Dr Seuss lands next to the d'Arenberg Cube

The whimsical artworks of Dr Seuss are back in Australia - at the d'Arenberg winery in McLaren Vale.

Harvey Galleries is presenting The Art of Dr Seuss in association with Art Evolution and d’Arenberg, Ultimate Winery Experiences reports.

From this weekend until April 26, 2026, a selection of art works from The Art of Dr Seuss Collection will be on display at the Modern Masters Marquee, adjacent to the d'Arenberg Cube.

Admission is free and visitors can explore and buy works from Dr Seuss’s best-known children’s books, as well as The Secret Art of Dr Seuss, a collection based on decades of artwork, which Seuss created at night for his own personal pleasure.

Perhaps the wackiest elements of the collection are Dr Seuss’s three-dimensional Unorthodox Taxidermy sculptures with names such as Carbonic Walrus, Powerless Pufferfish, and Flaming Herring or Seasick Walrus.



Theodor Seuss Geisel was an American children's author, illustrator, animator, and cartoonist. He is known for his work writing and illustrating over 60 books under the pen name Dr Seuss

For more info see https://www.darenberg.com.au/dr-seuss/

Qantas chooses Adelaide as technology hub

Qantas has chosen Adelaide as the location for a new technology hub opening next year.

The Australian flag carrier is establishing a new Product Innovation Centre in Adelaide to accelerate the delivery of “intuitive, world-leading digital experiences” for the millions of customers who travel with the airline each year.

The Centre is projected to be home to more than 420 highly-skilled technology roles over the next three years, bringing critical innovation capability in-house, the airline says.

The new purpose-built technology and innovation centre, which is being supported by the South Australian Government, will be based in Adelaide’s CBD and open in March 2026.

It will become the home of the airline’s technology product development teams, where product managers, digital experience designers, software engineers, and data and AI specialists will come together to cha ge how customers interact with Qantas.

Qantas is also partnering with Adelaide University to build graduate recruitment pathways directly into the Centre, creating opportunities for South Australian students to help shape the future of travel.

The centre will enable the airline to bring more critical innovation and technology skills in-house, supporting major initiatives, from the growth of its domestic and international network to new customer experiences and AI tools that help frontline teams serve customers better. 

For customers, Qantas says the centre will help deliver better digital experiences at every stage of the journey. From enhanced app functionality, seamless check-in to smarter baggage tracking. It will also develop AI-powered tools that help when travel doesn’t go to plan.

Qantas Group Chief Executive Officer Vanessa Hudson said the centre would transform how the airline delivers customer experiences.

“Innovation has been a core part of the airline’s DNA for more than 100 years,”Hudson said. “This centre marks a new chapter in our efforts to reimagine the travel experience for the millions of customers who fly with us.

“Technology and AI is critical to lifting the customer experience at every part of the journey, from booking to inflight and baggage collection. This new hub will bring the best Australian skilled talent together to build digital products and experiences that make travel easier and more personalised.

“Adelaide gives us access to world-class universities, a thriving tech community, and the ability to scale our in-house capability. It’s an investment in Australian innovation that will deliver real benefits for our customers.”

South Australian Premier the Hon Peter Malinauskas said:
“This historic agreement with Qantas will help supercharge growth in new highly skilled, high tech jobs.

“Through strategic partnerships under this agreement, including the collaboration between Adelaide University and the Australian Institute for Machine Learning (AIML), we are building a strong pipeline of talent with advanced AI and digital skillsets. 

“This initiative will ensure South Australia remains at the forefront of emerging technologies and future workforce opportunities.”

The new Qantas Product Innovation Centre is the latest in a series of investments by the national carrier in South Australia, including the recently opened lounge precinct at Adelaide Airport and the return of international flights from Adelaide to Auckland which launched earlier this month.

Qantas links Adelaide with Auckland

 

Qantas has launched its first international service from Adelaide in more than a decade, with direct flights to Auckland taking off this morning.

The route unlocks adds more than 30,000 seats between the two cities, boosting tourism in both directions.

The seasonal route will operate until early May four times per week using Boeing 737-800 aircraft, featuring complimentary wifi. 

It comes as the Australian national carrier announced a major sale across its international network yesterday, including one way economy fares from Adelaide to Auckland from $359 for travel between February and May 2026.

Qantas CEO International Cam Wallace said it was a significant day for the airline and South Australians.

“Today we’re celebrating a major milestone for Qantas and South Australians with the return of international flying from Adelaide.

“South Australians can now reach New York in around 21 hours and with just one stop via Auckland on our QF3 service, while the new route also opens up greater opportunities for inbound connections throughout South Australia and beyond through our domestic network.

“We’ve seen significant growth across our international network over the past 18 months and we’re pleased to bring more of that choice and connectivity to South Australia.“

“We’re excited to welcome Qantas’ international return to Adelaide," said Adelaide Airport managing director  Brenton Cox. 

