Posted on by Roselyn

What the Firewalking Ceremony in Fiji Taught Me

As a little girl growing up in Fiji, I observed the fascinating ritual of the kava ceremony with firewalking on hot rocks – “Vilavilairevo”.
The communion, an abiding respect for something deeper than the hyperindividual, led the generations before to go forth into battle in every way.
Rituals have been proven to work for your mental, pushing your human limits, the belief in yourself, sublime through the fire to transcend the noise, delivers a mental calm, ready to take on a challenge in modern society.
It taught me about resilience and strength in overcoming struggle.
Like the ourobouros, the rhythmic loop of the vocal intention, the herbal purification, acknowledging each person in the circle, drinking the kava offering reverently, secure in the knowledge that life in all its incarnations waxes and wanes, fortified their psyche, and prepared them for the impossible – the firewalking on burning hot rocks. Burning what doesn’t serve and go forth into fires that test you.
This observation can be valuable in your development, personal, or career. Fires will always come to test you, but you walked through that fire. And you will do it again.
📸: Getty Images, Fairfax Media Archives
Posted on by Roselyn

Back in Action

Happy New Year to you. I’m no longer found on X/Twitter as my account was hacked. Please continue to find me here on my blog, especially for the Vancouver International Wine Festival next week! I’m looking forward to connecting with you to talk about our favorite wines and be transported an amazing sense of place. I’ll be writing from my travels again this year, and share with you my adventures. Watch this space and thank you for supporting me always.

Posted on by Roselyn

Annalena is modern comfort food in a hip space

Dining with my partner at the new Annalena, helmed by Michael Robbins of Season 4 of Food Network’s Top Chef Canada in 2013, was a gastronomic delight. An airy, playful, chicly decorated space welcomes you to linger with its deep. plush black leather banquette booths and lively conversation surrounds its rec-room lighting and decor and very hip Kidrobot Munny toys, Darth Vader alarm clock, and Lego sculptures throughout.

We started with a grilled octopus salad, cooked sous-vide, cooked perfectly tender with a hint of grill char. Served with fingerling potatoes, sauce gribiche, and lobster mayonnaise, I really enjoyed the umami flavours that lingered on my palate.

My dining partner had a refreshing and elegant Clockwork Blood Orange, a concoction of Bombay gin, aperol, blood orange tea, lemon and bubbly. I paired with the seafood a balanced and fruity Sea Star Blanc de Noirs rosé wine, made from Pinot Noir grapes, punctuating the strawberry, rhubarb, and cranberry flavours of the wine.

We moved on to the unexpected presentation of the garlic confit lobster, seared mirepoix, potato, lobster bisque and lemon gel. The dish arrived as a frothy cloud with generous fronds of dill. The sweet, tender morsels of the lobster and strong personality of the broth stood up well to the wine.

We concluded our gastronomic journey with a perfectly prepared sous-vide Wagyu beef short rib, seared and served with peppercorn jus, sunchoke purée, peas, sunchoke chips, radish and pea shoots, and tiny potatoes carved into tinier mushroom shapes. It was a melt in the mouth cut and was the highlight of our first trip in search for well executed modern comfort food.

Posted on by Roselyn

A Wine Tasting with the Godfather of Zin

Hearing stories of Zinfandel winemaking with an Edgar Allen Poe influence under a canopy of ivy and a rustic chandelier made for a hedonistic escape. I listened to renowned winemaker Joel Peterson, of Ravenswood, speak to his experience creating his new Besieged wine, cultivated from California’s heritage grape, Zinfandel. With my peers, I tasted the suite of offerings from this distinctive pioneer of old vine Zinfandel at celebrated Yaletown restaurant, Brix, and whiled away the afternoon in bliss.

Besieged, in particular, captured my interest with its blend of old vine varietal grapes sourced from the surrounding Sonoma County vineyards as well as North Coast, Central Coast and Lodi regions.

The limited release 2013 vintage was borne out of a great story. While the heavy rain clouds were falling on his vines, Joel Peterson worked alone to collect the grapes to debut this wine. The ravens circled above his head menacingly in the rain, and instead of being an omen of doom in stories of old, he believes it brought him good fortune as he reaped a good harvest despite the odds.

Besieged boasts a robust and rich palate with aromas of  signature cherry. Blended with Petite Sirah, Carignane, Zinfandel, Syrah, Barbera, Alicante Bouschet, and Mourvèdre, I found the finish to be an elegant and smooth mouth feel with its fruity flavours of blackberry, black cherry, plum and cardamom spice. Paired well with Brix’s roast lamb, the French oak balances out the structure and stands up to the game-y taste. 

Another old vineyard standout from the collection is the top-tier Teldeschi Zinfandel, blended also with Petite Sirah grapes and Alicante Bouschet from the Dry Creek Valley. Made in the Old World France style incubated for 18 months in the oak with native yeast fermentation, small open-top fermenters, and manual punching down of the cap, it’s all about creating a powerful wine that is sure to impress. The 2010 vintage boasted aromas of black cherries, coffee and sweet notes like vanilla caramel. On the palate were cherry liqueur, vanilla with satisfying spice and smokiness that leads to a long, bright, fruity finish with balanced tannins.

The quality of the portfolio and the care in the presentation is evident from my brief encounter at Brix. Now, I’m dreaming of a California sunset rendezvous with zinfully delicious wine!

Posted on by Roselyn

Get First Dibs on Naramata Bench Wines at Wine for Waves

Taste the newest Spring release of Naramata Bench’s wines on May 2 at the Four Seasons Hotel supporting the Vancouver Aquarium – while supporting conservation of the ocean.

Encounter a magical evening sampling delicious Ocean Wise culinary offerings and meet the Naramata Bench winemakers and owners. The experience isn’t complete without a very cool silent auction of fine wines from Naramata Bench and exclusive prize packages.

All proceeds from the event will benefit Vancouver Aquarium’s Ocean Wise program. I’ll be there, will you?

Wine for Waves on May 2 at the Four Seasons Hotel benefitting The Vancouver Aquarium.