Appassionato viaggiatore, amante di vino, caffe e molto ancora.
Il Riesling Hand Picked di Rockfort è destinato ad un assaggio lungo e si apprezza molto in abbinamento con cibo che abbiano caratteristiche grasse, basse durezze e mineralità e media intensità’.
Continue reading “Rockford Hand Picked Riesling – 2006 – Eden Valley”
“An Italian sommelier hoping to design a computer program that links local food producers with tourists will become the first recipient of a new State Government-backed entrepreneurship visa…”
Richards, S. (2019). SA Govt announces first entrepreneur visa recipient – InDaily. [online] InDaily. Available at: https://indaily.com.au/news/local/2019/02/14/sa-govt-announces-first-entrepreneur-visa-recipient/ [Accessed 15 Feb. 2019].
Richards, S. (2019). SA – InDaily.
Here we are, at the final steps of our examination of the Hospitality Market in South Australia
What are the main issues in the Food Market in South Australia which is interfering with the good development of Hospitality? Continue reading “Why Hospitality in South Australia “doesn’t work!” Part three – Food distribution chain.”
The wine, after almost one day of opening time, is still tight; the three main characteristics are still easily perceivable, even though the oxidation process has begun, leaving some traces of extra acidity on the palate.
Continue reading “Mordrelle Wines, Hahndorf South Australia, Adelaide Hills, 2014, Syrah – 1127”
What is additive manufacturing?
“Additive Manufacturing (AM) is an appropriate name to describe the technologies that build 3D objects by adding layer-upon-layer of material, whether the material is plastic, metal, concrete or one day… human tissue.”
Wine tasting date 14/11/2018 – Starting time 20:23 Wine temperature: 9 degrees. Continue reading “Semillon Beldford 2011, Tyrrell’s Wines – Hunter Valley”
14-15-16 11 2018
Tasting of three different alcoholic Ginger beer commonly available on Hallett Cove shopping centre Bottle shop.
During this time of seeking documents and making preparations for my visa application, I had a chance to see all my past worksheets for the last 24 years; I saw my first employer’s payslip and the last job too, all of them with the times and hours worked.
Looking back over all this time, I find it ridiculous how much time I have actually dedicated simply to working, and just how much time of my private time I have also dedicated to solving other problems or serving other people with their needs.
Why have I done it?
Reflections on why I love Hospitality! Continue reading “24 years of Work in Hospitality. Reflections…”