Our attractive Two Passions Wine Club
The Two Passions Wine Club is an exclusive way to receive regular mixed cases of our award winning wine at a very special price throughout the year without you having to lift a finger. Packs may include pre-release wines, or esquisite aged vintages, limited to wine club members and not available anywhere else.
Wine Club memberships continue for a minimum of 12 months. For more details please contact us and we will be more than happy to tell you all about this amazing privilege.
CONTACT US FOR MORE DETAILSThe Flying Fish Cove Experience
The heart of Margaret River is full of treasures and unexpected discoveries. Our location in the Wilyabrup sub-region is perfect to grow amazing fruit quality. Thanks to our talented and dedicated winemaking team, we offer you superb wines, for a fantastic Margaret River experience.
Our Winemaking Philosophy : "Capture the quality of the fruit produced in the vineyard to create an outstanding range of wines showing intensity and freshness, embracing the best of Margaret River."
News & Reviews
15.06.2020
Pairing of the month
Slow Cooked Lamb Shanks with Red Wine Sauce
Ingredients
4 lamb shanks , around 400g each
1 tsp each salt and pepper
2 - 3 tbsp olive oil , separated
1 cup onion , finely diced (brown, yellow or white)
3 garlic cloves , minced
1 cup carrot , finely diced
1 cup celery , finely diced
2 1/2 cups / 625 ml red wine , full bodied - Flying Fish Cabernet Merlot!
28 oz / 800g can crushed tomatoes
2 tbsp tomato paste
2 cups / 500 ml chicken stock, low sodium (or water)
5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves (or 4 fresh)
TO SERVE:
Mashed potato, polenta or pureed cauliflower
Fresh thyme leaves, optional garnish
Instructions
Preheat the oven to 180C.
Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
Remove lamb onto a plate and drain excess fat (if any) from the pot.
Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender (use 2 forks) - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste.
Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired
https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/
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15.06.2020
Pairing of the month
Slow Cooked Lamb Shanks with Red Wine Sauce
Ingredients
4 lamb shanks , around 400g each
1 tsp each salt and pepper
2 - 3 tbsp olive oil , separated
1 cup onion , finely diced (brown, yellow or white)
3 garlic cloves , minced
1 cup carrot , finely diced
1 cup celery , finely diced
2 1/2 cups / 625 ml red wine , full bodied - Flying Fish Cabernet Merlot!
28 oz / 800g can crushed tomatoes
2 tbsp tomato paste
2 cups / 500 ml chicken stock, low sodium (or water)
5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves (or 4 fresh)
TO SERVE:
Mashed potato, polenta or pureed cauliflower
Fresh thyme leaves, optional garnish
InstructionsPreheat the oven to 180C.
Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
Remove lamb onto a plate and drain excess fat (if any) from the pot.
Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours (see notes for other cook methods).
Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra tender (use 2 forks) - if not, cover and keep cooking. Ideal is tender meat but still just holding onto bone.
Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Taste then add salt and pepper to taste.
Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desiredhttps://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/