| BNE May/June 2017
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
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
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 atwww.eatdrinkandbekerry.com.au