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.