Morris set to release limited-edition flagship whisky

Sometimes you just have to be quiet. 

Like when you taste an outstanding drink that has not been released yet. 

And the distillery had imposed an embargo and you are sworn to silence, much as you'd like to spread the word. 

Morris Australian Single Malt Whisky is releasing its new flagship expression: the Single Barrel Sherry Cask, a whisky drawn from a single ex-sherry cask from Morris of Rutherglen and hand-selected by head distiller Darren Peck and chief winemaker Madden Morris.

The limited-release aims to embody more than 165 years of winemaking heritage, transformed into a single barrel whisky of complexity and character. There will be only 270 bottles available (RRP $298).

The sneak peek I enjoyed recently was full of flavour and super smooth. 

Peck (below) said the release represents a unique whisky experience.



"We selected this specific ex-sherry cask for our Single Barrel release because I wanted to share a whisky unlike anything we've released before," he said. 

"At Morris, we're renowned for our fortified wines, and exploring the potential of this sherry cask has been a project I've loved to nurture and develop over six years of maturation here in Rutherglen. 

"The climate has delivered the perfect maturation conditions, allowing the whisky to develop a level of maturity far beyond its age. The result is an exceptional single barrel whisky with incredible complexity from oak extraction as a result of the unique climate."

Describe by Peck as "bold yet beautifully balanced" the whisky was bottled at a cask strength of 51.8% ABV.

Each bottle is individually numbered and allocated at random.

You can register for exclusive early access from today at morriswhisky.com.

General sales commence on September 15 online and at the Morris cellar door.

Hollywood star Hemsworth makes a spirited move

Actor and film producer Chris Hemsworth is now a co-owner of leading Australian spirits producer Archie Rose.

The former Home and Away and Thor actor has joined Archie Rose founder Will Edwards and his family with a shared ambition to take Australian whisky to the world.

Later this year, Archie Rose will launch three bespoke whiskies co-created with Hemsworth and made using 100% Australian-grown malts.

The range will launch nationally and, for the first time, in the United States, followed by Asia and New Zealand, before expanding into the UK and Europe in 2027.

As the largest independent distillery in the southern hemisphere, multiple award winner Archie Rose is aiming to put Australian whisky firmly on the global stage.

Founded in Sydney in 2014, Archie Rose has built an international reputation and Hemsworth has been a long-time admirer of the brand.

"I’ve been a fan of Archie Rose for a long time,” the Melbourne-born actor says.

“Wherever I am in the world, tasting an Archie Rose whisky immediately transports me right back home, to that feeling of sitting around a campfire in the Australian bush with my mates.

"Their ethos of only using Australian grown malts to produce flavour packed whiskies at their Sydney distillery is truly awesome. They’re a brilliant example of what Australia does best and I can’t wait to share that with the world.”

Edwards is delighted by the new investor.

"Our approach has always been about championing local ingredients to create spirits that taste truly Australian," he says.

"Having Chris join the business as a co-owner allows us to bring that ambition to the world. We aren't just making spirits; we are using Australia’s raw materials and ingenuity as the base for producing the world’s best whisky, gin and other spirits, telling the stories of the growers and the land beneath them."

For more info see archierose.com.au

Ciao! to a new Italian-style soft drink range

Tired of ultra-sweet, unhealthy soft drinks? 

Sanpellegrino, the Italian sparkling beverage brand, might have something of interest. 

It is launching Sanpellegrino CIAO! in Australia, in three flavours, lime, blood orange and peach, combining fruit juice and no added sugar in a low-calorie, Italian-inspired format.

 
Promoted as being ideal for lunches, picnics, and casual entertaining, the new range is aimed at health conscious consumers looking to shift away from sugary beverages.

Here's the blurb: CIAO! is inspired by Sicilian summer traditions which began with combining sparkling water, fruit juice, and a pinch of salt. 

The range is designed to be enjoyed chilled, or poured over ice, and is available in a 330ml four-pack from $9.50. It might also work added to gin, or vodka. 

It will be available through select retailers now, and at national stores from August 31. 

Damian Giorgini, the Sanpellegrino marketing manager, talks the talk. 

“CIAO! is more than a greeting; it’s an invitation to connect and celebrate. We wanted to bring Australians that feeling with bright fruit flavours, bubbles, and Sicilian flair. It's a drink made for sharing, embracing the lighter side of life, and adding a little Italian sunshine to your day.”

I'm trying the range now and will report back on my favourite. 

See www.sanpellegrino.com/au.

Marlborough cans long-running gourmet festival

One of New Zealand's longest-running gourmet festivals has been shelved, with organisers this week confirming the Marlborough Wine & Food Festival has been placed on hiatus after over four decades.

The 2027 festival had been scheduled for February 13, 2027, but tickets were never released for sale.

Wine Marlborough general manager Marcus Pickens said the call followed "a number of difficult but necessary discussions".

"It was a hard decision, particularly given the festival's long history and the special place it holds for our industry and the many people who look forward to it each year," he said.

Pickens underlined mounting pressure on events around New Zealand.

"Events are facing an incredibly challenging time across New Zealand and we have seen those challenges reflected in the festival in recent years," he said.

"After careful consideration, it became clear that the substantial investment required to deliver the event in its current format is no longer the best fit with the organisation's wider responsibilities."

Launched by pioneering winegrowers in 1985, when the region had just four wine companies, the festival grew alongside Marlborough's rise to global recognition for sauvignon blanc.

Wine Marlborough board chairperson Tracy Johnston said the legacy of the festival mattered but members' interests came first.

"The board has carefully considered the benefits of the festival alongside the significant investment and resources required to deliver it, and our wider responsibilities to the Marlborough wine industry," she said.

"This gives us an opportunity to focus our activity on delivering value to members, while exploring alternative ways for the festival's legacy to continue."

Discover a Japanese cocktail experience overlooking Darling Harbour

How about a slick venue where you can sip on exotic cocktails and enjoy Japanese-inspired snacks while watching boats traverse Darling Harbour and a parade of planes coming in to land at Sydney Airport?

Zephyr Sky Bar, on the 12th floor of Sydney's busy Hyatt Regency Hotel, could be your "go to".

In addition to its usual offerings, this winter Zephyr is partnering with Japanese distilling legends House of Suntory for a limited-time takeover celebrating Japanese craftsmanship, flavour and hospitality.

Available until September, Suntory Time at Zephyr Sky Bar is transforming the award-winning rooftop venue with an exclusive menu of Japanese-inspired cocktails and paired bites overlooking the waterfront.



The seasonal collaboration showcases House of Suntory's iconic Japanese spirits across a bespoke cocktail list featuring bright, seasonal flavours including yuzu, kaffir lime, lemongrass, mango, and passionfruit.

To complement the drinks there is a limited-edition menu of Wagyu tataki, octopus takoyaki and rather delicious pan-seared gyoza.

I'm more a savoury guy but the sweet and fruity Celestial Sip cocktail rather took my fancy. This is a blend of Suntory Yamazaki distillers reserve, kaffir lime, lemongrass, yuzu, pineapple, passionfruit and foam.

I'd enjoyed two before my wife instructed me to stop.



Before leaving ,however, I did give in to my inner whisky voice, sampling a neat shot of Suntory Hakushiu 120-year-old whisky, which would have set me back $55 was I not being hosted. 

Peaty/minty flavours combined for major palate impact.

There is doof doof and dramatic live electric violin performances every Friday to complete the experience, creating one of Sydney's most elevated winter destinations against a beautiful backdrop.

Zephyr Sky Bar, Hyatt Regency Hotel, 161 Sussex St, Sydney. 

# The writer was hosted by Zephyr Sky Bar 

Tasmanian family businesses combine to craft unique spirit

Two family owned Tasmanian drinks businesses have collaborated to create a limited-release spirit.

Invercarron Wines and Derwent Distillery have partnered to craft a Late Harvest Pinot Noir Gin.

