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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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Food
Classic Wine-Based Sauces and Dishes
Wine and food, when they’re enjoyed together life doesn’t get much better. And of course, the wine doesn’t have to be in the glass either! We’ve collected some of our favourite dishes that feature wine in their decadent sauces, jus, braises and syrups, plus have provided some varietal wine matches to really 'sauce' things up in the kitchen. Snapper fillet with white wine and butter sauce (beurre blanc) Beautifully rich and decadent, white wine and butter emulsion sauces, commonly known as beurre blanc, are fantastic with a beautiful piece of white fish. When paired with a richer white, the combination is decadent, velvety and luxurious. Wine match: Chardonnay Or: Roussanne , Verdelho or Fiano Beef bourguignon Considered by some to be the ultimate in slow-cooked heaven, beef (French: boeuf) bourguignon is classically paired with mid-weight and earthy reds like Pinot Noir, providing a gentle yet intense combination that’s way greater than the sum of its parts. Wine match: Pinot Noir Or: Nero d’Avola , Merlot or Grenache Mussels in white wine, butter, garlic and saffron Fresh and flavoursome, yet surprisingly rich due to the butter component, fresh seafood cooked this way is best enjoyed with an aromatic white variety or a dry Rosé with zippy acidity to create balance. Wine match: Riesling Or: Pinot G , Vermentino or Rosé Chicken in mushroom and white wine sauce Creamy and comforting with a velvety mouthfeel, wine and cream-based sauces are generally best with fuller or more textural white varieties or lighter reds with fresh acidity to create harmony. Wine match: Roussanne Or: Viognier , Chardonnay or Pinot Noir Wine-braised lamb shanks Slow cooked, Mediterranean-style one pot wonders like braised shanks are delicious enjoyed with savoury, Euro-style reds as they tend to be more medium bodied and won’t overpower the mellow yet complex flavours in the dish. Wine match: Tempranillo Or: GSM , Barbera or Sangiovese Sirloin with red wine and shallot jus One of the French classics, this intensely rich glaze-like sauce when paired with a quality cut of beef creates a powerful flavour combination best enjoyed with the richer red varieties. Wine match: Shiraz Or: Malbec , Durif or Cabernet More saucy recipes featuring wine… Mark Olive’s kangaroo burgundy pie Scallop ravioli Pan roasted duck with celeriac puree and cherry and Pinot Noir sauce Linguine of prawns, mussels and clams Lyndey Milan’s mussels in saffron pastis broth Basque chicken Chocolate soufflé with Shiraz syrup   Buy 12 or more individual bottles (excludes pre-defined packs and Cellar Door Releases) and receive 15% off! Check out our wine shop here.
Wine
Q & A with Sommelier Shanteh Wong
Shanteh Wong is the Head Sommelier at Sydney’s Quay Restaurant, and from eating fish and chips on Tamarama Beach, shaking Sir Paul McCartney’s hand, and ocean diving off Margaret River coastline, we get to know Shanteh – a somm with passion, drive and dedication to service. How did your career in the wine industry begin?  I grew up in a family that enjoyed wine and whilst studying at university I found myself reading wine books in my spare time, so that’s probably where it started. But then, whilst living in Hawaii, my partner at the time was a Jazz musician and there was a Burgundy wine club that came along to his gigs. They invited me to join and through them I experienced some incredible wines, despite not having a clue what I was drinking! I was totally awed by their fervour and from there I decided to work in fine dining, eventually getting a job in a 5-diamond restaurant that specialised in wine and food pairing – although they did not even have a wine cellar! I moved to Canada, where I was most impressed with the service they provided. All the waiters had extensive wine and food knowledge and it just fuelled my passion to keep learning. And whilst still living abroad, and having worked with multiple chefs, that I read Peter Gilmore’s cook book. I was so impressed I decided to head home to Australia with the aim of working at Quay – and the ultimate goal was to become their sommelier. What are your most memorable career highlights? I feel very fortunate to have had so many wonderful highlights, but I think some of the moments that stick with me are the one-off special events.  