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Halliday magazine offers a uniquely approachable take on wine, food and travel. Inside, readers will find stories from some of Australia’s best wine writers on a range of topics, including industry trends, profile pieces, and regional and varietal deep dives, as well as travel features through Australia and New Zealand's great wine regions, recipes with wine matches, insights from the Halliday Tasting Team, the most sought-after wine reviews (100 brand new tasting notes are included in each issue), and more. It’s published four times a year and available in print and digitally for Halliday Wine Companion members.
Given time – time not in years but in millennia – life adjusts, and a balance has been reached. For time is the essential ingredient; but in the modern world there is no time. Rachel Carson, Silent Spring SUSTAINABILITY. It’s a word of...
Anna Webster on the complexities of the Adelaide Hills wine region. Everyone knows the Yarra Valley makes pinot noir and chardonnay, that the Barossa does shiraz and that Margaret River cabernet is among our country’s finest. But what...
Jane Faulkner shares her favourite places to eat, stay and play in South Gippsland. Let’s get one thing straight, writes Jane Faulkner. Gippsland is big, very big, and two days to traverse it is nigh on impossible – even with a helicopter. While...
Cyndal Petty looks at how sommeliers roles have changed, and what the future holds. I RECENTLY CONSIDERED attending a supper-club style BYO event built around a single question: 'What is the future of the sommelier?' Good question, I thought.
