HGBooks Key Titles August 2018 by Hardie Grant Publishing

AUGUST 2018 KEY TITLES

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Halliday Wine Companion 2019 The Bestselling and Definitive Guide to Australian Wine James Halliday

C OV E R

The annual bible for lovers of Australian wine, detailing the best wineries and vintages of the key regions

DRAF T

Halliday Wine Companion is recognised as the industry benchmark for Australian wine. The 2019 edition has been completely revised to bring you up-to-the-minute information. In his inimitable style, Halliday shares his extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on best-by drinking, as well as each wine’s closure and alcohol content. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details.

Author Details James Halliday is an unmatched authority on every aspect of the Australian wine industry and can be compared to the likes of Hugh Johnson, Robert Parker and Jancis Robinson. His winemaking has led him to sojourns in Bordeaux and Burgundy, and he has had a long career as an international wine judge. In 1995 he received the Australian wine industry’s ultimate accolade, the Maurice O’Shea Award, and in 2010 he was made a Member of the Order of Australia. Publication

02 August 2018

Binding

Paperback

Price

AU$39.99 | NZ$44.99

ISBN

9781743794203

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

234 x 153 mm

Extent

776pp

Illustrations

Text only

Age Range

Terms

SOR

Key Information • • • • • •

•

This is the bible for lovers of Australian wine – it is highly anticipated by wine connoisseurs each year. Includes a comprehensive list of the best wines and wineries that Australia has to offer. Includes reviews, styles, prices and the history of wineries reviewed by James Halliday. Listed alphabetically either by region or winery. Includes James Halliday’s famous 5-star rating system – wineries use his reviews in marketing for their wines. James and Hardie Grant also have Australia’s most popular wine website www.winecompanion.com.au as well as the Wine Companion magazine and app. The magazine won the Best Wine Publication for 2014 at the Wine Communicators Awards. National marketing & publicity campaign launched the night of the Halliday awards (1 August) to coincide with release.

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Halliday Wine Companion 2019

GTIN: 9349685009443

GTIN: 9349685009702

12 copy pack & poster with 47.5% discount

24 copy pack & poster with 50% discount

RRP: $479.88 With discount: $251.94

RRP: $959.76 With discount: $503.87

NZ RRP: $539.88 With discount: $283.44

NZ RRP: $1079.76 With discount: $566.87

D R AF T C OV E R

Halliday Wine Companion 2019

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Halliday Wine Companion Slipcase James Halliday The special vintage release collection for lovers of Australian wine, including James Halliday's annual wine bible, his comprehensive guide to Australian wine varieties, and the story of his remarkable career. Halliday Wine Companion is recognised as the industry benchmark for Australian wine. The 2019 edition has been completely revised to bring you up-to-the-minute information. In his inimitable style, Halliday shares his extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on best-by drinking, as well as each wine’s closure and alcohol content. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details. Varietal Wines is the only book to put Australian varietal wines into a world context. Profiling around 130 wine grapes including classic, second tier and alternative varieties this book provides the most up-to-date and comprehensive survey of the varieties currently grown and made in Australia. Halliday writes the history of each variety from an international and then Australian point of view and includes the statistics of their growth in Australia, detailed information on how each wine is made, regional styles, best producer listings in both Australian and international contexts.

Publication

02 August 2018

Binding

Assortment

Price

AU$60 | NZ$65

ISBN

9781743794524

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Author Details

Category

Food & Drink

Format

234 x 180 mm

Extent

Illustrations

Text only

James Halliday is an unmatched authority on every aspect of the Australian wine industry and can be compared to the likes of Hugh Johnson, Robert Parker and Jancis Robinson. His winemaking has led him to sojourns in Bordeaux and Burgundy, and he has had a long career as an international wine judge. In 1995 he received the Australian wine industry’s ultimate accolade, the Maurice O’Shea Award, and in 2010 he was made a Member of the Order of Australia.

Age Range

Terms

SOR

A Life in Wine is a delightful collection of James Halliday's reminiscences of his remarkable wine career, from the master himself. In a much-lauded career in wine spanning over forty years and accumulating innumerable awards, James Halliday has seen it all. Join him as he recounts the events and people that have shaped his life to date.

Key Information • • • •

This is the first time James Halliday's books have been brought together in one must-have pack for all Australian wine lovers to coincide with the release of the 2019 Halliday Wine Companion. Varietal Wines has been updated to reflect current statistics. James and Hardie Grant also have Australia’s most popular wine website www.winecompanion.com.au as well as the Wine Companion magazine and app. The magazine won the Best Wine Publication for 2014 at the Wine Communicators Awards. National marketing & publicity campaign launched the night of the Halliday awards (1 August in Melbourne).

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Kosciuszko: A Search For Young Australia Nick Brodie Australia’s highest mountain, Mount Kosciuszko, is a dangerous place. Evan Hayes was an ordinary Australian battler. Hardworking, likable. Laurie Seaman was a world-wise American. Adventurous, affluent. When this athletic pair of cross-country skiers disappeared into the wilds of Kosciuszko they left a mystery, and became a sensation. Following their trail,Kosciuszko reveals the story of a young Australia between wars. This is a history of a mountain, flowing from a journey. And of a world, seen from a mountain.

DRAF T

C OV E R

When Evan and Laurie went missing in August 1928, Australia’s Snowy Mountains were remote. Traversing the globe from New York’s Long Island to Siberia to Sydney and beyond Charlotte Pass, with shipboard romance and industrial strife along the way, this is the story of two very different people growing to manhood in a world of change. Accompanied by a diverse cast including motor car enthusiasts and aviators, bushmen and horsemen, trackers and journalists, this is the true story of a meeting of peoples and nations.

Publication

01 August 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

This is history in a land of legend. From the world-famous to the nearly-forgotten, Kosciuszko is more than a mountain, it is a collective heritage, part of Australia’s sense of self. Evan and Laurie are guides to this vantage point, to a time and place that deserves to be better known. At Kosciuszko, Australians came together in peacetime. And they did so simply because two mates vanished.

Author Details Nick Brodie is a professional history nerd. He has a doctorate in late medieval vagrancy, worked as a field archaeologist, taught at university for a decade, and now writes a growing suite of acclaimed popular histories. Nick loves mysteries, lateral thinking, and books that are erudite and accessible. Covering the broad sweep of Australian history in 1787: The Lost Chapters of Australia's Beginnings ; Kin: A Real People's History of Our Nation , The Vandemonian War, and now Kosciuszko, Nick brings fresh angles to old tales.

ISBN

9781743794012

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

History

Key Information

Format

234 x 153 mm

Extent

304pp

• •

A fresh new voice writing popular Australian history. Becoming an established voice in Australian history, Nick Brodie currently appears regularly on Stan Grant's ABC TV program Matter of Fact. Nick Brodie is a confirmed guest of both Sydney Writers Festival and Melbourne Writers Festival 2018. National marketing and publicity campaign on release.

Illustrations

8-pages of full colour photographs

Age Range

•

SOR

•

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ALSO BY NICK BRODIE

2017

2015

2016

Price

AU$29.99 | NZ$34.99

Price

AU$29.99 | NZ$34.99

Price

AU$29.99 | NZ$34.99

ISBN

9781742708621

ISBN

9781743791608

ISBN

9781743793114

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Root to Bloom A Modern Guide to Whole Plant Use Mat Pember

C OV E R

Little Veggie Patch Co. favourite Mat Pember is back!

DRAF T

Root to Bloom equips readers with the knowledge and tools to grow, eat and celebrate every edible part of the plant (just as the noseto-tail movement has recast people’s understanding and appreciate of meat). The book will explore the lesser-used parts of a plant that are often snubbed in favour of the produce we’ve come to expect. It includes a comprehensive rundown of 35 edible plants (from coriander to onion to sweet potato), covering extra components of edibility, including flowers, roots and weeds. It educates people about ideal growing conditions, the nutrition level of the parts, as well as activities on how to prepare/preserve them for eating – with recipes (such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw). As well, it includes six breakout chapters on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers.

Author Details Publication

01 August 2018

Binding

Flexibound

Price

AU$39.99 | NZ$44.99

ISBN

9781743793442

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

248 x 190 mm

Key Information

Extent

192pp

•

Illustrations

Full colour throughout

•

Age Range

Terms

SOR

Mat Pember is the founder and creative director of Melbourne’s The Little Veggie Patch Co, a business established a decade ago specialising in the design, installation and maintenance of chemical-free vegetable gardens for urban dwellers. As well as writing books (he has co-written six best-selling Little Veggie Patch Co. books), he is a regular contributor to Gourmet Traveller and The Herald Sun. Root to Bloom is his seventh book. After a 15 year career in interior design, Jocelyn Cross took a step back to begin what would become Petite Ingredient, a now leading supplier of organic edible flowers and leaves to the best chefs in Asia and Australia. With a life-long penchant for floristry and passion for cooking and design, growing edible flowers was in retrospect a surprising but obvious career transition. She is now director, general manager, gardener, innovator, researcher and team leader at Petite Ingredient, based in Melbourne's Yarra Valley. Root to Bloom is her first book.

• • •

Root to Bloom has broad appeal for both gardeners and cooks. It speaks to our growing desire to waste less (we consider root to bloom a natural extension of the nose-to-tail movement) and its informative chatty style means it's accessible as well as inspirational. The package and price mean it is a particularly attractive gift purchase while at the same time the flexi format emphasises function and useability. Mat Pember has established a significant following with his Little Veggie Patch books and his first-time coauthor Jocelyn Cross is well regarded in her in field as a supplier of organic edible flowers and leaves to leading chefs around Australia as well as in Asia. National marketing campaign and publicity campaign on release with interviews, extracts and reviews across lifestyle, gardening and food media.

Introduction 6

Index 207 About us 209 Acknowledgments 210

100

130

186

ROOTS AND SHOOTS

STEMS AND STALKS

GREEN AND LEAFY

WEEDS AND FORAGING

FRUIT AND FLOWERS

SEEDS AND PODS

Carrot 12

Chive 44

Basil 68

Lemon myrtle 104

Elderflower 134

Beans 190

Radish 16

Asparagus 46

Rocket 72

Wild brassica 108

Viola 138

Peas 194

Horseradish 18

Celery 50

Coriander 76

Red clover 110

Rose geranium 142

Broad beans 196

Ginger/Turmeric 22

Fennel 52

Brassicas 80

Oxalis 112

Nasturtium 146

Nigella 200

Yarrow 24

leek 56

Parsley 82

Dandelion 114

Chrysanthemum 150

Beetroot 26

Kohlrabi 58

Chicory 84

Sow thistle 118

Anise hyssop 154

Lemon verbena 88

Purslane 120

Cucurbits 156

Dill 90

Samphire 122

Blackcurrant 160

Lovage 94

Chickweed 124

Citrus 164

Queen Anne's Lace and Hemlock 128

Preserving edible flowers 168

Sweet potato 30 Onion 32

Medicinal uses for plants 34 Cancer and the plant world 38

Herbicides 60

Mustard 98

Nightshades 174 The orchard 176

Skincare 202

ROOT TO BLOOM

To think of coriander as a leaf is to think of a pig as bacon; it’s only one of its many parts. This Homer Simpson form of tunnel vision (mmm, bacon) means we miss out on all the other delicious parts of plants that have only recently come to be regarded as waste. We are growing lots of perfectly edible food, then wasting most of it. Most disturbingly, the practice is so ingrained in us, that we are doing it in our gardens too.

Our perspective of what is food and what is waste is perhaps a bi-product of a farming industry that for too long has been striving for efficiency in business rather than the efficient use of our resources. Plants that are grown exclusively for their fruit, foliage or seeds typically have many more perfectly edible parts. There are some exceptions, such as the nightshade family, which has poisonous flowers and foliage, but most plants, be it coriander, dill, peas or nasturtiums, are full of food, from the root all the way to the bloom. As we understand more about the earth’s limited resources, we must also revaluate our notion of resourcefulness. Resourcefulness has always been the cornerstone of our evolution. It is not a new idea. Recycling and composting, for example, are essential practices that have been around since the caveman killed his first beast, ate it almost entirely, made a coat out of the skin, used its bones for jewellery, then fed the rest to livestock and vultures who, in turn, fertilised his sprawling veggie patch. 6

From the wild greens that then flourished would have come edible flowers, too. From this came nose-to-tail eating, and it remains prevalent in almost every culture. It is standard practice among the Italian members of my family and, even though the ‘Australian’ half may seem out of touch, their Scottish ancestors certainly feasted on an offal-rich haggis or two. Recently, there has been a revival of nose-to-tail eating in the restaurant industry, and it is often marketed as something new and sustainable. However, using the whole animal is an age-old concept, and the same can be said for using all parts of an edible plant. When it comes to fruit, vegetables and herbs, we desperately need to revise our perspective of edibility. Both growers and consumers have become stuck on the idea that food is what we get at the supermarket, which is to say it is limited and uniform. Apparently it has to be, because we dump almost as much food as we eat because it is too long or too short, too skinny or too fat; in fact, too

anything other than perfect. And what about the other parts of the plant? The wasted bits that are perfectly edible but aren’t valued by modern society? So many edible parts of common plants are needlessly discarded. It is easy to become focused on the primary growth of our plants at the expense of everything else, but as growers and consumers, it only takes a small aperture in our thinking to open up a world of culinary possibilities. For this reason, we want to bring back root-to-bloom eating. Plants have so much to offer – all the way from the root to the bloom. Coriander, for example, is a completely edible plant. While we tend to favour its leaf foliage, it also produces sweet and pungent flowers, powerful-tasting stems and root matter and, of course, the sought-after seed, which is one of the most versatile spices in the pantry. Most plants present an opportunity to harvest before and after their primary growth, which means we needn’t wait months to enjoy the spoils of our labour. It also means

that even if we fail to grow that trophy pumpkin, the rest of the plant has not gone to waste. By enjoying the whole plant, we experience a whole new spectrum of flavour and texture that would otherwise end up in the compost bin. The concept of root-to-bloom eating is something we continually strive to live by. Similar to the public consciousness of wasting unwanted parts of an animal in favour of more desirable cuts, we can’t stand to see perfectly edible parts of a plant going to waste. More than that, we want to celebrate the sense of connection that growing and eating all parts of a plant gives us. Exploring other parts of a plant is like peeling back layers from an onion; it’s revealing. And while root-to-bloom eating isn’t anything new, we think it should make a comeback, because when a plant and a gardener go to so much effort to grow something together, no part of it should be wasted.

MUSTARD

GREEN AND LEAFY

Anethum graveolens

Origin

Most commercially available mustard greens tend to be light in colour with crinkled or ruffled leaves (similar to kale), however our favoured varieties are the darkerleaved ones such as Giant Red, Osaka Purple and French Brown. Generally, as the weather heats up, the spice and pungency of the leaves increases to match. A little goes a long way.

The seeds of the plant are used to create the iconic condiment, mustard, which is made by mixing the ground seeds with vinegar, oil and seasoning. As a general rule, the darker the seed the spicier the mustard. Although there are now French, English and American varieties, it has been a popular condiment since Ancient Egyptian times.

Pungent and hot, mustard greens are a cool-season crop that increase in spice and bolt to seed as the weather heats up. There are many varieties of mustard, including mizuna and bok choi, however these are typically not considered part of the mustard family. Traditional mustard varieties include Indian (which has darker seeds), Chinese (lighter seeds) and leaf mustard, which is grown for greens. 98

Comes from the Himalayan region of India and has been consumed for over 5,000 years. Favourite variety Giant Red; for its broad, burgundy-coloured leaves that shoot yellow flower heads once conditions warm up. Seasonality / In the garden Like all brassicas, mustard greens do best when the weather is cool and prefer an autumn entrance into the garden. Early spring is also a great time to plant, but as soon as the plant experiences heat stress it will shoots flower heads. When young, the flower heads can be cut back to help refocus growing energy on the foliage and are the perfect stems to sauté along with a nice cut of beef. Once the flower stems harden, the foliage becomes overbearingly spicy. At this point it’s best to let them go to seed and make your own condiment.

When using raw mustard greens, select the younger inner foliage that will be crunchier, tender and less spicy than the outer. The broader, outer leaves are best sautéed and make a great accompaniment to steak or fish. The leaves and stems can also be pickled, along with the flower heads, which add extra colour. Nutritional value Excellent source of vitamin K and a very good source of vitamins A and C, and calcium. Helps with blood circulation and is anti-inflammatory, so could assist with cold symptoms, sprains and arthritis.

