Blog — Page 136 of 277

Oceania Burger Special - Grill’d

There are burger outlets aplenty on this earthround.

A myriad of mediocre ones, novelty ones, ones known for having heart attacks to go on their menus, ones with semi-secret menus and secret handshakes that need to be applied to get something prepared in an especially decadent way, et cetera et cetera.

Every now and then one comes across one that does not necessarily reinvent the wheel but ticks all the boxes when it comes to sustainable, tasty fast food that leaves one elevated rather than being dragged down by a conglomerate of carbs and fat.

Enter Grill’d, an Australian etablissement with a strong focus on community needs and sustainability.

Each purchase comes with a Local Matters token, which the distinguished customer can use to add to one of three jars, which signify three rotating local community groups that are doing good. The one with most tokens will receive a monetary donation at the end of each month.

Now, let’s get to the chow chow, shall we?

The concept of Grill’d can be encapsulated by their focus on local sources and farmers, i.e. keeping food distribution footprint (food miles) low and ensuring that the ingredients in their burgers are as fresh as possible. Needless to say that standards are calibrated at a level where animal welfare standards are highly regarded – think goods free of hormones and antibiotic-free, free range is a must and the concept of farm to fingers is highly regarded.

The packaging is sourced from sustainably planted forests and fully recyclable thanks to water-based coatings and the avoidance of petroleum-based chemicals with event the interior of the respective restaurants being recycled finishes.

Carnivores are served grass-fed, free range Australian beef, ground coarsely with their signature relish & herbs to ensure that it is moist and flavoursome.

My favourite Grill’d items circle around the newly added Beyond Burger concept: Plant-based burger patties free from soy, gluten and GMOs that form the basis of an exercise in deliciousness that tries not to mimic the flavour of meat but manager to create dishes that reign supreme in their own league.

Usually adding one of the rich salads and smothering it with the special hot sauces they have available to put the spicy cherry on top, eating at Grill’d in different cities has proved to be an experience that anchored me in the busiest of times – a recurring experience that is enhanced by the staff that are usually engaging in a non-intrusive manner, which is rare to be found.

The fact that their franchises are licensed does not hurt either and the selection of the libations on offer is an extension of their carefully calibrated menu.

If you find yourself on terra australis, Grill’d is a place you’d want to check out – no matter what your burger preferences are.

In Vino Veritas – Kreglinger Estate

Founded shortly before the dawn of the nineteenth century, Kreglinger Wine Estates not only dominated the old world from their headquarters in Antwerp but eventually extended their operations to Southern Australia – a move that retained their European origins but also managed to skilfully incorporate what terra australis has to offer both on the mainland and Tasmania.

Eventually acquiring the Tasmanian entity Pipers Brook, which is held in high esteem for its cold climate wines defined by the local volcanic soil, and the South Australia Norfolk Rise Vineyards, whose drops are infused with a borderline trademark fruity complexity and coined by the local terroir of the sandstone soil profiles, Kreglinger’s expansion did not go at the expense of vibrancy but managed to preserve the idiosyncratic charm of the respective regions.

I first came across Kreglinger as they were part of the annual Vin Diemen Taste of Tasmania event in Sydney, where I was proffered their excellent sparkling wines, the trademark of which is that it is bottle fermented and aged for less than seven years before being unleashed to caress the palates of those with a discerning taste. Rich, vibrant and covering a wide spectrum of intense flavours is what came to mind after tasting their Vintage Brut and my curiosity was sparked, which ultimately resulted in digging deeper into their portfolio.

What caught my eye at the Vin Diemen event was the immaculate packaging, which was then framed by an engaging conversation with a knowledgeable gentleman who turned out to be the winemaker, i.e. Luke

In layman’s terms he laid down both the history of the vineyard as well as what forms the DNA of Pipers Brook. The proof is in the pudding, so I had to taste what was described to me as having emerged from the cool climate viticulture and an environment where fruits are married with savoury flavours and textured herbs.

Piper Brook’s dark and red berry fruity Pinot Noir was the first the top of my mouth was exposed to and teased by the earthy spices on the nose, in terms of flavours that were framed by nuances of forest berries, delicious highlights comprised of cherry dark chocolate and lingering spicy bits.

A wonderful wine to have by itself or with a meal and one that set the bar high.

Next up was the Gewürztraminer: In essence, this pale textured drop is a tour de force in exotic aromas of flowery character, lychee, ginger spice and minerals. A near perfect companion to the spicy meals I like to indulge in, specifically Thai cuisine.

Piper Brook’s Chardonnay is more subtle, light in nature yet not less complex: I like its zesty crispness and acidity which provides the forum for the apple, oaky and pear notes to shine through. Matching it with smoked salmon enhanced the enjoyment quite a bit as well. Being not usually a huge chardonnay drinker, I found this one to be a new favourite in this category.

Last not least, the young Riesling had to be tried: The bouquet is a melange of zingy acidity that has hints of kerosene, delightfully though, and it seamlessly transitions to the palate where oaky flavours blend with nutty, buttery and burnt-lemon complexities.

If you are keen to expand your horizons and delve deeper into what terra australis has to offer, you’d miss out if you did not explore Pipers Brook.

Water of Life - Paul John

Chalk it up to the not exactly exuberant or eye-catching presentation of the bottle or the fact that when it comes to Indian whiskies, I have so far been focussed on Amrut, but unfortunately Paul John is a distillery that has largely eluded me and what a mistake that was.

