March 2015
Food & Wine Lovers, March 2015
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MIONETTO Prosecco DOC Avocado, Crab and Treviso at Sky Bar Hilton Pomelo Salad with Lemon Mayonnaise Dressing (4 servings)
Hilton Hua Hin Resort & Spa and Siam Winery held a wonderful party to launch their new Prosecco product. The event was attended by Mionetto’s international distributor Mr. KlausJurgen Kurten, Export Director for Henkell & Co. Setkellerei KG from Germany and Mr. Daniel Schwalb Commercial Director of Siam Winery. Once again Khut Surachet from Siam Winery created a beautiful party with his beautiful girls.
Mixed leaves Grm 60
Chef Gael Lardiere
Cherry tomato cut in quarter Grm 100
Centara Grand Beach Resort & Villas Hua Hin
Avocado cut in half Pcs 2 Pomelo shredded Grm 120 Crab meat Grm 120 Chopped onion Grm 40
Lemon mayonnaise dressing
Chopped spring onion Grm 20
Mayonnaise Grm 100
Dill (decoration 2 pcs) Grm 4
Lemon juice Grm 30
Local watercress Grm 8
Salt Grm 8
Lemon mayonnaise dressing Grm 100
Lime juice Grm 30 Ground black pepper Grm 1 Slice spring onion Grm 2
Method Cut the avocado in half and add some lemon around its surface to avoid oxidizing or turning it black. Mix the pomelo, crab meat, chopped onions, spring onions with the lemon mayonnaise dressing together, check the seasoning to your taste. Fill half of an avocado, add some lettuce and cherry tomato to finish the plate and serve very fresh. Enjoy cooking and love what you do!
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Food & Wine Lovers, March 2015
The last 2 package of Khoa Soi waiting for you
Nok has introduced a real flavour of Chiang Mai which is available by ordering directly from her. She guarantees homemade, fresh and made originally from her Mum’s own recipe. Kao Soi? This could be Northern Thailand’s de facto signature dish, a coconut and curry-flavored noodle soup, coconut milk, stretchy, eggy and crispy noodles. These are the basic ingredients, but let’s not forget the chicken. Chicken legs are boiled with curry and slow cooked for two hours. But together this is a real Northern Thai dish which is not too frightening for the European taste but a wonderful example of the best in Chiang Mai cuisine. More information by phoning 086 338 2203 facebook.com/rotjana.saitakam
Food & Wine Lovers, March 2015
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Centara Grand Beach Resort & Villas Hua Hin Celebrated A Fascinating Chinese New Year
Peter Nilsson, General Manager (second row, middle) and management of Centara Grand Beach Resort & Villas Hua Hin celebrated a fascinating Chinese New Year. The theme of the celebration was Shanghai in the 1930’s; at that time known as “The Paris of the East”. This was a unique experience from those bygone days where music, records, silent black and white films were the symbols of good times. Live old jazz music and good oldie songs of that time took us back to the night life of 1930. The ceremony started with a lion dance parade followed by paying respect to the spirit houses of the resort, extravagant performances and the finale – the Dragon Dance show. A spectacular firework display over the sky created a colourful night to welcome the year of Goat. Over 200 guests enjoyed a grand buffet dinner with Asian and Chinese specialties cooked to perfection. One more time the professionalism of the Centara Grand Beach Resort & Villas Hua Hin gave us a spectacular time.
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Food & Wine Lovers, March 2015
Food & Wine Lovers, March 2015
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Food & Wine Lovers, March 2015
Food & Wine Lovers, March 2015
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Banyan The Resort Celebrated Chinese New Year
C o m e a n d e n j o y C h e f A n d r e a s ' f r e s h l y m a d e p a s t a ' s, w o o d f i r e o v e n b a ke d p i z z a ' s, a n d c h a r c o a l b r o i l e d m e a t s a n d s e a f o o d s. A l l f o o d s a r e h o m e m a d e u s i n g o n l y t h e h i g h e s t q u a l i t y a n d f r e s h e s t i n g r e d i e n t s a v a i l a b l e. 089 150 7928, 0999101018
ab@andreas-ristorante.com
Soi 100/1 Petckhasem Rd, Hua Hin, Thailand (�The Lapa �)
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Food & Wine Lovers, March 2015
Chef’s Pudding Pudding and soaking mixture - A brioche (you can buy at your favorite’s bakery shop) - Milk 100 gr - Whipping cream 400 gr - Brown sugar 80 gr - 5 eggs - 1 Vanilla pod Sides - 2 Mangos - A pinch of Sea salt - Brown sugar 20gr - 1 lime Infused milk with opened vanilla pod and seeds. Warm and leave it to rest. In a bowl, mix together eggs and sugar. Add whipping cream. Sieve milk-vanilla and add it to eggs-sugar and cream mixture. Cut thick slices in the brioche (about 2 cm), and cut them with shape of your choice and bake at 200 c for few minutes. Pour soaking mixture over slices. Mix a bit of butter with a pinch of caster sugar and add to a very hot pan. Put in soaked slices and caramelized on both sides. Bake slices for few minutes at 200c. Mango condiment Cut first mango into 5mm dices. Chop roughly second mango and blend it. Add a pinch of sea salt, grate 1 lime peel and add in juice. Mix mango purée with dices.
