Just outside Launceston overlooking the Tamar River, winemak­ers Lauren and Matthias Utzinger have been working away at their vineyard since purchasing it in 2018. They were recently awarded the Young Gun of Wine Award, a prestigious recogni­tion of their efforts. Matthias started his winemaking appren­ticeship as cellar hand in Switzerland, followed by a degree in viticulture and oenology at the University of Changins. He met Lauren, a Tasmanian and found their way here, planting out their land with five clones of Pinot Noir, six clones of Chardon­nay, some Sauvignon Blanc and Syrah. “The YGOW win is a really nice recognition of the way we practice viticulture and winemaking, as vignerons,” Lauren recently shared with us. “It’s also another accolade for Tasmania as a whole that proves once again that we make great wines down in this small island state.”

WHISKY WINNERS

King Island Distillery has taken home five awards across two London-based spirits competitions in a single week. Leading the results was the distillery’s Gidley Pinot Noir Gin, which was named ‘Best in Australia’ at the 2026 Gin Guide Awards after also securing a Gold Medal and a Silver Cocktail Award in the ‘Negroni’ category. The success continued at the inaugural Spirits Guide Awards, where the distillery’s Waterwitch Vodka received Gold in the ‘Vodka Martini’ category. Meanwhile, Sullivans Cove Distillery has claimed a record fourth ‘World’s Best’ title at the 2026 World Whiskies Awards. The Hobart distillery was awarded ‘World’s Best Single Cask Single Malt’ for its 18-Year-Old French Oak ex-White Wine whisky, becoming the only dis­tillery in the awards’ history to achieve the feat four times. The accolade further reinforces Tasmania’s reputation as a globally recognised whisky destination.

DINING: Gotham at The Still

On a Friday night during Dark Mofo we dropped into the new activation Gotham at The Still (30 Argyle Street), the ex-Franklin space, now run by Lark Distilling. The lights have been dimmed, giving New York bar feels, and a beautiful darkness has descended on the space. It was early in the evening and we took a risk by taking our two kids in with us. We needn’t have worried – they loved it and the staff were fantastic. The adults started with a whisky cocktail (how could you not here), and the kids enjoyed a soda and the complimentary snacky nut mix. Sitting at a high table, we had a perfect view of the DJ, who added to the vibe rather than being audibly intrusive, and could see the den area at the back, which would be perfect for groups. We took a scattergun approach with the menu, by Benjamin Co-Pavier (ex-Sonny) and ordered lots of snacks. Ceviche ($22) with local white fish, buttermilk and charred salsa, Steak Tartare ($24) using Robbins Island wagyu with cured yolk, paprika crisp and a little dollop of caviar, and for my youngest, chips and gravy ($16) with the most delicious pork sausage gravy. Karaage fried chicken ($22) with dressed cabbage and umami mayo, and two juicy cheeseburgers ($26) house ground patty using the Robbins Island beef again, provolone cheese, courgette pickle and tomato rounded out dinner. Not done yet, the adults enjoyed the Tiramispoon ($14) made with Lark Chinotto Citrus Cask as the perfect finish. The kids walked away having enjoyed the vibe of being in a buzzing bar environment (albeit early in the night!) and the adults walked away feeling like they’d done something fun with excellent food and drinks. Win, win. www.larkdistillery.com.

The writer dined as a guest of Lark.