Com­prised of whole pressed ap­ples from Tas­ma­nian orchards, and free of added sugar, Bon­amy’s

Sunday Herald Sun - Stellar - - Delicious On Sunday - Ad­ver­tis­ing fea­ture

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.


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.


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!

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.