An early moment was the World’s Biggest BYO to Cure Cancer, a sommelier volunteer event where as a young sommelier I felt like a was standing next to giants, and indeed I was. They were the original Sydney sommeliers, the people who paved the way for a sommelier industry in Australia to even exist. They had so much to give and I’m forever grateful. Lunch in the Fields with Rene Redzepi and Peter Gilmore is another highlight. Picking pea shoots with Rene and drinking ice-cold beers with Peter on the grass after the event was surreal. Shaking hands with Sir Paul McCartney, cliff diving in Santorini, drinking Chablis in Chablis with my mentor and Group Wine Director Amanda Yallop are just some of the other standout moments in my career so far. You spent some time working in fine dining establishments overseas. What was this experience like? Humbling and inspirational to say the least. Hospitality is at its heart about caring and being open to making experiences for people. However, the way in which it can differ from culture to culture is so very interesting. The nuts and bolts are similar, but each place has something unique to offer and they approach the act of going above and beyond for guests in different ways. I tried to be open and learn as much as I could. What’s the best part about being a sommelier and working at Quay? Hands down, the people; the people who I get to work alongside and the people I get to look after are just incredible. I get a lot of gratification from my colleagues on a daily basis and being responsible for the largest single venue wine team in the country is the proudest moment in my career so far. I also get a lot from the people that dine in the restaurant. It’s a moving experience to be a part of someone’s special day, even if it is in a small way – and don’t underestimate how much appreciation you can get by being the one who brings the drinks!  What makes Quay so special? Peter Gilmore! Peter is a living legend and more than anything else is one of the kindest and most caring individuals in this industry. I’ll forever be thankful for the pleasure of working with such a talent. The whole reason 20+ chefs turn up every day at Quay is for his tuition and guidance. I think another thing that makes Quay special is its personalised, authentic service. Today, fine dining service is about reading the guest, trying to gauge their expectations, needs and wants, and individualising the service accordingly. This approach drove the decision to create intimate dining spaces at Quay, each of which are looked after by a dedicated manager. At Quay, we aim to share our extensive knowledge coupled with impeccable consideration of a guests wants and needs, all with Australian generosity. How do you decide which wines to include on Quay’s prestigious wine list? There are many factors and straight up deliciousness is a major one, but it is also about balance and representation. Quay’s wine list sits around 65% domestic and I’m very proud of that, but it’s also is a list that aims to stand on an international stage. Another big decision when it comes to the list is what will work with the meal offering, price point and providing a variation of styles. A lot of work has been passed down from Quay’s previous Head Sommelier and I’m fortunate to have had Amanda Yallop to learn from, who is nothing short of a genius. So, I have inherited a slick list and only hope to continue to add to her legacy. If you had to pick a favourite wine on Quay’s list, which one would it be and why? Not fair and it entirely depends on my mood. What advice would you give to those pursuing a career in wine? Be curious, work your butt off, and be open to learning from those around you. Above all, be humble and dedicated to the entire beverage industry from top to bottom. We cannot have sommeliers without the clientele, distributors, wine writers, wine judges, winemakers, viticulturists, brand ambassadors, cork manufactures, etc. Everyone has an opinion, but it’s about having something of benefit to add to the world of wine. What’s your favourite wine varietal and wine? Ok, I’ll have to give you a little more here. I have more Pinot Noir running through my veins than blood. I love Chenin Blanc and Riesling and more often than not I will be drinking Gamay, Nebbiolo, sherry, gin or beer. There is a time and a place for it all. What’s your ultimate wine and food match? My most memorable food and wine pairings have been when the dish coupled with the wine has been more than the sum of its parts. That is, when the wine improves the dish and the dish improves the wine. However, I am also blown away by origin pairings, trying a local specialty with a wine made in the same region. Those marriages just make sense, because the culture and produce belong together. They have been the wine and food matches that really stick with me; green olives and sherry in Valencia, Comté and Vin Jaune, beer shandy with fish and chips on Tamarama Beach. What is your current favourite: Quay menu item: Shaved southern squid, fermented Hispi cabbage, Lady Godiva squash seeds and Barletta onions. I challenge anyone to showcase Squid as tender at Peter can serve it. White wine: Tyrrell’s Vat 1 Semillon Hunter Valley 2005. Red wine: Sailor Seeks Horse Tasmania Pinot Noir 2017. Sparkling Wine: Frédéric Savart L’Accomplice by Daniel Savart NV.             Australian holiday destination: I’m a sucker for the ocean and I’d love to be diving right now, so Margaret River please. Find more fantastic wine industry profiles here.
