Masterclasses 116 results

Pear Salad With Goat’s Cheese Mousse

Adam Mead from De Bortoli makes the first part of this delicious degustation - caramelised pear, witlof, watercress, goats cheese mousse and aged balsamic vinegar


Joseph Vargetto from Mister Bianco shows us this amazing dish! There is only one meat for the real braciole, and it's a very lean cutlet of beef tenderized by a few thousand smashes from a heavy meat pounder.

Cuore Di Arancia

We are excited to bring you a spectacular dessert - Cuore Di Arancia (heart of orange), a delectable chocolaty orange dessert that is the prefect thing to serve up this Easter. It comes to us thanks to Chef Matt Binney from Locale at De Bortoli in the Yarra Valley.

Spiced Pear and Medjool Date Pie

This delicious dessert comes from Chef Matt Binney, from Locale at De Bortoli in the Yarra Valley and is featured in the De Bortoli wines calendar

Daube of Beef Provençal

Chef Martin Horsley from No35 at Sofitel, Melbourne on Collins to give us a fool-proof, delicious beef recipe that we can make at home. 1.5 kilo diced rump steak A day ahead, cut into large cubes, and marinate in recipe below. 1 celery stalk, diced 1 onion, finely chopped 1 ...

Moscato and Olive Oil Cake

From De Bortoli's 2014 calendar, we are please to present this mouth-watering Moscato & Olive Oil cake video from Localé Sous Chef Matt Binney .

Summer Risotto with Tomato, Zucchini and Basil

Chef Adam Mead from De Bortoli whipped up this amazing dish from the De Bortoli 2014 calendar while in our studio kitchen. Try it out!

Delicious Tiramisu

Adam Mead showed us how to make his spectacular Italian Tiramisu, which is one of my all time favourites - and perfect for Christmas Day.

Amazing Baked Trout

This wonderfully light (and healthy) baked trout from Buxton trout farm in the Yara Valley, with a salad, is bursting with flavour and full of fresh, seasonal ingredients

Patsavoura, Cherry Glyka & Mastic Ice Cream

This is Chef Travis McAuley's Patsavoura with cherry glyka with mastic ice cream, which Travis made using beautiful fresh Farmpride Free range eggs.