left row3


In its fifteenth year the Brisbane Fine Wine Festival will be fantastic in the City's Mercure Hotel. We have a magnificent line up of presenters and 5 spectacular Masterclasses to be held at Quay's Restaurant on the 2nd Floor.


Meet the Winemakers and representatives from more than 60 companies and taste their wines.

The 'Taste Theatre' in Quay's has been set up where winemakers and wine educators can inform and entertain on their vineyards and distinctive characteristics of their wines, offering Super Premium Wine Sessions, Vertical Tastings and Wine and Food Matching Sessions at a cost of $39 (incl GST).

Tempting Wine Education Classes at the 2011 Brisbane Fine Wine Festival Friday 17th June to Sunday 19th June 2011.


Visitors to the Brisbane Fine Wine Festival will have the opportunity to taste more than 600 wines but if that is a little too daunting, they can attend one of five different Taste and Talk Masterclassesheld on the 2nd floor in Quay's Restaurant. There are a range of topics to suit the beginner or the connoisseur.

Masterclasses 2011

Vertical Tastings and Wine and Food Matching Sessions
at a cost of $39 each (incl GST)

All Masterclasses will include a wine and food matching segment. The food in all Masterclasses is provided by any of the five Queensland Restaurants with a short description from the chef on why he chose the food match for the specific wine topic.

The Masterclasses take place during the festival in
Quay's Restaurant, 2nd Floor, Mercure Brisbane

Friday 26th June 2009 - Saturday 27th June 2009 - Sunday 28th June 2009


Sessions

Friday 17th June    3:30pm
Saturday 18th June    12:30pm & 4:00pm
Sunday 19th June    12:00pm & 3:00pm


Meet the Winemaker

These are informal classes of duration of up to 60 minutes. Individual winemakers talk through a tasting of their own wines, describing ie. vintage, conditions, fermentation behaviour, yeast selection, regional and varietal characteristics.

These sessions are open to the trade and public and tickets are available for $18 inc GST. Program to be published in March 2011.

Tickets through Ticketmaster.com.au

Sessions:

Friday 17th June 2011 2:00pm & 5:00pm
Saturday 18th June 2011 1:00pm & 4:00pm
Sunday 19th June 2011 11:00am & 12:30pm


McWilliams 'Wine Show Judging Experience'

Price to be confirmed
Sunday 19th June, 1:00pm
Runs for 90 minutes
Leichhardt Room Level 2

Includes fifteen Shiraz Varietal Wines from BFWF Shiraz Wine Judging class. To include Trophy Gold, Silver, Bronze and highly commended wines from the class.

ATTENDEE NUMBERS LIMITED

HOST National Wine Judge and Educator for McWilliams Wines - Karen Macalister


Friday, 26th June 2009


2.00pm
Shiraz Viognier and other Rhone Rangers

The female version of Shiraz. Shiraz Viognier blends have hit the market and impressed wine consumers in a most positive way. Women find the blend softer and perfumed. The styles origin is “Cote Rotie” of the Northern Rhone Valley. Many Rhone wines include Red & White grapes. There are 3 main Red varieties, Shiraz, Mourvedre & Grenache and 3 White varieties Viognier, Marsanne & Roussanne.

[Host]
John Griffiths – Winemaker, The Ritual

[Winemakers]
Patrick Gehrig – Rutherglen Estates
Malcolm Stopp - Peter Lehmann Wines
Thomas Honnef – Ocean View Estate

[Chef]
Jamie Whitlock from Brubeck’s Boutique Foods
Event Menu (opens in a new window)

 


3.00pm
Is Sauvignon Blanc an Aromatic White Wine?

Delicate but well structured. A tasting of Sauvignon Blanc of diverse styles. Find out what produces the unique aroma. A tutored tasting of eight wines including international wines from wine Regions of the world. Wines from France, Chile, South Africa, New Zealand and Australia.

[Host]
Philippe Reboul – Chef & Director, The Truffle Man

[Winemakers]
James McIlwain - Southern Cross Wines
Lucy Wilson - Bremerton
Dan Taylor - Forrest Estate

[Chef]
Stéphane Brémont, Executive Chef from Tukka Restaurant

 


4.00pm
Pinot Noir Wine Challenge

An in depth tasting and debate with 8 medal winning Pinot Noir Wines from Australia’s hottest cool climate sites, culminating in a vote for the Wines of New Zealand, Victoria, Tasmania & Western Australia. Pinot Noir the grape variety of Red Burgundy is one of the more difficult wine styles to produce. The variation in Pinot Noir wines can be extreme and our winemakers will guide you through the styles. Gregory Cook and Keith Nunns from The Point Restaurant have some very different food styles arranged to match the Pinot Noir Wines.

Hosts:
Michael Kyberd – Red Hill Estate

[Winemakers]
Ewan Campbell – Phaedrus Estate
Jeremy Dineen - Josef Chromy
Nigel Ludlow - Barwick Estate

[Chef]
Gregory Cook & Keith Nunns from The Point Restaurant
Event Menu (opens in a new window)

 

5.00pm
Cabernet Sauvignon, Different in Different Regions

Different in different regions - A comparison tasting of 8 wines. Australia’s Cabernet Sauvignon is serious, versatile and rewarding. No one’s cellar should be without a range of Cabernet’s. How do you pick a Cabernet Sauvignon that will grow and develop in the Bottle? We have some of the most talented Winemakers and spectacular wines to help answer your questions.

[Host]
Richard Sheedy – Winemaker, Glen Eldon Wines

[Winemakers]
Greg Follett - Lake Breeze
Michael Hatcher – Hungerford Hill
Malcolm Stopp – Peter Lehmann Wines
Nigel Ludlow - Barwick Estate

[Chef] Todd Rumble from Claret House Wine Bar
Event Menu (opens in a new window)

 


6.00pm
McLaren Vale Reds

McLaren Vale produces some awesome Reds. World class wines that display aroma and flavour profiles that are unique to their vineyards. Wines with vibrancy, animation and personality that cannot be replicated anywhere else in the world. McLaren Vale has it all, a maritime climate with moderating breezes from the Gulf of St Vincent. A history of wine grape production featuring Shiraz, Grenache and Cabernet Sauvignon.

