ELECTRONIC HOUSE CALL - November 6, 1998

ITS LOOKING UP DOWN UNDER
I am amazed at the progress of the restaurant industry in Australia in the past 11 years!  When I was here in 1987, it seemed like most every menu offered Veal Parmesan and Pavlova (a meringue dessert.)  I didn't see either item at all on this trip.  Instead, I found restaurants that offered well-balanced, interesting menus, high quality products and had exceptional plate presentation.  The WOW factor on the plates was particularly impressive -- lots of height and color.  Overall, better than I would expect to find in a sampling of similar restaurants in the US.  I think American restaurateurs still have a sense of multi-unit operation that seems to be missing here and in general I think our service awareness is higher (perhaps due to the practice of tipping) but there are lessons we can -- and should -- learn.

I also suggest you take another good look at Australian wines.  We seldom, if ever, see the best ones in the States because local demand (in Australia) is very strong and the wineries don't produce in sufficient quantity to ship a reliable supply overseas.  In a week of extensive "research," I enjoyed wines of exceptional quality.  I did not run into any mediocre product although I am sure it is there . . . unless they ship it all to us!  I think Australian wines are going to be a growth area and there is an opportunity here to turn your guests on to something different that they will really like.  Perhaps if there is enough demand for the really good stuff, they will start sending it over!

We arrived in New Zealand today (where I know they make exceptional Sauvignon Blanc -- my favorite grape) so I will be checking the kiwi wines as well this week.  Keep an eye on my website for the daily diary of our travels.  We finally get home next week

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