Star chef opens low-key new Thai eatery and bar

 

Talented chef Aaron Turner has opened a new restaurant/dive bar in Geelong.

The pan handler who was behind the former previously two-hatted Igni, and acclaimed Thai eatery Songbird has thrown open the doors to The Snake Pit, a casual Thai venue in buzzy Little Malop Street in the heart of the CBD. 

He sold his Tacos y Liqour business earlier this year and his new venue is small and low key. 

Turner is serving up dishes like flame-licked crying tiger beef with tangy nam jim jaew dipping sauce, as well as house-made sai oua, the northern Thai sausage.

I first encountered Turner almost two decades ago when he was running the outstanding Loam eatery outside Geelong. He's travelled a bit since, including a spell in Nashville.   

With stints at NOMA and El Celler de Can Roca on his CV, his food is always inspiring. 

Pedestrianised Little Malop Street precinct has enjoyed a number of new openings in recent months including French restaurant Lalou Bistro a Vin, Gelato Messina, Honky Cat Saloon and RUNE Pizza.

The Snake Pit is open for lunch Friday to Sunday, and dinner Wednesday to Sunday. It is at 87 Little Malop Street, Geelong

Academics aim to solve NOLO wine conundrum

Academics at the University of Queensland are on a mission to solve the issue of why no- and low-alcohol wines do not taste like full-strength wines. 

Queensland Alliance for Agriculture and Food Innovation PhD candidate Huanhuan Li said there was a substantial sensory gap between NOLO and traditional wines, with aroma a major contributor to both quality and acceptance.

She is on a quest to identify key aroma compounds that could make no- and low-alcohol (NOLO) wine more attractive to drinkers.

Li and project leader Professor Heather Smyth say: “Reducing alcohol content changes a wine’s sensory characteristics considerably.

“It seems that important volatile aroma compounds are lost or altered during the dealcoholisation process.

“Combining chemical analysis with sensory evaluation is helping us determine which compounds are reduced or missing in NOLO wines.”

QAAFI recruited regular white wine drinkers to determine if adding compounds identified by chemical analysis to NOLO wines improved the perceived vinosity of the drinks.

“Vinosity, or wine-likeness, is an important concept in our research because it describes how closely the aroma of a NOLO product resembles that of conventional wine,” Li said.

“We needed people familiar with white wine and what a typical white wine should smell like.

“We asked them to assess whether restoring the aroma compounds increased the perceived wine-likeness, as well as fruitiness and overall consumer acceptance of the NOLO wine.”

Following the chemical and sensory analysis, microbial and fermentation strategies are being used to try to naturally increase the production of the aroma compounds in NOLO wine.

Smyth said consumer interest in NOLO wines had grown rapidly in recent years.

“Driven by health and wellness trends and a desire to moderate alcohol consumption, there is increasing demand for products that deliver the flavour and aroma of traditional wine without the alcohol,” she said.

This research was funded by Wine Australia and also involves the Australian Institute for Bioengineering and Nanotechnology.

New eatery brings a taste of Japan to a Redfern rooftop

The Wunderlich Lane precinct in inner Sydney is fast becoming one of the city's hottest foodie districts.

Off Baptist St, where Surry Hills meets Redfern, there are an increasing number of choices for discerning diners.

Tenjo, a 100-seat rooftop izakaya from the Orkhestra group, will open on Monday, November 16, on the rooftop of the Eve Hotel.

Meaning “ceiling” in Japanese, Tenjo takes its name from its location, with a retractable roof open to the sky.

“Japan has been a big part of our story as a group, from opening Cho Cho San twelve years ago to The Apollo in Ginza 10 years ago," says Jonathan Barthelmess, owner and operator of Orkhestra.

"We’ve spent a lot of time in Japan, which has shaped the way we think about food, hospitality and the feeling of a place. But Tenjo isn’t about recreating Japan. It’s our own expression of that influence, shaped by Redfern: open, a little raw and full of energy. 

"We wanted it to feel like it belongs here, with enough edge to draw you in and enough ease to keep you there.” 

The menu from head chef Fredy Lim is rooted in Japanese cooking traditions. Sushi is prepared in front of guests at the counter, while the kitchen centres on yakimono, tempura and seasonal donabe rice.

“In Japan, an izakaya is a place to unwind and gather over drinks after a hard day’s work," Lim says. "With Tenjo, we wanted to capture that authentic spirit and build a vibrant atmosphere where you can come for a drink and a few snacks or enjoy dinner with friends, exceptional service and great energy.” 

Created by bartender Matt Whiley, the cocktail list takes 10 of Japan’s most prized ingredients and reimagines them through familiar classics. The Yuzu slushie and Sudachigimlet sit alongside a Shine Muscat grape martini, a Kabosumargarita with matcha and coconut oil, and drinks featuring momo peach and Yubari King melon. 

Japanese whisky also features. 

“Japanese ingredients can be unfamiliar, but I wanted the list to feel welcoming and easy to explore," Whiley says.

"We’ve connected them to classic cocktails so there’s something recognisable to start with, and hopefully something new to discover."

There is sake list, while wines range from aromatic whites and umami-driven skin-contact wines to rosé and chilled reds.

The restaurant will be open 5pm-late Monday to Wednesday, and open for lunch and dinner from 12pm until late Thursday-Sunday. 

 In December, the venue will be open everyday for lunch and dinner, except Christmas Day. 

See https://www.orkhestra.com.au/venues/tenjo

Images: Ethan Smart

Taste some of the best of the Tamar at one venue

If you love cool-climate wine and happen to be in Tasmania this weekend then you are in luck.

Many of the top producers from the north of the state will be offering their wares for tasting on Saturday at the Exeter Showgrounds in the Tamar Valley.

After a successful inaugural event in 2025, Taste the Tamar returns.

The event is Once again organised by Tamar Valley Wine - with support from the West Tamar Council and Visit Northern Tasmania.

"We’re coming back bigger and better to sip, taste and celebrate the very best of the Tamar Valley," organisers say.

The event runs from 11:30am to 6:30pm with entry $20 plus booking fee.

A reusable $5 tasting glass will be available to purchase on site.

A range of masterclasses will also be on offer including Launceston Gastronomy' Wine and Food Pairing, and Pinot Noir and Chocolate: The Perfect Pairing

Wineries big and small will be on site, including sparkling specialists Clove Hill and Jansz, as well as Velo, Dalrymple, Grey Sands, Small Wonder, Moores Hill and Westella.

There will be wide range of food stalls on site and a program of live music acts

 

See https://www.tamarvalleywine.com.au/taste-the-tamar

Melbourne's new bar "for when you are not ready to go home"

Melbourne has no shortage of late-night drinking spots but here comes another one. 

edition Group will open Back of House on Friday night, Friday the 13th. 

It is promoted as a venue that pairs vinyl spinning DJs with noughties-classic cocktails with an Italian edge, and the kind of food chefs eat after a night out.

Back of House is tucked down Mornane Lane behind Florentino, off Bourke Street in the Melbourne CBD in the space previously home to Arlechin. 

Rebecca Yazbek, founder and CEO of edition Group, is upbeat about the new opening. 

“We wanted to add some mischief to the area," she says. "Florentino is about tradition and Back of House is the other side of that - the place you end up when you’re not ready to go home. 

"Melbourne is such a lively city, and we’re excited to add a late-night spot that’s fun and unpretentious, with great music, and drinks and food you actually want at midnight.”

The fitout is by Melbourne design studio Foolscap Studio, led by Adele Winteridge. 

The centrepiece is one long bar with an integrated DJ booth. 

DJs will perform from 6pm Thursday to Sunday, with the weekly line-up posted on Instagram. The records, curated by Fitzroy’s Plug Seven Records, range from soul to boogie with a sprinkle of Italo disco (oh dear!). 

edition’s group bars manager Felix Woods has drawn on the cocktails of the early 2000s for the drinks list, which follows the shape of a night out across four sections: Knock Off, Sit Back, Kick On and Wind Down.

“The inspiration behind the drinks is noughties classics with an Italian edge, bright and fun, simple construction with big, bold flavours. They’re drinks made for the dance floor. Drinks that drive a wedge between work and play,” said Woods.

In the kitchen, edition’s group culinary director Michael Greenlaw has built a menu "that’s fun, a little indulgent, generous and made for sharing".

“The menu is inspired by the food chefs enjoy after a night out, heavy on the cheese, big on the chilli and with a good amount of deep frying, says Greenlaw. "There’s even an ice cream sandwich with a completely unnecessary amount of whipped cream.” 

Sweet toothed patrons certainly might enjoy the Strawberry Campari Ice Cream Sandwich (above), while an early menu favourite of the Back of House team is deep-fried lasagne. 

It sits alongside saffron prawn toast with parsley, lemon and citrus salt; crispy mozzarella ravioli with vodka sauce; osso buco croquettes with gremolata; tinned fish with garlic bread, and fries with ‘pizza’ seasoning and pecorino.

For something more substantial there’s a meatball ciabatta with San Marzano tomato, basil pesto and lots of cheese. 

Back of House will be open from 5pm-1am Sunday to Thursday and 5pm-3am Friday-Saturday. No bookings, walk-ins only. For more information visit boh.melbourne 

New tour combines cycling and barging the lagoons of Venice

Is Venice on your bucket list? 

New for the 2027 season, UTracks has launched a summer-only bike and boat holiday through the islands and waterways of Venice aboard a fully air-conditioned electric barge.

The eight-day Venetian Islands Bike & Boat Premium Electric holiday combines cycling, island hopping and relaxed cruising through the fishing villages and waterways of the Venetian Lagoon.

Days are spent on mainly flat paths and quiet roads, exploring Burano, Murano, Pellestrina and Sant’Erasmo. There is also time to swim in the Adriatic or stretch out on a sandy beach.

Travellers spend seven nights aboard the Ave Maria Portegrandi, a modern electric barge designed for quieter, lower-emission cruising. 

With a maximum of 24 guests, it features a panoramic saloon, outdoor sundeck and onboard dining showcasing traditional Italian dishes and regional ingredients.

UTracks general manager Kate Baker said the trip offers a different way for Australians to enjoy one of Europe's most popular destinations.

“Europe is still hugely appealing at this time of year, but travellers are far more conscious of the heat and how it affects their holiday,” Baker said.

“With this itinerary, you can explore Venice's colourful islands by bike, stop for a swim in the Adriatic and return to the comfort of your floating accommodation.”

Departures will run from June 26 to August 14 with English-speaking tour leaders. 

https://www.utracks.com/Italy/Bike-Barge/Venetian-Islands-Bike-Boat-Premium-Electric

Tomich serves up its new tasting facility

There is a new name in a familiar space with Tomich Wines opening their new tasting room in the Adelaide Hills. 

The Tomich family is the new owner of the former Nepenthe cellar door and vineyard in Balhannah - and it will reopen from Saturday as The Crest at Tomich.

It's in an easy spot to access: Shaw + Smith is across the road, The Lane is next door and Hahndorf is five minutes away, Randal Tomich reported on LinkedIn..

The property was once Balcrest, where Alfred E. Haigh of Haigh’s Chocolates ran a horse stud in the 1930s. Hence the new name.

"Four generations ago, our family put vines in the ground," Tomich Wines said . "This week we begin a new chapter."

"We’re investing in the Adelaide Hills, in South Australian wine and in the local economy that depends on both. The whole existing team is staying with us, because you don’t buy a place like this and leave its heart behind.

"[Third-generation winemaker] Jack [Tomich} and the winemaking team gain new cool-climate parcels of pinot noir and chardonnay. And we get to look after a piece of South Australian history."

The Tomich family will still operate in its tasting facility on King William Road in the Adelaide suburb of Unley. 

Nepenthe no longer has a cellar door but its wines can be purchased online. 

See https://tomich.com.au/ - but they need to update the website to reflect the latest news. 

Burgundy winemakers optimistic for 2026

Despite the hottest and driest vintage on record, Burgundy winemakers are predicting 2026 will produce outstanding wines.

Harvesting began as early as August 8 - the earliest on record in the region - in the Mâconnais for Crémant de Bourgogne, following unprecedented weather conditions but although heat and drought reduced yields, quality looks promising. 

Initial tastings from some of the world's great chardonnay and pinot noir vineyards reveal wines of remarkable aromatic purity, bursting with flavour and already displaying a fine balance, industry group the Bourgogne Wine Board reported. 

First tastings showed "wines of remarkable aromatic purity, bursting with flavour and already displaying a fine balance. The white wines stand out for their roundness and suppleness". 

They added: "Winegrowers across the region agree: the reds are magnificent. They combine intensity and aromatic richness with harmonious structure and beautifully maintained balance". 

"We look back at a year unlike any other, in which adaptability was the watchword for Bourgogne winegrowers".

New partnership will see Accor rock hard

 

Global hotel giant Accor and Hard Rock International are joining together for global partnership covering loyalty, distribution, and international development.

The partnership is being promoted as enhancing the loyalty programs for both ALL Accor and Unity members, while broadening Hard Rock's distribution network. 

In addition, Ennismore, a fast-growing lifestyle hospitality company, will provide development and operational support, strengthening the growth opportunities for the Hard Rock brand portfolio. 

Guests can already experience the benefits of this partnership at Hard Rock Hotel New York, an iconic destination that reflects the energy and hospitality of the global brand

Hotels within the Hard Rock brand portfolio, including Hard Rock Hotels, Reverb by Hard Rock, Hard Rock Hotels & Casinos, and Hard Rock Hotel & Residences, will have the option to join the globally renowned ALL Accor distribution and loyalty platform, gaining access to over 125 million ALL Accor members worldwide. 

Accor will connect participating Hard Rock hotels to its global sales and distribution network, broadening the brand's reach, while Hard Rock continues to operate its own direct marketing and distribution channels.

“Hard Rock has always believed in the power of music, entertainment and hospitality to bring people together, and this partnership carries that spirit to more guests, in more places, than ever before,” said Jim Allen, chief executive officer of Hard Rock International. 

“Together with Accor and Ennismore, we are opening a new chapter for our brand, one that will introduce Hard Rock to exciting new destinations around the world and give Unity by Hard Rock members expanded access, reciprocal benefits and unforgettable new ways to experience our resorts.”

Image: Hard Rock Hotel New York lobby. Supplied

What a Lark: A Christmas present with a difference

Looking for a special Christmas present for the whisky lover in your life? 

How about a bottle of Tasmanian whisky hand autographed by Tasmania’s own “godfather” of whisky, Bill Lark? 

He will offer whisky lovers the chance to add a signature touch to their Christmas gifting, personally signing bottles at the Lark Cellar Door on Friday, December 4. 

Lark and wife Lyn are regarded as the pioneer of Tasmania’s modern whisky movement, having overturned a 150-year-old distilling ban in Tasmania in 1992, going on to establish the state’s original first single malt distillery.

“Over the years, I’ve been lucky enough to meet so many people who enjoy our whiskies, and it’s always special to hear the stories behind the bottles after they leave our hands,” said Lark. 

“I’m looking forward to helping people make their Christmas gifts a little more personal this year.”

A highlight of this year’s Lark gifting range is the Personalised Devil’s Story No.183, which invites gift-givers to add their recipient’s name and a personalised message to the label. 

It is aged in first-fill vintage port and sherry casks, and finished in American Oak. 

Lark will be on hand to sign any bottle purchased from the range on the day at 14 Davey Street, Hobart.

The Hobart signing will run from 4pm-7pm. 

Spirit of Australia? Qantas to axe 850 Australian jobs

Qantas calls itself The Spirit of Australia, but the airline appears not to care much for its Australian workers.

Australia's flagship carrier and largest airline, plans to cut 850 workers after signing an outsourcing deal that will involve many of the roles being sent offshore, many to India.

Qantas will get rid of staff, including through mass redundancies, after signing a deal with tech consultants Accenture, staff were told via email today.

The first phase of job losses will affect roles in finance, procurement, human resources and marketing.

The airline said in what is certain to be an unpopular statement: "Qantas Group has signed a strategic partnership with Accenture to modernise its back-end systems, processes and data, as it steps up investment in technology and AI alongside the largest fleet renewal in its history.

"This comes as the airline responds to the pace of change in technology and AI globally, which is rapidly transforming how businesses operate, what customers expect and how people do their jobs.

"Like every airline, Qantas runs on technology built up over decades for a different era, including more than 1,000 legacy applications that were never designed to work together. Modernising these systems and connecting the data across them is the critical next step to remove complexity, unlock innovation and accelerate the Group’s use of AI, with lasting benefits across the business."

And it is always good to give staff bad news via an email.

The airline said: "Around 850 roles at the Qantas Group are expected to be affected over the coming years. Qantas will consult with affected employees and their unions before individual outcomes are determined. The first wave of changes are expected to be in place by mid-2027.

Qantas Group CEO Vanessa Hudson (above) said the partnership was about building a more modern, competitive organisation and preparing the business for the future.

"The scale and speed of change in this space is unprecedented and unlike anything businesses have seen in generations. Leading organisations around the world are well progressed in using technology and AI to completely transform how they work, and standing still is not an option for us.” Hudson said.

“We know this will be difficult news for some of our people and this decision is not a reflection of their contribution or commitment. We are focused on providing redeployment into other roles across the Group where possible, including new roles we’re creating in Australia, as well as on reskilling, retraining and ongoing support and care.”

Australian Services Union (ASU) members are demanding Qantas honour a commitment it made to workers in August.

When reports of a deal, known internally as Project iQ, first emerged in August, Qantas assured their employees that there was no plan to offshore any Australian jobs.

ASU assistant national secretary Scott Cowen said workers deserved an honest explanation of what had changed since then.

“Earlier this year, Qantas told us directly there was no plan to offshore any jobs. Today, they’ve come out and told hundreds of staff members that their work will now be delivered mostly from people overseas. Qantas staff have the right to an explanation”, said Cowen.

Fun Christmas treats for children aged 5-95

It is not only kids that have a sweet tooth, which is why two new ranges of Kinder products will be popular over the holiday period.

Kinder has collaborated with both Disney PLAYMOBIL and Nintendo's Super Mario to offer families a Kinder moment or two.

Kinder Surprise x Disney and PLAYMOBIL features 18 collectable figures spanning Toy Story, The Incredibles, Aladdin, Peter Pan and Moana, from Genie and Woody to Mr Incredible.

Each figure can be brought to life through augmented reality via the free Applaydu app.

Kinder Joy x Super Mario is a limited-edition range created with tweens in mind, featuring 23 toys including hangable characters, backpack hangers, pencil decorations, highlighters, paper clips and figurines of Mario, Luigi, Princess Peach, Yoshi and friends, along with a scan-and-play filter experience.

Both ranges are now available at major grocery and convenience stores nationwide until January 2027.

The toys will be rolling out in two formats, single eggs and three-packs.

I'm a sucker for Kinder Joy eggs, which combine creamy Kinder chocolate with crispy wafer bites on one side, and a Super Mario-themed surprise on the other.

“We’re thrilled to kick off our biggest season of collaborations," says says Azzurra Puricelli, head of marketing and new business at Ferrero.

"Across Kinder Surprise and Kinder Joy, we’re bringing together the stories and characters families already love, from timeless Disney tales and hands-on PLAYMOBIL play, to the trend-led excitement of Super Mario.

"With two iconic eggs offering different ways to discover, play and connect, there’s a Kinder moment for every stage of growing up.”

Find out more at http://www.kinder.com/au/en.

Qantas rings the changes

It is all change on the Kangaroo Route.

From October 2027, QF1 and QF2 will fly Sydney to London non-stop for the first time as part of Project Sunrise, Qantas announced today.

The Kangaroo Route first began flying from Sydney to London in 1947, when the journey took four days and seven stops.

For almost 80 years, generations of Qantas aircraft, from the Lockheed Constellation to the Boeing 747 and Airbus A380, have brought Sydney and London closer together.

"Through it all, QF1 and QF2, our most iconic flight number pair, have long been associated with that journey and a key part of Qantas’ history," the airline said.

"In October 2027, that journey becomes non-stop with the launch of Project Sunrise, saving customers up to four hours in travel time compared to the existing service."

Project Sunrise flights will be operated by specially configured Airbus A350-1000ULR aircraft, fitted with an additional 20,000-litre fuel tank that enables the aircraft to fly more than 16,000 kilometres, and up to 22 hours non-stop.

Qantas will take delivery of 12 aircraft in total, each configured with 238 seats across four cabins. The first test aircraft is currently in the final stages of its flight test program and the first aircraft is expected to be delivered to Qantas in April next year.

Qantas’ existing Sydney to London via Singapore service will continue to operate with new flight numbers, QF5 and QF6, for customers who prefer a stopover.

The seasonal Qantas Perth-Rome services currently operating as QF5 and QF6 will move to QF105 and QF106.

Tickets for the direct Sydney-London service are scheduled to go on sale from February 2027.

Meet Tasmania’s Mum and Dad pot still distillery

 

Tasmania has some of Australia's highest-profile distilleries: Lark, Hellyers Road, William McHenry, Sullivans Cove, Old Kempton and Callington Mill among them.

But the island state is also home to some idiosyncratic, small-batch distillers who lack the volume, or marketing budget, of the bigger boys.

One such "Mum and Dad" distiller flying under the radar is Irish whiskey-influenced Hunter Island, which is currently made in a "garden shed" in the Hobart suburb of New Town.

Damien and Madeleine Mackey, whose previous brand was known as Mackey Whiskey, have been guided by Bill Lark, the Godfather of Tasmanian whisky, as their journey has taken them from their backyard to Shene outside Pontville, and almost to Macquarie Point before those plans were derailed by the absurd stadium project. 

They are now back at home, doing things artisan style, 

I tasted the Hunter Island range with Damian at the cosy Robbie Brown's bar in Kingston over the weekend, and was impressed by the innovation, and quality of the whiskeys - and an outlier: a delicious clear poitin, also known as poteen or potcheen, a traditional Irish distilled beverage. 

It was traditionally distilled in a small pot still, and the term is a diminutive of the Irish word pota, meaning 'pot'.

Today, the Mackey's Hunter Island whiskies are created mixed mash bill of malted barley, raw barley and oats, triple distilled in a copper pot still and aged in a variety of oak casks, previously used to mature the likes of bourbon, tawny and rum. 

Former surveyor Mackey and his wife established Mackey's Distillery, the forerunner of Hunter Island, in 2007.

Mackey, who loves a chat, grew up in the family pub in Latrobe on Tasmania’s north-west coast. In 1992, he began work as a graduate surveyor for Bill and Lyn Lark. 

He spent a fair bit of time in the Lark’s rumpus room drawing up survey maps, as a copper pot still bubbled away in the corner. He was hooked.

In those days, there were just a handful of Tasmanian distilleries, and none were producing triple distilled whisky.  

In 2018, he and Madeleine sold the Mackey Whisky brand, and commenced the planning for their new venture, this time going ‘full Irish’ after visits to the Emerald Isle helped fuel their enthusiasm.

Single Pot Still Whiskey has always been Ireland’s domain; but Damian believed that Tasmania's rich, oily barley would be its perfect partner. In January 2020, he laid down the first Australian-made casks of pot still whisky in the Irish tradition.

Their whiskeys are now available in various 700ml and 200ml formats.  

# Hunter Island was a tidal island 160 by 40 metres, connected to the Hobart shore by a sandbar. It was the site of Tasmania’s first bond store, and the arrival point for all new settlers and convicts. In 1804, a jetty was erected; later a causeway. Hunter Island was the focal point of the new settlement in Tasmania.

See https://hunterislandwhisky.com.au/

Hunter Valley Gardens lights up for the festive season

Australian families wanting a Christmas lights experience can head to the Hunter Valley.

Hunter Valley Gardens has announced the return of the Christmas Lights Spectacular at Hunter Valley Gardens for its 19th year.

The Spectacular is recognised as the largest Christmas lights display in the southern hemisphere, with colourful installations, immersive displays and new attractions for the 2026 festive season.



Families can wander through illuminated gardens, enjoy amusement rides and explore food stalls serving everything from wood-fired pizza and burgers to festive sweet treats.

Kids of all ages can enjoy the Celestial Snowfields, the Gingerbread Way, and an expanded Planes, Trains and Automobiles precinct right through to the end of January 2027.

Located just two hours from Sydney and a short drive from Newcastle in Pokolbin, Hunter Valley Gardens is a popular destination year round. See https://www.huntervalleygardens.com.au/.

The Christmas Lights Spectacular runs from 5.30pm to 10.30pm. Accommodation packages are available at Mercure Hunter Valley Gardens and Harrigan’s Hunter Valley.  

Find out more about the Christmas Lights Spectacular and other festive experiences in the Hunter Valley at winecountry.com.au.

Into the Abyss: Hua Hin’s splashiest hotel escape

An enormous waterslide adds an adventurous twist to a stay at Holiday Inn Resort Vana Nava Hua Hin reports roving correspondent Roderick Eime.

There’s something wonderfully unconvincing about saying “it doesn’t look that steep” while looking up at Abyss, the giant funnel slide at Vana Nava Water Jungle in Hua Hin.

This is the park’s big statement attraction, a towering invitation to abandon your dignity and discover just how loudly your travelling companions can scream. 

Up to six people ride together, sharing the anticipation before the raft sweeps into the enormous funnel. The park says that speeds exceed 45km/h. Suddenly, the hotel swimming pool seems a very civilised alternative.

The Abyss: for the adventurous (supplied)

The attraction of Abyss is its shared experience. Friends, couples and families with eligible children can tackle it together, emerging with a story that will probably improve considerably over dinner. Check the posted ride requirements before promising anyone a seat.

Staying next door at Holiday Inn Resort Vana Nava Hua Hin makes the adventure particularly convenient. Guests receive complimentary unlimited water-park access, turning a hotel break into something considerably more entertaining than the usual pool-and-breakfast arrangement. 

There’s scope to spread the fun throughout your stay, rather than trying to exhaust every attraction in a single determined afternoon.

Back at the hotel, two infinity pools provide a gentler change of pace, while Tea Tree Spa offers an appealing recovery appointment. A kids’ club adds another option for families, and the rooftop bar on level 27 supplies a fitting setting to compare accounts of the day’s adventures.

That combination makes the stay appealing: a comfortable hotel with a ready-made adventure next door. You can spend the morning gripping a raft, the afternoon stretching out beside a pool and the evening insisting you were never remotely nervous.

Whether your companions believe you is another matter entirely. 

Taste Great Southern unveils ambitious 2027 program

Taste Great Southern, one of Australia's most remote gourmet festivals, has unveiled its 2027 program, with more than 20 curated events set to take place across Western Australia's Great Southern region from March 4-7 next year. 

Now in its 22nd year, Taste Great Southern is one of Western Australia's premier culinary events, bringing together local produce, culinary talent, winemakers, producers and unique regional experiences across Albany, Denmark, Mount Barker, Porongurup, Frankland River and Katanning.

Program highlights will include Tides of Taste x Singlefile; a dining experience with Gourmet Traveller 2026 Best Restaurant winners for Western Australia and Tasmania respectively. 

Evan Hayter (de'sendent, Margaret River) and Luke Burgess (Schole, Hobart) with Paul Iskov (Fervor) and Sofika Boulton (Sonny's) showcasing Great Southern produce and wine at Maitraya Retreat Homestead.

Other showcases will include Peak to Plate, a gourmet adventure through the Porongurup landscape, combining a guided hike with a gourmet dining experience showcasing the region's produce from chef and television personality Guy Turland, The Bondi Chef, with Willoughby Park wines.

Taste Market will be a family-friendly celebration at Middleton Beach, bringing together over 20 Great Southern wine, beer and spirit producers, chef pop-ups from Melissa Palinkas, Blaze Young and Luke Foyle and sommelier-hosted masterclasses from Emma Farrelly, Cyndal Petty and Foni Pollitt. 

Oysters and Riesling Masterclass will celebrate Albany rock oysters and riesling at Albany's historic Whaling Station. 

There will also be a Winemaker for a Day immersive experience at Alkoomi in Frankland River, offering a hands-on, behind the scenes look at the art of winemaking and the craft behind the region's celebrated wines during vintage.

The four-day format, introduced in 2025, creates space for visitors to move between experiences, stay longer and explore further. Albany and Denmark will remain key festival hubs, with events also drawing visitors into the wider region. 

Tickets for Taste Great Southern 2027 are on sale now. View the full program and book tickets at tastegreatsouthern.com.au. 

Hong Kong boosts its gourmet travel offering

 Hong Kong is one of the great gourmet destinations - and it wants to world to know it.

Hot on the heels of a successful Hong Kong Wine & Dine Festival, which drew over 171,000 visitors, the Hong Kong Tourism Board (HKTB) has launched ‘Hong Kong Gourmet Month’.

Throughout November, HKTB is partnering with more than 400 restaurants, bars and food and beverage outlets across the city to present limited-time menus, dining offers and unique experiences.

The campaign features five themed dining experiences: 

# Hong Kong Wine-Pairing Award-Winning Restaurants 

# Gala Taste More Hong Kong (Michelin dishes at up to 30% off)
# Cocktail Fest Month
# Hong Kong Late-Night Dining Guide
# Sip and Savour in LKF (Lan Kwai Fong)

Alongside Gourmet Month food and drinks offers, there are mixology workshops, retro-themed nights and DJ performances. 

The campaign invites locals and visitors to explore different districts and participants can enjoy more than 250 additional "exclusive privileges" across the city with the Gourmet Month Privilege Card. 

Dr Peter Lam, Chairman of HKTB, said: "The ‘Hong Kong Wine & Dine Festival has drawn to a successful close, attracting visitors from around the world as well as locals, and fully showcasing Hong Kong’s appeal as an international culinary capital. 

"The Hong Kong Gourmet Month now takes the benefits of the festival further, extending them across the city. Its five themes bring together star-rated restaurants, renowned neighbourhood eateries, distinctive bars and late-night hotspots, enabling visitors and locals to enjoy Hong Kong’s dining scene from day to night, every day in November."

For more details see https://www.discoverhongkong.com/eng/events/hong-kong-gourmet-month.html

Qantas launches non-stop Sydney-Cape Town flights

Australians will soon be able to bypass Johannesburg and fly non-stop to Cape Town for the first time.

Qantas has announced a new seasonal service between Sydney and South Africa’s second city, a brilliant tourism destination and home to superb wine tourism experiences.

Now on sale, the direct flights will take off in October 2027 and run through Cape Town’s summer months until March 2028.

Together with Qantas’ existing direct services from Perth and Sydney to Johannesburg, the new route will give customers more choices when travelling between Australia and South Africa.

Once launched, it will add almost 30,000 seats between Australia and South Africa and is made possible by the introduction of new Qantas 787-9 Dreamliner aircraft arriving in late 2027 as part of the largest fleet renewal in the airline's history.

The new route comes 75 years after Qantas operated its first scheduled passenger service to South Africa.

In 1952, the Wallaby Route to Johannesburg took 66 hours via Perth, the Cocos Islands and Mauritius. Next year, customers will be able to leave Sydney in the morning and land in Cape Town the same day.

More than 120,000 Australians visited South Africa in 2025, with demand continuing to grow.

“Cape Town is a true bucket-list city and Australia’s appetite to visit has never been stronger," says Qantas International CEO Cam Wallace:

"Each year, tens of thousands of customers use our existing Johannesburg services to connect to Cape Town through our partner airlines Airlink, so we know there’s strong demand for a non-stop service.

“The arrival of our new 787s as part of our historic fleet renewal gives us the flexibility to grow our international network in places we know our customers want to travel, while also creating new opportunities for our people.”

Return fares will cost from $2,470.

Meet Hobart's new sweet-tooth central

 

Hobart has a new waterfront destination for lovers of all things sweet. 

