A meeting of minds: Florida and rugby league

It is a most unlikely marketing partnership.

A regional tourism operation in Florida, Visit St Petersburg Clearwater, Pinellas County’s official destination marketing organisation, has inked an 18-month partnership with the Betfred Rugby Super League.

As an advertising sponsor, branded LED banners will be prominently featured across more than 100 matches, which will be televised on BBC and Sky Sports.

You have to wonder if sports fans in Leigh and Wigan know the difference between St Petersburg, Florida, and St Petersburg, Russia. But there you go.

The partnership includes high-profile games throughout the season as well as the playoffs and finals along with marquee matches, such as the England vs. France international match.

The Betfred Rugby Super League games give the beaches of St. Pete-Clearwater global exposure as the games are, allegedly, aired in over 50 countries.

The sponsorship also includes an integrated online and radio campaign, with Visit St. Pete-Clearwater assets prominently displayed in stadiums.

Additionally, there will be specially-designed ads on the radio and online content.

With an estimated viewership of over 40 million (ahem), the partnership promises “extensive visibility” for the Visit St. Pete-Clearwater brand.

The sponsorship will run until December 31, 2025.

Steve Grimes, Chief Marketing Officer of Visit St. Pete-Clearwater, says: “The Rugby Super League’s growing popularity worldwide provides a dynamic platform to reach diverse and passionate sports fans.”

“We are proud to align our brand with one of the fastest-growing sports globally.”

Righto Steve. 

Meet Australia's new gourmet festival: Savour The Tweed

Australia has a new food and drink festival - and it is being co-curated by internationally renowned chef Christine Manfield.

Savour The Tweed will be held from October 30 to November 3 to showcase the gourmet offerings available in the region. Events will be held stunning settings across the northern New South Wales region.

The inaugural five-day celebration of the region will feature curated (aren't they all nowadays?) events featuring local produce and those who bring it to life, from First Nations storytellers and passionate chefs to talented distillers, brewers and baristas, cheesemakers and farmers.

Savour The Tweed will feature 20 experiences featuring local and visiting chefs with highlights including a First Nations welcome dinner and native food foraging, farm-to-fork menus and a wild-caught seafood lunch. 

There will also be events showcasing healthy and sustainable food practices and ethical farming.

Tweed-based chef and author Manfield and local food advocate Amy Colli of Straight To The Source are the co-curators. 

They are keen to highlight the diversity of The Tweed as one of Australia's leading food and drink destinations with farm tours, distillery and brewery masterclasses, long table lunches, storytelling, cooking classes and local degustations.

Manfield said the program aimed to unearth the distinctive 'terroir' of the region. 

"Savour The Tweed will be a signature regional event, created from the ground up, and I'm so excited to be collaborating with The Tweed's impressive line-up of food and drink producers, leading chefs and cultural storytellers to celebrate the distinctive flavours and character of the region and to offer a program of immersive experiences," she said.

"The Tweed's growing profile as one of Australia's leading culinary destinations is testament to the creative vision and hard work of the region's chefs, restaurateurs, growers, distillers, brewers, food producers and First Nations talent who will all feature throughout the event program."

Sally Scott, general manager of The Tweed Tourism Company, said Savour The Tweed was an exciting addition to the region's annual tourism events calendar.

"As a five-day event, Savour The Tweed is the perfect long-weekend getaway for foodies who also want to experience The Tweed's holiday highlights including the Tweed Regional Gallery and Northern Rivers Rail Trail in the hinterland to surf lessons and snorkelling with turtles from our seaside villages,"
she said. 

Savour The Tweed will be delivered as an inclusive and eco-friendly event with a focus on accessibility considerations for all eventgoers and alignment with EarthCheck's Responsible Events Management action steps. So all hip boxes ticked. 

See visitthetweed.com.au/savourthetweed

Image: Christine Manfield and chef Ben Devlin of Pipit in Pottsville 

Airlines can't stay on schedule; but blame air traffic controllers

Remember how airlines promised improved on-time performances post-Covid.

It isn't happening. But the airlines are blaming air traffic controllers.

On-time air travel performance in Europe last year was one of the worst for many years, the Travel Mole portal reports.

There was a notable increase in delays and costs impacting airlines with millions of passengers disrupted.

The recently-released Performance Review Report (PRR) from Eurocontrol, shows over 25% of flights did not arrive within 15 minutes of their scheduled time.

En-route Air Traffic Flow Management (ATFM) delays in 2023 were the second highest over the past 20 years and exceeded the figure for 2019, even though that year had a higher level of air traffic.

Total ATFM delays in 2023 reached 18.1 million minutes, which is the equivalent of 301,000 hours.

The report suggests inadequate levels of recruitment of air traffic controllers will add to the pressure on Europe’s airspace.

Airlines for Europe (A4E) is calling for a rethink of how Europe’s airspace is managed in order to meet the targets for performance.

Ourania Georgoutsakou, MD of A4E said: “Airspace is a critical infrastructure for Europe and the latest performance review shows that it is creaking at the seams.

"Over one in four flights delayed is simply unacceptable for airlines and their passengers.”

Image: Alvin Niwan, Scop.io 

NSW wine industry slams lack of support from state government

The New South Wales wine industry has long complained about a lack of support from local restaurants and government agencies.

Despite there being a wide variety of wine styles available from within the state; from regions ranging from the Hunter Valley to Orange, the Hilltops to Tumbarumba, NSW wines are often noticeably absent from local lists.

Earlier this week, NSW Wine Executive Officer Matthew Jessop and board member Geoff Krieger, the Brokenwood CEO, fronted an inquiry into the "procurement practices of NSW government agencies and its impact on the social development of the people of NSW".

Through its own procurement, whether that is at government-owned, operated or leased venues or at sponsored events, the NSW Government continues to buy more international and interstate wine than it does local wine, NSW Wine said in a statement.

It said: "Currently, NSW taxpayer-funded venues and money does more to support interstate and international wine producers than it does our own local businesses and regional communities.

"That is why in the lead-up to the 2023 NSW state election, NSW Wine sought a commitment from all parties to establish a 'NSW First' wine procurement policy targeting 100% NSW wine in all NSW Government-owned, leased and tendered venues, plus events sponsored using NSW taxpayers' money.