We have covered Amrut and their excellent peated expressions as part of our Water of Life series before, so expectations were running high when I learned that Paul John also has a range of peated emissions.

Bold is one of those formidable expressions and its wonderful aromas is informed by peat that has been imported from Goa straight from Islay, which explains the excellently smoky toasted barley nuances that blends in with green apple and brown sugars.

Honey-esque is what materializes on the roof on the mouth but does not overwhelmingly so but is punctuated by spicy notes, which the boldness of the Islay-an peat serves as the foundation.

The elongated finish left me smacking my lips as the peppery notes are embedded in a bed of peat that leaves one lusting for another dram.

Very good indeed and with its young character reminiscent of Bruichladdich’s Port Charlotte in terms of creaminess, an instant new favourite whose affordability is the cherry on top.

Shall we take things up a notch or two?

Aight, let’s shed light on Paul John’s Peated Select Cask: Clocking in at 55.5% ABV, i.e. cask strength, and matured in ex-bourbon casks,

Peated whisky from the Paul John range of single malts produced in Goa. This particular expression was matured in ex-bourbon barrels before being bottled at cask strength, the nostrils are tickled by an earthy peatiness and a very nice melange of spicy and sugary notes.

On the palate, it feels like the scene is to be set for a BBQ with waves of delectable smoke that are highlighted by tropical fruity notes.

The careful calibrated melange of sweet and peatiness of this darkly golden drop culminates in the complex finish that somehow manages to combine cinnamon, nuts and a delicious bitterness that prolongs its effect.

Another exquisite libation from the Paul John portfolio that leaves a memorable and lasting impression.

Change of gear?

anCnoc’s Peatheart expression got my heart rate up because of the name alone. Not that I can claim that I’ve had any other whiskies from the anCnoc’s range, but being very fond of everything peaty and smoky, expectations were high.

Using barley malted to 40 PPM, which is not bad but still a few leagues below where my favourite Islay whiskies sit, it is certainly on the lighter side of things, which is confirmed by what tickles the nostrils, i.e. citrussy notes, earthiness and oak that is pervades by wafts of tobacco.

On the palate, there is chocolatey barley and slightly burned meat notes that are married with cardamom, which transitions seamlessly into a fruity yet smoky finish.

A smoothly peated and light gateway whiskey that makes me want to explore what the rest of the anCnoc portfolio has to offer.

It’s not often that a great band swings by the small town of Olten, Switzerland, and so to have two bands that fit that bill come along to this riverside town is something of a pleasant surprise. Heading to Europe for the first time is Brooklyn’s Sanhedrin and Phoenix’s Spirit Adrift.

Both have released excellent records this year and heavy metal unites the two and where doom influences follow first band Spirit Adrift, Sanhedrin tread a more traditional path. First on stage this evening are Spirit Adrift, who released Divided By Darkness in May of this year and so much of their set is taken from this incredible record. From the heady stomp of “Born Into Fire” to the beautiful message behind “Hear Her,” the band are incredibly tight and incredibly appreciated by the crowd. Those up front cannot contain their enthusiasm and it feeds back into the band who, after an emotional “Angels & Abyss” to close the set, give in to the calls for more and play an encore. It’s an excellent first showing in Europe for this band and will hopefully be the first of many over the years. Divided By Darkness is a testament to hope and to willpower and for founder and frontperson Nate Garrett, it is the beginning of a new cosmic energy. Tonight we all feel it. 

That energy follows Sanhedrin throughout their set with a group up front who can barely contain their excitement. Erica Stoltz’s (ex-Hammers of Misfortune, ex-Amber Asylum) voice carries throughout the small venue and hits with precision. The band have a compelling presence and the songs more than back them up (I must admit here to not knowing the band beforehand and so knowledge of the names of the songs played is lacking) with fiery guitars and a distinct sound that is sure to make their name known in wider circles. Their set is powerful and dynamic and from beginning to end leaves time to pause, to take a breath and so many leave this dark basement in shock and awe.

Tipsy

Clare Burder

Affirm Press

Ah, not sure what your poison is but navigating the world of tipples can prove challenging territory, specifically if one is set in one’s ways. No matter what your go-to is, there have for sure been instances where ignorance has been publicly exposed – be it via odd food / drink pairings or a lack of knowledge as to what a drink is composed off or where it comes from.

In a world that gets more complex and overwhelming when it comes to liquid delectable goods, the vessels they are consumed with and the range of options in which they are presented, a compact book like Tipsy comes in handy for the novice.

In essence, the book is an extensive cheat sheet with short cuts and easy-to-comprehend explanations and background info without getting lost in granular detail.

Now, given that, it will not make you a master of any of the topics it covers – from beers via wines to spirits – but it will aid to give general directions and assistance that is based on research and the extensive knowledge of industry professionals.

With Clare Burder being not only clearly passionate about drinking but her craft having been honed as the lady looking after everything related to sake and wine programs for the alcohol related education system The Humble Tumbler as well as being someone who is actively involved in wine production, she is predestined to give sound advice.

Illustrated in an appealing manner, this nifty book does not only serve as a foundation but is a fun and inspiring launchpad to explore new territory – be it as a current teetotaller or a booze hound that has yet to get his head around not yet tried alcoholica.