FREE MAG
ICONIC AUSSIE PUBS
THE MUSCAT MILE
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PERFECT MATCH
TEQUILA FOR GROWN-UPS
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THE WORLD'S WEIRDEST DRINKS
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WHAT'S ON THIS AUTUMN
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AUTUMN EDITION EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS
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le b a l i a v A Now
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STANDARD DRINKS
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IN A LARGE WINE GLASS WITH ICE
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In-store
SOVINO AUTUMN 2021
TABLE OF CONTENTS AUTUMN 2021
Top 5 Under $25
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PRODUCT FEATURES
The Taste You've been HUNTING FOR
Crafted in the traditional method, every bottle of Croser embodies complexity of texture, flavour, bouquet and those tiny bubbles we love.
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AUTUMN FEATURE
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ICONIC AUSSIE PUBS Not just a place to down a cold one, plenty of Aussie pubs have stories to tell.
Perfect match Aurelia Prosecco St Amand Riesling La Boheme Interlude Pinot Noir
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The World's Weirdest Drinks
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The Muscat Mile
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Tequila For Grown-Ups
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What's On This Autumn
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Croser Vintage Piccadilly Valley
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McWilliam's McW Reserve
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The Wolf Blass Makers’ Project
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New Product Spotlight
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The Singleton
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Advertising and editorial enquiries contact: Craig Hazelton T 1300 408 399 E Craig.Hazelton@ilr.net.au
Unit 4, Building 7, 1 Dairy Road, Fyshwick ACT 2609 PO Box 318 Fyshwick ACT 2609
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FEATURE
ICONIC AUSSIE PUBS NOT JUST A PLACE TO DOWN A COLD ONE, PLENTY OF AUSSIE PUBS HAVE STORIES TO TELL. HERE ARE JUST A FEW OF THEM.
PALACE HOTEL
BUSHRANGER HOTEL
Erected in 1889 as a coffee palace, the teetotal Palace obviously had little appeal to the hard-drinking miners of Broken Hill and was soon struggling to turn a profit. It gained its liquor licence in 1892 and never looked back. The Palace is all grand Victorian-era architecture on the outside and pure kitsch on the inside. Walls and ceilings in the public areas are covered with what might politely be called “retro” murals, depicting everything from Botticelli’s Venus to Aussie landscapes and a slightly salacious mermaid.
The Bushranger Hotel (formerly Kimberley’s Commercial Hotel) was once a favoured stopping place for fortune hunters on their way to the Kiama goldfields. It enjoys a heritage listing, thanks to its association with the notorious bushranger, Ben Hall. On 26 January 1862, Hall and his gang held townspeople hostage in the pub where they hoped to obtain guns and money. Collector’s lone policeman, Samuel Nelson, bravely attempting a single-handed rescue, was shot and killed by John Dunn, one of Hall’s gang. His memorial stands next door to the Bushranger.
BROKEN HILL, NSW
Apart from the mind-boggling murals, the pub is legendary as a setting for the movie “Priscilla, Queen of the Desert”. You can even stay in the very over-the-top Priscilla Suite. Plus it’s one of the few places in Australia where you don’t have to wait for Anzac Day to enjoy a legal game of two-up.
COLLECTOR, NSW
The hotel has other, spookier, claims to fame. It’s said to be haunted, not by Nelson’s ghost but by a mysterious lady in red. She has been seen walking through walls. Other eerie phenomena include hysterical laughter coming from empty rooms and mysterious whispers in your ear. Brave guests are invited to stay in the attic – one of the most haunted parts of the pub.
SOVINO AUTUMN 2021
THE ROYAL MAIL
LEE’S HOTEL
HUMPTY DOO HOTEL
Although the current building dates from 1927, the Royal Mail traces its history back to 1857. It’s famous as the location where, in 1879, Ned Kelly wrote the 8000-word “Jerilderie letter”, justifying his actions and calling for justice for his family and the poor Irish settlers of Victoria's north-east. In the letter Kelly colourfully described the Victorian police as “wombat headed big bellied magpie legged narrow hipped splaw-footed sons of Irish Bailiffs”. He was clearly not a fan of the boys in blue. Kelly threatened violence if his manifesto was not published by the local newspaper. The gang held some 30 people hostage at the Royal Mail, while they imprisoned two local policemen, stole their uniforms and horses, robbed the bank and escaped into the hills with their haul of £2100 ($4200).
