AUTUMN CHOCOLATE AND COFFEE INSPIRED COCKTAILS, NEED WE SAY MORE...?
WE TALK TO...
JAKE & JEN $5.99 (INC. GST)
WHAT DOES IT REALLY MEAN? BACKYARD BBQ RECIPES FOR THIS EASTER HOLIDAY D R I N K S • T R E N D S • T R AV E L • B A R S • E N T E R TA I N I N G • M E E T
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TASTE SAUVIGNON BLANC
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CONTENTS TRENDS 10 On-Trend 93 Gifts & Gadgets
DRINKS 14 Top Wine Picks for Autumn 45 Chocolate, Spice & Coffee Cocktails 53 Mocktails
94 Drinks Cabinet
56 Organic Spirits & Wine
96 Last Drinks with Esprit de Figues
76 The Mexican Spirit
16 Jake Wall & Jennifer Hawkins 82 Amarula 31 The Fabulous Five 90 Wine Storage 62 Sarah Watson 64 Joe Sinagra 70 Scotty Hargrave
VISIT 72 Dubai Scene 78 South Africa 84 Bundaberg Rum Distillery 86 Bars, Brews & Beverages
ENTERTAINING 21 BBQ Recipes â€“ Entertaining at Home 36 Food & Wine Pairing 40 How to Run a Food & Wine Pairing at Home
Every time we entertain at home we learn something new; what not to do and what could have been better. Seldom do we give ourselves enough credit for what we did right. With all the moving pieces: settings, BBQs, gas, ingredients, recipes, drinks, adult's food, kid's food, soft drinks…the list goes on and can be exhausting. But when you think back, often the parts you were the most happy with were the ones you prepared best for. It could be the detail like the garnish or special glassware you chose, but you thought about them well ahead of time and you were prepared.
Curator – Ben Davidson can help you navigate the world of coffee and chocolate-based drinks on page 45. He hasn’t forgotten the kids either, as non-alcoholic options are there for all, starting on page 53. It’s Easter time after all and much of the chocolate needs to be shared around.
Preparing your recipes and ingredients in advance not only reduces stress leading up to the event, but it also helps to avoid finding ingredients out of stock and allows you to plan for a replacement. All the ingredients needed to make the drinks in this edition can be found in the Drinks Cabinet on pages 94 and 95, and while you can substitute most brands it helps to remain true to the recipe as each product has its own special nuances that will work in different drinks - it just depends on how much detail you want to get in to. Our Drinks
Our entertaining feature is around an Easter BBQ (page 21), followed up with our first piece from acclaimed wine writer Nick Ryan (page 31). Nick looks at the up-and-coming winemakers and gives us his pick on who’s going to be setting the standards for years to come. The whole edition is laden with good food and great drinks, so when we were invited to check out the South African wine trails and Amarula Cream’s home, we considered it our duty to report…diligently. Cyclones in Mozambique and baboons on the runway couldn’t dampen our enthusiastic participation in what must be our most adventurous drinks tourism piece yet. Of course, it’s only edition two.
From modelling and property management to an adventure with tequila – Jen Hawkins and Jake Wall share their journey to owners of Sesión tequila, plus how working together has been a breeze and why tequila is the only drink for them. Their story features on page 16.
CHOCOLATE AND COFFEE INSPIRED COCKTAILS, NEED WE SAY MORE...?
WE TALK TO...
JAKE & JEN $5.99 (INC. GST)
WHAT DOES IT REALLY MEAN?
BACKYARD BBQ RECIPES FOR THIS EASTER HOLIDAY D R I N K S • T R E N D S • T R AV E L • B A R S • E N T E R TA I N I N G • M E E T
SNAPSHOT OF THIS EDITION
Love it or hate it, Dubai is an exceptional place. With constant construction, there is always a better hotel, better bar and better café being built somewhere on the sandy plain. Given the strict drinking laws in Dubai, it pays to know where to find your favourite brew – be it a café, juice bar or a world class bar.
It’s that time of year where we all get to over-indulge in chocolate and hot cross buns. To add to your naughty list, Ben Davidson has created a list of cocktails that ooze chocolate, coffee and spice – even more excuses to treat yourself this Easter.
Cocktail recipes on page 45.
Turn to page 72 for the inside scoop on where to go in Dubai.
exploredrinks.com explore DRINKS is your guide to the latest trends, venue openings, rare finds and entertaining at home. From your morning caffeine fix to your final nightcap, we’ve got you covered.
ENTERTAINING With the Easter long weekend looming, what better way than to celebrate with friends. We have designed the ultimate backyard BBQ menu that’s simple to prepare and tastes great too.
Page 21 is where you will find delicious BBQ recipes.
NEXT GEN IN WINE We look at the next generation of winemakers who are making a bit of noise in the scene. All under 40, we find out how they got to where they are today. Turn to page 31 to find out who these wine guns are.
CREDITS EDITORIAL Managing Editor | Ashley Pini email@example.com Editor | Sasha Falloon
firstname.lastname@example.org Associate Editor | Hannah Sparks Assistant Editor | Lukas Raschilla Online Editor | Rachel Tyler Editorial Assistant | Mary Parbery
DESIGN Art Director | Evelyn Rueda Senior Designer | Racs Salcedo
SALES I ADVERTISING National Sales and Marketing Manager | Chris Wheeler email@example.com Sales Manager | Nathan Field
ADMINISTRATION General Manager | Melinda Virgona
EXPERTS Champagne & Sparkling | Ashley Pini Wine | Ben Canaider Wine | Nick Ryan Beer | Lukas Raschilla
Sydney-based tequila-preacher Phil Bayly knows just about everything there is to know about agave-based spirits. Born and raised in Adelaide, Bayly’s start in the industry was during the 1980s, a time when he travelled extensively promoting tequila. Today, Bayly is considered to be one of the preeminent tequila pioneers in Australia.
Thrown out of university in Adelaide, Nick Ryan used the knowledge he’d gained raiding his old man’s cellar to land a job with one of Sydney’s leading wine merchants. Realising that writing about it was easier than lifting it has led him to where he is now. He’s a wine columnist for The Australian newspaper and a regular contributor to Gourmet Traveller Wine and GQ. He also writes a weekly column musing on life for Adelaide’s Sunday Mail.
Agave Spirits | Phil Bayly Cocktails | Ben Davidson
PHOTOGRAPHY Stephen Walton
FOOD I STYLING Shared Affair, Catering | www.sharedaffair.com.au explore Drinks is published by Hip Media
169 Blues Point Road, McMahons Point, NSW 2060 Ph: 02 9492 7999 www hipmedia.com.au ABN: 42 126 291 914 The views expressed in explore DRINKS are of the respective contributors and are not necessarily those of the magazine or Hip Media. Copyright is held by Hip Media and reproduction in whole or in part, without prior consent, is not permitted. Other explore titles include: explore Whisk(e)y, explore Rum, explore Gin, Tequila & Vodka, explore Beer, explore Cider, explore Champagne & Sparkling, explore Wine, explore Cocktails To order your copy of explore visit: exploredrinks.com Hip Media was the winner of Small Publisher of the Year at the Publishers Australia Awards of 2010
Ben Canaider writes about drinking and high culture, including wine, spirits, and beer and is also the author of six books on similar subjects. “When not typing, he enjoys writing stories and re-reading his favourite books. He does not go out at night and only patronises restaurants he has been to before,” excerpt from www.bencanaider.com.
Lindsay Trivers is a wine educator, writer, hospitality expert and founder of The Tasting Class, the UAE’s first company focused on providing interactive tasting events in hotels, restaurants and private homes with the aim of increasing knowledge about wine and premium beers. She also provides specialist wine and beer training and consultancy for the hospitality industry.
V I S I T U S AT T H E B R E W E RY: 136 Hall Street, Spotswood VIC 3015 · BREWERY FRESH BEER · · GROWLERS & SQUEALERS · · TASTY BEER FOOD · · BREWERY TOURS · Thursday 4pm-10pm Friday 4pm-11pm Saturday 12pm-11pm Sunday 12pm-9pm
ON-TREND ks as much as you We like to explore the wonderful world of drin releases to fashion do. From new venue openings and product brands, the drinks designers collaborating with wine or spirits look forward to industry is a truly diverse landscape and we abroad. bringing you the latest happenings locally and
MUST BUY: BIKE WINE HOLDER BIRICHINO BICYCLES HAS DEVELOPED A NEW ACCESSORY FOR WINE LOVERS. THAT’S RIGHT, YOU CAN NOW CYCLE FROM A TO B WITH A BOTTLE OF WINE ATTACHED TO YOUR BIKE USING A LEATHER WINE HOLDER. THE COMPANY ALSO SELLS A RANGE OF OTHER ACCESSORIES, INCLUDING TWO DIFFERENT SIZED WOODEN CARRIER CRATES. CHECK THEM OUT AT BIRICHINOBICYCLES.COM.AU
Coravin has released two new wine systems. Model One allows wine lovers to pour wine without removing the cork, so they can taste a bottle before committing to it. Model Two is slightly more expensive but has an improved streamlined and modern design. Either way, we definitely recommend you give these products a try as they keep the wine fresher for longer. Head to page 93 for details on the RRP.
DE FIGUES TRY: ESPRIT behind
d the mastermin Patrick Borg, ueur inspired liq a d es, has create gu Fi de it pr Es The recipe, rranean roots. by his Medite ars than seven ye e team more which took th t to make, sees d developmen of research an in -old distillery d in a 150-year the figs infuse very The liqueur is three months. Burgundy for jam. rry and raspbe d tastes of fig an e m so ur vo fla cipes. for cocktail re See page 96
VISIT: LONG CHIM MELBOURNE MUST TRY: THE SHOWER BEER Most of us have been drinking beers in the shower for years; it’s the most efficient way to get ready. Snask and Pangpang Brewery in Sweden however, have upped the ante with a Shower Beer that doubles as a conditioner. That’s right, you can actually drink this double strength beer while you wash your hair with it!
David Thompson has brought Thai food to Crown Street in Melbourne with the opening of Long Chim. The restaurant seats 160 people, and the must try dishes include anything with noodles and the soft-shell crab with chilli, black pepper and coriander. On the drinks list is also a number of hand crafted cocktails, popular beers and a long list of wines. Check-out the menus at crownmelbourne.com.au
NEW: THE ITALIAN RANGE Bird in Hand Winery has collaborated with Fashion Designer Dion Lee to develop The Italian Range. The collection is made up of the Arneis, Pinot Grigio, Montepulciano, Pino Nero, Rosé and Nero D’Avola varieties, and will be promoted by Bird in Hand Ambassador, Silvia Colloca. To make the bottles, Lee explored the concept of negative space, integrating the colour of the wine into the design. For more details on Bird in Hand head to exploredrinks.com
NEW: ESSENZA MINI Minimalistic, space saving and coffee that packs a punch. If these are things that make your ears prick up – then read on. Nespresso has recently launched the smallest coffee machine in its range, Essenza Mini. It might be small in size but it still creates a high-quality Nespresso coffee that we have grown to love. The Essenza Mini machine will retail for $249 and is available in stores now.
VISIT: KU DE TA PERTH Anyone who has ever visited Bali would know about KU DE TA. Aussies love it, and now we’re lucky enough to have our very own venue on the Swan River in Perth. Dubbed ‘Bali on the Swan’, the venue will hold 850 people and is expected to become a prime tourist location. Head to page 64 for an interview with head Bar Manager, Joe Sinagra.
TRY: SOUTHERN WILD DISTILLERY Southern Wild Distillery is a new Tasmanian based company that we’ve got our eye on; mainly because it just released three gins as a part of its Dasher + Fisher collection. Each of the gins are named after an aspect of the Tasmanian landscape. Mountain Gin is fresh and bitter, Meadow Gin is sweet and hot, and Ocean Gin is complex and layered. To order go to southernwilddistillery.com
NEW: TWO BIRDS BREWING RELEASES PALE Following a high flying 2016, Two Birds Brewing has released a new Pale Ale. Its name is Pale, inspired by the style and colour of the drink. Made from Golden Naked Oats, it’s smooth, tropical and has a hint of pine on the palate. Available in 330ml bottles and dressed in the new label design. For more details on the new brew head to twobirdsbrewing.com.au
VISIT: MELBOURNE FOOD & WINE FESTIVAL Melbourne Food & Wine Festival will celebrate its 25th anniversary this year. As per usual, there will be delicious food and wine, masterclasses hosted by leading chefs, and the announcement of The World’s 50 Best Restaurants. The festival will run from 31 March until 9 April, so be sure to mark it down in your calendar. For more information see melbournefoodandwine.com.au
NEW: SIERRA NEVADA RELEASE THE SIDECAR AND TROPICAL TORPEDO Just in time for the end of summer, Sierra Nevada has released two new beers to the Australian market. The first, Sidecar, is an Orange Pale Ale with a bright, citrus-heavy character. The second, Tropical Torpedo, is an American IPA inspired by the island life. The brand has also launched a ‘Take Me to Beer Camp Promotion’, in which 12 lucky winners will be sent to the Chico Brewery later this year. For more information visit sierranevada.com
ELLY HOTEL VISIT: CLOV t Moran and brity Chef Mat
ss run by cele locals call it spitality busine ho e th l, te otel (or as the lo H So lly ve lo C e th taken , has acquired g hole will be Bruce Solomon hside waterin ac be ic on ic llowing that, Sydney. The w months. Fo fe The Cloey) in st fir e th r is fo fore ry and run as t they fancy be over in Februa nts to see wha de si re ith w t . rs will consul u is designed the new owne and a new men e ac pl ke ta renovations
TRY: ANTIPODES GIN Antipodes Gin hit the market less than 18 months ago and happens to be Australia’s first certified organic gin. Distilled in New South Wales’ pristine Hunter Valley, it is infused with native Australian botanicals including lemon myrtle and Tasmanian pepperberry. Notes of liquid sherbet and fennel complement its robust and full flavoured profile. For more information on organic spirits turn to page 56.
Picture: The popular Clovelly beach in Sydney’s eastern suburbs
ABOUT BATCH BITTERS IS GOOD, HONEST AUSTRALIAN BITTERS. CAREFULLY CURATED TO CREATE A LIQUID SO GOOD IT WILL BECOME A STAPLE ITEM IN YOUR KICTHEN CUPBOARD.
BATCH AROMATIC BITTERS
CAREFULLY MACERATED IN CUSTOMISED EXTRACTION TANKS OVER THREE DAYS. THE RESULT IS A STRONG INTENSE FLAVOUR, RICH SPICE NOTES AND LAYERED HERBS WITH A BITTERSWEET LINGERING FINISH
MORE THAN 20 INGREDIENTS INCLUDING BARKS, HERBS AND SPICES DELIVERING EXTRA DEPTH AND COMPLEXITY IN FLAVOUR. PERFECT FOR ENHANCING COCKTAILS
AUSTRALIAN MADE INCLUDING NATURAL TASMANIAN MOUNTAIN BERRIES AND TASMANIAN HOPS
BATCH ORANGE BITTERS
CRAFTILY CREATED FROM EXTRACTIONS OF ORANGE PEEL, PITH AND JUICE WITH SPICE ADDITIONS IN CUSTOMISED EXTRACTION TANKS
AUSTRALIAN MADE INCLUDING THE CLEVER INTEGRATION OF AUSTRALIAN NAVAL ORANGES
PERFECT AS AN ADDITION TO DESSERTS INCLUDING ICE-CREAM
Unsure of which wines to drink this season? Ashley Pini, Hip Media’s Managing Editor and member of the drinks industry panel picks his go-to dozen for autumn.
