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Bar Cruz and Bar Mary have landed, joining sister restaurant Aptos in a historic 1868 Adelaide Hills church.
Bar Cruz and Bar Mary have landed, joining sister restaurant Aptos in its historic 1868 Adelaide Hills church. Former Restaurant Botanic Head Chef Justin James launched Aptos earlier this year with an epic 17-course showcasing Australia’s natural landscape and wild local ingredients – an ethos which will continue across the two bars. Touted as a “four-zone” experience, Bar Cruz shares a lounge with Aptos. The bar area has capacity for just six, cultivating an ultra-personalised experience, and there is also a dining room with capacity for 10 and a wine room accessible on request. James calls Bar Cruz “a vibrant extension of the Aptos experience”. “Bar Cruz shares the same team, kitchens and beverage offering, simply providing a different way to experience our hospitality,” says James. Patrons can grab a selection of signature Aptos dishes, including the scallop, wagyu and kangaroo; or the marron. There is also a selection of “playful staples”, according to James, including a limited run of just 10 Cruz burgers a day. “Other standout dishes include fried potatoes with sour cream, mountain pepper jelly, and salmon roe; fried bread with a fermented tomato filling and smoked butter and lemon myrtle sauce; and a paperbark and wattle seed waffle served with bunya ice cream and an optional caviar add-on,” adds the chef. In eight-seater Bar Mary, the main event is whisky. The bar has a curated selection from around the world, and it can also be booked as a private dining room for guests to enjoy either the Cruz or Aptos menus. Restaurant Aptos, Bar Cruz, and Bar Mary are located at 147 Mount Barker Road, Stirling, South Australia. Bookings can be made online, with walk ins available for Bar Cruz and Bar Mary. Photography by Henry Trumble. 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 Darlinghurst local will celebrate one year with a collaborative lunch with Melbourne's Tipo 00.
Darlinghurt’s Vin-Cenzo’s will mark its first birthday with a collaborative lunch and block party with Melbourne’s Tipo 00 and Sydney Sommelier Giorgio De Maria. The Goodies Hospitality team, Sali and Nathan Sasi and Morgan McGlone, opened Vin-Cenzo’s on Liverpool St in August last year in the former Bar Vincent site. The group will mark one year on Sunday 20 September with the collaboration with Melbourne’s Tipo 00, which is known for its modern approach to Italian cooking under chef Andreas Papadakis. The shared menu on the day will include vitello tonnato; tagliolini al nero with squid and bottarga; asparagus tortelli with sage and parmesan cream; and veal saltimbocca. Dessert will include Tipo 00’s signature Tipomisu, and cantucci e Vin Santo (Tuscan biscotti served with Vin Santo). Snacks at the block party will include melanzana à la Norma panini (Italian sandwich with eggplant, tomato and cheese); nduja sfi ncione (Sicilian pizza with nduja); and supplì al telefono (Roman fried rice croquettes with tomato and cheese). Giorgio De Maria, a Sydney sommelier and wine importer behind Giorgio De Maria Fun Wines, will serve wines that include Cantina Giardino from Campania; Giuseppe Rinaldi from Barolo, Piemonte; ArPePe from Valtellina, Lombardia; and a Massa Vecchia Rosato from Toscana. Lunch will take place from 12.30pm to 3pm. The celebration will then move onto Liverpool Street for a block party that is open to all, with no bookings required. Nathan Sasi says they had have an incredible first year on Liverpool Street. “Turning one felt like the right moment to bring together the people we love cooking and drinking with – Tipo 00 in the kitchen with us, and Giorgio doing what he does best behind the bar,” says Sasi. “Lunch is the more intimate part of the day, but once that wraps, the street’s ours for the afternoon, and everyone’s welcome to wander down and enjoy a drink with us. No bookings, no fuss – just good food, good wine and good company spilling out onto the street.” The event forms part of The Goodies Hospitality’s Goodies & Friends series which will continue throughout the year and include collaborations with guest chefs and restaurants alongside the group’s portfolio which includes Bar Copains, Bessie’s, Alma’s, Vin-Cenzo’s, and La Buvette. Tickets for the Vin-Cenzo’s and Tipo 00 collaboration are available here. 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" });
It marks the fourth venue for the team behind Terrigal Pavilion and The Joey at Palm Beach.