Wine
Top 10 Wines for the Cooler Weather
Panel member, Adam Walls, has put together his top 10 winter-friendly wine varieties to make your seasonal transition a breeze. It includes Australian classics, like Shiraz and Cabernet Sauvignon, through to some surprising new inclusions, such as Grüner Veltliner, Roussanne and Montepulciano. Get-set, the countdown starts…now! 10: Viognier   Viognier is distinctive, powerful and intense. Full of ripe apricot and peach fruit with notes of musk and ginger, this French grape variety is one of the easiest to recognise. It seems to envelop you in a cloud of heady aromas and continues on with an intense flavour core. It is creamy and soft with a relatively high alcohol level of above 13%, which increases the slippery and seductive texture of the wine. Given its power – both aromatically and flavour wise – Viognier is a wine that not only delivers enough flavour to enjoy on its own, it is also perfect with the rich, creamy and warming dishes we crave during the colder months.  Great example: Yalumba The Virgilius Viognier 2010 Perfect with: Pad Thai noodles, roast chicken, tagines and pumpkin dishes. Adam says: “Heady, intense and full-bodied, Viognier is a wine for those who love flavour in their whites. Savour it by itself or serve with rich and creamy foods.” 9: Grüner Veltliner Grüner is ‘the’ white grape of Austria and is full of citrus fruit flavours, including lime, grapefruit and lemon, and has a signature herbaceous note commonly noted as green pepper. These characteristics have led to comparisons with both Riesling (lime fruit) and Sauvignon Blanc (herbaceous notes). Grüner’s electric backbone of acidity gives the wines real energy and vibrancy, and it is true that Grüner is perfect to enjoy in warmer weather. However, one of the unique things about the variety is that is comes in many different spectrums; Grüner can be light-bodied and fresh to full-bodied, creamy and intense. It is the perfect variety to enjoy over lunch in the winter sun, or as a pre-dinner drink. Richer styles of Grüner are perfect for creamy of deep fried foods too – really the options are endless.  Great example: Tomich Grüner Veltliner 2017 Perfect with: Dumplings, yum cha or Thai dishes, even deep fried pork or chicken schnitzel! Adam says: “Grüner is set to flourish in Australia’s café culture because it is so deliciously versatile. It’s just so easy to enjoy and fits a wide scope of foods and occasions.” 8: Roussanne It’s fair to say that Roussanne is a little-known variety, certainly to those outside the world of wine, but every wine lover should seek it out! It hails from France’s Rhône Valley, the same place as Shiraz and Viognier, and while it is loved for its flavour it is both revered and despised by the grape growers of the Rhône. The mixed appeal of Roussanne is because it can be extremely hard for winemakers to get right, yet can be utterly superb when they do. Stone fruits, such as peach and apricot, are the variety’s signature characters along with notes of herbal tea leaves. Roussanne wines are typically intense in flavour and can be oily in texture. However, the best wines showcase an elegance and purity that belies the fruit intensity. This balance ensures you get enough flavour to ward off any winter chills. Great example: Dandelion Vineyards Honeypot of the Barossa Roussanne 2018 Perfect with: Roussanne works fabulously with shellfish, salmon, turkey or roast chicken. Also, it is very good with polenta and other corn-based dishes. Adam says: “You may not be familiar with Roussanne, but tracking some down will be worth your while. Its perfume, fruit intensity and elegance will have you immediately smitten.” 