tag:blogger.com,1999:blog-89891500966526049692024-03-13T20:46:46.698+04:00Mr. and Mrs. R's Muscat DeliMr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8989150096652604969.post-16934097531444275932011-06-13T14:10:00.000+04:002011-06-13T14:10:13.680+04:00A new Deli – Mackenzies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDPfmFsBIdy7ghXz7WdTq3a6TCLEffiHGwnw4da5qIYJncnNqQ4aAkUoxKa5G_bTTRQcLgzs4fcv7m-x5IpASSb5S-mknHAjcTZ1GMtKJiV-dKyerQzxtaxAfBu27Rs2B7PkeHC_VX5Th/s1600/store_mackenzies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDPfmFsBIdy7ghXz7WdTq3a6TCLEffiHGwnw4da5qIYJncnNqQ4aAkUoxKa5G_bTTRQcLgzs4fcv7m-x5IpASSb5S-mknHAjcTZ1GMtKJiV-dKyerQzxtaxAfBu27Rs2B7PkeHC_VX5Th/s1600/store_mackenzies.jpg" /></a></div><br />
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There's a new kid in town. Well, actually, it has been around for a couple of months, but we only just heard about them. <a href="http://www.mackenziesdeli.com/"><b>Mackenzies Deli</b></a> is the first serious attempt to bring gourmet products to Muscat residents. <i>Australian Angus Beef</i>, <i>Scottish seafood</i>, like <i>salmon, lobsters </i>and<i> scallops</i>, and prime <i>Scottish Pork</i>, all can be ordered by email from <b>Mackenzies</b>, and delivered to your home.<br />
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As the company also supplies the hotels and restaurants with their products, you can be sure that products are fresh and of a high standard. This is what they had to say themselves:<br />
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<blockquote><i><span style="font-size: x-small;">We noted a demand in the market for prime quality products and aim to fill this gap with our current product list and with new international products coming on board every week. The focus is very much on quality. Our main beef product for example is Australian Black Angus or Grain Fed Tenderloin, our salmon has freedom foods accreditation and our Oysters are from Loch Fyne, one of the UK's most recognised suppliers. We have recently begun to offer Highland Spring Water, the best-selling sparkling water brand in the UK along with Ireland's favourite tea, Barry's. We are delighted to see our existing customers coming back again and again and also to see our customer base grow daily.</span></i></blockquote>There is a webshop in the making, but until that is finished, you can contact them for a price list and place your order by phone or email. Prices are, admittedly, not low, but that is to be expected with specialty products.<br />
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We do sincerely hope that <b>Mackenzies</b> will be a success, and that they will be able to offer a growing range of fine products. Check out their <a href="http://www.mackenziesdeli.com/">website here</a> and send them an email to for more information.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com3tag:blogger.com,1999:blog-8989150096652604969.post-36064515138272336662011-04-11T16:51:00.000+04:002011-04-11T16:51:19.575+04:00Cheese and Wine Club at the Radisson Blu Hotel<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUeFaz7NtWjVxMOCnU9_VgGWOANQD4rGZRsO__gseRFvvPFA9mPaTecIUQPonvn3vvfNtUeSz9xxVAQRayS7S6va2zwbOvvtoFafvN3adGw2ZUdiiijCUwGwa2lUM_deyY7-xYJS6enCA/s1600/food_cheese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUeFaz7NtWjVxMOCnU9_VgGWOANQD4rGZRsO__gseRFvvPFA9mPaTecIUQPonvn3vvfNtUeSz9xxVAQRayS7S6va2zwbOvvtoFafvN3adGw2ZUdiiijCUwGwa2lUM_deyY7-xYJS6enCA/s1600/food_cheese.jpg" /></a></div><br />
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A very good initiative from the <a href="http://www.radissonblu.com/hotel-muscat"><b>Radisson Blu Hotel</b></a>, a <b>Cheese & Wine Club</b>. The idea is simple: assemble a crowd of wine and cheese lovers, and organise a monthly theme night to showcase the wines of one or two specific producers. Serve cheeses that match the wines, and you're all set to go. As a bonus, the <b>Radisson</b> also promises the occasional guest appearance of a winemaker, who will give inside information on his/her own wines.<br />
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We love the idea and hope the evenings will be a big success. The first <b>Cheese & Wine Club</b> evening is tomorrow, <b>April 12th</b>, from <b>6PM to 9PM</b>. Cost is <b>15.- OMR</b> per person. Reservations are necessary, contact the <a href="http://www.radissonblu.com/hotel-muscat"><b>Radisson Blu Hotel</b></a> to secure your place.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com0tag:blogger.com,1999:blog-8989150096652604969.post-33835986618265490702011-04-10T18:40:00.000+04:002011-04-10T18:40:05.118+04:00Our Opera Mall Wishlist<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCbmQPU2a9GtSYlI_f27U-iHNhAjeD28OiuBRnQFhz4BCMpTo1IneUA_gvJq-zFz8tT-aXIl289Eg23-hLGgfJ6n4dxM04bAcJM4gKqofQ1sZcsLAcd8aqVG9CWEIGEMgHAQrAO8qOtKj/s1600/food_fish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCbmQPU2a9GtSYlI_f27U-iHNhAjeD28OiuBRnQFhz4BCMpTo1IneUA_gvJq-zFz8tT-aXIl289Eg23-hLGgfJ6n4dxM04bAcJM4gKqofQ1sZcsLAcd8aqVG9CWEIGEMgHAQrAO8qOtKj/s1600/food_fish.jpg" /></a></div><br />
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Somehow we missed the <a href="http://www.ameinfo.com/251725.html">news</a> that the new <i>Opera Mall</i> will feature a <b><a href="http://bicegroup.com/">Bice</a> </b>restaurant. This is good news. Although they are a chain, <b>Bice </b>restaurants are renowned for there good quality, upscale Italian cooking. If they get things right here in Muscat, they should be able to compete with the likes of <a href="http://muscatdeli.blogspot.com/2009/10/restaurant-review-tuscany.html"><i>Tuscany</i></a> and <a href="http://muscatdeli.blogspot.com/2009/08/restaurant-review-capri-court.html"><i>Capri Court</i></a>.It is to be hoped, of course, that this restaurant is going to be licensed.<br />
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Now that the <i>Opera Mall</i> is apparently beginning to shape up, it is a fun exercise to think up a short wish list of venues that we would love to see in this mall.<br />
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<b>1. <a href="http://www.carluccios.com/">Carluccio's</a></b><br />
A chain of restaurants and foodshops, initiated by the Italian-British cook <a href="http://www.antonio-carluccio.com/index">Antonio Carluccio</a>. Simple, but well made Italian food, in a relaxed setting. There are already three <a href="http://www.carluccios.com/"><b>Carluccio</b></a> restaurants in Dubai, where they are a success. Next to the food, we are also looking forward to the foodshop, where you can find a fine selection of products, from olive oils to pasta, and from vongoles to pesto. Definitely something that is still missed in Muscat.<br />
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<b>2. <a href="http://www.jonesthegrocer.com/">Jones the Grocer</a></b><br />
More or less the same setup as <i>Carluccio's</i>, but with a bonus: an incredible cheese selection. This Australian concept has expanded to Abu Dhabi, and will soon see its first outlet in Dubai. We've been to the original Abu Dhabi outlet, and it has a great, lively atmosphere. Great for lunch, or just a quick cup of coffee. The food store offers a wide selection of products, including coffee (and coffee machines), jams, and much more. The seperate cheese room is a great experience. You'll be able to buy a variety of high quality cheese, unlike anything else available here in Oman. If Jones would decide to expand to Muscat, we will be regulars.<br />
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<b>3. <a href="http://www.vuedemonde.com.au/bistro-vue.aspx">Bistro Vue</a></b><b></b><br />
If Shannon Bennett still doesn't want to end his Omani adventure <a href="http://muscatdeli.blogspot.com/2011/02/exit-vue-enter-marjan.html">after the closure of <i>Vue</i></a>, we can very much recommend him to re-launch the <b>Vue</b> brand in a bistro setting. He has one already in Australia. Classic French dishes, served with the Bennett flair, but without the pretence (and price tag) of the <b>Vue</b> restaurant, as it was in the <i>Al Bustan Hotel</i>.<br />
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<b>4. <a href="http://muscatdeli.blogspot.com/2009/03/wine-bar-review-oscars-vine-society.html">Oscar's Vine Society</a></b><br />
Although we had a fair bit of criticism during our visit to this Dubai wine bar some two years ago, we would still like to see it (or something like it) here in Oman. Basicly, it is just a relaxed place, with a decent selection of wines by the glass and per bottle. Something we don't have here in Oman, and that we would love to see. A possibility for a liqour license is quite obviously a must, but the same goes for <i>Bice</i> as far as we are concerned.<b> </b><br />
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It is probably too good to be true to have any of these here, but we can all dream, can't we?</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com5tag:blogger.com,1999:blog-8989150096652604969.post-59654683983502883672011-03-13T17:05:00.000+04:002011-03-13T17:05:53.855+04:00Restaurant Review - Al Marjan Bistro<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSGHQ2o5J5EvZR8u19yZ3JvYVWfRgyONrVAUxYr6LfYuv26-xD6QmkP0QK_LbspqBFfX83OVwMcmohTabzVT0bxaQdTtdrRHIE6YCjhDveI8-_-i9V5ym-TBx4Y-3kmw9P8oKour9WeE3/s1600/rest_marjan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSGHQ2o5J5EvZR8u19yZ3JvYVWfRgyONrVAUxYr6LfYuv26-xD6QmkP0QK_LbspqBFfX83OVwMcmohTabzVT0bxaQdTtdrRHIE6YCjhDveI8-_-i9V5ym-TBx4Y-3kmw9P8oKour9WeE3/s1600/rest_marjan.jpg" /></a></div><br />