NSW Wine president Mark Bourne said: "The industry believes this is an opportunity for the NSW Government to show leadership to the whole of NSW.

"Our state produces world-class wines that deserve to be showcased at every government-affiliated event and venue. By implementing a 'Buy NSW' policy we can boost our local economy, support regional communities, and proudly present the best of NSW to visitors and residents alike."

Since the last election NSW Wine has been advocating to all levels of government and calling on the Minns Labor Government to support a 'NSW First' procurement policy that would see all government-owned venues and events connected to the NSW Government prioritise its own businesses first.

It says: "This government has so far failed to take any meaningful steps to establish a policy despite it having nil effects on the states budget and overwhelming positive effects for NSW businesses and the economy.

"Across venues, events and where it provides sponsorship and support, the NSW Government has significant buying power. Not only could the NSW Government, directly and indirectly, become one of the NSW wine industry's biggest customers, it could, and should, be our biggest supporter shining a light on our world-class producers and 16 unique wine regions.

"International or domestic visitors to Sydney should not sit at iconic venues like the Sydney Opera House drinking a glass of imported Italian Prosecco when they could be drinking award-winning local sparkling from Orange, Tumbarumba or the Southern Highlands."

An exception is the International Convention Centre (ICC) Sydney, which has a 100% NSW wine policy.

"The inquiry gave NSW Wine another opportunity to have this policy put on record and compel the government to finally act and do what is best for NSW, best for our regions and best for the NSW wine industry," the group said in a statement.

Top chef's talents snapped up by historical venue

Leading chef Scott Pickett is to overse the food offering at the revamped Old Melbourne Gaol.

The National Trust of Australia (Victoria) has announced that VenuesLive, in collaboration with the Scott Pickett Group, as the new catering partner for the iconic facility.

This new partnership is billed as "promising to enhance the dining and event experiences at one of Melbourne's most historic venues".

Old Melbourne Gaol, a site rich with history, and offers a distinctive setting for a variety of events, from corporate functions to weddings and private celebrations.

VenuesLive was awarded the Caterer of the Year gong at the National Restaurant & Catering Awards for Excellence in November 2023,

VenuesLive's offering will be driven by the Scott Pickett Group, led by one of Australia’s top chef-restaurateurs.

The Scott Pickett Group says it aims to deliver events and meals tailored to the ambiance of Old Melbourne Gaol.

“We are delighted to partner with Scott Pickett, one of Australia’s finest chef-restaurateurs, to bring to life one of the nation’s most unique and spectacular dining venues,” said VenuesLive managing director Daryl Kerry.

“Old Melbourne Gaol is a building of great significance and a famous Victorian landmark. Working closely with the National Trust of Australia, our commitment is to deliver world-class restaurant-quality experiences in this unique and amazing function and event setting."

There is enthusiasm all round.

“This partnership with VenuesLive and the Scott Pickett Group marks an exciting chapter for Old Melbourne Gaol,” said Philip Martins, interim CEO of the National Trust of Australia (Victoria).

“Their combined expertise will enhance our heritage site and deliver extraordinary experiences for all our guests.

"This collaboration ushers in a new era for the National Trust of Victoria, where heritage is seamlessly integrated into the modern Melbourne story."

Pickett says he is equally excited.

“I’m a pretty bold guy and that runs through my food philosophy," he said. "I love to present bold events that are truly memorable. At the Gaol, I’m excited to work with Daryl and the VenuesLive team to present restaurant-quality food with a focus on locality,”

For more information about hosting events at Old Melbourne Gaol with VenuesLive and the Scott Pickett Group, you can visit www.oldmelbournegaol.com.au/venue-hire

The world's most popular shopping destination is about to get even bigger

Dubai Mall is billed as the world’s largest shopping centre - and was the most visited place on Earth in 2023. 

Now it is about to become even bigger. 

United Arab Emirates real estate developer Emaar Properties has just announced a redevelopment project that will include 240 new luxury stores and food and beverage outlets. 

The project represents an investment of 1.5 billion dirhams - or just over $610 million. 

The shopping centre, already the largest in the world by total area, is currently home to over 1,200 retail spaces and over 200 food and beverage outlets. This is complemented by the mall’s attachment to the Burj Khalifa, as well as a complete 155-million-year-old dinosaur skeleton, the world’s largest mall aquarium, an immersive digital art museum, an Olympic-sized ice rink and a 26-screen cinema complex. 

Dubai Mall had 105 million visitors last year, a 19% increase from the year before. 

“The new Dubai Mall expansion is a great addition to one of the most visited sites in the world," said Emaar Properties founder Mohamed Alabbar. 

"We extend our gratitude to our esteemed guests and loyal customers, as well as our partners, retailers, and government authorities for their unwavering support. This expansion reflects Dubai’s ambitious vision to remain at the forefront of global innovation and culture, further solidifying our city’s position as a top global destination. 

"Our mall embodies the city’s vibrant spirit and dedication to excellence, turning the leadership’s vision into a reality. Being an integral part of Dubai’s economic fabric, we play a crucial role in the city’s success and innovation.”

This sounds like one of the worst holiday ideas ever

There is no place on earth with as many good pubs as the UK.

Think real ale, pub grub, open fires and maybe a game of darts.

The antithesis of the local pub is a group known as Wetherspoons, which operate hundred of pubs across the country.

Sometimes described as "cheap and cheerful", Wetherspoons are the pub equivalent of Coles supermarkets. I tried one in Norwich a while back and was not impressed. 

To say Wetherspoons is a divisive brand would be an understatement, but founder and chairman Tim Martin - a massive Brexit enthusiast - was knighted in the King’s New Year honours list.

UK Newspaper The Independent reported the chain has "inexpensive pints, straightforward food and quirky decor - but it really isn’t for everyone".

It is, however, apparently a favourite with upmarket My UK Tour - a travel business known for selling luxury holidays in locations like the Lake District or the Cotswolds.

Bizzarely, it is now also offering trips themed around Wtherspoon's budget boozers, the drinks business reports.

Two tours are being offered: one in the south of England over seven days, and one in the north that takes place across six.

The southern tour begins in Hackney, London, with a trip to The Rochester Castle, which is the oldest-surviving Wetherspoons, before then taking in some of the sights of the city including the Tower of London.

