LOTI will open its doors in the seaside suburb of St Kilda on Wednesday 22 June celebratingthe best of Australia’s own coastal surroundings infused with Mediterranean influence and an atmosphere of relaxed luxury and local community that is distinctly Melbourne.
The seaside neighbourhood local at the base of St Kilda’s new Saint Moritz precinct, is the perfect place for a quiet cocktail overlooking the waves or destination dining for locals and visitors, friends and family. In a nod to the sentimentality of the past, LOTI’s name, Lady of the Ice pays homage to the heritage and community of the Saint Moritz area.
Glance at the kitchen to find Head Chef Elijah Holland (Lume, NOMA Australia, Aria, Quay) behind the flame bringing his own artful interpretation of food cooked over fire, striving to make everything from scratch and using ancient techniques of fermentation, preserving, curing and serving food in the freshest and purest form. LOTI’s menu shares space with an equally crafted drinks list curated in collaboration with World Class Bartenders from Sweet&Chilli, overseen by co-owner Cameron Northway.
Diners can find snacks and small plates for those in a hurry such as butter poached and grilled scampi skewer and smoked yellowfin tuna mousse cornetto with Albacore tuna mojama. For those looking to settle down for the night; dishes like artichoke tarte tatin, an ‘Ice Rink’ ceviche of market fish; and larger mains, whole lobster butter poached and wrapped in kelp, barbequed with lemon scented tea tree and kelp ditalini pasta; BBQ rack of Turbot ribs with sea parsley, grilled lettuce and capers. To continue the meal, Holland invites diners to indulge in a Baked L’artisan raclette and pumpkin vol au vent ahead of moving into dessert with dishes such as local Victorian sourced saffron ice cream with rhubarb and riberries and a burnt marshmallow sorbet with macadamia honey and coastal tea tree.
“My menu is inspired by nature, the coast and history of St Kilda. We are visiting local producers weekly, foraging centuries-old wild, native and naturalised botanical and using new-age cooking techniques to form seasonal and approachable dishes that are packed full of flavour and hero our Victorian produce.” says Holland.
The bar finds its home as the central focal point, split across the two sides of the restaurant, acting as an invitation to passersby to pop in for a casual drink, or get comfortable over dinner. Locally roasted coffee from one of Melbourne’s coffee pioneers, ST. ALi, house made pressed juices, locally sourced beers, wine and spirits and an embrace of local artisans and flavours can be seen throughout the cocktail list.
The cocktail menu will see familiar classics given new life with native herbs, locally made spirits and unique garnishes such as Season Spritz – Seasonal cordial and garnish, local gin, regal rogue lively white, suze, bubbles; Cooler – River mint infused white rum, cacao, carbonated; and Dirty Martini – Uni butter vodka, vermouth, LOTI seasoning, seaweed snack. There will also be a focus on a lower ABV spritz, to suit the aperitif occasion, with the craftsmanship to the non-alcoholic menu, given just as much attention, ensuring there is always a way to celebrate at LOTI.
Approachable wine varietals will dominate the wine list with a focus on biodynamic and organic Australian producers, especially those using grape varietals known and loved from the European coastline. An extensive international reserve list will be available for those guests looking for something special, ensuring the menu remains approachable yet luxurious for those looking for an added flair.
“We want dining out to be an experience that makes our guests conjure up memories of favourite trips away. The LOTI experience is meant to be a feast that everyone at the table joins. Think the theatre of watching a chef grill the finest produce to order, sauces and dishes made up table side, a house made charcuterie board from seafood to meat inspired by the Victorian coast and local ingredients and the intrigue that grows from a unique spin on the classic martini.” says Cameron Northway.
Designed by renowned Melbourne based Interior Architecture & Design studio, Mitchell & Eades, LOTI takes inspiration from the seaside topography of its location, LOTI’s architecture is beautifully curvacious and showcases organic curves and shapes seen through their sensuously curved banquette seating, elegant high ceilings and soft feature lighting. The colour palette is a mix of calming soft tones with a base of creamy sand, warm pink and blushing peach, grounded in the depth of natural greens through a mix of earthy, artisan materials that exude a rawness, warmth and sense of glamour.
More than just a restaurant, LOTI sits as the vibrant community hub for the St Kilda community as part of the Saint Moritz precinct, representing a partnership with developer and entrepreneur, Tim Gurner’s Gurner Group. Having set new records across luxury, design and customisation since its inception LOTI strives to bring the very best in dining experiences to St Kilda’s once-in-a-lifetime regeneration.
The perfect destination to drop in for a casual drink on the sun-drenched terrace or plan a cosy dinner inside with friends, LOTI’s beautifully designed surroundings embraces locals and visitors to come together and embrace the hospitality of the St Kilda neighbourhood from day to night.
Food and beer lovers can expect iconic French dishes, and a beer made using the finest hops and malts from the Co-Founders’ homeland
Frenchies Bistro & Brewery in The Cannery, Rosebery is bringing its Bastille Day celebrations back to Sydneysiders and beer lovers all over the country next month, with a series of Bastille Day dinners, and a limited edition beer.
Available for dinner until Saturday, 16th July at $85 per person, the celebratory degustation features four courses that pay homage to Co-Founders, Thomas Cauquil and Vincent De Soyres’ French homeland.
Diners can expect a duck, chicken and foie gras pâté en croûte and pike quenelles with nantua sauce to start, followed by Cassoulet Montalbanais for the main. Originating from south west France, the dish features housemade Toulouse sausage, confit duck, pistachio saucisson and pork belly, which is baked in parsley, white beans and a rich tomato sauce, making it the ideal winter warmer.
To complete the special experience, trained French pastry chef and fellow Frenchie, Celine Vendeville will be creating another classic for dessert: vanilla crème brûlée with sablé biscuit.
Master Brewer, De Soyres has also developed a special revolution beer, Bastille 1789 for the occasion. This Blonde Lager is rich in Strisselspalt and Saaz hops, as well as pils, wheat and crystal malts from eastern France.
With an ABV of 4.5% it’s an easily drinkable brew, and will be available from the brewery, through several venues and retailers, and special events across the country throughout the month of July.
Cauquil says: “We’re very much looking forward to celebrating Bastille Day with diners this July, by shining a spotlight on some of the most iconic and traditional French dishes. In staying true to our approach, everything is being made in house by our talented – and growing – team using the finest quality produce, ensuring we offer a true taste of France, right here in Sydney.”
De Soyres adds: “The idea to brew a Bastille Day beer actually first came about back in 2020, but the pandemic had other plans. So we’re excited to be launching Bastille 1789 this year, at a time when we can all get out and enjoy the day together – albeit in true French style, we’re inviting you to celebrate all month long!
“This revolutionary beer is malty and refreshing, making it perfect for sipping on with others, whether that’s at Frenchies, in the comfort of your home, or at the many celebrations happening throughout the country.”
Details:
Limited spaces are available for Frenchies Bastille Day degustation, and bookings are highly recommended via the Frenchies Bistro & Brewery website.
The limited edition Bastille 1789 beer will be available from 1st July, 2022, and is currently available on backorder via Frenchies online shop in a pack of four ($26) and case of 24 ($85).
A Saturday session full of painting, drinking and plenty of laughs!
Beloved Brisbane pub, Browns Plains Hotel, has partnered with Paint Juicy to launch their first-ever Drag Paint and Sip event on Saturday 2nd July.
Hosted by the absolutely fabulous Shushu Funtanna, guests will enjoy an afternoon of painting, drinking and plenty of laughs, as they are guided step-by-step by Paint Juicy’s amazing in-house artists to create a beautiful artwork.
Tickets are $59pp for the three hour session and include all paint, brushes, aprons, canvas and easels, so guests simply just need to show up and be ready to get creative.
Throughout the session painters can order food and beverages from the bar, including cheeky, drag-themed mixers – did someone say slippery nipple cocktails?
And the fun doesn’t stop there, with the festivities kicking on in the Browns Plains Hotel beer garden with live music after the session.
For guests that have an inner Picasso, love to get arty or are looking for a fun afternoon with friends,
Drag Paint and Sip at Browns Plains Hotel is the perfect activity this July.
What: The first Drag Paint and Sip event at Browns Plains Hotel Where: Browns Plains Hotel, 64 Browns Plains Road, Browns Plains QLD When: Saturday 2 July, 2 – 5 pm Why: To spend an afternoon of painting and drinking with friends at a Paint Juicy class, at one of Brisbane’s favourite pubs and the most fabulous drag host Age: 18+ event Cost: $59pp, bookings essential
Taste the elusive Aussie seed at Anchor Elwood all winter
In a world-first, Anchor Restaurant in Elwood is set to be the first restaurant ever to use Australian grown sesame seeds, with the restaurant exclusively serving up the local ingredient all winter long.
Anchor co-owner and head chef, Rosalin Virnik has worked tirelessly to find an Australian sesame seed producer, and is excited to be the only restaurant to feature the seed on the menu.
Having always been sourced from overseas suppliers, the locally grown and processed sesame seeds are being supplied to the Bayside restaurant by Tony Matchett, owner of Savannah Sun Foods in Cairns, QLD.
The elusive sesame seeds are set to be showcased in Anchor’s delicious tahini, which is used to make their famous tahini sauce, baba ganoush, hummus and Moroccan spice mix. The Anchor team is also busily working on creating a sesame seed dessert for diners to enjoy in the coming weeks.
“It is such an honour to be the first restaurant in the world to use Australian grown sesame seeds. Our Modern-Australian Restaurant has many Mediterranean and Middle Eastern influences, so sesame seeds are a prized ingredient to us. Before opening last year, I searched high and low for an Australian sesame seed grower but I was unable to find one. I am just so happy to have now found Tony and to be able to stock his beautiful seeds,” said Rosalin.
“At Anchor, we use only the finest quality produce that is sourced from Australian producers wherever possible. Sesame seeds are an ingredient that forms the basis of many of our tasty dish components, so it was really important for us to find a local seed grower and throw our support behind another Aussie producer. The fact that Tony is also trusting us to be the first restaurant ever to use his seeds for at least a few months is incredibly humbling.”
With over 25 years’ experience across farming and agronomy, Savannah Sun Foods owner, Tony Matchett, prides himself on undertaking local food processing to drive value creation at the farm gate level, and disrupting food ingredient imports into Australia.
Savannah Sun Foods’ products are sustainably certified, reducing waste and removing chemical fertilisers from their production system to ensure they grow and produce nutrient dense, healthy high quality food.
“Seeds grown overseas are often mistreated with radical processing, using harsh caustic-based chemicals. These chemicals often remain and amplify their toxicity on the seeds, and the overseas processors also release these pollutants into their local environment. By using Australian grown and processed seeds, Anchor is supporting a local producer who doesn’t use harmful methods of processing, offering a better tasting ingredient component for our dishes,” said Rosalin.
Anchor is now serving dishes made with Australian sesame seeds.
Kicking off these school holidays, Barlow, the elegant late-night speakeasy at The Continental Sorrento, is hosting an all-star line-up of comedians across two Comedy Nights this winter.
Hosted by Tom Siegert, the lineup includes Dave Thornton, Billy Stiles, Mimi Shaheen, Dave O’Neil and Brad Oakes who will provide laughs and good times alongside an extensive drinks list and delectable bar snacks.
Guests can level up their night and book private booths for themselves and five friends, which include Comedy Night tickets, a $400 bar tab and a selection of dishes from The Conti Bar menu.
Event details Date: Wednesday, 29 June and Wednesday, 6 July Time: From 8pm Address: The Continental Sorrento, 1-21 Ocean Beach Road, Sorrento, VIC 3943 Price: Tickets $30pp + booking fee and Private Booths for six people $600 + booking fee Tickets:Via Eventbrite
Fresh artisanal cheese, gourmet Italian groceries and cafe at this one-stop-shop
That’s Amore Cheese is known for its love and passion for quality cheesemaking, but many Melburnians do not realise that the Cheesery at the company’s HQ in Thomastown is a food mecca that is a must-visit destination.
A one-stop shop to stock up on the freshest artisanal cheese, deli meats and gourmet groceries, the Cheesery allows food lovers the chance to indulge and treat themselves to an exceptional selection of produce carefully curated by That’s Amore Cheese.
In the Deli, shoppers can browse a huge range of deli meats with a premium selection of imported and local cuts including prosciutto (di Parma and San Daniele), mortadella, guanciale, speck and bresaola. Visitors will be transported overseas when they see the thinly sliced salumi packed just like it would be at a deli in Italy.
The Cheesery is also renowned for its succulent, house-made Abruzzese-style Porchetta – tender and juicy roast pork stuffed with aromatic herbs covered in perfectly crunchy crackling. The Porchetta can be purchased by the kilo or, if customers can’t wait, it is served up at the Cheesery cafe in a roll or on a plate with sides.
And if the pantry is looking a little empty, shoppers can stock up on a variety of Italian favourites alongside local goods. Wine lovers will love the selection of both local and imported wines, and home cooks will be spoilt for choice with the Cheesery’s huge variety of olive oils, infusions and artisanal pasta. Baci chocolate and Italian biscuits will satisfy those with a sweet tooth while the selection of traditional Teste di Moro ceramics are perfect gifts. The That’s Amore team takes pride in sourcing the best imported products from Italy as well as sourcing locally to support small businesses. That’s Amore Cheesery also sells ready-made meals, such as pizza, arancini, pasta and lasagne, to make midweek eating a breeze.
Of course, many visit the Cheesery for the full range of That’s Amore cheeses! From Fior di Latte to fresh Ricotta, That’s Amore’s cheeses are made daily on-site – it doesn’t get any fresher – using traditional Italian recipes and methods that are naturally free from preservatives and artificial colours. Striving for quality taste, That’s Amore only uses farm-fresh milk that is non-homogenised, pasteurised, and sourced locally in Victoria.
When visiting, a must-try is the fresh ricotta calda, which is hot ricotta served up straight out of production, available Monday to Friday, 8 am – 10 am. The buffalo mozzarella is handmade and delectably smooth, packaged in a bag just like in Italy. That’s Amore also produces some hard to find cheeses like squacquerone, which is quite similar to stracchino. And the cheese journey doesn’t end there – those looking for a unique flavoured cheese will love That’s Amore’s one of a kind flavoured cheese range, featuring products like their popular botanical gin cheese. Plus, there’s always cheese samples available to taste if guests want to try before they buy.
Melburnians wanting to do their bit for the environment can also bring in their own reusable containers when buying cheese and milk.
After loading up on delicious cheeses, deli goods and other produce for the week, customers can rest their legs and recharge at the the Cheesery Cafe, the perfect place to go for delicious food where cheese is the star of the show. Here, diners are treated to a complete breakfast and lunch menu designed to feature That’s Amore’s freshly made cheese using traditional Italian recipes and locally sourced, seasonal produce, such as antipasto, panini and pasta dishes. That’s Amore also releases weekly specials featuring their quality cheeses, such as burrata or stracciatella. Completing the That’s Amore experience is a barista-made coffee, available alongside freshly filled Cannoleria ricotta cannoli for dessert, with new weekly flavours available from their dessert cabinet.
Masterfully pleated Prawn Hargow, sticky Braised Pork belly, crispy Peking Duck Roti, and decadent Lobster Tail Noodles. You’ll be hard-pressed to find a better way to enjoy lunch than a delicious combination of classic Yum Cha dishes and contemporary Chinese sharing dishes.
If the above makes you excited, we have some great news for you because multi[1]award-winning contemporary Chinese restaurant – Chefs Gallery – has just launched the latest evolution of its beloved menu. Bringing together new Yum Cha dishes and old favourites, reinvented with a focus on sharing, this is without a doubt the biggest menu shake-up in the long history of the brand.
Through the introduction of new Yum Cha dishes, in addition to the re-introduction of your favourites, Chef Gallery builds on its signature spirit of sharing. With new and improved sharing dishes including the signature, Spicy Prawn and Pork Dumplings – a Sichuan and Shanghainese classic of handmade dumplings served in spicy chilli sauce – Mini Pork Burgers and Spinach Fried Tofu, you’ll still find the classic Chefs Gallery lunch but in an exciting new format.
“We’re thrilled to bring together the sharing format of Yum-Cha with our old favourites, optimised for sharing,” says Chefs Gallery owner Kaisern Ching. “Through this contemporary approach to Chinese food, we have created a unique lunch menu that brilliantly compliments all the favourites that diners have enjoyed over the years with the Yum Cha experience.”
Offering incredible value for money and a variety of dishes for all appetites and occasions, Chefs Gallery continues to revolutionise Chinese cuisine. The new menu is currently available at Paramatta and will be coming to Town Hall and Macquarie in the future.
Celebrating the launch of their revamped menu, Chefs Gallery Paramatta is giving away one free sharing dish to every table from now till the end of July.
Escape the drab of winter with Aria’s new winter menu by executive chef, Tom Gorringe. The menu makes the most of Australia’s delicious winter produce, with the hyper-seasonal a la carte offering allowing guests to create their own taste journey.
Winter is well and truly here, and there’s no better place to escape the chill than at Chiswick. Head chef Taylor Cullen’s newly launched winter menu will be available across lunch and dinner, and heroes Chiswick’s winter harvest from their kitchen garden, with a focus on ‘plant to plate’.
The winter menu can be found here, with dessert menu here
See here for the collective group menu, which is available for groups of four or more and is designed to be shared, welcoming groups to experience some of Chiswick’s most popular dishes.
Chiswick’s Annual Truffle Dinner – Wednesday 22nd June
On Wednesday 22nd June, Head Chef Taylor Cullen and Jason from The Canberra Truffle Farm will host Chiswick’s annual truffle dinner. Staying true to their ‘plant to plate’ ethos, guests will enjoy a three-course menu inspired by Chiswick’s winter harvest, intertwined with truffles for an elevated evening. Before exploring the exclusive truffle menu, guests will enjoy a mix of snacks curated by Head Chef Taylor Cullen, with truffles in mind. Dishes will be accompanied by matching wines from MADA.
Details:
Pre drinks at 6pm, dinner starts at 6.30pm
Tickets are $170 inclusive of arrival snacks, three-course dinner and matching wines from MADA
Known for their premium seafood offering, The Sheraton Grand Sydney will welcome Dennis Oh of Izakaya Tori and Fukada San of the highly coveted Kuon Omakase to take the reins for two unforgettable Feasts.
For their final show on Friday June 17, the duo will host ‘The Tuna Show’ presented by The Feast – a traditional ‘Live Tuna Cutting Show’, auction and interactive Japanese live seafood buffet. Dennis and Fukaka, the two close friends and culinary masters, will slice up a whole line-caught Tasmanian Blue Fin Tuna, flown in the morning of the event.
Guests will embark on a cultural culinary journey and enjoy fresh tuna sashimi, a live seafood buffet, 3 courses, wine pairing, cheese and dessert + more.
Known as Maguro Kaitai – this uniquely premium event will run from 12pm at The Feast: one of Sydney’s most sought-after fresh seafood restaurant buffets.
To kick off the experience, guests will enjoy a Japanese inspired cocktail to the captivating sounds of live musicians in the stunning atrium Conservatory Bar before being greeted by a traditional saké welcoming ceremony – Kagami Buraki – as they enter The Feast Restaurant. In preparation for the carving, chef Hideaki Fukada will take to the stage and demonstrate the same knife skills he employs at the renowned Kuon Omakase.
Once the Otoro, the melt in your mouth belly portion of the tuna, has been removed, the traditional tuna auction will begin! Attendees will be able to bid and purchase cuts of the highest quality tuna, with one lucky bidder having the chance to enjoy the coveted piece of Otoro.
Serving up delicious cocktails at home just got easier than ever with the launch of TAILS® COCKTAILS – an exclusive range of pre-batched, bar quality cocktails that are ready to enjoy in just 30 seconds.
The range of four TAILS COCKTAILS – each made using a premium spirit from the Bacardi portfolio, blended with top quality ingredients – includes the ‘the ‘Whisky Sour’ (DEWAR’S® Blended Scotch whisky); the ‘Gin Gimlet’ (BOMBAY SAPPHIRE® gin); the ‘Espresso Martini Cocktail’ (42BELOW® vodka); and the ‘Passionfruit Martini Cocktail’ (42BELOW vodka).
Each bottle has an RRP of $40 and the range is available from Dan Murphy’s and First Choice Liquor, Ritchie’s IGA, Boozebud, Hairydog and independent retailers.
Offering all the complexity and flavour of hand-made cocktails but with none of the effort, the new range is a perfect addition to any home bar.
ADD ICE. SHAKE. POUR.
Serving TAILS COCKTAILS is as easy as 1,2,3 – pour 125ml into a shaker (or any closed container), then simply add ice, shake and pour – and a QR code on every 500ml bottle links to a 30 second ‘how to’ video.
Whether at home after work or having a casual get-together with friends, TAILS COCKTAILS are perfect for shaking up a catch-up, or as an alternative to wine and beer to make the moment extra special.
Evert-Jan Bos, General Manager, TAILS comments: “This is a game-changer for the home bar. TAILS COCKTAILS offer both incredible taste and convenience, making it easier than ever for people to enjoy the same flavour and complexity of a cocktail made from scratch, without any effort or expertise. No shopping for ingredients, no measuring, no recipes – just add ice, shake and pour – how easy is that?”
PANDEMIC SHAKES UP DRINKING OCCASIONS
“During the two years of lockdowns and staying-in, we’ve seen a huge trend for experimenting with cocktail creations at home, and learning more about premium spirits,” comments Brenda Fiala, Global VP of Strategic Insights & Analytics, Bacardi. “As a result, the home bar and serving cocktails when hosting dinner and garden parties has had a big resurgence.”
Brenda adds: “We also hear from people that they want to focus on connecting – and reconnecting – with their loved-ones. They want to enjoy those moments with great experiences, and they want those experiences to be quick and easy to organize. This makes it the perfect moment to be launching TAILS COCKTAILS – now people can serve up fantastic cocktails when hosting friends and family at home, without any planning or effort.”
Stage 2 of Frasers Property’s Eastern Creek Quarter officially launched
The second stage of Frasers Property Australia’s award-winning Eastern Creek Quarter (ECQ), ECQ XL features a diverse mix of high-profile retailers and large format brands, including Anaconda, McDonalds, Officeworks, 4WD Supa Centre, PETQuarters, Road Tech Marine, Weber, RSEA Safety, Totally Workwear, Nutrition Warehouse, Neptune Swim School and KFC, along with T-Spoon Café.
To mark the opening of ECQ XL, a launch event will be held this Wednesday 8 June, which kickstarts a five-day celebration with special offers, music and entertainment. A free shuttle bus means people can experience the major new large format retail hotspot while just as easily enjoying a variety of community activities and fun at the existing ECQ.
Festivities commence at 9am Wednesday 8 June with a Welcome to Country, ribbon-cutting and traditional smoking ceremony performed by Indigenous Elder Uncle Wes. Free coffee from T-Spoon Café will ensure a jovial mood.
Special guests including Blacktown City Mayor / Councillors….; Suellen Fitzgerald, Chief Executive, Greater Sydney Parklands; Frasers Property Australia CEO Anthony Boyd and Executive General Manager Investments Mark Gleeson, and…………. will be on-hand to celebrate this important community milestone.
Then, from midday, a host of family fun and activities kicks off with musicians, roaming entertainment, fairy floss machine, magic shows and more to create a vibrant atmosphere for shoppers and visitors. The festivities continue through to Sunday 12 June, with hula shows, contortionists, nostalgia popcorn carts, magicians, musicians and other fun-filled activations contributing to the fun vibe for everyone.
Media and the community are invited to attend to help celebrate the opening of ECQ XL to the western Sydney community.
Mark Gleeson, Executive General Manager Investments, Frasers Property Australia says the opening of ECQ XL offers something new and unique to the western Sydney region.
“Eastern Creek Quarter is an established community centre where local people and those from across the western Sydney region come to experience a unique retail offer, great dining choices, and of course, the beauty of the Western Sydney Parklands backdrop. Now, with a fantastic line-up of large format retailers at ECQ XL open to the community, there’s even more reason for people to make a visit to ECQ a full and fun day out,” Mr Gleeson says.
“We’re proud to open this major new shopping destination to the community and we thank the wonderful retailers who will make the ECQ XL experience unlike any other retail experience in western Sydney,” he says.
ECQ XL encompasses over 11,000sqm of large format retail space with 14 stores and an additional 340 on[1]grade parking spaces.
Conveniently located on Rooty Hill Road South near the corner of Great Western Highway and the M7 Motorway, ECQ is an award-winning shopping, dining and entertainment destination. With a full-line Woolworths supermarket, the centre houses a mix of local concepts, quality brands and the unique ECQ Social precinct, with its covered and alfresco seating, outdoor deck, kids play area and large format outdoor digital screen.
ECQ Stage 1 is a World Leader in environmental sustainability, having achieved a certified 6 Star Green Star Design & As Built rating from the Green Building Council of Australia. A 5 Star Green Star Design & As Built rating is being targeted for ECQ XL with a major 400kW solar PV system to generate energy for use on-site. The majority of ECQ XL tenants receive cheaper, 100% carbon neutral energy via an embedded network operated by Real Utilities, Frasers Property’s wholly-owned licensed energy retailing business which provides customers 100% Climate Active-certified carbon neutral energy.
Kicking off in June, once a month Barrio Eatery & Bar will invite a local chef to collaborate on the BBQ grills in the kitchen to create affordable dishes at fixed price points for the local community to enjoy.
The first event is Wednesday 15 June with award-winning Scottish-born chef Alastair Waddell from Frida’s Field in Nashua. Alastair is known for his classical training and deft skills in creating delicious, produce-driven cuisine using seasonal crops grown by the farm at Frida’s Field and other local producers.
‘I am very excited to be representing Fridas Field at Barrio while cooking over fire with Santiago and the restaurant’s team. Our menu will focus on local beef and pork with some delicious surprises from Frida’s garden too. After working closely with Santiago for many years I am thrilled to be collaborating with him again.’ – says Frida’s Field Chef Alastair Waddell
Fire is a central theme to Barrio Eatery & Bar, and the monthly BBQ makes cooking even more intimate, and dining more exciting than ever. After years of running forward, chefs are now taking a giant step back, swapping their gas ranges for a wood-fired oven or hearth and igniting fires instead of pilot lights. Every dining experience that is shaped by fire at Barrio Eatery & Bar is very different, forging a fundamental connection between the chef and the ingredient.
“Our monthly guest chef BBQ is a great opportunity to share my favourite style of cooking with friends and colleagues, because that’s what Asado (cooking over fire) is about. I am looking forward to firing up the grill with my friend and mentor chef Alastair Waddell once again, for a one-off BBQ at Barrio” – says Barrio’s Executive Chef Santiago Socrate.
And if that’s not enough to lure you out of the house on a Wednesday night, perhaps the prices will: $15 / $25 plates (meat & vegan friendly options). Could Wednesday be the new Friday?
There will be two seatings at 5/5.30pm or 7/7.30pm. Booking is essential.
Details: Date: Wednesday 15 June Time: 5/5.30pm or 7/7.30pm seatings http://www.barriobyronbay.com.au / @barriobyronbay Address: 1 Porter Street, Byron Bay NSW 2481 Reservations: gather@barriobyronbay.com.au / 0411323165
With National Sushi Day coming up on the 18 June, Sokyo’s Executive Chef, Daniel Kwak’s shares his top tips on how to nail sushi at home.
Having worked alongside the famed Sushi expert, Chase Kojima for over five years, Daniel has perfected the craft of sushi making to a fine art, so you can rest assured he knows what he’s talking about.
Sokyo’s Daniel Kwak’s Tips On How To Nail Sushi At Home
1. First and foremost, you need to ensure your rice is cooked perfectly – this is the most important part of making sushi, as no rice, no sushi! Don’t use a pressure cooker as the rice will be too soft and sticky. Another tip is to use less water than when you would prepare normal steamed rice. Sushi vinegar is also important to add balance, and be careful not to add too much sugar – you don’t want your rice too sweet!
2. If you’re making sushi rolls, you can literally put whatever you want – fresh seafood, chicken, tofu, vegetables. I like to add some crunch for texture, too. For nigiri sushi, you can easily grab filleted tuna, salmon or kingfish from your local fishmongers. My tip would be to make sure you are getting the freshest seafood you can find, and the highest quality you can afford. And if you’re not sure about your knife skills, cooked prawn sushi is a great option.
3. Try not to overfill your sushi rolls – this is a common mistake people make when preparing sushi at home. Use less rice, take your time, and roll.
4. Lastly – have fun making sushi at home! I love to make sushi at home with my friends and family – to me that is the best part. Not only is it great to enjoy it afterwards together, but we also have lots of fun making it together.
On Tuesday 7 June, the top winners in the 2022 NSW Sommelier’s Wine List Awards, run by the NSW Wine Industry Association (NSW Wine), were announced at a presentation event held at Parliament House Sydney.
These awards acknowledge venues within NSW that have an outstanding wine list. In particular, a wine list that supports the quality and diversity of the great wines of NSW. Over the last few years, these awards have shone a light on a number of great sommeliers and venues. Through the support of the NSW Government, and particularly through the Memorandum of Understanding signed in April 2021, the NSW Wine industry is working hard to ensure that NSW wines are well represented on the wine lists in our home state.
A fantastic range of wine lists were entered into the Awards by talented Sommeliers and Bar Managers from across the state this year, and it was a difficult process to whittled down the 35 Finalists to the top winners in each of the 8 categories.
And the winners are …
2022 Best NSW Wine List in a Regional NSW venue (<40 seats)
Renee Wallace from Birch Restaurant, Moss Vale
This was a very strong category, with 4 very high scoring finalists from 4 different NSW wine regions, highlighting the quality food & wine experiences that are available right across our state. Out of the 4 finalists, The Quarry Restaurant from Cowra, the Zin House from Mudgee, South on Albany from Berry in the Shoalhaven wine region and Birch Restaurant from Moss Vale in the Southern Highlands wine region, it was Renee from Birch that claims the crown, with a list described by the judges as “Incredible for a smaller restaurant”. Renee and Birch Restaurant will each receive an amazing Coravin Pivot wine preservation system.
2022 Best NSW Wine List in a Regional NSW venue (>41 seats)
David Collins from Charred Kitchen & Bar, Orange
The largest category of finalists, again highlighting the quality in regional NSW, and giving the judges a tough job. In the end, the title went to David at Charred for a wine list described as “an ambassador for NSW wines”. David and Charred will also receive 2 Coravin Pivot wine preservation systems.
2022 Best NSW Wine List in a Regional NSW accommodation venue
Andres Aragon from Blaq at The Kyah Hotel, Blackheath
The Accommodation category showcases those that work so hard in accommodation venues to provide a great service and also support local producers. Andres’s list was described by the judge as “On point. A list that proudly explores NSW Wines by regions”. Andres and Blaq Restaurant win an exclusive consultation with Dane Richards from Gault & Millau to gain invaluable advice about the restaurant reviewing process.
2022 Best NSW Wine List in a Sydney venue (<40 seats)
Angelica Nohra from The Blue Door, Surry Hills
After a challenging few years, Sydney’s small restaurant scene is back in full swing and it was exciting to see some great entries in this category. The judges described The Blue Door’s wine list as a “really comprehensive, well[1]thought-out list with great descriptions and commitment to NSW.” Angelica’s list wins automatic entry into the 2022 Australia’s Wine List of the Year Awards.
2022 Best NSW Wine List in a Sydney venue (>41seats)
William Wilson from ICC Sydney, Darling Harbour
Another big category with many strong finalists, including venues such as bibo wine bar, Botswana Butchery, Public Dining Room and Quay. After much deliberation, William’s list was awarded the trophy. William wins an indulgent trip around the exciting Canberra District wine region, including accommodation, a food and wine matching experience and a range of expertly guided winery tours.
2022 Best NSW Wine List in a Sydney accommodation venue
Samantha Belt from QT Sydney
Last year’s overall winner came from a Sydney accommodation venue so we were expecting great things from this category and we weren’t disappointed. The finalist at QT Sydney, TWR at Crown Sydney and the Boilerhouse at Q Station all showcasing great wine list. The judges pulled Samantha to the top due to a wine list they described as a “very comprehensive and well thought out list by a venue that has made a significant investment in wine”. Samantha wins an immersion trip around the stunning Orange wine region, including accommodation, a food and wine matching experience and a range of expertly guided winery tours.
2022 Best NSW Wine List in a Club venue
Matt Underwood from The Newcastle Club, Newcastle
This was a brand new category this year,to recognise and reward the amazing Club venues out there that provide quality hospitality to such a large, diverse range of customers and are very supportive of their local winemakers and producers. The Bowral Bowling Club, Tattersalls Club Sydney and Singletons Diggers all deserve a mention but a worthy congratulations to Matt and his team for claiming the title. Matt wins an exclusive trip around the wonderful Mudgee wine region, including accommodation, a food and wine matching experience and a range of expertly guided winery tours.
2022 NSW Wine President’s Award for Outstanding Support of the NSW Wine Industry
Kylie Byron from Whitney’s at The Remington, Orange
This is a special award presented at the discretion of the President of the NSW Wine Industry Association, Mark Bourne, and given to someone that has shown real commitment to showcasing the wines from NSW. Mark commented, “I congratulate Kylie and her team at Whitney’s for crafting a venue and dining experience that reflects the quality and diversity of regional NSW through a list of 100% NSW wines expertly paired with local seasonal produce and delivered by exceptional service”. Kylie wins a trip around the birth-place of Australian wine, the Hunter Valley, including accommodation, a food and wine matching experience and a range of expertly guided winery tours and gains automatic entry into the 2022 Australia’s Wine List of the Year Awards.
2022 NSW Sommelier’s Wine List of the Year ~ Angelica Nohra from The Blue Door, Surry Hills
Many congratulations to Angelia and the team at The Blue Door who claimed the overall winners title of ‘2022 NSW Sommelier’s Wine List of the Year’ with nearly 100% of its wine list made up of NSW wines! Our main winner receives a bespoke glass consultation, specifically tailored to their venue, and a $2000 premium glass fit out from RIEDEL.
Congratulations to all the finalists and top winners, and a big thank you for supporting the wines of NSW.
2022 #NSWWineStars:
Annata Restaurant, Sydney Avalon Restaurant, Katoomba Banco Manly, Sydney Bangalay Dining, Shoalhaven Heads Bells at Killcare, Killcare Heights Berida Hotel, Bowral bibo wine bar, Sydney Bills Fishhouse and Bar, Port Macquarie Birch, Moss Vale Blaq at The Kyah Boutique Hotel, Blackheath Boilerhouse at Q Station, Sydney Botswana Butchery, Sydney Bowral Bowling Club, Bowral Bull & Bell Steakhouse, Griffith Charred Kitchen & Bar, Orange Eremo, Pokolbin Esca Restaurant, Pokolbin International Convention Centre, Sydney Love, Tilly Devine, Sydney Mode Kitchen and Bar, Sydney O Bar and Dining, Sydney Public Dining Room, Sydney QT Sydney Hotel, Sydney Quay Restaurant, Sydney Rydges Armidale, Armidale Singleton Diggers – York St, Singleton South on Albany, Berry Tattersalls Club, Sydney The Blue Door, Sydney The Newcastle Club, Newcastle The Quarry Restaurant, Cowra The Waiting Room (TWR) at Crown, Sydney The Zin House, Mudgee Whitney’s Restaurant & Bar, Orange Zecca Handmade Italian, Griffith
A five course truffle degustation, table-side truffle shavings & rooftop specials
Botswana Butchery Sydney is going all out for this year’s truffle season, giving patrons the chance to experience a delectable Truffle Degustation Menu and truffles anytime, with any dish, whilst dining at their three-level restaurant, located in the stunning 25 Martin Place complex.
Sydneysiders who book into the restaurant’s main dining areas for an a la carte feast have the option of ordering the five course Truffle Degustation Menu from Botswana Butchery’s exclusive ‘Little Black Book’, all season long.
The degustation menu showcases and celebrates the elusive Black Tasmanian Truffle and has been carefully curated by Head Chef Darren Templeton and costs $180pp, or $250pp with matched wines.
The five course Truffle Degustation Menu is served banquet style for the table and includes:
Dry aged Pure Black Bistecca, fresh shaved truffle at the table, roasted garlic, pinot jus.
Truffled mashed potatoes.
Creamed sweetcorn.
Grilled roman beans.
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Mixed winter leaves, burnt orange dressing
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Caramelised quince tarte tatin, truffle ice cream
Truffle season will kick off with an exclusive launch dinner on Tuesday 21st June in the Level 8 dining room. At the event 50 people will indulge in the five course Truffle Degustation Menu, with matched wines.
Guest speakers will include Head Chef Darren Templeton talking through the menu, Gourmet Life’s Josh Rea discussing Black Tasmanian Truffles, and Good Group Head Sommelier Piers Haszard taking guests through the matched wines of the evening. The dinner will include door prizes and giveaways, with a chance to win black truffles, wine, and Good Group Hospitality vouchers. The event costs $250pp.
Head Chef Darren Templeton is excited to launch the exclusive menu later this month.
“We cannot wait to kick off this exciting celebration of Australian truffles. The flavours of the Black Tasmanian Truffle are out of this world, and to share such an elusive, culinary beauty with Sydney diners is something incredibly special.”
Guests who are not partaking in the special Truffle Degustation Menu can also get in on all the truffle action, with waiters offering table-side truffle shavings on any dish from the a la carte menu, at an additional cost.
And the truffle fun doesn’t end there – a menu of truffle-infused deliciousness will also be available on the Rooftop at Botswana Butchery throughout the season. Featuring items such as fontina and truffle jaffles, wagyu truffle sliders, truffled hazelnut doughnuts and truffle-infused cocktails from the bar team, the Rooftop will be the perfect spot for catch-ups and some truffle indulgence.
Botswana Butchery Sydney is located at 25 Martin Place.
Free freshly-filled ricotta cannoli for one day only!
Cannoleria will be handing out one of Melbourne’s best cannoli to the masses for free on Thursday 16th June, all in the name of National Cannoli Day.
The giveaway will be held at Cannoleria’s Preston Market and Watergardens stores, between 11 am and 1 pm, giving sweet tooths two hours to get their hands on a free mini cannoli.
Melburnians simply need to visit their closest participating Cannoleria store to join in the National Cannoli Day celebrations, and indulge in Melbourne’s best crunchy, ricotta-filled cannoli – for free!
Cannoleria is ready to start the Cannoli party, and everyone around Melburnians are invited!
What: Free Cannoleria Cannoli for National Cannoli Day
When: Thursday 16th June, 11am-1pm
Where: Preston Market and Watergardens Cannoleria stores
Who: Cannoleria by That’s Amore Cheese
Why: To celebrate National Cannoli Day in Melbourne
A New Nordic Cuisine by Michelin-cred Chef Takes Up Residency in Collins Street Heritage-listed Landmark
Collins Street welcomes Freyja, a new two-level restaurant housed in Melbourne’s heritage-listed Olderfleet building, offering a sophisticated ‘New Nordic’ approach to Australian dining with Michelin-cred Chef Jae Bang (Norway’s Re-naa, New York’s Daniel, Spain’s El Bulli and Arzak) at the helm.
Inside the magnificent 1880s Venetian landmark, Freyja delivers an elevated and approachable dining experience, emphasising an innovative menu aligning classic Northern European techniques with new culinary philosophies, and interiors that reflect raw Scandinavian simplicity.
The name, inspired by Norse mythology, celebrates the golden-teared ‘goddess of contrast’ providing scope for the design direction, led by interior designer Clark Bardsley and creative direction overseen by Soren Trampedach, CEO of professional workspace, Work Club.
Creating bold and contemporary combinations using traditional methods such as pickling, curing, smoking, preserving, and skills honed during his Michelin training; Bang delivers a line-up of a la carte dishes focusing on simplicity in presentation, layering flavour profiles and showcasing native ingredients and local producers. The kitchen team includes Daniel Gordon (Lee Ho Fook) as Senior Sous Chef and Aaron Caccia as Chef de Cuisine, who has joined Jae from Michelin starred Re-naa in Stavanger, Norway.
For those wanting to explore the cuisine in more depth, the ‘Taste of Freyja degustation’ offers a combination of small plates and main courses for dinner, or you can sample the range of traditional Smørrebrød; an open-faced dark rye sandwich topped with a juicy selection of meat or seafood and seasonal accompaniments for lunch.
Behind the bar, an impressive and ever-evolving list of seasonal drinks with local sensibility will be made and delivered with flair and theatre, along with a blend of local and international spirits, non-alcoholic beverages and craft beers (including Northern European lines Lerving, Amager, Omnipollo). Sommelier Ugo Pasetti (Rockpool Group, Grossi Florentino, Print Hall Perth) has joined the team to curate a list of local and international varietals to suit every taste and occasion, with a focus on organic and biodynamic wine.
Across two levels, Freyja seats 130 guests. Upstairs, two light-filled sections welcome you on entry with vast cathedral windows hemmed by a sculptural slatted timber ceiling, making a nod to Nordic maritime history. The Chef’s Kitchen, allows guests to casually perch at the bar to catch the vibrant culinary action, while adjacent, the main dining room is quietly more refined. Creating a sense of ‘Hygge’ (meaning warm, cosy and content in Danish), dusty blue leather banquettes line the back wall with striking blue marble-topped tables, contrasting with the restored heritage brick, American oak communal tables and a mix of Scandi hand-crafted timber chairs in woven cord and raw tanned leather.
A steep spiral staircase offers a seamless transition to a darker and more intimate underground dining space below, where deep ocean walls, timber ceiling detailing, light timber flooring and raw concrete all exude a more earthy atmosphere. Seating up to 65 guests, the space also features two semi-private dining areas for larger feasts and gatherings.
Throughout the venue, artworks by Mathew Gillett hang prominently interplaying a subtle, gothic vibe, which is delicately balanced with metallic finishes, light coastal sand tones, and earthy organic ceramics and textiles.
During the warmer months, guests can also dine ‘alfresco’ like a true Scandinavian, sitting under the canopy of Plane trees while they take in the CBD street action.
Freyja is open for lunch and dinner Monday to Friday, reflecting the Scandinavian work culture and providing a work/life balance for its team.
That’s Amore Cheese has taken home four medals at the Royal Queensland Cheese & Dairy Produce Awards.
The award winning cheese producer has won a gold medal for its Buffalo Caciotta, which is the first time this That’s Amore product has won an award in this category, and three silver medals.
The winning cheeses:
Gold Medal
Buffalo Caciotta
Silver Medal
Buffalo Mozarella
Fior di Latte
Lavato
These wins, which come just after winning six awards at the Dairy Industry Association of Australia awards, demonstrate once again why That’s Amore is one of Australia’s best, and favourite, cheese producers.
That’s Amore Cheese founder Giorgio Linguanti is thrilled that the company’s cheeses continue to be recognised.
“These four medals mean so much to us. Competition is fierce at the Royal Queensland Cheese & Dairy Produce Awards and we are so pleased to take home a gold and three silver medals.
“We always strive to develop and produce the very best cheeses and every award win motivates us to work harder and create more. I am so proud of the whole That’s Amore team.”
With the end of the financial year around the corner and the need for team bonding potentially at a pandemic-induced peak, Hunter St. Hospitality premium restaurants have created a series of corporate private masterclasses and dining experiences that will strengthen team spirits.
Corporate teams can tap into the culinary credentials of Executive Chefs at Rockpool Bar & Grill and Saké Restaurant & Bar with private masterclasses available from Wednesday, 1 June to Friday, 29 July. Sessions are available Wednesday to Friday at 11am and Tuesday to Thursday at 5pm. Each masterclass is followed by a premium dining experience. Masterclass packages are available for a minimum of six participants.
At Rockpool Bar & Grill in Sydney, Melbourne and Perth corporate groups can participate in a Rare Breed Steak Tasting Masterclass, followed by a beautiful lunch or dinner.
Participants experience a new range of rare beef breeds from Australia’s most celebrated beef producer, Victorian farmer David Blackmore, which are exclusively available at Rockpool.
Chefs talk guests through the one-of-a-kind steak showcase, explaining unique cuts, flavours and textures. A tasting plate of five cuts of steak is the centrepiece of a three-course meal, which is served with matched wines and includes a cocktail on arrival. The masterclass and dining experience is available for $265 per person.
At Saké Restaurant & Bar in The Rocks, Manly and Double Bay in Sydney and Hamer Hall in Melbourne corporate teams learn from Japanese Sushi Masters how to make sushi from scratch. Guests are greeted with a glass of Champagne. The Sushi Masterclass includes several banquet meal options:
Saké The Rocks New Classics Menu – $189 per person Chef’s Selection Premium Menu – $209 per person
Saké Double Bay & Manly New Classics Menu – $189 per person
Saké Hamer Hall Take No Hana Menu – $189 per person
Rosetta Ristorante is offering corporate groups an exquisite four-course Black Truffle Seasonal Set Menu for $389 per person with matching wines. Guests can relax in the elegant Rosetta Room, which is one of the city’s exclusive locations for group dining occasions and caters for up to 24 people.
Hunter St. Hospitality Chief Executive Officer Thomas Pash said the aim was to give corporate groups an opportunity to unwind, dine and have fun together as the financial year ended.
“The last few years have been tough, group events have been put on the backburner, and if there was ever a good time to bring team members together for a rewarding group occasion it’s the end of the financial year,” Mr Pash said.
“All our restaurants have beautiful private dining rooms available for group events, but we also wanted to offer opportunities for team building and bonding, in a relaxed setting, as a way for employers to thank their teams after such a tremendously difficult time.”
The Food & Hospitality Queensland trade expo returned last month after a three-year break and organisers say it was a huge success, with more exhibitors and visitors than ever before.
Event Director Tim Collett said “after all the delays and interruptions the food industry was ready to come together and talk about the future. Whether you operate a café, restaurant, commercial kitchen or supermarket you need to know about the latest consumer trends, new products and new ways of doing business”.
Collett said the enforced break caused by Covid lockdowns was challenging for the food industry and crippling for the event industry. “We are really pleased to be back and working with exhibitors to rebuild and reconnect. It is just so pleasing to finally open the doors and see everyone streaming in”.
It was not all smooth sailing for the build of the show, as drenching rains threatened to flood Brisbane. On the Friday before the show the Premier called an emergency press conference, roads were closed and a number of outdoor festivals were cancelled. Freight was an issue for some exhibitors and others had staff down with Covid.
Fortunately the skies cleared and the show ran smoothly. It had over 180 exhibitors and special events including the Queensland Chef of the Year, Brisbane Café School, Aged Care Catering Summit and the Chef Success Workshop. It attracted 3500 trade visitors over two busy days which was a record for the show.
Collett says plant-based foods were a popular topic at the show. There was also a lot of talk around staff shortages. Exhibitors like Priestley’s with prepared desserts generated immediate interest. So did the big equipment companies like Unox, Comcater, JL Lennard and the Commercial Kitchen Company with automated cooking gear.
Taking place in the middle of the show was the Queensland Chef of the Year. This prestigious cooking competition attracted over 100 entries from professional chefs. They fought for a place in the Grand Final where they had to produce two dishes from a mystery box of ingredients in one hour. After a close tussle the winner was Tom Hitchcock from The Long Apron Restaurant in Montville.
Running alongside the show was the Aged Care Catering Summit which attracted a full house of chefs and operators. They discussed the rising expectations of residents and how to meet them within tight budgets. Speakers included Cherie Hugo from the Lantern Project, Julie Dundon from Nutrition Professionals Australia and Chef John Casey from Live Life Cook.
Food & Hospitality Queensland will return to the Brisbane Convention & Exhibition Centre in October next year. To see all the exhibitors and learn about getting involved visit the website at www.foodandhospitality.com.au or call the food team on 03 9999 5460.
Join Spice Temple Sydney for An Appreciation of Pork: a banquet celebration of one of the most diverse cooking ingredients in Chinese culture. Delightful porky goodness comes in the form of eight delicious dishes, displaying a diverse range of cooking techniques and flavours, and includes four matched wines.
Menu
Xiao Long Bao 3 Flavour Eggplant 2020 Pinot Blanc, Paul Blanck & Fils, Alsace, France
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Pipis with Pork and White Pepper Wuxi Pork Ribs 2020 Pinot Grigio, Peter Zemmer, Alto-Adige, Italy
The Distiller bar is gearing up for a busy winter season, with a series of cocktail workshop masterclasses and guided tastings scheduled over the coming months.
Guests looking to beat the cool weather will be welcomed at The Distiller in Northcote’s popular Welcome to Thornbury precinct and get educated on some of Australia’s favourite tipples.
There’ll be plenty of new skills for cocktail enthusiasts to learn along the way, as The Distiller crew offer Melburnians the best unique spirit experiences with a twist.
The Distiller workshops and tastings:
Cocktail Workshop Masterclass, $55 Dates available until end of August Bookings here, https://bit.ly/3m0vPcg
Made for spirit connoisseurs or those simply up for a good time, The Distiller Cocktail Workshop Masterclasses are an experience not to be missed. Ticket holders will work their way through three incredible signature Distiller cocktails, each showcasing one of their handmade, Australian Grainshaker vodkas. Best of all, each drink will be easily adaptable for cocktail-lovers to replicate at home. The session runs for approximately 1.5 – 2 hours, with extra time between each cocktail for guests to enjoy the venue while sipping on their latest creation. Bookings essential. Bookings for 6 tickets or more receive $10 off the price of each ticket.
Guided Tastings, $20 Dates available until end of July Bookings here, https://bit.ly/3z838Ca
Led by The Distiller’s experienced, resident distiller Ash, attendees will go behind closed doors to discover the world of Australian spirits, from the secrets behind their production to the history of Aussie made vodka and/or whisky. Giving exclusive access to Distiller’s coveted on-site still room, those embarking on the tasting journey will be guided through an intimate tasting of four, pre-booked spirits of their choosing from Distiller’s iconic NED Whisky and Grainshaker Vodka range.
Ash will teach guests about Distiller’s methods of production, their German made still, the tasting notes and key ingredients of their spirits, plus the iconic stories behind Distiller’s namesakes. The session runs for 20-40 mins and bookings are essential. Bookings with groups of 6 or more receive $5 off per person, and there’s $10 off per person for groups of 12 or more.
The Distiller also offers a paddle of spirit tastings for guests to enjoy in their own time at their table, no booking required.
Experience Gift Vouchers are also available to purchase as a gift for loved ones.
Ori’s Bar, located next door to Da Orazio, is a classic Italian bar offering pre-batched cocktails, an all new snack menu and a jukebox loaded with 80’s and disco tracks.
Providing guests a private place to escape and linger, and reminiscent of the piazzas of Italia, Ori’s Bar will be for walk-ins only. The 30-seat, table-service bar, has a drinks list that showcases classic cocktails including: Boulevardier; barrel-aged Negroni; Manhattan; Old Fashioned; Aviation; and the Orazio, a drink made especially for owner Orazio D’Elia – combining the Vodka, sweetness of watermelon, citrus of handmade Limoncello, freshness of mint and cucumber. This cocktail captures memories of Orazio traveling with his Nonno in Italy to buy watermelon for his fruit shop.
“Being back in Bondi we wanted to create a new space where people can choose what they want depending on the day they are having – a quick drink and a snack before dinner, a nightcap or stay and graze the entire Da Orazio menu – you make it what you want” says Orazio.
“I love the piazzas in Italy, they are my favourite, a relaxed, no attitude space where you can stay and unwind with family and friends, I am happy to bring my interpretation of this to Bondi,” continued Orazio.
A new ‘Stuzzichino’ snacks section to the Da Orazio menu which is available in Ori’s Bar includes: Prosciutto De Parma & Reggiano Crocchette with Aioli; Beef Tart-Tartare topped with Trout Roe and Chives; Bruschetta Pugliese topped with Octopus & Stracciatella; and Chickpeas & Mussels Carasau Crisp. This allows guests the choice to graze lightly on snacks and antipasto or order off the whole menu from the main dining room.
Along with the full stocked bar cart, a focal part of the venue is the $1coin juke box loaded with Orazio and general manager Cristiano Poddine’s favourite 80’s, disco and house tracks. Christiano jokes: “We are yet to agree on the maximum sound as we know Orazio loves to turn it up and I like to turn it down. With the soundtrack up to the guests the vibe in the space is up to them on any day and we are excited for the variety each day will bring.”
The team have collaborated with Loopcreative to create a casual and chic space that is reminiscent of basking in the glow of an endless Italian summer. The relaxed bar surrounded by bench seating scattered with coloured pillows showcases a deli style fridge displaying several salami and prosciutto encased in walls that are a salmon hue of pink.
Ori’s Bar is open Thursday & Friday from 5pm, Saturday & Sunday from 12pm and is available for exclusive hire seven nights a week and all day on the weekend.
Attention gin lovers, it’s time to celebrate your favourite tipple. Saturday 12 June is officially World Gin Day, a global celebration of all things gin. And, with its uniquely balanced flavour profile, Bombay Sapphire is the ideal canvas for your Gin & Tonic.
Composed of relatively few ingredients, the standard gin and tonic isn’t complicated to create: this highball cocktail is made by mixing gin and tonic water, which is poured over an ample amount of ice, and garnished with a wedge of lime. However, there are several ways to enhance the classic gin and tonic without deviating from its fundamental essence.
Consider celebrating World Gin Day with these ideas for sprucing up your beloved Gin & Tonic beverage by Master Distiller Dr Anne Brock, and a selection of Bombay Sapphire Gin & Tonic recipes to try at home.
• Switch up the garnish to match the flavour profile of the gin: Lime wedges are the standard gin and tonic garnish, but there’s a whole jungle out there when it comes to alternate options for imbuing a little extra flavour to the drink.
• Stir in a sprig of herb: Herbs stirred into a gin and tonic can add an intense flavour directly to the drink, not just on the nose. For harder herbs like rosemary, marjoram and sage, you can first bend or break sprigs, so their oils infuse into the liquid better, then remove them once the desired intensity of flavour is achieved. With softer herbs like mint, parsley, coriander, and tarragon, tear the leaves before adding them to the drink.
• Use a flavoured tonic water: Tonic water can be the key to making or breaking a gin and tonic. Tonic water can also be the key to indoctrinating those who think they don’t like gin into loving it. A flavoured tonic can open the door for a nervous drinker to dip their toe in.
• Use an infused gin: An infused gin allows for greater inspiration from the beginning, especially with so many directions to take it. Bombay Sapphire recently released their Bombay Bramble, which is bursting with the 100% natural flavour of freshly harvested blackberries and raspberries, that can be built upon with a garnish or muddled fruit.
• Don’t be shy with the ice: At its core, a Gin & Tonic should be refreshing. Using too little ice, or letting it melt quickly, is a fast track towards undermining a cocktail that needs to be cold to be its best. Maintaining that cold temperature and keeping the drink nice and carbonated will ensure this drink is refreshing and delectable with every sip.
The ultimate expression of the quintessentially classic Gin & Tonic. Orris root and Angelica bring Bombay Sapphire its floral earthiness and enhance the bright, fresh flavours of citrus and juniper. Brilliantly straightforward and satisfying.
Ingredients: • 50 ml Bombay Sapphire • 100 ml Premium tonic water • Lime Wedge
Method: • Fill your balloon glass to rim with large, cubed ice • Pour over 50ml of Bombay Sapphire • Squeeze fresh lime into drink and drop into glass • Top with premium tonic water • Stir and enjoy
Bombay Sapphire Bramble & Tonic
Bombay Bramble gin is bursting with the 100% natural flavour of freshly harvested blackberries and raspberries. Light, bright and uplifting it expresses the true nature of Bombay Bramble. allowing the true essence of both spirit and mixer to shine through, lifted with a squeeze of fresh lemon.
Ingredients • 50 ml Bombay Bramble • 100 ml Premium tonic water • Lemon Wedge – squeezed and dropped in
Method • Build over cubed ice. • Squeeze and drop in lemon wedge.
Bombay Sapphire Sunset & Tonic
Infused with warming spices and bittersweet Spanish mandarin, Bombay Sapphire Sunset is the perfect gin for reconnecting and unwinding with friends, as the sun descends, and day becomes night. Best enjoyed in a Sunset & Tonic accompanied by an orange wheel and star anise garnish for the ultimate sunset moment.
Ingredients • 50 ml Bombay Sapphire Sunset • 100 ml Premium tonic water (preferably Fever-Tree) • 1 Orange Wheel • 1 Star anise
Method • Fill a copa or balloon with cubed ice • Squeeze an orange wedge over the ice and discard • Pour 50ml of Bombay Sapphire Sunset • Top with chilled tonic water • Add your orange wheel garnish • Finish with star anise • Stir & Enjoy
Not quite a year ago, Marrickville Metro, the heart of the Inner West, launched its new $142 million dining precinct. With it came a myriad of multicultural eateries bringing visitors on a journey of flavours, taking them from Malaysia to the Middle East and everywhere in-between. The addition of these exciting new venues has transformed the centre into a dining hub for Inner West locals who have welcomed them with open arms.
A standout in the wave of new eateries that have swung the doors open at Marrickville Metro is China Fusion, a concept established over 20 years ago in mainland China that has arrived in Marrickville.
Behind China Fusion are owner Christine Chen and Master Head Chef, Mr Meng, who specialises in Shanghainese fine dining. Together, they are on a mission to change our ingrained assumptions about what is Chinese food by showcasing traditional, regional specialties and sharing its history. To do this, they are bringing together highlights from the diverse, hyper-regional cuisines of China.
“Chinese cuisine is rich and diverse. In China, there are eight distinctive cuisines varying in style and taste. Each has evolved from very specific culinary traditions over thousands of years based on the environment and ethnic background of their respective regions,” says Christine. “These distinct flavours and styles are recognised throughout Chinese society and found globally. However, outside of China, they are often grouped together as simply ‘Chinese Food’ with little understanding of the history behind it. That’s why we want to help educate diners and showcase the unique flavours and their differences”.
At China Fusion, you’ll find dishes from the eight big culinary cuisines, which include Cantonese, Fujian, Hunan, Jiangsu, Anhui, Shandong, Szechuan and Zhejiang. Diners are taken on a journey through China’s culinary history with dishes made using traditional cuisines and ingredients as they were 100 years ago but presented with a modern style.
Standouts on the menu include the delicious Suzhou dish, Sweet & Sour Mandarin Fish – live Barramundi skilfully deboned, served with pine nuts, finished in a tangy sweet and sour sauce; a guaranteed showstopper; freshly made Shanghainese Xiao Long Bao and for the chilli lovers, Sichuan Style Braised Fish Fillets in Red Chilli Oil – fresh Black Barramundi fillets, Sichuan peppercorn, dried chilli peppers and doubanjiang (fermented chilli bean paste), creating a rich, aromatic broth.
“We wanted to create a menu that combines Chinese favourites that we all love, such as Diced Black Pepper Steak, with less known dishes such as Marbled Beef Poached in Hot and Sour Soup,” says Christine. “Many of our dishes are very well known across China in restaurants and home cooking, but you will rarely see them here. That way, we hope diners will explore new flavours without feeling overwhelmed.”
In addition to its incredible seafood and meat dishes, China Fusion also has a wide array of traditional gluten-free and vegan offerings that are commonly believed to be notoriously difficult to pull off in Chinese cuisine. Christine and her head chefs have delved into the diverse cuisine of China to showcase traditional dishes that are naturally vegan or gluten-free such as Griddle Potato Slices, a home-cooking staple, and Fried Rice with Olive Vegetables.
Though they have been open for only a year, China Fusion has proven to be a low-key hit and Inner West favourite, with customers discovering dishes they would not have tried in other settings. With their swanky interior that evokes a traditional Chinese tea house but with a modern twist, diners will be transported to less travelled provinces of China.
The iconic Regatta Hotel in Brisbane is tempting pub-goers into their very own forbidden forest of dreams this winter, set to take over The Regatta’s popular Courtyard from 1st June.
Guests can immerse themselves in the moody florals transforming the courtyard, whilst dining from an exclusive pop-up food menu and sipping on a specially curated highball cocktail list with friends.
Forbidden tipples include, ‘Winter Warmer’ (Plantation Original Dark, Edge of the World Shiraz, agave, ginger ale), ‘Peach Fizz’ (Seven Seasons Yam Vodka, peach liqueur, lemon, soda), ‘Starry Night’ (Hendricks Midsummer Solstice, butterfly pea, lemon, tonic), ‘Lunar Eclipse’ (Hendricks Lunar, yuzu, lime, soda, tonic) and ‘Aloe There’ (Bati Rum, lychee liqueur, aloe vera juice, lemon, soda).
The Courtyard at the Regatta is the ideal place to meet with friends and colleagues this winter.
Summer themed cocktails, snacks and views this winter
It is all about summer feels at Brisbane’s iconic riverside rooftop bar. Fridays Riverside is partnering with everyone’s favourite tropical spirit, Bacardi to bring everyone an Endless Summer, this winter!
From Sunday sessions with a cocktail jug and bottomless summer snacks to a Thursday evening luau with spit roast on the terrace, Friday’s is the ideal place to get together with friends in the CBD and enjoy summer this winter!
Friday’s is known for its perfectly mixed cocktails and spectacular views guests are sure to enjoy the tropical summer twist on snacks and drinks from later this month. Think Charred Pork Belly with apple, capsicum and fennel slaw or Seafood Laksa with fish, prawns, vermicelli noodles and veg in a spicy coconut laksa sauce, accompanied by a Mojito Jug spiked with Bacardi flavoured range.
Endless Taste of Summer
Sundays 12-3pm
Bottomless tropical and summer themed snacks, $39pp
Grab a boarding pass to be-gin the cocktail flight of dreams
Brogan’s Way Gin are giving guests the chance to travel around the world one cocktail and canapé at a time this World Gin Day, on Saturday 11th June, at their unique boutique Distillery in Richmond.
In a one-day-only menu curated in celebration of World Gin Day, the adventure can depart for gin lovers on home soil, with the fuel of a Cold Brew cocktail matched with a classic Tim Tam before guests’ taste buds take off across the seas. There’ll be six different cocktails for attendees to try, paired perfectly with a small, tasty morsel to match the region and compliment the beverage flavours on hand.
World Gin Day Menu at Brogan’s Way – from $18 per pairing of cocktail and matching morsel:
An Australian twist with a Cold Brew Gin Martini perfectly paired with a tasty local favourite the Tim Tam
A Japanese Slipper served with a bite sized side of steamed Edamame seasoned with gin botanical salt
An English favourite Gin Summer Cup and open mini scone with jam and cream
A refreshing Spanish favourite, a Gin Sangria served with a small bite of baked chorizo and olive on the side
From the USA, Brogan’s Way’s take on the Pan Am Clipper paired with a mini Philly Cheese Steak slider
Heading south to Brazil a delicious Ginprinha paired with a fresh juicy fruit skewer
Bookings for this experience are recommended however guests can still visit the Brogan’s Way Distillery and order from the regular food and extensive cocktail menu throughout the day.
What: World Gin Day cocktail at Brogan’s Way Where: Brogan’s Way, 61 North St, Richmond When: Saturday 11th June, 1pm-11pm Why: Celebratory Menu of six gin cocktails from around the world with matching canapés in boutique distillery and bar Brogan’s Way
Masterly handcrafted Patrón tequila invites you to celebrate World Paloma Day and embrace a modern twist on the national drink of Mexico, this time with the Patrón Paloma Samba. The smooth, oak flavour of Patrón Reposado, the zesty bitterness of grapefruit, the thirst-quenching fizz of soda, and a glass decorated with a tangy spiced rim – there’s no doubt that the Patrón Paloma Samba is one of the world’s best long drinks, and worth celebrating!
A trend-setting alternative to a G&T in all its simplicity, the Patrón Paloma Samba is the perfect cocktail to help you transition into winter. With a touch of Rio, the Patrón Paloma Samba features layers of sweet, nutty orgeat, sweet and smooth Citrónge Orange Liqueur, and a soothing spiced tajin chilli rim – the perfect way to lead you through into winter, warming you from the inside as the temperature cools outside.
When it comes to the Patrón Paloma however, the time for discovery never stops and a whole host of different serves await. For the refreshingly perfect summer classic Patrón Paloma, serve with Patrón Reposado, grapefruit juice, agave syrup, lime juice and a pinch of salt on the rim, or for more of an acquired taste, try the Picante Paloma with Patrón Reposado, lime juice, ginger and basil.
Explore the premium range of Patrón Tequila and, this Paloma Week (20-27 May) embark on a journey to discover your perfect Patrón Paloma. It doesn’t matter if you’re at a bar, at home, or just finished an important meeting; Patrón invites you to enjoy the Paloma at any moment or occasion. As the popularity of this simple concoction continues to grow worldwide, expect to find more and more Patrón Paloma variations popping up across your favourite bars.
The Paloma’s shimmering character is just one reason it is the most popular cocktail in Mexico. Easily mixed in large batches to serve in a pitcher for company, the Paloma is a year-round cocktail, complementing a summer cookout, as well as a more formal affair. However, where and when the Paloma began is a bit of a mystery. In 1938, the first grapefruit soda came on the scene in the United States. From there, the soda made its way to Mexico in 1955. Whoever first mixed tequila, lime, and grapefruit soda brought together an undeniably beautiful and delightful beverage.
You can’t go wrong with this classic recipe from Patrón Tequila. Day or night, it’s a delicious drink that’s the perfect way to transition through the seasons. Try a variety of Patrón Paloma cocktails and specials throughout Paloma Week at various venues, including Patrón’s namesake bar, Bar Patrón in Sydney’s Circular Quay.
Patrón Paloma Samba
This classic cocktail gets a touch of Rio flavour from sweet Orgeat, citrusy soda, and Patrón Reposado.
Ingredients: 60 ml Patrón Reposado 22.5 ml Citrónge Orange Liqueur 60 ml Grapefruit Soda 9.9 ml Orgeat syrup + Tajín rim + Lime and grapefruit zest for garnish
Method: 1. Chill a rocks glass. 2. Rim the glass with lime and then roll the edge in Tajín. 3. Add all ingredients, except the soda, into the glass with plenty of ice and stir to combine. 4. Add the soda. 5. Garnish with lime and grapefruit zest.
Patrón Perfect Paloma Conventional recipes elevated to Patrón perfect Patrón Reposado perfects this classic cocktail alongside refreshing grapefruit juice and sparkling water.
Ingredients: 45ml Patrón Reposado 90ml Fresh grapefruit juice 15ml Agave syrup (1:1) 15ml Fresh-squeezed lime juice 30ml Sparkling water + Sugar and salt for rimming + Grapefruit wedge for garnish
Method: 1. Combine all ingredients except sparkling water in a shaker tin and shake with ice to chill. 2. Strain onto fresh ice in a sugar and salt rimmed Collins glass. 3. Top with sparkling water and garnish with a grapefruit wedge.
Patrón Picanta Paloma Dubai culture infuses warm spice into this ginger and basil take on the classic Paloma flavours.
Ingredients: 60ml Patrón Reposado 60ml Grapefruit juice 20ml Lime juice 15ml Ginger juice + Fresh basil leaves + Top with Fever Tree Ginger Beer + Twist of grapefruit zest for garnish
Method: 1. Add all ingredients into a glass. 2. Fill the glass with ice. 3. Top with Fever Tree Ginger Beer. 4. Stir well.
Today, Melbourne’s cult-favourite burger joint, Royal Stacks opens its eighth venue, landing on the west side of the city at retail and food destination Melbourne Quarter, a stone’s throw from Southern Cross Station.
In a Royal Stacks first, the team will bring something unique to Melbourne’s electric food scene by expanding its iconic royal menu to feature hearty breakfast items including juicy, decadent breakfast sliders washed down with V60 Drip coffee. Exclusively available at Melbourne Quarter, Royal Stacks will house one of only two V60 machines in Australia, churning out fresh and fragrant brews to the city’s most adoring caffeine lovers.
New menu additions: ● V60 Coffee ● Martin’s Potato Roll Breakfast Sliders: ○ Egg and cheese ○ Sausage and egg ○ Bacon and egg ○ Sausage, egg and cheese ○ Sujuk (Turkish style), cheese and egg ○ Egg and avocado ● Potato Hash Browns ● Pikelets: ○ Maple Syrup ○ Chocolate Fudge
Situated in a dynamic laneway, titled Gunpowder Walk the restaurant merges industrial and urban design along with the classic 90s flair synonymous with the brand. Inside, diners will discover black outlined graffiti hyroglifics with vibrant internals covering the walls and a cargo ship container submerged in the venue used as the serving counter. A fusion of old-school and the modern world, an old-school Telstra telephone box has been transformed with technology for guests to make their royal orders.
Founder, Dani Zeini continues his distinctive approach to serving up the Royal treatment across the state by working closely with local suppliers weekly to source the highest quality beef and produce the best burgers in town.
Dani Zeini says, “After months of trialling and testing in the kitchen, we’re ecstatic to unveil our very first breakfast menu at Royal Stacks in Melbourne Quarter. We all know Melbourne is famous for its culturally-iconic coffee and food scene, so what better way to celebrate the opening of our new store than with a freshly-designed menu and a state-of-the-art V60 Drip coffee machine.”
“Whether you’re a resident, local worker, commuter or tourist, our latest additions to the menu will have all walks of life starting their day with a smile and a full stomach. After all, who ever said burgers can’t be for breakfast?!” he concludes.
As a city renowned for its world-class coffee brews, it’s no surprise that Royal Stacks is making its coffee with none other than the most royal of appliances. Drip coffee has been revolutionary in the world of coffee, an alternative way of brewing which uses filters and pours water over ground beans to make coffee.
Located in the bustling west side of the city, Melbourne Quarter is a thriving urban neighbourhood and hub of transformation and movement. With evocative art, an eclectic mix of food, endless shops and a vision to become the city’s greenest precinct, Melbourne Quarter is here to offer the city a new backyard.
Dishing out good vibes and old-fashioned hospitality and the best 90s tunes, the new restaurant delivers a cut above the rest. To celebrate the opening, Royal Stacks Melbourne Quarter is offering city-goers a breakfast slider with egg and cheese, hashbrown and V60 coffee for $7 (up until 11AM).
Melbourne wasn’t the first in line to take the throne. In fact, it was 4th on the list. The reign of this mighty family began in New Zealand with the first two crowned in Queenstown and Auckland and next up Sydney. Finally, this city was fortunate to join the Botswana Butchery group, and the latest establishment is no less than suitable for a King.
Everything about it is regal and strong. Open the steel knife handles and enter this grand 3 level establishment with capacity of a massive 300. The first two floors are for dining, and the top is an opulent bar where you’ll find sophisticated cocktails such as a gorgeous gin spritz apperitf with a shiso leaf, that will tickle your palette to let the good times roll. Like any grand palace, there is room after room, private dining halls, open balcony’s for people gazing from above. It’s a mysterious and serious space with exceptional finishes, attention to detail and a plush, polished, and rather luxurious feel.
Likewise the food. Not simply a butcher the extensive menu with premium produce caters for a variety of tastes and preferences to suit a royal family. Starting with the raw and cured bar. Oysters and bubbles are just one of life’s highlights, the shells are topped with a fresh cucumber and green apple mignonette. Kingfish is a princess’ dream. Dainty delicately cured and torched, it’s drizzled with a subtle sweet burnt orange caramel like finish that you can’t help but be unladylike and mop up with your fingers.
Slow roasted lamb shoulder is intensely soft, and surrenders on the plate with even the smallest touch. Then the piece-de-resistance. The stone axe wagyu oyster steak marble score 9. Talk about a plate of power, this is a rich robust dish of silky pink flesh, where each mouthful is like eating an iron fist in a velvet glove. Throw in some crunchy duck fat potatoes and a glass of red from their carefully constructed 1000+ bottle wine list, and the experience is hedonism on steroids. If there is any room left in your belly (and if not make some), desserts such as the fig and mascarpone chaja are refined, crafted with precision, and a perfect end to an exceptionally sublime meal.
Bottom line. We can’t all be kings, but thanks to Botswana butchery, we did just win a crown.
Ballarat’s iconic living museum Sovereign Hill has today announced three award-winning Australian chefs will headline its Heritage Harvest Weekend on Saturday 28 and Sunday 29 May.
Jo Barrett (Future Food System), Jung Eun Chae (CHAE) and Derek Boath (Underbar) will take over Sovereign Hill’s Victorian Theatre to showcase modern ways of using age-old food techniques in a series of cooking demonstrations.
The three top chefs will be joined by former chief restaurant critic for The Age Gemima Cody who will host the interactive sessions, interviewing each chef while they cook to discover what they love about in-season autumn produce and why it’s important to keep sustainable practices like fermenting, drying, salting, curing, pickling and distilling alive.
Heritage Harvest Weekend will see the chefs run six free sessions across the two-day foodie event.
SATURDAY 28 MAY • Jo Barrett on all things Future Food System – learn new and innovative ways to grow and prepare food including sustainable proteins of the future. Watch as Jo demonstrates ways to eat crickets as well as the many uses of tiger nut, grass and other non-conventional ingredients that are right under our fingertips.
• Let Jung Eun Chae take you through the art of Korean ferments with soy sauce, sake and kimchi making classes.
SUNDAY 29 MAY • Ballarat’s own star chef Derek Boath will take festival-goers through classic French cooking skills brought to Australia during the gold rush but with an Australian spin – think wattle seed and lemon myrtle pot de crème.
Heritage Harvest Weekend is a full foodie take-over of Sovereign Hill’s iconic setting. The weekend program also includes pop-up produce and market stalls; a Botanical Bar featuring sips by Kilderkin Distillery and Mrs Baker’s Still House; an animal farm for kids; damper, butter and cheese-making classes; a line-up of feature events and masterclasses; plus much more.
Admission tickets start from $39 for an adult, $20 for a child and $99 for a family of four. To start planning your Heritage Harvest Weekend, book tickets at bookings.sovereignhill.com.au.
FAST FACTS: HERITAGE HARVEST WEEKEND
• When: Saturday 28 and Sunday 29 May 2022 • Time: 10:00am – 5:00pm • Where: Sovereign Hill, Ballarat • Tickets: Admission – $39 for an adult | $20 for a child. Book at bookings.sovereignhill.com.au • Event program: autumn.sovereignhill.com.au/heritage-harvest-program
Wonderland is coming to Melbourne, with the State of Grace Rooftop hosting the Mad Hatter’s G&Tea Party on Saturdays from 21st May until 27th August.
The State of Grace rooftop will not only be serving up drinks and bites worthy of the Mad Hatter and his friends, there will be plenty of Instagram moments with Wonderland elements throughout including the Mad Hatter’s chair, floral arches and hanging tea cups.
Guests who venture down (or rather, up!) the rabbit hole will enjoy two hours of bottomless Gin & Tonics, sparkling wine or beer, matched with a selection of sweet and savoury bites.
Of course, being a Mad Hatter’s party, the entertainment will be curiouser and curiouser! Some say the Queen of Hearts will be greeting guests at the door and Alice will be seen freestyling across the floor – en pointe. The wonder won’t stop there, with magician Mr Marmalade roving between tables entertaining guests with countless tricks up their sleeve.
What’s better to do than to sit on a rooftop of one of Melbourne’s most popular bars in the CBD amongst the city’s twinkling skyline with friends, enjoying delicious food and drinks at an eccentric tea party?
Three levels of dining rooms and bars to seat 300 guests
Renowned New Zealand restaurant Botswana Butchery will open the doors to its Melbourne venue next week, on Tuesday 24th May. Botswana Butchery will offer guests the very best Australian and New Zealand produce in opulent surrounds at Collins Place on Flinders Lane.
The kitchen team have worked tirelessly to develop and perfect dishes that are unique to the Melbourne venue, showcasing the very best meat, game and seafood while complementing Botswana Butchery favourites from the recently opened Sydney restaurant and New Zealand venues.
The restaurant will have three levels of dining rooms and bars where up to 300 guests can indulge in long lunches and dinners or enjoy casual drinks and bites with friends and colleagues.
The luxurious interior design of the restaurant by Charlotte Spary will have a similar style to the other locations but with a distinctly Melbourne feel – large feature staircase, expansive wine wall, velvet chairs and long marble topped bars. With three dining rooms, two drinks lounges, three private dining rooms and two glass enclosed terraces overlooking Flinders Lane, Botswana Butchery will offer guests delectable dishes in a range of opulent yet relaxed spaces.
Heading up the kitchen is Culinary Director Angel Fernandez who also brings a wealth of experience to the table from his previous role as Culinary Director at Dante NYC.
The central ground level kitchen will have a woodfired grill as well as a raw and cured bar that will serve high quality seafood and artisanal charcuterie.
The Butcher’s Block will be a menu highlight with an extensive offering of the highest quality beef that Australia has to offer, ranging from the sublime grass-fed Cape Grim Select, to the opulent high marble scores of Blackmore’s wagyu all the way to the pure beefiness of the CopperTree Farms retired dairy Friesian and the coveted Ranger’s Valley 1.6kg Tomahawk.
The signature must-have dish at Botswana Butchery is the sumptuous four-hour slow cooked Whole Roasted Roaring Forties Lamb Shoulder – so tender it is served with a spoon and fork.
Piers Haszard, Good Group Head Sommelier has relocated from New Zealand to Melbourne and has sourced a list of over 1000 wines, with a focus on Victorian and New Zealand wine makers.
The upstairs lounge bar is sure to become a favourite place to visit pre-and post-dinner as well as for after work drinks with its top shelf and exclusive spirits, cocktails and wines.
Botswana Butchery is owned by the award-winning Good Group Hospitality. CEO Russell Gray is excited for the upcoming Melbourne opening in the heart of the CBD and to be bringing Botswana Butchery to the food capital of Australia.
Botswana Butchery Melbourne is located on the corner of Flinders Lane and Exhibition Street, with entrances on Flinders Lane and via Collins Place.
On 14 May 2022, join Luna Wine Store for a celebration of some of the best wine talent in Australia. Featuring over 20 growers and distributors of natural wine, FULL MOON is Byron Bay’s first natural wine fair. All the producers and importers attending produce biodynamic or organically farmed wines with little intervention in the cellar. Their wines are pure, kind to the planet, free of chemical inputs or alterations besides the use of small amounts of sulphur dioxide where necessary and best of all they’re absolutely delicious.
At $65, ticket holders will enjoy a 2-hour tasting session (12-2pm or 3-5pm) which includes a branded wine glass on entry, and the opportunity to sample wine with all 20 producers. Each producer will have 2-4 wines on offer, therefore ticket price exposes holders to tasting up to 80 different wines, as well as personal conversations with each.
Due to the devastating impact of the recent Northern Rivers floods, FULL MOON will donate all profits raised on the day to the Koori Mail ‘Rebuild Fund’. Koori Mail is Australia’s national aboriginal newspaper that is 100% indigenous owned. Since the flood hit, Koori Mail Lismore became a hub for the local response and local Bundjalung woman Ella Bancroft spearheaded the assisting of those in the local community. Ella Bancroft will also join FULL MOON to discuss the importance of Koori Mail’s efforts.
FULL MOON by Luna Wine Store will be held at Secret Garden in Byron Bay. Tickets are on sale now via www.lunawinestore.com / @lunawinestore
18 May: Courtyard BBQ at Barrio Eatery & Bar
Kicking off on Wednesday 18 May, Barrio is throwing a weekly Argentinian style BBQ bash. The char[1]grilled offering will focus on a new selection of rare cuts of meat and local vegetables each week, with a monthly guest chef appearance.
It’s all about meat, veggies, fire and flavour.
Expect a progression of barbequed meats and vegetables: with a combination of those that are cooked quickly over hot coals, to others that have been slowly cooking throughout the day.
“Cooking with fire, it’s something that has a life, because you’re never fully in control. There is so much more to do because fire is such a fragile and beautiful thing. The heat from the embers is unique in cooking, and the fire requires the use of all our senses to ensure our cooking is on point. Simplicity is key.” – says executive chef Santiago Socrate
Gather your mates, choose from $10-$20 plates, and grab a drink at the bar, before settling down to a wood-fired feast. 5pm until sold out.
4 June: Frida’s Field nose-to-tail long lunch showcasing regeneratively farmed beef
On Saturday 4 June, Frida’s Field will pay homage to their holistically-reared Angus-Wagyu cattle by hosting a special 5-course nose-to-tail long lunch featuring all their own beef. Located just 10 minutes from Bangalow in the Byron Bay Hinterland, Frida’s Field is a 120-acre farm and restaurant with stunning pastoral views known for contemporary country cuisine that celebrates the seasons, their ecological farming practices and the amazing produce of the Northern Rivers region.
This special celebration features a menu carefully curated by award-winning Chef Alastair Waddell to showcase all parts of the animal to honour of its life and demonstrate that minimising food waste can be a true gastronomic treat. It uses all their own holistically-reared Angus-Wagyu beef which was butchered in-house using seam-butchering techniques and dry-aged on-site for 60 days. Example dishes include Charred raw beef, egg yolk, sweet potato chips; Cured and smoked brisket and flank, horseradish, sauerkraut; Woodfired prime cut of Frida’s beef, preserved mushrooms, béarnaise; Slow cooked shin, root vegetables; and Chocolate delice, bone marrow caramel.
$120pp for 5-courses, plus $75pp for paired beverages. Bookings: www.fridasfield.com / 76 Booyong Road, Nashua, NSW 2479 / @fridasfield
Brookfarm’s Limited-Edition Gourmet Macadamia Hamper with Meru Miso
In their first collaboration with Meru Miso, Australia’s leading producer of Australian made Miso and Japanese ferments, seems a perfect match with Brookfarm, who are known as Australia’s leading producer of Australian made macadamia breakfasts and snacks.
Brookfarm’s award-winning premium oven roasted macadamias are tossed with pink lake salt, sustainably harvested by Mt Zero in western Victoria, and blended with Meru Miso’s Sweet White (Shiro) Miso to bring you this limited-edition Macadamia Miso. Sweet, salty, earthy and full of umami, use this miso just as you would for any recipe calling for White Miso. An excellent addition with fish, chicken, vegetables or even sweet applications like brownies with macadamia miso.
“Creating delicious food is what the Brook family, and Brookfarm loves to do. We are delighted to collaborate with other artisan food producers who have the same passion for food as us.” – CEO of Brookfarm, Will Brook.
World Hummus Day is this Friday 13 May, and the timing couldn’t be better! With winter upon us, a taste of the Middle East is just what we need to warm our spirits.
Join millions of people around the world in enjoying the best that the dip has to offer with Maha’s dedicated Providoor box, specially made and available for Sydney-siders and Melbournians to indulge in. With all the trimmings and everything from smoked, to whipped, to pumpkin-flavoured hummus, this box is the perfect way to spend a Friday night at home with friends or family, after all the weather is looking like another wet week. And to keep the good times rolling, Providoor has the hummus box on the menu for the whole month of May.
To round out dinner you can check out Maha’s other options on Providoor, including their fan favourite prawn, harissa and celery roll, specialty shanklish and lamb cigars, and unique Turkish dumplings!
Abbotsford’s Bodriggy Brewing is set to release its newest beer, TamePunk on Friday 13 May, in collaboration with Pink Boots Society Australia.
TamePunk is being released in celebration of Pink Boots Society Australia’s 10th anniversary and honours the mighty women standing up, speaking out and starting courageous conversations. A portion of the proceeds of sales will be going directly to the Pink Boots Society to support the education and encouragement of women working in the alcohol industry.
Every year, Pink Boots Society chooses a brewery from each state to create a collaboration brew with a new theme. For their anniversary this year, they chose the theme Courageous Conversations and Bodriggy was picked to be the Melbourne representative. Bodriggy’s brew name, TamePunk is inspired by activist Grace Tame, as a nod to her and all the women speaking out. No fake smiles. No need to make nice. No apologies or platitudes. Let her speak.
TamePunk a big bold West Coast IPA, citrus driven with brilliant clarity. Anders Norman, Bodriggy head brewer said: “I was super excited when I found out that Bodriggy had been chosen to host a Pink Boots brew day. After reading the flavour descriptors of this year’s blend, my mind immediately jumped towards using it in a West Coast IPA. I hosted a tasting session where myself and the woman of Bodriggy sampled a number of different commercial examples of West Coast IPAs, identifying what they would want to see in their beer. Medium bodied, firm and lingering bitterness, bright orange in colour and balanced out at 6.5%. Welcome TamePunk! I’m really excited to see this limited release flowing through the taps at the brewery.” Local businesses Upstate Studios Fitzroy, Cryer Malt and Suk Workwear also helped out on the brew day itself.
President of the Pink Boots Society Australia Tiffany Waldron said: “Ten years of assisting, inspiring and encouraging the professional development and education of women+ in the fermented beverages industry has been incredibly rewarding, and we’ve had the opportunity to watch the entire industry change and grow so much. Our hope was always for a future where Pink Boots Society didn’t need to exist in our community, and while the growth and acceptance of women throughout brewing, winemaking and distilling has occurred, over the past year it’s become so much more important that the network and support of other women+ is available. We have been inspired by the brave noise of women in so many male-dominated industries, the courageous women who have spoken up and told their stories – and this led to our theme of this year’s brews to be Courageous Conversations to inspire others to have them and create and share the tools to better speak out.”
The Bodriggy team invites everyone to get a first taste of TamePunk at Bodriggy front bar from 5-7pm on Friday 13 May. Pink Boots members will be present along with the brewers, while the Bodriggy team will talk through the brew day process and answer any questions people may have on the new limited beer, there will also be free pots of the beer available during this period.
Pink Boots Society is a non-for-profit, created to assist, inspire and encourage women beer industry professionals to advance their careers through education.
Bodriggy Brewing Co. is the brainchild of Dr Morse owners Jon Costelloe, Anthony Daniel and Pete Walsh, featuring a huge bar with 64 taps pouring craft beers, wine and cocktails, and a dining area serving up delicious Latin American fare by chef John Dominguez. Guests can expect live music and DJs, offering so much more than a typical brewery.
Bodriggy Brewing Co. TamePunk release From Friday May 13, 5-7PM until stock sells out 245 Johnston Street, Abbotsford Bodriggy.beer
Frankies Gelato, a fusion of Italian artisanship with Australian flavours and ingredients, has opened at 8/8 Fletcher St in Byron Bay.
Co-owned by Franco Giordano, Kim Stephen and James Sutherland, of Light Years Asian Bar and Diner, Frankies Gelato uses authentic Italian practices to create both traditional and fun, one-of-a-kind gelato flavours.
Handmade and all-natural, Frankies Gelato is churned on site using the highest quality, locally-sourced ingredients. The menu itself is 40% vegan, with highlight flavours including ‘Golden Milk’ made with house made almond butter, almond milk and turmeric and the incredibly refreshing sorbet combination of ‘Strawberry, Hibiscus Tea & Mint’. Dairy-based flavours include ‘Ricotta, Figs & Honey’, ‘Earl Grey Tea’ which tastes not too dissimilar to a Bubble Cup, and a decadent ‘Banoffee’ with caramelised toffee bananas and a butter biscuit crumble.
Served from silver lidded pozzetti tubs to keep the gelato at optimum temperature before being scooped, Frankies offers an experience reminiscent of days spent exploring the Italian coastline with a guarantee of no added colours, preservatives, additives or any other nasties.
Co-owner Franco Giordano spent several years in Italy, travelling and learning from the best makers in the country. Speaking about the opening, Franco said: “First and foremost, I love gelato. I dreamed of owning a business that represented my sentimentality for the Italy of old. Frankies was born out of the desire to bring one-of-a-kind gelato flavours to life, which could only be done with the rich and vibrant produce available to us here in Byron Bay.”
Less than 100m from Byron’s Main Beach, the space invites an Italian nostalgia, with the floor and bar featuring blue and white terrazzo, balanced with rustic hand-rendered walls. Franco pays homage to his Sicilian heritage with an array of decorative Moor Head vases, overflowing with seasonal flowers which evokes a coastal atmosphere combining old world and new.
From Monday 2 May, Frankies Gelato will be open 7 days a week from 12pm until late. The gelato has the option to be served in a cup, cone or, in traditional Sicilian style, a brioche bun.
Trading: Monday to Sunday, 12pm until late 8/8 Fletcher St Byron Bay www.frankiesgelato.com Instagram: @frankiesgelato | Facebook: frankiesgelato
The iconic foodie event to take place at Brisbane City Botanic Gardens in June
One of Queensland’s most iconic foodie events is back! Announced today, the 2022 Brisbane Night Noodle Markets presented by Citi will return for 12 nights from Wednesday 15 June until Sunday 26 June.
Last held in 2019, this year’s Night Noodle Markets promise to be even bigger and better as they take place at their new home of Brisbane’s City Botanic Gardens.
Each evening, the beautiful riverside park will be transformed into a vibrant, open-air Asian street food festival, with live entertainment and hawker-style stalls and pop-ups serving up their most drool-worthy dishes, drinks and bites.
From slurpable noodles and steaming hot dumplings to melt-in-your-mouth bao and Insta-worthy desserts, locals and visitors will have the chance to feast on an array of sizzling, sweet and spicy meals and morsels from an exciting mix of popular local, national and interstate eateries. Vegan, vegetarian, gluten-free, Halal options, and other dietary requirements will also be catered for.
Expect tasty treats from crowd-favourites Hoy Pinoy, Flying Noodles, May’s Malaysian Hawker, Wonderbao, Gelato Messina, and Twistto to name just a few of the stallholders onboard, with more to be announced in the lead up to the event.
Along with live entertainment, lion dancers and a pets-welcome policy, this year’s Markets will also feature pop-ups from popular partner brands. These include a Gage Roads Beer Garden, an Aperol Spritz Kombi Bar, and Dan Murphy’s Zero% Bar which will be shaking fresh non-alcoholic cocktails. The Night Noodle Markets will also be serving Australia’s popular non-alcoholic beer Heaps Normal, a range of beverages from Coca-Cola Europacific Partners, Rekorderlig Cider, and Celebrity Cruises will be giving people the chance to win a luxurious Japan cruise for two.
Samantha Elliott, Head of Digital Sales and Marketing at Citi, said: “We are thrilled to be partnering with Night Noodle Markets again this year, as we welcome people back to in-person events. Citi customers love to dine out and the Night Noodle Markets promise to be an event filled with tasty food, delicious drinks, and fantastic entertainment. Events like this also give people an overdue opportunity to come together with family and friends to relax, catch-up, and reconnect, while celebrating their local foodie culture.”
Thanks to an exciting new partnership with Mr Yum, the experience will be transformed this year so visitors can spend less time queuing and more time eating. Diners now have the option to skip not just one but multiple queues at once by simply scanning a QR code to view, order and pay for items from different vendors on their phone in one transaction through Mr Yum, with an SMS sent when orders are ready for pick up.
Mr Yum CEO and Co-founder Kim Teo said: “The Brisbane Night Noodle Markets are one of Queensland’s most popular food events and Mr Yum will make the experience in 2022 even better by offering mobile ordering for drinks and food. Ordering through Mr Yum will help people skip multiple queues at once and we can’t wait to also welcome Brisbanites into the Mr Yum Garden on site in the City’s Botanic Gardens, where they can come to hang out and enjoy their meal.” Conor Farrell, Head of Night Noodle Markets comments: “Having not been able to host since 2019, we are so excited to confirm the Brisbane Night Noodle Markets will be taking place in June this year. We are back with an amazing new home at the Brisbane City Botanic Gardens, a fantastic line up of stallholders and pop-ups, and we’re helping make the experience easier through ordering with Mr Yum. It’s guaranteed to be a great night out of feasting under the stars for friends and families!”
As always, the event will remain free, however guests will need to register for a free ticket online at www.nightnoodlemarkets.com.au
WHAT: Brisbane Night Noodle Markets presented by Citi WHEN: Wednesday 15 June to Sunday 26 June 2022 TIME: Monday – Wednesday | 5:00pm – 9:00pm Thursday – Friday | 5:00pm – 10:00pm Saturday | 4:00pm – 10:00pm Sunday | 5:00pm – 9:00pm
WHERE: Brisbane City Botanic Gardens, 147 Alice Street, Brisbane www.nightnoodlemarkets.com.au, #nightnoodlemarkets Stay up to date with Nine Food Events @goodfoodmonth
Richmond Restaurant Changes Its Offer to Be the Everything to Locals
As the local restaurant increasingly becomes the go-to, Richmond restaurant, Mr Joe has taken a new direction – providing a fine-dining global-fusion set menu alongside a casual a la carte line-up of tapas – an offering set to satisfy a variety of tastes and excuses to dine out.
Husband and wife owner-operators Martin Sun and Yang Han noticed the shift in consumer demand and the changing hospitality landscape coming out of the pandemic. “It’s been a fork in the road to pivot dynamically to introduce the two deliciously distinct menus,” says Sun. “Our regulars, across all age groups, have become accustomed to staying local, and they have a preference for different styles of dining across work-from-home lunches, bottomless cocktails with tapas, and fine-dining experiences.”
With a continued focus on culinary innovation Head Chef and co-owner Martin Sun has composed an elegant five-course degustation for $90, which will change monthly, with matching wines for $55, emphasising adventurous flavour combinations and signature dishes;
Toothfish, sauteed celeriac and buckwheat, beurre blanc, witlof
Praline cake and chocolate mousse with caramel, miso caramel ice cream
While the casual dining offer has Spanish-inspired sharing plates of tasty morsels to more substantial dishes, priced from $12 to $24, including;
Grilled sardines with, tomato and paprika
Pinchos morunos pork skewer, ras el hanout
Roasted garlic eggplant, tomato, gruyere
Charred rump, chimichurri
Smoky Spanish meatballs, tomato and garlic
Both menus solidify Mr Joe’s position as Richmond’s neighbourhood go-to while giving diners the variety and sense of place they are craving. With a strong work from home trade and an influx of diners exploring the area, the new menus have a wide reach to cater to Richmond’s diverse and vibrant population.
The team has also upped the ante with the drinks offering, engaging Sommelier Tim O’Donnell (ex-L’Hôtel Gitan, Movida and Private Dining Room pop-ups) to consult across an extensive collection of local and international varietals, expertly matched in taste and complexity to complement the two menus. Additionally, there is a selection of signature cocktails with highlights including Yuzu Sour, Strawberry Shake, Wafu Old Fashioned and a Sake Mojito, with craft beers, Japanese and Tasmanian whisky and a line-up of sake.
Popular ‘Bottomless Cocktails’ with Mr Joe continues, at $39 per person, patrons can enjoy 90 minutes of unlimited sip-worthy cocktails to quench their thirst with a selection of tapas dishes.
The restaurant space, by Figure Ground Architecture, is a contemporary balance of casual charm that meets sophistication. The minimalist, industrial aesthetic is showcased in navy-blue tile finishes, textured concrete walls and light plywood, while softening the space is flowing, draped linen textiles and lunar eclipse wall light fittings that create an intimate dining atmosphere, with an elevated inner-city vibe.
Mr Joe is open for lunch Friday to Sunday from 12–3 pm and dinner Thursday to Saturday from 5:30–10 pm.
The large lavish bar and events space reveals a new look under the helm of the Scott Pickett Group
Longsong, located on level one of the iconic Melbourne restaurant Longrain, reopens the doors to its expansive Thai-inspired cocktail bar and events space. Set in a converted horse stable from the 1900s, Longsong is a sophisticated space and the ideal spot for mingling over drinks and bar snacks, with DJ tunes in the background.
“Longsong is for the well-travelled, creative, easy-going yet sophisticated patron. Longrain has been a Melbourne favourite for decades, and we’re excited to be carrying this tradition forward with Longsong, making it the perfect pit-stop for pre-drinks and snacks, after-work drinks and social gatherings,” says Scott Pickett
Busy bartenders mix signature cocktails with Thai influences and showcase an extensive list of the best local craft beer, wine, and spirits. Longsong’s signature Thai-inspired cocktails include:
Soi 75 – Corazon reposado tequila, galangal, lime, coriander, prosecco
Longsong’s snack bar menu is designed to pair with cocktails. Dishes change constantly, so no two visits will be the same. Expect tasty bites from the Snacks, Raw, Fire or Fried menu like:
Hlum Hua-Plee – Mini eggnet, sour mango, green apple, caramelised coconut, tofu, peanuts
For those who like to follow a happy hour special in Melbourne CBD, Longsong has two $10 specials, available between 5pm and 7pm, Wednesday to Saturday. Choose between a glass of beer or a glass of bubbles paired with the prawn betel leaf. Longsong also has a resident DJ playing 6pm Thursday, Friday and Saturday nights.