"This is a much-anticipated milestone, which helps meet the growing customer demand for travel between Adelaide and New Zealand. Along with a direct service to Auckland, the service opens up a one-stop connection with New York.”

Tourism New Zealand CEO Rene de Monchy was similarly enthusiastic, saying: “It’s fantastic to welcome back Qantas’ direct flights from Adelaide to Aotearoa New Zealand. With 1.47 million Australians visiting New Zealand over the past year, these direct services play a vital role in strengthening connectivity and making trans-Tasman travel even more seamless.

“We’re excited to continue welcoming South Australians to New Zealand, now with even more travel options that make it easier than ever to experience the unique magic of a 100% Pure New Zealand holiday.”

Qantas currently operates nearly 280 services per week from Adelaide to more than 14 destinations around Australia.

Star chef rings in the changes in the Barossa

 

Star chef Jake Kellie has rung in the changes following his recent appointment as culinary director at Orleana, the signature dining space at historic country house estate and hotel Kingsford The Barossa. 

Kellie's first à la carte menu invites diners to explore the next chapter in the estate’s story with Kellie showcasing some of South Australia’s best growers, farmers and producers.

Open to both the public and residents, the restaurant features floor-to-ceiling windows and a modern, elegant interior.

“At Orleana, our approach is deeply rooted in South Australia’s seasonal ingredients, and our menu showcases the distinctive flavours of the Barossa," Kellie says. 

"By celebrating the incredible produce on our doorstep and creating an immersive dining experience, we’re able to share the story of this beautiful region. 

"I’m proud of what we’ve created for our guests and excited to continue evolving our offer with new wedding menus, special offers for locals and so much more."

The chef honed his craft at Burnt Ends in Singapore before founding arkhé in Adelaide in 2021.



Think starters offerings like Barossa crudité with smoked eggplant and macadamia; zucchini flowers with Spencer Gulf prawn and sauce diavolo; and Two Gulfs crab with brown butter sauce and warmed brioche. 

Highlight mains include Mayura Station Wagyu rump cap with house-made mustard; roasted Lyndoch duck with caramelised orange and choux farcis; and Ferguson Rock lobster with shio koji beurre blanc and shellfish oil.

Desserts, meanwhile, include a chocolate macaron filled with pistachio ganache and pickled cumquats, and a Comté cheese tart (although the Jura is not exactly local).

Orleana’s beverage program features Barossa wines alongside wider Australian and international favourites. So names including Seppeltsfield, Penfolds, Henschke and Langmeil.

“This menu showcases Jake’s technical expertise and creativity, grounded in a deep respect for the region’s finest offerings," says General manager Martin Hamilton said:

" We’re excited for what’s ahead in 2026, with the team already preparing a raft of special events across the estate, which we look forward to sharing with both locals and visitors to South Australia.

Orleana is open for lunch Saturday to Sunday and dinner Wednesday to Sunday.

If Kingsford Homestead looks familiar, it was known as Drover’s Run over eight seasons of popular Australian TV series McLeod’s Daughters.   

See www.kingsfordbarossa.com.au

Gago named a Legend of the Vine

Penfolds chief winemaker Peter Gago AC was today named the 2025 South Australian 'Legend of the Vine' at the 2025 Royal Adelaide Wine & Spirits Awards lunch.

The award is presented by Wine Communicators of Australia to recognise a South Australian who is of excellent character, who is held in high regard by their peers in the world of wine, and who has made an outstanding contribution to the Australian wine industry. 

“Peter Gago is an outstanding Legend of the Vine, having carried the message on the quality of Australian wine to the world,” the WCA said. 

“For decades he has upheld and grown esteem for Penfolds Grange with critics and connoisseurs and by association provided a halo effect on Australian, and in particular, South Australian wine.

“In 2017 he became the first Australian wine figure to be appointed as a Companion of the Order of Australia (AC) for his service and contribution to the Australian wine Industry. The following year he symbolically was appointed a Doctor of the University (DUniv) of The University of South Australia.

 “His biography shows his deep commitment and loyalty to the Penfolds brand, a 36-year veteran and chief winemaker since 2002. While steadfast and dedicated to upholding the style of Penfold’s highly sought-after wines, he reveals flashes of an avant-garde nature with bold initiatives such as the Ampoule, g3, and most recently the Grange X La Chapelle Syrah/Shiraz blend. 

“His winemaking credentials are impeccable, and he has received recognition nationally and internationally with almost every ‘Winemaker of the Year’ award that exists on the planet.”

WCA National Chair Lynda Schenk said, “We are thrilled to acknowledge Peter Gago with the 2025 South Australian Legend of the Vine award. This is a story of a local hero who has long been recognised the world over for his incredible achievements and this occasion may well mark the first formal honour in his home city of Adelaide.

