Bremer Valley Agave is preparing to release a South Australian artisanal agave spirit, produced from wild Agave American.
Read full story →Bremer Valley Agave is preparing to release a South Australian artisanal agave spirit, produced from wild Agave American.
Bremer Valley Agave is preparing to release a South Australian artisanal agave spirit, produced from wild Agave Americana growing on family-owned land in the Bremer Valley. Founded by Geoff and Nathan Newell, the business will launch its first limited release using agave believed to have been established in the region since South Australia’s copper mining era of the 1850s. The launch follows the successful distillation of a proof-of-concept batch in June 2025, which demonstrated the potential to turn the previously overlooked plants into a distinctly Australian agave spirit. “We knew of these wild plants on our land but never looked much into them,” Nathan Newell said. “Geoff – or ‘Pa’ – casually mentioned they make spirits from them in Mexico. That off-hand comment and a few conversations later, we were deep into research, and before long we had successfully distilled our first proof of concept.” Bremer Valley Agave said its production draws inspiration from traditional agave spirit-making techniques while adapting the process to its South Australian location. The agave is hand harvested before being slow cooked in hand-dug earthen pits using Australian native hardwoods and locally sourced stone. It is then crushed, fermented and distilled in small batches using copper pot stills. Newell said the intention was not to recreate Mexican spirits, but to explore how established agave-making traditions could be interpreted through Australian ingredients, conditions and landscape. “There is an incredible history and tradition behind agave spirits, and we have a huge amount of respect for the people who have been making them for generations. We’re not trying to be Mexico and recreate what has already been done. “We’re exploring what happens when that knowledge and tradition meets an Australian landscape, using the plants, materials and conditions of the place we call home.” The founding release represents the first stage of broader plans for Bremer Valley Agave, with the business looking beyond spirits production to develop a tourism and hospitality offering around the project. Its longer-term vision includes establishing a boutique distillery alongside immersive food, tourism and agave experiences designed to draw on the Bremer Valley’s agricultural and mining heritage. “This is the beginning of something much bigger,” Newell said. “We see an opportunity to create something that celebrates the traditions, the land, its mining and agricultural heritage and the pioneering history of the Bremer Valley.” See more from the Bremer Valley Agave team below: Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Bremer Valley Agave is preparing to release a South Australian artisanal agave spirit, produced from wild Agave Americana growing on family-owned land in the Bremer Valley. Founded by Geoff and Nathan Newell, the business will launch its first limited release using agave believed to have been established in the region since South Australia’s copper mining era of the 1850s. The launch follows the successful distillation of a proof-of-concept batch in June 2025, which demonstrated the potential to turn the previously overlooked plants into a distinctly Australian agave spirit. “We knew of these wild plants on our land but never looked much into them,” Nathan Newell said. “Geoff – or ‘Pa’ – casually mentioned they make spirits from them in Mexico. That off-hand comment and a few conversations later, we were deep into research, and before long we had successfully distilled our first proof of concept.” Bremer Valley Agave said its production draws inspiration from traditional agave spirit-making techniques while adapting the process to its South Australian location. The agave is hand harvested before being slow cooked in hand-dug earthen pits using Australian native hardwoods and locally sourced stone. It is then crushed, fermented and distilled in small batches using copper pot stills. Newell said the intention was not to recreate Mexican spirits, but to explore how established agave-making traditions could be interpreted through Australian ingredients, conditions and landscape. “There is an incredible history and tradition behind agave spirits, and we have a huge amount of respect for the people who have been making them for generations. We’re not trying to be Mexico and recreate what has already been done. “We’re exploring what happens when that knowledge and tradition meets an Australian landscape, using the plants, materials and conditions of the place we call home.” The founding release represents the first stage of broader plans for Bremer Valley Agave, with the business looking beyond spirits production to develop a tourism and hospitality offering around the project. Its longer-term vision includes establishing a boutique distillery alongside immersive food, tourism and agave experiences designed to draw on the Bremer Valley’s agricultural and mining heritage. “This is the beginning of something much bigger,” Newell said. “We see an opportunity to create something that celebrates the traditions, the land, its mining and agricultural heritage and the pioneering history of the Bremer Valley.” See more from the Bremer Valley Agave team below: Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Your email address will not be published. Required fields are marked * Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join the thousands of liquor professionals who receive The Shout’s newsletter
Tea is becoming an increasingly important ingredient in drinks innovation, as its broad range of flavours is creating opportunities across hard tea, spirits, RTDs and no- and low-alcohol beverages.