7: Gewürztraminer   A glass of Gewürztraminer is hard to mistake, powerful is an understatement. Its aromatic presence is dominated by notes of lychee, musk, and Turkish delight, as well as its signature spices of ginger and cinnamon from which its name is derived – Gewürz means 'spicy' in German. It’s also a full-bodied and rich wine to boot. Lychee and rose water notes dominate with hints of stone fruit and lots of spice. The wines are generally high in alcohol, which gives them an oily texture, as well as a perceived sweetness. It is this combination of powerful flavours, a smooth, almost oily texture, and a lower acidity that makes Gewürztraminer such a mouthful on its own. In fact, you could spend many an hour getting lost in the wine itself without needing food. Great example: Delatite Deadman’s Hill Gewürztraminer 2017 Perfect with: Washed rind or stinky cheese will give you a classic Alsace experience. For an Asian twist match with spicy noodles or laksa. Sweet and sour dishes are also a hit. Adam says: “It’s a shame that more Gewürztraminer is not enjoyed as it is such a delicious wine. Treat yourself this winter to a bowl of spicy laksa and a big glass of Gewürztraminer. You will thank me for it.” 6: Durif Known as Durif here in Australia and as Petite Syrah in both North and South America, its original name, Petite, refers to the small and deeply coloured berries that make Durif such a distinctive variety. Durif isn’t widely grown in Australia, but the two key regions of Rutherglen and the Riverina produce fabulous examples. Due to the small and deeply coloured berries, the wines produced are rich in colour, aroma, are full of fruit power, and can resemble a Shiraz on steroids – fruit and tannin dialled up to 11! If ever a variety was created with winter warmth in mind then it would be Durif. It has the muscle to match deeply flavoured dishes, including anything with a barbeque flame and smoke lick.  Great example: Campbells Limited Release Durif 2015 Perfect with: Barbeque or slow-cooked red meat dishes, mushrooms and roasted root vegetables. Adam says: “Durif is unashamedly a rich and intense wine; saturated with pure black and purple fruit flavour, it’s the perfect wine when you need comfort against the elements.” 5: Malbec Malbec has been planted in Australia for many years and is French in origin – southwest France to be precise – but it has built a world-renowned reputation for being ‘the’ red grape of Argentina. In Australia, if you haven’t enjoyed a Malbec on its own, you may have still consumed it unknowingly, as the vast majority are blended into Cabernet Sauvignon based wines. But it’s the success of the Argentine Malbec that has inspired our winemakers to explore what Australian Malbec is all about, with glorious results. Malbec is noted for its deeper colour, an intense aroma and a fruit rich palate. These characters make it appealing to any lover of richer reds, such as Shiraz and/or Cabernet wines, and as the Argentines know too well, Malbec is perfect with red meat. Great example: Ferngrove King Malbec 2017 Perfect with: Beef or lamb are the classic matches, but try with any dish that has roasted root vegetable or olives. Adam says: “Malbec wines are so easy to enjoy. Their great colour, perfumed aromas and intense fruit flavours leave you wanting nothing more!” 4: Shiraz Without a doubt this is Australia’s favourite variety; we love the colour of Shiraz, we love the spice and fruit weight of Shiraz, and it’s many Australians go-to wine throughout the entire year. Plus, it really comes into its own over the cooler months. Its fruit weight keeps us warm, while its spice provides comfort. The vast array of styles means you can enjoy a medium bodied Shiraz with your lunch and then open a richer style with your dinner, or simply snuggle up on the lounge to savour your favourite glass of Shiraz while you relax.  