"Water gets warmer. Drinks get colder. Music gets louder. Nights get longer. Life gets better." - Anonymous
It's that time of year again, I am sure it comes around quicker as I get older! Although a great time of year with lots of fun, laughs, time with friends and family... it is also filled with parties, lots of alcohol, long hours, deadlines, stress, lack of sleep... a recipe for BURNOUT...
Here is how Taste.E are getting through this year:
Words by Gregor Stronach I received an invitation a couple of weeks ago, by email – and it took me all of about 20 seconds of frantically stabbing at my keyboard to type “Yes please, of course, I would love to be there, it sounds amazing!” to lock in my seat at the Crow Bar for the Made in Mudgee event on August 25.
As eagerly anticipated by Guillaume and his team as it has been by diners! I finally set aside a night to experience it for myself!
The website was yet to launch, so the excitement about the menu was the topic of discussion in the cab ride over...
"What do you think he'll keep from Bennelong?" "Ohh I hope the Tuna is still on the menu!!" "Can't wait... so hungry!!"
With rumbling tummies and the 9 months of waiting... 'we couldn't wait', is an understatement.
A hint of frost on the windscreen… rows of naked vines line the side of the road… rolling low hills in the distance… Yes, it is early Winter in Mudgee.
A region that is not defined by any one Wine or grape varietal, but is “good at many wines” Rob Black, Winemaker - Bunnamagoo Wines. This historic town is oozing with character which is reflects in its winemaking.
"...the pleasant hours of our life are all connected by a more or less tangible link with some memory of the table" Charles Pierre Monselet
Sometimes it is nice just to stay in on New Year's Eve.. share a nice dinner, a bottle of wine or two with someone you care about.
Away from the hustle and bustle, the crowds, the long waits to get home... just the two of you.
This was my New Year's Eve...
DAY THREE
Today was about food. It was a day of grazing, hopping from one gourmet delight to the next.
Starting with breakfast at the very quaint "Margaret River Bakery". We started the day well with homemade Granola, Eggs Benedict, orange juices and a couple of coffees. While sipping on our coffees we studied the map... circling the "must go" places. We mapped our route and we were off...
DAY TWO ...waking up to the soothing sounds of the rooster's crow... not ideal... but we weren't going to let that dampen our spirits...
Today was going to be a big day of eating and drinking!
“Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.”
- Paulo Coelho, Brida
Starting at the top - Fraser Gallop Estate! We had a tasting booked for 11am in the winery itself. This was hands down the best tasting of the weekend.
“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” - Ernest Hemingway
... driving amongst the vineyards, sipping on award winning wine and looking savouring some of the best produce Australia has to offer!
Yes, I had the pleasure of spending two amazing weeks in the Margaret River region of Western Australia.
What brought me here? A bit of work, and a lot of PLAY. Having celebrated my birthday whilst onsite working I decided to extend my stay and explore the amazing region for myself.
Undoubtedly, the BEST restaurant in Sydney. An experience that combines, exceptional, personal service, high quality produce and outstanding attention to detail and flavour combinations. As a regular diner at Guillaume's iconic restaurant, I am devastated to see it go.
To dull the pain and disappointment, there is no better way than to MAKE LOTS OF RESERVATIONS BEFORE IT CLOSES! To justify the spend, I merely reason that I would in fact dine there at least 1-2 times per year in the next few years... it helps, ok?
I would like to share with you my personal highlights from the series of dinners at the restaurant to date... one more booked at this stage..
