Head to the Tweed for a pre-Christmas gourmet experience

The Tweed Artisan Food Weekend, on from 27 to 30 November 2020, is a long weekend of food and drink experiences celebrating the people, place and produce of the region. 

With venues ranging from the coast to hinterland, the four-day showcase of artisan events will highlight the talents of the local chefs and producers. 

Celebrated local chefs, including Pipit's Ben Devlin and Steven Snow of Fins Restaurant, together with well-known chef Christine Manfield, who also now calls the Tweed home, will work hand-in-hand with farmers, distillers, fishers and growers to create pop-up events. 

Events will be held across the region in restaurants like Mavis' Kitchen (above), at a coffee plantation, craft brewery and gin distillery, as well as on-site at working farms and kitchen gardens.

Cooking classes, long table events and on-farm experiences have been curated to celebrate the regional food bowl while hands-on happenings include making farm-fresh egg pasta, learning about indigenous foods and gaining insights into local agritourism and regenerative farming.

Organiser Amy Colli of Destination Tweed said the event is a key project on behalf of members and the community that aims to elevate connections and business prospects for local food tourism operators. 

"The Tweed Artisan Food Weekend, hosted twice yearly, showcases unique experiences that provide an insider's view of the people, place and produce of the Tweed, helping visitors and locals have an increased awareness of how the Tweed's food and beverages are produced, and why our chefs value local products and farm fresh produce," she said. 

"Through food tourism opportunities such as the Tweed Artisan Food Weekend, venues have the chance to diversify their business, making them more resilient to external forces. 

"By getting to know know our farmers, chefs and producers, and preferencing local first whenever possible, our community and visitors are also more likely to be loyal supporters of these businesses through tough times." 

Bradley Nardi, general manager of the Tweed Tourism Company, said the event is a wonderful invitation to visit the Tweed and experience the best of the region's food and drink experiences. 

"The 2020 Tweed Artisan Food Weekend is a great showcase of what visitors and locals alike love about the Tweed - locally grown and made flavours set to stunning backdrops from beachside to hinterland." 

Tickets for the Tweed Artisan Food Weekend are available to book now at destinationtweed.com.au/tweed-artisan-food-weekend-2020

The newest spot in Tasmania to enjoy wine with a view

I jumped the gun on this a couple of months ago but .... I can now review the swish new cellar door at Joe Holyman Wines/Stoney Rise at Gravelly Beach in Tasmania's Tamar Valley.

This new tasting room, which also serves gourmet plates, replaces the old tasting room, which under Covid-19 regulations could probably hold one person and a small cat. 

The new facility - designed by local studio Cumulus - has compelling views of the Tamar - and is currently open Fridays-Mondays from 10am-5pm. Holyman's wife, Lou, will often be pouring the wines under the Stoney Rise, Holyman and No Clothes labels. 

The Holymans set up business on the former Rotherhythe vineyard in 2004 focusing on pinot noir and chardonnay - which flourish along with gruner veltliner and trousseau.

'We wanted to give people a better experience," says Lou Holyman. "We've lived here for 16 years with this view. Why not share it?" 

Some of the original vines date back to 1986 - positively ancient in Tasmanian terms.

Former first-class cricketer Holyman is one of Tasmania's stand-out producers, and has worked vintages around the world. 

He says Covid-19 has been tough for the industry.

"But we are resilient farmers I guess; we just have to roll with the punches."

See www.stoneyrise.com. Bookings recommended on 0418 853 924.   

St Hallett to focus on shiraz

Experienced winemaker Helen McCarthy has been given the task of changing the focus of Barossa stalwart St Hallett.

McCarthy has worked at Taylor's, Thorn Clarke and Mountadam and is now senior winemaker and general manager at St Hallett as it aims to lift its profile as one of Australia's standout shiraz producers.

It is goodbye to the distraction of minor varieties and hello to concentrating the bulk of energy to Australia's favourite red grape.

McCarthy and St Hallett will unveil three new premium wines as part of the brand’s inaugural annual vintage release on November 12.

Alongside St Hallett’s two new vintage wines – the grunty, cellar-worthy 2016 Old Block Shiraz ($150) and 2018 Blackwell Shiraz ($55) – the winery will debut three new releases: the 2018 Higher Earth Syrah, 2018 Mighty Ox Shiraz (in 1.5L magnums for duty free sales, $210) and St Hallett’s most expensive shiraz to date: the 2015 Planted 1919.

