Join The Corner House Bondi ( A local Bondi favourite of mine) and Austrian biodynamic enologist, Claus Preisinger for a 4 course banquet style dinner showcasing top wines from Burgenland, Austria.
With the support from one of Australia’s leading and avant-garde importers, Lo-Fi Wine’s Mr. James Audas & Mr. Tom Sheer, we welcome Claus to delve deeper into what is some truly compelling fermented grape juice!
“ Theory is not my way. Doing is what counts.” – Claus Preisinger
If you want to produce delicious Austrian red wine, you gotta have Gols. Vineyards located in and around the town of Gols are making a name for producing world class wines from Zweigelt, Blaufrankish, St. Laurent and, in the case of Preisinger, Pinot Noir. Taught to farm by his father, Lorenz, Claus adheres to more traditional techniques, incorporating hand tractors and hand harvesting in his work. Claus is a biodynamic farmer and describes himself as a “low-tech, instinctive, natural” kind of winemaker who “takes whatever the grapes bring and puts it right into the bottle.” His wines show a crystal clear sense of place, intensity of fruit, and authenticity that only evolves from great farming.
Today I am excited not only to feature this interview with Bill Granger (one of my foodie favourites) but to share that He has Just opened Bills Bondi!
where do you live?
Between Sydney and London.
what are some of your favourites on the new menu?
For breakfast the: sugar cured prawn and spring onion egg white omelette, spiced salsa rosso – delicious and light.
For lunch /dinner: cauliflower and tofu yellow curry, fresh coconut and apple chutney, brown rice and the:shrimp burger with jalapeno mayo, shaved radish, sesame gochujang
Tell me what you love about Bondi?
I love the Bondi neighbourhood. It has such a great energy and has really developed into a food destination. I have all my Darlinghurst neighbours [A Tavola, Messina etc] and other favourites like Maurice Terzini’s restaurants and Sensory Lab coffee.
Twenty-one years ago, Darlinghurst was my local, now Bondi is. Feels only natural to have a place around the corner from home. It’s quintessentially Sydney. I love its mix of roughed up urban beach glamour and down to earth local vibe. What could be more Sydney? A Bronte to Bondi ocean walk, a dip in the ocean and then breakfast at bills. Plus my kids are excited that our neighbour is Messina!
Tell us about the interior of the new Bondi space? /What was the direction /brief given to Meacham Nockles McQualter ?
I wanted it to feel like your dream beach house – pictures hanging on the wall, concrete floors, ratton chairs etc. I wanted it to feel comfortable and light. Meacham Nockles McQualter have again realised the vision at Bills in Bondi by creating a classy, unpretentious interior that is light, spacious and compliments the relaxed modern menu.
how would you describe the look of your home?
Eclectic. 3 kids. Art. Books. Fresh flowers. Fresh food. Social and lively – we are always entertaining.
what is your favourite thing in your home?
The kitchen stove gets the most use.
what do you collect?
Japanese pottery. I purchase something every time I am in Japan.
what are you loving right now?
My family. My 14 year old [daughter] has stronger opinions than me!
coffee tea or?
Coffee.
favourite street to shop in?
Gould St in Bondi for the organic vege’s and hipster shirts.
After phenomenal success launching their Bianco Vermouth local bespoke Regal Rogue have added a Rosso to their quiver. Blended with native wattle seed, pepper berry, thyme and a hint of orange it’s available in $750ml bottles with a beautifully designed wrap and label. Best served over ice with a grapefruit or orange wedge.
Gelato Messina is something of a phenomenon – Let’s be honest they make some pretty damn good gelato in some fun and unexpected flavours ummm pavlova anyone! ( to name but one) and most of us have queued for the privilege. So they have just released a book with Hardie Grant sharing the secrets to their recipes, including basic recipes, tips and step by step instructions on how to make gelato like a professional at home.
London Fields (upstairs at The London in Paddington) has recently opened and I love the interior – particularly the use of greenery. Owners Ben May and Andrew Stanway excecuted the revamp of the upstairs space (the duo behind Mrs Sippy in Double Bay) and have created a swanky wine bar. Cheers!
London Fields 85 Underwood street (cnr William St) Paddington
