Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!

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Life

Uniworld’s Amazing 2019 Air Offer

For forty years, Uniworld has perfected the art of boutique river cruising with their specialist itineraries and unrivalled experiences that create memories to last a lifetime.

In 2019, journey beyond the exceptional with Uniworld’s ‘free flight to Europe’ offer, available to all guests who book a 2019 European cruise with Uniworld before the end of June 2018. Receive return economy class flights to Europe free with options to upgrade to premium economy and business class.

All-Inclusive Luxury

Uniworld’s award-winning river cruises offer guests a world of value and comfort, unmatched by any other cruise line.

Witness some of Europe’s most dazzling rivers and cities in 2019, onboard one of Uniworld’s boutique floating hotels. Uniworld ships are renowned for their beautiful destination-inspired design, blended with innovative technological features and luxurious amenities.

Stylish restaurants complement chic bar areas, state-of-the-art wellness centres and expansive sun decks. Elegantly appointed guest suites and staterooms offer an idyllic sanctuary for the duration of the trip.

Serving an average of just 130 guests per ship, Uniworld are proud to offer an unparalleled staff-to-guest ratio and an impeccable standard of service. The Uniworld difference is all in the detail and on top of premium service, guests will love the unique finishing touches such as the finest bed linen, handcrafted furniture, marble-lined bathrooms and original artworks.

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Five Star Food and Wine

Uniworld’s world-class cuisine is treated as an art form, with fresh ingredients sourced from local farms and artisanal growers, to create culinary masterpieces at every meal. The all-inclusive menu is designed by masterclass chefs to reflect the region, bringing a wealth of choice and flavour to cover every palate and dietary need.

Onboard sommeliers work hand in glove with chefs to curate the perfect wine list to match each delicious dish. Wines from local areas are listed alongside bottles sourced from around the world, ensuring guests enjoy an inspired selection of varietals and styles.

Imagine for a moment cruising through the picturesque French region of Bordeaux, dining on a menu of exquisite local food and wine. Consider a plate of sautéed sea scallops on fennel risotto, vinaigrette and caviar with a glass of Château Sylvain Raymond Graves. Or simply some foie gras with a cool glass of Veuve Clicquot? A gourmet traveller’s heaven!

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Excursions to Delight

Uniworld’s all-inclusive luxury extends to a curated selection of experiences and excursions, with tips and gratuities included. Enjoy memorable moments onboard such as bespoke wine tastings, cooking classes, spa treatments or progressive dinners. Onshore adventures include personalised tours through historic Châteaus, relaxed cycling trips along the river banks or shopping with the chef at a local produce market.

A luxury all-inclusive European cruise of a lifetime awaits you. Book before June 2018 to receive your flight to Europe absolutely free with Uniworld’s amazing 2019 Air Offer. Options to upgrade to premium economy for $1,299 pp or business class for $3,999 pp are also available.

