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jump to content
- noma number one and Alinea number seven and two great Australian restaurants in the top 50, Quay and Tetsuya read contributor Kaaren Palmer’s 09 review of noma click here
- important things you need to consider about protecting your domain name and web site hosting click here the other two Australian restaurants to make it into the top 100 Quay (n
- Australian chef Adam Liston took the head chef position for
T8 Shanghai (advertised on Galaxy Guides) and admits to having a ball
click here
- if you love French Champagne and think you know a bit you might ike to give the annual Vin de Champagne Awards click here
- a new posh pub in Melbourne, The Crown Metropol is officially opened we take a look at the high end dining room click here
- we are seriously into books click here
- Bistro Dom the week’s new review out Friday 30,
click here for a sneak preview sweetbreads and liver were heaven!
- the rise of restaurant bread over the next three months we are celebrating the Adelaide restaurants who take the time and trouble to make their own bread
click here
next newsletter
the best of Melbourne, eating drinking and some very funky shopping
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newsletter 18
April 2010
Yes, it has been a while and the number of people who have emailed us to ask if they have dropped off of our mailing list has been very encouraging. Equally encouraging is the increased traffic and subscription rate, but for me personally it is where people are going to in galaxy guides that is most encouraging of all. Who would have thought that in a month more than 300 people would have visited our olive preserving recipes. Our story about that fab New York baker Jim Lahey just went off and booksellers tell us they have been doing a roaring trade with his wonderfully generous book my bread.
What we have been able to establish in the last few months is that we have developed a following of like minded people. People who like to travel, like to eat and drink well at home and in restaurants and we have also ascertained that there will be at least one person in the household who likes to cook.
San Pellegrino top 50 What an achievement for the young guns of the world of food René Redzepi, (noma,Denmark) number one, remarkably Ferran Adrià, (El Bulli,Spain) number two after being number one for two consecutive years, Heston Blumenthal, (The Fat Duck, UK) number three and my favourite Grant Atchatz (Alinea, USA) number seven. A remarkable achievement for tetsuya to stay in the top 50 this year joined by Quay and with two more Australian restaurants in the top 100, Marque at 67 and Winner of the 2010 San Pellegrino Breakthrough Award and Melbourne’s Attica at 73. Whilst I don’t think I have ever suffered from inequality in the work place (especially the kitchen) I would love to live to see a woman get the top spot and note with interest the rise and rise of Margot Janse, Le Quartier Francais to 31. To read more about Margot Janse and the South African Franschoek wine region with some great links provided by our friend Jo Sinfeld click here.
Mathias Dahlgren also reviewed by Kaaren Palmer for Galaxy Guides in 09 has had a phenomenal rise from 50 to 25 read her review click here If you haven't already seen the list www.theworlds50best.com
What’s Hot is our new subscriber tip off and only available to subscribers; an occasional email when we find something that we think you will enjoy as much as us! We have been very much concentrating on Adelaide with reviewing and migrating the old site into the new format. We’ll be back in Melbourne in September in time for some great tip offs for the Melbourne Cup Racing Carnival and we’ll be back in Sydney before the end of the year. Suffice to say it takes time and money and a lot of courage to remain independent but we think it is worth it!
Lastly, our stats have made clear that people are looking for restaurants and recipes well before the weekend (yes I know it should have been obvious) and as from Wednesday June 2, weekly content will be available on Wednesday morning rather than end of Friday. Return to www.galaxyguides.com on a weekly basis for new reviews, recipes and great events.
cheers Ann Oliver
food editor and publisher Galaxy Guides
Other publications by Ann Oliver Southern Rocklobster Limited CHEF NEWS focusing on the development of the export market in America and recipe and technique and value added product development for the group and weekly restaurant reviews and food for the Independent Weekly —
Ann’s resume can be viewed by clicking here
sorry not quite up to date……been a bit busy!
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Saturday May 1 and Sunday May 2
PLEASE NOTE Saturday is SOLD OUT and a few places remain for Sunday May 2 for this exceptional event
2010 Coriole Music Festival
Coriole Vineyards
Chaffeys Road,
McLaren Vale, South Australia Immerse yourself in music at the 2010 Coriole Music Festival, a weekend of Bach and Beethoven by some of Australia’s finest musicians.
