Gifts $100 to Under $250

A 2 inch sightglass extension kit that lifts your pot or reflux condenser with a quality copper extension, fitting neatly onto the boiler lid. As well as adding height, it lets you run the reflux gin basket in your pot condenser for larger gin batches. Practical, good looking, and a favourite on the gift shelf.

Cleaning and Maintenance 

For easy cleaning, this unit features a removable, dishwasher-safe drip tray and smooth surfaces that can be wiped down effortlessly. These features ensure a user-friendly experience while maintaining hygiene and efficiency in the kitchen

The gear we’d put together for anyone making their first red. Everything here is something we sell on its own and use ourselves, bundled so you’re not standing in the aisle wondering what you’ve forgotten.

A 20 L batch fills around 24 to 26 standard 750 ml bottles once the wine is racked off its sediment. That’s enough to learn the process without committing a whole garage to it.

Not included

• Grapes or juice
• Wine bottles. See our wine bottles.
• A bucket or vat, if you’re crushing whole grapes

How it works

1. Clean and sanitise the demijohn, airlock and syphon with a metabisulphite solution.
2. Fill and pitch. Add your juice or crushed grapes, plus nutrient and yeast following the directions on each pack. Take a hydrometer reading before fermentation starts.
3. Ferment with the airlock fitted. Keep the demijohn somewhere with a steady temperature.
4. Check it’s finished. When the hydrometer reading stops changing over a few days, fermentation is done.
5. Rack the wine off the sediment with the syphon, and let it clear. Don’t rush this. Wine bottled too early tastes thin.
6. Bottle and cork. Fill your bottles, drive the corks home with the hand corker, and give it time.

New to it? Read our step-by-step wine making guide, or pop into Laverton North or Epping and we’ll walk you through it.

Master the art of Italian skewer-making with this Cubo Complete kit.

The kit incluses a stainless steel Cubo Spiedini Maker, precision knife, and 100 wooden skewers, everything needed to make authentic spiedini, arrosticini, and spidducci at home.

Layer your meat, secure the food-grade nylon lid, insert pre-soaked skewers into evenly spaced holes, and use the included knife to slice through cleanly. Italian-crafted for durability and efficiency, this set transforms batch skewer-making from tedious to effortless, delivering restaurant-quality results in your own kitchen.

The gear we’d put together for anyone making their first white. Everything here is something we sell on its own and use ourselves, bundled so you’re not standing in the aisle wondering what you’ve forgotten.

A 20 L batch fills around 24 to 26 standard 750 ml bottles once the wine is racked off its sediment. That’s enough to learn the process without committing a whole garage to it.

Not included

• Grapes or juice
• Wine bottles. See our wine bottles.
• A crusher and press, if you’re starting from whole grapes.

How it works

1. Clean and sanitise the demijohn, airlock and syphon with a metabisulphite solution.
2. Fill and pitch. For white wine, the grapes are crushed and pressed first, so only the juice goes into the demijohn. Add the nutrient and yeast following the directions on each pack. Take a hydrometer reading before fermentation starts.
3. Ferment with the airlock fitted. Keep the demijohn somewhere cool with a steady temperature.
4. Check it’s finished. When the hydrometer reading stops changing over a few days, fermentation is done.
5. Rack the wine off the sediment with the syphon, and let it clear. Don’t rush this. Wine bottled too early tastes thin.
6. Bottle and cork. Fill your bottles, drive the corks home with the hand corker, and give it time.

New to it? Read our step-by-step wine making guide, or pop into Laverton North or Epping and we’ll walk you through it.