PCL

Don't know what happened this week, but ended up at AB's like, twice. Last Friday night for a group dinner for 12, and today, a working lunch for 8. All good. Temperatures were a little out there on Friday, but it was busy, but today's lunch, sensational. Spied a few suits in there for lunch too, so things are a changing perhaps. Had to go easy at lunch, given a long awaited reservation at Interlude tonight, so... yeah. Be good to hear what Fou thought of AB.

Great! I'll make sure to give him stick tonight!

Yum-Cha, or Dim Sum, as it's more widely known around the globe, is a perennial favourite among many Aussies. Most Aussies, really, I should say. Having been away for a while, and only having been back in the country for like, a year and half, I've found it a challenge to find quality Yum-Cha. This is really a spinoff from various discussions running about dining, newbies in Melbourne etc. Now, I'm not really interested in whether one is from Sydney, or Melbourne, I'm only interested in quality, the good stuff. I will, and I'm sure others too, travel for food. To being the thinking process, I've only had yum-cha at the following places since coming home: Plume, Doncaster Rd, Melbourne Shark Fin House, City, Melbourne Shark Fin, Burwood Hwy, Melbourne ...and some place in Sydney Haymarket which rocked and I can't think of it off hand... Melbourne wise, nothing has really hit out at me.

For meat, I have two personal favourites: Generally, for beef, lamb, duck, offal, pork belly... I'd send you to Excell Meat Co. on Lygon St, next to Readings Bookstore. Frank owns the joint and is an absolute pleasure to work with. He ages his own meat on the carcass, and is never too busy to help. La Parisienne, incidentally, is just round the corner. Now, here comes the other one, and duh, I don't know the name of the shop off-hand, but it's on Victoria St, Richmond, right next to Minh-Xuong BBQ restaurant. Friends of the family, they are Vietnamese/Chinese and sell fantastic pork, cheaper cuts of beef (skirt/shin/neck/brisket etc etc), proper free range chooks with the head/feet/giblet pack intact.

Just got this from a colleague in Brisbane: Trip report required!

Oh.... thanks Rus... I think... hmmmm.... oh, ah... it's not on Earth at all...

thanks mouse... what on earth is a doG?

Be safe now. got to ask a favour, can you post pictures of the exercise here?? will be one of the first recorded Turkey fry-ups on Australian soil I reckon... PM me and I'll be happy to help out with image posting etc. ...and welcome to eGullet James of Sydney

I recently found out about this mag and have only seen their website. They've won some awards and have a decent Melbourne editor, Matt Preston who also writes in epicure, but I've never seen it on the shelves.

I was talking to Fou de Bassan, and she reckoned the variety was a bit lacking too. Good to get feedback from people who actually know what's going on with the regions in question. Now, the question is, and perhaps this is directed at Piazzola, do you know where such foods can be had in Melbourne year 'round? I was told that the night market at the Queen Vic can sometimes have stalls showing the BBQ and such.

dude, you'd probably need a windbreaker and a deep fry thermometer for the oil.... and i see, the turkey experts have arrived in the Aussie forum... welcome one and all!!!

Paul, Very interested in the Felton Rd Pinot. Can you tell us the region?? cheers!

Go to Chinatown, or some other suburb where Asian (read: Chinese/Vietnamese in this instance) congregrate, and find a kitchen supplies store. Buy an outdoor wok burner that provides 3 rings of flameage, with the outermost ring at least 30cm in diameter, that's 12 inches for you dude, and then go buy a hose that fits, clamps, and then go buy a gas tank, filled of course, then go get your hands on a mega stainless pot from the same store, at least 3ft tall and wide enough to give say 3 inches either side of the turkey, then go get a shit load of oil, take it home, set it up, outside, and seeing as you're in Bondi, watch for the wind, light the baby up, heat the oil and perform your dark magic on the unsuspecting Australian bird.

Check out the pinned Australian Discussions thread at the top of the forum, Syrah. There is a link to a short thread on Brisbane dining. A little old, but may still prove useful. Do let us know.

