Beached As bro: Rochdale Cider Sunday Sessions at Beach Road Hotel

Summer is upon us so it's the season for the beach, outdoors and spot of cider - and it's all on at the Rochdale Cider 'Beached As' Sunday Sessions at Beach Road Hotel.

Get to the newly renovated, colourful outdoor beer garden - called The Backyard - at the Bondi pub any Sunday in December and January to sample a Rochdale Cider or two, and a summery menu created by Gastro Park head chef Grant King.

Rochdale Traditional Cider as part of Beached As Sunday Sessions,
Beach Road Hotel, Bondi

King's collaboration menu of small bites are matched to the New Zealand apple cider, which is new to our neighbouring shores.

Hailing from McCashin's Brewery at Nelson on the South Island of Kiwi Land, Rochdale Cider uses New Zealand apples and pure 'palaeo' water for a 5.0% alcoholic volume that puts it on par with full-strength beer.

It's medium bodied, not too sweet although I wouldn't call it dry, and has a crisp, apple-y finish which leads me to think that a Rochdale Cider session could go some distance on a hot, summery day.

Gastro Park head chef Grant King cooking with Rochdale Cider at Beach Road Hotel
(Image courtesy of One Green Bean)

King has a fittingly Kiwi background and brings a higher-end dining approach to the cider-inspired pub menu, although he admits that "it's not rocket science". He'll be on hand at the Beach Road Hotel at tomorrow's session.

As part of the Beached As Sunday Sessions, a Rochdale Cider and a menu item combo go for $12.50, although you'll probably want to try them all.

Cider slider - cider baked pig, crunchy crackle and apple celeriac slaw

The Cider Slider features pork baked in cider and a scattering golden crackling pieces that range from deliciously crunchy to tooth-endangering hard.

The creamy shreds of apple and celeriac of the slaw lighten the load within the cute, sesame-topped, soft burger buns.

Crispy claw - crispy cider batter encasing soft shell crab, lemon and lime mayonnaise
in a lettuce leaf with cucumber and coriander

The Claw comprises a iceberg lettuce leaf wrapped around soft shell crab claws in a cider batter, which doesn't sound like an easy feat given the sugar content, and thus heaviness, of the cider.

Nonetheless, the crab is a star, enhanced with a zingy mayonnaise and fresh cucumber and coriander. Don't put it down though, as the lettuce leaf gets a little messy after a bite and is not so much under wraps.

Vegetarian option - crispy cider batter salt and pepper tofu, lemon and lime mayonnaise
in a lettuce leaf with cucumber and coriander

There's also a vegetarian option of the lettuce wrap with salt and pepper tofu instead of the soft shell crab.

I'm not sure if it was the copious amount of mayonnaise in my tofu lettuce wrap, but I found the softly fried tofu almost more enjoyable than the crab version.

The Rochdale Frostie - cider caramelised apple ice cream, granny smith popping candy

A dessert matched to cider seems an unlikely concept but King delivers a particularly creamy ice cream with cubes of cider caramelised apple, which is really quite spectacular and honeyed in flavour.

The ice cream is also topped with a fun crumble of granny smith apple popping candy, not all of which fizzles on the tongue. It's a pleasant end to a meal, and unexpectedly so with the cider.

So, tomorrow, or any Sunday in December or January, beach yourself with a couple of Rochdale Ciders and Gastro Park fare at Beach Road Hotel - you'll have a whale of a time.

(And just because I love this video, this is the 'Beached As' Kiwi connection: "I'm beached as bro!")

Food, booze and shoes attended the Beached As Sunday Session at Beach Road Hotel as a guest, with thanks to One Green Bean.

By the beach: North Bondi Italian Food

Outdoors and indoors, it's not a bad view at North Bondi Italian Food - the casual and now estranged sister restaurant of Icebergs at the other end of Australia's most famous beach.

Following a sunny and windy day out at this year's Sculpture by the Sea (see my photos here - I go from Tamarama to Bondi), nothing sounded better than a drink and a casual Italian menu aside sparkling Bondi Beach.

The view from North Bondi Italian Food, Ramsgate Avenue, North Bondi Beach

Robert Marchetti's North Bondi Italian Food (or NBIF) fills the ground floor beneath the North Bondi RSL Club, with well-heeled, -dressed and -tanned bodies filling the bar and restaurant on the early Sunday evening.

