Trout Escabêche with Niçoise Salad
Trout Escabêche: Fry trout fillets, skin side down until half cooked. Set them aside to cool. Sauté onion and garlic in a little olive oil on low heat until softened.... Read More
Our Real Food Philosophy.
Fowles Wine are advocates of sustainable food and forging greater connections with the people and places behind our dishes. We call it real food.
We are the world's first winery to blend wine to specifically complement the intensity of wild game with Ladies who Shoot their Lunch and Are you Game? We also grow our own free-range lamb at our farm in Longwood and have produced a range of wine called Farm to Table that are crafted to match the more 'open' fibre and 'softer' texture of farm raised meat.
All of our Food Wines are inspired by Matt Fowles' love of real food - wild or home-grown meat and vegetables from the Strathbogie Ranges. For us real food is about celebrating provenance and flavour by getting closer to the source of food and wine and building an understanding of how to hunt, grow and blend it to create harmonious taste experiences. This ethos also guides the menus at our Cellar Door Café and events. So if we can't catch or grow it ourselves then we'll source ingredients from our regional food producing friend's gardens and paddocks.
Now let's try this out...
Yoghurt Panna Cotta with Ginger Prince Berries
Place 175ml cream and sugar into a saucepan and heat over medium heat until sugar has dissolved. Remove from heat, squeeze excess water from gelatin, stir gelatin into hot cream... Read More
Seafood Chowder
Place the onion, garlic, carrots, bay leaves, potatoes and vegetable stock in a large pot and bring to the boil. Once boiling, lower heat and simmer for 25-30 minutes or... Read More
Beef shin with mushrooms and shallots
Preheat oven to 170°c. Combine flour and paprika and toss through beef to coat. Heat casserole dish over medium-high heat. Add 1 tbls of olive oil. Add meat and cook... Read More
Goats Cheese Tart and Salad
Press out four quiche tins with puff pastry and blind bake in 170°C oven for 12-15 minutes, until lightly browned. Set aside. Cheese filling: Place cheeses in food processor and... Read More
Kangaroo Fillet with Goats Cheese Soufflé and Beetroot
Kangaroo fillets: Heat pan until hot and add a little oil. Season the kangaroo with salt and pepper and place them into the hot pan. Cook for 4 minutes on... Read More
Braised Lamb Shoulder with Creamy Polenta Mash and Gremolata
Preheat oven to 150°c. Heat half the oil in a frying pan and cook off the onions, celery, carrot and garlic for 2 minutes. Add the tomato paste and cook... Read More
Slow-cooked Pork Belly with Parsnip Purée, Red Cabbage and Apple
This dish is a little complicated and takes a few days to prepare. We’ve included the recipe as it is one of the most requested recipes from our cafe guests. Adele has graciously agreed to share her secret.
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