CORIANDER

Pickled green coriander seeds Makes approx. 375 ml (12½ fl oz/1½ cups) Through the course of the coriander plant’s life its flavours change and intensify. From the earthy, crisp roots to the fragrant foliage, coriander packs the biggest flavour punch towards the end of its life. What’s great about pickling the seeds is how it mellows the coriander flavour, yet remains citrusy and herbaceous. At Oakridge Estate in the Yarra Valley, just up the road from our farm, chef Matt Stone (considered Australia’s leading sustainable chef) introduced me to pickled coriander seeds served with his liquorice-flavoured sorbet with blueberries and mousse. The warmth of these flavours infused with the sharp citrus crunch of the pickled green coriander seeds was incredible. Use these pickled seeds whenever a dish would benefit from a citrusy note. They’re great in marinades, pastes for curries and salsa, and are perfect served with meat, fish and seafood. Store the pickled seeds in the pantry and, once opened, store in the refrigerator where they will keep indefinitely. 170 ml (5½ fl oz/2/3 cup) white-wine vinegar 1 tablespoon salt 100 g (3½ oz/2 cups) freshly picked green coriander seeds Use a saucepan large enough to hold two 500 ml (17 fl oz/2 cup) jars. Fill the saucepan with water and bring it to a simmer over medium heat. Combine the vinegar and salt with 170 ml (51/2 fl oz/2/3 cup) water in another saucepan and bring to a simmer, stirring until the salt has dissolved. Divide the coriander seeds between two sterilised 500 ml (17 fl oz/2 cup) glass jars (page XX), then pour the hot brine over the seeds. Wipe the rims of the jars and seal tightly with lids, then lower both jars into the hot water bath. Boil for 10 minutes, then transfer the jars to a wire rack and leave to cool. Once cool, store in a dark, cool place and refrigerate after opening.

Brassica ‘bits and pieces’ Szechuan stir-fry Serves XX At the end of each cool season, I am left contemplating the ghosts of autumn past. The brassica plants, with heads long decapitated, are left to go wild, shooting florets that attract early foraging spring bees. In years past, these bits and pieces would go directly on the compost heap, diced up to make them more consumable for our worm friends. These days, I like to use them as the ultimate last-minute ‘something out of the garden’ dinner. large bunch of broccoli leaves large bunch of broccoli florets, leaves kept whole 60 g (2 oz) broccoli stem, inner part only 1 tablespoon canola oil 1 tablespoon rice vinegar 2 tablespoons soy sauce 80 g (23/4 oz/1/2 cup) vertically sliced white onion 1 tablespoon sesame oil 1 tablespoon minced garlic 1 tablespoon grated, peeled fresh ginger 2 teaspoons Szechuan pepper 30 g (1 oz/1/4 cup) chopped roasted peanuts, to garnish sliced spring onions (scallions) and fresh coriander (cilantro), to garnish Harvest flowering plants from the garden and take the most tender bits of the inner stem (peeling away the tough and fibrous parts), leaves and florets, then chop the leaves and dice the stem. Heat the canola oil in a wok over medium heat and add the rice vinegar, soy sauce and sliced white onion. Sauté for 2–3 minutes, then add the broccoli pieces, sesame oil, garlic, ginger and pepper. Sauté until cooked to your liking. Garnish with the roasted peanuts, spring onions and coriander.

GREEN AND LEAFY

Leafy greens are the most nutritionally dense sources of vitamins and minerals that we have. They also grow the most prolifically out of all vegetables and many varieties are readily available throughout the year. Greens can be perpetually harvested; the more you pick, the more the plant will regenerate. It is proof of how domesticated plants have become, and once we slack off or ignore the produce, things change quickly.

It is not surprising that we eat greens given their nutritional value, but what is surprising is how quickly we turn our backs on them once they start to degenerate. Once greens are ignored or warmer conditions stress them, they enter their bitter flowering stage and are usually turned up and removed from the garden. Not only does this diminish your overall return on investment, it also cuts short the opportunity to enjoy the different flavours, colours and textures the plants provide. Take rocket and mustard, for example. The pungent and spicy flavour of both these greens become even more pronounced once they bolt to seed, but this presents an opportunity to use the greens differently and reap greater culinary rewards.

Mustard seeds, which are the last effort of the plant to procreate, are used to make one of the most popular condiments on earth: mustard sauce. Only a plant past its state of perfection can supply the raw produce that is required to make it. Just like the foliage of your violas or leaves of your pumpkin are not typically seen as greens, the flowers and seeds of greens are not often seen as produce in their own right. However, a slight shift in your aperture reveals a far broader and more interesting culinary landscape.

BLACKCURRANT

FRUIT AND FLOWERS

Ribes nigrum

Origin

Fruits that have a deep purple or red colour perform well on the antioxidant scale, where the darkest fruits contain the highest antioxidant content. With its deep purple-black berries, blackcurrant is now being heralded as the ultimate ‘superfruit’ that can help prevent cancer, Alzheimer's, heart disease and diabetes.

Northern Europe and northern Asia.

Released in 1975, modern varieties from the ‘Ben’ series such as ‘Ben Sarak’, ‘Ben Connan’, ‘Ben Hope’ and ‘Ben Lomond’ were developed in Europe to be more productive and diseaseand frost-tolerant. The fruiting habit of traditional varieties was not suitable for the juicing industry as the bunches naturally fruit in succession from the base of ‘stig’, meaning the fruit ripens unevenly. These modern varieties ripen in even, whole bunches making harvesting faster and more predictable.

Historical fact

Blackcurrants can be eaten raw but are usually cooked in a variety of sweet and savoury dishes. Tart in flavour, you can use them in pies and jams, jellies, syrups and even to make Cassis, a blackcurrant liqueur.

Containing four times the vitamin C of oranges and twice the antioxidants of blueberries, the humble blackcurrant is a nutrition powerhouse. It even beats exotic fruits like the goji berry, long thought to have offered the best health benefits.

160

Favourite variety Ben Sarek. Seasonality / In the garden Blackcurrants are easy to grow. Like most fruiting trees and shrubs, bare-rooted stock can be planted in winter in well-drained soil with a little compost and in a sunny position. They are also great container plants and will tolerate most soil types. In mid-summer your plant will produce bunches of dark purple to black fruit.

French monks produced blackcurrant liqueur for medicinal use, including the treatment of snakebites. Did you know? During WWII, many vitamin C-rich fruits, such as oranges, became unavailable in the UK. To meet the wartime demand for vitamin-rich foods, national crop levels of blackcurrant were rapidly increased and made into blackcurrant syrup that was distributed free of charge to children under the age of two.

Nutritional value Very high in vitamin C and polyphenol antioxidants, which improves blood circulation. Blackcurrants also help to reduce inflammation and boost the immune system.

161

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ALSO BY MAT PEMBER/LITTE VEGGIE PATCH CO.

2015

2017

Price

AU$45.00 | NZ$49.99

Price

AU$45.00 | NZ$50.00

ISBN

9781743790625

ISBN

9781743793190

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Keg Bottle Can Best Beers for Every Occasion Luke Robertson with James Smith

C OV E R

Keg Bottle Can is a celebration of 150 Australian craft beers, grouped (mostly) by occasion: from sharing at a dinner party to taking to a barbecue, to challenging your palate, to enjoying art (beer with well-considered labels).

DRAF T

The book celebrates the best of Australian craft beer, from easy-to-drink crisp lagers and pale ales to stouts, porters and sours. Presenting 150 Australian brews, organised by beer-drinking occasion: from the refreshing after-work beverage to beers that challenge your perception and palate, to art appreciation through beers with well-considered labels. The book includes key information on the beers, as well as the backstory about the brewer and the beer itself, along with food pairings and additional top picks from the brewery. The book opens with a history of craft beer in Australia and describes the brewing process in detail. Rounded off with a useful glossary of beer terminology, it's the perfect tome for all beer lovers.

Publication

01 August 2018

Binding

Hardback

Price

AU$29.99 | NZ$32.99

ISBN

9781743794463

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

210 x 170 mm

Extent

248pp

Illustrations

Full colour throughout; contains beer labels and photography

Age Range

Terms

SOR

Ultimately, Keg Bottle Can's message is that the beer world is a broad church – and there really is something for everyone. And that while it's fine to drink a beer out of a bottle at a barbecue, if you pair it with food there are nice glasses for it too. Readers will walk away with the confidence and knowledge to do both, rather than feeling bound by hard and fast rules.

Author Details Born and raised in Westport, New Zealand, Luke Robertson studied journalism at the Southern Institute of Technology before moving to Australia in 2005. While working for a media analysis company, Luke used his spare time to create Ale of a Time. The beer-focused blog and podcast soon became one of Australia's most well known places to find news and commentary about the growing beer world. After winning the Australian International Beer Awards Media Trophy in 2015, Luke gave up his corporate job and reinvented himself as a freelance writer and event host. Now writing for publications such as Beer & Brewer, Broadsheet, and Good Beer Hunting (US), Luke also works closely with beer festivals such as GABS and Melbourne's Good Beer Week, providing words and hosting public tastings. In everything he does, Luke loves to celebrate beer, food, and the culture that surrounds both. When he's not spending his days in bars and breweries, you'll usually find him in his kitchen baking bread, cooking for family and friends, or making negronis for himself.

Key Information • •

• •

Keg Bottle Can has broad egalitarian appeal - from the avid 'only beer' drinkers to those whose choice of tipple is influenced by where they are, what they're eating, who they're with – and what they feel like! An informative and approachable writing style means that the book speaks to everyone from the most serious beer geek to the casual Saturday afternoon beer lover who is up for being more informed about their choices and is always happy to flaunt some newly acquired smarts. In a fast-changing industry, the book's up-to-date information, including exciting new players, provides the ultimate resource. 150 beers from around Australia are featured, ranging in style from easy-drinking lagers and pale ales to more challenging brews such as gose and raspberry-choc pilsner.

CONTENTS INTRODUCTION

A HISTORY OF BEER IN AUSTRALIA HOW BEER IS MADE

KEG BOTTLE CAN

6 20

T he end of t he day

Be er f or a bar be c ue

Be er by t he f i r e

Ge t t i ng y our hop f i x

Savi ng be er f or lat er

116

Chal l engi ng y our per c ept i on

138

Be er f or a di nner par t y

158

Impr e ssi ng y our f ri ends

178

In t he shad ow of t he br e w ery

20 0

Ar t appr e c i at i on

220

GLOSSARY

241

INDEX

243

ABOUT THE AUTHOR

246

Taking to a

BARBEQUE

INTRODUCTION

Usualy when we think about beer to go with a barbecue we think Lager. A simple, easy drinker to go with a charred sausage in a piece of white bread. And those things are great, but we know that bbq these days is so much more than that. Even our salads come with all manner of grains, cheese, herbs and fruits and they far more exciting than a few pieces of lettuce and a hacked up tomato. So why not lift your beer game to compete? Of course that still includes Lager, one of the most versatile styles of beer, and of course there is still room for a sausage in bread. WH Y B B Q F OOD IS G R E A T WITH B E E R The classic sausage in bread couldn’t be a more ideal food to pair with a number of different beers. Soft bread, a layer buttery fat, crunchy charred outside and umami rich beef inside; all topped with a acidic and sweet tomato sauce. You couldn’t ask for a better canvas to match a beer to and no matter your preference you can find a beer that’ll suit it. From easy, clean lagers to darker beers with roasted malt. If

you think of your BBQ dishes in terms of components like the sausage in bread then it becomes a lot easier to choose a beer that you think will suit the food and your time outside in the sun. Often when it comes to pairing food and beer, we are told that there are three rules: Cut, complement, and contrast. I’m not so much a fan of these three rules because it reduces a beer or a meal down to one or two elements. Everything a brewer puts into beer is put in with purpose and the best beers are designed to balance delicate and bold flavours. The same is true of just about everything we eat. There’s a reason why a sausage in bread is usually paired with tomato sauce. As we’ve mentioned the simple dish is full of flavours that complement and contrast. Imagine, for example, telling a chef, who has laboriously brined and slow roasted a lamb shoulder, topped with thyme and rosemary, that it’s simply “fatty” and that’s why you have chosen to drink a certain beer because it “cuts” through. Try telling a Thai or Indian chef that their curries, which contain any number of spices, meats

KEG BOTTLE CAN

and vegetables that an India Pale Ale is the best beer to go with it because their curry is “spicy”. Do you really want to insult their hard work like that?

Pro Tip While there is a lot of science behind the foamy head of your beer, the most important thing to remember when standing around a BBQ is that the foam comes from Carbon Dioxide suspended in the beer. When you pour it into a glass (clean, but we’ll talk about that in another chapter), the carbon dioxide is released and creates a lively foam. While there is an absolute pleasure when drinking beer from a bottle or can, instead of being released into the atmosphere, the carbon dioxide is released right into your gut. That means instead of filling up on another burger or a second piece of trifle, you are already chock full of gas. Do you really want to spend your day burping and bloated?

And now so much effort is being put into creating exciting backyard barbeque experiences. From the furniture to the playlists. Good tongs and knives are coveted. The barbeque is oiled and prepped. Hosts are rising at an unreasonable hours to smoke meats. We stand around, applaud and admire the work that goes in… then we plonk a slab of what we always drink into some ice to be swilled back. Come on. We are better than that. Given the BBQ is such a part of not only Australian culture, but global culture then they are the perfect place to start. In this chapter we’ll look at 15 beers that will take you through your next BBQ with some excitement and hopefully give you a launching pad to create your own matches. We can help elevate your outdoor meals… or at least you’ll have some fun trying some new beers. And that’s what it’s all about.

R E A B LE M A Ki l l er Sprocket MELBOURNE, VICTORIA

STYLE

ABV

DRINK

AMERICAN AMBER ALE

4.8%

AFTER 10 MINUTES

TASTING NOTES Amber ales can be a bit hit or miss, but when they hit they’re a combination of lush malt and fragrant hops. This amber from Killer Sprocket is exactly that. This debut release appeared on shelves around the place in 2012 with little-to-no fanfare. The bottle details were scarce, and back then if you weren’t releasing a golden or pale ale, you seemed like you were making a strange decision. Turns out this little oddity is a ripper of a beer. Crisp, clean, but with enough interest from toffee malt and spicy hops to stand out from the crowd.

ABOUT THE BREWERY The duo behind Killer Sprocket is a husband-and-wife team who love heavy metal, standup comedy and making great beer. As I write, they are gypsy brewing around the state and planning their own brewery. They are both passionate homebrewers, and often make beers with an usual twist – an IPA with a touch of juniper or a pale ale with a bit of peated malt. They have a knack for making it work.

FOOD PAIRING Beetroot and goat’s cheese salad • Beef brisket • Boozy trifle – This combination might seem unlikely, but imagine sweet trifle with a sharp boozy finish washed down with toffee malt and a hint of spicy bitterness. Are you sold yet?

ALSO TRY Killer Sprocket Bandit. A pale ale with peated malt is an unusual thing - it’s like wrapping yourself in a hospital bed full of pineapple. There’s smoky iodine aroma from the malt, along with some luscious tropical fruit. It’s weird, but it works. Honestly.

KEG BOTTLE CAN

SMALL ALE Co l onial Br ewing Co.

SOCIAL BEAST Br ew mani t y Beer Co. NOMADIC

MARGARET RIVER, WESTERN AUSTRALIA

STYLE

ABV

DRINK

STYLE

ABV

DRINK

MID-STRENGTH ALE

3.5%

ICE COLD

AUSTRALIAN PALE ALE

4.5%

ICE COLD

TASTING NOTES

First, we need to talk about the Small Ale’s can. It’s what’s called a ‘360’ can, which means you can rip the top right off and turn it into a cup. Pretty neat, but also pretty annoying, because you’re left with a lid attached to your finger and probably with nowhere to put it. Rubbish conundrum aside, this beer is a fragrant easy drinker with citrus flavours and biscuity malt. Low ABV in a can, it’s a sessionable beer that’s perfect for long, sunny days. And the can looks great, too, despite the lid. (One note: these lids aren’t available in South Australia or the Northern Territory, where container deposit laws prevent deposits of cans without lids.)

