June 2016

SYDNEYS ENTRE TO
PURE ENJOYMENT
TOMS TASTING TIPS

Page 2
Tom explains the difference between different
fortified wines, including Winter favourites,
port and sherry.

THE BURGER CASE

Page 6
This month The Burger Case braved
Parramatta Road and visited Mister Gees
Burger Truck to try the Geeism.

THE EVOLUTION CONTINUES AT BUZO

Page 4
Jason Dean, the head chef of Buzo, has
introduced a modern European cuisine to warm
you up this Winter.

2 INDULGE

JUNE 2016

TOMS TASTING TIPS

few weeks ago it seemed we may never have a

winter. Well we do, and it certainly arrived with a
vengeance. I am happy it has, as it means I can sit
at night with a block of dark chocolate and my favourite
fortified wines.

Fortified wines can be broken down into four main

categories: muscats, tokays, ports and sherries, or, as we
call them in Australia, muscat, topaque, tawny and apera.

Muscat is made from muscat blanc petits grains, more

commonly known as red or brown muscat. Muscats usually
show raisin, candied oranges, fruit cake, toffee, date and
sometimes rancio characteristics.
Tokay/topaque is made from muscadelle grapes. Like
muscat, it has that luscious flavour profile, with a little more
caramel, toffee or nuttiness, although it usually finishes a
little drier than a muscat.
Port/tawny is made mainly from grenache, shiraz,
mourvdre and touriga, and can have a flavour profile that
changes from dark, chocolaty and fruity to a lighter feel
packed with caramel, toffee, vanilla, orange peel and many
other flavours, including a slightly nutty character that wine
acquires through oxidation while in barrel.

Sherry/apera styles range from being very dry or fino, light

in colour with light nutty almond like aromas, to cream or
even Pedro Ximnez, which are rich mahogany in colour
and velvety smooth in texture. Its flavour profiles lean
towards the toffee, fig, date and molasses side of the vine.

The method for making these wines is essentially the same.

The winemaker does not harvest his grapes until very late
in the season, when the grapes have shrivelled and start
to look like raisins on the vine. These shrivelled grapes are
then picked and crushed to extract the syrupy liquid for
fermentation. To stop fermentation, a neutral grape spirit
or a brandy is added to the liquid and it is stored in old oak
barrels for ageing.
During the ageing process, about five per cent of the liquid
is lost through evaporation each year. This is known as the
angels share, and further continues the concentration
of this rich liquid. Then comes the blending process,
where the winemaker draws the liquid from many barrels sometimes as little as three per cent per barrel - to give him
the desired wine.
These fortified wines are rich, luscious and sweet. They
are wonderful as an aperitif served at room temperature,
or even chilled in the warmer months. Surprisingly, they
are a great accompaniment for foods such as pate, terrine,
soups and stews, spicy Asian cuisine and sauced meats.

Campbells
Rutherglen Muscat
375mL

Seppeltsfield DP57
Grand Topaque 500mL

Without a doubt one

of Australias best
producers, this wine
is crammed with a
mix of raisins, burnt
toffee and fresh
fruit aromas. The
palate is rich and
luscious, with layers
of toffee, caramel
and hints of prunes,
the finish long and
harmonious. I love
this as an ice-cream
topping.

With an average age

of 10 years, only the
best components
from standout years
are introduced
into this fabulous
topaque. The nose
shows honey, toffee
and wood-aged
characters. The
palate is nectar-like,
with mouth-filling
viscosity, caramel
and exotic spice.
Long and lingering,
perfect with cheese.

$32.00

$20.99

Galway Pipe 12 Year

Old Grand Tawny

McWilliams
Hanwood Estate
Amontillado

$34.99

$14.99

Theres no better
way to complement
a platter of cheese
and dried fruits than
a generous pour
of Galway Pipe
12-Year-Old
Grand Tawny
Port. Nutty,
oaky, fruit cake
and toffee notes
are smoothly
integrated with a
powerful kick of
spice and some
acidity providing
balance to
the fortified
sweetness.

An amazing example
of sherry/ medium
dry apera. Matured
in oak for five
years, this wine
shows vibrant
almond and
pistachio nut
flavours, with a
touch of apple
and citrus. The
palate is very
dry with nutty
and malt flavours
integrated
with aged oak
characters. A
great aperitif with
ham, olives and
dips.

I can think of no better way to finish the day than a small

glass of fortified wine. There are so many varieties that
there is definitely one for everyone.
Here a few to help you through the winter.

