Food Pairings, Recipes & Cocktails
Topaque is one of the great unsung partners for cheese. Its cold tea, honey and candied citrus character cuts through richness, complements sweetness and stands up to bold flavours in a way that makes almost every cheese on the board taste better. Here is how to build the perfect Topaque cheese board.
Sticky date pudding is already one of Australia’s great desserts. Replace the cream in the butterscotch sauce with Rutherglen Topaque and it becomes something you will make for the rest of your life. Rich, warming and deeply satisfying, this is the recipe worth bookmarking right now.
An affogato is already one of the great simple pleasures: a shot of espresso poured over vanilla ice cream. Add a measure of Rutherglen Muscat and it becomes something extraordinary. Two minutes, three ingredients, no skill required.
Replace the sweet vermouth in a classic Negroni with a measure of Rutherglen Classic Muscat and something remarkable happens. Bittersweet, complex and deeply good, the Muscat Negroni is one of the best variations on the world’s greatest aperitivo.
Rutherglen Muscat is the secret weapon in this Christmas pudding recipe. It brings a raisin and spice depth that brandy alone can’t replicate, keeps the pudding moist through the long steam and improves significantly over the weeks and months you feed it. Make it now. Thank us in December.
Inspired by the version served at Grace Bar and Eatery in Rutherglen, the Muscat Gin Sour is bright, aromatic and deeply satisfying. Gin, Rutherglen Muscat and fresh lemon juice, shaken until cold and served in a chilled coupe. Here is how to make it at home.
