My Chef Tony Shiraz Reduction Sauce is loosely based upon an old Italian classic called Vino Cotto (wine boiled). I simply cook down a 2008 Heathcote Shiraz with a carefully selected mix of spices for six hours, thereby intensifying the flavours and evaporating off the alcohol. The end result is a sticky ruby coloured sauce containing the essence of the 2008 Shiraz berry.

Ingredients
Heathcote Shiraz, Raw Sugar, Star Anise, Pimento, Chilli, Arrowroot