Award Winning Wines & Other Varieties

When touring the Tamar Valley in Tasmania, Velo Wines is a must as the natural surrounds will put you right at ease and their big grey cellar doors invite you into a welcoming atmosphere for some light hearted tasting of serious wines. Whether you are in the area and have a chance to try their wines on site or are trying to decide on the right variety to pick up from your local retailer, we have a few suggestions to keep in mind. 

The majority of their Velo Range wines are white, though one remarkable red, the 09 Pinot Noir, is available in this range; reasonably priced at AUD $25, the hand picked grapes are basket pressed and have a traditional multi-layered flavour with black pepper hints spicing up the fruity star anise notes. For lovers of red wine, you’ll find a greater selection in their Willo’s Reserve Range, featuring wines that are typically selling at a higher price point.  By comparison, the new release of their 08 Reserve Pinot Noir is priced at $45.  Owner Micheal Wilson specializes in making the red wines, while Julian Alcorso concentrates on the whites.

Vine News from Behind their Big Grey Cellar Door

The Wilson’s Vision for Velo of Legana

Dedicated winery owners, Mary and Micheal Wilson, have a commitment to quality of Olympic proportions. While Micheal is the qualified viticulturist informing their wine direction, Mary is the vibrant soul that everybody loves to meet.  Their energies combined, the Velo experience is highly recommended and surely their story carries through within the wines themselves. Olympian turned professional cyclist, Micheal Wilson toured the European circuit where he acquired a good deal of chaffing and a deep love for great wine.

Macedon Ranges and Spa Country truly is another world! Less than an hour and a half from the hustle and bustle of Melbourne’s CBD lay some of Australia’s finest restaurants and boutique wineries.

Daylesford is at the centre of Victoria’s Spa Country and is a destination unto itself. The streets are lined with trees that blaze with colour in autumn and looming within the historic buildings are an impressive selection of restaurants, cafes, galleries and chocolate shops.

Beyond the town itself, discover misty valleys, rocky outcrops, and hidden vineyards. Daylesford is alive with zealous viticulturists providing the wine traveller with an exhilarating occasion to discover the area. One such vineyard not to be missed is Passing Clouds, nestled in the beautiful countryside of Musk, just outside Daylesford.

Passing Clouds Winery Established in 1974

In fact, the history of Passing Clouds dates back to 1974 when Graeme Leith and partner Sue Mackinnon chose a site in a dry area northwest of Bendigo to plant their vines – they initially chose shiraz and cabernet sauvignon, components of a classic Aussie blend. Working on the principle that enthusiasm triumphs over professionalism, Graeme and Sue committed to minimal chemical input.

Years of passionate dedication and attention to detail followed, culminating in the 1982 Shiraz Cabernet winning gold at the Melbourne Wine Show. Since then the Passing Clouds name has become synonymous with exemplary quality and enduring character.

Their Winemaking Operation in Daylesford

During the recent decade of drought that plagued much of the country, the Bendigo crops gradually diminishing and a succession plan was put into action. Recently Graeme and his son Cameron (who has taken over the winemaking) relocated their winemaking operation to Daylesford. Sixteen semi-trailer loads later the Daylesford vineyard is now located high on the north facing slope of the Great Dividing Range, 771m above sea level defying drought and boasting superb views.

Most of the Passing Cloud fruit now comes from the Daylesford vineyard which is equally meticulously cared for as naturally as possible. They continue to produce their acclaimed Bendigo reds courtesy of their friends the Adams at Riola, however, the emphasis has shifted to cool climate Pinots, Chardonnays and Sparkling Wines.

“The job as winemaker is to allow the fruit and terroir of the vineyards to express itself. The intensity and individuality of the fruit is born from the locations it comes from, as winemakers we guide the fruit from vineyard into bottle gently, using traditional winemaking techniques,” maintains Cameron.

The Wine – Fruit and Terroir Expression

Passing Clouds have rightfully earned widespread acclaim for their straight Shiraz, Cabernet and Sauvignon (indeed the 1980 Shiraz Cabernets are still drinking beautifully), and Graeme Leith has long enjoyed a reputation as a top Pinot Noir maker. As Cameron takes over the winemaking he is upholding his father’s philosophies prizing balance, restraint and character. Modern theories are being used (sparingly), particularly with the higher percentage yields of Chardonnay, Sparkling and Pinot from Daylesford.

