Recipes

Wine is best consumed with food and it can also make a fabulous addition to many recipes!

Topaque Crème Caramel

Monday, June 27, 2016

Crème Caramels are a treat in both cool or warm weather because they're the goldilocks of desserts-not too rich, not too light but perfectly comforting. And because they need to set for 6 hours, they're great if you want to make ahead for a large gathering of friends and family.  Continue reading...

Sparkling Poached Peaches and Spiced Jelly

Monday, February 01, 2016

Collect a bounty of delicious peaches this summer and be rewarded with two desserts from one fantastic bottle of wine!  Continue reading...

Sticky, rich and a perfect match to our fortifieds.

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Boozey S&K Ice Cream

Tuesday, February 17, 2015

This is a simple, paired back ice-cream recipe which is perfect as a base recipe to add interest and extra flavour by swirling through caramel, soaked raisins and nuts for example. 

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Molten Muscat Puds

Wednesday, September 10, 2014

Muscat and chocolate have always been a perfect match, as are Topaque and caramel/honey flavoured desserts. These puddings are heart-stoppingly rich and are sure to impress with the molten flow of muscaty berry jam once cracked. Continue reading...

The very talented Adam McLean from Elements@the Gardens in Wagga Wagga, NSW, has once again stepped up to the challenge of creating a delicious dish with Stanton and Killeen Fortifieds (see also the Duck and Topaque recipe).  Continue reading...

This dish is incredible! Using flavours not traditionally used together, Chef Adam Mclean from Elements at the Gardens in Wagga Wagga has invented this recipe which not only has a salted caramel thing going on but the freshness of the mint and peach will leave you wanting more every time. Why not try making it for your friends and get them to guess the secret ingredient?  Continue reading...

The Courthouse Hotel in North Melbourne, a favourite of the locals, is not only an excellent pub to relax and have a chat over a drink, it is also one superb place to eat! We know this for a fact as they have one of our barrels nurturing some of our premium muscat that is used in their panna cotta dessert. Continue reading...

Jenny's Best Ever Fruit Cake

Monday, December 16, 2013

To celebrate Christmas, my Aunty Jen has kindly allowed us to publish her carefully guarded Christmas cake recipe. Many people put brandy or rum in their recipe, and perhaps I am preaching to the converted, but the winning ingredient is Muscat. In fact, most Christmas recipes can incorporate our wonderful fortifieds from Topaque poached pears to luscious syrups for cherries and roasted nut toffee. The Tawny and White Fortified styles also should never be overlooked when cooking, as they impart delicious rich celebratory flavours.

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