AMBERLEY CHENIN BLANC 2015
WILLIAM FEVRE PETIT CHABLIS 2013
This is an absolute bargain and the perfect match for spicy food with its red apple, lychee and light herbal flavours.
This wine is a great introduction to chablis, one of France’s great treasures. It’s quite dry, so definitely try this with food first, preferably seafood.
D’ARENBERG THE CUSTODIAN GRENACHE 2012
PETALUMA HANLIN HILL RIESLING 2016
Winemaker d’Arry Osborn’s grenache vineyards in McLaren Vale have earned him the title of Custodian over the years as well as an acclaimed wine that boasts generosity of fruit and spice.
A great expression of Australian riesling with mouthwatering acidity and juicy citrus flavours. Serve with fish, fresh chilli and a squeeze of lime.
NEPENTHE ALTITUDE 2016 SAUVIGNON BLANC
HARDYS 2014 HRB CHARDONNAY
New Zealand is not the only country that produces great sauvignon blanc and Nepenthe in South Australia makes a worthy rival that’s approachable, tropical and textural.
An affordable and great quality wine that’s fine and lively, with honeyed popcorn and nutty notes, plus a juicy palate that has tones of fruit and oak.
PETER LEHMANN WINES MARGARET SEMILLON 2010
GRANT BURGE THE HOLY TRINITY 2012
Peter Lehmann was one of the greats of Australian winemaking and named his semillon after his beloved wife, Margaret. This wine is aged for five years before it is released and has superb lemon and citrus flavours.
A cherished blend of grenache, shiraz and mourvedre. It is elegant and fruity with juicy berry flavours and fruitcake. Definitely worth the price.
VASSE FELIX CABERNET SAUVIGNON 2013
PASSING CLOUDS FOOLS ON THE HILL PINOT NOIR 2015
The first red wine to be made in Margaret River and now one of the world’s best cabernets. It has great ageing potential, so make sure you put away at least a bottle.
Grown at 742 metres above sea level, braving extreme heights has paid off for Passing Clouds with an elegant and juicy pinot reminiscent of maraschino cherry and spice.
TYRRELL’S SPECIAL RELEASE SHIRAZ 2014
TAITTINGER PRESTIGE PRÉLUDE GRAND CRU
There aren’t many bottles of this wine left, so if you can get your hands on one be sure to savour its intrinsic layers of fruit and spice, perhaps with a roast on a cool autumn day.
An award-winning wine, at a price that isn’t too steep (it is Champagne after all). The Prélude is a 50/50 blend of chardonnay and pinot noir with rich flavours of dried fruits and mixed spice.
*Prices may vary depending between retailers. exploredrinks.com 15
: N Ă“ I S IN SE
e k a J & Jen y g and propert From modelin their to setting up management awkins nd, Jennifer H own spirit bra their tell us about and Jake Wall and quila, Mexico fondness of te test em to their la what drew th n. venture, SesiĂł
Jen Jake in the agave fields in Mexico 16and exploredrinks.com
Ashley Pini: Lovely to meet you both and thank you for being a part of the autumn edition of explore DRINKS. Can you tell us how you came up with the idea for Sesión? Jennifer Hawkins: It’s nice to meet you too, thanks for having us! Jake Wall: I was introduced to tequila about ten years ago while in the US. I really enjoyed the taste of tequila and it became my drink of choice. I now enjoy Sesión on the rocks. Creating a tequila company has been a pipe dream of mine for a long time now, but it took a few years to find the right team, distilling partner and perfect the juice! JH: Jake introduced me to tequila actually, when we were in the Maldives. The taste was different to other spirits and now it’s literally the only spirit I drink. We had our heart set on starting our own tequila brand and Sesión just happened. It was definitely a long process three years all up - but we were persistent and the rest is history. AP: What did you enjoy the most about the time you spent in Mexico? JH: The Mexican culture is so vibrant. They are so passionate and let’s be honest, Mexican food and tequila are the best! JW: Yeah, I think we ate and drank the whole time we were in Mexico. We also had an incredible time visiting our distillery and agave fields! AP: Who came up with the name? JW & JH: We had a brainstorming meeting; well we had a few, of course! We were talking about tequila being a sessionable drink in the US and Mexico - they don’t just slam it down in a shot glass, they really enjoy the flavours tequila brings straight or in a cocktail. We wanted to change that perception of tequila in Australia and decided to name it Sesión, which translates to session in Spanish. AP: What’s special about Sesión tequila? JW: Our distilling partners at Tierra De Agaves have an incredible heritage dating back over 250 years through the Beckmann family who are eighth generation distillers. Our process, heritage and quality are second to none.
Jake using a coa blade to cut back and expose the agave’s pineapple shape
JH: Their ancestor Don José Antonio de Cuervo actually created the first tequila and still to this day we use the same yeast strain that was used way back then. Isn’t that amazing? JW: Sesión has smoothness; it’s so easy to drink and we have won gold and silver medals to back that up. JH: It was pretty incredible to win medals for our Blanco, Reposado and Mocha tequilas at the San Francisco World Spirits Competition. We were extremely humbled and proud. AP: You both wear many hats; from modeling to property management and working as an ambassador, how do you find the time to work on a tequila brand? JW: Ha. I stay away from modeling now; I am a builder by trade and loving our business ventures with Sesión and J Group Projects. We have great people in the right positions working with us both daily. Our life is pretty hectic, I will admit that, but we are working towards some big goals! I love having this girl
by my side through it all. JH: I agree! Life can get pretty busy, but I’m so grateful for the opportunities and life we lead, truly. It has taken a lot of work and persistence to get to this position, but gosh I love it. You asked about how we find the time - we just do. Prioritising, delegating, acting on instincts, and enjoying work all play a huge role. Beyond that, if I can be honest, we get up at 5am every day and go-go-go. It really is about switching hats daily. The most important thing in business, I think, is working with amazing, enthusiastic people and I am obsessed with our team! AP: What’s it like (challenges and highlights) working together as a couple? Does the tequila help? JW & JH: Well, we don’t actually cross over too often, we see each other at brand meetings and that’s about it. When it comes to growing the brand that’s when passion comes into play and we get carried away in the moment. It’s fun and nerve racking all at the same time! We love it!
Jake and Jen enjoying a Sesión tequila cocktail
“IT HAS TAKEN A LOT OF WORK AND PERSISTENCE TO GET TO THIS POSITION, BUT GOSH I LOVE IT”
AP: Would you consider doing any other drinks? Can we expect to see Sesión vodka any time soon? JW: No, tequila is a natural fit as it’s our favourite drink. We only started this brand and company because it was something we were passionate about and it was/is a part of our lifestyle. JH: No way. That’s not to say we won’t expand Sesión, but as I said I’m only into tequila now, thanks Jake! I won’t touch vodka. Come over and taste the good juice. Agave all the way! Haha.
AP: What’s an example of a great night out for you? What drinks might you order and what types of bars (if at all) would you go to? JW: Sipping Sesión oceanside with Jen and some good mates. JH: Sounds good! AP: When entertaining at home, what ‘easy to make drinks’ would you have ready to offer your guests? JW: We really enjoy making palomas in summer and they are really easy to make at home.
Add 45ml of Sesión Reposado and half a fresh lime juiced into an ice filled tumbler; top with grapefruit soda and garnish with a lime wedge. Another great drink is a ginger margarita, which is 45ml of Sesión Blanco, 10ml agave syrup, 25ml fresh lime juice and one-quarter of a fresh ginger knob mixed in a cocktail shaker and served! JH: Mm, yes palomas, strawberry margaritas, or last weekend we served up watermelon spring floras. Ah, they were insanely good, so fresh! Ingredients are on our Instagram and website. AP: Knowing your tequila is going to be delicious, and I may have one too many (thank you for the bottle on my desk BTW), have you got any tips on how to bounce back and look 100 per cent the next day? JW & JH: Ha, well if you stick to Sesión and don’t mix your spirits you will wake up fresh. Well almost...
Sesión on Tequila Cocktails Tequila is back and it’s cooler than ever. Premium tequila should be savoured, sipped or mixed in a cocktail to enjoy.
PALOMA GLASS: Tumbler INGREDIENTS 45ml Sesión Blanco tequila 25ml Fresh lime juice San Pellegrino Grapefruit Soda METHOD Add Sesión Blanco tequila and fresh lime juice to a cocktail shaker with plenty of ice and top with San Pellegrino Grapefruit Soda. Stir vigorously, don’t shake. Strain into an ice filled tumbler and garnish with a slice of lime GARNISH: Lime wedge
GINGER MARGARITA GLASS: Tumbler INGREDIENTS 45ml Sesión tequila 25ml Fresh lime juice 10ml Agave syrup Half a knob of fresh ginger METHOD Add all ingredients to a shaker, add lots of ice and shake hard. Strain into an ice filled tumbler and garnish with a slice of lime GARNISH: Lime wedge (served on the side)
SESIÓN HONEY FIX GLASS: Highball INGREDIENTS 45ml Sesión Reposado tequila 120ml Freshly pressed (or good quality) green apple juice 2 tbsp Honey 2 tbsp Fresh lime juice METHOD: Add all ingredients to a shaker. Shake with lots of ice and strain into a highball glass. Garnish with a slice of green apple GARNISH: Slice of green apple Sesión is the Spanish word for session and is available in three core flavours: blanco, reposado and mocha. Each flaunts unique flavours, aromas and textures and is proudly made in the fields of the Tequila region.
NEGRONI MOCHA GLASS: Rocks INGREDIENTS 20ml Sesión Reposado tequila 20ml Campari 10ml Sweet vermouth 10ml Sesión Mocha tequila METHOD Add all the ingredients to a tumbler filled with ice and stir until chilled. Garnish with a large swathe of orange peel GARNISH: Orange peel
OLD FASHIONED MOCHA GLASS: Tumbler INGREDIENTS 30ml Sesión Mocha tequila 30ml Sesión Reposado tequila 1tsp Brown sugar METHOD Place the brown sugar in a tumbler and add a dash of water. Stir the brown sugar until most of it is diluted, almost making a paste. Add the other ingredients and ice and stir until chilled. Garnish with a large piece of orange peel GARNISH: Orange peel
Autumn has arrived and while the days are still warm, why not make the most of your backyard by throwing a barbeque. Fire up the hot plates, grab a group of friends and cook them a feast with these delicious recipes. PHOTOGRAPHY STEPHEN WALTON GLASSWARE RSN AUSTRALIA FOOD RECIPES SHARED AFFAIR
BURGER SLIDER TRIO
SERVES 12 OF EACH BURGER
PULLED PORK SLIDERS INGREDIENTS 1.2kg Pork shoulder 700ml Coke Zero 700ml Pulp free orange juice 4 tbsp Texan spice mix 1 x Red cabbage, thinly sliced 1 x Bunch shallots, thinly sliced 2 x Granny Smith apples, cut into matchsticks 1 x Jar of chipotle aioli 12 x Slider buns METHOD 1. Preheat oven to 150°C 2. Place pork shoulder (skin side up) into a deep roasting tray with the Coke Zero, orange juice and spice mix 3. Cover tightly with foil and bake in oven for four hours 4. Remove pork from pan, discard skin and use two forks to shred your meat 5. Skim any fat from pan juices, then place in a saucepan 6. Reduce sauce on stove top to a medium heat for 20 minutes or until thickened and slightly syrupy 7. Combine meat and sauce 8. Place cabbage, shallots and apple with enough chipotle aioli to coat 9. Mix well 10. Build your slider with a generous amount of pulled pork and top with slaw
MOROCCAN LAMB SLIDERS INGREDIENTS 1kg Lamb mince 1 x Bunch flat leaf parsley, finely chopped 2 tsp Ground cumin 2 tsp Ground coriander 1 ½ Cups dried bread crumbs (packet is fine) 4 x Eggs 1 ½ x Cups Greek yoghurt 1 x Bunch mint, finely chopped 1 x Lemon, zest and juice Salt and pepper 1 x Jar of store bought ajvar (capsicum relish available at supermarkets and delis) 12 x Slider buns METHOD 1. Place lamb, parsley, cumin, coriander, bread crumbs, eggs and a good amount of salt and pepper in a bowl 2. Use your hands to combine ingredients thoroughly 3. Shape mince mixture into 12 patties 4. Make patties slightly larger than your slider buns as they will shrink when cooked 5. BBQ patties for approx. three minutes each side for medium 6. To make mint yoghurt, combine yoghurt, mint, lemon juice and zest, salt and pepper in a bowl 7. Mix well 8. Build your slider with a tablespoon of ajvar on the base, next the lamb pattie, then a good dollop of mint yoghurt
PORTUGUESE CHICKEN SLIDERS INGREDIENTS 2 x Large chicken breasts 3 tbsp Piri Piri spice mix 1 x Baby cos lettuce, shredded 1 x Whole sliced cheese 1 x Tub whole egg mayonnaise 12 x Slider buns METHOD 1. Slice each chicken breast diagonally and into six fillets 2. Place chicken and Piri Piri into a zip-lock bag and work well with your hands to thoroughly coat in spice mix 3. Set aside to marinate for ten minutes 4. Grill chicken on BBQ for one minute each side or until cooked through and lightly charred 5. Build your slider with a good dollop of mayonnaise, some shredded lettuce, chicken fillet and cheese
A trio of sliders
INGREDIENTS 3 x Racks of thick-cut pork ribs 1 x Litre beef stock 700ml Pulp free orange juice 2 tbsp Brown sugar 500ml Good quality smokey BBQ sauce 2 x Sticks of lemon grass, bruised 6 x Cloves of garlic, peeled 1 x Thumb-sized piece of ginger, cut into four 4 x Star anise 8 x Kaffir lime leaves
INGREDIENTS 24 x Large green prawns, shells on 2 tbsp Ground cumin 3 tbsp Ground coriander 3 tbsp Smokey paprika 2 tbsp Turmeric 2 tbsp Olive oil 24 x Wooden skewers, soaked in water overnight
METHOD 1. Preheat oven to 150Â°C 2. Place ribs in a deep roasting dish 3. Combine all other ingredients in a bowl and pour over the ribs 4. Cover tightly with foil. Bake in oven for four hours 5. Remove your ribs from pan and set aside 6. Pour pan juices into a saucepan and reduce on stove top on medium heat for 20 minutes or until reduced and syrupy 7. Grill your ribs (bone side up) on BBQ until charred. Slather over your sticky BBQ sauce
PREPARATION 1. Place prawns, spices and olive oil in a large zip-lock bag 2. Use your hands to work mixture until all prawns have an even coating of spices 3. Refrigerate overnight METHOD 1. Thread prawns onto soaked skewers through the tail, making sure the skewer goes firmly into the prawnâ€™s head 2. Grill on BBQ until prawns have changed colour to bright orange
CHORIZO AND TOMATO SALAD INGREDIENTS 3 x Spanish chorizo, sliced into 1cm rounds 3 x Punnets baby roma tomatoes, quartered 1 x Small Spanish onion, thinly sliced 4 x Cloves of garlic, thinly sliced 1 x Bunch flat leaf parsley, chopped finely 5 tbsp Sherry vinegar METHOD 1. Arrange tomatoes and Spanish onion in serving dish 2. Heat a good lug of olive oil in a frying pan 3. Fry off chorizo until edges start to crisp 4. Add sliced garlic and fry for another minute until garlic is fragrant 5. Add vinegar to the pan and remove from heat, mixing well 6. Pour your chorizo and warm vinaigrette over tomatoes, sprinkle over parsley and toss well to combine
TIP: Soak your skewers in water overnight, so when you cook the skewered prawns on the BBQ the skewers donâ€™t burn
Chorizo and tomato salad
Cabbage, carrot and coriander slaw
CHARRED CORN WITH CHILLI LIME BUTTER INGREDIENTS 12 x Cobs of corn 250g Butter 3 x Zests of limes 2 x Large red chillies, finely chopped 1 x Block of feta cheese METHOD 1. Peel back husks of corn, removing all silks 2. Tie husks back at base to make a handle to hold corn cobs 3. Grill your corn on BBQ for 20 minutes, turning regularly 4. Meanwhile, melt butter in a small saucepan 5. Add lime zest and chilli, infuse for one minute, then remove from heat 6. When corn is charred, remove from BBQ, brush each cob generously with chilli, lime butter and arrange on a serving platter 7. Crumble over feta and serve immediately
CREAMY POTATO AND BACON SALAD INGREDIENTS 2kg Chat potatoes, cut into 2cm cubes 600g Bacon, diced 1 ½ Cups of whole egg mayo 1 ½ Cups of sour cream 1 x Bunch shallots, finely chopped 4 tbsp Wholegrain mustard METHOD 1. Place potatoes in a large saucepan 2. Cover with cold water
Charred corn with chilli lime butter
3. Bring to the boil over high heat 4. Reduce heat to medium and cook potatoes uncovered for three to four minutes or until tender when pierced with a skewer 5. Drain. Transfer to a bowl 6. Fry off bacon in a skillet until crispy 7. Combine bacon, mayo, sour cream, shallots and mustard 8. Pour over potatoes and mix well
CABBAGE, CARROT AND CORIANDER SLAW INGREDIENTS ½ Small red cabbage, finely shredded ½ Small white cabbage, finely shredded 3 Carrots, peeled and julienned or grated 1 x Bunch shallots, finely chopped 1 x Bunch coriander, roughly chopped (reserving a few sprigs for garnish) ¼ Cup of white wine vinegar 1/8 Cup of olive oil 1 tbsp Soy sauce 1 tbsp Brown sugar 1 tsp Dried chilli flakes ½ tsp Sesame oil METHOD 1. To make dressing, combine vinegar, oil, soy sauce, brown sugar, chilli flakes and sesame oil in a jar and shake well to dissolve sugar 2. Place all salad ingredients in a bowl, pour over dressing and mix well 3. Garnish with reserved coriander leaves
ENTERTAINING TIPS PREP Preparation is key. Write a list of all your ingredients and jobs that need to be done around the house. Prepare as much of the food as you can the night before. FOOD There is nothing worse or more frustrating than shopping the morning of and not having a key ingredient in stock. Do as much of the shopping you can the day before. When marinating meat, also plan to do this the day before so the flavours can really melt into the meat. DRINKS Have chilled drinks ready for when your guests arrive. A crisp cold pale ale or a glass of sparkling is a great drink on arrival. Filtered water in large glass decanters filled with fruits, herbs or celery sticks look good and add a refreshing flavour for everyone to enjoy. SETTING Autumn is a great time of year to have a BBQ with family and friends. And as Easter is only a stoneâ€™s throw away, style your backyard with Easter decorations; organise outdoor games and run an Easter egg hunt for the little ones to enjoy.
