(V) Confit Tomato | Mozzarella Cheese | Basil | Napoli Sauce | Olive Oil

MARGHERITA PIZZA

Pineapple Rum, Bacardi Coconut, Orange & Pineapple Juice shaken with coconut cream

Painkiller

Grey Goose Espresso Martini

Patrón Maragarita

Lychee Liqueur and Grey Goose mixed together with Ruby Red Grapefruit juice

Refreshing Pink Chee

Grey Goose Strawberry and Lemon Grass, Strawberry Liqueur Muddled with Strawberries and topped with Red Bull, Finished with Chambord Black Raspberry Liqueur

Berry Bull

Vasse Felix Classic Dry White, Sem Sauvignon Blanc 2022, Margaret River, W.A

Sirromet Pinot Grigio 2022, Granite Belt, QLD

Grant Burge Thorn Reisling 2022, Eden Valley S.A

Bird in Hand Sauv Blanc 2022, Adelaide Hills S.A

De Bortoli Chardonnay 2019, Yarra Valley VIC

INIHAW/GRILLED - FILIPINO BBQ KEBAB

Bay of Fire Pinot Gris, 2021, TAS

Sirromet Sauvignon Blanc2022, King Valley VIC

Sirromet Cab Sav 187ml, QLD

De Bortoli Prosecco 200ml, King Valley NSW

Chandon Brut, VIC

Arras NV Blanc De Blancs, TAS

Arras Grand Vintage, 2014, TAS

Sirromet NV, Granite Belt, QLD

ATCHARA/KIMCHI

STEAM RICE

GRILLED BROCCOLINI

CHICKEN SKEWER

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl or stand mixer fitted with the dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or by mixer 5–7 minutes until smooth and elastic.

Mix dough

Lightly oil a bowl, place dough in it, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 1 to 1¼ hours.

First rise

Punch down the dough, divide into two equal pieces for two 12" pizzas (or keep whole for one large pizza). Shape into tight balls, lightly oil, cover, and rest 30 minutes to 1 hour at room temperature before stretching.

Divide and rest

While the dough rises, make the sauce. Crush the canned tomatoes by hand or with a blender for a slightly chunky texture. In a saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and pepper. Simmer gently 12–15 minutes to reduce slightly and concentrate flavor. Stir in torn fresh basil leaves at the end and remove from heat. Cool to room temperature before using.

Preheat oven to 275°F (135°C). Place halved cherry tomatoes in a small baking dish or rimmed tray. Scatter sliced garlic and fresh thyme/oregano over tomatoes. Pour ½ cup olive oil over them so tomatoes are partially submerged. Sprinkle with salt and pepper. Bake low and slow 45–60 minutes until tomatoes are soft, slightly wrinkled and jammy but not burnt. Remove from oven and let cool. Reserve oil for drizzling on pizza if desired.

Position oven rack as high as possible and preheat oven to highest setting (475–550°F / 250–290°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet upside down.

On a lightly floured surface, gently stretch one dough ball into a 10–12" round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or inverted baking sheet dusted with semolina or flour to prevent sticking.

Spread a thin, even layer (about 3–4 tablespoons) of the cooled Napoli sauce over the dough, leaving the rim bare. Scatter pieces of fresh mozzarella evenly over the sauce (use less for a lighter, more charred finish). Distribute confit tomatoes over the cheese, using some of the confit oil sparingly (a tablespoon) to add flavor but avoid sogginess.

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes in a very hot oven, rotating halfway, until crust is blistered and golden and cheese is melted and slightly browned in spots. Baking time will vary depending on oven temperature and stone.

Remove pizza from oven. Immediately scatter fresh basil leaves across the top, drizzle with remaining olive oil (about 1 tablespoon), and finish with a light sprinkle of coarse sea salt to taste.

Let rest 2–3 minutes, slice, and serve hot.

all-purpose flour

warm water

active dry yeast

fine sea salt

extra-virgin olive oil

sugar

canned whole peeled tomatoes

garlic cloves, minced

dried oregano

black pepper

fresh basil leaves

cherry tomatoes (or plum), halved

garlic cloves, thinly sliced

fresh thyme or oregano (optional)

fresh mozzarella, sliced or torn

extra-virgin olive oil (for finishing)

coarse sea salt (for finishing)

Chill a Collins glass or tiki glass by filling it with ice and set aside while you mix the drink.

Prepare glass

In a cocktail shaker, add the aged dark rum, white rum, coconut rum, 3 oz pineapple juice, 1 oz orange juice, 0.5 oz additional pineapple juice (optional for extra pineapple flavor), and 1 oz coconut cream.