The itinerary also takes guests to East Anglia and then Kent, where one of the alleged highlights is a visit to Ramsgate’s The Royal Victoria Pavillion, which is the biggest pub in the chain.

Overall, the southern England tour takes in eight pubs, all Spoons.

The northern tour starts in Keswick and concludes in Newcastle, taking in more historical sites as well as six landmark Wetherspoons pubs.

Prices start from £1,300 ($2,477) per person, with a personalised guide and a Bentley for transportation. Why you'd want to drive around in a Bentley if you have a penchant for cheap boozers with standardised food menus is hard to fathom.

“All of us at MyUKTour are so excited to start offering this bespoke trip to one of Britain’s best known, and arguably finest, cultural institutions,” said a spokesperson for the travel company, wisely not giving their name.

“Combining hearty pub grub and craft ales with historical monuments and stunning landscapes, this tour is sure to showcase the very best that Britain has to offer.”

I'll pass thanks.

Culinary winds of change blow through Byron Bay

 

The restaurant winds of change are blowing through Byron Bay. 

Barrio Byron Bay is no more. 

But welcome to Nourishing Habitat (previously Barrio Byron Bay) which is set to offer three distinctive dining venues under one roof.

Nourishing Habitat is a project by restaurateurs Utku Ayhan of Foxy Luu's Byron Bay and Sefa Kitchen in Sydney, and Nicholas Degryse of Pure Hospitality Group in Sydney.

The three venues will open one month apart but all will be "dedicated to local produce, community, and sustainability".

The duo is working with interior designer and creative director Jason Grant to transform the space.

The first of the trio of restaurants to open is Commune Canteen which opened this week. 

Inspired by the home-cooked meals found in Mediterranean communities, Commune Canteen offers a rotating menu with "colourful salads, hot slow-cooked meals, hearty soups, and in-house baked breads". 

Embracing a canteen-style dining experience, Commune Canteen encourages guests to customise their meals using a fill-up tray system with three or five compartments, designed for mixing and matching.

They will also host communal lunches, featuring a long table in the Habitat courtyard, with shared plates. 

The executive chef is Thomas Ahern, a Byron Bay native,who has worked at Rae's on Wategos and for Marco Pierre White and Jamie Oliver. 

 Image: Jillian Gia McHugh  

Another scary plane incident leaves over a dozen injured

It has happened again.

Another commercial aircraft has plunged through the air, this time after a decompression incident.

This week's incident occurred when a Korean Air flight saw over a dozen passengers needing medical treatment after a fast descent.

The flight from Seoul to Taichung, Taiwan, suddenly experienced a decompression malfunction and the pilots were forced to take the plane down 25,000 feet within 15 minutes, Travel Mole reported.

Thirteen passengers required hospital treatment, reporting hyperventilation and eardrum pain.

Oxygen masks were deployed during the incident but the flight landed safely without further incident.

The scare happened on a Boeing 737 Max aircraft.

South Korea’s Ministry of Land, Infrastructure and Transport has ordered an investigation.

Pilots said a cockpit pressurisation alert sounded about 50 minutes into the flight.

Last month, a 73-year-old British man died after a flight from London to Singapore hit turbulence, forcing it to make an emergency landing in Bangkok, Thailand.

It was reported that some people were propelled into the ceiling and knocked their heads on the baggage cabins overhead. Singapore Airlines said 18 people were hospitalised, including a crew member.

The same month, 12 people were injured, including eight taken to hospital, after Qatar Airways plane hits turbulence on Doha-Dublin flight. 

Travel insurers, predictably, are using the rise in turbulence incidents to spruik their products. 

“Should turbulence impact your travel plans or cause injury, having travel insurance means there’s one less thing to think about, while you navigate a highly stressful situation,” said Southern Cross Travel Insurance Chief Executive, Jo McCauley.

Calvados a warming winter alternative to brandy and whisky

Calvados is a brandy from Normandy in northern France that is made from apples or pears, and is a perfect winter warmer.

In Australia, it is often overlooked in favour of whisky and Cognac, but it has a loyal following, particularly as an after-dinner tipple.

It is versatile, however, and can be enjoyed an aperitif, blended in mixed drinks, enjoyed between courses, as a digestif, or with coffee.

Apples have been grown in Normandy as far back at the 8th century, and the production of both cider and Calvados go back generations.

Eau de vie de cidre was called Calvados, after the name of the region.

A phylloxera outbreak in the last quarter of the 19th century devastated vineyards across France and with grape supply in decline, Calvados experienced a golden age.

Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. 

Fruit is harvested and pressed into a juice that is fermented into dry cider. It is then distilled in a pot still into white spirit eau de vie and gets its colour after 2-3 years aging in oak casks.

It is said that the longer it is aged, the smoother the drink becomes - and the best Calvados examples have often been aged for many years. Experts say the finest Calvados comes from the Pays d'Auge region.

Close relative AOC Calvados Domfrontais is made from pears, rather than apples, sometimes 100% pears.

In Australia, one of the key distributors of Calvados is Port Melbourne-based Cerbaco, whose brands include famous names Gontier, Christian Drouhin, Adrien Camut, Comte de Lauriston and Roger Groult, who featured recently on a Guillaume Brahimi TV show on SBS and prompted this story.

My favourite of a tasting this week was the intense and long Victor Gontier 2008 Vielle Reserve Domfrontais - it carries a 40% alcohol kick. The Lauriston Domfrontais (100% pear) is lighter and fruitier, while the Grout 8-years Pays d'Auge was a delightful all rounder, and there was plenty of intensity from the Drouin VSOP Pays d'Auge.  

For more details and outlets see https://www.cerbaco.com.au/

 

 

US reporter can’t tell the difference between Tasmania and Tanzania

Is a reporter at vaunted People Magazine easily confused? 

It would appear so.

Poor Esme Mazzeo is unable to tell the difference between snowy Cradle Mountain in Tasmania and the African country of Tanzania. 

https://people.com/bindi-irwin-shares-photos-family-trip-tanzania-8667811

Esme lifted some of Bindi Irwin’s social media images of herself and her family in Tasmania under the headline: “Bindi Irwin Shares Photos of Her Family's Adventures in Tanzania: ‘So Grateful for These Moments’” 

It gets worse: “On Saturday, June 22, the Australian TV personality, 25, shared a carousel of photos on Instagram from a family vacation in the East African country, tagging the resort where they stayed, Cradle Mountain Lodge, in the last photo.”