Great example: Schwarz Wine Co Shiraz 2015 Perfect with: Shiraz is so versatile; barbeque foods sure, but don’t stop there, beetroot, mushrooms, lightly-spiced curries all work. As does dark chocolate. Adam says: “Shiraz and cool weather are the perfect fusion; Shiraz’s body and fruit intensity help buffer the elements, guaranteeing comfort and enjoyment.” 3: Cabernet Sauvignon   Touted by many as ‘regal’ or the King of red grapes, Cabernet Sauvignon, with its blackcurrant fruit flavour and mouth-hugging tannins, guarantees warmth and satisfaction to cooler weather wine drinkers. Cabernet’s signature characteristics are concentrated black, purple and red fruits, supported by a backbone of strong tannins, which adds extra weight and muscle. Drinking a glass of Cab Sauv is the wine equivalent of pulling on a woollen vest, to ward off the cool and usher in an unsurpassed level of cosiness. Great example: Penley Estate Pheonix Cabernet Sauvignon 2016 Perfect with: A classic match is lamb – roasted, barbequed, slow-cooked – it’s all great. In addition, try Cabernet with vegetable caponata or lentils. Adam says: “Use Cabernet as your weapon of choice when it comes to winter warmth. Its fruit intensity and lick of tannin will ensure you forget that its even cold outside.” 2: Montepulciano You may not have tried a Montepulciano, or Monte as its affectionately known, but I am telling you, you need to! After just a few sips this may become your new favourite red variety. The grape hails from the central part of Italy (Abruzzo) and produces wines full of colour and vibrant fruit flavours. Imagine sitting in the town square of an Italian village eating pizza or pasta – a Monte should definitely be in your glass! For the cooler months, Monte is the perfect wine to open on a night when takeaway pizza is the best option, or pour yourself a glass when all you need is a good wine and a simple antipasto platter to make your evening complete. Great example: Mr. Riggs Montepulciano 2016 Perfect with: Anything Italian inspired – pizza, pasta, arancini, and antipasto. Adam says: “For lovers of Shiraz, Monte is a must try. Its joy lies in the fact that it’s so easy to drink. Fleshy and full of flavour, it’s a wine that you don’t have to think about.” 1: Liqueur Muscat This style of wine is one of only two Australian fortifieds that no one else in the world can replicate; Liqueur Muscat is a sweet, rich and luxurious wine. The extra weight of this wine and the gentle warmth make this a no brainer when it comes to battling the cooler elements. Full of dried fruits, sweet spice, caramel and grilled nut notes – this is the perfect wine to kick-back with to enjoy some relaxation. As it’s one of the most delicious and unique styles of wines you’ll find anywhere in the world, enjoy it with your phone off, your feet up, and with plenty of ‘me’ time. Great example: Morris 500ml Classic Liqueur Muscat NV   Perfect with: By itself Liqueur Muscat is utterly perfect, but it is also amazing with chocolate, caramel or fudge. Blue cheese also works a treat. Adam says: “As life continues to get more hectic and rushed, it’s important to take some time out to yourself. This wine provides the perfect accompaniment to your ‘me’ time.” Buy 12 or more individual bottles (excludes pre-defined packs and Cellar Door Releases) and receive 15% off! Check out our wine shop here.

