JOSEPHINE PERRY
DORMILONA WINES MARGARET RIVER, WESTERN AUSTRALIA
About the winemaker, Josephine Perry worked her first vintage at Margaret River’s Cape Mentelle when she was just 14 and has been in the wine-making business ever since. Born and raised in WA, she headed north to learn from the old masters, managing wineries throughout Spain and working vintages across Europe. Perry returned to WA to launch her own label, Dormilona, in 2013, followed by her Swan Valley-produced offshoot, Yokel, in 2019. Dormilona means “lazy bones” in Spanish but Perry’s wines are far from idle, earning a place on wine lists in some of Australia’s best restaurants.
Style Working with classic varieties from certified-organic vineyards across Margaret River, Perry brings a sense of place to her wines, capturing the wild, rawness of the limestone coast and its volatility from season to season.
Grape varieties Chardonnay, cabernet, chenin, grenache, verdello, trebbiano
Fun fact A dollar from every Yokel wine sold goes toward saving the critically endangered Western swamp tortoise.
ANDREW SCOTT
LA PETITE MORT GRANITE BELT, QUEENSLAND
About the winemaker Andrew Scott has always had an affinity for wine, paving his way into the industry via an impressive career in hospitality, working as a sommelier. In 2013, in an effort to broaden his winemaking knowledge, Scott volunteered at Bent Street Winery, where he eventually worked his way to becoming an assistant winemaker. There, he was given the liberty to experiment with natural and old-school winemaking techniques, producing his first bottle for the winery in 2014 under the La Petite Mort label.
Denne historien er fra October 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra October 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