Poor Esme is clearly not strong when it comes to research.

Look, we all make mistakes, but I wonder how she goes when it comes to Australia and Austria? 

 

New guard with good genes on deck at De Bortoli Yarra Valley

There is a new generation of winemakers coming though at De Bortoli Yarra Valley, learning their trade from maestro Steve Webber.

 
Do Bortoli has lost both long-time winemaker Sarah Fagan (now at TarraWarra) and Jono Thompson, who is leaving to head to Argentina.

Kate Webber. daughter of Webber and Leanne de Bortoli, has joined the senior team along with young winemaker Jai Harrop; who is the son of Matt Harrop (Curly Flat/Silentway and formerly Shadowfax) and Tamara Grischy (general manager at fine wine auction house Langtons).
.
"Our daughter Kate and Jai, under the watchful gaze of Steve, will look after the Yarra winemaking," Leanne de Bortoli says.

"Kate graduated in Science (immunology) and has worked in all aspects of wine and done vintages in California, France and with Mac Forbes here in the Yarra.

"We joke that Jai has never tried a bad bottle of wine in his life. He graduated in Oenology last year and has done vintages at Brokenwood, Shaw + Smith, Shadowfax and in Central Otago.

"We are super-excited about their passion for wine, the new ideas they bring and their eye for detail. It is great to see the next generation of winemakers coming through."

Change is also afoot at De Bortoli home base in the Riverina, where the long-time maker of the iconic Noble One, Julie Mortlock, is about to retire.

The mantle of Noble One creator will be passed to another senior winemakers John Coughlan, who has been involved with Noble One in the past.

Image: Father and daughter team Steve and Kate Webber

Food, drinks, and now Tasmania has its own fragrance

Tasmania has built a formidable reputation for its food and wine, and now the island state has its own fragrance. 

Wild fragrance GONDWANA by Undersong has just launched in one of Tasmania's most picturesque locations. 

The perfumery is located overlooking the water at Bicheno’s The Gulch, a noted east coast beauty spot, and is open by appointment. 

Undersong founder Hilary Burden, a former ABC journalist and author (right), says GONDWANA Eau de Parfum "evokes a love of land from old time, an era when flowering plants first arrived in the southern hemisphere 100 million years ago".

Tasmania has some of the rarest temperate rainforests in the world with links to the former great southern landmass of Gondwana. 

The limited-release wild fragrance aims to distil the essence of Earth’s temperate rainforests and evoke a love of plants older than human life.

GONDWANA was chosen from six Undersong aromatic mists (all steam-distilled hydrosol blends created by Burden) by Grasse-based master perfumer Marianne Nawrocki, who specialises in natural fragrances. 

Burden worked alongside Nawrocki at the Grasse Institute of Perfumery in France during the summer of 2023. Together they lifted the fragrance’s intensity and longevity.

Returning to Australia, Burden continued to fine-tune her scent with Sydney-based independent perfumer Jocelyn Fullerton. 

GONDWANA Eau de Parfum is described as "a woody-aromatic scent that opens with piquant Tasmanian pepper leaf and Sassafras. 

These native ingredients lend their vibrant energies to White cypress leaf, Cabreuva wood and Tasmanian Celery Top pine, creating a primordial harmony of nature in balance, an odour of temperate rainforests, of leaves, flowers, and heartwood, from sun-drenched forest canopies down to the petrichor-rich earth". 

GONDWANA travel sizes are now available from Undersong Perfumery, Bicheno, and online at www.undersong.com.au. 

Thailand to crack down on tour scams

Just as Bali is taking a hard line on badly-behaved tourists, Thailand is ready to act on tour scammers.

"Zero dollar tours" focus largely on unsuspecting Chinese travellers and have impacted the reputation of Thailand’s tourism industry.

Tourism minister Sermsak Pongpanich said over the weekend that he has directed the Tourist Police to crack down on the price-dumping tours.

The action comes after President of the Association of Thai Travel Agents, Sisdivachr Cheewarattanaporn, raised the matter with the Prime Minister.

Sermsak says there are a large number of unlicensed travel agencies selling cheap loss-leading packages to Thailand where guests are then forced into certain stores during tours and pressurised to buy overpriced goods.

Often, threats are used to pressure tourists to buy, Travel Mole reported. There have also been reports of physical assaults and of groups locked inside a store and only allowed out after spending.

It has been primarily a problem targeting Chinese tour groups but Sermsak says Russian and Indian groups are also being targeting more frequently.

Some tourism industry insiders say the problem is the worst it has been for years.

“This tarnishes Thailand’s image, making the country appear cheap and unsafe,” Sisdivachr said.   

Escape the winter chill with your own private rooftop igloo

Dark Mofo and the Winter Feast are over, but there is still a whole lot more winter to come in Hobart. 

The Telgraph Hotel, whose meals were reviewed here a few weeks back, have the perfect solution for those who want to stay warm: igloos. 

The Telegraph has turned its rooftop into an orchard oasis, with cosy igloos, themed menu items, drink specials and serious water views. 

Suitable for two to eight guests, the igloos provide a warm escape from the cold and are described as being @suitable for any occasion, from date night to a catch-up with friends".

The igloos come complete with relaxed chairs, comfy cushions, blankets and heaters.

As a collab with Willie Smith’s Cider, the menu will showcase apple inspired drinks including mulled cider, mulled wine and The Tele’s own Hot Toddy.

The igloos are available to book for $15 per person, which includes a drink on arrival and bookings are highly recommended.

Think warming dishes like pan-fried saganaki with compressed apple salsa ($12), slow-smoked brisket croquettes with mustard aioli and pickles ($13) and salt and pepper squid with green apple aioli. 

The Telegraph Hotel’s Winter Orchard Edition Igloos will be on the rooftop until September 1. 

https://telegraphhotelhobart.com.au/winter-igloos/

Meet a very special $495 wine tasting experience

Penfolds Grange is undoubtedly Australia's most famous wine. It is recognised worldwide and is much sought-after by collectors. 

