(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

Our resident China correspondent, Mike Knuppel, goes local wetmarket style in Shanghai and realizes the communion is, above all, about food. Read More >

With the Northern Hemisphere summer school holidays starting, expatriates in Asia will most likely be heading back home, travelling great distances by air. Every time we fly we are also increasing carbon dioxide levels in the atmosphere.

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With a good friend of mine getting married this August, a press release from The Leading Hotels of the World on exclusive wedding destination hotels is inspiration for posting this piece, and what could be better than having an entire Leading Hotel completely to yourselves for this once-in-a-lifetime occasion?  Here are just a few outstanding properties that can be engaged for the exclusive use of your wedding party and guests, assuring that this most special event will be exceptional, unique and unforgettable. Read More >

I am constantly asked for recommendations on wine travel destinations, more so on the specifics to which I would need to become a fulltime travel agent and guide to make any headway or commercial sense. There is no doubt that the best way to fully understand the intricacies of wine and the concept of terroir, you need to travel the wine regions and it is strategic to have  close interaction with winemakers and professionals, which is generally not easy to achieve outside of the wine trade. Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

Yes I know, we are a good four months into the year of the Dragon, and I should probably have wrote of these gastronomic experiences well before now however, the tarry has purpose; sometimes one needs time to linger on such mental wanderings and intoxications, composting the culinary pleasures and fletcherizing memories that have flooded the Dopamine receptors, cogitating on this, delving deep into the adrenal medulla to arrive at a precedence of dining ecstasy. Read More >

Our Wandering Palate Melbourne correspondent, Matthew Wilson, goes mushroom hunting down on the Mornington Peninsula armed with a bucket load of local pinot noir. Read More >