How to avoid doing your dough at Boxing Day sales

Boxing Day sales are just around the corner and shoppers have been warned to be smart, or pay the price, by non-for-profit consumer organisation CHOICE.

A CHOICE survey has found shoppers are likely to be most interested in buying clothes, small kitchen appliances, price-reduced Christmas groceries or decorations, phones and white goods.

“The Boxing Day sales can be a good time to grab a product that you’ve had your eye on for a while at a cheaper price, if you do your research,” says CHOICE editorial director Marg Rafferty (above).

“We found nearly half of shoppers intending to buy at the end of year sales had been delaying the purchase in the hopes of getting a better price. Preparation, however, is still key when it comes to getting a good deal - and to avoid walking away with products you don’t need.” .

Here are CHOICE’s top tips to get the most out of the end of year sales:

1. Do your research

“Before you buy in the sales, make sure you’ve done some research on the product you’re planning to buy - particularly if it’s an expensive one.

“Every year our testing team uncover a range of cheaper products that can outperform more expensive alternatives, so it’s worth taking the time to assess your options.”

2. Compare prices across different stores

“Don’t just buy a particular item at the first store you walk into or visit online. With so many retailers offering discounts, there’s a good chance that you’ll be able to buy it cheaper elsewhere.

“Many retailers also offer price matching, so keep that in mind when you’re shopping the sales.”

3. Be wary of extended warranties

“You might be offered an extended warranty with new purchases this Boxing Day, but often these are pretty poor value. Under existing consumer protections, you have rights if something major breaks or goes wrong within a reasonable period.

“Retailers may sometimes try to sell you an extended warranty, claiming it’s necessary for extra protection. Our tip is: 'don’t pay for rights you already have'.”

4. Plan ahead for what you need

“With many of us feeling cost-of-living pressures, it can be tempting to feel the need to grab a good deal while you feel you can. Planning ahead for what you need can help avoid unnecessary purchases. Keep an eye out for high-pressure sales tactics in-store or online.”

5. Be wary of Buy Now, Pay Later deals

“Buy Now, Pay Later might seem a tempting way to fund Boxing Day spending, but we’ve seen first hand how these schemes can be potential debt traps for people who are already struggling financially.

"If you’re struggling with debt or your finances this Christmas, CHOICE recommend calling the National Debt Helpline, which offers free, confidential financial counselling. You can contact them by calling 1800 007 007."

Is this the ultimate Tasmanian gourmet weekend?

Heading for Tasmania over summer?

Stillwater restaurant and Stillwater Seven accommodation has released a new range of packages aimed at discerning gourmets with plenty of disposable income.

One of them sounds perfect for couples wanting to get to know some of the best producers in northern Tasmania   

The Finer Things package is available Wednesday through Sunday and costs $2500 for two guests for two nights.

The deal includes two nights in a deluxe king suite with a guaranteed midday check out and Bloody Marys or Tassie sparkling wine each morning with your a la carte breakfasts.

There is also a private guided tour from Experiential Tasmania with a distillery tour at Turner Stillhouse followed by a tasting and tour at Utzinger Wines.

You are not finished yet. Next up is lunch at highly-rated Timbre Kitchen, followed by a private tasting at Havilah Wines with winemaker Ricky Evans, looking at his Two Tonne Tasmania and Havilah ranges. 

Or, alternatively, you can be dropped at Du Cane Dining and Beer Hall for a tasting of locally brewed beers.

The package also includes dinner at Stillwater Restaurant - consistently among Tasmania's finest - on the first or second evening, including three courses and snacks for two.

But wait. There’s more. There are also gifts to take home, including bottles of Stillwater Memo water; a bottle of Two Tonne Tasmania wine and a gift package from Turners Stillhouse.

For more info see https://www.stillwater.com.au/

Major development brewing for Coopers

Construction of Coopers Brewery’s $50 million development is now underway with ground broken on the site earlier this week.

The official sod-turning event marked the start of a construction phase that will see a new world-class visitor centre, microbrewery and whisky distillery unveiled at the home of Australia’s largest independent family-owned brewery in Regency Park, Adelaide.

Coopers has appointed Australian construction company Built to deliver the new development.

Coopers Brewery Managing Director Dr Tim Cooper said there has been an overwhelmingly positive public response to the development since plans were announced in April this year.

“This is an exciting expansion for Coopers, and represents a significant investment for the company, with an emphasis on maximising Australian input throughout the process,” Cooper said.

“As a proud Australian company, we hope to create a welcoming experience for local, national and international visitors, while positioning our brewery for the future.

“The feedback we’ve received from Coopers fans near and far is gratifying and their vote of confidence in this major investment is much appreciated.

“This marks a major milestone and our team is excited to see our vision start to become a reality.

“We look forward to working with Built and all our project partners to deliver a highly unique and immersive facility.”

“This project will help bolster job creation providing in excess of 500 onsite local South Australian jobs during the construction phase and many more in the manufacturing of material prior to site delivery,” Built state general manager Chris Bate said.

“Our highly experienced local team are looking forward to delivering a high-quality result that both the Coopers team and the people of South Australia can be proud of for many years to come.”

The Coopers development will include a restaurant and bar, outdoor plaza dining, a dedicated tasting room, interactive history display, microbrewery, whisky distillery and underground stillage for whisky maturation.

Construction is expected to be completed by May, 2024.

Founded in 1862, Coopers Brewery is a sixth-generation family company.

English sparkling wine takes on the traditional stars

English folk drinking Australian wine? Sure.

Australian consumers choosing English wine? Unthinkable until recent times.

While the UK is a major consumer of wine, it has always been considered a minor producer.

Too cold, too wet, too windy.

