ON THE WEST COAST
• By Rupali Dean
Although it is a city, Perth retains some of its small town feel. There are relatively few high rise buildings and the city is spread over a large area. The harbour, teeming with sailboats, is particularly beautiful. My first stop was at the mint, which has an amazing exhibit of coins, gold bars and nuggets. There are some displays about mining, including a reconstruction of a miner’s camp, and I could also see the current minting operations through some windows. The tour concentrated on the mining camp exhibit and explained some of the nuggets they have. Highlight however was the gold pour, which is done hourly and you can see it more than once if you like. They melt down a bar and pour it into the mold. It's impressive to see the molten metal glowing because it’s so hot.
I also calculated my worth in gold, but will not tell you how much or you’ll know my weight, (as the heavier you are, the more your worth). After lunch at a nearby café, we wandered down to the Swan River which runs along the South of Perth and provides a picturesque stroll along its banks taking in the clear blue skies, sunshine. On the edge of the Swan River and dominating Perth’s waterfront are the Swan Bells which include the twelve royal bells of St Martin-in-the-Fields originating in London's Trafalgar Square, donated to Perth in 1988 to mark Australia's Bi-centenary. The Bell's are constructed within a stunning modern piece of architecture claiming to be the world’s biggest musical instrument.
Next morning, reached the neighboring and very scenic Fremantle on a cruise. Here we visited the Maritime museum, which is rather new and impressive, built over-top an old submarine base that was one of the busiest, after Pearl Harbor, during World War II. The centerpiece of which is Australia II, the boat that beat the yanks in the America's Cup in 1984. Next was a lazy lunch of “Fish and chips” at Cicerello’s by the harbour. I was about to feed some visiting Sea-gulls when the waitress pointed me to a sign which read, “Do not feed the gulls or they will S.O.Y” (shit on you)…saved on time, wasn’t I? On offer were also boutique styled beers, the ones that pop with flavour whether it is chocolaty, coffee flavored dark beers or zesty refreshing wheat beers. The crown jewel probably was the Little Creature Brewery right smack bang on the harbour where we went to later in the evening and I’d say even if beer is not your thing, then at least go for the super funky setting. The actual brewery doubles as a bohemian styled drinking warehouse and eatery. It’s very cool and is right on the coast. After a lazy lunch like a true Indian I spent a lot of time at the market which was quite interesting...fruit stalls, giftware and restaurants in a typical market setting except, and I was rather impressed that nobody was yelling, no aggressive selling tactics to get your attention...it was all rather calm and orderly. One of the best activities was our night time visit to the Fremantle Prison, which up until 1991 had been a working prison being established as a convict prison for all of the British rogues in 1859. We took a torchlight tour around the prison and disconcertingly it still had very much the feel of a prison rather than a museum which was not helped by all of the ghastly surprises along the way. They showed us various cells in the conditions they would have been in throughout the years. It was surprising to hear that they only had a bucket in the cell for a toilet right up to the late 80’s. The facility was also quite cruel by modern standards, but they only shut the prison down in 1991, which amazed me, because the cells were 2m x 2m.
We were also shown the gallows where about 40 something and at least one woman had been hanged. We came back to the prison the following morning for a tunnel tour as there is a network of underground tunnels used for supplying fresh water to the prison and surrounding area. Donning all of our protective clothing, we plunged down into the darkness, the labyrinth of tunnels was unending some of which we crawled through while others we navigated in little canoes. Next on my agenda was a visit to the beautiful Kings Park as well as a ride on the newly finished Perth Wheel. Sadly it was my penultimate day in Western Australia and after an amazing holiday down under, I had to embark on an exhausting eleven hour flight back home to be welcomed by tons of toil, work and yes the beginning of a tyrannical Indian summer.
Published in Asian Age
Wednesday, April 21, 2010
Friday, March 19, 2010
MY VISIT TO THE VINEYARD OF MIGUEL TORRES IN PENEDES
MY VISIT TO THE VINEYARD OF MIGUEL TORRES IN PENEDES
• By Rupali Dean
My trip to Spain could not be complete without a visit to the local wine region nearest to Barcelona called Penedes. I researched and signed up for a one-day tour of Miguel Torres’s vineyard complete with the winery visit & tastings, as well as lunch at “Mas Rabell” the family owned restaurant. My visit included not only a tasting of their higher end wines, but also a bottom to top view of their vineyards and viticulture practices.
A wine expert met us at the reception and took us around. After a brief presentation, we went into the “Tunnel of Seasons”, a stupendous Multimedia experience in honor of the vineyards. It was the contemplation of the wine through all the seasons and following the climatic changes, until the harvest and the transformation of the grapes into wine. Next was the Tour by a train through the vineyards, crossing the “Finca Mas La Plana” which has been their flagship wine since 1979 when, in its earlier manifestation as Coronas Black Label, it trounced an array of clarets at a tasting organized by the French foodie sages Gault Millau. The visit also took us around the facilities, and to the interior of the new cellar “Bodega de Vinos de Finca”. Inside I discovered an atmosphere as inviting as the wines themselves. I gathered on my tour that White wine production dominates with a variety of traditional grapes in use such as Parellada and with innovative wine making techniques over the last few years, new wines being created with Chardonnay, Riesling and other noble varietals are coming to the fore. (Take home produce is also available from their shop). I could see that the winery is one of the most modern (and biggest) there is.
