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Recipes

Nov 22, 2021

Chicken involtini with polenta, prosciutto & sage butter

Cooking and eating is in the heart of every home. When you take a little time to prepare a meal and enjoy it with all your friends and family, it brings us back to the very essence of what makes us human. And when it’s as delicious as what Chef Tom Walton creates, you couldn’t feel more human or happier. Our delicious wines simply add to that feeling even more. 

Oct 25, 2021

Chicken, Fennel, Asparagus en Papillote

Tom’s recipes are so easy and delicious. I haven’t yet made one which hasn’t had the table all say ‘mmmmm’, just not in unison, but not everything’s in stereo. Todays is a delicious bundle which had me actually really enjoying fennel, a day I never imagined would come. Thanks again, Chef Tom Walton. You simply nail it. 

Oct 18, 2021

Fish à la Bordelaise

If you love fish, but often don’t know what to do with it except fry, then this is a no-brainer. When you put ‘à la’ in front of anything, you are immediately intimidated, but don’t worry, this is so super easy you won’t believe how good of a cook you are. Thanks Tom, for de-fancifying the fanciful and teaching us how delicious and easy things can be.

Oct 11, 2021

Spanish Tapas Picnic

With the onset of a newly acquired passion for picnics, Chef Tom Walton decided to create the ultimate picnic bonanza. It’s definitely more involved than chicken sambos, but so much more worth it. Te Quiero and Chef Tom Walton go together like good weather and, well….. a picnic.

Oct 5, 2021

Lomo Saltado (Peruvian Beef Stir Fry)

Fun and delicious does not have to be difficult. If you’re at all deft with a sharp knife and the swish of a pan, then you’ll find this recipe a piece of cake. Borrowing from the South American ease of prep but big on flavour, this recipe is a winner for a delicious dinner. Chef Tom Walton really does know how to knock out banger after banger.

Sep 28, 2021

Vietnamese pork curry

There’s not many wines which complement the spicy warmth of south east Asian cooking. However, Chef Tom Walton has nailed it with this knock out combo of Vietnamese pork curry and the viscous and aromatic Grüner from Austria. So much deliciousness at the table.

Sep 19, 2021

Lamb Tagine

A wine ‘for the people’ and a meal for the populace. Combine the history of this meal with the authenticity of this wine, and you have a perfect Sunday night. Put it on early and let the aromas permeate the house, it’s wonderful. Be sure you don’t open the wine too early, however. Or just make sure you have two bottles. Thanks Chef Tom Walton and thank you LS Merchants.

Sep 14, 2021

BBQ Beef Short Ribs

With the depth of flavour prevalent in our Henrietta Shiraz, Chef Tom Walton has upped the ante on the flavour this week. Passionate and vivid, with flavours literally bouncing off the plate, this week’s recipe is fun to make and even funner (is that a word?) to eat. Get it in ya!

Aug 29, 2021

Spiced leg of Lamb with Asparagus, Black Barley & Tomato Salad

Lamb is a big favourite of ours. And when it's been given the Chef Tom Walton treatment, it's even more lovable. A little bit zingy, a lot of ease, and a bang load of flavour. So so good.

Aug 23, 2021

Fish Pot Pie

A delicious one pot wonder to warm and delight you, just when you need it the most. Easy, delectable and a no better way to spend your evening than coupled with Patritti’s vermentino. Chef Tom Walton + TWD makes this lockdown life almost worth it.

Aug 13, 2021

Lamb Kofta with charred capsicum, zucchini & yoghurt sauce

While the weather is still cool, yet filled with bright sunny days, you can enjoy the banging combo of North African Kofta and South African Pintotage, a delicious plate and glassful of flavour and zing. Chef Tom Walton and TWD bring you Africa from the top and the bottom.

Aug 6, 2021

Traditional French Onion Soup

Remember your first trip to a Restaurant? I was about 10 and my parents took me to a French restaurant called L’Ironique when we lived in Balmain. The moustached owner/ chef who also doubled as the waiter brought out a bowl of Soup à L’Onion Gratinèe. It was the most exotic thing I’d ever been served and, while I tried to enjoy it, the intoxicating flavour was too much for my inexperienced palate. Since then, I’ve enjoyed more Soup a L’Onion than one could imagine and each time it takes me back to the dark, candle lit dining room, marvelling at Franc’s robust fingers as he placed the bowl in front of me. I wish I could apologise to him for not finishing his soup, but maybe if it was as good as this one from Chef Tom Walton, I would have. 
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