Comprised of whole pressed apples from Tasmanian orchards, and free of added sugar, Bonamy’s
Apple Isle proud.
Not all ciders are created equal. In France, for instance, it’s strictly not a cidre unless it’s made almost entirely from apples. Many producers don’t follow suit – often very far from it. Bonamy’s Apple Cider is the real deal. Proudly Tasmanian and made from 100 per cent whole, pressed apples, its pure taste is, in fact, partly French-influenced.
A SEED PLANTED
It was more than a century ago in 1910 that the Tasmanian Cider Co. made the astute call to utilise French winemaker Auguste Bonamy’s expertise. He brought European filtration and carbonation techniques and an innovator’s vision to develop his own Champagne-yeast cider. An industry was revolutionised. Using similar principles and methods, Bonamy’s continues this legacy.
Europe played its part in pioneering fine ciders, but Bonamy’s represents the very best of Tasmania, making full use of the state’s cool climate, fertile soil and pristine water. Auguste Bonamy himself was an advocate for using fine local produce and the makers of this exceptional drop are no different.
CLEAN AND CRISP
The result is a bright, pure, crisp, beautifully balanced Tasmanian apple cider with a mild, dry bite. And, with no added sugar or concentrates, the taste is deliciously authentic. You can now order Bonamy’s on tap at quality bars and restaurants across Australia, or find it at Vintage Cellars, First Choice Liquor and Liquorland.
pizza ain’t bad. (Okay, I might have made it up.) The flip side of that is that great pizza is a thing of impeccable, almost divine, beauty. So instead of ordering delivery tonight, make an effort and try Melbourne’s DOC, +39, or 400 Gradi. Or in Sydney, fight for a table at Via Napoli, Pizzaperta or Da Orazio in Bondi. While Beccafino has long been my pick in Brisbane, I may be swayed by a Neapolitan pizza and negroni at Tartufo, or seeing what the buzz is over newcomer Pizzeria Violetta. Just top mine with pork and fennel sausage and friarielli (bitter broccoli leaves) please, and I’ll be happy!