Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Restaurants & Bars

Australian Food

Share:

Restaurants & Bars 3

Australian Food

Phil | May 22, 2002 02:22 AM

[In reply to a posting on the General Topics board at link below]

The cheese as a type isn't unique to Australia, rather the quality. King Island is a small wind swept island in Bass Strait, famous for its dairy and bull kelp. I think the sheep eat some percentage of the kelp, which is stranded on the beaches by the ferocity of the sea there. The kelp is also supposed to be the purest and cleanest in the world, because of its location, and is in demand all over the world for its health and medicinal value.

I'm a bit catholic in my wine tastes, and prefer my dry reds from the Barossa and Coonawarra regions, and my fortifieds from North East Victoria. My area is becoming quite famous for its cool climate wines, but I'm not so keen. I'm no afficianado of white wines, but one I do like is the unwooded chardonnay from the Ninth Island winery in Tasmania. Yum!

Never been to Mietta's, but have been to Port Douglas, which is now commercialised and ruined, and is now the playground of millionaires. No doubt the restaurant is excellent. But to go into restaurants and eateries would require another chat site!

If you want to check out unique Australian ingredients, go to http://www.anzwers.com.au/ and do a search on 'bush tucker' That'll keep you busy for a while!

I'm in a hurry and have to go now. I'll try and post some stuff on Oz restaurant reviews and chefs tomorrow.

Cheers

Link: http://www.chowhound.com/topics/show/...

Want to stay up to date with this post?

Recommended From Chowhound