Tea is becoming an increasingly important ingredient in drinks innovation, as its broad range of flavours is creating opportunities across hard tea, spirits, RTDs and no- and low-alcohol beverages. New research from IWSR and trend forecasting agency WGSN points to growing interest in tea-based drinks, driven by consumer demand for flavour complexity, wellness and new drinking occasions. While Asia-Pacific remains the centre of tea innovation, the trend is gaining traction in North America and Europe, with products moving beyond traditional black and green tea into varieties including matcha, oolong, hojicha, jasmine and pu’er. “As consumers increasingly embrace the uncomfortable pleasure of bitter complexity, tea is rapidly evolving from a traditional beverage to a dynamic ingredient and flavour anchor across food and drink categories,” said Jennifer Creevy, Director of Food and Drink at WGSN. “Driven by consumer demand for wellness, sensory novelty and global influences, the most innovative brands are leveraging a diverse range of tea varieties – often with regional provenance, functional benefits and layered flavour profiles – to create new experiences in drinks, snacks, dairy, bakery and more.” Hard tea has emerged as one of the stronger-performing RTD sub-categories, particularly in North America. According to IWSR, US hard tea volumes increased five per cent in 2025 and recorded a compound annual growth rate (CAGR) of 22 per cent between 2021 and 2025. Canada, the world’s second-largest hard tea market, recorded volume growth of six per cent in 2025, matching its CAGR over the same four-year period. Susie Goldspink, Head of RTD Insights at IWSR, said the category’s trajectory suggested potential for further international expansion, although its success may depend on existing consumer familiarity with iced tea. “The recent trajectory of hard tea mirrors the way in which hard seltzer scaled – but tea is better understood in Europe than seltzers, suggesting that hard tea could have more potential for global growth,” Goldspink said. “It is also possible that hard teas will only truly thrive in places where iced tea already performs well.” Tea is also appearing in a growing range of alcoholic beverages, including mate- and matcha-based RTDs, tea liqueurs, tea-flavoured wines and spirits, and gins using tea as a botanical. IWSR’s RTD Innovation Catalogue found that three per cent of new RTD launches in 2025 contained tea-related ingredients, up from two per cent in 2021. The research identified several examples of tea being used to create new drinking occasions. In Brazil, cocktails combining rum, yerba mate and guaraná have generated interest and prompted the development of similar RTDs, while yerba mate and vodka is an established nightclub serve in Switzerland and is gaining traction in Austria. In China, green tea has become a popular mixer for Scotch whisky, with tea-flavoured spirits-based RTDs now common in the market. Meanwhile, tea-based liqueurs are emerging in Italy, and sparkling tea is gaining a foothold as an alternative to non-alcoholic sparkling wine for aperitif occasions. WGSN identified China’s new-style tea movement as a trend with potential to influence international drinks innovation, particularly through its focus on premium ingredients, craft and cultural expression. “China’s new-style tea movement reframes tea as a premium, low-sugar lifestyle beverage rooted in craft, wellness and cultural expression,” Creevy said. “Rising Chinese soft power will accelerate its global spread, pushing flavours and rituals beyond tea and unlocking a new category scalable across RTDs and adjacent beverage formats.” Goldspink said tea’s versatility could support premiumisation across several drinks categories, while opening up occasions that remain relatively underdeveloped for beverage alcohol. “Tea is much more than a niche; it is a flavour architecture that can underpin premiumisation strategies across spirits, RTDs and no/low,” she said. “There could be further potential for hard tea and other tea-based products where iced tea is already a well-established category, while the new-style Chinese tea movement is one that should be watched closely: its global spread will introduce new flavour codes – oolong, pu’er, cheese tea – that are not yet reflected in western innovation pipelines.” Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Tea is becoming an increasingly important ingredient in drinks innovation, as its broad range of flavours is creating opportunities across hard tea, spirits, RTDs and no- and low-alcohol beverages. New research from IWSR and trend forecasting agency WGSN points to growing interest in tea-based drinks, driven by consumer demand for flavour complexity, wellness and new drinking occasions. While Asia-Pacific remains the centre of tea innovation, the trend is gaining traction in North America and Europe, with products moving beyond traditional black and green tea into varieties including matcha, oolong, hojicha, jasmine and pu’er. “As consumers increasingly embrace the uncomfortable pleasure of bitter complexity, tea is rapidly evolving from a traditional beverage to a dynamic ingredient and flavour anchor across food and drink categories,” said Jennifer Creevy, Director of Food and Drink at WGSN. “Driven by consumer demand for wellness, sensory novelty and global influences, the most innovative brands are leveraging a diverse range of tea varieties – often with regional provenance, functional benefits and layered flavour profiles – to create new experiences in drinks, snacks, dairy, bakery and more.” Hard tea has emerged as one of the stronger-performing RTD sub-categories, particularly in North America. According to IWSR, US hard tea volumes increased five per cent in 2025 and recorded a compound annual growth rate (CAGR) of 22 per cent between 2021 and 2025. Canada, the world’s second-largest hard tea market, recorded volume growth of six per cent in 2025, matching its CAGR over the same four-year period. Susie Goldspink, Head of RTD Insights at IWSR, said the category’s trajectory suggested potential for further international expansion, although its success may depend on existing consumer familiarity with iced tea. “The recent trajectory of hard tea mirrors the way in which hard seltzer scaled – but tea is better understood in Europe than seltzers, suggesting that hard tea could have more potential for global growth,” Goldspink said. “It is also possible that hard teas will only truly thrive in places where iced tea already performs well.” Tea is also appearing in a growing range of alcoholic beverages, including mate- and matcha-based RTDs, tea liqueurs, tea-flavoured wines and spirits, and gins using tea as a botanical. IWSR’s RTD Innovation Catalogue found that three per cent of new RTD launches in 2025 contained tea-related ingredients, up from two per cent in 2021. The research identified several examples of tea being used to create new drinking occasions. In Brazil, cocktails combining rum, yerba mate and guaraná have generated interest and prompted the development of similar RTDs, while yerba mate and vodka is an established nightclub serve in Switzerland and is gaining traction in Austria. In China, green tea has become a popular mixer for Scotch whisky, with tea-flavoured spirits-based RTDs now common in the market. Meanwhile, tea-based liqueurs are emerging in Italy, and sparkling tea is gaining a foothold as an alternative to non-alcoholic sparkling wine for aperitif occasions. WGSN identified China’s new-style tea movement as a trend with potential to influence international drinks innovation, particularly through its focus on premium ingredients, craft and cultural expression. “China’s new-style tea movement reframes tea as a premium, low-sugar lifestyle beverage rooted in craft, wellness and cultural expression,” Creevy said. “Rising Chinese soft power will accelerate its global spread, pushing flavours and rituals beyond tea and unlocking a new category scalable across RTDs and adjacent beverage formats.” Goldspink said tea’s versatility could support premiumisation across several drinks categories, while opening up occasions that remain relatively underdeveloped for beverage alcohol. “Tea is much more than a niche; it is a flavour architecture that can underpin premiumisation strategies across spirits, RTDs and no/low,” she said. “There could be further potential for hard tea and other tea-based products where iced tea is already a well-established category, while the new-style Chinese tea movement is one that should be watched closely: its global spread will introduce new flavour codes – oolong, pu’er, cheese tea – that are not yet reflected in western innovation pipelines.” Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Your email address will not be published. Required fields are marked * Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join the thousands of liquor professionals who receive The Shout’s newsletter
Newcastle Beer Fest will return in February 2027, marking the first edition of the festival since its acquisition by GABS owner Dr Jerry Schwartz.