Herbed couscous with pomegranate jewels 28 exploredrinks.com
WINEMAKING IS A PURSUIT THAT DRAWS ITS PARTICIPANTS FROM MANY AND VARIED SOURCES. There are those who come into the world slippery and screaming with one tiny foot already on the path to a winemaking career. There are those who come from not entirely dissimilar fields, more agricultural than viticultural, who over a period of time learn the simple truth that winemaking can be a lot more fun than shovelling out what livestock leave behind. And then there are those who are transformed by their exposure to wine and quickly realise the grape has them in its clutches and all thoughts of alternative careers evaporate faster than a splash of fino hitting sunbaked streets. We spoke to five outstanding winemakers, all under the age of 40, about their pathways to their current roles. WORDS NICK RYAN
Michael Downer, winemaker at Murdoch Hill
and the son of the gregarious Peter, Tom Barry grew up in a house energised by the permanent parade of wine people enjoying the conviviality for which this industry is famous and at which the Barry’s excel.
Tom Barry, third generation winemaker at Jim Barry Wines
For Simon Killeen it’s a sensory memory that remains crystal clear - the smell of fermenting muscadelle in his father Chris’ winery that he fell in love with at five years old.
Tom Barry and Simon Killen come from the genetically guided camp. Both are the sons of winemakers and knew their way around vineyards before they could even reach high enough to steal a few ripe berries. Anita Goode and Michael Downer were generational farm kids, she at Mt Benson on South Australia’s Limestone Coast and he at Oakbank in the Adelaide Hills, who watched parents plant vineyards as part of diversifying the family property.
And Stephanie Dutton had plans to be a geneticist before part-time jobs working the floor in some great Melbourne restaurants introduced her to the pleasures of wine and inspired her to pack her bags and enrol in a Masters of Oenology in Adelaide. They have travelled to different routes, but all find themselves now at the same point. As winemakers with a firm grasp on their craft and a strong vision for where they want that to take them. As the grandson of the legendary Jim Barry,
Michael Downer’s earliest vinous memory is tasting the first crop of sauvignon blanc from the vineyard his family had just planted, never really imagining then that twenty years later this vineyard would be at the heart of the impressive line-up of wines he makes under the Murdoch Hill label. Anita Goode is another who harks back to a sensory memory when recalling her earliest memories of wine. “I would be hanging out in the Bleasdale Cellar Door while Dad stopped for a break because the car had ‘hiccups’ on our way to our Victor Harbour holidays as kids,“ says Goode, who has used the vineyard planted on the family property, Wangolina, to create an
“THERE HAS BEEN A HUGE SHIFT IN THE LAST TEN YEARS FOR MORE EXPRESSIVE WINES THAT SHOWCASE PLACE, HAVE VIBRANCY AND DRINKABILITY. I THINK THIS DEMAND WILL CONTINUE AND EVOLVE LOOKING FOR MORE TEXTURE AND SAVOURY PROFILES IN OUR WINES.” impressive wine label of the same name.
Anita Goode, winemaker at Wangolina Station
“That place had a really cool ‘cellar’ smell about it and I fell in love. It was only years later that I realised the car breaking down in Langhorne Creek every time wasn’t just an incredible coincidence.” Mentorship, guidance and inspiration are priceless commodities in the early days of a winemaking career. Stephanie Dutton found hers in the Barossa when she joined the winemaking team at Penfolds and began working with veteran red winemaker Steve Lienert. “He reminds me of the long-term thinking required in this industry,” Stephanie says. “So often people in any industry fall victim to short-term thinking. Chasing short-term dividends is not always the answer.” Working his first vintage at Cape Mentelle put Michael Downer under the guidance of someone whose influence still guides him. “It was Rob Mann’s first as Chief Winemaker. I learnt a lot from his attention to detail and to see him make some big changes for his first vintage as head winemaker was eye opening. It showed me how different winemakers could
Stephanie Dutton, Penfolds red winemaker
“SO OFTEN PEOPLE IN ANY INDUSTRY FALL VICTIM TO SHORT-TERM THINKING. CHASING SHORT-TERM DIVIDENDS IS NOT ALWAYS THE ANSWER.” be in their expression and techniques, one not necessarily better than the other, just different. Tom Barry takes inspiration from his father Peter, just as he had from his own old man, Jim. “Dad’s always supported my ideas and is happy for me to give anything a crack in terms of styles, trials or investing in technology that will allow us to make better wine. He knows that I respect the company that he and Mum have built and that I will make sensible decisions in terms of wine style and quality.” Despite his father Chris’ premature passing, Simon Killeen knows his influence still informs just about everything he does in his own career. “When I was a kid, I idolised him and followed him around everywhere. In the last two years, I’ve missed him the most and wished he was around so I could bounce things off him about style, technique and all those one percenters that I wish he could pass on.” Having made a few mistakes in the early days there are tales of over-sulfured wines, sucked in tanks and blown out pumps among this lot - all are now well established in their careers, have
significant runs on the board, a slew of impressive wines behind them and even more to come. So where do they see Australian wine in ten years time? “There has been a huge shift in the last ten years for more expressive wines that showcase place, have vibrancy and drinkability. I think this demand will continue and evolve looking for more texture and savoury profiles,” says Downer. For Stephanie Dutton, it’s all about the top end. “The mission to premiumise the industry to assist our reputation globally continues and I feel will really pay dividends within the next decade.” “I can see us making more textural, complex
and more food friendly styles; wines that speak of their regions and their vignerons, wines with personality,” says Goode. “Wines that express the uniqueness of our regions,” define the future, Tom Barry forsees. “Wines that can come from nowhere else but Australia.” Killeen is typically forthright in his prediction for the future. “Currently, some of the most dreadful, insipid bottles of swill are gaining unwarranted attention. I hope that in ten year’s time common sense prevails and that all the good wine; all the great, solid booze of the industry regains its place atop the pedestal.” Whatever the future of Australian wine may hold, one thing is certain. This talented group will go a long way towards shaping it.
Simon Killeen, a fourth generation winemaker and owner of SimĂŁo and Co. Wines
KEEPING IT SIMPLE
FOOD AND WINE PAIRING MADE EASY Never have a dull moment in the kitchen again with these simple and fresh recipes. Scrap your shopping list and forget the mid-week dash to the grocery store, Hello Fresh delivers fresh and delicious produce straight to your door, making cooking a breeze. Weâ€™ve even gone one step further and paired these meals with some of our favourite wines for you to enjoy.
ITALIAN RATATOUILLE WITH HALOUMI PAIR WITH: GRANT BURGE EAST ARGYLE PINOT GRIS This pinot gris has sweet and spicy pear aromas combined with hints of vanilla and complemented by sweet spices of nutmeg and cinnamon. The palate is full of rich fruit flavours of peach, apricot and pear that lead to a long, clean finish. A beautifully elegant and complex wine.
taste with salt and pepper. Stir through the basil leaves, reserving half for the garnish. 2. Meanwhile, heat a small, lightly greased frying pan over a medium to high heat. Add the haloumi and cook for one minute on each side or until golden. 3. To serve, divide the ratatouille between plates. Top with the haloumi. Enjoy!
PAN-FRIED SALMON WITH CAPER BUTTER SAUCE SERVES TWO INGREDIENTS 300g Potatoes, washed thoroughly and chopped into 3cm chunks 1 x Packet green beans, trimmed 2 x Fillets salmon 2 tsp Olive oil 1 tbsp Butter 1 x Bunch dill, finely chopped 1 tbsp Capers, drained and rinsed
PAN FRIED SALMON WITH CAPER BUTTER PAIR WITH: HARDYS HRB PINOT NOIR Medium bodied, dry and rich red in colour. On the palate bursts of strawberry, cherries, autumnal leaves, spicy and anise combined with fine French oak. Loaded with flavours of red and dark fruits and silky, savoury tannins.
ITALIAN RATATOUILLE WITH HALOUMI
You will need: Chefâ€™s knife, chopping board, large saucepan, colander, medium frying pan, tongs and plate.
1 tsp Sugar (optional) 1 x Bunch basil, leaves picked and torn 1 x Block or 180g haloumi, cut into slices (recommended)
SERVES TWO INGREDIENTS 1 tbsp Olive oil 1/2 Red onion, finely sliced 1 Red capsicum, chopped into 2cm chunks 1 x Zucchini, chopped into 2cm chunks 1 x Eggplant, chopped into 2cm chunks 200g Sweet potato, peeled chopped into 2cm chunks 1 x Tin or 400g diced tomatoes 1 tbsp Balsamic vinegar 1 x Bunch oregano, leaves picked
You will need: Chefâ€™s knife, chopping board, vegetable peeler, large frying pan, stirring spoon, small frying pan and a spatula. METHOD 1. Heat the olive oil in a large frying pan. Add the red onion, red capsicum, zucchini, eggplant and sweet potato and cook, stirring for eight to ten minutes or until soft. Add the diced tomatoes, balsamic vinegar, oregano and sugar (if using) and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Season to
METHOD 1. Place the potato in a large saucepan of water and bring to the boil. Cook for about 15 minutes or until tender when pierced with a knife. In the same pot, add the green beans and blanch them for one minute or until bright, green and crunchy. Drain. 2. Meanwhile, season both sides of the salmon fillets with salt and pepper. Heat half of the olive oil in a medium frying pan over a mediumhigh heat. Place the salmon skin-side down in the pan and cook for two-three minutes on each side, or until almost cooked through. Stir through the butter and reduce to a low heat. 3. Once the butter has melted, spoon the pan juices over the salmon. Remove the salmon from the pan and rest on a plate. Take the pan off the heat and add the dill, capers and some pepper to the remaining butter sauce. 4. To serve, divide the potato and green beans between plates, drizzle with the remaining olive oil and season with salt and pepper. Serve your pan-fried salmon on the side with the caper butter sauce.
CHEESY FRITTERS WITH DILL AND PARSLEY MAYO SERVES TWO INGREDIENTS 1 x Zucchini, grated and excess moisture squeezed out 1 x Carrot, washed and grated 1 x Block cheddar cheese, grated 1 x Bunch spring onions, finely sliced 2 x Eggs, whisked 1/4 Cup plain flour 1 tbsp Milk 1/4 x Cup olive oil 1/2 Bag baby spinach leaves, washed 1 x Cucumber, peeled into ribbons 1 x Tub dill and parsley mayonnaise 1/2 Lime sliced into wedges
SALMON SUSHI BOWLS PAIR WITH: MUD HOUSE SAUVIGNON BLANC A beautifully balanced wine. The front palate fills with fresh greens and ripe tropical flavours. The crisp grapefruit like acidity extends across the palate to a long, mouth-watering finish.
SALMON SUSHI BOWLS SERVES TWO INGREDIENTS 3/4 Cup jasmine rice, rinsed well 3 Cups water 2 tsp Rice wine vinegar 2 tsp Salt-reduced soy sauce 1 tbsp Black sesame seeds 2 tsp Olive oil 2 x Fillets salmon 2 tbsp Mayonnaise 1 tsp Wasabi, to taste 2 tsp Water 1 x Carrot, peeled and diced 1 x Cucumber, diced Handful coriander, leaves picked You will need: Chef’s knife, chopping board, sieve, vegetable peeler, medium saucepan, spoon, medium frying pan and a small jug or bowl.
