Thursday 30 July 2015

Tahbilk Announced as James Halliday Wine Companion '2016 Winery of the Year'

Tahbilk, established in 1860 and Victoria's oldest family owned winery, was last night announced as the 2016 Winery of the Year at the James Halliday Wine Companion Awards ceremony in Melbourne.

Held at the iconic Melbourne Museum in the presence of the sporting greats John Eales and Mark Scaife, Former Premier of Victoria Jeff Kennett, his wife Felicity, and guests from a broad cross section of Australia's wine industry, James Halliday presented the award to Alister Purbrick, fourth generation CEO and winemaker of Tahbilk. Alister attended the awards with his artist wife, Rosa.

The awards are traditionally held the night before the launch of the James Halliday Australian Wine Companion, Australia's foremost wine 'bible'. First awarded in 2007, the award is the ultimate recognition of a life in wine.

Following presentation of the award, Alister said, “When my great-grandfather Reginald Purbrick purchased the Tahbilk property in 1925, he would not have been able to dream of receiving an accolade that means so much to our family and the broader industry as a whole. To be able to continue his original vision for Tahbilk, and accept such an esteemed award from our own living wine legend, James Halliday, is a great honour. I feel incredibly proud of all that the Purbrick family has achieved at Tahbilk over the generations and this award recognises our unswerving commitment to traditional winemaking whilst using innovative and sustainable viticultural practices. This is definitely one for the team at Tahbilk and I thank everyone who has made a contribution over our 155 years of existence.”

Head to for more information about the Purbrick family, Tahbilk's rich history, their range of wines, restored wetlands, location in the Nagambie Lakes region and sustainability project, 'carboNZero'.

Australia’s cask wine drinkers - who are they?


Don’t knock the box

While the proportion of Australian adults drinking wine has been in decline for some years, there’s no denying our nation’s illustrious wine-making tradition. One example that springs to mind is that icon of alcoholic ingenuity, the wine cask — a uniquely Aussie invention which celebrated its fiftieth anniversary earlier this year. But do people still drink wine from casks, or is ‘goon’ going-going-gone?

Source: Roy Morgan Single Source (Australia), April 2014 – March 2015 (n=8,341).
Angove’s managing director John Angove, son of the inventor
of the wine cask Tom Angove, with an original cask.
Source: News Limited

The latest findings from Roy Morgan Research indicate that 45% of Aussie adults (or just over 8.1 million people) drink some kind of wine — still, sparkling and/or fortified — in an average four weeks, down from 50% in 2007. Of these, 16% (almost 1.3 million people) consume cask wine, a substantial decline from the 30% (2.3 million) who drank it back in 2007.

Considering that a South Australian invented the wine cask, it seems fitting that wine drinkers from SA are more likely than those from other states to enjoy their vino from a box: 18% drink cask wine in an average four weeks, just ahead of Queensland (a smidgen under 18%), Tasmania (17%) and Western Australia (17%).

Whereas the ratio between male and female drinkers is quite even for bottled wine, a noticeably higher proportion of men (18%) drink cask wine than women (14%).

Cask vs bottled wine 

Brown Brothers’ moscato cask is dressed up as a designer handbag. Source: News Corp Australia
 So what distinguishes a cask-wine drinker from the vast bottled-wine quaffing majority?

For starters, cask wine is especially popular among older Australians. People aged 65+ are almost 60% more likely to go for goon than the average wine drinker. At the opposite end of the age spectrum, 18-24 year-olds are also more likely to drink it (in striking contrast to 25-34 year-olds, among whom cask-wine drinking is well below average).

Of course, the affordability of cask wine would boost its appeal to both groups: while many in the younger group are still studying or in the early stages of their careers (with salaries to match), the 65+ bracket includes many retirees living on pensions.

In fact, affordability appears to be one of cask wine’s biggest selling points. For example, 26% of wine-drinkers from the cash-strapped FG socio-economic quintile and 24% of those from the budget-bound E quintile opt for cask wine, compared with just 8% of people from the most affluent AB quintile.

