I have good experiences with that.
11.03.2026 08:39
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I have good experiences with that.
No
No excuse for bad cooking.
It’s amazing how in Spain you can have a great 3-course meal for €15 including wine and coffee while in New Zealand you can have just a main course for 20€ and it’s still shite.
🙏🏿
Why not like with the thumbs
🦍
100 points by Luca Maroni I guess.
Picked up one for the road at Clos Henri (Marlborough).
Against all expectations, the two days stopover in Doha were the highlight of my month in Australia and New Zealand.
The oldest winery in the Americas is Casa Madero in Coahuila state. It sits at 5,000 feet in elevation, on soil dotted with dinosaur bones. 🦕
I declare New Zealand the most barren culinary desert of this planet. What a waste of potential.
Finally a decent meal in NZ, at Goldie’s in Napier.
NZ ‘Camembert’. This one also on the dry side but with more character. Still worse than the most cheap ass Camembert one can buy in France.
My grandfather said They should hang the pastor by the entrails of the priest.
Glad to know the provenance now. I always thought that everyone was religious in the past, but I descend from at least 3 generations of atheists, on both my father's and mother's side.
Flamusse sounds dodgy
I’m not sure if I find the Cloudy Bay (NZD59) four times better than the Yealands (NZD13). The latter had more zing.
In NZ
Lima Bintang Malaysia Cuisine, Otahuhu
My brother (WSET3) calls Burgundy ‘the best disappointment’. 😂
Maranges and Santenay come the closest for me in this taste profile. I like smokey and undergrowth.
I agree the cheese doesn’t deserve to be called Camembert. However, I had many much more expensive Burgundies that were disgusting (thin and sour).
Fransen ook en het zal me boeien.
Naam is niet beschermd.
Tonite I made big NZ mussels cooked in ginger / pepper / tomato with a very fresh and floral Sauvignon Blanc (13NZD).
I picked 3 random cheeses from the Kiwi supermarket. The NZ Gouda with cumin: like Dutch. The NZ ‘camembert’, dryish and tastes like brie.
The smoked NZ smoked cheddar: smoky like smoked scamorza. The PN: like I wished every Burgundy would be at this price point (40NZD).
Two days ago in the Liberty Bar in Melbourne. Great food and drinks.
Melbourne is already better foodwise however until now not up to the standards I am accustomed too, but this local Gamay was ok.
Chinese orange wine at the Builders Arms Hotel (Melbourne)