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Singlefile Wines

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How to cook the perfect steak
20 August 2020
Chef Alan Johnson, from the highly acclaimed Mayfair Lane, shares his tips on how to cook the perfect steak. Mayfair Lane is listed as one of the Top Ten best steaks in Perth so he must be right. Mayfair Lane also has a reputation as one of the best restaurants and wine lists in Perth. A must visit!
La Parmigiana Di Melanzane
9 July 2020
It's hard to believe that it has been almost three years since Antonio Carluccio left us. His vibrancy, laughter and passion lives on in many kitchens through his masterful cookery books and entertaining TV shows. This week we are featuring a dish that is a fantastic all rounder. Beautiful to match with Chardonnay through to Pinot Noir and medium bodied reds, so warm and delicious in winter - and even better a day or so later. His infamous La Parmigiana Di Melanzane!
Luscious Belgian Lemon Cake
29 September 2021
Using pantry-staple ingredients and simple cooking methods, this zingy lemon cake looks very impressive but would be a great school holiday baking project for the kids.
Megs' Chimichurri with Fish Wings
18 January 2021
Spice up your barbeque with Chimichurri Fish Wings!
Phil's Favourite Osso Buco with Saffron Risotto and Gremolata
22 April 2020
Phil is an avid magazine reader – food, wine and living magazines. Viv bought him a birthday subscription to Country Style magazine some years ago and more recently he signed himself up to receive Wine Spectator. He also reads, for example, Halliday, Gourmet Traveller Wine and Bean Scene (Coffee). Every now and then he selects a recipe or an idea and invites Viv or the team at Singlefile to explore, debate or implement it with or for him. In the case of the Osso Buco recipe, it caught his eye firstly because the photo looked so compelling, then the reference to pairing it with a red wine of ‘oomph’ and, no doubt, because Osso Buco has always been one of his favourite dishes. This one, in particular, hits the spot in so many ways – flavour combinations, simple ingredients, the rich sauce (Phil loves sauces) and the simplicity of execution. He loves the idea of reducing a full bottle of red wine from the cellar and ferrets around for a nice old shiraz or cabernet sauvignon which always does the trick. Phil’s six year old grandson loves the risotto so perhaps he will take over the making of this recipe one day!

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