The Auswine Forum

Ian S wrote:You probably get a more wide-ranging set of styles than us - outside of a small number of specialist restaurants, most will be an anglicised version brought from Hong Kong.

We did have a wonderful one for a while here, the stuff from the standard menu was stunning and unlike the typical bland 'chinese' food that has taken root here over recent decades. There was also a chinese language menu, which also had all the stuff we'd be too squeamish to eat, but loved by the chinese folk that were eating there. As good as it gets over here IME. It then shut.

A few months later it re-opened, but when our friends went to eat there, the staff were oddly reluctant to serve food, saying they were fully booked when it was almost empty and they wouldn't even do a take-away. Roll on a couple of months and it's been closed down again, but this time by the police as they'd been using the 'restaurant' as a front for a brothel!

felixp21 wrote:haha, yea, a lot of chefs, and books, usually Westernised Chinese expats, classify the best "eight" cuisines. These are considered the "best" by these people, although China has scores more cuisine than that.
However, that classification basically ignores all of the NE China. The "eight" cuisines only go as far North as Shandong, so basically everything North of there has been ignored (which is ridiculous, as the ignored area includes Jin Cuisine, Beijing, the home of China's most famous dish!!!!)
It also basically ignores Yunnan, which many people think produces China's finest cuisine (best noodles in the World, IMO)
Mainlanders talk about the seven great regions/cuisine, and, for example, the cuisines of Anhui and Fujian in your classification are seen as the same.

A lot of Northerners are quite pissed off with that strange "eight cuisine" notion, but many Southerners think it's the go lol.
'

Bobthebuilder wrote:
Does it have a chilli tripe from the Hunan province recipe?
If so I look forward to your invitation to sample once you have perfected this superb dish
It will go beautifully will a nice Riesling which I know you don’t mind occasionally

REDRUM wrote:I was at the Marius picking yesterday too! Had to leave at midday to get back to Adelaide to teach a class at 2, so I missed out on all the fun stuff
I'll be back there on Saturday though so say g'day and I can put a name to a face.

Apparently Scotty Vino was there as well. Maybe we hide behind our online idendities too much. I won't be there on Saturday but Scotty may be.

Chuck wrote:

REDRUM wrote:I was at the Marius picking yesterday too! Had to leave at midday to get back to Adelaide to teach a class at 2, so I missed out on all the fun stuff
I'll be back there on Saturday though so say g'day and I can put a name to a face.

Apparently Scotty Vino was there as well. Maybe we hide behind our online idendities too much. I won't be there on Saturday but Scotty may be.

rooman wrote:

Bobthebuilder wrote:
Does it have a chilli tripe from the Hunan province recipe?
If so I look forward to your invitation to sample once you have perfected this superb dish
It will go beautifully will a nice Riesling which I know you don’t mind occasionally

On the basis you are even half way serious (given I don't believe any sane person should eat tripe), there is a Tripe and Ginkgo soup recipe from Chaozhou and a tripe and sweet picked mustard greens from Guangdong neither of which I will ever cook. That is one certainty on life.

swirler wrote:"been 30 years since I picked grapes, (don't tell him that)"

Lol. He reads this.

swirler wrote:Plenty of authentic Chinese restaurants near many big university campuses.

felixp21 wrote:

swirler wrote:Plenty of authentic Chinese restaurants near many big university campuses.

that is true, plenty around Beida, Wuhan University and SHZ Uni tht I know of.
none in Australia.

phillisc wrote:

Chuck wrote:

REDRUM wrote:I was at the Marius picking yesterday too! Had to leave at midday to get back to Adelaide to teach a class at 2, so I missed out on all the fun stuff
I'll be back there on Saturday though so say g'day and I can put a name to a face.

Apparently Scotty Vino was there as well. Maybe we hide behind our online idendities too much. I won't be there on Saturday but Scotty may be.

