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Grill’d & Lola Berry At St. Jerome’s Hotel aka How Do You Solve A Problem Like A Burger?

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MELBOURNE | How do you solve a problem like a burger? This has long been a challenge of burger giant Grill’d, and something the company has often claimed they have succeeded in. With this in mind, their new low carb nourish and flourish burger, created in collaboration with nutritionist Lola Berry, is designed to take this challenge even further.

But first, a little about the launch venue. Situated on the rooftop of shopping centre Melbourne Central is St Jerome’s: The Hotel, a ‘glamping’ paradise with tents filled with some of the most advanced camping equipment (each one has an air-conditioner and a double bed) you might ever see. These intricately designed experiences look out onto Melbourne from 3 floors up, and are designed to provide the ultimate urban camping experience. There are even porta-bathrooms (including shower) for when nature calls so far away from nature.

grill'd lola berry burger st jerome's hotel0

grill'd lola berry burger st jerome's hotel

We weren’t lucky enough to be given a room for the night in the ‘hotel’ but we get the impression that with their combination of a modern living experience and an almost Wes Anderson-like decor (see below), that this would be a place worth experiencing.

grill'd lola berry burger st jerome's hotel

But now, on to the burgers.

grill'd lola berry burger st jerome's hotel

The first burger we tasted was the ‘Simon Says’, a chicken burger (see above) filled with bacon, avocado, and relish, and obviously lettuce, and all on the low carb ‘superbun’ (more on that later). But the main attraction was the ‘Nourish and Flourish’ Beef Burger. We had noticed them being cooked and so we had a good idea of what it would look like on the inside. Containing many of the usual faces you would expect from a Grill’d burger such as lean beef, avocado, and shredded tomato, the real star. The last burger was the ‘Garden Goodness’, a veggie pattie combination with ingredients such as beetroot, salad, and herbed mayo. Like the others for the evening, this burger also contained the aforementioned ‘superbun’ and was a real highlight for us.

grill'd lola berry burger st jerome's hotel

And now, back to the superbun. It’s dairy-free, grain-free, and according to Grill’d, contains less than 9 grams of carbs per bun. If we’re honest, we really didn’t know what to make of this when it first arrived in our hands, other than to perhaps describe it as something akin to a burger wearing a graduation hat. But like everything, ‘health food’ comes with interesting quirks and twists, many of which can be evolutionary while others lean more on the side of revolution, and it can be difficult to know what to expect from the next big thing. For us, it was a change that took a few cursory bites to get our head (or teeth) around, but once the surprise had passed, there was very little to be critical about.

grill'd lola berry burger st jerome's hotel

But back to our original question, how do you solve a problem like a burger? Well we think it really depends on how you define ‘problem’. Because as burger lovers ourselves, we’re not entirely sure there is one. Like Sesame Street’s Cookie Monster, who has in recent years chosen to see cookies as a ‘sometimes food’, maybe the problem isn’t with the burger but with the self control required in choosing to eat the burger.

However, if burgers are a problem for you, then you probably won’t go far wrong with the work of Lola Berry and Grill’d. They look and taste healthy, and it seems pretty likely that this is something that would translate to benefits for your body too.

We’ll leave that decision up to you.

grill'd lola berry burger st jerome's hotel

grill'd lola berry burger st jerome's hotel

St Jerome’s: The Hotel

Melbourne Central
Level 3, 271 Little Lonsdale Street
Melbourne
Victoria 3000
Australia

Email: [email protected]
Telephone: +61 406 118 561
Website: http://www.stjeromesthehotel.com.au/

Grill’d Nourish and Flourish burgers are available at all Grill’d outlets Australia wide.

Music Discoveries: 10 November 2015

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Welcome to “Music Discoveries” a new semi-regular cultural feature for The City Lane. In “Music Discoveries”, I will be sharing with you the best of my music discoveries. These aren’t necessarily new releases, rather they are albums that I have discovered as part of my eternal quest for great music regardless of genre or year. If you like good music and expanding your horizons, this is the feature for you.

This week’s music discoveries include My Primal Antithesis by Emily Styler, Jazzy Folklore by Kenichiro Nishihara and 1973 Blaxploitation soundtrack Savage!