Andrew Price, General Manager – Consumer Products, Roy Morgan Research, says:
“Since South Australian winemaker Thomas Angove invented cask wine packaging in 1965, the ‘plastic bladder in a cardboard box’ has become a worldwide phenomenon. However, it seems cask wine’s glory days could be over, as there has been a substantial decline in the number of Aussies drinking it over the last few years.
“Whether this downward trend is simply a symptom of the more widespread decrease in wine-drinking in Australia, or the result of competition from a myriad of cheap bottled wines now available, is hard to know.
“What is certain, however, is that winemakers who produce a cask range need to have a detailed knowledge of the demographics, attitudes and habits of their target market so they can tailor their communications accordingly and expand their customer base as a result.”

Wednesday 29 July 2015

TarraWarra Estate Digs Deep for the OzHarvest Event in August

Tarrawarra Estate will be donating all matching wines for the OzHarvest annual fundraising dinner on Sunday 2nd August. Hosted at Neil Perry's restaurant Rockpool in Sydney, the six-course tasting menu with matching wines, will see 100% of the proceeds from the $400 per person event donated to OzHarvest, Australia's leading food rescue organisation, allowing them to deliver an additional 88,000 meals to those who need them most.

Combining forces with Diego Munoz, the Head Chef of Astrid y Gaston in Lima Peru, Rockpool's Head Chef, Phil Wood and owner Neil Perry, will create stunning and mouth-watering dishes using the most frequently rescued produce by OzHarvest, such as potatoes, lettuce and apples. Add premium matching wines from the Yarra Valley's Tarrawarra Estate and guests are in for a real treat.

With all proceeds going to charity, Tarrawarra estate couldn't wait to raise their hand and donate the wine for the much anticipated event. Clare Halloran, Tarrawarra Estate's long standing wine maker stated, “when an opportunity arose to give back to the community, we jumped at the chance. And showcasing our wines with some of the world's most esteemed chefs, well, that was just a bonus!”

OzHarvest is the first perishable food rescue organisation in Australia collecting quality excess food from commercial outlets and delivering it, direct and free of charge, to 600 charities providing much needed assistance to vulnerable men, women and children nationally. In addition to matching wines, Tarrawarra Estate will also be donating an exclusive item for auction at the event.

Tickets to the six-course tasting menu with matching wines are $400 per person. Bookings are essential. For more information and bookings contact Rockpool, 11 Bridge Street, Sydney on (02) 9252 1888.

Tuesday 28 July 2015

Strong recent vintages bring great promise for 20th NSW Wine Awards

Since its inception in 1996, the NSW Wine Awards has been highlighting the very best of our local wines and assisting NSW winemakers critique, perfect and promote their wines. This year, talented winemakers from all over the state will enter their new wines into the 2015 NSW Wine Awards, to be judged alongside wines of a similar style, regardless of the size of the producer. This allows large and small wineries to compete against each other, and gives everyone a shot at a gold or silver medal, or one of the eighteen trophies on offer.

To celebrate the wine show's 20th consecutive year and reflect the public's growing interest in the Awards, two new trophies will be presented this year, the 'Best Dry Red Wine of Show' and the 'Best Dry White Wine of Show'. These two wines will join the winners of the 'Best Sparkling Wine' and 'Best Sweet Wine' trophies, to find out who will claim the ultimate title of '2015 NSW Wine of the Year'.

Last year saw a record number of wines entered, with the Hunter Valley, Canberra District, Orange, Tumbarumba, Riverina and the Hilltops wine regions all taking home trophies. Many trophy and medal winners have enjoyed valuable sales opportunities in the marketplace due to their achievements in the Awards and have also benefited from increased brand awareness both with the public and with the hospitality industries. This makes the NSW Wine Awards one of the more successful wine shows at opening the doors to genuine commercial opportunities.

Entries are already streaming in for this year and local winemakers who don't want to miss out need to have their details submitted by Friday 14th August via

The team of expert judges, led by PJ Charteris as the 2015 Chair of Judges, are excited at the prospect of seeing a wide diversity of wines this year, including early 2015 releases and the eagerly anticipated 2014 reds, heralded by many of the State's 14 wine regions as some of the most interesting wines in many years.

So who will taste success this year?

DATE FOR THE DIARY: be amongst the first to hear the results, meet the winning winemakers and taste the best wines in NSW.                  

