When award-winning family winery Brown Brothers decided to take their Epicurean magazine in-house, I was only too pleased to come on board as editor. From visiting the historic cellars in Milawa to a 20-bottle chardonnay tasting at 11am, it has been a fun – if a little hangover-inducing – project.

Starter spread

One autumn/winter edition featured seasonal produce in four delicious recipes and looked at the new Devil’s Corner range, celebrated the life and times of winery matriarch Patricia Brown, and featured a guide to Tasmania’s stunning East Coast.

Tassie spread

While a spring/summer edition included easy-to-follow cocktail recipes featuring a selection of light and summery Brown Brothers offerings, a world food and wine matching guide, and an inspiring Italy travel diary from the Cellar Door restaurant’s head chef Douglas Elder.

Seasonal food spread

See full PDFs of the autumn/winter edition here and the spring/summer edition here.