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Life

Explore South African Wine Country

South Africa is one of the hottest travel destinations on earth – discover its allure with Luxury Wine Trails

Did you know the origins of South Africa’s Cape Town & Cape Winelands date back to the 17th century? No? Well you’re not alone, as it remains an undiscovered gem for many. A melting-pot of vibrant cultures blended with world-class wine and food, the region offers breath-taking scenery, luxurious hotels, amazing golf courses, warm weather and welcoming locals.

That’s what drew Sydney-sider Michael Nash to the region over 10 years ago. With each trip, his eyes opened to the unique potential of creating hand-crafted and immersive journeys for adventurers seeking true ‘bucket-list’ experiences, combining outstanding vineyards, wine, food and luxury accommodation, with spectacular scenery, local art, culture, architecture, flora and fauna. And so Luxury Wine Trails was born!

TRAVEL WITHOUT COMPROMISE

From the moment you arrive, everything is included with Luxury Wine Trails. 5-star hotels in the city and vines, fine dining, premium paired wines, exclusive vineyard tastings, expert local guides, luxury transport and more.

You’ll explore the stunning Cape coast, heritage listed wild-flower kingdom and world famous Kirstenbosch Botanical Gardens. On your rest day, enjoy golf at a championship course in the vines or a stunning spa treatment.

EXPERIENCES MONEY CAN’T BUY

What sets Luxury Wine Trails even further apart is the unprecedented access to people and places you simply can’t book. In intimate groups of just 20, enjoy exclusive masterclasses with South Africa’s leading wine writer and show judge, Michael Fridjhon, and the country’s most celebrated food + wine author, Katinka van Niekerk.

Enjoy an invitation-only dinner with four of the region’s leading winemakers at a spectacular vineyard, a masterclass with Riedel, chats with your executive chefs,  and high tea at the historic Belmond Mount Nelson hotel in Cape Town.

If you’re keen to explore South Africa’s wine regions, enjoy sumptuous food and experience an amazing culture, this is the tour for you. You can even add a 3 or 4 day luxury safari pre/post tour!

+ Special offer for Wine Selectors Members and Selector readers

With dates departing Cape Town in Jan, Feb, April and May 2018, book now and quote #LWT.Selector to save $AUD1600 per couple! Plus, receive six premium South African wines valued at over $250 (limited to one pack per booking), when you book a 1st half 2018 tour by Dec 15, 2017.

Visit luxurywinetrails.com.au or  call 1 800 087 245 for more details.

