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 >

Admittedly, arriving at the ‘Wandering Palate Restaurant of the Year’ is essentially informed subjectivism; there is no avoiding the emotional and mental reactions of the individual; you will simply have to trust my palate and meta-ethics. 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 >

Our Cambodia correspondent, Darren Gaul, reports on the latest restaurant opening in Phnom Penh, The Duck 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 >

Only a few more days and we will be off to the UK, heading up to Nottinghamshire first, we will be Glamping for a few days, then spending the weekend in Cambridge with my good friend Noel Young, of Noel Young Wines to which my liver will get a severe beating. Read More >

In the deep south of New Zealand’s South Island, is a restaurant using unparalleled fresh produce and serving up what is arguably some of the best value, wholesome, seasonal cuisine on this planet. So how does a chef rated amongst the best in the world and has worked in the very best Michelin-starred restaurants in London and New York, a chef named ‘New York’s Rising Star Chef’, end up in Queenstown, New Zealand! Read More >

In all my travels throughout 2012 and that includes both the Northern and Southern Hemispheres, there is one new restaurant that stood out, a restaurant that would be as much at home in New York or London as it is in Melbourne’s Collins Street, and it is my ‘Best New Restaurant of the Year’, Brooks www.brooksofmelbourne.com Read More >

Out of all the meals throughout the lunar year, and there are many around the world, there are four occasions or meals that were the ultimate standouts; consummate in both a culinary sense and sheer dining pleasure. Read More >

Our London correspondent, Alistair Scott, is in the trenches at The Ledbury braving several visits and duress on his constitution and affirming this is rightly one of the most highly-regarded eating places in Britain. Read More >