MACCA ALL OVER As witnessed by the vibrant Trevor

N u m b e r 17 - S e p t e m b e r 2 0 0 5
MACCA ALL OVER
As witnessed by the vibrant
Trevor McNamara
exhibition, opened by longtime design guru, Ian Kidd,
the ubiquitous Russell Starke
(Greenhill Galleries) keeps on
sprouting talented, emerging artists
and turning their stories successful.
Trevor first exhibited as recently as
1998, having first built a reputation as
a musician with film scores, operas and
commercial sound tracks to his credit.
office at the back of the Penny’s Hill
cellars complex. Bit of change for
Luke, scaling down to a secretary-free
environment, in which it took a mere
8 weeks to organise an appropriately
comfortable office chair for our new
Trade & Marketing Manager. But
downsizing won’t hurt the
Temperance Hotel, Kangarilla-raised
surfer, who with the newish son Will
and lovely partner, Bec Day, and a
gifted dog (was he given it?) called
Basil, is about to trade our wines to
the world,
and his
stories with
the rest
of us!
Welcome
LMS.
Dieter Engler - “Broken Windmill, Mypolonga”
1995-97, oil on board 40x50
Through October, works by Dieter
Engler will be featured with the
opening of a Leon Pericles show to
follow(opens Sunday October 30th).
Ellie Coppins (opens November 27th)
will take us through to Christmas.
GUTEN TAG RODENPUNKT
Our first order to one of the great
traditional homes of wine sees cases of
red-dotted Penny’s Shiraz and Merlot
stepping out in Germany through
Australian wine specialist importer,
Birgit Kossack of Sandfire Wines at
Havixbeck.
HEADS SOUTH
After years of driving north to work
for the mighty Beringer Blass, Vinpac
and Fosters combinations, affable
local, Luke South now drives, as his
name suggests, south to his shared
N O T R U F F L E AT A L L !
In the wake of successful Red Dot food
products, chef Tammy Brown has long
been truffled with the idea of a fortified
shiraz truffle, inspired just a little by
our the shiraz sauce, and the notion of
representing our wines in other ways
unique to
Penny’s Hill.
To add a
contrast, Tam
knocked up a
frontignacbased white
version after
Ben Riggs
(who spends just a minute or two in the
kitchen each day) suggested a not-so
sweet wine to balance the truffle’s oh-so
sweet white chocolate.
Both truffles consist of a ganache
(melted cream and chocolate together),
the addition of wine and the chilling
of the final mix. Miss Tammy’s
Truffles are then hand rolled, coated
with melted chocolate and left to set.
BACK OF BEYOND
As if Woop Woop wasn’t enough, the
team at “Ingleburne” has developed an
all-new remote-monikered wine under
the label, Timbuktu. Developed
specifically for the World Market
chain in USA, the wine is a
five-way red varietal blend, sub-titled
BIG BLOCK RED. Helpers
included Lyn Punshon (on artwork),
Zar Brooks (on landing the business),
Ben Riggs (blending the oils), and
Luke South and Dale Wyman picked
up the pieces. Although Timbuktu will
soon be motoring all over the States,
you can test drive what we are
describing as NO ORDINARY
WINE at the Cellars, or via attached
Direct Offer. Easy, just select Drive!
FIVE STARS
Our good and hardworking coffeedrinking colleagues at Nick’s Wine
Merchants continue to give out stars
for our offerings. Their recent rating
of our Red Dot Shiraz produced
5 stars and 93 points!
Cheers Nick, Simon and Alex.
POUCHY
PROONERS
SPOTTED IN BALI
Not one to waste a journey, the Park
slipped a couple of bots of red-dotted
material into Bali on a recent mission.
He found ex-Melburnian, Rocky Lando
at Indo Wines which may see a case or
two imported, despite the 170-300%
duty issues, and hopefully guests at the
soon to-be-refurbished Villa Indah
resort at Ubud will be able to order PH?
Parky’s travels included lunch with the
legendary Ubud hostess, Murni, owner
of the famous Warung and Bintang
Murni’s fabulous
Balinese food
and Red Dot.
As feed stocks
shrink, the local
kangaroo
population has
found refuge in the scrubby hollows
of the Penny’s Hill home paddock.
These gentle, kick-boxing ancient
nibblers may well be assuming the
role played many centuries ago by the
donkey of St. Martin, the originator
of pruned vines, so myth has it!
Well suited to viticulture, the evenlybalanced long tails can see over vines,
hop over rows, nibble off buds and
slip the odd bunch of Footprint Shiraz
straight into the pouch.
ADDS A LITTLE
Kate Cebrano
is on the left!
waterhole and just for good measure, he
stumbled across Kate Ceberano doing a
gig at the fifth anniversary bash of Kuta’s
famed Ku De Ta restaurant.
W I N E O N WAT E R
Intrepid water worker, Ken Warby,
holder of the world water speed record
(317.60 miles per hour) is a confirmed
wine user and at Taree in NSW, during
recent speed trials, he sampled Penny’s
Hill and Woop Woop products,
important additives to this jet engine
tamer who is thinking about raising the
bar to 400 mph with his current
creation, “Aussie Spirit”, a hydroplanestyle hull of his own creation to which
is strapped a 9000 hp Westinghouse jet
engine. Ken has held the world’s most
dangerous speed record since way back
in 1978.
Ken Warby examines alternate fuels.
Included in this edition is the first of a
series of Personality Advertisements
in which the people, foods and wines
of “Ingleburne” will appear in each
issue of SA Life magazine. As our
front-of-house, Sharon Romeo
volunteered to be first up, she noted,
being little
meant we
could run a
small ad.
Always
thinking, the
effervescent
Ms Romeo.
Kane and
Tammy
have combined to
produce a stunning new menu as the
food at our restaurant continues to
gain fame and following!
and looks set to give the region some
extra legs with focus on tasting New
Season’s Extra Virgin Olive Oils and
new release wines. Complimentary
wines with lunch in October too!
Penny’s Hill will be celebrating the
new Red Dot Chardonnay Viognier
from Vintage 2005.
Congrats to Food
Group chair, Pip
Forrester,
Tori Moreton
and their
hard working
supporters.
AV O I D T H E B U S
Wine trade law specialists Finlayson’s
road showed the concept of
succession within wine businesses at
Penny’s Hill recently. Chaired by
commercial partner and fellow wine
businessman, Will Taylor, the focus
was very much on how to forward
plan a family wine business, including
unforseen happenings. As a result of
this line of thinking, our local Wine
Grape & Tourism Chair, Andrew
Buttery, was vitally interested in
whether anyone had been in a plane
unsuccessfully. Fortunately no recent
incidents were forthcoming. Simpler,
Butts, to talk about “being hit by a bus”.
Then again, the bus may well be hit
by a plane!
PIP SPITTERS
As the region embraces “Fiesta” in
October for the second year, Penny’s
Hill hosts Sunday afternoon olive pip
spittings! Longest spit of the pip
wins! No dummies either.
Seriously, Fiesta is a great initiative of
the Fleurieu Peninsula Food group
Telephone: (08) 8556 4460
Fax: (08) 8556 4462
Mobile: (08) 0408 805518
Functions and Catering
Telephone: (08) 8556 4000
Email: [email protected]
Web: http://www.PennysHill.com.au
CELLARS OPEN 10am-5pm - 7 DAYS.