[Host]
Nick Haselgrove – Blackbilly Wines

[Winemakers]
Jon Ketley – Tapestry Wines
Sophie Robson - Galvanized Group

[Chef]
Executive Chef Brenda Fawdon from Mondo Organics
Event Menu (opens in a new window)


Saturday, 27th June 2009


11.30am
Chardonnay Just Got Better

Chardonnay has only been grown in Australia since 1973. Most Grape Vines are not at their consistent best until the plant is 15 years old. We are now seeing the majority of Chardonnay Vines reaching maturity and they are producing better wines. The Judges Panel was most impressed with the overall quality of the Chardonnay. Mike Kyberd from Mornington Peninsula’s, Red Hill Estate will lead the tutored tasting to explore the range of wine styles that are Chardonnay. We’ll look at Chardonnay from the Hunter, Mornington Peninsular, Tasmania, Tumburumba, Limestone Coast and Margaret River.

[Host]
Michael Hatcher – Hungerford Hill

[Winemakers]
Nigel Ludlow – Barwick Estate
Michael Hatcher – Hungerford Hill
Ewan Campbell – Phaedrus Estate

[Chef] Mark Bocquee, Executive Chef from Azafran Restaurant
Event Menu (opens in a new window)

 


1.00pm
Italian Wine Varietals in Australia

Lagrein and Grillo sound like Italian fashion designers – in fact one is a red grape variety, the other an Italian IGT Wine. Learn more about both of them along with other Italian – origin varieties in this stimulating session that will examine the style and unique savoury character of several Italian wines, including the one regarded as the only Italian Red, Chianti that is Sangiovese.

The tasting will feature the highly praised Pizzini Coronamento Nebbiolo, Rabacuori Sangiovese, the Italian Pulvino Grillo and an Australian Lagrein, along with several wines produced from Italian grape varieties, to be complemented by tasting plates from the Chef.

[Host]
Joel Pizzini – Pizzini Wines

[Winemakers]
David Barnett – Hartz Barn Wines
Kieran Carney - Clovely Estate

[Chef]
Salvatore Siragusa from Dell Ugo Café, New Farm
Event Menu (opens in a new window)

 


2.00pm
Dry Semillon – One of the World’s Undiscovered Secrets

Australia’s International Classic Wine Style. Examples of wines young and aged, predominantly from the Hunter Valley with a classic wine from South Australia. Bill Sneddon will guide you through the unique flavour profile of Semillon and illuminate the characteristics which will produce a good cellaring style Semillon and Jerome Dalton will wow you with how Semillon is the most unique food friendly wine.

[Host]
Bill Sneddon – Allandale Wines

[Winemakers]
Mike Kyberd – Arrowfield Estate
Malcolm Stopp – Peter Lehmann Wines

[Chef] Jerome Dalton from Dalton Hospitality
Event Menu (opens in a new window)

 


3.30pm
Stickies and Dessert Wines

Botrytis wines & stickies. The Riesling is floral and perfumed, the Semillon spicy with marmalade accents, they can be Ice Wine Styles, Rack Dried Styles or Cordon Cut. Five of them will be matched with sweet sensations. Then there are Australia’s unique Muscats and Tokays that are rich, unctuous, spicy, resinous wines. Sinful with dessert. “To sip an Australian Tokay or Muscat is truly to taste the flavours of history.”

[Host]
Bill Sneddon – Allandale Wines
Chris Pfeiffer – Pfeiffer Wines

[Winemakers]
Manda Duffy – Barambah Wines
Malcolm Stopp – Peter Lehmann Wines

[Chef] Chef Martin Duncan from Freestyle Tout
Event Menu (opens in a new window)

 


4.30pm
Queensland Styles

A tutored tasting led by Queensland’s first ‘Master of Wine’, Peter Scudamore-Smith. Peter has consulted and made wine for 20 or more wine companies in Queensland and many more in other Regions of Australia. Peter and two highly awarded Queensland Winemakers will guide you on a tour of two of the best performing grape varieties in Queensland to date, Shiraz and Verdelho. Wines from Barambah, Sirromet, Ravens Croft, O’Reilly’s and Clovely will be in the line up.

[Host]
Mark Ravenscroft – Ravens Croft Wines

[Winemakers]
Kieran Carney – Clovely Estate
Manda Duffy – Barambah Wines

[Chef] Chef Richard Mellor from Quays Restaurant, Mercure Brisbane
Event Menu (opens in a new window)

 


6.00pm
Merlot

A sideways look at Merlot and her blends. The perfect Merlot is mulberries, plums, fruitcake, violets, cherries and roses, with the diversity of Australia’s viticulture landscape, where do the best Merlot wines come from? Let the experts direct you. A unique tasting of 8 wines featuring the Chilean “Carmenere” previously thought to be Merlot, a delectable Sparkling Merlot and a South African Merlot.

[Host]
Richard Sheedy – Winemaker, Glen Eldon Wines

[Winemakers]
James McIlwain – Undurraga Sibaris
Kym Turvey – Lincoln Estate
Jon Ketley – Tapestry Wines

[Chef] Chef & Owner, Greg McDonald from Oxley’s on the River


Sunday, 28th June 2009


11.00am
Pinot Grigio & Gris

In Italian, Grigio means grey and the grape variety has grey colours on the skin of the grape just before it’s fully ripe. The Italian’s pick the Grigio early in the season when the grape juice has grippy acidity. Northern Italian Grigio wines have a fresh almond and green pear fruit character. Examine the style with the experts. Pinot Grigio is the new age wine for generation x & y.

[Host]
Michael Kyberd – Red Hill Estate

[Winemakers]
Joel Pizzini – Pizzini Wines
Fil D’Arro – Italiquore Wines
Ewan Campbell – Phaedrus Estate

[Chef] Sarah Mahoney from Kis Cucina
Event Menu (opens in a new window)

 


12 noon
Shiraz – Bottled Sunshine

A quote from Peter Lehmann “Shiraz, the grape variety God made with Australia in mind”. To think that Shiraz Vines were pulled out in the 60’s and today Shiraz is our biggest selling export variety and the most planted grape variety. It is no wonder that Shiraz Varietal Red is our most popular and most Awarded Wine. Almost every region produces good and sometimes great Shiraz.

One of our Senior Judges comments on the Shiraz class of Wines. “Best class in Show, some exciting fresh, fruity and complex wines, only issue was over/under ripe characters”. Four Winemakers who were responsible for these wines will run a tutored tasting on what to look for in a great Shiraz and to answer your questions on how to cellar this iconic Australian Wine.

