Monday, June 30, 2014

Special Event: Suntory Whisky Tasting

The company had a special Japanese whisky tasting seminar. The seminar was held by Suntory and they explained the methods of distilling whisky, ingredients etc. It was an interesting 45 minutes to say the least. The smell of whisky was strong in the air as we approached the room, a testament of so called 'notes' of the whisky we were about to try.

Three covered glasses was placed on top of a piece of paper explaining the various characteristics of the whisky. We walked through the colour, the notes ie what we expect to smell from the whisky, and what it tastes like. What I learned that you need to return the glass to the nose a few times for you to pick up the various notes they explained. I did manage to identify the fruits and vanilla after a while. Not well, mind you, but enough for me to follow the seminar.

The first is the Hamazaki 12 years old. This is a pretty strong smelling, strong tasting whisky which doesn't really suit my palate at all. While it is supposed to be fruity, the first thing you notice is the strong smell of alcohol for some reason. It was the opinion around the room as well.

The next up is the Hakushu 12 years old. This whisky had to be my favourite of the night. On the nose, it was soft and fruity. On the palate it reminded me of a dry wine, which is always a favourite. There was a smoky peaty taste that wasn't a hit with quite a few people. But I didn't mind it at all.

The last was the favourite of many, the Hibiki 17 years old. It was a rich amber with strong fruits and lily on the nose. It tasted rather sweet but was smooth as silk. It tasted a lot stronger than the Hakushu. 

It was a very interesting seminar that taught me appreciate whisky a little more. But I learned that I would probably not enjoy Scottish whisky and I might pick up a bottle on the way back from Japan at the end of the year.

Saturday, June 28, 2014

Malabar Indian Restaurant, Crows Nest

There are times when you just have this craving for Indian food. It helps that it is still not the height of summer and there is a cool breeze to help with the spiciness from the food. Not that Australian Indian food is very spicy.

We start the meal with the ever popular mango Lassi. Lovely and smooth with a tinge of sourness from the yoghurt. 

We then move onto the Masala Dhosai. It has been a while since I had Southern Indian food. So I was a pretty happy puppy when the gang wanted this.

Look at the varieties of curries we had decided on. Butter chicken, Chicken Tikka Masala, Beef Vindaloo and and Konkan Curry Prawn. All lovely and pretty mild even if they claim it is 'medium'.

Let's have a closer look at the curries enjoyed.

Beef Vindaloo

My favourite, the Konkan Curry Prawn. I like the rich coconut milk base.

I think was the Chicken Tikka Masala. Both curries were red and I can't really tell anymore.

All these paired with steamed basmati rice and soft delicious garlic naan.

Malabar Indian Restaurant

334 Pacific Highway
Crows Nest
NSW 2065 

T: (02) 9906 7343
    (02) 9438 4207 (Take away only)
F: (02) 9332 3745

Opening hours
Lunch: Sunday - Friday 12.00 - 14.30
Dinner: Monday - Sunday 17.30 until late