Food. Wine. Melbourne.
Wine appears to be an incredibly unsustainable product. Large areas of vegetation must be cleared to plant vineyards, around 700 litres of water are required to make a single bottle of wine, not to mention the energy requirements of a winery. However, compare the environmental impact of a glass of wine to a cup of […] Read more…
Champagne. The elixir that launches ships, elevates celebrations and is perfectly acceptable to drink anytime of day. Australians love it, with per-head consumption at 5th in the world – impressive given that the top four countries are France and her closest neighbours. However, a lot of what we call ‘Champagne’ actually isn’t. Stand at a […] Read more…
If you say ‘Gamay’ aloud, it sounds more like a complicated croquet manoeuvre than a grape variety. From the same area of France where the far sexier-sounding Pinot Noir and Chardonnay are grown, Gamay has long been maligned as an inferior grape, so much so that most people have never heard of it. Fortunately, this […] Read more…
With my first print article hitting the shelves of your local newsagency this week (Nourish Magazine, November Issue), it seemed appropriate, and long overdue, to publish the story that won the Negociants Working with Wine Writing competition last year – the catalyst for me to start writing professionally. This story was first published in the […] Read more…
Just like a dodgy aunty, I’ve loaded you with sugar and then left you to your own devices. It has been a week since we last caught up (a whole week! 😉 ) the longest time between posts since I started this blog. Did you try any of my Easter desserts (or recommendations)? I was […] Read more…