THE AUSTRALIAN ARK
Andrew Caillard MW
3 volumes | 1100 images | 1760 pages | Half a million words (!)
AWARDS:
• Winner – Best in the World – Gourmand Awards 2025
• Winner – National Trust Heritage Awards 2025
• Winner – Britain’s André Simon Awards 2024
• Winner – OIV Award 2024 and President’s Jury Award 2024
No words from me. Just this gorgeous testimonial from Andrew Caillard MW.
“The massive success of The Australian Ark is a result of a very great editorial team and a brillant designer. As the author I always imagined that this book of three volumes would be easy to read, sumptuous and full of beautiful or moving images. Enter the highly intuitive and artistic Lisa Reidy who, following a detailed brief, single handedly elevated pictorially The Australian Ark into something majestic, gorgeously memorable and timelesss. She has given the Australian Wine Industry something of great and enduring value while framing my work in perfect symmetry. Few writers have ever experienced such a beautiful and extraordinary collaboration of editing, layout and design. The peer reviewed OIV Jury President’s Award, the first time awarded since 1930, and the prestigious André Simon Award belong to her as much as they belong to me. Just look through the pages of The Australian Ark and you will be captivated and beguiled.”
+ Book design: cover and internal, branding, POS marketing, digital marketing






BEST IN THE WORLD – HALL OF FAME – GOURMAND AWARDS 2025
BEST IN THE WORLD – HALL OF FAME – GOURMAND AWARDS 2025
“With immense admiration congratulations to Andrew Caillard (Master of Wine) and the entire team behind The Australian Ark – a monumental achievement of 1762 pages across three volumes. This extraordinary work deserves its place in the Hall of Fame as a wine encyclopedia unlike any other. Your dedication and passion have created an unparalleled treasure that will inspire wine lovers and historians for generations to come. Bravo on this unique and unbeatable milestone.”
Edouard Cointreau, Chairman of the Awards Committee
Gourmand 2025