Celebrating a work win over wine, sampling the cocktail menu during a long-overdue catch-up with a friend, or kicking on after a lunch or dinner call for finding a bar worthy of the occasion — so these are Sydney’s newest bars that should be on your radar for your next drink.

Meadow, Cronulla

Razz Room, CBD

Nodding to New York’s storied underground discotheque scene, the new Sydney CBD bar from the Odd Culture Group (Odd Culture, Pleasure Club, Bistro Grenier) marks their first move away from the Inner West. “Ultimately refreshing, a well-balanced daiquiri is unrivalled and transcends the cocktail world. It really lends itself to riffs and playful takes,” says group beverage manager Jordan Blackman. “I’m also strongly of the opinion that the daiquiri is the next big thing, long overdue for a comeback.”

On a list of 15 signatures at Razz Room, the Razz Daiquiri blends Bacardi white and dark rums, lime, pandan and banana, with a piece of pomelo pith added to the cocktail shaker to boost the citrus aromatics. “We’re chasing depth, complexity and texture without wandering too far from the feeling of a real, classic daiquiri,” says Blackman. The drinks list also offers sip-sized Snaiquiris, frozen daiquiris and a small selection of wines and beers. In the upstairs bar, low seating sprawls under historic timber and joinery while down in the sunken space in front of the stage, a more glamorous aesthetic sees velvet banquettes speckled with light reflecting off misshapen disco balls. Live performances, musicians and DJs are scheduled nightly from 7pm.

Inspired by ‘70s dinner parties and finger food, the one-page menu ticks off satisfying bar bites, with food available until 10pm. We loved the oysters Rockefeller, classic prawn cocktail, Parmesan-loaded potato skins topped with caviar and the Dirty Royale Cheeseburger served on a puddle of cheese sauce. Razz Room is open from 4pm daily at 18-20 York Street, Sydney. A second venue from the Odd Culture Group will open upstairs in May 2026.

What to drink: The Dirty Daiquiri was our favourite; everything you love about a dirty martini in a cocktail blending Bacardi white rum, lime, olive, smoke and bay leaf — topped with three olives.

Bar Bridge, CBD

The team behind Bar Planet and Bar Herbs has added another winning venue to its stable with the opening of Bar Bridge in the CBD. A classic Martini bar, Bar Bridge’s cocktail list is built around the extra dry Martini. Choose from a trio of options – ranging from a bone-dry signature serve to a zesty, citrus-led concoction and a more savoury alternative – or opt for one of the five signature cocktails instead. Plus, there’s a rotating Martini special, starting off strong with April’s Passionfruit Crème Martini.

Low-lighting, sleek leather booths and an unending popcorn supply complete the picture.

What to drink: For a refreshing sip, the Citron Martini — layering yuzu gin and citron vodka with sweet orange notes — is primed to be your go-to.

Aalia Wine Room, CBD

A spin-off of Gourmet Traveller’s 2023 Restaurant of the Year for New South Wales, Aalia, this new Martin Place bar offers prime people watching, a wine list designed to encourage discovery, and the modern Middle Eastern flavours for which the restaurant is loved. Downstairs is a cosy setting among wine bottles and the bar, while upstairs offers tables for small groups and views over the Sydney CBD action.

On the menu, you’ll find nibbles like charred lupini or oysters; anchovy toast with muhammara; single-serve fattoush on a cracker; Gildas threaded with basturma, pickled chilli and a quail egg; and the doughnut-like fried khorasan bread with optional foie gras atop. On Tuesday–Friday, Aalia Wine Room also offers a casual lunch menu with a Murray Cod shawarma; steak frites with shoestring fries and café de Cairo butter; and a beef cheeseburger.

What to drink: Try a DIY wine tasting — from $69, you can order a bracket of three wines from sommelier Sarah O’Dwyer’s list, with expert insight on hand to craft your perfect personalised selection.

L’Avant Cave, Paddington

While it’s existed in some form for a while, Paddington bar L’Avant Cave recently came under the sole direction of Nik Hill (our own Chef of the Year for 2025) from acclaimed upstairs restaurant Porcine. While it’s no longer a wine shop since P&V stepped away from the site, the snack-forward menu and strong wine selection remain, with the charming courtyard a local go-to for a relaxed, outdoor setting steps off Oxford Street.

Some snacks are familiar, like the baked oysters and pigeon liver toasts, with the new menu’s highlight being a daily selection of small seafood snacks priced at $12 each for guests to DIY a platter; our digital editor Georgia Condon chose a trout crudo, sardine toasts and Merimbula oysters paired with a glass of crémant on a warm day. Larger plates include steak frites, or garlic snails on toast.

What to drink: A refreshing Pocito cocktail — Pommeau, lemon and tonic — is a good place to start.

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Sakura House, CBD

A CBD basement bar open till late Monday–Saturday, Sakura House is the second venue from the team behind popular Darlinghurst venue The Waratah. The Japanese-inspired cocktail list uses elements like yuzu, hojicha and wasabi, and sits alongside an extensive range of sake and shochu. Food by former Cho Cho San head chef Nick Sherman takes after izakaya-style dining, offering gyoza, fried ebi bao and takoyaki skewers.

What to drink: The house Martini blends Haku Vodka, cherry blossom, purple shiso and pickled onion.

Hotel Harry, Surry Hills

Surry Hills corner pub, Hotel Harry, has recently undergone a refresh courtesy of the group behind The International and Shell House. As part of the new Hotel Harry offering, the menu focuses on elevated pub classics. Central to the kitchen is a French rotisserie, a wood-fired grill and a pizza oven shipped straight from Italy, meaning you can expect to find crowd-favourites like charred rotisserie chicken joined by crispy roast potatoes, fried Brussels sprouts and roast chicken jus; smoky split king prawns grilled over an open flame and pizza with turbo-charged toppings like ‘nduja, pancetta and vodka sauce.

What to drink: The signature cocktail — mixing gin, orange liqueur and Campari — blends refreshing citrus flavours with the bitterness of grapefruit.

Bar Allora, CBD

An all-day destination bringing a sense of 1980s Milan to the Sydney CBD, Bar Allora is led by culinary director Rosy Scatigna and head chef Josh Donachie (Jane, Jackson’s on George, RE), and the group behind award-winning bar Maybe Sammy. You can start the day with cornetti and espresso, lunch on spaghettone with anchovy butter and lemon pangrattato, and let aperitivo hour roll into dinner before finishing on a brandy-spiked Shakerato.

What to drink: The Americaniello cocktail is a refreshing take on the aperitivo classic, with added lemon myrtle liqueur and a splash of mango soda.

Folio, Walsh Bay

Pre- and post-show dining just stepped up its game at Sydney’s Roslyn Packer Theatre, where Sydney Theatre Company launched Folio in late 2025, transforming the theatre’s bar with a rich plum palette, gold and chrome details and a walnut and marble bar. Inspired by New York’s famed theatre bars and speakeasies, the drinks list was devised by award-winning bar consultant Charlie Ainsbury with wines and Champagnes, customisable cocktails and suitably theatrical drinks like a tableside Martini pour.

Folio serves light bites like Yambra prawns with curry mayonnaise, a house burger with Pino’s smoked bacon, cheese and a fried pickle, and late-night bites including cheese plates. Located in the Walsh Bay Arts Precinct, it’s worth the walk from Barangaroo or the CBD even when you don’t have a ticket to a show.

What to drink: The house Bellini blends Prosecco and seasonal fruit sorbet, hand-whisked to order.

The post Sydney’s best new bars (and what to drink there) appeared first on Gourmet Traveller.

That shift is being led by heritage houses such as The Macallan, which has once again collaborated with influential designer David Carson to reimagine its Timeless Collections – bringing together sherry-seasoned craft, architectural form and a distinctly modern visual identity.

Whisky bottle design

Where once it was the decanter which held design status, today the bottle has become part of the ritual. These days distillers design whisky bottles to be displayed. To be valued not only for what they hold, but for how they look and feel. Details such as age statements, cask composition and provenance remain essential, but they now sit alongside a more considered visual language.

For his reimagining of The Macallan’s Timeless Collections, Carson drew inspiration from the distillery’s Speyside landscape and the architectural flow of the building itself.

“The architectural form of our distillery, bold, organic and unmistakably of its place, served as a central inspiration for David Carson in the creation of The Macallan’s new logo and pattern,” says Kirsteen Campbell, Master Whisky Maker.

Central to the storytelling of the Timeless Collections is its threefold relationship with sherry – spanning origin, seasoning and maturation. Carson translates this into a visual language through the bottle’s distinctive triangular shoulder. Carson uses it as a subtle design cue that reflects the sherry triangle and the journey behind every pour.

Flavour by design

Ever defined by its environment – in Speyside, in the beautifully wild north-east Scottish highlands – The Macallan whisky Timeless Collections showcase that signature lighter, smoother style of a single malt thanks to the pure waters used from the Spey River. What makes these whiskies unique is the crafted flavour notes across both the Sherry Oak and Double Cask expressions in the Collection.

“Sherry Oak Collection has a rich and complex character led by our sherry seasoned European oak casks. It is these exceptional oak casks that transform our robust and fruity new-make spirit into exceptional single malts that boast entirely natural colour. Enjoy notes of succulent dried fruits and sweet spices, with a depth of flavour that intensifies through the range,” says Kirsteen Campbell.

Extending far beyond the shores of the Spey River, each European or exquisite American oak barrel is seasoned with the uniquely sweet, dried fruit and caramel characters and mahogany hues of sherry from Jerez del Fontera.

The new collectible whisky

The Macallan x David Carson collaboration reimagines the rules of collectible whisky. Age still matters, but today’s collector seeks something more layered: the provenance of the cask, the craftsmanship behind the bottle, the story told before a drop is poured. As a result, The Macallan Timeless Collections aren’t just whiskies to savour, but objects to keep and display. Ultimately the ritual begins long before the glass is raised.

The post Inside the rise of luxury whisky as a design object appeared first on Gourmet Traveller.

Capturing the essence of autumn while holding onto a whisper of the summer so newly departed is Chandon Garden Spritz. Bright with zesty orange notes – reminiscent of a late afternoon in a Florentine garden – and lifted by a delicate effervescence that piques the appetite, it’s a natural companion to the long lunch.

The perfect pour

Garden Spritz is designed for spontaneous gatherings and shared moments – the effortless elevation of a midweek catch-up or a sundown drink with friends that somehow stretches into dinner. Made from oranges, herbs and spices, it delivers a palate of gentle spice and natural bitterness that feels at once bright and grounding. Aromatic and vibrant in the glass, it sits as comfortably alongside light seafood, sashimi and shared grazing plates as it does with the heartier flavours of autumn – a mushroom risotto or a slow-braised lamb shoulder pulled straight from the oven.

What makes Garden Spritz so well suited to this season is its simplicity. Poured over ice with a twist of orange and a sprig of rosemary, it requires nothing more than a good glass and good company. In a world of elaborate cocktail menus and curated drinks lists, there’s something quietly radical about a spritz that does the work for you, leaving you free to focus on what autumn entertaining is really about: the table, the food, and the people around it.

The post The drink that defines effortless autumn entertaining appeared first on Gourmet Traveller.

Note

Allow extra time for standing and chilling — refer to the method for details.

