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SUMMER

AROUND THEBLOCK WITH-

THE ULTIMATE SUMMER EDITION FEATURING: • SUMMER COCKTAIL RECIPES • ALCO-POPS • CHRISTMAS ENTERTAINING • CHAMPAGNE & SPARKLING

$5.99 (INC. GST)

CLINT AMOS CLOVIS TAITTINGER

ON FAMILY BUSINESS, FRENCH FOOTBALL AND WHAT MAKES TAITTINGER SO SPECIAL

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

AWARD-WINNING FLAVOUR

GOLD

93 POINTS

GOLD

SAN FRANCISCO WORLD SPIRITS COMPETITION 2017

ULTIMATE SPIRITS CHALLENGE 2017

AMERICAN WHISKEY MASTERS 2017

C R A FT E D CA R EF ULLY. D R I NK R E S P O NS I BLY.

WOODFORD RESERVE KENTUCKY STRAIGHT BOURBON WHISKEY, 45.2% ALC. BY VOL., THE WOODFORD RESERVE DISTILLERY, VERSAILLES, KY ©2017. WOODFORD RESERVE IS A REGISTERED TRADEMARK. ©2017 BROWN-FORMAN. ALL RIGHTS RESERVED.

CONTENTS

DRINKS 16 Editor’s Picks 33 Biodynamic & Organic Champagne 42 Vodka – Tastes Like Clean Spirit 51 Summer Cocktail Recipes 60 Alco-Pops 63 MONIN Freakshakes 72 Crafting Independence – Beer

TRENDS

96 Last Drinks

12 On-Trend

VISIT

66 Straw Wars

77 New Zealand

95 Gifts & Gadgets

87 Byron Bay

MEET

92 Flying Brick Cider – Food Pairing

19 Clint Amos

ENTERTAINING

30 Clovis Taittinger

22 Christmas Feast

68 Hunter Valley Winemakers

36 Food & Wine Pairing

83 Eddie Brook

46 How To Taste Cider

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MEET

Around The Block with

AMOS From NRL player to Bacardí-Martini Australia sales representative, Clint Amos has shown he’s up for a challenge. Over the last few months he’s taken on his toughest challenge yet, as a contestant on the current season of the hit reality TV show, The Block. explore DRINKS caught up with Clint for a couple of cocktails recently to hear about his time on the show and how the lessons he’s learnt have helped him in the sales world. PHOTOGRAPHY ARSINEH HOUSPIAN explore DRINKS: What was it like being a contestant on The Block? Clint Amos: Crazy and surreal! For many years my wife and I sat on the couch watching the show, thinking, “I wonder if that part is set up. Do you think it’s really that hard? We could do that!” I remember driving The Block cars one day, and Hannah and I turned to each other and said, “We’re on The Block!” and laughed out loud. It’s a surreal feeling. eD: Why did you decide to enter the show? CA: We are massive fans of the show and had always wanted to renovate a property. We didn’t get our application in until the last day before entries closed, but we definitely had a lot of fun with the audition video. eD: Did you or Hannah have any industry experience in home renovations before entering the show? CA: Hannah and I had no renovating experience. Unless you call me going down to the local hardware store on the weekends for snags on bread and picking up random tools ‘experience’. That was it!

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CLOVIS TAITTINGER:

THE IMPORTANCE OF BALANCE

Clovis Taittinger believes in balance: the balance between family and work life, between passion and relaxation, and between the flavours of wellrounded Champagne. On a recent whirlwind tour of Australia, the heir to the renowned Champagne Taittinger brand found a brief moment to sit down with Ashley Pini and discuss family, food, football and fine Champagne.

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MEET Ashley Pini: How many generations have your family being making Champagne? Clovis Taittinger: Four generations. My great-grandfather bought the property and we’ve had the business until now, with my sister and me working for the company.

we still have our name on the bottles. It’s a guarantee of authenticity, it’s a guarantee of quality for our fans/consumers, and it makes our brand very approachable, or human, versus other big firm brands. Another thing is we’re still a house of craftsmen and growers, and I think that’s very important.

AP: What attracts you to working in a family business?

AP: So how much of the Champagne comes from your own vineyards?

CT: First and foremost, it’s a mission. It’s a mission to continue the legacy and the history. It’s a mission on behalf of your employees, your partners. And it’s also a great honour; representing the family, representing such a famous name, it cannot be anything else other than that.

CT: Around 50 per cent.

