Anzac Day Legends

ANZAC Day is Friday, April 25 2014.

The “Anzac Legend” plays an important part in defining Australian and New Zealand identity for its powerful legacy of bravery.  In 1915 the Australian and New Zealand Army Corps (ANZAC) soldiers followed the plans of Winston Churchill in support of the Allied expedition and citizens of both countries still today remember the sacrifice of those who died in this battle.

The Gallipoli Campaign


On 25 April, the ANZAC force landed on the Gallipoli Peninsula with the intention of taking the Ottomans out of the war and capturing Constantinople, which was an ally of Germany at the time.  Though unintended, the bold attack became a prolonged 8-month stalemate leading to heavy casualties. 

In Commemoration


Dawn marches and commemorative services are observed every year on this day in the early hours, reflecting the original landing time of the legendary ANZAC soldiers.  After dawn ceremonies today, it is common for people to partake in ‘gunfire breakfasts’ (coffee with rum), recollecting the choice morning beverage for soldiers about to face battle. 

Anzac biscuits are another popular treat to partake in during this time.  They represent a snack made of minimal ingredients that’s representative of non-perishable wartime gifts sent by women at home to soldiers in the battlefield.  

As part of the war memorial, Australians will often wear sprigs of rosemary on their lapels while in New Zealand red poppies are typical adornments.  In both countries, Anzac Day is honoured in remembrance of soldiers who took part in the violent conflict of World War I, solidifying the national identity of a relatively new federation. 

2014 Regional Future Chef Challenge

By Julie Carlyle on Gourmet Getaways

It was a busy day in the kitchen as students from six local schools fought it out for the chance to win the title of Future Chef. Future Chef is a partnership between Youth Directions, Joel McCulla, head chef at Zulus Restaurant, local schools and the Australian Good Food Guide (AGFG). The competition is opened to students from 15 to 18 years of age and aims to give them a taste of what it would be like if they chose to pursue a career as a chef.

The students were given the theme “Autumn,” and asked to produce a dish which showcased this topic. The dishes were initially cooked within the schools last month, and assessed by Joel and a judging panel. The winners from each school were invited to compete at a regional level against winning students from the other schools.  Six schools were represented in the Regional Future Chef Challenge, Bowraville Central School, Macksville High School, Dorrigo High Schools, Bishop Druitt College, Coffs Harbour Senior School and Orara High School. Coffs Harbour Ex- Services Club kindly offered the Rendez-vous Restaurant kitchen as the venue for the Regional challenge.  For most students this was the first opportunity to cook in a commercial kitchen with industry standard equipment.  Judging the final dishes was Joel McCulla (Zulus Restaurant) Shawn Sheather (AGFG) and myself.

Students were given just one hour to cook and plate up their dishes.  Each student needed to produce three identical plates.

Avocado Salsa Stack

The juniors were first in the kitchen. Holly Ide from Bishop Druitt College produced a Grilled Chilli Chicken w Avocado, Lime and Chilli Salsa, a wonderfully simple but flavoursome and fresh dish.

Grilled Chicken w Avocado Lime Salsa

The beauty of this dish was in how well the flavours worked together. Cooking alongside Holly was Kimberly George from Macksville High.

Apple Tea Cake

Kimberley had chosen to serve an Apple Tea Cake. There is absolutely nothing like the aroma of a cake baking, or the taste of fresh out of the oven tea cake. As Kimberley was brushing the cake with butter and dusting with cinnamon sugar I realized this was going to be a very difficult competition to judge, like they say… it’s a tough job, but someone’s got to do it! The next three students from the Junior Future Chef Challenge were shown through to the kitchen.

Making Pizza Dough

Montanna Coulsen of Bishop Druitt College was preparing a Pear, Prosciutto and Rocket Pizza, which firstly involved making and proofing the pizza dough base. It was a race against the clock in the cold kitchen to get the yeast activated and the dough proofing in the limited timeframe but Montanna made it look like a walk in the park.