METHOD 1. Place the Jasmine rice and water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer uncovered for ten to 12 minutes, or until the rice is soft. Drain. Return the rice to the saucepan. Stir through the rice wine vinegar, salt-reduced soy sauce and black sesame seeds, reserving a few for the garnish. 2. Meanwhile, heat the olive oil in a medium frying pan over a medium to high heat. Season the salmon on both sides with salt and pepper. Cook the salmon for two to three minutes on each side, or until cooked through. Remove from the pan and set aside on a plate for one minute to rest. 3. In a small jug or bowl, combine the mayonnaise, wasabi and water. 4. To serve, divide the Jasmine rice between bowls. Top with the diced carrot, cucumber and cooked salmon. Drizzle over the wasabi mayonnaise, remaining black sesame seeds and fresh coriander. Enjoy!
You will need: Chef’s knife, chopping board, box grater, small bowl, fork, colander, two large bowls, medium frying pan, large serving spoon, spatula, plate and paper towel. METHOD 1. In a large mixing bowl combine the grated and squeezed zucchini, carrot, cheddar cheese and spring onion. Add the whisked egg and mix well to combine. Next, add the plain flour and milk and mix until combined. Season with salt and pepper. The result should be a light batter that holds your veggies together as they cook but nothing too pancakey. 2. Heat half the olive oil in a medium frying pan over a medium to high heat. Use a large serving spoon to gently place a portion of the zucchini mixture onto the pan. Do a few portions at a time (you should be able to make approximately six fritters), but be careful not to overcrowd the pan. Gently cook for three to four minutes on either side and transfer to a paper towel-lined plate. Wipe the pan out and add the remaining olive oil if needed. Repeat the process until all of the batter is gone. TIP: IT’S ALWAYS BEST TO TRY ONE FIRST BEFORE ADDING ALL OF THE BATTER. 3. Meanwhile, in a second large bowl, combine the baby spinach leaves and cucumber. Season with salt and pepper, drizzle with some olive oil and set aside. 4. To serve, divide the salad and fritters between plates. Top with a spoonful of the dill and parsley mayonnaise and a wedge of lime. Enjoy!
CHEESY FRITTERS PAIR WITH: BAY OF FIRES CHARDONNAY Medium straw in colour with a green hue, this Tasmanian wine displays intense aromas of nectarine and tropical fruit. This chardonnay exhibits a smooth delicate palate with a mineral lemony acidity. Flavours of ripe stone fruit and citrus interplay with creamy toast characters in this highly complex, cool climate style of chardonnay.
For more details on these recipes head to
www.hellofresh.com.au exploredrinks.com 39
Now that our global political leaders have so neatly solved the problems of refugees, climate change, and smartphone battery life, humankind can finally - in a calm and spiritually uplifting manner - turn its attention to the biggest question in the universe. How to match wine and food. WORDS BEN CANAIDER
“REALLY, IF SOMEONE CAN’T TELL THE DIFFERENCE BETWEEN A BIT OF SALMON AND CAMEMBERT, IT’S TIME THEY AUDITION FOR I’M A CELEBRITY, GET ME OUT OF HERE.” 40 exploredrinks.com
If you’d like to participate in this endeavour, the following advice has been put together by a committee I sit on in the U.N. It takes wine beyond mere varietal understanding, per se. Indeed, this template expects you to know the basic wine secrets - what pinot noir and cabernet and chardonnay et al. are supposed to smell and taste like when they are true to varietal. The important part in taking this next step understanding the food and wine matching matrix - is to understand what the wrong food with the wrong wine (or vice versa) can do. To luncheons. To individuals. To civilisations. To basic human dignity. The approach, or technique, requires a host or hostess to match a flight of wines with a degustation menu. Wine is sipped alongside morsels of food being eaten. The aim is to
establish well-worn and time-honoured food and wine pairings that are bliss. A marriage made in Heaven. Along the way, participants also get to taste the wrong combinations. They’ll be chastised occasionally, of course; but they’ll be ultimately improved. You will need one sparkling white wine, three white wines, and three red wines. You’ll also need seven different degustation dishes. I do it this way. Wine: Champagne, riesling, sauvignon blanc, chardonnay, pinot noir, grenache, cabernet sauvignon. The only trick here is to make sure all of the wines are true to variety; if you buy such wines from regions that are known to produce them well (sauvignon blanc from Marlborough, for instance) you will improve the results.
“TAKE A SIP OF THE CHAMPAGNE AND THEN DOWN THE OYSTER. EXPLAIN THE MATCH IS ALL ABOUT THE ACIDITY IN THE WINE AND THE SEA-SALTINESS OF THE OYSTER. THE SALTINESS CANCELS OUT THE ACIDITY, MAKING BOTH OYSTERS AND CHAMPAGNE NATURAL PARTNERS.” Food: oysters natural, country terrine, goat’s cheese, camembert cheese, baked salmon, mild chicken curry, a simple butcher’s BBQ sausage, cooked in the oven (which also holds the salmon and the curry). The system you then employ couldn’t be easier. Set seven standard glasses at each participant’s place, at the table. Number each glass with a little round sticker, one through to seven. Pour the wines in the above mentioned order, starting with Champagne in number one and cabernet sauvignon in number seven.
Then lay out the seven degustation dishes in front of the seven wines, in the order described above, pairing the Champagne with the oyster and the cabernet with the BBQ sausage. For service, I use coffee saucers and supply but one entree fork. These plates shouldn’t need any numbering or explanation. Really, if someone can’t tell the difference between a bit of salmon and camembert, it’s time they audition for I’m A Celebrity, Get Me Out Of Here. What you do next is DEP. Demonstrate. Explain. Perform.
Take a sip of the Champagne and then down the oyster. Explain the match is all about the acidity in the wine and the sea-saltiness of the oyster. The saltiness cancels out the acidity, making both oysters and Champagne natural partners. Ask your victims to now try this. If any of them disagree with the immutability of this truism, ask them to now all try this: take a sip of the Champagne and a small bite of the BBQ sausage, making sure to leave some behind… Champagne’s acidity alone cannot defeat - or more importantly, partner - the sausage’s fattiness. But the cabernet will.
ENTERTAINING So now try the cabernet with the sausage. Voilà. The tannic gruffness in the cabernet needs the fats in the sausage and balances everything out. The citric acidity and fruit purity of the riesling cuts through the denseness and strong flavour of the terrine. The pungency of the goat’s cheese and the powerful aromatics of the sauvignon blanc don’t so much love each other but deserve each other. The creamy, dairy, cheesy mouth-filling texture and flavour of the camembert is a natural foil for chardonnay’s inimitable combination of acidity and more buttery fruit flavours. Pinot noir’s combination of summer berries, herbs, rhubarb and cranberry (all held firm and tense by a line of acid) melt through the omega-3 fats of the salmon and add nuances to the fish’s underlying earthiness. Grenache’s fruity-tuity juiciness and bright red berry flavours effortlessly overcome the
bitterness and bite of any curry flavour - in fact, a curry helps tone down grenache’s fruit-bomb tendencies. And the humble fats in a humble butcher’s BBQ sausage make the cabernet and its proud tannins the king that the variety is. Of course, any time that anyone runs this sort of wine and food flight there will be matches that do blur and seem as valid as those I’ve just set as law. But slight variability and accommodation to such tastes doesn’t detract from the tasting’s overarching framework: that certain qualities in wine - whether they be tannins, acids, or fruit sweetness - are best served by foods with complementary flavours - saltiness, bitterness, fattiness, and so on. Sometimes foods and wines compare favourably and happily; at other times it takes a contrast to bring out the best. Even a cynic will walk away from this tasting having learned something, and surely that, for you, is reward enough.
“THE TANNIC GRUFFNESS IN THE CABERNET NEEDS THE FATS IN THE SAUSAGE, AND BALANCES EVERYTHING OUT.” exploredrinks.com 43
CHOCOLATE, COFFEE & Easter is right around the corner and what better way to celebrate than with Easter-inspired cocktails and shakes. Think chocolate, coffee and hot cross buns and there’s a little something for everyone to enjoy. PHOTOGRAPHY STEPHEN WALTON RECIPES BEN DAVIDSON GLASSWARE RSN AUSTRALIA
MACCHIATO MARTINI GLASS: Martini INGREDIENTS: 30ml CÎROC Vodka 30ml Caffé Borghetti Liqueur 30ml Chilled espresso coffee 5ml Baileys Irish Cream 50ml Thickened cream METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a martini glass. Whip cream and Baileys and add to meringue GARNISH: Bailey’s whipped cream in a meringue boat and three coffee beans
ORIGINAL ESPRESSO MARTINI GLASS: Martini INGREDIENTS: 30ml Tia Maria Coffee Liqueur 30ml Ketel One Vodka 30ml Chilled espresso coffee 5ml MONIN Sugar Syrup METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a martini glass GARNISH: Three coffee beans
SALTED CARAMEL ESPRESSO MARTINI GLASS: Coupette INGREDIENTS: 30ml CÎROC Vodka 15ml Kahlúa Liqueur 15ml MONIN Salted Caramel Syrup 30ml Chilled espresso coffee METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a coupette glass GARNISH: Toffee and sea-salt and three coffee beans
HIPSTER’S COFFEE MARTINI GLASS: Martini INGREDIENTS: 30ml CÎROC Vodka 30ml Mr Black Coffee Liqueur 30ml Little Drippa cold drip coffee ½ tsp Raw sugar METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a martini glass GARNISH: Three coffee beans and a ground coffee beard
PINK FINGER BUN GLASS: Martini INGREDIENTS: 45ml CÃŽROC Vodka 15ml Chambord Liqueur 10ml MONIN Vanilla Syrup 20ml Fresh lime juice 30ml Cranberry juice METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a martini glass GARNISH: Lime peel
GOLDEN EGG GLASS: Old Fashioned INGREDIENTS: 50ml Johnnie Walker Gold Label 10ml Mozart Dark Chocolate Liqueur 15ml MONIN Macadamia Nut Syrup 30ml Fresh lemon juice 15ml Egg white METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a large crystal old fashioned glass GARNISH: Toasted macadamia nuts and a gold leaf foil covered chocolate egg
STRAWBERRY WHITE CHOCOLATE RIPPLE GLASS: Stemless wine glass INGREDIENTS: 60ml Mozart White Chocolate Cream Strawberry Liqueur 30ml Tia Maria Coffee Liqueur METHOD: Add all ingredients to a cocktail shaker and shake vigorously with ice. Strain into an elegant glass filled with cubes of ice GARNISH: Strawberry slices and white chocolate pieces
SHAKETAIL GLASS: Tall INGREDIENTS: 30ml MONIN Popcorn Syrup 45ml Vodka 75ml Milk 2 x Scoops vanilla ice cream METHOD: Add ingredients to an electric blender cup and blend until smooth. Pour into a tall glass GARNISH: Caramelised popcorn
CHOCOLATE & SALTED CARAMEL SHAKETAIL GLASS: Tall INGREDIENTS: 30ml MONIN Salted Caramel Syrup 45ml Ron Zacapa 23 Year Old Rum 75ml Milk 2x Scoops vanilla ice cream METHOD: Add ingredients to an electric blender cup and blend until smooth. Pour into a tall glass with chocolate sauce GARNISH: Salted caramel pieces
exploredrinks.com FOR MORE COCKTAIL RECIPES
FIG & HONEY COLLINS GLASS: Tall INGREDIENTS: 30ml Tanqueray No.10 Gin 30ml Esprit de Figues Fig Liqueur 20ml Fresh lemon juice 15ml Honey water 60ml Soda water METHOD: Add all ingredients to a tall glass, fill with ice and stir well GARNISH: A slice of fig, soft cheese and honey drizzle
OLD FASHIONED STRAWBERRY LEMONADE GLASS: Tall INGREDIENTS: 30ml MONIN Lemon Rantcho Concentrate 30ml MONIN Strawberry Puree 100ml Soda water METHOD: Add ingredients to a tall glass. Fill with ice and stir well GARNISH: A slice of lemon and fresh strawberry pieces
Mixing Mocktails Ben Davidson takes us back to the good olâ€™ days with these non-alcoholic refreshing lemonade coolers and thick shakes. Go on, indulge. PHOTOGRAPHY STEPHEN WALTON RECIPES BEN DAVIDSON
CARAMEL POPCORN MILKSHAKES (SERVES FOUR) GLASS: Mini milkshake bottles INGREDIENTS: 100ml MONIN Popcorn Syrup 400ml Milk 80ml Caramel sauce 4 x Scoops ice cream METHOD: Add ingredients to an electric blender and blend until smooth. Pour into small milk bottles GARNISH: Drizzle with caramel sauce and caramel popcorn
CHOCOLATE & OREO COOKIE MONSTER (SERVES FOUR) GLASS: Tall INGREDIENTS: 50ml MONIN Chocolate Syrup 50ml MONIN Speculoos Caramelised Biscuit Syrup 400ml Milk 4 x Oreo Cookies 4 x Scoops vanilla ice cream METHOD: Add ingredients to an electric blender and blend until smooth. Pour into a tall glass GARNISH: Drizzled chocolate sauce and rimmed with nuts
Organic, Sustainable and BIODYNAMIC WHAT DOES IT ALL REALLY MEAN? WORDS BEN DAVIDSON AND HANNAH SPARKS
ORGANIC SPIRITS In a world that is hell-bent on advancements in technology and improving efficiencies, there will always be an appreciation of things that are done a little slower, or perhaps a little more traditionally. Historically speaking, the ‘Arts and Crafts’ movement in the late 1800s was a reaction to the rise of the Industrial Age of machines, when artisans and craftsmen wanted to re-establish the lost art of doing things by hand. Similarly, the continuing rise in the appreciation of organic foods has been a groundswell against the growing toxicity in the environment and the artificial acceleration of the growth cycle of plants and food. The current trends in the influential restaurants of today are driven by the ethos that locally sourced produce is better than imported produce from far away. It’s also about selecting produce that is in season now, as well as the effort to source ingredients that are foraged from the surrounding local environment. These trends support the use of organic produce from nearby, giving the cuisine a sense of place, integrity, transparency and honesty. We have long known about the advantages of growing foods, using only natural fertiliser and good soil. There is anecdotal evidence to prove that they look better, smell better and ultimately taste better. It’s only natural for the same philosophical approach to be taken to purity in food and to also apply to beverages, be they beer, wines or spirits.
Organic spirits are a growing trend, driven by the growth of the ‘craft distilling’ movement whereby smaller producers are able to make a choice on the type and origin of the raw materials they use in production. All spirits today are derived from agricultural raw materials, and it’s at the growing stage where the organic practices can be put into effect. As it turns out, there are some raw materials better suited to organic practices than others. Wild-harvested agaves for the making of mezcal are invariably organic, whereas wheat, barley or rye grain harvested for the making of vodka is much harder to get organically unless it’s sourced from one particular farming estate. For spirits, to be able to use ‘Organic’ as a labelling term there must be an officially recognised certifying body to qualify that it is made from raw materials grown under organic practices. For grain spirits, like whisk(e)y and many vodkas, there is a reliance on a large supply of grain and for many producers, the organic certification isn’t an option. The benefits are that organic raw materials don’t carry with them the residue of pesticides, herbicides or have a build-up of salts or toxins from excessive chemical fertilisers that can enter the production process and remain through the fermentation and distillation processes. Although spirits are effectively sterilised through the distillation process, many complex organic and inorganic compounds are
passed through the still and into the final spirit, even if it may only be trace amounts. The benefits of consuming an organic spirit are more secondary rather than primary. That is to say, there are no known health benefits of consuming an organic spirit compared to a non-organic spirit (apart from the possibility of consuming trace chemicals, which may or may not be present). The secondary benefits come from supporting a more ethical approach to consumption and the knowledge that your choice, as a consumer can, support particular ways of doing things. Sometimes having peace of mind about what we drink is as good as having the drink itself! The following are a few examples of spirit producers who have taken the organic approach.
