Last November, 2012, the Family of Twelve, www.familyoftwelve.co.nz a fraternity of 12 of New Zealand’s most successful and enduring artisanal private winemakers visited Singapore. I had the privilege of organizing their programme titled “Twelve reasons to get excited about New Zealand Wines”, which was thoroughly action-packed, as detailed in F12 member, Nigel Greening’s account – click here. Read More >

Winery restaurants are sprouting like vine shoots in spring, indicative of the burgeoning wine tourism in vineyards regions the world over. Read More >

As the Gregorian calendar year draws to a close and we reminisce, in our glass, there barely seems time for reflection little lone antecedental contemplation as the new vintage is upon us – as my nine year-old daughter says “Just get over it”. Read More >

The Wandering Palate has just completed designing the wine programme for Man Tong Kitchen, a new Chinese restaurant that opened, 18th December, 2012 at the Crowne Casino in Melbourne www.mantongkitchen.com.au Read More >

Does wine go with Asian cuisine? Absolutely! “Show me a wine and I will find you an element of spice or herb infused within it.” Indeed, most grape varieties intrinsically display a multitude of spice nuances in aroma or flavour, some more than others. Clearly such nuances and characteristics are synergistic with many Asian cuisines. There is also a central thread in the wines chosen for today’s lunch: organic and biodynamic viticulture, highlighting artisan woman winemakers and proprietors, and an eclectic selection of very high quality and individualistic wines – a journey of wine discovery and pairing to Asian cuisine. 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 >

Millennium fever hit Shanghai last week, with a glorious celebration of infamous Champagne House Louis Roederer. I was fortunate enough to be a member of a select group who were invited to share the precious gifts Domaine Louis Roederer offers. Read More >

Paris July 2012 – Terry Chellappah, the Wandering Palate’s Western Australia correspondent reports on good, bad and ugly encounters in Paris. Read More >

Friends of mine are off to Rio just after Christmas and asked me for restaurant recommendations. Now I know my reputation for ‘Wandering’ is as solid as my waistline but Rio is a little out my reach at present. Actually, I have to confess I have never been to South America although Brazil, Chile, Argentina, Peru all beckon. Read More >

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 2^nd, 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!

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