Originally the Telegraph, then the Day Dawn and now Lee’s, this pub has been officially recognised as the original “Pub With No Beer”, immortalised in the Slim Dusty song. The song is based on a poem written by sugarcane farmer Dan Sheehan. He rode 30 miles to the Day Dawn in 1944, only to find the pub had been drunk dry by a passing troop of American servicemen.
This pub around 40k down “the track” from Darwin also has a Slim Dusty song in its honour. The chorus runs: “With sand flies an’ mozzies as swinging companions, We dance to the Humpty Doo waltz.” The song also mentions the real legend of Humpty Doo: a Brahman bull called Norman. The 600kg animal had a taste for beer and was a regular in the bar in the 1980s. According to Don Parmenter, the publican at the time, the bull could put away half a dozen cans or two 2.25 litre Darwin stubbies in a session. He once sculled a whole Darwin stubby in the record time of 47 seconds. Norman is long gone, so shovels and hoses are rarely called for in the bar these days. However, the Humpty Doo pub still offers a true taste of the Territory with barramundi, buffalo, and croc burgers.
JERILDERIE, NSW
INGHAM, QLD
There’s some controversy on the subject. The Cosmopolitan Hotel at Taylors Arm, on the Nambucca River, has even changed its name to The Pub With No Beer. They claim the Slim Dusty version, penned by bush worker and folk singer Gordon Parsons, honours their local timbergetters and differs significantly from the Sheehan poem. However, Slim Dusty acknowledged the Day Dawn/ Lee’s as the birthplace of the song in his autobiography and there’s plenty of memorabilia on show there to reinforce the legend.
HUMPTY DOO, NT
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SOVINO AUTUMN 2021
AS IT IS TOLD The Kraken Black Spiced Rum is an imported rum from the Caribbean blended with secret spices. Named for the sea beast of myth and legend, The Kraken is bold, rich, black and smooth. It is said that a ship carrying one of the largest quantities of black spiced rum ever to be brought over from the Caribbean islands, for unexplained reasons, never reached its destination. Stories were plentiful, and while an attack by The Kraken is suspected, no stories were ever confirmed. Barrels carrying this black spiced rum drifted off the ship into the sea and the rum was renamed after The Kraken as a tribute (some say as a “sacrifice”) to this beast’s unchallengable power and might There are few first-hand accounts of encounters with The Kraken, as most who encounter The Kraken do not live to tell the tale.
THEKRAKENRUMAU KRAKENRUMAU The Kraken® and other trademarks are owned by Proximo Spirits. Please Enjoy Responsibly. krakenrum.com
KEY SERVES KRAKEN STORM · 1 part Kraken · 3 parts ginger beer · Lime wedge
KRAKEN & COLA · 1 part Kraken · 3 parts cola · Lime wedge
KRAKEN ESPRESSO MARTINI · 2 parts Kraken · 1 part sweet vermouth · Shot of Espresso
KRAKEN BLACK MOJITO · 2 parts Kraken · 2 lime slices · Muddled mint leaves · 1 tbsp. sugar · Top with soda
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TOP 5 UNDER $25
TOP 5 > UNDER $25
ANNIE'S LANE CLARE VALLEY RIESLING In the early days of winemaking in the Clare Valley the local community would often help each other during the busy times of the season. After delivering lunches to workers pruning vines in the middle of winter one year, Annie Wayman's horse-drawn cart struck difficulty in negotiating the muddy track back to her cottage. From that day on, the track has been affectionately known as Annie's Lane, and today borders one of our major vineyards in the Clare Valley.
WYNN’S COONAWARRA ESTATE CABERNET SHIRAZ MERLOT The Wynn’s Cabernet Shiraz Merlot is a well-balanced and approachable wine, providing a true reflection of its regionality. Concentrated blueberry, liquorice and ground coffee flavours give depth, with bright red cherry and boysenberry top notes adding up to a succulent, flowing, moreish whole.
The 2020 Annie's Lane Riesling is light to medium bodied, with pure Clare Valley Riesling characteristics - lime, talc, spice and floral notes.