BLIND TIGER GIN Blind Tiger is one of the first that comes to mind when we think of organic spirits. It is a London dry style gin, produced and bottled at the brand’s distillery in Renmark, South Australia.
“FOR SPIRITS, TO BE ABLE TO USE ‘ORGANIC’ AS A LABELLING TERM THERE MUST BE AN OFFICIALLY RECOGNISED CERTIFYING BODY TO QUALIFY THAT IT IS MADE FROM RAW MATERIALS GROWN UNDER ORGANIC PRACTICES.” Blind Tiger is proud of the ingredients used to make its gin. This includes an exotic blend of organic botanicals such as juniper berries, coriander, angelica root and summer savory. The organic juniper berry provides the backbone of the spirit’s fresh citrus and forest notes, enhanced by coriander seed, which adds a slightly spicy, citrusy, earthy character, while the angelica root gives a delightful aroma of musk. The handpicked botanicals are distilled in a traditional small gin still. This creates an aromatic infusion that is carefully blended with organic wheat spirit and makes for an elegant gin. People often wonder why Blind Tiger is concerned with being organic, to which the brand responds, “Gin is truly a product of the Earth.” And by using quality ingredients only from certified organic sources, Blind Tiger Gin ensures that the flavours from the earth remain pure. The use of certified organic ingredients also has the added benefits of knowing that the botanicals are free from artificial herbicides, pesticides and fertilisers. This ensures that Blind Tiger minimises its impact on the environment. If this sounds like the perfect gin for you, we recommend you try it over ice or in a spiritforward cocktail like the Negroni.
ANTIPODES GIN The Antipodes Gin Company takes pride in not only being an amazing tasting gin, but also the first Australian gin that is both certified organic and supports carbon neutral. “Getting organic certification and being carbon neutral was a mindful decision for us, we wanted our business to have less impact on
the environment, to promote sustainability and we also wanted to work alongside like-minded, ethically motivated suppliers. Being Australian Certified Organic means that as a business we are continually working smarter. Certification has challenged us to think carefully about every practice and process in our business and to make sure that everything we do is beneficial on a number of levels.” The gin itself embodies flavours that are quintessentially Australian. Having origins in Mildura, there are prominent notes of sweet orange peel and lemon oil flavours, as well as, native lemon myrtle. Giving the gin its signature spicy notes are Tasmanian pepperberry, which features alongside the essential juniper berry hit.
village in Oaxaca, Mexico. Artisinal mezcal is a traditional spirit that involves a very rudimentary production process that is not mechanised and the use of the fertilisers or pesticides is nonexistent. Most artisanal mezcals are organic, but only a few have gained USDA Organic Certification - Wahaka being one of them. The owners take great pride in their efforts to produce an ethical and sustainable approach to making mezcal by extensively promoting agave replanting programs in local areas for the future. The recent growth in the appreciation of these hand-crafted and complex flavoured spirits is exacerbated by the fact that some of the agaves take upwards of 20 years to grow to maturity before they can be harvested and turned into mezcal. As a result, there are serious agave shortages on the horizon.
Wahaka is an artisanal mezcal from a single
ORGANIC WINE The number of wine producers that are implementing sustainable practices in Australia is growing. Among the most recognised are organic, biodynamic, sustainable and natural. Many more people are also becoming more concerned with how their produce is grown. This is shown with the growth in organic wine sales over the last few years. But how many of us actually understand the benefits of purchasing organic and biodynamic produce, and what do terms like sustainable and natural mean? explore DRINKS spoke with experts Benjamin Hasko, Director at Cru Wines; Tony Ingle, Chief Winemaker at Angove Family Winemakers; and David Bruer, winemaker and owner of Temple Bruer. Angove’s Renmark cellar door Cru Wines is a large importer and distributor of organic, biodynamic, sustainable and natural wines, while Ingle and Bruer are both experienced organic winemakers. In fact, Bruer has been described by some in the industry as the “godfather” of organic winemaking in Australia. Each brings a unique perspective to the table, from what these different approaches mean and the benefits for not just the consumer, but also for the vineyard and environment. Organic, biodynamic, sustainable and natural all represent how the grapes in the vineyard and winery have been treated, from using no synthetic chemicals at all to some being used when necessary. Organic, biodynamic and sustainable are internationally recognised approaches and are governed by regulations, certifications and bodies.
Natural winemaking, on the other hand, isn’t defined by any regulations and is considered more of a style than a designation that takes a minimalist intervention approach to winemaking. Benjamin Hasko told explore, “There’s not a formal definition for what natural wine is and there’s not an international body or any sort of regulations that would certify what a natural wine is.” Biodynamic winemaking is guided by moon cycles and energy flows which dictate when activities such as fruit picking, vine planting and pruning should take place. Hasko explained, “Biodynamic winemaking is more about looking at a vineyard as a holistic ecosystem. The idea behind it is that if the ecosystem is healthy then a vineyard is less likely to be affected by pests and disease, and is better able to defend itself.”
There are several bodies that provide biodynamic certification in Australia, which can cause some confusion, but Demeter is the body best recognised globally. Sustainable winemaking takes a more pragmatic approach to biodynamic winemaking. The concept first came about around the 1960s, when in areas that were prone to disease and rot, farmers began to work with a calendar that provided a routine for when to spray chemicals on the vineyard. However, this meant that chemical sprays were being applied more often than they were necessary and the biodiversity of these vineyards was impacted. Therefore today, “sustainable winemakers advocate that they will still use chemicals, but they will use the minimal amount they can and only when it is necessary,” Hasko added.
“PEOPLE SAY TO US THAT THEY DON’T GET A HEADACHE WHEN THEY DRINK OUR WINE, AND THAT’S BECAUSE OUR WINES DON’T HAVE ALL OF THE RESIDUES OF HERBICIDES, FUNGICIDES AND INSECTICIDES. I’M NOT A DOCTOR, BUT I KNOW THOSE CAN’T BE GOOD FOR YOU” Two programs in Australia that support sustainable winemakers are Sustainable Australia Winegrowing (or SAW) and Entwine. Organic stipulates that no synthetic chemicals can be used on the vineyard and in the winery. Winemakers must abide by strict regulations in order to label their wines as organic and certification are only given to vineyards where no chemical sprays, including pesticides and herbicides, have been used for at least two years. Hasko believes certification is important for winemakers that are using these approaches. “People sometimes argue that it can be political or tedious going through the administration, but I think that the certification side is important. With natural wine for example, since there is no certification, people can call themselves natural without any evidence or proof.” While today a number of local wine organisations are helping to tackle the cost of
such certifications, organic wines have in the past faced scrutiny over their price inflation. Winemakers like Bruer and Tony Ingle, however, are working to challenge that perception, setting the price of their organic wines from a recommended retail price of just $15-$17.
there was a chance that it was going to smell and taste pretty funky, whereas now I think the assumption is that a wine that’s biodynamic or organic is going to be good.”
“Our wines are fairly priced and don’t go above much more than a non-organic priced wine,” Ingle said. “We’ve seen that in the past and, certainly when we started getting into organic production in 2006/07, organic wines were relatively expensive. That’s when Angove decided to set a limit for itself.”
Bruer shared a similar sentiment and added that Temple Bruer customers have noticed some interesting benefits to drinking organic wines. “The wines are clean or much cleaner than conventional wines,” Bruer said. “People say to us that they don’t get a headache when they drink our wine, and that’s because our wines don’t have all of the residues of herbicides, fungicides and insecticides. I’m not a doctor, but I know those can’t be good for you.”
Hasko believes that it pays to go organic or biodynamic, and argued that often a higher price reflects better quality and care in handling the fruit and wine. Hasko also said that the quality of organic wine has improved from several years ago. “Five to 10 years ago, if you bought organic wine from a bottle shop,
Ingle said that organic wine also tastes better. “The reason why we started making organic wine was to make the wine taste better. [Being organic] makes you look down the rows more; it makes you spend more time in the vineyard; it makes you react to what’s happening as opposed to just sticking out sprays.”
Hasko, Bruer and Ingle all agree that using fewer chemical sprays improves both the health of the vine and the biodiversity of the vineyard too. Ingle said that since becoming organic, Angove’s vines have increased significantly in health and are now more able to cope with extremes. “You use slightly lower yields, so you’re not stressing the vine quite so much, and that brings the vine back into play a little bit. You’re much more efficient with irrigation and you don’t have to spray so much, so you’re not driving up and down the vines all the time, which uses diesel and compacts the soil.” Ingle also said that the winery’s workers prefer working in the vineyards with organic certification. “Because they don’t have to wear all of the anti-chemical suits. It’s a lot nicer place to be – there’s birds, wasps, bees, butterflies, and flowers.” A biodynamic vineyard also helps overcome the challenges all winemakers face vine disease and pests. “ We’ve found other ways of dealing with those challenges and they’ve worked quite well. In fact, we have developed an organic fungus
from milk whey - it’s very efficacious. Our pests are almost all controlled by predators such as insects, spiders and birds, which have all been attracted to our property because it’s organic,” Bruer said. Ingle added: “We’re basically doing what our grandparents did 60 years ago. You can grow grapes like this, it’s just that we’ve forgotten how to do it.”
ANGOVE FAMILY WINEMAKERS ORGANIC WINES Angove Family Winemakers has been producing organic wine for over 10 years. Its first organic wine, a 2006 shiraz cabernet, was released to the market in 2008. David Bruer, who has been making organic wine since 1995 and has worked closely with Angove for a number of years, was the inspiration behind the winery first applying for organic certification. Today, 110 hectares of the South Australian wine producer’s vineyards are certified organic, 14 are certified biodynamic, and a further 100 are currently in conversion. The winery also works with some six growers in the state to source additional certified organic fruit, and Ingle said that the Angove family is keen to convert its other 240 hectares over to organic in the future. “Organic viticulture is viewed as the best way to improve soil quality and optimise water usage, which creates stronger, healthier vines and better fruit. We believe it makes a better tasting wine and, more importantly, improves the environment for our future generations,” Ingle said. “We see this as an essential investment in our future and part of our deeply held belief to make sure that we pass our precious natural resources onto the next generation in a better condition than when we started.” Angove has three organic ranges, including its ‘Organic’ range, which comprises a cuvee brut, sauvignon blanc, chardonnay, shiraz cabernet, and merlot, the ‘Wild Olive’ organic range includes a shiraz and chardonnay, and the ‘Warboys Vineyard’ range features a shiraz grenache, grenache, and shiraz.
MEET THE CREATOR OF THE WORLD’S BEST RUM
SARAH WATSON “TOGETHER, WITH A TEAM OF HARD-WORKING EMPLOYEES, SARAH HELPED STEER BUNDABERG INTO THE DIRECTION OF PRODUCING PREMIUM RUMS“
WE ASKED SARAH A FEW QUICK QUESTIONS ABOUT BUNDABERG FAVOURITE RUM: Bundaberg Rum Small Batch. BEST PROJECT: Working on Bundaberg Rum Small Batch.
Behind every great brand is a team of passionate, hard-working and loyal staff. At Bundaberg Rum, Sarah Watson is just one of many employees who fits the description. Read on to find out how Sarah became the Liquid and Innovation Lead for the company. Sarah grew up in Stirling, a city in central Scotland that is clustered around a large fortress and medieval town. As a child, she would take walks with her family and recalls being fascinated by the big, black buildings that lined the route. Little did she know that the buildings were the bond stores of one of the most famed Scotch companies in the world, Johnnie Walker, or that this was the beginning of her interest in what would soon become a long, and successful career in the alcohol industry. Years later, after an intensive period of study, Sarah received her BSc Hons degree in Science with a focus on Toxicology from Edinburgh Napier University. Putting her books aside, and escaping the cold weather, she travelled to Australia and explored the whole of the East Coast, where she fell in love with the culture, the people, and the Australian way of life. Sarah had a knack for learning, so she enrolled in a Master’s of Science at the University of Sydney, which she completed in 2007. Having lived in a metropolitan area for some time, Sarah decided to give the country a go, and so moved to Bundaberg in Queensland to take a job as the Laboratory Manager of a local soil and plant testing company.
Her knowledge of analysis soon led her to an entirely different role working as an Instrument Chemist for the Quality Assurance Team at Australia’s favourite rum producer, Bundaberg Rum. Here, Sarah built a passion for the intricacies of the blending process and later moved into the role of Liquid Scientist. Together, with a team of hard-working employees, Sarah helped steer Bundaberg into the direction of producing premium rums. Examples of successful innovations Sarah has led include the Master Distillers Small Batch Rum, voted World’s Best Gold Rum at the 2016 World Rum Awards; the Master Distillers Small Batch Vintage Barrel, matured in 100-year-old port barrels; and the Master Distillers Blenders Edition 2015, crowned the World’s Best Rum at the 2016 World Rum Awards. Today, Sarah is the Liquid and Innovation Lead at Bundaberg Rum where she is responsible for the management of liquid development, maturation, blending, and bulk dispatch at the distillery. She also provides technical advice and support on the production process for the distillery and for parent company Diageo.
BEST THING ABOUT WORKING FOR BUNDABERG RUM: The people... Bundaberg is a close community and it’s great to be able to work at such a special place with your family and friends. BIGGEST CHANGE TO THE DISTILLERY: When the Barrel House was built in 2011. It was a huge milestone for the company as it represented a significant investment into the experimental tinkering of liquid development to seriously move into the premium rum market. FUTURE PLANS: To continue to develop our premium offering, while ensuring we maintain the core Bundaberg Rum flavours that have made it Australia’s favourite rum. NAME A FEW OF THE LIQUIDS YOU HAVE WORKED ON: Bundaberg Master Distillers Small Batch Rum, Bundaberg Master Distillers Small Batch Vintage Barrel and Bundaberg Master Distillers Blenders Edition 2015.