The vibe is decidedly casual but stylish with denim-shorted staff, sunnies abound, cutlery at the table, menus doubling as placemats, and good Italian sensibilities to the cocktail, beer and wines list.

The bar at NBIF

At one end of the spectrum, I've walked in with sandy thongs - sitting between tourists and families - looking out to the other end of the spectrum: a balcony of stiletto-ed clotheshorses who I'm pretty sure haven't touched the sandy beach.

Patruni e Sutta beer

The beer list featured a number of Italian imports - and the ones I hadn't seen before obviously had to be tried. The Patruna e Sutta from Sicily was a little bitter for my palate but easy-drinking nonetheless.

Menebrea Beer

The Menebrea beer from Biella in northern Piedmont was a little heavier with lovely nutty tones and is definitely my pick of the two I sampled.

Complimentary bread and olive oil

The basket of two white breads is served with NBIF's own, irresistible, fruity olive oil which sits with the cutlery set into a table cavity at every table.

Robert Marchetti's culatello

The menu listing of Robert Marchetti's salumi speaks my language. Made exclusively using black Berkshire pigs, the salami and other cured meats are equally tantalising.

We ended up choosing the culatello - cured pork like prosciutto (from the leg) but rather coming from the pig's rump.

Served tissue paper-thin, the culatello is more divine than any prosciutto I've had. Rich with a collar of fat as well as marbling, the spiced edge added pops of flavour to the gorgeously salty cured pork.

Spaghetti vongole

To mains, there is so much to choose from that I struggled somewhat and retreated to the safety of pasta. However, it appears I made the mistake of trying to go healthy, with the cheese, cream and ragu free option of spaghetti vongole.

Arriving to the table with a glass bowl over the top for the clam shells, the spaghetti was cooked simply and traditionally with white wine, garlic, parsley and olive oil, and needed a little seasoning which was available at the table.

Mouthfuls of the pasta with the small clams were fresh and so appropriate for the beach setting while the clam-less bites were a little uninspired.

Fusili carbonara

There were high expectations for the carbonara, which used long spiral fusili pasta. The first bite of pasta was a bit short of al dente while most of it was fine in the very cheesey sauce.

I imagine that it was large cubes of guanciale cured pork jowl scattered throughout but I'm not certain as my past experiences of guanciale have been more tender and deliciously fatty.

Rocket and fennel salald

Having stupidly forgone the eggplant parmigiana side, the flat rocket with fennel side dish was a must-have with the pasta mains, and seemed to have every leaf dressed liberally with oil and vinegar.

Inside NBIF

Having yet to learn to go easy on the bread in the beginning of a meal, especially when there's pasta involved later, dessert wasn't going to happen.

But just sitting, watching the Bondi world go by was sweet enough. With Sculptures ticked off for the year and a full tummy, it was the perfect prelude to summer by the beach.

Dear Diary: Today I went to The Rum Diaries

I used to keep a written diary filled with inane schoolgirl ramblings: homework, friends, boys, social outings, family. It turned philosophical at a point in my late teens but was rarely more than rambling. Good thing there wasn’t rum in my life in those days.

And good thing there is rum in my life these days. It’s taken me a while to appreciate dark rum (though not as long as it will take for whisky) and a place like The Rum Diaries in Bondi is perfect learning (and drinking) grounds.

Heating a Hot Buttered Rum at The Rum Diaries, Bondi Road, Bondi

The small bar revolution has well and truly taken off in Bondi which is lucky for the locals who don’t have to contend with parking and random breath tests. In this block on Bondi Road alone there’s The Flying Squirrel and The Stuffed Beaver, in addition to The Rum Diaries.

One of the earlier small bars in Bondi, the aptly named rum-focused bar has a 1920s mansion feel to its interiors and looks like the kind of place that murder mysteries take place.

The Rum Diaries introduced a new, more serious dining menu earlier this year by head chef Gerald Touchard (ex Astral). So now, to go with your rum cocktails is a concise menu of shared nibbles, entrées and main meals that, Touchard tells us, has reduced restaurant food wastage from their earlier share platter days – win-win, I think.

Knickerbocker cocktail

The substantially-sized, leather-bound drinks menu, named ‘The Cocktail Diaries’, is something to behold. Rum-based cocktails are listed chronologically, starting from the 1500s with the pirate drink of Bumbo.