The operators of Burleigh Pavilion have added to their beachfront portfolio with the acquisition of Merewether Surfhouse in Newcastle. It will mark the fourth venue for Ben May and Rob Domjen, who co-founded Pavilion Venue Co, which operates Burleigh Pavilion on the Gold Coast, Terrigal Pavilion on the New South Wales Central Coast, and The Joey at Palm Beach. The three-level Merewether Surfhouse is directly opposite Merewether Beach and currently includes the Surfhouse Restaurant, the Beach Bar, a rooftop bar, event spaces, and a kiosk. May says Merewether Surfhouse represents the type of opportunity that does not come along very often. “It’s an incredible position overlooking one of Australia’s great beaches, but what really appealed to us is the place it already holds in the community,” says May. “Our ambition is to build on that. We’ll spend the first few months listening and getting to know the venue before we make any major changes, then take the time to create a Merewether Pavilion that locals are genuinely proud to call their own.” The pair will take over operations in October, and plan to continue trading as it currently does until February 2027. During this period, they will spend time getting to know the venue, its team, and the local community. Only minor changes will be made to the food and beverage offering, styling, and programming, ahead of the larger redevelopment. The venue will close from February 2027 to undergo a significant renovation, before reopening as Merewether Pavilion in mid-to-late 2027. The full vision is still being developed, however May and Domjen have confirmed The Tropic – a coastal dining concept established at Burleigh Pavilion – will form part of the new food and beverage offering. Both May and Domje are keen surfers, and with a long-standing business partnership and shared approach to hospitality, Merewether is a natural addition to the portfolio. Domjen says they never set out with a plan to build venues up and down the coast. “We’re simply drawn to great sites on the water, in communities where the beach is part of everyday life,” says Domjen. “What connects Burleigh, Terrigal, Palm Beach, and now Merewether isn’t a formula, it’s a sense of place. “We want to create venues that feel like they belong to their communities, rather than something that could be picked up and dropped anywhere.” While the pair remain open to future opportunities, their immediate focus is firmly on Merewether. More details on the Merewether Pavilion expected to be announced in due course. 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 award-winning chef will open 40-seat venue Petit Crenn this October.
French Chef Dominque Crenn will open Petit Crenn this October, marking her first restaurant in Australia. Crenn is the chef and co-owner of Atelier Crenn in San Francisco. In 2018, she became the first female chef in the United States to be awarded three Michelin stars. She is also a James Beard Award nominee, World’s 50 Best Icon Award recipient, and one of Time Magazine’s 100 Most Influential People of 2024. Her portfolio also includes Crenn, Café Dior by Dominique Crenn in Dallas, and Monsieur Dior by Dominique Crenn in Beverly Hills. “Petit Crenn comes from my own life, from the cafes in France where you can sit for five minutes or five hours and always feel welcome,” says Crenn. “I’ve wanted to bring that feeling to Australia for a long time, and Melbourne, with its curiosity and its love of good food, felt like exactly the right place to do it. I can’t wait to open the doors and share this with the city,” The intimate 40-seat Melbourne venue will reflect Crenn’s approach to everyday French bistro cooking, drawing from her childhood memories, and guided by seasonality and simplicity. The concept is inspired by the comptoirs of Paris, and is built for coffee and pastries in the morning, as well as lunches and cocktails from afternoon into the evening. Guests can expect signatures including steak tartare with egg yolk jam and sauce au poivre, alongside a croque madame with jambon and gruyère. The menu will also feature seasonal tartines, salads, caviar, and daily French classics which celebrate timeless French cooking through Crenn’s contemporary perspective. The venue will also offer a changing plat du jour, with dishes including French raviole with onion consommé, and moules with preserved lemon and beurre de baratte. Salter Brothers Director of Culinary Matthew Butcher says Petit Crenn is a landmark moment for Australian dining. “Dominique Crenn is one of the world’s most celebrated culinary voices and to bring her vision to Australia for the first time is incredibly special,” says Butcher. “Petit Crenn reflects exactly the type of partnership we are focused on building: globally recognised talent, a distinctive hospitality concept, and a city with the energy and appetite to embrace it. Melbourne is the right place, and this is the right moment.” The venue is designed by Crenn herself, supported by Salter Brothers’ design team. It will draw on the landscapes and coastline of Brittany which is Crenn’s home region in France. Petit Crenn at 495 Collins St is set to open in October. Further details, including the exact opening date will be announced closer to the launch. 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" });
"With all the trends and changes in Melbourne dining over the years, Hanoi Hannah has been a solid favourite," says Rob Gringlas.
After 14 years on High Street, Hanoi Hannah is entering a new chapter with the launch of Hanoi Hannah Prahran in Melbourne’s new Cecil Street Precinct. The 70-seat venue from Commune Group (Firebird, Moonhouse, New Quarter, Studio Amaro, and Tokyo Tina) is designed to cater to every occasion, from a quick meal on the run to long lunches and weekend dinners. Commune Group Managing Director Rob Gringlas says the move is part of a bigger commitment and investment in Chapel Street and the local hospitality scene. “With all the trends and changes in Melbourne dining over the years, Hanoi Hannah has been a solid favourite,” says Gringlas. “The Elsternwick venue continues as a success, and now we get to bring that same energy, with a bit more polish, into the new Cecil Street Precinct. “For our customers who’ve loved the brand for thirteen years, there will still be familiar favourites, alongside new, elevated dishes.” New Quarter’s Head Chef Gabriel Custodio, who has been a part of Commune Group for five years, will move to the new Prahran location. Commune Group Executive Chef Scott Lord will also remaining closely involved to ensure the “DNA” of Hanoi Hannah carries through into its next chapter. Custodio says Hanoi Hannah has always been about honest, produce-driven Vietnamese cooking done well. “We’re keeping the dishes people have loved for over a decade, but this new space gives us room to have a bit more fun with the menu and push some new ideas as well,” says Custodio. Core Hanoi Hannah dishes such as house-made soups, rice paper rolls, pho, vermicelli, and salads, will feature on the menu alongside a variety of new dishes. The beverage program will feature Hanoi Hannah’s own beer which is made in conjunction with neighbourhood brewery Stomping Ground Brewing Co, the wine list includes local drops and some young and upcoming brands, and cocktails are designed to pair with the food. Hanoi Hannah Prahran will open this Spring at 233-264 Chapel Street. 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" });
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Sept. 10, 2026By Cody Profaca Coles Liquor Group has recognised its best suppliers at its annual Liquorland Supplier Showcase, held this week at The Timber Yard in Port Melbourne. Twelve awards were presented across six Supplier of the Year categories, five Partner of the Year categories and one Product Launch of the Year. Australian Vintage and Suntory, Supplier of the Year for Wine and RTD respectively, were the only two suppliers to win two awards each. Australian Vintage also took home Product Launch of the Year for Poco Vino, backing up its Best New Product Innovation – Wine trophy from the 2026 Australian Drinks Awards. Meanwhile Suntory, named RTD Supplier of the Year, backed up its Australian Drinks Awards Environmental Sustainability Initiative recognition, becoming Liquorland’s Sustainability Partner of the Year. Defending its 2025 title, Pernod Ricard was once again recognised as Liquorland’s Spirits Supplier of the Year, while Brick Lane Brewing was named the sole Exclusive Label Brands Supplier of the Year after sharing the title in 2025. The remaining Supplier of the Year titles went to beer businesses, with Mountain Culture recognised as Liquorland’s Small Supplier of the Year and Good Drinks Australia as Beer Supplier of the Year. Mick McKeown, General Manager Sales & Marketing, said the award reflects Good Drinks role as a genuine alternative to larger competitors. "Good Drinks is a dynamic, innovative and supportive partner to the drinks trade nationally," he said. “We are big enough to deliver and nimble enough to lead innovation and that’s why we are being sought out as a partner and recognised for our success,” he said. “But it’s the ‘built different’ mindset that we bring to all of our partnerships that sets us apart.” (L-R): Coles Liquor CEO Claire Lauber; GDA Head of Retail Sales Chris Lincoln; Mick McKeown; GDA National Business Manager Dale Holland; Coles CEO Leah Weckert Campari Group and Vinarchy were also recognised at the awards, taking home Supply Chain Partner of the Year and Retail Media Partner of the Year respectively. The final two trophies for eCommerce Partner and Agency Partner of the Year went to Uber Eats and Smith St. Sophie Went, Liquorland’s General Manager Commercial and Marketing, congratulated the 12 winners. “The Liquorland Supplier Showcase is always a great opportunity to bring our supplier community together, celebrate everything we’ve achieved over the past year and set the scene for what we must focus on for the year ahead,” she said. “Our awards are a chance to recognise the fantastic results, innovation and partnership we see from our suppliers, and to thank them for the important role they play in helping us deliver for our customers. A huge congratulations to all our finalists and our 12 award winners. We’re incredibly proud of what we’ve achieved together.” Share the content Sept. 9, 2026 Sept. 9, 2026 Sept. 1, 2026 Sept. 1, 2026 Aug. 25, 2026 Aug. 24, 2026 Aug. 19, 2026 Aug. 5, 2026 Aug. 3, 2026
