indulge - june

June 2016

SYDNEY’S ENTRÉE TO PURE ENJOYMENT

THE EVOLUTION CONTINUES AT BUZOPage 4Jason Dean, the head chef of Buzo, has introduced a modern European cuisine to warm you up this Winter.

THE BURGER CASEPage 6This month The Burger Case braved Parramatta Road and visited Mister Gee’s Burger Truck to try the Geeism.

TOM’S TASTING TIPSPage 2Tom explains the difference between different fortified wines, including Winter favourites, port and sherry.

A SPECIAL LIQUOR STAX PROMOTION

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TOM’S TASTING TIPS

Campbells Rutherglen Muscat 375mL$20.99Without a doubt one of Australia’s best producers, this wine is crammed with a mix of raisins, burnt toffee and fresh fruit aromas. The palate is rich and luscious, with layers of toffee, caramel and hints of prunes, the finish long and harmonious. I love this as an ice-cream topping.

Seppeltsfield DP57 Grand Topaque 500mL $32.00With an average age of 10 years, only the

best components from standout years are introduced into this fabulous topaque. The nose shows honey, toffee and wood-aged characters. The palate is nectar-like, with mouth-filling viscosity, caramel and exotic spice. Long and lingering, perfect with cheese.

Galway Pipe 12 Year Old Grand Tawny $34.99There’s no better way to complement a platter of cheese and dried fruits than

a generous pour of Galway Pipe 12-Year-Old Grand Tawny Port. Nutty, oaky, fruit cake and toffee notes are smoothly integrated with a powerful kick of spice and some acidity providing balance to the fortified sweetness.

McWilliam’s Hanwood Estate Amontillado $14.99An amazing example of sherry/ medium dry apera. Matured in oak for five years, this wine shows vibrant almond and pistachio nut flavours, with a touch of apple and citrus. The palate is very dry with nutty and malt flavours integrated with aged oak characters. A great aperitif with ham, olives and dips.

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

A few weeks ago it seemed we may never have a winter. Well we do, and it certainly arrived with a vengeance. I am happy it has, as it means I can sit

at night with a block of dark chocolate and my favourite fortified wines.Fortified wines can be broken down into four main categories: muscats, tokays, ports and sherries, or, as we call them in Australia, muscat, topaque, tawny and apera.Muscat is made from muscat blanc á petits grains, more commonly known as red or brown muscat. Muscats usually show raisin, candied oranges, fruit cake, toffee, date and sometimes rancio characteristics. Tokay/topaque is made from muscadelle grapes. Like muscat, it has that luscious flavour profile, with a little more caramel, toffee or nuttiness, although it usually finishes a little drier than a muscat. Port/tawny is made mainly from grenache, shiraz, mourvèdre and touriga, and can have a flavour profile that changes from dark, chocolaty and fruity to a lighter feel packed with caramel, toffee, vanilla, orange peel and many other flavours, including a slightly nutty character that wine acquires through oxidation while in barrel.Sherry/apera styles range from being very dry or ‘fino’, light in colour with light nutty almond like aromas, to cream or even Pedro Ximènez, which are rich mahogany in colour and velvety smooth in texture. Its flavour profiles lean towards the toffee, fig, date and molasses side of the vine. The method for making these wines is essentially the same. The winemaker does not harvest his grapes until very late in the season, when the grapes have shrivelled and start to look like raisins on the vine. These shrivelled grapes are then picked and crushed to extract the syrupy liquid for fermentation. To stop fermentation, a neutral grape spirit or a brandy is added to the liquid and it is stored in old oak barrels for ageing.During the ageing process, about five per cent of the liquid is lost through evaporation each year. This is known as the ‘angels share’, and further continues the concentration of this rich liquid. Then comes the blending process, where the winemaker draws the liquid from many barrels - sometimes as little as three per cent per barrel - to give him the desired wine.These fortified wines are rich, luscious and sweet. They are wonderful as an aperitif served at room temperature, or even chilled in the warmer months. Surprisingly, they are a great accompaniment for foods such as pate, terrine, soups and stews, spicy Asian cuisine and sauced meats. I can think of no better way to finish the day than a small glass of fortified wine. There are so many varieties that there is definitely one for everyone. Here a few to help you through the winter.

