Christmas Crate 007

A Canberra regional blend, consisting of 7 different vineyard parcels.

An elegant fragrance of red-fruits, dusted spice and lifted white pepper. The palate brims with dark berry fruits and delivers a silky textured mouth feel which finishes with long fine tannins.

Made in the Canberra region.

The cookbook Farm to Flame explores Italian peasant food - modernised and cooked over fire by celebrated Southern-Highlands chef Nicola Coccia. Readers will join him on a journey from Italy to Australia, taking inspiration from nature and cooking without rules.

As a child in Italy, Nicola Coccia was surrounded by food. In a family of farmers, cheese makers, fishermen, and cooks, good food was not just nourishment, it was a structure by which to live and a way to understand and respect the cycles of nature and the importance of family. An affinity with food became a career, taking Nicola into the kitchens of some of Europe’s top restaurants, where he spent ten years sharpening his skills as a fine dining chef. In 2010, Nicola moved to Australia and spent five years cooking at Sydney institutions Otto, Ormeggio, and Quay.

Festive Torrone Italian-style nougat with almonds, hazelnuts, pistachio and cranberries.

Made in Canberra.

Waft in the warm, spicy blend of rum, mulberry, ginger and cinnamon. With this candle, you’ve got instant access to Christmas Spirit.

Made in Canberra.

Grown up jam! Great with soft and strong cheeses or even paté. Ingredients: Cherries, sugar, red wine. (250g)

Made in Canberra.

Deliciously buttery Cranberry and White Chocolate flavoured traditional Christmas shortbread stars.

Cranberry & White Chocolate Pudding - still a little traditional but with a modern twist.