TOP 5 > UNDER $25
CAMPO VIEJO TEMPRANILLO Fermentation in stainless steel vats at a controlled temperature of around 25ºC. Maceration with skins for approximately 12 days. The wine spends 4 months in American oak casks before rounding off its ageing in the bottle.
The vibrant palate finishes with crunchy Granny Smith apples, lime and a chalky mouthfeel.
Nose is rich in aromas and pronounced in intensity. On the palate it is perfumed, soft and fresh with a long finish that leaves memories of red fruit, vanilla and cocoa.
LUCCI PROSECCO DOC Brilliant pale yellow with persistent perlage and citrus fruit and flowery features characterise this wine’s scent with a fresh and distinctive taste. The ideal partner for an Aperol Spritz!
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BAROSSA VALLEY ESTATE GSM Uniquely expressive in character with depth of flavour, elegance and finesse, these contemporary wines are made to enjoy upon release, yet they will reward further cellaring. Welcome to the Barossa Valley!
PERFECT MATCH
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BEETROOT & g n i HALOUMI SALAD s s e r D n o i n O d e s i l e m POT-ROASTED with Cara LAMB SHANKS
PERFECT MATCH
INGREDIENTS (SERVES 4) • 3 medium beetroot, peeled, thickly sliced • 2 x 225g packets haloumi, sliced • 1/4 cup extra virgin olive oil • 1/2 teaspoon ground cumin • 1 cup couscous • 1 cup boiling water • 400g can lentils, drained, rinsed • 2 tablespoons chopped fresh mint leaves • 1/2 cup caramelised onion • 1/4 cup red wine vinegar • 1 tablespoon red wine vinegar (if onion dressing is too thick) • 80g baby rocket leaves • 1/3 cup skinless hazelnuts, toasted, roughly chopped • Fresh mint leaves, to serve
AURELIA PROSECCO Aromas of pear and citrus blossom. The palate is fruity and floral with a refreshing acidity and a fine bubble. This Brut style Prosecco has a delicate body and clean finish.
METHOD STEP 1 Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. Place beetroot, in a single layer, on one prepared tray. Place haloumi, in a single layer, on remaining tray. Drizzle beetroot and haloumi with 2 tablespoons of the oil. Sprinkle beetroot with cumin. Roast for 25 minutes, turning beetroot and haloumi halfway during cooking,
or until haloumi is golden and beetroot is just tender. STEP 2 Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains. Add lentils and mint to couscous. Season with salt and pepper. Toss to combine. Cover to keep warm.
STEP 3 Heat remaining oil in a small frying pan over medium heat. Add caramelised onion. Cook, stirring, for 2 minutes or until heated through. Add vinegar. Cook, stirring, for a further 2 minutes or until combined (see note). Layer rocket, couscous mixture, beetroot, and haloumi in serving bowls. Drizzle with onion dressing. Sprinkle with hazelnuts and extra mint leaves. Serve.
ST AMAND RIESLING St Amand delivers premium wines that reflect the unique regional character of the areas in which the fruit is grown. The estate grown Riesling is a classic example of this wine style. Light yellow and green hues with lifted aromatics of jasmine, citrus and a hint of fresh red apple. Fresh lime acidity completes a long and persistent finish. Zesty, floral notes from the nose fill out in the mouth in a real explosion of primary fruit and the natural acidity is restrained providing tongue tingling freshness.
LA BOHEME INTERLUDE PINOT NOIR La Boheme - Classic bistro wine – ethereal, aromatic, textural, sophisticated and so easy to pair with food. They’re wines with poise and charm. Enjoy with friends over a few plates of tapas. Early season but cracking year for Pinot in the Yarra Valley. Slow ripening, terrific flavour development, highly perfumed vintage. Vibrant red colour. Deeply scented red and dark fruits, wood spice and violets. Ripe, pure, generous, perfumed and textural.
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V I N TA G E P I C C A D I L LY V A L L E Y
Traditional Method is the most detailed and premium sparkling winemaking process, which has been practiced in Champagne and premium sparkling wine production for hundreds of years. It involves fermenting, maturation, riddling and disgorging all in the same bottle that eventually reaches the drinker. This premium production method is vital to achieve the ultra-fine bubbles and luxurious complexity of Croser sparkling wines.
