PCL

Frankly, I'm pretty sick and tired of the whole thing re: derivative/plagiarism blah. If anyone really cared, then there would be some real sparks flying rather than words continuously being uploaded. It's generating its own momentum due to egos and sensitivities being 'bruised' and causes being upheld but really, enough. Sure, it started on our shores, and we can appreciate the notoriety, but name someone who isn't guilty and I'll pop a cork in their honour.

Nice work Julian. What is it with quail eggs at the moment at most 'hatted' places? See, the lack of concentration is exactly what fazes me out every now and then. For me, if that had happened, then the whole exercise would have been dunked, splattered, marred. But then again, I"ve heard many wonderful things about Circa and will most likely eat there soon.

I LOVE ECCLES CAKES... ...out for now...

not sure if wet markets still exist in singapore i mean, like, they're so obsessed with sanitation...

Fou, There are loads of little outlets selling organic seeds of 'special' breed tomatoes. No rush, you've got a few months before plantingin early summer. As for Mexican... it'll have to be at someone's place other than mine seeing as I'm virtually homeless at the moment, kind of doing the nomad thing.

The practice of tipping or bribing is not an ostensible part of the Australian dining scene. Wait staff and managers, MD's all make good wages and a tip is more or less left as a gesture after the bill (check) is settled. Usually a $10 or $20 is left behind. In Chinese restaurants however, the Chinese clientele will almost always tip their favourites for exactly the same reasons we've been discussing here. Having travelled for work and pleasure, I find the practice in the US to be advantageous simply because most of the time, you know where you stand and can almost guarantee results if you're discreet and calculating. Timing and assessment is everything I think. For example, one trip to NYC saw me at Pastis in the Meatpacking District late one night. I thought that I might take some associates there the next night for food and drink. I struck up a conversation with the rather attractive floor manager and palmed her $50 when I left. WHen I called the next afternoon to make arrangements, she picked up the phone, told me not to worry and when we showed up, party of 6, we were seated immediately and complimentary beers were brought out. The night went extremely well. The bar was told to watch out for us if we approached, and they were generous. People in my party caught on and bills were flying all over the place. Later on, the floor manager and a couple of staff kicked on with us to a 'secret' smoker's bar, drinks on us of course. All in all, over $120 left my pocket in tips that night, and for a $700+ bill for food and booze, I think it was alright. By the way, the deal was sealed the day after.

Someone volunteering to do a Mexican dinner party in Melbourne somewhere??

The broth at Mak's Noodles in Hong Kong has a discernable flavour of herbs in it. An almost bitter aftertaste, but I prefer to say 'dry' as in wine! Ah Leung, I've seen and tasted wonton broths with the addition of scallops, pork bones (spare ribs) and a few small red dates (kei-chi) to jack the flavour. Do you do this too, or have I missed something?

Cassoulet should not have parmesan in it. No way. Shal, I think the people who try to make artfully arranged cassoulets are missing the point and should not be serving it up in some deconstructed state or approximation. Somethings you don't fuck with. edit to add: Shal, can you tell us where you had cassoulet?? In any case, all of the cassoulets I've enjoyed in Melbourne establishments have all been duly and respecfully rustic and recognisable and enjoyable and suitably comforting. I hate to say it, but is this another Melbourne-Sydney difference?? And re: Christophe's in Manuka... they still around? What's the rest of their food like??

I eat out as part of my working life a hell of a lot, and after reading the thread to this point, I feel relieved, fortunate even. I've always found it to be a two way street. My experiences in this field are split evenly between being the entertainer and entertained. As host, I pick where we go, and the places I go to, know the drill. It is a simple drill, I call the shots, discreetly, but surely so. The wine question is solved by way of a friendly discussion with the group in order to ascertain preferences, and sometimes to let some boor show off and feel included. As guest, I'd just go along in a quiet, appreciative manner, and just drink whatever has been ordered. When passed the wine list, which happens now and then, a mid-range bottle is usually safe, and if unsure, damnit, pass the list on!

I am so pleased that this has come up. For the record: Havana Club - all good. The darker the rum, the less Coke and lime I use. Mount Gay Bacardi 8 Year Old The mix for a decent aged rum like Havana Club 8: medium sized tumbler, half filled with crushed ice, rum to cover ice, juice of half a lime, splash of Coke, say 1cm over rum. Will receive and display membership number gladly and with pride.

Jango, you've benefitted from close to perfect growing conditions down in Mornington. Sea breeze, dry air. Good for chiles!

such a lot of fuss over a bit of floss guys in white hats arguing over who's the boss just like dotty old bats

ahh, chef koo... australian rieslings have more in common with say, dry aromatics than the light young semi-effervescent bottlings of late harvested fruit that you might be thinking of.... Clare Valley rieslings you definitely must try. in my book, Aussie riesling goes well with most Asian flavours, including curries!!

Just got back from a 2 week stint in KL. I'm impressed, I mean, there's so much foie gras floating around at the moment. I went to Nero Vivo and Frangipani in Changkat Bukit Bintang, and Cilantro at the Micasa, and while there's a lot to say, there was also a lot of foie gras.

I visited Hong Kong a month ago. A new discovery for me anyway is the Hutong restaurant serving refined northern cuisine. It's in the One Peking Rd tower in Tsim Tsa Tsui. Above it, on the top floor with FANTASTIC views is the Acua bar. I'd suggest a pre-dinner drink then chow down then back up for night caps. The staff at Hutong know their stuff and their recommendations rocked. Especially the smoked lamb ribs. The rice wine selection is also like, WOW.

In my recent experience, a nice aromatic, preferably a riesling (Australian) would go well. the spice notes in a gewurtztraminer would also work well.

Time to bump this thread up. Had the Vasse Felix 2001 Chardonnay over the weekend. It's aged very very well and seems to be at its peak. Soft, buttery, integrated. Didn't expect it at all. The peachiness simply oozed. Wouldn't last much longer though. Damn good thing I found the case in dad's cellar. Anyone else with good aged Aussie chardy experiences??

Dan, you're such a tease

I beg to differ on the flounder to mud taste comparison. As a keen fisherman, I believe it's got to do somewhat with where you catch the flounder. For example, a flounder caught in Manly... yecchhh... however, one caught in Brighton or Mornington in Melbourne, totally different story. It's an environmental issue. I will however, vouch for the John Dory as a terrific all-rounder.

For those that may have difficulty finding the article in The Age website, the direct URL is http://www.theage.com.au/news/epicure/is-c...3441339484.html It is interesting that they did not pick up on the Heston Blumenthal references with regard to Fenix... no comment then I guess.

I think flounder can be used in place of plaice Must be the jetlag...

I surfed... did you try the pork dish? roasted fillet with lardons... a chef after my own heart... looks promising...

Judd, Whats the overall style of cuisine? Mod-Oz-Med?? going by the gnocchi... too lazy to surf to the link...

Thanks Judd... one ID up. Dude, I mean, Judd, I was in Sydney last couple days, no adventures however, but there will be a Sydney day coming up in April hopefully!!