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This dish comes with layers of flavour from Tom Kime, private chef and food consultant. Serve on a bright blue patterned plate to complete the image of the sumptuous jewelled chicken that would not be out of place at a royal oriental banquet. Tom Kime, private chef and food consultant who has worked with Rick Stein and Jamie Oliver (even cooking at his wedding), brings exotic flavours from around the world into your home. Create this roast chicken in your kitchen with layers of flavour that are sure to stimulate the taste buds. The garnish, the bright jewels of the dark red berries and the pink and green of the pistachio nuts against the crisp golden skin of the chicken. This could be served on a bright blue patterned plate from Morocco or Turkey to complete the image of the sumptuous jewelled chicken that would not be out of place at a royal oriental banquet.

Nutritionist and food blogger, Jacqui Alwill from The Brown Paper Bag knows a thing or two about pairing great quality ingredients. It’s a no brainer that she’s combined the strong nut and cocoa flavors found in hazelnut truffles, with the rich, smooth flavor of red wine. This delicious snack or dessert can be refrigerated or frozen for up to 1 month in an air tight container.

Confit vanilla king salmon with fennel puree and a macadamia, finger lime and thai basil pesto

Dark chocolate and davidson plum mousse, chocolate and shiraz soil with raspberry and rosella coulis

This new ritual turns the modern frosé trend on its head, injecting elects for Pina Colada and fresh watermelon juice.

We asked Australian chef Tom Walton to create a recipe inspired by the complex, layered flavour profiles of our Double Barrel Cabernet Sauvignon, and he delivered! Tom’s beautiful Burrata Mozzarella, Smoky Grilled Eggplant, Red Capsicum and Chickpea recipe pairs perfectly with the rich, smoky notes of our wine, and is a must-try for lovers of warm salads.