The post Pineapple Spicy Margarita appeared first on Gourmet Traveller.

Note

La Blanche is an apple brandy produced by one of Normandy’s top Calvados producers, Christian Drouin. It’s not aged for the minimum required two years in oak barrels to be legally classed as Calvados. If La Blanche isn’t available, substitute an alternative young Calvados or even vodka if preferred.

The post Lychee Martinez appeared first on Gourmet Traveller.

“The seafood industry in Australia is so diverse, from tropical to subantarctic, offering options to suit anyone’s tastes and skills,” says former sommelier Rosie Love, who founded Tether Agency, specialising in seafood and wine. But while many of us automatically reach for sparkling or white wine, Love points out that this wide spectrum of flavour and texture invites a broader view of pairing.

Houston Barakat, wine director at Sydney’s Saint Peter, suggests starting with just a small step away from the default. “Dry sparkling rosé, generally speaking, will go with more seafood dishes than it doesn’t,” he says. “It has the brightness to cut through the oil and salt of fried fish and chips or prawn crackers. It has the flavour intensity to stand up to a bouillabaisse, or a red curry with salmon, or even a lightly curried fish pie.” Tasmania’s Bellebonne Bis Rosé from Pipers River is an all-time favourite of his. “I’ve enjoyed it at BYO sushi train with yellowfin tuna hand rolls, with cured salmon and crème fraîche on toast at brunch, and we’ve served it at Saint Peter with Ooray plum and quandong sorbets. Any wine that can serve me well from oysters to dessert is always welcome at the table.”

Once you’ve mastered that move, there’s room to go further, and Love recommends embracing salt. “There’s nothing better than a dirty, briny Martini balanced with a creamy Sydney rock oyster,” she says. Instead of an unexciting sauvignon blanc, she suggests a vermentino alongside some Spencer Gulf prawns, or a classic prawn and iceberg sandwich with a crisp riesling.

The common thread? Freshness, texture and minerality that echo the sea itself. Barakat, too, enjoys pushing the boundaries with seafood pairings. “John Dory liver pâté and Saison sweet vermouth,” he offers. “Certifiably niche, but really, really good.” And what about a fish burger? “An icy cold beer, or a light, bright, slightly chilled glass of COS Frappato from Sicily.”

Six coastal drinks to try

1. Kitajima Sea Salt Yuzushu, Shiga Prefecture, Japan

$60 for 720ml

Established in 1805, Kitajima has been crafting sake for more than 200 years. This Sea Salt Yuzushu combines local sake with four times the usual yuzu and a hint of sea salt. Bright yellow grapefruit and lemon curd aromas lead to a smooth, opulent mouthfeel with candied and salted lemon peel on the finish. Best served chilled with a ponzu-dressed kingfish ceviche or smoky grilled octopus.

2. Never Never Oyster Shell Gin, Adelaide Hills, SA

$86 for 700ml

Evoking Australia’s coastline, this gin infuses Kangaroo Island oyster shells with lime leaf, waxflower, Tasmanian wakame and native coastal herbs such as saltbush. Fresh sea spray bursts from the glass alongside salted citrus and a slight herbaceous edge, leading to a long, savoury finish. Perfect for dry Martinis, paired with oysters.

3. 2017 Marco de Bartoli Vigna La Miccia Marsala Riserva, Sicily, Italy

$115 for 500ml

This Marsala combines modern winemaking with traditional ageing, with aromas of brown sugar, candied apricots and caramelised orange peel. The palate unfolds with stone fruits, walnuts and a hint of tropical mango and papaya. Serve alongside seared scallops and fennel for a savoury contrast to its gentle sweetness.

4. 2024 Vino Volta Sole Bambino Vermentino, Swan Valley, WA

$32

This riper, fuller vermentino shows custard apple and lemon balm on the nose. The palate is rich yet precise, with dry, savoury notes and a hint of lemon meringue-like complexity. Perfect for a crumbed whiting sandwich with shredded iceberg and mayo on a hot summer’s day.

5. NV Bellebonne Bis Rosé, Pipers River, Tas

$40

Made in the méthode traditionnelle by Australia’s “rosé queen” Natalie Fryar, this pale rosé spends up to two years on lees for added depth. Aromas of toasted brioche and redcurrants lead to a palate of strawberries and cream, cranberries, rhubarb stalks and rose petals. Match with crab cakes or salmon with a mustard dill sauce.

6. Archie Rose x Saint Peter Gin, NSW

$84 for 700ml

The post A sommelier’s guide to coastal drinks pairings for summer appeared first on Gourmet Traveller.

If semillon is king here, then chardonnay is queen. The former holds iconic status, yielding enigmatic, internationally revered wines. Verdelho shows well in the prevailing heat, as does shiraz, sometimes contributing to a unique blend with pinot noir, first incepted in the mid-1900s.

Expect warm welcomes, excellent dining options, and contemporary tasting experiences: the original gourmet getaway.

The best Hunter Valley wineries to visit in 2026

Gundog Estate

101 mcdonald’s road, pokolbin

Small, intimate, and with personable service at its core, everyone is made to feel welcome – including man’s best friend. Housed in the original Pokolbin Schoolhouse, Gundog’s signature semillon and shiraz are explored daily in premium glassware alongside knowledgeable, passionate staff. You can continue the experience at home by grabbing small goods such as chutney and jam from their Gourmet Pantry.

Explore the Hunter Valley in high style with these 7 luxe stays

Tyrrell’s

1838 broke road, pokolbin

From the moment you see Edward Tyrrell’s original 1858 ironbark hut, you know you’re somewhere extraordinary. Stand-up and private tastings showcase generations of familiarity with shiraz, chardonnay, and pinot noir. But it’s the Vat 1 Semillon – Australia’s most-awarded white wine – that steals the show. Tasting it in these surroundings is truly special.

Mount Pleasant

401 marrowbone road, pokolbin

A striking blackbutt and zinc countertop takes centrestage, bringing this historic, recently renovated winery’s 140-year ancestry to life in every drop. Beyond affable and whip-smart tasting staff, there are elegant, art-filled spaces that offer serenity and propose contemplation. Or, for the curious-minded, take part in elaborate tastings of iconic single vineyards and back vintages.

Winmark Wines

229 wollombi road, broke

When old winery buildings transform into graceful cellar doors, there’s a visceral feeling of antiquity you cannot deny. And this former Pooles Rock storage shed is a prime example. Chardonnay is taken to pearly heights, and Winmark Wines’ mindset is, luckily, to never keep secrets. The Art Gallery and Sculpture Park are other impressive reasons to visit.

Pepper Tree Wines

86 halls road, pokolbin

Pepper Tree elevates the intention of single-vineyard and specific-vintage tastings. The Best of Four Worlds is a one-off guided look at the finest wines they create across four different regions in the removed and exclusive setting of The Vault. Otherwise, local cheese plates, a crackling fire, and pet-friendly gardens offer plenty of other draws.

Where is the Hunter Valley?

The Hunter Valley is located in New South Wales, roughly a two-hour drive north of Sydney. Its relative proximity to Sydney and Newcastle (a one-hour drive) makes the Hunter Valley a very popular wine region. The Hunter Valley region can be split into southern and northern sections, with the southern areas of Pokolbin and Broke better known for its wineries, cellar doors, restaurants and hotels, while the more northern areas around Singleton, Muswellbrook and Scone are predominantly agricultural and mining areas and therefore tend to be less visited by tourists.

The post The best Hunter Valley wineries and cellar doors appeared first on Gourmet Traveller.

It’s what I gravitate to first on any wine list, the one I collect and cellar, the local product I seek out when travelling across the world – and the sheer range of styles means there’s always something new to discover.

Champagne remains the benchmark for many. Its name alone conjures a sense of luxury, but what excites me most are the grower producers who bottle not just Champagne but also capture the flavours of a particular vineyard, coaxing nuance from individual parcels of chalk, clay and limestone. These wines remind us that Champagne is not just a brand or a monolith, but a patchwork of terroirs and traditions expressed with precision and finesse.

Italy offers a lighter expression of bubbles through prosecco, produced in regions such as Veneto and Friuli, its style ranging from crisp and aromatic to fragrant and floral. Meanwhile, the UK has emerged as an increasingly strong sparkling contender on the world stage, helped by cool maritime climates and chalky soils similar to northern France.

And of course, Australia has its own well-crafted and highly awarded sparkling tradition, shaped by decades of cool climate winemaking – as well as newer, more unconventional offerings.

For me, bubbles will always be more than just a festive flourish. It carries stories of place, tradition and innovation in every glass. Whether it’s a rare prestige cuvée or something more experimental, it continues to remind me why sparkling wine has always been my MVP for any occasion.

Five sparkling wines to try this summer 2025:

1. NV Champagne Agrapart & Fils, 7 Crus, Champagne, France, $160

A blend of 90 per cent chardonnay and 10 per cent pinot noir, 7 Crus draws from seven Côte des Blancs villages. The 2020 Grand Cru and 2021 Premier Cru parcels were aged three years on lees, with reserve wine matured in 600-litre neutral oak casks from famed French families François Chidaine and Didier Dagueneau. Aromas of ripe white peaches, pear and brioche lead to a textural palate underpinned by vibrant acidity and a subtle oyster shell minerality.

kentstreetcellars.com.au

2. 2006 House of Arras E.J. Carr Late Disgorged 30th Anniversary Special Release, Tasmania, $330

To commemorate the 30th anniversary, winemaker Ed Carr has produced just 1566 bottles of the 2006 Late Disgorged Special Release. What’s inside reflects both the island’s pristine fruit and the steady hand of its long-serving winemaker, with a depth of flavour and poise that places it among the finest sparkling wines in the world.

houseofarras.com.au

3. 2017 The Hunt for Mrs. Oliver Fiano Sparkling LD, McLaren Vale, South Australia, $90

This Méthode Traditionnelle sparkling fiano celebrates Marjorie Oliver (née Hunt), winemaker Corrina Wright’s grandmother, with hints of cut ruby grapefruit, buttered toast, waxy chamomile flowers and juicy lychee. Complexity on the nose flows through to the palate, with fragrant spices and preserved lemon. Almost 10 years of age lends itself to a generous mouthfeel and some serious structure.

oliverstaranga.com

4. 2015 Nyetimber Blanc de Blancs, West Sussex & Hampshire, England, $193

As is the way with all blanc de blancs, this 100 per cent chardonnay sparkling shows aromas of lemon and pink lady apples, with hints of shortbread. William Bartlett pears and mandarin lead on the palate, accompanied by a subtle green note and flinty minerality. Extended lees ageing delivers a long, creamy finish. Nyetimber pioneered English sparkling in the early 1990s with this signature style.

famelia.com.au

5. 2023 Ca’ Di Rajo Prosecco Superiore Valdobbiadene DOCG, Veneto, Italy, $48

Vibrant aromas of green apple, white peach and citrus are complemented by delicate floral notes. The palate shows more savoury complexity than its more fruit-forward counterparts; a hint of minerality and a touch of lemon zest. Known as the wine drinkers’ prosecco, made with some serious craft and elegance, it’s definitely one of the best examples available.

thewinecollective.com.au

The post A sommelier’s guide to sparkling wines for the festive season appeared first on Gourmet Traveller.

