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Real Food & Recipes

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...

Trout Escabêche with Niçoise Salad

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

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
Yoghurt Panna Cotta with Ginger Prince Berries
Seafood Chowder

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
Beef shin with mushrooms and shallots
Lamb Pie

Lamb Pie

"Heat 1 tbls oil in a large saucepan over high heat, add lamb and cook for 5 mins or until browned. Transfer to plate. Heat remaining oil in pan and... 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
Goats Cheese Tart and Salad
Kangaroo Fillet with Goats Cheese Soufflé and Beetroot

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

Baked Semolina with Avenel Mushrooms, Gorgonzola and Rocket Pesto

Serves 4

Baked Semolina with Avenel Mushrooms, Gorgonzola and Rocket Pesto
Braised Lamb Shoulder with Creamy Polenta Mash and Gremolata

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.

Slow-cooked Pork Belly with Parsnip Purée, Red Cabbage and Apple