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Martin Spedding
17 June 2024 | Martin Spedding

Martin Spedding Reflects on James Halliday's Impact on Australian Wine

To James, with love - Halliday Magazine


When James Halliday AM announced his retirement, we were inundated with messages from the wine industry. Over the following seven pages, we've printed as many as space will allow. Cheers to you, James. Thank you for everything.

Martin Spedding, Owner, Ten Minutes by Tractor

James has been the epicentre of the Australian wine industry for over 40 years.
His infectious enthusiasm for wine, his writing and storytelling were instrumental in me entering the wine industry over 20 years ago. His contribution to our industry is unparalleled, a true champion of Australian fine wine. On a personal note, I feel very fortunate to have had the opportunity to spend time with James, tasting wine, sharing stories, and reflecting on the history and progress of our industry. He will be sorely missed, but his writings will continue to be an incredible resource for each new generation of winemakers for decades to come.

Read more at Halliday Magazine.

Time Posted: 17/06/2024 at 4:24 PM Permalink to Martin Spedding Reflects on James Halliday's Impact on Australian Wine Permalink
Gabrielle Richardson
17 June 2024 | Gabrielle Richardson

Visit Melbourne Feature: Mornington Peninsula wine region














Visit Victoria Feature: Mornington Peninsula Wine Region

Beloved for its pristine beaches and gloriously green hinterland just an hour's drive from Melbourne, the Mornington Peninsula is also home to more than 50 boutique cellar doors and renowned pinot noir.

Meet the peninsula vintners, who'll tell you about their famed pinot noir and celebrated chardonnay, and let you in on the secrets of the newer regional varietals including pinot grigio, pinot gris and shiraz.

Taste different styles on a tour around this compact and diverse region. The peninsula’s climate, topography, land and soil structure combine to create distinct microclimates around the hinterland villages of Red Hill, Main Ridge and Moorooduc, and at coastal spots Merricks, Balnarring and Dromana.

Follow up an afternoon of wine tasting with a memorable meal at celebrated restaurants such as Laura, Ten Minutes By Tractor, Port Phillip Estate, Montalto and Paringa Estate.

Try something a little different: tour the heart of the region's wine country on horseback, visiting wineries and farms along the way for tastings.

Cruise down the peninsula over the Queen's Birthday break in June to join the fun at the Winter Wine Weekend. Pop into local cellar doors in and around Red Hill and taste more than 200 premium wines from some 50 wineries.

To read more, visit the Visit Victoria Website.


Time Posted: 17/06/2024 at 4:21 PM Permalink to Visit Melbourne Feature: Mornington Peninsula wine region Permalink
Gabrielle Richardson

Named Turo's Top Dining Destination














The best day trips from Melbourne

"For an amazing dining experience on the Mornington Peninsula, visit award-winning winery and two hatted fine dining restaurant Ten Minutes by Tractor. Here, you’ll experience a relaxed and intimate tasting experience where you’ll discover wines with elegance, complexity, and beautiful balance and length, paired with beautifully matched food and warm and thoughtful service."

To read more, visit the Turo website.


Time Posted: 06/05/2024 at 1:11 PM Permalink to Named Turo's Top Dining Destination Permalink
Martin Spedding
23 April 2024 | Martin Spedding

2024 Vintage Update

The 2024 vintage commenced in Spring, with favourable weather conditions; persistent cloud cover moderated evening temperatures, leading up to an early bud burst.


However, late November and December presented significant challenges, with heavy rainfall, reaching up to 70mm, during the critical two-week flowering period. Vineyards ‘up the hill’ suffered significant yield losses due to these compounding pressures. However, ‘down the hill’, which had completed flowering earlier, managed to maintain relatively good yields.

Following the challenging weather conditions from late November to early January, we enjoyed a long stretch of wonderful Summer weather, commencing at veraison. This prolonged warm and dry spell accelerated ripening and compressed the vintage. It also contributed to great colour, intensity, and flavour profiles to the resulting wines.

The early verdict is that the Chardonnays are exceptional and the Pinot Noir’s have a delightful generosity of fruit and layers of complexity. We will provide further updates over the year and look forward to sharing these wines with you on release.

Time Posted: 23/04/2024 at 10:35 AM Permalink to 2024 Vintage Update Permalink
Gabrielle Richardson
26 March 2024 | Gabrielle Richardson

Introducing the Trahere

These limited release wines are inspired by our high density vineyards in Main Ridge, the culmination of years of planning, hard work and passion. It is the beginning of an exciting new journey...