I’m not going to lie: I was skeptical when I first encountered this beer. It was launched with ex-AFL star David Neitz as the face, created with the aim of raising funds and awareness for Motor Neuron Disease. A great cause, of course, but when beers are launched with a celebrity and a cause, the result is usually less about the beer than publicity. Happily, I was wrong to doubt it. The beer is designed by Mick Jontef, who has been in the industry for 40 years and helped develop new hop varieties. As a result, it’s an incredibly well-constructed beer that emphasizes local hops. Plus it’s for a good cause. Even us cynics can’t begrudge that.

ABOUT THE BREWERY Colonial is a lot bigger than most people realise. It’s actually two breweries – one in Margaret River, WA, and the other in Port Melbourne – and more than 20 bars and restaurants around Australia (and even one in the UK). Both breweries have fully functioning canning lines; Colonial was one of the first Australian breweries to embrace tinnies. What that story doesn’t tell you, though, is how tasty the beers are. Clean and well executed, they almost always hit the mark.

ABOUT THE BREWERY Founded by industry veterans and an ex-AFL player, Social Beast is currently using Colonial Brewery (page XX) in Port Melbourne to brew and package its product. The company is all about making great beer to support social causes; however, they always want to stress that good beer has to be at the forefront of what they do. Fortunately, everything they have made so far has borne that promise out.

FOOD PAIRING

Olives – This beer’s touch of bitterness begs for some salty olives. At 3.5 per cent, you can sip and snack all day without ruining the afternoon. • Grilled barramundi • Citrus Slice

Aged cheddar • Burger with hot sauce • Tropical fruit salad

ALSO TRY

Social Beast What The Shuck! This was a small-run beer brewed at Melbourne’s Hopscotch bar as a collaboration and trial run for their small in-house brewery. Oyster stout is an actual beer style – the oysters go into the beer to create a briny, salty finish.

Colonial Australian IPA. Australian malt and hops make this a golden, bitter beer. It’s crisp and tasty, with a mélange of stone fruit flavours.

KEG BOTTLE CAN

ALSO TRY

More recently, a keg is often constructed of aluminum or steel. It is commonly used to store, transport, and serve beer. Other alcoholic or non-alcoholic drinks, carbonated or non-carbonated, may be housed in a keg as well. Such liquids are generally kept under pressure.

KEG BOTTLE CAN

R I Y D S ER A E rew C

FRESHIE SALT AND PEPPER GOSE

Riders B

Nomad Brewing Co.

MELBOURNE, VIC

BROOKVALE, NSW

STYLE

ABV

DRINK

GOSE

4.5%

STRAIGHT FROM THE FRIDGE

TASTING NOTES The German style known as gose – slightly sour, slightly salty – is one that would have been lost to the ages had it not been for the homebrewers and small craft brewers who revived it in recent years. Its salty flavour was originally attributed to the makeup of the Gose River near the German town of Goslar, but modern brewers usually add a touch of salt during the brewing process. Here, Nomad have used local seawater and spiked it with Tasmanian pepperberries. The result is

STYLE

ABV

DRINK

GOLDEN ALE

4.6%

IMMEDIATELY

TASTING NOTES One of the most vibrant golden ales out there, it jumps out of the glass with summer fruit aromas: passionfruit and pineapple will lead the way. There’s a portion of wheat to help soften everything over the palate and a decent, but not aggressive bitterness. This unassuming beer has a lot of character, but it won’t interrupt your conversation or get in the way of your food.

ABOUT THE BREWERY Riders began as a neighbourhood hangout in Elwood. As cofounder Andy Gargan brewed in his shed, nosy neighbours began sticking their heads in to see what he was up to. Soon his beer and brewery setup became a bit of a social event. One neighbour happened to be Gus Kelly from Kellybrook Wine and Kelly Brothers Cider. From there, they formulated a plan: Why not turn this informal social gathering into a business?

ABOUT THE BREWERY

FOOD PAIRING

Nomad was launched as a joint venture between beer importer ExperienceIT and Leonardo Di Vincenzo, a renowned brewer and founder of Birra Del Borgo in Italy. They snared Leonardo’s protégé, Brooks Caretta, and set about creating a unique brewery in Sydney’s Northern Beaches. The relationship with ExperienceIT, who import beers from the

Mussels – Salty mussels and beer are a classic pairing in Belgium, and a perfect friend to this beer’s wheat and tropical fruit flavours. • Green mango salad • Grilled pineapple

FOOD PAIRING

ALSO TRY

Garam masala chicken • Middle Eastern-style lamb • Lemon yoghurt cake – The lacto-driven flavours in this gose are similar to yoghurt, making citrus cake a perfect match and a

Nomad Rosie’s Summer Punch. Similar to gose, Berliner weisse is slightly sour and refreshing. This version balances out the acidity with native hibiscus (rosella), lending the beer a gentle sweetness. It’s excellent with classic Aussie barbecue fare too,

Riders Loose Trucks. A pretty classic take on a porter, it’s rich without being overpowering. You’ll taste powdery cocoa and hints of darkroast coffee.

KEG BOTTLE CAN

easy rider

ALSO TRY

golden ale

THIS IS A CAPTION THIS IS A CAPTION THIS IS A CAPTION THIS IS A CAPTION THIS IS A CAPTION

KEG BOTTLE CAN

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Golf's Tall Tales Mr. Mike Clayton and Charles Happell A collection of stories from golfing's elite on the characters, courses and championships that make up the game's rich tapestry. Why is the par-three seventeenth hole at the Sawgrass stadium course in Florida the most talked about hole in golf? How does golf etiquette differ in Japan? And what did Tiger Woods’ last week of glory look like, before his spectacular fall? These are golf’s stories from those who know the game best – players, journalists and caddies. Journalist Charles Chappell shares the best stories from his twenty years covering the sport, including being on Greg Norman’s boat at Hilton Head for a ‘funeral party’ two days after his US Masters collapse, while Michael Clayton draws on his thirty-five years’ experience as a touring pro. They are joined by a host of contributors, including: Publication

01 August 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781743794678

Publisher

Hardie Grant Books

Imprint

HG Local

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Category

Sport & fitness

Format

234 x 153 mm

Extent

304pp

Illustrations

Text only

Age Range

Terms

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• Steve Williams, golf’s best-known caddie, who describes what it’s like inside the gallery ropes, having toted bags for some of the games biggest names including Tiger Woods, with whom he won thirteen major championships. • Former US Open champion Geoff Oglivy, who takes the reader inside the US PGA Tour, which he has won eight times. • Greg Norman, two-time major champion and word number one for 331 weeks, whose flamboyant playing style and charismatic personality earned him a legion of fans around the world. • Comedian and amateur golfer Rob Sitch, who vowed to improve his game when he came to the realisation that twenty-five is not a handicap,it’s a participation ribbon. Learn more about one-of-a-kind BBC commentator Peter Alliss, the genius of Ben Hogan, and how a little-known Tasmanian farmer contributed to Australia’s golf history. Even committed golf fans will discover tales they’ve never heard, or new details on well-known subjects. This is a book for every golf lover, golf sceptic or anyone with an interest in professional sport.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION Author Details

In 32 years as a journalist, Charles Happell has covered many of the world’s leading sports events, including the Italia90 World Cup, Sydney Olympics and US Masters golf. At Melbourne’s Age newspaper, he wrote about golf and covered 10 majors, including five Masters, before being appointed the paper’s Sports Editor in 2002. He later became Crikey’s sports columnist and has authored two best-selling books as well as a short biography of Australian golfer Karrie Webb. Michael Clayton is Australia's Mr Golf – a student of the game, as well as historian, course architect, former touring pro and journalist. There are few more knowledgeable commentators on the sport. Mike played on the Australasian Tour for 26 years, winning seven times, and also competed on the European Tour for 18 years, winning the 1984 Timex Open. For many years he wrote a golf column in The Sunday Age. He is now a course architect, partnering with 2006 U.S. Open champion Geoff Oglivy to create a design company, based in Melbourne.

Key Information Publication

01 August 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781743794678

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Sport & fitness

Format

234 x 153 mm

Extent

304pp

Illustrations

Text only

Age Range

Terms

SOR

• • • •

Includes over forty stories from throughout golf’s long history and from across the globe. High-profile contributors take you behind the scenes of the game at all its levels. Stories range from the serious to the curious to the hilarious sides of one of the world’s favourite sports. The prefect gift for any golf lover this Father's Day.

hardie grant publishing hardiegrant.com

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Daniel Ricciardo Nate Saunders

C OV E R

Australian racing car driver, Daniel Ricciardo, who competes in Formula One for Red Bull Racing, started out in go-karts at the age of 9. After working his way through the go-kart ranks, in 2005 he entered the Australian Formula Ford series and secured a scholarship for Formula BMW Asia championship. He won the British Formula 3 Championship in 2009. And after Mark Webber announced his retirement from Formula One, Ricciardo was confirmed as his replacement at Red Bull Racing for 2014.

DRAF T

In his first season with Red Bull, Ricciardo finished third in the championship with his first three Formula One wins, in Canada, Hungary, and Belgium. After problems with car performance, Ricciardo returned to winning form after more than a two-year absence when he won the 2016 Malaysian Grand Prix, eventually sealing third in the championship for the second time in three years at the 2016 Mexican Grand Prix. Daniel Ricciardo has proven that he’s got it all: speed, ambition and more than enough talent to become a champion of Formula One driving. In his past four seasons he has come fifth, third, eighth and third in the championship rankings. Ricciardo has a deserved reputation for being one of F1's best qualifiers, and classiest racers even with an under-performing car.

Publication

01 August 2018

Binding

Hardback

Price

AU$45.00 | NZ$50.00

ISBN

9781743794715

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Sport & fitness

Format

280 x 230 mm

Extent

224pp

Illustrations

Full colour throughout

Age Range

Key Information

Terms

SOR

•

After he burst onto the Formula One scene in 2014, everyone believes he is a potential world champion. Famous for his broad smile and great attitude, Daniel continues to push himself towards this ultimate goal. This book is a celebration of the ever popular, laid-back, Australian racing car driver and his Formula One career so far.

Author Details Nate Saunders is a journalist at one of the world's leading Formula One websites, espnf1. He writes regular features on motor racing and covers pre-season and race weekends with live commentary for sessions and also provides race, driver and team stories. Based in London, Nate is a passionate follower of Formula One.

• •

Formula One's Daniel Ricciardo is one of the world's most popular sportsmen. Celebrates Ricciardo's stellar career so far in the world's most exclusive international racing car events, Formula One. Relives all the major races of Ricciardo's career in words and pictures, makes a great gift for fans of Daniel or Formula 1.

OPPORTUNITY KNOCKS

2014

Below: Each second counts as Riccardo sits in the pitstop in the Malaysian Grand Prix in 2017.

Ricciardo’s big break presented itself at the same time as a drastic overhaul of F1’s regulations. Out went the loud, visceral V8 engines used since 2006 – with which Red Bull and Renault had claimed eight titles in four years – and in came the quieter, hybrid V6’s. It also put him alongside one of F1’s all-time greats. Until then, Sebastian Vettel was the Red Bull junior programme’s one and only success story, coming into 2014 with four world championships and 39 victories to his name. All but one of those victories had come during his dominant spell alongside Ricciardo’s fellow Aussie Mark Webber during their tumultuous time at Red Bull – after a close rivalry in 2009 and 2010, Vettel had dominated for the remaining three years of their partnership. Though Webber had almost beaten Vettel to the 2010 championship, the events of the following seasons – including the infamous ‘Multi 21’ episode at the 2013

2014

Malaysian GP, when the German had ignored a team order to pass and beat him - left an undeniable feeling that Red Bull was Vettel’s team. Vettel’s form coming into Ricciardo’s debut at the senior squad made for ominous reading, too. The German had finished the previous season with nine straight victories – his overall tally for the season was 13 - in a recordbreaking campaign. Add into all that the events of that year’s pre-season testing, where Red Bull soon realised Renault was significantly behind Mercedes with its fledgling V6 project, and was struggling for both performance and reliability, and it seemed like Ricciardo was going to be in the right place at the wrong time. But the Western Australian would put those doubts to rest immediately at his home grand prix; the season opener at Melbourne’s Albert Park.

Top: Riccardo is the third place getter in the Canadian Grand Prix in 2017.

2014

‘IN ANY SPORT A LOT OF IT COMES DOWN TO BELIEF. IF YOU TRULY BELIEVE IN SOMETHING THEN YOU TEND TO MAKE IT WORK.’

2014

Left: Winner of the Formula 1 Belgium Grand Prix in 2016.

Above: Competing in the F1 Grand Prix of Russia in 2017.

‘I THINK PRETTY MUCH ALL OF THEM [VICTORIES] HAVE COME UNDER PRETTY CRAZY CIRCUMSTANCES OR THE RACES HAVE BEEN FAR FROM DULL.’

2014

hardie grant publishing hardiegrant.com

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Journey Through Wine: An Atlas 56 Countries, 100 Maps, 8000 Years of History Adrien Grant Smith Bianchi and Jules Gaubert-Turpin C OV E R

A beautiful cartographic history of the world of wine, from 6000 BC until today, with detailed maps and incredible facts about wine making, growing and drinking across the globe.

DRAF T

Welcome to your tour of the wine-growing world. Wine has rolled its barrel from the shores of the Black Sea to the mountains of the Andes, following humans and their dreams. But just how did a Pyrenean grape variety end up in Uruguay? And by what means were grapevines able to reach Japan? This book goes back through time to retrace the grape’s conquest of the world, stopping in each winemaking country, from the oldest to the most recent, to discover wines past and present, while also looking to the future.

Publication

01 August 2018

Binding

Hardback

Author Details

Price

AU$70.00 | NZ$75.00

ISBN

9781743794746

Publisher

Hardie Grant Books

Jules Gaubert-Turpin and Adrien Grant Smith Bianchi are lovers of wine and cartography. When they first became interested in oenology, they noticed a lack of up-to-date and beautiful guides. With Jules writing the words and Adrien drawing the maps, the duo set themsleves the challenge of joining their passions and embarked on creating a new way of approaching wine and its terroirs. A Journey Through Wine is the result.

Imprint

HG Local

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Category

Food & Drink

Format

327 x 243 mm

•

Extent

192pp

•

Illustrations

Full colour maps and illustrations throughout

•

Age Range

Terms

SOR

Key Information •

•

Timelines and quick stats about global wine production will give you the arsenal to impress even the most practiced wine snob. Guides to the top appellations in each country will act as the starting point in planning your next wine pilgrimage. Extra maps and flavour profiles introduce the major varieties we know and love, as well as helping you to discover some new favourites. Includes five regional Australian maps exploring wine in South Australia, Victoria, New South Wales, Western Australia and Tasmania. A completely unique and visually stunning addition to the shelf of any wine drinker, traveller or history buff.

Contents

The countries are organised by order of appearance of wine growing, from the eartiest to the most recent.

5 Introduction 6 How to use this book

Who made wine in 3000 BC? 10 BLACK SEA

13 Georgia

Who made wine in 500 BC? 37 Spain 39 CastillaLa Mancha 39 Andalusia 40 Castile and León 40 Catalonia

60 Tuscany 62 Umbria 63 Campanie 63 Puglia 63 Sicily

64 Montenegro 65 Albania 66 France

Who made wine in 500 AD? 94 WESTERN BALKANS

126 Mexico

97 Croatia

127 Cuba

98 Bosnia- Herzegovina

40 Rioja & Navarre

68 Alsace

15 Turkey

41 Galicia

69 Beaujolais

41 The islands

71 Bordeaux

100 Austria

73 Burgundy

103 Uzbekistan

19 Lebanon 20 Egypt 21 Israel-Palestine

43 Portugal 44 Vinho Verde

74 Champagne

44 Alentejo

75 Languedoc- Roussillon

45 Lisbon 45 Douro Valley

Who made wine in 1500 BC? 24 Romania

47 A river of wine: the Douro

48 Bulgaria 50 Italy

25 Moldova

52 Piedmont

26 A river of wine: the Danube

54 Trentino Alto-Adige

29 EASTERN MEDITERRANEAN

31 Greece

55 Lombardy 56 Friuli Venezia Giulia 57 Veneto

76 Loire Valley 77 Provence

78 A river of wine: the Loire 80 Rhône 81 South-West

82 A river of wine: the Rhône

84 Slovakia 85 Ukraine 86 THE MAGHREB

89 Morocco

32 Macedonia

58 Emilia-Romagna

33 Cyprus

59 Marche

90 Algeria

59 Abruzzo

91 Tunisia

124 CENTRAL AMERICA

96 Slovenia

14 Armenia 16 MIDDLE EAST

Who made wine in 1800?

