Pinot & Prosciutto in the Wine Centre this winter

s

For the remainder of winter in the Wine Centre we are offering an alternative alongside our regular tastings, with a focus on the Estate Pinot Noirs....Enjoy 3 samples of our premium pinots along with a Prosciutto board, available to book now. 

This August in the Wine Centre we are offering a novel tasting experience; 3 Estate Pinot Noirs with a Prosciutto board. The experience gives you an alternative to our regular or premium tastings whilst giving you a sample of our three premium single vineyard Pinots, also allows you to cosy up in front of our Wine Centre fire with some specially selected Prosciuttos and other charcuterie nibbles. 

The Pinot & Prosciutto experience is a fabulous way to wile away a cold winter's day. It's available every day in August but MUST be booked with a minimum of 24 hours notice. 

$35 ($25 for Wine Allliance members) and includes the following:

Sample glasses of:

2023 Kangerong Pinot Noir
2021 Zumma Pinot Noir
2021 Cri de Coeur Pinot Noir

Prosciutto board for two with two Prosciuttos, crackers, condiments and cheese. 

Take home packs of the wines sampled are available for you to replicate the experience at home.

Click here to book for this experience or email us. Please note that a minimum of 24 hours of notice is required, or phone us on 5987 3800.

15/07/2024 at 1:00 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