Category Archives: Masterclasses

Spiced Pear and Medjool Date Pie

Spiced Pear and Medjool Date Pie

This delicious dessert comes from Chef Matt Binney, from Locale at De Bortoli in the Yarra Valley and is featured in the De Bortoli wines calendar Continue Reading

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Daube of Beef Provençal

Daube of Beef Provençal

Chef Martin Horsley from No35 at Sofitel, Melbourne on Collins to give us a fool-proof, delicious beef recipe that we can make at home. 1.5 kilo diced rump steak A day ahead, cut into large cubes, and marinate in recipe below. 1 celery stalk, diced 1 onion, finely chopped 1 medium carrot, diced 3 garlicContinue Reading

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Moscato and Olive Oil Cake

Moscato and Olive Oil Cake

From De Bortoli’s 2014 calendar, we are please to present this mouth-watering Moscato & Olive Oil cake video from Localé Sous Chef Matt Binney .Continue Reading

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Summer Risotto with Tomato, Zucchini and Basil

Summer Risotto with Tomato, Zucchini and Basil

Chef Adam Mead from De Bortoli whipped up this amazing dish from the De Bortoli 2014 calendar while in our studio kitchen. Try it out!Continue Reading

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Delicious Tiramisu

Delicious Tiramisu

Adam Mead showed us how to make his spectacular Italian Tiramisu, which is one of my all time favourites – and perfect
for Christmas Day.Continue Reading

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Amazing Baked Trout

Amazing Baked Trout

This wonderfully light (and healthy) baked trout from Buxton trout farm in the Yara Valley, with a salad, is bursting with flavour and full
of fresh, seasonal ingredientsContinue Reading

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Patsavoura, Cherry Glyka & Mastic Ice Cream

Patsavoura, Cherry Glyka & Mastic Ice Cream

This is Chef Travis McAuley’s Patsavoura with cherry glyka with mastic ice cream, which Travis made using beautiful fresh Farmpride Free range eggs.Continue Reading

Crispy Skinned Salmon

Crispy Skinned Salmon

To bring us gently into 2014, the De Bortoli calendar kicks off with a lovely crispy skin salmon recipe for December, matched with Windy Peak Chardonnay – and this recipe comes from David Moss, retail manager at the Narangba Tavern. It’s a lovely summery dish that’s incredibly tasty! Continue Reading

Poached Sugared Egg, Passionfruit and Buttermilk I’Le Flottante

Poached Sugared Egg, Passionfruit and Buttermilk I’Le Flottante

Raymond has created a beautiful festive dessert, using some lovely fresh Farm Pride Free Range eggs, as the hero ingredient.Continue Reading

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A Tour of Emeri De Bortoli’s Amazing Garden

A Tour of Emeri De Bortoli’s Amazing Garden

Chef Adam Mead from Locale at De Bortoli spends some time with Emeri De Bortoli in her amazing fruit and vegetable garden, and discusses how to prepare some of what you will find in the kitchen garden.Continue Reading

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