WALK OUR TRACK, SAVOUR THE VIEWS THEN SIP TALLIS WINE. Follow the red flags up the walking track next to Tallis Wine and experience panoramic views of the Strathbogie Ranges and the Dookie District With the onset of Autumn, the Dookie landscape is changing every day.Read More
DOES YOUR MUM ... Love a glass of wine? Enjoy tasting delicious local produce? Appreciate a great view? If so, have you thought about sharing with your mum on Mother's Day a generous, mouthwatering regional platter, a glass of wine and the spectacular view at Tallis?Read More
YOU MAY EVEN SPOT THE EASTER BUNNY! Sip sensational wine while experiencing spectacular views. Invite your Easter guests, family & friends to join you at Tallis Cellar Door. A memorable Easter experience awaits ..Read More
ALL WELCOME Local artists Liz Evans and Andrew Sands (Sandsy) have created an outstanding exhibition of their work reflecting the micro and macro magnificence of Dookie.
Liz and Sandsy hope that this exhibition conveys the excitement and admiration they have for their surroundings.
From the ‘WOW check this out’ effect when noticing for the first time the beauty of microscopic hairs on a seed stem of Austrostipa elegantissima to the imposing defiance of the silos a Youanmite.
Liz’s work displays her dexterity with tweezers and vegetation, while Sandsy has been known to employ the use of a pressure washer now and then.
Visit Tallis Wine during March 2014, be inspired by this beautiful exhibition and experience the artistic splendour of Dookie. Exhibition Opening this Friday 7th March @ 5pm
THE DEFINING FESTIVAL THEME PERFORMANCE@ TALLIS SUNDAY 9TH MARCH 2014 The culmination of choir and sculpture workshops starring indigenous soprano Deborah Cheetham and the voices of the multicultural Dream Voices choir.
A FREE EVENTpresented by SheppARTon Festival - Sunday 9th March 2014 at 5:00 pm @ Tallis Wine
The Dream Voices Performance is the Festival Theme defining performacne of the 2014 festival. Set in the magnificent surrounds of Tallis Winery in the rolling Dookie Hills, this is a family event with great entertainment and a chance to become involved in a magnificent performance for the family.
Food is available on site or pack a picnic. Sorry NO BYO (drinks available for purchase on site). Catch the bus or make your own to Dookie and join hundreds of families for this fantastic evening of enlightening live entertainment.
This year children will be sowing a crop of dreams by planting ‘Dream Voice Catchers’ in a plowed image of a . A 100 voice multicultural choir will perform two songs telling a story of the ‘Dream Time’ creation of the Goulburn Valley and celebrating the cohesion of our community.
So come along to the most exciting night of the Festival, grab a wine, learn the Festival theme song, have the kids make a ‘Dream Voices Catcher’ and get involved in the ‘Dream Voices’ spirit.
EVENT INFORMATION FOOD AVAILABLE ON SITE OR BRING A PICNIC / PLEASE NO BYO DRINKS (available for purchase on site)
GETTING TO TALLIS - 195 Major Plains Rd, DookieDrive. Parking available on site. Shep Transit Buses available from Library, Marungi St. Shepparton at 4pm. Tickets $5 per seat, return. Purchased at the bus stop. To book a seat on a bus, please email: email@example.com with your name, contact number and number of seats you want booked.
SURF'S UP @ TALLIS - Sunday 16th March 2014 Tallis Wine, with a little help from their seafaring friends, brings the freshest seafood from the coast to the country for a SheppARTon Festival taste sensation.
Feast on bountiful seafood platters and match your platter with a crisp Riesling, luscious Viognier or smooth red. Enjoy live music, experience our sensory wall, be guided through a wine tasting or stroll our walking track to beautiful 360° views. Pack your sunscreen, hats, picnic blanket and frisbee for a fun day out at Tallis.
Seafood platter - $35 each. Regional produce platters - $28
BOOKINGS ESSENTIAL & PLEASE NO BYO DRINKS
195 Major Plains Road Dookie Victoria 3646.
T. 0358235383 / M. 0437825547
FREE LIVE MUSIC @ TALLIS THIS WEEKEND.This Sunday 16th February at 1pm.
Featuring the very special Ellen James - a local girl from Benalla, Ellen will bring her calm, modulated voice and air of self-composure to Tallis Winery this Sunday, 16th at 1pm.
