What Is Your Favourite Steak?

 

 

 

What Is Your Favourite Steak?

 

Do you sit down in a restaurant all ready to order your steak with confidence? Then you look at the myriad options and realize in a panic, you are not sure which actual cut of meat you would prefer, and how you would like your steak to be cooked?

No worries: Here at The Londoner we offer only Premium grass-fed Australian beef steak cooked as you choose to perfection. And, we have simplified your choice to just two types of steak:

10 OZ SIRLOIN

 

Since the beef’s tenderloin muscle doesn’t get much exercise, Tenderloin steak is extremely lean and—surprise, surprise—tender, with a smooth, buttery texture.

10 OZ RIBEYE

 

Ribeyes are all about fat. They have lots of ‘marbling’, and therefore a load of flavour, such that many people consider them one of the best-tasting types of steak.

Both dishes come with your choice of sides and sauces:

Sides

  • Dressed Salad with Hand-Cut Chips or Mashed Potato
  • Summer Vegetables with Hand-Cut Chips or Mashed Potato

Sauces

  • British Gravy
  • Red Wine
  • Mushroom
  • Peppercorn
  • Chimichurri (chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes).

How Do You Like Our Chef To Prepare These Great Steaks For You?

How your steak is cooked will change the flavour and texture of the meat. The different levels of “doneness” are an issue of time, not temperature. We always cook our steaks at high temperatures to sear the outside and trap the juices and flavor inside. Every steak worth its salt has to have a flavorful, crispy sear. We then ‘rest’ your steak for five minutes under aluminum foil. This lets the juices within the meat be reabsorbed, leading to a tastier cut of beef.

Here are some tips for requesting how long our Chef should cook your steak to your satisfaction:

Rare

Rare steaks are cooked so that they are still ‘bloody’ on the inside. For a one-inch-thick steak, about three minutes on one side and two on the other, resting the steak for five minutes or so before serving.

The inner edges should be light brown, fading to pink with a deep red center. The middle of a rare steak is likely to be just barely warm or still cool.

(If you prefer your steak even rarer than Rare, tell our Chef you want it ‘Blue’. Blue steak is seared on the outside, usually for only a few seconds to a minute, and then served. The interior is almost completely red and raw, and unlikely to be warm at all. Blue steaks may be tough to chew, and won’t have the same amount of juice as other cooked steaks. But are quite safe to eat).

Medium-Rare

If you were to ask a professional chef how they would want their steak to be cooked, nine times out of ten they would tell you Medium-Rare. About four minutes on one side and then three on the other.

Medium-Rare steaks are red only in the very middle of the steak. The rest should be various shades of pink, with the outer edges browned.

Medium

A Medium steak is the best choice for people with different tastes who want to share a steak. Medium steaks will usually have a little bit of charring on the top and bottom, but not so much as to dominate the taste of the entire cut of beef. It should have no red or cool parts within it, with a small to medium-sized pink and warm center. Cooking a steak to Medium can be done on high heat with about  five minutes on one side, four minutes on the other.

Medium Well

A Medium-Well done steak won’t have any red in it. There may be the slightest of a pink tinge at the very middle of your steak, but that should be it. Medium-Well steaks will have charring on either side, due to the longer cooking time, about six minutes on each side. Though the middle of the steak will be a little softer.

Well-Done

A Well-Done steak is a steak that is seared on the outside and then cooked so that the entirety of the steak is brown. This provides a crispy outside texture and a consistent cooked texture throughout, while still locking in the juices and flavor. Well-Done steaks are a little tougher to chew than steaks cooked to other levels.

Since our 10 Oz Tenderloin Steaks are lean with less fat, you definitely don’t want to dry them out. We recommend they be cooked Medium-Rare with a quick 3-4 minute sear on each side.

In comparison, our 10 Oz Ribeye Steaks have enough fat to remain juicy when cooked for a little longer to get a good sear. So we recommend Medium-Well.

Of course, while steak doneness comes down to your personal preference, it can have a huge effect on the taste and texture of the final dish. As a general rule, the less fat and marbling a steak contains, the less you’ll want it cooked.