In the newly released James Halliday 'Australian Wine Companion 2012', Passing Clouds were awarded a coveted 5 stars for Graeme's Blend Shiraz Cabernet, 2008 and The Angel Cabernet Sauvignon, 2008 - both received a rating of 94 points; their Bendigo Shiraz, 2009 also received an impressive 93 points. These wines will be among those first released on the Annual Wine Release day at the new cellar door in Musk, Saturday, October, 22.

Passing Clouds wine is available via cellar email or from the new cellar door in Musk, 11am - 5pm seven days.

Read more about Passing Clouds Winery >>

While Shiraz, Cabernet and Chardonnay will likely be long atop the vine in terms of total Australian production, a slew of alternatives are emerging and creating a real buzz in the wine industry.

Written for AGFG by Matt Wallace (Reviewer and Buyer for Premium Wines Direct)

Many alternative grape varieties are receiving critical acclaim and public acceptance. Australian winemakers have taken to the new with such vigour that since 2001 there has been a dedicated alternative varieties show based in Mildura. Varieties including Viognier, Pinot Gris, Sangiovese, Arneis, Barbera, Nebbiolo, Garganega, Kerner, Saperavi, Petit Manseng, Tannat, Schonburger, Cortese, Lagrein, Albariño, Fiano and Tempranillo have all found a place in the Australian wine scene. The best of these offer complex and different flavour profiles, backed by passionate winemakers and consumers who are embracing the new with increasing confidence.

A couple of the brightest stars in this vinous firmament come from the Gemtree and Coriole vineyards in McLarenVale. Gemtree have produced two stunning Albariños to date, Coriole two good and two superb Fianos. Gemtree is a relatively recent entrant into the world of winemaking, with a history dating back to just 1998. They are however third generation vignerons with a passion for innovation, a great track record of environmental responsibility and an ability to regularly turn out exciting and fruit intense wines.

Mike and Melissa Brown (the winemaking and vineyard duo at Gemtree) fell in love with Spanish varieties on a European research trip in 2000 and developed this love over the course of a couple of years, during which they worked two vintages. After taking some time off, they revisited Spain, and particularly Rioja, which is much lauded for its tempranillo. They also went to Galicia, a northwestern coastal town which specializes in the fragrant white variety, Albariño. There they spent invaluable time with Alistair Campbell – a New Zealander who makes Albariño in both the traditional style and the new world way. Mike loved the traditional style which features great acid and sports the unusual but alluring combination of a flinty texture with fantastic mouth feel.

Mike and Melissa were both so passionate about Albariño that Gemtree dedicated some of their most valuable land for plantings and elected to farm it biodynamically. You know Gemtree are passionate about the variety when they calmly recount heading a 35 year old cabernet vineyard to make way for Albariño. Happily the proof is in the product, as the following tasting note attests – ‘a complex, red drinker’s white, solid, textural, apple pie made with granny smith apples, pear, shortbread, long, intense, unique; intense as top flight Polish Hill Riesling but with the floral aromatics of good Pinot Gris. If Pinot Gris is the accountant in the family, Albariño is the rockstar!’

Mike returned in 2007 to assess the 2006 wines and to get hands-on with the harvesting and making of the new vintage. This experience confirmed for Mike the importance of picking early and holding the skins and juice together. Allowing skin contact is very unusual when making aromatic whites, as it typically encourages production of excessive phenolics which can be quite bitter. Wine phenols are grape skin and seed or oak derived compounds. In red wines, when balanced, phenols’ antioxidant characters aid ageing and they also provide a pleasant astringency. In more delicate aromatic whites however, skin contact and the phenol concentration which results will typically dull fruit and aromas and decrease longevity. No such drawbacks with Albariño – so long as the fruit is picked crisp and just short of ripe, skin contact and lees ageing adds and/or complexes, providing shortbread characters which compliment the pre existing granny smith apple aspect magnificently, giving a wonderful textural character to the wine, and generating a robustness which in no way overshadows the wines elegance.