For many wine-loving visitors to South Australia, a Grange tasting is a key component of their travels. 

To celebrate 180 years of Penfolds and the 60-year anniversary of Bin 707 Cabernet Sauvignon - another wine icon - Penfolds Magill Estate has launched a new tasting experience. But it doesn't come cheap. 

Those participating enjoy a bespoke winery tour and tasting, followed by a food and wine experience in Magill Estate Restaurant. The cost is $495 per person and the experience is available Wednesdays–Saturdays at 3pm. It's part of the Ultimate Winery Experiences of Australia roster. 

The historic vineyard was established in 1844 by Dr Christopher Rawson and Mary Penfold.  

The new Collectors' Experience includes a guided tasting of Penfolds' most famous wines, including  Penfolds Grange, in a private tasting room. 

The wines featured in the tasting include Yattarna Chardonnay, Quantum Cabernet Sauvignon from the  Napa Valley/South Australia, Penfolds X Dourthe Bordeaux Blend- Superblend 802.B Cabernet Shiraz,  Bin 707 Cabernet Sauvignon and Grange. 

Other inclusions are a copy of Penfolds Rewards of Patience book to take home. 

Of course, if you really want to push the boat out, there is also the Platinum Grange Experience where you arrive in style with a chauffeured transfer, followed by a guided historical tour of Penfolds Magill Estate.

Then enjoy a tasting of Penfolds most high-profile wines, including Grange, and indulge in a five-course lunch with paired wines at Magill Estate Kitchen, where your experience concludes with a personalised bottle of Grange and a return luxury transfer.

That's $1,650 per person and bookings are needed at least 48 hours in advance. 

For more details see https://www.penfolds.com/en-au/experiences/magill-estate-cellar-door.html 

For wine experiences across Australia check out https://www.ultimatewineryexperiences.com.au/

Spain showcasing its sustainability credentials

Spain is making significant strides in promoting sustainable tourism in a bid to ensure year-round visitation and promote lesser-known regions. 

New cycling paths, electric buses and high-speed train routes are making eco-friendly travel across the country more accessible, and hotel initiatives are revitalising rural regions, contributing to Spain's sustainable tourism movement.

Turespana's Tourism Counsellor for South-East Asia, Australia and New Zealand, Marta Fernandez Martin, says Spain's commitment to sustainable tourism not only enhances the visitor experience but also ensures the preservation of its natural and cultural heritage for future generations.

“We are absolutely committed to leading the way in sustainable tourism,' said Fernandez Martin. “Spain is dedicated and making great progress to making eco-friendly travel both accessible and enjoyable, reflecting our country's deep respect for the environment and our duty to protect it.

“As the country's national tourism board, we're proactively promoting shoulder-season and off-season travel options to Australian and New Zealand travellers, as well as encouraging greater regional dispersal and off-the-beaten-path discoveries.

"This approach is designed not only to help manage tourism's impact on the environment and local communities within Spain, but also to spread the economic benefit of tourism further.”

Valencia has been named as the European Green Capital for 2024, while the European Capital of Smart Tourism for 2024 is Seville. 

Spain continues to innovate in sustainable travel by expanding its Vias Verdes (Green Ways) project, which repurposes old railway lines into non-motorised paths for hiking and cycling. 

With over 117 routes spanning more than 2,900 kilometres, nature enthusiasts have opportunities to explore the country's landscapes.

A remarkable 90% of Spanish trains are powered by renewable electricity, substantially reducing the carbon footprint and a new high-speed line between Madrid and Oviedo launched in November last year. 

For more information on sustainable Spain and conscious travel options see www.spain.info/en/.

Image: Seville. Supplied.

 

Here's a "big" wine bargain: perfect for a sausage sizzle supper

 

Here is a wine tasting note that I have never used before: "Perfect for pairing with a sausage sizzle supper". 

Friends outdid Bunnings with a recent full sausage sizzle. four styles of snags; perfectly cooked onions, tomato sauce, mustard or barbecue sauce, and sliced bread. 

Perfect for a casual al fresco supper on a chilly night.

I'd been looking for a chance to sample a one-litre bottle of 2021 Barossa Bomb Shiraz - and this seemed like the perfect opportunity. 

We put the bottle on the table; a few people took a sip, a glass, and then, surprisingly quickly, the bottle was empty. 

A perfect wine and food match. 

It's a full-blooded wine, with plenty of flavour, but it is well balanced on the finish and a very decent drink. 

And now for the good news. These one-litre bottles retail at ALDI stores for $16, so are an ideal buy if cash is a little bit tight. 

The guys at ALDI don't give a lot away about the wine. We know it is from the Barossa. And it is from the 2021 vintage. That's about it. 

And this is ALDI, so it could be already sold out, or off rotation. But it is certainly one to look out for should it come around again.      

Bali wants to lock out "trashy" tourists

 

Authorities in Bali have had enough of badly behaved visitors. 

Provincial leaders are debating whether to increase the price of the recently introduced Bali Tourism Tax Levy to keep out the riff raff, the Bali Sun reports.

The tax was introduced in February and requires all international holidaymakers and tourists to pay 

IDR 150,000 to help preserve culture and nature in Bali and level up the tourism infrastructure on the island. But collection of the levy has been haphazard at best.

In light of an apparent rise in the number of foreigners behaving badly in Bali, leaders on the island have re-started conversations about how best to deter unruly foreigners and attract more high-quality visitors to the province.

One method that has been tabled this week by tourism leaders is to hugely increase the tourism tax fee.

Leaders and stakeholders from the tourism sector are calling for a massive hike to the fee, and are arguing for the tax to be raised from IDR 150,000 to IDR 500,000 and in some cases IDR 800,000, which is around $US50.

Speaking to reporters, Chairman of Commission II of the Bali Regional People’s Representative Council (DPRD), Ida Gede Komang Kresna Budi, said he wants to see the fee increased to the equivalent of $US50. 

Budi told reporters: “We want people who are of higher quality to come. We are trying to consult with the police to form a tourism police that specifically handles tourism…That is the basis for us wanting to make changes to the revision of the regional tourism levy regulation.”

He said he does not want tourists coming to Bali feeling like they can brazenly violate the law and disrespect local culture and norms.

