Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

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

Frosé: Frozen Rosé Recipe and video

Feeling like a special treat? Why not try summer's hottest cocktail trend, with this delicious Frosé recipe. Frozen Rosé, it's quick, easy and definitely crowd-pleasing!

FROSÉ INGREDIENTS:

  • 1 bottle of your favourite Rosé
  • Juice of 1 lime
  • 2-3 tablespoons of brown sugar
  • 1 punnet of strawberries (250 grams)
  • 1 1/2 tablespoons of Rose water (optional)
  • Fresh mint

METHOD:

  1. Divide the Rosé into 2 large ice cube trays and freeze overnight or about four to five hours. The Rosé will not freezecompletely, but it should feel quite solid.
  2. Hull and halve the strawberries and add to the blender.
  3. Add the frozen Rosé, lime juice and rose water to the blender and blend until smooth.
  4. Gradually add the brown sugar and blend until the sweetness cuts through and balances the acidity of the lime juice and the Rosé.
  5. Serve in either a martini or wine glass and garnish with fresh mint and a wedge of lime.
  6. Enjoy!

To see our many recipe ideas visit our recipes section , or find out more about Rose in our variety guide

You might also like

Food
Seasonal Lamb
Words by Libby Travers on 13 Sep 2019
The history of Australia is woven in wool: from knucklebones in the schoolyard to candles made from tallow, where telling a story is ‘spinning a yarn’ and lanolin is a cure-all. While Tom Roberts was painting ‘The Golden Fleece’, cementing Australia’s global reputation as the country that ‘rode on the sheep’s back’, locals were sitting down to another lamb roast (albeit in the early years, it was more often mutton –meat from sheep that had served their purpose providing wool first – that the family sat down to). Sheep have long earned their place in the heart of farmers due to the ease with which they will graze on meagre pastures and thrive in marginal, rocky areas. Add to this the collective nature of sheep – as the idiom suggests, they follow each other – which makes them quite easy to manage. Where you find one, you will often find them all. It is perhaps for these reasons that sheep herding – tending a flock – is considered one of the first professions.  Roaming free Due to their small stature, sheep have many predators and there are very few examples of wild sheep in the world. And yet, compared to other livestock, sheep remain largely outdoors, free-ranging on grass pastures. Their adaptability allows them some of the most picturesque of homes and the most diverse of diets: where the flowers and herbs of beautiful hilly pastures can easily be traded for sea succulents on windswept salty plains. These locations also impact the flavours in the lamb, whether by the seasons (and the available grasses), or the aromatic herbs that will develop some of the taste of the aromatics in the meat. Lamb, particularly grass-fed lamb, is a great source of omega-3s – in countries with limited access to the ocean, lamb can form the key source of this essential fatty acid. Furthermore, up to 40 per cent of the fat in grass-fed lamb comes from oleic acid (the same fat for which olive oil is lauded).  the right cut If you imagine how a sheep moves, you will have a pretty good idea of what the cut will be appropriate for in the kitchen. Basically, the more movement, the more cooking time required – necks that bob up and down for feed, and shoulders used to propel the animal forward, will enjoy long, slow cooking, while those cuts literally riding on the sheep’s back do very little, leaving them very tender and requiring less cooking.  Due to their small size, there are a number of cuts that we get to appreciate in conjunction with the cap of fat that sits above them. This is a treat for the cook, as the fat will protect the cut as it roasts and will baste the meat, keeping it moist. A lamb rack or rump with the cap on are two great (and delicious) cuts that can be purchased with this advantage.  Recently, the shoulder has overtaken the leg as the go-to cut for a great family roast. The shoulder consists of a group of muscles reaching down from the neck, including the blade and sometimes chuck. These moderately working muscles appreciate slower cooking, and this combination of fat, collagen and meat rewards with a richly flavoured, tender roast. It is great slowly roasted on the bone, or try it boned, stuffed and rolled. Either way, it’s better cooked a little slower and longer than the leg.  So good, it’s worth giving up a dinner with Tom Cruise… Lamb loves Rosemary, mint, thyme, anchovies, olives, potatoes, garlic, eggplant, onion, yoghurt, lemon, almonds, apricots, pomegranate, cumin, cinnamon, ouzo, sumac, coriander seeds, chamomile, oregano. Select and store Sheep are pretty good at living on meagre pastures and rocky areas and, as such, the lamb you find at the butcher’s will most-likely be free-ranging and grass fed. Look for lamb that is pink in colour with clean white-to-yellow fat. Lamb will have a beautiful fresh smell. For her recipes that follow, Lyndey Milan says: “Explain to your butcher you want some different cuts: two shoulders (on or off the bone), a boneless neck and could he/she (yes mine is a she!) let you have the fat trimmings from both. You could even ask for the fat to be minced if you want to make rendering it easier!”
