Woodstock finds its sweet spot

Family wine businesses need to evolve to thrive. 

For more than 50 years Woodstock Wine Estate has been part of the fabric of McLaren Vale, evolving from a family vineyard into one of the region’s best-known wine and hospitality destinations.

The Blewitt Springs winery is entering a new chapter, with third-generation winemaker Peter Collett helping lead an evolution of the family business.

Woodstock’s story began in 1973, when Douglas Collett AM purchased the property following a career in the wine industry and earlier service as a World War II fighter pilot. His vision for premium South Australian table wine laid the foundations for the modern Woodstock business.

That vision was expanded by Doug’s son Scott Collett, who took over management in 1982 and helped establish Woodstock as a respected McLaren Vale wine brand and tourism destination.

Now Scott’s son Peter is carrying the family legacy forward after stepping into the winemaking role in 2022. 

“Dad is still here all the time tending to the gardens, lawns and orchard,” Peter told the South Australian Wine Industry Association newsletter. “It’s still very much a family business, but we’re also evolving and looking at where we want to take Woodstock into the future.”

  
The transition to the next generation has coincided with a period of significant change for the business. 

In 2024, Woodstock closed its long-running Coterie restaurant and undertook major renovations to transform the space into a larger cellar door focused more directly on wine experiences. 

The new cellar door officially opened in November 2024 and now welcomes visitors seven days a week.

The estate has also introduced a more relaxed visitor offering through a partnership with Gin Long Canteen that features casual lawn dining, weekend live music and a strong family-friendly focus.

A wildlife sanctuary featuring rescue kangaroos, emus and native wildlife has become another point of difference for the property, alongside a playground and expansive lawns designed to encourage families to spend time at the venue.

“Not a lot of wineries in the area are so family friendly,” Peter said. “We’ve got the playground, the wildlife sanctuary and lots of open space, so parents can relax with a glass of wine while the kids can safely run around and enjoy themselves.”

The business has also diversified its on-site experiences, with brother Max Collett recently launching Trilby’s Chocolates at the Woodstock property.

In the winery, Peter is steering Woodstock toward a fresher, more contemporary wine style aligned with changing consumer preferences.

The 100% estate-grown portfolio has been refined, and Mediterranean varieties such as montepulciano and fiano are playing an increasingly important role.

“There’s definitely been a shift toward younger, fresher and lighter wines that are easier drinking,” Peter Collett said.

"The key is to capture these aspects in certain wines while not compromising the bold, rich style that our customers have grown to love. It is a subtle evolution."

The estate now comprises 100 acres of vineyards planted with seven grape varieties, with an ongoing focus on estate-grown wines and regional character.

Meet the Melbourne visionary challenging chocolate's big guns

You need to have a lot of bravery - and an equal amount of talent - to take on the big boys of the chocolate business like Cadbury and Nestlé.

Melbourne-based Pana Barbounis is both brave and talented.

He is the man behind Pana Organic, a team passionate creating Vegan and organic treats that ahave made a big impact in a short time.

Pana's diverse range includes chocolate, frozen desserts, baking products, spreads, snack bars, and beverages that are all plant-based, gluten-free and dairy-free.

That's a whole lot of hip appeal in for one brand.

"Organic has always been a huge focus on foods we ingest," says Pana. "Something to not be contaminated. As consumers discover some of the hidden industry practices, we will see a continuous shift towards organic products.

"Plant-based options are something many are moving towards and many are making more of a conscious decision and will equally want to see this grow."

Asked how hard is it for a small business to compete with global giants like Cadbury and Nestlé, he says: "They are the leaders and have been around for 100+ years, and naturally, they would like to protect their space.

"At Pana Organic, we think we can co-exist with everyone and spread the love."



Do Vegan chocolates taste different to milk brands?

"There was a bigger gap in the beginning of the plant-based chocolate journey. Over time we have gained more knowledge, experience and understanding on how ingredients perform and are able to reduce the gap and offer consumers a delicious plant-based alternative.

"Raw was a trend that has come and gone. Organic and plant-based are here to stay, in my opinion. Gluten-free is an interesting trend as more people are diagnosed with this allergy, so I see this trend growing over the next few years for sure!"

So what makes the Pana brand succeed?

"Simply, my great relationship with food and the understanding of growing your own organic food."

Recent profits have been reinvested into the business and the brand has ventured into the freezer aisle with Pana Organic Frozen Desserts tubs and stick varieties including flavours like Burnt Fig & Caramel and Maple Peanut.

Pana Organic is available in Woolworths and Coles nationwide along with independent grocers. For a full list of stockists see pana-organic.com

Chocolates all round for Qantas passengers over Easter

It is one of those times of the year when experienced flyers opt to stay at home.

Flights are chock-a-block and airports are at capacity.