Located just 12km apart as the crow flies, both producers call the foothills of Mount Dromedary home.

Derwent Distillery’s Robbie Gilligan said the mountain's cool climate and distinctive weather patterns play an important role in shaping the quality and character of both the Invercarron vines and the botanicals used in Derwent Distillery's award-winning spirits.

“The collaboration was inspired by a simple idea: create something exceptional while ensuring nothing goes to waste,” Gilligan told a Destination Southern Tasmania launch.

“Our team spent a couple of days hand-picking pinot noir grapes that mechanical harvesters were unable to reach, fruit growing close to vine posts or too low to the ground.

"Rather than being left behind, these grapes were given a second life.”

Invercarron’s Andrew Jones said the collaboration gave a new destination for grapes that would otherwise have remained to wither on the vine.

“It reflects the shared commitment of both Derwent businesses to quality, sustainability and making the most of every harvest,” he said.

“The fruit had remained on the vine until May, allowing an extended ripening period that intensified both flavour and colour. “rom approximately 120 kilograms of hand-picked grapes, each bunch was carefully sorted, with only the darkest, ripest fruit selected for the final spirit.”

Gilligan said the grapes were then married with a specially developed gin recipe.

“The resulting gin offers aromas of raspberry, ripe strawberry and red cherry, balanced with delicate floral notes of violet," he said.

"Traditional juniper, bright citrus and carefully selected botanicals provide structure and complexity, creating a gin that is both elegant and unmistakably Tasmanian.”

The small-batch release cost $75 for 500ml. 

See https://www.derwentdistillery.com.au/ and https://www.invercarronwines.com.au/

Perth Gin Festival returns for spirit lovers

 

Calling all lovers of spirits and cocktails. 

The Perth Gin Festival returns for the sixth time later this month, taking over the Perth Convention and Exhibition Centre from Friday, August 28, to Sunday, August 30.

This year, distillers from around Australia will be bringing not only their gin but also a range of other spirits, including whisky, rum, vodka, tequila and liqueurs.

A ticket gives hundreds of spirit samples to choose from (be an adult please), a tasting cup, Long Rays tonic and soda mixer samples, and a tote bag. 

The event is an opportunity to chat and taste with 40 Aussie craft distillers who will talk about how they make their gin (and other spirits) while you taste. Bottles will also be available for sale to take home.

There will also be a selection of artisanal food samples to enjoy while you sip, plus other food options to purchase. Ticket bundles are available. 

The event features two specialty masterclasses from Adelaide distiller Heaps Good and Victoria’s Heathcote Gin, while the Long Rays mixers stand will give audiences a demonstration of how to best use tonic and soda in their drinks.

You can Book here.

Head back in time with innovative cocktails high above Sydney

 

Take the lift to level 22 and the world looks a whole lot better. 

High above the hustle and bustle and construction noise of the day, Sydney sparkles from up in the sky. 

Mixology is a serious business but the cocktails at stylish sky-high bar Dean & Nancy on 22 are full of fun. 

This is a cocktail bar worth seeking out; a nice vibe; great views. And some nifty snacks, as well. 

I was a bit late checking out the launch of its new signature cocktail menu, Time Machine, which is billed as "a spirited journey through the cultural icons, inventions and milestones that defined the 1950s and 1960s".

Innovative, with the interactive menu that invites guests to unlock each cocktail by rotating a spinning time selector, revealing the stories and flavours of 14 signature creations. And that's in addition to some long-time favourites and some ‘High Roller’ drinks made tableside. 

You can choose to sit at the bar, or at a private booth (ideal for small groups). 

Among the menu of craft cocktails is: Road Runner ‘Beep Beep’: A playful tribute to the beloved Warner Brothers’ cartoon, this tequila-based cocktail arrives in a custom 3D printed dynamite bar vessel. 

There is also  the Instant Camera: blending nostalgia with innovation, this vodka highball channels the childlike curiosity that sparked Edwin Land’s invention of the Polaroid. Guests receive a freshly snapped instant photo as their garnish - and as a keepsake. 