AP: So is that something that makes you very proud? CT: I don’t have inflated pride or ego over that. I’d say I more feel the pressure to strive for excellence. AP: What’s something most consumers don’t know about making Champagne? CT: It’s hard work. The most difficult thing in our industry, and for our company, is to explain to the consumer how hard it is to make Champagne - the number of steps, the number of processes and the number of people involved in each small operation. Champagne is more than a wine. It’s a process of very complex traditions. AP: How long is it between picking the grape and the end product being in stores? CT: About four to four and a half years. It’s a process that involves many, many stages to make the wine as good as possible, as pure as possible, and as pleasant as possible without even touching the raw materials. I think that’s very impressive. AP: What makes Champagne Taittinger so special? CT: I think there are a few things that make Champagne Taittinger so special. Firstly,

AP: That’s quite a large number. CT: We have a longstanding relationship with those that work on our estate. In supplying 50 per cent of our needs, it means we need to oversee our own domain. Taittinger today is the second largest estate of Champagne, and the soul of the house is in the craftsmanship. AP: So what does it mean when you say your Champagne is a ‘chardonnay style’? CT: So all our Champagnes are chardonnaybased. The chardonnay grape gives the Champagnes vitality, elegance, energy and definite citrusy notes. It gives the wines a very fresh, light, and sexy look. Beyond the grape, Taittinger is a wine that represents the chardonnay style. It has a signature sexy, lively, feminine, sophisticated and elegant style. I think this elegant sophistication is quite unique today. AP: To be considered a chardonnay-based Champagne, does the wine need to have more than 50 per cent chardonnay or just have chardonnay as the dominant characteristic? CT: The chardonnay is the dominant characteristic. AP: What do you look for in a glass of Champagne? CT: For my personal taste, I like a combination of freshness, very clean aromas, and a general harmony and balance. I look for a wine that gives me a good impression all the way to the end of the taste.

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MEET

AP: If you were entertaining with a bottle of Champagne Taittinger, what hor d’oeuvres would you pair it with? CT: If you were a guest in my house, I’d love to serve traditional French entrees. One of my favourites is a French aperitif called oeuf mimosa, or egg mimosa (deviled eggs). I love them. I can eat a few dozen. That’s a choice from the heart. As well, another thing that I love is mozzarella. Mozzarella with a glass of Champagne and a bit of olive oil is just wonderful. AP: I imagine the acidity in the Champagne can cut through the mozzarella and the oil to give a nice balance. CT: Yes, exactly. AP: Again, it’s all about balance right? CT: Exactly, it’s all about balance. AP: Now, about yourself, you travel around the world as an ambassador for your brand and you work very hard. How many languages do you speak? CT: I speak four languages. English, Spanish, Italian and German. AP: And French. So five actually! CT: (Laughs) Yes, I actually forgot about French. AP: (Laughs) I imagine those language skills are incredibly important for your work in different markets. Did you learn them in your job or did you learn languages at school? CT: Some of them I learned at school and some of them I learned through my job. AP: It’s very impressive. For someone who works so hard, how do you keep your passion alive?

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CT: There are many components that come together to keep my passion alive. For me, I find my passion in my team. When you work for good people, be they your professional partners or your consumers, you enjoy every day in your job. You can’t get tired of meeting new people, giving love and sharing the passion. I also think to keep your passion alive your work must not become an obsession. You shouldn’t think Champagne and live Champagne 24 hours a day; you need a number of other passions, or hobbies, to counterbalance your job. Again, it’s about balance. For example, on the weekend I may drink a glass of Champagne, but I won’t think about the company. I’ll try to do something else. Give myself a mental detox. AP: Who would you most like to share a glass of Champagne with?

CT: In my eyes, you have two options, your close family – your wife, your parents, your friends and the ones you feel closest to. I have to say also, sharing a glass of Champagne with someone you don’t know is the most pleasant thing. Champagne can help you meet someone new, inspire intimacy, feelings and emotions, and create history. That’s one of the unique pleasures of life. We all live for surprise and adventure. AP: If you were playing in the French National Football team, what position would you play? CT: I think I’d be a forward or a striker, because I’m striking for the company by selling bottles. I would say I’m also a natural defense. I would dive for the company and never let anyone cross our goal line. I’d do everything possible to stop the ball, or the player, before scoring.

DRINKS

BIODYNAMIC AND ORGANIC VITICULTURE

MODERN DAY WINEMAKING OR AGE OLD TECHNIQUES?

No doubt you’ve heard the words ‘organic’ and ‘biodynamic’ tossed around in trendy circles of late, but what exactly do these terms mean? Kyla Kirkpatrick, The Champagne Dame, debunks some of the common myths and gets back to basics on what constitutes organic and biodynamic winemaking. WORDS KYLA KIRKPATRICK Over the past decade, there has been prolific chatter in the Champagne industry about organic viticulture and biodynamics. It is topical both in the wine industry and in general life, since the consumer has become more conscious of their health and sceptical about what they consume. The conversation about organic and biodynamic application in Champagne suggests the practices are considered ‘modernday wine making’ and are used by the ‘next generation’ of vignerons – the young guns.