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JUNE 2016 3 INDULGE

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JUNE 20163 INDULGE


JUNE 20164 INDULGE

THE EVOLUTION CONTINUES AT BUZO

FRENCH ONION SOUP

BUZO received a warm welcome back to the neighbourhood when it successfully relaunched in late 2015, and now owners Mark Campbell

and Phillip Fikkers have appointed rising star on the Sydney food scene, chef Jason Dean, to implement their vision for BUZO’s evolution into modern European cuisine.

Jason Dean boasts a wealth of international experience, working in Michelin-starred, two Rosette and three hatted restaurants, most recently at Bentley in Sydney. “I draw inspiration from food that is infused with imagination and love, and the new menu at BUZO exemplifies this,” he enthuses.

Phillip Fikkers explains: “By offering fresh and exciting dishes, we are evolving BUZO away from the heavier classic Italian style dishes into a stylish, neighbourhood restaurant in tune with its fashionable locale, where people return for the style of food rather than one particular dish.”

He adds: “While we still draw inspiration from Italy, our evolution begins by not being defined by one country. Our direction comes from modern European cuisine and features a lighter, more fluid, style of cooking than the traditional heavier European style. With a focus on

seasonal produce, the new menus are more refined, delivering quality and a more seasonal, style. We also offer weekly specials inspired by the market’s freshest and best ingredients to create full-flavoured, in-season dishes.”

The six-course shared Evolutionary menu is ideal for those wanting to experience the culmination of the BUZO evolution. Indicative of Dean’s creativity and the best winter produce, the gastronomic journey begins with pickled red cabbage crackers with parmesan custard, followed by scallop carpaccio with pickled baby corn, cured cucumber and dill; cured wagyu tartare with roasted kale, sweet onion, radish and mustard; confit kingfish with carrot, pickled daikon, coriander and squid ink; grilled lamb rump with pumpkin, parmesan and roasted baby cos and finishing with an irresistible malt banana parfait with coconut yogurt, white chocolate and blueberry. Normally $75, the Evolution menu is available for $60 only on Tuesday nights.

The a la carte menu is equally tantalising. The new winter menu features a duck ravioli, sweet corn, basil and wild mushroom broth and is expected to be the next signature dish for BUZO.

In keeping with its food evolution, BUZO’s interior has had a stylish revamp. Guests can get cosy and enjoy the tantalising new Evolutionary menu, or dine a la carte or simply drop in from 5pm for a cocktail or glass of wine to whet their appetite with the extensive new bar menu. BUZO’s impressive bar menu offers 15 choices, including freshly shucked oysters natural or served with white balsamic and verjuice, sugar-smoked fish fingers with rosemary mayonnaise and crispy chicken drummettes with green chilli salsa. A perfect place to sip wine by the glass, enjoy a BUZO Cosmopolitan and graze leisurely in the casual, relaxed bar area downstairs.

Guests are warmly welcomed by maître d’ Stephen

Laing, formerly of Cho Cho San, who has created an approachable wine list with favourite Italian varietals to complement the new menu. For those who want to bring their own bottle, BUZO offers BYO on Wednesday nights only, an evolutionary concept in the Woollahra/ Paddington dining set.

BUZO’s comprehensive website includes its fresh winter menu, Evolution menu and bar menu, plus wine list and more @ buzo.com.au

BUZO is located at 3 Jersey Road, Woollahra and is open for dinner Tuesday to Saturday from 5pm until midnight, and lunch on Sunday from 12noon until 4pm. Lunch is also available for groups seven days by appointment. Reservations can be made by calling 9328 1600 or emailing [email protected].

BUZO is owned and operated by Mark Campbell and Phillip Fikkers, the proprietors of the iconic Macleay St. Bistro, which has been part of the Paris end of Potts Point restaurant scene for 32 years. The eastern suburbs duo also has The Deli, Potts Point as part of their growing hospitality portfolio.

