Food & Wine to be enjoyed by all at Noosa 

 Tetsuya Wakuda showing his skills on the main stage

This past weekend saw the Noosa Food and Wine festival celebrate an amazing ten years of wowing crowds with chef demonstrations and culinary revelations. AGFG’s Resident Chef Shawn Sheather and Ling Qian enjoyed catching up with the local and international talent in the VIP area. 

Noosa definitely delivered over the weekend with many chefs from the S. Pellegrino World’s 100 Best Restaurant Awards 2013 representing their culinary crafts. André Chiang (Restaurant ANDRE) and Peter Gilmore (Quay) are just some of the star chefs that mingled with the crowd. 

(From left to right) Dish prepared by Ryan Squires, Ling Qian and Peter Gilmore, Dish prepared by Tetsuya Wakuda

 Our featured and award winning chefs were in attendance showcasing their innovative and creative talents. Ryan Squires (Esquire), Zigi Ozeri (Zigi’s Wine & Cheese Bar) and Shane Bailey (Berardo’s) to name a few were especially popular given their passion for food and dining pleasure.  

AGFG was proud to spend time with Tetsuya Wakuda (Tetsuya’s), Adriano Zumbo (Adriano Zumbo at the Star) and Masterchef’s very own Matt Preston. John Lethlean and Kerry Heaney discussed food, dining, blogging and the future of consumer perception on restaurants which was enjoyed by all in the Forum Tent. Glorious food, great company and wonderful beverages will keep all in attendance excited for next year.   

(From left to right) Zigi Ozeri and Adriano Zumbo, Dish prepared by Mark Jensen, Ling Qian and Matt Preston

Truffles Unearthed & Available Online 

By Kelly Korpesio

Earthy, mysterious, exotic (and a bit elite due to the expense), the Australian truffle has been uncovered by farmers and foodies alike, and adopted into many recipes.

We are not a truffle nation historically; however, consumers in Australia are adept at sniffing out trends and the latest is obtaining home grown truffles - the 'Holy Grail' of ingredients.  With wondrously wide incorporability plus an unparalleled and precious taste with utmost depth, truffles are sought out by trained hounds attracted to their efficacious odour and then farmed from the ground for our consumption. 

Truffle season in Australia runs from June until August, and for a limited time the AGFG Shop is selling truffles via pre-order so that you will be among the first to receive this year’s black truffles, from the first batch to hit the market. 

As a combined initiative with the Wine & Truffle Co., the AGFG has secured a limited supply of fresh black Manjimup truffles, available in small quantities from just $2.85 per gram.

Great chefs and inquisitive gourmands live for truffle season and the promise of this wild gem’s sexy earthen flavour, representative of the remote soils of its foundation.  Today Australian truffles grow in Tasmania, ACT, a little bit in Victoria, and primarily in the southwest of Western Australia, so we can rely on our own domestic dispersion rather than European imports.  

As the delicate and decadent black truffle becomes less elusive, we’ve come to realize that enjoying their flavoursome offerings can be quite easy.  

For those who are not sure where exactly to acquire a fresh batch of this potent crowd pleaser, AGFG has decided to simplify living the life of a truffle lover by selling small batches online that we will gladly send anywhere in Australia.

We’ve personally visited the honest, relaxed and unpretentious truffle farms of Manjimup WA and have sampled their products firsthand.  The distinguished Wine & Truffle Co. has a distinctive appeal so we’ve decided to offer you their products and sell black truffles from their farm for you to buy, conveniently located in the AGFG Shop you know and trust.  

Our friend Xavier Poupel of Terroir & Table fame is an award winning chef originally from France, and he insists that the taste of Wine & Truffle Co. black truffles is comparable to authentic centuries old French truffle strains.  

“I defy anyone to tell me what the difference is.  They are the same!”, declared Xavier Poupel.  

The Wine & Truffle Co., is the largest producer of superior perigord truffles in the southern hemisphere.  Their generously sized farm includes 13,000 hazel and oak trees as well as vineyards. Having produced wine since 1998, and truffles even longer, since 1997, they are one of the few truffieres in the world to host live truffle hunts for guests in the company of their well trained hounds.  

