Almanak Magazine, PO Box 146, Bonnie Doon (2025)

28/09/2025

EAT > Sardine Dining, Paynesville (17/20)

Paynesville is a destination, it is not just a place that you pass through. Possibly that is because it is at the end of a peninsula that juts into the grand Gippsland Lakes and partially because it is known as the boating capital of Victoria as the most perfect place to launch a boat and explore these massive waterways. Sardine has had incredible recognition since it first opened in 2017 but it is the first time we have had the opportunity to eat here and it was sensational.

EAT >
On the sparkling Gippsland Lakes, Sardine Dining emerges as Paynesville’s answer to elevated coastal cuisine—an intimate, light-filled room where the region’s catch glides from boat to plate with confidence. This is a place where the essence of lakeside living is cleverly distilled into every detail: local seafood, tight-knit service, and a pervasive sense of lake-washed peace.

AMBIANCE >
Set at the edge of Paynesville’s esplanade, almost opposite the car ferry to Raymond Island, Sardine feels both neighbourly and refined. The decor is modern Australiana: understated timber, pale walls, and panoramic glass facing the water, inviting the afternoon light and the slow rhythm of moored boats. It’s small by design and always buzzing—with the open kitchen audible and the service crisp, welcoming, and unobtrusive.

THE FOOD >
Chef Mark Briggs draws upon Gippsland’s bounty to craft plates that are confident in their simplicity. The menu splits from small bites to taste, pastas and large plates perfect for sharing.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
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28/09/2025

SKI > Stowe Mountain Resort, USA

Nestled among Vermont’s rolling Green Mountains, Stowe exudes a storied sense of East Coast ski culture—a place where powder days are measured by the foot, not the inch, and every run is steeped in New England character. Stowe is not so much a secret as a rite of passage: a resort where the sport’s long history echoes through snow-laden woods and wind-whipped ridgelines.

ARRIVAL & FIRST IMPRESSIONS >
Arrive early on a winter’s morning and the twin peaks of Mt. Mansfield and Spruce Peak reveal themselves, etched sharply against frosted sky. The drive in winds through classic Vermont landscape—with covered bridges and red barns that hint you’re entering a region where skiing is tradition. The small alpine village at the base blends honest Vermont hospitality with a modern sense of luxury: roaring fireplaces, inviting après-ski bars, and lodges that are all wood-beamed warmth against the cold. On weekends and holidays the energy is palpable—skiers of every vintage chase fresh lines from first chair, and the hum of the gondola overhead signals adventure in every direction.

TERRAIN & SNOW >
Stowe’s reputation as an East Coast heavyweight is hard-earned. Forget notions of tame New England slopes: here, 116 named trails fan out over two interconnected mountains, offering everything from mellow beginner greens to leg-burning steeps. The forested chutes of Goat and the iconic bump runs down National lure experts, while the Toll Road—an endlessly winding green—lets new skiers savor the scenery at their own pace. Stowe doesn’t only promise variety; it delivers, with fierce storm cycles dropping an average of 314in of powder each season and an impressive 83% snowmaking coverage to keep things supple on leaner weeks.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�.
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26/09/2025

EAT > Circl Wine House, Melbourne (18/20)

Each time we return to Circl Wine House, I am amazed firstly by Xaviers warmth and hospitality and secondly by his amazing memory for wines you have been served previously.

FOOD >
The Kristal Caviar is served in the tin with a full assortment of condiments and the home baked crumpets. The Goats Cheese Eclair with rich cheese cut by the sweet beetroot slivers. The Raffa Asparagus showed how many delicious ways you can prepare fresh asparagus and even pickle it. For mains I had the half duck (always sensational and frankly a favourite, I think this is the best duck in Melbourne) and Angie had the whole trout which was delicious.

WINE >
The extensive wine cellar offers some wonderful selections but on this occasion we decided to splurge with some caviar to start so champagne was obviously in order! (Michel Gonet Blanc de Blanc NV). Then wine by the glass a stunning Chablis (Domaine Billaud-Simon, Chablis Tête D’Or 2019) followed by two different red Burgundies we let Xavier pick the wines and his choices were excellent (Domaine Bart, Fixin 2020 and Chanterêves Bougogne Hautes, Côte de Beaune, 2019). The Bart from Fixin was absolutely delicious and the Côte de Beaune was rich and ideal for the main course.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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26/09/2025

EAT > Bar Lourinhã, Melbourne (17/20)

Bar Lourinhã has long stood as a beacon of Iberian warmth in Melbourne’s heart, its yellow shopfront glowing like a lantern on Little Collins Street. Step through the mosaic-tiled threshold and it’s as if the rush of the city fades — inside, there’s the hum of conversation, the clink of sherry glasses, and the lazy curl of wood smoke wafting from the grill.

It was in the early 2000’s when I first stepped into Bar Lourinhã. A simple Spanish work lunch which started a love affair; with the delicious food, the slightly hidden location, the cosy ambience and of course the special selection of wines that were available by the glass, (I recall being fond of the Albariño at the time). Now some twenty years on it is still going strong, iconic Melbourne cemented in its location at the top of Little Collins Street, a stones throw from the Melbourne Club but the opposite end of the city’s fine dining scene.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�.

Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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25/09/2025

STAY > Ergon Bakehouse, Athens Greece (16/20)

BY NOMES

Rise + Rest. The tag line for the converted bakehouse is based on letting the dough rise and then rest. This is reflected throughout the entire experience. Ergon Bakehouse is a calming and charming oasis from the hard lines and concrete of Athens central tourist district. Tucked in between the shopping district and at the foot of the acropolis you are enveloped by a chilled simplicity.

SLEEP >
The accommodation, even if in a small room, is spatial and serene and has very comfortable bedding, a glorious bathroom and a wonderful mix of spartan simplicity and calming softness.

EAT >
Two offerings for dinner, quite different to each other on offer here. The Rooftop bar 72+ and restaurant has a more casual feel and flair. Share plates and crisp dry Greek sparkling wines were a perfect way to avoid the heat of the day. The Mother ship Ergon, two doors down from the Bakehouse, has a lobby restaurant attached to the gourmet grocer. The grill offerings were melt in your mouth. It will be unavoidable to have food envy watching other people’s meals come out but there is only so much you can eat. The fresh selection avoids the feeling of being overwhelmed by the summer heat impacting your appetite.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�.

Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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22/09/2025

EAT > Le Globe, Meursault (Burgundy) France (17/20)

We were a little disorganised and had failed to book a lunch venue after a delightful morning tasting wine. After a wander up and down the Meursault and finding all of the charming and more rustic venues full, we became worried that we might not find a place for lunch. Le Globe looks posh and perhaps that helped us as they had a table and as it turned out an excellent meal.

In the heart of Burgundy’s fabled wine country, Le Globe stands on Meursault’s main street—a boutique bolthole where the joys of French hospitality, jewel-like plates and insider wine knowledge blend together in a style that is distinctly local yet wholly contemporary.

There’s an easy confidence in the air here: a feeling that comes from a restaurant so closely in tune with its region’s pulse and produce that every meal, from bread to bottle, feels both rooted in tradition and newly imagined for today’s traveler.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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22/09/2025

EAT > Pearl, Aldinga Beach (15/20)

Pearl is the kind of beachside restaurant that instantly feels like the South Australian coast in miniature—the salt in the breeze, surf in earshot, layered sunlight painting the tiles and timber. This is Aldinga Beach at its best: relaxed, elemental, a setting that delivers unvarnished Australian hospitality with chef-driven finesse.

Set on Aldinga’s Esplanade, Pearl catches the eye with its breezy, open-plan dining room and stripped-back beach tones—whitewashed timber, soft rattan, and glass that lets the blue of Gulf St Vincent spill right in. The mood is cruisy, unhurried: after a swim, diners can wander in with sandy feet, join the passersby for coffee or settle in for an all-afternoon session as the sun dips westward. Staff are friendly and switched-on, balancing the laid-back energy with attentive engagement and genuine local warmth.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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19/09/2025

STAY > Rifugio Fredarola, Dolomites Italy (16/20)

We discovered Rifugio Fredarola quite by chance, it is on the path of the iconic Sella Ronda ski route that travels around the imposing Sella Massif, the path crossing four dramatic mountain passes: Passo Sella, Passo Pordoi, Passo Campolongo, and Passo Gardena. As we came off the top of the Sass Becé chairlift (No. 107) we could see the pirate logo of Fredarola and hear the boom of the music and the clink of glasses from the balcony.

AMBIANCE >
Rifugio Fredarola sits high above the valleys near Passo Pordoi, offering one of the Dolomites’ most breathtaking panoramic views—Marmolada, Sella, and endless ski runs unfurling below. Inside, it’s a playful collision of mountain hut and high-altitude après: modern touches, buzzing soundtracks, sometimes loud DJs, and a big sun terrace where daytrippers and skiers sprawl between courses.

EAT >
The menu fuses classic Tyrolean staples (canederli dumplings, polenta, cured meats, grilled steaks) with surprises like Neapolitan pizza and creative antipasti. Dishes are generous and rustic—expect hearty mountain fare and seasonal specials, with local trout, homemade desserts, and pasta to help refuel the legs.

DRINK >
Drinks keep pace with the party, the bar caters to sunbathers and après-ski alike. Expect friendly encouragement to linger over a drink while the sun drops behind the peaks.

STAY >
Rifugio Fredarola offers stylish mountain lodge accommodation with a range of rooms designed to make the most of its high-altitude Dolomite setting.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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18/09/2025

STAY > Astra, Falls Creek (18/20)�

Regulars to Falls Creek Ski Resort in Victoria are probably very familiar with Astra, it is a great place to stop for an apres ski drink, or come back for dinner. But the greatest luxury comes from staying at Astra and having the full experience.

Astra is a super stylish hotel that continues to set the standard for snow hotel accomodation. To be clear that is not just us making a bold statement; Astra have managed to collect awards for best boutique ski hotel in Australia for the past 7 consecutive years.