My Primal Antitheses

emily styler My Primal Antitheses
My Primal Antitheses is a confident and at times stunning debut from the very talented Emily Styler. Signed to Mono Creation, a (somewhat) new label formed as a creative collaboration between Casio (yes, THAT Casio) and Kadokawa, Styler has crafted an album that successfully incorporates her background as a vocalist, pianist and composer into the world of Japanese hip-hop. Featuring an array of artists (including Steph Pockets, NjS, and one of my long-time favourites, the always brilliant Raashan Ahmad) the result is as laid back as it is emotional, and provides a taste of what I hope is more to come from both artist and label. Keep an eye out for Styler’s latest single, Last Romance, available on iTunes Japan.

Jazzy Folklore

Kenichiro Nishihara jazzy folklore
Jazzy Folklore, the 2015 release by composer and producer Kenichiro Nishihara, is the sound of someone at the top of his game. Perhaps one of the hardest working musicians in Japan (check out his numerous compilations, collaborations and side projects), Nishihara is well on his way to cementing his place as a hip-hop hall of famer. This latest release – a jazz hip-hop crossover with as mellow a vibe as you’re likely to find – is further evidence of the sort of growth and consistency that has come to define Nishihara’s output. Accompanying artists, including Substantial, Cise Starr and mabanua, each contribute to the album without ever drawing focus from the star attraction. Special mention to ‘Pass the Tea’ – a track that, while perhaps not the strongest on the album, brings with it a sweet bossa rhythm that did well to transport me anywhere but here.

Savage!

don julian savage soundtrack
Don Julian, best known as a heavy hitter in the Los Angeles soul and R&B scene, shows the depth of his musical repertoire with Savage!, the soundtrack to the 1973 blaxploitation cult classic. A criminally underrated recording, at least compared to comparable projects by contemporaries such as Curtis Mayfield (Superfly), Willie Hutch (The Mack) and Roy Ayers (Coffy), Savage! has nonetheless garnered its share of fans thanks in no small part to Warren G (whose 1994 G-Funk classic ‘And Ya Don’t Stop’ samples the incredibly smooth, Chicano-inspired Janitizio) and a 2007 vinyl reissue. Horns, keys and drums feature throughout, and while the flute is the real standout (flautist Jimmy Vinson must have worked overtime), each of the instruments combines to perfect effect. The result? Funk and soul at its purest.

POND Dalston, Dalston

LONDON | The City Lane was recently invited to try hidden Hawaiian restaurant POND in Dalston. Do you know the feeling when a flavour takes you back to a special place or time? We had that feeling at POND. The unique flavour combinations whisked us away to what felt like a cross between Brooklyn and Maui.

Southern Californian born owner and head chef Byron Knight, formerly of Duke’s and Off Broadway, is the man behind POND, and draws upon his extensive experience in the UK and USA, along with his Japanese and Polish heritage in creating something quite unique.

Walking into POND, we were immediately impressed by the space. It has an edgy warehouse feel (it was originally built in Victorian times) with exposed ductwork, an open plan kitchen, and plenty of space for tables – very fitting of its Dalston locale. The ample space is good for large groups especially as the menu is designed to be shared, however if you’re not part of a large group there are plenty of more intimate tables and super plush booths. We didn’t pay on this occasion, but have included prices for your benefit.

pond dalston review

On the drinks front, The Manhattans Project is currently doing a three month residency at POND Dalston. The Manhattans Project is the brainchild of cocktail aficionado Felix Cohen, a well-known name in the East London bar scene. We witnessed Felix happily talking to guests sat at the counter tops as he worked his magic cocktail wand (read: shaker). Get down to POND quickly as you don’t want to miss one of the Manhattan Project’s cocktail flights.

First We Take Manhattan (£16.00)

Our flight of choice took us on a historical journey from 1800s Manhattan through to mid 2000s Red Hook, Prospect Park and Little Italy, using recipes of some of the most famous bars in New York today. We’d likened it to a potent time machine. It goes without saying that we enjoyed our ride that well and truly satisfied the stated aim of the Manhattans Project, which is to serve “classic cocktails, done right”.

pond dalston review

Hibiscus Cooler (£8.00)

This “fancy southern belle version of a drink” was a refreshing mix of El Jimador tequila with house special hibiscus syrup, muddled with lime and ginger ale. It reminded us of places other than the cold of London outside that night.

pond dalston review

Back to the food, and POND offers a unique concept of Hawaiian fusion cuisine. The menu is full of contrasts and features items ranging from the product beloved by Hawaiians, SPAM, to super fresh sushi.

Throughout the meal the service was spot-on-attentive without being overbearing. We had a great time sharing loads of different dishes. The dishes come as they are ready which adds a relaxed vibe to the meal.