McCarthy says the 2020 releases stay true to St Hallett's ethos with fruit sourced from the Barossa and Eden valleys.

“The St Hallett winemaking philosophy is relatively simple; minimal intervention and maximum attention,” McCarthy says. “We tailor fermentation and maturation to each parcel of the highest quality fruit to reveal the rich textures, depth and diversity of Barossa fruit.

“With every vintage our winemaking team learn more about the influence of the site on the flavour and quality of the wines. We are thrilled to be sharing some of our best wines yet in the 2020 annual vintage release.”

Blackwell Shiraz is the most obviously Barrossan wine in the St Hallett portfolio and demonstrates depth and weight. 

My verdict: If you are looking for a classic big, rich Barossa shiraz that is full-blooded without any excesses of alcohol or oak, then this long-time favourite is well worth a look. Featuring depth, dark blackberry and cherry fruit flavours and lashings of dark chocolate/mocha and vanilla characters it comes with both power and opulence – a wine of structure and texture that is also a proven bet for the cellar. $55.

McCarthy says the 2018 Higher Earth ($60) was named syrah on the label because of the wine’s style – a light-to-medium body – compared to a traditional heavy body of a South Australian shiraz. 

The Planted 1919 ($450) will be limited to just 360 bottles Australia wide and 1,200 globally. 

The St Hallett annual vintage release wines will be available for hotels and resorts from November 12 from Accolade Wines.

Australians warned: Do not go to dangerous US

The Australian Government has warned its citizens against visiting the United States as it has become too dangerous under the leadership of President Donald Trump ahead f the presidential election.

The Australian Government's Department of Trade and Foreign Affairs website says: "Protests and demonstrations continue in several US cities. Avoid areas where protests are occurring due to the ongoing potential for violence."

Australians are also advised to: "Monitor the media for information and updates. Follow the instructions of local authorities.

"Covid-19 remains a serious health risk. Various restrictions and public health measures are in place and vary by location.

"We advise: Do not travel to the United States of America, including Alaska, Puerto Rico and the Hawaiian Islands."

Now Jacob's Creek jumps on the organic bandwagon

Building on the hard work of brands like Angove, Tamburlaine, Yalumba, Grosset and Carlei, Jacob's Creek has leapt into the organic wine space in Australia. 

 Jacob's Creek, Australia’s No.1 selling bottled wine brand, has unveiled Nature’s Craft Organic, a new range of premium wines, certified 100% organic. 

Made with Australian organically grownj grapes and in conditions free of synthetic herbicides and pesticides, Jacob’s Creek Nature’s Craft Organic is pitched as a premium range with chardonnay, rosé and shiraz cabernet the initial releases. 

“Nature’s Craft Organic perfectly captures the beauty between nature and craft, where our winemakers' passion has resulted in a 100% certified organic wine that we are exceptionally proud of," said chief winemaker Dan Swincer. 

"The new Organic range highlights how our team is always looking for ways to innovate and create products that deliver what consumers are seeking. 

"You can expect to see more exciting offerings from us in the near future.” 

Jacob’s Creek Nature’s Craft Organic range has an RRP of $19.99. I rather enjoyed the juicy 2019 Shiraz, which is branded merely “Wine of Australia”  

See www.jacobscreek.com.

Major airline under fire for Covid-19 breaches

Air India is once again under fire for lax pre-travel testing protocols for Covid-19.

Hong Kong authorities have banned Air India flights for a fourth time after further glitches.

A recent flight from Mumbai carried passengers who subsequently tested positive for Covid-19 on arrival, Travel Mole reported.

The latest ban will last until November 10 - and it is clear Hong Kong is losing patience with the Indian flag carrier. It is the fourth time the Hong Kong government has imposed a ban. 

On three previous occasions, it imposed bans in August, September and late October on the Delhi-Hong Kong route.

A Covid-19 negative test certificate is mandatory for all passengers, and Hong Kong has issued bans to several other airlines in the past few months, including fellow Indian carrier Vistara.

All airlines must submit an undertaking stating that all passengers onboard have Covid-19 negative certificates.

Hong Kong officials have previously called out the lax standards at some Indian testing labs.

Air India, a Government-owned enterprise, and operates a fleet of Airbus and Boeing aircraft serving 102 domestic and international destinations. Prior to the pandemic, it flew from several Indian destinations to both Sydney and Melbourne.