Luxury travel company Abercrombie & Kent has
joined forces with the Sydney Symphony Orchestra
to host a weekend away in the Hunter Valley. Guests
will be hosted by SSO concertmaster, Andrew
Haveron, and be treated to intimate performances
alongside vineyard tours and wine tastings. The trip
also includes two nights at Spicer’s Vineyards Estate
with breakfast daily, transport to and from the
Hunter Valley, a wine masterclass, a five-course
gala dinner with paired wines and more.
abercrombiekent.com.au
Cowarra State Forest will be home to the world’s
first wild koala breeding program. A new facility for
the project is being built 10 years ahead of schedule
thanks to the outstanding fundraising efforts
following the devastating bushfires of 2019. Until
it’s completed, koala enthusiasts can still visit their
furry friends at Port Macquarie’s Koala Hospital.
koalahospital.org.auWhat happens when
French tradition meets
some of New Zealand’s
best grapes? You get
Mumm Marlborough Brut
Prestige, a bright and
bubbly number that
highlights the strength of
New Zealand’s pinot noir,
chardonnay and pinot
meunier. $35, mumm.comON THE PASS
with WILL COWPER, OTTO BRISBANECongratulations on Otto’s move. Whatareyoumost
excited about for 2021? Otto’s been hereforfiveyears,
and we’ve had such an amazing time comingintothe
Brisbane dining scene, but with this newopportunityto
take over the old Stokehouse Q site, we’vegotevenmore
of a chance to really grow the family. Therearesomany
sections within the restaurant – there’supstairswherewe
can do weddings with up to 60 people,thebar,themain
dining and the terrazzo, which can seat 40 to 50 people.
More people in the restaurant really justmeansmore
growth in the industry, and all we want isfortheindustry
to keep growing and thriving.
What else can diners expect from the newvenue?
With the larger size restaurant, we’ll beaddingnewdishes
to each section of the menu, while continuingwhatwe’ve
been doing. In the bar, it’s going to be moreaccessible.
It will be more of a spot where you cancasuallypopin for
a plate of pasta and a glass of wine, whichisn’tasformal
as the main dining room.
What produce do you love working with?
We always have Hervey Bay scallops onthemenu,andwe
change the dish seasonally. Champagnelobstersaregreat
too – they used to be a by-catch and nowwegothrough
around two tonnes in a year, and they’refishedespeciallyfor
us. We also get this beautiful squid that’scaughtin Moreton
Bay – it’s small and tender and so amazing.ChrisBoltonis
a single fisherman that goes out and getsovernightcatch.
Before he gets to the dock, he gives oursuppliera call,and
then we get it. I’m also loving Noosa Reds’tomatoes– they
are the best in Australia; we get trays andtraysofthem.
Sidon St, South Bank, Qld, ottoristorante.com.auGOURMET TRAVELLER 19News