Best was next, lunch at “Mas Rabell” along with wines to match and I can say that Chef Sergi Millet ( has worked under Ferran Adria of the “El Bulli” Fame) serves some of the best contemporary , fresh and thoroughly flavorsome regional produce; celebrating the link between wine and food . I was particularly impressed by wines such as the elegant “Fransola” , which matched very well with my Cream of Navarra Asparagus with a decadent fish cake in the centre, it couldn’t have been any better. My roasted Iberian Pork with apple sauce was a culinary Paradise along with the “Gran Coronas” which was Superb and a great wine. Though of course the star of the show was but of course the “Mas La Pana 2005” , lush, spicy wine with density of fruit and smooth tannins and very elegant….Great with Cheese.
Truly it is difficult to understand the history of Spanish wine in the past 50 years without speaking of the family Torres. Miguel has taken his wines and, therefore, the wines of Spain to the highest benchmarks of quality to the last corner of the world. Having said that, although there is so much to see and do in Barcelona, I’m glad that we spent some of our time taking this trip to experience the picturesque wine country.
published in Asian Age
• By Rupali Dean
My trip to Spain could not be complete without a visit to the local wine region nearest to Barcelona called Penedes. I researched and signed up for a one-day tour of Miguel Torres’s vineyard complete with the winery visit & tastings, as well as lunch at “Mas Rabell” the family owned restaurant. My visit included not only a tasting of their higher end wines, but also a bottom to top view of their vineyards and viticulture practices.
A wine expert met us at the reception and took us around. After a brief presentation, we went into the “Tunnel of Seasons”, a stupendous Multimedia experience in honor of the vineyards. It was the contemplation of the wine through all the seasons and following the climatic changes, until the harvest and the transformation of the grapes into wine. Next was the Tour by a train through the vineyards, crossing the “Finca Mas La Plana” which has been their flagship wine since 1979 when, in its earlier manifestation as Coronas Black Label, it trounced an array of clarets at a tasting organized by the French foodie sages Gault Millau. The visit also took us around the facilities, and to the interior of the new cellar “Bodega de Vinos de Finca”. Inside I discovered an atmosphere as inviting as the wines themselves. I gathered on my tour that White wine production dominates with a variety of traditional grapes in use such as Parellada and with innovative wine making techniques over the last few years, new wines being created with Chardonnay, Riesling and other noble varietals are coming to the fore. (Take home produce is also available from their shop). I could see that the winery is one of the most modern (and biggest) there is.
Best was next, lunch at “Mas Rabell” along with wines to match and I can say that Chef Sergi Millet ( has worked under Ferran Adria of the “El Bulli” Fame) serves some of the best contemporary , fresh and thoroughly flavorsome regional produce; celebrating the link between wine and food . I was particularly impressed by wines such as the elegant “Fransola” , which matched very well with my Cream of Navarra Asparagus with a decadent fish cake in the centre, it couldn’t have been any better. My roasted Iberian Pork with apple sauce was a culinary Paradise along with the “Gran Coronas” which was Superb and a great wine. Though of course the star of the show was but of course the “Mas La Pana 2005” , lush, spicy wine with density of fruit and smooth tannins and very elegant….Great with Cheese.
Truly it is difficult to understand the history of Spanish wine in the past 50 years without speaking of the family Torres. Miguel has taken his wines and, therefore, the wines of Spain to the highest benchmarks of quality to the last corner of the world. Having said that, although there is so much to see and do in Barcelona, I’m glad that we spent some of our time taking this trip to experience the picturesque wine country.
published in Asian Age
Wednesday, March 17, 2010
WIZARD OF CUISINE- FERRAN ADRIA & MADRID FUSION 2009
WIZARD OF CUISINE- FERRAN ADRIA & MADRID FUSION 2009
By Rupali & Bakshish Dean
(The writer and The Chef)
Some of you foodies would know that the best restaurant in the world is a restaurant near Barcelona, Spain called “El Bulli” and We are sure most people would be familiar with Chef Ferran Adria a name synonymous with “molecular cuisine” and for those who do not know Adria is a Living Genius, a great icon of international culinary avante-garde and owns a 3 Michelin star restaurant called “El Bulli” in Roses (Girona) near Barcelona in Spain. The restaurant is operational only six months in a year (Mid June to Mid December) and bagging a table is like winning an Oscar! And to dine there is like watching a great theatre performance. Unfortunately we haven’t been yet successful in getting a reservation as the dates we plan to travel are always booked somehow.
