• Articles,  Eat & Drink

    Greenhouse By Joost – finale party by Stix

    In keeping with Sydney Harbour Foreshore Authority’s ambitious plan to green The Rocks and Darling Harbour,  “Greenhouse by Joost” a pop-up design installation and waste-free cafe concept that showcases sustainable living, was delivered to Campbells Cove in 12-metre containers last month. Featuring a roof top herb garden, on-site water collection and a generator that reuses cooking oil to create its own energy, as well as recyclable cutlery and crockery, its designer Joost Bakker explains “The Greenhouse is an optimistic approach to life, from the buildings we inhabit to the food we eat. By choosing ethical, natural and easily recyclable materials we can live sustainably”. Constructed onsite between Sydney Harbour Bridge…

  • Articles,  Eat & Drink

    NZ Taste Trifecta Pips Sydney at the Post – Sept 2010

    Food & Wine First XV & WLG Pop Up Restaurant: key ingredients in Kiwi Recipe for Rugby World Cup 2011 Success. Just one year out from hosting the Rugby World Cup 2011, and on the eve of Sydney’s ‘Crave’ International Food Festival (which boasts culinary performances all over town by some of the biggest names on the global food scene), our unassuming Kiwi cousins have somehow managed to steal a march on the foodie limelight. Firstly, to mark 365 days from RWC11 kick off, at the beginning of September, the Kiwis flew in a giant rugby ball (which is really a 25m long/17m high state-of-the-art portable venue that can hold…

  • Articles,  Eat & Drink,  Special Events with CJ

    CRAVE Champagne Talk & Taste

    CJ to host Signorelli Gastronomia’s Wonderful World of Bubbles! Get to grips with the real differences between champagne and other sparkling wines Learn how to navigate a restaurant champagne list or the bubbles fridge in your local bottle shop with confidence Discover how to match champagne with food Try for yourself a rare example of 100% organic vintage 1er cru champagne Become a champagne expert overnight and impress friends at your next dinner party! What’s Cooking With Champagne Jayne? On October 25th, one of Australia’s foremost independent champagne experts, author and speaker Champagne Jayne, will lead us on a sparkling sensory journey around the wonderful world of bubbles. Five gourmet…

  • Articles,  Eat & Drink

    Tasmanian Masterclass

    Tasmania is the jewel in Australia’s wine crown. Tasmanian wines currently represent less than 1% of the total Australian crush but more than 7% of the ultra/premium market. Current sparkling wine production is estimated at 120,000 cases per annum. (Note Tasmanian sparkling wines are not champagne!). Blessed by a moderate maritime climate which provides growing conditions free from extremes in temperature, Tasmanian grapes are able to ripen slowly on the vine across the island’s seven recognised regions (249 individual vineyards) resulting in fresh and balanced wines that exhibit maximum varietal flavour development without losing essential natural acidity – the hallmarks of quality cool climate sparkling. Today Tasmania is home to…

  • Articles,  Eat & Drink

    Boutique vs Grande Maison

    Battle of the Blanc de Blancs Part 1 On Saturday night I hosted an intimate dinner party for a dear friend from the UK who was in Sydney for 24hrs to celebrate his birthday. This sparkling event called for a range of blanc de blancs Champagnes to match seared salmon in miso broth with mushrooms and asparagus. We began logically enough with the extremely magnificent value Pierre Gimonnet Gastronome 2004, which was “absolutely lush” as they say on Gavin & Stacey, followed by the slightly older Pierre Gimonnet Fleuron 2002 (nb these wines are currently on promotion @ $100 for 2 bottles at your local Vintage Cellars). We finnished on…

  • Articles,  Eat & Drink

    Five ££ Fizz Fight

    English Wine Week Special Report. Once upon a time before the invention of speed limiting cameras, the M25 orbital motorway that circumnavigates London was known as the playground of boy racers, but these days, within a short distance of central London, you can find yourself amongst sparkling vineyards at the foot of the SouthDowns, just a few miles from the sea. In the past decade English Sparkling Wine has won a veritable sea of international awards, wowed the serious sparkling critics such as Serena Sutcliffe and Jancis Robinson and, due to a combination of increased expertise and favourable climactic conditions, become an international contender in bucking the current economic climate.…

  • Articles,  Eat & Drink

    Mission Murano

    Diary Date LIWSF 2009 Highlights. Last year thanks to the desperate ratings battle between Channel 9 and Channel 7, millions of Australians got to see GR on the telly practically every week – if not twice in time-lapse shift on two channels – so I was determined on my next trip to London to see if the taste lived up to the hype – hence Mission Murano with a mate last week during LIWSF. Opened in 2008 Murano is a fine-dining Italian restaurant in the heart of London’s Mayfair. A classically tailored interior features magnificent painted fresco and traditional blown glasswork light fittings in the Murano style setting the tone…

  • Articles,  Eat & Drink

    Brazillian Bubbles

    Diary Date LIWSF 2009 Highlights: Bright lights, bikinis…its Brazilian bubbles! A trip to the most significant trade tasting event in the world’s wine calendar (London International Wine Fair) is always a great opportunity to open your eyes to new wonders  – even if your speciality is just to focus on the sparkling side of life. At this year’s event at Excel I thoroughly enjoyed tasting many boutique cavas and proseccos dotted around the exhibition hall, as well as tiny production family Champagnes from the Marne Valley. England took out more than 20 awards in this year’s international wine competition and relative sparkling newcomer Camel Valley in Cornwall won a gold…

  • Articles,  Eat & Drink

    By The Grace of Gosset

    Diary Date: By the Grace of Gosset. On Tuesday I was lucky enough to be invited to a Gosset Champagne trade master class at WildFire hosted by export director Frederic Beerens. Owned by the Cointreau family, the oldest wine house in Champagne (founded 1584) Gosset is renowned for focussing on making fine wines which just happen to contain bubbles rather than creating popular Champagne. Only the first pressing is used in making Gosset Champagnes and the first fermentation is never followed by a malolactic fermentation so the final wines always age well and exhibit a clean and fresh attack on the palate. The NV brut excellence (40% PN/CH + 10%…