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Food
What grows together, goes together Wunderbar lamb and Mitchell Family wines.
Words by Paul Diamond on 7 Jan 2018
The Clare Valley is one of Australia’s most underrated wine regions, which is hard to fathom given it produces some of the finest Rieslings and intensely concentrated red wines in the country. No doubt, the pull of the Barossa has a lot to do with the underestimation of the Clare, but, if you can resist the urge to turn right at Gawler and stay on the A32, you’re in for a treat.  In addition to its wine cred, Clare is uniquely beautiful. The open landscape is a sea of wheat fields sprinkled with eucalypts and stone cottages beneath powder blue skies. 
Heinrich’s Wunderbar  You’ll also notice a few sheep along the way, as Clare, like much of Australia, was Merino country. But around 1959 when wool exports declined, families left in droves. One of the few that stuck with it were the Heinrichs of Black Springs and fifth generation Ben, along with his wife, Kerry and five children, continues to farm sheep on the family’s original 810ha property just east of Clare.  But while the sheds, tractors, machinery and utes all make this look like a stock standard farm, one look at the sheep and you realise Ben does things a bit differently to his ancestors.  Practically bald and with long tails, Ben’s sheep are a breed that sheds its wool, chosen as part of his humane, minimal intervention philosophy. This is underpinned by his adherence to the Humane Choice farming principles of which he is the only certified producer in Australia. “With no wool, we can give our sheep a better life, as there’s no mulesing, tail docking, crutching or shearing,” Ben explains. “My sheep are truly free range, paddock raised, no feed lots and we try to minimise human interaction with them as much as possible.” When it comes to conventional industries, sheep farming is close to the top. The practices are well entrenched over generations and traditions are not easy to break, especially when there are mouths to feed.  So why undertake such a radical change? For Ben, it was the knowledge that the ways of the past were not going to work. “Dad was running a self-replacing Merino flock and it wasn’t going so well,” Ben recalls. “Personally, I wasn’t cut out for it, I couldn’t see myself shearing, and Dad saw the writing on the wall. It was either going to be sheep with no wool, or no sheep at all!” So Ben, backed by his dad, started Wunderbar. They’ve since gone from strength to strength, now selling directly to butchers and chefs around the district and into Adelaide. Fans of their meat remark on how tender, flavoursome and lean it is, while chefs love to cook with it. High praise indeed.  A Delicious Seed Word of Ben’s lamb is spreading and one chef that sings Wundebar’s praises is Guy Parkinson, owner of Seed Winehouse +Kitchen in Clare. Guy and his partner, Candice, have run Seed since 2014 after travelling through Clare and deciding it was the place to set up shop. Seed is now a food and wine destination, drawing people from all over to sample Guy’s creative, trattoria-inspired cooking paired with Candice’s take on the Clare wine scene. The couple had been Hunter-based, where they had a significant following of loyal winemaking food lovers, and this pattern has repeated in the Clare. 
The Mitchells Part of the Seed appreciation society are the Mitchells, who run the acclaimed Mitchell Wines. Led by second generation Andrew and Jane, they work with their children, Hilary, Angus and Edwina, to produce beautiful expressions of Watervale Riesling, Semillon, Shiraz, Cabernet and Grenache under the Mitchell and McNicol labels.  The Mitchells have been in Clare since 1949 when Andrew’s father purchased land featuring an orchard, a dairy and a small vineyard. Andrew was born and bred on the property and after school, returned to the family business.  “I came back home and thought that making wine was better than working for a living,” he says with a cheeky smile. Most of the wines the Mitchells produce are released with some age, a decision that can be a financial burden. However, as Andrew explains, “The significant thing about the Clare Valley is that it is a region that produces wines with incredible intensity of flavour, but with elegance. We sell some of our wines at 10 years old and the dividend is that people get to see our wines at their best.” The Lunch As a celebration of Wunderbar lamb, Guy devised a menu with an entrée of lamb backstrap poached in extra virgin olive oil, grilled cucumber, mint and whipped yogurt, and a main of roasted rack served on baby carrots cooked in whey and honey, pearl barley and pomegranate.  Andrew and Angus brought along a range of wines to evaluate and see which suited Guy’s food best.  For the entree, Candice chose the 2009 NcNicol Watervale Riesling. It had the age to be a perfect textural match for the silky backstrap, but also fresh acidity to cut through the whipped yoghurt. For the rack, Candice’s call was Andrew’s 2001 Peppertree Vineyard Shiraz. The wine was still dense, but time had softened the mouthfeel, allowing the secondary fruit to sit beautifully with the flesh and the sauce to suit the wonderful, natural intensity of the wine.  As the afternoon progressed, conversation became more relaxed as stories were shared and reflections were made on their beautiful home. Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt
Recipe:  Get  Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Wine:  Explore  Mitchell Family Wines Clare Valley:  Discover the fun of cycling the   Clare Valley Riesling Trail
Life
My City Brisbane
Words by Ben O'Donoghue on 14 Aug 2017
A lot has changed in brisbane over the last decade with the food and wine scene taking off to make it one of Australia's most vibrant destinations The first time I came to Brisbane was in 1994 on a wild road trip from Sydney in a mate’s Bedford van to indulge in the Livid festival at Davies Park (now home to one of the best farmers markets in South East Queensland). My next foray to Brisvegas was in 2000 when I journeyed here with my good friend Jamie Oliver, promoting The Naked Chef 2 and the accompanying cookbook, both of which featured yours truly...an unremarkable experience I recall! So, on returning in 2008 from London, Brisbane seemed an unlikely place to move. But I’d been told good things by some close friends and a recent move north by my mother-in-law was enough to tip the scales in Brisbane’s favour. Brisbane was a city hungry for new things and in the subsequent nine years has matured into a uniquely independent city with some amazing food, beverage and lifestyle opportunities. On the south side
If you’re after some serious liquor and cocktail therapy, head to The Gresham , an old bank building at the bottom end of Queens Street. These guys know their spirits, reflected in the fact they’ve won Best Bar in Australia. Once the hunger sets in after a few stiff well mixed old fashioneds stumble next door to Red Hook, a well-executed New York-style burger joint. They knock out a classic cheeseburger and do some damn fine things with ground meat in general. Now, if you find yourself in South Brisbane's West End I would be remiss not to direct you to my new wine bar, Billykart Bar & Provisions adjacent to my newest restaurant, Billykart West End . The wine focus is on Australian and NZ producers, spirits from boutique Australian and imported distilleries, and Australian craft beers, both on tap and bottled. The food focus is tapas-style dishes with a global influence. It’s a great place to relax and for intimate gatherings and functions. But if you’re after something more substantial, pop next store to Billykart West End. Still on the south side, venture out to Annerley. There loads of new places popping up around here. This is where you’ll find the original Billykart kitchen. A renovated 1930s Queensland corner store turned café restaurant, it’s open for breakfast and lunch seven days a week and Friday evening for a monthly changing menu with a specific cuisine focus Still in Annerley, on Dudley Street, is the Dudley Street Café , serving some of the best coffee on the south side and yummy toasted sambos. Northern Necessity You might be starting to realise I live south side and in Brisbane there is a bit of north-south rivalry. But when it comes to bread and pastries, you’ve got to head to the Brisbane MarketPlace at Rocklea and visit Lutz and Rebecca from Sprout Artisan bakery. They produce some of the best bread in Australia and the quality of Lutz’s croissants is legendary – we’re talking layers and layers of buttery goodness! Eat, move, repeat
Now after eating and drinking all this food and booze, you’ll need some park life and Mt Cootha offers great hiking within 5km of the city! There are great views across the Brisbane River Valley from the lookout and you can grab a bite to eat at the cafés. The walks range from easy to mildly difficult and it’s great to go after some rain when the creeks are flowing. Also check out the botanical gardens at the bottom of Mt Cootha. Recent development in south Brisbane has seen the precinct come to life. The Aria group have made it their mission to revitalise Fish Lane. Running parallel to Melbourne Street in the heart of South Brisbane, the laneway features some great bars and restaurants. They run an awesome street festival in May, where all the local operators put on food with live entertainment. At the bottom end of Fish Lane on the corner of Grey Street, you’ll find Julius restaurant and pizzeria . It's always buzzing, the pizzas are awesome and the menu is simple and tasty. It’s a great family favourite of ours and my son Herb can smash the nutella calzone by himself! They do a good negroni as well. Just opened on Melbourne Street is the Sydney icon Messina Gelati . You know what you are getting with Messina – dedication to quality and the most amazing flavours of gelati. They even own their own cow, controlling the product from the bottom up! For art's sake
