The Good Food and Wine show returned to the Perth Convention and Exhibition Centre (PCEC) for another fabulous year of tastings, cooking demos and a chance to experience the best our beautiful state, and others, have to offer.
Western Australia is known for its wine regions, with the Swan Valley just a hop, skip and a jump for most of us to reach and of course the stunning Margaret River and surrounds where you will find most of Perth as soon as a long weekend pops up on the calendar. While several WA wineries were on display this year, those who can’t quite justify the exorbitant flight prices east were in for a treat, with tastings from South Australia’s best across the Barossa, McLaren Vale and Clare Valley.
My taste in wine has usually leaned towards whites and the occasional rosé, but in recent years I’ve become partial to a lightweight red to complement a meal. The Barossa is known for its Shiraz, so it was the perfect chance to sample a few. Wine not your thing? Never fear. The growing number of distilleries was exciting to see, with my unofficial award for prettiest display (and best name) going to Billy Stitch Distillery. The most unexpected pop-up had curious customers sipping peanut butter whisky, which I’m still not quite sure about.
There’s something for everyone, with general admission from $49.95 and the option to add a tasting glass. Serious foodies and winos could upgrade to one (or several) of a large selection of masterclasses, or the cooking school. The ultimate experience on offer, though, would have to be the VIP Lounge presented by Singapore Airlines. At $185 it includes a three course lunch inspired by their First and Business Class menus, five glasses of wine plus a bottle to take home. For those of us who dream of sitting at the pointy end of the plane, this might be the closest we get.
Just making the most of the included offerings? The cooking stage, aka The Good Food Kitchen, was the place to be, with standing room only for Miguel Maestre. You never know what you’re going to get from Miguel, and he did not disappoint. From wielding a samurai sword as part of his food prep to a musical interlude on a toy saxophone backed by a drummer, you didn’t want to look away. And don’t get me started on the mouthwatering katsu sandwiches he was making… yum!
The SmoothFM Drinks Lab was a popular, calmer option, with complimentary 30-minute tasting sessions showcasing different regions and a Spirit Lovers Masterclass to end the day. Sessions were walk-in only, so you had to be quick. We sadly weren’t, but still enjoyed listening in.
You can spot the seasoned attendees a mile off, wheely trolleys at the ready. Those without the boot space, or who came in on the train, could wander over to Australia Post’s Pick and Pack to have their wine home delivered. Spotting this early on felt seriously dangerous, removing any excuse of “we can’t carry all this”.
Those just there for the food could graze between stalls offering tastings of cheese, nuts and even water drops (which I had no idea was a thing).
The Good Food and Wine Show may be over for another year, but I’m sure most attendees headed home with more than a couple of bottles of a new favourite wine, or like me, a dish they’re determined to recreate. Although I think I’ll leave the samurai sword to Miguel.
The Bubbles Festival Melbourne: A celebration of all things sparkling!
Natalie Pickett founded The Bubbles Review 10 years ago, when her first blog educated those who thought Moet was spoken like the end of the word, “ballet”, with a silent T, when really, it’s pronounced “Mo-wett.” Natalie should know. When working as a tour guide in Europe, on a guided trip to Moët et Chandon, she confirmed this exact fact.
Natalie’s ‘Bubbles Reviewers’ Club’ offers members monthly rewards, tasting technique masterclasses and more discoveries and invitations via www.thebubblesreview.com
I met some of her club members on Saturday, 2nd May, for Bubbles Festival Melbourne, at River’s Edge Events in the World Trades Centre – in a room with a stunning view of the Skyline Wheel and Polly Woodside. Holding our complimentary Riedel sparkling glasses (included in our tickets), we were all thirsty to begin when Natalie welcomed our group and spoke about some important terms to remember before sampling the bubbles on offer. She reminded everyone to hold their glass by the stem, as best to view the bubbles in the middle. We were advised to enjoy the experience of each sparkling with each of our five senses; even holding the glass to our ears – as though listening to a seashell on the beach – and to take in the scent with our noses, as far as they’ll go into the glass before tasting.