 “Over the years, Peter has received numerous awards for his winemaking expertise. With this award, WCA acknowledges his incredible skill as a wine communicator. He is a wonderful storyteller, and highly charismatic in conversation, regardless of the topic. 

"He is generous with his knowledge which he delivers with humility and warmth. His ability to engage people with compelling authenticity has undoubtedly contributed equally to Penfold’s success as his skill as a winemaker, which is also considerable.”

Gago said he was honoured.

“Wherever I travel in the world, there’s nothing better than the feeling of arriving home” he said. 

Driving up to my office at Magill Estate and greeted by a vineyard established in 1844 just feels right. I feel similarly moved about being named the 2025 South Australian Legend of the Vine and I thank Wine Communicators for considering me among the many worthy individuals that work in our industry.”   
 
Peter Gago AC is the eleventh South Australian to receive the SA Legend of the Vine Award. He joins a list that includes Prue Henschke, Jane Ferrari, Peter Hayes, Brian Croser AO, Pam Dunsford, Tony Love, Brian Walsh, d’Arry Osborne, Bill Hardy OAM, and Dr Patrick Iland OAM (with whom Peter has co-written four books on wine), all of whom are lifetime members of WCA.

Wine range celebrates a 1969 "masterstroke"

You have to be impressed by the consistency shown by Adam Eggins and the winemaking team at Clare Valley-based Taylors Wines.

From budget releases to high-end flagships like The Visionary, The Legacy and The Pioneer, Taylors releases deliver bang for your buck.

You’ll probably be familiar with several of the ranges produced by the Taylor family - who are among Australia’s top 20 producers in terms of volume and now source fruit from across South Australia.

The ranges start with budget Promised Land wines and include Taylors Estate, Taylor Made, TWP and Jaraman, heading upwards to the St Andrews range - named after the Taylors’ 1892-established property in the Clare Valley.

In many markets the wines are labelled as Wakefield Estate, given the pesky international presence of a venerable port producer laying claim to the name Taylors.

The 2025 Family Flagship Release features wines from the Masterstroke range - showcase a less publicised trio of reds.

“The Family Flagship Release is always a proud moment for us here in the Taylors winemaking team, and this year is no exception," says Eggins.

"We are showcasing some of the most special vintages we’ve experienced here in the Clare Valley – think 2022 as an absolute standout."

The Masterstoke wines are the 2020 Masterstroke Shiraz, McLaren Vale, the 2021 Masterstroke Cabernet Sauvignon, Coonawarra, and the 2022 Masterstroke Cabernet Shiraz, Clare Valley (all $60 rrp) .

I thought the Coonawarra cabernet was an absolute ripper - composed and delicious- with the others not far behind.

The name Masterstroke celebrates the decision patriarch Bill Taylor Snr. made when he established the family winery in the Clare Valley in 1969. He recognised the potential for the region to produce outstanding table wines.

"This range offers the ultimate expressions of varietal character and champions the regional terroir of three diverse South Australian wine regions where each varietal shines," the Taylor family says.

Award-winning landscape photographer Benjamin Goode has captured each of the three wine regions and his images are featured on each of the wine bottles in the range.

For more info see www.taylorswines.com.au

Zampa bowled over by new drinks investment

Celebrity wines are commonplace nowadays, as are celebrity spirits.

Now we have a celebrity after-dinner digestif.

Australian cricket star Adam Zampa has joined Ambra Spirits as an investor/part-owner in its Limoncello-led business, and in backing the South Australian brand’s equity crowd-funding raise on OnMarket.

Zampa, who goes by the Instagram handle @Limoncello.Papi, has long been a fan of the iconic Italian liqueur, saying “I just love limoncello.”

Now his passion is becoming professional as he takes an ownership stake in Australia’s leading premium limoncello brand, made using South Australian lemons and Barossa wine spirit base. 

South Australian-based Ambra has achieved 123% year-on-year revenue growth, and tripled revenue at its Thebarton Distillery Bar & Restaurant to $30,000 per week, it says.

Ambra products are now stocked in more than 1,200 venues nationally. The brand plans export expansion into New Zealand, China, Europe, and the US, and the launch of new products including Pink Limoncello and ready-to-serve spritzes.

"For me limoncello has always meant good times," spinner and 2023 World Cup champion Zampa says. "My wife and I travel to Italy often and aperitivo hour was never missed; we even had little bottles of limoncello as bonbonniere presents for each guest at our wedding.

"I’ve even got a bottle tattooed on my arm two years ago! So this isn’t just a drink to me, it’s part of my story.

“What excites me about Ambra is that it was the first limoncello ever made in Australia 27 years ago, and it’s still held to incredibly high standards today."

See https://www.ambraspirits.com.au/ 

One road: one unique wine trail: one day only

Wine trails do not come much shorter, or more exclusive. 