Asparagus, Prosciutto, Brie & Pear

Before long we were all salivating over the pizza which was being pulled from the oven.  If I didn’t know better I would have thought it was wood fired! The dough was crisp and light and the fillings complimented each other beautifully.

Pear & Prosciutto Pizza

Montanna finished the pizza with torn chunks of Brie and Rocket.

Prosciutto, Pear & Brie Pizza

By this time I was feeling rather spoiled.  The food was amazing! The students knew their dishes well and were plating up food which I would happily order in any café.

Seriously good Lamb Cutlets

Dorrigo High entrant Jodan Cochran presented Lamb Cutlets w Spinach & Feta Salad. Jordan was not only cooking a seasonal dish but had also sourced much of the produce locally. She had used local lamb and cherry tomatoes from her Nan's backyard.  The eggs she used when crumbing the lamb had bright saffron yellow yolks, a testament to using fresh local produce.

Lamb Cutlets and Cous Cous Feta Salad

Tasting is believing!  The lamb was so moist and tender, perfectly cooked with just the right amount of pink. I am sure readers can imagine the crunch of the crisp, crumb coating.  Jordan had also used a spice rub on the lamb which added another layer of flavor.  The spinach and feta salad with cous cous was just the style of dish I would choose to eat, lovely and fresh.  The cous cous was incredibly light and fluffy and paired beautifully with the lamb. Even though I was seated next to Shawn Sheather of AGFG I simply couldn’t resist gnawing on the lamb bone once judging was complete.

Almond Cake w White Choc

The final dish to taste from the Junior division was cooked by Lily Moore of Macksville High.  She had chosen to prepare an Almond Cake with Almond Praline.  Lily was so calm in the kitchen, firstly making the cake batter and once the cake was in the oven moving onto preparing the praline.  Watching the sugar syrup I wondered if she feared it might crystalize, if she did, her concern was not visible, she appeared completely confident with her dish and plated up a mouthwatering dessert.

White Chocolate & Almond Cake w Almond Praline

The cake had a delicious light crumb, sweet white chocolate and the crunch of almond making this cake a delicious light Autumn style dessert. Scoring all the dishes was a difficult task they were all so good.  The students were judged not only on taste, texture and appearance but how they worked in the kitchen, food safety, hygiene and a number of other complements.  The final score sheets showed just 10% points difference between the top scoring dish and the dish which scored the least.

Montanna - Regional Junior Future Chef w Joel McCulla (right) and Shawn Sheather (left)

There can be only one winner and Montanna Coulsen from Bishop Druitt College just managed to come out ahead with her Prosciutto & Pear Pizza. Most improved dish, and second place in the score count was Jordan Cochran from Dorrigo High with her Lamb Cutlets & Spinach Feta Salad.  All the girls should be very proud of the dishes produced on the day.

Jordan - Most Improved Junior Regional Future Chef

The girls received a generous prize package from local sponsors and AGFG.  They will also have the opportunity to cook as part of a team at Zulu’s Restaurant for a once only, six course degustation. The degustation will feature the winning dishes and tickets will be limited to just 40 places.

Future Chef Challenge Seniors

It was time for the seniors to take their place in the kitchen.  Joel and Shawn gave them their kitchen briefing and then it was action stations! There were a great range of dishes being prepared, Rachel Cook from Coffs Harbour Senior College was making Duck a’ l’orange with a Sweet Potato and Beet Rosti.

Duck Breast Cooking

In just one hour she managed to cook a perfect duck breast, make the accompanying glossy orange sauce and cook off her rosti in the rich flavoursome duck fat.

Duck a l'orange w Rosti

The dish screamed Autumn and the flavours were perfect.  I particularly liked the slight aniseed flavour that came through the duck.  Rachel had seasoned the duck with Chinese 5 spice which lifted the dish to another level and complimented the sweet velvety orange sauce.