Newcastle Beer Fest will return to King Edward Park on Saturday, 20 February 2027, marking the first edition of the festival since its acquisition by GABS owner Dr Jerry Schwartz. Schwartz acquired Newcastle Beer Fest earlier this year, adding the event to a portfolio that includes GABS, the Canberra Beer & Cider Festival and Hunter Valley Wine & Beer Festival. The 2027 event will be the 11th Newcastle Beer Fest and will continue its focus on Australia’s independent brewing sector, with more than 30 local and interstate craft breweries expected alongside food vendors, live music and other entertainment. Event Director Jenny Farrell said the Schwartz and GABS teams already had a connection with the festival through Sydney Brewery, which has participated in Newcastle Beer Fest for the past four years. “When the original owners approached us saying they would no longer continue staging the event, we thought that with our massive investment in Newcastle and the Hunter Valley through our hotels, the Sydney Brewery Hunter Valley and other interests, we thought the Festival was a good opportunity to bring GABS back into the spotlight,” Farrell said. “The Newcastle Beer Fest perfectly complements our existing Canberra and Hunter Valley festivals, because both are so established in the local community. We can add in GABS’ wider footprint, but essentially, we want this to be a premium expression of the Newcastle region’s exceptional beverage and food DNA.” Independent breweries invited to participate Exhibitor applications have opened for the February event, with organisers stipulating that only independent breweries will be accepted. Zig Zag Brewery, Sydney Brewery, The Coastal Brewing and Spudd Wiser Beer are among the first breweries confirmed, while applications are also being sought from food vendors. Farrell said the event would provide an opportunity to support independent breweries at a challenging time for the sector while also generating activity for Newcastle’s hospitality and tourism businesses. “With the backing of GABS, we hope to attract an even greater reach for the Newcastle Beer Fest. It will provide a boost for Newcastle tourism and hospitality. “It will also give a boost to the craft beer industry which has been experiencing big challenges recently. We can provide scale, while maintaining the local community feel and integrity.” Early bird tickets on sale Early bird tickets for Newcastle Beer Fest are now available for $64.90, representing a $10 discount on the on-the-day ticket price. Tickets include entry to the festival, 10x100ml beer tasting tokens and a commemorative tasting cup, as well as access to the breweries, food vendors, live music and festival activities. Only a limited allocation of tickets will be available at the early bird price. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Newcastle Beer Fest will return to King Edward Park on Saturday, 20 February 2027, marking the first edition of the festival since its acquisition by GABS owner Dr Jerry Schwartz. Schwartz acquired Newcastle Beer Fest earlier this year, adding the event to a portfolio that includes GABS, the Canberra Beer & Cider Festival and Hunter Valley Wine & Beer Festival. The 2027 event will be the 11th Newcastle Beer Fest and will continue its focus on Australia’s independent brewing sector, with more than 30 local and interstate craft breweries expected alongside food vendors, live music and other entertainment. Event Director Jenny Farrell said the Schwartz and GABS teams already had a connection with the festival through Sydney Brewery, which has participated in Newcastle Beer Fest for the past four years. “When the original owners approached us saying they would no longer continue staging the event, we thought that with our massive investment in Newcastle and the Hunter Valley through our hotels, the Sydney Brewery Hunter Valley and other interests, we thought the Festival was a good opportunity to bring GABS back into the spotlight,” Farrell said. “The Newcastle Beer Fest perfectly complements our existing Canberra and Hunter Valley festivals, because both are so established in the local community. We can add in GABS’ wider footprint, but essentially, we want this to be a premium expression of the Newcastle region’s exceptional beverage and food DNA.” Independent breweries invited to participate Exhibitor applications have opened for the February event, with organisers stipulating that only independent breweries will be accepted. Zig Zag Brewery, Sydney Brewery, The Coastal Brewing and Spudd Wiser Beer are among the first breweries confirmed, while applications are also being sought from food vendors. Farrell said the event would provide an opportunity to support independent breweries at a challenging time for the sector while also generating activity for Newcastle’s hospitality and tourism businesses. “With the backing of GABS, we hope to attract an even greater reach for the Newcastle Beer Fest. It will provide a boost for Newcastle tourism and hospitality. “It will also give a boost to the craft beer industry which has been experiencing big challenges recently. We can provide scale, while maintaining the local community feel and integrity.” Early bird tickets on sale Early bird tickets for Newcastle Beer Fest are now available for $64.90, representing a $10 discount on the on-the-day ticket price. Tickets include entry to the festival, 10x100ml beer tasting tokens and a commemorative tasting cup, as well as access to the breweries, food vendors, live music and festival activities. Only a limited allocation of tickets will be available at the early bird price. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Your email address will not be published. Required fields are marked * Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join the thousands of liquor professionals who receive The Shout’s newsletter
Eleven South Australian wineries and wine tourism businesses have been shortlisted for the 2027 Best Of Wine Tourism Awards.