BAR MANAGER OF KU DE TA PERTH
JOE SINAGRA MEET
Ever wondered what it takes to open a bar, the training that’s involved and how to create a popular cocktail list? We get the inside scoop from Joe Sinagra, Bar Manager at KU DE TA – one of the biggest venue openings in Perth for 2017.
explore DRINKS: Tell us a little bit about the lead up to the opening of KU DE TA? Joe Sinagra: It’s an exciting time, to say the least. Over the last couple of months we’ve been steadily moving towards getting the doors open. The KU DE TA family has just expanded massively with all of our front of house staff now on board and have been through their intensive training. It’s a huge undertaking and it’s great to be involved with owners who have committed to equipping the team as best they can to handle what we expect to be a very busy venue. ED: You are training a big team to work the floor and behind the bar. Tell us about the recruitment and training process? JS: Recruitment has been going on for a few months now and we’re all really happy with the strong calibre of staff that we have on board. The training program has taken several weeks to put together and has very much been a collaborative effort from the senior management team in Perth and Bali. The amount of experience between the senior managers is huge and we’ve all worked very hard to ensure that the training we conduct is of the highest standard and brings to life KU DE TA’s ethos and service style. Our front of house team has undergone an intensive two-week, full-time introductory training course and we will have an ongoing training to ensure we are constantly pushing ourselves to raise the bar even higher. ED: What was the inspiration behind creating the cocktail list? JS: We will have a simple cocktail list of classics and will be unveiling our full cocktail menu a few weeks after launch, so I can’t reveal too much just yet! I’m being inspired however, by the menus and desired styles of our various offerings within KU DE TA and will also be looking at our sister site in Bali. ED: How has it been dealing with so many suppliers and what have you learnt from this? JS: I think now more than ever the value of building relationships with suppliers is evident. Over the last 16 years working in the industry, I’ve built some great relationships with suppliers and opening a venue of this scale can be quite time-consuming. To be able to call a supplier and have a short and direct conversation
about what we need, how they can help and what we can offer them in return is a huge time saver. I don’t think I could be as frank and direct with many of the suppliers if I didn’t already have a great relationship with them. It takes time to get to that stage where you can both be honest and upfront and cut through a lot of the dancing around negotiations. ED: For everyone looking to open a bar, what are three key things you can share with us? JS: Firstly, have a very clear vision and find people who want to be part of that vision. Secondly, get the right people involved early on. The right people can help set you up for success. And finally, roll with the punches. Nothing will ever go to exact plan. Be flexible enough to deal with problems but committed to your original vision. It’ll be tough, but absolutely worth it! ED: How did you prepared to brief and train so many bartenders? And how will the standard of service and quality be maintained? JS: I was fortunate enough early on in my career to work for a large hotel group who instilled in me the importance of standardising and maintaining training materials. I bring these values alongside our other senior managers who have also had similar experiences and are committed to developing and delivering a structured training programme of the highest quality that is maintained. As I mentioned, we have developed a full induction training programme for all opening staff members, which will be used and continually adapted for new staff that join us post launch. Alongside the ongoing training schedule for all staff members, we hope that we will be in a strong position to provide the very best quality service for our guests. ED: So what is your golden rule for anyone working behind your bar? JS: Everything in its place. I drill into every team I work with the importance of committing to maintaining the systems we develop for the bar’s layout. Keeping everything in its place allows the team to develop service patterns, stay neat and tidy, and provide fast and efficient service. If you can free your mind from worrying about where to find something, you can better interact with guests and be much more aware of what’s going on around you.
IPA All The Way You may have heard, seen, tasted, and possibly even loved IPA beers. As one of the most popular styles of craft beer in the USA, and a growing category in Australia, explore DRINKS thought it was only fitting to, well, explore the category further. WORDS LUKAS RASCHILLA
DRINKS WHAT IS AN IPA? IPA stands for India Pale Ale, a beer with imperial origins tracing back to the British Empire. The characteristics of an IPA are a strong, heavily hopped beer that was brewed in Britain, notably by breweries such as Allsopps and Bass. IPAs were first brewed in a way that was designed to withstand the long voyages to distant parts of the British Empire like India. At the height of its empire, Britain had emigrants, sailors and troops all around the world, with India being one of its most important outposts. All demanded beer, but India itself was too warm for brewing. To meet that need, London brewers who supplied ale learned through experience that the voyage to India could be tough on perishable beers. George Hodgson, a London brewer in the late 1700s, used his connections to the East India Co. to dominate the export market to the colony. Hodgson exported a strong pale
ale that was likely brewed with extra additions of hops and at higher alcohol levels, both of which act as preservatives. The long voyage transformed the beer into a wonderful drink.
MODERN IPA In 1975, San Francisco’s Anchor Brewery released what is now known as Liberty Ale, originally calling it ‘Our Special Ale’. An instant classic, it was made with American ingredients and qualifies as the first modern American IPA. Liberty Ale is known as the first beer to bring cascade hops to the masses, and the first modern American single hop and dry hop ale. Over the next decade or so, IPAs grew in popularity until they became the best-selling craft style in the US. Nearly every brewery made one. After years of drinking fairly bland lagers, it seemed that American beer lovers could not get enough hops. The enthusiasm for aromatic, strong IPAs rolled unfettered through the 1980s and into the 90s.
Citrus flavours have also been combined in IPAs, particularly in the US where companies such as San Diego’s Ballast Point has come out with a grapefruit and pineapple IPAs, while Green Flash offers a Tangerine IPA. Black IPAs and Coffee IPAs also exist, meaning a plethora of varieties are now available, each with their own characteristics and flavours. Australian breweries soon followed suit with a number offering IPAs in their core range, including Little Creatures, Hawthorn Brewing Co, Feral, Murray’s, Bridge Road, Vale and Gage Roads. With Australia’s IPAs largely influenced by the American craft beer scene, it is not surprising that most Australian styled IPAs have quite similar characteristics to American IPAs. Many will also have additions of Galaxy hops (a hop variety developed in Australia), which gives the beer citrus and passion fruit characteristics.
FLAVOUR PROFILE AND CHARACTER As a beer style, IPAs have a higher than average ABV (alcohol by volume), which naturally occurs from the brewing process. Hops are dominant and are used in single or multiple varieties. With so many great IPAs available, using a variety of hops and flavours, it can be difficult to choose. Here are a few to keep an eye out for.
BrewCult Thanks Captain Obvious IPA, Melbourne VIC ABV – 5.8% IBU – 40 Thanks Captain Obvious is a classic American style IPA, using Simcoe, Citra and Centennial hops with pine, floral and tropical notes.
Fixation IPA, Byron Bay NSW ABV – 6.4% IBU – 65 Fixation is a true representative of an American style IPA, made with four different new world hop varieties - Simcoe, Amarillo, Citra and Mosaic. This IPA has a fruity aroma, robust flavour and firm bitterness.
Oskar Blues IPA, Colorado USA ABV – 6.43% IBU – 70 Hailing from the Rocky Mountain state of Colorado, Oskar Blues IPA uses Australian hops along with malt barley and red wheat to create a clean malt backbone. This IPA also has notes of passion fruit, raspberries, pineapple and citrus.
Batch Brewing Co. West Coast IPA, Sydney NSW ABV – 5.8% IBU – 80
Batch Brewing Co.’s West Coast IPA is one of the permanent fixtures to its range and is dry on the palate, yet thirst quenching, made with Centennial and Chinook hops, providing a fruit base and Mosaic hops come through with hints of pineapple and tropical stone fruit. It is a classic example of the West Coast style.
Pirate Life IPA, Adelaide SA ABV – 6.8% IBU – 60 The Pirate Life IPA has a round, full-bodied malt character from pale malt, munich and crystal malts. Made with Centennial, Riwaka and Simcoe hops, it is bright and fruity.
MEET SCOTTY HARGRAVE,
HEAD BREWER OF BALTER Read on with envy as we get to know how Scottyâ€™s dream of becoming a pro-brewer came to reality.
MEET (opposite) Mick Fanning pro surfer and co-founder of Balter Brewing
Scotty Hargrave (left) with Mick Fanning (right)
Lukas Raschilla: How did you get started as a brewer? Did you ever imagine this would be your career? Scotty Hargrave: It’s the whole home brewer to pro-brewer fantasy story, but it’s all true… I was a concreter who enjoyed creating home brews; I entered a few competitions and started to win awards, medals, comps etc… From there I started to get asked to interview for brewing jobs and then I got an opportunity to brew commercially, so I took it! I always hoped to be a brewer one day as I had been bitten by the brewing bug, but wasn’t game enough to dream it…then it all happened and my dreams came to reality. LR: What is your favourite aspect of being a brewer on a daily basis? SH: That people get pleasure out of my work. That someone’s day just got that little bit better because they had one (or more) of my beers is pretty cool and humbling. Let’s not forget the pure craftsmanship involved in making beer… that’s immensely important to me as well. LR: How many beers do you taste on average per day? SH: It can be one or two, or it can be 20. It can be 20 different beers tasted once or it could be one beer tasted 20 times. LR: What are your favourite food and drink pairings (doesn’t have to be beer)? SH: Stinky blue cheese and IPA, French triple cream brie and our XPA or a great pilsner, chocolate mud cake and schwarzbier or stout, jalapeno poppers and a big fat margarita. LR: Speaking of entertaining, what do you like doing in your spare time?
SH: Enjoying beer and cheese with my wife, beach time with the family and occasionally entertaining, cooking (with a beer in hand) and hanging at Balter HQ watching people enjoy my work. LR: Do you have one vice or something that’s a bit of a guilty pleasure? SH: Salt and vinegar peanuts. My youngest daughter has a very serious peanut allergy so it really is a guilty pleasure. I can’t eat them around her obviously, so I scoff them at work and still feel guilty. LR: Is there a beer you have developed that you’re most proud of? SH: At the moment it would be Balter XPA. I’m utterly blown away by the response we’ve had with that beer. I thought I had designed a great beer that I could build a brewery around and it turned out to be pretty well true. LR: After a long day at the brewery, what is your go-to drink? SH: Usually, the most recent run of our beers. We’ve got a bunch on tap at Balter HQ that I’m
always keen to keep tabs on. I also get given a lot of beers from other brewers to have a look at, so that’s always fun to taste while I’m cooking dinner. LR: What type of music is your jam? SH: I’m an old metal dude at heart. The last three gigs I’ve seen have been High on Fire, The Melvins, and Sleep - that should give you some idea. Also the usual suspects - Led Zeppelin, Black Sabbath, Iron Maiden, Alice in Chains, Soundgarden, Mudhoney etc. LR: Is there a soundtrack at the brewery you and your co-workers have developed? SH: Not really, no Coldplay is my only rule. LR: Given some of the folk behind Balter are pro-surfers, I have to ask, do you surf? If so, have been out for a surf with the guys? SH: Nah, we have a kind unwritten law. I’ll do the beer and they do the surfing, although they have threatened to drag me out there, but it would be silly to drown the brewer. I do body surf during the summer as I live in Byron Bay and the beach it literally a five-minute walk.
24 hours in DUBAI? Here’s our guide on where to drink Love it or hate it, there’s nowhere quite like Dubai – exciting, brash, seemingly changing by the second. In fact, stand still long enough and someone will surely build a speciality restaurant or kick ass vegan juice bar around you, which is convenient if a little confusing at times. However, more than anywhere else, it pays to know where you’re going, as local alcohol laws restrict the visibility and even the location of licensed premises, making it unlikely that you’ll just stumble upon the next big thing. WORDS LINDSAY TRIVERS With that in mind here are some suggestions where you can enjoy a great drink, great service and the atmosphere to match in order to get a taste of this incredible city.
COMMON GROUNDS It might seem strange to go for coffee in a mall, but then most malls don’t offer an indoor ski field. Founded by two pioneers of the ever-evolving Dubai coffee scene, Common Grounds is a Melbourne style café that’s almost supernaturally laid back, except when it comes to the dark gold on offer. True coffee lovers will adore ‘the magic’, a spin on the classic flat white, while if you’re hungry the food is hearty, healthy and appealing. If that’s not enough, you’ll also be supporting a small independent business thriving in this super competitive industry. Level 2, Mall of The Emirates (near Vox Cinema), Al Barsha, Dubai T: +971 (0)50 497 1094 W: www.commongroundsdubai.com Opening hours: 8am – 10pm
Set on the trunk of the iconic Palm Jumeirah with a slice of perfect golden sand right outside, Ají serves Nikkei cuisine – a heavenly blend of Japanese and Peruvian, which might well be your next foodie love affair. With an environment that’s best described as quirky, the award-winning bartenders here blur the line between a mixologist and mad scientist and they even have a sake sommelier on hand should you need them. Adjascent Tiara Residences, Club Vista Mare, Palm Jumeirah, Dubai T: +971 (0)4 552 0244 W: www.aji.ae/ Opening hours: Sat – Wed: 12pm – 1am Thurs – Fri: 12pm – 2am
WILD AND THE MOON
COCKTAIL-KITCHEN With a bright, minimalist interior and staff that redefine great service, Cocktail-Kitchen is another independent gem, this time specialising in all things vermouth - from refreshing spritz to classic aperitifs, perhaps with a side order of Padron peppers or fig and blue cheese bruschetta thrown in for good measure. There’s even a special area where you can book a private cocktail lesson and a welcome non-smoking policy at the bar, as smoking indoors is still, unfortunately, commonplace in the Emirate.
One of Dubai’s most popular, and indeed most hipster cafés, Wild and the Moon specialises in all things healthy, in particular delicious, organic cold pressed juices and an unrepentant passion for all things matcha. Added to which, there’s absolutely no chance of a body blow to your karma involved in a visit. Unit H77, Street 8, Alserkal Avanue, Al Quoz 1, Dubai T: +971 (0)4 343 3392 W: www.wildandthemoon.com Opening hours: Mon - Sun: 8am – 7pm
Armada BlueBay Hotel, Cluster P Jumeirah Lake Towers (JLT), Dubai T: +971 (0)56 828 0727 W: www.cocktail-kitchen.com Opening hours: Sun – Thurs: 5pm – 2am Fri – Sat: 1pm – 2am
SIDDHARTA LOUNGE Located on the roof of the Grosvenor House Hotel with near endless views of the Arabian Gulf, Siddharta Lounge is the perfect spot for a cold sundowner at the end of the day. Managing to be both chilled and sophisticated at the same time, you can relax on a sofa, or at the bar, or on the super-popular terraced steps spread out amongst comfy cushions as you watch the sun slink away below the marina.
