Blog — Page 138 of 280

Kurios – Cabinet of Curiosities

Cirque du Soleil

Big Top, Entertainment Quarter, Moore Park

Sydney, Australia

October 2, 2019

Cirque du Soleil is quite something. Ever since its inception I’ve had the fortune to see its incarnation on different continents with the residency one in Las Vegas having been one of the highlights.

A lot has happened since then and the entity that started off with a clearly defined DNA branched out into at times more themed and experimental endeavours, some more captivating than others. Given that most of my experiences had been positive, expectations were high for KURIOS – Cabinet of Curiosities, which tonight premiered under what has become their signature Big Top.

Written and directed by Michel Laprise, KURIOS transports the spectator into a parallel cosmos, where the rules of our mundane existence do not apply. Contextualised in a setting geared towards the end of the nineteenth century, what ensues on stage is a Dali-esque tour de force when it comes to pushing the envelope of what is commonly sensed possible.

In essence, KURIOS is an uplifting magical show that pulls back the curtain to delve deeper beneath the surface of our world. Guided by an ensemble that gives life to colourful otherworldly characters, the audience finds itself in an expertly curated environment, which showcases Laprise’s expertise which is informed by his background as a Special Effects Designer – think a hybrid of the worlds Jules Verne and Thomas Edison used to channel their magic in.

Highlights of the evening was the Russian cradle duo emerging from a musical box not unlike Faberge jewels  to then perform one of the Cirque du Soleil trademark trapeze acts as well as an aerial bicycle act and a contortion act that saw deep-sea creatures forming figures in shapes on a moving platform – a red thread of the show as each individual act of the show is presented on an independent, distinct structure.

A fresh breeze was the invisible circus, which saw a circus conductor orchestrating traditional circus acts with sound and visuals alone that merely manifested in the audience’s mind – an act that is nicely bookended later on in the show by Klara, who telegraphs alpha waves as a nod to telecommunication devices used during the golden age of the railroad.

Costumes are an integral part of any Cirque du Soleil show, and the tribute to steam punk and the industrial revolution of the nineteenth century serve as sources of inspiration this time around, with retro futuristic ensembles incorporating elements from the advancement of science to imaginary outfits that riff on the fin de siecle and culminate in odd shapes and associations, e.g. taking a page or two from Fritz Lange’s Metropolis.

Being a tribute to both imagination and, well – telling name – curiosity, Kurios leaves one refreshed once you emerge from its alternate poetic reality.

Water of Life – Archie Rose Rye Malt Whisky 3rd Batch

Archie Rose is the one that almost got away.

Having made a name for itself on the forefront of craft gin distillers and having established a wonderfully moody and well curated bar next (including an engaging and knowledgeable accolade decorated bar team) to its warehouse style distillery, Archie Rose Distilling Co has been on my radar ever since its inception in 2015.

The name being prohibition era code for an etablissement proffering alcoholic libations, it was only a matter of time until I was going to sample their liquid emissions.

Needless to say that I was beyond intrigued when a couple of years ago word around the campfire had that they were branching out from merely dominating the Australian gin craze into creating whisky.

It took a while for the Rye Malt Whisky to materialize in front of your humble creator and expectations were high as it was announced as a having been created out of a melange of malted rye and malted barley, which was then matured in air dried American oak casks in the maritime surroundings that Sydney’s coast is known for.

Amber in appearance, what tickles the nostrils could be best described as a balanced tightrope act between the sweeter and savoury ends of the spectrum perforated by notes of toffee and dried fruits.

What seamlessly transitions to the palate is a serenade of malt, vanilla and caramel with nuances of the aforementioned dried fruits, which culminates in an elongated finish that brings back the spiciness the bouquet promised, rounded out with a delicious saline feel.

The multi-faceted, layered character of Archie Rose’s first excursion into whisky territory is testament to a distillery that knows what they are aiming for and how to achieve it as it does not force to reinvent the wheel but creates a dram that is aromatic and navigates spicy, fruity, herbal and malty regions in an expertly calibrated manner.

A dangerously more-ish drop that warrants that we visit the gin range that Archie Rose has become known for in the first place.

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Photo from company website

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.