Combine ingredients

Fill the shaker about two-thirds full with ice (use cubed or crushed ice). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the ingredients are well combined and slightly aerated.

Add ice and shake

Dump the ice used to chill the glass, then fill the glass about 2/3 to 3/4 full with crushed ice (or fresh cubed ice if preferred).

Prepare serving glass

Strain the shaken mixture into the prepared glass over the ice. If you like a slightly lighter top, you may pour gently so the coconut cream layers a bit.

Strain and top

Grate a small amount of fresh nutmeg over the top (to taste). Garnish with a pineapple wedge and a cherry on a pick. Optionally add a short straw and a cocktail umbrella for classic presentation.

Garnish and finish

Serve immediately while ice is cold. Advise guests to stir slightly before drinking to incorporate any separated cream.

Serve

aged dark rum

white rum (Bacardi or similar)

coconut rum (Bacardi Coconut or similar)

pineapple juice

orange juice

pineapple juice (for muddle/extra garnish splash)

coconut cream (or Coco Lopez)

fresh grated nutmeg

ice - cubed or crushed

pineapple wedge (garnish)

luxardo cherry or maraschino cherry (garnish)

Brew a fresh shot of espresso (about 1 oz). Use a hot, freshly pulled espresso and set aside briefly so it remains hot but not boiling; this helps create a rich crema when shaken.

Prepare espresso

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while preparing the cocktail to properly chill the glass.

Chill glass

Add 2 oz Grey Goose vodka, 1 oz Kahlúa, 1 oz hot espresso, and 0.25 oz simple syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 15–20 seconds. Vigorous shaking chills the drink and aerates the espresso to create a thick, velvety crema on top.

Discard ice or water from the chilled glass. Fine-strain the shaken cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer if available to remove small ice shards and ensure a smooth surface.

Double strain and pour

Garnish with three coffee beans placed on the crema in a triangle pattern.

Garnish

Serve immediately while the crema is fresh and the cocktail is cold.

Grey Goose vodka

Kahlúa (coffee liqueur)

Fresh espresso (hot or just-brewed)

Simple syrup (1:1 sugar to water)

Coffee beans (for garnish)

Ice (for shaking)

Chilled coupe or martini glass

Chill a rocks or coupe glass by filling it with ice water while you prepare the cocktail (about 2–3 minutes). When ready, discard the ice water and wipe the rim dry. Run a lime wedge around the rim of the glass, then dip the rim into the coarse salt to lightly coat. Set the glass aside.

Add 2 oz Patrón Silver, 1 oz Cointreau, 1 oz fresh lime juice and 0.25 oz agave syrup (if using) into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds—until the shaker feels cold to the touch and the outside is frosty. This chills and dilutes the drink to proper balance.

Double-strain the cocktail into the prepared chilled salt-rimmed glass over fresh ice (for a rocks-style) or without ice into the glass (for a straight-up margarita). Use a fine-mesh strainer together with the shaker strainer to catch any shards of ice or pulp.

Strain and serve

Garnish with a fresh lime wheel or wedge on the rim. Serve immediately.

Notes: Use freshly squeezed lime juice for bright, clean flavor. Adjust agave syrup to taste if you prefer a sweeter margarita. If serving multiple, scale ingredients while keeping the same proportions (2:1:1 tequila:Cointreau:lime).

Patrón Silver tequila

Cointreau (orange liqueur)

Fresh lime juice

Agave syrup (optional, for balance)

Coarse sea salt or margarita salt (for rim)

Lime wheel or wedge (garnish)

Ice (for shaking and serving)

Chill a coupe or Collins glass by filling it with ice water while you build the cocktail, or place it briefly in the freezer.

In a cocktail shaker, add 2 oz Grey Goose vodka, 1 oz lychee liqueur, 3 oz fresh Ruby Red grapefruit juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup if you prefer a slightly sweeter drink.

Add about 1 cup of ice to the shaker (enough to nearly fill). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well-chilled.

Discard the ice water from the chilled glass. Add 4 ice cubes to a rocks glass if serving on the rocks; for a coupe serve straight up and do not add serving ice.

Double-strain the cocktail from the shaker into the prepared glass (use a Hawthorne strainer and a fine mesh strainer if available) to remove small ice shards and pulp. For a Collins glass, pour over the ice; for coupe, pour into the chilled glass without ice.

Garnish with 1 peeled fresh lychee speared on a cocktail pick or a thin grapefruit wedge on the rim. Optionally express a grapefruit peel over the drink to release oils before dropping it into the glass.

