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

Kendall Beer & Wine Pty Ltd

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Kendall, NSW
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.

31/07/2026

……..Friday Night Foodie Fun…

Nope , didnt happen this week .
Danny was unable to manage on his own last night due to ,
the content creator , the shopper , the videographer and photographer , the cleaner upper of all mess had rotor cuff surgery and stupidly thought she could do most of the above , but alas …no.
Anyone of you that have had this particular surgery my deepest sympathies , it is tough .

We will be back on board soon 😭

A big thanks to Jess , Jodie , Sam and Nurse Danny for keeping the flag flying at work while I am away.
Please note Saturdays ..my work shift…we will close at 6pm instead of 7pm for a few weeks.

Regards Brigitte. 🍺 🥂🍷

24/07/2026

Friday Foody Fun ….not tonight folks !!!!

No oven was turned on and no kitchen was messed up and no shopping to be done. We took a different path and talked about what we are good at
…..tasting our newest products before offering them to you….

Chef…..I can’t be bothered cooking tonight and chef Boris the vodka king…..will fill you in on the details.

Enjoy your chilly Friday night in Kendall. 🥶🥶🥶

17/07/2026

FRIDAY FOODY FUN….with chef charc

A chilly , wet , Friday night in Kendall.
After a busy , challenging work week we looked at each other with anticipation….not sure which one of us would come up with this week’s blog.
Did chef feel like cooking - nope
Any amazing new ideas - nope
Did we even feel like eating - nope

A Charcuterie Board it is , so simple , so tasty , plonked in the middle of the table to be shared amid laughter , drinks and talking late into the night but with a french and Scottish twist ofcourse.

NOTE …Taliskers Malt whisky from the Isle of Skye. An absolutely beautiful Island off the west coast of Scotland. The distillery visit is not for the feint hearted ha ha.

10/07/2026

Friday Night Foodie Fun …….with chef Kewpub

Not happening at our place tonight, we have a much loved but inconsiderate nephew who turned 21 today …Friday of all days of the week !!!!!
The celebrations for inconsiderate nephew were held at our local. The Royal Hotel Kew (AKA Kew Pub)
I cleared this with Scott ..Bossman..earlier in the week KNOWING chef Kew would want to get involved on some level.
Scott agreed to let chef help out on a busy Friday night shift.

So he packed his hat and I UNPACKED his Ugg boots and off he went ,very excited. I too was very excited, as the thought of a clean kitchen was almost to much to comprehend.
Chef showed his dexterity immediately in all the different roles. Firstly at the dining room till serving the gorgeous manager Charlotte with her dinner order. Then into the kitchen to meet his people…chef talk….and acquaint himself with the equipment. He then quickly moved to the bar where the lovely Emma showed him how to pour a beer, back he raced to the dining room to deliver plates of food to the birthday table….wheww he was busy !!
Our table had such a good night. Such a great family atmosphere throughout the hotel. Food was on point….chef loved his Tunisian braised chicken on a bed of cous cous. the rest of us enjoyed beef and Guinness pies, burgers, chicken shnitty’s, chippies for the kids and many drinks. Can’t wait to do it all again soon x

NOTE…..Chef is eagerly awaiting his work shirt and contract he believes he would be a great asset to the hotel. 🤣

NOTE…. A big thankyou to Scott and the team for a very enjoyable evening and letting us bring our “Friday Night Foody Fun” to your place 😍

03/07/2026

Hi Chef Wayan Danny

Tonight we are off on a 6 hour flight across Australia to Bali ( I wish ) our fav flop and drop destination. The land of smiling faces, amazing produce, small family run warungs, Hatted restaurants, and accomodation choices that make your head spin. The wine is really bad though .
Years ago I was gifted a Balinese cookbook written by Janet DeNeefe. Long story short….young Melbourne teenager back packed to Bali, met Ketut, went back 6 months later and married him, had 4 children, opened restaurants, cafes, cooking schools….whew she was busy.

So out comes the Bali book and Chef Wayan has decided to make her Balinese chicken curry, which includes making the curry paste from scratch and behold…no trip to Woolies was necessary thanks to Matt “ The Tree Fella “ I have a Bay Leaf tree, Kaffir Lime Tree, Lemongrass, Chilli, all happily growing within picking distance of the kitchen. His stock of edible trees and shrubs are far superior to anything from Bunnings. Matt is located in Kendall…..go have a look. Matt also kindly supplied the banana leaves for plating.
Anyway…
Curry paste made, chicken and other ingredients prepped and chef is ready to create magic tonight.
He also made a local Balinese dessert of poached mango in a coconut lime milk stuffed into crepes.
HOLY MOLY !!!!!
Chef Wayan has created my favourite Friday Foody menu yet…..give me more crepes 🤣

NOTE….Drinks tonight were again Wild Turkey…stressful cooking settler apparantly. and Heineken beer which cleansed the palate beautifully.
NOTE…. Customer came into the shop this week and is convinced I do the cooking not Danny. I promise you I do not participate in Friday Foody Fun cooking at all. I do vigorously yell from the sidelines but apart from that I sit and drink my week away 🤣 oh and shop and clean up his mess.
NOTE….The pics at the end are when Danny goes to our friend…you guessed it , his name is Wayan…villiage. Everyone participates in shopping,chopping,cooking and eating this includes a Bintang beer or 10.

26/06/2026

FRIDAY FOODY FUN …… with chef Stoutcoop……

A chilly wet winters night in Kendall so Beef and Stout floaters it is. A delicious bowl of slow cooked beef n stout which when prodded with a fork falls apart. creamy mash on the side and a pastry floater on top. they were so big they looked more like a flying saucer about to head off into space.

Let me take you to the beginning of this weeks story. Chef happily headed off to T-Bones Butcher in Laurieton to purchase the meat for tonight , I yelled out to grab some of my fav sausages , Chicken spinach and pine nut and the plain chicken.
Back he came with tonight’s beef, Dog Meat, Rudi’s Black pudding, and the promise of Pate delivered later in the week.
In the bag were 4 of each sausage yes you read correctly 4…who buys only 4 sausages ? .I was disappointed as he just shrugged his shoulders not knowing what the problem was.
Jordan and Ash if you are reading this the standing order for my snags are 1kg. of each please and thank you.

Chef stout filled the slow cooker with ingredients and it chugged along all day doing its thing, gotta love a slow cooker in winter.

I drifted home from work, drifted being the operative word, I was beat after a very busy afternoon but was welcomed by the enticing aromas as I walked up the stairs.
Heston Blumenthal you are a magician !!!! this recipe feeds 6 so plenty of leftovers to make some proper pies which will be popped into the freezer.
Chef Stout relaxed with yep…a stout while I enjoyed a glass of Leogate Red wine.
a perfect finish to a perfect day x

Note…..The random sausage photo shows the girls lined up and cooked ready to eat. Smothered in tomato sauce on fresh buttered bread, or casing taken off and rolled in puff pastry to create a sausage roll or glammed up with potato, veg and lashings of gravy.…possibilities are endless.

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 !!

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.😎

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.

Address

14 Comboyne Street
Kendall, NSW
2439

Opening Hours

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

Telephone

+61265594496

Website

http://www.kendallbeerandwine.com.au/

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