Island Life: I Am Drinking Again
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For Labour Weekend I will be going to Feilding.
That's "friendly" Feilding, where they're always happy to see their "townie cousins".
Whoever designed their current cinema advertising campaign (which I was tortured with before seeign District 9 last night) should be sacked.
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Hey hey. Lay off Fielding. Not much they can do wrong there (IMHO). Although, letting that children's toy shop shut down was a close call.
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Results 1 - 1 of 1 for "Iberico brioche crumb". (0.22 seconds)
... continues googling...
Jamón ibérico? Or just, sort of, brioche, but spanish style?
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Jamon. Spiced up in little crumbs. All over the plate.
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My initial response to whiskey with dinner was ew. But then again, I hate whiskey, so my reaction is still ew.
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I laughed. I cried. Nice piece of writing, and I'm a little tearful because there is no way I can go along to that next Wednesday night and then be going into the Reserve Bank lockup at 7am the next morning.
Actually Bollard himself should go along to this event.
David Hayward, over to you....
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This is the most awesome thing you've ever written.
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beautifully written.
i'm sitting here with mouth watering.
not sure if it's for the whiskey or the food.
perhaps both.nice. thank you.
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Hey, it's me
Harrumph.
And I had to read about it in real time on Wammo's Twitter.
The landscape of malt whisky drinking is blotted with snobs. Glenfiddich might be a single malt, but it's more U2 than hip, obscure indie band. U2, of course sells more units, and gets plenty of good reviews.
Genius. Especially seeing that when I went along to U2 last time I was forced to admit to myself that it was a brilliant show.
Readers who would like to try a vertical tasting of Glenfiddich but can't make the dinner may care to know that the little bar on the gaming floor at Sky City has the lot. You may of course have to win some money first.
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Peter Calder knows how to review a meal without being the slightest bit pretentious
I recall a meal review by Peter Calder where he complemented the establishment's steak because 'they were able to cook a steak nearly as good as he could'
Or did I totally miss the joke perhaps..?
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Awesome. Life is good.
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He's a proud man.
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who cares... the Pixies are coming and that is ALL THAT MATTERS NOW!!!
Nice article tho big guy! -
Mmm. So good, I'm just off the retrieve my own copy, douse it in whisky and eat it. And here was me thinking you were tweeting INSTEAD of taking notes.
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Some years back I saw a doco about a salmon farm on or near where they make Laphroig.
They were smoking the salmon - first smearing it with honey - with wood from the Laphroig barrels.
Now, I find Laphroig a little too peaty for my tastes but only a little.
And this sounded awesome. Had some Laphroig handy (although not, sadly, in a barrel) and after a bit of thought I made a marinade of honey and Laphroig and soaked the salmon in it overnight.
It was one of the loveliest things I have ever cooked.
It also remains one of the most expensive things I have ever cooked. About $5 a mouthful, I worked out. Later.
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For that unflinching pursuit of what tastes good, heedless of price, I salute you, Rob Hosking.
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Ardbeg fan, myself. And thoroughly jealous. You OWE me a good lunch and this would have been perfect. On the other hand, you do invite me to the Xmas freelancers' lunch each year, so maybe I still owe you. On the other hand, I'm never above blagging a free invite to anything that involves drinking good alcohol and eating fine food. I ain't too proud to beg. begging. now. next time perhaps.
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@Stephen: its like a lot of things - glad to have tried it, not sure I'd do so again.
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Glenmorangie for smoooooooooooth, Laphroaig for when I want to KNOW I'm drinking a whisky.
Which reminds me, I still have a bottle of Glenmorangie in the cupboard at home - party at my house tonight!
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CHEERS.
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Yay, another whisky interlude. Lagavulin, I say.
For that unflinching pursuit of what tastes good, heedless of price, I salute you, Rob Hosking.
Sadly his tastes weren't so luxuriantly reckless when we flatted together. :)
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accompanied by a foie gras mousse
Was it gavage-based foie gras David? That's what Wiki tells me is the force-fed style... Did you check?
I'm not a food nazi by any means but that stuff makes me sick. Hope they do it the other way where you were.
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And in other news sourced from a billboard, Burger Fuel introduce a wagyu burger. Wit cheese.
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This is living.
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Ardberg for when you want to drink it with people with whom you don't mind sharing. Peaty enough to satisfy me, mild enough to be acceptable to all but the wimpiest malt drinker. But when I want indulgence and / or to deter my companions from sharing ("Here, tray a cip. Oh you don't like it? What a pity, I don't seem to have anything else...") it's Laphroaig.
I even own a small piece of the land on which the distillery stands (become a "Fried of Laphroaig" and you can too).
I've been to whisky tastings and even sat and watched Laphroaigs video streamed "tasting notes". But it had never occured to me to cook with it. Until now.
And though not a great lover of desserts, I can't help thinking ice cream...
(BTW, is that wonderful whisky bar still in Wellington past the end of Courtenay Place, tucked up behind the movie theatre?)
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