If you've spent some time at the bar you’ll have noticed we’re pretty fond of @akashabrew. While just under three years old, Akasha has had a big impact on the Sydney craft beer scene. Head brewer Dave Padden is known for his attention to detail, consistency, and innovation in brewing award-winning, hop-centric beers. His uncompromising pursuit of the highest quality ingredients and focus on ensuring his beer is always super fresh is continuing to raise the bar of Aussie IPAs. It's no secret Akasha loves their hops, and you'll find them by the bucketful in almost every beer they brew. On Thursday evening 15th March, Dave & Gab are hosting a night dedicated to their hop intrigue - a chance to get up close and personal with the nuances of different hop varieties, see and smell the hop flowers, distinguish the different flavours they display, and learn how they are used in the brewing process. We’ll be tasting three single-hop IPAs to experience the flavour of Simcoe, Mosaic, & Centennial hops, and finishing with Akasha’s famous Hopsmith IPA. The Cella team will be providing a selection of cheese & charcuterie to accompany. Tickets are available for $45 at www.trybooking.com/UDUB, or through our website. Your ticket includes a glass of each single hop IPA, a Hopsmith IPA, and accompanying cheese & charcuterie. Please send us an email if you wish to make a dinner reservation before the event. In the words of Dave, ‘Our culture is pretty simple: brew the beer that we love to drink and, most importantly, have some fun while we’re doing it’. Now that’s something we can get behind!
Good morning Leichhardt! ☕☀️ Get your brunch fix sorted, we're open every weekend, 10-2. These mixed mushrooms & chevre on @brickfieldsbakery sourdough are going down a treat.
It's APERITIVO TIME! FIVE $5 plates, 4-6pm, every Friday. We've got some more juice from @jaumawines on the pouring list for the weekend. Tikka the Cosmic Cat is a Shiraz Grenache blend, and it's show-stoppingly good! We haven't been able to put this down, it's just so so delicious.
TASTY new wine from Brendan Keys at @bkwines pouring this week. It's a single vineyard, wild yeast fermented, unfined, unfiltered, carbonic Pinot Noir 😍 Concentrated sour cherry & rhubarb, lifted rose petal fragrance & a tickle of orange rind. Get at this while it lasts. By the glass 🍷 1. @koernerwine Watervale Riesling (Clare Valley) '17 2. @yellandandpapps Vermentino (Barossa Valley) '16 3. @expresswinemakers Blanc (Great Southern) ‘17 4. @lightfoot_and_sons Chardonnay (Gippsland) ‘16 5. @vinteloper Pinot Noir/Gris Rosé (Adelaide Hills) '17 6. @dormilonawines Skinnie (Margaret River) ‘17 7. @bkwines Carbonic Pinot Noir (Adelaide Hills) '17 8. @shadowfaxwines Minnow Red (Werribee) ‘15 9. @unicozelo Cherry Fields Dolcetto (Clare Valley) '17 10. @jamsheedwines Le Menace Cabernet Sauvignon (Yarra Valley) '15
Planning a birthday? Upcoming work function? Or maybe you and your mates just really like wine and cheese? Drop us a line to see how we can make your next event unforgettable.
