Our Shiraz is black with purple tinges. It displays aromas of white pepper, dark berries and spice, amplified by discreet use of toasty oak. Intense, rich and full with a lingering silky finish

Compliments beef, veal, kangaroo, stews & tomato based pasta.



Ingredients (serves 4)

  • 1 small eggplant, cut into 7mm slices lengthwise
  • 4 veal schnitzel
  • olive oil cooking spray
  • 2 tablespoons lemon juice
  • 250g punnet cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 1/2 cup basil leaves
  • 1/2 cup grated parmesan cheese
  • salad leaves, to serve


  1. Sprinkle salt over both sides of eggplant. Stand 10 minutes. Wipe salt and juices off.
  2. Preheat a chargrill over medium heat. Spray eggplant and veal with oil. Season. Chargrill eggplant for 5 minutes each side. Remove to a plate. Pour over lemon juice.
  3. Chargrill veal for 1 minute each side. Set aside. Combine tomatoes, garlic, and salt and pepper. Spray with oil. Chargrill for 7 minutes or until tender.
  4. Preheat grill on high heat. Place veal in a single layer onto an oven tray. Top with eggplant, basil, tomatoes and parmesan. Grill for 5 minutes or until cheese is melted. Serve with salad.