PCL

I would beg to differ on the great drinks front and the leaning towards the classics. Anyhow, it doesn't really matter in the greater scheme of things because innovation should always be at the forefront of any endeavour. I have always found Sydney bars simply too crowded loud and really, drinks a little flat or overdone or just not done. Intimacy, that's something which is lacking in Sydney. With respect to Lychees, coke and olives, it would be a matter of preference once again. The balance in the drink is all that matters really, if its tasty, so be it, if its not your cup of tea, then someone else might enjoy it. Being too prescriptive I think, lends to a stagnation of perception and can also stifle the adventurer in us. Having said that, there is only really one way of making a beurre blanc

I frequent a wine bar in the city very close to my office. Tipping is not part of the collective consciousness here, HOWEVER... I make it a point to always leave something, $5 minimum, in the jar. It's more to say to the guys/girls "Hey, I appreciate the service and enjoy spending time here." Compared with another wine bar that I sometimes frequent and do not practice the same, I find that wine bar #2 just that little bit grating and officious and annoying, probably why I didn't start off tipping there in the first place!

First cab off the rank: Double Happiness, Liverpool Lane, Melbourne. This is one of the latest hole-in-the-wall incarnations in Melbourne. Although open for a few years now, it is still fresh, still pleasant, and still vibrant. Excellent Asian/Chinese themed cocktails, super knowledgeable staff and bar skills and sensibility reminiscent of the most serious of drinking establishments. The decor is Maoist, with propaganda and art hung on the walls and matching Chinese tea-house occasional tables and stools. The fireplace helps bring it all together on nights such as those we're experiencing now (winter!!) and if it gets too much, get out the back into the cosy bamboo planted courtyard for breather. Now, I've been there quite a bit recently, say every second night or so and the following is a fair representation of what we drink: - Havana Club dark rum, squeeze of lime, dash of Coke - Vodka Martini's... four olives on a skewer... - Lychee Martini's - Matusalem Gran Solera aged rum, straight up Excellent place to sit, talk, drink, make-plans-for-world-domination....

See, if the food was good, it would take a lot to ruin the dinner for me. More often than not, it was one's immediate dining companions that stand to commit the most hideous crime of ruining a dinner. What is interesting to me here is that the subtext seems to concern itself with how there should be a basic standard for service and seating. This may work in one culture/environment/set of circumstances but to think that it could be universal, well, then universal it is, but possibly only among hypersensitive jerks.

If sanitation and unnatural service if your thing, then good, but many prefer some measure of sincerity in the experience. Aussie diners complain too, won't speak for Kiwi's because I'm not one, but mostly to ourselves and rarely in a loud attention seeking manner. But hypersensitive jerks are universal in all walks of life, let alone dining! Anyway, some stereotypes are prominent and sometimes reinforced more often than others, and it's all in good cheer to poke fun now and then. Hey, I sent back a dish just last week!

A timely thread, thanks Kris! I had my first ever kaseki in Perth, Western Australia, of all places. The restaurant is called Yahachi, named after one of the founders of the original Tokyo Stock Exchange, whose grandson now runs this restaurant after many years training in Japan and now lives in Australia. It was a 9 course deal, don't have the menu with me at the moment, but I will post it in order to see if the meal stands up to scrutiny. The flavours were sensational, so clean, clear and in some cases, intense. Nothing like what I'd ever had before. I remember being a little disappointed when there was no sashimi/sushi on offer, but then just surrendered to the experience. I guess having worked the stoves in an Izakaya in the past must have clouded me. We tasted 4 different sake's through the meal and each one was matched to the dishes, or sets of dishes. Being a sake novice, I will endeavour to learn more over time. I am a sucker for most things alcoholic and tasty anyway! The fact that the chef used native produce, such as Marrons, which are huge freshwater crays, impressed the heck out of me, seeing as most Japanese establishments in Australia tend to differentiate themselves by importing certain ingredients. That I believe, is in keeping with the spirit of Kaseki no? And finally, the big surprise was finding this place in Perth!! And apparently not the only one! Over here in the east, Melbourne and Sydney, where we fancy ourselves to be the culinary hub(s) of the nation, I have heard very little about Kaseki. I am still dreaming...

Just to throw it in the mix... This seems to be a patently American issue so far. The number of times I've chatted with waitstaff around the world who have mentioned/spoken/ranted/alluded to the 'difficult American customer'... If I was only given a dollar each time...

Thanks for your insight. The region seems similar to the Mornington, down here in Victoria, near Melbourne. Cool climate, semi-coastal, with the potential to produce well structured wines. To know that a hot summer swung surprises me even more with the fresh fruit. We are being forced to be used to the stewed variety down here, with a strong earthy touch. Even renowned Mornington wines are being made bigger and driven harder. Maybe that's why in contrast to a lot of what I've been drinking recently, the AtoZ stood out. I would imagine that it gets hotter down here even on an average year. What are some other Oregon labels that I might be likely to find in my neck of the woods?

Calling Perth-ians... Heading over this afternoon, arriving at 5pm... looking for great seafood restaurants... staying in CBD but transport is not a problem... This is an urgent CALL FOR HELP!!!

Mushy broccoli, unless treated with garlic and parmesan, or shallot and garlic and white wine, is absolutely unacceptable. Maybe with gravy.

I recently tasted (well, 2 bottles in a week) the AtoZ 2003 Pinot Noir, blended from a variety of premium wines. Now, is this bottle a good indication of what to expect from Oregon? It was my first ever US Pinot, and I must say, I thoroughly enjoyed it. It opened up gradually over each session, each glass showing off more fruit of the forest kind rather than those of the juiced up kind. The gaminess was just right, balanced with fine tannins, and the fresh fruit complexity showing through the delightful medium-light weight body. But I'd like to be educated as to what is Oregon Pinot Noir all about???