“We’ve built LB’s on the foundations of a great bar, with fantastic drinks and music, welcoming service, and a space you’ll (hopefully) never want to leave,” said Justin Hemmes, CEO of the Sydney-based hospitality group, in a statement.

Per the Madrusans’ respected focus on quality control of all elements of their cocktails, various forms of ice feature appear on the menu like perfectly clarified blocks and a snow cone-style Daiquiri.

“Bringing this iconic space back to life with the help of some incredible talent from The Everleigh and Bar Margaux has been incredible and we can’t wait for people to experience it,” said Michael and Zara Madrusan. 

Drinks highlights include a unique aerated Martini; La Bestia blending Altos Reposado tequila, coffee blend, mole bitters and salted cream; a South American-focused wine list; and a cute collection of half-sized cocktails priced at $12.

Light, Spanish-style snacks by Merivale’s Melbourne-based executive chef Jowett Yu include tinned seafood, charcuterie, crisps, pickles and focaccia.

The space has a retro feel with the original horseshoe bar, disco balls and warm, glowing lighting, with shelves showcasing the extensive record collection sourced from local independent stores.

LB’s Record Bar is open now at 12 Meyers Place, Melbourne CBD — walk-ins only.

The post LB’s Record Bar is Merivale’s first Melbourne venue appeared first on Gourmet Traveller.

When it comes to Christmas cocktails in Australia, you have the option of dabbling in traditional classics like eggnog, or crafting a beverage tailor-made to our warm, summer climate and fresh, fruity ingredients.

Whether you want to wow your guests with something unique, or batch make the easiest cocktail from your liquor cabinet, we’ve got you covered with a selection of Christmas cocktail recipes for any occasion.

Note: Most of the below recipes contain alcohol. For non-alcoholic options, check out our collection of alcohol-free mocktail recipes, or see GT‘s pick of the best non-alcoholic spirits to substitute in any of the below recipes.

Nectarine Sangria granita Spritz

The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.

Hellenika’s Ari Onassis cocktail

Named after Greece’s larger-than-life tycoon, Aristotle Onassis, this gin cocktail is equal parts refreshing and sweet.

Christmas Spritz

Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.

Grapefruit-Campari Spritz

It’s seriously refreshing.

Chilled eggnog

Australian Gourmet Traveller fast drink recipe for chilled eggnog

Margaritas

A traditional and classic recipe for one of the most iconic cocktails there is.

Bar Louise’s sangria

A simple Spanish sip that can be made in batches – perfect for your next fiesta.

Sunset Negroni

Just as suitable for barbecues as it is for luxe cocktail parties.

Shell House’s lychee martini

The retro lychee Martini is having its fun in the sun once again thanks to Sydney’s Shell House.

Basil gimlet

Perfect for either solo indulgence on a hot day, or to enjoy with friends, this gimlet recipe uses basil for a fresh finish.

Double Deuce Lounge’s The Stinger cocktail

A modern take on a funky classic.

How to make a French 75 (or rather, an Australian 75)

The combination of bubbles, gin and a touch of sugar equals a classy cocktail.

Watermelon, ginger and makrut lime shrub

A refreshing summer shrub to make in bulk – then just add soda (or booze).

Plum and thyme prosecco Spritz

This sophisticated springtime spritz is made by the batch. Leave the pitcher on the table for breezy top-ups.

Paloma

Australian Gourmet Traveller cocktail recipe for Paloma.

Cucumber and gin punch

Australian Gourmet Traveller recipe for cucumber and gin punch.

David Moyle’s sparkling shiraz and vanilla ice-cream spider

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

Mint Julep

Australian Gourmet Traveller recipe for Mint Julep for a Great Gatsby party

Burnt grapefruit Paloma with rosemary

Jugs of Paloma cocktail are a great time waiting to happen.

Pineapple punch

Australian Gourmet Traveller recipe for pineapple punch.

Sangria Blanco

A light and bright take on the classic red-based sangria.

Fleet’s Galah cocktail

For easy summer sipping.

Dead Ringer’s Blackstone Bramble

A summery cherry-powered treat that’ll leave you feeling as fresh as it tastes.

Coconut and mango Daiquiris

Australian Gourmet Traveller cocktail recipe for Coconut and mango Daiquiris.

The Rosita

We’re calling this one the saucy cousin to the Negroni.

Brae’s rhubarb and strawberry-gum spider

A grown-up version of the ice-cream spider that’s been missing from your life.

Light ‘n’ Stormy

You’ve heard of the Dark ‘n’ Stormy, but why not try a cocktail of navy-strength gin with ginger beer and lime?

Capitano’s Strawberry Sgroppino

Prosecco, strawberries and lemon sorbet. What’s not to love?

The Hardware Club’s Spritz Veneziano

Meet the original Spritz.

Gimlet: the best gin cocktail you’ll make all week

Gin, lime, sugar. It doesn’t get any easier than this.

Spanish-melon punch

A fresh, vibrant riesling-based punch.

La Casita’s Rosado

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

Frozen Thai basil and makrut lime Mojito

Refreshment incoming.

Champagne punch

This punch is perfect for picnics (or any time the sun’s out, really). And the Champagne makes it just that little bit more special.

Aperol Spritz

We like ours with a splash of yuzushu.

Champagne Crustas

Champagne Crustas recipe – Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled

Cynar Spritz

Try this refreshing amaro spritz by Melbourne’s Capitano.

Cerise Royale

An excellent way to use that bottle of rosé you were given but will never drink.

Fino Bellini

Australian Gourmet Traveller recipe for Fino Bellini.

Fruit-salad punch

Party punch meets fruit salad in this light and refreshing dessert.

Christmas Cocktail FAQs

The post 40 of the best Christmas cocktail recipes to try this year appeared first on Gourmet Traveller.

To celebrate 25 years of the Ardbeg Committee — a global community of over 200,000 passionate fans — the distillery has launched a nationwide competition. The prize includes return flights, an immersive whisky experience, and three nights’ accommodation at Ardbeg House.

Located in Port Ellen, this intimate 12-bedroom boutique hotel comes complete with whimsically designed rooms, and an in-house restaurant and bar where you can get exclusive Ardbeg drams.

The two winners will travel to Islay in May, stay just steps from the distillery, and enjoy an exclusive behind-the-scenes tour to see where the magic happens.

How to enter

Submit a photo or short video online by 30 November with a caption that showcases your devotion to Ardbeg. Entrants must be of legal drinking age and members of the Ardbeg Committee, which is free to join.

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Enter the delicious world of Japanese whisky, with its more delicate, approachable styles that took my breath away. And I’m not the only one; over the past decade demand for Japanese whisky has outstripped supply. Some producers, such as master blender Jota Tanaka at Fuji, claim it would take “close to another 10 years to meet the global demands”.

After drinking one of the seasonal Highballs (flavoured with spiced peach to enhance the spirit’s floral notes) at The Elysian Whisky Bar in Fitzroy, I can see what all the fuss is about. The Elysian’s owner Yao Wong has seen a steady increase in people requesting to try Japanese whisky “because they had heard about it from others – even those who are not whisky drinkers at all”.

But as often happens when something becomes popular, people acting in bad faith try to capitalise on it. Wong explains, “Wonderful Japanese whiskies we used to drink daily 10 years ago have suddenly become insane collector’s items that speculators hoard and trade like commodities. We’re seeing really crazy retail and after-market prices for Japanese whisky in Australia. And still, they get snapped up quickly and willingly.”

This demand led to a slew of “Japanese” presenting whiskies being released on the market, confusing consumers who sought the genuine article. So even though Japanese whisky is celebrating its 100th anniversary this year, it’s only recently that strict guidelines and criteria for what constitutes Japanese whisky have been outlined. The jist of the new criteria is: production, ageing and bottling must all occur in Japan and only Japanese water can be used during distillation. This kind of clarification and definition of spirits has long been a comfort to Scotch whisky drinkers, who enjoy knowing the product in the bottle is what it says it is.

Multi-award-winning master blender Tanaka, in charge of whisky creation at the Fuji distillery, was instrumental in helping create the new guidelines (alongside other distilleries such as Nikka and Mars Distillery). He notes they didn’t want the classifications to stifle innovation “but to provide integrity, high quality and prove provenance of the spirit”.

Blended Style Japanese Whisky

A blended whisky is mixed for a variety of grains and a variety of barrel ages in the name of balance and refinement. Blends are the norm in Japan but Fuji Whisky is the only distillery in the world distilling different styles of grain whisky in one blend. For Japanese whisky newbies, Fuji Single Blended Japanese Whiskey ($140 for 700ml) is super soft, with all these silky layers, purity of flavour, and a hint of a smoked sage character that weaves its way into the palate. It’s easily a benchmark for blended whisky globally.

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Wine Cask Style Japanese Whisky

With the rise of Japanese-made wines and many of the commercial distilleries owned by companies with global winemaking brands in their portfolios, the ability to age whisky in wine casks is becoming more prevalent, adding another dimension to the whiskies’ flavours. Mars Whisky Iwar Tradition Wine Cask Finish ($130 for 750ml) is one to try. Mars was established in 1548 and is Japan’s highest whisky distillery (nearly 800 metres above sea level). A rich and opulent style with orange peel, dark chocolate and cardamom notes.

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Peated Japanese Whisky

These whiskies are flavoured by the peat fires used to dry malted barley. These are your leather couch-setting, relaxing-with-a-good-book kind of whiskies. Japanese peated styles tend to be more delicate than their Scottish counterparts. This style is not for the faint of heart but for drinkers who appreciate intense flavours such as robust elements of kelp, smoke, and rich forest floor. Try Chichibu Ichiro’s The Peated 10th Anniversary ($650 for 700ml).

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Single Malt Japanese Whisky

Scotland remains the benchmark producer for distillers worldwide so it’s no surprise that single malt whisky, from single distilleries, are making a mark in Japan. Lovers of Scottish whisky who want to try something new should seek out Yamazaki Distiller’s Reserve Single Malt Whisky, $180 for 700ml. Yamazaki whiskies are known for their layers of fruit, spice and sandalwood derived from the use of American, Spanish and native Mizunara oak. This distiller’s reserve is honeyed and silky with subtle strawberry, raspberry and coconut on the palate, with vanilla bean pods and a whisper of cinnamon on the finish, 

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Aged for a quarter century in Mizunara oak, a notoriously difficult native wood, this release is as much a triumph of craftsmanship as it is a whisky. It’s rare not only because of its age, but because every drop has been shaped by the elusive Mizunara cask – a vessel that only reveals its secrets after decades of maturation. The result is a dram that collectors and connoisseurs alike consider a once-in-a-lifetime experience.

What makes Mizunara oak so rare?

Unlike the American and European oaks traditionally used in whisky-making, Mizunara oak is almost wilfully unsuited to the task. The wood is permeable, knotty, and prone to leaking – demanding immense skill from coopers to shape into barrels. The trees themselves grow slowly, often requiring 200 years before they can be harvested.

But the payoff is extraordinary. Over time – at least 15 years, though 25 or more is the true pinnacle – Mizunara imparts a flavour profile unlike any other oak. Think sandalwood and temple incense, nutmeg and cardamom spice, layered with a rich fruitiness and smooth, cacao-like depth. It is whisky that speaks not just of place, but of patience.