@crosersparkling
Enjoy Croser responsibly
SOVINO AUTUMN 2021
Crafted Crafted in in the the traditional traditional method, method, every every bottle bottle of of Croser Croser embodies embodies complexity complexity of of texture, texture, flavour, flavour, bouquet bouquet and and those those tiny tiny bubbles bubbles we we love. love.
*Not all products available in all stores
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THEweWORLD’S s k n i r ri dest d You can make alcoholic drinks out of almost anything, including carrots, maple sap, beetroot and, of course, grains. But some drinks are only for the brave.
SNAKE WINE No, it’s not made from snakes. Instead, a whole snake is steeped in rice wine. Invariably the snake is of a venomous variety, but it appears the alcohol in the wine renders the venom harmless. According to traditional Chinese medicine, the odd slug of snake wine has an invigorating effect.
"In another, even more horrifying variant, a live snake is killed on the spot and its blood and bile mixed with alcohol and taken as a shot." DON’T TRY THIS AT HOME!
MARES’ MILK ALCOHOL
THE SOURTOE COCKTAIL
Known as kumis, this mildly alcoholic drink has an ancient history ― mentions date back to the 5th century BC. It is traditional in central Asian countries like Mongolia, Kazakhstan, and Kyrgyzstan. Horse milk has more natural sugars than cows’ milk and these sugars are fermented in a process much like winemaking. However, because horses are harder to milk than cows, modern-day kumis is often made from cows’ milk boosted with extra sugar.
"This disgusting drink apparently dates back to 1972 when a man in Dawson City, Yukon, accidentally cut off his toe with a lawnmower." As you do, he donated it to a local bar where it was pickled in alcohol. Patrons of the Downtown Hotel can join the Sourtoe Club by having the toe added to their drink. “You can drink it fast, you can drink it slow, but your lips must touch the toe,” they say.
SOVINO AUTUMN 2021
TUNA TEARS SOJU
ANT GIN
SMOKER’S COUGH
This one comes from Korea where the distilled rice wine, soju, is the national beverage. Soju comes in a range of flavours, but in seafood spots known as “tuna houses” you can ask for a tuna tears shot. The soju is mixed with fluid from the eye of a tuna which gives it a jelly-like consistency. It’s served from a teapot and often so thick it needs to be cut with scissors.
Not as weird as it sounds, this one is all-Australian and has bush tucker origins. Green ants, traditionally used by Indigenous Australians as medicine, are harvested in the Northern Territory by members of the Larrakia people. Then they’re incorporated in the distilling process by the Something Wild Beverage Company in the Adelaide Hills. The ants add notes of lime and coriander to the gin. And the ones in the bottom of the bottle are edible, just so you know.
Now we get to weird cocktails. The revoltingly named Smoker’s Cough is a shot of Jägermeister with a tablespoonful of mayonnaise plonked on top. If that doesn’t turn you off, what about a Tapeworm? Vodka, Tabasco, black pepper. And this time the mayonnaise is drizzled in to produce a yummy white “tapeworm”. Some cocktails can make you feel sick just by thinking about them.
BELLY BUTTON BEER "Working on the principle that yeast is yeast, no matter where it comes from, the brewers at Victoria’s 7 Cents Brewery isolated yeasts from their navel fluff and used it to produce beer." It wasn’t an entirely original idea. They were inspired by another brewery that used yeast from the brewer’s beard. They described the resulting brew as ”…a new world-ish Belgian-ish Witbier with fresh orange zest and toasted coriander seeds. The yeast exhibits qualities of Belgian beer with the key characteristics being spiciness, clove and light banana esters.”
COW URINE SOFT DRINK Called Gau Jal, this soft drink was released in India about ten years ago. In the Hindu religion, cows are sacred and their dung and urine have long been used in traditional medicine.
"The cola-flavoured product was touted as a health drink and the amount of cow urine it contained is unclear. " There is little evidence that the drink took the country by storm.
PRUNO OR PRISON WINE You’d better hope you never get to drink this.
"Concocted illegally in US prisons, it’s made by saving up fruit from meals and tossing it into a plastic garbage bag." Sweeten with sugar, soft drink or even tomato sauce, add some bread for yeast, hide it from the prison guards and let it ferment. Strain through a shirt or socks and serve at cell temperature.
