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 ... 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 ... 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 >
[caption id="attachment_7320" align="alignleft" width="362" caption="Duncan Forsyth, winemaker at Mount Edwards, Central Otago with our Wudang Swordsman Chef at Imperial Treasure Super Peking Duck"][/caption] 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 ... read more >
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 >
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 >
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 ... read more >