A beautiful red wine beef pie is traditionally eaten during the the cooler winter months. But I love to eat it all year round, paired with a leafy green salad to lighten things up during the spring and summer months.

A well hand picked and dressed salad is an essential side that brings so many dishes to life. The ingredients featured in this salad may change from time to time, to ensure only the best seasonal ingredients are used.

The key to a good granola is equal parts, grains, cereal and roughage! And not forgetting the all important flavour notes. So start you day off on a high note, with this energy giving breakfast.

If you have always loved the flavour of a snickers bar like me, but would love a healthier take on a classic Aussie favourite, then look no further. These Snickers Bliss Balls are both delicious and nutritious!

A savoury dry textural mourvedre rose from Axedale, Central Victoria | Minimal intervention winemaking techniques. Grown on the banks of the Campaspe River just outside Axedale town. Rich red soils, over clay, a classic Central Victorian site. This wine was picked first thing in the morning, well into Autumn. Fruit arrived at the winery cold, where it was destined into the press. Pressed to stainless steel for ferment, and raised in a combination of stainless steel, and old oak, over winter. Full malolactic fermentation occurs during elevage. Bottled in the Spring with a touch of SO2. Tastes of white strawberry, mulberry, white pepper spice.

A dance of freshness and texture, Viognier from Heathcote | Minimal intervention winemaking, only a touch of preservative at bottling | Bottled Dec 2021. This was one of our favourite wines to make, an incredible array of flavours, and textures, backed up with incredible acidity. A well timed pick, that delivered incredible quality. Planted on ancient volcanic Cambrian soil that runs through a small slice of the Heathcote wine region. This poor soil throttles yields, producing incredibly intense fruit. Grown by Ritchie, at the site formerly known as ‘Wanted Man’. This was some of our favourite fruit to come in the shed during vintage. A broad spectrum of intense flavours, with great acidity. Whole bunch pressed, fermented in stainless steel. 50% aged in old oak, 50% in stainless steel. Full malo. Racked back together two weeks before bottling with 45ppm SO2 added.

The ultimate fly fishing wine. Chuck it in the river, and enjoy chilled at the end of your day fishing. Grown in Strathfieldsaye, Central Victoria, with the vines being planted on red soils over clay, punctuated with quartz, gravel and sandstone. The vineyard has been managed organically for the last two years. The quality of fruit of this site is fantastic. Whole bunches placed in fermenter, and covered with CO2 for 12 days of carbonic maceration. After this, a gentle pigeage by foot, and allowed to macerate overnight. Pressed into stainless steel, where it was left for the winter. Blended in the spring with a few glugs of Cabernet Franc and Riesling to give a juicy zing. Tastes of cherry, sour raspberry, white strawberry zing. Super light, and fresh, drink it chilled.

750ml | For the first time in Australia, your purchase of a bottle of Little Ripples, will provide 1 year of clean water to 1 person in a developing country. Wine goes hand in hand with storytelling, and Little Ripples has its own unique story. The concept is called “Wine to Water” and is about giving back. Water is the essence of all life and giving people access to clean water can have huge benefits across health, education and a whole range of social issues. By ordering this product, I confirm I am over the age of 18.

La Molisana premium quality pasta is made with the finest Durum Wheat, Semolina so rich and full of flavour and high in protein content which gives the pasta its unique golden colour and unmistakable wheat flavour. Calamarata is traditionally from Naples in the South of Italy. They are thick ring in shape and resembles calamari rings. This speciality pasta has the ability to absorb all kinds of sauces, making it a very versatile pasta shape. Extruded through traditional ‘bronze dies’, for that homemade rough texture that helps pasta to absorb and hold on to any sauce and cook to perfection every single time | Resealable packets.

La Molisana squid ink spaghetti is made using the highest quality ingredients. It has a slightly salty flavour, like the sea, not fishy! The Squid ink give the pasta its striking black colour. Spaghetti is a long, thin, solid, cylindrical noodle pasta, making it so versatile that it can be served with array of sauces. Easy to identify product and each varieties. Best served with seafood based sauces so that the flavours work in harmony and enhance each other. Product of Italy | All natural, Rich in fibre | Suitable for Vegetarians and Vegans | No artificial flavours or colours or GMO | Certified Kosher

It's an all-time family favorite for those nights when you need to take the thinking out of dinner. This spaghetti sauce also has the benefit of being loaded with hidden vegetables to help up your daily plant intake.