Longsong artfully mixes Melbourne and Bangkok, with interiors celebrating the building’s equine history. The two-storey stable once housed carts, wagons and 46 horses for William Angliss & Co, and gained fame for the unusual practice of housing stables upstairs, with the stone floors notably worn by horses pawing hooves to reflect the history.
Beyond the moody and dimly lit set of stairs (laid over the original horse ramp), Longsong opens up, with large concertina windows overlooking Little Bourke Street and romantic flickering lanterns glowing from the soaring ceiling. The space is divided with high tables, intimate booths and private dining spaces furnished with leather banquettes, marble and smoked mirrors.
Anthology Studio was briefed to create a mood and emotion where an expansive space could adapt easily to evoke a more intimate feel. Founder Sarah Townson was engaged to mix existing elements with a respectable nod to the past, offering her signature bespoke detailing of elegant masculine joinery and layers of texture.
“The design direction is a seductive, intriguing and sultry mood with the layering of curtains, metallic leather booths and marble with smoked mirror joinery,” says Sarah Townson of Anthology Studio.
Longsong continues to be a sought-after spot for private parties, weddings and corporate events in unique spaces; The Loft, The Stalls, The Yard, or in booking out the entire level for events of up to 250 people.
Opening hours: Wednesday–Saturday: 5pm till late Walk-ins only for Longsong bar Available for private events seven days.
Public Hospitality is breathing new life into a centuries old icon in the heart of Darlinghurst
The Strand, a 99-year-old pub in Sydney’s Darlinghurst, is set to celebrate a new era of the roaring twenties, as it transforms into a four level dining and hotel precinct.
With two distinct phases of the extensive refurbishment, The Strand will be home to an effortlessly modern French inspired bistro, now open, and a new boutique hotel and vibrant rooftop bar set to open in winter.
The first glimpse of the inspired restoration is The Strand Bistro on the ground floor. Bolstered by a playful sense of mischief, it draws its cues from turn-of-the-century Paris, with a modern laidback interpretation of French cuisine. Here, there is a sense of old world- sophistication without pretence, a feeling reflected in the simplicity of the menu.
Spoons of beluga caviar and a classic french “Magret” breast of duck served with plum, radicchio and jus are available for more sophisticated palettes, sitting proudly alongside humble steak frites, duck leg pie served with grilled broccolini, mash and gravy and baguettes with cultured butter. The Strand’s Head Chef Alex Kavanagh has designed the Bistro menu to hero seasonal Australian produce, featuring dishes such as Sydney rock oysters served with a classic French mignonette, a rich, sticky pissaladière where pastry is layered with dark caramelised onion then topped with Ortiz anchovies and olives, and Lè Bùrger Gruyere with tomato, mustard and fries.
The bistro’s extensive drinks list boasts an impressive line-up of French and Australian wines, aperitifs, cocktails and beers and a 49 strong whisky list featuring a mix of Japanese, Irish and Scottish whisky. Signature cocktails steal the show with suitably named French inspired twists including a French Tart, a mix of vodka, elderflower liqueur and rosemary and The Charlie Chaplin, a mix of sloe gin, apricot brandy and lime juice.
The Strand itself brings to life the atmosphere of laid back Parisian all-day bistros, where waiters serve classic fare and pour carafes of wine to a roster of locals and travellers alike. Inspired by the city’s discotheques that keep the fun going long into the evening, on weekends a roster of DJs will serve tunes for a modern “bistrotheque” style.
The soon-to-be opened rooftop will add to Sydney’s burgeoning rooftop scene where crowds will be lured by the vibrant bar where more casual food and drinks will be on offer and guests can soak up the sunshine and look out over the city. As night falls, DJs will take pride of place, playing to the crowd in a space defined by its greenery, lighting and open air communal tables.
The Strand Hotel will be a boutique refuge, nestled on the middle floors of the William Street venue featuring 17 hotel rooms, library and common work and kitchen spaces, paying homage to the iconic Potts Point locale with a contrast of distressed yet refined designer details throughout.
The Strand is the first in a series of new venues by Public Hospitality, set to open over the next year. The group is guided by a vision to uncover the potential of heritage buildings and restore them to their former glory, The Camelia Grove in Alexandria, Erskinville’s The Kurrajong and The Town Hall in Balmain to follow in the coming months.
Public Hospitality Executive Director, Peter Crinis says, “As Darlinghurst continues its evolution seen over recent years, we believe in the potential, growth and revitalisation of the local area. With The Strand’s opening, we want to offer something that leans on the charm, history and character of the building and neighbourhood right on the fringe of Sydney’s bustling city, while creating something new and fresh for locals and travellers. As the experience of dining and travel continues to evolve, we are looking forward to welcoming guests to experience something truly boutique for a more intimate experience of Sydney.”
Further details on the launch of The Strand’s hotel and rooftop will be announced soon. The Strand Bistro is open for breakfast, lunch and dinner now.
The Strand Bistro 99 William Street Darlinghurst, NSW 2010
The Distiller Melbourne, within the Welcome to Thornbury precinct, will be celebrating World Whisky Day on Saturday 21st May with unlimited tastings of Australian-made whisky and an opportunity to meet the makers.
From 1-4pm, guests will be greeted with a whisky cocktail of their choice from the World Whisky Day Cocktail Menu and then the fun for whisky lovers begins!
Australian brands including NED Whisky, Chief’s Son and The Gospel Whiskey will have plenty of products for participants to try, from favourite products to new. The makers will chat through the products and processes so everyone can find out the incredible things that Australian whisky makers are doing.
Those who fancy a bite to eat can simply order from the Welcome to Thornbury food truck park using the QR codes around The Distiller and enjoy their food amongst all the whisky action.
A pop-up bottle shop will allow guests to purchase any products that they wish to take home.
World Whisky Day at The Distiller
Saturday 21st May, 1-4pm
Whisky cocktail on arrival and unlimited tastings of Australian-made whisky featuring NED Whisky, Chief’s Son, The Gospel Whiskey and more. Plus, speak to the makers and explore new products
$25 per person ($35 on the door if attendance numbers allow)
Old-world meets new in a casual-luxe CBD venue combining world-class French Chablis with Australia’s best oysters
The team behind Pinchy’s Champagne & Lobster Bar has opened Pearl Chablis & Oyster Bar, with Jeremy Schinck and Malcolm Singh (Pei Modern. Press Club) at the helm of the new decadent sequel venue, next door.
Tucked away behind the bustle of Bourke Street, the intimate inner-city speakeasy is a contemporary reimagining of old-world elegance; boasting an impressive collection of over 500 Burgundy wines and the largest Chablis library in the country, and potentially the world.
Shucking a line-up of the freshest, seasonal pick of premium oysters sourced from the best growers along the Oyster Coast of NSW, Pearl Chablis & Oyster Bar appeals to both Chablis and oyster connoisseurs and those beginning to acquire a taste of the finer things in life. With an impressive range of varietals sourced from the Chablis (AOC) and other regions of Burgundy, both red and white wines will be expertly matched in taste and complexity to complement the Oyster du Jour.
Each month Pearl will also celebrate one Chablis producer, hand-picking a range of appellations and vintages (AC Chablis, Premier Cru and Grand Cru) to give guests the unique opportunity to taste rare wines and to learn about and explore the distinct notes and characteristics the region is famous for. With perfectly paired dishes, it’s set to be a sanctuary for any wine connoisseur.
Pearl Chablis & Oyster Bar is inspired by the intertwined relationship over history. The Chablis wine region draws its distinct dry, light-bodied minerality and saline quality from harvesting in limestone-rich soil, formed by ancient fossilised oyster shells during the Jurassic period.
“The vision and philosophy of Pearl celebrate their union. Oysters and Chablis naturally complement each other in their sublime taste, subtle minerality and underpinning saline characteristics”, says Owner Jeremy Schinck.
With daily specials crafted by Pinchy’s Executive Chef Pedro Vicente, the oysters are presented chilled, grilled or au natural, shucked on-demand with theatre and delivered straight to the table. Order individually or by degustation, with an impressive line-up of the best oysters from around the country.
The oyster menu offers a wide range of varieties including deep-water Angasi as well as Sea Urchins and Periwinkles. A number of new flavours and combinations are explored where finishes to drizzle the delicacies are on offer and promise to excite the palate.
Fresh and alive from the display:
Rock Oysters – Moonlight Flats – Steve Feletti; Wapengo Rocks – Shane Buckley; Broadwater Oysters – Greg Carton & Sue McIntyre;
Pacifics – Coffin Bay Oysters – Benji & Jamie Sellen; Blackman Bay Oysters;
Angasi – Provence Oysters – Steve & Yvonne Young;
South Coast Sea Urchins & Periwinkles.
A line-up of smaller sea and land focussed dishes will satisfy those looking for tasty morsels or something more substantial:
Duck Liver Parfait – Port pomegranate balsamic jelly, piccalilli and bread;
Trout Rillette – Green apple, tarragon, yuzu served with fennel baguette crisps;
Sea Bream Crudo – Cured and smoked pearl meat, salted daikon, pepper leaf pickle, EVOO, fresh cherries, borage salt;
“Indulgent, rich, and delicious, oysters are best enjoyed with a crisp glass of white wine, champagne or beer, as the acidic component delicately balances the creamy flavours that oysters are renowned for,” says Jeremy.
With design overseen by Brandworks, the space captures the essence of the brand with contemporary references to elements of the ocean. Using a mix of soft finishes that encapsulate a calm and tranquil energy, neutral palettes of draped linen and plush muted, ocean-green upholstery are balanced with an opulent centrepiece green marble bench, natural stone paving, lime-washed timber and distressed metal and textural rendered walls. In an elegant inner-city escape, guests can choose to perch at the bar with the day’s fresh selection of oysters presented on ice or find a seat at the high tables surrounded by a library of prestigious French wine on display.
Where old world meets new – at Pearl, the world is your oyster and with a glass of Chablis, time is in your hands.
Josh and Julie Niland are excited to announce the launch of Fish Butchery Delivered. For the first time their dry-handled, restaurant-quality fresh fish, seafood, sausages, charcuterie, condiments, soups, easy dinners and meal kits will be available for delivery direct to customers’ homes.
Many Mr Niland at Home meal kit customer favourites are available, including the Cheeseburger Party Box, which makes four Double Yellowfin Tuna Cheeseburgers with Murray Cod Bacon, Chips & Seaweed Salt, and the Mt Cook Alpine Salmon Wellington with Dutch Cream Potato Puree and a Sour Cream & Chive Sauce.
Fish Pies, Murray Cod Sausage Rolls, Royal Red Prawn Dumplings, and Murray Cod Fish Fingers are just some of the meals available for delicious, easy dinner offerings and the fresh fish and seafood options will be updated weekly.
Orders can be placed a maximum of one week in advance to keep the menu unique and hyper-seasonal. “If we receive some beautiful King George Whiting from Bruce Collis in Corner Inlet we want to have them butterflied, crumbed and online that day for our customers,” says Josh.
Orders can be placed online now for delivery starting this Friday, 13th May at fishbutchery.com.au
Delivery is within Sydney Metro only and deliveries will be made once a week on Fridays. The cut-off for orders is the Tuesday before the Friday delivery.
Masterclasses with Josh are also back. After having to stop masterclasses during the peak of covid, Josh is now able to again offer his tutelage to those keen to learn or expand their skills. Masterclasses include Fish dry aging, storage & handling, Fish butchery basics, Fish charcuterie and The fish economy. Masterclasses are $330 per person and include dinner and still/sparkling water; drinks are BYO.
Brogan’s Way is all about innovation and the boutique distillery in Richmond is today launching its latest seasonal product, Strawberries and Cream Gin, to add to its award winning range of drinks.
The Strawberries and Cream flavour was conceived by Brogan during one of 2021’s lockdowns. She started a small-scale trial on her lab bench and tested flavour ideas, fruit extracts and colour stability. After a year of development, this delectable seasonal product is ready for gin lovers to enjoy.
Gin enthusiasts will rejoice as the final product is a fresh, bright gin full of strawberry flavour. True to its name, the delicate zesty juniper notes are perfectly complemented by the strawberry sweetness and the deliciously rich texture of distilled cream.
“I wanted to get the truest strawberry flavour without overshadowing the bright gin character, as well as finding the right level of sweetness to make the strawberries pop,” says Brogan.
As part of the development process, Brogan needed to find the right strawberries and as luck would have it a close friend knew the family that own Bidgee Strawberries and Cream near Wagga Wagga. In one taste Brogan knew she had the ideal fruit, which are rich and creamy with a balance of sweetness and acid, and she set to work in scaling up the recipe.
To create the cream flavour, Brogan is uniquely distilling Victorian cream and mixing it with the gin and strawberries.
“My aim was to keep the freshness of the strawberry fruit flavour balanced against the zesty, spicy, floral notes of juniper and introduce the textural qualities and deliciousness of cream to give the final product the truest fruit and cream character.”
Strawberries and Cream Gin can be enjoyed simple serve as the perfect pink G&T with a favourite tonic water and garnished with slices of fresh strawberry. Or the flavoured spirit can be used to create delicious cocktails, such as Strawberry Smash with lime juice, simple syrup and fresh strawberries, of which the recipe is on the bottle.
Brogan’s Way had its first public tasting of this seasonal product at their Mother’s Day Gin & High Tea event, which was a significant date as Mother’s Day 2018 was the first day the still was turned on and it is named after distiller Brogan’s mum.
Brogan’s Way Strawberries and Cream Gin 38% ABV 500ml, RRP $65
The Strawberries and Cream Gin is available to purchase online and at Brogan’s Way Distillery & Cocktail Bar at 61 North Street, Richmond. It will be the feature product on the Brogan’s Way stand and available to purchase at the Melbourne Good Food & Wine Show 3rd – 5th June 2022.
After the State closed its doors for nearly 2 years, it’s been interesting seeing things resurface. For some – COVID was unkind – people gained some weight, their hair become unruly and they let themselves go. Yet others used the time wisely, to undergo massive transformations and come out the other end of the pandemic looking better than ever. The same went for restaurants, and thankfully for Albert Park Hotel’s sake – it was the latter.
With a huge cosmetic face lift in 2020, this iconic boisterous gastro pub turned itself into a glamorous Asian pearl. Shmick moody interior, elegant finishes and sophisticated leather booths, they certainly nailed the brief of the right mix of ”casual pub” slash ”upmarket restaurant”. Sure, there’s still tv screens with the footy blaring to cater for the blokes and sheila’s wanting to catch the latest scores in real time. But it’s not just the sports fans who revel in the glory. After months of collecting dust in the cupboard, fashionistas can pleasingly flaunt faux fur coats and lockdown designer handbag purchases and it’s not just beers on tap, but a very decent vino list to amuse the more serious wine connoisseurs (French Beaujolais – tick ).
To compliment the bustling atmosphere – the restaurant itself has taken a full 360 – going from what used to be burgers and steaks – to ‘Happy valley’ Modern Chinese. So many mixes, yet strangely enough, it works.
Start with traditional steamed dim sum and crisp lettuce cups of chicken san choi bow. Interesting is their Southern salt and pepper calamari. Whilst left wanting for more, it is infused with aromatic flavours of curry leaves, toasted coconut and a burning stings of eye watering red chilli. A unique highlight is the fluffy spanner crab egg white omelette. A puffy mountain of creamy egg served cutely in the crustean’s shell alongside a pile of crunchy prawn crackers.
Honey pepper beef is dark, rich and robust. Big, bold flavours linger in your mouth after each bite. Peking duck is meant to be a standout, but with service occasionally a little patchy, it may not actually make it to your table, (but given the rest of the excitement going on, you’re not too perturbed, as there’s always next time). And for those wanting more, instead of more food, you could always sneak upstairs to the sexy lounge bar for some DJs, dancing and ‘dirty margaritas’ (or be sensible, just go home and call it a night – a great one at that).
Bottom line: Some have been unfortunate in COVID, while others found their mojo. Happy Valley Albert Park is one of the lucky ones.
El Camino Cantina is honouring Cinco de Mayo, the annual Mexican celebration falling on Thursday, 5 May, with DJs, face painting, tequila-infused festivities and limited-edition menu items.
From Sunday, 1 May to Saturday, 7 May, El Camino Cantina locations across Sydney, Melbourne, Brisbane, Sunshine Coast and the Gold Coast will tap into the annual festivities. There will be DJs at El Camino Cantina in The Rocks in Sydney, Fitzroy in Melbourne, and Bowen Hills in Brisbane on Thursday, 5 May from 7pm and complimentary face painting of traditional calavera, or skeleton faces.
Skittle-infused tequila shooters are on the drinks menu all week at all locations in Sydney – The Rocks, Entertainment Quarter, Manly and Miranda, as well as Fitzroy in Melbourne, Bowen Hills and Chermside in Brisbane and Sunshine Plaza on the Sunshine Coast and Robina on the Gold Coast.
Cult followers of El Camino Cantina’s ever-changing frozen Margarita flavours have a trio of rainbow-coloured, limited-edition Cinco de Mayo Ritas to try: Mango Jalapeno, Passionfruit Paloma and Yuzu Watermelon. They are served as Cadillac Margaritas, with a supercharged, smooth, rich float of Grand Marnier on top.
A sizzling Taco and Wings Festival is available all week at each location, featuring the following limited-edition menu:
Tacos
Honey Chipotle Chicken Popcorn chicken, honey chipotle sauce, cabbage slaw, avocado, ranch dressing Smoked Brisket Smokey BBQ brisket, charred corn, jalapeno, coleslaw, coriander, lime Mac Daddy Mac and cheese, marinated chicken tender, Frank’s Hot Sauce, bacon crumb
Wings
Chipotle and adobo rub with ranch dipping sauce Honey mustard Jack Daniel’s BBQ sauce
All tacos are $7 each, or $4 each on Taco Tuesday. All wings are 10-cents each on Wing Wednesday and can be purchased at all other times in baskets of 10 ($13), 20 ($23), 50 ($49) and 100 ($94).
El Camino Cantina Food & Beverage Director Molly Haranis said El Camino Cantina is renowned for its fun-loving, festive vibe, which would be dialled up in honour of Cinco de Mayo.
“We know how to throw at party at El Camino Cantina: we’ll have DJs and face painting at our flagship venues, we’re dialling up our Rita flavours, and adding tequila shooters and fabulous new taco and wing flavours to our menu for one week only.”
Chef and Star Studded Charity Fundraiser for Ataxia – Telangiectasia
Raising awareness and much needed funds for ongoing research in Australia and around the world, Goldie’s Angels in partnership with BrAshA-T, is hosting a fundraiser for Ataxia – Telangiectasia (A-T) on Saturday June 18 at Royal Yacht Squadron with a star studded chef and entertainment line-up.
The custom menu has been designed by iconic Melbourne chefs – who will be in attendance on the evening – including Ian Curley (French Saloon, Kirk’s Wine Bar), Shane Delia (Maha, Maha East, Maha Bar) and Adam D’Sylva (Coda, Tonka, Lollo, Boca Gelato), and will be executed by Nick Korceba of Maha Restaurant, with dessert by Sandra Foti of Piccolina Gelateria.
The black tie affair will commence at 7pm with tickets on sale from Wednesday 5 May at $350 pp, or table of 10 for $3,500. Guests will be entertained by an intimate performance by ARIA award winning duo Sneaky Sound System, while auction items include private chef dinner experiences, exclusive getaways such as a private villa in Uluwatu and contemporary Artworks.
Goldie’s Angels was founded by Cristina and Simon Digby, whose third child, Goldie, was diagnosed with A-T in September 2019, Goldie is one of forty children Australians diagnosed with A-T.
The couple have since made it their mission to raise funds and create much needed awareness of the disease, flying to Brisbane to be part of a A-T research clinic held at the Wesley Research Centre, and learning of a promising clinical trial. However, insufficient funding led to the trial being halted.
“The trial was our only hope and we were fortunate enough to hold a meeting with The Hon. Greg Hunt to discuss the trial’s potential, the disease in all its complexities, and the future of our children. A gold standard funding application was presented to the health minister’s medical board, and in May 2020 funding of $2.2 million was awarded to the Wesley Research Centre for the trial to commence,” say Simon and Cristina Digby.
“The Minister was so moved by Goldie’s story he acknowledged her days before her fourth birthday during the Federal budget announcement, as “the little girl that touched his heart”. He has a passion for those affected by rare disease and is dedicated to making rare disease no longer a part of our lifetime by injecting funds into this sector,” says Cristina Digby.
The event taking place on 18 June is vital for raising funds for the clinical trial for A-T.
Event details: Date: Saturday 18 June Time: 7pm – Midnight Venue: Harbour Room, Royal Melbourne Yacht squadron GuestNumbers: Approx. 190 Dress code: Black Tie with a touch of gold Ticket price: $350 pp or table of 10 for $3,500Ticket sales will be via: https://www.goldiesangels.com.au/the-event
Cucina Porto, The Star Sydney’s signature Italian restaurant renowned for its simple honest food and old-world hospitality and charm, has launched a brand new autumn menu featuring dishes originating from all over Italy’s beautifully diverse regions.
While Cucina Porto’s menu has traditionally be inspired by Executive Chef Martino Pulito’s upbringing in Puglia, the new menu heroes his travels throughout his homeland, featuring a combination of seasonal vegetable-led dishes, sustainable produce jam-packed with flavour and traditional and warming recipes, all perfect for the cooler weather.
To start, guests can order the mortadella from Bologna, white anchovies from Puglia and prosciutto from Parma, and fresh seafood such as the Mooloolaba king prawns served with Aperol butter and ‘ndjua crumb, and Abrolhos Island scallops with tomato juice infused, apple and smoked caviar.
There’s also a kingfish crudo served with sweet olives, green caviar, orange and lime dressing. Fresh, light, zingy and the perfect way to start a meal, Pulito says the kingfish is his favorite addition to the menu.
Beyond taking inspiration from regional dishes from around Pulito’s homeland, Cucina Porto’s new menu also looks to incorporate the best seasonal local produce for the cooler months. Guest can enjoy a number of warming, hearty new additions such as the cauliflower with paprika, celeriac puree and parsley oil or the orecchiette served with cime di rapa, broccolini, chill and toasted crostini which Pulito says is a common dish originating from his home region of Puglia. Putting a unique spin on the recipe, Pulito has used a touch of the Italian liquor strega, to give the pasta a fresh and herbaceous note.
For lovers of the classics, there’s also the spaghetti amatriciana with cured pork guanciale, tomato sauce and pecorino, a traditional recipe found in Rome. Pizza wise, guests can try the crudaiola with rocket, Parma prosciutto, stracciatella, cherry tomatoes, and the gamberi with tomato, fior di latte, prawns, rocket and a spicy crumb.
To finish, diners can enjoy the incredibly moreish tartufino, which Pulito says is more famous in Italy than the tiramisu. Cucina Porto’s version comes with dark chocolate, vanilla cream and Italian meringue. Add a nip of Baileys for the perfect afragato – and the perfect meal.
When asked what he would like guests to experience when they come to Cucina Porto to try the new menu Pulito says, “I want guests to feel like they are travelling around Italy on holidays, tasting the food from the regions. Whether it’s linguini and cuttlefish from the south, beef ragu or gnocchi from the north, we’ve wanted to showcase the diversity of flavours and dishes found in Italy with this new menu.”
To help diners of all dietary backgrounds feel welcome, Cucina Porto has also ensured all dishes on its new menu have been specifically designed to be able to be adjusted based on dietary requirements. The restaurant will now be able to cater to vegans, vegetarians, and those that are gluten free, daily free, nut free, as well as onion and garlic free.
Treat mum to an exquisite afternoon tea at Yugen Tea Bar this Mother’s Day, 8th May.
This exclusive, one day only afternoon tea will be filled with bottomless tea, or sparkling rosé if you want the extra indulgence, and a selection of divine sweet and savoury treats by pastry wizard Chef John Demetrios.
Date & Time:
Bookings from 12pm, Sunday 8th May
Price pp:
$120 includes afternoon tea, a serve of tea and bottomless cold brew tea
$140 includes afternoon tea, a serve of tea and bottomless sparkling rose
Add on to your experience:
Box of chocolate bonbon and a personal message card to be placed at the table before the guest’s arrival
Collaboration with 1R Gym – 1 Reforma class and Chocolate Bonbon box
Menu:
Canapés Sourdough crumpet, smoked eel, crème fraiche and oscietra caviar Yellowfin tuna tataki with pine mushroom XO Soft boiled quail egg, Tea salt and crispy leek nest Crispy potato with katsuobushi and Yarra Valley salmon roe Brown butter chawanmushi
Sandwiches Smoked ocean trout, everything bagel, cream cheese, spring onion and sesame Spanner crab “mille feuille” “Dashi maki tamago”
Sweets Petit caramel éclair Pear bordelaise tartlette Rose macaron Hazelnut rochet Mini princess torta Chocolate dipped strawberries
Spice Temple is adding some sparkle to Sydney’s dining scene during Vivid, with a dazzling pre-Vivid set menu and bar banquet menu available throughout the festival, from Friday, 27 May to Saturday, 18 June.
Vivid spectators can enjoy an early reservation in Spice Temple’s main dining room from 5pm to 6.30pm, with a special Vivid set menu available from Tuesday to Saturday throughout the city’s festival of lights. Bookings are recommended: http://www.spicetemple.com.au.
A Vivid-only banquet menu is also available in the bar, from 5pm to 6.30pm, on a first come, first served basis. No bookings are available. The menu is available for a minimum of two diners, from Tuesday to Saturday.
Vivid Bar Banquet $59 per person
White Cut Chicken with Ginger and Shallot Dressing Fried Salt and Pepper Silken Tofu with Spicy Coriander Salad Crystal Vegetable Dumpling Lamb Pancake Spice Fried Chicken Wings with Heaven Facing Chillies Steamed Rice
Vivid Set Menu $89 per person
Cucumber with Ginger, Garlic and Mint Cabbage and Radish White Cut Chicken with Ginger and Shallot Dressing Fried Pork Chop with Sweet Soy *** Hangzhou-Style Flathead *** Three Shot Chicken with Beer, Chilli and Soy Steamed Chinese Broccoli with Oyster Sauce *** Mandarin Marshmallows
Sister restaurant Saké Restaurant & Bar in The Rocks will be open early for pre-Vivid dining from 5pm Tuesday to Sunday throughout the festival.
If you’re looking for the perfect gift, The Everleigh Bottling Co. has curated hampers that include a boutique collection of artisanal goods from Melbourne and beyond to eat, drink and enjoy, from decadent chocolates to specialty olive oil and, of course, their own pre-bottled cocktails.
To make mum feel extra special on the day, unique gin cocktails have been mixed specially for Mother’s Day, which are available both online and at The Everleigh and Bar Margaux.
Mother’s Day Hampers
The Everleigh Bottling Co. has curated a boutique collection of artisanal goods from Melbourne and beyond to eat, drink and enjoy.
Hamper One – Bottled and Boxed: Classic $145
Monsieur True Milk Chocolate with Tasman Sea Salt (Brunswick, VIC)
Ricci’s Bikkies, Olive Oil & Sea Salt (Healesville, VIC)
Grounded Pleasures Drinking Chocolates, Original & Noir, Ballarat VIC
Il Migliore Chocolate-dipped Oranges (Hawthorn, vic)
Mount Zero Green Olives in Brine
Mount Zero Lime pressed Virgin Olive Oil, 100ml (grampians)
Everbloome – Floral Confetti (Prahran)
One 500ml Everleigh Bottling Co. classic cocktail of choice
Mother’s Day Cocktail Collection
A collection of four modern classic cocktails, each made with a unique Gin. Only 250 will be made, available via The Everleigh Bottling Co. website or at The Everleigh and Bar Margaux on Mother’s Day.
Poet’s Dream Hendrick’s Original, Dry Vermouth, D.O.M, Benedictine, Orange Bitters A silky smooth, dry, textural Martini with light herbal notes and a citrus oral nish. Store in the fridge. For best results, place in the freezer 15 minutes before serving. Serve in a frozen cocktail glass. Garnish with a lemon twist.
Martinez
Hendrick’s Orbium, Sweet Vermouth, Maraschino, Bitters A full bodied cocktail, oering herbaceous oral bitterness with a lick of dry cherry. Store in the fridge. For best results, place in the freezer 15 minutes before serving. Serve in a frozen cocktail glass. Garnish with an orange twist.
Ritz Negroni
Hendrick’s Lunar, Sweet Vermouth, Bitter Curacao, Absinthe. The infamous Negroni, enhanced with notes of citrus, anise and warm baking spice. Store in the fridge. For best results, place in the freezer 15 minutes before serving. Serve in a rocks glass over ice. Garnish with an orange twist.
March Hare
Hendrick’s Neptunia, Calvados, Americano, Vermouth, Manzanilla, Maraschino, Orange Bitters Crisp and clean with notes of citrus, apple and cherry giving way to a fresh coastal nish. Store in the fridge. For best results, place in the freezer 15 minutes before serving. Serve in a frozen cocktail glass. Garnish with a lemon twist.
When: Saturday 7th May Time: 10:30am – 4:30pm Where: Barangaroo Avenue, Shipwright Walk, Mercantile Walk & International Tower Lobbies.
The Barangaroo Artisan Market will feature more than 40 stalls boasting handmade treats, Indigenous art, jewellery, ceramics and more. The Streets will come alive with free live entertainment and a wide selection of eats and drinks alongside stunning views of the Sydney Harbour.
It’s the perfect event to spend with the whole family (furry friends included) this Mother’s Day weekend and a great opportunity to support local businesses and artisans while treating mum to a unique gift or two.
Some of the artisanal stalls present on the day include:
Mama Liu’s – Sydney-based small batch Chinese chilli oil
Vannella Cheese – 100% single origin Australian milk-based cheese
Gwiyaala Aboriginal Art – Indigenous canvas art and prints by two artists from the Walbunja clan within the Yuin Nation
Au Revoir Les Filles – A French-inspired gold-plated jewellery brand which has been worn by the likes of The Veronicas, Delta Goodrem & Sophie Monk
Meraki Fire – Nature inspired ceramic jewellery made from ethically sourced silver and Australian clay
Balgarra Designs – Hand-painted and printed authentic Aboriginal art
Dula Australia – Activewear and swimwear made from recycled materials
Enokido Miso – 100% organic and unpasteurised miso handmade in Sydney
PETITE MAMAN: In cinemas May 5 Director: Céline Sciamma Trailer:https://youtu.be/mdORAHCydyY Rating: PG – Mild themes Runtime: 72 minutes Language: French Country: France Starring: Joséphine Sanz, Gabrielle Sanz, Nina Meurisse, Stéphane Varupenne, Margot Abascal
Synopsis: Master filmmaker Céline Sciamma is back with PETITE MAMAN. A captivating coming of age story that explores childhood and a mother-daughter relationship that crosses through time. 8-year-old Nelly has just lost her beloved grandmother and is helping her parents clean out her mother’s childhood home.
She explores the house and the surrounding woods where her Mum, Marion, used to play and built the treehouse she’s heard so much about. One day her mother abruptly leaves. That’s when Nelly meets a girl her own age in the woods building a treehouse. Her name is Marion.
You’ll want to hoist the sail and head to Elwood pronto!
Since opening at the end of last year, Anchor has been impressing guests with its Mediterranean inspired dishes and people have knot been disappointed with the quality local produce that is carefully sourced by co-owner Rosalin Virnik.
With the changing of the season comes a change of course for the menu and Anchor has launched a number of new seasonal dishes to complement the signature dishes that remain. In addition, Tuesdays and Wednesdays offer guests some menu specials.
The Tide Over starters include Caviar Tartlet (potato crusted tratlet, silky custard topped with yarra Valley caviar), Octopus (octopus glazed in harissa oil and date molasses, charred onions and soft herbs) and Cauliflower (macadamia hummus served with cauliflower cooked two ways, herbs and barberries).
Main courses are a shore thing with dishes including Fish of the Day (fresh wild caught fish fillet, pan fried, served with chickpeas, green beans, muhammara), Spatchcock (flame grilled Milawa spatchcock served with hummus, yoghurt & pomegranate salsa) and Vincotto-Glazed Eggplant (eggplant baked with bourghul, prune & herb stuffing, glazed with spiced vincotto.
Alongside options include house made Flatbread, Green Beans & Broccolini, Pumpkin, Duck Fat Potatoes, Green Freekeh Salad and Leaf Salad.
The Sweet Treasure desserts have had a new addition join the crew, a Sumac-Lemon Tart (tangy tart made with fresh lemon curd, spiced with sumac).
“At Anchor, it is all about the produce,” says Rosalin Virnik. “Our dishes have been designed to showcase ingredients that have been selected on their merit, without compromises.
“For example, our slow cooked lamb is created from organic, Salt Bush Dorper lamb from Gary’s Meats, the Halloumi is by Dreaming Goat in Macedon Shire, our eggplants are sourced from local growers by Pino’s Fine Produce, our Extra Virgin Olive Oil is by Mount Zero Olives and our lavender-honey ice cream is made for Anchor by Little Sky Gelato in Brighton.
“We want our guests to not only have a fantastic dining experience where they enjoy every bite, but also feel nourished through the Mediterranean style of cooking.”
Two new midweek specials provide the perfect excuse to raise the anchor and head out.
Tuesdays now offer a two-course set menu special for $50 per person. With a choice of three starters, mains and desserts. It’s the ideal excuse for midweek date night or catch up with friends.
Wednesdays see a weekly rotating offering that will have people sailing back through the doors time and again:
Duck & Pinot – $45pp including Confit Duck and a glass of ‘Are You Game?’ Pinot Noir
Beef Wellington – $40 per serve
Seafood Pie – $40 per serve
Crepes for Dessert – $20 per serve, choice of Crepe Suzette, Chocolate Crepe, Apple & Cinnamon Crepe
Producer Dinner (on months where there are five Wednesdays)
With a menu that lets the ingredients shine through, Anchor is building a reputation as a destination for approachable fine dining with expertly prepared dishes.
World Cocktail Day, Friday 13 May is fast approaching and this year BACARDÍ wants to help you celebrate in style through a tour of signature cocktails from around the globe. Grab a recipe from your favourite destination below, and mix up your very own little vacation in a glass during your next cocktail hour.
First stop on this globetrotting itinerary is Mexico, courtesy of the thirst-quenching Margarita. This simple concoction of premium Patrón tequila, lime, and orange liqueur has stolen our hearts, while nailing four out of five of our taste buds: the salty rim of the glass, the sweetness of the agave, the bitterness of the tequila, and the sourness of the limes. What’s more, whether you’re in a tuxedo or a bathing suit, this concoction simply looks and feels oh-so-right.
The trip takes an energetic turn to the UK with the Espresso Martini. Born in the 1980’s late-night party days of Soho London, this delicious blend of caffeine, Grey Goose vodka and coffee liqueur, became the emblematic drinks order of choice for Young British Artists, Britpop stars, and supermodels by the turn of the millennium. It is still one of the world’s most popular drinks today.
Next stop, Cuba, and the Mojito does the laid back vibes of Havana well. The exact origins of the Mojito cocktail and its name are lost in time, some trace it back to a medicinal drink called the Draque in the 16th century. In 1862, BACARDÍ founder Don Facundo Bacardi replaced the aguardiente with BACARDÍ rum, and the Mojito, as we know it, was born. Consider this cocktail the perfect balance of sweet and tart, not to mention refreshing!
If you like Piña Colada, your journey ends on the tropical island of Puerto Rico. Serve it the way a Piña Colada recipe should be served: with fresh pineapple, coconut cream, lots of ice, and, of course, BACARDÍ Spiced Rum – you can already feel the breeze in your hair and smell the Caribbean.
Exploring the entire world in person may be out of reach for World Cocktail Day, but a night of multicultural discovery with friends at home, is a pretty good stopgap for now.
Patrón Margarita
Ingredients
45ml Patrón Silver
30ml Citrónge Orange Liqueur
22.5ml Fresh lime juice
7.5ml Simple syrup
Lime wedge for garnish
Kosher salt (optional)
Method
Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.
Strain onto fresh ice in a rocks glass and garnish with a lime wedge.
Optionally, salt half the rim of the glass with kosher salt.
Grey Goose Espresso Martini
Ingredients
50ml Grey Goose vodka
30ml Single origin Espresso
20ml coffee liquor
Pinch salt
3 coffee beans
Method
Add GREY GOOSE® Vodka, espresso and coffee liqueur to a shaker.
Shake briskly and strain into a cocktail glass.
Garnish with three coffee beans.
BACARDÍ Mojito
Ingredients
50ml BACARDÍ Carta Blanca Rum 25ml Lime Juice
12 Mint Leaves
2 Tsp Extra Fine Sugar
25ml Soda Water
Method
Take the lime wedges and squeeze them in the glass, gently press together the limes and sugar
Add mint to glass, and press with bar spoon to release oil
Half fill the glass with crushed ice, add the BACARDÍ Carta Blanca Rum and churn
Top with crushed ice and soda. Garnish with a mint sprig
BACARDÍ Spiced Rum Pina Colada
Ingredients
45ml BACARDÍ Spiced Rum 30ml Coconut Cream
40ml Pineapple Juice
Tsp of Sugar
5ml Lime Juice
Method
Add BACARDÍ Spiced to the shaker with coconut cream, pineapple juice sugar and lime juice
Fill the shaker with half-cubed ice, followed by some half- crushed ice
Place the lid on the shaker and shake vigorously until thoroughly chilled
Finally, strain through a fine tea strainer into a cocktail glass and garnish with a pineapple slice
Sydney’s newest Asian fusion restaurant White + Wong’s opened at 25 Martin Place last month and the vividly designed eatery has already proved a hit with the delicious Asian-fusion dishes.
Offering two levels of fun-fusion dining, White + Wong’s seats up to 300 guests. There are many different dining spaces to choose from, both indoor and outdoor but all undercover and with coloured accents that bring to life the feel of Asian street food.
The extensive and eclectic menu satisfies all tastebuds with a wide range of dishes including dumplings, bao, salads, wok-based dishes, curries, meats, seafood and desserts. Head Chef Ashish Bhatnagar leads the two kitchens, having relocated from White + Wong’s New Zealand, to bring the exuberant food flavours to Sydney diners’ tables.
Menu highlights are Fijian-style Kingfish Sashimi (heirloom tomatoes, chilli, lime, coconut cream, coriander), Crispy Soft Shell Crab (garlic, chilli, bean sprouts, spring onion & Sichuan pepper), Wagyu Beef Dumplings (shiitake & cumin shumai) and Korean Fried Chicken Bao (gua bao, pickled cucumber, sesame seeds & siracha slaw) to start.
For mains, the BBQ Roast Meats (duck, chicken, pork belly & pork scotch) are a must-try but the curries, such as Massaman Curry of Lamb Shoulder (gourmet agria potatoes, crispy shallots & crispy curry leaves) and Hot Woks including options like Kung Pao Chicken and Teriyaki Glazed Salmon make White + Wong’s a restaurant guests will want to return to time and again.
For those that cannot decide, the Feed Me menu is perfect – offering a wide selection of dishes chosen by the chef for $65 per person, for a minimum of two people.
Larger groups of up to 16 people can book online and choose from one of two banquet menus, making White + Wong’s the perfect destination for birthdays, anniversaries, corporate functions and other celebrations.
To complement meals, the drinks list includes White + Wong’s signature cocktails, ‘Woktails’, such as Jade Slipper (Absolut Elyx vodka, Midori, coconut syrup, fresh lime & pineapple juice), Orchard Road (Malfy Blood Orange gin, St Germain elderflower liqueur, yuzu sparkling sake & soda) and Tiger Royale (Chivas Regal 12yo whisky, guava juice, lime juice & fresh basil garnish).
Guests will find Sardine Cocktail Bar on the second level, and it is a fantastic addition to Sydney CBD’s bar scene. The flashing neon bar top is a point of focus while the relaxing undercover alfresco space makes Sardine the perfect destination for afterwork drinks and before/after dinner cocktails.
White + Wong’s is the ideal destination for everyone that loves great food and good times.
Settling the age-old debate as to which is better – custard or ricotta!
Cannoleria is always looking to create innovative flavours, so when yet another customer asked about a custard filled cannolo, the team decided they had to do something about it.
There is an age-old debate raging across the world as to whether cannoli should be filled with ricotta or custard. Of course, Cannoleria uses the very best That’s Amore Ricotta in the traditional way, creating both Sicilian and chocolate flavours all year round, as well as inventive flavours of the week using all natural ingredients.
Now, Cannoleria is launching a limited-edition cannoli concept that is sure to ruffle some feathers – the Custard Flavour Ricotta Cannoli!
Born from both ricotta and custard, the Custard Flavour Ricotta Cannoli is the perfect union of flavour and texture. The Cannoleria team are so excited about the creation that they have thrown a baby shower for their little one.
The limited-edition cannoli will be launched at the That’s Amore Ricotta Festival on Sunday 1st May and will then be available in all Cannoleria stores from Friday 6th May until sold out.
“When it comes to cannoli, people get very passionate about what it should be filled with, ricotta or custard. To us the answer is simple, a cannoli should be made the traditional way, filled with ricotta,” says Cannoleria co-owner Dario Di Clerico.
“But now we are settling this biblical battle with our limited-edition Custard Flavour Ricotta Cannoli and we can’t wait for people to taste it!”
Like a proud parent, Cannoleria is releasing its creation out into the world and it is up to Melburnians to try this new and innovative cannoli before it is sold out.
What: Limited edition Custard Flavour Ricotta Cannoli When/Where: Launching Sunday 1st May at That’s Amore Ricotta Festival In Cannoleria stores from Friday 6th May until sold out Who: Another innovative cannoli from the Cannoleria team Why: To settle the battle between ricotta and custard cannoli
A New Menu Honours The Season At Ishizuka This Autumn, And Pairs Perfectly With The Restaurant’s Award-Winning Drinks And Refined Service
Esteemed Kaiseki restaurant Ishizuka honours the seasonal change with its Autumnal menu created by Head Chef Hitoshi Miyazawa. Hitoshi carries on the legacy of Creative Director Masahiko Yomoda with Ishizuka’s Autumn menu reflecting the colours, flavours and sensations of the season through Haute Japanese cuisine.
The pinnacle of Japanese cuisine, Kaiseki is an elaborate, multi-course feast that emphasises quality and seasonal produce to showcase exceptional culinary art. The 10 courses include:
Diamono – Kagoshima A5 Wagyu, Shimeji & Black Croquette
Oshinogi – Toro Nigiri
Shokuji – Ochazuke, Unagi & Truffle
Kanmi – Chestnut, Black Sesame, Persimmon & Quince Sorbet
At Ishizuka, patrons can also enjoy award-winning drink pairings, with David Lawler’s small and yet perfectly formed wine list having won Best Small List (50 Wines) for the third year in a row at Australia’s Wine List of the Year Awards last year; alongside a Best Non-Alcoholic List designed by Nick Tesar (Bar Liberty, and recent co-author of ‘All Day Cocktails’) that won at the same awards last year.
“We chose these pairings for their sensitivity to the cuisine. These refined and elegant expressions of wine, sake, and spirits provide a platform to showcase the detail and finesse of the menu. Our selection is one of harmony with the food, of lightness finesse and purity. One which will allow for the most heightened enjoyment of the menu,” says David Lawler.
In addition to haute Japanese cuisine, Ishizuka is renowned for its exceptional service in its intimate 16-seat dining room. Lead by Restaurant Manager Louise Naimo – previously Restaurant Manager at IDES and runner up in the Appetite for Excellence’s Young Waiter of the Year – expect service as refined as the kaiseki courses you’ll be dining on.
Anason and Grant King’s ‘A Taste of Turkey’ event, which was previously postponed, has landed on a new date, Tuesday 26 April.
As before, renowned modern mezebar, Anason will be hosting acclaimed chef Grant King (Pier, Gastro Park, The Antipodean Restaurant, Smile Catering) for a delicious night of harbourside Anatolian feasting, down at the Streets of Barangaroo. With a variety of delicious and indulgent Turkish delicacies, it’s sure to be the perfect Tuesday night feast.
Details: Anason will host ‘A Taste of Turkey’ on Tuesday 26 April, for two sittings; from 6pm to 8pm and 8:30pm to 10:30pm. The tasting menu ($150pp) is subject to change based on availability of local and seasonal produce.
Menu is accessible here. Further details and bookings available here.
Unveiling a month-long program of special activity from Friday 6 May
Celebrating 10 years at the heart of the Woollahra community, Matt Moran’s Chiswick will unveil a program of activity this May; with a special birthday menu, digital recipe book and special edition Providoor box, to recreate the Chiswick experience at home. The venue will also come to life through a partnership with renowned Sydney floral design studios, Wilder and Hermetica. It all kicks off from Friday 6 May.
“We have come to appreciate now more than ever all the incredible support we have had from our community over the past decade. Chiswick has always been seen as a place to gather with friends and family to celebrate milestones and special occasions. We want to take this opportunity to celebrate a milestone with our community too and create something special in honour of all the support we have received over the years”, says Matt Moran.
“Our birthday menu is something we’re particularly proud of”, says head chef Taylor Cullen. “It’s been a really collaborative process, where we’ve taken some of our staff and guest’s favourite dishes from the past decade and updated them with ingredients that are representative of what’s inspiring us now and ingredients that will continue to play a larger role in our menus into the future. Our menus will have a greater presence of native ingredients, an increase in plant-based options (such as our Bombe Alaska which can now also be made with vegan meringue from aquafaba) and as always, an abundance of ingredients from the garden that are planted with each seasonal menu in mind”.
With one of Sydney’s only kitchen gardens led by head horticulturist Pete Hatfield, Chiswick has remained firmly at the forefront of Sydney’s planted-to-plated dining scene for the past decade. In creating Chiswick’s 10th birthday menu, Moran and Cullen have utilised produce grown on site, as well as from some of the best local suppliers to create a menu that pays tribute to signature dishes from the past decade while looking ahead to the next ten. Menu highlights include baramasalata with Chiswick flat bread and grilled peppers with harissa, river mint and ‘crispies’ to start; butterflied trout with trout roe and Chiswick garden herb dressing; and lamb with hummus, tabouli and mint salsa for mains; with a fig and macadamia bombe alaska to finish.
The venue will come to life with a large-scale floral and produce installation suspended above the pergola by Wilder Florals and an overabundance of styled fresh produce spilling from the kitchen pass by Hermetica as a nod to Chiswick’s planted to plated ethos. The colour palette will consist of lush greenery, white, yellow and terracotta tones alongside fresh linens, with Wilder and Hermetica drawing inspiration from the Chiswick garden. The Chiswick car will also be parked out front of the venue, replete with florals spilling from the hood, which will be seen from Ocean Street to mark the occasion.
Chiswick will also release a free digital recipe book of its most popular dishes from the past decade, available to all subscribers; including Chiswick’s famous lamb and tabouli; peppers with salted lemon and anchovy; and bombe alaska for dessert. For those who wish to recreate the Chiswick experience at home, there will also be a special edition ‘finish at home’ Providoor box launching on 6 May.
New Menus, New Margaritas, New Energised Mexican Dining Experience
Sydney institution and a flagship of the Pacific Concepts restaurant group, Bar Patrón, is reopening its doors on Wednesday, 27 April after a three-year hiatus.
The harbourside, casually chic restaurant and bar, located at 2 Phillip Street, Circular Quay, will reopen for lunch from 12pm, revealing once again its world-class views, the world’s finest tequilas, Margaritas and cocktails, and an authentic Mexican menu that pulses with bold flavours.
Loyal fans of the trend-setting tequila bar and restaurant, which is the world’s only dining and drinks destination to partner Patrón Tequila in this way, can once again enjoy an elevated Mexican restaurant experience and soak up Sydney’s best harbourside views from the elegant dining room and window-side marble bar, which offer a magnificent vista of the Harbour Bridge and Circular Quay.
Pacific Concepts Food & Beverage Director Molly Haranis and Culinary Director Gabor Denes are implementing new food and drinks menus, which celebrate the festivity of the Mexican dining experience. Mexican national Manuel Diaz joins the group as Executive Chef Mexican Concepts and will inspire the Bar Patrón kitchen team with his unique approach to quintessential Mexican cuisine.
For entrées expect fresh flavours and seafood such as Scallop Ceviche, Tuna Ensalada and Octopus Huarache. House-pressed tortillas become hand-held tacos that are plump with light, flavour-packed fillings, including Soft Shell Crab, Chicken with Black Mole and Carnitas Eggplant, all paired with house-made sauces and salsas. Main dishes include Tajima Wagyu Rib Eye with Epazote Chimichurri and Aged Mango Mole; Lamb Shoulder Birria; and Lobster al Patrón, served with a creamy tequila sauce. There are accompaniments such as Poblano Rice, Refried Beans, and Papas Revolcadas, and sensational Espresso Jericalla Vanilla Custard for dessert.
The drinks menu is premium, yet accessible, heroing the iconic Patrón Tequila, which infuses all Margaritas and cocktails.
The Patrón Classic Margarita, a vibrant mix of Patrón Silver, Patrón Orange Citronage, house-made lime sherbet and fresh lime, makes a delicious comeback and headlines a list of first-class Margaritas. The $100 Millionaire’s Margarita also makes a long-awaited return. This top-tier Margarita is custom-made table-side and features Patrón Gran Burdeos, Remy Martin Louis XIII Cognac, Grand Marnier Cuvée Du Cent Cinquantenaire, is garnished with gold leaf and served with a theatrical flourish.
Patrón highballs and signature cocktails offer guests myriad ways to experience this premium tequila at its finest, including the $49, nitro chilled Platinum Martini, which features Gran Patrón Platinum and Glacier Cut Vodka and is served tableside.
Guests can also explore a core range of Silver, Reposado and Añejo tequilas, the Roca Patrón and Gran Patrón collections, and limited-edition Patrón Tequila that cannot be found anywhere else. Experiment with flights of three tequilas, or trade-up to ultra-rare varieties, including En Lalique Serie 1 and En Lalique Serie 2, which each cost $990 a glass.
Pacific Concepts President Frank Tucker said the team was thrilled to be reopening the doors.
“With interstate and international borders reopen, tourists coming back to Circular Quay and workers returning to the city, we can confidently reopen and bring a reinvigorated Bar Patrón experience to Sydneysiders and visitors to our beautiful city,” Mr Tucker said.
“Bar Patrón is a Sydney institution; it is one of the founding pillars of the city’s contemporary Mexican dining scene. We anticipate our loyal guests will return and new customers will be keen to explore the much talked about Bar Patrón experience, including our world-class views, our one-of-a-kind Patrón Tequila experience, premium Margaritas, and a menu of bold dishes and quintessential flavours.”
Rocco’s Bologna Discoteca has gained a cult-like following for its hot Italian sandwiches, pasta, salumi and other Italian specialties and now has a permanent home on Gertrude Street, Fitzroy.
Rocco’s first gained its popularity during the pandemic, while sister venue, Poodle Bar & Bistro were still getting a fit out. The team decided to have a “pop-up” kitchen in the space and offered the now signature meatball subs and fried-bologna sandwiches to takeaway. Once restrictions eased and the demand for sandwiches grew, owners Zoë Rubino, Emilio Scalzo and Josh Fry decided that Rocco’s deserved a long-term destination.
The Gertrude Street location has been transformed with rich amber-wood details and curtain-covered windows. The two[1]storey space pays homage to old-world Italian trattorias, with cosy booths separated by curtains and a sprawling open kitchen. Outside is a leafy European-inspired courtyard and a bar stocked with a ton of Italian liqueurs. The team wanted the venue to feel fun, warm and like it had been there forever with lots of nods to Nonna’s house. Rocco’s engaged Ineke Hutter of Studio Co & Co for the design, after Hutters stunning Poodle fit out.
While the hot Italian sandwiches are a highlight of the daytime menu, the trattoria evening menu includes a variety of Italian classics such as handmade pastas, a must try Bistecca Alla Fiorentina dish and a selection of salumi made in house. Josh Fry (ex-Marion and Cumulus Inc), head chef of both Rocco’s and Poodle has the perfect dish to end the night with a pistachio soft serve. Rocco’s is offering a late-night menu until 1am on Fridays and Saturdays where the meatball sub returns and is accompanied by several other moreish dishes including a Trippa Alla Romana.
The beverage menu ebbs and flows with the seasons, with the team making a variety of traditional limoncellos, amaro liqueurs, aperitifs and grappas in-house while experimenting with variations of ‘backyard’ recipes. Some examples include green almond and wild fennel amaro, finger lime limoncello, and peach and a rosemary grappa just to name a few.
Owner Emilio describes Rocco’s as lighthearted and relaxed. “We just hope guests and staff have fun in the space, and that Rocco’s triggers nostalgic memories of Italian trattorias from Melbourne’s past,” Emilio explains.
Lotus Dining Group is introducing a brand-new venue to Sydney’s thriving inner-west with the opening of its newest restaurant, Lotus Dumpling Bar Summer Hill on Wednesday 25 May.
Located in the heart of Summer Hill at 26 Lackey Street, the new relaxed restaurant and bar will be an extension of Lotus Dining Group’s popular Walsh Bay restaurant, bringing the cuisine of its sister venue to local diners in the inner-west. The new space will offer a casual, yet sophisticated environment, featuring exposed brick walls, intimate banquettes and sleek timber tables.
The vibrant new Cantonese style menu will hero an extensive range of Lotus’ signature dumplings and flavour-packed style share plates, as well as a varied drinks menu that focuses on local Australian wine and craft beers. The food selection includes a range of new dishes and a distinct vegetarian and vegan offering that has been created especially for the Summer Hill outpost.
Designed by Lotus Dining Group’s Head Chef, Steve Wu, and Summer Hill Head Chef Chris Tsao, the menu highlights range from the vegan five spice tofu and black fungus mushroom dumplings through to the spicy Dan Dan noodles with dry chilli oil and crushed peanuts. The signature XO scallops with Chinese dipping donuts are a chef’s favourite, with its light and crispy fried bread acting as the perfect tool to mop up the decadent XO sauce.
“We’re excited to bring our dumpling bar offering to Summer Hill,” says Wu. “Over the last few years, we’ve seen a big shift in diners choosing to stay local so we wanted to share our Walsh Bay concept with a brand new neighbourhood within Sydney. The new menu has everything people will know and love about Lotus Dumpling Bar – it’s casual, easy to share and full of flavour!”
The Summer Hill venue will offer diners a curated drinks list of wine, local craft beer, and Lotus Dining Group’s much-loved cocktails, to be enjoyed alongside the meal. Carefully crafted by Beverage Manager Matthew Stewart to match the cuisine, the beverage offering includes a Summer Hill Sour as well as a ‘Riesling Bar’; a dedicated section of the menu that focuses solely on the popular wine varietal.
“You’ll see a large selection of local and international wines and one of the most extensive beer ranges that Lotus has ever offered,” says Stewart. “The rich spicy flavours are perfectly paired with a crisp South Australian Riesling and you will not want to miss Chris’ incredible hot and numbing chicken ribs, washed down with our very own Lotus Australian Rice Lager by White Bay Beer on tap.”
Lotus Dumpling Bar Summer Hill will open at 26 Lackey Street on Wednesday 25 May and will be open for dinner on Wednesday to Sunday from 5pm to 10pm and for lunch on Friday to Sunday from 12pm to 3pm.
A gift for Mum on Mother’s Day needs to express years of gratitude and thanks. Who doesn’t love macadamias? Prepare to blow your siblings’ gifts out of the water and cement your status as Mum’s favourite with Brookfarm’s limited-edition Gourmet Macadamia Hamper, in collaboration with Meru Miso.
In their first collaboration with Meru Miso, Australia’s leading producer of Australian made Miso and Japanese ferments, seems a perfect match with Brookfarm, who are known as Australia’s leading producer of Australian made macadamia breakfasts and snacks.
Brookfarm’s award-winning premium oven roasted macadamias are tossed with pink lake salt, sustainably harvested by Mt Zero in western Victoria, and blended with Meru Miso’s Sweet White (Shiro) Miso to bring you this limited-edition Macadamia Miso. Sweet, salty, earthy and full of umami, use this miso just as you would for any recipe calling for White Miso. An excellent addition with fish, chicken, vegetables or even sweet applications like brownies with macadamia miso.
“Creating delicious food is what the Brook family, and Brookfarm loves to do. We are delighted to collaborate with other artisan food producers who have the same passion for food as us.” – CEO of Brookfarm, Will Brook.
The *Limited Edition* Gourmet Macadamia Hamper showcases the best of Brookfarm’s Australian made macadamia products:
• Premium Oven Roasted Whole Macadamias with Pink Lake Salt • Premium Oven Roasted Whole Macadamias with Saltbush • *Limited Edition* Macadamia Miso with Pink Lake Salt • Premium Grade Macadamia Oil • gifted with a Brookfarm Hessian Tote • Free Shipping • Personalised note
Pacific Concepts casual restaurants Fratelli Fresh, The Bavarian and Munich Brauhaus are dialling up the Easter fun with generous feasts, an Easter egg hunt, an abundance of chocolate goodness and Willy Wonka style golden tickets to win a year’s supply of schnitzels.
Fratelli Fresh is tapping into its family-friendly dining credentials with an Easter roast menu available at its Darling Harbour, Entertainment Quarter, Manly, Miranda, and Westfield Sydney locations from Saturday 16th April to Sunday 17th April.
Designed to share between a minimum of two diners, guests can choose between a sensational 12-hour slow-cooked lamb shoulder with mint salsa verde, or a whole roast chicken, both served alongside crisp rosemary roast potatoes, creamy cauliflower cheese, seasonal leaf salad and focaccia. ($49 per person).
Guests must pre-order their Easter roast when they make a booking. The cut-off for orders is Thursday 14th April at 10am.
On Easter Sunday there will be an Easter egg hunt and special guest appearance by the much-loved Easter Bunny at Fratelli Fresh Darling Harbour, from 2pm.
Easter usually brings chocolate eggs and a sugar rush, but The Bavarian is tapping into its own culinary traditions with the release of Willy Wonka style Golden Tickets to a year’s supply of golden crumbed schnitzels.
To be in the running to win one of three Golden Tickets available across NSW, Victoria, Queensland, South Australia, the ACT and New Zealand (Auckland and Queenstown), guests much purchase a limited-edition Schnitzel Platter, which is available over the Easter long weekend, from Friday 15th April to Monday 18th April.
The Schnitzel Platter is designed for generous feasting and features a range of huge, house-favourite, golden-crumbed veal, pork and chicken schnitzels. The traditional veal schnitzel makes a long-awaited comeback, following customer demand.
Each platter of golden-crumbed goodness comes with house-baked pretzels fresh from the oven, traditional sauerkraut, red cabbage, potato salad, apple compote and creamy mashed potato. ($59 per person, minimum of two diners). For an additional $20 guests can upgrade to a two-hour drinks package, including select beer, house wine and soft drinks. Add on cinnamon sugared doughnut pretzels for $8 each.
Those who purchase a Schnitzel Platter, will be in the running to win one of three Golden Tickets that entitle three lucky winners to a year’s supply of schnitzels: that’s one schnitzel a week for 52 weeks at any of The Bavarian restaurants. Winners will be announced on Tuesday 19th April.
Meanwhile, Australia’s biggest German beerhall destination Munich Brauhaus has Easter Egg Schnapps and Easter Egg Beer on the menu from Friday 15th April to Monday 18th April.
Guests select their favourite flavoured schnapps from the menu, which is served with a hollow Easter egg to drink it from ($11) and is delivered to the table from a metre-long schnapps paddle.
For guests who equally love chocolate and beer, all their Easters will come at once with a 300ml beer served from a chocolate Easter egg. A limited number of Easter Egg Beers will be available each day: first come, first served ($14).
Queen Victoria Market is reminding locals and visitors that there is still time to experience Melbourne’s favourite night market before the sun goes down on its spectacular 2022 season on Wednesday 6 April.
Night Market-goers will be treated to the season’s most popular dishes along with a line-up of not-to-be-missed live music and free entertainment.
FOOD & DRINK Delicious street food and festival-style bars will continue to tantalise taste buds and quench thirsts, serving up cocktails, craft beer and local wine. • Atiyah: Traditional Lebanese street food including flavoured za’atar, crispy Manakish flatbread and fresh dips made from local produce, all made in a zero-carbon kitchen (available from 15 March). • George the Fishmonger: Think lobster rolls, popcorn prawns and freshly shucked oysters. • Lickt Brownies: Loaded brownies with 32 different flavours to choose from like rocky road, apple raspberry crumble, peanut butter, lemon meringue, crème brûlée and many more. • Lunara Delights: Handmade Turkish delight in flavours like rose, pistachio and blueberry. • Original Korean Twist Potato: The famous hand cut and stretched potato twist covered in batter and eaten on a skewer. Now with the choice of sweet potato! • Running Bull Sangria: Spanish-style red and white wine sangria. • SMASHVILLE: Nashville hot chicken sandwiches, juicy tenders and popcorn cauliflower. • Taki’s Balls: Greek loukoumades with chocolate, Nutella and salted caramel toppings as well as weekly special flavours. • That’s Amore Cheese: Pasta tossed in a 40kg Grana Padano wheel. • The Cypriot Kitchen: Cypriot-style halloumi fries and chicken souvla. • Summer Night Market Bar: Refreshing beers by Brick Lane Brewing, Coldstream Brewery ciders, a range of PREECE Wines by Mitchelton and mouth quenching cocktails.
LIVE MUSIC & ENTERTAINMENT Local DJ O Honey will bring the funk, soul and disco vibes to the Market’s Queen Street this Wednesday while Melbourne’s all-female hula hoop group, Hoop Army, will be twisting and twirling to the sounds of Snoop Dogg.
Then, on Wednesday 16 March, step back in time to the roaring 20s with Dan Witton and the Dave Evans Swing Duo or enjoy celebrated violinist XANI and comedy-music duo the Tuck Shop Ladies on Wednesday 23 March.
MELBOURNE’S BEST MAKERS & CREATORS With hearts and bellies full, it’s time to shop. Wander the open-air sheds and laneways and discover a huge selection of Melbourne’s best independent, makers, creators and artists; browsing everything from clothing and jewellery to homewares, pet treats, plants, books and much more. Then, stop for a tarot reading, decorate yourself with some bespoke henna art or have your caricature drawn.
FAST FACTS: SUMMER NIGHT MARKET • When: Every Wednesday night until 6 April | 5:00pm – 10:00pm • Where: Queen Victoria Market, corner Queen and Therry Street, Melbourne • Parking: $10 event parking from 4:30pm – 11:00pm • Price: Free entry and entertainment with food, drinks, and wares available to purchase • Additional info: The Summer Night Market is a COVID-safe event.
This World Burrito Day (7 April) get ready to toast your tortillas and celebrate with La Banderita. Bringing the taste of authentic Mexican to your table, labanderita.tv. shares delicious step-by-step recipe videos and ideas from celebrity chef Justine Schofield, all wrapped in La Banderita’s authentic Mexican tortillas.
With its suitability as a delicious, satisfying meal anytime of the day, and extensive combinations of healthy fillings and sauces, the burrito has become one of the most popular and ever-evolving Mexican meals enjoyed around the world. Tracking its origins back to Northern Mexican street vendor Juan Méndez, it was first created in the early 1900’s when Juan started wrapping his food in flour tortillas to eat while travelling on his donkey. That’s why burrito literally translates as “little donkey”.
While sharing some classic fillings on labanderita.tv, Justine also adds a couple of new recipes with an Aussie twist, including a Surf & Turf burrito: “It’s such a versatile meal, you can really get creative with burritos and also enjoy them at any time of day. Kick off your morning with a protein-packed breakfast burrito featuring eggs and bacon, go a little loco for lunch with a Surf and Turf or even a Picnic Chicken filling. For a vegan option grill some mushrooms on the BBQ, Mmmmuy bueno!”
Justine’s deliciously simple recipes for World Burrito Day are made using a La Banderita 10” Burrito Grande pack, and/or a La Banderita 8” Soft Taco pack‘ and include:
Breakfast burrito (ham, egg, guacamole, spinach, coriander, tomatoes, a squeeze of lime juice and tabasco);
Surf & Turf (T-Bone and prawns and green sauce);
Picnic chicken burritos with green salad, avocado and a mayonnaise sauce;
BBQed Mushrooms in a simple yet tasty burrito (suitable for vegetarians and vegans).
“The key is to warm your tortilla in a dry frying pan (no oil) until you see the toast marks appear,” says Schofield. “Once that’s done be careful not to overfill it, and prepare to wrap the soft tortillas with a couple of quick folds that would make Marie Kondo proud. A sign of success will be the ability of the tortilla to hold all those juicy ingredients in without tearing!”
“My go-to burrito recipe on labanderita.tv. is the Surf & Turf, as it champions our high quality local wagyu beef and succulent seafood – to me it perfectly encapsulates our relaxed Aussie lifestyle wrapped up in one easy meal. Made in one pan, easy to pack-in and eaten with one hand (or two if its a BIG burrito), it’s the perfect on-the-go lunch or family dinner,” says Schofield.
From mouthwatering meat and perfectly cooked black beans and pinto beans, to more modern variations showcasing a host of fresh and simple ingredients, the emphasis is always on good quality ingredients. “There are no hard rules to burritos, so don’t be afraid to experiment with flavour combinations,” says Schofield. She continues, “its popularity has grown in Australia as you can grab anything from the pantry or fridge to fill it and there are so many inspiring ways to keep it healthy and fresh”.
Did you know:
Burritos vs Tacos – Traditionally, many Mexican states use mainly corn for tacos, while burritos are crafted using flour to keep them soft and pliable to prevent the tortilla from splitting when filled with ingredients. Flour burritos are actually more prevalent in the north of Mexico, but have now become loved the world over.
Menu hacks:
A wet burrito is a regular burrito covered in chili or enchilada sauce;
a Chimichanga is a fried burrito first created in Texas;
Breakfast burritos are a perfect (and healthy) way to start the day with protein-packed eggs, bacon and a splash of hot sauce.
To celebrate World Burrito Day grab a pack of La Banderita’s deliciously authentic tortillas – 10” Burrito Grande for a BIG burrito or our 8” Soft Taco for something more like a mini burrito! To find your local stockists and for more Mexican recipe ideas, visit labanderita.tv.
Top trend is ‘Luxury Libations’, as consumers seek high-quality drinking experiences. This looks set to drive another wave of premiumisation across spirits categories, including RTD and pre-mixed offerings. In fact, 50% of bartenders worldwide reported their customers are drinking more premium beverages as many looks for alternatives to drinking beer. In the past people have turned first to hard seltzers but now consumers are opting for RTDs made with real spirits. There’s a focus on natural and sophisticatedly flavoured RTD options that we’re seeing drive desire for premium prepared cocktails with natural and refreshing flavours. As a result, options such as BACARDÍ® rum canned cocktails and BOMBAY SAPPHIRE® Gin & Tonics are set to dominate consumers’ choices.
‘Digital drinking’ is also set to be a trend, as consumers embrace technology to create cocktails at home. To help support the popularity of the home-premise and desire for experimentation amongst resident mixologists, Bacardi created Mix Lab, an app launched initially in the U.K. and U.S., to provide more than 300 cocktail recipes to consumers making drinks at home, including classic serves and unique cocktails.
Bacardi believes ‘Sustainability’ will be at the forefront of drinking habits this year, with more initiatives shaped by a focus on how spirits are made. Ethically sourced materials and businesses that support local communities will become increasingly important and a vast majority of people are willing to pay more for ethically sourced regenerative refreshments. The report showed that more than 50% of respondents globally are focused on using recyclable packaging and the reduction of single-use plastic as key themes in the space of sustainability. Bacardi has been investing heavily in this space for some time now with actions to diminish its environmental footprint through the Bacardi Good Spirited programs. In the spirits space, premium gin brand BOMBAY SAPPHIRE has been making significant strides in this area and is on a mission to become the world’s most sustainable gin. It is set to be the first major spirits brand to have 100% sustainably sourced botanicals this year. BOMBAY SAPPHIRE also looks after the wellbeing of farmers and invests in sustainable farming practices to help protect the environment and the farmers’ livelihoods for generations to come.
‘Consumption Reconsidered’ - Consumers are becoming more flexible in their approach to sobriety, and 2022 looks set to see an increase in low ABV and non-alcohol choices. 58% of consumers globally are drinking more non-alcoholic and low-ABV cocktails (NoLo) compared to a year ago. As more people are exposed to NoLo options, awareness is also growing that NoLo spirits no longer compromise on taste, with the days of overly sweet or tasteless mocktails long gone. Instead, consumers can now enjoy the same quality cocktail experience whether the spirit is alcoholic or not.
‘Transformative times’ – Consumers are seeking cocktail experiences that deliver transformation, celebrate social connections, offer new experiences, and offer some sort of learning and personal growth. According to the Trends report, more than 40% of global consumers plan to spend more time going out to late-night bars, pubs, and restaurants. Aware of just how important convivial celebrations are to consumers, MARTINI has collaborated with photographer Greg Williams to curate a once-in-a-lifetime digital photography series of friends reuniting, with people asked to submit images from their in-real-life meetups as people come together in a truly unique moment.
‘New palates and concepts’- Citrus flavours are likely to remain in the limelight, driven forward by grapefruit and blood orange. A focus on spice from the food space is also impacting the world of cocktails with a rise in globally inspired flavours, such as tajin (increasing in use by 42% since 2020), furikake (+70%), and even hot mustard (+29%), according to Datassential. Yes! Hot mustard is taking over from Yuzu’s popularity in 2021. A surprise to most when they first hear it, but once you give it a try, you will taste for yourself what all the hype is about – the mustard provides the perfect combination of sweet and savoury with a bit of a kick. Though this is the first time we have seen hot mustard specifically appear, the 2021 report revealed that consumers and industry experts alike were interested in extreme flavour profiles in their cocktails – for example, spicy, smoky, sour, super sweet and bitter, a trend that we’re seeing remnants of. Overall, we are finding that consumers have been extremely open-minded and eager to try out drinking experiences that may be a bit more foreign to them.
“At its very core, Souper Bistro is a social enterprise café, nourishing people heart, body and soul!”
It’s a social enterprise café, providing delicious and nutritious kosher meals with an Eastern European flavour!
All Souper Bistro profits go to Souper Kitchen charity. By eating at Souper Bistro, you are directly supporting the Souper Kitchen initiative.
About Souper
Souper Bistro is the brainchild of Avi and Sarah Bendetsky and Alina Zamel-Well and is the off-shoot from Souper Kitchen, a non for profit, charitable organisation, designed to provide the community with free home-style meals as well as fresh produce, grocery and necessity items to those in need. Souper Kitchen places a particular focus on serving Holocaust survivors, residents of public housing, victims of family abuse and violence, isolated community members, people living with disability, new migrants, single mums and people experiencing challenging financial situations. They are currently heavily involved in supporting the Ukrainian people. Founder Sarah Bendetsky has been a media regular over the last few weeks, spreading the message of urgent support required for the Ukrainian people.
“We are not exclusively Jewish by any means, we stand for diversity, education, love and tolerance – all are welcome to eat with us!”
Head Chef
Souper Bistro’s cuisine is a family restaurant and catering hub, with a focus on Eastern European style, kosher cuisine very much like grandma used to make! The menu is made up of Russian and Polish staples, such as pelmeni, Borsch, Olivier salad and so on.
The kitchen is led by Zlata Gluzman, Head Chef and culinary genius, who creates beautiful meals with a huge sprinkle of love and spice.
The sous-chefs and kitchen support staff are a group of strong women, who are experts in loving preparing family style food and watch every detail to the last crumb. The results are simply delicious. The coffee and sweet morsels are also wonderful.
Returning to the land that bore birth to FELLR, the hard seltzer company is championing local artists with the launch of their latest campaign ‘A Land of Fizz’. The project features work by highly regarded artists Ondine Seabrook, Cloudy Rhodes and Sam Brumby from a trip to Yarrangobilly in the Snowy Mountains of NSW.
With the sunburnt country we call home, its rich landscapes, culture and people the major inspiration behind FELLR it’s only fitting the company extend that insight with local creators. FELLR Co-Founders Will Morgan and Andy Skora explain further saying “it’s been the springboard for all of our visual, lingual and tonal cues, and in our mind it’s what makes this country so unique and precious.” With that in mind the trio were tasked to “bring to life a special side of the country through their chosen medium.” They continue “For us this was how Ondine captures lush landscapes through her paintings, cueing senses of nostalgia of holidays or travels past, and seeing the world through Cloudy’s lens, a unique look into the natural world, bringing to life the landscapes and rich communities this country has to offer.”
Equipped with film, paint and a load of FELLRs the trio embarked on a multi-day escape to the land with a mission of translating the inspiring landscape into their art. The trip yielded three unique artworks from Ondine Seabrook, photographer Cloudy Rhodes captured the art in motion through their emotive imagery and Director Sam Brumby caught it all in a short film you can discover HERE.
On top of these abilities Ondine Seabrook‘s accomplished works play between abstraction and representation offering a unique perspective. On the experience Seabrook shares “as a landscape painter, it just makes so much more sense to work directly from the landscape. I work so much faster out here, and I don’t over think what I am doing.”
Similarly, award-winning director Cloudy Rhodes brings their own particular view. Having works nominated for an AACTA and premiering their latest work at the Tribeca Film Festival, their serene body of work captures the natural world and celebrates gender fluidity and expression. On the inspiration brought from a new environment, Rhodes exclaims “It takes you off autopilot being in a new place and a new space and seeing new things and looking in different directions. I spend so much time with my work in my head, so actually being out in nature was just the ultimate experience to get it all out.”
Regularly contributing to the Australian music scene through film clips and tour diaries, Sam Brumby said of the inspiration the trio drew from their surrounds began every dawn and “…the morning ritual of jumping in the creek bordering our campsite and feeling instantly refreshed and energetic.” A clear exercise in the inspiration the Australian landscape brings, discover FELLR’s ‘Land of Fizz’ journey by Sam Brumby HERE.
La Di Darts, Sydney’s first ever augmented reality darts venue, launched in Darlinghurst on March 18th
Whether you’ve played darts before or have only heard about the game, it’s usually surrounded by the smell of stale beer and old carpet – introducing darts, like you’ve never seen them before! La Di Darts – Funlab’s first ever augmented reality darts venue, launches in Sydney on March 18 right next door to Darlinghurst’s buzzing Holey Moley location – it’s safe to say your gang’s next get together just levelled up, ten fold!
This 2022 rendition of the classic pub activity is a gamified darts experience, making it an accessible and hilarious activity while bringing old-school glamour and loads of fun to the tried-and-true game. Sydney-siders will be hitting bullseyes in style with their own Gatsby themed private booth and a bespoke cocktail menu. The signature drinks on offer will no doubt encourage a little friendly competition and include ‘The Bullseye’ – a fruity concoction, served in a bright, beautiful peacock glass or the zesty and refreshing La Di Darts version of a Negroni, served in hip flask alongside a short glass with ice!
Even the newest of players will have the chance to dominate the dart board with four different games available so those of all experience levels can have fun. La Di Darts have not only recreated dart classics such as ‘Killer’ and ‘Disco Wall’ (also known as ‘301’), they have added completely new and exciting games such as ‘Robin Hood’, which sees the dartboard morph into an archery target in a race to the most points.
Conceptualised and created by Funlab, famous for bringing Aussies entertainment brands such as Holey Moley, Strike Bowling and Archie Brothers Cirque Electriq, the brand is thrilled to bring this brand new concept to the country, with Sydney as the host of the first-ever venue.
“We are stoked to bring La Di Darts to Sydney’s entertainment scene, adding our signature Funlab twist to such a classic and iconic pub-friendly game that everyone can enjoy. We wanted to create an epic space for social gatherings, and given the glamorous theme and eclectic insta-worthy cocktail offering, next to Darlinghurst’s Holey Moley location seemed to be the perfect spot to roll out the gameplay. While Sydney gets the first taste at La Di Darts, we are pumped at the prospect of launching this concept throughout other locations Australia-wide in the future!” said Blaise Witnish, Chief Growth & Innovation Officer at Funlab.
How does La Di Darts differ from the boards seen in the dark corner near the bar? This gamified dart experience utilises a projected field of play and a traditional dart board. Leaning on modern technology, competition darts are thrown at the board and the scores are electronically captured in real time.
It wouldn’t be a Funlab innovation without weaving in the opportunity to personalise your experience! At La Di Darts, not only can you battle it out with 2-6 of your friends, players can also take and assign their own pictures to their avatars to be featured on the big screen.
Those that fancy a night to remember with the crew or want to ball out on their next business meeting, can try their luck – regardless of your strike rate, everyone deserves to be rewarded with a bespoke cocktail (or three), delivered straight to your booth!
Visit www.ladidarts.com.au to book your private booth for 60 or 90 minute sessions. Whichever length, once your session has expired, you can kick on in our gorgeous bar with ample indoor and outdoor seating or head on over to our friendly, fun neighbours at Holey Moley. La Di Darts will be available from 18 March at Holey Moley Darlinghurst and is an 18+ adults only venue.
To celebrate the bloom of the Cherry Blossoms synonymous with Japan, premium teppanyaki restaurant Koko has launched a bespoke cherry blossom themed menu available throughout April. The limited-time menu boasts an array of savoury & sweet treats, cocktails and sake, inclusive of the following:
Savoury & Sweet
“Mankai” (Full Bloom) Sakura-inspired chef’s selection of assorted sushi
“Kaika” (Flowering) Sakura mousse & Sakura panna cotta
Cocktails
Sakura Sour: Gordon’s pink gin, cranberry juice, egg white
Hanami Breeze: Sakurajima shochu, vodka, creme de cacao, milk, rose syrup
Sake
Tatsuriki Sakura Kobo No Osake Junmai Hyogo
For further information on bookings and the seasonal menu, please see here.
Restaurateur and celebrated chef, Orazio D’Elia will reopen the doors to Bondi’s much-loved restaurant, Da Orazio on Wednesday 30 March, as well as a new sidebar, Orazietto, located next door. The venue is in the same spot within The Hub Hall Street, the red entry door is back, and you can expect old classic dishes making a comeback to the menu, as well as a selection of new dishes and a chic new interior.
“In Italian we say, ‘il primo amore non si scorda mai’ which means the first love you never forget. Da Orazio was my first born, my first love, so to be able to bring the venue back to life means so much to me and my team. I can’t wait for all our Da Orazio friends to return, and welcome new friends”, says Orazio.
“We couldn’t resist bringing back the classic favourite dishes but I’ve been working on some exciting new dishes, inspired from growing up in Italy. And wait until you try the new pizzas. We’re using a new dough starter, and let me tell you, it’ll be easy to devour two margheritas!”
Orazio’s menu will combine favourites from the original Da Orazio menu, along with brand new dishes. Classic comebacks include the rotisserie porchetta with focaccia; fregola fruit di mare; as well as the antipasti Italiano plates for two and four. New dishes include brick chicken – pollo al mattone; scarpetta – baccala and fried pizza; mortadella cacio e pepe; and an Italian version of saganaki.
Orazio and pizza chef Matteo Ernandes have created a contemporary new pizza dough recipe, which produces lighter and more aromatic pizzas. Matteo has divided the process into two parts creating the biga first, which is a technique usually used for baking (ie: sourdough bread).
Matteo says, “Adapting the biga technique to the pizza dough, produces a lighter and more digestible dough. The temperature of the water is also fundamental, to ensure the tenacity of the dough even if it has a very high hydro.”
General Manager and partner, Cristiano Poddine is back on the floor and has pulled together the new wine list which showcases a selection of approachable Italian and French wines by the glass, carafe or bottle. Cocktails are broken up into Italian classics including the Americano and Negroni; Aperol Spritz and Melograno; Margaritas three ways; as well as an ode to the previous Da Orazio favourite, the MT8 – vodka, campari and ruby red grapefruit.
Though the location is familiar, the 90-seat restaurant has undergone a complete makeover. Orazio collaborated with Loopcreative to create a casual and chic space that is reminiscent of basking in the glow of an endless Italian summer.
Director of Loopcreative, Rod Faucheux says, “It was important for us that the design evolved from the original Da Orazio, yet retain some of the original DNA from its heritage as one of Bondi’s best loved venues. But in saying that, we stripped the space back to bare bones and rebuilt it to meet Orazio’s concept.”
The main bar and kitchen are clad with an artisan brick, and the walls are rendered and textured with a Mediterranean feel. Tan leather booths wrap the perimeter of one side of the room, along with custom-made tables featuring Italian tiles. The furniture features classic oak Bentwood chairs, and the lighting is handmade terracotta from Ancher ceramics.
Rodd adds, “Working with Orazio has been a lot of fun for us and his passion for food and devotion to family is infectious. We wanted to create a venue where people of all age groups can come together to experience his food in a space that is warm and welcoming, with an almost residential quality feel to the restaurant.”
Orazietto next door, seats up to 40 pax, and the extension is exclusively for walk-ins who can drink and dine on the same menus as the main restaurant, or sit and enjoy a drink as they wait for their table to become available at Da Orazio.
Da Orazio is open seven nights, from 5pm to late. Lunch on Saturday and Sunday from midday.
To mark the Easter weekend, Aria will have a special menu on Friday 15 April and Saturday 16 April. The exclusive seafood tasting menu consists of a five-course menu at $240 per person. Indulge in a spread curated by executive chef Tom Gorringe including:
Spencer gulf kingfish, white soy, coastal greens, native lime
Albrolhos island scallop, sea urchin, miso, corn
Tamanian rock lobster, potato, silverbeet, tarragon
Opening hours: Friday: 12pm to 3pm | 5:30pm to 9:30pm, Saturday: 5:30pm to 9:30pm
Chiswick:
Over the long weekend, head into Chiswick to enjoy Head Chef Taylor Cullen’s autumn menu with additional special seafood menu items for the long weekend only. They’ll be open for lunch and dinner Friday to Sunday, and will be opening for Monday lunch.
NBF will be open for the whole weekend of Easter. This year, they’re celebrating the ‘long’ in the long long weekend that kicks off on Easter Friday until Easter Monday. From long lunches to long DJ sets and long drinks. They will be partnering with Fever Tree for this event and will have a special cocktail list featuring Fever Tree beverages.
Details
Long Lunch: Friday – Monday from 12pm. 3 hour sitting for a 3-course meal.
This upcoming Good Friday, Shell House are delighted to welcome hosts John Susman and Narito Ishii as very special guests for the first edition of Wet, Cold + Delicious – ‘A deep dive into Tuna’.
Culinary Director, Joel Bickford and Head Chef, Aaron Ward have created an extra special 5-course menu together with a range of matching wines and drinks by Alex Kirkwood and Shun Eto.
Details:
Good Friday 15th April 2022,
Lunch 12.30pm
Dinner 6.30pm
Maguro Shoten – Tuna Auction in The Clocktower Bar
Shell House Dining Room & Terrace
$290pp includes 5 course menu, entertainment & drink on arrival
BENTLEY GROUP
Bentley
Open April 16 for dinner.
Choose Bentley Restaurant and Bar for your Easter dinner; chef Brent Savage’s innovative and inventive food is expertly paired with boutique wines from Nick Hildebrandt’s eclectic international list.
Monopole
Open April 16 for dinner.
Enjoy an easter dinner at European wine bar, Monopole. Their delicious food pairs spectacularly with Nick Hildebrandt’s wine list, which features more than 500 rare and boutique wines, with around 30 available by the glass at any time.
Cirrus
Open for lunch and dinner April 15, 16, 17. Open for lunch April 17.
Enjoy your Easter long weekend at Sydney’s finest waterfront seafood restaurant; the perfect location for an Easter lunch or dinner.
Yellow
Open for lunch and dinner April 16 and 17.
Yellow offers a unique Easter experience as a vegan bistro in Potts Point. It is inspired by the European dining scene where contemporary food and wine are served in an informal setting at affordable prices.
Bannisters
Make the most of the Easter Long Weekend this year and join Bannisters for your favourite cheeky meals, live music and our special guest at The Cheeky Dog.
15th April | Lachlan Edwards | 6-9pm
16th April | Lotus Band | 2-5pm
17th April | Jessie Oneill | 2-5pm
18th April | David McCredie | 2-5pm
Darling Square
On April 16th and 17th, Hello Kitty herself is coming to town. There will also be free face painting for kids and photo opps galore, so head in and say hello to everyone’s favourite character! You can even bring your pet along for a Hello Kitty themed photobooth at Hachi and take them to IIKO Mazesoba for a doggie bento box.
NOMADSydney
Open 15-18 April for dinner. Open Sunday 17 for lunch and dinner.
Easter is fast approaching! Join Nomad for the long weekend and indulge in delicious food and cocktails that were made for celebrating. Head Chef, Adam Robson is bringing you an extra special dish to enjoy this Easter: Wood fired lamb rump, ajvar, house made yoghurt and saltbush
Providoor
Celebrate Easter in style from the comfort of home with restaurant-quality meals provided by Providoor. With new restaurant offerings returning to the site in April, you can choose your Easter meal from any number of Sydney’s favourite restaurants. Or, order a traditional seafood meal from Manta or XOPP – perfect for Good Friday!
For those road tripping this easter long weekend, Single O has you sorted with a range of coffee, hot chocolate and chais, perfect for adventurers.
Brew on the fly with Single O Parachutes – a pre-filled compostable drip coffee bag, or ‘hanging ear drip coffee bag’. All about cutting to the chase of specialty coffee, Parachutes enable a fuss-free & delicious brew while on the road. Coffee is roasted, ground, pre-weighed and pre-filled into handy compostable bags.
Three Blue Ducks
Three Blue Ducks will be serving up a range of special dishes this Easter long weekend across their Bronte and Rosebery venues, in addition to Nimbo Fork Lodge for those travelling south.
THE STREETS OF BARANGAROO
Untied
Good Friday (15 April, 12-3pm): Brunch with Soul
Grab the gals & guys for a Southern-style brunch, 2-hours of bottomless cocktails, and access to our fruity, frosty, fun Frosé wall with lollies & candies!
Enjoy bottomless access to different flavours as well as Untied’s epic garnish wall. Not only that, but you also get a plate of Buttermilk Popcorn Chicken with tom yum mayo AND fries!
$55pp 2-hour bottomless frose & buttermilk popcorn chicken and fries
Melbourne is back, and so is the Middle Park Hotel Grand Prix Street Party! Over the three days of racing, the popular pub will be taking over Armstrong Street, serving up fantastic eats, drinks and entertainment, just moments away from the track.
No one will miss out on any of the F1 racing action, with the Grand Prix races being played live and loud on a giant screen.
Between the races, there will be live music from acoustic acts, duos, bands and DJs on the main stage.
Epic street food and drink will be available to guests from the pop-up kitchen, with highlights including fried halloumi, brisket croquettes and burgers. Drinks will be flowing with Heineken on tap, White Claw seltzers, wine and spritz keeping everyone refreshed.
Better still, the street party is walk-ins only, so there is no need to book. The perfect event to get friends together and enjoy Melbourne’s hospitality.
What: Middle Park Hotel, Heineken Grand Prix Street Party When: Friday 8th – Sunday 10th April, 12noon-10pm Where: Middle Park Hotel, 102 Canterbury Road, Middle Park Price: Free entry
Australian Venue Co, Middle Park Hotel’s operator, is happy to be able to welcome guests to celebrate the Grand Prix once again.
“This is our first Grand Prix event in two years, it’s a really positive sign of Melbourne’s comeback,” says Simon Caruso, AVC’s Victorian State Manager.
“The Grand Prix is an event that all Victorian’s look forward to and Middle Park Hotel has become known for its street party celebration. We can’t wait to have the F1 race back in our beautiful city and to be able to host our guests with great food, drink and hospitality while they enjoy all the action on the big screen.
“Melburnians have proved their resilience as well as their eagerness to support venues while going out with friends, colleagues and family and these big international events are proving the city is on the road back to recovery.”
Cocktail School and Mother’s Day Yoga to Celebrate the Best Mums
Coming up with the perfect way to celebrate mum is a lot easier this year with a Mother’s Day Cocktail School and a special Stretch & Sip session at The Distiller. The Northcote bar has put together these ideal packages that will ensure mum enjoys her special weekend.
Mother’s Day Cocktail School, $65 per person
Sunday 8th May, 2pm
The Mother’s Day Cocktail School will take place at 2pm on Sunday 8th May and mums and daughters/sons will make three signature Distiller cocktails and indulge in drinking each one.
As each of the cocktails are worked through, participants will learn how to make the two shaken and one build cocktail so they can easily replicate them at home. A pause between each will give everyone the opportunity to relax and sip on their creation. The session will take approximately 1.5-2 hours.
The Cocktails:
Mamaroon Top
Long and refreshing, served in a tall glass
Made with Grainshaker Corn, plum shrub, sugar syrup, dry vermouth, soda top up and cassis float. Garnished with a raspberry macaron.
Amari Bloom
Floral and fancy in a Nick & Nora glass
Made with Grainshaker Wheat, raspberry syrup, lime, lychee liqueur, rose water and magic foam. Garnished with flower confetti
Grainshaker Mum Tai
Fruity on the rocks
Made with Grainshaker Distillers Batch Fortylove, lime juice, orange curacao, fresh orange juice, orgeat syrup and angostura bitters. Garnished with a lime wheel and mint.
Mum’s The Word Stretch & Sip, $35 per person
Saturday 7th May, 10.30am
The Distiller does things with spirit, so this special spirited yoga session is perfect for mums who want to balance mind and body while also enjoying delicious cocktails!
Mums will relax and unwind with a yoga session led by Nicole May of @yoganic__ with a cocktail before and after. BYO mats recommended but available to those who do not have one, BYO towel.
Drinks specials will be available after the session so mums and kids can enjoy some more time catching up.
There are limited spots available for both events, so children (the older ones!) should head to The Distiller website to secure their mum’s place.
Hello Auntie Restaurant is hosting a Mexican fiesta “Los Aunties” at Marrickville every Saturday from April 2nd. Known for its new-school Vietnamese twists and unique flavour combinations, Hello Auntie is celebrating the culture behind the kitchen – fusing its traditional Vietnamese flavours with the South American heritage of its staff.
Head chef and owner Cuong Nguyen loves to celebrate different cultures and countries’ flavours drawing on inspiration from Italy, the Mediterranean and now Mexico; of course while putting his own Vietnamese spin on the dishes.
The “Los Aunties” pop-up will feature delicious tacos and cocktails that will have every Sydneysider wanting more. For $35 diners can tuck into 3 tasty tacos plus an alcoholic twist on the popular Mexican sweet rice milk drink Horchata (which can be also ordered separately for $19). The cocktail features a creamy blended mix of house-fermented rice milk, cinnamon, vodka, Licor 43 and frangelico.
Diners can choose between the meat taco trio or the pescatarian taco trio for an extra $20. The meat trio includes Chicken Adobo with shallot oil, fried shallots, coriander and onion, BBQ pork jowl with shallot oil, crispy pork lardons, onion and coriander, and Brisket with betel leaf loaf, shallot oil, roasted peanuts and fermented pineapple.
The pescatarian tacos include Barramundi with shallot oil, fried shallots, coriander and onion, Octopus with sate, shallot oil, confit garlic, roasted peanuts, coriander and onion, and Scallop with cucumber and ginger aguachille, shallot oil, fried shallots, coriander and onion. All tacos are served with pickled diakon and carrot, roasted tomato salsa and lemon on the side.
This lunch pop-up will only be around for a good time not a long time so customers are encouraged to get their bookings in quickly to try this fusion of Mexican and Vietnamese culture and flavours.
The Point Group, behind Shell House and The Dolphin Hotel, will launch a brand new dining room and bar in Bondi Beach on Thursday 14 April, opening Topikós Dining Room & Bar – the embodiment of modern Greek dining. Opening just in time for the Easter long weekend, Topikós (‘local’ in Greek), features a modern 80-seat dining room, a spacious 100-seat bar, and an outdoor terrace on the promenade, for an additional 60 seats.
The all-star team from Shell House will lend their talents to the new iteration of the corner of Campbell Parade and Curlewis St, including restaurateur Brett Robinson and interior stylist Anna Hewett who will lead The Point Group’s collaboration with Joel Bickford (Culinary Director), Danny Corbett (Group Exec Chef) and Alex Kirkwood (F&B Director) to deliver a brand new dining destination for Bondi. New talent to join includes General Manager Danny Webster-Clamp (Royal Hotel/Totti’s), Head Chef Charles Woodward (ex Pilu, Bathers’ Pavilion, Cottage Point Inn) and Restaurant Manager Nick Ingall (Apollo, Greca), creating a team to showcase a new social centre of gravity in Bondi Beach.
The Dining Room within Topikós is where the team will really flex their culinary and wine muscle, packing a menu that perfectly balances the best of contemporary Greek cuisine with Australian influence, produce and honest simplicity. The offering draws inspiration from the many islands of Greece, and colour and vitality of the Mediterranean. Bursting at the seams with talent, the team is crafting a menu that cuts the line between taverna and modern dining. The menu will feature a substantial list of meze, encouraging sharing and group dining, a real vegetable section, a charcoal grill and woodfire oven for everything from deliciously fresh seafood and the very best homemade pita this side of the Aegean.
“We’re staying true to Greek cuisine, calling on traditional recipes, cooking techniques and flavours, combined with incredible Aussie produce we’re presenting our contemporary take on classic Greek dining. At the heart of the menu are the essentials; an olive oil program and house made pita, a simple base to build out our menu from”, says Joel.
Bar Topikós will be classic Greek in its approach, sharing the dining room meze all day, as well as a selection of souvlaki, and the team’s contemporary take on traditional Greek style platters and gyros, featuring seafood and meat. Alongside the classics, other dishes will include Saganaki Split King Prawns on the grill with lemon, garlic and olive oil; and wood fired octopus with fried white bait, feta and sweet pepper filo pie.
“We want to create the very best quality wine and cocktail bar whilst embracing the bohemian spirit of Bondi”, says Robinson. “Restaurant quality sips and snacks from midday to midnight. The perfect social meeting point, a pre/post lunch or dinner drink and reliable place for friends to relax or celebrate no matter what time of day or night. It’s something we know Bondi locals really want.”
The wine program has been skilfully prepared by The Point’s F&B director and acclaimed sommelier Alex Kirkwood.There is a short, sharp list of progressive wines that you can expect to cycle regularly. The drinks and cocktail program is authored by Josh Reynolds (Dolphin Hotel, Shell House, Scout) and will have all the hallmarks of what makes The Dolphin cocktails legendary due to their fun, approachable and unique modern tastes. Josh’s drinks like the Aegean Spritz, the Hydra Spritz, The Sunshine Sour, The Baklava Old Fashioned and Topikos Iced Coffee, are all sure to make your time at Topikos memorable.
“Our team is thrilled to be opening an all new Dining Room and Bar that will mean something important to the locals of Bondi. The name Topikós means local, and as locals we know that Bondi has changed. We are responding to that change. There are less tourists and more locals in Bondi than ever before. They want quality dining and bar experiences close to home and footsteps from the beach. Our friends and families have spent many years in the islands of Greece and we can’t wait to open our little slice of the Mediterranean way of life in Bondi,” adds Brett.
Topikós Dining Room & Bar will open its doors Thursday 14th April, 2022.
Topikós Dining Room
Dinner 5-10pm Monday to Friday All Day Dining Midday-10pm (Kitchen open all day)
Bar Topikós
Midday-Midnight Monday-Sunday
What: The Shell House team head East to open Topikós Dining Room & Bar – fresh, modern Greek breathes new life into dining out on on Bondi Beach – bookings now open Who: Topikós Dining Room & Bar – Brett Robinson, Anna Hewett, Joel Bickford, Danny Corbett, Charles Woodward (Pilu, Bathers’ Pavilion, Cottage Point Inn), Alex Kirkwood, Danny Webster-Clamp (Totti’s), Nick Ingall (Greca & Apollo) When: Topikós opens Thursday 14th April 2022 Where: 180 Campbell Parade, Bondi Beach How: Bookings now open www.topikos.com.au
As Mother’s Day is fast approaching, Fyna’s Pink Lady chocolates are the perfect sweet treat to gift the special women in your life. The Pink Lady chocolate brand is made using the finest ingredients for a touch of luxury in every bite, giving the ultimate chocolate experience.
The perfect stand-alone gift, or combine it with some extra gifts, the Pink Lady range is perfect for showing how much you love the women in your life.
