This fiano from Victoria‘s Alpine Valleys region is hand-crafted by the energetically talented alternative-varietals ‘queen’, winemaker Jo Marsh, formerly of Seppelt Great Western. A few years back she…
Each year King River Estate produces cleaner, more vibrant fruit, the result of pesticide-free biodynamic vineyard management. I’ve noticed a progressive advance in wine flavour profiles across King River Estate’s range over the past three consecutive years and the just-bottled 2016 Pinot Grigio again amps things up to a new level. This wine’s bouquet leaps
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Beetroot Cured Ocean Trout with fennel, orange and nigella seed salad, horseradish crème fraiche Beetroot Pickle (for curing) 6 small beetroot, cooked, peeled and grated 1 cup water…
The Dal Zotto prosecco story is the stuff of legends. Just over a decade ago Otto Dal Zotto, King Valley tobacco grower turned grape grower and winemaker, launched…
A great grey rain cloud passes over the deep red sand. Fingers of sunlight burst through the receding front flooding the sand dunes with golden light. Tiny blue…
Ashley Palmer-Watts is Heston Blumenthal’s right-hand man. Executive chef of the two-Michelin-starred Dinner by Heston in London and of the recently launched establishment of the same name in…
A unique collaboration between Steve Graves of Bright Alpine Builders and Mark Gleeson of MG Design and Building has led to Chrismont Wine’s new Cellar Door, Restaurant and…
Steve Graves greets his carpenters with a few short words and a nod as he quietly steps over the threshold entering a near-completed Victorian weatherboard cottage renovation and…
It’s astonishing just how offensive people can be about vegetarians. That’s what Richard Cornish discovered when he flipped his daily meat habit on its head and went cold…
Chef Peter Gunn plays a risky game. In a dining world where restaurant menus are developed over several months he walks a precarious tightrope, sometimes creating dishes with…
Just 30 steps from the Summit Chairlift you’ll find this smart all-day casual diner fitted out with local native timber from the Mount Beauty mill. Soft banquettes, freestanding…
From an ordinary looking industrial building in Mount Beauty comes the heady aroma of roasting coffee beans. We spoke with owners Ryan Lynch and Ivan Zirnstein, who prepare…
For as far back as I can remember, Van Gogh and Monet were my favourites; Degas never got a look-in until a happenstance compelled me. Tolarno Galleries in…
Ski hospitality veterans Paul and Teresa Cavagna of Mount Hotham’s Last Run Bar have this season been plating up a well-designed dining menu featuring a selection of modern-Australian…
Rocco Esposito’s gnocchi alla romana is an exercise in simplicity and authenticity. Fat discs of polenta are smothered in crumbled blue cheese then heated under the grill until…
Some of Victoria’s most experienced chefs and respected operators have headed for the mountains. Some bring with them tight-knit teams to create virtual pop up restaurants bringing their…
The annual Victorian cider pressing season is coming to an end and to celebrate Movida Aqui Melbourne is recreating the atmosphere of the Basque Country’s traditional ciders houses. On Saturday…
Serves 6-8 4 Witlof ½ bunch celery, julienned 100g grapes Yileena Park Wines (Yarra Valley) Smoked Walnuts Apple remoulade (see recipe below) Parsley leaves ¼ bunch chives, cut…
Serves 6-8 Sweet Pastry – Makes 500g 140g cold unsalted butter, diced 100g icing sugar Pinch salt 1 egg, lightly whisked 230g plain flour 20g cornflour Method 1.…
Having experienced a dysfunctional work ethic at Jamie Oliver’s Fifteen Melbourne, and an abusive kitchen culture within Gordon Ramsay’s London restaurant Maze, local chef David Kapay returns home…
1. In a bowl add one or two free-range egg yokes. 2. Add one teaspoon of Dijon mustard. 3. Whisk vigorously by hand the egg yokes and mustard,…
Grilled Gruyère with spiced apple and pear on toasted organic sourdough with fried egg, pickled cucumber and salt roasted tomatoes Serves 4 400g grated cheese (Emmentaler/Gruyère) 1 pear…
Chrismont Wines’s sleek new King Valley cellar door could be considered a sharpened-up new-world version of ‘Streamline Moderne’ – an architectural style of the late Art Deco era that emphasised long…
In the mountain village town of Myrtleford on Victoria’s Great Alpine Road, the fresh tang of basil fills the air, carried by the steam rising from the hot pasta.…
‘Goddess of Pie’ Kirsty Heather of Cooper’s Handmade Pies has crafted this beautifully-decadent and flavoursome Pork Terrine Pie. Hot Water Pastry 500g plain flour Pinch of Murray River salt…
Serves 8 Shortcrust pastry 170g plain flour 90g unsalted butter 45g caster sugar ¼ tsp vanilla paste 1 egg, for pastry 1 egg, for egg wash 20ml milk,…
In my early twenties, it was par for the course to make love in the middle of the day on the back lawn, down the beach at night,…
A chestnut bonet with pickled orange, candied orange, orange jelly and chestnut crumble is the ultimate adult dessert indulgence. Richard’s bonet – a classic dish hailing from Piedmont,…
Exploring Capri’s walking trails, even out of season when the island is resting and catching its breath after the summer onslaught of holidaymakers from around the world, you…
Poached Quince Tarte Tatin with chestnut puff pastry and buttermilk icecream Chestnut Puff Pastry – Makes 1.2kg puff pastry (enough for 8-10 Tartes Tatin) 300g plain flour 200g chestnut flour…