Friday October 30 ~            2015 NSW Wine Awards Presentation Lunch
Pier One Sydney Harbour
11 Hickson Rd, Sydney NSW 2000

Monday 27 July 2015

One to Note: 2014 Fifth Leg Chardonnay

A SUMMER time's white from
Western Australia to
savour year-round
ONE TO NOTE: A 2014 Chardonnay from Fifth Leg in Western Australia's Margaret River is one of those whites that many consider is best enjoyed when served nicely chilled during Summer time's heat, but in reality is one to savour all year round.

With a lovely crisp palate of crunchy apples that lead to tasty stone-fruit flavours, it has a marvellous lime juice finish and really does reward with being served well chilled. And while a great drop to simply enjoy on its own anytime, it makes an excellent companion with fried whitebait.

The quirky-named Fifth Leg, by the way, got its name from the discovery of a fossilised skeleton of a Tasmanian Devil in a cave in Margaret River a near-half century ago – and with a fifth leg laying nearby.

for week beginning 27 July 2015

Logan 2013 Shiraz - NSW Central Ranges

DON'T look beyond matching this
one with a hearty Winter's beef pie.

David Ellis

IF you're fond of a good Shiraz, grab a bottle of the 2013 Logan from Orange in the NSW Central Ranges – 2013 was a great year for Shiraz out there, and this one from Peter Logan is a particular stand-out.

Medium-bodied and full of cool climate red berry flavours and spice, it's a great example of what can come out of high altitude regions such as Orange, and particularly so in the hands of makers like Peter who is a more than dab hand with the variety.

"It's exactly what I want from our Shiraz," Peter says, adding that at the same time the variety all but makes itself in the vineyard. "It requires minimal intervention in the winery, and is fairly consistent year in and year out," he says. "The optimal result is a wine like this one that's a straight-up delivery of the succulent red fruits and spice of cold climate, high country Shiraz."

And interestingly while it bursts with that juicy, cool climate red fruits and spice, it has a lovely soft mouth-filling texture, and at $28 makes for a great companion at this time of year with a hearty beef pie.

for week beginning 27 July 2015

Friday 17 July 2015

One to Note: 2014 McGuigan Bin Series 9000 Semillon

A GRILLED seafood platter would be an ideal match with
this well-priced $13 drop from the Master of Semillon.
ONE TO NOTE:  WE'VE long sung the praises of Neil McGuigan as the Master of Semillon in the Hunter Valley, a region itself renowned as amongst the world's finest for production of this easy-drinking varietal.

And while he's done it again with his 2014 McGuigan Bin Series 9000 Semillon, it wasn't all plain-sailing: dry and cool conditions began the growing season, followed by an extreme heatwave as harvest started, and then regular rain. Despite it all, Neil came through with a great Semillon suitable for drinking now or for longer cellaring

If you can't wait, pull the cork at just $13 and enjoy with a grilled seafood platter.

for week beginning 20 July 2015


Katnook Prodigy Shiraz 2010

IT'S $100 a bottle and recommended
best for drinking in 2055 – whether you
can wait 40 years is up to you.


David Ellis

ITS $100 a bottle now, best recommended drinking time is 40 years away in 2055 – yet already it's garnered enough local and international awards and accolades to fill all of this column, leaving us no space to talk about the wine itself.

We're writing of the Katnook Prodigy Shiraz 2010 from a vintage lauded as one of the finest on record in Coonawarra, and with the wine made from small selections of vines renowned for consistently producing fruit of outstanding depth of flavour, exceptional colour and firm tannin structures.

Senior Viticulturist, Chris Brodie used hand-pruning, bunch-thinning and shoot-removal techniques to get the very best fruit off these already low-yielding vines, with Winemaker, Wayne Stehbens then employing small-batch vinification in open fermenters, basket-pressing, and maturation in French and American oak barriques for just over two years.