Ingredients

• 2.5 to 3kg brown onions

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 teaspoon salt, plus more to taste

• Freshly ground black pepper

• 1 teaspoon sugar

• 6 cups beef broth (stock), preferably home-made (can use 1 cups of chicken and 6 cups of beef stock)

• 1 tablespoon flour

• 1/2 cup white wine, optional

• 1/4 cup brandy, optional

• Bay leaves to taste

• 4 to 6 baguette slices, toasted for serving

• 1 cup shredded gruyere cheese (at the bistro, comte cheese is used)

Method1. Cut each onion top to bottom: Peel away the skin

2. Slice each half of the onion into thin, evenly-sized halves

3. Cut the halved slices in half: you will have at least 4 cups of chopped onions. But don’t worry too much about quantities with this recipe; if you have an extra onion, use it

4. Melt the butter with the oil in a pan set over medium-low heat

5. After the butter foams up and then settles down, add the onions and stir to coat with the butter

6. Cover the pan and cook for 20 minutes on low heat

7. Remove the lid. The onions should have wilted down somewhat. Stir in 1 teaspoon salt, a generous quantity of black pepper, and 1 teaspoon sugar

8. Cook the onions for 40 to 60 minutes. Turn the heat up to medium and cook, uncovered, stirring every few minutes, until the onions are deeply browned

9. As the onions approach a brown colour, heat the broth in a separate pot

10. Add 1 to 1.5 tablespoons flour to the caramelized onions and cook and stir for about 1 minute

11. Add the hot broth to the caramelized onions and bring to a boil. If using wine, add this now too. Lower the heat and partially cover the pan (add bay leaves and other herbs now, as well as brandy if desired). Cook gently over low heat for at least 1 hour or until the broth is slightly reduced

12. Taste and season with additional salt and pepper if needed

13. Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl. Use very hot oven (200 to 220 degrees)

14. Bake for 10 to 15 minutes

Macleay St. Bistro73A Macleay Street, Potts Point NSWmacleaystbistro.com.au 9358 4891

SERVES 4 TO 6


JUNE 2016 5 INDULGE

taylorswines.com.au

‘TOP 5 WINERY IN THE WORLD’ IN 2013, 2014 AND 2015.

Every winemaker in the world wants to be recognised for the quality and craft they put into their wine. First for 2013, 2014 and now for 2015, Taylors Wines has been recognised as one of the ‘Top 5 wineries in the world’. The World Association of Wine Writers and Journalists combines the results of the top 75 International Wine contests across 5 continents to create this overall ranking. It’s quite the accolade for a proudly family owned and run winery - especially as we’re the only one in Australia to achieve this. Why not discover what’s creating all the excitement and pick up a bottle of Taylors tonight?

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JUNE 20166 INDULGE

THE BURGER CASEBY CASEY WHATTON

Travelling down Parramatta Road, you’ll often notice two things: the traffic and the line for Mister Gee Burger Truck.

You would notice the line three nights a week; Thursday, Friday, and Saturday. If you’re on Parramatta Road more than that, I feel your pain.

On the night I visited, Mister Gee’s burger for the night was the Geeism, and what a burger it was. This wasn’t my first time tackling one of their creations, so expectations were already high. Accompanying the great food is the atmosphere, which feels like the set of a Fast and Furious movie, with masses of people crowded among the cars enjoying the Geeism. You know a meal is great when it has the ability to stop a conversation dead in its tracks. I made the observation that, when many people were sitting down and given their burgers, they was silent for the time it took to eat it. This wasn’t due to any awkwardness; it’s solely due to the sheer greatness Mister Gee can create in a burger. People became entranced eating it, savouring every bite. I found myself in the same zombie-like state induced by the Geeism, only pausing briefly to mention how good the burger was.

There’s no rest for the good people putting these burgers together. Each burger looks like it came straight off an Instagram page. What they post is what you’ll get. With no Photoshop, your burger will look as if it was plucked straight from their Facebook page, oozing cheese and smelling of perfection. The bun and burger were both incredibly soft and delicious and the double patty was a necessity as always. Half the fun of the Mister Gee experience is trying to figure out what exactly is on the burger - the name and photo is your only descriptor. Even the finest palate wouldn’t be able to guess the concoction used to create their sauces.

Mister Gee Food truck is highly recommended. If you’re ever on Parramatta Road, cursing yourself for using one of the worst roads in Sydney, put the car in

park and stop by Mister Gee Burger truck. The experience and burger is worth a solid four on my scale.


JUNE 2016 7 INDULGE

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CRONULLA 17 THE KINGSWAY T 9527 3562

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Da Luca Italian Prosecco… Bellissimo!www.liquorstax.com.au

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