Duncan Forsyth – Peking Duck and “The Day of Pigs”…
Duncan Forsyth, winemaker at Mount Edwards, Central Otago with our Wudang Swordsman Chef at Imperial Treasure Super Peking Duck

Duncan Forsyth, winemaker at Mount Edwards, Central Otago with our Wudang Swordsman Chef at Imperial Treasure Super Peking Duck

Here we are at Imperial Treasure Super Peking Duck, yes for the second time this week, but it was imperative that I take Duncan Forsyth from Mount Edwards vineyard here, pictured with our Wudang Swordsman Chef.

And you too can experience this ambrosial Mallard experience in the exclusive company of the Wandering Palate and 12 top New Zealand winemakers, namely the Family of Twelve familyofXII@xtra.co.nz at an outrageously lavish Chinese Banquet at Imperial Treasure Super Peking Duck on Friday Nov 2nd, full details at http://www.thewanderingpalate.com/?p=7309

And further mandatory reading:

New Zealand Red Wine of the Year – Mount Edward Pinot Noir – Central Otago http://www.thewanderingpalate.com/?p=5978

Reflecting on Best Meals and Restaurant in the Year of the Rabbit – Part 2 – Imperial Treasure Super Peking Duck – Surely the best Peking duck to be had in all Singapore – perhaps the world!

http://www.thewanderingpalate.com/wp-admin/post.php?post=7277&action=edit

Family of Twelve – New Zealand – Wine Dinner at Imperial Treasure Super Peking Duck—Friday Nov 2
Craggy Range Te Muna Road Vineyard - Lower Terrace - Martinborough

Craggy Range Te Muna Road Vineyard - Lower Terrace - Martinborough

What a difference a Bud makes – Mount Horrocks Cordon Cut
Budburst in Mount Horrocks Cordon Cut Vineyard www.mounthorrocks.com

I received this definitive photo from Stephanie Toole at Mount Horrocks taken this week in the Cordon Cut Vineyard with the message “Pray we don’t get any frosts!”, illustrating how vignerons are at the constant mercy of the weather and like any agriculture, there are crucial, nail biting moments or stages throughout the year than determine success or failure that they have absolutely no control over. Commercial madness really, but your sort of need to be a bit ‘mad’ to be in the wine growing business, and you have to be downright crazy to do what Toole does, growing riesling for a late harvest wine by means of ‘Cordon Cut’ with the grapes hanging there for weeks at the mercy of the weather.

Read More >

Screening Room September 28 & 29 – “Amelie” Nominated for 5 Oscars – un Film de Jean-Pierre Jeunet
Amelie CM

Reflecting on Best Meals and Restaurant in the Year of the Rabbit – Part 2 – Imperial Treasure Super Peking Duck – Surely the best Peking duck to be had in all Singapore – perhaps the world!
Legendary Chef Ruth Pretty at Imperial Treasure Super Peking Duck with our Chef Wudang Swordsman Chef

Out of all the meals throughout the lunar year, and there are many around the world, there are four occasions or meals that were the ultimate standouts; consummate in both a culinary sense and sheer dining pleasure. Read More >

FXII – NEW ZEALAND – WALKABOUT TASTING 10am to 5pm—SATURDAY NOV 3 SALT grill & sky bar—55th Floor, ION on ORCHARD –
Felton Road Elms vineyard

Ata Rangi - wildflowers in the vineyard rows

Felton Road Elms vineyard

A Tale of Crayfish Tail – Golden Fields
Golden Fields Lobster Bun - Irresistible!

On a recent sunny winter’s day in Melbourne, curiosity got the better of us and we had to find out what is was that Melbournian’s find so irresistible about Golden Fields, one of a ever-growing number of eateries spawned by the unpretentiously talented chef, Andrew McConnell. Read More >

Australia’s best kept secret
Guineau Fowls resident at Arlewood Vineyard, Australia

The subject of semillon came up the other day, fresh in my mind having just posted a piece on Mount Horrocks Semillon and notes on a vertical tasting from 2001 to 2010. We, that is Master of Wine Peter Scudamore-Smith and I, were reminiscing on our formative wine days in Australia and some of our mutual mentors with the conversation leading to the Hunter Valley and the legendary semillons from Lindemans, Maurice O’Shea—McWilliams and interestingly, a shared enthusiasm for the barrel-fermented Rothbury Estate Black Label Semillons that Len Evans championed, wines of extraordinary richness and complexity in the vein of opulent Montrachet.

We both agreed it’s a curious thing that few vignerons pursued this style, in the Hunter Valley or any other Australian wine region for that matter, which prompted me to re-read an article I wrote a while back on the subject, “Australia’s best kept secret” http://www.thewanderingpalate.com/?p=2126 and featuring the touchstone wine of this style in Margaret River, Western Australia – Arlewood

It’s time for semillon to step out of the shadows and into the limelight for some much-deserved recognition.

Should you ask me what is the most unfashionable or under-rated white grape variety in terms of quality, in Australia or the world for that matter, my answer would be semillon.

While semillon is acknowledged as one of the noblest of all grape varieties, it has not gained this in a global sense or as a stand-alone variety, rather it is invariably blended with its time-honored partner sauvignon blanc.

Read More >

Valli Wine Dinner at Coriander Leaf with Legendary Winemaker Grant Taylor, hosted by Artisan Cellars
Grant Taylot - Valli - Central Otago

Grant Taylor - Valli - Central Otago

Gidleigh Park and the wider sense of ‘Terroir’
Gidleigh Park lawns and gardens lead to a well-set up Tudorbethan style manor house.

Alistair Scott endures excellence at Gidleigh Park Manor in the middle of rural Dartmoor, but wonders if international standards are always the right yardstick in the hospitality industry.

Dartmoor has a schizophrenic history. A patch of stunning moorland perched in the bottom left-hand corner of England with little topsoil, for many years it was a gulag for tin miners, prisoners of war, masochistic farmers and stubborn ponies. Read More >