So, take a spin in the Beemer, and head to Gemtree’s cellar door on Main Road McLaren Vale and enjoy a tutored tasting, regional cheeses and a beautiful vineyard setting which rolls toward the feminine curves of the Willunga escarpment. The cellar door also features the highly regarded Salopian Inn whose excellent food can be enjoyed with a glass of Albariño or indeed any of Gemtree’s other lovely wines. While you are there you might be tempted to try their complex and spicy Tempranillo, or the fruit driven and intense ‘Uncut’ Shiraz. Coriole has been experimenting with alternative varieties since the mid 80s when they introduced Sangiovese to their vineyards in McLaren Vale. Now 23 years later the variety is fairly widely planted around Australia, though certainly not in quantities which would make it mainstream.

Coriole has experimented with plenty of other Italian varieties, citing their ‘food friendliness’ as a major incentive for doing so. The most recent cultivar they have commercially released is a Fiano, which originates from Avellino in southwestern Italy. The first couple of releases produced a good drop and involved a lot of winemaking experimentation. The third release, from 2007 saw a settling of winemaking approach, with fruit pressed straight into stainless steel where the juice was fermented slow and cool. The resulting wine is fantastic, showing lime and lemon zest, green apple crunchiness, pear and a hint of white blossom. It’s boldly structured for an aromatic white, but in no way coarse or inelegant. It also pairs beautifully with food, particularly the lovely platters Coriole offer during weekday lunches.

It’s definitely worth a trip to the cellar door to for a tasting of the Fiano or Sangiovese, with a platter of goodies and view of the undulating Fleurieu in front of you.

MasterChef Cooks Up Steaming New Live Show for Sydney

A brand new event is launching in Sydney this December that will bring Australia’s favourite cooking show to life and is set to be the hottest ticket in town – MasterChef Live.

To be held for three action packed days from 10-12 December at the Hordern Pavilion and Royal Hall of Industries at Moore Park, MasterChef Live will be a festival of cooking encompassing a live theatre show and food festival that will bring the MasterChef experience live to its fans.

The MasterChef Live theatre show brings together judges Gary Mehigan, George Calombaris and Matt Preston for sixty minutes of non-stop cooking action and entertainment, complete with celebrity guest chefs and some of the favourite MasterChef contestants with Coles supplying quality ingredients to the pantry. There will be a chance to learn new cooking skills, watch challenges and master classes and get all of the behind-the-scenes exclusives from the TV show.

In addition to the theatre will be a mouth-watering food festival where visitors can taste some of Australia’s best produce, take part in taste and invention tests, watch and learn from the best chefs in the country including top chefs Kylie Kwong, Justin North, Christine Manfield and many more*.

The festival area will also include a Junior MasterChef area to provide an entertaining and inspiring experience for budding young cooks and chefs.

MasterChef judge Matt Preston said, “With the phenomenal success of the last two television series, the next logical step was to bring the show to the public and let them experience every element of MasterChef as if they were taking part in the show itself."

“George, Gary and I are really looking forward to getting hands-on with the visitors and giving them a real behind-the-scenes taste of the MasterChef experience which they won’t get anywhere else.”

The event will be produced by Brand Events, under license from FremantleMedia Enterprises, as the representatives of the MasterChef Australia brand. FremantleMedia Enterprises Director, Live Experiences Dustin Lockett said, “MasterChef has been such a phenomenon with broad audience appeal and we’re confident that MasterChef Live will really capture the essence and excitement of the show and be a real feast for the senses.”

Minister for Tourism and Acting Minister for Major Events, Jodi McKay said this is an outstanding major event for Sydney, the cuisine capital of Australia.

“Securing an event like MasterChef Live in December finishes off a hugely successful year of major events for Sydney and NSW.

“We will continue to aggressively pursue events like MasterChef Live to boost our events calendar and attract even more interstate and international visitors to our famous harbour city,” Ms McKay said.

MasterChef Live is part of the NSW Master Events Calendar developed by Events NSW on behalf of the NSW Government.

Ticket prices start at $55 and include a seat in the theatre show, access to the festival of cooking. Tickets go on general sale from Monday 13 September.

For further information and to register for tickets, visit www.mastercheflive.com.au. Tickets are strictly limited so book early to avoid disappointment.

*Guest chef line-up subject to change and not all chefs will attend each day.

