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Singlefile Wines

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A Really Special Mushroom Risotto
14 April 2020
This delicious Risotto recipe is from Lesley Wiles, a long time friend of Singlefile Wines matches beautifully with our Singlefile Great Southern Pinot Noir and Run Free Pinot Noir.
Bolognese
29 October 2020
Chocolate Smoothie Bowl
26 March 2021
A decadent yet healthy breakfast bowl.
Chorizo, Cumin and Tomato Rice
15 September 2015
A simple, flavoursome dish perfect for weeknights
Christmas Pickled Pork
12 November 2017
This pork recipe is one of Viv Snowden’s favourites – it features coke, pineapple and cherries! Viv says, “It’s important to order the pickled pork ahead of time as it should be brined by the butcher for at least a week. By cooking it in Coke, the meat is tenderised and slightly sweetened. The orange juice glaze adds acidity and cuts through the fat.” Serve this pork dish with Singlefile’s Clément V complements the sweet pineapple/cherry topping) or Frankland River Shiraz (to enhance the spicy mustard orange glaze).
Crumbed Lamb Cutlets with Smoky Eggplant Salad
19 July 2021
A family favourite meal of lamb and veg is elevated by a crunchy crumb and smoky eggplant; by Julia Busuttil Nishimura from her excellent cook book A Year of Simple Family Food.
Deep-fried Zucchini Flowers
25 September 2020
Duck Breast with Beetroot and Raspberry Purée
9 February 2021
Chef Alex Fleury from our Cellar Door team has shared his lovely recipe for tender roasted duck breast with beetroot and raspberry purée and greens - a perfect match for your Cabernet Day wine!
How to cook steak – the cheffy way! By Nagi from RecipeTinEats.
19 August 2020
Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks. It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

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