Dame and CEO of Emperor Kyla Kirkpatrick, The Champagne of Champagne iler Australia’s dedicated online reta

But is this really ‘modern winemaking’ or is it simply returning to the way wine was originally produced? What does it all mean? Does organic or biodynamic methods make our wine healthier? Does it improve the taste of the wine? Is it mythical hogwash, or does it improve the overall health of the vineyards?

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ENTERTAINING

disadvantage the tasting of the first cider poured. Wash glasses and allow to air dry before the evening. I would suggest a wine tasting glass be used, as this allows the drinker to fully appreciate the appearance, aroma and flavour of each cider consumed. On hand should be a good supply of bread and crackers - not as a substitute for dinner, but to be used between tastings in order to cleanse the pallet ready for the next pouring. Also on hand should be plenty of water and a separate water glass for each one of your guests. A spittoon or a milkshake stainless steel cup is also a handy thing to have, allowing those that are driving to not consume. Lastly a pen for each guest, in case they like to write notes.

Aroma and Flavour Wheel - don’t get too bogged down on trying to choose the “correct” term to describe what you are smelling or tasting, however aroma and flavour wheels are a handy tool and provide some helpful vocabulary for beginners. At the end of the day, if you think it smells like old socks, then it probably does. SCORECARD - again, depending on how professional you wish to be, writing notes on each cider helps to develop your skill in describing and assessing each one. As a bonus you get to refer to them at a later date, when deciding on which cider to purchase for a gift, or what food to match a particular one too. Put simply, a scorecard should include the four main assessment criteria:

OTHER HANDY THINGS

APPEARANCE - note its colour and clarity.

Depending on how in depth you want to getthe below may be used, or you could simply enjoy each cider and have a discussion about each one as you taste.

AROMA - note what it smells like, refer to the aroma wheel.

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FLAVOUR - note what it tastes like, refer to a flavour wheel.

OVERALL IMPRESSION - did you like it, would you purchase it again? For a bit of fun, you can give each a score and help decide which cider was the most enjoyable of the evening.

WHAT TO TASTE FIRST It’s best to start with dry ciders, then move gradually to the sweeter ones within your chosen theme or style. This is not always easy to arrange, as some labels will say that it is a dry cider, but on tasting you might find that it’s on the sweeter side. Don’t get too hung up on it, but try your best to taste from dry to sweet. Within a tasting flight, you might also find some ciders are sparkling and others are still. As a general rule, it’s probably best to taste the still ciders before tasting the sparkling varieties, but as a general rule, finish off with the sweet. Well you are all set to go for it- have fun and learn heaps- there is a whole world of cider out there for you to cheers.

Summer

SPONSORED

GET YOUR

Freak(ShaOkNe!) Most readers will remember a few years back, when innovative Canberra café, Pastissez, broke the Internet with the release of their jawdropping, über indulgent ‘Freakshakes’. These ‘milkshakes on steroids’ flooded Instagram feeds across the country and the world, and the idea was quickly replicated by countless local cafés. It was precisely this ‘over the top’ quality, both in look and taste, that saw people queuing for forty minutes (or more) to get their hands on their very own outrageous shake. Since then, the ‘Supershake’ trend has taken off around the world, from Australia, to Singapore, Malaysia, the Middle East and Europe. The team at MONIN understand that sometimes you feel like getting your ‘Freakshake’ on without the hassle and cost of heading to a café, so they’ve done us all a favour and put together these mouth-watering recipes using their tasty syrups. Now you can custom make your own ‘Supershake’!

GINGERBREAD ROSELLA LAMINGTON SHAKE GLASS: Tall INGREDIENTS: 30ml MONIN Gingerbread Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Rosella Lamington Cookie by Christine Manfield (reserve some chunks for garnish) METHOD: Fill the blender with ingredients and blend until smooth. Top up with whipped cream. GARNISH: Decorate with Byron Bay Rosella Lamington Cookie by Christine Manfield chunks and cocoa/cinnamon dust.

