WHAT’S HOT

Speargrass Opens Its Cellar Doors

The Top End has a new must-sip destination, with Speargrass officially opening its doors to the public and pouring some of the most awarded local spirits in the country. Kicking off with Friday sessions, the cellar door is now welcoming visitors for tastings, tours and a taste of true NT craftsmanship.

Speargrass is teaming up with a rotating roster of local food operators, bringing fresh flavours and pop-up eats to pair perfectly with their spirits, so every visit promises something new.

And the awards are also flowing. Speargrass Vodka and Arafura Gin both snapped up Double Gold at the Tasting Australia Spirit Awards, with judges declaring: “This is a vodka the Russians would be proud of.”

Crafted with Speargrass seeds harvested from Darwin bushland and filtered through a magnetic mineral vortex, this is Territory innovation at its finest. TQ

CONTACT 1/35 De Latour Street, Coconut Grove speargrass.au 

SPOTLIGHT ON ABORIGINAL BUSH TRADERS 

2025 Brolga award winning business, Aboriginal Bush Traders (ABT), part of the Ironbark Aboriginal Corporation, plays a vital role in supporting Aboriginal artists, makers, and communities across the Northern Territory. As a not-for-profit, social enterprise, ABT champions ethically sourced artwork, bush medicines and bush foods, ensuring that at some point in every product’s journey, an Aboriginal person receives fair payment.

Working with both independent creators and community art centres, ABT provides important economic opportunities, often the primary income source for many remote artists. Its collaborative approach brings “blackfellas and whitefellas working together,” strengthening cultural enterprise while ensuring authenticity and respect.

ABT’s vibrant exhibition program, refreshed every six weeks, showcases the depth of Top End creativity and provides a dynamic platform for artists to share their stories.

A huge congratulations to Ironbark Aboriginal Corporation CEO Shaun Pearce, winner of the NT News 2025 Corporate Leader of the Year, recognised for his outstanding leadership and commitment to empowering Aboriginal communities through enterprise. TQ

RECIPE

Lucky Dumpling Dipping Sauce

Ingredients:

• 2 tbsp Chinkiang (Chinese black) vinegar
  Substitute: rice wine vinegar or balsamic vinegar 
• 2 tbsp light soy sauce
• Do not use dark, thick or sweet soy sauce
• 1 tsp white sugar
• 1 tbsp hot water
• ½ tsp sesame oil
• 2 spring onions finely sliced
• 1tsp freshly minced ginger

Optional:

• Toasted sesame seeds
• Sliced spring onions

Variations (Optional):

• Spicy: add sliced red chilli, chilli oil, chilli crisp or red pepper flakes
• Gluten-free: use GF soy sauce or tamari + balsamic vinegar

Method:

1. Lightly toast the sesame seeds and set aside.
2. In a small bowl, add the hot water to the sugar and stir until dissolved.
3. Add the Chinkiang vinegar, light soy sauce, and sesame oil. Stir well.
4. Mix in sesame seeds and all remaining ingredients.
5. Serve immediately or store in the fridge.