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In the hope of creating a less intimidating and more informative hub for both wine and earth lovers, we have created our little editorial space. It's here we will platform the talents of those forward-thinking people spanning wine, food, culture and of course sustainability.

ALL WINE GUIDES INTERVIEWS SUSTAINABILITY

Canadian ex-pat José Saulog and head chef at Franca brasserie in Potts Point, dishes up his soul warming fried chicken paired with our George Deschamps Chablis.

A Naples boy born and bred, Orazio has built a stellar reputation over the years in Sydney's hospitality scene. He takes us through a staple spicy Calabrese ragu that is equal to a winter hug.

Painting delicate and soft tonal palettes, with visual poetics of the feminine, Ashleigh Holmes, a young local artist based in Sydney has a family steeped in art history and is quickly becoming noticed on the art scene both in Australia and abroad.

From drawings to illustrations, synths, electro, Japanese artistry and forest walks, we sat down with our wine label artist Tim Goschnick to chat about all things wild.

Full-time chef and part-time photographer, Joel Bennetts has a creative flair and tenacity both in and out of the kitchen. Joel writes a ridiculously flavour full dish to pair with our Monceau Pear Pet-Nat Kombucha (non-alcoholic drink).

On a hot Sunday in Sydney, with end of year fast approaching, we made things a bit bougie with Tal Buchnik of Jimmy's Falafels. Tal writes and cooks for us - a grilled lobster with Turkish pepper pesto, grilled tahini broccolini and a sumak cos lettuce salad

Our flashy new wine rewards program. Spend as little or as much as you want and build up store credit with every purchase.

What happens when sourcing great fruit means throwing out the rulebook? Alice L'Estrange catches up with three young, inspired winemakers, all who speak candidly about good farming, sourcing versus growing fruit, what makes Victoria so exciting as well as the mega challenges thrown at small scale producers who want to make hands-off, organically grown wines.

"There’s that very common saying that you can’t make good wine with shit grapes and that really reins true in natural winemaking where it all starts in the vineyard, ensuring the vines are tended to carefully throughout the growing season, providing the soil with enough nutrients to feed the native yeast and avoid any additions of nutrient support during fermentation."

Ngeringa is a place of sustainable dreams. Regenerative and closed circle farming, with cattle, cereals, fruits and wine. Seriously good wine.

Having worked at the likes of Attica, Pei Modern and Mugaritz (San Sebastien, Spain) Kylie Millar is one of Australia's fastest rising young chef. She sat down with us for a chat and then curated a recipe for us that would pair swimmingly with the Ngeringa Pinot Noir.

It's getting a bit nippy, Victoria is being quarantined, you're not doing Dry July and we're all looking for something to warm the soul. Here is what we're sipping on.

Part of the original 'Natural Selection' crew, James Erskine's journey from sommelier to farmer has all the hallmarks of what we will look back on as a wine revolution in Australia.

Having been raised in humble Western Australia, but now a Sydney sider, Sian Redgrave is carefully threading the needle between food, fashion and art

Going to the core of cultures around the world is the pure and simple notion of drinking good wine whilst eating good food. Victoria Scriven writes and cooks for us, a slinky sexy sea urchin tagliatelle dish, balanced against the power and fruit of the Chekura Mingaco Moscatel.

At the forefront of the coffee culture wave, Mecca has steered away from needless complexity and directs most of its focus to the growers. We caught up with Head Coffee Roaster Daniel May to discuss all things coffee, roasting, food and wine.

Nattie wines, snacks, disco house techno, could a night out get any better? Get down to Bondi Beach Public Bar this Saturday evening.

On the 17th of November 40 exciting local and international winemakers, organically farmed and 100% additive free wines were showcased at the Abbotsford Convent in Melbourne. We captured a few moments on our iPhone to share with you guys. Enjoy!

Serving customers funky wine and reminiscing of the crazy French culture, we sat down with Marie-Sophie Canto, Head Sommelier of the Dolphin Hotel in Sydney and Good Food's bar of the year in 2018.

In time for the long-weekend across (most of) Australia, we've put together some pretty epic packs and offering free shipping across the country.

An Evening of Natural Wines hosted by Notwasted at Porch & Parlour with local Australian winemaker Alice L’Estrange of George Wine.

More than just rolling hills and pretty olive trees our time in Campania entailed two-euro litres of local vino and driving our Fiat onto a paddock followed by a lunch with the Cantina Giardino family.

