Saigon's Vietnam House-Ho Chi Minh City's creative cuisine (3/21/26)

 We had an overnight in Ho Chi Minh City (Saigon) and desperately wanted to enjoy local cuisine on our first trip to Vietnam, so we started planning this night out months ahead. we checked reviews, spoke to our friend Peter who has lived there, and looked how far the port was from various options, only for most of our plans to be derailed. While we knew that Tet (Lunar New Year) was celebrated at this time, we later found our first and then second, choice would decide to close after we had made the bookings. Also, since we booked this cruise ages ago, the major cruise port for mid-to-large ships (we are mid) has moved from the city to about 30-45 minutes from downtown as a new bridge across the river was built and thus barring our entry.

Ultimately, Peter made a reservation for us at Vietnam House, and we were very excited about our "expedition" to get downtown (all worked out with the cruise downtown shuttle times and GRAB (the SE Asian version of Uber) to get us back. Well, there went that arrangement when a major accident involving dozens of cars closed the motorway in the afternoon and our full day excursion to the Mekong Delta was delayed almost 2 hours. 

On the way back our guide helped and called the restaurant to move the reservation one hour later and we literally ran back on the ship, changed shirts, washed our faces and ran back out to the port entrance to get a GRAB as we had missed the last ship shuttle downtown in the evening. At first the taxi drivers wanted way too much ($50US) and we ordered the first GRAB for $7.13US but it cancelled. Luckily, after about 15 minutes, a car arrived and as we progressed downtown, knew the street were closed for the celebrations and made it (to the red-light district, a 7-minute walk from the restaurant) with exactly 7 minutes to spare--even with the local hookers shoving their breasts at us!

The restaurant was gorgeous with lush local decor(photos on FB) and yes, lots of foreigners, bit that was okay, as we settled in and Trinh came over to explain the menu. We had eaten a huge lunch in the Delta (the crispy elephant-ear fish spring rolls were divine) so decided to do sharing and keep it simple. The wine list was simple and offered options by the glass from France, Germany, Australia, Chile and the US, so we decided we did not need a bottle and would each have a glass of white and red (both M. Chapoutier "Belleruche" Cotes du Rhone of Grenache Blanc, Roussanne & Viognier for the white and Grenache & Syrah for the red (Will had a second glass of Tracy & Cie "Les Marnes" Pinot Noir from the Loire). They were fine and reasonable indeed paying with the US$, but again most locals would rarely be seen here due to the huge cost for them.

Pork & Prawn Fresh Rolls were super rice paper rolls with tiger prawn, pork, noodles and a very mild soy peanut & fish sauce dipping sauce which we loved.

On our arrival Trinh had asked about allergies, and we said most food save for sesame seeds and grapefruit or pomelo(which is not good for statin meds) was okay. I guess I accented Pom-EL-oh wrong and she did not understand, as she later said the red fruit in our salad was PAM-Eh-loh! No biggie as the SOFT SHELL CRAB & GREEN MANGO Salad was most refreshing with hearts of palm, red pomelo, carrots, peanuts and garlic fish sauce. It could have used some more crab and definitely more spice; nowhere like the Thai spicy mango salad!

Our main was the Wok Tossed CUBED PEPPER BEEF TENDERLOIN with smoked mashed potato. The meat was cooked perfectly medium rare and so tender with capsicum, onion, Phu Quoc Black peppercorns, garlic and oyster sauce with very plain mashed potatoes. We again had asked for spicy, and while the fabulous peppercorns were a wonderful burst of spice, there were only about 1/2 a dozen in the whole dish.

We had room for dessert, and both decided to indulge: Will loved his Coconut Mascarpone Mousse served in a chocolate shell with local raspberries and blueberries, while my Salted Caramel & Chocolate Tart with Salted Caramel Ice Cream was fabulous and even came with pieces of gold leaf on the cream atop the slice of chocolate decadence.

We walked around the monstrously crowded streets that were all blocked off for the huge New Year celebration and then tried to get a GRAB back to the ship, but alas, one more issue arose with the APP and the driver kept trying to call and find us, but we don;t speak Vietnamese! A couple took pity on us and he (who was Croatian) handed the phone to his Vietnamese wife to translate. The car was there in 2 minutes, and it turned out they were from Boston! A wonderful meal, a night of enjoyment, even with its tense moments. We have decided to keep overnight stop dining a bit closer to the ships moving forward!

Cafe Sydney lunch will have you loving it in Sydney, Australia (1/27/26)

 Off ship the other day in Sydney to see a friend from DC who moved here, she chose the perfect spot for fabulous food, views, wine and whatever!

It was great to see our friend Becca who moved to Syndey over a year ago and is loving the Aussie lifestyle. She chose Cafe Sydney in the revitalized Customs Building on Circular Quay which is on the 5th floor, just high enough to see over the highway that runs above the quay's local streets and can block your fabulous harbour views from spots at ground level!

Our view was of the whole quay and the imposing and infamous Sydney Harbour Bridge (photos on FB). Becca knew we craved fresh local seafood and we shared all the wonderful plates loving every bite from the simple Pacific Oysters (we prefer them to the Rock Oysters) with eschalot, chive and pinot grigio vinegar that you only needed an eye dropper of on each flavorful mollusk. They were plump, briny and perfectly shucked; who could ask for more. We also asked for several of the special oyster of the day which was a Pacific Oyster with an amazing apricot vinaigrette and something else that I sadly did not wrote down. We ordered a bottle of our new favorite chardonnay which we had earlier at our dinner in Melbourne: Patrick Sullivan Limestone Coast from Victoria and we kept raving about how perfect it was with all the seafood due to its wonderful minerality.

Our server Matt kept checking on us as we were ordering course by course and we liked that as he was quite handsome!

Moreton Bay Bugs are something one MUST have when in Australia and we had a small platter to share. They are simply oversized crustaceans similar to crayfish, but the size of a lobster tail and just as juicy and plump. They come with mayo, but all you need is a squeeze of lemon. These Queensland tidbits are a delicacy all over the continent and we grab them every chance we can.

We needed something a little heartier, so Will suggested we share the Grilled swordfish with peas, olives, tomatoes, pine, capers and anchovy dressing. A small plated of Spinach & Cheese Na'an was just the foil. Superbly cooked we shared the dishes, finished the wine and headed off for more adventure knowing that Cafe Syndey will be on our agenda if/when we return to Sydney.