The closest town to their remote farm is the sleepy town of Manjimup, with architecture reminiscent of the 60’s and 70’s.  Entering under a large log archway, the smell of fireplaces and sight of welcoming faces is standard, though there’s been a recent decline in tourism so there are fewer visitors to greet. 

Fortunately the Truffle Kerfuffle (TK) emerged three years ago.  Stimulating the region’s truffle economy, TK is a one-day event held this year on Saturday, 2nd June 2013.  Set in the Southern Forests region of WA – 300 kilometres south of Perth – this truffle market draws in master chefs and gives everyone the chance to try tasty dishes.  

Incorporating truffles into our late autumn and wintertime meals is a delicious tradition that many Australians have now adopted due to its flavourful allure.  Tapping into the “black gold” rush of WA, the AGFG has seen how the truffle brings people together and witnessed the connection between food, land and culture. 

Help us support the Southwest Margaret River economy and pre-order black truffles from Western Australia today.

Known as the ‘Holy Grail’ of ingredients, truffles can be used in simple dishes such as scrambled eggs or in restaurant style meals such as macaroni with black truffle, foie gras, parmesan and veal jus. 

Order the perfect amount for home cooking or larger amounts for your restaurant kitchen.

As a combined initiative with The Wine & Truffle Co., the AGFG has secured a limited supply of fresh black Manjimup truffles, available in small quantities from just $2.86 per gram.  Click here to pre-order now.
 

This year Mother’s Day is in on March 12, 2013.  
 

By Kelly Korpesio

 

Motherhood & the Professional Kitchen – Karen Martini

Mother’s Cultural Influence – Poh Ling Yeow 

From the ‘French Kitchen’ – Manu Feildel

A Mother’s Day Gift

You'll find Mother's Day specials and events in the AGFG What's On guide.
 

By Kelly Korpesio

Do the Italians cook better or is it the way they serve food with such panache that makes it the go-to cuisine for the masses?  Be it for romance or good old fashioned family fun, the common consensus is "let's go out for Italian".

On Sunday, 2nd June 2013 we celebrate Italy’s National Day, the ‘Festa della Repubblica’ which commemorates the fall of Fascism and rise of a new Italian republic in 1946. Maybe you’re not a history buff, but surely you’re a bit of a foodie. Taking a cue from MasterChef, if you were a contestant and had to identify the pasta noodle by its proper Italian name, how would you fare? Now there’s trivia for you.

The colours of the Italian flag stand for hope, faith and charity; and the Italian people seem to be born with a food gene.  Whether you’ve travelled to Rome or Milan, Sicily or Sardinia, or anywhere in Italy for that matter –it’s the fourth most popular tourist destination in the world– you’ve had your fair share of their noodles… by which name?  

There’s no doubt that Italian food permeates every Australian kitchen in one form or another and that every food alley, even in the smallest outback towns, has an Italian restaurant.  We've compiled a few tips to help you celebrate that inherent love you have for Italian.

Italian Restaurant Options in Australia

Italian food is unparalleled in its popularity and if you need assistance in finding a restaurant near you, wherever you are in Australia, you can use the AGFG Restaurants guide refined by cuisine type to find Italian restaurants.

Italian Recipes for Home Cooking

If you’re not dining out and getting ready to cook up a storm for your own festa della repubblica, don’t sweat it if Nonna’s recipes aren’t handy.  Keep your eye out for Italian dish ideas and you’ll find them in abundance:  Lasagne, Spaghetti, Risotto, Gnocchi, Pizza, Polenta and Tiramisu.  

You can find Italian foods to try at home in our AGFG Recipes section.  Once you’ve picked your recipes and set out all the ingredients, turn on opera music (orginating in Italy) and perhaps partake in an espresso – also an Italian god sent invention.  

The Italians have gifted the world with delectable cheeses such as parmesan, gorgonzola, mozzarella, provolone, and ricotta, which Australian chef Tobie Puttock knows all about – he’s carved out his career specializing in Italian cuisine.  For a taste of his talent in the comforts of your kitchen, try his tomato and mozzarella salad.

You can also see Toby live on the Celebrity Stage at the Good Food & Wine Show this year and meet him at the book signing.
 

Other Italian Recipes to Try

• Chilli Tuna Pasta Bake
   
• Gnocchi with Asaparagas
   
• Sand Crab Lasagne
   
• Spaghetti Bolognese
   
• Braised Lamb Parme Polenta Tartlet
   

Finally, because ice cream emerged from Italy, too, here’s an Australian cherry pie ice cream recipe, a fruity version of everyone's favourite Italian dessert.

By Jane Thomson, The Fabulous Ladies' Wine Society  

Resilient, hard-working, mixes well with others, but also displays a lot of backbone, and has an uncanny ability to cut through the fat to ensure only the best elements shine through.

Mothers are great aren’t they? (I’m a mum myself.)  And while Cabernet Sauvignon might not be the obvious choice to share with mum this Mothers’ Day, there’s a lot about Cab Sav that makes it the ultimate wine to celebrate motherhood.  

First, it’s incredibly tolerant. Not only can it put up with almost anything that’s thrown at it, it can take adverse growing conditions and still somehow turn them into a thing of beauty.  These hardy grapes can be successfully grown in a wide range of conditions and soils.  From the Coonawarra to the Clare, from the Granite Belt to the Grampians, Cabernet Sauvignon can be found growing in just about every major Australian wine region. 

It’s also popular with just about everyone.  ‘Cab Sav’ (as we refined Aussies like to call it) is one of the most prevalent red grape varieties in Australia, coming second only to Shiraz in terms of production. This is partly due to its resilience in the field, but also due to it being a seriously tasty drop that offers luscious attractive dark berry, cherry, chocolate and vanilla flavours. 

But whatever you do, don’t be fooled into thinking it’s simple or meek. 

Cab Sav is a seriously powerful wine that packs a punch thanks to some gutsy tannins. While these do soften with age, they’re actually a fantastic asset when it comes to matching Cab Sav with food.  But more about that in a moment.  

In fact, it’s precisely this robust characteristic of Cab Sav that frequently sees it hanging out with its smoother and less edgy friends Merlot, Shiraz and Cabernet Franc.  It enjoys company and blends well with a wide range of other reds to add an earthiness of flavour and plenty of structure. 

The savoury-ness of Cabernet Sauvignon is what makes it distinctive and while it might sound odd, the additional umami-like flavours it offers of smoky tobacco, herbs and capsicum are actually very pleasant when balanced with the other fruit flavours in the wine. 

While the tannins it’s famous for can make it a tough wine to enjoy on its own, when matched with food, those tannins work in your favour, particularly with oily, rich foods. When the fats and oils coat your tongue the tannins fall away, allowing the best flavours to emerge – flavours that would otherwise get lost, suddenly come to the fore. 

It’s perfect with savoury, rich dishes like mushroom stroganoff or a marinated rib eye steak. 

But of course if you really want to butter-up your mum this Mothers’ Day, a nice bottle of Cab Sav and a roast chicken could do just the trick.  

After seven years waiting in the wings, the Roca brothers have claimed the coveted number one spot on The World's 50 Best Restaurants list, sponsored by S.Pellegrino & Acqua Panna.

El Celler believes in free-style cooking, with a commitment to the avant-garde, but remaining faithful to the memory of different generations of the family's ancestors, all dedicated to feeding people. Its philosophy is one of ‘emotional cuisine’, with different ingredients chosen to take diners back to childhood memories and a specific place in their past.

Australia in The World’s 50 Best Restaurant Awards

Attica wins Best Restaurant in Australasia and takes home the ‘Highest New Entry’ award, making its debut on the list at no. 21.

Melbourne’s Attica wins The Acqua Panna Best Restaurant in Australasia award and takes home the Highest New Entry award, sponsored by LesConcierges.com, making its debut on the list at no. 21.

Executive chef Ben Shewry has carved himself a reputation for respecting nature and the environment, and working carefully with ingredients to demonstrate their pure flavour and texture.

Believing a chef should express himself through his cooking, Shewry takes his own experiences and memories, often from childhood, and attempts to portray them through several dishes on Attica’s tasting menu. The result is a playful yet humble reminder of all that Mother Nature has to offer.

Peter Gilmore’s Quay ranks no. 48 on the list.