The Albarino vs. Savagnin Debate

For a couple of years I have extolled the virtues of Albariño. Frighteningly trendy on the global scene and much loved by sommeliers, this variety has seen significant plantings in Australia of late. Many producers, notably Gemtree, Tscharke, Irvine and Chapel Hill all had significant plantings and commercial quantities in the marketplace by the time Jean-Michel Boursiquot, an ampelographer or vine detective from the University of Montpellier, visited Australia in 2008 and set the cat amongst the guinea fowl. Boursiquot suggested that much of what has been planted as Albariño in Australia might in fact be Savagnin originating from the French region of Jura. DNA testing has borne this out but significant confusion still abounds.

So how did it happen?

According to Dr Chris Bourke, the Spanish inadvertently sold Savagnin as Albariño between 1955 and 1984. Dr. Bourke himself questioned the authenticity of the CSIRO stocks as far back as 2004 and he also states that a French ampelographer identified some Spanish Albariño as Savagnin as far back as 1983. Earlier investigation could have spared much financial heartache for producers who have committed significant precious earth to the planting of this variety since Dr Bourke's questioning in 2004.

If it looks like Albariño and smells like Albariño...

A number of growers assert that Australian plantings share many of the some key physical identifiers as Spanish Albariño. Several Aussie growers have confirmed that their plantings share with Spanish Albariño the following similarities – 2 seeds per berry (where Savagnin has one), 2 clusters per fruiting branch (Savagnin again has one) and conical clusters and wings where Savagnin's are cylindrical. Many local producers have been gob smacked by the confirmation that their plantings are Savagnin.

Prue Henschke counters this argument:

These are listed as a few of the 85 or so parameters to assess varietal and clonal differentiation under the EU regulations, they are not, on their own, reliable ... especially when the comparison between the Australian material was being made under very different growing ... and seasonal conditions. There is conveniently no mention of the pigmentation of the major veins on the leaf, leaf shape , leaf hairs and petiole shape which differed between the three varieties compared by Santiago, Boso, Gago, Allanso-Villaverde and Martinez in 2007 – Savagnin, Caiño Blanco and Albariño.

That being said, results in bottle have been nothing short of sensational and in no way contradicted local growers belief that what they had in the ground was 'as advertised'. Gemtree's first commercial release is a case in point: How to describe? Complex, red drinkers white; solid, textural, apple pie made with granny smith apples, pear, shortbread, long, intense, unique and steely but with inviting floral aromatics.

In the words of Jim Irvine:

If it walks like a duck and quacks like a duck it is a bloody duck... if what the Spanish are doing is confused then why not allow us the same grace... it is atrocious that the AWBC have said no to a sunset clause off the bat, they don't have that authority. It's all very well to be a compliance centre but they seem to have completely forgotten their marketing mandate... they are hurting us, not helping.

Additional confusion comes from the fact that Jura Savagnin is comparatively neutral, and is generally produced in an oxidized sherry like style where Spanish Albariño and Aussie Savagnin both share a basic aromatic quality and vibrantly fruity pallet. Dr Bourke believes that this reflects the existence of two distinct Savagnin clones and his planting trials confirm that at least some of the Australian plantings of Savagnin sourced from Jura prior to 100 years ago are the musqué clone. It is even less surprising that these new Aussie wines are delivering on expectations when we consider Dr Bourke's suggestion that much Spanish labeled Albariño may well be a blend of Albariño, Caino Blanco and Savagnin.

Alternative Nomenclature Options

Australian producers had been divided in their approach to marketing and face pressure to release 09 wines now. Some, like Gemtree and Tscharke opted to promote 09 wines relying on recognition of their secondary branding, 'Moonstone' and 'Girl Talk' respectively. Savagnin will be mentioned on their back labels. Others like Irvine have considered a move to trademark and alternative name but have found stakeholder consensus difficult to achieve. 2010 vintages have largely been promoted as Savagnin, in the words of Marc Allgrove from Chapel Hill, 'Perhaps the only viable option is that we go to market with the message that Savagnin is exactly the same as what we have released in the past as Albarino, with all the same fantastic qualities and third party accolades.'

More Fruit for the Sideboard

There are other compelling reasons to promote the ongoing success of this varietal in Australia. Damien Tscharke produces a superbly fragrant and femininely muscular wine which up until the 2008 vintage he called Girl Talk' Albariño. In addition to seeing the taste and aroma relationship to its Galician nom de vin, Tscharke further identifies the vines suitability to the local climate, being disease resistant and requiring very low water inputs. It seems also well suited to a wide variety of climates, producing superb results from climates as diverse as King Valley and the Barossa.