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The average Muscat diner didn't really 'get' <a href="http://muscatdeli.blogspot.com/2010/01/restaurant-review-vue-by-shannon.html"><i>Vue</i></a>. Maybe the cooking was too complicated, perhaps the pricing to ambitious. We don't know, but we were sorry to see them<i> </i>leave.<br />
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And now there's <b>Al Marjan Bistro</b>. Sitting in <i>Vue's</i> former location bordering <a href="http://www.ichotelsgroup.com/intercontinental/en/gb/locations/overview/mschb?rpb=hotel&crUrl=/h/d/6c/1/en/hotelsearchresults"><b>Al Bustan's</b></a> lobby, and set in exactly the same interior, <b>Al Marjan</b> wants to distinguish itself by serving seasonal, classic French dishes, with a refined touch. Ok, we get that.<br />
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The menu looks promising, and the wine list has been simplified, with a better choice of value wines. We quite enjoyed our food, although there were some ups and downs. The <i>terrine of duck foie gras</i> was disappointing; its fat content was extremely low, causing the liver to be dry and bitter. Whether or not <i>foie gras</i> is ethical, is open for debate, but you have to make a choice. Either serve <i>foie gras</i> as it is meant to be, or give it a different name on your menu. The second starter, <i>lobster salad with mint tabouleh</i>, fared much better. The lovely fresh tabouleh was a very nice counterpart for the rich lobster.<br />
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Of the mains, the <i>braised beef cheeks</i> were most memorable. Ultra-soft, very rich and with a good red wine / cranberry sauce. A classic dish, very well prepared. The other choice, <i>scallops served on fresh herbs</i>, was also enjoyable, but a bit too salty. Dessert (<i>crème brûlée</i>) was very tasty, although –if we're being very picky– it could have been a bit less cold.<br />
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All in all, some very good food. That said, we are not convinced that <b>Al Marjan</b> will be a success. First of all, it is very expensive. With starters between <b>6.500</b> and <b>10.000</b> OMR, and mains ranging from <b>14.000</b> to <b>18.000</b> OMR, you can be sure that your bill will be a hefty one. We spent over <b>70</b> OMR for two, excluding wine. That's a lot. Too much, we like to think, for the type of food that is served. Our other concern is the interior design. It worked well for an upscale restaurant like <i>Vue</i>, but it is lacking the kind of atmosphere that you would expect in a bistro. The fact that only four tables were occupied during our visit didn't help. Just as with the <i>foie gras</i>, it seems like the management of <b>Al Marjan</b> needs to make up its mind. Only then will this restaurant have a chance to survive. Until they do, we don't really 'get' it.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com1tag:blogger.com,1999:blog-8989150096652604969.post-2605087415812975002011-03-08T14:55:00.000+04:002011-03-08T14:55:58.296+04:00Les Saveurs d'Ici et d'Ailleurs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNKdmBJ4iyf7_tk21poBWXaIeAQ-rgP5v1p2ZJmDPrilpHNo3Y0XUo88xj32q76mh0_hSPkZ37-lnqDMSfRaoRkwMyvoL5IE7Jeo8Li8Cb_tMdchW3uJ8h1yqui0DtDBpX5-8OzTvu1Pp/s1600/food_choucroute.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNKdmBJ4iyf7_tk21poBWXaIeAQ-rgP5v1p2ZJmDPrilpHNo3Y0XUo88xj32q76mh0_hSPkZ37-lnqDMSfRaoRkwMyvoL5IE7Jeo8Li8Cb_tMdchW3uJ8h1yqui0DtDBpX5-8OzTvu1Pp/s1600/food_choucroute.jpg" /></a></div><br />
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We told you about the <a href="http://muscatdeli.blogspot.com/2009/12/food-alert-les-saveurs-du-terroir.html"><b>Saveurs du Terroir</b></a> evenings in the <a href="http://www.ichotelsgroup.com/intercontinental/en/gb/locations/overview/mscha"><i>InterContinental Hotel</i></a> before. If you are a true lover of food, you will surely have visited one of these evenings. <br />
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There was a temporary hold on these evenings after the former Resident Manager, Marc Lambert, left last year. But Didier Gourmaud, his successor, made the wise decision to continue, albeit with a slight change in theme. Under the title <b>Les Saveurs d'Ici et d'Ailleurs</b> Gourmaud will not only serve classic French dishes, but also explore other regions and flavours.<br />
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The first evening is planned on <b>March 15th</b>. Contact the <i>InterContinental Hotel </i>for more details and to be added to the mailing list. </div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com1tag:blogger.com,1999:blog-8989150096652604969.post-57214194649958034702011-02-22T08:35:00.000+04:002011-02-22T08:35:09.641+04:00Exit Vue, enter Marjan<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgDrkOz5LuoAiUujFSx5oYM4diWNxWPrDR_YeiVpgSCZOKavjEhp9gU8NP3CshEnSB5hLT_BCzl3JQY7-5XgFxJPMLIFNY3FDCBaPDFRKkYl-w7DEA7o7TPYbwLNLrVkhQGK5UucfTzgi/s1600/rest_marjan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgDrkOz5LuoAiUujFSx5oYM4diWNxWPrDR_YeiVpgSCZOKavjEhp9gU8NP3CshEnSB5hLT_BCzl3JQY7-5XgFxJPMLIFNY3FDCBaPDFRKkYl-w7DEA7o7TPYbwLNLrVkhQGK5UucfTzgi/s1600/rest_marjan.jpg" /> </a> </div><br />
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The <a href="http://www.ichotelsgroup.com/intercontinental/en/gb/locations/overview/mschb?rpb=hotel&crUrl=/h/d/6c/1/en/hotelsearchresults"><b>Al Bustan Hotel</b></a> announced the opening of the <i>French bistro</i> <b>Al Marjan</b> on their <a href="http://www.facebook.com/#%21/pages/Al-Bustan-Palace-InterContinental-Muscat/124295107389"><i>Facebook</i></a> page with this text:<br />
<blockquote><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}"><span class="UIIntentionalStory_Names" data-ft="{"type":"name"}"> </span><span style="font-size: x-small;"><span class="UIStory_Message" style="font-weight: normal;">Al Marjan Bistro is open today at Al Bustan Palace InterContinental Muscat. A stylish and distinctive seasonal restaurant, Al Marjan Bistro will bring the quintessentially French passion for great food to Muscat’s dining scene.</span></span></h3></blockquote>So, after they found out that Muscat's dining scene wasn't quite ready for <a href="http://muscatdeli.blogspot.com/2010/01/restaurant-review-vue-by-shannon.html">Vue's innovative cuisine</a>, the Al Bustan team decided to revive an old formula. There is still a slight chance that this isn't the end of Shannon Bennett's adventure in Oman, as we heard rumours that a<i> <a href="http://www.vuedemonde.com.au/bistro-vue.aspx">BistroVue</a></i> may open in the <i>Royal Opera House Complex</i>, once that is finished. Let's wait and see. In the meantime, we'll give <b>Al Marjan</b> a try.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com0tag:blogger.com,1999:blog-8989150096652604969.post-62503734336679663972011-02-09T14:31:00.000+04:002011-02-09T14:31:28.093+04:00Taste of Dubai – 3-5 March 2011<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0vQDTxF3yE_tDtiZyiowA0lNVJivTQP29i1vzFSC0K9xaOrVqbz78O_yJ-xWAhXT73Wg3pf2QE_5rQlNmpA1z_rMw5j4O750RJ1m0twKvCRCvE06y97QFoyV26ylu5hdp4DOPj7jNa-6/s1600/taste_rhodes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0vQDTxF3yE_tDtiZyiowA0lNVJivTQP29i1vzFSC0K9xaOrVqbz78O_yJ-xWAhXT73Wg3pf2QE_5rQlNmpA1z_rMw5j4O750RJ1m0twKvCRCvE06y97QFoyV26ylu5hdp4DOPj7jNa-6/s1600/taste_rhodes.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.tasteofdubaifestival.com/"><b>Taste of Dubai</b></a> is coming up again. From <b>3 to 5 March 2011</b> you'll be able to taste your way through Dubai's finest restaurants in a relaxed outdoor setting. We enjoyed the last two episodes, and although the organisation was a bit of a mess last year, we still recommend a visit. Have a look at their <a href="http://www.tasteofdubaifestival.com/">website </a>for specifics on events per day.<br />
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Well underway already, but still worth mentioning is <a href="http://www.gourmetabudhabi.ae/ad2011/english/index.php"><b>Gourmet Abu Dhabi</b></a>. More high-brow and serious than <b>Taste of Dubai</b>, but also a chance for some unforgettable experiences. How about a dinner in the company of <i>Katharina Prüm, Joh. Jos. Prüm's</i> winemaker? With a tasting of their fabulous <i>Mosel</i> wines of course. The festival only lasts for another week (until the 15th), and many of the events are already sold out. If you plan a visit, you'd better check the <a href="http://www.gourmetabudhabi.ae/ad2011/english/index.php">website</a> soon.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com0tag:blogger.com,1999:blog-8989150096652604969.post-39314499110411364512011-02-06T11:50:00.001+04:002011-02-22T08:35:56.868+04:00Caramel French Bakery<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYHlg-TrctYa1dgd9nNQsQPcVvvF4sbDVDZGT9o2yZI1bqC3fU0idgukyKq_FkD3h5vbaWrLgdDDl_GEZ3kMUrqPykTIAwB3wSIeTRtgIoGq-zvfVkQkwtp5PZQi7llFyk9-agbaLhDha/s1600/store_caramel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYHlg-TrctYa1dgd9nNQsQPcVvvF4sbDVDZGT9o2yZI1bqC3fU0idgukyKq_FkD3h5vbaWrLgdDDl_GEZ3kMUrqPykTIAwB3wSIeTRtgIoGq-zvfVkQkwtp5PZQi7llFyk9-agbaLhDha/s1600/store_caramel.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>There is a buzz going around in town. Wherever we go we hear people asking eachother if they tried 'that new bakery' yet. They mean <a href="http://www.carameloman.com/"><b>Caramel</b></a>, the French bakery that recently opened in <i>Ghubra</i>. We knew it was coming, so we were excited to try some of the products once the store finally opened in January.<br />