The Vine Vale Winemakers are back in 2025. That means six winemakers, six sheds, one road and one day. 

You can put the date of Sunday, October 12 in your diary to meet along Vine Vale Road in the Barossa to meet small family winemakers who operate either without cellar doors, or open only at limited times. 

But for one day only, from noon, their shed doors swing open to enable wine drinkers to taste wines straight from the source, chat with the winemakers themselves, and experience the place where these labels are brought to life.

Discover the stories behind the bottles with Tim Smith Wines (image), Hart of the Barossa, Heidenreich Estate, Steinborner & Reynolds Family Vineyards, Kurtz Family Vineyards and Cirillo Estate Wines. 

Each stop will offer a different tasting experience, with food and entertainment. 

The trail order is optional, so you can visit any or all of the six winemakers at your leisure.

My friends Jacques and Tania from Incendio Pizza will be at Hart of the Barossa Wines, with organic pizzas to match their organic wines, but get there early as their pizzas are excellent and tend to sell out.   

Learn more at https://www.barossa.com/events/vine-vale-winemakers-shed-day/ 

Coonawarra vignerons hit the road - and the water

For over two decades the winemakers of Coonawarra have been hitting the road to show off their wares in various state capitals.

In just a few weeks’ time Coonawarra’s producers will be setting off on the 2025 Coonawarra Wine Tasting Roadshow - the 22nd instalment of the event, which has seen over 15,000 wines poured at 120 showcases across the country since 2003.

To be held in major centres across the east coast of Australia, and Adelaide, the 2025 event series will see up to 24 producers travelling from the famed terra rossa soils of Coonawarra in regional South Australia, to bring wine lovers the best of the wine region. 

This metro tour follows a successful regional Victorian Roadshow showcase this past June, which achieved sold out events in Ballarat, Geelong, Hamilton and Warrnambool.

Attendees will be spoilt for choice with anywhere between 120 and 160 wines featuring on the wine lists at the various events with a range of varieties and styles up for tasting.

One of the standout events of the 2025 Roadshow is set to take place in Sydney on Sunday, August 31, with the Coonawarra wine region taking to the water aboard the luxurious Starship Sydney on the Sydney Harbour. 

Organisers are revitalising the experience this year with a relaxed Sunday afternoon session, pairing iconic views with iconic wines.

“We are super excited to bring a fresh take to our Sydney showcase,”  said Heidi Guyett, Coonawarra Vignerons events & marketing manager.

“A Sunday afternoon cruise on Sydney Harbour, matched with incredible wines and conversations with our winemakers - we can’t think of a better way to experience Coonawarra in the city.”

See https://coonawarra.org/coonawarra-wine-tasting-roadshow-2025/

Some positive news for Australian wine producers

The Australian wine industry is celebrating some positive news with the wine grape crush up in 2025 after two record low vintages.

Sadly, it is still below the long-term average and there are negatives.

The 2025 Australian wine grape crush is estimated to be 1.57 million tonnes, 160,000 tonnes (11%) more than the 2024 crush but still 140,000 tonnes below the 10-year average of 1.71 million tonnes, the National Vintage Report 2025, released today by Wine Australia, shows.

The smaller crush relative to the long-term average is likely to have been a result of both seasonal and strategic factors, with a decline in demand for wine globally driving adjustment in the Australian wine sector, according to Peter Bailey, manager for market insights at Wine Australia.

“The 2025 crush equates to around 1.1 billion litres of wine, which is in line with current sales of Australian wine on domestic and export markets,” Bailey said.

The year-on-year increase in the crush was driven by red varieties, which were up by 20%, while the crush of white varieties was 2% higher than in 2024.

“The crush of red grapes is still estimated to be the third-smallest in more than a decade (the past two years being the smallest) and was 9% below its 10-year average, while the crush of white grapes was 8% below the 10-year average,” Bailey added.

He noted that the mix of red versus white was problematic.

“The significant increase in red varieties this year could exacerbate the challenges facing the sector in terms of excess stocks of red wine, and might further reduce demand for these varieties next vintage,” he said.

The total value of the Australian wine grape crush in 2025 is estimated to be $1.13 billion, an additional $136 million (14% compared with 2024.

Bailey said that despite the increases, the average purchase values for warm inland reds in the past two years were the lowest in over a decade, and for many growers would not be sufficient for production to be economically viable.

“Conditions are not likely to improve for red grapes until there is a significant reduction in the supply base,” Bailey said.

“The wine sector needs to continue to work together to bring supply and demand back into balance at a profitable price point for growers and winemakers.”

Shiraz regained its position as the number one variety, increasing by 23%, while chardonnay dropped back to second place, after significant frosts across many regions caused it to decrease by 13%.

South Australia accounted for the largest share of the national crush by size, with 48%. New South Wales was the next largest, with a 33% share of the crush.