Latin verb: to draw or pull.

Derivatives: tract (a tract of land), tractor (a vehicle that pulls), protract (to draw forward), traction (to make progress), and contract (to bring together).

This limited release wine is a culmination of these elements; the land we work and care for, our drive to make progress and pull forward, our passion to learn and to bring people together to produce the best wines possible, from this Bunurong land. The Trahere Chardonnay and Trahere Pinot Noir are the ultimate expression of our beautiful vineyards, the vintage and ourselves.

Discover more about the Trahere here

Time Posted: 26/03/2024 at 2:40 PM Permalink to Introducing the Trahere Permalink
Gabrielle Richardson
22 March 2024 | Gabrielle Richardson

Broadsheet | First Look: Allis, the Casual Wine Bar by Revered Mornington Peninsula Estate Ten Minutes by Tractor

The cellar door has been revamped and turned into a sustainable wine bar. A selection of current- and back-vintage drops come with matched snacks, while inventive small plates utilise offcuts from the restaurant and produce grown on-site.

Ten Minutes by Tractor is one of the Mornington Peninsula’s top fine diners. A reservation can be hard to snag, and the team recommends allocating at least three hours to enjoy head chef Hayden Ellis’s $195 five-course tasting menu (there’s also a condensed three-course version on Thursdays and Fridays).

Karen and Martin Spedding, owners of the of Main Ridge winery and restaurant, noticed demand for a casual alternative to their high end set-menu experience. So, they repurposed their recently renovated cellar door and last month opened Allis, an all-day wine bar with a low-waste ethos.

“It seemed like a natural fit for us,” Karen tells Broadsheet. “I thought the space looked amazing and it would be really nice to use it in a wine-bar context.”

At Allis, the wine list is made up current- and back-vintage Ten Minutes bottles and a few international options from producers like Robert Weil and Pierrick Laroche. There’s a lot to choose from, but Karen insists visitors shouldn’t be intimidated.

“It’s been our ethos from day one to share our love of wine and education [about] wine,” she says. “We have a great [team] who can gauge people’s interest and where they’re at in terms of their wine journey.”

Despite the transition from cellar door to wine bar, guests can still taste the Ten Minutes by Tractor range, including with a flight of either chardonnay or pinot noir. There’s an option to pair each flight with snacks for $60 a head.

Also on offer is a menu of thoughtful and approachable small plates (priced between $10 and $55) developed by chef Charlie Yates, former head chef at the now shuttered Petit Tracteur, who’s worked in the Ten Minutes by Tractor kitchen since 2016. Most produce comes from 10X, the on-site garden, and dishes make use of offcuts from the restaurant. “We’re trying to create a symbiotic relationship [between the two venues],” says Karen.

Carrots are harvested daily when in season. They’re roasted with fennel and served on crumpets along with horseradish liquorice, brown-butter hazelnuts, pickled fennel and oil made from the carrot tops. Over the coming months, a prolific batch of turnips will be fermented and used across the menu in dishes like charred kangaroo carpaccio with crispy capers and horseradish. Even the oil that accompanies the Jetty Road-beer-and-buttermilk bread is house-made, using olives grown in the estate’s Judd Vineyard.

Ten Minutes by Tractor is named for the time it takes to travel between the three vineyards that originally made up the estate (which has since grown to a total of six vineyards). With that in mind, the Speddings named their new venue after the burnt-orange-coloured Allis-Chalmers farm tractors.

The bar’s interior blends its namesake machine’s signature shade with charcoal walls and honey-hued timber tables. Cathedral ceilings and tall windows create an expansive feel in the otherwise cosy venue, which also features handmade bricks with a sunset colour inspired by the soil at the estate’s 23-year-old Coolart Road Vineyard.

1333 Mornington Flinders Road, Main Ridge
(03) 5989 6455
Hours: Fri and Sat 11am–9pm, Sun 11am–6pm

To read more visit Broadsheet 

By Quincy Malesovas for Broadsheet Melbourne


Time Posted: 22/03/2024 at 3:08 PM Permalink to Broadsheet | First Look: Allis, the Casual Wine Bar by Revered Mornington Peninsula Estate Ten Minutes by Tractor Permalink
Gabrielle Richardson
1 February 2024 | Gabrielle Richardson