Eleven South Australian wineries and wine tourism businesses have been shortlisted for the 2027 Best Of Wine Tourism Awards, recognising excellence across the state’s visitor experiences. The awards are part of the Great Wine Capitals Global Network and are delivered in South Australia through Adelaide’s membership of the network. The 2027 awards are presented in partnership with DrinkWise. The shortlist spans six wine regions and Adelaide, with businesses recognised for their contributions to accommodation, architecture and landscape, art and culture, culinary experiences, innovative wine tourism experiences and wine tourism services. The 11 shortlisted businesses are: All shortlisted entries will also be considered for the Sustainable Wine Tourism Practices Award. The awards recognise businesses creating distinctive visitor experiences and supporting South Australia’s reputation as an international wine tourism destination. They also provide an opportunity for local operators to connect with wine tourism businesses across the Great Wine Capitals Global Network. The shortlisted entries will be assessed by an independent judging panel, with category winners announced at the South Australian Wine Industry Dinner on Thursday, 17 September, at Adelaide’s National Wine Centre. South Australian category winners will then progress to the international Best Of Wine Tourism Awards during the Great Wine Capitals Global Network annual conference in Hawke’s Bay, New Zealand, in October. The international awards will see South Australia’s winning businesses benchmarked against wine tourism operators from other leading wine regions around the world. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Eleven South Australian wineries and wine tourism businesses have been shortlisted for the 2027 Best Of Wine Tourism Awards, recognising excellence across the state’s visitor experiences. The awards are part of the Great Wine Capitals Global Network and are delivered in South Australia through Adelaide’s membership of the network. The 2027 awards are presented in partnership with DrinkWise. The shortlist spans six wine regions and Adelaide, with businesses recognised for their contributions to accommodation, architecture and landscape, art and culture, culinary experiences, innovative wine tourism experiences and wine tourism services. The 11 shortlisted businesses are: All shortlisted entries will also be considered for the Sustainable Wine Tourism Practices Award. The awards recognise businesses creating distinctive visitor experiences and supporting South Australia’s reputation as an international wine tourism destination. They also provide an opportunity for local operators to connect with wine tourism businesses across the Great Wine Capitals Global Network. The shortlisted entries will be assessed by an independent judging panel, with category winners announced at the South Australian Wine Industry Dinner on Thursday, 17 September, at Adelaide’s National Wine Centre. South Australian category winners will then progress to the international Best Of Wine Tourism Awards during the Great Wine Capitals Global Network annual conference in Hawke’s Bay, New Zealand, in October. The international awards will see South Australia’s winning businesses benchmarked against wine tourism operators from other leading wine regions around the world. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Your email address will not be published. Required fields are marked * Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join the thousands of liquor professionals who receive The Shout’s newsletter
AFL great Shane Crawford will bring his trademark energy to the 2026 Australian Liquor Industry Awards (ALIA) as this year’s emcee.
Brownlow Medalist, AFL Premiership Champion and media personality Shane Crawford will bring his trademark energy to the 2026 Australian Liquor Industry Awards (ALIA) as this year’s emcee. With this year’s ALIA theme celebrating Sporting Icons, Crawford is a fitting choice to lead the industry’s biggest night, which takes place in Sydney on Wednesday, 28 October 2026. Crawford played 305 AFL games for Hawthorn between 1993 and 2008, establishing himself as one of the club’s greatest modern-era players. He was appointed Hawthorn captain in 1999 and enjoyed an outstanding season, winning both the Brownlow Medal and the AFL Players’ Association’s Leigh Matthews Trophy. Crawford captained the Hawks until 2004 and finished his career as a four-time All-Australian and four-time Hawthorn best and fairest winner. In his 305th and final game, Hawthorn defeated Geelong to win the premiership. Crawford, in the twilight of his career, finally achieved the one thing that had eluded him for 15 years. This wasn’t just a premiership—it was vindication of 15 years of persistence, proof that refusing to give up on your greatest ambition can be rewarded, and a masterclass in delayed gratification. Since retiring, he has become a familiar face on Australian television and is the co-host of House of Wellness on Channel Seven and part of Channel Seven’s commentary team for Horse Racing and AFL. He has also completed several major endurance challenges in support of Breast Cancer Network Australia, raising millions of dollars for the organisation. The theme for this year’s ALIA is Sporting Icons, making Crawford the perfect choice for emcee. Tickets are on sale now for this year’s liquor and hospitality industry’s night of night. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Brownlow Medalist, AFL Premiership Champion and media personality Shane Crawford will bring his trademark energy to the 2026 Australian Liquor Industry Awards (ALIA) as this year’s emcee. With this year’s ALIA theme celebrating Sporting Icons, Crawford is a fitting choice to lead the industry’s biggest night, which takes place in Sydney on Wednesday, 28 October 2026. Crawford played 305 AFL games for Hawthorn between 1993 and 2008, establishing himself as one of the club’s greatest modern-era players. He was appointed Hawthorn captain in 1999 and enjoyed an outstanding season, winning both the Brownlow Medal and the AFL Players’ Association’s Leigh Matthews Trophy. Crawford captained the Hawks until 2004 and finished his career as a four-time All-Australian and four-time Hawthorn best and fairest winner. In his 305th and final game, Hawthorn defeated Geelong to win the premiership. Crawford, in the twilight of his career, finally achieved the one thing that had eluded him for 15 years. This wasn’t just a premiership—it was vindication of 15 years of persistence, proof that refusing to give up on your greatest ambition can be rewarded, and a masterclass in delayed gratification. Since retiring, he has become a familiar face on Australian television and is the co-host of House of Wellness on Channel Seven and part of Channel Seven’s commentary team for Horse Racing and AFL. He has also completed several major endurance challenges in support of Breast Cancer Network Australia, raising millions of dollars for the organisation. The theme for this year’s ALIA is Sporting Icons, making Crawford the perfect choice for emcee. Tickets are on sale now for this year’s liquor and hospitality industry’s night of night. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Your email address will not be published. Required fields are marked * Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join the thousands of liquor professionals who receive The Shout’s newsletter
Entries for the 2026 Australian Cider Awards close this Friday, 11 September. The awards will see producers compete across 31 commercial classes.
