Book an Exquisite Wine & Cheese Experience

Seven premium Crittenden wines matched with seven iconic cheeses from around the world.

Experience an elevated wine and cheese tasting hosted by the knowledgeable team at Crittenden.

Book your preferred time at 11am or 3pm, any day this Autumn from 28 March 2024.

This experience includes exquisite wine and cheese pairings, curated to enhance the aromas, flavours and textures of each cheese and to highlight how selecting particular foods and flavour profiles can elevate your experience of gastronomy.

This 1.5 hour discovery of some of the world's best cheeses with seven of Crittenden's premium wines is just $55 per person or $25 per Wine Alliance Member.

You can also select a take-home bundle of six wines inclusive of the Wine & Cheese Experience for just $275.00, saving you more than $45.00.

Book now to secure a fabulous morning or afternoon with wine and cheeses from as far as the Rhône Valley, North-West Spain and the Swiss Alps.

Find out more here.

06/03/2024 at 3:24 PM Permalink

Wild Women in Business

It was a thrill to win a trophy and runner-up trophy at the inaugural Wild Women in Business Awards on Friday, 1 March 2024.

The Wild Women in Business Awards celebrate the achievements of women in business. Zoe Crittenden and the Wine Centre was shortlisted in the categories of Excellence in Hospitality (Service) and Excellence in Hospitality (Venue).

It was wonderful to win the trophy for the first category and the runner up trophy for our venue, and to be recognise dfor the work and passion the whole team brings to the wine experience at Crittenden.

06/03/2024 at 2:53 PM Permalink

Grilled Prawns with Pinocchio Rosato

Summer entertaining could not be easier. Grab an ice cold bottle of Pinocchio Rosato and heat up the BBQ to share freshly grilled prawns to enjoy a sunny weekend afternoon.

Course: Appetiser
Cuisine: Mediterranean
Servings: 4 servings
Author: Adam Liaw for Good Food
Image: William Meppem

Ingredients

2kg rock salt
2 tbsp fennel seeds
1 tbsp black peppercorns
4 sprigs rosemary
4 bay leaves
24 large raw prawns
lemon wedges to serve

Methodology

1. Mould aluminum foil into a frying pan shape or you can use a large cast iron frying pan

2. Place the foil pan on the BBQ and add the salt, fennel seeds, peppercorns, rosemary and bay leaves

3. Heat the BBQ for 10-15 minutes until very hot and the herbs are fragrant.

4. With tongs, place the prawns into the foil pan and bury them in the hot salt

5. Cook in batches for 5 minutes until cooked through

6. Remove from salt and serve immediately with lemon wedges with a glass of Pinoccho Rosato

24/10/2023 at 9:13 AM Permalink