Potential pommelier? Here's what you need to know

Australians who want to learn more about cider are in luck. 

 
For the first time, Australia is getting an internationally recognised Cider Certification with Lee Reeve landing in October with the American Cider Association’s education program, Cider Australia announced. 

Reeve is the owner-operator of inCider Japan and the Japan Cider Guide and is also the organiser of the Japan Cider Cup tasting competition and international cider event. 

He is described as the principal expert on cider in Asia and is a licensed educator for the American Cider Association, regarded as the leading international authority for cider education.

Reeve will be hosting a Certified Pommelier™ exam while in Australia - the first time this is being offered on Australian soil. 

The Certified Cider Professional Program is the ACA’s foremost cider education program designed to provide food and beverage professionals and enthusiasts worldwide with the knowledge and skills to understand and share the joy and nuances of cider.

This program currently boasts two distinct levels of certification. Certified Cider Guide (CCG) is the first level of certification designed as a fundamental course and is a prerequisite for the second level of certification.

Certified Pommelier (CP) is the second level and is a more advanced certification that covers more in depth cider knowledge, and includes a blind sensory evaluation.

The Certified Pommelier exam will take place in Sydney in mid October - date and venue will be released soon.

See https://www.cideraustralia.org.au/

How the Olympic Games can boost Queensland produce

Queensland should use the 2032 Brisbane Olympic Games to showcase regional foods, an academic paper released this week says.

Mooloolaba prawns, Sunshine Coast macadamias and Granite Belt olive oil on the menu at the Brisbane 2032 Olympic and Paralympic Games could create lasting value for local businesses and communities, a University of Queensland report says.

Professor Janet McColl-Kennedy from UQ’s Business School and Lead of the Innovation Pathways Program at Australia's Food and Beverage Accelerator (FaBA) says in the the Feeding the Brisbane 2032 Games White Paper.

“Feeding the Brisbane 2032 Games is far more than a catering challenge - we want to showcase Queensland’s clean, nutritious and distinctive produce,” Professor McColl‑Kennedy said.

“The Games are a once‑in‑a‑generation opportunity to highlight Australian innovation, strengthen supply chains and deliver a legacy for how food is produced, distributed and experienced.”

The report aims to capitalise on bolstered tourist numbers.

As well as expected peaks in domestic tourism to the Brisbane 2032 Games, the white paper recommended identifying food trends among consumers and making Australian produce the star of the meals.

“We could use Queensland-caught seafood on sushi and serve mezze platters with Emerald’s chickpeas, an array of vegetables from the Lockyer Valley and native finger limes,” McColl-Kennedy said.

“Identifying food consumption trends is key to success, such as consumers being more health-conscious and wanting to know where the food is coming from.

“As well as food that tastes good, many consumers want personalised food experiences so a simple meal of freshly caught fish overlooking a river at sunset can be special.

“By planning early, Brisbane 2032 can balance innovation with ethics, personalise food experiences and build resilient systems for producers, consumers and communities long after the Games are over.”

The report recommends collaborations with Indigenous communities to support the production of native produce, as well as the broader agricultural industry to address worker shortages and resourcing challenges.

UQ vice-chancellor Professor Deborah Terry AO said Brisbane 2032 gave Australia a powerful platform to build long-term sustainable partnerships across government, industry and the education sector that would define the legacy of the Games.

“Universities are home to some of Queensland’s best thinkers and problem solvers - in areas as diverse as food systems, health science, urban planning and sustainability,” Professor Terry said.

“With the right investment and coordination, decisions made now can deliver a stronger, more resilient food system that delivers benefits for regional development and industry capability well beyond 2032.”

The white paper is intended to inform industry stakeholders, policymakers and Games planners as preparations for Brisbane 2032 continue.

Read the Feeding the Brisbane 2032 Games White Paper on the FaBA website.

Marx takes the reins at historic Sevenhill

Sevenhill Cellars in the Clare Valley has only had nine previous winemakers over its 175-year history.

