Australia's leading online wine and food travel guide – top features

Harvest is done now its time to celebrate in wine and food country! »

A bumper year for many means there's lots to enjoy

Australia's leading online wine and food travel guide – top features

Vintage is pretty much over around Australia in all but the coolest regions, and from all reports the quality and yields have been high in many wine regions. So it's time to relax, celebrate, get out to cellar doors, taste wines and have fun! Find out where here »

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Discover Australian wine and drinks

Tasting notes: Charles Oates Fine Apple Brandy (Tas)

Distilled using Willie Smith's Ogranic Apple Cider

Discover Australian wine and drinks

This new brandy is distilled from Willie Smith's apple cider in a locally built Alembic still and aged in a range of Tokay, Muscat and Sherry barrels to develop a smooth and delicious brandy. It's yet another another way to celebrate the apple-growing history of the Huon Valley in Tasmania. Here's tasting notes for Charles Oates Fine Apple Brandy »

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Explore Australia's wine and food regions

Six new Aboriginal tourism experiences in NSW

Indigenous tourism growing

Explore Australia's wine and food regions

NSW’s Indigenous tourism sector is experiencing phenomenal growth, with a 50 percent increase in participation rates and the opening of six exciting new Aboriginal owned and operated tourism businesses. Visitors can now learn more about the culture, including the use of plants and food»

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Food, cooking and dining finds

Australian Native Food Harvest by Julie Weatherhead

A guide for the passionate cook and gardener

Food, cooking and dining finds

They taste great, have amazing health benefits, and grow beautifully in our backyards – so why aren’t we growing and consuming more native Australian edible plants? Julie Weatherhead hopes to change that. In her newly released book she provides practical advice for growing, harvesting, and using Australian native plants in the garden and kitchen »

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Seasonal gems from our website

Recipe: Ribollita with Parmesan Chilli Croutons »

From Superlegumes by Chrissy Freer

Seasonal gems from our website

Ribollita is a rustic Tuscan soup; the name literally means ‘reboiled’. It is often served the day after it’s made, when the flavours have had time to develop. The recipe is versatile, but traditional, served with Parmesan Chilli Croutons »

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