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Welcome to
The Cellar Door
The Cellar Door was set up as a haven for gourmet food lovers, wine connoisseurs and enthusiasts alike to come together and explore the finest epicurean fare at the most affordable price. Priding ourselves as a company that provides premium products at ten cents of a dollar, we strive to continue bringing the finest parts of the world to your doorstep.
Wines & Bubbly
Red
The red wine production process involves extraction of both flavour and colour components from the grape skin. Red wines are mainly made from dark-coloured grape varieties. Cabernet Sauvignon, Merlot and Pinot Noir are popular red wine varietals that are widely well-received across the world.
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Fermentation of non-coloured grape pulp (typically yellow or green) produces white wine. Some of the well-known white wine varieties are Sauvignon Blanc, Chardonnay and Riesling.
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Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. Moscato and Port wines are hot favourites and a crowd pleaser when it comes to sweet wines.
Fortified wines can be made in either a sweet or a dry style. The middle-ground of medium-sweet or medium-dry is covered in almost literally all of the fortified wine categories (note: they do vary from one producer to the next); for now, we temporarily categorise our fortified wines under sweet but if any of our fortified wines lean towards the dry style, we’d be sure to place a footnote!
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Sparkling wines can be made in the traditional method, which is also known as “the Champagne method”, but these wines cannot be deemed nor termed as Champagne because they are not produced in the Champagne region of France. Luckily for The Cellar Door, we carry both champagnes and sparkling wines to please our customers!
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Rib
The rib includes some of the finest cuts of the cow — the prime rib, short rib, ribeye steak and ribeye roasts, and is known for its juiciness, tenderness, superb marbling, and flavour. The rib cut refers to ribs 6 through 12 on the cow and are best cooked over dry heat for long periods of time.
Shop nowSIRLOIN
If you ask for a sirloin in a restaurant you will get striploin. The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is tender and succulent, it can be further cut into steaks. The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin.
CHUCK
The chuck contains a significant amount of connective tissue, which can be a little tough, but very flavourful. This cut yields great value cuts such as chuck roast, flat iron steak and chuck arm roast. .
Shop nowShort Loin
The short loin is cut from the back of the cow just past the loin that is usually cut into steaks. This cut yields popular steaks including porterhouse, strip steak and T-bone (containing partial meat from the tenderloin).
Shop nowTenderloin
The tenderloin, which is the most tender, can be removed as a separate sub primal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
Shop nowRump
The rump is a lean, moderately tough cut of meat with very little fat (less marbling), that produces different, popular cuts of beef, including rump roast or steak, top round steak when cooked moist and rare.
Shop nowBrisket
Brisket is a favourite of BBQ’ers everywhere and is primarily used for barbecue, corned beef or pastrami. It is known for two main cuts: brisket flat cut and brisket point cut.
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The short plate, located on the front belly of the cow below the ribs, contains a lot of cartilage and is moderately fatty and tough. It includes the short ribs, hangar steak and the skirt steak. Ideal for braising due to its toughness.
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The flank is usually cut into flat flank steaks, commonly used in Asian cuisine or London broil and inside skirt stirk used, also used for fajitas. Best cooked with moist methods like braising.
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The shank (or foreshank) is used primarily for soups and stew; it is a less popular but cheap cut due to its tough and sinewy texture.
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Artisanal Cheese
These are cheese that are produced by hand using the traditional craftsmanship of skilled cheesemakers. As such, these cheeses are often more complex in taste and variety.
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Penicillium roqueforti is a type of mould that produces the characteristic blue veins in blue cheeses. While the smell of these cheeses is caused by both the mould and the types of bacteria encouraged to grow on the cheese.
Shop nowSoft Cheese
Soft cheese can be made from cow, goat, or sheep’s milk and come from all over the globe. Categorised by a tangy creaminess that one can’t possibly find in other types of cheeses, soft cheese and their creamy texture that are often smeared on crackers and well-loved at cocktail parties usually don’t get enough credit for its deliciousness!
Shop nowSemi-Hard Cheese
Semi-hard cheeses hold the perfect balance of moisture and aridity. They provide a firm, slightly springy texture with a delicate blend of savoury and tangy flavours.
Shop nowGourmet
We source around the world for premium brands that are worthy to be served to you and your valued guests. Take a look at some of our options available! From olives to antipasto – we are sure that you will definitely find something suitable for every occasion you have in mind.
The Cellar
Door’s How To
Here at The Cellar Door, we love to share information with our beloved customers. This is because our products are truly premium and knowledgeable customers do not scare us! We sell quality products so that our customers can lead the quality life that they want. The Cellar Door does not just sell products, we sell a lifestyle.
Check this column out as we publish new articles every month for your reading pleasure!