Moo About It 2019
Our New All Day Menu
We realised that what we do best is brunch! It’s our specialty, it’s what we’re good at and it’s why people come to Winey. Who says you can’t have brunch morning, noon and night? Why is there this idea we can only have eggs for brekkie or steak for dinner? Our new menu is available all day! So now, no matter what you feel like, you can get it at any time! Sound pretty good? We think so!
Our Photo Menu…
We now have a photo menu! What does this mean? It means you can see a photo of every dish before your order. No more trying to visualise a dish, wondering what to order or risking food envy. Deciding what to order has never been easier! Thanks to Mr Yum we now have a ‘beautiful, mobile menu with photos of every dish, ingredient definitions and language translations.
We LOVE our cow…..and we may have gone a little crazy with her…
She’s now on everything! Our keep cups, water bottles, beanies, caps, bags, beer glasses, T’s, hoodies you name it! How did this happen? We came up with a simple black and white theme that incorporated our cow. No name, no writing, just our cow. Customers LOVE it so we decided to share it with them and everyone else! Now we have all kinds of merchandise on the shelves and soon to be online!
We Turned 5!
In May this year, we had something very exciting happen! The Winey Cow turned 5!
In celebrating our birthday, we realised how much we love birthdays! I mean who doesn’t, right? In our five years of being open, we’ve had countless people celebrating their birthdays and special occasions with us.
In order for this to happen more, we created the Birthday Club. All you have to do is fill out your details and you get a FREE Meal for dinner, on us, during the month of your birthday!
The moment you’ve all been waiting for…
Not long after we first opened, the Brunch Stack was one of our specials. It was so popular, we just HAD to put it on the menu. Today it is still our most popular dish and now we’re giving you our recipe for it.
First, the recipe behind our delicious Rostis! Keep an eye out for our next newsletter for the rest of the Brunch Stack secrets.
To Make 16 Rostis:
1.25kg of Potatoes
60g Buffalo Parmesan
40g of Grated Parmesan
Small bunch of Thyme
Salt & Pepper
2 Eggs
Method:
- Mix buffalo ricotta, grated parmesan, chopped thyme, eggs, salt & pepper in a bowl.
- Peel potatoes and shred them.
- Squeeze potatoes to drain starch and add them to the bowl.
- Preheat the oven to 175°C.
- In a shallow baking tray, add greased baking paper and spray with non-stick cooking oil.
- Place the rosti mix onto the baking paper and spread evenly.
- Place another sheet of baking paper on top of the rosti mix and pat it down so that the mix is even and flat to ensure it all will cook evenly.
- Place the tray in the oven and bake for 2 hours.
9. Take out the oven and cut into slices.
