explore DRINKS summer 2017

SUMMER

AROUND THEBLOCK WITH-

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

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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

SUMMER

AROUND THEBLOCK WITH-

THE ULTIMATE SUMMER EDITION FEATURING: • • • •

SUMMER COCKTAIL RECIPES ALCO-POPS CHRISTMAS ENTERTAINING CHAMPAGNE & SPARKLING

CLINT AMOS CLOVIS TAITTINGER

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

SPRING

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

N GLERN ATH G MCCKE T, THE

ON CRI ATION MCGRATH FOUND WINE AND HIS LOVE FOR

SpringS

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SAN FRANCISCO WORLD SPIRITS COMPETITION 2017

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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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WELCOME

If you're anything like us at explore DRINKS, we have the Christmas carols on repeat, the countdown on the advent calendar and New Year plans are a hot topic of conversation. We're also excited to show you our final edition for 2017 we can't believe this time last year we launched the very first edition of explore DRINKS. How time flies, when you're scoping the country for the latest trends, new venues, inspiring cocktail recipes and meeting some of the best-of-the-best in the hospitality scene.

With Christmas only a stone's throw away, we invited some of the Hunter Valley's best winemakers and experts to celebrate another great year. Hosting our industry friends at Degen Estate in the Hunter Valley, we put on our idea of a perfect Christmas feast and clinked glasses with great cocktails and Champagne Taittinger. Turn to page 22 for all the great recipes we enjoyed and that you can create easily at home this Christmas.

The pop of the Champagne cork is synonymous with end of year and those gossip-filled work parties, Christmas lunches and family gettogethers, so on page 16, I have suggested my dozen of top bubbles to celebrate in style with. I also had the privilege of meeting Clovis Taittinger, the heir to the world renowned Champagne Taittinger brand while he was on his recent trip down under; turn to page 30 for the full interview.

Looking for your next holiday destination?

Recently we took a trip up north and spent a week in Byron Bay. A destination where the rich

and famous, backpackers, hippies, models and the regular traveller blend together, unwind and embrace what the sleepy town is all about.

During our week away, we overindulged at some of the best restaurants, bars, and cafes in and around Byron. Just to note, a week in Byron is not long enough to enjoy everything that it has to offer, so we have also created our hit list for next time. On our trip, we also caught up with Eddie Brook, co-founder and distiller at Cape Byron Distillery. While in Byron, this is a must-visit place and make sure you book in for a tour of the distillery and the rainforest - this was by far one of the highlights on our (work) holiday; turn to page 83.

As the warmer months are finally here, we opt for lighter, fruitier and refreshing cocktails. Turn to page 51 for a great range of summer cocktails that are easy to make at home and perfect for when entertaining. We have also created a range of alco-pops to keep you cool this summer. Think ice-block and cocktails combined in one - head to page 60 for the fruity and refreshing recipes we have created.

We hope you enjoy the final explore DRINKS edition for this year and we look forward to bringing you another four great editions in the New Year. Don't forget to follow explore DRINKS on Facebook and exploredrinks.com for daily updates on what's happening in the wonderful world of drinks.

Cheers,

Ash

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SNAPSHOT OF THIS EDITION

SEASONAL SIPS What better way to celebrate summer than with a refreshing cocktail? Turn to page 51 where you will find simple to make cocktails that are bursting with flavour and perfect for entertaining. We’ve included a few lower ABV cocktails that are ideal for those long summer soirees.

BYRON BAY Enjoy pristine beaches, local produce, vibrant cafes and restaurants and top-notch cocktail bars and beer gardens. We’re talking about Byron Bay, the holiday destination or dream sea change location.

We took a trip north and discovered some of the best local haunts to visit when in Byron.

Turn to page 87 for all the details.

exploredrinks.com explore DRINKS is your guide to the latest trends, venue openings, rare finds and entertaining at home. From your morning caffeine to your final nightcap, we’ve got you covered.

Clovis Taittinger

Christmas Feast

Now that the countdown has begun on the advent calendar and Christmas is only a stone’s throw away, we’ve created the ultimate Christmas feast to get you by this season. When fresh seafood, bourbon glazed ham, and roast chickens are on the menu, there’s something to satisfy everyone’s taste.

Turn to page 22 for all the details and recipes.

On his recent trip down under, Ashley Pini caught up with Clovis Taittinger fourth generation of the Taittinger empire to discuss what it’s like working for the family business, the challenges of making Champagne, his ideal position on the French National Football team and who he would like to share a glass of bubbles with?

Turn to page 30 for the full interview.

EXPLORE US

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CREDITS

EDITORIAL Managing Editor | Ashley Pini ashley@hipmedia.com.au Editor | Sasha Falloon sasha@hipmedia.com.au Associate Editor | Hannah Sparks Editorial Assistant | Stephanie Aikins DESIGN Senior Designer | Racs Salcedo SALES I ADVERTISING National Sales Manager I Tim Ludlow

ADMINISTRATION General Manager | Melinda Virgona PHOTOGRAPHY Arsineh Houspian Ryan Stuart CATERING Shared Affair | Nikki Phillips CONTRIBUTORS Beer | Lukas Raschilla Cocktails | Ben Davidson Cider | James Kendall Champagne | Ashley Pini Champagne | Kyla Kirkpatrick

Sales Manager I Daire Dalton Marketing Manager I Leone Cruden

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

DRINKS Drinks Curator | Ben Davidson

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:

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.

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exploredrinks.com Hip Media was the winner of Small Publisher of the Year at the Publishers Australia Awards of 2010

ON-TREND

trends, upcoming We’ve put together a snapshot of the latest to date with what’s events and venue openings to keep you up new in the wonderful world of drinks.

BUY: FATTO A MANO Italian for ‘hand-made’ Riedel’s newest wine glass range harmonises traditional hand-blown glass techniques with innovative 21st century machine-blown glassmaking. The varietal specific wine bowls are made with an automated glass blowing machine before the expert Tyrolean glass blowers hand-make and attach each coloured stem to the bowls at incredibly hot temperatures. The final product is a chic wineglass with a handcrafted feel and brilliantly colourful aesthetic.

To purchase, go to riedelglass.com.au/riedel/fatto-a-mano

TRY: COCA-COLA PLUS COFFEE So you’ve hit that mid-afternoon caffeine craving, but it’s way too hot to stomach another coffee? Coca-cola has you covered with the release of Coca-Cola Plus Coffee, a delicious and refreshing blend of sugar free cola and real Brazilian coffee. The drink has been specifically created for the Australian market, with data indicating that coffee is now the second most consumed beverage nationwide. Cola-Cola Plus Coffee is available in all major and independent retailers across the country, and comes in 1.25L bottles, 600ml bottles, 4 x 330ml glass packs, 240ml cans or bottles, 8 x 200ml can packs and 330ml glass variations.

NEW: 2017 HANDPICKED x ROMANCE WAS BORN YARRA VALLEY ROSÉ RRP: $28.99 Attention fashionistas!

Handpicked Wines has joined forces with Australian fashion house Romance Was Born to create a Yarra Valley Rosé.

The limited edition rosé is inspired by the brand’s latest collection, Electric Orchid, with its label produced by designers Anna Plunkett and Luke Sales in collaboration with Archibald-winning artist Del Kathryn Barton. The 2017 Handpicked x Romance Was Born Yarra Valley Rosé is made through the unconventional method of marrying pinot noir juice and marsanne skins to create a light, summer style rosé, but with a fuller body and added texture.

For more information, head to www.handpickedwines.com.au

NEW: XXXX GOLD THE GOLDIE As the sought out beer for summer sessions spent playing outdoor cricket or watching the Ashes Series, XXXX GOLD unites the cricketing community. They’ve decided to take this role one step further with the launch of The Goldie, a tech enabled cricket cap that uses iBeacon to detect when other ‘Goldies’ are nearby and let the user known through the XXXX GOLD App. Every time two or more ‘Goldies’ connect, the wearers go into the draw to win a share of 6000 cricket-related prizes, valued at $350,000. The more people you meet up with wearing the hat, the more chances you have to win! It’s that simple! Goldies are available now with specially marked packs of XXXX GOLD. For more details and to download the app, head to www.xxxx.com.au/cricket/about-the-goldie/about-the-xxxx-goldie 12 exploredrinks.com

TRENDS

BROWSE: EMPEROR

TRY: 4 PINES BREWING COMPANY’S BEFORE, DURING & AFTER CHRISTMAS BEER PACK RRP: $29.99 Struggling to think of a gift for the beer-lover of the family this Christmas? Feel like you’ve exhausted the standard six-pack? 4 Pines Brewing are spicing up their Christmas gifts this year with their Before, During & After Christmas Beer Pack, featuring the brilliantly bitter Citrus IPA and the lightly zesty Lemon Melon Wit. The Citrus IPA is a strongly bitter, hop-driven beer with faint notes of fresh blood orange, grapefruit and lime. Exclusively available in the gift pack, the Lemon Melon Wit is a unique twist on the traditional Belgian witbier, with the inclusion of watermelon juice and lemon zest.

Available nationally from leading bottle shops.

Australia’s Dame of Champagne, Kyla Kirkpatrick, has channelled her wealth of Champagne knowledge into the creation of EMPEROR, an online sales portal offering an extensive range of boutique Champagne brands. The platform stocks approximately 120 Champagne houses currently being imported into Australia, including both the big houses and smaller scale operations, and hopes to expand upon that offering with its own exclusive imports. As well as tasting notes, the website will feature interviews with the winemakers, food pairing suggestions and industry reviews so consumers can make informed decisions.

To browse the collection, visit emperorchampagne.com.au

BUY: GINTONICA AUSTRALIAN GIN ADVENT CALENDAR RRP: $295 Have a very ‘merry’ Christmas and treat yourself this year to a gin advent calendar. Your standard Chrissie choccies have been replaced with 24 x 50ml tasting bottles of Australian gin, each marked with the name of the producer so you can go ahead and find your favourites in store. As well as that, the calendar comes with tasting notes from the gin brands, a guide to making the perfect cocktail by The Martini Whisperer, a map of 101 Australian and New Zealander gin producers and a description of ten native botanicals.

To purchase your calendar, go to www.nipofcourage.com/gintonica

VISIT: JULIET Turn up the romance next date night and discover Juliet, Melbourne’s underground wine and cocktail bar. The décor speaks to feminine class, with soft pink touches, luxe Danish chairs and couches, a fireplace and a beautiful hand-blown chandelier that gives the space subtle warmth. The emphasis here is on showing off the efforts of female winemakers, spirit-makers and producers. A tasty menu of small share plates, including a signature raclette that’s melted and shaved at the table, compliments this with a wide range of drinks. Juliet is open from Thursday – Saturday, 5pm till late.

For more information, head to julietmelbourne.com.au

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TRY: JOHNNIE WALKER AGED 18 YEARS RRP: $124.99 Premium whisky brand Johnnie Walker has re-launched its 18-year-old blended scotch whisky. The expression is a decadent combination of up to 18 of the smoothest 18-year-old whiskies from across Scotland.

The result is a smooth and complex whisky, with aromas of rich sweet fruits, toffee caramel, vanilla and a touch of smoke.

On the palate the blend tastes of dark fruits, malty cereal, smooth creamy vanilla, fragrant almonds and tangerines with a gentle smokiness. The finish is long with notes of dark chocolate, caramelised citrus peel and light smoke.

Johnnie Walker Aged 18 Years is available from all good liquor stores across the country.

MUST TRY: BLUEBERRY, WHITE CHOCOLATE AND MACADAMIA SMOOTHIE BOWL

NEW: CHANDON X SEAFOLLY Two of Australia’s most iconic brands, Chandon sparkling wine and Seafolly swimwear, have united to celebrate the joys of summer with the release of two limited edition Chandon x Seafolly Summer Bottles.

This season’s Chandon Brut NV is adorned with a design inspired by a stroll along a palm-lined beach, while the Chandon Rosé NV is draped in a fun, pink floral print of bright blooms from a coastal garden. The same designs will feature on Seafolly swimwear, kaftans, beach pillows and trendy cooler bags, so you can keep those bubbles cool in style.

The chic bottles are on sale in selected bars and bottle shops across the country.

Tired of your toast and cereal? MONIN is bringing the excitement back to breakfast with their smoothie bowl. Definitely not one for if you’re counting the calories, but perfect for a weekend treat or a special occasion with friends.

VESSEL: Breakfast bowl INGREDIENTS: 30ml MONIN Blueberry Fruit mix 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay White Choc Chunk & Macadamia Nut cookie (reserve some chunks for garnish) METHOD: Fill the blender with ingredients and blend until smooth GARNISH: Fresh mint, fresh blueberries and Byron Bay White Choc Chunk & Macadamia Nut cookie chunks.

NOTE: Replace blueberry fruit mix for strawberry, banana, peach, raspberry or mixed berries.

ATTEND: THE JOHN BUTLER TRIO AT LEURA PARK ESTATE Australia’s favourite blues and roots band, The John Butler Trio, is returning Down Under for an afternoon of chilled tunes at the serene Leura Park Estate in Geelong. Come Sunday 18th March 2018, you could be lying back in the vines, a glass of your favourite drop in hand, listening to relaxed sounds of this internationally renowned artist. Triple J favourite Kim Churchill and balladeers Mama Kin Spender will also join the trio.

Sounds utterly delightful? Be sure to snap up a ticket before sold out!

Head on over to www.ticketmaster.com.au to purchase tickets and for further information.

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TRENDS

VISIT: IMPALA As groovy as the band of the same name, Melbourne’s newest nightlife venue is bringing back the style of the 70’s. Decked out with a disco ball, gold leaf tropical wallpaper, and plush leather banquet seating, Impala is the city’s go-to late-night spot for cocktails and funky fresh tunes. The bar menu includes an array of classic and signature cocktails, from sweet to sparkling, as well as an extensive whisky list. The venue, located above renowned seafood restaurant Neptune, is also home to one of Melbourne’s first in-house whisky lockers. Guests have the option to store their own personal bottle of the spirit in a gleaming gold cabinet to indulge in on each visit.

Impala is open from Thursday – Sunday, 6pm till late. For more details go to, impala.melbourne.

BUY: WINNING TASTES GOURMET HAMPERS This season, give a present that’s sure to be a winner and purchase a Winning Tastes Gourmet Hamper. As the collective brand of The Royal Agricultural Society of Victoria’s (RASV) food and drinks awards, Winning Tastes offers a range of artisanal medal winning products.

With the launch of their online store, you can now purchase these food and drinks goods all in one place, in the form of five delightfully festive hampers. There is also the option to add coffee, beer, wine and spirits from medal winners of the Australian International Coffee Awards, Australian International Beer Awards, Australian Distilled Spirits Awards and Royal Melbourne Wine Awards to any hamper.

Visit www.winningtastes.com.au for more details.