“Bubbles – Just like a hug in a glass” and “ABC = Always Bring Champagne” slogans called to us from TV screens around the room. After this, we would visit all the Exhibitor tables to indulge in the exquisite selection.
In between tastings, we were served trays of various Canapés – including Truffle and Mushroom Arancini. We also indulged in a succulent seafood station and a cheese station – perfect bubbly food companions.
Ian was the friendly host from Clover Hill. He poured my first tasting with CLOVER HILL TASMANIA EXCEPTIONELLE MULTI-VINTAGE, (59% Chardonnay, 35% Pinot Noir, 6% Pinot Meunier) – a light straw/green hue in the glass, vibrant citrus and stone fruits on the nose and crisp acidity on the palette.
My second tasting was the CLOVER HILL TASMANIA ROSÉ MULTI-VINTAGE (66% Chardonnay, 29% Pinot Noir, 5% Pinot Meunier) with fresh vibrant strawberry notes upfront on the nose. The palate was layered and creamy with red forest fruits, to a balanced, long finish. This one was sweeter than the first and a little too perfumed for my taste – still a lovely sparkling.
My third taste was the CLOVER HILL BLANC DE BLANCS MULTI-VINTAGE – Tasmania with 100% Chardonnay. This one reminded me a tad of the lovely Billiecart-Salmon Blanc de Blancs Grand Cru NV from France. It too, is characterized by aromas of citrus, white peach, and brioche with a creamy texture.
Tasmanian cool-climate sparkling wines are dominating at the moment, having taken out all the trophies at the 2025 Australian Sparkling Wine Show and Clover Hill is no exception, having been recognised by The Real Review as one of the best producers in the country. They are consistently ranked among Australia’s top producers with a 5-star Halliday rating.
Ian had a fourth offer in CLOVER HILL ROSÉ D’ASSEMBLAGE MULTI-VINTAGE (63% Chardonnay, 29% Pinot Noir, 8% Pinot Meunier), which I didn’t get to sample as I felt drawn to the French table while there was a lull in the crowd.
I met Jean Paul at the Philippe Fourrier table for a quick chat. Since 1847, this family Champagne house located in Baroville, is anchored in an exceptional terroir, the Côte des Bar, in the south of Champagne appellation area.
JP’s first French pour was the CHAMPAGNE PHILIPPE FOURRIER – ROSÉ DE SAIGNÉE (NV) (90% Pinot Noir, 10% Chardonnay) with a light red to deep rosé hue and orange reflections, its fine and persistent bubbles adding elegance in the glass. The nose opened with ripe raspberry and fresh red berry aromas.
JP’s second French pour was LOUIS PERDRIER FRENCH BRUT (NV) – Bordeaux – France (100% Chardonnay), an exceptional French Sparkling. Deliciously toasty notes melt into the scent of golden apples. Gentle and harmonious on the palate with some richness tempering the citrus finish. For me, this was the best sparkling of the day.
The third French pour was CHAMPAGNE PHILIPPE FOURRIER – PINOT MEUNIER BRUT (NV) – Champagne, France (100% Pinot Meunier), with a beautiful pale-yellow hue and fine bubbles bright in the glass. The nose offered fresh red fruit aromas of subtle blackberry, hints of peach and plum. This one seemed a tad light to me after the Brut.
Lastly, I met Kathy at the Sutherland Estate stand – a small, second-generation family-owned enterprise located at a picturesque location in Dixon’s Creek, a mountainous area, past Yarra Glen in the Yarra Valley. Her first pour was SUTHERLAND ESTATE – 2021 BLANC DE BLANC SPARKLING – Yarra Valley (100% Chardonnay). Made from 100% Chardonnay in the Méthode Traditionelle, with secondary fermentation and ageing in the bottle.
