From the Hill, with a little help from our kitchen
If you know us, you know we don’t play by the rules — especially when it comes to wine pairing.
That’s why we created Pair This With That — a series where we throw tradition out the window and pair wine with real moments instead. The kind you actually want to be in.
This Easter, we’re heading outdoors. Think campfires, slow-cooked meals, and a glass in hand — with a few ideas from our Head Chef Evan to bring it all together. Evan brings years of experience from Melbourne and Ireland, a deep respect for seasonality, and a style that’s all about sharing great food.
Slow-Cooked Lamb Shoulder & Hilltop Syrah
There’s something about a lamb shoulder cooking low and slow over the fire that just feels right on a long weekend — simple ingredients, a heavy pot, and time to let it all come together.
Evan’s take? Keep it simple and don’t be shy with a splash of Syrah in the pot. Our Hilltop Syrah is made for this kind of dish — rich, layered, and full of spice.
As the lamb softens and the flavours deepen, those savoury, peppery notes come to life, picking up on the herbs and gentle smokiness from the fire. It’s hearty, warming, and made for moments like this.
Try It Yourself
Campfire Lamb Shoulder with Smoky Eggplant & Herbs
Serves: 4–6
Cook time: 3–4 hours (low and slow over coals)
Ingredients
For the lamb
• 1 whole lamb shoulder (bone-in)
• 4 cloves garlic, sliced
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chilli flakes (optional)
• Zest of 1 lemon
• Salt & black pepper
For the eggplant
• 2 whole eggplants
• 2 tbsp tahini
• Juice of ½ lemon
• 1 small garlic clove, crushed
• Olive oil
• Salt
To finish
• Fresh parsley or mint
• Flatbreads or crusty bread
Method
1. Prep the lamb - Rub the lamb shoulder with olive oil, garlic, spices, lemon zest, salt and pepper. Let it sit for at least 30 minutes (or overnight if prepared in advance).
2. Build your fire - Aim for steady, glowing coals rather than open flame.
3. Cook low and slow - Wrap the lamb tightly in foil. Place it into the coals and cook for 3–4 hours, turning occasionally. The lamb is ready when it pulls apart easily.
4. Char the eggplant -Place whole eggplants directly onto the coals or grill. Turn until soft and fully collapsed. Remove the skin, then mash the flesh with tahini, lemon juice, garlic, olive oil and salt.
5. Assemble - Pull the lamb apart, finish with herbs, and serve with the eggplant and bread.
Pairing:This dish is designed to pair with Hilltop Syrah. The wine’s pepper, spice and savoury structure balance the richness of the lamb and complement the smokiness from the coals.
Roasted Marshmallow × Mulled Wine
Dessert doesn’t need to be complicated. Sometimes it’s as simple as a toasted marshmallow and something warm in your glass.
This is where things get a little nostalgic — caramelised sugar, a hint of smoke, and a gently spiced wine to match.
Warming the wine softens everything out, bringing forward those fruit-driven notes while letting the spice shine. It’s comforting, a little indulgent, and perfect for winding down by the fire.
Try It Yourself
If you’re settling in by the fire this Easter, this one’s worth making. A simple, shareable recipe from Robyn, designed to bring everyone together.
Ingredients
-
750ml Helen’s Hill Hilltop Syrah
-
1 orange (zest + juice)
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1 lemon (zest + sliced)
-
6 whole cloves
-
4 cinnamon sticks
-
4 star anise
-
¼ cup honey or brown sugar (adjust to taste)
-
¼ cup brandy
-
¼ cup triple sec
-
Extra orange slices, to serve
Method
1. Prepare the fruit- Zest the orange and lemon. Juice the orange and slice the lemon into rounds.
2. Combine everything - Pour the Hilltop Syrah into a saucepan or slow cooker. Add the orange zest and juice, lemon zest and slices, spices, honey (or brown sugar), brandy, and triple sec.
3. Heat gently - Warm over low heat for 20–30 minutes. (If using a slow cooker: set to low and heat for 1–2 hours.) Avoid boiling — this helps preserve the wine’s aromatics and structure.
4. Taste and adjust - Stir and taste. Add more honey or sugar if you prefer a richer, sweeter style.
5. Strain and serve - Strain into heatproof glasses or mugs and garnish with a fresh orange slice.
However you’re spending the long weekend, keep it simple — good wine, good food, and something worth sharing. Because at the end of the day, wine isn’t just about what’s in the glass — it’s about the moment around it.