99 Serbia

104 China 106 Switzerland 108 England

128 SOUTH AMERICA

130 Peru 131 Bolivia 133 Chile 134 Argentina 136 United States 139 New York

141 Washington

110 Germany

143 California

115 Czech Republic 116 Hungary

Who made wine in 1500? 120 Belgium

158 Ethiopia 159 Madagascar 161 Russia 162 Canada 164 New Zealand 167 Uruguay 169 Brazil 170 Japan 172 Poland

139 Oregon

109 Malta 112 A river of wine: the Rhine

Who makes wine today?

144 Sonoma & Napa

147 India 148 South Africa 150 Australia 152 South Australia

174 The outsiders’ 175 Share of worldwide production 176 Who will make wine tomorrow? 178 The world’s grape varieties 184 Flavours of the varieties

153 Victoria

190 Index of wine-growing countries

154 New South Wales

191 Bibliography

154 Western Australia

191 About the authors

154 Tasmania

Lorem ipsum

Arctic Circle

45˚ North

Tropic of Cancer

Who made wine in 1500?

Equator

Tropic of Capricorn

After the fall of the Roman Empire, the church takes it upon itself to maintain wine-growing traditions. The Ottoman occupation destroys numerous wine-growing industries in the Middle East and Eastern Europe, but production survives thanks to the monks, who make wine for religious purposes. Cross-breeding leads to new types of grapevines, and the notion of varieties is refined.

300

500

35˚ South

700

900

1100

1152 Eleanor of Aquitaine marries Henry II, and Bordeaux becomes English

• Belgium 1095 Pope Urban II calls for the First Crusade

118

1300

1336 Creation of Clos Vougeot in Burundy by the monks of Cîteaux Abbey

1500 1492 Italian navigator Christopher Columbus reaches America 1455 Gutenberg invents printing with metallic movable type, recycling an old winepress

1395 Duke Philip the Bold bans growing gamay in Burgundy

119

Austria

Liechtenstein

Mediterranean

Italy

Antiquity Denominazione di Origine Controllata

Trentino-Alto-Adige

Hectares planted

682,000 Annual production (in millions of litres)

4880 3

53%

August to October Period when winegrowing appeared

800 BC

Influences

Etruscans Greeks DOCG

Denominazione di origine controllata e garantita

DOC

Denominazione di origine controllata

IGT Vino da tavola

Barbaresco Barolo

Indicazione geografica tipica (table wine)

Italian wines are classed in four appellation levels. The most prestigious are the DOC and DOCG, representing 34 per cent of the country’s total wine production.

It’s the only country where wine is produced in every region.

Gulf of Genoa

RIMINI

Cinque Terre

San Marino

FLORENCE LIVORNO

Ligurian Sea

ANCONA

Tuscany

Chianti Elba

Marches

Umbria

Abruzzo

TERNI

Corsica

PESCARA

Ad ria tic Sea

Trebbiano d’Abruzzo

ROME

Molise

Lazio LATINA

Vermentino di Gallura

FOGGIA

iri

Campania NAPLES

SASSARI

Following the example of the Appellations d’Origine Contrôlée (AOC) in France, the Denominazione di Origine Controllata (DOC) protect 300 wine appellations thanks to exact specifications for each one. It’s impossible to define ‘Italian wine’: its richness is born of an exceptional, constantly evolving diversity. As in France, the wine industry is subject to numerous internal debates, where two generations clash over questions of ecology and taste.

Tyrrhenian Sea

Calabria Aeolian

PALERMO

Contea di Sclafani Marsala

Main varieties Sangiovese, Montepulciano, Merlot, Barbera, Nero d’Avola

Isla

Sicily

Tunisia

Cirò

MESSINA REGGIO CALABRIA

Str ai to fS ici ly

Catarratto Bianco, Trebbiano Toscano, Chardonnay, Glera

200

nds

CATANIA

Sicily

100

TARANTO

Gulf of Taranto

CAGLIARI

NORTH

BARI

Basilicata

Sardinia

Endemic variety

Puglia

Castel del Monte

Aglianico del Vulture

Sardinia

Aegadian Islands

BosniaHerzegovina

Emilia-Romagna

Liguria

Monaco

Lambrusco BOLOGNA

GENOA

France

0 A 50

PARMA

Croatia

Gulf of Venice

Harvest priod

TURIN

The production of wine stretches over the 20 regions of Italy, without exception: from the clay soils of the Aosta Valley to the volcanic earth of Sicily. It’s the only country where wine is produced in every region. While Italy is actually the world leader in terms of production, ahead of its French and Spanish neighbours, the gap between the three is nevertheless slight, and between them they still produce 47 per cent of the wine on the planet. Each region has its particular character, but we can distinguish two main types of terroir: those that line the Mediterranean and those situated in the heart of the country on the Appenine mountain range, a diagonal that links Milan to Naples.

Italy has always produced wine for here and elsewhere.

Veneto

47%

VENICE

VERONA

Slovenia

TRIESTE

VICENZA

Now

The first vineyards were planted in the south of the country, in Sicily and Calabria, before spreading towards the north, until there were vines in every region. Due to its strategic position for commerce in the Mediterranean, Italy has been involved in numerous wars and invasions. The history of Italian winemaking alternates therefore between hours of glory (the Roman Empire and the Renaissance) and dark periods (the invasion of the Goths, the fall of the Medicis and the Second World War).

Collio Goriziano

Tib

Proportion of white/red grapes

MILAN

Piedmont

Then t the height of Antiquity, the Greeks gave the country, and more specifically the region of Calabria, located at the toe of the boot, the nickname 'Oenotria', meaning 'Wine Country'. A designated land, in other words. Italy has always produced wine for here and elsewhere, for the pleasure of Florentine painters or the thirst of the Roman armies arriving at the gates of the Germanic tribes.

BRESCIA

NOVARA

Friuli

TRENTO

Lombardy

Aosta Valley

Etna Barolo Amarone della Valpolicel Brunello di Montalcino Taurasi

Switzerland

of Wine) who revealed to humanity the secret of the famed beverage in Sicily. With varied climates, diverse terroirs and a multitude of varieties, it would take a lifetime to explore Italian wines.

Global ranking (by production)

appellations pour débuter

Tuscany

According to legend, it was that darling Dionysos (aka Bacchus, God

Ionian Sea

SYRACUSE

Moscato di Siracusa

300 km

Malta F

H 51

Vesle

LanguedocRoussillon

NORTH

Vesle

ÉPERNAY

CHÂLONSEN-CHAMPAGNE

Vitry-le-François

D Lake Der-Chantecoq

TROYES

Lake Auzon-Temple Seine Reservoir

BAR-SUR-AUBE

Côte des Bar

Champagne isn’t a terroir wine. The grapes used to make it come from different parcels of land within the region and often from different years. Contrary to popular belief, the majority of champagnes are made using red grapes. But as these are fermented without their skins, where the colour resides, the juices remain white.

Champagne

BAR-SUR-SEINE Aube

Until the 17th century and the discoveries of Pierre Pérignon, known as Dom Pérignon, to whom we owe the mastery of effervescence and the systematic use of reinforced bottles and cork stoppers, it wasn’t unknown for bottles to explode in cellars or at the table.

20% 80% 2 AOC

26 Main varieties Carignan, Grenache, Syrah, Mourvèdre Roussanne, Marsanne, Viognier, Grenache Blanc French variety 3

Sommières

ul t

lthough far from the coast, Champagne is subject to the influence of oceanic air currents that bring rain no mountain range can stop. The chalk that makes up the Champagne region’s subsoil is notable for its double advantage of absorbing excess water and retaining heat. Thanks to its cold autumns, which allow slow maturation of the grapes, the region brings together all the necessary conditions for obtaining the acidity for making great sparkling wines.

Montgueux

Proportion of white/red grapes

Although the era of the ‘rough red’ has now passed, it’s not that simple to get rid of. By the end of the 1980s, the motivation provided by the creation of appellations, the planting of noble varieties and the arrival of young winemakers turned this region into one of the most dynamic and promising in the country.

Growing grapevines here dates back to the Roman era, but we must look forward to a more contemporary epoque to undestand this region. The development of the ports, the creation of the Midi Canal and the establishment of a railway linked to the capital allowed the region to provide to the whole of France what we might call ‘très ordinaires’ table wines. After the

Lake Amance

228,000

Second World War, the French wine industry was at its lowest ebb and the Languedoc, planted with high-yield varieties, immediately became the official producer of table wines.

espite its indisputable Mediterranean location, the Languedoc-Roussillon wine region receives, in its most westerly part, the cooling influence of the Atlantic Ocean. This phenomenon allows it to produce the oldest sparkling wine in the world: blanquette de Limoux.

ine Se

In all the four corners of the globe, this most sparkling of French regions has become the uncontested invitee to great events. Each minute, worldwide, 578 champagne corks are popped.

VITRY-LE-FRANÇOIS

Aub e

French variety

Côte de Sézanne

Chardonnay

Facing the sea and its destiny, the largest wine-growing region in France looks very far ahead.

Côte des Blancs

Hectares planted

Hé ra

CHÂTEAU-THIERRY

CHÂTILLONSUR-MARNE

Terrasse du Larzac LODÈVE

Grès de Montpellier MONTPELLIER

Clairette du Languedoc Grès de Montpellier Faugères Pézénas b Or

Languedoc 0

30 km

Hectares planted

34,500

Can

St-Chinian

Picpoul de Pinet

Mi di

Cabardès

Malepère

Terrasse de Béziers

Minervois

Limoux

AGDE

La Clape NARBONNE

CARCASSONNE

Corbières

Quatourze

Étang de Thau

BÉZIERS al d u

SÈTE

M E D I T E R R A N E A N

n io

S E A

LIMOUX

Proportion of white/red grapes

Fitou

45%

Côtes-du-Roussillon

AOC

Roussillon

55%

PERPIGNAN

Côtes du Roussillon Villages

Saint-Chinian Faugères Minervois Banyuls Pic Saint-Loup 0

Spain B

appellations to start with

NORTH

COLLIOURE

Collioure Banyuls A

NÎMES

Pic Saint-Loup

Vallée de la Marne

Montagne de Reims

REIMS

Vallée de l’ Ardre

Pinot Noir, Pinot Meunier

Massif de Saint-Thierry

Main varieties

G u lf

40 km

H 75

in a

Gascoyn e

an t

MARYBOROUGH

Lake Carnegie

CHARLEVILLE

COOBER PEDY

Queensland ar

Lake Barlee LEIGH CREEK

Swan District

Lake Torrens

PERTH

Geographe

N O R TH

Margaret River Manjimup Great Southern Pemberton

Mu rr ay

Southern Flinders Ranges Great Australian Bight

ESPERANCE

Clare Valley

Murray Darling

Riverland

ADELAIDE

Cap Leeuwin

Australia

McLaren Vale

Swan Hill

Coonawarra

Macedon Ranges

Barossa Valley

PORT MACQUARIE

Hunter Orange

WARRNAMBOOL

King Island

Drawing on high-performance production equipment, great climatic variations and an appropriate choice of varieties, the largest island on the planet has become an important figure among the countries of the New World.

NEWCASTLE

Gundagai

SYDNEY WOLLONGONG

Shoalhaven Coast

TA S M A N S E A

ALBURY

Yarra Valley

Victoria

MELBOURNE

Henty

MOUNT GAMBIER

Hastings River

Rutherglen CANBERRA Goulburn Valley

Tasmania

island continent

Riverina

TAMWORTH

Tumbarumba

Kangaroo Island

Shiraz

LISMORE

COFFS HARBOUR

MILDURA

Barossa Valley

ALBANY

Granite Belt

New South Wales

BROKEN HILL

PORT AUGUSTA

Western Australia

GOLD COAST

ng rl i Da

Lake Frome

EYRE

Peel

BRISBANE

WALGETT

BOURKE

South Australia

KALGOORLIE

CALOUNDRA

TOOWOOMBA

Lake Eyre

Lake Moore

MANDURAH

MILES

Bok

Mongers Lake

ROMA

QUILPIE

Lake Austin

GERALDTON

South Burnett

a Di

Cooper Cr

WARBURTON

MEEKATHARRA

Fin ke

Murchison

H BUNDABERG

Global ranking (by production)

Mornington Peninsula it Stra Bass

Furneaux Gurop

Hectares planted

149,000

North Coast LAUNCESTON

Then

Now

To profit from their Mediterraneantype climate, Australian vineyards are concentrated around the southern coastal areas. Australia is the only New World producer to have adopted shiraz, originally from the Rhône Valley, as the flagship variety for its reds. In the South Australian and New South Wales wine regions, it yields strong wines with aromas of mature fruit and spicy notes. Benefiting from a gentler climate, Victoria and Tasmania are renowned for their pinot noir and chardonnay. The strength of the Australian dollar has stimulated imports to a critical point: the bestselling wine in the country is from New Zealand … Already at the limit of aridity, the Australian wine industry is threatened by global warming, which risks rendering wine-growing impossible.

ine cuttings were brought to Australia with the First Fleet in 1788, but it was 30 years before the first bottle of Australian wine was exported. Lacking the necessary ideal conditions in their own country, the British saw an opportunity to create their own wine industry. It is widely believed that the first shiraz (otherwise known as syrah) plants were introduced from Europe in 1832 by James Busby, who brought over 300 varieties into the country, planting them in the Botanic Gardens in Sydney and at his Hunter Valley property. At the end of the 19th century, a great construction project begun to bring water to the arid plains and increase the area available for agriculture.

Syrah is the country’s flagship variety.

The British saw an opportunity to create their own wine industry. 5

A 150

Derwent Valley Huon Main varieties

Annual production (in millions of litres)

East Coast

1300

HOBART

Syrah,* Merlot, Cabernet Sauvignon,

Tasmania

Chardonnay, Sémillon, Sauvignon Blanc

Proportion of white/red grapes

55%

* locally called Shiraz 0

200

400

45%

Harvest period

600 km

5 SYDNEY MELBOURNE

February March appellations to start with Barossa Valley Murray Darling Yarra Valley Mornington Peninsula Tasmania

Period when winegrowing appeared

1791 Influences

European colonists

H 151

The outsiders They are young, beautiful, full of energy and ready to face the challenges of Mother Nature to produce wine. It’s difficult to map these countries where there are no real wine-growing regions and where production is still small, but you can’t make a wine atlas without saluting their perseverance.

Sweden

ow do you produce wine in such a cold country? Thanks to the sun! Located close to the North Pole, Sweden has longer days than most European countries. During the summer, the grapes ripen by making the most of two hours’ more daily sunlight than in France. Wine production remains as small as it is fragile: each year, the extreme cold snaps of November threaten the country’s dozen or so hectares of grapevines.

Paraguay

araguay tends to be forgotten when talking about South American wine-making. While its Argentine and Chilean neighbours are becoming the stars of the New World, Paraguay is barely managing to keep its head above water. It should be pointed out that it’s the only wine producer on the continent without a coastline and that’s removed from the famous Andes mountain range, the source of the greatest South American terroirs.

Zimbabwe

ike the majority of African countries, Zimbabwe owes the renaissance of its wine-growing industry to its independence, won in 1980. Confronted with a Sub-Saharan climate, the grapevines have climbed to altitudes of 1500 metres to enjoy more favourable conditions than those of the arid plains. Given the costs of production, some winemakers have no other choice than to package their wines in 1 litre cardboard cartons.

174

Thailand

rapevines were introduced by the French in the 17th century but it wasn’t until after the Second World War that entrepreneurs invested in the region. Since 1995, a dozen or so winemakers have shared the 300 wine-growing hectares of this most dynamic South-East Asian country. Growing interest in wine among the middle classes offers a real opportunity for local producers.

Share of worldwide production

Humans produce 800 litres of wine per second in more than 60 countries, but the trio at the top accounts for half this volume.

