Brunch is about indulgence. There's nothing quite so gratifying as sleeping as late as you want on the weekend, and then wandering out to a meal over which you can linger as long as you like and whose dishes are crafted to satisfy sweet tooth and searing headache alike. Brunch may be more socially acceptable for adults than having pancakes for dinner, but it offers the same exciting prospect of choosing what to eat with only our pleasure as a criteria. Dinner is the most sophisticated meal, but brunch is the most hedonistic. If only because no one seems to... continue reading01.01.2007
Some readers have asked about the food and restaurants in New Zealand, and really there's only one, maybe two restaurants we ate at that I'd bother reviewing, so I'll just do a little post here and sum things up. OVERALL IMPRESSIONS The quality of ingredients at top dining destinations in New Zealand is very high, though most of the ingredients are local and don't involve any expensive stuff flown in from elsewhere for the sake of culinary art, with the exception of some Japanese products like tobiko, etc. In general the meats (in particular venison and lamb) were fantastic, and... continue reading
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Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune