Being greeted with a left-handed handshake is the first taste of the serious sense of fun surrounding the Mollydooker wine label.

Located in the glorious McLaren Vale wine region – famed for producing some of Australia’s outstanding wines – this wine label is destined for iconic status. A ‘mollydooker’ is colloquially known in Australia as someone who is left-handed.

As both winemakers, Sarah and Sparky Marquis, are ‘mollydookers’ the name was fitting. Left-handed they might be, but when it comes to winemaking they each definitely don’t have two left-feet.

Mollydooker wines started life somewhat as a vagrant, being made in the ‘back yards’ of wineries belonging to various friends. In the early days, 90% of production was sold in the US; this is now around 70% as strong interest in the brand has spread around the world.

As its success grew, a permanent home was found to make the wine in 2007, set amongst 116 acres of vines and located with McLaren Vale’s most iconic wineries. From the quirky celebration of ‘all things left-handed’ to the unconventional wine labels, the light-heartedness surrounding Mollydooker belies the steely resolve with which the grapes are grown and the wine is made.

Sparky and Sarah’s partnership really started after meeting at the renowned agricultural college, Roseworthy, where Sparky knew the moment he saw Sarah that she was the girl he would marry. After being awarded Dux of the course, Sparky was given the opportunity to work and study in France and jumped at the opportunity to work at the Premier Cru Classé (First Growth) Château Haut-Brion in Bordeaux.

“With nearly 500 years of winemaking history, this world famous winery was a perfect place to learn how a deep respect for traditional vineyard and winemaking practices could be the foundation for a quality wine made in Australia using a modern approach,” said Sparky.

In their pursuit of creating outstanding wines, Sparky and Sarah developed a program for growing grapes to stringent quality specifications. The ‘Marquis Vineyard Watering Programme™’ is based on intensive data collection and analysis, which starts at bud burst and carries on with inspections of each section of the vineyard throughout the entire growing season.

“The magic starts in the vineyard,” said Sparky. “Twice a week, the Mollydooker vineyard team physically measures the growth of the vines, and reports on canopy growth, maturation and the ‘fruit weight’ of the juice.” The data are then fed into a complex set of formulas, the results of which provide the team with precise watering recommendations for the following three days.  This program leads to grapes producing wine with specified ‘fruit weight’ parameters.

“A wine must have at least 65% ‘fruit weight’ on the ‘Marquis Fruit Weight™’ scale to be considered as a Mollydooker,” said Sparky. “Anything less is rejected and sold off as bulk wine.” Marquis Fruit Weight™ is the percentage of the palate (from the tip of the tongue going all the way back) that’s covered by the velvety sensation of fruit, before any of the structural components of the wine is experienced. 

“It’s rare to have a wine graded with 95-100% Marquis Fruit WeightTM,” said Sparky. “And when we make a Shiraz delivering this, the wine is labeled as Velvet Glove.” The Mollydooker Love range of wines, ‘Carnival of Love’ and ‘Enchanted Path’, are made from Shiraz and Cabernet and these have a minimum of 85-90% Marquis Fruit Weight™.

The ‘Family’ wines are also made from Shiraz and Cabernet and have a minimum of 75-80% Marquis Fruit Weight™, and the ‘Lefty’ wines are made from Shiraz, Cabernet, Merlot and Verdelho and have a minimum of 65-70% Marquis Fruit Weight™.

The effort is paying off with Mollydooker wines continually receiving critical acclaim and every vintage sold out within 6-9 months of release: the Velvet Glove’ Shiraz is the fifth Mollydooker wine to be awarded 99 points by famed wine critic Robert Parker; the ‘Carnival of Love’ has twice been in the Wine Spectator’s Top Ten Wines in the World; the ‘Blue Eyed Boy’ is featured in the Qantas President’s Lounge and in US Morton’s Steak Houses; and the demand for ‘The Boxer’ is such a hit, that it had its own special release day.

“We were thrilled to see our 2011 Velvet Glove be awarded the top rated Australian wine in the Wine Advocate,” said Sparky. “And our 2012 ‘Carnival of Love’ has just been awarded Winestate’s Australian Shiraz of the Year for 2014.” 

