WineFood McLaren Vale: gallery

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Beef cheek and filet

wine infused sushi

Swedish gravad lax & Fiano

Scallops & chardonnay

Shiraz braised Lamb

Kingfish

Burramundi

Venison 2 ways

Happy chef!

Pork belly & shiraz 👌

playing with fire...torched scallops & tuna ceviche, rose wine pickled cucumber radish and seaweed chiffonade, spiced coconut butter

duck ballotine & porcini farce, wine pickled mandarins, spiced pumpkin duchess & turned shiraz mushroom

Seafood saffron ravioli, parsnip & parsley coulis, chardonnay poached scallops

Barramundi, coconut farce, smoked pineapple, cucumber, ginger & lime sago, chili coriander sago, wiped coconut cream

Beef medallion, mushroom duxelles & braise beef, fennel pear salad, red wine fleuron

Shiraz chocolate mousse, shiraz genache, shiraz parfait 'Alaska', shiraz layered petit four, shiraz fortified berries

Red wine blanched cauliflower & cauliflower scordalia

WineFood bread is here at Shingleback!

Available at the chefs table and soon at the tasting kitchen at Shinglebacks Tasting room!
Bread is made with flour and ""water""...just kidding!!!
Sure here at WineFood we use Shingleback wine instead of water!
Now, here is the secrete...If you replace the water with wine you will face a problem; we like wine... but yeast and sourdough doesn't, they don't handle alcohol and acidity well as a result the dough is not rising!
Here is the solution...boil the wine first and you get rid of the alcohol . Add herbs and spices and a healthy dash of olive oil. Now the dough is happy and WineFood bread is on the rise here at Shinglebacks Chefs table and soon at the 'Tasting kitchen' at the tasting room!

Shiraz bread and rolls with rosemary and caramelised onions

Chardonnay and citrus bread with aniseed and coriander

WineFood dumpling skin!

For thousands of years, Chinese dumpling skin has been made with flour and boiling water. WineFood dumpling skin??? Yes, that is right! Use boiling wine instead of water, add secret herbs and spices and a dash of olive oil...make any pasta you like. How about braised duck Bolognese or quail ravioli?