A restaurant that ticks all the boxes @Bennelong

Bennelong is Sydney’s Premier dining experience, in every way. Dining inside the iconic and internationally recognised Sydney Opera House with a stunning views of another Sydney icon – the Harbour Bridge. A site of historical significance, for Australia’s first people, the Indigenous Australians, more specifically the Gadigal people of the Eora nation, occupied this site. Bennelong, an Aboriginal man to befriend the British, lived in a house on the point that this restaurant stands today. 

With a menu by famous chef Peter Gilmore, 5 star food and service, it is a restaurant you must go to at least once in your life. Whether you are a tourist to Australia or simply dining for a special celebration, it is the perfect venue. It is upscale dining, and with that an expensive price tag, but highly worth the cost.

The interior of the restaurant is equally as impressive as the exterior, an open restaurant with space on a grand scale with high ceilings, it is a sophisticated place to dine. 

Service is impeccable which is evident as soon as you enter the restaurant, the maìtre d is very welcoming and charismatic. With well trained staff on hand to answer any question, they were very attentive, whilst unobtrusive and add to the overall dining experience.

You don’t normally hear much about the cocktails here, with so much focus on the food, but they can’t be missed, with an excellent combination of flavours and theatrics that add a touch of fun. The wine list is extremely plentiful, order by the glass or bottle. If you need some help, the sommelier will be happy to provide advice for a drink that will perfectly matched your food. 

The menu is three courses for $130, you can select a combination to tantalise your palate. We were in a large group so had the opportunity to try many of the selections. It doesn’t matter what you pick, the options demonstrate great technique and developed flavours and you will be sure to have a delicious dish. 

In terms of entrees, the salad of young beetroot was a pop of colour on the plate, with horseradish, cultured cream, leek roasted fermented rye and rhurbarb pickle, you’d covert meat lovers to vegetarian in a second.

The main dishes of a full roasted Dory on the bone with roasted turnips and native coastal greens, this was a garden on a plate. Meat lovers, don’t fret, the slow cooked beef cheek or suckling pig will satisfy your fancy.

The piece de resistance of this dining experience are the desserts. What more could you want than an Australian classic, the Pavlova, presented as the Sydney opera house itself. 

They also have the dessert from across the water – the eight texture chocolate cake, made famous by its appearance on masterchef which is presented as a spectacle with hot chocolate poured on your dessert, giving way to the centre like a sink hole. Consuming all that chocolate, you’ll certainly go home happy. Cherry lamington a and mille feuille, make sure you try them all. 

This restaurant truly ticks all boxes; great service, great food, great drinks and a a stunning location, add this to list of must visits

https://www.bennelong.com.au/

Bennelong Restaurant Menu, Reviews, Photos, Location and Info - Zomato

FCBA’s 2nd Birthday @Taisho Japanese BBQ

We were lucky enough to score an invite to FCBA’s 2 year anniversary at Taisho Japanese Restaurant in the East Village Zetland. What an exciting way to celebrate. If you don’t know FCBA, they are a wonderful community of Food Critics and Bloggers (and Instagrammers and general lovers of food) that have regular meet ups to bring like-minded people together. They hold events at different cafes and restaurants, where members are in a draw to secure a spot at one of these meet ups. We chat all things food, take photos, feed them to Instagram and all our social pages.

It is a wonderful community to be part of and we have been involved for almost the same amount of time they’ve been operating. We have had the joy of meeting so many passionate foodies, making new friends and enjoying some wonderful food together. This 2 year anniversary was to celebrate all this community that Cecilia, Sophia, Erica, Eugene and Melody have developed and sustained over these years and bring everyone together.

We met for a wonderful lunch at Taisho Japanese Wagyu Restaurant in the East Village, newly opened (and one of our new favourite cuisines) which is essentially a Japanese BBQ where you cook yourself at group table, perfect for sharing.

All the food was outstanding: gyoza, salad with lotus chips, extremely fresh sashimi, sushi platters were provided to start. Then we tried a range of different beef cuts, vegetables and corn to cook on the grill. The meat was extremely good quality and short rib was without a doubt the favourite. Great service provided by the staff and kudos to the superstar chef.

The wine was supplied by Nocton Vineyard. This wine, hailing from Tasmania has been produced in a region known for its cooler climate, rainfall and pleasant seasons allowing the wine to retain its acidity. We had the opportunity to sample a range of the wines including the chardonnay, savingnon blanc and pinot, which they are well known for. We can’t decide what we liked the most. We even won a bottle of wine so we were very pleased about that.