Other countries New Zealand Romania Russia

Tahiti

ost in the Pacific Ocean, this island belongs to French Polynesia but shares only its nationality with Paris. Today, we could count only one active wine producer. This makes its product the wine produced the furthest from a continent. Imagine the adventure just to obtain the corks …

Portugal

Italy

Germany Argentina Chile

Kazakhstan

ittle known but not small, the Kazakh wine area covers 13,000 hectares and is thus larger than that of Canada. The scorching summers force the producers to concentrate on dessert wines of varying sweetness.

South Korea

f the Koreans are still modest producers, they’re not small consumers, since the country imports more than 31 million litres of foreign wine each year. The wine-growing area is in the neighbourhood of 20 hectares, about the size of a single Burgundian estate.

South Africa

France

China Australia Spain United States

175

The world’s grape varieties A variety is a type of grapevine plant combining its own set of characteristics. And as for all plants, each variety deserves a particular terroir to express itself fully. The same variety won’t give the same wine in Tuscany as in Chile. The list of grapevine varieties numbers 6000, but about 20 account for virtually all wine production worldwide.

Merlot 267,000 hectares

World share of the merlot grape variety in hectares planted

1 France 2 Italy 3 United States 4 Spain 5 Romania

178

Suppler than cabernet sauvignon, with which it’s often blended, it gives fruity reds and surprising rosés. Because it ripens early, it’s one of the varieties that’s most threatened by global warming.

Pinot Noir 86,000 hectares

World share of the pinot noir grape variety in hectares planted

The freshest of the red varieties. Despite its capricious and delicate side, this king of Burgundy has conquered the New World’s largest wine industry.

1 France 2 United States 3 Moldavia 4 Italy 5 New Zealand

Sauvignon Blanc 110,000 hectares

World share of the sauvignon blanc grape variety in hectares planted

Not too hot, not too cold, this variety prefers a temperate climate. Long the showcase for Sancerre and Pessac-Léognan, it has become the most planted variety in New Zealand. Has the student become the master?

1 France 2 New Zealand 3 Chile 4 South Africa 5 Moldavia

179

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Black c truffl ur e

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Muscat

Negroamaro

Pedro Ximénes

Nero d’Avola

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bla c

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cherry, p ack ry, dri run l B ber ed h k

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, peach, nge e, ca vanil a r min ram as

Négrette

honey ttle, ri suckl a W h, ap cot, g r ac

•

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Nebbiolo

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Mourvèdre

•

Malbec

blackber nt, rbes d ry, bl a r he eP r s,

•

ocoa, pom y, c ice, va egra r r cor nil l li

wers, nutm Flo on, apri eg, co lem

e, rbs e

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ocoa, blac y, c her, sp kcur r r eat ice s l

Melon de Bourgogne

e flowers, w hit tree, al attl mo W den

•

, grapefr mon u e L ple, shellfi it sh ap

(Petit et gros)

rrant, bla kcu rry, clov ckbe c a he es, c

Montepulciano

a, co

•

Maseng

m, orega Plu erry, no, spi kb c lac

•

Grenache Blanc

ce, vin ro ry r

Grenache

•

, ar t in

186

•

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•

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spberry, vio Ra ee, choco let, lat off

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Glera

•

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•

ite flow Wh e, ers, appl pear

•

rry, redcur wbe ra herry, spice ra s c

•

Gewurztraminer

•

Marsanne

Corvina

Furmint

Mondeuse

•

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gre erry, en pea h C amon, alm r o nn

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Merlot

Folle Blanc

wh i

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ate, gran rasp me , orange, p be e e os

187

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Explore Australia 2019 Explore Australia The latest revised and updated edition of the ultimate travel reference guide to Australia – now in a larger format and hardback.

DRAF T

C OV E R

Now in its 36th edition, Explore Australia has stood the test of time as Australia's favourite travel bible. Featuring listings for more than 700 regional towns across every state and territory, information on capital cities, touring regions and suggested daytrip options, Explore Australia 2019 covers more of the country than any other Australian guidebook on the market. And now for the first time ever, this book will be published in a larger, hardback format, making it the perfect gift for Father's Day. Start planning your next holiday with the A–Z town sections – in each listing you'll discover things to see and do, festivals and markets, public transportation options, and nearby attractions such as national parks. A new section at the front of the book looks at the country by theme, highlighting the best Indigenous tourism opportunities, leisure travel options, kid-friendly attractions and food and wine touring around the country. Packed with so much information, this guide is the ultimate reference tool to have on your bookshelf at home!

Publication

01 August 2018

Binding

Hardback

Price

AU$60.00 | NZ$65.00

ISBN

9781741175684

•

Publisher

Explore Australia

•

Imprint

Guides

Series

Category

Travel

Format

283 x 216 mm

Extent

520pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Key Information •

• •

Now in hardback and a larger format, making it the ideal gift for all Australians! Revised and updated edition. The atlas section has been removed, so the focus in on the comprehensive town information, as well as touring regions and daytrip itineraries. New section at the front offers top ten lists by theme including Indigenous Australia, adventure and leisure travel, kid-friendly travel and gourmet touring. Ideal for planning your next holiday anywhere in Australia!

hardie grant publishing ADVANCE INFORMATION

hardiegrant.com

Explore Australia 2019 GTIN: 9349685009429

6 copy pack with 50% discount

DRAF T

C OV E R

RRP: $360 With discount: $180 NZ RRP: $390 With discount: $195

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

New York Precincts A Curated Guide to the City's Best Shops, Eateries, Bars and Other Hangouts Pip Cummings

C OV E R

Discover the coolest places in Manhattan and Brooklyn in this beautifully designed guidebook to NYC.

DRAF T

When most travellers dream of New York City they picture the island of Manhattan, with its Art Deco skyscrapers, grand museums and cinematic streetscapes. And while 'the Island' remains the beating heart of high culture and the birthplace of 1960s bohemia, the flourishing borough of Brooklyn has more recently piqued the curiosity of visitors and locals alike. Situated on Long Island, the borough of Brooklyn's melting pot of immigrants and artists has fostered a vibrant new music, food and arts culture. New York is the city you know intimately from books and movies, but along with its familiar landmarks, it also nurtures many hidden treasures that can only be found with the help of local knowledge.

Publication

01 August 2018

Binding

Hardback

Price

AU$39.99 | NZ$44.99

ISBN

9781741175479

Publisher

Explore Australia

Imprint

General

Series

The Precincts

Category

Travel

Format

210 x 170 mm

Extent

264pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

In this beautifully designed book, author Pip Cummings offers an insider’s curation of the very best cultural, shopping, eating and drinking experiences New York City has to offer. The book is organised into precinct chapters – 13 precincts in Manhattan and eight for Brooklyn – with maps, detailed reviews, stunning photography and many top tips so you can get the best out of your short or longer stay in the Big Apple.

Author Details Pip Cummings was researching for a graduate degree in philosophy when she fell under New York’s spell in the late 1990s, and designated it a ‘future home’. Born in the USA and raised in Australia, she finally made good on her promise to move back to NYC in 2011, after a decade working as a journalist at The Sydney Morning Herald . Pip continues to write culture stories from NYC for Australian newspapers and other media, as well as contributing to Gotham and Hamptons magazines. She is currently a Senior Editor of Tina Brown Live Media’s Women in the World , in association with The New York Times , and is a founding co-editor and contributor to the specialist women’s travel website Holiday Goddess . New York has been one of the great loves of Pip's life. She's lived in downtown Manhattan and in Brooklyn, and vacations on Fire Island in the summer. New York is a fast-paced city that can be delightful and difficult all in the same hour, but – as with all relationships – you get out of it what you’re prepared to put into it!

Key Information • • • • •

Yes, there are many other guidebooks to New York, but only this guide covers Brooklyn in almost as much detail as Manhattan. NYC is a perennial favourite travel destination and there are many people who just like to collect books on the city. Award-winning design and stunning photography makes this the ideal gift or coffee table book to keep even after you return from your holiday. Divided into separate precincts, each featuring eight of the author’s favourite shopping, eating and drinking places, plus key attractions and tours. Other titles in this series: Melbourne Precincts 9781741175158, Tokyo Precincts 9781741174687, Hong Kong Precincts 9781741174694, Sydney Precincts 9781741174946, Paris Precincts 9781741174984, London Precincts 9781741174991, and Barcelona Precincts 9781741175554.

5. EMPIRE DINER 210 Tenth Ave, Chelsea 212 335 2277 www.empire-diner.com Open Mon–Sun 8am–1am

This freestanding retro diner, built in 1946, is a cult classic, featured on the cover of Tom Waits’ Asylum Years album, and in films including Home Alone 2, Men in Black 2, and Woody Allen’s blackand-white ode to the city, Manhattan. But while the building is beloved, the culinary experience suffered some false starts over the years. That is, until 2017, when chef John DeLucie (Bedford & Co.) and the team behind local 24/7 mainstay Cafeteria (119 7th Ave), refurbed the interior with soft leather banquettes and pale wood, and brought fresh interpretations of American classics. Fried chicken gets a sourdough pretzel crust, hanger steak is served with a black truffle vinaigrette, and pigs in a blanket feature confit pork and pickled cabbage. The refined diner fare remains comforting, and the warm interiors have proved a hit with art-lovers fortifying themselves for a Chelsea gallery-crawl.

090

Meatpacking District and Chelsea

1340 NYC Precincts_1_2.indd 90-91

6. MOMOFUKU NISHI 232 Eighth Ave, Chelsea 646 518 1919 https://nishi.momofuku.com Open Mon–Sun 12pm–3pm & 5.30pm–11pm

This newly renovated and reopened Italian restaurant has an Asian-fusion provenance under innovators, Momofuku impresario David Chang and chef Joshua Pinsky. Bucatini cacio et pepe, for example, is turned vegan by replacing cheese with chickpea miso; a whole fried lobster is served on noodles with garlic and chilli, crispy fried shrimp grace the appetisers, and pork ribs are served with a sweet and sour garlic sauce. Then there’s the Impossible Burger, served three ways on the lunch menu. The invention of a Silicon Valley start-up, it warranted its own profile in Wired magazine as ‘the fake meat that “bleeds”’, with a patty entirely made of plants, that sizzles, smells and tastes as if it were crafted from the finest beef. A limited number of this eco-friendly oddity of Californian food science are available daily on a first-come, first-serve basis, so booking for a lunch sitting is advised.

Meatpacking District and Chelsea

091

15/2/18 11:16 am

1. FLAMEKEEPERS HAT CLUB 273 West 121st St 212 531 3542 www.flamekeepershatclub.com Open Tues–Wed 12–7pm, Thurs–Sat 12–8pm, Sun 12–6pm

Mark Williamson – dapper in a top hat, with denim jacket and rolled trousers – has conjured a surprising hybrid of old-school refinement and hipster self-expression in this stylish hat store, aiming to ‘pass the torch of good taste from one generation to the next’. On a recent weekend, customers included an older ‘church guy’ and a woman in jeans and tank top, confidently completing her look with a fedora. Against exposed brick walls, sleek shelves display a range of men’s hats from wool- and fur-felt classics to top hats, gondoliers’ boaters from Italy, straw hats from Ecuador and French berets. Expect to pay a few hundred dollars at the top of the range. Williamson, who deploys the steamer in the corner with a magician’s flourish, will happily offer advice but insists ‘the mirror is the best salesman in the house’.

146

Harlem

1340 NYC Precincts_1_2.indd 146-147

2. MALCOLM SHABAZZ HARLEM MARKET 52 West 116th St212 987 8131 Open Mon–Sun 9am–8pm

Reminiscent of Dakar, according to my well-travelled shopping companion, as we cruise racks of vibrant dashikis and piles of mud cloth in this sprawling market at the heart of Harlem’s ‘Little Senegal’. Up to 100 vendors gather daily in the semi-enclosed bazaar, selling inexpensive fashion and jewellery, baskets, masks, drums and other homewares. Score some supersized beaded earrings or a length of Dutch wax fabric. Many merchants have similar wares, so comparison shop before parting with your cash. Sundays are quieter, which can give you an advantage in the hunt for a discount, but expect a little bit of a hard sell nonetheless – it’s all part of the fun.

Harlem

147

15/2/18 11:17 am

CATBIRD

NARNIA VINTAGE

219 Bedford Ave 718 599 3457 www.catbirdnyc.com Open Mon–Fri 12–8pm, Sat 11am–7pm, Sun 12–6pm

672 Driggs Ave 718 781 4617 http://narniavintagenyc.com Open Mon–Sun 11am–7pm

The star attraction of this tiny store is a tiny ring – fashioned from gold and half a millimetre wide. The ‘threadbare ring’ costs less than $50, but the shop’s stackable-rings specialty is designed to be highly addictive, and weekend crowds bear this out. This and other covetable day-today pieces – like Catbird’s personalisable charms and first-knuckle rings – are designed in-house, and are sold alongside items from designers like Pamela Love, Sofia Zakia and Nancy Kraskin. The grey boutique also carries a well-edited range of home products and stationery, including its signature Neighbor’s Fig Tree candles – an ode to Brooklyn’s abundant trees, with a suggested reading list of classic New York stories tucked inside the box. Catbird’s associated Wedding Annexe around the corner (540 Driggs Ave) sells non-traditional rings by local designers, takes inspiration from bohemian couples such as Serge Gainsbourg and Jane Birkin, and aims to be ‘dude friendly’.

158

Williamsburg

1340 NYC Precincts_1_2.indd 158-159

Otherworldly by name and by nature, Narnia Vintage is a dreamy space – not crowded, yet full of bohemian, one-of-akind treasures waiting to be discovered during a leisurely browse. Proprietor Molly Spaulding painted the floor herself – it depicts phases of the moon – as well as a motif of rainbow stripes that flows down the wall, creating the perfect backdrop for colourblocked garments that span 100 years of fashion. The sales desk is set towards the rear of two rooms separated by curtains, and there are no overbearing sales pitches or sense of surveillance – just the opportunity to explore a range of ’80s sequins, ’70s Lanvin pantsuits and finely embroidered Chinese jackets alongside vintage Afghan pendants and leather belts, plus a glass cabinet of crystals. The fact that everything feels like a precious find is not reflected in the prices, which range from under $50 into the hundreds, for rare and designer labels.

Williamsburg

159

15/2/18 11:17 am

EGG

ODDFELLOWS ICE CREAM CO.

109 North 3rd St 718 302 5151 www.eggrestaurant.com/en Open Mon 7am–5pm, Tues 7am–3pm, Wed–Fri 7am–5pm, Sat–Sun 8am–5pm

Williamsburg’s play-hard lifestyle drives a demand for restorative morning meals, and the success of this local favourite proves that a restaurant can be taken seriously even without a dinner sitting. According to owner George Weld, the all-day breakfast venue – which has a second outpost in Tokyo – adheres to an uncomplicated ethos: simple food, cooked perfectly from good ingredients. The eggs Rothko is a crowd favourite – a thick slice of brioche with an egg cooked in its middle, covered in a blanket of creamy, melted Vermont cheddar. Fresh-baked buttermilk biscuits are accompanied by gravy or sweet condiments, or – on the lunch menu – by fried chicken. Sandwiches feature indulgent fillings, like fried oysters, pulled pork or seared duck breast and duck liver pate, but it’s the all-day breakfast that has won hearts for over a decade now.

160

Williamsburg

1340 NYC Precincts_1_2.indd 160-161

175 Kent Ave 347 599 0556 www.oddfellowsnyc.com Open Sun–Thurs 12–11pm, Fri–Sat 12pm–12am

LOCAL TIP For all-day southern comfort favourites, from chicken and waffles to banana cream pie, head to Pies ’n’ Thighs (166 South 4th St).

Don’t be fooled by the old-school appearance of this 20-seat ice cream parlour – a nostalgic confection of wooden stools, a chalkboard menu and candy-striped walls. Its rotating selection of 12 flavours is 100 per cent futuristic, and includes chorizo caramel swirl, cornbread, purple rice, edamame, and caramelised onion – all of which can also be spun into sodas or thick shakes. In an archive that now numbers more than 300 flavours, from peanut butter and jelly to foie gras, only one was ever deemed too odd even for Oddfellows and retired from the list: coconut curry.

