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editor’s note
We are so completely stoked that Liang(Butt) Tang T8 Shanghai has passed his first level sommelier’s course in Shanghai. It is the first time these exams have been conducted in Shanghai and this is rewarding evidence of the long term benefits of our estage system that saw Liang visit and work in South Australia for a month in 2007 click here to read more about the examination system. Liang is a devoted ambassador for South Australian wine and South Australia www.sauchin.com
We’ve been out an about quite a bit in the last few weeks and have finally found a couple of little pubs that, although not without some criticisms, we think are worthy of an entry in Galaxy Guides; the Benjamin on Franklin (Adelaide city) and the Queen’s Head (North Adelaide). We also had a pretty good meal at O Hotel on O’Connell Street. People are jammed in seats backing seats and the whilst the wine was well priced and the recommendation excellent ($32 for an 06 Bleasdale Cab Sav) service struggled and they filled our enormous Pinot glasses so full we could have drowned in them. Have to say the pasta marinara was excellent and my small fillet (praise the lord!) was cooked to perfection. Guess the truth is, we need ro admit, getting the complete package in Adelaide is rare. One thing we really don’t get is the absence of vintages on wine lists. Surely with desk top publishing printing expenses are cut to next nothing this no longer rates as an excuse with us.
We are trying to collate some dining suggestions in Adelaide for Sunday and Monday nights, a tough one we know but we realise we need to make a section on gg……any suggestions send them through!
It has to be said that no such problem exists in Melbourne or Sydney.
It is wonderful to see the new South Africa get so much great publicity. Not only do we want to visit Franschhoek, especially The Tasting Room and Bread and Wine, but we want to go on a trip with Jo Sinfield. For anyone with a sense of adventure and a loathing of pre–destined utterly organised/boring/safe travel follow their blog this is a dream trip explorersclubfh.wordpress.com
For those of you who have been asking, we have heard from the distributors of the megachef fish and oyster sauce (endorsed by David Thompson) that both are now widely available in specialty stores and Chefs Warehouse in Sydney +61 2 8211 4555. If you don’t use it quickly keep the fish sauce in the fridge, David assures us it will oxidize at room temperature which makes a lot of sense.
Great exhibition at the
JAMFACTORY craft and design centre teawares it would be terrific to see some of these lovely pieces out in restaurant land.
And, for those of you who want to know what my favourite TV show is, trust me it is not MASTER WHAT???……get a life (duh!)……my favourite TV show it is the Gruen Transfer especially so because it shows what dick heads we all are to allow ourselves to be manipulated to fall for the marketing ploys of shows like MASTER CHEF!
Whilst we are ever so grateful for the rain, bring on the hot weather again! cheers Ann Oliver
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what’s hot, who’s hot……the girls from illumini that’s who’s hot! They have designed a stunning range of glassware but most importantly they have revlolutionised wine aeration and they’re working on a wine funnel click here to see a movie of the aerating action.
To contact Karen and Mandy by email please click here
For us it doesn’t get better in South Australia than the Rockford Stonewall Table. Take a look at their 2010 review and we have added some substantial image content so that diners can grasp the extent of the absolutely amazing Krondorf Garden click here
 Addis Ababa is one of our favourite locals and a cold night walking into the warmth and the smell of fragrant spice, we just love it! Yenensh is now working less and much of the cooking has been taken over by her son Zed and his wife Melanie. It was so on par with previous visits we asked if Yenensh could come out from the kitchen so say hello!! Always good when the next generation maintains the standard. The food is inexpensive and delicious and if they tell you there is only room left in the outside area rest assured it is very snug and warm. They are also BYO!
Addis Ababa Café
Shop 4 /462A Port Road
West Hindmarsh South Australia 5009
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8241 5185
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open Open all day 12 noon till late Monday to Saturday, closed Wednesday, dinner only Sunday from 6.00 pm
new annual review 7 July, 2009, entry in Galaxy Guides since our inaugural reviews in 2006 — a favourite with us!