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Food
The taste of the Adelaide Hills
Words by Mark Hughes on 18 Jul 2017
We traipsed around the Adelaide Hills to discover the most divine food offerings in this picturesque wine region. Just 20 minutes drive from the centre of Adelaide you find yourself in the Adelaide Hills. The ascent from the city is 700 metres, making this a cool climate wine region boasting a range of award-winning wines such as  Pinot Noir ,  Chardonnay  and  Sparkling , as well as elegant  Shiraz , while it is arguably the home of  Australian Sauvignon Blanc . Alongside impressive wines, the  Adelaide Hills  has an array of sumptuous dining offerings. Here are some of the highlights recommended to me by locals during a recent trip to the region. CRAFERS The first village you come to in the Hills along the M1 from Adelaide is Crafers, and it is where you'll find the recently renovated Crafers Hotel. Retaining the 1830s heritage of the original structure, it offers a pub feel with a contemporary dining experience with dishes like beouf bourguignon and duck confit sitting alongside gourmet burgers. There's a range of craft beers on tap, but it is the wine list, or more appropriately, the wine cellar, that is something to truly behold. With an extensive range of local wines and South Australian gems, there's also some hard-to-find wines from Bordeaux and Burgundy. With boutique accommodation on site, you could be excused if you called in for lunch, but ended staying for the night. Crafers Hotel, 8 Main st, Crafers. Just up Mount Lofty Summit Road, is Mount Lofty House and the serious new addition to the Hills dining scene - Hardy's Verandah. A recent renovation has seen the long closed-in verandah opened up to become an exquisite dining space with breath-taking views across the Piccadilly Valley. The degustation menu from chef Wayne Brown is edgy and bold with a Japanese focus to local produce and a scintillating wine list curated by sommelier Patrick White. Hardy's Verandah 74 Mount Lofty Summit Rd, Crafers. SUMMERTOWN AND URAIDLA Follow Mount Lofty Summit Road and just a few enjoyable twists and turns up the hill you'll find yourself a culinary world away from Crafers at the Summertown Aristologist. This much-talked about venue is the collaboration of Aaron Fenwick, the former general manager at Restaurant Orana and winemakers Anton van Klopper (Lucy Margaux) and Jasper Button (Commone of Buttons). Housed in a former butcher shop, the vibe embodies a communal epicurean feel. Produce is sought from the kitchen garden or the community of farmers, while artisan bread is baked on premise. There is no set menu as the chef of the day chooses from what's available, but think grazing plates such as buckwheat, kombu and beets or artichoke, whey and ricotta matched with natural wines sourced primarily from the nearby Basket Range sub-region. Friday, Saturday and Sundays for breakfast, lunch and dinner. Summertown Aristologist, 1097 Greenhill road, Summertown . Keep the communal vibe going and follow Greenhill Road down into Uraidla, where winemaker of the moment, Taras Ochota from Ochota Barrels, has teamed up with a couple of mates to open Lost in a Forest - a wood oven/wine lounge in the beautifully remodelled St Stephens Anglican Church. Marco Pierre White called these 'the best pizzas he's ever eaten' courtesy of chef Nick Filsell's intriguing offerings such as cider braised pulled pork pizza with pickled vegetables, mozzarella and pork crackle, topped with housemade sriracha mayo. The bar features wines from nine Basket Range producers, as well as a range of exotic spirits. Lost in a Forest, 1203 Greenhill Rd, Uraidla. STIRLING If in Crafers you decided to get back on the M1 further into the Hills just a few minutes' drive you'll see the turn off for the impossibly beautiful town of Stirling. Its tree-lined main street features boutique shops and a number of cool eateries including The Locavore. As the name suggests, this intimate venue adheres to the 100 mile rule with all produce and wine sourced locally and used thoughtfully in Modern Australian tapas style offerings. The Locavore, 49 Mount Barker Rd, Stirling . Just down the road is the Stirling Hotel, a beautifully renovated pub with a fine dining bistro, grill and pizza bar. Not quite the level of a gastro pub, the food is wholesome and hearty with a substantial wine list. But the highlight is its Cellar & Patisserie. Located in separate premises behind the hotel, it serves a range of mouth-watering pastries, pies and breads and coffee from five different roasters. Stirling Hotel, 52 Mount Barker Rd, Stirling . BRIDGEWATER Just a few clicks up the M1 from Stirling (or along the more scenic route through Aldgate) you'll find an icon of the Adelaide Hills dining scene, the Bridgewater Mill. The former 1860s flour mill was turned into a fine dining restaurant in 1986 by wine