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Food

The Top 5 BYO Restaurants in Melbourne

Get set to bring that favourite bottle out of the cellar as we present the best BYO restaurants in Melbourne.

SCOPRI

Ask any Melburnian with an Italian leaning where they would take an aged Barolo, and it’s always Scopri. $15 per bottle corkage will get you glassware and a smooth Italian waiter.

Recommended Wine: What grows together, goes together. Think Italians reds like Barolo or Montepulciano and VermentinoFiano and Pinot Grigio for whites.

Corkage: $15 per bottle

191 Nicholson St, Carlton

Visit the Scopri website

Mamak

Inexpensive and delicious with corkage at just $2 per head so you can focus on the delicious Malaysian fare – don’t forget the Roti bread.

Recommended Wine: Reds with medium tannins like GSM or Merlot are a good choice for spicy cuisine. So too are light and aromatic whites such as Riesling or Sauvignon Blanc.

Corkage: $2 per person

366 Lonsdale St, Melbourne

Visit the Mamak website

LADRO

You want pizza in Prahran or fettucine in Fitzroy? You got it. On Mondays, you can bring your own and enjoy a slice of the action with the $5 corkage going to two amazing local charities.

Recommended Wine: Bring along a good Italian red variety like a Montepulciano or Nebbiolo. For whites, think VermentinoPinot Grigio or Fiano.

Corkage: $5 every Monday with all proceeds going to Vinnies Vannies and the Prahran Mission. BYO also available at $15 per bottle Tuesday to Sunday at the Fitzroy Ladro.

Ladro @ 224 Gertrude St, Fitzroy and Ladro TAP @ 162 Greville St, Prahran

Find out more about the Ladro charity BYO

VICASIA

Some call this the best Asian BYO in the city and it already has a three glass rated wine list, but for $15, you can pair dumplings with your own Riesling.

Recommended Wine: Gewürztraminer is a great choice as it is similar to Riesling, but has more rose petal and lychee flavours that match well with Ken Yuen’s modern Chinese cuisine. For red wine, we recommend a medium-bodied Pinot Noir from the Yarra or Mornington or a subtle Hunter Valley Shiraz.

Corkage: $15 per bottle

95 Victoria Ave, Albert Park

Visit the VicAsia website

FRANCE-SOIR

The original and best, for over 30 years, Jean-Paul Prunetti’s bistro has been a leading light in Melbourne’s restaurant scene. Marry your best French bottles to some of the classiest French food in the city.

Recommended Wine: Bring along your favourite french import, or your best ChardonnayCab Sav or Pinot Noir.

Corkage: $15 every day except Saturdays

11-13 Toorak Rd, South Yarra

Visit the France-Soir website:

