We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Bruce and Chris Tyrrell

Australia’s First Families of Wines: Feast with the Tyrrells

Preparation time
Cooking time

When Edward Tyrrell started out in 1858, little did he know that our family name would become synonymous with some of Australia’s most highly awarded wines. Today, the fifth generation of Tyrrells – Chris, Jane and John – are involved, continuing our commitment to family-owned quality.

Tyrrell Family Photo

Our 2016 Hunter Valley Shiraz represents the casual nature of drinking good wine mid-week. We can’t all be drinking Grand Cru every night, as nice as that would be, and this wine represents seriously good value and varietal Shiraz at a great price point. It punches seriously above its weight.

We enjoy this wine on any occasion, particularly at casual dinners and taking it out to BYO restaurants, but our favourite meal to have it with is Pauline’s roast pork. Some may think Chardonnay would be better suited, but Hunter Valley Shiraz is a definite go-to for roast pork.

Porchetta is one of my favourite meals for the family when we are all together. And my gravy is very simple – the flavour comes from the beautifully rich, dark, pan drippings.


- Pauline Tyrrell

Pauline Tyrrell’s porchetta

Pauline Tyrrell’s Porchetta

3kg Berkshire pork loin, with pork belly

wrapped around the loin*

Extra virgin olive oil

Table salt

1 teaspoon redcurrant jelly

Plain flour

Chicken stock

1. Leave the pork uncovered in the fridge for about 8 hours so that the skin dries.

2. Pre-heat oven to 230°C.

3. Rub the skin with oil and some table salt. You can use sea salt, however table salt gives a better crackling.

4. Place the meat into a baking dish and put into pre-heated oven for about 40 minutes. Then turn down to 180°C for an additional 1 hour 40 minutes or until meat is cooked (around 70°C is ideal so its best checked with a meat thermometer). Let the meat rest wrapped in aluminium foil for about 15 minutes after removing from oven.

Making the gravy

1. Add a teaspoon of redcurrant jelly into the baking dish that has been drained of most of the pork fat. Then add about a tablespoon of plain flour and about 2 cups of chicken stock, to taste. Bring to the boil, then take off heat, stirring regularly and allow to cool to desired consistency.

Ideally served with roast potatoes, pumpkin and sweet potato, with a side of snow peas or green beans.

Preparation time
Cooking time