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 DETAILS
Flying Fish
2017 Flying Fish Chardonnay
Flying Fish
2017 Flying Fish Chardonnay
The 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
and so it begins
Vintage 2019 has begun! It has been a late start to this years vintage however we have crushed the first grapes!
Pairing of the month
Stay warm with this traditional grandma Chicken pie! The perfect match with our creamy Wildberry Chardonnay.
INGREDIENTS
2 tablespoons olive oil
1 brown onion, finely chopped
1 celery stick, thinly sliced
1 garlic clove, crushed
500g Chicken Thigh Fillets, cut into 3cm pieces
2 x 150g pkts Cauliflower & Broccoli Florets, coarsely chopped
1 tablespoon plain flour
300ml pure cream
1 tablespoon Dijon mustard
1 sheet puff pastry
2 teaspoons milk
Mixed salad leaves, to serve
EQUIPMENT
10cm round pastry cutter
Four 1 1/4 cup (310ml) ramekins
METHOD
Step 1
Heat the oil in a large frying pan over medium heat. Cook the onion, celery and garlic for 5 mins or until softened but not yet brown. Increase heat to high. Add the chicken and cook, stirring, for 3-5 mins or until brown. Add the cauliflower and broccoli. Cook for 2-3 mins or until vegetables soften.
Step 2
Add the flour and cook for 1 min. Add the cream and mustard and bring to the boil. Reduce heat to medium and simmer for 5 mins or until thickened slightly. Spoon the chicken mixture into four 1¼ cup (310ml) ramekins.
Step 3
Preheat oven to 220C. Use a 10cm round pastry cutter to cut four rounds from the pastry. Place each round over the chicken mixture, pressing the edges to seal. Make a small slash in the centre of each pastry round. Brush with a little milk. Bake for 20 mins or until puffed and golden. Serve the pot pies with the mixed salad leaves.
source: taste.com.au
-
and so it begins
Vintage 2019 has begun! It has been a late start to this years vintage however we have crushed the first grapes!
-
Pairing of the month
Stay warm with this traditional grandma Chicken pie! The perfect match with our creamy Wildberry Chardonnay.
INGREDIENTS
2 tablespoons olive oil
1 brown onion, finely chopped
1 celery stick, thinly sliced
1 garlic clove, crushed
500g Chicken Thigh Fillets, cut into 3cm pieces
2 x 150g pkts Cauliflower & Broccoli Florets, coarsely chopped
1 tablespoon plain flour
300ml pure cream
1 tablespoon Dijon mustard
1 sheet puff pastry
2 teaspoons milk
Mixed salad leaves, to serveEQUIPMENT
10cm round pastry cutter
Four 1 1/4 cup (310ml) ramekinsMETHOD
Step 1
Heat the oil in a large frying pan over medium heat. Cook the onion, celery and garlic for 5 mins or until softened but not yet brown. Increase heat to high. Add the chicken and cook, stirring, for 3-5 mins or until brown. Add the cauliflower and broccoli. Cook for 2-3 mins or until vegetables soften.
Step 2
Add the flour and cook for 1 min. Add the cream and mustard and bring to the boil. Reduce heat to medium and simmer for 5 mins or until thickened slightly. Spoon the chicken mixture into four 1¼ cup (310ml) ramekins.
Step 3
Preheat oven to 220C. Use a 10cm round pastry cutter to cut four rounds from the pastry. Place each round over the chicken mixture, pressing the edges to seal. Make a small slash in the centre of each pastry round. Brush with a little milk. Bake for 20 mins or until puffed and golden. Serve the pot pies with the mixed salad leaves.source: taste.com.au