This Week We’re Loving Tatachilla Pinot Grigio So Michael Weldon is cooking Basil Pesto Pasta Ingredients 1 Pack Cucina Matese Fussilli 1tbs toasted pine nuts 1 ball burrata, crushed 1 piece of parmesan, grated Pesto 2 garlic cloves 1tbs pine nuts 1 bunch of Basil ¼ cup baby spinach 2 garlic cloves 1tsp black… Continue reading Fresh Pesto Pasta x Tatachilla Pinot Grigio
This Week We’re Loving Peter Lehmann Shoulder to Shoulder Shiraz So Michael Weldon is cooking Lamb Shoulder with Mint & Mustard Sauce Ingredients 1 Lamb Shoulder 6 Shallots, peeled 2 Carrots, peeled and cut into large pieces 1 head of garlic cloves 4 Springs Thyme or Rosemary 1 cup of Shiraz 1 cup Chicken Stock… Continue reading Peter Lehmann x Lamb Shoulder
This Week We’re Loving Yalumba Barrosa Valley Shiraz So Michael Weldon is cooking Steak Au Poivre Chef Michael Weldon is loving Yalumba Barossa Valley Shiraz paired with is Steak Au Poivre Ingredients 2 Fillet steaks 2tbs black pepper, toasted and crushed Sea salt Olive oil Pepper sauce 2tbs butter 1 shallot, diced 1 garlic clove,… Continue reading Yalumba Barossa Valley Shiraz x Steak Au Poivre
This Week We’re Loving Two Churches The Preacher Chardonnay So Michael Weldon is cooking Chicken Schnitzel with a snow pea and herb salad Chef Michael Weldon is loving Liquorland’s Two Churches The Preacher Chardonnay with his Chicken Schnitzel 4 x Chicken breast, butterflied and pounded flat 2 cups Panko breadcrumbs 2tbs parmesan, grated 1 cup… Continue reading Two Churches x Chicken Schnitzel
This Week We’re LovingJim Barry ‘Barry & Sons’ Riesling So Michael Weldon is cooking the ultimate fish sandwich with tartare and pickled fennel Chef Michael Weldon is loving Jim Barry ‘Barry & Sons’ Riesling , paired perfectly with his ultimate fish sandwich Ingredients 4 pieces white fish, trimmed into even size pieces 1cup flour 3… Continue reading Barry & Sons Riesling x Fish Burger
This Week We’re Loving Beyond the Wilderness Pinot Noir So Michael Weldon is cooking Lamb and Currant Meatballs with Spiced Tomato Sauce Chef Michael Weldon is loving Liquorland’s Beyond the Wilderness pinot noir. Ingredients Meatballs 500g Lamb mince 1 onion, diced 1tsp cumin ¼ bunch pf parsley, chopped 1 slice of sour dough, soaked in a… Continue reading BTW Pinot Noir and Meatballs