All this resulted in a wine of intense raspberry and plum aromas, marvellous pure-fruit flavours, and with underlying licorice spice and finely-grained tannins. There's no way we could hold off for 40 years, and reckon any time will be right to enjoy this one simply on its own with close family or good friends – in front of a winter's fire now, or maybe in the sun on the balcony come Spring.

 for week beginning 20 July 2015

Wednesday 15 July 2015

The Dressmaker Literary Event at Fowles Wine

Set to Be a Stylish Affair

On Sunday 23 August Fowles Wine will host a literary lunch featuring the author and producer of best selling Australian novel and upcoming film The Dressmaker.

Due to be released as a major motion picture on 22 October staring Kate Winslet, Judy Davis, Liam Hemsworth and Hugo Weaving, The Dressmaker is a bittersweet comedy about love, hate and haute couture in country Australia.

Set in the 1950s, The Dressmaker tells the story of Tilly Dunnage (a Paris based fashion designer) who has returned to her small home town in rural Australia to right some wrongs from the past. When Tilly comes home, she not only reconciles with her ailing mother but, with her sewing machine and haute couture style, she transforms the women of the town in such a way that she gets revenge on those who persecuted her. She also falls unexpectedly in love which leads to her greatest loss and most destructive deed...

The Fowles Wine literary event will feature author of the book Rosalie Ham and film producer Sue Maslin and see them discuss the inspiration, characters, cast, costumes and locations that brought The Dressmaker to life on the page and screen. Avenel local Merrill Boyd will compère the event before guests are invited to take part in a question and answer session and book signing.

Having worked up an appetite, guests will be treated to a lunch featuring the favourite meals of the main characters in The Dressmaker - the Dunnages and McSwineys - using the finest produce from the Goulburn River Valley region.

Fowles Wine Customer Services Manager Ian Firth said: "It's not every day that you get access to a bestselling author or get to hear the behind the scenes stories about some of Hollywood's biggest stars so we're pretty excited!

The Dressmaker is a wonderful Australian story that was filmed entirely in Victoria so we feel very proud to be representing the State on the tourism and hospitality front. We reckon our award winning food and wine and newly refurbished rustic event space 'The Wine Shed' will provide the perfect stage for what's set to be a blockbuster event"


More information:

Leichhardt Long Lunch Food and Wine Festival - August 2015

Sydney's Inner West Launching Inaugural Food and Wine Long Lunch Series on 22 August 2015

Good food and wine and a special location in the Leichhardt Town Hall and adjoining outdoor area. What more could a great food and wine festival need. But there is more - long communal tables, stalls with great food and wine choices - and artisan merchandise. All this topped off by entertainers and cooking demonstrations by 'chefs with taste'!

Local artisans and businesses in the Leichhardt, Annandale, Balmain, Rozelle, Lilyfield and Birchgrove area will showcase their local produce that marks the Inner West as a premier Sydney food destination.

In 2015, the inaugural event on 22 August will be the lead-up to a 'long-long' lunch at the Norton Street Italian Festa on 25 October. Now in its 29th year, Festa is Australia's largest street festival regularly attended by over 130,000 visitors.

From 2016 there will be three annual Leichhardt Long Lunch Food and Wine Festivals. Each year the Series will close as a highlight of the popular Norton Street Italian Festa.

The new Series is an initiative of the Leichhardt and Annandale Business Chamber, sponsored by Leichhardt Council and organised by Impact Exhibitions and Events – the team behind Festa.


Monday 13 July 2015

2013 Block 4 Eden Valley Shiraz

SHARE this now with grilled beef ribs, duck or game dishes,
or enjoy even more- so up to 20 years down the track

David Ellis

EDEN HALL did the right thing with their 2013 Block 4 Eden Valley Shiraz that they released only late last year, giving the wine nearly two years in French oak and more than another year in bottle before that release.

That cellaring's made it a very rewarding drop with a subtle nose of spice, white pepper and chocolate, and out of the glass fills the mouth with nicely fleshy red and black fruit flavours, lovely balance and velvety tannins.

One to enjoy now with grilled beef ribs, duck or game dishes, it is well worth the $40rrp. And it would also make for a good investment at that price, too, to put one, two or even more away in the cellar for special-occasion enjoyment anything up to 20 years down the track…

for week beginning 13 July 2015

Mr Mick Clare Valley Vermentino

David Ellis

A REWARDING pre-dinner tipple, also a great match with
pork loin chops with a    quince paste and oven-baked.
WINEMAKER at Mr Mick Wines in the Clare Valley, Tim Adams and his wife Pam Goldsack (the company's General Manager) were on the money when several visits to Sardinia had them thinking that a popular variety there, Vermentino would do well in their warm Clare Valley climate.