Ben Marx, appointed this week as chief winemaker, is the 10th.

The Australian Province of the Society of Jesus - The Jesuits - and the board of Sevenhill Cellars made the announcement as the winery celebrated 175 years of continuous operation.

Marx is described as "a widely experienced and highly awarded winemaker and grape grower".

He joins Sevenhill after winemaking roles at Knappstein and Jim Barry Wines and brings what Sevenhill says is "a deep understanding of Clare’s viticultural landscape, a firm grounding in its traditions and a clear vision for its stylistic evolution".

Founded in 1851, Sevenhill is the Clare Valley’s foundation winery and for its first 150 years winemaking was conducted by Jesuits. Marx becomes only the third non-Jesuit winemaker in 175 years, following Liz Heidenreich and Will Shields.

In addition to its award-winning contemporary wines, Sevenhill is the leading producer of sacramental wines in the Asia-Pacific region.

“After seven years at Jim Barry’s I am more than excited to join the team at Sevenhill Cellars - a new challenge, a fruit resource second to none and a team committed to not only be around for another 175 years but also to make wine of global benchmark quality," Marx said.

"With some major developments happening over the next few years and the commitment of the Jesuits, I can’t wait to get started.”

Books and more books: Mona to unveil new wing

Need another excuse to visit Tasmania?

Mona founder David Walsh (right) has just come up with something. It only took him 10 years to get it done.

After four years of construction and 10 years of headaches, Hobart’s Museum of Old and New Art (Mona) is set to open its new wing in June, Walsh reveals.

It will feature a vast library to house his collection of rare books, maps and more, along with artworks by Anselm Kiefer, Julian Charrière and others.

"I was always all-in on books and libraries," Walsh says. "My first library card was the great leveller, the thing that gave impoverished child-me a chance to seek.’

The Phrontisterion, coined by Aristophanes in his work Clouds, for ‘a thinkery’, in which he ridicules the self-certainty of the educated, will draw from Walsh’s collection of "a big bunch of books".

Mona’s librarian Mary Lijnzaad said: "If you want to know what David is really like, browse his bookshelves."

Phrontisterion is connected to Mona’s existing buildings via tunnels in the sandstone and located in the space beneath the inverted-ziggurat levels of Elektra (above), an Anselm Kiefer amphitheatre, first built at Kiefer’s studio at La Ribaute in Barjac, southern France, with sculptures and paintings by the artist installed throughout.

The new wing will accommodate Breathe, a permanent installation by Julian Charrière, whose solo exhibition Hard Core will reside at Mona from June 6, 2026 to April 5, 2027. The installation invites visitors to breathe air that has never been breathed before.

The opening of the new wing also coincides with the return of Ryoji Ikeda’s light tower, spectra, and the Mona debut of In Absence, an architectural installation created by Kokatha/nukunu artist Yhonnie Scarce and Melbourne architects Aaron Roberts and Kim Bridgland for the 2019 NGV Architecture Commission.

The 9-metre-high timber tower takes inspiration from traditional eel traps and is adorned with 1,400 hand-blown, black glass murnong, or daisy yams.

See mona.net.au

Images: Supplied by Mona

Star Sydney chef opens up in the country

The South Coast of New South Wales is get another fine dining experience, with star Sydney chef Alex Prichard running the kitchen.

Prichard, former culinary director of Icebergs Dining Room and Bar, will lead a new era of regional dining with the opening of Sara Dining, a produce-driven restaurant set within Moraea Farm, part of the Linnaeus Collection near Berry.

The restaurant will open this winter with bookings now open. 

Prichard, who has lived on the NSW South Coast with his young family for six years, has close relationships with some of NSW and Australia's best producers. 

He has long dreamed of opening his own restaurant close to home. 

To bring their vision to life, Alex and his wife Angie have joined forces with local couple Peter and Nadia Yannopoulos, owners and operators of Linnaeus Collection, a portfolio of private residences across the Berry region that reimagines the traditional hotel model.

