德國酒例更改

Wines of Germany日前向業界宣佈德國酒例有所更改,其中包括以下兩項:

* Mosel-Saar-Ruwer區於今年的八月一日已正式改稱為Mosel。

* 一直用作代表六項高等Quality Wine級數的

Qualitätswein mit Prädikat [QmP],亦同時被簡化作Prädikatswein。

 

"MOSEL-SAAR-RUWER BECOMES MOSEL – SIMPLIFICATION OF GERMAN WINE LAW

 

With effect from 1 August 2007, the name of the region Mosel-Saar-Ruwer has been shortened to “Mosel.” According to the regional wine-growers’ association president, Adolf Schmitt, this will enhance regional marketing efforts and enable growers in the Saar and Ruwer valleys to position their wines as true specialties within the umbrella term “Mosel”. A situation similar to that in Baden, with its nine districts, whereby growers in specific districts, such as the Kaiserstuhl, Ortenau or Markgräflerland, market their wines as specialties within the Baden region.

 

The regional wine promotion board – heretofore Mosel-Saar-Ruwer Wein e.V. – has been renamed Moselwein e.V. Their Internet site (currently: www.msr-wein.de) is likely to change in the weeks to come.

 

Also with effect from August 1st 2007, the designation “Qualitätswein mit Prädikat” is no longer valid; this has been replaced by the simpler designation “Prädikatswein.” A Prädikat is an attribute that describes the degree of ripeness of the grapes, measured by the natural sugar content of the grape juice at the time of harvest. Grapes with a longer ripening period absorb additional minerals from the soil and develop an increased level of natural sugar. Thus, the riper the grapes, the more aroma and flavour in the wine. Prädikatsweine are never chaptalised.

 

There are six levels of Prädikatsweine in Germany. In ascending order: Kabinett, Spätlese, Auslese, Beerenauslese and the top two Prädikate Eiswein and Trockenbeerenauslese…."

4 Things You May or May Not Know About Me – From 品品

Four things about me that you may or may not have known in no particular order.

Four jobs I have had in my life:

1. TV Host
2. Sales Assistant
3. Marketing Assistant

4. Brand Consultant

Four movies I would watch over and over:
1. Roman Holiday
2. Breakfast at Tiffany’s
3.
家有囍事

4. Gone with the Wind

Four wines I like to drink over n' over (regardless of vintage!) :
1. Krug
2. Grange
3. 
Vintage Port

4. Masseto

Four places I have lived:
1. Hong Kong

2.
Montreal, Quebec, Canada
3.
Toronto, Ontario, Canada
4.
Hong Kong

Four TV Shows that I watch:
1. Thirsty Traveller
2. News
3. House
4. Hell’s Kitchen


Four places I have been (and love!):
1.
Paris, France
2.
Mykonos, Greece
3.
Toronto, Canada
4.
Hong Kong

People who e-mail me (regularly):
1. Pat
2.
Dee
3. Herve
4. Chaxiubao

Four of my favorite foods:
1. Pigeon
2. Foie Gras
3.
蒿麥麵
4. Crab

Four places I would rather be right now:
1. Champagne

2.
Alsace
3.
Prague
4. Bed

Four friends I think will respond (Hey, everyone almost got tagged already…)
1.
老鴨
2. Kitchen CEO
3. Dullchai
4. Saltim


Things I am looking forward to this year:
1.
平安渡過
2. Wine Tour to
Italy
3. My friends’ babies
4. Trip to
Canada with family

Now, What to do….

Hit forward, delete my answers and type in your answers. Then send this to a
whole bunch of people you know INCLUDING the person who sent it to you. The
t
heory is that you will learn a lot of little known facts about those who
know you.

Hope to receive this back from you!

香港首次舉行NOBU WEEK

2007918(星期二)21(星期五)

松久信幸再度來港親身介紹NOBU InterContinental Hong Kong 獨有菜式

日藉名廚松久信幸(Nobuyuki Matsuhisa)將於918(星期二)21(星期五)回港主持全世界NOBU的傳統Nobu Week。松久信幸現時在全球設有19NOBU,是次首度在香港主持一連4 天與客人相聚的Nobu Week。松久信幸每年也會巡視每間餐廳34次,但總是忙著在廚房整頓團隊及監督食物質素。在Nobu Week期間,他會特別花多點功夫在午餐及晚餐時段在餐廳內會見客人,聽取意見。