And so quickly was their first-production Vermentino snapped-up a year ago, it encouraged them to "really get behind the variety and increase the make" in coming years… so that now they've just released a 2015 that really hits the spot.

Modelled in classic Italian style – Vermentino's a mainstay in Liguria in the country's north-west and Sardinia in its south, as well as in near-neighbouring (French) Corsica – the fruit for this true-blue Aussie Mr Mick Vermentino was sourced from a single vineyard in the south of the Clare Valley, and which has given the wine wonderful apple and nashi pear flavours

Excellent as a pre-dinner tipple on its own, at $17 a bottle from fine wine retailers you'll find it a beaut match as well with pork loin chops with a quince paste, and oven-baked.

for week beginning 13 July 2015

Tuesday 7 July 2015

2015 Sofitel Wine Days - Art of Wine Study

Sofitel proudly unveils the all-new 2015 edition of Sofitel Wine Days during which the brand’s hotels celebrate French wine and art-de-vivre, offering guests a wide array of extraordinary wine experiences. Sofitel’s program is in a class of its own this year, and will be held from September 21-October 31, 2015 during the traditional wine harvest period in France. From a partnership with 2004 Worldwide Best Sommelier Enrico Bernardo, to an exclusive global study about the art of wine, to luxurious in-hotel events at Sofitel worldwide addresses, Sofitel Wine Days 2015 is a happening that is not to be missed!


Exclusively for Sofitel Wine Days, Sofitel has commissioned a study with the French Institute of Public Opinion (IFOP) about the art of wine. The study takes place in two parts: Wine Perception in 2015, and a Wine Consumption in 2016. With a study sample from seven countries (Australia, Brazil, China, France, India, Russia, and the United States), the study’s compelling findings uncover how we think about and consume wine today.


An exclusive partnership with 2004 Worldwide Best Sommelier Enrico Bernardo adds a brand new, expert touch to Sofitel Wine Days 2015. Bernardo will act as the ambassador and spokesperson. Bernardo has also contributed an editorial to the brand’s Sofitel Wine Days booklet, which includes infographics outlining the most compelling findings from the 2015 wine study. The booklet will be available for guests to read in Sofitel hotels around the world, and they will also be able to benefit from the series of helpful tips and comments that Bernardo has contributed for wine lovers. He is also working closely with Sofitel staff from around the world to make each hotel’s Sofitel Wine Days events illuminating and memorable!

“Sofitel is honored to share the exciting new Sofitel Wine Days program with the world, and to work with such a prestigious figure as Enrico Bernardo,” said Fabrice Blondeau, Vice President, Global Food & Beverage for Luxury & Upscale Brands at Accor Hotels. “Wine plays a defining role in French culture and savoir-faire – concepts that are at the very heart of Sofitel’s art-de-vivre. We look forward to bringing the elegance and excitement of this tradition to life in 2015!”

“When I first started in this business 20 years ago, many countries did not have the habit of drinking wine. Today it is thrilling to see how wine is so appreciated by people around the world,” said Enrico Bernardo. The Sofitel Wine Days study found that wine is the leading alcoholic drink (apart from beer) consumed worldwide. 76% of all interviewees consume wine (including 89% of Chinese respondents). “These findings confirm that wine holds a real place not only in countries that we traditionally associate with it such as France or Italy, or in ‘new world’ wine regions such as Australia or the US, but also among cultures that have more recently discovered the pleasures of wine, such as China and India,” continued Bernardo.

An Enrico Bernardo tip for Sofitel Wine Days: discover fine wines outside of France, such as Malbec from Argentina, Chenin Blanc from South Africa, Riesling from Germany, Tokay from Hungary, or Sauvignon Blanc and Pinot Noir from New Zealand.

· “As the wide world of wine expands, France has maintained a leadership position and remains a powerful reference in our minds – and on our palates – for fine, quality wine. In the years to come I believe that France will keep this position and continue to provide ever-higher quality wines that consumers will enjoy around the world, thanks to events such as Sofitel Wine Days,” continued Bernardo. Indeed, the Sofitel Wine Days study found that France is the first country that comes to mind when someone mentions fine wines. Furthermore, it found that French wine is synonymous with taste 53% of French people think that ‘gastronomy’ is the word most associated with French wine.

An Enrico Bernardo tip for Sofitel Wine Days: enjoy a fine wine with cheese. For example, Brillat-Savarin with Champagne, Brie de Meaux with Beaujolais, Comté with Côte de Provence rosé, or even Camembert with cider.

Sofitel Wine Days will be animated on Sofitel Facebook page and other social media platforms #SofitelWineDays.

Wuliangye, China's most popular premium spirit now in Australia

Media Release

China’s number one-selling premium liquor, ‘Wuliangye’ is now officially available in Australia after it was launched at a spectacular event at Sydney’s The Star on Friday July 3, 2015.

More than 250 guests, including government officials from both China and Australia, media and celebrities enjoyed traditional Chinese entertainment with a modern twist, whilst dining on a delicious three-course menu* designed by the The Star’s Executive Chef, Uday Huju.

Upon arrival guests were treated to an array of specially created Wuliangye cocktails* designed by genius mixologist, Alex Dickson.

Guests then entered the main ballroom where the night progressed with the help of MC and Australian food royalty, Lyndey Milan. Guests continued to be surprised and delighted throughout the evening with a spectacular lion dance, opera singers, tango and beat dancers and beautifully choreographed aerial acts. In the end it was clear guests were far from ready to leave.

Wuliangye is now available at all major Australian bottle shops and a 500ml bottle is currently on sale in Dan Murphy’s for $199.95.

About Wuliangye 

In China, no special occasion or celebration would be complete without Wuliangye in its unmistakeable and elegantly crafted bottle. From private banquets and weddings to national events, Wuliangye is Chinese elite’s number one choice for honouring the moment and the most perfectly balanced of all China’s white spirits.

Wuliangye is so valuable and popular that its makers use anti-counterfeiting technology on packaging much the same as is done with paper currency to ensure that every bottle is an original.

Harmony and balance are paramount in Chinese culture and Wuliangye is hailed as the perfect balance between “heaven, earth and man” and “the perfect blend of efforts between man and nature”.

As the most popular white spirit in the Asian powerhouse nation it is revered as having magical qualities, bringing good health and happiness to those who drink it. Its ingredients and production methods are also of the highest quality, having been refined over many

Centuries, resulting in a unique mellow flavour. The premium liquor is a blend of five organic ingredients - broomcorn, glutinous rice, rice, wheat and corn.

Wuliangye is unique in aroma and taste. Sweet cotton candy offset with a savoury flavour are the initial notes, along with a hint of glutinous rice, tropical fruits and aniseed. Combined, this gives Wuliangye a dry finish which critics say denotes a “lasting aroma, mellow and luscious taste, harmonious and just-right flavours - a transcendent experience.”

Arguably, the most key ingredient in Wuliangye is the purest water sourced from Sichuan province where the mighty Yangtze River meets the cold, crisp Jinsha and Minjiang Rivers. These waters fall from China’s highest, uninhabited mountains and are as pure as water can be. Furthermore, the nearby city of Yibin, where Wuliangye originated more than 1000 years ago and is still made, has the ideal subtropical climate for distillation - with year-round average temperatures of 18 degrees Celsius and 85 per cent humidity.

As you would expect from such a nationally renowned beverage, Wuliangye is steeped in history. Created during the Song Dynasty (960-1279) from Yibin’s local spring, the liquor’s special qualities quickly made it a staple among society’s upper echelons. Poet Huang Tingjian even praised the drink in his writings. During the Ming Dynasty (1368-1644), manufacturers started using the clean mountain waters to make their unique spirit, and the tradition has continued since.

Wuliangye receives a constant stream of local and international accolades and in China it has received the coveted “National Famous Liquor” award several times over, while internationally it has received 39 gold prizes and counting. Wuliangye is the only liquor to have been awarded a golden prize at the Panama-Pacific International Expo in 1915 and again at the 13th Panama Expo in 1995.

*Wuliangye Cocktails developed by Alex Dickson:

Cocktail 1 – Beijing Blush

Beijing Blush

  • 30ml WLY
  • 45ml Pineapple Juice
  • 45ml Lychee Juice (Canned)
  • 2 dashes of Angostura Bitters


Add all ingredients into shaker, add ice, and shake. Double strain into martini glass.
Serve with 3 lychees on a toothpick.

Cocktail 2 – Panda’s Paw

Panda’s Paw

  • 30ml WLY
  • 30ml Amaretto
  • 30ml Lemon Juice
  • 20ml Maple Syrup
  • 2 dashes of Absinth
  • Garnish
  • Sprig of mint
  • Soda Water Float

Add all ingredients in shaker, except soda water. Shake vigorously. Double Strain into Rocks Glass, add ice, top with soda and add sprig of mint, lime garnish.

Cocktail 3 – 5 Grain Goddess

Grain Goddess
  • 30ml WLY
  • 45ml Crème de Cacao
  • 30ml Lemon Juice
  • 2 dashes of chocolate bitters
  • 10ml Sugar Syrup
  • Egg white
  • Garnish
  • Lemon wedge
  • Dark Chocolate Wafer Sticks

Add all ingredients into shaker except for garnish. Shake and then add in into shaker and shake again. Add garnish, chocolate wafer and lemon wedge. If no wafer, sexy it up with dark chocolate shavings.

*Menu from The Star’s Head Chef Chetan Aghor

Entrée – Slow Braised Chinese Pork Belly with Abalone and Pickled Radish; or

Five Spice Duck Breast, Daikon Fondant, Scallop Wonton and Star Anise Glaze.

Main – Grass Fed Beef Fillet, Wok Tossed Wild Mushrooms, Soy Truffle Sauce, Lotus Root; or Steamed Grouper with Carrot Ginger Puree, Surf Clams, Aged Han Glaze and Dried Scallops.

Dessert – Mango Pudding with Earl Grey Ice Cream, and Cinnamon Carmelita Beignets.

Event images:

Visit the Wuliangye website for more information -


Monday 6 July 2015

Lindeman’s Bin 95 Sauvignon Blanc - Forester’s 2012 Shiraz

IDEAL with most seafood, grilled
pork or baked chicken, and just $10.

David Ellis

IF you're thinking of a good Sauvignon Blanc one night with seafood or maybe grilled chicken or pork, and you enjoy a glass or three most nights but don't want to pay in the upper 'teens dollar-wise, we've a rewarding drop today that will cost you just $10.

It's a 2014 Lindeman's Bin 95 Sauvignon Blanc, and despite the price, when poured into the glass you'll find it has lovely aromas of passionfruit, grapefruit, gooseberry and guava, and all of which follow through in lively fashion in the mouth.

Made from fruit from Lindeman's extensive holdings across South Eastern Australia, this is one of a range of easy-priced wines the company makes for those who enjoy their nightly one glass, two glasses or maybe more.

Ideal with most seafood – we matched it just recently with crab cakes – it's also a great partner with grilled pork chops or baked chicken. Beaut bang-for-your-buck value at $10.

MATCH this Margaret River Shiraz with
veal scaloppini or an Aussie BBQ
ONE TO NOTE: FORESTER Estate in WA's Margaret River has a more-than-rewarding 2012 Shiraz that's interesting in that it includes a nine percent Alicante Bouschet component – a quite rare variety grown by possibly no more than a half-dozen or so vignerons in all of Australia.

Created in the mid to late 1800s in southern France by crossing Petit Bouschet with Grenache, it's helped give Forester's 2012 Shiraz both some lovely flavours and an attractive buy-me-now, drink-me-now style. You'll find on the palate it's got pepper notes blending in nicely with characteristic Shiraz plum, together with milk chocolate, aniseed and toasty oak.

All these combine to make for a drop the Forester Estate winemaking team tell us they'd match with veal scaloppini with sage, or a traditional Aussie BBQ. Certainly well worth the $24 price tag with these suggestions.

for week beginning 06 July 2015