The National Vintage Report is available from www.wineaustralia.com/market-insights/national-vintage-report. 

Purple Soul wines make a serious statement

A few weeks ago I was invited to attend "a wine evening of elegance and indulgence" - which sounded right up my street.

Unfortunately, the evening was being held in Adelaide, and am usually based in Tasmania, so had to decline.

But given the event was a launch for a wine brand that I had not heard of - Purple Soul Wines - I was intrigued.

It turns out Purple Soul is based in McLaren Vale with a production facility at Loxton, and is owned by the Lim family, who also have business interests in China.

Fifteen years spent mostly in sales and operations for bulk wine producers motivated Jamison Lim to create his own wine brand, Purple Soul, in 2018. He clearly purchased some quality base material as his wines date back to vintage 2019.

He's chosen his support staff well with Oliver Crawford (ex-Devil's Lair and current MD of wine consultancy group Veraise) as winemaker.

The range is built around chardonnay, grenache and shiraz from the Adelaide Hills, Barossa Valley and McLaren Vale respectively.

Each wine has a name derived from Greek mythology. And as well as Purple Soul, the Lim family also has wine brands in China, Chile, and Italy.

I think they'll be selling a lot of their wine in China as they have done well in several Chinese wine shows, and the ornate packaging is eye-catching.

The first wine I tried - the plummy and turbo-charged 2019 Anchor of Oceanus McLaren Vale Shiraz ($60) - is clearly aimed at lovers of big, macho alcoholic styles. It is described as "bold and only for the brave". It is huge - with 16.7% alcohol by volume.  

Much more to my personal taste were the 2023 Harp of Gaea Barossa Grenache ($60) and the 2023 Sphere of Uranus Adelaide Hills Chardonnay ($60), much more traditional in style abut both full of flavour. 

These are wines that make a serious statement. See https://purple-soul.com.au/

 

Double duty for star chef Kellie

There are some busy times ahead for star Adelaide chef Jake Kellie.

Kellie, who guides star eatery arkhé, has this week also taken the reins as culinary director at luxury Barossa estate Kingsford The Barossa.

Kellie will lead Kingsford’s Orleana Restaurant as well as the broader food offering across the boutique hotel.

He is charged with re-shaping the restaurant’s offering that promises to be a celebration of the region's rich produce. 

"Kellie’s bold cooking style and immersive approach to dining is in perfect synergy with the vision for Orleana, a restaurant designed to showcase the depth of produce in the region and complement the legacy and landscape of the Kingsford Estate, says Salter Brothers Hospitality Chief Operating Officer, Andrea Richards.

"He’s built an outstanding reputation with some of the world’s best chefs including Gordon Ramsay and Heston Blumenthal, honing his craft at revered restaurants including The Fat Duck (UK), The Ledbury (UK), Estelle (Melbourne), Aria (Sydney) and most notably as head chef at Michelin-starred Burnt Ends in Singapore that also inspired his own restaurant, arkhé.

“As one of Australia’s finest chefs, his approach to food is fearless, refined, and grounded in deep respect for produce and technique. He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests.”

The dining space at Orleana sits within Kingsford’s luxury lodge, surrounded by 225-acres of native Australian landscape.

The restaurant serves both a la carte and a chef’s selection with ingredients harvested either on-site from the estate’s kitchen garden or sourced via a network of local growers.

A big task given he will also continue to oversee arkhé, his Norwood restaurant.

“This is a place where food is grown with care, cooked with purpose, and served with humility," Kellie says.

"It's a place where guests are invited to connect - with the region, the producers, and the stories behind each plate. I believe that modern Australian cuisine is not defined by trend, but by terroir - and that thoughtful food, grown and cooked with integrity, creates meaningful hospitality.

“For me, Orleana is a chance to bring something fresh and grounded to the Barossa, a restaurant that’s shaped by the seasons, the producers we work with, and the amazing team behind it. I want to create food that feels honest and generous and build a culture that supports that at every level. There’s so much potential here, and I’m keen to bring it to life.” 

See https://kingsfordbarossa.com.au/ 

Saddle up for a unique vineyard experience

Adelaide Hills winery Petaluma is the 29th wine producer to join Ultimate Winery Experiences Australia, a collective of premium producers offering winery experiences across the country.

Petaluma makes premium wines from vineyard sites across South Australia, including the Adelaide Hills, Coonawarra and the Clare Valley.

Located just 40 minutes from Adelaide’s CBD, in Woodside, the Petaluma cellar door offers a range of experiences along with spectacular views.

Petaluma is also home to the Croser sparkling range, although founder Brian Croser is no longer involved.

Petaluma's tourism offerings include a Private Horse Trail Ride experience which invites guests on a guided horseback journey through the vineyards, complete with commentary on the history of the brand, which dates back to 1976.

