PCL

Don't know why it took so long to register. A very very very apt Aussie food souvenir would have to be a slab of lamingtons. good luck hauling back a few frozen cases of emu and goanna sausages/pies to the US!...

Another bout of homesickness over here. Thanks. Thanks a lot. Now I have to go to the Singaporean takeaway and beg, I say, beg them, to do roti this week.

Another one for the Christmas stocking. Shin, maybe a link in from the Media forum might be helpful for those in other parts of the planet??

Having uni for lunch today. Apparently Tasmanian uni rivals San Diego uni in sales in Japan.

From this side of the world, we have a modest selection: - Fox Creek, McLaren Vale - Wolf Blass (someone's name, but they have the German Eagle all over their labels) - Duck Muck, Heathcote (you should all know this one!!) - Yellow Tail... duh... I'm sure there are more, and I"ll see if I can find some more. On a more general note, I think for many New World producers like the US and Australia, our empathies for all things nature and wildlife related, given a dominant outdoor lifestyle, must inevitable be reflected on things like labels and names. I mean, one can easily do a study on just how many Chateau's and Villa's and Castello's there are too no?

Splendid thoughts, Bubba. In essence, you're saying to treat your wine retailer like you would your butcher/fishmonger/greengrocer/fruiterer/fav barman... it's all about relationships!! Develop a human one to augment the one with the Bacchus!

Gave the smokey joe Weber a workout last night. Cooked 3x bone-in dry aged rib-eyes, around 4-5 cm thick each, on direct heat from briquettes/charcoal/hardwood. Around 5-6 mins each side, then a further 2 mins each side, then rested uncovered for 10 minutes. Meat was basted before and during cooking with a rosemary brush, soaked in EVOO. Meat was also seasoned after each flip. Crusty. Pink. Red. No blood. SENSATIONAL.

Can't help here much, tried it at home once and WOW... WHAT A MESS!!!... The requisite "poise and grace" never eventuated. I'm suprised Teepee and Shiewie haven't chimed in yet!!

...some say its okay to do that with starchy potatoes... ...some say iced water is best... ...some say just chuck the whole lot of cut frites in the freezer in a freezer bag and commence frying the next day or... whenever... ...I'd say, give it a go...

Mexicali Rose ROCKS. I first came across the place when they were in Carlton. Great uni hang out in those days, with margherita and taco nights a plenty. Somewhat more refined now. We had: - 1x Corona - 1x Tequila Sunrise - 1x La Combinacion = selection of beef filled goodies: taquito, enchilada, and one more - 1x Seafood Combinacion = ditto as above, but with prawns and an awesome battered fish taco, with a mild red salsa. total damage, $50.70 I think we have a WINNER. Probably going back tonight... long story, don't ask why...

Hi. Xmas is the 'silly season' and vineyards, country areas, seaside resort towns, will be 'jam packed' as we say over here. Especially those close to Melbourne. Unless you're ready to make a commitment and ring them up like, in the next couple weeks and make reservations etc. Most 'high-end' places will be available for Xmas eve, maybe even New Year's eve, but those nights will be 'event' dining nights. Best to find out individually when they will be open or not. Most have email contact details, not sure about some places like Flower Drum though, although coming from HK you wouldn't be looking for high end Cantonese I'm assuming. Some amazing places worth finding out about include: - Simone's: They're in Bright, about 2 1/2 hours from Melbourne. Country Italian. Very very very good. - Lakehouse: They're in Daylesford, about an hour from Melbourne. Kitschy, formal dining, beautiful setting, fancy food. - Main Ridge Vineyard: They're in Mornington, about an hour from Melbourne. Informal Italian lunch on weekends. Probably the BEST pinot noir coming out of this country. Big Call, and I STAND BY IT. - Claypots: In St Kilda, seaside suburb of Melbourne. Informal seafood joint, big platters of fish to share, with a Middle Eastern/Turkish/Asian bent. Sounds confusing, but farking great. The cleanskin wine store next door provides lubrication. Claypots is BYO (bring your own). I'm sure others will chime in, as I'm not thinking straight at the moment, it's 1015 in the morning and I'm supposed to be working.

Matt Xav, that's a BIG question, warranting a thread all its own, and there probably is one, but its early and I couldn't be stuffed searching. My answer is Olive Oil. Not Extra Virgin, not infused with anything sexy or nuthin'... If that's not on hand, then peanut oil is good. And by season, yeah, sea salt flakes and ground black pepper. As an aside, if doing the rib-eye, t-bone etc on a charcoal/woodfired grill/broiler... I'd do the following: A few hours before, grab a bunch of rosemary/thyme, tie together to make a brush, and soak in EVOO. The only time I'd use EVOO for steak, cooking one anyway. When the meat's come up to room temp, brush with the oil, and slap 'em on the grill. Rotate 90 degrees after a minute or so, brush. Flip, brush. Rotate, brush, Flip, brush, you get the idea, then check by pressing on the meat for doneness. Resting should be for 5 minutes, covered under foil. If steak bone in is cooked as above, I like to serve with a fresh bowl of infused EVOO, and a good wedge of lemon for each person. It's a bit of a variant on a Bistecca Fiorentina.