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THE HEIGHT OF FLAVOUR food friendly wines created at altitude
MCWILLIAMS.COM.AU *Not all products available in all stores
SOVINO AUTUMN 2021
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A CONTEMPORARY COLLECTION FROM MCWILLIAM’S, THE MCW RANGE SUITS THE EVER-EVOLVING TASTES OF AUSTRALIA, SHOWCASING WINES THAT ARE FOOD FRIENDLY AND FRUIT DRIVEN. The McW range appeals to the modern Australian wine drinker and is a true expression of the rich diversity and elegance of cool climate wines that are medium bodied with intense flavour – resulting in versatile wines that pair well with any occasion. A glorious marriage of climate, landscape and a winemaker’s skill, these wines overflow with incredible intensity. The McW Reserve 660 Cabernet Sauvignon has distinct aromas of vibrant blackberry, bay leaf and dark chocolate fruits. A classically structured, full bodied Cabernet, with silky cassis and dark chocolate fruit, finishing with fine grained varietal tannins.
The McW Reserve 660 Chardonnay displays a focused and linear palate which is richly textured with flinty acidity. Tumbarumba Chardonnay at its best.
The McW Reserve 660 Pinot Noir is an elegant, medium-bodied wine with red cherry fruits. Earthy spices and complex mushroom notes with lively acidity lead to a velvety long finish.
The McW Reserve 660 Syrah has a perfumed nose of violets and spice red fruits with toasty oak. A silky, medium-bodied palate displays floral red fruits and long gentle tannins.
The McW Reserve 660 Shiraz displays bright, purple, plummy fruit with savoury and floral nuances. The palate is complex and layered, with red fruits grading into purple and a darker, liquorice-like depth at its core.
Experience the height of flavour today.
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*Not all products available in all stores
SOVINO AUTUMN 2021
YOU HAVE A TASTE FOR WELL- CRAFTED WINE. WE HAVE A PASSION FOR IT. The Wolf Blass Makers’ Project, is a new range of wines that celebrate the artistry and winemaking craft that has been at the heart of Wolf Blass wines since 1966. Introducing six new delicious and refreshing varietals across two tiers, this range is underpinned by our ability to continually create great wines with exceptional quality, consistency and flavour, while celebrating the processes used by our skilled winemakers.
There are three key techniques the Wolf Blass winemakers followed to create these beautiful wines within the Makers’ Project range: Free Run Wine This process is when the grapes are crushed into the press and all the juice that can freely drain from the skins to the tank is referred to as free run. This produces wines that are balanced in acidity with high levels of purity in fruit aroma and flavour, such as our Pink Pinot Grigio and Rosé.
Partial Whole Berry Fermentation This is when the winemakers ferment a higher portion of whole berries, which leads to more full fruits and robust flavours with gentle complexities and spice characteristics. Try our Pinot Three or Reserve Shiraz to see this in practice. Early Press Pressing is the process that separates red wine from its skins. Flavour and structure are extracted during this process and by pressing early, before the completion of fermentation, a softer wine with fresh, bright fruit characters is created. Our Shiraz Grenache and Pinot Noir are the perfect example of this. Wolf Blass is known for creating great tasting wines that suit all occasions and are enjoyed by people the world over. The new Wolf Blass Makers’ Project is no different For more information on these new wines, visit makersproject.wolfblass.com
*Not all products available in all stores
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LATEST & GREATEST
NEW PRODUCT SPOTLIGHT
ATMATA ORGANIC SHIRAZ
COOPER'S PACIFIC PALE ALE
An even growing season without any heat spikes allowed fruit to ripen slowly and be harvested at peak timing. Vines were well balanced also delivering ideal conditions for fruit to naturally vine ripen.
A refreshing naturally conditioned ale with tropical fruit notes and an aromatic hop character making it the ideal beer to enjoy the great outdoors, a bonfire with friends or a night out at the local pub. It is brewed using Galaxy and Melba hop varieties that produce a fruity, easy drinking summer style beer, with a golden straw colour and an alcohol level of 4.2%.
A soft, approachable, mediumbodied Shiraz with vibrant fruit flavours. Juicy black cherries and hints of pepper are complemented by subtle notes of mocha vanillin oak for a well-rounded finish. Beautifully drinking now or can cellar until 2025.
