It has been a hot one so far down under on the estate while we are all sitting in front of our log fires….. swap that cup of HOT tea with a glass of sparking wine with a dash of our guava vinegar. A must try….

You can still find Chris at our stall every saturday at st Georges market to get all those products top up after the christmas period. We may even have a few sneaking specials for the month of January.

We have a recipe here that will delight any meat-eater….



1kg Lamb ribs
100ml Pukara Estate Blackcurrant Balsamic Vinegar
½ cup brown sugar, firmly packed
2 tsp cayenne pepper
1 tsp dried oregano
¼ cup Worcester sauce
2 tsp mustard powder
1 tsp Pukara Estate Chilli Smoked Salt Flakes

Mix all ingredients, except the ribs together in a bowl until combined. Using a fork pierce the meat all over. Add to marinade and massage together.

Cover and refrigerate for 4-6 hours or overnight. Remove marinated ribs from the bowl with a little extra marinade, covering exterior of the meat and wrap tightly in foil.  Barbecue on medium heat for 45-60 minutes. Unwrap the ribs and check if cooked through but still juicy. If so, remove from foil, turn the heat up and cook over flames for 5 minutes, just to charcoal.

Allow the ribs to rest for 10 minutes, slice them up and serve immediately.