Melbourne's KISUME is killer cuisine (1/24/26)

 Last Saturday night our cruise was in Melbourne, Australia overnight and we met friends there for dinner. We decided on Kisume a very low key, elegant Asian/Japanese fusion spot downtown which uses Australian and Japanese ingredients to perfection.

As we were four people we shied away from a tasting menu that was not specific in the ingredients and instead ordered several dishes to share which made for a fabulous food journey indeed.

Our server Jessie and sommelier Leanne were very helpful as the menu was large and varied and with many ingredients we did not know. They also were great in aiding us with wines. We started with a bright 2024 Hahndorf Hill "Gru" Gruner Veltiner from Adelaide Hills then moved on to one of our new and most favorite Chardonnays ever: Patrick Sullivan "Limestone Coast" 2024 from Gippsland, Victoria which was loaded with mineral and earthy flavors and was divine with some of the spices in the food.

Frist was a Kingfish Sashimi with truffled soy, chives and shio kombu that just popped with flavors and the fish simply melted in our mouths (photos on FB). Second was a spicy Octopus Karaage Karashi or Tempura style with honey and pickled Padron pepper. What a great combo of Asian and Spanish ingredients! Our third dish was one of our favorite local dishes here in Australia, Moreton Bay Bugs, the local huge crayfish from Queensland that are so fleshy and fine, but here in the form of a Maki Roll with Yuzu Kosho Mayo & Tobiko. Sushi never tasted so fine!!

We rested for a while between courses and Will decided to order their edamame which were superbly spiced and cooked and easily the best edamame we have ever eaten anywhere.

Our next course was a Glacier 51 Miso Toothfish with Saltbush(a uniquely outback shrub that is edible), Chickpea ad Yuzu. This excellent local white fish was fleshy and light and again prepared to perfection in a Japanese Miso with local Aussie ingredients like saltbush! Will & I ordered a glass of Koerner "The Clare" Bordeaux Blend 2022 of Schiaparelli, Cabernet Sauvignon and Grenache from McLaren Vale and it was lovely, but we seemed to wait forever for our next and final course. After about 40 minutes they all apologized and said the last round of wine was on them and eventually the Angus Cut Centre Cut Tenderloin with Foie Gras and Yakiniku with three butters (yuzu carrot butter, wasabi mustard butter and onion radish butter. Our side was a yummy Cos (Romaine) Lettuce which was grilled with basil miso and macadamia nuts. They also sent out a yummy complimentary side of roasted potatoes. It was all worth waiting for, but we ended up being there close to 4 hours and were so full and tired, the thought of dessert did not exist.

It was indeed an excellent meal, and we had a great time with our friends and would go back to Kisume in an instant!

Catch a lovely lunch at Dockside in Wellington, NZ (1-16-26)

 Last week on our cruise we did the Wellington Food & Art Tour as a shore excursion and were treated to a lovely lunch at Dockside right on the harbourfront. We made new friends on our 6-day Grand Voyage and had a fabulous meal as well. There was plenty of wine poured with an Nga Waka Pinot Noir Rose from Martinborough and a super Fickle Mistress Pinot Nir from Central Otago.

There was a lot of choices for the two-course lunch, but we were so full from the morning coffee stop and chocolate tasting that Will & I both had two starters (like Europe, called entree's here!)--photos on FB:

Fried Salt & Pepper Calamari was perfectly cooked with a light batter and a lime mayo dip; a Thai salad with sesame and sweet chili dressing was on the side.

Pastrami with Chevre was delish with pickled veggies, truffle honey, parmesan, blushing pear and rye & walnuts

while the Pea & Parmesan Risotto with fresh mozzarella, burst cherry tomatoes, olive oil & pea tendrils was cooked just al dente to perfection.

Our server Aaron was a gem handling all twenty or so from our group and deserves huge bravos! We just love Wellington and New Zealand and will miss it as we started our first day in Australia (Hobart, Tasmania) today with a wine tasting and oyster farm visit with tasting!

Rosella is really right for Mediterranean cuisine in Wellington, New Zealand(1-10-26)

We opted for a simpler early dinner the next night as we had our night tour of the animals at Zealandia (where we had multiple kiwi-bird sitings!) and it was a huge hit.

Rosella is a Mediterranean bistro using local ingredients at their best.

We decided to share several plates and our server Angel was indeed an angel in helping us choose. We ordered a bottle of Neudorf Tom's Block Pinot Noir 2023 from Nelson across the straits on the South Island which was earthy and fabulous.

Our first plate was a divine lean Wagyu tartare with anchovy and cured egg (all on FB) that was spicy from a super harissa vinaigrette. Next came a superb Potato Flatbread with QP Mayo and cumin salt and we finished with the best carrots charred with hummus and a plate of three delicious Herb Roasted King Prawns with ginger, garlic and Aleppo chili.

we had room for a fabulous dessert that was called Olive Oil Torta with Yuzucello and a Kiwi version of cream cheese frozen like semifreddo an not at all too sweet. We loved it but the block of "cheese" was so hard a piece flew off when I cut into it!

We loved it all and had a great evening with our friend Jacqui and at Zealandia afterwards. What a great time in Wellington. 

Wellington, New Zealand's LOGAN BROWN is brilliant (1-9-26)

 Our first night in Wellington was dinner out with Jacqui, a school buddy of Will's whom I met on our last trip here 2 years ago. we chose one of the top dining spots in town which serves on the "Logan Brown Experience," a tasting menu that is guaranteed to fill you up with local ingredients prices at $130NZD(75.00US including tax!!), a real steal.

The venue is the lobby of an old bank with lots of character and very cozy to boot. It was quiet and while casual, felt very elegant.

The breads (sourdough & fruit) arrived with two fabulous butters: French onion soup and an amazing Miso Truffle! We started with a bottle of "Clos Samuel" Viognier from Milton in Gisborne which was creamy and rich and a delight to drink alone or with our first two courses. Beetroot & Chevre "Tart" (all photos on FB) was a superb salad of grilled asparagus, beets, goat cheese from Kapiti Island to the north, lonzo (cured pork akin to prosciutto, but thicker), caramel walnut dressing and a flax seed circle perched atop. It was almost too pretty to eat! 

Perhaps one of the best pasta dishes ever came next. Paua Ravioli is Logan Brown's signature dish on the menu since opening in 1996 and we know why. The abalone mousse filled ravioli were in a decadent Coriander & Lime Beurre Blanc with crisp kumara (sweet potato) shredded atop. It was so rich, yet so perfect, we wanted more but moved on.

We ordered a glass of Neudorf Tirititi Chardonnay (there are also paired wines per course, which this was) which was fruitier than most chardonnays, yet very dry and ideal with the Line Caught Hapuku (local Grouper) with heirloom tomato, smoked eel beignet, macadamia and ajo blanco dill dressing with olives. Another fabulous local fish that makes you really want to eat (and maybe live) here all the time.

Next came the Lemongrass Confit Pork Belly with Crayfish Sausage, Red Dates, Grapefruit na d Lime leaf Crackling in Citrus Beurre Blanc. They did not want to give this to me because of the grapefruit slice, and I said it was fine and would simply not eat it, and was I glad I did. Will got a Cauliflower steak with caramelized harissa, whipped feta, pomegranate and crispy kale which he loved. 

We switched to a perfect Pinot Noir Schubert Selection from Martinborough (the paired wine for the next course). The Costal Spring Lamb was from the west coast of the North Island and came with Potato & Caper Gratin, Tomato Jus, superb Fresh peas and Garlic Puree. It was delish, but I was a tad upset that the menu said it came with Smoked Tomato Sweetbreads and I would have loved to taste that.

Dessert was a delish Passionfruit White Chocolate Cheesecake Brulee with yuzu sable, dulce de leche, fig leaf gelato and blueberries that was not too sweet or to cheesy; another perfect dessert with all three plates wiped clean.

Our server Misha and Amber were fun and a delight and they even brought a taste of dessert wine called Fromm Spätlese Riesling 2024 from Marlborough, but it was not sweet enough for our palates!!

We loved the whole meal and the whole experience, and it was the perfect start to our short weekend in Wellington.

New Zealand's FlockHill is fabulous and hits the heights for dining and more(1/7 & 8/2026)

 Our last two nights on the South Island were at another Luxury Lodge and FlockHill is also a monstrous sheep farm of 10,000 head of sheep on 35,000 acres! What fun it was to hike to limestone formations in the area (with a guide), tour the farm, herd the cattle and watch the dogs run the sheep. The best part of our stay was definitely dinner both nights which were at the top of our dining list for the entire country!

Each night we arrived to be proffered a yummy tasting menu and asked if we wanted everything. DUH?! The first night we had arrived later in the afternoon, so dinner was just after unpacking and settling into our villa. We had a beautiful view of the Southern Alps and the Craigieburn Cut (a slice through the mountain that leads to nearby Arthur's Pass) from our table as we discussed the wines with Theo (from France, as many of the employees in the F&B are here). Will had a glass of Peregrine Rose while I ordered a fabulous bottle of white for the meal from 144 Islands Winery in the Bay of Islands to the way north. Called "Melika's Field" the varietals were Sauvignon Blanc, Chardonnay and Albarino and we adored the wonderful minerality and tartness with all our food. All the crystal here is Riedel as well.

First came a Daikon Dumpling with Smoked Mackerel, followed by a Stuffed Mussel from Cook Strait stuffed with chicken fat/oyster and fermented gooseberry (all the photos are on FB). We were hooked with this one simple bite and virtually every course for the entire meal and next night was a revelation of flavors.  Next was Maori Potato Bread  which was the first bread made by the original Polynesian arrivals, but here it had an aioli and was topped with lamb tartare. OMG!! An entire array of crudites followed and this would put any crudité display you have seen to shame as everything was from the local organic gardens: Tomatoes, Celery, Strawberry, Carrot, Cabbage and Endive all drizzled with the famous local Manuka Honey.

Marinated, Steamed, Smoked & Grilled Mushrooms, with Natto arrived in conjunction with the other "mid-course" plates of Ciabatta (more like Sourdough) with cultured house made butter and Shredded Mozzarella drizzled with a fennel honey. Now y'all know I am not a fennel fan and I simply removed the excess fronds and adored this dish as all the others.

Theo was thrilled when I told him we love Cabernet Franc, which is not common in New Zealand and he raved about the Boneline Cab franc 2020 from North Canterbury (nearby) which he said was sadly the last generation of this winery since it was sold a while back.

It was gutsy, earthy and minerally and was super with all our main courses.

First came South Island Crayfish (I could live on this for life) which was steamed and grilled and sauced in a to die for tomato butter. Full yet? We were getting there but the Steamed greens of spinach, zucchini and bok choy from the garden arrived in lemon juice along with a perfectly medium rare grilled Wagyu in a Horapito (native pepper) sauce. We were in heaven.

We rested a lot between courses and loved the simple "Beach day" dessert which was a fun and gritty creation by the brilliant pastry chef to mimic the sand and ocean. A white chocolate oyster shell had a pearl inside and was created with nori and yuzu and raspberry gel with ganache, mousse and crumble (the "sand"). It was ingenious and superb. A caramel and sea buckthorn macaron was the finale to an amazing meal.

We met Chef Hun (executive sous chef while the exec was on break) from South Korea and could not stop raving. After dinner Theo arrives with a local whiskey tasting of Pokeno Discovery, Cardrona Full Flight and Scapegrace Anthem fermented in manuka wood. We were mightily impressed, but exhausted after the 6+ hour drive and hike at Mr. Cook earlier in the day!

The second night was just as impressive and started with our regular pre-dinner drinks. I loved my Pear Butter martini of fat-washed Reid vodka with black pear and Will adored his spicy Cilantro of Thai-spiced Espodon Tequila with chilli, kaffir lime, which the handsome Louis (also from France) made for us at the bar. Theo arrived and insisted on creating new drinks for us as we enjoyed them with the GM Andrew. Mine was a Kiwi Martini made with Waiheke Island Gin, Macadamia nut, Reid Vodka and Lillet (not kiwi as the fruit!) and Will had a Mezcal Creation with tomato. WOW!!

We rolled across the room to dinner and sat down at the beautiful blonde wood tables in front of the warm fire as Ximena arrived to serve us and Chef Hun ran over to greet us. We were now regulars! We asked Theo to pair wines with each course and it was monumental for every course and sip starting with a Zenkuro world top-rated New Zealand Ginjo Sake. It was so earthy we begged Theo to tell us where we could try to buy it in Auckland, but alas, it is so small in production, it can only be found online!