[Host]
Malcolm Stopp – Peter Lehmann Wines

[Winemakers]
Richard Goodine - Stone Coast Wines
Guy Adams – Brothers in Arms
Richard Sheedy – Glen Eldon Wines

[Chef] Will Brennan from Sticks Restaurant at the Chalk Hotel
Event Menu (opens in a new window)

 


1.00pm
Classic Riesling Drops

The purity of fruit character and Inherent natural acidity of the Riesling grape produces a wine with wonderful lemon-lime citrus aromas and flavours. The Riesling’s mineral characters can be enjoyed as a fresh fruit driven style or as a deliciously complex bottle aged wine.

[Host]
Richard Sheedy – Glen Eldon Wines

[Winemakers]
Dan Taylor – Forrest Estate
Jane Willson – Neagles Rock
Malcolm Stopp – Peter Lehmann Wines

[Chef] Brent Farrell from Brent’s on Miskin, Toowong

 


2.00pm
French Styles Down Under

This class provides you with the opportunity to learn about how French Varietals perform in different growing conditions. Chardonnay and Pinot Noir are the grape varieties of White and Red Burgundy. Australian Winemakers have traditionally tried to emulate the French styles however in a predominately hot climate like Australia, new techniques and a great understanding of the grape varieties has meant that Australian Wines are quite diverse.

[Host]
Chris Pfeiffer – Master of Wine

[Winemakers]
Michael Hatcher – Hungerford Hill
Jeremy Dineen – Josef Chromy

[Chef] Meyjitte Boughenout (2 star Michelin Chef) from Absynthe Restaurant (Q1 Gold Coast)

 


3.00pm
Alternate Red Varietals

Chambourcin, Nebbiolo, Tempranillo, Malbec, Petit Verdot & Durif. These are the red wine styles of central & southern Europe. The Mediterranean food & wines have a synergy that is hard to fault. A tapas & Tempranillo can be magic. The Winemakers will guide you through nine wines explaining there origin, their adaptability to Australian conditions and their unique characteristics.

[Host]
Ben Potts – Ben Potts Wines

[Winemakers]
Joel Pizzini – Pizzini Wines
Malcolm Stopp – Peter Lehmann Wines
Mark Ravenscroft – Ravens Croft Wines

[Chef]
Scott Johnston from Vino’s Restaurant
Event Menu (opens in a new window)

 



For more information on purchasing tickets by credit card contact TICKETMASTER


Classes will be held 
in Quay's Restaurant

Quays Level 2 Mercure Brisbane

cnr Ann St & North Quay
Brisbane Qld 4000

Click here for 
venue details

A range of Sponsors have provided assistance through the provision of food and other refreshments available to our guests. They also have contributed to the Masterclasses and Seminars by providing the food to complement the topic of discussion.

   


Group Discounts available for 10 or more
tickets to any particular Masterclass


John Griffiths – The Ritual

Currently completing his 27th vintage at his winery in the Swan Valley.  John gained his degree in Oenology from Roseworthy Agricultural College in 1985, and has worked in New South Wales, Victoria, South Australia, California and Western Australia.  He came to Western Australia as Houghton’s winemaker in 1993, and subsequently established his own vineyard and winery in the Swan Valley in 1998.

John has been working with Shiraz, Grenache and Mourvedre since 1990, and more recently Viognier.  He has developed The Ritual wines from a single vineyard in Dwellingup, south of Perth, which has been described by Dr John Gladstones as having comparable conditions to Chateauneuf de Pape.  John is attracted by the rich flavours and drinkability offered by the Rhone varieties.  He sees them as “down to earth” varieties offering a broad palate of distinctive characters from which to craft attractive and interesting wines.

Go Back


Brubeck’s Boutique Foods

Brubecks Boutique Foods are a unique producer of fresh, fabulous handmade, lifestyle food. We use only the highest quality ingredients, the tastiest recipes and are tirelessly committed to producing an amazing array of products. We recognise your need to have restaurant quality meals in your own home.
www.brubecks.com.au

Go Back


Chef - Jamie Whitlock

Our resident chef and owner, Jamie Whitlock has turned the Queensland food scene on its head. After working his way around the kitchens of Europe and beyond (and snaring his lovely Irish wife, Jen), Jamie returned to Brisbane to nut out a business plan for showcasing the skills he picked up overseas and Brubeck’s Boutique Foods was born!

 

Go Back


Philippe Reboul – The Truffle Man

The Truffle Man and Fromart are delighted to announce the market launch of Truffe`, their new born truffle cheese made in Queensland! Truffe` is a semi-hard Swiss style cheese with truffle shavings and a balanced truffle flavour also allowing the cheese to express it’s subtle nutty flavour. The cheese recipe has been developed to best accommodate the truffles and is exclusively made of Jersey cow milk from the pastures about 30mins north of the Sunshine Coast. Truffe’ is highly recommended as a perfect accompaniment for both red and white wines, older champagnes and even port style wines!

Phillipe got married in Brisbane in 1993 and hence our river city was not totally new to him when he and his family decided to call Australia home in 2006. With a strong passion for food and wines, Philippe, also known as The Truffleman founded RBL International in that same year. Sine then, The Truffleman has been supplying the best hotels and restaurants of Queensland (and beyond) with fresh truffles (Australian and European), caviar, foie gras, wines, champagnes and more.
www.thetruffleman.com.au

Go Back


Tukka Restaurant

Tukka aims to lead the development of true Modern Australian Cuisine celebrating the flavours of Australia’s native foods. We are creating a cuisine that Australia can call its own for the enjoyment of locals and visitors alike. A cuisine that embraces the best ingredients, and combines them with native herbs, spices and berries to produce a true taste of Australia.

Tukka offers seasonal menus and degustation options designed to take you on a journey of amazing flavours paired with some of Australia’s best wines and beers. Our menu selection also offers more traditional, vegetarian and gluten free options to cater for all guests.

The restaurant is also available for private function, and a private room is also available for special meetings and/or dinners. From cocktail party to sit down dinners Tukka’s dedicated professional team will take you on a culinary journey for you and your guests’ enjoyment. The team strongly supports local ingredients and new featured produces will soon be available.
www.tukkarestaurant.com.au

Go Back


Chef - Stéphane Brémont

Stephane is the talented head chef behind the menu at Tukka Restaurant. He has combined his classical training with a passion for native Australian cuisine and premium Queensland produce. At only thirty, Stephane is one of the most promising chefs in Australia today.