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Wine
The Best Wines for Valentine's Day 2019
Make this Valentine’s Day one that’s sure to be remembered with great wine and food combinations guaranteed to impress. Tasting Panellist and master of romance, Adam Walls, suggests five delicious wine choices and Valentine’s treats that you’re both going to love. Whether you’re floating across the sky in a hot air balloon, eating dinner on the beach or dining out at your favourite restaurant, a glass of bubbles always takes the Valentine’s Day cake.  Tasting Panellist, Adam Walls: ‘No other style of wine sums up the mood associated with Valentine’s Day like Sparkling can.’ Adam’s recommendation: Josef Chromy Cuvée NV A summer celebration calls for a summer drop. For those looking to picnic or enjoy a romantic alfresco dinner, Vermentino will be your new third wheel! Fresh and bursting with flavour, it’s the perfect wine for a balmy Valentine’s night! Tasting Panellist, Adam Walls: ‘Valentine’s Day falls in our warmer months and we tend to go for fresh and lively wines to help us celebrate. Look no further than Vermentino for a lip- smacking, citrus packed glass of wine.’ Adam’s recommendation: Mitolo Vermentino 2018 Sharing a romantic, candlelit dinner at one of the best restaurants in town with the one you love is a wonderful way to spend Valentine’s Day. If you order the oysters, make your wine of choice a Semillon (it will be the new love of your life). Tasting Panellist, Adam Walls: ‘With their supposed aphrodisiac qualities, Oysters are a classic to serve on the day of love, and there is no better wine to serve with oysters than fresh, zesty Semillon.’ Adam’s recommendation: Glenguin Vineyard Semillon 2017 Those surprising their Valentine with a poolside grazing table or beach picnic can’t go wrong with Rosé. The love-coloured drop is aromatic, refreshing and all things lovely, especially during summer! Tasting Panellist, Adam Walls: ‘For picnics, drinks by the pool or dinners out on the deck, chilled Rosé is not only a joy to drink, but also refreshing in the warm February weather. And, as an added bonus, its pink blush hue is the colour of romance.’ Adam’s recommendation: Howard Vineyard Cabernet Franc Rosé 2018 For love birds choosing to stay in and snuggle up on the couch, Pinot Noir is the perfect accompaniment. This is a romantic wine perfect for Valentine’s Day and its fantastic aromas and delicious flavours will have you smiling all night. Tasting Panellist, Adam Walls: ‘Some say Pinot Noir is the most romantic of all red wines. It’s lighter and more elegant than most, it’s alluring to smell, and it’s silky and seductive to sip. Simply irresistible.’ Adam’s recommendation: Cooks Lot Hand Picked Allotment 9 Pinot Noir 2016 Buy 12 or more individual bottles (excludes pre-defined packs and Cellar Door Releases) and receive 15% off! Check out our wine shop here.
Life
What's on in February 2019
Plan ahead so you don’t miss out on these great dinners and experiences happening across February and early March. McWilliam’s Dinner Stories Sydney Feb 20 It’s not often you get invited to dine with one of Australia’s most iconic winemaking families, so don’t miss this exclusive opportunity! McWilliam’s, synonymous with innovative Australian winemaking, have a superb collection of benchmark drops they’d love to share with you. To showcase their prowess, in partnership with Selector magazine, they’ve curated a unique wine dinner featuring a glittering line-up of winning wines with a grand total of 6 Trophies and 28 Gold medals in just three years!  Not only will you be treated to a tasting of pinnacle wines, but you’ll also meet McWilliam’s Chairman and ex-Chief Winemaker Jim Brayne, who’ll regale you with stories of the family’s history and share their vision for shaping the future. Joining him will be Selector’s Paul Diamond, presenting a delectable four-course menu from The Cut Bar Grill, perfectly matched to the McWilliam’s collection. Book now! Cuisine Discovery Dinner With Peter Kuruvita Noosa March 1 Experience a unique Cuisine Discovery Dinner hosted by celebrity chef Peter Kuruvita and Selector Magazine publisher, Paul Diamond at Noosa Beach House restaurant. Peter will serve up five delicious dishes and a swag of stories from his latest book Lands of the Curry Leaf – a beautiful publication detailing the flavours of the sub-continent from Nepal to Sri Lanka. In the book, Peter tells of an amazing overland trek from London to Colombo his family undertook when he was just four years old. The amazing journey shaped Peter and whetted his appetite for travel and culinary discovery. Lands of the Curry Leaf is the result of Peter’s subsequent travels throughout the sub-continent and delves into the ingredients and dishes that make the cuisine of this part of the world so flavoursome and moreish. Each of the four courses of this Cuisine Discovery Dinner will be matched with premium Australian wines. Book now! Dinner with Darren Robertson, Sydney March 14 Join chef Darren Robertson at Three Blue Ducks Rosebery for an extra special dining experience where he’ll serve up four delicious courses featured in the Jan/Feb 2019 issue of Selector. With a colourful culinary career working with some of the greats including the UK’s Michelin-starred chef Mark Raffan, and Sydney’s legendary Tetsuya, Darren is now co-owner of the Three Blue Ducks Rosebery, Bronte, Byron Bay and Brisbane, and embraces a wholesome gate-to-plate ideology that Aussie food-lovers can’t get enough of. Bring along some friends and share in the delights of Three Blue Ducks with each dish expertly matched to premium Australian wines.  This event will sell out quickly! Book now! Flavours of Burgundy & Beyond, Sydney March 28 Uniworld Boutique River Cruise Collection and Selector Magazine invite you to an evening of exquisite French-inspired wine and food. Join host Paul Diamond, Wine Educator and Publisher of Selector, for dinner as we celebrate the iconic tastes and flavours of two of France’s great gastronomic and vinous regions – Burgundy and the Rhône. Bistro Gavroche’s chef, Frederic Colin, has created a menu that pays homage to their gastronomic delights with each delicious course paired with French and Australian expressions of the varietals for which these beautiful regions are renowned. Come on a multi-course culinary journey with us. Book now! Catch up with our teams Our Wine Selectors teams love to catch-up with our Members, so if you’re at any of the following events during February and early March, drop by our stands for a tasting. We’re also hosting a pop-up Cellar Door at Newcastle Airport up to February 24, so if you happen to be passing through pop by and say hi. Victorian Caravan and Camping Super Show – Wednesday Feb 20 to Monday Feb 25. Royal Canberra Show – Friday Feb 22 to Sunday Feb 24. Newcastle Regional Show – Friday March 1 to Sunday March 3.