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EDITOR’S PICKS As the festive season begins, bubbles is the perfect way to celebrate Christmas, that special occasions or to bring in the New Year. Ashley Pini, managing editor, picks his dozen of the best bubbles to celebrate this time of year with.

2008 CHAMPAGNE MOËT & CHANDON GRAND VINTAGE RRP: $100 Region: Champagne Editor’s note: Generous yeasty aromas and hints of lanolin and honey.

A rich and mouth-filling explosion of citrus and stone fruits. The palate has excellent persistence and length.

NV CHAMPAGNE POMMERY BRUT APANAGE RRP: $79 Region: Champagne Editor’s note: Delicious aromas of peach and fig. Lots of weight and power drive a vibrant palate with creamy mousse and savoury, nutty characters.

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NV CHAMPAGNE FREREJEAN FRÈRES BRUT BLANC DE BLANCS RRP: $138 Region: Champagne Editor’s note: Pronounced buttery and toasty aromas, plus some developing notes of apple and honey.

On the palate, there is a nice toasty complexity, firm bead and acidity, followed by a long, dry finish.

NV CHAMPAGNE BILLECART-SALMON BRUT BLANC DE BLANCS RRP: $140 Region: Champagne Editor’s note: Developing bready and biscuity notes on the nose.

Mouth-filling richness and flavours of lemon curd, subtle crisp, green apple and brioche, driven by fantastic persistence. This wine stands up and delivers.

NV CHAMPAGNE LALLIER BLANC DE BLANCS BRUT

NV CHAMPAGNE POMMERY BRUT ROSÉ ROYAL

RRP: $79.99 Region: Champagne Editor’s note: Aromas of red apple, citrus and lemon curd. Lovely bead and persistent flavours of stone fruit, biscuit and a touch of brioche, followed by a fresh and clean finish.

RRP: $89 Region: Champagne Editor’s note: Pale orange-pink. A whiff of strawberry and lees on the nose. Lovely mousse and acidity cut through pleasant fruit flavour. Very enjoyable, friendly and well balanced.

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2016 CANELLA VALDOBBIADENE PROSECCO BRUT D.O.C.G

RRP: $399 Region: Tasmania Editor’s note: Ginger nut and honey snap biscuits, toasted almond and marzipan aromas. A strong lemon flavour is overlayered with ginger, flowers and nuts. An exceptionally high-quality wine and very complex from an extended ageing period, yet it retains freshness.

NV PIRIE SPARKLING

RRP: $32 Region: Tasmania Editor’s note: Secondary aromas of toast, melon, baked apple pie and cinnamon, but that are clean and fresh.

Firm bead and an elegant mousse with flavours of nectarine and ripe apple.

Lovely acidity and length.

2014 GRAMPIANS ESTATE RUTHERFORD SPARKLING SHIRAZ RRP: $35 Region: Grampians, Victoria Editor’s note: Youthful, but offering a lot to those who like the style. Aromas of deep spices and dark fruits. A rich and tarry palate with depth and dimensions.

2001 HOUSE OF ARRAS E.J. CARR LATE DISGORGED MAGNUM

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RRP: $86.99 Region: Tasmania Editor’s note: Complex nutty, spicy, lemon butter and green apple aromas. Flavours of bread and butter, mushroom, and earthy, herbal spices reminiscent of arrowroot and liquorice.

Outstanding quality.

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RRP: $30 Region: Italy Editor’s note: Aromas of fennel, dried anise and green peas. Pear juice, green apple skin and fennel on the palate. A good quality, simple prosecco with enough interest from some bottle ageing.

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2017 COPPABELLA SINGLE VINEYARD PROSECCO RRP: $26 Region: Tumbarumba, NSW Editor’s note: Pale lemon colour.

Chalky soda, nashi pear and some white nectarine on both the nose and palate. Overall, a good quality prosecco that’s well balanced and good value for money.

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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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“THE CAMARADERIE OF PEOPLE THAT HAVE A COMMON GOAL TO DELIVER A FINISHED PRODUCT, IN THIS CASE A ROOM REVEAL. THE SAME APPLIES TO OUR BACARDI VIC/TAS SALES TEAM. WE ALL WANT TO DO WELL IN SERVICING OUR CUSTOMERS AND DELIVERING A GREAT OUTCOME TO THE VENUES THAT SUPPORT US.” eD: What’s one thing you’ve taken away from this experience that you can apply in your dayto-day role as a Bacardí-Martini Australia sales representative?

CA: The camaraderie of people that have a common goal to deliver a finished product, in this case a room reveal. The same applies to our Bacardi VIC/TAS sales team. We all want to do well in servicing our customers and delivering a great outcome to the venues that support us. eD: You’ve mentioned that there are similarities in your role at Bacardí-Martini Australia and your time on the show. Can you give us a little insight as to what they are?

CA: This camaraderie between the tradies was the most significant similarity. Our Bacardi VIC/ TAS sales team has a great balance of ontrade experienced representatives who have lived and breathed the bar scene for years and off-trade representatives, who have 20 years industry experience collectively. So with any challenge, we definitely have it covered. eD: What was your favourite room to renovate and why?

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CA: My favourite room is our winning ‘Whisky Room’. Hannah and I love hosting and entertaining people and this room provides a gathering point to start your evening, whatever the occasion. Its design promotes conversation, and everyone on the show enjoyed spending their downtime in there. Oh, if those walls could talk! (Laughs) eD: Home renovations can add pressure to any relationship. Has this made you and Hannah a stronger unit?

CA: What bigger challenge could there be than to renovate a house with your partner?

Oh yeah, and let’s do it on the highest rating renovating show on national TV! (Laughs) We had a lot of fun on the show, but we knew we were in the deep end from the start so we made sure we stuck by each other. I couldn’t have done it without Hannah. eD: We heard you whipped up a few cocktails during the show, was there a crowd favourite among the contestants?

CA: My espresso martinis were a favourite, as were the mojitos. Hannah and I love to entertain, and I think the theatre of making

a cocktail makes people feel relaxed and comfortable. On The Block, when you can relax, it’s a refreshing feeling. eD: Would you ever consider doing home renovations again?

CA: I loved my time on The Block and learnt so many new skills, so I’ll definitely renovate another home. Just not in 12 weeks! eD: For our readers looking to do home renovations, what three pieces of advice you can offer?

CA: Firstly, do your homework. Consider hiring an architect to draft your plans and ideas, as they’ll also know a number of quality tradies you can use to begin your works. Secondly, when engaging your tradies, ask to see their past jobs. The people they’ve already conducted work for will have honest feedback about their work. Lastly, get in there and do it. It’s amazing what the end result can, and hopefully, will turn out like.

ABOVE: (Bacardi Sales Team) Adam Jones, Nick Selvadurai, Clint Amos, Jack Gibson

MEET LE GRAND FIZZ GLASS: Wine glass INGREDIENTS: 45ml Grey Goose® Vodka 20ml St-Germain® Elderflower Liqueur 2 x Wedges of freshly squeezed limes (approx. half a lime) Top with chilled soda water METHOD: Build in a wine glass with ice.

GARNISH: Lime wedge.

MOJITO GLASS: Highball

BOMBAY SAPPHIRE LEMON & THYME TWIST GLASS: Wine glass INGREDIENTS: 45ml Bombay Sapphire Gin 90ml Premium tonic water 2 x Lemon wedges squeezed METHOD: Fill a wine glass with ice. Add ingredients and gently stir.

INGREDIENTS: 45ml BACARDÍ Carta Blanca Rum 4 x Lime wedges 12 x Fresh mint leaves 2 x Tsp. Caster sugar 1 x Part soda water METHOD: Put four lime wedges into a glass, then add sugar and muddle to release the lime juice. Put the mint leaves in one hand and clap.

Half fill the glass with crushed ice and pour in BACARDÍ Carta Blanca. Stir the mix together until the sugar dissolves. Top with crushed ice and a splash of soda water.

GARNISH: Garnish with a sprig of fresh mint.

GARNISH: Lemon peel and a sprig of thyme.

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The Great Aussie Christmas Feast To celebrate the start of the silly season, the explore DRINKS team got together with some of Hunter Valley’s best and brightest winemakers and experts over a glass (or two) of great wine, cocktails and a feast full of festive delights.

CATERING SHARED AFFAIR PHOTOGRAPHY RYAN STUART Although we all love the idea of a hearty Christmas dinner, it isn’t exactly ideal to be battling a food coma in the warmer months.

Turns out, you can have the best of both worlds: a feed without the fatigue. For our lunch held at the stunningly scenic Degen Estate in the Hunter Valley, we whipped up a few Chrissie classics with a lighter, Aussie twist.

The festivities started with fresh and tangy prawn cocktails paired perfectly with a light, refreshing

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glass of Champagne Taittinger Brut Reserve.

Guests also had the option of indulging in two styles of Woodford Reserve cocktails, which wonderfully complimented the smokey salami and rich cheeses of the impressive charcuterie board.

After some sips, laughs and chatter, everyone moved into the dining area, awash with delicate floral bouquets and warm white and beige accouterments. Those present were treated

to a feast for the eyes and stomach, with the beautifully laid out table filled with dishes, from a Woodford Reserve glazed leg of ham and lemon roasted baby chickens, to roasted summer vegetables and buttery potatoes.

Like the best Christmas lunches, our very full guests remained around the table as the sun set, letting their food settle while talking the time away.

ENTERTAINING

WOODFORD RESERVE OLD FASHIONED GLASS: Old Fashioned glass INGREDIENTS: 45ml Woodford Reserve Distillers Select 10ml Sugar syrup 2 x Dashes aromatic bitters METHOD: Add ingredients to an Old Fashioned glass and add a scoop of ice.

Stir well.

GARNISH: Orange twist.

PRAWN COCKTAILS SERVES 10 INGREDIENTS: 2kgs x Prawns, peeled and deveined 2 x Avocados, cubed 2 x Baby cos lettuces, leaves separated 5 x Mini cucumbers, cut length-ways into quarters 300ml Thickened cream ¼ Tsp x Cayenne pepper 3 Tbsp x Worcestershire sauce 3 Tbsp x Ketchup Squeeze of lemon juice, to taste Salt and freshly ground black pepper METHOD: To make sauce, combine thickened cream, Worcestershire, Ketchup, Cayenne, and lemon juice in a bowl. Mix well then season to taste with salt and freshly ground black pepper.

To assemble your cocktails, place a few lettuce leaves upright around the edge of your glasses. Layer prawns and avocado until your glasses are full. Drizzle over your sauce then garnish the glasses with your cucumber batons.

Serve chilled.

KENTUCKY BERRY MULE GLASS: Tall glass INGREDIENTS: 30ml Woodford Reserve Bourbon 15ml Chambord 10ml Agave nectar 100ml Ginger beer 2 x Lime wedges squeezed METHOD: Add ingredients to a tall glass, fill with ice and stir gently.

GARNISH: Lime wedge.

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MAPLE AND BOURBON GLAZED HAM INGREDIENTS: 1 x Half ham on the bone 20-30 x Whole cloves 1/2 x Cup Maple syrup 2-3 x Tbsp Woodford Reserve Bourbon 2 x Tsp Orange zest 1 x Cup Brown sugar 4 x Cups Ginger beer METHOD: Preheat the oven to 180°C. Remove the thick layer of skin from the ham and trim off any excess fat, leaving just a thin layer.

Score the fat into a criss-cross pattern and stud the triangles with the cloves.

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Combine the maple syrup, bourbon, orange zest and brown sugar and stir until mixture forms a smooth glaze.

Place the ham in a large roasting pan and spoon over half the glaze, so the ham is generously coated all over.

Pour four cups of ginger beer and a cup of water into the base of the roasting pan to prevent the glaze from sticking.

Bake the ham in the preheated oven for 15 minutes. Spoon over the remaining maple glaze and cook the ham for a further 30 minutes, basting every 10 minutes until it is golden and glazed.

Remove the ham from the oven and set it aside to cool for five minutes before serving. Ham can also be served cold.

ENTERTAINING

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ENTERTAINING LEMON CHICKENS WITH BRAISED PEAS AND ASPARAGUS INGREDIENTS: 3 x 1.5kg Free range chickens 4 x Lemons 1 x Bunch lemon thyme 12 x Cloves of garlic 1 x Stick of butter 1L x Chicken stock (preferable Massel brand) 1 x Cup white while 1 x Leek, halved length-ways and thinly slices 1kg x Frozen peas 3 x Bunches of asparagus cut into 2-inch pieces Extra virgin olive oil Salt and freshly ground black pepper METHOD: Remove the chickens from the fridge 30 minutes before you want to cook it, to let it

come up to room temperature. Preheat the oven to 240°C. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chickens in a roasting dish.

Carefully prick three of the lemons all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in there for 40 seconds as this will really bring out the flavour). Put a lemon inside the cavity of each chicken along with three cloves of garlic and a few sprigs of lemon thyme.

Place a knob of butter on top of each of the chickens. Place the tray in the oven, then turn the heat down immediately to 200°C and cook for 1 hour. Check your chicken is cooked by piercing with a knife between the breast and leg. If the juices run clear your chook is done!

If there is any pink in the juices place back in the oven for another 10-15 minutes.

When your chickens are done, move onto your serving platter and cover lightly with foil to rest for 20 minutes.

Meanwhile, place your leeks into a saucepan with a drizzle of olive oil and cook until soft.

Add three cloves of crushed garlic and cook for two minutes until fragrant. Add your wine and allow to reduce for two minutes then add your stock and peas.

Simmer for 10 minutes until peas are tender.

Add your asparagus to the pan with a knob of butter and cook for a final three minutes seasoning to taste with salt and pepper. At this time your chooks will be perfectly rested. Spoon your braised greens around your chickens on the platter and serve immediately.

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PERFECT ROAST POTATOES INGREDIENTS: 3kgs x Baby potatoes 6 x Garlic cloves, crushed 1 x Stick of butter 1 x Bunch flat leaf parsley, finely chopped Extra virgin olive oil Salt and freshly ground black pepper METHOD: Preheat oven to 200°C or 180°C fan-forced.

Place into a large saucepan and over with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5-10 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).

Drain potatoes well shaking vigorously to rough up surface of potatoes in your colander. Pour a drizzle of olive oil and your butter into a large roasting pan. Place roasting pan into the oven for 5 minutes or until butter is melted. Add potatoes to hot oil and butter with your crushed garlic. Use tongs to turn potatoes to coat in oil, season well then return roasting pan to oven.

Roast potatoes for 30 minutes. Turn and roast for a further 20 minutes or until golden and crisp. Sprinkle over your parsley and toss well.

Serve immediately.

