“We want people to be at ease, to come to our home and have a very special experience. In the past people have been intimidated by fine dining, but really it is all about the originality and uniqueness of the food, professional service and drinks offering. It has to be a seamless experience.” - Peter Gilmore.
How does a Jamaican chemistry teacher become the world’s first female rum Master Blender? Celebrating 20 years as Appleton Estate’s head rum maker, Joy Spence is a trail blazer in the industry creating new blends and monitoring the company’s inventory of ageing spirit stocks. Creating rum provides the perfect balance of art and science – it is difficult for Joy to pinpoint where science stops and art begins...
Growing up in a big family in Vietnam, life was hard for Ennis Le. They survived on little as the country was still recovering economically from the war – it taught Ennis a little could go a long way and how to cook with love. Now this tough little Chef, who is the brainchild behind Port Melbourne’s Hanoi Mee Kitchen & Bar, has come full circle.
House wine in Australia has always had a bad rap – and rightly so – most of it is entirely undrinkable. South Brisbane’s Bacchus restaurant, under the watchful eye of Sommelier Andrew Giblin, is breaking with tradition and forging a new way forward, announcing their house label for this year as the acclaimed 2015 Kaesler ‘Bacchus’ Shiraz Mourvedre.
OCT 16, 2018
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OCT 8, 2018