Women In Wine
Liquid & Larder’s All Female Head Sommelier Team on Advice for Women in Hospitality, and Go-To Bottles on a Night In Their Venue
At Liquid & Larder, we believe great wine is about more than what’s in the glass—it’s about the people, the stories, and the passion behind every pour. And right now is a special moment in the company as across our venues, our head sommelier team is made up entirely of women. From Lottie’s rooftop mezcaleria to Bistecca’s lively subterranean dining room, Bee, Sheila, Ilaria, and Emma are helping to curate award-winning wine lists that reflect their unique perspectives, expertise, and passion for the craft.
We sat down with each of them to hear how they found their way into wine, what they love most about their roles, and their go-to bottle picks at every price point. They also share honest advice for women considering a career in hospitality and the sommelier world, from building confidence at the table to finding your own voice in an industry that’s still evolving.
Whether you’re curious about the profession or simply want to know the people behind your next great pour, this is their story.
How did you first get into the world of wine and what inspired you to become a sommelier?
Sheila (Bistecca): “I stumbled into wine rather naturally. I’ve worked in restaurants since I was 16, loving the hustle and used the money to save and travel whenever I could. Which opened me up to tasting all the vast flavors of food and wine. Once I decided I wanted to pursue wine further I started studying with a mentor. Another female sommelier who takes one female student a year to train, supporting women in wine – absolute legend! But it was in study that I fell head over heels…. the art, history, story, soils, people, science and energy of wine. And that was it.”
Bee (Lottie): “My sommelier journey began two years ago when I started working at a restaurant in Bondi, the Promenade. The sommelier, Harrison, asked if I wanted to learn wine and help him. I then took over as sommelier after he left. I’m half french so wine is somewhat in my blood I guess you could say.”
Ilaria (Alfie’s): “My journey began in Italy, where wine was simply part of everyday life. Surrounded by family tables, Sunday lunches, and the gentle clink of glasses, I learned early on that wine is more than flavour, it’s connection, culture, and joy. Over the years I’ve continued to learn, but my greatest inspiration has been Emma, whose belief in me and guidance helped shape my knowledge and confidence.”
Emma (The Gidley): “When I moved to Adelaide, I started working at a wine bar filled with genuinely great people and incredible wine knowledge. Whether it was guests, staff studying winemaking, future somms, or people who simply loved wine, everyone brought something to the table. They made wine exciting, shared what they knew (and what they were drinking), and stripped away all the snobbery that can sometimes surround it. Being there gave me access to wines from all over the world, and with Adelaide Hills, McLaren Vale, and the Barossa right on the doorstep, I could visit vineyards and meet the makers behind the bottles. It became the perfect stepping stone for studying and growing in the world of wine.”
What do you enjoy most about working at [your venue]?
Sheila (Bistecca): “I love Bistecca because it’s FUN. Busy, loud, sensory overload with all the best stuff. I get to introduce people to Italian wine, tasting grapes they’ve never heard of, while also selling rare bottles to collectors, all while having a cheeky laugh.”
Bee (Lottie): “The sunsets. The people. The food. The mezcaleria. I’ve always loved Mexican food and agave spirits so it’s a real treat to work at Lottie.”
Ilaria (Alfie’s): “I have a naturally creative personality, and bringing that creativity into a dynamic and fun place like Alfie’s, especially through a diverse and evolving wine list, genuinely energises me. Exploring wines from all over the world is where my curiosity meets my passion, and it’s a big part of why I love what I do.”
Emma (The Gidley): “I enjoy the diversity of the list—while being a steak restaurant we do primarily sell reds but with no restrictions of where they come from and how much they cost. Having said that having oysters and seafood has meant we get to open some fun whites and guests are open to exploring new wines.”
It’s your night off but you’re dining at your own venue. What bottle are you ordering: entry-level, mid-tier, and high-end?
Sheila (Bistecca)
Entry-level:
I actually love a skin contact with the bistecca for lunch. I’d be drinking Rocco di Carpeneto ‘Reis’ Cortese $99 with its mineral bite of bitterness and piemontes herbs and spice. I am also obsessed with the Sàgona ‘Gattorosso’ Sangiovese $115 at the moment. So playful and perfect with the steak.
Mid-range
I would be snagging Alice Bonaccorsi ‘ValCerasa’ Etna Rosso 2019 $215. Her wines are all about old vines and volcanic earth, complex yet elegant. Yum!
High-end
For something truly special I would be drinking the legendary wines of Chiara Boscis. Piemonte’s FIRST female winemaker, a highly regarded trailblazer. E. Pira Chiara Boschis ‘Cannubi’ Barolo 2016 $800 is singing at the moment with a little time in the decanter to stretch its legs.”