For more info on the 2019 Air Offer, call 1300 780 231 or visit uniworld.com

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Food
Peter Gilmore
Words by Mark Hughes on 14 Sep 2018
If there was one restaurant whose identity is quintessentially Australian, Quay would have to be it. Perched over Sydney Harbour, you look across to the iconic Sydney Opera House while dining on the acclaimed contemporary cuisine of Peter Gilmore.  For almost two decades, Peter has been in the upper echelon of the world’s best chefs, so he’s perfectly placed to define Australia’s food identity. He’s narrowed it down to one word: freedom. “Apart from our Indigenous history, Australia doesn’t have a long standing food history compared to countries like France or Japan,” says Peter.  “If I was a chef in France, I would have been born with a really strong French identity, but being an Australian chef, I have been exposed to so many different cuisines. So our identity is that sense of freedom and our willingness to open our palates to all different types of cuisines from around the world. “The other thing is, we can grow all the ingredients for all those cuisines somewhere in our country from the tropics right down to the cool climate areas of Victoria and Tasmania, so we have access to incredible fresh produce, so I think that has a huge influence.” From the earth Diverse produce is a certainly a key component of Peter’s cuisine and a topic he explores in his recently released book, From the Earth. Throughout its beautifully photographed pages, Peter catalogues an extensive list of rare vegetables, detailing their history and flavour profiles as well as showcasing the boutique farmers who grow them for him at Quay. “When I started growing vegetables in my own backyard 11 years ago, I realised how many unusual fruits and vegetables there are that are not in the mainstream market,” says Peter.  “Their difference is their thing. They have different profiles, looks, colours, flavours. As a chef, that is really interesting. It gives me a bigger palette to work from.” Key to a new Quay These heirloom vegetables play a key role in the new identity at Quay. For the first time in 16 years, the restaurant recently underwent a multi-million dollar face lift. The kitchen is bigger, the dining spaces more intimate. Gone too is the old menu, including the dish most people identify with Peter, his snow egg dessert.  “When we decided to renovate Quay,  I knew I had to let go of some of the signature dishes and the snow egg was one of those,” says Peter.  “I am very proud that I created an iconic dish that people love. But you have to let go of things if you want to be creative and renew. So it wasn’t that hard for me to say goodbye.” Of course, there is a new dessert, white coral – chocolate ganache that is aerated, put in liquid nitrogen and served on ice-cream. And while Peter admits it will probably be referred to as the new snow egg, he’s confident it will impress. “It is very fragile and brittle and we ask the guests to tap it with a spoon and it just breaks apart. So there is a little bit of theatre, a bit of fun and that emphasises our new approach to the food at Quay. “We are only doing a tasting menu now, so it’s allowed me a new structure – to take the diner on a holistic journey throughout the meal. It is about interaction without being too kitschy, but still maintaining the integrity of the dishes and ingredients.”
Life
Cellar Doors Italian style
Words by Alessandro Ragazzo on 20 Aug 2015
Like most producers in the world, Italian wineries are constantly looking at making better quality wine. In Italy in recent times, this search has become a study of the ‘fashion of form’ – uncovering the intricate concept of structure of wine to help conceive that perfect drop. This thinking has also extended to ‘Turismo Enogastronomico’ (food and wine tourism) with spectacular results. Old estates have been transformed by a collection of famous Italian architects, so that the cellar door and winery has become as much the centre of attraction as the wine. It is a union between tradition and modernity, a road map that directs guests and the curious to an unexpected and beguiling journey. These new concept wineries have been designed by architects and engineers in conjunction with Italy’s most famous contemporary sculptors, and using biodynamic principles so their designs are at one with their environment. Gone are the boring rusty tinned walls of decaying estates, ushering in is a new era of engineering that utilises the natural shape of the landscape as the centre of attraction. Buildings don’t just go up, they also flow out, around and even down inside the earth. Natural inspirations The choice of materials, most of the made from recycled or sustainable products, and the sensitivity for the surroundings have been critical elements in this architectural revolution. The most precious inspiration for Arnaldo Pomodoro, one of Italy’s greatest contemporary sculptors and designers, was a turtle, a symbol of longevity and stability. In this case, the shell of the turtle became the domed copper roof of the Tenuta Coltibuono di Bevagna , a winery in Umbria. Pomodoro had produced many sculptures in his time, but this was the first for the wine industry and the success of the project reverberated on an international scale and set the tone for the design wave to come in the Italian wine industry. Other wineries followed suit, embracing the art of the concept and seeing it as a way to reinvigorate tourism to the wine regions. Designers and architects Paolo Dellapiana and Francesco Bermond des Ambrois collaborated to conceptualise the Cascina Adelaide di Barolo in Cuneo, Piemonte. This amazing structure has been built into the hills, and from a distance it almost disappears into the countryside, perfectly camouflaged with the rest of the habitat – almost like a Hobbit house full of wine, if you will. Structure and form While many of the structures are dazzling from the outside, just as much thought and design has been applied to the internal workings. Everything from barrel halls to crushing rooms have transformed wineries’ inner workings into virtual exhibition halls. The new Antinori Cellar Door in the Chianti Classico area near Florence is a perfect example. Designed by Mario Casamonti it is a truly unique structure. With a surface area of 24,000m2, it took eight years to construct, with an investment of 40 million Euro. The structure is developed horizontally rather than vertically, with the winery hidden in the earth. The production facilities and storage are spread across three stunning levels. And the interior design is simply breathtaking with terracotta vaults to ensure perfect temperature and humidity levels.   The new world order Where Italy once had wineries they now have monuments. And while there are still plenty of the old style ‘casale’ with moulded walls and giant dirty barrels, the way forward is for large, clean, bright and spacious structures with areas dedicated to each individual phase of wine production.   This concept of wine and design seems to be resonating around the globe with architects working on amazing structures   from California to Chile, from Spain to France, from Alto Adige to Sicily, and even right here in Australia – think Chester Osborn’s big Rubik’s Cube plans for d’Arenberg in McLaren Vale. The future is now and it is an exciting time for those who appreciate design in architecture and in their wine glass.
Two Blues Sauvignon Blanc 2014
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