The Qld wine bars crowned Australia’s best

The Sunshine State is proving a hotspot for oenophiles, with two of our top wine bars beating out venues from across the country to be named the best Down Under. Find out the best spots to grab a drink this week.

It’s been a good week for Queensland wine bars, with Brisbane’s Cru Bar + Cellar winning the coveted Australian Wine List of the Year title on Monday night, while the Gold Coast’s Paloma took out Gourmet Traveller’s Wine Bar of the Year on Tuesday night.

Fortitude Valley’s Cru Bar, which this year celebrated 20 years in operation, beat out the best venues in the country, ­including Bennelong in Sydney and Cutler & Co in Melbourne, to walk away with the renowned award.

Cru Bar + Cellar, Fortitude Valley.

The James St stalwart also claimed Australia’s Best Wine Bar List and Best Champagne List, while Cru’s sommelier Chris Walker received the prestigious Judy Hirst award, with judges describing the venue as “the ultimate destination wine bar” with a “utterly stunning” wine list.

Meanwhile, Paloma at Burleigh Heads was crowned Wine Bar of the Year in the annual Gourmet Traveller restaurant awards.

The venue from restaurateurs Alex and Karla Munoz Labart, behind nearby Restaurant Labart, beat drinking dens from around Australia, applauded for its top-notch food, great drink ­offering, and friendly and welcoming service.

Also in the GT Awards, Fortitude Valley’s Essa by chef Phil Marchant was named Queensland Restaurant of the Year.

BELOVED BRISBANE FRENCH RESTAURANT LA CACHE A VIN FINDS NEW OWNERS

Hugely popular Brisbane French restaurant La Cache A Vin has been sold.

Acclaimed hospitality veterans Thierry and Carol Galichet have decided to part ways with their beloved Spring Hill ­eatery, which has become a hotspot for Francophiles in the four years since opening, renowned for its classic fare and top-notch French wines.

“I’m 67 this year, so it’s time to leave it to the younger ones,” Thierry said.

Romain Maunier, Thierry Galichet and Dan Arnold at La Cache a Vin in Spring Hill. Picture: Tara Croser.

But loyal fans of the bistro should not fear, with the couple ensuring the venture is in safe hands, selling to La Cache a Vin’s front-of-house manager Romain Maunier and chef-owner of this year’s No.1 restaurant in Queensland’s delicious. 100, Dan ­Arnold of Restaurant Dan Arnold.

“I’m happy it’s going to be taken over by someone who’s going to carry it on as it is because it is our baby,” Thierry said.

Maunier, whose resume lists high-profile Sydney ventures Ivy, Est and Mr. Wong, as well as Gordon Ramsay’s Maze and Petrus in the UK, will oversee the operation of La Cache a Vin, while Arnold will stay at his nearby restaurant, taking more of a consulting role in the kitchen at Spring Hill using his technical prowess to influence a variety of specials to complement the much-loved existing menus.

Thierry will also remain involved in the business for the next three to five months, assisting with the transition and allowing him to say goodbye to loyal customers.

“It is certainly big shoes to fill, but that’s a great challenge and I think it’s time for me to step up,” said Maunier, who has been at La Cache a Vin for the past 16 months.

Maunier is keen to keep the venue, which serves a whopping 800 covers a week, exactly how it is – with all staff continuing on – while Arnold will “make sure the kitchen keeps going from strength to strength”.

The gents have also taken ownership of the accompanying wine store, with Thierry to continue to supply both it and the restaurant with the best of French wine for at least the next three years.

“Romain and I are thrilled to have this opportunity to form a partnership and work alongside the Galichets,” Arnold said.

After the transition period is over, Thierry insists he won’t be retiring or slowing down too much, with two of his famous group culinary trips to France booked for next year, his wine import business Wine Crush to run, plus ideas for a couple of French-themed food outlets in the pipeline.

While nothing for the latter is locked in, you’ll be sure to read it in Kitchen Confidential first.

CAROLINA KITCHEN TO MAKE A COMEBACK

It was a name that became synonymous with authentic American food in Brisbane, now two years after it closed, Carolina Kitchen is looking to make a comeback.

The cult soul food eatery, which began in 2010 in Coorparoo before a series of pop-up venues across the city, attracted a fan following, with some driving hours for a taste of its signature buffalo wings, hoagies, corn bread, burgers, hotdogs and pulled pork.

After closing the business in 2020 to retire, owner and North Carolinan Mike Perry is hungry to spark things up once again, with the opportunity to move into Brisbane’s newest brewery.

Mike Perry, from Carolina Kitchen, is keen to reopen his popular American eatery. Picture: Anthony Weate

Slotting into Stuart and Lucy Martin’s new Archer Brewing in Newmarket, Carolina Kitchen – or Carolina Kitchen Express, which it may be called – will offer the same dishes it’s become ­famous for, as well as a few new options including salads.

But there is one catch to it all. Perry, 68, doesn’t want to come out of retirement fully and will only reboot the restaurant if he can find chefs or keen foodies to take on the business with him and help run it, with the ­potential to turn it into a franchise.

“Some young person who is prepared to go in there and work with me and they could easily take it further and do another venue,” said Perry, who asked anyone interested to contact him on Carolina Kitchen’s Facebook page.

LUXURY LODGE RESTAURANT IN FOR SHAKE-UP

Luxury Scenic Rim restaurant The Paddock at Hazelwood Estate in Beechmont is in for a shake-up after the retreat property was acquired by major Queensland hospitality players The Morris Group earlier this month.

The family owned business operates the Northern Escape Collection, a portfolio of boutique sustainable lodges and experiences in Queensland encompassing Orpheus Island Lodge, Daintree Ecolodge and Mt Mulligan Lodge.

The Paddock restaurant at Hazelwood Estate in Beechmont.

The takeover will see The Paddock expand on its strong environmental focus, with eco-warrior head chef Simon Furley moving to produce almost all the restaurant’s ingredients on site, as well as collaborate with a host of chefs who share his ethos to promote sustainability.

The first collaboration will be a special dinner with Boonah’s delicious. 100 No.11 restaurant Blume on October 27 ($290pp, hazelwoodestate.com.au). Furleywill team up with Blume’s owner-chef Jack Stuart to prepare a five-course feast with matching wines in Hazelwood Estate’s kitchen garden. Produce from the Scenic Rim’s award-winning Tommerup’s Dairy will be the star of the show with a heritage pig prepared nose-to-tail, in everything from a pork sandwich to a pork fat-infused choux pastry dessert.