Williamsburg

161

15/2/18 11:17 am

3. SISTERS 900 Fulton St 347 763 2537 www.sistersbklyn.com Open Mon–Fri 8am–2am, Sat–Sun 10.30am–2am

Sisters can be a little ‘form over function’ but, if you value design and like your dining experiences Instagram-worthy, then this space will definitely appeal. The main room is dominated by a skylight, 10 metres up, whose geometric panes are echoed in the monumental wooden bar, the floor tiling and even the logo. The simple lunch and dinner menus change seasonally, and focus mostly on snacks and shared dishes using organic and locally sourced ingredients, with a handful of larger options (‘a bit more’) at dinnertime. At night, the back room becomes a live music venue or hosts a DJ, and the venue transforms to a livelier bar and place to hang out.

196

Fort Greene, Clinton Hill, Bed–Stuy

1340 NYC Precincts_1_2.indd 196-197

LOCAL TIP Many locals enjoy Sisters as a good place to wait for a table to come up at the small, intimate and acclaimed Emily pizzeria, directly across the road (919 Fulton St).

Fort Greene, Clinton Hill, Bed–Stuy

197

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Adelaide Street Directory 2019 57th ed The latest edition of the UBD Gregorys Adelaide Street Directory has been fully revised and updated. Offering clear, comprehensive mapping at the best scale this directory is an essential tool when navigating your way around Adelaide and its surrounding suburbs and Victor Harbor. You will find all the detail you have come to expect from a UBD Gregorys product with the latest updates on the streets you need to navigate. As well as the many new streets included there are easy to read street index with over 30,000 street listings, suburbs listing including postcodes, and over 5,400 facilities listed. CBD maps at a scale of 1:5000 and an index to buildings for these maps, a list of city building numbers, main road maps with an index to streets and state mapping with an index to towns. More than ever you can trust your UBD Gregorys street directory to get you to your destination safely and on time. Inclusions in this 2019 edition of the Adelaide directory are over 150 new streets, further development in the subdivisions of Mount Barker, Munno Para, Munno Parra West and Seaford Heights and the Torrens Road to River Torrens Project Publication

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UBD and Gregorys Street Directories are two years ahead of Google Maps in terms of updates making them the most reliable source of mapping in Australia There are 4.5 million active users of Street Directories in Australia and almost 2 in 3 people said they will continue using Street Directories 8.5% or 378k Australians update their street directories every year, or 1.5m update their directories every 1-3 years The most common reason for using Street Directories is People are used to using them Reliability/good a s back-up for when phones/GPS fail due to technical issues Their larger size (much bigger than a screen) – easy to use and read They are reliable 55+year olds are the main users of street directories The 55+ age group uses street directories mainly because they are familiar with using them. They prefer the larger (A4) size street directories as they are easier to read. 18-24 and 25-39 Age Groups. They update their street directory more frequently than older owners and they like to keep it in the car as a backup for when their phone or GPS doesn't work. There is greater interest in the glove box size amongst these groups. UBD and Gregorys have the highest brand awareness among Street Directory Users, with 67% and 57% brand recognition respectively. Huge national marketing and publicity campaign on release with outdoor, transit and digital advertising.

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Sydney & Blue Mountains Street Directory 2019 55th ed The latest edition of the UBD Gregorys Sydney and Blue Mountains Street Directory has been fully revised and updated and includes truckies information. Offering clear, comprehensive mapping at the best scale this directory is an essential tool when navigating your way around Sydney and its surrounding suburbs with a separate section for the Upper Blue Mountains. You will find all the detail you have come to expect from a UBD Gregorys product with the latest updates on the streets you need to navigate. As well as the many new streets included there are easy to read street indexes with over 56,000 street listings, suburbs listings including postcodes, and over 13,500 facilities listed. Also included are CBD maps at a scale of 1:5000 and an index to buildings for these maps, maps and a list of Sydney & Parramatta CBD building numbers, a list of bridge clearance heights, Sydney international and domestic airport terminal maps, Moore Park and Sydney Olympic Park maps, main road maps and state mapping with an index to towns. More than ever you can trust your UBD Gregorys street directory to get you to your destination safely and on time.

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Brisbane Refidex Street Directory 2019 63rd ed The latest edition of the UBD Gregorys Brisbane refidex has been fully revised and updated. Offering clear, comprehensive mapping at the best scale this directory is an essential tool when navigating your way around Brisbane and its surrounding suburbs including comprehensive sections for the Gold and Sunshine Coasts. You will find all the detail you have come to expect from a UBD Gregorys product with the latest updates on the streets you need to navigate. As well as the many new streets included there is an easy to read street index with over 41,500 street listings for Brisbane and thousands more if you include the Gold & Sunshine Coast indexes. There is also a suburbs and localities listing including postcodes, and over 5,800 facilities listed. CBD maps at a scale of 1:5000 and an index to buildings for these maps, main road maps covering from Boreen Point in the north to Mooball (NSW) in the south, a bridge clearance heights listing, and eleven state maps with an index to towns. More than ever you can trust your UBD Gregorys street directory to get you to your destination safely and on time.

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01 August 2018

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9780731931606

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Perth Street Directory 2019 61st ed The latest edition of the UBD Gregorys Perth Street Directory has been fully revised and updated. Offering clear, comprehensive mapping at the best scale this directory is an essential tool when navigating your way around Perth and its surrounding suburbs including Mandurah. You will find all the detail you have come to expect from a UBD Gregorys product with the latest updates on the streets you need to navigate. As well as the many new streets included there is an easy to read street index with over 39,500 street listings, a suburbs listing including postcodes, and over 6,300 facilities listed. Also included are CBD maps at a scale of 1:5000 and an index to buildings for these maps, main road maps and state mapping with an index to towns. There is also a map of Rottnest Island, Claremont Showground and ans Sir Charles Gairdner Hospital. More than ever you can trust your UBD Gregorys street directory to get you to your destination safely and on time.

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Melbourne Street Directory 2019 53rd ed The latest edition of the UBD Gregorys Melbourne Street Directory has been fully revised and updated. Offering clear, comprehensive mapping at the best scale this directory is an essential tool when navigating your way around Melbourne and its surrounding suburbs and Geelong. You will find all the detail you have come to expect from a UBD Gregorys product with the latest updates on the streets you need to navigate. As well as the many new streets included there is an easy to read street index with over 80,000 street listings and a suburbs and localities listing including postcodes and over 15,000 facilities shown on the maps. There are also CBD maps at a scale of 1:5000 and an index to buildings for these maps, main road maps and state mapping with an index to towns. There is also information on bridge clearance heights, driving with trams, public transport & hook turns in the CBD. More than ever you can trust your UBD Gregorys street directory to get you to your destination safely and on time.

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01 August 2018

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9780731931644

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Universal Publishers

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The Thinking Man's Guide to Life How to Network, De-stress, Make Friends and Everything In-between Alfred Tong Invaluable life advice that goes beyond a style guide to act as a true handbook to modern masculinity. The modern world is a tough place for the thinking man. Between the strain of making dating small talk, the pitfalls of business networking and the expectation that he will be widely informed and articulate on every environmental issue and internet zeitgeist, it is hard for him to feel on top of his game. But luckily help is now at hand.

The Thinking Man’s Guide to Life compiles the latest insights from psychology and neuroscience, combined with timeless advice from history’s greatest philosophers, to advise men on every aspect of their busy lives.

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01 August 2018

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Hardback

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AU$24.99 | NZ$26.99

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9781784881559

Covering rest, play, work and sport, Alfred Tong compiles interviews with experts in different fields such as psychology, jetlag and philosophy, to create an insightful guide for upwardly mobile men. Each section is broken down into informative features on how men can overcome the challenges in their lives. Featuring stylish illustrations, this is the perfect companion for any truly thinking man.

Author Details Alfred Tong is a journalist, trend forecaster and brand consultant. He has written for publications including The Times, Telegraph, The Face, Time Out, Harpers Bazaar and Esquire. He has also consults for American Express, Ralph Lauren, Nike and Thomas Pink.

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Hardie Grant (UK)

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176pp

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4 colour illustrations throughout

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Follow up to the successful Gentleman's Handbook. Includes interviews with experts in everything from jetlag to psychology. The author has impeccable credentials in men's journalism. The perfect gift for Father's Day.

T H E T H I N K I NG M A N ’ S GU I DE TO L I F E

I N T RODUCT ION

INTRODUCTION

You are holding within your hands a self-help book. There, I’ve said it: self-help book. Now, if you’re the type of person who quietly agonises over what people might think of your carefully curated, Instagrammable bookshelf, don’t worry! There’s actually a long and distinguished history of books of this kind, and one to which this one is hugely indebted. For what are The Book of the Courtier by Castiglione and The Art of War by Sun Tzu, if not self-help guides for the upwardly mobile Italian aristocrat and the Zhou dynasty warlord, respectively? Combining the latest insights from neuroscientists and psychologists alongside timeless thoughts from history’s greatest philosophers, Thinking Man’s Guide offers invaluable advice on everything from how to get a decent night’s sleep to how to make friends, all in a 6

CHAPTER ONE

WORK

T H E T H I N K I NG M A N ’ S GU I DE TO L I F E

‘Resilience is not only the ability to bounce back from adversity but also the strength to thrive in situations when confronted with change and uncertainty’ 46

CH A P T E R ON E: WOR K

‘Resilience is not only the ability to bounce back from adversity but also the strength to thrive in situations when confronted with change and uncertainty,’ says Dr Swart. ‘I use neuroscience to help my clients to get back to good decision-making after a setback and to develop the cognitive resources necessary to achieve peak performance during times of intense pressure.’ When we suffer a major setback, Dr Swart says our appetite for risk diminishes as we become less confident. This can be a particular problem for people working in finance whose job it is to assess and take risks. ‘Conversely, overconfidence leads to excessive risk and bad decisions,’ she says. ‘Our energy levels also diminish and with them our ability to motivate others, which is crucial when you are a leader.’ So here’s what to do when you make a complete fool of yourself at work.

T H E T H I N K I NG M A N ’ S GU I DE TO L I F E

CH A P T E R T WO: R E ST

HOW TO TUR N OFF (FOR A BIT )

Once upon a time, we dreamed of leaving the rat race to grow organic vegetables and make cheese in the countryside. Today, terribly nice, middle-class self-actualisers dream of one thing and one thing only: switching off our devices. We’ve never trusted them in the first place. They were for brash, self-important yuppie types. But then we got one of the damn things, and like everyone else we just could not stop. The early data and research is not yet conclusive but some of it seems to confirm what we suspected all along: that there is a link between the rise in smartphone and social media use and the rise in mental illness, especially among teenagers. But link does not mean cause. Perhaps more illuminating is the fact that the Waldorf School of the Peninsula – where Silicon Valley execs send their kids to receive ‘a renaissance education’ – bans the use of smartphones and tablets. 60

T H E T H I N K I NG M A N ’ S GU I DE TO L I F E

CH A P T E R T WO: R E ST

HOW TO SLEEP ( PROPER LY )

According to Harriet Griffey in her book I Want to Sleep, a good night’s rest is proven to help us concentrate more, maintain a healthy body weight, reduce stress and improve mood, and improve athletic performance and coordination. While we know instinctively that sleep is good for us, barely a week goes by without some sociopath CEO or politician claiming to have addressed all their emails by four a.m. before starting work at 6 a.m. These people are weirdos not role models. You need your sleep. But this attitude is slowly changing. Last year, none other than the RAND Corporation worked out the business loss of poor sleep in the United States at $411 billion – a gross domestic product loss of 2.28 per cent. Even Arianna Huffington now writes books about 78

T H E T H I N K I NG M A N â&#x20AC;&#x2122; S GU I DE TO L I F E

CH A P T E R F OU R : L OV E

HOW TO M A K E FR IEN DS

A 2015 study by the Movember Foundation, the charity behind the annual fundraising event in which men grow moustaches for the month of November, found that some 2.5 million men in the UK do not have a single friend they could turn to for help or advice in a crisis. The same study also discovered menâ&#x20AC;&#x2122;s chances of friendlessness almost trebles between their early twenties and late middle age, with married men less likely than single men to say they have friends to turn to outside the home. 150

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Gentleman's Guide to Cocktails Alfred Tong A stylish book filled with modern and classic cocktails, made especially for gents.

C OV E R

Careers and fortunes have been built on the back of a man’s ability to show people a good time, and what better way than to perfect the art of mixing a cocktail. In The Gentleman’s Guide to Cocktails Alfred Tong teaches you how to mix a Margarita with mojo, a Gimlet with grace, and a Peach Bellini that packs a punch.

DRAF T

With over 150 recipes – personally selected by Alfred for their style and flavour – it covers classics like the Bloody Mary and Old Fashioned to more experimental mixes, such as the Alabama Slammer and Hellfire Punch. As well as recipes, Alfred imparts his wisdom on essential cocktail etiquette. Learn how to make a toast with a Martini, close a deal with your good taste and charm, and most importantly, when to release your inner cad. Illustrated with sophisticated drawings by Jack Hughes, this book will turn the amateur home barman into the perfect cocktail party host.

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01 August 2018

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Hardback

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AU$22.99

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9781784881917

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Hardie Grant (UK)

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Hardie Grant (UK)

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Food & Drink

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177 x 140 mm

Extent

144pp

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Full colour throughout

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Author Details Alfred Tong is a journalist, trend forecaster and brand consultant. He has written for The Times and Telegraph , as well as The Face , Time Out , Harpers Bazaar , WGSN and Esquire , where he wrote the ‘Style Sleuth’ column. He has also consulted for American Express, Ralph Lauren, Nike and Thomas Pink, briefing their PR, design and marketing teams on shifts in male lifestyles, British street style and the future of luxury.

•

Excellent gift format, this is a must-have for the cocktail-loving gent in your life. Stylish illustrations by Jack Hughes.

INTR O DUCTION I once threw up in a Berkeley Square dustbin after drinking too many Flaming Ferraris. I drank them for a dare with my fashion-college chums at some Eurotrash nightclub in Mayfair. As I flicked a bit of stray vomit off the lapel of my jacket, I thought to myself, â&#x20AC;&#x2DC;Never againâ&#x20AC;&#x2122;. Cocktail culture, for many men, used to be something to ridicule. Ordering one was the kind of thing that an ageing lothario might do to impress a young girl. And perhaps because of the influence of Sex and the City, cocktails were also something for women and their gay friends. Now we have our own Sex and the City in the form of Mad Men. Like other great American art forms such as jazz, cocktail culture reached its zenith in the 1950s. And like jazz,

GLASSES Lord Byron used to drink out of a skull, patched up with bits of leather. German soldiers drank beer from a leather boot before heading out into battle. Here are some other drinking vessels you might want to consider.

TUMBLER

HIGH BALL

For short iced drinks like Old Fashioned and Negroni. Often referred to as an old fashioned after the drink.

For long iced drinks like G&T and Mojito.

CHAMPAGNE FLUTE

CHAMPAGNE COUPE

For champagne and champagne cocktails.

Not great for retaining fizz, but charming and often used for Margaritas.

MARTINI GLASS

COLLINS GLASS

For chilled drinks that are served without ice.

Originally used for gin-based drinks, but also good for tropical cocktails.

HURRICANE GLASS Shaped like a hurricane lamp and best for exotic drinks.

16 The Gentleman's Guide to Cocktails

FOOD Ideally, cocktails should be drunk before or after a meal. So if youâ&#x20AC;&#x2122;re inviting people out for evening cocktails suggest dinner before or after. And bear in mind, some drinks aid digestion and some whet the appetite.

Rufusâ&#x20AC;&#x2122; Reviver Ingredients

50 ml (1 oz) rye whisky 50 ml (1 oz) Italian amaro (e.g. Nonino) twist of lemon peel, to garnish Method

Stir the whisky and amaro in a mixing glass with ice. Strain into a chilled martini glass. Top with the lemon peel.

30 The Gentleman's Guide to Cocktails

CHAPTER 5 LITERATURE, TELEVISION & FILM

The golden age of cocktail drinking was the 1940s and 1950s. Happily, this coincided with the golden age of Hollywood. Much of the mystique and glamour of the cocktail comes from this period. In literature, the story is a little different. Authors prefer to write about wine and beer. Wine lends itself to all kinds of metaphorical flourishes – blood of Christ and all that – while beer is the drink of the working-class hero. All of which is gin and tonic to the worthy novelist. Cocktails tend to be the stuff of comedy and tawdry glamour. In both contexts, cocktails have played a key role in signifying a character’s personality traits and as a plot device. Copying your cinematic or literary hero by ordering their cocktail is usually best avoided. Nothing will make you look more stupid in a bar than to ask for your Martini shaken rather than stirred. But it is rather good fun. So in that spirit, here are some iconic cocktails from literature, film and television. 45

INTRODUCE THE ROGUE ELEMENT Just as a good Bloody Mary needs a bit of kick and spice to it, so too does your party. When you are at the cocktail bar get one of your female companions to befriend a group of attractive girls (strangers) and invite them to your party. Offer to pay for their taxi and get in it with them.