A year and a half back I (Bakshish) purchased the book "El Bulli 1998-2002”, in which Ferran Adria has published his menus that he did during this period along with all the base work that went into producing the dishes, its detailing and evident hard work prompted me to try the techniques and search for the base ingredients required to work on food like a scientist and today after a year I am comfortable with a lot of techniques. After all this attending “Madrid Fusion” was always in my (Bakshish) mind and so we planned a trip to Spain especially to be a part of this. So Bakshish filled in a registration form (fee of 600 Euros) and enrolled himself whereas I (Rupali) being a Travel and food writer planned the itinerary for further down to Valencia (where the famed “Paella” originated) and Barcelona as well to make the most of the Spain trip.
At Madrid Fusion…Madrid turns Gourmet Capital of the world!
This is a World Gourmet Summit and plays host to high profile cooks. It happens every year in January and 2009 was the seventh consecutive year. This time round the audiovisual gastronomy provided the base for three big debates. Cinegourland – that dealt with exciting themes such as the futuristic restaurant, problems with hall service and high risk avant-garde dishes. Interactive debates accompanied the famous cinematographic screenings. There were also talks on “quality cooking on a budget” (great for crisis time) and of the most viable business models for today. There was space for play food, imagination and humour supplemented by culinary creativity. This year Mexico took the stage with five great stars demonstrating how its cooking has come into contact with modernity while respecting the code of its traditional flavours. And but of course Madrid Fusion also dealt with cooking with ecological awareness and a gourmet display along with courtesy lunches served by different Spanish regions.
Ferran Adria at Madrid fusion
Day two witnessed the most important debate “Cuisine and Science” Does it really go together? Does it really interpret as it should? Is molecular gastronomy the right term for the advancements in cuisine? These are all the most important questions that I (or any chef who studies and practices molecular gastronomy) have been seeking answers for and there it was on the stage being discussed by the most important cuisine experts of the century – Ferran Adria, Heston Blumenthal, Harold McGee, Andoni Luis Aduriz and Davide Cassi (Physician) Each of the participants discussed what they personally think of the term “molecular gastronomy” and ideally how it should be interpreted, the debate shed light on the continuous advancement (in both cooking and technology) in cooking processes and how slowly everyone has embraced them without any issues. The process of cooking is a scientific process where complex forms are broken down into simpler forms thus making the food palatable; a deeper study of these processes reveals that this same food with advanced applications can be further enhanced to create more curiosity or surprise for a consumer as he would not have witnessed that form, aroma, texture, taste and presentation before. Ferran concluded the debate by announcing that the term “molecular gastronomy” is misleading as one starts immediately connecting it with chemistry, molecular formulas, complicated apparatus, chemicals etc. thus distorting the understanding of this advanced cuisine. This he says is advancement in cuisine and should be completely viewed like that and it should be just termed “Gastronomy”. With this conclusion by the cuisine wizard I (Bakshish) was a happy man as over the years I had been making people understand it exactly the same way as it was meant to be.
Luck By Chance at C 24 a Tapas Bar at Barcelona
We were invited for Tapas at C 24 in Barcelona by our Spanish Friend Andres Jover who is the International Direct for a company called “Eat Out” which has about 11 Fast food casual eating out places across countries and Infact there is one called “Fresco” at Ambience Mall in Gurgaon and another one to open shortly at the Domestic Airport In Delhi. Tapas C 24 is a venture of Chef Carles Abellan, who has worked in “El Bulli” for six years with Chef Ferran Adria. Needles to add that the Tapas were extremely decadent and we recommend the Fried Anchovies, Fried Fresh Nevada Asparagus, Mc Foie Burger served with foie-gras mayonnaise , Patatas Bravas and the Spanish toasted tomato topped bread.Anyways as we ordered our Tapas, we see “Ferran Adria” entering with two of his friends and held our excitement so as to not bother the celebrity Chef though after he was comfortable we went over for a little Chat and some photo-ops and Thanks to Andres the conversation was a whole lot easier as he played interpreter really well!
Summing Up!
We are back in India a Happy couple, Spain was mesmerizing , for its amazing culture , history and the famed “Tapas” and “Valencian Paella” and more so because both of us got to meet one of our very Favorite Chefs.
By Rupali & Bakshish Dean
(The writer and The Chef)
Some of you foodies would know that the best restaurant in the world is a restaurant near Barcelona, Spain called “El Bulli” and We are sure most people would be familiar with Chef Ferran Adria a name synonymous with “molecular cuisine” and for those who do not know Adria is a Living Genius, a great icon of international culinary avante-garde and owns a 3 Michelin star restaurant called “El Bulli” in Roses (Girona) near Barcelona in Spain. The restaurant is operational only six months in a year (Mid June to Mid December) and bagging a table is like winning an Oscar! And to dine there is like watching a great theatre performance. Unfortunately we haven’t been yet successful in getting a reservation as the dates we plan to travel are always booked somehow.
