SHORT OR­DER

The Weekend Australian - Travel - - Indulgence -

GLENN Thompson is the sparkling wine­maker at Do­maine Chan­don Aus­tralia. Best re­cent din­ing ex­pe­ri­ence: Le Comp­toir in St Ger­main, Paris: out­side in the cool of night with a blan­ket on my lap, a glass of bur­gundy and an amaz­ing de­gus­ta­tion of French cui­sine. Must-buy in­gre­di­ent: Fresh truf­fles from Ti­booburra in Vic­to­ria’s Yarra Val­ley. Most em­bar­rass­ing pantry item: Canned soup. Can’t live with­out: Fresh pro­duce and herbs from our vegie patch, and limes straight off the tree for a gin and tonic. I hate: Of­fal. Foams and molec­u­lar gas­tron­omy. Brus­sels sprouts. Fish you can’t fil­let. Favourite cui­sine: French and Span­ish. Next big thing: Sparkling wine cock­tails. Favourite cook­book: Stephanie Alexan­der’s The Cook’s Com­pan­ion. An en­cy­clo­pe­dia of recipes sorted by core in­gre­di­ents for those times when there’s some­thing in the fridge and you have no idea what to do with it. Worst meal I ever ate: ‘‘Chicken’’ fried steak with grey gravy at a diner in Plano, Texas. A re­gional favourite, ap­par­ently. Big­gest culi­nary in­flu­ence: My mum. My last sup­per: A 10-course de­gus­ta­tion, in­clud­ing duck, pork belly, beef cheek, truf­fles and chocolate, mas­ter­fully pre­pared and served with amaz­ing wines, shared with fam­ily.

chan­don.com

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