The desserts were some delicious little mini ice cream cones filled with gelato: mint, strawberry, hazelnut and vanilla from Bravo Gelato. Dare I say, I ate three myself.

It was a birthday, and what would a birthday be, without a cake. A beautiful three tiered Golden California Girl Drip Cake made with Lemon Vodka was a visual feast of macarons, lollypops and cupcakes. Thanks to Black Velvet for supplying this amazing treat!

With a range of games and lucky door prizes, vouchers were provided by the lovely sponsors Flour Drum Newtown, Loluk Bistro, Entertainment Book Au. We were all lucky enough to go home with a goody bag filled with vouchers by Hsin Shih Tang and Haven Specialty Coffee and some delicious treats for later: brownies and fudge made by Sugar Rush Desserts.

A great venue, great food, great prizes and overall a great event! We enjoyed the party and socializing with our foodie friends and celebrating this supportive community. Thank you for having us and to all the sponsors.

https://www.taisho.com.au/

https://noctonwine.com.au/

https://www.entertainmentbook.com.au/

https://m.facebook.com/flourdrumnewtown/

http://www.lolukbistro.com.au/

https://m.facebook.com/HsinShihTangAustralia/

http://www.bravogelato.com.au/

https://bvsydney.com.au/

https://havenspecialtycoffee.com.au/

Taisho Japanese Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Indian cusine from Harris Park to Barangaroo @Spiced by Billu’s

Spiced by Billu’s is in the trendy dining precinct at Barangaroo, just by the ferry terminal, so it has a lovely view of the water. It would also be a great place for a long lunch on a weekend. We were here for a Sunday evening dinner, the seating is alfresco (yet covered) under dimmed lights and heaters to keep us warm. 

Originally set up in Harris Park, known to cater for celebrities such as Chris Gayle and Steve Waugh. They have opened this upscale restaurant in Barangaroo and as soon as we met the host, we felt like we were dining with experienced restauranteurs. It is a little pricy, but you aren’t in Harris Park and lets face it you are paying a little extra for the location and the view.

The tables are set with some beautiful crystal and copper cutlery. There are a lot of great choices on the menu, hard to make a decision. They do a banquet menu to help you decide, if visiting in a group of 4 or more $40-$45. 

We were offered drinks, they have a small bar and have a good range of alcohol including Indian beer, one of my favourites; Kingfisher beer. We began the meal with a Vegetarian platter including the onion bhaji, lovely soft filling and light crispy outer crust), the paneer an Indian cheese which had a nice spice coating and the the vegetable samosas were quality, with a nice soft filling with a spice kick.

We followed this with dhal tarka, one of the best we have tried. Naan is a standard whenever we visit an Indian restaurant and the cheese naan was perfect to mop up any left over sauce.

Speaking of sauce the braised lamb shank had a deliciously fragrant sauce and good balance of spice. As to be expected, the lamb fell off the bone. 

The biryani was recommended and did not disappoint. A traditional rice dish, the indian version of fried rice. An explosion of taste and texture, the rice cooked with onions, garlic, ginger, cashew nut, raisins and spices.

Thanks to “I am strategist” for introducing us to Spiced By Billu’s at Barangaroo and to the staff for hosting us, the restaurant was well managed which was reflected by the quality service. Add a great location and food to the mix. A great Indian dining experience in the city.

https://www.spicedbybillus.com.au/

Spiced By Billus Menu, Reviews, Photos, Location and Info - Zomato

A list of delights @New Shanghai

New Shanghai is an extremely popular restaurant serving modern Shanghai cusine, hence the name. With multiple restaurants around Sydney including Chatswood, the city and Ashfield. We visited the Ashfield location on a busy Friday night, with people queuing to get their dumpling and bun fix. Once inside, the restaurant had a good atmosphere full of diners enjoying their meals. The decor set up to reflect a Shanghai dining experience, with a couple of rooms with plenty of seating. The service is efficient to ensure the wait for a table is not too long. 

The drinks menu is varied, with cocktails, beer, an decent wine list and spirits as well as a number of non alcoholic beverages. We sampled a cumquat and lemon drink which was nice and refreshing and a Tsing Tao beer.  Why not, it was Friyay and perfect for the meal ahead. To say the menu is extensive is an understatement. It even had a key to show you signature dishes and vegetarian options. With plenty of options to keep you coming back for more, try to tick them off your list.