A year and a half back I (Bakshish) purchased the book "El Bulli 1998-2002”, in which Ferran Adria has published his menus that he did during this period along with all the base work that went into producing the dishes, its detailing and evident hard work prompted me to try the techniques and search for the base ingredients required to work on food like a scientist and today after a year I am comfortable with a lot of techniques. After all this attending “Madrid Fusion” was always in my (Bakshish) mind and so we planned a trip to Spain especially to be a part of this. So Bakshish filled in a registration form (fee of 600 Euros) and enrolled himself whereas I (Rupali) being a Travel and food writer planned the itinerary for further down to Valencia (where the famed “Paella” originated) and Barcelona as well to make the most of the Spain trip.
At Madrid Fusion…Madrid turns Gourmet Capital of the world!
This is a World Gourmet Summit and plays host to high profile cooks. It happens every year in January and 2009 was the seventh consecutive year. This time round the audiovisual gastronomy provided the base for three big debates. Cinegourland – that dealt with exciting themes such as the futuristic restaurant, problems with hall service and high risk avant-garde dishes. Interactive debates accompanied the famous cinematographic screenings. There were also talks on “quality cooking on a budget” (great for crisis time) and of the most viable business models for today. There was space for play food, imagination and humour supplemented by culinary creativity. This year Mexico took the stage with five great stars demonstrating how its cooking has come into contact with modernity while respecting the code of its traditional flavours. And but of course Madrid Fusion also dealt with cooking with ecological awareness and a gourmet display along with courtesy lunches served by different Spanish regions.
Ferran Adria at Madrid fusion
Day two witnessed the most important debate “Cuisine and Science” Does it really go together? Does it really interpret as it should? Is molecular gastronomy the right term for the advancements in cuisine? These are all the most important questions that I (or any chef who studies and practices molecular gastronomy) have been seeking answers for and there it was on the stage being discussed by the most important cuisine experts of the century – Ferran Adria, Heston Blumenthal, Harold McGee, Andoni Luis Aduriz and Davide Cassi (Physician) Each of the participants discussed what they personally think of the term “molecular gastronomy” and ideally how it should be interpreted, the debate shed light on the continuous advancement (in both cooking and technology) in cooking processes and how slowly everyone has embraced them without any issues. The process of cooking is a scientific process where complex forms are broken down into simpler forms thus making the food palatable; a deeper study of these processes reveals that this same food with advanced applications can be further enhanced to create more curiosity or surprise for a consumer as he would not have witnessed that form, aroma, texture, taste and presentation before. Ferran concluded the debate by announcing that the term “molecular gastronomy” is misleading as one starts immediately connecting it with chemistry, molecular formulas, complicated apparatus, chemicals etc. thus distorting the understanding of this advanced cuisine. This he says is advancement in cuisine and should be completely viewed like that and it should be just termed “Gastronomy”. With this conclusion by the cuisine wizard I (Bakshish) was a happy man as over the years I had been making people understand it exactly the same way as it was meant to be.
Luck By Chance at C 24 a Tapas Bar at Barcelona
We were invited for Tapas at C 24 in Barcelona by our Spanish Friend Andres Jover who is the International Direct for a company called “Eat Out” which has about 11 Fast food casual eating out places across countries and Infact there is one called “Fresco” at Ambience Mall in Gurgaon and another one to open shortly at the Domestic Airport In Delhi. Tapas C 24 is a venture of Chef Carles Abellan, who has worked in “El Bulli” for six years with Chef Ferran Adria. Needles to add that the Tapas were extremely decadent and we recommend the Fried Anchovies, Fried Fresh Nevada Asparagus, Mc Foie Burger served with foie-gras mayonnaise , Patatas Bravas and the Spanish toasted tomato topped bread.Anyways as we ordered our Tapas, we see “Ferran Adria” entering with two of his friends and held our excitement so as to not bother the celebrity Chef though after he was comfortable we went over for a little Chat and some photo-ops and Thanks to Andres the conversation was a whole lot easier as he played interpreter really well!
Summing Up!
We are back in India a Happy couple, Spain was mesmerizing , for its amazing culture , history and the famed “Tapas” and “Valencian Paella” and more so because both of us got to meet one of our very Favorite Chefs.
Thursday, October 16, 2008
MOLECULAR CUISINE AT KABLE'S SYDNEY
Kable’s at the plush Four Seasons Hotel exudes class from the minute you walk in (through the lobby’s sweeping grand staircase) until the time you leave. The rich carpeting, flooring of inlaid woodwork, chic off-white and earthy brown theme through the restaurant gives it a stark beauty. A culinary landmark in the heart of Sydney, offering the finest of modern Australian cuisine, Kable’s scores top on its unique cuisine (read molecular gastronomy in all of its dishes) and is a joy to discover for jaded taste buds. Kable's also uses the Sous vide (read slow) cooking method in most of its dishes. In a Layman's terminology "Sous vide" is the practice of cooking food at low temperatures in vacuum-packed plastic bags in a water bath. The Food cooked by this method looks firm and neat (read rawish) but absolutely tender and melts in the mouth and because nojuices have escaped owing to the plastic bags, the flavors remain intact, add a little garlic while cooking and it's simply delicious.