Pink Lady Range
Pink Lady Foiled Hearts 8g, .40 cents, available at Independents such Ritchies, Drakes, Spotlight and IGA stores
Pink Lady Foiled Hearts 30g, $1.50, available at Independents such Ritchies, Drakes, Spotlight and IGA stores
Pink Lady Gift Tin, $11.00, available at IGA, Foodworks, and speciality retailers
This autumn enjoy picnics, glamping, rowing, and Australia’s largest maze – all set within one of NSW’s most extensive and picturesque gardens, just 2 hours from Sydney!
Mayfield Garden, Australia’s largest privately-owned cool climate garden, has announced its annual Autumn Festival will return from Saturday April 2nd through to ANZAC Day, Monday 25th April.
During the Autumn Festival, the full 65 hectares of the spectacular cool climate garden – including a 50-hectare private family estate – will be open for guests to immerse themselves in the beauty and tranquility of the Garden.
Festival visitors are invited to bring a picnic lunch, or book a table at the renowned Mayfield Café to indulge in the seasonal menu.
The extraordinary kaleidoscope of Autumnal colours that Mayfield Garden has on show makes the Autumn season the most impressive time of year to visit.
Visitors can explore Australia’s largest English Box Hedge Maze, the Mayfield Amphitheatre, Cascade and Temple, Family Chapel, Water Garden, Stumpery and enjoy rowing on the glassy Mayfield Lake.
“Visitors to our Autumn Festival traditionally come to see the amazing explosion of colour, but I think they will be wowed this year by the spectacular growth the garden has experienced over the last 12-months,” says Mayfield’s Chris Muldoon.
“Those who know the garden will be astounded not only at how much it has grown but also how quickly it is maturing, and, of course, the garden always looks amazing in Autumn.”
The Garden will be open during the Autumn Festival from 9.00am to 5.00pm, with no entry after 3.30pm.
Visit Australia’s largest privately-owned, cool climate garden, Mayfield is a living legacy of the Hawkins family who took their inspiration from the best gardens in Europe.
Beautiful in every season, 15-hectares of Mayfield Garden are open 363 days.
Enjoy breakfast, lunch or a snack in Mayfield Café. The seasonal menu, where much of the produce is grown on-site in the kitchen garden.
The Hawkins’ Private Family Garden, an additional 50 hectares, is open to visitors four times a year for seasonal festivals and features one of the country’s largest English Box Hedge Maze, Cascade & Temple, Amphitheatre, Mayfield Chapel, Walled Kitchen Garden & Glasshouse, and rowing on the Mayfield lake.
Located 15 minutes from Oberon, the 65-hectare garden is a two-and-a-half-hour drive from Sydney and a 75-minute drive from Katoomba through the World Heritage-listed Blue Mountains.
Rockpool Bar & Grill is preparing to host Vasse Felix for a fascinating chef collaboration and prestigious dinner featuring the coveted 2018 Tom Cullity Cabernet Sauvignon Malbec in May.
Vasse Felix Head Chef Brendan Pratt joins Rockpool Perth Head Chef Brendan Owens in the Rockpool kitchen on Tuesday, 24 May where together they will create a beautiful five-course menu.
The dishes are paired with Vasse Felix’s Icon and Premier wines, including cult wine, the Heytesbury Chardonnay, plus the special opportunity for guests to experience the coveted 2018 Tom Cullity (released in May 2022). This is the Estate’s pinnacle Cabernet Sauvignon and made from Margaret River’s original vines, planted by regional pioneer Dr Tom Cullity in 1967. The 2018 vintage is reputed as one of the region’s greatest years for Cabernet Sauvignon wines.
The exclusive dinner will showcase the very best of two like-minded restaurant teams, which each strive to hero only the best local produce through innovative menus, expert craft, elegant service, and an ongoing commitment to excellence.
Guests will be welcomed with a glass of Idée Fixe 2019 Premier Brut Blanc de Blancs from the estate’s new dedicated sparkling wine house on arrival, paired with delightful canapés, followed by five courses.
A star-studded menu of exquisite produce progresses from delicate tuna, to sustainable, sweet-fleshed Glacier 51 Toothfish, then rich Wagin duck paired with mortadella and salted black bean, followed by a robust David Blackmore full-blood Wagyu Denver, served with smoked beef fat and caviar sauce. The grand finale is a sensational crème brûlée with figs and house-made fig ice cream.
Rockpool Perth Head Chef Brendan Owens said: “It is an honour to be collaborating with the Vasse Felix restaurant team led by Head Chef Brendan Pratt, who were awarded Restaurant of the Year and Regional Chef of the Year respectively in the 2021 WA Good Food Guide Awards.”
“The menu is a true collaboration, alternating between our dishes, with each designed to complement the others, bring out the best in Vasse Felix wines, and to bestow on guests a truly special dining experience.”
Vasse Felix Head Chef Brendan Pratt said: “I’m really looking forward to cooking alongside Brendan and his team at Rockpool, bringing a bit of what we do at Vasse Felix and combining it with the classic Rockpool style.”
“We’ve lined up some pretty incredible produce and have already started ageing some beef in Wagyu fat. It is going to be a very special dinner.”
Vasse Felix hosted by Rockpool Tuesday, 24 May – 6.30pm $245 per person Click To Make A Reservation
Vasse Felix hosted by Rockpool Menu
On Arrival Mussel, Scallop, Dashi, Seaweed (Brendan Pratt) Bone Marrow Toast (Brendan Owens) Idée Fixe 2019 Premier Brut Blanc de Blancs
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Tuna with Davidson Plum (Brendan Owens) Vasse Felix 2020 Sauvignon Blanc
* Wagin Duck, Mortadella, Salted Black Bean (Brendan Pratt) Vasse Felix 2020 Syrah
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David Blackmore’s Full Blood Wagyu Denver (Brendan Owens) Smoked Beef Fat and Caviar Sauce (Brendan Pratt) Served with Cos Salad with Burnt Honey Vinaigrette Vasse Felix 2018 Cabernet Sauvignon Vasse Felix 2018 TOM CULLITY Cabernet Sauvignon Malbec
*
Crème Brûlée with Cane Cut Figs and Fig Ice Cream (Brendan Owens) Vasse Felix 2021 Cane Cut Semillon
The Rover, a reinvigorated dining and drinking destination has officially opened its doors in Surry Hills. A polished version of its former self, The Wild Rover, The Rover brings the bustling charm of a dapper New York cocktail bar to the reinvigorated inner-city precinct.
While respecting the rustic charm and good-time Irish heritage of the previous space, The Rover, owned by Liquid & Larder hospitality group who run sister venues Bistecca and The Gidley, ushers in a new life to the Campbell Street stalwart with an evolved personality and sparkling new interiors.
An expanded dining offering is led by Executive Chef Pip Pratt who has crafted a generous New England-inspired and seafood-driven menu boasting everything that’s great to share.
A focal point is a rotating supply of Australia’s best freshly-shucked Sydney Rock oysters – including Batemans Bay’s Clair de Lune by Moonlight Flat, a rare take on Coffin Bay Pacific oysters that have been creole-spiced, deep fried and returned to their original shell. Other highlights include ‘caviar and potato chips’, ‘raw scallop with horseradish cream, cucumber and dill oil’, and Pratt’s take on an English classic – an elevated fish finger sandwich, inspired by the Indian influences and spices of his childhood growing up in the United Kingdom.
Pratt explains, “Taking cues from the chic cocktail bars in New York City, we’ve crafted the new menu of indulgences to enjoy pre dinner or dishes that tempt you to settle in for the night, with or without a drop from the epic drinks list.”
The drinks menu features a refined selection of unique and quality drams, accompanied by a slimmed down beer offering with two ales – a golden and dark – on tap. Cocktails, expertly crafted by Liquid & Larder’s Group Bar Manager and previous Australian Bartender of the Year winner, Alex Gondzioulis, features interesting yet approachable tipples, alongside ‘Rover Favourites’ fresh and elevated twists on much-loved classics.
“Easy drinking whiskey highballs using sodas and ferments all made in-house are also a mainstay, and we’ve made sure of some tasty non-alcoholic options, such as the No-groni using Seedlip Grove & Spice,” says Gondzioulis.
The expanded wine list, curated by sommelier Kyle Poole who has previously worked in award-winning restaurants Woodcut and Rockpool Bar & Grill, names fifty punchy and dynamic drops from some of the best organic and biodynamic wineries.
Even before entering, guests can capture a peep into the bustling allure of The Rover with its new clear front windows that now welcome afternoon sun into a space once notably hidden from street view. The elevated interior has been upgraded to create a warm and inviting atmosphere, aligning it closer to the DNA of sister venues, Bistecca and The Gidley. The banquette seating has gained plush velvet upholstery and a warm amber glow radiates from the softened lantern style lighting.
James Bradey, co-owner of The Rover says, “We’re proud to be part of a new era for Surry Hills, and can’t wait to welcome back locals, both fresh faces and old fans. Whilst it was important for us to keep The Wild Rover’s iconic friendly character and all-are-welcome charm, we wanted to elevate the experience to provide an uplifted concept to the venue”.
In keeping with The Wild Rover’s jovial welcoming reputation, The Rover won’t be taking reservations upon opening and now has extended hours opening from 4pm Tuesday to Thursday and offering lunch from 12pm Friday & Saturday.
The Rover joins Liquid and Larder’s stellar line-up of iconic Sydney venues including; The Gidley, Bistecca and Grandma’s Bar. It also forms part of an ongoing rejuvenation of the bustling Surry Hills precinct, with several venues using the lockdown to breathe new life and evolve their offerings to adapt to the community’s renewed demand for dining and drinking experiences.
The Distiller in the Welcome to Thornbury precinct in Northcote is serving up Cocktail Trees to ensure that groups large and small can sip on the very best spritz and cocktails in the contemporary bar venue.
Serving up twelve cocktails at a time, The Distiller Cocktail Trees are the perfect centrepiece and will ensure an instagramable moment, whatever the occasion.
There are two packages to choose from – Spritz and Classic Cocktails, both offering great value, so there is no need for anyone to worry about what time happy hour is!
Cocktail Trees are available between 6-9pm on Fridays and 1-9pm on Saturdays. Bookings must be placed at least 2 hours in advance and the tree will be ready for the booked arrival time.
The Distiller Cocktail Tree Packages:
Spritz Cocktail Tree Package, $110
For those who love a spritz, The Distiller Spritz Cocktail Tree is for them. Twelve full sized Grainshaker Spritz to share with friends or family. Each spritz is low calorie, low sugar and garnished with dehydrated fruit and botanicals. Including flavours such as Pink Grapefuit, Lime & Soda and Lemon Myrtle, each spritz is one standard drink.
Classic Cocktail Tree Package, $165
Celebrating the end of the work week, or just getting together with friends? The Distiller Classic Cocktail Tree Package is twelve full sized Grainshaker classic cocktails that are sure to satisfy everyone, from Espresso Martinis to Cosmopolitans and Passionfruit Martinis.
While there are set days and hours to book a Cocktail Tree, customers can contact The Distiller direct via the website to see if an alternate time can be accommodated.
The Distiller is a large contemporary space that juxtaposes grey concrete with the warmth of mahogany wood and tan leather that makes it the ideal destination for after work drinks, Saturday sessions or lazy Sunday sips.
As Australia and New Zealand’s first vegan hotel restaurant, Alibi Bar & Kitchen at Ovolo Woolloomooloo is no stranger to plant-based cuisine; but Ovolo Hotel Group has also just become the first hotel brand globally to commit to a vegetarian-led offering across all of its hotel restaurants in perpetuity, through its Plant’d initiative.
In celebration of this renewed commitment to ethical eating, conscious cuisine and cutting-edge veg, Alibi has launched its autumn menu with a range of exciting new dishes such as smoky eggplant with romesco sauce, tahini yoghurt and herb oil; fable dumplings with spinach, goji berries and Sichuan chilli oil; and Ispahan of raspberry lychee rose semifreddo, pistachios and aqua faba meringue curated by Group Creative Culinary Partner, Ian Curley, and Creative Beverage Director, Andrea Gualdi (ex. Maybe Sammy).
Alibi Bar & Kitchen Woolloomooloo has also recently been awarded Best Hotel Bar at the 2022 Australian Hotels Association Awards.
For a delicious feast of harbourside Anatolian dining, Anason is offering its autumn menu of Turkish delicacies using the best seasonal and local produce, down at The Streets of Barangaroo. You’ll find autumnal spins on Turkish dishes such as labna with celeriac, green olives, pistachio, chilli and olive oil; roasted carrots with spiced goat’s curd, hazelnut, currants and Meyer lemon; and kunefe with pistachio and rose. Menu and bookings are available here.
Aria
Treat yourself to an unforgettable autumn dining experience overlooking the beautiful Sydney Harbour at Aria. Indulge in autumn menu highlights such as Fraser Island spanner crab, celtuce, cucumber and Yarra Valley trout roe; celeriac with pine mushrooms, brassicas and roasted chestnuts; and murray cod with jerusalem artichoke, diamond clams and parsley. Don’t forget to pair with a drink from its seasonal autumn cocktail menu, such as the ‘Eminence Spritz’ (guava macerated sauvignon blanc, aperol, fig leaf and pineapple vinegar). Menu and bookings are available here.
Chiswick
If you’re looking for a cosy autumn feast with a beautiful garden setting, head to Chiswick in the heart of leafy Woollahra. Their autumn menu includes highlights such as stracciatella with radicchio, rhubarb and juniper; roasted pumpkin, shiitake butter and home grown herbs; and wood-baked pear galette, with garden rosemary and pistachio gelato. Menu and bookings are available here.
Franca Brasserie
For autumnal French fare alongside impressive cocktails and a premium wine list, make your way to Franca Brasserie in Potts Point. Autumn menu highlights include pickled octopus with ajo blanco, chorizo and fennel; lamb backstrap with spiced crusted belly and butternut pumpkin; and pêche melba soufflé with pistachio craquelin and peach sorbet to finish. Menu and bookings are available here.
North Bondi Fish
Take autumn dining just a few short steps away from the sand and surf of Bondi Beach at North Bondi Fish. Enjoy its signature fish tacos or try its seasonal autumn dishes such as the NBF fish curry with kaffir lime, galangal, potato, king brown mushroom and coriander; and spanner crab risotto with pumpkin, burnt sage, pepitas and rocket pesto – both of which can be made vegan, perfect for plant-based diners. Menu and bookings are available here.
Single O
The original home of Single O since 2003, the Surry Hills cafe is a place where you can come for a painstakingly well-made coffee (or a freshly roasted bag for home) as well as a delicious breakfast or lunch from the seasonal menu plus a good dose of friendly service. At any given time, Single O Surry Hills has a dozen dishes, Reservoir blend & 4 single origin coffees up its sleeve, plus an array of specials up the other. Open 7 days a week Monday to Sunday. Highlights from the current menu, available for dine-in and takeaway, include blistered spiced cauliflower rye toast with macadamia ‘butter’ and coconut labneh; ‘Voagie’ Viet hoagie with plant-based ‘meatballs’, slaw, minted cucumber mayo and spiced peanut crumb; and nori white bean hommus and pickles with house made flat bread – all of which are 100% vegan-friendly. Menu is available here.
Three Blue Ducks Rosebery Make the most of autumn with the warmth of its wood-fired oven and charcoal pits at Three Blue Ducks Rosebery. In true Ducks fashion, its seasonal menu features sustainably sourced and ethical produce with menu highlights such as burnt leeks with macadamia cheese, capers and smoked macadamias; porchetta with toum, roast spring onion, ancient grains tabbouleh and shaved pear; and peach melba bombe alaska. Details and bookings are available here.
Bondi’s backstreets come alive with gourmet street food, art and music
Marking the last day of Daylight Savings, Bondi’s all-day retail and gourmet dining precinct, The Hub Hall Street, has announced the launch of its inaugural street party, ‘Summer Sundown’ taking place on Saturday 2nd April from 1pm until dusk.
The Hub Hall Street’s ‘Summer Sundown’ will see the backstreets of Bondi come alive with carefully curated gourmet street food from surrounding cafes and eateries (Makuto, Pasticceria Papa, Messina), markets (Harris Farm Markets, Field To Fork), restaurants (Bills, A Tavola, China Diner, La Palma), as well as a none other than the legendary, Da Orazio Pizza + Porchetta, who will making his debut back to precinct after five years.
With all dishes ranging between $5-$15, guests can expect pizza & porchetta from Da Orazio, Bills’ famous hotcakes and a special honeycomb butter soft serve, Yum Cha from China Diner, lamb on the spit from Field To Fork, tacos from La Palma, arepas from Makuto, freshly squeezed juice from Harris Farm, a custom gelato bar from Messina, Pasticceria Papa’s iconic Ricotta Cake™ and pappardelle bolognese from A Tavola. All restaurants will also provide a specially curated cocktail, available only on the day. A key standout being A Tavola x Messina’s ‘Sgroppino’, a traditional Italian cocktail made using Messina’s lemon sorbet.
Alongside Harris Farm’s big, beautiful flower display, they will be sampling their upcycled items – an environmental scheme that uses fruit from their final days to divert from landfill.
To champion local talent, the event will offer live music from Murray Lake (La Roux and Gotye), artwork by Bondi-based neo-expressionist artist Jacob Pedrana, as well as feature a popup stall from local designer, Georgie Vicars showcasing her hugely popular ‘Jamoo’, a unisex bohemian towel[1]jumper made from upcycled towels.
Additionally, Jacob Pedrana will be gifting one of his limited-edition prints, ‘Napalm’ to one lucky winner during the event, valued at $455.
The Hub Hall Street’s ‘Summer Sundown’ will be the first event to kick off the upcoming program of free and ticketed activities at the precinct, spanning from Da Orazio Pizza + Porchetta’s Italia Table by Twilight, sustainable cutting demonstrations from Field To Fork Butcher to a week-long arepa festival at Makuto.
Holey Moley x Southern Comfort are pairing up to offer an un-fore-gettable experience from 14 March
Known for making mini golf fun again with its wacky and unique courses, every Holey Moley location is posh-ing up its offering with the new Golf Class package, presented by Southern Comfort, from 14 March. It’s Holey Moley, but a touch fancier to help spice up autumn date night plans or switch up the usual dinner catch up with a few friends.
Keen putters from across the country can upgrade their game to Golf Class and the Holey Moley team will tee off the VIP treatment from the moment they stroll in.
With a putter in one hand and a bespoke Golf Class cocktail – like the Southern Peach, New Orleans Sour or Southside Fizz – from Southern Comfort in the other, golfers will feel suited to sit atop the Nine Iron Throne once they’ve been crowned with one of Holey Moley’s signature golf visors.
As par usual at Holey Moley, good times will swing into motion regardless of whether scores on the fairway include a birdie, bogey or beyond. Best of all, the putt putt paparazzi will help commemorate the game with a polaroid and golf pin memento.
The $35 Golf Class package upgrade includes: ● Exclusive Golf Class visor ● Enamel pin (disco ball, golf caddy or lightning bolt) ● Cocktail, choose 1 of 3: ○ Southern Peach – Southern Comfort, Tuaca, Lemon and White Peach ○ New Orleans Sour – Southern Comfort, Adelaide Hills Distillery Gin, Passionfruit, Lemon and Egg White ○ Southside Fizz – Adelaide Hills Gin, Butterfly Pea Flower, Lime, Mint and Soda ● Rainbow popcorn ● Polaroid keepsake from Holey Moley’s putt putt paparazzi Note: Mini golf is not included, to upgrade add Golf Class on the “customise your extras” screen. For more information or to pre-book ahead of the 14 March launch, head to holeymoley.com.au/landing-pages/golf-class.
The Northern Rivers community answered the calls from open fire chef Pip Sumbak of Pip’s Plate and legendary ice-cream man Wal Foster of Natural Ice-cream Australia, and came together to cook and feed those who lost everything from the floods.
Byron was flooding and there were rumours that Lismore was about to breach. Wal, Pip and their friend Josh were preparing for a pop-up dinner at Barrio Eatery & Bar when the news broke. They decided to cook a giant curry instead. The following day, while hand-delivering the 500 meals to Lismore, the duo discovered just how bad the devastation was. They raced back to Byron to empty shops, petrol stations closed (due to flooding on the highway), and gathered all the food they could find before reaching out to chef and producer friends for help. A few people wanted to give cash so they set up a Go Fund Me Page with the target of $500. Within 20 minutes they had $2,000 and within 24 hours, they had raised $20,000.
In a time of crisis people need direction and a small Go Fund Me made a way for ordinary people to funnel their generosity. Overnight this small idea had turned into a full-blown operation, and the duo re[1]located from the kitchen at Bay Grocer in Byron Bay to the Lion’s Club at Bangalow Moller Pavilion and arranged for a refrigerated shipping container to be delivered. As a group of small business owners with a combined skillset they were able to set up a food hub. All through a message thread which grew day by day with volunteers divided into groups for transport, chefs, producers, sandwich making, and runners.
Soon another team of volunteers at Byron’s Beach Hotel started taking care of the ordering of bulk goods for the restaurants since produce, food and containers were hard to come by. While 5 days in they still didn’t have phone service, wifi or fuel, and no idea which roads were drive safe – there was a lot of driving for organization. Nearly every restaurant and chef in the Northern Rivers contributed their time and energy to the cause, including Three Blue Ducks, Bread Social, Bay Leaf, Fleet, Eltham Hotel, Paper Daisy, Frida’s Field, Barrio Eatery & Bar, The Diner Lennox, Harvest Newrybar, Salumi Australia, Lightyears and many more.
People were getting snippets of phone signal and through social media discovering that Pip and Wal had hot meals and water ready to go and calling them direct in need of help – many hadn’t eaten in days. Privately funded helicopters, boats, vans, jet skis, and community volunteer leaders got in touch and started distributing food to those stuck in the most remote areas and on the roofs of their houses.
“I’m so proud to call this place home. It’s been over 2 weeks since we mobilised as a community. Most of us small business owners. Wal @naturalicecreamaustralia is an ice cream man (a very good one) and I’m an open fire chef @pipsplate. Without training, we found ourselves leaders of a makeshift emergency response. We called upon our mates… well actually they just showed up because they’re human beings with big, beautiful hearts. An upholsterer, a sustainable condom maker, a publicist, a movie producer, an artist, a plumber, a photographer, a social worker and hundreds of volunteers. As a combined force we were able action an immediate plan to feed flood victims in the absence of government food relief. Our recovery efforts will be ongoing as we now face the grim reality of increased poverty, homelessness and despair in our region. I’m confident that if this all happened again tomorrow, our community would again risk their lives to save others.” – Pip Sumbak
Pip, Wal and the team have answered every call to try and meet every need (many of which have been met). But it is now abundantly clear, however, that their limitations as civilians have been surpassed. They are untrained in disaster relief, and the need for professionals and a federal response to this flooding, historic in our nation’s recent history, is paramount.
At the moment, with the Go Fund Me money Wal and Pip are supplying fresh food and meat from local businesses to community hubs in the Northern Rivers that have been set up for those left homeless and displaced since the floods.
THEY NEED HELP.
Small towns in NSW have been cut off from emergency services for over 2 weeks after being hit by extreme landslides. Hundreds of trees and mud cover roads. Entire towns are submerged in water. Residents are trapped. They have no food, water or fuel, and have resorted to using UHF radios to communicate. The intense rain continues to fall, roads are rivers, hillsides are landslides, bridges are broken, trees are blocking paths, entire towns are flooded, homes destroyed beyond repair, and people like you and me have lost everything. From clean-ups, to meals, to accommodation and emotional support – the Northern Rivers communities have delivered during the flood crisis. Whether it was providing shelter, joining the relief effort or even inventing tools for recovery, ordinary people have again stepped up in the face of a natural disaster, putting the community welfare at the forefront of their work. With no formal training or support, the entire community has come together and an army of volunteers are working around-the-clock.
After the initial crisis, recovery from a severe weather event takes weeks, months and, often, years. It is in this time that people who have lived through the natural disaster are most in need of support. Trauma lingers long after the clean-up is over. The community does not want to be forgotten, they have to go back to work, they need help. But with thousands displaced, more to be evacuated and authorities still wading through the wreckage, much more will need to be done in the coming days, months and years.
Follow their Instagram accounts for live updates: @pipsplate @naturalicecreamaustralia
There are many Go Fund Me pages still taking donations, including Koori Mail for Bundjalung Aboriginal communities.
Hospo Hands Flood Fundraiser, Sarah Sands Hotel, Monday 4th April
Victoria’s hottest chefs will come together on Monday 4th April for a flood fundraiser at Sarah Sands Hotel in Brunswick. Hosted by journalist Dani Valent and Australian Venue Co Executive Chef Telina Menzies, guests will be treated to three hours of roaming canapes and Victorian drinks.
With 250 tickets available and 100% of the proceeds being donated to FareShare’s QLD & NSW Flood Relief, the event will raise $20,000 for flood victims.
The unique event is an opportunity to dine on food from a range of renowned chefs in one place, while sipping on beverages from some of Victoria’s favourite suppliers.
Hospo Hands Flood Fundraiser food by:
Jason Staudt & Ash Smith (Stokehouse)
Tom Sarafian (Sarafian Melbourne)
Raymond Capaldi (Wonder Pies)
Ian Curley (Kirks Wine Bar, French Saloon)
Daniel Giraldo (Delia Group)
Matt Woodhouse (Comma Food & Wine)
Jo Bangles (Splatters Cheese)
Telina Menzies (Aus Venue Co)
Mike Patrick (Fancy Hanks)
Elijah Holland (LOTI, Saint Moritz)
Tony Moss (Yarra Botanica)
Drinks from:
Aqua Boogie
Wolf of the Willows
Stomping Ground
and more
What: Hospo Hands Flood Fundraiser
Where: Sarah Sands Hotel, Brunswick
When: Monday 4th April, 6.30-9.30pm
Who: Hosted by Dani Valent and Telina Menzies, food and drinks from Victoria’s hottest chefs and favourite beverage producers
Price: $80, with all proceeds donated to FareShare’s QLD & NSW Flood Relief
The Flying Winemaker Group & Indulge Co. Limited Korea are delighted to announce a distribution partnership across Korea.
About Indulge Co. Ltd
Indulge, is a leading alcohol company that creates culture and trends, not just with alcohol, but by forming deeper bonds with customers who are trendy and stylish.
Since 2004, Indulge has constantly introduced unique alcoholic beverages such as Bernini, Hayman’s of London and Barsol Pisco and keep thriving to provide diversity for the Korean culture of drinking by being the leading importer of alcoholic beverages in Korea.
“Our objective at The Flying Winemaker was to seek a Korean distribution partner who had the capabilities to represent and promote our portfolio of brands to a sophisticated growing wine market. With the appointment of Indulge as our distribution partner, I am very excited about the future of our Australian and New Zealand brands. The Indulge team is one of Korea’s leading distributors of imported liquor; as they now venture into the wine category we are delighted to be part of their growing portfolio of quality brands.”
Eddie McDougall, Founder & CEO of The Flying Winemaker
“Eddie and his winemaking team have a real passion for making great wines and connecting with consumers. The Flying Winemaker series of wines offers a diverse collection from Australia and New Zealand that fits very well into the Korean wine scene. We believe that The Flying Winemaker’s portfolio will be one of New Zealand’s leading brands in the Korean market and we are very excited to be a part of this story.”
[Harry Chung, Marketing Director] of Indulge Co. Limited, Korea
The Flying Winemaker’s range of brands is destined for trendy restaurants, premium hotels across Korea and a variety of online channels. Indulge will list the following wines under their portfolio:
The Flying Winemaker Sauvignon Blanc 2021 – Wairarapa, New Zealand
The Flying Winemaker Pinot Noir 2019 – Wairarapa, New Zealand
For Korean distribution and general product enquires please contact [Harry Chung, Marketing Director] – [harry.chung@indulge.co.kr]
For media, technical and commercial enquires about The Flying Winemaker Group please contact our
This upcoming Good Friday, we are delighted to welcome our hosts, John Susman and Narito Ishii as very special guests to Shell House for our first edition of Wet, Cold + Delicious – ‘A deep dive into Tuna’. Culinary Director, Joel Bickford and Head Chef, Aaron Ward have created an extra special 5-course menu together with snacks with a range of matching wine and drinks by Alex Kirkwood and Shun Eto.
Your experience begins in the Clocktower Bar with a whisky yuzu highball on arrival before a visual and sensory feast courtesy of produce by Pavo & Heidi Walker from Walker Seafoods – the best in class of the East Coast tuna fleet. On display will be a giant Bluefin Tuna suspended under lights before being lowered onto a marble bench and expertly broken down by Narito.
Narito will then host a Maguro Shoten (a traditional Tsukiji fish market style auction) to raise money for The Buildcorp Foundation. Proceeds of the auction will be donated to tackle the spectrum of our mental health crisis, a cause that is close to our hearts given how Covid has affected our industry and the people within it.
All the while, John and Narito will be sharing their wisdom when it comes to the sustainability of local and imported Tuna. All auctioned portions will be cryovaced and boxed on ice with a bottle of our own house-made soy sauce wax dipped and stamped for your enjoyment over the Easter Long Weekend.
Guests will move to the Dining Room where we will be serving a 5 course menu with snacks, drinks and dessert. Courses will include a tuna crudo tasting plate that deeply explores the subtle flavours of tuna – Albacore, Southern BlueFin, Yellowfin and Blue Eye – followed by a number of tuna dishes that Joel and Aaron will discuss and explain along the dining journey. Guests will also have an opportunity to hear from Heidi and Pavo Walker who will talk about their life experience on the high seas of the East Coast of Australia chasing some of the most converted fish in the world.
BRETT ROBINSON – Restaurateur
“At Shell House we are committed to producing events of the highest standards and experiences that elevate dining. We love sharing the deep relationships we have with our producers and industry friends and dinners like these are genuinely moments that our entire team enjoy hosting.”
JOEL BICKFORD – Culinary Director
“Heidi and Pavo Walker became the first tuna fishers in the country to earn the international gold standard for seafood sustainability, the Marine Stewardship Council certification. All their fish are landed live on the line and ike jime brain spiked, the most humane method and retaining the utmost culinary integrity. It’s this relentless pursuit of excellence and focus on quality that makes them so in demand both locally and in Japan and the US. I can’t wait to host these brilliant producers in the Shell House Dining Room and take you on a deep dive through the nuances of tuna.”
About our guests:
John Susman
Susman is known mostly for his ability to be a fish whisperer – working as closely with Chefs as Fishermen, his understanding for both the start and the finish of the seafood supply chain make him a rare species in the world of seafood. Equally at home driving a fishing boat or pushing an argument on seafood sustainability, his world of fishy mates extends across the 7 seas. Along with owning and operating a range of seafood catching, growing and marketing businesses, he is the author of the definitive “Australian Fish & Seafood Cookbook”
Narito Ishii
Narito Ishii is the secret behind most of Australia’s finest sushi restaurants. His knowledge, understanding and absolute devotion to the tuna species makes him one of the most highly sought after ingredients in the mysterious world of Japanese food in Australia. With an uncanny sense for super premium quality fish, the eye of a gem cutter and the knife skill of a neurosurgeon Ishii-san has made tuna his life.
Pavo has been involved in tuna fishing for 20 years, most of those years were spent at sea as an owner / skipper of vessel Assassin. Pavo grew up on Sydney Harbour and worked on slipways, charter boats, water taxi’s and in Sydney Harbour Control as Communications Officer for Sydney Ports Corporation.
While Heidi enjoys having direct contact with chefs and being able to meet their requirements and high standards for wild caught Australian fish. Heidi knew it was imperative to prove to the public how sustainable Walker’s fishing was by setting out to gain MSC certification which was achieved in 2015.
What: Tickets are on sale from 21 March at midday for Wet, Cold + Delicious: “A Deep Dive Into Tuna” Who: Shell House, Culinary Director Joel Bickford, Head Chef Aaron Ward, Food & Beverage Director Alex Kirkwood, Wine Director Shun Eto, John Susman, Narito Ishii, Pavo & Heidi Walker Entertainment: Maguro Shoten (Japanese for Tuna Cutting Show) When: Good Friday 15th April 2022, Lunch & Dinner Where: Shell House Clocktower Bar, Dining Room & Terrace, 37 Margaret St, Sydney. How: Tickets are $290pp and inclusive of menu, entertainment and drink on arrival.
Bridge Road Brewers have partnered with Australia’s largest hop grower (HPA) to debut a first-of-its kind collaboration at the annual High Country Hop. With the harvest in full swing, Bridge Road Brewers joins forces with renowned brewers from Mountain Culture and Garage Project, carefully producing two new beers in a creative endeavour to express the unique regions they call home.
First up is Hazy Harvest, an IPA made with Mountain Culture. The recipe was developed in conjunction with Australia’s foremost crafter of hazy beers, DJ Mcready from Mountain Culture. This year’s beer sees the introduction of a higher level of protein from malted oats and chit malt, and Bridge Road’s first use of yeast from Bluestone yeast in Melbourne.
Dark Harvest comes in next as an IPA made with Garage Project. 2022’s Dark Harvest was designed together with Joss and Pete from New Zealand’s famed Garage Project. It’s a subtle but punchy Black IPA, thanks to a big malt base and generous hop regime. Both beers are bursting with the unique flavours of freshly harvested local hops from HPA’s Rostrevor Hop Garden. The 2022 vintage uses fresh Galaxy hop cones, picked and added to the beer within 6 hours.
Owen Johnston from HPA says “Aussie brewers are making great beer year-round, but there’s something special about fresh hop beers. They’re only available once a year for a limited time, and beer drinkers should be jumping at the chance to try them.
“In an industry where most brewers are pumping out one or two top sellers’ week in week out, it’s great to give Aussie brewers the excuse to slow down, do something different and test their skills”.
Alongside hosts Bridge Road Brewers and special guests, Garage Project (NZ) and Mountain Culture (Katoomba) are much-loved regional Victorian breweries; Sailors Grave (Orbost), Dollar Bill Brewing (Ballarat) and Love Shack (Castelmaine). Representing the High Country will be Bright Brewery, Mitta Mitta Brewing Co., King River Brewing and Billson’s Brewery.
Separate to the exciting collaboration with Bridge Road Brewers, Garage Project will bring along ‘Chance, Luck & Magic’, a spontaneous brew that can only be made in Wellington. Situated in the heart of the city, the team produces a base wort, puts it in the coolship and opens the windows, letting the microbes in the air and wild yeast work their magic. The brewery will also pour the hop-heavy ‘Dry Haze’, showcasing Yakima Chief’s Sabro hops from the legendary Perrault Farm. Dry Haze is designed with a lighter body and dry hazy brew, bursting with a blend of tropical fruit, citrus, tangerine, and coconut.
Mountain Culture hops along with ‘Status Quo’ in tow, the highest rated Pale Ale in Australia as ruled by Untappd. Accompanying the super hoppy, fruity, hazy pale ale will be ‘Oat Cream IPA- Autopilot’. The all-American hopped Oat Cream combines six of their favourite American hops, pushing it to all sorts of limits.
The exceptional Sailors Grave joins the line up with their unique, nuanced and subtle layers of complexity. The Orbost brewers make hand crafted, artisanal beers with a diverse array of farmed and foraged ingredients, showcasing the “terroir” of the Snowy Mountains.
Ballarat-based Dollar Bill is working hard to bring a mash hopped barrel fermented Saison to the table, undoubtedly inspired by their fruity, Belgian influences.
The High Country Hop is the perfect way to see out the festival season, punters can join a killer line-up of beers and tunes with Australia’s high country as their backdrop.
The High Country Hop Saturday 2nd April 11.30am- 9pm Beechworth Historic Precinct Reserve, 94 Ford St, Beechworth VIC 3747 Tickets: Adults $69- includes a festival glass and 4 tasting tokens/ Under 18’s- $15/ Under 5- FREE https://events.humanitix.com/the-high-country-hop-22
Image Credits: 1. Bridge Road Brewers (main) 2. Ben Kraus – Hop Harvest at Rostrevor Hop Garden, by Shantanu Starick
7-Eleven is teaming up with the Melbourne Food & Wine Festival to bring Melbournians a retail experience like no other. From 25 March to 3 April, Melbourne’s favourite convenience store is setting up shop at the Queen Victoria Market.
A food-lover’s haven, The Convenient Store, presented by 7-Eleven, is a Melbourne-twist on the convenience store concept. With a menu of reimagined 7-Eleven products stocked alongside some of Melbourne’s most cherished eatery favourites, expect to see must try dishes such as Gomi Boy’s Ramen noodle cup featuring bush noodles, braised kangaroo, lemon verbena & sardine broth, saltbush tare and quail egg.
The festival partnership is a first for 7-Eleven and demonstrates the company’s focus on reimagining convenience in Australia. Emma Metcalf-King, Head of Food at 7-Eleven says,
“We continue to challenge and improve the product we put into our stores because we know consumer preferences are changing. Melbournians are big on their food, so what better way to disrupt consumer perceptions on what a convenience store can offer than with the Melbourne Food & Wine Festival. This is a 7-Eleven, but not as you know it today.”
Melburnians can enjoy an exclusive first taste of the new hot deli sandwiches coming soon to selected 7-Eleven stores. These delicious sandwiches, like the mouth-watering beef brisket, falafel, or tuna melt, are served with a side of the Tom Sarafian’s hummus and Chappy’s dill pickle chips at The Convenient Store, presented by 7-Eleven. This perfectly pairing is a festival exclusive.
Happy hour with a twist arrives with limited edition Slurpee cocktails. From 4pm–7pm daily, the Convenient Store, presented by 7-Eleven, will be transformed into Melbourne’s hottest new bar, showcasing a cocktail list of Slurpee cocktails, alongside some local favourites.
With a focus on flavour and convenience, The Convenient Store, presented by 7-Eleven, is a statement of the convenience retailer’s new strategy, Metcalf-King says, “Customers are telling us that they want tasty and convenient meals at excellent value, so we continue to challenge and improve the product we put into our stores. The Convenient Store, presented by 7-Eleven is just a taste of how we will be thinking about the future of food at 7-Eleven – think New York style deli, think Japanese convenience store.”
7-Eleven feature products:
Hot deli sandwiches – Sample an exclusive first taste of the mouth-watering beef brisket, falafel, or tuna melt hot deli sandwiches, coming soon to 7-Eleven. Each sandwich is served at The Convenient Store with a side of Tom Sarafian’s famous hummus and Chappy’s dill pickle chips, made locally in Port Melbourne. This sandwich range will disrupt what you expect from a Convenient Store, reinventing quality food on the go. Hot deli sandwiches are available at The Convenient Store and select 7-Eleven stores from late-2022
Slurpee cocktails – Partnering with local boutique gin company, Nagambie Brewery & Distillery, there is a selection of Instagram-worthy Slurpee cocktails including Low Sugar Sour Grapefruit & Low Sugar Lychee Slurpee with Nagambie Vodka & Gin. Only available at The Convenient Store between 4pm-6pm for those 18+
Sushi range – devour 7-Eleven’s spicy tuna sushi pack, salmon & avocado hand rolls and sweet chilli salmon onigiri, featured alongside a sushi train at The Convenient Store, presented by 7-Eleven. This range of 7-Eleven sushi is made in Melbourne and delivered to Victorian stores daily. Sushi range available at The Convenient Store and in 7-Eleven stores across Victoria.
Coffee –With Melburnians drinking over 22,000 cups of 7-Eleven coffee daily, there’s no surprise it’s a staple at The Convenient Store. Coffee beans are batch roasted every week in Melbourne and freshly ground at your local 7-Eleven store. Get your daily caffeine fix at The Convenient Store from 8am daily. Available all day at The Convenient Store and 7-Eleven stores across Australia
Melbourne Food & Wine feature products include:
The Convenient Motherlode (the best combo of a deli sandwich and a muffuletta, featuring charcuterie/smallgoods cuts from every deli at the Queen Victoria Market Dairy Produce Hall)
Gomi Boys Ramen’s noodle cup – bush noodles, braised kangaroo, lemon verbena & sardine broth, saltbush tare and quail egg
MoVida’s smoked tomato sorbet with MoVida anchovy crumb
Montforte’s Viennoiserie – Welsh rarebit with pickled shallot and cornichon
Pie Thief’s dim sim sausage roll
Goldy’s Tavern’s Goldy’s roll – an epic take on a deep-fried Aussie classic with lemon myrtle ranch sauce
Falco Bakery’s Neenish tarts
Curatif X MFWF’s cocktail selection
Chappy’s x Yarra Valley Caviar’s prawncocktail chips
Just to name a few…
The Convenient Store, presented by 7-Eleven is open daily from 8am–7pm, located on the corner of Queen and Victoria Streets at Queen Victoria Market. Happy Hour operates daily from 4pm–7pm – free entry, walk-ins only.
The Convenient Store, presented by 7-Eleven runs from 25 March to 3 April as part of the Melbourne Food & Wine Festival. For program details, please visitmfwf.com.au; follow 7-Eleven on Instagram at@7elevenaus for regular updates.
Celebrating ricotta with tastings, entertainment, cocktails &masterclasses with Julia Ostro
After a successful inaugural event last year, That’s Amore Cheese is bringing back its Ricotta Festival and it is bigger and better for 2022! The Italian style festa will take place on Sunday 1st May and will feature delicious dishes to try, cocktails, entertainment for the whole family and masterclasses by Julia Ostro.
Held at That’s Amore Cheese headquarters in Thomastown, the Ricotta Festival will be celebrating all things ricotta and it is an event not to be missed for all cheese and food lovers.
Fresh hot ricotta will be served up to all guests straight from the vat on arrival and then there will be plenty to feast on. Dishes will include ricotta gnocchi, ravioli, porchetta rolls, sausages and freshly filled cannoli from Cannoleria. Gippsland Jersey will be serving up milkshakes alongside cocktails from Imbue Distillery. For those wanting more or to take some produce home, there will be a local producer marketplace featuring Il Baronello Vinocotto, Battisti Olive Oil and Pasta and Bippi with their Chilli Oil range.
Guests can also get hands on with cook and author of ‘Ostro’, Julia Busuttil Nishimura hosting two 45-minute intimate masterclass sessions. Participants will learn how to make fluffy pillows of ricotta gnocchi while enjoying a glass of wine. Those wanting to take part in Julia’s masterclass must buy a Premium Experience ticket, selecting the class time they require. Tickets for the masterclasses are very limited so those who want to take part are encouraged to secure their place quickly.
That’s Amore Cheese founder, Giorgio Linguanti, will also be sharing his expert knowledge with a series of free educational talks through the day.
Guests should get ready to put on their dancing shoes as Siesta Cartel will be performing Italian music all day on stage. The little ones are not forgotten with a petting farm to keep them entertained.
Three types of ticket are available for the That’s Amore Ricotta Festival:
General admin, $10 early bird until 8th April, then $12 onwards – includes admission and a serve of hot ricotta (Ricotta Calda) on arrival
Ricotta Feast Ticket, $40 – includes admission, hot ricotta (Ricotta Calda) on arrival, serve of ricotta gnocchi, serve of salsiccia (Italian sausage) and a Cannoleria cannolo
Premium Experience, $120 – includes everything in Ricotta Feast, plus a glass of wine and participation in a masterclass with Julia Ostro at either 11am or 1pm. Limited spaces available
Kids under 12 are free, no ticket required
What: That’s Amore Cheese Ricotta Festival – Australia’s ricotta festival returns for its second year! Who: That’s Amore Cheese, Julia Ostro, Cannoleria, Gippsland Jersey, Imbue Distillery, Siesta Cartel & more! When: Sunday 1st May, 10am – 3pm Where: That’s Amore Cheese, 66 Latitude Blvd, Thomastown Why: To celebrate (and eat) delicious ricotta!
New research shows Aussies’ love food exploration and experimentation, with 82% keen to try a Shepard avocado recipe at home this season
Australian Avocados partners with iconic Sydney café, Cuckoo Callay, creating a limited-edition menu to celebrate the start of Shepard avocado season, with a festival named For the love of Shepard Avocado
This comes as new research reveals that 69% of Aussies admit to being unaware of Shepard avocados’ unique qualities so each of the new menu items will hero the variety to showcase the Shepard avocado variety and its versatility and encourage Aussies to enjoy a Shepard avocado this season
Although smashed avo on toast reigns supreme as the nation’s favourite avocado dish, more Aussies are looking to get creative in the kitchen this Shepard avocado season, with a third of Aussies (34%) feeling inspired to experiment in the kitchen at least once per week.
15 March, 2022: Shepard avocado season is in full swing and to celebrate, Australian Avocados has partnered with iconic Surry Hills café, from within the ESCA Group, Cuckoo Callay for the nation’s first Shepard avocado festival, For the love of Shepard Avocado, creating an inventive and unexpected menu to highlight the Shepard avocado’s unique flavour profile and texture.
Together with Australian Avocados, Cuckoo Callay will be serving up a series of impressive Shepard avocado specials. Adventurous Aussies can sink their teeth into the limited-edition menu items during the For the love of Shepard Avocado festival, including:
‘You’re everything I avo wanted‘–Shepard Avo French toast, Shepard avocado mascarpone, lemon meringue, lemon curd and caramelised white chocolate topped with Shepard avocado ice cream
‘You’re the avo to my toast’ – sliced Shepard avocado, vegemite dukkah and a slice of sourdough
‘Move in the ripe direction’ – sliced Shepard avocado, salmon gravlax, avocado goat cheese and pickled beetroot served on a toasted bagel.
The collaboration comes as new research* reveals that Aussies are becoming more adventurous with their taste and are turning to their favourite cafes and restaurants for inspiration to experiment. In fact, for almost half of Aussies (46%), the opportunity to dine out and try the latest flavour sensation is what inspires them to try a new food or dish the most.
With 69% of Aussies admitting to being unaware of Shepard avocado’s unique qualities, each of the new menu items will hero the variety to showcase its versatility and encourage Aussies to enjoy a Shepard avocado this season.
As one of the main varieties of Australian Avocados, Shepard avocados are smashed full of benefits:
Shepard avocados have a smooth and buttery texture with a unique nutty flavour
Shepard avocados are less likely to oxidise or discolour once they are cut open, due to their enzymes, making them the perfect addition to slice in salads, sandwiches, salsa, sushi and ceviche
Shepard avocados’ skin always stays green, even when ripe
Shepard avocados are available every year for a limited time from February to April
As a nation of avo lovers, 66% say they would try to replicate an avocado recipe at home from a cafe, restaurant, or food publication.
In fact, avocados are no longer just a must-have for just savoury dishes, with Aussies eager to experiment with Shepard avocados to create sweet delights like smoothies (27%), fudge brownies (25%), chocolate mousse (25%) and caramelised avocado pancakes (21%).
To help Aussies experiment this Shepard season, Cuckoo Callay will be creating a digital step-by-step recipe guide to help inspire Aussies to get creative at home (see link here on the Australian Avocados website).
Gillian Reilly, Head of Consumer Marketing at Hort Innovation, said: “Shepard avocados are truly unique and versatile. They have a beautifully smooth yet firm texture and nutty taste which gives endless opportunities to experiment.
“The cafe scene is a huge part of Australian culture and something that Aussies have been missing. This Shepard season, we’re celebrating taste and togetherness, something Australia does best.”
Oliver Hughes, executive chef at Cuckoo Callay said: “We’re so excited to be working with Australian Avocados for the launch of Shepard Season.
“Shepard avocados have lots of unique properties including that they stay bright green and gold when cut and can be used with both savoury and sweet dishes, so we have been able to create some incredible and delicious dishes with a twist. We look forward to welcoming you to the café to try the flavour sensation during the For the love of Shepard Avocado festival.”
Avo-loving Aussies are encouraged to share photos and videos of their favourite Shepard avocado recipes and tag @AustralianAvocados and @CuckooCallay on Facebook or Instagram.
To try one of the limited-edition Shepard Avocado recipes, head to Cuckoo Callay in Surry Hills from Monday 14 March to Sunday 27 March 2022.
Kojima’s signature restaurants at The Star Sydney and The Star Gold Coast is inviting diners to experience a modern, creative take on the traditional Japanese chef’s table
Sokyo, the acclaimed Japanese dining venue at The Star Sydney, has launched a new omakase menu by Executive Chef Chase Kojima, featuring an innovative take on the traditional chef’s table experience.
Served at the intimate Sokyo counter, the 20 course omakase treads a beautiful line between art and ritual. This rendition is fun and entertaining, pushing the boundaries of Japanese flavours, with fresh, locally-sourced seafood the star of the show.
The menu, kept a surprise each night, invites diners to journey through a range of seemingly-simple yet deeply-layered modern dishes, each executed with Kojima’s signature creative flair. Think King George Whiting Sando, a unique umami-filled grilled King George Whiting fillet on slightly toasted ciabatta bread coated with garlic aioli,the Abalone Sashimi, steamed carefully for 12 hours in its own juices, and of course, Sokyo’s famed nigiri featuring the highest quality fish one can find.
The omakase experience reflects a new era for Sokyo, widely regarded as one of Sydney’s most beloved Japanese restaurants. At the end of last year, Sokyo unveiled a new phase of its evolution – one dedicated to making every meal a ceremonial moment. The result is an experience that offers a delicate balance of art and ritual, an ode to Japanese tradition and ceremony through a modern Australian lens.
The exclusive degustation menu, personally-prepared in front of guests by Kojima or Head Chef Daniel Kwak is available to only six guests per night Monday to Thursday.
“Sokyo has always been about paying respect to traditional Japanese cooking while giving it a burst of fresh energy that leaves customers with an unforgettable experience, and this new omakase offering is no different.” says Kojima.
“As part of our reopening last year, we wanted to ensure that every dish at Sokyo created a moment that feels like a performance and with the new omakase menu, we are offering diners an exclusive front row seat.”
Kojima’s creative omakase experience will also extend to Kiyomi, his signature dining venue at The Star Gold Coast, from Tuesday 29 March.
Exclusively available to eight diners Tuesday to Thursday, this omakase will offer guests the opportunity to enjoy a progressive 20-course menu, expertly prepared by Kojima or Kiyomi Head Chef Winson Law, and paired with a flight of four premium sakés.
Kimoyi’s omakase menu will honour Queensland’s highest-quality seasonal produce with dishes like tuna tataki with carbonised leek aioli and pickled ginger gel, seared scampi with foie gras, apples and shiso leaf and grilled black cobia with Japanese curry butter.
Melbourne institution Chin Chin will make their South Australian debut at Yalumba as part of the Tasting Australia program in May 2022.
On 6-8 May, Yalumba will be converted to an exciting pop-up restaurant for Group Executive Chef Benjamin Cooper to share Chin Chin’s famous South East Asian cuisine alongside Yalumba Barossa wines.
In addition, Yalumba Clocktower lawns will be transformed into Chin Chin’s underground GoGo bar, where guests can settle in for an afternoon or evening of street food, Barossa contemporary art, Barossa wine and culture over three days.
Yalumba’s sixth generation Jessica Hill-Smith was excited about Tasting Australia’s program for 2022, released online.
“We are incredibly proud to partner with Tasting Australia again in 2022,” said Hill-Smith.
“This event goes from strength to strength, and the opportunity to have Ben and his team from Chin Chin here will be one of the highlights of the Festival. To have the chance to experience some of Chin Chin’s famous dishes in the Barossa at Yalumba will be a real treat for locals and those visiting the region.”
As a partner of Tasting Australia, Yalumba wines will be showcased across the 10 day culinary program, including a Town Square Kitchen dinner Fire & Ferment on Friday 30 April, numerous Town Square Masterclasses, and Express Lunches held in Adelaide’s Victoria Square.
“We will once again bring our Yalumba pop-up container bar to the Town Square, so people can pop in and enjoy a glass of Yalumba wine during the festival,” said Hill-Smith.
The Yellow Presents series is back on for 2022, kicking off on Wednesday 6th April with a takeover from Adam Wolfers (Executive Chef at Gerard’s Bistro, Brisbane).
Originally postponed from last year, Yellow is thrilled to finally be able to welcome Adam and the team for a night of fun with exciting plant-based flavours.
Highlights from the menu include Laffa Bread with ‘no-waste za’atar’, Coal-grilled Cabbage with Table Tahini and Lime, Celeriac Filo served with Toum, Broad Bean and Orange Zhoug. And the dessert is one not to be missed – a mouthwatering Cardamom Booza with Kataifi and Pistachio.
Tickets are $140 pp for snacks and five vegan courses, with wine matches available
The City of Sydney has deemed park grounds unsafe for public eventsdue to sustained rain saturation
Due to sustained rain saturation at Prince Alfred Park, The City of Sydney has advised that the Sydney Night Noodle Markets presented by Citi cannot go ahead from Tuesday 22 March until Sunday 27 March, and will need to be postponed to a later date.
Sadly, along with the majority of large parks in central Sydney, the impact of the last few weeks’ heavy rainfall has made the grounds of Prince Alfred Park not safe or suitable to cater for a large public event. Such events need safe and sturdy ground that can withstand vehicles, temporary installations and heavy footfall.
“We are absolutely devastated that the Sydney Night Noodle Markets cannot proceed as planned, though the health, safety and comfort of our market-goers, stallholders, suppliers and partners is the absolute priority,” says Venessa Cowell, Head of Nine Food Events, organisers of the Night Noodle Markets.
“The City of Sydney has deemed Prince Alfred Park unfit for an event of this size, and it will take several weeks for it to return to normal. Unfortunately the recent weather conditions have impacted many of our city’s beautiful large parks making relocating not an option.
“The Night Noodle Markets are a much anticipated event, and after a two year hiatus, we want to ensure everyone has the best time possible. Be assured they will go ahead this year with an outstanding line-up of stallholders and pop-ups from our partners, and we look forward to announcing new dates shortly.
“In the meantime, we urge Sydneysiders to continue to support our local hospitality industry, by heading out and about to support restaurants, cafes and food outlets across the city,” she continues.
The new dates for the 2022 Sydney Night Noodle Markets will be announced soon.
March is National Noodle Month – and this recipe from Executive Chef Luke Nguyen from The Star Sydney and Treasury Brisbane shares some exclusive tips and tricks for how to nail pho at home – so you will end up with a fragrant, nourishing and delicious bowl of broth and noodles!
Ingredients
1kg (4 lb 8 oz) oxtail (ask your butcher to chop it into 3cm pieces)
1kg beef bones
4 tablespoons salt
1 unpeeled garlic bulb
4 large unpeeled onions
150g unpeeled ginger
2kg beef brisket
185ml (3/4 cup) fish sauce
80g rock sugar
1.6kg fresh rice noodles (you will need about 200 g per person)
400g trimmed sirloin, thinly sliced
4 spring onions (scallions), sliced
Freshly ground black pepper
Coriander (cilantro) sprigs
1 cup of bean sprouts
1 bunch Asian basil
2 bird’s eye chillies, sliced
1 lime, cut into wedges
For the spice pouch
½ tablespoon coriander seeds
½ tablespoon Sichuan pepper
½ tablespoon cumin
½ tablespoon fennel seeds
8 whole cloves
5 whole star anise
2 cassia bark or cinnamon, about 10 cm (4 inch) in length
1 tablespoon whole black peppercorns
40 cm (16 inch) square piece muslin cloth
Method
In a large pot, submerge the oxtail in cold water, add 3 tablespoons of the salt and soak for 1 hour, then drain.
To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
Heat a barbecue grill or chargrill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened. Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
Put the oxtail, beef bones, brisket and 6 litres of cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer. Add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions and ginger.
Cover and simmer for 2 hours. Remove the beef brisket, cover, allow to cool, then refrigerate.
Simmer the broth for a further 4 hours, then add the spice pouch and simmer for another 2 hours.
Meanwhile, slice the beef brisket into thin pieces. Blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl. Place three or four slices of brisket on top of the noodles, followed by three or four pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
Garnish with one tablespoon of spring onion, a pinch of black pepper and a coriander sprig to each bowl. At the table, add chilli, bean sprouts, basil and a squeeze of lime.
This Friday, award-winning artist, Luke Cornish (E.L.K), will launch his ground-breaking Edge of Chaos art exhibition at Barangaroo. Following Friday’s opening night, the exhibition will be open to the public from Saturday 12th March.
Set to deliver a poignant interpretation of the divisive state of the world, the exhibition is the first of its kind in Sydney and offers a hybrid art and NFT exhibition with the opportunity to venture into the metaverse and to co-create content with the artist. The exhibition also allows guests to be transported across the globe and right into the Louvre to see the Mona Lisa and other famous paintings via virtual reality.
One of the highlight pieces from the exhibition is Duco van Breemen’s The Kimmies, which takes aim at the Supreme Leader of North Korea, Kim Jong Un. Excited by the exhibit’s expansion of the use of NFTs from simply being ‘collectables’, van Breemen is thrilled to be bringing NFTs to the broader community through Edge of Chaos.
The exhibition will offer different events over the course of March, including ‘The World of NFT’s’ which will give guests a basic understanding of NFTs; ‘Women in NFTs – the movers & shakers’, which will spotlight women at the helm of the Australian NFT space; and ‘NFTs – the creators & investors’ viewpoints’, which will offer key speaker perspectives on the motivations behind the artistry of NFTs.
Where: Held over two levels in Tower Three at Barangaroo
Duration: Saturday, 12 March to Friday, 1April
Open Hours: Open for general admission from 11am-8pm each day
Tickets: Opening night tickets are limited and can be purchased here, general admission tickets during the month-long residency can be purchased here.
Championing Victorian produce and Melbourne city’s comeback
Unique, two-level floating bar and eatery Yarra Botanica will open in Southbank next week, on Wednesday 16th March, giving Melburnians and visitors alike another new reason to return to the heart of the city. Bookings are now open for the highly anticipated new all-year-round venue, which cost $5.2million to build and is championing Victorian producers with a 100% Victorian beverage menu & 90% Victorian food menu*.
Floating on the Yarra River, the venue will offer a relaxed setting for up to 690 guests, with sweeping city views and Southbank’s bustling promenade alongside. Guests will enjoy a unique eating and dining experience where they can feel immersed in an inner-city garden oasis.
Partnering with Drink Victorian, Yarra Botanica is committed to a 100% Victorian drinks list. The all-local line up is extensive, with cocktails, wines, beers, ciders and premium spirits. A variety of flavours grace the Signature Yarra Botanica Spritz menu which includes the Peculiar Pepper Berry Spritz (Billson’s Alfred Peculiar gin, grapefruit, Pepper Berry, Prosecco and soda) and Lemon Myrtle & Jasmine Spritz (Four Pillars gin, Lemon Myrtle, jasmine water, Limoncello and soda). Victorian producers include Two Birds Brewing, Rochford Wines, Fixating Brewing and Grainshaker Ausvodka.
The food menu celebrates the bounty of seasonal produce available from Victorian farms and fisheries, and proudly name drops the Victorian regions that power each dish. Executive Chef Telina Menzies’ menu is designed for socialising and sharing, with tasty snacks, fresh local seafood and six woodfired pizzas.
The 90-hour sourdough pizzas are made from Aussie stone ground flour, water and Mount Zero pink river salt. Soft cheeses are by That’s Amore Cheese, meats are from Salt Kitchen and the vegetables are Victorian. The pizzas flavours are Classic Tomato with mozzarella, basil (Yarra Valley), Squid with Murray Cod Belly, scallop, tomato and chilli (Coastal Victoria), Western Plains Pork & Fennel Sausage with honey, radicchio and ricotta (Yarra Valley), Kent Pumpkin with Meredith goat’s cheese, Warrigal greens pesto & smoked mozzarella (Meredith), Prosciutto with fig, tomato & smoked mozzarella (Ballarat) and Wattle Bank Farm Oyster Mushroom with radicchio & smoked mozzarella (Wattle Bank).
Hero dishes include Hand Stretched Burrata with rosella, green tomato, basil & jalapeno (Gippsland), Pickled Portarlington Mussels with nduja, garlic, aioli, curry leaf, pizza fritto dippers (Bellarine Peninsula), Lakes Entrance Calamari with native spiced salt, confit garlic and lemon (Lakes Entrance), Local Whiting with Ronin kelp, soy & lemon aspen caramel, pink grapefruit & finger lime (Port Philip Bay) and Halloumi with new season fig, honey and mountain pepper (Yarra Valley).
A Feed Me Menu will be available for groups of 15-30 which includes a selection of signature snacks for $50.
For dessert, guests can enjoy a cone or cup of plant-based Hemp Soft Serve, available in Roasted Wattleseed & Choc or Lemon Myrtle & Lemon Custard.
Every weekend, guests can enjoy sun-drenched brunch sessions aboard Yarra Botanica. For $69per person, guests can enjoy a signature Yarra Botanica Gin Fizzer on arrival, a choice of brunch item, 2 Yarra Botanica gin cocktails and a Hemp soft serve cone. The brunch package is bookable for every Saturday & Sunday 11am – 1pm from 26th March.
The floating bar & eatery will span across two levels with Melbourne’s stunning cityscape as the backdrop. As a year-round venue, it has been designed with Melbourne’s four seasons in mind. From lattice pergolas on the lower deck to oversize market umbrellas providing protection from both the hot sun and rain to heaters, blankets and rugs for extra warmth in the cooler months.
Yarra Botanica is a green oasis, decked out with native plants and aquatic vegetation, including climbing vines, native trees, planter boxes, herb gardens and edible plants. Patrons will enjoy the memorable Australian experience that has been intertwined into the design and feel of Yarra Botanica.
Yarra Botanica has been designed to be installed with minimum impact on its surrounding natural environment and will have a dedication to nature and sustainability. Working closely with Parks Victoria, the team kept sustainability at the core of the venue’s philosophy. Supporting local was just the start, with minimising waste, no single use plastic for consumers, using recyclable packaging wherever possible, using energy efficient strategies and separating organic and recyclable waste to divert from landfill on the agenda.
The unique venue, from Melbourne-based hospitality group Australian Venue Co, is set to become Melbourne’s newest landmark destination, attracting Melburnians and tourists alike back to the heart of the city once again.
Entry into Yarra Botanica is free, and the venue will be open 7 days a week. Bookings are encouraged with walk-ins available.
*Approximately 90% of food will be sourced within Victoria, with a small percentage of items sourced from interstate when not available in Victoria. Victorian producers are encouraged to contact Yarra Botanica to submit their product via the supplier page on the website.
Chef and restaurateur Matt Moran is reopening The Rockley Pub, which he purchased mid 2021, in the NSW village of Rockley, south of Bathurst and just down the road from his farm.
The pub will reopen on March 17, with a new Moran-style pub menu and drinks list in the classic country pub setting.
Moran has also received approval for more extensive renovations and improvements which are ongoing and stage one is due for completion in time for Christmas 2022.
These additions will include a new 90 seat restaurant and bar, a beer garden and upgraded accommodation of the nine on-site rooms all featuring ensuites.
The new pub menu showcases as much local produce as possible, including some from the nearby Moran Family Farm and meats from Cowra. The menu in the pub focuses on pub over-the- counter classics; a ploughman’s plate (including Moran Family Farm salami), crispy Hawkesbury calamari, Green Hill Farm spicy pork sausage roll, beer battered fish and chips, parmesan crumbed chicken schnitzel, and rump steak or dry aged sirloin cooked on the grill.
Moran says, “I’m excited to reopen the pub for the locals of Rockley and the region. This is just the start of our plans for The Rockley Pub over the next few months- the serious work now begins on the renovations and additions, but in the meantime, there will be great pub food and beers on offer.
This is going to be a project that I will work on for years to come, and hopefully it gives a bit back to this part of Australia that I love so much.”
In the second phase of renovations next year, Moran plans to expand the pub’s footprint and infrastructure, with the addition of a bakery, general store and more accommodation.
Minister for Regional Roads and Deputy Leader of the Nationals, and Member for Bathurst, Paul Toole said “Having a flagship name like Matt Moran set up shop in Rockley is a huge boon for our backyard – transforming the village of Rockley and the entire region into a destination venue that really puts us on the foodie map.
As a country boy himself, I know Matt will showcase the very best produce our region has to offer.”
To make access to The Rockley Pub easy and safe for locals, a bus service to and from Bathurst will be provided several times a day, for $10, ongoing from the end of March.
More detail about the next phase of the renovation will be released closer to the end of year.
The Rockley Pub is open Thursday-Sunday 12pm until late from March 17.
For more information on the venue visit their social pages @therockleypub
Londres 126 comes alive with a sensory dining experience inspired by Frida Kahlo
The latest jewel of the Milpa Collective hospitality group, Londres 126 speaks opulence, indulgence, and style. Meticulously designed in a heritage building on Loftus Street, the 1940s inspired venue is rich in timeless detail. Its namesake – the residency of Frida Kahlo.
Inspired by Frida Kahlo’s infamous parties of yore, Londres 126 will be premiering a lavish variety show, “VIVA LA FRIDA – THE REVOLUTION” on Saturday 26th March, which combines a 5-piece performance with a carefully curated set menu and a late-night dance party.
Set over two seatings, the event caters to those of all ages and party inclinations. The earlier seating follows a more traditional ‘dinner and a show’ format, where guests can enjoy a 3-course menu of Frida’s favourites dishes while being taken on a journey of discovery and history through performance art by Sydney’s most talented and diverse performers.
The menu will feature dishes that habitually made it onto Ms Kahlo’s dinner party menu, including Guacamole, chicharron crackling and chips, 8 hour Braised chamorro osso bucco, Mexican gnocchi chochoyotes, Jicama Salad with radicchio and butter lettuce, Crushed potatoes with duck fat and garlic chips, plus a special traditional Mexican dessert, buñuelos with pineapple sorbet infused with Milpa’s in-house Mezcal. The five performance acts will showcase different elements of Frida’s life – from her emotional and physical pain experienced from a young age, her turbulent relationship with Diego Rivera, her involvement in communism, the rejection of her own sexual identification and most of all, her revolutionary art.
After 10:30pm the dining room will transform into a dance floor, with 1940’s electronic booty swing beats playing non-stop until 2am, allowing guests to feast and truly party like Frida.
Director of Milpa Collective, Pablo Galindo Vargas, says: “We want to treat our guests to an experience like none other currently available in Sydney. VIVA LA FRIDA is so much more than dinner and a show, it’s a multi-sensory dining experience that will take our diners on a journey of hedonistic pleasure and late-night revelry”.
“Sydney’s nightlife is going to change dramatically within the next year, and we’re so excited that we’re playing a role in bringing it back to its former glory,” Pablo added.
EVENT DETAILS: ● Early seating – 6:00pm ($125 includes 3 course dinner with after party entry from 10:30pm). Book here ● Late seating – 8:30pm ($150 includes a welcome signature margarita, 3 course dinner, followed by an after party). Book here
With one month left of the Summer Night Market, Queen Victoria Market is reminding locals and visitors that there is still time to experience Melbourne’s favourite night market before the sun goes down on its spectacular 2022 season on Wednesday 6 April.
Over the next five Wednesdays, Night Market-goers will be treated to the season’s most popular dishes along with a line-up of not-to-be-missed live music and free entertainment.
FOOD & DRINK Delicious street food and festival-style bars will continue to tantalise taste buds and quench thirsts, serving up cocktails, craft beer and local wine. • Atiyah: Traditional Lebanese street food including flavoured za’atar, crispy Manakish flatbread and fresh dips made from local produce, all made in a zero-carbon kitchen (available from 15 March). • George the Fishmonger: Think lobster rolls, popcorn prawns and freshly shucked oysters. • Lickt Brownies: Loaded brownies with 32 different flavours to choose from like rocky road, apple raspberry crumble, peanut butter, lemon meringue, crème brûlée and many more. • Lunara Delights: Handmade Turkish delight in flavours like rose, pistachio and blueberry. • Original Korean Twist Potato: The famous hand cut and stretched potato twist covered in batter and eaten on a skewer. Now with the choice of sweet potato! • Running Bull Sangria: Spanish-style red and white wine sangria. • SMASHVILLE: Nashville hot chicken sandwiches, juicy tenders and popcorn cauliflower. • Taki’s Balls: Greek loukoumades with chocolate, Nutella and salted caramel toppings as well as weekly special flavours. • That’s Amore Cheese: Pasta tossed in a 40kg Grana Padano wheel. • The Cypriot Kitchen: Cypriot-style halloumi fries and chicken souvla. • Summer Night Market Bar: Refreshing beers by Brick Lane Brewing, Coldstream Brewery ciders, a range of PREECE Wines by Mitchelton and mouth quenching cocktails. LIVE MUSIC & ENTERTAINMENT Local DJ O Honey will bring the funk, soul and disco vibes to the Market’s Queen Street this Wednesday while Melbourne’s all-female hula hoop group, Hoop Army, will be twisting and twirling to the sounds of Snoop Dogg.
Then, on Wednesday 16 March, step back in time to the roaring 20s with Dan Witton and the Dave Evans Swing Duo or enjoy celebrated violinist XANI and comedy-music duo the Tuck Shop Ladies on Wednesday 23 March.
MELBOURNE’S BEST MAKERS & CREATORS With hearts and bellies full, it’s time to shop. Wander the open-air sheds and laneways and discover a huge selection of Melbourne’s best independent, makers, creators and artists; browsing everything from clothing and jewellery to homewares, pet treats, plants, books and much more. Then, stop for a tarot reading, decorate yourself with some bespoke henna art or have your caricature drawn.
FAST FACTS: SUMMER NIGHT MARKET • When: Every Wednesday night until 6 April | 5:00pm – 10:00pm • Where: Queen Victoria Market, corner Queen and Therry Street, Melbourne • Parking: $10 event parking from 4:30pm – 11:00pm • Price: Free entry and entertainment with food, drinks, and wares available to purchase • Additional info: The Summer Night Market is a COVID-safe event.
To mark IWD (International Women’s Day), Monopole are hosting a special event – and they decided that one day didn’t feel like long enough. In a nod to the incredible women of the hospitality and wine industry, the Monopole team have created a female only wine-by-the-glass list featuring some of the best female winemakers from Australia and France.
Head sommelier Zoe Brunton says of the event, “We are trying to do our small bit to celebrate these fantastic producers of the industry and we want the people of Sydney to come to Monopole to try as many wines by the glass as possible during March”.
Highlights from the list include Anna Pooley from Pooley Wines Tasmania, Sarah Crowe from Yarra Yerring and Sophie Estevenin from Domaine du Marcoux, Rhone Valley.
For those who can’t make it into Monopole during March, Bentley Wine Vault have created a special offer to celebrate International Women’s Day which includes a special wine pack of all female winemakers so you can celebrate at home with your favourite female winemakers.
Royal Stacks secures two new outlets at the MCG ahead of the 2022 AFL Premiership Season
In a move to support Melbourne’s local hospitality industry, Royal Stacks has announced it has opened two venues at the Melbourne Cricket Ground following the new partnership between the Melbourne Cricket Club (MCC) and Delaware North ahead of the 2022 AFL Premiership Season.
Kicking off round one on Wednesday, 16 March, Royal Stacks will be serving up its ‘Royal’ treatment to footy-goers in the MCC Members Reserve and Public areas. The menu will have fans spoilt for choice with Royal Stacks bringing its cult-favourite burgers and fries to the ‘G.
In true Royal Stacks tradition, the menu draws inspiration from the American burger scene yet is imbued with a distinctively Melbourne approach, using fresh produce and meat sourced from local butchers. All burgers will be made fresh to order, are GMO-free and use pasture-fed beef with no added hormones or antibiotics. Halal options are available for the Single Stack and Kavorka burgers.
The design of the Royal Stacks MCG outlets will feature the iconic Royal Stacks personality, gathering creative inspiration from the 90s and its popular music culture, bright colours and expressive art. Each store is unique to its surroundings, with the latest MCG outlets featuring large artistic murals painted with the signature Royal Stacks blue and yellow.
The partnership between Royal Stacks and the Melbourne Cricket Ground brings together the very best of Melbourne’s local businesses, community spirit and sporting cultures, all with a shared mission to revive the state.
Founder of Royal Stacks, Dani Zeini says, “To be part of Melbourne’s hospitality revival at the MCG is a dream come true. Now really is the time to shine a light on our much-loved local food culture and a big thank you goes to the MCC and Delaware North for getting us on board.”
“This partnership is a celebration of the very best that Melbourne has to offer, bringing together our local hospitality industry, community and our world-class sporting culture. I am looking forward to welcoming customers in round one and seeing fans eating Royal Stacks burgers along the boundary line watching a team they love,” he concludes.
Royal Stacks will honour Melbourne with all items on the menu made fresh each match day along with prices remaining the same as its other outlets.
Royal Stacks MCG menu: ● Single Stack burger RRP $12.50 ● Saint burger RRP $15.50 ● Bacon Bacon burger RRP $16.50 ● The Kavorka burger RRP $15.50 ● French fries RRP $5.50 ● Cheesy fries RRP $6.80
Sports fans will experience enhanced culinary options at the MCG as Royal Stacks joins the suite of new hospitality offerings alongside restaurateur Guy Grossi who’s bringing an elevated spin of Italian cuisine and chef Alejandro Saravia from Farmer’s Daughters who’ll be dishing up the freshest local produce from farm to plate.
Bodriggy Brewing Co. is set to once again host its summer sour beer festival Electric Kool-Aid. Taking place over three days from 11-13 March Bodriggy Brewpub will play host to ten of the best breweries in the industry, with a jam-packed program of diverse performances including dance, live music and more.
Festival-goers can expect a stellar entertainment line-up of over 30 acts, including Ben Fester, Big Yawn, Colette, Dawn Again, Greetings, Kgomotso, Polito, Squid Nebula, with more acts to be announced soon.
The participating breweries will be creating brand new froffs especially for the festival. The brand-new beers will include a mixture of kettle and barrel aged sours, fruity sour beers and more from the likes of Garage Project, Future Mountain, Dollar Bill Brewing, Black Arts, Sailors grove and Site FP.
Death by Taco is also back every Monday, where tacos at Bodriggy are $5, taco and pint combos are $15, and frozen margaritas are $12, all day.
Bodriggy Brewing Co. is the brainchild of Dr Morse owners Jon Costelloe, Anthony Daniel and Pete Walsh, featuring a huge bar with 64 taps pouring craft beers, wine and cocktails, and a dining area serving up delicious Latin American fare by chef John Dominguez. Guests can expect live music and DJs, offering so much more than a typical brewery.
Where to dine and drink across Melbourne’s municipality
The hugely successful Midweek Melbourne Money program is back for a third serving. From Monday, 7 March you can get up to 25% back on your bill. Here is where to wine and dine to make the most of Midweek Money!
The Douglas Club 472 Bourke St, Melbourne VIC 3000 Set within the Equity Chambers Building, The Douglas Club is the perfect spot for a mid-week city drink. Join Bar Manager and cocktail extraordinaire Gee Shanmugam as he shakes to life the drinks menu which celebrates ‘The Golden Age of Travel’. The new menu is bound to take you on a journey with seven new cocktail additions, including: Sorrento, Amore Monty, Loloma, Aviate, Jail Bird, Pan-Apple-Ave and Maple Lane. The Douglas Club has also welcomed new wines and a new bar snack menu curated by Sam Moore. Think spanner crab tartlet with bonito and pickled cucumbers and smoked cheddar churros with caramelised onion and thyme. The new cocktail menu and snack bar menu has launched in time for Melbourne’s Midweek Money initiative, so be sure to swing by the Club to be one of the first to sample the new offerings. Opening hours: Monday – Thursday, 4pm until late Bookings: https://thedouglasclub.com.au/contact/
Luci 472 Bourke St, Melbourne VIC 3000 Luci’s sophisticated space showcases the 1930’s architectural heritage of the Equity Chamber Building with a contemporary edge. Adding light to Melbourne’s proud, Italian-influenced dining heritage, Luci focuses on modern Australian cuisine while still paying homage to Italian Heritage. Experience the luxurious and gourmet food by Chef Sam Moore. Opening hours: Breakfast every day 6:30-10am, Dinner every day 6pm – 9:pm (10pm Friday) Bookings: https://lucimelbourne.com.au/bookings/
Gradi Crown 8 Whiteman St, Southbank VIC 3006 Enjoy Johnny Di Francesco’s internationally award-winning Margherita pizza with a summer cocktail or two on the outdoor terrace at Gradi in Southbank. Soak up the revitalising summer rays and alfresco dining atmosphere of Crown Melbourne’s Riverwalk precinct with a hearty Italian feast – perfect for a group booking! Opening hours: Monday – Thursday, 12pm – 11pm Book: https://400gradi.com.au/400/book
Chancery Lane 430 Little Collins St, Melbourne VIC 3000 Chancery Lane has a few new offers to boost your Midweek Melbourne Money benefits. Bring your friends, family, lovers, colleagues or clients to a weekday lunch at Chancery Lane and celebrate the return to the city. Weekday lunchtime diners can choose from a two-course ($45pp) or a three-course ($60pp) menu and enjoy a classic European bistro dining experience. Lunch specials include dishes like hand-rolled ricotta gnocchi, confit Milla Farm duck leg, or Humpty Doo baby barramundi. And with 25 per cent back on your bill, why not stay for Happy Hour at Chancery Lane’s outdoor courtyard, Le Jardin, the perfect spot to enjoy an evening with colleagues and friends for after-work drinks. From 5–7 pm, kick off the evening with a $15 glass of Laurent-Perrier or $6 Moon Dog Lager. This offering includes menu items such as $3ea Cooper Island oysters, $8 Pomme Frites, and a $40 charcuterie plate to share, perfectly accompanying your beverage. Opening hours: Lunch – Tuesday to Friday, noon–late Dinner – Tuesday to Saturday, 6pm–late Book: https://chancerylane.com.au/reservations/
Longrain 44 Little Bourke St, Melbourne VIC 3000 There’s no better time to experience Melbourne icon, Longrain than now during Midweek Melbourne Money. Book in the $85pp banquet menu with your friends and family for the ultimate Thai-inspired culinary experience. The banquet menu includes a selection of signature dishes like Yum Kao Tod, caramelised pork belly, and king prawns. A la carte menu is also available featuring all the classic Longrain favourites. Opening hours: Monday – Thursday, 5.30pm–late Book:https://longrainmelbourne.com/reservations/
Longsong Upstairs at 44 Little Bourke St, Melbourne VIC 3000 Situated right above Longrain, Longsong is the perfect bar for pre or post-dinner drinks and overdue catch-ups with your colleagues and friends. Longsong offers a selection of punchy cocktails, local beers, wines, and flavourful Thai street-style bar snacks. With Happy Hour every evening from 5–7pm, you can also enjoy a pot of beer and prawn betel leaf snack for $10, the perfect way to begin your evening. DJs spin tunes from 6pm Thursday–Saturday so settle in! Opening hours: Wednesday to Saturday, 5pm–late Book: Walk-ins only
Matilda 159 Domain Rd, South Yarra VIC 3141 South Yarra favourite, Matilda is now serving brunch! Experience signature wood-fire made dishes using native Australian ingredients in its all-new brunch menu. Dishes include Matilda’s wood-fired waffle s’more and more classic brunch dishes with an innovative twist like charred avocado. The lunch and dinner menu is also available during the week. Signature dishes include Southern Rock single origin oysters, saltbush lamb ribs, and braised pork belly. For dessert, try creme fraiche mousse with passionfruit, leatherwood honey, and bee pollen. Enjoy the option to chose your dishes or try the 4-course chef selection for $120pp or 5-course chef selection for $160pp. Matilda now offers ‘Spritz Hour’ too, on its fabulous new parklet outside. Celebrate the last few weeks of the warmer weather with $12 Parkside, Aperol spritze, and more daily options from 3-5pm (Thursday to Sunday). A snacks menu is available during Spritz Hour. Opening hours: Brunch 8:30am–3pm, Thursday–Sunday, Lunch 12pm–2:30pm, Thursday–Sunday, Dinner 6pm–late, seven days Book a table:https://www.sevenrooms.com/reservations/matilda/matilda-widget?venues=chancerylane,estelle,longrainmelbourne,matilda,smithstbistrot
Iconic Australian chef Matt Stone, arguably the leading sustainable chef in Australian dining, has teamed up with all Australian eau de vie grape spirit Feels Botanical, for an exclusive once-in-a-lifetime dining experience on 11 March.
Stone takes inspiration from many traditional cooking techniques. Fermenting and pickling are on trend but have been used for health benefits and preservation for centuries – as have making dairy products, milling flour and rolling oats. He also believes wholeheartedly that we must move forward from the gimmicky ‘bush tucker’ movement and embrace these amazing ingredients in a natural way.
Diners will also be treated to a special range of Feels Botanical eau de vie cocktails, which utilise century-old tradition of spirit making, whilst adopting a progressive approach towards its production and the botanical application enhanced by local Australian native ingredients like Davidson plum, Qaundong and Horny goat weed.
If you’ve had dreams of dining with chef Matt Stone, then this is a very unique chance to meet the chef and sample his bespoke menu in an intimate setting. Blake Vanderfield-Kramer, creator of Feels Botanical, will also be available to answer any questions about the unique, complex and elegant range of premium eau de vie blends.
“It’s so great to be collaborating with like minded people, focussing on indigenous ingredients. I’m excited to be showcasing these products in Newrybar on March 11” – chef Matt Stone
Details:
Harvest Newrybar 22 Old Pacific Highway, Newrybar NSW 2479 6.30 pm start $150 pp all inclusive Limited tickets available.
Andrew Ballard has been named Chef of the Year 2021, winning the prestigious title as well as $6,000 cash and valuable prizes from major sponsors Unox, Anchor™ Food Professionals and Australian Pork.
As a previous finalist of Chef of the Year, Bocuse d’Or New Zealand Chef 2019-2021 as well as a kitchen judge for this year’s Bocuse d’Or Australia and taking out 2nd place in the ACF Restaurant Challenge on the same day, Ballard was under pressure to perform, and he delivered, winning first his heat, then the semi-final and the grand final.
“I couldn’t be happier,” says Andrew. “This year is bittersweet, with the passing of Gary Farrell. It really meant a lot to me to enter the competition to honour Gary’s legacy. Taking out the title and the Foodservice Australia Chef of the Year Gary Farrell Perpetual Trophy was a very proud moment and I look forward to competing again to defend my title and inspire young chefs to enter the competition.”
Head Judge John McFadden says Ballard didn’t waiver from the heat, to the semi and the grand final and scored highly for all his dishes. He explains, “Andrew’s precision in the kitchen was a delight to judge. His ability to push the boundaries and showcase multiple techniques on the plate was of an extremely high standard”.
“The standard in the grand final was incredibly high,” adds McFadden. “It is amazing to see the calibre of chefs entering this competition and the prestige attached to being selected.“
Ballards’s fellow grand finalists were Marvin Tan Head Chef at Bar Bianci in Melbourne; Trevor Jenkins, Culinary Teacher at Homesglen Melbourne and Chris Wright, Head Chef at Terrance Restaurant Country Club Tasmania.
They each had to cook two dishes from a mystery box of ingredients in one hour, in front of a panel of expert judges and a huge crowd of cheering onlookers. This year the mystery box included pork fillet, pork ribs, green prawns and half shell scallops.
“This was a real pressure test,” says McFadden. “The mystery box was very challenging, and all four chefs performed phenomenally well.”
The Australian Professional Chef of the Year competition is one of the most rewarding in the country, with a total prize pool of $10,000. The winner of each heat receives $500, while the winner of the Grand Final receives $6,000.
Competition Director Peter Wright says the competition was made possible by generous industry supporters including Gold Sponsors Australian Pork, Anchor Food Professionals and Unox Australia plus silver sponsors Alsco, Oil2U, Robot Coupe, ánd S.A.J Fruit Supply.
“This year’s event drew the largest ever audience to the competition at the heart of the show floor at Foodsevice Australia,” says Wright. “Our MCs Glenn Flood, Tawnya Bahr and Adam Moore kept the crowd informed and entertained, while the judging panel tirelessly gave their time and expertise to score each heat.”
Led by John McFadden, this year’s judging panel comprised of Executive Chef Mark Normoyle from Luna’s Food & Wine Bar, Telina Menzies from Australian Venue Co., Beth Candy from Balgownie Estate, Bas Van Uyen from ALH Group, and Matt Wilkinson from Montalto Vineyard.
The next Australian Professional Chef of the Year will be held at ICC Sydney from 23-25 October 2022.
THE EVOLUTION OF GOWINGS, A SYDNEY DINING INSTITUTION, IN COLLABORATION WITH SEAN CONNOLLY, INSPIRED BY NEW YORK’S LITTLE ITALY
QT Sydney’s signature restaurant, Gowings, reopens today under the creative culinary direction of one of Australia’s most respected and acclaimed chefs, Sean Connolly. Gowings’ next iteration begins on the edge of nostalgia, inspired by New York’s Little Italy and steakhouse scene.
When first opened, Gowings Bar and Grill was the first of its kind in Sydney, and led the way for a new era; a vibrant restaurant within the landmark QT Sydney hotel.
Now re-born, Gowings is an electric expression of simultaneously elegant and unpretentious Italian cuisine, welcoming guests with the warmth of an open kitchen, the heat of grills on high, roaming trolleys for tableside service together with a dose of punk and a tone of theatrics.
Following the opening of award-winning restaurant Esther at QT Auckland, Sean has found a home in QT, leading the dining concept of QT Sydney’s signature restaurant in addition to in-room dining, and conference and events menus.
“I’m very excited to be working with Gowings, a restaurant that was a pioneer in Sydney’s dining scene, located in a building that is a huge part of Sydney’s cultural fabric. In this new venture, I’ll bring back old school hotel dining with a twist, combining the new interiors and menu with a flair for interactive theatre,” said Chef Sean Connolly.
GOWINGS
Sean’s inspiration for Gowings combines his celebration of food and passion for pop culture. Under Sean, Gowings promises a dining experience to match the dynamic New York scene it draws inspiration from. The menu focuses on showcasing clean, crisp flavours, beautiful seafood, fresh pasta and recognises the best Australian pasture and grain-fed beef.
Gowings has introduced a Chef’s Table in the kitchen, where up to eight guests can see the care that goes into their meals, from handling the dough for garlic pizzetta, to the rolling of mafaldi pasta for octopus Bolognese, and the assembly of the delicate yet decadent popcorn semifreddo.
Sean sums the experience up well, “It’ll be a melting pot of Italian food and great Australian beef and produce, what’s not to love? It’s an immersive experience, where the food and drinks are equal to the atmosphere, interaction, brought alive with high-fashion art, photography and music.”
THE DRINKS
QT’s Beverage Director, Chris Morrison and Head Sommelier, Samantha Belt have created a wine list inspired by good food and good times. The list highlights Australian winemakers, with an Italian accent, and blends classical and contemporary wine styles with icons and game changers. With over 800 wines, and 40 by the glass, Gowings will also showcase an aged Australian collection which goes back 90 years, along with a large Coravin program.
Chris says, “Wine is about communication, not education. Wine is a drink, and often a great one, but it’s the humour, theatre, music, food and service that goes with it to make the wine experience at QT memorable.”
THE DESIGN
Working with the EVENT Design team,Nic Graham’s design brings the vision to life, inspired by” highlighting the beautiful bones of the heritage-listed building. We’ve honoured the history and balanced the masculine energy of the space by introducing feminine touches, resulting in this interior which is beautiful, bright, fresh, and tactile.”
Sculptural art fills a once empty atrium, this Goldberg Alberline Studio art references the history of Australia’s first shopping centre, and the milliners and designers who used to occupy the building. Artwork recognising cultural icons has been curated with Blender Gallery, an homage to the punk, high fashion era of the 60s and 70s, a nod to Sean’s UK heritage.
GOWINGS BAR
The newly renovated bar continues to engage. New cocktail highlights include Aurelius in Rome, which uses Gowings’ homemade Limoncello as an ode to the restaurant’s Italian twist; the QT Martini, a dramatic iteration of the classic cocktail which uses liquid nitrogen in its construction; and Dolce Caffe, an aromatic dessert cocktail served with house-made salted caramel gelato.
After several months of take away only – alongside Lucky Kwong’s community collaborations with South Eveleigh, Addi Road Community Organisation and RPA – Kylie Kwong and the Lucky Kwong team are excited to announce that they will reopen for dine-in customers from Monday March 7th.
“The pandemic has meant we’ve had to completely rework our service model. Lucky Kwong is still and will always be a casual eatery, and by now offering table bookings for limited times we will be able to manage the flow of customersand nourish more people,” says Kwong.
Lucky Kwong will still be offering take away, which can be ordered via mryum.com/lk and collected at the venue.
With the Walrus Club at The Regatta cleaning up after the flood, the International Women’s Day event will be moving to Friday’s Riverside where it will be a Regatta Takeover. Please see below details of the event.
Regatta Takeover at Friday’s Riverside
To celebrate International Women’s Day
Sunday 6th March, 5-10pm
Celebrate girl power with this International Women’s Day event that will see Brisbane’s leading female bartenders battle it out in this cocktail competition. The talented crew will shake, stir and conquer and they enter into the epic cocktail showdown.
The event kicks off at 5pm and live music will bring all the good vibes.
The perfect way to start the weekend is here with Stretch & Sip at The Distiller bar in Northcote.
Guests can relax and unwind with a yoga session led by Nicole May of Yoga-Nic in the contemporary and air-conditioned surrounds of The Distiller while sipping on delicious cocktails! Suitable for all experience levels, everyone will leave recharged and energised. Mats supplied but BYO welcome, BYO towel.
The event is priced just $35 and includes the yoga session and two cocktails. Drink specials will also be available after the session.
EVOO specialists Bottega 1900 offer an education in variety and terroir
While many of us slosh some ‘cheaper’ olive oil into a pan or drizzle some ‘extra virgin’ over a salad without too much thought, the Northern Beaches-based couple behind Bottega 1900 are working hard behind the scenes to broaden Australian’s understanding of olive oil.
Not only have the Bottega 1900 team hand-picked every small-batch, single-variety Italian EVOO (‘Extra-Virgin-Olive-Oil’) on their roster, they have also curated their oil offerings – with the variants and styles reading like a list of fine wines.
Co-founder and wine sommelier Alice Massaria identified significant similarities between olives and grapes, and this fueled her motivation to help educate her customers’ palates. Travelling from Sicily and Puglia through to Abruzzo, Umbria and Tuscany, Alice found the subtlest of nuances and biodiverse expressions of variety and terroir which are celebrated and deeply respected in Italy. It is this understanding and appreciation that she hopes to pass on to others through Bottega 1900.
Little-known facts about EVOO
Through wars, conquests and the shaky periods of history, olive oil has remained a key part of everyday life in the Mediterranean basin. The Romans spread the techniques of cultivation, pressing and storage throughout their Empire and imposed taxes on olive oil, which led to it being considered a precious commodity.
There are roughly five million hectares of olive groves in the Mediterranean and more than 600 olive varieties in Italy alone, with around 500 being suitable for EVOO production. Each variety brings its own unique characteristics and flavour, such as the fruity Frantoio from Tuscany or the gutsy San Felice from Umbria.
Just as we honour single-vineyard wines and single-origin coffee, so too can we champion the monocultivar EVOOs that are produced by a single variety of olive.
Celebrating EVOO biodiversity
Like most things in life, the incredible diversity of Italian olive oil is something to be applauded and preserved. In fact, Italy boasts the world’s richest olive biodiversity. The complexity of the many distinctive varieties available is deeply entwined with the traditions and history of Italy’s various regions. Different oils are suited to different dishes and offer a different organoleptic experience for the consumer.
Each oil’s unique expression of its native region is so highly regarded that it is protected fiercely, with oils only obtaining certain certifications if produced under strict rules in certain areas. Just like champagne, an EVOO with protected denomination of origin (DOP) status indicates a quality, authentic product.
Focus on ecological sustainability
Bottega 1900 has curated an exclusive network of small, family run, EVOO producers from across Italy who work their land organically and biodynamically. Bottega’s commitment to championing the regional diversity of Italian artisan food and culture means their customers can experience many products never seen before in Australia.
Take Oleificio Guccionewho were the first in the Sicilian region to abandon the traditional extraction system and to focus on processing in a continuous cycle. The olives are delicately picked by hand from the secular trees of the Chiaramonte Gulfi valleys (the balcony of Sicily). Further north in Tuscany’s Chianti region, Giacomo Grassi produces award-winning monocultivar EVOOs driven by the noble goal of enhancing the historic olive oil varieties.
Bottega 1900: A labour of love
Alice Massaria and Enea La Mantia are the husband-and-wife team behind Bottega 1900. As Italian expats now living on Sydney’s Northern Beaches, they aim to share the unique tastes of the many biodiverse regions across Italy with a nod to their traditional, organic roots. Their mission is to pave the way for a new approach of thinking about food, culture, and biodiversity in Australia.
On Friday 25 March, Providoor will be hosting a masterclass with Lankan Filling Station – available to customers across both NSW and VIC. The masterclass is to celebrate the release of O Tama Carey’s new cookbook, Lanka Food, which will be inserted into every Lankan Filling Station Providoor box purchased.
Providoor is partnering with Lankan Filling Station to present the Instagram live cooking class on Friday 25 March with Head Chef O Tama Carey and Maha’s Shane Delia taking you through the cook.
Customers will receive the full cooking kit with all ingredients needed, along with a signed copy of the new book and the option to include Lankan Filling Station curry powders.
The cooking kit and class will be available across Melbourne and Sydney, bringing Sydney’s Lankan restaurant to Victorian customers.
Delivery will be free and orders must be placed by 4pm Friday 18th March.
Jump in the kitchen and learn how to cook Lankan Filling Station’s most popular dishes with Chef O Tama Carey in celebration of her new cookbook, Lanka Food.
Date: Friday 25 March 7pm Price: $179, free delivery
The Menu & Class Kit Inclusions
Devilled Cashews
Fish Curry
Dahl
Pol Sambol
Rice
Milk Toffee
Brown Curry Powder
Signed copy of Lanka Food
Optional add on – 3 Pack of Lankan Filling Station curry powders
Prahran Market is excited to announce that things will be getting a little hotter at the Market next month with the return of Sizzlefest. Held from 18th to 20th March, the event will celebrate everything BBQ with pop-up food stalls in Market Square, Deed’s Brewery beer garden, demonstrations, entertainment and, of course the annual Sausage Tasting Competition.
Over the three days, Market Square will be the ultimate destination for the best BBQ food and grilled eats to satisfy any appetite, including Berbeo Bros, The Que Club and Hoy Pinoy. Guests can relax in the Deed’s Brewing Beer Garden on the mezzanine while listening to live music.
The Friday evening session on 18th March will be ticketed, with tickets priced $10 and guests receiving a reusable cutlery pack on entry to use at the event and take home. Roving close-up magic from Anthony De Masi and fire twirling by Mariko will keep everyone entertained.
On Saturday Market-goers can learn some tips from the experts with demonstrations all afternoon. Bente Grysbaek will show how to cook with fire with two sessions in Market Square, while Gary’s Meats, The Que Club and Berbeo Bros will be demonstrating in the Market Kitchen in the centre of Harvest Hall.
The Annual Sausage Tasting Competition will take place on the Sunday, but with a different format to previous years which have seen crowds of over 200 people queuing to taste the snags created by the butchers of Bracher Arcade. The tasting will be ticketed across three sessions starting at 1pm and the Sausage of the Year will be announced at 3pm. Tickets are priced $5, the proceeds of which will be donated to Secondbite and all tasters will receive a Prahran Market bag to take home. There are only 100 tickets available so those eager to take part and vote for the winning sausage should get in quick.
What: Prahran Market’s Sizzlefest, incl the annual sausage tasting competition
Why: To celebrate the BBQ, grill and cooking over fire
Where: Prahran Market, 163 Commercial Road, South Yarra
When: Friday 18th – Sunday 20th March: day sessions 12-5pm
Friday 5-9.30pm (ticketed), Sat 12-5pm, Sun 12-3pm
Who: Pop-ups in Market Sq including The Que Club & Hoy Pinoy, plus Deeds Brewing Beer Garden and Berbeo Bros on the mezzanine
Demonstrations from Bente Grysbaek, Gary’s Meats, The Que Club & Berbeo Bros
A festival of colour has taken over the precinct in keeping with this year’s theme, UNITED WE SHINE. Step up and step out at The Streets and celebrate pride, equality and love. The streets have been painted and venues including Butcher’s Block, NOLA, Chi and Untied will have special offerings in celebration:
Butcher’s Block, Barangaroo (available until 6th March)
Wrap your lips around three speciality cocktails during Mardi Gras at The Butchers Block. At $16 per cocktail, and when they look as good as this, how could you not?