We opted for meals that were indicated as signature dishes. Winter soup was the perfect start. The Shanghai tofu skin and pork roll in a supreme broth. A delicious and delicate broth with some veg and tasty wrapped parcels.

New Shanghai is well known for their dumplings, we couldn’t go past the xiao long bao. Always a favourite these steamed pork dumplings were particularly good. Sticking to etiquitte, placing the dumpling on the spoon piercing with the chopstick and adding soy sauce, vinegar and chilli oil to taste. The soup inside the dumpling was very flavoursome.

The fried salt and pepper king brown mushrooms, a tasty vegetarian dish. Full of flavour and texture, very more-ish. Perfect with a Tsing Tao or two, maybe three.

Another go to is the peking beef with steamed buns. Make your own New Shanghai style sliders. Grab one of the cloud like pillows of dough that are the steamed buns, fill with some beef and maybe some cucumber. Soooo goood and perfect to share if you don’t get too protective after you try one. The serving size was very generous too.

We loved New Shanghai with plenty of classics on offer, you can also find something new. New Shanghai also has a great atmosphere and sevice. We thank New Shanghai for their hospitality and for inviting us to visit at such a busy time. It was great to see the staff in action during a peak period, very impressive. Can’t wait to return to tick off some more of the menu.

http://www.newshanghai.com.au/home/Ashfield

New Shanghai Menu, Reviews, Photos, Location and Info - Zomato

Our Big Fat Greek Yum Cha @Opah Cronulla

“OPAH” is an expression you often hear at celebrations, and this is feeling and intense emotion. Often accompanied with dance and Greek music. Fitting, because this venue is perfect  for celebrations or simply enjoying food with friends. No plate smashing here, just delicious food and great hospitality.

Opah is family run business serving Greek food in a yum cha style. Located on Gerrale St, Cronulla, it’s raised space allows seating inside or in the sun and a lovely view of Cronulla beach. It is a large venue with both a seated dining space and also room for cocktail parties. It would be great for an event as they cater to parties.

At Opah you can order the $45 all you can eat yum cha which is great value for money. But you can order off the ala carte menu if that pleases you. Yum cha is half the price for children. The restaurant is fully licensed but you can BYO wine for your yum cha. The cocktails were very nice, perfect to sip on while taking in the beach vibe.

We were very impressed with the food and service at Opah. The staff were friendly and welcoming. All the dishes we had was well seasoned and we didn’t need to add salt or pepper or any other condiment.

Presentation wise/plating, we felt that the little details of garnish on each dish went a long way and was very appealing to the eye. It made us excited to eat it. The calamari was a stand out and was delicious as it wasn’t full of batter like most places and was quite light. The Tiropites had a nice balance of flavours with the saltiness from the cheese and the sweetness from the honey and the aroma and slightly minty flavour from the thyme.

The Spit Roast Lamb was tender and melted in our mouths, yum! We really enjoyed the Prawn but is no longer on the menu due to the high cost so they are using octopus instead.

The Greek salad was very fresh and well-seasoned and we enjoyed all three dips, couldn’t fault anything.

The restaurant had a good atmosphere and was quite busy. We also liked the fact that the Yum Cha menu is a great way to try all the dishes and if the serving is not enough, you can always ask for more as it’s all you can eat! We were advised that not everyone understands the concept and some people complained that the serving size was too small but the reality is that you can ask for more as it’s all you can eat.

We highly suggest the yum cha menu as you can try lots of thigs from the menu and order more as you please.

Opah Menu, Reviews, Photos, Location and Info - Zomato

http://www.opah.com.au/

10 layer lamington and more @Flour Drum

We all know Newtown is a Sydney dining and drinking hot spot. With so much choice, how do you find the gems? We will help you, with this blog post. The place is called Flour Drum, an ecclectic cafè restaurant toward the St Peters end of King street in the mix with some cool boutiques and op shops. A great place to visit to kill a few hours browsing. But you will need some pre, or post browsing sustanance or even a caffeine kick, and Flour Drum is the place to get it.

Newtown is a little different, in a good way and Flour Drum oozes Newtown. A deceptively large dining space, with street side seating as well a two rooms with plenty of seating for dining in. The cafe is uniquely decorated with to a retro Australiana theme, quirky, yet cool. 