15 or so inch wide pieces should be cool. How many people does the recipe intend to serve?

An intercontinental discourse. Very cool. I can recommend the links to other eGullet threads with great enthusiasm. And my 2cts worth on a preferred method that minimises smokeage: - cast iron pan, medium heat - 50/50 oil and butter, unsalted!! - meat at room temp - seasoned - lay meat in oil/butter 30 seconds, then flip - spoon oil/butter on steak while searing for 30 seconds, - flip and spoon for another 30 seconds - continue for about 7 minutes - rest under foil for 5 minutes should be a medium rare, slightly red closer to the bone this method was policy in a couple places i've worked at, where steak was not a constant on the menu and was only served when good cuts came about apparently heston blumenthal does something similar so does fatguy!

I think it's got something to do with building standards and codes of practice. It also has something to do with space design. I have an older model electric oven, Westinghouse to be precise, they were very popular back in the early 80s in Australia, wall mounted, with top vents, grill in the bottom slide out drawer. The kitchen is well ventilated, with an overhead extractor fan that augments the crappy rangehood. Windows are left open during oven ops, and there isn't a significant amount of thermal load build up. But then again, we have a house with clear partitioning of space and use, so the walls are well insulated from one end to the other. In short, it doesn't get hot elsewhere. The kitchen warms up, but there is enough cross ventilation in the room to dissipate the heat outside, or through the vent at the top. Apartments unless they're new, are generally not designed for heat dissipation in the kitchen.

Shin, well done. Congrats to all 3 of you. Now, in answer to your earlier question: The work do at AB was FUNTASTIC. The menu was St Jacques baked with leek, cured salmon (gravlax), roast quail. Mains were Tournedos Rossini, confit de canard and rack of lamb. Wines were Salitage unoaked Chardonnay and a selection of reds. Worked out well. Great value, great food all made up for mediocre company. I spent most of my none eating time out the back sucking on fags and drinking from the bar stash and harassing the chef.

Awesome site dude. Are you Argentinian? Need to talk man!

Hi Tim LTNS... where on Johnston St mate?

The York St apartments are good value. From memory, it's 5 York St. I use them whenever I'm in Sydney for more than a night. Decent facilities, loads of room in the apartment, and a serviceable kitchen. They are located at the Harbour Bridge end of the city, close to The Rocks, Circular Quay, Opera House blah.

Details Please! I use a lot of rosemary on the grill/barbie too, but mostly a big sprig/little branch soaked in EVOO to brush meat with. Does your dad lay sprigs of rosemary on the grill prior to placing meat on top? I personally prefer some flameage, especially when oil or some other fat is doused over the meat, or simply letting the fat and juices from the meat ignite and char the outside...

The classic "There is no right or wrong" answer seems to be avoided, but it really is necessary to work with what you like and know. Lauren, it might be a good idea for you to tell us what you like and then we can brainstorm, suggest and carry on till the cows come home. To echo Mary's point, I'm kind of into certain things at the moment, and if what I'm eating doesn't fit the wine, I'd rather stick to a glass of sparkling water than begrudgingly go for a wine that 'matches' just to be 'correct'. Sometimes, personal choices can make others cringe, but with time, I'm sure many of us learn to accept and even celebrate diversity. Some 'scary' combos I've tasted and enjoyed recently: - fish 'n chips with pinot noir - pork belly lentils with a cabernet s/shiraz/cab franc blend - tempura prawns with cab merlot - pinot grigio with pinot noir...(don't ask, didn't really enjoy this one)

When is thanksgiving? Is this little game going ahead??

I found myself really annoyed by the very proposition that the immutable lamington might be 'dying out'. As far as memory (and we know how faulty that can be) serves, I'd never been to a cafe (espresso/capuccino serving type) that offered lamingtons, save for bakeries that happen to also serve coffee and provide space for eat-in therefore taking on the dubious moniker of cafe. Such important icons of our culinary tradition are just not part of the mainstream globalised culture that invokes cafes and the like as cultural barometers. Go into any suburban milkbar, bakeshop, Baker's Delight even, and Acland St in St Kilda herei n Melbourne, and you will find a lamington. I know of no child in this country, who hasn't tasted a lamington, and it would be rare indeed for one to refuse the offer of a lamington.

Shin, I thought I asked you not to write about this place! I love it too. Never wanted to write about it for the reasons you've implied. Bastille Day there earlier this year was FUNTASTIC. But I don't care much for Lethlean. He irks me. Edited addition: Dining room is downstairs only. Lunch is also served from Tuesday onwards, like dinner. Chef is Stefan (sp?)... mad bad and dangerous Frenchman.

Tasted the shiraz, bought two bottles of the Cab Sauv. Tasted better the next day actually. I think Yellowtail is better for Australian wine than Fosters is for Australian beer