The canapes/amuses arrived in the form of North Island Snapper Tartare from nelson with fresh wasabi, pickled coriander and nasturtium leaf. Kina croustade was one of the most amazing dishes in the form of Wellington Sea Urchin mousse deep fried with pecorino cheese--another miraculous creation that melted in our mouths. Potato Doughnut was made with fermented chardonnay vinegar and topped with aioli, homemade pancetta and honey.

Chef Hun appeared with an extra dish which he called a local salad of beetroot, strawberry, tomato, baby asparagus (as thin as pencil lead) and fennel and fennel flowers all in a to die for combination that simply defied description. We were hooked again, but another Flockhill grilled salad of zucchini, cabbage and rapini followed! We switched to Hans Herzog "Mistral" white blend of Roussanne/Marsanne/Viognier as Theo knew us well. and then more starters of Akaroa Smoked salmon from Christchurch that was more like poached salmon with herbs and 6 min cooked eggs as well as radish, carrots and aioli. The last "starter" of leeks with pear butter were some of the most meltingly delicious leeks ever.

We switched to Puriri Hills "Pope: Merlot/Cabernet Sauvignon/Cabernet Frace and Carmenere blend from near Auckland that was as good as any Bordeaux wine and paired perfectly with both the Nelson Grilled Snapper with Koji Butter, Lavender Oil & EVOO. It was as divine as the snapper we had at the Lindis. Only the Pork Loin was a tad fatty for us, but the sauce was soy mustard and mustard seed with Worcestershire and Black Prunes which was divine. The New Potatoes were a great foil.

Dessert was another fabulous creation of Olive Oil Cake & Crispy Strawberry with tomato, caramelized pistachio and mascarpone. Oloroso Fernando de Castilla sherry was paired and had a mushroom-y flavor. A very break your teeth chewy caramel was the final touch.

WOW what an amazing two nights here at FLOCKHILL truly a fabulous experience,

The LINDIS Lodge last two nights trending way up in the Ahuriri Valley, South Island, New Zealand (1/5 and 1/6/2026)

 For our second night at The Lindis Lodge we returned to the same dining room as there are only twelve rooms in the entire lodge, so no dining options per se! There were fewer people as midweek approached and the summer holiday period winds down. The service again was excellent and the food was all superb.

There was an unremarkable guacamole starter with our cocktails, but once we sat down the warm crusty sourdough bread that is irresistible arrived this time with brown butter and sea salt.

The first course was Fiordland Crayfish coming from just around the corner where we started our trip here on the south island closer to the west coast near Milford Sound. The sauce was more like a light broth with almond slices, kumquat slices and pickled pink onions. This is the kind of dish that could win me over at any meal.

We had been given a complimentary bottle of the wine made by the owners in nearby Central Otago. Clos Ostler 2024 was perfect chardonnay to have with this seafood. 

We returned to our leftover PinotNoir (Peregrine) from the night before, with our main course. Lake Ohau Waggyu Eye fillet comes from a ranch just to the northeast (this entire remote area is virtually all farmland or nature preserve) which was buttah and served with peas, pea pods, pea purée, new season potatoes and a thick black garlic jus, that you only needed a touch of on each fabulous piece of meat.

Dessert was less rich than the previous night and my favorite so far: Baba of Titoki (New Zealand rum soaking the fabulous sponge cake) with mango Chantilly, fresh mango and coriander(just a loose leaf!).  We were very happy.

The last night was by far the best, and the snack was a huge winner of Kumara (sweet potato) chip with Lake Pukaki Salmon Tartare, Tarragon Goat Cheese Mousse and baby courgette from the garden. At the table the bread was a Hazelnut & Apricot Sourdough with a thick Black Garlic Butter that was almost the consistency of pate! We loved it.

The starter was a Paua (Abalone) & Prawn "Dumpling" which was simply a mousse of the two shellfish wrapped in a cabbage leaf topped with slices of abalone and salmon caviar with Roquette (Arugula) mayo and Onion Consommé poured around it tableside.

By this time, we realized we were enjoying the best meal here. Will had a glass of Bannockburn Rose that was quite fruity while I loved the Clos Ostler Pinot Gris "Audrey's Cuvee". We then went on to finish our bottle of Clos Ostler Chardonnay from the night before that was still rich, creamy and unctuous. Clos Ostler is the label of the family that own the Lindis.

The main course was the best fish so far in New Zealand and was a simply salted very crispy crusted Red Snapper with Graden Greens (daikon/broccolini/baby yellow beets/turnips) from the hotel garden with Confit Kumara (sweet potato) in a divine Curried Crayfish Bisque. We could not stop raving.

The dessert was simply and light and called Strawberry Delight and was gone so fast there is alas no FB photo! Strawberries and Blackberries were in Elderflower Syrup with Coconut Yoghurt Sorbet, a coconut tuille shortbread (that was a tad gummy) all dusted with Strawberry Powder. 

The Lindis really went a level up on this night indeed.

The LINDIS LODGE (Ahiriri Valley, South Island, New Zealand) is just lovely (night#1-Jan 4, 2026)

 We headed north from Blanket Bay to arrive here virtually in the middle of nowhere down a dirt road for 30+ minutes from the main highway in the remote Ahuriri Valley of yet another part of the South Island Alpine range. The Lodge is small and compact with magnificent views from the living area/dining area and rooms (which are oddly small and not very well laid out), but the dinner was indeed delicious. We tried Blue Duck Vodka martinis, which Will liked more then the Scapegrace and the snacks were a melon topped with a super crispy lamb prosciutto and an out of this world melon gazpacho shooter with parmesan foam.

Margaux (it seems most of the staff are French) suggested a Peregrine 2017 Central Otago Pinot Noir which we immediately fell in love with for its age, gutsiness and minerality.

Dinner was simpler here starting with Confit of Heirloom Tomatoes with Courgette, a wonderful, whipped tofu (which tasted like burrata!), Passionfruit, Purple Tomato Water and shallots. It was so fresh and ideal and quite nice to have a vegetable salad as well.

The main was a Lumina Lamb Loin with charred eggplant, rainbow chard, basil and lamb just which was great with the wine and the dessert was a very rich Tartlet of Chocolate, Cherry and Pistachio (all fotos on FB) of which I loved the cherries best.