While most people will tell you their opinion, the fact is that there is no single correct type of steak cooking level. While the “industry-standard” would be Medium-Rare, when you’re ordering your meal you’re only ordering for yourself. Don’t worry about what other people would say or recommend and order what you know you’ll enjoy. When in doubt, ask our Chef—he’s the expert!

 

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Tips For Ordering Wine At The Londoner

 

 

 

Here at The Londoner, our friendly and knowledgeable staff are always happy to offer advice about which wine to order, either to accompany your food, or simply to sip on.

 

Here are the answers to some questions we are used to hearing:

What are the different types of wine?

Wines can generally be described as:

Full-bodied

Wine with an alcohol-by-volume (ABV) content greater than 13.5% is considered a full-bodied wine. Full-bodied wine fills your taste buds with its texture and strength. Generally, they age longer in new oak barrels and have a high tannin content, so they tend to have a heavier flavour.

Examples include Cabernet Sauvignon, Merlot, Malbec, Syrah/Shiraz, Carménère, and Tempranillo. While the majority of wines over 13.5% alcohol are usually red, Chardonnay is a great example of a white that often can also be considered full-bodied.

Medium-Bodied

Wines between 12.5% and 13.5% are deemed medium-bodied. These are generally the white wines we think of as crisp and refreshing.

Examples include Rosé, French Burgundy, Pinot Grigio and Sauvignon Blanc. Several classic medium-bodied red wines use little to no oak aging and are usually called “food wines”.

Light-Bodied

In most cases, wines under 12.5% are light-bodied wines. They sit in your mouth more like a delicate unsweetened iced green tea or a refreshing lemonade that tingles on your tongue.

Generally speaking, most light bodied wines have lower alcohol levels, reduced tannin, and higher acidity. Examples include Riesling, Prosecco, Gamay, and Semillon.

Dry

Most of the above wines fall into the dry category, even though our taste buds might tell us differently. Dry wines range from no residual sugar to 1 gram per serving (150ml).

Most red wines rarely have more than 1/3 gram of sugar per glass. In comparison, a 150ml serving of Coca-Cola has 16 grams of sugar.

Sparkling

Usually Champagne, although there are other sparkling wines made the same way that Champagne is produced, but with different grapes, such as Cava and Prosecco.

Terms like Brut and Sec describe the sweetness levels in sparkling wines. If you prefer your bubbly on the dry side, opt for Extra Brut or Brut Nature if it’s available.

Dessert or “Sweet”

Sweet wines are generally Dessert Wines and have a wide range of sweetness varying from about 3 to 28 grams of sugar per glass.

Examples include Ice Wines, Port, Tokaji, Sauternes, Lachryma Christi, Muscat, and Semillon.

What wines go best with what food?

Some of our guests select their food from our extensive menu, then ask for advice on what wine is best to accompany those dishes.

Others know already which wine they prefer, and wonder what would be the best food choice to be paired with that wine!

Full-Bodied Wines

Best paired with a juicy grilled beef steak, your favourite hamburger, roasted leg of lamb, pork roast, grilled pork, and even dark meat poultry like duck, or sausages. Malbec for example has enough body to stand up to these rich foods, but its tannins and finish are slightly mellower than a Cabernet Sauvignon.

So, from our food and wine menus, you might choose:

  • The 10oz Sirloin Steak grilled just how you like it, with the Malbec Ben Marco from Mendoza, Argentina.
  • The Lamb Shank, with the Shiraz Hedonist from the McLaren Valley, South Australia.
  • The Hog Roast Burger with the Cabernet Sauvignon Lamador from the Maule Valley, Chile (available by the glass).
  • The Pork Rib Rack with the Shiraz Diggins Estate from South Eastern Australia (available by the glass).
  • The Beef Ragu Lasagne with the Outback Creek Chardonnay from South Eastern Australia (available by the glass).

And, of course, all of the above full-bodied wines go fantastically well with our famous Sunday Roast!

Medium-Bodied Wines

Top pairings for medium-bodied wines include antipasti, especially seafood and vegetable-based ones, fried fish or vegetables or even fish and chips, light pasta sauces like clams, cream, fresh tomato or carbonara, risottos, light seafood salads, and sushi.

