New Hunter Valley hotel concept unveiled

Details have been revealed about a new luxury hotel in the Hunter Valley. 

HVL Hotels has announced the launch of Laval Hunter Valley, a "landmark new luxury resort and tourism destination" scheduled to open in the second half of next year. 

The property is set across a 165-acre Estate in Pokolbin that previously housed Lindeman’s Estate and Ben Ean Estate. 

Laval will mark the Hunter Valley’s first new-build luxury resort development of this scale in more than two decades. 

The resort is set to become a major new culinary destination for the region with a dining offering led by leading chef Justin North, including signature Mediterranean restaurant Vallery, an on-site kitchen garden, Cali-Mex poolside bar La Vida, and a social lobby bar.

A drink program curated by wine expert Jon Osbeiston spans a 10,000-bottle cellar and 1,000-strong list celebrating Hunter Valley heritage along with global producers - featuring rare private collections, Coravin by-the-glass access, and an emphasis on local shiraz and semillon.

The new-build luxury resort will feature 65-pavillion-style villas surrounded by 165-acres of commercial vineyards, a Veraia Spa, and one of the world’s largest collections of Gillie & Marc artworks.

The project is expected to generate approximately $49 million per annum in economic activity and create up to 479 jobs in construction and ongoing operations, delivering lasting impact for the region.

“Laval is more than the answer to a longstanding gap in the Hunter Valley’s luxury accommodation segment," says Dominic Lambrinos, managing director of HVL Hotels. 

"It represents an ambition to do something that hasn’t been done before, on the most magical piece of land within the valley. 

"Building from the ground up, we have complete freedom to shape our vision for Laval without constraint. What we’re creating is a unique experience where intentional contrasts unfold at every turn, designed so our guests can experience the joy of feeling something new”

A private helicopter landing facility will enable fly-in, fly-out access. 

Find out more at  https://www.lavalhuntervalley.com.au/

An arresting wine and food experience

 

A unique destination; a new chef, top-notch wines.

Sound like your style of event?

Barossa wine producer Hentley Farm is to partner with Olivine wine bar for a one-night-only wine experience inside the former HM Prison Pentridge in Melbourne.

Limited to 45 guests, the Hentley Farm Wine Experience dinner will be hosted by Olivine’s Michelin-trained executive chef Tom Hoy across two of Pentridge’s unique spaces - the Reflection Garden (above) and The Long Hall.

For those who missed the news, Pentridge has been transformed into a world-class hospitality destination.

Hentley Farm’s Nicholas Goss, a qualified winemaker and viticulturalist, will introduce the wines, while a former Pentridge prison guard will offer insights into what life was like behind the bluestone walls.

Guests will dine in B Division’s Long Hall - the dramatic backdrop for a seated, four-course dining experience.

Thinks appetizers like goat cheese and beetroot; chicken liver parfait, apple gel and almond tuile, and dishes including octopus carpaccio with roast pepper salsa, and roast duck breast, cherry gastrique, charred radicchio and hazelnut.

“This is a rare opportunity - not only to taste the exclusive H-Block range and Hentley Farm’s most iconic and new release wines - but to also have it paired with a bespoke menu created by a Michelin-trained chef, the calibre of Tom Hoy,” said Destination Pentridge general manager Christian Price.

“We have created a carefully considered experience where wine, cuisine and storytelling are deeply connected.”

Guests can further immerse in the experience with an optional overnight stay at The Interlude - a boutique hotel with 19 heritage suites carved from former prison cells.

The Hentley Farm Wine Experience Dinner is scheduled for Saturday, July 18. Tickets are $210 per person. Bookings HERE.

Ai is already stealing jobs in the wine business

Bad news for sommeliers and wine sales professionals: your jobs are already being replaced by AI.

French company Etinsy has begun placing its AI wine merchant kiosks into stores selling wine, the wine-searcher news hub reported.

Supermarkets in France have installed installed the AI units in their wine departments in a bid to help customers choose wines, radio station FranceInfo has revealed. 

