2015 AN
ADELAIDE
~
2016
REVIEW
PUBLICATION
OUR GOAL
is simple to find and
CELEBRATE THE MOST
Hot 100 Wines South Australia is like no other wine show on earth – it panders to no traditional paradigm for the appreciation of wine, eschewing them all for what should rightly be the only indicator of quality in anything comestible: deliciousness. For the 2015/2016 season, the show has adopted a theme of contemporary VS classic to define some of the changes apparent not only in the local wine industry, but in South Australia as a whole.
DRINK ABLE
WINES South Australia
We search for familiar flavours, to make yo
ou feel at home.
Provenance has never tasted so good.
You can have a glass of great South Australian wine almost anywhere, but nothing beats enjoying it in the very place it was created. Accompanied of course, by the very finest local produce.
Each of our wine regions is a food region, so you can indulge in the very best wine and produce grown in the very same soil. To discover the food and wine journey that’s perfect for you, visit southaustralia.com
ADELAIDE
WE ARE BREATHING NEW LIFE INTO SOUTH AUSTRALIA THROUGH URBAN RENEWAL AND PLACE MAKING. BUILDING GREATER CONFIDENCE IN OUR ENTREPRENEURS TO START UP AND CARRY OUT BUSINESS IN OUR ADELAIDE CBD.
RENEWAL SA’S SMALL VENUES CASE MANAGEMENT AND CITY MAKERS GRANT INITIATIVES SUPPORT ENTREPRENEURS AND CREATIVE COMMUNITIES WITHIN ADELAIDE. WE ARE DRIVING CITY GROWTH AND VIBRANCY, CREATING PLACES WHERE PEOPLE AND BUSINESS THRIVE.
51
500+
small venue licenses issued with 31 case managed
operating small venues in the city
jobs created from small venues
$49m+
27
investment from small venues
applicants received City Makers funding
100,000+
10
people attracted to events in the Riverbank Precinct in the last 12 months
new co-working spaces in Adelaide since 2013 hosting 140+ businesses
21,000+
22%
13,000+
people pass through Bank Street on AFL game days
increase in pedestrian visitation to Peel Street in the last 12 months
people pass through Leigh Street daily
MAKE YOUR NEXT MOVE – VISIT
renewalsa.sa.gov.au
DELIVERING AN INSPIRING URBAN FUTURE
58
Majestic Minima Hotel | Room #08 | Lisa King
SA’s family owned and operated accommodation provider in Adelaide, North Adelaide and Port Augusta. Book best available rates at: majestichotels.com.au
The perfect blend. Great product, right advice.
At DW Fox Tucker, we invest time and energy to understand our clients’ commercial, industry and market sector issues.
• employee and contractor agreements
Our wine industry specialists work closely with industry associations, wine labels, vineyards, cellar doors and suppliers to the wine industry, across all areas of business, including:
• business structures
• WET and other taxation
• dispute resolution
• work health and safety
• and more.
• sales and purchases • leasing and acquisition • grape supply agreements
We have the experience and expertise to advise you on any issue of law, to position your business for long term success. So if you’re looking for a trusted advisor, don’t hesitate to call. At DW Fox Tucker, every client matters.
• succession planning • brand labelling and trademarks • liquor licences
L14, 100 King William Street, Adelaide, SA 5000 p: +61 8 8124 1811 e: info@dwfoxtucker.com.au dwfoxtucker.com.au
COMMERCIAL | CORPORATE | DISPUTES | INSOLVENCY | TAX | IP | EMPLOYMENT | WORKERS COMPENSATION | SELF INSURANCE | PROPERTY
HOT 100 WINES 20 15/16 | SECTION
– 12
HOT100WINES.COM.AU
Wine Bar & Restaurant Explore the history, feel the culture, lose yourself in the elegance
contact/
118 Hindley Street, Adelaide 5000 P. (08) 8212 9099 E. drink@theapothecary1878.com.au W. www.theapothecary1878.com.au
open/
7 nights from 5pm
13 –
Champagne Bar & Lounge Enjoy the noble art of sabrage
contact/
Upstairs at 118 Hindley Street, Adelaide 5000 P. (08) 8212 9099 E. drink@theapothecary1878.com.au W. www.theapothecary1878.com.au
open/
Friday & Saturday from 5pm
SECTION | HOT 100 WINES 20 15/16
HOT100WINES.COM.AU
Editor David Knight Brand, Project & Advertising Manager Tamrah Petruzzelli Art Director Sabas Renteria Digital Manager Jess Bayly Advertising Tiffany Venning, Michelle Pavelic Contributors Nathan James Crane, Charles Gent, Valerie Henbest, Duncan Welgemoed, Dasha Romanowski, James McCann, James Blackburn, Camillo Crugnale, Tony Adey, Sarah Walsh Marketing Assistant Lisa Ranson Submissions Maria Underwood Photographer Jonathan VDK Videographer Kane Overall Interns Nicole Chia, Nick Brown, Hillaria Juliana, Tyler Hansen Chief Steward Trevor Maskell Chief Judge Banjo Harris Plane Hot 100 Judges Amanda Yallop, Ashley Huntington, Charlie Seppelt, Daniel Honan, Derek Hooper, Gareth Belton, Jeni Port, Justine Henschke, Kerri Thompson, Koen Janssens, Leanne Altmann, Matthew Wallace, Nick Ryan, Pablo Theodoros, Steph Dutton, Steven ter Horst, Taras Ochota, Tristan Habeck
CON– TEN– TS HOT 10 0 W I N E S S OU T H AUS T R A L I A 2 0 1 5 / 1 6
Hot 100 Wines South Australia 2015/16 Contents
Printing Graphic Print Global Intertrade / Opinion Media Managing Director Manuel Ortigosa Publisher The Adelaide Review. Level 8, 33 Franklin Street. Adelaide, SA, 5000. Ph: 08 7129 1060
Disclaimer: Opinions published in this magazine are not necessarily those of the editor or the publisher. No responsibility is taken for the content, illustration or advertisements. All material subject to copyright.
Hot 10 Wines
This year’s most drinkable wines according to the Hot 100 judges
Recipe
Duncan Welgemoed presents the perfect recipe to match with this year’s winning wine
Back to the future
In wine, what is old is new again, reports Charles Gent
Down at the farm
Recipe
Hentley Farm’s acclaimed chef and winemaker discuss their working relationship
Meracto’s Camillo Crugnale shows you how to make a delicious Cucina Povera dish
Authentic progression
The causal restaurant Kutchi Deli Parwana exemplifies the Hot 100 theme of Classic vs Contemporary
Drink Dine Design
Nathan James Crane profiles this year’s Drink Dine Design winner Liam Mugavin
Fresh 927
This year’s music ambassador Fresh 927 presents Record Roulette
HOT100WINES.COM.AU
A D E L A I D E R E V I E W.C O M . AU
– 16
HOT 100 WINES 20 15/16 | WELCOME
HOT100WINES.COM.AU
Banjo Harris Plane (Chief Judge) led an impressive group of national judges who brought a diverse range of skills and experience to the event. From winemakers to brewers, chocolatiers, restaurateurs and sommeliers, we had them all. Following the success of last year’s event, the Hot 100 continues the Drink Dine Design emerging designer award in collaboration with the JamFactory. TAFE SA again partners with us to present the Dreamers and Believers award. Singapore Airlines proudly sponsors the award that is presented to the winner of the overall Hot 100 competition. This year, we are proud to announce a fourth award in memory of The Adelaide Review’s three-decade long food reviewer Howard Twelftree: The Howard Twelftree Award for Outstanding Contribution to Food in South Australia. An annual award – recipients may include chefs, commentators, designers, photographers, growers, producers, manufacturers or any contributor to the gastronomic
WELCOME –MANUEL ORTIGOSA–
outlook of South Australia. To our sponsors and partners a very big thank you for your support. This year we welcome new sponsors and partners in Renewal SA, in association with Capital City Committee, Bendigo Bank, Brand SA, Adelaide Oval, Uber and Fresh 927. Welcome and thank you for your support and involvement. To our existing sponsors, Singapore Airlines, SA Tourism Commission, TAFE SA, DW Fox Tucker, PWC, Majestic Hotels,
Classic vs Contemporary, welcome to the 2015/16 Hot 100 Wines South Australia publication.
T
JamFactory, Band Studio, Vale Brewing, Novatech, The Apothecary, Cape Grimm and Negociants thank you for your ongoing support. You have become an integral part of this event and publication. We truly value your involvement.
his year’s theme aims to embrace and
varieties dominated over whites, again proving that the love
At Opinion Media, we are very proud of The Adelaide Review
showcase all styles, representing producers
affair with red wines still has South Australia’s attention. Many
in producing such an important event supporting the South
large and small, contemporary and classic.
red wines were made in a young style highlighting that
Australian wine industry with a publication that is truly
South Australia is noticeably moving away from the bold
unique and reflects the diversity of our industry.
The Hot 100 is different from other wine
style of red wine, which we are historically known for. The effort and commitment by the team at The Adelaide
competitions. Our approach is simple: we want to showcase wines that are exciting and drinkable. Regions and price
In regards to the wines, Structural and Savoury (tannin-rich
Review in both producing this event and such a wonderful
points are not the drivers in this competition; it’s all about
wines), Power and Presence (ripe wines) and Forward with
publication is nothing short of extraordinary. Thank you. You
the end user, the consumer, and their experience and
Finesse (fruit-forward wines) represented the biggest
are all true professionals.
enjoyment.
percentage of entries and categories. There were fewer fortified wines entered this year with Riesling dominating
2015 was once again a record breaking season with our
the white varieties.
biggest representation of local winemakers from around the state. Hot 100 tastings were held over four days instead of
In essence, a broad spectrum of classic and contemporary
three to cope with the increased level of entries. Red
styles resulting in a balanced wine show.
Manuel Ortigosa, Managing Director Opinion Media
17 –
As any good judge will attest, an impressive wine stands out from the crowd. At Bendigo & Adelaide Bank, we’ve been standing out from the crowd for over 150 years. But rarely do we sing our own praises. We usually leave that to the expert judges – our customers. And, as Roy Morgan’s 2015 ‘Business Bank of the Year’ for the 4th consecutive time, our customers have made their preferences clear. We deliver award winning business banking and premium customer service. Contact Joe Formichella on 0411 715 066 today and experience the banking your business deserves.
Visit bendigobank.com.au/business
Bendigo and Adelaide Bank Limited ABN 11 068 049 178 AFSL/Australian Credit Licence 237879. (S53617) (10/15)
SECTION | HOT 100 WINES 20 15/16
THANKS TO
OUR SPONSORS
– 18
HOT100WINES.COM.AU
P L AT I N U M–
GOLD–
S I LV E R–
C O R P O R AT E PA RT N E R S –
E V E N T PA RT N E R S –
VA LE
BREWING
ULANGER 113
IE
BO
HOT 100 WINES 20 15/16 | SPONSORS
19 –
The Hill of Grace Restaurant provides stunning views overlooking the hallowed turf of Adelaide Oval. Head Chef Dennis Leslie’s menu delivers a unique dining experience, showcasing South Australia’s truly magnificent produce.
SECTION | HOT 100 WINES 20 15/16
The Restaurant is home to the world’s only complete set of Henschke Hill of Grace wines on display – a priceless collection from 1958 to the current release.
The Hill of Grace Restaurant is open for dinner Tuesday-Saturday and lunch Friday. Reservations: (08) 8205 4777 | adelaideoval.com.au | hillofgracerestaurant@adelaideoval.com.au
@hillofgracerest
/hillofgracerestaurant
@hillofgracerestaurant
HOT 100 WINES 20 15/16 | SECTION
– 20
HOT100WINES.COM.AU
2015 HOT From left to right: Jeni Port, Derek Hooper, Ashley Huntington, Koen Janssens, Charlie Seppelt , Kerri Thompson, Leanne Altmann, Tristan Habeck, Matthew Wallace, Nick Ryan,
21 –
100 JUDGES With this year’s theme for the Hot 100 season being Classic vs Contemporary, it was apt that the shoot for our 2015 judges was held on the Adelaide Oval – South Australia’s most iconic and transformed venue that represents this theme. Old to new, classic to contemporary, Adelaide Oval has not only reinvented itself but pays tribute to the past and its history with a perfect representation of the old and the new.
Taras Ochota, Amanda Yallop, Daniel Honan, Steven ter Horst, Banjo Harris Plane, Justine Henschke, Gareth Belton, Steph Dutton, Pablo Theodoros.
SECTION | HOT 100 WINES 20 15/16
– 22
H OT 1 0 0 W I N ES 20 1 5/16 | J U D G ES
JUDGES
HOT100WINES.COM.AU
Banjo Harris Plane
Steph Dutton
Matthew Wallace
Daniel Honan
MANAGER AND SOMMELIER
WINE DIRECT
(VIC)
SENIOR WINEMAKER, PENFOLDS WINES ( S A )
(SA)
FREELANCE WINE AND FOOD WRITER ( N S W )
Harris Plane has worked at restaurants in
Dutton discovered her passion for fine
Wallace lounged about in various retail
Honan (aka The Wine Idealist) is a Hunter
Adelaide, London, Sydney and Melbourne,
wine while working in some of Melbourne’s
cellars before moving to winemaking,
Valley-based freelance wine and food
having most recently left his five-year
signature restaurants. After completing
doing first vintage at Domaine Chandon
writer, and advocate for natural, organic
tenure as Restaurant Manager at Attica.
a Bachelor of Science degree at the
in the Yarra Valley and Lost Lake in
and biodynamic wine. A former journalist
Last year he won the Sommeliers Australia
University of Melbourne, she relocated
Pemberton, while also producing wine for
at the BBC, Honan swapped the news desk
‘Best Sommelier in Australia’ competition,
to Adelaide to embark on a Masters of
himself and Olde Eastbrook Estate, picking
for a wine bar and ever since returning
which catapulted him into a worldwide
Oenology. While completing her studies,
up a habit of ageing Shiraz on Chardonnay
to Australia has combined his words
competition in November. He is a constant
Dutton joined Penfolds in 2007, working at
lees. He spent four years as assistant
with wine, while championing the new
student of wine, striving to complete his
Magill Estate Restaurant and the Penfolds
winemaker and vineyard serf at Picardy
Australian and New Zealand sustainable
Master Sommelier certification. Recently
cellar door. In 2010, Dutton joined the
Winery in Pemberton working alongside
wine vanguard.
he co-founded an online wine sales
Penfolds red winemaking team, based
Bill and Dan Pannell. Wallace is currently
business The Wine Gallery and a wine
at the Nuriootpa Winery in the Barossa
responsible for purchasing and negotiating
import/distribution business REAL Wines.
Valley, and is now responsible for crafting
all buys for Premium Wine Direct.
Penfolds Koonunga Hill wines.
Tristan Habeck
Gareth Belton
Jeni Port
Justine Henschke
Derek Hooper
GENERAL MANAGER, WHOLE BUNCH WINES ( N S W )
WINEMAKER, GENTLE FOLK WINES ( S A )
FREELANCE WINE WRITER (VIC)
MARKETING MANAGER, HENSCHKE WINES ( S A )
WINEMAKER, CAPE JAFFA ( S A )
Starting as the Assistant Sommelier at Otto
Belton grew up in South Africa but after a
Port is a Melbourne-based freelance wine
A sixth generation Henschke, Justine
It was a free spirited sense of adventure
Ristorante, Habeck went on to work as
series of events involving a short-lived stint
writer and the longest running wine writer
worked with the small winemaking team
that led Hooper to the wild, windswept
the head sommelier at Uccello and then
on the junior tennis circuit, PhD work on
on The Age newspaper (Fairfax Media).
in the red wine cellar through the vintages
shores of Cape Jaffa on the Limestone
progressed to Merivale’s flagship restaurant
plant genetics and a lot of scuba gear and
She regularly contributes to Winestate
of 2007 and ‘08. Having completed an
Coast where he established a vineyard
- est. In 2010, he was awarded Dux of
wine, he found his home in the Adelaide
magazine, Gourmet Traveller WINE, Wine
Advanced Diploma in Arts and a Bachelor
in harmony with the environment... and
the Australian Sommeliers Association
Hills. It did not take long for the loose, but
Selector magazine, James Halliday Wine
of Commerce (Marketing), Henschke
life. A keen surfer and environmental
Scholarship. This led to positions judging
inspirational, winemakers in the region to
Companion and more. She has authored
worked at Chanel in New York and The
philanthropist, Hooper has 21 years
at various wine shows throughout Australia
convince him to make a barrel of wine,
a number of wine books and is a regular
Cru Media + Communications in Sydney.
of experience running a fully certified
as well as a scholarship to the prestigious
then three, then 10… eventually leading to
wine judge on the Australian wine show
She graduated from a number of wine
biodynamic vineyard/winery and sheep
Len Evans Tutorial in 2014. Habeck is now
a small wine label, Gentle Folk. The winery
circuit. In 2014 she was named a Legend
qualifications. She re-joined the family
property.
General Manager of Whole Bunch Wines,
produces wine from grapes grown in the
at the Melbourne Food and Wine Festival
business in mid-2014 and now works as the
a distribution company importing some of
Basket and Forest Ranges.
in addition to also being named 2014 Wine
marketing and public relations manager
Communicator of the Year by the Wine
and a brand ambassador.
New Zealand’s most sought after wines.
Communicators of Australia.
23 –
J U D G ES | H OT 1 0 0 W I N ES 20 1 5/16
Leanne Altmann
Charlie Seppelt
Nick Ryan
Ashley Huntington
Taras Ochota
HEAD SOMMELIER, SUPERNORMAL ( V I C )
WINEMAKER, HICKINBOTHAM CLARENDON VINEYARD ( S A )
COLUMNIST, GOURMET TRAVELLER WINE ( S A )
OWNER, FARMER & BREWER; THE TWO METRE TALL COMPANY ( T A S )
WINEMAKER, OCHOTA BARRELS ( S A )
Altmann is wine buyer at Andrew
Wine was all around Seppelt growing up.
Thrown out of a university in Adelaide
With an organic chemistry degree, a
A misspent youth surfing and playing in
McConnell’s Melbourne restaurant
As a school student, he was shipped off to
and moving to Sydney, Ryan used the
diploma in winemaking and a decade
punk bands eventually, somehow, led to
Supernormal, where she manages a wine
his Uncle Karl’s vineyard where he learnt
knowledge he’d gained raiding his old
working in the wine industry (much of it as
becoming an Oenology Graduate from
list focusing on fine regional producers
the cold love of a crowbar and shovel.
man’s cellar to land a job with one of
director and senior winemaker of the BRL
Adelaide University. With the Rickenbacker
from Australia and overseas. A Len
d’Arenberg was his first vintage and the
Sydney’s leading wine merchants. Realising
Hardy owned Domaine de la Baume in the
bass and Fender amp now collecting dust,
Evans scholar and perpetual student of
hands-on experience meant he was
that writing about it was easier than lifting
Languedoc region of France), Huntington
Ochota set off to travel the world making
wine, Altmann holds the Wine and Spirit
hooked. Seppelt is now the Winemaker
it has led him to where he is now. He’s a
has spent the last decade managing his
wine. After years in California and Australia,
Education Trust Diploma. Her extensive
for Hickinbotham Clarendon Vineyard in
columnist for Gourmet Traveller WINE, a
own farm in Tasmania’s Derwent Valley and
Sweden’s Nordic Sea Winery called
experience working in restaurants has
McLaren Vale, where he has just completed
widely experienced wine show judge and
brewing his farmhouse ales and ciders for
requiring a Flying Winemaker for Europe.
gifted Altmann an approachable and
his 23rd vintage.
in-demand commentator and presenter.
The Two Metre Tall Company.
The family up and left for a few years only
considered service philosophy, and a
He is adamant that wines should be just
to return with a dream of hand crafting
passion for wine education.
as interesting by the fourth glass as they
beautiful wines back on their property in
are at the first.
Basket Range in the gorgeous Adelaide Hills. Enter: Ochota Barrels.
Koen Janssens
Kerri Thompson
Steven ter Horst
Amanda Yallop
Pablo Theodoros
VITICULTURAL ASSISTANT
CHOCOLATIER, STEVEN TER HORST ( S A )
HEAD SOMMELIER, QUAY
(SA)
WINEMAKER & VITICULTURAL CONSULTANT, WINES BY KT ( S A )
(NSW)
MANAGER, EAST END CELLARS ( S A )
Born and raised in Belgium, Janssens’
Thompson has been living and making
Steven ter Horst runs his eponymously
Yallop is a budding wine judge and a proud
Theodoros has been working in the wine
family taught him the joy of good food
wine in the Clare Valley since 1998 and
named Chocolatier studio in the heart
Len Evans Scholar, having completed
and hospitality industry for more than 10
and wine. He graduated from hospitality
after eight years of managing Leasingham
of Adelaide’s East End. Taking cues
the 2013 Len Evans Tutorial. In an effort
years, starting out as a short order cook
school in Belgium and has more than a
Wines decided to establish her own wine
from the surrounding abundance of
to constantly work on and improve her
before becoming a waiter and sommelier.
decade’s experience working in various
business in 2006, Wines by KT. The focus of
the Adelaide Hills, and his own farming
palate earlier this year Yallop attended the
For the past six years Theodoros has been
Michelin restaurants and hotels. Moving to
Wines by KT is to create individual vineyard
background – has allowed Steven to
Advanced Wine Assessment Course at the
employed by East End Cellars, where he
Australia in 2013, he first lived in Sydney,
wines from the sustainable Peglidis and
embrace a rich palate of flavours and
Australian Wine Research Institute. Yallop
is currently the manager. A state finalist in
working as a bartender at Bloodwood bar
Churinga vineyards in Watervale, South
textures in his products. Never one to
has undertaken extensive travel to improve
the 2012 Negociants Working with Wine
and restaurant. Janssens was introduced
Australia. Thompson is a winemaking
assume perfection, he is always striving
her knowledge of both Old and New World
fellowship, Theodoros also dabbles in
to a group of young and passionate
and viticultural consultant and has been
and learning new techniques and tastes.
wines. In her role as Head Sommelier Yallop
winemaking.
winemakers whom he followed to SA
a regular judge at the AWEC panel for the
Recently named in Gourmet Traveller
manages the wine programme at Quay as
to do a harvest with. Never losing his
AWRI, the International Riesling Challenge,
as one of Australia’s leading chocolate
well as one of the largest and most talented
passion for hospitality, Janssens worked
The Adelaide Hills Wine Show, and The
retailers and craftspeople.
wine teams in Australia.
as a sommelier at Bistro Dom and Africola.
Alternative Varieties Wine Show.
HOT 100 WINES 20 15/16 | SECTION
– 24
HOT 100 WINES SOUTH AUSTRALIA
CLASSIC CON TEM PORA RY Versus
Welcome to the 2015/2016 issue of the Hot 100 Wines South Australia, our biggest issue in the magazine’s nine-year history that is punctuated by the theme of Classic vs Contemporary.
HOT100WINES.COM.AU
L
ast year, our first themed Hot 100 celebrated the Design of Wine, now we want to acknowledge the new stars, as well as honour the trailblazers of the past.
Adelaide is undergoing a seismic change and the Classic vs Contemporary theme isn’t limited to wine, as this state’s most famous export goes hand-in-hand with food, restaurants and bars. Adelaide is home to a plethora of new establishments that serve elusive and intriguing local and international booze. A range of exciting eateries that push the boundaries and utilise the best of South Australia’s produce joins these places. It is an exciting time to live in Adelaide for food and wine lovers. With this year’s theme, we want to illustrate the shift but respect the past, as you can’t move forward without understanding and celebrating what has come before. And what a history it is, as South Australia has long been this country’s leader in terms of quality wine and we have an amazing history of game-changing restaurants and chefs. Some of these chefs have contributed to this magazine, as Mercato’s Camillo Crugnale (formerly of Assaggio) provides a recipe celebrating cucina povera (which means ‘poor kitchen’ in Italian) while Africola’s Duncan Welgemoed matches the winning Hot 100 wine with a delicious recipe for salt bush lamb. We interview Hentley Farm’s Lachlan Colwill (chef) and Andrew Quin (winemaker) about their working relationship and the pairing of food and wine in the state’s most exciting regional restaurant. Charles Gent’s article ‘Making wine with one eye on a clever past’ encompasses the Hot 100 theme as he interviews winemakers such as d’Arenberg’s Chester Osborn, Annie’s Lane’s Alex MacKenzie and Gentle Folk’s Gareth Belton on the topic of old vs new in the world of wine. Enjoy the new and the old, the classic and the progressive. There is much to taste and discover.