在這幾天, Nobu分別推介6道菜的Omakase 午餐及 8道菜的Omakase 晩餐,菜式主要是他與得力弟子NOBU InterContinental Hong Kong 主廚黎仕廉(Oyvind Naesheim)的攜手傑作。這些菜式選用了特級的日菜材料,配搭一些香港人最熟悉及喜愛的味道及食材,如鮑魚及自製X.O.醬。

Nobu的新派日本菜在過去20多年不斷演變過來,由他在秘魯及阿根廷的日子到近年世界各地的遊歷,一點一滴的經驗也給了他靈感創作新菜。Nobu過去多次留港嚐試不同的中式材料,所以很快便能設計出多款香港獨有的菜式來。

6道菜的Omakase 午餐每位$688,而8道菜的Omakase 晩餐每位則$1,188。除特定套餐外,單點菜式同時供應。

香港獨有的菜式包括:

椰菜花日式蒸蛋配鮑魚及魚子醬

– 椰菜花加入日本木魚汁蒸熟,加入鮑魚慢煮。待放涼後加上魚子醬。

 

比目魚刺身配X.O.

– 日本比目魚薄切,家製X.O.醬、洋蔥放面,加酸酢汁及鼓油

 

港式拖羅魚刺身脆餅沙律

– 拖羅魚刺身切粒,加入辣麵鼓醬,以生菜盛起再放進墨西哥taco

 

龍蝦配四川式鼓油汁

– 用日本鼓油把龍蝦炒香,加入四川辣醬

 

Nobu Week過後,由922 日起,香港獨家菜式及以下全新菜式將在秋季的單點菜式晚市餐單供應:

香港獨家菜式:

– 炙拖羅魚柳配南美辣椒醬汁

– 牡丹蝦及海膽新式刺身

– 荷葉鹽焗銀鱈魚

– 椰菜花日式蒸蛋配鮑魚及魚子醬

– 比目魚刺身配X.O.

– 港式拖羅魚刺身脆餅沙律

– 龍蝦配四川式鼓油汁

秋季新菜式:

– 味僧醬醃墨魚刺身粒

– 鰻魚伴畳鰯(沙甸魚苗乾薄脆)

– Woodoven焗石班

– 佐駕和牛韃靼伴土佐醋

– 甜蝦刺身配芫茜醬

– X.O. 醬蒸石班

– 甜粟米帶子沙律配日本油子醬

– 鮮施羅魚腩配日本野菇及中國醃菜

秋季新甜品:

– 芒果二食

– 自製雪米糍

– 熱情果條

NOBU InterContinental Hong Kong

– NOBU是在世界各地深受歡迎的日本餐廳,以創意「新派」日本菜式享譽國際,現時在全球設15個城市設有19NOBU(包括香港店以後新增的夏威夷店及澳洲墨爾本皇冠酒店)。主廚Nobu Matsuhisa (松久信幸)結合日本東京傳統的壽司訓練、在南美秘魯及阿根廷的生活點滴,以及在世界各地的遊歷經驗,創出全新派別的日本菜餚。 NOBU InterContinental Hong Kong 是松久信幸於全球13個城市的第17間餐廳,是亞洲區(日本以外)的第一家NOBU,2006年12月24日開業,現每天供應午餐及晚餐。

廚師推介Omakase 晚餐

椰菜花日式蒸蛋配鮑魚及魚子醬*

~

比目魚刺身配X.O. *

~

港式拖羅魚刺身脆餅沙律*

~

龍蝦配四川式鼓油汁*

~

佐駕和牛配黑松露燒汁  

~

壽司併盤

~

日式清湯

~

熱情果條

每位$1,188  

另設加一服務費

(* 全新 NOBU InterContinental Hong Kong 獨家菜式)

廚師推介Omakase 午餐

椰菜花日式蒸蛋配鮑魚及魚子醬*

~

比目魚刺身配X.O. *

~

甜粟米帶子沙律配日本油子醬*

~

佐駕和牛配黑松露燒汁  

~

壽司併盤配麵鼓湯

~

熱情果條

每位$688  

另設加一服務費

(* 全新 NOBU InterContinental Hong Kong 獨家菜式)

首訪囍宴 [食物篇] – 12/8/07

首次到剛搬家的囍宴,原來這兒正是另一私房菜灣仔人家樓上,店子佈置清爽:

 
 
   

頭盤:

清酒黃金一口鮑: 魚子和鮑相融和,咬口足,幾好

  

阿姨仁稔: 頭一趟吃仁稔,很重龍眼果味,但建議牙齒不佳人士小心咀嚼,仁稔的核既大且硬,一個不留神連牙也可咬崩!