So, from our food and wine menus, you might choose:

  • The Lake Toba Fish Fillet with the Sauvignon Blanc Clearwater Cove from Marlborough, New Zealand
  • The Londoner Fish N Chips with the Pinot Grigio Delle Venezia from Italy (available by the glass)
  • The Aglio Olio Pasta (A.O.P) Seafood with the Torrontés Crios from Cafayate (Salta) and Uco Valley (Mendoza), Argentina
  • The Smoked Salmon & Fresh Rocket Pizza with the Gris Blanc Rosé Gérard Bertrand from Pays d’Oc, France
  • The Chicken 33 with the “Domaine des Fines Caillottes” Pouilly-Fumé Jean Pabiot from Loire, France

Light-Bodied Wines

Light-bodied wines, since they tend to be high in acidity and offer a crisp taste, work well with seafood, especially shellfish, pork, veal, chicken, game birds or dishes with cream sauces.

So, from our food and wine menus, you might choose:

  • The Salmon Fillet with the Prosecco Blu ‘Millesimato’ Extra Dry Val D’oca from Veneto, Italy
  • The Shepherds Pie with the Pinot Noir Clearwater Cove from Marlborough, New Zealand
  • The Carbonara with the Prosecco Brut D.O.C Millesimato Casa Gheller from Veneto, Italy

What about wine with Thai food?

Thai cuisine is all about intricate harmony, so you are looking for tropical fruit flavours, with acidity and sweetness to cut the spice. If you’re sensitive to heat, a low ABV wine will ensure the fire doesn’t get too out of control.

So, we recommend from our food and wine menus:

  • Chicken Cashew Nut, Tom Kha Gai, Thai Fried Rice and Stir-Fried Mixed Vegetables, with Gris Blanc Rosé Gérard Bertrand from Pays d’Oc, France
  • Spaghetti Phad Key Mao Talay, Goong Manao, Moo Manao, Phad Thai Goong, Pla-Goong, Salmon Manao, Tom Yum Goong, Yum Talay, with Best Block Chardonnay Miles From Nowhere from Margaret River, Western Australia
  • Thai Green Curry, Panang Curry, Phad Kra Pow, Thai Beef Salad with Montepulciano d’Abruzzo DOC  Colle from Abruzzo, Italy; or, Tempranillo 100% Cinco de Copas from Toro, Spain

How about wine with pudding or dessert?

Absolutely! We’ve got your sweet tooth covered!

  • With any of our delicious desserts, such as Chocolate & Chili TartChocolate Lava Cake, English Apple Pie, Eton Mess Parfait, Mixed Berry & Almond Crumble, we suggest these perfect accompaniments:
  • Botrytis Semillon Cranswick Estate from Riverina, N.S.W., Australia; or, Prosecco Brut D.O.C Millesimato Casa Gheller from Veneto, Italy; or, Prosecco Blu ‘Millesimato’ Extra Dry Val D’oca also from Veneto; or, Cuvée de Réserve Brut Champagne D. Massin from Barséquanaise, Champagne, France.

Whatever you decide to eat or drink at The Londoner, you can be assured of our close attention and good service.

Enjoy!

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How To Say “Cheers” In Different Languages

 

 

How To Say “Cheers” In Different Languages

 

With the prospect of countries now possibly opening up for travel for overseas visitors, you may be thinking of your first trip away for some time. Depending on where your travels take you, you may have the chance to sip a glass of wine or beer with the locals.

Or, here in Thailand, we may be welcoming back visitors from many other countries, all being well. You could soon be making new friends over a glass of something refreshing, hopefully in The Londoner!

Either way, you’ll probably want a toast handy in the language of your companions. Raise a glass and learn how to say “Cheers!” in these different languages:

 

Thai

Chok Dee Krap (If you are male)
Chok Dee Ka (If you are female)

It is a wonderful way to wish anyone the best of luck. It is also used in social situations when sharing beverages together. Like when people in Western countries say “cheers”, Thais say “chok dee“.  Another common way to say cheers is “chon gâew”. “Chon” means to crash or collide and “gâew” means glasses. So literally to collide the glasses together. “Chaiyo!“ is the Thai equivalent to the English “hip hip hooray!”, which you can often hear at birthday toasts and other celebrations.

