casa e cucina

Chief Executive Matt Fowles, from Fowles Wine in the Strathbogie Ranges of Victoria, is in the process of relocating his family to the United States for nine months, to support the launch of their fine wines in this market.
Despite challenging export trading conditions, Fowles Wine is optimistic about the positive signs in this key export market – Australia’s largest bottled wine export market by value and volume – and incorporated Fowles Wine USA Inc in 2012 to oversee and manage national distribution and marketing of it’s fine wines.
Matt Fowles said: “While Asia is undoubtedly an important region to focus on, the fact remains that the US is the world’s largest wine market (and growing) and the opportunity for strong sales performance in the premium Australian wine segment is something we want to be a part of.  So much so, that I am shipping my family to market so we can have more meaningful conversations.”
Fowles Wine has already experienced great success in Canada becoming the largest Victorian supplier to the Liquor Board of Ontario (the world’s largest wine buyer). Fowles Wine is similarly optimistic about the potential in the US.
Matt Fowles said: “Imported wine constitutes 30 per cent of the US wine market with 18% sales growth rate in the $15 – $20 per bottle and 16% growth in $20 – $50 per bottle Australian wine segments. We feel our wines are well placed to realise this growth and renewed interest in the diversity and quality of Australian wine.”
Fowles Wine has introduced 16 of its Regional Wines and Food Wines in the US, with the iconic Ladies who Shoot their Lunch leading the charge.
Matt Fowles said: “Hearing leading wine critic Lisa Perrotti-Brown saying ‘Victoria is on the brink of significant recognition in the global marketplace’ is very encouraging and we are excited to be a part of this movement.
Being singled out as a ‘Winery to Watch’ by Harvey Steiman in Wine Spectator was an honour and we have been delighted by his reviews of our wine with the majority scoring 90 plus points.
We have certainly found that our cool climate Victorian wines have been capturing the attention of wine critics and wine judges but, importantly, they have been capturing the attention of trade and consumers in the form of sales.”

Speaking about Fowles Wine focussing on their Food Wines, Matt Fowles said: “we believe there is a growing public awareness about the ethical and environmental costs of mass produced food and wine. As a sustainable food advocate, our Ladies who Shoot their Lunch and Are you Game? wines are our response to this growing appreciation for ‘real food’ where provenance and flavour underpins production.”
Fowles Wine believes there has never been a better time to support fine wine in US in light of Tourism Australia’s international campaign to increase US visitation. Matt Fowles said: “Visits from global superstars such as Oprah Winfrey and Ellen DeGeneres have been invaluable in presenting Australia as a diverse, beautiful and friendly destination to millions of US citizens.
We’re just thrilled they can now enjoy our award winning wines when they return from their vacation and continue their Australian journey.”
Ends:

• Fowles Wine For further comment please contact Matt Fowles by email or phone: matt.fowles@fowleswine.com or (US mobile/cell phone)  0011 1 415.535.7630
• For images or logos please contact Charley May: charley.may@fowleswine.com
• Matt Fowles leads Fowles Wine and is the brains behind Ladies who Shoot their Lunch - the world’s first wine blended specifically to match wild game meat.
• Fowles Wine crafts some of Australia’s finest cool climate wines and was the first Victorian winery to win the prestigious trophy for ‘Australia’s Best Shiraz’ with Ladies who Shoot their Lunch 2008 Shiraz.
• RACV 2012 ‘Best Winery’, Fowles Wine vineyards, winery and Cellar Door Café are located in the dramatic granite landscape of Strathbogie Ranges region of Victoria, Australia.
• Fowles Wine USA was incorporated in the US in 2012 as a wholly owned subsidiary of Fowles Wine Australia.
• Fowles Wine USA currently has distribution in seven States of America with a view to expansion to eleven States by the end of 2013.

Fowles Wine won the Bronze Award in the ‘Wineries, Distilleries and Breweries’ category at the Australian Tourism Awards ceremony held in Hobart, Tasmania on 15 February.

Introduced by the Federal Minister for Resources, Energy and Tourism The Hon Martin Ferguson and Tasmanian Premier Lara Giddings, the Australian Tourism Awards are the tourism industry’s peak awards and recognised as a mark of excellence in Australian Tourism.

Back in November 2012, Fowles Wine was crowned State winner of the ‘Tourism Wineries, Distilleries and Breweries’ category enabling them to qualify as finalists in the Australian Tourism Awards.

At a national level, over 200 tourism businesses and operators reached the prestigious status of becoming a finalist at the Australian Tourism Awards.  As first time entrants to the national competition, Fowles Wine is overjoyed with their latest accolade.

Fowles Wine CEO Matt Fowles said: “We are thrilled beyond words and humbled given the calibre of the competition.

Australia offers numerous rich tourism experiences, so to be recognised as a leading provider in this landscape is an honour and testament to the tireless work of our team.”

The Australian Tourism Awards are judged by a panel of 27 industry experts from the States and Territories in Australia. Finalists are assessed across the areas of customer service and professional development, marketing, business development and environmental sustainability.

Matt Fowles said: “The judging process is a rigorous one, so collecting a Bronze Award gives us confidence that we’re in good shape and well positioned to build on our achievements.

We our passionate about providing first class food and wine tourism experiences and this award gives our team a great boost to reach even higher in the years to come.’

Since its launch in August 2011 Kumo Izakaya, situated on the corner of Lygon and O’Connor Streets in East Brunswick, has become a destination restaurant for lovers of nuanced Japanese food and those wishing to discover the latest in Japanese drinking trends. Owner, Melbourne-based Andre Bishop, is recognised as one of Australia’s leading authorities on sake, possessing a coveted Level 2 Sake Professional Certification from the Education Council in Tokyo. It’s this experience and knowledge, combined with the booming interest in sake, which has led Andre to launch “Sake Master”.

