CELLAR DOOR OPEN TODAY TUES 19TH JAN 10AM -4PM

CIAO TUTTI! YES, CELLAR DOOR OPEN TODAY TUES 19TH JAN 10AM -4PM Plenty of parking for vans and trailers. Tastings and sales at the Cellar Door, which is part of our verandah. If parking on the winery block, walk through the break (don’t forget to smell the gorgeous quisqualis on the way!) 4126 1311 4126…

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CELLAR DOOR OPEN TODAY MON 18TH JAN 10AM -4PM

CIAO TUTTI!  Yes, Cellar door OPEN TODAY MON 18TH JAN 10AM -4PM for tastings and sales of our deletable preservative-free wines, sparkling, fortifieds and liqueurs. 4126 1311 4126 3470  0408 875 305. A most wondrous way to start the day with a couple of  hours in the garden weeding, pruning and generally tidying up.  Our watermelon…

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CELLAR DOOR OPEN TODAY SAT 16TH JAN 10AM -4PM

ciao tutti! Beautiful summer’s day here on the Hill, buttery sunshine and a slight breeze.  Cicadas are harmonising again and the cattle next door are chest high in sweet grasses. CELLAR DOOR OPEN TODAY SAT 16TH JAN 10AM -4PM Looking forward to greeting you and welcoming to our shady garden and our little Cellar Door.…

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CELLAR DOOR OPEN TODAY FRID 15TH JAN 10AM -4PM

ciao tutti!  It’s an absol-oot-ely FABULOUS DAY here on the Hill. Cicadas are zumming, Quisqualis perfume is stunning and there’s green everywhere.  We could do with a bit more rain but, for the moment, totally relishing the stunning SE Queensland weather.   Oh and Here’s the recipe for Baked ricotta w Herbas & Chilli as promised.…

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YES… CELLAR DOOR OPEN TODAY WED 13TH JAN 10AM-4PM

CIAO TUTTI! CELLAR DOOR OPEN TODAY WED 13TH JAN 10AM-4PM 4126 1311 4126 3470  0408 875 305 The Little Cellar Rat finds toasted almond flakes are so very handy for all sorts of things:  sprinkling on green beans that you’ve caramelised in the pan with some garlic, scrunching over a tray of oven roasted vegetables…

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CELLAR DOOR OPEN TODAY TUES 12TH JAN 12 NOON -4PM

ciao tutti!!  Sun’s out this morning and it looks like a glorious day ahead. Cellar Door open today TUES 12th Jan 12 noon -4pm. Food and wine discussion with guests yesterday turned (as it does ) to cheese and in particular to RICOTTA.   Here’s the photo of the BAKED RICOTTA I promised. It’s as simple…

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