After four years in Hospitality College, in his native France, Stephane moved to Provence, to further his training. Interrupted by compulsory National service, he was appointed as personal chef to a four star General.

After twelve months he was pleased to be relieved from Army life, and moved to London to join the brigade at Mon Plaisir, a well acclaimed traditional French Restaurant in Covent Garden. He then went on to join Michelin trained chef Mark Brown at the Belvedere Restaurant, in the heart of Holland Park.

It was during this time that he decided to follow his girlfriend to her home. He joined Berardos in Noosa Heads, under the direction of Head Chef Dayle Merlo, and then award-winning Head Chef David Rayner. During this association with Rayner, he grew passionate about the Australian quality produce.

A new young family saw the relocation to Brisbane, where he joined Master Chef Romeo Rigo. Stephane’s training with Romeo added further to his refined style and discipline.

Stephane joined Tukka Restaurant (formerly Cumquats) in November 2004 and is now leading the team with great success. Stephane is applying his classical training to create a unique national cuisine incorporating the best of our local produce perfectly combined with more traditional ‘bush foods’.

Stephane can be heard in a regular cooking segment on ABC 612am with Warren Boland along side some of Brisbane’s leading chefs, such as Alastair McLeod. Stephane is looking to expand his media commitments and promote the development of native Australian cuisine and the use of Queensland produce.

Go Back


Michael Kyberd

Michael Kyberd has now been winemaker for Red Hill Estate over eight vintages and has overseen some major transitions in the product range including the development of the Classic Release and Bimaris range of wines which have impressed both the drinking public and wine judges nationally and overseas.
Michael entered winemaking as a seasoned marketer which has helped him understand what it is that people want to drink. Being one of the top students in an outstanding year at Adelaide University (ex Roseworthy), he was selected as one of only two students to be an Associate Wine Judge which required a fine palate, maturity and excellent communications skills. During his studies his knowledge was also enhanced while spending the 1997 vintage at the famous d’Arenberg winery in McLaren Vale.

Arriving at Red Hill Estate just before the start of the 1998 vintage, Michael began as the assistant winemaker and took over the reigns as Senior Winemaker in mid 1999 when Jenny Bright decided to head home to New South Wales. Later that year he was invited to be an Associate Judge at the National Wine Show where the Red Hill Estate 1998 Chardonnay scored a gold medal. Michael is also actively involved in the development of the Mornington Peninsula as one of the pre-eminent cool climate winemaking regions of Australia and is a member of the executive of the local vignerons association.

‘We’ve all been working pretty hard over the last eight years and I believe we are now on the verge of great success both in Australia and in our key export markets. With the exciting new vineyards we have coming on stream, the wines will just keep getter better,’ says Michael.

Go Back


Jeremy Dineen – Josef Chromy Wines

Jeremy Dineen, Chief Winemaker has extensive wine industry experience having competed numerous vintages in Western Australia, McLaren Vale and the Goulburn Valley. His intimate knowledge of Tasmanian viticulture and of the complexities associated with cool climate winemaking was attained during 5 vintages at Hood Wines with as many as 38 vineyards under his care. In just 2 short years Josef Chromy Wines have amassed over 10 trophies and 93 medals making it one of the most successful launches in the history of the Tasmanian Wine Industry.

www.josefchromy.com.au

Go Back


The Point Restaurant

Brisbane’s ever growing and vibrant restaurant scene is headed by The Point Restaurant Bar situtated in the beautiful South Bank Parklands. Modern Australian cuisine with an international flavour and style giving you a fresh and exciting dining experience, befitting the sylish architecture. Enjoy a unique menu including breakfast with a twist, lunch, dinner and tasty tapas for the puckish complemented by an extensive local and international wine list and full beverage bar for lovers of a fine drop.
www.thepointrb.com

Go Back


Chef - Gregory Cook & Keith Nunns

Head Chef Greg Cooke guarantees, modern Australian cuisine with international flavour and style giving you a fresh and exciting dining experience, befitting the stylish architecture.

Go Back


Richard Sheedy – Glen Eldon Wines

Richard Sheedy is destined to become one of the eminent operators within the Australian wine industry. After leaving St Hallett Wines in 1997 Richard took on the responsibility of General Manager / Winemaker for Elderton Wines. With an already proven track record, Richard offers a blend of business skills as dynamic as his wine blends are rich and balanced.

Having a unique amalgam of outstanding viticultural and winemaking skills, combined with excellent sales and marketing skills, with Richard at its helm, Glen Eldon Wines is guaranteed of a strong future and success. Already, only one decade into operation, Glen Eldon Wines has been built into a winery with multiple distribution channels, brand recognition and global demand.

Receiving consistently fantastic reviews from the likes of James Halliday, Stephen Tanzer and Robert Parker Jnr, Glen Eldon Wines is poised to become one of Australia’s great wineries.
www.gleneldonwines.com.au

Go Back


Claret House Wine Bar

A place to drink something beautiful…

Tucked away in the London Woolstores building in Teneriffe, Claret House Wine and Food is stylish, laid back and feels a bit like home.

Fill your glass with something delicious and soak up the breeze from your spot on the deck, or hole up in a cosy leather booth and let our knowledgeable staff suggest the perfect plonk.

With 20 drops by the glass and 150 on the list, you can choose from wines you love and those you've yet to discover. A range of imported and Australian boutique beers and an extensive spirits list means there's a tipple for every taste.

Chef Dan Cossart (ex-Augustines) has introduced five star dining at bar prices with a menu so mouth watering you may well order one of everything.

Open ... Tuesday to Friday 4pm to 12am ... Saturday 2pm to 12am ... Sunday and Public Holidays 2pm to 10pm

Can't wait to see you ... !

Go Back


Chef - Todd Rumble

Details Coming Soon.


Go Back


Nick Haselgrove

Nick received a degree in Oenology at Roseworthy College and joined James Haselgrove Wines as Winemaker in 1990. James Haselgrove Wines was established in 1981 and Nick has been a driving force in McLaren Vale in terms of promotion and development of the Region.

Nick was named Bushing King in 1993 and has won considerable Winemaking and Wine Awards over the past 18 years.

Blackbilly is one of the many wine labels within the Hazelgrove portfolio.
www.haselgrovevignerons.com

 

Go Back


Mondo Organics

Mondo catering offers a unique service specialising in designing innovative menus tailor-made for each function, including specific dietary requirements. We use fresh, quality organic ingredients.

