Australia Magazine

WINE AND DINE

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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

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