Rupauls Rainbow: Malibu, Havana club, grenadine, curacao, pineapple juice
Death Drop: Midori, gin, lime juice, spiced sugar syrup, aquafaba
NOLA Smokehouse and Bar, Barangaroo (Friday 4th March)
Partake in the festivities of New Orleans Mardi Gras with a night of live music, cocktails and dress ups!
Event starts at 4pm and, in true Mardi Gras style, a roaming brass band will make an appearance from 6pm, playing traditional tunes straight from the Big Easy. NOLA have partnered with Southern Comfort to create a limited edition Mardi Gras menu:
Cocktails ($20ea):
Little Liza Jane: Southern Comfort Original, Rye Whiskey, White Peach, Lime, Orgeat
Carolina Pork Ribs with Southern Comfort Glaze ($45 for 500g or $70 for 1kg)
Grab some beads and get into the Mardi Gras spirit at NOLA. Bookings highly recommended, head here for 2-10 guests or fill in the group booking request form for larger groups.
Chi by Lotus, Barangaroo (3-5th March)
Celebrate the Sydney Gay & Lesbian Mardi Gras in true LGBTQI style with Lotus’ limited edition purple XO prawn dumplings (RRP $21) that pair perfectly with their ‘United We Shine’ cocktail (RRP $22). Available from 3rd to 5th March, or until sold out.
Untied are giving revelers a different kind of Brunch with Soul experience. OTT? Most likely! Fabulous? Definitely!
Sexy Sunday Jam will be belting out classic camp favourites to lift the party atmosphere while revelers enjoy two hours of southern-style bottomless brunch. Whether you’re pre-gaming before the parade or partying it up on your own, this will be a fun Mardi Gras brunch celebration to remember.
There are two sittings (11am & 2pm) with bookings at $79pp. For more info and to book, click here
For one night only, Alibi is becoming Gay-Libi with Queens Felicity Frockaccino, Bettie Blackheart and Tina Bikki lip syncing your favourite anthems between 5-8pm followed by DJ Neil Singleton on the decks all night long. To celebrate they’ve created a peachy new cocktail (the iconic ‘Gay-Libi Cobbler’), and those with restaurant bookings will receive a complimentary glass of champagne on arrival.
Keen to turn up the heat? Alibi’s Mardi Gras Pride Package is available for those staying 2 or 3 nights at Ovolo over the 4th, 5th and 6th of March. This ultimate overnight party includes:
Transfers to the parade
Makeup session with a pro artist to get you parade ready in-house
Sundowner drinks
Buffet breakfast including an a la carte option
Sunday morning recovery Bloody Mary
Come for the glitter, stay for the party, live for the queens! Book Alibi here.
The designer hotel collection will become the world’s first to commit to an ongoing vegetarian-led offering
Independent and dynamic designer hotel collection, Ovolo Hotels announces its latest move in an ongoing pledge to ethical eating, conscious cuisine and cutting-edge veg, becoming the first hotel brand globally to commit to a vegetarian-led offering, Plant’d across its hotel restaurants, globally from Monday 14 February.
The announcement signifies a further progressive shift for the designer hotel collection ongoing, following the success of its ‘Year of the Veg’ campaign which launched in October 2020, where venues transitioned to a vegetarian only offering for an initial 365 days, serving up vibrant vegetarian and plant-based cuisine.
“Meat is being removed for a second year in a row at Ovolo Hotels. With a number of our Ovolo venues already serving plant-based cuisine, we have decided to go the full 100%. It’s been a strategic move, but Ovolo prides itself on being an industry leader. We believe that the world changes, therefore we continue to evolve – we want to ensure we are doing our bit to help preserve our environment, promote healthy eating and enhance the image of amazing vegetarian and plant-based dining,” said Ovolo Group’s Founder and CEO, Girish Jhunjhnuwala.
Jhunjhnuwala continued, “There has also been a lot of learnings along the way, and we want to share those insights with others in the industry and outside the industry considering making the switch to a vegetarian-led offerings or integrating it into their existing offering. That’s why we have created our ‘Veg Pledge Playbook 2022‘, which will be publicly available for all to access”.
Ovolo’s Group Creative Culinary Partner, Ian Curley has worked with the hotel’s restaurants to take the Plant’d veg pledge, including ZA ZA TA at Ovolo The Valley in Brisbane; Monster Kitchen & Bar at Ovolo Nishi in Canberra; Lona Misa at Ovolo South Yarra in Melbourne and Veda at Ovolo Central in Hong Kong; as well as Australia and New Zealand’s first vegan hotel restaurant, Alibi Bar & Kitchen at Ovolo Woolloomooloo (recently awarded Best Hotel Bar at the 2022 Australian Hotels Association Awards). All venues will launch with new menus from launch day.
Inspired by an increasing consumer interest in the many benefits of a plant-based diet, this change reflects Ovolo’s commitment to delivering on its customers’ desires, while promoting a ‘eating good to feel good’ mentality. Guests will continue to enjoy the quality food and beverage offering they have come to expect from Ovolo restaurants, while nourishing their bodies and feeding their souls through menus which reflect a renewed commitment to sustainability and wellbeing.
Of transitioning to a vegetarian-led offering, Ian Curley says, “Our move to vegetarian dining has been even more successful than we anticipated, and we now find ourselves part of a new wave of plant-based pioneers. The one big lesson we have learned from our bold experiment: never underestimate your guests. A key focus for us has been ensuring we are creating something that still appeals to everyone – from vegans to flexitarians, and those who are simply keen on expanding their palette. We are lucky enough to be working with some incredible suppliers across the rollout who share our passion for offering nutritious, delicious and sustainable food solutions. Companies such as V2 are really expanding people’s minds in terms of what is possible with plant-based cuisine and make it an easy entry point for those curious about trying some vegan spins on classic dishes”.
Further demonstrating the hotel’s trailblazing efforts, the new vegetarian offering will extend to in-room dining menus, which have been carefully curated by Ian Curley to ensure an approachable veg-led offering across the group.
Ovolo’s newly appointed Creative Beverage Director, Andrea Gualdi (ex-Maybe Sammy), will lead the drinks offering. The menu will feature seasonal cocktails and wines sourced from some of Australia’s most progressive producers, alongside a strong non-alcoholic offering as part of its new health-conscious direction.
Of spearheading the new drinks offering, Andrea Gualdi says, “Coming up with healthier, vegetarian-led beverage options has been a creative challenge that our team has really enjoyed. We have access to some incredibly progressive Australian producers, both in the alcoholic and non-alcoholic categories, and we’re proud to represent more of those producers across our new menus, with a strong focus on seasonality and local producers”.
The Ovolo team have created a ‘Veg Pledge Playbook 2022’ which includes information on the reasons Ovolo has made the switch with their food and beverage offering; what to know before you go veg; tips on defining food and beverage menus; and learnings along the way. The white paper will be publicly available via Ovolo’s Plant’d webpage on ovolohotels.com in support of those companies looking to move to a vegetarian-led philosophy and encouraging industry collaboration.
Committed to continuously finding ways to further reduce their environmental footprint, this launch comes off the back of several eco-friendly initiatives already implemented by the hotel collection in the past year. These include switching to free-range eggs, opting for a more a natural-led wine list, providing refillable water containers, using more planet-friendly paper on the menus and takeaway containers working with suppliers and Ovolo being an early adopter of removing plastic straws to eliminate plastic.
This also includes the bold move away from single use bathroom amenity plastics, all OMG Amenities being designed in a sustainable manner, and making use of re-fillable, tamper-free pump bottles which are HDPE recyclable. In addition to this, introducing reusable woven bags for slippers, and the use of biodegradable materials in laundry bags and packaging.
The iconic foodie event to take place next month, debuting at a new location
Sydneysiders, mark the diaries because one of the city’s most iconic foodie events is back! Announced today, the 2022 Sydney Night Noodle Markets presented by Citi will return next month for 6 nights from Tuesday 22 March to Sunday 27 March.
After a two-year hiatus, this year’s Night Noodle Markets promise to be even bigger and better as they take place at their new home: Prince Alfred Park, conveniently located next to Central Station.
Each evening, the popular park will be transformed into a vibrant, open-air Asian street food festival, with live entertainment and hawker-style stalls and pop-ups serving up their most drool-worthy dishes, drinks and bites.
From steaming hot dumplings to melt-in-your-mouth bao and Insta-worthy desserts, Sydneysiders and visitors will have the chance to feast on an array of sizzling, sweet and spicy meals and morsels from an exciting mix of popular local, national and interstate eateries. Vegan, vegetarian and gluten-free options will also be plentiful.
Expect tasty treats from crowd-favourites Flying Noodles, Wonderbao, Gelato Messina, and Twistto to name just a few of the stallholders onboard, with more to be announced in the coming weeks.
Along with live entertainment, lion dancers and a pets-welcome policy, this year’s Markets will also feature pop-ups from popular partner brands. These include Citi Central, this year open to all attendees and offering a laid-back lounge to enjoy drinks delivered directly to their table, a Gage Roads Beer Garden, an Aperol Spritz Kombi Bar, Rekorderlig Cider’s Rekorder-land, and Dan Murphy’s Zero% Bar which will be shaking fresh non-alcoholic cocktails. The Night Noodle Markets will also be serving Australia’s popular non-alcoholic beer Heaps Normal, a range of beverages from Coca-Cola Europacific Partners, and Celebrity Cruises will be giving people the chance to win a luxurious Japan cruise for two.
Samantha Elliott, Head of Digital Sales and Marketing at Citi, said: “Citi customers love to eat out and it’s great to be back partnering with the Sydney Night Noodle Markets. This year ‘Citi Central’ is open to all; a seated family friendly area, where guests can order drinks and have them delivered to their table, sit back and watch the sunset. We are excited to be offering a space where family, friends, and loved ones can catch-up and reconnect.”
Thanks to an exciting new partnership with Mr Yum, the experience will be transformed this year so visitors can spend less time queuing and more time eating. Diners now have the option to simply scan a QR code to view, order and pay for items on their phone through Mr Yum, with an SMS sent when orders are ready for pick up.
Mr Yum CEO and Co-founder Kim Teo said: “The Sydney Night Noodle Markets are one of Australia’s most popular food events and Mr Yum will make the experience in 2022 even better by offering mobile ordering for drinks and food. Ordering through Mr Yum will help people spend less time in a queue and more time feasting and we can’t wait to also welcome Sydneysiders into the Mr Yum Garden on site, where they can come to hang out and enjoy their meal.”
Venessa Cowell, Head of Nine Food Events said: “We can’t wait to bring Sydney the Night Noodle Markets this March. We are back with an amazing new home at Prince Alfred Park, a fantastic line up of stallholders, and we’re helping make the experience easier through ordering with Mr Yum. It’s guaranteed to be a great night out of feasting for friends and families. Visiting just once won’t be enough!”
WHAT: Sydney Night Noodle Markets presented by Citi WHEN: Tuesday 22 March to Sunday 27 March TIME: Tuesday | 5:00pm – 9:00pm Wednesday | 5:00pm – 10:00pm Thursday | 5:00pm – 10:00pm Friday | 12:00pm – 11:00pm Saturday | 12:00pm – 10:00pm Sunday | 12:00pm – 9:00pm WHERE: Prince Alfred Park, Chalmers Street, Surry Hills http://www.nightnoodlemarkets.com.au/sydney, #nightnoodlemarkets Stay up to date with Nine Food Events @goodfoodmonth
Ace Hotel Sydney has brought together a world class team for Kiln, its wood-fired rooftop restaurant set 18 stories above Surry Hills. The inventive Mitch Orr leads the kitchen as the restaurant’s Chef-Partner, with acclaimed Melbourne-based interior designer Fiona Lynch as the design partner for the space. The ground floor of the hotel — designed by Flack Studio — is anchored by the all-day eatery LOAM, alongside a coffee shop and a Lobby bar showcasing local producers. Mike Bennie, a champion of the Australian drinks scene, is helping to curate the hotel’s beverage menus. The debut of the ground-floor food and beverage venues will coincide with the hotel’s opening in Autumn 2022, while Kiln will follow shortly afterwards.
“Sydney has one of the most dynamic dining scenes in the world. It’s a community we’ve long admired — now we’re thrilled to be a part of it. Mitch and Mike have plotted a one-of-a-kind food and drinks program, just as Fiona’s design of Kiln has created a dining space that’s totally unique to Sydney. We can’t wait for everyone to experience it with us.” — Susan Buckley, Vice President of Food and Beverage, Atelier Ace / Ace Hotel Group
Mitch Orr brings an innovative yet unpretentious approach to cooking. He utilizes strong umami flavours — soy, fish sauce, dashi, dried mushrooms — and draws inspiration from the flavour-rich cuisines of Italy, Japan and Southeast Asia. At Kiln, he’ll harness the open flame, smoke and smolder of the kitchen’s wood-burning grill. The full menu is designed to be shared, and ingredients will follow the seasons and be sustainably sourced.
Kiln’s glass-walled dining room offers panoramic views of the neighborhood, and features two spacious terraces with fully retractable ceilings. The restaurant’s name is an homage to Ace Hotel Sydney’s previous history as the Tyne House brick factory, which was built above one of Australia’s first ceramic kilns. Kiln will be open nightly for dinner service, and on weekends for brunch.
“Cooking with fire is the most elemental part of cooking, and something every chef loves doing, whether on a hibachi grill in your garden or on a live fire grill that’s the centrepiece of the restaurant. You can do so much more than just grill on a fire – char and smoke will play a big part in the menu, whether in the building of rich, umami sauces, or to lightly touch proteins and vegetables left to cook in the residual heat of the grill. The menu will be structured around sharing — heavy on snacks to start, before moving into a raw section, and then the larger vegetable and protein-led dishes — all with lots of bright acidity to finish the dish, which is exactly the way you want to eat in the open space.” —Mitch Orr, Chef-Partner, Kiln
Fiona Lynch is an award-winning interior designer based in Melbourne, who launched her independent studio, Fiona Lynch Office, in 2013. Wielding a fine arts background, Fiona is known for her work’s nuanced blend of raw materials and refined touches, with a focus on local craftsmanship and custom furniture and lighting.
For Kiln’s dining room, Atelier Ace tasked Fiona with making the space feel distinctly Australian. For inspiration, she looked to legendary Italian-Australian architect Enrico Taglietti and his seminal work in the 1970s. From there she enlisted the help of talented Australian makers and artists – such as Studio Henry Wilson for lighting – and sourced a wide palette of sustainable local materials, including Balmoral green and Harlequin granite, Huon pine and stringybark eucalyptus. To soften the dining room’s hard surfaces and generate a warm, nostalgic feel, Fiona collaborated with Spacecraft Studio to create a custom painted linen using a pigment made from materials found during the excavation of the property’s build site. This linen, used as drapes adorning Kiln’s walls, further roots the restaurant in both its native Australia and its home in Surry Hills.
“The space itself was a very inspiring place to start – we leaned into the fact that the rooftop is in dialogue with the city, keeping guests in connection with the location. The vastness of the space prompted us to create multiple zones to allow for different experiences and moods throughout. From my first conversation with Atelier Ace, they very much wanted the Sydney property to feel local and to have a fully Australian context. This was a perfect fit for my priorities and proclivities too, so I’ve made sure that natural Australian materials and makers are highlighted – and that everything has been sourced locally. The palette came together quite organically to reflect the Australian landscape in a beautiful nostalgic way that is reminiscent of ’70s Australia, with muted earth tones that feel inviting and familiar.” — Fiona Lynch, Interior Designer, Kiln
On the ground floor, designed by Flack Studio, LOAM – a sister location to the restaurant at Ace Hotel Downtown Los Angeles – will serve a relaxed, all-day menu of local and regional seasonal produce, and sustainable meats and seafood. LOAM will offer breakfast, lunch and dinner daily. The coffee shop features Sydney’s own Mecca Coffee, as well as draft wine. Continuing a longstanding Ace Hotel tradition, the Lobby aims to be a welcoming community hub for locals and travelers alike. The bar menu will offer wines by the glass, craft beers and cocktails in addition to snacks and shareable small plates. The Lobby will also regularly feature open-to-all arts and cultural programming.
Mike Bennie is a connoisseur of all things brewed, distilled and fermented. He is co-founder and partner in the landmark P&V Wine + Liquor Merchants, co-founder of the Drink Easy Awards and is a prolific wine and drinks writer. At Ace Hotel Sydney he will bring his extensive experience to the curation of opening day drinks menus for each of the hotel’s four food and beverage venues. Mike also has plans to collaborate on beverage-centric events.
“I’m stoked to have the opportunity to create a drinks program that’s truly reflective of the current state of Australian drinks, with a sense of fun and wonderment that engenders a sense of community around the hotel and its spaces – and is as inclusive as the hotel itself. I’m very privileged to have access to so many incredible producers, small runs of drinks and have made a commitment to unearthing new and exciting things that will form a part of the ever-changing menus at Ace Hotel Sydney.” —Mike Bennie, Drinks Consultant, Ace Hotel Sydney
Reservations beginning May 1st, 2022are available for booking at https://acehotel.com/sydney, with high season rates starting at$359 AUS / $290 USD.
Ace Hotel Sydney is developed in partnership with Golden Age Group.
Two of Melbourne’s cheese icons, That’s Amore and RIPE Cheese have joined forces to create the first ever Burrata Toastie.
This Burrata Toastie is filled with Caciotta Pepper, Smoked Caciocavallo and Beetroot Marmalade. It is then topped with a whole burrata and freshly cracked pepper (mix of black, white, pink and sze chuan). The Burrata Toastie can be purchased at RIPE Cheese located at the Queen Victoria Market between March 4th to May 1st 2022 for $15.
“Everything from the cheese, to the bread, marmalade and garnish are proudly made in Victoria. This plays true to our ethos at RIPE where we support all things Aussie! It’s also a great privilege to be working with iconic local cheesemaker, That’s Amore” says Hakim Halim, RIPE.
“It is an honour to be collaborating with RIPE to create this unique toastie using 3 of our cheeses,” says Giorgio Linguanti, That’s Amore.
Tasters are encouraged to record themselves popping the burrata and share the ooze on Instagram by tagging @ripe.cheese and @thatsamorecheese with #burratatoastie. 1 winner every fortnight* will be randomly selected to win a bucket of 10 That’s Amore burrata valued at $80.
*Winners will be drawn on 20/3, 3/4, 17/4 and 1/5.
Ahead of the 2022 Mardi Gras celebrations, Brick Lane Brewing, Australia’s number one independent brewer, has partnered with BWS and Dan Murphy’s to launch a limited edition version of its award-winning One Love Pale Ale. The ‘Loud & Proud’ One Love Pale Ale will enable people to spread a message of hope, love and inclusion for the United We Shine event.
100% of the proceeds will go to the Pride Foundation Australia which is dedicated to building a society where all LGBTQIA+ people experience equality and inclusion.
“Brick Lane has always had community at the heart of what we do, and we are committed to a world of inclusivity and creating an environment where everyone is welcome. This year we wanted to do something special to celebrate Mardi Gras and support the Pride Foundation Australia. By partnering with the teams at Dan Murphy’s and BWS on the limited edition Loud & Proud One Love beer, we hope to spread unity, love and togetherness to even more people. We’re honoured to support the important work at Pride Foundation Australia who are at the forefront of change, as we celebrate our peers as members and allies of the LGBTQIA+ community.” – says CEO Paul Bowker.
‘Loud & Proud’ One Love Pale Ale is a soft bodied pale ale bursting with bright hop aromas and stone fruit, passionfruit and citrus flavours. The beer is golden straw in colour with a soft, delicate haze from malted and flaked wheat in the brew. Late and dry hopping delivers fresh hop aromas and layered fruity and tropical flavours .
‘Loud & Proud’ One Love Pale Ale will be available to purchase across the east coast at BWS and Dan Murphy’s stores and online.
Get together. One Love.
What is Pride Foundation Australia?
Pride Foundation Australia provides funding for projects that address the systemic disadvantage of LGBTQIA+ communities and individuals in Australia.
Despite achieving marriage equality in 2017, many Australian LGBTQIA+ communities still face significant disadvantages and discrimination.
Pride Foundation Australia is a national philanthropic foundation run by volunteers, specifically focused on addressing lesbian, gay, bisexual, trans, gender diverse, queer, intersex, asexual and other LGBTQIA+ community issues in Australia through targeted funding around dedicated research, training development and community support.
Let’s not overcomplicate this because Mardi Gras is one of the most fun and exciting events in the calendar year and this means over-the-top cocktails and crowd-pleasing pitchers. We’ve pulled together a collection of stand-out & show-off recipes that will have your pre-parade party the talk (and envy) of everyone that didn’t make the cut.
Patrón Tequila Sunrise
This classic tequila sunrise cocktail with fresh orange juice and grenadine is made brighter by Patrón Silver – the perfect party starter!
Patrón Silveris available at Dan Murphy’s and BWS stores nationally for an RRP of $96.00
Grey Goose Punch Bowl
The Holiday Punch Bowl cocktail will be a crowd pleaser this Mardi Gras . Made with GREY GOOSE Vodka, pomegranate juice, and black tea – it is perfect to cocktail to share with friends and family!
After two years without shows the food and hospitality industry is eagerly awaiting the opening of Foodservice Australia at the Melbourne Exhibition centre this Sunday.
Event Director Tim Collett says ‘after surviving lockdown the food industry is on the crest of a massive rebound. Everyone wants to reconnect and rebuild. A tradeshow is the obvious place to catch up and discover the new food and equipment trends. I have no doubt this will be the biggest and most important show we have ever run’.
Foodservice Australia runs from 27 February to 1 March at the Melbourne Convention & Exhibition Centre. It will have over 450 exhibitors and special events including the National Restaurant Conference, Aged Care Catering Summit, Chef of the Year Competition, Chef Success Workshops, Café School, Sweet Spot and the famous Bocuse d’Or.
On the food side there will thousands of new products to see and sample. They include ingredients, convenience products, gourmet products, snacks and beverages. There are also dedicated sections for artisan producers and plant-based ingredients.
On the equipment side visitors will be able to try out the latest catering equipment including ovens, fryers, slicers, toasters, knives, refrigeration, benches and coffee machines. There will also be the latest point of sale systems and packaging.
Collett says they have worked closely with the government and industry to ensure the show can run safely and successfully. He says ‘the MCEC is one of the safest indoor spaces in Melbourne. Everyone needs to be vaccinated and wear a mask except when sampling. But we are all used to this now and the show can move forward with minimal disruption”.
Asked about the impact of lockdowns Collett said the event industry had been smashed. ‘Nobody could ever have anticipated a 24-month shutdown. We have worked extra hard to keep people engaged through all the delays and cancelations. I am just so grateful our suppliers, presenters and exhibitors stuck with us. It is exciting to see events returning and we are absolutely ready.’
Visitor registration is now open. Entry is free but you must be over 16 and work in a food or hospitality business. For online registration visit www.foodserviceaustralia.com.au
Celebrate this World Margarita Day at The Douglas Club
Taking place on Tuesday, 22 February, World Margarita Day is a well deserved celebration of this heavenly tequila fuelled cocktail.
Opening specially for World Margarita Day, The Douglas Club will be serving three Margarita specials created by Bar Manager Gee Shanmugaman – an expert in decadent cocktails.
Gee’s $16 specials will include:
Classic Margarita
Spicy Margarita
Tom Douglas – Cucumber and agave syrup, with a Douglas Club spin: created in the style of crips and agave-forward, emphasising the flavour of the Mezcal. It’s a balance of smoky, fresh and sweet.
Sink into one of The Douglas Club’s emerald green sofas and watch the master mixologist at work.
Time and date: Tuesday, 22 February from 4pm Price: $16 per margarita Bookings: N/A Terms & Conditions: N/A
Built by Aussie tradies and towed by the Brand-New Mazda BT-50 SP, “The Mazda BT-50 Pub That Trade Made” will visit Melbourne, Lennox Head and Brisbane this month, serving Heaps Normal non-alcoholic beer
To raise a cold one to our tradies and showcase the outstanding towing capabilities of the Brand-New Mazda BT-50 SP, Mazda Australia has unveiled The Mazda BT-50 Pub That Trade Made.
Travelling along the east coast from Melbourne to Brisbane via Lennox Head from 7 – 14 March 2022, The Pub That Trade Made will exclusively serve Australia’s award-winning, non-alcoholic Heaps Normal Quiet XPA and is made possible by the Brand-New Mazda BT-50’s impressive three tonne towing capacity.
Built by a team of eight tradies over seven weeks at a top-secret warehouse location in Melbourne, Mazda enlisted the expertise of carpenters, sparkies, painters, plumbers and builders to bring The Mazda BT-50 Pub That Trade Made to life. Measuring four metres long and weighing in at three tonnes, the centrepiece is a custom built bar where locals and tourists can enjoy one off the wood after a hard day’s graft.
Mazda Australia Marketing Director Alastair Doak says: “We’re so excited to bring The Pub That Trade Made to life and salute our tradies who keep Australia moving, day in and day out. Celebrated for its mix of on-road refinement, off-road capability, and class-leading safety credentials, Mazda’s Brand-New BT-50 ute was built for jobs like this one.”
Heaps Normal co-founder Andy Miller says: “At Heaps Normal, we’re all about helping people create their own normal and in doing so, changing the conversation around drinking in Australia. There’s nothing better than a cold one at the pub at knock-off. So what a great way to turn that tradition on its head with a pub on wheels paired with our Heaps Normal Quiet XPA — real beer without the downsides.”
The Mazda BT-50 Pub That Trade Made and its 1,700 kilometre journey along the east coast of Australia is made possible by Mazda’s premium utility vehicle which boasts the very best on-road refinement, off-road capability and class-leading safety credentials. Powered by a 3.0-litre turbocharged diesel four-cylinder engine, the Mazda BT-50 SP gets the job done, every time.
Championing Victorian produce and Melbourne city’s comeback
Unique, two-level floating bar and eatery Yarra Botanicals will open in Southbank on Thursday 10th March, giving Melburnians and visitors alike another new reason to return to the heart of the city. Bookings are now open for the highly anticipated new all-year-round venue, which cost $5.2million to build and is championing Victorian producers with a 100% Victorian beverage menu & 90% Victorian food menu*.
Floating on the Yarra River, the venue will offer a relaxed setting for up to 690 guests, with sweeping city views and Southbank’s bustling promenade alongside. Guests will enjoy a unique eating and dining experience where they can feel immersed in an inner-city garden oasis.
Partnering with Drink Victorian, Yarra Botanicals is committed to a 100% Victorian drinks list. The all-local line up is extensive, with cocktails, wines, beers, ciders and premium spirits. A variety of Yarra Botanical flavours grace the Signature Yarra Botanicals Spritz menu which the Peculiar Pepper Berry Spritz (Billson’s Alfred Peculiar gin, grapefruit, Pepper Berry, Prosecco and soda) and Lemon Myrtle & Jasmine Spritz (Four Pillars gin, Lemon Myrtle, jasmine water, Limoncello and soda). Victorian producers include Two Birds Brewing, Rochford Wines, Fixating Brewing and Grainshaker Ausvodka.
The food menu celebrates the bounty of seasonal produce available from Victorian farms and fisheries, and proudly name drops the Victorian regions that power each dish. Executive Chef Telina Menzies’ menu is designed for socialising and sharing, with tasty snacks, fresh local seafood and six woodfired pizzas.
The 90-hour sourdough pizzas are made from Aussie stone ground flour, water and Mount Zero pink river salt. Soft cheeses are by That’s Amore Cheese, meats are from Salt Kitchen and the vegetables are Victorian. The pizzas flavours are Classic Tomato with mozzarella, basil (Yarra Valley), Squid with Murray Cod Belly, scallop, tomato and chilli (Coastal Victoria), Western Plains Pork & Fennel Sausage with honey, radicchio and ricotta (Yarra Valley), Kent Pumpkin with Meredith goat’s cheese, Warrigal greens pesto & smoked mozzarella (Meredith), Prosciutto with fig, tomato & smoked mozzarella (Ballarat) and Wattle Bank Farm Oyster Mushroom with radicchio & smoked mozzarella (Wattle Bank).
Hero dishes include Hand Stretched Burrata with rosella, green tomato, basil & jalapeno (Gippsland), Pickled Portarlington Mussels with nduja, garlic, aioli, curry leaf, pizza fritto dippers (Bellarine Peninsula), Lakes Entrance Calamari with native spiced salt, confit garlic and lemon (Lakes Entrance), Local Whiting with Ronin kelp, soy & lemon aspen caramel, pink grapefruit & finger lime (Port Philip Bay) and Halloumi with new season fig, honey and mountain pepper (Yarra Valley).
A Feed Me Menu will be available for groups of 15-30 which includes a selection of signature snacks for $50.
For dessert, guests can enjoy a cone or cup of plant-based Hemp Soft Serve, available in Roasted Wattleseed & Choc or Lemon Myrtle & Lemon Custard.
Every weekend, guests can enjoy sun-drenched brunch sessions aboard Yarra Botanicals. For $69per person, guests can enjoy a signature Yarra Botanicals Gin Fizzer on arrival, a choice of brunch item, 2 Yarra Botanicals gin cocktails and a Hemp soft serve cone. The brunch package is bookable for every Saturday & Sunday from 11am – 1pm.
The floating bar & eatery will span across two levels with Melbourne’s stunning cityscape as the backdrop. As a year-round venue, it has been designed with Melbourne’s four seasons in mind. From lattice pergolas on the lower deck to oversize market umbrellas providing protection from both the hot sun and rain to heaters, blankets and rugs for extra warmth in the cooler months.
Yarra Botanicals is a green oasis, decked out with native plants and aquatic vegetation, including climbing vines, native trees, planter boxes, herb gardens and edible plants. Patrons will enjoy the memorable Australian experience that has been intertwined into the design and feel of Yarra Botanicals.
Yarra Botanicals has been designed to be installed with minimum impact on its surrounding natural environment and will have a dedication to nature and sustainability. Working closely with Parks Victoria, the team kept sustainability at the core of the venue’s philosophy. Supporting local was just the start, with minimising waste, no single use plastic for consumers, using recyclable packaging wherever possible, using energy efficient strategies and separating organic and recyclable waste to divert from landfill on the agenda.
The unique venue, from Melbourne-based hospitality group Australian Venue Co, is set to become Melbourne’s newest landmark destination, attracting Melburnians and tourists alike back to the heart of the city once again.
Entry into Yarra Botanicals is free, and the venue will be open 7 days a week. Bookings are encouraged with walk-ins available.
*Approximately 90% of food will be sourced within Victoria, with a small percentage of items sourced from interstate when not available in Victoria. Victorian producers are encouraged to contact Yarra Botanicals to submit their product via the supplier page on the website.
Nose-to-tail workshop and long lunches showcasing regeneratively farmed beef in the Byron Bay Hinterland
Over the last weekend in March, Frida’s Field restaurant and farm will pay homage to their holistically reared Angus-Wagyu cattle by hosting a special nose-to-tail beef celebration. Located just 10 minutes from Bangalow in the Byron Bay Hinterland, the weekend will kick off on Friday 25th March with an interactive 3-hour experience featuring a “forage and harvest” farm tour plus hands-on introduction to seam butchery and nose-to-tail cooking demonstration in the restaurant kitchen. Run by Head Chef Alastair Waddell, three-time winner of the SMH Good Food Guide’s One Hat Award, together with Frida’s Field founders Edward Rawlings and Jeanie Wylie.
The exclusive workshop invites guests to learn how to break down a whole beast and use “seam butchering” techniques to discover lesser-known yet highly-prized cuts of beef which are not typically seen when an animal is butchered commercially, including cuts such as the “flat iron”, “Denver steak”, “chuck ribeye”, “petite tender” and “bavette”. The unique flavour profile and texture of these different cuts will be experienced by guests as they come off the grill, and enjoyed with a delicious selection of locally-sourced wines from the New England and Granite Belt regions, plus Byron region beers. Chef Alastair will explain how to create delicious dishes that utilise the whole animal from tongue, tripe and kidney, to shank, brisket and flank, and showcase different techniques such as charcuterie, wood firing, braising, and rendering.
Guests will then enjoy a walk around the paddocks to see the herd in action and learn how holistically[1]reared beef and pasture diversification improves the organic matter in soils and actively sequesters carbon from the atmosphere. Followed by a short stroll up to the farm’s market garden to harvest a selection of herbs and aromatics, which they will then learn how to transform into a range of condiments that pair perfectly with beef – including freshly-made horseradish cream, salsa verde, and mustard.
This nose-to-tail beef workshop will be the first of a series of seasonal educational events that will roll[1]out over the year. Guests are recommended to return the following day to experience nose-to-tail dining at its finest with a celebratory 5-course nose-to-tail long lunch using Frida’s own holistically-reared Angus-Wagyu beef. Held on both Saturday 26th March and Sunday 27th March, these special nose[1]to-tail long lunches will be open to all.
The menu is carefully curated by Chef Alastair Waddell to showcase all parts of the animal to honour of its life and demonstrate that minimising food waste can be a true gastronomic treat. Example dishes include Charred raw beef, egg yolk, sweet potato chips; Cured and smoked brisket and flank, horseradish, sauerkraut; Woodfired prime cut of Frida’s beef, preserved mushrooms, béarnaise; Slow cooked shin, root vegetables; and Chocolate delice, bone marrow caramel.
“We are extremely proud of the time and energy that we put into managing our beef holistically; and we know that this translates into better quality beef. We’re hosting this event so people can come together and taste the difference; to encourage people to be more conscious of where their meat comes from and how it is grown; and get people excited about minimising food waste and using the whole beast by experiencing how delicious less “premium” cuts really are. We understand that there is a lot of controversy around the environmental impact of beef production, but we also know that not all beef is equal – grass fed and finished beef that is raised with low-density stocking rates using rotational cell[1]grazing is completely different from mass produced grain-fed feed-lot beef (just as large scale monocrops of vegetables that have been heavily treated with synthetic fertilizers and pesticides are completely different from small-scale organically reared vegetables). What better way to get people interested in these issues, than by coming together to enjoy delicious food in a beautiful setting?” – says founder Jeanie Wylie.
How to Book
Friday 25 March: $250pp for the workshop including class, farm tour, snacks and paired beverages.
Saturday 26 March and Sunday 27 March (just one lunch sitting): $120pp for 5-courses, plus $75pp for paired beverages.
Places will be strictly limited to just 20 guests for the workshop and 80 guests per 5-course long lunch, so book early via the website http://www.fridasfield.com.
Environmental Story Behind the Beef: Frida’s Field is part of the growing regenerative agriculture movement, and uses farming practices that actively reverse environmental degradation while producing food that is more natural, flavourful and nutritious. In addition to their organic market garden and agroforestry food forest, they run a small herd of Angus-Wagyu cattle which they breed and manage with holistic principles. Their 120 acres is divided into 16 smaller paddocks that they rotate the cattle through every few days. This process of resting and grazing the pasture improves the organic matter in the soil which actively removes carbon from the atmosphere. The cattle’s natural behaviour (plant biting, saliva, urination, defecation, trampling) interacts with the pasture and its supporting soil, adding plant litter and manure which earthworms and microorganisms decompose. The process of decomposition releases nutrients which strengthens the pasture and builds humus which stores plant nutrients, holds moisture and improves soil structure, thereby acting as a carbon sink.
About Alastair Waddell Born in Glasgow, “Ally” received top notch classical training at two of Scotland’s most famous culinary institutions – The Bistro at One Devonshire Gardens as well as The Georgian Room at Cameron House – both of which have earned AA’s prestigious 3 Rosette rating. After working in the United States, Ally relocated to Australia where we worked at Bistro Guillaume in Melbourne before rising to Executive Head Chef at Qualia on Hamilton Island, where he was awarded numerous accolades, including the SHM Good Food Guide’s 1 hat (twice), Hotel Chef of the Year, Hotel Restaurant of the Year and Conde Nast Traveller’s World’s Best Resort. As the former Head Chef of Harvest Newrybar, he again was awarded a 1 hat in the SMH Good Food Guide. Ally has lived in the Byron Bay region since 2017, where he has forged strong connections with many local growers and producers. His menus showcase his classical training and deft skills in creating delicious, produce-driven cuisine using seasonal crops grown on-site and other local producers.
About Frida’s Field Frida’s Field is a paddock-to-plate eatery set on a 120 acre farm just 10 minutes from Bangalow in the Byron Bay Hinterland. It’s owned and operated by Edward Rawlings and Jeanie Wylie, who live on-site with their three young children. Their three long lunches per week are carefully curated by award[1]winning chef Alastair Waddell to celebrate the seasons, their ecological farming practices, and the amazing produce of the Northern Rivers region. Rawlings and Wylie are striving to transform their property from a blank canvas into a productive farm using regenerative farming techniques. They manage a small herd of around 50 Angus-Wagyu cattle, a food forest orchard and a quarter acre organic market garden. By bringing customers onto their farm to enjoy bountiful long lunches, they are able to keep reinvesting in expanding their ecological farming system and its integration with the farm restaurant.
There’s also a self-contained onsite cottage, a renovated coach-house from the 1890s, that’s available to book for a stay. It has its own chef’s kitchen, stunning farm views, and big windows that let in plenty of sun.
Following the success of its launch last year, payo, Australia’s first, ‘Eat Now, Pay Later’ app, is excited to announce a new way to pay, with the launch of its payo checkout offering.
The first of its kind, the new time saving platform will be rolled out from this month across payo’s partnering restaurants and beyond. Enabling customers to pay their bill in seconds, payo checkout’s unique offering increases customer satisfaction, removing wait times for the bill without the need to sign up to an app. Customers can enjoy their meal at the table and check themselves out using the unique payo checkout QR code on the table.
Each table’s uniquely branded QR code is fully integrated into the venue’s point of sale system, allowing contactless payment, bringing up the bill when scanned, after a customer completes their meal. From there, customers can select from three different payment options including Apple Pay, Google Pay or payo where they have the option to pay in 4 interest-free, equal instalments. To use payo checkout, app download is not required to make payment, making it a smooth payment process for the customer.
No more awkward conversations about who ordered what and no more complaining about service from having to wait too long for the bill or not getting the waitstaff’s attention. Those paying with payo checkout can easily pay the bill when they like, split the bill and leave a tip.
Built by hospo for hospo, payo’s new self-checkout offering is also designed to address inefficiencies and streamline workflows, with over 30% of waitstaffs’ time spent on managing bill payments. The first of its kind to market, it is also helping provide solutions for other challenges facing the hospitality industry, including staffing shortages which has become an increasing issue in the current, pandemic climate. This allows restaurants to welcome more customers into their venues, due to a faster turnover time through payo checkout.
Co-Founder and CEO of payo, Taf Chiwanza, said, “Hospitality still has many dated practices. As an example, a table of 8 that wants to split a bill will wait to scan a payment terminal and the staff has to enter the amount 8 times. Payo’s split the bill option solves this problem. We are changing up how things have been done for decades. The same way grocery stores revolutionised the payment process with self-checkouts, we are now doing this for restaurants. Table technology is a growing channel that is increasingly being adopted by venues across Australia.”
Businesses can implement this offering with payo’s easy set up process: • Register your business with payo • The onboarding team will attend your venue to set up • Match the QR codes to the tables in your POS • Start receiving payments from your customers!
Match an IPA with afrobeat or a sour with psych-folk when Beechworth’s High Country Hop returns in April. Join Bridge Road Brewers in celebrating the Victorian hop harvest by indulging in Australia’s favourite destination beer and music festival.
Step into beer-music heaven for a day of eclectic and transformative sounds. The musical line-up features Emma Donovan & The Putbacks, The Lazy Eyes, Ausecuma Beats, Cool Sounds, Middle Name Dance Band, Folk Bitch Trio, Rainbow Connection DJs, Uptown Brown + The High Street Shufflers.
Founded by Australian craft beer legends Bridge Road Brewers in 2015, the festival has evolved into a mainstay of the Victorian High Country, brimming with entertainment and the mashing together of like-minded producers, beer-lovers and music fans as they celebrate that most delicious of ingredients: hops.
With Australia’s largest hop farm just 20km up the road from Beechworth, Rostrevor Hop Gardens affords high[1]country brewers the best of the new season’s hops, and rightly bestows High Country Hop with the crown as Australia’s freshest beer celebration. It’s the perfect opportunity to see and smell the freshest beers, straight from the source, paired with a finely curated musical line-up.
Festival-goers will enjoy matching bands and beers from their hosts Bridge Road Brewers along with special guests Garage Project (NZ) and Mountain Culture (Katoomba). They’ll be joined by regional Victorian brewing royalty; Sailors Grave Brewing, Dollar Bill Brewing and Love Shack Brewing. The High Country will be represented by Bright Brewery, Mitta Mitta Brewing Co, King River Brewing and Billson’s Brewery.
Taste a series of unique ales made using locally-sourced hops, and attend talk and taste events at the Symposium, an opportunity to chat with and learn from brewers, growers and industry types. Beers not your thing? Discover the best of winemakers and distillers of the region. Food trucks including Beatbox Kitchen and Taco Truck will sort out hungry festival-goers, where they will be hand-picking a selection of tasty treats for all ages and tastes.
The High Country Hop Saturday 2nd April 11.30am – 9pm Beechworth Historic Precinct Reserve, 94 Ford St, Beechworth VIC 3747 Tickets: Adults $69 – includes a festival glass and 4 tasting tokens / Under 18’s –$15 / Under 5 – FREE
In the eighth episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the diverse emotions of the overall dining experience whether you are a critic, chef or diner.
Four chefs will compete in Melbourne on Sunday 27 February for the title of Bocuse d’Or Australia 2022 and the honour of representing their country in the world’s most prestigious culinary contest.
Tom Milligan, President Bocuse d’Or Australia and himself a previous competitor, says he is thrilled to present the contest at Foodservice Australia, after being postponed three times due to the pandemic.
“Although Bocuse d’Or does not have a high profile in this country, internationally this is the contest to end all contests,” he says. “We need to select a candidate who has the talent, skill and above all determination to succeed against the odds.”
The finalists for the Bocuse d’Or Australian Selection are:
• Sweta Baichoo – Chef de Cuisine, Pullman Melbourne on the Park Assisted by Commis Chef Rochelle Kao
• Leslie Chan – Head of Food Innovation & Training at Sushi Sushi Assisted by Commis Chef Christopher Sdregas
• Paul Golding – Head Chef, Snooks Catering Assisted by Commis Chef Tristan Spain
• Alex McIntosh – Head Chef, Sou’West Brewery Torquay Assisted by Commis Chef Sam Heritage
Each team has five-and-a-half hours to create a fish dish using whole barramundi, Port Philip Bay scallops and Victorian wild caught black lip abalone, then a platter featuring Black Angus Beef and foie gras. Each must be 50% vegetables or herbs and be served with three different garnishes.
They will be judged by a stellar lineup of 12 chefs led by Tom and Team Coach Scott Pickett, and the event will be compèred by Hilary McNevin, Gabriel Gaté and former competitors George Calombaris and Luke Croston.
“The Bocuse d’Or Australia 2021 is the first step on the road to Lyon, and also a thrilling competition in its own right,” says Milligan.
“Just to be selected to compete is a great honour for these chefs and the apprentices assisting them. “Each team will be judged not only on the flavour and presentation of their food, but also their discipline and efficiency in the kitchen.”
Already the Bocuse d’Or Australia 2021 has attracted sponsorship from Global Meats, Moffat, Chef’s Hat, Aquanas, Répertoire Culinaire, Bone Roasters, Abalone Council Victoria and Pommery; and it is hoped more companies will support the competition to secure Australia’s best chance in the international events.
Tom Milligan adds that after a gruelling two years for the hospitality industry, the Bocuse d’Or Australia 2022 will be an exhilarating experience for all the competitors and judges.
“We will be celebrating the true grit of everyone in our industry, as well as the passion, creativity, ingenuity and incredible skills that our finalists bring to their kitchens,” he says.
“I can’t wait to be inspired and amazed by the dishes that emerge on the platters and plates, and wish everyone good luck and happy cooking.”
Bocuse d’Or Australia 2021 Sunday 27 February 2022 Foodservice Australia, MCEC Doors open 10am. More information at www.bocusedoraustralia.com.au
Foodservice Australia 10am-5pm Sunday 27 June, Monday 28 June, Tuesday 29 June. Melbourne Convention & Exhibition Centre This is an industry-only event, visitors must work in food or hospitality and be over 16 years. Tickets are free online at www.foodserviceaustralia.com.au
Judges
Fish: Dan Arnold Restaurant Dan Arnold, Bocuse d’Or Australian Chef 2017 Jo Barrett Executive Chef, Harvest Deepak Mishra Director Culinary Services, Pullman Melbourne on the Park Scott Pickett Scott Pickett Group, Head Coach & Bocuse d’Or Australia Chef 2005
Meat: Romain Bapst Bocuse d’Or President 2011-14 Karen Doyle ACF National President Brad French Culinary Training Manager, Crown Resorts Andre Smaniotto GM Food & Beverage, Geelong Cats Stadium
Kitchen: Andrew Ballard Simmer Culinary, Bocuse d’Or New Zealand Chef 2019, 2021 Dale Lyman Chef Instructor William Angliss/ACF WACS Judge Stephen Nairn Executive Chef, Omnia, Yugen Bernd Uber ACF/ WACS Judge
The Finalists:
Sweta Baichoo was born and raised in Mauritius, where she cultivated a love for food using produce from her father’s farm. A graduate of William Angliss in both commercial cookery and hospitality management, Sweta continued her culinary journey working for events with Delaware North and Peter Rowland. She moved to Crown’s Waterfront restaurant before joining Accor in 2004. Working through the ranks of the global hotel group, Sweta gained experience at the luxury hotel Sofitel Melbourne and busy Novotels in Glen Waverley and Geelong. In January 2020 Sweta joined the team of recently renovated Pullman Melbourne on the Park as Sous Chef, this month she was promoted to Chef de Cuisine. Sweta aims to be an inspiration to future female chefs and was selected to be part of Accor’s RIISE network, promoting female leaders in the hospitality industry
Leslie Chan is from Hong Kong, where he trained and worked in hotels until he came to Melbourne in 1999 to study for his degree in Tourism & Hospitality Management at La Trobe University. Returning to Hong Kong in 2004, Leslie was part of the opening team at Disneyland, managing the kitchen teams at two hotels. A year later he moved back to Australia permanently, working at Sofitel and Kooyong Lawn Tennis Club before joining Holmesglen TAFE teaching Asian Cookery and Commercial Cookery. More recently Leslie worked with equipment supplier Comcater as the corporate chef for RATIONAL products and last year he joined Sushi Sushi as Head of Food Innovation & Training. Leslie is a competitive chef who has won many awards over the past 25 years and he is currently President of the Asian Chefs Association of Australia.
Paul Golding stood out as a talented chef right from his early days as an apprentice in Melbourne, named Holmesglen TAFE’s Apprentice of the Year for two years in a row and winning prizes at the Daryl Cox Competition for young chefs and at the Culinary Pro Am held at the 2006 Commonwealth Games. Since then he has held Sous Chef and Head Chef roles at some of Melbourne’s most prestigious sporting clubs including Melbourne Racing Club, Woodlands Golf Club and Huntingdale Golf Club. He has also assisted Steak Maestro’s Chris Wade and Simmer Culinary’s Andrew Ballard at major food events in Victoria and overseas. Currently Paul is Head Chef at a boutique catering company on the Mornington Peninsula, Snooks Catering, and is looking forward to challenging himself once again in the competitive arena of Bocuse d’Or.
Alex McIntosh was raised and completed his apprenticeship in Canada, but has called Australia home since 2006. A long-time fan of Bocuse d’Or, Alex was a finalist in the Bocuse d’Or Australia 2015, a judge for the fish dish in the Bocuse d’Or Australia 2017, and among the crowd cheering on Team Australia in Lyon in 2017. Over the past 15-plus years Alex has worked at Melbourne icon Cecconi’s, with Neil Perry at Rockpool Bar & Grill, with Jamie Oliver at Fifteen Melbourne and at The Atlantic Group as Head Chef. Alex then relocated to Geelong and most recently he spent almost five years as Executive Chef for Sea Change Hospitality Group, overseeing some of Bellarine Peninsula’s favourite venues. This year Alex joined the exciting brand new Sou’West Brewery, housed in the former Quicksilver building in Torquay, as Head Chef. For more information go to www.bocusedoraustralia.com.au
Nanas and flicks. That’s what comes to mind when you talk about Gordon street Elsternwick. Known fondly by many for the Classic cinema that’s been around for decades, showcasing the latest movies and film festivals, this quiet neighbourhood location tends to skip the gregarious gen Y and attract an older crowd. The next door eatery chopped and changed hands a few times, until someone from the younger Gen finally decided to put a ring on it, and create Copycat.
Coming from a hospo background, when asked about the name these cool cats ‘copied’ a bit from here and there to create their own epic adventure of a vibey bar, moody restaurant and sensational food and drinks to match.
Sprawled out onto the footpath, tables flow on to the outdoor terrace. You can hear incessant chatter, clink some dangerously smooth cocktails and soak up the afternoon sun well into a summer evening.
Inside it’s a different feel of a dark lit room. High ceilings and exposed brick, marble tables and drop down lights. Its a bit posh, very romantic and rather sophisticated, yet relaxed enough to wear your offensively high heels and cheeky smile.
As for the food, if you had to pinpoint a cuisine, it would probably be Mediterranean, ‘simpler just to say’ – quality food, done well.
To start, anyone who had dreams of a carb free diet to shed those extra Covid kilos’ will have them shattered when the flatbread arrives. This fluffy, warm sausage of dough is sprinkled with a generous za’atar pinch and sits next to a creamy white bean skordalia. Its like eating a puffy cloud dipped into heaven. Heirloom tomato salad is a colourful spectacle on a plate. Sweet and savoury flavours of cool refreshing watermelon and salty dehydrated olives are balanced together with shavings of creamy white shanklish (Although, whilst green tomatoes look so plump and pretty, they are a little bland in flavour). The stracciatella (described as the ‘really good bits inside buratta‘) may look a bit slip slop slap, but the taste of each component on the plate of robust caponata, crunchy pine nuts and luscious cheese are lipsuckingly good. On point in both aesthetics and taste is the octopus. Genty grilled tenderloins of the crustacean highlight their sweet notes and sit warmly on a Romesco sauce, pleasantly powerful without overpowering.
And then comes the Bombe. Much like the movies next door, their Bombe Alaska may be the climax of the show. With so much complexity of macadamia parfait, chocolate brownie and a sticky toffee marshmallow outer, this is a must have, must see – tell all your mates, and go back again. Bit like an Oscar award winner.
Bar wise, the space is inspiring with each beverage excellently executed with precision and finesse. And the wine, while not an overly large selection, has been cleverly crafted to suit its audience with some impressive rarely sourced standouts.
Bottom Line. If you once thought Elsternwick was for just for nannas and movies, now Copycat has arrived, think again.
Today Doshii, Australia’s leading hospitality tech integration platform, announced strategic partnerships with innovative apps EatClub, Payo, Consillion, Windcave and Restoke, in a significant move that cements Doshii as a true champion and partner of the hospitality industry.
Doshii enables hospitality businesses to simplify the way they operate by getting a venue’s apps talking to their POS system. This allows venue owners to accrue significant efficiency and cost advantages as they continue to be impacted by a wave of booking cancellations, on-going staff shortages and highly unpredictable environments. By seeking out and bringing together truly innovative partners, Doshii is at the forefront of the trends and technology that will support the industry moving forward.
“Working with more industry leaders continues to help venues on our platform. Today’s announcement is another signal of Doshii’s exponential growth, and we are connecting venues with some of the most progressive hospitality apps in the world on our platform. Our partnerships with EatClub, Payo, Consillion, Windcave and Restoke will enable, and act as the catalyst for innovation within the hospitality industry to provide real impactful results for operators,” says CEO of Doshii, Justin O’Donnell.
A global leader in dynamic pricing, EatClub is a world-first app that allows restaurants with empty tables to immediately upload last minute deals that customers can redeem. Offering deals at off-peak times, EatClub is creating new dining and takeaway occasions that didn’t previously exist. Payo is Australia’s first eat now, pay later app. Traditionally used for retail purchases, Payo is leading the ‘buy now, pay later’ trend within hospitality venues. By partnering with Doshii, Payo will be able to offer a seamless payment experience and expand their presence across more hospitality venues Australia-wide.
Consillion offers self-service cash solutions that completely removes the need for staff to handle cash, allowing venues to automate cash transactions, reconciliation and banking tasks. This leads to increased staff productivity, which has never been more important than in the current climate. Windcave, via Doshii, gives merchants a single point of EFTPOS integration for pay-at-counter and pay-at-table functionality, whilst Restoke helps restaurants automate their entire venue from a single platform. A partnership with Doshii enables Restoke customers to access more apps, allowing them to take control of their data and to further integrate operations across their food business for improved efficiency.
The expansion of Doshii partners comes off the back of recent announcements including DoorDash and the Restaurant & Catering Association who have aligned with Doshii, and recognise the value and impact that the platform can deliver. In 2021, Doshii saw a significant surge in customers with 70% of venues in Australia now able to leverage the Doshii technology. The steadfast growth of Doshii indicates a real need for greater efficiency, solutions and innovation in this space, which will be further delivered by the latest round of announcements.
For one night only join Tipico and Starward whisky as Aussie liquor meets polished Italian cuisine
Windsor’s favourite Italian jointTipico and Melbourne-whisky brand Starward have teamed up to host a one-night ‘miscuglio’ (that’s Italian for ‘mixture’) on Thursday, 24 February at the High Street restaurant.
Hosted by the team at Tipico and Matty Follent (Starward ambassador) the evening will feature a four-course whisky infused Italian feast, with cocktails to match. Expect to enjoy dishes and drinks including:
Antipasto Kingfish crudo with whisky gazpacho and crunchy radish Cocktail Sicilian Bellini: Two Fold infused peach granita, prosecco, ginger & honey foam
Pasta Crab & peas tortellini with whisky infused bisque Cocktail Torino sour: Nova, Sweet vermouth, lemon
Main Maple and whisky glazed aged duck breast, braised leg roll, figs and stracchino Paired whisky Brown butter washed Fortis, Chinotto syrup, bitters
Creating a feast on the night will be Tipico’s Head Chef Andrea Serrelli – a true maestro of Italian fare with previous experience working at Grossi Florentino, Merchant Osteria Veneta, SUD, and Trattoria Emilia – whilst Starward’s Matty Follent’s drinks pairings draw on his expertise as a Starward ambassador and previous time spent as Head Bartender at Bar 1806.
Time and date: 7:30pm – 10:30pm on Thursday, 24 February Price: The ticket price is $159.34 inclusive of a four-course dinner with cocktail pairings. Bookings: Via the Eventbrite link. Terms & Conditions: n/a
Book in advance to secure your spot at this one-night event with Tipico and Starward!
That’s Amore Cheese has kicked off its Class Program for 2022 and there are some exciting classes coming up. The Tortelloni & Ravioli Class will take place on 26th March followed by the Beginner Cheese Making Class on 9th April. Who better to learn from about making cheese than one of Melbourne’s best cheesemakers? The classes are really popular and always sell out quickly!
Whether a food connoisseur, simply a cheese lover or just looking for something new and fun to do with friends, the That’s Amore Cheese classes are an ideal way to connect with a local producer and develop some new skills.
The Tortelloni and Ravioli Class is led by Gianna Donnini, head pasta maker at Donnini’s, Carlton. Participants will be guided through the art of pasta making with this hands-on class that teaches how to make tagliatelle, spinach & ricotta tortelloni and pumpkin ravioli. From making the dough, to kneading, filling and shaping the pasta, guests will learn all the skills they need to make their own egg pasta using a domestic pasta machine.
The Beginners Cheese Making Class is for anyone who wants to learn about the full cheese making process. In the four-hour interactive workshop guests will learn how to make Italian style cheese from milk to the finished product. A few litres of milk will be transformed into Primo Sale (the mother of all cheeses), mozzarella and ricotta. The workshop is followed by a delicious Italian style lunch to chat about what has been learned and all participants will take home Primo Sale and mozzarella.
Dates for the two-hour Mozzarella Making Class have not been confirmed as yet but groups of 10 or more can book a private session. In this class guests learn the secrets to making silky smooth mozzarella in a fun and casual environment. The cheesemaker covers the basics of how the milk is transformed into curd before participants get hands-on and learn how to stretch the curd into mozzarella. They will also learn how to shape the mozzarella into bocconcini and trecce.
THAT’S AMORE CHEESE – CHEESE CLASSES
Tortelloni & Ravioli Class – learn how to make fresh pasta with Gianna Donnini Saturday 26th March, 10am Duration 3.5 hours Three hour hands on cooking class, cheese tasting and drinks, That’s Amore apron and recipes $125 per person
Beginners Cheese Making Class – from milk to cheese Saturday 9th April, 10am Duration 5 hours Four hour hands-on interactive workshop, gourmet Italian style lunch included as well as Primo Sale & freshly made mozzarella to take home $200 per person
More class dates to be announced soon!
That’s Amore Cheese classes are held at The Cheesery demonstration kitchen at 66 Latitude Blvd, Thomastown. Everything required for the class is included.
That’s Amore Cheese classes are the also the perfect gift for any foodie or those who like to learn more about what they eat. Not only can people buy tickets but gift cards are also available.
The designer hotel collection will become the world’s first to commit to an ongoing vegetarian-led offering
Independent and dynamic designer hotel collection, Ovolo Hotels announces its latest move in an ongoing pledge to ethical eating, conscious cuisine and cutting-edge veg, becoming the first hotel brand globally to commit to a vegetarian-led offering, Plant’d across its hotel restaurants, globally from Monday 14 February.
The announcement signifies a further progressive shift for the designer hotel collection ongoing, following the success of its ‘Year of the Veg’ campaign which launched in October 2020, where venues transitioned to a vegetarian only offering for an initial 365 days, serving up vibrant vegetarian and plant-based cuisine.
“Meat is being removed for a second year in a row at Ovolo Hotels. With a number of our Ovolo venues already serving plant-based cuisine, we have decided to go the full 100%. It’s been a strategic move, but Ovolo prides itself on being an industry leader. We believe that the world changes, therefore we continue to evolve – we want to ensure we are doing our bit to help preserve our environment, promote healthy eating and enhance the image of amazing vegetarian and plant-based dining,” said Ovolo Group’s Founder and CEO, Girish Jhunjhnuwala.
Jhunjhnuwala continued, “There has also been a lot of learnings along the way, and we want to share those insights with others in the industry and outside the industry considering making the switch to a vegetarian-led offerings or integrating it into their existing offering. That’s why we have created our ‘Plant’d Playbook’, which will be publicly available for all to access”.
Ovolo’s Group Creative Culinary Partner, Ian Curley has worked with the hotel’s restaurants to take the Plant’d veg pledge, including ZA ZA TA at Ovolo The Valley in Brisbane; Monster Kitchen & Bar at Ovolo Nishi in Canberra; Lona Misa at Ovolo South Yarra in Melbourne and Veda at Ovolo Central in Hong Kong; as well as Australia and New Zealand’s first vegan hotel restaurant, Alibi Bar & Kitchen at Ovolo Woolloomooloo (recently awarded Best Hotel Bar at the 2022 Australian Hotels Association Awards). All venues will launch with new menus from launch day.
Inspired by an increasing consumer interest in the many benefits of a plant-based diet, this change reflects Ovolo’s commitment to delivering on its customers’ desires, while promoting a ‘eating good to feel good’ mentality. Guests will continue to enjoy the quality food and beverage offering they have come to expect from Ovolo restaurants, while nourishing their bodies and feeding their souls through menus which reflect a renewed commitment to sustainability and wellbeing.
Of transitioning to a vegetarian-led offering, Ian Curley says, “Our move to vegetarian dining has been even more successful than we anticipated, and we now find ourselves part of a new wave of plant-based pioneers. The one big lesson we have learned from our bold experiment: never underestimate your guests. A key focus for us has been ensuring we are creating something that still appeals to everyone – from vegans to flexitarians, and those who are simply keen on expanding their palette. We are lucky enough to be working with some incredible suppliers across the rollout who share our passion for offering nutritious, delicious and sustainable food solutions. Companies such as V2 are really expanding people’s minds in terms of what is possible with plant-based cuisine and make it an easy entry point for those curious about trying some vegan spins on classic dishes”.
Further demonstrating the hotel’s trailblazing efforts, the new vegetarian offering will extend to in-room dining menus, which have been carefully curated by Ian Curley to ensure an approachable veg-led offering across the group.
Ovolo’s newly appointed Creative Beverage Director, Andrea Gualdi (ex-Maybe Sammy), will lead the drinks offering. The menu will feature seasonal cocktails and wines sourced from some of Australia’s most progressive producers, alongside a strong non-alcoholic offering as part of its new health-conscious direction.
Of spearheading the new drinks offering, Andrea Gualdi says, “Coming up with healthier, vegetarian-led beverage options has been a creative challenge that our team has really enjoyed. We have access to some incredibly progressive Australian producers, both in the alcoholic and non-alcoholic categories, and we’re proud to represent more of those producers across our new menus, with a strong focus on seasonality and local producers”.
The Ovolo team have created a ‘Plant’d Playbook’ which includes information on the reasons Ovolo has made the switch with their food and beverage offering; what to know before you go veg; tips on defining food and beverage menus; and learnings along the way. The white paper will be publicly available via Ovolo’s Plant’d webpage on ovolohotels.com in support of those companies looking to move to a vegetarian-led philosophy and encouraging industry collaboration.
Committed to continuously finding ways to further reduce their environmental footprint, this launch comes off the back of several eco-friendly initiatives already implemented by the hotel collection in the past year. These include switching to free-range eggs, opting for a more a natural-led wine list, providing refillable water containers, using more planet-friendly paper on the menus and takeaway containers working with suppliers and Ovolo being an early adopter of removing plastic straws to eliminate plastic.
This also includes the bold move away from single use bathroom amenity plastics, all OMG Amenities being designed in a sustainable manner, and making use of re-fillable, tamper-free pump bottles which are HDPE recyclable. In addition to this, introducing reusable woven bags for slippers, and the use of biodegradable materials in laundry bags and packaging.
Toasting goodbye to it’s wilder days of foot-stomping shenanigans, The Wild Rover is undergoing an evolutionary refurbishment. The Surry Hills institution will be unveiled as a sophisticated new dining and drinking destination – The Rover – this March.
Bringing the bustling charm of old and the sophistication of a dapper New York cocktail bar, The Rover will retain its former good time Irish heritage with an added lick of polish and a chic wine bar feel – a perfect option for a bite and drink before dinner, or a cocktail post meal. With a new look, fresh name and sparkling new interiors, The Rover will also include an expanded dining offering, from the expertise of Executive Chef Pip Pratt, of Bistecca and The Gidley, to evolve the food menu to pair with The Rover’s already stellar beverage line-up.
Co-owner and operator of The Wild Rover, James Bradey says, “Surry Hills has changed a lot since opening ten years ago with plenty of quality offerings opening their doors. We wanted the bar to evolve with it, stepping up to become somewhere guests can enjoy both food and drink with equal merit whilst retaining its iconic friendly character and all-are-welcome charm”.
With a refined British tavern feel, Chef Pip Pratt has crafted a generous New England-inspired menu boasting everything that’s great to share. Serving up delectable dishes such as a buttery prawn roll and famous house-made lamb sausage rolls, the menu will also provide guests an extensive offering of Australia’s best freshly shucked oysters. A focal point in The Rover’s new back bar, the rotating supply will feature Clair de Lune oysters from Bateman Bay’s Moonlight Flat, alongside a rotating selection of other east coast estuaries, as well as creole-spiced, fried Pacific oysters from Coffin Bay.
But the real star of the show will be Pratt’s take on an English classic – an elevated fish finger sandwich, inspired by the Indian influences and spices of his childhood growing up in the United Kingdom.
Retaining its renowned whiskey influence, The Rover will also be shifting focus to a 50-strong punchy and dynamic wine list, highlighting some of the best organic and bio-dynamic wines curated by award-winning sommelier Kyle Poole, formerly of Orana Restaurant, Rockpool Bar & Grill and Woodcut. The seasonal cocktail menu will also be getting a revamp, expertly crafted by 2019 Australian Bartender of the Year Alex Gondzioulis to incorporate fresh and elevated twists on much-loved classics as well as whiskey highballs using sodas and ferments made in-house.
The Rover joins Liquid and Larder’s stellar line-up of iconic Sydney venues including; The Gidley, Bistecca, Grandma’s Bar and The Whiskey Co-op. It also forms part of an ongoing rejuvenation of the bustling Surry Hills precinct, with several venues using the lockdown to breathe new life and evolve their offerings to adapt to the community’s renewed demand for dining and drinking experiences.
The venue will close for refurbishment on Saturday 19th February and reopen as The Rover in mid March 2022.
Introducing Sunday Feels at the Roadhouse in Byron Bay with a selection of Feels Botanical eau de vie cocktails by Dylan Leacey.
“The Roadhouse Bar menu focuses on sustainability as we try to approach a zero waste cocktail program, and Feels Botanicals is in line with our ethos of supporting local, quality, craft produce. The Feels range uses a unique combination of native botanicals and this adds a level of complexity and sensorial journey in the drinks, while delivering more mouthfeel, but without the need for additional sugar. – says Mixologist Dylan Leacey.
Every Sunday in February and March, visit the Roadhouse for Feels Botanical eau de vie cocktails, delicious food, and weekly changing live music.
Treat yourself to a Basking Tommy’s Margarita with Dylan’s zero waste orange liqueur made from left-over bar scraps (orange peel and flesh) which is fermented in alcohol. It’s packed with flavour and pairs beautifully with the hemp, quandong and kakadu plum botanicals in Feels Botanical Bask eau de vie grape spirit. Stir together with agave and lime juice, and you have the perfect Tommy’s Margarita.
Small batch Feels Botanical is 100% Australian owned, and free from grains, gluten, preservatives and added sugars. The eau de vie grape spirit Feels Botanical can be purchased directly from their website or at the Suffolk Park bottle shop, Sunrise Cellars, and The Little General Store in Newrybar. Cocktails can also be enjoyed at local venues including Bang Bang, Raes on Wategos, Harvest Newrybar, Super Natural, Daughter in Law and Mez Club. www.feelsbotanicals.com.au @feelsbotanicals
Restaurant delivery service Providoor will launch in Brisbane this week. Online orders will open on Thursday 17th February, with delivery from Thursday 24th February.
Prepared by restaurant chefs for delivery, the at-home meals eschew the ready-to-eat status quo, where, with little effort, they’re finished by the customer in their kitchen, actively involving people in a premium cooking experience and giving them as close to an in-restaurant meal as possible.
Providoor will launch in partnership with an impressive array of restaurants, including Siffredi’s, Evita, La Costa, NOTA, La Valle, NAIM, Southside, Brisbane Phoenix and City Winery, andBianca, Same Same, Stanley and Felons Brewing joining in the coming weeks.
Providoor founder and chef-owner of Melbourne’s Maha, Shane Delia, believes that Providoor no longer just alleviates the pressure lockdown puts on hospitality but is rather meeting an ongoing desire for consumers to be able to have a gourmet dining experience in their own homes.
Speaking about the expansion into Queensland Delia said: “I’m very excited to see the continued growth of Providoor with our Queensland launch. As an industry-led solution, the ongoing success of Providoor in Melbourne and Sydney has done a lot of good for the hospitality sector during hard times, and has also shown the untapped demand for premium restaurant delivery services. I am so thrilled that we can bring this opportunity to Brisbane restaurants and residents.”
For the first time, customers in northern NSW will also be able to order Providoor via Brisbane based restaurants, with delivery to Byron Bay and Tweed Heads. Queensland delivery areas include; Brisbane Metro, Gold Coast, Noosa, Sunshine Coast and Toowoomba. Food is delivered via certified cold freight for a flat $16.50 delivery fee.
Delia states “Providoor wasn’t set up as a quick fix. We have a long-term strategy and our expansion to Queensland is the next step in transforming the culinary experience.”
Providoor was founded by Delia, in 2020, and has since launched in Victoria, New South Wales and the ACT. In the last two years has driven more than $74M in revenue back into restaurants, delivering over 850,000 meals, with 78% of customers trying a restaurant for the first time through Providoor.
Rockpool Bar & Grill and Spice Temple are celebrating the long-awaited return of Melbourne Food & Wine Festival with exclusive guest chef appearances and dining experiences available during the prestigious event.
Acclaimed Chef Christine Manfield and Minyunbal woman, food activist and educator Arabella Douglas takeover Rockpool for one night, on Tuesday, 29 March.
The Guest Chef and Guest Speaker duo will present a five-course feast showcasing an incredible fusion of Asian and Indigenous ingredients, proudly produced by Rockpool Melbourne chefs.
Titled Greenstone and Gold, the exclusive event honours greenstone and its place in the Kulin nation of south-central Victoria and gold, in recognition of the Asian contribution to the building of Melbourne.
Sister restaurant Spice Temple Melbourne is hosting Western expert on Chinese and Sichuan cooking Fuchsia Dunlop for a spectacular one-night event on Wednesday, 30 March.
Fuchsia joins all-star team Executive Chef Andy Evans and Head Chef Josh Kerr to create a multi-course feast with paired drinks. Dishes promise to be hot, tingling and tantalisingly fresh.
For steak lovers, corporate diners and the Friday business lunch crowd there are two exclusive lunches to indulge in at Rockpool.
Rekindle the lost art of the long Friday lunch at Melbourne’s number one steak house and top-drawer drinks destination. Lock in a leisurely two-course High Steaks Lunch, with side dishes, a bespoke Martini on arrival and a glass of red wine. There are only 50 tickets available at each lunch on Friday 1st April and Friday 8th April, with bookings available from 12pm to 2.30pm.
Reservation Details:
Rockpool Bar & Grill | Greenstone & Gold Tuesday 29th March, 6.30pm-10pm $240 per person Make a reservation
Spice Temple Flame On with Fuchsia Dunlop Wednesday 30th March, 7pm-10pm $189 per person Make a reservation
Rockpool Bar & Grill | High Steaks Lunch Friday 1st April and Friday 8th April Bookings available from 12pm to 2.30pm $178 per person, per lunch View the full menu and make a reservation
Tickets are on sale to Melbourne Food & Wine Festival subscribers from today, and to the general public from Thursday 17th February
Begonia Byway installation by Hattie Molloy and Esther Olsson | Presenter program featuring Jamie Durie, Tim Bone and Simon Toohey
The full program for the 70th Ballarat Begonia Festival (11-20 March 2022) has been released with the free, outdoor event bringing Ballarat’s Botanical Gardens and city precincts to life with spectacular flower displays, installations, gardening workshops, live music, and more.
The 70th Ballarat Begonia Festival has something for everyone: garden lovers, young families with curious outdoor explorers, and those seeking a cultural getaway this autumn. Visit Ballarat and explore the historical and creative city in full bloom.
The opening weekend festivities will take place at the historic Ballarat Botanical Gardens from Saturday 12 to Monday 14 March. Visit the 150-year-old gardens to take in spectacular displays of 700 rare begonias in the Robert Clark Conservatory, marvel at intricate floral displays and installations including the event’s famous flower clock and illuminated swan, purchase begonias to take home (with sales continuing over the 10 days), explore the gardens with an audio tour, and much more.
Pick up expert gardening advice from presentations on the main stage including international award[1]winning designer and TV presenter Jamie Durie, plus enjoy cooking demonstrations from Simon Toohey and Ballarat local Tim Bone.
Festival goers are invited to make a day of it with plenty of green space to spread out with a picnic blanket. In addition to food, drinks, music and roving entertainment, there will be a variety of activities for kids on offer from crafting flower chandeliers to contributing to a fabric forest installation.
City laneway installations: Begonia Byway
New to the festival in 2022, three laneways in Ballarat’s historic city centre will come alive with begonia and nature-inspired installations co-created by artists Hattie Molloy and Esther Olsson. For Begonia Byway, McKenzie Street, Hop Lane and Police Lane will be transformed over the 10-day festival with immersive floral, light and art installations that embrace Ballarat’s historical connection to begonias and draw upon Olsson’s nostalgic memories of visiting the festival as a child. The playful and textural displays include pixelated begonias on glittering shimmer boards, a flower netting-inspired chequerboard floor, tussock grasses, neon begonias, and hay bales wrapped in floral designs.
Visitors can weave their way through the laneway installations towards Alfred Deakin Place which will be home to Ballarat’s Boom Box on Thursday, Friday and Saturday evenings throughout the festival. Hosting live music performances by local musicians, this pop-up stage will bring music to the streets of Ballarat. Food Truck Friday (11 and 18 March) will gather a collection of food trucks to complete an evening out in Ballarat’s CBD.
Kilderkin Begonia Gin and Begonia Drops
The enduring appeal of the begonia extends beyond city activations and floral displays with a variety of one-off begonia-inspired creations crafted by Ballarat locals to celebrate the 70th year.
Kilderkin Distillery has created a limited-edition Begonia Floral Gin by infusing begonia leaves, stems and carefully curated herb and fruit botanicals including chamomile and long-leaf waxed flower from the Ballarat Botanical Gardens. The natural, scarlet colour of Begonia Floral Gin was created by steeping the gin in begonia petals. Kilderkin Begonia Floral Gin will be available to purchase at kilderkindistillery.com.au from 11 March until sold out.
For something sweet, don’t miss trying Begonia Drops; Sovereign Hill’s classic hard-boiled lollies inspired by the colours of Ballarat begonias. Begonia Drops are available for purchase now until the end of March (or until sold out) at Sovereign Hill ($5/jar).
Other event highlights from the 40+ event program include Getting Started in Beekeeping Workshop hosted by Amanda Collins and Scott Denno (14 March), Paint your Begonia Watercolour Workshop at The Green House Ballarat (19 March), and Pinot and Picasso painting workshop (17 March).
Gardening workshops, tours and plant sales
Those with a green thumb can join gardening workshops and presentations throughout the festival. Caroline Parker from The Cottage Herbalist will lead a weed foraging walk around the Sovereign Hill grounds to introduce the historical and folkloric use of herbs (12 March), plus there will be tours of Sovereign Hill’s Speedwell Street gardens on each day of the festival.
For those keen to bring home a piece of the festival, plant sales will be available daily at Ballarat Botanical Gardens. More than 4000 begonias which are grown locally for 10 months of the year especially for the event will be available for purchase. Also in the gardens, the Gardeners Market (12-14 March) will feature local nurseries and horticultural societies offering a range of flowers, plants and garden gifts.
70th Ballarat Begonia Festival – Dates: Friday 11 to Sunday 20 March 2022 – Website: ballaratbegoniafestival.com – Cost: Free general admission with select ticketed events on sale now – Socials: Instagram: @ballaratbegoniafestival | Facebook: ballaratbegoniafestival | #BallaratBegoniaFestival
Key program dates: – Begonia Byway, McKenzie Street, Police Lane and Hop Lane: 11-20 March – Ballarat Boom Box live music performances, Alfred Deakin Place: 11, 12, 17, 18 and 19 March, 5-8pm – Food Truck Friday, Alfred Deakin Place: 11 and 18 March, 5-8pm – Ballarat Botanical Gardens opening weekend: 12-14 March, 10am-5pm – Power FM Ballarat Begonia Festival Parade, Sturt Street: 14 March, 11am
About Ballarat Begonia Festival
Established in 1953, the Ballarat Begonia Festival is an innovative garden-based horticultural event that showcases Ballarat’s natural assets including its unique and rare collections of begonias. For 10 months of the year, the City of Ballarat’s horticultural team grow and nurture thousands of begonias in over 500 varieties. The impressive collection is the rarest in the southern hemisphere. The annual event is held in March and represents an authentic part of Ballarat’s story. It is one of Ballarat’s largest events drawing thousands of visitors to the city. In 2022, the festival returns to its original 10-day format following two years of restrictions due to the COVID-19 pandemic.
History of Ballarat Begonia Festival
1953: The opening of the first Begonia Festival in Ballarat. 1954: Her Majesty Queen Elizabeth II visits the Festival. 1953-1993: Ballarat Begonia Festival hosts ‘Queen of Begonias’. A judging panel would select one woman to become the annual Queen of Begonias. Her role was to promote the Festival and appear in the parade. 1960: The ‘new’ begonia glasshouse in the Botanical Gardens was opened and floral clock was installed. It was the largest electrically motorised floral clock in the world at the time. 1964: The floral carpet was the first large-scale, live-flower floral carpet, measuring 30 feet by 21 feet and featured over 700,000 specially grown blooms. 1972: Festival introduces Princesses of Begonias (runners-up). 1973: Annual parade moves to Lake Wendouree. 1993: The Festival crowns its last Queen of Begonias. 1995: The newly opened Robert Clark Conservatory became a focal point of the Festival. 1999: The Festival celebrated 100 years of begonias being present in Ballarat. 2012: 60th year celebrations 2015: The world’s largest outdoor LEGO flower, made by The Brickman Ryan McNaught, was launched at the Festival. 2022: 70th year celebrations
Bodriggy Brewing Co. is set to once again host its summer sour beer festival Electric Kool-Aid. Taking place over three days from 11-13 March Bodriggy Brewpub will play host to ten of the best breweries in the industry, with a jam-packed program of diverse performances including dance, live music and more.
Festival-goers can expect a stellar entertainment line-up of over 30 acts, including Ben Fester, Big Yawn, Colette, Dawn Again, Greetings, Kgomotso, Polito, Squid Nebula, with more acts to be announced soon.
The participating breweries will be creating brand new froffs especially for the festival. The brand-new beers will include a mixture of kettle and barrel aged sours, fruity sour beers and more from the likes of Garage Project, Future Mountain, Dollar Bill Brewing, Black Arts, Sailors grove and Site FP.
In the meantime, Bodriggy will present Bodriggy Sunday Record Fair on Sunday 13th February, with the collision of Melbourne Backline and Sonic Rendezvous Music for an early afternoon eclectic vinyl dig, courtesy of one of Melbourne’s biggest collectors. Barry Sunset will be spinning vinyls come afternoon to accompany the ice cold froffs, tacos and thousands of records waiting to be flipped through.
On Thursday 24th February, One Night in Oaxaca, will transform Stingrays Upstairs into a saloon-turn-Latin-restaurant. A love letter to mezcal, craft beer and traditional Oaxacan food, the night will involve a specially crafted four-course banquet led by Bodriggy’s talented team of chefs. Enjoy enfrijoladas, memelitas and tamales among new and old friends and feast on mole and carne asada, expertly matched to a selection of craft beers and mezcal cocktails. This eclectic event presents old world hospitality in a new world space with glittering mirror balls and velvet booths.
Death by Taco is also back every Monday, where tacos at Bodriggy are $5, taco and pint combos are $15, and frozen margaritas are $12, all day.
Bodriggy Brewing Co. is the brainchild of Dr Morse owners Jon Costelloe, Anthony Daniel and Pete Walsh, featuring a huge bar with 64 taps pouring craft beers, wine and cocktails, and a dining area serving up delicious Latin American fare by chef John Dominguez. Guests can expect live music and DJs, offering so much more than a typical brewery.
Celebrating the end of summer has never been so sweet, with The Piccolina Gelato Project: 8 Chefs in 8 Weeks coming back for a second season.
The Piccolina Gelato Project sees 8 of Melbourne’s top chefs take over the specials board for a week. Each chef has designed 3 gelato flavours that the Piccolina team help bring to life, and offer across all of its six stores. The flavours showcase the cooking-style and ethos of each chef, all within a scoop of gelato.
The Piccolina Gelato Project 2022 features a line up just as impressive as its inaugural season and will run from Wednesday 16 February until Tuesday April 12.
From February 16, Piccolina’s specials board will play host to 3 flavours designed by the likes of Khanh Nguyen (Sunda & ARU), Peter Gunn (Ides), Zach Furst (Bar Liberty), Thi Lee (Anchovy), Hugh Allen and Sharon Brindley (Vue de Monde x Jala Jala collaboration), Almay Jordan (Neighbourhood Wine & Old Palm Liquor), Jo Barret (Future Food Systems), and Rosheen Kaul (Etta).
Following the success of the 2021 Project, Sandra Foti, owner and founder of Piccolina Gelateria, is excited to see this year’s flavours come to life.
“I’m so excited about this year’s line-up. Last year was just so amazing that I couldn’t wait to do it again.” says Sandra Foti.
“We’ve always tried to elevate the whole experience around gelato. We start with the quality of our ingredients and the dedication in preparing them correctly, through to the design and fit out of our stores; Melbourne’s best chefs being part of the Piccolina family and creating these incredible flavours just makes sense for us.”
The first cab off the rank will be Khanh Nguyen from Sunda, known for marrying native Australian ingredients with the flavours of Southeast Asia. Khanh Nguyen’s menu will feature a Coconut and Pandan Gelato topped with Beetroot and Plum Sorbet, as well as a Condensed Milk Gelato topped with a Vietnamese Coffee Caramel and Wattleseed Honeycomb.
“It’s sort of a little ode to my parents.,” says Khanh Nguyen. “Growing up, I remember seeing my dad make his daily coffee… it always fascinated me. On the rare occasions where he’d let me have a little taste he’d say ‘shhh, don’t tell mum’.”
For the chefs, it’s more than just showcasing their flavours, they’re given the opportunity to be creative in a whole new way.
“When you’re running a restaurant, there’s a fine line between balancing creativity with food and labour costs which can create some limitations. With this project, I’m most excited to work with the chefs at Piccolina to bring my bizarre ideas to life,” says Khanh.
Khanh’s menu will be followed by Peter Gunn and while Ides is known for its degustation menus, at the heart of the menu is a focus on Australian ingredients and culture, and it’s this ethos that has found its way to his signature trio of flavours for The Piccolina Project.
This year’s Project also marks the first time that insects will feature on the Piccolina menu. Vue de Monde’s Hugh Allen has teamed up with Sharon Brindley (Jala Jala) to showcase native Australia foods. Their menu will feature a Cantaloupe and Green Ant Gelato. While it’s sure to get people talking, the subtle sweetness of the melon paired with the tangy ants will be a culinary hit all on its own.
“I was so excited to be able to proudly share my culture through food; allowing everyone to experience some of our traditional flavours, done in a modern way,” says Sharon.
Jo Barrett, whose ethos of sustainable eating carries through to her Piccolina menu, in fact, she’ll be using bi[1]products from some of her favourite beverage producers to create a red wine lees sorbet.
For Jo Barrett, being part of the project was an easy decision.
“I’m excited to see what combos my amazing chef friends come up with each time the project runs. I also love seeing the versatility of gelato and how well flavours get frozen in time. I have really enjoyed working with Sandra. She is so enthusiastic and I can feel the love she has for gelato oozing from her. The quality of gelato and drive to make it perfect I find really exciting.”
Neighbourhood Wine’s Almay Jordan is also drawing on her heritage for her gelato menu.
“For 2 of my flavours, I drew on my South African heritage, using flavour combinations that define the much-loved South African milktart… and apricot brandy pudding with custard,” says Almay.
Anchovy’s Thi Le will be showcasing a Toasted Jasmine Rice Gelato with Banana & Rum Jam & Candied Walnuts with Nutmeg, inspired by a recent dish.
“It was challenging to recreate this dish as gelato because the original dish was a hot and cold contrast – but we’re really happy with the result. It’s always great working with other people and getting to see what they do.” says Thi.
This year’s Project has been photographed by Coco and Maximilian whose unique detail-driven, retro aesthetic is the perfect match for a project which combines gelato with flavours you’d traditionally find in high end restaurants.
“The campaign is inspired by the memories surrounding ice cream when we were children — the difficult decision of choosing your flavour, the anticipation of new, limited edition flavours. It’s Piccolina from an alternative reality, as if it were available on every Australian beach, milk bar or petrol station,” say Coco and Maximilian.
Sandra Foti is just excited to see everything come together.
“This is the second year we’ve run the Piccolina Gelato Project and with 16 menus and 48 flavours all up, I’ve never not been amazed by the enthusiasm, creativity and of course the flavour combinations that they come up with.”
While the ability to sample the works of Melbourne’s best chefs is a definite drawcard for local foodies, the Piccolina Gelato Project’s appeal is more broad. By capturing the spirit of each chef in a scoop of gelato, it allows Melburnians to experience their creativity and the flavours they’re known for in the comfortable medium of gelato.
This Valentine’s Day, enjoy a modern Australian shared-style dinner ($150pp) with your loved one at Monopole in the heart of the CBD. Menu highlights include cucumber with whipped mullet roe and finger lime; lamb rump with barbecued radicchio, marjoram fries and aioli; and white chocolate mousse with strawberry and basil to end the night on a sweet note. Make sure to choose something special from their wine list of more than 500 wines from around the world, carefully compiled by sommelier Nick Hildebrandt.
Spoil a special someone with a modern Mediterranean feast at NOMAD this Valentine’s Day. They are offering a delicious Valentine’s Day Menu ($150pp) complete with a glass of Daos ‘Natural Reserve’ sparkling on arrival. Menu highlights include WA marron with preserved tomato and shellfish vinaigrette to start; and BBQ spatchcock with harissa,
toum and guindilla for mains. If you want to make the night extra special, they are also offering a selection of add ons including Sydney Rock oysters, Yarra Valley caviar and Polanco Grand Reserve Oscietra caviar, available to pre-order.
This Valentine’s Day, immerse your senses at one of Ovolo Hotels’ lauded vegetarian and vegan restaurants across Australia, as part of the ‘More Than Just a Touch’ campaign. Guests are invited to bask in the aromas of a multi-sensory cocktail (with matching take home hand cream), tantalise their taste buds with a curated chef’s menu, and later sweeten the deal with Ovolo’s ‘Suite Dessert’ – Australia’s most expensive dessert garnished with a room key for those wishing to embrace spontaneity and extend their date by moving the last course upstairs.
Designed by Ovolo’s Creative Beverage Director Andrea Gualdi, ‘I Wanna Hold Your Hand’ is a sensual cocktail featuring aromatic ingredients of rose, sandalwood and bergamot, topped with gin, vermouth and verjus. The cocktail is offered complimentary when customer’s book the chef’s menu on Valentine’s Day. The cocktail is inspired by the power of perfume when it comes to creating memories, and is served with a matching take home hand cream. “We want our guests to be able to carry on the experience and memory of the night even after their drink is finished”, said Andrea.
Share a special Valentine’s Day with your lover at Three Blue Ducks Rosebery. In true Ducks style, they are offering a Valentine’s Day menu with vegetarian and vegan options to boot; so lovers of all dietary needs will be satisfied. Choose from menu highlights such as wattleseed crumpet with whipped miso butter and soy egg yolk for snacks; 12 hour porchetta with corn puree, grilled fennel, jalapeno and zucchini popper for mains; and banoffee pie with Brix rum and miso to end the night.
Yellow Join Yellow for a truly exquisite plant-based Valentine’s feast ($150pp) with snacks and five vegan courses. Guests will be treated to a selection of elegant dishes including apple cucumber with watermelon and almond; Lion’s Mane mushroom with chickpea miso and bitter leaves; and blackberry & chocolate tart with wattleseed ice cream to finish. Enjoy with matching wines ($80pp) to complete the Valentine’s Day experience. Details and bookings are available here.
Melbourne’s Vietnamese street-eats favourite Hanoi Hannah extends its brand with Hanoi Hannah Entertaining — a new food provision service for group social events
“This is an exciting take on entertaining because it’s not your typical catering or takeaway. It’s our crowd-pleasers boxed up and ready to eat. No assembly is required; just unbox and dig in. We’re taking the fuss and mess out of entertaining for group occasions. All you need to worry about is pouring the drinks,” says Simon Blacher, Commune Group Creative Director.
Available for pick-up or delivery within a 20km radius of Hanoi Hannah Express Lane in Windsor, Hanoi Hannah Entertaining provides fresh ready-to-eat Vietnamese street food that is familiar and loved with three key offerings: ‘Entertaining’, ‘Picnic Time’ and the ‘Office Shout.’
Each menu is designed to be shared while catering to most dietary requirements and features Hanoi Hannah favourites, offering a range for small or large-scale events.
Entertaining — Perfect for hosting a dinner party, birthday celebration, special occasion, and even a work function with friends and family, choose between one of the four ‘specialty platters’ or build your own with a ‘combination platter’.
Specialty Platters:
BBQ Platter – chargrilled chicken, stick pork, herbs, banh hoi, slaw nuoc mam for $59.00
Chicken Rib Platter – chargrilled chicken ribs, fresh lime, pickled chilli, salt and pepper, dipping sauce for $39.00
Fried Chicken Platter – fried lemongrass chicken, fresh lime, chilli mayo, plain mayo for $39.00
Spring Roll Platter – a selection of prawn, vegetable, and Hanoi Hannah spring rolls, banh hoi, lettuce, herbs, pickles, and nuoc mam for $59.00
Combination Platters: Each Combination Platter includes mini rice paper rolls, mini banh mi, and mini bowls, designed for the number of people to entertain – extras of each dish can be ordered (minimum number for each dish applies).
Feeds 5-10 $110.00
Feeds 11-15 $170.00
Feeds 16-20 $380.00
Feeds 21-25 $550.00
Picnic Time — Ideal for two or more for a sunny day at the park or beach with friends.
The Park Bento — lemongrass chicken on steamed rice, two pieces of Hanoi-style vegetarian spring rolls, two pieces of mini tuna rice paper rolls with yuzu soy, cabbage, and herb salad, house pickles, and nuoc mam for $30.00
The Park Vegan Bento — stir-fried veg on steamed rice, two pieces of Hanoi-style vegetarian spring rolls, two pieces of mini asparagus rice paper rolls with yuzu soy, cabbage, and herb salad, house pickles, and vegan nuoc mam for $28.00
Footlong Banh Mi Box —. Perfect for two and a great addition to a picnic lunch. Options of banh mi include the choice of chargrilled chicken, fried chicken, sticky pork, or crispy tofu footlong banh mi for $45.00
Each box comes with a peanut saté dip with sesame crackers and house pickles.
Office Shout — Fuel your team’s productivity and celebrate with colleagues with an office shout. Price per head, starting from $10.
Rice Paper Rolls – choice of tuna sashimi with yuzu soy, peking duck with peanut hoisin, chargrilled chicken with nuoc mam, or grilled asparagus with yuzu soy.
Mains include a selection of – poached chicken slaw, vermicelli salad (choice of chargrilled chicken, lemongrass beef, sticky pork, crispy tofu, and vegetarian spring roll), Vietnamese chicken rice, and sticky pork rice.
Restaurateur Andrew Becher, owner and operator of French brasserie Franca, will open Parlar, a Catalan-inspired restaurant and bar, in mid-March.
Located next to Franca in the heart of Potts Point, the 55-seat Parlar (to speak in Catalan) is an ode to Becher’s love for Barcelona and the French coastline. From the design, to the food and drink menus, Parlar is heavily influenced by a combination of Catalan and Mediterranean culture and cooking.
Andrew says, “On all my travels throughout Europe, I always stopped by Barcelona. You could say I have a long-standing love affair with the city. I love the Catalonian coastline and surrounding regions, in particular the Perpignan area of southern franca which has a strong influence on the Parlar cuisine.”
Executive chef, Jose Saulog has created a menu of shareable dishes, that showcases an interpretation of Catalan and Mediterranean influenced dishes utilising the best seafood Australia has to offer. The menu comprises a shared format style of eating, from tapas such as the anchovy churro, to a more substantial dish of fideuà marinera, or the signature hot seafood platter. To finish, there’s Parlar’s take on Crema Catalana, the Iberian peninsula’s signature version of Creme Brulee.
Jose says, “There’s a lot to be excited about with the menu. Classic flavours and my fun interpretation of them. Just like in the kitchen, we take our job seriously but most importantly we love to have fun, same goes with our food.”
The wine list is a postcard to the Mediterranean, focusing heavily on the varieties that dot the sun-baked shoreline from Spain, to the tip of the Italian boot. The wine offering has plenty of reference points across styles showing alternatives to the classic varietals from Spain, Southern France, Italy and Australia.
General manager, Alex Cameron says, “We’ll look in depth at Spanish wines and especially the grape Tempranillo, made famous by the Rioja region, as this varietal offers so much that the Australian palate (more often used to richer, weightier red wines) enjoys.”
The bar program offers 10 seasonal Signature Cocktails inspired by the Mediterranean Sea, Catalonia. These signatures will feature spices, herbs and fortified wines, representing Northeastern Spain. Cocktails include A Twisted Sangria (Grenache, Cognac, House Strawberry Cordial, Blackcurrant, Navel Orange, Ginger Beer); Walnut Negroni (Gin, Gentiane Roots, Amontillado, Walnut); Palma Margarita (Peeled Cucumber infused Blanco Tequila, Parlar Curaçao, Mandarin, Citrus, Orange zest infused Black Salt); Alcazar (Gin, Maidenii Classic, Maraschino, Saffron, Cinnamon Tincture); and a Riviera (Fino Sherry, Grapefruit & fresh Lemon Juice, Mediterranean Tonic Water).
The design of Parlar is a collaboration between Becher and Josh Clapp of interior firm Steel & Stich. The room will feature warm Mediterranean colours and tones, with luxurious touches of Gallio and Rosso marble, and European oak timber. Banquette seating will wrap the room, and there’ll be astrong art focus with works from 70’s American artist, Alex Caulder.
Parlar Restaurant + Bar will open mid-March. The venue will be open for dinner, Tuesday – Saturday, Lunch Friday and Saturday 5pm- 12 Tues -Thursday, Lunch 12-12 Friday and Sat.
Leave lunch or dinner to Matilda as it introduces a new charcoal chicken.
Brined for 24 hours, marinated, and stuffed with rosemary and lemon before being cooked on the rotisserie over charcoal, Matilda’s charcoal chicken is succulent perfection.
Served right off the rotisserie and ready for pick up with gravy, seasonal sides and house-made mayonnaise to feed four, all for $50. This new takeaway offering is available Thursday–Sunday from 12:00 pm, for pick-up only.
Details: Offering: Rotisserie chicken with gravy, seasonal sides, house-made mayonnaise Price: $50 (feeds four) Location: 159 Domain Rd, South Yarra VIC 3141 Timing: 12 pm onwards, Thursday – Sunday How to order: In person at Matilda. Pick-up only
A three month festival fusing art, flavour and fun
Today, Darling Square officially launches Hello Kitty Town, an immersive street festival paying homage to the worldwide phenomenon, Hello Kitty, and her friends. In partnership with Sanrio, Hello Kitty Town will be housed at Darling Square for three months and feature themed food and drink offerings, and Australia’s largest Sanrio art exhibitions in the precinct.
Anchored by a larger than life, 5 metre Hello Kitty inflatable and a free outdoor art exhibition with some of the world’s best known illustrators. Darling Square has been transformed into the colourful world of Hello Kitty & Friends. Live in the precinct until April 29, activations, as well as new food and beverage items will continue to be announced, encouraging a return to Sydney’s CBD.
Speaking about the project Jacqui Stanton, Retail Marketing Manager, Darling Square and The Streets of Barangaroo, said “We’re thrilled to be bringing such a loved and iconic character to Darling Square. Hello Kitty represents harmony and friendship and after what has been such a hard couple of years, it is an honour for us to celebrate joy and friendship with Hello Kitty & friends. We hope to encourage Sydneysiders and tourists alike to visit the precinct and immerse themselves in the art, food and culture of Hello Kitty.”
Food retailers across the precinct have joined in the fun, creating Hello Kitty themed menu items. Ume Burger has a Bad Badtz-Maru cheeseburger and white peach soda, Toastie Smith will have 5 limited edition toasties adorned with Hello Kitty ham bows, Bubble Nini Tea will have KeroKeroKeroppi Matcha and Hello Kitty Strawberry Yoghurt Crush teas and cult-followed Auvers Dining have a suite of dishes including the Lazy Egg Burger based on fan favourite Gudetama. More exciting limited edition food items will be dropped weekly.
The festival has been curated by Eddie Zammit & produced by Authority Creative. Spread throughout the Darling Square precinct, an outdoor art exhibition, sees some of the world’s most well known graphic designers, illustrators and street artists add their signature flair to a lovable character from Hello Kitty & friends. Artists include UK cartoonist, writer and illustrator Gemma Correll; DXTR, a Berlin based artist and illustrator; Melbourne based large-scale mural painter Justine McAllister; Australian artist Travis Price, who is Hello Kitty’s featured artist for the festival; and more.