At Mondo, it is important to us that we create a lasting relationship with our clients. The Mondo catering team prides itself on reliability & presentation, and is dedicated to making your event a memorable occasion.
www.mondo-organics.com.au


Go Back


Chef - Brenda Fawdon

Brenda Fawdon, Owner / Managing Director of Mondo Organics, has been a restaurateur and chef in Brisbane since her first restaurant, Primavera, opened in 1981. She is the visionary and driving force behind the Mondo concept. Brenda has an insatiable fervor for 'real food' and premium old and new world wines.

Brenda is an enthusiastic teacher and occasionally she presents at the Mondo cooking school. She is zealous about ingredients, has a vast knowledge of food, and she has the ability to share her expertise with others. Brenda makes a mouth-watering saffron seafood risotto prepared with just-caught seafood.


Go Back


Azafran Restaurant

“Azafran” (pronounced A-Zaffron) is the Spanish word for Saffron. The name was chosen due to the diverse range of uses of Saffron and the general intrigue associated with the prestigious spice. Furthermore, the owners, Sarah and Marc absolutely loved their time spent travelling in Spain and the rustic burnt orange/red colour of Saffron suited the small house in which Azafran is located.

More specifically the charming Queensland cottage with deep red walls and subtle lighting is composed of 4 separate dining rooms and a small covered deck that seats up to 8 people. The service is friendly and professional with a personal air – everyone that works here lives in the immediate area and some staff have been here since the beginning and are such an asset to our local clientele.

The aim of Azafran has always been to produce the quality and finesse of food that you would find in the city without the price tag or the parking issues! Marcs’ French-Mauritian heritage influences the Modern menu with a European touch but his love of Asian flavours often sees him flirting with such ingredients in some of the dishes!

Azafran has been in business for almost 5 years now and has been described as “a culinary oasis” in Annerley – a suburb not known for dining. The restaurant sits on a suburban street amongst pretty trees and character-style Queenslander homes providing a tranquil alternative to bustling dining strips.
www.azafran.com.au


Go Back


Chef - Marc Bocquee

Marc brings to his business, an energy and enthusiasm that is reflected in everything that is Azafran. Marc completed his apprenticeship working at the fine diner “Augustine’s on George” where he met his future wife Sarah who was waitressing whilst studying a Business/HR degree. They took off to further pursue their career and life passions travelling Europe in 2000 and 2001. Whilst based in London Marc worked at the exclusive London Capital Club and also at the infamous Mosimanns in Belgrave Square.

Marc has worked with some of Brisbanes’ better known chefs and establishments such as Gerties, and as Sous Chef with renowned Brisbane Chef, PJ McMillan.

Marc has been described as a “genius” for his ability to delicately marry flavours in order to produce interesting and unique combinations. Over the 5 years he has had his own restaurant he has noticed that he has gained a reputation for not only creating sensational desserts but consistently producing a dessert selection whereby it is hard to make a choice! “Customers often arrive with the distinct idea that they need to order their meal for the evening around fitting in dessert!”

Marcs passion and absolute commitment to perfection has ensured that his restaurant is known for its consistency – if Azafran is open then Marc is the chef at the stove! After years of cooking his wife Sarah still can’t believe that he can arrive home late and still lick his lips as he eats dinner himself! “He just loves food – it’s just what he was meant to do with his life!”

Go Back


Joel Pizzini – Pizzini Wines

While studying at Charles Sturt University in Wagga Wagga Joel completed three vintages with King Valley Wines. Since finishing his degree Joel has completed a number of vintages at leading wineries in both Australia and Italy – these include Leeuwin Estate in the Margaret River, Stonier Wines on the Mornington Peninsula, Marenco in Piemonte and Isole e Olena in Tuscany. Isole e Olena is one of the world’s top ten wineries and produces one of the three top Sangioveses in Italy – the other two are made by Antinori.

Learning from the best Australia and Italy have to offer and harnessing his own passions Joel wants to make wines which are layered and elegant with texture and flavour. Joel wants to make wines that offer the drinker layers of smells that make the mouth water and keep you wanting more.
www.pizzini.com.au

Go Back


Dell Ugo Café

Brisbane’s award winning Italian Restaurant!
For bookings and take-away orders phone Gloria or Donovan on 3254 2188
www.dellugo.com.au

Go Back


Chef - Salvatore Siragusa

Born in Agrigento in Sicily, Salvatore’s passion for cooking came from his mother of course, but he worked in London for some very good restaurants, one being Giorgio Locatelli. He has been head chef and executive chef for the past 5 years, he really has a passion for his work as he loves to create and is very well organized in the kitchen. He has been given the head chef position at Dell’Ugo, New Farm and he is working miracles with the food; and his team love him because he explains and makes them understand why it is important to be passionate about what you do. He makes all our pastas as this is something that Dell’Ugo has always done and he loves his work.

Go Back


Kieran Carney

Kieran started in the wine industry in 2001 in the South Burnett Region while attending Charles Sturt University. After my first vintage in 2002 I was employed by Casella Wines as a Trainee Winemaker and remained with Casella Wines until December 2008. During his time at Casella Wines he worked in Premium and Commercial production, both red and white winemaking. After leaving Casella Wines Kieran joined Clovely Estate where he continues to enjoy the role of Winemaker.

Go Back


Bill Sneddon – Allandale Winery

Allandale's winemaker Bill Sneddon has enthusiasm, knowledge and love of his craft, which has been acquired from over 16 vintages at Allandale. He is also is a graduate of Oenology from Charles Sturt University. Bill has a commitment to making wine of distinctive quality from which Allandale's reputation is recognised. Now known to most as a true Chardonnay King!
www.allandalewinery.com.au

Go Back


Dalton Hospitality

Dalton Hospitality is a boutique catering company specialising in high end catering for corporate events, weddings, engagements etc. Everything from cocktail parties to formal dining we can accommodate either in-house or off-site.

We also have three beautiful venues depending on your requirements;

  • The Tivoli theatre (sit-down 300pax to 1500pax stand-up)
  • Keperra Country Golf Club (up to 150pax)
  • Pure Adrenalin which is a 90ft cruiser perfect for more intimate gatherings of up to 70 people
  • Dalton Hospitality also provides off-site catering.

www.daltonhospitality.com.au

Go Back


Chef - Jerome Dalton

Jerome a chef for 17 years, founded Dalton Hospitality Catering in 2003 after spending a lot of time in various fine dining kitchens around Australia and The UK. He now provides top-end catering for everything from weddings, to corporate and charity events. 