The spirit of Yamazaki

The Yamazaki distillery, founded in 1923 on the misty outskirts of Kyoto, is where Japanese whisky began. Nestled where the Katsura, Uji and Kizu rivers meet, its climate of soft water, humidity and temperature swings creates an environment unlike Scotland – but yet ideal for ageing whisky nonetheless. Here, Shinjiro Torii, Suntory’s visionary founder, pursued the dream of crafting a whisky to rival the great single malts of the world but with an unmistakably Japanese soul.

For decades, Suntory’s artisans experimented with Mizunara, searching for the perfect expression. The Yamazaki 25 Years Old Mizunara Single Malt is the culmination of that quest: the oldest single malt ever matured entirely in Mizunara oak from the House of Suntory.

A collector’s masterpiece

Encased in a handcrafted wooden box assembled using a traditional Japanese nail-free joinery technique, the presentation is as meticulous as the whisky itself. On the nose, it offers apricot compote and warming spice. On the palate, bittersweet orange, nutmeg, and velvety cacao. The finish is long, complex, and imbued with Mizunara’s signature woodiness – incense and herbal notes that linger like a memory. “After maturation of 12 years or more, the aroma took on a gem-like brilliance,” says Shinji Fukuyo, Fifth Chief Blender, Suntory Whisky.

For most, this whisky will remain a dream. Its global allocation is minuscule, its price, at $20,000 a bottle, commanding, and its demand among collectors fierce. But its very existence elevates Japanese whisky to new heights – a symbol of what can be achieved when patience, tradition and ambition converge.

So, is this the rarest whisky yet? Perhaps. But more than that, the Yamazaki 25 Years Old Mizunara Single Malt is a reminder that the greatest luxuries are not just consumed, but experienced.

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The best wine clubs know the drill. Their primary purpose is to wine and dine you – all from the comfort of your own home. Not only does this entail careful curation and front-door service, but the best ones also involve an education on drops from near and far.

With each subscription, wine lovers and aficionados can expect to be connected to far-off vineyards, passionate winemakers and rich history.

So whether you prefer the smooth warmth of a full-bodied Argentinian malbec or the crispness of a Chablis, there’s a wine club out there waiting to clink your glass.

The best wine club subscriptions in Australia

1

The Wine Collective

Daily Delights, from $155 per case of 12 at The Wine Collective

Discover the art of everyday indulgence with The Wine Collective’s Daily Delights wine plan. Immerse yourself in a world where wine enjoyment becomes an exquisite daily ritual, with each delivery bringing a delightful surprise right to your door.

subscribe now

2

Naked Wines

Choose your own adventure, from $40 per month at Naked Wines

Skip the guesswork and fast-forward to enjoying a top-tier sip from independent labels hailing from Australia and New Zealand. Choose between curating your own selection each month, or letting Naked Wines do all the heavy lifting – with your tastes and spend in mind. With money-back guarantees, it’s a no-brainer.

subscribe now

3

Wine Selectors

Regional Wine Plan, from $236 per case of 12 at Wine Selectors

With a keen eye for quality and a genuine love for the craft, Wine Selectors presents you with an array of options, from velvety reds to crisp whites, ensuring that every palate finds its perfect match.

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4

Vinomofo wine club

The Black Market Club, from $149 per case of 12 at Vinomofo

Whether you’re enjoying a quiet evening alone or raising a toast with friends, Vinomofo’s Wine Clubs elevate every moment into a memorable celebration. Simply pick your frequency and enjoy an exceptional lineup at 70% retail prices. We’ll cheers to that.

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5

Good Pair Days

Three-pack starting from $80 at Good Pair Days

Whether you’re a novice or a vino connoisseur, you’re guaranteed a good time with Good Pair Days. With advanced tech that learns what you like and tailors every subsequent delivery, it’s ideal for those with specific tastes, or who are on the journey of learning what their preferences are.

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6

Halliday wine club

Enthusiast Digital Membership, from $149 per two-pack at Halliday Wine Club

Quality over quantity is the order of the day at Halliday, with top-shelf wines the highest priority. Get two five-star wines delivered to your door every month and elevate those everyday wind-down moments.

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7

The Local Drop

Premium Wine Membership, from $200 per month at The Local Drop

Premium drops curated by your personal sommelier and delivered straight to your door? Sign us up. Get six premium bottles of wine tailored to your palate monthly or every other month, and thank us later.

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FAQs

Is it worth it to join a wine club?

If you’re a wine lover or a regular wine drinker, joining a wine club can be a worthwhile subscription because:

• Wine clubs often handpick bottles tailored to your tastes and preferences
• They can introduce you to new varieties you might not try on your own
• Many clubs provide access to limited-edition wines or hard-to-find labels that aren’t readily available in stores
• They offer convenience by way of regular deliveries straight to your door
• Many clubs offer pairing suggestions, tasting notes and background on the vineyards or winemakers to enhance your knowledge and appreciation
• Most come with cost benefits and exclusive discounts

The post Lift your grape game by joining one of these wine clubs appeared first on Gourmet Traveller.

Yet, despite its youth and geographic peculiarities – or indeed perhaps because of them – there’s a creative, collaborative and energetic spirit that runs through the District’s 40-ish cellar doors, many of which are just over a half-hour’s drive from the city.

Riesling and shiraz rule the roost here, but an extreme continental climate, varying elevations and diverse soil types all give rise to an undeniably high level of quality across the board.

The best Canberra wineries to visit in 2025

Four Winds Vineyard

9 Patemans La, Murrumbateman, NSW

The 2023 Four Winds Vineyard Shiraz took out the coveted Jimmy Watson Memorial Trophy for Best Young Red Wine in 2024, but there’s excellence to be had in the form of crunchy tempranillo and a fan-favourite rosé, too. Kick back with a wood-fired pizza out in the hay shed, and be sure to grab a bottle of Shiraz Rosé Gin for the road.

Lark Hill Winery

31 Joe Rocks Rd, Bungendore, NSW

A steadfast commitment to biodynamic farming distinguishes the wines of Lark Hill, founded by Sue and Dave Carpenter in 1978, with winemaking now overseen by the couple’s son, Chris. The riesling, chardonnay, shiraz and pinot noir are reliably outstanding, as is the easy-going sangiovese, but it’s the grüner veltliner that earns top marks, consistently heralded as Australia’s best example.

Nick O’Leary Wines

149 Brooklands Rd, Wallaroo, NSW

producers finally got a cellar door in the Hall Valley midway through 2023, complete with a cut-above restaurant, cocktail bar and cracking international wine list. Make your way through the crowd-pleasing O’Leary stable at the tasting counter, then pop a bottle of grower Champagne and lean right into a long lunch of Euro-centric share plates.

Clonakilla

3 Crisps La, Murrumbateman, NSW

Clonakilla’s endlessly elegant shiraz viognier is legendary and by far the country’s premier interpretation of Côte-Rôtie. To taste it in situ is but one compelling reason to call in to the Kirk family’s holy grail Murrumbateman estate. If you’re looking for two more, try the taut, concentrated riesling and the floral, spice-laden O’Riada Shiraz out on the patio with vineyard views.

Helm Wines

19 Butts Rd, Murrumbateman, NSW

There’s no quainter cellar door in the District than Ken and Judith Helm’s, sited in a former schoolhouse built in 1888. The Helm name, of course, is synonymous with top-tier riesling, produced in a variety of expressive styles, including an inventive rosé splashed with cabernet sauvignon. Don’t overlook the straight cabernet sauvignon, either – stately and old-school in all the right ways.

Mount Majura Vineyard

88 Lime Kiln Rd, Majura, ACT

Benchmark tempranillo is the calling card here at the closest winery to Canberra’s city centre, a mere 20 minutes away by car, where you can complement your afternoon with a self-guided walk amongst the vines. The line-up is filled with other unsung heroes – peppery graciano, slinky mondeuse – and with plantings of mencía and albariño on the way, there are even more to come.

Eden Road Wines

3192 barton hwy, Murrumbateman, nsw

Paris-born vintner Celine Rousseau has been leading the charge at Eden Road since 2017, solidifying the label’s reputation for precise, technique-driven wines. Polished, medium-weight shiraz is a strong suit, as are the skin-contact pinot gris, supple pinot noir and gorgeously perfumed malbec. The recently launched “Small Batch” series, meanwhile, showcases a more experimental side, spotlighting varieties such as fiano and nero d’Avola.

FAQs

Where is Canberra?

Canberra is located in the Australian Capital Territory (ACT), roughly a three-hour drive southwest of Sydney. As the nation’s capital, it offers a rich blend of history, culture, food and wine. Its cool climate means that it produces high quality wines and is often frequented by visitors from surrounding states.

Does Canberra have wineries?

Yes, Canberra has over 50 wineries just a short drive from the city centre. Its cooler climate, rich topography and variations in soil type and vineyard elevations make it a winemaker’s dream.

What wine is Canberra known for?

Thanks to its variation in temperature, elevation and soil type, Canberra is known to produce an exceptional variety in styles, including: riesling, shiraz, sangiovese, chardonnay, pinot noir, merlot, tempranillo and even more rare varieties like gruner veltliner.

What is the best time of year to visit a winery in Canberra?

The best time of the year to visit a winery in Canberra is generally winter. Not only does the cool season lend itself to cosying up by a fire while you enjoy a drop or two of shiraz or cabernet sauvignon, but winter is also truffle season — offering a luxe pairing experience with your wine tastings.

The post The best Canberra wineries and cellar doors appeared first on Gourmet Traveller.

“I wanted the drink to be a celebration of tradition and craftsmanship, using single-village mezcal and tequila, spirits made with techniques handed down through generations. To honour that legacy, I’ve paired the spirits with a marmalade inspired by my grandmother’s grapefruit and lemon recipe, made by gently cooking down pear and apricot.”

Where Ward used Angostura bitters and agave, Howard combines three types of Japanese bitters with the marmalade. He uses La Gritona reposado tequila infused with makrut lime leaf, and Bozal Cuishe mezcal to bring smoky, botanical notes to the drink.

How to make Thomas Howard’s The House That Love Built cocktail recipe

Fill a cocktail shaker with ice and add 45ml reposado tequila, 20ml mezcal, and 1 heaped barspoon of pear and apricot marmalade. Add 2 dashes shiso bitters, 2 dashes yuzu bitters and 1 dash grapefruit bitters. Stir vigorously and strain over a large rock of quality ice in a rocks glass. Garnish with makrut lime leaf.

Three Reposado Tequilas to try

La Gritona Reposado

Howard’s reposado of choice is crisp and savoury, evened out by vegetal notes and double-distilled by a master distiller dubbed the queen of tequila, and her all-female team.

$100 for 700ml, danmurphys.com.au

Clase Azul Reposado

Made with blue Weber agave, slow-cooked for 72 hours, this ultra-premium reposado is aged for eight months in American oak casks, giving it a velvety mouthfeel and long finish.

$400 for 750ml, kentstreetcellars.com.au

Fortaleza Reposado

Distilled in the Mexican town of Tequila, this cult classic layers citrus, caramel and sage notes for a soft texture and delicate spice hit, thanks to resting in ex-bourbon barrels.