Sept. 10, 2026By Cody Profaca Australia’s love affair with spritz is getting a sugar-free refresh, with Squealing Pig unveiling Squealini Zero Sugar Spritz, a new range crafted for consumers seeking full flavour without the sugar. Launching in two of Squealini’s most popular flavours, Zesty Lemon and Ripe Raspberry, the range uses innovative winemaking techniques to create one of Australia’s first zero sugar spritz offerings. “People are increasingly looking for sugar-free alternatives to their favourite drinks. With 63% of Gen Z and 62% of millennials interested in wine products with added fruit flavours, Squealini Zero Sugar Spritz brings that together in a refreshing, fruit-forward spritz that can be enjoyed without the sugar,” said Shehan Ananthakumar, Squealing Pig’s Global Marketing Manager. With only 60 calories per serve, 1g of carbs and no artificial colours or flavours, Squealini Zero Sugar Spritz delivers on the same bold, fruity fun consumers know and love, just in time for spring and summer sipping. Squealini Zero Sugar Spritz will be available for purchase at major Australian liquor retailers including Dan Murphy's, BWS and Liquorland, independent bottle shops, online stores as well as bars, pubs and clubs. You can also find Squealini Spritz on pour at this summer’s hottest events, from Sydney Mardi Gras to Midsumma Festival and more. Read more + including exclusive insights from Global Brand Manager Lyre’s has launched its second non-alcoholic sparkling wine, Classico Rosé. The pale pink sparkling was reportedly inspired by Provence, the French wine region best known for its still rosés, and differs to other non-alcoholic wines in that it wasn't dealcoholised, and instead crafted as a wine alternative. Its launch comes as Australia’s non-alcoholic wine category continues to gather momentum. Volumes grew at a compound annual rate of 18 per cent between 2019 and 2024, outpacing established markets including France, Spain and Germany, according to drinks data firm IWSR. The research also found most consumers are not giving up alcohol altogether but switching between full-strength and non-alcoholic options within the same occasion, a trend known as zebra striping. Read the full article Good Drinks Australia has expanded its beer portfolio with the launch of Miller Dry 3.5%, a lower-carb, mid-strength lager from historic American beer brand Miller. Brewed to a lower-carb recipe, Miller Dry 3.5% was developed specifically for the Australian market through a partnership between Good Drinks and Molson Coors, drawing on Miller’s 160 years of brewing heritage. Its launch comes ahead of Friday’s historic NFL clash in Melbourne and is being supported by Miller’s new US West Coast brand platform, Easy Like Miller Dry, targeting younger, modern Australians looking for easy drinking without compromise. Brand Manager - Molson Coors James Marsden-Smedley said: “While the headlines suggest that younger millennials and Gen Z are avoiding alcohol, they’re actually just being smarter and more discerning about the choices that they make. With lower alcohol and lower carbs without compromising on flavour, Miller Dry fits with their lifestyle.” Continue reading Leading Orange-region winemaker Daniel Shaw has launched Lidster, a premium non-alcoholic wine range available in Chardonnay and Shiraz. The cool-climate wines are sourced from a single vineyard in the foothills of Mount Canobolas near Orange, made using organic principles and barrel-aged before being dealcoholised. The launch of Lidster marks one of the first occasions that a nationally renowned Australian winemaker has put his name behind a dealcoholised wine. “I am extremely proud of our new range,” said Daniel Shaw. “When creating the Lidster range, we sought to bring the same sense of joy to food and wine that any great wine will do. We truly believe that our new non-alcoholic wines have that same sense of place and are