There had been qualified industry support for retaining the name Albariño particularly given the confused and potentially varied varietal origins of what makes up bottled Albariño on the international stage. The change of name to Savagnin and subsequent market confusion threatens the continued existence of this style in Australia. Fortunately producers seem to be steeled to face the challenges of rebranding this new/old product. In the words of producer Rollo Crittenden, 'Australia is now the biggest producer of Savagnin as a dry white table wine with 150-200 hectares under vine, this is a magnificent wine style with much potential to grow in Australia but with an equally large marketing burden to face.'

By contributing writer Matthew Wallace of Premium Wines Direct

The 17th of August marks Indonesia's Proclamation of Independence, a day of celebration in Australia.  Due to our close proximity to Indonesia a record number of Australians make the islands their holiday destination and Indonesian migrants are now part of our Australian culture.

Though Indonesia's independence is not a enormously celebrated event by the masses, there are strong pockets of Indonesian culture in our communities. Though it's not an Islamic state, Indonesia is dominated by Muslims and boasts having the fourth largest populous in the world. Though when you look around what we predominantly find is traditional Bali imports everywhere, strongly influenced by Indian, Chinese, and Hindu culture so you will find many popular and affordable imports reflect this. From exquisite furniture carved out of wood to the welcoming statues outside Indonesian restaurants, there's much to be noticed and appreciated.

The Indonesian Independence Day falls on the 17th of August every year and is a very big event for Indonesian people. In search of spices, the Dutch arrived in Indonesia and established a foothold over Indonesian territories in 1605 and since then, up until 1945 when the Declaration of Independence was signed with Sukarno as the first President, many skirmishes were fought over this country.

As major producers, it's no surprise that Indonesian food is rich with spices and herbs. The different contrasting flavours and textures make this cuisine a popular choice for diners.  Among the many types of spices used, nutmeg features extensively in the Indonesian kitchen. The nutmeg tree is native to the Moluccas (the Spice Islands) in Indonesia and has been known as a useful medicine in a number of Asian societies. Many types of stews, soups and main dishes have a pinch of nutmeg in them to enhance the flavour.

The ever popular Indonesian satay is served in many flavourful combinations and many recipes call for the nutmeg embellishment of the savoury.  Essentially satay is slices of meat skewered on sticks and grilled quickly over charcoal. The thing about this dish is its versatility. Satay may be made from pork, chicken, beef, lamb or even tofu and there are many combinations of spice and marinades.

Recreation surfing also provides a significant tie and cultural exchange between our countries, particularly on the island of Bali which has incredible waves and massive tourist draw. Being that Indonesia is one of the most popular tourist destinations in the world, it's no surprise that Australians are huge fans.  What's not to love? Their beaches, tropical climate and rich cultural heritage offers texture to our travels as there are great differences to learn about, enjoy and explore with an open mind.

Tourism comprises one of the major industries of Indonesia. Bali remains one of the most popular places for Australians going on holidays but not much history is known about this wonderful country which is so rich in culture. Indonesian Independence Day is a time to celebrate and also a great way to learn about this interesting country.

• There are 316 ethnic groups which speak 670 dialects in Indonesia.
• Indonesia is counted amongst the largest producers of nutmeg in the world.
• Sumatra Island of Indonesia is also known to produce the largest individual flower in the world, the Rafflesia arnoldi. If you're lucky to see these massive petals expanding out from their earthly roots, beware that it's nickname is “corpse flower.”  Be forewarned that while you're awestruck at the spectacle, there may be a strong odour of decaying flesh if you ever get to see this Rafflesia.
• Coffee, on the other hand, smells spectacular and Indonesia is currently the fourth largest producer of coffee in the world. Production plantations on Sumatra, amongst other island, are reason for these bean origins being common household names in the western world.
• The largest islands of Indonesia are Java, Sumatra, New Guinea, Sulawesi and Kalimantan. Amongst the mind boggling 17 508 islands that comprise Indonesia, it's roughly estimated that only 6 000 are inhabited!
• Indonesia is also inhabited by the Komodo dragon, the largest lizard still roaming the earth today.
• Some of the rarest creatures in the world also call Indonesia home: Miniature deer, fish that climb trees to catch insects, and spiders that catch and devour small birds in giant webs.
• The Indonesia Flag and Monaco Flag are exactly the same.
• There are 32 provinces in the Republic of Indonesia and the North Sulawesi terrain is extremely mountainous and hilly.
• Indonesia has many high mountains, the highest of which are over 4000 meters.
• Earthquakes and volcanic eruptions occur frequently in Indonesia; with over 400 active volcanoes, there are over 3 earthquakes per day.

