Cooking instructions: For optimal enjoyment, simply preheat your oven to 180°C, place the fish wrapped in baking paper on a tray, and heat for 25-30 minutes until heated through. You can also use a BBQ to reheat.

Side suggestion: with saltbush potatoes or rice, greens and a wedge of lemon.

Serving: serve in the paper, you can eat the saltbush. Use large plate to serve fish on. large bowels for potatoes and greens.

Paired with- Havilah Pinot Gris.

Gluten Free / Pescetarian

Cooking instructions: empty the scallops into a strainer and blanch with boiling hot water. Dry them on a paper towel. Heat the sauce in a fry pan on your stovetop. Add scallops and cook 1-2 minutes on each side.

Side suggestion: Basmati rice, greens, wedge of lemon, sourdough bread and burnt butter.

Serving: serve in a large bowl on top of Basmati rice. Place on the table with side of green and Sourdough bread and burnt butter.

Paired with- Havilah Orange wine.

Gluten Free / Pescatarian

Cooking instructions: unwrap your Craytail. Place on BBQ or oven tray. Cook for approximately 15 minutes on 180 degrees or until butter is melted.

Side suggestion: Pasta, greens, wedge of lemon, sourdough bread and burnt butter.

Serving: serve in a large bowl with some cooked pasta. Add some extra burnt butter through the pasta. Place on the table with side of green and Sourdough bread and burnt butter.

Paired with- Three Wishes Chardonnay.

Gluten Free / Pescatarian

Cooking instructions: Cook on fry pan over a medium to high heat. Add Rub to the skewers. Cook through until the meat is cooked and still pink on the inside. Do not overcook.

Side suggestion: Island Spice, honey and soy marinade, Saltbush Potatoes, Greens, Wharf Dressing.

Serving: You can plate this dish up in individual serves or place all items in separate dishes on the table.

Paired with- Two Tonne Pinot Noir.

Gluten Free

Cooking instructions: Heat up the BBQ. Cook streaks to your liking i.e rare, medium rarer, medium or well done. Slice steaks on a board and drizzle over the chimichurri sauce.

Side suggestion: Chimichurri, Saltbush Potatoes, Greens, Wharf Dressing.

Serving: Slice steaks on a board and drizzle over the chimichurri sauce.

Paired with- Two Tonne Pinot Noir or Mac Forbes Cab Sav.

Gluten Free

Cooking instructions: Cook in fry pan with oil over a medium heat. Cook approximately 2-3 minutes each side.

Side suggestion: Chilli oil or Tomato Relish, Milk Buns, Saltbush Potatoes, Greens, Wharf Dressing.

Serving: best to either serve these as burgers in a milk bun or with our potatoes and greens.

Paired with- Las Vino Grenache

Gluten Free / Vegan / Vegetarian / Pescetarian

Cooking instructions: Add gnocchi to boiling water and cook until it rises. Do not overcook. Heat up sauce in another saucepan. Drain gnocchi and serve with sauce.

Side suggestion: Wallaby or Vegetable sauce, Parmesan, Sourdough and Burnt Butter.

Serving: Best to serve individually with brad sliced on a large wooden board.

Paired with- Two Tonne Pinot Noir.

Vegetable sauce Vegan / Vegetarian / Pescartarian. We have Gluten Free pasta available.

Cooking instructions: Remove base from cryovac bag. Put on a flatroasting tray. Dress pizza with jar topping and add cheese.

Side suggestion: Meatlovers (lamb/wallaby/bacon) topping, Mozzarella cheese or Roasted Veg with Tongola curdy goats cheese.

Serving: these pizzas make great pre dinner nibbles as part of a grazing board.

Paired with- Three Wishes Chardonnay.

Vegetable sauce Vegan / Vegetarian Pescartarian