Travel Reference
In-Depth Information
King Valley, see a huge variety of wines produced. Rieslings, sauvignon blancs and spark-
lings (including an Italian-styled prosecco) shine in the King Valley, along with the com-
plex, tightly structured chardonnay and spicy shiraz of Beechworth, and Milawa's forti-
fieds, cabernet merlots, sangiovese, nebbiolos and pinot grigios. To the west of here,
Rutherglen is also a pioneer, well known for its fortifieds and unctuous stickies. Big -
well, absolutely huge - reds do well here too, but it's the long-cellared muscats and tokays
(aka liquid Christmas-pud) that keep the faithful coming back.
Other less-visited regions include the Pyrenees, known for its French-influenced spark-
lings and, somewhat surprisingly, its absolutely Aussie big, ripe reds; Macedon, which
produces crisp, cold-climate sparklings and minerally European-style chardonnay, riesling
and sauvignon blancs; the Goulburn Valley's Nagambie and Shepparton, for marsanne,
viognier and Rhône Valley reds, some of which are grown from original vines imported
from France in the 1850s; and the Grampians for reds, such as cabernet and dolcetto, as
well as an unforgettable sparkling shiraz.
MELBOURNE CHEFS TO TAKE AWAY
Take home the recipes of some of Melbourne's most loved and respected chefs via their cookbooks:
»
MoVida: Spanish Culinary Adventures
(Frank Camorra & Richard Cornish of MoVida)
»
The Press Club: Modern Greek Cookery
(George Calombaris of the Press Club, Gazi, Hellenic Republic and
more)
»
Origin
(Ben Shewry of Attica)
»
My French Vue: Bistro Cooking at Home
(Shannon Bennett of Vue de Monde)
»
The Cook's Companion
(Stephanie Alexander) - Although Stephanie no longer graces the city's stoves on a
regular basis, her classic kitchen reference is one of Australia's most well-thumbed cookbooks.
»
Chin Chin
(Benjamin Cooper of Chin Chin)