Entries for the 2026 Australian Cider Awards close this Friday, 11 September. The awards will see producers compete across 31 commercial classes covering cider, specialty cider and apple and pear spirits. Hundreds of entries are expected to be blind tasted by an expert judging panel, with the competition providing producers an opportunity to benchmark their products against the wider Australian cider industry. Winners will be announced at the Australian Cider Awards Dinner on Thursday, 15 October at Rydges World Square in Sydney, with ticket information to be released closer to the event. Cider Australia President and Chair of the Awards organising committee Warwick Billings said Australia’s craft cider category continues to develop, with a growing number of producers using 100 per cent Australian-grown apples. “Our Awards have a broad range of classes to allow all of the many versions of cider to be judged against their peers. Entering the Awards is an excellent way to compare products against industry benchmarks in Australia, receive independent feedback from industry experts and potentially win a prize, and with early-bird entry fees applying for the next two weeks there is no better time to enter,” said Billings. The awards cover a broad range of cider styles, providing producers with independent feedback from industry judges while recognising leading products across the category. Details on the award categories, the judges and how to enter can be found on the Cider Australia website. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Entries for the 2026 Australian Cider Awards close this Friday, 11 September. The awards will see producers compete across 31 commercial classes covering cider, specialty cider and apple and pear spirits. Hundreds of entries are expected to be blind tasted by an expert judging panel, with the competition providing producers an opportunity to benchmark their products against the wider Australian cider industry. Winners will be announced at the Australian Cider Awards Dinner on Thursday, 15 October at Rydges World Square in Sydney, with ticket information to be released closer to the event. Cider Australia President and Chair of the Awards organising committee Warwick Billings said Australia’s craft cider category continues to develop, with a growing number of producers using 100 per cent Australian-grown apples. “Our Awards have a broad range of classes to allow all of the many versions of cider to be judged against their peers. Entering the Awards is an excellent way to compare products against industry benchmarks in Australia, receive independent feedback from industry experts and potentially win a prize, and with early-bird entry fees applying for the next two weeks there is no better time to enter,” said Billings. The awards cover a broad range of cider styles, providing producers with independent feedback from industry judges while recognising leading products across the category. Details on the award categories, the judges and how to enter can be found on the Cider Australia website. Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young Your email address will not be published. Required fields are marked * Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join the thousands of liquor professionals who receive The Shout’s newsletter
An inspection of the wholesale bakery in 2024 found that pests had chewed through food items.
A Sydney wholesale bakery has been fined $84,000 after an inspection found the presence of pests which had chewed into food items. The South Granville bakery, owned by L’Oven Bakery Supplies Pty Ltd, was convicted of 18 offences in Parramatta Local Court on 28 August, 2026. The prosecution related to an inspection of the venue on 20 February, 2024 when authorised officers reported 11 offences under the Food Act. As well as finding evidence of the presence of pest-eaten food, the inspection report also detailed that dirt, grease, and mould was observed on equipment in the premise. Food was also stored uncovered. It meant the inspectors found the business failed to comply with requirements of the Food Standards Code, including critical breaches in relation to hygiene and sanitation, construction and maintenance, and process control. The facility was placed under a prohibition order as a result of the inspection, and the company has not requested this to lift, so it therefore remains closed. The conviction followed earlier food safety breaches, with the bakery also convicted of 23 offences and fined $75,000 on 22 September, 2023. Photography by Engin Akyurt / Pexels. For exclusive hospitality news every Tuesday and Thursday, subscribe here or follow us on LinkedIn and Instagram. Sponsored by NNA Sponsored by Comcater Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... hbspt.forms.create({ region: "na1", portalId: "8838799", formId: "e54699d2-4fed-4c75-a5cb-6e11059ed6d3" });
The team behind the Bat & Ball Hotel have taken a similar approach to the historic Newtown pub.
The Carlisle Castle Hotel has reopened following a refurbishment from the team behind the 2024 Bat & Ball Hotel refurbishment. Independent operators Rachael Paul, Dan McBride, Dynn Szmulewicz, Zac Godbolt, and Cameron Votano took the keys to the historic pub earlier this year. It marks their second venue together after the Bat & Ball Hotel, with the team operating on a simple philosophy: find pubs with history, character, and community, and give them the care they deserve. The Castle has 150 years of “exceptional bones” – and the team knows better than to mess with that. The Italian marble bar installed during an early 1920s refit has remained the hero of the pub, and a brand new 70s-inspired Axminster custom carpet designed by Godbolt, McBride, and Interior Designer Phoebe Abbott runs through the venue. Paul says to be part of such an incredible community pub is exactly where they want to be. “This pub absolutely has such a strong local community and we are committed to preserving that,” she says. Executive Chef Cameron Votano oversees the kitchen across both the Carlisle Castle and the Bat & Ball Hotel, with Head Chef James Walker leading the day-to-day at the Castle. Votano says the offering will differ from the food at the Bat & Ball, but hopefully it will be tied for “number one best schnitty” in Sydney. The kitchen allows for a bigger menu than the Bat & Ball, but the approach is the same: elevated Aussie classics, generous, and without losing sight of what a pub bistro is for. Highlights include the steak and Guinness pie with slow braised beef, vintage cheddar, puff pastry, mash, and greens, and the pig’s head toast with pork terrine, fried bread, burnt apple mustard. Steaks are source from Meaty’s in Stanmore, and the schnitzel is pretzel and herb crumbed, and served with mustard gravy. The drinks program has been built for affordability and accessibility, with Paul and Front of House lead Phoebe McWhirter putting together a win list that champions Australian producers and growers. Paul says when building a wine list, it’s important to think of everyone. “By the glass in a pub really needs to tick all the classic boxes, by the bottle is where you can have a bit more fun, and we did,” she says. The beers feature all of the Carlton and United Breweries heritage brands, Guiness on tap, and a selection of hyper local breweries such as Grifter, Young Henrys, and Philter. The team says with “some of the Australia’s best cocktail bars” a short stroll up Enmore Road, the Castle isn’t here to compete – it’s here to complement. The list, which is a team collaboration, includes The Carlisle Coffee, “a lovechild” between an Irish coffee and an espresso martini. The pub will run weekly specials such as $20 schnitzels on Monday, $20 steaks on Tuesday, $1 wings on Friday, and $1 oysters on Saturday until sold out. For exclusive hospitality news every Tuesday and Thursday, subscribe here or follow us on LinkedIn and Instagram. Sponsored by NNA Sponsored by Comcater Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... hbspt.forms.create({ region: "na1", portalId: "8838799", formId: "e54699d2-4fed-4c75-a5cb-6e11059ed6d3" });
The 23-year-old Iron Gate Kitchen sous chef has reached the grand final five times, clinching the top title in her final year of eligibility.
