It's been a while

I haven't had many reasons to post lately but I thought I'd put a few of the pictures from the past few weeks up. A few weeks ago I spent the day on the harbour cruising around to three or four eastern suburbs beaches. We drove around and when got tired of a beach, moved on to the next. It was a great day and now I want to buy a 37 foot boat.





































I was pretty glad I made it to the dock because that was the result if a fantastic steak and wine. The wine was so good I got online that night ad bought a few, direct from the vineyard.






This was a good Austrian Riesling because it was the Summer of Riesling, after all. And for those who don't drink Riesling, try it. It doesn't have to be sweet. In fact the crap wines are sweet but the good ones are fantastically acidic and they taste of the soil.












Here's the menu at Fix St James. Go there now!!!!!'






Here's the end of the t-bone when the chef let me sign the expediting bar (ignore the phallic look to it):






Sydney then had both the QE2 and QM2 meet in the harbour. The two largest cruise ships in the world met at the opera house. While they were massive, I still don't see the appeal.


















And the perspective shot of the largest cruise ship in the world.






I have just about all the wine I've acquired since being in Oz. I have one more case to bring home, but now it's the fun part. Time to drink.






We then hit a few wines. The winner was the '91 Cullen Reserve Cabernet Merlot.







Some other wines in this time were:













Just finished dinner at FIX again. Great food and spectacular wine. Had a 2006 d'meure Tassie Pinot. This was a wine not on the menu. The restaurant had an allotment of 3. The owner had 1 to make sure it was good, the second bottle went to the wine director if Australia and this bottle was offered to us. Unbelievable. Great softness but monster flavour.





I really wanted the T-bone again until Stu brought out the 48 hour braised lamb shoulder. Yes, 48 hours.






He paired this with a locally made Sangiovese. An unusual grape for Oz but that's the crazy, wacky wines that this list offers. As the owner said, he doesn't run the restaurant for the money. It's so he can drink the wines he wants. If that's the case, I want in.

And now, on to my 30s.