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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
Gourmet Destinations: Vietnam
Words by Jackie Macdonald on 22 Jul 2018
Chef Jerry Mai’s start in hospitality was less than auspicious. She was fired from her first job washing dishes because she broke too many bowls. The thing was, though, being just six, she could only get them into the sink by throwing them. Thankfully, given it was her parents’ restaurant, they let her stay on as chief napkin folder, at which she excelled. This was the 1980s and Jerry’s parents had arrived in Brisbane with their young family from Vietnam via a Thai refugee camp. Like many an immigrant before them, they opened a restaurant serving the food of their homeland. But given Australians had only just got used to the offerings of their local Chinese take-away, Vietnamese restaurateurs played it safe. As Jerry describes, “A lot of the Vietnamese restaurants were just doing stir-fries, you know, ‘here’s 20 sauces and five meats, what would you like with it?’ and the garnish was always broccoli, carrots and capsicum.” Today’s take It’s a very different scene today, Jerry explains, “Fast forward 20, 30 years and nearly everybody has been to Vietnam for a holiday and Australians are eating more Vietnamese food – banh mi, pho, rice paper rolls.” That’s the sort of street fare you’ll find at Jerry’s two Pho Nom eateries in Melbourne. But, she says, just because you have pho every other weekend and banh mi on your lunch break, doesn’t mean you know Vietnamese food. “That’s like saying French food is just escargot and butter”, Jerry explains, “It’s just scraping the surface.” The full repertoire of Vietnamese flavours takes in the influences of its history and surrounds, Jerry relates. “There was a thousand years of Chinese rule, from which comes all the heady spices, beautiful braises and masterstocks. Then the French were there for a hundred years, so you’ve got the baguettes, pate, butter, terrines. And from Thailand, Laos and Cambodia come the headier chillies and lemongrass.” It’s all these influences that Jerry has taken to create the menu for her Melbourne restaurant, Annam. With its funky fitout on Little Collins Street, Annam has a massive open kitchen at its heart, where, Jerry says, “You can come up and chat to us.” You can also watch the team cooking with fire, another aspect of Vietnamese cooking that gets overlooked, she explains. “If you’ve travelled to Vietnam, there’s not a lot of gas cooking, the streets are full of barbeques, little stoves where they grill chicken or pork and have it with some rice or pickles.” So when you have the lemongrass chicken that’s featured here at Annam, they hang it over ironbark in the fire so it becomes, Jerry says, “Nice and smoky.” Jerry talks recipes Grilled lemongrass chicken This is a take on chicken lemongrass, which is normally a little stir-fry, and the paste we use to marinate the chicken is my mum’s recipe that she uses over summer to grill chicken on one of her three different barbeques!  Grilled pork belly, lychee, chilli jam This has a bit of Thai influence with the chilli jam. The marinated pork belly is put over the grill to crisp up the skin and render out the fat. So it’s just this really rich and salty piece of pork through a really smoky jam dressing with refreshing herbs and cucumber, and sweetness from the lychees. Young coconut sorbet I had a trip to Vietnam with my parents about five years ago and my mum wanted to find this stall selling coconuts that people kept telling her about. We found it and the woman just scraped out the flesh of a young coconut, put some corn in it – in Vietnam, corn is a sweet rather than savoury ingredient – and added coconut ice-cream with heaps of crushed peanuts. I found the way it uses every part of the coconut brilliant and I thought, “I just need to have a venue to serve it in.” And now I do!
Wine
Pinot Gris vs Grigio: What’s the difference?
Pinot Gris and Pinot Grigio are the same grape variety, so what's the difference? We talk to some passionate Pinot G winemakers to find out. While it's fast becoming one of Australia's most popular varieties,  PinotGris/Grigio  still presents a point of confusion for many wine-lovers. Made from one variety, a member of the Pinot Noir family, this grape has two different names thanks to the two countries in which it is most commonly grown: France and Italy. Gris is French for "grey" and in France it finds its home in the Alsace region. French Pinot Gris is generally known for being a rich, full-bodied white with a lovely silky texture. Grigio is the Italian for "grey" and in contrast to the French, Italian Grigio has made a name for being a light, crisp wine ideal for early drinking and is most famously known in the regions of Veneto and Friuli. Across the two styles, the common aroma and flavour descriptors include apple, pear, strawberry, honey, hay, brioche and bread. AUSSIE HOME
The variety was first introduced to the Hunter Valley with the James Busby collection of 1832, however it wasn't until the 1990s that the variety started to really emerge. This was thanks to a winemaking couple who made their home on Victoria's  Mornington Peninsula  in 1988: Kathleen Quealy and Kevin McCarthy. Having been introduced to Pinot Gris at college, Kathleen felt intuitively that they had come to the perfect region for producing the variety. They released their first commercial Pinot Gris in 1993, have had huge success since, and are now seen as setting the benchmark for Australian interpretations of the variety. Following in their footsteps is their son, Tom, a winemaker at Quealy wines who has inherited his parents' passion for Pinot G. What's more, he's been to the homes of both the Gris and Grigio styles. "I have worked vintages at Domain Paul Blanck in Alsace, where Pinot Gris is 1 of 4 premium varieties", he explains. "Their vineyards define the quality and the personality of each of their wines. They revel in the power and voluptuousness of these wines, from bone dry with the generous dollop of extract in the middle palate, to off dry with enough flavour and structure to make the wine balanced and suitable with a main course. They are able to make and market their even richer sweeter late harvest styles. The wines are beautiful to drink, slightly drying out with a few years bottle age, and suit their dishes of duck and pork. "I have also worked and spent time in Friuli. Their lighter soils and their food culture define their Pinot Grigio style: crunchy pear, dry and textured. The winemaking art of blending abounds. There are field blends and regional blends of many white varieties, with Pinot Grigio a central component." MORNINGTON MAGIC
Back home, Tom explains the  Mornington Peninsula 's superior suitability for Pinot G down to a combination of regional factors. "It's the climate - cool, maritime, Indian summers. It's the cloud cover and sea breezes. The Red Hill and Main Ridge flank creates intimate valleys of rich volcanic soils that hold onto the rainfall. The dryland farming keeps each berry and bunch tiny and concentrated. Then there's a winemaking fraternity reared on  Pinot Noir  and now applying these skills to their love child Pinot Gris."   ADELAIDE HILLS EXCELLENCE
Another standout Aussie Pinot G producer is  Wicks Estate  in the  Adelaide Hills , where, Tim Wicks, explains, "The cool evenings promote great acid retention in the fruit, along with a gradual flavour ripeness without excess phenolic development. This allows the variety to retain a charming aromatic lift which combines beautifully with the subtle textural elements." At Wicks Estate, they make a Gris rather than a Grigio, but as Tim describes, it may be akin to the Gris style, but it maintains a hint of the Grigio aromatics and racier acid lines. This is reflective of the Gris-Grigio overlap that Tim sees as common in Australia. "We have countless fantastic wines that tend towards either the richer Gris characters or lighter aromatic Grigio characteristics. There are also wines that exhibit traits of both, take our  Wicks Estate Pinot Gris , for example. We like the sharpened focus and aromatic style of the Grigio, but tend to lean towards the textural qualities of Gris on the palate. The styles have their own identity, however, we have diverse terroir and climate in Australia that can lend itself to a hybrid style."   THE PROOF IS IN THE TASTING At the end of the day, whether you go for a  richer Gris or a zestier Grigio , or a mix of both, only your palate can decide. To help you choose, we've got an extensive range from the Mornington Peninsula, Adelaide Hills and beyond to  explore  .
Two Blues Sauvignon Blanc 2014
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