New Developments

We are excited to annouce some new developments.

• Meyjitte is opening a new Wine Bar at Sactuary Cove called, "Bubbles on Cove". Our lips are currently sealed, but we will provide you with more information shortly.


• We will also be launching a new pizzeria at Paradise Point, called "Godmothers Pizza", which will be opened to the public in September!

Absynthe at the EKKA

This year the Absynthe patisserie will be at the EKKA! For five star quality sweets, head over to the Woolworths pavillion, next to Merlo Coffee for Absynthe's patisserie goods, during the 6-15 August. Don't miss out!

Favourite French Bakeries

The French are some of the best bakery chefs in the world.
I am listing some of my favourite French bakeries, so if you are ever in France make sure you pop in and try some of their gourmet breads and treats.

Pain d'Epis is just around the corner from the Eiffel Tower. They have developed a name for their top-class baguettes and loaves.

Au 140 have countless awards to their name. They were the offical supplier to the presidential palace in 2001 and its baguette was named the best in Paris the same year. Au 140 is in Northeast Paris and features a large selection of organic breads.

Le Notre's window displays feature exquisite desserts such as opera (a dense chocolate cake) and fraisier (sponge cake with strawberries). This bakery is definitely a must see!

Serene

I just wanted to introduce Serene, which is owned by a friend of mine.

Serene has recently opened up at Sanctuary Cove. They have some fabulous imported designer shoes, from high quality brands such as, Versace, Oliver Sweeney, We R Replay, Just Cavalli, Class by Roberto Cavalli, Roberta Scarpa and Dolce & Gabbana.

Address - Shop 6, 7 Masthead Way, Sanctuary Cove, QLD

Website - http://www.serenesc.com.au/

Phone - (07) 55 779 747

Wine Knowledge and Tasting Tips

It is important appreciate wine with food as much as it is to appreciate wine on its own.

I must warn you though that my suggestions may be a bit controversial and out of the norm, but this is the way I appreciate food.

For an entree of soup I would suggest accompanying it with a nutty wine, like a Sherry or Spanish wine. A good example is Cauliflower and Scallop soup served with a Spanish wine. If for some reason Sherry or Spanish wine are not an option, then it is best to have no wine at all with your soup dish.

Duck dishes are commonly matched with Pinot Noir, but for me, I think that match is overused and ridiculous. I would recommend a heavier wine, either red or white.

When enjoying cheese, red wine is normally the recommended option. I prefer white wine personally as I see it very complimentary and it will always be my preference and recommendation to my diners.

For any 'cheesy' dishes on the menu, my number one match is a great Chardonnay. It blends well with everything cheesy, for example a cheese risotto is perfectly paired with a rich Chardonnay.

Again, quite the contrary, when it comes to Fish dishes white wine is not always the answer. I would suggest you drink whatever wine you prefer with your Fish and you should also take into consideration how the Fish is cooked i.e in an Asian sauce, rich creamy Italian sauce, freshly grilled with salad or cold with other seafood. All of these things would determine what wine you drink with the fish dish. Fish and wine matches vary so much, it is difficult to make any one suggestion.

Vegetarian food is perfectly matched with a great Champagne, because of the lightness of the wine and the airy-ness of the bubbles. Vegetarian food is a perfect match for a light, fresh, zesty Champagne. Both are clean tasting and light, vegetarian dishes which include tofu, egg and fresh vegetables in particular are best serves with bubbles.

Lastly, the perfect dessert drink in my opinion is indeed a beer! Dessert wines have their place indeed however, I love serving beer with a dessert such as a carrot and lemon ravioli . And by beer I mean a small glass of beer - not a pint!

Restaurant Service Standards

I am very particular about restaurant service standards and always have been. Here are a few things I think are ESSENTIAL for good restaurant service.

1. Good phone reception ( when guests make an enquiry or booking) be pleasant, informative and helpful. First impressions are the most important thing.
2. Personalise the service if the guest is a regular. Learn and remember what the guest has and impress them with it.Knowing their favourite drink, seating location, dish etc. will make them feel special and valued.
3. Staff education needs to be continual. Staff must know about EVERYTHING that is on the menu. This is important for allergies and general guest education. All service staff must be educated and be able to recommend food+wine matches with each dish.
4. Attentiveness. Be aware of customers reactions and body language. I don't feel there is any need to continuously ask the diners 'how their meal is going'.You will know if it is not right. It will be obvious - then ask, otherwise I suggest leaving the guests to enjoy their meal. Return of course when they are finished to offer the next course etc. If you feel a customer wants more interaction , then of course do your best to provide it.
5. Intuition. I like staff who can read customers needs. It is about being aware and looking at the big picture - reading people and anticipating their needs before they have to ask for it.
6. Knowledge of wine. Not everyone has an extensive knowledge of wine however someone within the establishment should. If there is a tricky question from a customer, have the most knowledgeable person answer it. Do not pretend to know, it will be obvious.
7. Good service is not about the best service skills as a result of top level training, it is a combination of the right personality, attentiveness, skill, knowledge and attitude. Having the right attitude is imperative, the customer will know if a staff member would rather be elsewhere - regardless of their level skills. They read our body language just as much as we read theirs.
8. White linen or bare tables? Service does not change nor should it with or without the 'fine dining' label or on the decor of a venue. I believe service should hold the same principles regardless the venue. Of course low key/ casual venues will have slightly tailored staff and products, but customers deserve a well trained service person with a good attitude.
9. Venue identity. Customers like to see someone in charge within a venue. Whether it be the Chef, Owner or Manager. They like to feel comfortable in knowing someone is 'in charge'. It is even better if the chef makes the time to speak to customers if the situation is right. It ads some personality to the dining experience.

There are a few things I like to see in regards as 'good service'. There are many more but I rate these ones at the top of my list.

Absynthe Blog is LIVE

Absynthe Blog is up an running! Our new website is also well on the way to being completed. We are focussing on interacting with our customers this year and becoming more available and are embracing all we can with social media. We love customer feedback and also sharing our knowledge, information and what we are passionate about. Enjoy!