industry legends Brian Croser and Len Evans. A few years ago, Seppeltsfield's Warren Randall bought the venue and gave it a major overhaul including a new wine bar and extending the outdoor deck. Local Hills chef Zac Ronayne delivers delicious seasonal offerings enjoyed by the fire in winter, or on the deck overlooking the huge working wheel in the summer. Bridgewater Mill, 386 Mount Barker Rd, Bridgewater . HAHNDORF The main strip of the historic village of Hahndorf is very touristy and you can find any number of German-inspired pubs where you can eat your weight in bratwurst, but there are two gems in Main Road as well. The Seasonal Garden Café celebrates local produce delivered as delicious wholesome meals such as salads, slow-roasted lamb as well as vegetarian options. Be sure to check out the delightful and relaxing kitchen garden out the back. Seasonal Garden Cafe, 79 Main Rd, Hahndorf Satisfy your sweet tooth at Chocolate @ Number 5. Famed for its waffles and exotic hot chocolates, there's also a range of decadent desserts, chocolate truffles and pralines and coffee sourced from a small batch roastery. Chocolate @ Number 5, 5 Main Rd, Hahndorf. Pay a visit to the iconic Beerenberg farm shop before taking the Balhannah Road north to the The Lane Vineyard and Restaurant, where you are greeted with sweeping views across the region. Chef James Brinklow has created delicious seasonal recipes and also offers the Lane Kitchen's Chef's Table experience - scores of dishes matched with wine across an indulgent three hour sitting. The Lane Vineyard and Restaurant, 5 Ravenswood Lane, Hahndorf . WOODSIDE Woodside Cheese features on many menus around the Hills. Being so close, take the Onkaparinga Valley Road and see artisan cheesemaker Kris Lloyd, winner of over 100 awards, including a Super Gold at the 2016 World Cheese Awards for her Anthill - a fresh goat cheese encrusted with green ants - she's been experimenting with a variation that includes lemon myrtle, as well as doing the country's first raw milk cheese. An innovator in the industry, she is a must-visit in the Adelaide Hills. Woodside Cheese Wrights, 22 Henry St, Woodside . A bit further along Onkaparinga Valley Road you'll find Bird in Hand winery. Everything about this place is impressive. Picturesque vineyards, incredible artwork and a top class restaurant, The Gallery. Carlos Astudillo has recently taken over as Chef de Cuisine and has introduced a farm-to-table rotation of dishes with produce sourced directly from local growers and Bird in Hand's kitchen garden. Open every day for lunch, take on one of the two lunchtime dining experiences, Signature Flight, a share-style menu or the more immersive Joy Flight - an exciting seasonal culinary journey that unfolds over three delectable hours, best enjoyed with matching Bird in Hand wines, of course. The Gallery, Corner of Bird in Hand & Pfeiffer Roads, Woodside . Another winery with a stellar restaurant is Howard Vineyard just 10 minutes drive back up the hill to Narnie.  MasterChef  alumni Heather Day has taken over the reins at the recently renovated Clover Restaurant and she's serving up some of the exotic, fresh flavours of Vietnam, Cambodia, Thailand and China. The venue hosts acoustic Sunday Sessions and the lush green lawn outside the cellar door is the perfect spot to soak up some cool musical vibes and feast on Heather's delicious Asian dishes. Clover Restaurant, Howard Vineyard 53 Bald Hills Road, Nairne . VERDUN If you follow the signs from Woodside  back to Adelaide, you'll pass through Verdun, where there are three final additions to your Hills culinary journey. The Stanley Bridge Hotel is still an 'old school' pub, with a 1970s carpet and undulating floor. And that's its charm. With its cosy inside dining with dishes such as mushroom gnocchi and marinara linguine, it is finding favour with the hip crowds on the weekend who kick on out the back on the petanque rink and frequent the caravan-cum-bar. Stanley Bridge Tavern 41 Onkaparinga Valley Rd, Verdun . Only a couple of hundred metres up the road is the Walk the Talk Café. Housed in the old Verdun Post Office (locals still pop in to get their mail) chef/caterer Ali Seedsman and her partner Russell Marchant have opened a funky but unpretentious café. Ali's stellar pedigree (Bayswater Brasserie, Bathers Pavilion, Magill Estate) is evident on the menu - simple but sumptuous shared plates and housemade cakes and pastries. Walk the Talk Café, 25 Onkaparinga Valley Rd, Verdun . Still in Verdun, just before you get back on the M1 back to Adelaide, swing up the hill to Maximilian's, acknowledged as one of the best regional restaurants in the state. Casual shared plates, a la carte and chef's degustation journeys matched with wines from the on-site Sidewood Cellar Door. The venue also offers gorgeous views across the lake and vineyard. Maximilian's Restaurant 15 Onkaparinga Valley Rd, Verdun .