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ENTERTAINING GLAZED DUTCH CARROTS INGREDIENTS: 3 x Bunches Dutch carrots, washed and peeled 2 x Tbsp butter 3 x Tbsp honey 1 x Bunch thyme, leaves picked Juice and zest of a 1 lemon Salt and freshly ground black pepper METHOD: Place carrots in a large skillet. Add about 2cm of water. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Once tender drain off any excess water.

Melt in butter over medium-low heat. Add honey and thyme and cook, stirring, until well coated. Add the lemon juice and season with salt and freshly ground black pepper. Serve immediately.

CHAMPAGNE TAITTINGER CHRISTMAS LUNCH PAIRING Champagne can easily be enjoyed on its own, but with so many different styles it’s beautifully versatile. Like many great wines, Champagne can be so much more when combined with the ideal food. Here are some of our suggestions.

Champagne Taittinger Prestige Rosé NV Charcuterie board Champagne Taittinger Brut Reserve NV Prawn cocktails Champagne Taittinger Millésimé 2009 Bourbon glazed leg of ham Lemon roasted chickens on a bed of braised summer vegetables Perfect roast potatoes Glazed Dutch carrots Roast parsnips and pears Chicken gravy To finish enjoy a glass of Champagne Taittinger Comtes de Champagne Blanc de Blancs 2006

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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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Let’s traverse this current dinner table conversation topic at an in-depth level, so you too can add to the conversation and make up your own mind as to whether you want to prioritise purchasing organic or biodynamic Champagnes.

This topic is certainly garnering attention from consumers so let’s clarify what organics and biodynamics mean. I speak specifically about my wine of choice, Champagne, but the same or similar practices would apply to any wine varietal or region.

UNDERSTANDING ORGANICS Naturally everything has its pros and cons, as does organic viticulture. The big plus here is healthier grapes and the subsequent chemicalfree wine. Synthetic chemicals pose great health risks to the wine consumer, as well as workers of the winery. Winemakers in France and around the world are now under tight scrutiny by law over their use of chemicals in vineyards.

Organic viticulture enables the plant to fortify its resistance to certain diseases through organic treatments. For example, using nitrogen to promote plants to pull air into the soil, growing cover crops that attract insects (a natural remedy for farming problems), or having small sheep to graze on the grass and weeds between the vine rows. The challenge, however, in a region like Champagne lies in its dual climatic conditions. Sitting at the most northerly latitude, it is affected by both maritime and

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continental weather. The region’s tempestuous climate can wreak havoc on the vineyards, and so it’s vital to use certain treatments to prevent crop fatality.

Organic treatments are not dissimilar to homeopathies. These gentler practices could treat minor ailments in vineyards, but they are not strong enough for serious diseases.

There are considerable risks in applying this methodology to winemaking. For some devout organics or certified organic winemakers, this is simply Mother Nature’s curse. The choice to grow wine organically is a philosophical choice – there is no backing down in the face of adversity, it’s a way of life.

There are a handful of winemakers in Champagne who will use organic viticulture methods as far as practicable, but will not risk the family’s livelihood if things go wrong. Take

for example the Ampelos, an organisation that controls and certifies a sustainable viticulture approach that is followed by Champagne estates Pierre Gerbais and Geoffroy. The Ampelos approach allows no chemical fertilizers, herbicides or insecticides.

Logically, organics are more practical for smaller vineyards where vignerons have more control over their land and vines. This control proves more challenging for the big houses that own hundreds of hectares of vines or buy fruit from growers farming land they do not own. But the good news is that more and more vineyards in Champagne, including some of the grand maisons such as Louis Roederer, are striving to reduce the use of chemicals and employ more sustainable, healthy methods to the vines. There is no doubt organic viticulture is the smart way forward, and more producers are coming around to this.

DRINKS

UNDERSTANDING BIODYNAMICS Without over-simplifying what is quite a complex topic, biodynamics is the consideration of the vineyard as a complete and holistic energy system. It incorporates the implementation of organics and also includes consideration of the cosmic, spiritual and astrological approach to farming. Biodynamic viticulture, as used by Agrapart, Etienne Calsac and boutique producer Chevreux-Bournazel, treats the vineyard as a self-contained ecosystem; the winemaker is trying to enhance and support the elements of nature that lead to healthy soil micro-organisms and, ultimately, healthy grapes.

These principals of farming were popularised by alternative thinker Rudolf Steiner in the early 1920s. Most heavily discussed of his many philosophies are the ‘Preparations’, or the so-called ‘500 series’, which are a series of herbal and mineral treatments that help to build healthy living soils in the vineyard. Some of these treatments seem conceivable in their benefits, but others can be harder to grasp. For example, Preparation 505 is oak bark chopped in tiny pieces and inserted into the skull of a domestic animal, surrounded by peat and buried in earth where lots of rain flows through.

Such treatments can divide winemakers.

Steiner’s approach dictates that there are both lunar and astrological influences on the soil and plant, and depending on the phase of the moon or zodiacal constellation that determines whether it is a root, leaf, flower, or fruit day. This creates an astrological farming calendar that dictates what activity should be performed in the vineyard on each day including; planting, pruning, and harvesting.

There are two authorities in France who have the right to certify a vineyard as biodynamic.

The leading authority is the Demeter association, based in America, who owns the trademark of the word ‘biodynamic’, and the other is Biodyvin.

Of the 5000 growers in Champagne who produce wine under their own labels, there are a minuscule total of eleven who are officially certified by the Demeter organisation as biodynamic. Does this show the difficulty in applying the practices and preparations of biodynamics, or does it allude to scepticism many harbour towards managing a vineyard in this way? This is for the vigneron to answer and for some, the jury is still out. For me, I see

the benefits of applying a holistic approach to the vineyard to help it become a self-sustaining entity, without any of the nasties.

Without a doubt, organic and biodynamic practices produce more terroir-focused wines, translating into a taste that evokes a sense of place. These Champagnes tend to have less dosage added and more of a hands-off approach, which can include no filtration and no fining. This shows the consumer more of the true essence of the wines of Champagne.

Head to Emperor Champagne online to try the following organic and biodynamic wines: ORGANIC CHAMPAGNES: Pierre Gerbais – L’Osmose Extra Brut Geoffroy – Empreinte A.R. Lenoble – Terroirs Rosé BIODYNAMICS CHAMPAGNES: Vouette et Sorbée Fidéle Blanc de Noirs Etienne Calsac – Rosé de Craie Larmandier-Bernier – Latitude Extra Brut Blanc de Blancs

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MARLEY SPOON Healthy weeknight cooking can be a breeze when you sign up to Marley Spoon. The meal kit delivery service brings local, market fresh ingredients based on easy-to-follow, chef-designed recipes straight to your door. With twelve new recipes each week and three favourites to choose from, boring meals will be a thing of the past. Meat, fish and vegetarian options, means there is sure to be something for everyone. At explore DRINKS we believe a good meal deserves an equally good beverage, so we’ve paired each of these meals with some of our favourite wines for you to enjoy. Bon appetite!

ENJOY WITH: 2014 SCOTCHMANS HILL BELLARINE PENINSULA CHARDONNAY

LINGUINE ALFREDO WITH PEAS AND FRESH HERBS

2014 was a top quality vintage in the Bellarine Peninsula.

Scotchmans Hill’s 2014 Chardonnay has nectarine, melon and citrus characters with underlying nutty, mealy notes of extended lees contact, creamy vanilla and spice of oak.

SERVES 2 INGREDIENTS 100g Snap Peas 50g Parmesan Cheese 300g Peas 200g Linguine Pasta 150ml Pouring Cream 1 x Garlic Clove 1 x Bunch Parsley 1 x Bunch Tarragon 1 x Medium Lemon 1 x Tbs Olive Oil Sea Salt and Black Pepper METHOD • Step 1 Prepare ingredients Bring a large saucepan of salted water to the boil for the pasta. Crush or finely chop the garlic. Finely grate the parmesan. Pick the parsley and tarragon leaves and coarsely chop. Zest and juice half the lemon.

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• Step 2 Cook pasta Cook the pasta in the boiling water for ten minutes or until al dente. Reserve ¼ cup of the pasta water then drain the pasta well and keep warm.

• Step 3 Cook sugar snap peas While the pasta is cooking, heat the oil in a large frypan over medium-high heat.

Add the sugar snap peas and cook for two minutes or until slightly tender.

• Step 4 Make sauce Add the garlic to the snap peas and cook for a further 30 secs or until garlic is lightly

golden. Add the cream to the pea mixture and bring to the boil. Add the peas. Cook for 1-2 minutes until cream and peas have heated through. Season well with salt and pepper and remove from the heat.

• Step 5 Add cream Stir the herbs, lemon zest, and half the juice through the vegetables.

• Step 6 Get ready to serve Add pasta and pasta water to the frypan and toss gently to combine. Stir in 2/3 of the parmesan. Season with salt. Serve with remaining parmesan and lemon wedges.

ENTERTAINING

ENJOY WITH: 2017 TIM GRAMP WATERVALE RIESLING The Tim Gramp 2017 Clare Valley Riesling exudes everything bright and brilliant. On the nose showcases sensuous lime, lemon and floral aromas, exhilarating citrus flavours balance nicely with the embracing acidity.

CAULIFLOWER, PUMPKIN AND PEA CURRY WITH COCONUT SAMBAL South Indian and Sri Lankan influences culminate for this aromatic vegetarian curry featuring a double bill of coconut for the ultimate taste of the tropics. Creamy coconut milk lends richness to the tomato-based sauce, while shredded coconut adds texture to a punchy lime sambal accompaniment.

SERVES 2 INGREDIENTS 250g Cauliflower 250g Butternut Pumpkin 400g Tomatoes Diced 150g Basmati Rice 40g Fish Goan Style Curry paste 20g Shredded Coconut 250ml Can Coconut Milk 75g Peas

60ml (1/4 cup) water 1 L x Water (4 cups) for rice 1 x Tbs Vegetable Oil 2 x Kaffir Lime Leaves Sea salt Bunch Fresh Coriander METHOD • Step 1 Prepare coriander Bring the water to the boil in a medium saucepan. Meanwhile, coarsely chop coriander including stems.

• Step 2 Cook rice Add the rice to the pan of boiling water and cook, covered, for 12 minutes or until tender.

Drain, set aside and keep warm.

• Step 3 Cook curry paste Heat the oil in a deep frypan or medium saucepan over medium heat. Stir-fry the Goan spice paste for one minute or until fragrant.

• Step 4 Add ingredients Add the cauliflower, coconut milk, tomatoes, water and salt and cook for five minutes, covered, then add pumpkin and cook covered for a further five minutes or until liquid vegetables are tender.

• Step 5 Make sambal Meanwhile, remove the central vein from the lime leaves and finely shred, then add to a small food processor with the coconut, chopped coriander and salt and pulse until well combined. Alternatively, use a mortar and pestle to combine ingredients.

• Step 6 Add peas and serve Stir the peas into the curry for one minute or until warmed through. Season to taste with salt. Divide the rice among bowls and top with the curry. Serve with the sambal and coriander sprigs.

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CAJUN GRILLED FISH WITH CHARGRILLED CORN, ZUCCHINI & CABBAGE COLESLAW SERVES 2 INGREDIENTS 2 x 150g Grenadier fillets (skin on) 150g Red Cabbage 1 x Corn on the Cob 1 x Medium Zucchini 1 x Bunch Coriander 1 x Tbs Olive Oil 2 x Tsp Cajun Spice Mix (recommend Spice Masters) Sea Salt and Pepper Small Banana Shallot 1 1/2 Tbs. White Wine Vinegar Pinch Sugar

ENJOY WITH: 2017 MCGUIGAN WINES SHORTLIST RIESLING This wine is a perfect example of iconic Eden Valley Riesling.

It’s a fresh, crisp wine displaying lime and floral flavours with nice intensity and great length. A wine with impressive ageing ability.

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METHOD • Step 1 Chargrill corn Heat a frypan over medium-high heat.

Remove husks and silks from the corn cobs.

Cook corn, turning occasionally, for 6-8 minutes until lightly charred and tender.

Remove and set aside to cool.

• Step 2 Prepare zucchini Meanwhile, cut zucchini into long thin strips (see cooking tip). Finely chop the shallot. Place zucchini and shallot in a large bowl with the vinegar, sugar, and salt and set aside for at least 10 minutes to marinate and soften.

• Step 3 Prepare fish Rub the fish on both sides with half the oil.

Sprinkle the flesh with the spice mix and season with salt and pepper.

• Step 4 Cut corn Remove the core from the cabbage and very thinly slice (use a mandoline if you have one). Lay corn cob flat on a board and cut away kernels.

• Step 5 Assemble coleslaw Finely chop the coriander, including the stems. Add most of the coriander to the zucchini with the cabbage and corn. Drizzle with the remaining oil. Season with salt and pepper and toss until well combined.

• Step 6 Chargrill fish Heat the same frypan over high heat. Cook the fish, skin-side down first, for two minutes each side or until lightly charred and just cooked through. Serve fish with the coleslaw and sprinkle over reserved coriander leaves.

ENTERTAINING VIETNAMESE CHICKEN AND RICE SOUP WITH VINEGAR SAUCE SERVES 2 INGREDIENTS 320gm Chicken Breast Fillet 250gm Choy Sum 150gm Jasmine Rice 20gm Lemongrass 4 x Cups (1 litre) Boiling Water 1 x Bunch Fresh Coriander 1 x Bunch Spring Onion 1 x Small Birds Eye Chilli 1 x Kaffir Lime Leaf 1 x Garlic Clove 1 x (small) Piece Fresh Ginger 1 x Tbs White Wine Vinegar 1 x Chicken Stock Cube 10ml Sesame Oil 20ml Fish Sauce

METHOD • Step 1 Prepare aromatics Please read note in step 2 - Squash the lemongrass with a rolling pin or side of a blunt knife then coarsely chop. Scrunch up the lime leaf to release the flavour. Crush or finely chop the garlic. Peel and finely grate the ginger. Make up the stock with the boiling water.

• Step 2 Prepare stock Place the lemongrass, lime leaf, garlic and half the ginger in a medium saucepan.

Add the chicken breast and stock and bring to a simmer.

• Step 3 Cook rice Add the rice and simmer, covered for five minutes then turn chicken over and simmer covered for another five minutes. Using tongs or a slotted spoon remove chicken and set aside to rest until needed.

• Step 4 Make sauce Continue to cook the rice for two minutes

or until cooked through. While the rice is cooking, combine the remaining ginger with the white wine vinegar and sesame oil.

• Step 5 Shred chicken Finely chop the coriander, including the stems. Thinly slice the chilli. Trim and thinly slice the spring onions. Trim ends of choy sum, then thinly slice the stalk and leaves.

• Step 6 To serve Thinly slice chicken. Add the choy sum to the rice with the fish sauce and coriander stems.

Cook for two minutes then stir in 3/4 of the coriander. Heat through for one minute.