Come experience our views and relax around the cellar door whilst enjoying a glass of wine accompanied by the soothing sounds of Ellen James.
Fabulous wine, beer, cider, soft drinks and a variety of platters are available at the cellar door. Please NO BYO or Food.
All enquiries please contact our cellar door on 0437 825 547
Wishing you a very festive New Year with your family and friends. We look forward to meeting you all at our cellar door during 2014. The New Year brings lots of excitement to Tallis. Susan our dynamic cellar door manager is on fire and has fantastic ideas for 2014. Our BBQ area is nearing completion, the walking track will be upgraded and we are looking forward to the SheppARTon Festival community event in March. More information coming in early February.
Our Cellar Door will be open normal hours on the following weekends. For more information call 0437 825 547. FRIDAY to SUNDAY - 20th, 21st & 22nd December 2013 / 27th, 28th & 29th December 2013/ 3rd, 4th & 5th January 2014.
OPEN: 11.00 am to 6.00 pm
Looking for somewhere to bring your christmas guests over the festive season? Why not let them experience the best views in the region, share a delicious regional produce platter or be guided through a free tasting?
FRID to SUN 20th, 21st & 22nd December 2013 / 27th, 28th & online pokies 29th December 2013 / 3rd, 4th & 5th January 2014.
OPEN: 11.00 am to 6.00 pm
We look forward to seeing you there.
Save yourself a bundle this christmas. Join the Tallisman for free and save 25% on wine purchases this christmas and for the next 12 months.
As a Tallisman Members you will receive 12 bottles of your favourite boutique wines automatically delivered to your door twice a year.
Join our group of dedicated wine lovers and receive the following Tallisman member benefits including:
- No joining or annual fees
- 25% discount on all Tallis wine purchased on-line, mail order and take home purchases at the Cellar Door. Excludes promotional offers and wine consumed at the Cellar Door.
- Invitation to exclusive pre-release tastings and priority ordering of limited release wines
- Invitation to member only events and member prices for all other winery events including masterclasses, dinners and festivals
- Your Tallisman charm keyring
- Member only special offers and competitions
- Special prices on orders for private functions and events
- E-newsletters including news, tasting notes, recipes and special offers
- Your wines are covered by our Quality Guarantee
For further information visit www.talliswine.com.au/tallisman-club/
Tis the season to be jolly so rather than stress over what to give this Christmas choose something from our gift range. We've got beautifully packaged wine boxes, Tallisman membership and gift vouchers for our Cellar Door available.
You can purchase straight from the Cellar Door or email us at firstname.lastname@example.org or call 03 5823 5383.
Watch the sun go down on a summer evening with a glass of our Sparkling Viognier and these scrumptious prawns.
1/4 cup olive oil
4 garlic cloves, crushed
1kg king size green prawns, peeled leaving tails intact, deveined
100mL Tallis Dookie Hills Viognier
1/3 cup firmly packed fresh continental parsley, coarsely chopped
Sea salt flakes & freshly ground black pepper
Heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and cook, stirring, for 1 minute or until aromatic Advocates from the casino bill had contended that revoking the tracks’ to host slots would add up to a discount of gambling, consider no tracks are really operating, gambling competitors within the Senate missed how taking nothing from nothing came to a decrease in anything. taking care not to burn. Add prawns and cook, stirring, for 5 minutes or until prawns curl and change colour.
Add wine and bring to the boil and cook for 1 minute or until sauce reduces. Remove from heat. Add parsley and stir to combine. Season with salt and pepper and serve as a shared platter. A beautiful match with our Sparkling Viognier as the fresh fruity characters and natural acidity act as a great palate cleanser.
700g new potatoes 4 heaped tablespoons crème fraiche or sour scream Zest of 2 lemons and juice of 1 (alternatively replace some of the lemon with orange zest and juice for a tangy sweetness) 4 tablespoons quality extra virgin olive oil Sea salt and black pepper 4 heaped teaspoons horseradish (preferably fresh, it should be in abundance after the winter months) a handful of fresh parsley leaves Handful of fresh chives Small bunch of spring onions, washed and finely sliced 400g smoked river trout A couple of bunches of chopped chicory or fennel can be a palatable, crisp addition to this salad
Cook potatoes in salted boiling water until tender, drain them well. While they are still warm, peal and cut them into squares or squash them into a large salad bowl. Add crème fraiche, juice, zest and olive oil. Toss and season to taste. Add the grated horseradish, chives, parsley and spring onions. Tear trout and add it into the bowl, mixing everything together. The fish can be lightly grilled and served warm or at your discretion.
