Puree of Tomatoe and Pumpkin Soup

One of Chris Thomson's winter warmers!

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Lamb with Salsa Verde

This recipe usually takes two people to cook, Chris and Viv Thomson, Viv being the grill expert, and Chris being undisputed kitchen queen.  Continue »

Justin's Warming Lamb Shanks

As the temperature drops and the nights bring an icy chill (especially in our Great Western neck of the woods), there’s nothing better than comfort food. And one of the most traditionally hearty dishes for this time of year has to be slow-cooked lamb shanks.  Continue »

Decanting Young Reds

Growing up in a family in which wine is the backbone of our existence has taught me a thing or two about the enjoyment of wine. One thing I’ve learned along the way is that decanting younger red wines (screw top or cork) always improves their flavour. From my experience at cellar door, holding tastings and at home, I’ve almost always seen a benefit from allowing a young red wine breathe; and the younger, more tannic the wine, the more time it needs to “breathe”.  Continue »

Dolcetto - The Mystery of our Malbeck

Dolcetto is a little known Italian variety from the north west district of Piedmont. Here at Best's it was planted in the 1870's and sold as "Malbeck" until 1982. read on for the full story.  Continue »

2017 Vintage Wrap-Up

At last the end has come! And what a year it has been. Read on as Justin wraps up a year not seen in recent decades.  Continue »

Cellar Door Project Shiraz

The question was asked, "How Do Grapes Get Into The Bottle?" The Cellar Door staff where then involved with the hands on task of making a wine from start to finish.  Continue »

Best's 2017 Vintage Update

Justin Purser gives an outline of the upcoming 2017 Vintage. Update - 21st March  Continue »

India's Wine Region

On a trip to India in October 2016, Viv and Chris Thomson explore India's wine region  Continue »

An Australian Tradition: Best’s Sparkling Shiraz

All year round our Sparkling Shiraz is enjoyed. Discover why this is such a unique Australian wine and why Best's brought it back.  Continue »