Spoon the soup into bowls and serve topped with the sliced chicken, chilli, spring onion and remaining coriander. Drizzle over the ginger and vinegar sauce to serve.

ENJOY WITH: 2016 COLMAR ESTATE GEWURZTRAMINER A swirl of the glass unleashes a heady aroma of rose petals, lychees, and musk – unmistakably Gewurztraminer. The palate is full-bodied and full flavoured, yet nicely balanced with fine cool climate acidity drawing out the finish. A feast for the senses.

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ENJOY WITH: 2014 STONECROFT GEWURZTRAMINER The 2014 Stonecroft Gewurztraminer has a lovely texture and mouthfeel, with luscious tropical fruit flavours.

The wine will benefit from bottle age. The fruit is from their Roy’s Hill Vineyard. This wine is pale gold in colour. On the nose has a very fragrant bouquet with notes of lychee, rockmelon and pineapple.

Brown Rice and Quinoa Thai Fish Cakes with Cucumber Salad

BROWN RICE AND QUINOA THAI FISH CAKES WITH CUCUMBER SALAD SERVES 2 INGREDIENTS 50g Round Green Beans Large Lebanese Cucumber Small Banana Shallot 100g Ling Fillets 250g Brown Basmati & Quinoa Cooked Sachet 25g Thai Red Curry Paste 20ml Fish Sauce 1 x Kaffir Lime Leaf 1 x Tsp Sugar 1 x Egg White Sea Salt 1 x Tbs Vegetable Oil 1 x Tbs White Vinegar METHOD • Step 1 Prepare ingredients Preheat the oven to 200C. Trim the ends of the beans, then very thinly slice. Remove the central vein and stem from the kaffir lime leaf, roll up and very finely shred. Very thinly slice the shallot, using a mandoline if you have one.

• Step 2 Prepare fish and rice Cut the fish into 5mm cubes. As per the rice

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packet instructions, tear the corner of the packet and place in the microwave on high for one minute to soften the grains.

• Step 3 Prepare cake mixture Combine rice mixture, curry paste, egg white and sugar in a large bowl. Using a stick blender, pulse to combine, until rice has broken down and the mixture is almost smooth. Add beans, half the shredded lime leaves and fish, season with salt and mix until very well combined.

• Step 4 Shape cake mixture Divide the mixture into about six portions, then shape each into a fish cake about 2cm thick, pressing firmly together to ensure they retain their shape and stick together.

• Step 5 Cook fish cakes Heat one tablespoon of oil in the frypan over medium-high heat. Cook the fish cakes for three minutes each side (in batches for 4P) or until golden, then transfer to the oven tray and place in the oven for five minutes or until cooked through.

• Step 6 Get ready to serve Meanwhile, combine the fish sauce, vinegar, and remaining sugar, stirring to dissolve the sugar. Add the shallots and let sit for five minutes. Using a wide peeler, peel cucumber into ribbons. Add to bowl with the remaining shredded lime leaves and toss to combine.

Serve the cakes with the cucumber salad.

SYRIAN LAMB AND ZUCCHINI WITH FATTOUSH SALAD SERVES 2 INGREDIENTS 250g Lamb Mince 150g Tomatoes 1 x Medium Green Zucchini 2 x Pieces Lebanese Bread 1 x Large Lebanese Cucumber 1 x Bunch Mint 1 x Large Green Capsicum 40g Red Radish 20g Slivered Almonds Sea Salt and Pepper 2 x Tsp Baharat Spice Mix 1 x Tbs Olive Oil 1 x Tbs White Wine Vinegar Spray Oil METHOD • Step 1 Par-cook zucchini Preheat oven to 200C. Bring a saucepan of salted water to the boil. Meanwhile, in a cold frypan over medium heat, toast the almonds for 3-4 minutes until lightly golden. Remove and set aside. Halve the zucchini lengthwise and add to a pan of boiling water. Cook for three minutes or until slightly softened. Drain and pat dry with paper towel.

ENTERTAINING

MARLEY SPOON SENDS CHRISTMAS TO YOUR DOOR Leading meal kit delivery Marley Spoon is offering a special Christmas Box to make Christmas lunch or dinner a breeze. Feeding 4 - 6 adults, the box provides everything needed to make a delicious and easy Christmas meal in just 2 ½ hours, and all for $250 including free delivery.

Syrian Lamb and Zucchini with Fattoush Salad

• Step 2 Prepare zucchini Using a small knife and spoon, scoop out flesh, leaving a 5mm border. Finely chop the flesh.

• Step 3 Cook filling Heat the oil in a frypan over high heat. Cook the lamb mince for three minutes, breaking up mince with a large spoon to break up any large lumps. Add the spice mix and the chopped zucchini flesh. Cook for two minutes or until mince is browned. Season with salt and pepper.

• Step 4 Assemble zucchini Place the zucchini boats on an oven tray lined with baking paper. Using a slotted spoon to leave excess fat in pan, fill zucchini with mince mixture (it will spill over). Bake for eight minutes or until lamb is golden and zucchini is tender.

• Step 5 Toast bread Meanwhile, spray bread with oil and place on a second tray in the oven for 4-5 minutes or until crisp. Cool slightly before handling.

Break toasted bread into bite-size pieces.

• Step 6 Make salad Thinly slice cucumber and radish. Cut tomato into small wedges. Seed and cut capsicum

ENJOY WITH: 2014 D’ARENBERG THE CUSTODIAN GRENACHE The Custodian shows its class from the very first glimpse of bright crimson in the glass. The nose is packed with enticing fresh red fruit characters of raspberry, cherry, and even pomegranate.

This wine punches well above its price class with fresh fruit dominating. Let it sit and breath and complex notes of sooty black earth, coal dust, and cracked fennel seed begin to reveal themselves. into 2cm chunks. Pick the mint leaves and coarsely tear. Combine the salad ingredients and most of the mint in a large bowl with the vinegar and remaining oil. Season with salt and pepper and toss to combine.

Divide the zucchini, salad and crispy bread among plates. Scatter with the almonds and remaining mint to serve.

The feast features all the essential festive food everyone loves to eat (but hates to plan, shop and slave away for), with a delicious Marley Spoon twist.

Marley Spoon’s chefs have scoured the market for the best local produce in the country. The menu will feature nuts and cheese to start, maple and nut-roasted ham, baked salmon with labne and pickled fennel as mains, sides including crunchy roast vegetables with crispy sage, and asparagus and watercress salad. The meal is capped off with a show-stopping cinnamon and fruit mince edible Christmas wreath with vanilla custard.

SPECIAL OFFER Enter EXPLOREDRINKS at the checkout to get $50 off across box 1 and 2 www.marleyspoon.com.au

For more details on these great recipes head to www.marleyspoon.com.au exploredrinks.com 41

VODKA NIRVANA TASTES LIKE CLEAN SPIRIT Vodka is the spirit of subtlety. It’s the spirit of nuanced flavours and smooth textures.

It’s also the spirit that’s hardest to discern the differences in quality. For this issue of explore DRINKS, we want to highlight what leads to some of the refined differences in flavour between some of the leading vodkas of the world.

WORDS BEN DAVIDSON Vodka is still the spirit of choice for summer drinks. Its understated flavour is perfect for blending with fresh juices, fruits, herbs and sodas, to make thirst quenching and refreshing summer drinks and cocktails.

However you drink it, whether it’s in an iconic vodka lime and soda, a vodka tonic or in a classic summer cocktail like the Moscow Mule, Caipiroska or the Bloody Mary, vodka provides a discreet flavour profile that is loved and adored by stylish fashionistas and discerning connoisseurs alike.

With vodka, it’s definitely worth paying a little extra for a brand that’s highly regarded, because the difference between a good taste experience

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versus a disappointing one can be less than $20 a bottle.

From traditional vodkas to new world vodkas, from craft vodkas to super premium vodkas, we’ve got the low down on what’s what in the world of vodka.

WHAT IS VODKA? Vodka can be produced from a wide variety of raw materials, including different types of grain, such as wheat, rye, barley, and maize, as well as other ingredients, such as sugarcane, potatoes or grapes. These ingredients are distilled usually to a strength of up to 96% ABV. The resulting spirit is diluted with water to reach the bottling

strength, typically around 40% ABV for premium and super-premium vodkas and a little less for standard vodka. As a final step, various filtration methods are used to prepare the vodka for bottling.

During the Golden Age of vodka in Russia and Poland, it was discovered that grains produced a vodka with a superior taste profile, and most super premium vodkas are still made from such ingredients.

Regulations for producing vodka vary around the world, with the USA, Russia and the EU, having separate regulations.

DRINKS

UNDERSTANDING VODKA The flavour profile for different vodkas can range from thin to full-bodied, and from harsh to smooth in texture and ‘mouth-feel’.

With the wide variety of raw materials that can be used, the method of distillation and source of water play a huge role in defining the subtle differences in taste and texture of the finished vodkas. To help you fully enjoy the experience, we’ve broken down for you how best to taste your vodka.

AROMA THINGS TO NOTE: Is the aroma subtle and elegant or rounder and fuller bodied? Is there one dominant aroma or a sequence of individual notes? Does it have a pleasant grainy aroma?

The aroma can provide a good indication of what to expect on the palate, in terms of the weight of flavour or the range of characteristics.

The aroma can’t indicate levels of sweetness and dryness or the texture of the vodka.

TASTE Take a sip from the glass and let it sit on the tongue. Move the vodka around your palate, taking in a little air from the side of your mouth to help aerate and ‘open-up’ the flavour.

The first thing that comes across is the texture, which is an important part of a vodka’s character. Texture varies enormously amongst vodkas, from light, delicate and elegant, to medium-bodied, as well as richer, rounder, creamier and full-bodied. As texture carries flavours, it’s also an essential part of the experience of tasting.

QUESTIONS TO ASK YOURSELF As the flavours appear, what is the intensity of each flavour?

Is there spice or pepper? Are these notes mellow and luscious, or more assertive?

How do the flavours interact with each other?

Are they in balance?

Sweetness levels may be upfront and appear as a primary characteristic. Similarly, dryness can be an underlying influence that helps to bring out the primary characteristics and give the vodka a clean and crisp finish. The levels of sweetness and dryness can also change as the palate evolves.

The finish, or after-taste, can reveal similar characteristics that appear on the palate. This is the final flavour of the vodka and will be what you remember the most about the spirit.

BASES AND THEIR INFLUENCE ON FLAVOUR Different raw materials give rise to particular flavour characteristics:

WHEAT Wheat vodkas tend to have peppery, spicy, aniseed and wheat bread notes.

RYE Rye vodkas commonly have nutty, mineral, rye bread notes.

BARLEY Barley vodkas tend to give rise to sweet, grainy and creamy barley notes.

POTATO Potato vodkas often taste of creamy mashed potato or boiled potato.

MAIZE OR CORN Maize or corn vodkas tend to have notes of corn on the cob and caramel.

GRAPE Grape vodkas tend to give rise to raisin and citrus notes.

The intensity of these flavours, whether elegant and mellow or richer and upfront, depends on the house style of the vodka.

OPPOSITE: The iconic vodka, fresh lime and soda ABOVE: Refreshing, fruity vodka cocktails

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VODKAS FROM AROUND THE WORLD

ABSOLUT ELYX – SWEDEN SINGLE ESTATE WINTER WHEAT (42.3% ABV)

Made in southern Sweden from winter wheat grown on a single farming estate. The wheat is column distilled and then rectified in a single copper column.

TASTE: Silky mouthfeel with subtle qualities of light cereal and macadamia nuts. Luxuriously soft with a slight spicy note. The finish is silky and clean, with a warm spicy note.

KETEL ONE – NETHERLANDS

GMO FREE WINTER WHEAT (40% ABV)

Belevedere is made in Poland from a specially selected species of rye grain. It is column distilled and filtered through cellulose. The world-famous brand is the product of 600 years of Polish vodka-making tradition.

Its distillery, established in 1910, is named Polmos Zyrardów and is located in the heart of central Poland.

Ketel One Vodka starts with only the finest quality, 100 per cent European GMO-free winter wheat, grown in Europe. The wheat is ground and blended with water to form mash.

This is fermented and goes through a column distillation process to produce a lively, fresh, ultra-wheat spirit. Part of the ultra-wheat spirit is then re-distilled in ten copper pot stills, including an original 19th-century coal-fired copper pot still. The heart of this spirit is blended with the wheat spirit and water to make the finished product.

TASTE: Full and round with a medium-bodied weight and rich, velvety texture. Hints of vanilla sway between sweet and savoury, with a hint of white pepper and spice. The finish has good length, with notes of almond, clotted cream and faint Brazil nut characteristics.

TASTE: Ketel One is smooth, soft, and sweet, with light citrus and black pepper notes. There’s the slightest bit of tingle, but absolutely no burn. The finish is long and crisp, with the lemon and pepper notes adding structure to a slightly dry finish.

BELVEDERE VODKA – POLAND DANKOWSKIE RYE (40% ABV)

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DRINKS

OPPOSITE: The classic Bloody Mary BELOW: A refreshing summer cocktail, the Caprioska

CÎROC – FRANCE GRAPES (40% ABV)

Cîroc is made in the Cognac region from ‘snap frost’ Cognac grapes. It is column distilled in stainless steel columns and finished in a copper column still.

TASTE: Smooth, lightly sweet and enriched by the natural character of the grapes, with a crisp and clean finish.

GREY GOOSE – FRANCE WINTER WHEAT (40% ABV)

Grey Goose is made in the fertile Picardy region of northern France from soft winter wheat grown on farms. After the wheat grain is fermented and distilled into a high-proof spirit, it travels to the Cognac region, where it is blended with the remarkably pristine spring water found there.

TASTE: Initially soft with a gentle sweetness that gradually envelops the mouth. It has a smooth and rounded texture, with a hint of almond. The finish is long and satisfying and remains fresh and bright throughout.

TITO’S VODKA – USA

666 VODKA – AUSTRALIA

Tito’s Handmade Vodka is produced in Austin at Texas’ oldest legal distillery. Made in batches, using old-fashioned pot stills they use yellow corn to produce a spirit that has a subtle sweetness and balanced flavour. Tito’s Handmade Vodka is designed to be savoured by spirit connoisseurs and everyday drinkers alike.

Made in Tasmania from locally grown malted barley, triple pot-distilled, charcoal filtered and diluted using Cape Grim rainwater, 666 Vodka is a unique spirit that is big on grainy flavour with a subtle sweetness.

YELLOW CORN (40% ABV)

TASTE: Tito’s has a slightly sweet and creamy mouth-feel, with subtle peppery notes balanced with flavours reminiscent of sweet corn on the cob. The finish is pleasantly viscous with peppery notes lingering and a creamy nuttiness.

MALTED BARLEY (40% ABV)

TASTE: Sweet dark chocolate, and rich rye bread crusts give way to a black pepper heat that softens to cooked sweet chilli.