Zesty and delicious, these barbecue gems are succulent and packed with flavour. They can be prepared in advance then thrown on the barbie at the last minute. Try these with a glass of our Dookie Hills Riesling.
1/3 cup chopped fresh coriander 4 kaffir lime leaves, finely chopped 1 large fresh red chilli, deseeded, finely chopped 600g green prawn meat 9 stems lemon grass 1 large fresh red chilli, halved, deseeded, thinly sliced, extra 1 bunch mint, leaves picked, washed, dried 3 Lebanese cucumbers, halved lengthways, thinly sliced crossways 85g (1 1/2 cups) trimmed bean sprouts 60ml (1/4 cup) fresh lime juice 55g (1/4 cup, firmly packed) brown sugar 2 tsp fish sauce Olive oil spray
Line a large baking tray with non-stick baking paper. Place the coriander, lime leaves and chilli in the bowl of a food processor and process until finely chopped. Add prawn meat and process until the mixture just comes together.
Cut the lemon grass stems in half crossways to make 18 skewers. Use wet hands to shape 1 heaped tablespoonful of prawn mixture around 1 lemon grass skewer to form a 7cm-long sausage. Place on the lined tray. Repeat with the remaining prawn mixture and lemon grass skewers. Cover and place in the fridge for 30 minutes to chill.
Meanwhile, combine the extra chilli, mint, cucumber and bean sprouts in a bowl. Whisk together the lime juice, brown sugar and fish sauce in a jug.
Preheat a barbecue flatplate or large frying pan on medium-high. Spray the prawn skewers with olive oil spray. Cook, carefully turning with an egg lifter occasionally, for 5-8 minutes or until browned and cooked through.
Pour the dressing over the salad. Divide the skewers among serving plates and serve with the salad.
Spring roll filling: 50g rice vermicelli noodles 20 round (20cm diameter) rice paper sheets 20 cooked king prawns, peeled, deveined, halved lengthways 1 cup bean sprouts, trimmed 1 carrot, peeled, cut into matchsticks 1/4 cup finely chopped peanuts 20 mint leaves 20 coriander leaves
Peanut sauce: 1 tbs peanut oil 1 garlic clove, finely chopped 2 fresh red birdseye chillies, seeded, finely chopped 1/2 cup unsalted roasted peanuts, finely chopped 1/2 cup water 1/3 cup coconut milk 1 tbs lime juice 1 tbs fish sauce 1 tbs brown sugar
To make the peanut sauce, heat the oil in a small saucepan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the peanuts, water, coconut milk, lime juice, fish sauce and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 2 prawn halves along the centre of the rice paper sheet. Add a little of the noodles, bean sprouts, carrot, peanuts, mint and coriander leaves. Fold in ends and roll up firmly to enclose filling. Repeat to make 20 spring rolls.
Place on a platter and serve with peanut sauce.
12 eggs, lightly whisked 1/2 cup thin cream 2 tbs dill, finely chopped 20g butter 1 leek, white part only, thinly sliced 2 bunches asparagus, trimmed, diagonally cut into 3cm pieces 100g goat’s cheese, crumbledLog in to add to My Shopping
Preheat grill on high. Whisk the eggs, cream and dill together in a medium bowl. Season well with salt and pepper. Melt the butter in a large (20cm base measurement) frying pan over medium heat until foaming. Add the leek and cook, stirring, for 5 minutes or until leek softens. Add the asparagus and cook, stirring, for 2 minutes or until bright green and tender but still crisp. Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle the goat’s cheese evenly over the top. Place the frying pan under preheated grill for 2 minutes or until frittata is set and top is lightly browned. Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates. Serve immediately with toast and mixed salad leaves, if desired.
8 medium beetroot, ends trimmed 100g walnut kernels 100g Fetta cheese 1 red onion, finely chopped 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 1 tsp ground cumin 1 orange 1/2 cup fresh continental parsley, chopped
Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into 3cm pieces. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic. Combine walnuts and onion in a large bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper. Use a zester to remove the rind from orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips.) Add beetroot, Fetta and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours. Sprinkle with the parsley and orange rind to serve.