If it's arts you want, stay south side where the Goma Gallery is one of the most visited galleries in Australia. There's always something on and during the holidays the kids are well catered for. For music, one of my fave destinations in Brissy has to be The Triffid – one of, if not the, best live music venue in Australia! Whether it's a gig you're after, or just a good beer and burger in the beer garden, The Triffid is a must when you're hanging in Brisbane for a few days. If you're self catering and you need some supplies of the continental variety, head to Panisi on Balaclava Street for everything from antipasti to tacos and Italian/Spanish/South American products. For more up market eating, Gerard's Bistro in Fortitude Valley is my pick, or Esquires for something long and indulgent! For good vino, head to 1889 Enoteca in Woolloongabba is the go. And for a long standing icon, Phillip Johnson at e'cco. There's so much more to the real Brisvegas and so much on its door step. So, as they say, what are you waiting for? Get amongst it!
Life
Moon Festival
Words by Mark Hughes on 22 Sep 2015
Falling on the 15th day of the 8th month according to the Chinese lunar calendar, the Moon Festival is the one of the grandest festivals in Asia. Also known as the mid-Autumn Festival, the 15th is when the moon is at its roundest and brightest, and it is a time of special significance. Slightly differing from the customs of Moon Festival in China, Korea celebrates the mid-Autumn event by preparing a banquet to pay respects to ancestors for a successful harvest. During the festivities, Korean people travel back to their hometown to spend time with their families and to enjoy food predominately made from rice, which is harvested during this period.   “The Moon Festival is called Chuseok in Korea,” says Eun Hee An, chef and co-owner with her husband Ben Sears, and wine agent Ned Brooks of Korean restaurant Paper Bird  in the Sydney suburb of Potts Point. “Traditionally, Chuseok is a day to pray to your ancestors in order to assure a good harvest that year. I am from Ulsan, but we have family members in Seoul, Chungju and Busan, so it’s one of the few times a year (along with Seolnal, which is Chinese New Year) that the entire family comes together. We come together, commemorate family members who have passed (Charye) and do Seongmyo, where we make offerings at their graves.” Family feast Of course, with the family gathered, food is important to the festivities and Eun recalls her favourite memory from the Moon Festival when she was a child. “One of the offerings we make is songpyeon: a sweet rice cake, like a mochi, stuffed with honey, sesame or red bean, shaped into a half-moon crescent. Young girls are told that whoever makes the best looking songpyeon will get the best looking husband, so I was always very focused with my mochi decorations!” Unique to the Songpyeon in Korea is the use of pine leaves. During the cooking process, the Songpyeon is steamed together with pine leaves, which adds a delightfully aromatic twist to the traditional dessert. Along with the Songpyeon, Eun’s favourite dish during the Moon Festival was a pan-fried fritter known as jeon, as well as a special recipe perfected by her grandmother. “Besides songpyeon we eat assorted jeon, which is a Korean pan fried fritter. My favourites are zucchini and also my granny’s gochujeon, which is a chilli stuffed with minced beef and then battered and fried. Chuseok in Australia Ben and Eun manned the pans at Sydney’s iconic Claude’s restaurant before it shut down in 2013, which prompted the pair to start up their own venture. From humble beginnings, Moon Park has emerged as one of Sydney’s best Korean restaurants with the menu featuring a fresh focus on traditional Korean. Dishes such as Sooyuk – cold smoked pork belly braised with artichoke and chestnut in mushroom dashi, sit alongside fusion dishes like barbecued octopus with potato cream, kelp oil, garlic chive kimchi, and crispy fried chicken with   pickled radish, soy and syrup. These days with Eun making a life for herself in Sydney with Ben, she celebrates the Moon Festival in her own way. “In a way, Chuseok for me is bittersweet because I am the only member of my family who no longer lives in Korea,” says Eun. “Of course, I still want to celebrate, so I call my parents and talk to everyone about what they are doing and the food they are enjoying. But it is a time of year I realise how far away I am.” Eun says they will also celebrate the Moon Festival with their patrons in the restaurant with some traditional Chuseok dishes added to the menu during Autumn, but she doubts the festival will ever get as big over here as it is back home in Korea. “It would be great, but I don’t think it could ever be,” she says. “Chuseok is a very old tradition in a country where, historically, for many people the quality of the year was defined by the agricultural harvest. Even now, as more people move to cities, it is still so ingrained as a big part of our cultural upbringing.” NOTE: We ran this article in the Spring issue of Selector followed by recipes for chicken skewers and stir-fry beef, and it could be assumed that these recipes were from Moon Park. However, Ben and Eun were not the authors of these recipes and they are in no way affiliated with the products featured in the recipes. Sorry for the confusion, and to Ben and Eun. If you have a hankering for traditional Korean with a fresh focus, then check out P aper Bird , I think you’ll be rewarded.
Two Blues Sauvignon Blanc 2014
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