"I’ve always had a real soft spot for Greek wines, they’re incredibly fun to pull out of the cellar, particularly this grape: Xinomavro. It’s got a tendency to drink like a Nebbiolo, drying and structured but with an ethereal nose. I’ve lost count of the number of times I’ve served it blind to guests and they’ve thought it was top-quality Barolo."

"I’ve always loved volcanic wines, there’s a real je ne sais quoi about them, an energy that wines from volcanic soils all seem to share that really excites me. This is a great example from Tenerife in the Canary Islands. It’s mostly a native Spanish grape called Listán Negro. Drinking it transports you to that volcanic setting and it’s great with food that’s seen a lick of fire on a grill."

"This winery is probably my single greatest discovery since moving to Australia. They represent a very modern vision of the Barossa and are obsessed with meticulously studying the soils of their vineyards. The result are these beautiful, bright, perfumed wines, of which I think their Grenache is probably the standout."

"Mount Monument was the first winery I managed to get out and visit when I moved to Australia (complete with my first sighting of a kangaroo) so I have very fond memories of Ben’s wines. He makes them here, as well as his own brand Wilimee and side project By Ben Ranken, which includes a killer Fiano. It’s an Italian grape that is usually a little underwhelming, but this is textured and powerful; it’s one of Australia’s best examples of the grape."

"I’m asked a lot by my guests in the restaurant what I like to drink. The answer entirely depends on the context – ‘where am I?’, ‘am I eating?’ and, most importantly, ‘am I paying?’ – but I’ll always tell them that later that night, after service, this is my go-to. Nothing is more thirst-quenching than a racy, slightly sweet Riesling."

"I came across this wine during my time in the UK, long before my move to Australia. I served winemaker Mike Aylward at The Clove Club, he was great fun and left a bottle of Chardonnay as a thanks for the meal. I served it blind to the sommelier team several weeks later and it was very well received, a lot of people assuming it was Chablis due to its nervy, salty character. It’s a beautiful Chardonnay and a real testament to what the Mornington Peninsula can produce as a wine region."