The service was superb and friendly, but there was a sliding door to a kitchen pass-through that really wrecked the nice quiet and serenity of the dining area when it was left open.

We are here for two more nights and as dinner is only available here, it is included...the closest option is almost an hour away in a nearby town of 800!!

BLANKET BAY(Glenorchy, South Island, New Zealand) day 3; a brilliant meal indeed (1-3-26)

 Our last evening at Blanket Bay was by far the best meal of all three there. We had met a wonderful couple from Brisbane and decided to eat together, and we had a ball with them.  Our cocktails went back to our standard Scapegrace Vodka Martinis and the yummy pre-dinner tuna sliders on brioche with grilled pineapple were delish.

We ordered a Cox's Vineyard 2023 from Gibbston in the nearby Central Otago Valley which Damien the fabulous sommelier recommended, and it was fabulous. Our friends, Adam & Alex ordered a Felton Road 2019 Calvert Pinot Noir also from the Central Otago wine region and it was truly a revelation as are so many of the unknown wines of this region. (Today we visited Maude Winery on the suggestion of Damien and had a brilliant tasting and ended up shipping some back to the US).

The first course was a gorgeous pair of Te Matuku North Island tempura oysters with yuzu koshu that we all reveled at. This was followed by a beautiful Burrata (that Jayden explained was formed in house by stuffing the mozzarella with ricotta), heritage tomato, compressed peach, basil puree, balsamic and last year's pickled green tomato! (all the fotos are on FB). 

The main course was a brilliantly cooked local Snapper Fillet in green onion Dashi broth with Remarkables (a local farm vendor) Fungi, Snow Peas, Edamame and Nori Powder accompanied by a deliciously crispy spring roll filled with Remarkables Fungi, Bok Choy & Green Onion.

Will & I decided to split a dessert and cheese as did Adam & Alex and we loved the Pineapple Kalamansi Roulade (which was not very pineapple-y) with vanilla sponge dipped in chocolate with fresh raspberries and blueberries, compressed cherries (these were awesome), chocolate/raspberry crumb and yoghurt sorbet. It was so refreshing it was all gone in seconds. The cheeses changed a bit with the same Pecorino as before but two new ones: Double Cream Brie and a yummy New Zealand Blue Brie.

Pistachio and Hazelnut Chocolate Biscuits (called "mendiants" in French--or "beggars") sent us off very happily as they were divine with the Scapegrace Whiskey.

What a fabulous last night here in the Southern Alps.

Blanket Bay (Glenorchy, South Island, New Zealand) night #2 is even better (1-2-26)

 When we mentioned that some of the first night's dishes were a tad overcooked, the entire staff took note, and we were laughing when they brought out the "snacks" at cocktail hour including a gorgeous Cheddar Tartelette filles with steak tartar and black garlic (Photos are all on FB)!

Since it was a tad chillier, we dined inside and had one huge dining room with a grand fireplace all to ourselves. Our servers Kat (from Wales) and Jayden (the very handsome Kiwi) were amazing again as were the sommelier Damien and Sebastien from France. I assume by tonight, we will know all the staff's names, and sadly we depart tomorrow for our next South Island resort! The bread was the same focaccia with the amazing mauka honey cultured butter. We joked with Jayden that we hope it is in our departure picnic basket tomorrow!

Just a week ago at home our fishmonger Nick had New Zealand abalone on the menu at the farmer's market, and we passed with the exorbitant price and were thrilled to see PAUA as it is called here on the menu last night sitting on a Sourdough Crumpet with Gribiche (a French tartar-like sauce) and dressed with capers and young herbs. We loved it.  Hokkaido Scallops from Japan were next and they were delish, but the dish had too many ingredients with Prosciutto, Ricotta cheese, Cherry & Nectarine, Balsamic, Palm Sugar, Mint & Basil.  Take away a couple and it would have been a huge hit.

The main course was a barely seared Yellowfin Tuna Steak with soba noodles in a spicy Thai Chilli dressing with fabulous tempura broccolini, fresh carrot slices and a yummy coconut crumb (that was not sweetened, thank goodness). It was ideal.

Dessert was a quite rich "Opera" Cake of chocolate mousse and sponge, coffee mousse and sponge, chocolate glaze, chocolate and raspberry crumb, lemon curd and coffee ice cream. A couple bites were nice, but we were full and did not even finish the one we shared.  Anzac (the WWII Australia-New Zealand alliance acronym) oatmeal biscuits with a caramel slice were chewy and went well with the ScapeGrace Whiskey made here in New Zealand.

Speaking of alcohol, I forgot to mention our wines. We bought a white and red the first night and then finished them last night:

Bliancia Uvaggio Filed Blend of Viognier, Roussanne and Marsanne was a superb local blend from Hawkes Bay and the red was a superb full bodied, but not tannin filled, Mawhtipana Ridge Estate 2021 Syrah from Waiheke Island just near Auckland (where we spent the day on New Year's Eve!) So many new wines and so little time to try them!!

Blanket Bay (South Island, New Zealand) boasts a brilliant view and more (1-1-26)

 On the previous evening in Auckland our New Year's Eve dinner completely collapsed as we arrived a the restaurant we booked months ago to find out that one of New Zealand's top dining spots had totally closed and they failed to notify us!

After an unexciting tapas bar meal in our hotel we knew good food was ahead on our journey through the country this month before boarding our 61-day voyage to Japan on the 12th.

Our first stop here an hour west of Queenstown near the end of Lake Wakatipu is the Relais et Chateaux BLANKET BAY and as the sun sets here at 930pm and yesterday's weather was gorgeous we were able to dine outside overlooking the lake, the mountains and the southern fiordlands. Dinner starts at the bar with cocktails and an amuse and then we moved to our table for Coromandel or Yellowfin Tuna Tataki with melon, cucumber, avocado puree and fabulous pickled radish. The amazing Kikorangi Focaccia came with Manuka Honey cultured butter that I could have kept on eating but decided I should save my appetite.

North Canterbury Duck Breast came a little to medium for us but the tamarind glaze, curry and peanut satay sauce with chilli was super. Southland Leelands Lamb with Black Garlic (and yummy crunchy crust) was cooked sous-vide and much rarer and came with a gorgeous potato "stick" (there are some photos on FB).

Will decided to have the sweet dessert called Cromwell which was a tomato stuffed with raspberry cream and a basil/lemon sorbet as well as a dark chocolate edible stem and a very odd microwave sponge.