Hints of coffee, vanilla and cashew nuts are all rolled in dark rye bread. The finish is extremely long, with further notes of dark chocolate and pepper.

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CIDER TASTING at Home With all the different cider styles available across the globe, let alone what is being developed here in Australia- it is now ever so easy to host an enjoyable, interesting and informative cider tasting event at home.

WORDS JAMES KENDALL

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ENTERTAINING

CHOOSING CIDERS

OLD WORLD STYLES:

This is probably the most difficult part to be honest, as there are so many to choose from. My advice is to pick a theme or style that you would like to focus on, or learn more about.

ENGLISH - these include the rustic farmhouse styles of England’s west country. Typically they are made using heritage cider variety apples, and therefore have a tannin textural element and earthy apple characters.

These days there are a variety of ciders available from around the globe, which can be purchased here in Australia- so creating a country focused theme may add some fun to the evening. You could team this with preparing some canapĂŠs and other food based on the selected country.

The key nations with a long cultural cider history are the United Kingdom, France, Spain and Germany.

Alternatively, you could choose to focus on a particular style and select examples from it.

Although there are many, the key cider styles you could choose from are:

FRENCH - again, typically made from heritage cider variety apples- however the French cider makers like to do things differently and have developed a cider making technique we call keeving. This produces a more mature apple character, which tends to be sweeter and naturally carbonated.

SPANISH - here there is a long tradition of a particular range, requiring aeration immediately before drinking and is to be consumed immediately after aeration. The practice of pouring in the customary fashion or escanciada,

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entails pouring the cider with the arm- holding the bottle extended overhead, which allows the flow to plunge into the glass held at waist level.

STILL APPLE WINES - the German apfelwein’s have been around for centuries and are more of a wine like cider, typically having no carbonation and tasting like a still apple wine.

MODERN AUSTRALIAN, USA AND SOUTH AFRICAN - typically made from eating apples (not cider apples), new world ciders tend to be force carbonated, fruit driven, easy drinking ciders.

The above is fairly broad but a good outline of the different styles of cider.

NEW WORLD STYLES:

PLANNING THE EVENING

ICE CIDERS - based on the techniques used to make Ice Wines- the cider makers in Quebec have taken to this and made it their own style, which makes for an interesting night of rich, sweet, sticky ciders.

Once you have decided on a particular theme, the next thing to do is actually purchase some cider. The net is a wonderful thing these days, and initially you can do some research on your chosen subject and identify some producers and retailers of your selected products. A local liquor

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store may be able to help, or you could ask each guest to bring along examples they have also found that will fit in with your event.

Tasting ten to twelve ciders throughout the evening is probably enough, pallet fatigue and also the social aspect of the evening might take over if there are too many ciders to taste.

Make sure to chill each cider beforehand and cover the label, so each one is tasted without anybody being able to recognise the brand. This way each product gets a fair tasting.

All guests should have a clean glass to taste from, not one that has been sitting in a cardboard box for months, as this will

ENTERTAINING

ABOVE: Aroma and Flavour Wheel

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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

SEASONAL SIPS

This party season impress your guests with our super simple, fun, fresh and fruity cocktails!

Perfect to sip poolside or serve at an outdoor event, these drinks are sure-fire hits!

RECIPES BEN DAVIDSON PHOTOGRAPHY RYAN STUART GLASSWARE RIEDEL & SPIEGELAU

FUNNY BREAK FIZZ GLASS: Tall glass INGREDIENTS: 45ml Nusa Caña Rum 15ml MONIN Passionfruit Syrup 30ml Pineapple juice 20ml Mango puree 15ml Fresh lemon juice 60ml Prosecco METHOD: Add ingredients to a tall glass filled with ice. Top with Prosecco.

GARNISH: A tropical flower.

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BLOODWOOD COLLINS GLASS: Tall glass INGREDIENTS: 45ml Woodford Reserve Rye Whiskey 15ml MONIN Blood Orange Syrup 20ml Fresh lemon juice 30ml Blood orange juice 75ml Soda water METHOD: Add ingredients to a tall glass, fill with ice and gently stir.

GARNISH: A slice of blood orange.

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SPONSORED

MELBOURNE MULE

SMOKY LOLITA

GLASS: Tall glass

GLASS: Coupette glass

INGREDIENTS: 30ml 666 Coffee Vodka 30ml Campari 10ml MONIN Pink Grapefruit Syrup 20ml Fresh lime juice 100ml Ginger beer

INGREDIENTS: 30ml Wahaka Espadin Mezcal 30ml Ancho Reyes 15ml MONIN Agave Syrup 30ml Fresh lime juice 3 x Slices pickled jalapeño

METHOD: Add ingredients to a tall glass, fill with ice and stir well.

METHOD: Add ingredients to a cocktail shaker with ice. Shake and strain into a cocktail glass rimmed with smoked sea salt.

GARNISH: Slices of pink grapefruit.

GARNISH: A slice of fresh jalapeño.

Smoky Lolita

CHAMPAGNE GIMLET GLASS: Coupette glass INGREDIENTS: 30ml Sloe Gin 30ml Gin 10ml MONIN Sugar Cane Syrup 15ml Fresh lime juice Top with Champagne Taittinger METHOD: Add ingredients to a cocktail shaker with ice (excluding the Champagne). Strain into chilled glass and top with Champagne.

GARNISH: A lime wheel.

Champagne Gimlet

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STONE’S & SODA GLASS: Tulip shaped glass INGREDIENTS: 90ml Stone’s Green Ginger Wine 180ml Soda water METHOD: Fill glassware with ice and add ingredients. Gently stir until ingredients are combined.

GARNISH: A sprig of fresh mint.

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SPONSORED

ICED TEA JULEP GLASS: Julep cup INGREDIENTS: 50ml Woodford Reserve Rye Whiskey 15ml MONIN Lemon Tea Syrup 3 x Dashes peach bitters METHOD: Add ingredients to a julep cup and stir with crushed ice.

GARNISH: Sprigs of fresh mint and slices of lemon.

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LOWER ABV s l i a t k Coc GLASS: Stemless wine glass INGREDIENTS: 90ml Jacob’s Creek Le Petit Rosé 15ml MONIN Pink Grapefruit Syrup 30ml Fresh pink grapefruit juice 30ml Cranberry juice 60ml Soda water METHOD: Add ingredients to a large wine glass, add a large scoop of ice and stir.

GARNISH: Slices of pink grapefruit and strawberries.

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ROSÉ & PINK GRAPEFRUIT SANGRIA

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Lower ABV cocktails are great for daytime drinking. They’re lower in alcohol content and often fruity and refreshing. And remember daytime drinking is often a marathon, not a sprint, so lower ABV drinks are always a great option to have for you and your guests.

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SPONSORED

WATERMELON SPRITZ GLASS: Large wine glass INGREDIENTS: 45ml Lillet Rosé Aperitif 15ml MONIN Watermelon Syrup 30ml Fresh grapefruit juice 60ml Soda water METHOD: Add ingredients to a large wine glass with a scoop of ice and stir.

GARNISH: A wedge of watermelon and fresh mint leaves.

RUBY ROSÉ SPRITZ GLASS: Large wine glass INGREDIENTS: 30ml Pampelle Aperitif 90ml Rosé wine 30ml Soda water METHOD: Add ingredients to a large wine glass and fill with ice. Stir gently.

GARNISH: A slice of pink grapefruit.

Ruby Rosé Spritz

Watermelon Spritz

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Beautifully Swedish

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Cider Cocktails

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There are two things that Australia and Sweden share: long, warm, magical summers and a love of truly great cider. It’s no wonder then that Rekorderlig, inspired by the glorious Swedish summer and with a range of bright, fresh and fruity flavours, has become a firm Aussie summer favourite.

Rekorderlig has been expertly crafted in Sweden’s Åbro brewery, season after season, for 21 years. Through dark winter nights and splendid summer days, Rekorderlig’s seasonal styles of cider have been the perfect accompaniment.

We suggest entertaining your guests this season with refreshing Rekorderlig Cider cocktails. Whether it’s a daytime soirée or an evening affair, these drinks are perfect to serve as they have a lower alcohol content and are still deliciously tasty.

REKORDERLIG MANGO-RASPBERRY TRAVELLERS PUNCH A blend of ingredients from around the world, this lower alcohol punch is a twist on a classic. Inspired by flavours from around the world and mixing sweet, sour and bitter ingredients, the Travellers Punch is an excellent pre-dinner drink that’s perfect for a summer day.

INGREDIENTS: 660ml Rekorderlig Mango-Raspberry Cider.

150ml Fresh lime juice 150ml French vermouth (We used Martini Extra Dry).

100ml Soda water 8 x Dashes Australian Grapefruit Bitters 1 x Lime cut into wedges or slices of mango METHOD: Add all ingredients excluding the bitters to a pitcher filled with ice. Stir together and add more ice if needed, before dashing the bitters on top and watch it drizzle down into the drink. Pour into serving glasses.

GARNISH: A slice of mango or lime wedge.

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SPONSORED Rekorderlig Passionfruit Aloha Vera

Rekorderlig Strawberry-Lime Spritzer

REKORDERLIG STRAWBERRY-LIME SPRITZER With spritzers becoming more and more popular every year, Rekorderlig’s version uses their Strawberry-Lime Cider instead of sparkling wine. A really simple and innovative alternative for this summer.

INGREDIENTS: 200ml Rekorderlig Strawberry-Lime Cider 30ml Aperol METHOD: Pour the Aperol into a glass.

Fill up half of the glass with ice. Add the Rekorderlig and stir.

REKORDERLIG PASSIONFRUIT ALOHA VERA Rekorderlig Wild Berries Tundra Spritzer

GARNISH: A wedge of orange or lemon.

REKORDERLIG WILD BERRIES TUNDRA SPRITZER Sweden is famous for its beautiful and dramatic mountain tundra, so this Swedish Spritzer blends sweet and dry flavours, to give you a beautifully balanced cocktail. Serve it over frozen raspberries and the flavours will mix and change as you drink it.

INGREDIENTS: 660ml Rekorderlig Wild Berries Cider 50ml Sweet vermouth 50ml Dry vermouth 25ml Fresh lemon juice 250ml Tonic water METHOD: Mix all ingredients together with ice in a pitcher.

GARNISH: A mix of blueberries, raspberries, and strawberries.

Influences from Sweden, where Vera is a common name, come together with tropical flavours, to create a fresh cocktail with a citrus twist. If you prefer your cocktails even lighter, the vodka can be replaced with vermouth.

INGREDIENTS: 660ml Rekorderlig Passionfruit Cider 50ml Vodka (or Bianco Vermouth) 50ml Fresh lime juice 250ml Aloe vera juice METHOD: Mix all ingredients together with ice in a pitcher. Serve in glasses over ice.

GARNISH: A cucumber slice.

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ALCO s p po For most people, ice blocks and cocktails are naturally the go-to remedies to keep cool. So what if you could have both, wrapped into one delicious, refreshing treat?

At explore DRINKS, we got experimenting and have created two unique alco-pop recipes, the ideal dessert when entertaining at home or the perfect treat on a hot summers day. The great thing about these alco-pop recipes is they can be prepared days in advance.

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DRINKS

ROSÉ & PINK GRAPEFRUIT SANGRIA INGREDIENTS: 400ml Rosé wine 200ml Pink grapefruit juice 200ml Apple juice 100ml MONIN Pink Grapefruit Syrup 100ml Lemon juice METHOD: Add all ingredients into a large water jug. Stir and them pour equal portions into ice block moulds. Add fruit of your choice to give that extra fruity kick. We’ve opted for grapefruit slices.

TROPICAL ISLAND BREEZE INGREDIENTS: 100ml Vanilla Vodka 500ml Pineapple juice 200ml Passion fruit pulp 100ml MONIN Tropical Island Blend Syrup 100ml Lemon juice METHOD: Add all ingredients into a large water jug. Stir and them pour equal portions into ice block moulds. We’ve included slices of orange for that extra citrus bite.

*Allow at least 8 hours to freeze for both recipes.

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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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TRIPLE CHOC COOKIE SHAKE GLASS: Mason Jar INGREDIENTS: 30ml MONIN Chocolate Cookie Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Triple Choc Fudge Cookie (reserve some chunks for garnish) 15ml MONIN Dark Chocolate Sauce METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Decorate the glass inside with 15ml MONIN Dark chocolate sauce and top up with whipped cream.

Decorate with Byron Bay Triple Choc Fudge Cookie chunks.

SPICED ANZAC COOKIE SHAKE GLASS: Milkshake INGREDIENTS: 30ml MONIN Speculoos Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay ANZAC Biscuit (reserve some chunks for garnish) Decoration: 15ml MONIN Caramel Sauce METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Top up with whipped cream. Decorate with 15ml of MONIN Caramel Sauce drizzle and Byron Bay ANZAC cookie chunks.

CHAI LATTE COOKIE SHAKE GLASS: Tall INGREDIENTS: 30ml MONIN Chai Tea Syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Gluten Free Chai Latte Cookie (reserve some chunks for garnish) 15ml of MONIN Caramel Sauce METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Decorate glass from inside with 15ml of MONIN caramel sauce, top up with whipped cream and decorate with Byron Bay Chai Latte Cookie chunks.

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SPONSORED

COCONUT FIG & PECAN SHAKE GLASS: Tall INGREDIENTS: 30ml MONIN Coconut syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Fig & Pecan Cookie (reserve some chunks for garnish) METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Top up with whipped cream and decorate with Byron Bay Fig & Pecan Cookie chunks, desiccated coconut, honey and raw pecans.

DON’T FORGET THAT DECORATION IS KEY TO SUCCESS, IT NEEDS TO BE BIG AND FULL OF IMAGINATION. DO NOT BE AFRAID TO ADD LARGE PIECES OF CHOCOLATE, PASTRY, SNACKS… DONUTS AND WAFFLES. IN THIS CASE, THE BIGGER THE BETTER! SALTED CARAMEL POPCORN SHAKE GLASS: Milkshake glass INGREDIENTS: 20ml MONIN Salted Caramel syrup 10ml MONIN Popcorn syrup 150ml Cold milk 2 x Large scoops of vanilla ice cream 1 x 60g Byron Bay Salted Caramel Popcorn Cookie by Christine Manfield (reserve some chunks for garnish) 15ml MONIN Caramel Sauce METHOD: Fill the blender with ingredients and blend until smooth.

GARNISH: Decorate with whipped cream, 15ml MONIN Caramel sauce drizzle, and caramelised popcorn. Top with Byron Bay Salted Caramel Popcorn Cookie chunks.

