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February 2016
SYDNEYS ENTRE TOPURE ENJOYMENT
BOOZY POPSICLESPAGE 6The perfect way to finish a hot summers day.Find out how to make refreshing Boozy Popsicles.
THAI AIRWAYS INTERNATIONALPAGE 5Who said aeroplane food was bad? Find out whyThai Airways International won a SkytraxBest Economy Class Catering award in 2015.
THE BURGER CASEPAGE 4
Introducing Casey Whatton and The Burger Case.Which burgers in Sydney will be put to the test?
7/21/2019 Indulge February
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SPECIAL LIQUOR STAX PROMOTION
FEBRUARY 20162 INDULGE
TOMS TASTING TIPS
Long hot evenings, sunny days, dinners outside and picnics in the park.These are the days of the endless summer that we love and long for.However, these days are not complete without the classic Australian
bounty of barbecued steaks and sausages overflowing on paper plates,accompanied with salads and soft bread rolls. Your friends will then pull
out their favourite full-bodied red wines, served at a room temperature
anywhere upwards of 25 degrees, leaving the red wines tasting hot,
overwhelming and the fruit and tannin not seeming quite right.
We often hear the term room temperature yet in Australia that phrase
can be seen as slightly irrelevant for red wines as the ideal temperature
means about 15-18 degrees. To help achieve this, there is nothing wrong
with popping your reds in the fridge for 10-15 minutes. Its amazing what
a difference a light chill can make, but remember the colder the wine, the
more its flavours are suppressed. Some wineries like Taylors from the Clare
Valley are helping you take out the guess work by using optimum drinking
temperature sensors essentially a sticker that changes colour indicating if
your wines need to be chilled or warmed up.
If putting a bottle of red in the fridge is something that you just cant get your
head around, then here are a few things that you should keep in mind when
selecting your next red. Firstly, dont select a wine that is too high in alcohol.
A wine with an alcohol percentage closer to 13 per cent means you have a
wine not as heavy, rich or aggressive. Instead choose a lighter body that is
better suited to a hot balmy night.
Secondly, some red grape varieties lend themselves to the idea of summer
drinking more than others. Pinot noir provides the sort of lighter/medium
body style red that suits summer situations. Shiraz and cabernet sauvignon
need not be the big rich fruit bombs if they come from cooler regions.
Regions like Mornington Peninsula in Victoria, the New South Wales
highlands, Tasmania, Adelaide Hills in South Australia, and Frankland River
Western Australia, produces satisfying red wines that wont weigh you down.
Many European wine regions i.e. Frances Southern Rhone, Languedoc or
Tuscany in Italy or their grape varieties like Cinsault, Syrah, Dolcetto and
Sangiovese are well suited for consumption during the Australian summer.
Their cooler climates and varieties produce wines that are higher in acidity
making them fresher yet still have flavour, making them food friendly.
For those that love their reds but find it is still too hot to enjoy their favourite
variety there is a great alternative, ros. Ros is definitely in vogue and the
best thing about this is that it made from all your favourite red varieties,
cabernet, grenache, nebbiolo, pinot noir and shiraz. Roses are longer sweet
strawberry-laden wines, but dry wines with structure and a true varietal
flavour profile. They are best served lightly chilled and there is a style for
everyone.
Just because it is summer, it does not mean we have to miss out on our
favourite varieties.
f facebook.com/TomsCellarswww.tomscellars.com.au
Orange TreeRose 2013
$8.99
Classicstrawberryand creamson the nose.The palateis ladenwith redberries andcherries.Finishingcrisp andclean.Sundayarvo,friends,
nibblesand a glassof this...heaven.
Taylors EstateClare ValleyShiraz 2014
$19.99
A really softwine withbright redfruit, plumsand hints ofpepper andspice. Wellbalancedoak andsavourytones.Try thisusing theiroptimumdrinkingtemperaturesensor.
Brands LairaDistant Shores
CoonawarraCabernet 2013
$19.99
Bright cherriesand plumswith hints ofaniseed andfresh roastedcoffee fill thenose andpalate. Thiswine showssilky tanninsand a longlength.Classic
BrandsLaira. ClassicCoonawarra.
La Jolie PinotNoir French2013
$14.99
This is a classiclittle light bodiedpinot noir. Itshows cherriesand raspberrieson the noseand palate.On thepalate thereis a touch ofsavouriness.This one isreal bang forbucks.