$170 for 750ml, vintagecellars.com.au

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Adapting the Bobby Burns to Australian tastes is merely one more change to an often disputed recipe. A 1931 mention in Old Waldorf Bar Days, for instance, calls it the Robert Burns, which includes orange bitters and absinthe. “We use Mackintosh Blended Scotch Malt – a blend of Highland and Speyside malts, lightly sherried and round on the palate,” says Whyte. “The drink is still strong – but a good quality Italian vermouth is delicious so we want to ensure it isn’t overpowered by the Scotch. We use a house blend of vermouths, incorporating bitterness from Punt E Mes, and vanilla and rhubarb tones of Mancino’s Ross di Torino. These meld perfectly with the Mackintosh.”

The original’s splash of Benedictine brings herbaceousness, while the additional bitter adds complexity. “The splash of Peychaud’s is complementary, highlighting herbal notes but with a bitter gentian base,” adds Whyte.

How to make Dana Whyte’s Bobby Burns cocktail recipe

In a chilled mixing glass, combine 30ml Scotch, 30ml Italian red vermouth, 15ml Dom Benedictine, 2 dashes of Peychaud’s Bitters. Top with ice, stir for a minute until 10% dilution. Strain into a frozen coupe glass and garnish with orange peel.

Three blended Scotch whiskies to try

Mackintosh Scotch Whisky

A friendly and smart whisky combining Highland and Speyside malts with premium grains lightly matured in ex-Sherry casks for rich honey, vanilla and oak notes.

$90 for 700ml, monacellars.com.au

Compass Box Glasgow Blend

Rich with maritime smoke and salinity from Islay whisky, expect dark fruit and warming spice from a peated Scotch with high malt content and texture.

$106 for 700ml, mscellars.com.au

Old Perth The Original

One of Scotland’s oldest distilling families revived this lost blend, bringing back to life a unique flavour profile of dried fruit and dark chocolate. Perfect for sipping.

$109 for 700ml, liquorwinecave.com.au

The post Cocktail hour: Bobby Burns appeared first on Gourmet Traveller.

From the Sydney rum distillers and South Coast to cool new Yarra Valley wine destinations and Vinteloper’s chic tasting room upgrade in the Adelaide Hills, these are the spots worth having on your radar this month. And if trending sips are what you’re looking for, then we’ve curated the best, from a new limited-edition whisky from Tasmania to non-alcoholic bitters and the lesser-known spirits riding on a high this season.

Here’s our guide to the latest drinks news to know about.

Meet the Makers Festival returns to the NSW South Coast

Returning for its second year, NSW’s Meet the Makers Festival will showcase the lively essence of Milton and the surrounding South Coast region through local talent, creativity and culinary excellence. Each weekend in September, indulge in festivities including a wine-blending workshop at Cupitt’s Estate and a farm-to-table banquet hosted by MilkHAUS & friends.

The event will run from 6-28 September. Check out the festival’s Instagram for more information.

Fin Wines’ cellar door and tasting room

Victoria’s Yarra Valley has a cool new destination to check out. Fin Wines’ chic cellar door and tasting room shows off lo-fi and indie wines, from a chilled red to prosecco/vermentino pet nat. Stars of the snack menu include the City Larder pâté, LP’s saucisson and Chappy’s chips with Fin’s own vinegar.

For more information, visit finwines.com.au

Red Mill Rum’s Sydney cellar door

Red Mill Rum, a charming barrel hall and working rum distillery steeped in history, has opened its cellar doors in Rozelle. First established in 1933 and lovingly relaunched in 2020 by the original founder’s great-grandson, the distillery welcomes spirited guests for tastings, tours and the lowdown on how whisky casks can shape flavour: heaven for the curious Sydneysider.

Visit redmillrum.com.au for more information.

Maxwell Wines’ new tasting room menu

As GT’s current South Australian Restaurant of the Year, Maxwell Wines should already be firmly on your radar. But for those looking for an excuse to revisit, executive chef Fabian Lehmann has curated a new tasting room menu to keep things interesting. Snack highlights include the crisp chicken skin tart and French toast with caramelised onion and wagyu bresaola.

For more information, visit maxwellwines.com.au

St Hugo Wines’ New Epicurean Cellar Dining

Barossa Valley mainstay St Hugo has introduced an Epicurean Cellar dining experience, where guests can enjoy a long, languid lunch paired with exclusive back-vintage wines. Dishes have been created with the St Hugo cellar in mind — think seafood paired with 2918 riesling, duck with a 2013 grenache, shiraz and mataro blend, and blush-pink lamb rump along with a 1993 cabernet sauvignon. Cheese and dessert pairings can be added to the experience should you wish to finish on something sweet.

For more information visit sthugo.com

Chandon’s new-look Yarra Valley homestead

Heritage meets luxury in Chandon’s reimagined Yarra Valley homestead. The glorious wraparound verandah gives way to light, airy interiors by designer Melanie Beynon, while local furnishings add to the polish. With views over the vineyard and oak garden, the scene is set for tasting Étoile or basking in the luxury of the exclusive event space — made with private dining and enchanting garden parties in mind.

Tasmania’s Tolpuddle opens new tasting room

Tasmania’s Tolpuddle vineyard has opened a sleek new tasting room in the Coal River Valley. Expect to sip on Tolpuddle’s collectable chardonnays and pinot noirs as expansive floor-to-ceiling windows give way to sweeping views of the vines, while wooden interiors and rattan accents appoint a luxury mood.

tolpuddlevineyard.com

Vinesmith is the new city cellar door in Melbourne

Melbourne’s Flinders Lane has a chic new opening to check out. Vinesmith’s city cellar door shows off a local wine list with drops from the Blue Pyrenees and Glenlofty Estates on the tasting menu, while walnut interiors set a sleek tone. Joining the venue’s roster is a late-night bar, French bistro and wine shop.

vinesmith.com.au

Adelaide Hills’ Vinteloper opens new cellar door after bushfires

South Australia’s Vinteloper has entered its relaunch era following the 2019 bushfires that took out its heritage farmhouse. The new opening sees high-spec restorations to its tasting room and cellar door, taking in its Adelaide Hills surroundings and showing off drops from new varietals to vintage releases.

vinteloper.com.au

Top drops for winter sipping

Villa Maria Pinot Noir

With its subtle spiced notes and vibrant red fruit flavours, Villa Maria’s Pinot Noir from New Zealand’s famed Marlborough region is the perfect winter companion. Available for $24.99 at your local bottle shop.

Petaluma Piccadilly Valley Chardonnay 2024

Rated 95 points by Ray Jordan and Shanteh Wale, this chardonnay showcases vibrant citrus, white peach, and delicate oak. Elegant, complex, and mineral-driven, it’s an exceptional expression of the Piccadilly Valley. Available for $65 via Dan Murphy’s.

Lark Distillery Dark Lark 2025 Single Malt Whisky

A testament to Tasmania’s unique whisky-making super climate, once uncorked, Dark Lark 2025 reveals evocative layers of ripe papaya, maple-glazed almonds and espresso gelato. This bold single malt whisky, expertly crafted at Lark’s Bothwell Distillery, pays tribute to the transformative power of darkness – a source of unbridled creativity and inspiration. It draws inspiration from the Bay of Fires, where fiery lichen sets the rugged coastline aglow at dusk. This year’s Dark Lark release celebrates Tasmania’s striking landscape, the creativity sparked by its night and the creators who thrive in it. Available for $250 from select independent retailers.

Patrón El Alto

Patrón Tequila expands its prestige portfolio with Patrón El Alto, a rare, masterfully aged blend of Extra Añejo, Añejo, and Reposado tequilas, crafted from the finest Weber Blue Agave. Currently available for $315 at Dan Murphy’s.

Mumm 2015 Reserve Blanc De Blanc

This elegant and lively Champagne of Grand Cru Chardonnay delivers fine, delicate bubbles; a balanced mineral core with floral notes of jasmine; and a brilliant pale gold hue. It’s the Champagne to pop at special occasions. Our tip: serve on Good Friday before a seafood feast. Currently available for $190 at Dan Murphy’s.

Hickson House Oyster Shell gin

Joining traditional and Australian botanicals, repurposed oyster shell is the not-so-secret ingredient lending Hickson House’s gin its minerality and creamy mouthfeel. Saltbush and seaweed add to the oceanside ambience, while finger lime and ruby grapefruit shape its smooth, dry finish.

Papa Salt Paloma tins

Cool off with TikTok’s trending sip, the Paloma. Where warmer weather usually calls an Aperol or Hugo Spritz to mind, the Paloma is typically a grapefruit, tequila and lime refresh. Gin-based riffs are also on the rise, as seen here with Papa Salt’s easy-drinking Paloma tins.

Zonzo’s Cicchio Pistachio Spritz

While the Limoncello Spritz has been trending as TikTok’s drink du jour, it’s Zonzo’s Cicchio pistachio take that has our attention. Calling on Sicilian flavours, this bright bottling meshes notes of honey and melon with creamy pistachio. Best served on a balcony somewhere warm.

Pundi bitters

First Nations farmer Dominic Smith is bringing a native edge to seasonal spritzing. This trio of homegrown bitters picks up on the trend for non-alcoholic drinking with flavours of wood, leaves and fruit. Expect local mint, rosella, smoky peppercorn and wattleseed to amp up drinking.

Enchanté Rosé

Race car superstar Daniel Riccardio has rounded out his D3 wines range with Barossa stalwart St Hugo’s with the addition of new sip, Enchanté Rosé. Following two bold red varietals, this lighter tipple is ideal for sunshine sipping and snacking. In taste, Enchanté Rosé is medium-bodied and off-dry; crisp on the palate and perfect for an afternoon pour with friends.

For Barossa locals or visitors, be sure to stop by at St Hugo’s for an in-person pour. Otherwise, pick up a bottle at a local bottle shop.

sthugo.com

The post GT Drinks: Your news wrap for top drops, new openings and drinks events around Australia appeared first on Gourmet Traveller.

Be honest: does it matter what glass you serve Champagne in?

It’s hugely important. I have two types of glasses at home – a white and a red – and I play with both. It’s fun to do that when friends come over. If I pour La Grande Dame 2018 into two different glasses, I’m expressing two different versions of the wine. With a tighter glass, it’s like the wine is punching you. It’s straight to the point, almost minimalist. In a bigger glass, the wine opens up, there’s more generosity.

What about a Champagne flute?

I don’t use a flute. The shape of the glass keeps the wine too closed. I have the same fight with people who drink their Champagne too cold. When you raise the temperature, you allow the flavours to open. But the truth is, it’s all a choice. There’s no right way.

So, you’re not a fan of rules?

For me, wine is about sharing a moment with friends. Why would you want to make your friends follow rules? That’s just a bad idea. We are all different, so we’re bound to experience wine differently. That’s also why I never describe a wine. It’s personal. If I tell you I taste something and you don’t taste the same thing, I’m losing you, and that’s not the point, because wine is about connecting people.

How do you factor in all those varying experiences when making wine?

I have a team of 12 winemakers working with me, and I know all of their strengths and weaknesses. It’s like managing a sports team – certain people are good at certain things. I smoke, so I can never smell tobacco in a wine, but I’m very good at detecting trichloroanisole, which is when wine is corked – even lightly. The more you train, the more you develop your senses, but it’s not a superpower. Passion is more important.

Has the Champagne world changed much since your early days?