A little story and history lesson accompanies each drink in the cocktail menu, such as my sweet pink Knickerbocker of 1852 – featuring Appleton V/X rum, Cointreau, house raspberry syrup and lemon juice – which is touted as an early Tiki style drink of the mid-19th century.

All the rum cocktails you’d expect are on the list: from the Rum Old Fashioned of the 1800s to the Rum Blazer of the 1850s, the Daiquiri of 1905, the Mojito of 1931, the Mai Tai of 1944 and the Pina Colada of 1954.

Hot Buttered Rum

On a chilly Sunday night, nothing warms quite like a Hot Buttered Rum (circa 1700s; likely developed from a Hot Toddy; appropriate for “relaxing in the evening, before retiring or as a restorative after-exposure to cold”).

Featuring Angostura 1919 rum, spiced butter, cloudy apple juice and topped with fresh grated nutmeg, the warmed fruit and spice aromas bring Christmas cake to mind, but in a much less cloying fashion.

It’s a great cocktail to introduce the flavours of rum to the palate and is the perfect hot cocktail for the cooler weather.

Tempura zucchini flower stuffed with haloumi, pine nuts & pomegranate vinaigrette

Of the food menu, which arrives rolled up like a scroll, the recommendation is to choose a dish from each of the shared categories between two – not an easy task given the many mouthwatering descriptions.

Deep fried zucchini flowers are an easy crowd pleaser, arriving to reveal soft haloumi cheese innards. The sweetness of the pomegranate vinaigrette was a pleasing match with the savoury cheese.

Kingfish ceviche with grapefruit mojito gel, crispy white radish

The untraditional presentation of the kingfish ceviche was rather refreshing, as were the raw bits of uber fresh kingfish. However, the pretty pink grapefruit mojito jelly strip contributed more bitterness than anything else.

Piling the ceviche onto sourdough crisps made for a fabulous mouthful of crunch and silky, soft fish and though I like more zing in my ceviche, there was no faulting the overall result.

Chicken liver parfait with Pedro Ximenez jelly, orange puree and crisp bread

The night’s special was an entrée of chicken liver parfait: three smooth, fleshy pink quenelles topped with strips of a punchy Pedro Ximenez sherry jelly, thin fruit bread crisps and orange puree blobs on a slate board.

I must be upping my liver tolerance because I actually really enjoyed this particularly creamy parfait which was so rich and smooth I almost forgot it was liver. The sweet accompaniments hit all the right notes, particularly the fruit bread of which an additional order was sorted with ease.

Seared scallops with yuzu lemon puree, edamame bean and nashi pear salad

I’m not sure why it’s been so long since I had a fantastic scallop dish, but it made The Rum Diaries’ rendition all the more enjoyable. Six plump, perfectly seared scallops sat on little, bright yellow puddles of yuzu and lemon gel, singing the sweet, juicy notes typical of my favourite mollusc.

The salad of nashi pear sticks, peeled edamame beans and crunchy black-hued crackers, possibly of nori seaweed, was unique but sensibly let the spotlight remain on the gorgeous scallops.

Tenderly cooked duck with sauté wild mushrooms, autumn vegetables and mandarin jus

The very generous shared main dish of duck was quite the autumnal affair, with a thick puree of chestnuts, and buttery sautéed enoki and chestnut mushrooms amid a mound of spinach, pumpkin and shredded duck salad.

The slow roasted duck breast, finished in the pan for a still-pink middle, was a textbook example of juicy, tender duck as it should be. As much as I love chestnuts, the puree didn’t quite do it for me but I was swooning over the freeze dried mandarin segments, which gave the dish a clever duck a l’orange makeover.

We also had a side of truffle mash potato which was topped with finely grated black truffle. The thick, buttery mash was already amazing and the truffle just tipped it over the edge to ‘best side dish ever’ status. A glass of pinot noir capped off the perfect winter main.

Banana cream with smoked salt caramel, spiced pineapple tapioca and ginger beer jelly

Lately, banana appears to be the dessert poster child so I was more than happy to try the banana cream dessert. The airy blobs of cream were almost more banana in flavour than actual banana, and were tropical heaven eaten with the gooey salt caramel and the freeze-dried pineapple segments.