Steamed Bun (£4.00)

Bao are all the rage in London and the offering at POND changes day-by-day. The filling of the day when we visited was fried shrimp with an Asian style slaw that worked quite well together. The house made bao was fluffy and springy, just the way it should be.

pond dalston review

SPAM Maki Roll (£3.00)

The maki roll was amazingly fresh, especially so given the presence of SPAM. It was full of flavour and perfectly presented, with a real focus on the quality of the fish and rice.

pond dalston review

SPAM Corn Dog (£3.00)

We love a corn dog and when we saw a SPAM corn dog on the menu we absolutely could not resist. Corn bread and SPAM – it sounds so wrong but Knight is definitely onto something here as it was delicious. Another? Yes please! We were so keen to try it in fact that we forgot to take a photo, so here’s a photo of an empty tin of SPAM instead.

pond dalston review

Braised Short Rib

We timed our visit well giving us the opportunity to try the short rib that has just re-landed on the menu due to popular demand. The short rib took a little longer than every other dish to come out but it was well worth the wait. Beautifully slow cooked and fall off the bone tender, it’s obvious why the regulars wanted it to return.

ShortRib

Beef Poke (£11.00)

One of the most uniquely Hawaiian items on the menu was the selection of poke (po-KEE). Poke is a raw salad commonly served as a starter in Hawaiian cuisine. It is Hawaii’s version of carpaccio or tartare. We opted for the beef poke and could definitely taste the Japanese and other Asian influences in the dish. More specifically, it consisted of handcut beef tartare, shiitake mushrooms, egg, sesame and crisped rice paper.

It wasn’t just this dish that had Asian influences either – anyone who has been to Hawaii will attest to the various Asian influences that are present on the various islands and the menu at POND reflects how those influences have shaped Hawaiian cuisine.

pond dalston review

The kimchi was a unique take on the traditional Korean styles we’ve had before. It had larger leafs and less kick, but worked well with the rest of the food on offer. Overall the meal was one of the most exciting and complex we’ve had in a while. It was the perfect meal to help combat the weather blues as we had into winter. The flavours and contrasts really do conjure the feeling of a Hawaiian holiday.

There are many reasons we will be going back to POND, and it’s not just to indulge in more cocktails. POND has just started doing a Hawaiian mash up on the traditional British Sunday Roast roasting up a whole pig Lu-au style on Sundays. It’s not easy to find the place, but it’s worth it.

pond dalston review

POND Dalston

3 Gillett Street
London N16 8JH
United Kingdom

Telephone: 020 3772 6727
Email: n/a
Website: http://pond-dalston.com/

Open
Mon – Sat: 6:00pm to 12:00am
Sun: 12:00pm to 8:00pm

POND Dalston Menu, Reviews, Photos, Location and Info - Zomato

Panko Crumbed Scallops: Recipe

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This panko crumbed scallops recipe is super simple and utterly delicious. There isn’t much in the way of ingredients here, so it’s important that you use high quality ingredients so that their flavours really shine through. It’s also quite important that you use panko. While regular breadcrumbs work, the much greater surface area of panko allows more olive oil to be soaked up and provides a greater crunch and flavour.

panko crumbed scallops recipe


Preparation Time: 10 minutes     /     Cooking Time:  6 minutes     /     Serves 2-3


Ingredients

  • 6 scallops in their shells
  • 40g panko
  • 10ml Chardonnay
  • 2g fresh parsley, diced
  • 20ml extra virgin live oil
  • salt and pepper to taste

Method

  1. Preheat the grill to 200°C fan forced.
  2. Place the scallops (in their shells) on a lined baking tray.
  3. Drizzle all the scallops with the Chardonnay.
  4. In a bowl combine the olive oil, salt, pepper and panko. Mix well.
  5. Sprinkle the panko mix evenly onto all of the scallops.
  6. Place under the grill for 5 minutes.
  7. Serve immediately.

Notes

This is one of those recipes where you want to be able to taste the olive oil, so make sure you use a good quality extra virgin olive oil.

Heineken Brings The James Bond Experience To You

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MELBOURNE | Ever wanted to live the mysterious high life of James Bond, but without all the bullets and bombs? With Heineken, the longtime sponsor of the 007 film series including the latest entry SPECTRE, you just might get your chance.

Running throughout November and December, the good people at Heineken will be hosting ‘The Catch’, a series of glamorous and prestigious SPECTRE parties in Australia. But, like the actions of the mysterious Blofeld, the villain at the center of titular terrorist organisation SPECTRE (or at least that was his name in old films, but they also had a man using a bowler hat as a weapon, so things may have changed), we don’t know what Heineken have planned, but we’re as curious as you to find out.