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VISIT

BLACK DOG BREWERY

HANGING DITCH Hanging Ditch was opened by two career bartenders who grew tired of Wellington’s limited number of quality cocktail venues since its hospitality heyday of the early-mid 2000s, feeling the city was really lacking an intimate pre and post dinner cocktail and wine focused bar. The name is in reference to co-owner, Andrew Gray’s UK roots, where The Hanging Ditch was a slang name for an old waterway in Manchester, UK dating back to the 1300s, and fits well with the hanging bottles and the north east England connection of this part of Wellington (Leeds Street, and nearby Manchester Apartments). The design of the bar is a relaxed mix of Wellington’s industrial history and refined luxury. Located in what used to be Hannah’s Shoe Factory, exposed steel girders and reclaimed wood are punctuated with leather menus and armchairs. The menu here is kept fresh and seasonal, along with a focus on cocktails and 20 New Zealand wines by the glass along with seven local craft beers on tap - often from within kegrolling distance of the bar! 14 Leeds St, Te Aro, Wellington 6011

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The award-winning Black Dog Brewery offers interesting alternatives to beers already on the market. This is the place where you can experience something special in a working brewery in the heart of Wellington. Where always being interesting and intrepid is the motto, Black Dog embraces independence and stays in tune with what the beer drinker wants. Head here when you’re looking for something a little different, with eight Black Dog brews

on-tap, a range of craft beers in bottle and can from other Wellington craft breweries and takeaway sales of both 1 and 2 litre glass bottles, you’ll find something to wet your whistle. While the current brewery is located at 19(A) Blair St, Black Dog is expanding to a new site at 216 Cuba St, a double storey site with a brewery and tasting room downstairs coupled with a bar and function area upstairs. 19 (A) Blair St, Te Aro, Wellington 6011

RAINFOREST

MEET

N O I T A R E N I G RE-

cafés and ath-taking beaches, organic-chic bre of e op osc eid kal its for Bay d for Most of us head to Byron given for thinking this playgroun for be ld cou you d, lan ter hin ing colourful locals. Cradled in roll search of a solution offer. But on a recent trip (and in to ing ryth eve has ady alre ous the rich and fam Distillery. a quiet achiever in the Cape Byron er cov dis to d ase ple re we we !) to the familiar drizzle ! be ready to move there for good ht mig t jus we t, fac in d, ase ple So NICE AND SLOE…OR IS IT SLOW? Approximately 20 minutes’ drive from Byron Bay proper, Cape Byron Distillery sits nestled amongst sweeping macadamia orchards and lush rainforest. Established in November 2016 by the Brook family, the distillery seems an inevitable evolution of a 30-year legacy, which already lends its name to a thriving natural goods business, built on the mission of rainforest regeneration. We say inevitable, because experiencing Cape Byron Distillery – already making a mark with those in the know with its Brookie’s Gin – is a complete sensory delight, borne of the family’s decades of rainforest regeneration. Botanicals such as wild raspberries, native lilly pilly and native ginger, given life through years of regeneration efforts, flavour both the gin and the winding paths about the distillery, growing freely to sample on the guided tour. Davidson plums, odd, furry and sour on first approach, delight in the distillery’s awarding winning Brookie’s Slow Gin, a take on the traditional English sloe gin. Australia’s only gin safe is a further nod to tradition, requiring attention to detail to get the portion of bottled distillate just so. But there’s no pretense here, just a subtle savoir-faire that comes from delicately, carefully, planning and balancing the needs of a commercial enterprise with an enduring legacy of preservation. Day-to-day I’m not a gin drinker per se, but having tasted the connection to the landscape that characterises Brookie’s Gin, we must recommend Cape Byron Distillery as a quintessentially Byron experience. Read on as we chat with Eddie Brook, co-founder and distiller at Cape Byron Distillery.

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EST 2010

GIFTS

The Season

of Giving

Ah, it’s that time of year again – where Christmas and summer holidays aren’t far from the mind. It’s time to kick back, relax and enjoy time with family and friends, soak up the sun, enjoy the outdoors and overindulge on the Christmas ham and pudding. As it’s the season of giving, we’ve created a list of some of our favourite items that have hit our radar that we think would make the perfect gift, for a work colleague, family, friend or a little something for yourself.

Bollinger Rosé 2006 Vintage $180.00 Available to purchase from David Jones stores

*Prices may vary between retailer

COUNTRY ROAD Barwon Beach Towel $64.95 countryroad.com.au

COUNTRY ROAD Osten Lunch Bag $29.95 www.countryroad.com.au

Basil Bangs Beach Umbrella $260.00 www.fentonandfenton.com.au Swan Inflatable Drinks Holder $24.95 www.zanui.com.au

COUNTRY ROAD Brynn Picnic Blanket - Charcoal $149.00 www.countryroad.com.au

Wine Bags $9.95 each www.inthedaylight.com.au

Fizzics From $129.99 www.fizzics.com

Stainless Steel Straws $4.99 www.upcyclestudio.com.au

Code Manly Candles $29.90 each www.littlefinchcandleco.com.au

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