It's Autumn (bliss) on the Bellarine. - Baie Wines

Can you feel it? The cooler mornings, the crisp evenings?

This gorgeous piece of wine country is heading into cooler, shorter days and long, “wine by the fire” kind of nights. To us, that signals an excuse to get a little more indulgent in our cooking (and eating). Weekends spent savouring the rich flavours of autumn with friends and family equal the beginning of some well deserved down time from grape harvest and farming.

We are lucky enough to have a gorgeous friend who is a professional chef and this month, she’s contributing a recipe to our blog which is inspired by her love of all things Italian. Sioban lives part time in Italy and owns a business in Tuscany. Mad About Tuscany takes people off the tourist path and gives them the chance to experience the real people, food and culture of Tuscany…not to mention the amazing wine of the region!


She also runs a cooking school in Cortona, so really knows her stuff. This month, she’s been kind enough to provide a recipe sure to have you feeling pretty damn proud of the results.

Involtini di Carne

Serves 4 (makes 10 -12 involtini)

I love this dish because even though it’s easy…it impresses our guests and tricks them into thinking we can cook really well. These are a great dish for dinner parties as they can be prepared in advance….always handy! These involtini can be also made using chicken breast or pork fillet. 


600gm of beef fillet                                                                     1 stick of rosemary

12 thin slices of ham                                                                   12 sage leaves

180 gm stracchino cheese, sliced thinly into 12 slices              80 ml olive oil

2 cloves of garlic, crushed                                                          ¾ cup bread crumbs

Sea salt and white pepper                                                          ¾ cup white wine




Slice your beef fillet into 12 slices about 1cm thick, cover each piece with a piece of glad wrap and then, using a meat cleaver tenderise the meat and make it very thin, only about 3mm thick. When you think you’ve tenderised it enough, give it another whack or two. Repeat for all pieces of fillet.

Finely chop your herbs and combine with your garlic. Season each piece of fillet with a little salt and pepper and then sprinkle a little of the chopped herbs and garlic on the fillet – this needs to be shared out among your 10 or 12 pieces of fillet.

Place a slice of your ham on top and then your cheese.  Roll the pieces of meat into a mini roll, tucking in the sides if needed and repeat this process for all pieces of meat.

Roll your involtini in the bread crumbs and set aside. Heat a heavy based pan with your oil and once it is warm, place your involtini into the pan and lightly brown on all sides. Then deglaze the pan with wine and leave to simmer for a minute.  Place a lid on the fry pan and turn off the heat and allow to rest for 2 minutes and then serve.

Naturally these involonti would be perfect if served with the BAIE wine of your choice (ours would be the beautifully balanced 2015 BAIE Rose’).



Things are coming along nicely with our 2016 harvest. We were into vintage very early this year due to the warm weather last winter promoting early bud burst, which made for great ripening and aromatics.We have a great feeling about this year’s vintage! We have   moved beyond the initial fermentation with the Pinot Gris,   Sauvignon Blanc and Rose’ and have racked it (racking is siphoning your wine off the yeast, known as lees, into a clean container using gravity so as not to disrupt the wine too much). Everything is going smoothly and we are really (REALLY) happy with the process so far.


Don’t forget: Our annual Winter Shiraz weekend (ONE OF ONLY TWO WEEKENDS WE OPEN OUR DOORS TO ALL OF YOU FABULOUS PEOPLE) is coming up, so make a date with us for July 2 & 3 – details of food and music to be released in the next few weeks.

We’re celebrating Baie Wine’s 10th birthday this year! Double digits means something worth celebrating…keep an eye on our Facebook and Instagram pages for more news on that.

If you’d like to learn more about our  friend Sioban’s Mad About Tuscany, head over to her website…where there are even more recipes to devour!

Cheers, Nadine and Simon.