“There is this problem because usually, those who act up are members of the bottom [low-spending tourists]," he said. "This must be anticipated.”

He also accepted that, at present, the way in which the Bali Tourism Tax Levy is being promoted and operated for tourists is not as easy as it should be.

“Currently, we cannot find a suitable place at the airport due to a lack of coordination with the airport and Immigration as a supporting stakeholder," he said. "We hope that with coordination from all parties, everything can be maximized.”

Budi’s motion has been seconded by tourism expert Taufan Rahmadi, who says that a big hike in the Bali Tourism Tax Levy would be an essential strategic step to help improve the quality of tourism on the island.

Rahmadi told reporters: “Revenue from this tariff can be allocated to environmental conservation, infrastructure development, and improving tourist services. We can learn from Bhutan, which has successfully used high tariffs to fund environmental and cultural preservation efforts.

“Venice, Italy, has succeeded in reducing crowds by imposing entry fees. Bali can implement a similar policy to maintain a balance between the number of tourists and environmental capacity and infrastructure.”

Pilots ready to strike over pay claim

Bad news for anyone booked to fly on Irish airline Aer Lingus over the next couple of weeks.

It seems Aer Lingus has not been employing enough pilots - and has been relying on them to do overtime to keep planes in the air.

Now, as part of proposed strike action, Aer Lingus pilots will start work-to-rule action from Wednesday, meaning they will decline overtime work or any out-of-hours duties.

As a result, the airline expects to cancel up to 20% of flights, news portal Travel Mole reports.

The work-to-rule action could potentially represent over 40 flights a day scrapped.

The airline operates an average of 220 flights a day during the summer season.

Donal Moriarty, chief corporate affairs officer for Aer Lingus, said: “Impacted passengers will be contacted and advised of cancellations and given their options in terms of refund, re-accommodation or voucher.”

Pilots are taking action over a requested pay increase of nearly 24%.

The airline has offered just over half of this.

The pilots’ union say their demand is the equivalent of real terms inflation since they last had a pay rise in 2019.

The airline’s short-haul Europe schedule is likely to be most at risk, Travel Mole reported.

Hilltops region offers point of difference for wine lovers

I tasted a sensational bottle of nebbiolo last week.

It was the 2021 Ravensworth Hilltops Nebbiolo ($45), made by Bryan Martin, a long-time collaborator at Canberra-region stalwart Clonakilla.

But while Ravensworth is based, like Clonakilla, at Murrumbateman, the fruit for this wine came entirely from the Hilltops region near Young - the cherry capital of Australia.



The wine was very floral with red fruits and delicatessen elements. Lovely length, too.

It was a pity I had to drink it so young. It is a definite cellaring prospect and underlines Martin’s deft touch in the winery.

I first became aware of the quality of Hilltops fruit a decade or more ago thanks to wines labelled Moppity and Freeman Vineyards, which were both impressive and fairly priced.

Top Hilltops producers include Freeman Vineyards, Grove Estate, Moppity Vineyard, Grove Estate, Chalkers Crossing Vineyard and McWilliams Barwang.

My friend and colleague Rick Allen, wine writer for the Newcastle Herald, recently wrote an article about Hilltops wine.

Here are some of his words:

It’s basically an oversized granite rock, about 150 kilometres long and 50 kilometres wide, but to winemakers it’s 24-caratgold.

Because sitting on that rock, which is about two hours north-west of Canberra, is Hilltops, one of the most exciting wine regions anywhere in Australia.

Canny winemakers are queuing up to get their hands on Hilltops fruit, yet strangely enough, the region is still largely unknown to most wine drinkers.

Why is that? Winemaker [and grape grower] Brian Freeman, who has 200 hectares of vines which makes him easily the largest Hilltops producer, puts it down to a shortage of cellar doors.

“Not enough cellar doors means we don’t attract people, and because we don’t attract people no-one is putting up new cellar doors.”

It’s wine’s own Catch-22.

But as a premium grape growing region, it has "got the lot".

There’s hardly a variety that won’t grow there - not just grow but thrive - producing fruit of the highest quality.

At the last Canberra wine show for example, Hilltops wines collected eight trophies plus 15 gold medals.

Freeman says the secret to Hilltops’ success is a combination of soil and climate.

“The soils are deep and well drained,” he explained. “There’s also a layer of decomposed granite about 12 to 15 metres deep that has been formed over the last five million years which indirectly helps regulate the water supply for the vines.

“And we get ideal weather conditions - cool nights in summer and a very dry autumn … which is ideal for grapes to ripen.”

Freeman’s 200 hectares, for example, has no less than 27 varieties growing.

Hilltops has traditionally been known for shiraz and cabernet, but now the Italian varieties like sangiovese, nebbiolo, rondinella and fiano are really impressing”

Canberra winemakers use a lot of Hilltops fruit, but the Hunter Valley is in on the act too.

One of the first Hunter wineries to catch on about the potential of Hilltops was Hungerford Hill.

“We’ve probably been using fruit from there or the best part of 35 years,” winemaker Bryan Currie said.

“There’s not a grape variety I can think of that you can’t grow in Hilltops.

"It’s quite amazing.

"It’s warm enough that your grapes will ripen fully, but cool enough to allow really nice aromatics. The dry autumn means the grapes can have that long hang time … you can pick pretty much from February to June.

“And it allows us to produce wines that we just can’t do in the Hunter.

“Off the top of my head we take pinot grigio, fiano, tempranillo, graciano, malbec, cabernet and sangiovese. We also do a Hilltops shiraz which is very different to Hunter shiraz - more aromatic and spicy.”

Take a note of the Hilltops name … you’ll be seeing a lot more of it.

Barrels of fun: a new wine tasting experience in Rutherglen

 

Stanton & Killeen, a family owned winery that produces outstanding fortified wines, has opened a new speakeasy-style tasting space at its winery in Rutherglen, north-east Victoria.

The wine maker has transformed part of its century-old cellar into a cosy space surrounded by muscat barrels that is now open for group experiences and private hire.

The area is a new addition following a renovation of the old winery space.

Guests are able to step back in time and experience a 'Mystery of Muscat' tasting surrounded by old old oak barrels, or can book the space for friends or family groups.

The space is available for a minimum of four and maximum of 30 guests for a three-hour private experience featuring premium wines and gourmet provisions.