The cheeses were delicious and all local with Sheep Camembert, Pecorino and a very mild Oamaru Blue.

While the meal was filling and totally enjoyable, we hope that there is some room for improvement in the coming two nights, especially with the cook on the meat!

Arlington's INCA SOCIAL does up another super special and sensational meal (12-23-25)

 For several years now we have purchased the tasting menu for several people that was auctioned at March of Dimes SIGNATURE CHEFS and we returned again last night to be treated to a superb and sensational meal by Chef Mike Ciuffardi at INCA SOCIAL.

It was quiet as this is a holiday week and we were in the even quieter private dining room with the excellent Isabella from Colombia who was dream from the start as she gave us a lesson in how to prepare the PISCO MULE drink(pisco, lime, ginger beer, bitters) down to the specific type of Pisco used and for what reason. She really did a great job and deserves praise for putting up with the 8 of us as well!

After our wonderful cocktails (some of us had more than one!) chef greeted us with YUCA a la HUANCAINA, a superb fried yuca in Huancaina cream with dehydrated Peruvian Olive and we learned that the name of this superb sauce is from the town of Huancayo!  It was a tasty start to this excellent repast showing all the flavors of Peru that make this cuisine so delicious. NIKKEI CEVICHE is an homage to Japan as there is a large Japanese population in Peru. The homage is in the leche de tigre which has oyster sauce, soy sauce and sesame oil and is darker than its South American cousin. Here it was served over beautiful fresh tuna chunks with cucumber, avocado and seaweed. INCA SOCAIL really rocks when it comes to ceviche!

SUDADO PACIFICO was the fish of the day and was a beautifully grilled piece of Mahi-Mahi cooked in Ahi Amarillo sauce (spicy yellow Peruvian peppers) which is likely one of my favorite sauces on earth. Chicha de Jora is a fermented sauce that compliments the dish which also came with a Peura (Peruvian) scallop in its shell and a tasty grilled shrimp. We all loved this dish and paired it with a tasty OKO Pinot Noir from Pays d'Oc in France. 

Our main course was a huge TOMAHAWK RIBEYE (checkout the photos and videos) with Maras Salt (the salt pans in Peru's sacred valley), butter and rosemary with Anticucho-style grilled asparagus. The meat was superb, and I gnawed on the huge bone for extra fun! We switched to a Canyon Road Merlot which was nice, but the wine list could do with some upgrades here!

Many of us admitted we are not big cheesecake fans, but the CRIOLLO CHEESECAKE was an exception with chicha morada (purple corn) sauce which I can easily say was gobbled up by everyone present.

What a fun way to spend our last meal out in the USA this year before we head overseas for 3 months this weekend.

See you in New Zealand next time!

DC's MANDU has moved, but the food is still marvelous (12-13-25)

 We piled into the car last night to head to MANDU and WAZE said it was on K Street in NoMa! Well, I must have missed the move from Dupont Circle and of course, parking in that new up and coming loaded with restaurants 'hood was not easy. The five of us settled in and our excellent server Ephram took our order, and we started with a bottle of Essay Chenin Blanc from South Africa, a great white with spicy foods. Later we switched to any equally wonderful Partridge Malbec, also great with spice, which there was plenty of.

Ephram brought out a pickle platter of kimchi (the best!), pickled cucumbers, bean sprouts and seaweed, but the amazing new taste for us was the Soy pickled radish which was tangy and yet also slightly sweet and we all loved. The Sojutini did not get a rave as the mango taste seemed lacking.

Ephram suggested the Kimchi Jjigae as many of us craved a big bowl of "soup" and this dish was loaded with spicy kimchi, braised pork rib meat and delicious tofu. So amazingly filling on the eve of the impending snow and cold. Soon Doobu was also a silken tofu stew with shrimp, scallops, clams and a soft egg on top.; a winner for seafood lovers! Kimchi Bokum Bap is an immense plate of everything with your choice of toppings as well to assemble your own dish as you like. That is what is so much fun about Korean food...it is hugely varying and always filling.

We were all stuffed and waddled home before the snow even fell.

Chef Danny Lee always makes his clients happy!

DC's CHANG CHANG is still ringing in the customers! (12-11-25)

 We joined some friends at CHANG CHANG, Perter Chang's downtown DC sport that has been a huge hit since it opened. We loved it the first time, and while our take-out experience last Xmas wasn't that wonderful, our meal last night was a big hit across the board.

Sam was with us and there is a wealth of veggie options here as well and this place does tofu better than anywhere, I can recall!

We ordered the same white we had last time which was Adegas Gran Vinum Mar de Vinas Albarino 2024 which is crisp, citrusy and acidic which is ideal with those very spicy dishes! Our server Wendy made some suggestions, and they were all spot on.

Sam had his own plate of delicious veggie pan fried dumplings with a soy-chili sauce that he declared divine. he also preferred the Mexican Coke to the sweeter Kimino Yuzu Soda!

We started with Manchurian Crispy Fish Slices in a gooey but awesomely yummy citrusy sweet and sour sauce.  Shanghai Pork Dumplings are now served on a piece of paper, so they do not stick to the steamer which was a problem before. They came off easily and popped in our mouths for a soup explosion and the vinegar/ginger sauce is superb.

(Photos on FB). I love good bread but sometimes a bao bun is just too much and that was the only problem for me all night. The delicious Peking Duck Bun needed more of that savory duck with hoisin sauce and less bun. I actually discarded the top portion of my bun!

Sizzling Brussels Sprouts and Tofu was a spicy and yummy dish again with that fab tofu.

Sam ordered the Mapo Tofu for his main which was even more spicy and came in broad bean paste with soy chili and black bean sauce. The purple and white rice dishes are ideal for this dish to mop up the sauce. The veggie lo main with long wheat noodles and bok choy was just that and the tongs that came with it were useless...luckily spoons and forks abounded.

I was sad not to see my favorite dish on the menu from last time and Wendy said, have no fear, we can special order the Dry Pot Scallop and Prawn with Asparagus & Cabbage which I think was even spicier than last time loaded with dried chilis. Now we know to ask for it even though it is not on the menu! Wendy also hit the jackpot with the Iron Plate Beef Tenderloin which is wok-fried tender beef with leeks. YUM!