David Knight, Editor
READY TO RULE NEW JAGUAR XE THE SPORTS SALOON REDEFINED
New Jaguar XE is here. Our most advanced, efficient and refined sports saloon ever. Born from the DNA of the F-TYPE, its sporting intent is clear. Beneath the taut, aerodynamic design XE has Aluminium Intensive Architecture and cutting-edge technologies at its heart. With breathtaking performance and efficiency, the new XE is ready to rule the roads. JAGUAR.COM.AU
THE ART OF PERFORMANCE
SOLITAIRE JAGUAR DL65541 32 Belair Road, Hawthorn 1300 439 524 www.jaguaradelaide.com.au
HOT 100 WINES SA
HOT 10 WINES We present South Australia’s 10 most drinkable wines, as chosen by our Hot 100 judging panel.
One.
THE OTHER WINE CO. Grenache 2015 McLaren Vale This pretty wine is a gracious tumble
Has a great sense of style and grace, as well as a purity that is rare to see for a wine of this intensity. Walks a line between delicacy an power, and holds it well. A complete package.
of fine red fruits backed up by some serious oomph that doesn’t dominate. Has a great sense of style and grace, as well as a purity that is rare to see for a wine of this intensity. Walks a line between delicacy and power, and holds it well. A complete package.
– 28
Three.
Four.
HOT100WINES.COM.AU
Two.
HOT 100 WINES 20 15/16 | HOT 10 WINES
MURDOCH HILL
MCGUIGAN
EDEN HALL
The Shortlist Riesling 2007 Eden Valley
Riesling 2015 Eden Valley
A fresh stately wine. Think a multitude of flavours
This deliciously floral drop is complemented by intense
including honey on toast and nougat. Rich, layered
bursts of lime and grapefruit. Has a lovely plush mouth-
and complex.
feel, with plenty of cut and zip, with an apple skin-like
Pinot Noir 2014 Adelaide Hills A heavenly wine. Filled with rhubarb, sage and wild red
pithy finish. Has great drive, mostly due to fine, crunchy
florals, the nose is incredibly refined. The palate has
acidity. Cries out for seafood.
an ethereal yet creamy texture. Utterly drinkable and completely harmonious. Exceptional stuff.
GOLDING WINES
HOT 10 WINES | HOT 100 WINES 20 15/16
Seven.
Six.
Five.
29 –
TSCHARKE WINES
PAUL MORRIS WINES
Estate Grenache Mataro 2014 Barossa Valley
Bush Vine Grenache 2014 Clare Valley
brightness. A slinky, supple palate completes the
A strong medicinal nose is balanced on the palate
A delicious juxtaposition between perfumed red jube-
picture.
with fruit concentration and freshness to bring it home.
like characters and strong dried spice. An expansive
Bright, juicy and excellent.
palate aided by some dried herbs and excellent weight.
The Handcart Shiraz 2013 Adelaide Hills A strong and powerful wine that is full of cherry flesh and plum skin. Weighty and finely detailed it has loads of appeal and is solid yet still manages to find
Comfortable in its skin.
Düfte Punkt 2015 Eden Valley
HOT100WINES.COM.AU
Ten.
CHAFFEY BROS WINE CO.
– 30
Nine.
Eight.
HOT 100 WINES 20 15/16 | HOT 10 WINES
BK WINES
MURDOCH HILL
Rosé 2015 Adelaide Hills Bring on summer with some fresh, crunchy fruit and excellent density. Raspberry and white peach are complemented by a light salinity. Clever lees work in the
Sulky Rouge 2015 Adelaide Hills
A wonderful curiosity, as delicate white florals – think
winery makes this mouth-filling while a restrained finish
Intense and lively herbs and spicy dark fruit leap from
jasmine and Lily of the Valley – complement a round
is driven by freshness.
the glass. Lovely natural fruit sweetness is kept in check
yet classy palate with a gentle honey-like sweetness. Gorgeous.
by a stylish and lithe tannin line. Very good.
HOT 100 WINES SA
WHITE WINES THAT ARE ALL ABOUT TEXTURE
A riot of flavours: apricot kernel, lime sherbet, ginger and salt. Lots of fresh natural acidity to round things out.
Textured wine provokes unexpected marriages of food and wine. Texture is usually derived from grape tannins and these are called phenolics in white wine.
33 –
MCGUIGAN
WINES BY KT
2013 The Shortlist Chardonnay Adelaide Hills
2015 Melva by KT Watervale Riesling Clare Valley
SECTION | HOT 100 WINES 20 15/16
Peach and apple aromas collide in this rich and dense
A riot of flavours: apricot kernel,
wine. Notes of toast and lemon
lime sherbet, ginger and salt.
skin, but held in check by
Lots of fresh natural acidity to
seamless acid.
round things out.
Andre’s Cucina and Polenta Bar YOU CAN’T HELP BUT SOAK IN THE CONVIVIAL ATMOSPHERE OF AWARD-WINNING ANDRE’S CUCINA, WHERE GOOD FOOD AND GOOD TIMES ARE DESIGNED TO BE SHARED.
LANGMEIL WINERY
WIRRA WIRRA
2014 High Road Chardonnay Eden Valley
2014 The 12th Man Chardonnay Adelaide Hills
Rich and round
Deeply complex with lovely
with nutty nougat
sulfide and primary fruit line.
aromatics.
Citrus acid drives the palate.
Focusing on seasonal dishes with a regional Italian influence, chefs whip up fresh pasta every day and dishes are never short of show-stopping. Carne, pesce, polenta and contorni abound, with a revolving ‘consigli’ board playing host to big flavours and inimitable quality.
Great flesh and weight. Impeccable architecture.
94 Frome St, Adelaide. PH 8224 0004 Mon 5.30pm – 11pm, Tues – Sat 11.30am – 3pm; 5.30pm – late
andrescucina.com.au
HOT 100 WINES 20 15/16 | WHITES
PENFOLDS
– 34
HOT100WINES.COM.AU
ANVERS WINES
MOSQUITO HILL
2015 Razorback Road Sauvignon Blanc Adelaide Hills
2012 Les Blancs Southern Fleurieu
lemon and white peach –
Lots of tangy citrus fruits
pistachio are some of the
are all in check. Taut structure,
backed up by a swathe of fresh
flavours that accompany this
zingy acidity and, importantly,
herbs. Exuberant and lifted, the
wine’s great line, length and
a savoury finish.
palate gains velocity via bright,
drive.
2014 Bin A Chardonnay Adelaide Hills Lots of fruit – melons, sour
shining acidity.
Project: Fino Seppeltsfield Chairs – Thonet no.18 1000chairs.com.au
Struck match, flint and
ME
A DEL A IDE CON VE N T ION CE N T R E
ET
TA
E T S
& DI SC
18O Producers
OV
ER
3 Days
1 Roof
Meet, taste and discover more than 180 wine, beer and food producers from South Australia under one roof in the heart of the city. Explore the regions, enjoy free tastings, chat to the winemakers, and immerse yourself in an intimate behind-the-scenes culinary experience.
26-28 FEB S O U T H A U S T R A L I A’S BEST IN T HE HE A RT OF T HE CI T Y
tickets available online For ticket & event information visit cell ard o or festival.c o m
@ C E L L A R D O O R F ES T
HOT 100 WINES SA
An intriguing conundrum: steely and clean with notes of bay leaves. Dry, grippy and spicy, with honey and toast dominating the finish.
AROMATIC LIGHT TO MEDIUM BODIED These wines are clean, crisp and are free from obvious signs of artifact from winemaking techniques such as lees stirring, oak and controlled oxidation.
37 –
DANDELION VINEYARDS
REILLYS WINES
2015 Wishing Clock of the Adelaide Hills Sauvignon Blanc Adelaide Hills
2012 Barking Mad Riesling Clare Valley
A neat wine that is complete
by nice use of residual sugar.
and comfortable; a classic
Has a long lingering finish,
example of the style.
driven by clean acidity.
SHUT THE GATE WINES
PAUL MORRIS WINES
2014 Polish Hill River Riesling Clare Valley
2014 Riesling Clare Valley
Classic floral nose with
white flowers, lime, mint and
lime and grapefruit that is
stones. Succulent, long and
complemented by a mineral
pure.
edge and capped off with a vibrant, bone-dry finish.
Lime cordial character is offset
Pretty, delicate aromatics of
SECTION | HOT 100 WINES 20 15/16
HOT 100 WINES 20 15/16 | WHITES
MCGUIGAN 2010 The Shortlist Riesling Eden Valle y An intriguing conundrum:
– 38
HOT100WINES.COM.AU
WOLF BLASS 2015 White Label Riesling Clare Valley
PENFOLDS 2015 Bin 51 Eden Valley Riesling Eden Valley Great pedigree with plenty
steely and clean with notes
A really solid wine – good
of complex notes. Oyster shell,
of bay leaves. Dry, grippy and
presence and concentration,
citrus zest and white peach.
spicy, with honey and toast
while retaining tension and life
Insanely fresh.
dominating the finish.
and strong citrus characters
VIKING WINES
HEIRLOOM VINEYARDS
HAHNDORF HILL WINERY
2014 Viking Grand Chardonnay Eden Valley
2015 Pinot Grigio Adelaide Hills
2015 Pinot Grigio Adelaide Hills
Glossy and polished. Good
Subtle and lightly herbal –
A succulent, textural
tension and detail. Admirable
sour sobs and snapped twigs.
and slippery wine that shows
restraint shown here - not
A bite of fresh green apple.
notes of bee’s wax, oats and
overblown in any way, just
Terrific tension and drive
lemon rind.
honest fruit held in harmony.
through the palate.
39 –
RUBAIYAT WINES 2015 Gewurztraminer Adelaide Hills
WHITES | HOT 100 WINES 20 15/16
MR MICK 2015 Pinot Grigio Limestone Coast Youthful, pretty and delicate
Glorious aromatics are
with great line and balance.
seductive and hedonistic.
Harmonious and true to style –
Nicely balanced and fresh
nothing out of place. Bravo.
palate, with none of the clumsy phenolics and alcohol that often accompanies the quest for such perfume.
These wines are clean and crisp
Buy 12 bottles online & enjoy free shipping within Australia Trade enquiries contact Mezzanine (in SA) theotherwineco.com
HOT 100 WINES 20 15/16 | FOOD
– 40
HOT100WINES.COM.AU
FOOD
THE PERFECT MATCH – D U N CA N W E LG E M O E D, A F R I C O L A–
Africola Head Chef Duncan Welgemoed’s recipe for salt bush lamb is the ideal meal to match this year’s winning wine, The Other Wine Co’s 2015 Grenache.
SHOULDER OF SALT BUSH LAMB WITH SUMMER VEGETABLES AND ROASTING JUICES – INGREDIENTS –
˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜
˜˜ ˜˜ ˜˜ ˜˜
2.5kg salt bush lamb shoulder (bone in) 1 tsp sea salt ½ tsp freshly ground black pepper 2 sprigs rosemary (leaves only, finely chopped) 3 sage leaves, finely chopped 2 tbsp olive oil 2 tbsp vegetable oil 700g lamb bones and trimmings, cut into 2cm pieces – Feast! Fine foods will be able to sort this out for you 1 bulb garlic (cut in half horizontally) 100mL Chardonnay, or another dry white wine 1 bay leaf 3 sprigs thyme
41 –
FOOD | HOT 100 WINES 20 15/16
10.
loosely with a piece of foil and return to the
FOR THE SUMMER VEGETABLES ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜
Turn the oven down to 150ºC, cover the meat oven for four hours, basting with the juices every 30 minutes.
11.
2 tbsp butter 1 tbsp olive oil 2 medium onions (root intact, cut into 6 wedges) 250g carrots (washed, halved lengthways and cut into 3cm pieces) 3 leaves Swiss chard (stalks and leaves chopped) 2 cos lettuce (stalk intact, cut lengthways into six pieces) 250g yellow beetroot (washed and cut into even-sized pieces) Sea salt and freshly ground black pepper 4 sprigs flat-leaf parsley (leaves only, roughly chopped)
For the braised vegetables, heat the butter and oil in a large pan over medium heat. Add the onions, carrots, Swiss chard stalks, lettuce and beetroot and a little salt and freshly ground black pepper. Cook for about five minutes, stirring gently from time to time, then add 50mL water.
12.
Put the lid on the pan and cook the vegetables on the lowest heat for 35 minutes.
13.
Add the Swiss chard leaves, replace the lid and cook on a high heat for a further three minutes, or until the chard has wilted. Stir gently, check the seasoning and keep warm until you are ready to serve.
– METHOD – 1.
For the lamb, score the skin lightly with
14.
a very sharp knife.
When the meat is cooked, transfer to a serving plate and rest in a warm place for at least 20 minutes before serving.
2.
Mix together the salt, pepper, rosemary, sage and olive oil and rub the mixture into
15.
While the meat is resting, strain the juices from
the lamb. Leave at room temperature to
the roasting pan through a fine sieve into a
marinate for an hour.
small saucepan and pour off the excess fat that rises to the surface. I don’t fully skim the fat as
3.
Heat the oven to 230ºC
4.
Heat the vegetable oil in a large, heavy duty
it tastes delicious and gives the sauce a velvety texture. Season the sauce to taste with salt and freshly ground black pepper, reheat gently and pour into a warmed sauce boat.
roasting tin over a medium heat on the hob. Add the lamb bones and meat trimmings and
7.
Meanwhile, boil the wine in a small saucepan
cook for seven to 10 minutes, or until they
for 30 seconds – this will remove the bitter
are lightly browned all over. Do not colour the
alcohol content, soften any tannins in an oaked
table for your guests to help themselves. The
bones too much or the resulting jus will taste
wine and bring out the depth and fruitiness of
meat will be super tender and moist.
bitter and astringent. Don’t burn it.
its flavour. Be careful not to over-boil or it will
16.
Place the lamb, vegetables and sauce on the
become flat and lifeless, like you’re suffering 5.
from a hangover.
Add the garlic to the pan, cook for about three minutes, and then remove the pan from the heat.
6.
replacing the herbs in the marinade with whole 8.
Remove the pan from the oven, baste the meat
coriander, smoked paprika, cumin seeds and a touch
with the pan juices and strain off the excess fat.
of chilli. If you wish to use a larger shoulder of lamb
Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the
You can give an African flavour to the dish by
to feed more people, adjust the cooking times: a 2kg 9.
Add the wine, 400mL water, bay leaves, thyme
joint will take four-and-a-half hours, a 3kg joint
meat on the bones allows the air to circulate
and stir to lift the caramelised juices from the
five-and-a-half hours.
so the meat cooks evenly. The bones will also
bottom of the pan. This will create the sauce
provide extra flavour for the sauce.
and keep the meat moist as it cooks.
AFRICOLA.COM.AU
HOT 100 WINES SA
A wild one! Intriguing, almost coarse texture that is dry and super savoury. Lots of nectarine and honeycomb. A delicious challenge.
DREAMERS AND BELIEVERS These are the wines that push the boundaries; that challenge trends
and traditions. These are the wines that might change you.
43 –
LOFTY VALLEY
PATRITTI WINES
2014 Ascent Adelaide Hills
Patritti S.O.S 2014 McLaren Vale
A really lovely glass of wine.
A wild one! Intriguing, almost
Slippery texture and excellent
coarse texture that is dry and
fruit intensity with a wisp of
super savoury. Lots of nectarine
blue gum honey. All finished
and honeycomb. A delicious
off with a dry and lip-smacking
challenge.
chalky finish.
Wines that push the boundaries
The soul of a single site.
– 44
H OT 1 0 0 W I N E S 2 0 1 5 / 1 6 | F E AT U R E
HOT100WINES.COM.AU
MAKING WINE WITH ONE EYE ON A CLEVER PAST – C H A R L E S G E N T–
More than 60 years ago, with a gratifying sense of progress, d’Arry Osborn replaced the horses that worked the d’Arenberg home vineyards with a diesel tractor. A couple of years ago, son and heir Chester Osborn informed his dad that he’d brought the horses back. d’Arry, now nearly 90, was a little nonplussed.
T
he modern wine scene is a little like that
The concept of terroir has never before been so bandied
too: many of Australian winemaking’s
about, although the idea of wines of place, the central
latest preoccupations and changes are not
tenet of fine winemaking in the Old World, is not new in
innovations, but rather ideas that are taking
Australia. With the notable exception of Grange, a multi-
us back to the future or, if you like, forward to the past. At
region mongrel, many of Australia’s ‘classic’ wines draw
the same time, other practices, formerly seen as articles
their fruit from a single subregion, and often from a single
of faith, are either under scrutiny or, in some quarters, are
estate or vineyard. Think of Henschke’s Hill of Grace, of
being summarily jettisoned.
Wynn’s Michael Shiraz, or Seppelt’s St Peters. In the 1970s, Brian Croser’s Petaluma hung its hat on the idea of sites of
“No wood, no good” said John Glaetzer, who as senior
distinction – Watervale for Riesling, Coonawarra for
blender to Wolf Blass was for decades one of the most
Cabernet, Adelaide Hills for Chardonnay.
bemedalled winemakers in Australia. Contemporary winemakers, however, are tending to view both new
Multi-regional blends can, and do, make great wines, but
American oak and cross-regional blending with less affection.
more often, as 1950s wine writer Walter James tetchily produce “profitable mediocrity”.
recently put it: “I think... we’ll head back to the European style of making wines in our back yard; otherwise we’ll just get laughed at on the world stage.”
Photo: Phil Handforth
observed, the motivation – and often the result – is to Or as Gareth Belton, the winner of last year’s Hot 100,
Unwine at Oxenberry Farm! Kids & Bike Friendly Cellar Door & Cafe. We’ll see you soon! MONDAY–THURSDAY 10AM-4PM FRIDAY 9AM–4PM
SATURDAY 10AM-4:30PM SUNDAY 11AM-4:30PM
26 KANGARILLA ROAD MCLAREN VALE SA 5171
PHONE:08 8323 0188 FAX: 08 8323 9642
EMAIL: INFO@OXENBERRY.COM WEB: WWW.OXENBERRY.COM
45 –
F E AT U R E | H OT 1 0 0 W I N E S 2 0 1 5 / 1 6
Annie’s Lane winemaker Alex MacKenzie, while a maker of
collection in order to give up-and-comers a fuller sense of
Jacobs, is spreading throughout the Adelaide Hills, and if
large volume Clare Valley wines, is also an enthusiastic
the past. And it can be highly instructive: Shobbrook says
Chester Osborn is right, the tannic Umbrian red grape
member of Club Terroir: he has started making a series of
that many of his own attitudes turn out to be throw-backs
Sagrantino looks set to be the next big thing in McLaren
sub-regional reds, including a Watervale Shiraz, a Shiraz-
to an earlier generation of Barossa winemakers, men whose
Vale. Lots of winemakers are doing lots of homework.
Grenache from Sevenhill and a Polish Hill River Cabernet-
wines were ‘12 percenters’ in terms of alcohol, made without
Sauvignon, which just picked up a gold at the Clare wine show.
additions of acid and tannin or filtration.
MacKenzie says a big part of the shift in wine is better
In some places, those practices never went away. The Bradys
campaigners who have exited big wine companies to paddle
information about, and access to, the European homes of
of Wendouree at Clare, despite replacing their open slate
their own canoes. Refugees include Hylton McLean of Honey
locally grown grape varieties, both old and new. He says
fermenters with stainless steel and moving to screwcaps,
Moon Vineyard – once the steward of Jacobs Creek Reserve
Shiraz makers, particularly in the face of warming climate,
have made their wines in the same way for 43 years,
Chardonnay, he and partner Jane Bromley preside over not-
are picking their grapes earlier to make fresher styles, and
consciously extending a tradition of simplicity that reaches
quite-two hectares of trophy-winning Shiraz and Pinot Noir
looking for paths to complexity that don’t involve heavy
back to the 19th century. This almost devotional integrity has
at Echunga; Neil Jericho, former vineyard manager of the
oak or maturation.
earned their phenomenally long-lived reds legendary status.
rolling expanse of Taylors, can now be found among plantings
“We’re at a distance from European culture here, but I think
“They got the recipe right,” says Alex MacKenzie.
Not all the excitement is being generated by young, bearded blokes: one can also point to a catalogue of seasoned
of Shiraz, Tempranillo and Fiano in Kuitpo; and Steve Pannell,
trying to achieve. With that sort of knowledge and that sort of excitement around different varieties and different ways of doing things, of processing and picking, it just means
after decades at Hardys, is driving the inexorable rise of Nebbiolo, Tempranillo and Touriga in McLaren Vale, with a
it’s become a greater part of what we’re trying to make and
C H E S T E R O S B O R N S AY S T H A T D’ ARENBERG HAS BEEN FOLLOWI NG
Jimmy Watson tucked in his back pocket. It is mildly comforting to know that the French don’t always
that there are a lot more options and opportunities to a
L A R G E LY O R G A N I C P R I N C I P L E S I N
make those different styles of wines.”
T H E V I N E YA R D A N D M I N I M A L I S T
currently opting to make ‘Parkerised’ wines – turning the
PRACTICE IN WINEMAKING FOR
levels of ripeness, alcohol and new wood up to 11 – just at
Some go straight to the source: during the off-season, numerous South Australia makers shuttle to various parts of Europe. Peter Schell of Spinifex, for example, works a
D E C A D E S . T H E V I N E S A R E D R YG ROW N A N D U N F E RT I L I S E D A N D
get it right. Osborn says that some Rhone winemakers are
a time when Australia has moved away from them. Osborn remains slightly wary of the local fad for instantly drinkable red wines, a style he calls “big Beaujolais”, and says
sabbatical second vintage in France virtually every year, while
I N 20 0 0 H E BROUGHT I N FO OT
d’Arenberg will continue to aim at marrying elegance with
many of the enfants terrible of Basket Range head off to meet
TREADING. AND HE HAS NEVER,
a long tannic structure to ensure a capacity for longevity
their biodynamic mentors in central and southern France.
E V E R F I LT E R E D H I S W I N E S.
in the bottle. For those who can’t get the recipe right to hatch a classic,
Although his own inspirations lie mainly in Italy where he was apprenticed, Tom Shobbrook, a leading light of ‘natural’
One of the few genuine novelties in Australian winemaking
Alex MacKenzie believes the one invaluable attribute in
winemaking in the Barossa, is keen to credit older Australian
is the influx of ‘new’ varieties, although they are, of course,
contemporary winemaking is the ability to observe and adapt.
winemakers who play an educational role. He cites the
new only in the sense of being locally unknown. The
generosity of Ian Riggs, chief winemaker at Brokenwood, in
Austrian grape Gruner Veltliner, dispensed to fellow
“The climate’s changing on us, the styles are changing on
opening old, rare and expensive bottles from his own
vignerons with great enthusiasm by Hahndorf Hill’s Larry
us, and we’re still learning what our back yard is suited to.”
Kalleske is a producer of handcrafted certified organic and biodynamic wines from their estate at Greenock. The combination of old vines, traditional winemaking and seven generations of experience has earned Kalleske a reputation of the highest calibre. Established 1853. Cellar Door Open Daily, 10am to 5pm | 6 Murray Street, Greenock • Platters and wine by the glass available all day • Large lawn area for picnics P: 08 8563 4000 | E: wine@kalleske.com | W: www.kalleske.com
“Handcrafted, organic wines... the way nature intended”
HOT 100 WINES SA
WHITE WINES WITH OPULENCE
Floral and alluring, plenty of white pepper and ginger spice. Has a tight acid line and graceful flow.
Rich white wines with depth, flavour and body.
47 –
WHITES | HOT 100 WINES 20 15/16
ANNIE’S LANE
DANDELION VINEYARDS
FOX GORDON
2015 Riesling Clare Valley
2014 Twilight of the Adelaide Hills Chardonnay Adelaide Hills
2015 Princess Fiano Adelaide Hills
and bath salts. Very refreshing,
Taut, crunchy and linear.
spice. Has a tight acid line and
screams for summer! Driven by
Beautiful crystalline, quartz-
graceful flow.
acidity. Delicious.
inflected acidity. Sparkles in the
Super floral! Fresh Tahitian lime
Floral and alluring, plenty of white pepper and ginger
mouth and lasts impressively.
