A fleeting visit through Melbourne on the way back from Singapore allowed time for only one lunch, so a return to the Town Mouse seemed like a good idea, give the wonderful experience we had last time. And we had another great lunch, really enjoying some small plates to start and then a much larger plate to share for main course, this time a 900gram (more like 1.3kg) slow-roasted shoulder of lamb that was cooked to perfection, the dish further enhanced by a glass of Bella Ridge Estate Beau Pere 2005, a smoky, meaty, hedonistic blend of the best barrels from this most fascinating winegrower in the Swan Valley http://www.bellaridge.com.au  A full review on the Town Mouse in the pipeline and looking like a strong candidate for my restaurant of the year.  Read More >

“The Yalumba ‘Virgilius’ Viognier from Eden Valley is very luscious and layered in the autumn.” Sommelier Kara Maisano Read More >

I was deeply saddened by the news that Chef Jacques Heraudeau passed away, Sunday, 23^rd February, 2014, losing a two year battle with cancer, at 71 years of age, before his time. Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

“I am studying wines from Montalcino at the moment and tend to be drinking as many as I can afford.  Brunello di Montalcino has a nobility that marries power and elegance seamlessly.” Tim Sacklin, Sommelier at Rosetta, Melbourne Read More >

“I was back home in Melbourne, Australia recently and dined at Cumulus Up which is the wine bar above Cumulus restaurant. Unpretentious knowledgeable service and perfectly executed food that were great pairings to what we were drinking. I love the food and wine scene in Melbourne.”  Sommelier Chris McPherson Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

(pronounced suh-mal-‘yAy)

In Medieval Provençal times they were saumaliers, animal pack drivers who evolved during Middle French kingdom to become court officials charged with transportation of supplies. So what does a modern day Sommelier actually do? Well, Wikipedia outlines as such, “A sommelier or wine steward is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food matching. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers.” Read More >

Chef Geoff Lindsay is the archetypical Australian Freestyle champion. That is in the culinary sense; the Michael Klim of the kitchen who’s successes and comebacks has tantalized Melbournian palates with his uninhibited flair dazzling the Australian restaurant scene for decades, as much as he has inspired countless chefs and restaurateurs in culinary recalcitrance and creative genius that I personally believe is a cuisine unique to Australia. Read More >