I very much liked the great looking Black Box (above), a citrus‐driven whisky cocktail honouring Australian inventor Dr David Warren and his invention in 1954 of the flight recorder. Think macadamia‐infused The Dalmore 12, mandarin, blackberry, black chinotto and an orange dust garnish to echo the real device’s colour. 

We also tried the fun M&Ms (Michters Rye Whiskey, Oats, Licor 43, vanilla, peanut butter, cacao and cream), which comes with a side serve of M&Ms, and a Kid Ory, a blend of Diplomatico Reserva Exclusiva Rum, salted calamansi and pineapple, Tia Maria, Agricole Rhum and Cacao bitters. 

Great if you don't have to drive. 

There is an enticing selection of snacks: we sampled the impressively French-accented saucisson sec with cornichons (below), caramelised onion dip with pickles and parmesan crackers, and Manchego croquettes with Iberico and verde mayo.

All were tasty and well presented, but you can also choose from some share plates, perhaps some oysters, or buttermilk kingfish, or opt for a pork and beef lasagna, or a Wagyu ribeye with chimichurri sauce.   

“At Dean & Nancy, we’ve always believed cocktails should do more than taste great - they should spark the imagination,” says restaurant and bar manager Krisztian Csigo.

“Our Time Machine menu celebrates the people and moments that shaped a generation, brought to life through playful techniques, vintage references and modern mixology.” 

The Time Machine menu was developed in collaboration with the world-renowned team at drinks innovators Maybe Sammy. 

There is an aperitivo hour between 5-6pm with discounted drinks, including cocktails and wines by the glass. Ideal for watching the sun set. 

Dean & Nancy on 22, Level 22, 2 Hunter St, Sydney. Open 4.30pm until late. 

See www.deanandnancyon22.com.au

* The writer was hosted by Dean and Nancy on 22.

Coopers goes dark for its new Vintage Ale

Australia’s largest independent brewery, Coopers, has gone for innovation and given a nod to its craft beer heritage in the hop selection for its annual Vintage Ale.

Each year, the Coopers brewing team creates a unique, premium-quality craft-style beer with a distinctive blend of hops, a release which is awaited by beer lovers around the country.

The 2026 Vintage Ale features an experimental hop - HBC-1134 - delivering floral, citrus and herbal characters, alongside the US hop Krush, with distinct aromas of navel orange, supported by peach, berries, ripe mango, guava and lychee.

The result is promised to be "a smooth and creamy palate featuring fruit-forward flavours of mango, passionfruit and stone fruit which balances the woody notes and malty flavour for which Vintage Ale is renowned".

Coopers managing director Michael Shearer said 2026 Vintage Ale continues the Adelaide brewery's tradition of releasing a full-bodied, extra-strong seasonal ale that is perfectly suited to cold weather drinking.

“Vintage Ale has developed a legion of fans over the decades and we expect this year’s release to be well received by loyal Coopers drinkers,” he said.

“Full of rich and complex flavours, the 2026 brew is a special strong, dark ale which drinks exceptionally well and will pair excellently with hearty winter meals.

“While it’s ready to enjoy right away, Vintage Ale can also be cellared to allow its malty characters to develop and patience is certainly rewarded for those who are willing to wait.

“As with all vintages, Coopers 2026 Vintage Ale is a limited release and expected to be highly sought after, so we encourage fans to secure their carton early.”

This year’s release marks the 26th in Coopers Brewery’s Vintage Ale series since its inception in 1998.


With an ABV of 7.5%, Coopers 2026 Vintage Ale will be available in 50-litre kegs and 355ml bottles from August.




The launch will also be marked with a series of Vintage Ale events held across the country in August and September.

Like the sound of a weekend of oysters and gin?

 

Like the sound of artisan gins paired with freshly shucked oysters? 

Never Never Distillery's OysterPalooza is coming up. 

From Friday, July 31 to Sunday, August 2, Never Never's McLaren Vale Distillery Door will host OysterPalooza, billed as "a flavour-filled celebration of South Australia's world-class oyster season".

It's the weekend before World Oyster Day on Wednesday, August 5.

Expect freshly shucked local oysters, a special OysterPalooza drinks menu, and the return of cult-favourite Shellies, frozen Oyster Shell Gin served in an actual oyster shell.

Friday night will feature a Boom Shuck-alaka party, while the days will showcase laidback Weekend Deck Sessions. 

Tickets include oysters, drinks, tastings and entertainment. 

The organisers promise live music, exclusive bottle offers and great vibes all weekend. 

Check out https://neverneverdistilling.com.au/ to book.

Cheers as whiskey distilling brothers hit jackpot

When brothers Jack and Stephen Teeling opened the first distillery in Dublin for 125 years they could not have imagined they’d hit a financial jackpot.

Fourteen years on from starting their business the Teeling brothers this week completed a deal to sell their entire operation to global drinks giant Bacardi Limited.

The Teeling brothers will, however, remain a part of the brand, shaping its future and driving growth for the long term as strategic advisors.

Bacardi acquired a minority stake in the Dublin-based whiskey company in 2017 and subsequently increased its stake to become the majority shareholder in 2022. The latest deal was worth an additional US $30 million.

“Teeling is the perfect fit for Bacardi,” says Mahesh Madhavan, Chief Executive Officer for Bacardi Limited.

“The brand stands for quality, craftsmanship and a fearless approach to the category with fresh ideas and innovative new whiskeys. The hundreds of awards it’s received say everything about its success.

“There is so much long-term potential for the Irish whiskey category globally and with Teeling we are perfectly positioned to take advantage of every opportunity.”

Teeling whiskey is now exported to more than 80 markets around the world.

“My brother and I both know that at Bacardi, Teeling is in the best possible hands,” says Jack Teeling.

“Working closely with the Bacardi team over the last nine years has proven to us that as a family-owned company, Bacardi appreciates the value of everything the Teeling brand stands for and its commitment to raising the bar for Irish whiskey.”

Bacardi Limited is the largest privately held international spirits company in the world with over 200 brands including Barcardi rum, Patron Tequila, Grey Goose vodka and Bombay Saffire gin. www.bacardilimited.com

Famous Brisbane watering hole returns with a new/old name

Generations of thirsty Queenslanders knew it as The Fox Hotel but the South Brisbane landmark reopens this weekend as Hotel Terminus. 

The heritage-listed building has been re-born as a four-level dining, entertainment and events destination.

The precinct brings together three distinct venues under one roof: a premium all-day gastropub (Terminus), the vibrant Fox Rooftop, and Vixen Room, an intimate late-night cocktail lounge, alongside function and event spaces

Behind a fully restored façade, the redevelopment includes an 18-metre atrium and a new entrance opening onto Fish Lane, with the developers boasting "a bigger, bolder and distinctly Brisbane hospitality destination".

The transformation has been led by Ghanem Group Hospitality, the team behind a portfolio of some Brisbane’s best-known venues, including Blackbird Brisbane, Byblós, Donna Chang and Iris Rooftop.

A public vote gave the community a say in the venue's new identity and the verdict was clear: restore the original name, Hotel Terminus. The Fox, however, lives on as the rooftop bar’s name.

"Hotel Terminus is a revived venue that’s firmly rooted in where it came from," Ghanem Group Hospitality managing director Nehme Ghanem says. 

"This building has been a favourite gathering spot for Brisbane since it first opened its doors in 1927.

That weight of history is something we have kept front of mind throughout this project.

“The team has done justice to what the venue represents to this city and the entire group is incredibly
proud to be the ones bringing Hotel Terminus back."

The menu is overseen by head chef Lyndon Tyers alongside group executive chef Jake Nicolson. 

So think Moreton Bay bug rolls with coriander labneh and curry sauce, or a classic steak tartare; slow-
cooked stout-braised sticky beef ribs and a tandoori chicken pie with creamed leek and green 
peppercorn jus. 