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Food
The Top 5 BYO Restaurants in Perth
Words by Ben Hallinan on 9 Oct 2017
Here are the best BYO restaurants in Perth and the wines you should take along with you. Looking for the perfect restaurant to take your favourite wine to in Perth? To find out where you should enjoy your favourite drops, we asked a local Perth foodie and wine blogger, two of our favourite West Australian winemakers and Dave Mavor from the Wine Selectors Tasting Panel . Viet Hoa Could this be the best Vietnamese in Perth? Recommended by Ryan Gibbs, owner and viticulturist at Aylesbury Estate “Viet Hoa is one of those Perth icons that never disappoints. Pairing tasty, traditional Vietnamese with fast and friendly service is perfect for a casual dinner with a nice glass of Geographe wine . The Pho is great, as is the shaking beef salad, which is loaded with fresh herbs and lemongrass making it great with a crisp and citrussy Aylesbury Sauvignon Blanc .” Corkage: free Unit 1, 349 William St, Northbridge Visit the Viet Hoa website Dough Pizza
Inspired by the pizzerias in Naples, this Italian pizza shop in Northbridge serves up traditional wood fired pizza. Recommended by Casey, wine blogger at The Traveling Corkscrew “It's no surprise pizza is the specialty at Dough. I always like to take a nice bottle of Prosecco with me, as the refreshing crispness of the bubbles complement the thin, crispy wood-fired bases and the stringy mozzarella on the pizzas perfectly. If you are more of a fan of red, then a wine made from Sangiovese or Nero d’Avola would be a great choice. My philosophy when it comes to international cuisine and wine matching is to stick with their local wines (if possible), or wines made from grape varieties that originate from their shores to ensure a tasty match.” Corkage: $6.50 per bottle  434A William St, Perth 6000 Visit the Dough Pizza website Uncle Billy’s This Perth institution has served tasty Chinese until the early hours for many years and is the perfect place to bring along a crisp Western Australian Riesling . Recommended by Dave Mavor, Wine Selectors Tasting Panelist and Wine Show Judge “Whenever the Wine Selectors team is in town to run masterclasses at the Good Food & Wine Show , or to explore the many world class wine regions of WA, we always end up at Uncle Billy’s for late (sometimes very late) night Chinese. Often we have a few winemakers with us, who have brought their favourite Margaret River Chardonnay or Great Southern Riesling to pair with the great live seafood, congee or claypot dishes on the menu. While a crisp white wine is generally a good idea for Chinese food, lower tannin, fruit-focused reds like Pinot Noir , Merlot and Grenache can pair perfectly with richer, less spicy dishes like sweet & sour, chao zhou style duck and sizzling satay.” Corkage: $6.00 per bottle 9/66 Roe St, Northbridge Visit the Uncle Billy’s website Bistro Felix Wine
Charming French bistro and wine bar that hosts weekly BYO Cellar Nights. Recommended by Michael Ng, senior winemaker at Ironcloud Wines “Bistro Felix is a superb restaurant with quality food and impeccable service. They have an impressively large wine list sourced from around the world, but if you’d like to bring along a special bottle you’ve been saving for a special occasion, then their BYO Cellar Nights , held every Tuesday, are the perfect chance. I might be biased, but I think the Ironcloud Cabernet Malbec 201 4 is the perfect choice to go toe-to-toe with their rich, French inspired menu.” Corkage: $12 per bottle (Tuesday only) 118-120 Rokeby Rd, Subiaco Visit the Bistro Felix website Royal India 
A first class Indian restaurant with top notch service and food. Recommended by Casey, wine blogger at The Traveling Corkscrew “This West Perth curry house love their tandoori! I like to take a nice bottle of Pinot Noir with me when dining at Royal India, as the fruity and savoury elegance in the wine works well with the plentiful spices in the dishes. However, it you're more of a fan of white wine, then an off-dry Gewürztraminer , Riesling or Müller-Thurgau would be ideal choices. Corkage is more like a first-class wine service at Royal India – the staff will take care of pouring your vino (they'll make sure your glass is never empty!) and they use lovely Plumm glassware to ensure your wine is showing at its upmost best.” Corkage: $10 per bottle (Sunday to Thursday only) 1134 Hay St, West Perth 6005 Visit the Royal India website   For more Perth restaurant ideas make sure you visit Casey's very comprehensive Perth BYO restaurant list . Or, if you're heading to Melbourne or Sydney then check-out our Melbourne and Sydney BYO restaurant articles.
Food
Massimo Bottura - Nourishing the soul
Words by Interview Lyndey Milan Words Mark Hughes on 12 Dec 2017