Mr. Romain Aletru
Executive Chef of The Lemongrass Restaurant At Banyan Hua Hin
Food & Wine Lovers, March 2015
F 9
Anantara Wine Dinner with Stonefish Wines from Australia
It’s always nice to visit this beautiful Italian restaurant “Baan Thalia” at Anantara Resort and especially for a wine dinner like this. On 28th January we were invited to try the new Australian wines; “Stonefish” by Peter Papanikitas. When one wine is no better than another, it’s difficult to give you my favorite; as wine for me is like music - different mood, different choices. Upon our arrival we were offered Stonefish Sparkling Wine Brut Cuvee to cool us down along with some Mediterranean canapés. The night started being interesting from the beginning. The winemaker is originally Greek, but that has nothing to do with I loved his wines. The Baan Thalia is beautifully decorated in natural tones and long wooden tables. The new chef made excellent choices which perfectly accompanied the wines. For appetiser we had avocado tartar with caramelised scallops, rocket leaf and lemon vinaigrette together with Stonefish Sauvignon Blanc 2013. The wine has an exciting topical fruit taste of pear and citrus. It presents a fresh and lively palate with an uncomplicated and soft progression to a clean finish. An Italian seafood soup with fennel was next with Stonefish Merlot 2010. This Merlot displays plum juice and earthy overtones. Lengthy fruit on the palate is accompanied by a fine grain tannin finish. A perfect winterwarming wine. For entree we had ravioli of braised lamb stew with caramelised onion,
deliciously made and matching wonderful with the Stonefish Shiraz 2012. The wine displays a youthful rich and ripe palate with red berries and spices interwoven with oak. A well balanced, full bodied wine enhanced by soft tannins. As a main course we had duck breast on braised radicchio and polenta cake with anis-balsamic-honey sauce. The duck was cooked to perfection and the polenta cake really surprised me with the strong taste of the sauce. This dish was accompanied by my favorite wine of the night; Stonefish Reserve Cabernet Sauvignon 2010. This Margaret River Cabernet Sauvignon has excellent varietal character with intense blackcurrant aroma and hints of regional bay leaf and quality oak. The palate is medium bodied with a good depth of black forest fruits and a grip of fine tannins, beautifully balanced with superb length. And the dish of the day as I have mentioned already too many times chocolate Lava, the name says it all; The chocolate lovers will simply love it. While I am talking about it my mouth is watering again. And a beautiful dessert like came together with one of the few dessert wines I really liked; Flying Finix 2006. This is a smooth and mellow wine with just enough sweetness to keep you coming back again and again. This beautiful finish to the night left us only with sweet memories. Big thanks to Anantara Resort & Spa for inviting us in this special night and to Mr. Peter Papanikitas who shared with us his passion; his wonderful wines. Stonefish wines “Australian to the bone”.
Wine tasting at Mondo Vino with Wines from Australia Concerto Cabernet Sauvignon
Region: Margaret River Current Vintage: 2010 | Cartons 6 x 750ml This elegant Margaret River Cabernet Sauvignon is deep red in colour with rich ripe fruit characters of black cherry, raspberry, blackcurrant and dark plum on the nose. The palate is full of juicy succulent fruit perfectly balanced with soft tannins and subtle oak. A beautifully structured wine with a silky smooth finish. Bronze Medal – 9th FBAT International Wine
Concerto Shiraz
Region: Barossa Valley Current Vintage: 2012 | Cartons 6 x 750ml Black fruit aromas dominate with rich dark berry and mulberry characters and a deep crimson purple hue. The palate has delicious plum flavours with perfectly integrated tannins to produce an elegantly styled wine.
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Food & Wine Lovers, March 2015
Stonefish Brut Cuvee NV Region: South Australia Alc. Vol. 11.4% | Cartons 12 x 750ml
Stonefish Brut Cuvee is a premium sparkling wine with an embracing appeal. The fresh bouquet is enhanced by yeasty characters, which carry carry through to a rich creamy palate. The flavour is well balanced with a crisp, clean finish.
Garfish Sauvignon Blanc Semillon Region: Great Southern Current Vintage: 2011 | Cartons 12 x 750ml
This Sauvignon Blanc Semillon made from grapes sourced from Western Australia has a crisp clean palate of tropical fruits and citrus progressing to a refreshing finish. With great length, this wine is suited to all occasions.
Stonefish Reserve Cabernet Sauvignon
Region: Coonawarra Current Vintage: 2012 | Cartons 6 x 750ml
This Margaret River Cabernet Sauvignon has excellent varietal character with intense blackcurrant aroma and hints of regional bayleaf and quality oak. The palate is medium bodied with good depth of black forest fruits and a grip of fine tannins. Beautifully balanced with superb length.
Lost Turtle Sauvignon Blanc
Stonefish Reserve Shiraz
Region: Barossa Valley Current Vintage: 2012 | Cartons 6 x 750ml This elegantly styled wine has rich, concentrated aromas of plum, blue and blackberry with a deep crimson hue. The palate has a moderate weight with flavours of of plum supported by hints of spice, perfectly integrated tannins and a subtle tone of cherry on the close.Elegant, with rich aromas of plum and berries, moderate weight and a hint of cherry on the nose. Silver Medal – 9th FBAT International Wine Challenge
Region: Marlborough Current Vintage: 2014 | Cartons 12 x 750ml
Stonefish Sauvignon Blanc
This elegant Marlborough Sauvignon Blanc displays aromas of passionfruit with ripe gooseberry overtones.
This is an exciting Western Australian Sauvignon Blanc displaying an appealing mix of tropical fruit, with pear and citrus. Fresh and lively palate with an uncomplicated and soft progression to a clean finish. This first class Sauvignon Blanc is suited to all occasions.
Youthful, exhibiting vibrant tropical fruit flavours, finely balanced with a crisp lingering finish.
Region: Margaret River Current Vintage: 2013 | Cartons 12 x 750ml
Food & Wine Lovers, March 2015
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Food & Wine Lovers, March 2015