Peter Gilmore’s restaurant Quay, overlooking Sydney Harbour, ranks no. 48 and appears on the list for the fifth consecutive year. Gilmore prides himself on being one of the first chefs to refocus on the natural world and an organic aesthetic and describes his cuisine as ‘food inspired by nature’. Renowned for his signature dishes, such as the white nectarine snow egg and pig jowl with maltose crackling, Gilmore is a leader in culinary craftsmanship.

David Thompson climbs 18 places to no. 32 on the list with Nahm in Bangkok.

Australian-born chef David Thompson’s Nahm in Bangkok climbs 18 places to no. 32. Earlier this year at Asia’s 50 Best Restaurants in Singapore, Nahm placed no.3 on the list. David is renowned as a world authority on Thai food. He established himself with Darley Street Thai in Sydney, a restaurant that opened in 1991 and was voted 'Best Thai Restaurant' by the Sydney Morning Herald eight years in a row. It is a remarkable achievement for an Australian chef cooking a foreign cuisine to rank third in Asia’s 50 Best Restaurants 2013 and 32nd in the world.

Brett Graham at The Ledbury in London moves up one place to no. 13.

Brett Graham, born and bred in Australia, wins the no. 13 place for his Notting Hill, London restaurant, The Ledbury, which is up one place from last year. Brett began his cooking career in Newcastle, New South Wales in a simple fish restaurant before moving to Sydney, where he won the Josephine Pignolet Award, which granted him a trip to the UK. The Ledbury is renowned for exceptional service standards and his low-key but refined cooking style.

The Entire World's 50 Best Restaurants List 2013

1. El Celler de Can Roca, Girona, España

2. Noma Copenhague, Dinamarca

3. Osteria Francescana Modena, Italia

4. Mugaritz San Sebastián, España

5. Eleven Madison Park Nueva York, EE UU

6. D.O.M. São Paulo, Brasil

7. Dinner by Heston Blumenthal, Londres, Gran Bretaña

8. Arzak San Sebastián, España

9. Steirereck Viena, Austria

10. Vendôme Bergisch Gladbach, Alemania

11. Per Se Nueva York, EE UU

12. Frantzén/Lindeberg Estocolomo, Suecia

13. The Ledbury Londres, Gran Bretaña

14. Astrid y Gastón Lima, Perú

15. Alinea Chicago, EE UU

16. L'Arpège París, Francia

17. Pujol México DF, México

18. Le Chateaubriand París, Francia

19. Le Bernardin Nueva York, EE UU

20. Narisawa Tokio, Japón

21. Attica Melbourne, Australia

22. Nihonryori RyuGin Tokio, Japón

23. L'Astrance París, Francia

24. L'Atelier Saint-Germain de Joël Robuchon París, Francia

25. Hof Van Cleve Kruishoutem, Bélgica

26. Quique Dacosta Dénia, España

27. Le Calandre Rubano, Italia

28. Mirazur Menton, Francia

29. Daniel Nueva York, EE UU

30. Aqua Wolfsburg, Alemania

31. Biko México DF, México

32. Nahm Bangkok, Tailandia

33. The Fat Duck Bray, Gran Bretaña

34. Fäviken Järpen, Suecia

35. Oud Sluis Sluis, the Netherlands

36. Amber Hong Kong, China

37. Vila Joya Albufeira, Portugal

38. Restaurant Andre Singapur

39. 8 1/2 Otto E Mezzo Bombana Hong Kong, China

40. Combal.Zero Rivoli, Italia

41. Piazza Duomo Alba, Italia

42. Schloss Schauenstein Fürstenau, Suiza

43. Mr & Mrs Bund Shanghai, China

44. Asador Etxebarri Atxondo, España

45. Geranium Copenhagen, Dinamarca

46. Mani São Paulo, Brasil

47. The French Laundry Yountville, EE UU

48. Quay Sydney, Australia

49. Septime París, Francia

50. Central Lima, Perú

Australia in The World's 

50-100 Ranking

The World's Best panel of judges in each region is made up of food critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined check-list of criteria.

Australia's representation in the top 100 includes Momofuku Seiobo in Sydney at No. 89.