When I started, 30 years ago, we harvested at the end of September, beginning of October. Now we harvest at the end of August, beginning of September. The season has shifted by three weeks. Being able to create something consistent isn’t easy when the world is changing. Innovation is one way to adapt to global warming – and fortunately that’s part of our DNA. Madame Clicquot was a very innovative woman.

See more from Didier Mariotti at veuveclicquot.com

The post Meet the maker: Didier Mariotti, Veuve Clicquot’s cellar master appeared first on Gourmet Traveller.

I grew up on the west coast of the north island, in one of the more rural parts of New Zealand. My parents are farmers and I grew up seeing them work 24/7. I knew I wanted a better work-life balance, but one that still tied into my horticultural, agricultural background, so I studied viticulture. I was only 17 and the legal drinking age was 21, at the time, but we’d always had wine on the table, to go with the lamb and beef from our farm, and homegrown vegetables. It felt natural to enjoy food and wine together.

Do you have any advice on how to make the most out of a special bottle of wine?

I don’t bother with too many rules, because it’s all about enjoyment, but I do think most people serve wine too cold. It doesn’t bring out the aroma, and it can taste more bitter, so make sure you have the right temperature for the wine variety. That’s the best way to make sure the wine has the right level of interest and intensity.

How does the process at Cloudy Bay differ from Old World wineries that have been doing it for centuries?

There’s nothing wrong with tradition. We’ve been doing things a certain way for thousands of years because they work, because they create great wine, and a lot of what we do at Cloudy Bay still adopts those methods. One difference is how much we involve the customer. It’s important to us that we aren’t just making wine and telling them to drink it. We’re making wine for them, so it really helps to know how they perceive it, and whether we’re on track from a style perspective, or need to evolve.

What inspires you to buy a bottle that you haven’t tried before?

I like to buy from different producers who make wine from the same vineyard. For example, Burn Cottage and Gibbston Valley both make wines from a couple of the same vineyards. It’s cool to taste those wines and look at the different philosophies, what story they’re telling. Wine is all about the story.

What are you working on right now?

We’ve got two more days of vintage before we’ll have all our fruit in, and then it’s going to pour down. It’s a busy time, and there are a lot of extra people in, to get it all done while the weather looks good.

So, how’s that work-life balance going?

It’s funny – I’ve ended up working just as much as my parents, six or seven days a week, 12-hour days. It’s lucky I enjoy it.

See more from Nikolai St George at cloudybay.com

The post Meet the maker: Nikolai St George, Cloudy Bay’s winemaking director appeared first on Gourmet Traveller.

The newly released 2025 Vintage Collection features a quartet of small-batch wines, crafted to honour the winery’s legacy of regional storytelling and meticulous site selection. 

So just what can you expect from this lineup?

This year’s release brings together cabernet sauvignon from Coonawarra, riesling from Clare Valley, and two expressions of chardonnay from the Adelaide Hills, with each of these wines depicting a study in site, season, and structure. 

Here’s a closer look.

2021 ANOVA Coonawarra Cabernet Sauvignon

An exploration beyond tradition. 

Crafted only in outstanding vintages, ANOVA is a bold reinterpretation of Petaluma’s house style. This wine isn’t bound to a single site; instead, it emerges when weather conditions across Coonawarra are perfectly aligned. 

For 2021, that moment came across the Evans and Amara sites in Coonawarra. A cool, dry spring, followed by a more mild and even summer, that slowly ripened the fruit. 

The result is a structured, brooding cabernet that sits firmly in the fine wine category, with flavours of blackberry, cassis, and cedar spice, delicately layered over silky tannins. 

As winemaker Ben Thoman puts it, “ANOVA is born from precision and possibility, not prescription.”

RRP: $150 | Distribution: Dan Murphy’s & Langtons

2024 Piccadilly Valley Chardonnay

A canvas for chardonnay.

Direct from one of Petaluma’s highest and most cool vineyards in the Adelaide Hills comes this flagship Chardonnay. Piccadilly Valley is renowned for producing wines with both elegance and backbone, and this release is no exception. 

Featuring notes of peach and citrus, fine acidity, subtle oak, and a mineral thread that anchors the wine’s structure, this wine gives us restraint, energy, and complexity — all in one glass.” 

With 95 points from Ray Jordan, this chardonnay is already earning its place in the vintage’s top tier. 

RRP: $64.99 | Distribution: Dan Murphy’s, BWS, Liquorland

2024 Hanlin Hill Riesling

A purity that’s hard to match. 

Riesling lovers, take note. The 2024 Hanlin Hill vintage is bright and textural, with floral aromatics, citrus tension, and a hallmark line of minerality.

Set high on the slopes of the Clare Valley, this vineyard is defined by rich soils and crisp, cool nights; the ideal conditions to produce vibrant, finessed riesling that will cellar well. As Thoman notes: “This vineyard consistently delivers freshness and line — it’s just so precise.”

RRP: $37.99 | Distribution: Dan Murphy’s, BWS, Liquorland

2024 B.C.P. by Petaluma Chardonnay

Fresh, vibrant, and made to be shared. 

Ready to enjoy immediately, B.C.P. is generous and plush, with the same attention to detail as its fellow, more structured counterparts. 

Designed for relaxed everyday moments, this fruit-forward, creamy chardonnay has a broad appeal. 

“B.C.P. lets us offer something accessible without sacrificing quality”, says Thoman. 

Put simply, this wine is Petaluma without the formality.

RRP: $29.99 | Distribution: Dan Murphy’s

A Legacy in Motion

Petaluma’s 2025 Vintage Collection isn’t about reinvention, it’s about refinement; a continuation of nearly 50 years of thoughtful winemaking rooted in terroir. 

The post Introducing Petaluma’s 2025 Vintage Collection appeared first on Gourmet Traveller.

Overall, the area identifies as continental yet still has a notable oceanic influence, making it a complex place where grapes thrive. This is ardent pinot noir and chardonnay country, and a region you might rightly say has most influenced contemporary Australia’s lust for both. At the same time, elegant styles of shiraz push interpretations, uber-smooth nebbiolo is a must, and food-friendly marsanne and rousanne, among a host of alternative varieties, offer the audacious drinker plenty to consider.

Expect modern tasting experiences, distinctive winemakers, and striking geography: the textbook city sojourn. Tick these best Yarra Valley wineries off your hitlist.

5 best Yarra Valley wineries to visit

Oakridge

864 Maroondah Highway, Coldstream

Arrive by helicopter; sample the revered 864 Block range; explore nuances between back vintages of chardonnay; or simply turn up and casually enjoy their most popular wines and renowned house style. Oakridge provides layers of experience and diverse options for the individual. A place highly awarded and greatly recognised — for all the right reasons.

Tarrawarra

311 Healesville-Yarra Glen Road, Yarra Glen

An ultra-modern subterranean tasting experience beckons those who enjoy contemporary cellar door spaces. The estate extends across 400 hectares of native bushland and unique growing sites, where individual blocks and their exceptional vintages give a snapshot expression of place. And a seasonally focused menu at their on-site restaurant deftly continues the theme of provenance.

Yering Station

38 Melba Highway, Yering

There’s unquestionable heritage and sophistication here at Victoria’s oldest vineyard. From the moment their 1859 original winery building comes into view, you cannot help but feel history seeping out of every brick. The Tasting Bar is convivial yet informative. The Garden Bar encourages you to graze. While the Restaurant has equally spectacular views and dishes.

Seville Estate

65 Linwood Road, Seville

Elevated in the Upper Yarra Valley, the castaway atmosphere and engrossing views across the surrounding slopes and gorges underpin premium wines made with love. Learn and try exemplary versions of pinot noir and shiraz by appointment, and then prolong the pleasure with a stay in a vineyard-fringed apartment or the stately Homestead.

Dominique Portet

870-872 Maroondah Hwy, Coldstream

Placing all French clichés aside, this is perhaps the closest to France wine enthusiasts will find at a cellar door in Australia. Entrenched in 10 generationsof winemaking, beginning in Bordeaux during the 1700s, the Portet’s Coldstream winery is an elegant way to try some of Victoria’s finest cabernet sauvignon and superb sparkling.

The post The best Yarra Valley wineries and cellar doors appeared first on Gourmet Traveller.

Crafted only in exceptional vintages and released in seriously limited quantities, RSRV Lalou 2013 is more than just a cuvée. It’s a love letter to one of Maison Mumm’s most influential figures — Monsieur René Lalou, a man who helped shape the Maison into one of the most prestigious Champagne houses in France. Lalou was also an unshakable believer that extraordinary moments deserve extraordinary wine. 

Only 13 vintages of the RSRV Lalou have ever been released, with the 2013 making its long-anticipated debut just now, over a decade since harvest. Blending Grand Cru Pinot Noir and Chardonnay parcels, and aged a full 10 years in the storied chalk cellars beneath Reims, the RSRV Lalou 2013 ($399.99 RRP) speaks fluently in the language of luxury. In the glass, the Lalou 2013 shimmers with golden hues offering notes of beeswax, brioche, candied citrus and a finish that lingers like a well-told story. It’s a Champagne for those who know their taste — and trust it.  

A trio of vintage icons

This release doesn’t stand alone. Alongside Lalou, the Maison has unveiled two additional vintage gems, each with its own distinctive character – inviting you to find the perfect match for your moment. 

RSRV Blanc de Noirs 2018 ($199.99 RRP)

Crafted entirely from Pinot Noir grown in the Grand Cru village of Verzenay, this vintage is bold yet impeccably balanced. Candied fruit, toasted almond and a savoury umami finish make it an exciting match for refined dishes, as well as a standout sip on its own. 

Mumm Millésimé 2016 ($129.99 RRP) 

Rounding out the trio is the Millésimé 2016 – a more accessible yet deeply elegant vintage with its own quiet authority. A harmonious blend of Pinot Noir and Chardonnay aged for five years in Maison Mumm’s ancient cellars, the Champagne delivers honeyed fruit, poached pear and a smoky finish that feels like wrapping yourself in silk. 

Make the moment yours

It’s rare for three vintages to debut simultaneously. This trio offers a unique opportunity to own a slice of G.H. Mumm’s living legacy. This collection invites you to elevate the every day. 

Each bottle reflects more than a vintage, but rather a philosophy: that life should be full of extraordinary moments.  

The post Legacy in a glass: G.H. Mumm uncorks a Champagne icon with RSRV Lalou 2013 appeared first on Gourmet Traveller.

The pineapple adds texture, as well as flavour, while ginger beer brings strength beyond ginger ale, and lemon juice replaces lime juice for freshness. Granted, there are a few more ingredients here, but the recipe maintains unfussiness and does not detract from the classic aromatic burnt-wine taste pisco fans appreciate.

Brownbridge’s pick for the hero of this cocktail is BarSol Quebranta. “This is a clean, slightly vegetal pisco from the Ica Valley in Peru,” he says. “When we garnish this with a kaffir lime leaf, the result is a lively drink – it’s great to sip over a long, slow afternoon.”

How to make Daisy Bar’s Take Two recipe

Chill a highball glass.

In the chilled glass, build on ice cubes 30ml pisco, 20ml chilli liqueur, 30ml fresh pineapple juice, 20ml fresh lemon juice, and 100ml ginger beer.