Much-loved gelateria Gelato Messina and its sister bakery Shadow Baking opened their first Tasmanian store on November 7, at Elizabeth Street Pier. 

The combined store is only the third of its kind in Australia, following Marrickville in Sydney and North Adelaide, and brings two of Australia's cult brands to the island state for the first time. 

Like all Messina stores, the Hobart iteration features 40 freshly churned flavours daily, incorporating 30 classics and 10 monthly specials. They are accompanied by Shadow Baking’s signature pastries, weekly specials, toasties, hot coffee and summer drinks. 

Both brands offer a bespoke range of cakes with Messina serving four new gelato creations, and Shadow Baking stocking their three core cakes. 

To mark the opening, both brands have created special products harnessing the Tasmanian flavour of Miellerie’s pure cold-extracted leatherwood honey, harvested from south-west Tasmania’s World Heritage wilderness.

Messina’s “Apple Of My Isle” (above) is a leatherwood honey gelato with caramelised apple and croissant crunch, while Shadow Baking’s Leatherwood Honey & Dark Chocolate Tart is filled with Leatherwood honey caramel and baked dark chocolate custard, topped with vanilla cream, leatherwood honey jelly and dark chocolate shavings. 

Gelato Messina and Shadow Baking executive chef Tom Mitchell said: “Leatherwood honey is one of Tasmania’s great treasures, and we wanted our first Hobart flavours to honour some of the flavours unique to the island. 

"We can’t wait to share them with locals and visitors on the spectacular Hobart waterfront.”

The new store will be open daily. 8am-9:30pm, Sunday-Thursday and 8am-10:30pm, Friday-Saturday. The rather delicious pastries - check out the chocolate croissants - finish at 4pm, or when sold out.

# Gelato Messina has more than 30 stores nationwide. 

Dark Mofo returns: Delay can be fatal

Move quickly. Do not delay.

It is the time of the year when air tickets to Hobart get snapped up; hotels are fully booked and events sell out.

Dark Mofo, Australia’s mid-winter solstice festival, is returning for its 13th iteration next year, organisers announced today.

The 2027 edition will be held in lutruwita/Tasmania from Wednesday, June 9, to Tuesday, June 22.

Dark Mofo will expand its art and music program to include two Wednesdays in 2027, beginning on June 9 with The Gathering to herald the opening of the festival.

Programmed for the first time by Kieran Lonergan, the Palawa hip-hop artist also known as KIZ, The Gathering will be a First Nations-led celebration of culture, storytelling and connection to country.

Alongside large-scale public art installations, live performances, and exclusive musical acts, popular festival rituals will return.

Visitors will be invited to "nourish both body and soul" at the candlelit Winter Feast, purge their fears in the fiery catharsis that is the Ogoh-Ogoh procession and burning, and celebrate the end of the longest night of the year with the Nude Solstice Swim.

A strictly limited first release of tickets to Night Mass -Dark Mofo’s late-night labyrinth - will go on sale at 10am on Tuesday (November 10), available to those who have pre-registered via the Dark Mofo website.

The full festival program will be announced next year.

‘Today we begin rousing the beast that is Dark Mofo," said event artistic director Chris Twite.

"2027 will be our thirteenth iteration and we are pulling together another ambitious program of art, music, food and ritual for locals and visitors alike to plunge into headfirst.

"We are excited to extend the festival, bringing forward the opening for a night of performance, celebration and community at The Gathering. There are many revelations in store. For those who can’t wait, or don’t trust their luck, a special limited presale of Night Mass tickets will go live next week."

Dark Mofo 2026 attracted nearly 50,000 interstate and overseas visitors to Tasmania, and injected $71.8 million into the Tasmanian economy.

Tasmanian Minister for Tourism, Hospitality and Events Roger Jaensch said: ‘From arts and performances to music and food, there is something for everyone at Dark Mofo.

"We know Dark Mofo is a major drawcard for visitors to Tasmania, with this year’s festival attracting nearly 116,000 individual visitors and generating more than $71.8 million for our state’s economy."

You can subscribe to the Dark Mofo mailing list for updates.

# Dark Mofo is a project of the Museum of Old and New Art (Mona), supported by the Tasmanian Government through Events Tasmania, with additional support from the City of Hobart.

Meet a new boutique hotel brand with designs on Bali, Hong Kong and Melbourne

There is a new player in the global luxury boutique hotel space.

Portier Hotels, launched in 2023, this week introduced The Arc House, a new collection of "design-forward boutique lifestyle hotels".

The brand makes its debut with The Arc House Canggu (above), now open in Bali, and will expand to Hong Kong later this year and Melbourne in early 2027.

Arc House properties will be set in city-centre and neighbourhood locations.

Portier Hotels is a Hong Kong-based hospitality group with a portfolio of distinctive hotel brands.

"Portier Hotels was founded with a simple ambition of creating hospitality brands with a clear point of view and the discipline to deliver on it every day," says Edward McKenna, co-founder of Portier Hotels.

"Asia-Pacific is a region of very different travel cultures, and increasingly guests expect hotels to reflect that richness.

"They look for design, service and food that bring them closer to a place, rather than offering the same experience in every destination.

"That's the differentiation that Portier Hotels offers through our brands."

The Arc House Canggu is located close to Batu Bolong Beach and near to to independent dining, retail, wellness and after-hours energy.

The hotel has 19 private-pool suite villas along with a restaurant and rooftop infinity pool.

MYKAZA is an Indonesian-Japanese dining concept.

The Arc House Hong Kong (render below) will open in Central, Hong Kong, with 24 rooms.



The Arc House will continue its expansion with a Melbourne opening planned for early 2027. It will be a 43-room boutique hotel.

Further details on its location, design and guest experience will be announced closer to opening. See https://thearchouse.co/

Images: The Arc House

Australians urged to forget the beach and develop an Orange crush

The delightful Orange Wine Region in the Central West of NSW has launched a new campaign to spread the words on its charm.

The new "Enjoy the Now" campaign invites Sydneysiders to trade the crowded coast for a country summer with a little less rush and a lot more room for the moments that matter.

"Enjoy the Now" encourages visitors to disconnect, seek adventure, soak up the beauty of nature and embrace the small moments that become cherished memories.

The campaign positions the Orange Region as a place where life’s real moments of connection happen, right now.

“This is how we summer in the Orange Region,” said David Cumming, director of the region's destination marketing organisation, Orange 360.

“There’s a feeling to summer out here that’s hard to explain until you experience it for yourself. It’s the local gems, the unexpected discoveries, the conversations that linger and the people who make you feel like you belong.