Go Back


Chris Pfeiffer – Pfeiffer Wines

Chris Pfeiffer graduated as a Winemaker in 1974, the following ten years he experienced Winemaking in Coonawarra, Corowa, Mildura, the Barossa Valley and the Hunter Valley. In 1984 he purchased an existing Winery and Vineyard with considerable history and promise, and of course a lot of work to be completed. He became Chief Winemaker of Pfeiffer Wines, a family owned company which today his 2IC Winemaker is his youngest daughter Jen Pfeiffer. Their philosophy is that "Wine is made in the Vineyard" and he has closely adhered to this since the beginning in 1984.

www.pfeifferwinesrutherglen.com.au

Go Back


Freestyle Tout

Owner Martin Duncan’s café at Emporium continues to be as popular as the Rosalie original. Once mainly attracting traditional afternoon tea devotees, a new chef has been busy re-working the savoury menu. The result is a range of seasonally inspired dishes suitable for all appetites, from lighter soups and salads to a daily market fish through to hearty lamb shanks. Follow this up with the type of desserts Freestyle is well known for, such as the burnished orange with orange confit and macadamia ice cream or a simple little chocolate and honeycomb semifreddo and vanilla ice cream.

The food is easy-going bistro fare with a modern Australian twist accompanied by lots of familiar names and mid-priced wines from Australia and New Zealand, as well as imported and boutique beers. There are also an unbelievable 11 stickies or fortified wines by the glass.

www.freestyletout.com.au


Go Back


Chef – Martin Duncan

Martin Duncan open Freestyle Tout 11 years ago in Rosalie as a gallery, florist with coffee and dessert. “I went with the flowers and desserts originally because they are both feel good, inspired by love and are great for the soul!” Since its inception, Freestyle Tout has grown into a dessert café with an iconic reputation throughout Brisbane.

In December 2004, Martin opened Freestyle Tout at Emporium and has recently opened another Freestyle Tout at West End. Martin still has the art and dessert concept at both restaurants enhanced by an all day savoury menu.

Each calendar month, Freestyle Tout restaurants showcase a new artist.

Martin, who is a qualified chef with a passion for desserts. He is regularly featured in the media promoting the hospitality industry, consults to several magazines. Martin was the guest chef on Virgin Blue’s inflight magazine Voyeur, with monthly food pages for 11 issues.

In March 2005, Martin initiated a monthly networking evening called the Queensland Food Beverage Industry (FBI) with key media, Government departments and local foodies. The FBI group is also used to showcase Queensland chefs, produce and wines.

Go Back


Peter Scudamore-Smith MW

Peter has over 20 years winemaking and wine judging experience. As consultant winemaker. Peter has several QLD, NSW and Victorian clients. The Wine Press Club and Queensland Wine Industry Association has recognized him for his contribution to the Queensland Wine Industry. Peter was one of the first Masters of Wine in Australia achieving this in 1991. In 1999 he moved to form his own company specializing in wine production and technical style development with an emphasis on Queensland brands when this local industry started to grow quite strongly from private investment. Since then he has developed an in-depth knowledge of the grape varieties and wine styles of all the viticultural sub-districts of the south east. He is the 1985 Australian winner of the Vin de Champagne Award from the professional wine trade.

Peter commenced his wine judging interest in 1977 when asked to train as an associate judge at the annual Brisbane Royal National Association wine show and other interstate shows. Peter continued as an associate judge until 1980 and was then appointed a full judge. Since this time he has judged over 80 wine shows nation wide, some as chief judge. 1970 Bachelor of Applied Science (Chemistry) at University of Southern Queensland, 1976 Passed core subjects in Industrial Microbiology, University of Queensland, 1983 Bachelor of Applied Science, (Wine Science), at Charles Sturt University, 1987 Professional Member Australian Society of Viticulture & Oenology, in 1990 he gained a Rosemount Travelling Bursary to study for the Master of Wine exam. In 1991 he gained that ultimate honour of Master of Wine (Institute of Masters of Wine London), Australia’s second, and since is an established international wine authority. As of 2004 Australia had fifteen Masters of Wine, two of which are Queensland based.
www.ewineconsult.com

 

Go Back


Quays Restaurant – Mercure Brisbane

Within the hotel, Quays Restaurant and Bar offers beautiful views of the Brisbane River and Southbank Parklands.

Featuring the finest local produce, Quays Restaurant & Bar is open for buffet breakfast and dinner daily. Children and groups can be catered for.

So, come and discover the magic of Brisbane and let us help you experience the hospitality of Mercure.
www.mercurebrisbane.com.au/mercure_dining.html

Go Back


Chef - Troy Bedford

With over 20 years experience working in the hospitality industry, Mercure Brisbane and Ibis Brisbane executive chef Troy Bedford brings a mix of five star hotel and small restaurant experiences to the table.

Born and bred in Brisbane, Chef Troy finished his apprenticeship in the early nineties and headed south to work at the 5 star Fairmont Resort in the Blue Mountains. He then returned to Brisbane to work at Lennon’s Hotel, the Park Royal and then the Sheraton Hotel Brisbane’s signature restaurant, Carriages. It was for that restaurant that he won Brisbane’s Best Restaurant, awarded by Brisbane Gourmet Club.

After qualifying as Executive Sous Chef of Sofitel Brisbane, the position of Executive Chef became available at both the Mercure and Ibis Brisbane. Troy has been with the Hotels for the past 2 and half years, enjoying the experience of running his own brigade and seeing his young team grow into aspiring chefs of the future.

Go Back


Chef - Richard Mellor

 


Go Back


Oxley’s on the River

Located on the Brisbane River at Milton the restaurant has been purposely built with floor to ceiling windows to take advantage of the unmatched views of the city skyline and the lazy meanderings of the Brisbane River.

Recognised for quality seafood, fresh daily from all over Australia, Oxley's astounding selection of dishes also includes thoughtful consideration for vegetarians.

Since the opening of the restaurant in 1988 Oxley's On the River has been recognised throughout the industry for consistently serving the freshest and finest food by winning many many awards.

It is also regarded as Brisbane's most popular weddings and reception venue having won the coveted Best Restaurant Reception Venue in Queensland for the last three years at the Annual Bridal Industry Awards.