This is part of Stanton & Killeen's membership of Ultimate Winery Experiences of Australia.

The producer has a history stretching back seven generations and almost 150 years.

See https://www.stantonandkilleen.com.au/

Visa-free entry to China a bonus for Australians

Australian travellers and wine producers are among the big winners following the visit of Chinese Premier Li Qiang earlier this week.

Fresh after announcing visa-free access for New Zealand travellers to China, Li flew across the Tasman and offered the same benefits to Australians.

The visa relaxation moves gives Australians up to 15 days in China without the need for a $110 single-entry tourist visa. The visa-free entry will be valid for tourism, business or family visits.

Australians join New Zealand, Singapore, France, Japan, Spain and Thailand in having the perk, a sign of thawing relations between China and Australia.

“We agreed to provide each other with reciprocal access to five-year multiple entry visas for tourism, business and visiting family members - so as to better facilitate personal exchanges,” Li said.

Meanwile, Li Qiang made a historical visit to Australia’s popular winery Penfolds, which has resumed exports to China following the lifting of tariffs.

Treasury Wine Estates, Penfolds’ parent company, had CEO Tim Ford and managing director Tom King host Li.

The visit also included welcomes from South Australian Premier Peter Malinauskas, Australian Trade Minister Don Farrell, and Foreign Minister Penny Wong at Magill Estate, guided by chief winemaker Peter Gago.

So the big guns were out in force.

Image: Beijing. Roberto Moreno, Scop.io 

Looking good: Hobart's Winter Feast glows

I get asked a lot: "What is Hobart's Dark Mofo Winter Feast like?"

OK. Think some of the best drink producers in Tasmania, some quirky food options, a main hall that is disturbingly red (colouring all my photos) , and an outside area with warming heat pots. 

There is a great vibe and it is very easy to spend a lot of money. Cards only. No cash allowed. 

The festival continues through Sunday and is well worth a visit. 

Here are some images of some of my favourite stalls, some I wish I'd got to but didn't, and some hints at the atmosphere. 

Get along if you can. You'll find all the details here: https://darkmofo.net.au/winter-feast 

  

Wine industry looks to boost gender equality/diversity

The Australian wine industry is launching a new survey to investigate the state of gender equality, and to identify strengths, weaknesses, and opportunities for progress in the grape and wine sector.

The collaborative effort is being run by Australian Grape & Wine’s Diversity, Equality and Inclusion in Wine (DEIW) committee and is funded by Wine Australia.

Research will be undertaken by Charles Sturt University and the University of New South Wales.

The research team will engage wine and grape sector stakeholders to identify recommendations and develop a practical toolkit for businesses and sector organisations, translating best practices and innovative ideas for gender equality, into actionable steps.

There's a whole lot of politically correct jargon in that one sentence, but hopefully the sentiment is serious.

Wine Australia Chief Executive Officer Martin Cole said the study will help the sector tap the depth of diversity across the breadth of the sector’s value chain. Yikes.

“Achieving long-term sector profitability, resilience and sustainability means we must have the best people at the table," Cole said. "A vibrant future demands we look to broaden the expertise, experience and perspectives of those at decision-making tables across the value chain.

Gender equality and diversity were identified by the sector as a priority through recent consultation for the One Grape & Wine Sector Plan.

“This research project will build on efforts made by the sector in recent years, recognising the need to progress these, providing evidence-based support for ongoing improvement,” Cole said.

“Our goal is to equip the sector with practical resources to be more inclusive, fostering equality and diversity to strengthen business and sector performance.”

Australian Grape & Wine DEIW committee chair Ali Laslett said the grape and wine sector was a significant employer in regional areas and had shown commitment to increasing gender equality.

“Promoting gender equality aligns with the strategic priorities of many primary industries," she said.

"The DEIW committee identified several initiatives in our workplan, and we are delighted that our recommendation to provide practical resources for all businesses within the sector will be realised through this project.

"Our sector’s future success is built on practices that support and retain a diverse workforce.”

Cheesy but good news for Melbourne gourmets

Say fromage. 

Cheese lovers can celebrate winter in style as The Westin Melbourne welcomes the return of its High Cheese event to Allegro Restaurant.

The indulgent-sounding High Cheese menu has been curated in collaboration with two renowned cheese aficionados: brother-sister duo the Studd siblings, Ellie and Sam Studd.

The Studd siblings, both members of the International Guilde des Fromagers, have teamed up Apoorva Kunte, executive chef of The Westin Melbourne, to curate a three-tiered selection of sweet and savoury treats.

Each creation showcases a quality cheese from around the globe, and the nibbles are paired with a selection of wines from Scotchmans Hill, including some single-vineyard wines selected by chief winemaker Robin Brockett.

“We are very excited to bring back our much-loved High Cheese this year," says chef Apoorva.

"Drawing from my personal travels and through collaboration with the Studd siblings, we have come up with a menu that showcases some of the best producers from around the world and locally, with a few surprise dishes I know people will love.”

So think of dishes like cloth-aged Cheddar and candied apple scones, accompanied by whipped organic butter and Singing Magpie Smyrna quince nectar.

Savoury items, which feature on the second tier, include: tart of vine-ripened tomato tartare, Sarakatsani-style ewe's milk Galotyri, with Congo potato; Woombye triple cream layered with truffle, mushroom and macadamia cervelle de canut; and Dreaming Goat Dairy chevre, homemade fig and pistachio confiture.

Also featured willl be L'Artisan Mepunga Gruyere Welsh rarebit with Champagne and English mustard on olive and rosemary sourdough; and Le Conquerant baked Camembert studded with lemon thyme and garlic.

The cheese tastes will be served with grapes, lavosh, and date and apricot sourdough crisps with an assortment of sweets to follow.

The High Cheese offering will be available in Allegro Restaurant from this week until September and reservations are essential.

The price is $105pp including a glass of wine by Scotchmans Hill

Bookings at https://www.westinmelbournedining.com.au/highcheese

Free cookbook showcases the cuisines of refugees

It is World Refugee Day on Thursday and Australia for UNHCR has launched a new online cookbook showcasing recipes by current and former refugees.

The aim is to raise money for the UN Refugee Agency.