Apple and Raspberry Tarts Cooling

During this time Jayden Wilson from Orara High was busy preparing an Apple and Raspberry tart. The tart had a delicious buttery base and was filled with a generous serve of sweet apples and plump raspberries

Raspberry Crumble Topping

Jayden had then made a brown sugar crumble which he sprinkled over the tarts and grilled to a sweet caramel perfection.

Apple & Raspberry Tart

Tasting the tart was pure, sweet joy! The crisp pastry was mouthwateringly good and the filling was balanced with the sweet caramel apple, tart juicy raspberry and a little lemon zest, setting the flavours off beautifully.

Roberto Pietralunga from Coffs Harbour Senior College prepared a dish which was simply called “Dad’s Pasta” on the judging sheets.  There was no recipe included and when I questioned him he said he didn’t have a recipe.  Roberto was making his families traditional home-style recipe from memory and feel.

Pasta Making - Roberto

I have never seen someone so relaxed in the kitchen.  It was mesmerizing to watch the way he folded, laminated and (as one of the work directions ladies mentioned) caressed the pasta. He seemed so naturally at ease with a process that is technically quite difficult. Served with the pasta was a simple tomato sauce. The sauce included just four ingredients and I wondered if it would have the complexity to do well against the other dishes being produced. During the cooking Roberto asked me if I liked spicy food and I said I did, this pleased him and he adjusted the sauce.

Cutting Pasta Strands

Generation of Italian “knwo how” had conspired to produce the most delicious, simple tomato sauce I have ever tried.  Roberto had used bacon to give the sauce a fatter, fuller flavour and just the right amount of chilli to add heat and depth to the sauce.  The sauce had cooked for almost the full hour on the stove so the flavours had melded perfectly together.

Dad's Pasta - Future Chef Regional Challenge

Slathered in the red sauce were the perfect strands of al dente pasta.  The pasta had been hand cut and cooked to perfection. A dish with just a few simple ingredients had been transformed into more than a sum of it parts.  It was literally music to my mouth. Shawn from AGFG commented that he would have happily served that dish as it was with just the addition of a grissini or parmesan crisp for garnish. We all wanted a piece of crusty bread to mop up the bottom of the bowl!

The final dish for tasting was a Beetroot and Chilli Chocolate Brownie served with a Crème Anglaise. The dish was prepared by Harry Mitchell from Macksville High. Where Roberto had chosen a simple dish which he knew from memory Harry was cooking a more complex dish with a technically difficult component, the Crème Anglaise. Harry was so organized and efficient in the kitchen, there was so much to produce in just one hour but he had everything measured and timed perfectly. I noticed Shawn checking Harry’s Crème Anglaise for “cooked egg” as it was strained, he came back and advised that it appeared perfect! It amazes me that a high school student would even attempt this sauce let alone pull it off so perfectly.  Crème Anglaise can have a nasty habit of turning into sweet scrambled eggs!

Chocolate Chilli & Beet Brownie

The proof of the pudding is in the tasting, and tasting this dish was pure indulgence.  The brownie had been made using 70% cocoa dark chocolate and was rich beyond belief, the beet added moisture and a little texture with the final component being the heat from the chilli. It was a brownie like no other I have tried. Definitely something special!  The crème Anglaise was sublime, creamy delicate in flavour and deliciously sweet and velvety.

Harry Plating Up! 

The dish was plated beautifully and showed an understanding of how to visually tie a dish together and a creative flair. Scoring all the dishes was even more difficult than the junior round had been.  As judges we found ourselves considering criteria which was well beyond the scope of a high school competition. The Future Chef Challenge has really opened my eyes to all the talent we have coming through in the younger generation. It is such a worthwhile way of encouraging an interest in hospitality and cheffing.

Roberto - Winner Senior Future Chef

Finally we agreed the winning dish had to be the Pasta, making Roberto Pietralunga from Coffs Harbour Senior College the first Regional Future Chef (Snr). Second in the point score and the most improved dish belonged to Harry Mitchell from Macksvill High with the Chocolate, Chilli Beetroot Brownie.