*Not all products available in all stores
BOMBAY BRAMBLE A bold new gin bursting with the 100% natural flavour of freshly harvested blackberries and raspberries. Made with freshly harvested blackberries and raspberries, capturing the real flavour and essence of fresh blackberries and raspberries when they are ripest, imparting their rich, vibrant characteristics. Bombay Bramble is best enjoyed simply with tonic, poured over ice and garnished with a squeeze of lemon.
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Just south of the New South Wales border, the Rutherglen region has its own world-famous and unique wine style MAGNIFICENT MUSCAT Although the region produces a range of wines, it’s most known for the luscious fortifieds. The worldfamous Muscat has four classifications: Rutherglen Muscat, Classic Rutherglen Muscat, Grand Rutherglen Muscat and Rare Rutherglen Muscat. The classifications mark a progression in richness, complexity and intensity of flavour – and price. Rutherglen’s Muscats are rarely bottled as a single vintage wine, but are generally blended from many vintages aged for up to 100 years in oak barrels.
ON THE TRAIL Rutherglen’s Muscat Mile is a wine trail with a difference, leading you to 14 different wineries offering a range of experiences. As well as Muscat tastings you can explore food pairings, sip Muscat cocktails, enjoy a three-course wine-matched lunch or even create your own Muscat blend. Bookings are essential and prices vary from winery to winery, so plan ahead.
TOPAQUE AND MORE While Rutherglen Muscat is renowned for its rich raisin and chocolate notes, its fellow fortified, Topaque, has been described having flavours of candied fruits, honey and toffee. Made from the white Muscadelle grape, it used to be called Tokay until trade negotiations with the European Union forced a name change. The same restrictions applied to Rutherglen Port, which is now simply known as Rutherglen Vintage and Rutherglen Tawny. Other distinctive regional wines include white Rhone varietals and the spicy Durif, a rare red variety introduced from the south of France in 1908.
ON YOUR BIKE If you’re feeling energetic, the Pedal to Produce Cycle Trail is a great way to sample Rutherglen’s wines, fruit and culinary delights. Otherwise, if you don’t have a designated driver, there are companies offering a choice of tours in mini buses, luxury limousines or even vintage cars. Many wineries have restaurants attached and some even offer accommodation with views of the vines. Top times to visit include Revel in Rutherglen in early March or the Rutherglen Winery Walkabout on the Queen’s Birthday weekend in June.
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Showing rich and youthful varietal characters, with CO N ISHTO flavours luscious Rraisin WN R D filling the mouth, finishing dry through the integration of oak and great persistence.
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*Not all products available in all stores
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SOVINO AUTUMN 2021
TEQUILA FOR GROWN-UPS When we say tequila, what springs to mind? Margarita jugs, slammers, lay-backs, hangovers? It doesn’t have to be that way when you drink it the way they do in Mexico. THE RIGHT STUFF
LICK, SIP, SUCK?
COCKTAIL TIME
All tequila must be made in Mexico from the blue agave plant. The core of the plant is roasted and crushed to yield its sugars, which are then fermented and distilled. The best tequilas are 100 % blue agave but many, known as “mixtos”, contain just 51% agave plus other sugars. Those who know say it’s those other sugars that are responsible for your hangover. Read the label. If it doesn’t say 100% agave, it’s a mixtos.
When you’re in party mode it might be acceptable to throw down a shot of blanco tequila after a lick of salt and follow it by sucking a wedge of lime. But aged tequilas are best sipped neat as you would a good whisky or brandy. In Mexico, they often alternate with sips of sangrita, a non-alcoholic drink made from orange, tomato and lime juices, usually with a dash of Tabasco and salt.
Instead of the Margarita try a Paloma, the tequila cocktail most popular in Mexico. Add a pinch of salt to some crushed ice in a cocktail glass. Pour in 30ml of grapefruit juice, 30ml of soda water, 45ml of tequila and a drizzle of lime juice. Mix. Decorate with a slice of lime. Salud!
SILVER OR GOLD? Many golden-coloured tequilas are mixtos, the colour coming from added grain alcohols or caramel colour. The purest form of 100 % agave tequila is silver or “blanco”, which is bottled straight after distilling. The smoother-tasting reposado, añejo and extra añejo tequilas are also 100% agave but acquire their golden colours from being aged in oak barrels.