Coming to the food, to begin to savor the flavors we made a grand gesture with the quintessential “Pan Fried Foie Gras, Pistachio and Macadamia, Roasted Strawberry Puree, Transparent Chicken Penne” ($42), the roasted strawberry puree adds a twang to the flavor and the chicken Penne is superbly done- a bite of molecular heaven as it’s not pasta but Penne made out of chicken consommé. This was just very, very good cooking: intense, and obtusely original, in the sense that it’s not rooted in history or region or culinary orthodoxy or fashion. Another starter we tried was the “Seared Scallops, Toro, Pickled Ginger Caviar, Ponzu, Coriander Cress and Powdered Sesame Oil” ($28), the classic viand scallops in flavorful Ponzu (citrus based sauce) are superlative and I must say that the pickled ginger caviar is the epicurean apogee of molecular cooking, delicate and wobbly and they popped like balloons in my mouth to reveal a juicy center - intense, fruity and the type you'd want to drink directly from the bottle. My glass of pinot Gris pike and Joyce ($11) was excellent with my meal. Kudos also for the “Soft-Cured Ocean Trout, Smoked Sour Cream, Baby Radish, Fennel and Seaweed Salad” ($25), an exquisite concoction with an airy smoky flavor. Ever so willing to experiment “Chef Justin Baziuk”, thrills with offerings like this clever pan roasted one “Pan-Roasted Venison Loin, Beetroot Jam, Hot Chocolate Ice Cream, Cocoa Soil and Roasted Almond Butter” ($42), the combination is beyond compare. Recommendations also go for the “Braised White Rabbit Pappardelle, Tarragon, Peas and Truffle” ($ 30); the Pappardelle has a flavor so unique and distinct and marries well with the tarragon. All your other senses are abruptly awoken and you taste the food like you have never tasted it before. It makes you rethink everything.You may also go for the Degustation menu as the varied mix ensures all your taste buds are awakened to robust glory. I’d suggest share your desserts as all are gratifying running the gamut from Sunny side up looking mango and cream combination (I’d say the tastiest molecules ever) or the liquid nitrogen chilled ice-creams. However my vote goes all and all out for “Liquid Centre Brillat-Savarian Panna Cotta” ($ 28) Summer Vegetables & Buttered Brioche, its melt in the mouth tender and decadent to the core. I’d simply put it this way Food on paper is only ever an approximation of food in the mouth and this one was a sensual enjoyment.
The Service –efficient and professional, yet witty and engaging-is clearly some of the best you’ll find in OZ.It sure was a fun eating meal while forgetting a new understanding of the way food behaves. Reservations are advised and if you’d like to get behind the scenes for a unique culinary experience i.e. the chef's table ( Pax 10-16), remember it is offered on Tuesdays to Saturdays from 7:00 pm wherein the chef creates a personalized five-course menu, each course expertly paired with wines from their extensive wine list. The Head Chef Carl Middleton's also takes you on a guided tour of the kitchen, including chocolate tasting in the Chocolate Room.
I couldn’t help applauding the Chef for the food he made and as a kind gesture from the restaurant chef I got to tour the kitchen and learn some liquid nitrogen cooking. The chef gave me some bread croutons and when I dipped one with a tweezer like equipment Voila it froze in a second.
Coming to the food, to begin to savor the flavors we made a grand gesture with the quintessential “Pan Fried Foie Gras, Pistachio and Macadamia, Roasted Strawberry Puree, Transparent Chicken Penne” ($42), the roasted strawberry puree adds a twang to the flavor and the chicken Penne is superbly done- a bite of molecular heaven as it’s not pasta but Penne made out of chicken consommé. This was just very, very good cooking: intense, and obtusely original, in the sense that it’s not rooted in history or region or culinary orthodoxy or fashion. Another starter we tried was the “Seared Scallops, Toro, Pickled Ginger Caviar, Ponzu, Coriander Cress and Powdered Sesame Oil” ($28), the classic viand scallops in flavorful Ponzu (citrus based sauce) are superlative and I must say that the pickled ginger caviar is the epicurean apogee of molecular cooking, delicate and wobbly and they popped like balloons in my mouth to reveal a juicy center - intense, fruity and the type you'd want to drink directly from the bottle. My glass of pinot Gris pike and Joyce ($11) was excellent with my meal. Kudos also for the “Soft-Cured Ocean Trout, Smoked Sour Cream, Baby Radish, Fennel and Seaweed Salad” ($25), an exquisite concoction with an airy smoky flavor. Ever so willing to experiment “Chef Justin Baziuk”, thrills with offerings like this clever pan roasted one “Pan-Roasted Venison Loin, Beetroot Jam, Hot Chocolate Ice Cream, Cocoa Soil and Roasted Almond Butter” ($42), the combination is beyond compare. Recommendations also go for the “Braised White Rabbit Pappardelle, Tarragon, Peas and Truffle” ($ 30); the Pappardelle has a flavor so unique and distinct and marries well with the tarragon. All your other senses are abruptly awoken and you taste the food like you have never tasted it before. It makes you rethink everything.You may also go for the Degustation menu as the varied mix ensures all your taste buds are awakened to robust glory. I’d suggest share your desserts as all are gratifying running the gamut from Sunny side up looking mango and cream combination (I’d say the tastiest molecules ever) or the liquid nitrogen chilled ice-creams. However my vote goes all and all out for “Liquid Centre Brillat-Savarian Panna Cotta” ($ 28) Summer Vegetables & Buttered Brioche, its melt in the mouth tender and decadent to the core. I’d simply put it this way Food on paper is only ever an approximation of food in the mouth and this one was a sensual enjoyment.