The World’s 50 Best Restaurants is organised by Restaurant magazine and the awards were presented in the company of the world’s most influential restaurateurs, finest chefs and international media at London’s Guildhall on 29th April. 

A Collection of Pete Evans' Passions

By Kelly Korpesio

Pete Evans has done it again and we vow not to let his popular TV series and cooking/travel adventures et al. overshadow the distinct fact that he just released yet another cookbook!

There’s nothing ordinary about ‘Cook with Love’, rather it verges on the extraordinary. Taking a cue from rock n’ roll marketing, Murdoch Books promises this one is a “greatest hits” cookbook that won’t sit in your home library with that distinct new book smell for long.

Akin to the white linen on the table of your favourite local bistro, you’ll try your damndest to keep ‘Cook with Love’ crisp and clean, but that’s never going to happen. These hand-picked recipes by Pete Evans span over 20 years and the collection includes wide-ranging styles and varying techniques.

This Q&A with Pete Evans nuts out some of the stories underlying his chosen ‘Cook with Love’ recipes and goes beyond activated almonds controversy into the true health and lifestyle force that hugely defines Pete’s uber-successful career in its current incarnation.

AGFG:  Foodies are starting to think about what gift to buy for Mother’s Day. Why is ‘Cook with Love’ a sure Mum-pleaser? 

PETE:  ‘Cook with Love’ is a very versatile cookbook and it has recipes that will please everyone in the family, from children to grandparents.  The recipes are predominantly simple, easy to prepare and flavoursome but there's also a “show off'” section for when you're feeling especially creative.

There's a little story with each recipe as to why I love them or how I came across the dish, so it has a very personal touch, too.

AGFG:  What’s one recipe from ‘Cook with Love’ that… you still cook all the time?

PETE:  I cook recipes from 'Cook with love' all the time.  My mate Udo (legendary Bondi fisherman) just gave me some freshly caught whiting today, so I made Aqua Pazza for a big family feast - aqua pazza is Italian for fish in crazy water.  It's such an easy dish, but so damn flavoursome. 

AGFG:  … a special person shared with you?

PETE:  A mate of mine, and a great man, Jimmy Shu from Hanuman restaurant in Darwin, shared his signature oyster dish with lemongrass, sweet basil, chilli and fresh coriander for the book.  It's a divine way to enjoy oysters and it's the first thing I order when I have the pleasure of dining at Jimmy's!

AGFG:  … someone once told you is the best?

PETE:  Nicholas Morley, a surfing buddy of mine and his mate Ayu, told me about this amazing dish - Balinese Roasted Chicken.  I thought I'd tried every roast chook recipe there was, so I was blown away when they made this incredibly yummy dish during a surf trip in Bali.  I make it for my family all the time and they love it! 

Pete Evans Recipes to Try

• Caesar salad tartlets with quail eggs
• Snapper aqua pazza
• Pot roasted chicken with tarragon gravy 

AGFG:  You are also hosting a dinner at Lake Crackenback in Snowy River NSW on June 29, where Morrocan spiced local rainbow trout is just one delicious menu sample.  As a massive seafood lover and WWF ambassador, what is the main message you share within the Sustainable Seafood campaign? 

PETE:  We're trying to create awareness around mindful consuming by encouraging people to buy and eat responsibly sourced fish seafood, krill and fish oils, which is really simple - just look for the MSC's blue eco label on products and be part of the support team that are making a positive difference to our oceans and our magnificent marine animals.

AGFG:  Being that food and travel are inextricable, a huge part of what you do these days is offer cooking classes as part of resort packages, even hosting your own adventures tours with a culinary element. With regards to your wellness and adventure week on Namotu Island, Fiji coming up in July, what are you most excited about?

PETE:  I’m excited not only for the adventure side of things, but because of the part of my job that I enjoy the most… teaching others my craft and sharing the knowledge that I've acquired so far throughout my career.

We'll focus on making delicious dishes with fresh, local, natural ingredients.  So lots of colourful vegetables, herbs, spices, nuts and plenty of seafood dishes to utilise the amazing Fijian fish.

I'm a huge fan of coconuts, not only for their versatility, but for their countless health benefits as well. I'll be using plenty of coconut oil, water and flesh to enhance many of the meals.  