Want to be part of it? Head over to http://heinekenthecatch.com.au/ for all the mysterious details.

But if mystery isn’t your thing, keep an eye out for Heineken slabs at your local bottle shop. With every slab, you will get a voucher to see SPECTRE on the big screen. If it’s date night, we suggest picking up two slabs, because you know, it’s romantic.

Heineken’s The Catch

When: November and December 2015

Entry: Free

Where: Signup online for all the details http://heinekenthecatch.com.au/

S03E01B – Season 3, Episode 1 (Part 2)

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PODCAST | In part two of this two-part season-opening episode, not to be outdone by Chris’ craft beer journey through Europe, Jeff and Paul chronicle their calamitous adventures in the Sydney craft beer scene as part of Sydney Craft Beer Week and discover that sometimes even they can’t drink everything.

Featured beer: Cross Breed: Seedy Goat (2015) by Mountain Goat Beer

Carne a la llanera at Piqueos

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MELBOURNE | Piqueos in Carlton North is one of my favourite places to eat at in Melbourne. It’s a great space with friendly, passionate staff and some really tasty South American food, with a particular focus on Argentina and Peru. I’ve never had a bad meal when eating there. The thing about a city like Melbourne, especially when you’re as involved in the world of food and drink as the team and I at The City Lane are, is that you can get so caught up with all that’s going on that it can get hard to return to your favourites as often as you like.

It had been a while since I’d been to Piqeuos, so when I was contacted by co-owner Shaun Burke with an offer to come in and try their new carne a la llanera, with the lure of “half a cow, a lamb, pork and several chickens slow cooking from 6am” I cancelled my plans of staying home in my pyjamas (hey, it was the first weekend I had free in a long time!) and pencilled in a visit to see what carne a la llanera was all about.

By this stage, I imagine you’re asking yourself the same thing that I was when I first became aware of this – l-la what? A Llanera (feiminine) or Llanero (masculine) is a Venezuelan or Colombian herder. The Llanero have a unique culture, of which cattle form an important part. Llanero cuisine is based on meat, fish, chicken, chiguire, rice, arepas, and other starches. Carne a la llanera is basically barbecued meat, llanera style.

carne a la llanera piqueos

The usual menu at Piqeuos might be Argentinian and Peruvian, but head chef Juanito Berbeo hails from Colombia and once a month on a Sunday he’s given the opportunity to set up a barbecue at the back of the restaurant and cook the food he grew up with, using the asado skills he learned from his father. At Piqeos the whole range of meat was on offer and we tried everything except the chiguire which wasn’t on the menu (Google it and you’ll see why).

carne a la llanera piqueos

carne a la llanera piqueos

No visit to Piqueos is complete without some ceviche, and this visit was no exception. We tried the local line caught fish (snapper on this occasion) with tigers milk, corn and sweet potato. It was sweet, sour and super fresh. The left over liquid was so good that we saved it and used it with some of our meat later on.

carne a la llanera piqueos

You can order any one of the meat options on offer at llanera or do the sensible thing and go for the plato mixto “mixed plate” which gets you a bit of everything. The plate below was perfect to share between 2 people. There’s a reason why slow cooked barbecue has such a following and the fact that the meat at carne a la llanera has been cooking since 6am is evident. The flavoursome meat is beautifully charred on the outside and tender on the inside.

Everything was great, but highlights included the blood sausage, the chicken, the beef and, would you believe, the quinoa. There’s something about this part of the world and they way the cook grains and rice. No matter what else is on the plate, even when it’s a meat heavy menu, the rice and grains always seem to stand out.

carne a la llanera piqueos

Summer is almost here, and the days are getting longer and warmer. The plan at Piqueos is to do a llanera at Piqueos on the last Sunday of every month, and we’ve already rounded up a group of friends to return again during the summer. You should definitely do the same.

carne a la llanera piqueos

Llanera At Piqueos

When: Last Sunday of every month, from 12:00pm

Price: Varies per menu item

Where: Piqueos. 298 Rathdowne Street, Carlton North, Melbourne

Macau Food Guide

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MACAU | Recently I found myself in Macao as part of a week long trip to Hong Kong and Macau courtesy of Cathay Pacific. While my travel companions and I were in Macau, we were very kindly hosted by Macau Tourism. Due to its Portuguese roots, more recent Chinese influence and the prevalence of tourists resulting from the gaming industry, food in Macau covers a range of cuisines and styles. In this Macau Food Guide I’ve provided an overview of main categories of food available in Macau that visitors should aim to try. If you’re interested in finding out more about the food in Hong Kong, you can check out The City Lane’s Hong Kong Food Guide.