Kathy’s second pour was her SUTHERLAND ESTATE – 2023 SPARKLING TEMPRANILLO (100% Tempranillo.). This renowned sparkling red is unique because we don’t often see a Tempranillo here in Australia. Sutherland have been making it for more than 12 years, and it’s all grown onsite. It has spent twelve months in seasoned barriques before undergoing secondary fermentation on lees in the bottle made Méthode Traditionelle, having a powerful burst of mid-palate fruit of berries, dark cherries, a bit of liquorice, with peppery spice and earthy undertones to finish. The palate is medium-bodied and well structured, with fine tannins and a persistent bead. A great match with cheese and charcuterie. It had the power of a sparkling Shiraz and I’m keen to visit their Cellar Door for more.
I tried the SUTHERLAND ESTATE – 2025 SPARKLING ROSÉ (with 100% hand-picked Pinot Noir). Whole bunches of Pinot are harvested from the vineyard and come into the winery and straight into the press immediately leading to the gorgeous pale salmon colour. The aromas are bright and enticing with rose petal, strawberry and perfume. On the palate were strawberries and cream. A delightful summer’s drink, but for the last glass of the day, I had to return for one last taste of the Sparkling Temperanillo.
Illustrator, Susan Kerian, who some recognised from her work with retailer, ‘Blue Illusion’, returned to showcase her original illustrations – perfect for ‘Emily In Paris’ fans and Francophiles.
All sparkling wines and Susan’s artwork could be purchased on the day so, I happily departed with my order for delivery of four of the LOUIS PERDRIER FRENCH BRUT (NV) from Bordeaux, two of the CHAMPAGNE PHILIPPE FOURRIER – PINOT MEUNIER BRUT (NV) – from Champagne in France and six of the SUTHERLAND ESTATE – 2023 SPARKLING TEMPRANILLO from the Yarra Valley, because according to F. Scott Fitzgerald, “Too much of anything is bad, but too much Champagne is just right.” Well, that’s my excuse and I’m sticking to it!
All of the exhibitors offered great deals for purchasing on the day. I’ve never understood why tastings sometimes don’t allow that, but at Bubbles Festival, you could take the wine with you on the day, or get it delivered later, which was ideal. $5 from each ticket went to the Sacred Heart Mission, St Kilda. Natalie chooses a different charity to donate to in each of her state’s events.
It was a sunny 25degree day in Melbourne and I tasted some new and exciting Sparklings and Champagnes, met like-minded and vivacious souls, feeling the fresh bubble of life, therefore, I thoroughly recommend attending the Bubbles Festival.
Here are the other states’ Bubbles Festivals, coming soon:
Brisbane – 9 May 2026 – Get your tickets here! Sydney – 22 & 23 May 2026 – Get your tickets here! Adelaide – 6 June 2026 – Get your tickets here! Perth – 20 June 2026 (TBC) – Join waitlist here!
VIVA Vicious by VIVA Melbourne is the adults-only experience you need to book for your next date night.
Secretly housed in a beautiful Cabaret room at the top of a warehouse at 64 Sutton Street, North Melbourne, VIVA Vicious and its troupe of amazing singers, dancers and, acrobats, creatively and tastefully capture “The art of suggestion” or, “The art of almost.”
While Marketing ‘Mandate’ Male Revue on King Street in the 90’s, I was safe to visit friends in the adult clubs next door. I noticed the gentlemen who came to see the female strippers were much more well-behaved than the Hen’s night ladies who came to see the males. It was a fun and bawdy time, and absolutely everything was on show.
This is not that.
Viva is the kind of nightclub show couples enjoyed in the 1950’s – dinner, drinks, dancing and, a floor show – only more naughty for the naughties.
Professionally and stylishly choreographed by Karlee Porritt, with a beautifully lit stage and interesting projections, Viva Vicious is both suggestive and sensational.
The show includes aerial acrobatics, popular music, beautiful costumes and humorous skits – males dressed as Nurses and French maids – dappling in virtual reality.
True to the mid-1800’s Burlesque shows, the VIVA men were often the comic relief between the provocative female performers. In this show, they also dance, play the saxophone and, assist in the aerial acrobatics.
Just like with ‘Moulin Rouge’ or ‘Crazy Horse’ in Paris, every performer is extremely fit and stunningly beautiful. Crazy Horse boasts of their show, “an ode to feminine beauty, combining eroticism and sophistication.” Viva in Melbourne certainly lives up to this boast.