In the process of trying to recreate a food memory, chef Massimo Bottura started a movement that was designed to fight food waste, but has grown into a social triumph. In the opening to his latest book, Bread is Gold , Italian chef Massimo Bottura tells the story of how every morning he would fight with his brothers for the leftover bread from the previous night’s dinner to dip in warm milk with a splash of coffee and a liberal pouring of sugar. It is one of his fondest memories, reminding him of delicious food, but also time with his family and his dearly departed mother. A few years ago, he thought about recreating the recipe, and trying to recapture that glorious memory. It was the catalyst that evolved into a concept that evolved into social change. But more on that later. In essence, taking old food memories and recreating them is what has made Massimo famous and seen him reach the very top of the chef world. For the last few years his restaurant, Osteria Francescana in Modena on the northern outskirts of Milan, has been ranked in the top three in the world, last year, No.1, this year just behind New York’s Eleven Madison. A culinary renaissance
At Francescana, Massimo has taken Italian classics, memories and culinary ideas and transported them into the modern world. Combing his love of art and music with his culinary talent to create dishes titled Memories of a Mortadella Sandwich, The Crunchy Part of Lasagne, and his signature Five Ages of Parmigiano Reggiano. It’s been a culinary renaissance. Of course, messing with traditional Italian cooking created quite a stir in Italy and for that measure, it is understandable that he gained recognition internationally before he was eventually praised at home. And while Massimo has explored plenty of Italian history for his dishes, he insists he still has a wealth of heritage for future culinary inspirations, for the rest of his life, at the very least. “Maybe for 10 lives,” he says when chatting with Lyndey Milan at a special event organised by Italian coffee company Lavazza in Sydney earlier this year. “We have centuries of tradition that we can reinterpret and rediscover. “For instance, last autumn we created this dish detailed by a philosopher from Rome, Petronius, in a book of his. Over three pages he described an amazing dish with a beautiful big bird filled with another bird, filled with another bird, and then many small birds and then dates and figs – for me, that’s Italy. “So this is what I say to Italian chefs when they look for the next trend. Let’s be honest. Let’s go deep into our history and try to bring the best from the past into the future, not in a nostalgic way, but in a critical way.” A chance to make a change These days, Massimo is lauded for his ideas and for returning Italian cuisine to the top of the culinary world. He has used his time in the spotlight to full advantage. During Expo 2015 in Milan, Massimo was invited to cook for dignitaries. Instead, he used the opportunity to make a statement about food waste. His initial idea was to do a short-term pop-up at the city’s central train station and invite the world’s best chefs to cook leftover food for the homeless. But then, apparently, the Pope got involved. His holiness heard the chef’s idea, but thought it could be something done long term. Through the Catholic charity Caritas, an abandoned theatre in the poorest suburb of Milan was made available for Massimo’s ‘community kitchen’. He took the opportunity. Not wanting it to be a regular soup kitchen, he recruited well-known artists and designers to help transform the venue into a warm, inviting space, a restaurant for those who most likely have never even seen inside a Michelin-starred venue. It was named, Refettorio Ambrosiano, a Refettorio being a place where monks and nuns would eat their daily meals. “In a world where one third of the food we produce is thrown away, we need to ask ourselves: Could food wastage and hunger be an expression of the same problem? We believe so,” Massimo asks in Bread is Gold, a diary and collection of recipes from the Refettorio Ambrosiano project. Over the following months, more than 65 chefs turned surplus ingredients collected from the exhibition’s pavilions into nutritious meals served to the homeless and people in need in the area. Names like Ferran Adria, Rene Redzepi, Ana Ros and Alain Ducasse used their creative powers to turn discarded food into delicious dishes. “It was challenging and rewarding to be a chef in that kitchen. It brought out the best in everyone,” says Massimo. “And it’s important to show that chefs in 2017 are not just the sum of their recipes, we are much more than that. People need to know we are social agents and we can give to the people, to the world an example.” Nourishing the soul