Reserved no charge parking is available at the John Oxley Centre. A pleasant 100 metres walk on the footbridge underneath Coronation Drive finds you at the smartly appointed restaurant.
www.oxleys.com.au

Go Back


Chef - Greg McDonald

With 35 years experience, from humble beginnings as an apprentice chef, Greg McDonald has now two very successful businesses under his belt – Oxley’s on the river and Captain’s Cove Function Centre. His culinary journey has taken him over to France, training as a saucier, to a highly sought after reception venue in Melbourne Quat Quatta and to a 10 year stint on Hamilton Island working as the Executive Chef.

Now Greg has hung up the uniform and concentrates on running his two businesses. Oxley’s on the river has been an old iconic favourite of Brisbane’s for many years. Greg is now working hard to take the old out of Oxley’s and restoring it with new exciting food, friendly but professional service and great value for money. With floor to ceiling glass windows, this venue hosts fantastic views of the Brisbane River and is the perfect accompaniment to a great meal.

Go Back


Kis Cucina

Kis Cucina- meaning keep it simple kitchen is all about the food and expresses a 'quality is the key' approach to contemporary dining. The menu is an innovative blend of Australian meat and seafood produce with a Mediterranean cuisine influence. The emphasis is on a simplicity and purity of flavour that is seasonally changed. This restaurant is dedicated to showcasing Australian art, coffee and boutique winery's. Desserts are another lovely surprise and a true passion of this kitchen.

Go Back


Chef - Sarah Mahoney

Sarah-Jane Mahoney: Chef and owner of Kis Cucina (Keep it Simple Kitchen)
Brisbane born and based Sarah-Jane Mahoney qualified in 1996 whilst at Pier Nine as head pastry chef and staff member of the year. She then went on to open six restaurants around Brisbane.  Cafe Chagall of Milton, Aqaulinea of Tenneriffe, Vroom Cafe of Fortitude Valley, Luxe of Fortitude Valley, Bartini of Yeronga and finally her own Kis Cucina of Graceville.

Sarah’s philosophy of fine food is to provide the palate with a clean, subtle and above all flavoursome taste. She produces seasonal menu’s each year that borrow from European condiments and cheeses using Australian meat, seafood, fruit and vegetables. Her contemporary restaurant exclusively supports a boutique Australian wine list and offers a three course a la carte service. All stocks, sauces, breads, ice-creams and desserts are made fresh on premise. In 2008 Kis Cucina was nominated for best small business in the Quest newspaper awards.


Go Back


Malcolm Stopp – Peter Lehmann Wines

Having worked full time within the Wine Industry, Malcolm comes from 6 generations of family Wine & Spirit Merchants (E. Chancellor Pty Ltd. Est 1873), in Tasmania. As a graduate from Roseworthy Agricultural College in wine marketing in 1983, Malcolm has been associated with Peter Lehman Wines since 1991and was National Sales Manager from 1996 until appointed National Public Relations Manager in 2003. As well as being National PR Manager, he was New Zealand Export Manager from 2002 – 2008, after his PR role expanded to include more international coverage.

He has worked in four vintages, 3 in Australia (2 Barossa Valley, SA; 1 Tasmania) and 1 in France (Chateau Petrus, Bordeaux; 1989). He has worked in the U.K. wine trade for 15 months based in London (1988/89)
Prior to joining Peter Lehmann full time in 1996 he had worked for Samuel Smith & Sons (8yrs), Baker Liquor Merchants/Inchcape Liquor Marketing for (7yrs).
www.peterlehmannwines.com.au

Go Back


Sticks Restaurant

The new Chalk Hotel is a vast complex of bars and eateries, all decked out with crisp, airy white decor, modern furnishings, high ceilings and sparkling lights that reflecting off the white teeth and spangled outfits of their young and beautiful clientele. Sticks is the more upmarket dining effort in the hotel, offering a stylish menu of modern Australian cuisine. Upmarket it may be, but Sticks is still quite open to the rest of the hotel and gains a down-to-earth feel and an occasional edge of excitement from the charged hum of the bright young things in the bar.
www.chalkhotel.com.au

Go Back


Chef - Will Brennan

Both Will’s grandfather and father operated restaurants as he was growing up in Launceston, Tasmania.  He started his hospitality career at these restaurants and found a passion for customer service.  At the age 18 he went over to Kings Canyon Resort in the middle of Central Australia as an F & B attendant. He ended up running two restaurants here including an outside fine dining restaurant called ‘Sound of Firelight’ under the stars.

Will then travelled to Europe and spent 2 years running a 200 seat restaurant which was part of one of Dublin’s biggest hotels, Camden Court Hotel. He returned to Australia in 2003 and has been in Brisbane ever since. The first two years were spent at the Albert Park Hotel (now the Watermark) as Restaurant Manager and the rest of the time he has been employed as the Restaurant Manager of Sticks Restaurant at the Chalk Hotel. The biggest achievement thus far has been winning the Restaurant and Caterers Award for Best Restaurant in a Pub/Club/Tavern in 2007.

  

Go Back


Jane Willson – Neagles Rock

After training as a registered nursing sister in the early 80's, Jane made a significant career change to the wine industry and has spent the last 12 years in various marketing positions for small and large wineries. After completing Roseworthy College (only just - there were many distractions) in 1987, her first working introduction to the industry was in Sydney in 1988 with Lindeman Wines. Assigned to master and gentleman winemaker Mr Karl Stockhausen as his PA and then marketing assistant was, says Jane, the most welcoming introduction any young enthusiast could hope for.

In 1990, Penfolds (then owned by Adelaide Steamship) acquired Lindemans Wines and later that year Seppelt (owned by SA Brewing) bought the combined group of companies. Fortunately the timing was in Jane's favour and she survived both acquisitions. Jane describes the years as torrid and very demanding, however, says the knowledge gained during that five year period was invaluable, introducing the many 'commonsense' disciplines of marketing that are not taught at College. Her most rewarding experience and achievement was that of the Lindemans Bin 65 & Bin 50 launch into Australia, followed by the planning and implementation of the Lindemans' 150th, anniversary launch celebrations in 1993.

