Our Recipes

These recipes were all tested one Saturday evening by the staff of Barwick Estates at the home of Jo Gordon in Boyup Brook. They all proved to be delicious and not too difficult to create. Greg excelled by boning the quail - what a task. The butcher only laughed when we asked for boned quail! Maybe you'll have more luck!

If you would like a laminated copy of this set of recipes, please include a note on your next wine order and we will send one out with your wine. Limited quantities available.

Osso Busso Casserole - featuring St Johns Brook 2001 Cabernet Sauvignon

Pepper Steak - featuring St Johns Brook 2002 Shiraz

Honey Grilled Quail with Couscous - featuring St Johns Brook 2003 Pinot Noir

Marinated Chicken Thighs with Chargrilled Vegetables - featuring St Johns Brook 2004 Chardonnay

Fish with Thai Carrot Sauce - featuring St Johns Brook 2004 Sauvignon Blanc Semillon

Baked Lime Cheesecake - featuring Crush 2005

Sangria - featuring St Johns Brook 2003 Pinot Noir

As a lover of fine wines, I am always conscious of matching food and wine to enhance aroma, flavour and colour.

Food can be very personal, and after many years' observation, I realise most people have 'signature' ingredients they love to use time and time again.

If we combine our favourite ingredients with a perfectly matched wine, the entire process of degustation becomes totally complete...

With great pleasure, I invite you to prepare and enjoy these recipes I have written for Barwick Estates!

Cheers & Bon Appetit!
Tanya Healy