Taste and, if desired, add an additional 0.25 oz simple syrup to taste and gently stir if served on ice.

Adjust sweetness (optional)

Grey Goose Vodka

Lychee liqueur (e.g., Soho or similar)

Ruby Red grapefruit juice, freshly squeezed

Simple syrup (1:1 sugar to water) — optional, to taste

Ice (for serving)

Garnish: fresh lychee (peeled) or thin grapefruit wedge

Place the hulled, quartered fresh strawberries in a mixing glass or shaker. Add 0.25 oz simple syrup. Using a muddler, gently muddle the strawberries 6–8 times to release juices and break down flesh without turning fully to puree.

Muddle strawberries

Add the strawberry liqueur to the muddled strawberries and stir briefly to combine (about 5 seconds). This helps extract additional strawberry flavor and sweetness.

Add crushed or cubed ice to a highball or Collins glass until about 2/3 full (or if using a shaker, fill the shaker with ice).

Pour 2 oz Grey Goose Strawberry & Lemongrass vodka into the muddled strawberry mixture (or directly into the glass if you muddled in the serving glass). If using a shaker, add the muddled mixture with vodka to the shaker.

Gently stir the vodka and muddled strawberries together for 5–8 seconds (or shake quickly for 5 seconds if you prefer a slightly more aerated texture). If shaken, double-strain into the glass over fresh ice to remove solids; if mixed in the serving glass, leave the muddled fruit in the glass.

Top the drink with 4 oz chilled Red Bull (pour slowly to preserve carbonation). Give the glass a gentle stir once to incorporate the energy drink with the base.

Float 0.5 oz Chambord gently on top by pouring it over the back of a bar spoon so it settles as a thin layer or ribbon on the surface.

Garnish with a fresh strawberry on the rim and optionally a lemon wheel or a short lemongrass stalk to echo the vodka's aromatics.

Serve immediately with a straw and a cocktail napkin. Advise guests about the caffeinated component if relevant.

Grey Goose Strawberry & Lemongrass vodka

Strawberry liqueur (e.g., DeKuyper Strawberry or similar)

Chambord black raspberry liqueur

Fresh strawberries (hulled, quartered)

Simple syrup (1:1 sugar to water) or agave

Red Bull (or preferred energy drink), chilled

Ice (cubed)

Fresh strawberry (for garnish)

Lemon wheel or lemongrass stalk (optional garnish)

Place the bottle in the refrigerator for at least 2–3 hours prior to serving. If short on time, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes until the liquid registers about 8–12°C on a wine thermometer.

Chill

Before opening, wipe the neck and label with a damp cloth to remove dust or debris. Inspect the cork or screwcap for any damage. If using a cork, let the bottle stand upright for 10–15 minutes after transport so any sediment settles.

Clean and inspect

This vintage is a crisp dry white: decanting is generally unnecessary. If you prefer to aerate slightly, gently pour half the bottle into a small decanter and let it sit for 10–15 minutes.

Decant (optional)

If screwcap: twist off the cap and discard. If cork: cut the foil below the lip, wipe the top clean, insert the corkscrew into the center of the cork and extract smoothly to avoid crumbling. Wipe the rim with a cloth if any cork dust remains.

Open bottle

Hold the glass by the stem and pour about 120–150 ml (4–5 oz) per glass, filling to the widest point of the bowl to concentrate aromas. For tastings, pour 60 ml (2 oz). After each pour, give a gentle twist to the wrist to avoid drips.

Pouring

Serve the wine at 8–12°C (46–54°F). If the wine warms during service, return the bottle to an ice bucket. If it is too cold, let the open bottle sit at room temperature for 10–15 minutes before pouring more.

Serving temperature

Use clean, room-temperature (not warm) white wine glasses to present the wine. Swirl gently to release aromas; sniff and note the perfume—expect citrus, stone fruit, and herbal notes typical of a Sem Sauvignon Blanc from Margaret River. Take a small sip, let it coat the palate, and note acidity, fruitiness and finish.

Pairing suggestions: serve with fresh oysters and lemon for a classic match, or with goat cheese crostini and a citrusy green salad. Seared scallops complement the wine's minerality and acidity.

Recork or reseal the bottle and store upright in the refrigerator. Consume within 3–5 days for best freshness. Use a vacuum stopper if available to extend by a day or two.

