Restaurant Review: Giant Steps in Healesville, Victoria

February 5, 2009

A place which I love to visit whenever I can is Giant Steps/Innocent Bystander, a winery cum restaurant, bakery, cheese maker, coffee and sweats sellers as well as a fun offering place in the heart of Healesville, the picturesque little town in Victoria about an hours drive northeast of Melbourne.

Despite the huge hall with the public dining facilities, the wine tasting and other desks (to sell bread, sweats and so on), the place is quite cosy somehow. It’s a place for large family and other groups as well as for having a coffee or glass of wine by oneself. They have a German “kicker” game and other entertainment facilities. In the mornings you see many young mothers with their kids. Free wireless internet access is another bonus the place has to offer.

giant-steps0

The “hall” with tables and counters

It was of course packed with people in the pre-Christmas period when we came in. We went for lunch before heading home to the vineyard and decided on pizza. Ever since we have lived in Rome, Italy, we love thin pizza of the Roman type. My favourite pizza is the simplest one, a pizza margherita (that is it’s usual name) with just tomatoes and mozarella cheese and basilico.

giant-steps1

Pizza Margerita

The pizza served in Giant Steps/Innocent Bystander is quite nice, though not as thin as a Roman one.

giant-steps4

Tomatoes to be dried

giant-steps3

The pizza oven

Pairing pizza with wine is a tricky thing. The recent controversy of my fellow blogger Do Bianci with Dr. Vino is a case in point. I think Jeremy Parzen is mostly right. When we lived in Rome we had never pizza with wine. Beer was the usual drink. However, as with any food one can have wine with it. That applies also to pizza.

Frankly speaking, I drink whatever wine is offered with the pizza if in a friends home. In a restaurant my choice of wine depends on my mood. My mood told me wine, local wine.

giant-steps2

A sniff and a mouthful

I decided on a ‘2008 Innocent Bystander Pinot Noir’ which is not a complicated wine but rather young and fresh. As regards the pizza margherita there is a lot of cheese on it which might not go well with the high acidity of the Pinot since it destroys the “harmony”. However, the earthy character of the Pinot is what I think makes it somehow acceptable, at least to me.

On www.theworldwidewine.com there is a list which shows which grapes go with which pizza.

pizza-wine-pairings

The pizza-wine pairing suggestions

giant-steps5

Innocent Bystander Pinot Noir

The four of us we had a great time at Giant Steps/Innocent Bystander. I highly recommend to visit the place to any casual tourist. If in Healesville do as the Healesviller do!

Address:
Giant Steps Vignerons – Innocent Bystander Winery
336 Maroondah Hwy.
Healesville, Victoria 3777
Australia
Tel.: +61-(0)3-59626111

healesville-map1

A map


Wild pig from Schoden, Saar

January 31, 2009

schoden111

The village of Schoden (left) at the Saar River

The Saar is one of my favourite tributaries of the Mosel river. I love its wines, the landscape, the villages and the people. In early December I was roaming the region again, and visited Schoden, a small village near Wiltingen, where my friend Heinz and his mates have rented a hunting territory for many years.

schoden12

Herrenberg, one of the best terroirs in Schoden, left the Saar river

There is also a vineyard and boutique winery called Herrenberg which is owned and operated by Claudia and Manfred Loch. The vineyard above belongs to them. Their wines are hand crafted and award winning.

schoden13

The vines are ready for pruning, single vines where two canes are tied down

schodenkeiler1

A young wild boar killed in early December offering good quality game

The forest along the Saar are inhabited by various wild animals. Particularly numerous and very difficult to hunt down are wild pigs. Wild pigs inflict huge damages to fields, orchards, paddocks and from time to time even on vineyards. But if a young pig has been successfully killed, the meat makes a wonderful lunch or dinner or both.

schodenkeiler21

Liver and kidneys of the wild pig above

Here is a wild pig goulash recipe:
-500 to 800 gr. of wild pig meat
-some bacon
-onions
-some oil
-tomato paste
-150 ml red wine
-350 ml of extract from boiling game
-sour cream
-laurel, tyme and juniper berries
-salt and pepper.

If you want to enjoy it with mushrooms, you could add a selection of various wild forest mushrooms, preferably “funghi porcini” (Steinpilze in German). I just love them; they are great with wild pig.