WESLODGE Serving modern Canadian cuisine (it turns out there really is such a thing) Weslodge’s décor could best be described as tastefully random – stag antlers, red leather furniture, monochrome photographs of craggy pioneers and more paintings than you’d ever think were plausible for a single wall. The drinks, however, are simply out of this world - a mix of classic cocktails and intricate house creations that will blow your mind, made by some of the best and most tattooed bartenders in the city. Plus on the 68th floor, the whole experience comes with a side order of sweeping city views. Tower B, 68th Floor, JW Marriott Marquis, Business Bay, Dubai T: +971 (0)4 560 1700 W: www.weslodge.ae Opening hours: Sun – Sat: 6pm – 1am Sun – Thurs: 11.30am – 3pm (lunch) Sat: 12pm – 4pm (brunch)
Grosvenor House, Al Sufouh Road, Dubai T: +971 (0)4 317 6000 W: www.siddhartalounge.com Opening hours: Mon – Sun: 12.30pm – 3.30pm (lunch) Sat – Wed: 6.30pm – 12am (dinner) Thurs – Fri: 6.30pm – 12.30pm (dinner)
MAINE OYSTER BAR Tucked away in an underground car park, Maine Oyster Bar takes some finding, and even if you know it’s there it can be a test of your sanity to find the door. Once inside, however, you’re treated to classic cocktails made by staff that seem genuinely (almost worryingly) pleased to be there and a bar that looks like it’s escaped from a New Orleans hotel. If you’re hungry and naturally ambitious, try Neptune’s Folly – a three-tier tower of prawns, snow crab, scallop ceviche and of course the freshest oysters. Ground Floor, The DoubleTree by Hilton JBR, Dubai T: +971 (0)4 457 6719 W: www.themaine.ae Opening hours: Sat – Fri: 12pm – 12am (lunch & dinner) Thurs – Fri: 12pm – 1am
EXPLORE RÜYA A visit to Rüya is the perfect way to discover locally inspired flavours while enjoying the comforts of one of the city’s most talked about new restaurants. The Anatolian offerings highlight the best of Middle Eastern and Mediterranean ingredients. The wine list boasts ancient wine world treasures that are exclusively imported from Turkey. Flavours of rose, hibiscus, honey and spices set-off the signature cocktails. Their use of the Coravin system means they have extraordinary wines available by the glass. Inside, painted ceramic walls and colourful cushions provide a rustic juxtaposition to the polished service, and the terrace that overlooks Dubai Marina is a great place to migrate to as the nightlife picks up late in the evening. 1st Floor, Lobby Level, Grosvenor House, Al Sufouh Road, Dubai Marina, Dubai T: +971 (0)4 3999 123 W: www.ruyadubai.com Opening hours: Sat – Wed: 6pm – 1am Thurs – Fri: 6pm – 2am
% ARABICA With an interior that’s minimalist bordering on basic, this iconic, Japanese roaster has recently opened a branch at the Dubai Mall next to the aquarium (yes, this mall has an aquarium.) Practically bubbling with coffee obsession, in search of that perfect cup they grow their own beans, ship them, roast them and even solely export a precision espresso machine ominously called the Slayer. Both busy and friendly all day long, it smells irresistible and offers hands-down some of the best coffee in town. The Dubai Mall, G/F, Shop 167, Downtown, Dubai T: +971 (0)4 331 1071 W: www.arabicacoffee.ae Opening hours: Sun – Wed: 9am – 12am Thurs – Sat: 9am – 1am
N A C I X E M THE
There is a common misconception that tequila should be accompanied with a wedge of lime and salt shaker, coupled with a bachelorette party that’s followed by a morning you’d rather forget. Even though tequila is still associated with good times (or bad for some), it’s evolving and quickly becoming a go-to spirit for many, and not for the reasons you might think. We are now starting to appreciate the spirit, the production process and the history linked to the liquid and understand the flavours each style of tequila has to offer. WORDS BEN DAVIDSON & PHIL BAYLY Here we delve a little deeper into the different types of tequila, so the next time that you’re at a bar you’ll know exactly what to order.
REGULAR TEQUILA Pure and simple, this is the stuff that most people would have grown up knowing to be tequila. Although still the dominating style with regards to sales, ‘regular’ tequilas are today being challenged by ‘100 per cent agave’ tequilas, which is where the majority of the growth in the category is coming from. Regular tequila needs to be made from at least 51 per cent blue agave sugars, with the remainder traditionally being made up from non-agave sugars (such as corn, cane, or molasses). These sugars are mixed together prior to fermentation. Regular tequila may be shipped in bulk and bottled outside of Mexico.
100 PER CENT AGAVE TEQUILA Unbeknownst to most, all tequila used to be 100 per cent blue agave tequila. When the official standard was established in 1949 it called for 100 per cent of the alcohol coming from blue agave sugars. Over the next two decades, this would
change to the current requirement of 51 per cent. For true tequila connoisseurs, however, 100 per cent blue agave is where it’s at. If a tequila is labelled ‘100 per cent agave’ or ‘100 per cent agave azul’, this serves as a guarantee that the spirit is made entirely from blue agave and that it has been bottled in Mexico. Some excellent examples of the 100 per cent agave tequila that consumers will find in bars across the Asia-Pacific region are Patron, Don Julio, Tequila Ocho, Fortaleeza and Olmeca Altos.
CLASSES OF TEQUILA BLANCO: Blanco tequila is normally an un-aged white tequila that is more or less straight off the still; although some producers do age their blanco tequila for a few weeks. The maximum age for blanco tequila is 60 days. JOVEN OR ORO: Often known as gold tequila (unaged regular tequila), which has been adulterated with colouring and flavours including caramel, glycerine or wood chips to give it colour and flavour. Blanco may be blended with aged tequila to create 100 per cent agave joven or oro tequila. REPOSADO: Reposado means rested and refers
to tequilas that are aged from two months up to a year in oak casks or barrels with no size limit. Reposado was the first style of aged tequila and is today the most popular style in Mexico. A reposado tequila served with sangrita on the side is the authentic way to enjoy quality reposado tequila. A Sangrita (little blood) is similar to a bloody mary mix. AÑEJO: While reposado tequila can be stored in casks as large as 20,000 litres, añejo tequila can be stored in barrels of no more than 600 litres, although the majority would be stored in ex-bourbon barrels of around 200 litres. Añejo tequila must be aged for a minimum of 12 months. Añejo tequila is best enjoyed neat as you would a Cognac, or served over ice. EXTRA AÑEJO: This is a relatively recent addition to the Norma and was introduced in 2006. The requirements with regards to barrel size remain as per añejo, however, to earn the extra añejo classification the tequila must be aged for at least three years. These are highly expensive tequilas with limited availability and should be savoured as you would other fine and expensive spirits such as Cognac or Armagnac.
FOR TRUE TEQUILA CONNOISSEURS, HOWEVER, 100 PER CENT BLUE AGAVE IS WHERE IT’S AT. IF A TEQUILA IS LABELLED ‘100 PER CENT AGAVE’ OR ‘100 PER CENT AGAVE AZUL’, THIS SERVES AS A GUARANTEE THAT THE SPIRIT IS MADE ENTIRELY FROM BLUE AGAVE AND THAT IT HAS BEEN BOTTLED IN MEXICO.
WHAT IS NORMA? To ensure that tequila is genuine it has to be produced according to strict Mexican government regulations. On the label is must bear the official standard, NOM (Norma Oficial Mexicana) and the Tequila Regulatory Council's monogram (CRT) on the label.
Harvested agave for tequilaexploredrinks.com production, Jalisco, 85 Mexico
BILTONG, BRAAIS, GAME DRIVES, SPRINGBOK AND THE FRIENDLIEST PEOPLE If you enjoy a good weekend in the Hunter Valley, Barossa or Margaret River, consider taking it to another level. Don’t rule out South Africa – it’s more affordable than you may think and their wine tourism offering is nothing short of exceptional. Biltong, braais, game drives, springbok and great customer service are all things you can look forward to in South Africa. Combine a trip with your real passion (wine) and you can expect to discover a world of grand estates, wonderfully friendly people and a wine history, while significantly older, not too dissimilar to our own. WORDS ASHLEY PINI
BEST TIME TO VISIT This is a year-round attraction. Summer is hot and the vines are in full bloom. Winter has fewer crowds, but overall we didn’t find that the queues were long or a problem in summer anyway.
HOW TO GET AROUND Distances mean you need a car or a transfer service, easily organised through local tourism providers.
WHAT WILL IT COST This is the best part. Our dollar is strong against the RAND (at the time of printing at least) and you’ll find good value everywhere. You can buy quality wine in a restaurant for between 200 and 300 RAND ($20-$30 AUD). When in the wineries, quite often there is a charge for a basic tasting, plus the opportunity to do a more structured educational tasting with a winemaker or tutor. Visit individual winery sites and book in.
The first thing that will strike you as you make your way out of Cape Town and into the wine regions, which start about 40 minutes out of the town, is the striking beauty of the Western Cape, and that feeling is unlikely to leave you. South Africa boasts 18 official wine routes, nearly all of which are to be found in the country’s wine capital – the Western Cape. The bloodlines of the South African winemaking industry reflect the development of the country’s own maturation into a global player in the wine industry, with their own unique flavour profiles, grape varieties and traditional winemaking methods that reflect the rugged and amazingly beautiful environment that is the Cape. The flight across the Indian Ocean - around 11 hours from Perth - gives you ample time to research South African wines, and it’s worth starting
at the beginning when Jan van Riebeeck, the first governor of the Cape, planted vines in 1655. South Africa, of course, was settled extensively by the Dutch, but it was a melting pot of nationalities that came together to develop the early industry. The early settlers set up grand homes and sprawling estates set against dramatic backdrops; a visit to the four regions mentioned below is akin to mixing the old world grand houses of France with the newworld winemaking of countries such as our own. The best of both worlds you could say. While the industry is older in South Africa (than Australia’s), the impact of sanctions applied in 1986 slowed down the development of the wine industry at a crucial time, the effects of which are still felt today. There are wine routes to suit the serious wine buff where you’ll delve into the terroir of each region, or equally enjoyable is the chance to visit a couple of estates, try the regional hero,
buy more than you meant to, and then head to a long lunch. And long lunches is what the South Africans do so well. The Cape boasts plenty of sunshine, warm afternoons and seriously good value food. It’s about as ‘meaty’ as a Brazilian BBQ with a bunch of offerings you’ve probably never heard of, but have no fear - if meat is not your thing there’s plenty of quality seafood on offer and cuisine such as ‘Cape Malay’, a fusion of Malaysian and African cuisine specific to this region. The most popular wine routes are those in Franschhoek, Stellenbosch, and Paarl, with the emerging area of Durbanville one to look out – it’s just 30 minutes out of Cape Town and boasts cracking views. Durbanville Hills Winery is a must visit for one of those long lunches.
and merlot. The town itself is worth allocating some time to – don’t just drive through this one. Walk to the top of the town and visit the memorial to the Huguenots with the mountains behind, and stop half way back down the street at the craft brewery. The tourism facilities are excellent and located on the main street.
STELLENBOSCH Stellenbosch is an experience unto itself. It is literally like stepping back in time. While English is perfectly acceptable, you’ll really fit in if you can roll Afrikaans off the tongue. It’s a university town and, in term time, the energy is as high as 60,000 students who keep the place abuzz, but don’t be put off by a potential frat house atmosphere, it’s far from that. There are art galleries, antique shops, great restaurants and constant reminders of the Dutch migrants who settled in this area. Located not far from the coast of South Africa’s Western Cape, its vineyards cover gently rolling hills, and it tends towards a maritime climate. Cabernet sauvignon is the region’s most widely planted grape variety. More often than not, it’s combined with merlot to create Bordeaux blend wines.
DIE BERGKELDER On the outskirts of the town itself, Die Bergkelder is one of South Africa’s most famous wine cellars. Die Bergkelder was launched in
1968 and is known to many as the home of Fleur du Cap Wines. The Wine Centre offers all day tastings, with experts on hand to detail interesting facts about the history of wines. Die Bergkelder is also well known for its informative tours that move through the maturation cellar to the bottling plant. George Blake St, Stellenbosch, 7600 South Africa T: +27 21 809 8025 W: www.bergkelder.co.za Opening hours: Mon – Fri: 8am – 5pm Sat: 9am – 2pm
FRANSCHHOEK Nestled between towering mountains in the Cape wine lands is the breathtaking Franschhoek Valley. It was settled more than 300 years ago by the Huguenots, who brought with them their wine and food culture. Today, the region specialises in white wine styles such as sauvignon blanc, chardonnay and semillon, as well as full-bodied reds like shiraz, pinot noir
BOSCHENDAL Boschendal is the standout winery in Franschhoek, which itself is a standout region and the natural beauty is breathtaking. Boschendal is one of the oldest wine farms in Franschhoek, founded in 1685; the farm has grown with the passing centuries and the owners have since mastered the art of producing classic, fruity wines. For those interested in a farm stay holiday, you may look forward to historic tours, vineyard walks and fruit picking. If you would rather stop in for the day, there is plenty of food and wine to be enjoyed and tours of the winery extensive grounds. 10 Park Drive, 99 Helshoogte Rd, Milton Park, Franshhoek, 7690 South Africa T: +27 21 870 4200 W: www.boschendal.com Opening hours: Mon – Fri: 9am – 4:30pm Sat – Sun: 9:30am – 4pm
View to Cape Town from Durbanville Wine Valley
Durbanville Hills Winery
DURBANVILLE WINE VALLEY Located north of Cape Town, Durbanville Wine Valley is home to 12 wineries. Here the vines are exposed to moisturising seasonal coastal mists that combine with cooling sea breezes to slow the pace at which the grapes grow. The community is united in their passion for producing elegant, intense, fruit driven wines, with a focus on sauvignon blanc.
DURBANVILLE HILLS WINERY
PAARL Paarl is located just north of Stellenbosch. Its vineyards are situated on the lower slopes of Paarl Rock, between two mountains. This provides granite and shale soils for the vines, and the relatively hot climate allows for the production of many different varieties. The red wines, namely shiraz and cabernet sauvignon, are rich and robust, whilst the white wines, chenin blanc and chardonnay, are fruit driven and tropical.
NEDERBURG Phillipus Wolvaart established Nederberg in 1791. He was granted 49 hectares of land by the Dutch East India Company and developed a flourishing farm and homestead. Today, it is one of South Africa’s most awarded wineries, producing a hallmark combination of both Old and New World blends. Visitors are welcome to
tour the state-of-the-art cellar and Old Cellar Museum and take part in various wine and cheese tastings. Sonstraal Rd, Paarl, 7646 South Africa T: +27 21 862 3104 W: www.nederberg.com Opening hours: Mon – Fri: 8am – 5pm Sat – Sun: 10am – 4pm
The Durbanville Hills Cellar is approximately 20 minutes from Cape Town. With picturesque views overlooking Table Mountain, Table Bay and Robben Island. The wines produced here are made from healthy grapes and include sauvignon blanc, chardonnay, cabernet sauvignon and shiraz varieties. Cellar visits are encouraged, with a chic lounge area reserved for wine, cheese, bread and meat tastings. The restaurant and services standards are exceptional. Tygerberg Valley Road, Cape Farms, Cape Town, 7550 South Africa T: +27 21 558 1300 W: www.durbanvillehills.co.za Opening hours: Mon – Fri: 10am – 6pm Sat: 10am – 3pm Sun: 11am – 3pm
Kapama Game Reserve
SAFARI Done the wineries…now see the wildlife. The best experiences are up in the north – close to, or inside, the Kruger National Park. Expect some early mornings and plenty of time spent in a four-wheel drive seeking out the wild animals, but stay focused as the sights are well worth the journey. You can fly into towns such as Hoedspruit from either Cape Town or Johannesburg, and the game farm experience will greet you on landing (literally); baboons and monkeys scatter across the runway as you come into land. The game parks are right on your doorstep with the entrance to one of the standout providers, Kapama, situated directly opposite the airport. Hint: Check out if your game reserve is a “Big Five” park. The “Big Five” refers to the five animals that game hunters found most difficult to hunt on foot. They are: lion (of course), elephant, buffalo, rhinoceros and leopard. You’ll find hippo there too. It’s a long way to travel to miss out on these.
FRENCH TOAST GLASS: Short INGREDIENTS: 45ml Amarula Cream Liqueur 15ml Rum 15ml Milk Cinnamon stick METHOD: Combine ingredients over cracked ice in a cocktail shaker. Shake and pour into a glass GARNISH: Lightly dust with cinnamon and swirl with a cinnamon stick or straw Marula tree
AMARULA CREAM – THE HEART OF AFRICA Originating out of subequatorial Africa is a cream liqueur that is as close to the heart of Africa as any product can claim to be. When it comes to a brand story, this is as authentic as it gets.