Following this initial success, Massimo and his wife, Lara established Food for Soul, a non-profit organisation dedicated to nourishing the underprivileged. The Social Tables project in Bologna followed, then Refettorio Gastromotiva in Rio, converting surplus food from the Olympic Games into healthy meals. Refettorio Felix opened in London in June and there’s plans for projects in Berlin and the United States. “Food for Soul is not a charity project but a cultural one. Sharing a meal is not just a source of nourishment, but a gesture of inclusion,” says Massimo. “In looking for solutions to fight food waste, we found a wider impact. We became aware that a good meal in a beautiful and welcoming environment can change a community. “Will the role of chefs define the future of food? I am an optimist and I believe that we are already making positive change. A recipe, after all, is a solution to a problem. Choose to be part of the solution by cooking and sharing a meal around a table. It might be the most revolutionary thing you do all day.”
Food
Pacific Reef Fisheries Best of the Best RAS President's Medal
Words by Words Ed Halmagyi on 12 Jan 2017
Winner of the prestigious NSW Royal agricultural society president's medal, pacific reef fisheries are revolutionising aquaculture one luscious Cobia at a time. The rich alluvial plains that straddle Queensland's Burdekin River on the Whitsunday Coast are some of Australia's best agricultural land. Tomatoes, melons, capsicums and more find their way to markets all over the nation from here. But as the river nears the coast, salt-tinged air from the Coral Sea takes hold, making vegetable production less viable. Yet at Alva Beach an extraordinary story in Australian farming is unfolding. Nestled on the edge of the ocean, a vast series of deep 100m2 pools are laid out, each one teeming with life; swirling masses move below the surface, seen only by the way the water wrinkles in the sunlight. This unique farm is home to some of Australia's best seafood, for in these ponds, Pacific Reef Fisheries breed delicious tiger prawns, and one of the world's most impressive fish - the cobia. TROPICAL ORIGINS Australians usually refer to cobia as 'black kingfish', but this is misleading for the fish is actually a relative of remora, those sucker-fish seen attached to sharks in documentaries. Native to the world's tropical waters, it has an oil-rich pearl-white flesh, prized by chefs because that lush oil does not leach out when cooked - distinguishing cobia from other species. Cobia is also well-adapted to aquaculture, and the Alva Beach joint venture between  Pacific Reef Fisheries  and the Queensland Department of Primary Industries produces fish of unrivalled quality, plus the commercial, social and environmental standards under which it operates are world leading. For these reasons, Pacific Reef Fisheries was the recipient of the 2015 President's Medal from the NSW Royal Agricultural Society , Australia's top award for excellence in food. CONQUERING AQUACULTURE Two big challenges for aquaculture are inputs and outputs - feed and wastewater. Traditionally fishmeal has been made from vast quantities of trawled target species like pilchards and anchovies. While these fish are not currently under threat, that system is unsustainable as a growing aquaculture market will eventually pressure stock numbers. To this end, Pacific Reef are working with the CSIRO and other Australian businesses to replace wild fish with farmed sources. The effect is to create a positive net fish benefit - more fish come out than go in. As the fish are farmed in on-land ponds, as opposed to traditional sea cages, the quantity of feed input is more easily controlled, resulting in less waste and the elimination of localised pollution. Output water from the ponds can also be a problem, as it becomes nutrient-rich in a way that should not be simply returned to the ocean. To ensure it is as near to pure seawater as possible when it reaches the Coral Sea, the waste is filtered, then discharged through a purpose-planted mangrove system, enabling a second stage of filtration. It's an investment not only in the environment, but also in the business's commercial longevity. THE PRESIDENT'S MEDAL The RAS of NSW President's Medal recognises excellence in Australian produce. The 'best of the best' food and beverages from the Sydney Royal shows are nominated for the President's Medal. Finalists undergo a triple bottom line audit to assess social, economic and environmental impacts - making the President's Medal the most prestigious in the country. Find out more about the  President's medal in this recent article   ED HALMAGYI'S PAN-ROASTED COBIA WITH GARDEN PEAS AND OLIVES RECIPE
Two Blues Sauvignon Blanc 2014
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