True Friendship Punch

Rum Cove

Planter’s Punch

Ingredients

(serves 20) 450 ml (16 oz) brandy 450 ml (16 oz) dark rum 450 ml (16 oz) whisky 125 ml (4 oz) orange Curaçao 75 ml (2" oz) lime juice, freshly squeezed 135 g (5 oz) caster (superfine) sugar 1 teaspoon Angostura bitters 700ml (25 oz ) soda water 1 orange, sliced 1 lemon, sliced peeled cucumber skin, to garnish herbs and spices of your choice, to garnish (such as cinnamon, nutmeg, ginger etc)

50 ml (2 oz ) white rum 1 teaspoon grenadine 15 ml (% oz) lime juice, freshly squeezed

50 ml (2 oz ) dark rum 25 ml (1 oz) lime juice, freshly squeezed sugar syrup 2 dashes of Angostura bitters soda water lime wedge, to garnish

Method

Shake the ingredients over ice and strain into a martini glass.

Method

Shake the rum and lime juice over ice, and add a dash of sugar syrup and Angostura bitters. Shake and strain into a highball glass filled with ice. Top up with soda and garnish with a lime wedge.

Method

Put the brandy, rum, whisky, Curaçao, lime juice, sugar and bitters into a large bowl. Put in the fridge for 2 hours. Just before serving pour the chilled ingredients over a large block of ice, add the soda water and spinkle with the herbs and spices. Recipe courtesy of Bompas and Parr

100 The Gentleman's Guide to Cocktails

101

Grantini

Gin Rickey

Brandy Alexander

Get a DJ in. Don’t just fiddle around on a computer. A good DJ actually doing some mixing adds to the sense of occasion. Make them play party music – Rolling Stones, Jay-Z, Michael Jackson, Rick James – nothing too cool or niche. Remember, you want French grandad to get jiggy with the Japanese divorcee, and he’s hardly going to do that to bloodcurdling drum and bass, is he? But he might just do it to Super Freak.

Ingredients

(serves 4) 300 ml (10% oz) prosecco 150 ml (5 oz) Stolichnaya Gold traditional pink lemonade 1 pear, quartered lengthways

50 ml (2 oz ) gin 15 ml (% oz) lime juice, freshly squeezed 15 ml (% oz) sugar syrup soda water lime wedge, to garnish

50 ml (2 oz ) brandy 25 ml (1 oz) white crème de cacao 25 ml (1 oz) dark crème de cacao 15ml (% oz) fresh single cream ground nutmeg, to garnish

Method

Chill the prosecco and vodka in a freezer for 1–2 hours. Half fill a large jug with big chunks of ice. Pour in the prosecco and vodka, and top up with pink lemonade. Add the pear.

Pour the gin, lime juice and sugar syrup into a highball glass filled with ice. Top up with soda water and garnish with a lime wedge.

Shake the ingredients well over ice and strain into a frosted martini glass. Garnish with a sprinkle of nutmeg.

102 The Gentleman's Guide to Cocktails

103

CHAPTER 10 BUSINESS AS USUAL Careers and fortunes have been built on the back of a manâ&#x20AC;&#x2122;s ability to show people a good time. Hedge funds often employ a person whose primary job is to entertain clients. And while advertising is no longer as booze-drenched as it used to be, much of an ad manâ&#x20AC;&#x2122;s time will be spent getting to know the clients they work for. Whatever you do, wherever you are in the world, one day your charm, sophistication and good taste will be put to the test in a professional context. This is how to win.

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Salad Feasts How to Assemble the Perfect Meal Jessica Dennison The ultimate guide to building delicious, hearty salads with ease. The wonderful thing about making a salad is that it’s a relaxed, stress-free way of cooking, with endless possibilities for customisation. By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a boring salad can start to look a lot more like dinner. In Salad Feasts , Jessica Elliot Dennison guides you through the art of creating the perfect meal with 65 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, Stilton and Pear salad, to the fuss-free Hot and Sour Chicken in Gem Lettuce, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season. Publication

01 August 2018

Binding

Flexibound

Price

AU$29.99

ISBN

9781784881641

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

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Category

Food & Drink

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Format

230 x 190 mm

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Extent

144pp

Illustrations

Full colour photography throughout

Age Range

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Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transforms ordinary salads into extraordinary feasts.

Author Details After working for Jamie Oliver on the re-design and product development of his highly profitable food and homeware range, Jessica Elliot Dennison now works as a cook, food writer and stylist. Clients in Sydney and London have included: Waitrose, Sainsburys, Woolworths, Pip&Nut, Liz Earle, Courier, Observer Food Monthly, Dorset Cereals, Westfield and Diageo.

• • •

65 simple and stress-free recipes which transform the salad into everyday feasts. All the recipes include substitute ingredients and are designed to make your salad-making flexible and easy, no matter the season or availability of shops near you. Elevates the humble salad into hearty, celebration-worthy meals. All recipes follow the basic formula: Pick Your Leading Veg+ A Filling Base + Some Interesting Contrast + Crunch and Added

Texture + A Memorable Dressing to Bring It All Together • • • •

Chapters include: Go-To Ingredients, A Quick Assembly (can be prepped and plated in under 20 minutes.), A Bit More Time and Larger Feasts. Ties into the trend of one-plate, platter-based meals, designed for sociable eating and sharing. Moves away from the traditional ‘meat and 2 veg’, championing vegetables instead, with easy options to add meat and fish throughout. Every recipe includes a ‘to assemble’ tip, to help you gather various aspects of the meal together into one, delicious feast.

CHAPTER

A QU I C K A SSE M B LY

These are my salads for when time is short. You can get all these recipes on the table in less than 20 minutes, some of them in just 10. Yet theyâ&#x20AC;&#x2122;re still big on flavour and texture and are a real joy to eat. Each has been designed to generously feed 4 people as a main, but will go even further when served with a few other salads, or one of the recipes from chapter 4 to form an even larger feast. A Quick Assembly

26 - 27

FIG, RADICCHIO HALOUMI with basil oil and pistachios

10 MINUTES

When you have the privilege of getting your hands on perfectly ripe, inseason figs, it’s only right to enjoy them very simply, with a few additional ingredients on the plate working to highlight their magnificence. Grating over naturally salty haloumi contrasts with the figs’ sweet juices, while the toasted pistachios and leaves bring some fresh crunch. A spoonful of the ridiculously easy basil oil brings the whole plate alive. This really is no-fuss, simple, seasonal eating. 60 g (2 oz) shelled pistachios 100 g (3½ oz) red butterhead lettuce 100 g (3½ oz) radicchio 1 serving basil oil (page XX) 8 ripe figs 170 g (6 oz) haloumi 4 slices (300 g/10½ oz) sourdough or rye bread ++ First, toast the pistachios in a dry frying pan (skillet) over a high heat for 1–2 minutes to release their natural oils. Transfer to the corner of your chopping board then, once cool, roughly chop. ++ Next, wash the lettuce and radicchio in a basin of cold water (this will freshen and crispen the leaves), pat dry then tear into a large mixing bowl. Pour half the basil oil over the leaves then, using your hands, gently toss to evenly coat. Transfer to a platter. To assemble

SUBSTITUTES

Roughly tear the figs over the leaves, then, using the large side of a box grater, grate over the haloumi. Scatter over the chopped pistachios then drizzle over the remaining basil oil to finish. Serve immediately, using the bread to mop up the fantastic herby oil and fig juices.

Pistachios hazelnuts, walnuts, pecans, almonds Red butterhead lettuce frisee, oak leaf lettuce, romaine lettuce Radicchio chicory (endive)

A Quick Assembly

32 - 33

EAST

Sweet Corn, Lime & Chilli Fritters or Chilli Fried Eggs

p.xx p.xx

Steamed Ginger, Lime & Lemongrass Sea Bass

p.xx

SO U THâ&#x20AC;&#x201D; A SIAN FEAST

Warm Wok Greens

p.xx

with spicy cashew eggs +

Shredded Mango, Lime & Peanuts with tomatoes and chilli

Larger Feasts and Menu Ideas

156 - 157

p.xx

A Quick Assembly

40 - 41

WARM PUMPKIN PEARL BARLEY with roast hazelnuts and crispy sage

45 MINUTES

Pumpkin and sage are a classic duo and here they’re tossed through chewy pearl barley, toasted hazelnuts and garlicky butter to form a hearty, comforting platter of food. Roasting the lemon alongside the pumpkin not only makes your kitchen smell fantastic when you open the oven door, but its caramelised flesh adds a surprising citrussy punch to the grains. 1 kg (2 lb 3 oz) pumpkin (sweet varieties like coquina, butternut, onion, kabocha and acorn squash all work well) 1 tablespoon olive oil ¼ teaspoon sea salt flakes 1 lemon 35 g (1¼ oz) blanched hazelnuts (see tip) 230 g (8 oz) pearl barley 2 bay leaves (optional) small bunch (15 g/½ oz) chives, finely chopped 1 garlic clove 100 g (3½ oz) salted butter small bunch (20 g/¾ oz) sage, leaves only ++ First, preheat the oven to 200°C/400°F/gas 6. Halve the pumpkin, scoop out and discard the seeds then cut into chunky wedges (don’t bother peeling it). Place in a single layer in a large roasting tray then rub in the oil and salt. Halve the lemon, add to the tray then roast for 35–40 minutes, or until the squash is beginning to char and catch at the edges. Remove from the oven and set aside. ++ Place the hazelnuts in a second baking tray and roast for 2–3 minutes to release their natural oils (keep an eye on them as hazelnuts can burn easily). Set aside on a chopping board to cool then roughly crush.

SUBSTITUTES

Squash sweet potatoes, cauliflower Pearl barley brown rice, spelt, buckwheat Hazelnuts walnuts, pecans, almonds Sage rosemary TIP

++ Meanwhile, bring a medium pan of water to the boil. Carefully add the barley and bay leaves, if using, then simmer over a medium heat for the time stated on the packet (around 20–25 minutes). Refresh under cold water, drain, then add to a large mixing bowl. Stir in the chives. ++ Peel and crush the garlic then add to a medium frying pan (skillet) along with the butter. Finely chop the sage, keeping some of the smaller leaves whole. Cook the garlic over a low heat for 1 minute until fragrant, then add in the sage and cook for a further 30–60 seconds until golden and crisp. Toss the sage butter through the barley, reserving a few whole leaves for garnish. ++ Once it’s cool enough to handle, squeeze the roasted lemon juice and flesh over the pumpkin. To assemble

Transfer the barley to a large platter and top with the pumpkin wedges. Scatter with the hazelnuts and reserved crispy sage leaves to finish. Don’t worry if your hazelnuts aren’t blanched. To remove the skins, just rub the nuts between some sheets of kitchen paper when they come out of the oven. This will wipe away most of the papery skins. A Bit More Time

130 - 131

SP RI NG

FEA ST

Garlic, Thyme & Spring Onion Roast Chicken

p.xx

Spring Roast Vegetable Couscous

p.xx

with herb yoghurt and roast lemon +

Pickled Fennel, Whipped Mint Ricotta and Sugar Snaps

p.xx

with garlic croรปtons and broad beans +

Spring Green Orecchiette Pasta with lemon pesto and peas Larger Feasts and Menu Ideas

148 - 149

p.xx

Be More Sloth Get the Hang of Living Life in the Slow Lane Alison Davies

C OV E R

A delightful look at how sloths hold the key to appreciating the small things in life.

DRAF T

They can slow their heart rate down to such a pace that it is possible for them to hold their breath underwater for around 40 minutes. The female sloth will scream full pelt to alert any likely lad in the vicinity that she's ready and available for love. Embrace your inner sloth with this light-hearted self-help book. From being still and enjoying the moment, to digging your claws in when life gets tough, this book will show you how to go after your goals and get the most out of living life in the slow lane. Sloths' ability to seize the day makes them excellent examples of how to make the most of every moment; whether it's climbing higher to get a fresh perspective, or a graceful swim in a nearby lagoon, sloths have it sorted. Relaxed, resilient and powerful, sloths are happy to go at their own pace, unflustered by the world around them.

Publication

01 August 2018

Binding

Hardback

Price

AU$14.99 | NZ$17.99

ISBN

9781787132276

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

New Age/Inspirational

Format

155 x 120 mm

Extent

144pp

Illustrations

Colour illustrations throughout

Age Range

Key Information

Terms

SOR

•

This book reveals the six marvellous traits that you can embody to B e More Sloth and live a happier, healthier and all-round more chilled existence. Packed with practical tips and exercises, interspersed with folklore and fun facts about these furry gurus, there's something for everyone. So hang in there, relax and learn the art of being more sloth.

Author Details Alison Davies runs workshops at universities throughout the UK, showing academies, students and early years practitioners how stories can be used as tools for teaching and learning. Alison writes for a wide selection of magazines, including Bella, Soul & Spirit,Your Fitness, Take a Break, Fate and Fortune , Spirit and Destiny , You , Kindred Spirit and Woman's Own . Her features have also appeared in the Times Education Supplement , Daily Mail and Sunday Express parenting sections. Her most recent books, Be Your Own Fairy Tale and Trickster Magic , were published in 2015. Alison has also published The Little Book of Happiness , The Little Book of Tidiness and Be More Cat in 2017 with Quadrille.

• • •

A brilliant gift for the animal-lover in your life, full of heart-warming relaxation tips. The author writes for a wide range of wellness and women's magazines, as well as national newspapers, where reviews of the book will be placed. A self-help book for living more by doing less. Sloths are having a moment: the favourite animal of celebrity Kirsten Bell, and even Sir David Attenborough once said if he could be any animal he would be a sloth.

Planting for Honeybees The Grower's Guide to Creating a Buzz Sarah Wyndham Lewis A contemporary guide to growing plants for honeybees. Of the 25,000 known species of bee worldwide, only seven species are honeybees. Bees and plants have a sophisticated and delicate symbiosis. In recent years, the shrinking of green spaces has endangered the honeybee. Now Planting for Honeybees shows you how you can help these delightful pollinators to flourish by creating a garden as a habitat for them. No matter how small or large your space – from a window ledge in the city to a country garden – Sarah Wyndham Lewis offers practical advice on which plants to grow, and when and where to plant them. Charmingly illustrated with delicate drawings, this a jewel of a guide to treasure. Publication

01 August 2018

Binding

Hardback

Price

AU$19.99 | NZ$22.99

ISBN

9781787131460

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Key Information

Category

Gift

•

Format

185 x 135 mm

Extent

144pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Author Details Sarah Wyndham Lewis and her husband, Dale Gibson, founded Bermondsey Street Bees in 2007, a beekeeping and sustainability consulting business which was awarded ‘2016 Small Artisan Producer of The Year’ at the Great Taste Award. The advent of bees in her life prompted her to transform a small, neglected patch in Suffolk into a test-bed for bee plantings. By teaching herself how to garden from scratch, she has formulated her own pragmatic approach to planting.

• •

The perfect book for gardeners wanting to expand their knowledge. Bees are creating a buzz on the catwalk! Bee motifs are appearing on clothing, accessories and home furnishings. A stylish, practical guide for the bee lover in your life.

W I ND O W S I L L S & S MA L L B A L C O NI ES Even if all you have is a narrow ledge or a tiny balcony, there’s still plenty to grow for you and the bees. Herbs are ideal for small- scale gardening, but will only benefit pollinators if you let them flower. Generally, gardeners recommend pinching out the tops of herbs to prevent them flowering and optimize flavour. Solve this by letting some flower and keeping others for the kitchen. There are plenty of other options listed here too, giving year-round interest and honeybee forage.

