Inspiration for this piece originates with comments from Judy Finn, Neudorf Estate, who in their recent travels to Singapore and Bali had observed, “An increasing popularity in New Zealand Pinot Noir, despite being served in an ice bucket (in Bali).” Read More >
Chef Ian Curley at European
There’s much more to golf than improving your swing and perfecting putting. Yes, there’s always that primal instinct of sport – the challenge and exhilaration of competition, whether you’re watching or playing. Then there are those who simply enjoy a hit, inhaling the fresh air, soaking up the scenery, exercising the body and brain – socialising, eating… drinking. In absoluteness, the ultimate day of golf goes beyond the greens to which this column observes the neurological receptors, the gustatory and olfactory senses of both amateur and professional golfers all over this planet. We take a cross section of the golfer’s stomach and we probe the visual, the tactile, the fine motor controls of pleasure, going where no golfing publication has been before, right to the dopamine receptors and intestines of – the Golfer’s Palate.
In concluding my tour of Piedmont, it is only fitting to finish up with a grape with small plantings here but it is representative of the region every time one brings up the subject of Piedmont. Nebbiolo needs no introduction. To the locals, Nebbiolo in Piedmont is like what Pinot Noir is to the Burgundians. 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? Read More >
You only have to look at the world’s stomach presently to get an idea how bad things really are with serious flatulence, verbal diarrhoea and parasitical prostration. Read More >