The winner of Nestlé Golden Chef of the Year 2026 says the competition has opened doors she never thought possible, after she clinched the title in her final year of eligibility. Having competed in the Nestlé Golden Chef’s Hat Award since 2021, reaching the grand final five times, 23-year-old Iron Gate Kitchen Sous Chef Ashleigh Handsaker was last week crowned the winner. Winners for categories such as the Most Sustainable Approach Award, the Best Signature Dish Award, and the Most Creative Use of a Nestlé Product, among others, were also revealed. The competition saw 11 of Australia and New Zealand’s most talented young chefs compete across two days at Fine Food Australia in Melbourne, with judges hailing from the Australian Culinary Federation, NZChefs, Nestlé Professional, and across the industry. Handsaker’s three-course menu brought together a range of culinary styles and Middle Eastern flavours, which saw her achieve three gold medals. Her winning menu featured a mushroom and potato empanada with Grana Padano crema, pumpkin purée, and pickled pumpkin ribbons as an entrée. For her main dish, Handsaker served a tender beef flank with eggplant purée, candied eggplant, warrigal greens, a raspberry-glazed beef skewer, and date jus made with Maggi Jus Lié Sauce Mix. For dessert, she presented a honey-vanilla crémeux with basil sweet crumb, coconut jelly made with Maggi Coconut Milk Powder Mix, lemon gel, and chocolate tuile. Handsaker says winning the Nestlé Golden Chef’s Hat Award is a dream come true and an incredibly proud moment. As part of her win, she will receive an exclusive international culinary experience to Singapore, valued at $10,000, which includes work at one of the country’s renowned restaurants. “This was my sixth time competing and my final year of eligibility, so to take home the title after so many years of learning, growing, and pushing myself is something I still can’t quite believe,” she says. “The competition has played such an important role in my journey as a chef. It has challenged me to be better, connected me with incredible mentors and peers, and opened doors I never thought possible. While my time as a competitor has come to an end, I hope this is just the beginning of a new chapter.” She added that she wants to pass on her knowledge and experience to the next generation of chefs, and hopes to return as a mentor next year to help champion young talent across regional New South Wales. Nestlé Executive Chef and Golden Chef Judge Elke Travers says Handsaker’s menu reflected experience, confidence, and technical skill. “Every element worked in harmony, with flawless execution and showcased a beautiful balance of flavours,” says Travers. “She delivered an experience on the plate that ultimately set her apart from an exceptionally talented group of finalists.” She added that Handsaker is a remarkably talented and resilient chef, a supportive teammate, and someone who continues to show up and strive for excellence. Nestlé Professional Oceania General Manager Kristina Czepl says the calibre of this year’s finalists shows why the Nestlé Golden Chef’s Hat Award remains such an important platform for emerging culinary talent. “While being crowned the winner is a huge achievement, the confidence, connections and experiences gained throughout the journey can help shape a chef’s career for years to come,” says Czepl. “That’s what keeps this competition so special more than six decades on.” Across the competition, menus celebrated cultural heritage, regional identity, and native ingredients from across Australia and New Zealand, with competitors incorporating ingredients such as warrigal greens, macadamia, horopito, and kawakawa. Finalists also kept sustainability front of mind, embracing more resourceful approaches to cooking and finding creative ways to make the most of their ingredients and reduce food waste. This was highlighted through the Most Sustainable Approach Award, which was awarded to Chef Ashton Teed, 22, from the Sunshine Coast. The chef focused on sourcing produce from local farmers, reducing food waste by repurposing scraps into vinegars and misos, and supporting the wellbeing of his community, peers, and colleagues. Teed was also awarded The Best Savoury Dish after impressing the judges with a roasted carrot and capsicum tartare with evaporated milk cheese and pickled carrots. He was commended for “transforming a humble carrot into something extraordinary”. The Best Signature Dish Award celebrates chefs who bring their unique culinary identity to the plate. This year’s winner, Chef James Baker from Sydney, served a brandy and coconut no-cheese banana cheesecake, in honour of his late grandparents. The dessert honoured his Aboriginal heritage through native Australian ingredients and reflected the family memories and culinary ambitions that have shaped his journey. Chef Rose Chursuwannachai, 24, from ACT, was awarded the Most Creative Use of a Nestlé Product for her dessert: citrus meringue cigarettes, coconut rice pudding, white chocolate chantilly cream, rhubarb and orange compote, crisp rhubarb shards, and salted potato crumb. The Best Dessert Dish was awarded to Chef Chamee Ratnayaka, 20, from Auckland, who impressed judges with “From Her Bowl” – a toasted oat semifreddo with white chocolate namelaka, poached rhubarb, raspberry, and oat crisp. Travers says they are seeing young chefs place just as much emphasis on purpose as execution. “Whether through native ingredients, cultural influences or more sustainable approaches to cooking, competitors are bringing a strong sense of intention to the plate,” Travers says. “It’s a trend we expect to continue across the industry and one we are proud to foster through this year’s award program.” The grand final for the Nestlé Golden Chef of the Year was held over two heats on Monday 31 August and Tuesday 1 September. Finalists were given 3.5 hours to prepare, and presented four covers over a three-course meal. This story was produced in partnership with Nestlé professional. For exclusive hospitality news every Tuesday and Thursday, subscribe here or follow us on LinkedIn and Instagram. Sponsored by NNA Sponsored by Comcater Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... hbspt.forms.create({ region: "na1", portalId: "8838799", formId: "e54699d2-4fed-4c75-a5cb-6e11059ed6d3" });
No new items today.