W I N D OW S I L L S & S M A L L B A L C O N I E S

121

AU TUMN FLOWERS: Anemone, Autumn Crocus, Autumn Hawkbit, Autumn Stonecrop, Begonia, Black Eyed Susan, Delosperma, French Marigold, Heather, Michaelmas Daisy, Scabious, Sea Pinks , Sedum EDIBLES: Autumn Sage, Basil, Chives, Nasturtium, Rosemary

L I VI N G WAL L SYSTEMS

W IN TER I N TO SP RIN G Winter is a lean time and there are far less choices, especially for small scale plantings. The answer is to plant masses of the same type of plant together: these very late/very early flowers look really decorative in dense clumps. And grouping by species also make foraging easier for honeybees when they venture out on warmer days.

Unlike green roofs systems, creating ‘living walls’ is totally feasible for any gardener. They’re a brilliant way to achieve lush plantings with little or no footprint. This makes them perfect for so many situations, from balconies to large gardens. Living walls we see in public spaces are often planted with what I call ‘green mackintosh’ plants, with no pollen or nectar to offer. Being non-productive, they’re cheaper to maintain and, they do play an important role in greening the environment, thermal control and carbon exchange. But it would be good to see pollinator plantings pushed up the living wall agenda, especially in urban environments.

Planting_for_Honeybees_Presenter.indd 3-4

W I N D OW S I L L S & S M A L L B A L C O N I E S

Meanwhile…. back to you … There are many different approaches to consider, from sophisticated hydroponics to simple DIY systems using recycled containers. You’ll find masses of specialist advice online. The planting potential is huge. You can create anything from an abundant kitchen garden to a scented flower garden to elevate the senses. Here are a few honeybee-pleasing suggestions to get started with.

L I V I N G WA L L S Y S T E M S

W I N D OW S I L L S & S M A L L B A L C O N I E S

FLOWERS: Crocus, Cyclamen, Christmas Rose, Heather, Pansies, Primrose, Rock Cress, Snowdrop, Wallflower, Winter Aconite , Violas, Violets

06/10/2017 10:06

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

She Felt Like Feeling Nothing r.h. Sin From the bestselling author of the Whiskey, Words, and a Shovel series comes this poetic reminder of women's strength. There are moments when the heart no longer wishes to feel because everything it's felt up until then has brought it nothing but anguish. In She Felt Like Feeling Nothing, r.h. Sin pursues themes of self-discovery and retrospection. With this book, the poet intends to create a safe space where women can rest their weary hearts and focus on themselves.

Author Details Born in New Brunswick, N.J., and later moving to Florida, r.h. Sin comes from a place where a life of pain is the norm and destruction is a constant. Through an early love for reading and writing, r.h. Sin was able to pull away from some of the social distractions that plagued so many of his peers. After returning to the Northeast and moving to New York in pursuit of love, the young modern poet found that and much more. Publication

01 August 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781449494254

Publisher

AMP

Imprint

Andrews McMeel Books

Series

Category

Poetry

Format

178 x 127 mm

Extent

144pp

Illustrations

Text only

Age Range

Terms

SOR

Key Information • • • •

Whiskey, Words, and a Shovel series are bestsellers in African American poetry. Sales of r.h. Sin's current five titles total over 550,000 copies sold. r.h. Sin's Twitter has 632,000 followers, including Jim Gaffigan and Calvin Reid of PW; His Instagram has 932,000 followers, including Rhonda Rousey (social stats: 11/28/17). Phenomenal fan engagement!.

scene one. you’re waiting aren’t you you’re always waiting for a sign something that’ll help you believe in him and all of his lies you’re in denial about the truth never questioning his excuse say you think highly of yourself but you still entertain his abuse what happened to your soul i see the bruises and the scars he never deserved to touch your canvas how’d you forget that you are art

SheFeltLike_int.indd 1

12/11/17 11:52 AM

i know it fucking hurts but i’ll just say this because it’s true any man who hurts your heart is incapable of falling for you and i know somewhere you agree this is the hardest lesson learned thought it was cool to play with fire but no one warned you that it’d burn now all the promises were broken you cut yourself on shards of lies smiling in every selfie but inside you scream and cry

SheFeltLike_int.indd 2

12/11/17 11:52 AM

now what’s a heart to do when it aches black and blue you put trust in his hands but now his hands are harming you there is love, i hope you find it it lives within, i hope you find it that text says, “baby i miss you” but i hope you know he’s lying think of me a friend or a stranger who gives a fuck i just wish to see you grow i’m tired of seeing you stuck

SheFeltLike_int.indd 3

12/11/17 11:52 AM

scene two. where do you go when your eyes stare into the moon where do you go when your heart feels too heavy to hold do you even know how beautiful you are how the stars envy you full of a light that shines through darkness full of life in the dead of night

SheFeltLike_int.indd 4

12/11/17 11:52 AM

searching for yourself lost in a forest of misfortune and betrayal you could yell and wake up the sun and yet you sit silently in the darkness in deep thought like a daydream that occurs at night i wonder where you wander when you look into the moon

SheFeltLike_int.indd 5

12/11/17 11:52 AM

scene three. she felt like feeling nothing cold like a touch of winter empty like the wine bottles that took up space in her room a summer of mistakes led her here a bed filled with loneliness and a heart tired of breaking she felt like feeling nothing she grew tired missing you

SheFeltLike_int.indd 6

12/11/17 11:52 AM

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

ALSO AVAILABLE BY R.H. SIN

Price

AU$24.99 | NZ$27.99

Price

AU$32.99 | NZ$34.99

Price

AU$29.99 | NZ$31.99

Price

AU$29.99 | NZ$31.99

Price

AU$29.99 | NZ$31.99

ISBN

9781449486730

ISBN

9781449490164

ISBN

9781449488062

ISBN

9781449480356

ISBN

9781449484590

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Diary of an 8-Bit Warrior (Book 1) An Unofficial Minecraft Adventure Cube Kid Minecraft meets Diary of a Wimpy Kid in book 1 of the very popular 8-Bit Warrior series of the journal of a young Minecraft villager who dares to dream of becoming a Minecraft warrior! The first volume of this best-selling unofficial Minecraft adventure series begins with Runt, our 12-year-old hero, about to choose his future vocation at the Minecraftia school. His options are less than thrilling: farmer, crafter, miner. But what this noob really wants is to be a warrior like his hero, Steve. So when he learns that the five best students in school that year will get the chance to start warrior training, it’s ON.

Author Details

Publication

01 August 2018

Binding

Paperback

Price

AU$14.99 | NZ$17.99

ISBN

9781449480059

Publisher

AMP

Imprint

Andrews McMeel Books

Series

Category

Child Fiction

Format

203 x 140 mm

Extent

256pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Cube Kid is the pen name of Eric Gunnar Taylor, a 33-year-old author who lives in Alaska. A fan of video games — and particularly Minecraft — he started writing fan fiction at a very young age. His first novel, The Diary of a Minecraft Villager, was self-published as an ebook in February 2015 and quickly became tremendously successful in the Minecraft community. The Diary of a Minecraft Villager sparked worldwide interest. When he is not writing, Cube Kid loves travelling, fixing his car, voraciously reading fanfiction...and gaming!

Key Information • • • •

Minecraft books sell, official or unofficial. This is the best-selling and most-reviewed unofficial fiction series on Amazon. The self-published e-books sold 120,000 copies before being picked up for paperback editions in French and English. Full colour production makes this series stand out from other Minecraft story books. Numerous recent media stories are reporting Minecraft's ascension as the new parent and educator-approved creative toy that teaches problem-solving skills and supports interest in STEM subjects. As with Lego before it, Minecraft is being incorporated into school curriculum and activities.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Diary of an 8-Bit Warrior: From Seeds to Swords (Book 2) An Unofficial Minecraft Adventure Cube Kid Minecraft meets Diary of a Wimpy Kid in book 2 of the very popular 8-Bit Warrior series of the journal of a young Minecraft villager who dares to dream of becoming a Minecraft warrior! These are the real books by Cube Kid! Diary of an 8-Bit Warrior: From Seeds to Swords was originally published as Wimpy Villager Kindles 5-8.

Publication

01 August 2018

Binding

Paperback

Price

AU$14.99 | NZ$17.99

ISBN

9781449480080

Publisher

AMP

Imprint

Andrews McMeel Books

Series

Category

Child Fiction

Format

203 x 140 mm

Extent

256pp

Illustrations

Full colour illustrations throughout

Age Range

Terms

SOR

Pet slimes. A potion brew-off. A creepy forest that no one will explain. What’s a twelve-year-old warrior-in-training to do? As Runt and his friends continue their battle preparation, they face their biggest challenges yet—and it’s not just those zombies decked out in body armour (which is really weird, by the way). Runt’s got a brand new nemesis who will stop at nothing to claim the top spot in the warrior competition at school. And, to make matters worse, there’s a strange girl following him around wherever he goes. But old enemies will become new allies as the town rallies to save the school from a series of mysterious mob attacks. Can Runt and his friends take down the biggest, baddest boss mob yet? The adventures continue in this second installment of the unofficial Minecraft diary series by Cube Kid.

Key Information • • • •

Minecraft books sell, official or unofficial. This is the best-selling and most-reviewed unofficial fiction series on Amazon. The self-published e-books sold 120,000 copies before being picked up for paperback editions in French and English. Full colour production makes this series stand out from other Minecraft story books. Numerous recent media stories are reporting Minecraft's ascension as the new parent 0and educator-approved creative toy that teaches problem-solving skills and supports interest in STEM subjects. As with Lego before it, Minecraft is being incorporated into school curriculum and activities.

hardie grant publishing ADVANCE INFORMATION

hardiegrant.com

Diary of an 8-Bit Warrior Pack GTIN: 9349685009634

8 copy pack with 47.5% discount Includes 4x Book 1 and 4x Book 2

RRP: $119.92 With discount: $62.96 NZ RRP: $143.92 With discount: $75.56

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Minecraft Master Builder World Tour A Step-by-Step Guide to Creating Masterpieces Inspired by Buildings from Around the World! Joey Davey and Jonathan Green and Juliet Stanley A first-of-a-kind addition to the Minecraft market, Minecraft Master Builder World Tour is an incredible step-by-step guide to creating your own amazing Minecraft masterpieces. Full of fascinating Minecraft facts, figures and trivia, this is a step-by-step player's manual to help children aged 9+ build incredible masterpieces from around the world. From theatres and bridges, to monuments and palaces, this fun and interactive guide will inspire readers to use their imagination to build the impossible. Simpleto-follow, step-by-step instructions for 15 constructions that have been specially created by expert Minecrafters for this book, divided into five continents. Also, each build is rated as Quick, Intermediate or Master Build; a list of materials is provided for each project, plus guidance on how long each build will take.

Author Details Juliet Stanley is a former teacher and educational publishing specialist. She is also a keen Minecrafter who can break down complex builds into easy-to-understand steps.

Publication

01 August 2018

Binding

Paperback

Price

AU$15.99 | NZ$19.99

ISBN

9781783123360

•

Publisher

Carlton Publishing Group

•

Imprint

Carlton Books

Series

Category

Child Picture

Format

270 x 216 mm

Extent

72pp

Illustrations

Full colour images throughout

Age Range

Terms

SOR

Key Information •

• • •

Accessibly priced at $15.99. Contains Australian content – with builds included for Sidney Myer music bowl and the Sydney Opera Music Bowl. A unique approach to the multitude of Minecraft titles on the market, aimed at pre-teen readers. Focuses on building and creating structures inspired by real-life builds from around the world as the reader travels between continents. Tutorials include the following builds: mountain village, cityscape, beach hut, theatre, diner, monument, tomb, palace and more. Full of fascinating Minecraft facts, figures and trivia, it also includes hints and tips on how to master the game, plus inspirational profiles of the game's most amazing construction masterpieces. A first-of-a-kind addition to the Minecraft market, with expert advice that reveals the Minecraft masters' tricks of the trade.

INCREDIBLE AFRICA

TOMB

DIFFICULTY

INTERMEDIATE

STEP 3 Add a pyramid-shaped roof ten layers high using quartz and glowstone block. Build the first five layers two blocks wide and your last five layers one block wide.

TIME

2 HOURS

Some of the world’s most famous buildings celebrate people who have achieved amazing things in their lifetimes. Many of these stunning monuments and tombs are found in Africa, and they have provided the inspiration for this build. Think of someone from history that you really admire to help inspire you as you follow these simple steps to Creative mode success…

STEP 4 Build crenellations along the edges of your outer walls using quartz block. Repeated patterns and the use of symmetry are key features of the most stunning architecture in both the real world and Minecraft.

STEP 1 Build a 25x25 patterned ﬂoor. Use gold for the outer edge and the 10x10 square in the centre of the ﬂoor, with lapis lazuli and glowstone for the outer chequered pattern.

MATERIALS

STEP 5

STEP 2 Build the inner walls eight gold blocks high, using the edge of the ﬂoor as a guide. Make the walls extra thick by adding four layers of quartz block around the outside.

Add windows by punching out blocks in the walls you’ve just built and adding glass pane. Use the layers of quartz to create shapes and shadowy recesses that will make your build look less blocky!

STEP 6 Build an entrance with steps and columns using a combination of quartz block and quartz step. This entrance is three blocks wide with a 7x5 base, edged with quartz step. Remember to use symmetry!

EXTRAORDINARY EUROPE

CLOCK TOWER DIFFICULTY

TIME

EASY

1 HOUR

STEP 3 Now build your 15x15 clock face. Use coal for your centre point and hour markers, diorite for your clock edges and quartz for the face.

If you tend to lose all sense of time when you’re playing Minecraft, this simple build might encourage you to take a break! It shouldn’t take too long to complete, but it deﬁnitely looks like the kind of old-fashioned clock that chimes every hour to remind fairytale characters that their time is running out…

STEP 5

MATERIALS

STEP 1 Build a 20x20 square base for your tower using stone brick blocks and add a couple of steps using stone brick stair.

Next create a staircase inside your clock tower. This one is three blocks wide and it’s made from cobblestone and cobblestone stair. Lay a wooden ﬂoor on the same level as the bottom of your clock face.

STEP 7 STEP 2 Build your tower 60 blocks high. Add patterns and ledges to break up the straight vertical lines. This tower is made from smooth sandstone, cobblestone wall, polished andesite, spruce wood and spruce wood plank.

Finally, ﬁnish oﬀ your clock tower with a pointed roof. You can use a mixture of stone brick and stone brick stair for this, or even try something a little more extravagant like gold!

STEP 4 Create an entrance at the base of your tower by adding a wooden door with decorative features around it, as shown. Or, just use this as a guide and come up with something all of your own!

STEP 6 Now you have created a viewing ﬂoor, add windows around your tower at the same level as your clock face, using glass blocks or panes, as shown.

EXPERT

TIP! JOIN THE DOTS The next build is a cottage so why not locate it near to your clock tower? Add a village green with a pond and you’ll be well on your way to creating your own European hamlet!

DDOEWSINGNUNDER

IA AMAZING AUSTRALAS

your pet… or favourite Ever felt like building a house that looked like e done in Australia and fruit? Well, that’s what some architects hav mes, too. Inspiring stuﬀ! New Zealand. Their landscapes look like bio

DESERT BACKDROP

Pinnacles Desert in Australia is a bit more dramatic than Minecraft ’s desert biome. Those rock formations almost look like buildings! Never forget that you are crafting a world, not just a building. So, think big and build big to match these super-size spaces.

EXP

PERFFITECT

TIP!

biome and Make sure your atch – an igloo your building m sert! Take won’t ﬁt in a de e perfect time to select th build. location for your

TIP! L E S S IS MORE

GE AN OR AP-PEAL

Use a max imum of ﬁ ve diﬀerent k inds of blo ck to create y our build – more than this a nd your bu ild might look a bit messy .

Sydney Opera House architect Jorn Utzon said that peeling an orange was his inspiration for the ﬁnal design. So pay attention next time you tuck into a a snack – it might give you a fresh ide for your next Minecraft masterpiece!

EXPERT

CRA BUEAZZTE The windows at the top of New Zealand’s beehive look like an endermen’s eyes! The inspiration for this build came from a picture of a hive drawn on a box of matches.

ERT

IN HOTHUSE DOE G

Theyʻre baa-rillian t!

Zealand A famous dog-shaped building in New ones! sits right next to two sheep-shaped gs, There are plenty of passive mobs (do vide sheep, pigs – the list goes on!) to pro build or inspiration for your creature-based you could even use a zombie…

Theyʻre grr-eat!