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facebook.com/TomsCellars

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3 INDULGE

3JUNE
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4 INDULGE

JUNE 2016

THE EVOLUTION CONTINUES AT BUZO

UZO received a warm welcome back to the

neighbourhood when it successfully relaunched
in late 2015, and now owners Mark Campbell
and Phillip Fikkers have appointed rising star on the
Sydney food scene, chef Jason Dean, to implement
their vision for BUZOs evolution into modern European
cuisine.

seasonal produce, the new menus are more refined,

delivering quality and a more seasonal, style. We also
offer weekly specials inspired by the markets freshest
and best ingredients to create full-flavoured, in-season
dishes.

The six-course shared Evolutionary menu is ideal for

those wanting to experience the culmination of the
Jason Dean boasts a wealth of international
BUZO evolution. Indicative of Deans creativity and
the best winter produce, the gastronomic journey
experience, working in Michelin-starred, two Rosette
begins with pickled red cabbage crackers with
and three hatted restaurants, most recently at Bentley
in Sydney. I draw inspiration from food that is infused parmesan custard, followed by scallop carpaccio
with imagination and love, and the new menu at BUZO with pickled baby corn, cured cucumber and dill;
cured wagyu tartare with roasted kale, sweet onion,
exemplifies this, he enthuses.
radish and mustard; confit kingfish with carrot, pickled
Phillip Fikkers explains: By offering fresh and exciting
daikon, coriander and squid ink; grilled lamb rump
dishes, we are evolving BUZO away from the heavier
with pumpkin, parmesan and roasted baby cos and
classic Italian style dishes into a stylish, neighbourhood
finishing with an irresistible malt banana parfait with
restaurant in tune with its fashionable locale, where
coconut yogurt, white chocolate and blueberry.
people return for the style of food rather than one
Normally $75, the Evolution menu is available for $60
particular dish.
only on Tuesday nights.
He adds: While we still draw inspiration from Italy, our
The a la carte menu is equally tantalising. The new
evolution begins by not being defined by one country.
winter menu features a duck ravioli, sweet corn, basil
Our direction comes from modern European cuisine
and wild mushroom broth and is expected to be the
and features a lighter, more fluid, style of cooking than
next signature dish for BUZO.
the traditional heavier European style. With a focus on
In keeping with its food evolution, BUZOs interior
has had a stylish revamp. Guests can get cosy and
enjoy the tantalising new Evolutionary menu, or dine
a la carte or simply drop in from 5pm for a cocktail or
glass of wine to whet their appetite with the extensive
new bar menu. BUZOs impressive bar menu offers
15 choices, including freshly shucked oysters natural
or served with white balsamic and verjuice, sugarsmoked fish fingers with rosemary mayonnaise and
crispy chicken drummettes with green chilli salsa. A
perfect place to sip wine by the glass, enjoy a BUZO
Cosmopolitan and graze leisurely in the casual, relaxed
bar area downstairs.
Guests are warmly welcomed by matre d Stephen

Laing, formerly of Cho Cho San, who has created an

approachable wine list with favourite Italian varietals
to complement the new menu. For those who
want to bring their own bottle, BUZO offers BYO on
Wednesday nights only, an evolutionary concept in the
Woollahra/ Paddington dining set.
BUZOs comprehensive website includes its fresh
winter menu, Evolution menu and bar menu, plus wine
list and more @ buzo.com.au
BUZO is located at 3 Jersey Road, Woollahra and is
open for dinner Tuesday to Saturday from 5pm until
midnight, and lunch on Sunday from 12noon until
4pm. Lunch is also available for groups seven days
by appointment. Reservations can be made by calling
9328 1600 or emailing reservations@buzo.com.au.
BUZO is owned and operated by Mark Campbell and
Phillip Fikkers, the proprietors of the iconic Macleay
St. Bistro, which has been part of the Paris end of
Potts Point restaurant scene for 32 years. The eastern
suburbs duo also has The Deli, Potts Point as part of
their growing hospitality portfolio.

