1999 château d’yquem– What I’m Drinking At The Time 18.11.13

Man, let me tell you. Whatever you THINK you know about château d’yquem, believe me, nothing will prepare you for the awesomeness of actually tasting this wine…ever.

Chateau d'yquem

1999 château d’yquem

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est. – what i’m eating at the time 18.11.13

est,est.
Peter Doyle

Last week, I had an indulgent weekend. Yup, pretty indulgent. I’m pretty sure the culinary part of my tummy got sick of the amount of butter, wine, foam, deconstructed powder, smears and  reductions one can have in three days, needless to say I needed to cap it off with some pizza from the hut itself just to balance it out. I was lucky enough to score tables at Sepia, Quay and, as you may have guessed, est.

Now if you haven’t been to est., let me tell you that compared to the caliber of restaurants I just laid out, this was certainly the best of the bunch. Yup, we talking top shelf here, far far better than pizza hut and just as satisfying (i’m sure a little special wine may be making me biased but we shall get to that in a second). Est. restaurant is found on level 1 in the Establishment Hotel and headed by Peter Doyle who specialises in modern Australian cuisine currently holding 3 hats and 3 GT stars, sweet looking wine selection and a beautiful room to boot. Wait staff was very patient  and courteous and we were lucky enough to get an extra little bit of desert! Apologies for the lack of note taking today, I’ve been a bit lax in that department so please enjoy the lovey photos of the 4 course lunch with possibly the most kick ass wine matched dessert I have had the pleasure to experience. Please enjoy.

est. Menu

the menu
salad of spanner crab, green mango, cucumber, heart of palm, lime and lemongrass
sashimi of tuna, tapioca, ocean trout roe, puffed quinoa, white soy, lime
spinach ricotta tortellini, snap peas, shimeji mushrooms, green shallots
moreton bay bug, prawn, clams, squid, fregola, jamon, broad beans, chives
john dory, grilled scallop, spinach, sauternes- carrot juice emulsion
murray cod, abalone, snow peas, black fungi, ginger – green shallot vinaigrette
passionfruit souffle, passionfruit sorbet

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2007 Jacob’s Creek St Hugo – What I’m Drinking At The Time 24.10.13

Hello hello the slacker is bbbback! Yes it has been a full 2 months since I have posted anything which I do apologize for BUT I have some backlogged tasting sessions hopefully coming up for you depending on time wise so stay tuned.

It’s breakfast time and as I’m reaching into the fridge for some eggs I notice the half finished bottle from yesterday’s dinner just chillin there so…as you do….wine and scrambled eggs, the choice of champions. Today it’s le Jacob’s Creek’s St Hugo 2007 Cabernet Sauvgnon, a wine which has some fairly good reputation and named after Hugo Gramp, grandson of Johann Gramp, who is the founder of Jacob’s Creek.

 

2007 Jacob's Creek St Hugo

2007 Jacob’s Creek St Hugo
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2009 Clos Otto – what i’m drinking at the time 17.08.13

Another long time between posts, sigh….if someone give me a job writing for wine and maybe I may have some time hey!? *wink wink* Welcome back guys, today I’m excited to showcase a wine a new wine buddy of mine has recommended to me…the Hentley Farm’s flagship Clos Otto.

2009 Clos Otto

2009 Hently Farm Clos Otto

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Jacques Reymond Night!

Bonjour Bonjour, how you all doing? It’s been way too long between posts so i’m playing a little bit of catch up here. Today I’m going to share with you all a few pics of our “Jacques Reymond Night”.

A few weeks back (“few” is being used loosely here) my friends and I decided to have a go at our own Jacques Reymond night where we picked out a few dishes from “Cuisine du Temps” and make merry.

Cuisine du Temps

Jacques Reymond Night

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Breakfast – What i’m drinking at the time 13.07013

Cold morning this morning, good morning for a sweet sweet fry up breaky. I hop out of bed to ask the fridge on what goodies are in store for me. Eggs, sausage, mushrooms…excellent, excellent, and woah, who are these guys?

Rockford SVS Phaedrus

what you find in the fridge on a Saturday…

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Jacques Reymond – What i’m eating at the time 26.04.13

jacques_reymond_logo

Dinner 26 April 2013
Executive Chef Jacques Reymond

Jacques Reymond, a name synonymous with the best of Melbourne’s culinary delights displaying innovation, modernisation, consistency and artistry on the plate. Located on the outskirts of the CBD, Jacques Reymond occupies an old and lovely Victorian mansion complete with flourishing gardens, fireplaces and has been used as a restaurant reception centre for over 50 years. The house has undergone extensive renovations since the Reymond family purchased it in 1992 resulting in a fusion between traditional and contemporary décor reflective of Jacques cooking style. If you walk past the kitchen, you may get a glimpse of Jacque in the kitchen commanding the troops with his daughter Nathalie in front of house as the sommelier. This highly regarded restaurant is affiliated with the Relais Chateaux association, awarded three chef hats for many consecutive years and currently holds two and three gourmet traveler stars for food and wine respectively.

I have been blessed with the opportunity to have dined at Jacques Reymond on three previous occasions. My first two visits played a big part in my fascination of food and wine so there is a special place in my heart here. I can still remember the sweet lobster bisque with crab dumplings and the flavors of the foam on a perfectly cooked king fish…just magic. The third time I visited Jacques was early 2011 where I felt a slump in consistency and quality in the dishes, a shame really. Nevertheless, when my 30th birthday came around this year, there was no other place I wanted to be than Jacques. It was like a pilgrimage, one all Melbournians should take so thank you to all the guests of the night making it a memorable one.

Friday came around quickly and we soon found ourselves outside the mofo of a mansion scanning the soon to be nommed 9 course degustation menu. Three taps on the old door later, we were greeted by some fabulous wait staff, patient, accommodating and friendly; easily some of the best.

We filtered in two at a time around a circular table within one of the three rooms flanked by fireplaces and carts of Dom Perignon. The menus came around along with one of the many reasons to dine at Jacques; the cheese balls.

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