The Etinsy AI Advisor (dubbed "Advisor Elio") is promoted as the "first AI-powered humanoid advisor dedicated to the wine and spirits aisles in supermarkets".

Housed in a kiosk similar to those seen in many fast-food restaurants, Elio is designed to respond to vocal prompts.

"Elio is a true virtual wine merchant with whom the customer interacts naturally, verbally, just as they would with a professional in a specialized shop," the Etinsy company says on its website.

France's wine merchants' union is, not surprisingly, unimpressed.

"It's not exactly our definition of the term 'wine merchant'," said professional wine merchants' union (Syndicat des Cavistes Professionels) president Johannes Marcon.

"The true added value is having a real person who can convey their passion and their connection with the winemaker," he added. "It's totally subjective and sometimes disingenuous, but at least it's not impersonal."

The kiosks are expected to roll out across selected stores in the rest of France.

Etinsy, based in a small village outside Martigues in the south of France, says on its website that the "advisor helps every customer find the right product quickly and without waiting, while freeing up in-store teams and improving sales performance.

"Developed from 12 years of field experience, Advisor addresses a real problem in brick-and-mortar retail: the lack of readily available, consistent, and reliable in-store advice. 

"Advisor is an in-house developed technology, protected by patent applications, designed to provide neutral and instant advice, improve the customer journey, and directly contribute to department performance.

"Etinsy develops an in-store advisory solution capable of improving the shopping experience, reducing the operational workload of teams, and increasing sales performance. 

 "Our technology is designed to deliver reliable, instant advice perfectly tailored to each store."

Top chef Emett signs with Air New Zealand

Air New Zealand has signed up celebrated New Zealand chef Josh Emett as its new culinary ambassador. 

Emett is the only New Zealand chef to have collected Michelin stars across three different restaurants in London, New York, and Los Angeles in his time with Gordon Ramsay.

He is co-owner of Onslow restaurant in Auckland, the Oyster Inn on Waiheke Island and Gilt Brasserie in Auckland.

In this new role, Emett will focus on showcasing New Zealand produce, hospitality and elevated cuisine across the Air New Zealand premium dining experience. Tough luck for those in economy. 

As part of the new partnership, he will design a selection of signature dishes to feature alongside Air New Zealand's existing onboard menu across premium economy, business premier and business premier luxe, on all long-haul flights out of Auckland and on select flights from North America.

From October, customers travelling in the airline's premium cabins will have the opportunity to indulge in Emett's new menu items with dishes showcasing the ingredients that make New Zealand food so special.

Emett says it was the opportunity to showcase the best of New Zealand that drove him to take on the role.

“This is about taking what New Zealand does best out into the world. I started with the ingredients I love, like New Zealand lamb and venison, and built from there with seasonal vegetables and flavours that travel well at altitude. The result is food that feels elegant, refined and distinctly Kiwi," he says.

“There's a lot to consider when creating dishes that are to be enjoyed in the skies. Lower air pressure, humidity and even background noise change how we experience flavour, so you have to think carefully about how dishes are built, from seasoning through to texture and balance.

“You'll see bolder flavours in the dishes, whether it's the richness of a pinot-braised chicken or the intensity of a miso dressing. It's about making sure every dish delivers, even at 35,000-feet. 

“New Zealand ingredients are world class. Onboard an Air New Zealand aircraft is one of the first places people experience our country, so I want these dishes to reflect that - simple, delicious food that lets the produce speak and tells a story about where it comes from.”

Dishes from Emett's onboard selection will include seared venison with golden kūmara chutney, kawakawa-spiced beetroot and toasted pinenuts, as well as smoked kahawai mousse, red onion and celery pickle and toasted sourdough.

Air New Zealand chief customer and digital officer Jeremy O'Brien says the airline's culinary teams will work closely with Emett and local producers to reflect the diversity of New Zealand's regions on the menu, with a strong focus on seasonality and quality.