Food
A Renewed Purpose: Matt Golinski
Words by Alastair McLeod on 12 Sep 2019
After over four months in hospital including six weeks in an induced coma, Matt Golinski headed straight for his local farmer’s market. He wanted to know that he could still cook. “I bought ingredients and cooked dinner. It was very painful, it took me a long time, I had poor grip strength, but I did it. It was important to me to know that I could still cook.” In the early hours of Boxing Day 2011, Matt lost his entire family in a house fire. He almost died, suffering burns to 40% of his body. Multiple surgeries, countless skin grafts and painful physiotherapy meant an arduous recovery. While his technical skills, confidence and passion shaped his abilities as a chef, his humility, resilience and character helped him overcome the inconceivable, find renewed purpose and shape the man he is today. Matt came to national attention as Executive Chef at Ricky Ricardo’s in Noosa, which was considered one of the finest regional restaurants in the land. He went on to operate The Rolling Dolmade catering company and was part of the original team of the TV series, Ready Steady Cook. It was there our friendship was forged over food, Fiano and Fortaleza. Local flavours His days are now spent quite differently from when he was at the coalface doing endless double shifts, building his reputation and inspiring his team.  Today he wears many hats. His day job is consultant chef at Peppers Resort in Noosa, where ‘View by Matt Golinski’ has upended a generic hotel offering by creating a soulful sense of origin. Matt bubbles with excitement when he explains, “In 18 months we’ve gone from having eight suppliers to 80. I want to give people a clear sense of where they are when they dine with us. I am proud of my backyard and I see a paddock-to-plate philosophy as central to what I do.” patience in provenance Matt spends a lot of time on the road. In the past weeks he has cooked dinners in Winton, Goondiwindi, and Rockhampton. He writes his menus after exhaustive research on what is grown in a region at that given time. As he explains, “I love the challenge that provenance gives me as a cook. I relish having to improvise when I get to a remote location and things aren’t available or as I hoped, as it teaches me patience.” He goes on, “It’s the only thing that makes sense to me, being close to the earth and feeling the rhythm of the seasons. I never bring a team with me; I prefer to rope in the local kids to help me in the kitchen. It’s not without its challenges, but I love this aspect.” Each year he cooks a paddock-to-plate lunch with students at Gympie and Beenleigh high schools using produce from their school farm.  “The teachers look forward to it and the children get a lot out of it,” he says.  It occurs to me that Matt feels a sense of holistic responsibility to the industry and the future, speaking in such a resolute way about the challenges. “We have a real skills shortage in our industry, no one wants to cook. I enjoy spending time with young enthusiastic children and being the spark that will light the fire.” When I ask Matt why he feels compelled to help he says, “I want to show them the joy that can be had from food. As so many people have helped me, every cause seems important.” foodie heroes Another passion of Matt’s is his role as Gympie Region Food and Culinary Tourism Ambassador. He doesn’t seek the limelight; rather he relishes the opportunity to shine the light on his food heroes, the farmers, fishermen, growers and producers. At the Curated Plate Festival in August, Matt boarded the Mary Valley Rattler to prepare a ‘deguSTATION’ as it steamed through the Mary Valley. That’s his happy place, immersed in a region, learning about the people and the produce. Matt applies himself to his myriad roles with an energy, focus and sense of duty. It’s such an impressive quality, so when I ask him how he feels about being an inspiration, he answers with typical humility. “I feel a range of emotions; I am grateful that what I do with my profession is inspirational. The truth is, I don’t wake up in the morning feeling it is my job to be inspirational.” Resilience has always been part of Matt’s personality, but viewed through the lens of the accident, he thinks about it simply, “Everyone handles situations differently. There was a lot I couldn’t control, but there was a lot I could. I could cook, I could (eventually) exercise.” When he muses on the future, Matt contemplates, “By the time I have my third child – he is currently dad to two-year-old Aluna with partner Erin Yarwood – I want to sit back, tinker with my motorbikes, play drums.” He then adds, “When the time is right, I’ll open a small place in the Hinterland, a place that’s mine. I don’t have anything to prove, I’ll do it for the right reasons, I’ll know when the time is right.”
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories