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Thursday, 17 July 2025

New look and new name for historic hotel



An historic country house hotel in the NSW Southern Highlands is to get a multi-million dollar makeover and a re-branding.

Milton Park Country House Hotel and Spa at Bowral will become the first property to open in the Ardour Hotels & Estates collection, Salter Brothers Hospitality announced today.

Milton House will be the inaugural flagship property under new-to-market hotel brand Ardour Hotels & Estates after a $10+ million transformation.

Ardour Hotels & Estates is set to become "a portfolio of immersive luxury retreats".

Originally established in 1910 as a grand country residence, Milton Park has long held its place as a Southern Highlands icon. The estate’s refurb will draw inspiration from the country manors of Europe, but with a modern sensibility.

Milton Park’s signature offerings will evolve with the introduction of a​​ new dining concept, day spa and wellness program yet to be revealed.

Ardour Milton Park Bowral will re-open with 44 guest rooms and an interior transformation designed in two distinct palettes - one in sage greens and the other in cobalt blues.

There will be bespoke wool carpets, marble and walnut finishes, brushed brass accents, and custom-curated minibars. A mural feature wall in every room will pay homage to the estate’s famed weeping beech tree.

Tash Tobias, CEO of Salter Brothers Hospitality, describes the transformation as a statement of intent for what regional luxury in Australia should be.

“Milton Park has always held a special place in the hearts of so many," she said.

"With the Ardour brand, we’re creating something that’s not just luxurious, but deeply meaningful – a place people will come back to year after year. This is a destination where time slows down, and the extraordinary becomes part of the everyday.

“Ardour Milton Park Bowral is not just a new chapter for this estate -it’s a defining moment for regional hospitality.”

General manager David McDonald, who is overseeing the property transformation, said the re-branding will set the benchmark for regional boutique hotels.

“With a commitment to redefining Australian luxury, we’re excited to be transforming Milton Park into 
a destination that blends its rich history with modern elegance to deliver an unforgettable guest experience,” McDonald said.

With works currently underway, the official opening of Ardour Milton Park Bowral is anticipated in early 2026.

Salter Brothers operates and manages a portfolio of exceptional, luxury hospitality brands across Queensland, New South Wales and South Australia, including Spicers Retreats and the Bannisters Group.

Meet the first Australian whisky to be matured in amphorae


Wines have been matured in clay amphorae for thousands of years - and now whisky is being made the same way. 

Callington Mill is set to unveil a limited-release batch of Australia’s first Amphora Single Malt Whisky, available only via ballot. 

This 4,000-year-old technique is being revived for whisky production at Callington Mill in Tasmania. 

Crafted at the Oatlands distillery, the Amphora Single Malt Whisky has been rested in 350-litre amphorae for two years in the distillery’s ‘Serendipity Room’. 


The natural properties and shape of the amphorae work to gently refine the whisky, the catalyst for what the distillery says is "an unmatched smoothness and purity".

“We made sure when we started this amphora process two years ago that we picked a liquid worth the wait," says Callington Mill distiller Blair Whitehead. 

"It’s about letting the spirit speak for itself and seeing what character starts to shine through when you treat it with this kind of care. 

”The idea for our Amphora Single Malt came about naturally, really. We’re always exploring ways to honour tradition while pushing things forward. Amphorae have been used for thousands of years to soften and mature wines and spirits, so we thought 'why not apply that same thinking to our already expressive whiskies?' ”

This mature single malt whisky begins its journey in a blend of sherry, tokay, and brandy casks before being transferred into one of the three amphorae.
 
The Callington Mill Amphora Single Malt Whisky ballot is open at www.callingtonmilldistillery.com

Ballot winners will be drawn between 11-13.  Fewer than 1,000 bottles will be released at $199.

Wednesday, 16 July 2025

Research reveals how to extend the lifespan of mangoes



How to keep your juicy mangoes as fresh as possible for as long as possible?

Conventional wisdom says to keep unripe mangoes in a bowl or a paper bag on the counter - away from direct sunlight. They'll ripen naturally over two to four days.

Once they are ripe, tuck them into the fridge. This puts the ripening process on pause and gives you a few more days of good eating.