TIM ADAMS WINES
LANDAIRE WINES
2015 Pinot Gris Clare Valley
2014 Chardonnay Padthaway
Possesses lovely fragrance –
Has impeccable balance with a
orange blossom and lilac. This
precise fruit line, almond meal
is complemented with delicate
and a lovely sulfide edge.
texture and precise pink lady apple acidity.
Rich white wines with depth.
HOT 100 WINES SA
BALANCED WHITE WINES WITH INTENTIONAL RESIDUAL SUGAR
Pure, intense and focused with lovely bright acidity, balanced fruit and, more importantly, balanced sugar. Super refreshing – a great drink.
These wines are where producers have intentionally worked with unfermented grape juice sugars for a full sweet wine or to leave a hint of sweetness.
49 –
RIESLINGFREAK 2014 No.8 Polish Hill Schatzkammer Riesling Clare Valley Pure, intense and focused with lovely bright acidity, balanced fruit and, more importantly, balanced sugar. Super refreshing – a great drink.
Unfermented grape juice sugars for a full sweet wine
WHITES | HOT 100 WINES 20 15/16
HOT 100 WINES 20 15/16 | SECTION
– 50
HOT100WINES.COM.AU
THE PENFOLDS COLLECTION. A FAMILY OF FINE WINES, EACH WITH A DISTINCT CHARACTER OF PROVENANCE. THIS TESTAMENT TO THE ENDURING HOUSE STYLE HAS BEEN UPHELD BY PENFOLDS SINCE 1844.
NUMBERS CAN BE EXTRAORDINARY AVAILABLE TODAY FROM LEADING FINE WINE RETAILERS PENFOLDS.COM
HOT 100 WINES 20 15/16 | FOOD
– 52
HOT100WINES.COM.AU
FOOD
SEAFOOD FRONTIER TOURING ROUTE –PRESENTED BY SA TOURISM–
Famous for its seafood and ocean adventures, there is plenty to see, eat and do when it comes to making the most of South Australia’s coastlines, as this five-day itinerary proves.
From their historic Avon Brae property set in the rugged beauty of the Eden Valley, David and Mardi Hall select only the best parcels of fruit to be made into wine under the Eden Hall label. The cool climate, ancient soils and the long ripening period provide ideal conditions for the production of exceptional wines of elegance and finesse.
www.edenhall.com.au
53 –
DAY 1–
DAYS 4 AND 5–
ADELAIDE TO MARION
P O R T L I N C O L N A N D C O F F I N B AY
B AY / I N N E S N AT I O N A L PA R K Port Lincoln offers many opportunities to get into the water and It’s about two hours to Ardrossan from Adelaide, and if you love blue
interact with wildlife. Dive into the clear waters off Seal Cove and
swimmer crabs, you’re in luck. Drop a net from the jetty or rake the
spend some time playing with Australian sea lions – the puppy dogs
shallows to the north or south of the town and you should be in
of the sea. These inquisitive sea mammals love to show off for humans
business. But if you don’t have any luck, the pies at Ardrossan Bakery
with somersaults, back flips, and graceful swirls.
are a good backup plan. Head south to Stansbury, a good place to find
For something slightly scarier, take a day tour to Neptune Islands.
local oysters straight from the sea – keep your eye out for signs for
Here you can go cage diving and get up close to the legendary great
fresh oysters. Stansbury was originally known as Oyster Bay. Continue
white shark. No diving experience necessary. A little less fearsome,
south to Edithburgh where the beaches are great for swimming and
Lincoln National Park and Coffin Bay National Park feature cliffs, sand
the foreshore is the perfect spot for a barbecue or picnic.
dunes, sheltered bays and sandy beaches, both a short drive from Port
Your final stop for the day is Innes National Park, on the southern tip
Lincoln. Much of these parks can be accessed in a standard vehicle,
of the Yorke Peninsula. Allow plenty of time to admire the spectacular
but if you have a four-wheel drive, even better. Or tour the waterways
coastal landscapes, diverse wildlife and enjoy some time outdoors.
of the Lincoln Cove Marina on board an electric canal cruiser with
Innes is great for camping, bushwalking, fishing and surfing. And
Fred’s Marina Cruises. Soak up the surroundings of this millionaire’s
there’s lots of accommodation at nearby Marion Bay.
paradise. Pick up some factory direct seafood at The Fresh Fish Place. Fresh fillets and oysters are available every day, guaranteeing the best local seafood. Feast your eyes on the range – King George whiting,
DAY 2–
snapper, crayfish, prawns, succulent Coffin Bay oysters, Boston Bay
M A R I O N B AY / I N N E S N AT I O N A L PA R K
mussels and much more.
T O WA L L A R O O
If you love oysters you can’t leave Port Lincoln without taking on the
Proudly Barossa Proudly Drinkable
one kilogram King Oyster challenge at the Port Lincoln Hotel (make Marion Bay is popular for deep-sea fishing, and during winter you can
sure you pre-book). It’s also worth getting to Coffin Bay for a tour and
catch King George whiting, snapper, swallow tail, trevally and blue
tasting at Pure Coffin Bay Oysters. If you have some more time extend
morwong. Contact one of the fishing charter operators in the region to
your trip up the stunning West Coast of the Eyre Peninsula to discover
get the catch of the day. Head north-east on Stenhouse Bay Road for a bite
more seafood and aquatic adventures in Streaky Bay, Baird Bay and
to eat at the Inland Sea Restaurant in Warooka. They specialise in locally
Ceduna.
caught seafood but the menu has something for everyone. Continue to Moonta, South Australia’s second largest town in its heyday. The town has many beautiful old buildings, churches and historical sites and the Moonta
ROADTRIPS.SOUTHAUSTRALIA.COM
Mines Museum is well worth a visit. A few minutes to the west are the stunning beaches and clear blue waters of Moonta Bay. Travel north to Wallaroo, and for great fish and chips don’t miss Pier One Seafood café.
DAY 3– WA L L A R O O T O P O R T L I N C O L N, VIA PORT AUGUSTA Head north to Port Augusta, at the top of Spencer Gulf, before beginning your journey across Eyre Peninsula. Travel south to Arno Bay for the Arno Bay Marine Tours Clean Seas Experience. The tour provides an insight into the local tuna and kingfish breeding programs. Continue south to Port Lincoln, with a stop along the way at Tumby Bay – a beautiful coastal town with pristine beaches, pine tree-lined foreshore and great fishing. Rest up tonight, because there’s a lot to do in Port Lincoln tomorrow.
PH. 0401 988 185 sales@purplehandswines.com.au www. purplehandswines.com.au
HOT 100 WINES SA
SPARKLING WINES THAT ARE NOMINALLY DRY
Hazelnut and white chocolate with lots of yeast complexity and an intense note of nashi pear.
Think a Brut-style of Sparkling. These are Sparkling wines with no obvious residual sugar.
55 –
PATRICK OF COONAWARRA
MINKO WINES
Mother of Pearl Sparkling Chardonnay Pinot Coonawarra
2012 Blanc-de-Blancs Fleurieu Peninsula
Hazelnut and white chocolate
style that is pleasingly dry
with lots of yeast complexity
and evokes salt and bread
and an intense note of nashi
flavours.
WHITES | HOT 100 WINES 20 15/16
Serious stuff – nutty, tight and focussed. A real aperitif
pear.
Brut-style of Sparkling
– 56
HOT 100 WINES 20 15/16 | SECTION
DOWN AT THE FARM – DAV I D K N I G H T–
HOT100WINES.COM.AU
B
arossa-born head chef Lachlan Colwill returned to the Barossa three years ago to head-up the Hentley Farm restaurant after running The Manse in North Adelaide.
Inspired by the diners’ reception to the degustation menu at The Manse, Colwill and his young team decided to present two menus at Hentley Farm: the three-hour Discovery option and the 90-minute du Jour option.
“THE MENU HAD A POSITIVE I M PA C T W H E N W E W E R E AT T H E
Hentley Farm, the acclaimed Barossa Valley restaurant, celebrates its site by matching wine from the 150 hectare property with dishes where the produce is largely sourced from Henley Farm and the surrounding Seppeltsfield and Barossa areas.
M A N S E , ” S AY S C O L W I L L . “ W E S TA RT E D T O F O R M T H I S I D E A T H AT A LOT OF DINERS WERE EITHER LO OK I N G FOR A S HORT E R OR LONGER DINING EXPERIENCE, SO W H E N I C A M E T O H E N T L E Y FA R M I T H O UG H T T H AT M E N U WO U L D B E S O M E T H I N G T H AT WO U L D WO R K. ”
In the three years since, the restaurant has won numerous awards and earned acclaim across the country with its exciting and experimental fine dining, which is matched with Hentley Farm’s single-site wines. Colwill and his team forage around the site, use ingredients from the kitchen garden, and produce close to home. Colwill grew up with a lot of the farmers and producers he now uses, and says his childhood in the Barossa influences his menu. “It’s nice to have a job where you’re creative and the thing that inspires you is your childhood, which was more of a soulful time in your life when you were not so ruled by the world and the way that it is. I didn’t have this opinion a few years ago. I was just a young chef who thought my ideas just come to me through some sort of divine dreams,” he laughs. “The reality is that most of my ideas are just a regurgitation of what I was brought up doing and loving really. “When I was younger I had that typical teenage angst and thought that the grass was greener anywhere but here,” says Colwill. “For me, I grew up in the Barossa, and left vowing never to return. I went to Adelaide and probably had a similar experience. I finished up in Adelaide and thought there’s not much more this can offer me without
57 –
FOOD | HOT 100 WINES 20 15/16
Lachlan Colwill
travelling abroad. Luckily, Hentley Farm came along and
They say the relationship is similar to the one a chef has
got flipped on its head.”
with a producer or farmer rather than that of a chef and sommelier.
With the wine, Colwill collaborates with Hentley Farm winemaker Andrew Quin to discuss the ideal matches.
“It reminds of the relationship we have producers and farmers,” says Colwill. “We’ve got a product but have to be
“Lachlan and the guys throw something together and I
open to what the product is naturally, we can’t go away and
come in to look at what the wine options and we talk about
say, ‘we want the pork to be this’ or ‘we want your wine to be
what we can do to make sure the wine pairing works best
this’. The winemakers know much more than chefs when it
for the dish,” says Quin.
comes to anything to do with wine. The same with producers, anyone that’s raising cattle knows far more than what we do.”
Quin says the winery produces some restaurant-specific wines including the Premiere Shiraz, an “early pick, low
Both winemaker and chef say the relationship helps both
alcohol and more textural” wine.
their causes.
“We also do a Pinot Gris which is specifically for the
“It certainly works for us from a business perspective,” says
restaurant and a skin-contact Riesling. All the wines
Quin. “From where we were a couple of years ago, the
Lachlan works with come from this site and I guess the
restaurant is dragging more people on the site and therefore
traditional Hentley Farm wines were produced in a fairly
more people get to taste our wines, which is a good thing.”
specific style, which limits what he’s got to work with. Some of these wines are just making sure they’ve [the restaurant]
“Before this I worked in restaurants in a very similar format
got something to work with in terms of aromatics, flavour
to this and they didn’t have that other outlet, so Hentley
and profile.”
Farm to have such a strong wine brand is a huge boost for the restaurant especially for the early years. Now it’s a good
Lachlan Colwill and Andrew Quin
“Andrew can help us steer in a better direction with
mix. The winery and the restaurant attract people to the
varieties and certain things and that lets us go away and
site, which is handy for both.”
create a better picture to paint when we’re thinking about the dish,” says Colwill.
HENTLEYFARM.COM.AU
H OT 1 0 0 W I N E S 2 0 1 5/ 1 6 | AWA R D
– 58
HOT100WINES.COM.AU
AWARD TA F E S A’ S AWA R D
DREAMERS AND
BELIEVERS –TO N Y A D E Y–
The Hot 100 is unique in that it recognises wines that are classically produced as well as wines that challenge the established norms.
T
he Dreamers and Believers category
ability to apply a variety of skills to their own business or
exemplifies the producers who are prepared
to a potential or existing employer; and possible
to challenge the status quo and go outside
development of a unique product, or the ability to enable
the established boundaries to produce wines
better marketing and promotional strategies in an
that tell a unique story.
increasingly global context.
These categories are for wines that use mindful oxidation
The TAFE SA Graduate Certificate leads into the Graduate
and skin handling, producing unique changes to the
Diploma in Entrepreneurship for Food and Wine that seeks
aesthetics, colour and flavours from those that would
to provide higher level training in innovation, research and
usually be associated with specific varietal characteristics.
development, and the skills to better access international markets, and supports the future direction of the South
TAFE is again delighted to be associated with the Hot 100
Australian food and beverage industry.
and specifically the 2015 Dreamers and Believers Award. This award celebrates some of the more divergent wines and is handed to the overall winner of the combined white and red classes.
EDMUND LEE : “SURROUND YOURSELF WITH TH E DREAM ERS AND THE DOERS, THE BELIEVERS
Winner St Hallett Wines 2014 Old Vine Grenache Barossa Valley
The winner of the Dreamers and Believers category
AND THINKERS, BUT MOST OF ALL,
receives a full scholarship in the Graduate Certificate in
SURROUND YOURSELF WITH THO SE
Entrepreneurship for Food and Wine. Participation in this program provides an opportunity to grow professionally and to foster the creation and development of niche market businesses in the food and wine industries; the
W H O S E E T H E G R E AT N E S S W I T H I N YOU, E V E N W H E N YOU D O N’ T S E E I T Y O U R S E L F. ”
Level 1, 192 Waymouth St, Adelaide SA 5000 Please Call 08_8118_6222
OFFICINA TABLE BY RONAN & ERWAN BOUROULLEC CYBORG CHAIR RANGE BY MARCEL WANDERS
estilocommercial.com.au
architectural showroom 9am-5pm Mon-Fri
HOT 100 WINES 20 15/16 | SECTION
– 60
HOT100WINES.COM.AU
THE PRODUCERS –JAMES MCCANN–
WOODSIDE CHEESE WRIGHTS KRIS LLOYD
– Contemporary We have produced a suite of triple-cream washed rind cheeses using all of our milks: cow, goat and buffalo. Under the Kris Lloyd Artisan brand, my favourite is the Cheese Makers Carnival where we have blended all three milks together producing a slightly stinky washed rind that is rich and full flavoured. When it is ripe it is super gooey, not the sort of cheese you can sneak a taste
The Hot 100 launch featured some of the state’s finest produce. In keeping with the theme of Classic vs Contemporary, we asked the suppliers about their newest creations, and old favourites.
of without the pungent aroma giving it away.
– Classic Our Woodside Edith is a princess of a cheese, great blousy flavours when she is ripe and a little tart and acidic when young. Also, the Woodside Monet a spectacular looking cheese. WOODSIDECHEESE.COM.AU
Cellar Door open 7 Days 11am til 4pm | Holiday periods 10am til 5pm 459 Limestone Coast Road, Cape Jaffa SA 5276 t. (08) 8768 5053 | www.capejaffawines.com.au
“Living on the edge…… we work to the beat of our own drum and carve our future our own way….”
61 –
FOOD | HOT 100 WINES 20 15/16
BOULANGERIE 113
BAROSSA FINE FOODS
ANGELAKIS BROS
B I A N C A H A RV EY
FRANZ KNOLL
WORDS: MISHA PEACOCK
– Contemporary
– Contemporary
Our wholemeal and walnut sourdough batard is a healthy and
We recently released a roasted leg ham for summer with maple
– Contemporary
flavoursome loaf with the benefits of wholemeal wheat and
and orange glaze, roasted in our unique newly commissioned
Angelakis are now producing MAP (Modified Atmosphere Packaging)
walnuts; with nutrients, minerals, antioxidants and vitamins
oven. People are now looking for richer flavours in the foods
in a range of seafood that is packed in ready-to-use containers that
with a satisfying texture to taste. The pane di casa loaf is a
they enjoy. We’re now doing sous vide chicken ballotine, and
extends the shelf life of the products up to eight days. The ease and
traditional white bread with a lovely thick crust. It is thick and
many slow cooked foods.
convenience is one of the main advantages that customers enjoy.
PHOTO: JOHN LEONARDOS
absorbent, perfect for soaking up juices, sauces and gravy.
– Classic
– Classic
– Classic
Our classic is the traditionally prepared Schulz bacon, which has
We are extremely proud of our Ocean Catch Marinated Seafood
Our all-time favourite is the buttery, flaky croissant. Whether it
won ‘Best Artisan Bacon’ in Australia twice. We also do duck terrine
lines. The range includes large octopus pieces, whole baby
be our traditional plain Croissant, our croissant au amande or
overlaid with speck, pistachio and herbs sprinkled throughout,
octopus, calamari and mussels. The seafood is marinated in
pain au chocolat. You can’t go past our classic range.
and a Heritage Hand Tied Leg Ham, marinated in our oldest recipe.
vinegar, water, herbs and spices.
FACEBOOK.COM/BOULANGERIEII3
BAROSSAFINEFOODS.COM.AU
ANGELAKIS.COM.AU
Cirillo 1850s Estate Wines Custodian of the oldest Grenache and Semillon vineyards planted in 1848
CELLAR DOOR AND TA S T I N G S BY A P P O I N T ME N T Marco Cirillo: Owner and Winemaker 17 Nuraip Road Nuriootpa 5355 Barossa Valley South Australia Contact: Marco Cirillo / info@cirilloestatewines.com.au or 0408 803 447
ADELAIDE REINVENTED For a long time Adelaide was known as a big country town. Not anymore. Reinvigorated thanks to innovative developments big and small, a growing residential population, activated areas and a buzzing gastronomic and small bar scene, Adelaide has a pulse that ignites the city’s residents, workers and visitors young and old. With Adelaide Reinvented, we have gathered a group of passionate Adelaideans, well-known in their respective fields, to write about the new Adelaide, a city of innovation and distinctive culture that is showing a glimpse of its potential. We focus on the infrastructure, the spaces and places, the renaissance of the city as a place to live, how we look at heritage, the future, as well as what’s happening in the world of food and wine. Of course this isn’t the whole story of new Adelaide but a snapshot of the transformation that is underway in our city. Writers include Committee for Adelaide General Manager Matt Clemow, the Planning Institute of Australia’s CEO Kirsty Kelly, Andrew Wallace of the University of South Australia, Taylor Cullity Lethlean’s Damian Schultz and Grieve Gillett Dimitty Andersen Architects’ Elizabeth Little. Welcome to the new Adelaide.
David Knight, Editor Photo: Botanic Bar
CREDITS Editor David Knight
:
Design Director Sabas Renteria
:
National Sales and Marketing Manager Tamrah Petruzzelli
Contributors Andrew Wallace, Elizabeth Little, Kirsty Kelly, Damian Schultz, Matt Clemow
:
:
Photographer Phillip Handforth
CONTENTS
FOOD & WINE
BUILDINGS & INFRASTRUCTURE
CITY LIVING
HERITAGE RETHOUGHT
SPACES & PLACES
FUTURE POSSIBILITIES
CONCLUSION
ADELAIDE REINVENTED IS A COLLABORATION WITH RENEWAL SA IN ASSOCIATION WITH THE CAPITAL CITY COMMITTEE
ADELAIDE REINVENTED : 2015/2016 : FOOD & WINE
A FOOD AND WINE DESTINATION WORDS BY DAVID KNIGHT
OD
& WINE
WITH ITS COLLECTION OF SMALL BARS AND
O
F
OD & WINE F O
EXCITING RESTAURANTS, ADELAIDE HAS EMERGED AS A GASTRONOMIC DESTINATION
O
1
D
&
WINE FO
FOOD & WINE
DAVID KNIGHT IS EDITOR OF
THE ADELAIDE
Photos: 1. Africola. 2. Exchange Specialty Coffee.
REVIEW
Right now, Adelaide has myriad
FOR EXCITING, QUALITY FOOD
exhilarating place to eat and drink. The
on Waymouth, as well as other new
places to wine and dine. It is a hotbed
AND DRINKS ON EAST TERRACE
city’s bars and restaurants are bold,
places such as Bistro Dom and Melt
of exciting eateries, from food trucks
AND NORTH TERRACE. IT IS ONE
enticing and push the boundaries.
to create a dining hub, which now
to cafés and from casual restaurants
OF MANY FOOD AND WINE POCKETS
These are exiting times, as ambitious
includes Press’s sister bar Proof.
to fine-dining establishments.
ACROSS
WHICH
chefs cook from their hearts in
Press and Bistro Dom are nationally
Whatever your taste in food or drink,
INCLUDE WAYMOUTH STREET, THE
restaurants they own or love while
acclaimed while George’s was just
Adelaide’s CBD has you covered.
EAST END OF RUNDLE STREET,
bar owners look to introduce elusive
named best European restaurant at
EBENEZER
and exotic drinks and experiences to
the 2015 National Restaurant and
their patrons.
Catering Awards.
THE
CITY,
PLACE/VARDON
In 2014, just before he launched
AVENUE, THE PEEL STREET AND
his restaurant Africola, Duncan
LEIGH STREET PRECINCT, AS
Welgemoed told The Adelaide
WELL AS THAT OLD FAVOURITE
Though Adelaide’s food resurgence
Review that the city would become
GOUGER STREET. THESE POCKETS
is now in full swing, things looked a
a food destination in a few years.
MEAN ADELAIDE’S GASTRONOMIC
little grim a few years ago. A block on
With Africola, the former Bistro Dom
SCENE IS HEALTHIER THAN EVER.
Waymouth Street changed all that. Press and its chef Andrew Davies
Head Chef is part of the local food resurgence, as he embraces the
Would Africola have been possible five
emerged with high quality casual dining
food memories of his South African
years ago? Probably not. In the last
and brilliant nose-to-tail options. Press
childhood to create the city’s most
five years Adelaide has emerged as an
joined the lunchtime favourite George’s
exciting dining space with an eclectic, colourful design by co-owner James Brown (Mash Design). Though the dishes are high quality, Africola isn’t fine dining. It’s exuberant dining. It is also unique, not only to Adelaide but to Australia and possibly the world. Africola isn’t the only Adelaide restaurant that shines with a cuisine and experience that can’t be found elsewhere. Jock Zonfrillo’s Orana, which celebrates Australia’s native ingredients in a fine-dining space, is the city’s most prestigious restaurant. ALONG
WITH
ITS
SISTER
ESTABLISHMENTS BOTANIC BAR AND GOLDEN BOY, AFRICOLA FORMS A DESTINATION CORNER
2
ADELAIDE REINVENTED : 2015/2016 : FOOD & WINE
3
AROUND
THE
TIME
OF
THE
WAYMOUTH BOOM, LEIGH STREET EMERGED AS A PLACE TO EAT, DRINK AND HANG, WITH PLACES SUCH AS WORLD MUSIC BAR CASABLABLA AND THE SMALL BAR UDABERRI, A GAME CHANGER, WHICH COULD BE ARGUED, WAS THE CATALYST FOR THE SMALL BAR RESURGENCE THAT FOLLOWED THANKS TO CHANGES IN THE LIQUOR LICENSING LAWS. When Leigh Street’s neighbouring Peel Street was activated, it created the Leigh/Peel precinct, which is now a world-class bar destination with Clever Little Tailor, Chihuahua, Maybe Mae and others creating a destination for global and local flavours. The precinct’s quality cafés such as Coffee Branch and La Moka join these bars. Then there is Peel St Restaurant. Under the guidance of chef Jordan Theodoros (who returned to the city after the success of the regional delight, Aquacaf in Goolwa), Peel St is an unpretentious, hearty place to experience a mix of Middle Eastern and European flavours, which encourages diners to share. Peel St was recently named Australia’s Hottest Value Restaurant of 2015 by The Weekend Australian, which stated, “We challenge anyone to find a dining experience offering so much Africola, Magill Estate, Orana, Etica,
Gourmet Traveller ’s top South
Street ADL. Zonfrillo’s Indigenous food
Botanic Gardens Restaurant and Fino
Australian pick, Jock Zonfrillo’s Orana,
quest has seen him grace the cover of
The Weekend Australian’s Hot 50
Seppeltsfield. Similarly, five South
has in two short years become one
the global food magazine Fool as well
Restaurant 2015 list proved that
Australian restaurants made Gourmet
of this country’s most talked about
as host the Discovery Channel show
Adelaide’s gastronomic credentials
Traveller’s 2016 Top 100 list: Orana
restaurants, as the former Magill Estate
Nomad Chef.
were noticed on a national stage.