Stir gently, adding a makrut lime leaf to garnish.

Three piscos to try

BarSol Quebranta

Coming from the Ica Valley – known as the “Land of the Sun” – and produced with the fist pressing of 100 per cent quebranta grapes, creates unique purity with subtle citrus notes.

$92 for 700ml, nicks.com.au

Waqar Pisco

An artisanal high-altitude Chilean pisco from hand-picked Alexandria and pink muscat grapes, made in traditional copper alembics and framed by five generations of knowledge.

$90 for 700ml, nicks.com.au

De Carral Acholado

Blended piscos, or acholados, are a great starting point for those new to the spirit. Considering the lightness and appealing minerality, this is an ideal way to change up your next Martini.

$86 for 700ml, thepiscopeople.com.au

The post How to make a Take Two cocktail appeared first on Gourmet Traveller.

Launched in 2022, Wonderscape is all about entertaining while immersed in nature. But let’s be clear, we’re not talking marshmallows around a campfire. Instead, think exquisite food and wine, visionary table design and unexpected locations around the world.    

This year’s flight of fancy takes place at the Cloudy Bay Shed, the label’s luxurious cellar door in Central Otago, an hour’s drive east of Queenstown. A fine-dining experience that appears to float at the centre of the vineyard’s lake, it’s Cloudy Bay’s most ambitious offering yet, and a major logistical undertaking for a one-off event. Although, that’s not strictly true. Ahead of the long lunch’s ticket release, Cloudy Bay held a preview for close friends of the brand, Gourmet Traveller included.     

The scene was magical. Surrounded by vines heavy with fruit, under a deep blue autumn sky, the table was like an apparition hovering on the water’s surface. Dressed in linen and styled with moss, pebbles and calla lilies by interiors nobility Steve Cordony. it seemed a shame to disrupt the picture-perfect display. Or could it be that guests were lingering at the lake’s edge because of nerves? Thankfully, any qualms about leaving terra firma were quickly soothed by the very robust platform positioned just beneath the rippling water — not to mention the supplied gumboots.    

Once seated, all that was left to do was await the graceful swish of the servers as they ferried the culinary creations across with barely a splash.    

Showcasing superb local ingredients, menu highlights included crayfish with white peach, butternut pumpkin and preserved lemon; and backstrap of Fiordland wapiti — which, for those not familiar, is elk — with pine nut, parsnip and foraged elderberry. Naturally, each dish was expertly partnered with a Cloudy Bay drop, running the gamut from Pelorus sparkling, made in the time-honoured méthode traditionelle, through its famous sauvignon blanc line-up to the spicy Te Wāhi pinot noir.     

If the fabulous dress rehearsal is anything to go by, the real thing will be a feast for the senses; an outstanding dining experience against a breathtaking natural backdrop. With just 30 seats at the table on Saturday, 12 April, tickets are extremely limited and likely to sell out fast. Still, for anyone who misses out, this unique event might just be the inspiration your next dinner party has been waiting for.  

Tickets to Cloudy Bay Wonderscape 2025 on Saturday, 12 April are available now via the Cloudy Bay website.  

The post Cloudy Bay’s fine-dining experience floats on water this April appeared first on Gourmet Traveller.

New Zealand pinot noir

Central Otago’s reputation with this grape is well-deserved. Dense, silken, and powerful, great examples are in one of the country’s driest places, Bannockburn, noted for its complexity of flavour and herbaceousness: producer Domain Road captures this perfectly.

Meanwhile, neighbouring Queensberry and Wānaka offer more aromatics and elegance as demonstrated at Nanny Goat where fine pinot noir is the calling card.

You may pay more than Adelaide Hills or Yarra Valley, but there’s merit in the extra expense. “There are interesting schist-based and extremely old soils in Central Otago, and then as you get north of Christchurch, it becomes a lot more limestone and reminiscent of Burgundy,” reflects Campbell Burton, a Melbourne-based wine distributor with a penchant for organic winemaking.

“Some excellent pinot noir is coming out of this region, particularly from Black Estate and Vita. These wines cost the same as a well-made Australian wine. They’re made and farmed similarly, but the fruit and structure are quite different in the glass.”

And the fact they are organic and devoid of systemic chemical sprays only adds to their appeal. “These interesting wines, and others, are worth seeking out. You can track down young and exciting Kiwi producers in Australia with a little effort.”

Bigger New Zealand reds

With scarcely any pollution and a thinning ozone layer, one factor many never consider is sunlight. “Light is such a defining aspect of New Zealand. In Hawke’s Bay, particularly, they can achieve optimum ripeness but with low alcohol levels – which you’ll struggle to do anywhere else,” says Burton.

His go-to is Amy Farnsworth’s Amoise label, where she deftly crafts medium-bodied and concentrated reds from cabernet franc and syrah, underscored by distinctiveness yet approachability. “These are genuinely different-tasting wines and styles you will not find in Australia,” says Burton.

“Halcyon Days is another great producer and their sangiovese from last year is low alcohol with soaring perfume and deliciousness. You couldn’t make this wine in the Adelaide Hills.”

Our affinity for bold red wine in the Lucky Country is storied. And while Margaret River and Coonawarra come to mind, Hawke’s Bay is also excellent for the late-ripening tendencies of cabernet sauvignon.

The distinctive terroir of the Gimblett Gravels subregion highlights the interplay of heat-retaining stony soils with oceanic influence. Mills Reef captures this variety’s dark, brooding nature with finesse; their Elspeth Cabernet Sauvignon is a high-value way to sample it.

Notable New Zealand white wines

Rippon in Wānaka must be one of the world’s most beautiful wineries. However, its prowess with gewürztraminer is its true unique selling point.

Outside the French region of Alsace, where it grows triumphantly, New Zealand is one of a few places globally where the white grape excels. Try an off-dry style of this aromatic wine where moreish lychee and rose characters soar.

The North Island coastal town of Gisborne also has a reputation for this sub-category of wines that can vary in dryness and offer superb affordability. A superb match with any food dominated by heat or spice.

Australia might be known for its bone-dry rieslings, but Central Otago emphasises purity of fruit and nuanced minerality from glacial terraces and ancient soils. Among neighbouring vineyards, Prophet’s Rock is a great place to start, with a convincing focus on this variety.

Extended skin contact rieslings are nothing new; a handful of winemakers are going for mouthfeel, leaving bottles unfined, unfiltered, and delicious. Trickier to match when dining – but not impossible – these wines are intelligent and left-of-centre.

Central Otago’s Sato creates riesling and pinot gris that walk the tightrope between skin contact and premium results, redefining conversations around what constitutes fine wine.

Organic and minimal intervention wine in NZ

Dan Gillett of Wine Diamonds and Everyday Wines in Auckland admits New Zealand’s natural wine landscape is a couple of steps behind Australia.

“We had many new people come onto the scene and leave as quickly as they appeared. But there are still ardent vintners out there doing great stuff. Brood is a perfect example in Nelson, who is making noteworthy wine and beer side by side.”

Confirming the adage: it takes a lot of good beer to make great wine. “Their Pollen is a funky chardonnay riesling blend, unusual but smart and great drinking.”

Curtailing the image you need to be hip to drink natty is Bell Hill in North Canterbury. “The chardonnay is their best work. It’s a devoted project centred around soil and climate, so the price point reflects this. Ultimately, their drive is to make the best in the country,” he says. Natural ferments, zero fining, next to no filtering, and organic vineyards all contribute to an irrefutable movement on this bearing.

Gillett confirms it isn’t always a new enterprise, either. “The ones who are succeeding have always used low intervention methods: taking high-quality grapes, doing little to them, and ending up with fabulous wine representative of where it comes from. Hans Herzog is one of those producers,” he says.

The Swiss winemaker and his wife, Therese Herzog, employ a holistic, hands-on methodology across 20-plus varieties at their Wairau Valley vineyard. “He’s taken a long-term approach and succeeds with grapes usually never found in that region.”

New Zealand sauvignon blanc

Let’s not ignore the elephant in the room. I’ve smelt Marlborough sauvignon blanc being opened across a restaurant floor. Yet, despite its prolific status, some winemakers are taking this style and incorporating nous to create a drink that doesn’t scream tropical fruit salad.

Lees stirring, measured use of oak, and careful low-yield fruit growing create an attractive take at Te Whare Ra, where the modus operandi is to restore faith in the potential quality of wines from the region.

On the same train of thought, nearby Tokyo ex-pat Takaki Okada’s Folium wine produces beautifully crafted sauvignon blanc from hand-harvested fully organic vines hinging on meticulous canopy management.

The result is less tropical fruit and atypical zippiness: drink it by itself or pair it with a fish crudo without taking centrestage. Restrained sauvignon blanc from Marlborough does exist. Do your research; reap the rewards.

The post Beyond sauvignon: The new-wave New Zealand wines on the rise appeared first on Gourmet Traveller.

Some brands, such as Four Pillars, have practically become household names while others have caught the attention of global giants. Asahi, for example, bought South Australia’s Never Never for an undisclosed amount in 2024.

“Bartenders and gin-lovers alike have embraced Never Never’s flavour concentration, innovation and obsession with quality – which distinguish it from other brands in Australia’s $3.8 billion premium spirits segment,” Asahi said in a statement at the time.

So if you’re eager to take your tastebuds on an Australian gin journey or add select bottles to your collection, here is our edit of the best Australian gins for different styles and occasions.

01

Melbourne Gin Company Dry Gin

from $72, First Choice Liquor

Best for: gin purists

This award-winning dry gin from Melbourne Gin Company is made with 11 botanicals, including juniper, coriander seed, honey myrtle, grapefruit and macadamia. Each botanical is individually distilled, then blended using a winemaker’s approach to create a classic well-rounded, smooth and slightly surprising gin.

When drinks expert and wine lecturer Max Allen and bartender Luke Ashton taste tested it for Gourmet Traveller, they shared:

On its own, this was one of the best gins in the tasting: a properly dry, superbly well-balanced and delicate aromatic mélange of subtle juniper, grapefruit and rosemary. “A really ‘ginny’ gin,” said Luke. “A very good ‘New World’ style.” But, oddly, we found it didn’t work with tonic – it was swamped – and it made a rather plain Martini. Perhaps with different mixers it would be better.

Also available at:

• $72, BWS

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02

White Possum x That Spirited Lot Distillers Green Apple Gin

from $69, White Possum

Best for: limited-edition flavour

White Possum collaborated with fellow Melbourne-based, specialist distillery That Spirited Lot to create this crisp and tangy gin.

“We wanted to keep it clean, crisp and complementary, so we figured a gin would be the best way to celebrate the humble green apple,” White Possum’s tasting notes state.

The result is a dry gin that celebrates apple in a very refreshing way – no added sugar means the apple flavour sings without becoming too much of a dessert in a drink. Although if that’s what you want, it would make a great addition to apple-based cocktails.

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03

Four Pillars Rare Dry Gin

from $66, First Choice Liquor

Best for: classic gin cocktails

Four Pillars is a popular Australian gin brand that’s received international acclaim, including at the Global Gin Masters 2024 where the Rare Dry Gin was awarded Gold (alongside seven other awards for the brand). It’s also a favourite for customers, with one who left a five-star review on First Choice Liquor describing it as a “Classic London Dry with a burst of citrus. Absolute winner with some tonic and a slice of cucumber.”