Senior Regional Furure Chefs Finalists

Shawn from AGFG took a moment to speak to the students.  He told them when he has been looking for apprentices in the past he will often ask them to come back with a dish they can produce for him.  He told the students what they had produced today in the Future Chef Challenge was better than what most of his apprentices had served.  Encouraging, all of Shawn’s apprentices have gone on to make a successful career for themselves as chefs. Shawn also commented that he felt this program would be beneficial to students on a state and national basis. After all, it’s in the final years of High School that kids are looking at their career options.  At the moment competitions such as these are only opened to chefs once they are an apprentice. Future Chef gives students the opportunity to trial a chefing experience and has the potential to allow industry the opportunity to talent spot prospective apprentices just months before they complete the HSC.

Working tirelessly on Future Chef over the last four months is Coffs Harbours answer to Jamie Oliver and Heston Blumenthal all rolled into one enthusiastic super chef.  Joel McCulla has given cooking demonstrations at the schools and mentoring to students with an interest in this career path. He will be assisting the six top scoring Future Chefs in producing a six course degustation at Zulus Restaurant. Details are yet to be released but rest assured I will be taking one of those seats and sharing the nights proceedings with readers.

Proving that there is no rest for the wicked, Joel will be working with Youth Directions and local High Schools on a Future Chef Challenge Team Event in October. Each school will enter a team to produce a three course meal for judging. The team challenge is about appreciating local foods, reducing food miles and our food footprint. Produce will be sourced in the LGA and will have travelled less than 100kms. If your school would like to be involved there are positions still available, the contact details are below. This would also be a great opportunity for producers to sponsor teams and highlight the wonderful and diverse food we have available locally.

Work Directions coordinator – Maree Ph: 02 6653 2900 | Chef Joel McCulla Mob: 0401 187 064

Piquant Easter Eggs and Chocolate Options

At this stage, if you’re not booking a last minute holiday, chances are you have Easter plans with family and friends. If you're looking for a place to go, our What's On section has all the latest specials and events for Easter in your area. So what foodie treats is the Easter bunny bringing this year?

When it comes to Easter gifts, what our furry friend delivers – a hopping symbol of fertility – best be determined in advance and it’s no easy feat.  We’re overwhelmed with choice, from floppy-eared toys to woven baskets of flowers… you can’t go wrong with food in the mix and sweet treats are the norm; creative gifts together with Easter egg charm (both sweet and savoury versions) you’ll be met with smiles in abundance.  

Nestled in the southern hemisphere we enjoy Easter feasts during autumn, with meals emphasizing seasonal flavours from sweetcorn and turnips to leeks, mushrooms and Asian greens.  For adult guests, you may wish to gift them with a select assortment of fresh wicker-nested seasonal produce – consider picking two or three items that you’re using as ingredients in your laid-back lunch or made-ahead (as much as possible) dinner.  

At this time of year Australia is very much thriving and alive in the spirit of the wine harvest; we’re red cheeked from working hard in the great outdoors and our feet are ruby toned from shiraz stomping. Everyone’s ready to celebrate by twisting the screw cap on their favourite varietals, chosen to match this year’s meal.  Again, including a bottle of one of your chosen wines in a gift hamper for over eighteen guests is a novelty that will not go unnoticed. 

As amicable host you may attribute your thematic Easter planning to traditional pagan folklore, opting to incorporate hand-painted eggs on your table.  Colourful and ornamental, there is century’s old Slavic technique for decorating Easter eggs that was developed to ward of evil spirits and misfortune.
 


Modern Martha Stewart types may opt for basic egg dyeing and convenient decals.  With either approach, for an edible centrepiece opt for the hard-boiled egg option; however, if you’re time poor, hollow eggs are viable so you can safely tuck them away to reuse next year.