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<b>Caramel</b> offers breads, pastries and a selection of food products such as <i>Valrhona</i> chocolate. The bread we tasted was very good, but we got really excited after trying the <i>pain au chocolat</i>. Puff pastry is not something that any of the other bakeries in Muscat master. But <b>Caramel</b> is different. Made with the proper flour and butter, their puff pastry gives you an instant feel of holiday in France. We loved it. The <i>meringue au citron<b> </b></i>and <i>hazelnut cake</i> were equally good.<br />
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Wonderful products, with great attention to good ingredients and detail; <b>Caramel</b> is a very fine address for Muscat foodies. You might struggle to find the store, as its location is a bit of the beaten track, so have a look at their <a href="http://www.carameloman.com/New%20Folder/contact.php">website</a> before you go.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com2tag:blogger.com,1999:blog-8989150096652604969.post-54577706701934166482011-02-02T11:22:00.000+04:002011-02-02T11:22:31.367+04:00Oman Food Festival<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX2ypu6rCk1wkOyqqDRtWqozAaulA3Y0LEGxA2_il0h3WLCucmdEbHjPLTK6n-kNWuuD2aGKLalXeaf7mJzI_y6FRtiU_SxnRhxJeJyZvK7xB3F0WhOtr3hwDAOaRvSrZa-L7kJOUQ-tp/s1600/events_muscatfoodfest.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX2ypu6rCk1wkOyqqDRtWqozAaulA3Y0LEGxA2_il0h3WLCucmdEbHjPLTK6n-kNWuuD2aGKLalXeaf7mJzI_y6FRtiU_SxnRhxJeJyZvK7xB3F0WhOtr3hwDAOaRvSrZa-L7kJOUQ-tp/s1600/events_muscatfoodfest.jpg" /></a></div><br />
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A festival dedicated to <b>Omani food</b>, wow. As part of the yearly <a href="http://www.muscat-festival.com/"><b>Muscat Festival</b></a>, the first <b>Oman Food Festival</b> is held in the <i>Qurum Natural Park<b> </b></i>from Frebruary 5th. In co-operaration with the <i>Oman Tourism College</i>, the festival will be a showcase of traditional Omani Cuisine. Next to that, a number of the four and five star hotels will present dishes from their international restaurants. The website of <a href="http://www.muscat-festival.com/"><b>Muscat Festival</b></a> gives precious little information on this event, but you can read a bit more in these articles in the <a href="http://main.omanobserver.om/node/39156"><i>Oman Observer</i></a> and <a href="http://www.theweek.co.om/disCon.aspx?Cval=5071"><i>The Week</i></a>. <br />
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We will, of course, pay a visit to the festival and see if it is as good as it seems. More to follow.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com3tag:blogger.com,1999:blog-8989150096652604969.post-1930310680420964152011-01-30T14:48:00.001+04:002011-02-26T08:25:56.118+04:00Restaurant Review – Sammak (As Sifah)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuy8N53cbczfMdhcz00j-Sogk8z9oeXkfxJMnVw6VtdfBpJgdknJ_B2TeblK_jbBY8J2AjzMeZ51-r1JjtCSW-aaPx3a0IRpLS7suxwQNoPH-VJikl0ArS3SyaqdjL8wlqV3Fhyphenhyphen9Y8qGEn/s1600/rest_sammak.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuy8N53cbczfMdhcz00j-Sogk8z9oeXkfxJMnVw6VtdfBpJgdknJ_B2TeblK_jbBY8J2AjzMeZ51-r1JjtCSW-aaPx3a0IRpLS7suxwQNoPH-VJikl0ArS3SyaqdjL8wlqV3Fhyphenhyphen9Y8qGEn/s1600/rest_sammak.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Hello, we're back. It's been a while since our last post, other things are keeping us occupied at the moment. But we plan to post a bit more regularly in the future.<br />
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In order to create some goodwill after messing up our favourite beach for a weekend getaway, tourism development company <i>Muriya </i>opened a seafood restaurant on the <b>As Sifah Beach</b>, called <b>Sammak</b>. The restaurant is part of a larger piece of beach development, including a smack of palm trees, watersport facilities, and a playground. Opened late 2010, the restaurant still looks new and fresh. Although <i>Muriya</i> was the developer of it all, <b>Sammak</b> is managed by locals from the village of <b>As Sifah</b>, and the menu is filled with the daily catch of the local fishermen. All good news for local development.<br />
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And it must be said, <b>Sammak</b> is a very enjoyable place to spend a lazy Friday afternoon. The food is simple, but good. Our catch of the day (<i>koffer</i>) was fresh as can be, which is exactly what you want in a place like this. Don't expect any culinary surprises, simply enjoy the food and the great surroundings. And while you're there, have a look at the construction work on <i>Jebel Sifah</i>, that's going on close to it.<br />
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Any downsides? Sure. Service is clumsy and slow, the menu isn't very clear (there are some choices written on a blackboard, but everybody seems to receive the same grilled fish), and the prices are a bit on the high side for this kind of food (about <b>7.500 OMR</b> a person for appetisers, main and a soft drink). But still, we left with a positive feeling.<br />
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What's more (and probably worse) is that many of the new buildings are already showing signs of decay. The showers are falling apart, and the toilets are a mess. Let's hope that <b>Sammak</b> is just as nice to visit in a year's time as it is now. If it is, we will surely be regulars.</div>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com1tag:blogger.com,1999:blog-8989150096652604969.post-42579613136504947122010-09-15T11:34:00.009+04:002010-09-15T11:41:45.635+04:00Dubai Deli: Milk & Honey<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vIrxUnAfpbmxxoOpVrIdMz2KGu4eKC3aflPyAI_wM9Lx_Iup5PlGWiZBD7LymCk9kG7p2AZDjNpxTXemKwFRap_ZmRArdj4hTolhd1apxNcDMG4P0KrGzyu1LkQ4mnOQ5-e6Do5GU0qp/s1600/food_milkhoney.jpg" /></div><br />
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A good article in <a href="http://www.timeoutdubai.com/"><b>Time Out Dubai</b></a> this week. They discuss the <i>Deli Supermarket</i> <b>Milk & Honey</b>, located on the <i>Palm Jumeirah</i>.<br />
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Now that <a href="http://muscatdeli.blogspot.com/2009/11/store-review-gourmet-station-dubai.html"><b>Gourmet Station</b></a> has apparently closed its doors (hardly surprising given our lackluster experience), it is good to see another venue for buying delicatessen. We can't tell you yet if it's any good, but we will check it out soon.<br />
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In the meantime, <a href="http://www.timeoutdubai.com/restaurants/features/17703-milk-honey-in-dubai/page/1">check out the full article on the <b>Time Out</b> website</a>.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com4tag:blogger.com,1999:blog-8989150096652604969.post-87078708768627943232010-09-06T14:34:00.005+04:002010-09-06T16:09:51.275+04:00The Muscat dining scene, what to do to fight boredom?It's a bit limited, wouldn't you agree? The <span style="font-weight: bold;">Muscat dining scene</span> we mean. There is probably around a handful of high end restaurants, the odd interesting mid-priced place, but mostly unenventful grill houses, chain restaurants and burger joints. Granted, it's easy to find a real good Indian meal for next to nothing, but we would like a bit more variety. More liveliness. It would be good to see more interesting restaurants opening. <span style="font-weight: bold;">La Brasserie</span> in Muttrah looked like a very welcome addition, but failed to impress us so far (a review will follow after a next visit). <a href="http://www.facebook.com/group.php?gid=17103548887"><span style="font-weight: bold;">Ubhar</span></a> (in Bareeq al Shatti) has an interesting concept, but is extremely lonely in its sort.<br /><br />So why isn't more happening? In our opinion there are a number of reasons. In no particular order, and without having done any scientific study on the subject:<br /><br /><span style="font-weight: bold;">1. Hotel chains</span><br />Most fine dining restaurants are located in the four and five star hotels, since they are the proud owners of a liquor license. A logical situation, but also one that prevents adventurous culinary things from happening. Although there is certainly enough talent among the hotel chefs, the restaurant concepts of the hotels do not always allow it to show. <a href="http://muscatdeli.blogspot.com/2009/10/restaurant-review-tuscany.html"><span style="font-weight: bold;">Tuscany</span></a> and <span style="font-weight: bold;"><a href="http://muscatdeli.blogspot.com/2009/08/restaurant-review-capri-court.html">Capri Court</a></span>, to<span style="font-weight: bold;"> </span>give just two random examples, are good restaurants, but we can't help but think they would be much better if their chefs had to fight for their reputation as independent restaurateurs, instead of working within the safe hotel environment. The <span style="font-weight: bold;">InterContinental</span>, to give another example, has a highly talented and motivated crew, but lacks the restaurant to give them a podium.