When Carolyne Jasinski was asked to check out the newest development in South Australia’s Clare Valley, she discovered the story behind Clare Valley Distillery was almost as delicious as the gins they create and the luxury accommodation on site. Carolyne talks to one of the founders, Katherine Nugent. Carolyne also shares some tips she learned about mixing your G&T plus the correct way to drink it.
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Now this is curious… Graeme Kemlo went to Spencer on the Hawkesbury River for lunch at a local Thai restaurant. He bought a bottle of wine from the general store, and the staff told him he could drink it at the Drinking Tree on the foreshore across the road. Under federal regulation, they said any town with no hotels closer than 25 km can do this. You can’t miss it: the tree has a sign on it – Dunkirk Hotel – allegedly “borrowed” from a pub in Newtown, Sydney, but the Drinking Tree itself is apparently legit… even a band plays there on Sundays.. We think it’s worth 1000 words.

Graeme Kemlo speaks with French-born Victorian cheesemaker, Matthieu Megard who produces organic cheeses in the style of the his home region, the Jura. He describes how you can visit cheesemakers there. His Jura-style L’Artisan cheeses are not only sold made in Mortlake Victoria and across Australia, but he has an export licence and plans on selling them back to his native France. See
www.lartisancheese.com

Husk Distillery is a boutique business in the Tweed Valley of northern New South Wales. Graeme Kemlo talks to Quentin Brival, the head distiller, of about their unique farm-to-bottle approach of producing rum. It tastes so good they even refer to the terroir of their product, which is made direct from sugar cane juice, not molasses.

Tune in to hear Quentin in conversation with Graeme Kemlo.

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Photo: Martinique-born distiller Quentin Brival