AGFG:  It seems you’re essentially living the dream in combining your passions within your career and sharing great experiences with others along the way. What keeps you inspired and thriving?

PETE:  Catching waves definitely helps to keep me energised and focused, but also the fact that I don't eat crap food that weighs you down and fogs your brain means that I'm always able to sustain a positive frame of mind.

I live with three amazing girls, my partner Nic and my daughters, Chilli and Indii. They’re all complete breaths of fresh air, so it's nearly impossible to be anything other than inspired and thriving when you're surrounded with such beautiful energy.

AGFG:  What global cuisine are you fixated on right now and any additional worldly destinations in mind where you’ll be further discovering food and surf?

PETE:  I don't have any one fixation; it's always a combination of a few.  The kind Fijian ladies taught me a wonderful fish head curry on Namotu last year, and we've been making it at home, adding a few more ingredients like lemongrass and kaffir lime to give it a bit of an Asian twist.

Nic and I will definitely be following the waves in our spare time; we're both really keen to travel to Tahiti together for the experience of Teahupoo waves and Tahitian cuisine.

AGFG:  Best chilling out at the beach food and wine pairing?

PETE:  Well, it depends on what you've got to work with, but in an ideal world you would've had a successful day on the water and caught yourself a beautiful snapper or two…

In that case I would make a simple Snapper Tartare with Yuzu Dressing for an entree and an Indian-Spiced Barbecue Fish in Banana Leaves served with a deliciously refreshing Asian coleslaw for a main.

Nic and I love to share a glass of red every once and awhile on special occasions and we enjoy the Jacobs Creek Reserve Shiraz lightly chilled.

AGFG:  You continue to cook the best produce and let food flavours speak for themselves, but your career is now health and nutrition focused. What was the catalyst that guided your chef journey in the wellbeing direction?

PETE:  I began researching and educating myself about nutrition and wellness then gradually implemented change into my own and my family’s diet, mostly by cutting out wheat, sugar, dairy and gluten.  We enjoyed the benefits and noticed a huge change in our wellbeing.

We didn't miss any of the unnecessary foods, so it's been an easy progression to carry on with a very simple, natural approach to eating and nourishing ourselves.

'Cook with Love' is published by Murdoch Books and available for purchase through Allen & Unwin. 
 

Restaurant Review

Extract from 'Flavours of Urban Melbourne'

 

A beautifully presented coffee table book, 'Flavours of Urban Melbourne' ($70, Smudge Publishing) is a must-have guide for those visiting the city, and the perfect gift for locals who want to be in the know. 
 

In 'Flavours of Urban Melbourne' you'll find a selection of delicious recipes with stunning photography. Our AGFG Recipes section includes a few samples which include the following:

Greek grain salad and a stuffed tomato recipe, as well as gingerbread hotcakes and Earl Grey ice cream with chocolate and honey. 

By Dan Sims

From The Wine Guide

He's a handsome one this Liam O'Brien, isn't he? Though surely charm and handsome good looks are only just the introduction. This is one young gun who has worked very hard and accomplished much in his relatively short Sommelier career. 

We've witnessed first hand the maturity and focus from not only from his tenure at Circa, but his ability and skill when taking out the Dux in the inaugural Sommeliers Australia Education Scholarship; where we were judges, so we know. First place seems to be a bit of a theme for Liam as he also managed to take out the Dux of the Len Evans Tutorial in 2010; a rather mighty achievement when you not only consider the program, but who he was up against.

Leaving his head Sommelier role at Circa over a year ago, he joined Andrew McConnell at the brilliant Cutler & Co. to lead the wine team. Cutler & Co. is now a home he has certainly made his own, with a strong team that he built as he has created one of the more dynamic wine lists in Melbourne. Though you'd expect nothing less of this rather talented young man.

With a little side project with good mate Matt Brooke (Vinero & Macedon Edge), you can also add wine making to the mix as together they are producing some rather delicious Pinot Noir from Macedon. What clever fellows they are.

But enough from us. Ladies and Gentlemen, we give you Mr Liam O'Brien!

