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When you work at The New York Times, you’re spoiled for expert opinions.

Need a wine tip? Ask Eric Asimov, our chief wine critic, who was just roaming Australia earlier this month. For restaurants in Australia, there’s always Besha Rodell, our restaurant critic and columnist, who is responsible for an ever-growing list of places to try.

Then of course there are our culture critics and also our sources — the subject-specific authorities we rely on for casual guidance.

But why keep that all to ourselves?

For this week’s Australia Letter, we wanted to try something different that lets us share the love and the fun.