Sara Dining, restored to accommodate the restaurant, forms part of a "holistic vision" where accommodation, agriculture and dining exist as a connected ecosystem. 

“Sara is about stripping things back to what matters - the ingredient, the season, the region,” says Prichard. 

“It’s hospitality that feels grounded in the countryside, a relaxed way of eating, but also quietly elevated. We want guests to sit on the veranda, overlooking the garden and Berry hinterland, and feel like you are at a friend's home. But a friend who really cares about what you are eating and drinking."

At Linnaeus Collection, established in Berry in 2019, guests stay in a selection of architecturally designed farm estates and town residences. 

The menu will be influenced by Moraea Farm and the surrounding region, with a focus on local seafood, small-scale producers and garden-led cooking. Prichard will also use benchmark ingredients from some of his favourite producers from elsewhere in Australia.



Dishes from the opening Sara Dining menu include: 

* Wheelers Sydney Rock oysters with pink peppercorn mignonette, served with a spice wild boar chipolata

* Salad of raw wild kingfish and tuna, radishes, Moraea Farm pickles, sesame and plum

* Mixed crudo plate of Paspaley pearl meat, Franks Bombo Royal red prawns, Craig Lukey Ulludulla blue mackerel, wild kingfish, trevally and tuna, Chris Bolton coral trout. Served with Ananda organic capers, green ant and verjus dressing.

* Kangaroo Valley retired dairy cow rib eye and tableside condiments

* Wild-shot Highlands venison tartare with seaweed

Sara Dining will be at 450b Coolangatta Rd, Berry, NSW.

www.saradining.com.au

Images: Jason Loucas

Club Med to offer a new South African experience

South Africa remains one of the best "bang for your buck" travel destinations anywhere on the planet. 

Now Club Med, the pioneer of premium all-inclusive holidays, is set to make its debut in South Africa with the launch of Club Med South Africa Beach & Safari. 

The new resort is located on the Dolphin Coast of KwaZulu-Natal and is scheduled to open in July. 

“The launch of Club Med South Africa Beach & Safari marks an exciting first for our brand – our very first footprint in South Africa," said Rachael Harding, CEO of Club Med East, South Asia and Pacific. 

"This project not only celebrates the extraordinary beauty of KwaZulu-Natal but also introduces a one-of-a-kind combination of beach and safari experiences. It's a truly unique (sic) offering that we believe will deeply appeal to our clients in ESAP and beyond, who are consistently seeking new and immersive travel experiences.”

The resort will be situated just 30 minutes from King Shaka International Airport [in Durban] and developed across 32 hectares of unspoilt natural surroundings.

It will feature 411 accommodations, including superior and deluxe rooms as well as an Exclusive Collection Ilanga section with 66 suites.

Guests at Club Med South Africa Beach & Safari can look forward to "a holiday experience that combines world-class resort amenities with unrivalled opportunities for discovery". 

The resort will feature four swimming pools, including a main pool, a family pool, an adult-only Zen pool and a dedicated Exclusive Collection pool. 

Dining options will include Oceana, an all-day restaurant showcasing international cuisine, and the Nguni Gourmet Club, a refined dining venue highlighting South African seafood and regional produce. 

Several bars will complete the offering. 

For the first time in Club Med's history, a resort experience will be paired with an exclusive private safari adventure.

Located within an 18,000-hectare game reserve four plus hours north of the resort, Mpilo Safari Lodge will be reserved for Club Med guests, offering premium tented accommodation with panoramic views and a full range of amenities. 

Daily guided drives led by experienced rangers will give guests the opportunity to encounter the “Big Five” – lions, leopards, elephants, rhinos and Cape buffalo – in their natural element. 

The Dolphin Coast will also play host to Club Med's very first Surf School while a wellness centre will provide spa treatments, hammam rituals and yoga palapas. 

See Club Med's website.