Conrad Koh Samui recently teamed up with acclaimed sweet wine connoisseur Gerhard Kracher http://www.kracher.at/en/ to present the ‘Weingut Kracher Wine dinner at the resort’s signature restaurant, Jahn. Read More >
Back by popular demand, top French Chef Baptiste Fournier returns to Mezze Bistro, Damansara Heights, Kuala Lumpur to cook up another storm with resident head chef, Yves Pierre Renou. Between March 11th till 16th 2013, this collaboration of chefs will see Mezze Bistro present a week of cuisine that’s honest, fresh and surprising. Read More >
One of our Wandering Palates was in Bangkok the other day and to a snapshot of the traffic from an over-bridge, opting to walk several blocks to a restaurant rather than go by taxi. Bangkok, Jakarta, Kuala Lumpur, Hong Kong and most Asian metropolises are groaning under the lack of infrastructure and choking with car fumes. Needless to say, you need to have a good plan with getting around these mega-cities. Read More >
We landed our helicopter 3000 ft up on the edge of a glacial lake that feeds the Stirling Falls, surrounded by the sheer rock faces of the Milford Sounds peaks and Te Wāhipounamu World Heritage Wildlife Region, New Zealand which Rudyard Kipling called the eighth Wonder of the World… and I can see why, we felt like the first people that had ever stood in this untouched remoteness. Read More >
Chef Geoff Lindsay is the archetypical Australian Freestyle champion. That is in the culinary sense; the Michael Klim of the kitchen who’s successes and comebacks has tantalized Melbournian palates with his uninhibited flair dazzling the Australian restaurant scene for decades, as much as he has inspired countless chefs and restaurateurs in culinary recalcitrance and creative genius that I personally believe is a cuisine unique to Australia. Read More >
In all my travels throughout 2012 and that includes both the Northern and Southern Hemispheres, there is one new restaurant that stood out, a restaurant that would be as much at home in New York or London as it is in Melbourne’s Collins Street, and it is my ‘Best New Restaurant of the Year’, Brooks www.brooksofmelbourne.com Read More >
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.”
A summer fling!
The story so far: three industry veterans go to Vietnam, drink beer, eat amazing food and are inspired to share the fun and simplicity of their newest discovery: bia hoi (fresh beer) and the food that goes with it. Read More >
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.