But the times they are a changing and leading UK sparkling wine producer Nyetimber is having a serious crack at selling its wines Down Under, having recently linked up with leading distributor Deja Vu.

Wine production in the UK is surging due to warmer summers and new technology, with sparkling wines from southern counties including Sussex, Essex, Kent and Hampshire getting some rave reviews.

Nyetimber is regarded as the leading producer of English sparkling wine - with a growing international presence.

The first Nyetimber sparkling wine, the 1992 Nyetimber Blanc de Blancs, was launched in the mid-1990s.

"Our vineyards share similar characteristics with the best sparkling wine vineyards in the world," says Nyetimber chief executive Eric Heerema, who purchased the business in 2006.

"Greensand and chalk soils allow our vines, in each of our separate sites, to flourish across the south of England. The climate here allows for the slow ripening of our grapes, allowing us to achieve the optimum levels of ripeness and acidity, as well as the complexity and finesse for which our exquisite wines are renowned."

Nyetimber uses only estate-grown fruit and the wines are made by head winemaker Cherie Spriggs, and her winemaker husband Brad Greatrix.

All the wines at Nyetimber are made using the traditional method (as in Champagne and Tasmania), ageing them for extended periods of time to build complexity and flavour.

The first vines were planted in 1988; chardonnay, pinot noir and pinot meunier.

The estate vines spread across several separate sites in Sussex, Hampshire and Kent and Nyetimber has its own pressing centre and winery.

The non-vintage Nyetimber Classic Cuvee is now on sale across many Australian retail outlets for around $85 per bottle. 

My verdict:. Very pale, very fresh, very clean with a nice mousse and plenty of length. 

Freeze your leftover cheese and wine at Christmas

Are you planning to freeze your leftover wine and cheese at Christmas?

That's just one of the ideas being floated by an English council aiming to avoid unnecessary food waste over the holiday period, the Eastern Daily Press reports.

Officials at Norfolk County Council are recommending that leftovers from bottles of wines are frozen into cubes, which can then be used in sauces and stews.

They also say that cheeses should be frozen and re-used when possible.

It is claimed that by following the advice people can also save money at a time when the cost-of-living crisis is hitting families.

Hard cheeses like parmesan, cheddar and mozzarella are great frozen, says the website dairy.com.au. 

"We recommend you grate them first, pop them in a ziplock or freezer bag and then use them straight from frozen in your cooking," the website says.

"We do not recommend freezing fresh cheeses like ricotta or soft cheeses like brie or blue cheese. Freezing will affect their structure and overall quality. However, if these cheeses are being used in dishes like lasagne or quiches and then the dish is frozen, this will be perfectly fine."

Martina Glason, waste reduction officer at Norfolk County Council, said: "The key to saving at Christmas is to have a plan."

Key tips include:

# Checking the allergies and dietary requirements of any visitors, to avoid wasting food and money by buying the wrong items.

# Plan carefully to avoid overbuying.

# Provide one major dessert, rather than a selection.

# Free up freezer space in the run-up to Christmas, by eating frozen meals in the days before, so there is plenty of room to freeze leftovers.

More tips on cutting food waste, recipes for leftovers and other ways to have a thrifty Christmas are available at https://www.foodsavvy.org.uk/christmas.

Image: Carlos Predo de Carvalho Pinto, Scopio.

Wine industry pioneer dies at age of 95

UPDATE:  The memorial service for winemaking icon d'Arry Osborn will be held at d'Arry's Verandah on at 3.30pm on January 17, 2023, the family has announced.

Due to the high numbers anticipated, the ceremony will also be livestreamed.

Here is the link to RSVP for the memorial: https://www.darenberg.com.au/darryosborn

One of the pioneers of the modern Australian wine industry, d'Arry Osborn of d'Arenberg Wines, has died at the age of 95. 

Francis d'Arenberg Osborn, known throughout the wine industry as d'Arry, completed over 75 vintages at the family winery in McLaren Vale. 

His son, Chester, a fourth-generation family member, now runs the business.

The family said in a statement: "It is with sadness that we announce the passing of Francis d’Arenberg Osborn - better known and loved as d’Arry - at the age of 95.

"d’Arry was much loved by family, friends and wine lovers the world over as a great raconteur, regaling all with humorous stories gathered over a lifetime.

"A true statesman of the wine industry, d’Arry will be greatly missed by all at d’Arenberg.

"Wherever you are in the world, find a bottle with d’Arry’s famous red stripe and join us in raising a glass to a great man and a life well lived."

Born on the family property on December 27, 1926, to Francis Ernest and Helena d’Arenberg Osborn, he was given his mother’s name upon her death.

He started in the family winery at the tender age of 16, at a time when Clydesdale horses did the work of a tractor and kerosene-powered the motors and pumps.

Over his lifetime d’Arry oversaw more than 70 consecutive vintages at d’Arenberg. With the introduction of the famous ‘red stripe’ in 1959, d’Arry took d’Arenberg from bulk flagon production to an internationally recognised wine brand.

The 1968 d'Arenberg Cabernet Sauvignon won the Jimmy Watson Trophy in 1969.

d'Arry received multiple honours including the Queen’s Jubilee Medal in 1978.

In 1995 he was invested as a Patron of the Australian Wine Industry in “Honour of an outstanding contribution to the affairs of the Australian Wine Industry”.

A Medal of the Order of Australia in the 2004 Queen’s Birthday Honours list followed.

In 2016 he was awarded South Australian Legend of the Vine by Wine Communicators of Australia joining a prestigious group and becoming a life member of WCA.

d’Arry is survived by his two children, Chester and Jacki Osborn, and his three grandchildren Alicia, Ruby and Mia Osborn.