<br /><br /><span style="font-weight: bold;">2. Lack of culinary culture</span><br />We know what we're talking about here. Our home country doesn't exactly have the French or Italian gastronomical heritage to fall back on. Just 25 years ago, there wasn't much to do in the restaurants of our cities. Yet, that has rapidly changed. Increased standard of living, education of chefs and more demanding guests are just a number of reasons for the giant leap in quality. The current situation in Oman is very much comparable to that of Northern Europe some 25-30 years ago. So it may just be a question of time. It is good to see that the hospitality academies are trying to educate young Omani chefs, but it will take time before they reach a high level. Meanwhile, the average Omani doesn't seem to have a huge interest in gastronomy, least of all in their own Arabic cuisine. Countries like Syria and Lebanon have a bustling dining scene, where traditional dishes are held in high regard. Either modernised or traditional, the level of cooking is much higher than can be seen here. We are afraid it is lack of interest, and the average Omani would rather eat a Big Mac. A saddening thought.<br /><br /><span style="font-weight: bold;">3. The difficulties of setting up a business</span><br />We have a huge respect for anyone who makes the effort to start a new business. Starting something new is always incredibly difficult. And we realise it is nearly impossible to start your own fine dining restaurant in Oman, outside of a hotel, and with liquor license. There is a clear reason why licensed restaurants outside hotels are mostly owned by big companies. Otherwise they couldn't exist. And serving your scallops without a glass of <span style="font-style: italic;">Chablis</span> is just a lot less attractive for your guests. So what do you do if you want to start your restaurant business in Oman? Right, you get hold of a franchise license of a chain that has well proven itself and you go for the easy money. Or you take the well paved road of offering <span style="font-style: italic;">pasta</span>, <span style="font-style: italic;">burgers</span>, <span style="font-style: italic;">kebabs</span> and <span style="font-style: italic;">steaks</span>. Can't go wrong with that one!<span style="font-weight: bold;"></span><br /><br />Taken these factors into account, our best hope for new and exciting restaurants are new hotel openings. That looks rather bleak at the moment, thanks to the economic downturn. The hotels in <span style="font-style: italic;">The Wave</span> are delayed until around 2013, and the <span style="font-style: italic;">Four Seasons </span>and other <a href="http://www.jebelsifah.com/"><span style="font-style: italic;">Jebel Sifah</span></a> hotels will open from 2012 on. We don't know what the current status is on the ambitious plans for the <span style="font-style: italic;">InterContinental</span> hotel, and the <span style="font-style: italic;">Bausher Fort Hotel</span> (see the <a href="http://www.omran.om/forthotel.htm"><span style="font-style: italic;">Omran</span></a> webpage for this), but we fear those are long term projects as well. Maybe the <span style="font-style: italic;">Royal Opera House</span> and its surrounding area will bring us something new. Let's hope so.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com2tag:blogger.com,1999:blog-8989150096652604969.post-52386765652701611412010-08-25T10:49:00.002+04:002010-08-25T13:01:04.550+04:00Restaurant Review: Wasabi Sushi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIJwolw8A99HPTc5L5VyFxN1Zp-DwMZ4ZUwPSYg1qpoVHgsTowGRwL3XhL45XDoA2cEv5_Mmjmp3KamtVFBHHnKsgjMaPjG4I8YQLLehM39V8w42b3dXbTj2ECF_ZORMDxVavBHLB0x76/s1600/food_sushi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIJwolw8A99HPTc5L5VyFxN1Zp-DwMZ4ZUwPSYg1qpoVHgsTowGRwL3XhL45XDoA2cEv5_Mmjmp3KamtVFBHHnKsgjMaPjG4I8YQLLehM39V8w42b3dXbTj2ECF_ZORMDxVavBHLB0x76/s400/food_sushi.jpg" alt="" id="BLOGGER_PHOTO_ID_5509238775582307058" border="0" /></a><a href="http://muscatdeli.blogspot.com/2009/09/restaurant-review-tokyo-taro.html">We told you before</a> about our love for sushi. We were happy, therefore, to find <span style="font-weight: bold;">Wasabi Sushi</span>, a relative newcomer in the Muscat dining scene. It's located in the <a href="http://www.bareeqalshatti.com/"><span style="font-weight: bold;">Bareeq al Shatti Mall</span></a>, and has been open for some two months.<br /><br />The small, trendy looking restaurant specialises in <span style="font-style: italic;">sushi rolls</span>. Next to that it offers some <span style="font-style: italic;">sashimi</span>, a couple of <span style="font-style: italic;">salads</span> and <span style="font-style: italic;">miso soup</span>. That's all. The choice in sushi rolls is quite big though, and we don't mind a limited menu. In fact, we prefer it to those 'a little bit of everything' menu's such as the one at <span style="font-weight: bold;">Japengo</span>.<br /><br />The food at <span style="font-weight: bold;">Wasabi Sushi</span> looks as trendy as the interior. And it's not bad. The <span style="font-style: italic;">tiger roll hoso maki</span> is a tasty roll with tempura prawn as main ingredient. <span style="font-style: italic;">Tuna sashimi</span> is served on ice. A nice touch, although the fish needed a bit of warming up on the plate to let its flavour come out. There are also some less succesful creations. The <span style="font-style: italic;">california roll</span> tastes rather bland and the <span style="font-style: italic;">nigiri's</span> (rice lumps with a piece of fish on top) are made with too much rice, as a cause of which the taste of the fish gets lost.<br /><br />The quality of the fish is good, but there is hardly a local fish to be found on the menu. Tuna being the exception. Many of the dishes are made with <span style="font-style: italic;">eel </span>(which is nearly extinct and should be avoided altogether), <span style="font-style: italic;">salmon</span>, <span style="font-style: italic;">prawns</span> and <span style="font-style: italic;">surimi</span> (listed on the menu as 'crab'). It would have been so much better to see fish like <span style="font-style: italic;">hammour</span> and <span style="font-style: italic;">kingfish </span>on the list. A missed opportunity in our opinion. A last critical note: for a restaurant that carries <span style="font-style: italic;">wasabi</span> in its name, they supplied us with precious little bits of the stuff. Granted, we like our food a bit spicy, but we can't recall that we ever needed to ask for three extra portions in any other sushi restaurant.<br /><br />But even if we take all this into account, we're still quite positive about <span style="font-weight: bold;">Wasabi Sushi</span>. Overall, the food is quite tasty. Not mindblowing, and it doesn't come close to the quality of <a href="http://muscatdeli.blogspot.com/2009/09/restaurant-review-tokyo-taro.html"><span style="font-weight: bold;">Tokyo Taro</span></a>, but it's a nice place to eat if you fancy a bite in between shopping or on your way to some place. Sushi never comes dead cheap, but with a bill of <span style="font-weight: bold;">27.000 OMR</span> for two, including one drink each, <span style="font-weight: bold;">Wasabi Sushi</span> is relatively affordable. The restaurant isn't licensed. We hope it survives, the night we visited there were more waiters around than guests. It deserves better.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com2tag:blogger.com,1999:blog-8989150096652604969.post-48633009370009833992010-08-21T18:27:00.004+04:002010-08-21T19:05:51.675+04:00A grain of salt...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7oUR5KXOeKi2XRzQ-Kp0DwjZYGdYlMcZFNodwiSnKBCvHf-MPVppIRygmJv49Mw2VZjc1212K1fZfcI5Fi86P33uPQZvHBVLyzJb5OQ_CC74LIgS2i95g6qo5F9Enls3cCU50hYkS9UA/s1600/food_salt.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7oUR5KXOeKi2XRzQ-Kp0DwjZYGdYlMcZFNodwiSnKBCvHf-MPVppIRygmJv49Mw2VZjc1212K1fZfcI5Fi86P33uPQZvHBVLyzJb5OQ_CC74LIgS2i95g6qo5F9Enls3cCU50hYkS9UA/s400/food_salt.jpg" alt="" id="BLOGGER_PHOTO_ID_5507869905158765042" border="0" /></a>We just returned from a long (and we like to think well deserved) holiday. Our usual practise is to bring back as many items as we can, that are difficult to find in Muscat. A few bottles of special wine are always included, but olive oil, (balsamic) vinegar, cheese and sausages are also favourites.<br /><br />This time we filled our bags with foie gras (we are well aware of the controversial nature of this, but we can't stop eating it), different kinds of dried mushrooms, truffle oil and salt. Salt? Yes, salt. <span style="font-weight: bold;">Fleur de Sel</span> to be precise. This is the salt that is gained from salt pans. While the sea water dampens in those pans, a thin crust forms on top. This layer is hand harvested. It has a very fine structure, and is said to be the most delicate of all salts. Sounds snobbish to you? It might be, but we really like the taste of this salt. And because it is notoriously difficult to find here, we thought it would be a good idea to bring back a small stock.