Selector Magazine

18/06/2025

A talk with Australia's pasta master on how one man's love of pasta led to the founding of one of Melbourne's most beloved culinary destinations.

Andreas Papadakis, of Melbourne's Tipo 00, wastes no time in addressing "the million dollar question" - how a Greek-born chef has become synonymous with pasta in Australia. "To me I feel it's a silly question," he says from a table inside the intimate dimensions of the Little Bourke Street institution he co-founded a decade ago.

Papadakis here speaks to a simple truth: more so when one considers his childhood in Athens, his hospitality career in Europe, and the culinary melting pot of the Mediterranean generally. The appeal of pasta is universal.

Get the full talk with Andreas on our Selector Blog - linked below.

Discover Andreas Papadakis Of Tipo 00. Explore delicious recipes, food-focused features and the produce we love within the Food section of the Selector Magazine blog.

17/06/2025

Italy's oft-overlooked Abruzzo is a food and wine lover's dream that marches to the beat of its own drum.

Writer Belinda Luksic takes us on a journey through this beautiful pocket of central Italy set in the mountains. Exploring the regions villages, cuisine, wine region and unique history.

Join us for the journey and read the full write up on our Selector Blog - linked below.

Italy's oft-overlooked Abruzzo is a food and wine lover's dream that marches to the beat of its own drum.

13/06/2025

🔥 The countdown is ON! Just 2 weeks to go! 🔥

Winter’s BIGGEST party is nearly here - and you don’t want to miss it.

The Burning of the Barrel is back at and this year’s celebration is set to be the best yet.

Think blazing bonfires, epic fireworks, live music, fire-cooked feasts, and Glandore’s finest wines flowing all night long. 🍷🎶🔥

✨ Saturday 28 June | 3PM–10PM
🍷 One of the Top 50 Wine Experiences Worldwide
🎆 A sell-out event every year

Tickets are flying, and with the giveaway over, now’s the time to lock in your spot and start planning the ultimate winter weekend.

Whether you’re coming for the wine, the fire, the food or the party - you’ll leave with memories that last well beyond the embers. 💥

🎟️ Grab your tickets before it’s too late:
👉 glandorewines.com/burning-of-the-barrel/?cp=wsg
👉 Or tap the link in our stories

12/06/2025

Just off McMurtrie Road, through rows of towering poplars, you’ll find Mitolo Wines — a winery where Italian spirit meets Australian soil. With bold wines, warm hospitality, and a passion for long-table feasting, it’s a place where every visit feels like coming home.

🍕 At Frankie Italo Dining & Disco Lounge, things get fun, loud, and deliciously indulgent. Think handmade pasta, wood-fired pizza, house-made gelato, and a disco playlist to match. Pair it all with a glass (or two) of Mitolo’s Sangiovese or Montepulciano and you’ve got yourself a party — Italo-style.

🍷 Come for the food, stay for the vibe.
📍 Put Mitolo Wines on your must-visit list next time you’re in McLaren Vale.

Mitolo Wines

10/06/2025

Raise your glasses, Australia's most prestigious wine awards just got even better.

The National Wine Show of Australia has launched the National Wine Festival, to mark its 50th year anniversary.

Here’s your chance to explore the nation’s finest drops as Australia’s most prestigious wine awards opens its cellar doors to the public in Canberra this June.

Highlights for wine lovers include:

Masterclasses - Where a panel of experts will guide you through the world of Aussie viticulture.

Tasting sessions - Every wine entered in the 2025 National Wine Show of Australia - over 900 wines will be opened for tasting.

Themed dinners - enjoy a curated dining experience paired with award-winning wines.

Industry expo - Explore the showcase of latest innovations in wine, industry trends and meet-the-maker experiences.

Dates: Friday 13th - Sunday 15th June.

This is an immersive weekend of food, wine and tourism experiences, don't miss out!

Visit - https://www.nationalwineshow.com.au/national-wine-festival

03/06/2025

Norway, your way! Discover your 'eventyr’!

In Norway, ‘eventy’ means more than just adventure. It’s a story waiting to unfold — one that’s uniquely yours.