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
The Top 5 BYO Restaurants in Sydney
Words by Ben Hallinan & Patrick Haddock on 27 Mar 2017
Here are the best BYO restaurants in Sydney and the wines you should bring along with you. GOLDEN CENTURY Not only does this Chinatown landmark have a stellar list, but they also allow you to bring top Pinot to pair with duck. Open till 2 am. Recommended Wine: Aromatic dry whites like  Gewürztraminer  or  Riesling  are a great match for Chinese cuisine. However, why not try a savoury low tannin red like a Yarra Valley  Pinot Noir  or Hunter Valley  Shiraz , which match perfectly with duck and sweet pork dishes. Corkage: $8 per person 393-399 Sussex St, Sydney Visit the Golden Century website SEAN’S PANAROMA
A Bondi institution where two hatted food can be easily paired with your perennial favourites. Recommended Wine:  Vermentino ,  Pinot Grigio or  Sauvignon Blanc  match perfectly with the Mediterranean inspired menu and seaside setting. But, if your main targets on the menu are their fresh seafood dishes, then  Semillon  is the classic seafood match. For red wine purists, an excellent  GSM or  Merlot is a good option. Corkage: $25 per bottle 270 Campbell Parade, Bondi Beach Visit Sean’s Panaroma website TETSUYA’S
Still the original temple of gastronomy that allows you to bring favoured and special bottles. Recommended Wine: Crisp, dry whites such as an off-dry  Riesling ,  Gewürztraminer  or Semillon match perfectly with the French inspired, Japanese cuisine on offer. Tetsuya’s is one of Sydney’s top foodie destinations, so don’t be afraid to bring out the big guns with that aged bottle of  Tyrrell’s Vat 1 Semillon  you’ve been saving. Corkage: BYO by prior arrangement at the time of booking. $30 for the first bottle, $45 for subsequent bottles. 529 Kent St, Sydney Visit the Tetsuya’s website BAR REGGIO
Possibly the cheapest yet well loved BYO in Sydney where industry folk pair Grand Cru Burgundy with pizza. Recommended Wine: When thinking of Italian food and wine, always consider ‘what grows together, goes together’. That means  Sangiovese ,  Nebbiolo , Montepulciano and Nero d’Avola for reds and  Vermentino , Fiano or  Pinot Grigio  for whites. Corkage: $2.50 per person 135 Crown St, Darlinghurst Visit Bar Reggio website ONE PENNY RED
Offers superb modern Australian food, and once a month they tailor a four-course dinner to match wines from your cellar. Recommended Wine: A savoury  Tempranillo  would be a good choice. But, just bring that special bottle you’ve been saving and see what the chefs come up with. Corkage: $80 per person inclusive of BYO and 4 course custom menu. Minimum 4 people. Last Tuesday of every month. Bookings essential 2 Moonbie St, Summer Hill Find out more about the One Penny Red raid your cellar door dinners
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