Personal accolades for Sarah and Sparky include receiving the McLaren Vale Bushing King and Queen Trophy for Best Wine in Show a record three times, and being named Australian Winemakers of the Year, Australian Boutique Winemakers of the Year and Australian White Winemakers of the Year.

The road to success has had some pitfalls, but Sparky, Sarah and the team sees these as an opportunity to improve. After a mishap at the Port Adelaide Docks in 2011, where more than $1 million worth of their precious ‘Velvet Glove’ wine was destroyed through a forklift accident, a ‘70%’ policy was instigated where Mollydooker staff and machinery regularly work below full capacity. 

“It’s a process of constant improvement,” said Sparky. “It’s important that everyone has the time to complete tasks thoroughly and with care,” he said. “We have a mission statement that says ‘We make wines that make people go ‘wow!’ through attention to detail and commitment to excellence’.  This can’t be achieved through taking shortcuts, rushing or through high levels of stress.”

It is obvious that Sparky and Sarah are passionate about their wine, business, relationships and enjoying life.  “A big part of what we do is pass on our incredible blessings by supporting charities which are close to our hearts,” said Sparky. “Some of these which wake us up excited every day are Transform Cambodia, Mercy Ministries and Chester County Futures in the US, and Hutt Street Centre in Australia. We want to share our success and make a difference.”

After more than 20 years of growing grapes and making wine, Sparky and Sarah Marquis still pinch themselves to make sure they are not dreaming. “We live a charmed life and are humbled that our wine forms a part of people’s lives and celebrations around the world,” says Sparky. “We are serious about our winemaking, but just not serious about ourselves.”

TASTING NOTES 

2013 The Violinist Verdelho

This wine is luscious and full flavoured with a symphony of flavours dancing on the palate. With notes of tropical fruit, pineapple, citrus and pear and the subtle use of oak to add texture, an orchestral delight!    

2013 The Scooter Merlot

There is Merlot and then there is The Scooter.  Complex, with red fruits, plums, blackberries, a hint of spice and soft mocha to finish.  Subtle oak rounds out the wine to deliver the complete package.

2013 The Maitre D’ Cabernet Sauvignon

A host of flavours from cherry to blackcurrant, blackberry to plum, with mint and mocha to finish. Full-flavoured cabernet fruit with a mouth-filling creamy texture. A wine that demonstrates the true potential of Cabernet Sauvignon from this region.

2013 Two Left Feet Shiraz, Cabernet Sauvignon, Merlot

Rich plum, blackberry, liquorice and spice.  A wine that continues to evolve in the glass, providing little surprises through to the last drop.  Definitely a wine to have on your dance card!

2013 The Boxer Shiraz

This wine packs a real punch!  Lifted spice, liquorice, ripe plum, chocolate and mocha.  Full flavoured with a velvety texture.  An indulgent and opulent wine that you will want to have in your corner for those special occasions.   

2013 Gigglepot Cabernet Sauvignon

This wine is no laughing matter, but it will make you very happy! Oodles of red berry fruit, blackcurrant, cherry and plum with a hint of mint and cinnamon. The judicious use of quality oak providing texture and a little coconut completes the wine.

2013 Blue Eyed Boy Shiraz

Rich and full-flavoured with plum and blackberry, spice, liquorice and coffee.  The creamy texture and layers of flavour bring a smile to your face and despite the power of this wine it finished with elegance and grace.

2013 Carnival of Love Shiraz

Everyone loves a circus with all the excitement and colour.  This wine has all that and more!  Deep red purple colour with vibrant fruit, red berries, plum jam, a hint of cassis, chocolate and mocha.  Great length and texture, a real show stopper!

2013 Enchanted Path Shiraz Cabernet

The quintessential Australian blend, Shiraz and Cabernet work in harmony to deliver a complete wine experience.  Plum, blackberry, mulberry and blueberry with a hint of spice and chocolate supported by subtle oak and a creamy texture.  A great and memorable journey!

2012 Velvet Glove Shiraz

Opulence personified!  With an abundance of pristine fruit, blackberry and plum jam, with liquorice, spice, some mint and chocolate.  A hint of coconut from the new American oak completes the wine as it envelops your taste buds with its velvety texture and great length.