$29.99
24*330ML
$39.99
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$32.99
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LIMITEDLOW PRICE
www.liquorstax.com.au
7/21/2019 Indulge February
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A SPECIAL LIQUOR STAX PROMOTION
FEBRUARY 2016 3 INDULGE
www.liquorstax.com.au
We have over 170 stores throughout NSWVisit our website for your nearest store
Outlet prices may vary due to regional freight rates. While stocks last. Limited rights reserved. Eftpos. All major credit cards accepted. Trade not supplied.
Selected varieties only where indicated. Specials available 16/02/16 to 21/02/16Liquor Stax supports the responsible
service and consumption of alcohol
Hardworking SA Brewers...Trust Old Families
From 1862
Berri Estate5L Cask
VarietiesJohnny Walker Red 700ml, Gordons Dry Gin 700ml, Jim Beam White Label 700ml,
Smirnoff Vodka 700ml, Wild Turkey 86.8 700ml
Direct From Cool
New Zealand Waters
Original Sparkling Winesing Champagne Recipe
Perfectly Ripe Flavoursfrom the Sunny Riverland
Exceptional Quality from
Southern Tip of WA
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Authenticand pure askfor the Pale
Get the price and qualityright and this means youget value, not cheap.
The original andstill the best
Popular why? Fresh,crisp, juicy and cool
Fresh and vibrant100% from Chardonnay
and Pinot Noir
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$252 x 6Packs $222 x 4Packs
Somersby AppleCider 6 x 330mlTooheys Extra Dry 24 x 345ml
Taylors Promised Land Shiraz Yellow Tail Chardonnay, Merlot Jacobs Creek ClassicChardonnay
Lazy Days Margaret RiverSauvignon Blanc Semillon
Coopers Pale Ale24 x 375ml Bottles
Inclination Chardonnay,Sauvignon Blanc and Shiraz
Evans & Tate Classic White, Cabernet Merlot
Aroha Marlborough Sauvignon Blanc
Jacobs Creek Chardonnay Pinot NV
Claro TequilaFlavoured and Claro
Beer 24 x 330ml
Cruiser Bold Berry4 x 275ml
$39.99each$32.99each
$44.99each
Deep, rich and fullbodied
100% Riverina100% of flavour
Fresh coolness ofMargaret River
Amazing-equals$2.10 a bottle
LOWESTPRICE IN LAST
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LOWESTPRICE IN LAST
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LOWESTPRICE IN LAST
91 DAYS
LOWESTPRICE IN LAST
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LOWESTPRICE IN LAST
83 DAYS
BEST PRICEOFFERED
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SPECIAL LIQUOR STAX PROMOTION
FEBRUARY 20164 INDULGE
THE BURGER CASEBY CASEY WHATTON
I
t was a sunny Saturday in Newtown, perfect for any
occasion whatever that may have been. Mine for the
day, was to try one of the famous Burgers by Josh.
Throughout the burger-loving community Josh is a
walking legend, so when I finally had the opportunity
to try one I had to jump at it. On the way there thehype was building and so was the tension surrounding
the thought whether we would make it before they
would run out. Scenarios were running through my
head, what if we arrived and I would have to share as
ludicrous as that may seem.
As we approached the line we were informed that
they were now only serving the spicy cheeseburger
as if that was a bad thing, of course this was a major bonus.
Our order was up, the burger looked as good as I was expecting, hoping the
taste could match, so I bit in. The bun was soft yet firm, pattie cooked to perfection
with juices overflowing, cheese melting, and the sauce a pairing Manu Feildel would
be proud of.
I had a moment to catch up with Josh and got his insights on burgers and what his plans are for the future. Josh believes there are five keys
to a great burger, firstly the pattie has to be ground that day with different good quality cuts of meat in a specific ratio, a good quality pickled
cucumber to cut through the richness of the meat and the creaminess of the cheese, an American variety of cheese with a high melting
point, buns that should be firm enough to hold the burger yet soft enough to be able
to enjoy it such as the Japanese milk style, and in Joshs
opinion the most important element is the sauce. The
sauce is able bring the flavours together, and should be
creamy, sweet, tangy and salty.
For Josh, the elements he loves on a burger are
ingredients like housemade pickles, creamy mayonnaise,
and ingredients that are deep fried. He got into cooking
burgers as it was always a hobby for him and would come
home from his job as a professional chef to work on hisnew burger creations. As for his future aspirations, a full-
time location is high on his list. In the meantime, he will
continue his residency at North Sydneys Upper Deck until
the end of February among various meat-related festivals
coming up.
