Beautiful South, Part 2 of NZ Pinot Noir – GTW Panel Tasting

In part 2 of the exploration of New Zealand pinot noir, the GTW panel, convened by Peter Bourne and a panelist himself, tastes a selection from throughout the South Island, including the world-renowned Central Otago region, in

Gourmet Traveller WINE June/July 2021 issue

2021 GTW Winemaker of the Year Finalist Matt Harrop

It seems like he’s been making wine forever, but it’s only been recently that finalist Matt Harrop has found the perfect opportunity and location to express his craft. Peter Bourne speaks with Matt about his pathway to landing his dream job as the winemaker at Curly Flat and why he’s been selected as a finalist for this sought- after recognition, in

Gourmet Traveller WINE June/July 2021 issue

What to Drink with…Minced Meat

Once only beef was used to make mince, but the addition of different meats has opened up a world of recipes. Minced Meat can be cooked in many ways – a quick web search comes up with multiple listings of recipes with even serious chefs like Fordon Ramsay in the game. As a white, Anglo-Australian, my childhood mince dishes were very basic and all made with beef. The diversity of Australina food now sees the meat source widened to include pork, veal, lamb (a favourite) and chicken. Here are a few of Peter Bourne’s top picks, in

Gourmet Traveller WINE June/July 2021 issue