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
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
Winter is coming. What better way to get through the cold, dark nights than with these delicious pies and stews to warm the kitchen. Recipes by Andy Harris with wines to match selected by Peter Bourne, in
Gourmet Traveller WINE June/July 2021 issue
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
Peter Bourne’s recommendations for all tastes and wallets
2019 Crittenden Estate Geppetto Pinot Noir, Mornington Peninsula, A$26
2018 Frankland Estate Shiraz, Frankland River, A$30
2017 Rikard Cabernets, Orange, A$45
2019 Feudo Arancio Nero d’Avola, Sicily, Italy, A$20
2018 Penfolds Bin 704 Cabernet Sauvignon, California, US, A$120
2019 De Bortoli Melba Amphora Cabernet, Yarra Valley, A$80
in Gourmet Traveller WINE June/July 2021 issue
The success of New Zealand’s Wairarapa pinot noir is well documented, while expressions from Marlborough no longer play second fiddle to its premier grape, sauvignon blanc. Our panel, convened by and including Peter Bourne, puts wines from both regions to the test, in
Gourmet Traveller WINE April/May 2021 issue
Who would have thought the mighty Brassicas would be enjoying a renaissance after years of being boiled to death i their own juices? Peter Bourne explores what to pair with – love ’em or hate ’em – Brussels Sprouts, Sauerkraut, Gai Lan, Broccoli, Cavolo Nero, and Cauliflower, in
Gourmet Traveller WINE April/May 2021 issue
It’s the Gourmet Traveller WINE’s 10th annual Best Cellar Door Awards
Now more than ever, we need to support our wine producers and their cellar doors, so Peter Bourne scoured New South Wales as part of GTW’s quest to find the best of the best in every region of Australia. Peter writes about the star performers, including the outstanding wines from each winning Cellar Door, from Canberra District, Hilltops, Mudgee, Orange, and Southern Highlands, in
Gourmet Traveller WINE April/May 2021 issue
Peter Bourne’s recommendations for all tastes and wallets
2020 Trenthan /estate The Family Sangiovese Rosé, Murray Darling A$18
2017 Huntington Estate Cabernet Sauvignon, Mudgee, A$32
2018 Eden Road Canberra Syrah, Canberra District, A$50
2014 Chateau Oumsiyat Jaspe Red, Mount Lebanon, Lebanon, A$28
2018 Fabien Coche Bourgogne Aligoté, Cote d’Or, France, A$52
2019 Vasse Felix Heytsbury Chardonnay, Margaret River, A$92
Gourmet Traveller WINE April/May 2021 issue
Hosting a dinner party over the Summer? Try these recipes by Andy Harris for Barbequed Prawn Panzanella Salad, King George Whiting with Tarator Sauce and others, along with wines to complement chosen by Peter Bourne, in
Gourmet Traveller WINE February/March 2021 issue
Our herb garden has expanded with a newly installed pair of 1940s’ concrete wash tubs brimful of fresh herbs. Parsley, sage, rosemary and thyme are joined by chives, common and Vietnamese mint, marjoram and lemongrass. A handful of freshly plucked herbs adds pizzazz to almost all the dishes I cook. Thousands of years ago, trial and error determined which plants were safe to eat. No trial needed for the wines, thanks to Peter Bourne, in
Gourmet Traveller WINE February/March 2021 issue