Mollydooker Wines, McLaren Vale, South Australia
www.mollydookerwines.com.au

It was time to revisit Australia’s true wine capital and who better to send on this adventure than former South Australian restauranteur and wine expert Max Alferi with local wine producer and good friend, John Ratsis.

Coincidentally it happened to be Max’s wife Amanda’s birthday, so now we needed to select the right hotel and that was not a difficult decision. The Adelaide Hilton was to be the choice for the weekend and with its renowned Brasserie and world famous Collins Bar it became a celebration to remember.

On your next visit, wine pilgrimage or conference do your self a huge favour and book in to the Adelaide Hilton. 

The Brasserie

Home of the innovative, and unique, Seriously South Australian® menu, The Brasserie provides diners with a culinary journey through our state finest produce & wines. From the Vineyards of the Barossa Valley to the olive groves of the Eyre Peninsula, the modern Australian a la carte menu is inspired by local produce and influenced by a diversity of cultures and flavours known as Seriously South Australian®.

The Brasserie is located within the Hilton Adelaide hotel and is opened for lunch on weekdays and dinner nightly from 6pm. The restaurant has a lively and comfortable atmosphere with an open kitchen to keep our guests entertained.

Seriously South Australian®

In order to showcase the true essence of South Australian flavour, The Brasserie team source the very best range of local produce available in our State; from the Barossa Valley to McLaren Vale, the coastal regions of the Eyre Peninsula and Kangaroo Island to our very door step, our neighbour the Adelaide Central Markets! In a joint venture with the best providores, farmers, growers and suppliers of the region, we embrace Seriously South Australian® cuisine with a real passion and commitment to supporting and showcasing as much of South Australia’s food and wine.

The core lunch & dinner menu’s, provide a snapshot of what’s in season and the weekly specials are a snapshot of the featured region. Every two months the restaurant showcases a South Australian gourmet region which is known as our “Regional Blackboard Menu”. The key to maintaining a success Seriously South Australian® concept is the passionate chefs who are committed to using a cooking style which has been carefully developed to respect and promote the beautiful flavours of our State… simple, fresh and unpretentious.

The Collins Bar

Cocktails, but not like you know them… introducing the collins bar, adelaide’s newest cocktail bar.

Opened in March 2013, located in the heart of Adelaide’s CBD, The Collins Bar occupies one of Adelaide’s most sought aŌer locations, overlooking Victoria Square and the city. The Collins Bar is the first name that comes to mind when people think of a unique offering of cocktails made with art and flair.

Grant Collins is the creative mind behind The Collins Bar, and believes it is exactly what Adelaide needs. “We wanted to bring something different, eclectic and diverse to the Adelaide night scene, something that the Adelaide public had yet to experience. We went back to old-school bartending, staying true to both the classic and the collins cocktail era using bespoke vintage glassware and making our own sodas, tonics and mixers.”

The Collins family of Classic Cocktails is omnipresent in cocktail publications and bars around the globe. Many believe these creations of the mid to late 1800’s were some of the Worlds first documented drinks as well as many being the earliest professionally created mixes. The Collins list of cocktails feature ‘Vintage’, ‘Signature’ and ‘Bespoke’ selections as well as a ‘New School’ section featuring more progressive drinks.

The cocktail menu, designed by Collins, comprises of over 30 bespoke creations for all discerning palates.

The bar features one of the most extensive selections of spirits in Australia, including a selection of over 45 gins and 55 bourbons, a vast array of scotches and tequilas all handpicked from around the globe. One of unique bottles you will find on the menu is the ‘1977 Black Tot Rum’ from the UK, one of only 3500 available it was the last navy consignment of Rum.

The only collection covering every vintage ever produced is available for sale at AUD $660,000. 

The most complete and unique collection of Penfolds Grange ever to be retailed is available for AUD 660,000 at the fine wine and luxury spirits retailer Le Clos. Situated in Dubai at the crossroads of the world the collaboration shines a light on Australian wine and its rich history to global connoisseurs and enthusiasts.