French

Unlike in English, French has formal and informal verb forms. “À votre santé I” is the formal version, best used with new travel buddies or a host family. If you are with closer companions, you can opt for the more informal version,” À ta santé! ” Translates to “To your health!”

Spanish

Salud”. Similar to the French toast, this Spanish “Cheers” wishes “good health to everyone!”. A longer toast is commonly used in Spain and other Spanish-speaking countries: “Pa’ arriba, pa’ abajo, pa’ centro, pa’ dentro”. “Put your glass up, put your glass down, glasses to the center, now drink!”

By the way, take care. Superstition in Spain has it that toasting with only water will lead to seven years of bad luck in the bedroom!

Scottish and Irish Gaelic

If you find yourself in a “houff” (a pub in Scotland), or in a “teach tábhairne “(a pub in Ireland), or even just with our General Manager Alex, “slàinte” (“Health!”) is the proper toast to make. Pronounced a bit like “slawn-che”. Just know it’s customary to buy a round for everyone in the group. Once the glasses are empty, the next toast-er may (or may not!) return the favor.

Italian

While Italians have many ways to toast a glass of local wine, “Salute” or “Cin cin”, pronounced “Saw-lutay” or “Chin chin” is usual. “Cin cin” is the more common and, little known fact, the phrase comes from China: “qingqing”, or “please please,” said before meals.

Chinese

The toast travelers will hear when nursing glasses of “baiju” (a type of spirit) or beer in China is “ganbei” or “dry cup”. Custom dictates that you down your drink in one gulp to show appreciation. Another tip to know before drinking with Chinese: to show extra respect, hold your left hand under your glass and make sure to keep your glass lower than the most senior person’s.

Japanese

The easiest way to say “Cheers” in Japanese is with an enthusiastic “Kanpai!” (sounds like “gahn-pie”). Say it while gently touching your glasses (or sake cups) together before taking your first sip.

German

Prost!” = “Cheers”. If there is one German phrase you can learn, let it be this one! “Prost!” is a toast that works for any social drinking occasion, and is easy enough for everyone to pronounce.

Scandinavian

Skol!” (written “skål“) is the Danish/Norwegian/Swedish word for “cheers,” or “good health,” a salute or a toast. In Scandinavia wooden bowls were filled with beer and passed from person to person at community gatherings like weddings. “Skål” means a bowl, so from that tradition of passing the bowl, the term “Skål” is now also a toast — ”Cheers!”

Click here to see a fuller list of ways to toast in different languages.

One last tidbit for you: Why “toast”? The term “to toast”, as in drinking to one’s health, comes from the literal practice of dropping a piece of toast in your drink. In the 16th century, it was common practice to add a piece of spiced toast to wine. The bread would help to soak up some of the acidity and improve the flavour of poor wine.

So, wherever you are enjoying a drink, raise your glasses and say “Cheers!” in your chosen language, to help cement friendships and celebrate new ones, or just as an expression of goodwill. And do drink responsibly.

 

 

Note: our definition of drinking responsibly is not having anything left in your glass or the bottle!

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What You Need To Know About Ordering and Buying Wine in Thailand

 

 

 

These days, there is an abundant choice of wine in Thailand. Driven by a very large and buoyant tourism market (at least up until the last year) and increased awareness and consumption of wines by Thais, Thailand’s wine culture is growing.

 

Consumption of alcoholic beverages across Thailand is around 3.5 billion litres per year. Around 75 per cent of volume consumed is beer, followed by locally produced white spirits. Imported wines account for around 1.5 per cent of alcohol consumption – but between 10 per cent to 15 per cent value.

In general, Thais prefer strong, bold, punchy and heavier wines. The best-selling varieties are Shiraz and Shiraz blends. Imported wines come from France, Australia, New Zealand, USA, Chile, Spain, South Africa, and other countries.