Everything about this burger was great, living up to all
expectations. Savouring each bite was no easy feat, as
we just wanted to get it into our systems as quick as we
could. For the amount of burgers that Ive consumed, Joshs
burgers managed to ignite my tastebuds!
AVAILABLE AT ALL MR LIQUOR OUTLETS AND NOW BEING SERVED AT CAF 101
. . . . .
. . . . .
bevispritz.com
facebook/calabria family wines
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A SPECIAL LIQUOR STAX PROMOTION
FEBRUARY 2016 5 INDULGE
OUT NOW!With over 600 reviews of
Sydney and Melbourne restaurants, the
Gault&Millau Australia 2016 Restaurant Guide
is the dining companion that every foodie needs.
Available from www.gaultmillau.com.auand selected bookstores and newsagencies
THAI AIRWAYS INTERNATIONAL
AUSSIE CUISINE
Lobster thermidore, grilledNorwegian salmon orPaneang chicken curry?
Whats on your menu pre-orderst when you fly?
Thai Airways Internationals pleased to serve a wideelection of delicious meals with
a full beverage service on allights from Australia. In fact,
THAIs Economy Class menu
arned a Skytrax Best EconomyClass Catering Award last year.
No matter what class you travel,ease your palate with chefreations inspired by the flavours
of Thailand and cuisines of theworld.
Royal First Class guests enjoyhe pinnacle of THAIs cuisine
with a variety of coursesavailable for pre-order includingaviar, salads, soups, a globalourmet selection of main
dishes, cheeses, fruits and
delectable desserts. THAIsdishes are coupled with finechampagne, contemporaryspirits and hand-picked wines.
Royal Silk Business Classguests enjoy a gastronomicselection of the finest Thai,oriental and continental cuisine.Gourmet meals showcasing theculinary heritage of each routesdestination and cuisine are
served with selected wines andspirits.
Our Economy Class guestsenjoy an extensive range ofhand-picked wines, spirits,
juices and hot and coldbeverages. Each meal is servedwith THAIs renowned graceand elegance. THAI has recentlybeen named Best EconomyClass by Airlineratings.com2015. On THAI, no one travelssecond class.
Thai Airways International,
South-East Asias largestairline, flies non-stop fromSydney, Melbourne, Brisbaneand Perth to Thailand withconnections through our world-class Suvarnabhumi Airport,Suvarnabhumi BangkokInternational Airport, to morethat 60 destinations across theglobe.
We invite you to experience
THAIs award-winning inflightcatering, cabin crew service andthe latest personal entertainmentsystems the next time you fly.Were rewarding all travellers onTHAI flights with Royal OrchidPlus Frequent Flyer miles in allclasses of travel.
Visit thaiairways.com forthe latest information, flightschedules and special dealsto get you where you need tobe. Experience the journey withTHAI, smooth as silk.
What was on your plate this AustraliaDay? Barbecued lamb? Meat pies?Lamingtons? While these may be
considered dinky-di fare (on our nationalday, at least), its pretty safe to say that
Australian cuisine has moved beyond thesestereotypes on the other 364 days of the
year. But what defines Aussie cuisine in2016?
Is it our produce? Is it the cooking methodsor techniques we use? Is it our uniqueflavour combinations?
It is a simple question to which there is nosimple answer.
At a recent talk in Sydney, Nigella Lawsonposited that food is very much likelanguage, it can only carry on if its living.We believe that not only is this true, but itis particularly relevant to Australia. Unlikesome countries with strictly defined,culturally significant dishes that remain
unchanged for generations, Australian foodhas been evolving for more than 200 years.
With that in mind, and followingdiscussions with leading chefs andculinary experts, Gault&Millau Australia haslaunched AussieCuisine.com.au, a researchproject which will attempt to answer this
question. During the next 12 months,we plan to investigate the Australianfood landscape through formal research,symposia and consultation with industryprofessionals and the Australian public.
You can be part of this exciting project byvisiting www.aussiecuisine.com.au and
letting us know what you think. Its yourchance to help define a very important partof our culture.
www.AussieCuisine.com.au
#aussiecuisinemage: Berowra Waters Inn
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7/21/2019 Indulge February
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A SPECIAL LIQUOR STAX PROMOTION
FEBRUARY 2016 7 INDULGE
MR LIQUORMRLIQUOR.COM.AU
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ClaroisaMexican-stylecrisp
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