Le Clos, transported the complete unbroken chain of vintages 12,000 km from Australia to Dubai after curating 60 years of Australian wine history in 61 bottles, which includes;

The extremely rare Grange 1953 Cabernet Sauvignon, of which there are believed to be only a handful in the world, in addition to the 1953 Grange Hermitage

The ‘hidden Granges’; 1957, 1958 and 1959.

Award-winning vintages considered amongst the best in the world; 1955, 1976, 1990 and 2008.

The most recent 2010 Grange launched last month to mark the 60th consecutive release of the wine.

The makers of Penfolds Grange worked closely in collaboration with Le Clos to certify the collection, including the re-corking of six vintages by Penfolds Chief Winemaker Peter Gago who commented; “We are delighted that Le Clos has curated the complete 60 years of Penfolds Grange vintages, which comprises of 61 bottles and have now made it available to buy at the crossroads of the world in Dubai.

With an established reputation for bringing rare and unique products to market, Le Clos is an ideal location to bring the Penfolds Grange story to global consumers.

Oliver Dixon, Head of Wine at Le Clos said, “At Le Clos we are incredibly proud to have collated what is the most complete and unique Grange set in the world. We are excited to bring something so rare to wine lovers and enthusiasts travelling to and through Dubai.

We are hugely passionate about our customers who visit from all over the world and have a highly qualified team who combined speak over 20 languages to service our international clientele. This exceptional collection of Grange further supports our desire to provide our customers with an extraordinary range which starts at AUD 30.”

To protect the wine and ensure its quality, Le Clos transported the collection to its new home in Dubai in partnership with Emirates Group companies – dnata, Skycargo and Freightworks. The complete Penfolds Grange set was kept in climate controlled storage conditions, where its temperature was monitored every step of the way.

Le Clos has produced a bespoke, climate controlled installation designed to display its ‘jewel in the crown’ in-store. Learn more about the story of Chief Winemaker from 1948 to 1975 Max Schubert’s extraordinary journey that changed the face of Australian wine, and this extraordinary collection at Le Clos next to gate A01 in Terminal 3 at Dubai International or visit www.leclos-penfolds.com. 

Danniel’s AMADIO wine embraces the best fruit flavors and ‘terroir’ characteristics of each regional varietal, producing wines of great depth and natural character.

As a Finalist in 2009 Ernst & Young “Entrepreneur of the year” and Finalist in the 2007 South Australian business awards for Hong Kong/China Entrepreneur for excellence in Bilateral Trade, Danniel’s success in International trade and business has been well documented.

With dedication to producing  premium quality wine in every bottle, Danniel assures all of his customers he has his finger on the pulse in very aspect of production from the vine to bottle.

Amadio wines has been successfully established and modeled upon the vision and traditional principles of first generation winemaker Giovanni Amadio in the 1930‘s: The production and sales of quality wine direct from the family cellar.

This highly regarded tradition has been inherited by third generation Danniel Amadio, who is heavily involved in the viticulture, winemaking and retail aspects of the business, and consequently created the prominent ‘Amadio Wines’ brand. Now Danniel is not only following in the footsteps of his grandfather, but also his father Gaetano Amadio, who made success in the wine industry with his own label which secured the “Most Awarded Boutique Wine Label in Australia”.

Danniel strives to deliver wines of exceptional quality and not only has he received numerous gold medals, but has also received state, national and international awards in conjunction with numerous highly regarded industry accolades for his wines.

With his careful selection of parcels of fruit from his Adelaide Hills Vineyard and specific regional varieties from the Barossa, Clare Valley and McLaren Vale wine regions, he guarantees his highly successful reputation in the wine industry. 

We invite you to enjoy Amadio Wines from fine wine retailers and restaurants both in Australia and around the world. Salute!

Giovanni Amadio arrived in Australia from Italy in September 1927 without his wife of 2 years and son of 5 months, taking up residence as a boarder in the city of Adelaide.

Giovanni found a job as a Market Gardener in a fruit orchard at East Marden and never lost a days work from there on. In 1932 Giovanni paid for his wife and sons passage by ship, to join him in Australia, they arrived January 7th.

In 1934 Giovanni purchased what became the family home and land at East Marden. In 1936 Giovanni Amadio commercially registered his Dry Table Wine after years of making wine for family and friends. Giovanni sourced his grapes from leased vineyards nearby to make his well crafted wine from his cellar door in Adelaide. His lighter, drier style of wine grew rapidly popular with word spreading interstate and thus began a successful production over time with his family cultivating a sincere appreciation for premium winemaking.