FOOD Walking in to the Addis Ababa Café is to become swathed in the exotic perfume of Yenensh Gbere’s Ethiopian cuisine. It is the smell of spice and ghee and generosity and even on the coldest night it is cosy and warm and the welcome of Zed Gbere, Yenensh’s son is genuine. Zed is a natural restaurateur always in good spirits and always attentive. He’ll frown if you don’t order his favourite Ktifo a scrumptious minced beef dish that can be served raw or cooked (we have cooked) that is crumbly and moist and delicately spiced. On our last and very recent visit he excitedly showed us their acknowledgement in one of Australia’s best food magazines “Delicious”, his pleasure and surprise and pride at such deserved national acknowledgement utterly delightful. This is the type of restaurant where everything is good, but it is impossible not to have favourites. We always have Fosolia, beans and carrots cooked with garlic and ginger and ghee. The vegetables are cooked soft and have a splendid buttery ginger taste. Siga Wett a scrumptious tender beef stew that is spicy and rich with the Berbere spice, onions and garlic. To these dishes we add Yekik Alicha, yellow split peas cooked with turmeric and everything comes served with wonderful Injera, the big thick sour spongy pancakes that are an integral part of the meal and used to spoon up the food.
Vegetarians are welcoming that they now do an excellent $25 vegetarian banquet and also provide tasty vegan options. Here you are invited to wash your hands and the food is eaten with hands in the traditional manner. read their full review
The Court of Master Sommeliers was established in 1969 in United Kingdom with the aim to encourage improved standards of beverage knowledge and service in hotels and restaurants. In the service of wine, spirits and other alcoholic beverages, the Master Sommelier Diploma is the ultimate professional credential anyone can attain worldwide. There are four stages to attain the top qualifications of Master Sommelier: Introductory, Certified, Advanced and Diploma.
The Master Sommelier Introductory Sommelier Course & Exam is the first of four required steps to become a Master Sommelier. The program is given over a two day period with candidates receiving intensive review, instruction and training by a team of Master Sommeliers on wines and spirits knowledge, proper wine service, and blind tasting. The program ends on the second day with the Exam, a multiple choice theory exam consisting of 70 questions. The intent of the Introductory Sommelier Course is to provide wine and hospitality professionals with a thorough review to the world of wines and spirits at the highest professional standards.
“On June 13th & 14th, 2010, Court of Master Sommeliers – Introductory was commanded by Tommy Lam, the Singaporean Certified Sommelier by its Asia Accreditation, at Radisson Putuo Shanghai. It is the first time that this Course and Exam is organized in Shanghai, following Singapore in 2008 and HongKong in 2009.
30 pax attended the Course and Exam, who are food & beverage managers working in hotels and restaurants from primary cities in China. Only 11 of them have successfully passed the Introductory level, including 3 people from Hong Kong. Congratulations to T8 Jean and Butt (Liang Tang), they have done a great job!”
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The Australian truffle season is now in full swing and at their best. Whilst they are celebrated in many of the eastern states restaurants one is less likely to find them on menus in Adelaide. We like the European system, where they will bring your pasta to the table, weight the truffle and when you say ’stop!’ they weigh it again and that’s what you pay for. We did learn about screaming stop the hard way but the memory was worth it. If you want to indulge big time buy a whopping big truffle from Mushroom Man Mushroom House and make something scrummy at home!
to read more up–to–the minute
dining, drinking and cooking news and see forthcoming diary dates come back to Galaxy Guides every week. Content always updated by end of Friday (restaurant end of day) with direct links from the front of the site www.galaxyguides.com to news, new recipes and events or click here
guess the restaurants and win a cooking class with Ann Oliver
email your guess and the tip is they are not both South Australian competition closes July 16, 2010
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who’s hot!
July 8, 2010
a new fishmonger
Don’t expect a display a mile long but do expect that what they have will be fresh and quality. In a very short time Saltys have made big inroads into the Adelaide restaurant trade by consistently supplying quality and they now have a retail outlet. Open Monday to Friday 9.00 am till 5.00 pm and Saturdays 9.00 am till 12 noon.
41–43 Ashwin Parade (runs down the side of the Brickworks Market), Torrensville South Australia.
Telephone +61 8 8234 8920
this week’s recipes
Rose petal pasta a balance of sweetness and perfume, a dish with a basis in southern Austrian cuisine possibly a hangover from the Hapsburg Empire when sweet and savoury dishes may well have been served together. Out this Friday.
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