The Somm Series Edition 12: Alex McPherson
26/10/26
Welcome back to The Somm Series, a celebration of food pairings with Idée Fixe from iconic restaurants, as selected by leading sommeliers around the world. In our 12th edition, we catch up with Alex McPherson, Head of Beverage at Hellenika, Brisbane.
Founded by restaurateur Simon Gloftis, Hellenika has become one of Brisbane’s most celebrated dining destinations, bringing the warmth and generosity of Greek hospitality to the heart of Fortitude Valley. Renowned for its vibrant atmosphere, polished service and unwavering commitment to authentic Greek cuisine, Hellenika has earned a loyal following among locals and visitors alike.
At the centre of the Hellenika experience is a menu that champions the simple pleasures of Mediterranean dining, from freshly caught seafood and premium Australian produce to time-honoured family recipes passed down through generations complemented by a thoughtfully curated wine list that showcases both iconic Greek varietals and leading Australian producers.
Since opening its doors, Hellenika has established itself as a benchmark for contemporary Greek dining in Australia. Combining elevated cuisine with effortless hospitality, it remains one of Brisbane’s most sought-after restaurant experiences and a defining name in the city’s culinary landscape.
At the centre of the Hellenika experience is a menu that champions the simple pleasures of Mediterranean dining, from freshly caught seafood and premium Australian produce to time-honoured family recipes passed down through generations complemented by a thoughtfully curated wine list that showcases both iconic Greek varietals and leading Australian producers.
Since opening its doors, Hellenika has established itself as a benchmark for contemporary Greek dining in Australia. Combining elevated cuisine with effortless hospitality, it remains one of Brisbane’s most sought-after restaurant experiences and a defining name in the city’s culinary landscape.
“I look for wines with a ‘spirit of generosity’ – wines that feel joyful and celebratory. Greek food is all about sharing with friends and family and I want the wine list to mirror this ethos...“
– Alex McPherson, Hellenika
– Alex McPherson, Hellenika
Having worked with Hellenika since 2013, Alex has played a key role in the restaurant’s journey from its Gold Coast beginnings to its Fortitude Valley home today. Her career spans marketing, public relations, export, sales and production, giving her a rare perspective shaped by experience across almost every corner of the wine industry.
This breadth of knowledge, combined with more than a decade at Hellenika, informs her approach to building wine lists and recommending wines that elevate the dining experience. Practical, considered and deeply passionate about wine, Alex brings both expertise and judgement to every bottle she selects.
This breadth of knowledge, combined with more than a decade at Hellenika, informs her approach to building wine lists and recommending wines that elevate the dining experience. Practical, considered and deeply passionate about wine, Alex brings both expertise and judgement to every bottle she selects.
“Remember that the sommelier is your friend – there to guide you towards something they think you’ll genuinely enjoy, that’s within your budget.“
– Alex McPherson, Hellenika
– Alex McPherson, Hellenika
Read on as Alex talks us through her pairing with Idée Fixe Premier Brut, the process behind writing a wine list, and her take on Australian wine culture.
Discover our full interview with Alex McPherson below.
Discover our full interview with Alex McPherson below.
Talk us through the Hellenika wine list. Are you looking for certain qualities or attributes when listing a wine?
For Hellenika’s list, I look for wines with a ‘spirit of generosity’ – wines that feel joyful and celebratory. Greek food is all about sharing with friends and family and I want the wine list to mirror this ethos. Naturally Greek wines are a focus as these are natural partners to Greek food and I build in extra information around these wines as guests are often less familiar with the varieties or brands. To balance this, I have a fantastic selection of Australian and international wines that people know and love – wines that I think are full of flavour and generosity and that customers feel confident selecting.
For Hellenika’s list, I look for wines with a ‘spirit of generosity’ – wines that feel joyful and celebratory. Greek food is all about sharing with friends and family and I want the wine list to mirror this ethos. Naturally Greek wines are a focus as these are natural partners to Greek food and I build in extra information around these wines as guests are often less familiar with the varieties or brands. To balance this, I have a fantastic selection of Australian and international wines that people know and love – wines that I think are full of flavour and generosity and that customers feel confident selecting.