To celebrate the launch of Lunar New Year, Hello Kitty Town will have Lion Dancers in the precinct on Saturday 5 and Sunday 6 February at 1pm and 7pm. Hello Kitty merchandise is available to purchase in the precinct from various retailers and includes limited edition plush toys, wallets, cosmetics and even Hello Kitty hand sanitiser.
The full list of activities and activations will be announced in the coming weeks and more information can be found at www.Darlingsq.com/hellokittytown
Courtesy of Executive Chef of Cucina Porto at The Star Sydney, Martino Pulito
Makes: Two pizzas
Ingredients:
1L water
1.6kg 00 flour
50g salt
2g yeast
20g sugar
50ml extra virgin olive oil
Method:
Sift the flour in a large bowl and mix in the dry yeast.
In a separate container, dissolve the salt in room temperature water (it’s very important that the salt doesn’t get in contact with the yeast).
Start mixing the four ingredients with your hands, though only mix in half of the flour for now.
Now it’s time to add the sugar and the oil, then add in the rest of the flour.
In Italy, we say “Lavare le mani con la farina“, which means “wash your hands with the flour”. Place the dough on the bench and work for it for 15-20 minutes, gently folding it all the time.
Cover the dough and let it rest for 20 minutes at room temperature.
Then cut the dough into two 300gr balls, put it on an oiled tray and let it rest for at least eight hours.
Once the dough is rested, place baking paper down on two trays and then drizzle with olive oil. Stretch the dough making sure that you cover all the edges of the tray and leave it to rise by double in a room with no air flow (I always put it in an oven that’s not turned on).
Once the dough has risen (it usually takes two to four hours) it’s ready for baking. Preheat the oven to 250 degrees Celsius. Add a tomato base, and cook for 15-20 minutes.
Then, add your favourite toppings and cheese and cook for a further five minutes or until golden and the cheese is melted.
Drizzle with olive oil and enjoy!
PIZZA CAPRICCIOSA
Makes one pizza
Ingredients:
150g peeled or chopped canned tomatoes
120g fior di latte
120g shaved ham
60g Swiss brown mushrooms
80g grilled artichokes
1 tsp dried oregano
60g black kalamata olives, pitted
300g pizza dough (based on Martino’s pizza dough recipe)
Olive oil, to serve
Salt and pepper, to taste
Method:
Preheat the oven to 250 degrees Celsius.
Place some baking paper on a tray.
Stretch the pizza dough into a round circle of 33 cm in diameter.
Spread the tomato over the base and cook in the oven for 15-20 minutes.
While that is baking, slice up the mushrooms, ham and artichokes.
Take the pizza out of the oven and with your hands sprinkle the mushrooms, ham, artichokes, cheese and olives over the pizza.
Place it into the oven and cook for a further five minutes or until golden and the cheese has melted.
After the pizza is cooked, sprinkle over the dry oregano, drizzle it with olive oil and enjoy!
The 400 Gradi ‘Aragosta’ pizza will be available for one day only this Wednesday, 9 February to celebrate World Pizza Day
For one day only head into any 400 Gradi restaurant and order Johnny’s Aragosta pizza special, which features tender lobster meat – tossed with lemon, fresh chilli, olive oil and parsley – with sweet cherry tomatoes and creamy ricotta atop a traditional wood-fired base.
The Aragosta pizza special will be available on World Pizza Day from:
Date: Wednesday, 9 February 2021 Price: Menu price is $45 at all 400 Gradi restaurants, with the exception of Gradi Crown where it will be $49 Bookings: Via the 400 Gradi website Terms & Conditions: This is a pizza special available for one day only, available for dine in and takeaway.
In addition to the World Pizza Day menu special, Mornington locals will be able to enjoy free pizza at 400 Gradi Mornington between 4:30pm-5:30pm, with Johnny Di Francesco popping-up onsite to demo the Ovana Pizza oven in partnership with Thermomix. For one hour only pick between 400 Gradi’s award-winning margherita or diavola with salami, for a slice of pizza on the house!
A new ultimate dining experience is coming to Sydney with ‘Botswana Gold’ being announced by Botswana Butchery at 25 Martin Place.
Served in the stunning Gold Private Dining Room, Botswana Gold offers guests an opportunity to indulge in a menu with the very best premium produce with a gold twist, including the signature 1.6kg Wagyu Tomahawk coated in gold leaf.
The Rangers Valley Wagyu Tomahawk is a highly sought-after marble score 7+ rib-eye with a long rib bone. This tender, juicy, rich and succulent cut hails from Glen Innes NSW and is a true melt-in-the-mouth experience. Masterfully applied gold leaf coats the entire cut elevating this already impressive steak to a whole new level. For a minimum of four people, it is likely the most expensive steak in an Australian restaurant. The Tomahawk will be served to the table personally by Head Chef Darren Templeton with a selection of perfectly matched sides and sauces.
Other dishes on the indulgent Botswana Gold menu include gold topped caviar bumps with vodka shots, freshly shucked oysters, gold coated Ultimate Chocolate Dessert and Australian cheese plate.
To complete the gold treatment guests will be treated to drinks including gold flecked martinis, Perrier-Jouët blanc de blanc and Botswana Butchery’s very own liqueur shot ‘Money Shot’.
“This really is a menu of indulgence,” says Botswana Butchery operator Good Group CEO Russell Gray. “Botswana Gold offers guests a unique dining experience and, after everything we have all been through over the last couple of years, the perfect way to celebrate together with friends, family or colleagues.
“Botswana Butchery has already been impressing customers with its dishes in the premium yet relaxed atmosphere since launching last December and now we are offering what may be Australia’s ultimate dining experience.”
The luxurious Botswana Gold experience is available for groups of 4-10 and is priced $500 per person.
Limited Edition Cannoli and Launch of Cannoleria Spreads
Love is in the air at Cannoleria with a limited-edition cannoli and candle bundle the week of Valentine’s as well as the launch of Cannoleria Spreads, in time to spread the love.
Whether it’s to enjoy at home with a loved one, to send as a gift to let someone know they are loved, or simply for yourself, Cannoleria has got you covered this Valentine’s Day.
Cannoleria Valentine’s 2022 Bundle
The perfect treat for a loved one, the Cannoleria Valentine’s bundle provides a delicious dessert or treat along with the perfect candle to create a romantic mood. Available for the week of Valentine’s they can be collected personally in any of Cannoleria’s stores, or they can be ordered online for delivery across most of Melbourne (delivery $10).
DIY Cannoli Kit with six large cannoli shells and limited edition flavour ricotta filling – honey ricotta, prosecco & raspberry swirl
Cannoleria Cinnamon & Orange Cannoli soy candle by Original Soy Co
Priced $38
Available in-store and online for delivery from 11th February (unless sold out prior)
Trio of Cannoleria Spreads
Customers asked and Cannoleria listened, Cannoleria spreads are launching! Inspired by Cannoleria flavours, the spreads are perfect for toast, crackers, crostoli or anything your heart desires. The spreads are Australian made and contain no colourings, no preservatives and no hydrogenated fats or other nasties, just ethical ingredients. Launching on 4th February, Cannoleria spreads will be available in-store and online.
Trio of spreads – Pistachio Spread, White Gianduja Spread (white chocolate and hazelnut), Vegan Chocolate & Hazelnut Spread, 280g jars
Valentine’s offer – free pack of crostoli with any trio pack purchase
Priced $24
Launching 4th February in-store and online
Cannoleria Spread & Crostoli Gift Pack
As a valentine’s special, Cannoleria will be offering a gift pack with a Cannoleria Spread and a pack of crostoli so lovers can enjoy spreading the deliciousness together.
Choice of Cannoleria Spread
Pack of Crostoli
Priced $15
Available in-store and online from 4th February
Buon San Valentino!
Cannoleria locations:
South Melbourne Market (market days: Wed & Fri – Sun)
Watergardens Shopping Centre
Preston Market (market days: Wed – Sun)
Highpoint Shopping Centre – re-opening mid-February
Grazeland
That’s Amore Cheesery – 66 Latitude Blvd, Thomastown
UGO Café / Head Office – 69 Sheehan Road, Heidelberg West
The gimlet at gimlet. So cliche, yet hands down possibly one of the best Melbourne experiences the city has to offer, (and given we’ve been locked down for so long, that’s a mighty big call).
The unfortunate part is, you may have had to book for this experience practically before the pandemic began, as the wait list for a table is an eternity (hot tip, be spontaneous and just rock up – you just might be lucky with a VIP seat at the bar).
Wait or not, it’s totally utterly worth it. Walk into Cavendish house into a grand open ballroom with lavish chandeliers, and pristinely set tables surrounding a marble bar and one simply can’t help but shimmer with excitement. Its glamour, sophistication and timelessness rolled into one.
The dining room itself is regal, yet wholesome. It has a mixed vibe of posh ‘Bridgeton’ meets cheeky Sex in the City, where you’d happily stretch out a long lunch, pop in for a quick appetiff or finish your evening with a cocktail. As grand as it is, it’s the small touches that impress. Gently warm and knowledgeable service, refined glassware, and subtly expensive artwork that you notice without it intimidating. Day or night, the place shines.
Moving onto what makes it so wonderful. A balanced menu that Mr McConnell designed is short, seemingly simple but classic. Start with their tuna, anchovy pickled rock sapphire. Pretty, purple and plush this slightly seared ocean swimmer is light and with lovely maritime notes. The Venus clams, king prawn and mussels arrive in a colourful array with a soft buttery boyant gnocchi sardi. Dry aged duck breast arrives elegantly sliced with a gorgeous robust jus. The bold aromatic citrus flavours work magically with vibrant blood orange and fennel. A nourishing side of charred spring bean salad has a roast hazelnut crunch and refreshing mint touch.
Wine is perplexing and exciting. A global leather-bound atlas filled with a variety of local and international bottles suffice to suit mix of price point and palate. You’ll leave gleaming and yearning to return.
Bottom line: Things have finally opened up in Melbourne and life just got exciting again. Gimlet in our city makes it just that little bit sweeter.
NEW DINING EXPERIENCE BY FEDERICO ZANELLATO AND KARL FIRLA TO TAKE OVER MOMOFUKU SEIOBO SITE AT THE STAR SYDNEY
The Star Sydney is set to open a new dining concept, ELE by Federico and Karl, in early Autumn. Conceptualised and lead by head chefs Federico Zanellato (Lumi Bar & Dining) and Karl Firla (Oscillate Wildly, Est, Marque), the new restaurant will take over the famed Momofuku Seiobo location at The Star, which occupied the space for the past nine years.
Inspired by the elements – earth, fire, air, water – ELE reimagines dining into an entirely new, immersive experience that engages each of the senses.
From the arrival in the ELE bar, guests will be transported into three distinct drinking and dining spaces – the bar, the dining room and the chefs table – with each experience carefully choreographed by chefs Zanellato and Firla to create an atmosphere that feels akin to the season outside, and of which the menu celebrates.
The progressive menu heroes Australian ingredients and producers in technique-driven dishes, and is paired with compelling visual and sound experiences that tantalise the senses – encouraging diners to switch off from the world, and immerse themselves in the moment.
Offering a moving feast, guests will be taken on a culinary and sensory journey as the meal progresses, with a mix of curtains, projections and art installations separating each space that will seat 15 – 20 diners.
ELE marks the second restaurant partnership for Zanellato and Firla, having successfully run Italian eatery Leo and its cafe and bar space Picco Leo together for two years. Looking to partner once again, the chefs wanted to pay respect to the legacy Momofuku Seiobo left to the space before them, while bringing something completely new to the venue.
Executive chefs Zanellatto and Firla expressed their excitement for the new concept. “This is something we have dreamed of creating for some time, so it is incredible to finally see the wheels in motion.
Tasked with ushering the site into a new chapter, we came together and asked what new elements could we utilize and how could we deliver something more than just food? The kitchen layout is already beautiful and we didn’t want to mess with that, so our goal was to transform the space to make guests feel they are in a completely different environment when they dine with us.” said Karl Firla.
Federico Zanellato continued, “When you go to a restaurant or have an experience in fine dining, you leave all of your problems and thoughts behind to immerse and focus on the experience.”
“ELE introduces a completely new and exciting way for us to showcase our food. Having the projections, sounds and images around the restaurant is just another way for us to connect deeper with diners so they can immerse themselves further. With our industry facing immeasurable difficulties at present, we couldn’t be more excited to welcome diners in for a brand new dining experience.”
Further details on the launch of ELE by Federico and Karl will be announced soon.
ELE by Federico and Karl Opens at The Star Sydney Early Autumn 2022
To celebrate the start of Lunar New Year, Lotus Dining Group has teamed up with Tokyo Lamington to create three exclusive Year of the Tiger lamington flavours:
The Tiger: Charcoal black sponge cake with a stripey yuzu, sesame cream and orange curd centre, dipped in white chocolate, covered with black sesame and orange coated coconut shreds.
The Fortune Cookie: Vanilla sponge with a crushed fortune cookie and white chocolate mousse, dipped in white chocolate, coated with a crushed cookie crumb, topped with a lucky red fortune cookie.
The Lychee: Vanilla sponge cake with lychee pieces, filled with lychee jelly cream, dipped in white chocolate sauce, coated in coconut and pistachio flakes.
“Lunar New Year is a special time for us at Lotus Dining Group. This year we wanted to create a dessert which celebrates the spirit of the tiger, but also pairs well with our festive banquets.” said Lotus Dining Group’s Head Chef, Steve Wu.
The Year of the Tiger is said to signify strength, power and bravery. These elements were front and centre for Lotus Dining Group when partnering with Newtown’s Tokyo Lamington which is known for its playful, multi-texture style and deep understanding of flavour profiles.
“The team at Tokyo Lamington are really creative and we love the way they celebrate diverse flavour combinations. These three lamington flavours are delicious, and I think they will provide a balanced finish to Lunar New Year banquets across our venues, sharing happiness and prosperity with our diners.” added Wu.
“We’ve been fans of Lotus Dining Group for years and enjoyed creating custom flavours in celebration of the Year of the Tiger. We worked with Steve and the team to draw on elements which are synonymous with contemporary Chinese cuisine – Yuzu, black sesame, lychee and of course fortune cookies, which could be incorporated into our Lamingtons.“ said Tokyo Lamington’s Co-Owner, Eddie Stewart.
Lotus Dining Group x Tokyo Lamington Year of the Tiger lamingtons will be available exclusively from 29 January to 13 February or until sold out: ● In-venue | The Tiger flavour $14 each ● Take away from Lotus The Galeries | Triple pack of each flavour $29 ● Providoor | Triple pack of each flavour $29; or as part of Lotus Dining Group’s Lunar New Year Banquet $298
Kicking off this February, Chiswick will be holding croquet on the lawn for a series of sessions in partnership with Arras. It’s the perfect Thursday night activity for some summer fun and winding down before the end of the week.
Chiswick’s Croquet Summer Sessions will see a specially-curated drinks menu of two cocktails (‘Chiswick Royale’ with blackberry cream, sea salt and Arras Rosé; and Seasonal Bellini with garden lemon myrtle infused with Green Ant Gin, white peach and Arras “Blanc the Blancs”), plus two varietals of Arras available by the glass and bottle. Guests will also enjoy oysters and snacks by Chiswick Head Chef, Taylor Cullen.
The first instalment of the Chiswick Croquet Summer Sessions will be launching on Thursday 10 February, giving guests the opportunity to experience this unique outdoor game in a beautiful garden setting, with the welcome addition of delicious food and drinks.
Details:
Chiswick Woollahra will host the first of The Chiswick Croquet Summer Sessions on Thursday 10 February, from 5:30pm to 8pm. It is free-entry and walk-ins are available, there is no need to book. The following sessions will take place on Thursday 17 February, Thursday 24 February and Thursday 3 March.
Talented Chef Dan Webb at Banco shares his simple but delicious recipe for the Vegemite butter at Banco in Manly.
500 grams unsalted cultured butter 500 grams unsalted normal butter 1 tablespoon Vegemite (add more/less to your taste)
Leave butter out overnight to soften. Using paddle attachment on KithenAid mixer, add all ingredients into bowl and whip until butter become pale and has a much softer texture.
For the first week of February welcome in the new lunar year by celebrating the finest flavours, as Aria pays homage to Chinese New Year. Aria will be offering an exclusive six course Chinese New Year tasting menu curated by Executive Chef Tom Gorringe.
Price: $248 per person
Available: Wednesday 2nd – Saturday 5th February
The menu includes:
Flinders island scallops, queen garnet plum, miso
Aquna murray cod, xo, eggplant, green garlic
Peking duck consommé, abalone, shiitake
Grass fed angus beef fillet, ox tail, silverbeet, bone marrow
Available for one weekend, Providoor is bringing back its limited edition Lunar New Year dumpling boxes. Combining some of Sydney’s most loved restaurants – China Doll, Lotus, XO PP, Golden Century and Ho Jiak have come together to bring an epic meal for two (additional servings can be added).
Price: $139 + Free Delivery
Available: 4th and 5th February ONLY
Available across NSW and ACT on 4 and 5 February the box includes;
Pork, prawn, Japanese scallop and shiitake mushroom shu mai with Sichuan chilli oil (4 pieces) from China Doll
Har mee Bomb (4 pieces) from Ho Jiak
Jade prawn dumplings (4 pieces) from Lotus
Pork and chive dumplings (4 pieces) from Lotus
Prawn mini mantou, XO Mayonnaise & XO sauce (3 pieces) from XO PP
Steamed BBQ pork buns (3 pieces) from XO PP
Steamed prawn and chive green dumplings (3 pieces) from Golden Century
Steamed golden coin – Prawn and pork meat dumplings (3 pieces) from Golden Century
If you want more than dumplings – Providoor also have plenty of Lunar New Year banquets from all our favourite Sydney restaurants. Banquets can be found here.
Their fourth venue located at 965 Bourke St Waterloo. Fish Butchery Waterloo will open for retail and takeaway on Thursday 3rd of February 2022
“Julie and I designed Fish Butchery Waterloo with a dual purpose; expanding our retail and takeaway experience for our guests and customers and acting as the central fish processing kitchen for Charcoal Fish, Saint Peter and Fish Butchery Paddington. The size of the venue allowed us the space to offer a more streamlined, interactive experience that is visually impactful.”
Customers can watch the Fish Butchery Waterloo kitchens through the floor to ceiling glass windows along Bourke Street. Inside, a long 13-metre marble counter hosts the fish butchers preparing, trimming and cutting to order. The hot kitchen supplies dishes like Murray Cod Souvlaki coming off a vertical kebab cooker and a list of Josh Niland favourites including the Yellowfin Tuna Cheeseburger as a single, double or triple and Fish & Chips. While the freezer will have everything from Yellowfin Tuna Lasagna, Smoked Red Gurnard Pies and Aquna Murray Cod fish fingers. A range of fresh seafood, fish charcuterie and rock oysters will be on display in the retail fridges.
“Our mission at Fish Butchery is to work with remarkable fish caught and handled by extraordinary fishers that care about the details as much as we do. By being scrupulous in the variables of fish processing, storage & cooking, a more responsible collective approach is achieved, resulting in a higher standard of fish on our plate.”
“If we insist on continuing to consume only half the fish, there will be no fish left in years to come, regardless of how “sustainable” they are. The issue of fish wastage should not be in the hands of the consumer; it is in the hands of those who catch, prepare & sell. Our priority at Fish Butchery is to bring tangibly delicious outcomes to the otherwise perceived “waste” of a fish. The idea is to utilise fewer varieties of fish but use the species in its entirety.”
In the months ahead, Fish Butchery Waterloo will activate private events for guests to share in the knowledge gathered to date and interact with Josh and his team in a more intimate and impactful way.
Fish Butchery Waterloo Menu
PIE BOX
Tuna Meat Pie
– Yellowfin Tuna Mince, Caramelised Onion & Black Pepper Gravy
With more Chefs and consumers embracing California Pomegranates, we talk to Head Chef Nicole Bampton at Capriccio Osteria about her special dinner event that showcased this versatile ancient fruit to a restaurant of diners keen to learn more about this incredible produce. Nicole shares her insights on how she composed the menu, and how she integrated pomegranates into every course, to highlight the many different aspects of how it can be featured.
Canberra based Big River Distilling Co is thrilled to announce the appointment of Mezzanine The Fine Wine Specialist as its exclusive national distributor, commencing this year from 1 February.
Established in 2017, Big River Distilling Co creates premium quality gin and vodka with all products distilled at its Dairy Road site in Fyshwick, ACT.
Big River Chief Beverage Engineer Clyde Morton has welcomed this partnership: “My own background is in wine so linking up with a company like Mezzanine The Fine Wine Specialist is a great fit. Their reach right across Australia, coupled with their very strong on-premise presence, provides a great opportunity to expand the availability of Big River spirits beyond our current markets. “
“We know from our Distillery Door customers that they are keen to find and support Australian producers, and they want to enjoy gin that expands their taste horizons. Our partnership with Mezzanine The Fine Wine Specialist supports our growth as an emerging company and is a key step in the maturing of the Australian gin scene.”
Mezzanine The Fine Wine Specialist will carry the Big River standard range. Big River Dry Gin, an Australian contemporary interpretation of a London Dry style, which works perfectly in a classic G&T or Martini. Our Cinn Gin, a distillery door favourite, is made with fresh pink lady apples, cinnamon, star anise and other Christmas spices, and is often served with a quality ginger ale. It received a Gold medal at the 2021 Australian Distilled Spirits Awards. Big River Pink Gin features rhubarb and vanilla and works equally well with a strawberry or finger lime garnish. Our umami-flavoured vodka, made in much the same way as a gin by re-distilling neutral spirit in the presence of 3 different grains (rye, buckwheat and barley), offers a premium quality vodka that can be enjoyed for its unique flavour.
Mezzanine The Fine Wine Specialist Brand Manager Cassandra Eyres “Partnering with Big River Distilling Co forges an exciting new chapter for Mezzanine The Fine Wine Specialist and allows us to bring our customers the very best in locally made Australian spirits. We are truly thrilled to have them join our portfolio.”
Trade customers can contact Mezzanine The Fine Wine Specialist at 1300 555 821 or customerservicevic@joval.com.au
Clyde concluded: “We know there will be keen interest in Big River products from discerning buyers. Our team looks forward to hearing how stockists and venues present and serve our gins and vodka.”
At last, the highly anticipated Evergreen Chef Series has been locked in for 2022, with Peruvian chef Alejandro Saravia and Alba Noosa’s Peter Kuruvita (ex-Noosa Beach House) taking over the Evergreen kitchen at Crown over the next two months. You can find the details below, including two decadent degustation-style dinners and High Tea but not as you know it:
Peter Kuruvita | Feb 10 – 12 | $195pp for 7 courses including cocktail on arrival
Internationally renowned chef, restaurateur, television presenter and author Peter Kuruvita joins the Chef Series presenting a seven-course dinner menu that showcases the flavours of his Sri Lankan childhood. Each dish tells a story in which Peter will share with guests in this one of a kind culinary experience paired with an exceptional selection of Victorian wines and single-origin Dilmah tea.
High Tea presented by Peter Kuruvita| Feb 12 & 13 | $90pp including a cocktail on arrival
Peter’s High Tea event will showcase a remarkable pairing of flavours with tea-infused sweet and savoury delights, uncovering the versatility of tea as an ingredient. Guests can expect Sri Lankan fish cutlets, roasted duck hand rolls and pumpkin scones with black tea cream alongside an array of Dilmah teas to match.
Alejandro Saravia | March 17 – 19 | $250pp for 6 courses including vermouth and paired wines
Peruvian chef Alejandro Saravia of Farmer’s Daughters will be hosting the Evergreen event from March 17 – 19, showcasing his passion for Victorian produce over six delectable courses featuring Apollo Bay lobster, Wagyu striploin and Tambo Valley honey and lemon cheesecake.
Celebrate new beginnings over a feast at Longrain with your friends and family. This year, Longrain will be offering special dishes, drinks, and live entertainment to ring in the Year of the Tiger. Think crab X.O fried rice, steamed barramundi with ginger spring onion and black garlic, beef dumplings, and other signature dishes available on its la carte menu.
Longrain has also created a special cocktail called ‘Red Dragon’, the perfect summer berry drink with chilli-infused vodka for a spicy twist. The food and drink specials are only available for two nights and the traditional lion dance will be performed on both nights at approximately 7:30 pm.
Corso Brio has you covered this Valentine’s Day – We all know that good Italian food is always irresistibly sexy, and the most romantic places include a bit of privacy between tables and enough of an atmosphere to let people talk in confidence at a sensible volume.
Head chef Alessandro Morabito has specially curated an Italian four-course degustation dinner in the intimate dining room. Menu highlights include Kingfish carpaccio with salsa verde and toasted almonds; Red snapper with pesto alla trapanese and prosecco reduction; and Mille Fogile with passion fruit custard, fresh berries and Martini coulis.
Lovers will dine in the elegantly crafted interior which draws its inspiration from the grand ballrooms of Europe with high ornate ceilings, grand chandeliers and rich timber finishes. There is also an extensive wine wall that showcases the world-class offering, to be enjoyed by all.
The four-course menu costs $145 pp and seatings are available at 6:00 & 8:30pm.
New Yarra Burn Spritzes arrive on-shelf, ready to celebrate Australia’s long-awaited summer
Iconic Australian sparkling wine brand Yarra Burn has released its latest innovation to market with a collection of premium spritzes in a ready-to-drink can. The convenient and stylish Yarra Burn Spritzes are available in four delicious and refreshing styles: Prosecco Spritz, Rosé Spritz, Prosecco Spritz with Orange Bitters, and Cuvée Spritz.
Just in time for the warmer weather arriving Down Under, Yarra Burn Spritzes are ultra-convenient and perfectly sized to pop into picnic hampers or serve at hotly anticipated outdoor get-togethers. Yarra Burn Spritzers are ready to enjoy with friends – wherever you are and with no fuss.
Yarra Burn has been crafting elegant sparkling wine for over 45 years and the delicious new Spritzes are ideal for those looking to moderate alcohol consumption and still enjoy the perfect serve this summer. Yarra Burn Spritzes are lower in alcohol (at 9% ABV) than their existing traditional sparkling wines. The aluminium[1]made cans are 100% recyclable – offering drinking pleasure with less environmental impact.
Yarra Burn has been crafting elegant sparkling wine for over 45 years and the delicious new Spritzes are ideal for those looking to moderate alcohol consumption and still enjoy the perfect serve this summer. Yarra Burn Spritzes are lower in alcohol (at 9% ABV) than their existing traditional sparkling wines. The aluminium[1]made cans are 100% recyclable – offering drinking pleasure with less environmental impact.
Accolade Wines Marketing Director, Jack Glover says, “The ready-to-drink segment is booming in Australia – it’s the fastest-growing category in the alcoholic beverage industry globally1 . Not only are we seeing more consumers becoming more conscious around their alcohol consumption, but they are also increasingly focusing on products that offer accessibility, convenience and are available in eco-friendly formats [2] .”
Yarra Burn Spritzes are available now in ready-to-drink cans at leading liquor stores nationally at $22 (RRP) for a 4-pack. For inspiration and ideas on how to Yarra Burn Spritz this summer, follow Yarra Burn Wines on Instagram @yarraburnwines.
SERVING SUGGESTION: YARRA BURN SPRITZES
Serve ice-cold and on-the-go straight from the can
Treat as you would any premium sparkling wine. Store in a cool and dry place prior to serving – in the fridge at home or in a cooler at a picnic or barbecue
TASTING NOTES: YARRA BURN SPRITZES
Prosecco – refreshing appeal with crunchy pear fruit characters and a crisp, fresh finish
Rose Spritz – red berry fruits with a soft creaminess, fresh acidity and lively bubble impact
Prosecco Spritz with Orange Bitters – orange, rhubarb and marjoram flavours. Bright and zesty finish with a refreshing twist of bitters, with no artificial colours or flavours
Cuvée Spritz- bright fresh fruits characters. Finishes clean and crisp with bright acidity and lively effervescence
1 IWSR – What’s driving RTD innovation in the US 2 PMMI Business Intelligence’s report – 2021 Beverage Trends Driving Chang
Enjoy Bottomless Brunch ($60pp) every Saturday and Sunday – the place to be if you’re in the mood for a signature Ducks brekkie and unlimited Mimosas or Bloody Mary’s (perfect for brunching in the sun!) alongside brunch classics such as the Ducks’ huevos rancheros with blue corn tortilla, halloumi, chipotle mushrooms, black bean, fried egg and pico de gallo; or the classic breakfast roll with bacon, egg, green harissa, pickled slaw and mayo.
Three Blue Ducks’ popular BBQ Sundays ($50pp) offering is also running at Rosebery – perfect for get togethers with friends and family over delicious smokey mains such as BBQ beef rump cap or harissa pumpkin with all the fixings (baked jacket potato with sour cream, chives, roast onion, grilled corn and chimichurri). Live music and a Young Henry’s beer on tap or glass of wine will be offered on arrival, to end the week off on an extra relaxing note. A ‘ducklings’ mini BBQ menu ($15pp) will also be available so children can join in on the fun (complete with garden to run around.)
Acclaimed new Mediterranean inspired rooftop bar Fable Melbourne launches Aperitivo this Friday 28 January. Aperitivo cocktails and bites will be served from 3-6pm Fridays-Saturdays.
Enjoy a classic Italian Aperitivo experience, while savouring the venue’s exceptional 14th floor views from the East End of the city all the way to the Arts Centre, Marvel Stadium and the Bolte Bridge.
The stylish, eclectic and warm venue has just commissioned a striking new mural by Melbourne artist Paink, installed in the venue alongside a range of other new artworks, curated by assistant venue manager Daniel Monk.
Owned and designed by prolific hospitality personality Gehan Rajapakse (Sofitel, Hyde Bar, Rah Bar, Club 23, Crown Casino), Fable had an overwhelmingly positive welcome when it opened in November 2021. With a thoughtful menu of mythical cocktails that are mostly gluten-free and vegan friendly, the bar also boasts a considered share plate menu by Michelin Star chef Alex Xinis.
Venue manager Alessandro Nardini (Beneath Driver Lane, Nick & Nora’s) and Bar Manager Alessandro De Giorgio (The Clove Club London, Michelin Star restaurant/bars across Europe) both grew up in parts of Italy where Aperitivo is “almost a religious thing”, making Aperitivo at Fable Melbourne the essential first addition to the venue’s upcoming program of special events.
Fable Melbourne is now ready to entertain from mid-afternoon until 2am, every weekend at the highest rooftop bar in the CBD.
“We want to recreate the vibes Alessandro and I remember so well from afternoons in Italy, when you catch up with friends for what Aussies call “pre-drinks”. The Aperitivo is a lovely pairing of easy but tasty food and drinks; simplicity is key. What is really special at Fable Melbourne is the view, the service and the people around you,” says Alessandro Nardini.
“Get ready for the Italian classics. We can’t wait to mix Negronis, Paper Planes and showcase our dedicated Spritz menu, ready to refresh your weekend afternoons,” adds Alessandro De Giorgio.
Aperitivo cocktails are priced at just $15. The Spritz selection includes Aperol Spritz, Campari Spritz, Limoncello Spritz, Hugo Spritz and Venetian Spritz.
An Aperitivo bites menu complements the drinks, by Executive Chef Alex Xinis. After helming a two Michelin-starred kitchen in Greece, Alex became the head chef at MelbournePress Club before the venue achieved its second Good Food Guide hat.
The Aperitivo menu includes simple bites but full of flavour inspired by Italian style Aperitivo such as focaccia with prosciutto, mortadella and more, a charcuterie board and a selection of vegan cheeses.
Aperitivo will be a ritual at Fable Melbourne and the menu will be updated regularly, with the venue’s retractable roof allowing for all season dining. Prices range from $6 – $25.
Bookings are now open for Aperitivo via www.fablemelbourne.com.au. Late night walk-ins are encouraged from Wednesday until Saturday, with the venue open until 2am on weekends.
What: Aperitivo at Fable Melbourne
Where: Level 13, 168 Lonsdale Street, Melbourne
When: 3pm – 6pm Fridays and Saturdays
Fable Melbourne Opening Hours: 5pm–1am Wednesday and Thursday; 3pm–2am Friday and Saturday
Fable is fast becoming a Melbourne destination for after work and late night get togethers, with an open-air vantage point that is unmatched.
A question for all the Margarita fans: what’s better than one of El Camino Cantina’s frozen Margarita flavours? Answer: two of those fabulous flavours swirled into one glass.
Cult followers of El Camino Cantina’s legendary Ritas can enjoy twice the lip-smacking action throughout February when the new limited-edition Summer of Swirls line-up of dual Margarita flavours hits the bar.
From Friday 1st February until Monday 28th February, all 10 much-loved Margarita meccas across Sydney, Melbourne, Brisbane, Sunshine Coast, and the Gold Coast will offer six frozen Summer of Swirls flavours:
Pine Lime Splice
Mango Strawberry
Watermelon Mint
Lychee Colada
Calypso Crush
Lychee Lagoon
Each stunning summery flavour is available as a Cadillac Margarita, which means it is topped with El Camino Cantina’s trademark smooth, rich float of Grand Marnier. They are also available in El Camino’s two trademark sizes – 15oz ($20) and 24oz ($24) – and super-cute tasting paddles of four, 220ml flavours of choice ($35).
The Summer of Swirls flavours are the perfect cool accompaniment to El Camino Cantina’s flavour-packed and chilli-smacked wings and tacos, with new limited-edition flavours to hit the menu throughout February as part of the group’s Summer Lovin’ Had Me A Blast program.
Summer Lovin’ Wings:
Lime, chilli, and sesame
Mango habanero
BBQ and pineapple
Cajun with honey mustard dipping sauce
Chipotle and adobo with ranch dipping sauce
The new flavours are available in four sized serves: 10 wings – $13, 20 wings – $23, 50 wings – $49, 100 wings – $94. All five flavours are available for 10 cents per wing, every Wing Wednesday.
Summer Lovin’ Tacos:
Lamb barbacoa, cucumber and mint slaw, coriander, capsicum salsa
Prahran Market’s Plenty of Fish in the Sea seafood sessions kick off in less than two weeks! Held every Friday evening in February from 5pm, guests will enjoy food pop-ups, fun games, local DJs and entertainment.
Think balmy nights in Market Square with the very best in local seafood delights and summer sips with Plenty of Fish in the Sea serving up eats such as prawn and lobster rolls from Claw & Tail, fish tacos from Dingo Ate My Taco, calamari cones from Ink-redible Calamari, sizzling seafood barbecue by The Que Club, oysters from Prahran Seafoods and for the dessert lovers Stix’s cheesecake on a stick.
Refreshments will be sorted with the Patient Wolf Gin Bar on the Mezzanine and The Prosecco Van in the Square.
Plus, weekend customers at the Market will be able to enjoy some of the delicious food pop-ups too.
Entertainment will be provided with fun games such as quoits and corn holes while DJs will be spinning the latest and classic tunes all evening/weekend long. Plus, weekend customers at the Market will be able to enjoy some of the delicious food pop-ups too.
Entertainment will be provided with fun games such as quoits and corn holes while DJs will be spinning the latest and classic tunes all evening/weekend long.
What: Plenty of Fish in the Sea – Seafood Sessions at Prahran Market
When: Every Friday evening in February from 5pm
Where: Market Square and the Mezzanine at Prahran Market, South Yarra
Entry via Commercial Road
Who: Seafood and drink pop-ups incl. Claw & Tail, Dingo Ate My Taco, The Que Club, Ink-redible Calamari, Stix, Patient Wolf Gin Bar, The Prosecco Van
Why: To celebrate summer with delicious seafood outdoors
Cost: FREE entry
Entry to Plenty of Fish in the Sea is free but registration is recommended to secure your spot. All information and registration here:
After much anticipation, Dash Water is thrilled to announce that it will be shaking up the Australian soft drink market with the launch of its renowned ‘wonky fruit’ infused sparkling waters – officially landing in 1,500 stores nationwide this September.
A trailblazer in the sustainability sphere and a celebrity favourite, Dash Water has built a reputation as the UK’s go-to healthy sparkling drink made with three simple ingredients: water, bubbles, and wonky fruit, containing no sugar, sweetener or calories.
You may ask the question – what is wonky fruit? The answer is simple, it is the wonky, bent, crushed, curved, knobbly, misshapen, imperfect fruit and vegetables that others say no to. The company is committed to reducing food waste by accepting these produce ‘misfits’ – they judge on taste, not looks.
Dash, the certified B Corporation, are on a mission to make tasty drinks that do good for your health and our planet.
Created by young guns Jack Scott and Alex Wright in 2017, Dash Water earned the London duo a spot on the Forbes 30 Under 30 List. With high profile Dash devotees including Ellie Goulding, Robbie Williams, and Victoria Beckham, it’s no wonder Aussies were keen for a taste of the action.
“Australians are conscious consumers. They know it’s not enough for products to look and taste good, they need to do good too. We are absolutely thrilled to share Dash Water with our friends Down Under. Tapping into the Australian market is an integral part of our mission to reduce food waste and hero wonky fruit that otherwise would be left behind,” said Co-Founder Jack Scott.
Local production is important to Dash; the brand’s recyclable cans are manufactured locally in Victoria, while the product itself is created using Australian spring water. Wonderful wonkiness has already been a hit, with Dash projecting it will sell 1.5 million cans within the first full year of trading in 2021.
Aussie tipplers will have access to four refreshing flavours – lemon, cucumber, raspberry, and peach – that mix perfectly with others, and sing on their own. Dash is now officially available in 700 Woolworths stores and 800 independent retailers across the country, so getting your wonky fix is easy!
Dash Water is available in 4 x 300ml cans, RRP $8. To find your closest Dash, visit: www.dash-water.com.au Instagram: @dashdrinks Facebook: @Dashwater Twitter: @DashDrinks
Melbourne will welcome Yarra Botanicals to Southbank in March 2022 – a floating botanical garden oasis on the Yarra River offering casual pub-style eating and drinking with stunning views of the city skyline.
The new outdoor pontoon bar and eatery will span across two levels with Melbourne’s cityscape as the backdrop and has been created with year-round weather conditions in mind. With a dedication to nature and sustainability, Yarra Botanicals has been designed to be installed with minimum impact on the environment. The venue will brimming with native plants and indigenous aquatic vegetation, including climbing vines, native trees, planter boxes, herb gardens and edible plants that focus on the integration of gin botanicals.
The unique venue, from hospitality group Australian Venue Co, has all the makings of becoming Melbourne’s newest landmark destination where guests can sip, snack and relax while taking in the buzzing city surrounds and Yarra views.
Yarra Botanicals will be supporting Victorian producers, with 100% of all drinks and the majority of food produce being from Victorian suppliers, with the rest all sourced from elsewhere in Australia.
The carefully considered seasonal menu, will feature 100% Aussie produce, celebrating sustainable local and native Australian ingredients throughout to hero our Victorian farmers. Perfect for small and large groups, the menu offers sociable share plates, tasty pub-style snacks and a focus on local fresh seafood and woodfired pizzas designed to be shared amongst friends.
Sun-drenched drinking sessions are complete with an extensive drinks list, heroing botanical gin varieties. Guests can even garnish their sip with fragrant herbs from the on-board herb gardens.
With the full range of cocktails, wines, local beers, ciders and premium spirits people expect from their favourite pub, Melburnians and tourists can relax water-side under market umbrellas, gather their group in a comfy booth, pop bottles on a day bed, enjoy a boozy brunch session, listen to the regular live music and DJS or retreat to the Upper Storey and sip on a cocktail as the sun goes down.
CEO of Australian Venue Co Paul Waterson is thrilled to be opening Yarra Botanicals in Melbourne.
“We’ve committed to investing $20million into Victorian beverages over three years, and are proud to support the Drinks Victoria campaign. We list Victorian products across all of our Victorian venues but to be able to deliver 100% Victorian drinks and 90% Victorian produce is a really exciting milestone for us, as a Melbourne-based hospitality group. We’re so proud to back Victoria with Yarra Botanicals.”
Anthea Loucas Bosha, CEO of Melbourne Food & Wine + Drinks Victoria “I am very excited for the upcoming launch of this incredible new venue on the Yarra which will showcase the world-class food and drinks which make Victoria one of the great drinking and dining destinations of the world. Paul Waterson and his team at Australian Venue Co are to be commended on their commitment to supporting Victorian producers and their support of the Drink Victorian initiative which is running through their venues.”
Telina Menzies, Executive Chef at Australian Venue Co is looking forward to working with so many of her favourite Victorian suppliers.
“We’re so lucky here in Melbourne to have such spectacular produce on our doorstep. After the last two years, it feels especially good to be working so closely with Victorian producers and farmers again, and to let their produce shine on the menu.”
The seasonal Yarra Botanicals menu will be celebrating local and native Australian ingredients to champion Victorian farmers. While approximately 10% of food produce will need to be sourced interstate due to differing climates, Australian Venue Co is inviting suppliers to contact them if they can offer a Victorian sourced alternative.
Entry into Yarra Botanicals will be free, and the venue will be open 7 days a week from 10am until late.
On Tuesday 1st February, Yugen Tea Bar will be opening for a special banquet style dinner to celebrate Lunar New Year and the year of the Tiger. The menu is based around the lucky number 8 comprising 8 dishes for $88pp with the option of adding on a sashimi platter.
One lucky guest on the night will have their evening topped off by winning a special gift from the team at Yugen Tea Bar.
The team at Yugen Tea Bar are also offering some special Lunar New Year limited edition gifts.
Lunar New Year Hero Tart “Mandarin & Chocolate Tart”: Milk Chocolate Ganache set over a mandarin marmalade, Mandarin mousse layered with a chocolate sponge and topped with gold dust. – Individual $16 and Larger size available $42 (feed approx 3-4 pax)
Lunar New Year limited edition of Chocolate Bonbon box: White sesame Ganache/ Mandarin Caramel / Red Bean) box of 9 – $31
Yugen Tea Bar Lunar New Year Tea Set – Three limited edition Tiger tea tins: 50g Chinese Tea – Jasmine Pearl / White Peony / Scarlet Robe – $88
Lunar New Year Tea & Tea-ware Set: Jingdezhen white porcelain Gaiwan cups and pitcher together with three limited-edition Tiger tea tins containing White Peony white tea, Jasmine Pearl green tea and Scarlet Robe oolong – $188
*Note: The Hero Tart will be a pre-order for the 28th of Jan to the 6th of February.
Image credit: Francesca Blundell
Valentine’s Day
4 courses Dessert Tasting Menu – $80 pp
With the option to include an alcoholic or non-alcoholic pairing:
Alcoholic Beverage Pairing at $60
Non-Alcoholic Pairing $40
3 sittings:
5:00 pm
7:00 pm
9:00 pm
Menu
Frozen coconut, Strawberry, sorrel
White peach, sencha, lovage, burnt meringue
Black figs, mandarin caramel, macadamia
Chocolate, plum, fennel
To make the evening extra special guests have the option of adding on a box of chocolate bonbons, a rose and a personalised love card for $50 when booking or by calling 03 8080 8080 and can be picked up from Yugen on the 14th of February between 12:00pm and 4:30pm.
Sydney’s Lotus Dining Group is ready to ring in the Year of the Tiger across its six venues with a range of mouth-watering celebrations including tiger-themed banquets, lion dancers and lucky red envelope giveaways.
From January 29 until February 13, each venue will serve up its own unique Lunar New Year inspired banquet with everything from prosperity salad at Lotus The Gardens, wok fried tiger prawns with homemade XO sauce at Lotus Barangaroo, tiger prawn with lobster dumplings at Lotus Double Bay, tiger prawn popcorn with salted egg yolk aioli at CHI by Lotus, and Duck pancakes at Lotus The Galeries all washed down with a limited edition Year of the Tiger Lotus Australian Rice Lager, made in partnership with White Bay Beer Co.
Traditional lion dancers will be setting the scene from February 4 – 6, weaving their luck and fortune throughout five venues across Sydney. Plus, all diners enjoying a decadent Lunar New Year banquet will be gifted with a traditional lucky red envelope containing an $18 voucher and go into the draw to win one of 18 Lotus dining vouchers valued at $88.
All individual details and Lunar New Year banquet menus can be found at lotusdininggroup.com/whats-on, but get in quick as reservations are essential.
Lotus Barangaroo | Barangaroo LNY Banquets: $89pp & $118pp Lion Dance Performance: 7.00pm on Friday 4 February
CHI by Lotus | Barangaroo LNY Banquets: $90pp & $120pp Lion Dance Performance: 7:30pm on Friday 4 February
Lotus The Galeries | CBD LNY Banquets: $57pp & $119pp Lion Dance Performance: 7.00pm on Saturday 5 February
Lotus Double Bay | Double Bay LNY Banquets: $118pp Lion Dance Performance: 8.00pm on Saturday 5 February
The Gardens by Lotus | Darling Harbour LNY Banquets: $128pp & $168pp Lion Dance Performance: 12.00pm on Sunday 6 February
To book your spot, or for further information and banquet menus, head to lotusdininggroup.com
Award winning chef, Michael Rantissi will close Kepos & Co, his Middle Eastern neighbourhood restaurant in Waterloo, when the lease ends in mid-February.
Located in the hidden garden courtyard of the Casba complex on Danks Street, Waterloo, Israeli born chef and owner, Michael Rantissi opened Kepos & Co in 2015. The sophisticated and relaxed partner to Redfern’s Kepos Street Kitchen, Kepos & Co has showcased dishes inspired by the wood-fired oven inspired by Michael’s Mediterranean travels, with a strong emphasis on seasonal vegetables and salads.
Michael says, “Our lease is coming to an end in a few weeks and with the last couple of years being as challenging as they have been, we felt it was best to not renew the lease, so we can focus on Kepos Street Kitchen as well as some new and exciting projects we’ll launch later this year. We are so grateful to all our customers who have supported Kepos & Co over the last seven years, and we hope you can join us for dinner over the coming weeks, before we close on 19 February.”
Kepos & Co is open Tuesday to Saturday for dinners, until its last service 19 February.
New waterfront venue opens at iconic beachside location
Australian Venue Co has opened Little Pearl Bar & Dining, a new waterfront bar on Manly’s picturesque beachfront. The venue takes the place of local favourite, Manly Wine, which recently closed its doors after an impressive twelve-year run.
Little Pearl is a casual, all-day destination offering hawker-style shared plates, bold cocktails, easy drinking wines and prime ocean views of Manly Beach. The result is an effortless beachfront hangout for locals and visitors alike.
Led by executive chef Jason Roberson, Little Pearl is the perfect spot to drop in for breakfast, gather with friends for brunch, or let lunch roll into dinner and drinks. The main menu features dishes such as popcorn bug sliders, betel leaves, Sri Lankan king prawn curry and slow-cooked wagyu beef cheek; along with a Friday to Sunday breakfast menu of cured Ora king salmon with ricotta, leaves, asparagus, black sesame, rye crumb; breakfast bao buns with sticky beef cheek; and pandan waffles with coconut ice cream, banana, lychee, toasted coconut, Vietnamese mint and palm sugar caramel.
Architect firm People of Design transformed the venue, bringing new life with beachy and nautical contemporary interiors. rough sandy textures on the walls, landscaped greenery, brass details and pops of light green, pink and deep blue furniture, giving a warm, casual modern touch. The new design also opens up the space, maximising the breathtaking ocean views.
Little Pearl also features a number of weekly specials including: ● Happy Hour (Monday to Thursday, 5pm–6pm): Perfect for afternoon drinks, after- work catch-ups or just because, Little Pearl will offer $10 spritz and wines, along with $12 chef’s selection of plates ● Sunset Sessions (Fridays and Saturdays): Sit back, relax and end the week right at Little Pearl with their Sunset Sessions. Fridays will feature a live acoustic performer and Saturdays a DJ from 5pm. ● Brunch with Soul (Saturdays | 11:30am and 2:30pm | $79pp): Every Saturday, Brunch with Soul will bring good times with a two-hour seating featuring live entertainment from Sexy Sunday Jam, bottomless spritz & a 3-course brunch. • Live at Little Pearl (Sundays): Slow down on your Sunday from 2pm, with a rotation of local live Aussie acts and a chilled afternoon with snacks and spritz.
Paul Waterson, Chief Executive Officer of Australian Venue Co, said: “It feels like a breath of fresh air especially during the current climate of the hospitality industry. Little Pearl is designed for maximum ease and an effortless drinking and dining experience. It’s beautiful, fun, laidback and a wonderful addition to the Manly community.”
Little Pearl Bar & Dining Manly is open 7 days providing a new relaxed and social neighbourhood spot for Manly locals. Bookings are now open.
A celebrated global food icon, Bonchon is bringing its succulent fried chicken and signature savoury sauces to Australia with the opening of its first-ever restaurant at Craigieburn Central (Melbourne).
Proud of its Korean heritage, Bonchon draws upon traditional Korean ingredients and cooking techniques to ensure the highest level of flavour and authenticity in every dish.
Unique Double-Frying Method Each piece of chicken is double-fried using the same original recipe created in Busan, South Korea back in 2002 before being hand brushed in one of Bonchon’s signature sauces: Spicy or Soy Garlic. These signature sauces are still made today in South Korea.
Widely recognised as “the gold standard for fried chicken” (Business Insider 2019), Bonchon has over 370 locations worldwide with its first Australian restaurant set to breathe spice into the lives of Australian fried chicken lovers.
Menu Highlights From chicken wings to drumsticks and boneless strips, Bonchon’s made-to-order chicken is its hero but the menu also offers a number of refined Korean-inspired options including:
• Steamed bao buns • Dumplings and potstickers • Loaded kimchi and chicken fries • Beef Bulgogi • Japchae • K-Bowls • Soju cocktails –the Bonchon Strawberry Cosmo is a must-try!
Wing fiends and fanatics can get their fill at Winghaus, located in the Gateway dining precinct at Sydney’s Circular Quay, with bottomless buffalo wings available every Saturday and Sunday from 12pm to 4pm.
The wing-packed, sauce-smacked, 40-tap sports bars will load up guests with these classic wings, served with celery, carrot and blue cheese dip, over a two-hour sitting alongside two hours of crisp fries and cold beers for $69 per person.
Guests can choose one of 12 complimentary, accompanying sauces or rubs per 10-piece serve: teriyaki, garlic and parmesan, salt and vinegar, Texas BBQ, traditional hot sauce, honey BBQ, mango habanero, sticky Jack Daniel’s, Korean, habanero, chipotle and afterburner. The hottest sauce of all, face melting, can be added on for an additional $2. All beers are available as part of the package.
NOMAD’s weekend bombolones are back this weekend, across Sydney and Melbourne venues.
Executive Chef Jacqui Challinor brought the sweet treats to life last year in lockdown and with the way the current climate is going, people could do with a little sunshine in their lives right now.
There’ll be two flavours on offer this Saturday and Sunday from 10am, until sold out. First up is the Fairy Bread (burnt butter cream, strawberry glaze, 100’s & 1000’s) and Sujuk, haloumi & fried egg.
Get Served – Taste of Tennis Bottomless Brunch at The Distiller celebrates the Australian Open with an all-inclusive package that includes 2 cocktails, bottomless drinks (GRAINSHAKER and NED spirit basic mixers, GRAINSHAKER and NED spirit RTDs, tap beer, house wine and soft drinks) and a brunch grazing plate. Saturday 29th January, 12pm–2pm, $85 per person.
Plus, guests can stay on to enjoy drinks specials, distiller’s batch tastings and tennis on the big screen for the women’s finals.
In addition, guests of The Distiller can try a special GRAINSHAKER Distiller’s batch FORTYLOVE. The Taste of Tennis 2022 serve is made at The Distiller by on-site Distiller Ruby Lewis. Featuring the perfect summer blend of mango, passionfruit, orange, lime, finger lime, Geraldton wax and eucalypt at a 40% ABV. FORTYLOVE will be available on site at The Distiller as well as on The Distiller and Grainshaker e-commerce stores from 17th January to align with the start of the Australian Open 2022 (Grainshaker partner).
The world’s number one premium gin, BOMBAY SAPPHIRE,is shaking it up this summer and bringing sippable cocktail art to a bar near you, by partnering with popular visual artist, Ellen Porteus.
As part of the ‘Stir Creativity’ campaign, BOMBAY SAPPHIRE has commissioned one of Australia’s most in-demand artists, Ellen Porteus, to use cocktails as a canvas and create bespoke cocktail garnishes, inspired by Bombay Sapphire, Bombay Bramble and Bombay Sunset.
Porteus’ sippable artworks will be available for a limited time only at venues across Australia via a ‘pop up’ BOMBAY SAPPHIRE cocktail menu during Summer 2021/22.
During the pandemic, the arts and hospitality industries and those who work within them faced intense hardships, so to support and give back, BOMBAY SAPPHIRE will be donating $1 per cocktail sold over the summer to two charities within each industry. The chosen charities are hospitality enterprise, Tip Jar, and the Arts Project Australia. With both industries needing community support, BOMBAY SAPPHIRE encourages Australians to head down to their local bars and visit their favourite bartenders this summer as a way of giving back.
“This has been such a fun project to work on! Out of all the canvases I’ve used in the past, I’ve got to say a cocktail is one of the most imaginative. I’ve loved bringing BOMBAY SAPPHIRE’S flavours to life through my designs. I’m proud to be partnering with Arts Project Australia and Tip Jar Fund to give back to the creative community on this project. I’m so excited to see Australians returning to bars this summer and I hope they enjoy my artwork while they’re sipping on their cocktails!” said Porteus.
Bacardi-Martini Australia Brand Ambassador Georgie Mann said: “Creating cocktails is an art within itself, so collaborating with visual artist, Ellen Porteus on these bespoke cocktail garnishes connects to Bombay Sapphire’s core, as there is finesse and craftsmanship in everything we do”.
“We’re so proud that through these beautiful sippable artworks we’ll be giving back to two really important charities. The pandemic has been tough for the hospitality and creative industries so we want to help our on-premise partners get back trading with this initiative and give back to people who really need it.”
BOMBAY SAPPHIRE launched the ‘Stir Creativity’ campaign in 2018, as a call to arms for everyone to engage with their creativity and unlock their creative potential. From programs including The World’s Most Imaginative Bartender competition, to hosting The Glasshouse Project, a global advocacy program, bringing together the world’s top bartenders, in a series of creative workshops designed to push the boundaries of cocktail creativity.
BOMBAY SAPPHIRE, the world’s number one premium gin, is created with a unique combination of 10 botanical ingredients sourced from around the globe. Crafted in Hampshire, England, using the signature distillation process called vapour infusion, BOMBAY SAPPHIRE perfectly captures the natural, aromatic flavours of each botanical which results in the gin’s fresh, bright taste.
Oops. I told my friend we were meeting for dinner, not at a club. Not sure if I had it mistaken or if it’s an intentional mistake.
Yakimono, the latest Chris Lucas venture under the opulent ‘Society’ is like a neon bright lighted Japanese powerhouse. You practically need your sunnies inside as the vibrant kitsch fluoro colours stream into your eyes. (And note to self, that ‘short skirt’ you had on but dismissed for showing too much leg – would have been highly appropriate at this joint).
Going up the stairs into this psychedelic party room, blurs your vision and instantly transforms you into the zone. The Yakimono zone. It’s sort of like a high energy Japanese cartoon meets Kill Bill, with insanely spectacular, and peculiarly awesome drinks and food.
Whether intended or not, you can’t help but start with a cocktail. The infusions are so theatrical, it’s like a circus joins your table in liquid form with a party in your mouth.
The dining experience is as cleverly eccentric. Boasting itself as a ‘celebration of food cooked over fire’; the froths, foams and fumes are prepared right in front of your eyes in the centre open kitchen. You get to see, hear and smell each sizzle and pop, which adds to the ignition of your already lit senses.
The best part, the taste. Edamame dip sounds so ‘standard’ yet is possibly the most creative ‘chip and dip’ appetiser in the country. Deep green oil with an emulsion of the earthy vegetable mixed with nostril flaring wasabi lathered on a plate, topped with dark black charcoal crackers. A flat chunk of raw tuna is soaking in a ruby rich red sauce of paprika and fermented chilli. Unmissable is the octopus. Circular charred crustacean looks like a cake on a plate with an interesting creaminess to balance the BBQ and teeny, sweet chilli crisps.
Whilst desserts may not be the standout, a few sakes in their rooftop bar are definitely the pick and adds to a fiery night of ‘choreographed chaos’ and ultimate delight.
Bottom line. There’s a new zone called Yakimono. No matter where you came from, you want to be in the zone.
Sydney’s Good Food Month, presented by Citi, will commence the first week of January with an incredible line-up of one-off experiences, masterclasses, and stand-out culinary collaborations to explore.
Featuring some of the biggest names on the Australian dining scene, this week’s curation of exclusive events will span some of New South Wales’ top restaurants – both in Sydney and regionally:
Every Wednesday from 5th January Be transported to the streets of Mexico every Wednesday at The Butler Potts Point 4pm–9pm from 5th January, at Juanita’s Cantina Pop-Up, where Head Chef Amber Doig will showcase authentic Mexican street food.
Explore the unique flavours of Peruvian–Japanese fusion food, Nikkei, at Nikkei Nights at Tequila Mockingbird every Wednesday in January, where Head Chef, Will Quartel, has designed a bespoke five-course menu. With a heavy focus on seafood, the exclusive menu features Japanese sushi buoyed by Peru’s thriving fishing industry, mixing perfectly with the ceviche that sits at the heart of many Peruvian menus.
Every Wednesday and Thursday from 5th and 6th January The culinary wizards at Ovolo Woolloomooloo have put together a tantalising three-course vegan menu in Alibi, which will showcase the exciting collaborations with native producers, whilst embracing the plant-based approach to Alibi’s food offerings.
Every Thursday from 6th January Esteban Restaurant & Bar’s Butcher’s Dinner Series every Thursday in January will feature a one-off set menu, showcasing their favourite premium cuts paired with a specially curated cocktail list built around small batch Tequila brand, Fortaleza. Guests will also be joined on the floor by representatives from Andrews Meats, and Tequila expert Shayne Silver from Vanguard Spirits, where they will have the opportunity to talk to their hosts about the produce on their plate and be guided through the four-course beverage list.
Meat lovers will also be able to enjoy an exclusive AGED Experience menu at The Meat & Wine Co’s various locations daily throughout January.
For culinary enthusiasts who like to learn while indulging, Pipit is sharing a digital masterclass series featuring their unique house-made duck salumi.
You can also enjoy fine dining for less, courtesy of Good Food Month, with Ho Jiak offering a three-course Tasting Menu at $70 per person, and a Vegetarian Tasting Menu at $60 per person daily throughout January, while Mosman’s Public Dining Room is offering a $42 set menu of roasted king salmon with an array of sides, served with your choice of wine or a Peroni from Monday to Friday throughout January.
Every Friday and Saturday from 8th and 9th January Margan Wines & Restaurant will host The Twilight Margan Experience every Friday and Saturday throughout January. At the Hunter Valley location, you’ll enjoy a refreshing estate-grown and made Vermouth Cocktail in the Margan Restaurant Kitchen Garden as the sun sets over the vineyards and the Brokenback Range.
Featuring a behind-the-scenes tour, you’ll learn how Margan’s single vineyard and sustainably farmed wines are made, whilst enjoying a tasting of yet-to-be-released wines from the tank and barrel. This special experience will wrap up with a five-course degustation dinner in the Margan Restaurant, showcasing the best of their estate-grown produce including vegetables, fruit, free-range eggs, olives, honey and lamb.
Every Saturday from 8th January Kid Kyoto will kick off Yama Yama Saturdays! on 8th January from 12pm–4pm, offering a bespoke tasting menu and bottomless Yama Yama’s (their most popular signature cocktail) for two hours for $85 per person.
Sunday, 9th January Restaurant Botanica brings the perfect excuse to get out of Sydney, with a four-course long table lunch at the beautiful Spicers Vineyards Estate in the heart of the Hunter Valley, held on 9th January.
Borrodell will bring together two of Orange’s most sought-after foodie experiences: pastries and coffee from Racine Bakery, and views and vineyard drops from Borrodell Estate for An Afternoon of Racine Bakery on the Grounds of Borrodell. Starting on Sunday, 9th January, guests will be able to take in the best views in the region while grazing Racine’s famous pastries, savouring Borrodell’s award-winning wine, and listening to local acoustic musicians play from 3pm–6pm each Sunday throughout January.
“Foodies are spoiled for choice during this first week of Sydney Good Food Month. We’re incredibly excited to begin this year by celebrating the incredible dining scene, artisan producers, and world-class chef and restaurant talent,” says Venessa Cowell, Head of Nine Food Events.
“People have been very enthusiastic about dining out, supporting the hospitality industry and creating unique and memorable moments after a challenging year, and this is just the beginning of what is set to be a spectacular month to remember.”
Once-In-A-Lifetime Experience: Thursday, 13th January That’s a’Mare: Food of the Italian Coast presented by Celebrity Cruises The program of events for the second week of Sydney Good Food Month includes a once-in-a-lifetime luxe dining experience as the country’s most revered chefs in Italian cuisine join forces to host a headline event: That’s a’Mare: Food of the Italian Coast presented by Celebrity Cruises.
Australia’s masters of regional Italian cuisine – Melbourne’s Guy Grossi, a’Mare’s own Alessandro Pavoni, Pilu at Freshwater’s Giovanni Pilu, and NOMAD’s Jacqui Challinor – will take diners on a culinary journey of Italy’s coastline, in the stunning waterside setting of a’Mare at Barangaroo. Bringing a true taste of Sardinia, Liguria, and more to Sydney, this is the first time these acclaimed four chefs have collaborated on a menu.
Celebrate the salty-sour cocktail the right way during Margarita Month (February)
Ahead of International Margarita Day on 22 February, Bacardi-owned Patrón Tequila has launched Margarita Month, a nationwide campaign in February, celebrating the classic cocktail and encouraging fans to share their favourite Margarita Moments.
As evidenced by 3.4 million #margarita tags on Instagram, Margaritas are what we pour for life’s happiest moments. This simple concoction of tequila, lime, agave and orange liqueur has stolen our hearts, while nailing four out of five of our taste buds: the salty rim of the glass, the sweetness of the agave, the bitterness of the tequila, and the sourness of the limes. Whether you like yours frozen, on the rocks, salt or no salt, sweet or spicy, the margarita is a refreshing cocktail for everyone. It also looks and feels oh-so-right whether you’re in a tuxedo or a bathing suit, sipping from a dainty glass or slurping from a giant plastic cup.
It doesn’t matter if you’re at a bar, at home or just finished an important meeting; Patrón wants to see your Margarita Moments to celebrate one of the world’s most popular cocktails. During this time consider it cocktail lovers law to treat yourself to Margaritas every which way, choosing from fresh and floral variations through to those at the spicy and fragrant end of the spectrum.
With few ingredients to hide behind, this classic recipe demands good spirits. Ultra-premium Patrón Silver tequila is renowned for its clean palate, clear colour, and floral notes, and the perfect inclusion to elevate a classic margarita. Drinkers of Patrón Silver tequila can anticipate a super smooth early palate eventually transforming into a warm sweetness laced with citrus and spice. Patrón Silver Tequila is available at Dan Murphy’s and BWS.
Patrón Silver – Classic Margarita
Ingredients: 45ml Patrón Silver 30ml Patrón Citrónge Orange 22.5ml fresh lime juice 7.5ml simple syrup Lime wedge for garnish Kosher salt (optional)
Method: 1) Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. 2) Strain onto fresh ice in a rocks glass and garnish with a lime wedge. 3) Optionally, salt half the rim of the glass with kosher salt.
A weekend dosed in sour power, art and music, 11–13 February.
Bodriggy Brewing Co.’s summer sour beer festival Electric Kool-Aid has a jam-packed program of diverse performances including dance, live music and more. The extended line-up has just been announced:
Friday, 11 February: Ben Fester, Big Yawn, Jon Jones, Lush Life, Micah Heathwood, Otologic and Squid Nebula
Sunday, 13 February: Dawn Again, Dr Condiments, Don Glori, Jnett, Kgomotso, Laneous, Quartz Pistol
Guests can expect a mixture of kettle- and barrel-aged sours, fruity sour beers and more brand-new froffs from the likes of Garage Project, Future Mountain, Dollar Bill Brewing, Black Arts, Sailors Grave and Site FP by Hop Nation, as well as more acts and breweries to be announced soon.
Taking place over three days from 11–13 February, Bodriggy Brewpub will play host to ten of the best breweries in the industry, along with a stellar entertainment line-up of over 30 acts. Bodriggy promises uninhibited joy exploring the sound, space and electric currents of sour craft beer!
Bodriggy Brewing Co. is the brainchild of Dr Morse owners Jon Costelloe, Anthony Daniel and Pete Walsh, featuring a huge bar with 64 taps pouring craft beers, wine and cocktails, and a dining area serving up delicious Latin American fare by chef John Dominguez. Guests can expect live music and DJs, offering so much more than a typical brewery.
For centuries the pomegranate has tantalised and tempted and Capriccio Osteria will tempt and tantalise you with a special dinner featuring pomegranates on Tuesday 11 January 2022.
For one night only Capriccio Osteria’s talented executive chef Nicole Bampton will create an enticing pomegranate feast that will excite the senses with that luscious mix of sweet and sour; colour and texture.
Sommelier Michele’s wine selection will be matched to each course with a Pomegranate spritz to start and to finish with a special house-made pomegranate cello.
Come along, gather some friends and you could go in the draw to win one of six Tojiro chef’s knives.
Gelato and Calypso Mangoes unite for the ultimate road trip! And it tastes like an Aussie Summer in a cone (or cup).
Gelatissimo is hitting the road this January and partnering with Calypso® Mango to tour Australia in a custom kombi van to bring the ultimate summer treat to Aussies far and wide – Gelatissimo’s January Flavour, Calypso® Mango and Wattleseed.
With their signature juicy texture, sweet fragrance and that delicious mango taste, Calypso® Mangoes deliver the perfect hero flavour for this creamy gelato, which is further enhanced with waves of wattleseed-infused, mango ripple.
Like the mangoes, the wattleseed is 100% Australian grown and is harvested wild, before the seeds are removed from the pods, roasted and ground.
The fresh and fabulous flavour will be available only for a limited time throughout January and goes exceptionally well with Vanilla, Raspberry or the very decadent Salted Macadamia and Dulce de Leche.
For those keen to follow the kombi’s adventures, it will travel through Queensland, New South Wales and Victoria, popping up in locations such as Manly Wharf, Bondi and Federation Square, where the team will hand out samples of Gelatissimo’s Calypso® Mango and Wattleseed gelato as well as Calypso® mango slices and some cheeky giveaways.
“Taking a road trip in a custom kombi to deliver an iconic taste of Summer is an exciting way for us to kick off 2022,” says Gelatissimo CEO, Filipe Barbosa. “We are flavour obsessed, and so being able to utilise fresh produce at the peak of its season is what we’re all about.”
To catch up with the Kombi, it will be at: Robina QLD, 8th January Manly Wharf NSW, 15th January Bondi Beach NSW, 22nd January Federation Square VIC, 29th January Chadstone VIC, 5th February
If ever a New Year needed good luck, it’s 2022 and Spice Temple is embracing the Chinese custom of hustling in fortuitous times with feasts of auspicious dishes planned for the coming Lunar New Year celebrations.
Executive Chef of regional Chinese restaurants Spice Temple Sydney and Melbourne, Andy Evans, and Melbourne Head Chef Joshua Kerr have curated Chinese banquet menus to celebrate the Year of the Tiger. The Lunar New Year banquets are available from Tuesday, 1 February to Sunday, 13 February for lunch and dinner sittings at Spice Temple in Sydney and from Wednesday, 2 February to Sunday, 13 February at Spice Temple Melbourne.
The special banquet menus have food symbolism at the fore: purse-shaped pipis that represent fortune, fish that symbolises life and abundance, eggs that signify fertility, and red ingredients that stand for prosperity and happiness in traditional Chinese culture.
Chef Andy explains that the symbolism of traditional Chinese New Year foods is embraced, and lucky foods consumed, during the annual celebrations as individuals send off the old year and seek good fortune for the coming year.
“The Lunar New Year is the most sacred festival in Chinese culture, and family and friends traditionally come together to feast on foods that are symbolic of all they wish to achieve in the year ahead, while foods that are considered taboo are avoided,” he explains.
“Our Chinese banquet menus have been designed with good luck in mind, and we like to think they will help bestow prosperity, happiness, peace, love and other aspects of good fortune on our guests in line with their Lunar New Year beliefs and rituals.”
At Spice Temple Melbourne, Josh Kerr has included a dish called Buddha’s Delight or Lo Han Jai, which is a quintessential Buddhist vegetarian dish that is a highlight of Chinese New Year menus.
“Slow-cooked, incorporating a beautiful selection of vegetables and robust in flavours, it is traditionally eaten on the first day of the Chinese New Year to welcome luck and prosperity,” he said.
“Another symbolic Chinese New Year dish is our Tang Yuan, or sweet rice dumplings, the pronunciation of which is very similar to the Chinese phrase meaning togetherness and the gathering of families.”
The regional Chinese banquet menus cost $139 per person, including a Tiger cocktail on arrival. An optional wine pairing is available for $85 per person.
Friday, 31 December 2021 | 4pm–9pm Entry fee is $15 per adult and kids are free!
Celebrate New Year’s Eve at Harvest Newrybar’s Old Historic Bakery and luscious gardens. There will be plenty of food, booze and fun for the whole family!
Enjoy Spanish tortillas by Chef Javi Mayata at Ambruna’h, delicious cocktails by Blake Vanderfield-Kramer – the creator of renowned Feels Botanical eau de vie, and live music by Byron’s favourite artist Mark Chapman.
Ovolo Woolloomooloo, the award-winning boutique designer hotel, announces the event of the season as an ode to the iconic Studio 54, ringing in the New Year in nothing but true retro glam style. Celebrating a time that defined the party scene and an era that held the title for the greatest decade; countdown the clock at Ovolo Woolloomooloo among the neon lights with DJ Nat Conway this New Year’s Eve.
“Take a step back in time and let’s go all out disco. In 2019, I was in the musical Saturday Night Fever, disco is my thing. I plan on dressing on theme, I already have my outfit picked,’ said renowned DJ, Nat Conway.
Revel in the glitz and the glamour whilst enjoying a 4-hour premium beverage package including Taittinger Champagne, flowing canapés catered for all dietaries including plant-based delights by Alibi Bar and Kitchen, an oyster bar, live entertainment and much, much more.
“There will still be a few surprises in my set like contemporary classics – something to get everyone on the dance floor, sing-a-longs and re-mixes people haven’t heard before,” Nat continued.
Make it a night to remember and party like the icons, Cher and The Rolling Stones, by upgrading your tickets to one of the exclusive glam rooms and live it up with your closest friends and bottle service.
“If you haven’t got your dance moves sorted yet, go and rent Saturday Night Fever tonight,” guaranteed Nat.
For those looking to continue the celebrations into the New Year, take the party upstairs and indulge in one of Ovolo Woolloomooloo’s very own designer suites. The first ten people to book a room on New Year’s Eve will receive two complimentary tickets per room. Bookings for this period are a two-night stay minimum.
“What better way to groove away what has been a challenging year for everyone, to come together with friends and party like it’s 1977 knowing that tomorrow is a fresh start,” said Ovolo Woolloomooloo General Manager, Kieron Hunt.
North Bondi Fish and Double Rainbouu announce a summer collaboration, which kicked off on Monday, 13 December. The Australian fashion brand will take over the popular beachside restaurant this summer, debuting a collaborative range of uniforms and merch, alongside bespoke Patrón cocktails and giveaways available exclusively through the venue.
Of the collaboration, Solotel CEO Elliot Solomon said: “After months of lockdown, we wanted to celebrate by injecting even more colour and life into the venue to match the energy of Bondi and really kick things up a notch for summer – and we couldn’t think of a better brand to do that with than the talented team from Double Rainbouu. North Bondi Fish has always been about more than just great food and drinks”.
Fashion duo and owners of Double Rainbouu, Mikey Nolan and Toby Jones, have created two unique poems to celebrate the coming together of these two quintessential Bondi brands. Emblazoned on a range of bespoke colourful staff uniforms throughout the summer, the poems read “Good days to the rescue, sun is shining, I’m a Rainbouu too” and “Endless summer party wave. North Bondi Free beach rave”.
Of the collaboration, Mikey Nolan and Toby Jones said: “We really wanted to have some fun with this and celebrate the buzz finally returning to the beach and our favourite beachside venues in time for summer, while appealing to sentimentality after a gruelling few months. We think we’ve found a good balance between fun and playfulness, with words that also strike a bit of a chord! We’re excited to see the beach awash with colour and some fun slogans throughout summer”.
Double Rainbouu and North Bondi Fish have also teamed up to create a range of collaborative merch, including towels and tote bags, which will feature the slogans. To celebrate the collaboration, the brands will give away free merch to the first 100 people to dine at NBF and purchase a special edition Patrón cocktail from 13 December. Guests can choose from a Frozen Blood Orange Paloma with Patrón Silver, triple sec, grapefruit and blood orange; Smokey Palomarita with Patrón Silver, Del Maguey Vida mezcal, Aperol, grapefruit and lime; or Elderflower Old Fashioned with Patrón Reposado, St Germain elderflower, orange and seaweed to redeem the special offer.
Further bringing the collaboration to life, the venue will be decked out with bespoke decals, flags and menu designs, in addition to a range of posters that will be seen throughout Bondi in January. To ring in the New Year in style, locals will be able to scan a QR code on the posters to go in the draw to win a range of prizes, including lunch for six with complimentary merch and Patrón cocktails at NBF.
What a year! That’s Amore Cheese has much to celebrate as we head towards the end of 2021 and start what we all hope to be a better year for everyone. From taking the delivery service national to winning many prestigious awards, organising produce events to creating popular virtual Aperitivos & dinners with favourite restaurants, it has been a busy year for the Melbourne-based cheese producer.
Here’s a round-up of some of the best bits of That’s Amore Cheese’s 2021.
That’s Amore Cheese goes national
After launching its online store in the first lockdown, That’s Amore Cheese expanded nationally in August this year. Interstate customers were able to get their hands on the popular Melbourne-made cheese range, plus the amazing hampers, cannoli kits, deli items, pantry essentials and pizzas, and have them delivered to their door.
That’s Amore delivery is available in VIC, NSW (Metro Sydney, Southern Highlands & Wollongong, Blue Mountains, Central Coast and Newcastle), ACT (Canberra), QLD (SEQ), WA (Perth) and SA. Customers can check their address with the postcode checker.
Winning more prestigious awards
That’s Amore Cheese is no stranger to winning awards but, with the challenges of 2021, the awards won this year seemed even sweeter.
In April, the That’s Amore Cheese Organic Mozzarella was as selected as a State Winner in the delicious. Harvey Norman Produce Awards, followed by That’s Amore Cheese winning five medals at the Royal Queensland Food & Wine Show Awards.
The DIAA Awards in June announced 14 medals for That’s Amore Cheese, including five gold, and later in the year four DIAA Special Awards were announced. These included:
• Highest scoring non cheddar cheese – That’s Amore Cheese Lavato • Highest scoring cheese smear ripened or washed rind – That’s Amore Cheese Lavato • Champion Cheesemaker – Helen Ritchie, That’s Amore Trecce • Most outstanding show exhibit – That’s Amore Lavato
Produce events
That’s Amore Cheese kicked off 2021 with Australia’s first Ricotta Festival. The Italian-style Sunday fiesta quickly sold out and guests enjoyed freshly made hot Ricotta calda, ricotta dishes, cannoli, wines and live music.
In May, the Olive Oil Festival was held, and Kyneton Olive Oil took guests at the sold-out event through different types of olive oil, taught how it is made and were producing live on site. A range of food and drink stands, including That’s Amore Cheese ‘4 Formaggi Gnocchi’ (which is tossed in a 40Kg Cheese wheel) and Cannoleria cannoli kept people well fed.
Virtual events are something we all got pretty good at, and That’s Amore Cheese is no exception with regular Virtual Aperitivos and dinners taking guests on journeys to different regions of Italy – visiting far-away wineries, while tasting That’s Amore cheeses and wines from Vino Bambino.
That’s Amore Cheese collaborated with popular restaurants, including Lucy Liu, Caterina Cucina E Bar, Bar Idda and Pentolina to create the virtual dinner events, with guests enjoying cheese-inspired dishes while hearing from chefs and winemakers. As cheesemaker to many of Melbourne’s best restaurants, the dinners were a way to support the venues while creating an escape for those at home.
Hundreds of guests joined each of the virtual events and, while everyone would have preferred to be together, they were a highlight of the week through the lockdowns.
Of course, there’s lots more That’s Amore Cheese has been doing during the year, from sponsoring the Carlton AFLW team to continuing to create amazing hampers for everyday gifting, corporate packages and special events such as Mother’s Day and Father’s Day.
That’s Amore Cheese has certainly been busy this year and the team are excited for 2022!
With the launch of neighbourhood kebab bar, Tombik, in January 2022.
Celebrated Turkish chef, Somer Sivrioğlu, together with his business partner Tarik Köni, will launch a new neighbourhood kebab bar, Tombik, in Barangaroo, in January 2022. This will be the third venue under the Turkish-influenced hospitality group, Origins Dining Group.
Located near Anason, the group’s Anatolian-influenced restaurant Tombik is a 45-seat neighborhood kebab bar that will offer an Istanbul street-style menu, showcasing its eponymous dish, the Tombik (puffy bread cooked in a wood-fired oven). The Group’s Executive Chef Arman Uz has created the menu drawing inspiration from his own upbringing in Tarsus, Turkey with doner (house beef rump and lamb belly kebabs), falafel, and other street favourites to feature on the menu. The venue will have a focus on premium Turkish wines, beers and bespoke cocktails as a new concept for the group, including shalgam (pickled turnip and chilli juice, typically enjoyed with raki and food), which will be used in the creation of cocktails.
Somer says of the expansion: “We’re excited to debut a new concept for Origins Dining, with Tarik Köni, my long-time friend and business partner. Tarik will draw on his two decades of experience in global events and hospitality to manage our existing Sydney-based portfolio and launch new venues such as Tombik in the new year. Launching in the popular Barangaroo district, Tombik is a kebab bar concept like no other. For so long, doner kebab has been seen as a mass-produced, after-drink option in Sydney, and we are excited to showcase an authentic, quality version paired with a premium selection of Turkish drinks and Istanbul vibes”.
Tarik adds, “Our main driver in expanding Origins Dining comes from the great success of Efendy followed by Anason. I am very delighted to be able to share my expertise and skill set with my long-time friend and now business partner Somer for the new endeavours of our group. Tombik will be the newest addition, which I believe in no time will become known as a destination for great Turkish food and cocktails and a favourite for many in Sydney. It will be a place to stop by any time of day or night for some delicious drinks and snacks with friends. Whether it be for lunch during the work week, or after-dinner drinks, everybody is welcome, with walk-ins encouraged. We want Tombik to be a week-round hub for locals, and the perfect pre- or post-dinner destination for visitors to the CBD”.
Tombik is designed by Sydney’s revered hospitality project team, Guru Projects. The venue will feature warm tones and materials such as a vegan leather countertop, timber detailing, velvet banquettes, terracotta and beautiful Ottoman era-inspired tiles as well as gorgeous pendant lights to enhance ambience. A large wood-fired oven will act as the centrepiece. Offering both internal bar seating and outdoor seating, floor-to-ceiling wine displays with French-set travertine wall cladding, antique mirrors and ambient lighting throughout, walk-ins will be encouraged to create a week-round offering for the local CBD community.
Tombik will open in January 2022, operating 7 days from lunch until late.
The partnership comes at a crucial time as restaurants and café owners get back on their feet amidst border closures, lockdowns and ongoing staff shortages.
Doshii, a leading hospitality technology platform that seamlessly connects apps to venues via their Point of Sale (POS), has announced a new partnership with on-demand delivery service DoorDash to help make the lives of restaurant and café workers easier in a time of need.
By using Doshii, venues will receive DoorDash orders directly in the kitchen, removing the need for additional tablets and the manual re-entering of orders into the POS. The efficiency that this creates provides venue owners with a huge advantage when staff shortages are rife within the industry.
Removing the need for a staff member to re-enter DoorDash orders into the POS eliminates the risk of human error, ensuring customers receive exactly what they ordered, and staff have more time to focus on customer experience.
Rebecca Burrows, General Manager of DoorDash Australia, says, “DoorDash’s partnership with Doshii is the next step in offering complete integration and ease for our merchants. DoorDash merchants will be able to save time and money through the streamlining capabilities offered by Doshii. In a time where delivery has been so heavily relied on, this partnership was a true no-brainer in helping our merchants service as many customers as possible, and continue to grow in an efficient, sustainable way.”
CEO of Doshii, Justin O’Donnell, adds, “This partnership with DoorDash builds on our overarching strategy to aid the recovery of hospitality in Australia. This year, we have focused our efforts to create increased efficiency to bring hospitality apps together so there’s less double-handling, admin and confusion in venues, and more time for businesses to do what they do best. Our goal is to create an oddly satisfying experience for venue owners and their staff, as well as support the hospitality industry’s road to recovery, and believe DoorDash will absolutely be able to provide that.”
The new restaurant reveals a stunning interior and modern-Australian menu.
Cinder, the new restaurant created within Fitzroy North’s iconic gastro pub The Terminus Hotel, celebrates cooking with flame and fire over a modern Australian menu and has partnered with Mountain Goat Brewery to offer an exclusive signature negroni.
Twelve months after being redeveloped by one of Australia’s leading pub entrepreneurs, Craig Shearer of Kickon Group (Plough Inn, Collective Palm Beach, The Osbourne, The Continental Sorrento), the 150-year-old The Terminus Hotel is establishing itself as a dining destination as well as a locals’ retreat, under Head Chef Jake Furst’s kitchen direction.
With a Josper oven in the heart of the kitchen, Jake Furst combines the tradition of wood-fired cooking of meat, fish, and vegetables with Australian flavours in his menu, including specialty meats from the dry-aging store, elevated classics, and sophisticated snacks. He explains: “There is nothing purer than cooking food over fire. It enhances the natural flavours of the product, and when you use the best seasonal available ingredients as we do, it’s a truly great result.”
From small plates to sharing plates, additional highlights include:
• Coal-baked half-shell scallops with Café de Paris butter • Smoked cauliflower arancini, harissa salsa • Charred Skull Island prawns, chorizo and espelette pepper, lemon • On the Josper grill, market fish with house garnish, tartare, and lemon • A selection of grass-fed, grain-fed, wagyu, and dry-aged cuts • Chai panna cotta, gingerbread crumb, spiced honey
Cinder offers casual fine dining with the warmth of traditional hospitality, including a Chef’s Table experience with a bespoke four- or five-course menu, and a soon-to-launch ‘Cuts Club’, which will welcome its 65 members with their own handmade steak knife by Belgian artisanal maker in the Dandenongs, Mathieu Dechamps. The MD Knives feature handles made of black mulga wood and will be named and stored in a refurbished timber cabinet mounted in the entrance to the restaurant when not in use.
Inspired by the building’s heritage, the newly restored space features rich hues of teal and burnt orange beautifully offset against its exposed bluestone and textured concrete walls. It seats up to 60 guests at walnut timber tables with tan leather chairs.
A space to premier new products with local brewers, distilleries, and venues, Cinder will be involved in exciting limited-edition collaborations. First up are the pioneers of Australia’s craft beer scene, Mountain Goat with an American Oak Barrel-Aged Negroni. The exclusive partnership sees their signature Negroni using Mountain Goat Hopped Gin, Maidenii Vermouth, and Campari for the perfect after-dinner digestif. The Negroni, with a refined vanillin-oak character, transforms it into the must-have nightcap for diners, especially paired with Cinder’s dessert of hazelnut and peach galette with clove ice cream – making for a truly extraordinary experience at Cinder.
An excellent eating and drinking destination taking pub dining to new levels, Cinder is open for dinner from Tuesday to Saturday and for lunch Friday and Saturday.
Australia’s festival of fine dining attracts leading gastronomic line-up in January 2022.
Tickets on sale now.
Sydney Good Food Month, presented by Citi, has today released its much anticipated program for January 2022. Featuring some of the biggest names on Australia’s dining scene, and an exciting mix of pop-ups, masterclasses, standout culinary collaborations, and exclusive events at top restaurants across New South Wales, tickets go on sale at 9am, Tuesday, 30 November.
Promising a program of unique and memorable live dining experiences, the 2022 Sydney program Feature Events include: an inaugural lunch at Rockpool Bar & Grill that sees four rising Indigenous stars of the culinary world take over the hatted institution; a travelling pop-up at Ezra from acclaimed Brisbane chef Alanna Sapwell; an all-vegan brunch at Alibi Bar & Kitchen offering sweet treats from the city’s favourite patisseries and bakeries; a live Quiz night for groups that fuses fun and fine dining also at Rockpool Bar & Grill; a waterside dinner from Ormeggio at The Spit dedicated to seafood; and a culinary journey of Italy’s coastline with a superstar chef collaboration at a’Mare.
For one night only on 13 January the Michelin-trained master of regional Italian fare, Alessandro Pavoni will join forces with Melbourne’s Guy Grossi, Pilu at Freshwater’s Giovanni Pilu, and Jacqui Challinor of NOMAD to take diners on a tasting exploration of Italy’s coastline at That’s a’Mare: Food of the Italian Coast, presented by Celebrity Cruises.
A celebration of Sydney’s favourite patisseries and bakeries will take place at Let’s Bake Love: The Ultimate Brunch Party at Alibi on 16 January, where a curated menu of mouth-watering all-vegan treats will be offered at the plant-based eatery. To mark the occasion, Ovolo Woolloomooloo will be offering a special overnight package full of perks, as well as pastries, for just $299.
Brisbane’s superstar chef, Alanna Sapwell returns to Sydney soil on 18 January with her sell-out pop-up restaurant, Esmay Pop-up with Ezra, joining forces with the Eastern-suburbs-meets-the-Middle-East Potts Point powerhouse.
For real fans of fruits de mer, Alessandro Pavoni has collaborated with seafood industry powerhouse John Susman, and former head chef of North Bondi Fish, Jesse McTavish, to put on an exclusively created uber-luxe pescatarian menu – From Sea to Shore: A Celebration of Seafood presented by Citi – at the legendary two-hat restaurant, Ormeggio at The Spit on 20 January.
For friends and family looking to add some competitive spirit to their cuisine, the lively Good Weekend Quiz: Live will test guests’ knowledge of food, drinks, and Australia’s dining history at Rockpool Bar & Grill, where Executive Chef and culinary director Corey Costelloe will wow with a three-course meal on 23 January. Tickets for tables of six are available.
With a multi-course menu featuring native ingredients, the next generation of incredible young talent, including brothers Luke Bourke (Rockpool) and Sam Bourke (Margaret), Jayde Harris (Rockpool), and Keith Munro (Icebergs), the inaugural Young Indigenous Chefs Lunch at Rockpool Bar & Grill supported by the City of Sydney, will be held on 30 January. Working alongside Executive Chef and mentor of the National Indigenous Culinary Institute, Corey Costelloe, each young chef will showcase their culinary skills over one course. A donation to the National Indigenous Culinary Institute will be made with every ticket sold.
For its 23rd year, the food festival will also offer an incredible curated collection of almost 50 one-off events, masterclasses and offers at eateries right across New South Wales. From a Beckett’s pop-up at Sister’s Rock Restaurant, Borrodell Estate in Orange, to a salumi masterclass, plus a ‘Girl Gang Young Chefs Collab’ dinner from Pipit in Pottsville, a BBQ Wars dinner in Barangaroo, gin and gelato pairing, falafel workshop, and a host of vegan dinners, there is something for every palate – and pocket.
‘Ain’t nuthin but a Chicken Party’ from Butter Sydney and Rising Sun Workshop; Pub Cha at Upstairs at Woollahra Hotel; ‘A Night in Paris’ with burlesque at Gavroche; an Oyster & Caviar festival at The Pines in the Shire; and ‘An Evening in Morocco’ featuring a screening of Casablanca courtesy of a NOMAD ´ Golden Age Cinema collaboration; and appearances by Costa Georgiadis (Gardening Australia), actor William Zappa, and Melbourne celebrity chef Adrian Richardson, plus much more, also feature on the calendar.
“We’re so pleased to be able to support our amazing hospitality industry with Sydney Good Food Month presented by Citi taking place live in January 2022. The program really shines a light on our amazing dining scene, artisan producers, and chef and restaurant talent, and will provide festival-goers with those really special and memorable dining moments that have been so missed over the last two years,” said Venessa Cowell, Head of Nine Food Events.
Presenting Partner Citi will be offering their customers a 20% discount on tickets to the feature events, when customers pay with a Citi card. Tickets for each event are limited.
Samantha Elliott, Head of Digital Sales and Marketing at Citi, said: “As NSW opens up for the summer, it’s exciting to finally be able to organise such a great event for Sydneysiders, and again offer an excellent discount to our customers. We know our customers really value dining out and Good Food Month will provide the opportunity for them to try one of the many new restaurants, or head to one of the excellent events we have on offer.’’
Patrons will be able to enjoy beverages from a range of official partners, including Bodriggy beer, non-alcoholic beer from Heaps Normal, and non-alcoholic cocktails from Dan Murphy’s.
Royal Stacks will open its second CBD venue at Emporium Melbourne on Monday, 20 December, raising its total number of locations across the state to five. Set on the lower ground floor, Royal Stacks will bring its distinctive design flair, flavour-packed menu and extended cocktail list to the heart of Melbourne’s retail precinct.
Alongside its cult favourite burgers and shakes, the new venue will see diners immersed in a world of gaming, with two new in-house arcade machines. Custom designed for Royal Stacks Emporium, the nostalgic game is titled ‘Miss Elizabeth’, where avid gamers and burger lovers will weave their way through a vintage Elizabeth Street, Melbourne set in the 1990s, facing obstacles as they walk past iconic video stores, toy stores and nightclubs.
Merging 90s street flair with a dynamic burst of colour only reminiscent in arcade games, Melbourne street artist Drez, has added his artistic flair to the venue with bright neon tones, giving diners the impression of falling into another dimension.
Designed to bring families together, and whilst paying homage to founder Dani Zeini’s former venue, Grand Trailer Park Taverna, the Emporium restaurant encapsulates a retro camping experience with custom caravan booths, seating up to ten. Unlike other Royal Stacks restaurants, bookings are available. For those looking for a quick bite to eat, the venue also includes tiered ‘stadium-style’ seating upon entry.
“Growing up, I would often immerse myself in the world of video games and this is the perfect opportunity to bring one of my passions to life. There is nothing better than stepping into a new dimension and I’m excited to bring this unique offering to Melburnians,” says Dani Zeini.
Following Royal Stacks tradition, the menu draws inspiration from the American burger scene yet is imbued with a distinctively Melbourne approach, using fresh produce from butchers and locally-baked bread. Burgers are also GMO-free and use pasture-fed beef with no added hormones or antibiotics.
Founder Dani Zeini has transformed Melbourne’s burger culture, which all began with a secret burger menu at Dandenong Pavilion, followed by the opening of Grand Trailer Park Taverna and Truck Stop Deluxe. Not long after, in 2016, Royal Stacks was born. The burger empire presents a unique take on classic fast-food Australians have enjoyed for years. Four new venues across Melbourne are expected to open in the first half of 2022.
Free-flowing champagne, indulgent canapés and DJs.
Sydney’s newest CBD rooftop, ‘Rooftop on Botswana Butchery’ above upcoming restaurant Botswana Butchery at 25 Martin Place will host a spectacular New Year’s Eve party to ring in 2022 and bookings are open now.
Rooftop on Botswana Butchery will offer a fabulous four-hour food and beverage package with the 350 guests entertained by some of Sydney’s best DJs – the ideal way to say goodbye to 2021 and celebrate with friends.
The premium New Year’s Eve package will run from 8pm until midnight includes free-flowing G.H. Mumm Champagne, beer, wine and spirits accompanied by a decadent selection of Botswana Butchery canapés.
New Year’s Eve Menu at Rooftop on Botswana Butchery*
Freshly Shucked Oysters, Apple & Cucumber Mignonette Jersey Milk Cheese, Broadbean Pesto, Spiced Honey ‘Manteca Colora’, Toasted Sourdough, Guindillas
Fromage de Tête Croquette, Gribiche & Burnt Lemon Yakitori Pressed Tofu & Shiitake, Botswana Tare Spanner Crab Cakes, Kimchi Mayo
Dulce de Leche Custard Tart, Cinnamon & Meringue Raspberry Sorbet, Valrhona Manjari, Iranian Pistachios
The team will ensure everyone’s glasses are topped up with champagne so the stroke of midnight will be toasted in style and guests will enjoy the glimpses of the Sydney fireworks.
Guests DJs POOLCLVB and Annie Bass will spin tunes from 8pm until 1am so guests are sure to be dancing all night long.
Tickets: Early Ticket Release $275 + booking fee (avail before December 19th) Final Ticket Release $325 + booking fee
Rooftop on Botswana Butchery is set to become a go-to destination for those looking for pre-dinner or theatre drinks, after-work get-togethers or simply a place to spend an evening enjoying sips and bites with friends. Rooftop vibes with be provided by live DJs every weekend. The undercover areas will ensure year-round enjoyment and guests are sure to love the views of Sydney’s historic and contemporary buildings.
Hallmark reimagines the humble Christmas card with a sentimental video twist.
With Australia being one of the countries most affected by lockdown restrictions, family members and loved ones have had to be creative when finding ways to stay connected. This Christmas, to help savour Christmas traditions and keep connections alive, Hallmark Cards, Inc. has launched the Hallmark Video Greeting Cards range.
For those who can’t be there in the moment, Hallmark Video Greeting Cards are a way to capture the Christmas spirit and combine old traditions with new through the power of technology.
From Nonna recording a video on her favourite tips for creating her delectable Christmas pavlova recipe, to the kids filming their rehearsals for the annual Christmas talent show, the Hallmark Video Greeting Cards are a way to capture our favourite moments, and upload them using a QR code, ensuring nobody misses out on Christmas memories.
One Australian separated from loved ones this Christmas is Australian cook, author and presenter, Justine Schofield.
“My friends and I are sentimental during the festive season, with numerous Christmas traditions that have been carried out since high school. One of my personal favourites is finding gifts for my friends that have special meaning, and on Christmas Day we share the story behind it,” says Justine Schofield.
“This year Christmas will be a little different, so we’ve recorded the meaning behind the gift through the Hallmark Video Greeting Card so that our most important Christmas traditions can live on.”
By simply scanning the card’s QR code, the Hallmark Video Greeting Cards allow for a video message to be recorded solo, or stitches together multiple videos by inviting family or friends to film their own. To add a special personalised touch, songs, photos and messages can be included and are combined with the video to create a seamless and sentimental experience. To watch, the recipient simply scans the card’s QR code, bringing the Christmas moment to life.
Hallmark Video Greeting Cards are available exclusively in-store at Coles from November 2021 and are made in Australia using Hallmark’s global technology, using responsibly sourced paper. The range includes five exciting Christmas designs for $10 per card.
Australians have always enjoyed a good steak. The European settlers arrived in 1788 with just a few cows. This number rapidly increased and today there are as many cows in Australia as there are humans. Australian beef is amongst the best in the world and is exported worldwide.
So, it is not unexpected that we have some great steak restaurants – and Black Hide by Gambaro at the Treasury in Brisbane is amongst the very best. Black Hide is part of the Gambaro Group. The Gambaro family name has been synonymous with fine dining and sensational seafood for over 60 years, and their seafood restaurant is the oldest established restaurant in Brisbane.
Black Hide at the Treasury has won Queensland’s best steak restaurant for three years running and is renowned for its world-class Australian Wagyu and Angus steak cuts, wonderful service and premium wine selection.
You know you are in a serious steakhouse as soon as you walk in from the main casino, past the extensive glass fridge showcasing a huge selection of aged beef, past the display of special steak knives owned by the regulars and into the opulent leather and grey dining room overlooking the Brisbane River.
Whilst this is a carnivore’s heaven, Executive Chef Thomas Mumford (ex-Story Bridge Hotel and Gambaro’s) has launched a new menu bursting with fresh seasonal ingredients, bold flavours and a focus on local and sustainable produce. Start with Beluga Caviar with crème fraîche, chives and toast or freshly shucked oysters. Or try the Hiramasa yellowtail kingfish with fermented chilli, sesame and crème fraîche, or a new dish of plump, juicy scallops with orange and saffron butter, topped with toasted pistachios – a delightful aromatic citrus flavour with crunch from the pistachios – simply divine. The smoked heirloom carrots are crisp and fresh with a distinct smoky flavour complemented by a tahini and pomegranate sauce. Very more-ish.