Chuck, RedRum and Scotty V, I am venturing up on Saturday to give Roger a hand...been 30 years since I picked grapes, (don't tell him that) but bit like riding a bike...I am very much looking forward to end of day proceedings. Having procured the last two vintages in a mixed 6 from our Host here, I have never had the pleasure of tasting any of Roger's wines...yet

I'll certainly ask any folk if they are on the forum...not shy in coming forward and might have a few post picking beers at the Victory...if I am in any shape to do so.
Cheers
Craig

Rossco wrote:2001 Domain A Cabernet Sauvignon

This really is a lesson in cool climate cab sav. So powerful, so restrained and so young. Yes 17 years young yet doesnt look, feel or taste older than 7.
Perfect purple disk, cork gods were kind. Massive oak, but not dominating. Herbs, slight oregano and dried basil. Green capsicum, mint and earth.
Has decades left. Astonishing really. Moar please

felixp21 wrote:

Bobthebuilder wrote:Hi Felix,
It might just be your unique palate. Please pm me and I will give you my address so you can send me one of those 86 ers to sample and I will provide you with an honest opinion on how they are drinking

Hahaha, yea, maybe I will finally turn up to an off-line one day, and I'll bring a couple along. Sadly, it's not my unique palate, there are plenty of wine-lovers still complaining about 86.

Rossco wrote:2011 Voyager Estate Cab Sav Merlot

Cant remember the last time I had this, or if I have even had one before, but i was thoroughly impressed.
Very elegant and silky. When I was drinking it, throughout the whole time the word 'understatement'
kept running through my head. Everything was understated. The oak, the fruit the tannins, acid... all really
nice, nothing out of place, nothing overpowering. Slightly out of balance as the finish was a little acidic/harsh, but
time will sort that out im sure.

Decanted for 2 hrs and really only started to open up after the 3rd hour as it was still quite closed.

Violets and purple berries, beautiful herbs, medium body and just a lovely perfume note. I would guess the ratio is much more cab sav... 75%++
as I didn't find much of the Merlot 'middle' palate, but there was something else in there.... cab franc maybe? Would explain the perfume.

Although I don't regret opening it, im kind of sad at the same time..... The was is not ready to drink yet and I would hold off another 5 years
possibly more (Drinking window will be open for MANY years after that). My only bottle and now I have to find more and put down for a long sleep.

rooman wrote:As for my red drinking friend, she had a unique fetish, she insisted on eating freshly cut up chillies with every glass. When we couldn’t find fresh chillies it was chilli flakes. Claimed it made the wine pop !?! I tried it with one glass but I’m not a convert.

Ozzie W wrote:

rooman wrote:As for my red drinking friend, she had a unique fetish, she insisted on eating freshly cut up chillies with every glass. When we couldn’t find fresh chillies it was chilli flakes. Claimed it made the wine pop !?! I tried it with one glass but I’m not a convert.

I love spicy food - the hotter the better. For my palate, red wine and chilli is a combination that regrettably doesn't work. It just mutes all the complexities the wine may have and it doesn't enhance the food either. I do try the combination from time to time, but I always regret it afterwards.

Ozzie W wrote:

rooman wrote:As for my red drinking friend, she had a unique fetish, she insisted on eating freshly cut up chillies with every glass. When we couldn’t find fresh chillies it was chilli flakes. Claimed it made the wine pop !?! I tried it with one glass but I’m not a convert.

I love spicy food - the hotter the better. For my palate, red wine and chilli is a combination that regrettably doesn't work. It just mutes all the complexities the wine may have and it doesn't enhance the food either. I do try the combination from time to time, but I always regret it afterwards.

Ozzie W wrote:

rooman wrote:As for my red drinking friend, she had a unique fetish, she insisted on eating freshly cut up chillies with every glass. When we couldn’t find fresh chillies it was chilli flakes. Claimed it made the wine pop !?! I tried it with one glass but I’m not a convert.

I love spicy food - the hotter the better. For my palate, red wine and chilli is a combination that regrettably doesn't work. It just mutes all the complexities the wine may have and it doesn't enhance the food either. I do try the combination from time to time, but I always regret it afterwards.