Selector Magazine

10/09/2026

Offering up a weighty, complex balance of sweet, sour, and tangy flavours, this dish by Lyndey Milan OAM finds its perfect match in a light-bodied, acidic red – Nero d’Avola or Montepulciano. For whites, think big and savoury: oaked Chardonnay or Chenin Blanc.

Don't miss this hearty and mouthwatering pork cutlet dish by Lyndey Milan – see how it's made with Selector.

09/09/2026

How had I lived in Italy for years without exploring it from the sea, asks Annie Conley?

Eight days from Venice to Rome aboard Viking Mars convinced her that sometimes the clearest way to know a country is to approach it from a different angle. From Venice to Šibenik, Bari, Crotone, Naples and on to the Eternal City, it's a hymn to the Mediterranean and Adriatic that takes our author from marvel to marvel.

Read more via the link below!

Exploring the storied coasts and ports of Italy, Croatia and more with Viking Cruises

08/09/2026

A classic, creamy nibble from Karen Martini – this indulgent little appetiser loves youthful, fresh whites to lift the saltiness and support the cheesy umami. Prosecco, a young Chardonnay or Albariño will all make this snack sing.

A delicious nibble by Karen Martini for Selector magazine – discover the recipe here.

08/09/2026

“I’m not going to make a Montepulciano that tastes like one from Abruzzo,” says Elena Brooks,. “But I need the signature of the variety because that’s what it is. I can’t replicate Abruzzo – but I do have McLaren Vale.”

Long before she became known for crafting distinctive, award-winning Australian w**es for and sister label Elena was one of many young w**emakers chasing experience across hemispheres.

For our Italian issue, she shares her memories of working the vines in Abruzzo and Campania – and the w**emaking lessons she brought back with her to Australia and the soils of South Australia.

Also pictured: one of Elena's favoured food and w**e pairings, inspired by her time in the Old World – Montepulciano, and a simple pasta marinara. Read more via our link in bio.

**e

Elena Brooks reveals how time spent making w**e in Italy helped shape her style in the McLaren Vale with Dandelion Vineyards.

08/09/2026

A staple of Mediterranean cuisine, minestrone is one dish everyone should have at hand for a simple, late winter hunger-buster – and this is a great Sardinian example by Francesco Mattana.

Any white w**e would work well here, but to really tickle the taste buds we recommend Vermentino or Pinot Grigio. See the full recipe in the carousel above, or via our link in bio when you're after something healthy and hearty!

Recipe text and image from 'Eat Like A Sardinian, Live to 100' by Francesco Mattana, photography by Dave Brown. Murdoch Books, RRP $45.00rf

A classic dish through the lens of Francesco Mattana, perfect for lazy late winter nights – learn how it's made with Selector.

27/08/2026

When it comes to cruising, hospitality plays a vital role. How you’re treated and cared for on your trip is one of the biggest factors that can make the difference between pleasant and peerless, between a memorable journey or a mere getaway.

For Oceania Cruises, leaders in the modern luxury cruise space, hospitality is at the heart of everything. It is, indeed, the foundation for the journey. Learn more about Oceania Cruises and the joy of experiencing the 'Finest Cuisine at Sea'.

Learn how Oceania Cruises has carved out its reputation for hosting 'The Finest Cuisine at Sea' across its fleet of luxury cruise vessels.

27/08/2026

Our Italian issue saw the Selector Cellar brimming over with fine Italian style w**es from some of Australia’s most passionate w**emaker. Dive in and get a taste of the good stuff with Dandelion Vineyards Heirloom Vineyards Skillogalee Estate De Bortoli W**es and DAL ZOTTO WINES – and visit our link in bio for full tasting notes plus food pairings from the w**emakers and cellaring tips! **e **e **elovers

24/08/2026

With this contemporary take by Karen Martini on an enduring Italian classic, it's a case of 'what grows together, goes together' when it comes to matching with w**e: as such, a Sangiovese will win every time. If none is to hand, try a youthful, spicy Shiraz or a regal Cabernet. An all-time winter winner!

An inspired take on an Italian classic by Karen Martini, for Selector magazine – learn how to make it here.

05/08/2026

Thanks to Hardie Grant Books we have one copy each of Karen Martini's latest cookbook titles, Cook Green and Cook Sweet, to giveaway to one lucky winner
👩‍🍳 🧁 🎉

These two new are considered extensions to Martini's groundbreaking COOK, packed with dozens and dozens of beautifully photographed recipes.

Cook Sweet puts desserts front and centre, spanning classic recipes to sophisticated contemporary palate-pleasers, while Cook Green grants vegetables the spotlight in bold and mouth-watering style.

In the words of Martini, these are books "designed to be used, loved, and cooked from often."

TO ENTER: Simply follow , like this post and comment “Karen Martini COOKS” for your chance to WIN. Winner will be announced after 5pm on Friday, 28 August 2026.

*T&Cs - competition runs from Wednesday 5 August 2026 - Friday 28 August 2026.
One entry per participant. Winner will be contacted from this account only.

GOOD LUCK!

16/07/2026

"I'm obsessed with the elegance of Italian cuisine," says Karen Martini, "but also the imperfection and interpretations."

A fixture on Australia's culinary scene since her breakout days at Melbourne W**e Room and Icebergs in Sydney, Martini's new restaurant – Bar Carolina at South Yarra – continues to showcase her passion for refining and reinventing classic flavours.

"I've been eating and loving these flavours for so long, I feel like I now get the chance to push them a little further..."

In the latest Selector Magazine, Martini chats with Dani Valent about the art and science of her craft, in a special Italian edition – read the full article now via the link.

Dani Valent speaks with Karen Martini on her passion for refinement in flavours, for Selector magazine. Read now.