For mains, there is, of course, a wide range of steaks from Stanbroke Estate, including Angus with a marble score of 3, Wagyu with a marble score of 9 and some in-house dry-aged rib eye, all served with decadent wagyu fat potatoes and a selection of condiments. It would not be Gambaro’s without some excellent fish, crab, bugs and lobster options. The spanner crab and sweetcorn tortellini are large and generous, served with a delicious shellfish bisque and tomato salsa. Pair with spiced eggplant, hand-cut chips and an excellent heirloom tomato salad with fennel, labne and oregano. And for a little extra umami flavour, bone marrow with parsley, eschalot, capers and toasted sourdough.
There are some decadent house-made desserts including a Wagyu fat frangipane tart with Pedro Ximenez ice cream. Or perhaps a bittersweet affogato.
The service is friendly, knowledgeable, efficient and attentive without being intrusive. There is a range of innovative new cocktails as well as a comprehensive wine list with many by the glass. And if you are a Star Club member of the Casino, you can enjoy discounts and offers.
Black Hide by Gambaro at the Treasury does not disappoint – well worth a detour.
Every NYE diner who has booked at Sokyo, BLACK Bar & Grill, Flying Fish and Cucina Porto will be offered a complimentary freshly-shucked oyster and glass of Champagne – and the chance to win a South Sea Pearl.
After a tumultuous year filled with lockdowns, border closures and restrictions in international travel, an extra special evening is what we’ve all been waiting for. So, forget diamonds, this New Year’s Eve it’s all about pearls – or to be exact, one stunning South Sea Pearl, thanks to The Star Sydney.
On the last evening of 2021, every diner at Sokyo, BLACK Bar & Grill, Flying Fish and Cucina Porto will not only enjoy a beautifully curated meal, but will also be offered a complimentary freshly-shucked oyster and glass of chilled champagne – and the chance to win a South Sea Pearl valued at up to $10,000.
Passionate about hero-ing local Australian produce, The Star has chosen to hero the oyster this New Year’s Eve and the amazing regions from which they are farmed. All four signature restaurants at The Star will be offering fresh oysters to all guests on December 31st. Every guest will be handed an entry form on arrival to the restaurant. They will then need to scan the QR code and enter their details to enter to competition.
Featuring a radiating glow and unique lustre, South Sea Pearls are known to be the rarest and most valuable of all pearls, taking up to three years to cultivate in the Pinctada maxima or the white-lipped oyster. Worn on a gold necklace or fastened on a statement ring, the South Sea Pearl is luxurious, elegant and timeless.
To accompany the oyster offer and to give Sydneysiders a way to celebrate the New Year in luxurious style, Executive Chefs of The Star’s four flagship restaurants – Sokyo, Cucina Porto, Flying Fish and BLACK Bar & Grill – have each created a signature dish especially for New Year’s Eve, which will be available to order alongside the à la carte menu items. The four signature dishes have each been designed to celebrate Australia’s amazing fresh seafood, using sustainably sourced and high-quality ingredients.
At Sokyo, enjoy a premium sashimi platter that’s full to the brim with lobster, caviar, toro, scampi and an abundance of fresh sashimi. BLACK Bar & Grill will be serving black lip abalone that’s cooked over charcoal and served with seaweed butter and lemon, as well as an A5 Japanese Wagyu striploin cooked over the wood grill.
The New Year’s Eve specials at Flying Fish will be a BBQ whole Eastern rock lobster with wakama butter and lime, and miso-baked Aquna murray cod with pickled ginger and turmeric. Lastly, guests at Cucino Porto will be able to order antipasto di mare, which consists of a luxurious array of seafood such as Tasmanian oysters, Abrolhos Island scallops, Alaskan crab with smoked caviar, Hiramasa kingfish crudo, marinated New Zealand scampi and more.
So, be sure to make a reservation at one of The Star’s signature restaurants this New Year’s Eve and experience a special evening meal with a glass of champagne and an oyster – and you may be going home with a South Sea Pearl worth $10K. It’ll be sure to be an evening that you’ll remember for the rest of your life.
Never Never Distilling Co wins Champion Australian Distiller and Victorian distillers win 9 out of 18 trophies.
Melbourne Royal® announced the trophy winners of the 2021 Australian Distilled Spirits Awards at an impressive cocktail awards presentation held on Wednesday, 1 December in the Victoria Pavilion at Melbourne Showgrounds.
Eighteen trophies were presented with McLaren Vale’s Never Never Distilling Co. awarded Champion Australian Distiller, and Victorian distillers taking home half the top gongs, which is reflective of the extraordinary growth of distilling in Victoria, despite the challenges of COVID over the past 18 months.
This year a record 90 gold, 241 silver and 269 bronze medals were awarded from the 765 entries.
“The Australian Distilled Spirits Awards is regarded as Australia’s first and largest national award program that proudly recognises the long tradition of distilling in Australia, and the emergence of the new generation of spirits, liqueurs, aromatics and this year, vermouths;” said Melbourne Royal CEO, Brad Jenkins.
“Since being established by Melbourne Royal in 2015, the interest and growth of the Australian Distilled Spirits Awards has been extraordinary and this year there were a record 765 entries from 191 distilleries, which is a 20% increase on 2020.”
McLaren Vale’s Never Never Distilling Co not only won Champion Australian Distiller, but also Champion Navy Gin for its Juniper Freak Gin and Champion London Dry Gin for their Triple Juniper Export Strength Gin.
Eltham-based Naught Distilling won the Champion New World / Contemporary Gin, as well as the Champion Victorian Gin, both for their Naught Australian Dry Gin. Made by former professional basketball player and Melbourne local Chris Cameron, who is known for his fastidious, relentless and attentive approach to creating meticulously made gins.
Boatrocker Brewers and Distillers in Braeside has taken out the Champion Alternative Spirit award for its Boatrocker Coolship Rye, which is Boatrocker’s first foray into Rye Spirits, and aged in high char American Oak for ten months.
Dromana’s JimmyRum has won the Champion Victorian Distillery award. Created by former marine engineer James McPherson, who now prides himself on establishing Victoria’s first dedicated craft rum distillery, JimmyRum’s primary goal is to produce amazing rums that warm the soul. JimmyRum also took out the new trophy, Champion Cane Spirit, for its JimmyRum Silver.
Ivanhoe’s Imbue Distillery has picked up the Champion Other Gin for its Suburban Barrel Aged Gin created by four Melbourne experts with a combined 60 years of experience.
Somerville’s Chief’s Son has won Champion Australian Small Batch Spirit for its Cask Expression Release 4 Imperial Stout, an incredible marriage between a brewery and a distillery, using the old French oak barrel used to mature the stunning Mornington Peninsula Brewery’s ‘Russian Imperial Stout’, then used to house their boldest Single Malt Whisky.
Cap & Bells in North Melbourne took out Champion Aromatic for its Marionette Bitter Orange Curacao, as well as the Consistency of Excellence Medal, for their Marionette Dry Cassis, made from Tasmanian blackcurrants grown by father and son Rob and Richard Clark, who have dedicated 20 years to growing the best blackcurrants. This flavourful and distinct spirit has picked up Australian Distilled Spirits Awards gold medals for the last three years.
New South Wales-based distilleries took out four of the trophies, including renowned Archie Rose Distilling Co. in Rosebery for its Rye Malt Whisky, a truly unique whisky made from selectively sourced rare malted rye and the finest malted barley from progressive malt houses, which is paired with virgin American oak casks air-dried for 36 months and left to mature in the maritime air of coastal Sydney.
Marrickville’s Mobius Distilling Co. has received two awards, one for Champion Vodka for its 38 Special Vodka, which also recently won a Silver Medal at the 2021 Tasting Australia Spirit Awards. Their Moreau Apple Pie Liqueur took out the Champion Liqueur award, made with fresh Australian apple juice and select spices to taste like apple pie in a glass.
Regal Rogue has won the new trophy for Champion Vermouth, for its Regal Rogue Lively White, which is bursting with citrus and floral notes, marrying an Orange, NSW organic un-wooded Chardonnay with native lemon myrtle, desert limes, finger limes and native thyme with elderflower, lemongrass, grapefruit and chamomile.
South Australia’s Ginny Pig Distillery in Flagstaff Hill was awarded the trophy for the Champion Australian Micro Batch Spirit for their Botanic Gin. Ginny Pig is the brainchild of husband and wife team Craig and Bec, who spent a collective 50 years working in nursing but dreaming of something a little more creative.
St Agnes Distillery in Renmark has won Champion Brandy for St Agnes XO Imperial 20-year-old, a spirit that is more complex and pure than standard XO. The distillery took out the same award last year, and in 2018, 2017 and 2016.
Queensland’s Bundaberg received the Raymond B ‘Spike’ Dessert III Trophy for Champion Rum for its Master Distillers’ Collection – Small Batch Reserve.
Brad Jenkins adds: “The Australian Distilled Spirits Awards uniquely brings together accomplished experts in distilling, spirits retailing and writing to judge Australia’s best distilled spirits, liqueurs, and aromatics to provide producers with an essential benchmarking opportunity”.
“The growing prestige and reputation of the Australian Distilled Spirits Awards is testament to the value distillers place in being able to benchmark spirits, liqueurs and bitters against their peers. The valuable feedback distillers receive from judges inspires innovation and product development. Medal and trophy winners can leverage their success by displaying the Melbourne Royal seal of excellence on their packaging and marketing materials.”
Savour the flavours of the season and transport yourself to the crystalline seas, salty breezes and sun-soaked shores of the Caribbean with BACARDÍ rum this summer. Whether your preference is the wonderfully diverse BACARDÍ Carta Blanca, mixing it up with BACARDÍ Spiced or the convenience of BACARDÍ Mojito ready-to-drink cocktail in a can, BACARDÍ has the perfect summer sip for you.
BACARDÍ was founded in 1862 in the city of Santiago de Cuba, by Don Facundo Bacardí Massó who revolutionised the spirits industry when he created the light-bodied rum with a particularly smooth taste. Since then, BACARDÍ has gone on to become the world’s most awarded rum. Its unique taste is absolutely bursting with flavours from orange blossom, lavender and rose, and is mixed with apricot, light coconut and ripe banana.
BACARDÍ is ideal for mixing and has inspired cocktail pioneers to invent some of the world’s most famous recipes, from the BACARDÍ Mojito to the BACARDÍ Daiquiri and the BACARDÍ Piña Colada.
Today, BACARDÍ rum is made mainly in Puerto Rico where it is crafted to ensure the taste remains the same as it did when it was first blended in 1862.
BACARDÍ Spiced is also a strong contender within the brand’s portfolio. Made with aged rum and with a hint of smokiness from charred American oak barrels, BACARDÍ Spiced is blended with natural flavours and spices for a bold, yet smooth taste. BACARDÍ Spiced has upfront notes of creamy delicious vanilla, woody and subtle honey through the mid-palate, and a natural cinnamon and nutmeg spice finish. It’s the perfect rum to enjoy with cola or ginger beer for extra spiciness.
Finally, for those wanting a convenient option this summer and who’d prefer to keep the cocktail making to the experts, look no further than the BACARDÍ Mojito ready-to-drink cocktail in a can. It combines the sweetness of the Caribbean with fresh lime, revitalising mint flavour and sparkling soda water. Made with all-natural flavours, real ingredients and no artificial sweeteners, it is are consistently high quality and always fresh, fun and full-flavoured at 4.8% ABV.
For refreshing summer sips, or giving the gift of BACARDÍ this Christmas, there is something for all preferred tastes and flavours on offer from BACARDÍ.
25 years of Australia’s favourite frozen treats and 24,500 tonnes of ice cream calls for big celebrations.
Australia’s coolest ice cream shop, Cold Rock Ice Creamery, is celebrating 25 years of serving up delicious frozen desserts in Australia and to mark the occasion they are treating thousands of Rockstar Rewards members to tasty prizes until the end of December!
Since opening in Aspley, Queensland in 1996, Cold Rock has become Australia’s premier ice cream franchise after becoming part of the Franchised Food Company in 2009 and growing to more than 90 stores nationwide. Over the last 25 years, Cold Rock has mixed and smashed over 24,500 tonnes of ice cream and over 175,000,000 Mix Ins to a dedicated customer base who are treated to over 30,000 combinations to choose from.
To get access to Cold Rock’s 25th Birthday Giveaway, which includes mouth-wateringly good prizes such as 25 months of Cold Rock Ice Cream and official merch packs, dessert lovers just need to sign up to the Rockstar Rewards loyalty program, which will unlock exclusive offers, rewards, free ice cream, and tubs of Rock Your Dough.
“We love putting smiles on people’s faces and couldn’t be more excited to be celebrating our 25th year of sharing our passion for frozen desserts. We wanted to say a big thank you to our wonderful and loyal community who have supported us over the years and what better way to do that than to treat them to a giveaway as tasty as our ice-cream!” says Stan Gordon, CEO of Cold Rock Management.
Making the celebrations even sweeter will be the introduction of a brand-new cake based on the community’s favourite ice cream flavour, Cookies and Cream, which will be in stores to stay permanently. This addition to the exclusive range of Cold Rock Ice Cream Cakes is every cookie lover’s dream and sure to be a fan favourite in no time.
Tune into Cold Rock’s official social media pages and join up to Australia’s coolest loyalty program to have your chance at landing an awesome prize!
A pink-themed menu launches at Sydney rooftop oasis, Untied
On Wednesdays, Untied turns pink!
Sydneysiders can now rediscover the tastes, sights and sounds of summer in the heart of Barangaroo at Untied’s Euphoric: Celebrate Your Freedom. The sun-filled rooftop has been transformed into a shiny, shimmering pink oasis with a matching pink-themed set menu of delicious bites and cocktails, available every Wednesday.
The three-course pink-themed set menu is available for $79pp and includes pumpkin and pink beet coconut dip with pepita granola and sourdough; slow-cooked beef cheek taco with pickled Spanish onion and pepperberry sour cream espuma; and Untied Fried Chicken with hasselback potato with ‘nduja honey butter, corn on the cob with parmesan and toasted milk, house slaw, country ranch and Frank’s hot sauce.
Special pink cocktails have also been designed to delight the senses including the ‘Glamour’ – Citron vodka, raspberry liqueur, watermelon and pineapple, and ‘Velvet Twist’ – Bati rum, vanilla liqueur, banana and almond syrup.
With weekly sessions every Wednesday at 5pm and 8pm, Untied will also host live music sessions featuring local artists from across Sydney.
Evan Gargaro, NSW State Manager of Australian Venue Co said, “We couldn’t be more excited to welcome back Sydney and invite them to spend their summer at the Untied rooftop bar with a little bit of extra flair, fun and all things pink. As the weather warms up, Euphoric Wednesdays will be the perfect spot to watch the sun go down as the city lights up after dark”.
The package also includes two hours of Untied’s signature Frosé Your Way, offering guests the choice of six refreshingly fruity frosé flavours, allowing them to experiment and garnish their own serve with an unlimited number of nostalgic sweets and dried fruits from the show-stopping DIY Garnish Wall.
Christmas hampers packed with gourmet goodies from Victoria’s best restaurants, cafés, bars and producers.
Co-Lab Pantry has Christmas all wrapped up with an abundance of gourmet gifts suitable for foodies – both naughty and nice – this holiday season. From a Kris Kringle gift for the office party to a family hamper to bolster your Christmas lunch festivities, the seasonal range has a little something for everyone.
Curating gourmet goodies from Victoria’s best restaurants, cafés, producers and makers, Co-Lab Pantry’s Christmas products include: • a ham glaze by Entrecôte • seasonal cocktails from The Everleigh Bottling Co. • Bloody Shiraz Gin Caviar from Yarra Valley Caviar • and a Chocolate Chip Panettone by Chocolati Curate your own gift packs, purchase a voucher or opt for one of 15 hampers, with the option to have them gift wrapped and delivered with a personalised note.
The 2021 Co-Lab Pantry’s Christmas hampers include: • Something Small – The Everleigh Cocktail (80ml) and By Josephine Macarons (6 pack) RRP $35.00 • Perfect Pair – Zonzo Wine, Brunetti Mixed Biscuits RRP $50.00 • Santa’s Selection – Innocent Bystander Prosecco, Four Pillars Orange Marmalade, Fig & Honey Crackers, Hunted + Gathered Chocolate RRP $50.00 • For Her – Koko Black Choc Freckles, The Everleigh Cocktail (80ml), By Josephine Macarons (6 pack), Miss Trixie Bakes Cookie RRP $55.00 • For Him – Chotto Motto Crispy Chilli Oil, Fancy Hank’s Original BBQ Sauce, The Everleigh Cocktail (80ml), Entrecôte Steak Seasoning RRP $60.00 • Festive Wine and Cheese – Zonzo Shiraz, Apricot Delight, Fig & Honey Crackers, Milawa Camembert Cheese, Koko Black Hazelnut Block RRP $70.00 • Under The Mistletoe – Four Pillars Orange Marmalade, Mount Zero Mixed Olives, Milawa Camembert Cheese, Fig & Honey Crackers, Four Pillars Yarra Valley Gin Caviar, Hunted + Gathered Chocolate, Apricot Delight RRP $80.00 • Christmas Delight – Zonzo Prosecco, Koko Black Chocolate Block, Lello Tomato & Basil Sugo, Lello Pasta, Meredith’s Goat Cheese RRP $75.00 • Season Staples – Mini Panettone by Chocolati, Zonzo Pinot Noir, Four Pillars Orange Marmalade, Salted Caramel Truffles, Brunetti Mixed Biscuits RRP $85.00 • Sweet Tooth – The Everleigh Cocktail (80ml), Four Pillars Orange Marmalade, Salted Caramel Truffles, Miss Trixie Bakes Cookies (6 pack) RRP $90.00 • A Regional Christmas – Zonzo Prosecco, Otway Pasta Sugo, Otway Pasta Torchio Pasta, Cuvée Chocolate, Bellarine Brownie Co Brownie, Four Pillars Orange Marmalade RRP $90.00 • All I Want For Christmas – Zeally Bay Granola, Jam Lady Jam, Zonzo Pinot Noir, Agri Chilli Paste, Mount Zero Olive Oil, Lello Tomato & Basil Sugo, and Lello Fusilli RRP $100 • Something More – Tu Casa Mi Casa Cookbook, Entrecôte Steak Seasoning, Zonzo Shiraz, Mount Zero Olive Oil, Four Pillars Orange Marmalade, Salted Caramel Truffles RRP $150.00 • The Ultimate Gift – Tu Casa Mi Casa Cookbook, Zonzo Wine, Four Pillars Orange Marmalade, Koko Black Hazelnut Chocolate, Lello Tomato & Basil Sugo, Lello Fusilli, MoVida Piquillo Peppers RRP $160.00
Delivery information Most Co-Lab Pantry gifts ship nationally, and it is recommended placing orders early and checking the recommended ‘Order by’ dates on the website to ensure Christmas Day deliveries are met.
Recommended ‘Order by’ dates to meet Christmas Day deliveries for each state are: • WA – Monday, 13 December • QLD – Thursday, 16 December • TAS – Thursday, 16 December • SA – Sunday, 19 December • NSW – Sunday, 19 December • ACT – Sunday, 19 December • VIC – Monday, 20 December
Corporate gifting Say thank you to colleagues, suppliers, and clients with a gift from Co-Lab Pantry. Shop the pre-packed gift set options online at www.colabpantry.com.au or contact Co-lab Pantry direct to organise gourmet hampers complete with personalised notes and corporate branding.
Psych up your inner babe with Tex-Mex wild child El Camino Cantina this summer and its new-release, bespoke Margarita line-up, Take Me To The Candy Shop.
From Tuesday, 30 November to Sunday, 2 January, cult followers of Australia’s legendary Tex-Mex hotspot and Margarita mecca, with destinations across Sydney, Melbourne, Brisbane, Gold Coast and the Sunshine Coast, can explore a rotating range of eight flavours, each with a candy-flavoured twist and edible candy garnishes.
With a fun flourish on the classic Rita, the eye-striking, lip-smacking flavour series ranges from popping pink to strikingly purple, bright red and lush green and in the following flavours: • Squirm • Musk • Red Ripperz • Gummy Bear • Grape Nerd • Hubba Bubba • Skittle • Marshmallow
Served in El Camino’s famously frozen form and signature Cadillac style – with a luxurious float of Grand Marnier – guests can experience the sweet rush of Ritas like they’ve never tasted them before. Tasting paddles of four flavours are also available.
El Camino Cantina Food & Beverage Director Molly Haranis said the latest Rita line-up is a perfect balance of zest, zing and sweetness.
“El Camino Cantina’s latest flavour series cements our position as Australia’s undisputed Margarita mecca,” Ms Haranis said.
“An ever-evolving range of Ritas is the essence of what El Camino Cantina is about and this time we’ve truly hit the sweet spot.”
Take Me To The Candy Shop Margaritas are also on the menu on Christmas Day at El Camino Cantina at South Bank in Brisbane and Manly in Sydney, which are open for lunch and dinner.
Guests can also say ‘Adios’ to 2021 and ‘Hola’ to the new flavours on New Year’s Eve at all venues. El Camino Cantina at South Bank, The Rocks and Fitzroy will host Glow Up parties from 7pm, with DJs, glow shots, glow Ritas and glow face and body paint encouraged.
El Camino Cantina is located at the Entertainment Quarter, Manly, Miranda and The Rocks, in Sydney; Bowen Hills, Chermside and South Bank in Brisbane; Robina on the Gold Coast; Sunshine Plaza on the Sunshine Coast; and Fitzroy in Melbourne.
Victoria’s Fallen Giants Winery 2019 Shiraz was awarded the iconic Jimmy Watson Memorial Trophy for Best Young Red at the 2021 Melbourne Royal Wine Awards Trophy Presentation at Melbourne Showgrounds on Thursday, 2 December.
The Jimmy Watson Memorial Trophy is the Australian wine industry’s most coveted prize, awarded annually to the best one- or two-year-old red wine and is named after the legendary Jimmy Watson who championed table wine at his Carlton wine bar.
The Fallen Giants 2019 Shiraz also won the trophies for Best Victorian Shiraz and the highly regarded Trevor Mast Trophy for Best Shiraz.
Remarkably, Fallen Giants has a strong connection to the late, great Trevor Mast with the Fallen Giants vineyard having previously been part of Mount Langi Ghiran, during Trevor Mast’s time as their chief winemaker. The vineyard was purchased by Rebecca and Aaron Drummond and renamed Fallen Giants in 2013.
This year, the Melbourne Royal Wine Awards acknowledged the contribution of the late Dr Tony Jordan. Most notably, Dr Jordan founded Domaine Chandon Australia in the Yarra Valley in 1985, establishing one of Australia’s most celebrated and successful sparkling wines.
Melbourne Royal was pleased to award the inaugural Best Sparkling Wine trophy in Dr Tony Jordan’s name, honouring his lifetime of work, many achievements and lasting contribution to the Awards. Dr Jordan’s wife, Michele presented the inaugural Dr Tony Jordan Trophy for Best Sparkling to Wicks Estate for their 2015 Pamela Chardonnay Pinot Noir.
The Francois De Castella Trophy for Best Young White was awarded to Tasmania’s Tolpuddle Vineyard for their 2020 Chardonnay, with the same wine also being awarded The Douglas Seabrook Trophy for Best Single Vineyard Wine and the team behind it the Kym Ludvigsen Trophy for Viticultural Excellence. Tolpuddle’s Viticulturalist, Murray Leake, and Vineyard Manager, Carlos Souris, were recognised as being part of the team behind the grapes that produced the Douglas Seabrook Single Vineyard Trophy-winning wine.
For the sixth consecutive year, The James Halliday Trophy for Best Pinot Noir was awarded to a Tasmanian Winery with Lowestoft Winery being recognised for their 2020 La Maison Pinot Noir.
Yarra Valley winery Giant Steps was awarded the trophy for Champion Victorian Winery, presented by the Victorian Minister for Agriculture, The Hon. Mary-Anne Thomas. This trophy recognises the winery’s top four scoring wines, with Giant Steps coming out on top after receiving four gold medals and the trophy for Best Red Blend with their 2019 Yarra Valley Syrah Carignan Grenache.
Reflecting on the success of the awards, Melbourne Royal CEO Brad Jenkins was thrilled that the 2021 Melbourne Royal Wine Awards could proceed this year to recognise and celebrate the best Australian wines and wineries.
“The Melbourne Royal Wine Awards recognise and celebrate excellence in Australian winemaking. The Jimmy Watson Memorial Trophy is the trophy winemakers from all around Australia want to win and Melbourne Royal congratulates Victoria’s Fallen Giants Winery on being the 2021 winner.”
“Along with the Jimmy Watson trophy, the Francois De Castella, Trevor Mast and James Halliday trophies are some of the most respected winemaking awards in the country and are recognised both nationally and internationally,” said Brad.
“Winning a trophy in the Melbourne Royal Wine Awards can be a game changer for a winemaker and winery. The Melbourne Royal seal of excellence provides great marketing value to winners as it has significant cachet in the wine industry and with consumers.”
Following the introduction in 2019 of state-based trophies for Shiraz, the 2021 Melbourne Royal Wine Awards saw the inclusion of best state-based trophies for Chardonnay, with the Yarra Valley’s Oakridge Wines being awarded Best Victorian Chardonnay.
The winners of each state trophy were tasted off against each other to award the trophy for Best Chardonnay, with Tolpuddle first winning the Best Tasmanian Chardonnay, and overall category trophy of Best Chardonnay with their much-acclaimed 2020 Chardonnay.
Melbourne Royal Wine Awards Committee Chair Samantha Isherwood saw the successful delivery of the 2021 Melbourne Royal Wine Awards as a highlight of the year.
“To see the judging and presentation of the Melbourne Royal Wine Awards go ahead has indeed been a highlight of 2021.
“Tasting wines from all regions of Australia completely independent, with integrity and professionalism is so important to the grape growers, viticulturalists, winemakers, distributors, restaurateurs, retailers and consumers,” said Sam.
“Congratulations to all producers who entered, the judges, stewards and the Melbourne Royal team who made this happen,” concluded Sam.
Conducted by Melbourne Royal since 1884, the Melbourne Royal Wine Awards provide producers with a valuable opportunity to benchmark their wines against industry standards, seek advice from an independent panel of experts, and promote and market award-winning products using the Melbourne Royal seal of excellence.
“The Melbourne Royal Wine Awards provide Australian winemakers with a unique and valuable platform to leverage their success locally and internationally by incorporating the Melbourne Royal seal of excellence in marketing and on packaging,” concluded Brad.
The full list of this year’s trophy winners can be viewed below:
2021 MELBOURNE ROYAL WINE AWARDS TROPHY WINNING WINES
The Jimmy Watson Memorial Trophy for Best Young Red Fallen Giants, Shiraz – 2019
The Francois De Castella Trophy for Best Young White Tolpuddle Vineyard, Chardonnay – 2020
The Trevor Mast Trophy for Best Shiraz Fallen Giants, Shiraz – 2019
The James Halliday Trophy for Best Pinot Noir Lowestoft, La Maison Pinot Noir – 2020
The Douglas Seabrook Trophy for Best Single Vineyard Wine, presented by Seabrook Wines Tolpuddle Vineyard, Chardonnay – 2020
The Bill Chambers Trophy for Best Fortified Wine Morris Wines, Cellar Reserve Topaque NV Muscadelle
The Kym Ludvigsen Trophy for Viticultural Excellence Murray Leake, Viticulturalist and Carlos Souris, Vineyard Manager, Tolpuddle Vineyard
The Dr Tony Jordan Trophy for Best Sparkling Wicks Estate, Pamela Chardonnay Pinot Noir – 2015
Champion Victorian Winery Giant Steps, Yarra Valley
Best Semillon Tyrrell’s, Belford Semillon – 2017
Best Chardonnay Tolpuddle Vineyard, Chardonnay – 2020
Best Riesling Henschke, Julius Riesling – 2021
Best Sauvignon Blanc Scarpantoni Estate, Sauvignon Blanc – 2021
Best Pinot Gris/Grigio Longview, Queenie Pinot Grigio – 2021
Best Single Varietal White Small Victories Wine Co, Vermentino – 2021
Best White Blend Hanging Rock, ‘The Jim Jim Three’, Pinot Gris Gewurztraminer Riesling – 2021
Best Sweet White Wine De Bortoli Wines, Deen Botrytis Semillon – 2018
Best Rosé Turkey Flat, Rose Grenache – 2021
Best Cabernet Sauvignon Thompson Estate, The Specialist Cabernet Sauvignon – 2019
Best Cabernet Sauvignon Blend Deep Woods Estate, Cabernet Merlot Malbec – 2019
Best Single Varietal Red Bleasdale Vineyards, Second Innings Malbec – 2020
Best Grenache The Ethereal One, Fleurieu Grenache – 2020
Best Shiraz/Cabernet Sauvignon Blend Majella, Musician – 2019
Best Red Blend Giant Steps, Yarra Valley Syrah Carignan Grenache – 2019
Best Organic Or Biodynamic Wine Tscharke, Gnadenfrei White Grenache Blanc – 2020
Best Victorian Shiraz Fallen Giants, Shiraz – 2019
Best South Australian Shiraz St Hugo, Barossa Shiraz – 2019
Best NSW/ACT Shiraz Lerida Estate, Cullerin Syrah – 2019
Best Western Australian Shiraz Fermoy, Shiraz – 2019
Best Tasmanian Shiraz Not Awarded
Best Queensland Shiraz Not Awarded
Best Victorian Chardonnay Oakridge, 864 Funder and Diamond – 2019
Best South Australian Chardonnay Shaw + Smith, Lenswood Vineyard Chardonnay – 2020
Best NSW/ACT Chardonnay Not Awarded
Best Western Australian Chardonnay Deep Woods Estate, Single Vineyard Chardonnay – 2020
Best Queensland Chardonnay Not Awarded
Best Tasmanian Chardonnay Tolpuddle Vineyard, Chardonnay – 2020
Consistency of Excellence (2018, 2019 and 2021) Exhibits of the same label that have been awarded a gold medal at the Melbourne Royal Wine Awards for three consecutive years (2018, 2019 and 2021) are awarded a Consistency of Excellence Medal. 1. Tyrrell’s Vineyards, Belford Semillon – 2019 2. Flametree Wines, Flametree SRS Wallcliffe Chardonnay – 2020 3. Grant Burge Wines, Grant Burge 20 Year Old Tawny Port, NV Blend 4. Morris Wines, Morris Wines Old Premium Topaque, NV Muscadelle 5. Tolpuddle Vineyard, Tolpuddle Vineyard Chardonnay, 2020 6. Xanadu Wines, Xanadu Cabernet Sauvignon, 2019
Bringing thousands of extra seats, great music and outdoor dining to the Melbourne CBD. Melbourne’s hugely popular New Year Street Feasts is back for another year, once again set to draw enthusiastic crowds into the CBD and reinvigorate the city’s streets and laneways.
In a partnership between City of Melbourne, Melbourne Food & Wine Festival and the Victorian Government, Street Feasts presents seven outdoor dining precincts that will host thousands of New Year’s Eve revellers at their favourite Melbourne restaurants with friends and family. Each precinct will bring together restaurants and bars from the surrounding streets and laneways, offering diners more than 30 premium venues to enjoy on 31 December and a new precinct at Fed Square.
Some of Melbourne’s best-loved venues will feature, including Chin Chin, Hazel, Hero, Longrain, San Telmo and Supernormal. The program has something for all tastes, whether it’s feasting on stir-fried lobster and rice noodles with XO sauce at Chin Chin; dressing to impress for a shaken-not-stirred Casino Royale revel at San Telmo; hitting hot new bar Pearl Diver for oysters and cocktails; savouring Blak glitter and Indigenous glam at Big Esso; or simply getting together for lasagne and tiramisu with the kids at Pellegrini’s.
Taking inspiration from the piazzas and squares of Europe, New Year Street Feasts will open up some of the city’s most popular food precincts to bring guests an unforgettable dining experience on New Year’s Eve.
“Melbourne is the food capital of Australia,” says Anthea Loucas Bosha, CEO of Food + Drink Victoria, the not-for-profit organisation behind Melbourne Food & Wine Festival.
“We’re looking forward to welcoming merrymakers back to the city to book a table at their favourite restaurant. We have so many wonderful venues participating in this year’s initiative and working with the City of Melbourne we’ve been able to increase their capacity so more diners can enjoy the New Year’s festivities.”
Lord Mayor Sally Capp says there’s no better way to ring in the New Year than by snapping up tickets to New Year Street Feasts.
“We have more to celebrate this year than ever before,” says the Lord Mayor.
“This is a chance for our traders to showcase what they do best – delivering some of the best meals and service in the world – all against the backdrop of our iconic streetscape.
“Victorians can bid farewell to virtual dinners and celebrate alongside friends and family once more.”
The seven precincts are: Docklands | Fed Square | Flinders Lane East: Between Exhibition and Russell Street | Flinders Lane West: Between Russell and Swanston Street | Little Bourke Street | Little Collins Street | Russell Place
All bookings for restaurants available via mfwf.com.au. Booking New Year Street Feasts in advance is essential to keep the celebrations running smoothly and safely. More details on travel to and from the city will be released in the coming weeks. The full program is available at mfwf.com.au; follow MFWF on Instagram at @melbfoodandwine for updates.
The launch of vegan bubble tea NUTTEA brings something fresh to Melbourne’s funky inner north.
In an exciting move to bring vegan bubble tea to the inner city ‘burbs, signature vegan superstore Vincent’s Marketplace is doing just that. Since launching in Fitzroy in 2019, Vincent’s Marketplace has been THE go-to place for all things vegan. The collaboration with tea innovators NUTTEA features a mouth-watering range of quenching teas, all topped with a signature Nut Cream to bring Melbourne’s bubble tea scene something new, delicious and healthy!
Australia’s first international collaboration with an adored Taiwanese tea, NUTTEA brings a fresh, plant-based alternative to the dairy-heavy bubble tea market. Entirely unique with a nut-based cream made from a blend of cashews, hazelnuts, macadamias, walnuts, and proprietary plant-based whipping cream with almond meal to top off all drinks, NUTTEA’s mylk is a cut above its off-shelf alternatives.
Not only is NUTTEA’s Nut Mylk, Nut Cream and Tea made fresh in-store daily but enjoying a NUTTEA doesn’t just tempt your taste buds. Designed for coffee and tea lovers alike, NUTTEA is bursting with Omega-3s and Vitamin E, so enjoying a bubble tea (or two) has never been more delicious and good for the lactose-intolerant, dairy no-goers, eco-conscious consumers and vegans alike.
The NUTTEA team’s top picks are their signature Ruby Black and Earl Grey Teas, closely followed by their watermelon and grape green teas, all of which are topped off with their unique and decadent nut cream.
To experience Fitzroy’s first ever plant-based bubble tea and to make the shift to conscious consumption without compromising on taste, stop by Vincent’s Marketplace. You may not leave with just a delicious NUTTEA, but maybe even a healthy snack or two for the trip home!
Celebrate in style this Christmas with a wheel of Fromager d’Affinois
This season, treat your favourite foodie with an epicurean gift that exudes both great taste and presents beautifully. Food-lovers and culinary enthusiasts will savour receiving an impressive wheel of French cheese from the renowned Fromager d’Affinois.
Available in nine different styles and an array of milk types, Fromager d’Affinois cheeses are known for their silky-smooth texture, crowd-pleasing flavour, and consistent quality.
With summer entertaining upon us, there’s nothing more show-stopping than having a wheel of French cheese ready to serve at a moment’s notice. Simply slice a quarter of the wheel to be the centrepiece of a cheese board for those impromptu summer gatherings, or top a full wheel with fresh berries and a drizzle of honey for a summer table with festive flair.
An alternative way to showcase your wheel when entertaining is to remove the top rind – allowing your guests to easily dip into the perfectly soft and buttery ripened cheese from above – while serving it along with a few breadsticks, meat roses, and slices of roasted pears.
A number of independent specialty stores and delis retail full wheels of Fromager d’Affinois including:
• VIC: Boccaccio IGA • TAS: Hill St Grocer • SA: Frewville Foodland • ACT: Supabarn Canberra • WA: Boatshed Fresh Foods • QLD: Rosalie Gourmet • NSW: Romeo’s Summer Hill
RRP starts from $69 per kilo for the flagship Fromager d’Affinois’ Le Fromager cheese.
The visionary behind all-femme-identifying bartending competition Speed Rack, and one of New York’s preeminent bartenders, wins the most respected peer-voted award in the cocktail world.
Lynnette Marrero, Bar Manager of Llama Inn, New York, and co-founder of Speed Rack has been named the winner of the Altos Bartenders’ Bartender Award 2021. This award is voted for by the bartenders at the venues on this year’s list of The World’s 50 Best Bars, who are asked to name one peer who pushes the boundaries of what it means to be a great bartender.
This is one of a series of pre-announced awards in the month leading up to the awards ceremony at the Roundhouse, London, on 7th December 2021. The World’s 50 Best Bars 2021, sponsored by Perrier, marks the return of the first in-person awards programme since 2019, representing an important milestone in the ongoing recovery of the bar sector.
Mark Sansom, Content Editor for The World’s 50 Best Bars, says: “Lynnette is known and respected all over the world for her outstanding bartending skills, spirits knowledge and the work she does for the drinks community. Her work with Speed Rack has put talented, up-and-coming femme-identifying bartenders on the cocktail map, while also raising over $1 million for breast cancer research charities. She is a philanthropist, a pioneer and truly passionate about making the bar sector the best it can be in every regard. Lynnette represents what this industry should be about – she is the archetypal winner of the Altos Bartenders’ Bartender Award.”
An award-winning bartender known for co-creating the world’s first all-femme-identifying speed bartending competition Speed Rack, Marrero is widely regarded as a true leader in the cocktail world. Her spirited career began at NYC’s Flatiron Lounge as a server, where she met fellow cocktail savant Julie Reiner. It was here that Marrero realised that the spirits industry was her calling; she quickly made the transition from front of house to bartender.
Marrero has had an esteemed career, working across the industry on a variety of projects. After shadowing a master rum blender in Guatemala and working as an ambassador for two years, she returned to New York and created her own company Drinksat6, cultivating a new generation of cocktail bartenders and elevating the bar programme at restaurants.
In 2015, Marrero helped design the bar programme at acclaimed Peruvian restaurant Llama Inn in Brooklyn, followed by Llama San in Manhattan, both of which have since won a plethora of awards under her leadership. Other notable projects include her role on the board at the Restaurant Workers’ Community Foundation, her work offering mental health support for hospitality staff and pioneering the bar programme for New York’s much-loved Morgenstern’s Finest Ice Cream.
On winning the award, Marrero says: “The Altos Bartenders’ Bartender Award means so much to me, especially this year. Not being able to connect in person with the wonderful people in this industry was really hard. It is these connections with peers that I value so much in this industry. We were forced to renew and rebuild these connections in a digital way, and I was fortunate to have many opportunities to foster these relationships from afar. From the Speed Rack Advisory Squad to other educational platforms and advocacy work with the Restaurant Worker’s Community Foundation, I am in awe of the resilience of our community. A peer-voted award is such an honour to receive, and I have nothing but gratitude for everyone who took the time to participate in this process.”
The Altos Bartenders’ Bartender Award was introduced to The World’s 50 Best Bars in 2017 and the winner in its inaugural year was Iain Griffiths of Dandelyan. Joe Schofield, of the recently opened Schofield’s Bar in Manchester, UK, won in 2018; Monica Berg of Tayēr + Elementary, London, won in 2019; and Renato ‘Tato’ Giovannoni, of Florería Atlántico, Buenos Aires, won in 2020.
Carlos Andrés Ramirez, Global Advocacy Manager for Altos Tequila, says: “For Altos Tequila, it is an honour to continue as the partner for the Altos Bartenders’ Bartender Award. Congratulations to Lynnette, a good friend of our house and an icon in the industry for developing Speed Rack – she is a great role model for anyone coming into the bar world. Supporting the bartending community has been one of our main pillars since the creation of Altos with programmes such as the Tahona Society Collective Spirit competition and the Henry Besant scholarship. This year, our strong relationship with the community showed us the importance of supporting each other and the resilience we have; our comeback should be stronger than ever.”
The World’s 50 Best Bars 2021 list will be unveiled at an in-person ceremony at the Roundhouse, London, on 7th December, beginning at 8.30pm GMT. It will be live streamed on Facebook and the 50 Best Bars TV YouTube Channel.
North Cairns institution will get a major transformation
A multi-million-dollar makeover is underway at Dunwoody’s Tavern. The major revitalisation project will see all areas getting a major refresh, as well as the addition of a new outdoor bar and a new dining area in the beer garden.
The sports bar is now temporarily closed for renovations, but the bistro and gaming room are still currently trading. The bistro will close in early 2022 for renovations, before a full venue re-opening in autumn 2022. The new bistro will seat 150, the deck 112 people and the beer garden will seat 106 patrons.
The new beer garden includes access to a new indoor-outdoor bar and shaded outdoor dining zones that cater to social crowds and families. Inside, the bistro, sports bar and gaming room are getting a total refresh to make the venue more welcoming and comfortable for local families and residents.
Dunwoody’s Tavern is operated by Australian Venue Co. and COO Craig Ellison is excited to be investing in the venue.
“Dunwoody’s Tavern has proudly served the North Cairns community for nearly 30 years, and our locals have well and truly earned a refreshed pub! We’re investing heavily in this venue to deliver a total transformation for our locals.”
Australian Venue Co will be growing the Dunwoody’s team before re-opening the venue, hiring will begin in December 2021.
Australian Venue Co currently operates a number of popular venues in Queensland and the group is investing heavily in renovation of the pubs for the community, including Palm Cove Tavern in Palm Cove; Kings Beach Tavern on the Sunshine Coast; Bribie Island Hotel; The Crown Hotel and Beenleigh Tavern in Brisbane; and Wallaby Hotel on the Gold Coast.
Melbourne’s favourite late night pizza hole-in-the-wall, Connie’s Pizzeria has just announced that it will be slinging its famous pizzas and more from a new and larger home in the space above Heartbreaker, from January 2022.
Named after owner Michael Madrusan’s beloved Nonna Connie, the New York-inspired slice joint launched in 2017 within Made in the Shade’s iconic rock ‘n’ roll bar, Heartbreaker.
Michael grew up in Italian restaurants run by his grandparents and parents in the 80s, and he and his partner Zara pay homage to those eateries with Connie’s new space and offering to create a venue all about delicious pizza, great Italian hospitality, and a little bit of nostalgia.
“We had always planned for Connie’s to evolve beyond Heartbreaker’s four walls, into its own restaurant, but the right location had never presented itself,” says co-owner Zara. “Michael and I have had our eyes on the space for some time and when it came available, we jumped at the opportunity and immediately started working on the new concept.”
Seating more than 70 guests, the dining room features crimson red vinyl booths, checked tablecloths, leadlight pendants and iconic 80s film posters. Move over to the bar where diners can select songs from the jukebox, enjoy a game of pool or dance underneath the disco balls.
The adjoining rooftop deck has room for up to 30 guests and overlooks Lonsdale Street – the perfect location to enjoy a drink in the sunshine or sausage ‘n’ peppers served straight from the BBQ on weekends.
“I have so many great memories of my younger years spent at my family’s Italian restaurants. I wanted the new Connie’s to showcase the best traits of old-school family-run pizzerias,” says co-owner Michael. “It will be fun, familiar food and a really good time. Our venues are known for the theatre and attention to detail. With Connie’s, the music will play a huge role in bringing the experience to life.”
The menu will be based around nostalgic, comforting, classic dishes. Highlights will include Connie’s deep dish or classic 18-inch pizzas, pasta of the day, eggplant parmigiana and baked clams alongside mozzarella sticks, cheesy garlic bread and a selection of retro gelato desserts from Mr Pisa, which also featured in Madrusan’s parents’ restaurants in the 80s. The drinks list will champion Made in the Shade’s dedication to fine drinking with classic and sparkling cocktails from The Everleigh Bottling Co., wines from Bar Margaux, and select bottled and tap beers.
Set to a soundtrack of Soul and Motown earlier in the evening and funk and disco later in the night, Connie’s is the destination for catching up with mates after work for dinner, enjoying a cocktail on the rooftop deck or dancing the night away.
The new Connie’s Pizzeria is set to open in mid-late January 2022.
Connie’s Pizzeria Upstairs 234B Russell Street (directly above Heartbreaker), Melbourne VIC 3000 Opening hours: Wednesday to Saturday, 5pm until late Website | Instagram | Facebook
Launching a new Public Art commission by Robbie Rowlands
The Goods Shed Ballarat from award-winning developer Pellicano is set to open its doors on January 27, 2022 with the events spaces managed by major partner, Melbourne’s Atlantic Group®. The Events Hall includes three unique spaces – Lydiard Hall, Terminus Theatrette and Carriage Conference Rooms. The terraced and grassed Events Plaza is designed for fluid movement between indoor and out for functions, and will host daytime community events year-round such as markets, performances and installations.
Each event space within The Goods Shed is unique in design and character. Atlantic Group® will cater to a range of social gatherings, parties, weddings, corporate functions and working meetings. Located next door to the new Quest Ballarat Station, which opened late 2020, The Goods Shed will be an enviable destination for any event.
Lydiard Hall is a multifunction space for weddings, anniversaries and birthday parties, seating up to 240 guests. The Carriage Conference Rooms are equipped with state-of-the-art sound, lighting, and visual equipment, each accommodating up to 40 guests or up to 120 when combined. The Terminus Theatrette is designed to showcase independent movies, plays, performances, conferencing, Ted Talks, featuring 308 seats with a state-of-the-art cinema sound system.
The Goods Shed is a major redevelopment of the heritage-listed historic goods shed adjacent to Ballarat train station, featuring remarkable new hospitality areas run by Atlantic Group®, including two dining venues – Nolans, an all-day dining café showcasing local producers, as well as Boom Time Dumplings, a grab-and-go kiosk for dumplings. Both venues will begin fit-out early in the new year and be open by May 2022.
A striking addition to the plaza at The Goods Shed is ‘Slow Order’ by Robbie Rowlands. Rowlands was awarded the Ballarat Railway Station Public Art commission as part of the implementation of heritage interpretation at the redeveloped Ballarat Railway Station Precinct by Lovell Chen and Pellicano.
‘Slow Order’ is a railway term traditionally used as a requirement to lower the set speed limit of a section of rail due to maintenance. With the rail track set in the vertical, the notion of what we are to maintain is now brought into question. The work considers the rail track as not only a signifier to the many industries it has supported, but to consider how it, through its time in service as evident in its eroded and marked surfaces, can be studied, supported and commemorated.
Royal Stacks Moorabbin is celebrating its recent launch by throwing it back to the 90s – with a dedicated ’90s week’ from Wednesday, 24 November to Sunday, 5 December.
With the store heavily inspired by the 90s, owner Dani Zeini will have an exclusive menu where customers can enjoy a bite to eat at 90s prices:
● $19.90 two (2) ´ single stacks, two (2) ´ small fries and two (2) ´ soft drinks ● $8.99 Regina George (vegan) ● $9.90 Duchess burger ● $9.90 McDowell burger ● $1.90 french fries ● 50c cone ● $1.90 soft drink refills ● $1.90 filter coffee
“For me, when I think about the 90s, or look at old photos, I find it optimistic. Our Moorabbin store is exactly that – the colours, music and pop-culture theme are positive. This is what we need after two years of lockdown. I just want to have some fun!” says owner Dani Zeini.
Nostalgia reigns supreme in the new Royal Stacks Moorabbin store. Staff are decked out in thrift-shop uniforms and diners will find iconic ‘blockbuster-themed membership cards. There’s also a 90s-inspired soft drink machine that includes a whirlwind of different colours and flavours. The new diner will teleport customers back in time and bring back all the old-school feels.
Adding another layer of entertainment, the store includes a one-of-a-kind, fully equipped podcast booth with state-of-the-art equipment. Comfortably seating up to four guests, the booth is an inclusive space based on community spirit that anyone can book for free. It also includes fibre optic internet for those wanting to live stream and upload videos to YouTube.
Royal Stacks presents a unique take on classic fast food Australians have enjoyed for years. Burgers are freshly minced daily from pasture-fed, 100% Australian, GMO-free beef and also cater for vegetarian, vegan and halal diets. Royal Stacks has transformed into an influential burger empire, operating with a soon-to-be five stores across Melbourne.
South Eveleigh has unveiled Alfresco Disco as part of Destination NSW’s ‘Sydney’s Open for Lunch’ event taking place on Friday, 3 December. ‘Sydney’s Open for Lunch’ is a one-day summer event aimed at supporting the recovery of Sydney’s hospitality industry.
South Eveleigh’s tree-lined Innovation Plaza will be transformed into a one-day festival of food, drinks and dancefloor, celebrating the vibrant culture of the city’s inner-south-west. Two of Sydney’s defining names in food and drink – Kylie Kwong (Lucky Kwong) and Matt Whiley (Re) – will join forces to deliver a banging menu of noodles and cocktails welcoming the community back together following months of separation and in celebration of the first week of summer.
South Eveleigh Alfresco Disco will run across two sessions on 3 December – lunch (12pm–3pm) and dinner (6pm–9pm) – with the city’s hottest new food and drink precinct becoming Sydney’s largest outdoor dining venue for one day only. Tickets are $30 plus booking fee and include a choice of one Lucky Kwong dish (including vegan and vegetarian options) plus a drink from Re. The pop-up bar by Re will be open from 12pm–10pm and guests are welcome to purchase more drinks, enjoy the disco, and dance like no-one’s watching.
Kwong will be serving a bespoke menu of Australian–Cantonese dishes from Lucky Kwong including: KK’s Hokkien noodles with raw Hiramasa kingfish, sticky pork, South Eveleigh Australian native herbs, Lucky Kwong dressing; KK’s Hokkien noodles with pickled carrot, asparagus, vegetables, South Eveleigh Australian native herbs, Lucky Kwong dressing; and KK’s salad of five-spiced tofu, fresh black fungus, vegetables, South Eveleigh Australian native herbs, Lucky Kwong dressing.
Whiley will be serving signature cocktails from his zero-waste bar Re, including: Artificer – sherry cask soda, Coffee Chaff Whiskey, Cascara, cardamom milk, sunrise lime; and Market & Growers – surplus whole fruit, Tanqueray Gin, whole mango, ancho chilli, poor man’s orange, cryo-strawberry gum. There will also be red and white wine, and chilled cans of Yulli’s Seabass beer available all day.
South Eveleigh’s array of multi-cultural eateries along Locomotive Street are also open for business for Alfresco Disco. Festival-goers are welcome to come along and dine from the likes of Bekya, Eat Fuh, Fishbowl and North Sandwich & Burger, all while enjoying the free entertainment.
Live DJs have been curated to not only soundtrack Alfresco Disco, but also to represent the South Eveleigh community of Redfern and Eveleigh. The line-up includes: The Original Roman vs Boogie Fingers; Levins vs Joyride; Ayebatonye; Deepa; and Tyson Koh. A mirror-ball dancefloor awaits so guests are encouraged to pull out their dancing shoes.
Kwong, Lucky Kwong owner and South Eveleigh ambassador said: “After such a long period of lockdown, away from community and daily collaborations, I really feel this event will be extremely healing and positive, offering an opportunity for all of us to reunite.
“There is no better way to reconnect with friends and loved ones, than over delicious food and drink and great music. Just as important, the physical spaciousness, unique heritage buildings and glorious, natural outdoor environment of our South Eveleigh precinct allows people to feel relaxed, enchanted and safe all at once. This event will help bring our community back together again in a magical way as we enter summer with a renewed sense of optimism, laughter and hope for a brighter year ahead.”
Joanna Corrick, Mirvac National Portfolio Manager said: “South Eveleigh Alfresco Disco marks a transformative moment of reconnection as food and drink lovers, local residents and visitors are welcomed back to our beautiful South Eveleigh following months of lockdown.
“We’ve decided to run an extended session into the evening to ensure as many within the community as possible have the opportunity to join us to eat, drink and dance as part of DNSW’s ‘Sydney’s Open for Lunch.”
‘Sydney’s Open for Lunch’ promises to be the ultimate celebration of dining out experiences for Sydneysiders. The event will transform public spaces across Sydney and bring together top culinary talent from Sydney’s most renowned restaurants to deliver long table lunches across Sydney’s CBD, South Eveleigh, as well as Parramatta.
South Eveleigh Alfresco Disco Friday, 3 December, 12pm–10pm Innovation Plaza, corner of Locomotive Street, South Eveleigh NSW 2015 Tickets available at https://eventopia.co/ALFRESCODISCO from Thursday, 18 November. For more information on Alfresco Disco, visit www.southeveleigh.com
QV Melbourne announces the opening of the European-summer-inspired QV Club. Reminiscent of the Greek Islands or Capri, the club comes complete with two pop-up bars, DJs and live music, and will run all the way until March.
Melbourne has never been more ready for get-togethers, good times and slow living in the sunshine. QV Melbourne has created a city square haven that’s a tribute to exactly this, with their Euro-summer-inspired QV Club. Launching on Friday, 19 November with Vogue American Express Fashion’s Night Out (VAEFNO), the outdoor club invites everyone to make it their summer meeting point, all the way until March.
The QV Club Bar includes two pop-up bars by Father’s Office, a Stella Artois shipping container bar and an Absolut cocktail caravan. QV Club will exclusively launch the new release Absolut Watermelon with the QV Club Watermelon Smash.
Festive season celebrators, rejoice. A 750ml bottle of Mumm champagne is on offer for the head-turning price of just $69, all summer long. The QV Club Bar will also offer Aperol Spritzes, frozen margaritas, pina coladas, and city favourite wine, seltzer, beer and spirit varieties.
From 5pm on Fridays and Saturdays, uplifting DJs will spin vibe-worthy sounds, chill house music and remixes, amping up as the night continues. You can even request your favourite track from 9pm–11pm, maybe after an Aperol Spritz or two. Electric live bands will be programmed on select Fridays and Saturdays throughout summer.
As summer begins, flash dancers will pop up in the QV Club, championing the human impulse to dance, with an inhibition-annihilating celebration of connection.
“We are so thrilled to welcome everyone back to the CBD, with our summer-loving QV Club. Coming together in the heart of the city, Melburnians will be able to enjoy everything they love best: pop-up bars, eating out, DJs, live music and laneway shopping, all in the one place,” says QV Melbourne City Retail Centre Manager Arabella Richards.
Lounge on a daybed and play a lazy game of checkers, as you order meals, drinks and bar bites via the table QR Code from QV food vendors, without having to raise your sunhat. Father’s Office will even deliver food directly to your spot in the sun, beach club style.
“We are thrilled to be partnering with QV Melbourne again to launch the amazing QV Club, with drinks presented by Stella Artois, Absolut Watermelon and Mumm champagne. It’s definitely going to be a summer to remember,” says Anna Carosa, co-founder and Managing Director, Father’s Office QV.
Diarise 26 November for Black Friday at QV Melbourne with $5 all-day parking, a host of retailer offers, giveaways and prizes, and a new specialty cocktail from the QV Club Bar.
QV Club is the centrepiece of QV Melbourne’s celebration of all the good things in life: 100 Days of Summer, making every day count. Wander through fashion boutiques on Albert Coates Lane, revel in the ability to touch and try on your favourite designs and apparel, and finish with thrilling morsels of authentic Asian fare in Artemis Lane. Retail offers and surprise moments will abound.
QV Club is located in the QV Square, Level 2, QV Melbourne, corner Swanston and Lonsdale Streets, Melbourne. Wander down Artemis Lane off Russell St, or Red Cape Lane off Swanston St, to arrive directly at the square.
QV Club is always open.
There’ll be DJ entertainment from 5pm on Fridays and Saturdays and select public holidays. Live music will be programming on select Fridays and Saturdays throughout summer.
All minors must be accompanied by an adult during the QV Club Bar opening hours. Follow @qvmelbourne and @fathersofficeqv for wet weather opening hour updates.
QV Club QV Square, Level 2, QV Melbourne, cnr Swanston & Lonsdale Streets, Melbourne VIC 3000 Standard Opening Hours Wed to Fri: 3pm till late Sat & Sun: 1pm till late Holiday Opening Hours Monday, 27 December & Tuesday, 28 December: 3pm–9pm Monday, 3 January & Tuesday, 4 January: 3pm–9pm Wednesday, 26 January: 1pm–9pm www.qv.com.au #QVsummer @qvmelbourne
Smirnoff Seltzer is expanding its number one Seltzer range just in time for summer with the launch of Mixed Berries flavour.
Fruity in flavour and refreshing in taste, Smirnoff Seltzer Mixed Berries is the latest innovation from the world’s number one vodka and is set to be this year’s Aussie staple. Boasting zero sugar, low calorie (with the range at 71 calories or less per serve) and gluten-free credentials, Smirnoff Seltzer is perfect for summer days and lively nights – from Sunday sessions to long lunches and dinner parties with friends.
The ready-to-drink mix of Smirnoff No.21 Premium Vodka, sparkling water, and a hint of natural fruit flavours is now available nationwide in five flavours: Mixed Berries, Natural Lime, Raspberry Rosé, Passionfruit and Mango.
The 250ml Slim Can four-pack retails for $19.99. Smirnoff Seltzer Mixed Berries is now available at Liquorland, First Choice and independent retailers. Mango, Natural Lime, Passionfruit and Raspberry Rosé are available in liquor stores nationwide.
Publisher’s tasting note:
With Summer just around the corner, this guilt free Smirnoff Seltzer is the perfect way to beat the heat. Incredibly clean across the palate, with a resonance of mixed berries at only 5% alcohol, this is a vibrant drink you can easily recharge with during your gathering of choice. It is still underpinned with the Smirnoff Vodka DNA you have come to enjoy, just with a more expansive taste profile that is sure to be an instant winner with both you and your guests!
Ham, pudding, pavlova and hampers! Rockpool Bar & Grill today launches its inaugural Christmas by Rockpool range of house-made festive treats, available for purchase online and pick-up from the Sydney and Perth restaurants.
The Christmas by Rockpool range includes a hit-list of festive indulgences that will add a little luxe to the family table and make perfect personal and corporate gifts. Individual items and two luxurious gift hampers are available:
Christmas by Rockpool Berkshire Smoked Leg Ham off the bone 2.5kg, $115 Maple, Orange, and Mustard Glaze 250ml, $10 Valrhona Chocolate and Sour Cherry Pudding 600g, $45 Vanilla and Brandy Anglaise 250ml, $15 Palm Sugar Vinaigrette, $12 Catherine’s Passionfruit Pavlova, $70 Gift Hamper with Champagne, $349 Gift Hamper with Champagne and Gift Card, $439
The gift hampers include Berkshire Smoked Leg Ham; Maple, Orange, and Mustard Glaze; Valrhona Chocolate and Sour Cherry Pudding; Vanilla and Brandy Anglaise; Palm Sugar Vinaigrette and a bottle of Louis Roederer ‘Collection 242’. A $100 Hunter St. Hospitality gift card is included in the more premium gift hamper option.
Hunter St. Hospitality Culinary Director Corey Costelloe said all Christmas by Rockpool items were house-made, available in limited quantities and were items that the restaurant typically received enquiries about in the lead-up to Christmas.
“This is a pure artisan product range, made in-house, in relatively small batches, and will bring a beautiful Rockpool Bar & Grill spin to the festive table and gift-giving season,” he said.
“We brine Berkshire pork legs for 11 days then smoke them in the charcoal oven before packaging them up with directions on how to remove the skin, score, glaze and cook for the perfect Christmas ham; the restaurant’s signature Catherine’s Passionfruit Pavlova is boxed up with all ingredients packaged separately, ready to be constructed at home; and we tested three recipes before selecting the Valrhona Chocolate and Sour Cherry Pudding as the Rockpool Bar & Grill pudding of the festive season – it was the firm favourite amongst our chefs.”
Individual items are available to pick up from Rockpool Sydney and Rockpool Perth from Monday, 22nd November (Monday to Friday 3pm–6pm). Hampers are only available for collection from Monday, 20th December to Friday, 24th December (3pm–6pm). The cut-off to order hampers is Saturday, 11th December.
We love Bondi for its pristine beach, perfectly bronzed tanners, and polished restaurants with ocean views. But there’s been something missing for the scoundrels amongst us, the ones wanting to go straight from the surf to schooner and that something has a little grunge, a touch of debauchery, and a whole lotta style, and it’s heading to Bondi full throttle.
Chuck Trailer’s is the new dive with a difference offering dollar wings, 90s disco drinks and an array of top-shelf bourbon all served with an ocean view. Opening just off Campbell Parade, only steps from Bondi Beach, Chuck’s is set to start slinging schooners, bourbons, and to-die-for chicken from Friday, December 10th.
Behind Chuck Trailer’s are Brendan Darcy and Ben Campbell, two Brits who met over 10 years ago and the co-owners behind local favourite, Neighbourhood Bondi. For the past two years, they’ve put their spin on the popular tiki bar, but they couldn’t kick the itch to create their next venue.
“Neighbourhood is a great Bondi staple, and we are very proud parents, but we’re just at that point in our ten-year relationship that we want to raise a baby of our own from the ground up, and so Chuck Trailer’s is born,” tells Campbell.
Chuck Trailer’s is here to carry on the torch lit by Sydney’s best dive bars, bringing the Inner West underground scene to Bondi along with an everything goes, late-night party to the locals.
“There are many great venues in Bondi, some old and some new, but in our opinion, there are too many “shiny” ones. We’re just not that “shiny.” We like sculling a cold one with our Reeboks on and our tops off – so it only made sense to create a venue for others like us,” Darcy says.
Chuck Trailer’s doesn’t mess around with its food offering, from twists on American classics, like BBQ wings (served with their house Dr. Pepper sauce) to the more adventurous “Ring Sting Idiot Wing” (served alongside a well-needed glass of milk). For those not partial to wings, there’s the “Thunderbird Chicken” inspired by Nashville buttermilk-style chicken or even the “No Chook Yoself” beef burger for those swerving the Chook completely.
Chuck’s back bar is heavily laden with Bourbon but another American whiskey, The Boilermaker (whiskey mixed with beer) is king here. There’s even a list of “Baller-Makers” with pairings from the top shelf, like the limited-release Woodford Baccarat bourbon, alongside American craft beers from their 6-foot, beer-laden fridge.
The fit-out at Chuck Trailer’s is undoubtedly eclectic. During the day, the bar spills out onto Roscoe Street with outdoor seating in the sun but come night, the windows close, curtains are drawn, and the “anything goes” vibe comes into its own. Around the bar, you’ll spot skateboards pinned between rock ‘n’ roll posters, neons hanging from scaffolding, taxidermy toads … you can even smash out a game of Pro Skater at the bar while you wait for your wings.
Chuck Trailer’s Launch Party on December 10th is open to the public, with the opportunity for those of us “who don’t give a Chuck” to get a loyalty card like you’ve never seen – a tattoo of their mascot!
Manly Wharf is set to become one of Sydney’s most covetable dining and entertainment precincts this summer with the relaunch of a new look Wharf Bar after an extensive renovation. Reopening with an elevated pub-food offering and huge summer entertainment line-up, Wharf Bar will also be home to an exciting new Mediterranean-inspired restaurant and cocktail bar, Bar Tropic, led by Executive Chef Francois Poulard.
Owner Ben May of May Hotels said, “We have been very busy over the last few months working on our re-invention of Wharf Bar to create a world-class destination for Manly. We are so excited about the evolution of the venue and the incredible dining, drinking and entertainment experiences we have in store. We can’t wait to have everyone back in and to bring big energy back to the wharf, it will be the place to be this summer”.
Long a local staple and destination for Sydneysiders all over, the reinvigorated venue will elevate the already vibrant surf culture, beachside living and wharf-side dining precinct, giving the Northern Beaches community a new Wharf Bar that is bigger and better than ever. The new venue concept takes cues from the popularity of its sister venue on the Gold Coast, Burleigh Pavilion, and its restaurant, The Tropic – a hot spot for local tastemakers, the surfing community, and a party destination for revellers around Australia.
The fresh new look by design studio Alexander & Co allows for lots of movement and flow with a mix of coastal and industrial finishes, pops of warm colour, white painted steel and concrete blocks, exposed concrete floors, and a touch of Palm Springs. The fit-out takes full advantage of the location and the different styles of experiences guests will be after, whether you’re popping in for a cold beer and a wood-fired pizza after the beach in the main bar, stopping by for a sunset cocktail and freshly shucked oysters out on Jetty Bar, or a long, rosé lunch with close friends in Bar Tropic.
The main bar is the perfect destination for those looking for a great feed with epic water views or a group get-together over drinks on the sun-soaked terrace that wraps around the venue. The elevated pub-food menu designed by Poulard has all the crowd favourites from fresh tiger prawns on ice, grass-fed rump steak, fish and chips, burgers, fish tacos and a kingfish poke bowl. The kitchen team will be hand-stretching dough in front of guests, creating flavour-packed pizzas to go straight into the new exposed wood-fired pizza oven.
Out on the wharf is Jetty Bar, one of the most popular spots over the water in Sydney to watch the ferries glide in and settle in with a bunch of mates for a long afternoon of fun in the sun.
Bar Tropic will officially open later this week with Executive Chef Francois Poulard – who most recently led the charge at Woollahra’s Chiswick restaurant – at the helm. The Mediterranean-inspired menu will have a strong seafood focus made for the idyllic harbourside location and designed for leisurely feasting and playful and memorable dining experiences. The restaurant is centered around the large open kitchen, allowing diners in both Bar Tropic and the main bar a front row seat to Poulard and his team at work.
Guests can grab a spot at one of the high terrazzo tables inside or a large table with friends on the new expansive wharf-side deck overlooking the glistening harbour water and start with wood-fired bread and antipasto like burrata, taramasalata, Olasagasti anchovies, Padrón peppers, and salami picante. Add some freshly shucked oysters or a prawn cocktail on ice to the mix, or small plates like lightly fried school prawns, a whiting sando, grilled scallops, and beef tartare.
Big ticket items include the cold seafood platter with spanner crab salad, scallop ceviche, chilled tiger prawns, kingfish crudo, freshly shucked oysters and wood-fired flatbread; Eastern rock lobster frites; and a 1.2kg tomahawk steak frites.
The restaurant will also be home to an exclusive 30-person, light-filled private dining room that spills out onto the deck outside, unlike any other space for group bookings and parties on the Northern Beaches.
The grand timber, brass and cork bar backlit with a glowing patterned glass block wall is the perfect spot to pull up one of the coloured bar stools in the afternoon and escape over a wine and snack. The wine list complements the beautiful Mediterranean flavours with light, fresh drops – a mix of old-world classics and talented Australian winemakers using international varietals with a modern twist.
The cocktails are fresh and simple and are inspired by flavours and cities around the Mediterranean. Think twists on classics and easy sipping cocktails that you want to drink when the sun is shining. The ‘Amalfi’ inspired by limoncello of Italy; the ‘Saint Maxime’ that will take you on that trip you’ve been dying to take to the south of France; and the ‘Spiced Pineapple Margarita’, perfect for those scorching hot summer days.
Wharf Bar is set for a massive summer with a jam-packed entertainment line-up including the return of Sunday Sessions in a big way. DJs will bring the party vibe every Friday and Saturday night and there will be live music and acoustic sets during the week with a big focus on supporting local Northern Beaches talent. New Year’s Eve and New Year’s Day parties with big headline acts will be announced soon.
Ball Court Hotel in Sunbury, Victoria, re-opened on 11th November, following a light renovation by new operators, Australian Venue Co. Constructed in the 1870s, the pub is the only remaining 19th-century hotel in Sunbury and it maintains its characteristic corner frontage.
The historic suburban pub currently offers a sports bar, indoor and outdoor dining and a bottleshop. Australian Venue Co has refreshed the pub to improve the flow of the venue and create a better experience for guests with new and additional furniture, fresh paint, new carpet and landscaping.
The Ball Court is the ideal destination for everyone – perfect for family outings, work lunches, group dinners, date nights and mid-week meals.
The menu has also had a refresh and will offer a good quality, affordable dining experience. All the pub classics will be included alongside burgers, pizzas, pastas, snacks and desserts. Kids will not be forgotten, with their own $10 menu that will come with a drink, with the option to add vanilla ice cream and topping for $2.
The Festive Feast menu will be ideal for groups of 20–150 with a three-course menu for $59pp.
The Sports Bar will be the destination for sports lovers, with live sports played on plasma screens, a pool table and TAB facilities.
Locals will be pleased to hear that a range of weekly specials will also be on offer, including: • Monday, all day – $15 porterhouse, chips and salad • Wednesday, all day – $15 parma and pot or $19.50 special parma and pot (think Hawaiian, Italian, Mexican) • Mon–Thurs, 12pm–4pm – Seniors’ menu: two courses $14 or three courses $16
Guests will be able to enjoy live entertainment every Friday from 7.30pm until late on the Deck and on Sundays 3pm–5.30pm in the Wine Bar with a rotation of local soloists and acoustic duos.
Australian Venue Co CEO Paul Waterson is thrilled to add another Victorian venue to the growing pub portfolio.
“The Ball Court Hotel is a true local’s local, and we’re excited to be part of the pub’s next chapter. We can’t wait to welcome everyone back and get to know the community.”
AVC prides itself on its portfolio of more than 170 unique and individual venues across Australia and New Zealand. The group’s approach is to encourage local leadership and to tailor venues to local community tastes, supported by the group’s centralised support office, including HR, finance and marketing.
Like a contemporary tea apothecary, Yugen Tea Bar launched on Wednesday, November 17th, re-imagining our experience, understanding and emotional connection with tea. With a curated list of over 40 speciality teas from ten different countries, this exquisite retail and hospitality destination is the brainchild of Culinary Director chef Stephen Nairn and his team. Together with tea sommelier Thibaut Chuzeville and pastry wizard John Demetrios, they have created an elegant tea destination, the first of its kind in Melbourne. The launch also spearheads the reawakening of the Capitol Grand restaurant and bar rollout previously scheduled for the fated 2020. Yugen Tea Bar is a stand-alone destination that is an element of Yugen Restaurant, due to open Feb ‘22. The Capitol Grand portfolio currently includes Omnia Bistro & Bar, Runaway Studio and Bromley & Co event spaces.
Image credit: H.TRUMBLE
Yugen Tea Bar will explore the world of tea from four different continents. Thibaut’s encyclopedic knowledge can be experienced through the multiple tea varieties he has sourced (many exclusively) for our enjoyment. His research takes us on a journey encompassing China, Taiwan, Japan, India, Nepal, Sri Lanka, Georgia, Malawi, Australia and New Zealand. In a city famed for coffee worldwide, Yugen Tea Bar introduces a ground-breaking new approach to tea, a contrast between modernity and the ancient, a moment of Zen in a futuristic environment.
“Tea gently brews,” explains Thibaut, “the fix is not instantaneous. We sip quietly, listening to water pour and inhale the different aromas, feeling the cup, the warmth in our hand. It fills the body with caffeine but relaxes the soul simultaneously. Yugen Tea Bar is a place to refresh, re-energise, enjoy, eat, drink and shop”.
Image credit: H.TRUMBLE
Executive Pastry Chef John Demetrios has created a decadent range of patisserie and confectionery to enjoy alongside the tea. Each delicacy will play an accompanying role, whether you are simply enjoying a moment with your favourite brew or one of the three 45-minute ‘Tea Experiences’ that take you on a tasting journey of Oolong, Japan or The Story of Tea. With such a wide variety of styles on offer, the tea service will be authentic and respectful to each region but not traditional in style.
Initially open during the day from 12pm to 5:30pm, evening service will begin in early December, with tea cocktails being added to the mix. The December evening opening will also see the introduction of an ever-changing dessert degustation menu, exploring the playfulness and craftsmanship of Chef John Demetrios.
Interior designer Lucienne of Curious By Design intends the room to further evoke the senses by displaying the multiple tea experiences in an elegant yet dramatic cave-like environment. The textures and forms are exaggerated within the space, enveloping you from the moment you enter. Multiple shades of rich greys, silvers and black are used to enhance the calming sensory tea experience.
Image credit: H.TRUMBLE
Each serving of tea equals two cups (refreshed for you) and range from $6 to $110. Yugen Tea Bar is pure; no coffee will be served. The 40-seat venue encourages reservations but is not essential. For reservations, contact info@yugenteabar.com.au. As a boutique retail store, the teas, pastries, and teaware will all be available for purchase to recreate the Yugen Tea Bar experience at home or as gifts for friends.
Leading New Zealand label Rodd & Gunn, in partnership with Myer, is excited to announce the highly anticipated launch of The Lodge Bar Myer Chadstone to the Australian market.
The world’s first experiential retail concession, The Lodge Bar, will be housed alongside the Rodd & Gunn concession at Myer Chadstone, melding fashion, food and wine to deliver an experience like no other. Shoppers will have the opportunity to browse the latest Rodd & Gunn collection, and recharge with a curated selection of beverages, showcasing the best of New Zealand and supplemented by a locally sourced food menu.
Staying true to the brand’s approach to menswear, the food and wine offering features a modern take on timeless classics. The menu was crafted by The Lodge Bar’s globally renowned chef Matt Lambert and showcases the finest ingredients from local suppliers – prepared in a simple fashion to ensure that the quality of the produce is championed. Each dish is brimming with rich and nourishing flavours, delivered with a quiet confidence that is quintessentially Rodd & Gunn.
Guests can enjoy specialty cheeses from some of Australia’s best dairies supplied by Calendar Cheese Co, while more-ish breads, pastries and baked goods will be sourced from renowned Melbourne suppliers Dench Bakers and Mabels. High-quality and ethically farmed meats are featured in dishes throughout the menu, all supplied from local sustainability pioneers Meatsmith.
Master Sommelier, Cameron Douglas, The Lodge Bar’s head of beverages, was tasked with curating the expansive wine list. It shines light on multi-award-winning New Zealand wines, benchmarked against varietals from Australia and around the world. Patrons can savour sought-after wines from family-owned producer Peregrine, an acclaimed New Zealand winery known for its award-winning 100% biodynamic wine.
The Lodge Bar offering also showcases an array of renowned New Zealand spirits, premium cocktails and craft beer from industry leaders, Garage Project. And for shoppers needing a little pick-me-up, cult New Zealand coffee company Coffee Supreme will be brewing!
A fusion of luxury and superior style, The Lodge Bar Myer Chadstone is an innovative world first for Australian retail. The 90sqm sanctuary features a bespoke terrazzo bar with lavish seating zones. The space epitomises Rodd & Gunn’s rich heritage, showcasing oak wood flooring, wool rugs, tan leather, and brass accents. A unique positioning beneath the Myer glass roof allows patrons to dine in perfect ambient lighting for a truly elevated experience.
The Australian debut of The Lodge Bar marks an impressive trifecta for the company, following two highly successful launches in New Zealand, including The Lodge Bar Queenstown and The Lodge Bar & Dining Auckland. The Queenstown arm was the original hospitality venture for Rodd & Gunn; the venue boasts uninterrupted views of Lake Wakatipu and the surrounding rocky peaks.
Rodd & Gunn is redefining everyday retail experiences – giving shoppers the best of both worlds. Sip then shop or shop then sip, the menswear label has produced the perfect pairing that is sure to be the toast of The Fashion Capital. This memorable launch marks the start of big things to come within the market … James Street, Brisbane – stay tuned!
The Lodge Bar Myer Chadstone Lower Ground, Myer Chadstone, 1341 Dandenong Rd, Chadstone VIC 3148 www.roddandgunn.com/au/the-lodge-bar | @thelodgebaranz | @myer
Plus summertime shandies, the Summer Hot Parmi and Kids Eat Free Sundays
Love for The Bavarian restaurants runs deep thanks to crispy pork belly, golden-crumbed schnitzels and 1-litre steins of German beer. But did you know it can also be bottomless?
The Bavarian restaurants across NSW, Victoria, Queensland, South Australia and the ACT have introduced All-You-Can-Meat platters, which are available all day, every Thursday from 18th November until 23rd December.
For six consecutive Thursdays, starting this week, guests can order a meat platter generously loaded with pork belly thick with golden crackling, crunch-packed chicken schnitzels, traditional German sausages, sauce-smacked chicken wings, as well as sides of mash, sauerkraut and red cabbage, for just $35 per person (minimum two people). The best part is, once a platter is finished guests can ask for it to be replenished until they have eaten their fill.
Fabulous, flavoursome, affordable, meat-packed platters available on just six occasions, across all locations, between now and Christmas – consider it a pre-Christmas gift from The Bavarian.
Children also have something to celebrate at all family-friendly The Bavarian locations across the country, with a Kids Eat Free offer available every Sunday from Sunday, 21st November. Those aged 12 or under can eat for free from the children’s menu when an adult purchases a main meal.
Also coming up on the summer calendar is a range of refreshing summer shandies that are built over ice and feature The Bavarian’s unique spin ($15 each, 500ml).
Available from Wednesday, 1st December until Monday, 31st January are five incredible, effervescent flavours:
• Big Red: Brookvale Union Ginger Beer, Jack Daniel’s Tennessee Fire Whiskey, cranberry juice • Apple Rye Spice: Brookvale Union Ginger Beer, Jack Daniel’s Tennessee Straight Rye Whiskey, apple juice • Tennessee Ginger Brew: 4 Pines Kolsch, Jack Daniel’s Tennessee Whiskey, ginger beer • Largarita: 4 Pines Kolsch, Herradura Original Plata Tequila, agave nectar, squash • Snake Bite: Bulmers Apple Cider, 4 Pines Kolsch, Chambord
The traditional German schnitzel takes a delightful twist during December and January with the launch of the Summer Hot Parmi, featuring a crisp chicken schnitzel with double smoked ham, Frank’s hot sauce, napolitana sauce, mozzarella and a side of fries ($26).
Enjoy Christmas Day The Bavarian way at the restaurants in Manly and at Eagle Street Pier in Brisbane, with both restaurants offering an à la carte menu from 12pm to 4pm. All The Bavarian restaurants are open on New Year’s Eve, with a band playing at Eagle Street Pier from 7pm.
Madrid’s destination bar is known for its quirky cocktails and blending five-star service with a casual and relaxed atmosphere.
Salmon Guru, Madrid, has been announced as the winner of the Michter’s Art of Hospitality Award, part of The World’s 50 Best Bars awards 2021. Created to recognise the importance of hospitality in the bar experience, this award is voted for by over 600 members of The World’s 50 Best Bars Academy. These industry experts are asked to name the bar where they received the single-best hospitality experience during the voting period.
This is the first of a series of special pre-announced awards in the month leading up to the awards ceremony taking place at the Roundhouse in London, on 7th December 2021 at 8.30pm GMT. The World’s 50 Best Bars 2021, sponsored by Perrier, marks the return of the first in-person awards programme since 2019, representing an important milestone in the ongoing recovery of the bar sector.
Mark Sansom, Content Editor for The World’s 50 Best Bars, says: “We introduced the Michter’s Art of Hospitality Award last year – first at Asia’s 50 Best Bars 2020 and then The World’s 50 Best Bars 2020 – as we believe hospitality is a vital part of the bar experience and excellence in this sphere should be rewarded. Diego Cabrera and the whole team at Salmon Guru have truly mastered the art of making every visitor to their bar feel special. They create unique moments at every step of the guest journey, from the ingenious drinks to the elegantly eccentric interiors. This win is incredibly well-deserved, and we offer huge and heartfelt congratulations to the whole team”.
Salmon Guru was founded in Madrid in 2016 by Diego Cabrera and is one of the most revolutionary concepts in the bar world, ranking highly at No.22 on The World’s 50 Best Bars 2020 list. A cocktail laboratory managed by Cabrera, who is an icon and one of the most influential people in the bar sector, the stellar team creates curious concoctions to push the boundaries of what’s possible with cocktails. Expect quirky drinks bursting with flavour and served in eye-catching custom glassware. The interior runs the gamut from 1950s tropical to tropes extracted from comic books, and interesting plays on eccentric opium dens. The menu is split by the impact of the drink, be they powerful, fruity, or crazy.
Diego Cabrera, founder of Salmon Guru, says: “Being named the winner of the Michter’s Art of Hospitality Award this year has a special relevance for Salmon Guru in a period as hard as the one we have gone through recently. The team, instead of surrendering, stepped forward, joined together, and doubled our efforts so that our guests can see the excellence we try to convey in the Salmon Guru service. We cried, we hugged and we enjoy the recognition of the industry and that, for us, is really special. It means that our five-year trajectory since opening Salmon Guru is the right one – the art of hospitality has always been one of our main pillars and it will continue to be going forward.”
Matt Magliocco, Executive Vice-President Michter’s Distillery, LLC, says: “Congratulations to Diego Cabrera, Melanie Da Conceição, Adrian Sehob, Filippo Faedda, Manal Ouardane El Ghali and the entire team at Salmon Guru for this outstanding recognition. Salmon Guru is a true beacon of hospitality, celebrated locally and globally by legions of grateful guests. They are supremely deserving of this honour”.
The World’s 50 Best Bars 2021 list will be unveiled at an in-person ceremony at the Roundhouse, London, on 7th December, beginning at 8.30pm GMT. It will be live streamed on Facebook and the 50 Best Bars TV YouTube Channel.
Leading hospitality company Peter Rowland Group (PRG) has just purchased the retail operations of Melbourne specialty coffee brand, Sensory Lab.
Founded in 2009 by Salvatore Malatesta, owner of cult coffee house ST. ALi, Sensory Lab was designed to bring specialty coffee to a wider audience, initially through department store David Jones (in the luxurious revamped former luggage section) in Little Collins Street. The brand quickly expanded to three other outlets within David Jones at Elizabeth Street in Sydney and in the Bourke Street women’s store.
Peter Rowland Group will exclusively adopt the Sensory Lab brand Australia wide in retail, with ST. ALi remaining the coffee roaster of the wholesale brand.
Peter Rowland Group is one of Australia’s most successful, innovative and respected food and hospitality organisations. Michelle Biddle, CEO of Peter Rowland Group, said of the acquisition: “I’ve known Salvatore for over two decades and have loved watching the creative evolution of the Sensory Lab coffee offer from the start. This relationship enables us to share the fabulous food PRG is renowned for, to complement and enhance this iconic coffee brand. We are excited to take the food, coffee and science fusion into a new era and already have some exciting expansion plans on the horizon”.
Salvatore says, “It couldn’t have gone to a better home. I feel blessed that Sensory Lab has new and trusted ownership that can continue to steward the brand forward, and I can focus on my one true love, ST. ALi”.
Cafés at 30 Collins St, Monash University and The Rialto in Melbourne will be relicensed as ST. ALi.
ST. ALi’s expansion continues with a new café in the redeveloped Monash Drive precinct at University of Melbourne (early 2022), an additional café in the domestic terminal at Melbourne Airport (mid 2022) and the first outlet in Bali, at the new Further Diffused Hotel in Canggu opening later in 2022. ST. ALi has also been open in Jakarta since 2016.
Providoor has just announced that it will be delivering up until 24 December, which means families across NSW, VIC and ACT can have their favourite restaurants on Christmas Day, from the comfort of their own homes.
Restaurants delivering to NSW and ACT include Lotus Dining, INDU, Golden Century and XOPP, as well as Maha and Supernormal confirmed to be delivering across VIC. More restaurants will be confirmed in the coming weeks.
After all, who could resist a plate of Golden Century’s XO Pipis or Supernormal’s burnt mandarin, honey and 5-spice glazed duck (make way for a new tradition – Duck on Christmas) or New England lobster rolls (an all-time Aussie seafood fave)?
Down in VIC, Supernormal has announced its delicious Christmas feast, which can be found here.
Providoor will be delivering on Thursday, 30 December and Friday, 31 December so we can all have epic New Year’s Eve dinner parties.
Doshii, a leading technology platform that seamlessly connects hospitality apps to venues via their Point of Sale, and the Restaurant & Catering Association (RCA) have announced a new partnership to support hospitality’s road to recovery.
With the largest range of Australian in-venue ordering, rostering and reservations Apps already integrated and ready to connect, Doshii eliminates double-handling and mistakes caused by managing orders across different tables and devices by connecting hospitality apps directly to a venue’s POS.
The partnership will see the hospitality fintech company join forces with the Australian hospitality sector’s peak body to help their members simplify the way they do business. This includes discounted access to Doshii’s products for RCA members.
Justin O’Donnell, CEO of Doshii, said: “Partnering with the RCA is very much part of our strategy to provide the most benefit to our customers. It’s been a tough two years for hospitality and we believe we have a responsibility to help out wherever we can”.
Wes Lambert, CEO of the Restaurant and Catering Association, said: “Doshii’s platform will help hospitality venues become more streamlined, efficient and will eliminate many of the administration burdens that operators face on a day-to-day basis. We are proud to have Doshii partner with R&CA to give the best possible deal for our members”.
The announcement comes as COVID-19 restrictions across the country look set to ease, with NSW venues now welcoming the return of in-venue trade.
Earlier this year, Doshii announced it was waiving monthly subscription and order fees for all existing and new customers until the end of the year in a bid to provide as much support to the industry as possible. Through Doshii’s ever growing POS partners, Doshii will soon be compatible with the POS systems of well over 75% of Australian hospitality venues.
“We want to help venues focus on getting back on their feet and doing what they do best, without worrying about getting another bill.”
The highly anticipated latest addition to the Fratelli Fresh family has opened at Grosvenor Place, 118 Harrington Street.
The new 250-seat, split-level, upscale Fratelli Fresh features a spacious, light-filled dining room; open kitchen; separate bar area; large mezzanine; and a leafy al fresco terrace with cityscape views.
Originally planned to open in July 2021, and postponed due to the Sydney lockdown, the launch advantageously positions Fratelli Fresh between Sydney Harbour, The Rocks and Circular Quay, in the heart of the Grosvenor Place business and office worker community, at the iconic Sydney address.
A short walk from Martin Place, Circular Quay and Wynyard public transport, and on the George Street Light Rail route, Fratelli Fresh Grosvenor Place is well placed to attract business lunch customers, the after-work happy hour crowd, and visitors and families to The Rocks and the city’s famous harbourside. The new site is in close proximity to the former Fratelli Fresh restaurant at Bridge Street.
An all-star Italian team led by General Manager Laura Betteli and Head Chef Mariocristian Carella will steer the affordable, corporate-friendly, family-accessible menu along the familiar and much-loved Fratelli Fresh path, with an elevated Grosvenor Place spin.
Fratelli Fresh Food & Beverage Director Molly Haranis and Culinary Director Gabor Denes will guide the creation of seasonal food and drink menus unique to this preeminent site, including small antipasti plates designed to share, house-made pasta, hand-crafted sourdough Neapolitan-style pizzas overseen by Head Pizzaiolo William Baffoni, and large plates, including whole grilled fish, Bistecca Fiorentina, and daily specials.
A cocktail driven drinks list and versatile and approachable Italian and Australian wine list underscore Fratelli’s reputation as a sought-after post-work drinks destination with a happy hour that is a generous three hours in duration and available Monday to Friday.
The restaurant, flooded with light from the dining room’s distinctive curvaceous windows, is bestowed with touches of Fratelli’s trademark design, including deep red leather banquettes, and red-tiled communal tables that are synonymous with Fratelli’s sociable, group-friendly, share-style dining experience.
Steps lead from the main dining room to a separate bar area for quick bites and pre- or post-dinner drinks, then onwards to a large mezzanine, creating multi-functional spaces for group celebrations, end-of-year gatherings and private events. A spacious outdoor terrace is the perfect backdrop for happy hour get-togethers, long lunches and events.
Fratelli Fresh is part of the Pacific Concepts casual dining and entertainment group.
Pacific Concepts Chief Executive Officer Thomas Pash said a four-month deferred opening only deepened the determination and enthusiasm of the Fratelli Fresh team.
“We return to our Grosvenor Place reopening plans with fresh energy and renewed determination to deliver a first-class Fratelli Fresh dining experience at the northern end of the CBD,” Mr Pash said.
“The past four months has brought exciting new dining developments at Martin Place and The Rocks, and with Fratelli Fresh Grosvenor Place bang in the middle there will be a continuous strip of new, first-class dining and entertainment venues all the way from the CBD to The Rocks, which is a huge win for Sydneysiders and visitors to our amazing city.”
NOMAD Group, which owns and operates Mediterranean-inspired restaurant and bar NOMAD restaurant in Sydney’s Surry Hills, and the soon-to-open Melbourne venue on Flinders Lane, will launch a new wine bar and deli, Beau, in Surry Hills in early 2022.
Down the road from NOMAD Sydney, Beau is a hidden gem at the back of 52 Reservoir Street, which is also at the bottom of Foster Street.
Beau Deli will highlight manoush, traditional flatbreads popular across the Levantine, the classic being a simple house-made za’atar, by Executive Chef Jacqui Challinor and her team. Expect dips, pickled and marinated vegetables and toppings like spiced Margra lamb shoulder and green chilli zhoug for your lunchtime manoush.
Positioned alongside a private laneway that connects Reservoir Street and Foster Street is Beau, an intimate 50-seat neighbourhood wine bar and restaurant, which also offers a rooftop private event space. Its purpose is to express the theatre behind the wine and showcase NOMAD Group’s philosophy of utilising the best Australian produce, and a strong focus on in-house production.
The bar menu features a snapshot of what NOMAD is known for including a selection of house-made charcuterie, cheeses, and a cold seafood bar.
NOMAD Group’s beverage director, Ged Bellis, will showcase a wine list that focuses on Australian producers, and experimental and boutique wines on tap, as well as unique cuvees from around the globe. Wines by the glass will be expansive and everchanging.
Co-owner Rebecca Yazbek says, “The NOMAD Group mission is to consistently create experiences that bring together great food, local produce, great wine and service that is both friendly and professional in spaces that are immersive and make you want to stay. This is a space that we couldn’t say no to, we just don’t want to leave”.
“With our unique and shared challenges over the last two years, we have seen demand for our side projects grow and the support from our local community remain unwavering. Beau and Beau Deli is about serving the local community with everything they’ve asked for and loved over the last few years.”
Designed by Smart Design, Beau embraces its industrial setting in dark, moody and refined style. A large, long central bar allows for communal seating, with banquette seating surrounding the perimeter of the bar.
Beau Bar and Deli is located at 52 Reservoir Street, Surry Hills, and will open in early 2022 Beau will open for lunch and dinner Beau Deli will open daily for breakfast and lunch
Award-winning, nationally recognised brewery, Modus, has just opened the very large doors to its epic new Merewether brewery – a fully operational brewery, alongside an architecturally spectacular and innovative dining space, set in the heart of the beachside Newcastle suburb of Merewether.
Grant and Jaz Wearin, the founders and owners of Modus, had always had their eyes on the Newcastle area, despite setting up their first brewery in the Northern Beaches suburb of Mona Vale seven years ago. Newcastle was always in their blood with Grant’s family hailing from the area and with his grandfather owning the local corner shop just around the corner from the new brewery.
In 2019, after searching for some years, Grant and Jaz found their dream Merewether site, which was originally a panel beating business. Once the development was approved in 2020, the team has been full steam ahead creating a striking and innovative space, which operates on 100% green energy.
Already earmarked for architectural design awards due to its imaginative and sustainable architectural materials, the new Modus brewery is unlike any other built in Australia. The spectacular space is highlighted by three-metre rammed earth walls, crafted with earth from bushfire-ravaged regions; a nine-metre-high, glowing cube structure housing the brewery tanks; one-of-a-kind bathroom tiles fabricated from recycled shampoo bottles; two 10-metre bars also made of rammed earth; and a pavilion space featuring six-metre-high sliding doors and mature trees to give a sense of space. To top this off, the brewery equipment is state of the art and will feature impressive solar and water saving systems, making the site truly sustainable. And, all this only minutes away from the picturesque Merewether Beach.
The breathtaking space can house just under 300 people and visitors can enjoy delicious, brewery-fresh Modus beers poured from 36 frosty taps. The beers on offer will include the core Modus range, including their non-alcoholic NORT range, as well as limited local-only releases ranging from sours to lagers, hazy hoppy IPA’s to dark beers. The range will be insane and always changing! And if beer isn’t your thing, don’t worry – an extensive selection of curated cocktails, wines and spirits are also on offer.
The menu is going to be as delicious and innovative as the drinks on offer – elevated pub fare with a sprinkle of fresh Mexican and fresh seafood, small and large share plates, an entire vegan section, innovative kids meals, takeaway lunch options, barista-made coffee, offerings from The General such as offer fresh bread, deli selections, wines and more. There will also be a large selection of Modus and NORT takeaway options when it comes to beer and merchandise.
Being part of the local community has been part of this new brewery’s DNA with the architect, all the construction team and the vast majority of contractors being from the Newcastle area.
Grant commented about the brewery and its new community, “Modus is a national beer brand, which will now be headquartered and brewed in Newcastle. We will proudly be employing over 60 employees in the hospitality and manufacturing industries, which have been hit hard by the pandemic. Newcastle is known for its manufacturing history and we are excited to now be part of its next chapter in industry.
“Brewing is usually hidden in industrial areas, but we wanted to be able to share this venue with the community, which is why we worked so hard at securing a site that everyone in Newcastle could easily access and not only see the brewing process unfold in front of them, but also to sit and enjoy a world-class hospitality venue in an amazing location.”
This multi-purpose venue has impressive function spaces (Barrel Room, Operandi Room & The Pavilion) for corporate and social functions and will include a huge kids area, slated for later in the year, which will also be available to be booked out for private kids’ functions.
There will be brewery tours, masterclass events, limited edition beer release occasions and collaboration events with the local community (think surf film releases, live football screening, pints & Picasso, men sheds, cocktail making etc), as well as night markets in the laneway to the side of the venue in 2022.
International chef, restaurateur, author and MasterChef talent Sarah Todd is happy to announce she will take over the Evergreen kitchen on November 18 and 19, presenting a four-course menu including delicious dishes spanning inspiration from different regions in India.
Owning restaurants in India, and with extensive knowledge of the cuisine through her travels and experiences in the homes of locals over the years, Sarah combines classic Indian techniques and flavours with the best Victorian and local produce.
The menu features seared coral trout with Madras curry, crisp garlic, curry leaves, bhel and samphire and Falooda with rose, raspberry, chocolate and vanilla, alongside a welcome cocktail and expansive list of Victorian wines.
For $195 per person, bookings are now available online for Thursday, 18 November and Friday, 19 November.
With St Andrew’s Day steadily approaching this 30th November, why not enjoy a dram of Scotland’s finest with Whisky Loot’s Single Malt Scottish Tasting Pack!
There’s no doubt about it: Scotland is the home of the single malt. This style of whisky has a long history in the misty highlands and islands, having emerged from ancient farm-based distilleries. Made exclusively from malted barley at one distillery, the depth and breadth of flavours that one grain and one location can provide is astonishing – with single malt whisky regarded as one of the most complex spirits in the world. The Single Malt Scottish Tasting Pack features three of Whisky Loot’s favourites …
After much anticipation, Dash Water is thrilled to announce that it will be shaking up the Australian soft drink market with the launch of its renowned ‘wonky fruit’ infused sparkling waters – officially landing in 1,500 stores nationwide.
A trailblazer in the sustainability sphere and a celebrity favourite, Dash Water has built a reputation as the UK’s go-to healthy sparkling drink made with three simple ingredients: water, bubbles, and wonky fruit, containing no sugar, sweetener or calories.
You may ask the question – what is wonky fruit? The answer is simple, it is the wonky, bent, crushed, curved, knobbly, misshapen, imperfect fruit and vegetables that others say no to. The company is committed to reducing food waste by accepting these produce ‘misfits’ – they judge on taste, not looks.
Dash, the certified B Corporation, is on a mission to make tasty drinks that do good for your health and our planet.
Created by young guns Jack Scott and Alex Wright in 2017, Dash Water earned the London duo a spot on the Forbes 30 Under 30 List. With high-profile Dash devotees including Ellie Goulding, Robbie Williams and Victoria Beckham, it’s no wonder Aussies were keen for a taste of the action.
