Jun 23, 2021

Mushroom Risotto w goats cheese

This is a celebration of mushrooms and very luxurious. The best thing about risotto is leftovers can be rolled, crumbed & fried over the next few days for arancini.

Jun 17, 2021

Crispy skin Barramundi with spinach, pine nuts and burnt butter

If you were one of the lucky ones to get last week's Chosen Two before it sold out in 48hrs, then here is the recipe to match. Enjoy this Crisp Skinned Barramundi with spinach, pine nuts and burnt butter from Chef Tom Walton. It’s the perfect meal to accompany the aromatics and textured mouthfeel of the Sinapius, Field Blend

Jun 14, 2021

Whole Roast Teriyaki Chicken

Whole Roast Teriyaki Chicken w charred greens, sesame & ginger to accompany this week's La Petit Vanguard, Corsair blend.

Apr 11, 2021

Roast Pork Belly, Potatoes, Braised silverbeet, Anchovy, caper & orange dressing

The heartiness of braised pork and the rustic savouriness of Malbec is a perfect combo to enjoy as the evenings become cooler. Imagine a plate of Chef Tom Walton's amazing pork and cavolo nero with this week's delicious Malbec from South West France.

Apr 6, 2021

Braised Ox Tail & Soft Polenta

Chef Tom Walton's recipe this week is slow cooked, rich and oozing with big flavour and matches perfectly with the spicy, tannic and voluminous red from Zorzettig. 

Mar 28, 2021

Baked Ocean Trout with Soba Noodles

Our recipe this week is a well-founded combination done with an Aussie take using Asian ingredients, Chef Tom Walton's prowess and our incredible Clare Valley Riesling from Riesling Freak.

Mar 19, 2021

Cauliflower and Snake Bean Curry

Don't you love a curry? Especially on rainy weeks like these. So easy and so delicious. We hope you enjoy this extremely smashable Cauliflower and bean recipe from Chef Tom Walton with this week's Hunky Dory White Blend.

Mar 10, 2021

Roasted Eggplant with Butter Bean and Tomato Ragu

Grilled Eggplants with Tomato Ragu, Butterbeans, Pine Nuts, Za'atar & Yoghurt

Mar 3, 2021

Steak & Mushroom Pie

The grape Malbec is synonymous with good food. Originating in France, the grape found its way to South America and in both regions produces incredible wines of depth and fragrant savour. Now in Australia and grown in the mineral rich soils of Heathcote, this Malbec from Chalmers offers prodigious fruit and layers of earthy rich texture. Combine this abundance of flavour with the abundance of talent from Chef Tom Walton and you have a match made for perfect Friday night fun. 

Feb 22, 2021

Pan Fried Pork Cutlet w Anchovy, Capers, Roasted Cauliflower, Dates & Pistachio

With the Barossa holding such a commanding position in our wine culture, it makes sense TWD would have wines from this premier region. While Chenin isn’t predominant, it’s still plentiful and showcases how good the soil and toil of the region is. This Chenin from Schwarz is robust yet fresh. Holds great layers and lemony texture with a soft pithiness. Would be totally delightful with this Pan Fried Pork Cutlet from Chef Tom Walton.

Feb 15, 2021

Pork & Fennel Sausages w Braised Tomatoes, Olives, Chickpeas & Spinach

A regal red wine matched with a dinner to feed those loyal subjects. From the depths of oenological descent, this Bordeaux blend will delight you while slurping down bowlfuls of braised sausages from the master Chef Tom Walton. Thank you Tom, and thank you history.

Feb 7, 2021

Potato Gnocchi with Pumpkin, Prawns, Goats Curd, Pine Nuts & Sage

This week Chef Tom Walton has created some Valentines Day deliciousness. Potato gnocchi with pumpkin, prawns, goats curd and sage to partner with the Heretic Red.
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