<br /><br />On a short visit to the <span style="font-weight: bold;">Qurum Carrefour</span> we noticed a large stack of.... yes you guessed it, <span style="font-weight: bold;">fleur de sel</span>. Slightly grumpy, because we could have used valuable baggage space for something else, we loaded some more into our cart. You never know how long stock lasts. So if you want to try this special salt, hurry to Carrefour and buy some. But do us a favour please. Use it where you can taste it, and don't waste it on boiling your potatoes!Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com12tag:blogger.com,1999:blog-8989150096652604969.post-23873101786634309992010-05-26T15:00:00.000+04:002010-05-26T15:00:34.956+04:00Wine Review - Chateau Mont-Redon Chateauneuf-du-Pape 2006<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh8-RGkidgEw4xdpCQ8RfkLFgd-WQ7NeRd7cT_LGcz1nrh6n00FdZuIVSkCqNSEiEiZaTtVJeqUXTMi_WTYrQ-1KJTkrQDiJrUXWWOMA-8mxD1fvi-cyuiNgIQwuXeYSXkH2metgT4DAg/s1600/wine_montredon.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh8-RGkidgEw4xdpCQ8RfkLFgd-WQ7NeRd7cT_LGcz1nrh6n00FdZuIVSkCqNSEiEiZaTtVJeqUXTMi_WTYrQ-1KJTkrQDiJrUXWWOMA-8mxD1fvi-cyuiNgIQwuXeYSXkH2metgT4DAg/s400/wine_montredon.jpg" alt="" id="BLOGGER_PHOTO_ID_5472529351307680082" border="0" /></a>It may well be one of the most traditional wine regions in France: <span style="font-weight: bold;">Châteauneuf-du-Pape</span>. Its wines are renowned for their ability to age for decades; they are dark, full and tannic. And they aren't cheap.<br /><br />If you are looking for a good example of a classic, ageworthy Châteauneuf-du-Pape, <span style="font-weight: bold;">Château de Beaucastel</span> is a great example. <span style="font-weight: bold;">OUA</span> just might have some in stock, but don't expect them to come cheap. It may be a better idea to buy some in France and bring them back with you.<br /><br />A number of Châteauneuf-du-Pape producers make wines that are made in a more fruitforward, accessible style. These have less structure and depth, but their great advantage is that they are more enjoyable when young. A good example of this style is the wine is <span style="font-weight: bold;">Château Mont-Redon 2006</span>. It is relatively affordable (<span style="font-weight: bold;">13.900 OMR</span> at <span style="font-weight: bold;">African & Eastern</span>), yet has a bit more to offer than your usual daily drinker. Dark coloured, with lovely dark cherries and plum, supported by a medium tannic backbone, with spices and licorice on the finish. Don't drink it too cool, as some less enjoyable green flavours come to the front. This is great with a leg of lamb. This is not a wine to age for decades, but if you have a wine fridge (and patience) you could try to save a bottle or two to drink in the coming 5 years.<br /><br /><span style="font-weight: bold;">Château Mont-Redon</span> also produces a white <span style="font-weight: bold;">Châteauneuf-du-Pape</span>. Once we've tasted that wine, we will report back here.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com3tag:blogger.com,1999:blog-8989150096652604969.post-72966455014901261802010-05-05T10:07:00.003+04:002010-05-05T12:14:43.208+04:00Wine Review: The fine value of Villa Maria<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD1TysKAz5QNU0xiiqPkwlmXhzaIrmnm9qs6gDrX-zy5_b1O7SjccLJCIcfflZ80FGIbkKUOOSIu7Eld97ohoJFTLwh9GcaY_wCF2IrRrJbFk8QhN3x0WKNzWqB-IW1OMYBZ60UfpVgZ2/s1600/wine_villamaria.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD1TysKAz5QNU0xiiqPkwlmXhzaIrmnm9qs6gDrX-zy5_b1O7SjccLJCIcfflZ80FGIbkKUOOSIu7Eld97ohoJFTLwh9GcaY_wCF2IrRrJbFk8QhN3x0WKNzWqB-IW1OMYBZ60UfpVgZ2/s400/wine_villamaria.jpg" alt="" id="BLOGGER_PHOTO_ID_5467666883408986914" border="0" /></a>Winemaking is relatively new to <span style="font-weight: bold;">New Zealand</span>. It is therefore quite a remarkable accomplishment that the <span style="font-weight: bold;">Sauvignon Blanc</span> wines from this country are ranked among the best in the world.<br /><br />In their short history of winemaking (New Zealand has only been seriously producing wine since the 1960's), the country wisely avoided the mistake of bigger brother Australia, of producing masses of cheap bulk wine, that harm the overall reputation of the country. New Zealand's moderate climate lends itself perfectly to the production of white wines, but in recent years the country's reds (especially <span style="font-weight: bold;">Pinot Noir</span>) have also gained in popularity.<br /><br /><span style="font-weight: bold;">Villa Maria</span> is a family owned winery, that manages a number of vineyards in different regions of the country. They produce a diverse range of wines, and are known for their constant quality. The white wines in the <span style="font-weight: bold;">Private Bin</span> range offer very fine value. The <span style="font-weight: bold;">Riesling 2008</span> (6.900 OMR) is supple and fruity, and although it has some residual sugar, doesn't come across as off-dry. It offers a tad more body than German rieslings, but is by no means heavy. We are also fans of the <span style="font-weight: bold;">Private Bin Sauvignon Blanc</span>, but haven't seen it in stores here. It seems that only the <span style="font-weight: bold;">Cellar Selection Sauvignon Blanc</span> is available (8.900 OMR). While a very good wine, we don't feel it offers enough extra stuffing to choose it over the Private Bin.<br /><br />These wines are available at <span style="font-weight: bold;">African & Eastern</span>. They also carry a <span style="font-weight: bold;">Chardonnay Private Bin</span>, a rosé and red, neither of which we have tasted so far.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com2tag:blogger.com,1999:blog-8989150096652604969.post-48724125416183177462010-04-11T15:10:00.001+04:002010-04-13T15:23:03.659+04:00Our favourite cheap eats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnXBA0peA9tF-OEX4vETomPm3y7mjVPzNpNhntNDQo4MVtVAtCc-0zmyJb0-0XfaYacpCOGnF6D9H756d-_Vpsui_b3Cb1F0zIU8ptu8KMaMbrqvi8czJqlCA0IH34OsCELoLqBg1rX-C/s1600-h/cheap.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnXBA0peA9tF-OEX4vETomPm3y7mjVPzNpNhntNDQo4MVtVAtCc-0zmyJb0-0XfaYacpCOGnF6D9H756d-_Vpsui_b3Cb1F0zIU8ptu8KMaMbrqvi8czJqlCA0IH34OsCELoLqBg1rX-C/s400/cheap.jpg" alt="" id="BLOGGER_PHOTO_ID_5444351286777053682" border="0" /></a>We have been horribly absent of late, we realise that. To make up for that we'll give you three of our favourite cheap eats. Exclusive dining is fun, but sometimes it is just as satisfying to find restaurants where you find extremely good value for money, or just a good meal at a bargain. None of the following restaurants will win any michelin stars, but they do represent fine value.<br /><br /><span style="font-weight: bold;">Al Ziyara, MSQ</span><br />This is a popular hang-out with the Omani and expat youngsters alike, but we go there for the cheap, but tasty Lebanese food. Although neighbouring <span style="font-weight: bold;">Kargeen</span> may look better, we feel the <span style="font-style: italic;">mezze</span> at <span style="font-weight: bold;">Al Ziyara<span style="font-style: italic;"> </span></span>taste better. We especially like the <span style="font-style: italic;">kibbeh</span>. They also offer very good shisha. A full meal including drinks and shisha shouldn't set you back more than 5 or 6 OMR. And that's much better than <span style="font-weight: bold;">Kargeen</span> as well.<br /><br /><span style="font-weight: bold;">Saravanaa Bahvan</span><span style="font-weight: bold;">, Ruwi</span><br />Situated on Ruwi Street, this vegetarian Indian restaurant is always busy. And rightfully so. The <span style="font-style: italic;">dosa's</span> are particularly in favour, and may well be the best in town. The extensive menu also offers enough other treats to choose from. For a mere 3 OMR (including drinks) you can expect to leave fully satisfied. The restaurant may have a bit more of a fast food feel than, let's say, <span style="font-weight: bold;">Woodlands</span>, but the food certainly isn't any less. Perhaps even better.<br /><br /><span style="font-weight: bold;">Turkish Palace</span><span style="font-weight: bold;">, Al Mawaleh</span><br />When we just moved to Oman, this was our regular neighbourhood hangout. We don't live in the area anymore, but we still have good memories of the food in <span style="font-weight: bold;">Turkish Palace</span>. Located next to the <span style="font-weight: bold;">Markaz Al Bahja </span>mall, this restaurant offers both outside and inside dining. The outside area is bordering a car park, for that truly cosy local experience. The food makes up for the surroundings however. The <span style="font-style: italic;">mezze</span> are all good, but we always made sure to leave a bit of appetite for the <span style="font-style: italic;">grilled kebabs in yoghurt</span>. Feel-good-food. We slightly prefer the food at this restaurant to that of Muscat favourite <span style="font-weight: bold;">Turkish House</span>, but there's nothing wrong with that place either. Expect to pay about 5 OMR for food and drinks at <span style="font-weight: bold;">Turkish Palace</span>.