“Australians are conscious consumers. They know it’s not enough for products to look and taste good, they need to do good too. We are absolutely thrilled to share Dash Water with our friends Down Under. Tapping into the Australian market is an integral part of our mission to reduce food waste and hero wonky fruit that otherwise would be left behind,” said Co-Founder Jack Scott.
Local production is important to Dash; the brand’s recyclable cans are manufactured locally in Victoria, while the product itself is created using Australian spring water. Wonderful wonkiness has already been a hit, with Dash projecting it will sell 1.5 million cans within the first full year of trading in 2021.
Aussie tipplers will have access to four refreshing flavours – lemon, cucumber, raspberry, and peach – that mix perfectly with others, and sing on their own. Dash is now officially available in 700 Woolworths stores and 800 independent retailers across the country, so getting your wonky fix is easy!
One of the most iconic features of Brisbane is, of course, the Brisbane River. It has been a source of water, food, and transport for over 40,000 years. The Turrbal Nation of Indigenous people, who have inhabited the shores of the Brisbane River for 40,000 years, were great fishermen, using the river as a resource for food which included many varieties of fish, shellfish, crabs and prawns. It was also important spiritually to the Turrbal people.
Today as it meanders its way for some 350kms, from the Ranges to Moreton Bay, the Brisbane River is still a source of water. It provides transport, and entertainment like rowing and Riverfire. However, despite being the lifeblood of the River City, occasionally that revered beauty and consistency has been disrupted by several great floods.
Today, at Will & Flow you can sit over the Brisbane River, enjoy a rustic menu featuring fresh seafood and exceptional Queensland produce, with spectacular views of the city and South Bank.
Will & Flow is a stunning overwater bar taking its name from the neighbouring Goodwill Bridge and the constant flow of the longest river in South East Queensland. Enter off the boardwalk, adjacent to the city end of the Goodwill Bridge. At the front there are tables and chairs where you can bring your dog and relax over breakfast, whilst through the cocktail bar, to the back there is a large wooden deck overlooking the river. The space is largely al fresco with a nautical timber and rope theme, rope chairs, wooden tables, benches and stools arranged along a long bar overlooking the river.
This is a place to sit and relax with a beer, wine or cocktail and watch the world go by. The service is casual, friendly and unhurried. Perhaps not the place for a quick bite before the theatre but perfect for after-work wind-downs; catch-ups with friends and romantic interludes.
The food is appropriate for the venue – great share platters of antipasto, cheese and wood-fired delicacies from the tiled oven. There is a range of wood-fired pizzas, including vegetarian, dessert and gluten-free options. And, of course, seafood – oysters, scallops, fresh prawns, smoked salmon, as well as roasted pork belly and generous BBQ beef nachos.
Will & Flow is a cocktail bar with several signature cocktails, including The State of Origin Negroni. There is a good wine list with champagne and wines by the glass and, of course, beers to enjoy as the sun goes down.
On Thursdays enjoy “Beats & Eats” with a live DJ and $20 pizza & prosecco specials. Will & Flow is the perfect place for special events such as weddings and parties. As it is sometimes closed for special events, it is wise to book or check availability before you come at willandflow.com.au/book
And if you want to book a special event, for groups of 25 or more, please contact the Treasury Brisbane Events Team: 07 3306 8852 or treasuryfunctions@star.com.au
Will & Flow – a great place to chill and relax on the banks of the Brisbane River.
Melbourne barbecue experts, Fancy Hank’s, and upstairs sister venue, Good Heavens, are excited to announce the substantial extension of both venues that will triple the rooftop space and make it the largest rooftop and open-air bar in Melbourne.
The team, which includes Kent Bell, Mike Patrick, Myles Munro and Daragh Kan, have taken over the adjacent property of their current location at 87 Bourke Street, as well as the rooftop above. Good Heavens will extend to the corner of Bourke and Exhibition Streets, and a new venue called SPRINGROCK will launch downstairs in the former Grand Trailer Park Taverna.
Good Heavens will continue their classic cocktail focus, backed up with 40 beer taps along an 11-metre bar, with spritzes also on tap. The new space is also a no-brainer for private functions, featuring an outdoor BBQ pit available for bookings with a private chef. Showcasing architecture and design by Ewert Leaf (Robata, Tokyo Tina, Neptune), guests will be able to soak up the most beautiful sunset overlooking bustling Bourke Street. Expect long conversations over a gin and tonic with mates or loved ones, and you’re very close to Good Heavens 2022.
Downstairs is the newest addition to the multi-venue space, SPRINGROCK. It’s a bar, a pub, a meeting place and a springboard to the ‘New Melbourne’ of 2022. Be greeted by the 18-metre horseshoe bar and order The Gospel Whiskey available on tap. The venue will be accessible from Bourke Street as well as through the Fancy Hank’s restaurant – serving up honest Americana counter meals and a cosy, comfy space that will surely be difficult to leave.
SPRINGROCK will welcome all, featuring massive booth seating and a menu from the Fancy Hank’s team highlighting the classic hits of great American diners. Think daily ground brisket smash burgers, the famous Elliot Moss (Buxton Hall Barbecue, NC, USA) Hot Fried Chicken Sandwich, fried okra, buckets of sticky BBQ wings and even an Aussie burger thrown in.
The name SPRINGROCK, was the name of co-owner Mike Patrick’s family holiday house nestled high in the hills above Gippsland, Victoria. The original SPRINGROCK was designed by his grandfather, Rex Patrick, of Chancellor and Patrick – known for designing and building up to 1,000 modernist buildings and the heritage-listed McCraith House on the Mornington Peninsula.
Together, the three venues offer a huge space for small and large gatherings, a meeting point for watching the football, or simply a tasty catch-up where punters can choose their own adventure.
As the venue prepares to launch ‘Picnics on the Lawn’ to celebrate spring.
Matt Moran and Solotel welcome Taylor Cullen as the new head chef of Chiswick Woollahra. Having previously held the role of head chef at Bondi Harvest and Paperbark, Taylor will continue to build upon Chiswick’s planted to plated ethos, as it prepares to enter its 10th year.
Of the appointment, Moran says: “We honestly couldn’t have found a better fit to lead the Chiswick kitchen, than Taylor. His approach to living off the land and working with local, seasonal and sustainable produce, along with his ingenuity in creating menus that highlight vegetables as the hero of the dish are among the reasons why we are so thrilled to have him on board. We are lucky enough to have one of the only kitchen gardens in the local area, and a focus for us was in finding someone who would challenge themselves to make use of that in interesting and creative ways, and that is certainly what we have found in Taylor and what is on display through this new menu”.
Image credit: Steven Woodburn
Highlights on Taylor’s debut spring menu include starters of roasted peppers with Chiswick garden lemon; roasted fennel with stracciatella and pickled citrus; and wood-fired halloumi with stone fruit and honey. Mains include grilled swordfish with bitter leaves, olive and sumac; coffee-roasted carrots with quinoa and shiitake; Chiswick’s signature slow-roasted lamb shoulder with peperonata and mint salsa, while desserts include Chiswick pavlova with sesame, honey and spring fruits; and decadent dark chocolate with mandarin and marshmallow.
“It’s been such a thrill working hand in hand with Matt and the Chiswick team to draw inspiration from the Chiswick kitchen garden to create this new menu,” says Taylor. “Some of the best meals I’ve ever had are those made from ingredients grown yourself, cooked thoughtfully with fire and plated simply. Our spring menu is bursting with flavour and life, and we’re really excited for the community to come in and try it. We’re planting some exciting things now which we’ve got planned for future menus also, so stay tuned.”
Highlights on Taylor’s debut spring menu include starters of roasted peppers with Chiswick garden lemon; roasted fennel with stracciatella and pickled citrus; and wood-fired halloumi with stone fruit and honey. Mains include grilled swordfish with bitter leaves, olive and sumac; coffee-roasted carrots with quinoa and shiitake; Chiswick’s signature slow-roasted lamb shoulder with peperonata and mint salsa, while desserts include Chiswick pavlova with sesame, honey and spring fruits; and decadent dark chocolate with mandarin and marshmallow.
“It’s been such a thrill working hand in hand with Matt and the Chiswick team to draw inspiration from the Chiswick kitchen garden to create this new menu,” says Taylor. “Some of the best meals I’ve ever had are those made from ingredients grown yourself, cooked thoughtfully with fire and plated simply. Our spring menu is bursting with flavour and life, and we’re really excited for the community to come in and try it. We’re planting some exciting things now which we’ve got planned for future menus also, so stay tuned.”
Image credit: Steven Woodburn
Chiswick will also showcase its spring bounty from the kitchen garden via their ‘Picnics on the Lawn’ event series, kicking off 13 November in collaboration with long-term beverage partner Bombay Sapphire. The event will see the Chiswick lawn come to life over four weekends (13 Nov–11 December). The ticketed event will feature signature Chiswick snacks such as wood-fired flatbread; barra-masalata; Vannella burrata with heirloom tomatoes and olive tapenade; Milawa camembert; Drunken Sailor smoked tomato chutney; and strawberry and passionfruit trifle; as well as an exclusive Chiswick × Bombay cocktail on arrival served via the pop-up garden bar. To mark the arrival of spring, Chiswick’s lawn will be styled in partnership with To Dine For Picnics featuring long tables, rugs, seasonal blooms and produce to create an immersive sensory experience for guests.
Chiswick’s ‘Picnics on the Lawn’ will take place over four Saturdays beginning mid-November (13 November, 27 November, 4 December and 11 December) in partnership with Bombay Sapphire. Tickets available via chiswickwoollahra.com.au/picnicslawn for $139.
Ice cream addicts across Australia can accumulate Rockstar Rewards dollars and gain access to exclusive news, offers, discounts and competitions.
Aussies who love to Choose It, Mix It, Smash It, Love It will rejoice as Cold Rock Ice Creamery has launched Rockstar Rewards, Australia’s coolest loyalty program, which rewards members for every purchase made in the form of Rockstar Reward dollars! Giving ice-cream addicts more reason to get their fix, Rockstar Rewards will give members an even cooler Cold Rock experience and is now open to join by downloading the Cold Rock app or signing up online.
Converting customers into Cold Rockstars, the brand new digital loyalty program allows members to gain Rockstar Reward dollars each time they make a purchase of any product at all participating stores and can then start redeeming in store and sampling as many flavour combinations as their cravings desire.
“We have many loyal customers, so we created Rockstar Rewards, to give them the best experience possible and to enjoy more than just a delicious ice-cream treat. We are very thankful for our customers and welcome all Rockstars to the Cold Rock family!” says Stan Gordon, CEO of Cold Rock Management.
In addition to earning Rockstar Reward dollars, loyalty members will receive a free gift upon signing up, as well as exclusive news, offers, discounts and access to competitions. Birthdays will also be made even sweeter with a free Cold Rock Ice Cream and a discount on a Cold Rock Ice Cream Cake.
From 1 November 2021, all Cold Rock stores will no longer issue or redeem the ‘paper version of buy 10 get 1 free stamped’ loyalty cards. All existing Cold Rock loyalty cards will be honoured until 31 December 2021.
The iconic restaurant at the Treasury Brisbane adds fresh local seafood and seasonal vegetables to its line-up of Australia’s best cuts of meat
The award-winning Black Hide by Gambaro at Treasury Brisbane has launched a new menu just in time for the warmer weather, bursting with fresh seasonal ingredients, bold flavours and a focus on local and sustainable produce.
Having won Queensland’s best steak restaurant for three years running, Black Hide is renowned for its world-class Australian Wagyu and Angus steak cuts, wonderful service and premium wine selection. And while the signature steaks, service and drinks won’t be going anywhere anytime soon, the menu has had a complete refresh with Executive Chef Thomas Mumford stating it’s “the biggest change we’ve done in a long time”.
Diners can expect to see a shift towards lighter options that are perfect for spring and summer with a number of seafood dishes being added, like a starter of Hiramasa yellowtail kingfish with fermented chilli, sesame and crème fraîche and a new dish of plump and juicy scallops with orange and saffron butter and toasted pistachios. A spanner crab and sweetcorn tortellini with a delicious shellfish bisque is sure to become a firm favourite with locals, too.
Seasonal vegetables will also be showcased in Black Hide’s new menu, like a beautiful heirloom tomato salad with fennel, labneh and oregano; smoked carrots with tarator, pomegranate and almond; and spiced eggplant with garlic yogurt and coriander.
There’s also a new indulgent yet affordable degustation lunch menu available mid-week at Black Hide. The lunch kicks off with a tomato carpaccio with labneh, olive crumb and oregano, before moving on to mains, which is a choice from a Wagyu MB 5+ rump cap, Gambaro’s daily fish or free-range pork belly served with baby gem salad and chimichurri. The meal then finishes up with sorbet with grilled stone fruit and cantucci. And at $79 per person, diners could afford to enjoy the degustation menu on more than one occasion.
The highest-quality, perfectly executed steak will still be the number one priority at Black Hide, with Mumford assuring existing Black Hide fans that he wants diners to leave the restaurant having had the best steak they’ve ever had. Guests can opt for one of Black Hide’s wide selection of steaks – there are 15 cuts on the menu ranging from a marble score of 3+ to 9+ (the highest you can find in Australia) – which will be served alongside wagyu fat-roasted potatoes with garlic and rosemary and a choice between a red wine jus, peppercorn, béarnaise or mushroom sauce.
Loyal customers of Black Hide will be pleased to know that a few iconic dishes will be staying on the menu, such as the incredibly more-ish beef short ribs and pillowy Italian meatballs.
With over 15 years of experience honing his skills in fine dining establishments, today Mumford is passionate about respecting his ingredients, making everything from scratch and loves the access he has to great seasonal Queensland produce. “We’ve been working with Stanbroke Beef for over eight years now to source quality cuts of beef, and we do all our meat and fish butchery in-house every day. We’ve also begun pickling, ferment and curing, which you’ll see a lot more of on the menu, and I’m excited to continue experimenting with the amazing produce that the local region has to offer.”
Asked what he takes inspiration from, Mumford says, “I find inspiration all around, from the foods I like to eat, to what vegetables and fruits are in season. Our restaurant manager is vegan, so on the new menu I’ve tried to create dishes that can be easily made vegan including a new dessert – a coconut parfait with pineapple salsa and Vietnamese mint granita that goes perfectly with a crisp white wine”.
Beyond experimenting more with seafood and plant-based dishes, Mumford has also set his sights on using his expert culinary techniques in beverages too. A range of innovative new cocktails accompanies the new dishes on the Black Hide menu, with Mumford working alongside the restaurant’s bartending team to add a unique chef twist.
Located at the Treasury Brisbane and overlooking the Brisbane River, Black Hide by Gambaro is the perfect destination for a date night, or a place to celebrate one of life’s many special occasions with friends and family, as many dishes are designed to share. And with this new and exciting menu, diners will be sure to keep coming back.
“I can’t wait to welcome diners to Black Hide, for them to try the new menu and, of course, to have a memorable experience. There’s a lot of new dishes on the menu and things we haven’t done before. It’s a really exciting time.”
Retail in the Melbourne CBD is re-opening, including two of the CBD’s most beloved laneway precincts – QV Melbourne and 80 Collins – ready to welcome people back to the city for a summer like no other, following this week’s easing of retail restrictions by the Victorian Government.
QV Melbourne is the city’s laneway destination for shopping, dining and entertainment. Home to the CBD’s largest Woolworths supermarket, as well as Big W, Dan Murphy’s, Officeworks, Harvey Norman and Domayne, QV’s diverse fashion and entertainment options re-opened on Friday, 29 October, while revellers will rejoice at the expanded seating on offer at dining and drinks venues.
Visitors will discover different dining in the QV laneways, with distinct options showcasing some of Melbourne’s most authentic Asian fare. Along the Artemis Lane restaurant precinct, contemporary Chinese food and drinks institution Old Beijing will re-open on Friday, joining already trading venues such as Thai Town, Sura Korean BBQ and Ippudo in welcoming back customers to re-experience dining in.
Along Swanston St, several of QV’s biggest fashion stores welcomed back late-night CBD shopping, throwing open their doors on Friday, 29 October, including Footlocker, Universal Store and Hype DC. Off-White and many other high-end fashion retailers, including the much-loved Albert Coates Lane boutiques, will re-open on Saturday, 30 October.
QV Melbourne is working with retailers to program a summer in the city that makes every day count. Special events, offers and entertainment will roll out, all the way to March. The summer program will launch on 8 November.
The 80 Collins precinct has reinvigorated the Paris end of Collins St, establishing itself as a new landmark for luxury retail and dining in the heart of the CBD. On 5 November, 80 Collins’ newest resident, Chris Lucas’s Yakimono, will open its doors, further cementing the precinct’s positioning as the city’s premier dining and drinks destination. Lucas’s Society reopened on 5 November, with reservations now open for both establishments.
Yakimono and Society join other 80 Collins tastemaker venues, including Farmer’s Daughters, Nick and Nora’s and Handpicked Cellar Door to provide a full in-venue dining experience, just in time to celebrate the Cup Day long weekend. Melburnians and travellers who are seeking ultimate city escape can also check into Next Hotel Melbourne at 80 Collins, with bookings now open for stays.
Across town, Galleria Melbourne retailers along Elizabeth St will commence re-opening, with Kathmandu scheduled to open on 30 October and Belles Hot Chicken now taking dine-in bookings.
“We are thrilled to have reached this moment, where all our Melbourne precincts are reopening their doors. People are returning to the city in droves, while the much-anticipated opening of Yakimonois causing extra excitement at 80 Collins,” says Dexus City Retail Centre Manager Arabella Richards.
It’s all about fun, tactile and engaging experiences to enjoy with your favourite people, as our vibrant city celebrates its renaissance.”
Customer health and safety will continue to be at the forefront across Dexus’s CBD precincts 80 Collins, QV Melbourne and Galleria Melbourne, with the following safety measures in place: • Daily Deep Cleaning: the precincts will undergo daily high-touch cleaning. • QR code check-in points will operate at all precinct entrances and/or retail store entrances and customers will be expected to check-in, wear a face mask indoors as required and maintain social distance at all times. • Queue management will be in place where required for selected retailers. • QV Melbourne offers online ordering in the Urban Market Food Court and QV Square, which allows customers to take a seat, scan the QR code and place their order, including nominating a preferred pick-up time.
Individual store opening times will vary, so please contact stores directly. Precinct hours will be updated regularly at 80collins.com.au, qv.com.au and galleria.com.au.
Barangaroo’s newest dining experience will bring a touch of Italian elegance to the precinct this spring. Corso Brio will showcase a modern Italian menu and a world-class wine list.
The 120-seat restaurant will be open six days a week for lunch and dinner and will feature an à la carte and set menu, as well as a selection of antipasti to share.
The menu features dishes such as beef carpaccio with wild rocket, shaved parmesan, toasted hazelnuts and dark chocolate; wild-caught New Zealand scampi with coral lettuce, baby cucumbers and extra virgin olive oil; slow-cooked Margra lamb shoulder with smoked sweet potato puree and fig vincotto jus; and citrus crush with buffalo ricotta, candied citrus, Italian meringue and limoncello sponge.
There is also a selection of specialty risottos and handmade pastas, including spaghetti with Fraser Island crab, cherry tomatoes, chilli and charcoal breadcrumb; homemade egg tagliatelle with slow-cooked venison ragu, Sardinian pecorino, porcini and coffee dust; and risotto with carnaroli rice, stracciatella, basil oil and olive crumb.
Corso Brio is led by a strong team of hospitality professionals. Italian-born Executive Chef Massimo De Michele’s passion for food began more than two decades ago, and he brings a wealth of experience to his role having worked in Europe and Asia, most notably at the three-Michelin-starred Il Ristorante at the Bulgari Hotel in Milan, and the Michelin-starred Il Ristorante – Luca Fantin at the Bulgari Hotel in Tokyo.
Head Chef Alessandro Morabito also brings a wealth of experience to his role having developed a passion for cooking at an early age spending time in his family-run restaurant in Calabria in southern Italy. Armed with a passion for exploring new cultures and cuisines, Alessandro moved to Brazil in 2014 and gained considerable experience in kitchens across South America for the next four years, before moving to Australia.
Restaurant managers Jacopo Mastrocinque and Simone Gibillini, together deliver a seamless experience for guests.
Executive Chef Massimo De Michele says: “Alessandro and I are passionate about our Italian heritage and what we grew up eating around the table. The menu is a journey through regional Italian cuisine and we look forward to showcasing the dishes alongside one of the best wine lists in Sydney”.
“I am excited to have a solid team of seasoned industry professionals who are passionate about creating an authentic and memorable dining experience for our guests.”
Jon Osbeiston, one of Australia’s most respected wine experts, has crafted the 400-bin wine list, which showcases a serious selection of wines from around the world.
“We have a strong focus on the Italian wine regions with an emphasis on aromatic whites and savoury reds. While acknowledging the great wine regions like Barolo, Barbaresco, Brunello di Montalcino and Chianti, we also have many other regions listed where rare indigenous varieties shine,” says Jon.
“There is also a strong focus on Australian wines. The Hunter Valley features strongly with a large selection of aged Semillons. We try to have aged wines on the list so guests can enjoy them at their peak development, which adds to the gastronomic experience.”
The elegantly crafted interior draws its inspiration from the grand ballrooms of Europe. High ornate ceilings, grand chandeliers and rich timber finishes are a standout design feature throughout. An extensive wine wall is used to showcase bottles and reflects the strong emphasis on the wine offering.
Corso Brio co-owner and Bel & Brio restaurateur Mark Richerdson says: “We are very excited to bring this level of European elegance to Barangaroo. The interiors of Corso Brio were inspired by our travels throughout Europe and the opulence of the Renaissance era in cities such as Venice and Florence”.
“The menu is a showcase of modern Italian cuisine matched with a world-class wine list and unmistakable warm European hospitality.”
Corso Brio is open six days for lunch and dinner and offers group bookings as well as function and event room hire.
After months of renovations under the cover of lockdown, diners have returned to the refreshed, playful and quirky venue Mama Saan in Bondi. Launched to the public on Thursday, October 21, locals and Bondi frequenters can expect a brand-new menu, extensive redesign, and an enlivened music offering in tow.
From the path of Beach Road through the doors of Mama Saan, punters will be transported into a new world where Blade Runner combines with the street bars of Tokyo. Becoming a cultural institution in the heart of Bondi, Mama Saan offers live entertainment five nights a week, a modern take on Japanese tapas cuisine and a cheeky mix of neon lights with old school vibes.
The reinvigorated menu by Head Chef Voltaire Silva centres around high-end Japanese street food designed to share, with standouts including kimchi cucumber and sashimi tacos set to be summer staples. Whether it’s a quick stop for some sashimi, a casual drink, or a birthday degustation with cocktails to match, Mama Saan has it covered.
On the menu, Voltaire Silva adds: “What I miss most are trips to Japan for the food, the quirky eat spots with simple food served with love, dedication and care. I want to bring flavours of my travels to some contemporary shared bites to the locals. There will be unique flavours and pairings which I believe a lot of people won’t have tasted in Sydney”.
Taking inspiration from a pre-lockdown trip to Japan, bar hopping around Osaka, Kyoto and Tokyo, the cocktail and drinks menu combines classics with a Japanese twist. There’ll be signature takes on a Tokyo Sour with Bison Grass Vodka, house-made raspberry liqueur and Sansho pepper, an Osaka Blossom, and an abundance of ice-cold Sapporos, Japanese whisky and wine and, of course, sake.
A core focus of Mama Saan’s new identity will be championed through their emphasis on music and community, both of which will be curated by Bondi local entertainment agency More to Come. Following months of lockdown, there’s a renewed importance to bring back live music to Bondi, with Mama Saan paving the way by supporting local artists five nights a week.
Bridging the gap between culinary/hospitality excellence and a good time, More to Come Founder, Hugh Cruickshank adds: ““We’re really excited to be bringing live music five nights a week to Bondi. We’ve got some very special secret guests coming throughout the first two months and a collection of residents pulled from some of Sydney’s finest labels and party crews, including Something Else, Gallery Recs, Conspiracy, Sessions, Girls on Deck, Banquet and many more”.
Sitting alongside Rosie Campbell’s and Mille Vini, Mama Saan is one of three reputable venues from the Esper Hospitality group, and though the decor and menu have been completely flipped on their heads, the heart of Mama Saan remains: a unique spot, shared bites and good music. Working alongside Sydney’s revered hospitality design and shop fitters, Guru Projects, Mama Saan has received a new vibe and style to compliment its new reinvention.
Mama Saan Co-Founder Andrew Wallace further notes, “Our vision for Mama Saan was to create a unique and alternate experience, to do our part in re-energising Sydney’s hospitality scene. We serve quality food and drink, yet we are not just a bar or restaurant, but everything in-between. We want to challenge the norm, in terms of what you feel inside a venue that focuses on live music, friendly service and delicious food/drinks.”
Every now and then a film about food comes along that is worth a detour. This is not an energetic, adrenaline-filled movie, but is none the less very watchable. This is the story of the legendary Julia Child.
The film is essentially a documentary, using historical footage to tell her story. Julia Child was, of course, one of the most influential cooks in the USA – a bit like Margaret Fulton in Australia. Like Margaret, she was a leading cookbook author and television superstar who changed the way Americans think about food, television, and even about women. It is said that Julia saved America from Jell-O salad and TV dinners.
Using archival footage, personal photos, interviews with family, friends and peers together with some mouth-watering food cinematography, the film traces Julia Child’s life from her early privileged childhood to her discovery of French cuisine, her training at Le Cordon Bleu and the struggles she had to create and publish her best-selling cookbook, Mastering the Art of French Cooking (which has had sales of 2.5 million copies to date). It takes us on her journey of food discovery, her joys and passions for delicious food and her pioneering spirit as she found fame in her 50’s and became an unlikely television sensation. It is touching and romantic as well as being inspiring and highlights the work of one of America’s most influential food authors who was still presenting food on television in her late 80’s.
Today, our society is obsessed with food, cooking and celebrity chefs. Yet without pioneers like Julia Child, we may not have the diverse and exciting food culture we have today. She not only succeeded in a relatively closed male dominated world but developed a whole new following of keen cooks and created the interest in cooking we see today. Indeed, she was also instrumental in making public television and especially food entertainment, what it is today.
This is a well-made, considered film documentary that celebrates the life and achievements of one of our modern food writers and presenters. It is not just about Julia but also about the whole modern gastronomy phenomenon and is a celebration of food as a social experience.
Julia is a must for chefs, food students, gastronomes and anyone who appreciates good food. The food photography is delicious, and the story is a powerful, inspirational, and poignant portrait of a brilliant woman in man’s world.
Highly recommended. But make sure you eat before you go!
Jeremy Ryland was a guest of Sony Pictures at the Australian preview screening of Julia.
Frozen rosé in nine flavours and toppings to try, incl. at Bottomless Brunch!
Frosé is here for the summer thanks to Richmond institution Fargo & Co. ‘Frosé Your Way’ will launch on Saturday, 6th November and offer guests nine amazing flavours and toppings of the frosty refreshment to try.
Available all day every day, the Frosé selection can be purchased on their own for $12, or as a two-hour Frosé-only bottomless for $39.
Or, for those who secure seats to the popular Weekend Bottomless Brunch at 12pm and 3pm on Saturdays and Sundays, Frosés have been added to the menu. Who would have thought the OG Bottomless could get even better?
Plus, there’s no need to spend time finding the ideal backdrop for the Frosé photo – to ensure everyone gets the perfect picture, two Instagram feature walls will be installed.
It really is Frosé all day this summer!
Frosé Your Way is available at Fargo and Co from 6th November until the end of February.
The East Tokyo-based cafe will offer a world-first free-pour specialty coffee system and fit-out created entirely over Zoom
Innovative Australian coffee roaster, wholesaler and café, Single O, will launch its first international café in East Tokyo’s Hamacho district on 28 October. Debuting a fit-out created entirely over Zoom during Australia’s lockdowns, the specialty self-serve café will offer a world-first free-pour subscription coffee system with six self-serve taps, a top-notch espresso program and a menu of Aussie breakfast favourites.
“Japan is a place we have had a connection to for many years, and we couldn’t be more excited to debut our first international café in Hamacho. With our much-loved Roastery and Tasting Bar in neighbouring Ryogoku for the past six years, supplying a host of local businesses and more recently serving athletes within the Tokyo Olympic Village, this feels like a natural next step,” says Single O’s General Manager Mike Brabant. “Our six-tap bar is something we’re particularly excited about. We debuted the world’s first four-tap system in our Surry Hills Cafe and are stepping things up a notch for our Tokyo base. Pre-paid monthly subscription is available, to make things extra easy. We can’t think of anywhere else in the world with such an appreciation for high-quality craft and convenience – and this means that you don’t have to compromise on either”.
The café will launch with five specialty brews (including Colombian microlots and an award-winning Cup Of Excellence from Peru), as well as a rotating international guest roaster. The international guest roaster was a concept Single O introduced during Australia’s lockdowns, as a way to defiantly embrace the fact that people couldn’t travel, but coffee could. For espresso lovers, Single O will feature its signature blend Reservoir (which comprises Lamari PNG, Jalapa Guatemala and Mafinga Hills Zambia). Rotating single origins are specially selected for espresso and long black, with blends available for milk lovers. All are served via a La Marzocco PB, in ceramic cups hand-made in Arita.
Single O stalwarts and Heads of Japan Yu and Mamiko Yamamoto will spearhead the launch. Yu is a Roaster, Q Grader, Cup Of Excellence judge and Brewers Cup place winner and has mentored local talent Ken Takakura (second-place Barista League winner), who’ll be at the barista helm and Yasuko Miura from Luke Mangan’s Tokyo Glass Brasserie who will be running retail operations. The menu has been created by Yu Sasaki, whose food influences are traced to early life in Japan’s Shimane, north of Hiroshima, followed by chef stints in the USA’s The French Laundry and Sydney’s Marque. Yu is the founder of Cre Asion in Surry Hills and a long-term neighbour, friend and wholesale coffee customer of Single O. The menu brings Australian breakfast trends to Japan with staples such as Single O’s signature banana bread with espresso butter; jaffles; and a range of classic Aussie pies, freshly baked daily.
The cafe has been designed in collaboration with Australian designer Luchetti Krelle, also responsible for Single O’s Surry Hills café and a raft of other dining institutions, including Sydney’s Bathers’ Pavilion and Hotel Centennial, and Tokyo’s Longrain.
Designing the entire café via Zoom during Sydney’s lockdown, Single O rallied to find innovative ways of injecting its hallmarks of sustainability and creativity throughout the unconventional design process. “We made the decision to launch our Hamacho café in the middle of Australia’s lockdowns, knowing full well that it may have been an absurd decision, but it was something that was truly important for us as a business, so we took the plunge,” says Mike. “To our surprise and delight, it turned out to be the complete opposite – the entire process was a pleasure from start to finish. We have been welcomed with open arms by the local community for years, providing coffee for our partners such as Bills and Dandelion Chocolate and so we had an understanding of what the locals love. Luchetti Krelle, who helped create our Surry Hills café, are meticulous in their approach, be it in person or via Zoom, and have done an incredible job of helping us bring this vision to life with our signature style, while introducing a Japanese sensibility.”
A striking monochrome mural inspired by Japanese meets Australian iconography has been created by local artist Washio Tomoyuki in texta pen and takes over the entire back wall. The ‘Cloud’ ceiling artwork was created by Sydney’s Ren Fernando, from repurposed end-of-line paper, and coloured with, among other things, coffee. The front counter, housing the free-pour coffee system, is constructed with curves and corten steel as a nod to Hamacho’s craft and sits alongside tables made from recycled plastic and a sustainable fibreboard espresso bar fashioned from upcycled clothing by local company Paneco on a mission to reduce waste.
Single O’s Hamacho Café will open its doors on 28 October at 3-16-7 Nihonbashi Hamacho Chuo Tokyo, operating Monday to Friday 7.30am–7.00pm, Saturday & Sunday 8.00am–7.00pm. Visit singleo.com.au/hamacho for further information.
Queen Victoria Market is the first of Melbourne’s major markets and shopping destinations to see the return of specialty retail in its unique open-air trading environment.
Traders from across the Market’s outdoor specialty retail sheds and laneways are returning after being closed for 78 days (lockdown six) and 262 days (since March 2020).
Queen Victoria Market’s cafés and restaurants will also welcome back Melburnians for indoor and outdoor seated dining while traders in the beauty, hairdressing and personal services industries will be able to have up to five fully vaccinated customers indoors.
Diners will once again enjoy the flavours of Café Gilli, known for its Italian-style pastries, paninis, homemade lasagne and porchetta rolls; Brick Lane Brewing’s urban taproom; and Japanese-inspired sandwich bar Meet Sando.
For the hundreds of small businesses, the return to trade presents the perfect opportunity for locals to support the Market’s many family-run businesses and help kick-start the local economy in the lead-up to Christmas.
Queen Victoria Market CEO Stan Liacos says the reopening will see the Market return to an outdoor retail destination in the heart of the city. “Our traders are excited to welcome all Melburnians back to Queen Victoria Market, and we look forward to also seeing the return of Victorians and visitors from interstate in the coming weeks as restrictions ease further and the Market’s full offering returns,” Mr Liacos said.
Melburnians looking to rediscover Queen Victoria Market are encouraged to explore the extensive range of locally and Australian-made products from independent makers, creators and producers – each showcasing unique craftsmanship and authenticity across clothing, homewares, jewellery, skincare, plants, art, books and more.
The much-loved Melbourne Book Market will also make its long-awaited return with a curated collection of more than 5,000 new and second-hand titles, selected and presented by some of Melbourne’s most experienced booksellers, authors, illustrators and book creators. Visitors can find Melbourne Book Market in the Market’s L shed on Saturday and Sunday.
Buffalo Trace Bourbon teams up with The Cut Barbershop & Red Lantern for limited-edition Buffalo, Beards & BBQ collab!
Red Lantern and The Cut Barbershop have teamed up with critically acclaimed Buffalo Trace Kentucky Straight Bourbon Whiskey to get Sydneysiders ready for their return to post-lockdown life, with a fresh grooming, celebratory cocktail and a bourbon-infused bite.
For two weekends only from Thursday, 4 November, Mark Jensen from The Cut will be opening up a limited number of chairs at the 20-year-old barbershop for Sydneysiders to get a fresh beard trim or haircut (or both for $50), whilst sipping on an award-winning Buffalo Trace Bourbon Whiskey. Located at the rear of Red Lantern, Mark’s unique vision is a culmination of the gentlemen’s collective, combined with contemporary South-East Asian dining under the same roof.
A fresh shave won’t be the only thing on offer as Red Lantern will be serving up a celebratory bourbon cocktail, ‘The Xich Lo Sour’ (Buffalo Trace Bourbon, Sichuan pepper syrup, chilli & lemon, shaken over ice), paired with a loaded Asian-spiced pulled beef brisket sandwich, topped with pickles and a Buffalo Trace-infused hot sauce to be devoured in the comfort of your barber’s chair. Buffalo Trace Bourbon is featured throughout the meal to ensure the smoky brisket enhances the rich notes of vanilla, toffee and molasses of the bourbon.
Lacing Buffalo Trace Bourbon throughout the menu allows for the flavour to stand out when mixed into a cocktail or alongside a perfectly barbequed dish. The Kentucky Straight Bourbon Whiskey is carefully crafted by the world’s most awarded distillery, with hundreds of national and international accolades. Each batch is carefully matured in century-old warehouses where it ages longer than most other bourbons, providing a smooth finish with some serious depth as you take each sip.
For those hungry for the full bourbon and barber experience, the whole package will include the Buffalo Trace Xich Lo Sour Cocktail and pulled brisket sandwich with your grooming service of choice for $75. All visitors to The Cut for the next two weekends, will also be gifted with a complimentary mini bottle of Buffalo Trace Bourbon and a Fever-Tree Smoky Ginger Ale to enjoy at home.
If customers find themselves longing for more, they can go for the full Buffalo Trace experience and pick up a 700ml bottle of Buffalo Trace Bourbon for an extra $50 from The Cut.
Sydneysiders will need to make their bookings prior, with a prepayment of their grooming service and food via The Cut’s website at https://bit.ly/3nkedsi (promo appears from 4th Nov).A limited number of sandwiches and extra bottles of Buffalo Trace will also be available to purchase on the day from The Cut for those who weren’t able to secure a trim spot.
The Buffalo, Beards N’ BBQ offer will be available from 4th to 7th November from 12pm–5pm every day and 11th to 14th November from 12pm–5pm every day at The Cut Barbershop. Address: Crown Ln, Darlinghurst NSW 2010
After being locked down, I couldn’t think of a better grooming experience than this! The pulled beef brisket sandwich is packed full of flavour and textural counterpoints – apart from being just damn delicious. Pair that perfectly with a smooth Buffalo Trace Bourbon Whiskey, or ‘The Xich Lo Sour’ cocktail, and the new normal is off to a memorable start. The well-balanced Fever-Tree Smoky Ginger Ale is thrown in to enjoy at home, so make sure you don’t miss out, and book a culinary inspired cut whilst spots are still available.
At $220, add a touch of luxe that’s sure to impress with yellowtail sashimi and jalapeños, sushi cut rolls and a build-your-own taco set with fillings like spanner crab and tuna sashimi, thanks to Nobu. An optional Nobu signature cocktail pack is available featuring two Yasei No Hana cocktails and two Himawari cocktails for $60. *Offer available for pick-up/delivery between 30 October 2021 and 7 November 2021, ordered 48 hours prior
At $140 per box, take your pick of the sweet or savoury options depending on your Spring Racing mood. While both packs include a selection of sweet or savoury, one favours cheeses while the other offers a top tier of scones, jam and whipped cream, so there’s something for everyone. *Offer available for pick-up/delivery between 30 October 2021 and 7 November 2021, ordered 48 hours prior.
Bistro Guillaume For an afternoon spent grazing in the sun, Bistro Guillaume has three spring racing-inspired picnic boxes for 2–5 people, starting at $55. Fresh and healthy, the crudité grazing box is brimming with local produce and house-made hummus, while the charcuterie grazing box is complete with chicken terrine and whipped cod roe. The indulgent fruits de mer box celebrates seafood, complete with niçoise salad, oysters, prawns and all the extras for entertaining. *Offer available for pick-up/delivery between 30 October 2021 and 7 November 2021, ordered 48 hours prior.
Treat yourself and your loved ones this Christmas and feast on an array of fresh seafood, roast turkey, baked ham, seasonal vegetables, salads and mouth-watering desserts.
This Christmas, forget about the endless shopping lists and the washing up, and leave your special festive feast up to a team of expert chefs with the Treasury Brisbane’s Christmas Day Takeaway Hampers. Everything that you could want – and more – is in the gourmet hamper, which will leave you and your loved ones with more time to just enjoy and be present on the day.
Featuring a glistening baked ham, roast turkey with cranberry stuffing, beef striploin, golden roast potatoes, root vegetables, gravy and fresh salads, as well an array of sweet treats and classic Christmas desserts like rocky road, brownies with chocolate sauce, mince tarts, rum balls and more, the Christmas Day Takeaway Hampers are sure to leave everyone feeling happy and content (with enough leftovers for the next few days!). If you would love some seafood for your Christmas lunch too, there’s also an option to upgrade the hamper, which includes fresh oysters and prawns served with lemon and cocktail sauce.
The Christmas Day Takeaway Hamper is $100 per person, for a minimum of four. There is also an optional seafood upgrade of fresh locally sourced oysters and prawns available for $50 per person.
All prepared food is served in ready to heat/serve containers and the food will be packed in single-use chill boxes to keep fresh to travel within the local area. Re-heating instructions will be provided.
Set against the backdrop of luxury yachts at Marina Martha Cove, Martha’s Table is a unique Mediterranean-inspired culinary destination, just a short drive from the picturesque Mornington Peninsula wine region.
After extended COVID lockdowns, Martha’s Table will reopen its doors late October and just in time for summer.
The superbly designed and curated interior boasts a restaurant, aperitivo bar and wine cellar, as well as a providore, known as The Grocer. Newly appointed Executive Chef Adam Beckett has created a contemporary Mediterranean menu that is centred around the wood-fired grill.
The menu features dishes such as pork belly with brussels sprouts and quince puree, market fish with seaweed and kohlrabi and grass-fed rib eye with jus and Dijon mustard, as well as a selection of specialty risottos and handmade pastas, including Barolo risotto, oyster mushroom and mascarpone; tortellino of wagyu beef cheek with St David milk foam and Torello Farm parsnip; and squid ink spaghetti with crab butter, sea urchin and chervil.
The drinks menu at Arthur’s Bar is a journey through Italian classics, as well as signature aperitivi such as the Vino Veritas with elderflower, Aperol and pinot grigio topped with bitter lemon and soda water, or the Envy cocktail with handmade lemon sorbet whisked with gin and topped with prosecco and rosemary. The wine list showcases local producers from the Mornington Peninsula as well as Australian and European varieties.
Seasoned hospitality professional Tamas Palmer brings a wealth of hospitality experience to Martha’s Table as group food and beverage director. His impressive 20-year career has spanned America, Europe and Australia and most notably, he was head of culinary operations across food and beverage for the InterContinental Hotels Group in Sydney.
Tamas says Martha’s Table brings the allure of the laid-back Mediterranean lifestyle to the waterways of Martha Cove, just minutes from one of Australia’s premium wine-growing regions.
“The venue offers something truly unique. You can moor your yacht or motor boat at our private berth, settle in for a long lunch in our restaurant, or perch yourself at our bar for a classic Italian cocktail and share plates and then pick up some supplies from our providore Grocer before you set sail,” says Tamas.
“The contemporary Mediterranean menu created by our executive chef boasts an abundant selection of the freshest produce from local artisan producers and farmers within the region. Diners can enjoy the activity of chefs on the Mediterranean-style wood-fired grill, as well as the abundant fresh seafood on display in the restaurant.”
Formerly Executive Chef at Lancemore Lindenderry Red Hill, Adam Beckett brings a wealth of experience to his role as executive chef, having worked in Michelin-starred restaurants in the UK, as well as notable 3-hatted Australian restaurants: Quay in Sydney and Vue de monde in Melbourne. He also worked at the two-hatted Paringa Estate in Red Hill on the Mornington Peninsula, which earned its first hat while he was head chef.
Adam says: “I am thrilled to be joining the Martha’s Table team as I’m a huge fan of the Mornington Peninsula and all it has to offer, including an abundance of local producers, fresh seafood and world-class wines, all on our doorstep.”
The venue was designed by award-winning interior designer Melissa Collison, who has created some of Australia’s most eye-catching restaurants, including Rosetta Ristorante in Sydney and Saké in Flinders Lane, Melbourne.
The restaurant is elegant in its aesthetic with a mid-green and deep blue colour palette representative of the waters of Martha Cove. Raw concrete pillars, timber rattan and exquisite tiling, including a bespoke octopus mosaic inspired by Pompeii, are notable features of the design.
Sandstone, marble and leather are heroed in the decor for the Grocer and Cellar. The Grocer boasts a walk-in cheese and charcuterie room that holds a range of premium local and international cheeses and cured meats and also offers a daily takeaway menu with a range of artisan products, including handmade pasta and sauces and Italian-style baked goods such as pizzettas, calzones and pastries.
The Cellar offers a curated selection of wine from the Mornington Peninsula, as well as an impressive array of quality Australian and European varieties.
Martha’s Table is just over an hour’s drive from Melbourne CBD and just a short drive/minutes from many of the Mornington Peninsula’s best wineries and cellar doors. For visitors wishing to travel by boat, Martha’s Table is 25 nautical miles from Melbourne and offers guests a private berth if you are dining in the restaurant.
From two-for-one cocktails to an extra night’s stay, St Kilda’s favourite local has reopened its doors, offering double the experiences for guests this spring. As a gesture of thanks to Melburnians post the world’s longest lockdown, St Kilda’s The Prince has launched a ‘Double your Tab’ offering that will see vaccinated guests go in the draw to have twice the fun, with something for every taste and any mood.
Booked a night’s stay? They’ll make it two. Ordered a round of margaritas at the bar? They’ll double it. Only having a bite to eat? They’ll make it a meal.
Each week, all fully vaccinated guests can embark on a treasure hunt to find a small QR code hidden within the venue. Once scanned, they’ll instantly go into the draw to win a month’s worth of doubles across the complex. Those eager to get involved can keep a close eye on The Prince’s Instagram page for clues dropping weekly.
Managing Director, Andrew Ryan, says he’s looking forward to welcoming all guests back to The Prince and championing those who are helping Melbourne return to a new ‘COVID normal’.
“Hospitality is synonymous with our city – Melbourne is renowned as the food capital for a reason, and that’s something we’re all really proud of. Our new campaign is about supporting our industry and our beloved guests in moving forward to ensure we can all open and stay open,” he says.
Guests can soak up the sunshine at Prince Public Bar, the Bandroom Balcony and Little Prince Wine, which are now open for outdoor and indoor trade, complete with new seasonal dishes thanks to Executive Chef, Dan Cooper. Prince Dining Room will kick off from 29 October with bookings highly encouraged.
And better yet, two people from one household, intimate partners and single bubble buddies can treat themselves to a staycation. All guests booking accommodation at the hotel across the campaign period will also be given a unique code at check-out to enter in on the ‘double your tab’ fun.
Melbourne barbecue experts Fancy Hank’s have given a saucy update to their popular condiments range launching three new versatile flavours just in time for summer. Featuring a can’t-go-wrong classic Tomato Sauce, a sweet Banana Ketchup and a hot Pineapple Reaperfor those daring enough to try.
Based on Hank’s grandmother’s secret recipe, Nan’s Tomato Saucehas been up-skilled to a 2021 version where the balance is just right. The ingredients are simple, sourcing the best locally grown tomatoes to be found, add malt vinegar, raw Queensland sugar and southern sea salt, and finish with a little zing of Indigenous ground mountain pepper berries. If sausage rolls, pasties, meat pies, hot dogs and burgers are piled high on the platter, then a bottle of this traditional Tomato Sauce is the perfect match. 375ml bottle available now for $13.
Originating from the Philippines, Banana Ketchup is a sweet and floral sauce that is a perfect substitute for chutney and a sure-fire conversation starter. The story goes that during deployment in WW2, American soldiers stationed in the Philippines ran out of tomatoes to make their beloved ketchup. Fruits were tried as replacements, and the iconic banana won out and created the inspiration for the sauce. The ingredients include the likes of onions, bananas, a dash of apple juice to the classic vinegar, sugar and salt combination. Try it on a barbequed pork sausage or two, even some egg fried rice for lunch on a hot summer’s day – be sure to thank Hank later. 375ml bottle available now for $13.
In the mood for an extreme heat hit on the palate? The Pineapple Reaper packs a punch with a side of sweetness and tropical fruit. This tasty sauce is pineapple forward, serving up a lasting depth of character from the white miso and lime juice. 100ml bottle available mid-October for $11.
Make sure to get your sauce on and savour every last drop from the decorative glass bottle whilst devouring your favourite smoked barbecue of choice.
All sauces come in a signature Fancy Hank’s glass bottle and can be purchased online via https://www.fancyhanks.com or at select stockists nationally, as seen here.
Fancy Hank’s specialise in slow-cooked American BBQ, cooked in an in-house two-tonne custom-built smoker. Famous for their house-made delicious sauces from award-winning chefs.
The Local Tongue has just won Online Consumer Publication Of The Year 2021 at the Travel Media Awards, held in London last week.
Jessica Rigg, the founder and editor of The Local Tongue is a young female entrepreneur based in Perth.
Through her digital publication, The Local Tongue, she aims to inform, encourage and excite readers by connecting them with different destinations around the world.
Jessica interviews the world’s best chefs and food writers on where they love to eat and drink in their home city. The guides celebrate everything from neighbourhood restaurants to fine diners, but most importantly, they celebrate the power of food to bring people and communities together. The Local Tongue is all about helping travellers enjoy delicious, meaningful experiences regardless of their budget or status and ensuring everyone in the hospitality industry is equally valued.
BAM – NSW has hit the 80% target and that could only mean one thing … a carpark festival held by the incredible team at Willie The Boatman – as they prefer to call it, 80% COOKED.
Set for Saturday, 20 November, the WTBM team are hosting a ticketed Family Friendly Festival at their St Peters location so the whole family can come along to enjoy a well-needed celebration and fresh air among some delicious food, music and bevvies.
Teaming up with some food trucks, Sparky’s Jerk Chicken, Hot Dogs of the World and BBQ in a Barrel will be making an appearance, alongside some extras set to be announced in the coming weeks.
There’ll be no absence of good music with the appearances of Andy Golledge Band, CK & the 45s, as well as many others set to appear on the day to accompany those good vibes we’ve all been craving.
RUNNING ORDER OF THE EVENT Running Order: ● 11am Gates Open ● 11am – 11:45 CK & 45’s ● 12pm – 12:45 CK & 45’s ● 1 – 2pm That Red Head ● 2:15 -3:15 Dominic Breen ● 3:30 – 5pm Andy Golledge Band
Here in Australia, we’re blessed to have world-class gin distillers and with Australian Gin Day on 20th November it’s the perfect time to celebrate this burgeoning craft distilling movement! What better way than with Gin Loot’s very own Best of Australia Pack.
The Gin Loot Best of Australia tasting pack comes with a curated selection of 3 × 60ml tipples offering some of this continent’s finest small-batch gins, perfect for sharing with a friend. The pack also contains expert tasting notes so you can educate your palate this Australian Gin Day.
The perfect pairing for your Gin Loot Best of Australia pack is the unique tonic water, PS Soda’s Bush Tonic. Made in Sydney by the folk behind one of the city’s best cocktail bars, PS40, this tonic is flavoured with botanicals from the Aussie bush, including lemon myrtle and native lemongrass, making it perfect for pairing with Aussie gins!
Single O Parachutes® launched on 21 October, creating a new category of “on the go” coffee.
Innovative Sydney-based coffee roaster, wholesaler and café company Single O announces the launch of the first fully compostable drip coffee bag. The compostable Parachutes® launched on 21 October via singleo.com.au and partner cafés, offering a specialty grade, convenient and sustainable coffee solution in single-serve formats, changing the game within the established ready-to-drink coffee market. Single O’s Parachutes are filled with pre-ground coffee, and are nitro-flushed to the highest standards to keep them brew-ready with maximum flavour for three months.
Originating in Japan in the 90s, Single O first stumbled upon ‘hanging ear coffee bags’ in a Tokyo hotel room and were enamoured with the convenience they provided for weary travellers. Inspired by this concept, they set out to create something with the same specially sourced, quality coffee that its customers were used to, nitro-flushed to the highest standards to keep it fresh, while creating a sustainable alternative for on-the-go brewing.
“Single O has thrown down the gauntlet to create a product that combines quality and convenience, with no compromises. Two years of testing, tweaking and trialing later, and we’re stoked to be launching the first fully compostable drip coffee bag, manufactured right here in Aus,” says Mike Brabant, General Manager of Single O. “With sustainability as the key focus in consumer trials, the growth of Food Organics and Garden Organics across Australia & communities around home-composters like Subpod, the end-of-life solutions for this product are continuing to grow. For a nation of proud coffee lovers, roughly 75% of coffee consumed is still instant, and now we’re able to offer a quality and sustainable ready-to-go alternative. We’ve all waited so long to travel, so why not finally do it with really awesome coffee, that’s surprisingly easy to brew, and compostable too!”
Made to ‘brew on the fly’, Parachutes require no brewing equipment, come in convenient pack sizes, and offer a world of taste while travelling, in the office or any other occasion where brew gear is a barrier. For those who can’t decide between the bright and sweet Tanzania Isende washed process, and the fruity and juicy Ethiopia Kercha natural process, Single O has the solution in its ‘Multichute’ pack, comprising a mix of its top picks. Providing something for everyone, there is also a new blend for milk coffee lovers everywhere. Just add a splash of dairy or oat milk, to complement its flavour profile of ripe stone fruit, vibrant acidity and malty sweetness.
With their just-add-hot-water appeal, Parachutes are designed to go anywhere. Launching closely in line with the easing of restrictions in NSW, Single O will celebrate by giving away 3,000 free coffee parachutes to help fuel up Aussies on their adventures this festive season. Simply let Single O know where you plan to ‘Chute Through’ to via singleo.com.au/chutethrough from 21 October to redeem two free Chutes while stocks last.
Single O have created a brand video as a parody to the traditional coffee ad, with the tagline ‘Coffee this instant isn’t supposed to taste this good’. Celebrating the surprising nature of the product, Single O will include a surprise sixth Parachute in every 5-pack, to cover customers for any ‘shocked and delighted spits and spills’.
Single O compostable Parachutes are available via Single O Surry Hills & singleo.com.au/parachutes, as well as key wholesale partners in Sydney like Rising Sun Workshop, Good Fella & Soulmate. In Queensland with cafes like Told You So, Rafter & Rose and if you are roadtrippin’ some pit-stops could include The Lott at Cooma, The Hilltop Store in Sawtell and Corner House Cafe in Newcastle.
Customers can redeem their two free Parachutes by simply telling Single O where they will ‘Chute Through’ to on their adventures this festive season, via singleo.com.au/chutethrough.
This spring, handcrafted artisan chocolatier Koko Black is celebrating all natural, local ingredients from across the country with their new limited-edition Australian Honey Praline collection.
All of Koko Black’s delicious chocolate is 100% natural with no artificial colours, flavours or preservatives. Koko Black are celebrating being all natural with the new Australian Honey Pralines, championing our home-grown honey farmers with ingredients harvested from local hives in Margaret River, WA; the Blue Mountains, NSW; the Sunshine Coast, QLD; and Melbourne, VIC.
Like Koko Black, Taste of Australia host and Masterchef Australia alumni Hayden Quinn is passionate about celebrating natural and locally sourced ingredients. The shared sentiment has seen the culinary star collaborate with Australian owned and made Koko Black for its spring collection launch, which includes the release of the four new limited-edition Australian Honey Pralines.
“Some of the best ingredients in the world come from our own backyard, and the new Koko Black Australian Honey Pralines use honey harvested from local hives,” says Quinn. “There’s also no artificial colours, flavours or preservatives in Koko Black chocolate, so needless to say I’ve been enjoying it quite a bit!” he adds.
Adding to their all natural credentials, Koko Black is also proud to support 100% sustainably sourced cocoa by partnering with Cocoa Horizons, an impact-driven program that supports cocoa farmer prosperity by helping to build self-sustaining farming communities.
Limited Edition Australian Honey Pralines ($44.90): ● Honey and Saffron Arriba single origin milk chocolate ganache infused with Tasmanian saffron and Melbourne Rooftop Honey, coated in 54% dark chocolate. Honey sourced from Melbourne Rooftop Honey, VIC. ● Ti Tree Honey Praline Ti Tree honey infused ganache sitting on a layer of hazelnut praline mixed with crunchy Ti Tree honeycomb, coated in milk chocolate. Honey sourced from Mount Henry Honey in the Blue Mountains, NSW. ● Coastal Honey Caramel Milk chocolate filled with a layer of honey caramel, infused with a hint of lemon zest, on a base of macadamia paste and gold chocolate, mixed with crunchy buckwheat kernels. Honey from Hive and Harvest Honey on the Sunshine Coast, QLD. ● Coastal Peppermint Honey Dark chocolate filled with a coastal peppermint honey-infused chocolate ganache. Honey sourced from the Margaret River Honey Co., WA.
The new limited-edition Koko Black Australian Honey Pralines will be available to purchase from Monday, 11th October online at kokoblack.com.au, by using click-and-collect, or from Koko Black boutiques.
Top image: Luisa Brimble
Publisher’s tasting note:
This collaboration between Koko Black and Hayden Quinn of Masterchef fame delivers on so many levels. It begins with the stylish packaging and presentation that immediately catches the eye, however it is the nuanced counterpoint of flavours and textures from the diversity of honeys and quality chocolate that deservedly win you over. This is very accomplished crafting of chocolate with a very well-conceived concept underpinning it. With artisan honey selected from four Australian States, paired with 100% sustainably sourced cocoa, this is a guilt free indulgence that you deserve to experience whilst it lasts. Or if you simply want your dinner party guests to leave wowed, share the love!
Bringing the best of Australian and New Zealand food and wine to the city this December
Leading New Zealand restaurant Botswana Butchery is expanding into the Australian market with its first opening in Sydney on Monday, 13th December. Bringing a taste of Australia and New Zealand’s best meat, seafood, wine and produce to the table, Botswana Butchery will complement the existing dining scene in the city.
Botswana Butchery is all about relaxed dining in a premium atmosphere – an ethos of ‘fun dining’. The decor will be plush and wonderfully distinctive, and guests will enjoy a variety of sumptuous, classic meat, fish and game dishes.
Botswana Butchery Sydney will be located at 25 Martin Place with a capacity of 940 guests, which includes a 350-person capacity rooftop.The Botswana Butchery menu opens to a large range of startersthat include Wild Fiordland Red Deer Tartare, Seared Fijian Yellowfin Tuna Tataki, Westcoast Whitebait and Chicken Liver Pâté.
Mains include Braised Short Rib, Roasted Half Duck, Pan-Seared Snapper Fillet, Roasted Pork Fillet, Venison Wellington and Purple Kumara Tortellini. Seafood lovers will enjoy the From The Ocean section with Market Fish, Big Glory Bay King Salmon Fillet and Yellowfin Tuna. Prawns and scallops can be added to the dishes.
Of course, the Butcher’s Block is the highlight with a huge range of Australian steak and lamb cuts from a Black Opal Wagyu Sirloin to Rangers Valley Tomahawk MB3 and Lamb Rack. The signature dish is the Lamb Shoulder – a dish so tender it is served with a spoon and fork. For those looking for speciality cuts, the Little Black Book will offer a changing limited selection.
Rich sauces and butters, tasty salads and sides complement the mains.
Overseeing the back of house operations will be newly appointed Culinary Director Angel Fernandez.Angel comes with a wealth of experience, including as Culinary Director at Dante NYC, voted World’s Best Bar and Best American Restaurant Bar, and Head Chef at Rockpool Bar and Grill.
The extensive wine lists of over 2000 wines will offer both local and international labels, but is dedicated to showcasing the great wines and regions of Australia and New Zealand.
Botswana Butchery Sydney will cater for functions, offering a variety of different spaces for varying group sizes and function type. Banquet menus are available for groups of ten or more.
At Botswana Butchery, premium produce is used to create the stunning dishes that are accompanied by excellent service in a relaxed atmosphere.
Bookings for Botswana Butchery Sydney are open via the website.
After a successful four weeks of teasing Sydneysiders with its takeaway tacos, Tequila Daisy officially opened its doors on Thursday, 21st October.
Located harbourside at Barangaroo, Tequila Daisy is the newest venture by husband and wife duo Rebecca Lines and Hamish Ingham, replacing the former Banksii Vermouth Bar & Bistro.
Designed by Luchetti Krelle, the waterfront space has been transformed into a bright and bustling 200-seat eatery that is primed for good times. With colourful tones of red, yellow and blue, the extensive outdoor terrace exudes a vibe of chilled poolside meets Mexican fiesta, with its bright window decals, pastel blue picnic tables and vibrant yellow umbrellas and chairs.
Inside, you’ll find a long walk-up bar with accents of blue and white daisy tiles that displays an extensive selection of mezcal and tequila. Created by co-owner and award-winning Sommelier Rebecca Lines, the drink list features more than 100 tequila and mezcals available by the glass; cocktails, including the namesake Tequila Daisy; and a selection of beer and wine to suit all tastes.
“We’ve created a long drinks list that will work regardless of if you’re enjoying a quick beer or settling in for an afternoon of margaritas,” says Lines. “We’ve really seen Barangaroo’s clientele evolve over the last few years so we wanted to mix things up and have some fun with a new concept that would work for everyone!”
Designed by Executive Chef Hamish Ingham, Tequila Daisy’s new menu takes a fresh Australian twist on the diverse cuisine that hails from Mexico. Each dish is jam-packed with colourful, rich flavours from the region, lightened by the duo’s fresh approach to food and drink and deep respect for Australia’s best produce. Divided into entradas, a selection of tacos, grande dishes and sides, diners can start with a beef cheek empanada with black bean sour cream and kingfish tostadas before indulging in a share-style BBQ achiote spatchcock and spicy chilli spanner crab a la diabla. For the sweet tooth, desserts include the Daisy Pinata, a playful dish of chocolate, dulce de leche and raspberry sorbet that you crack open to reveal sprinkles of candy, as well as the ever-popular classic churros with chilli–chocolate sauce.
“We’re excited to be able to officially welcome diners into the venue to enjoy the full terrace and bar dining experience,” adds Ingham. “Our Bar Taqueria takeaway was a great way to introduce Tequila Daisy to Sydney, but the full experience is all about sitting around a table with friends and feasting on fresh Mexican flavours with a cocktail in hand.”
Diners can also expect an array of fun daily specials, from $14 Margarita Mondays, $6 Taco Tuesdays, a daily happy hour (or La Hora Feliz!), boozy bottomless lunches every weekend and a hospo high five – a 10% discount all day, every day to give back to those in the hospitality industry after what has been a challenging 18 months.
For those looking for a quick fix or grabbing a bite to eat at the Barangaroo foreshore, Tequila Daisy continues to serve takeaway tacos and drinks from its Bar Taqueria.
Matt Moran and Solotel unveil the spring menu by Executive Chef Thomas Gorringe, as Aria reopens. Continuing to build upon the lauded fine dining restaurant’s legacy of supporting Australian producers and suppliers, the menu will feature produce partners Maremma Free Range Duck, Pepe Saya, Moran Family Farm and Leeuwin Coast Oysters.
With a career that includes stints at Pier One’s hatted restaurant The Gantry, hatted Berrima restaurant Eschalot, Bentley Restaurant + Bar, Sydney’s OTTO and Bearfoot Bistro in Canada, Thomas has spent several years honing a paddock-to-plate approach to fine dining and a seasonal produce ethos that is present within his debut menu.
“I’m honoured to be joining the Aria team and debuting our new spring menu,” says Thomas. “We are privileged to be working with some of Australia’s greatest producers and suppliers, and this menu is a celebration of that. Matt and I share a passion for the land and our endemic ingredients and I think that is definitely something you can taste on the plate – from beautiful Aussie mangoes and mulberries to coral trout, Murray cod and kangaroo, it’s a taste of the land.”
Menu highlights include white asparagus with Jersey milk, sorrel & buckwheat; glazed Maremma duck, salsify, nectarines & chicory; steamed Murray cod, charred eggplant, baby corn & anchovy; torched bonito with Tasmanian wasabi, green strawberries & kombu; Moreton Bay bug with tamarind XO, macadamia & sugarloaf cabbage; lightly cured Paroo kangaroo, beetroot, mulberries & juniper; and mango, elderflower, white chocolate & coconut for dessert.
The new menu will be complemented by one of the most awarded wine lists in the country, showcasing the diverse range from smaller Australian winemakers with an emphasis on wines that speak to a sense of place, through to a reinvested passion for Burgundy to the already formidable offering. “The wine program is coming back with a vengeance after being kept quiet for so many months. The extra maturation period for the long-term cellar program is bringing another layer of depth out of the dark and onto the list,” says General Manager, Alex Kirkwood.
Aria is open Wednesday to Saturday for dinner, as well as for Friday lunch. Bookings available via ariasydney.com.au
As Anton Ego, the fictional inspector in the movie Ratatouille (Ratatouille. 2007. Walt Disney Pictures) said, “In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment”.
As a food professional and a restaurant reviewer, like Ego, I often find myself disappointed. Part of the enjoyment of gastronomy is the anticipation of the experience. We venture out with high preconceptions. Yet the food that is served up in some of our so-called fine diners is mediocre to say the least. The usual steak, lamb rump, grilled barramundi, oysters, and garlic-infused oil with sourdough. Mass-produced meals to satisfy the needs of those more interested in the social aspects of dining than the food. It is no wonder that, as Anton says, “we thrive on negative criticism, which is fun to write and to read”.
But every now and then, I am surprised and delighted. I recently had the pleasure to experience a new exciting and refreshing venue. Whilst not totally new it has been revitalised, moved, and found its niche – ELSKA is a gem that is setting new standards in the Brisbane dining scene.
ELSKA is a simple, intimate, 12-seat restaurant located in New Farm, Brisbane. The space is typically Scandinavian; minimal with light timber furnishings and natural earthy colours. The focus is on the food – a 15-course degustation menu highlighting fresh Australian seasonal produce and flavours, using Nordic culinary techniques such as fermentation, pickling and smoking. Run by Nathan and Freja Dunnell, ELSKA means love in Nordic – the love of food, connection and family. True conviviality.
The menu is seasonal and constantly changing, served over two hours with all guests served at the same time. Please don’t be late.
First, most appropriately, Danish open sandwiches. A postage-stamp-sized piece of rye bread topped with marinated coral trout, pickles and dill – a burst of typically Nordic seafood flavours. And a toasted bread with truffle and venison on crème fraîche. Next a fillet of spanner crab topped with shaved macadamia with a macadamia and preserved Gympie lime cream sauce. Lobster is served with chilled tomato caviar, and a beautifully presented broad bean tart with pea puree is crunchy and creamy – a textural delight. “First of the Carrots, Last of the Chestnuts” is a spectacular disk of fermented and pickled carrot topped with burghul and tiny fennel flowers, served with chestnut bread and a carrot cream. A visual delight with fabulous flavours.
We move on to “Rob’s Rooster”, a terrine made from aged chicken, alternating the light and dark meats, served with a flower bed of pickles and avocado cream and a side of a deliciously decadent, chicken fat-infused Danish pastry. Freshly grilled asparagus and slivered zucchini are rolled up with thinly sliced duck to make a green roulade served with fermented duck yolk – simply divine. A fresh cleansing asparagus sorbet sits on a bed of tangy labna to cleanse the palate before a rich, earthy yet delicate slow-cooked mutton topped with slices of green almonds, accompanied with sourdough and crème fraîche. Again, visually beautiful with a superb earthy, rich flavour.
In lieu of a cheese plate, a creamy buffalo blue cheese mousse is teamed with a bright green sorrel sorbet and biscuit crumb. Folded ribbons of pickled pumpkin are complemented with toasted corn crumbs and popcorn ice-cream. The finale is a crisp tart with elderflower and sweet pickled green strawberries decorated with sweet green ants and tiny flowers, served with a bush tomato sorbet.
A matching wine service, elegantly curated by the sommelier, James Horsfall, with seven generous, well-paired wines is appropriate, although there is a full cocktail bar and comprehensive wine list as well.
It’s busy and service rapide. The two hours is a little a bit of a rush, but well organised – although there is little time for social chit chat between courses. I look forward to Nathan further exploring his creativity, for this is a truly gastronomic experience. The meal is simply exquisite. As it’s name says, ELSKA is about passion and conviviality. Well worth a special trip.
Several events have stopped the nation in recent times, but none will be more greatly received than Melbourne Cup 2021. To mark its arrival, Pacific Concepts restaurants, bars and entertainment destinations are preparing for a flutter, fun and fizz.
Fratelli Fresh Darling Harbour will host a Melbourne Cup Lawn Party, on Tuesday, 2nd November from 12pm to 3pm. The spacious al fresco dining area will be decked out with turf to create a lawn party feel. Inside a series of pop-up bars will serve spritzes, frosé, wines, bubbles and beers. There will be DJs, acoustic artists, prizes for best dressed guests and eight large-screen TVs from which to watch the race. A three-hour, four-course, share-style lunch and drinks package includes cocktails, house wine and tap beer ($125 per person). Make a booking here.
Starter Deluxe grazing platter with an assortment of cured meats and cheeses Entree Prawn cocktail, iceberg lettuce and Marie Rose sauce Heirloom tomatoes, buffalo mozzarella and basil shooter Main Slow-cooked lamb shoulder, mint salsa verde, seasonal vegetables Roast chicken with stuffing lemon and rosemary, baby potatoes, butter, parsley Ocean trout al cartoccio, fennel, olives, capers and tomato Summer salad leaves, stone fruits and oregano Dessert (alternate drop) Lemon & hazelnut pie, raspberry sorbet Chocolate mousse, salted caramel, vanilla ice cream *
Tex-Mex wild child El Camino Cantina in The Rocks is hosting a Melbourne Cup Party from 1pm to 3pm ($89 per person). Included is a two-hour Tex-Mex feast and drinks package that spans legendary margaritas served frozen and on the rocks, as well as tap beer and house wine. There will be live music and DJs, and large screen TVs to watch the race. Make a booking here.
Entree Trio of dips and tortilla chips Spicy buffalo and BBQ chicken wings Main Assortedseasonal tacos Nacho bowls Naked burrito bowls Dessert Churros with chocolate and caramel dipping sauce *
Guests are invited to ‘Come get Racy’ at The Argyle, which will be decked out as a plush floral oasis for an indulgent Garden Party. Take advantage of two-hour, picnic-style feasts with accompanying drink packages from 12pm to 2pm, with prices starting from $99 per person. Score tickets here.
The race will be televised from The Argyle courtyard, which is home to arguably the biggest screen in the CBD.
Pacific Concepts Director of Venue Performance and Experience John Sullivan said this year, more than ever, Sydneysiders are looking for an opportunity to come together, celebrate and have a good time.
“We’re providing the opportunity to capture the excitement of spring racing season, watch Melbourne Cup from large-screen TVs, and soak up the atmosphere is safe dining environments, with value-packed food and drink packages,” Mr Sullivan said. “We believe Sydney’s reopening is the start of a buzzing party vibe for Sydney, that will continue until New Year’s Eve, with Melbourne Cup slap, bang in the middle of it.”
A fresh look, new menu and sensational new brunch offering welcomes Sydneysiders back into the The Star Sydney’s signature Japanese restaurant Famed for its creative take on modern Japanese cuisine, Sokyo has entered a new era, complete with a fresh look, new menu and sensational new brunch experience, celebrating the best of both traditional Japan and modern Sydney.
Undoubtedly one of Sydney’s most beloved Japanese restaurants, Sokyo has stood proudly as a landmark of The Star Sydney for nearly a decade. Now, as venues across the city open their doors for the first time in months, Sokyo is unveiling a new phase of its evolution – one dedicated to making every meal a ceremonial moment.
Shaped and guided by Executive Chef Chase Kojima, Sokyo’s exciting evolution has been designed with a post-pandemic Sydney in mind, with great precision and creativity going into ensuring that the menu, space and service provide Sydneysiders with an unforgettable dining experience.
The result is an experience that offers a delicate balance of art and ritual, an ode to Japanese tradition and ceremony through a modern Australian lens.
“We wanted to keep the soul of the original Sokyo, paying respect to the traditional cooking techniques of Japan, while giving it a burst of fresh energy,” said Kojima.
“Rituals have always been part of the Sokyo ethos, whether that’s me getting up early each morning to pick up the freshest local produce at the fish market, or our wait staff carefully considering the chopstick placement on each table. But a key element of this new era will be to bring the behind-the-scenes traditional rituals of dish creation to the guest experience as well – something diners have missed over the last few months.”
Historically dark and moody, the new Sokyo space is softer, more spacious, with intimate lighting and a focus on spotlighting the kitchen. The designers have also collaborated with local calligraphy artist Tomoko Oka to design a modern take on the traditional Japanese art that adorns the walls, menus and tablescapes, and reflects the art and ritual ethos.
Of the collaboration, Oka says, “I was inspired hearing about Chase’s culinary journey – how he has taken traditional Japanese techniques and put his own spin on them to create a new approach. Similarly, by mastering the art of traditional calligraphy, I have been able to break the rules and create something unique, which will hopefully bring feelings of wonder and delight to guests. The piece that you see at the entrance to Sokyo is my interpretation of the refined yet vibrant energy that Chase and his team bring to the kitchen.”
A freshly refined menu complements the new space, featuring beloved Sokyo classics like the dengakuman miso-glazed toothfish with Japanese salsa & pickled cucumber, and the kingfish miso ceviche – Green chilli, crispy potato, miso ceviche, alongside an array of dishes that hero Kojima’s signature method of blending unusual textures and tastes such as the ocean trout tartare with mustard miso, red onion, chives, nori cracker; Baby corn tempura with spicy corn jam and nori salt; and Hokkaido scallop ravioli, with scampi butter, wakame, menma and yuzu foam. The new Sokyo also boasts dishes that create moments where eating feels like a performance, like the baked potato with umami crème fraîche, chives, cured Iberico ham and ponzu jelly, assembled tableside; the Ranger’s Valley scotch fillet MBS+5 350g with soy, wasabi and ume kosho, fresh off the robata grill; and the tuna crispy rice – spicy tuna tartare, spicy mayo and crispy Hokkaido rice, plated to reflect the colours of the Japanese flag.
Behzad ‘Behz’ Nvaziri, The Star’s award-winning cocktail connoisseur, has also taken a similarly theatrical approach to Sokyo’s new cocktail menu, adding a touch of tableside magic to the dining experience. From a simple yet elegant take on an Old Fashioned Kyushiki made with high-quality Japanese whisky, yuzu syrup and a smoked cloche, to the Sokyo Bubble made with vodka, Licor 43, passionfruit puree and a bubble of lemongrass smoke, each drink has been carefully created with an artful display of craftsmanship – and the occasional surprise.
For early risers and guests of The Darling, a revamped breakfast menu will be available daily for diners to start their day with bites like the Chilli Crab Omelette, Mushroom Toast and a range of signature matcha and yuzu-infused pastries.
For those looking to celebrate the refresh, Sokyo is also introducing its own twist on Sydney’s iconic Sunday brunch. Featuring unique Tokyo-inspired takes on some of Sydney’s favourite brunch classics like a Yuzulini – a Bellini-style cocktail made with yuzu marmalade and prosecco, a Sake Bloody Mary Bar and a Umeshu Spritz, brunch goers will also be able to enjoy an à la carte menu of Sokyo’s signature breakfast items. To complete the experience, every Sunday from 11:30am–3:00pm, guests can enjoy a tuna carving station, a resident DJ and a calligrapher creating bespoke monogrammed mementos.
Win an afternoon masterclass with Justine Schofield building your very own Fromager d’Affinois cheese tower
Fromager d’Affinois is celebrating 40 years of its indulgent and much-loved rich, creamy soft cheeses by giving its fans a chance to win the ultimate afternoon with Everyday Gourmet host and Fromager d’Affinois lover Justine Schofield.
To mark the major milestone, an Instagram competition in October will see one lucky winner and three friends enjoying an afternoon masterclass in the art of serving Fromager d’Affinois with Justine, culminating in the creation of a six-tier celebratory cheese tower.
The prize will include: • A two-hour Fromager d’Affinois celebration and masterclass with Justine Schofield on Saturday, 11 December 2021 (via Zoom) • A selection of Fromager d’Affinois cheeses • A selection of perfectly paired accompaniments and serving accessories
Image credit: Kitti Gould
To enter: 1) Follow @fromagerdaffinois_au 2) Like the competition Instagram post 3) Tag three friends you would invite to an afternoon with Fromager d’Affinois hosted by Justine Schofield (1 comment = 1 entry)
To increase the chances of winning, Fromager d’Affinois fans can share their favourite Fromager d’Affinois moments to Instagram for an additional 50 entries: 1) Upload a styled photo of your favourite moment featuring a Fromager d’Affinois cheese (1 Instagram static post = 50 entries, 1 Instagram story = 10 entries) 2) Tag @fromagerdaffinois_au 3) Use the hashtag #fromagerdaffinois40 making sure your profile is public for the duration of the competition so we can see your post/entry
Entries are open for Australian residents aged 18 and above nationwide. The event will be run in a COVID-safe manner from the winners’ own residence with Justine joining online.
The competition will run from 12:01hrs AEST on Friday, 15 October 2021 until 11:59hrs AEST Sunday, 31 October, with the winner drawn in a random lottery and notified directly via Instagram by Wednesday, 3 November 2021.
Lola’s Level 1, a Mediterranean restaurant and bar from Sydney hospitality veterans Marco Ambrosino and Manny Spinola, opened on 15 October.
On level 1 of Pacific Building in Bondi Beach, and overlooking the iconic beach, the 94-seat venue is split across a bar, dining room and balcony, and is open from noon to 10pm.
Co-owner Ambrosino said: “We’re excited to finally open the doors to Lola’s Level 1 in Bondi. Lola’s is all about fun and we’ve assembled one of the best restaurant teams in Sydney that will be able to deliver that. Lola’s is all about fun. We want Lola’s to be approachable – a place where you can drop in for a drink and some oysters; a place for a dinner with the family; or a long lunch on the balcony overlooking Bondi. The menu is focused on the plancha grill, and we’ll also be serving beautiful oysters shucked at the bar. The bar program is also really special, with an interesting cocktail list, and a wine list that includes interesting producers from Italy, Spain, Portugal and Australia”.
The Lola’s Level 1 kitchen is being led by Head Chef Paula Pantano, who comes to Lola’s with a background in five-star hotels, including Crown Sydney, Mandarin Oriental Group and Four Seasons. Luca Capecchi, with a career in bars and alcohol, is the venue manager. With a combined 30 years working in restaurants and wine, Louis West (formerly of Bentley Restaurant Group) and Mon Ditbunjong (formerly of Cumulus Inc, City Wine Shop, Dear Saint Élouise and Ragazzi) will be looking after sommelier duties.
The Lola’s Level 1 menu is designed to share and is split into sections – oysters, small plates, off the plancha, larger plates and desserts. There will always be three to four types of oysters on the menu, served natural, with a mignonette or vermouth granita. Dishes from the small plates section include: pan tumaca with hojiblanca extra virgin olive oil, PX balsamic and Iberico; burrata with citrus and basil; and ‘Cantabric’ anchovies with piquillo peppers. The ‘off the plancha’ section of the menu will have not only steaks such as Angus hanger steak with chimichurri and bullhorn pepper, but also spiced lamb skewers with goats curd and pickled cucumber; and octopus with charred eggplant and tahini. Larger plates include a Cez salad with chicken or prawns, and a lasagnetta with white osso bucco ragu and gremolata. Dessert includes a wattleseed ricotta cannoli; and charred pineapple, coconut sorbet, cacao and tepache – perfect for a Bondi summer.
The Lola’s Level 1 drinks program has a strong cocktail focus, showcasing Australian craft spirits, and with inventive spins on classic cocktails, including Rosita, two types of martinis and a Bloody Mary. The wine list, which includes more than 20 wines by the glass, has a focus on artisanal producers from the Mediterranean, as well as wines from Australian regions. Estrella will also be on pour from ceramic taps.
The moody interior, designed by H&E Architects, features a specialty stucco wall finish in custom blue to emulate the ocean; large, mirrored archways and art by Pina Ambrosino. The dining room, with terracotta lamps, dark-stained oak chairs, leads directly onto the balcony overlooking Bondi Beach.
Co-owner and Spinola said: “Marco and I have been friends for a long time and have always had a deep mutual respect for one another. We believe we have created something quite special with Lola’s Level 1, and look forward to working with the team and seeing diners in enjoying Paula’s food, with a glass of something nice, watching the sun go down over Bondi”.
Lola’s Level 1 opened on 15 October and be open daily, noon to 10pm.
Launching on October 11th in Bentleigh’s busiest shopping strip on Centre Road.
French pastries mixed with an Israeli influence, and a touch of Melbourne flair – that’s Dana Patisserie!
Over the last five years, the small-batch, artisanal bakery has cemented itself as a staple with Balaclava locals and Melbourne’s Jewish community.
The launch of their second store in Bentleigh will introduce Dana’s baked goods and specialty Jewish products – like Melbourne’s only Chocolate Challah – to Glen Eira residents!
As a small-batch bakery, many popular items sell out before the afternoon and regulars are well-acquainted with the idea of visiting early to avoid missing out.
Owner and Head Pâtissier Dana Rosenweld says the second bakery will allow them to expand their output, thanks to a larger kitchen space.
“It’s exciting to operate on a bigger scale and we hope the Bentleigh community love everything we have to offer!”
Being a specialty Jewish bakery, customers can expect cakes, pastries and bread as well as specialty products that might be a little harder to track down in Melbourne.
Items like Chocolate Challah, Shakshuka Croissants and when the Jewish holidays arrive, Chanukah Doughnuts and Apple Cherry Log Cakes line the trays.
Renovations are just about complete at 347 Centre Road and Dana’s second patisserie is set to bring a lot of flavour and excitement to the strip!
IIKO Mazesoba, down in Darling Square, has a special Halloween menu running from 15th October to 7th November.
The menu is themed black and orange and highlights IIKO Mazesoba’s black house-made noodles, naturally coloured by activated coconut charcoal powder.
Spooky dishes include black soft shell crab mazesoba, pumpkin croquettes and black sesame tiramisu.
Darling Square is home to a collection of restaurants and dining options, with a big focus on outdoor dining. The precinct is conveniently located in the CBD and is perfect as we head into summer and continue our outdoor dining push, the safest way to enjoy a meal amidst COVID.
Just in time for warm summer evenings and spritz season, Brisbane’s newest and hottest overwater bar, Will & Flow, will be opening for the first time every Thursday evening for ‘Beats and Eats’ – a night filled with pizzas, cocktails, prosecco and great music.
Usually open exclusively on Fridays, Saturdays and Sundays, Will & Flow is opening its doors to the after-work crowd on a Thursday night, with special dinner and drink offers that make it the perfect place for a sundowner.
The new Will & Flow Beats and Eats special will feature $20 Pizza and Prosecco, a special cocktail menu and DJs playing – so you can celebrate all the best things in life without breaking the bank.
Situated on the north bank of the Brisbane River, guests will be able to take in the sweeping riverfront views and golden sunset at Will & Flow while enjoying drinks such as a refreshing passionfruit spritz, blood orange cosmopolitan or espresso martini.
Delicious wood-fired pizzas will accompany the drinks list, including all the classics, such as traditional pepperoni and ham and mushroom, as well as a few more adventurous options like the chicken and bacon pizza with basil pesto aioli and mozzarella.
Will & Flow will be the place to be every Thursday evening this spring and summer with the Beats and Eats offer available from 4pm.
The full list of drinks and pizzas available includes:
Cocktail Menu ● Espresso martini ● Passionfruit spritz ● Elderflower spritz ● Blood orange cosmo ● Gin fizz
Pizza Menu Enjoy any pizza of your choice with a glass of prosecco for $20* ● Pepperoni, pomodoro, mozzarella ● Ham, mushroom, pomodoro, mozzarella ● Chicken, bacon, onion, pomodoro sauce, basil pesto aioli, mozzarella ● Mushroom, capsicum, tomato, shallot, onion, pomodoro sauce, mozzarella ● Beef, bacon, pepperoni, BBQ sauce, mozzarella
This October 19th celebrate International Gin and Tonic Day with Australia’s best-loved gin subscription service, Gin Loot.
Simple and unassuming, one would think that the Gin and Tonic is an easy drink to master – but so many get it wrong without even realising it! Too little ice, too much tonic or not enough gin are just some of the many traps people fall into. That’s where Tim Laferla, Gin Loot’s resident GINius, steps in with some next-level tips and tricks.
Tim Laferla, Gin Loot Spirits Specialist, Top Tips:
“Keep your tonic ice cold. Colder tonic keeps its fizz stronger for longer. The ratio of gin to tonic is critical. Most people fall in the range between 2:1 or 3:1. Any more and you won’t taste the gin, any less and it will be too strong and not carbonated.
“Pack your glass with ice. More ice keeps your drink colder and fresher for longer. Many people think that more ice means more dilution, however the cubes keep each other cold so they melt much more slowly.
“Level up your Gin and Tonic game with garnish and cocktail pairing. Analyse the flavour profile of your gin and either complement, finding a subtle flavour in the gin and use a garnish or tonic to elevate it for a more complex drink, or contrast those flavours, using another flavour that isn’t present in the gin to offset some of the big bold notes and add more complexity. For example – use a citrus wedge to offset sweetness.”
Gin Loot’s Ultimate Gin & Tonic Recipe:
Ingredients Gin Loot’s recommended dry gin: Forty Spotted Classic Release Gin (700mL) Single Measure: 30ml Gin & 60–90ml Tonic water (to taste) Double Measure: 60ml Gin & 120–180ml Tonic water (to taste) Garnish: Your choice (traditionally a lemon wedge) Ice: Cubed Glass: Highball or wine glass
Instructions Fill your glass to the brim with ice. More ice is better and dilutes slower. Add your gin to the glass Slowly pour your tonic water. Don’t be afraid to measure it, the ratio is key. Add a garnish of your choosing
In an innovative move that is likely to please chefs, Nonnas, pasta lovers and wellness seekers, Berkelo bakery on Sydney’s Northern Beaches is launching Australia’s first sourdough pasta, available nationally.
The Berkelo team, led by founder Tom Eadie and head baker Matt Durrant, spent two years developing the fermented pasta, which uses the same sourdough starter the bakery developed for its bread; a magic combination of flour, filtered water, wild yeasts and time.
Tom says: “We take the time to ferment the pasta because we believe that fermentation offers greater nutritional availability, digestibility and supports overall health”.
Every step in the pasta-making process is carefully considered to deliver a healthier product. It starts with the selection of chemical-free and sustainably grown Australian flours that are stoneground by Wholegrain Milling Company in Gunnedah, NSW. The new pasta range is made in a purpose-built facility next door to the mill, known as the ‘pasta shed’.
Berkelo had to overcome many technical challenges to pioneer this new product. “Using a sourdough starter, wholewheat flour and fresh-milled flours – which all react differently in the manufacturing process – made things quite complicated,” says Tom.
The flours in the pasta dough are mixed with Berkelo’s sourdough “mumma’ (a wild fermentation of flour, water and natural yeasts), and fermented to allow good bacteria to develop over time.
There are six pastas in the new range, which features five different varieties of wheat sourced from growers in NSW and Queensland. These different varieties appear on the packaging that can be easily composted at home after use.
Bakers have been experimenting with different wheat varieties for a while, and one of the key attributes of this pasta is the enhanced flavour. “It’s fascinating to observe how it changes the taste,” says Tom. “We have used the ancient grains – spelt, Khorasan (also known as kamut), and Emmer – because they have such incredible flavour. They’re also nutritionally dense. More than that, in the field, they create much greater soil biodiversity when compared to modern wheat varieties. It’s really exciting territory.”
Nutritional analysis reveals the pasta contains more protein, fibre and trace minerals – and fewer carbohydrates – than pasta made with mainstream white flour, so it will appeal to a wide range of health-conscious consumers.
“We set out to make a more nutritionally dense pasta and it’s nice to be supported by science,” says Tom. “It doesn’t just taste great; our pasta is actually good for you.”
The Classic range uses the very same hard durum wheat that Italian pasta companies seek out and Australian-grown Lancer wheat from the north-west region of NSW. It is available in penne, spiral and shell shapes.
The Ancient range uses spelt, Khorasan and Emmer wheat grown in the tiny towns of Goolhi and Trangie in NSW and Capella in Central Queensland. These wheat varieties are called ‘ancient’ because the grain has remained largely unchanged by selective breeding for thousands of years. The Ancient range includes a spelt shell, Khorasan macaroni and Emmer twist.
Berkelo’s sourdough pasta range is sold dry, in 400g bags for retail. The range is also available in a 4kg carton, suitable for food service. The sourdough pasta has a 12-month shelf life and is available nationally.
Get ready Sydney, because this is an offer that hasn’t been seen before. Freedom never tasted so good.
There are now two reasons to celebrate on Freedom Day, as on Monday 11th October, The Star Sydney will be welcoming guests back on its properties for the first time in over three months by offering 70% off your lunch bill at selected restaurants and bars in celebration of NSW reaching 70% vaccination rates.
Every Monday until the end of October, customers at The Star Sydney’s 24/7 Sports Bar, Food Quarter and Fat Noodle restaurant will be able to enjoy a first-class lunch from 11am to 5pm, at a fraction of the price.
The Freedom Day offer is only available for dine-in meals, no takeaway or alcohol. No further discounts apply. To book in your Freedom Day meal at The Star Sydney and for more information on participating venues, please visit: https://www.star.com.au/sydney/eat-and-drink
Fat Noodle Sweet, spicy, salty, sour and hot – experience a taste explosion with 70% off Fat Noodle this Freedom Day and the following Mondays in October. Created by culinary icon Luke Nguyen, Fat Noodle’s menu is inspired by the vibrant street food scene found in Asia and offers customers the chance to taste dishes that are jam-packed full of flavour. Start off your meal with fresh Vietnamese prawn spring rolls and kingfish sashimi with lime, coconut and citrus dressing, before moving to a smoked duck red curry with lychee and spiced coconut sauce; an aromatic pho with Angus beef sirloin, brisket and rice noodles; or a free-range chicken laksa with tofu, egg, noodles and a fragrant broth.
Image Credit: 1oh1 Media
24/7 Sports Bar Featuring all your favourite pub classics, 24/7 Sports Bar is the perfect destination for when you’re feeling like a generous-sized lunch. The starters include chilli cheese fries, mac and cheese croquettes, chicken tenders and calamari rings and there’s a selection of fried chicken wings with sauces like buffalo, chipotle and lime, honey–soy and Jack Daniel’s BBQ sauce. There are succulent chicken, beef and vegetarian burgers, as well as fall-off-the-bone ribs, a scotch fillet with mushroom sauce, chicken parmigiana, fish and chips and nachos. And if you’re after something green and fresh, there’s a selection of great salads, too.
Food Quarter There’s something to please everyone on The Star Sydney’s Food Quarter’s menu. And with 70% off the entire food bill for Freedom Day and the following Mondays in October, you can afford to go all out and treat yourself, your friends and your family. The menu features a selection of your favourite meals – think chicken schnitzel with chips and salad, salt and pepper calamari with aioli and steak with chips and salad. If you’re craving roast meat, then you’re in luck, with Food Quarter offering roast beef and pork with all the trimmings – or stuffed into a burger, too. There’s also an array of pizzas, burgers (including a vegan option), sandwiches, salads and a selection of Asian dishes like Hokkien noodles and butter chicken.
Ahead of travel restrictions being lifted, check out the new menu at locals’ favourite restaurant Barrio Eatery & Bar in Byron Bay – which should be the top of everyone’s list when visiting the area. Open from breakfast through to dinner, Barrio is a place to meet, connect, share and eat – a home away from home. In the evening, the lights go down, dinner is served, and great bottles of natural and world-renowned wines are opened.
The wood-fired oven and open-flame grill is the heart of the restaurant, and the Middle Eastern inspired dishes are centred around the distinctive flavours imparted through this style of cooking. A complex arrangement of hooks, chains and flames allow for simultaneous fast and slow cooking; tuna is cured into bacon for breakfast bagels; slow ferment sourdough flatbread is grilled with chicken fat and za’atar; Kinkawooka mussels are steamed and smoked before being submerged in preserved lemon and olive oil; large pieces of Provenir hanger steak rest on top of the grill; while ‘to-order’ beef hearts sizzle on skewers below, then thinly sliced and served with house-made taramasalata (a twist on vitello tonnato).
Then there’s the return of the tuna kibbeh, which is back after popular demand and soon to become a signature dish – raw yellowfin tuna, cracked wheat, sumac, flying fish roe – delicious.
Typical dishes include: Za’atar, chicken fat flatbread Seasonal ferments and pickles Cured fish plate with tuna bacon, smoked mussels, kingfish pastirma Tuna kibbeh with raw yellowfin tuna, cracked wheat, sumac, flying fish roe Provenir beef, pickled radicchio, house mustard Lamb kofta, tahini yoghurt, sumac onion, parsley salad Fremantle octopus, harissa Grilled swordfish, caper butter, radish, turnip House-made baklava
The concise revolving wine list features local and international wineries from all over the world that support traditional, biodynamic and organic practices. An interesting selection of sparkling, white, orange (on skins), reds and chilled reds, are also available by the glass.
Expect cocktails such as Tropical Fairy with absinthe, elderflower liqueur, pineapple, coconut, Peychaud’s bitters; Another Bloody Negroni (on tap) with tequila, mescal, Campari, blood orange; and Penny Lane Pom with Havana Club 3yr, Pama pomegranate liqueur, lime.
The 80-seat restaurant features an industrial style interior with concrete floors and an open kitchen with wood-fired oven and grill, softened by rammed earth bar, bare wood communal tables (seating up to 12), and an abundance of plants and green foliage, which decorate and add colour to the neutral tones. Tables are a mix of long and communal for an informal eating experience, along with a selection of bar stalls and smaller tables for more intimate dining. The outside terrace area seats up to 80 and picnic rugs are available for lounging on the grass in the warmer months.
The Streets of Barangaroo has restaurants reopening all week – so there is choice galore! The Streets of Barangaroo is a leading outdoor dining precinct, so perfect for our al fresco summer.
Barangaroo House, The Streets of Barangaroo Barangaroo House Bar accepting bookings from Monday, 11 October Bea Restaurant accepting bookings from Thursday, 14 October Smoke Rooftop accepting bookings from Wednesday, 13 October Bookings: Here
Bel & Brio, The Streets of Barangaroo Currently accepting bookings from Monday, 11 October – dinner only Bookings: Here
Cirrus Dining, The Streets of Barangaroo Currently accepting bookings from Thursday, 14 October Bookings: Here
Khoi, The Streets of Barangaroo Currently accepting bookings from Tuesday, 12 October Bookings: Here
Love Fish, The Streets of Barangaroo Currently accepting bookings from Friday, 15 October Bookings: Here
Marble BBQ, The Streets of Barangaroo Currently accepting bookings from Wednesday, 13 October Bookings: Here
Muum Maam, The Streets of Barangaroo Currently accepting bookings from Thursday, 14 October Bookings: Here
Tequila Daisy Taking bookings from Wednesday, 13 October Bookings: Here
Winghaus, The Streets of Barangaroo Currently accepting bookings from Tuesday, 12 October Bookings: Here
Zushi, The Streets of Barangaroo Currently accepting bookings from Monday, 18 October Bookings: Here
Join Australia’s most lovable online alcohol subscription service, Gin Loot, and celebrate Halloween this year with a gin drink that is so delicious, it’s good enough to raise the dead!
The Corpse Revivers are a family of pre-prohibition drinks that were named for their hangover-curing properties. Many of the variants have struggled to adapt to the modern palate, but it is the No.2 version that has stood the test of time and become a popular and delicious gin classic.
As Harry Craddock said in the infamous 1930s The Savoy Cocktail Book (the most famous cocktail book of all time): “Four of these taken in swift succession will unrevive the corpse again” – so make sure to drink responsibly.
Instructions Rinse a chilled cocktail glass with a splash of absinthe. Add all your ingredients to the shaker. Fill shaker to the brim with cubes of ice. Shake hard for 30 seconds. Fine strain into the chilled, absinthe-rinsed cocktail glass.
Tim Laferla Gin Loot’s resident GINius shares his top tips to creating this spooky spirited cocktail: “Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer. Fine straining through a mesh strainer (like a tea strainer), removes all the small ice chips to create a silky smooth texture”.
As restrictions start to ease and the weather warms up, it’s the perfect time to catch up with friends at a park for an old fashioned picnic. Level up the usual Jatz crackers and carrot sticks situation with these impressive offers:
The Prince The Prince has just released two picnic packs designed for two ($70) or four ($110) people. They are jam packed with all your favourite snacking dishes like marinated olives, Australian cheese, fava bean hummus, salami, baguettes, fresh fruit, double chocolate brownies and more. Order via Providoor for delivery across Melbourne.
Nobu Impress everyone at your next park date and add a touch of luxe with Wagyu tacos, Hiramasa yellowtail sashimi with jalapeño, chef-prepared sashimi, chicken yakimono teriyaki and sushi maki cut rolls thanks to Nobu. Order by 5pm for next day delivery within a 25km radius.
Bistro Guillaume If you’re wanting to have a romantic picnic date for two, opt for Bistro Guillaume’s set menus, inspired by the French regions of Burgundy, Provence and Brittany. Featuring classics including mussels escabeche, freshly shucked oysters, Mooloolaba prawns, beef bourguignon, salad with Ortiz anchovies and more. Match with sommelier-paired wines for a truly special meal. Order by 5pm for next day delivery within a 25km radius.
The team behind FISHBOWL, FISH SHOP and Side Room have announced the launch of their new concept – FSH MKT. The dedicated takeaway-only venue will be their take on the old school ‘beachside fish market’, conveniently located next door to sister venue and restaurant, FISH SHOP. The new concept is set to open mid-October, located on the park at Glenayr Avenue’s Sevenways precinct in Bondi.
