Cassis Mornington review: Luxury amongst the vines in an unbeatable spot
A luxurious mix of rustic and modern in an incredible location.
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A luxurious mix of rustic and modern in an incredible location.
Perthshire horse rider Karen Inkster’s ponies feature in a Western movie filmed in the Highlands of Scotland.
Where to find the best pinot noir outside Burgundy We all know the spiritual home of this notorious grape variety, but there's a surprising contender for its second best region Pinot noir from Mornington Peninsula in Victoria, Australia, is beautifully fresh, scented and balanced Credit: iStockphoto Serious pinot noir fans love to row over which is the grape’s second best region. First is Burgundy, of course, the spiritual home of this variety – few would argue with that. But where else does pinot excel? This is a notoriously difficult and pernickety grape. If it’s too hot, its wine tas...
41 shares Last year, George made headlines after he was found to have underpaid his restaurant staff by nearly $8 million. The former TV star was fined $200,000 for underplaying 515 staff between 2011 and 2017 and will have his business audited for the next three years. Just eat it: The 42-year-old is taking part in a barbecue challenge at Ocean Eight winery on the Mornington Peninsula on January 24, The Daily Telegraph reported on Sunday He was also axed alongside veteran MasterChef co-judges Gary Mehigan and Matt Preston amid a pay dispute. 'Despite months of negotiations, Ten has not bee...
What the Good Food team loved and loathed in 2020 (and look forward to in 2021) The Good Food team Photo: Supplied WHAT WE LOVED Forced captivity Saturday nights when three daughters had no choice but to stay home and the best way to keep this interesting was 'international theme nights'. Japanese night, which involved making sushi and okonomiyaki (yeah, there were costumes) was my favourite. I preserved (beetroot chutney and kasoundi were the best) and ate a waistline-altering amount of home-made pizza because making dough was soothing. Ardyn Bernoth Becoming a better seafood coo...