proud to release this new range.” Shaw has joined forces with ClearMind to create the new Lidster wines, with distribution in Australia being handled by Swift & Moore Beverages. Read insights from ClearMind MD Frank Hubbard By Cody Profaca Japanese spirits brand Ukiyo has expanded its Australian portfolio with the launch of Ukiyo Nashi Pear Gin. Distilled in Chiba, east of Tokyo, the release places Nashi pear at the centre of its botanical profile, combined with 10 other botanicals including juniper, yuzu, mikan peel, bitter orange, sansho pepper, matcha tea and sakura blossom. Drew Doty, Managing Director of Proof Drinks Australia, said: “Nashi pear has a really recognisable freshness and sweetness, but it isn’t a flavour Australian consumers see often in gin. That makes it easy for venues to introduce while still giving them something distinctive to put on the back bar and cocktail list.” Share the content Sept. 10, 2026 Sept. 10, 2026 Sept. 10, 2026 Sept. 10, 2026 Sept. 9, 2026 Sept. 8, 2026 Sept. 8, 2026 Sept. 7, 2026 Sept. 7, 2026
Sept. 10, 2026By Cody Profaca Japanese spirits brand Ukiyo has expanded its Australian portfolio with the launch of Ukiyo Nashi Pear Gin. Distilled in Chiba, east of Tokyo, the release places Nashi pear at the centre of its botanical profile, combined with 10 other botanicals including juniper, yuzu, mikan peel, bitter orange, sansho pepper, matcha tea and sakura blossom. Cassie O’Neill, National Field Sales Manager at exclusive importer Proof Drinks Australia, said the expression is designed to work across both simple and more considered serves. “Bartenders are always looking for flavours guests can immediately connect with, while still giving them room to be creative. Nashi pear does exactly that: it’s fresh, bright and distinctive, with enough depth from the Japanese botanicals and rice-spirit base to inspire everything from a simple highball or spritz to a signature cocktail.” Nashi Pear joins Ukiyo’s existing portfolio of Japanese-inspired spirits, which in Australia includes Tokyo Dry Gin, Japanese Blossom Gin, Yuzu Gin and Japanese Rice Vodka. Every product shares a rice spirit base and champions Japanese botanicals. Drew Doty, Managing Director of Proof Drinks Australia, said: “Nashi pear has a really recognisable freshness and sweetness, but it isn’t a flavour Australian consumers see often in gin. That makes it easy for venues to introduce while still giving them something distinctive to put on the back bar and cocktail list.” Ukiyo Nashi Pear Gin is bottled at 40% ABV and available through Proof Drinks Australia at an RRP of approximately $95. Share the content Sept. 10, 2026 Sept. 7, 2026 Sept. 4, 2026 Sept. 3, 2026 Sept. 3, 2026 Sept. 3, 2026 Aug. 31, 2026 Aug. 28, 2026 Aug. 27, 2026
Sept. 10, 2026By Cody Profaca Good Drinks Australia has expanded its beer portfolio with the launch of Miller Dry 3.5%, a lower-carb, mid-strength lager from historic American beer brand Miller. Brewed to a lower-carb recipe, Miller Dry 3.5% was developed specifically for the Australian market through a partnership between Good Drinks and Molson Coors, drawing on Miller’s 160 years of brewing heritage. Its launch comes ahead of Friday’s historic NFL clash in Melbourne and is being supported by Miller’s new US West Coast brand platform, Easy Like Miller Dry, targeting younger, modern Australians looking for easy drinking without compromise. “Mid-strength beer is a genuine growth segment, not just as a percentage of the beer category but across adult beverages,” said James Marsden-Smedley, Brand Manager - Molson Coors at Good Drinks Australia. “While the headlines suggest that younger millennials and Gen Z are avoiding alcohol, they’re actually just being smarter and more discerning about the choices that they make. With lower alcohol and lower carbs without compromising on flavour, Miller Dry fits with their lifestyle.” The launch is aimed at the prime drivers reshaping the premium international mid-strength segment. Contemporary Beer accounts for around 40 per cent of beer nationally as the modern easy drinking profile resonates with more adults. Mid-Strength is the other major category driver at play, with close to a third of beer volumes now in lower ABVs. Good Drinks Australia estimates the launch will deliver $1.8 million in media value nationally, fuelled by Miller’s new brand platform, an AFL partnership with St Kilda, macro and micro influencer activity, in-store sampling and retail and digital media. It is available now in both bottles and cans at an RRP of $19 per 6-pack. Share the content Sept. 10, 2026 Sept. 7, 2026 Sept. 3, 2026 Sept. 3, 2026 Sept. 2, 2026 Aug. 27, 2026 Aug. 27, 2026 Aug. 27, 2026 Aug. 20, 2026
