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GOURMET

TREASURES

TOGO

TASTE

30

| BNE May/June 2017

I

t’s hard to believe that it snows in Queensland but temperatures often

drop below freezing during winter in the Granite Belt, just over 200km

south west of Brisbane, and it’s precisely that chilled climate that

produces the award-winning Symphony Hill Reserve Shiraz, from grapes

grown at the highest – and coolest – point in the region.

According to vineyard owner Ewen Macpherson the high altitude

produces a wine that is quite different to shiraz grown at lower altitudes,

making it unique in Australia and so highly regarded that it has been

served to royalty – Prince William and Kate, the Duchess of Cambridge

during their last visit to Brisbane – and world leaders, including former US

President Barack Obama during the G20 Leaders Summit in Brisbane.

In contrast, Bundaberg’s award-winning Solera Rum is made amidst the

sugar cane plantations of Queensland’s sub-tropical central coast. Solera,

from Bundaberg Rum’s Master Distiller’s Collection, has just been named

Best Dark Rum in the World at the World Drinks Awards, judged by a

panel of international experts and scored for taste, aroma, character and

quality. Described as a rich, bold rum with notes of vanilla, fruitcake and

butterscotch, it is made using a special process that begins

in barrels used to age sherry, bourbon and port.

Blended with a 12-year-old rum as a base, it has

a deep and rich flavour.

Like Symphony Hill’s Reserve Shiraz,

Bundaberg’s Solera Rum is in limited

supply – even its own cellar door

has sold out – and is currently only

available at Brisbane Airport’s

International Terminal until a new

Kerry Heaney

discovers some highly-

prized foodie treasures from around

Australia at Brisbane Airport

batch can be made.

These are just two local treasures found at the

airport’s International Terminal that make great

gourmet gifts or souvenirs.

Macadamia flower honey flavoured chocolates are

another. The flowers are a magnet for bees and honey

scented with a hint of macadamia from hives scattered

amongst plantations in the Sunshine Coast hinterland

adds a unique taste to Macadamia Flower Honey Chocolates made by

third generation chocolatiers the Verstreken family. The chocolate is made

from scratch at their Belgian Delights base on the Gold Coast using

traditional methods learned from their Belgian heritage and the

chocolates are a special collection only available at the airport

or direct from Belgian Delights.

Like macadamias, rosella fruit and flowers grow well

in the Queensland sub-tropical climate and jam made

from the fruit, with it’s tart flavour like raspberry

and rhubarb, is a local delicacy but it can be tricky

to make. So it’s a welcome find to discover Rosella

Jam made from fruit hand-picked at farms in

Redlands, south of Brisbane and the Sunshine

Coast by Brisbane-based Stott’s Delicacies using a

30-year-old recipe.

And there’s plenty to make a creative chef from

even the humblest cook with buys such as Golden

Truffle Oil, infused with 23 carat edible gold leaf;

bush tucker spices such as bush tomato, wattle seed,

artesian salt, pepper leaf and lemon myrtle; sun-dried

mullet harvested from the waters off Stradbroke and Bribie

Islands or raw honeycomb fromTasmania.

Bundaberg Solera Rum available at JR/Duty Free and other

gourmet finds at Australian Produce Store, Level 3, International

Terminal, Brisbane Airport. Follow foodie blogger Kerry Heaney at

www.eatdrinkandbekerry.com.au

Artesian Salt

Pepper Leaf

Lemon Myrtle

Wattle Seed

Bush Tomato

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