The marula tree, or ‘Sclerocarya birrea’, only grows in the warm and frost-free regions of Africa. It holds a unique position of importance to the local population as a meeting place and source of income. It is said that you can expect good news if the elders call you to a meeting under the marula tree. Under a thorny bush, however, negotiations may not go as smoothly. African elephants eat the marula fruit when it falls to the ground, indicating that it is ripe, which
generally takes place during the three months between January and March, much the same as vintage here in Australia. The ripe fruit is also collected by locals and brought to the Amarula production facility to be sold, processed and sent to Stellenbosch (two days drive away) to be distilled and aged in French oak barrels for at least two years, during which wood spice characters of vanilla and toast are naturally imparted. Dairy cream is then infused and Amarula Cream Liqueur is born.
You can visit the Amarula ‘Lapa’ and learn all about the relationship between the liqueur, the local population and the African elephants – which adorn the label – situated in Phalaborwa on the edge of the Kruger National Park.
AMARULA COFFEE SURPRISE GLASS: Coffee mug INGREDIENTS: 4 Cups strong filter coffee 50ml Whipped cream 60ml Amarula Cream Liqueur 8 Marshmallows 20ml Brown sugar 20ml Hot chocolate or cocoa powder METHOD: Pour the coffee into large coffee mugs. Pour the Amarula in each coffee, followed by the whipped cream, brown sugar and marshmallows GARNISH: Sprinkle with hot chocolate powder and extra Amarula
The Bundaberg Rum Distillery is a unique, authentic Australian icon unlike any other. For over 125 years, the Bundaberg Rum Distillery has proudly created the smooth golden liquor, made from the finest sugar cane in tropical Queensland, and its survival of two fires and two floods stands as an enduring testament to the Australian spirit. Whether you’re a rum enthusiast or planning a weekend away, the Bundaberg Rum Distillery, just four hours north of Brisbane Airport, offers guests an unforgettable and one of a kind distillery experience.
Bundaberg Rum’s new $8.5 million awardwinning Visitor Experience promises a bucketlist worthy trip deep into the heart of one of Australia’s most iconic brands. Explore the fully immersive Museum that celebrates the heritage of this proud Australian brand, housed within a series of converted 75,000 litre vats that have matured hundreds and thousands of litres of Australia’s favourite rum. You’ll also find the world’s largest collection of Bundaberg Rum on display in a towering bottle wall that is over four metres high. Once you have visited the Museum, take a step into the heart of this fully operational distillery,
in a guided Distillery Experience tour where you can take in the rich history as well as the sights, smells and sounds of the rum-making process. This one hour tour concludes in the tasting bar where you can sample some of the top shelf, award-winning rums from the Bundaberg Rum range, some of which are only available at the distillery. Prized rums to try, include the Bundaberg Rum Blenders Edition 2015, which was named World’s Best Rum at the 2016 World Drinks Awards in London - the competition’s top honour. The accolade was a first for an Australian rum and put Bundaberg firmly in the international spotlight.
VISIT THE BLEND YOUR OWN RUM EXPERIENCE For more than a century, the fine art of blending Bundaberg Rum has been limited to the talented Master Distillers, but now and for the first time, the public is welcomed to the Bundaberg Rum Distillery to learn about the craft of blending in a Blend Your Own Rum Experience. A blending expert leads a handson blending session using premium and rare rums. Guests leave with two bottles of their very own personalised blend, with their name and unique batch number on the label. Visitors’ blend recipes are even kept on file at the distillery in case they wish to order the same blend again in the future. The experience is a
first for any distillery in Australia and runs every Saturday and Sunday. It is available for up to 16 adults at a cost of $250 per person.
THE SPIRIT OF BUNDABERG FESTIVAL The Visitor Experience Centre is also home to the Spirit of Bundaberg Festival, which was recently voted ‘The World’s Best Distillery Event’ at the Distillery Experience Awards in London. The Spirit of Bundaberg Festival also happens to be the largest food and rum festival in Australia. It’s a Bundy celebration with food, fun, cocktail master classes and live music, bringing people from across the country. Keep an eye out for the details on the next festival in October.
Hills Street, Bundaberg QLD 4670 T: (07) 4131 2999 W: www.bundabergrum.com.au Retail opening hours: Mon - Fri: 10am – 5pm Sat - Sun & Public Holidays: 10am – 4pm
Is a cocktail or refreshing beverage what you’re after? We’ve got you covered. Here is our guide to some of the hottest places across the country.
BIG POPPA’S A modern Italian restaurant, Big Poppa’s is located on the vibrant Oxford Street in Darlinghurst, Sydney. And at this wonderful venue, cheese and wine are a major focus. There are over 200 bottles of mainly red and rosé wines and there is even a cheese sommelier on deck to help you sort through some 30 different cheeses on offer. If cocktails are more your thing, then fear not my friend as there is a fully stocked bar downstairs. With four staff behind the stick at any given time, you can slink into the chesterfield booths and devour a classic drink. Fitting with the theme, there are Italian cocktails on offer as well as all the classics. With a restaurant upstairs and a cocktail lounge downstairs, whether you’re hungry or thirsty, Big Poppa’s can satisfy all your desires. 96 Oxford Street, Darlinghurst, Sydney NSW W: www.bigpoppa.com.au Opening hours: Mon – Sun: 5pm - 3am
VISIT STOMPING GROUND A brewery and beer hall has set up shop in Collingwood, Melbourne. Founded by Steve Jaffares, Guy Greenstone and Justin Joiner, Stomping Ground has over 20 beers to try. The interior is characterised by exposed brick and recycled timber and has a wonderful view of the brewery’s tanks. Sit back and watch it all happen as you order a schooner and one of many delights from the food menu. 100 Gipps Street, Collingwood VIC Ph: (03) 9415 1944 W: www.stompingground.beer Opening hours: Sun – Thurs: 11:30am til late Fri – Sat: 11:30am - 1am
BOILERMAKER HOUSE One shot of whisky, one pint of beer to chase. From the same Speakeasy Group behind Eau-de-Vie comes a Melbourne CBD bar by the name of Boilermaker House. This fourteen-seat bar is the perfect spot to sample a massive range of offerings specialised in craft beer, malt whisky, cheese and charcuterie with a back bar that boasts around 1,000 bottles. There are over 700 choices of malt whiskies, so whisky fanatics will be like a kid in a candy shop. Scottish malts reign supreme, but expect to find a plethora of choices including Japanese, Australian and American selections as well. Pick any; it’s impossible to go wrong! With 12 beers on tap and 40 offered by the bottle, the selections support mostly small to medium sized craft breweries that focus on quality and flavour. Most beers are on rotation, so don’t expect to see them on the menu for long. All of the seats at the bar taken? Make your way down to the meat and cheese bar or one of the communal tasting tables - the perfect place to catch up after a long day at the office. 209-211 Lonsdale Street, Melbourne VIC W: www.boilermakerhouse.com.au Opening hours: Mon–Thurs: 4pm - 3am Fri–Sun: 3pm - 3am
BOBÈCHE Pronounced Bow-Besh, the venue pays homage to a mid-1800s street performer that would perform his unique brand of satire on the streets of Paris. That sense of fun and mischief is encouraged in the staff and lends a relaxing and engaging experience to the customer. Even though Bobèche is located within Perth’s CBD, it’s an escape away from the hustle and bustle of everyday business. When walking in it’s best to leave your baggage at the door and cast your imagination to a period of wry wit and mischief. Bobèche’s design is heavily influenced by old world Paris, where warm leather chesterfields and deep red velvet curtains make for a cosy customer experience. Pop in and check out the famous ‘YES’ coasters and the impressive facial hair sported from the bar team, you won’t regret it. Basement/131 St Georges Terrace, Perth WA T: (08) 9226 5596 W: www.bobeche.com.au Opening hours: Mon – Thurs: 4pm - 12am Fri – Sat: 4pm - 2am Sun: Closed
ENDEAVOUR TAP ROOMS The crew behind Endeavour Vintage Beer Co. has teamed up with Applejack Hospitality to open its very own brewery, bar and restaurant in Sydney. Endeavour Tap Rooms, located in the heart of The Rocks, follows the same philosophy as the beers do - all-Australian, seasonally harvested ingredients with no preservatives. The menu boasts a variety of smoked produce from the land and the sea, all designed to share and accompanied with seasonal sides, salads and veg. Complete with a brewhouse adjacent, Tap Rooms houses eight dedicated beer taps, which consist of five core range Endeavour beers, three rotating Endeavour beers, plus taps featuring The Hills Cider, rosé and white wine from NSW, plus a seasonal cocktail. Tap Rooms is open for lunch and dinner seven days a week and features both indoor and outdoor seating, making it an ideal place for dinner and drinks, a quick after work bevvy or an afternoon tipple and share plates. 39-43 Argyle Street, The Rocks NSW T: (02) 9241 6517 W: www.taprooms.com.au Opening hours: Mon – Sat: 11am - 2am Sun: 11:30am - 10pm
TALLBOY AND MOOSE Dan ‘Tallboy’ and Steve ‘Moose’ have opened a brewery in Preston, located north of Melbourne. A welcoming, stripped back warehouse, beer enthusiasts are invited to come along and see the production process in action while they enjoy a cold one. Even more exciting, dogs and kids are welcome, so it’s the perfect place for a family day out. 270 Raglan Street, Preston VIC T: (03) 9484 7803 W: www.tallboyandmoose.com Opening hours: Wed – Fri: 4pm - 11pm Sat: 12pm - 11pm Sun: 12pm - 9pm Above: Dan Hall (left) and Steve Germain (right) in their brewhouse in Preston
Did you know that it’s the ultraviolet rays found in sunlight that damage wine? That’s why wine bottles are often green to help block out the light and your cellar should be dark, dark, dark.
The biggest risks to your wine are light, vibration and temperature, and unfortunately, without a refrigerated or airconditioned cellar, it’s very difficult to monitor and avoid all of these.
Even your kitchen refrigerator is too cold for wine and will dry out any wines with cork and affect the quality. VINTEC offers a great range of specially designed wine cabinets to keep your wine stored in the perfect environment.
Your wine bottles should always be laid on their side, that’s to keep any corks wet so they don’t dry out and let oxygen into the bottle. A little humidity can help with this too, but not too much otherwise mould could be an issue.
HOW TO STORE YOUR WINE
The best temperature for wine is between 14-15 degrees and consistent, which is not an easy task in our climate.
You can find great pleasure in building your own wine collection. From following your favourite wineries and winemakers to seeing how they have matured when you open them with friends and family down the track.
However, opening your treasured wines when they have reached their full potential can be a fun and surprising experience or a complete disaster – if they are not stored correctly. Anyone who is really serious about storing wine will have a wine cellar (wouldn’t that be nice), a wine fridge (your kitchen fridge doesn’t count) or will have their precious liquid stored in a wine storage unit.
Odors are also an issue, so avoid storing wine in your kitchen cupboard, as they can pass through the cork and into the wine.
Take note of how long you should cellar your wine for as not all wines are made to be aged. You can check the label or with the winery for a recommended cellaring time. If the advice is that it’s drinking well now, you are probably better off pouring yourself a glass than putting it away.
Thinking about storing wine? Here are some helpful pointers, tips and storage details to get you on your way. PHOTOGRAPHY: WINE ARK
Vibrations can even be a problem for storing wine, which is why you should avoid your garage. They can bring up sediment in the wine bottles and affect the taste of the wine.
If you are lucky enough to have a cellar at home, make sure you have a list of what is stored and where in the cellar. It’s not so fun cellaring wine if you can never find what you’re looking for!
Lastly, if you don’t have the correct storage, we advise to just enjoy the wine here and now. There’s nothing worse than putting an expensive bottle away only to find it has spoiled in years to come.
WINE STORAGE SOLUTION Surprisingly, wine storage doesn’t actually cost that much – for the same price as a cup of coffee a month, you can store 12 bottles of wine at Wine Ark, Australia’s largest climate controlled wine storage provider. That includes security, online inventory and full replacement insurance. You can deliver your wine directly to Wine Ark or have them collect your wine from your favourite wineries and retailers. You can also manage your cellar from your computer or phone; their specialist team will do the rest. When you want the wine out, all you have to do is log online and select the wines. Wine Ark then dispatches them out to you, how easy is that? There are regular meet-ups and tastings held at Wine Ark in Sydney, Brisbane and Melbourne and over 16 locations to choose from in total. Visit wine-ark.com.au to find the nearest one to you. exploredrinks.com 91
The Original Ice Ball Maker $11.95 www.yellowoctopus.com.au
Autumn. The leaves are changing. The air is cooling. And Easter is near. This means a long weekend full of eating chocolate and hot cross buns and treating yourself or a loved one to a cool gift or gadget. As per usual, weâ€™ve put together a list of all the best bar tools, accessories and drink gadgets you need to get you through this slower, less caotic time of year. Happy treating yourself!
Mason Shaker Metallics $45.50 www.wandpdesign.com The Barware Set $69.00 www.wandpdesign.com
Whisky Glass Explorer Pack $150.00 www.wootten.com.au
Coravin Model 1 $320.00 www.whiteredbubbles.com.au
Copper Flask $45.50 www.wandpdesign.com
Chopping Board $100.00 www.etsy.com/shop/soakstudio
Dr Who Ice Cube Tray $14.95 www.yellowoctopus.com.au
Skull Decanter $38.99 www.yellowoctopus.com.au
Marble Basic Hexagonal Coasters Set www.thedesignhuntershop.com.au $100.00
Cabinet MIXERS & BITTERS
CHAMPAGNE & SPARKLING
WHISKY & BOURBON
Whether it’s a quick refreshment or the ingredients to create a delicious cocktail, the explore DRINKS cabinet is your one stop shop for every beverage you’ll need this autumn.
BEER & CIDER
SHOPPING LIST Here is your complete shopping list to make all of the cocktails in this edition of explore Grapefruit soda Soda water Cranberry juice Green apple juice (good quality) RED WINE
Fresh ginger Figs Green apples Limes Lemons Oranges Strawberries Sea salt Raw sugar Brown sugar Espresso coffee Ground coffee Coffee beans Cinnamon stick Egg white Toasted macadamia nuts Nuts (we used hazelnuts) Honey
Oreo cookies Mini meringues Toffee (we used Wertherâ€™s Original) Chocolate Easter eggs White chocolate Soft cheese (Camembert) Caramel sauce Chocolate sauce Caramel popcorn Cocoa powder Marshmallows Full cream milk Thickened cream Vanilla ice cream Gold leaf foil
GIN, TEQUILA & VODKA
LAST DRINKS Dinner party coming to a close or a venue calling last drinks? The Luna Negra is the perfect end to a great night. Mixed with Esprit de Figues, vodka and chilled espresso, you will taste bursts of fresh fig, raspberry jam and coffee flavours. With a combination of winning flavours, this cocktail is sure to perk you up for your journey home.
Luna Negra GLASS: Rocks glass INGREDIENTS: 30ml Esprit de Figues Fig Liqueur 30ml 666 St. Ali Coffee Vodka 20ml Chilled Espresso coffee 15ml MONIN Agave Syrup METHOD: Add all ingredients to a cocktail shaker. Shake vigorously with ice and strain into a tumbler glass filled with ice GARNISH: 1/4 fresh fig and three coffee beans
Seasonal based consumer publication for everything drinks. Learn what to drink, where to drink, how to drink and more! Stay up to date with...
Published on Mar 9, 2017
Seasonal based consumer publication for everything drinks. Learn what to drink, where to drink, how to drink and more! Stay up to date with...