As a sago lover, the spiced cubes of pineapple with creamy sago/tapioca could have been a delectable dessert on their own, but was even better with the mild ginger beer jelly and banana cream for quite a mind-blowing dessert.

I’m embarrassed to say that I completely pigged out and got into the regional and imported cheese board that followed, and was scraping the last of the oozy Gippsland camembert off the wooden board before I remembered – I’d forgotten to take a photo.

It wasn’t even the buttery, smooth Plantation Rum, recommended served neat, affecting me; cheese does these sorts of things to me. So imagine a very generous board of three cheeses, fig and port chutney, thinly sliced Granny Smith apple and dates sliced lengthways, accompanied by warm thins of crunchy walnut bread.

The Swiss hard cheese, gruyere perhaps, was particularly nutty but combined with the sweet, jammy dates, took on a chocolatey-coffee characteristic that was addictive. It was difficult, however, to not call the Old Telegraph Road blue cheese my favourite, with the fig and port chutney for offsetting sweetness.

Some of the rum selection at The Rum Diaries

It’s impressive what the little kitchen at The Rum Diaries can pump out. Not only are the rum cocktails designed to knock your socks off, the food and presentation match the experience as well. So too the interiors, and if you get a chance to visit the back private room, there’s a surprise in there so great I don’t want to spoil it.

I might have to put that particular secret in the diary but as for The Rum Diaries, well, the secret’s out.

Food, booze and shoes dined as a guest of The Rum Diaries, with thanks to Re:Love Group.

Ayam Goreng 99 - where the chicken comes first

Most students of the University of New South Wales are probably familiar with the broad selection of Asian eateries on Anzac Parade near 'the roundabout' of Kingsford. There are plenty of both Chinese and Indonesian options at affordable prices that even students can't resist.

One such institution is Ayam Goreng 99 which serves up signature Indonesian style grilled and fried chicken and is oddly not located at 99 Anzac Parade.

Ayam goreng kalasan with nasi uduk and ati goreng from Ayam Goreng 99,
Anzac Parade, Kingsford

Most of the menu is quite a mouthful to pronounce for the non-Indonesian, but the great thing is that you don't actually need to utter a word at Ayam Goreng 99. Diners jot down their menu choices onto a notebook, which is then handed to the waitstaff - brilliantly simple.

You come to Ayam Goreng 99 for the ayam goreng - fried chicken. In this instance, it was the paha goreng kalasan deep fried, marinated Javanese style chicken. Most diners knowingly choose the juicy thigh portions although breast pieces are also available at the same price of $6 per piece of chicken.

A rich serve of nasi uduk coconut rice on the side and perhaps a dollop of the restaurant's own chilli sambal makes it a meal, albeit a vegetable free one. A treat of ati goreng deep fried liver turns out to be more dry than livery, and perhaps more appropriate tail-wagging consumers.

Ayam bakar with nasi uduk and sate telor goreng

I've opted for the charcoal-grilled and marinated ayam bakar; a thigh piece, of course, with a serving of coconut rice. The juicy chicken and sweet marinade ensured that I cleaned every miniscule bit of meat off the tasty bones of the thigh and drumstick.

My side treat of sate telor goreng deep fried egg yolk with satay is an unusual skewered offering of three cooked yolks lightly dressed with satay sauce, and is essentially cholesterol on a stick.

Pepes teri

We also have something similar to Malysian otak otak fish mousse wrapped and grilled in banana leaf - the pepes teri anchovies pepes blended with onions, chilli and spices including turmeric. There's some serious charred flavour infused into the banana leaf package in which little white anchovy fish swim amid numerous other ingredients.

With a sour vegetable soup on top of it all, it turned out to be a little too much food for an early lunch for two. But with uni student prices and some of the best chicken in town, Ayam Goreng 99 settles any chicken- or egg-related debate.

All about regionality: De Bortoli Wines Windy Peak launch at Chiswick

It's a fairly recent phenomenon that the masses (including me) have started to consider where the food we eat comes from.

Are my cooked prawns local or do they come from the Mekong? Is my supermarket asparagus grown in Australia or imported via a chilled aeroplane from Peru? What's the 'carbon cost' of drinking beers from local microbreweries versus imported Japanese brands produced in Canada?

Chiswick, Ocean Street, Woollahra

While I'm not sure I want to know the provenance of my Maccas cheeseburger pattie, regionality is also becoming a selling point at the more approachable, affordable end of the wine spectrum.

Family-owned De Bortoli Wines recently relaunched its Windy Peak range with a greater emphasis on various regions of Victoria, aiming to highlight particular varieties that thrive in particular regions. De Bortoli Wines sources fruit from vineyards in the Yarra Valley, King Valley and Heathcote in Victoria.

Council land - Chiswick Gradens

I was more than a little excited to receive an invitation to the De Bortoli Windy Peak relaunch, 'A Taste of the Yarra Valley', at the undeniably posh Chiswick.

Not only was it lunch at one of the most in-demand restaurants in Sydney at the moment, the invitation was attached to four bottles from the Windy Peak range.

Guests and glasses for the De Bortoli Wines Windy Peak relaunch

Lunch was a classy but casual shared affair that was much suited to the "gluggable" Windy Peak wines, as put by Leanne De Bortoli, manager of the De Bortoli winery and restaurant in the Yarra Valley.

Two long, glass-laden tables were set up in the enclosed private room of Matt Moran and Peter Sullivan's new restaurant in Woollahra. The space surely had to be a sunroom in another life as the gorgeous glassed doors looked out onto the pristine green Chiswick Gardens.

As we surveyed our luxe surrounds, we started with the Windy Peak Sauvignon Blanc Semillon 2011 from the King Vally and Yarra Valley which Leanne says have similarities that work together. "Tropical fruit, gooseberry and grassy flavours" appear in the tasting notes.

Chiswick's kitchen garden

Out the side view was the much-publicised kitchen garden; 150 square metres of garden directly linked to the kitchen. A dedicated gardener tends to the garden several times a week, while it's currently producing lots of leafy greens, rosa radishes, heirloom carrots, purple basil, dill, lavender and French tarragon.

Chiswick's seasonal menu aims to put the best produce from the kitchen garden on the menu every month, which must be both an exciting and challenging prospect for the kitchen and regular customers.

Olives, roma beans, tomato, mustard seeds

Once seated with a glass of the Windy Peak King Valley Pinot Grigio 2011 ("gentle floral and herbaceous fruit flavours"), our 'nibbles' arrived in a flurry of glass and share plate shuffling. The green and black olives were in an unexpected braise of tomatoes and roma beans; and a little difficult to manage with a knife and fork.

Rosemary flat bread

The warm rosemary and salt flake topped flat bread was devoured almost instantly, with a great crispness and wood-fired aroma to the pre-cut wedges. I'm pretty sure I could have scoffed the entire serve, but there was much yet to come.

Pickled garden vegetables

The striking colours of the pickled garden vegetables were almost too pretty to eat, though it was impossible for several people to all get a bite of the purple heirloom carrot. The light pickling of the vegetables didn't much interfere with the wine.

Leanne De Bortoli of De Bortoli Wines

Leanne spoke a little about the family heritage of De Bortoli Wines and the Windy Peak range, which are described as "not expensive wines" but wines that belong with food, over a relaxed meal, and to be shared with your favourite people.

The 2010 and 2011 vintages are those post the Victorian bushfires that ravaged the state, and Yarra Valley, in February 2009. Leanne noted that 2010 was a particularly good year for their pinot noir, which we later confirmed.

Sliced kingfish, breakfast radish, chive aioli, parsley

The Windy Peak Yarra Valley Chardonnay 2011 ("soft, creamy brioche-like flavours") accompanied our next lot of shared plates, which are simply listed on the menu under 'small plates'.

The presentation of the kingfish was seriously pushing the prettiness-scale and it was the sheer freshness of the fish slices that forced us to ruin the pretty picture.

The pink kingfish slices were topped with a delicate dice of radish, chives, possibly apple and/or cucumber, alongside well-balanced spots of chive aioli. The presentation with herb tendrils and baby shiso leaves was the on-tune finishing touch for a great sharing dish to start.

Pulled veal ravioli, broad beans, cornichons, shiso

There was a lot going on with the veal ravioli dish, but it was equally beautifully presented. With all the greenery atop - baby shiso leaves, nasturtium leaves, whole broad beans, finely diced cornichons, capers and parsley - the huge whack of gorgeously meaty flavours from the ravioli was a complete surprise, but a very satisfying one.