As the Group Beverage Director, talk us through the process of writing a wine list for venues that are all different? What’s a non-negotiable? Are there things you have changed or pivoted since their respective openings?
For me, each of our venues has its own unique personality and I’m guided by this personality when writing the lists. I absolutely choose wines that complement the food for that venue and the non-negotiable is quality. Every wine chosen must represent quality and value, regardless of the price point. I do like to lean into the personality of the individual venue as I want each venue’s list to be unique and relevant to that venue – I’m not about a cookie-cutter approach across venues. I also think closely about the customer who will be dining in that venue – what their purpose for dining might be, what their budget might be (given the venue and the food), whether wine is a driver to the venue or whether it’s a secondary factor after the food or the venue, if the venue is more likely to attract couples or groups, etc. I strongly believe that I have a responsibility to the owner of my venues to write a commercially viable list, which means listing things that people want to drink and which I know my team will be able to sell. Thus far, the lists have remained true to their original selves. Each head sommelier obviously brings their own flair to a list’s evolution, but they have all stayed within the original vision.
What have you chosen to pair with Idée Fixe Premier Brut?
The versatility of Idée Fixe Premier Brut means that it’s a perfect wine to drink on its own, or with nibbles, while also being a beautiful accompaniment to a main course. My favourite way to start a meal at Hellenika is with our classic Taramasalata dip, with warm pita. The salty fish roe pairs so well with the freshness and crispness of Idée Fixe Premier Brut, which cuts through the creamy richness of the dip and really sets the tone for the meal to come. The aromas and flavours of citrus and the lick of salinity in the wine also partner beautifully with Hellenika’s grilled King George whiting. There’s a delicacy to both the wine and fish, which makes the pairing really sing. Both the Taramasalata and the King George Whiting demand a wine with acidity and freshness. The citrus notes and brininess of the Idée Fixe really elevate the flavours in the food. For me, this is what food and wine pairing is all about. Both wine and food are improved via the pairing.
What makes sparkling wine an exciting category for you as a sommelier?
In Queensland, Sparkling/Champagne is consistently our top wine category in value and in volume. As such, I need to offer a variety of wines to suit all tastes and budgets. For Sparkling, I think there has been a quantum leap in quality in recent years from around Australia and I do typically focus on Australian sparkling wines as opposed to international offerings. I love that many smaller producers are doing exciting things with sparkling, from quite diverse regions.
Do you have a “house rule” when it comes to pairing food and wine?**
For me there are no hard and fast rules. I’ve had guests want to do an all red wine pairing with a seafood degustation, which they loved and I’m a big believer generally that you should drink what you enjoy, rather than feel compelled to choose a wine because it’s supposedly a better match for the dish. Of course there are some classic pairings that work beautifully, but ultimately, my job is to help people find something they love to drink.
For me, each of our venues has its own unique personality and I’m guided by this personality when writing the lists. I absolutely choose wines that complement the food for that venue and the non-negotiable is quality. Every wine chosen must represent quality and value, regardless of the price point. I do like to lean into the personality of the individual venue as I want each venue’s list to be unique and relevant to that venue – I’m not about a cookie-cutter approach across venues. I also think closely about the customer who will be dining in that venue – what their purpose for dining might be, what their budget might be (given the venue and the food), whether wine is a driver to the venue or whether it’s a secondary factor after the food or the venue, if the venue is more likely to attract couples or groups, etc. I strongly believe that I have a responsibility to the owner of my venues to write a commercially viable list, which means listing things that people want to drink and which I know my team will be able to sell. Thus far, the lists have remained true to their original selves. Each head sommelier obviously brings their own flair to a list’s evolution, but they have all stayed within the original vision.
What have you chosen to pair with Idée Fixe Premier Brut?