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S R A W W STRA

t usand pieces of plastic tha For Tracey Bailey, the 46 tho straw. le of our ocean is the final mi re ua sq ery ev te na mi conta of the fighting the excessive use is , me Bio re, sto o ec e lin Her on uivalent at reusable stainless steel eq everyday plastic straw one l activist/ down with the environmenta a time. explore DRINKS sat how rn about her business and lea to tly en rec ur ne pre tre en straw. the war against the plastic consumers can join her in explore DRINKS: Could you tell us a little about yourself and what inspired you to start Biome?

Tracey Bailey: I’ve always had an interest in nature and the environment. I grew up in a small mining town in North Queensland, where I spent a lot of time outside with my family. After studying business communications at university, I ventured to Jakarta and worked in corporate communications for multinational companies.

This opened my eyes to sustainable practice and social justice, as well as my scepticism towards consumer product marketing.

After four years working in Indonesia, I moved back to Brisbane to explore how I could combine my desire to be part of the solution

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to the world’s environmental problems with a business that would fuel my entrepreneurial spirit. In 2003, I launched Biome, Australia’s first online eco store. The mission of Biome has always been to change consumer habits for the betterment of all. Rather than despairing about what is going wrong in our world, I feel empowered and positive about the contribution I am making to the planet.

Biome offers all the products and tools needed to live a zero waste, toxin-free and ethical lifestyle, ranging from reusable water bottles and coffee cups to lunch boxes and organic skin care. Biome helps customers shop by the values important to them, such as vegan, plastic-free and palm oil free, knowing that the products have all passed Biome’s strict criteria

TRENDS

causing each piece of plastic to break down into small fragments.

Straws are one of the top 10 items collected in ocean clean-ups. The environmental effects of plastic single-use items are permanent and widespread with plastic contributing to approximately 90 per cent of the rubbish floating in our oceans.

Approximately 46 thousand pieces of plastic contaminate every square mile of the ocean. eD: How long does a plastic straw take to break down?

and are verified for truth in labelling, safe ingredients and zero harm to people, animals, and the planet. eD: What impact does plastic drinking straws have on the environment and our oceans?

TB: Over 500 million straws are used daily worldwide for an average of 20 minutes before being discarded. They are an item of convenience and are essentially useless but people continue to use them despite their harmful effects on the environment.

Plastic straws are one of many types of plastic items polluting our earth and harming our wildlife. From production to disposal, plastic straws consume non-renewable resources and take thousands of years to break down.

These chemical produced products are non-biodegradable and when disposed photodegrade (decompose by light) over time,

TB: The lifespan of a plastic straw depends on the environment and conditions it is subjected to; however, it is estimated it can take between 200 – 500 years for a plastic straw to break down. eD: What products do you have available to consumers so they can make a positive impact on the war of plastic straws?

TB: At Biome we stock a large range of glass, silicone, bamboo, stainless steel and biodegradable paper drinking straws to help consumers reduce their environmental impact.

We offer bent and straight straws for various uses, including larger straws for smoothies. We also sell a range of straw cleaning brushes to care for your reusable straws. eD: How long can the stainless steel straws be used for and are they easy to keep clean?

TB: Stainless steel straws are the most durable reusable option to reduce your use of singleuse plastic straws. As they are made from high quality food grade stainless steel, they will last

a lifetime if cared for properly, and at the end of their life they can be recycled at designated recycling facilities. Stainless steel straws are easy to keeps clean. They can be placed in the dishwasher or washed by hand. We recommend using a straw cleaning brush to clean inside the straw. eD: For high volume cocktail bars, would you recommend paper straws are a more environmentally friendly option?

TB: Not offering straws at all is the most environmentally friendly option, however I understand businesses have to provide them for their customers. Ideally, reusable stainlesssteel straws are the best option due to their durable and reusable aspects, similar to cutlery. The second-best option is to use 100% biodegradable paper straws. They are still a disposable product but are far less harmful to the environment. eD: What simple steps can a consumer take in their day-to-day lives that can make a difference in land waste/plastic trash?

TB: Our increasing use of convenience products is vastly affecting our planet, and while the problems on a global scale can seem overwhelming, on a personal level, it is more achievable. Each time you use a reusable straw it means one less plastic straw ends up in landfill or in our precious oceans. This applies to other single-use items too such as plastic bags, water bottles, coffee cups, cutlery and produce bags. Simple changes such as using a reusable coffee cup, drink bottle and shopping bag can collectively reduce a significant amount of waste and pollution, and save precious resources.

We believe the collective power of individual actions can create significant change. In the last 12 months, the Biome community has saved the waste of over six million single-use plastic items being produced and discarded by using their reusable products.

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WISE WORDS FROM THE

Ever wondered what the brains behind your favourite wines actually drink on their nights off? explore DRINKS sat down with some of the Hunter Valley’s leading winemakers and experts to find out their go-to drops, what to expect from their latest vintages and what’s on their horizons business-wise.

ADRIAN SPARKS Winemaker, Mount Pleasant Wines

bodied dry red, full of vibrant red fruits and subtle spice.

What are you drinking right now?

to the more austere and mineral-based marvels of the southern states, chardonnay never fails to surprise me with the different ways it can be expressed and enjoyed.

What are your current vintage releases?

We’ve just launched our 2017 Lovedale 1946 Vines Semillon, a small parcel from the old vines released young, and the only time people get to taste Lovedale as a young wine. Wines made from old vines have much more power and intensity than wine from younger vines, and to taste these young and fresh is an experience.

We also have our 2009 Elizabeth Semillon available at the cellar door. This is a beautiful wine from a vintage that was a stand out for a cool ripening period and dryness, which has resulted in an elegant, intense, beautifully aged wine that is drinking perfectly right now.

Plus we have just released the 2016 Mountain C from our Mountain Range collection that celebrates Maurice O’Shea’s legacy of naming wines by style, rather than variety. It’s a light-

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There are so many interesting and innovative winemakers doing some really great things at the moment, we’re so spoilt for choice!

Something I’m getting really excited about going into summer, however, are the young semillons. It’s such a bright and refreshing style, full of elegant citrus fruit flavours that pair so beautifully with amazing Aussie seafood.

Another great summer drinking option is lightly chilled, young pinot noirs. It’s a great drink for people who aren’t big white wine drinkers, and want to enjoy a red in summer.

The bright red fruits and silky tannins become incredibly moreish after some chill time in the fridge.

Another favourite of mine, that can’t be overlooked during summer, is the great Aussie chardonnay. From the old school buttery style,

What’s new in your region and/or your winery?

Mount Pleasant has always been known for its innovative nature, ever since Maurice O’Shea was making table wines when Australia was a fortified nation. This innovation is something we’ve been thrilled to carry through in how we develop our winemaking and vineyards. Most recently, we have invested in some amazing Mediterranean varietals that are thriving in the Hunter, including tempranillo, fiano, sagrantino, mencia and touriga. We already have a selection of these wines in our experimental B-side range, available at our cellar door and online store. Each wine has offered our team the chance to show a different way of looking at Hunter Valley wines, and the results are pretty special.

Adrian Sparks

MEET

Andrew Duff

ANDREW DUFF Winemaker, Tempus Two What are your current vintage release wines and how are they looking?

CHRISTINA TULLOCH CEO, Tulloch Wines Which of your current release wines would you recommend drinking now?

The current 2017 Tulloch Verdelho is something we are really excited about. The release of our new current vintage verdelho every year is something we look forward to. It’s Christina Tulloch a lovely, fresh style of wine great for the Australian lifestyle, and it matches really well with a lot of the foods we eat here. chardonnay is at a really exciting place – the Lively, tropical fruit flavours on the front of the way it’s evolved and all the beautiful myriad palate but still a nice crisp, zesty finish. And of of different styles. course, being in the Hunter Valley, our 2017 Hunter River White Semillon and our 2015 What’s next from your winery/region?

Pokolbin Dry Red Shiraz are both wines we’re also excited about.

Our next big focus is developing the range, so verdelho, semillon, chardonnay and What are you drinking at home currently? shiraz out of the Hunter Valley. But we also have a big focus on our alternative and Me, personally, I am a chardonnay emerging varietals out of emerging regions devotee. I’m currently drinking our 2017 E.M. from NSW, so tempranillo, vermentino, pinot Limited Release Chardonnay, but we have gris from Orange and barbera, zinfandel and just put into bottle our 2017 G4 Very Limited sangiovese from the Hill Tops. We’re having Edition Chardonnay and I am looking forward a great time working with the growers and to getting into that. I think Hunter Valley improving those varieties each year.

Leading into the Christmas period and with the weather starting to warm up, the two best value varietals that we have out at the moment would be the Tempus Two Varietal Pinot Grigio and our Tempus Two Varietal Rosé; just fantastic drinking wines, they’re perfect for this time of year in Australia. The pinot grigio is tight, and I think it’s, hopefully, chasing that true pinot grigio crispness and the rosé is just lovely and generous, and you can have it at room temperature or chilled. Both are sensational wines.

What are you drinking right now?

It’s the Tempus Two Varietal Rosé. Rosés are certainly the drink of choice at the moment; nothing imported or from Europe, (I mean they’re lovely wines, don’t get me wrong) but the wines we’re producing in Australia like the pinot noir rosé out of the Adelaide Hills are even better. I think they say, “50 shades of rosé,” so it’s perfect for summertime.

What’s new in your region and/or at your winery?

So we’ve launched the new platinum range, which is three wines: we’ve got a McLaren Vale Shiraz, an Adelaide Hills Pinot Noir and an Adelaide Hills Chardonnay. It’s really cool to see a new label. We have only been around for about 20 years, but this is our first new release for a label in a long time, and it’s really exciting to be part of it.

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Michael Hatcher and Xanthe Hatcher

MICHAEL HATCHER Sales & Marketing Manager, Tumblong Hills What are your current vintage releases?

We have three rather significant wines joining our ‘Table of Plenty’ range. ‘Table of Plenty’ is a range that exclusively features grape varieties of Mediterranean origin. We are releasing a fiano, sangiovese rosé and a sangiovese red table wine to complement the existing barbera and nebbiolo.

We’ve seen that our consumers seek a journey and an experience in the wines they drink, and many have found the ‘Table of Plenty’ range a welcome and interesting change to the usual shiraz and cabernet.

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What are you drinking right now?

I follow the wines that feature at wine shows, to some extent. Cockfighter’s Ghost Sangiovese received praise in Melbourne last week, and it’s a pretty fine drink. My first winemaking mentor in the industry, Greg Gallagher, recently won a Best Riesling trophy, so when it arrives I’m looking forward to a lazy Sunday afternoon with a bottle of that.

What’s the next big focus for Tumblong Hills?

With our distributors, Cru Wines, we will continue to deliver our flavour diverse ‘Table of Plenty’ wines as the perfect, affordable dining accompaniment.

And of course, the festive season wouldn’t be quite so special if it wasn’t for Champagne! I’m really loving Champagne rosé at the moment, it’s got enough body and flavour to keep me interested, while still delivering that impeccable elegance that only comes from Méthode Champenoise.

XANTHE HATCHER Winemaker, Cockfighter’s Ghost and Agnew Wines Which of your current release wines would you recommend drinking now?

2017 in the Hunter was an amazing vintage, and Hunter winemakers don’t say that all that often. It was warm, and it was dry and everything ripened right when we wanted it to ripen, which is a little

MEET

Mark Richardson

the 2014 Hunter Valley Shiraz. 2014 is that awesome vintage that the Hunter Valley has been banging on about for a little while now.

These wines are $20 recommended retail, so from our stable, they’re the best value wines by a long shot.

The 2017 Hunter Valley Semillon; it’s a young semillon with bright, lemon spectrum flavours and really juicy acids. It’s dry, it’s fresh and it’s great with seafood, and pretty much anything.

It’s also less than 11 per cent alcohol.

The 2014 Hunter Valley Shiraz is a savory, medium-bodied wine, a classic style of the Hunter Valley, but it’s a little bit more than the average vintage. It’s a bit more of a European style with softer tannins - an awesome food pairing wine.

What are you drinking at home currently?

At home, it’s chardonnay. Chardonnay in Australia, is really on point at the moment. I’m drinking chardonnay from our Tyrrell’s portfolio, but also lots of other chardonnays from Australia, and the odd European in there too.

What’s next from your winery/region?

bit unusual for the Hunter. We just bottled our 2017 Pooles Rock Chardonnay and that’s a real favourite style of mine. I guess it would be called a traditional Hunter chardonnay. Another one is a red also from 2017, and it’s quite unusual that we have bottled it already. It’s our 2017 Audrey Wilkinson Tempranillo, and it’s all grown off our vineyard in the Hunter. We’re making it in a style that is fresh, with a medium weight and really lively. It’s only spent six months in larger oak so there is a lot of cherry, strawberry, really bright fresh juicy fruit and only a little bit of oak, so it’s a really nice and approachable style of red.

What are you drinking right now?

The only thing in our fridge is chardonnay.

It’s mainly because chardonnay is so diverse.

We drink chardonnay from all over the country and across the globe. There are so many different styles of chardonnay - you can never get bored of it.

MARK RICHARDSON Red Winemaker, Tyrrell’s Wines Which of your current release wines would you recommend drinking now?

For a while now the best wines in my opinion as the winemaker have been the Hunter Valley range for Tyrrell’s. Right now the 2017 Hunter Valley Semillon. We have come out of a great vintage and it looks amazing, its bright and fresh, and young semillon is awesome. It’s the same pedigree as Vat 1 but at a much better price point. And in the same vein, we’ve got

Tyrrell’s have been making wine over 150 years so what’s new is old and what’s old is new again.

What’s interesting at the moment is we’re doing some gamay from Len Evans’ property in the Hunter, from a 40 year old gamay vineyard. This year we have made a gamay and it’s out in the market place, in small amounts, and also some sangiovese from, 30 year old vineyards. We’re producing small amounts of those under our special release range and a gewürztraminer in that range as well. These three are something different to our normal sémillon, shiraz and chardonnay and they’re looking great. Really lovely, interesting drinks.

FOR FULL WINEMAKER INTERVIEWS AND GREAT SUMMER RECIPES HEAD ON OVER TO EXPLOREDRINKS.COM

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CRAFTING INDEPENDENCE Meet the breweries dedicated to crafting beer their own way. From Beechworth in north-east Victoria to Baskerville in WA, we meet the couples, friends and families dedicated to turning their love of beer into a lifelong passion by supporting independence and their local community.

BREWERS BALTER TO THEIR OWN BEAT The boys at Balter believe in enjoying life to the full. Founded by six Aussie blokes and a yank, the philosophy here is that the beer is designed to bring people together and should accompany the best moments in life.

The story wasn’t always filled with joy, though. The idea for the brewery actually came at a time of real hardship for two of the Aussie owners. Australian pro-surfers, Bede Durbidge and Mick Fanning, had been respectively struggling with a severely broken pelvis and the death of a beloved brother when Durbridge decided he wanted to commit to opening his own brewery. Roping in surfer friends Joel Parkinson and Josh Kerr, the four then set about to get back on their feet and pursue their other pipe(line) dream.