The annual Coriole Music Festival is a weekend celebration of outstanding chamber music performed in Coriole’s acoustically stunning Barrel Room. The twelfth Coriole Music Festival brings together some of the finest chamber musicians from around Australia to explore instrumental works by JS Bach, the development of Beethoven’s writing for string quartet, and French music for flute and harp.
Performers selected by Music Director, Professor Christopher Burrell include; the critically acclaimed Goldner String Quartet; renowned cellist, Julian Smiles; one of the world’s leading harp soloists, Alice Giles; highly awarded pianist and composer Ian Munro; former principal flutist for the Australian Chamber Orchestra, Geoffrey Collins; and outstanding clarinet player Dean Newcomb. w www.coriole.com for full details and reservations
e amy@coriole.com
telephone Amy +61 8 8323 8305
left —the world acclaimed harpist Alice Giles |
Ann Oliver’s COOKS’S CLUB
July to November 2010 cooking class program has gone out to COOKS’S CLUB members and will be available from the site Wednesday May 12 There are some repeated classes on the list to allow new comers to pick up some professional level base techniques such as yeast, gelatine and ice creams and sorbets.
There are a couple of places remaining for May and June in the second classes click here to see availability and details about the classes the rise of restaurant bread
This Friday is the first of three stories about Adelaide’s restaurant bakers, those few establishments dedicated enough to make their own bread.
This week the team at Enoteca, Brent Kemble–Beech, Jodie Zerner and Hugh Duckworth who share the joy and Rebecca Stubbs, (far right) The Retreat at Chapel Hill wines. |
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this friday’s review
Bistro Dom
Shop1/ 24 Waymouth Street,
Adelaide South Australia 5000
w www.bistrodom.com.au
t +61 8 8231 7000
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One of the first things we do when we get into a foreign city is to go on line (or buy a newspaper) and find out what there is in the way of advertised wine tastings and dinners. Not only are they usually great value for money it is a terrific start to getting and insiders view to a city by meeting with like minded people. Our diary is updated on a weekly basis and great place to start. click here |
Adelaide City Bikes is an initiative of the Adelaide City Council that provides free bicycles at various locations throughout the city of Adelaide. It’s a brilliant ride along the River Torrens to the beach and back and impossible to get lost, unless of course you stop for lunch at Jolleys Boathouse or River Cafè and decide you are so damned happy and comfortable you forget to ride further!
…and just in case you think it’s a great way of avoiding the dreaded breath testing forget it, you can get booked on a bicycle as well! Middle and far right two very different but totally reliable breakfasts that don’t shut down at the inconvenient time of 11.30am, click on the images to go to the reviews. |
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Toying with opening a business in Shanghai or Beijing
We know and
trust these people to deliver their promise and all have essential
market knowledge and between them cover all aspects.
Campbell Thompson, The Wine Republic — www.thewinerepublic.com
David Laris, Laris Creates — www.davidlariscreates.com
Walter Zahner, walternative 
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You have to wonder when the lord mayor of Melbourne, Robert Doyle, (clearly a complete philistine) shrugs his shoulders because street art has been cleaned away. Unbelievable given the thousands of people including ourselves who just love the lanes of Melbourne and the street art. The success of Movida has lured other great establishments to the area that brings tourists and locals in their hoards.
Timely for us because we are currently revamping our Melbourne section for release in two weeks. We think the lanes are synonymous with Melbourne and the wonderful images we took last year are an integral part of our new Melbourne section. if you would like to support the Flinders Lane curator Andy Macand give the lord mayor of melboruned a deserved bollicking please click here and send Andy a message of support! |
the world’s number one
René Redzepi, chef at noma
photographer Anders Birch,
image courtesy noma
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Lunch at Noma
Kaaren Palmer
a must for anybody interested in food.