The versatility of Idée Fixe Premier Brut means that it’s a perfect wine to drink on its own, or with nibbles, while also being a beautiful accompaniment to a main course. My favourite way to start a meal at Hellenika is with our classic Taramasalata dip, with warm pita. The salty fish roe pairs so well with the freshness and crispness of Idée Fixe Premier Brut, which cuts through the creamy richness of the dip and really sets the tone for the meal to come. The aromas and flavours of citrus and the lick of salinity in the wine also partner beautifully with Hellenika’s grilled King George whiting. There’s a delicacy to both the wine and fish, which makes the pairing really sing. Both the Taramasalata and the King George Whiting demand a wine with acidity and freshness. The citrus notes and brininess of the Idée Fixe really elevate the flavours in the food. For me, this is what food and wine pairing is all about. Both wine and food are improved via the pairing.
What makes sparkling wine an exciting category for you as a sommelier?
In Queensland, Sparkling/Champagne is consistently our top wine category in value and in volume. As such, I need to offer a variety of wines to suit all tastes and budgets. For Sparkling, I think there has been a quantum leap in quality in recent years from around Australia and I do typically focus on Australian sparkling wines as opposed to international offerings. I love that many smaller producers are doing exciting things with sparkling, from quite diverse regions.
Do you have a “house rule” when it comes to pairing food and wine?**
For me there are no hard and fast rules. I’ve had guests want to do an all red wine pairing with a seafood degustation, which they loved and I’m a big believer generally that you should drink what you enjoy, rather than feel compelled to choose a wine because it’s supposedly a better match for the dish. Of course there are some classic pairings that work beautifully, but ultimately, my job is to help people find something they love to drink.
For those of us who enjoy wine but might not have a deep knowledge, what would be your tips for learning and expanding knowledge?
I’d start by taking note of what you do like (and what you don’t). Is there a particular grape, region or even producer whose wines you like? This is a great starting point. Just as useful is remembering what you didn’t enjoy. Both of these give a sommelier very useful information to help make a recommendation. Also, don’t be afraid to experiment and try something different. Remember that the sommelier is your friend – there to guide you towards something they think you’ll genuinely enjoy, that’s within your budget.
You’re hosting a dinner party — you can invite anyone - who would be on your guest list, what’s in your glass, what's on the menu and what’s playing on the speakers?
Having just been away with a group of wine industry girlfriends from all over Australia, I would invite them as we had a brilliant time together and I can’t wait to do it all again. I’d start with Taittinger Comtes de Champagne, then something like a Chenin or an Assyrtiko – something with texture and minerality. We’d be standing around in the kitchen, talking and snacking while I prepared a one-pan dish – maybe a seafood risotto, served with a simple green salad. I generally put on a bit of Aretha Franklin or some old-school Motown – but the only thing I really want to hear is conversation and laughter.
I’d start by taking note of what you do like (and what you don’t). Is there a particular grape, region or even producer whose wines you like? This is a great starting point. Just as useful is remembering what you didn’t enjoy. Both of these give a sommelier very useful information to help make a recommendation. Also, don’t be afraid to experiment and try something different. Remember that the sommelier is your friend – there to guide you towards something they think you’ll genuinely enjoy, that’s within your budget.
You’re hosting a dinner party — you can invite anyone - who would be on your guest list, what’s in your glass, what's on the menu and what’s playing on the speakers?
Having just been away with a group of wine industry girlfriends from all over Australia, I would invite them as we had a brilliant time together and I can’t wait to do it all again. I’d start with Taittinger Comtes de Champagne, then something like a Chenin or an Assyrtiko – something with texture and minerality. We’d be standing around in the kitchen, talking and snacking while I prepared a one-pan dish – maybe a seafood risotto, served with a simple green salad. I generally put on a bit of Aretha Franklin or some old-school Motown – but the only thing I really want to hear is conversation and laughter.
Hellenika is located at 48 James St, Fortitude Valley Queensland. For bookings and more, visit st-albans.com.au/venues/hellenika or @hellenika
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