Aside from the historic and aesthetic value of these characteristic dainty eggs, it’s a good idea to further build on the prolific egg idea by incorporating the most crowd-pleasing variety, those made of chocolate. Little bags of chocolate eggs adorned in ribbons and bows complement any gift and larger versions can be the highlight for children’s gifts. 

Originally a 16th century German invention, chocolate eggs were originally solid but as moulding became more mechanized hollow chocolate eggs became widely available.  They remain our favourite Easter treat, offering chocolatey goodness without being calorie dense beyond temptation.  

Easter egg trends have ebbed and flowed over the past 500 years and right now Australia’s gone wild for homemade rocky road Easter eggs.  There are many variations, though it seems easier approaches are preferable, especially during the busy holiday season.

Try this rocky road recipe, then simply prepare large, hollow, cool and firm Easter eggs by cutting them in half with a warm serrated knife.  Put the half eggs on a sheet and and then instead of lining a tray with your rocky road mix (as the recipe calls for), use the hard chocolate egg halves as a base.  Place in the fridge as per the original recipe. 

When it comes to your Easter holiday meals, you will find many options in our AGFG Recipes section.
 

But we couldn’t overlook this 'Produce to Platter' recipe originating in Victoria.  Sault Restaurant's Chef Santiago Nine-Fernandez has created a most lavish Daylesford autumn garden dish, compelling and full of charm; home cook beware, this is not for the faint of heart – if you can pull it off your Good Friday will be one to remember.

Once you’ve decided what the Easter bunny’s dropping off when he hops by, it’s important to plan your main meals in advance and prepare as much ahead of time as you can.  

In AGFG Recipes you’ll discover a range of recipes that range in easability, from customary breads, tender roasts, and desserts that vary in sweetness, plus vegetables for sides or mains as preferred.

Sample recipes for you to consider include:  Greek Easter bread, poached chicken salad, vegetable hotpot, honey glazed ham, and fig pudding.  
 

Save this Easter!

It's holiday time! What better way to spend it than with one of your favourite bottles? 

 

 

Forget your run of the mill wines! 

This Easter save up to 34% on an exclusive range of premium boutique wines here at the Australian Good Food & Travel Guide! 

We have arranged some fantastic deals on these wines. 

  • Free Delivery anywhere in Australia.
  • For every case purchase you will get an extra 1 – 3 bottles free.

Buy now and you'll be in the draw to win a premium bottle of Signature Wines Shiraz 2009 Magnum 1.5L valued at $60. Only six winners will be drawn.

 

     

Discover Northern NSW

It's a great time to visit Northern NSW, if you're not quite ready to welcome the Autumn weather, head closer to Queensland where it's still as warm as Summer! 

 

If you're not one to escape to Tasmania during Autumn and the thought of colder weather makes you shiver, maybe it's time to give Northern NSW a visit, with its warm, sunny weather and the great beaches it would be hard to pass up relaxation on the beach. 

Check out Byron Bay as its 25th annual Bluesfest will be on from April 17 - April 21 2014, head over to Byron Bay accommodation now before everything sells out. Plan your great dining adventures in Byron Bay ahead of time with our handy guide, leading you to the best eats in Byron Bay. AGFG suggest's Cicchetti and The Italian Diner for Italian lovers, Beach Hotel for the Modern Australian lovers and Yellow Flower if you're into Indian. 

If you don't want to kick it back with the blues enthusiasts why not head over to PLUNGE with events in Grafton, Maclean and Yamba that explore film, music, culture, art and pop-up shops.  

Reader's Choice Awards

 

AGFG Reader’s Choice Awards are designed to give the Australian public the opportunity to vote for their favourite establishments throughout the year.

Why do a Reader’s Choice Award?

The Reader’s Choice Award allows genuine interaction for our readers. They recognise hard working establishments and they provide AGFG editors with invaluable data on what’s popular.

How does the award work?

Each establishment listing has a ‘Vote Now’ button. The establishment with the most votes in their respective category and region will win a Reader’s Choice Award. The award is broken up by establishment type and region. Each region has a maximum of six Reader’s Choice Award winners, one per establishment type: Restaurants, Accommodation, Wineries, Bars, Attractions and Providores. Where insufficient data is collected for a particular category, no award is allocated.

