1. food and wine pairing kitchen in McLaren Vale

goat curd & dukkah pate'

Venison pate' & shiraz jelly

salmon pate' & chardonnay dill jelly

Wine and food from the Fleurieu is united in innovative and pioneering dishes.

The recipes are designed to support the individual elegance and sophistication of McLaren Vale wine.
To reach this goal ^winefood has developed a variety of techniques and production strategies to control the impact of herbs and spices in our food.


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Food and wine are made for each other if they are made for each other.

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  1.               taste and flavour trapping technique

  For example dukkah is a powerful mix of Middle Eastern spices, some sharp and some roasted. The impact on your palate is amplified by the roasting- and grinding grade of this mix. Dark roasting will deliver bitterness and coarse grinding will produce peaks of sharpness; both will interfere with your wine tasting experience. 

At ^winefood we use selected herbs and spices and roast them gently. Chili, pepper, garlic and alike are often infused; which means the upper layer of flavour is captured in a ”fumet” or stock-broth. The result is peppery flavour without the cracking sharpness produced by biting on a tiny piece of pepper or chili.