Sept. 10, 2026By Cody Profaca Lyre’s has launched its second non-alcoholic sparkling wine, Classico Rosé. The pale pink sparkling wine was reportedly inspired by Provence, the French wine region best known for its still rosés, and delivers red fruit and subtle creamy notes, with a crisp, dry finish. Lyre’s Classico Rosé has been roughly two years in the making, with the liquid different to most other non-alcoholic wines in that it wasn't dealcoholised, and instead crafted as a wine alternative. It was designed by the non-alcoholic spirits specialist for occasions such as long lunches, weddings and warm-weather hosting, where non-alcoholic options have traditionally been limited to soft drink and sparkling water. The product was finalised over the past eight months to be complementary to the existing Classico Grande in both flavour profile and appearance. David Murphy, VP Global Product and Quality, said: "Colour sets a drinker's expectations before they taste anything, so we treated it as carefully as the flavour itself. The finish had to be generous and a little more complex than the Classico Grande, because that is what people expect when they pour a sparkling rosé. Getting there meant dozens of samples and finding natural flavours that could deliver those fermented wine notes and enough texture to hold the finish.” The launch of Classico Rosé comes as Australia’s non-alcoholic wine category continues to gather momentum. Volumes grew at a compound annual rate of 18 per cent between 2019 and 2024, outpacing established markets including France, Spain and Germany, according to drinks data firm IWSR. The research also found most consumers are not giving up alcohol altogether but switching between full-strength and non-alcoholic options within the same occasion, a trend known as zebra striping. Lyre’s Classico Rosé is available now at a recommended retail price of $23 and is distributed nationally by Amber Beverage Australia. Share the content Sept. 10, 2026 Sept. 10, 2026 Sept. 9, 2026 Sept. 8, 2026 Sept. 8, 2026 Sept. 7, 2026 Sept. 7, 2026 Sept. 7, 2026 Sept. 7, 2026
Sept. 10, 2026By Cody Profaca Leading Orange-region winemaker Daniel Shaw has launched Lidster, a premium non-alcoholic wine range available in Chardonnay and Shiraz. The cool-climate wines are sourced from a single vineyard in the foothills of Mount Canobolas near Orange, made using organic principles and barrel-aged before being dealcoholised. The launch of Lidster marks one of the first occasions that a nationally renowned Australian winemaker has put his name behind a dealcoholised wine. “I am extremely proud of our new range,” said Daniel Shaw. “When creating the Lidster range, we sought to bring the same sense of joy to food and wine that any great wine will do. We truly believe that our new non-alcoholic wines have that same sense of place and are proud to release this new range.” Daniel Shaw, who is well known for his longstanding work alongside his father Philip Shaw, said the range retains the character of its high-altitude vineyard while offering a premium non-alcoholic wine style. Lidster builds upon Shaw’s experience in the non-alcoholic wine category, having worked on Ariel in California, an early benchmark for quality, as a winemaker at J. Lohr Wines in the early 2000s. In a full-circle moment, Shaw has reunited with Ariel distributor Clearmind to create the new Lidster wines, with distribution in Australia being handled by Swift & Moore Beverages. Frank Hubbard, Managing Director of ClearMind, said: “We established ClearMind in 1995 to supply the Australian market with premium dealcoholised wine. While our focus has been on sourcing high-quality beverages from the USA, Spain, France and Germany, we have been longing for the time when an Australian winemaker would produce a distinctive and superior range of non-alcoholic wine. We are so delighted that Daniel Shaw has taken up this challenge with the new Lidster range. We believe it is an exceptional, world-class product.” National availability of Lidster Alcohol Removed Chardonnay and Shiraz is expected from late September, with both wines retailing for $29 per bottle. Share the content Sept. 10, 2026 Sept. 10, 2026 Sept. 9, 2026 Sept. 8, 2026 Sept. 8, 2026 Sept. 7, 2026 Sept. 7, 2026 Sept. 7, 2026 Sept. 7, 2026