The cooking process is like any other goulash. Add the sour cream at the end so that the goulash is not too watery.

My tip: buy the wild pig meat from the hunter if you can and make sure the animal was “not too old” (buy meat from year-old animals). This is easy if you live in Germany.

As the pairing with wine is concerned, I suggest a good red (14% alcohol), preferably a Malbec from Argentina or a Tempranilo from Spain or a Barolo from Italy. A GMT from Australia, maybe from McLaren Vale, would also do. Of course you could also have a Saar Riesling with it. From Schoden I recommend a Riesling from the Loch family of Herrenberg.


Sunday slow food: a roast

January 19, 2009

After spending Friday night and the whole of Saturday at the basketball court watching Lucy and Charlotte playing their first inter-school tournament in Bangkok (their team, the British Patana School came second), and a lot of fast plays and fast food, we were in for “slow food” on Sunday.

A traditional Sunday roast of sirloin beef, Yorkshire pudding, green vegetables and some roast potatoes was just the right stuff to make everybody happy.

sunday-roast1

Potatoes and the roast

sunday-roast3

The yummy Yorkshire pudding

sunday-roast2

Assorted green vegetables “vignole”

sunday-roast0

The red: a bottle of ‘2004 Two Hills Merlot’

sunday-roast4

Charlotte, the young and successful cook (with hat) and her sister Lucy

The Yorkshire pudding was prepared by my daughter Charlotte. She succeeded with this delicate undertaking; the pudding was delicious. Actually, it was the first Yorkshire pudding I ever tasted in my life.

Needless to say that the wine matched the food perfectly. I just love our own Merlot, especially the 2004 vintage. It’s such an elegant wine, with balanced acids and lots of red fruit character. Fortunately, we discovered some more bottles when inventorying our stocks in January.


Last supper

January 10, 2009

last-supper

The Merlot went very well with the pizza

I am not much of a cook but I can ‘heat things up’. My last dinner on the vineyard was very enjoyable. I sat on the terrace and watched the sun go down. With some sambal olek the pizza margherita was spiced up ( I did not use the tomato sauce).

Our ‘2001 Two Hills Merlot’ though already quite “aged” is holding well. My friend Timo Mayer (winemaker of Gembrook Hills) called this vintage an “umpf” wine, meaning that it is high in alcohol and shows strong tannins. The 2004 vintage in contrast produced a rather elegant Merlot. I am still pleasantly surprised that this wine aged so well and is still a very enjoyable drink.

The evenings on the vineyard are so peaceful. After the birds are gone to sleep, there is no sound. I love the quiet of the Australian country side.


Fine Dining in Beijing: Grand Mansion Chinese Restaurant 大宅门中式餐饮会所 Da Zhai Men 大宅门

December 12, 2008

Recently friends in Beijing invited me to a fancy place for dinner. Da Zhai Men – 大宅门, or as it is called in English “Grand Mansion Business Club” (Chinese style) or 大宅门中式餐饮会所, that’s what the brochure says.

The place is a kind of replica of a Ming and/or Ching dynasty style eating place. The decoration is amazing. Though housed in a modern, glass walled, high rise building, the internal architecture makes you feel having entered a distant, forgotten but very exotic world, a world you otherwise see only in historical epic movies or kung fu films.

The entrance is styled as a gate to a compound, a kind of “se he yuan”, or four wing traditional house. I felt like “abducted” into a forgotten world. The restaurant staff is clad in outfits which might also come from the good old times of imperial China, very colourful costumes. I cannot judge their authenticity but I liked the combination of fur, colour, patterns and ornaments. The ambience of the place makes you forget the grim reality of a cold November evening in the capital city of the fastest growing economy in the world.

We had booked a separate room at the second or third floor. We went around one corner after the other until we were led into a cosy little room decorated in the same style with some modern elements. For instance the pictures were framed in modern golden coloured frames depicting modern scenes. The furniture was wooden, wooden were also all the screens and panels, a window simulation was hung with a long brown cloth. The crockery on the table was equally colourful but was not for use.

grandmansion1

The menu consisted of a big, equally colourful book with excellent quality photos of the various dishes on offer; captions were in Chinese and English. The photos were interspersed with explanatory texts and pictures of various motives, reproductions of old material on ingredients and the history of the dishes.

The mansion offers “aristocratic” cuisine whatever that might mean, in contrast to royal or simple peoples cuisine. Instead of a regional denomination, the mansion praises itself for creating “modern Chinese fusion” dishes which attempt to blend various traditional and modern influences into new harmonies. To say it from the outset, the food was excellent.

grandmansion2

The soup

grandmansion3

A fish dish

For my wine drinking friends, the fact that we did not have wine with our meal might come as a disappointment. So I have no clue what the wine list looks like. Instead, we drank some of the finest tea China has to offer, a dark coloured tea from Hangzhou called ‘West Lake Dragon Well tea’.

The event did not lend itself to picture taking. I dared to take only a few but in order to not create too much disturbances I quickly put away the camera. But rest assured the food was exquisite. The Mansion is a dining experience of the noble kind indeed.

Address:
Grand Mansion Business Club
Wanquanzhuang, Haidian District
Wanliuxingui Mansion, No. 28
Beijing
Tel.: +86-1058720188 or 89
Fax: +86-010-58720133
海淀区万泉庄28号万柳东路万柳新贵大厦
Daily 11am-2pm, 5pm-9.30pm


Sunday Family Lunch in Bangkok

November 23, 2008

Sunday lunch is our favourite family affair. Usually the girls are doing their homework, Margit does the magic in the kitchen and I try to set the table, prepare the wines and do some of the supporting cast work.

In the morning we went to the Villa Market to buy the ingredients. Asia is great in this respect. Shops are open seven days a week and the Villa Market is just around the corner from our flat in Thong Loh, Bangkok.

“Sole with Walnuts in Parchment” from my favourite cook book –“The Philosophers’s Kitchen” by Francine Segan – was on the agenda. We could not get sole but grouper was available. Parchment paper was also on hand. The adventure could begin. And the recipe goes like this (page 110 of the above book):

Ingredients:
– 1 cup shelled walnuts (have you ever had unshelled walnuts in a dish?)
– 1 cup fresh parsley leaves
– 1 cup fresh mint leaves
– 1 garlic clove, minced
– 1 tablespoon honey
– 1/2 teaspoon ground cumin
– 2 tablespoons walnut or olive oil (we had the latter)
– sea salt and freshly milled five-colour peppercorns (we took fresh green ones)
– 4 lemon sole fillets (in our case grouper), about 8 ounces each
– four 12 by 12 inches sheets of parchment paper
– 2 tablespoons unsalted butter, softened
– lemon wedges

How to do the magic:
Well, first heat the oven to about 220 centigrades. Grind the walnuts finely, add the parsley, the mint, garlic, the cumin, the honey, the oil, the salt and the pepper. Puree this mesh until it is well blended. Divide the stuffing in four parts and spread it on the top of the four fish fillets. Then roll the fillets with the stuffing inside. Put two fillets on one sheet of parchment, dot the top of each with some butter, close the packet folding the parchment in pleads. Tuck the ends under the fish and put it into the oven. After about 15 minutes they are ready.

We had green asparagus grilled with parmesan on top, mushrooms and potatoes with it. Have a look at the dishes below. I love Francine’s recipes.

sunday-bkk2

The grouper in parchment

sunday-bkk3

Green asparagus with parmesan cheese

sunday-bkk4

The mushrooms

sunday-bkk5

The potatoes

sunday-bkk6

Voila: the Sunday meal

You will ask what wine we had with this delicious meal. Well, we are still experimenting with the wines here in Bangkok. I choose a Thai wine (a rose). Unfortunately I tried the lower price end. It did not work. Nothing to report on the wine front. Sorry.

Wines are not cheap in Thailand. The lower price range starts at about 6-7 EURO/bottle, minimum prices for mass wines are 10-12 EURO. For a decent drop you have to fork out the minimum of 20 EURO. This situation is not conducive to extensive wine tastings. There is a great variety of wines from all over the world to chose from but the prices hinder you somehow.

I should have chosen a Sauvignon Blanc from New Zealand or a Riesling from the Mosel (but had nothing at hand).