While the pasta would make any nonna happy, it was the incredibly intense flavour and melt-in-the-mouth texture of the pulled veal that shone. I would definitely consider order this stunning ravioli as a meal of its own.

Marinated cucumber, rosa radish, mint, goat's curd and Yarra Valley Persian Feta salad

For the Windy Peak launch, the kitchen had included some ingredients from the Yarra Valley, to further our experience of the wines' regionality. Hence, the very lightly marinated cucumber salad featured goat's curd as well as Persian feta cheese from the Yarra Valley.

It was a very light and subtle dish that contrasted almost a little too harshly with the big-hitting flavours of the prior ravioli, while I thought the deep-fried bread bits were a little out of place.

At the kitchen pass

For mains, we were going to sample three of the shared main menu items, which seems to be a current trend that I rather like.

Matt Moran was spotted pottering about during lunch but not in the kitchen, which was bright and bustling as an impressive line-up of pies hit the pass with bright red pie birds perched on golden pastry tops.

Fish and prawn pie

Patterned to appear like fish scales, the perfect colouring and flakiness of the pie pastry was truly something to behold. The puffy pastry lid hid a white-sauced and dill-laced filling of blue-eye trevalla and snapper in quite large chunks, and large, whole, peeled prawns that were like jackpot when you got one.

The pastry was a little difficult to break up with the serving spoon and the white sauce was a touch floury but these were minor quibbles for what seems to be Sydney's new favourite fish pie.

Chicken, wood roasted in spiced hay with lemon, stuffing

I was looking forward to the roast chicken, which hovers around the top of my list for comfirt food. This whole bird roasted in "spiced hay" arrived jointed in several pieces with a neat pile of stuffing and grilled wedges of lemon on the side.

Moist although a bit pale, this was not so much about a marinade, sauce or skin even but rather remembering how real chicken should really be and all very 'Sunday roast' really.

Wood roasted Moran family lamb, chickpeas, mint

For me the piece de resistance of the mains was undoubtedly the roasted shoulder of lamb, sourced from the Moran Family Farm on the Central Tablelands of Rockley, NSW.

Served on a bed of chickpea puree with a bright green mint sauce, this huge hunk of meat needed little more than gravity and a few nudges for the succulent meat to fall off the bone. For lamb lovers, this is as close to perfection as I can imagine.

De Bortoli Wines Windy Peak Yarra Valley Pinot Noir

Red wines were served with our mains: the Windy Peak Yarra Valley Pinot Noir 2010 which filled the nostrils with a spectacularly fruity perfume ("full, plump, red and dark fruit flavours") and the Windy Peak Yarra Valley Cabernet Merlot 2010 ("rich, full fruit palate and subtle oak") which was lovely with the lamb.

Time was flying as we had much fun serving and passing food around, which is the idea behind shared mains - with lots of wine, of course.

Baked meringue, yuzy, Granny Smith apples

Dessert was a little more difficult to share around although after nine shared savoury dishes, I think most people were more than content without a full dessert.

The scarily perfect baked meringue of snowman-like stature was the lighter of the two desserts, featuring a tart, citrusy yuzu curd within the meringue and smeared on the plate and a very appropriate partner of Granny Smith apple sorbet.

Caramelia éclair, almonds, sugar plums

Richer and sweeter was the eclair served alongside poached sugar plum cheeks and almonds. I adore sable pastry as it is, but surrounding a creamy caramel chocolate filling in a choux pastry tube, well, I'm excited about Peter Sullivan's prediction that eclairs are going to be the new cupcakes.

Chiswick amid the gardens

As lunch ended, it was beginning to get to hard to leave Chiswick: the beautiful garden surrounds and all that food and wine were building a pretty convincing case to stay put - until dinner at least.

But with goodie bags of regional treats to boot (featuring Crumbs Gourmet Biscuits passionfruit yoyos, Chapman Hill extra virgin olive oil, King Valley Fine Foods rocket and pistachio pesto, and more wine), we managed to leave Chiswick with a little, delicious piece of the Yarra Valley and King Valley.

The Windy Peak range of wines retails for about $15 a bottle, which makes it a great choice at the affordable end of the spectrum. See more photos from the Windy Peak launch at my Facebook page.

Food, booze and shoes attended the De Bortoli Wines Windy Peak launch as a media guest, with thanks to De Bortoli Wines and The Cru Media.