How long is the voting open for?

The duration of the voting is one Calender year from 1st of January until the 31st of December.

When are the winners announced?

Winners are announced at the start of January. Establishments are notified by email and receive a certificate by mail.

An establishment isn’t listed on the AGFG website!

Simply submit a listing request by clicking hereOnce the establishment is added a ‘Vote Now’ button will automatically appear on the listing.

A Little Known Wine - Worth the Watch

Meet Roussanne, she's intense but full of fruit flavour and acid backbone. 

By David Ellis from vintnews

Roussanne is not a widely grown variety in Australia, but if other makers take a leaf out of Campbell’s of Rutherglen’s book and follow suit with one that they’ve just released, we could hopefully see a lot more on bottle-shop shelves in years to come.

An almost exotic wine with a nice depth of flavour that’s not unlike Chardonnay, Roussane’s home is France’s Rhone Valley, but it’s also grown widely in Italy as well, and to a much lesser degree in California.

Campbell’s 2013 Roussanne is an elegant drop with lots of finesse; on the nose it’s got nice lime peel, pear and herbal tea aromas, while on the palate it’s all about characters of pears, dried herbs, white pepper and even a little spice.

Colin Campbell says this wine is the result of an excellent vintage that gave it its intense varietal fruit flavour and firm acid backbone, but notes that Roussanne is one of those wines that requires a sensitive hand in both the vineyard and winery to capture the best of its subtlety and finesse.

Also he says that while this is a great one to enjoy now, it will improve in bottle over the coming 3-4 years… Colin suggests enjoying it with cured kingfish sashimi. Priced at $25 a bottle it’s available only through the cellar door or www.campbellswines.com.au 

One to note: Rymill Coonawarra winemaker, Sandrine Gimon has produced a cracker Shiraz from the outstanding vintage enjoyed in the region in 2012, this one being full of sweet red berry and dark fruit flavours, spicy overtones and beautifully savoury notes.

And while great to enjoy now, at $30 a bottle consider doing yourself a favour and buying a few for enjoyment once a year or so until well into the early to mid-2020s. Sandrine recommends this as a wine that will make an ideal partner with rich wintry foods like roasted lamb with spices, crispy pork belly (oh, yeah!!!) wild duck, or goat’s cheese with figs on fruit bread.

Darren Purchese: A Burch & Purchese Easter

Unique gifts at Easter from the Burch & Purchese Sweet Studio, you can't go wrong. 

Darren Purchese is notably one of the most acclaimed pastry chefs in Australia, with his celebrity debut on Masterchef Australia, it's hard for people to forget the wonderful creations Darren produces at his store, Burch & Purchese Sweet Studio. As chocolate is all the rage this April with Easter looming, AGFG thought that it was time to get an insight into the world of Darren Purchese and give you a sneak peak into what's in store this Easter.

AGFG: Why did you want to become a pastry chef? 

Darren: I have always loved cooking and I have always had a sweet tooth. The precision of the pastry kitchen attracted me the most and everyone loves desserts! 

AGFG: What is your feature flavour these days? 

Darren: Anything with coconut in it, I also love ginger as well. 

AGFG: What's in store for Easter at Burch & Purchese? 

Darren: Easter is such a great time of year for us at Sweet Studio, we are crazy busy but that's how we like it. We have an extended range of chocolate gifts, such as eggs, lollipops and gift boxes. Our cake range is available for complimentary Easter bling, so we can "egg up' the exterior of your cake for free. We also can ship most of our range across the country. 

AGFG: What do you love about this business? 

Darren: I love that my job is also my main interest. Food is the main focus of everything that I do and I am lucky enough to have a job that ties in with that. I would recommend being a chef to anyone as the opportunities are endless. 

AGFG: An ingredient you can't live without?