Source:
The Philosopher’s Kitchen
Recipes from Ancient Greece and Rome for the Modern Cook
by Francine Segan
Random House, New York 2004


The Gourmet Garage, Jakarta II

March 30, 2008

Again we went to have lunch at the Gourmet Garage and had a wonderful meal there. I drank a beer with my Australian Burger.

stormbeer.jpg

It was a light ale (Golden Ale), a beer produced on Bali, called Storm Beer . The description on the label reminded me of wine tasting notes. The Storm Brewing Company (www.stormbrewing.net)
produces traditional ales according to century-old recipes and claims on their website that they use only 100% natural ingredients, pure water, of course, and absolutely no additives or preservatives which is a challenge in the tropics where beer can easily “overheat” somewhere in the delivery process. But it was a very nice drink, indeed.

The food came as always from the three Gourmet Garage menus. For my taste there was too much mayonnaise in the food (not in my burger, though), but the children loved it.

gg5.jpg

gg6.jpg

Japanese beef

gg7.jpg

Cesar Salad


Gourmet cheese: Australia at the top

March 29, 2008

At the 27th Biennial World Championship Cheese Contest in Wisconsin, USA an Australian parmesan cheese has won the top honors. Mil Lel Superior Parmesan is the lucky winner. Their cheese scored 98.5 out of 100 points and beat entries from USA. New Zealand and Europe for the best tasting parmesan cheese of the world. One would have expected an Italian cheese to win these honers.

There is a strong controversy about parmesan cheese. A European court rules recently that only cheese produced near the Italian town of Parma can legally bear this name.

Mil Lel cheese is produced in the town of Simpson in southern Victoria by the Dairy Farmers co-operative. The members of the co-operative are, of course, very proud of this achievement.

Results World Cheese Championship
Category 19 Parmesan

1. Simpson Grana Team Australian Co-Operative Foods Lidcombe, NSW 1825, Australia Best of Class Mil Lel Superior Parmesan

2.Aaron Quick Sartori Food Corporation Antigo, WI USA Second Award Sarvecchio parmesan

3. Josh Krause BelGioioso Cheese, Inc. Denmark, WI USA Third Award Parmesan

Also in category 34 – Camembert & Other Surface (Mold) Ripened Cheeses – Australian products were the best, and again it came from Victoria.

1. Burnie Team National Foods, Ltd. Mulgrave, Victoria 3180, Australia Best of Class Tasmanian Heritage Traditional Camembert

2. Burnie Team National Foods, Ltd. Mulgrave, Victoria 3180, Australia Second Award TH Signature camembert

3. Roland Weidenholzer Berglandmilch / Schardinger A-4066 Pasching, Austria Third Award Schardinger Rahm-Camembert

I could not find any German cheese among the award winners. Most categories were dominated by USA cheeses but there were also winners from the Netherlands, New Zealand, South Africa, Switzerland, Sweden, Italy, Canada, Portugal, Denmark, Austria, Spain and France.

The overall winner, however, was a cheese from Europe. World Champion was

Le Gruyere Switzerland
Made by Michael Spycher
Kaeserei Fritzenhaus
Wasen, Switzerland
Champion Round Score: 98.82

The First Runner-Up came from Italy.

Gorgonzola
Made by CERPL Cheesemakers
CERPL for DCI Cheese Co.
Bologna, Italy
Champion Round Score: 98.56

The Second Runner-Up came again from Switzerland.

Emmentaler
Made by Bernhard Naf
Kaeserei Guntershausen
Guntershausen, Switzerland
Champion Round Score: 98.42

Check out the results on the following website:

www.wischeesemakersassn.org

Happy tasting of your own cheese.


German Food

March 16, 2008

While in Germany, I had the opportunity not only to sample some excellent wines but I indulged also in some other delicacies.

In the “Gummersbach Beerhouse” (Brauhaus Gummersbach) for instance I could not resist the temptation to order a knuckle of pork. Harald, one of the interpreters at the seminar, took the photo with his mobile phone (thanks Harald). Needless to say, it was delicious but a lot of meet for a not so enthusiastic meet eater like me.

knuckle4.jpg

The pork knuckle at Brauhaus Gummersbach

The other German specialty I indulged in was ‘Wheat beer’ (Weizenbier), hard to beat if freshly poured from the bottle.

weizenbier.jpg