Steve Flamsteed’s former life as a chef may be relatively distant, but his eye for detail, flavour and aroma has resulted in a slew of accolades and amazing wines. This rosé is really thirst-quenching stuff – pretty, fine, spicy and dry.

Former chef and sommelier David Chapman established Allies wine with an eye for the refined, distinct wines of Victoria. Here’s his exceptional vermouth. It’s all rosehip tea and exotic herbs in personality, and best drunk over ice with a wedge of blood orange.

The renowned Lakehouse in Daylesford, Victoria, was chef-turned-winemaker Adam Foster’s former workplace – fertile ground for learning about great produce and great technique, aptly applied to great grapes and winemaking. This is a very elegant shiraz.

Bryan Martin was a chef in his former life, though he maintains close connection to the culinary arts with his bread-making, butter churning, butchering, hunting and pickling. This wine is fermented on its skins, giving it a pretty pink hue, and tastes peachy and delicious.

Chris Coulter was a chef for 20 years before turning to winemaking at big company wineries. This is his own side project. The medium-bodied red wine is very food-friendly, offering peppery spice and juicy, red berry fruit character. Try with simple home-cooked pizza or pasta.

Brendan Cato is a journeyman chef, noted for his work at the defunct Rootstock Sydney festivals, where he met and befriended Ngeringa winemaker Erinn Klein. The collaboration wine here is silky, fragrant and beautiful to sip on.