How long have you been working as a sommelier and what compelled you to travel along the wine route? What made you want to be a sommelier?

I've been a full-time somm since 2006. A few years before that I was at uni and working as a supervisor at a restaurant when I signed up to do a beginners' wine course – I actually looked forward to each class and did my homework each week. It was a light bulb moment and I realized that wine was something I could really sink my teeth into.

How long have you worked at Cutler & Co.? Tell us briefly about it.

I've been at Cutler & Co. for just over a year now. I worked with Andrew, JP and Chris (the three wise men of the kitchen) at Circa and love working with their food because it is so wine friendly. We have a fantastic front-of-house crew as well, everyone really works for each other - it is a real team environment.

Briefly describe the philosophy of the wine list you manage/work with? How big is it? Highlights? Philosophy?

We have 350 wines on the list, including fortifieds. The philosophy is to focus on classic varieties from classic regions, and to provide as much variety in terms of style, vintage and price point as possible. 

I want it to appeal to those with simple tastes as much as it appeals to people in the industry so whilst I try to throw in a few quirky things here and there, the comment I least want to hear is 'I don't recognize any wines on your list'. Obviously it does still happen, but I want to make people feel as comfortable as possible in the restaurant.

When choosing wines by the glass, what are the key factors you look for?

I work on the wines by the glass with Leanne Altmann, our assistant sommelier - first and foremost we choose wines with our menu selection (degustation) in mind. From there we fill the gaps making sure that there is a balance of wine styles and that overall, it is a good representation of the list proper. If someone wants a variety that we don't offer by the glass we usually open something for them.

Is there one wine style/variety that sells the most on your wine list at present?

The greatest variety in the world, Pinot Noir!

What's your favourite food & wine match on the menu at the moment and why? And any tips for beginners?

I would have to say the beef tartare with Champagne. It was Leanne's suggestion and is a classic match - I love that even though the dish is far from a classic interpretation, the match still works. There is a smoked egg, lots of herbs like sorrel and chickweed and bath oliver noodles for texture. The generosity of Perrier-Jouët NV works with the bolder flavours of the dish and has the acidity to keep everything fresh and lively. It goes to show that if you know your fundamentals of matching, and make sure that you taste/try everything, you should confidant enough to serve whatever you feel is appropriate.

We all have strengths and weaknesses, right? Is there a wine region/country in which you struggle with when studying?

You know what I'm going to say – Bordeaux. I fail to connect with the wines on a regular basis. Even though some of the greatest wines I have tasted have been from that region – those with a discernibly favourable quality to price ratio are few and far between. I would also have to say I have had far less opportunity to taste great Bordeaux than wine from other premier regions, so maybe it is something that will come to me in time.

Is there one wine book you can't live without? What's your favourite?

Jancis Robinson's The Oxford Companion to wine is the one I pick up most often, my favourite is The Story of Wine, by Hugh Johnson.

What wine/region/country is exciting you the most at present?

I'm going through a phase where I am really excited and engaged by high quality Riesling. Delicate Australian examples from regions like Frankland River and Tassie; the great wines of Europe – lately I have been so impressed by Albert Mann, Nikalaihof, Keller, JJ Prüm; and the 2011 TBA from Framingham is mind-blowing.

What was the last bottle of wine you tried? Where were you?

The last bottle I opened at home was 2005 Spinifex Indigene – it was drinking well, mature but with time ahead of it. The last wine I tasted was 2009 Chalmers Passito – I finished the dregs out of a bottle at work. Dee-licious!

What's the most exciting Australian wine you've tried recently and why?

The last two wines I have found, and described to customers as exciting, are 2009 Friends of Punch Bannockburn Vineyards Syrah and 2010 Mac Forbes Woori Yallock Pinot Noir. I love the structure and palate shape of both those wines with respect to what they represent within their variety and how it is expressed in Australia. I am also excited by how they will age, and would love to see them in 10 years' time.

Have you an all time favourite wine and/or region? Was it a 'light bulb' moment?

I could never have an all time favourite wine or region. I love variety too much and am fascinated by all the different ways grapes can be expressed as wine, as well as all the other information they can transmit along the way. To use a Philip Rich-ism though, if I was to drink from one region only for the rest of my life it would be Burgundy.

