News

  • Flame Hill keeping the Sunshine Coast in the top 10

    Flame Hill keeping the Sunshine Coast in the top 10

    Top 10 vineyards and distilleries in southeast Queensland A beer paddle at Newstead Brewing Company, Doggett St. Source: News Limited http://www.news.com.au/lifestyle/food/top-10-vineyards-and-distilleries-…
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  • Montville Verdelho Verjus

    Montville Verdelho Verjus

    (Verjus is a culinary additive made from unfermented grape juice) Hand picked from the Verdelho Vines on the Northern front of the FlameHill Restaurant Deck and gently basket pressed in the FlameHill Winery prior to bottling The grapes were picked just post veraison ( colouring) for freshness, a zippy natural acidity while capturing the aromatic […]
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  • BY THE GLASS

    BY THE GLASS

    The domestic wine industry and in particular the winery cellar door must surely be the epitome of hospitality. The cellar door – the facility where industry trained staff encourage you, the patron to taste before you purchase is an integral part of almost every winery Just thirty minutes from the Sunshine Coast world class beach’s, […]
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  • Sinclair Cottage

    Sinclair Cottage

    SINCLAIR COTTAGE – THE STORY A short while ago the ten acres of elevated street frontage on the Southern boundary of the Flame Hill aggregation was offered to our owner Tony Thompson by the Sinclair family. To use the Sinclair’s terminology “ We saw in Flame Hill a genuine authenticity and vision that would appreciate […]
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  • THE FHB

    THE FHB

    As part of the Autumn Terrace Menu Flame Hill has launched THE FHB (Flame Hill Burger)   This is the real deal paddock to plate – bullock to barbeque experience.   “The Gourmet Beef Burger always sells out at the STOMP each year and we wanted to offer a hot food option on the Terrace […]
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  • Chef Adam Lugg featured in Salt Magazine

    Chef Adam Lugg featured in Salt Magazine

    Flame Hill’s Chef Adam Lugg has been featured in the Spring issue of Salt Magazine showcasing one of his culinary delights. Visit the link below to read the article and see Adam’s recipe for the delicious Assette of Venison. http://issuu.com/saltmagazineaustralia/docs/issuu_salt_spring14_reduced2…
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