Portuguese Food

Not surprisingly, one of the major cuisines available in Macau is Portuguese, reflecting Macau’s history as a Portuguese colony. On our first night in Macau we were taken to one of the most famous Portuguese restaurants in the city, Antonio. Owned and still run by head chef Antonio Coelho, the Michelin-awarded Antonio serves authentic Portuguese food in an intimate space where it is not uncommon to see Antonio himself cooking your food in front of you at your table.

Portugal is a country with an extensive coastline a large fishing industry and as a result seafood is a key element of Portuguese cooking. Typical of this was one of the very first dishes we had which was clams cooked in a white wine and garlic sauce. This dish has excellent flavours despite the simple ingredients and the sauce at the bottom of the serving pot is great when mopped up with the bread that’s provided on the side.

where to eat in macau food guide

Another simple yet effective dish is the steamed prawns with fresh chillies which were cooked perfectly when served to us. There’s a skewed effort to reward ratio when eating shellfish but it’s worth it. When the staff noticed that I was eating the chillies I was also provided with piri piri sauce to add some extra kick which was much appreciated.

where to eat in macau food guide

The last seafood-based dish that we tried was seafood rice, which is was served with scallops, prawns and mussels. This dish is essentially the Portuguese take on the Spanish paella, with more liquid and an infusion of piri piri sauce to provide a good amount of spice. As a result, the the broth has excellent flavour which transfers across to the rice and seafood as well.

where to eat in macau food guide

As well as seafood, we were served a number of very tasty meat dishes as well. The first was a Portuguese sausage which was grilled at our table by Antonio over a brandy-driven flame. Unlike many sausages this one is very ‘meaty’ with no other filler and good texture. It’s a little on the salty side, however the grilling process gives it a good char and smoky flavour on the outside.

where to eat in macau food guide

Probably my favourite dish of the meal was the suckling pig which Antonio imports from Portugal and then roasts to perfection. The meat from this suckling pig is ‘fall apart’ tender, unlike Chinese suckling pigs which tend to have firmer flesh. Its also a little saltier than the Chinese style suckling pig but it ‘does however have the same delicate crispy skin as its Chinese counterpart.

where to eat in macau food guide

António
Rua dos Clerigos No. 7
Old Taipa Village, Taipa
Macau

Macanese Food

Macanese food is arguably the world’s first ever fusion cuisine, combining flavours and techniques from the wide range of cultures who have settled in Macau over the years. Macanese food blends together elements of Portuguese, Indian, Malay, Chinese and African food. Macanese food essentially emerged from the various nationalities who migrated to Macau over time preparing recipes from their home countries but with local ingredients.

For our Macanese food experience we visited Restaurante Litoral, which is located in the ‘old quarter’ area of Macau. To start we were served small Indian-style beef samosas and shrimp cakes which reminded me of those you might find in a Thai restaurant.

where to eat in macau food guide

The next dish that we had was Caldo Verde (literally ‘green soup’) which is a simple Portuguese-inspired soup of chicken broth, olive oil and kale. Consistent with Portuguese cooking more generally this dish is simple but very flavoursome and is definitely enhanced by the liberal addition of even more olive oil.

where to eat in macau food guide

The ‘devil prawn’ is another Portugese-themed dish – a king prawn stuffed with garlic and spices and served in the shell. Never fear, despite the ‘devil’ in the name the spices create a rich and complex flavour without being ‘spicy hot’.

where to eat in macau food guide

The highlight of the meal for me was the ‘African chicken’ which is a spiced barbecue chicken served with potatoes on the side. Other than the chicken itself which is juicy full of flavour, the aspect that really makes this dish is the thick sauce that is heaped on top of the meat. The version at Litoral is made primarily from red bell peppers, grated coconut and peanut butter.

where to eat in macau food guide

Street Food

As is the case with most Asian countries, street food is abundant in Macau and is a staple for the locals. Just like the Macanese food you can fin at restaurants, Macau’s street food is derived from a number of different origins.