"The food at Terminus is about doing the classics properly, not reinventing them, just executing them to
a level that surprises people," Tyers said.

"We source the best produce we can and make sure every single plate that leaves the kitchen is held to
the standard Ghanem Group Hospitality is known and loved for."

See https://www.ghanemgroup.com.au/venues/hotel-terminus

Wind down with a cocktail or two at Melbourne's hip new hotel

Collaborations are all the range across the drinks business and the hospitality industry.

Melbourne hotel hotspot Hannah St Hotel has just launched a new collab with Malin+Goetz, a hip skincare brand founded in the very hip Chelsea neighbourhood of New York City.

The duo has unveiled The Wind Down by Malin + Goetz, an accommodation experience designed around "comfort, ritual and relaxation".

Here's what the hotel has to say: "Created in partnership with modern apothecary brand Malin + Goetz, the new package transforms an overnight stay into a sensory escape, where slowing down becomes the main event."

Fair enough.

"The collaboration draws inspiration from the shared character of Melbourne and New York."

Melbourne and New York are about as similar as myself and a LooksMaxxer.

But there is a legit link.

Hannah St Hotel occupies a location within the podium of The Queensbridge Building. Like New York's iconic Flatiron Building, The Queensbridge Building has become a defining architectural landmark of its city, creating a natural connection between two destinations celebrated for their creativity, culture and neighbourhood spirit.

At the heart of the Wind Down experience is Soft Flame, an exclusive cocktail developed by Hannah St. Hotel Bar Manager Ryan Brandon. Inspiration is drawn from the scent profile of Malin+Goetz's Dark Rum fragrance.

Guests can choose between two collab experiences.

The signature Wind Down by Malin + Goetz package includes overnight accommodation in a choice of Local, Traveller or Explorer Room types and Skyline or Lookout Corner Suites, plus daily breakfast for two, two Dark Rum-inspired cocktails served in Bar Hannah, nightly turndown service, extended 2pm checkout and a full-size Malin+Goetz Dark Rum candle to take home.

For those seeking an elevated retreat, The Ultimate Wind Down by Malin + Goetz is available exclusively in the hotel’s Terrace Balcony Rooms, the Melbourne Suite and the Hannah Suite.

Alongside all the inclusions of the signature package, Ultimate Wind Down guests can also enjoy cocktails shaken and served in-room on request, creating a private cocktail experience within the comfort of their suite. The premium package also includes a signature Hannah St Hotel robe to take home, "extending the feeling of indulgence".

Packages are available to book and stay from now until August 31, with prices starting from $705 per room for a minimum two-night stay. For online reservations and more info see www.hannahsthotel.com/packages.

* With 188 "uniquely styled" rooms, Hannah St Hotel is part of the Collection by TFE Hotels.

Italian pan handler to star at Dark Mofo Winter Feast

Star Italian chef Floriano Pellegrino will be the headline act at the Dark Mofo Winter Feast in Hobart.

The guest chef runs Michelin-starred restaurant Bros’ in Puglia with his partner Isabella Potì - a venue known for its avant-garde interpretation of Italian cuisine.

Pellegrino will collaborate with Roberto Mele of MAMA Hobart artisanal bakery to create five dishes, including a ricotta and pickled mulberry tart.

The Winter Feast will once again transform the Hobart waterfront with tens of thousands of people expected across both weekends of this year’s Dark Mofo.

The Winter Feast will feature over 70 stallholders - 40% of them new - from across Tasmania, along with crackling fires, music and community.

‘The Winter Feast is a candlelit haven from the cold weather," says Chris Twite, Dark Mofo’s artistic director.

"It’s where we refuel, nourished by the ritual of coming together around the fires, enjoying the incredible array of food and drink, and sharing stories of exploration and discovery among friends and strangers."

Hobart micro restaurant Scholé will makes its first appearance at the Feast, with Luke Burgess serving up a Japanese-inspired dish of crispy potato mochi.