But for Gourmet Traveller‘s gin taste test, Max Allen and Luke Ashton had a few critical notes, stating “on its own, we weren’t all that impressed: there’s a whole heap of bold flavours hiding in here, and it’s quite round and sweet in the mouth, but it’s a bit indistinct and muddy.”

“We felt it really comes into its own as a big, bold G&T or martini,” they concluded – which echoes some of the more recent customer reviews. And considering the number of awards it has won over the years, this is a gin worth trying for anyone who considers themselves a connoisseur.

Also available at:

• $81, BWS

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04

Saint Juniper Mediterranean Gin

from $64, Saint Juniper

Best for: Mediterranean-style cocktails

If love a Negroni Sbagliato or a Hugo Spritz, Saint Juniper’s Mediterranean Gin should be a staple in your home bar. Infused with bright and sunny orange and lemon peel, alongside the Mediterranean’s famous savouries like green olive and sage, this gin is European summer in a bottle.

This gin took home gold for best contemporary gin at the 2024 Australian Gin Awards, cementing Saint Juniper as an Aussie distiller to watch. “Every sip of Saint Juniper tells a story of precision, quality, and craftsmanship, making it the perfect choice for those who appreciate premium spirits,” says founder and distiller, Paul Walton.

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05

The West Winds The Sabre

from $68 (was $72), First Choice Liquor

Best for: a fresh, citrus-based gin

The West Winds The Sabre combines a strong base of juniper and citrus with 10 botanticals, including wattleseed and lemon myrtle to add weight and further depth to the citrus notes. When Gourmet Traveller tasted it, Luke Ashton described it as having a “tantalising, shimmering” quality.

“This is a really refreshing gin,” he said, loving its zesty, citrusy purity. It makes a punchy and bold G&T, and a very delicious, bright, transparent, martini.

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06

Never Never Oyster Shell Gin

from $62 (was $85), First Choice Liquor

Best for: contemporary seafood pairings

Developed in collaboration with Society Restaurant in Melbourne, this gin is a celebration of the Australian coastline. It’s crafted with Kangaroo Island oyster shell, waxflower, Tasmania wakame, coastal daisy bush, saltbush and round mint, with a long and luxurious finish. Pair with one of our favourite fish recipes or use it for your next dry martini to give a contemporary gin twist to this classic cocktail.

“This gin is a mineral wonder, with less focus on juniper and more saline flavours, perfect for savoury cocktails or a olive Martini. It showcases the Australian coastline with Tasmanian wakame. No-one does it like Never Never,” one customer shared in a five star review on the First Choice Liquor website, where the handful of reviews were all five star when we checked.

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07

Archie Rose Signature Dry Gin

from $67, BWS

Best for: sophisticated flavour

Archie Rose brings the east and west coasts of Australia together in this award-winning gin, which features eight individually distilled botanicals, including sunrise lime and Geraldton waxflower, both native to Western Australia, and Dorrigo Pepperleaf sourced from northern NSW.

“One of the best available Aussie gins at a great price point,” one customer shared in a five star review on BWS, where it has a four-and-a-half star average from over 40 reviews.

Also available at:

• $75, First Choice Liquor

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08

Forty Spotted Bush Honey Gin

from $69 (usually $76), Liqourland

Best for: complex flavour

Tasmanian gin brand Forty Spotted was awarded Gold in the 2024 World Gin Awards flavoured gin category for this Bush Honey Gin. It blends flavours of honey and rooibos tea with Tasmanian natives, including the essential juniper, for a warming gin with a balance of sweet, earthy and peppery flavour notes.

The World Gin Awards described it as “offering a warm, honey-forward taste with a drying finish reminiscent of rooibos tea. The nose is delightfully complex with sweet floral notes, while the palate balances balsamic and floral honey nuances. Its straw-pale hue precedes a floral, blueberry-scented bouquet, leading to a complex honey [flavour] that ends with a slightly bitter note.

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09

Manly Spirits Barrel Aged Gin Whisky Cask

from $99, Amazon

Best for: Australian aged gin

This award-winning Manly Spirits gin is aged in whisky casks to create a hybrid spirit that’s ideal for those who want to savour their drinks on ice. It has light vanilla and oaky pine on the nose, with pepperiness at the end, and orange sweetness, dried fruit mid-palate and a dry light oak finish.

This gin has won a handful of awards, including Best Australian Matured Gin at the World Gin Awards in 2020, where they described it as having a “fresh nose with gin coming through, fresh on the palate, long-lasting finish of berries and wood.”

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10

Mt Uncle Distillery Botanic Australis Gin 

from $75, First Choice Liquor

Best for: big, bold Australian flavours

Mt Uncle has based this gin on a 300-year-old London dry gin recipe, then substituted all the botanicals for Australian native equivalents. Tasting notes include vanilla, mango leaf and tea – from ingredients sourced locally in the Atherton Tablelands. There are also notes of peppermint gum, river mint, anise myrtle and a warming finish from pepper berry and ginger.

But this particular gin is best for people who want bold, unique flavour, with Gourmet Traveller‘s gin taste testers Max Allen and Luke Ashton stating: “while it is very powerful and unmistakably “Aussie”, the overriding impression is of a cacophony of aromas. It leaps out of the glass and makes a full-flavoured, if unsubtle and slightly coarse, G&T and martini.”

Based on the few reviews on First Choice Liquor, on the other hand, it could be the gin that brings people together. As one customer who left a five-star review said: “I [wasn’t] a fan of gin until I tried this… I’m now extending my palate, totally unlike any of the traditional gins.”

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11

Four Pillars Spiced Negroni Gin 

from $94, First Choice Liquor

Best for: impressive cocktails

This highly awarded gin was created especially for negroni cocktails and includes the West African spice grains of paradise (also known as melegueta) and Indonesian cubeb or tailed pepper. It was the country winner in the 2020 World Gin Awards and has earned a spot on the awards list for every year since.

“This gin presents a green, leafy aroma with nettle, coriander, and cinnamon notes. The palate starts dry, complemented by orange citrus sweetness and a persistent rooty dryness,” the tasting notes read for the World Gin Awards in 2024, when it was awarded Bronze in the Contemporary Style Gin.

“Aromatic yet delicate, it offers a spicy, floral taste with herbal juniper, citrus, and cardamom. The nose is fruit-forward with citrus and pomegranate, ending with vegetal and rubber hints. Fruity esters dominate the mouthfeel, ending in a bitter, lingering aftertaste.”

Also available at:

• $88, Amazon

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More of the best Australian gins tasted for Gourmet Traveller

Check out our video of contributing wine editor Max Allen taste-test some of Australia’s top gin offerings with bartender Luke Ashton.

Also tasted

Begin Gin 37% alc., Laverton, Vic, $35

The Grove Gin 37.5% alc., Margaret River, WA, $55 for 550ml

Strait Tasmanian Sloe Gin 40% alc., Tamar Valley, Tas, $50 for 500ml

Strait dry Gin 40% alc., Tamar Valley, Tas, $55

Mt Wellington dry Gin 37% alc., Hobart, Tas, $43

The post Best Australian gins to shop and savour in 2025 appeared first on Gourmet Traveller.

At Bar Bellamy, the Euro-centric bistro Whitehart co-owns in Melbourne’s Carlton, he inverts the standard Sherry-forward recipe, turning the pre-dinner drink into a richer summertime digestivo. “Flipping the proportions makes it a bit more intense,” he says, “as does the use of Punt e Mes – a vermouth that leans more towards an amaro – and nutty, oxidative oloroso Sherry.”

A few drops of bitters and herbaceous Amaro Lucano draw out even more depth, but Whitehart’s adaptation still retains that signature sense of nuanced levity that doesn’t sacrifice fullness of flavour.

“Low-ABV drinks like this are a great way to stay light on your feet but experience a cocktail that feels like the real deal,” he says. “It might not be your final stop, but it’s something that’ll make you glow a little and feel ready for wherever the rest of the night takes you.”

How to make Oska Whitehart’s Adonis recipe

Chill a Nick & Nora glass.

In a cocktail mixing glass, combine 50ml Punt e Mes, 25ml oloroso Sherry and 1 dash each of Amaro Lucano, Angostura Bitters and orange bitters.

Fill with ice and stir until well chilled. Strain into the Nick & Nora glass, and garnish with orange peel.

Three Oloroso fortified wines to try

Gutiérrez Colosía Oloroso Sherry

Dryness may be the driving force in Gutiérrez Colosía’s bottling, but there’s ample honey-nut character and subtle smokiness woven through, as well.

Bodegas Yuste ‘Aurora’ Oloroso Sherry

Here, whiffs of toasted walnut give way to a round, robust and vegetal palate enriched by a sweet-sourness akin to sticky balsamic.

Pennyweight ‘La Serena’ Oloroso

This revered Northern Victorian iteration is Whitehart’s pick, steered by flavours of maple and golden sultanas to a salty, long finish.

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In celebration of the Woodford Reserve Fashion Bar opening at the Festival’s Fashion Forecourt on Monday 3 March, Kimber is collaborating with Carlton’s award-winning Bar Bellamy to reimagine a signature whiskey serve, the Old Fashioned.

“Effortless style relies on incredibly thoughtful design — applying classic craftsmanship to concepts that deliver a sense of ease and modernity. That’s what we set out to achieve with my favourite cocktail, the Old Fashioned,” said Kimber of the Most Fashionable Old Fashioned collection.

“It was a pleasure working with Woodford Reserve and Bar Bellamy to come up with two drinks that reflect my design philosophy and aesthetic, blending the smoothest and beautifully crafted whiskey with uniquely local ingredients to celebrate both craftsmanship and Australian taste in a very contemporary way.”

Classic versus contemporary

The Amber Stitch cocktail infuses Woodford Reserve with a fragrant corn silk tea nation’s — as a nod to Australia’s laidback take on traditional tailoring — and is lengthened with a wattleseed and citrus soda in a ‘long’ Old Fashioned. Filled with bold, complex flavours — alluding to the coarse natural fibres and structured lines of classic style — the cocktail ends on beetroot, bitters and wattleseed paint notes.

Contrastingly, the Silken Sprig plays on a modern aesthetic — one that embraces fluid silhouettes and smoother fabrics. A drink reminiscent of sheer silks on modern runways, the cocktail features mountain marigold leaf-infused Woodford Reserve, low waste pineapple syrup, Zucca Rabarbaro amaro, calendula and toasted milk powder. Topping it off, caramelised milk chocolate, malt cream and a dusting of pepperberry and rosella salt pay homage to the relaxed lines of the contemporary.

A twist on the classic Old Fashioned

“Translating Christian’s signature aesthetic into a cocktail really got our creative brains ticking…” said Bar Bellamy co-owner and master mixologist Oska Whitehart.

“We embraced the challenge, experimenting with textures and techniques to take the heart of an Old Fashioned and change it into something both familiar and completely new —something that captures the essence of Christian’s design philosophy, and that hopefully everyone can appreciate.”

You can try the exclusive Most Fashionable Old Fashioned collection from March 3 to March 8 at the Woodford Reserve Fashion Bar in the Fashion Forecourt at the Royal Exhibition Building or at Bar Bellamy.

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This recipe also calls for cooling and freezing (see method).

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