For two years in a row now, grape-treader David Bowley has set up a mini urban winery in a courtyard in Adelaide's CBD. This year, visitors also enjoyed tacos from the pop-up Little Miss Mexico cantina as they feasted on the sight of Bowley up to his jocks in fermenting shiraz. In Sydney, meanwhile, winemaker Tom Munro fermented some pinot noir grapes from Mt Majura vineyard in the ACT at the Bellevue Hill Bottle Shop in the city's eastern suburbs.
It's easy to overcook pasta; not so simple to serve it crunchy and chewy, and even harder to convince people it's not undercooked. Rinaldo Di Stasio is on the case with the spaghettone at Bar Di Stasio serving to convince people to "leave their sloppy pasta favourites behind and recognise the true beauty of a crunchy, mouthfilling, flavoursome spaghetti or bucatini".