Given the proximity of Macau to Hong Kong, it should came as no surprise that roast barbecue stalls such as this one are in abundance offering the full gamut of meats – check out our Hong Kong Food Guide for more information about this type of food.

where to eat in macau food guide

Another food that is very prevalent in Macau is durian, the so-called ‘king of fruits’ which is commonly found in South-East Asian countries like Singapore, Malaysia and Thailand and is characterised by its very strong smell. The smell is so strong in fact that most hotels explicitly ban durians from being taken into guest rooms. Looking like something that you would weaponise and throw at your enemies rather than eat, the durian is on of those things that you should probably try once. It’s definitely an acquired taste (which I have not yet acquired).

where to eat in macau food guide

One of the most common street snacks in Macau is the pork chop bun. Served in a soft roll bone and all, the pork chop is marinated overnight in red wine, garlic and onion and then grilled. The bone is a little inconvenient but the taste is excellent and this makes a great snack while you are on the go.

Macau - Food - Street Food - Pork Chop Bun

Another pork-based snack that you can find in a number of places is pork jerky, which is also commonly found in both Hong Kong and Singapore. This is essentially flat sheets of dried pork from different parts of the pig, prepared with different flavourings including bone, garlic and pepper. Other meats are available as well including beef. While this is still good cold, I recommend trying to score some warm and ‘fresh off the press’ so that it just melts in the mouth.

where to eat in macau food guide

Also very popular in Macau are various types of skewers dipped in a chilli sauce – the items being skewered below included fish balls, beef balls, unidentified seafood, and tofu…

where to eat in macau food guide

… and also a sour pig ear, which is quite tasty once you get past the rubbery texture. Thanks to Dom from Citizens of the World for posing for this photo.

where to eat in macau food guide

Last but not least, one of, if not THE ‘must eat’ foods in Macau is the Portuguese-style egg tart, which is actually quite different from the Cantonese ‘dan taat’. It uses a smoother custard and thinner pasty so even if you have had something like this at yum cha you should definitely try these in Macau. Like the traditional Portuguese tart, the Macanese version is filled with a smooth egg custard and made with delicate flaky pastry and is slightly caramelised on top. The main difference is that the egg custard filling is a bit lighter and less sweet which I actually quite like and means that you can eat several (which you should) without feeling overwhelmed by the flavours.

where to eat in macau food guide

This one was from a street stall but if you can only have one you have you try the original (and some would say the best) at Lord Stow’s Bakery.

Lord Stow’s Bakery
1 Rua do Tassara
Coloane
Macau

Chinese Food

Chinese food is another cuisine that’s very prevalent in Macau, which should be no surprise given that the population is around 95% Chinese. As was the case in Hong Kong, I was very pleasantly surprised to find out that the hotel that we were staying in, the Sheraton Macao (incidentally the largest Sheraton in the world), contained an excellent Chinese restaurant, Xin.

Our first course at Xin was traditional Cantonese-style dim sum with a Macanese twist applied by head chef Wee Chee Kiang. My favourites were his versions of pork siu mai and prawn har cao.

where to eat in macau food guide

This was then followed by pork two ways, roasted with crispy skin and barbecued with a sweet glaze. Xin uses Iberian pigs, some would say the finest pork in the world, which combined with excellent cooking technique results in meat that is both amazingly flavoursome and very tender. The barbecue pork was one of favourite dishes from my trip to Macau and really reminded me of the sort of food I ate as a kid – almost (but not quite) as good as my mother’s version of the same dish!

where to eat in macau food guide

Xin’s speciality is Chinese-style hotpot which is a ‘DIY-style’ meal which involves cooking an array of bite-sized items in boiling flavoured broth on your table. Unlike most hotpot places where there is a communal hotpot in the middle of the table and ingredients are ordered by weight, Xin offers an all-you-can-eat experience and an individual hotpot which enables each diner to customise his/her experience to taste and appetite.

The starting point is to head to the buffet (don’t be scared of that word here) to collect a plate of ingredients which include noodles, fish and meat balls, tofu, cheese, vegetables, seafood and various sliced meat (pork, beef or lamb) and also a type of broth. There are a range of broth options ranging from a standard pork-based soup up to a hot and spicy chilli oil and sichuan peppercorn soup (which of course is what I chose). The all you can eat approach taken by Xin means that it can be very easy to go overboard on your first plate and be too full too soon – I recommend taking a more measured approach to make sure that you can try all of the different ingredients on offer.