As you walk past you will be taken in by the sweets displayed in the window, as well as the coat of arms in the form of a Kangaroo and emu statue. This shows that the cafè will not take a backward step. This is also reflected in their progressive cusine including some crazy good versions of an Aussie favourite: the lamington. The 10 layered blackforrest lamington is a must, but be warned – you will need someone to share it with or you will need a few sittings to finish it.

We were visiting with the FCBA crew including Cecelia, famishedduo, pa7ricko and bill.desu. We had a great late lunch that rolled into afternoon tea. I loved the menu scribed on the wall where we were seated. 

To start we shared the lentil and zucchini fritters, served with an asian style slaw. The texture and flavour was spot on, so light and fluffy. 

The emperors omelette was also very nice, again with an asian influence, including Japanese and Thai. An open omelette with different flavour combinations that strangely worked, black rice, sake, dried mango, zucchini, sesame seeds, cherry tomatoes, fresh herbs and Thai onion crisps. An omelette fit for an Emperor.

The mushrooms on toast with poached egg also a tasty breakfast option. We had fun prodding the poached egg trying to create some yolk porn.

A favourite was the house made dumplings with bbq duck, water chesnut, garlic chives and dried wild forrest mushrooms, blitzed to create a flavoursome ravioli style filling with a smooth texture. This served with some fresh egg noodles served in a flavoursome duck and  porcini mushroom broth that had done some time.

Then we were onto the sweets that flour drum are famous for: including the aforementioned 10 layer black forest lamington, a tower of decadance, that was not overly sweet. The apple cake, even better than it looked. The sticky date pudding; always a good option. The rocky road another spectacular sweet, perfect to wash down with a coffee or dirty chai.

Thanks to FCBA for having another memorable event, as alway it is always good to meet fellow passionate foodies. An even bigger thanks to Vic and the friendly crew at Flour Drum for their hospitality. A very enjoyable cafè, loved the decor, the food and the service.

http://flourdrum.com.au/wp-content/uploads/2015/08/fd_logo.png

Flour Drum Newtown Menu, Reviews, Photos, Location and Info - Zomato

Breakfast platters @Treetop Cafè

Treetop Cafe, in the heart of the bustling highrise suburb of Waterloo in close vicinity to Zetland/Victoria Park. There are many people living in this area, with only a few choices for eating out. Treetop cafe is coveniently located to cater to the locals. A large open space decorated with greenery playing to the name of the cafè. Also outdoor seating if it is a nice day.

We visited Treetop with a number of foodie friends including Sydney Dinner, Eating with my Food Safari, Sydney food dude and contributor Sakinav. We ordered a variety of drinks to start including some decent coffee and really nice smoothies.

We were all excited to try the breakfast platter and vegetarian breakfast platter, these options making ordering in a group super easy. It is also very impressive having your own personal buffet on your table. Perfect for a family breakfast or catch up with friends and reasonably priced too.

The breakfast platter with something for everyone including eggs three ways(fried, scrambled and poached) a selection of breakfast meats with bacon, ham, salami, chorizo and sausaged. Add a few more breakfast classics of roast tomatoes, butter mushrooms and avocado. Nope not done yet, some favourites too being hash browns and grilled haloumi. A feast not only for your eyes.

The vegetarian breakfast platter equally impressive. Also with eggs three ways, avo, roasted tomatoes, hash browns, haloumi and mushrooms. Add to this charred zucchini, spinach and truffel parmesan baked potatoes. Plenty of variety to fill the belly.

Treetop also have some good flavour combos on their burgers. Who doesn’t like the classic flavours of peking duck and add this to a burger, Yum! Other classic options all very tasty include the 5 spiced pork burger with slaw, the lamb souvlaki burger or clasdic burger with the lot called the Big Boy. 

Get into treetop for your breakfast fix, make it easy with a breakfast platter. If you sleep in, the burgers are a good option. Thanks to the friendly staff for their hospitality and to Treetop for inviting us.

http://treetopcafe.com.au/

Treetop Cafe of Waterloo Menu, Reviews, Photos, Location and Info - Zomato

Revamped @Bondi Trattoria

Bondi Trattoria has occupied the southern end of Campbell Parade Bondi Beach for many years. With a recent change in ownership and revamp of the dining space and menu, Bondi Tratt is a must visit. The new owners, both with impressive resumes. Joe Pavlovich running the kitchen, with experience listing the likes of est and most recently the executive chef for the Mangan Group. Alasdair France formerly head of operation for the Hilton and the Mangan Group, taking care of the front of house. This wealth of experience on display through the quality food and impeccable service.