Star local chefs will include David Moyle and Lilly Trewartha, along with Analiese Gregory, while Mona executive chef Vince Trim will be back, cooking with fire at the Heavy Metal Kitchen.

Beverages will include a refreshing Strawberry Bubble from Cygnet's Tasmaniac Distillers, a hot buttered whisky from Battery Point Distillery and a selection of cocktails from Local Absinthe.

"The generosity, abundance and creativity of Tasmania’s food culture is on full display once again this year, with tasty offerings from all around the island," says Winter Feast food curator Amanda Vallis.

The music program kicks off with The Gathering, a First Nations-led celebration of culture, connection and storytelling for the first night of the Feast. Curated by Dark Mofo’s Tasmanian Aboriginal cultural advisor Caleb Nichols-Mansell, the Gathering centres the ‘Matriarchs of Music’, presenting by artists like Emma Donovan, BADASSMUTHA, DENNI, Bumpy, Stiff Gins and Nidala Barker.

The Feast spreads across Salamanca Lawns and Princes Wharf Shed 1 and runs on both weekends of the festival: Thursday 11–Sunday 15 and Thursday 18–Sunday 21.

Season passes are still available at darkmofo.net.au/winter-feast.

As part of the Winter Feast’s commitment to reaching zero waste, all stallholders will stock reusable cups and compostable crockery and cutlery. The Winter Feast is a cash-free event.

A chance to explore some of NSW's top drops

Calling all Sydney wine lovers. 

The Winter Cellar Door will be returning to Carriageworks in Eveleigh this winter. 

After the success of last year's NSW Wine X Carriageworks festivities, the event will return to the Blacksmiths Workshop at Carriageworks on July 5. 

Organisers promise a relaxed afternoon of wine and food under one roof and the chance "to meet the passionate people behind the labels". 

There will be over 20 wine producers from across New South Wales pouring a range of wines from "familiar favourites to exciting new releases and some undiscovered gems".

The full line-up of wineries will be announced later this month, but tickets are on sale now.

Potential imbibers can also pre-purchase tasting cups to enjoy fast-track entry on the day as well as going into a draw to wine a mixed dozen case of wine. 

The first 300 tickets purchased will also receive a free NSW Wine tote bag. 

The Sunday event will run from 11am-5pm. 

You can book here: https://events.humanitix.com/winter-cellar-door?c=nswwine

Potential pommelier? Here's what you need to know

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

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

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

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

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

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

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

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

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

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

Fancy buying a bar in a former public toilet block?

The famous Sydney Cove Oyster Bar, with views of the Opera House and Circular Quay, is one of the several restaurants and bars in Australia that are re-purposed public toilet facilities.

If you'd like to own a bar that is a former lavatory there is one on offer right now in the slightly less glamorous setting of Rayleigh in Essex.

A small bar converted from a former public toilet is for sale for £45,000 - under $100,000.

The fully fitted venue offers a rare opportunity for a hospitality enthusiast at a relatively small price, news hub drinks business reports.

Situated just off the town’s high street, the venue is presented as a fully operational business requiring no further investment.

The premises, refurbished two years ago, include a bar area with seating for approximately 18 covers, alongside a small storage space and WC. A decked forecourt provides additional outdoor seating.

The business is described as specialising in craft beer, supported by established supplier relationships. It has built a regular customer base and holds a 4.7 rating on both Google and TripAdvisor, as per the listing on Rightmove.

Rayleigh is a market town between Chelmsford and Southend, 51km east of London.

A new take on a classic gin - with an artistic touch

Hendrick's Gin is one of the highest-profile spirits brands globally - and now it has a sibling.

Another Hendrick's' Gin, offering a new take on the ultra premium brand, is the first permanent addition to the range for a decade.

“Another Hendrick’s was created to explore contrasts - bright citrus and floral notes balanced with the depth of cacao," says Hendrick’s head of marketing Jonathan Sully.

Launched in 1999, with its distinctive dark apothecary bottle, Hendrick's Gin was a prime driver of the premium gin renaissance of the early 2000s.