Strandgade 93, Copenhagen, Denmark
www.noma.dk
cost — 7 course set menu DKK 995 (AUD $270); matching wine DKK 895 (AUD $195); matching juice fresh daily from herbs and vegetables, all organic and bio–dynamic DKK 395 (AUD $86)
Short lunch set menu 4 courses DKK 595 (AUD $1); 3 courses DKK 395 (AUD $86)
A la carte 3 selections DKK 950 (AUD $207)
Noma Masaaq: 12 courses DKK 1295 (AUD $283)
Being greeted at the door, then by name at the front desk, are the signs of a serious restaurant where you will be utterly seduced by the production. We feel totally at home in the converted warehouse, where canal views vie with those old Christiania, cosy after the wind outside. It’s a deceptively fine day with an ear piercing arctic chill in the air, pale blue skies, and interesting clouds forms scurrying over the face of the sun. Huge exposed beams and broad smooth floor timbers lend warmth.
Coats removed, the performance begins generously with champagne, a Jacques Lassaigne blanc de blanc from Montgueux. Meanwhile we study the menu and listen to suggestions. 7 courses plus a cheese, we think.
The playful tastes — essence of homeliness appears in the shape of a battered old biscuit tin, and under the lid two perfect discs of lardy short biscuit, smoked salmon and a pepper of dried and pulverised blackcurrant.
Following is a perfect rectangle of delectably crisp chicken skin, topped with a contrasting green slightly textured puree of fava bean, topped with an impossibly ethereal rye bread. Rich, yet balanced — fat and carbs to die for.
Time to pay homage to the garden where all this stuff comes from, be it fowl or fava. So we’re given a small terracotta pot which holds yoghurt greened with small herbs, and a soil of roasted hazelnuts and malt. Planted in this fertile soil are perfect small raw turnips and radishes, specially grown for the restaurant. The leaves are tender and sweet with herbaceous overtones. Is it well washed? Just allow a finger to explore the remains after the vegetables are plucked so that you can truly contrast the grainy soil with the herby yoghurt. Mmmmm! ……read the full review
biog — Kaaren Palmer knows a lot about food and wine; she has brilliant Champagne knowledge and excellent general wine knowledge, especially at the high end of the old world. In addition to that she is currently studying for the 2010 annual
Vin de Champagne Award |
we have a long association with China and in particular T8 and are delighted to have played a small role in young South Australian chef Adam Liston taking up the position of head chef at Shanghai’s T8. Restaurant manager and sommelier Walter Zahner has a passion for wine and whilst the list at T8 is not the largest Shanghai list it is one of the best with a breadth and depth of great choices rarely found on lists in China. Under Walter’s direction the restaurant has hosted many prestigious wine dinners for some of the most admired old world houses. Walter’s eye for quality sees some very fine Australian wines on his list and South Australia is well represented. It seems to us Adam has settled in very quickly and to quote him “I am having a ball”. To visit T8 click here
Under the banner of this other arm of our passion Lily Wang, Laris Shanghai and several key T8 staff have stayed with us in Adelaide whilst doing estage in various Adelaide restaurants where there is a focus on wine and wine service. Their time always includes extensive tastings and visits to wineries on their lists and a few not on their lists. All have gone on to gain management positions.
to read more www.sauchin.com
If you are going up to Shanghai for the World Expo make sure that you call in and introduce yourself. |
from left to right — new dishes created by Adam Liston at T8 Shanghai
Cumin and coriander seed crusted tuna tataki, cauliflower puree, dashi jelly Iset we are promised with gelatine) enoki dressing and Broken Ice Cream Sandwich, comprising chocolate mousse, chocolate soil, chocolate sable, vanilla parfait, silver leaf
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the formal dining room Gordon Ramsay’s MAZE image courtesy Crown Metropol |
Who doesn’t love a lot of luxe? There is nothing like a glittering new hotel to spark interes tnationally and international from tourists and business people with plenty of dosh to put on the table. Melbourne’s Crown Metropol was officially opened April 21 with the usual star studded cast in attendance including chef Gordon Ramsay who is the consultant for their signature restaurant Maze. Ramsay has taken on contemporary Australian cuisine and the use of local ingredients into a menu designed to encourage the diner to experience a number of tastes. Prices are surprisingly modest, especially given the glitz and ritz of their level one location. We love menus that are sparingly worded and are encouraged by the curt and crisp item descriptions that leave both the chef and the diner a little room for imagination. click here to see their first menu!