(10th place), Magill Estate (11th),
Head Chef’s dream of utilising native
Seven South Australian eateries
Appellation (54th), Africola (60th)
ingredients has proved a hit at both
Another restaurant receiving national
made the top 50 including Peel St,
and Peel St (81st).
his fine dining Orana and his casual
attention is the Botanic Gardens
bang for such modest buck”.
FOOD & WINE
Photos: 3. Sean’s Kitchen. 4. Rigoni’s Bistro.
showcased to a local audience in the best possible manner. THE
4
REEMERGENCE
OF
ADELAIDE’S DINING SCENE NO
While the new pockets emerge across
Place. The Ebenezer and Vardon Avenue
DOUBT ENCOURAGED NATIONAL
the city, Adelaide’s long-running
precinct has now exceeded expectations
AND
HEAVY
dining strip Gouger Street continues
to become one of the city’s most eclectic
HITTERS TO LAUNCH EATERIES
to evolve. It is still full of wonderful
and electrifying dining and drink strips
IN ADELAIDE. ONE OF THE
cheap and cheerful options such
and is home to Hey Jupiter, Sad:Cafe,
WORLD’S MOST FAMOUS FOOD
as Ying Chow, Ky Chow and Star
East End Providore, East End Cellars,
CELEBRITIES, JAMIE OLIVER,
House but includes new places such
Mother Vine and Nano Café.
Restaurant, which under the control
OPENED
IMPRESSIVELY
as the ramen joint Ryo’s and the
of chef Paul Baker uses perhaps the
DESIGNED ADELAIDE OUTLET FOR
fusion restaurant Mexican Society
Duncan Welgemoed said Adelaide
country’s finest garden (the Adelaide
HIS JAMIE’S ITALIAN CHAIN,
of Chinatown.
would become a food destination in
Botanic Garden) as his personal
WHILE THE CASINO LURED HIGHLY
kitchen garden for seasonal delights
REGARDED CHEFS SEAN CONNOLLY
When it comes to global flavours,
taken 12 months for that prediction to
during the day, as well as nights. The
AND NIC WATT TO LAUNCH SEAN’S
Parwana’s sister restaurant Kutchi Deli
ring true. The time is now.
restaurant resurgence means that the
KITCHEN AND MADAME HANOI TO
delivers remarkable Afghan flavours in a
state’s amazing produce is able to be
GREAT SUCCESS.
delightfully colourful space on Ebenezer
INTERNATIONAL
AN
two years’ time a year ago; well it’s only
ADELAIDE REINVENTED : 2015/2016 : BUILDINGS & INFRASTRUCTURE
ADELAIDE IS CHANGING FOR THE BETTER WORDS BY KIRSTY KELLY
IL
DINGS &
ADELAIDE HAS GOOD BONES.
N
I
FR AS
IT IS A WELL-PLANNED
TRUCTUR
CITY WITH ITS SQUARES AND RING OF PARKLANDS
E
PROVIDING THE FOUNDATION FOR A SUCCESSFUL CITY.
The current iteration of
over the past decade to see
Adelaide’s development is rising
transformational projects approved
from this strong foundation. New
and now built. After a long and
and revitalised buildings and
relatively stagnant period, Adelaide
infrastructure are changing the shape
has picked up the pace. While that
of Adelaide; the way the city functions;
stagnancy may have been lamented
and, who uses the city.
at the time, in retrospect, it enabled Adelaide the breathing space for the
Strong strategic planning and
city to properly plan for the future
positive leadership have combined
and to retain its essential character;
1
BU
IL
DINGS &
CHIEF EXECUTIVE OFFICER, PLANNING
Photos: 1. South Australian Health and Medical Research Institute (SAHMRI). 2. Riverbank Footbridge.
something that many other cities
medical precinct will be a major
have lost to the wrecking ball in
catalyst for redevelopment of the
periods of rapid economic growth.
currently under-developed north-
INSTITUTE OF AUSTRALIA
2
western quarter of the CBD. The THERE ARE SOME KEY PIECES OF
precinct will inject thousands of
INFRASTRUCTURE DEVELOPMENT
jobs and visitors into a part of the
THAT ARE PHYSICALLY REFORMING
city that, until now, has largely been
ADELAIDE. THEY HAVE ACTED AS
the domain of students and night-
CATALYSTS FOR CHANGE, NOT
time revellers. Anchored by the iconic
ONLY PHYSICALLY, BUT IN THE
SAHMRI building, the new buildings
PSYCHE OF THE CITY AND ITS
in this precinct are putting their
PEOPLE.
design stamp on Adelaide. Across in the UniSA City West campus, edgy,
Game changing infrastructure
architectural statements punching
such as the extension of the tram
out from the midst of the institutional
network beyond Victoria Square,
campus blancmange, adding some
through the city, and out to the
much needed style into what was
Entertainment Centre. Major iconic
a tired part of town. This quadrant
new developments such as the new
of the city has the opportunity to
The Riverbank Precinct is Adelaide’s
Royal Adelaide Hospital (RAH), the
reinvent itself – there are signs it has
other next big thing. It is critical to
South Australian Health and Medical
started, but it is an area to watch for
tie together the expanding Adelaide
Research Institute (SAHMRI), the
investment and revitalisation.
Convention Centre and the hundreds of thousands of visitors it brings each
Adelaide Convention Centre extension and Bowden capitalise on the
ADDING
RENEWED
year; the Festival Theatre; the Casino
connection to the tram. While these
ENERGY INJECTION HAS BEEN
redevelopment; and to effectively
been the activation of our small
Adelaide has a new lease of life. Big
locations were already close to train
THE REDEVELOPMENT OF THE
connect it all to the station. There is
streets. Connecting from the train
changes have inspired confidence and
services, the accessibility of the tram
ADELAIDE
OVAL
AND
THE
enormous potential for improvement
and tram, the north-south streets
are sparking investment in both large
network connects them to the heart of
RIVERBANK
PRECINCT.
THE
in this precinct, but it will need strong
including Bank, Leigh and Peel have
developments and small projects.
the city. More organic redevelopment
STADIUM REDEVELOPMENT HAS
design and management to balance
been transformed with some of
Adelaideans are seeing their city
has also occurred, with new hotels,
BROUGHT PEOPLE BACK TO THE
the competing demands of public
Adelaide’s best new small bars and
changing and are connecting with
apartments and office developments
HEART OF THE CITY IN DROVES,
use and commercialisation of space.
restaurants. This is spreading to other
it, visiting the city perhaps more
along King William Street in south
WITH LOCALS AND VISITORS
Opening up more River Torrens-facing
nearby streets and further south to
than ever before. There are exciting
Adelaide capitalising on the tramline
FLOCKING TO THE CITY FOR AFL
development presents an exciting
Topham Mall and Waymouth Street,
design challenges to be addressed
connectivity.
GAMES AND OTHER MAJOR EVENTS.
future for Adelaide, and one that can
where the food and wine culture is
if we are to get it right and capitalise
THE OVAL REVAMP HAS SKILFULLY
be extremely successful if it harnesses
booming. This part of the city, once
on the opportunities present, but
Integrated planning for transport
UPDATED AN OLD ADELAIDE ICON
the power of good urban design.
dead after hours apart from the
this city has talented professionals
and land use in Adelaide has set
AND CONNECTED IT BACK TO THE
colour of Hindley Street, is thriving.
in spades. Over the next decade I
the scene for reshaping the city,
CITY ACROSS THE NEW RIVERBANK
It’s not just the large-scale
Changes in policy and liquor licencing,
predict Adelaide is going to be the
with redevelopment leveraging off
FOOTBRIDGE, DIRECTLY LINKING
infrastructure and buildings that
plus the injection of relatively small
city to watch.
the relatively high public transport
INTO THE HISTORIC CENTRAL
are changing the shape of Adelaide
investments in upgrades to the public
connectivity of the city. The tram
STATION.
though. A smaller-scale change
realm have leveraged serious returns
spreading through Adelaide has
for the image for Adelaide.
extension combined with the new
TO
THE
BUILDINGS & INFRASTRUCTURE
KIRSTY KELLY IS
ADELAIDE REINVENTED : 2015/2016 : CITY LIVING
It was the early 1990s. Looking back, it was most likely at the heart of the State Bank collapse – the worst of times. But I had no idea, no inkling. I was the 10-year-old country-raised kid who was so foreign to – and so frightened of – the city I wouldn’t walk the 60 metres to the corner of Sturt Street to investigate the weird wrought iron tram stop at the end of my line of sight. I had never met anyone who lived
TY
LIVING
in the City Square. I was only in the city because my grandfather and I
I
C
TY
would drive from Murray Bridge to
LIVING C I T
CITY TRANSFORMATION WORDS BY MATT CLEMOW
‘the city’ for his work on Wednesday mornings – and that was only because the Ingham’s factory closer at Strathalbyn had closed. My only recollections of that time that matter are a little café/snack shop a little bit over the road and, due west, there was the tram stop. It was always about 6am so I don’t remember the tram coming often. And I remember the streets were always empty. It was as if no one lived nearby. And then Pop and I would take the delivery and drive back up the freeway home, away from the city. It’s now 2002 – July 2, 2002 in fact – and it’s my first day of work as a cadet journalist at The Advertiser,
THE DECADE-LONG REVITALISATION
on the corner of King William Street
OF WAYMOUTH STREET EMBODIES
and Waymouth Street.
WHAT IS HAPPENING WITH THE REST OF THE CITY
I’ve moved from Mount Barker, where I grew up and schooled – just 25 minutes up the Federal Highway – but this genuinely feels like the city. But what kind of city comparatively?
1
Y
LI
VING CI
MATT CLEMOW IS GENERAL MANAGER
Photos: 1. Mellor Street. 2. Peel Street. Photo by Sam Noonan, reproduced with permission of the Office for Design and Architecture, SA (ODASA).
Waymouth Street in 2002 was three
COMMITTEE FOR ADELAIDE
old News Limited buildings, an openair car park and an underdeveloped corner that later became the redeveloped Rendezvous (now Peppers) Hotel. We (the 700-odd
Adelaide’s
newspaper staff) had our special
revitalisation, is best explained in
lunches over the road at Manna Café,
the story of the General Post Office
just next to the Scientology place and
precinct and the building of Tower
down from the bar called Fad that
One – a commercial office building
never made money and eventually
in Waymouth Street.
and/or
CITY LIVING
story,
closed. In 2007, City Central Tower 1 was This was the total level of activity for
opened as South Australia’s first
one of the most prominent corners
five-star Green Star building, with
in Adelaide just 13 years ago. And
chilled beams across its 20 floors and
not one of my colleagues lived in the
a new benchmark for offices.
city – the inner suburbs of Norwood and Parkside were the places to rent
It’s firstly important to note the South
and live.
Australian Government, as part of its renewal energy targets, drove
FROM 2001 TO 2009, THE CBD
a level of lease pre-commitment
POPULATION OF ADELAIDE NEAR
– which funded the building – to
DOUBLED – FROM 12,215 TO
reward its energy ambitions. It’s
20,525 (IT IS NOW ABOUT
also true to note a great number of
23,000) AND THIS INFLUX OF
the development industry fought this
PEOPLE FUNDAMENTALLY CHANGED
initiative, labelling it an (expensive)
THE CITY.
environmental frolic.
Since 2009, another 3000 odd people
But what is beyond doubt is this
have moved into the city and the state
inclusion of 31,000 square metres of
is targeting 50,000 by 2024 on the
office space in this dilapidated street
back of successful redevelopments of
changed the economic fortunes of
the Convention Centre and Riverbank,
its surrounds. As they say, people
the acclaimed new Adelaide Oval
go where people are.
development, liquor licencing changes that encourage Melbourne-
So let’s treat Waymouth Street as the
like laneway activation and planning
microcosm for our city. (For players
changes which allow for a higher-
at home, Waymouth Street is the
density of living than the traditional
western street, two-fifths north of
three-storey communities.
the central, mile square, created – on
also much of the government’s State
THIS 100 METRE STRIP OF
PRESS, HAS A SMALLER BROTHER,
sketch paper – by Colonel William
Development department, Ernst and
COMMERCIAL
HAS
MELT, AND ITS OWN PRE-MEAL
Light about 170 years ago.)
Young are next door in the flagship City
SPARKED A HIGHER LEVEL OF
COCKTAIL BAR OUT THE BACK,
Central corner building overlooking
RETAIL
CALLED PROOF.
Waymouth Street is home to ANZ
the Town Hall, and Keith Murdoch
NATIONALLY-RECOGNISED
House, the 20-storey building that
House stands on the other side –
RESTAURANTS NOW CO-EXIST. THE
houses the offices of Deloitte and
housing News Limited’s SA operation.
LARGER OF THE RESTAURANTS,
I contend that Waymouth Street is a perfect, decade-long, case study of this change. In fact, to drill down, I believe
2
ACTIVITY
ACTIVITY.
THREE
ADELAIDE REINVENTED : 2015/2016 : CITY LIVING
OVER THE DECADE TO 2015, THE OLD CAFES HAVE SLOWLY MADE WAY FOR BETTER FOOD AND BEVERAGE OFFERINGS, NEW PLAYERS, NEW INVESTORS AND NEW TYPES OF THINKING. THE LATEST ADDITION IS JACK GREENS, A NEW YORK-STYLED SALAD AND SOUP BAR TO PROVIDE A HEALTHY LUNCH OPPORTUNITY FOR THE ACCOUNTANTS, AUDITORS AND ANALYSTS BASED OVER THE ROAD. The activity is just now, eight years in, stretching a street behind, a block further west and into the car-park breezeway retail shops that have long been empty and/or of little economic value. I also live in this street. I am fortunate enough to own a 119 square metre apartment that cost less than $500,000 in 2012. It was built as part of a joint Federal and State Government model mixed tenure building. The policy question from all of this is what was the formula. What we do know is that the mild energy policy intervention quickly moved from
3
an expensive, environmental frolic into a game-changing imperative for all socially-minded companies in this
then onto the Entertainment Centre on
space. We also know that the influx of
the city fringe (2010) – allowing more
people had a marked – albeit gradual
people to move through the CBD.
– ongoing impact on all the businesses in the precinct.
My considered view is the undeveloped, near-forgotten, 2002 state of Waymouth
It’s also important to note the light-rail
Street simply created development
tramline was extended north of Victoria
opportunities that, once unlocked,
Square, past the Town Hall corner, to
proved their own potential. The area
first the University of South Australia
itself, once unlocked, created its own
campus on North Terrace (in 2007) and
success. And it continues to do so.
Photos: 3. Waymouth Street. 4. Uno Apartments.
the Local Government Authority and
OUR SOLE AMBITION FOR SOUTH
past the back of new Royal Adelaide
Adelaide City Council, on land held by
AUSTRALIA NEEDS TO BE AS A
Hospital, past the new Adelaide
ratepayers. The project has brought
PLACE OF OPPORTUNITY, WHERE
Oval and back down to Adelaide
more than 200 people into the city,
PEOPLE CAN MAKE LIFE CHOICES
University and the other institutions.
adding to the gradual population
BASED ON WHAT ADELAIDE HAS
The world-famous Adelaide Central
of the city and hopefully attracting
TO OFFER. WE WANT TO CREATE
Market is three small streets from
more movers as they get to see to
THIS ECONOMIC ACTIVITY SO
our apartment in the other direction.
the product on offer.
THAT ADELAIDE IS A PLACE
We are within a 10-minute walk to
I’m writing this contribution waiting
OR YOUNG PEOPLE CAN RETURN TO
three squares, and two frontages
for my son to be born – he was due
AFTER THEY HAVE LEFT.
to the Adelaide Park Lands and the
three days ago but is taking his time.
WHERE YOUNG PEOPLE CAN STAY
spaces within. We have a car that we
My little son can do whatever he likes
rarely use, and a scooter that also
I wish the world for him. Of course.
in his life – I hope the 2035 Adelaide
largely sits idle. Short of some mid-
But amongst those things, I wish
we all build is good enough to keep
winter rain, Adelaide is the perfect
that he gets the best times of this
him.
pedestrian city.
city. I hope he gets the life I get to live now, but I also hope he is one of
My wife is a Finn, who studied in
thousands of families making the
the UK and Dublin before living in
same life choices.
Copenhagen and moving to Adelaide. Our apartment life is a perfectly normal European existence, save for under floor heating and a moreconcentrated CBD population. Part of the current population push is best on show in Sturt Street, 40 metres west of where I stood frozen as that 10-year-old, at the highly successful Ergo apartment My family’s day-to-day lived
developments. Two of my best friends
experience is what should be
live there – they have bought their
attracting people to live in the CBD.
first home. Both city workers, one is from Naracoorte, the other from
My office is a few steps shy of 500
Seaview Downs and I think they would
metres from my door. My wife’s
love to raise their kids in the city. They
office is just 800 metres away, on
are part of the change.
the Riverbank where the jogging track provides perfect post work exercise.
Similarly, the Ergo development
She runs past the South Australian
has also involved some level of
Health and Medical Research
intervention – it is a joint venture with
4
CITY LIVING
Institute (SAHMRI) and its workers,
ADELAIDE REINVENTED : 2015/2016 : HERITAGE RETHOUGHT
1
RI
TAGE RE T
O
H
UG HT
INSPIRED BY THE PAST
HERIT
WORDS BY ELIZABETH LITTLE
AG E
THE VALUE OF HERITAGE, LIKE DARRYL KERRIGAN’S HOME IN THE CASTLE, IS ALL ABOUT THE VIBE
The classic Australian film The
KNOWN
DESCRIPTION.
YET
Castle tells the story of the family’s
HERITAGE VALUE IS MORE THAN
home being their castle. To a bank or
THE SUM OF THESE PARTS.
a developer it’s worth a dollar value; to the family, it’s priceless. The
It’s having a wine at your favourite pub,
premise of the story is that a place is
and loving that they still have the old
of different value to different people,
fridges behind the bar.
for different reasons. And that’s what heritage is.
It’s fortunate that Adelaide has
good food, great wine and a human
awesome seats in the Southern Stand
retained a large proportion of
scale that embraces visitors.
where you can see the Hill, and the
It’s the beautiful corner façade of the
its heritage buildings, through a
Piccadilly Cinema, and the light that
combination of planning controls,
scoreboard, and the game all at once. But change is inevitable, isn’t it?
floods the curved stair inside that
and community support for
THE HERITAGE VALUE OF A PLACE
makes you want to go and watch
maintaining buildings and places
That pub that you love gets more
absolutely necessary, but they
IS SOMETHING WE ATTEMPT
Casablanca.
that are meaningful to them. The
comfortable lounges, a new house
bring new life and interest to
contribution of these places to the
band, and the wine list gets updated
places that can otherwise fade in
and more amazing.
our estimation and become less
TO QUANTIFY, DESCRIBE AND CONTAIN, ASCRIBING CRITERIA
It’s going to Adelaide Oval, and sitting
public realm improves the liveability
AND APPLYING THRESHOLDS,
on the Hill under the old scoreboard
of our city, and provides a solid
STRIVING TO CREATE A FINITE,
and Moreton Bay figs.
backdrop for tourism, supported by
These changes might not be
desirable, less valued. The prospect You get tickets to the Oval, but in the
of change and revitalisation might
RE
THO
UGHT
ELIZABETH LITTLE IS AN ARCHITECT
Photos: 1. The Institute Building, State Library of South Australia. 2. Electra House.
AT GRIEVE GILLETT DIMITTY ANDERSEN ARCHITECTS
that we can’t do creative, unusual and
for the legal and judicial profession.
Adelaide General Post Office to this
HERITAGE
innovative things because it’s not
In between stints as a theatre, the
streetscape if handled with skill.
ADELAIDE PROVIDE A BACKDROP
BUILDINGS
IN
appropriate in a heritage context; that
building was used as a dance hall, the
our new buildings and places need to
City Mission headquarters, a horse
The shift in thinking of heritage places
CONSTANTLY EVOLVING AND
be respectful.
bazaar, and a car park.
having to be old and pretty, towards
CHANGING. SOMETIMES THEY
an understanding of places that are
ARE A CANVAS FOR A PLAYFUL
TO A NEW CITYSCAPE THAT IS
They can be all these things. Talented
After government acquisition, the
important in different ways presents
PIECE OF ART – EVER NOTICED
designers, architects and builders
theatre was opened again as a
an exciting future – an example being
THE YELLOW DRIPS FALLING
(working with forward thinking
performance space in the 1990s. It
the former MLC building on Victoria
FROM
planners and approval authorities)
also serves as an exhibition hall, and
Square. This important building was
VENUE ON MORPHETT STREET?
have created momentum in Adelaide
spectacular wedding venue. The focus
extremely technologically advanced
to start taking some steps towards a
in this case on managing heritage
when completed in 1957 and put
So maybe, there’s no real right or
rethinking of our approach.
value lies in protecting important
Adelaide at the forefront of building
wrong approach in managing heritage
fabric – the physical elements, if you
technology and set a benchmark
places and the values we attribute
The graceful brick arches of the
like. The additional uses now found
for new ‘skyscrapers’ in the city. A
to them. There is simply a need to
Western Grandstand at Adelaide Oval
for the building only add layers to the
proposal to gradually restore the now
understand what is of value, and
are a stark, but successful, contrast
story of the place, and allow different
mismatched and damaged glazing
why – and I think most importantly,
to the steel structure soaring above.
groups of people to experience and
to its original ‘jewel like’ appearance
to who? It is, really, all about the vibe.
In understanding why the proposal
enjoy it, in different ways.
will hopefully return the building to a
by heritage authorities (with what
The impact on rethinking our
is clearly a ‘heavy’ intervention), we
approach to heritage to the
need to understand that the use of
appearance and feel of the city is
the place is one of its key aspects of
probably not immediately evident
significance. The ability to provide
– although the rise of places such
continuing use as a sporting ground,
as Leigh Street, Peel Street, and
combined with retention of some
progressive developments along
specific aspects of the site – the
King William Street are a visible
view over the Hill to the cathedral, for
cue that things are changing. The
instance – provided sufficient grounds
renovation of, and addition to, Electra
to see the transformation of the place
House, the reinvention of the CML
allow an unused or unknown space
into the ground it is today. And the
building into the Mayfair Hotel and
to flourish and evolve into something
scoreboard and grandstand are still
the popular transformation of the
new, interesting; a place people want
heritage listed.
former Westpac banking chamber
to visit and get to know.
into Jamie’s Italian – not to mention On the flipside, insisting on a
the rooftop bar (2KW) with the best
The concept of heritage in Adelaide
particular use for a place can be
view in Adelaide – are individual
has had a bad rap over the years.
challenging. The Queen’s Theatre
pieces in a streetscape, but pieces
We’re accused of stifling development,
in Playhouse Lane was constructed
that start to tell a story of what that
of doing things slowly, afraid to let our
as a theatre, but only managed two
street could eventually be like as a
hair down and let fly with the creative,
years of operation in this guise before
whole. Consider the contribution
the unusual, the innovative. We’re told
becoming a courtroom and offices
planned redevelopment of the
2
FOWLER’S
LIVE
HERITAGE RETHOUGHT
suitable prominence.
to upgrade the Oval was accepted
THE
ADELAIDE REINVENTED : 2015/2016 : SPACES & PLACES
ADELAIDE’S CHANGING FACE WORDS BY DAMIAN SCHULTZ
ADELAIDE’S URBAN REALM
AC
ES & PL A
IS EVOLVING AND THE CITY IS NO LONGER A
E
C
S SP
PREDICTABLE EXPERIENCE
ACES &
PL 1
AC
ES
SPACES
DAMIAN SCHULTZ IS A DIRECTOR
Photos: 1. Rundle Mall. 2. Leigh Street.
