Sampling Australia's Restaurants: What's on the menu Down Under? Try some sautéed kangaroo with sun-dried tomatoes, braised emu or wattle seed Pavlova

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for the June 30, 1995 issue

See Also
Australia's New Shades: Already known for Chardonnay and Shiraz, winemakers from Down Under are starting to show what other flavors they can achieve
Australian Quest:In Pursuit of The Great Chardonnay: Where Does the Best Chardonnay Grow?
Bali Highlights: Four outstanding South Seas hotels cradle guests in the utmost luxury without disturbing the island's natural beauty
The Cutting Edge: Cal Stamenov has picked up the culinary torch at Pacific's Edge restaurant in the Highlands Inn in Carmel, Calif.
The Strength To Say No to Bottling
Sultans of Shiraz
A Surprisingly Good Show: Bordeaux's 1993 and 1994 vintages, tasted from barrels, are elegant and balanced; if only they weren't so expensive

Issue: June 30, 1995

June 30, 1995 Sampling Australia's Restaurants What's on the menu Down Under? Try some sautéed kangaroo with sun-dried tomatoes, braised emu or wattle seed Pavlova Editor's note: To give you an idea of the dining possibilities in Australia, Harvey Steiman recorded these impressions of restaurants that are popular with Aussie winemakers.

For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 1995.

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