Like all new openings there are some good deals if you are looking to experience a lot of luxe first hand check out their web site www.crownmetropol.com.au — one promotion that did strike us as being interesting is they have one of the new Michelin starred Chinese chefs Tam Kwok Fung doing a promotion at another of their restaurants SILKS 10 to 19 May.
Galaxy Guides has a three month policy for new venues but
Maze is now on our list for review and we will also take a look at
Bistro Guillaume but there is something of a sense of déjà vu with the interior being more or less a dark version of Shannon Bennett’s Café Vue
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food
food on galaxy guides will be expanding rapidly from the beginning of June, but every week there is new content kept seasonal for the Southern hemisphere (sorry we know it’s a pain) for our mates in the Northern hemisphere!
in season at the moment
also check the recipe index for more recipes
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Would you let a complete stranger register your trademark in their name, with their contact details? Of course not, but time and time again I encounter clients through our web design business who have allowed second and third parties to do this. Effectively they hand this important possession over to complete strangers all very well while the relationship remains harmonious but a complete disaster if that relationship fails.
It seems that businesses without a clear understanding of how the web site set up works do not understand the importance of controlling their domain name registration and web hosting details, especially registrant details and email contact.
We recently spent hours retrieving these details for a client and have done so for other clients in 2009 and offer the following advice.
There are plenty of very reputable companies who understand that a client may choose to go with another company and behave in an exemplary manner, but regardless a domain name is as valuable these days as a trademark and not controlling it is foolhardy!
domain name registration
- the registrant's name is the owner of the company, CEO
- that the contact email address for billing and domain name registrant is an email address not associated with the web site hosting eg., chose a constant email address like the one that comes with your ADSL or 3G hosting and always remember to keep these details up to date if you change service providers and base email
- always ensure you possess, the registry key (if applicable) and domain name password
- tech details can be your web developer, provided you observe 1. to 3. these can be changed at any time
web site hosting
- the domain name contact is the owner of the company, ceo
- for billing and web site hosting use an email address not associated with the web site hosting eg., chose a constant email address like the one that comes with your ADSL or 3G hosting and always remember to keep these details up to date if you change service providers and base email — this means that if your site is down and you request the hosting company to send you details of passwords and entry to your control panel you actually get them!
- always ensure you possess ftp (file transfer protocol) address which is generally how your files are uploaded to your web site
- web site hosting user name
- web site password - this may be shared with your tech but means you have the ability to change that password should that relationship fail to deliver the promise
- tech details can be your web developer, the owner has the ability to change these details
- when addressing your contract with your web site developer you should make it legal that your tech does not have permission to change any details in areas were they are granted access permission
- choose a reputable company and check with some of their sites as to how the relationship is and whether or not changes are made within the contract agreement
- if you think the quote is over the top get a second quote
Ann Oliver
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If you love French Champagne and think you might have a bit of talent when it comes to identifying it blind you might be interested in entering the annual Vin de Champagne Awards
download the details and entry forms
STUDENT —
AMATEUR —
PROFESSIONAL
……and bon chance! this is a uniquely Australian competition visit their web site www.champagne-cic.com.au |
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to be removed from the Galaxy Guides mailing list please click on unsubscribe
copy and events should be submitted to food editor and publisher Ann Oliver via email
Images must be high resolution,in focus quality images taken by professional photographers.
If PR companies do not want to be blocked, they should not submit multitudinous emails about content that is totally unsuitable for galaxy guides; eg commercial supermarket products, packaged products unless revolutionary, bad books, boring events and worst of all crap restaurants!
We reserve the right to use editorial judgement as the suitability of submitted content and reserve the right to refuse to publish, ignore, edit as we see fit.
Readers and subscribers submitting content must fully identify themselves and provide a telephone number so that in the event of us wishing to publish their emails we can fully confirm the origin and authenticity of the information.
content, images and recipes unless otherwise stated copyright © Ann Oliver 2010
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we are seriously into books
And, whilst we do usually have a new book review each week going to galaxy guides book on the main navigation and clicking on new this month is the direct link to the books we have been reading in the last two months click here
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www.galaxyguides.com — email food-editor@galaxyguides.com — po box 3014, rundle mall, south australia 5000 — telephone +61 403 117 739 — fax +61 8 8340 9341 |
