Kendall Beer & Wine Pty Ltd

Kendall Beer & Wine Pty Ltd Kendall Bottle Shop is a locally owned , independent Bottle Shop in the beautiful village of Kendall. Open seven days a week.

We sell Beer Wine , all your top shelf spirits and the latest in ready to drink formats.

Good Lord this week has flown by, one minute we were cooking in India and here we are in Hong Kong enjoying this weeks c...
19/06/2026

Good Lord this week has flown by, one minute we were cooking in India and here we are in Hong Kong enjoying this weeks creation.
This weeks menu was not discussed as it usually is so i had little idea except we are still freezer hopping and no heading to Woolies…Yay !!!
Chef Wan Hung Lo is making crispy Mongolian Beef and fried rice.
He will speak to you in Mandarin Chinese, we all know he loves getting into character. I have no idea what he is saying I am just the camera person.
Nothing on tonight’s menu is authentic it is very westernized, thank goodness. We have witnessed the real deal on visits to Hong Kong. last time being when the Wallabies smashed the All Blacks in a game of Rugby, that was sweet.
Wandering down laneways and back street markets is an eye opener, huge vats over open flames of animal bits bubbling away, interesting but no thanks.
One of these hole in the walls we had lunch. I thought I was having a soup with meatballs but alas they were bull’s balls, I quickly spat them across the table. Chefy boy was amused as he slurped on his snake soup, tasty apparently..
Dinner as always was delicious even though prep time blew out to 2 hours instead of 40 minutes. Chef had to keep coming back to sit down as preparing the tiny morsels of beef drove him into the arms of ….Wild Turkey….

12/06/2026

Another Foody Friday dawns as I am having my first tea of the day and catching up on social media. I see a pattern emerging...its all about EOFY sales...apparantly everything is on sale , holidays, computers, furniture, even doggie treats !!!
This gets me thinking about our little household and my relentless food budgeting. We are all in the same boat, trying to save a dollar here and there. So a couple of weeks ago I started freezer diving, we have 2 so I am spoilt for choice.
I keep a tight reign on grocery and especially meat items and if on special buy and chuck into either freezer. I am doing well and have cleared space but have a lot of chicken thigh skin on and on the bone. A fav of ours as it is so full of flavour.
Anyway...how to use these tonight for foodie Friday ?..........Lets visit India and create Chicken Biryani....a favourite of ours and as I own every spice ever invented and an abundance of thighs problem solved 😉
Let me introduce ...Chef Mahatmacoat...read that slowly 😆

This ticks all the boxes. It is mildly spiced, using humble ingredients which creates an amazing meal. Chef added Indian condiments, freshly made pappadams and a bottle of Barking Frog 🐸 Grenache.
This rates as one of my favourite Foody nights, the spices being cooked are wafting through the house, the calm in the kitchen is a little unusual but I am not complaining. 2 Rottweilers snoring at my feet and the fire blazing.

All this whilst I plotted my next freezer dive to present next week.

BIG shout out to Kendall's little legend Max Bott and the Kew pub who are hosting a meat raffle to raise much needed funds to send Maxi to the state swim championships. Happening now !!

How time passes. It was a year ago today, 11th June 2025 I did a home delivery of fine Australian wine, to a London resi...
11/06/2026

How time passes. It was a year ago today, 11th June 2025 I did a home delivery of fine Australian wine, to a London residence. Usually I just send some, but this was a reunion with guys I served with, HM King Charles III one of them. We had a fantastic reunion and it was awesome catching up with the guys. "The Boss" wrote a thank you letter for the wine, as he hosted the reunion at Buckingham Palace. So, if you get a call round to a friends house, take some nice wine.😎

CHEF FISHYFRIDAYWhat’s for dinner I yelled as walking out the door on my way to work.By 7.00pm the weather will be decid...
05/06/2026