DRINK >
The level of attention not only includes the welcome from the concierge and front of house team (yes your bags are taken to the room). The bar has a roaring fire and plenty of comfortable chairs to sit when the weather is inclement for a drink before dinner. It is a popular place to meet in the village and can quickly connect with people from neighbouring accomodation over coffee or cocktails.

EAT >
The restaurant ranges from casual to sophisticated and we have had a few exceptional dishes while dining in the restaurant over the last couple of years, that have been complimented by an exceptional wine list. This may be a small hotel in the snow but they have an excellent wine cellar and even a som

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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16/09/2025

EAT > Star of Greece (18/20)

If ever asked about where to eat in Willunga, The Star of Greece is on the top of my list, actually if its top of my list if someone asks me the best places to eat in South Australia (but maybe I am a little biased). I spent some of my formative years living on that beach and back then The Star of Greece was the name of a long lost ship wreck off the coast, and what is today’s restaurant was a milk bar.

AMBIANCE >
Perched on a rugged clifftop with sweeping views over the turquoise arc of Gulf St Vincent, Star of Greece is South Australia at its cinematic best. Salt-bleached decks, open windows, and a beachcomber breeze give every table a panoramic slice of Port Willunga’s drama. There’s a buzz to the room: sneakers and linen, sunset cocktails and celebrations, but always anchored by the relaxed, hospitable rhythm of the coast.

EAT >
Seafood rightfully leads here—King George whiting fried or grilled, squid with a lime-bright tang, and the famous calamari always light and crisp. But the kitchen moves with the coast’s seasons: Wagyu beef, duck confit, and Mediterranean vegetables done with quiet confidence, from warm olives to flaky bread with house-smoked butter. Chargrilled entrees and local veg, including silky gnocchi and inventive vegan options, round out a menu that stays rooted in freshness and provenance. Dessert is comfort: Sacher torte or sago with raspberry, best eaten lingering minutes before dusk.

Follow the link in the bio or go to almanak.com.au or almnak.com to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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14/09/2025

SKI > Grandvalira, Andorra

It has now been a few years since I have skied at Grandvalira in Andorra, but the first thing you notice when you visit Andorra is the duty free alcohol stores that are like massive warehouses (and there are plenty of them), plenty of people come to this the largest ski resort in the Pyrenees for a quick top up of the cellar. The second thing is about the Grandvalira ski resort itself is that is really modern and quite big. Six towns all connect up to the ski resort there are 215 kms of ski runs and 140 runs that spread out off 76 lifts. The terrain is more for cruising than adventure but with plenty of sun you are going to have heaps of fun.

Where To Stay >
Grandvalira encompasses several sectors—Pas de la Casa, Grau Roig, Soldeu, El Tarter, Canillo, and Encamp—each with a distinct village atmosphere. El Tarter and Soldeu are favorites for proximity to the lifts and après activities. You’ll find options from ski-in ski-out hotels in Soldeu to cosier apartments in Canillo. Most villages cater to families, groups, and solo adventurers alike.

Where To Eat >
The mountain is dotted with bistros, rustic chalets, and sunny terraces. On-piste, the Grau Roig and Soldeu sectors host some of the most popular lunchtime stops, with menus ranging from hearty Pyrenean fare to wood-fired pizzas. Dining in the towns is equally diverse, with lively tapas bars and more refined evening restaurants. Many visitors praise the food and variety, both on and off the mountain.

Follow the link in the bio or go to https://almanak.com.au or ALMNAK.COM to read the full review�

Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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14/09/2025

Adam Handling is creating some of London’s most compelling culinary experiences. The Frog is a Michelin starred stage where British luxury meets the modern artistry.

AMBIANCE >
Seated in Covent Garden amid plush pastel-pink chairs and soft white leather tables, guests face an open kitchen where the chefs themselves become part of the performance. The buzz is sophisticated yet warm, a world away from stuffy formality, with the room radiating a playful energy and the quiet intensity of a fine theatre. Each night is a celebration of creative London, with contemporary touches and immersive culinary showmanship that blend seamlessly into the city’s pulse.

FOOD >
The journey begins with a sequence of inventive snacks—crab with elderflower jelly, boneless chicken wings with tarragon, and egg custard crowned with wild garlic oil and parmesan foam. Most famed is Adam Handling’s signature roast chicken butter: chicken parfait, crisp flecks of stuffing, and ethereal rolls, described by many as the “perfect roast chicken sandwich” and a dish worth reveling in, time and again. Expect seasonal British ingredients, flashes of umami and wit: Wagyu, hen of the woods, lamb sweetbread and morels, or sturgeon waffles with Exmoor caviar—a menu constantly surprising and delighting, each plate both a puzzle and a pleasure. Desserts veer toward the inventive, like a bright white sphere of vanilla ice cream, passion fruit, tart citrus, and coiled white chocolate—a finale that stays with the memory.

Follow the link in the bio or go to (ALMNAK.COM) to read the full review�
Every ALMANAK review is independent we publish articles and stories selected by our writers and editors where we believe the story or article will match the interests of our readers.

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