Qantas and Jetstar are gearing up for almost four million customers to travel across domestic and international networks on almost 36,000 flights throughout Easter and the four-week school holiday period.

More than 670,000 customers are expected to be travelling over the Easter long weekend alone on the two Qantas Group carriers, an increase of almost 10% on the 2023 Easter holidays.

Easter Thursday (that's tomorrow folks) is the single busiest day, with more than 150,000 customers travelling across the group.

Popular destinations for holidaymakers include Auckland, Singapore, Bali and Tokyo as well as Gold Coast, Hobart and Cairns.

A number of additional measures across the Qantas Group will be in place over the holidays including up to 15 Qantas and Jetstar aircraft on standby as "operational spares" providing an extra buffer in the event of disruptions.

The Group is also working with industry partners to have extra staff available including additional ground handlers on standby and airport security screeners, while Qantas Engineering has set up a dedicated maintenance teams to increase maintenance activity on its aircraft.

From Easter Friday until Easter Monday, customers travelling across the Qantas network can expect a number of Easter surprises including chocolates for customers at Sydney, Melbourne and Brisbane domestic airports.

On Jetstar, customers will be treated to bunny ear headbands and Easter colouring packs and pencils for travelling kids

Fingers crossed for all concerned.

Sweet as: calling all sweet-toothed folk

Australia's first two Mövenpick brand hotels - the recently-opened Mövenpick Hotel Melbourne on Spencer and Tasmania’s Mövenpick Hotel Hobart - are embracing their decadent Swiss heritage to bring guests an array of sweet ways to indulge over Easter. 

The culinary team at Mövenpick Hotel Melbourne on Spencer are partnering with the ice cream chefs at Melbourne’s Kenny Lover (bizarre name that) to give their Mövenpick Ice Cream Parfait an Easter twist. 

The creation features Kenny Lover’s custom blend hot cross bun ice cream topped with an array of Easter eggs, chocolate rabbits and more. 

The dessert will be available throughout the month of April during the hotel’s Chocolate Hour from 3.30-4.30pm daily for $20 (it serves two people). No pre-bookings are required and both hotel guests and walk-ins can indulge. 

At Mövenpick Hotel Hobart, 'Chocology' packages (above) will be served in Tesoro Restaurant' from 2.30-4.30pm daily.

The sweet twist here is that guests and visitors can indulge in choc chip hot cross buns and Easter-themed cakes and tarlets made in-house daily by the hotel’s pastry chef. 

Those looking for something extra can add bottomless sparkling wine pours for an extra charge. Children are also welcome to join in the fun with a 'Little Sweet Treats' package for children 12 years and under. 

Mövenpick Hotel Hobart’s packages are available from April 1-30 with bookings required at least 24 hours in advance. 'Chocology' is $39 per person including the chef's daily selection of six house-made treats, one ice cream affogato and a glass of sparkling wine. 'Chocology+Fizz' is $64 per person. 

‘Savour the Moment’ Easter packages are available at both hotels including parking, breakfast, free daily Chocolate Hour plus the Easter Chocology tasting experience in Hobart and Easter Ice Cream Parfait in Melbourne. 

Rates at Mövenpick Hotel Melbourne on Spencer start from $329 per night and rates at Mövenpick Hotel Hobart start from $289 per night. To book, visit all.com 

Bite-sized chocolate pleasure

 

Every day I receive countless emails telling me how "wonderful", "brilliant" or "delicious" a new product is. And they expect me to take their word as gospel

Products can range from biodynamic honey from happy bees to round-the-world cruises. 

Occasionally I take the bait and say: "OK, if they are so wonderful, show me."

I did once get invited on a Mediterranean cruise and I occasionally get to discover something delightful. 

As a chocolate lover - albeit one who is sometimes tempted to over-indulge - I asked the PR folk behind the new Cadbury Picnic Layers and Cadbury Cherry Ripe Layers to send me a taste test. 

And they did. 

Both products are just a couple of bites (34/35 grams) so are ideal when you need a chocolate hit without opening, and invariably eating, a whole bar, or finding a melted half bar later in the day. 

The flavours are familiar, but in a slightly different format - three layers encased in a domed chocolate shell. 

The Picnic Layers contain caramel, soft peanut flavoured cream and crunchy peanut pieces with milk chocolate, while Cherry Ripe Layers have flavoured jelly, coconut flavoured creme and coconut pieces in dark chocolate. Both are delightfully runny.

Paul Chatfield, vice president for marketing ANZ has corporate speak down pat, saying these are "a new range of decadent chocolate bars inspired by the classic flavours we all love, taken to another level of indulgence.” 

The Layers are now available at Australian supermarkets and independent retailers for $2. Not cheap then, but a delightful little treat if your day is not treating you well. I heartily approve.

# The writer received sample chocolates but if he hadn't liked them he would not have written about them