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The best in food and beverages from across the world.

Courtesy of Le Creuset.
Serving Suggestion

Beloved for its cast iron pots, pans and tableware glazed in non-porous, punchy colourways, Le Creuset takes a softer approach this season with its latest edit, Coupé. Available in four soothing hues — sea salt, meringue, shell pink and flint — crockery is the hero of this collection, with low-profile, rimless plates, bowls and sphere mugs available in each of the charming pastel shades. From $28.

Courtesy of Armorica Grande Brasserie.

Restaurateur Andrew Becher, the mind behind Sydney hospitality favourites Franca and Parlar, has opened a new, Parisian-inspired venue called Armorica Grande Brasserie in the city’s Surry Hills district. The 150-seater nods to the timeless charm of classic French dining, with deep red tones, leather banquettes and handcrafted European oak joinery. The menu includes a 400-strong wine list that traverses the globe, while the open kitchen’s custom-built Josper grill flavours a menu centred on woodfire cooking. Order the coral trout crudo with finger lime (pictured), foie gras “torchon” and steak frites, and a round of Citron Vesper cocktails for a citrus-infused nightcap.

Courtesy of Krondorf Wines.
Southern Shiraz

Established in 1847 by families from Silesia (now Germany, Poland and the Czech Republic), Krondorf Wines in the Barossa Valley has played an integral role in South Australia’s wine industry. Its preference for small-batch, minimalist winemaking and old vine resources yields some of the most evocative drops from the region, including its 2023 collection. This release of five limited wines includes the King’s Mantle Shiraz 2019, produced from 25-year-old vines and pressed into French oak barrels for 18 months. Expect rich black forest flavours with dark chocolate and spice aromas. $150.

Lums, Perth.


Nestled in Subiaco, in Perth’s inner west, the new bar Lums is named after its building’s previous occupants the grocers Emily and Charles Lums and specialises in wines of seemingly nearly every varietal and region. Its tightly curated tapas menu rotates regularly with the seasons, with dishes such as boquerones on sourdough, kangaroo with beetroot and cherry blossom gel, and pillowy gnocchi with wild mushrooms and dashi shoyu. Come for a glass of skin contact riesling, stay for the friendly service.

Courtesy of Longshore.

Surf’s up at Chippendale’s The Old Clare Hotel in Sydney, as ex-Hartsyard duo Jarrod Walsh and Dorothy Lee open the doors to Longshore, a restaurant and bar celebrating fresh Aussie seafood. A collision of coastal produce and Asian techniques and flavours, the seasonal menu satiates both snackers or set menu feasters, with dishes including glazed greenlip abalone crumpets with guanciale, steamed sand whiting in xo pipi butter (pictured) and grilled Westholme Wagyu tri-tip with bone marrow sauce. Thirsty? Try a cocktail formulated using the kitchen’s leftover ingredients, such as a strawberry old-fashioned made with zero-waste, house-infused strawberry whisky.

Courtesy of Singleton.
Cheers to 40

The Singleton doesn’t do things by halves, so for its most decadent whisky it rested its 12-year-old whiskies for nearly three decades, before finishing them in Zacapa rum casks. The Singleton of Glen Ord 40-Year-Old is the third and final whisky in its Epicurean Odyssey series, delivering dark chocolate and plum notes with caramelised tropical fruits, pears and pepper spice. $5,940 (700ml).

This is an extract from an article that appears in print in our eighth edition, Page 96 of Winning Magazine with the headline: “Taste”. Subscribe to Winning Magazine today.


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