The 17th of August is marked to commemorate Indonesia's independence after three and a half centuries of foreign occupation and the lives that were lost in battle for freedom. Preparations for the big day begin weeks before with many high-rise office buildings around town sporting large banners and lighted designs. The national colours of red and white can be seen everywhere; in shopping malls, fences around the presidential palace, housing complexes and roads. The words Dirgahayu RI (Long Live Indonesia) are also generously dotted around the city.

The first and main activity during this day of events is the flag hoist which is done by all government offices and schools. While the red and white national flag is being raised, the Indonesian national anthem plays. A moment of silence then follows in which Indonesians contemplate and pray for the late heroes who have been killed in the independence war.

After these solemn processions, the most waited events begin. Games, races, contests and food appear. A popular game, 'Panjat Pinang' is played by adults and children alike. It's a team game where a palm trunk is greased and various prizes are hung at the top. The goal is to reach the prizes and this game provides entertainment for the entire crowd.

When it comes to celebrating Indonesia's Independence day in Australia, why not seek out your local Indonesia restaurant where you can enjoy a delicious range of authentic satays and curries. Also, Indonesia is currently one of the largest producers of coffee in the world and considering the thriving coffee culture we have here in Australia, it won't be hard to source out a cup of fair trade Java - make this Indonesia's Day memorable.

Chef Hat Award Winning Restaurants for 2011

Nominations for the Australian Good Food and Travel Guide's coveted Chef Hat Awards for 2011 are now being considered!

The Australian Good Food and Travel Guides Chef Hat's have been awarded to discerning Chefs around Australia since 1982 (See: Our History). These awards are the result of careful consideration and deliberation. Inspectors appointed by the AGFG dine anonymously. Their reviews and the votes of the dining public, who generously send in their comments throughout the year, determine these results.

The 2011 Chef Hat Award winners will be released early in 2011. If you would like to nominate a restaurant for an award, please do so by voting on the AGFG website. To vote simply click the 'I Like It' button on the restaurant(s) of your choice. Voting is now open!

Current Award Winning Restaurants

Currently there are a total of 443 restaurants throughout Australia that have been awarded Chef Hats for 2010. Every year since the guide's inception this number has increased as more and more Australian chefs push the boundaries of culinary excellence and produce quality, innovative and superb dishes.

The Australian restaurant scene remains rich with cultural influences from Europe, Africa, the Middle East, Asia, America and Polynesia, and continues to cement its reputation as a destination for globetrotting restaurant enthusiasts. World renowned, Sydney and Melbourne maintain their positions at the forefront of Australia's fine dining scene, however a blossoming food culture exists right throughout the country. A concentration of award winning restaurants can also be found in Brisbane, The Gold Coast, the Sunshine Coast, Canberra, Hobart, Adelaide, Perth and Darwin.

Numerous other Award winning Restaurants can be found throughout the states.

• Chef Hat Award Winning Restaurants in Queensland (79)
• Chef Hat Award Winning Restaurants in New South Wales (106)
• Chef Hat Award Winning Restaurants in Australia's Capital Territory (8)
• Chef Hat Award Winning Restaurants in Victoria (116)
• Chef Hat Award Winning Restaurants in Tasmania (116)
• Chef Hat Award Winning Restaurants in South Australia (52)
• Chef Hat Award Winning Restaurants in Western Australia (51)
• Chef Hat Award Winning Restaurants in Northern Territory (7)

Fairness and Accuracy of Chef Hat Award Winning Restaurants

The Australian Good Food and Travel Guide maintain a high respect for chefs and industry professionals, priding itself on the fairness and accuracy of its ratings. As an independent, national guide, we are committed to awarding establishments for excellence based on what we believe to be level, balanced and proven criteria.

Inspectors continue to maintain a mute ‘Michelin' model of rating using symbols, not words to express their judgment of culinary excellence. By not publicizing the exact quality level required for the various awards, we believe it encourages creativity and individuality, and avoids standardisation. That being said here is an insight as some of the things taken into account.