Sept. 7, 2026By Cody Profaca Bekkers Wine co-founder and winemaker Emmanuelle Bekkers has been appointed a Chevalier (Knight) De l'Ordre National du Mérite Agricole by the French Government. The Ordre National du Mérite Agricole is one of France’s highest honours, second only to the Légion d’Honneur, the nation’s premier award for military and civil service. It was introduced in 1883 to recognise individuals who have made outstanding contributions to French agriculture. The French-Australian winemaker was recognised for strengthening ties between the French and Australian wine communities and for enhancing the reputation of French wine. Since moving to Australia in 1996, Bekkers has worked both the Australian and French vintages every year. She founded Bekkers Wine in McLaren Vale with her husband, Australian viticulturist Toby Bekkers, in 2010, with the goal of creating a fine-wine benchmark for the region. Over her 34 year career, she has continued to maintain close links with her homeland by making her white wines in Chablis. She has also successfully achieved her long-held ambition of placing McLaren Vale on wine lists at some of Paris’ leading fine-dining establishements. Emmanuelle Bekkers said it was an honour to champion French winemaking in Australia. “When I began my studies in winemaking 34 years ago, I could never have imagined that my love for wine would lead me to receive one of France’s highest civilian honours,” she said. “It has been a great pleasure to champion the traditions and savoir-faire of French winemaking in Australia, where these values are embraced with respect, ambition and innovation. I am fortunate to be part of two great winemaking cultures and proud to serve as a bridge between them.” Emmanuelle Bekkers' Ordre National du Mérite Agricole was conferred by Monsieur Pierre-André Imbert, Secretary-General of the Élysée Palace, on 31 July. Share the content Sept. 7, 2026 Sept. 7, 2026 Sept. 7, 2026 Sept. 4, 2026 Sept. 3, 2026 Sept. 3, 2026 Sept. 3, 2026 Sept. 2, 2026 Sept. 1, 2026
Sept. 7, 2026By Cody Profaca The Australian drinks industry has a busy spring ahead, with a packed calendar of trade tastings, educational sessions, awards, festivals and industry campaigns. From major free trade tastings to scholarships and competition entry deadlines, here are some of the key upcoming opportunities in the Australian drinks calendar: Pure Wine Co. will bring more than 200 premium wines together for its inaugural Pursuit of Purity portfolio tasting in Sydney on 27 October. Created for members of the Australian wine trade and media, the invitation-only event will feature leading Australian producers alongside internationally renowned estates from Pure Wine Co’s portfolio. Held at Ovolo Woolloomooloo, Pursuit of Purity will give attendees an opportunity to explore new vintages, emerging regions and developments shaping the premium wine category. The program will include a curated tasting of more than 200 wines, producer-led masterclasses and direct conversations with Australian and international winemakers. Rare museum releases and limited-production wines not commonly available for tasting will also be presented. Pure Wine Co Executive Chair and CEO Joanna Chronis said: “Pursuit of Purity is about celebrating wines that truly express where they come from and the people who make them. Our producers are united by a commitment to authenticity, quality and craftsmanship. This event gives the Australian trade a rare opportunity to experience these wines in one place while meeting the people and stories behind every bottle.” Attendees are expected from the retail, hospitality, independent merchant and media sectors and aims to become one of Australia's premier annual wine trade events. Trade and media professionals interested in attending can RSVP here. Following successful webinars looking at omnichannel shopping behaviours and mindful drinking, NIQ and the Drinks Association have partnered for a final webinar exploring innovation for the next era of alcoholic beverages. This will again be led by Tom Graham, Industry Insights Lead, BevAlc at NIQ, and will be completely free to attend. To learn more or reserve your spot, visit here. Applications for the 2027 Sydney Royal Wine Study Scholarship and Sydney Royal Wine Professional Development Scholarship are now open and will close on Sunday 13 September. Funded by the Royal Agricultural Society of NSW Wine Committee and managed by the RAS Foundation, the scholarships support students and wine professionals pursuing careers in the Australian wine industry. Successful applicants can receive up to $6,000 towards eligible study or professional development, as well as the opportunity to attend the 2027 Sydney Royal Wine Show. Read more about the 2026 scholars here, or to apply, visit here. 2026 Scholars with Angus Barnes (L-R): Michelle Li, Emma Vercoe, & Rachel Kuczynski Entries are open for the peak awards for the Australian cider sector ahead of judging in October. Now entering its 15th year, the Cider Australia competition is the largest and most prestigious in Australia, contributing to consistency and improvement in cider judging across Australia. Judging of the Awards will be held at the William Angliss Institute in Melbourne with a panel comprising seven full judges and four associates. Key changes for 2026 include a reduction in the minimum stock of a product at the time of entry and a new trophy for the Best Cider or Perry from a New Entrant. President of Cider Australia and chair of the Awards organizing committee Warwick Billings said: "Our Awards have a broad range of classes to allow all of the many versions of cider to be judged against their peers. Entering the Awards is an excellent way to compare products against industry benchmarks in Australia, receive independent feedback from industry experts and potentially win a prize, and with early-bird entry fees applying for the next two weeks there is no better time to enter.” Read the 2026 Conditions of Entry and Regulations and the 2026 Style Guide Chablis Wines and Merivale have joined forces for the second year of Chablis Week, a collaboration designed to showcase the fast-growing northern Bourgogne appellation down under. From 31 August to 13 September, a selection of Chablis will be poured across 17 Merivale venues, pairing the region's signature