Man Tong Kitchen The Age Epicure, February 19th -  “eat out” by Larissa Dubecki Review of Man Tong Kitchen, Crowne Casino, Melbourne and praise for the Wandering Palates wine list program “A great, fully fleshed list ordered under user-friendly headings” “An informed wine list is another example of the forward-thinking operation” To see the wine list in full click here To read the ... read more >
Dandelion - driven by the hum of human communion; a relaxed buzz of social interaction, eating and compotation 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 ... read more >
From left, Mario Di lenno, Chef Nicolas Poelaert, Paul Guiney, Gerald Diffey 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 >
Beth Lieberman, Beverage Director for Momofuku in New York City (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 ... read more >
Contact: Peter Healy, Ph: 0414 013 466 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 >
Peter Healey (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. ... read more >
Chef Frédéric Colin - Petite Paris-Singapore As the economies (and property prices) defy gravity and the insatiable desire for all things Western continues unabated in Asia metropolises like Singapore, Hong Kong, and Shanghai the dining scene is equally electric and eclectic. And yet with all the bling and prowess of celebrity chefs, I find myself apathetic with much of it and anything more than two sets ... read more >
Perfect Match to New Zealand Pinot Noir - Lamb Shanks Scented with Persian Limes 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 >
Such wonderful colours and vibrancy in this Linguine dish Winery restaurants are sprouting like vine shoots in spring, indicative of the burgeoning wine tourism in vineyards regions the world over. ... read more >
Chef Frederic Colin 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 >