The Service –efficient and professional, yet witty and engaging-is clearly some of the best you’ll find in OZ.It sure was a fun eating meal while forgetting a new understanding of the way food behaves. Reservations are advised and if you’d like to get behind the scenes for a unique culinary experience i.e. the chef's table ( Pax 10-16), remember it is offered on Tuesdays to Saturdays from 7:00 pm wherein the chef creates a personalized five-course menu, each course expertly paired with wines from their extensive wine list. The Head Chef Carl Middleton's also takes you on a guided tour of the kitchen, including chocolate tasting in the Chocolate Room.
I couldn’t help applauding the Chef for the food he made and as a kind gesture from the restaurant chef I got to tour the kitchen and learn some liquid nitrogen cooking. The chef gave me some bread croutons and when I dipped one with a tweezer like equipment Voila it froze in a second.
Thursday, July 3, 2008
Saturday, June 28, 2008
THE NEWLY LAUNCHED MENU AT OLIVE BEACH BENGALURU IS DEFINATELY WORTH A TRY
OLIVE BEACH, Bengaluru
Olive Beach Bengaluru embodies the spirit of the Olive brand and yet defines its own unique style, Capturing the essence and magic of a Mediterranean beachside. Located off the busy Richmond Road in the heart of India’s Silicon Valley, it is tastefully hidden behind curtains of greenery in a villa converted into a chic glamorous Mediterranean restaurant. To complete the perfect meal, Olive Beach's exclusive wine list of hand picked international and indigenous wines complements the innovative cuisine and provides an elegant atmosphere for a relaxed evening.
Ask For!
The new menu at Olive Beach is a truly gourmet experience. Fresh flavors and herbs unite with ingredients sourced and skillfully prepared from gastronomic styles of the Mediterranean coastline. Various new appetizers, an exhaustive selection of both vegetarian and non vegetarian entrées, some interesting pastas and risottos and innovative signature desserts pepper Olive Beach’s new menu, catering to the forever evolving, discerning, Bengaluru palate that appreciates different and new tastes. While the essence of Olive remains, its translation in this new menu is indeed exceptional. Recommendations go for the “Pan-Seared Foie Gras”with a fig, prune and dry fruit chutney and a port reduction. Another must try is the “ Tea Smoked Duck Breast” - sliced Duck Magret served on pressed pastry, with smoky eggplant, wild mushroom duxelle, with a delicious pepper and pineapple marmalade. Vegetarians may order a “Three Cheese Flan” – baked with brie, parmesan and ricotta served with a warm grape and Aragula salad and a hint of sweet basil oil and tomato pesto. Indulge in an “Imam Bayild” - the reinterpretation of a Turkish classic which comprises baked baby eggplants, stuffed with stewed vegetables, tomatoes and feta served with a prune and nut rice, and yoghurt dill and cucumber sauce. “Pan Roasted John Dory” served with tossed vegetables and a Meyer lemon and mustard sauce and parsley puree or the “Slightly Smoked Maple Glazed Salmon” served with organic jasmine rice, white asparagus, haricot beans and a fragrant coconut béarnaise, are must tries for those who love fish. The intricate Lemon Four Ways with lemon custard, lemon sugar, lemon cake with praline ice cream and lemon tuille is definitely worth a try. The Olive Beach Larder offers one of the finest selections of cheese and meats that can be sampled through platters, and also purchased by weight for take away.
Olive Beach Bengaluru embodies the spirit of the Olive brand and yet defines its own unique style, Capturing the essence and magic of a Mediterranean beachside. Located off the busy Richmond Road in the heart of India’s Silicon Valley, it is tastefully hidden behind curtains of greenery in a villa converted into a chic glamorous Mediterranean restaurant. To complete the perfect meal, Olive Beach's exclusive wine list of hand picked international and indigenous wines complements the innovative cuisine and provides an elegant atmosphere for a relaxed evening.
Ask For!
