Jason Scott and brothers Anton and Stefan Forte, from the Swillhouse Group, had plenty of success under their belts (The Baxter Inn, Frankie’s Pizza, Shady Pines) when they conceived of Restaurant Hubert, but as deeply considered and painstakingly realised as their other venues were, nothing can truly prepare one for the breath-takingly ambitious Restaurant Hubert….
Margaret River’s beloved Settlers Tavern started life in 1977 as a haven for surfers, riffraff not considered suitable for the pub that serviced the then 1000 residents of the township of Margaret River. Since then, the population has grown six-fold, and Settler’s Tavern has grown with it, becoming a live music hub, as well as…
From his original base at Toorak Cellars, Lyndon Kubis, along with business partners Renton Carlyle and Mark Hopkinson, have expanded into territory less well serviced, including Milton in Malvern and the notoriously dry zone of Surrey Hills (not to be confused with Sydney’s Surry hills, which is afforded much better amenity) in Melbourne’s east, with…
Before the confidently elegant Ettie’s opened its doors in the old Hobart Hotel building, Carl Windsor and James Kingston were best known for their North Hobart wine bar, Willing Bros. Wine Merchants, founded in 2014. Housed in an old shop front, Willing Bros. is a few hundred street numbers north up Elizabeth Street and doesn’t…
Shaun Crinion didn’t exactly grow up surrounded by a strong wine culture. Although today the Sunshine Coast does have an expanding wine-growing industry, that wasn’t exactly the case when Crinion was growing up in the ’80s. Sand, sunshine and the like were the order of the day, with the only vinous connection being his uncle,…
Ben Ranken has been tirelessly restoring his Wilimee vineyard, which is one of the Macedon Ranges oldest. Converting the vines to being dry grown, while implementing organic practices (not yet certified), his focus is on chardonnay and pinot noir planted to two distinct soil types – granite and Cambrian – with two varietal wines currently made that are reflective of site and farming, with winemaking taking a backseat. Ranken also matures bottled pinot noir underwater for five years – a shipwreck-inspired endeavour.
Not everyone would trade in their only form of transport for a tonne of pinot noir grapes. Thankfully, in 2010, Vanessa Altman waved goodbye to her Nissan Pulsar and welcomed the first fruit into what would become her own project, Switch. Having worked at the organic pioneer Temple Breuer (certified organic way back in 1995,…
Damon and Jono Koerner are the second generation to run the family’s Clare Valley vineyard. And they have taken it from an exclusively contract operation to the primary fruit source of one of the most exciting young labels on the market: Koerner Wine. That fruit resource stretches back before Jono and Damon’s parents took possession…
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