But new research from Edith Cowan University (ECU) in Australia has identified a way to extend the storage life of the popular tropical fruit.

The study, led by ECU School of Science Lecturer Dr Mekhala Vithana has found that dipping mangoes in ozonated water (aqueous ozonation) for 10 minutes before cold storage can extended the cold storage life of the fruit by up to two weeks, with significantly lowered occurrence of chilling injury.

“Increasing storage life of mangoes is incredibly important for both growers and traders, as it reduces food loss during storage and offers a longer market window,” Dr Vithana said.

With a global rise in the consumption of fruit and vegetables in recent years, there has been a subsequent increase in the production of mangoes.

A significant proportion of the fruit is, however, lost along the supply chain due to rapid ripening and excessive perishability.

“It is estimated that about 20% of the total Australian mango production is lost or wasted, and horticultural produce is responsible for about 50% of the total food waste in Australia,” Dr Vithana said.

“Therefore, it is important to explore eco-friendly and cost-effective technologies to minimise post-harvest losses of mangoes.”

Typically, mangoes are picked at the mature green stage and stored at 13 degrees Celsius for up to 14 days. This, however, is not cold enough for extended storage.

“Being a tropical fruit, unripe mangoes should not be stored below 12.5 degrees due to their high sensitivity to cold temperatures,” Dr Vithana said. “Prolonged storage of mango below this temperature causes a physiological disorder known as chilling injury, which damages the fruit skin and leads to decreased marketability and significant food waste.

“Therefore, susceptibility to chilling injury is the key limitation for exploiting cold storage technology to its maximum capacity for lengthening the storage life of mangoes.”

The study - carried out on Australia’s most widely produced variety of mango Kensington Pride - tested aqueous ozonation technology to improve chilling tolerance during cold storage.

By dipping the mango in the ozonated water for 10 minutes prior to cold storage at 5 degrees Celsius, researchers found that they could keep the mangoes for longer with much less chilling injury.

“Generally, Kensington Pride mango can only be stored for about two weeks without ripening at 13 degrees. However, aqueous ozonation extends the storage and shelf life of these mangoes up to 28 days, with 40% less chilling injury than untreated mangoes,” Dr Vithana said.

Ozonation can be controlled on-site, is cost-effective and considered safe for workers at a threshold level due to its faster break down into oxygen.

“Aqueous ozonation is bubbling ozone into water through an ozone generator,” she said. “Ozone is a compound widely used to sanitise fruits and vegetables on a commercial scale.

“The ozonation can be combined with the hydrocooling step after quarantine heat treatment in export mangoes or separately as a sanitisation step just after harvesting, depending upon the convenience of the grower, but this needs further optimisation under commercial settings.”

Dr Vithana said ECU researchers are hoping to do further research on other varieties of mangoes to test their responsiveness and to achieve further reduction in chilling injury for extended cold storage.

Image: Suparerg Suksai, scop.io

From Queensland with a New York accent: a dinner truffle experience


Truffles are the stars of a new winter menu at W Brisbane’s signature restaurant The Lex.

The eatery is known for fusing Queensland produce with New York City influences, but the fungi are being sourced from the other side of the country in Western Australia.

Lex is showcasing a dedicated truffle inclusion, putting the spotlight on one of the season’s superstars: French Perigord truffles, with freshly shaved truffle added to their à la carte choices for $15 a gram.

Sourced from Oak Valley Farm in Western Australia, the truffles also star on a four-course Truffle Tasting menu, with menu highlights including a Moreton Bay Bug roll paired with smoky truffle aioli, and Tater Tots with crème fraîche and black truffle.

A winter hero dish, the slow-cooked and smoked Warilba lamb rump is served with parsnip, green carrot oil and shaved truffle. Guests can also opt to upgrade to the MB6+ Wagyu NY strip steak, topped with freshly shaved truffle and finished with a garlic jus.



Rounding out the truffle-laced experience are sides like roasted potatoes with rosemary garlic oil and truffle, Truffle Mac & Cheese with lobster, and creamed spinach with Gruyere cheese and Warrigal greens.

The winter dining experience at The Lex also features interactive elements that add a theatrical element to the menu - this is Brisbane, after all.