where to eat in macau food guide

where to eat in macau food guide

You then gradually add ingredients to the boiling soup, taking account of the amount of time it will take various ingredients to cook (denser items like the cheese balls and prawns first, thin sliced meat last), and wait until they are suitably cooked and have absorbed the flavours of the broth. The spicy broth is excellent, having a good amount of kick but not overpowering the flavours of the ingredients. It infuses really well into ingredients like the tofu and also the sliced meat.

where to eat in macau food guide

For those with slightly less tolerance for spicy food there is also a nyonya laksa soup on offer. The Xin version is still flavoursome but lacks the ‘fire’ of the chilli oil and numbing after effect of the Sichuan peppercorn.

where to eat in macau food guide

Xin (at Sheraton Macao)
Estrada do Istmo. s/n
Cotai
Macau

I hope you enjoyed reading through this food guide to Macau and that this has given you some ideas for your food adventures in Macau. If you want to visit Macau and haven’t yet booked your transportation, we highly recommend using Cathay Pacific to search for flights to Hong Kong. From Hong Kong International Airport you can transfer directly to the Turbojet ferry to Macau which takes about an hour – you don’t even need to collect your luggage which will be transferred directly to the ferry and you will clear customs in Macau.

If you’re from Macau or have visited we’d love to hear any Macau food recommendations that you have in the comments below.

S03E01A – Season 3, Episode 1 (Part 1)

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In part one of this two-part season opener, we talk about Mountain Goat’s acquisition by Asahi, Chris goes on a very long adventure through Europe’s beer capitals, and we drink a beer that’s past its use-by-date.

Featured beer: Enjoy By 10.31.15 IPA by Stone Brewing Co.

Barossa Valley Wineries Guide

South Australia’s Barossa Valley wineries are famous around the world for their great wines across a range of styles and for good reason. There’s something for everyone, no matter what style one likes or what price range one is looking to buy in. It’s a beautiful part of the world that has a lot to offer beyond wine too but for now, here’s our guide to the Barossa Valley Wineries (and a bakery).

Apex Bakery

barossa valley wineries guide south australia

Tanunda’s Apex Bakery has been a Barossa Valley institution since 1924, and forms the starting point of many a tour of this region. The bread is baked in a wood fired scotch oven that is allegedly the longest running, continuously fired commercial wood oven in Australia. Of particular note are the slow ferment dough breads, pies and pasties – all made from original recipes dating back to the 1800s.

Apex Bakery

1 Elizabeth Street
Tanunda
South Australia 5352
Australia

Telephone: (08) 9296 4657
Email: [email protected]
Website: http://www.apexbakery.com.au/

Open
Mon – Thu: 9:00am to 5:30pm
Sat: 8:30am to 12:00pm

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Peter Lehmann Wines

barossa valley wineries guide south australia

Peter Lehmann Wines was founded in 1979, although Peter Lehmann had been making wine since 1947 – first at Yalumba Wines and then at Saltram Wines. The story of how the business was founded is an interesting one. Lehman was told by his bosses at Saltram to buy less grapes from their Barossa growers, but he refused as he’d given his word to the growers. After a bit of negotiating with the owners of Saltram, he was allowed to start his own business on the side to buy and process the grapes. When Saltram changed owners and Lehmann was told he could no longer continue his side business, he quit Saltram and dedicated himself solely to his own business.

As you can imagine, Lehmann was quite respected in the area because he stood by his word and believed in supporting the local community and luckily his wines were rather good too. Over the years, Peter Lehmann wines have won several awards locally and internationally. The Stonewall Shiraz is their signature wine, and an extensive range of reds and whites across all price ranges is on offer.

barossa valley wineries guide south australia

Peter Lehmann Wines

Para Road
Tanunda
South Australia 5352
Australia

Telephone: (08) 8565 9555
Email: [email protected]
Website: https://peterlehmannwines.com/

Open
Mon – Fri: 9:30am to 5:00pm
Sat – Sun: 10:30am to 4:30pm

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Penfolds Wines

barossa valley wineries guide south australia

barossa valley wineries guide south australia

Penfolds Wines need no introduction, having built a very strong reputation since is founding in 1844 by English physician and migrant to Australia, Christopher Rawson Penfold. Christopher and his wife Mary beleived in the medicinal benefits of wine, and set about developing a wine tonic for the treatment of anaemia, using French grape vine cuttings they had bought over from England.

Starting with sweet, fortified wines. the business kept on growing and while Christopher focused more on the medical practice, Mary spent more time on the wines. The business changed in the years after the death of Christopher and Mary, with the biggest change being the shift in focus from fortified to table wines. Post World War II saw the introduction of the Penfolds (and perhaps Australia’s) most famous wine – the Grange.

