Australian

Jukes Wine And Food Australian

The masters/inventors of Asian fusion Down Under manage to juggle the freshest of land and sea ingredients, and weave into them the best of Asia’s spices and presentation. This beguiling and thoroughly delicious style of cuisine is a real hit world-wide, as the cooking is virtually fat-free and it’s packed with zesty, palate-enlivening flavours. It is no surprise that in trendy Sydney, Adelaide, Perth and Melbourne restaurants they reward their palates with finely tuned Clare and Eden Valley Rieslings, fresh, grapey Verdelhos, zippy, perky Adelaide Hills and Western Australian Sauvignon Blancs and assorted Pinot Gris, Semillon/Sauvignon blends and keen, fresh, oak-balanced Chardonnays. Not all Aussie reds are huge and sporty, with the vogue for more aromatic wines coming from McLaren Vale, Nagambie Lakes, Great Western, Canberra or Frankland (Shiraz), Tasmania, Mornington Peninsula, Geelong or Yarra (Pinot Noir) and cooler Margaret River, Orange or Coonawarra (Cabernet and Merlot) hitting form. It is no wonder they are all so fit and healthy down there, with such glorious local produce, awesome wines, and inspired chefs!