From a couple of quick trips up the Pacific Highway to luxe accommodation in the Barossa, travel editor Winsor Dobbin looks at the latest in food and wine travel news.
Going for Broke
On the verge of celebrating a quarter of a century in the winemaking business, The Little Wine Company has announced the opening of its new cellar door in the Hunter Valley hamlet of Broke.
Founded by Suzanne and Ian Little in 2000, The Little Wine Company has been a regional leader in the production of alternative grape varieties, and the Broke Fordwich region has been the family home for three decades. The new facility, open from March 8, will operate in addition to the Wine House collective cellar door in Pokolbin, which offers wines from several producers.
“The Broke Fordwich region has been our home for nearly 30 years; it’s where our kids were born and raised, it’s where we built our winery and it’s where the majority of our grapes are grown, so it just feels right.” says Suzanne Little.
Ian Little says their brand – which is distributed by Single Vineyard Sellers – has struck a chord with adventurous wine lovers.
“The increasing curiosity of wine consumers prompted Suzanne and I to explore and cultivate alternative grape varieties, which are flourishing,” he says.
“This strategic shift towards diverse and resilient varietals is also contributing to the sustainability of The Little Wine Company as a brand. ”
To mark the opening of their new Broke cellar door the Littles are extending a special offer. Throughout April 2024, patrons spending $100 or more at the new cellar door will receive a complimentary bottle from the White Label range. Wine lovers can also join a Little Masterclass on March 16-17 – part of the Little Bit of Broke festival – where Suzanne will share six wines with six food pairings.
Among my recommendations: the excellent, shiny 2023 Vermentino, and the crisp and vibrant 2023 Pecorino, one of the first releases of this Italian varietal in Australia. Both offer excellent drinking for $26 a bottle.
For more info see https://www.thelittlewinecompany.com.au/
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Emerson, Lake, and dining
The Hunter Valley’s loss is Lake Macquarie’s gain with star chef Emerson Rodriguez opening a new venture.
Just weeks after shutting the doors to Hunter favourite Emerson’s Restaurant in Lovedale, he opened Emerson’s on the Lake Restaurant & Events. The new restaurant is located at the Royal Motor Yacht Club Toronto with Rodriguez taking over both the upstairs restaurant (formerly Toronto Bay Bistro) and Mariner’s function room downstairs.
He has been given free rein to choose the styles of cuisine as part of a three-year deal.
“We have one of the best views of the lake situated right on the water’s edge at Lake Macquarie,” the chef says.
Kitchen renovations with new equipment, along with new tables and chairs have happened quicksmart. Rodriguez, formerly of Peppers Guest House, says he will be sourcing menu items from Shane’s Seafood at Carey Bay – just two minutes down the road.
The club has operated at its current location since 1927, except when closed during World War II. Emerson’s opened on February 28 and should be well worth checking out.
See https://emersonsrestaurant.com.au/
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Bells rings in the changes
Chef Cameron Cansdell has returned to where his career took off by starting as culinary director at Central Coast gourmet hotspot Bells at Killcare.
Cansdell moved to the Central Coast 17 years ago when Karina and Brian Barry founded Bells at Killcare, and was the first head chef under the then culinary director, Stefano Manfredi. The duo established a popular multi-award winning restaurant and the Bells kitchen garden, which had a big influence on changing the dining scene on the Central Coast.
While at Bells at Killcare, Cameron met then restaurant manager Hayley Hardcastle and in 2014 they married and went on to open Bombini at Avoca Beach, Fish Dining and Saddles at Mt White.
Cansdell’s return coincides with the opening of The Lodges at Bells (top image), where guests will have the option of booking a private chefs dinner in the luxury of their own lodge.
The Barrys said: “We look forward to this next chapter:
Cameron’s simple and ethical approach to food, seasonally focused menus and
humble nature have always been part of Bells DNA, so his return is like family
coming home.”
The menu at Wild Flower Bar & Dining at Bells will be revamped and there is
already a new breakfast menu, with breakfast now open to the general public as
well as hotel guests.
At the Lodges think a heated private pool, two day beds and rooftop sunset deck
with panoramic ocean views, daily turndown service, local transfers,
complimentary wifi and in-room entertainment as well as parking for two cars
and the use of mountain bikes.
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Barossa Pearl
Ardour means with “great enthusiasm or passion”. Which means it is great name for a luxury hotel chain.
Salter Brothers, a group that owns hotels around Australia, will launch the first Ardour in the Barossa region of South Australia later this year. It will debut its new global brand – to be known as Ardour Hotels and Estates – at its newly purchased historic South Australian property, Kingsford The Barossa, in the third quarter of the year.
Announcing settlement of the acquisition Salter Brothers said Ardour’s brand story of ‘Celebrated Luxury” strongly aligns with the property, which will be known as Ardour Kingsford Barossa.
The luxury property dates back to 1856 and is under an hour from Adelaide Airport. It was previously owned by locals Stefan and Leanne Ahrens and served as Drover’s Run on the popular TV show McLeod’s Daughters.
Tash Tobias, CEO, Salter Brothers Hospitality, said: We’re excited to be launching our first Ardour in an esteemed destination such as the Barossa, with a reputation for premium food and wine.
“For guests seeking a luxurious escape from the everyday, we’ll be creating an iconic hospitality experience that brings together the best of the Barossa with the beautiful Australian backdrop and luxurious spaces available at Kingsford.
“Our team is looking forward to warmly welcoming guests and providing a rewarding and memorable experience.”
See more of Winsor’s travel stories at www.gourmetontheroad.com.
Next month: Bali off the beaten track.