minerality and precision with Sydney Rock Oysters. The activation builds upon Chablis' Australian momentum after imports grew 23.6 per cent by volume and 22.4 per cent by value year-on-year, off an already large base. Continue reading about the partnership Following a successful 2025 debut, Oliver’s Taranga and Mastermind Consulting have announced the return of Feiano Festa for a second year. The campaign will again run through spring and summer, reinforcing key messaging and introducing new consumers to the varietal, with Fiano Day itself falling on 16 October. The open-invitation has minimum barriers involved and builds upon strong momentum in 2025, with the campaign having an approximate reach of 2.7 million, 24.5,000 social media interactions, 350 non-social media mentions, and a 58 per cent increase in Google searches for Fiano wine. The 2026 campaign is looking to build on this, and has already seen a significant uptick in winery interest and planned participation. Read more about the benefits to wine sales Cape Mentelle’s 44th International Cabernet Tasting will return to Sydney for the first time in 15 years this October. Originally established in 1982 by Cape Mentelle founder David Hohnen to help finesse each vintage, the Cape Mentelle International Cabernet Tasting stands as one of Australia’s longest-running international wine benchmark tastings, and has expanded to invite wine lovers to join the Cape Mentelle team to taste and benchmark Cabernet from across the world alongside home-grown examples from the same vintage. The ticket price includes a blind tasting across three brackets of local and global cabernet with commentary from key Australian wine media before all is revealed at the end. The tasting is then followed by a Champagne palate cleanser, before guests sit down for a long lunch paired with the wines from the tasting. While the exact 2026 lineup remains shrouded in secrecy until the final reveal, guests can anticipate an exceptional showcase of benchmark cabernet sauvignon. David Moulton, Cape Mentelle Chief of Winemaking & Viticulture, said:“Each year, the tasting reveals the ever-evolving landscape of cabernet sauvignon, as seen through the lens of some of the world’s best winemakers. Not only do we see how our own Cabernet is looking against an array of other Australian releases, but we get to see how Margaret River Cabernet continues to define itself against regions from around the world. I can’t wait to see what the tasting unveils.” Tickets are extremely limited and can be purchased here. Presented by the Royal Agricultural Society of NSW, Grape, Grain & Graze is a showcase of the medal-winning wines, beers, ciders, spirits and fine foods from the 2026 Sydney Royal shows. General admission tickets start at $128 and include entry, tastings, grazing stations, live music and access to the Sydney Royal Marketplace. Optional add-ons include trophy-winning wine tastings, a guided medal-winning wine and cheese masterclass, an award-winning beer masterclass, an immersive distilled spirits masterclass and premium food experiences such as oysters and dessert boxes. The festival will take place after judging is completed across all categories and includes the medal winners from the 200th anniversary edition of the Sydney Royal Wine Show. Learn more or purchase tickets here. MUCHO Tequila & Mezcal Festival is bringing more than 30 producers from across Mexico together for an afternoon dedicated to tequila, mezcal and the wider world of agave. Over four hours, guests can collect a tasting glass and make their way around 12 curated tasting stations, exploring different styles and regions along the way, with agave experts on hand to unpack the people, places and production methods behind every bottle. The Festival leans on MUCHOs extensive tequila back bar and Cantina OK!'s world-renowned mezcal program, with the group now believed to be the custodian of Australia’s most diverse agave spirits collection, with just under 500 bottles spanning 328 tequilas, 118 mezcals, raicilla, sotol, bacanora, and other lesser-known agave spirits. The line-up includes renowned agave producers such as Herradura, Cascahuín, Los Siete Misterios and La Venenosa, along with many others. MUCHO Tequila & Mezcal Festival is free to attend but with RSVP essential. As capacity is limited, an RSVP doesn't guarantee entry, so arriving early is strongly recommended. RSVP here. The Newcastle Beer Festival will return under new owner Schwartz Family Company – Australia’s largest privately owned hotel group and owner of Sydney Brewing. Exhibitors are being invited to apply to attend with the proviso that only independent breweries will be accepted as exhibitors. Director Dr Jerry Schwartz acquired the festival in January following a festival shopping spree which started with the purchase of Great Australasian Beer SpecTAPular, better known as GABS, in December 2025. The company’s festival portfolio also includes Canberra Craft Beer & Cider Festival, Hunter Valley Wine & Beer Festival, and Gold Coast Beer & Cider Festival. Event Director Jenny Farrell said: “When the original owners approached us saying they would no longer continue staging the event, we thought that with our massive investment in Newcastle and the Hunter Valley through our hotels, the Sydney Brewery Hunter Valley and other interests, we thought the Festival was a good opportunity to bring GABS back into the spotlight.” She said the 11th annual edition of Newcastle Beer Fest builds upon similar Schwartz Family Company events in Canberra and Hunter Valley. “With the backing of GABS, we hope to attract an even greater reach for the Newcastle Beer Fest,” she said. President of Cider Australia and chair of the Awards organizing committee Warwick Billings said: "Our Awards have a broad range of classes to allow all of the many versions of cider to be judged against their peers. Entering the Awards is an excellent way to compare products against industry benchmarks in Australia, receive independent feedback from industry experts and potentially win a prize, and with early-bird entry fees applying for the next two weeks there is no better time to ente.” More information and tickets here. Share the content Sept. 7, 2026 Sept. 7, 2026 Sept. 7, 2026 Sept. 4, 2026 Sept. 4, 2026 Sept. 3, 2026 Sept. 3, 2026 Sept. 3, 2026 Sept. 3, 2026