This dynamic Kiwi duo branching out to do their own thing. Like many Kiwi’s before them, Bondi being the location where they start their own venture. The restaurant with a classy upgrade, a stunning outlook over the Iconic Bondi Beach, alfresco dining, an open dining room and semi open kitchen.

Bondi Tratt is a dining space that will appeal to the locals. Now open for breakfast, lunch and dinner with decent portions and reasonable prices. As the name suggests, primarily serving Italian fare. However with a wealth of experience and travel under their belt, the menu also has a Euro Mediterranean influence, with a modern approach. Pavlovich focusing on quality, by using local seasonal ingredients, with each dish oozing flavour.

Our visit at night, dining in a group with great company including; Brooke and Kim of Tabberer Terakes, Simon Leong, where_do_I_eat_pete and Walter of eatsydney. This allowing us to sample much of the menu. Easing into the evening with some social lubricant. The drinks list was full of quality, with Australian Italian style wine, boutique beer and amazing cocktails using Australian botanicals. Their version of the Negroni was very enjoyable. They also allow for BYO at $10 per bottle.

 The Antipasti(starters) were impressive, having me salivate whist writing this post. A must, the crispy salmon winglets. Get hands on! Grab a piece, smear it in garlic sauce and have the salmon melt in your mouth. Other options include a nicely seasoned beef tartare, the diamond clams with black pepper vinaigrette a great seaside option. The roasted bugs with garlic and chilli butter and buffalo mozzarella is earmarked to be the new signature dish. Bondi Tratt’s take on tarama dipwas another davourite, a full flavoured dish with bottarga, lemon oil fennel pollen and served with flat bread.


The salads and vegetables are nothing to turn your nose at, great for sharing. The pickled pumpkin salad was nicely balanced with flavour and texture. The creamy raw broccoli salad with salted ricotta, tarragon aioli, with walnuts, apple and onion for added texture, a flavoursome way to eat broccoli. Another option for sharing being the pizza, with the restaurant ensuring the toppings are plentiful.It wouldn’t be a trattoria without pasta, they even have gluten free options. Staying true to the original menu, Joe has kept the original signature dish of angel hair pasta with fresh tuna. I do a bit of diving and spearfishing and can attest to the local seasonal produce, with the use of blue swimmer crab and cuttlefish spaghetti dish. A tasty pasta with the seafood nicely prepared. The casarecce pasta with slow cooked beef cheeks was rich with flavour, a good choice for a cold winters night.

There is a variety of mains; fish of the day, roasted lamb rump and charred black angus sirloin. Bondi Tratt also has specials board to ensure there is always something exciting and new. Keep an eye out for the classic flavour combination of seared scallops and pork belly, perfectly prepared with crisp crackling.

We had to channel our reserve stomach for dessert. The tiramisu was full of suprises, each spoonful with a hidden gems of flavour and texture, with toasted hazelnuts, puffed rice or dehydrated berries. The olive oil and lemon cake with candied cumquat a nice option, if you are looking for a dessert that is not too sweet. The croation style brulee was delishous, silky smooth.

Bondi Beach usually a summer destination, however I enjoy the beach year round and winter is the perfect time to enjoy Bondi without the crowd. The Bondi Beach winter festival is also running with a ferriswheel lit up at night and an ice skating rink. Why not make it an excuse to visit Bondi Beach and to enjoy a great meal at the rejuvinated Bondi Trattoria.

Thanks to Joe and Alasdair for a great dining experience and to Brook and Kim from Tabberer Terakes for introducing us and for the invitation.

http://www.bonditrattoria.com.au/

Bondi Trattoria Menu, Reviews, Photos, Location and Info - Zomato

Night food markets @ Paddy’s Flemington

With lockout laws putting a downer on Sydney’s night life, what is there to do to have a fun Saturday night in Sydney?  Well, Sydney’s west has a new legit attraction not to be missed: Paddy’s night food markets. They make use of the Flemington markets space which is generally dormant at night. Running each Saturday night from 6:30pm to 10:30pm, a bunch of food trucks rock up to create an instant and diverse food and drink event.
There is something for everyone: bring your friends, partner, kids and dogs. The event has a street party atmosphere with DJ’s pumping out tunes, street artists doing live art displays and hotted up cars doing laps. There are even arcade games to keep you occupied.

It does get busy so it is recommended that you get there early. It may even pay to have a plan, pick your favourites and disperse, allowing you to try all of your favourite options.