Darren: Chocolate of course! It is in 90% of all of the products at the studio. At home it would have to be tomatoes. 

AGFG: Most 'eyebrow raiding' menu item?

Darren: We have had in one of our desserts and it was extremely popular. We now have avocado paired with black sesame, passion fruit, banana and caramelised white chocolate. I am lucky enough to have adventurous customers that trust me. 

AGFG: Your greatest career highlights so far? 

Darren: I am fortunate enough to have cooked all over the world for some of the most high profile of customers who have now become friends. I enjoyed being part of 'Restaurant of the Year teams' and I have won many awards. I think my greatest achievement though has been opening my own Sweet Studio and witnessing the joy on my customer's faces when they eat my creations.   

 

Early Christmas wish from this 100 dozen

A Shiraz worth saving

By David Ellis from vintnews

The Hunter Valley’s Margan Family Winegrowers have an enviable reputation for their Aged Release Shiraz, a drop that winemaker Andrew Margan sees as wonderfully rewarding for him and his team, and one that’s equally rewarding for us as consumers.

The reason is that Andrew only makes this wine in years of exceptional vintages, and his just-released 2009 was from one of those which he considers in the “outstanding” category – making this one a little unique as he did not make a Margan Aged Release Shiraz in years immediately on either side of his 2009, that is in neither 2008 nor 2010.

Fruit for the 2009 came off 40 year old vines with a low half a tonne per acre yield, and with intense concentration of flavour: while typical Shiraz dark fruits (blackberries through to plum) and a peppery spiciness are to the fore, this a not overly-full-bodied Shiraz but rather nicely medium-bodied with a mild savouriness about it and fine tannin.

With a $75 price tag it’s a great wine to share with good company around the fire during the coming cooler months, or to put on the table with eye fillet of beef leaning towards the rarer side, lamb shanks with garlicky mashed potatoes, or game dishes. And with 15-20+ years of drinking life, one to also consider getting your hands on now as a Christmas gift for that special person as Andrew made only 100 dozen – to do so (be it for yourself or another,) phone (02) 6579 1317 or visit www.margan.com.au 

One to note: Shaw Vineyard Estate at Murrumbateman in the Canberra District is another to release a great drop from a great vintage, their 2013 Estate Riesling that company CEO Graeme Shaw says is the result of “near perfect conditions” after three previous years of cool, wet and difficult times.

Those good conditions gave fruit of full flavour that’s reflected in this wine that has a typical Riesling crispness that the Canberra District is well-known for – and lovely intense flavours of guava and cumquat coupled with beautifully balanced acidity. 

At $25 it’s a wine that’s got “love me with the seafood” written all over it.

Discover Tasmania

It's Autumn! What a perfect time to Discover Tasmania. 

The leaves are turning, you know that orange or red colour that you see in romantic movies? Well Tasmania has all the Autumn delights you could hope for, the crispy weather, the warm colours, fire places and food. The food probably has you the most interested and why not, enjoying a great meal and a great glass of wine would be perfect in this weather. 

Some great markets you can't miss at this time of the year is the Salamanca Market in Salamanca Place, Hobart and Harvest Launceston. If you're looking for the freshest local produce, or you just want to experience Tasmanian produce make sure you head to Cimitiere Street car park on Saturday to enjoy the Harvest. Salamanca Market will have you wining and dining but over art & crafts, music & books as well as activities and attractions. 

For those that are wanting to be tourists and just happen to love wine as well as food you can't go past the Tamar. It is the wine, food and accommodation route of Tasmania, head over here, Winsor Dobbin will take you on a journey and will have you on a flight tomorrow!

Although we are just under 3 months out of truffle season, producers are getting ready and restaurants are too. So unlock the mystery and check out one of Tasmania's truffle farms and see what all the fuss is about. 

If you're looking for a destination that has hiking, bush walking, cycling, mountain biking, fishing, gourmet getaways and golf, then Tasmania is certainly the place to be! So check out these options and let your imagination run wild.