The new menu at Olive Beach is a truly gourmet experience. Fresh flavors and herbs unite with ingredients sourced and skillfully prepared from gastronomic styles of the Mediterranean coastline. Various new appetizers, an exhaustive selection of both vegetarian and non vegetarian entrées, some interesting pastas and risottos and innovative signature desserts pepper Olive Beach’s new menu, catering to the forever evolving, discerning, Bengaluru palate that appreciates different and new tastes. While the essence of Olive remains, its translation in this new menu is indeed exceptional. Recommendations go for the “Pan-Seared Foie Gras”with a fig, prune and dry fruit chutney and a port reduction. Another must try is the “ Tea Smoked Duck Breast” - sliced Duck Magret served on pressed pastry, with smoky eggplant, wild mushroom duxelle, with a delicious pepper and pineapple marmalade. Vegetarians may order a “Three Cheese Flan” – baked with brie, parmesan and ricotta served with a warm grape and Aragula salad and a hint of sweet basil oil and tomato pesto. Indulge in an “Imam Bayild” - the reinterpretation of a Turkish classic which comprises baked baby eggplants, stuffed with stewed vegetables, tomatoes and feta served with a prune and nut rice, and yoghurt dill and cucumber sauce. “Pan Roasted John Dory” served with tossed vegetables and a Meyer lemon and mustard sauce and parsley puree or the “Slightly Smoked Maple Glazed Salmon” served with organic jasmine rice, white asparagus, haricot beans and a fragrant coconut béarnaise, are must tries for those who love fish. The intricate Lemon Four Ways with lemon custard, lemon sugar, lemon cake with praline ice cream and lemon tuille is definitely worth a try. The Olive Beach Larder offers one of the finest selections of cheese and meats that can be sampled through platters, and also purchased by weight for take away.
MY BEST DINING EXPERIENCE WAS AT MALDIVES
DINING AT SONEVA GILI RESORT & SIX SENSES SPA
LANKAN FUSHI ISLAND, NORTH MALE ATOLL, REPUBLIC OF MALDIVES
By Rupali Dean
The creative skills of the food & beverage team sure provide one with an unforgettable experience. The style of food at the resort caters for all requirements and they place a strong emphasis on cuisines of both past and current trends. The multi-national brigade of chefs’ at the resort work as a team to produce a combination of dishes that allows east to meet the West in culinary terms. I noticed that every effort is made to find ingredients of the highest quality and have them delivered to the island as pure and fresh as they might have been served at their place of origin. With the organic vegetable garden, they compliment all menus with the freshest possible leaves and herbs. Also I guess they benefit from the abundance of fresh fish available in the Maldives.
To compliment the dining options, on offer is a wine list with an international content that covers many recognized and some unrecognized, wine producing countries in both hemispheres. This mixture of new world wines and French classics offers one the opportunity to fulfill the dining experience despite both cultural and climatic challenges.
I think the team looks forward to exceeding your expectations, and I wish there are more places like Soneva Gili Resort & Six Senses Spa. All in all Thumbs Up!
DO CHECK OU THEIR WINE CELLAR DEGUSTATION MENU…………………
Tapasfeaturing our Spanish Iberian ham selection2006 Godello, Guitian, Valdeorras, Galicia, Spain
∂∂∂
AppetiserChilled almond and garlic soup with tuna tataki
N.V. Comte Audoin de Dampierre Grand Cuvée Brut, France
∂∂∂
Fishermans CatchSaffron and orange infused crustacean risotto with prawns and scallops 2004 Bourgogne Chardonnay, Lucien Le Moine, France
∂∂∂
Earth and SeaLobster and roasted chicken breast with fennel ravioli and Bangladeshi spinach2003 Bourgueil, La Coudraye, Yannick Amirault, Loire, France
∂∂∂
Refresh the palateLychee sorbet
∂∂∂
From the cheese cellarSelect your favourite cheese from our gourmet cellar 2002 Syrah, Havens, Hudson Vineyard, Carneros, USA
∂∂∂
A Sweet Ending
Thin sliced Mango roll with coconut chutney, Mango and coconut sorbet2000 Domaine Léon Beyer, Tokay Pinot Gris, Vendanges Tardives, Alsace, France
∂∂∂
Tea or coffee with petit fours
FAST FACTS
Mailing address
2nd Floor
4/3 Faamudheyri Magu
Male, Republic of Maldives
Tel: + 960 664 0304
Fax: + 960 664 0305
reservations-gili@sonevaresorts.com
www.sonevaresorts.com
LANKAN FUSHI ISLAND, NORTH MALE ATOLL, REPUBLIC OF MALDIVES
By Rupali Dean
The creative skills of the food & beverage team sure provide one with an unforgettable experience. The style of food at the resort caters for all requirements and they place a strong emphasis on cuisines of both past and current trends. The multi-national brigade of chefs’ at the resort work as a team to produce a combination of dishes that allows east to meet the West in culinary terms. I noticed that every effort is made to find ingredients of the highest quality and have them delivered to the island as pure and fresh as they might have been served at their place of origin. With the organic vegetable garden, they compliment all menus with the freshest possible leaves and herbs. Also I guess they benefit from the abundance of fresh fish available in the Maldives.