Lamington X Snickers Bar Recipe by Chef Hayden Ellis

Serves 8, Prep time 4hrs total

You’ll need:
Silicon moulds

1L cream                                                          450g dark chocolate 70%
215g sugar                                                        5 whole eggs
150g sugar                                                        8 sheets gelatine, bloomed

1. Melt chocolate on double boiler
2. Bring smaller quantity and a small amount of water to 121°c
3. While sugar is on stove beat the eggs until light and fluffy in a mixer
4. Melt gelatine in a sauce pan gently until a liquid
5. Add the 121° sugar into eggs and add melted bloomed gelatine
6. Mix until just above room temperature
7. Add egg mix to melted chocolate
8. Beat cream and sugar until soft peak then fold into chocolate.
9. Pipe into rectangle moulds and freeze
10. Demould, leave to defrost then coat in shredded coconut

Vanilla Sponge
330g egg whites                                                100g plain flour
7g powdered egg white                                     4g baking powder
170g sugar                                                        ½ tsp vanilla paste
115g water

1. Bring sugar and water to 115°
2. Whisk egg white and powder to soft peak
3.Add sugar and vanilla to the soft whipped egg whites and whisk until room temp
5. Sift baking powder and flour together then fold in, in 3 batches
6. Spread onto 2 separate greased baking paper trays, approx. 5mm thick.
7. Cling film and steam for 13 minutes
8. Freeze, once frozen cut into rectangles, same shape as lamington moulds

Raspberry Gel
200g raspberry puree                                        1tspn raspberry vinegar
50g sugar                                                          2.5g agar agar

1. Place all ingredients in a pan except the agar and bring to a boil
2. Whisk in the agar and continue to whisk for 30 seconds while boiling
3. Pour into a tray and leave to set
4. Once set blitz until smooth in a food processor or with a hand blender.

Beef Caramel

90g rendered beef fat                                        40g stout beer
160g glucose                                                     375g stout beer reduced to 37g
160g sugar                                                        5g dried yeast
5g salt                                                              170g cream
800g beef stock reduced to 80g

1. Heat cream and yeast in pan
2. In another pan bring all other ingredients to 117°, then deglaze with cream
3. Cool in fridge and re heat with a little bit of cream to serve.

Peanut Nougat
500g roasted peanuts, chopped                         220g sugar
65g unsalted butter, melted                              85g honey
110g white chocolate                                       120g glucose
35g water                                                         1 egg white     

1. Separate into 2 pots, honey, sugar, water and glucose
2. Bring 1 pot to 122° and the other to 157°
3. Melt chocolate over double boiler
4. Whisk egg whites with a pinch of salt to stiff peaks in a mixer and add the 122° sugar mix
5. Add the 157° sugar mix to the whites while still mixing
6. Slowly add the butter and keep whisking for 5 minutes, then add melted chocolate
7. Stop the mixer then fold in peanuts and place in a tray and leave to set
8. Once set, roll into balls or cut into desired shapes

To Serve:
1. Spread 1 Tbsp of Beef caramel on the centre of a plate
2. Place vanilla sponge on the plate at one end of the caramel then place the lamington on top
3. Pipe some raspberry gel on top of lamington and a few dots around the plate
4. On the opposite end of the lamington place 2 nougat balls
5. Place a scoop of vanilla ice cream in the centre.

Time Posted: 01/02/2024 at 1:15 PM Permalink to Lamington X Snickers Bar Recipe by Chef Hayden Ellis Permalink
Gabrielle Richardson
1 January 2024 | Gabrielle Richardson

Forbes: These 10 Wineries With Outstanding Restaurants

It’s 2023, and most wineries have fairly decent food—some local cheeses, cured meats and often a proper three-course lunch. But some of them are going far and above, installing Michelin-star (or Michelin-caliber) chefs on the premises and letting them run free with their technique and creativity. And of course, the wine pairings are always spot-on. Here, in alphabetical order, are ten of the most interesting right now.


Ten Minutes by Tractor, Mornington Peninsula, Australia

Ten Minutes by Tractor is the convergence of wine journeys that began almost 40 years ago with a group of people and vineyards that came together. While southwest Australia has its share of sophisticated wineries, Ten Minutes by Tractor stands out for having an equally sophisticated restaurant. Head chef Hayden Ellis is a Kiwi-born lover of local farming, foraging and worldly flavors. His innovative menu is driven by creating a powerful connection between food, wine and nature.

To read more visit Forbes.

Time Posted: 01/01/2024 at 10:14 AM Permalink to Forbes: These 10 Wineries With Outstanding Restaurants Permalink

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