<br /><br />We will post some more restaurants in due time. Meanwhile, if you have some favourite cheap places of your own, please let us know. We are always looking forward to trying some new addresses.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com1tag:blogger.com,1999:blog-8989150096652604969.post-34855854640387647982010-02-15T15:29:00.002+04:002010-02-15T15:44:40.763+04:00Pasta week in Capri Court<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1y85zOxLfmQvMHP32oais8SdlwlespjzZgpOc7tuTLcCWm2QsJP58sgtrSSHsr8A8SX1Y7pw3ixw9icu7bj_wUffTEZW-OALjzIWGdIi71NxOP7WlgPuX5Vd0OJflAwaQz4uLJ57Kc6C/s1600-h/rest_capricourt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1y85zOxLfmQvMHP32oais8SdlwlespjzZgpOc7tuTLcCWm2QsJP58sgtrSSHsr8A8SX1Y7pw3ixw9icu7bj_wUffTEZW-OALjzIWGdIi71NxOP7WlgPuX5Vd0OJflAwaQz4uLJ57Kc6C/s400/rest_capricourt.jpg" alt="" id="BLOGGER_PHOTO_ID_5438431189525001906" border="0" /></a><a href="http://www.spinosi.it/spinosi/Prodotti/Vincenzo-Spinosi"><span style="font-weight: bold;">Vincenzo Spinozi</span></a>, one of Italy's finest pasta makers, is coming to town. From <span style="font-weight: bold;">21 to 27 February</span> he will present a special menu in <span style="font-weight: bold;">Shangri La's Capri Court Restaurant</span>. This is what the press release had to say:<br /><blockquote><span style="font-size:85%;">"From <span style="font-weight: bold;">21 to 27 February 2010</span>, Capri Court restaurant at Shangri La's Barr al Jissah Resort and Spa will welcome the legendary Italian pasta maker, <span style="font-weight: bold;">Vincenzo Spinosi</span>, who will bring a touch of Italian flair as he presents a special à la carte menu of mouth-watering dishes prepared with his signature brand of hand-made egg-based pasta. The 'Prince of Pasta' will be joined by guest chef <span style="font-weight: bold;">Mauro Taufer</span> from Hotel Excelcior in Venice."</span></blockquote>Spinosi's pasta has quite a reputation throughout the world, and initiatives like these need encouragement, so we will be there to taste the action. The menu is only served during dinner times. For reservations, contact the hotel at 24776565.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com4tag:blogger.com,1999:blog-8989150096652604969.post-85482753872721208132010-02-14T16:25:00.001+04:002010-02-14T16:27:20.615+04:00Wine review - Pascal Jolivet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF74QKN9VGbNdKP1HZs-t9z9HQgpEjVh-CatewaM6btmBS0HjczQ8QAu9cljdFy60l8lwF8eVT1Sc60BBgEmj0esWTOCVXtE_8TkRnEEzUPJu28O44Wbfqb8Nd1Rlihg_XPIMtwNGBAc1i/s1600-h/wine_jolivet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF74QKN9VGbNdKP1HZs-t9z9HQgpEjVh-CatewaM6btmBS0HjczQ8QAu9cljdFy60l8lwF8eVT1Sc60BBgEmj0esWTOCVXtE_8TkRnEEzUPJu28O44Wbfqb8Nd1Rlihg_XPIMtwNGBAc1i/s400/wine_jolivet.jpg" alt="" id="BLOGGER_PHOTO_ID_5436596757357363042" border="0" /></a>We haven't done a study on the subject, but it wouldn't surprise us if <span style="font-weight: bold;">Sauvignon Blanc</span> is the world's most popular grape. You see it all over the world, from <span style="font-style: italic;">New Zealand</span> to <span style="font-style: italic;">Chili</span>, and throughout the whole of Europe. Wines from the <span style="font-weight: bold;">Sauvignon Blanc</span> grape comes in many styles, depending on climate, soil and style of wine making.<br /><br />The source of the grape is <span style="font-weight: bold;">France</span>, where its fame started in the <span style="font-weight: bold;">Loire </span>region. Wines from <span style="font-weight: bold;">Sancerre </span>and <span style="font-weight: bold;">Pouilly Fumé </span>are famed for their complexity, and dry yet fruity character.<br /><br /><span style="font-weight: bold;">Pascal Jolivet</span> is an interesting winemaker in this region. He believes in making wines true to the character of the vineyard and climatic conditions. Sound logical, but it is more difficult than you'd think. Jolivet's wines are all aged on stainless steel, so not a single piece of wood in the wines. His wines are characterised by a certain sense of restraint, combined with an impressive array of subtle, but intense flavours.<br /><br />He produces several ranges of wines, but at our local <span style="font-weight: bold;">OUA</span> shop we only ever found the wines simly called <span style="font-weight: bold;">Sancerre</span> and <span style="font-weight: bold;">Pouilly Fumé</span>. They are not cheap, both cost close to <span style="font-weight: bold;">20 OMR</span>. But if you're willing to spend this amount of money on a bottle of wine, you'll be rewarded. The wines are by no means simple. They need a bit of work to be appreciated. The <span style="font-weight: bold;">Pouilly Fumé</span> is a bit fuller and extravagant, compared to the <span style="font-weight: bold;">Sancerre</span>, which is slightly more elegant and racy. Both have their distinct qualities and are equally good.<br /><br />The current vintage of these wines would be <span style="font-weight: bold;">2008</span>, but we only saw <span style="font-weight: bold;">2006 </span>and <span style="font-weight: bold;">2007</span> on the shelves. Normally we wouldn't advice buying wines of older vintages, but in this case it's ok. These wines can deal with some bottle age, it even adds some complexity.<br /><br />If you want something a bit more special than your everyday quaff, or if you're in need of a last minute Valentine's Day wine, go ahead and buy some of this.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com0tag:blogger.com,1999:blog-8989150096652604969.post-21948667918193555882010-02-02T15:30:00.004+04:002010-02-02T16:10:02.464+04:00Two serious foodie events coming up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ59K7E2Qp-9Snnh-QKL6EflwYTakI28E9isbqSdSH4Mb5UwNrI4n7HN1StFHytIpbOmzJ48SSVtj6LrhVjgNgCPiInqkmUiW0GVLXpmncXqX1k8zvzQl2QTNjcAiJx89OkqhMaAdKdQQM/s1600-h/events_gourmetabudhabi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ59K7E2Qp-9Snnh-QKL6EflwYTakI28E9isbqSdSH4Mb5UwNrI4n7HN1StFHytIpbOmzJ48SSVtj6LrhVjgNgCPiInqkmUiW0GVLXpmncXqX1k8zvzQl2QTNjcAiJx89OkqhMaAdKdQQM/s400/events_gourmetabudhabi.jpg" alt="" id="BLOGGER_PHOTO_ID_5433608535224476866" border="0" /></a>We were pretty pleased with the <a href="http://muscatdeli.blogspot.com/2009/03/review-taste-of-dubai.html"><span style="font-weight: bold;">Taste of Dubai</span></a> festival last year, so we're more than happy to recommend this year's edition to you. It will be held from <span style="font-weight: bold;">17 to 20 March 2010</span> at <span style="font-weight: bold;">Dubai Media City</span>. The lay out will be pretty much the same as last year: local restaurants have the opportunity to present small dishes, and there are a number of special events, such as wine tastings and cooking master classes by renowned chefs. For more information and booking of tickets: <a href="http://www.tasteofdubaifestival.com/">look here</a>.<br /><br />Another promising event takes place in <span style="font-weight: bold;">Abu Dhabi</span>. From <span style="font-weight: bold;">5 to 19 February</span> the city is the scene of <span style="font-weight: bold;">Gourmet Abu Dhabi</span>; two weeks full of culinary delight. The organisers of <span style="font-weight: bold;">Gourmet Abu Dhabi</span> did a great job in putting together a tantalising programme. Several michelin-starred chefs are flown in, with 3-starred Alain Passard and Régis Marcon as showstoppers. You can choose to follow masterclasses by the chefs or attend one of the dinners. Some of those are accompanied by wine tastings of prestigious domains, such as <span style="font-style: italic;">Egon Müller, Pio Cesare</span> and <span style="font-style: italic;">Paul Jaboulet Ainé</span>. Their winemakers will be there as well. If you ever needed an excuse to visit Abu Dhabi, this is it. More information can be found <a href="http://www.gourmetabudhabi.ae/ad2010/english/index.php">here</a>.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com1tag:blogger.com,1999:blog-8989150096652604969.post-25878373107280767142010-01-27T10:06:00.004+04:002010-02-02T11:44:33.458+04:00Restaurant Review - Vue by Shannon Bennett<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgOtKPI0ntfFvXCg37kAYw2CuTuD_Caxti3eJAdkYWhMidVVKdZ4TScYmQT_Kzq2HVpMsp6DQfGsAqAxUI-sWvNepPjzwS8fg0oQxOZdomqRUkyh3kKsPZ7d15iXJ9etXSHcva4w6Ncpm/s1600-h/rest_vue.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgOtKPI0ntfFvXCg37kAYw2CuTuD_Caxti3eJAdkYWhMidVVKdZ4TScYmQT_Kzq2HVpMsp6DQfGsAqAxUI-sWvNepPjzwS8fg0oQxOZdomqRUkyh3kKsPZ7d15iXJ9etXSHcva4w6Ncpm/s400/rest_vue.jpg" alt="" id="BLOGGER_PHOTO_ID_5431297189737252482" border="0" /></a>We have been planning a review of <a href="http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hotel-features/dining/restaurants/muscat-albustanpalace"><span style="font-weight: bold;">Vue by Shannon Bennett</span></a> for quite some time now, as it is –without a doubt– Muscat’s best restaurant.<br /><br />Our last visit to the restaurant was the fourth since its opening last year. We must say that our best experience was during an evening that Shannon Bennett himself was present, but chef Josh Lewis does a very good job at keeping up Bennett’s reputation. The level is constantly high, and although we may have one or two things to complain about, these are minor details.