Whether you’re chasing the glow of the Midnight Sun, wandering through autumn’s vibrant landscapes, or sailing beneath winter’s Northern Lights, our curated Original and Signature voyages and small group escorted tours are designed to match every season, every mood, and every kind of traveller.

With up to 25% off and a BONUS onboard credit*, you can shape your eventyr— with even more freedom to explore, indulge, or simply take it all in.

Book now on 1300 151 548 or visit hurtigruten.com, and let your story begin.

Hurtigruten

29/05/2025

🔥 GIVEAWAY TIME 🔥

We’ve teamed up with Glandore Wines to give one lucky winner a Burning of the Barrel Firestarter Package for Two, valued at over $1300! 🎉🍷

📅 Event Date: Saturday, 28 June 2025 | 3PM – 10PM

How to enter:
❤️ Like this post
👣 Follow &
💬 Tag a friend you’d bring to the barrel bash!

Here’s what’s included:
✨ Firestarter tickets to Burning of the Barrel
🍷 A curated wine lunch hosted by winemaker Duane Roy
🔥 Delicious fire-cooked fare by chef Jonathan Heath
🎶 Chilled afternoon acoustic tunes with a cheese platter at sunset
🎆 Evening bands, fireworks & a roaring bonfire
🍳 Sunday breakfast cooked by the winemakers themselves
🎁 PLUS a 6-pack of wine + merch pack (T-shirts & stubby holders)

This iconic celebration sells out every year and has been named one of the Top 50 Wine Experiences Worldwide.

Enter now for your chance to win an unforgettable weekend in wine country!

Terms and conditions: Prize drawn June 1st and winner announced on Selector Magazine stories

29/05/2025

This refined and aromatic masterpiece from Chef Massimo Bottura is sure to turn heads at your next pasta night.

Wine Match🍷A light, delicate white wine such as Sauvignon Blanc and Grüner Veltliner will pair beautifully with this dish.

Discover From Gragnano to Bangkok. Explore delicious recipes, food-focused features and the produce we love within the Food section of the Selector Magazine blog.

28/05/2025

Pasta lovers, feeling adventurous in the kitchen? Try this beautiful Passatelli recipe from Chef Massimo Bottura.

🍷This light, refined dish needs a low acidity, light-bodied white. Think Riesling, Marsanne, Semillon.

Discover Nonna Ancella's Passatelli. Explore delicious recipes, food-focused features and the produce we love within the Food section of the Selector Magazine blog.

23/05/2025

Could 2025 be the breakthrough year for Australian Sangiovese? 🍷

First introduced in the 1970s as one of Australia's pioneering alternative varieties, Sangiovese's journey to excellence has been anything but smooth.

A significant shift in Australian wine preferences has also seen consumers gravitate toward versatile, lighter, more approachable red wines - lower in alcohol, with fresh bright flavours, that are food friendly.

Sangiovese fits the brief perfectly!

🍇Read the full article below to see how our team of experts put this varietal to the test.

Could 2025 be the breakthrough year for Australian Sangiovese? With a significant rise in quality and strong endorsements from one of the country's most renowned wine critics, the signs are promising.

21/05/2025

Just an hour's drive from Melbourne, a stunning haven of rolling vineyards, cool climate wines, and breathtaking landscapes awaits. But incredible wineries are only just the beginning of what the Yarra Valley has to offer.

Gin and whiskey distilleries, local cheeses, chocolateries, hot air balloon rides with sparkling in hand at sunrise, native creatures at the magical Healesville Sanctuary, and even BMX pump tracks and mountain bike trails will ensure kids of any age are well entertained.

This and much more in our latest guide to the Yarra Valley! Read the full article via the link below👇

Where to eat, drink, stay and play in Victoria's original wine country, the Yarra Valley.

16/05/2025

Tortellini in broth or heavy cream? After decades of debate, this question has still to be resolved. How about A Historical Compromise?

Traditional Emilian egg-pasta tortellini are cooked in capon broth then served with an emulsion of well-aged Parmigiano Reggiano.

Pasta lovers will delight at this innovation by chef Massimo Bottura.

Discover Modenese Tortellini: A Historical Compromise. Explore delicious recipes, food-focused features and the produce we love within the Food section of the Selector Magazine blog.