Winter Wine and Food Pairings
Local Chef 'Devilysh Desserts' has paired some fabulous recipes with our wines - we hope you enjoy this selection of winter wine and food pairings - all matched beautifully with our Brown Hill Margaret River wines.
Winter is the perfect time of year to cook using fresh seasonal produce and matching with either a luscious white or robust red wine. See below our Winter Wine and Food Pairings using produce from our beautiful Margaret River Wine Region matched with a selection of Brown Hill wines. If you can't get to Margaret River be sure to try and source your produce locally and support your nearby communities.
Mushrooms sourced from The Sophisticated Beast, eggplants sourced from Margaret River Market Garden, triple crème brie sourced from Margaret River Dairy Company
Whiting sourced from Southern Oceans Seafood Augusta, pumpkin sourced from Manjimup Fruit & Veg, bread sourced from Margaret River Bakery, balsamic glaze sourced from Whirlwind.
Bread sourced from Yallingup Woodfire Bread, beetroots sourced from Patchwork Farm, honey sourced from Southern Forest Honey.
Dark chocolate sourced from Margaret River Chocolate Company, jam and fresh blueberries sourced from The Berry Farm, cabernet sourced from Brown Hill Estate.
16 hour slow braised beef cheeks, celeriac puree, buttered asparagus, freshly shaved truffle
Beef cheeks sourced Mahogany Creek, celeriac and asparagus sourced from The Garden Basket and truffles sourced from Margaret River Gourmet Truffles.
Heirloom tomato and buffalo chorizo risotto with smoked club cheddar
Chorizo sourced from Margaret River Venison Farm, heirloom tomatoes sourced from Burnside Organic Farm, smoked club cheddar sourced from Margaret River Dairy Company.
Lamb wellington, pomegranate roasted rainbow carrots with marinated feta
Lamb sourced from Rosas Ridge, rainbow carrots sourced from the Garden Basket, marinated feta sourced from Yallingup Cheese.
Tomato chilli and rosemary braised goat with handmade strozzapreti and crumbled almond feta
Tomato chilli and rosemary sauce sourced from Crunch Preserves, goat sourced from Rosa’s Ridge Raised Pastured Meats, almond feta sourced from Eco Kitchen.
Venison and mushroom pie, merlot gravy and rough puff pastry
Venison sourced from the Margaret River Venison Farm, mushrooms sourced from Turnwood Creek Gourmet Mustrooms, merlot sourced from Brown Hill Estate.
Crispy skinned pink snapper, lemon myrtle bush pepper mayo, rosemary roasted baby potatoes
Pink snapper sourced from 34 Degrees Blue, lemon pepper mayo sourced from Boxed Indulgence Busselton, baby potatoes sourced from Margaret River Market Garden.
Sheep cheese and garlic chive terrine, fresh blood orange, seeded and spelt crackers
Sheep’s cheese sourced from Cambray Sheep Cheese, blood orange and garlic chives sourced from the Garden Basket, crackers sourced from Hippie Veggies.
Blue swimmer crab and sweet corn soup with crusty garlic croutons
Crab sourced from Chris’s Sea Yo You Seafood, sweet corn sourced form Margaret River Sweet Corn at the farmers market, Bread sourced from Yallingup Woodfire Bread.
Lemon and passionfruit cheesecake with Charlotte Savuvignon Blanc Jelly
Lemons and passionfruit sourced from the Market garden, Charlotte Sauvignon Blanc sourced from Brown Hill Estate.
Raspberry and thyme, dark chocolate
Macarons fresh thyme sourced from The Garden Basket, chocolate sourced from Temper Temper, raspberry jam sourced from Margaret River Jam Co.