What do you see as the biggest challenge facing the restaurant/hospitality industry at present?

Staffing is the obvious one. I think there are too many liquor licenses given out and the pie is being sliced too thinly in terms of staff and revenue for all the businesses out there.

How can a guest get the most out of their wine experience at Cutler & Co.?

Trust the sommelier with as much information as you feel comfortable with, allow us to ask a few questions of you, and know that we want you to have the best experience with wine as possible.

Favourite lunch spot? Favourite luncheon wine?

I guess the place I've been to more times for lunch than dinner would be Izakaya Den.

Favourite luncheon wine is Claret of course. Favourite lunch wine, something that would work at Izakaya Den – a light, bright and textural aromatic white like Jamsheed Le Blanc Plonk.

Funniest/most embarrassing moment working in hospitality? (and you don't have to name where!)

I tipped a glass of Maury down a guy's back just a few weeks in to my tenure at Cutler & Co. He couldn't have taken it any better, I was horrified. I blame the tray – someone didn't fold the napkin correctly. Not my fault chef.

Career highlight so far?

Definitely taking dux at the Len Evans Tutorial.

What's the single most important piece of advice, on wine, you've ever been told?

Drink less, drink better.

Finally, do you have any tips/advice for budding young sommeliers looking to get into the industry?

The path is so well defined now, take advantage of the knowledge that is out there – ask questions of other somms, visit wineries and speak to winemakers, study hard, and get to as many tastings as possible.

Consider a Trip First

When tourists think of Australia, they tend to focus on the urban delights of Sydney and its famous opera house or the wild spaces of the Outback or the Great Barrier Reef. However, there are plenty of other interesting and trendy antipodean locations which are worth a visit, including the regional cities.

The state of Victoria is home to Melbourne, the country’s second most populous metropolitan area and the ‘garden city’ of Australia on the southern coast, so why not investigate flights to Melbourne for your next city break. 

A world-class city

As Melbourne Airport is the second busiest in Australia; it’s almost too easy to book a flight to this city for a minibreak and sample its delights. The Economist Group’s Intelligence Unit has repeatedly found Melbourne to be the world’s most liveable city, so it should definitely be worth finding out why the locals love it so much.

Many of its most notable buildings, such as the Royal Exhibition Building and the South Melbourne Town Hall, are World Heritage Sites or on the Victorian Heritage Register. The city is the hometown the several major sports clubs and held the first Olympic Games in the southern hemisphere as well as recently hosting the Commonwealth Games. Sports lovers have plenty of reasons to book their flights to Melbourne, as the Australian Open and the country’s Grand Prix are held in this city.

Mixing the old and the new

Melbourne is perfect mix of urban delights and favourable climactic conditions. It hosts a large natural bay, Port Philip, which means that the city benefits from a refreshing ocean climate. Its coastal location also means that the tourists to the city have easy access to a wide variety of beaches and seaside activities.

Visitors do not even need to venture outside the city boundaries to find wide open spaces. Melbourne is famed for retaining a certain Victorian charm, with family-friendly parks and gardens dotted around the bustling city. For travellers who are interested in seeking out locations which have historical charm, the streets of Melbourne are threaded with quirky shopping lanes and arcades which date back to the settlement era.

As the city also hosts the majority of Australia’s tallest buildings, tourists to Melbourne can expect to find hybrid specimen of modern development and old-fashioned charm.

Ideal for culture vultures

To outsiders, Melbourne is perhaps best known for being the setting of Neighbours, the popular television soap opera which is set in the city’s suburbs. However, Melbourne is also regarded as the cultural capital of Australia.

As well as being the major hub for Australian television and film production and the country’s music capital, the city boasts its own artistic style, the Heidelberg School impressionist movement. It’s the home to the Australian Ballet, a symphony orchestra and hosts major arts festivals throughout the calendar. Visit the Melbourne Tourist Board before booking your flight to the city to find out what events are underway at the moment.

In short, whether you are culture vulture, a beach lover, an architecture aficionado, or a sports enthusiast, Melbourne should be next on your list of top travel destinations. 

Read more about Melbourne and other popular destinations online in the AGFG travel guide.