Giovanni purchased more land in the following years from a former employer and grew mainly stone fruit such as peaches, apricots and plums and used the remaining vacant land to grow celery and potatoes. Giovanni’s reputation for producing premium quality produce became well known in the East End Market.

In 1949 he was recruited to become a member of the SA Fruit Growers Association. This lead to a continued interest in development of the Market Garden Business through a vendors stall where he sold his produce to retailers and shops. In 1985 Giovanni’s Son Gaetano, bravely utilized his inherited passion for winemaking by investing time and money into planting his first pilot vineyard in the pristine cool climate of the Adelaide Hills.

His subsequent plantings, vision for the region and diligent work lead to his premium wines gracing the tabletops of restaurants and households throughout Australia and overseas. 

His dedication as a wine producer focused on quality and helped him build an enviable reputation for creating award winning wines.

Success breeds success! As the winemaking generation continues with his son Danniel Amadio who aptly named the Amadio range of wines. Sourcing his premium fruit from the family’s Kersbrook, Adelaide Hills vineyards, Danniel maintains limited case production of every wine range to ensure hands on production standards thereby honoring family custom.

The impressive acclaim of national and international trophies and gold medals awarded to Amadio wines thus far, vintage after vintage, bears testimony to a consistent standard of premium quality given its humble traditional beginnings of family winemaking.

The Amadio range has expanded since 2005 and now comprises of a number of brands: Dog Leg, Vino Di Famiglia, Red Shed, Amadio and 8 Immortals. Each is designed for differing palettes around the world.

There is no better moment than stumbling across a little French Patisserie on your travels…

The strong aroma of freshly brewed coffee, a tray of freshly baked baguettes and warm chocolate croissants… life doesn’t get any better!

Well now you can enjoy traditional French flavours in our very own backyard… Frenchy’s Cafe is located on the outskirts of Mosman, Sydney and is perched neatly on the corner of Middle Head Road and Best Street.

I was inspired to share this remarkable French success story of Alena and Pierre, who managed to bring a traditional Parisian Cafe back to Australia.

Her love of cooking created a life and family through her passion for French Cuisine.
Enjoy as she shares with us her story and recommendations of her favourite cafes in Paris.

So when you’re next in Sydney, please drop into Frenchy’s and be impressed! Ask for my number one pick Napoleons at breakfast or maybe the orange and coconut muffin. You choose…

Owner Alena 

Here is out little story…

I went to Paris to study 10 years ago for 6 months and within 3 weeks I met Pierre and decided to stay! Pierre didn’t speak any English and my French wasn’t that great so with a lot of patience and dictionaries we communicated and I learned French.

We leased our first brasserie ( L’amnesia) together in a town called Saint Germain en Laye on the outskirts of Paris. After 2 years we leased a larger brasserie, Le Soubise, just around the corner.  Le Soubise … had been converted into a brasserie about 200 years prior but was originally was the stables to the kings horses.

The Castle opposite Le Soubise had huge beautiful gardens and hunting forests. Hundreds of years ago this was the town were the King lived before the Chateau de Versailles was built.

Anyway Im getting carried away. We worked for 5 years as partners leasing brasseries and working 7 days a week. We were open from 6 am to 2am. I took care of the day shift and Pierre would work nights. We would cross paths for about an hour of so in the after noon everyday before I went to take care of the office work! We hardly saw each other, but we had a goal to move to Sydney and buy our own cafe one day.

We wanted to start a family and I really wanted to move back to Sydney to be closer to my mum. In 2012 we did it all at once! We realised I was pregnant the day the movers were packing up our home so we moved to Sydney and had to find a cafe and get it up and running before having the baby. Pierre needed to improve on his english too… It was a crazy year! 

We have always loved food and wine and have both had experience in kitchens as well as every other area involved in running a cafe. We found a cafe with a tiny kitchen smaller than my one from Paris but situated in paradise… so we bought it! Seeing as we both love cooking and sharing good food we decided to create a menu with some fresh simple home made recipes that we have always loved eating ourselves.