海胆凍豆腐: 樣子吸引,海胆味足,配合淡口的豆腐和濃醬油,算是不錯

  

胡麻日本温室蕃茄: 茄夠鮮,麻醬香滑,但兩者拼合總是格格不入,但不得不讚其賣相

 

主菜:

香酥九製陳皮骨: 陳皮味重,香酥也多,肉骨味卻欠奉

 

香芧蝦膏炸鮮班: 魚肉不over,配甜甜的柚子入口,挺不錯。

 

蟹王糯米飯: 這個不俗, 夠鮮香,但稍嫌蟹味被蓋。

 

口水雞: 怕辣的我吃了一小口後在叫救命~~

 

馬蹄雪葩: 清甜爽口,不愛吃馬蹄的我竟吃掉一整份。

金鈎龍鬚菜: 有嚼口, 但個人口味略嫌鹹…

木瓜豬骨煲鰂魚: 一般

 

 

甜品:

燕液蓮香露:Sorry, 一時大慒忘了影最重要的燕窩…是夠料的!

Jacky:

是夜這兒Full House,Jacky忙於穿梭枱與枱之間,招呼食客。囍宴食物水準可以,但據說Menu與兩年前的沒分別,同枱朋友便嫌略欠新意了。

我要挑剔的倒是酒杯,這裡提供的是宜家貨色,愛酒人士要留意了。

 

風球日 – 10/8/07

我知我知,現在月尾才寫10/8做過甚麼有點off,但近來太忙,酒飯局又緊密,update網誌有心無力…都是那句: 包涵包涵!

那天風雨飄搖,事隔兩週仍猶有餘悸。原先約好的飯局因風球取消,但人已在中環,於是打算與友人到IFC看五星大鼠,可是買不到即場戲票(按: 小妹在之後的週末,終了心願看了此好戲),便一心一意找日本料理吃。由中環殺至銅鑼灣,發現除中環稻菊外(可是已Full Booking!),多家日式飯店均已關門大吉…幾經辛苦終找到開平道的意大利館子Da Domenico開飯!

   

時為六時多,我們進內時還未有其他食客,到後來才知道當晚這兒也是Full Booking,且全都出現幫襯,驚覺港人橫風橫雨時仍愛Dine Out!

甫坐下便要了兩杯Sparkling:

La Rocchetta Brut, Metodo Classico, Villongo, Italy

飯餐點了2001 Sanfilippo Brunello di Montalcino DOCG, Italy

吃了:

 
  

意猶未盡,到了Rosedale頂樓的Skyzone Lounge喝杯cocktail才捨得回家:

 

香港仔漁市場 – 7/8/07

每逢有好魚吃,花哥定必通知,之前幾次都錯過了,跟三刀/山刀(兩者皆有人用,有誰可說出哪個才是正確叫法?)總是緣慳一面。今天花哥便號召到香港仔漁市場舉行海鮮午飯,有空檔便立即報名。

今趟並未有機會一嚐三刀/山刀,但有KK大師選了一大堆據說是「普通貨色」的海鮮,我已吃得心滿意足了。所謂「普通」,就包括了一尾五斤重的大鷹鯧,我其實一向不太吃鯧魚,但見那條清蒸巨鯧上枱時魚香四散,忍不住吃了一口,嘩…原來新鮮鯧魚的味道是那麼香滑,這麼一試教我愛上鯧魚了!

其餘海鮮都十分美味,那粉絲帶子又是一絕!整頓飯最可惜的是,由於小女子吃飯速度慢,未及一嚐瀨尿蝦,希望下次有機會吧!

喝了:

招牌奶茶

NV Carpene Malvolti Rose Vino Spumante, Conegliano, Italy

NV Drappier Brut Champagne, Rheims, France

2005 El Dorado Chardonnay, Chile

2005 Domaine Chupin Cabernet D'Anjou, Loire, France

2003 Chateau De Loei Chenin Blanc, Thailand

2004 Moltes Riesling Reserve, Alsace, France


在此感謝花哥和KK大師!

鯉魚門龍騰 – 5/8/07

應親友之邀到鯉魚門的「龍騰」晚飯,飯前更可一睹久違了的彩虹,雖然天陰下驟雨,但心情很舒暢!

海鮮都在「妹記」購買:

凶惡的瀨尿蝦要被困在膠瓶內,以免牠們自相殘殺…

    

我帶了一瓶Sake加一瓶泰國Chenin Blanc,加上親友自備的VDP和Monbazillac,是晚共有四款酒: