GALLERY
OLD IS NEW News from the Mornington Peninsula in Australia where one new vineyard is opting not to use wood casks to age its wines but terra cotta amphorae. This is not new, of course. The amphora has been used for some three millennia as a storage and transport vessel for wine, olive oil and other liquids. It was perfected by the ancient Romans and is still used in Italy today. These vessels are actually made in Chianti where, apparently, the right clay is found. They are transported to Australia, hand-lined with beeswax (just as the ancient Romans did) and set up in the winery to age both red and white wines.
All the brainchild of Jim Manolis, who owns Trofeo Estate at Red Hill outside Melbourne. In real life, he is a scientist and became fascinated by the technique when he was on a tour of Chianti. (For some Australians, Trofeo is important as a former passionfruit farm and the new winery and café was the original Passiona factory). Jim has some skeptical neighbours but time will tell about wine from the amphorae. (We can already endorse the Pinot – totally different from the norm and more like a gentle rosé). www.trofeoestate.com
TWO-STAR CHEF OLIVIER BELLIN AT MANDARIN ORIENTAL JAKARTA Olivier Bellin is a native of Brittany and owner of L’Auberge des Glazicks in Plomodiern. As a young trainee, he worked with some of France’s greatest talents, including Joël Robuchon and Jacques Thorel. In 1998, he took up the challenge of turning his parents’ inn into a top restaurant. Over time, and with the support of Alain Ducasse who invited him to participate in the food France concept, he eventually earned two Michelin stars and a Gault et Millau gold medal. Bellin describes his food as contemporary French “but I like to keep it sublime, authentic and original.” One of his outstanding dishes, fried lobster, chorizo and tomato condiments, was presented at Master Chef France 2011 to be reproduced by Master Chef candidates. During his three day visit to Jakarta, Bellin will present a special menu at lunch and dinner, a Chef’s table and a cooking class: 21-23 March 2013 at Lyon Restaurant. www.mandarinoriental.com/jakarta
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