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.

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