Dessert here is a must and a big hit with the Passion Fruit Pie made of calamansi-lime infused filling on a rice flour graham crust and black-pepper spiked meringue. 

The lines at the door for take-out never stopped for hours, so I am hoping they improved that part of the experience as we wanted to try take-out again, but last year it was painful with a 30-minute wait for a simple order which was all messed up to boot

Dine in works wonders.

DC's AMAZONIA is amazing (12-8-25)

 Hotelier friends of ours were visiting DC and as foodies they always like a great dining experience, but Monday can be a hard night. I wanted to try CAUSA the Michelin star Peruvian fusion spot, but they are not open every evening, so we opted for AMAZONIA, its upstairs sister, where the service and food are easily star qualifiable!

Indeed, our server Alejandra was more than helpful and really made our experience superb.

We wanted to share some starters, and all decided that the ANTICUCHERIA was the way to go with several grilled skewered items. Our platter came with carrots (they were amazing), asparagus, mushrooms, salmon belly and chicken thighs. All were as juicy and tasty as could be and the two accompanying sauces while amazing were not even needed. Speaking of salsa they were my favorite aji amarillo and the slightly spicier (for the meat) aji panca. The ahi panca went superbly on the extra side anticuchera we ordered as I had to have the Corazon de Res!

Some of us had cocktails. There was a sweet Sana Sana with Amazonia acholado #7, pineapple, orange, aji amarillo and aji charipita. The Pisconi Blanco (with its adorable flag emblazoned ice-cube) was the opposite of sweet with La Diablada Pisco, luxardo bitters, dry vermouth & gary regan orange bitters. There were also Caipirinhas and I opted to start the fabulous white wine, a 2023 Domaine Billard la Combe Bazin Saint Romain that was creamy and minerally and great with all the tasty spices.

Mains were a super tender LOMO SALTADO made with wagyi a really great Chaufa Putumayo of chorizo, cecina, jasmine rice,  egg, soy, sesame and scallions.

My Oatarshca was a beautifully cooked Grouper in Banana Leaf with mishkina(a brilliant sauce)--fotos on FB--red onion, sacha culantro and crispy patacones hid under the banana leaf so they stayed super crispy.

Dessert was not a thought as we were all stuffed after a fabulous evening of food and friends.

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NYC's LAGOS is finger-licking good (11-28-25)

 We are always looking for better options around Times Square and lately it has not been so great, but I read an article ages ago in the Washington Post which recommended LAGOS at 727 Seventh Avenue(@49th St) so Sam and i tried it last night. It is next to that Gentlemen's Club on the east side of 7th Ave and the entry looked very similar with an outdoor podium (the guy was in the freezing cold 20 degree wind-chills) and a red carpet, so at first we were confused, but it is a separate entity, although we were carded and needed a license to get in which was scanned! The space is pretty neat and stretches back a way with one long banquette on the left side and tall backed chairs facing this. White marble tables are a contrast to the black chairs and black floors with some loud, but not invasive music. There were lots of crystal chandeliers that reminded us of the set from the matinée we had just seen, The Queen of Versailles!

The right side has a long bar with bar stools and the whole place was full at 5pm!

the menu has numerous vegetarian options, and the food is 100% African with great spice to boot. Sam had the Lagos Salad & Lagos Fried Rice (almost every dish can come with fish, shrimp, chicken or meat if you want for a surcharge), but I was blown away by the Per-Peri Chicken which was a gorgeous 1/2 chicken with crispy skin and a  superb slathering of spicy per-peri sauce on the skin and in a small cup on the side. A large portion of mashed sweet potato and sauteed veggies in a light sauce (that I could not figure out) were on the platter. It was the juiciest, moistest chicken I think i have ever had! We had room for dessert, but the options were not exciting, so we headed out back into the cold getting some fabulous chocolate barks up the street!

I would definitely return to Lagos as there were so many other dishes I wanted to try especially the other Jerk Chicken!

DC's PASCUAL offers passionate marvelous Mexican (11-13-25)

 Last night I joined my dear friend Jodi of over 40 years for dinner and we chose PASCUAL's the Capitol Hill outpost that has been getting raves for its marvelous Mexican cuisine for 1-3/4 years now. Chefs Matt Conroy and Isabel Coss have created a hot spot that can be tough to reserve, but worth the effort.  On arrival at 7pm, there were lots of folks dining outside too (and it was chilly!), but we were luckily inside. The decor is simple with a large bar and sadly only one door at the front which allows for major drafts to come in on a cold night. The experience was superb, and our server Shannon was super helpful in guiding us through the large and varied menu. On arrival outside (at the host desk) Jeremiah was a friendly face who made us feel at home.

My only complaint would be that the beautiful wooden tables and chairs offer no cushion for your derriere and by the end of 2-3/4 hours my rear was indeed sore! A cushion would have been so welcome. I am on a medical abstention from alcohol for now, so I opted for one of the non-alcoholic options which was great. The Tacos al Pastor Margarita (no clue why the name) was made with pineapple, chipotle, morita and lime and Jodi had the Mole Old Fashioned which smelled divine and had Mole Negro Mezcal, Empirical Pasilla Chile, Plum wine and Cacao Bitters! The mezcal menu here is huge and varied and truly daunting if you are a fan, but Shannon helped Jodi choose one for her second drink!

Since my margarita was called Tacos Al Pastor it made sense to start with a snack of the same dish made here with Salsa Cruda, Salsa Morita, roasted pina and served on a blue and white corn tortilla, which are made in house and easily deserve raves on their own. The meat was flavored to perfection.

The dishes here are indeed for sharing and work so well, so Shannon guided us and we ended up with too much and doggie bags but got to taste a wide selection starting with the Kampachi Crudo with Husk Cherry Leche De Tigre, Turmeric, Flying Dragon Citrus Curd that rocked.

Next came the North Carolina Shrimp Tamal with 4 perfectly ooked shrimp with Huacatay(Peruvian Black mint), Sweet Corn, Chintextle(a chile paste) & Purslaine leaves that was spiced perfectly not to overwhelm the shrimp but light up our mouths.

The Lamb Neck Barbacoa was a dish Shannon insisted we ordered and it is a huge chunk of lamb (with a crunchy crust and a tad of fat that works divinely) with Ayocote Beans, Salsa Cruda & Herbs. It comes served with tortillas for making a wonderful little "sandwich" that fills your mouth with flavor. On the side was Fideos Negros or vermicelli made with Huitlacoche, Maitake Mushrooms and Black Garlic that I loved. Indeed, there are many veggie dishes, so I look forward to returning here with Sam to try them as well.