WHAT ABOUT THE WORM? Worms have nothing to do with tequila. They are associated with mezcal, which can be made from any type of agave. Some say the worm (which is actually the lava of a moth that infests agave plants) is there to add flavour, but most believe it’s just a marketing gimmick. In Mexico, though, mezcal is often accompanied by “sal de gusano”, a mix of ground fried larvae, ground chili peppers, and salt.
WHAT’S ON
SOVINO AUTUMN 2021
WHAT'S ON THIS AUTUMN WE DON’T HAVE TO REMIND YOU, DO WE? BEFORE YOU BUY TICKETS OR PLAN YOUR TRAVEL, CHECK THAT YOUR CHOSEN EVENT HASN’T BEEN CANCELLED, POSTPONED OR HAD THE VENUE CHANGED OWING TO COVID RESTRICTIONS. Sydney Gay and Lesbian Mardi Gras Parade
NRL Season Openers
Canberra Craft Beer & Cider Festival
6 March Sydney Cricket Ground
11-14 March Multiple venues, ACT, NSW, QLD, VIC
20 March Mercure Canberra Hotel, Braddon, ACT
Billed as spectacular celebration of pride, protest, passion and diversity, this year the parade moves from the streets to the stadium in response to COVID restrictions. Get your tickets and take your seat to witness a colourful cavalcade starring 5,000 paraders from over 100 LGBTQI+ community groups.
Here’s hoping for an uninterrupted season this year. It kicks off with last year’s premiers the Storm taking on the Rabbitohs at AAMI Park in Melbourne. Other opening round matches will take place in Brisbane, Newcastle, Gosford, Sydney Cricket Ground, Penrith and Canberra. Glory! Glory!
Featuring over 50 exhibitors from around Australia, the Canberra Craft Beer & Cider Festival features the 'best of the best', with opportunities to meet the brewers, enjoy beer-food matching and watch demonstrations by master brewers. There’s also live entertainment, quality food and lots of familyfriendly activities.
Meatstock Festival
Julia Creek Dirt N Dust Festival
Sydney Comedy Festival
17-18 April Julia Creek, QLD
19 April - 16 May Multiple Venues, Sydney, NSW
16-18 April Sydney Showground, Olympic Park, NSW Two full days that are all about barbecue, grilling contests and butcher wars, while bringing together some of the country’s finest and most unique food vendors. See more than 50 teams of pit-masters do their stuff and brush up your own barbecue techniques. It’s the ultimate event for carnivores.
See the gutsy outback triathlon teams in action, back a winner at the Artesian Express Outback Horse Races, kick on until late with nightly outdoor concerts, or check out the spectacular Dirt n Dust Bullride.
After a year like 2020, we all need a laugh. The Sydney Comedy Festival has a great line-up of top comics to get you chuckling. Catch individual shows or a series of gala performances at venues across Sydney.
Byron Bay Bluesfest 1-5 April Tyagarah, NSW This year it’s an all-Australian lineup – a roll-call of top performers including Jimmy Barnes, Kasey Chambers, Briggs, Troy Cassar-Daley, the Teskey Brothers and dozens more. More than 200 performances across various stages over five days and, of course, the famous Bluesfest Busking Competition.
Canowindra International Balloon Challenge 24 April - 2 May Canowindra, NSW Each year the sky above Canowindra comes alive with vibrant hot air balloons. A highlight of the event is the Nightglow fire and light spectacular on 1 May. Balloons light up their burners in the dark while festival goers below enjoy wine, food and craft markets.
Orange F.O.O.D Week 9-18 April Orange, NSW In Orange they’re “planning optimistically” for the 30th anniversary of this long-running food festival. All going well, enjoy taste workshops, a long-table lunch, the producers’ market, a signature dinner and a host of other events.
Narooma Oyster Festival 30 April – 1 May Narooma, NSW Sample fresh oysters from eight local estuaries and cheer on competitors in the hotly contested oyster shucking contests. Taste regional wines, craft beer and ciders, indulge in fine local produce from huge variety of food stalls and enjoy cooking demonstrations with celebrity chefs.
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