• Award Winning contenders are somewhat reader driven.
• Quality of ingredients is a major part. The use of local/seasonal ingredients is also a big step in the right direction.
• Consideration is given to how true ingredients are to their individual flavours. Likewise the ability to highlight individual ingredients for their beauty and freshness is important.
• How flavours compliment each other and marry is imperative.
• Individuality, creativity and technical culinary craftsmanship are obviously a central focus.
• Presentation has a noticeable impact.
• Portion size and whether it's worth the price demanded is also a factor.

For any diner, consistency in relation to the whole dining experience is fundamental, as it is for our AGFG inspectors. For any restaurant to receive top reviews, the establishment's entire operation has to be orchestral, so the dining experience is akin to the elation felt from the creative precision of a masterful ensemble flawlessly performed. We acknowledge it takes a remarkable amount of focus and discipline to maintain that level of distinction whereby even the extravagant seems simple so anyone could walk in, dine, relax and enjoy.

Your Opinion about Chef Hat Award Winning Restaurants

At the AGFG we acknowledge that all reviews are truly subjective. What we consider exceptional you may consider average or even terrible, and just like that the food critic debate is born.

The internet gives rise to a new kind of dining journalism, one that opens up the doors to personal diners and chefs alike to tell their side of the story. By opening up our site to your comments and considering them in our Awards the whole process is more democratic, and potentially open to debate. Supporters can reinforce positive assertions, and contenders can argue their estimations; after all, a ‘well-thought-out' reader comment has proven to hold as much weight as a Chefs Hat Award.

We encourage all budding food enthusiasts to contribute their thoughts and opinions on the establishments they visit, but remember a true critic is dedicated to fairness and accuracy. Not every review need be auspicious, nor should every evaluation be critical. But every opinion should demonstrate thought, balance and truth.

Who of us does not have a secret love affair with fantastic Indian fare? The sour but fruity tang of kokum, the bitter nutty taste of mustard seeds and the distinctive aniseed flavour of fennel seed. Throughout Australian, as throughout the world, Indian food has made its mark and established an ever-devoted fan base.

India's Independence Day

This month sees the celebration of India's Independence Day on August 15th. Reason enough to relax, celebrate & go fly A kite!

India's Independence Day is a colourful, vibrant and celebrated occasion. In cities throughout India, the tricolours of dark saffron, white and green will splash out from every corner while the sky is sure to be dotted with hundreds of kites in a kaleidoscope of colours

History Of India

Each year at this time India celebrates its freedom from over 200 years of British rule. At the stroke of midnight, as India moved into August 15th, 1947 Jawaharlal Nehru, India's first Prime Minister, read out the famous speech "A Tryst with Destiny" proclaiming India's Independence with the famous lines.

The day is marked with cultural activities: The main event is conducted in the capital city of New Delhi where the Prime Minister of India unfurls the flag and receives a salutation of 21 guns before addressing the nation with his speech paying tribute to all the people who sacrificed their lives for the nation's independence.

One of the great spectacles of the day can be found in the air. Though nobody knows when or how it started, there is a tradition of flying kites on Independence Day. You will see the sky dotted with hundreds of these colourful objects and children and adults alike take part in raucous competitions.

Indian Food

Of course, no celebration is complete without food and Indians love their food! Aromatic spices are undoubtedly the secret to authentic Indian cooking but Indian cuisine varies significantly from region to region reflecting an ethnically diverse assortment of dishes and cooking techniques.
 
Many Indians have adopted the practice of making cakes and sweets in the shape and colours of the national flag. The most common of these is Gulab Jamun, a kind of waffle ball. It's made of dough soaked in sugar syrup flavoured with cardamom seeds and rosewater. These sugary sweet delights are often exchanged and given as an offering between neighbours and friends.

Local Celebrations

For a bit of festivity to celebrate this wonderful day here in Australia, head to Sydney Olympic Park in Homebush. The United Indian Associations will be hosting the India Australia Friendship Fair on 15th of August to celebrate the Indian Independence Day. The fair provides an excellent opportunity to meet people and immerse yourself in culture with plenty of entertainment for the whole family including Bollywood dancing complete with colourful costumes and music.
 
