WINE AND DINE
FRANKLIN, HOBART If you’re trundling through the vines near Hobart, point yourself toward a bar stool at Franklin in the heart of the city. Chef Analiese Gregory sources only the best hyper-local produce, seafood and whole beasts for her open kitchen – at the center of which is a hefty wood-fired Scotch oven. She pickles, ferments and makes her own cheese, too. franklinhobart.com.au
D’ARENBERG, MCLAREN VALE You’ll spot winemaker Chester Osborn’s avant-garde glass cube a mile away, looming over the MOURVEDRE vines at d’Arenberg. Inside, a vinous adventure awaits the senses. Explore the wine sensory room, virtual fermenter, contemporary art, and tasting bar, all complemented by views that stretch for miles over the McLaren Vale landscape. darenberg.com.au
FOUR PILLARS DISTILLERY, YARRA VALLEY How about a palate cleanser in the form of handcrafted gin? Four Pillars Distillery is the place. Take a tour between the traditional copper stills or take a flight through their collection, including gins steeped with ruby red Yarra Valley SHIRAZ grapes, Christmas pudding or Scandinavian-inspired botanicals. fourpillarsgin.com.au
LAURA AT PT. LEO ESTATE, MORNINGTON PENINSULA Pt. Leo truly encapsulates the word ‘estate’. This $50-million winery, tasting room, restaurant and sculpture park is jaw- dropping in its scope and execution, with the glittering sea sitting visible just beyond the 50-acre property’s edge. Laura is the estate’s intimate fine dining option, with set menus of four, five or six courses made up of chef Phil Wood’s exceptional, intricate food. ptleoestate.com.au