Horses are matched to guests’ needs from nearby Hallmark Farm in Woodside, owned by dual Olympian Megan Jones and husband James Deacon. The ride is followed by a private wine tasting, finishing with a platter of savoury and sweet delicacies paired with a glass of Croser Vintage Sparkling, served outside on the spectacular deck or by the fire in the cooler months.

Guests can also discover the Museum Release Glass Room Experience, which features a mix of super-premium current and back vintage wines from the Petaluma Museum Cellar matched with a three-course tasting menu from Woodside Providore.

Ultimate Winery Experiences Australia’s executive officer Sarah Myers said she was thrilled to welcome Petaluma to the collective.

“Petaluma brings a unique new dimension to Ultimate Winery Experiences Australia,” she said. “Guests can taste wines not only from the cool-climate Adelaide Hills, but from iconic regions around South Australia – providing them with a diverse experience that broadens their perspective on South Australian wines,” she said.

Andrew McDowell from Vinarchy, the owners of Petaluma, said “We are very proud to have Petaluma join this exceptional cohort of Australia’s premium wineries.

“Our experiences focus on highlighting the region, and with Petaluma we are blessed to be in the heart of the beautiful Adelaide Hills,” said McDowell.

See https://www.ultimatewineryexperiences.com.au/

Maritime Museum helping solve a shipwreck mystery

The Australian Maritime Museum in Sydney is more than a chronicler of history - it is also involved in research.

Researchers affiliated with the museum, along with Silentworld Foundation, South Australia’s Department for Environment and Water, and Flinders University, are confident they have located the shipwreck site of Koning Willem de Tweede, an 800-tonne Dutch merchant sailing ship lost in Guichen Bay near Robe, South Australia, in June 1857.

Only days prior to its loss, the vessel discharged more than 400 Chinese miners destined for the gold fields at Bendigo and Ballarat in Victoria. 

Sixteen of Koning Willem de Tweede’s crew of 25 were drowned and later buried in the dunes of Long Beach, which forms Guichen Bay’s eastern shoreline.

The Koning Willem de Tweede Shipwreck Project commenced in April 2022 and its primary purpose has been to search for, locate, and archaeologically survey the shipwreck’s remains.

Using a combination of marine magnetometer and underwater metal detectors, the team located what is believed to be iron components of the ship’s windlass (a large winch in the bow used to hoist a vessel’s anchors) partially protruding from the seabed, as well as a partially exposed iron frame. 

A well-preserved timber plank was noted beneath the windlass, suggesting more of the shipwreck’s hull structure is present, but currently buried.

All exposed elements of the shipwreck site were documented and plotted within the larger complex of anomalies detected by the magnetometer. These anomalies were buried at the time of the survey but indicate the presence of other large iron artefacts and hull components.

The team is confident the shipwreck is that of Koning Willem de Tweede based on its location, which corresponds to historic accounts of the vessel’s loss, and is the only known historic shipwreck event to have occurred on that stretch of Long Beach. 

In addition, the complex of magnetic anomalies approximately matches that of the ship’s historically documented length (42.7 metres), and no other large, complex magnetic contacts were encountered within a kilometre radius of the location where the windlass was found. 

Fragments of 19th-century Chinese coarse earthenware ceramic were located on the beach immediately adjacent to the shipwreck site in March 2023, further supporting its identity as Koning Willem de Tweede.

Future monitoring visits to the shipwreck site are being planned and will assess its condition and document additional hull remains and artefacts that may be exposed by changes to the seabed.

The Koning Willem de Tweede Shipwreck Project has been assisted by the Dutch Ministry of Foreign Affairs, through the Embassy of Kingdom of the Netherlands, Australia and the Cultural Heritage Agency of the Netherlands.

Town Square to showcase a taste of South Australia

Locals and visitors can get a bite of the Tasting Australia festival by visiting Adelaide's Town Square food and dink hub. 

Town Square will be open from Friday, May 2, to Sunday, May 11, offering some of South Australia's best eating and drinking experiences.

Based in the heart of Adelaide in Victoria Square/Tarntanyangga and free to enter across all 10 days of this year’s festival, Town Square is home to Dining Galleries presented by Mitolo Family Farms, Seppeltsfield and Never Never bars, Journey Beyond’s The Ghan Experience and a range of food and beverage events. 

Fifteen diverse food style options will be available to festival-goers in the Town Square this year, including eight new vendors:  Athena Greek Eats, Comida Hahndorf, Dolly Bar and Eatery, Francesca’s Pizza and Sandos, Le Cordon Vert, Motherlode Nuggeteria, Kha Nom and Kombi Crew Coffee. 

They will be joined by seven returning favourites: Africola Canteen, Braising Boy, GANG GANG, · Ong Noi Vietnamese Kitchen, Phat Head Dumpling, The Filipino Project and Shmochi by Shibui. 

