The Interview Series #8
The Interview Series introduces you to team members working hard behind the scenes at Shaw + Smith. In this Interview Series #8, Tasting Room Manager Alex Camatta chats to the man behind the finances, Grant Lovelock... Continue »
28/07/2021 at 11:58 AM
PermalinkRecipe: Franca's Wagyu Bavette
For a traditional French bistro dish to try at home, Franca have generously shared their recipe for Wagyu Bavette. Drink with 2019 Shaw + Smith Shiraz. Continue »
The Interview Series #7
The Interview Series introduces you to team members working hard behind the scenes at Shaw + Smith. In this Interview Series #7, Tasting Room Manager Alex Camatta chats all things Chardonnay with Joint CEO and Chief Winemaker, Adam Wadewitz. Continue »
Recipe: Fino Vino's BBQ Chicken
A stand-out dish from Shaw + Smith's recent vintage team lunch at Fino Vino, was this take on BBQ Chicken. Our 2020 M3 Chardonnay is a great match for this white meat masterpiece. Continue »
The Interview Series #6
The Interview Series introduces you to team members working hard behind the scenes at Shaw + Smith. This month, we talk with joint CEO David LeMire MW, who joined the team in 2010. As well as being Global Sales and Marketing Manager at Shaw + Smith, David is involved in education with the Institute of Masters of Wine, is a wine show judge, and writes articles for Australia’s Wine Business Magazine... Continue »
Recipe: Africola's Kingfish Nayeh
This recipe, in Africola's new book, 'Slow food, Fast words, Cult chef', is an excellent dish to prepare when it’s sweltering hot and you don't really feel like eating, let alone cooking anything. Continue »
The Interview Series #5
The Interview Series introduces you to team members working hard behind the scenes at Shaw + Smith. This month, we talk with Matt Large, who has recently joined our winemaking team as Senior Winemaker. Continue »
Recipe: Coda's Quail (or Duck) Sang Choi Bao
Coda has been a Melbourne laneway institution since it came on to the scene over ten years ago. The Sang Choi Bao has been on the menu since day one, in the form of Quail or Duck. This dish pairs beautifully with 2018 Lenswood Vineyard Pinot Noir. Continue »