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A Barossa legend since 1859

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Recipes

Lamb Leg, Sweet Potato & Moroccan Cous Cous Salad with Pomegranate Dressing

Lamb Leg, Sweet Potato & Moroccan Cous Cous Salad with Pomegranate Dressing

Try our delicious recipe by Salters Head Chef, Scott Liddell. Perfect for these chilly winter nights, there’s nothing more heartwarming than a good lamb. Pair with a glass of Saltram Mamre Brook Cabernet Sauvignon – the perfect combination in our eyes.
Goat Cheese-Stuffed Figs Wrapped in Prosciutto

Goat Cheese-Stuffed Figs Wrapped in Prosciutto

Looking for the perfect dish to pair with a bottle of Saltram Fiano 2020? Saltram Winemaker Alex Mackenzie recommends local fresh figs wrapped in prosciutto, topped with goat’s cheese.
Scott Liddell's Brandy Butter Recipe

Scott Liddell's Brandy Butter Recipe

Our head chef Scott Liddell has been hard at work making our famous Christmas Pudding – an annual tradition that sees our Pudding baked, wrapped and ready to pair with a glass of Mr Pickwick’s tawny.
Slow braised lamb

Slow braised lamb

Slow braised lamb with white wine, bread and Parmesan crust served with soft polenta
BBQ Lamb Backstrap and Spring Vegetables with Buttermilk Dressing

BBQ Lamb Backstrap and Spring Vegetables with Buttermilk Dressing

Try our BBQ lamb backstrap recipe, perfectly paired with our Pepperjack Barossa Shiraz.
Barbecued Pork Ribs with Tomato Salsa

Barbecued Pork Ribs with Tomato Salsa

Served alongside Pepperjack Premium Cut Cabernet Shiraz, the delicious spicy flavours of this dish are at one with the wine’s full-bodied dark berry fruits.