Today Penfolds own vineyards across South Australia and, while the cellar door at the original location isn’t the most homely of venues, there’s no doubting the quality of the wines that Penfolds produces. There aren’t too many misses amongst the wines on offer to sample, and it’s here that you’ll find some of the more rare and expensive wines around. Don’t worry though, Penfolds still make some excellent affordable wines.

barossa valley wineries guide south australia

Penfolds Wines

30 Tanunda Road
Nuriootpa
South Australia 5355
Australia

Telephone: (08) 8565 9555
Email: [email protected]
Website: https://www.penfolds.com/

Open
Mon – Sun: 10:00am to 5:00pm

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Saltram

barossa valley wineries guide south australia

barossa valley wineries guide south australia

Saltram are another one of the oldest wineries in Australia, having been established in 1859 by the Saltram family, who made wines at this location until 1937. The second “dynasty” at Saltram wines were the Dolan family who took care of the wine side of the business from the 1950s through to 2007. The cellar door can get quite busy but it’s worth the wait to sample some of their great wines, which span a number of different varietals. We are big fan’s of Saltram’s Italian style wines, with their Winemaker’s Selection Fiano and Sangiovese being of particular note. As with the other wineries in the region, there’s something for everyone at all price ranges on offer.

The food at the attached restaurant is quite decent too, making Saltram a good mid point on a winery tour for a bit of a snack.

Saltram

Murray Street
Angaston
South Australia 5353
Australia

Telephone: (08) 8561 0200
Email: [email protected]
Website: http://www.saltram.com/

Open
Mon – Sun: 10:00am to 5:00pm

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Sorby Adams Wines

barossa valley wineries guide south australia

Sorby Adams Wines is one of the smaller wineries in the Barossa Valley (well Eden Valley actually) and they are still family owned. The current head winemaker is Simon Adams, and the original vineyard, containing grape vines originally planted by the Lehmann family, is his backyard.

The cellar door not only focuses on wines, but also sells a range of local produce. What we liked most about Sorby Adams was that they had some wines that were a bit different than usual. One of our favourites of the trip, the Jazz Cabernet Rose, had a much deeper colour and more complex flavour than most roses.

barossa valley wineries guide south australia

barossa valley wineries guide south australia

Sorby Adams Wines

51 Murray Street
Angaston
South Australia 5353
Australia

Telephone: (08) 8564 2993
Email: [email protected]
Website: http://sorbyadamswines.com/

Open
Mon – Sun: 10:00am to 5:00pm

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Taste Eden Valley

barossa valley wineries guide south australia

barossa valley wineries guide south australia

Taste Eden Valley is not a winery, but rather a “regional wine room” that allows winemakers who aren’t large enough to sustain a cellar door to showcase their wines. This was our favourite stop on our Barossa Valley Winery trip as it was the one place more than any other where there was a real obvious connection between the wineries, the winemakers and the wines themselves. Each wine and winery had an interesting story behind it and there’s something special about the knowledge that there’s not a global company at the ultimate head of it all.

Of course this would all mean nothing if the wines weren’t any good, but thankfully the wines were amongst some of the best we had all trip – we didn’t go away empty handed. If you really want to get a sense of what makes this part of the world so special, Taste Eden Valley is a must.

barossa valley wineries guide south australia

barossa valley wineries guide south australia

Taste Eden Valley

6 Washington Street
Angaston
South Australia 5353
Australia

Telephone: (08) 8564 2435
Email: [email protected]
Website: http://www.tasteedenvalley.com.au/

Open
Mon – Sun: 10:00am to 5:00pm

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Chateau Tanunda

barossa valley wineries guide south australia

Chateau Tanunda, which was established in 1890, is Australia’s oldest chateau. The winery itself dates back to 1840, and was one of the first places where grape vines were planted in the Barossa. We unfortunately arrived too late to sample any of their wines but had to include it in this guide for both its reputation, and the fact that the chateau grounds are simply beautiful to walk through. By all accounts the wines are fantastic, with a wide range being offered. Their most famous range is the Everest range, and in particular the Grenache.

barossa valley wineries guide south australia

 

Chateau Tanunda

9 Basedow Road
Tanunda
South Australia 5352
Australia

Telephone: (08) 8563 3888
Email: [email protected]
Website: http://www.chateautanunda.com/

Open
Mon – Sun: 10:00am to 5:00pm

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Have you visited the Barossa Valley before? What’s your favourite wine/winery?