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Quality cool climate wine from the Orange wine growing region in New South Wales, Australia

Gemini Dinner Party Blog

SLOW COOKED LAMB NECK WITH ROSEMARY AND OLIVES

Stephen Doyle

Lamb and Cabernet are just made for each other. Cabernet's youthful tannins thankfully cut through the lamb fat (which in this freezing Orange winter congeals all too quickly on the plate.) Usually with lamb I love Middle Eastern spices like cumin, coriander, cinnamon, sumac, pomegranate molasses etc but this time I've tried to keep it more European. Both work well with our Cab Sav, young or old. The stronger the flavourings you use, the younger the wine needed to accompany.    

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PORK BELLY WITH PRUNES

Stephen Doyle

Dad was the first person I know who added fruit to the meat of our main meal. How weird it seemed for him to add sultanas to our curry, or so I thought all those years ago. And he loved making his precious cumquat brandy each year. We're going a bit retro with this dish.

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MIXED MUSHROOMS AND NOODLES

Stephen Doyle

I enjoy having those little packets of  Australian made Japanese style organic (udon and soba- The Hakubaku Co.)  which can be readily sourced from supermarkets.. They are handy and take very little time to cook. The buckwheat is from Victoria but can also be found in Orange!

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