What was so strange about the broccoli? Slow cooked? I mean, that would turn it to mush no? The truffle infusion thing can be taken a bit far, but hey, I haven't eaten there. Taubear, can you elaborate?

As a reward, annachan, you can bring us some Anchor Steam

Fitzroy St? Nice restaurants? Wow, can I borrow your Tardis?? I can only think of Di Stasio, Wine Room... then blank... nothing... good wildlife spotting though, of an urban sort. Kenny, would you care to elaborate on some of those Adelaide hot spots you've mentioned? We're lacking discussion on the Adelaide front, and the Perth front etc etc.

I love the hype. Twice in a week. Lunch both times. Give me hock, and hock me again, and please, pretty please, with sugar on top, another serve please. Many people have complained that the hocks are dry/overcooked etc. In my experience, when the place is packed, the hocks are good. When the place is near empty, the hocks are good. The wagyu briskey curry continues to please. The crispy fried trout salad is an total gem. I love how most of the crisp fried fish dishes come with the entire spine of the fish crisp fried to a state where you can just munch on the whole lot happily and safely.

Off-topic, but how is the knuckle done? Does this place have a name?

Due to the distances involved between the places you're planning to visit in and around Melbourne, hiring a car might just be the way to go. You'll get used to driving on the correct side of the road soon enough! Healesville has an eco-touristo cafe type thing but I've heard it's of no significant culinary value. If you wander around the Yarra Valley, there are vineyards and restaurants associated therewith galore. Healesville and the Yarra Valley are like, side by side. Think of it as crossing the bridge to get to Marin. Werribee is a culinary dead zone in my opinion. But there is something charming about a pub or roadhouse doing honest steak and chips (fries to you I guess). Melbourne Zoo... now that's going to be interesting. You'll be able to indulge in a variety of proto-Australian deep fried snacks such as the legendary CHIKO ROLL, dim sims (steamed and fried) and the sometimes dubious according to some on these threads meat pies. I can strongly recommend the concession stand at the elephant enclosure. And in terms of accommodation, you should stay somewhere in the city. Striking distance to all major and minor attractions, and take a look at the pinned thread in this forum for restaurant and food issues related to Melbourne. What's your budget by the way for hotels? I mean, it's like a challenge for me to find you somewhere good to stay and with easy access to good food. I'll let others pick up on Adelaide and Brisbane.

For the record, Melbourne does bars better than Sydney. The bars in Melbourne worthy of note are generally not heavily promoted if at all, and would boast a signature style/ambience/culture even. piazzola, can I ask you to name some of the pubs you enjoy? Federation Square venues are generally catering for the afterwork salary crowd and of course, tourists. For instance, just across the street in a lane, there's Misty's. It's been there for a while now, with a good selection of bohemian/fringe types mixing it with suits in the know. The shifting lights display is a highlight, as is the ever-changing City Lights exhibit across the laneway. Cocktails are good, but prices can be steep for the more exotic picks. In the Sydney CBD, I have yet to find somewhere I can go to drink and talk. One never seems to be able to talk in a Sydney bar. But I guess the attractive staff and clientele make up for it!! Can't even remember the last time I had a quality cocktail in Sydney.

I take it there are no takers. That this may turn out into a one-person blog/crusade to discuss grog, where to drink it and how to drink it. Well then, so be it!!

Going back to meat pies: If you didn't ask about the contents, you wouldn't have noticed right? When you were a kid, you probably wolfed them down voraciously. A pie and sauce from the tuckshop was a luxury after saving up enough change for weeks. I just don't see the problem with munching on a bit of processed goodies every now and then. Call it nostalgia, call it just plain greed, but I think I'll be a meat pie muncher for a while yet. In fact, you looked at it from a different angle, the alleged ingredients listed above could sound/look downright exotic and exciting.

We are blessed in Melbourne to have a wide selection of bars to choose from. We have become famous for the 'hole-in-the-wall' format of obscure word of mouth watering holes, each sporting its own brand of funk/grunge/class/depravity. Sydney does pubs, art deco street corner facades, pokies blaring in a side room, and regular steak/parma nights. Sure, I've just described some cliches, but I think it's time we had a look at bars/pubs/clubs. The gastro-pub thing is alive and well, but I'd like to think a little about grog. Where do we like to drink, how do we like to drink, what do we eat with our drink, and what's good and bad in terms of where we go, how we get there, and what we do there. Any takers??

Hard to do a fry up when you can't see straight... the meat pie is simply perfect when hopping from one bar to the next... the morning after, well, different story, anything greasy will do for me... quite partial to dim sims... now, that's a whole new thread...

Food snob? Offal? Ears? Starvation? Eeecchh? In my opinion, there's something nothing better than a good old Aussie meat pie. Post-hangover. Footy. Post drinking binge. Or a day at the beach and I walk past a Mr Whippy that also happens to carry 4 n 20's. I do like my meat pies. Never been sick eating one, touch wood. I also don't mind a zinger burger from the Colonel now and then, and for the record, when I go to Macca's... I always order the following: Medium 1/4pounder meal, and a six pack of nuggets. In fact, had a serve of those last night. Life's too short. Junk food has its place.

A high-end Cantonese restaurant in Malaysia once served up a dinner siu-mai, in a clear chicken broth with sui-kau. It was clever, but the longer you waited to eat, the more the broth coloured up. I do like this idea of the fried siu-mai though!

What's the deal for the lunch? Care to elaborate? 'cos i might just show up... I remember the good old days of Paul Bocuse at Daimaru...