For this festival to fit the bill, in true Indian style fashion, food stalls will be providing a diverse range of delightful Indian cuisine and there will also be a raffle draw featuring prizes such as return air tickets to India. The highlight of this year's event will be a performance by the singing sensation Mikka Singh, rocking the show with famous Bollywood and Bhangra numbers.
 
If you're not a Sydney local don't fret, local Indian Societies around the country always host various activities for this special day and you'll be promised a good time with food and entertainment.
 
India's Independence Day in Australia is as much about celebrating freedom as multiculturalism. This is a day where people from all cultures come together and Australia's diverse ethnicities. 

Fascinating Facts About India

- On India's Independence Day, August 15, 1947 the country was split into India and Pakistan. The partition displaced 1.27 million people and resulted in a high death toll.
- India never invaded any country in her last 100 000 years of history.
- Most Indians rinse their hands, legs, and face before eating a meal. It is considered polite to eat with the right hand.
- Chess was invented in India.
- In India the fold and colour of clothing are viewed as important markers of social classification. Additionally, women can be viewed as either a prostitute or a holy person depending on the manner in which she parts her hair.
- India is the world's largest, oldest, continuous civilization.
- India has the largest number of post offices in the world.
- The largest employer in the world is the Indian Railways, employing over a million people.
- The Taj Mahal in India was built over a period of 11 years (1632-1643).
- The name 'India' is derived from the River Indus, the valleys around which were the home of the early settlers. The Aryan worshippers referred to the river Indus as the Sindhu.
- Diamonds were discovered first in Golconda riverbeds region more than 4,000 years ago.

The precise 'Dreaming of a White Christmas'...

"Dashing through the snow on a one horse open slay..." And so goes the traditional seasonal Christmas carol but unfortunately, Australians are all too often robbed of their traditional Christmas dinner in favour salads and other such light foods as a result of blistering midsummer heat.

But Australians love their roasts, bakes and puddings, so many Australian families have taken to making the most of the mid winter temperatures and opted to feast on traditional Christmas fare in an environment deserving of the ceremony. July's cool days and even chillier nights are the perfect time to gorge on rich hearty foods, revel in the fullness of gutsy bold red wines and relish in deliciously corrupting desserts.

The precise beginnings of Australia's Christmas in July tradition is not totally clear, however, it is generally believed that the practice started with a group of Irish tourists visiting the New South Wales Blue Mountains in July of 1980. As snow fell outside (much to their delight) it is alleged that the group managed to convince a local hotel owner to hold a party called 'Yulefest'. With the event a major success so to was Christmas in July born.

Today, the tradition is celebrated around Australia and many restaurants and hotels advertise specials and events around the popular theme. As much as elsewhere in Australia, the snowfields have embraced the custom which coincides with the high season in the Australian skiing resorts.

So get into the spirit of things and make a mad rush to the nearby stores to stock up on supplies. Dust off the Christmas recipe books that have not seen the light of day since last December and get crackling with yummy dishes like:

• Pecan-and-fig-stuffed turkey breast
• Honey & mustard glazed ham
• Barbecued stuffed pork loin
• Traditional plum pudding
• White chocolate cake with butter-cream icing

If leaving the work to the professionals is more your thing then be sure to book well in advance as many a restaurant and hotels are often bursting at the seams, just like their patrons.

Bier and Food Matching is courtesy of the European Bier Cafe in Melbourne.

Orval Matched with Spanish Pub Paella

This mix is a bit of Spain and a bit of Belgium – with delicious results. Orval is an authentic monastery-brewed Trappist beer with hints of orange and malt. There is an air of complexity on the first sip, but it settles into a zesty, hoppy flavour as you go.

The flavours and depth are a perfect combination with the saffron infused paella which big ingredients include prawns, chicken and chorizo sausage. Both the Orval and the Paella pack a flavour punch! Hop  into the Euro today (pardon the pun) and experience this match made in heaven for yourself.

Lindemans Framboise Matched with Brandy Snap Berry Basket!

This match delves into the world of Belgian Lambic Fruit Biers – Framboise (or raspberry) to be more precise!
The Framboise has a magnificent aroma with a delicate palate of raspberries, undertones of fruity acidity elegant, sparkling clean natural taste.

Balance the fruity acidity with the creamy smooth vanilla ice cream and sweet crunch of the brandy snap basket.

The clean fresh flavours of this yummy dessert is a perfect with this sparkly fruit beer.

Pop into the European Bier Cafe and try it for yourself!