The increased activity within the city’s streets and laneways highlights
OF TCL
2
the community is embracing a wave of large and small city destinations. Along with ephemeral activities, Adelaide has an evolving suite of event spaces that spring into life at different times of the year. Adelaide’s revival is due, in part, to large revitalising projects resulting from significant investment led by the State Government and Adelaide City Council. These projects have helped reinvigorate the city as they inspire and encourage discourse on design, as well as challenge the sometimesconservative values that our city might have accepted in the past. Executed seen in the last century, these projects now provide the backbone of the city. STATE GOVERNMENT AND ADELAIDE
The first stage of the Victoria Square
Along with the major city projects,
Projects that have started to
CITY COUNCIL. THIS SUCCESSFUL
redevelopment established a flexible
Adelaide’s laneways and streets are
transform the city landscape include:
PROJECT
THE
space in the centre of the city and is
transforming the city experience.
Victoria Square, University upgrades,
ACCESSIBILITY OF OUR CULTURAL
designed to host major events. To
Adelaide is no longer a predictable
North Terrace, Rundle Mall, the
BOULEVARD AND TRIGGERED RE-
date it has provided the stage for
experience, even for more
South Australian Health and Medical
DEVELOPMENTS OF THE UNIVERSITY
internationally-renowned events
adventurous locals. The changing
Research Institute (SAHMRI), Adelaide
OF ADELAIDE FRONTAGE AND
including the Tour Down Under,
journey through our key laneways
Oval and the Riverbank Footbridge.
WAR MEMORIAL WALK ADJACENT
Tasting Australia and World Solar
can be a trip of surprise and delight,
Those to come include Adelaide
KINTORE AVENUE. OPPORTUNITIES
Challenge 2015. It also provides a
involving numerous new destinations
Central Market, repurposing of the
EXIST FOR THE NORTH TERRACE
platform for people to comfortably
to explore. The edges along these
old Royal Adelaide Hospital (RAH) site,
MASTERPLAN TO BE REALISED
sit and watch the city go through its
laneways are providing the stage
completion of the new hospital and
ACROSS THE NEW/OLD RAH AND
day-to-day movements. Future stages
to activate the streets. The building
biomedical precinct, the redeveloped
SAHMRI FRONTAGES. IMPORTANTLY
to reconfigure the roads will encourage
frontages, occupants and street
Riverbank and Festival Plaza precinct.
THIS
THESE
development of the building edges
furnishings spill onto the pavement
SIGNIFICANT BUT CONTRASTING
and the southern garden, including
with a sense of warmth, authenticity
THREE STAGES OF NORTH TERRACE
BUILDING PROJECTS TOGETHER
amenities, and planned works to be
and personality.
HAVE BEEN CONSTRUCTED SINCE THE
WITH A CONSISTENT URBAN DESIGN
undertaken by Adelaide City Council
MASTERPLAN (WHICH COMMENCED
OUTCOME ALONG THE WHOLE LENGTH
will create fluid links back to the
IN 1999) WAS ENDORSED BY THE
OF NORTH TERRACE.
Central Market.
TRANSFORMED
WILL
TIE
SPACES & PLACES
well, and with a built quality not often
ADELAIDE REINVENTED : 2015/2016 : SPACES & PLACES
4
Key laneway and street transformation projects include: Bank Street, Leigh Street, Peel Street, Waymouth Street, Franklin Street, Ebenezer Place, Vardon Avenue, Halifax Street and Gilles Street, along with many bespoke businesses offering unique product. The closure of Leigh Street to traffic and reconfiguration of Bank and Peel Streets has reinvigorated this important series of laneways that link back to the Central Market and the Riverbank in the opposite direction. The new approach to street design and place has encouraged empty premises to be occupied and new businesses to be established. Trade now spills into the streets that are filled with people in high spirits enjoying the atmosphere. So what is different? WITH THE REDESIGN OF THE CITY LANDSCAPE, VISITORS ARE ENCOURAGED TO ENGAGE IN THE SPACES AS THEY MOVE, STOP, LISTEN AND WATCH. OUR STREETS ARE BECOMING MORE INTERACTIVE AND ALLOW FOR SOCIAL INCLUSION. Art on blank walls and streets, a revival of artistic shop front/window displays, and building frontages with personality to tell a story of what is going on inside, all add to an interesting street character. Multiple artworks can be found on walls, road surfaces and building entries in the East End and within Bank Street, Leigh Street and Topham Mall, such as the large mural that greets when you visit Lady Burra Brewhouse, Bar and Kitchen on Topham Mall. Materials that clad buildings and furnish 3
the street are becoming more authentic, with warmth and character, and the
Photos: 3. Bank Street. 4. Vardon Avenue.
owners of these establishments are personable and passionate about what they do. Footpaths and car parks are being taken over by people, due to more generous widths, additional planting and parklets that provide rest points to stop and pause. These rest points are being scaled for human use as intimate places for conversation, while also providing much needed comfort from the natural elements. Traditionally defined edges such as kerbs separating cars, bike paths and pedestrians are being challenged to be more inclusive in the street fabric. Parklets in Bank Street conceal the road edge, extend the footpath and provide numerous forms of seating and access points under shady trees.
between the sea and the sandy beach, the friction of the ‘street boundary’ is our opportunity to provide the much-needed energy to revitalise the streets. This all actively contributes to the personality of the city with invigorated shop fronts. Great progress has been made to create an inviting laneways network with staged work set to continue. BIGGER CITY PROJECTS, URBAN DESIGN AND LANDSCAPE ARCHITECTURE ARE NATURAL CATALYSTS ENABLING CONTINUED DEVELOPMENT OF LANEWAYS, STREET FRONTAGES AND BUILDINGS. THIS IS ALL PART OF THE SOCIAL AND CULTURAL REVOLUTION CHANGING THE FACE OF ADELAIDE.
SPACES & PLACES
Like the ever-changing foam edge
ADELAIDE REINVENTED : 2015/2016 : FUTURE POSSIBILITIES
A CITY OF OPPORTUNITY WORDS BY ANDREW WALLACE
TU
RE POSSI
ADELAIDE HAS REDISCOVERED
LI
BI
TI
ITSELF AND THE WORLD IS
ES FUTURE
DISCOVERING ADELAIDE, BUT THERE IS MORE TO COME
PO
1
As an interior designer, my
At the same time we curiously sought
preoccupation with cities lies in
to abandon our city with businesses
how people use and occupy the built
lured to the inner suburban fringes
environment rather than solely its
of Greenhill and Fullarton Roads
structural form or technological
while simultaneously increasing the
infrastructure. So, in considering the
density through a number of tallish
future of our city, I began to consider
but stubby edifices on King William
how people have changed the way
and Grenfell Streets. Retail seemed
they use our city and importantly
to lose its sparkle and the city (like
what change is to come. In the mid-
many other city centres) had lost
are beginning again to appreciate the
80s, we saw the revitalisation of the
much of its uniqueness and parts of
natural assets of being a small city.
East End of the city as it transitioned
the community just stopped ‘going
Adelaide has rediscovered itself and
from a wholesale fruit and vegetable
to town’.
the world is discovering Adelaide.
new dining precinct somewhat devoid
Now, there is a city resurgence. In
In thinking about the future, it is very
of artists. Our city attracted new
the cultural and commercial centre
tempting to focus on technologies.
events and we used the streets in
of our state we are rediscovering our
For example, innovations such as
different ways.
pride. We look less to other places and
driverless cars excite for the potential
market precinct full of artists to a
SS
IBILITIE
Photos: 1 & 2. New Royal Adelaide Hospital.
to improve road safety and fuel
ANDREW WALLACE IS PROGRAM DIRECTOR INTERIOR ARCHITECTURE, SCHOOL OF ART, ARCHITECTURE & DESIGN, UNIVERSITY OF SOUTH AUSTRALIA
2
efficiency and open new economic opportunities. What is the point of travelling to town in your car if there is no reason to go to the city in the first place? This brings me to the central point of what I think the future of our city is about, and that is opportunity. Let’s look at a number of areas where this opportunity is emerging. THE RELOCATION OF THE ROYAL ADELAIDE HOSPITAL BRINGS OPPORTUNITY TO A SPACE IN THE WEST OF THE CITY. (IT MAY BE PARKLAND IN THEORY BUT IN FACT IT WAS A RAIL YARD). THE STRATEGIC LOCATION OF A MAJOR INTERNATIONAL MEDICAL RESEARCH FACILITY (AND NEW DEVELOPMENTS FROM
yet in the future if, like North Terrace
TWO UNIVERSITIES FOR MEDICAL
you consider the whole, you again
RESEARCH
start to see something different.
AND
FACILITIES)
TEACHING
CREATES
NEW
With the significant expansion of
OPPORTUNITIES IN THE WEST END.
the University of South Australia’s City West campus coupled with the and Government House at the centre,
aforementioned developments on
for a new generation of health care
the ‘wellbeing’/education precinct
North Terrace, the West End of this
professionals but cater for us all
to West Terrace and the cultural/
axis stands to be a much busier
in terms of new innovations both
education precinct to East Terrace.
place. Opportunity again will exist
technical and cultural. Further,
North Terrace will be a place where
here for people to live in larger
the vacated hospital site provides
opportunity exists for education/
numbers in this part of the city both
opportunity for new civic and
culture and wellbeing over the entire
through new student accommodation
commercial activity in the east,
width of the city.
developments and permanent
building on its highly successful
residents. Further, if the visions
transition from market precinct
Moving one street south to the
for expanding the existing cultural
to a thriving retail and hospitality
Rundle Street/Rundle Mall/Hindley
cluster of UniSA/Adelaide College
destination. Standing back from each
Street axis (the major retail and
of the Arts/JamFactory/Australian
of these individual developments we
hospitality spine of the city). We see
can start to see the future of North
these three places in isolation and
Terrace in totality; Parliament House
often in competition with each other
FUTURE POSSIBILITIES
These opportunities are not only
ADELAIDE REINVENTED : 2015/2016 : FUTURE POSSIBILITIES
Photos: 3. North Terrace. 4. RIverbank Precinct.
The central section of Hindley Street
the positive qualities of ‘slow’ and
is currently moving through a period
build a food and wine culture that is
of change. With the street’s new
based on our terroir.
hotel developments, the improved access to Adelaide Oval, a return of
THE CITY BEING SO INTIMATELY
commercial cinemas and a redress
CONNECTED TO FOOD PRODUCTION
of liquor licensing legislation, this
REGIONS AND PEOPLE – AND THE
will bring significant opportunity for a
CITY BEING SO CONNECTED TO THE
reawakening of daytime commerce and
NATION AND WORLD VIA AN EASY
a broader, richer and safer early evening
TO NAVIGATE AIRPORT – ADELAIDE
and night time economy. Like North
WILL BE A FOOD AND WINE CITY,
Terrace, the Hindley/Rundle axis in the
NOT A CITY WITH A COUPLE OF
future will be a vital commercial and
FOOD AND WINE STRIPS.
cultural corridor with a rich collection of complementary and overlapping uses.
The ready connections we take for granted in Adelaide need to be further
Importantly, this activity will stretch from
developed; the city is not an island and
West Terrace to East Terrace. The future
will remain the centre of our greater
of the city lies in the whole city being a
city and state in the future. The future
place of opportunity rather than pockets
Adelaide will be better connected via
of activity interspersed between areas of
excellent public transport (hopefully
apparent dullness. Our city streets are
trams) around the city and to the
interdependent and connected, for the
suburbs. Importantly, Adelaide
city to be a place where people look to
will be a place for all ages, young
live, work and visit this interdependency
entrepreneurs and empty nesters
and complexity needs to be recognised
looking for a more cosmopolitan
and nurtured. In the future, I trust we
lifestyle are already coming here, but
stop looking at our city as a collection of
families will also live here accessing
‘main streets’ that sit in competition with
the proposed new schools. Adelaide
suburban commercial strips or shopping
will again become a place that’s great
centres but rather a three-dimensional,
for children, teenagers, young adults
intertwined and varied assemblage of
and older people.
experiences that co-exist within the green ring of the Adelaide Park Lands.
3
In the future, not only will South Australians seek to live and work,
Experimental Art Foundation/Nexus/ Media Resource Centre into a larger
The city will certainly be denser
learn and have fun in the city, but
entity anchored with a large new
but will never lose its human scale;
also increased numbers will visit a
performance space are realised,
Adelaide can demonstrate that small
city that has grown into a compelling
then the West End will develop into
is genuinely beautiful if it chooses to.
destination from North to South and
another important cultural hub in the
This is a city that can demonstrate
East to West Terraces.
city to complement North Terrace and
the value of quality over quantity
the Festival Centre.
particularly in design. It will embrace
4
CONCLUSION Adelaide has always been charming, relaxed and beautiful – a boutique city that was one of this country’s best-kept secrets. Now, Adelaide has embraced and strengthened its charms with a pulse that beats throughout the city. And the world has noticed.
counterparts for inspiration but looking
for locals and visitors thanks to the
The establishment of the Health and
confidence of entrepreneurs to start
within. With our Adelaide Park Lands,
freeing up of outdoor dining, taking
Biomedical Precinct on North Terrace,
up and carry out business in our city,
multitude of engaging festivals, a
advantage of the city’s great climate.
is set to be the largest precinct of its
a place that is thriving on innovation
kind in the southern hemisphere and
and a point of difference.
flourishing multicultural heritage, IN 2015, ADELAIDE WAS THE ONLY
access to brilliant produce and with
Adelaide hasn’t had a rush of
will activate the city’s north-western
AUSTRALIAN CITY LISTED IN THE
world-class wine regions and scenic
developments like some other
corner. This positions Adelaide to be a
In myriad ways many have contributed
NEW YORK TIMES’ 52 PLACES TO
landscapes at our doorstep, we know
Australian cities where character
leader in health training, research and
to the city’s reinvention including
GO WHILE LONELY PLANET RANKED
what makes the city tick and we aren’t
has been lost; rather Adelaide’s
clinical services; and the precinct’s
entrepreneurs, universities, community
ADELAIDE NUMBER NINE IN ITS
afraid to showcase it to the world.
development has been undertaken with
strong commercialisation focus opens
and governments.
purpose. This is to our advantage. The
the door to new investment and job opportunities.
TOP DESTINATIONS FOR 2014. ADELAIDE CONSISTENTLY APPEARS
Adelaide is becoming a well-
city is growing and being revitalised in
IN THE TOP 10 OF THE WORLD’S
connected and cosmopolitan city
innovative ways, which means its allure
MOST LIVEABLE CITY LIST AND WAS
with beautiful buildings new and
won’t be lost now or in the future. We are
With new boutique and exclusive
commercial life; a city where everyone
RANKED NUMBER FIVE IN 2015.
old, intriguing laneways and spaces
paving the way for better and affordable
hotels and residential developments
can comfortably visit and explore, live,
that invite people to explore and
city living that offers a quality of life that
on the horizon, there will be a buzz
work and invest. Crucially, Adelaide is a
Importantly, Adelaide is a favoured
play. Then there are the restaurants
is second-to-none. We are admiring
that continues to charge the city as
city that will excite and inspire.
destination because the city is
and bars that are truly world-class,
our city as it grows and matures as a
more people come to live and stay.
not looking to its eastern state
many of which are now more attractive
destination that is uniquely Adelaide.
There is a recognised increase in the
Adelaide is the heart of South Australia’s civic, cultural and
CONCLUSION
THE TIMES
THE TELEGRAPH
THE INDEPENDENT
TIME OUT
HOT 100 WINES SA
YOUNG RELEASE STYLE/JOVEN/ NOUVEAU WITH TEXTURE
An intriguing wild wine. Exuberant and celebratory with decadent pepper and spice.
Ready to drink now, young release style wines show little influence from wood. They celebrate the freshness and vitality of spring as we ease out of a heavy, long winter.
65 –
REDS | HOT 100 WINES 20 15/16
BETWEEN THE VINES
GOLDING WINES
MURDOCH HILL
2013 Pinot Noir Adelaide Hills
2015 Pinot Noir Adelaide Hills
Savoury but with plenty of
Dusty cherries and plums,
2015 Ridley Pinot Pinot Adelaide Hills
red cherries and strawberries.
vibrant light spice. Energised
Delicate and textural with
Notes of damp earth sit
but not lacking depth or
incredible softness. No dilution
alongside fine tannins.
succulence.
to the fruit character, however. A classy wine. Hints of verbena and ginger add complexity.
Growing better wine ~ naturally Discover our certified organic wines and Sustainable Cellar Door in McLaren Vale.
GEMTREEWINES.COM
– 66
HOT 100 WINES 20 15/16 | REDS
HOT100WINES.COM.AU
WIRRA WIRRA
WHISTLER WINES
PURPLE HANDS WINES
2014 Esperanza Touriga McLaren Vale
2015 Stacks On G.S.M. Barossa Valley
2014 Old Vine Grenache Barossa Valley
Fragrant – no shortage of fruit
Thick and rich, with a lovely
An intriguing wild wine.
with this wine. It is vibrantly
bright silky middle palate.
Exuberant and celebratory with
juicy and shimmies across the
Dense yet fine tannins finish
decadent pepper and spice.
palate with verve and precision.
it off.
MR MICK 2015 Novo Sangiovese Clare Valley The beauty of youth – silky tannins, classy structure and plenty of floral high notes are backed by succulent acidity, which leads to a refreshing finish.
They celebrate the freshness and vitality of spring
67 –
AWA R D | H OT 1 0 0 W I N E S 2 0 1 5/ 1 6
Chef Duncan Welgemoed, the inaugural winner of the Howard Twelftree Award, says Romeo embodies all the qualities that make an exceptional maitre d’ and host.
“F R I E N DL I N E S S, CON T ROL, T H E H IG H E ST L E V E L OF PRODUCT K NOW L E D G E, PROF E S S IONA L I S M A N D , M O S T I M P O R T A N T LY, WA R M T H , ” W E L G E M O E D S AY S . “ S H E H A S M A D E H O S P I TA L I T Y I N S O U T H AU S T R A L I A A B E T T E R P L AC E A N D H A S D E D I C AT E D H E R L I F E T O T H E I N D U S T RY A N D F O R T H AT W E S H O U L D A L L F E E L INDEBTED TO HER.”
David Swain and Sharon Romeo. Photo supplied.
AWARD
HOWARD TWELFTREE AWARD – DAV I D K N I G H T–
Lifelong friend of Twelftree and his first publisher, Philip White agrees wholeheartedly. “It’s easy to be so comforted by her smooth welcoming warmth that the diner can miss the acuity and persistence of her brilliant gastronomic intellect,” White says. “The odds are stacked against one ever encountering a mind so sharply focused on the joys of the table.” Conceived by Amanda Jane Pritchard as part of the Adelaide Food and Wine Festival, the Howard Twelftree Award’s baton has been passed to the Hot 100. The Hot 100 would like to thank this year’s judges Philip
Fino’s Sharon Romeo is this year’s recipient of the Howard Twelftree Award for Outstanding Contribution to Food in South Australia.
T
White, Karyn Foster, Cheong Liew, Milton Wordley, Marina Goldsworthy, Mark Reginato, Maxwell Mason, Paul Wood, Tamrah Petruzzelli and Duncan Welgemoed who gave up their time to select a winner. A special thank you to
he Howard Twelftree Award is an annual
of food and wine. Along with chef David Swain, Romeo
decoration given to an innovator of the
owns Fino Seppeltsfield and the original Fino in Willunga.
Welgemoed and Africola for hosting the judges.
South Australian gastronomic community who challenges the way we dine or think
Romeo and Swain opened Fino Willunga nine years ago. It
about food. Named in honour of Howard Twelftree – The
is famous for its use of McLaren Vale produce, a much-
Adelaide Review’s long-time food critic who wrote under
lauded wine list and elegantly simple cooking by Swain.
the nom de plume John McGrath – the award can be given
But what makes Fino truly memorable is the care and
to a chef, producer, communicator, photographer, grower,
hospitality of Romeo, who heightens every visit with her
manufacturer, designer or any contributor to the local food
personality and attention to detail. The pair opened the
scene. This year, the honour goes to Fino’s Sharon Romeo.
much larger Fino Seppeltsfield in 2014 to great success,
Like Twelftree, Romeo influences and inspires everyone
winning rave reviews around the country.
she meets with her sincere character and knowledge
Sharon Romeo winner of the Howard Twelftree Award
HOT 100 WINES 20 15/16 | SECTION
– 68
HOT100WINES.COM.AU
AUTHENTIC PROGRESSION BY DAV I D K N I G H T
No local eatery exemplifies this year’s Hot 100 theme of Classic Vs Contemporary better than Kutchi Deli Parwana.
69 –
T
FO O D | H OT 1 0 0 W I N ES 20 1 5/16
he Ebenezer Place diner is a casual offshoot of Parwana (the Torrensville sit-down restaurant). Just like its parent restaurant, Kutch Deli revolves around authentic Afghan
food but its casual pop-up feel with a colourful fit out by MASH and Studio Gram (that is nominated for an International Bar and Restaurant Design Award) means Kutchi Deli juxtaposes traditional food with a contemporary feel. For Durkhanai Ayubi, who runs Kutchi Deli with her family, the Ebenezer Place eatery, like its parent restaurant, revolves around authentic Afghan food.
“ T H E R E C I P E S W E U S E H AV E BEEN ON MY MUM’S SIDE OF T H E FA M I LY F O R G E N E R A T I O N S , ” AY U B I S AY S . “ I T ’ S J U S T P A C K A G E D I N A D I F F E R E N T W AY, S E R V E D T O A D I F F E R E N T C ROW D AT A D I F F E R E N T PA C E , A N D I S M O R E C A S UA L .
“It’s a pop-up twist on what we do over there [Torrensville], because my sisters and I are the ones who started this one [Kutchi], so it reflects our experiences having lived most of our lives here. We just tried to mix those elements and make sure the food is as authentic as ever, and that it’s still got that spirit of generosity.” The Ayubi family escaped the Soviet-Afghan War and moved to Australia in 1987. After working odd jobs, Ayubi’s parents opened Parwana six years ago. “It’s that migrant story of that they were both well educated, had great jobs and were from well-established families. And they lost all of that,” Ayubi says.
HOT 100 WINES 20 15/16 | FOOD
– 70
HOT100WINES.COM.AU
“They came here and worked odd jobs while raising four young kids. In the end, it was a very natural transition from family or community get-togethers centred on food to people asking my mum to cook for weddings and that sort of thing. We knew that nobody was doing Afghan food in that really traditional, authentic way. To have a sit down dinner place serving that kind of food, it wasn’t something we had set out to do. It just kind of happened.” Ayubi says her family’s recipes are special because of her mother (Farida), who’s own mother died when she was young. Farida’s father, a high-ranking military officer, raised her and he was quite well off, as they had a live-in chef who once cooked for Afghanistan’s king.
“M U M LOV E D CO OK I N G A N D H E R DA D E N COU R AG E D H E R TO LEARN TO CO OK FROM TH E F A M I LY C H E F. S H E G R E W U P U N D E R S TA N D I N G T R A D I T I O N A L M E T H O D S A N D A U T H E N T I C WAY S T O P R E PA R E T H I N G S A N D T H E L I T T L E T H I N G S T H AT YO U D O N’ T KNOW UNLE S S S OM EONE WHO H A S T H AT K N OW L E D G E O F T H E
policy analyst in Melbourne before returning to Adelaide,
F O O D ’ S H I S T O RY H A S TAU G H T Y O U.
is now involved in the day-to-day operations of both
I T H I N K T H AT ’ S W H AT M A K E S T H E
places. Parwana is also about to open another casual
FOOD SPECIAL.”
restaurant in the New Year at Flinders University. Ayubi says that even though all the Parwana businesses (which also includes a dessert catering arm) are about authentic Afghan food, the places will continue to evolve.
Before opening Kutchi Deli, Ayubi and her sisters worked in their parents’ restaurant, doing odd shifts even though
“You stay the same you die, basically. You need to
they all had full-time work. Ayubi, who was employed as a
know what’s really important to you and what you can’t
71 –
FOOD | HOT 100 WINES 20 15/16
Sayed Ashna, Fatema Ayubi and Durkhanai Ayubi.
compromise on. We know what that is for us, but in
and opportunity through the food.
terms of even the menu offerings, at first there was
“For people like us, from a country with all these
just one menu but now there are three menus a week.
perceptions associated with it, we can offer something
Our philosophy is to keep the menus small. We make
genuine about that country without saying anything.”
everything fresh every day and don’t have endless stuff on our menu that we need to freeze.” Ayubi believes places such as the Parwana eateries can tell stories of migration
KUTCHI.COM.AU
A pretty, gloriously aromatic, silky and supple wine. Simple and delicious!
