Forum: Social Hall Posted By: Ed Draves Post Time: 07-14-2007 at 01:13 PM

Forum: Social Hall Posted By: Neal.Mollen Post Time: 07-10-2008 at 05:59 PM

My first time at this restaurant in Sydney. I thought the food was of a high standard with good use of fresh ingredients and I felt like it was good value for the money (ended up around $75 a head for food, corkage and tip). We needed to take care ...

Forum: Food....and Wine Posted By: Jeff Allison Post Time: 11-26-2006 at 04:28 PM

This photo really doesn’t do the Billy Hard Cheese from Tasmania justice. In real life I couldn’t describe it. It’s somewhere between a  artisan soap and  fossilisedice hockey puck. It has a nutty flavour and a nice whiff of goat about it.  This is a welcome change to the pristine cheeses made locally that only really taste creamy. Full marks. From the archives Cheese under threat from Nazis...

Forum: Social Hall Posted By: Neal Mollen Post Time: 06-04-2007 at 12:43 PM

Chilean Sea Bass is back on the menu; Whole Foods has found a sustainable source and we snatched some up. Joanne created this early Fall recipe using bounty from our own garden. (Only the red onions weren't from our garden...

Forum: Wine Talk Posted By: Doug Goodwillie Post Time: 12-11-2007 at 01:59 AM

Nose : Apple, Daisy Flower, Kiss of Red Grapefruit Palate : Crisp. Apply. Good Acid, Quite Dry Finish : Tart Granny Smith apple finishes dry. Overall this is a very nice very dry Riesling. Big on apple and some citrus. Great with cheese before a main course.

1 message(s)