Four vendors - Dolly, Ong, Braising Boy and The Filipino Project -  are set to be highlighted in a new series of events to the festival: Town Square Perfect Pair. 

Each will offer a signature dish and plant-based option to be paired with a matching wine selected by the festivals drinks curators Meira Harel and Banjo Harris Plane.



South Australian visual art will again feature across Town Square, with pieces from Sair Bean and Miles Dunne appearing in the Dining Galleries and a mural from Hari Koutlakis to take its place along one of the site’s walls.

A variety of local musicians, DJs and other entertainment are also set to play each day and evening, while Nature Play SA will invite children to make flower crowns as part of Mother’s Day celebrations in Town Square on May 11..

South Australian Minister for Tourism Zoe Bettison said Town Square would be a celebration of the best of South Australia.

“Tasting Australia presented by Journey Beyond is a joyful showcase of South Australia’s culinary excellence, one with so much to offer locals and visitors to our state,” Bettison said.


“Town Square is its heart - perfect for everything from a casual drink with friends to a special meal to mark a milestone. It’s also a chance to highlight regional venues through elements such as the Canteen series, where chefs and front-of-house teams give city guests a taste of their restaurants."

See tastingaustralia.com.au for more festival information and to purchase entry to ticketed events.

Meet Attunement: a new classic Australian red blend

A new-release from St Hugo is a serious discovery for lovers of aged, and age-worthy, Australian red wines.

It is a very impressive blend of Barossa shiraz and Coonawarra cabernet - a classic Australian blend.

"We’re delighted to welcome a brand new shiraz cabernet blend to the St Hugo portfolio: St Hugo Attunement Barossa Coonawarra Shiraz Cabernet Sauvignon 2018," says St Hugo chief winemaker Peter Munro.

"We’ve made this classic blend driven by a singular ambition: to create a wine that promises complexity, elegance, power and refinement, resulting in a whole that is greater than the sum of its parts.

"As classic blends go I’d say this is more on the ‘robust end’ but as we know with all blends, it’s about the synergy and why we named this wine Attunement. Precision perfected."

The grapes for the blend, 64% shiraz and 36% cabernet sauvignon, were sourced from two vineyards in the Barossa for shiraz and one for cabernet and one for shiraz in the Coonawarra.

The split between the regions leans towards the Barossa at 52% and 48% Coonawarra.

I liked the immediate drinkability on offer here, the synthesis between the two grape varieties and regions, and the cellaring potential.

"Vintage 2018 was fantastic across South Australia, a little warmer than usual, resulting in pure fruit flavours from both regions," says Munro.

"The fruit was de-stemmed and crushed into static and open fermenters with pumping over regularly to achieve excellent extraction, flavour and tannin.

"The fruit was then drained and pressed followed by malo and ageing for 17 months in new French oak (76%). The team then sat down for the final blending; very much in true St Hugo style: all precision and attention to detail.

Attunement will cost you around $100 a bottle and will be available at selected Dan Murphy stores nationally.

Family-owned St Agnes celebrates a century of distilling

Family-owned St Agnes Distillery is celebrating a historic milestone in 2025 - the start of its 100th distilling season.

The Angove family operation is Australia’s oldest family-run distillery and a pioneer of world-class spirits in the country.

To celebrate its history, the Riverland distillery will host a series of events in Adelaide and Renmark where brandy enthusiasts and connoisseurs can immerse themselves in the heritage of distilling.

This calendar of events will include a number of exclusive tastings and dining experiences at this year’s Tasting Australia presented by Journey Beyond in early May.

“Reaching 100 distilling seasons is an incredible achievement,” said Richard Angove, co-managing director of St Agnes Distillery.

“This milestone reflects the dedication, skill, and passion of generations of distillers who have worked tirelessly to craft exceptional brandy right here in the Riverland.”


 

Chief winemaker Tony Ingle with Victoria and Richard Angove

Founded in 1925 by Carl Angove, the distillery has grown from humble beginnings to become a cornerstone of Australian spirits manufacture.

The business is now led by the fifth generation of the Angove family, which is also known for its wine production.

“This 100th season is more than a celebration of our history - it’s a moment to look to the future,” Richard Angove said.

“We’re proud to honour our legacy while embracing what’s next for Australian spirits. Our commitment to hard work, tenacity and craftsmanship remains as strong today as it was a century ago.”

While best known for its exceptional brandy, St Agnes Distillery’s range also includes Blind Tiger Organic Gin and single malt Camborne Whisky.

Barossa to get a luxury international hotel

The Barossa - Australia's most famous wine region - is get a new luxury international hotel.

IHG Hotels & Resorts and Adelaide-based Strategic Alliance have announced a partnership to bring the InterContinental Barossa Resort & Spa to the region.

Scheduled to open in 2028 (subject to planning approval), it will be the first luxury branded hotel in a South Australian wine region. 