We were even able to import the same goats cheese we used for our Goasts cheese salad which was a best seller in France and is a best sleet here in Sydney too! The cafe took off within a few weeks, several different positive newspaper reviews were done within the first few months of opening.

As for Pierre, his English is getting better everyday.

He comes from a region called Aveyron which is 2 hours north of Toulouse, a town called La croix-barrez. His family have a farm and produce the most beautiful charcuterie. Pierre grew up on fresh milk from the cows next door, vegetables pulled from the ground hours before being cooked and fresh eggs from the hens in the garden. His mother is a wonderful cook and taught him to appreciate and love food.

Très bon voyage a vous deux.

A bientôt,  Alena

Transforming the iconic Australian Squash Club into one of Sydney’s most sought after apartment buildings, Corazon on the Park boasts Sydney’s No. 1 Thai eatery, Simple & Irresistible Kitchen.

Enjoying the corner position on the ground floor for the past eight years, the opportunity to expand through to the adjoining shop came at perfect timing, and in 2013 this unbeatable sensory experience of Thai delicacy and culture opened new doors to fantastic reviews.

The eclectic decor married with a live open kitchen environment, which frames flashes of flame and colour, and movements of the highly skilled chefs as they toss, steam and sauté crisp vegetables, visually signifies the reason behind the venue’s name.

I am lucky enough to live upstairs, and therefore consider the dining room of Simple & Irresistible like my own. I invite many friends and clients here to dine and meet the staff, and treat the experience with pride and excitement as I introduce them to another world of flavour.

Last month we conducted a press event with Olympic champ Natalie Cook and Aussie Netball Captain Laura Geitz. During the two hour occasion, 20 of our closest friends and family, enjoyed a culinary trip across to Thailand as we shared their fresh and piquant national dishes including; authentic Pad Thai, Penang Prawns in silky sweet coconut, flash fried chili chicken with buttery garlic and cashew nuts. And perhaps one of the best chicken satays I have tried, rich in earthy peanut smothered across succulent strips of chargrilled breast.

This restaurant combines the best of two dining worlds: the culinary exoticism of Thailand, with the freshest produce, seafood and poultry of Australia. Diners in this country, we are truly spoilt.

Visitors to Sydney, or locals of the area, treat your taste buds to a piece of Thailand in the heart of Sydney.

Fridays in Dubai have become a culinary ritual with literally hundreds of hotels competing for the title of the UEA’S Number One.

Over seven years, we have enjoyed maybe 40 of the standouts, so we just had to invite our special guest and brunch expert, Sasha Armstrong, to join us at Dubai’s Premo Brunch at the Park Hyatt Creekside Resort.

What sets this brunch streets ahead of the rest is the amazing variety, and the fact that an army of chefs prepares the majority of the menu live for you. If you ask, they will allow you to join them on the grill.

The Typically French menu also features amazing seafood, and a dessert room that defies imagination.

Traiteur is the benchmark, whether hanging out in Dubai or on a lay over.

Its multiple award-winning Friday Brunch offers diners the chance to choose from among three brunch packages presented by Chef de Cuisine Daniel Hoefler and his team of chefs.

Guests can enjoy the stunning architecture and theatre-style kitchen of Traiteur while listening to live music. Alternatively, they can relax and enjoy brunch with friends in the private dining room, the Cave Privée, or on the outdoor terrace area overlooking the marina.

Traiteur’s Friday Brunch features a large selection of appetisers and live cooking stations, including shucked Fine de Claire oysters, assorted pork charcuterie and spit-roast lamb and beef from the rotisserie. Lobster, shrimp and salmon from the grill station will also delight, as well as a selection of vegetables and potatoes served in copper pots, from French beans to roasted pumpkin.

As for desserts, an extensive buffet is set up inside Traiteur’s private dining room (also referred to as Chef’s Table), in addition to live dessert stations. The mouth-watering selection here includes homemade ice creams, a crêpe and waffle station, a chocolate fountain, a praline station and a plethora of other desserts, including Saint Honoré, Opera Cake, Éclairs and Crème Brûlée.

Traiteur,  Park Hyatt The Creek Dubai  |  +971 4 3172222