Lately, I have started yearning for dessert and we could not resists sharing the Nixtamalized Pear with Pistachio Ice Cream, Toasted Meringue and stuffed with a Key Lime Ganache. Pastry Chef Isabel Coss has created a delicious dish here that I could eat every night!

I need to give a nod to the Tpo Chico Mexican Sparkling water that was yummy and of course, reminded me of one of my favorite childhood TV characters, Topo Gigio on The Ed Sullivan Show with which I say--great meal and "kiss me good night Eddie!"

DC's BARBOUZARD is BRILLIANT (10-15-25)

 Last week i joined three lady friends I met at a Jacques Pepin event here in May and we headed to Chef Cedric Maupillier's new fine dining destination BARBOOUZRAD. It has been open only two months and the place was heaving, yet it still had a reserved, refined air of elegance in the gorgeous decor. There is a long bar on one side, and the very large open space has dividers, but tables are well spaced. The noise levels were muted due to carpeting and very comfy padded furniture.

We ordered a bottle of Chablis "Le Finage" La Chablisienne 2022 that was delicious but alas came at warmer than room temperature and desperately needing chilling. Where is the white wine stored? The menu is divided into several categories and the raves from Tom Sietsema's final review before his retirement from the Washington Post went on about th FAUX GRAS OPERA which was a plate of bite-sized chicken & duck liver on brioche with a dab of preserved cherry port jelly that was simply divine indeed. Some of us had salads which were monstrous sized while I indulged with the Scallops a la Plancha starter which was so NOT French and a rich, but wonderfully spiced Asian-style dish with curry, lemongrass, ginger emulsion and beets and corn royale(like miniature souffles) that was quite filling. I knew I had ordered too much when my pasta of Lapin a la Marseillaise arrived piled high with cappinelle, rabbit ragu, white wine, tomato, olive, mushroom and pecorino!! I had a couple of bites and asked for the rest to go. I was so excited when the server, Carolyn, gave me a coat check number to claim the "doggie bag" on my out! What a brilliant idea! And how stupid I was to leave without it!! 

Joseph the sommelier was very helpful, and we ordered an amazing Chinon (Cab Franc) from the Loire by Mellot that was a little earthy and full of flavor. It was great with the other dishes as well such as Daube de Boeuf (like a huge stew), Branzino and the rich Salmon with caper beurre blanc and sorrel caviar.

One of the ladies knew that the huge private party in the back room was Punchbowl News, which of course, I have never heard of..I am so not a DC person when it comes to that! We were all amazed when Chef Cedric tore himself away from the VIPs to come say hello to us! He is really an amazing chef, as well as a generous person, and I am so glad he was able to reopen in this grand downtown location with a truly top-notch fine dining establishment.

We decided to share one dessert which was the NOCTURNE, an all chocolate ultra rich, layered velvety ganache with cocoa glaze, Espellette chile for a great little spice in a saffron sauce with sea salt! I am not a chocaholic, but splitting this four ways was ideal as I got just one and a half bites!

I can't wait to get back to Barbouzard as there are so many wonderful dishes to try on the menu and maybe I can get my leftovers :-))!!

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Boston's KRASI is Greek cuisine that is cool and creative (10-12-25)

 After attending Macbeth at the opera, we were joined by the two royal leads for a fabulous dinner at Boston's KRASI in the West End.  On arrival, there was a mix-up with our reservation, but it was indeed partially my fault as the person who made it used our soprano's last name, not mine! The manager was fab though and despite claiming overbooked, he cleared a large, raised table at the rear for 8 or more people and we got to occupancy half of it for three hours until the other group on the other side arrived as we were having dessert! The space is small and narrow and long with a long bar on one side and a tad noisy, but the food and superb service we got from Jorge made up for everything.

For us opera lovers, the bathrooms were loaded with photos of famous Greeks, with Callas being impressively featured more than anyone!

The water was Zagori from Greece, a new brand for us and quite nice and the menu while not huge, required negotiation which Jorge was perfect at. Some of us has Spritz's while I ordered a bottle of Assyrtiko from Domaine Mercouri in Ilia in western Greece where we had visited 6 years before and loved it. 2023 "Kallisto" was loaded with minerality and freshness that paired well with the strong food flavors. Since I loved this wine and the winery, we stayed with them for the red Mavro Daphne grape 2020 called "Daphne Nera" which was full bodied and superb with our heavier mains.

Krasi is a place to share dishes and that is exactly what we did with everything, making it so much more enjoyable and fun. Tiropita Rolls are cheese rolls with graviera and halloumi and a Greek honey butter on the side that all just melts in your mouth. Htipiti is that rich yet spicy whipped feta spread with roasted red chilis and are served with homemade rigali potato chips.  I love artichokes and we were all excited for Agginaropita which was a tart/pie of artichoke, caramelized onion, graviera cheese, thyme and sourdough but was way cheesier than artichoke-y, though delicious. I would stick to this or the Tiropita instead.

Noumbolo from Corfu was a charcuterie of wild boar with coriander and red wine and there are many charcuterie choices (not something you think of in Greece!) and each comes with Carob bread, toursi(pickled cauliflower and carrots), caperberries and olive tapenade. It was a fab new treat.

We chose three "mains" to have starting with the Makaronada of braised octopus, makarounes (cavatelli pasta) and tapioca frigania. The octopus was tender and tasty, and the pasta was excellent.  Lavraki was grape leaf wrapped whole Mediterranean sea bass with anchovy butter, sitari (pearl barley?) and horta(greens?) which I must have missed thought the fish was fleshy and tasty and loaded with spices and tasted just like Greece. The last main was Giouvetsi or Braised Lamb Osso Buco with ripe tomatoes, orzo, and mizithra cheese which was heavy rich and wonderful, and I had a teeny taste of as I was completely full by now. 

Jorge insisted on bringing glasses of Tsipouro an aged Greek grappa which was too akin to ouzo for me but then proffered a complimentary dessert that was out of this world: Portokalopita was a gorgeous syrup-soaked orange cake made with phyllo pastry instead of flour, Greek yogurt, manouri cheese olive oil, creating a uniquely moist and custardy texture. with ice cream.

What a ball was had by all!