Vasse Felix Classic Dry White Sem Sauvignon Blanc 2022

Ice bucket with ice

Wine glasses (white wine tulip or standard)

Wine thermometer (optional)

Decanter (optional)

Small bowl of chilled water and cloth (for wiping bottle)

Fresh oysters with lemon wedges

Goat cheese crostini

Seared scallops

Green salad with citrus vinaigrette

Place the bottle of Sirromet Pinot Grigio in the refrigerator for at least 2 hours before serving to reach an ideal serving temperature of 7–10°C. If you need to chill quickly, submerge the bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

Remove foil capsule and clean the top of the bottle with a cloth. Use a waiter’s corkscrew or wine opener to remove the cork smoothly. If the bottle has a screwcap, twist and remove the cap cleanly.

Open

Hold the bottle at the base and pour gently into white wine glasses, filling each glass to about one-third full (approximately 120–150 ml per glass). Avoid splashing to preserve aromatics.

Pour

Serve immediately at 7–10°C. Encourage guests to swirl gently to release the wine’s aromatics and sip slowly to appreciate the wine’s light citrus, stone-fruit and floral characteristics typical of Granite Belt Pinot Grigio.

Prepare an ice bucket: fill with ice and add cold water to chill the bottle further if needed. Place the bottle in the ice bucket and top up ice as required.

Arrange snacks: place mixed olives, slices or spoonfuls of fresh goat cheese and crispbread on a small platter so guests can enjoy light bites that complement the wine’s acidity and fruit profile.

Glassware: ensure clean, room-clear white wine glasses are available (one per guest). Lightly warm the glass rim with your palm if the room is very cool to avoid cold-shocking the wine when it is poured.

Sirromet Pinot Grigio 2022 (bottle)

Serving temperature (chilled)

Ice bucket with ice and water

White wine glasses

Light snacks — e.g., mixed olives, fresh goat cheese, crispbread

Place the bottle in the refrigerator for at least 2 hours before serving to bring it to an ideal temperature of 8–10°C (46–50°F). If you need it quicker, place the bottle in a wine cooler or an ice bucket filled with a 1:1 mix of ice and water for 20–30 minutes.

Chill the bottle

Remove the bottle from the refrigerator or ice bucket. Wipe the neck with a clean cloth to remove any condensation. Check the cork or screwcap to ensure it’s intact and clean.

Inspect and prepare the bottle

If the bottle has a screwcap, twist it off cleanly. If it has a cork, use a waiter’s corkscrew: cut the foil below the lip, remove the foil, screw the worm into the cork vertically until only one coil remains, and pull the cork out smoothly to avoid agitation. Wipe the bottle rim with a clean cloth after opening.

Open the bottle

Pour a small 30–50 ml sample into a glass and gently swirl it to release aromas. Note the Riesling’s characteristic citrus, floral, and mineral notes typical of Eden Valley. Taste to confirm the wine is in good condition (no off-odors or vinegar).

Assess aroma and taste (optional)

Pouring: Hold the bottle by the base or by the shoulder and pour for each guest filling the glass about one-third full (120–150 ml) to allow room for aroma. Aim for consistent pours to serve approximately 4 glasses from a bottle.

Garnish and presentation: Optionally rest a thin lemon or lime slice on the rim of each glass or float a very thin wheel in the wine for a light citrus accent — do not overdo garnish to preserve the wine’s balance. Serve with chilled white wine glasses.

Storage of opened bottle: If you have any wine left, re-cork (or screw cap) the bottle and store it upright in the refrigerator. Use within 3–5 days for best freshness; the cooler temperature and reduced oxygen will slow quality loss.

Margherita Pizza

Painkiller

Grey Goose Espresso Martini

Patrón Maragarita

Refreshing Pink Chee

Berry Bull

Vasse Felix Classic Dry White, Sem Sauvignon Blanc 2022, Margaret River, W.a

Sirromet Pinot Grigio 2022, Granite Belt, Qld

Grant Burge Thorn Reisling 2022, Eden Valley S.a

Bird In Hand Sauv Blanc 2022, Adelaide Hills S.a

De Bortoli Chardonnay 2019, Yarra Valley Vic

Inihaw/grilled - Filipino Bbq Kebab

Bay Of Fire Pinot Gris, 2021, Tas

Sirromet Sauvignon Blanc2022, King Valley Vic

Sirromet Cab Sav 187ml, Qld

De Bortoli Prosecco 200ml, King Valley Nsw

Chandon Brut, Vic

Arras Nv Blanc De Blancs, Tas

Arras Grand Vintage, 2014, Tas

Sirromet Nv, Granite Belt, Qld

Atchara/kimchi

Steam Rice

Grilled Broccolini

Chicken Skewer