The new generation of wine drinkers want honesty and transparency in their wines over manufactured consistency and we couldn’t agree more. So does Michael Downer of @murdochhill_wines, who believes honest wines with soul and character should be made by hand without much interference. It’s not just us that loves his stuff, the industry has taken a keen interest - Michael was a Young Gun of Wine finalist in 2014, and last year he took home the award. Using fruit from his family farm in the Adelaide Hills, Michael’s wines have been making waves through the Adelaide wine scene. Tapping into the freshness gifted by his high-altitude vines and keeping winemaking artefact to a minimum, his approach has led to a range of juicy, vibrant wines that highlight the detail and freshness of each site. He splits his range in two - clean-cut, consistently high-quality ‘Estate’ wines, and his quirky, adventurous ‘Artisan’ wines which offer an alt-styling and different shades of the region. Michael is one of the first producers that showed us how nuanced, balanced and interesting unfined and unfiltered wine can be while still retaining the wild streak & uniqueness of single parcel fruit that really gets us excited. On Friday evening, 23rd of February, we'll have 5 of Michael’s wines open, and will be pouring them in full & half glasses. Come down for a relaxed chat about some serious wines and we’ll guide you through how the wines were made, and which wine is the right choice for you. Please send us an email @ email@example.com to reserve a table. By the glass 🍷 1. Artisan Sulky Blanc (Riesling, Sauvignon Blanc, Pinot Gris) 2. Estate Halfway Block Sauvignon Blanc 3. Artisan Ridley Pinot x Three (Pinot Noir, Pinot Meunier & Pinot Gris) 4. Estate Pinot Noir 5. Artisan Landau Syrah
What a beautiful sunny morning! Our Salmon + Asparagus is going down a treat 👌
Making natural wine is a hard road of emotional and financial commitment to produce an end goal as pure as possible. The commitment it takes to produce wines that are truly living requires huge patience and should not be underestimated - from 100% organic viticultural practices, to fermentation without any additions or subtractions, and bottling without any filtration, fining, or preservatives. For James Erskine, this is the only way to make wine. He produces wild, creative, expressive, living wines from McLaren Vale under his label @jaumawines. We’ve just picked up a few of James’s wines, and are pouring his Thousand Fires Semillon Chenin Blanc this week. It’s a bit of a blast from the past, a spin on a classic Aussie dry white blend which one rarely sees today. Think Hunter Burgundy, Swan Valley dry white, Barossa Chablis. The Semillon is fermented whole bunch, the Chenin on skins in barrel. The wine is honeyed hued, tropical, super slurpy, with a Chenin acid ping to finish. Yes please! We’ve also picked up James’s Chenin Pet-Nat & Tikka the Cosmic Cat Shiraz/Grenache.
Lambic is the grandfather of sour beer. Hailing from Belgium, they derive their dry, funky & sour flavour through exposure to wild yeast and bacteria native to the Zenne Valley. They spend their life slowly fermenting away in large wooden barrels, each producing subtly different beer to provide a canvas of blending stock for the brewer. We’ll have three lambic beers open tomorrow (Friday 9th Feb) for our All About Sour Beer showcase. Oude Geuze Boon ‘Vat 109’ is a monoblend combining 90% lambic beer from a single 100 year-old ex-cognac barrel, with 10% young lambic beer. The result is a unique window into the micro-climate of yeast & bacteria that live in this ancient barrel. Next up is arguably the best example of the style in the world. 3 Fonteinen Oude Geuze is a classic Gueuze - a blend of 1, 2, and 3 year-old lambic, unfiltered & unpasteurized, and aged in bottle for at least a year after blending. Truly stunning beer. Oude Beersel produce their framboise by blending young and old lambic with whole fresh raspberries and a handful of sour cherries to encourage secondary fermentation. This produces a soft, delicate lambic with bright raspberry notes. Refreshing stuff!
This cloth cheddar from Murray Bridge has been quietly maturing over the last 48 months. It's not so often a local cheese of this calibre is available. It's beautifully balanced, full flavoured, crumbly to touch with a long, savoury finish. Sharp, aged cheeses pair excellently with Belgian beers & dark beers. I'm enjoying this alongside the @lordnelsonbrewery Anileation Stout. This week on tap 🍺 1. @thehillscidercompany Cloudy Apple Cider (SA) 5.0% 2. @hawkersbeer Helles Lager (VIC) 4. 2% 3. @hawkersbeer Pale Ale (VIC) 5.2% 4. @ekimbrewingco Viking IPA (NSW) 6.2% 5. @brunyislandcheese Whey Stout (TAS) 5.8% 6. @lordnelsonbrewery Anileation Stout (NSW) 5.5% 7. @nomadbrewingco Freshie Gose (NSW) 4.8% 8. @mismatchbrewing Sour Cherry Ale (SA) 5.2%
Banging new cheese in this week, I think I'm in love. This cheese is handmade to the authentic Camembert recipe that Normandy is famous for, and then soaked in French apple brandy for several hours. This is a rollercoaster of complexity - its center a thick droopy ooze of creamy buttery goodness, intertwined with a nutty, earthy, almost truffle-like rind. As it ages this cheese turns up the intensity developing a beautiful sour citrus twang and a classic Camembert aroma of Brassica, grass & mushroom. Alongside a glass of @bresswinecider Chardonnay this is pretty damn excellent.
Super excited to share these wines from @jamsheedwines with you tonight. Tasting these all again reminded me just how damn delicious they are! 😍