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February 2016

SYDNEYS ENTRE TOPURE ENJOYMENT

BOOZY POPSICLESPAGE 6The perfect way to finish a hot summers day.Find out how to make refreshing Boozy Popsicles.

THAI AIRWAYS INTERNATIONALPAGE 5Who said aeroplane food was bad? Find out whyThai Airways International won a SkytraxBest Economy Class Catering award in 2015.

THE BURGER CASEPAGE 4

Introducing Casey Whatton and The Burger Case.Which burgers in Sydney will be put to the test?


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SPECIAL LIQUOR STAX PROMOTION

FEBRUARY 20162 INDULGE

TOMS TASTING TIPS

Long hot evenings, sunny days, dinners outside and picnics in the park.These are the days of the endless summer that we love and long for.However, these days are not complete without the classic Australian

bounty of barbecued steaks and sausages overflowing on paper plates,accompanied with salads and soft bread rolls. Your friends will then pull

out their favourite full-bodied red wines, served at a room temperature

anywhere upwards of 25 degrees, leaving the red wines tasting hot,

overwhelming and the fruit and tannin not seeming quite right.

We often hear the term room temperature yet in Australia that phrase

can be seen as slightly irrelevant for red wines as the ideal temperature

means about 15-18 degrees. To help achieve this, there is nothing wrong

with popping your reds in the fridge for 10-15 minutes. Its amazing what

a difference a light chill can make, but remember the colder the wine, the

more its flavours are suppressed. Some wineries like Taylors from the Clare

Valley are helping you take out the guess work by using optimum drinking

temperature sensors essentially a sticker that changes colour indicating if

your wines need to be chilled or warmed up.

If putting a bottle of red in the fridge is something that you just cant get your

head around, then here are a few things that you should keep in mind when

selecting your next red. Firstly, dont select a wine that is too high in alcohol.

A wine with an alcohol percentage closer to 13 per cent means you have a

wine not as heavy, rich or aggressive. Instead choose a lighter body that is

better suited to a hot balmy night.

Secondly, some red grape varieties lend themselves to the idea of summer

drinking more than others. Pinot noir provides the sort of lighter/medium

body style red that suits summer situations. Shiraz and cabernet sauvignon

need not be the big rich fruit bombs if they come from cooler regions.

Regions like Mornington Peninsula in Victoria, the New South Wales

highlands, Tasmania, Adelaide Hills in South Australia, and Frankland River

Western Australia, produces satisfying red wines that wont weigh you down.

Many European wine regions i.e. Frances Southern Rhone, Languedoc or

Tuscany in Italy or their grape varieties like Cinsault, Syrah, Dolcetto and

Sangiovese are well suited for consumption during the Australian summer.

Their cooler climates and varieties produce wines that are higher in acidity

making them fresher yet still have flavour, making them food friendly.

For those that love their reds but find it is still too hot to enjoy their favourite

variety there is a great alternative, ros. Ros is definitely in vogue and the

best thing about this is that it made from all your favourite red varieties,

cabernet, grenache, nebbiolo, pinot noir and shiraz. Roses are longer sweet

strawberry-laden wines, but dry wines with structure and a true varietal

flavour profile. They are best served lightly chilled and there is a style for

everyone.

Just because it is summer, it does not mean we have to miss out on our

favourite varieties.

f facebook.com/TomsCellarswww.tomscellars.com.au

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Taylors EstateClare ValleyShiraz 2014

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A really softwine withbright redfruit, plumsand hints ofpepper andspice. Wellbalancedoak andsavourytones.Try thisusing theiroptimumdrinkingtemperaturesensor.

Brands LairaDistant Shores

CoonawarraCabernet 2013

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Bright cherriesand plumswith hints ofaniseed andfresh roastedcoffee fill thenose andpalate. Thiswine showssilky tanninsand a longlength.Classic

BrandsLaira. ClassicCoonawarra.

La Jolie PinotNoir French2013

$14.99

This is a classiclittle light bodiedpinot noir. Itshows cherriesand raspberrieson the noseand palate.On thepalate thereis a touch ofsavouriness.This one isreal bang forbucks.

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A SPECIAL LIQUOR STAX PROMOTION

FEBRUARY 2016 3 INDULGE


We have over 170 stores throughout NSWVisit our website for your nearest store

Outlet prices may vary due to regional freight rates. While stocks last. Limited rights reserved. Eftpos. All major credit cards accepted. Trade not supplied.

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4/8

SPECIAL LIQUOR STAX PROMOTION


THE BURGER CASEBY CASEY WHATTON

I

t was a sunny Saturday in Newtown, perfect for any

occasion whatever that may have been. Mine for the

day, was to try one of the famous Burgers by Josh.

Throughout the burger-loving community Josh is a

walking legend, so when I finally had the opportunity

to try one I had to jump at it. On the way there thehype was building and so was the tension surrounding

the thought whether we would make it before they

would run out. Scenarios were running through my

head, what if we arrived and I would have to share as

ludicrous as that may seem.

As we approached the line we were informed that

they were now only serving the spicy cheeseburger

as if that was a bad thing, of course this was a major bonus.