<br /><br /><span style="font-weight: bold;">Vue</span> is not cheap. A seven course menu gourmand will set you back 40 OMR. But it has a lot to offer in return. First and foremost, <span style="font-weight: bold;">Vue</span> is the only restaurant in Muscat that employs truly knowledgeable staff. Sommelier Brigid Hoskins is a delight for wine lovers and the serving staff is well educated and confident. Those who want to spend less have the choice of a five course dinner (28 OMR) or choosing three courses from the limited menu. The menu changes frequently.<br /><br />We like the way <span style="font-weight: bold;">Vue</span> handles its ingredients: fish is sourced from the Muttrah souq and herbs and (some) vegetables are home-grown. All this shows care and love for produce.<br /><br />Wines aren’t cheap either, and this is something that troubles us a bit more. While it must be said that <span style="font-weight: bold;">Vue</span> puts a big effort into offering a large selection of wines (some of which are especially flown in for the restaurant), prices of those that are commonly available in Oman are also many times higher than in other restaurants around the city. You have to search hard to find a good deal on the wine list. Probably the best option for your wallet is to let Mrs. Hoskins choose wine pairings to your menu. Her choices are impeccable.<br /><br />On to the food. All dishes are prepared with care and thought out in great detail. We particularly enjoyed the <span style="font-style: italic;">truffle and wild mushroom risotto with tarragon paste</span>. It is rich and generous, but well balanced thanks to the fresh spiciness of the tarragon. A <span style="font-style: italic;">scallop packed in shellfish bisque jelly</span> offers a funny and tasty gimmick, but is in visual spectacle outclassed by a <span style="font-style: italic;">‘cigar’ filled with foie gras mousse, and with smoky chocolate crust</span>. We saw this trick before, when it was served as dessert (and filled with chocolate instead of liver), but it is still a feast for the eye. It tastes good as well, but the foie gras is a bit light for the smoky chocolate, which tends to overpower slightly. The next two courses are highlights. <span style="font-style: italic;">Kingfish with a cheesy bread crust, on parsley purée, served with red wine reduction</span> is a stunning combination. Where we were critical about <span style="font-style: italic;">Bait al Bahr’s</span> way of handling fish, this dish shows how contrasting flavours can still produce a stunning dish. The cheese crust gave body to the fish, which made it capable of standing up to the red wine reduction. This, in turn, had enough acidity to lift the flavours and the parsley purée added a lovely bitter spicy contrast. A perfect dish? It would have been if the fish hadn’t been slightly overcooked. Not yet dry, but just too far. The main course is stunning is well: <span style="font-style: italic;">breast and leg of pigeon on carrot purée with a selection of baby vegetables</span>. The pigeon is perfectly cooked, the breast tender and juicy, and the leg prepared as confit. They form a lovely, smooth combination of flavours with the carrot purée and baby vegetables. Is everything perfect? Nearly. Several components in different courses could have done with less salt. The stock of the risotto and scallop, as well as the sauce accompanying the pigeon were all too salt. A minor detail.<br /><br />After a good piece of <span style="font-style: italic;">pont l’évêque cheese </span>follows a lovely dessert with several small treats of which <span style="font-style: italic;">ginger ice cream </span>and <span style="font-style: italic;">camomile mousse</span> make the biggest impression. Original flavours and truly delicious.<br /><br />We were glad to see a large selection of digestives, ranging from Cognacs and Whiskies to Vintage Port, all offered by the glass.<br /><br />The final bill is best paid with your eyes closed. But it doesn’t matter really. Dining at Vue makes us happy. We enjoy the knowledge and enthusiasm of the staff, and have great fun eating food that is clearly prepared with love. On top of that, it is very, very good. A Muscat Must.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com2tag:blogger.com,1999:blog-8989150096652604969.post-50179495243173248682010-01-16T14:41:00.005+04:002010-01-20T15:07:27.641+04:00Restaurant Review - Bait al Bahr<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VBjNsuVkn-CW_IvtIDW-p35qTr63vy_l7zDyc_Fz4r8brOoAMoidpMhvkXEfjw2AuiHFxKehQJQUtcEfBjy1xuVExHdZ4xpk9FGVXQJHcKYYQI-O596sYGBQLgvE1xsVtL91ftMW5TaN/s1600-h/rest_baitalbahr.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VBjNsuVkn-CW_IvtIDW-p35qTr63vy_l7zDyc_Fz4r8brOoAMoidpMhvkXEfjw2AuiHFxKehQJQUtcEfBjy1xuVExHdZ4xpk9FGVXQJHcKYYQI-O596sYGBQLgvE1xsVtL91ftMW5TaN/s400/rest_baitalbahr.jpg" alt="" id="BLOGGER_PHOTO_ID_5427287234114404274" border="0" /></a>We love fish. Given Oman's incredible richness in seafood, it is surprising to see only a small number of specialised seafood restaurants. Sure, there are numerous grill restaurants that will serve you cremated kingfish, but that's not what we mean.<br /><br />One of the few is <span style="font-weight: bold;">Bait al Bahr</span>, on the beach of <a href="http://www.shangri-la.com/en/property/muscat/barraljissahresort"><span style="font-weight: bold;">Shangri La's Barr al Jissah Resort</span>.<span style="font-weight: bold;"></span></a> Our last visit to this restaurant was almost a year ago. Our best recollection of that evening was the <span style="font-style: italic;">platter of fresh seafood</span>; a wonderful collection of raw mussels, clams, oysters etc. on ice. Combined with a fresh white wine, life could hardly be better.<br /><br />But we also remember disappointing main courses: overcooked tuna and a confusing dish with koffer made that we left with a double feeling. About time for a second visit. It was quite disheartening to see that the menu hadn't changed in a year's time. A restaurant with a limited menu, such as <span style="font-weight: bold;">Bait al Bahr</span>, should be able to offer their guests something new every once in a while, don't you think?<br /><br />We didn't like the look of the <span style="font-style: italic;">catch of the day</span>, which –quite frankly– looked like the catch of a couple of days before, so decided to order some dishes of the menu. Mr. R's <span style="font-style: italic;">prawn cocktail</span> with three types of dressing was refreshing and fine. Mrs. R was less pleased with her starter of <span style="font-style: italic;">grilled scallop on a spicy mango salad</span>. The sweet mango completely swept away the mild sweetness of the scallops, leaving only a salty and smoky grilled flavour. Not bad per se, but a pity of those beautiful scallops. They were –we must add– perfectly grilled.<br /><br />Mrs. R decided to give the main course of <span style="font-style: italic;">Omani koffer, with harissa and fried parsnip</span> a second chance, while Mr. R chose <span style="font-style: italic;">baked hammour with zatar crust</span>. We can be short here: we disliked both. One of the delights of fish is that it is perfect to create light dishes, delicate and refined. These were heavy and filling. It seems the chef tried to create meat dishes out of fish. You'd wonder why.<br /><br />The wine we drank with the food was good. A lovely crisp and dry <span style="font-weight: bold;">Riesling</span> by the Alsatian top producer <span style="font-weight: bold;">Hugel</span>. The high end wines of this producer belong to the best in the world, and while their entry level wines are nowhere near as good, they do provide a good introduction to the wines of the Alsace and offer fair value for money. The wines of <span style="font-weight: bold;">Hugel</span> are available through <span style="font-weight: bold;">African & Eastern</span>.<br /><br />Luckily, desserts saved dinner from ending in complete disappointment. <span style="font-style: italic;">Date pudding, with caramel pecan nut ice cream</span> tasted very nice, although the date pudding wasn't technically a pudding but a cake (and tasted more of chocolate than date, oh well, at least it tasted good). Mrs. R was very happy with her <span style="font-style: italic;">vanilla pannacotta, with pink grapefruit jelly and rhubarb granite</span>, which was very refreshing, although perhaps overly sweet.<br /><br />Service was fast. Too fast. It took the staff less than an hour to serve us three courses, including coffee and tea. A bit of time in between courses wouldn't have hurt at all.<br /><br />We are still not convinced by <span style="font-weight: bold;">Bait al Bahr</span>. As a true seafood restaurant it is disappointing. We would rather spend some extra money and go to <a href="http://muscatdeli.blogspot.com/2009/05/restaurant-review-beach-restaurant.html"><span style="font-weight: bold;">The Beach Restaurant</span></a> or choose one of the fish dishes in <a href="http://muscatdeli.blogspot.com/2009/06/restaurant-review-come-prima.html"><span style="font-weight: bold;">Come Prima</span></a>. But for a fresh seafood platter and a glass of wine this place is perfect. Ideally, we'd enjoy sundown in <span style="font-weight: bold;">Bait al Bahr</span> and then continue our dinner somewhere else. A pity the restaurant only opens at 7PM.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com0tag:blogger.com,1999:blog-8989150096652604969.post-51814066157192037872009-12-28T09:45:00.003+04:002009-12-28T10:19:55.314+04:00New Year's Fizz<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdgDFtCRxjAipbQMR3yDZkvSr7HAZZMB5fXSF-NYYuLy5czwifvX8CEifcc72PAzKU2yYPqdcexQhoXxOBPMT4h3bAKksA2wzzvPneYGqJwPjMliKtIH99CJ-vksJu6uC41L_4aduCnvD/s1600-h/wine_champagne.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdgDFtCRxjAipbQMR3yDZkvSr7HAZZMB5fXSF-NYYuLy5czwifvX8CEifcc72PAzKU2yYPqdcexQhoXxOBPMT4h3bAKksA2wzzvPneYGqJwPjMliKtIH99CJ-vksJu6uC41L_4aduCnvD/s400/wine_champagne.jpg" alt="" id="BLOGGER_PHOTO_ID_5420160829567465490" border="0" /></a>It's the time of the year for <span style="font-weight: bold;">Champagne</span>. Although we love the stuff, we hardly ever buy it here. It's just too expensive. We would have loved to give you a comparison between different brands, but buying a couple of bottles to test is something our liqour license budget doesn't allow. Therefore, we are going to give you a couple of links to some interesting articles on the subject. You will be able to find some good suggestions and background here:<br /><ul><li><a href="http://www.ft.com/cms/s/2/090927fa-e515-11de-9a25-00144feab49a.html">Jancis Robinson's weekly column in FT</a></li><li><a href="http://bbrblog.com/2009/12/18/champagne-on-the-rocks/">Berry Bros' wine blog</a></li><li><a href="http://www.winespectator.com/webfeature/show?id=41458">Wine Spectator on Champagne</a></li></ul>Most of the major brands are carried by either <span style="font-weight: bold;">OUA</span> or <span style="font-weight: bold;">African & Eastern</span>, so have a look around. If you're looking for a reasonable, more or less budget Champagne, we would suggest <span style="font-weight: bold;">Lanson Black Label Brut</span>. This brand usually offers good value for money. And if you're feeling decadent, why not go for <span style="font-weight: bold;">Billecart-Salmon Rosé</span>. It is our favourite rosé Champagne. Quite pricy though, at 50 OMR.<br /><br />The best option for your budget is probably to skip Champagne altogether and go for a sparkling alternative. There are plenty around, most of them being much cheaper than 'the real thing'. <span style="font-weight: bold;">African & Eastern</span> offers the South-African <span style="font-weight: bold;">Simonsig Kaapse Vonkel</span>. Ridiculously cheap at <span style="font-weight: bold;">5.900 OMR</span>, and a very decent glass of sparkling wine at that.<br /><br />Whatever your choice of drink will be on New Year's Eve, we hope you have a splendid evening. And we wish you a very good 2010 with lots of good food and lovely wine.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com1tag:blogger.com,1999:blog-8989150096652604969.post-89755764448598289942009-12-20T15:18:00.005+04:002009-12-23T12:01:22.795+04:00Modern tradition - The wines of Quinta do Portal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfADrUoCG6xELH2LeImWepC2DYWqOTlfIUiEkWJdPch4P3V0cc4HANsEeSRdKBXu8DHsNviQkGjZNW9owhZHv1Eh58ZItfYQlHeFghogTUvmmM9GIMkbeHXTPV83d5IG7tDDmSq8BGA3w4/s1600-h/wine_portal.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfADrUoCG6xELH2LeImWepC2DYWqOTlfIUiEkWJdPch4P3V0cc4HANsEeSRdKBXu8DHsNviQkGjZNW9owhZHv1Eh58ZItfYQlHeFghogTUvmmM9GIMkbeHXTPV83d5IG7tDDmSq8BGA3w4/s400/wine_portal.jpg" alt="" id="BLOGGER_PHOTO_ID_5417276424798369378" border="0" /></a>We told you before about our love for port wine. Christmas is a classic opportunity to enjoy some port, and the <a style="font-weight: bold;" href="http://muscatdeli.blogspot.com/2009/09/wine-review-taylors-late-bottled.html">Taylor's LBV 2003</a> we suggested earlier may be a good one to enjoy after Christmas dinner. If you wish to spend some serious money on a bottle of port, the <span style="font-weight: bold;">Taylor's 20 Year Old Tawny</span> is also a very respectable choice (around 50 OMR at African & Eastern).<br /><br />While the quality of port is widely recognized, the table wines of the Portuguese <span style="font-weight: bold;">Douro Valley</span> are less well known. They deserve better. The wines from this region are beautiful and gaining in quality year after year. Typically, red wines from the Douro are ripe and concentrated with dark fresh fruit, and the whites offer plenty of spice, minerality and (tropical) fruit.<br /><br />There is only one Douro wine producer available in Oman, which is a pity. Nevertheless, this producer, <a href="http://www.quintadoportal.com/main.php"><span style="font-weight: bold;">Quinta do Portal</span></a>, is interesting enough to give some attention here. It is one of a group of wineries who are at the forefront of the quality explosion of Douro wines in recent years.<br /><br />Anyone who ever visited the Douro region will appreciate the challenges winemakers face here. The vineyards are extremely steep, as a result of which almost all grapes need to be harvested by hand. The grape varieties are all traditional Portuguese, with names you'll hardly find outside Portugal. <span style="font-style: italic;">Touriga Nacional</span>, <span style="font-style: italic;">Tinta Roriz</span> (which is the same as the Spanish <span style="font-style: italic;">Tempranillo</span>) and <span style="font-style: italic;">Touriga Franca</span> are the most popular ones for both port and wine. Yet, there are also many vineyards with old vines, where a mix of many varieties is planted. It is often unknown which varieties are planted there, many of them being obscure and ancient. These traditional grape varieties (and the large amount of old vines) contribute to the unique taste of Douro wines. In the old days the wines could be a bit rustic (especially whites), but thanks to modern vinification techniques they are now fresh and clean, with plenty of potential.<br /><br /><span style="font-weight: bold;">Quinta do Portal</span> produces a large array of both port and table wines. Only a small selection of these is available through <span style="font-weight: bold;">OUA</span>. The <span style="font-weight: bold;">Quinta do Portal Douro Branco 2007</span> is a very good example of a good Douro white. It offers lovely spice and licorice notes, as well as ripe pear and some tropical fruit. It will pare nicely with fish dishes, or even some light meat. It is a pity that its red counterpart, <span style="font-weight: bold;">Quinta do Portal Douro Tinto 2003</span>, is a couple of years too old. To give this wine the credit it deserves, you should at least be able to try the 2005 (or younger). Both wines are around 10 OMR, which is on the pricy side. At that price, we would recommend to try the white and wait for a newer vintage of the red. Portal also produces a very good rosé wine, but that is sadly not available here.<br /><br />OUA also offers two ports from Portal: <span style="font-style: italic;">Fine Tawny</span> and <span style="font-style: italic;">Fine Ruby</span>. Both are basic ports, and although they are quite good in their category, we would love to see some of the better ports on the shelves, such as the Reserve Tawny, or the very nice Late Bottled Vintage.<span style="text-decoration: underline;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfADrUoCG6xELH2LeImWepC2DYWqOTlfIUiEkWJdPch4P3V0cc4HANsEeSRdKBXu8DHsNviQkGjZNW9owhZHv1Eh58ZItfYQlHeFghogTUvmmM9GIMkbeHXTPV83d5IG7tDDmSq8BGA3w4/s1600-h/wine_portal.jpg"><br /></a>Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com0tag:blogger.com,1999:blog-8989150096652604969.post-31702055074492443532009-12-13T15:28:00.003+04:002009-12-13T15:42:07.523+04:00Food alert - Les Saveurs du Terroir<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BWvDRHnn9rvY5BIft_dZtw03oKYFzcCYKn-uavVk4baloAVwVrbBDFKTkdG9yeFSpA3YbwDUPwfOGiowKhVc8-Z7rlGjdt74E5Q685yCFlvqdKVOWgvi_-s4UnTCFvAgVjjzHWPUHu9n/s1600-h/food_choucroute.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BWvDRHnn9rvY5BIft_dZtw03oKYFzcCYKn-uavVk4baloAVwVrbBDFKTkdG9yeFSpA3YbwDUPwfOGiowKhVc8-Z7rlGjdt74E5Q685yCFlvqdKVOWgvi_-s4UnTCFvAgVjjzHWPUHu9n/s400/food_choucroute.jpg" alt="" id="BLOGGER_PHOTO_ID_5414681486655908402" border="0" /></a>The guys and girls of <span style="font-weight: bold;">Muscat InterContinental</span> are doing a good job in organising interesting theme evenings. Their newest invention is called <span style="font-weight: bold;">Saveurs du Terroir</span>. It is aimed at the French (speaking) community, and highlights the regional French cuisine.<br /><br />There is a <span style="font-weight: bold;">Saveurs du Terroir</span> evening every month. The first one was last month, and the second is planned for this coming Tuesday, 15th of December. This month's theme is <span style="font-style: italic;">l'Alsace et sa Choucroute</span>, a three course meal (where sauerkraut is the main attraction of course) costst <span style="font-weight: bold;">25 OMR</span> per person, including a bottle of wine per pair of people.<br /><br />As far as we're concerned, this is not only interesting for the French, but for everyone who loves the French cuisine.Mr. and Mrs. R.http://www.blogger.com/profile/08933286284436351782noreply@blogger.com4