HOT 100 WINES SA
STRUCTURAL AND SAVOURY These are tannin-rich wines usually
associated with Italian and Mediteranian red varities; examples include Agliancio, Mencia, Nebbiolo, Sangiovese and Tempranillo.
73 –
SECTION | HOT 100 WINES 20 15/16
HENSCHKE Giles 2013 Pinot Noir Adelaide Hills Bright red fruit with delicate floral notes sit in perfect balance – well energised and utterly drinkable.
MURDOCH HILL 2014 Landau Syrah Adelaide Hills Displays evidence of whole bunches in the ferment –
Our old vines were here before we were born. We hope they will remain for future generations. Each harvest renews promises made in spring. We live and work in a continuing, yearly cycle. These vines and their wines give us all a taste of eternity.
In a world where wine brands come and go, WOODSTOCK remains a beacon of McLaren Vale, South Australia. Come taste our great selection of wines at our Cellar Door and experience the beautiful combination of seasonal, local produce and WOODSTOCK wines at our Coterie Restaurant.
crunchy and juicy yet savoury. Drinkable and vibrant.
James Halliday Wine Companion 2016 ~ Outstanding winery regularly producing wine of exemplary quality
WOODSTOCK ESTATE | T: +61(8) 8383 0156 WWW.WOODSTOCKWINE.COM.AU FOLLOW US ON
HOT 100 WINES 20 15/16 | SECTION
– 74
HOT100WINES.COM.AU
OCHOTA BARRELS
UNICO ZELO
2015 The Price of Silence Adelaide Hills
2014 Grenache Adelaide Hills
Light on its feet and oh so deft
and slightly sour red cherry.
– has lift, freshness and clarity
Transparent and shimmers in
of expression. Shows positive
the glass with a silky texture
whole bunch influence. Very
and a chalky finish.
Perfumed aromatics of rose
pure.
285 rundle st adelaide (08) 8227 0344 www.streetadl.com
streetadl
@s t re e t _ a d l
street_adl
BIRD IN HAND
OCHOTA BARRELS
2013 Nest Egg Merlot Adelaide Hills
2015 Texture Like Sun Adelaide Hills
A rich wine with a distinct dried
Quite a spectrum of flavours
fruit character, prunes and malt
with layers of candied fruit.
extract. Not heavy – balanced
Intriguing and hard to place,
by dancing tannins.
but utterly drinkable.
75 –
WIRRA WIRRA 2014 Esperanza Monastrell McLaren Vale
ROCKBARE 2014 Tempranillo McLaren Vale A big wine with sweet notes of strawberry and pomegranate and topped with violets and
REDS | HOT 100 WINES 20 15/16
KIRRIHILL WINES 2014 Regional Range Cabernet Sauvignon Clare Valley
Bright and spicy with an edge
lavender. Has a lively fresh
‘Luncheon Claret’ style par
of cinnamon. Tapers nicely
succulence.
excellence. Finely framed and
through the palate. Super
cedary with dusty tannins
slurpable.
shooting through. A slight hint of mint is pleasingly fresh and anchors the fruit impressively.
– 76
HOT 100 WINES 20 15/16 | REDS
STONE BRIDGE WINES 2013 Grenache Mataro Clare Valley
HOT100WINES.COM.AU
HENSCHKE 2012 The Rose Grower Nebbiolo Eden Valley Lovely perfumed nose of rose
REILLYS WINES 2013 Dry Land Sangiovese Clare Valley
A pretty, gloriously aromatic,
hips and red fruit, juicy acid
silky and supple wine. Simple
and a fine sheath of wispy
Juicy and bouncy fruit, terrific
and delicious!
tannins. Light frame but plenty
acid line and a very fine tannin
of stuffing.
framework. Feels chalky and savoury despite the richness of fruit. A neat balancing act.
Discover our Roots in McLaren Vale.
Come and visit our new tasting pavilion and enjoy our award winning wines. Beresford Tasting Pavilion open Wednesday to Sunday 10am – 5pm 252 Blewitt Springs Road McLaren Flat
VOKW151006
info@beresfordwines.com.au www.beresfordwines.com.au
INTENSELY PASSIONATE, QUINTESSENTIALLY
McLaren Vale
77 –
SECTION | HOT 100 WINES 20 15/16
PLUMM.COM
79 –
SECTION | HOT 100 WINES 20 15/16
HOT 100 WINES SA
Extremely bright and instantly appealing with a juicy, silky middle palate offering plenty of pleasure. Highly drinkable.
FRUIT FORWARD WITH FINESSE South Australia’s environment is conductive to fruit
forward wines given that many of this state’s wine regions bathe in sunshine at lower altitudes. Shiraz is the king of rich fruit forward and full wines but Cabernets, Durifs, Petit Verdots, Merlots and Mataros are other examples.
81 –
KARRAWATTA 2013 Dairy Block Shiraz Adelaide Hills Stunning aromatics - a terrific
REDS | HOT 100 WINES 20 15/16
WICKS ESTATE
THE PAWN WINE CO
2014 Shiraz Adelaide Hills
2014 El Desperado Red Blend Adelaide Hills
mix of white spice and anise,
Cherry, blackcurrant pastille
with smoked meats thrown
and licorice mix with juicy
Out-of-the-box aromas of
in. A delightful line of tannin.
tannins and a fine, focussed line
fresh meaty steak, tomatoes
Savoury and moreish.
of bright acidity.
and oregano. Lots of appeal through the palate and tannins on the back straight.
One of the greatest musicians of our era
Zukerman Special Events 23 - 27 Nov 2016 ADELAIDE TOWN HALL
In the hands of a master, the violin weeps, warbles and soars. ASO’s Artist in Association, Pinchas Zukerman, weaves time and sound, passion and vision together to create an experience of undiluted glory.
23 Nov
Zukerman Trio
25 & 26 Nov 27 Nov
with Amanda Forsyth Cello & Angela Cheng Piano
Zukerman In Concert
Zukerman & Friends
with the ASO Nicholas Carter Conductor
with Amanda Forsyth Cello & members of the ASO
proudly supported by
Info & tickets aso.com.au or BASS 131 246
HOT 100 WINES 20 15/16 | SECTION
– 82
HOT100WINES.COM.AU
HONEY MOON VINEYARD
BIRD IN HAND
2013 Pinot Noir Adelaide Hills
2014 Two in the Bush Merlot Cabernet Adelaide Hills
Classic pinot nose – generous red fruits, sweet palate and
A highly perfumed wine with
complex character.
lots of fresh lavender, backed up by a deep and voluptuous palate of blueberry compote and fleshy black plums.
CIRILLO 1850 ESTATE WINES
WIRRA WIRRA
2013 Cirillo Steingarten Shiraz Barossa Valley
2014
Has a jube-like perfume lift –
slippery, juicy and lifted rose-
very delicate, long and layered
petal florals. The one wine most
flavours of cranberry and
evidently adhering to the spirit
pomegranate intertwine with an
of the fruit forward with finesse
Aperol-like bitterness.
class.
The Absconder Grenache McLaren Vale
A savoury edge balances the
83 –
Australian Wine Companion 2016
In The Family Since 1926 Experience Counts 13-23 Clacton Road, Dover Gardens SA 5048
www.patritti.com.au
SECTION | HOT 100 WINES 20 15/16
– 84
HOT 100 WINES 20 15/16 | REDS
HOT100WINES.COM.AU
HENTLEY FARM
SCHWARZ WINE CO.
BRASH HIGGINS
2014 The Stray Mongrel Barossa Valley
2014 Meta Grenache Barossa Valley
2014 GR/M Grenache/ Mataro McLaren Vale
Discreet oak adds a new
Lemongrass and green herbs
Extremely bright and instantly
dimension to the red fruits and
vie with rose hips on the nose.
appealing with a juicy, silky
herbs. Rich and savoury.
Very juicy with a complex web
middle palate offering plenty of
of tannin.
pleasure. Highly drinkable.
CIRILLO 1850 ESTATE WINES
FAUX PAS WINES
2014 The Vincent Grenache Barossa Valley
2013 Grenache McLaren Vale
A lovely nose: delightful rose
sweet and sour cherries. Hints
petal perfume with redcurrants
of pomegranate and cranberry,
and a twang of orange peel/
with a lifted bergamot note.
Campari. Flirtatious yet serious.
Round and supple palate that is
An interesting tussle between
soft and gentle.
Shiraz is the king of rich fruit forward
85 –
F E AT U R E | H OT 1 0 0 W I N E S 2 0 1 5 / 1 6
BEST OF STATE – SA R A H WA L S H –
Why South Australian wineries should use the State Brand
T
here’s a reason why 60 percent of Australia’s export wine comes from South Australia. The state is world-renowned for producing the best quality fruit. Each year it delivers
more than half of Australia’s premium-grade fruit harvest. For South Australians, wine is a way of life and a source of
The State Brand was launched in March 2013 for this
“The State Brand can be used in a multitude of ways. It may
pride. There are 720 wineries, across 18 unique regions,
purpose – to build awareness of South Australia, highlight
be integrated into marketing materials, like at Serafino
which are blessed with diverse soils and climates – creating
its strengths and show the world where the best brand
Wines, or simply used on the website,” says Brand South
beautiful and distinct wines. The industry is also a key
comes from.
Australia CEO Karen Raffen.
More than 2,500 South Australian businesses are currently
“Whichever way, the team is here to help and make the
using the State Brand, and many are from the wine industry.
process as simple as possible.”
economic driver, with the state’s 2015 wine grape crush delivering an enormous $447 million. So why is the wine of such a high quality? It’s because
This includes Serafino Wines in McLaren Vale who are using
South Australia is home to some of the healthiest and
the brandmark on wine tasting notes, their website, email
oldest vines, which are phylloxera-free and growing in
signatures and at events. “We are now considering including the State Brand on wine
clean environments.
T O R E M A I N I N T E R N A T I O N A L LY COM PETITIVE AND REI NFORCE T H E Q UA L I T Y O F T H E S TAT E ’ S W I N E , I T I S I M P O RTA N T T H AT T H E
“The State Brand acts as an anchor for Serafino Wines to be
cartons and bottles to reinforce our relationship with South
recognised as South Australian,” Serafino Wines National
Australia,” says Gallagher.
Sales and Marketing Manager Russell Gallagher says. “It instantly aligns Serafino to South Australia’s reputation as the wine state, and is an easy way for people to locate
Sarah Walsh is Brand SA’s Marketing and Communications Manager
the winery.”
S O U T H AU S T R A L I A N W I N E I N D U S T RY P R E S E N T S A U N I T E D F R O N T.
For Serafino Wines it has been a step-by-step process.
The brand is flexible in its design and it takes just minutes to register. Brand South Australia recognises that there is ‘no one size fits all’ when it comes to branding, and encourage wineries to use the brand in a way that works for them.
To download the State Brand, head to brandsouthaustralia.com.au. For further information or assistance with the process, contact Brand South Australia on 08 8211 8111 or email marketing@brandsouthaustralia.com.au.
HOT 100 WINES 20 15/16 | SECTION
Available at Parade Cellars
NOBODY BEATS PARADE CELLARS PRICES CONDITIONS APPLY
PARADE CELLARS paradecellars.com.au Shop 15, Norwood Place 161 The Parade, Norwood 8332 0317
– 86
HOT100WINES.COM.AU
BERESFORD WINES
LLOYD BROTHERS
2013 Bell Tower Merlot McLaren Vale
2013 Mataro McLaren Vale
Purple fruits are ripe yet
ripe but with excellent fine and
slurpable. Fine tannins trim
chalky tannin. Complex with
and tailor the plushness.
polished leather, dark chocolate
Energetic but not uncouth.
and plenty of flesh on its bones.
ST HALLETT WINES
SHUT THE GATE WINES
2014 Garden of Eden Shiraz Barossa Valley
2012 Single Site Grenache Clare Valley
A clear raspberry character
It’s the perfume that takes
dominates the nose with mint
you away. The sweet and sour
and hints of pepper. Belies
creamy strawberry nose is
its strength with sapidity and
gorgeous. The bright, almost
juiciness.
sweet, fruit is clean and fresh.
A savoury, meaty wine that is
87 –
REDS | HOT 100 WINES 20 15/16
KILIKANOON WINES
BERRIGAN WINES
PATRICK OF COONAWARRA
2012 Prodigal Grenache Clare Valley
2015 Merlot Robe and Mt Benson
2012 Mother of Pearl Shiraz Coonawarra
Excellent tannin structure is
refined and bright. This young
A lovely thread of dark fruit is
really appealing: chalky, great
wine still has plenty of room
aided by chocolate, licorice and
length with a moderate body.
to unfurl.
vanilla. Savoury tannins rescue
Stewed cherries and plums are
Soft peppery spice backs up
this big, bold wine. Powerful.
the red fruits.
Available at
Dan Murphy’s
HOT 100 WINES 20 15/16 | FOOD
FOOD
CUCINA POVERA – C A M I L LO C R U G N A L E , M E R C ATO –
Cucina Povera means poor kitchen in Italian and with their Cucina Povera menu, Camillo Crugnale and Mercarto highlight all of Italy’s regions.
– 88
HOT100WINES.COM.AU
89 –
STRACCIATELLA CERTOSINA
FOOD | HOT 100 WINES 20 15/16
6.
In a small bowl, beat the two eggs and Parmesan cheese. If you are using a large soup bowl to present at the table, pour the
SERVES 4 TO 5
egg mixture into this, otherwise, divide the egg mixture into individual soup bowls.
Florence-style ‘egg drop’ soup with poached garfish and bottarga mullet roe. Zuppa alla Certosina is a 7.
fish and tomato soup that is plumped with an egg
Pour the boiling soup over the egg mixture
finish. Stracciatella means ‘little shred’ in Italian
and stir gently to mix the egg well through the
and it describes the shreds of egg in this nourishing
soup. The egg will cook in the hot soup and
soup. This dish originated in a monastery and it’s
the whole thing will become beautifully thick
not something you’ll find on many menus these
and creamy while the egg and Parmesan
days. My mother makes a similar dish for special
create little shreds, characteristic of egg drop
occasions as my father insists to have this soup at
soups. If you prefer a perfectly smooth and
our Easter or Christmas family gatherings.
creamy soup, you can also blend the eggs directly into the saucepan of boiling soup after turning off the heat with a stick hand blender or a fine whisk.
– INGREDIENTS –
˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜ ˜˜
8.
500g of salted baccala or garfish (I have used a little of both) Half a brown onion Flat leaf parsley Half a stalk of celery (no leaves) 1L of water or chicken, fish broth 250g ripe diced peeled tomatoes Sea salt and pepper 2 whole eggs Finely grated Grana Padano or Parmesan cheese Quarter-loaf of Italian bread (preferably ciabatta) 15g fine polenta (I use Caputo polenta) Olive oil
I like to grill small portions of filleted garfish on top to make it more presentable and just before, serve a little bottarga mullet roe or tuna roe with freshly chopped parsley.
BOTTARGA Bottarga is salted, cured fish roe that is traditionally sliced thinly or ground and sprinkled on seafood dishes. It may sound weird and stinky, but trust me a little tossed in with spaghetti and clam sauce or sprinkled over fresh beans instantly transports you to the seaside. Bottarga’s flavour is the essence of the sea: fishy, but not in a bad way, and very briny from the salt. Meanwhile, make the croutons by cutting
If you happen to come across large roes in fish you
the bread into cubes, drizzling with olive oil
catch, or if you buy some at the market, this is an
Wash and chop the onion, celery and a
and toasting in the oven until crunchy and
excellent way to preserve them.
handful of parsley and place them in a large
golden. Set aside. Once cold, grind into fine
I typically use shad roe for this, but the Sardinians
saucepan, sautéeing gently in some olive oil
breadcrumbs.
use mullet or tuna roe. You could also use herring,
– METHOD – 1.
3.
until lightly golden.
flounder, or mackerel. You want small eggs, so no 4.
2.
Take the saucepan off the heat and pass
salmon and you want a nice ripe roe.
Add the fish and cover with water, chicken
the entire soup mixture through a sieve,
A ripe roe is one where you can see the eggs in the
or fish broth along with the tomato and salt
squeezing the solids well to drain all the liquid
sack they come in, and they are uniform in colour.
and pepper to taste. Add the diced peeled
from them.
Overly watery roe is ok, but will take longer to
tomatoes or equivalent pulp. Allow to simmer until the fish is cooked through and the soup is reduced slightly.
cure. The roe on the far left of the picture is over5.
Discard the solids remaining in the sieve and
ripe. Unripe roe will not work you must be able
return the liquid to the saucepan and bring
to see the eggs, if they are too small, do something
to the boil.
else with the roe.
H OT 1 0 0 W I N E S 2 0 1 5/ 1 6 | AWA R D
– 90
HOT100WINES.COM.AU
AWARD
DRINK DINE DESIGN – N AT H A N J A M E S C R A N E–
With furniture that embodies simplicity and intellectual depth, designer Liam Mugavin is the winner of the Drink Dine Design Award for 2015.
J
udged by panel members Brian Parkes, Ryan Genesin, Leanne Amodeo, Jane Lawrence and Duncan Welgemoed, the competition was stronger than ever.
The judges praised Mugavin for his winning piece the Hamra Chair, with DIA vice-president Ryan Genesin saying it “pushed the material (timber) in unconventional ways. The more you look at the chair, the more you appreciate the subtle details. No one wanted to take their hands off it!”
Liam Mugavin, winner of the Drink Dine Design Award for 2015.
91 –
AWA R D | H OT 1 0 0 W I N E S 2 0 1 5/ 1 6
T H E DE S IG N I S I N S PI R E D BY D O N A L D J U D D’ S E X P L O R AT I O N OF “OBJECTS AS THEY EXIST IN S PA C E ” . T H E C U RV E S E M P L OY E D ON THE UNDERSIDES ADD A F U RT H E R DI M E N S ION BY S O F T E N I N G T H E V I S UA L A N D P H Y S I C A L W E I G H T. I T I S T H E S U B L I M I N A L D E TA I L S A N D H I G HE N D S U B T L E T Y T H AT E S TA B L I S H E D T H E E N T RY A S A D E S E RV I N G WINNER.
The Hamra Chair is a piece that could easily be seen in luxury commercial or domestic environments internationally. This is testament to the high quality of Mugavin’s work, and the design excellence being produced in institutions such as the JamFactory. The young creative has had an extremely successful 12 months, having won the $20,000 Clarence Prize for It is evident that Mugavin’s work is driven by a strong
at Hamra Furniture, which was established in Adelaide
desire to express a sense of craft in every piece he
by George and Joseph Hamra in 1927. Drink Dine Design
Mugavin is a currently studying a Masters of Design
designs with careful precision and undying attention to
recognises emerging designers from South Australia and
Sustainability at the University of South Australia, is a
detail. There is a refinement to his design that articulates
provides a platform to encourage and promote the
JamFactory Studio Tenant, and an alumnus of the
both lightness and finesse. This is unmistakable in the
strong craft and design identity of the state. The prize is
Associate Training Program (Furniture Design Studio). His
Hamra Chair, which reads like a single sheet of timber,
worth $3000 and will contribute to supporting Mugavin
aesthetic is informed by his experiences in Japan, and
folded seamlessly.
in continuing to create innovative and beautiful furniture
Excellence in Furniture Design earlier this year.
often features the concept of ‘Ma’, which relates to
within the state.
presence and void in his work. The designer lived in
Mugavin has a family heritage in furniture making, which
northern Japan for four years before returning to Australia
is acknowledged in the piece. The name is a nod to
to establish his practice in 2013.
Mugavin’s great grandparents and generations of makers
LIAMMUGAVIN.COM
452 Longwood Road, Longwood 5153 Cellar door open Sat, Sun and public holidays 12-5pm www.betweenthevines.com.au
HOT 100 WINES SA
DREAMERS AND BELIEVERS
Deliciously spicy as fennel and cardamom dominate, surrounded by silky red fruits. Structural and crunchy on the finish.
These are the wines that push the boundaries; that challenge trends and traditions. These are the wines that might change you.
93 –
GUTHRIE 2014 The Snare Syrah Adelaide Hills Amaro and rosemary dominate
SECTION | HOT 100 WINES 20 15/16
ST HALLETT WINES 2014 Old Vine Grenache Barossa Valley
the fragrance with plenty of
Deliciously spicy as fennel
crunchy primary fruit. A lively
and cardamom dominate,
juicy style with some appealing
surrounded by silky red fruits.
reduction and textural drive.
Structural and crunchy on the
Available at Parade Cellars
finish.
SWITCH ORGANIC WINE
CAPE JAFFA WINES
2015 Bel Vino Nino Nino Langhorne Creek
2014 Riptide Blend Limestone Coast
Really pops out of the glass
lift to the nose. Apricot flesh
with freshness and vibrancy;
and pepper combine for an
highly perfumed and fantastic
elegant style.
NOBODY BEATS PARADE CELLARS PRICES CONDITIONS APPLY
What a wine… so much life and
natural fruit sweetness. Yum.
PARADE CELLARS paradecellars.com.au Shop 15, Norwood Place 161 The Parade, Norwood 8332 0317
H OT 1 0 0 W I N E S 2 0 1 5 / 1 6 | F E AT U R E
– 94
HOT100WINES.COM.AU
THE BUSINESS OF WINE –J A M E S B L AC K B U R N
-
Owning and running a winery has long been seen as a romantic notion; living the dream with a life on the land making wine.
B
ut you face many, if not all of, the same issues
Will the business stop with you? Have you discussed options
T E C H N O L O G Y A N D I N N O VAT I O N
facing businesses in other sectors. Before
with your family? Is your business sustainable? How much do
Businesses are increasingly looking to technology and
dissecting any of these topics you need
you need to retire on? What next?
innovation to help them meet a variety of critical objectives
to consider what your driver is for being in
– growth, cost-cutting, higher productivity, greater efficiency,
business. Is this your second career? A retirement plan? Is
I N T E R NAT IONA L E X PA N S ION
new product creation, increased market share, and greater
this a lifestyle business, or do you want to go global? With this
Expanding your business internationally can create unlimited
competitiveness, to name just a few. Disruptive events affecting
in mind, these are a few things you should consider:
opportunities for growth, particularly in emerging and other
your business are coming faster and are less predictable that
fast-growth markets. Expansion can bring a unique set of
ever before. Are you getting the right financial information to
EXIT STRATEGI E S
challenges, including supply chain sourcing, manufacturing,
make informed decisions? What are you doing to transform
What happens next? Every business owner at some point is
market-entry strategy, and building your customer base.
your business model? Are you disrupting your business?
faced with the decision to exit the business – whether it’s a
Layer on cultural differences, access to finance, tax strategies,
transition to the next generation, selling the business or going
human resource considerations and it becomes trickier. Are
public. Devising an exit strategy is something many business
you embracing the Asian Century? Are there new markets you
James Blackburn, Partner, PwC
owners put off indefinitely. Realise the benefit of early planning.
can enter? How do you do it?
PWC.COM.AU
95 –
SECTION | HOT 100 WINES 20 15/16
H OT 1 0 0 W I N E S 2 0 1 5 / 1 6 | F E AT U R E
– 96
FROM LITTLE THINGS... –T R E V O R M A S K E L L , C H I E F S T E WA R D –
The Hot 100’s Chief Steward Trevor Maskell and his volunteers reveal the behind the scenes activities that make the Hot 100 the success it is.
B
y now this show, this tiny wine thing, that gathers winemakers, writers, sommeliers, chefs, students, geeks and drinkers, should run smoothly, efficiently and effortlessly to find
the most drinkable wine of the year, from some of the best
tasting more than 1200 South Australian entries is what is
Let me send love to Lachlan Harris, TAFE SA lecturer who
now needed to find the best wine. Nineteen judges slurping
changed so much of his teaching schedule to be a part of the
SEBASTIAN FEICHTNER, YAN MAE KANG, THOMAS HOSKIN, I-CHING TSAI, ALVINA JOGIADINATA, AMBER CHEN, AUDREY ONGKOWIDJAJA
and spitting their way through so much grape juice; arguing,
Hot 100, collecting and collating all the reams of data from
ICHM
cajoling, philosophising, describing and scoring. Repeat.
the judges. Educational Manager, Tony Adey, for his support
Nineteen stewards with yours truly directing them to pour,
and guidance through an event that has experienced many
As hospitality students, we are incredibly grateful for the
clean, polish, juggle, taste, break, make coffee, set, re-set,
changes, especially last minute ones. Also to Shawna and
opportunity to be a part of this year’s Hot 100 operational team.
re-pour. Repeat. There is a lot of work involved, and it’s not
Lisa, hospitality industry identities who stepped up and
Maskell collaborated with our entire crew to ensure we delivered
always smooth.
directed the hour to hour and day-to-day stewarding stuff. I
an unbiased tasting and ranking system for the judges.
places in our state.
this for eight years providing passion, people, resources, and knowledge.
