Winemaker Philip Shaw in his home, which is surrounded by his vineyards in Orange NSW. All the joinery is made from oak vats. Photo: Steve Gosch
Asian wares inside the home of Philip Shaw. Photo: Steve Gosch
"The Epicurean chopping board is one of my favourite things; it's pressed wood of some kind, it's not too heavy and it's just gorgeous to use." Photo: Steve Gosch
"I do like cookbooks." Her prefers less complicated ones, with recipes by Neil Perry and occasionally Matthew Evans. Photo: Steve Gosch
The pressure cooker is part of Shaw's toolkit for making braises and stocks. Photo: Steve Gosch
"I had these Aritsugu knives reshaped because I'm left handed." Photo: Steve Gosch
"The pestle and mortar is for all my spices." Photo: Steve Gosch
Basmati rice, garlic and ginger are staples inside Shaw's kitchen. He tries to use Australian rice where possible. Photo: Steve Gosch
"I use heaps of spice. I grind them all myself in a pestle and mortar." Photo: Steve Gosch
Vessels inside the winemaker's home. Photo: Steve Gosch
"The most memorable wine I've had lately was the Chateau Trotanoy Pomerol," says Shaw. "I'm reluctant to plug my own wine but the 2014 pinot Number 8 is fabulous." Photo: Steve Gosch
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