“As New Zealand's national airline, we're proud to represent the very best of New Zealand every time someone steps onboard,” O'Brien says.

“Food is a massive part of that. It can shape how people feel about their journey, and it's one of the moments we know our customers look forward to most.

“In Josh, we've partnered with a chef who is not only world class, but a true ambassador for New Zealand food. This is about more than a menu. it's about creating a uniquely kiwi experience that our customers will remember long after the flight.”

The new menu items will begin rolling out onboard from October 2026. 

See https://www.airnewzealand.com.au

Camp in your van in a Tasmanian vineyard

Fancy parking your camper van in a Tasmanian vineyard setting for a few days?

Craigie Knowe is the oldest vineyard on the Freycinet Coast and just 40 minutes from the beautiful Freycinet National Park. It is now offering free self-contained camping in the vines.

The family-owned and operated vineyard and cellar door offers the opportunity to sit back and relax while you enjoy a glass of wine, just metres from the vines while enjoying a platter of local Tasmanian produce. 

The surrounding area has magnificent scenery and beaches, seafood and several cellar doors, walks and art galleries.

Camping is strictly for self-contained vans as there are no facilities in the vineyard camp ground.

Craigie Knowe is at 80 Glen Gala Road, Cranbrook, Tasmania, 7190. 

See https://craigieknowe.com.au/vineyard-east-coast-tasmania/

Star wineries sign up for Hunter festival

Brokenwood, First Creek Wines, Hungerford Hill, Margan and Bimbadgen are among the wine producers to have signed up for the 2026 Hunter Valley Wine & Beer Festival.

Offering a day of local food, wines, brews, spirits and entertainment, the event is pencilled in for Saturday, July 11, at Rydges Resort Hunter Valley in Lovedale.

Festival goers will be able to taste wines from over 20 local producers also including Allandale, Petersons Family Wines, Gartelmann Wines and Gundog Estate.

Brewers and distillers including Steinbok, Pants Off, Phoenix Distillery, Wooden Axe, Kissofire Hunter Valley Liqueurs, CInCin Beverages, and Sydney Brewery.

Accompanying the drink options will be a range of dishes, including pizza, paella, curry, and artisan foods from local providers such as Goose on the Loose and Hunter Belle Dairy Co.

Masterclasses will be available as add-ons to general tickets. These will include a Dumplings and Wine Pairing hosted by Latitude 32 Wines; Beer & Cider pairing with cheese & crackers hosted by Sydney Brewery & Hunter Belle; and an interactive cocktail masterclass showcasing Pants Off Distillery’s spirits.

Live entertainment will be provided throughout the day on the festival stage.

General Admission tickets are available for $30pp ($40pp on the day) through Universe (booking fees apply). Tickets include entry into the festival, first drink up to the value of $8, memorabilia wine glass, access to 45+ wineries, distilleries and craft breweries, gourmet food vendors, live music, and other festival activities.

Families are welcome, with children accompanying adults receiving complimentary entry to the festival (ticket required when booking with an adult). A Kids Activities Pass will be available on the day for $10 per child, providing access to train rides, a jumping castle, face painting and more.

Parking is available at Rydges Resort and local transport operator Sip & Trip will be offering (paid) transfers to and from the festival with pick-up points in Newcastle and East Maitland.

 
Making the festival a potential weekend away,three of the Hunter Valley’s top chefs will partner with local wineries to present the Beyond the Pour Dinner on the Friday evening, July 10.

Matt Dillow from Gartelmann Wines’ Deck Café will join Gather executive chef Ran Kimelfeld, and Frank Fawkner of EXP (recently named Australia's Regional Restaurant of the Year) for a three-course meal celebrating the best local produce and wines.

See https://huntervalleywinefestival.com/beyondthepourdinner/

Rydges Resort Hunter Valley has accommodation packages available for the Friday and Saturday nights from $350 per night including accommodation, breakfast, entry to the Hunter Valley Wine & Beer Festival and a complimentary tasting glass.

See www.huntervalleywinefestival.com