No. It doesn’t happen that way. It’s no longer small. Four days
am so thankful to them for their passion and support. And to Change – we cannot avoid it. But rather than think of change,
all the stewards for all their time and dedication.
how about evolution, instead? Seven years ago it was small.
Having had such a vast variety and immense number of wines to go through for tasting, it took the back office workload to a new
We fitted four judges, two stewards and 500 wines into one
As with last year, I am going to hand this article over to the
level. Your average washing and polishing of glasses technique
side of TAFE SA’s Regency campus wine room. Now, two
people that worked this not so tiny show; the students and
would not suffice with the heavy workload; hence we had to
kitchens, two wine rooms and a cast of more than 40 people
volunteers that started early and stayed late. I can tell you so
develop more efficient strategies to keep up with the usage whilst
and 1300 glasses and almost 4000 bottles. This isn’t tiny.
many things, but my crew just say it all so much better. So sit
minimizing breakages. Having had some team members whom
This is an event, and TAFE SA has been an integral part of
back, relax, and pour yourself a glass. Read and learn.
have been a part of the Hot 100 in the previous year, it allowed
97 –
F E AT U R E | H OT 1 0 0 W I N E S 2 0 1 5 / 1 6
for faster adaptation to an efficient large scale polishing system. The war room was the space for the judges to retreat and discuss after the initial tasting round. They would ask for retastes of wines they disagreed upon or wines which were so outstanding they needed to double check before officially handing out the points. This was another incredible way to show our professionalism. Our team in the war room had to gather the required wines from each team; often the requests overlapped, and once again the order of the wines was swithed in order to ensure anonymity whilst setting up another ‘small-scale’ tasting. Even though it was a heavy workload, the harmonious working environment brightened up everyone’s day and gave that extra boost of motivation. This was indeed a one of a kind experience for every member on our team and it was truly an honour and pleasure to be a part of the Hot 100.
Afifi Bakri, Sebastian Feichtner, Audrey Ongkowidjaja, Hillaria Juliana, Nicole Chia, Amber Chen, Alvina Jogiadinata, Quikai Pan, Yan Mae Kang, Nick Brown, Salina Fok, Trevor Maskell, Belle Yang, Lisa Ranson, Jenny Ryu, Kelly Wellington, Shawna Dominelli.
In the past, SA wines have been described as “sunshine in
from Parwana Kutchi Deli. We served aromatic and authentic
FEDERICO, VU AND JENNY
the bottle” with high alcohol levels. Yet we found most of
Afghan cuisine. The aroma of spices travelled through the
LE CORDON BLEU
the wines have been carefully crafted to alcohol below 14%.
whole kitchen area managed to catch every passerby’s
Most of the wines are clean and clear, elegant and refined.
attention, including the judges. I also had the opportunity to
The four days spent volunteering for the Hot 100 was
Most of the wines are presented as immediately drinkable
learn a lot about the specialty of Afghan cuisine and origins
absolutely worth it for the three of us. The event was much
and enjoyable, all reflecting the latest preference of wine
of some of the dishes.
larger than we expected. Seeing the judges taste and discuss
consumers in Australia. Camillo Crugnale came in the second day and amazed us with
made us more interested in the world of wines. Other than a deeper understanding of contemporary SA
his three course Cucina Povera menu. The highlight of the day
We are excited to match wines to our own recipes now, as we
wine culture, we came to appreciate the versatility and
was his Stracciatella Certosina (Egg Drop Soup).
are motivated culinary students. We also got to work with an
flexibility in teamwork and the art of wine stewardship. We
amazing crew of volunteers who are very passionate about
were not assigned to any particular job and we turned out
I was particularly excited on the third day, as Hentley’s Farm
their work, and we were so glad to have the opportunity to
to get engaged in all types of tasks – glass polishing, wine
Lachlan Colwill came in. Lachlan and his sous, Jimmy, served
work with them.
pouring, and dish decorating in the kitchen; floor plan
their signature Angel Oysters with passion fruit juice and
implementation and table setting. Initiative, observation,
glazed pull pork and beef tongue lettuce wrap with wild
Thanks to all 19 judges for kindness and sharing your passion
cooperation, communication, acceptance, understanding,
flowers and herbs that were picked from their farm. The food
of wines with us. We believe this event was the best chance
open-mindedness, liaison are indispensable attributes in
was light and refreshing, after having hearty meals for the
to develop our wine knowledge. We can’t wait to celebrate
teamwork. We had a profound perception of these qualities
past two days.
the 10th Hot 100 next year.
after participating in the 2015 Hot 100. The last day of the competition was an organic feast by Mirco and Hugh from Meat & Metal Co. The smell of flame grilled
SALINA AND KAI
AFIFI BAKRI
steak and roasted spiced chicken had people coming through
LE CORDON BLEU
LE CORDON BLEU
the door every minute! We also got to mingle a little bit with
Participating in Hot 100 Wines was a fascinating experience. .
As a cuisine student, I was so excited when I saw the list of
South Australia is renowned for its wines from specific regions
guest chefs to come and serve lunch for the judges and
but the wineries are broadening their viticultural composition
the stewards. I thought it would be a great opportunity to
It was an exceptional experience where I got to meet new
by growing French, Spanish and Italian grape varieties. The
volunteer and assist the chefs in the kitchen for the week.
people and make new friends. Most importantly, it shows me
the judges on the last day. Everybody was relieved that the
why I need to constantly challenge myself as it open so many
event presented an invaluable chance to taste different varietal wines at one time.
hardest part was over.
The first day of the competition we had Sayed and Fatema
doors to the culinary world I’m so passionate about.
99 –
SECTION | HOT 100 WINES 20 15/16
GOLDING WINES | Tasting Room | Golding’s Kitchen | Events Tasting Room 11-5 daily, wine flights, tastings & sales, cheese boards. Golding’s Kitchen 12–3 weekends & public holidays. Events – beautiful weddings & celebrations, bespoke corporate events. Family owned. Proudly Adelaide Hills. 52 Western Branch Road Lobethal SA / ph: +61 8 8389 5120 www.goldingwines.com.au
HOT 100 WINES SA
Rich, succulent, sweet and spicy. An enigma. A wine to come back to.
POWER AND PRESENCE
Representing the riper styles this state is famous for. Power and presence is about fruit depth, mouth-filling richness and lingering finishes.
101 –
REDS | HOT 100 WINES 20 15/16
WOLF BLASS
HONEY MOON VINEYARD
PARACOMBE
2012 White Label Cabernet Sauvignon Adelaide Hills
2012 Adelaide Hills Shiraz Adelaide Hills
Just lovely. An outstanding
Beautifully composed with
from the bottle very quickly.
example of lithesome Aussie
confidence, charm and grace.
Apricot, raspberry and a whole
Cabernet. Fresh on an ample
Poised, fragrant and supple.
lotta slink.
2011 Shiraz Viognier Adelaide Hills This is the kind of sexy and spicy wine that disappears
yet balanced frame.
WOLF BLASS
OXENBERRY FARM
2013 Gold Label Syrah Adelaide Hills
2013 Two Tribes McLaren Vale
Detailed, poised and balanced.
and sophisticated. This is a wine
Not pushing any boundaries,
that knows where it’s from and
but well composed and
shows the origins in the best
seamless. A wine very
possible light.
Rich but restrained. Satisfying
comfortable in its skin.
Fruit depth, mouthfilling richness and lingering finishes
HOT 100 WINES 20 15/16 | SECTION
– 102
HOT100WINES.COM.AU
PENNY’S HILL 2013 Footprint Shiraz McLaren Vale
Available at Parade Cellars
HEIRLOOM VINEYARDS 2013 Shiraz Barossa Valley
Very pretty nose – clean, juicy
Raspberry jostles with
and vibrant. Has heft and
pomegranate for position,
serious power. Smoke and
yet somehow they’re both
dark chocolate. The complete
outmaneuvered by white
package
pepper and cinnamon. Quality all round.
NOBODY BEATS PARADE CELLARS PRICES CONDITIONS APPLY
CHATEAU TANUNDA
TORZI MATTHEWS
2013 125th Anniversary Shiraz Barossa Valley
2012 Old Vines Shiraz Barossa Valley
Vibrant mélange of red fruits
Australian red. Some serious
(plum and cranberry) backed
tannin overlays mulberry, ripe
up by rose petals and pepper.
plum and orange peel.
Graceful, builds momentum
PARADE CELLARS paradecellars.com.au Shop 15, Norwood Place 161 The Parade, Norwood 8332 0317
through the palate.
A lovely example of an honest
Take your senses somewhere new. There’s nothing quite like a day at the new Petaluma cellar door, sitting on our deck with good company overlooking the stunning Adelaide Hills. You’ll shake hands with our cellar door team – and perhaps a passing winemaker. And of course, taste stunning limited releases and cellar door exclusives, as well as back vintages and current vintages from across our range, which has been rated 5-stars by James Halliday. Each wine draws inspiration from our three unique South Australian vineyard regions, making our new Woodside home a wonderful sensory experience – one you’ll be sure to visit again. Open Friday to Monday 10am to 4pm – 254 Pfeiffer Rd Woodside SA 08 8339 9300
Join us at the cellar door for Crush festival in January 2016. Find out more at petaluma.com.au
For eight or more guests, please book ahead.
– 104
HOT 100 WINES 20 15/16 | REDS
HOT100WINES.COM.AU
WOODSTOCK WINE ESTATE
CIMICKY WINES
PIRATHON BY KALLESKE
2013 Shiraz McLaren Vale
2014 Trumps Shiraz Barossa Valley
2014 Pirathon Shiraz Barossa Valley
Rich, succulent, sweet
Hedonistic. Raisin syrup,
Sugar, spice, and many other
and spicy. An enigma.
mulberry and chocolate with
things quiet nice. Vanilla
A wine to come back to.
cracked pepper and a lovely
sponge, sweet cinnamon and
mouthfilling burst of tannin to
notes of blueberry intermingle.
round things out.
Chalky tannin at the finish.
Visit our website to view the full product range and locate your nearest stockist...
designfurniture.com.au
105 –
BURGE FAMILY WINEMAKERS
TSCHARKE WINES
2013 Draycott Shiraz Barossa Valley
2014 The Master Montepulciano Barossa Valley
A big hit of blueberry prettiness
REDS | HOT 100 WINES 20 15/16
KALLESKE 2014 Merchant Cabernet Sauvignon Barossa Valley Fennel and smoked meats
suggests a big wine to come,
Sour red cherry and purple
overlay dark primary fruit.
but it is actually quite savoury
plums inform the nose of this
Acidity is bang on. Lovely
with lots of lavender and
righteously vibrant wine –
restraint and balance.
potpourri.
plenty of crunchy tannin makes this highly drinkable.
McGuigan’s The Shortlist is a multi-award winning range with varietal integrity at its heart. Individually numbered and limited in release, they deliver exceptional quality.
HOT 100 WINES 20 15/16 | SECTION
– 106
HOT100WINES.COM.AU
S.C. PANNELL 2014 The Vale Shiraz Grenache McLaren Vale
Available at Parade Cellars
NOBODY BEATS PARADE CELLARS PRICES CONDITIONS APPLY
PARADE CELLARS paradecellars.com.au Shop 15, Norwood Place 161 The Parade, Norwood 8332 0317
Very primary and alert. Perky,
STONE BRIDGE WINES 2012 Shiraz Clare Valley
juicy fruit that is clean and
Such a classy wine with deep
complete – lots of attractive
aromatics and all the trimmings.
spiciness. The finish fans out
A persistent and finely chiseled
softly.
palate completes the picture.
KILIKANOON WINES
KIRRIHILL WINES
2012 Blocks Road Cabernet Sauvignon Clare Valley
2014 Regional Range Shiraz Clare Valley
Classic stuff – fragrant spring
Quite bright and flirty; instantly
herbs and a lovely plushness of
appealing and almost flawless.
crunchy dark fruits hang off a
Maintains exuberance all the
big savoury line of tannin.
way through the palate.
GET A FREE FIRST RIDE UP TO $30
From low-cost to premium, every option feels like an upgrade to the everyday. And payment is automatic窶馬o cash, no card, no hassle. Get a reliable ride in minutes with Uber.
SIGN UP WITH THE CODE HOT100 First-time riders only. Travel in Adelaide. Expires 31/12/2016
UBER.COM/APP
HOT 100 WINES 20 15/16 | SECTION
– 108
HOT100WINES.COM.AU
MEAT AND METAL –DASHA ROMANOWSKI–
Meat and Metal is Adelaide’s newest exciting pop-up venture that kicked off in December 2014 at the West End Xmas Art Market & Carnival.
109 –
I
nspired by their mutual love of food, Hugh Earlam and Mirco Ruthoff were driven to start the business based on what matters most to them — a passion for providing great service, loud music, and an
appreciation for all things meat.
“OUR BUSINESS IS ABOUT BIG H U N K S O F M E A T, B L A R I N G M E T A L M U S I C A N D T H E C O L D M E TA L O F THE KNIVES ON THE HOT GRILL,” E A R L A M S AY S . “ T H E R E I S N O P R E T E N S I O N A B O U T W H AT W E D O. ”
With Earlam’s experience in front-of-house service and Ruthoff’s abilities as a head chef, the duo run the business independently with some assistance from Ruthoff’s wife, Kate. Meat and Metal offer street-style meals from their pop-up stall – a recent addition to the growing menu includes a San Jose Spanish sausage accompanied by sauce romesco and a salad of sprouted pulses, kale, apple and turnip garnished with fresh lemon and pickled onion. The pair hopes to establish themselves at a brick and mortar location in the near future. Until then, catch them at The Market Shed on Holland and keep up to date on future appearances on their Facebook page.
FACEBOOK.COM/MEAT-METAL-CO
Mirco Ruthoff and Hugh Earlam.
FOOD | HOT 100 WINES 20 15/16
– 110
HOT 100 WINES 20 15/16 | MUSIC
HOT100WINES.COM.AU
RECORD ROULETTE – DAV I D K N I G H T –
The Hot 100 isn’t just a wine competition; it is a celebration of the best of South Australia and this includes food, culture, the arts as well as wine.
M
usic plays a big part of the Hot 100; judges
The DJs who took part in Record Roulette included some of
listen to music while tasting, local playlists
the state’s best-known and most respected selectors: Oisima,
are created for the competition and the Hot
James Curd, Driller Jet Armstrong, Troy J Been, Adam Frawley,
100 launch party features musicians and DJs.
Oli Kirk, Ben Smith and Phil Rogers. The DJs played for the
Previous music ambassadors have included Ross McHenry
judges during days two and three of the four-day judging process. All the sets are available to listen to on Soundcloud.
(Shaolin Afronauts, Transatlantics) and Alies Sluiter (Picture Box Orchestra). This year, local radio station Fresh 927 is our music ambassador.
FRESH 927’S CONTENT MANAGER TOM M A RT I N E X PL A I N E D TO T H E HOT 10 0
Fresh 927 collaborated with us on their idea Record Roulette.
J U D G E S T H AT J U S T A S T H E J U D G E S
This resulted in an innovative music partnership where some
W E R E A B L E TO DI S COV E R E XC I T I N G
of South Australia’s top DJs stepped up to DJ for the judges, but
N E W W I N E S , T H E D J S T H E M S E LV E S
with a twist. As each DJ played someone else’s record collection and they had no idea whose records they would play until they stepped up to the decks, so they would play ‘blind’. This theme
COU L D DI S COV E R N E W R ECOR D S V I A S O M E O N E E L S E ’ S TA S T E .
matched the blind tastings that the judges completed as they worked their way through 1400 South Australian wines.
100 HOT reasons to book with Novatech for your next event.
111 –
YOUNG MUSCLE DJS
BEN SMITH
( O L I K I R K A N D A DA M F R AW L E Y )
(PILOT RECORDS)
Young Muscle is an Adelaide-based artist
Ben Smith has been producing and
collective that aims to get South Australian
MUSIC | HOT 100 WINES 20 15/16
PHIL ROGERS
TROY J BEEN
From a young age Phil Rogers (Oddessa)
A stalwart of the local electronic music
immersed himself in all that is electronic
movement, Troy J Been has spent more than
performing under an array of monikers in both
music. Having held long residencies at
20 years hunched over the turntables,
talent out to a broader audience. Founded in
Adelaide and interstate for years. Smith came
underground clubs in Adelaide, touring both
twiddling knobs and sharing his uniquely
2014, and specialising in all things electronic,
to prominence within Australia’s music scene,
nationally and internationally to places
eclectic taste with dancers and chin strokers
Young Muscle have held parties and played
more broadly, as hide-hitter in his band:
including: Melbourne, Amsterdam, New York
alike. With a sound rooted deep in soul music
records in warehouses, atriums, alleyways,
URTEKK, which has played numerous festivals
and Berlin. He has released a plethora of
his selections encompass everything from hip
vineyards and even on the banks of the
including WOMAD, Wide Open Spaces and
music both as a solo artist (Oddessa/12”Phildo)
hop to house, jazz, disco and broken beats.
mighty River Torrens. Young Muscle love vinyl
Rainbow Serpent, with a slew of releases
and with a number of other artists.
and can be regularly found playing records
under Pilot Records – the Adelaide record
at Botanic Bar or Rocket Bar and Rooftop.
label he co-owns.
–HOW RECORD ROULETTE PLAYED OUT • Oli Kirk played Oisima’s records
JAMES CURD
DRILLER JET ARMSTRONG
OISIMA
Alan Oldham from Underground Resistance
Capturing
James Curd began his DJing career in Chicago
said it best in Core Magazine, 1992: “Alan raves
electronica with a delicate precision,
when he was only 15 years old. He played
about the things we take for granted – like
Adelaide artist Oisima (Anth Wendt) samples
• Oisima played Ben Smith’s records
alongside some of electronic music’s most
Driller Jet Armstrong’s regular spot at the Exeter
and reworks everyone from Adele to DOOM
• Driller played Troy J Been’s records
respected acts and DJs. At 19. Curd created
Hotel, which he discovered by accident with
alongside his own hypnotic originals. Since
• Phil Rogers played Adam Frawley’s records
Greenskeepers and infused swing music and
fellow Detroiter Derwin Hall. ‘We go to this
his first live appearance at Adelaide’s Lost
• Troy J Been played James Curd’s records
Chicago house to invent G-Swing, being short
place, man, and this guy is kickin’ the most
City Festival, the solo beatmaker has released
for Greenskeepers Swing. He currently lives
f••kin’ vintage disco. The cat was just like on,
an album and has gained international
in Adelaide with his young family, and has
man, it was just so wild! And he was playin’ on
attention and a fierce local following for his
recently established a new recording studio
this old vintage-as mixer – this has gotta be
delicate synthesis of jazz-infused melodies
SOUNDCLOUD.COM/FRESH927/SETS/
and label in South Australia, Oscar Nine.
from when they first started making DJ mixers!’”
and ambient laced, hip hop beats.
HOT-100 RECORD-ROULETTE
• James Curd played Driller’s records
(OSCAR NINE)
• Ben Smith played Oli Kirk’s records emotionally
c o n n e c t i ve
• Adam Frawley played Phil Rogers’s records
FRESH927.COM.AU
ncet.co / 8352 0300
HOT 100 WINES 20 15/16 | CHEESE
– 112
HOT100WINES.COM.AU
C
oming from old Europe, I have always found this topic fascinating. It is, of course, very relevant when we live in a country like Australia with such a predisposition to think no matter
what, we can do whatever we want. Right?
CHEESE
I have to admit, I quite like this natural and laid back attitude, but over time, I have started to see its limitations
TRADITION VS INNOVATION – VA L E R I E H E N B E ST –
and pitfalls. If we agree that tradition is a long-established custom or belief that is passed on from generation to generation, and innovation is a new method or idea that makes changes in something already established, then it is obviously possible to embrace both. When it comes to cheese though, the old world, including what is now Europe, the Middle East region and part of North Africa, has long shaped the dairy landscape. And by ‘long’, I mean thousands of years.
Old World Tradition versus New World Innovation
It is generally believed that cheese was created accidentally in the Middle East around 6000 BC. The legend describes a nomad carrying milk in a small sheep’s stomach pouch, who at the end of his journey discovered that the milk had turned into curds and whey. By the time the Roman Empire started conquering other nations, cheese was already on the menu. Likewise, evidence of cheese and cheesemaking techniques has been found in Egyptian tombs dating back to 4000 BC.
113 –
I A L WAY S L I K E T O T H I N K OF CHEESEMAKERS AS
CHEESE | HOT 100 WINES 20 15/16
America, like Australia, is of course a new world, with few ties to traditions. If you can think it, you can do it!
C U S T O D I A N S O F T R A D I T I O N, SOMETHING WE CANNOT AFFORD TO LOSE.
Nick Haddow (cheesemaker from Bruny Island) is another perfect example. Learning his skills in Europe, he created some fantastic cheeses on returning back to Oz. One of which is a typical French style washed-rind named 1792. Haddow added a little Bruny Island twist by maturing it on
Interestingly enough, when I made my first trip to the USA
a wooden board made out of a tree from that region – Huon
looking for the ideal American cheese to bring back to
Pine. This innovative idea added an extra dimension to this
Australia, the first cheese I encountered was a BellaVitano
traditional cheese and turned it into a unique specimen.
from the Sartori family – an Italian style cheese rubbed with espresso... “Typical, I thought – only in America!” I had to
In short, we do not have to reinvent the wheel (pun
let go of my purist views and traditional ideas of what an
intended) and no doubt using traditional methods will save
Italian cheese should be like before I eventually tasted some.
time, headaches and money.
This turned out to be such a great cheese and a lesson in itself. There was no turning back for me and through that
But in the end, I believe that a good dose of genuine and
very innovative cheese, I got to meet a wonderful family of
clever innovative spirit should keep tradition alive.
Italian background who, within three generations, managed to turn their traditional heritage into gold.
And blessed will always be the cheesemakers!
TORZI MATTHEWS INVITES YOU TO MAKE AN APPPOINTMENT TO VISIT OUR VILLAGE TASTING TABLE LOCATED IN ANGASTON IN THE BAROSSA VALLEY, WHERE YOU CAN TASTE OUR WINES AND OLIVE PRODUCE IN A RELAXED ENVIRONMENT WITH THAT LITTLE EXTRA SPECIAL ITALIAN HOSPITALITY.
PHONE 0412 323 486
|
WWW.TORZIMATTHEWS.COM.AU
HOT 100 WINES 20 15/16 | INDEX
WINE INDEX
– 114
HOT100WINES.COM.AU
ANNIE’S LANE 2015 RIESLING ................................. ANVERS WINES 2015 RAZORBACK ROAD SAUVIGNON BLANC .........................
47
34
BERESFORD WINES 2013 BELL TOWER MERLOT .............. 86 BERRIGAN WINES 2015 MERLOT ................................... BETWEEN THE VINES 2013 PINOT NOIR ............................. BIRD IN HAND 2013 NEST EGG MERLOT ...................
65
74
82
BK WINES ROSE 2015 .......................
30
o
9
CIRILLO 1850 ESTATE WINES 2014 THE VINCENT GRENACHE ........... 84 DANDELION VINEYARDS 2015 WISHING CLOCK OF THE ADELAIDE HILLS SAUVIGNON BLANC .........................
47
EDEN HALL WINES RIESLING 2015 ..................................
28
o
4
84
CAPE JAFFA WINES 2014 RIPTIDE BLEND.........................
93
CHAFFEY BROS WINE CO. DUFTE PUNKT 2015 ..........................
30
o
8
73
HENTLEY FARM 2014 THE STRAY MONGREL ..............
84
HONEY MOON VINEYARD 2013 PINOT NOIR ..............................
