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.

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Flying Fish

2016 Flying Fish Chardonnay

$22.00 per bottle

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

06.04.18

Upcoming Events

Check out our website and Facebook page for upcoming events

04.05.18

Our winery today

Harvest is over at Flying Fish ! but still a lot of work for our winemaking team!

04.05.18

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

  • 06.04.18

    Upcoming Events

    Check out our website and Facebook page for upcoming events

  • 04.05.18

    Our winery today

    Harvest is over at Flying Fish ! but still a lot of work for our winemaking team!

  • 04.05.18

    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

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