“Sake Master” aims to educate – through consumer and corporate classes, dinners and industry consultation – about the intoxicating world of Japanese sake, shochu, beers and whisky. But it’s not only the provenance and taste profile that requires instruction; like many aspects of Japanese culture, there is a precision to presenting these potables that is in itself an art.
Knowledge has become an essential job spec of all staff at Kumo. Kumo is one of the few Australian restaurants awarded for a drinks menu that speaks beyond the world of wine, being honoured with three glasses in the recent Gourmet Traveller Wine ‘Wine Awards’ for its extensive list of 80-plus sakes, shochus, beers and Japanese whiskies – the largest collection in Australia.

A ‘Best Japanese Restaurant’ gong at the 2012 Restaurant & Caterers Association awards, an SBS Feast mag award, and a “foodie favourite” by the Book A Restaurant consumer awards, proves that Kumo is not just about drinking pleasures; the food sits centre stage as well.

Kumo’s spring menu continues to showcase the meld of Japanese technique and Western influence that inform formidable female head chef duo Eriko Hamabe (previously at Kobe Jones and Royal George Hotel) and Akimi Iguchi (previously at Yu-U and Bar Lourinhã). Eriko and Akimi both originate from Japan and are in their early 30s; they continue to infuse the menu with their creativity and flair for combining traditional, seasonal ingredients with a forward thinking mindset.

The spring menu – highlights include:

KINGFISH & SEA URCHIN SASHIMI WITH PONZU MOUSSE,

GRILLED LAMB CUTLETS WITH SALTED PLUM & PANKO CRUMB,

EGGPLANT AGEBITASHI (FRIED & MARINATED) WITH AMAZAKE MISO ON RISPY RICE

CRACKER

SEARED SCALLOPS SASHIMI WITH UME TOMATO SALSA, WONTON CHIPS AND DAIKON SHOOTS

A must-try is the deluxe bento box – a lunch-only piece of culinary art, that is as much a pleasure to the eye as it’s promise of exquisite tastes – sashimi, tempura, potato salad, steamed chicken with sesame sauce, side vegetables, nanbanzuke, yakko tofu, soup, rice and pickles. Melbourne’s best bento? We like to think so.

Andre owns izakayas that span the full gamut of what a genuine izakaya eating experience is about. He took over ownership of Izakaya Chuji, the much-loved and now 23-year-old Japanese CBD restaurant in 2003 and launched a second location in South Melbourne in 2007. Both are exercises in the modest, humble izakaya experience – delivering much-loved Japanese menu basics in a sea of pine chairs and tables and bold, no fuss lighting. Kumo is juxtaposition – a space laden with handcrafted furnishings and the latest in Japanese dining trends. They reflect exactly what is happening in Japan now – popular neighbourhood diners remain, and freshly educated young Japanese chefs are now returning to their homeland to create a worldly, contemporary take on the Japanese dining landscape.

Andre is an unassuming businessman and entrepreneur and has managed to turn his personal interest (some would say obsession) in all things Japanese into a burgeoning business empire of bars, restaurants and other ventures in progress. Andre’s sake obsession has been well honed via his multi-award winning bar Golden Monkey, the geeky-chic Robot Bar and, the more serious sake establishment, Nihonshu Shochu & Sake Bar, all in Melbourne’s CBD.

Getting Andre to share his bountiful knowledge about Japan over some sake and izakaya fare is an enchanting occasion that’s not soon forgotten.

Kumo Izakaya

152 Lygon St, East Brunswick (not Carlton)

Monday to Thursday: 5.30pm to 11.30pm | Friday & Saturday: 5.30pm to 12.30am

Bento lunches: Saturday & Sunday 12pm – 3.00pm

Web: www.kumoizakaya.com.au | Twitter: @kumoizakaya | Facebook: Kumo Izakaya

T: 03 9388 1505

Vodka Cruiser embraces six new contemporary core flavours and three new saporous sugar-free flavours in the October brand re-launch.

The reformulation places a strong emphasis on the central six flavours, Wild Raspberry, Pure Pineapple, Lush Guava, Zesty Lemon-Lime, Sunny Orange Passionfruit, Bold Berry Blend - the new fruit inspired colours indicate their flavour credentials.
Vodka Cruiser’s new range now contains less sugar than previous ranges whilst maintaining the same level of quality in taste. In addition to the core range,Vodka Cruiser is launching a full flavoured sugar free range; Sugar Free Citrus Blend, Sugar Free Pomegranate & Guava and Sugar Free Mixed Berry.
The reformulated and repackaged Vodka Cruiser will maintain the brands success as industry leader in the Ready-to-Drink (RTD) category.

 Vodka Cruiser’s stylish new packaging showcases clean, modern and transparent labels denoting each flavours ‘character’ description, unique flavour symbol and the “Premium Triple Distilled Vodka” signature. The sleek silver and white collar houses the brand essence tag line “The Flavour of Life” and the stylised Eagle Crest logo.
 Independent Distillers Australia will uphold the current competitive price point and continue to promote current stock-keeping unit (SKU); 4 pack, mixed 6 pack basket, mixed 10 pack and case. Commenting on the new Vodka Cruiser range, Kate Phillips (Product & Brand Manager) stated, “This is one of the largest projects we have done on the Vodka Cruiser brand with the team addressing all components from pack, product development through to brand positioning. The relaunch has been driven by consumer insights which ensured that we made changes to the product mix.”
Vodka Cruiser beverages are distributed by the Independent Distillers Group, which is a subsidiary of Asahi Group Holdings, Ltd.