82
KALLESKE WINES 2014 PIRATHON SHIRAZ ................... 104 KALLESKE WINES 2014 MERCHANT CABERNET SAUVIGNON ........................ 105 KARRAWATTA 2013 DAIRY BLOCK SHIRAZ ..................
81
KILIKANOON WINES 2012 PRODIGAL GRENACHE .................
87
KILIKANOON WINES 2012 BLOCKS ROAD CABERNET SAUVIGNON ........................ 106 FAUX PAS WINES 2013 GRENACHE ...............................
84
FOX GORDON 2015 PRINCESS FIANO ......................
47
GOLDING WINES SHIRAZ 2013 .....................................
W I N E
KIRRIHILL WINES 2014 REGIONAL RANGE CABERNET SAUVIGNON ........................ 75 KIRRIHILL WINES 2014 REGIONAL RANGE SHIRAZ ........ 106
29 LANDAIRE WINES 2014 CHARDONNAY ................................ 47
BURGE FAMILY WINEMAKERS 2013 DRAYCOTT SHIRAZ ..................... 105
N
HENSCHKE 2013 PINOT NOIR .........
W I N E
W I N E
BRASH HIGGINS 2014 GR/M GRENACHE/MATARO........................
76
HONEY MOON VINEYARD 2012 ADELAIDE HILLS SHIRAZ ......... 101
DANDELION VINEYARDS 2014 TWILIGHT OF THE ADELAIDE HILLS CHARDONNAY ....................................
N
HENSCHKE 2012 THE ROSE GROWER NEBBIOLO ........................
37
87
BIRD IN HAND 2014 TWO IN THE BUSH MERLOT CABERNET .......................................
N
CIRILLO 1850 ESTATE WINES 2013 CIRILLO STEINGARTEN SHIRAZ ............................................... 82
N
o
5
LANGMEIL WINERY 2014 HIGH ROAD CHARDONNAY ...... 33
W I N E
LLOYD BROTHERS WINE AND OLIVE COMPANY2013 MATARO....................... 86
GOLDING WINES 2015 PINOT NOIR .............................
LOFTY VALLEY WINES 2014 ASCENT ............................................. 43 65
GUTHRIE WINES 2014 THE SNARE SYRAH ..................... 93 HAHNDORF HILL WINES 2015 PINOT GRIGIO ..........................
MCGUIGAN WINES SHORTLIST RIESLING 2007 .................. 28
38
CHATEAU TANUNDA 2013 125TH ANNIVERSARY SHIRAZ ............................................ 102
HEIRLOOM VINEYARDS 2015 PINOT GRIGIO ..........................
CIMICKY WINES 2014 TRUMPS Shiraz ......................... 104
HEIRLOOM VINEYARDS 2013 SHIRAZ ........................................ 102
N
38
o
3
W I N E
115 –
MCGUIGAN WINES 2013 SHORTLIST CHARDONNAY ......................................... 33 MCGUIGAN WINES 2010 SHORTLIST RIESLING .................. 38 MELVA BY KT 2015 WATERVALE RIESLING ................. 33 MINKO 2012 BLANC-DE-BLANC ......................... 55 MOSQUITO HILL WINES 2012 LES BLANCS .................................... 34
PARACOMBE WINES 2011 SHIRAZ VIOGNIER ........................ 101 PATRICK OF COONAWARRA 2012 MOTHER OF PEARL SHIRAZ ...................................................... 87
TSCHARKE WINES 2014 THE MASTER MONTEPULCIANO .................................. 105
SHUT THE GATE WINES 2014 POLISH HILL RIVER RIESLING ...................................... 37
UNICO ZELO 2014 GRENACHE ...................................... 74
SHUT THE GATE WINES 2012 SINGLE SITE GRENACHE ............ 86
VIKING WINES 2014 VIKING GRAND CHARDONNAY ........................................ 38
PATRITTI WINES PATRITTI S.O.S 2014 ............................... 43
ST HALLETT WINES 2014 GARDEN OF EDEN SHIRAZ ........ 86
WHISTLER WINES 2015 STACKS ON G.S.M. ........................ 66
PAUL MORRIS WINES BUSH VINE GRENACHE 2014 ............... 29
ST HALLETT WINES 2014 CELLAR DOOR RELEASE OLD VINE GRENACHE .......................... 93
WICKS ESTATE 2014 SHIRAZ ............................................. 81
N
o
7
STONE BRIDGE WINES 2013 GRENACHE MATARO ................... 76
WIRRA WIRRA 2014 THE 12TH MAN CHARDONNAY ........................................ 33
STONE BRIDGE WINES 2012 SHIRAZ ............................................. 106
WIRRA WIRRA 2014 ESPERANZA TOURIGA ................ 66
SWITCH ORGANIC WINE 2015 BEL VINO NINO NINO ................. 93
WIRRA WIRRA 2014 ESPERANZA MONASTRELL ........ 75
THE OTHER WINE CO. GRENACHE 2015 ..................................... 27
WIRRA WIRRA 2014 THE ABSCONDER GRENACHE ............................................... 82
W I N E
MURDOCH HILL WINES 2015 RIDLEY PINOT PINOT .................. 65 MURDOCH HILL WINES 2014 THE LANDAU SYRAH ................... 73 MURDOCH HILL WINES SULKY ROUGUE 2015 ............................. 30
SCHWARZ WINE CO. 2014 SCHWARZ META GRENACHE ............................................... 84
PATRICK OF COONAWARRA MOTHER OF PEARL SPARKLING CHARDONNAY PINOT ........................... 55
MR MICK 2015 NOVO SANGIOVESE ...................... 66 MR MICK 2015 PINOT GRIGIO ................................ 39
PAUL MORRIS WINES 2014 RIESLING ......................................... 37 PENFOLDS WINES 2014 BIN A CHARDONNAY ................... 34
N
o
10 W
I N E
PENFOLDS WINES 2015 BIN 51 EDEN VALLEY RIESLING .................................................. 38
WOLF BLASS 2015 WHITE LABEL RIESLING ............ 38 N
o
1
W I N E
WOLF BLASS 2012 WHITE LABEL CABERNET SAUVIGNON ...................... 101
PENNY’S HILL WINES 2013 THE FOOTPRINT SHIRAZ ...................................................... 102 MURDOCH HILL WINES PINOT NOIR 2014 ..................................... 28
N
o
2
W I N E
OCHOTA BARRELS 2015 THE PRICE OF SILENCE ............... 74 OCHOTA BARRELS 2015 TEXTURE LIKE SUN ...................... 74 OXENBERRY FARM 2013 TWO TRIBES ................................... 101
INDEX | HOT 100 WINES 20 15/16
WOLF BLASS 2013 GOLD LABEL SYRAH .................... 101
PURPLE HANDS WINES 2014 OLD VINE GRENACHE ................. 66
THE PAWN WINE CO. 2014 EL DESPERADO RED BLEND .............................................. 81
REILLYS WINES 2012 BARKING MAD RIESLING ........... 37
TIM ADAMS WINES 2015 PINOT GRIS ..................................... 47
REILLYS WINES 2013 DRY LAND SANGIOVESE ............. 76
TORZI MATTHEWS 2012 OLD VINES SHIRAZ ...................... 102
RIESLINGFREAK 2014 NO.8 POLISH HILL SCHATZKAMMER RIESLING ................ 49
TSCHARKE WINES GRENACHE MATARO 2014 ................... 29
ROCKBARE 2014 TEMPRANILLO ............................... 75 RUBAIYAT WINES 2015 GEWURZTRAMINER .................... 39 S.C. PANNELL 2014 THE VALE SHIRAZ GRENACHE ............................... 106
N
o
6
W I N E
WOODSTOCK 2013 SHIRAZ ............................................. 104
WINE
– 116
H OT 1 0 0 W I N E S 2 0 1 5/ 1 6 | PA ST W I N N E R S
HOT100WINES.COM.AU
PAST WINNERS 2014
2013
2012
2011
Lofty Valley Wines Steeped Pinot Noir 2012 Adelaide Hills
2010
2009
2008
Yalumba FDW 7C Chardonnay 2008 Adelaide Hills
Domaine Lucci Noir de Florette 2012 Adelaide Hills
The Gentle Folk Blossoms 2014 Adelaide Hills
Respect the past. Here are the eight previous Hot 100 winners
919 Pale Dry Apera 919 Wines Riverland
Yalumba The Virgilius Viognier 2008 Eden Valley
2007
S.C. Pannell Shiraz Grenache 2005
Spinifex Indigene 2006
H OT 1 0 0 W I N ES 20 1 5/16 | T H A N K YO U
– 118
HOT100WINES.COM.AU
THANK YOU It is an exciting time to be in Adelaide, especially in the wine industry. The Hot 100 embodies this excitement, as we reflect what is happening not only in wine but South Australia as a whole.
O
ur 2015/16 Classic vs Contemporary theme
A lot of people ask me what it takes to put a Hot 100 season
Wellington, Kerri Thompson, Kirsty Kelly, Koen Janssens, Kris
means the inclusion of new event partners
together. The answer? Incredible passion with a lot of hard
Lloyd, Lachlan Colwill, Lachlan Harris, Lauren Botheras,
and editorial topics. This year we worked
work, and blood, sweat and tears from our partners and us.
Leanne Altmann, Lil Sangster, Linda Bertram, Lisa Ranson, Lucy O’Brien, Lyna Nguyen, Mal Chia, Manuel Ortigosa, Maria
with two amazing venues that moved
mountains to make the events for our judges completely
So to all judges, stewards, sponsors, partners, students,
Kalamboyas, Maria Underwood, Mark Reginato, Matthew
unforgettable during tasting week: Melissa Reilly and Epicure
producers, staff and wineries who continue to invest your
Wallace, Matt Clemow, Max Mason, Melissa Reilly, M-Minea
held an amazing dinner for us in the State Library, and Craig
passion and hard work into the season that keeps us relevant
Werdo, M-Lep Werdo, Michelle Mader, Michelle Pavelic,
Menzies from Adelaide Oval let us take over the hallowed
and moving forward – thank you. Below are some of the
Michael Walsh, Mike Bennie, Milton Wordley, Mitch Sperou,
green for the judges’ shoot. These are experiences that
people who helped make the Hot 100 the success it is.
Monique Del Monaco, Nick Brown, Nick Pipinias, Nick Ryan, Nicola Danby, Nicole Chia, Nikki Hamdorf, Oli Kirk, Pablo
we will never forget. Aaron Fenwick, Afi Bakri, Alvina Jogiadinata, Amanda Yallop,
Theodoros, Paola Corro, Phillip White, Phillip Handforth, Phil
Thank you to this year’s music ambassador Fresh 92.7. The
Angela Koss, Andrew Krenske, Andrew Wallace, Annie
Rogers, Qiukai Pan, Sabas Renteria, Sam Knoll, Salina Fok,
radio station facilitated the introduction of Record Roulette
Heidenreich, Anth Wendt, Ashley Huntington, Ash Wilson,
Sarah Quinn, Sayed Ashna, Sebastian Feichtner, Shawna
and made it possible to have eight of South Australia’s top
Audrey Ongkowijaja, Banjo Harris Plane, Belle Yang, Ben
Dominelli, Steph Dutton, Stephanie McConachy, Steven ter
DJs play blindly for the judges (replicating their blind
Smith, Bianca Harvey, Brian Parkes, Brooke Sullivan, Carmen
Horst, Steve Sibonis, Taras Ochota, Tarlia Hill, Tom Martin,
tasting). Thank you to TAFE SA for allowing this to happen.
Thomas, Catherine Tiani, Charlie Seppelt, Craig Menzies,
Troy Sincock, Thomas Hoskin, Tiffany Venning, Tony Adey,
Damian Schultz, Dannielle Showell, Daniel Honan, David
Trevor Maskell, Tristan Habeck, Tyler Hansen, Valerie
This year we are excited to introduce Adelaide Reinvented,
Knight, David Folkers, Derek Hooper, Driller Jet Armstrong,
Henbest, Vicki Evans, Vu Mai, Wei Chen, Yan Mae Kang.
a collaborative project with Renewal SA in association with
Duncan Welgemoed, Durkhanai Ayubi, Elizabeth Little,
Capital City Committee. Adelaide Reinvented celebrates
Emma Thomson, Fatema Ayubi, Frank Hero, Frederico
the shift that is happening in the state. We have invited a
Fumagalli, Fiona Hann, Gareth Belton, George Randle,
group of Adelaide’s best thinkers to contribute pieces on
Graham Richards, Hillaria Juliana, Huw McConachy, Hugh
how our beautiful state is in the process of change, shifting
Chevrant-Breton, Hugh Earlam and Mirco Ruthoff, I-Ching
quietly from the conservative stigma to pushing
Tsai, James Curd, Jenny Ryu, Jeff Wright, Jeni Port, Joe
progressively forward in areas of food and wine,
Formichella, Jonathan Brook, Jonathan VDK, Justine
infrastructure and city living.
Henschke, Karen Raffen, Karyn Foster, Kate Ledgard, Kelly
Tamrah Petruzzelli Project Manager
SPECIAL THANKS TO ALL THE WINERIES THAT SUBMITTED THIS YEAR: ADELAIDE WINEMAKERS
˜
ADELINA WINES
A N N I E ’ S L A N E AT Q U E L LTA L E R BLO CK PREM IUM WI NE S WINES
˜
˜
˜
˜
BIRD IN HAND
˜
BR AS H H IG G I N S W I N E CO.
B U N DA L E E R W I N E S
C A P E J A F FA W I N E S
WINES
˜ ˜
˜
˜
A G AT H I S T A L C H E M Y
B AT T L E O F B O S W O R T H W I N E S
BETWEEN THE VINES
B O W E N E S TAT E IN ARMS
˜
˜
A N V E R S W I N E S P T Y LT D
˜
˜
C R A B T R E E WAT E RVA L E W I N E S
˜
BK WINES
˜
˜
˜
˜
˜
˜
A M P H O R A W I N E G ROU P
˜
B Y R N E V I N E YA R D S
˜
CRANEFORD
˜
˜
˜
˜
CHAIN OF PONDS
˜
˜
˜
˜
˜
ECCOLO
EDEN HALL WINES
DOGRIDGE
BETHANY
˜
B ROT H E R S
CAPE BARREN WINES
˜
C H A R L E S M E LT O N
CO R DU ROY W I N E S
D’ A R E N B E RG
D O D GY B RO T H E R S W I N E S
˜
B O N DA R W I N E S
B RO C K E N C H AC K W I N E S
C L AY M O R E W I N E S
D A N D E L I O N V I N E YA R D S
˜
˜
B A R R I S T E R’ S
BERRIGAN WINES
C A HENSCHKE & CO
˜
ANDERSON HILL
˜
CORIOLE
D AV I D F R A N Z W I N E S
˜ ˜ ˜ ˜ DOMINIC WINES ˜ E K H I D N A W I N E S E S S & S E E FA U X PA S W I N E S F I R S T D R O P W I N E S ˜ FOX G O R D O N ˜ ˜ ˜ ˜ ˜ ˜ F R E D E R I C K S T E V E N S O N G . PAT R I T T I A N D C O G A R D E N & F I E L D G E M T R E E W I N E S G E N T L E F O L K W I N E S ˜ GEOFF MERRILL ˜ ˜ ˜ ˜ ˜ W I N E S ˜ G E O R G E S W I N E S ˜ G E S TA LT W I N E S ˜ G I B S O N W I N E S ˜ G I L L I G A N ˜ G I P S I E J A C K ˜ G L A E T Z E R W I N E S P T Y LT D ˜ G O L D I N G W I N E S ˜ G O M E R S A L W I N E S ˜ G R A N D C A S I N O ˜ G R O S S E T W I N E S ˜ G U T H R I E W I N E S ˜ H A N H D O R F H I L L W I N E RY ˜ H A S E L G R O V E W I N E S ˜ H A S T W E L L & L I G H T F O O T ˜ H E A R T L A N D W I N E S ˜ H E A S L I P W I N E S ˜ H E D O N I S T W I N E S ˜ H E I R L O O M V I N E YA R D S ˜ H E M E R A E S TAT E ˜ H E N RY ’ S D R I V E V I G N E R O N S ˜ H E N T L E Y FA R M ˜ H E W I T S O N P T Y LT D ˜ H I T H E R & Y O N ˜ H O N E Y M O O N V I N E YA R D ˜ H O WA R D V I N E YA R D ˜ H O W L I N G A L E W I N E S P T Y LT D ˜ H U G H H A M I LT O N W I N E S ˜ H U G O W I N E S ˜ I RV I N E W I N E S ˜ I T T Y B I T T Y W I N E C O M PA N Y ˜ J & J W I N E S ˜ J E R I C H O W I N E S ˜ J I M B A R RY ˜ J O H N D U VA L W I N E S ˜ K A L L E S K E W I N E S ˜ K A R R AWAT TA ˜ K E L L E R M E I S T E R ˜ K I E S FA M I LY W I N E S ˜ K I L I K A N O O N W I N E S ˜ K I M B O LT O N W I N E S ˜ K I N D A I N D E P E N D A N T W I N E C O M PA N Y ˜ K I R R I H I L L W I N E S ˜ KO E R N E R W I N E ˜ KO LT Z W I N E S ˜ KO O N A R A W I N E S ˜ KO O N O W L A W I N E S ˜ L A C U R I O W I N E S ˜ L A K E B R E E Z E W I N E S ˜ L A M B R O O K W I N E S ˜ L A N D A I R E W I N E S ˜ L A N G M E I L W I N E RY ˜ L E C O N F I E L D W I N E S ˜ L E O B U R I N G P T Y LT D ˜ L I N D E M A N S W I N E S P T Y LT D ˜ L I T T L E B R A M P T O N W I N E S ˜ L L O Y D B R O T H E R S W I N E A N D O L I V E C O M PA N Y ˜ L O F T Y VA L L E Y ˜ L O N G V I E W V I N E YA R D ˜ L O O M W I N E ˜ L O S T B U O Y W I N E S ˜ L O U M I R A N D A E S TAT E P T Y LT D ˜ M A I N & C H E R RY ˜ M A J E L L A W I N E S ˜ M A L O N E W I N E S ˜ M A R B L E H I L L ˜ M C G U I G A N W I N E S ˜ M C M U R T R I E R D W I N E S ˜ M I L H I N C H W I N E S ˜ M I N I S T RY O F C L O U D S ˜ M I N KO W I N E S ˜ M I T O L O W I N E S ˜ M O J O ˜ M O R D R E L L E W I N E S ˜ M O R G A N S I M P S O N W I N E S ˜ M O S Q U I T O H I L L ˜ M O U N TA D A M V I N E YA R D S ˜ M R M I C K ˜ M R . R I G G S ˜ M U R D O C H H I L L ˜ M U S T E R W I N E C O M PA N Y ˜ N E P E N T H E ˜ N E X T C R O P W I N E S ˜ N G E R I N G A V I N E YA R D S ˜ O C H O TA B A R R E L S ˜ O L I V E R R O A D E S TAT E W I N E S ˜ O L I V E R’ S TA R A N G A V I N E YA R D S ˜ PA R A C O M B E P R E M I U M W I N E S ˜ PA R O U S ˜ PAT R I C K O F C O O N AWA R R A ˜ PA U L M O R R I S W I N E S ˜ PA X T O N W I N E S ˜ P E N F O L D S W I N E S P T Y LT D ˜ P E N N Y ’ S H I L L W I N E S ˜ P E TA L U M A ˜ P I R AT H O N B Y K A L L E S K E ˜ P R E S T I G E W O R L D W I N E ˜ P R I M O E S TAT E W I N E S ˜ P R O T E R O W I N E S ˜ P U R P L E H A N D S W I N E S ˜ R A I D I S E S TAT E ˜ R E D B R I X ˜ R E D H E A D S S T U D I O W I N E S ˜ R E D H O U S E ˜ R E I L LY S W I N E S ˜ R E S C H K E W I N E S ˜ R I E S L I N G F R E A K ˜ R O C K B A R E ˜ R O J O M O M A ˜ R U B A I YAT W I N E S ˜ R U S T Y B I K E W I N E S ˜ R U S T Y M U T T W I N E S ˜ RY M I L L C O O N AWA R R A ˜ S . C . PA N N E L L ˜ S A M U E L’ S G O R G E ˜ S C A R PA N T O N I E S TAT E ˜ S C H WA R Z W I N E C O M PA N Y ˜ S C O T T W I N E S ˜ S E L L I C K S H I L L W I N E S ˜ S E W & S E W W I N E S ˜ S H A N A H A N S W I N E S ˜ S H AW A N D S M I T H ˜ S H O T T E S B R O O K E V I N E YA R D S ˜ S H U T T H E G AT E W I N E S ˜ S I D E W O O D E S TAT E ˜ S I E B E R W I N E S ˜ S I G N AT U R E W I N E S ˜ S I G U R D W I N E S ˜ S I S T E R’ S R U N ˜ S M A L L F RY W I N E S ˜ S M I D G E W I N E S ˜ S O M E Y O U N G P U N K S ˜ S O U T H A U S T R A L I A N W I N E G R O U P ˜ S T H A L L E T T W I N E S ˜ S TA G E D O O R W I N E C O ˜ S T E V E W I B L I N ’ S E R I N E Y E S W I N E S ˜ S T O N E B R I D G E W I N E S ˜ S W I R E A N D N O B L E E S TAT E S ˜ S W I T C H O R G A N I C W I N E ˜ TATA C H I L L A W I N E RY ˜ TAY L O R S W I N E S ˜ T E M P L E B R U E R W I N E S ˜ T E M P U S T W O W I N E S ˜ T E N A F E AT E C R E E K W I N E S ˜ T H E 5 O S P R O J E C T ˜ T H E I S L A N D E R E S TAT E V I N E YA R D S ˜ T H E M Y S T E R I O U S M R . B L A C K ˜ T H E PAW N W I N E C O ˜ T H O R N - C L A R K E W I N E S ˜ T H R E E D A R K H O R S E S ˜ T I D S W E L L W I N E S ˜ T I M A D A M S W I N E S ˜ T I M G R A M P W I N E S ˜ T O M I C H W I N E S ˜ T O P N O T E V I N E YA R D ˜ T O R B R E C K ˜ T O R Z I M AT T H E W S V I N T N E R S ˜ T S C H A R K E W I N E S ˜ T U R K E Y F L AT V I N E YA R D S ˜ T W O H A N D S W I N E S ˜ U L I T H O R N E W I N E S ˜ U N I C O Z E L O ˜ V I N R O C K W I N E RY ˜ V I N T E L O P E R ˜ WA N G O L I N A ˜ WAY W O O D W I N E S ˜ W H I S T L E R ˜ W H I S T L I N G K I T E V I N E YA R D ˜ W I C K S E S TAT E ˜ W I L L U N G A 1 0 0 ˜ W I N E A R C H T I E C T ˜ W I N E S B Y G E O F F H A R D Y ˜ W I N E S B Y K T ˜ W I R R A W I R R A V I N E YA R D S ˜ W O L F B L A S S W I N E S P T Y LT D ˜ W O O D S T O C K W I N E E S TAT E ˜ YA L U M B A & H I L L - S M I T H FA M I LY V I N E YA R D S ˜ Y E L L A N D & PA P P S ˜ Z W I N E P T Y LT D ˜ Z E R E L L A W I N E S D OW I E D O O L E
D I RT Y ROW W I N E S
˜
B L E A S D A L E V I N E YA R D S
C H A F F E Y B RO S. W I N E CO.
˜
˜
˜
AT Z E ’ S C O R N E R W I N E S
BERESFORD WINES
B R I N I E S TAT E W I N E S
C I R I L L O 1 8 5 0 E S TAT E W I N E S
˜
˜
˜
A RT W I N E
B L AC K B I S H O P W I N E S
B R E M E RT O N W I N E S
CRADLE OF HILLS
DELINQUENTE WINE CO
A L P H A B OX & D I C E
B E L L E V U E E S TAT E
C A U D O V I N E YA R D
CI M ICKY WI NE S
˜
˜
˜ ˜
B U R G E FA M I LY W I N E M A K E R S
C AT L I N W I N E S
C H AT E A U TA N U N D A
DE ANIMA WINES
˜
˜
˜
A RC H I T E C T S O F W I N E
HOT 10 0 W I N E S. COM. AU