To compliment the dining options, on offer is a wine list with an international content that covers many recognized and some unrecognized, wine producing countries in both hemispheres. This mixture of new world wines and French classics offers one the opportunity to fulfill the dining experience despite both cultural and climatic challenges.
I think the team looks forward to exceeding your expectations, and I wish there are more places like Soneva Gili Resort & Six Senses Spa. All in all Thumbs Up!
DO CHECK OU THEIR WINE CELLAR DEGUSTATION MENU…………………
Tapasfeaturing our Spanish Iberian ham selection2006 Godello, Guitian, Valdeorras, Galicia, Spain
∂∂∂
AppetiserChilled almond and garlic soup with tuna tataki
N.V. Comte Audoin de Dampierre Grand Cuvée Brut, France
∂∂∂
Fishermans CatchSaffron and orange infused crustacean risotto with prawns and scallops 2004 Bourgogne Chardonnay, Lucien Le Moine, France
∂∂∂
Earth and SeaLobster and roasted chicken breast with fennel ravioli and Bangladeshi spinach2003 Bourgueil, La Coudraye, Yannick Amirault, Loire, France
∂∂∂
Refresh the palateLychee sorbet
∂∂∂
From the cheese cellarSelect your favourite cheese from our gourmet cellar 2002 Syrah, Havens, Hudson Vineyard, Carneros, USA
∂∂∂
A Sweet Ending
Thin sliced Mango roll with coconut chutney, Mango and coconut sorbet2000 Domaine Léon Beyer, Tokay Pinot Gris, Vendanges Tardives, Alsace, France
∂∂∂
Tea or coffee with petit fours
FAST FACTS
Mailing address
2nd Floor
4/3 Faamudheyri Magu
Male, Republic of Maldives
Tel: + 960 664 0304
Fax: + 960 664 0305
reservations-gili@sonevaresorts.com
www.sonevaresorts.com
Thursday, May 1, 2008
VIRGIN ENCOUNTER
SYDNEY HARBOUR BRIDGE CLIMB
“I Climbed It”
By Rupali Dean
“Do climb the Sydney Harbour Bridge in Australia” Briefed a friend .I was really nervous of heights and somehow got the feeling that I’d fall into the water or the bustling road but I was told that the Bridge Climb has helped thousands of Climbers overcome their fear of heights (also known as Acrophobia). “For the duration of the Climb, you will be attached to a static line on the Bridge, ensuring you feel safe, secure and comfortable at all times”, said the guide. So after all pep talks I decided to go for it.
The staff took about an hour prepping us by walking us through all the equipment and practicing climbing the ladders and walkways one would encounter while on the bridge. Trust me they do a wonderful job of relaxing even the most nervous of clients (read Rupali) .The climb itself is much easier than I expected. The only real physical challenge is when you climb 4 ladders from the base to the beginning of the actual span. Though my brain had me more concerned than my body should have been! Its was like climbing a 10 foot ladder, taking a step to the side, climbing another 10 foot ladder, etc., until I managed to climb all 4 ladders. Once I got on the span, the width of the pathway was 4 feet, and Thankfully I could not see directly below me. Thanks for all those Hours in the Gym the climb was not a physical challenge. All ages can do it, and it's a great experience! Truly Nothing can match that feeling of personal achievement I gained when I overcome my fear of heights as I climbed 134m into the sky on top of the world’s largest steel-arch Bridge In Sydney and I have a certificate to prove it.
“I Climbed It”
By Rupali Dean
“Do climb the Sydney Harbour Bridge in Australia” Briefed a friend .I was really nervous of heights and somehow got the feeling that I’d fall into the water or the bustling road but I was told that the Bridge Climb has helped thousands of Climbers overcome their fear of heights (also known as Acrophobia). “For the duration of the Climb, you will be attached to a static line on the Bridge, ensuring you feel safe, secure and comfortable at all times”, said the guide. So after all pep talks I decided to go for it.
The staff took about an hour prepping us by walking us through all the equipment and practicing climbing the ladders and walkways one would encounter while on the bridge. Trust me they do a wonderful job of relaxing even the most nervous of clients (read Rupali) .The climb itself is much easier than I expected. The only real physical challenge is when you climb 4 ladders from the base to the beginning of the actual span. Though my brain had me more concerned than my body should have been! Its was like climbing a 10 foot ladder, taking a step to the side, climbing another 10 foot ladder, etc., until I managed to climb all 4 ladders. Once I got on the span, the width of the pathway was 4 feet, and Thankfully I could not see directly below me. Thanks for all those Hours in the Gym the climb was not a physical challenge. All ages can do it, and it's a great experience! Truly Nothing can match that feeling of personal achievement I gained when I overcome my fear of heights as I climbed 134m into the sky on top of the world’s largest steel-arch Bridge In Sydney and I have a certificate to prove it.
GURGAON PLUS (TOI)- 26 APRIL 2008
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