Flavours of Hope includes recipes and stories from 10 individuals, including those who have found safety in Australia, and others living as refugees overseas.

“Although our contributors have survived extremely difficult experiences, they have not lost the urge to share what they have with others - in this case, their stories, their culture and their food,” Australia for UNHCR CEO Trudi Mitchell said.

“I encourage everyone to download the free book via our website to experience these amazing recipes and help support the cause.”

World Refugee Day is an annual celebration of the talent, contribution and resilience of refugees in communities.

Australia for UNHCR Ambassador and founder of Boost Juice, Janine Allis, is making a donation every time someone downloads the book.

These funds will go towards UNHCR’s life-saving work helping people flee conflict, disaster and persecution around the world.

Cooks featured in Flavours of Hope include former AFLW player and Australia for UNHCR ambassador Akec Makur Chuot, Melbourne restaurant owner Hamed Allahyari, and captain of the Afghan women’s football team, Fatima Yousufi.

“Afghan food has a very special taste," Yousifi says. "The flavours are unique and whenever those smells hit my nose, it takes me straight back to my childhood.”

“Eating Afghan food in Australia has allowed me to feel much more alive and connected.”

The free cookbook can be downloaded via: unrefugees.org.au/cookbook

Image: Fatima Yousufi and her mother Khadija. ©Australia for UNHCR/Sally Hulse

Italian flavours result in a wine success story

At a time of doom and gloom in much of the Australian wine industry it is full steam ahead at Dal Zotto Wines in Victoria's King Valley, where the brand is booming.

Over the last five years, Dal Zotto Wines has grown 12% year-on-year and the addition of an accommodation offering in 2023 has seen an increase in cellar door visitations by 20%.

To meet growing demand, the Dal Zotto family also purchased a 100 acre-vineyard in Whitlands, increasing vineyard holdings by 50%.”

As part of the expansion, Harry Brazel was recently appointed as CEO, joining chief winemaker Michael Dal Zotto, the former CEO, and sales and marketing director Christian Dal Zotto in the leadership team.

It is the first time the Dal Zottos have looked outside the family to employ someone in this pivotal role.

“I’ve been CEO for over 15 years and it’s time for a change and time for me to concentrate on the winemaking side of things,” says Michael Dal Zotto.

"The business growth has enabled us to look at Dal Zotto Wines more broadly and bring someone in, separate to the family, to steer the ship.

"It’s exciting to bring in a new perspective. Harry has a lot of fresh ideas and it’s time to create more opportunities. It’s what’s best for the business.”

Brazel has extensive business experience - including a stint in London - as was commercial manager of Limestone Coast Wines from 2017 to 2021.

“For me, it was the perfect position," he says. "I love wine and the wine industry, have the skill-set and I was already living in the region. I couldn’t have written the script better; it ticked a lot of boxes.”

Founded by Otto Dal Zotto, an Italian immigrant from Valdobbiadene who is Michael and Christian's father, Dal Zotto has a focus on Prosecco styles and Italian varietals. 

Image: Harry Brazel, Christian Dal Zotto, Michael Dal Zotto. Supplied.

Wolf Blass takes an "exhilarating journey" with some dragons

Marketing departments come up with some unlikely combinations.

How about this one: House of the Dragon x Wolf Blass?

Yes, you read that one right: a fantasy franchise Game of Thrones spin-off collab with one of Australia's best-known wine brands.

The blurb tells tells me that I should "embark on an exhilarating journey into the heart of Westeros with the eagerly awaited second season of the HBO Original series, House of the Dragon".

Apparently, "as war rages and alliances crumble, I can raise my banners with the House of the Dragon x Wolf Blass collection - the second collaboration between Warner Bros. Discovery Global Consumer Products and Wolf Blass wine."

Somehow, I simply can't guess how, I missed out on the first collab.

But here goes: The Wolf Blass House of the Dragon Sparkling Chardonnay Pinot Noir NV is "a sparkling tribute to the majestic dragons that grace the skies".

Of course it is.

There are also a collab chardonnay and a red blend, with all the wines on sale online or at Dan Murphy's outlets.

Enjoy. 🍷🍷

Leading chefs aim to make sweet music with special Opera House dinners

 

Four of Australia's most prominent chefs will be hosting a series of special dinners at Sydney Opera House during August. 

Chefs of the House is a new dining experience starting on August 1 and featuring the four chefs who already pan handle at the Sydney icon. 

The four acclaimed Opera House chefs - Matt Moran (Opera Bar and House Canteen), Peter Gilmore (Bennelong), Mark Olive (Midden by Mark Olive) and Danielle Alvarez (Yallamundi Rooms) will each host two intimate shared-table dinners in one of the Opera House’s unique venues.

As each chef guides guests through their distinct food philosophy, 270-degree projections and live music performances honouring each chef’s theme will complement the dining experience.

Sounds like fun. Sounds expensive. 

Peter Grutt, general manager of food and beverage, says: "At the Sydney Opera House, we're passionate about providing locals and visitors with extraordinary one-of-a-kind experiences - whether that’s on the stage or the plate.

“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies.

“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”

Each Chefs of the House menu will feature a signature dish that will also be available at their respective venues at the Opera House throughout August.

Winter Harvest Symphony from Danielle Alvarez (Yallamundi Rooms culinary director) will run on August 1-2. It will be an ode to the art of seasonal gastronomy with matched wines selected by sommelier Louella Mathews. 

Dreamtime by Mark Olive will run on August 8-9 will fuse native ingredients with contemporary cooking techniques and music from First Nations performers Marimayi. 

The Icons of Bennelong with Peter Gilmore will be held on August15-16 and will explore 50 years of Bennelong menus, showcasing premium Australian produce with paired fine wines. 

“It's an absolute honour to represent Bennelong and our incredible team for Chefs of the House," says Gilmore. 

The final dinners will be Ocean to Table by Matt Moran on August 29-30 with chef Moran reimagining the ‘Paddock to Plate’ philosophy he helped pioneer in Australia. The menu will be built on sustainably and locally sourced seafood served on bespoke plates glazed with crushed mollusc shells from third-generation ceramicist Sam Gordon.

“I’ve curated a menu that features some of my favourite seafood from around Australia," Moran says.

For details: https://www.sydneyoperahouse.com/chefs-house