A ready sense of humour is hinted by the laugh lines on Michael Hill Smith’s face. It helps break the ice at the beginning of my meeting with Australia’s formidable first Master of Wine, who also received an Order of Australia for contributions to the Australian Wine Industry. In addition, Hill Smith is a Cordon Bleu-trained chef and restaurateur, wine judge, wine writer and co-owner of two vineyards.
Excerpt from the March 2017 issue of epicure.
Phu Quoc may be celebrated for its sunlit shores and spectacular sunsets, but when darkness…
Waterbom & Friends closed its 2026 series with an afternoon of hip-hop, funk, turntablism, food…
Between the tranquil An Mỹ rice fields, Hoi An’s storied Old Town and the shores…
Marking two decades on Bali’s southern coast, Bvlgari Resort Bali turns its anniversary into a…
In celebration of National Batik Day, Roso Restaurant at The Meru Sanur and Bali Beach…
Bringing its Jakarta-born culinary identity to Bali, Carbón has opened at Alaya Suites Ubud with…