Guests can indulge in a caviar bump to start, preview a dry-aged tomahawk steak tableside, or end the evening with the cheese trolley.

The hotel says 85%+ ingredients are sourced locally from Queensland suppliers.

The Lex four-course Truffle Tasting menu is available until July 31 for for $145 per person with wine pairing options also available.

The Lex is open for dinner Monday-Saturday nights. Sounds right up my alley next time I am in Brisbane. 

You can book here.

Tuesday, 15 July 2025

New cellar door recognised at architecture awards



The recently opened Tolpuddle Vineyard Tasting Room in the Coal River Valley has taken out the top honour for Commercial Architecture at the 2025 Tasmanian Architecture Awards. 

The awards were presented by the Australian Institute of Architects (AIA) earlier this month. The project also received a commendation for Sustainable Architecture and the EmAGN Project Award.

Held annually, the AIA awards recognise excellence across commercial, public, educational, residential, interior and heritage architecture. 

Designed by Hobart-based Tanner Architects and built by Cordwell Built, the Tolpuddle Vineyard Tasting Room is nestled within the vineyard, with expansive floor-to-ceiling windows framing sweeping views of the vines. 

Salvaged West Coast Tasmanian timber features throughout the building, and guests can enjoy seating both indoors and outside. 

“We deliberately chose to use local architects and builders for the project," said Tolpuddle Vineyard co-owner and project director Martin Shaw. 

"Tanner Architects interpreted the brief brilliantly and Cordwell Built did a sensational job in construction. We couldn’t be happier with the outcome.”

The Australian Institute of Architects (AIA) jury citation said: “This project exemplifies a refined and disciplined approach to commercial architecture, achieving balance between agricultural authenticity and architectural sophistication. 

"Likewise, the built form is sensitively integrated within its landscape, demonstrating a strong connection to place. The clear delineation of tasting areas and amenities ensure a seamless and intuitive
user experience."

The Tolpuddle Vineyard Tasting Room is open by appointment Friday through Monday 11am to 5pm with last bookings at 4pm. Tastings are $55 per person.

See tolpuddlevineyard.com

Image: Adam Gibson   


Bastille Day celebrations will be a few days late this year in Sydney



With Bastille Day inconveniently falling on a Monday this year, Sydneysiders will have to be patient before Sydney’s iconic French festival returns from July 17-20.

The Bastille Festival - four days of food, wine, art and more - will be again be held across the Circular Quay/The Rocks precinct.

For over a decade, the Bastille Festival has been bringing joie de vivre to Sydney's Francophiles.

“Each year, we aim to recreate what we love about France right here in the heart of Sydney,” says Vincent Hernandez, the founder and event directorval Director. “This 12th edition is all about going bigger, bolder, and more immersive - offering Sydneysiders and visitors a true ‘Tour de France’ of flavours, sights, and sounds.”

Bastille Festival 2025 will feature more than 120 exhibitors and over 80 dishes.

Expect crowd favourites like raclette, escargots, crêpes, and macarons, along with international flavours reimagined with a French twist.

“Food is at the heart of French culture, and it’s at the heart of Bastille Festival too,” says Hernandez. “We want every bite to transport you - whether it’s through a traditional regional speciality or a creative new fusion you’ve never tried before.”

Bastille Festival’s wine program is promoted as its most extensive yet.

Eight wine regions will be offering a curated selection of four wines. From Bordeaux to Burgundy, Beaujolais to Provence, Languedoc to the Rhône Valley, and Alsace to the Loire Valley, it sounds a liquid delight.

“Our wine experiences aren’t just about tasting - they’re about storytelling,” says Hernandez. “Each glass is a journey through a region, its traditions, and its people.”

This year, Champagne will take centre stage, with pop-up stations throughout the festival and two distinctive wine bars offering Champagne paired with oysters and seafood.

There will also be mulled wine, spiced hot cider, beer bars, and cocktail stations with 18 bars dotted around Circular Quay and The Rocks.

The program includes over 100 free shows, including live concerts, street theatre, dance lessons, fire performances, acrobatic displays, and more. And entry is free.

See https://bastillefestival.com.au/sydney/