Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi eu nulla vehicula, sagittis tortor id, fermentum nunc. Donec gravida mi a condimentum rutrum. Praesent aliquet pellentesque nisi.

+61 8 8524 4537   

  • No products in the cart.
Image thumbnail

April 2022

Chef Jason Roberts has prepared an incredible dish for us. Pairing a succulent rib eye with Fierce III Shiraz Grenache Mataro he has created an explosion of flavour for the mouth. If you make up this recipe be sure to share your photos with #livefirece You can view the video of Jason making up this recipe here INGREDIENTS 1 x 750gm - 1kg rib eye (half an hour before cooking remove from refrigerator) 250gm softened Butter 4 large Eschalots peeled and finely chopped 1 cup Fierce III GSM 3 fresh bay leaves 1/2 cup finely chopped parsley Salt + Ground black pepper 1 onion, peeled and finely sliced into rings 1 cup of milk 1 cup cornflour 2 cups olive oil for