CHEF FISHYFRIDAY

What’s for dinner I yelled as walking out the door on my way to work.
By 7.00pm the weather will be decidedly chilly and I was imagining a big fat bowl of winter goodness Upon my arrival home.
What I heard was Fish fingers 2 ways …..one kiddy version one adult version.
I never did see the attraction to perfectly oblong bits of pretend fish rolled in a yellow crumb, some loved them and were a staple but not me I avoided them.
I couldn‘t see how chef was going to fancy shmancy fish fingers to be good enough to present to the public let alone me !!!
But Fancy Shmancy ….he did
He must have gone shopping in disguise as no one called me to tell me he was seafood shopping or to his beloved supermarket spending my food budget.
Chef fishy Friday presented the kid version as he had it in Scotland and the grown up version. It was served with chips and tomato sauce . The adult version was hand made ( thanks Nagi ) using Orange Roughy, a deep sea perch, covered in the most delicious crumb, baked not fried.
With my fav fondant potatoes, carrot purée, cucumber ribbon salad, seaweed salad and burnt lemon…so good it brings out a sweetness a lemon shouldn’t have.

I forgave him immediately for everything he had ever done wrong because this dish was insanely good.

The last pic has nothing to do with food but a gentle reminder when your bowel screen kit arrives in the mail…..just do it for your own sake and the sake of your family.
It has taken me a longggg time to convince Danny to “ just do it “
And whatever threat i used worked finally. Happy days and fingers crossed for a good result.

03/06/2026

THANK YOU KENDALL

We were inundated with messages and helpful leads. Danny was able to find them and restitution made. They were not local. The End.

—— Barking Frog versus Paddington Lane Dry Rose——A very delicate, cut glass, beautifully shaped bottle of dry rose is sh...
31/05/2026

—— Barking Frog versus Paddington Lane Dry Rose——

A very delicate, cut glass, beautifully shaped bottle of dry rose is sharing display space with some dark, moody, rich and punchy bottles of Barking Frog Shiraz and Grenache.

Paddington — loves coming for lunch, she is everything a rose should be and fits into any lunch menu. She shows off on your table and sparkles in the sun and loves being admired for her beauty.
Barking Frog — loves coming for dinner. whether you choose the Grenache which is a soft red, gentle on tannins or my favourite the Shiraz which is loud, punchy and a beautiful nearly black pour. The frog will clash with your carefully set table because he is unapologetically bright green and doesn’t match anything but he is a 2022 vintage and definitely a talking point.

Both these beauties are on special and waiting for you to admire them on our display , NOW.

FRESH PASTA BY Chef Luigitalian.Let’s make Pasta !!!!What a great idea !!!!!Have never made it before from scratch !!!!...
29/05/2026

FRESH PASTA BY Chef Luigitalian.

Let’s make Pasta !!!!
What a great idea !!!!!
Have never made it before from scratch !!!!
Perfect night for it !!!!

I quietly awaited the next question with a measure of dread.

WHERE IS THE PASTA MACHINE ????

Hmmm would that be the one that had been sitting in the cupboard for 10 years, unloved, untouched, unwanted ? When I confessed to donating it to the opshop a few years ago…Queens, bohemian Rhapsody came to mind, you know the one, “ Thunderbolt and lightening…very very frightening…meee…his boom bah ( my own made up words )as chef danced around the kitchen complaining about my kind donation.

George the Rottie had been pleasantly knocked out earlier by the 2 lovelies from Camvet Kylie and Yukie. George is terrified of the vets so they come home and attend to him. He does look a bit like Hannibal Lector when his muzzle and vest go on. His yearly everything had needed doing all of which is better under sedation. My job was to keep prodding George into wakefulness while dealing with a maniac in the kitchen.
Once the drama queen in the kitchen got a grip he printed up a quick pasta from scratch recipe using a rolling pin and knife To make. So with Utube and I explaining the art of kneading the dough we finally got it resting in the fridge for 30 min.
Chef then happily made his delish mushroom and chicken pasta sauce which bubbled away happily whilst waiting fro the pasta.
Pasta was rolled and cut into tagatelle strips and then cooked and added to the sauce.
Dinner was delicious.
Chef learnt new skills.
George finally woke up.

Note..I want a new pasta machine does anyone have any recommendations ?

Note…I have a new iPad Air 13 and it is driving me crazy. Does anyone know where I can have a few lessons please.

FRIDAY FOODIE FUN. With chef HungaryiasTonight we are off to the beautiful landlocked country of Hungary, positioned in ...
22/05/2026

FRIDAY FOODIE FUN. With chef Hungaryias

Tonight we are off to the beautiful landlocked country of Hungary, positioned in central Europe.
Chef is making my mum’s recipe of Hungarian gulash and knodels…sort of a dumpling but made on bread.