The 150-room property on a 21-hectare site on a hillside outside Lyndoch "will be an oasis of elegance and sophistication" set amidst the rolling hills and lush vineyards of the famed Barossa. 

Each room will have local views and some with balconies overlooking vineyards. 

“We are exceptionally excited to bring our iconic InterContinental brand to the Barossa, and would like to thank the Strategic Alliance team for partnering with us to invest in the future of South Australian tourism," said Matt Tripolone, IHG Hotels & Resorts Managing Director, Australasia & Pacific. 

"For the first time, the Barossa will boast a globally branded luxury hotel that will serve as an indelible beacon for guests seeking an unparalleled level of luxury and sophistication. 

"Underpinned by stunning architecture and complemented by one of the world's most recognised brands, InterContinental Barossa Resort & Spa will be the perfect destination for wine lovers, gastronomes, and luxury escapists.”

OK Matt. You are clearly excited.

 

David Cook, director of Strategic Alliance, said: “We are very pleased to be partnering with the iconic InterContinental brand and thank them for their shared vision in our Barossa project.

"We look forward to our continued positive engagement with IHG and the Barossa, as our team works closely with them in unlocking this opportunity and bringing this project to fruition.”

When complete, the InterContinental Barossa Resort & Spa (render, above) will feature a selection of dining options, including a 130-seat signature restaurant. 

Other resort amenities will include a pool, a day spa and a fitness centre. 

Their way: Off-grid tiny home empire grows

 

Fancy a night or two in an off-grid getaway on the Eyre Peninsula? 

Family-run accommodation business Eyre Way has just announced the launch of Bandari, its third luxe off-grid tiny abode, which its says offers an eco-conscious retreat in South Australia. 

set on top of coastal cliffs in a private pocket of Sleaford Bay, Bandari is Eeyre Way's closest tiny home to the water and is surrounded by native vegetation. 

The blurb says it blends "minimalist luxury with sustainability". 

It follows previous tiny abodes Maldhi and Yambara. 

“Our goal has always been to create unique, secluded stays that allow guests to truly immerse themselves in the beauty of the Eyre Peninsula,” said Eyre Way co-founder Amanda Hogg. 

“With Bandari, we’re offering an unparalleled off-grid experience that combines eco-conscious design with breathtaking natural surroundings.”

Bandari is powered entirely by a solar-battery system, providing reverse-cycle air conditioning, instant gas hot water, and high-speed wifi. 

The accommodation is suitable for couples and features a well-appointed kitchen, a lounge that converts into a double bed, and premium bedding. 

Eyre Way collaborated with local architect Duncan Moore to design Bandari, with co-founder Tim Hogg managing much of the build himself alongside local tradespeople. 

“We’re incredibly proud to work with local talent and contribute to the region’s tourism economy,” said Tim Hogg. 

Bookings for Eyre Way's tiny homes start at $550 per night. Hmm. That's not cheap.  

For more info see www.eyreway.com.

Teakle family wine dream lives on

Regional wine pioneer Peter Teakle was a man with a vision.

And even though Teakle died last year his dream lives on. 

Founded by Peter Teakle in 2016, the business now known as Teakle Wines is based out of the wine mainstream at Port Lincoln on South Australia's Eyre Peninsula.

Teakle made his fortune printing wine labels, transforming his family's Adelaide business, Collotype Labels, into a global multi-million-dollar company.

He was so impressed with Port Lincoln after visiting that he decided it would be the perfect place for his impending semi-retirement. And a place that could become a tourism hotspot. 

The venue is now a regional landmark, offering much more than just wines.

"Peter’s commitment to transforming Port Lincoln and the Eyre Peninsula into a premier food and wine destination was evident in everything he did," his family said.

Peter’s philanthropy and unwavering support for the wider Port Lincoln community will be remembered and cherished. He leaves an indelible mark on our community, our region and our industry.

"Without doubt, Peter’s greatest strength was his ability to bring people together and he genuinely loved the personal and professional relationships he developed across his many endeavours.

Peter was the patriarch of our family and our business. We look forward to continuing his legacy for generations to come."

The business is being expanded by Teakle's family with expansive vineyards overlooking the fishing town, a tasting facility, winery tours, the Line & Label restaurant and some beautiful gardens that host picnics and gatherings.

“We are proud to carry forward my father’s vision”, says son Ben Teakle, now managing director, said at a recent re-launch of the brand. 

“While our wines will continue to evolve with the climate, our commitment to quality will never waver.”

The new Teakle Wines logo (above) draws inspiration from the barrel-shaped architecture of the cellar door. 

The wines are made by talented Liz Heidenreich, formerly of Wirra Wirra, Wolf Blass and Sevenhill, as well having her own Barossa -based wine brand.

 

I'm working my way through the current Teakle releases and have enjoyed the texturally interesting 2024 Riesling. 

See www.teaklewines.com