When it comes to food, the move towards organic has reached our plates, cafés and even our supermarkets. We’re increasingly caring about what we consume, but seem to struggle when it comes to wine. Sian Redgrave joins us for a chat.

We sat down with Giorgio De Maria, the legend behind Fun Wines and Rootstock to name a few, and Giovanni Paradiso, co-owner of 10 William Street and Fratelli Paradiso. Strong line up.

Everyone seems to be using the word and talking about it, but what does it actually mean for brands? Eugénie Derez delicately explores the topic from both inside and outside of an organisation.

Founded in 2010 by Vicky Brown and Doug Purdie, The Urban Beehive is a clever initiative for backyard beekeepers and businesses to not only create their own apiaries, but also to raise awareness of the dangers these little creatures are facing.

From fermenting Sambuca under his bed in boarding school, to travelling the world under a Churchill Fellowship, Adam James (@Rough Rice) has truly been following his nose into the revival of this age-old preserving tradition. We caught up with Adam to chat both about his unique passion for fermenting and 'Eat the Problem' project with Mona down in Tasmania.

So you want to know what is the go with these 'natural' wines? Well we've compiled a few notes on how conventional wines differ from these contemporary ones and common terms that you will hear on the street.

We met with Gianmarco Antonuzzi on a sunny day in Sydney and it was everything we expected. A vivacious, energetic and holistic character. As cliché as it may be, his wines truly are an extension of himself and Clementine.

The term ‘Natural Wine’ is often still contested amongst winemakers, as one who appreciates the drink, you could be forgiven for not knowing what it actually means. Speaking to those dedicated to the art, despite discrepancies, there is growing consensus on what defines natural winemaking.

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JOSÉ'S FRIED SPATCHCOCK WITH SMOKED PAPRIKA, LEMON THYME AND OLIVES

ORAZIO’S CALABRIAN SPICY PORK BELLY AND NDUJA RAGU FT CRETAPAGLIA 'CLOCÒ'

MEET THE ARTIST SERIES #2: ASHLEIGH HOLMES

MEET THE ARTIST SERIES #1: TIM GOSCHNICK

PRAWN TOAST WITH THE MONCEAU PET-NAT KOMBUCHA BY JOEL BENNETTS

GETTIN' BOUGIE WITH BUCHNIK. GRILLED LOBSTER WITH TURKISH PEPPER PESTO AND JACQUES LASSAIGNE CHAMPAGNE.

NOTWASTED REWARDS

MEET THE MAKER(S) SERIES #4: RISE AND REVOLT OF BOOTSTRAPPED VICTORIAN WINEMAKERS

MEET THE MAKER SERIES #3: COMMUNE OF BUTTONS

MEET THE MAKER SERIES #2: NGERINGA. THE OLDEST BIODYNAMIC FARM AND WINERY IN AUSTRALIA.

KYLIE MILLAR'S SARDINES, MARROW & FENNEL WITH NGERINGA MT BARKER PINOT NOIR

WHAT WE'RE DRINKING THIS WINTER...

MEET THE MAKER SERIES #1. THE STORY OF JAMES ERSKINE AND JAUMA.

SIAN'S MUSHROOM GARGANELLI WITH ENTROPY'S PINOT NOIR

VICTORIA'S SEXY SEA URCHIN TAGLIATELLE FT. CHEKURA MINGACO MOSCATEL

FROM BARISTA TO BUYER. TALKING COFFEE WITH MECCA'S DANIEL MAY.

PUBLIC AFFECTION X NOTWASTED BAR TAKEOVER

SOULFOR WINE

STORIES FROM BEHIND THE BAR

LONG WEEKEND PACKS

AN EVENING OF NATURAL WINES

NOTWASTED ON (A SLIGHTLY TIPSY) TOUR IN CAMPANIA

SIAN REDGRAVE, A LOCAL LEGEND WITH A GLOBAL MINDSET

LET US MAKE MISTAKES

CURATION, CURATION, CURATION.

A BUSY AFTERNOON WITH THE URBAN BEEHIVE

ADAM JAMES THE FERMENTING GURU

A GUIDE TO CHOOSING NATURAL WINES

LE COSTE AND SUSTAINABILITY WITH GIANMARCO ANTONUZZI

WHAT IS NATURAL WINE?

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