Bee (Lottie)
Entry-level
2022 Vinos Gustavo ‘Kilako’ Moscatel de Alejandria. Beautiful amber wine from Itata Valley in Chile. Super aromatic with apricot, ripe pineapple and a little eucalyptus on the palate.
Mid-tier
2023 Domain Adrien Berlioz ‘La Cuveé des Geux’ Jacquere FRANCE. I adore the Savoie region in France, and jacquere is so much fun. This particular wine is textural with heaps of minerality. A really interesting expression of the grape.
High-end
2023 By Farr ‘Sangreal’ Pinot noir, Geelong VIC. My favourite Australian producer. By Farr produces exceptional wines and Nick’s pinot noirs are just so sexy.”
Ilaria (Alfie’s)
Entry-level
For something light and fun, I’m starting with the 2024 Podere della Torre Cerasuolo d’Abruzzo. A vibrant rosato from a tiny, family-run producer who nails purity and freshness. Effortless but interesting.
If I’m craving my favourite grape, I’m going straight to the 2019 Château d’Épiré ‘Hu-Boyau’. One of Savennières’ oldest domaines, making Chenin that’s mineral, textured and quietly powerful. It gets better with every minute in the glass.
And if it’s a treat-yourself night, it has to be the 2021 Giulia Negri ‘La Tartufaia’ Nebbiolo. Giulia is one of Barolo’s rising stars. Because of her style and the fact she’s a young woman leading a historic Barolo estate, people have nicknamed her “Barologirl”. This wine is all elegance, perfume, fine detail with a modern sensitivity. A pure pleasure.”
Emma (The Gidley)
Entry-level:
Dr Edge ‘Rain’ Pinot Noir—made by Peter Dredge—’vin de soif’ style. Light, juicy, and all about bright red fruits.
Mid-tier:
Sadie Family ‘Skurfberg’ Chenin Blanc—mineral-driven expression from the high, dry Citrusdal Mountain region, South Africa. Chenin is my favourite grape variety and this wine is made to express the place showing elegance and it’s age-worthy.
High-end:
2022 Domaine Romanée-Conti ‘Grands-Echézeaux’ Grand Cru Pinot Noir—DRC and good company…. perfect night!”
What’s one piece of advice you’d give to other women considering a career in the hospitality industry?
Sheila (Bistecca): “DO IT! Find your own voice. Find your own palate. Find your own way that wine moves you. And build a thick skin. One that can protect you from eyes, comments and ego when you, a female, arrive at the table to dazzle people with your knowledge.”
Bee (Lottie): “Women are amazing. Trust yourself and enjoy the journey. It’s an incredible industry to be in, and you get to drink a lot of delicious wine! We as women are incredibly powerful and capable of anything we set our minds to. In hospitality, supporting each other is everything. The women beside us are our greatest resource. When we lift one another up, we create a stronger, safer, and more inspiring industry for all of us.”
Ilaria (Alfie’s): “It’s a tough industry,” I remind myself, “but you can be tougher. Don’t wait to be invited, walk in knowing you belong. Your palate, your perspective, and your voice are just as valuable as anyone else’s. Every experience, even the messy or difficult ones, teaches you something valuable, and the joy of connecting with people makes it all worthwhile.”
Emma (The Gidley): “Surround yourself with a good team, keep pushing each other, keep learning, and have fun with it. At the end of the day, wine is meant to be enjoyed and shared.”
To women working in hospitality aspiring to become sommeliers, what’s your best advice?
Sheila (Bistecca): “Study hard! Taste lots and don’t give up. I didn’t pull my nose out of a book or wine glass for two years, while I was studying, and still haven’t. Knowledge is power. Stupidly, there are so many incredibly talented, brilliant women out there that struggle with ‘imposter syndrome’ even if it may not seem like it. Knowledge is your weapon to stand in your own light and own it.”
Bee (Lottie): “Trust yourself. I had major imposter syndrome when I first became a sommelier, especially because I had never formally studied. Over time, I learned so much and became more confident. Every day I’m still learning. Don’t be afraid to make mistakes, because those moments teach us the most.”
Ilaria (Alfie’s): “Most importantly: enjoy your journey. Trust your curiosity and your passion. Be curious! Taste widely, read and never be afraid to ask questions. Build confidence in your palate, but also in yourself. You can turn every bottle into a story worth sharing.”
Thinking About Joining the Team?
If you’re passionate about food, drink, and genuine hospitality — and want to grow your career in an environment that values teamwork, creativity, and care — we’d love to hear from you.