In March 1993, Yalumba Wines set up a new distribution company now known as Negociants Australia. Jane was employed as National Brands Manager and charged with the responsibility of the establishment of that company, including the setting up of systems and the recruiting of new agencies. Over 6 years Jane oversaw the national management of 16 domestic principals, an international portfolio, an extensive range of wine accessories and a national education program called 'Working with Wine'.
Jane lest Negociants in July 1999, to become mum to second child Anna, and now her focus & energy is directed toward her family, Anna & Joseph and establishing the Neagles Rock brand in the market.

Neagles Rock cellar door sales opened in April 2000 followed by the opening of the Vineyard Restaurant, (accommodating up to 70 people) in July 2000. Both Cellar Door & Restaurant are owned and operated by Jane & Steve Wiblin with marketing manager Steve Brown assisting. www.neaglesrock.com

Go Back


Brent’s on Miskin

Brent’s Restaurant sits in a unremarkable old shop at the bottom of an impossibly steep road in Toowong, in the city's inner west. A complete refit of the kitchen and extensive restoration of the entire building followed, giving Brent’s a fresh new look. Our dining rooms provide a relaxed, comfortable atmosphere, with warm colours and natural wood fittings and furnishings. Brent has his own version of Euro-inspired dining and the dishes are imaginative and artfully arranged.
www.brentsrestaurant.com.au

Go Back


Brent Farrell

Our Head chef Brent Farrell started his apprenticeship at Conrad Jupiter’s Casino on the Gold Coast. He then completed his apprenticeship at the Novotel Hotel in Brisbane. Upon completion he won the apprentice of the year with the Australian Culinary Federation of Queensland. By combining the skills and techniques learned during his time in the UK with the wide variety of produce available in Australia, Brent has developed a menu with fresh flavours that are strongly influenced by French techniques, and delivered in a modern style.

Quail raviolo sits in a bath of consommé` and a puree` of cauliflower dressed with a wafer-thin abalone and the risotto of coral trout and fennel is sublime. Eye fillet on a fricassee of mushrooms, red wine jus and mustard froth is elegant and perfectly rested and honey, chocolate and nougat parfait, raspberry sorbet, sesame and poppy seed wafer is wonderful


Go Back


Michael Hatcher – Hungerford Hill

Michael began his winemaking career in 1999 with vintage at Montrose Wines in the Mudgee district. Later that year, he became Assistant Winemaker for the commercial arm of Charles Sturt University Winery, headed at that time by former Taltarni Winemaker Greg Gallagher. Two year’s later, under the guidance of former wine lecturer Andrew Birks he held the position of Winemaker and Operations Manager for Bidgeebong Wines where his association with Hungerford Hill began through his winemaking under contract. It was during this time that Michael travelled to Portugal as an Assistant Winemaker to Herdade do Esporao in the Alentejo region. He is the current Chief Winemaker for Hungerford Hill Wines he is a dedicated promoter of NSW wines.

Michael has a continued interest Judging in Australian Wine Shows including the Barossa Wine Show, The Australian Small Winemakers Show and The Royal Brisbane Wine Show to name a few. His wine tasting experience developed significantly from 2004 to 2007 while performing his duty as a Wine Buyer for the Direct Wine Marketing Company, Wine Selectors. Michael is the resident wine writer for the men’s fashion magazine, GQ.
www.hungerfordhill.com.au

Go Back


Absynthe Restaurant

Absynthe was only one of two restaurants in the entire state of Queensland to be awarded three-stars by The Courier Mail's Good Food Guide 2008. The awards were announced on Monday, 3 November in Brisbane.

Absynthe is now rated at number 26 in the Australian Gourmet Traveller top 100 Australian restaurants. This is the highest rating Gourmet Traveller has given a Queensland restaurant.

The Courier Mail's respected food critic Lizzy Loel gave the restaurant an excellent rating. Absynthe scored 18 points from a possible 20 in every section. The scores cover food, service, the wine list and ambience. Absynthe is the first Gold Coast restaurant to receive such a high score in all elements.
www.absynthe.com.au

Go Back


Chef - Meyjitte Boughenout

French-born owner and chef Meyjitte Boughenought, has won numerous awards in Australia and scored two Michelin Stars as head chef at a prestigious Belgian restaurant.

Absinthe was originally a French elixir distilled from more than 14 herbs. The mystique of this ancient blend has inspired artists and poets. It is the inspiration for chef Meyjitte Boughenout’s Absynthe Restaurant. Meyjitte’s specialty is a tasting or degustation menu of several courses. Degustation means to savour. Each dish delights the senses as the epicurean experience flows through seven courses chosen from land and sea with sweets that can only be described as heavenly.

Go Back


Ben Potts – Ben Potts Wines

Ben was born and bred In Langhorne Creek.  He is the 6th Generation of the Potts family to be involved in the Wine Industry in Langhorne Creek. As a kid Ben spent hours in families vineyard getting into trouble and learning the tricks of the trade.  You could say Ben has wine pumping through his veins.

He has worked in the wine industry in California as well as Australia.  Ben also has his own label of Premium Wines called "Ben Potts" fancy that!

As a child of the 70's he has some hippie ideas on life.  He is extremely conscious of the environment and not leaving our mark on it. If Ben weren't a winemaker he would have been a great candle maker.

When Ben isn't making wine he plays footy, (Aussie Rules), surfs the local Fleurieu beaches and eats copious amounts of other peoples cooking.  Travel is also high on his agenda.  Work related of course.

Go Back


Vino’s Restaurant

A family owned Australian Business headed up by Ted Stewart of Stewart’s Wine Company, Vino’s has a modern Australian menu, with a distinctly European influence, using the freshest local produce to create fresh, clean flavours, all presented in stylish surrounds.

Awards:
Queensland Hotels Association

Winner – Best Prestige Restaurant 2003
Finalist – Best Prestige Restaurant 2004
Finalist – Best Restaurant 2005
Winner – Best Restaurant 2006

Finalist – Best Prestigious Dining Venue 2004
Tucker Seabrook Australian Wine List of the Year 2004
Highly Recommended “2 Glasses”

Add beautiful views of Brisbane River and Story Bridge and you have a venue, menu and staff set to impress even the most discerning guest. The inclusion of a wine on our list is a result of a judgment by our tasting panel on criteria of quality, regional and varietal interest, and the value represented. As a family owned Australian business, we are proud to support some of Australia's family owned, and boutique producers for inclusion on our list.


Go Back


Chef - Scott Johnston

Coming soon

Go Back


 

 


Home | Venue | Exhibitors | Seminars | Awards | Judging | Email


Wine Festival Home Page Email Us