I decided to delve into my past for inspo and thoughts took me back to growing up on a farm in western Sydney…yes once upon a time this was lush farmland but now has a shopping centre and sprawling suburban homes.
We had a childhood full of fun and laughs, pushbikes were our mode of transport, my sister was deeply disappointed the year she got a scooter for Christmas, we disappeared for hours exploring with the neighbouring kids, swimming in the dam on old wooden doors avoiding leeches and eels. Our only instructions were to be home by dark.

My family was very on trend, we just didn’t know it at the time. We grew all our veges and fruit, had many chickens for eggs and Sunday roasts. We had scary ducks that chased us everywhere, an Australian terrier called trixie that spent her days killing snakes. A galah that couldn’t fly that one sister ran over backing out her car and the other sister didn’t speak to her for years after that incident. A house cow that provided milk, cream and butter and always a pig that provided paddock to plate food.

So chef’s job was to listen to my nostalgic ramblings and faithfully follow mums hand written recipe. He was hesitant as there wasn’t much in the way of clear instructions…a slurp of this a flat teaspoon of that….salt and pepper….how much ?
What ever he did it ended up being amazing and was thoroughly enjoyed with a glass of our new SHIRAZ called barking frog…who comes up with these names ?

NOTE….a big thank you to Sam Howard. She spotted Danny in Woolies and made sure he was following the shopping list as she pulled out her phone to call me 🤣

Friday Night and a Scottish BIG Breakfast…..hmm By Chef McNaughtie.We decided on thi...
15/05/2026

Friday Night and a Scottish BIG Breakfast…..hmm
By Chef McNaughtie.

We decided on this Friday night to enjoy a slap in the face, everything in the fridge, Big Breakfast that you have to crawl away from because you have eaten far more that any human should.
Last time I checked there were 7 days in a week so pinpointing one of these should be easy to enjoy the above, but Alas it eludes us most of the time.
In between - kids ( not mine ,my daughters ) school drop offs.
In between - throwing 2 Rottweilers ( teenagers dressed in fur) into the Ute for their 1.5km bush walk each morning.
In between - the early morning dash to Woolies to beat the crowds only to run into half of Kendall with the same idea. So ofcourse catch up chats are in order.
In between - Our once a week shop deliveries of 250 or so cartons of alcohol which need our immediate attention.
You get my drift. Breakfast is usually a mankey slice of toast or cereal if any milk is left.
So this week Chef McNaughtie decided to do a full on, big fat, fill ya guts Scottish breakfast for dinner because none of the above jobs happen at night time….good thinking !!!
Off he went to T Bones butchers at laurieton to grab some sausages and black pudding….Ell Bott take note it is delish.…whilst there chef grabbed our Rudy’s order of the best prosciutto ever. Rudys is a Taree based small goods shop. Kransky,bacon,speck To name a few.
Hats off to chef he made the square ( or Lorne ) sausage and the tattie scones from scratch and did a fab job.
the finished dish was , Black Pudding, Tattie scones, Square sausage, normal Sausage, baked beans, egg, tomato.

Note….dress to impress, Ugg boots the dreaded Tooheys tshirt and a kilt ofcourse.
Note…Ell Bott the black pudding recommended .
Note…followers of this page from Scotland and Ireland how did Chef McNaughtie do ?

…. BENTO Wines. Our newest range of winter wines.From our partners at “Fourth Wave Wines” we have your new favourite..W...
12/05/2026

…. BENTO Wines. Our newest range of winter wines.

From our partners at “Fourth Wave Wines” we have your new favourite..
We have tried and loved the punchy, bold Shiraz. Perfection to the last drop, my personal favourite.
We have tried the Pinot Noir which is the perfect introduction to new drinkers of red wine. It is soft and gentle full of fruity flavours.
These intro prices are here for a short time only so come on in and grab a bottle 😎

Address

14 Comboyne Street
Kendall, NSW
2439

Opening Hours

Monday 10am - 7pm
Tuesday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 7pm
Friday 10am - 7pm
Saturday 10am - 7pm
Sunday 10am - 6pm

Telephone

+61265594496

Website

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