"We’re inviting visitors to slow down, discover somewhere different and experience summer like a local.”

Local people and businesses are at the heart of the campaign, which was shot on location in the region and features 20+ local operators and faces.

Veteran winemaker Phillip Shaw brings crisp cool-climate wines, Hillside Harvest provides fresh seasonal produce, and Jumbled adds a burst of colour and fashion.

Together they aim to show a side of summer that the coast can’t offer: fresh produce, crisp regional wines, space to roam and time to share it all with friends.

The campaign is aimed at Sydney, Canberra and regional NSW markets and will run across digital, paid social and owned channels until January 31.

It was developed with House of Groms and you can follow along on @orange360_allyearround social channels and the dedicated campaign landing page.

To coincide with the launch, De Russie Boutique Hotel is offering “Ease into Monday” deal. Arrive on Sunday and enjoy 20% off your entire stay, until December 31.

Family friendly winery Heifer Station is offering "pay for 2 nights, stay for 3" at its Loft House accommodation through to the end of the year, making a school holiday getaway even more tempting.

You can find more summer deals here.

“This isn’t just an invitation to visit,” Cumming said. “It’s an invitation to join us out here and Enjoy the Now.”

Look out: there are dangerous lanterns about

Imagine an airport closing down at night because local residents are launching lanterns into the sky.

That's the case in Thailand, where Chiang Mai International Airport (above) has announced it will cut its daily flight operating window from around 20 hours to about 12 hours during the 2026 Yi Peng and Loy Krathong celebrations.

The reason given: mass sky lantern releases near flight paths.

Flights will be suspended during the main lantern-release period from 7pm to 1am on the nights of Tuesday, November 24, and Wednesday, November 25, news outlet Asean Now reports.

Airlines have already cancelled 108 flights, re-timed 80 and added 105 extra services for November 21-28.

Group Captain Sakan Udol, the airport's general manager, said sky lanterns, illuminated lanterns and smoke lanterns will be released in several parts of Chiang Mai during the festival.

More than 200,000 sky lanterns and smoke lanterns are expected within the airport's aviation safety zone.

Airlines have been asked not to operate from 10am to noon on November 24, and from 7pm until 1am the following morning on both November 24 and 25.

The restrictions are intended to prevent lanterns and other airborne objects from endangering aircraft and engines, while allowing the Lanna festival traditions to continue.

# Yi Peng and Loy Krathong are Chiang Mai's twin festivals of light, held together over three nights on the full moon of the 12th lunar month.

Our Thai correspondent reports that every year some of the lanterns crash to earth starting structure fires. 

Peppers makes its debut in the Clare Valley

The Clare Valley, one of Australia's best wine regions to visit, has a new address with a new restaurant.

The former Clare Country Club is entering a new chapter as Peppers Clare Valley and is marking the occasion with the launch of its new restaurant, Clara.

The re-launch introduces the Peppers brand to the property - and the region.

“This re-launch marks a significant milestone for the property and an opportunity to further strengthen one of South Australia's great regional tourism destinations," says Tony Fehon, executive director of hotel owner Kyron Capital and chairman of Kyron's Hotel Fund.

"The introduction of the Peppers brand and the opening of Clara are part of a significant investment in the hotel, designed to showcase the best of the Clare Valley and attract more visitors to the region.

"Across Kyron's hotel portfolio we continue to invest in destinations that have strong local character, enhancing facilities, guest experiences and long-term value for the communities and investors we serve.”

Clara (above), led by head chef Matthew Sanderson, promises to celebrate South Australian produce through seasonal dishes that reflect the region and the people who grow, raise and make its ingredients.

“My vision for Clara is to showcase the very best of South Australian produce,” the chef said. 'I want to work closely with local farmers, growers and producers, letting exceptional ingredients lead the way and creating food that is seasonal, refined and connected to the region.”

Adrian Williams, Chief Operating Officer for Accor in the Pacific region, said: "Peppers Clare Valley is a wonderful addition to our collection of Peppers properties and perfectly captures what makes the brand so special: memorable destinations, authentic local experiences and warm hospitality.

"Together with Clara, it creates a place where guests can slow down, savour the region's incredible food and wine, and experience the Clare Valley at its very best.”

Both Clara and Peppers Clare Valley are open for bookings, with rooms starting from $195 per night. Visit www.peppersclarevalley.com.au

Image: Alex Van de Loo/Say Cheese Social

Jacob's Creek wine brand seeks to boost its profile

Jacob's Creek has long been one of Australia's highest-profile wine brands. 

And now it is seeking to boost its marketing with the launch of a new campaign: ‘Welcome to the Creek’. 

Brand owners Vinarchy say "a bolder visual identity and fresh creative approach give people a reason to rediscover Jacob’s Creek as an Australian powerhouse wine brand".

The Australian campaign activity will build towards a major sponsorship at the Australian Open tennis championship in January, alongside a new look for the Classic range. 

I've always found the Classic range offers good value for money - and the new vintage La Petit Rosé is outstanding.

“We’re incredibly proud of Jacob’s Creek, and we’re excited to show Australians a different side of a brand they know so well," says Jacob’s Creek global brand director Camille McKay. 

" ‘Welcome to the Creek’ brings personality and energy to Jacob’s Creek, while keeping the quality and easy enjoyment people love."

For more info see jacobscreek.com.

Farewell BWH, hello WorldHotels

BWH, formerly known as Best Western, is re-branding itself as WorldHotels. 

That will be the master brand for a portfolio of more than 4,000 hotels across 100 countries, bringing 18 brands and a combined loyalty membership of 70 million into a more unified platform.

The transformation aims to raise brand awareness, simplify hotel discovery and strengthen direct bookings while helping independent properties compete more effectively in the global hospitality market, news hub Travel Mole reports.

The company said the move reflects consumer research showing that travellers often recognize only part of its portfolio, despite a presence across luxury, boutique, upscale, extended-stay and economy segments.

Larry Cuculic, president and CEO of WorldHotels, said the unified approach would make the company’s offering easier to understand while giving hotel owners greater opportunities to compete internationally.

WorldHotels Rewards will combine Best Western Rewards and WorldHotels Rewards into one program. 

The group’s upscale and luxury properties will be brought together under WorldHotels Collection, which encompasses six categories: WorldHotels Luxury, Elite, Distinctive, Crafted, Backdrop and Residences.

Which confuses the hell out of me. 

Do you know the difference between BW Premier Collection and Best Western Plus? Me neither. 

