“I view Australia as part of Asia”, says Neil Perry

18/06/2016 0 Comments read Arts, Entertainment & Lifestyle, Travel

By Neena Bhandari

Sydney, 18.06.2016 (The Hindu): Neil Perry, the pioneering Australian chef, has been a defining contributor to how the world perceives Modern Australian cuisine. It is in Rockpool, his iconic fine dining restaurant located in the hub of Sydney’s financial district, that I meet him on an unusually balmy autumn afternoon.

The dining room is abuzz with men in dark suits on a business lunch, a young Korean couple perhaps on a life-changing date, an Italian family raising a toast to the parents’ 50 years of togetherness, and a group of women engaged in animated conversation, all relishing the exotic aromas wafting from their plates. The wood décor bathed in mellow light radiates warmth.

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Of Sylvan and epicurean delights

15/04/2016 0 Comments read Travel

By Neena Bhandari

Growers, producers, chefs and winemakers across South Australia are warming up for, what will henceforth be, the annual Tasting Australia [May 1-8] festival. Here are the top three not-to-be-missed events.

Dinner in the company of Mark Kurlansky: At home in New York, author Mark Kurlansky and his daughter, Talia, would spin the globe and design a recipe from the country where it would stop. Mark would research the food history and culture and weave the story around the recipes. The intimate five course dinner menu has been crafted from his book, International Night, which will bring the flavours of the world to the spread and provide diners the opportunity to hear Mark’s insights and stories behind his travels and tryst with food.

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Barossa – Sweet, Savoury, Sinful

01/11/2014 0 Comments read Travel

Fresh almond blossom and wild fennel meringue matches perfectly with Hentley Farm's Sticky Botrytis Riesling 2013. Photo Credit: © Neena Bhandari

By Neena Bhandari

Barossa (South Australia), (National Geographic Traveller India & Khaleej Times): South Australia has become a melting pot of culinary experiences from around the world, where chef’s inspired by the region’s rich heritage and strong traditions are serving up a smorgasbord of innovative dishes created from fresh seasonal produce with a very distinct local flavour.

The cuisine resonates with sensual local wines created by experimental winemakers, making this fourth largest Australian state a much sought after destination for passionate gastronomic travellers.

The state’s unique combination of soil, rainfall and climate has put it on the map alongside the Napa Valley, Tuscany and Bordeaux. It prides itself for its clean, green, fresh produce, which has encouraged a continual evolution of artisan producers, who are making new products by absorbing international influences and adapting to the local produce.

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