The female body is a beautiful thing.
While enjoying VIVA Vicious, I remembered an old life-drawing teacher once told me, “What’s suggested is often more attractive than what is obvious.”
Unlike Moulin Rouge, where you’re practically sitting on the lap of the person next to you, the Viva Cabaret room is plush and comfortable. Couples and friends are seated in pairs at club tables on different levels, so every view is intimate, stimulating and, energetic. Even the opulent rest-rooms were exquisite!
Each Cabaret table is big enough to place two side plates and two sumptuous cocktails the Viva wait staff bring to you shortly after you’ve ordered. We tried the Chicken Karaage and the Salmon Sashimi. Both were visually pleasing, fresh and delicious.
The first performer on stage set the scene in a long sequined evening dress singing a Whitney Houston ballad, with precision. Now we find we’re in for Cabaret and, Burlesque.
She was followed by a Britney Spears number with many dancers in full-body tiger print outfits, topless.
A songstress mixes things up, singing a 50’s number sporting her Marilyn Monroe style dress.
There’s a Western number backed by the classic Ennio Morricone soundtrack, and plenty of ‘Honey Birdette’ designed lingerie.
Michael Jackson’s ‘Dirty Diana’ and Annie Lennox’s Sweet dreams perfectly back a sensual bed scene.
Things are spicy but never confronting.
Throughout, there were a few aerial acrobat spots, one with a spiral from the ceiling, another with silks, always with such skill. Loved the sexy Medusa track.
During a most enjoyable two-hour show, there are two Intermissions where you can go to the bar or, partake in a caviar bump and a vodka shot with a passing sexy server, to prepare you for the next show.
The troupe encourage you to hit the dance floor after the show.
Viva means “Long Live” in Italian and Spanish. I think we’ll return.
The ‘Good Food & Wine Show’ needs to be on your radar. Installed at the Brisbane Convention Centre over 3 days, 24-26 October, it was a wonderful addition to the many attractions Brisbane and Southbank have to offer. Minimal queuing to enter, although a couple of feather flags to indicate you are on the right track would have reassured those new to the area.
Upon entry there were helpful items like wine glass lanyards, so you didn’t put your glass down and lose it and helped free up your hands. Shopping trolleys for those serious shoppers, honestly take a wheeled bag – there is so much to choose from, luckily some stalls offered free shipping. The stalls and walkways coped with the crowds and the large spacious hall ideal.
There were special ticketed offers and masterclasses. A great gift idea – from cheese, chocolate, wine and even pasta making. Tasting rooms, free experiences, celebrity chefs. Think Christmas and birthday gifts – either produce or tickets for next year.
With stall holders from all over Australia and New Zealand on offer was such a wide variety of good food and great wine – from Olives to Martinis- cheese to nuts – gourmet meats and some very tasty and innovative ideas this show had something to offer everyone.
Did I try the chocolate infused French wine – you bet I did – and although not a fan of hazelnut, I was converted, the wine as we say was divine, light bubbly, chocolatey with a subtle hazelnut. The stall holder was passionate and protective and imports the wine for distribution after stumbling across it doing an OE in Europe.
With wines from the Granite belt – a reminder of what a great wine making country we live in and to get out West more often, Adelaide and the Hunter Valley, it was a reminder don’t leave home until you’ve seen the country. Sparkling Pinot Noirs and refreshing Pinot Gris and everything in between.
Then the boutique spirits – gin (Sambuca is a favourite), peanut butter whiskey (my new favourite ice cream topper), yup everything you can imagine someone has put it in a bottle.
The cheese stands just made you wish for a 7-day weekend, a back deck with a park view or a balcony overlooking the sea, surrounded by those you love to indulge with.
Try as I might I could not make it around every stall and the 3-day flexi pass is probably the best bet if you are going to make a weekend of it, as you need the time and tummy room to savour this gastronomical extravaganza.
Salute – or gānbēi!
However, you say it – put the Good Food & Wine Show on your to do list next year. Or maybe try to get to a Christmas Market in Sydney and Melbourne.