How about WorldHotels Luxury Collection, WorldHotels Elite Collection, WorldHotels Crafted Collection and WorldHotels Distinctive Collection?

Ron Pohl, president of WorldHotels Collection, says the new platform will give independent properties access to the distribution, technology and commercial resources of a global network without requiring them to abandon their individual identities.

Rightho. 

See https://www.worldhotels.com/

A luxe Hunter destination with room for 24 people

Looking for somewhere special to stay to keep a large group entertained in the Hunter Valley?

How about a property on 25 private acres with 12 bedrooms and 12 bathrooms that is capable of sleeping 24 people? 

Hunter Valley Stays has just unveiled new look Lovedale Manor in the heart of the Hunter wine tourism zone. 

The original cottage at the property has been joined by a new residence that is promoted as being "designed for bringing everyone together in extraordinary style".

Think soaring ceilings, well-appointed interiors, plenty of living spaces and room to celebrate or relax. 

There's a pool (top image) for chilling out after some wine tasting. And a billiards table.   

Lovedale Manor is being promoted as being perfect for milestone birthdays, wedding guest accommodation, family gatherings and grand occasions.

To celebrate the launch, guests who book for two nights are being offered a third night free - as well as being gifted a case of Hunter Valley wine on arrival. 

Contact the reservations team on 0477 010 010 or see https://www.huntervalleystays.com.au/hunter-valley-accommodation/lovedale-manor-12-bedrooms-lovedale/

Dunedin to get a new internationally branded hotel

Dunedin is get a a new internationally branded hotel - in a familiar location.

Marriott International has signed a Franchise Agreement with CP Group to bring Fable Dunedin into Marriott’s Autograph Collection.

Fable Dunedin, Autograph Collection is expected to be integrated into Marriott’s global distribution platforms from next month.

The hotel has previously been known as Wains and was once a Mercure.

The signing will mark Marriott’s debut in the Otago city and builds on the company’s continued expansion across New Zealand with CP Group.

It follows the recent announcement of three new property signings in September 2026: Marriott Rotorua and Autograph Collection hotels in Wellington and Auckland, as well as St. Regis Queenstown, currently in development.



"Within a few short years, we will have grown our presence in New Zealand from a single property in Auckland in 2022, to a network of 10 expected hotels spanning Auckland, Wellington, Christchurch, Queenstown, Rotorua and now Dunedin”, said Richard Crawford, regional vice president for hotel development.

Fable Dunedin is a five-star hotel offering 50 guest rooms and suites, alongside The Press Club, its on-site restaurant and bar.

Originally built as the Wains Hotel in 1862, the property was renovated in 2021.

A new place to stay in Auckland for those on a budget

 

Looking for a place to stay in central Auckland that won't bust your budget? 

Accor has announced the debut of the greet brand in New Zealand with the opening of greet Hotel Auckland Off Queen.

Located in the heart of Auckland's CBD, the 82-room greet hotel Auckland Off Queen marks the brand's first property in New Zealand.

Formerly known as Ascotia Off Queen, it is situated just a short walk from Myers Park and within easy reach of the city's dining, shopping, entertainment and business districts. The promo material says the hotel offers a "convenient and affordable base" for travellers exploring Auckland.

Launched in 2019 in Beaune, France, the greet brand is built on the belief that feeling good shouldn't cost a fortune. 

With affordability and convenience at its core, the brand champions "a fresh and forward-looking approach to hospitality, focusing on meaningful essentials, positive hospitality and eclectic personality", I am reliably informed.

From comfortable beds and great showers to tasty breakfasts, reliable wifi and friendly service, greet delivers straightforward and satisfying stays that are big on personality and low on budget, the promotional material says.

Adrian Williams, Chief Operating Officer of Accor in the Pacific region, is fired up. 

“We're so excited to introduce greet to New Zealand, bringing a fresh approach to affordable hospitality to the Auckland market," he says. 

"At greet, the philosophy is simple: feeling good shouldn't cost a fortune. The brand focuses on the things travellers value most - comfortable rooms, a great night's sleep, friendly service and genuine value for money. 

"It's about doing the meaningful essentials well, while bringing a sense of personality and positivity to every stay. 

"As we continue to expand Accor's presence across New Zealand, we're pleased to introduce another distinctive brand that responds to evolving traveller expectations.”

Partnering with Accor for his second hotel alongside the neighbouring Mercure Auckland Queen Street, with both properties operated by independent management company 1834 Hotels, owner Dr Bryan Ngoi said: 

“We are delighted to strengthen our partnership with Accor and introduce greet to New Zealand for the first time. greet offers a compelling proposition for today's travellers, combining affordability, comfort and personality with the strength of Accor's global distribution capabilities. 

"The brand's flexible conversion model provides an exciting opportunity to give our established property a new lease of life, while continuing to enhance the guest experience. We look forward to welcoming guests to greet Hotel Auckland Off Queen and bringing the brand's feel-good approach to hospitality to the heart of Auckland.”

Since opening its first hotel in 2019, greet's footprint has grown to more than 45 hotels and 3,300 rooms, with an established presence in European markets including France, Germany, Austria and Belgium.

Further development is planned across Europe and Asia-Pacific, including Australia, Thailand, Greece, Spain and Poland. 

To celebrate its opening, greet Hotel Auckland Off Queen is offering room rates from $115 per night. Bookings are available via ALL.com.

Rioja producers have more wine than they can sell

Like Australia, France and many other major wine producers, Spanish region Rioja has too much fruit.

Rioja is set to produce 30 million litres of excess wine this year, say union bosses, despite strident efforts to cut oversupply, news hub the drinks business reports. 

Some vines have been pulled but Rioja has been battling an oversupply of wine for several years. 

“We are on the right path, but it is not enough,” José Luis Lapuente, general manager of the Consejo Regulador de la DOCa Rioja, told the drinks business in 2025.

Despite the DOCa’s efforts, Eduardo Pérez Hoces, president of the Rioja Association of Farmers and Livestock Breeders (ARAG) says the region is expected to produce far too much wine.

“We’re going to have almost 250m litres of wine, with sales of only 220m,” Pérez Hoces told Spanish newspaper La Rioja this week. “That means we’ll have almost 30m litres of excess supply, which will put downward pressure on prices again, even though it hasn’t been a particularly productive year.”

Compounding the situation is the fact that little 2026 wine is able to be released immediately, with much of it bound by the region’s strict ageing classifications – Crianza, Reserva, Gran Reserva etc. – which require years spent in barrel and bottle.