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Thx for the thoughts Laurie!


Gold $424 Silver $7.26 Tuesday 15 February, 1am Sydney

G'day. I hope Valentines was as good for you as it was for me. Doing the homeVD thing was better than I had imagined. Apparently the dinner suit stuff at the barbeque, totally unexpected by the lady, IS the way to go. The meal was pretty good, the wine was sensational and the view, well, you can't beat it. I even took a few photos to prove it but didn't want to bore you with the details by attaching them.

Gold and silver both had a pretty fair session. Both were little bit up and a little bit down and basically unworthy of comment. You all know what I reckon but I want to see gold trade above $435 before I get too excited and until then but I expect we will see a test of the low-side, even back to $418, depending on what Greenspan blurts in the next 24 hours. You all know my feelings on that guy.... History books will show that he is responsible for the greatest financial calamity that the world has ever seen. Therefore we should probably break out to the top side and screw everyone... and then we go back to $412 again! The march up will take time.

Gold shares are lagging, suggesting we may be running a little ahead of ourselves with the gold price. Shares have generally been a lead indicator the last few years. Do your own comparisons to the last few times we have hit $425.

Enough of this stuff as today is Lisa's birthday and I've been out to one of the nicest meals I've ever sat down to. Seriously.

Many people have asked me from all over the planet, "what's the best restaurant in Sydney ...because I'm coming down and only have a few days and don't want to waste my time searching the white pages or hassling a concierge". I found it.

I took Lisa out tonight for her XX birthday. I didn't really know what was what anymore as I haven't seen a real pay-cheque in a few years and so have been very quiet on the social side.

We went to a little place called SALT. This is not an advertisement and I receive no kickbacks or anything. Just the blunt truth as usual and quite frankly, I'm bored talking gold and silver today.

SALT is better than you would hope to find ..... ANYWHERE in the world. I've done some pretty flash places in Sydney, London, New York, Paris and lots in between, but seriously, this place is just what I hoped for. (I went there with some "old-job" clients in 2000 and wasn't happy, but in 2000 nothing would've made me happy!) . The place is not pretentious or stuffy, very cool and casual, the staff are bloody good yet they don't jam their opinion down your throat. They will point you in the right direction if you are screwing up the ordering though. Listen, is my advice (which I never give.. lol .). Thanks Robert.

Anyway, the guy who runs the joint, Chef Luke Mangan, scored the gig to cook the Royal Dinner at some big wedding in Europe. Denmark, I believe it was. (Are they a part of Europe??). He's a good Aussie bloke who calls a spade a bloody shovel. To cut to the chase, some Aussie chick called Mary, from Tasmania, picked up a Prince at the pub down here at the Olympics, they sucked down a few beers and voila, we've got a queen from Oz. No, not the Priscilla-Queen of the Desert kind, but a real fair dinkum royal one, not like those Pommy ones we inherited..

Obviously this Mangan guy can cook good tucker. It's a very limited menu and an out of control wine list... giddy-up.( I like my grape juice). He spoke at a Rugby dinner I was at just last year of all places, and told some great yarns about "kitchen cock-ups", the "people who turn up un-announced" etc. Good stuff. It was way better than listening to some has-been rugby player tell us some old story we'd all heard throughout the ages.

What Mangan uses in his stuff is incredible. I never thought black liquorice could be used that way. Rabbit? They're only good for shootin' and skinnin' aren't they? Seriously, they have lamb, beef and fish of all kinds and all sorts of truffles and stuff I hadn't even heard of. Smart casual gets you in the door and it isn't cheap. But, unlike most places that have a reputation, you do get what you pay for.

They even had some good "sippin'" tequila for a "cleanser", which knocked the little lady over. Nasty work thanks Andrew!

If you want a nice steak and a bottle of red, go to Kingsley's or Daniels, or maybe the Oaks at Neutral Bay (if you want to cook it yourself, you can't complain then!!).

Like I said earlier, I don't get anything from anyone for what I write and, as I sit over my last few drops of Glenmorangie here at home, if you're in Sydney, go to SALT. (make sure you make a reservation!)... I'd be back there in a heartbeat, if someone foots the tab.

Reckon we might see some red on the dial tonite with gold and silver. Be Careful.


Position in gold, silver, salt..(I wish)

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