Packaged in a striking white bottle, the new expression "is the complete opposite of what we’ve been doing for the past 25 years,’ said master distiller Lesley Gracie. 

"After experimenting with different elements from the Hendrick’s Gin Palace’s tropical greenhouse, I discovered this brilliant profile featuring a depth of flavour, hint of sweetness and lift of freshness that is completely distinctive.’

In Australia, the launch will be celebrated by a Hendrick's collab with artist Rone: Hendrick’s Gin Presents: Another TIME by Rone, billed as "an immersive exhibition where art and curious flavours collide, creating a layered, sensory experience like no other".

The free, two-day-only exhibition will be held on May 8-9 at Sydney gallery COMA.

“I’ve always been drawn to contrast - the push and pull between opposing elements and the emotion that sits in between - and Another Hendrick’s captures that same duality." says Rone in masterful marketing speak.

Guests who have tickets to the free, limited-run exhibition will also enjoy a complimentary Another Hendrick’s Spritz - a blend of Another Hendrick’s with peach liqueur, prosecco, and soda water, finished with signature cucumber slices and an orange twist.

Sign up to pre-registration for priority access to tickets before tickets go on sale to the public on April 23 here. Or visit www.hendricksgin.com.

Is this Tasmania's ultimate luxury getaway?

Saffire Freycinet, Tasmania's ultra luxe retreat, has a new signature accommodation offer.

The Saffire Jewel Private Villa is being promoted as "a rare sanctuary where the grandeur of nature meets the intimacy of home".

The new villa is close to completion with bookings open.

From its location overlooking Great Oyster Bay, the Jewel Private Villa is said to "enjoy a sense of complete seclusion with 800m² of beautifully unhurried space, three master suites, expansive living spaces and a sunlit outdoor terrace with infinity pool and jacuzzi, all opening up to one of the most breath-taking views in the country".

The villa has its own dedicated concierge and private guide, the option to dine in residence, and experiences included in the tariff.

Think luxe touches like a private wine cellar, in villa breakfasts and your own fire terrace with views of The Hazards.

Stays at the Saffire Jewel will commence from December 2026. You can book at https://reservations.saffire-freycinet.com.au/ - but be warned, prices start from $25,000 a night for up to six people.

That includes all meals and drinks - and some little surprises. I hope to report back once it is open. 

So you are serious about whisky?

Are you serious about whisky? 

Want to know more about distilling in Tasmania and the Lark success story? 

Lunching in time for the Easter long weekend, Lark Distilling has launched a range of ways of exploring the Lark range right on the Hobart waterfront. 

Open across the whole long weekend, LARK’s Cellar Door, located on Davey Street, is offering bookable tastings designed to bring Tasmania’s whisky story to life in an immersive way.

Visitors and local alike can book for Welcome to LARK, a concise, 45-minute guided tasting that traces Lark’s origins and evolution, featuring three museum release malts for $149 per person. Daily from 1pm | $149pp | Booking link here

If you are keen to splash out, Fuse Whisky Blending Experience is a premium, hands-on session where guests create their own bespoke Lark single malt. Guided by a whisky specialist, guests blend from unreleased cask samples to craft a personalised, cask-strength bottle to take home.
Daily from 3pm for $499 per person. Booking link here.

For evening plans, LARK’s dining space, The Still, has just launched a new extended menu. To celebrate, all online dinner bookings will receive a complimentary tasting of Lark's new Fire Trail whisky (it's a ripper), over the next two week. (Closed Good Friday and Easter Monday). Booking link here.

The Fire Trail is part of a new portfolio of four Tasmanian whisky expressions that are presented in re-imagined 700ml bottle with a new design that was this week awarded World’s Best Design at the World Whisky Awards 2026 Global Dinner. 

The Collection comprises Fire Trail (RRP $170), Devil’s Storm (RRP $200), Ruby Abyss (RRP $400), along with Cinder Forest (available in May, RRP $160). 

Check out larkdistillery.com.