Be prepared to feel like a kid in a candy store, there is so much choice and it may get a little overwhelming, take a deep breath and rip in. Where to first???

BAO stop for their $20 happy meal, 2 pork belly Bao and a large serve of their famous peking duck fries. So tasty and such good value.

There is no shortage of burgers including the likes of Chur burger, Chubby buns, gdup burgers Mickey Chews burger truck and more.

Other options include Dirty Bird food truck, Holy Schnit, Bottom of the barrel BBQ and many more. If you are after something clean and tasty, hit up the guys and gals at poke bros. The salmon poke topped with sriracha mayo was the goods. 

The Poke Bros Mars bar cheese cake also caught my eye, it was time to keep clear as this was devoured, defs not sharing this delight. Other dessert options including torch me creme brulee, gelato brioche dessert truck, perhaps retro rosie or even fluffy crunch for some tricked out fairy floss. So many choices and too many to name.

Finish up in a food coma, you may need a caffeine hit to help you get through it. Coffee in a cone seems to be all the rage at the moment, why not see what the fuss is all about and grab one from the good people @pull’nshots. Very impressed that they managed to bang out some latte art in the cone, especially at such a busy event. 

OMG so many options, a return trip definitely in order. A huge thanks to Erin from Forhill digital for inviting us to enjoy this food spectacle.

http://paddysnightfoodmarkets.com.au/

Orange is the new black@ The Winston

We were lucky enough to attend a wonderful wine pairing event by Philip Shaw Wines with food prepared by the chefs at The Winston Hills Hotel. With 60 guests in attendance, three long tables were set up in the dining area and Daniel Shaw at the front with a microphone for him to explain the wines we were trying.

A bit of background first, Daniel Shaw is the son of Philip Shaw, wine maker and owner of the winery in Orange. Orange was selected as the perfect choice for them to have their winery. 3 kms out of Orange, it is a cool area and perfect altitude that allows this coolness as well as sunshine, which allows the grapes to maintain the natural acidity and fruit flavour. The altitude is ideal for production and all vineyards in the area are above 600 m and the only other place is in the world similar is Chile. Orange is the new black, it has approximately 60 vineyards and 30 fantastic wineries that you can visit. Orange also has more hatted restaurants than any city suburb making it a great place for foodies to visit.

The first wine with our entree was a sparkling – the Non-vintage brut. This takes three years to make. It is Non vintage as parts come from other vintages. This spends 12 months in oak, and 18 months in bottle. This enables the creation of complexity and texture in the wine. It had kept a mineral tightness and brioche/buttery flavours, with a stream of bubbles. It was lovely to have with our beef brisket and slaw slider with chilli aioli and pickles which disappeared with in a matter of seconds. 

The second wine was their ‘Architect Chardonnay’ which has been an incredible part of their family. There are 6 types of chardonnays in their vineyards. Called ‘Architect’ tied in with their winery as it has gone through different building processes as they moved the cellar from his house to the alongside the winery. This wine was perfect for seafood or the smoked pork knucle and pearl barley soup which also had a good chilli kick. 

Philp Shaw wines are handmade in the winery; they pick the grapes, the grapes have good balance when they’re taken off the vine. The vineyard is walked through ten times to check the grapes, check again, prune, and then taken off. They believe 99 percent of the production is done by mother nature (which is why winery location is important). The rest is left to the winemakers do. 

Orange near Mt Canobolas has an array or fruits like apples, cherries, and grapes. Orange can be described as a big food basket and is one of our favourite places to visit. It is only fitting that we had some wonderful food to accompany these lovely wines.

We then moved onto red wine. The Merlot Cab with softness and width on the palate, 65 merlot 35 cabernet. The softness that comes through is from the merlot. It retains texture from leaving stalks on the skin. This wine had fullness and it was perfect to accompany our shared 8plate of lamb shoulder served on the bone with a bunch of hearty vegetables. We made an ambitious attempt at finishing this dish.

The dessert was again a decent portion and could have passed as two. The Hazelnut Panacotta served with steawberries and basil and lemon sorbet served with Merangue.  Phillip Shaw don’t do a dessert wine! so we had the Rose, which was perfect as the dessert was sweet enough.

Be sure to check out up coming events at The Winston http://www.thewinston.com.au/.  The events are great value, insightful and more impotantly a great night ot. Thank you to Amy and the Winston Hills for the invitation and to Phillip Shaw wines for the lovely wine and education.