Have the reception at the Courthouse.

hmmmm, i don't think they do a white??? Nine Popes...mmmmmmmmmm His Cab Sauv is DIVINE... SO GOOD... YEAH YEAH YEAH... 5 bottles left... must call Tracy to secure another case, will re-finance to pay for it...

There is another way... the Big W way... I always get nauseaus there, so I find the confectionary section very appealing.... Tim, dude, what's-a-happenin' on the online store front??

Eastern Peak... where's that from? I'm too lazy to google. Seems like its time to un-plug the '96, 10 years on... prime time. Good weekend for wine, the one just gone: - more Train Trak '01 - Charles Melton 'Laura' Shiraz 2000... not grown by Mr Melton in the Barossa, but sourced from special contract growers up in the hills somewhere. A floral style, without the turbo-push-you-back-in-your-seat punch. Great integration, smooth as silk, a winner for a quality set of barbie kebabs involving chicken or lamb. Refined is one way to put it. And I just received the following in my email, from Charles Melton Wines: their email address is: cmw@charlesmeltonwines.com.au and no, i'm not affiliated with them

Ouch! Um, I might go in disguise...

Well, ahem, I'm flattered to be asked that question... but we (specialists) are not guardians of policy or behavious on the forums (love it when i can get all authoritative!) but in this case, my personal opinion is that it's a natural evolution of the original intent of the thread and should be allowed to proceed along this course until which time, should it occur, that the subject matter becomes so divergent so as to warrant an individual unique thread posting. I think you can get those whizzy things at most major department stores.

Ahhh, Sandro... Kooyong... everytime I consider one of their wines, I hear 'kerchink'... but yes, they are sooooooooo good. I think they are starting to rival the Farrs (Bannockburn, By Farr, Farr Rising). the Moselle (hope I got that right!) bottlings are good too, and they are currently producing a Pinot Gris for The Wine Shop on Spring St. Had that for lunch yesterday, with an omelette. If you're interested in the Train Trak, there's like, 4 cases left at K&G's on Lygon. Make that 3, one of 'em has my name on it

Hi Katie, which Aussies are you thinking of? Are they working in the US? Or are they part of the bunch that haven't left Australia... yet...

a discussion on varietals??

drink up Shin! the st henri is drinking well now, and the kyneton estate really should be boffed good and hard with some SAHA stuff... last time i had this wine, it was with turkish... yah!! and Tim, I've had the Gallaghers shiraz a couple times now, and prices vary depending on where you go. each bottle has been consistent. as for clonakilla, it's something i haven't done, despite travelling to canberra just about every fortnight this year. my cousin's bringing back a stack of 'em, so will have a go. nice area though, and given the sun and cool climate, there's no reason why they shouldn't get better over coming years. something that's been drinking well now is the 2001 Train Trak pinot noir from Yarra Valley. bought a case. 8 bottles left. good with roast chicken and asparagus. like a friend said, soft on the nose, big on the palate, fresh on the finish.... isn't that what good aussie pinot is supposed to be??

piazzola, i'm wondering why i didn't receive any PM's from you. happens sometimes apparently. and apologies to Fou de Bassan for not calling over the weekend re: Fiesta . had backyard blitz problems (paving!!) and made it up there around 8.30 saturday night. Just in time for dinner I say! Ate the following: - empanadas - fish taco - caramel filled churros - Brazilian croquettes.... i'm sure that's not what they're called, but they're good, complete with funky Brazilian portuguese names with X's and stuff in 'em. And... what was for me, the piece de resistance ... the Asado Tipico from Colombia... man, that was so cool, a platter of meat, meaning beef and pork, slow cooked over coals and briquettes... seasoned, spiced, man it was good, washed down with a home made lemonade, don't know how hispanic that really is, but hey, it worked. More info is required, I didn't have time to take numbers and stuff, so will have to email the organisers or something to make some head way into identifying just how one can get their hands on such foods during non-fiesta times. Any, I mean, any, info gratefully received.