 

Before any wines can be imported into Thailand, each individual wine label must be registered with the Excise Department of the Ministry of Finance in Thailand. Once the registration is complete, an import permit will be issued allowing that particular company to import the wine. Only a Thai company can register a wine and apply for an import permit.

New arrivals into Thailand are usually shocked by how much more expensive wine is in Thailand compared with their home country. It is typically sold in supermarkets and wine stores at a local equivalent retail price range of 300 baht (c. US$10) to 600 baht (c. US$20) – and upwards. When ordered in a restaurant these retail prices can be more than doubled.

 

This is almost entirely due to Thailand’s heavy and complex alcohol excise and tax regime. In addition to import tariffs, imported wines are subject to a whole range of other duties, fees and taxes:

  • Alcohol Excise tax: the rate is 1,500 baht per litre of alcoholic content for a wine bottle not exceeding 1,000 baht (retail). Wine priced higher than 1,000 baht (at retail) will be taxed at 10 per cent of its price plus 1,500 baht per litre of alcoholic content.
  • Surcharge / Special duty (US$ 10 per import lot)
  • Customs Fee US$ 50
  • Municipal / interior tax: 10 per cent
  • Health support project: 2 per cent, based on CIF/FOB value
  • Public broadcasting subsidy: 2 per cent
  • Elderly foundation tax: 1.5 per cent
  • Value added tax (VAT): 7 per cent, based on retail price.

This regime results in most imported wines being very heavily taxed. Australian, New Zealand and Chilean wines can often be cheaper because of free trade agreements which have allowed lower import taxes and tariffs on imports from these countries.

In addition, it is not always clear exactly what wine you are paying for. Even local residents find the wine labelling system confusing.

Bottles of genuine 100% grape wine feature a blue excise stamp on the cap.

 

Locally blended wines have an orange stamp.

 

Local blends are made from about half real wine and the other half fruit wine in order to reduce tax from, say, 60 % to 25 %. On the front label nothing is written in English to inform you about this. Only the word Fruit Wine on the label on the back of the bottle, written in small font-size. Legally the label must state the fruit with which the wine is blended, and this is usually written in Thai to conform to the law.

So, after you learn about this you will look carefully for the blue or orange stamp on the cap. If you want 100 % imported grape wine you will choose those bottles with blue stamps. If you want to restrict your budget, and it is acceptable to you that you will drink half grape wine, then you will pay around 300 Baht for an orange stamp.

For example, in the photo below, the label says that it is Cabernet Sauvignon from California. But the orange stamp tells us that it is a blend of this wine and other fruit. So on the back the label says that it is Red Fruit Wine.

 

However! Take a look at the photo below showing two bottles of blue-stamped wines. The one on the left is Jacob’s Creek Chardonnay. But what is the one on the right? A closer inspection reveals that it is some white wine from Australia with no mention of grape variety, although vintage 2012 is stated. From the back label we can see that this wine was blended with fruit wine made from passion fruit. It was imported from Vietnam.

 

So, when ordering or buying wine in Thailand, do take care to check exactly what it is you are paying for. If you cannot read Thai, ask a Thai person to explain that important back label for you.

Here at The Londoner, we have an excellent selection of top-class imported wines. If you are not sure what to choose, our knowledgeable manager can help you to decide.

You can even bring your own wine in to enjoy with your meal. We charge a very reasonable 500 baht corkage fee.

 

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The Londoner’s Next Boot Sale Will Be Extra Special!

 

 

 

Rain, rain, and yet more rain!

Stuck inside, wondering what to do with yourselves?

NOW would be a good time to do what you have been meaning to do for some time – sort out that cupboard, spare room, garage, or loft. And bring your unwanted stuff to:

THE LONDONER’S BOOT SALE ON SUNDAY, OCTOBER 25TH FROM 2 PM.

It’s a great way to get your friends together and have a fun afternoon whilst pocketing some cash. You can also meet people in your local community and enjoy pottering around under cover, listening to music, and chowing down on delicious grub from the Daniel Thaiger Food Truck.

You may even pick up a bargain or two yourself!

Email [email protected] to register today as a Seller at The Londoner’s next Car Boot Sale.

Free entry!

 

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