Our order was up, the burger looked as good as I was expecting, hoping the

taste could match, so I bit in. The bun was soft yet firm, pattie cooked to perfection

with juices overflowing, cheese melting, and the sauce a pairing Manu Feildel would

be proud of.

I had a moment to catch up with Josh and got his insights on burgers and what his plans are for the future. Josh believes there are five keys

to a great burger, firstly the pattie has to be ground that day with different good quality cuts of meat in a specific ratio, a good quality pickled

cucumber to cut through the richness of the meat and the creaminess of the cheese, an American variety of cheese with a high melting

point, buns that should be firm enough to hold the burger yet soft enough to be able

to enjoy it such as the Japanese milk style, and in Joshs

opinion the most important element is the sauce. The

sauce is able bring the flavours together, and should be

creamy, sweet, tangy and salty.

For Josh, the elements he loves on a burger are

ingredients like housemade pickles, creamy mayonnaise,

and ingredients that are deep fried. He got into cooking

burgers as it was always a hobby for him and would come

home from his job as a professional chef to work on hisnew burger creations. As for his future aspirations, a full-

time location is high on his list. In the meantime, he will

continue his residency at North Sydneys Upper Deck until

the end of February among various meat-related festivals

coming up.

Everything about this burger was great, living up to all

expectations. Savouring each bite was no easy feat, as

we just wanted to get it into our systems as quick as we

could. For the amount of burgers that Ive consumed, Joshs

burgers managed to ignite my tastebuds!

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OUT NOW!With over 600 reviews of

Sydney and Melbourne restaurants, the

Gault&Millau Australia 2016 Restaurant Guide

is the dining companion that every foodie needs.

Available from www.gaultmillau.com.auand selected bookstores and newsagencies

THAI AIRWAYS INTERNATIONAL

AUSSIE CUISINE

Lobster thermidore, grilledNorwegian salmon orPaneang chicken curry?

Whats on your menu pre-orderst when you fly?

Thai Airways Internationals pleased to serve a wideelection of delicious meals with

a full beverage service on allights from Australia. In fact,

THAIs Economy Class menu

arned a Skytrax Best EconomyClass Catering Award last year.

No matter what class you travel,ease your palate with chefreations inspired by the flavours

of Thailand and cuisines of theworld.

Royal First Class guests enjoyhe pinnacle of THAIs cuisine

with a variety of coursesavailable for pre-order includingaviar, salads, soups, a globalourmet selection of main

dishes, cheeses, fruits and

delectable desserts. THAIsdishes are coupled with finechampagne, contemporaryspirits and hand-picked wines.

Royal Silk Business Classguests enjoy a gastronomicselection of the finest Thai,oriental and continental cuisine.Gourmet meals showcasing theculinary heritage of each routesdestination and cuisine are

served with selected wines andspirits.

Our Economy Class guestsenjoy an extensive range ofhand-picked wines, spirits,

juices and hot and coldbeverages. Each meal is servedwith THAIs renowned graceand elegance. THAI has recentlybeen named Best EconomyClass by Airlineratings.com2015. On THAI, no one travelssecond class.

Thai Airways International,

South-East Asias largestairline, flies non-stop fromSydney, Melbourne, Brisbaneand Perth to Thailand withconnections through our world-class Suvarnabhumi Airport,Suvarnabhumi BangkokInternational Airport, to morethat 60 destinations across theglobe.

We invite you to experience

THAIs award-winning inflightcatering, cabin crew service andthe latest personal entertainmentsystems the next time you fly.Were rewarding all travellers onTHAI flights with Royal OrchidPlus Frequent Flyer miles in allclasses of travel.

Visit thaiairways.com forthe latest information, flightschedules and special dealsto get you where you need tobe. Experience the journey withTHAI, smooth as silk.

What was on your plate this AustraliaDay? Barbecued lamb? Meat pies?Lamingtons? While these may be

considered dinky-di fare (on our nationalday, at least), its pretty safe to say that

Australian cuisine has moved beyond thesestereotypes on the other 364 days of the

year. But what defines Aussie cuisine in2016?

Is it our produce? Is it the cooking methodsor techniques we use? Is it our uniqueflavour combinations?

It is a simple question to which there is nosimple answer.

At a recent talk in Sydney, Nigella Lawsonposited that food is very much likelanguage, it can only carry on if its living.We believe that not only is this true, but itis particularly relevant to Australia. Unlikesome countries with strictly defined,culturally significant dishes that remain

unchanged for generations, Australian foodhas been evolving for more than 200 years.

With that in mind, and followingdiscussions with leading chefs andculinary experts, Gault&Millau Australia haslaunched AussieCuisine.com.au, a researchproject which will attempt to answer this

question. During the next 12 months,we plan to investigate the Australianfood landscape through formal research,symposia and consultation with industryprofessionals and the Australian public.

You can be part of this exciting project byvisiting www.aussiecuisine.com.au and

letting us know what you think. Its yourchance to help define a very important partof our culture.

www.AussieCuisine.com.au

#aussiecuisinemage: Berowra Waters Inn


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Indulge February