Barbequed butterflied lamb

On Australia Day this Saturday fire up the barbie, suit up in your favourite apron and action this Greek inspired barbequed lamb. Pour a glass or two of 2010 Dookie Hills Viognier and turn the Triple J Hottest 100 volume to loud for maximum enjoyment.

Marinade: 4 cloves garlic, peeled 2 large red chillies, deseeded 1/3 cup lemon juice 1/4 cup extra virgin olive oil 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper Seasoning: 1 teaspoon paprika 1 teaspoon dried leaf oregano 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper Sea salt and ground pepper to taste

Olive oil 2kg leg of lamb, boned and butterflied

1. Combine garlic, chillies, lemon juice, olive oil, oregano, rosemary, salt and pepper in a food processor and whiz until well combined. Spread mixture over both sides of lamb, place in a shallow dish, cover and refrigerate overnight.

2. Remove from the refrigerator and allow to come to room temperature at least 30 to 45 minutes prior to cooking. Combine paprika, oregano, thyme, cayenne pepper, salt and pepper in a small bowl. Brush seasoning over all sides of the lamb.

3. Brush barbecue grill lightly with olive oil and preheat to medium hot. Place lamb skin side down, for 15 minutes for medium rare, a few minutes more for medium. Turn and cook for a further 15 minutes or until cooked as desired. Remove, cover with foil and rest for 10 minutes.

4. Slice lamb and serve with pita bread, Greek salad and Tzatziki sauce.

Book your BBQ or picnic with Tallis

With a newly installed outdoor kitchen BBQ facility and 3 picnic areas the Tallis Wine Cellar Door ticks all the boxes for the ideal place to gather with family and friends or to host your next event. Match your lunch with a selection of Tallis wines and other refreshments from the Cellar Door.

We invite you as a wine lover to book one of the 3 picnic sites available, bring your own barbeque or picnic food and spend the day with us. Our Regional Tasting Platters are available every weekend. After lunch enjoy a stroll up our new scenic walking trail with hilltop 360 degree views of the Dookie region and beyond.


Regular Weekend bookings – Friday / Saturday & Sunday – bookings are essential

  • Bookings are essential: To make a booking call Tanya on 03 5823 5383 or email
  • The booking fee per site is $50.00 payable at the time of booking. This includes:
    •  exclusive use of your picnic barrel bench and 4 stools, market umbrella and surrounding grassed area
    • shared access to our communal outdoor BBQ
    • a complimentary bottle of Tallis Wine (with loan of glassware for the day)
    • Three picnic spots are available and located in close proximity to the cellar door. Our communal outdoor kitchen area comprises of one large shared BBQ with grill and hot plate, a large expanse of bench space and a sink with cold water.  Booking times will be staggered to enable smooth BBQ operation.
    • Each site can accommodate a maximum of 15 people. BYO picnic rugs and extra chairs encouraged.
    • If the weather is inclement we will gladly refund your money or change your date. However we do have a policy of No Show No Refund.
    • Because of strict liquor licensing laws there is NO BYO ALCOHOL allowed. Also in accordance with good sportsmanship NO BYO soft drinks
    • During the summer months we will have two booking times: 11.30 – 4pm or 4.30 – 7.00 pm.
    • We anticipate the picnic sites will be left as they were found and all rubbish taken home





Artichoke Antipasto

This can be served as antipasto, however cooked artichokes can also be used in dips, salads or numerous other recipes.

Juice of ½ lemon, strained 8 globe artichokes 3 - 4 T good quality olive oil 2 garlic cloves, sliced 1 T fresh flat-leaf parsley, chopped salt & pepper to season

1. Remove the tough outer leaves of the artichoke, scoop out the inedible choke & cut the heart into wedges. Half-fill a bowl with water, stir in the lemon juice, add the artichokes & allow to soak for 10 minutes. Drain & pat dry. 2. Heat the olive oil in a pan, add the garlic & cook for a few minutes until golden. Remove garlic from the pan. Add the artichoke wedges to the pan & cook over high heat for 5 minutes. 3. Return the garlic to the pan, season with salt & pepper to taste and add 2/3 cup warm water. Mix well, cover & simmer for about 30 minutes or until the artichoke hearts are tender.Remove the lid and boil to reduce any excess liquid. 4. Transfer the artichokes to a serving dish, sprinkle with parsley. These can be served warm or at room temperature.