FRENCH ONION SOUP

SERVES 4 TO 6

Ingredients

2.5 to 3kg brown onions

2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1 teaspoon sugar
6 cups beef broth (stock), preferably home-made
(can use 1 cups of chicken and 6 cups of beef
stock)
1 tablespoon flour
1/2 cup white wine, optional
1/4 cup brandy, optional
Bay leaves to taste
4 to 6 baguette slices, toasted for serving
1 cup shredded gruyere cheese (at the bistro,
comte cheese is used)
Method
1. Cut each onion top to bottom: Peel away the skin
2. Slice each half of the onion into thin, evenly-sized
halves
3. Cut the halved slices in half: you will have at least
4 cups of chopped onions. But dont worry too
much about quantities with this recipe; if you have
an extra onion, use it
A SPECIAL LIQUOR STAX PROMOTION

4. Melt the butter with the oil in a

pan set over medium-low heat
5. After the butter foams up and
then settles down, add the
onions and stir to coat with the
butter
6. Cover the pan and cook for 20
minutes on low heat
7. Remove the lid. The onions should
have wilted down somewhat. Stir
in 1 teaspoon salt, a generous
quantity of black pepper, and 1
teaspoon sugar
8. Cook the onions for 40 to 60 minutes. Turn the
heat up to medium and cook, uncovered, stirring
every few minutes, until the onions are deeply
browned
9. As the onions approach a brown colour, heat the
broth in a separate pot
10. Add 1 to 1.5 tablespoons flour to the caramelized
onions and cook and stir for about 1 minute
11. Add the hot broth to the caramelized onions and
bring to a boil. If using wine, add this now too.
Lower the heat and partially cover the pan (add
bay leaves and other herbs now, as well as brandy
if desired). Cook gently over low heat for at least 1
hour or until the broth is slightly reduced

12. Taste and season with additional salt and pepper if

needed
13. Divide the soup between small but deep oven-safe
bowls. Top each with a slice (or two) of toasted
baguette and sprinkle grated cheese in a thick
layer over the bread and up to the edge of the
bowl. Use very hot oven (200 to 220 degrees)
14. Bake for 10 to 15 minutes
Macleay St. Bistro
73A Macleay Street, Potts Point NSW
macleaystbistro.com.au
9358 4891

JUNE 2016

5 INDULGE
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6 INDULGE

JUNE 2016

THE BURGER CASE

BY CASEY WHATTON

Theres no rest for the

good people putting these
burgers together. Each
burger looks like it came
straight off an Instagram
page. What they post is
what youll get. With no
Photoshop, your burger will
On the night I visited, Mister Gees burger for
look as if it was plucked
the night was the Geeism, and what a burger
straight from their Facebook
it was. This wasnt my first time tackling one of page, oozing cheese and
their creations, so expectations were already
smelling of perfection. The
high. Accompanying the great food is the
bun and burger were both
atmosphere, which feels like the set of a Fast
incredibly soft and delicious
and Furious movie, with masses of people
and the double patty was
crowded among the cars enjoying the Geeism. a necessity as always. Half
You know a meal is great when it has the ability the fun of the Mister Gee
to stop a conversation dead in its tracks. I
experience is trying to figure
made the observation that, when many people out what exactly is on the
were sitting down and given their burgers, they burger - the name and photo
is your only descriptor. Even
was silent for the time it took to eat it. This
the finest palate wouldnt be
wasnt due to any awkwardness; its solely
able to guess the concoction
due to the sheer greatness Mister Gee can
used to create their sauces.
create in a burger. People became entranced
eating it, savouring every bite. I found myself
Mister Gee Food truck
park and stop by Mister Gee Burger truck. The
in the same zombie-like state induced by the
is highly recommended. If youre ever on
experience and burger is worth a solid four on
Geeism, only pausing briefly to mention how
Parramatta Road, cursing yourself for using
one of the worst roads in Sydney, put the car in my scale.
good the burger was.
ravelling down Parramatta Road, youll
often notice two things: the traffic and
the line for Mister Gee Burger Truck.
You would notice the line three nights a week;
Thursday, Friday, and Saturday. If youre on
Parramatta Road more than that, I feel your
pain.

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JUNE 2016

7 INDULGE

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LOCATIONS
PARRAMATTA WESTFIELD

LEVEL 5 SHOP 5038

T 9687 1922

EASTWOOD

SHOP 4 161 ROWE ST

T 9874 3778

POTTS POINT

204 VICTORIA ST

T 9357 2855

EARLWOOD

189 WILLIAM ST

T 9718 5169

BRIGHTON

354 BAY STREET

T 9567 1366

CRONULLA

17 THE KINGSWAY

T 9527 3562

RAMSGATE

213 RAMSGATE ROAD

T 9529 5740

DRUMMOYNE

180 LYONS RD

T 9819 7289

ROCKDALE

14 KING STREET

T 9567 6789

EDENSOR PARK

661-671 SMITHFIELD RD

T 9753 5336

COOGEE SOUTH

158 MALABAR ROAD

T 8347 2470

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8 INDULGE

Escape on an Italian journey ...

from the comfort of home

Da Luca Italian Prosecco Bellissimo!

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A SPECIAL LIQUOR STAX PROMOTION

JUNE 2016