With this background, it’s clear that each beer is brewed with real care and love for the art, using only the very best ingredients and opting for techniques that focus on creating the best taste possible, rather than pumping out the batches.

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They offer a range of taste profiles to suit a variety of palates, but, according to Balter’s website, all are made with the same mentality: that a beer needs to be, “approachable, thoughtful and value character over currency.”

Behind these beaut brews is Scotty Hargrave, Balter’s master brewer. As a former concreter, Scotty believes in hard work and integrity - qualities he puts into his beer. Hargrave was also the brewer that brought the XPA style, or ‘Extra Pale Ale’ to the forefront, which continues to be its flagship brew. The Alt Brown Ale, Pilsner and IPA round out the core range.

The brewery itself is open to the public on Fridays and weekends and encourages fans of the beers to come along with friends and taste their favourite brews, straight from the source.

BALTER BREWING COMPANY 14 Traders Way, Currumbin, QLD 4223 (07) 5525 6916

DRINKS YO HO HO AND A CAN OF BEER Adelaide’s Pirate Life Brewing was established in 2014 when two brewers and best mates, Jack Cameron and Red Proudfoot, along with Jack’s dad Mick, set out to become one of only three national breweries in South Australia. Both Jack and Red honed their craft first with BrewDog in the UK, while Mick has plenty of experience in the beer industry, with a number of years in the US under his belt, looking after the importation and sales for Coopers and BrewDog. Pirate Life has a family quality to it, the trio of founders being father and son duo Jack and Mick Cameron and close friend Red, who you could say is a part of the family.

Pirate Life initially started with a core range of three beers that has now expanded to eight.

It is also one of the first Aussie breweries to package its beers in can only, believing it’s the best vessel to house beer, given the ability to keep out air and light and cool quickly, ensuring the freshness of the beer.

Pirate Life is known for hop driven beers as one of the first on the market to make a full flavoured mid-strength IPA, Throwback, as well as the famed 8.8% IIPA. The brewery also recently collaborated with San Diego based brewery Ballast Point, forming what they call a transpacific partnership to produce a Strong Pale Ale - a brew made with US, NZ and Australian hops and finished with finger limes and coriander.

The facilities at Pirate Life operate out of the brewery store, with two taps and all of the core range available in cans to try. The brewery offers tours daily at 2pm and tours all day on Saturdays. Flights of all eight beers are available, and tours are $15, which includes a complimentary can of beer. The tap selection is often something new, unique and only available in a keg, and when that isn’t available, the team will tap the newest keg to make sure you get to try the freshest beer available.

PIRATE LIFE BREWING 89 South Rd, Hindmarsh, SA 5007 (08) 8340 1447

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STONE, WOOD AND WATER: THE ELEMENTS OF GOOD BREWING Most likely you will know this Byron Bay-based brewery from its flagship beer, Pacific Ale, a beer created by ramping up the galaxy hops, providing a fruity and floral aroma, perfect for quenching your thirst on those warm days (or if you live in Byron Bay, almost every day).

Stone & Wood Brewing Company was established in 2008 and followed with the opening of a second brewery in Murwillumbah in 2014 to meet growing demand. The highly acclaimed Pacific Ale is brewed using all Australian barley, wheat and galaxy hops and is joined in the core range by the Garden Ale, Green Coast Lager and Jasper Ale. Stone & Wood co-owner and brewer, Brad Rogers, honed his craft with Carlton & United Breweries, including a stint in Fiji at Carlton Brewery before taking the reigns as brewer for Matilda Bay Brewing Co. When Roger’s

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made the decision to set up his own brewery, it couldn’t have come at a better time, with brewers Jamie Cook and Ross Jurisich - who had worked alongside Rogers at Matilda Bay – also deciding to come on board as a trio to establish the award-winning brewery.

The brewery is proud to be a 100 per cent independent and regional brewer, investing heavily in the local community to build a new brewery, rather than outsourcing the growth.

Stone & Wood employ locals and uses local suppliers where possible. With the two brewing facilities located on the NSW Northern Rivers, the brewery embraces its home and surroundings.

The Byron Bay tasting room allows the brewery to produce limited releases and welcome people to try the handcrafted beer.

STONE & WOOD 4 Boronia Pl, Byron Bay, NSW 2481 (02) 6685 5173

DRINKS

HOPPING TO THE NEXT BEST VINTAGE Endeavour was the first brewery to introduce vintage to its beers, not only in name. It was launched by Ben Kooyman, a man of the industry since 2006; corporate guy Dan Hastings; and winemaker and brewer Andy Stewart, who together realised that they could create better-tasting beers by selecting the ingredients from the regions that experience the best vintage each year.

Like wine, this means the recipes vary slightly depending on the barley and hops sourced from the season. Their first commercial beers

were released in August 2010 and the range today includes the Harvest Blonde; Growers Bright Ale, Pale Ale and Golden Ale; and the Reserve Pale Ale and Amber Ale. In 2016 saw the launch of Endeavour Tap Rooms. The team, joined forces with AppleJack group to open their very own brewery, bar and restaurant in Sydney. Endeavour Tap Rooms, located in the heart of The Rocks, follows the brand’s philosophies of using 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, the Tap Rooms house several beers on tap, which consists of Endeavour beers that are brewed on-site, plus rotating guest taps, as well as a seasonal cocktails and NSW wines on tap.

The Tap Rooms are 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.

ENDEAVOUR TAP ROOMS 39-43 Argyle Street, The Rocks, NSW 2000 Tel: 1300 289 233

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DRINKS

SMALL TOWN, BIG (TASTING) BREWS The small town of Beechworth in north-east Victoria is home to two must-visit attractions the famed Beechworth Bakery and Bridge Road Brewers.

The latter was founded on the passion of husband and wife duo, Ben Kraus and Maria Frischmann. A winemaker by trade, Kraus fell in love with beer during a short stint in Austria working at Tiroler Bier in-between skiing the slopes. A life-changing experience, Kraus became a brewer in one fell swoop and when he returned to Australia, he conceived the idea of Bridge Road Brewers.

Staunchly Beechworth, the brewery has given the town national and international exposure, as well as employing 20 people from the local

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community. In addition, Bridge Road Brewers supports the community by sponsoring local sports clubs and schools, as well as ongoing fundraising contributions, cementing its importance to the Beechworth area.

The flagship beer is the Beechworth Pale Ale, which accounts for more than half of what the brewery produces. For something unique, try one from Bridge Road’s Mayday Hills series; the beers are fermented in traditional wooden foeder tanks and get their name from the brewers’ township and surrounding region.

Kraus says, “We prefer to create beer from scratch, using our own production equipment on our own site in our hometown of

Beechworth. It’s our passion, not a hobby or a chance to make a quick buck.”

When you make your way to Bridge Road, you’ll be greeted by 20 taps, with between 12-16 of those dedicated to Bridge Road Brews made right there at the brewery. The 150-year-old coach house that encapsulates the brewery is coupled with a pizza-centric menu and a familyfriendly beer garden perfect for those warm weather afternoons.

BRIDGE ROAD BREWERS Old Coach House Brewers Lane, 50 Ford St, Beechworth, VIC 3747 (03) 5728 2703

VISIT

N O T G N I L L WE

tter often even be s, g in th t a re doing g utts. ys seem to be kicking our b a s k lw c a la rs B u ll o A b h e about th er Our Kiwi neig ot just talking apital, the oth n c e ’s ’r d e n w la d a n e a Z s, at New ay a visit than us Aussie to take a look e m ti t e ditch and p u o th b a ss s ro a c w a it p t m h ington. Ju We thoug Tasman, Well banter. e th ss ro c a ’ d, and friendly o fo s, k n ri ‘Harbour City d r es fo to these venu

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HAWTHORN LOUNGE Hawthorn Lounge opened in Wellington in 2006, with owner Justin McKenzie creating a bar that’s small, welcoming, intimate and private – with an air of yesteryear’s nostalgia.

Harking back to the elegant decadence of the 1920s speakeasys - think plush red walls, leather sofas, poker tables, an open slate fireplace merrily crackling away,

banker’s lamps lining the bar top - Hawthorn Lounge lends a sense of occasion wrapped in lush comfort. Hidden away upstairs, slightly off the beaten track, a visit to Hawthorn Lounge will take you on a journey of world-class libations – from the original 1920s classics, through the inspired modern cocktails of today, to their individual bespoke concoctions.

Upstairs at 82 Tory St, Te Aro, Wellington 6011

HAVANA BAR Situated in colourful and cosy historic cottages, Havana is an award-winning cocktail bar and restaurant serving a diverse range of internationally inspired tapas and seasonal plates. The bartenders offer a seasonal cocktail menu around modern techniques and the discovery of new flavours. The drinks list comprises of classic and modern drinks with a specific focus on freshness, innovation and homemade products. This is coupled with a diverse assortment of local and international wines and beers. The bar supports local and international musicians and DJs three nights a week for your listening pleasure.

32a-34 Wigan St, Te Aro Wellington 6011

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VISIT

LAUNDRY Laundry is a one-of-a-kind juke joint, tucked away atop Cuba Street in an old up-cycled launderette. Since 2013 this locally owned and operated free-house has been pumping out award-winning burgers, tasty New Zealand craft beer, and late night speakeasy sounds. The burgers here are truly magnificent, and don’t just take our word for it, the venue took home the 2015 and 2016 Visa Wellington on a Plate burger and beer match competitions!

The venue wears a few different hats, and is well known for its stomping parties that run until 3am every Friday and Saturday.

For those of you looking for a unique experience on a night out in Wellington, Laundry is a must visit.

242 Cuba St, Te Aro, Wellington 6011

CRUMPET Crumpet is a creative juxtaposition where you can find the rare and unusual but ultimately a cosy and comfortable cocktail bar. The back bar reflects that with the usual faces taking a back seat. Here, new or seasoned drinkers find something original to try. Having so many lesser known spirits allows the knowledgeable staff to guide guests, allowing a ‘flavour wheel’ to spark the imagination for ideas rather than a menu. Taking inspiration from the guests’ selection, the crew here will whip you up

something new or suggest a classic cocktail to match. Failing that, they are building an evolving rolodex of drinks from all over the world and drinking eras. The A-Z of drinks is built from classics with new additions being added monthly and a handful highlighted every month on the Crumpet Guide.

Crumpet has a relaxed vibe, soft lighting, bizarre wall hangs and a wide range of world music with a tone of blues, rhythm and soul throughout. A solid Wellington hangout.

109 Manners St, Te Aro, Wellington 6011

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C.G.R. MERCHANT & CO Step into C.G.R. Merchant & Co. where scarred wooden floors lie beneath your feet, scents of orange and spice are in the air, fans spin languidly above, with creepers and vines trailing from the plunder-laden ceiling.

Inspired by the coastal shipping routes of the Spice Trade, specialising in rum and gin infusions, C.G.R. Merchant & Co. will challenge your tastebuds, and ideas on flavour combinations, with their intriguing and imaginative range of bespoke hand crafted infusions. Gin with balsamic grilled fig, rum and chorizo, or raspberry and clove gin…the rule of thumb here is – if they can imagine it, you can drink it.

Tucked away upstairs on Courtenay Place, far from the maddening crowds, C.G.R. is somewhere to catch up, fall in love, or wind down after a long day.

44 Courtenay Pl, Te Aro Wellington 6011

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GARAGE PROJECT TAPROOM The Garage Project Taproom was designed to be a real showcase of their beer range and is located across the street from their Aro Valley brewery. It features a world-class draft system, with 18 beers on tap, which can be poured at three different temperatures depending on the style. The system is driven by a ‘flux capacitor’, that allows the crew to precisely control the gas pressure, and mix of CO2 and Nitro on every line. Two hand pumps offer proper real ale, with steel casks kept in a fridge at cellar temperature.

The fit out is clean with subtle cues to Garage Project art adorning the walls. It’s a snug spot, but has a firm following in the local area and is a must visit spot for any visiting beer fan to Wellington.

91 Aro St, Aro Valley Wellington 6021

VISIT

NICE. TAKEAWAY BY PARROTDOG Nice. Takeaway is a quaint retail space nestled within Parrotdog’s production brewery in the heart of Lyall Bay, a stone’s throw from Wellington airport.

The main objective behind the design is to create an environment that feels almost ‘homelike’ – a comfortable atmosphere with a timeless design. Parrotdog did this by focusing on what they consider to be an ‘old mate’ aesthetic – something that fits with the brand’s personality, while focusing on elements you might’ve seen in a classic bottle shop in the 1970s and 80s.

Nice. Takeaway boasts ten taps, offers complimentary tastings, an array of merchandise and artisan treats from neighbouring producers.

60-66 Kingsford Smith St, Lyall Bay, Wellington 6022

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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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Wild Raspberries

Davidson Plums, weeks away from harvest

and we also have a few projects in mind for the future. Our brand is a medium for us to educate people about the rainforest, the importance of regeneration and what Australia used to be like. It’s about the connection to the land and strong family values, plus a bit of fun and craziness along the way.

Davidson plums in preperation for Brookie’s Slow Gin

explore DRINKS: First of all, share with us your history in the alcohol industry.

Eddie Brook: My working life started after university when I got the opportunity to work as an ambassador in Brisbane, looking after brands such as Bruichladdich and The Botanist Gin. After many years, I was given the opportunity to go to Sydney and work in the head office at SouthTrade. I was there for about three years and worked as everything, from marketing assistant, to sales and brand management. So my whole working life has been in the spirits industry.

It was during that period that I met Jim McEwan and this idea came about - to create an amazing business right in my backyard, crafting spirits. eD: You’ve left the corporate world to start up your own gin brand, was this always a long-term goal of yours?

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EB: I always knew one day I’d be back here in Byron, but I’d probably be lying if I told you I knew it would be this early on in my career. I come from a family that is very passionate about our product and what we produce, so the idea of being able to create something with my family has always been there. Living in Byron Bay with this as my backdrop, I’m very humbled. eD: What do you think is fundamental when building a brand?

EB: I think what’s fundamental is knowing what you stand for. For me, our brand is about family. What really drives us is our work with the rainforest. It’s important to tell people about what we’ve done for the rainforest (the 35,000 trees that we’ve replanted) and about where we pull a lot of our flavours from. But we’re not just stopping there. We give a percentage of our profits to the Big Scrub Foundation

eD: In building the brand and company, what’s been harder than you initially thought?

EB: I suppose from being in the industry, I had a good idea/sense of how long things would take. Everything we’re doing is from the ground up. We’re not here to go huge overnight. We don’t want to be available through the biggest retailers in Australia; we want to tell our story and to tell it right.

It’s about working hard every day to grow our brand. The time it takes to establish a brand I knew about, but it would be good to be able to hit that fast- forward button.

As well as that, it’s investing time and dollars, and doing it in the right way.

If you’ve got a dollar value in mind for expenditures, add at least 20 per cent on to it. Know your dollars, know your costs and know where your breakevens are. Even though we’re growing slowly, we’re on track to where we want to be.

MEET

Eddie Brook, co-founder and distiller at Cape Byron Distillery

eD: Out of all the spirits, why did you choose gin?

EB: It’s a bit of a no-brainer. All you need to do is spend 20 minutes with me walking through the rainforest, and I’ll show you. I’m very passionate about the rainforest, but also my upbringing has been with the flavours of this area.

I’ve tried to provide a snapshot of my upbringing in the rainforest in the flavour by using 26 different botanicals, 18 of which are unique and native to the Northern Rivers, many coming straight from our rainforest.

It’s a real snapshot of what we’re about here, showcasing all those flavours in one product.

eD: Your family are involved in the distillery, have there been any challenges working together?

EB: You all have to share that passion for what you do. Ever since I was eight years old, when my parents started Brook Farm, we’ve been a family business. That’s created a drive in us to continue as a generational family business. That’s our plan, to be here for the long haul. We don’t want to, nor will we ever, sell to any large businesses. I get a kick out of the idea that by four generations time, we could build a really strong brand that could hopefully travel around the world. eD: What’s your role in the distillery?

EB: I wear many hats - from marketing, to looking after sales, to distilling and production. From the marketing side of things, I’ve been doing a bit of work with a Crowdfunding campaign to get some dollars in the door, as well as get our story out there. One of the beautiful things about making gin is that I can distill and make the product, but then also get out there on the road and ‘beat our drum.’ I get to do this with the most amazing team. We all share the roles and responsibilities. I could never do this alone; it would just crumble. It’s a beautiful thing, working with like-minded, passionate people. We’re building a strong team and, hopefully, it will grow and grow. eD: How long was Jim with you for?

EB: When I first met Jim we did a four-week tour of Australia. That’s where the idea for

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MEET

Spirit Safe EB: There certainly will be! Hopefully it will be out locally, in the Northern Rivers region, by the end of the year. Fingers crossed! It will be a macadamia nut liqueur made from the nuts of the macadamia trees that surround us now. We’re macadamia farmers, that’s what we do, and there’s so much flavour from the nut itself that we’re exploring and are excited to showcase.

We’re also planning on the release of a few other products, including a limoncello based off native citrus fruits to the area. We’re also thinking of dipping our toes in the water and doing a bit of whisky next year. the distillery came about, and two years from that day, Jim flew back to Australia and worked with us for a few months. He arrived as the still was getting installed, and we immediately got down to business. He created The Botanist Gin, so he might know a thing or two about making spirits. He’d never worked with, or tasted, or touched any native Australian flavours, so it was really a bringing together of two worlds. It took a little while to get that right, but we started with some pretty strong foundations in terms of our knowledge of Aussie flavours and how we could potentially balance those flavours to create a world-class gin. eD: You’ve said before you have a spirit safe? What exactly is this?

EB: I do! I can guarantee you could walk into any distillery in Australia and you won’t see one. For me, it’s one of our most important parts of machinery, or kit, because it grounds us in tradition. A spirit safe is used throughout distilleries in the UK and the

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Brookie’s Gin & Tonic world, the idea being that the spirit is under lock and key. There is a padlock on each side, with the customs officer having the key to one padlock and the master distiller having the key to the other. This was so the government could monitor and manage the amount of spirit produced, to ensure that the workers in the distillery weren’t pinching any.

It was purely a control method put in place to monitor the amount of alcohol produced, so they could then tax accordingly. For us, even though it’s not really in use in Australia, having a spirits safe grounds us in traditional methods. It’s a symbol of what we do here, employing some of the best of the old world traditions and marrying them with new world flavours that haven’t been used before. eD: Are there any new expressions from the ‘Dry and Slow’ range coming out soon?

eD: And finally, what would you like your enduring legacy to be?

EB: I’d like people to come to the distillery, learn about gin and get excited about it.

But the most important message, the one I’d get the biggest kick out of them taking away, is the importance of working with the rainforest and regenerating the once abundant vegetation we had in this area.

It’s achievable and it doesn’t take a lifetime.

Hopefully, we can get that across with our spirits, through people enjoying what we make and talking about it. It’s pretty exciting that we can educate people about the rainforests but through a medium that is enjoyed in bars around the world. I think if we can achieve that, then that would give me the ultimate satisfaction.

To book your Cape Byron Distillery experience head to www.capebyrondistillery.com/home and click on the bookings page.

VISIT

In Byron Bay, the pace of life seems to be turned down a notch or two. This is a place where shoes seem to be optional and where an eclectic mix of people, from the rich and famous to models, hippies, backpackers, entrepreneurs and the regular traveller, can all kick back together and embody everything Byron Bay has to offer.

For the summer edition of explore, it made sense to cover one of NSW’s most sort after summer destinations. With excellent restaurants, beaches and a vibe that make you feel automatically relaxed, here are some of our favourite places to eat, drink, relax and enjoy everything that makes Byron – Byron.

HARVEST The drive from Byron town along Coopers Shoot Road to Harvest will probably make you fall in love with Bryon just that little bit more. The scenery, homes, and views over the Hinterland are amazing. When pulling up to Harvest, it resembles a 1900s cottage, which is now converted to a restaurant. Featuring a large verandah that wraps around the building, opt for an outdoor table so you can enjoy the view over the bakery or veggie garden.

The Harvest menu follows the ethos of local, seasonal, sustainable, self-sufficient and fresh, and this is undoubtedly what each dish exudes.

I highly recommend booking in advance, as you don’t want to miss out on experiencing this venue. On-site, there is a delicatessen where you can pick up local cheese, cured meats and also bread from the on-grounds bakery. I hear you need to get in early for the baked goods, as they sell out fast.

18-22 Old Pacific Hwy, Newrybar Village NSW 2479

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Shelter, Lennox Head

SHELTER When three of the senior team members of Three Blue Ducks get together to open their own venue in Lennox Head, 20 minutes south of Byron, you know it’s going to be good. Located adjacent from the beach, the café/restaurant embraces, in the words of co-founder Andy Love, “clean, fresh, simple, local and seasonal produce.” “Our chefs have a vast influence from around the world. We are a ‘modern Australian’ restaurant, which pretty much means we can do whatever we like! No rules and no one line of influence.” Regarding wine and beer, “It’s an all Australian lineup. We only sell independent brewers and minimal intervention winemakers. No additives, natural ferments and even little skin contact.”

41 Pacific Parade, Lennox Head 2478

BEACH HOTEL BYRON BAY After a day of riding waves or catching the sun at Wategos beach, there’s nothing better than to enjoy a nice cold one beachside at the Beach Hotel. Catching some rays on the outdoor seating and people watching is the perfect way to while away the afternoon. Keep an eye on their gig guide online, as they have some cracking artists.

1 Bay St, Byron Bay NSW 2481

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VISIT

The Farm - Three Blue Ducks, Byron Bay

Beach Hotel, Byron Bay

THE FARM – THREE BLUE DUCKS Being a Bronte local, the Three Blue Ducks Bronte flagship is where you’ll find me most mornings on the weekend. I was excited to check out what all the fuss was about at the Byron Bay store, and boy oh boy it didn’t disappoint. It was love at first sight, as it’s pretty much the Bronte venue on steroids and then some.

Set on a real working farm, they cultivate their own produce or source it from surrounding producers in the Northern NSW bowl, so there is a huge emphasis on fresh produce. The menu changes based on what’s in season, and there’s a board that displays what has been picked directly from the farm. Again, I recommend popping in early for breakfast, as this place is popular. If there is a wait, put your name down on the list, order a coffee, roam through the organic produce store and florist, or purchase something from the bakery to tie you over. Given the venue is quite large, the tables are turned over pretty quickly, so the wait won’t be long.

11 Ewingsdale Rd, Ewingsdale NSW 2481

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BAYLEAF CAFÉ If you’re looking for a great breakfast, Bayleaf is a must visit. The breakfast is arguably the best in town, and the friendly service is top notch. I definitely recommend arriving before 10am, as it’s a local’s hot spot. If you don’t get seated straight away, the good news is you don’t have to wait long for coffee. You can order a hot one at their sister cafe next store, Leaf & Grain, while you wait.

87 Marvell St, Byron Bay NSW 2481

ST. ELMO A local favourite, St. Elmo is a stylish yet relaxed dining room and bar located in the heart of Byron Bay. With an offering of cocktails to suit any taste, the talented bar staff at St. Elmo will stir or shake up a well-crafted cocktail for you to enjoy.

Hungry? St. Elmo plate up modern fresh and flavoursome Spanish tapas dishes, designed to share in a relaxed and intimate environment.

To compliment the flavours of each dish, the team at St. Elmo have carefully curated a wine menu that showcase 15 different wines by the glass and over 100 bottled wines from across the globe.

Sit back, relax and enjoy the quintessential laidback Byron Bay lifestyle, all whilst enjoying great food, company, and cocktails.

22 Fletcher St, Byron Bay NSW 2481

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VISIT

BYRON BAY MARKETS If you’re in Byron while the markets are on (the first Sunday of each month) it is well worth a visit. Entry is free, but a gold coin is much appreciated at the entrance on Butler and Somerset Street. The market boasts an array of stalls from handcrafted items, essentials oils, clothing and imported items sourced from across the globe. You won’t go hungry or thirsty, with a number of stores offering tasty homemade treats, organic produce grown locally, kombucha, sugar cane juice and coffee carts, for that morning or afternoon caffeine hit. The markets start at 8am and I recommend you arrive early and roam isle to isle, so you don’t miss a stall. I guarantee you won’t leave empty-handed.

Butler Street Reserve, Byron Bay NSW 2481

OUR HIT LIST FOR NEXT TIME In spending only a week in Byron and dividing our time between eating and drinking our way around town and chasing the sun at Wategos and Main Beach, we simply couldn’t make it to all the places we wanted to visit.

So we’ve got a great excuse to go back to Byron, and try out old and new venues that open between now and then.

FLEET * TIP: Bookings are essential as we hear it books out weeks in advance 2/16 The Terrace, Brunswick Heads NSW 2483

THE ROADHOUSE 6/142 Bangalow Rd, Byron Bay NSW 2481 FOLK BYRON BAY 1/399 Ewingsdale Rd, Byron Bay NSW 2481

RAE’S ON WATEGOS 6-8 Marine Parade, Byron Bay NSW 2481

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FEELING PECKISH?

PAIRINGS WITH FLYING BRICK CIDER

a dynamic, Established in 2014, the Flying Brick Cider House is rine landmark culinary destination of the spectacular Bella is Peninsula, Victoria. Featuring an onsite cidery which the three continually crafting boutique batches in addition to ght. signature Flying Brick offerings, Original, Pear and Drau The Flying Brick Cider House is all about fabulous food without the ‘fancy’. Flying Brick offers a contemporary and distinctively different menu designed to inspire, share and indulge. Local produce and community group partnerships are both key features.

Visitors to the Cider House will quickly discover the contemporary culinary genius of Nick Aylward, Head Chef at Flying Brick Cider Co. Nick’s stellar career has included 5 Star restaurants in Spain and the UK, contributing to his penchant for Mediterranean cuisine. Nick’s gastronomic history also includes iconic Veneto – the biggest Italian social club in the southern hemisphere.

Here are some of the best food and cider matches you’ll find anywhere in the world:

Nick Aylward

Slow Roast Pork Belly, Compressed Melon, Olive, Drysdale Goats Cheese & Mint Perfect Cider Match: FLYING BRICK ORIGINAL CIDER Light, vibrant and totally delicious, the Original Cider compares with biting into a freshly picked apple straight from the tree. Opulent golden straw in colour. Lovely vanilla notes shining through the bouquet. A playful creaming sodalike toffee upon the palate and loads of fresh apple sweetness. A match made in heaven with the succulent pork belly and flavour. components which cocoon this dish.

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VISIT

Prawn & Chorizo Brochette, Chickpeas, Capsicum, Preserved Lemon & Chermoula Perfect Cider Match: IN-HOUSE CRAFT BATCH ‘PACHINGA’ PEAR, CHILLI, LIME & GINGER. Co-fermented with ginger, lime and chilli and back sweetened with fresh pear juice. Elegant,

delicate and refreshing, this craft cider is full of lovely surprises – exotic ginger, a level of zest and freshness from the lime and a feisty chilli kick on the back palate. A total crowd pleaser, the cheeky ‘Pachinga’ is a batch which keeps popping its head up for replication time and time again in the cidery. The myriad flavours and delicate texture make for a perfect pairing with the contrasting delicacy of prawn, spicy chorizo and plate cohorts.

White Chocolate & Lemon Mousse, Blueberries, Lemon Curd & Meringue Perfect Cider Match: FLYING BRICK PEAR CIDER Champagne-like in formation and texture, this Pear Cider often takes palates by surprise with its restraint and grace. Crafted from 100% Packham Pears, delight in the subtle, succulent pear notes across both nose and palate – unashamedly denoting the cider’s origins.

Tasting Plate – Cured Meats, Charred Vegetables, Aged Cheddar, Dip & Relish, HouseMade Breads Perfect Cider Match: FLYING BRICK DRAUGHT CIDER Big bold red apple flavours abound here. The toasty colour and warm honey components make an alluring combination with the balance of fruit acid and tannins. Rich, moussey and textural. Enjoy!

FLYING BRICK CIDER CO.

1251 Bellarine Highway Wallington VIC 3222 www.flyingbrickciderco.com.au

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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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LAST DRINKS Hot summer days and long balmy nights calls for a Lime & Coconut Butter Daiquiri. With bursts of fresh lime, coconut, rum, and vodka these flavours ooze the aromas of summer.

Lime & Coconut Butter Daiquiri GLASS: Martini glass INGREDIENTS: 40ml 666 Butter Vodka 20ml Havana Club Especial Rum 10ml MONIN Coconut Syrup 30ml Fresh lime juice ½ Tsp Beerenberg Lime Lemon Curd METHOD: Add all ingredients with ice to a cocktail shaker and shake. Strain into a martini glass.

GARNISH: Lime wedge and coconut flakes.

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DRINKS

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TIP #

ARE YOU ON A CRUISE SHIP? NO? THEN NEVER DRINK A COCKTAIL WITH AN UMBRELLA STICKING OUT THE TOP. PERIOD.

The Perfect Coupette Glass

We can all be a little classier. Dress better. Drink better. Raise the bar. So we asked the world’s leading barman to create the perfect cocktail glasses. Ladies and gentlemen, we present the Perfect Serve Collection. You’re welcome. spiegelau.com.au/perfectserve

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