uk.oxfordlanding.com
Oxford Landing · Real people, real place, real history, real wine.
https://uk.oxfordlanding.com/real-wine/cabernet-sauvignon
Crimson red in colour with hints of purple. There are varietal Cabernet Sauvignon aromas of blackberry, tobacco leaf and plums with subtle notes of black currant, cedar and violets. The palate is elegantly structured with a silky texture and fruit sweetness to the mid palate with layers of black cherry, spice and subtle briar flavours finishing with soft tannins. Delicious accompanying beef or aged Cheddar. Suitable for vegans and vegetarians. What to eat tonight? Email: info@oxfordlanding.com.au.
uk.oxfordlanding.com
Real food · Oxford Landing · Real people, real place, real history, real wine.
https://uk.oxfordlanding.com/real-food
BBQ Scotch Fillet with Nut Butter Potatoes, Rocket and Your Own BBQ Sauce. Real food is for real people. We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it. We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for. What to eat tonight? Distributed in the UK by Negociants UK.
uk.oxfordlanding.com
Oxford Landing · Real people, real place, real history, real wine.
https://uk.oxfordlanding.com/real-place
Great Rivers. Great Wine. Over the last decade, Oxford Landing has tripled in size with the creation of a beautiful native forest adjacent to the vineyard. Water is also very important to us. While we are reliant on the Murray River, we’re never complacent about irrigation methods. It’s all about sustainable winemaking. Out of the Ashes. PMB 31 Waikerie South Australia 5330 Australia. Email: info@oxfordlanding.com.au. Distributed in the UK by Negociants UK. Https:/ www.facebook.com/oxfordlandingUK.
oxfordlanding.com
Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-wine/merlot
Magenta coloured with purple hues, there are aromas of blueberry, plum and red currants with subtle cedar oak and spices. This medium bodied wine starts with vibrant flavours of plums and red berries and although tightly structured, the finish is rich and generous with persistent fruit and spice flavours. Soft, velvety tannins are a feature of the palate. What to eat tonight? PMB 31 Waikerie South Australia 5330 Australia. Email: info@oxfordlanding.com.au. Telephone: 61 (08) 8561 3564.
oxfordlanding.com
Runny Poached Eggs with Asparagus, Walnuts and Olive Oil · Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-food/runny-poached-eggs-with-asparagus-walnuts-and-olive-oil
Runny Poached Eggs with Asparagus, Walnuts and Olive Oil. 4 fresh free range eggs. 3 tbsp white vinegar. 2 bunches fat stemmed asparagus. 3 tbsp walnuts, roasted and rubbed. 2 tbsp parmesan, shaved. 2 tbsp extra virgin olive oil. Sea salt to season. To serve, place the eggs onto the asparagus, sprinkle over walnuts and Parmesan, drizzle with olive oil. Season to taste with sea salt. And to drink? A tantalisingly creamy yet crisp, clean Chardonnay. Pale golden straw in colour with vibrant green hues, ...
oxfordlanding.com
Prawn and Preserved Lemon Cous Cous Salad · Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-food/prawn-and-preserved-lemon-cous-cous-salad
Prawn and Preserved Lemon Cous Cous Salad. 20 fresh cooked king prawns. Cup corn cous cous. Cup hot water or chicken stock. 3 wedges preserved lemon, pulp removed, rinsed and sliced. Fennel bulb, core removed and sliced thinly. Cup spring onions, sliced. Red onion, thinly sliced. Cup flat leaf parsley, roughly chopped. Cup extra virgin olive oil. 2 tbsp lemon juice. Sea salt and freshly cracked black pepper to season. Meanwhile, prepare the other ingredients. Serve with fresh lemon. And to drink? Wine ma...
oxfordlanding.com
Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-wine
Set on the banks of South Australia’s majestic Murray River, the Oxford Landing vineyard is named after a nearby site where drovers once grazed and watered sheep. Today it’s home to a loyal flock of down-to-earth folk who take great pride in making quality wines, enjoyed the world over. Big Vistas, Small Thinking. Australian Born and Bottled. Pale straw in colour, with green hues. Lifted musk and honeysuckle with hints of poached quince and mandarin peel on the nose. Jasmine and musk lead into a ...Pale ...
oxfordlanding.com
Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-wine/pinot-grigio
Pale straw in colour, the 2015 Pinot Grigio features a heady mix of aromas such as nashi pear, honey dew melon, peach blossom and rose water. The palate is medium bodied, round and succulent with flavours of oat meal, cinnamon and nashi pear crunch. The finish is textured and silky, which is the hallmark of this classic variety. What to eat tonight? PMB 31 Waikerie South Australia 5330 Australia. Email: info@oxfordlanding.com.au. Telephone: 61 (08) 8561 3564. Website by Spook and Puff.
oxfordlanding.com
Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-wine/viognier
A fresh and zesty Viognier that shows the classic flavours and aromas of white flowers, some musk and stone fruit. The first Viognier was planted at Oxford Landing in 1993, and the wines made from the fruit these vines produce just keep getting better and better. What to eat tonight? PMB 31 Waikerie South Australia 5330 Australia. Email: info@oxfordlanding.com.au. Telephone: 61 (08) 8561 3564. Website by Spook and Puff.
oxfordlanding.com
Asian Shredded Chicken Salad with Crushed Roasted Peanuts · Oxford Landing · Real people, real place, real history, real wine.
https://www.oxfordlanding.com/real-food/asian-shredded-chicken-salad-with-crushed-roasted-peanuts
Asian Shredded Chicken Salad with Crushed Roasted Peanuts. 1 tbsp sea salt. 2 x 180g free range chicken breasts, skin on. 2 cups wombok (also known as Chinese cabbage). 1 cup (1/4 bunch) spring onions, thinly sliced. 1 (130g) red capsicum / pepper. Bunch (1/3 cup) mint leaves, plucked. 1 bunch (2/3 cup) coriander leaves, plucked. 1 red chilli, sliced and de-seeded. 1 tbsp rice wine vinegar. 3 tbsp fish sauce. 2 tbsp brown sugar. 1 tsp red chilli, chopped. 1 clove garlic, chopped. And to drink? A tantalis...
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