FSH MKT will showcase the best of sister-venue FISH SHOP’s local and sustainably caught selection of seafood available for purchase by the kilo, as well as a fresh take on some of their house favourites. The menu will include a range of new fish burgers (including prawn katsu and a flathead ‘zinger’), a market selection of grilled fish (ocean trout, snapper, barramundi) with generous salads and rotating vegetables. There will also be a BYOP (build-your-own-picnic) display so park-goers can curate their own picnics with freshly shucked oysters, prawns, a house-made taramasalata and more. The guys will also be stocking their classic condiments (tartar sauce, ketchup, fermented chilli, chilli jam and house cured/smoked fish) that can be purchased by the jar or gram.
Founders Nic Pestalozzi, Nathan Dalah and Casper Ettelson, formed the idea of FSH MKT following the immense success of FISH SHOP’s launch, with overwhelmingly large crowds and over two-hour waitlists. Unable to sustain the high-demand of takeaway orders, the team made the decision to cut the format entirely from the venue.
The unintended benefit of this, however, was a decision to open a new venue dedicated solely to takeaway park-friendly meals – a move the team behind FISH SHOP believe will only add to their overall ‘fish-based’ offering and the precinct in general.
The Fishbowl Group Founder, Nathan Dalah notes: “It’s the fish shop of your dreams … well at least of ours! We’re so excited to bring FSH MKT to life. It’s been 6 months of planning, testing and tasting and we can’t wait to finally open and start serving the locals”.
On the food … “we want to continue to raise the standard of takeaway food – consumers these days are even more discerning and know what real value is. Our customers can expect a perfectly grilled piece of fish paired with a condiment of their choice, salads, vegetables and even some shucked-to-order oysters – all packaged up perfect for a day on the grass or back at home.”
Throughout the course of planning to launch FSH MKT, Greater Sydney experienced a statewide lockdown, resulting in the shift of FISH SHOP to a temporarily takeaway pop-up, FISH SHOP 2 GO. Having this time allowed The Fishbowl Group to experiment with new menu options and for their local customers to peek inside what’s next to come.
Founder Nic Pestalozzi adds that the excitement for FSH MKT has grown with the recent shift to takeaway: “FISH SHOP 2 GO has been hugely popular and a great learning experience for what’s to come at FSH MKT. We’ve had lines forming every weekend for our specials and the popularity of each will certainly have some influence on the final menu at FSH MKT. FISH SHOP 2 GO has purely been a lockdown exercise and we will go back to focusing on the dining experience for FISH SHOP once FSH MKT opens”.
The Fishbowl Group Executive Chef Joel Bennetts designed the menu with takeaway, delivery and picnics in the park in mind, noting: “The menu at FSH MKT will be centred around sustainably caught seafood paired with a rotating selection of condiments, in-season vegetables and generous salads. We’ll be keeping the menu super fluid, and there’ll be heaps of specials depending on what’s available at market. As always, expect fuss-free food, bold flavours and ridiculous value”.
After a year of lockdowns, Sydney is set for a summer of exciting openings and celebrations. As for what’s next for The Fishbowl Group, they won’t be slowing down anytime soon with a further expansion of 13 stores planned to open in the next 12 months. Dalah further adds, “We’ve got a ‘COVID backlog’ of stores – 13 to be exact (between brands FISHBOWL, FSH MRKT and Side Room). The market’s really bounced back, everyone’s out and about, and people are eating Fishbowl more than ever!”
The eighth annual celebration has four online events for 2021. Get ready to get cheesy! Prahran Market is bringing back its annual Say Cheese Festival for the eighth year between 15–17 October. And, as in 2020, you can participate from the comfort of your own home.
Cheese lovers will rejoice with the program of deliciously cheesy events including a cheese tasting, two cookalongs – both milk and vegan cheeses are covered – and the renowned Grilled Cheese Invitational. Some of Melbourne’s favourite foodies are getting involved, so these are not to be missed!
You can register to join each event for free or purchase packs for the full experience and to taste along.
Friday, 15th October, 7pm: Tasting Victoria with Anthony Femia of Maker & Monger Embark on a taste of Victorian cheese as Anthony Femia of Maker & Monger takes you on a tour of local cheeses from Prahran Market Traders. Ticketholders can register for free to learn about the different varieties of cheese, their producers, tastes, textures and uses. A tasting box will be available for purchase by those who want to try each cheese.
Saturday, 16th October, 6pm: Cookalong with Karen Martini Get involved and create a delicious baked cheese tart at home with Karen Martini. One of Melbourne’s favourite chefs, Karen will guide you through the dish to enjoy during lockdown. A cookalong pack is available to order so you can make it at the same time, or you can register free just to watch!
Saturday, 16th October, 7pm: Vegan Cookalong with Simon Toohey Vegans are not forgotten this year with a cheesy cookalong of their very own. Simon Toohey will take you on a tasty journey on how to make the most amazing vegan mac’n’cheese. It’s free to watch or, better still, buy the produce pack to make it at home.
Sunday, 17th October, 3pm: Grilled Cheese Invitational In its fourth year, the Grilled Cheese Invitational will once again pit some of Melbourne’s best chef talent against each other to create the event’s best cheese toastie! The Invitational will see participants including Jessie Singh (Daughter in Law, Mrs Singh, Mr Brownie, Horn Please) and vegan chef Zacchary Bird, preparing their toastie before the judges score on name, appearance and taste. Past winners have been Jerry Mai from Phở Nom and Bia Hơi, Darren Purchese of Burch & Purchese and Kay-Lene Tan from Tonka.
As last year’s winner, Jerry Mai will return as a judge, joining Herald Sun food writer Kara Monssen and Anthony Femia of Maker & Monger to decide the winning toastie. The event will be MC’d by Darren Purchese.
For the first time, Melburnians can buy the toasties to judge for themselves. The chef creation toasties will be made up by Maker & Monger and delivered to grill at home. Only 50 packs are available!
Prahran Market – Say Cheese Festival 2021 What: Prahran Market’s Say Cheese Festival – four virtual events to entertain and inform with cheesy goodness When: Friday, 15th October to Sunday, 17th October 2021 Why: Because we love cheese and lockdowns are not going to stop the eighth Say Cheese Festival! Where/How: Events will be held on Zoom via free registration Registration and orders for the packs via the Prahran Market website https://www.prahranmarket.com.au/event/say-cheese-2021-virtual-event/
In addition to the official program events, a number of Prahran Market Traders will be selling special cheese dishes over the weekend.
Fratelli Fresh, El Camino Cantina, The Bavarian, Winghaus, Beerhaus, The Argyle reopen
Pacific Concepts dining and entertainment destinations Fratelli Fresh, El Camino Cantina, The Bavarian, Winghaus, Beerhaus and The Argyle plan to reopen for business in NSW from Tuesday, 12 October, bringing festivities, fun and new openings. The Group will reopen earlier if the NSW Government brings forward its reopening roadmap.
The casual restaurant group’s emergence from lockdown will pave the way for the much-anticipated launch of Fratelli Fresh at Grosvenor Place, which is expected in early November. New openings follow in New Zealand, with a 190-seat El Camino Cantina and 355-seat The Bavarian heading to the heart of the city of Queenstown on the South Island, with their openings also expected in November.
Under the current roadmap, Tex-Mex wild child El Camino Cantina will explode back into Sydney’s night-life scene on Tuesday, 12 October at all locations – The Rocks, Entertainment Quarter, Miranda and Manly – perfectly timed for $2 Taco Tuesday. Buckle in and soak up the El Camino vibes, as well as flavour-packed $2 tacos; a rainbow of famous, frozen Margarita flavours; thumping tunes; complimentary colourful sombreros; and Sydney’s most carefree-come-crazy vibe.
Dig into Sydney’s best chicken wings at Winghaus Barangaroo on Tuesday, 12 October from 12pm, and at the group’s second wing-packed, sauce-smacked sports bar situated at the Circular Quay Gateway Precinct from Wednesday, 13 October.
Sydney icon The Argyle will launch into Sydney’s reopened night-life scene and the onset of summer with a mid-week party in The Rocks on Wednesday, 13 October from 4pm. Embrace un-lockdown life with happy hour from 4pm to 7pm featuring $10 frozen cocktails, as well as $10 wood-fired pizzas from 4pm to 5pm. Live entertainment, including SSJ Group and DJ Lavida, kick off from 5pm.
The Bavarian restaurants will reopen over a two-week period at 16 locations, starting with York Street in the CBD and the waterfront Manly site on Tuesday, 12 October at 4pm.
The following locations will reopen on Wednesday, 13 October: Castle Hill, Charlestown, Chatswood, Entertainment Quarter, Green Hills, Macarthur, Miranda, Penrith, Rouse Hill, Shellharbour and World Square. The Bavarian at Tuggerah and Wollongong will reopen on Saturday, 16 October, and The Bavarian Wetherill Park will reopen on Wednesday, 20 October.
All The Bavarian restaurants will be open in time for their postponed month-long Oktoberfest celebration from Friday, 22 October to Sunday, 28 November. Beerhaus at Kotara will reopen on Wednesday, 20 October.
Fratelli Fresh restaurants at Darling Harbour, Entertainment Quarter, Manly, Miranda and Westfield in the CBD will reopen on Wednesday, 14 October. Once the five flagship restaurants have reopened, preparations for the launch of Fratelli Fresh at Grosvenor Place in the city will pick up in earnest. The new 250-seat, split-level, upscale Fratelli Fresh, which has a vibrant alfresco terrace with cityscape views, is expected to open in early November.
Pacific Concepts Chief Executive Officer Thomas Pash said the reopening of 35 casual restaurant and entertainment locations, most of them within a few days of each other, was a huge undertaking and one that would bring around 1000 team members back to work.
“We are beyond excited at the prospect of reopening in time for summer and bringing so many team members back to work after four long months of lockdown,” Mr Pash said.
“The Argyle and El Camino Cantina will slip straight back into their party spirit, The Bavarian will launch a postponed month-long Oktoberfest celebration, and all venues will reopen by Wednesday, 20 October, leading guests into a summer of curated dining and entertainment experiences that are unique to Pacific Concepts.”
“Heading into summer is the perfect time to open our upscale, yet affordable, corporate-friendly and family-accessible Fratelli Fresh at Grosvenor Place at the northern end of the CBD. Meanwhile, The Bavarian and El Camino Cantina are headed for Queenstown in New Zealand as we resume our expansion plans and set our sights on a strong next chapter for the group, and a long-overdue return to dining out across both regions.”
Due to popular demand, MS SUE‘s newly launched Grazing Boxes for AFL Grand Final are now officially here to stay!
As the weather warms up and picnics are officially back for Melbournians, MS SUE has been working behind the scenes to create their new Grazing Box, a perfect snacking box for up to four people.
The Grazing Box comes with an assortment of MS SUE favourites and classics, including 4 Japanese Salmon Tacos, 4 Crab Rolls, 12 Seafood Hanoi Spring Rolls, 12 Twice-Fried Wings, and a Green Papaya Salad. The Grazing Box is a fresh and seasonal addition to the menu, perfect to snack on and to take on the go.
After a successful launch for Grand Final, customers were wowed by the generous portions and the attention to detail in each box to ensure the best experience. Boxes are made in the morning with fresh and high-quality ingredients, carefully prepared by owners Janet and Jack. Each Japanese Salmon Taco is delicately wrapped between sheets to ensure maximum freshness and a crispy bite each time.
Pre-orders for these limited-edition boxes close each Friday at 6pm, and are available for takeaway and delivery on Saturday.
After a long three months, Black Market Coffee in Marrickville is ready to officially launch on 11 October.
Black Market Coffee is the new specialty coffee hub from Angus Nicol and Jess Hol (previously Black Market Roasters). Initially set to launch in July, like many businesses, the lockdown derailed their plans. You may have seen they launched a kerbside drive-through to keep locals caffeinated and their staff employed. While this has proved popular, they are now ready to welcome Sydneysiders into their new space that brings everything – a tasting bar, café, roastery and training space – together under the one roof.
With the goal of making specialty coffee accessible to everyone, not just coffee aficionados, the two have created an atmosphere where locals who want to simply enjoy a great coffee and those who are eager to learn more about specialty roasts and techniques can come together.
The food menu is their own modern take on Australian classics, including Thick-Cut Sourdoughs and Gruyère Melts with Roasted Tomato. A local favourite is the Okon Roll, their twist on the classic bacon and egg roll inspired by the Japanese okonomiyaki pancake. Served on a flatbread, it’s filled with an eggy fritter made with zucchini and carrot and topped with maple bacon.
Perhaps the most exciting addition is their new Tasting Bar Experience. This sensory journey peeks behind the coffee bar into the world of a specialty coffee company. Curated by Jess and award-winning sommelier Matt Dunne, the rotating menu will guide guests through four different coffees from all over the world, each paired with a food offering. This is followed by a roastery tour. Think of it as a wine tasting – but for coffee!
The Tasting Bar experience opens on Thursday, 28 October, with bookings available now on their website HERE.
Mr Black Roasters & Distillers have joined forces with ST. ALi to launch the Mr Black ITALO DISCO Coffee Liqueur. The collaboration is a tribute to the influence of Italian espresso on Australian coffee culture.
Taking inspiration from traditional Italian espresso, and the ST. ALi coffee that bears the ITALO DISCO name, this special edition is a top-notch tipple for the country’s coffee connoisseurs.
If it wasn’t for Italian migrants bringing espresso to Australian shores some 80 years ago, there is little chance Aussie coffee culture would be as revered as it is today. Aussies have maintained a thirst for robust coffee and after seeing ST. ALi’s ITALO DISCO blend surge in popularity, founder Salvatore Malatesta was keen to collaborate on a namesake liqueur. “This has become our most popular coffee to enjoy at home, with ST. ALi fans loving the deeply layered flavour. That has translated beautifully to this sweet dark liqueur, which I can see myself enjoying at sundown to a soundtrack of syrupy synths. Bellissimo.”
The history wasn’t lost on Mr Black Founder, Tom Baker, who took inspiration from the modern interpretation by ST. ALi. “Our last releases have been nuanced, intricate stuff for coffee nerds. This is not that. This is a celebration of the original pioneers of coffee in Australia: a big, brash, bitter-sweet Italian dark roast. This is a coffee liqueur for proper coffee drinkers. Intense with a long finish, with big notes of caramel, dark spice, cacao and anise.”
The ST. ALi-supplied blend made the job easy for Mr Black’s Head of Coffee, Dr Detlef Mohr: “We’ve pushed the typical roast profile to the darker side, which gives this product robust dark chocolate notes and a bitter-sweet finish”.
Mr Black & ST. ALi ITALO DISCO Coffee Liqueur – $70 for a 700ml bottle
• Signature serves by Martin Hudak – Mr Black Global Coffee Ambassador •
~ Caffe Romano Shakerato ~ 40ml Mr Black × ST. ALi ITALO DISCO Liqueur 30ml Limoncello (ideally from your Nonna) 30ml Espresso or ST. ALi Cold Brew Method: Shake hard with ice, strain into a coupe and garnish with a lemon peel
~ ST. ALi Spritz ~ 50ml Mr Black × ST. ALi ITALO DISCO Liqueur Top with Lurisia Chinotto Method: Build in a highball glass with ice and garnish with a lemon wheel
~ Disco Affogato ~ Generous scoop of vanilla gelato 60ml Mr Black × ST. ALi ITALO DISCO Liqueur Crumble candied nuts or biscotti as garnish Method: Serve in your favourite cocktail glass with a spoon
The mouth-watering cookie dough can be eaten both raw and baked, adding new possibilities to the enjoyment of Cold Rock’s iconic desserts.
Cold Rock Ice Creamery is giving Australian dessert lovers even more reason to satisfy their sweet tooth with the launch of Rock Your Dough take-home Cookie Dough tubs, a first for the brand. Filled with mouth-watering cookie dough, the indulgent snack can be enjoyed raw or baked and is also suitable for vegans.
Available to purchase now in Cold Rock stores, the 480g dough-filled tubs come in two moreish flavours; Original Choc Chip cookie dough, perfect for those who appreciate the classic and much-loved taste, as well as a Triple Choc cookie dough for those seeking pure chocolatey decadence.
A much-loved staple amongst their extensive selection of Mix Ins, Cold Rock’s cookie dough is now new and improved and has been designed to be enjoyed in various different ways. In stores, the cookie dough can add extra deliciousness to Cold Rock’s Ice Cream in the form of a Mix In; or at home, it can be baked in the oven to create a batch of warm chewy cookies. Reigniting childhood memories of scraping the bowl clean as cookie dough was mixed, Rock Your Dough can also simply, but delectably, be eaten straight from the tub for the ultimate sweet treat experience.
“At Cold Rock, we are all about providing our customers with another opportunity to smile and be happy, so it only made sense to have our own take on the universally loved cookie dough. We wanted our product to be unique so Rock Your Dough, which has been in development for some two years, has been formulated so that it can be eaten both raw and baked. We’re excited to finally launch it and offer customers old and new a delicious treat experience which can be enjoyed anywhere, especially in the comfort of their homes!” says Stan Gordon, CEO of Cold Rock Management.
Cold Rock’s first foray into the FMCG category, the new product will expand the brand’s offering and fill a gap in the market for a cookie dough that tastes just as good raw as it does baked.
Rock Your Dough is also vegan, providing Australians a dairy- and lactose-free dessert option that doesn’t disappoint in taste. Perfect for cosy nights in with friends, stress-free baking or a naughty treat, Cold Rock’s Rock Your Dough tubs are the ideal option to fulfil the needs of those with diverse dietary requirements.
Bring rich cookie luxury to the comfort of your couch, or anywhere else fit for a cookie dough feast, with Cold Rock’s newest treat!
Food personality Dave Vu has teamed up with Coco & Lucas, the Australian family owned and run frozen-meal company, to develop a range of restaurant-quality Asian-inspired meals.
The mouth-watering new range, which features two new meal kits and three ready-to-heat meals, has been inspired by recipes passed down for generations within Dave Vu and Diem Fuggersberger’s (CEO and founder of Coco & Lucas and Dave’s aunt) family.
Available in Woolworths from 4 October, the range is great value and is aimed at catering for time-poor foodies and families who want to enjoy restaurant-quality meals at home.
First to be seen in Woolworths freezers, the signature meal kits (RRP $13), Beef Pho (for 1) and Pad See Ew (for 2), include all the ingredients families will need to make South-East Asian classics that traditionally require generations of knowledge, extensive preparation and hard-to-find ingredients. Ready-to-heat dishes (RRP $8) include Imperial Fried Rice, Sweet & Sour Chicken with Egg Fried Rice and Beef Bulgogi & Rice.
Influenced by the family’s heritages, this new line of products contains as much depth of flavour as the family history it’s inspired by. For example, the Beef Pho broth that is included in the kit is simmered for 10 hours before being packaged up with silky rice noodles, thinly sliced beef & slow-cooked beef brisket, onion and shallots and snap-frozen for utmost convenience in preservation and consumption.
The ready-to-heat frozen meals also take inspiration from Dave’s Vietnamese and Chinese background, and his favourite dishes he grew up eating.
Dave was brought into the family business long before this range as he was one of the first people to inspire Diem to create the Coco & Lucas brand. Both sharing a passion for food and family, Diem and Dave want to share the importance of delicious and nutritious, balanced family meals with the rest of Australia.
“We want to share with Australian families what our family does with each other – sharing good-quality food that’s full of natural flavour and sustainable ingredients – food that’s comforting, made with love and delicious for the whole family,” says Dave Vu.
The range is an exciting addition to Coco & Lucas’ already successful product portfolio of Earth plant-based meals and children’s meals ‘Junior Foodies’ – meaning there will be something for the whole family to enjoy no matter their tastes or dietary requirements. Coco & Lucas meals are lovingly made in Australia sustainably with no preservatives, artificial colours or flavours and with 100% Aussie meat. “If you can’t find it in your pantry you won’t find it in our meals,” says Diem.
The Coco & Lucas Asian range will be rolling out in Woolworths Australia stores in NSW, VIC, QLD and online from 4 October, just in time for lockdown restrictions to ease giving families an opportunity to get in the kitchen together.
French-born Chef Dominique Heitz, whose gastronomic journey has included time spent honing his skills in Switzerland, USA, Spain, and Indonesia before calling Australia home, shares this more-ish recipe.
Caramelised onion: Slice the onions and pan fry them in a large non-stick pan with the oil. Keep stirring for about 5 minutes. Add the balsamic vinegar and reduce slightly. Caramelise the onions until they are a nice light brown colour and there is no more liquid. Turn off the heat and set the caramelised onion aside.
Egg filling: Take the fresh thyme, remove all small leaves from the stem and chop very finely. In a mixing bowl, place the eggs, cream, milk, chopped thyme, pepper and salt. Mix ingredients well using a whisk.
Quiches: Pre-heat the oven to 200°C. Spray a medium-sized muffin tin using a canola cooking spray. Take the 3 sheets of puff pastry and cut into 4 equal squares Place each square in muffin tray. With your fingers, push the pastry down into each muffin hole. Place equal amounts of caramelised onion in the bottom of each pastry case. Break up the feta cheese into smaller pieces and place on the caramelised onion – around 10g per quiche. Put the muffin tray in the oven. Take egg filling and pour into each muffin hole (while in the oven – pouring the mix while the tray is in the oven is a lot easier as you don’t have to carry the tray full with egg mix – make sure you don’t burn yourself). Fill up each tart as much as possible. Close the oven door and turn the temperature down to 180°C. The quiches should take around 15 minutes to bake. Once they are cooked, take them out of the oven and allow them to cool down for 10 minutes before serving.
PLATING UP: The quiches can be baked ahead. Cool them down and keep in the fridge. It will only take 5 minutes in a 170°C oven to reheat. Place on a nice platter or keep it rustic and serve them in their own baking tray These tasty quiches go really well with a nice tomato relish.
With the return of domestic travel looking like a distinct possibility over the coming month, designer hotel collection Ovolo are bringing back the benefits in line with it’s recent ‘Vax. Pact.’ pledge, encouraging Australians to get vaccinated and start travelling again.
Ovolo’s latest ‘Friends With Benefits’ package is offering 20% off, for any 2-night stay, across all their Australia hotels. Also, in line with the recent ‘Vax. Pact.’ pledge, any fully vaccinated guests will receive a RIEDEL Glassware “Nick & Nora” set valued at $55. If that’s not enough, they’ll also be enjoying an exclusive cocktail during Ovolo’s signature social hour.
‘The immediate future of tourism and hospitality depends on high vaccination rates, as a business we have a responsibility to drive this. Vax. Pact. is the first step, however, we will do whatever it takes, within our power!’ said Girish Jhunjhnuwala, Founder & CEO of Ovolo Group.
In Australia, Ovolo’s ‘Vax. Pact.’ initiative pledges 100% of employees will have their 1st vaccination by 31st October 2021, with 100% having their 2nd vaccination by 31st December 2021. This commitment is to ensure the safety of both guests and employees alike, and ultimately see travel and hospitality return.
‘Ovolo’s employees are the most valued asset, they are the heart and soul of delivering the unique Ovolo experience,’ Girish continued.
Ovolo also offers all guests an array of ‘Perks’ when booking direct, all effortlessly included, such as sundowner drinks at social hour, midnight treats from the minibar, and complimentary breakfast to kickstart your day. Plus get superspeed Wi-Fi, 24-hour gym access and self-service laundry.
In addition to this, the Ovolo OC/DC policy – Obsessive Commitment to Deep Cleaning – further protects guests and employees and was developed to bring a little F.U.N. (Fun. Unconventional. Never Boring) by incorporating musical undertones, in true Ovolo style. So, whether that’s rockin’ out on temperature checks or rollin’ out the hand sanitiser, guests can fully relax knowing that there will be 10 squeaky clean rules and regulations that have been implemented, and that they will be in good (thoroughly washed) hands.
Ovolo always closely monitors and follows guidelines from the local health departments and governments within its destinations, remaining compliant with any regulations. They encourage all guests to regularly check their website and social media for any further updates as it relates to changes in regulations.
Neighbouring its sister restaurant Tokyo Tina, new dining room Tokyo Privateseats up to 28 guests and has been fashioned in the style of a luxe Japanese train carriage from the 1970s by Commune Group’s design team, Ewert Leaf.
A transformation of what was Commune Group’s office, the newly purposed space showcases curved joinery that cocoons an intimate burgundy room with walls dressed in oatmeal gathered fabric panels reminiscent of carriage window dressings. A bespoke 6.5-metre burl timber table takes centre stage, sitting atop a geometric patterned carpet referencing stops along a train line route.
Creative Director of Commune Group, Simon Blacher, says: “Private diners are usually an afterthought, tucked into secondary rooms upstairs away from the restaurant vibe. We have flipped the script on that and created a PDR that has its own identity, smack bang in the middle of Chapel Street. We hope it becomes a destination in itself. “
Revellers and sophisticated diners alike can call the dining room their own and receive the popular Tokyo Tina hospitality before kicking on with complimentary Karaoke. The renovation has included an additional kitchen space that allows the Tokyo Tina chefs to flex on the food offering.
The menu, which will change seasonally and is designed to share, caters to all dietary requirements.
Priced at $80 per person, the Tokyo Private menu is extensive, with hit dishes across snacks through to desserts. Dishes exclusive to the PDR include:
• Devilled ramen egg with spanner crab and avocado mousse • Crispy rice cake with spicy tuna tartare • Umeboshi glazed duck breast, confit leg, sesame mustard, citrus togarashi • Whole steamed fish, bonito and dashi butter, wakame, sorrel • A special Japanese honey cake ‘castella’/whisky creme and soy caramel Those with bigger budgets can add on with cold seafood platters matched with cold Tōji Sake.
As for the drinks, there is a choice of Tokyo Private’s à la carte beverage menu by consumption, or curated beverage packages.
“Together with our mates from Ewert Leaf and Space Between, we feel like we have created a space and experience that is unique to private dining in this city. This project was a long time coming, but we are thrilled that our loyal regulars and new diners can settle in, get well fed and get loose,” says Simon Blacher.
Tokyo Tina Private is now taking bookings for November and December via email: tokyotina@communegroup.com.au or phone (03) 9525 2774.
In the seventh episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the importance of the overall dining experience.
As the CBD is getting ready to reopen, the team behind Rubyos is preparing to relaunch their new venue on York Street.
The restaurant opened its doors in June, only two weeks before the lockdown was announced, forcing them to close. “We had to throw away thousands of dollars of fresh ingredients,” said Badrul Haider, the owner. “It was truly disheartening and so frustrating”.
After almost four months of waiting, he is now excited to finally be able to bring the ‘Jewel of King Street’ to the CBD.
With a reputation in Newtown as the ‘Best Fusion Restaurant’, Haider wanted to share his love for experimenting with flavours and spices with more diners. Realising that there was a lack of Eastern fusion food in the city, Haider decided to open a second venue in the CBD to provide city workers with the chance to experience their Asian and Eastern Mediterranean fusion cuisine.
Image credit: Leigh Griffiths
Inspired by flavours of the East, the menu combines fresh local produce with spices and herbs from the Middle East, Africa and South East Asia. You can expect baharat-spiced lamb backstrap, with mujadara, green chilli and coriander or an Arabic twist to the classic barramundi fillet that’s accompanied by roasted beetroots in sumac and harissa labne.
After 16 years located in the heart of Newtown, Rubyos has mastered vegan, vegetarian and gluten-free dishes. It has developed a reputation for alternative food that is adventurous and innovative and is a celebrated part of the menu not an afterthought. This will remain a core element of the York St menu. They will continue to offer their signature vegan banquet with eight dishes.
The York St venue is the perfect setting for a weekday lunch, especially as people return to the office and after-work drinks at the cocktail bar. Rubyos can cater for team lunches, corporate events and celebrations for larger groups with the option of a private dining room. It offers the right combination of ambience, professional service and quality food – the ideal setting for reengaging with clients face to face over lunch.
Those who are familiar with Rubyos in Newtown will be pleased to know that the charm and character has carried through to the York St venue. With a stylish fit-out of dark wood, black marble and gold trimmings, it makes for a sophisticated yet casual dining experience.
As an opening special, they’ll be offering a ‘Fast Lunch’ menu until the end of the year. The menu includes a selection of appetising quick dishes so you can enjoy a real meal and get back to the office on time. There is also an option for a Friday bottomless lunch for those who’d like to celebrate the return to the office with a little more punch.
For more info and to book a table, visit the Rubyos website here.
$2.2million renovation under way The much-loved Bribie Island Hotel has begun a $2.2million renovation to transform it into a modern coastal venue and entertainment hub that will attract both locals and tourists alike.
Operator Australian Venue Co is undertaking the renovation to revitalise all the pub’s spaces, including the indoor bistro, beer garden, sports bar and gaming room. Local and visiting families will love the addition of an epic new kids play area in the beer garden that will keep any child happy.
Embracing the island holiday life that people enjoy on Bribie Island, the pub will be a place for everyone to gather and enjoy a classic pub experience.
During the first part of the renovations the sports bar will remain open to serve food and beverage and the gaming room will also stay open.
Slated to fully re-open at the end of this year, Bribie Island Hotel will have a capacity of 250 seated guests in the bistro and 250 seated in the beer garden.
The menu will focus on value-led classics, featuring pub favourites alongside seafood specials. A new wood-fired pizza menu, snacks and share dishes will be perfect to enjoy the Queensland weather in the beer garden.
Unique to the Bribie Island Hotel will be the Salad Bar – where guests can serve themselves for free with the purchase of any main meal.
“Bribie Island Hotel is a fantastic destination for locals and visitors to enjoy a pub experience, but it was time for a refresh,” says Craig Ellison, Chief Operating Officer of Australian Venue Co.
“We can’t wait for customers old and new to see the big reveal later this year and be able to use the new spaces. We’re building this pub for our locals, so we’re asking them what they want to see. Our customer feedback will shape the next chapter of the Bribie Island Hotel.”
Australian Venue Co is investing heavily into the Queensland market so we can create modern pub experiences in the heart of the local community.”
The renovation of Bribie Island Hotel is part of a huge investment project into the Queensland market by Australian Venue Co. Recent renovations include Beenleigh Tavern, Crown Hotel, Kings Beach Tavern, Fitzy’s, The Wallaby, Chancellors Tavern and Mihi Tavern.
Bribie Island Hotel is slated to re-open at the end of November 2021.
Prepping for a picnic? Don’t forget to include your favourite Gin and Tonic combo from Gin Loot for the ultimate Spring sesh that’s Gladys approved!
The Gin Loot Best of Australia tasting pack comes with a curated selection of 3 × 60ml tipples offering some of this continent’s finest small-batch gins, perfect for sharing with a friend. The pack also contains expert tasting notes so you can educate your palate whilst you picnic!
The perfect pairing for your Gin Loot Best of Australia pack is the unique tonic water, PS Soda’s Bush Tonic. Made in Sydney by the folk behind one of the city’s best cocktail bars, PS40, this tonic is flavoured with botanicals from the Aussie bush, including lemon myrtle and native lemongrass, making it perfect for pairing with Aussie gins!
The Royal Agricultural Society of Victoria (RASV) remains optimistic that judging of the 2021 Royal Melbourne Wine Awards (RMWA) will proceed in November at the Melbourne Showgrounds.
First held in 1884, the RMWA is one of Australia’s oldest and most respected wine shows recognising and rewarding excellence in Australian winemaking.
The show is overseen by a committee of highly respected wine industry representatives who work closely with RASV to maintain the program’s relevance and to develop its future direction.
Due to the ongoing challenges of COVID-19 impacting how events can be conducted, the RASV together with the RMWA Committee are taking a proactive approach to ensuring the Awards can be held in 2021.
Committed to providing every opportunity for judging of the 2021 Awards to proceed, the RASV and the RMWA Committee are implementing a range of COVID-safe measures to ensure the health and safety of all involved in judging this year.
These COVID-safe measures include but are not limited to: ● appointing only Victorian-based judges; ● implementing a stringent COVID Safe event plan, including adherence to density quotas; ● for all judges, stewards and officials involved with the judging to be fully COVID-19 vaccinated; ● judging rescheduled from October to November to provide additional time for all judges and stewards to be fully vaccinated should they wish to be involved; ● requiring judges to undergo a COVID-19 test in the three days prior to commencing their appointment;
● following the ASVO Wine Show Best Practice Recommendations Addendum 1 (2020): Hygiene requirements during judging; and ● facilitating rapid-antigen testing each morning of judging for all personnel involved in judging.
In recognising the many planning and logistical challenges currently facing wine shows throughout Australia, Chair of the RMWA Committee, Samantha (Sam) Isherwood, remained optimistic that judging could be undertaken in 2021.
“The Royal Melbourne Wine Awards Committee have been proactive in our approach to implementing stringent COVID Safe measures that will best assist the delivery of the Awards,” said Sam.
“We are committed to ensuring the 2021 Royal Melbourne Wine Awards are a tremendous success and after much discussion and careful consideration, we are confident that the various COVID safe measures we plan to put in place give us the best opportunity to achieve this,” said Sam.
As the Chair of Judges, Matt Harrop is keen for the 2021 RMWA to lead the way in introducing COVID Safe measures to ensure capital city wine shows can proceed.
“The Royal Melbourne Wine Awards are highly valued and respected by the Australian wine industry because they continue to adapt and introduce new ways to celebrate and recognise wine whilst providing a platform to improve quality and inspire innovation. It is important that we do our best to ensure that we can judge the Awards and provide the opportunity to celebrate excellence in winemaking again this year,” said Matt.
“Based on the feedback from industry representatives that have been offered the opportunity to judge or steward at the Royal Melbourne Wine Awards this year, they are very appreciative that we are planning to implement stringent COVID-safe measures, including the requirement to be fully vaccinated for the health and safety of all involved,” concluded Matt.
Judging of the 2021 RMWA will take place over five days from Monday, 15 November to Friday, 19 November in the world-class and expansive facilities at Melbourne Showgrounds, subject to COVID restrictions permitting.
Entries for the 2021 Melbourne Royal Wine Awards will remain open until Friday, 8 October. For more information or to enter online visit the website.
Stay up to date with the latest developments and engage with RMWA on Facebook via the Royal Agricultural Society of Victoria and Instagram: Instagram @RASofVic
In celebration of International Coffee Day this Friday, 1 October, Sydney roasters Stitch Coffee have teamed up with Newtown’s Tokyo Lamington to create two limited-edition lamington flavours.
“We wanted to celebrate International Coffee Day in style this year after opening our Broadway store in May,” said Stitch Coffee founder, Nawar Adra. “We love what the guys do at Tokyo Lamington so we knew they could bring our coffee to life in a way that was really cool and unique.”
For the collaboration, Stitch is giving a sneak peak of its two first-release Colombian Cinnamon and Mandarin coffees. Created using an innovative anaerobic fermentation process at farm level, these coffees are made by caramelising the natural sugars within the seeds to create a unique cinnamon and mandarin flavours that are found in the respective coffee.
“Stitch gave us a first look at their new flavours, so we brewed them, drank them together and then wrote down absolutely everything we could taste within the flavour profiles,” added Tokyo Lamington’s Eddie Stewart. “We didn’t have to add any cinnamon or mandarin – that’s all the coffee – we just brought our own unique Tokyo Lamington take and added some strong textures like coffee jelly, gingerbread and meringue to bring it all together.”
Available this weekend only until sold out, the limited-edition lamingtons come in a $20 bundle, which includes one of each #InternationalCoffeeDay lamington flavour, plus two of Stitch Coffee’s brand new Colombian Cinnamon and Mandarin drip bags.
The exclusive flavours will be available from Tokyo Lamington in Newtown from Friday to Sunday and at Stitch Coffee Broadway from Friday to Saturday.
With Spring in full swing, why not try increasing your cocktail repertoire and create a perfect marriage of fruit, citrus and juniper? Enter the Clover Club.
The Clover Club is a beautiful, blush cocktail that dates back to pre-Prohibition times. This cocktail takes its name from a gentleman’s club in Philadelphia, but has since conquered the world. Don’t forget to dry shake this drink – it helps to build the delightful foamy head and body that is a must for any well-made Clover Club. Another delicious twist on the Gin Sour that is a sure-fire crowd pleaser.
Ingredients 60ml gin (Gin Loot recommends Brookie’s Byron Dry Gin) 20ml lemon juice (freshly squeezed) 20ml sugar syrup (1 part sugar : 1 part water) 3–4 fresh raspberries 1 egg white Equipment Hawthorne strainer shaker Fine strainer jigger
Instructions 1) Add all your ingredients to the shaker. 2) Seal shaker without ice and shake to emulsify the egg white. 3) Fill shaker to the brim with cubes of ice. 4) Shake hard for 30 seconds. 5) Fine strain into a chilled cocktail glass. 6) Squeeze lemon peel over the top of the cocktail and discard.
Gin Loot’s Spirits Specialist Tim Laferla’s Top Tips: “Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer. Don’t forget to squeeze a lemon peel over the top of the egg white foam to add a pleasant citrus aroma. If you are vegan, but still want all the benefits of fluffy egg white, use aquafaba (the brine from tinned chickpeas) instead.”
Sydney food identity Roberta Muir, former manager of the celebrated Sydney Seafood School, has launched ‘Be Inspired’ – cooking experiences showcasing recipes inspired by renowned chefs, including Paul Carmichael (ex-Momofuku Seiōbo), Janni Kyritsis (ex-MG Garage), Mark Jensen (Red Lantern), Ajoy Joshi (Nilgiri’s) and Giovanni Pilu (Pilu at Freshwater).
Be Inspired allows home cooks to expand their recipe repertoire and build their confidence by connecting them with leading chefs, producers and providores. The recipe kits contain the fresh produce and premium pantry items required to create delicious meals, with expert guidance via step-by-step videos from Muir and the chefs.
Muir has spent most of her career as a conduit between home cooks, chefs and producers, translating what she calls ‘chef-speak’ into ‘home-cook-speak’. She’s co-written cookbooks with leading chefs Alessandro Pavoni (Ormeggio at The Spit), Giovanni Pilu and Janni Kyritsis, as well as the Sydney Seafood School Cookbook, and hosted around 6,500 cooking classes with more than 300 chefs.
Participants can opt for fortnightly or monthly kits, which include all ingredients, at least eight video tutorials (six savoury and two sweet), as well as detailed written recipes. This gives home cooks the flexibility to learn at their own pace in their own kitchen. Be Inspired introduces a new cuisine and chef each month, and deliveries are made fortnightly.
“The fortnightly delivery provides a lot of flexibility,” Muir explains. “We recommend a two-course menu each week, but I’m finding people are mixing and matching the recipes and side dishes to suit their own situations and tastes, which is what we’re all about – making it easy for people to enjoy good food in whatever way works for them. It’s also wonderful to hear how often people are cooking dishes a second and third time and being inspired to use our recipes and ingredients as a starting point for their own creations.”
The recipe kits deliver a fun and inspiring cooking experience while also showcasing authentic quality produce from notable brands, including Pepe Saya, Vannella cheese, Salumi Australia, ALTO Olives, Herbie’s Spices and Mutti tomatoes, alongside premium meat, poultry, vegetables and herbs, for $296/month. The kits can cater for most dietary requirements, including pescatarian, and include the option to add additional ingredients to feed four or more people, or matched wines to each meal. Participants can also opt for two-week recipe kits for $179.
“Some couples take turns cooking for each other, or cook together, for a weekly date night, while other people use it as a great way to get the whole family into the kitchen together. It’s also perfect for some quiet ‘me-time’ for those who like to cook alone – we even have Spotify playlists of each chefs’ favourite tunes to cook to!” says Muir.
Be Inspired transports home cooks to exotic destinations and allows them to experiment with new ingredients. There are currently three month-long recipe kits available, including Malaysian inspired by Simon Goh, Vietnamese inspired by Mark Jensen, and Greek with a side of Modern Australian inspired by Janni Kyritsis.
Kits are delivered on the first and third Friday of the month with orders closing on the Monday of that week. Next orders close 27 September and are delivered on 1 October.
Be Inspired has announced upcoming collaborations with Paul Carmichael, Ajoy Joshi and Giovanni Pilu. For more information on current and upcoming recipe kits visit www.be-inspired-food-wine-travel.com
Ovolo Hotels, award-winning boutique designer hotel collection, has announced renowned chef Ian Curley as Group Creative Culinary Partner for Australia. The British-born and Australian-based chef brings a wealth of experience and knowledge as he endured a 25-year tenure in Melbourne where he was at the helm of some of the city’s most recognised restaurants. Chef Curley will continue to evolve Ovolo’s dining concepts guiding Ovolo’s Creative Culinary Consultants and passionate young emerging chefs in shaping the ethos of ethical eating, conscious cuisine, and locally sourced produce across all venues.
Owner of French Saloon and Kirk’s Wine Bar and previously consulting for both The Melbourne Racing Club and Craig’s Royal Hotel in Ballarat, Ian Curley’s food is much-loved for its accessible approach and simple philosophy – he cooks the food he loves to eat, across all cuisines. His signature style, however, is European fare of the highest quality, with classic French underpinnings – a legacy from the rigorous training he received early in his career in the kitchens of London.
“It’s the best role I could have asked for. Working with and mentoring a fantastic team of young and passionate chefs across Ovolo’s restaurants and collaborating alongside the talented Shannon Martinez, Matthew Kenney and Roy Ner, they are considered some of the best in their fields,” said Chef Ian Curley.
Ian will oversee and guide the entire kitchen operation for Ovolo within Australia, including Monster Kitchen and Bar in Canberra, The Inchcolm Bar in Brisbane, whilst continuing to work with Shannon Martinez on the recently launched Lona Misa in Melbourne. Chef Curley will also work alongside Creative Culinary Consultants: Roy Ner, who guides the culinary direction for ZA ZA TA Bar & Kitchen in Brisbane, and Mathew Kenney, who leads the vegan initiative behind Alibi Bar and Kitchen in Sydney.
“I am really enjoying lifting an already high benchmark of the food we offer in our restaurants and working alongside these people who inspire me with their enthusiasm as much as I mentor them. Additionally, learning from Ovolo’s passionate chefs who genuinely care about food and drink and innovative concepts has been my main reason for taking this broader national role,” Curley continued.
This initiative sees the experienced mentoring the passionate. As Ovolo’s Group Creative Culinary Partner, alongside the team of Creative Culinary Consultants, Ian will invest his vast knowledge and experience working with Ovolo’s passionate and emerging chefs, such as Tom Liang at Alibi Bar and Kitchen in Sydney; Michael Jackson at ZA ZA TA in Brisbane; Mathew Bentley at Monster Kitchen and Bar in Canberra; Isa Raku at Lona Misa in Melbourne; and the teams at The Inchcolm Bar in Brisbane and Mister Percy in Sydney.
“We know Ian will set the stage to take Ovolo’s dining experiences to the next level in this broader role through developing new food concepts that align with our ethos of ethical eating, conscious cuisine and local sourced produce as well as provide support and mentoring to our passionate chefs across Australia,” says Ovolo’s Director of Operations Australia, Wayne Taranto.
Two Events – Gala Event & Luncheon The Regatta Hotel will be the ultimate venue to celebrate the Melbourne Cup this year, with two events planned on Tuesday, 2nd November.
The iconic pub will host both a cocktail party in the Level 1 function room that includes an afterparty in the unique underground den The Walrus Club and a luncheon in the famed Boatshed.
The two different events give guests the option to choose how they want to celebrate Cup Day.
Melbourne Cup Gala Event, $130 per person • Cocktail party in the Level 1 function space with an afterparty in the underground Walrus Club • 3-hour beverage package from 12pm–3pm • Includes summer appetisers and a seafood bar. The seafood bar will feature freshly shucked oysters, sweet chilli green shell mussels, Australian tiger prawns, smoked salmon, Moreton Bay bugs, scallops and prawn cocktails • Live race screenings throughout and TAB facilities • Charity sweeps • DJs and live music at the afterparty https://regattahotel.com.au/portfolio/melbourne-cup-gala-event/
Melbourne Cup Luncheon in the Boatshed, $185 per person • 4-course luncheon from 12pm–3pm • 3-hour premium beverage package • Vegan menu available • Plasma screens, extra TAB facilities and sweepstakes throughout the venue • Best dressed prizes https://regattahotel.com.au/portfolio/melbourne-cup-luncheon/
Whether it’s a Cup get-together with friends, a gathering of workmates or celebration with family, the Regatta is the place to be this Melbourne Cup.
North Bondi Fish is back, returning for takeaway from 23 September, ahead of its scheduled reopening on October 18.
After hibernating for winter and allowing North Bondi Nami to pop up in its place, North Bondi Fish will once again be serving its signature menu to enjoy beachside as we head into the warmer months. Menu highlights include crowd-favourite fish tacos; NBF burger; sashimi; smoked trout salad and classic fish & chips – all perfect for picnics! Of course, the signature margs are available too in either single serves or 500ml bottles.
Porcine Bistro has teamed up with critically acclaimed Buffalo Trace Bourbon Whiskey to bring Sydneysiders the ultimate in lockdown indulgence with a bourbon-flavoured BBQ kit.
Available for delivery and pick-up from Friday, 24th September for one week only, the super-limited edition box comes with everything home-cooks and bourbon fans alike will need to serve up a smoked BBQ restaurant-quality feast without the fuss.
As part of the critically acclaimed partnership, Porcine’s Chef Nicholas Hill (ex-Old Fitz) has purchased three whole Berkshire pigs, which he will be carving and smoking to include in a convenient take-home, boxed-up feast for the die-hard bourbon and BBQ fans to enjoy at home.
Using Buffalo Trace Bourbon as the hero ingredient – a bourbon that is famously known to pair well with smoked meats and caramelised desserts – each element included in the box uses a different technique to integrate the perfectly-aged bourbon’s rich flavours of toffee, vanilla and molasses.
Designed for those wanting to splurge on something special during lockdown with minimal effort required, the box comes with cooking instructions and most dishes assembled.
Priced at $150, it includes: • Pork & Prune “Pâté en Croûte” • Spring Vegetables Vinaigrette • Berkshire Pork Chop • Cauliflower Cheese Pie • Jar of ‘Treacle & Trace’ BBQ Glaze • Banoffee & Bourbon Trifle
The feast, of course, is best enjoyed with a bottle of Buffalo Trace Bourbon, which is included as part of the box.
Customers must get their orders in by 5pm on Thursday, 23rd September for delivery or pick-up on Friday, 24th September or Saturday, 25th September via the Porcine Bistro website to ensure they don’t miss out on this limited-edition collaboration.
Six venues serving up three packs to get the pub-fix at home.
For the second year running, we are stuck at home on Grand Final Day! But there is no need to despair as the pub is coming to homes around Melbourne with the Grand Final Day Footy Pack from Australian Venue Co.
Six of Melbourne’s favourite pubs will be serving up three take-home footy pack options – DIY Parma Packs that serve one, complete with pies and sausage rolls, and a BBQ Pack that serves 2–3 people. Drinks are also available to add to the order.
Available to order now until 6pm on Tuesday, 21st September, the Grand Final Day Footy Packs can be collected between 1pm–3pm on Grand Final Day, Saturday, 25th September.
Grand Final Day Footy Packs:
DIY Parma Pack – $25 (serves 1) 1 × 300g Hand-Crumbed Cooked Chicken Schnitzel Smoked Ham Mozzarella Napoli 3 × Mini Pies 3 × Mini Pork Sausage Rolls Raw Slaw
DIY Eggplant Parma Pack – $25 (serves 1) Eggplant schnitzel Napoli Mozzarella 3 × Veggie Mini Pies 3 × Veggie Mini Rolls Raw Slaw
BBQ Pack – $85 (serves 2–3) 1 × Riverine Premium 250-day Grain-Fed MBS4+ 1.2kg Tomahawk 4 × Angus Pure Beef & Rosemary Sausages 1 × Baby Cos Salad 1 × Champagne & Mustard New Potato Salad American Mustard Ketchup
The Grand Final Day Footy Packs are available for collection from the following venues: • Auburn Hotel, Hawthorn East • College Lawn Hotel, Prahran • The Exchange Hotel, Port Melbourne • Middle Park Hotel, Middle Park • Prince Alfred Hotel, Richmond • The Station Hotel, Footscray
So, while Melburnians may not be celebrating the Grand Final in the way they want once again, everyone can get their pub fix at home while they watch the game.
To help celebrate World Dumpling Day on Sunday, 26 September, Oriental Teahouse is giving away $3000-worth of dumplings to 30 lucky winners to celebrate their favourite event of the year. Taking place at Coles Local stores across Fitzroy, Glenferrie and Camberwell, dumpling lovers will need to purchase an Oriental Teahouse premium dumpling pack to discover if they have won a $100 dine-in voucher redeemable in-store and valid until 31 December 2021.
Entrants can participate as many times as they like by purchasing multiple packs of the premium dumpling range in order to score a restaurant voucher for when in-person dining finally resumes in Melbourne.
World Dumpling Day is observed on 26 September each year as a way of applauding the humble dumpling and bringing people of all ages together. The at-home range from Coles provides the perfect opportunity to celebrate the humble dumpling whilst at home.
Each Oriental Teahouse dumpling pack is $25 at Coles Local and contains ten dumplings per pack. The range includes the likes of pork and chive dumplings, ginger prawn, roast duck, soy pork and cabbage shu mai, among other delicious varieties signature to the restaurant.
Expertly handmade and preferencing the best of Australian seasonal ingredients, each pack contains no added preservatives or MSG and the range includes gluten-free and plant-based options.
World Dumpling Day is a highly anticipated calendar event and celebration at Oriental Teahouse each year. While the restaurant is unable to host much-loved patrons this time around to help celebrate the humble dumpling, the $3000 giveaway at Coles Local aims to help drum up excitement locally across Melbourne, in a bid to welcome back guests at the restaurant once again.
Since the Zhou family opened their first restaurant in Prahran all those years ago, critics have continually delivered accolades including nine Good Food Guide hats and more. Oriental Teahouse is a household name that provides a world-class teahouse experience, as the home of some of Melbourne’s best dumplings, this is the enduring heritage of the new ready-to-cook range.
Oriental Teahouse dumpling giveaway Launching at Coles Local — Fitzroy, Glenferrie and Camberwell $3000 worth of vouchers to be won from purchasing Oriental Teahouse premium dumpling pack range.
Join Royal Stacks for a two-day pop-up over Grand Final weekend.
Royal Stacks is giving Melburnians a first taste of its new Moorabbin store, located at 1/11 Cochranes Road, on Friday, 24 September and Saturday, 25 September between 12pm–8.30pm.
Coinciding with the AFL Grand Final, Royal Stacks is teaming up with Stomping Ground, allowing southsiders and footy fans in a 10km radius the chance to get their hands messy with a one-off AFL burger and lager pack, in addition to its regular menu.
Offering up stacks of flavour and fun, the AFL packs are the perfect accompaniment for Grand Final viewing. For $49.50 locals can enjoy: ● Two (2) × single stack burgers ● Two (2) × large fries ● One (1) × six-pack of Stomping Ground Lager Available for pre-order only via https://order.hungryhungry.com/stacks-popup/menu.
Nostalgia reigns supreme in the new store, which pays homage to the 1990s. From thrift-shop staff uniforms to ‘Blockbuster-themed’ membership cards, the venue is set to bring back a whirlwind of old-school feels. To mark the occasion, customers who order will also receive the ‘Blockbuster-themed’ membership card for 10% off any purchase valid until December 2021.
Royal Stacks founder and restaurateur Dani Zeini says, “The two-day pop-up will give southsiders an opportunity to come and see our new Moorabbin store before we officially open to the public.”
“Most of our stores are in areas where we try to build a destination. This is a chance for us to create something for the community in Moorabbin and surrounding suburbs.”
The Moorabbin pop-up is an extension of the already popular Royal Stacks Melbourne burger tour, helping to support staff whilst giving customers the Royal treatment.
The venue was slated to open in August 2021, but has since been delayed by Melbourne’s fifth and sixth lockdowns. An opening date is yet to be announced.
For $65pp in packs for two or four, graze your way through Grand Final Day with the ultimate footy feed from Prince Dining Room & Little Prince Wine, including:
~ Mini prawn cocktail rolls ~ Sausage rolls with house ketchup ~ Spice meatballs with tomato sugo, olives & basil ~ Blistered bread and dips ~ Charcuterie assortment
The packs are available now on Providoor for next day delivery, as well as a refined selection of Little Prince Wine’s beers and wines.
Competing against distillers and winemakers from around the world Pietro Gallus Estate has won ‘Grappa of the Year’ and multiple medals at the prestigious China Wine Spirit Awards (CWSA).
The 2021 CWSAs attracted entries from the world’s most influential and esteemed vineyards and distilleries; and saw the largest number of entries for the competition (in decades) scored under strict Triple Blind-Taste-Tests.
Of the award wins, Pietro Gallus Estate owner and founder John Di Pietro said they were an incredible accomplishment for a relatively young first-of-its-kind Grappa distillery in Australia.
“Although Pietro Gallus Estate’s Grappa offering is relatively young, we have a long family history with it as the first generation children of Italian immigrants. Before travelling to Australia from Italy, my wife Anna’s family was distilling Grappa as far back as the early 1900s, and when we met and married in Victoria the 80s we dedicated years to absorbing our family traditions in distilling spirits. We first got serious about Grappa in 2016 after a trip to Italy to learn the art of making Grappa inspired us to invest in our own purpose-built grappa still.
“For a distillery that’s only been running for six years to win awards against some of the oldest and most famous distilleries in Italy proves that our product is of the utmost quality. We’re incredibly proud of what we’ve been able to achieve and now we want to make sure everyone tastes it,” says John Di Pietro.
Pietro Gallus Estate head distiller Nathan Rigby adds: “Learning the secrets of production from esteemed Grappa Masters Mario Pojer and Vittorio Capovilla was invaluable, but the biggest lesson I’ve learnt about Grappa can’t be seen in photos, read in books or viewed on a computer screen. You have to be present to see and feel what Grappa is to Italians – it is something special and will not be forgotten. It is an honour to help pioneer grappa production in Australia and is always rewarding to see the astonishment on peoples faces when they taste our grappa, it gets me every time.”
To try Pietro Gallus Estates award-winning products visit their website to order online, or plan a trip to its new Tasting Bar opening this Summer when Melbourne’s lockdown restrictions lift. The Tasting Bar will be a place to meet the makers and enjoy Pietro Gallus’ estate-made artisanal Grappa, spirits, liqueurs, wine and beer.
This October Pietro Gallus Estate will also launch its highly anticipated Grappa Stravecchia – an Australian Barbera Aged Grappa that is the very first of its kind in the country. Barrel-aged for a minimum of 24 months, this limited release Grappa is the newest and most premium of the Pietro Gallus range, with extremely limited quantities available.
Yalumba, Australia’s oldest family owned winery, is partnering with some of the country’s leading pizzerias throughout September to celebrate International Grenache Day by showing how well this simple match works – at home or at a pizzeria.
Celebrated annually on the third Friday in September, International Grenache Day shines a light on this widely planted Spanish variety, from those who produce it to those enjoying a glass.
South Australia’s Barossa region is renowned for its Grenache and is home to the oldest Grenache vineyards in the world dating back to 1850. Yalumba, located in Angaston, has been producing Barossa Grenache since their early winemaking days.
Jessica Hill-Smith, sixth-generation family winemaker at Yalumba says, “We’re really proud to have some of the world’s oldest Grenache vineyards at Yalumba. The Barossa climate and soil is perfect for Grenache. Our approach is to produce wines with purity, complexity and bright aromatics that we like to think is uniquely Yalumba”.
Yalumba is celebrating International Grenache Day with a month-long festa by partnering with pizzerias around the country to highlight the marriage between Grenache and an Italian favourite, pizza.
“Food and wine pairing should be accessible and fun, and this is what Grenache and pizza are all about,” says Hill-Smith. “The brightness and vibrancy of our Grenache make it the perfect match for pizza, especially tomato-based pizza. It’s juicy, easy-drinking and delicious, so when you are sharing a pizza and you need a wine that suits different tastes, this is the go to!”
Each participating venue will showcase their pizza alongside two of Yalumba’s signature Grenaches, the 2019 Vine Vale Grenache and 2019 Samuel’s Collection Barossa Bush Vine Grenache. Offers will be available at participating venues from 1–30 September.
The full list of participating venues includes:
Glorietta, New South Wales – delivery only 2 pizzas & a bottle of Yalumba Samuel’s Collection Barossa Bush Vine Grenache $60; 2 Pizzas & a bottle of Yalumba Vine Vale Grenache $70. glorietta.com.au
Nonna’s Pizza & Deli, Queensland Any pizza & a glass of Yalumba Samuel’s Collection Barossa Bush Vine Grenache $20, available Monday to Friday (11am–4 pm). nonnaspizzadeli.com.au
Tartufo, Queensland Yalumba Vine Vale Grenache available by the glass. tartufo.com.au
Tinderbox Kitchen, Queensland Yalumba Vine Vale Grenache for $14 glass/$60 bottle. Enjoy alongside the ‘Tropea’ pizza featuring tomato, fior di latte, pork sausages, Spanish onion, basil and garlic oil. harveysrestaurantgroup.com.au/tinderbox-kitchen
Tommy’s Italian, Queensland Yalumba Vine Vale Grenache available by the glass. tommysitalian.com.au
Aces, South Australia Any pizza & a glass of Yalumba Samuel’s Collection Barossa Bush Vine Grenache $25. acespizzaliquor.com
Amalfi, South Australia Pair Yalumba’s Vale Grenache with Amalfi’s signature Spinaci Pizza. amalfipizzeria.com.au
Ember, South Australia Pair Yalumba Vine Vale Grenache with Ember’s spicy pepperoni pizza. emberpizza.com.au
From Friday, 17 September, Rebecca Lines and Hamish Ingham will offer a sneak preview of their new restaurant Tequila Daisy, launching the venue’s Bar Taqueria for takeaway.
Located harbourside at Barangaroo, Tequila Daisy will take a fresh Australian twist on the diverse cuisine that hails from Mexico. The menu will be jam-packed with bold, rich flavours from the region, lightened by the duo’s fresh approach to food and drinks and deep respect for Australia’s best produce. With a casual vibe and extensive drinks list courtesy of Rebecca Lines, the new venue is primed for Sydneysiders to take a seat and relax with a refreshing (but punchy) Tequila Daisy cocktail in hand the second that restrictions ease.
Designed by Executive Chef and co-owner Hamish Ingham, the takeaway dining experience will feature the exclusive first look at some of the mouth-watering dishes to come. With the full menu still on lockdown, Tequila Daisy’s Bar Taqueria will be serving up the entire range of tacos, including grilled chicken, Wagyu beef brisket, pulled pork, fried fish, lamb, and roasted carrot.
“We couldn’t wait any longer to give Sydneysiders a taste of Tequila Daisy. Bar Taqueria will be an exciting part of our takeaway offering even after lockdown eases, but in the meantime, it’s a great opportunity to give diners a taste of what’s to come and something to look forward to when restrictions lift,” said Ingham.
At Bar Taqueria, diners enjoying Tequila Daisy takeaway will also be able to pick up a selection of premium pre-batched signature cocktails, including a coconut and elderflower Margarita and a signature Martini, alongside a selection of wine and beer.
“We’ve created a long drinks list that works for people enjoying a quick meal or settling in for a banquet. The menu is designed to be paired with an amazing cocktail or cold beer so until everyone can have that full experience, we wanted our diners to be able to enjoy their takeaway tacos with a cheeky margarita. The rest will come,” Lines added.
Visitors will be able to catch a glimpse of the Tequila Daisy space to come, which was previously occupied by Banksii Vermouth Bar & Bistro. Luchetti Krelle has been brought in to transform the space into a bright, bustling 200-seat eatery that’s primed for good times. Tacos will be handed out around the side through the Bar Taqueria amidst vibrant blue picnic tables and eye-catching wall decals in tones of red, yellow and blue.
Full details on the interiors and menu are just around the corner, but in the meantime Tequila Daisy will be serving up takeaway tacos from 12pm to 2pm every Friday to Sunday.
From 13 September, the NSW Govt is allowing up to 5 fully vaxed people from different households to meet in a park for a picnic – we can’t bloody wait! After 15 LONG, LONG weeks in lockdown, a reunion with mates is exactly what we need. Inner West legends Willie the Boatman want this encounter to be the absolute best it can be.
Teaming up with their good mates at Jackalope Food Co, Willie the Boatman is offering click and collect Picnic Hampers for groups of 5 that would make the Duchess of York turn sideways!
The mouth-watering hampers are packed with beautiful cheeses, marvellous dips, cured meats, seasonal fruits and an assortment of crackers. All perfectly matched with 16 of your favourite Willie the Boatman beers.
While you can’t head to the brewery to take a seat, the hampers will be available through pick-up. If you’re lucky, you might catch Pat and Nick on pick-up and hear a glimpse of their usual yarn and probably try to offer you some terrible love advice, before putting you on your way with some bloody great beers.
Pat says, “It’s been yonks since we have seen our loved ones and the day is fast approaching where we will be able to see them face to face – there’s no way I would waste the moment with a BBQ chook and some rolls! I want to celebrate with some goodies that’ll leave you satisfied!”
Julia Stephenson, Head Chef and one of the brains behind the hampers says, “What better way to celebrate an easing of restrictions – good friends, beautiful local food and beer to match”.
THE DETAILS Cost: 2 Person Hamper from $110 & 5 Persons Hamper from $180. Click & Collect only (to keep those beers cold of course). Hampers can be pre-ordered through Willie the Boatman’s website and patrons have the option to choose whichever flavours of beer they’re after to complement the hamper’s flavours. In order to properly prepare the perishable components of the hampers, patrons will need to order 5 days in advance.
In its latest edition of the Italian dinner series, That’s Amore Cheese has collaborated with Pentolina and Vino Bambino to offer Victorians an escape to Piemonte with a virtual dinner and winery tour on Friday, 17th September.
The event is free to join in the conversation but, for just $140 for two people, guests can enjoy a three-course dinner, plus cheeses and wine. With free delivery across the state, no one will miss out on this delicious experience.
During the event, guests will visit the wine producer at Palladino in Piemonte and discover the culture of this gorgeous region, all the while feasting on a three -course meal by Pentolina and sipping beautiful wine.
Orders for regional Victoria must be placed by 3pm Tuesday, 14th September and, for Metro Melbourne, 3pm Wednesday, 15th September and the dinner pack will be delivered on Friday, 17th September.
Victorians are invited to escape Australia for a moment and visit the beautiful Italian region of Piemonte and enjoy its delicious food and wine.
Hampers, cheeses, pantry items, deli produce, drinks and ready meals available via the That’s Amore Cheese delivery website www.thatsamorecheese.com.au
The Omeros family have been synonymous with good seafood since 1968 when Michael Omeros founded the Paragon Seafood Restaurant in La Perouse, Sydney – the first restaurant to specialise in seafood in NSW. Since then, the family has had a range of popular restaurants, including the Paragon Seafood Restaurant at Burleigh Heads and the iconic, award-winning Omeros Bros. restaurant at Marina Mirage on the Gold Coast.
Omeros Fish Bar was opened in late 2020 in the suburb of Benowa and is run by John Omeros and his wife, Ingrid. This little suburban restaurant is not on the water and has no view. It is in a small shopping complex and has a simple but elegant urban maritime theme. And it serves some of the best seafood on the Gold Coast.
Start with a sensational Moreton Bay bug roll – crisp and juicy tempura bugs with lettuce and homemade tartare sauce on a soft milk bun. Delicate grilled Fremantle octopus have a charred smoky flavour complemented with taramosalata. There are daily specials like spicy crab dumplings made with blue swimmer crab in a fragrant seafood broth topped with caviar. And, of course, fresh oysters. Don’t go past the homemade potato scallops, symbolistic of the classic Aussie fish and chip shop and the Omeros heritage.
For mains there are curried prawns in an aromatic Thai-style sauce and fresh spaghettini with mussels, prawns, calamari and white fish. Lightly grilled jewfish is juicy and tender served on truffle mashed potato with a fresh tomato salsa and lemon butter. A wild snapper fillet is grilled in a simple butter sauce served with salad and chips. The chips are some of the best I have had – hot, crispy on the outside, fluffy in the centre and well seasoned.
The menu includes some non-seafood dishes as well as a special kids menu. Finish with some excellent house-made desserts, including a rich vanilla bean crème brûlée and a decadent Callebaut chocolate mousse with Italian meringue.
Omeros Fish Bar is fully licensed with a cocktail bar and a small but excellent wine list. This is a little gem of a restaurant tucked away in the burbs where the locals are treated to great value, simple but stylish fresh seafood. It gets busy, so bookings are essential. If you can’t stay for a full meal, drop in for a beer and a Moreton Bay bug roll. Definitely worth a detour.
Dreaded Drop is a special release of the best single cask in the Corowa Warehouse, selected by Master Distiller Beau Schilg. Volume 1 is a peated whisky matured in a single Chardonnay cask, and without travelling to the distillery, the only place you can taste this dram is at Whisky Loot.
Established in 2010, Corowa Distillery has swiftly asserted itself as one of the best distilleries in Australia. Located inside a former flour mill in the heart of Country NSW, Corowa is closely involved with the local community – using water from the nearby Murray River, and grains from regional farmers.
Named after Master Distiller Schilg’s impressive mane of dreadlocks, Dreaded Drop’s single cask offering represents the finest spirit produced by Corowa so far, and an inspiring glimpse of what is to come from this young operation.
Head to whiskyloot.com pick up your dram of Dreaded Drop.
Designer hotel group Ovolo’s internal mission is ‘Shiny Happy People’, and it is now extending this to help the tourism and hospitality industries, its guests, its community and enhancing this over challenging times for all to help make life wonderful – introducing The Wonder. Full. Project.
The Wonder. Full. Project strives to connect emotionally with Ovolo’s community, employees and industry through continuing its Vax. Pact. vaccination drive, online engagement with its new F.A.M.E Series, Live. Give. Local. community and charitable initiatives, and employee welfare and development.
‘Ovolo’s ethos has always been to connect with our guests on an emotional level and constantly look for new ways to help them,” Founder & CEO of Ovolo Group, Girish Jhunjhnuwala said. “It is important we support our industry’s recovery, connect with and help our guests and above all keep our employees safe.’
Recently, Ovolo introduced the Vax. Pact., which not only makes a pledge to encourage its employees to get vaccinated, but it will also reward guests for ‘taking the jab’. The Vax. Pact. initiative will pledge 100% of employees will have had their 1st vaccination by 31st October 2021 and 100% will have had their 2nd vaccination by 31st December 2021.
From mid-September, guests who book the ‘Friends With Benefits’ offer will not only receive 20% off but all fully vaccinated guests will also receive an additional ‘Perk’ and experience alongside the discount. This commitment is there to ensure the safety of both our guests and employees alike, and ultimately see travel and hospitality return.
‘The immediate future of tourism and hospitality depends on high vaccination rates, and as a business we have a responsibility to our industry to drive this – Vax. Pact. is the first step but, within our power, we will do whatever it takes; The Wonder. Full. Project helps just that little bit more,’ said Girish.
Under The Wonder. Full. Project, Ovolo will also be supporting several community initiatives with the online F.A.M.E. Series through IG Live and Live. Give. Local., which involves numerous charitable initiatives across Hong Kong, Indonesia and Australia.
The online F.A.M.E. Series, hosted on IG Live (Instagram) will see the likes of musician Rob Mills, chef Ian Curley, soulful yoga teacher Lara Zilibowitz & soundophile Benny Holloway conduct online experiences for Ovolo’s guests and online community. There’s no better time to start learning new skills or simply relax. Fancy a cooking lesson? Maybe you’ve taken an interest in dancing? Better yet, perhaps you need some time to yourself to take a breath and partake in some yoga and meditation.
There will be something new every week for its loyal followers – the F.A.M.E Series will showcase the best in the business live on Ovolo Hotels Instagram.
Without our locals, the tourism industry wouldn’t be where it is today. In honour of them, through Live. Give. Local., Ovolo is giving and living la vida local through regular fundraising initiatives hosted by its hotels and their teams, beginning with a partnership with Wesley Mission, Emergency Relief, through PPE packing and distribution for front-line health workers in Australia.
In Hong Kong, Ovolo is working with 21 Love Community, empowering the Down Syndrome and Autistic community, whilst the urban resort in Bali, Mamaka By Ovolo, supports local orphanages through donating high-demand resources in partnership with the Yayasan Solemen Foundation, which raises awareness and funds to support various projects for the disadvantaged in Bali.
In November, across Hong Kong, Bali and Australia, Ovolo will host more initiatives with its teams to raise much needed money for local children’s charities.
Jeremy Ryland visits the Ballistic Beer Co in Salisbury, one of their five Queensland breweries, to chat with Head Brewer Lachy Crothers about all things craft brewing, and to discuss the release of their new Low Ha low carb pale that aims to cater for those who love beer, whilst providing a guilt free experience.
The Negroni is a quintessential gin cocktail with a big, bold and bitter flavour profile. A classic Italian aperitif cocktail with a gin kick, it was originally created in 1919 for Count Camillo Negroni, who asked for a stronger version of the Americano (a combination of vermouth, Campari and soda water), so the bartender subbed out the soda in favour of gin – and the rest is history!
Gin Loot are celebrating Negroni Week (13th–19th September) by sharing the top tips from their resident Spirits Specialist Tim Laferla on how to make the ultimate Negroni.
Instructions 1. Add all the ingredients to the mixing glass/tin. 2. Fill mixing glass with cubes of ice. 3. Stir for 30 seconds to 1 minute (until the mixing glass/tin is frosty). 4. Strain into an ice-cold old fashioned glass over cubes of ice. 5. Garnish with your choice of orange peel or an orange wedge.
Tim Laferla’s Top Tips “One of the biggest mistakes with a Negroni is the sweet vermouth – remember that sweet vermouth is a fortified wine product that deteriorates over time. Make sure you store it in the fridge once opened and consume within 2 months.
Many recipes call for different garnishes. Always use either an orange peel or an orange wedge. The orange wedge will give you a sweeter, more rounded cocktail, while an orange peel results in a brighter, more aromatic drink.
If you don’t have a mixing glass or mixing tin that is fine – the drink works well making straight in the glass as well. The benefit of straining over new ice is bigger ice cubes that will keep your drink colder for longer and make it less watery.”
Each purchase supports change in African communities.
St Remio, the Australian coffee brand founded to empower female farmers in Rwanda, has launched its first sustainably sourced Organic product range compatible with the Aldi Expressi coffee machine.
Aldi Expressi is the number one supermarket system in Australia and offers one of the most affordable coffee machine systems on the market.
St Remio has developed its own patented technology Bio-Organic pod, which is compatible with the Aldi Expressi machine, giving consumers choice outside the Expressi range. The St Remio range is the only system available on the market that is compatible with the Aldi system, and with the launch of their new organic capsules, it aims to capture the sustainable-conscience consumer.
“We have definitely seen a consumer shift to organic products and we have seen an increased demand both at a local and an international level for organic coffee,” St Remio Co-Founder, Trent Knox, said.
“St Remio outsold Lavazza A Modo Mio, Nescafé Dolce Gusto and Espressotoria in units in quarter 1 at Coles this year*. It’s a big achievement for a young brand, further showing how we are resonating with the consumer.”
St Remio has enjoyed incredible success in 2021 across its full product range, with online sales up 104 per cent along the east coast of Australia over the past three months.
St Remio was born in Rwanda and raised in Melbourne, and by purchasing St Remio you help to fund development projects and support coffee-growing communities in the African nation, through education and infrastructure. This empowers the coffee growers with the business skills to sell their product for a fair price and earn more money for their families.
This year St Remio is continuing to support the female farmers of COCAGI in West Rwanda by purchasing four more hectares of land and 8000 coffee and other seedlings to diversify the farming community’s income. St Remio also invests in training to improve farming techniques that combat climate change and work in cohesion with the environment.
“We are excited to see our St Remio Bio-Organic range on the shelves of Coles supermarkets around Australia. Each time a customer purchases St Remio it allows us to do more and be more for communities like COCAGI in Rwanda, and it’s rewarding for our customers to know that their choice is having a positive impact on the lives of others,” Company Co-Founder, Julia Tink, said.
“We now have a unique opportunity to reach the Expressi consumers, an otherwise untapped market, and engage with them to not only enjoy great coffee, but be part of a positive movement. With our affordable range accessible in over 850 Coles stores, we believe St Remio offers consumers a credible alternative.”
St Remio’s new Bio-Organic Expressi and Caffitaly compatible coffee pods are available in three blends, Aromatic (intensity 9), Espresso (intensity 12) and Robust (intensity 14), and retail at $5.00 for a pack of 10. St Remio offers a wide range of top-quality, sustainably sourced beans and espresso pods that suit a variety of coffee machines.
“A great cup of coffee is one thing, but a great cup of coffee with real purpose is another. With St Remio, it’s your coffee, full circle,” Knox said.
To see the full range of coffee St Remio offers, please visit stremiocoffee.com.au.
*(Source: IRI Data: Coles Jan–March, 2021, Unit Sales).
Cannoleria has created a Cannoli & Cocktail Kit in time for Negroni Week next week. Available to order from Wednesday, 8 September, the Negroni Week Cannoli & Cocktail Kit is available across Australia exclusively on Co-Lab Pantry and will also raise funds for charity.
In collaboration with Campari and The Everleigh Bottling Co, Cannoleria’s kit includes a bottled Negroni, Negroni enamel pin, recipe card and limited edition Negroni DIY Cannoli Kit.
Negroni Week is 13–19 September, but the kit will be available after if it has not sold out.
• 1 Bottled Negroni by The Everleigh bottling Co. Reviewed as ‘one of the best Negronis we’ve ever had. Anywhere. Ever.’ by the World’s 50 Best Bars. Ingredients: gin, Cocchi sweet vermouth, Campari, water (Standard Drinks: 1.4 | ALC: 21% | Vol: 85ml) Serves One full size Cocktail or 2 tasters (add more ice). (RRP $18) • 1 Limited Edition Negroni Premium enamel Pin by Campari • 1 Negroni recipe Card by Campari • 1 DIY Cannoli Kit by Cannoleria: ~ Ricotta Piping bag (450g) Limited Negroni flavour (orange-infused ricotta with a swirl of Campari. Contains Alcohol) ~ 6 Cannoleria Large cannoli shells ~ candied orange, icing sugar ~ instruction card ~ QR code linked to a tutorial YouTube video
$2 from each Cannoleria Negroni Week Kit sold will be donated to SCARF. SCARF is a social enterprise using hospitality to transform the lives of young people seeking protection, and those from refugee and migrant backgrounds.
Orders for the Cannoleria Cannoli & Cocktail Kit are via Co-Lab Pantry https://www.colabpantry.com.au/. Deadlines and delivery details also available on the website.
This Negroni Week, Australians can enjoy delicious cannoli and a cocktail, while knowing they are contributing to a great cause. Image credit: Fabio Risi
Our senior Brisbane Reviewer Jeremy Ryland road tests the limited release Heston Fable Burger at Grill’d in Brisbane for his new website Worth a Detour, and shares his thoughts on how it measures up! He also discusses other options available within the range.
That’s Amore Cheese has collaborated with Caterina’s Cucina E Bar in the CBD and Vino Bambino to offer Victorians an escape to Italy with a ‘Dinner in Venice’ and a tour of a Venetian winery on Friday, 10th September.
The event is free to join in the conversation but, for just $150 for two people, guests can enjoy a three-course dinner, plus cheeses and two wines. With free delivery across the state, no one will miss out on this delicious experience.
During the event, Giorgio of That’s Amore Cheese, Mark from Vino Bambino and Caterina will take guests on a virtual trip to the rolling hills of Valdobbiadene in Venice to visit Prosecco producer Salatin.
Feasting on good food and sipping on wine while visiting Venice, what more could anyone ask for on a Friday in lockdown?
Dinner in Venice Pack, $150 – serves 2 That’s Amore Cheese Drunken Buffalo That’s Amore Cheese Smoked Stella Alpina Lavosh Crackers Jar of Caterina’s Baccalà Mantecato (Venetian codfish) Caterina’s Grilled Polenta Caterina’s Gnocchi with Green Herb Duck Ragú Caterina’s Tiramisu Salatin Prosecco 750ml Salatin Refosco 750ml
Delivery is free across Victoria!
Orders for regional Victoria must be placed by 3pm Tuesday, 7th September and, for Metro Melbourne, 3pm Wednesday, 8th September to have the dinner pack delivered prior to the event.
Victoria may be in lockdown but Victorians can escape to Venice for dinner for an evening with this amazing dinner and virtual trip.
From limited-edition party packs and luxuriously decadent flavours to free gelato, join the celebrations this month with Gelatissimo!
The team at Gelatissimo really know how to bring joy and a little bit of sparkle – even in these trying times. So in honour of their official 19th birthday on Sept 5, they’re launching their most epically joyful flavour yet – Funfetti Birthday Cake!
Just imagine – a blush pink bubble gum gelato layered with sponge cake pieces and Sonoma Baking Company’s iconic buttercream icing, which is then topped with white chocolate and rainbow sprinkles … that’s a whole lot of fun in one scoop.
As one of two new flavours in their deluxe range, it is only available for a limited time and while stocks last.
To celebrate this amazing flavour, Gelatissimo have also created limited edition, deluxe birthday-at-home packs, which include 1.5L of gelato, party hats, candles, extra sprinkles and choc-dipped cones.* It’s just one of the ways they’re bringing some fun and the Gelatissimo experience into Australian homes.
To ensure our vegan friends don’t miss out, Gelatissimo’s second deluxe flavour is Vegan Peanut Butter Brownie, which sees peanut butter gelato topped with vegan choc brownie chunks, swirled with a crunchy peanut butter and choc ripple. It is so full of decadent chunks and flavour, you’ll be amazed it’s even vegan!
The choc brownie chunks are also made by Sonoma Baking Company, ensuring Gelatissimo’s dedication to quality ingredients is present in every flavour.
What’s more, MasterChef’s fan favourite Reece Hignell is ready to join in the celebrations, creating a custom brownie sandwich recipe for the occasion, which will be shared on Gelatissimo’s website and social media for anyone to make in the comfort and safety of their own home.
The party will then continue on Gelatissimo’s social media, with seven days of giveaways planned, including the chance to win a year’s supply of gelato!
With both these luxuriously decadent flavours available for safe pick-up or delivery, shake off the COVID blues and celebrate birthdays or any occasion with deluxe flavours, free gelato and more with Gelatissimo.
Gelatissimo gelato flavours and toppings are ready for safe pick-up and delivery for everyone to create their own treat – a fun indulgence for the whole family even in lockdown. Simply book through your usual delivery partner** or visit your local store for safe pickup.
Their delicious take-home packs come in 500mL and 1L sizes, and with over 50 flavours to choose from, it’s easy to treat yourself in the comfort of your own home.
*Available only through home delivery platforms while stocks last (limited to 50 per store). **Gelatissimo delivers through Uber Eats, DoorDash, Menulog and Deliveroo. Please check with the app to view current delivery areas.
A medium-bodied Shiraz from an accomplished winemaker that will be treasured for years to come
Mount Ophir Estate will herald a new phase in its rich winemaking history with the release of the first vintage under the ownership of Nick, Eliza and Angela Brown, who purchased the estate in 2016.
The 2019 Mount Ophir Estate Shiraz is a sophisticated wine originating from low-yielding fruit handpicked from a single vineyard spanning 0.5 hectares and made using traditional techniques. A limited release, the Shiraz will be available for purchase through registration only at a price point of $500 per bottle.
Following a 12-day fermentation period, the wine has been basket pressed, before spending 19 months in three 225-litre French oak barrels by Saint-Martin and Boutes.
Winemaker Nick Brown describes the Shiraz as elegant in style, with a medium-bodied, concentrated palate. It offers red and blackberry characters, and soft but long tannins, with cellaring recommendation for up to 15 years.
“We are so proud of the wine we have produced. The 2019 Mount Ophir Estate Shiraz demonstrates our commitment to producing high-quality wines and brings together Rutherglen’s regional characteristics in a considered approach towards winemaking,” says Nick Brown, Winemaker, Mount Ophir Estate.
Embracing a nurturing, sustainable philosophy, the vines at Mount Ophir Estate are encouraged to grow wild and healthy with minimal intervention. The low-yield vineyard produces a wine that is entirely handmade and of a superior quality. The red clay loam over quartz at Rutherglen, combined with its classic continental climate, lends a unique regional character to its wine. The grapes are only picked when unaffected by weather conditions, or natural disasters such as fire, and are tested before being bottled.
The 2019 Mount Ophir Shiraz will be released Thursday, 16 September. Expressions of interest can be made on mountophirestate.com.au/shiraz-waitlist for priority access.
“We look forward to sharing the fruits of our labour with those who are as passionate about wine as we are,” adds Nick Brown.
On the road again with lobster rolls, cocktails and more
Pinchy’s Champagne and Lobster Bar is back on the road with Pinchy’s Cocktail Party, taking its famous lobster rolls, pre-batched cocktails, sustainable seafood and premium vegan dishes across Melbourne.
Popping up at different locations over the next two weeks, those who live within 5km of the venues can have the ultimate Pinchy’s experience at home with three different party packs featuring Pinchy’s favourites as well as single menu items available until sold out.
Available via pre-order only, the party packs available include:
Cocktail Party for 2 2 × Mini Lobster Roll, 2 × Crab Taco, 2 × Tuna Taco, 4 × Rockling Croquette, Truffle Fries, Chocolate Mousse, 2 × “Pinchy’s At Home Cocktails”
‘Made By Sea’ Party Park for 2 2 × Mini Pinchy’s Lobster Roll, 4 × Rockling Croquette, 2 × Spicy Tuna Taco, 2 × Spicy King Crab & Avocado Mousse Taco, Truffle Fries
Vegan ‘Made Friendlies’ Party Pack for 2 2 × Mini Lion’s Mane Mushroom Roll, 4 × Leek Croquette, 2 × Spicy Tofu Taco, 2 × Spice Eggplant Taco, Truffle Fries
Served with gourmet garnishes for a boozy night in, cocktails to include: • Pitch Perfect Negroni — Poor Toms Strawberry Gin, Pampelle Aperitif, Maidenii Sweet Vermouth • Japanese Spice and Everything Nice Highball — Yamazakura 963 Black Label, Domaine de Canton Ginger Liqueur, Fresh Ginger, Fresh Lemon, Yuzu, Fever- Tree Smoky Ginger Ale. • Royal G&T — Royal Sedang Gin, Jasmine Green Tea, Lychee, Lemongrass, Lime, Fever-Tree Elderflower Tonic
Promising fresh seafood of the highest quality, innovative vegan dishes and perfectly balanced cocktails, enjoy a decadent dining experience at home in style with Pinchy’s Cocktail Party.
Pinchy’s Cocktail Party Tour details | Locations and dates:
Thursday, 9 September — Avondale Heights State Line, Shop 6–7/51 Military Rd, Avondale Heights VIC 3034 From 4:00pm
Friday, 10 September — Ivanhoe Mr Peebles, 54 Lower Heidelberg Rd, Ivanhoe VIC 3079 From 4:00pm
Saturday, 11 September — Port Melbourne The Cricketers, 69 Cruikshank St, Port Melbourne VIC 3207 From 2:00pm
Sunday, 12 September — Seaford 38 South, 131 Nepean Hwy, Seaford VIC 3198 From 12:00pm
Pre-orders: Strictly pre-order only via www.pinchys.co // Minimum order $50, pick-up only.
FISHBOWL has released a Spring Special to their line-up of Japanese-inspired salad
The PUMP N’ PROTEIN bowl features 32g of protein in a regular serving and is available in-store now. Ingredients include chicken with miso pumpkin, kale, radish, beets, ginger, red onion, lemon olive oil and spicy shoyu dressing with tamari almonds for $16.90.
FISHBOWL is also offering complimentary avocado on FISHBOWL COLLECT with the code PUMPINAVO.
With Melbourne and Sydney still facing restrictions, FISHBOWL is committed to helping people get out of the house for mental health and wellness benefits and the release of the PUMP N’ PROTEIN bowl is another part of their ongoing mission to empower people to make healthier decisions.
Every Tuesday, FISHBOWL offers $5 off to anyone who tags @fishbowl_fuel in their workout. The initiative encourages everyone to get their body moving with proof of their daily run, cycle, skate or swim! Fit With Fishbowl is a great way to get moving and get lunch or dinner sorted, one step at a time.
About PUMP N’ PROTEIN bowl:
• Ingredients include chicken with miso pumpkin, kale, radish, beets, ginger, red onion, lemon olive oil and spicy shoyu dressing, tamari almonds with an option to change to brisket or tofu if preferred • Protein: 32g per regular serve • Available in store from Wednesday, 1st September • Available via delivery from Monday, 6th September • From $16.90
Bel & Brio While public gatherings are currently off the cards, you can get dad the perfect celebratory gift for when restaurants get back into full swing. Grab dad a gift voucher for one of Bel & Brio’s expert-guided masterclasses.
Whisky Masterclass Bel & Brio whisky expert, Daniele Merli hosts a 1½-hour guided tasting of four different whiskies ($119pp). Learn more about key characteristics of each style and enjoy paired snacks from the Bel & Brio kitchen. Bookings and further info available here.
Italian Wine Masterclass with wine expert Jon Osbeiston Join leading wine expert Jon Osbeiston on a journey to Piedmont, Italy ($99pp). During this 1.5 hour masterclass, you will explore the main grape varieties of the region of Piedmont such as Arneis, Muscato Bianco, Dolcetto, Barbera, Langhe Nebbiolo, Barbaresco and Barolo. Pair wines with a selection of the best Italian cheeses for an extra $15pp. Bookings and further info available here.
Boydell’s
Image credit: Dom Cherry
Boydell’s and Saddler & Co. Limited Edition Wine Bag Boydell’s Wines and Australian artisanal leather goods company, Saddler & Co. have collaborated to create a limited edition wine bag. It’s perfect for transporting wines safely and stylishly from homes to picnics, barbecues and more – a great addition to Dad’s accessories post-lockdown. The wine bag is handcrafted using the finest Australian leather and made in regional NSW. A purchase will also include a bottle of your choice from Boydell’s. Available here for $150.
Boydell’s Hunter Valley Reserve Shiraz Pinot Noir 2020 This medium-bodied Hunter Valley Reserve Shiraz Pinot Noir shows deep, rich purple and red hues in the glass. The aromatics are lively red cherries and spice that flow from the nose to the palate where you will experience a long ethereal palate of cherries, nutmeg and cinnamon spice. This is a well-rounded and juicy red wine that is meant to be enjoyed young or with 3–5 years in the bottle. Spoil Dad with a Father’s Day meal of charred and slow-cooked red meat or some nice, earthy mushrooms cooked on the bbq to pair with it. Available here for $35.
Brick Lane Brewing Does your Dad have a thirst for craft beers? This Father’s Day, Brick Lane Brewing has created four different packs featuring a selection of its best beers and merch to suit all dads.
The ‘Grab Dad a Coldy’ pack ($62) includes 6 bottles each of its signature lager, One Love pale ale and Backyarder crisp lager. The ‘Crafty Dad’ pack ($78) includes a mix of its Avalanche Blue hazy pale, Red hoppy ale, Revolver dark hoppy ale, Guardian Belgian tripel, Morning Star Belgian ale and a pair of Brick Lane socks. The ‘Dad’s Draught’ pack ($74) includes 24 bottles of its signature draught beer, a Draught trucker hat and a Brick Lane 6-pack cooler. The ‘Who you calling Pale Ale’ pack ($52) includes a mix of its One Love pale ale, Sidewinder low alc hazy pale, Stereobreaker rye pale ale and a Brick Lane stubby holder. All packs are available here.
Everleigh Bottling Co. William Grant Father’s Day whisky collection For whisky enthusiasts, the Everleigh Bottling Co. has collaborated with William Grant & Sons to curate a custom collection of four whisky-led cocktails, showcasing premium whiskies for a special Father’s Day limited release. The cocktails include the ‘Bobby Burns #1’ featuring Balvenie 12-year-old, the ‘Joker’ featuring Glenfiddich 15-year-old, the ‘Rob Roy’ featuring Balvenie 12-year-old and the ‘Tattletale’ featuring Glenfiddich 15-year-old and Glenfiddich Fire & Cane. Available here for $85.
Image credit: Gareth Sobey
Classic Cocktail range – 500ml release If Dad considers himself a cocktail aficionado, treat him to Everleigh Bottling Co.’s premium range of bottled cocktails. The range includes classic cocktails like the Martini, Manhattan, Old-Fashioned, Negroni and Coffee House. Available here in 500ml format for $79.
Providoor Looking to recreate a fine dining restaurant experience especially for Dad, with specialty drinks to boot? Order the perfect Father’s Day feast with Providoor. Prepared by restaurant chefs and delivered via cold freight, the at-home meals eschew the ready-to-eat status quo, to be finished at home in your own kitchen. Restaurants across Sydney and Melbourne deliver statewide.
In NSW, Enjoy a modern Australian banquet by Bentley Restaurant & Bar; French bistro fare by Restaurant Hubert; a vibrant Sri Lankan feast by Lankan Filling Station; an Italian-inspired feed by Iceberg’s Dining Room & Bar and more. In VIC, indulge in Middle Eastern meza by Maha Go; an Asian-inspired spread by Supernormal; local and seasonal fare by Matilda and more. Details and further info available here.
Two Good Co. During these difficult times, moments of care and kindness can remind us that although we are apart, we are not alone. For this reason, Two Good has created its new Good Feels packs, which can be sent to dads and father-like figures across the country this Father’s Day.
You can create your own Good Feels pack based on preferences and budget. Packs can include some of Two Good’s best-loved “Good Things” products, such as their candles, room sprays, sanitiser, granola, chocolate chip cookies, brownies, soups or jars, hand soaps, hand lotion and tote bags.
Two Good employs vulnerable women at risk of homelessness to create these beautiful gifts and food, giving them a pathway out of living in crisis. When a pack is purchased, you are not only helping to keep these vulnerable women employed but also ensuring another gift or meal is donated to a woman in a shelter.
Good Feels packs can be sent nationally, however perishable food items such as soups and salads can only be couriered locally (Sydney). There is a minimum quantity of six packs but Two Good is happy to work to any budget. A perfect option to send to all the father-like figures in your life. Details and further info available here.
Voyager Estate Voyager Estate 2019 Chardonnay Voyager Estate’s 2019 Chardonnay is the perfect wine to enjoy as we welcome in spring. With a fine palate of vibrant citrus, cashew, spice, complexity and minerality. Throw some white fish on the grill and serve with asparagus and summer vegetables for the ultimate Father’s Day meal. Available here for $50.
Voyager Estate 2018 Shiraz For red wine enthusiasts, Voyager Estate’s bright and juicy 2018 Shiraz, with its amazing fruit purity and hints of earth and spice, pairs perfectly with game meats like duck or venison and aged cheeses. An excellent food wine, delicious all-year round. Available here for $38.
Yalumba
Yalumba The Signature Cabernet Sauvignon & Shiraz is the go-to premium Barossa red, encompassing everything the Yalumba family stands for and the perfect representation of Yalumba’s history and ethos. It is the ideal gift for lovers of full-bodied Australian reds. The 2016 vintage has aromas of red currants, perfumed cedar and dried herbs and is classically rich through the middle palate with exotic florals, cranberry and dark chocolate. The First vintage release was in 1962 and since the early ‘70s, The Signature has always been a Cabernet Sauvignon and Shiraz blend and it is a wine made to be cellared for many years. Pair with beef tenderloin and blackberry dressing, or mushroom bourguignon. Available here for $65.
Daily Dollop™ is an ideal addition to your pooch’s diet
Pooches across Australia can now have a delicious new addition to their meals as Chobani, Australia’s #1 yogurt brand[1], has released a plain, low-fat and lactose-free yogurt for dogs! Made with simple yet effective ingredients, including skim milk, lactase and live yogurt cultures, Daily Dollop is a must-have for dog-owners seeking a healthy snack for their canine companions as it’s packed with probiotics and gentle on tummies.
Available early September and exclusively sold in the chilled pet food section at Woolworths supermarkets, Daily Dollop yogurt is a healthy option to introduce into dogs’ diets and can serve as an addition to daily meals, an easy snack or as a mix-in to spice up dry food.
Olivia Dickinson, General Manager Growth, Chobani Australia said, “At Chobani, we always strive for our products to be delicious, nutritious, natural and accessible and we’re so excited to now extend our range to include dogs! There’s only three ingredients in Daily Dollop yet it’s filled with an abundance of protein and calcium to help keep dogs healthy.”
High in protein and calcium, Chobani’s Daily Dollop will help strengthen the bones and teeth of our four-legged friends and can be slowly introduced to dogs’ daily food, allowing them to become accustomed to the taste.
Gourmet pet food options have become increasingly popular in recent years with the pet food production industry now worth $2.6 billion a year in Australia[2]. With around 40% of households in Australia including at least one dog, many fur babies are considered part of the family, so it’s only natural that owners are focused on the welfare of their pet including what type of food they’re fed[3].
With Daily Dollop now on shelves, health-conscious pet parents can easily add it to their baskets as a delicious and nutritious addition that comes recommended by veterinarians.
“Yogurt is such a great source of nutrients for pets, especially dogs, and Daily Dollop serves as a welcomed addition to their daily protein and calcium intake. I highly recommend Aussies start getting on board with feeding their canine friends a bit of yogurt during mealtime,” said Dr Brooke Schampers, Veterinarian, Animal Emergency Service.
Launched in Australia in 2012, Chobani has since become the nation’s go-to yogurt brand, offering premium products to Aussies and now, their pooches too!
For more information about Chobani Australia, please visit www.chobani.com.au
[1] Source: Nielsen ScanTrack, Australia Grocery Scan, Week Ending 11/07/21 [2] Source: IBIS World, 2021, Pet Food Production in Australia [3] Source: Animal Medicines Australia, 2019, Pets in Australia: A National Survey of Pets and People
From elusive Japanese whiskies, rare Scottish single malts to the very best Australia has to offer, Whisky Loot has a pack to suit every whisky-loving dad’s tastes.
Elusive Japanese Whisky Tasting Pack RRP $259 By this stage, we’re all well aware of the quality of Japanese whisky, but this pack takes it up a level, showcasing the very pinnacle of Japan’s distilling scene. These are some of Whisky Loot’s favourite whiskies, of any style, of all time.
Old and Rare Scottish Single Malt Whisky Tasting Pack RRP $209 The Scottish climate is perfectly suited to the long aging of whisky, as this pack shows, with each of the single malts having slumbered peacefully in the cask for decades. The result? Drams of inimitable quality: full of flavour and depth of character.
Top Shelf Australian Whisky Tasting Pack RRP $159 Australia’s high-quality ingredients and unparalleled environment produce spirit unlike any other found across the globe. Carefully selected by Whisky Loot’s team of spirits experts, this trio of exquisite single malts illustrates the unique qualities possessed by Australian whiskies to full effect.
Prahran Market has launched the perfect gift for Father’s Day – the Sweet Treat Pack. Available to order now for click and collect, the pack has eight treats from Market Traders for $40.
An ideal way to spoil Dad this year, the Prahran Market Sweet Treat Pack includes produce such as biscotti, chocolate, Rocky Road, cookie and peanut slab. Customers simply order their pack online and collect the day prior to Father’s Day.
The Prahran Market Father’s Day Sweet Treat Pack, $40 (plus 50c booking fee): • Happy Father’s Day Cookie from Stir the Pot • Mediterranean Snowballs from Naheda’s Choice • Handmade Italian Almond Biscotti from Farini • Honey Cashews from 53 Degrees East • Hunted & Gathered Dark Organic Chocolate from Ripe the Organic Grocer • Milk Chocolate Rocky Road from Sweet Greek • Toffee Peanut Hawaiian Crunch Slab from The Sweet & Nut Shop • Dark Chocolate Bullets from The Sweet & Nut Shop
As the Father’s Day Pack is click n collect, it is only available for those within a 5km radius of Prahran Market, unless restrictions ease.
Orders close at midnight Wednesday, 1st September, unless sold out earlier.
Pick-up available from Market Square in Prahran Market between 2pm–4pm on Saturday, 4th September.
– A pledge to ensure the welfare of guests & employees –
The tourism and hospitality industries have been rocked by COVID-19 with guests, diners, vacationers and, just as importantly, employees all impacted in some way. Designer hotel collection Ovolo is introducing the ‘Vax. Pact.’, which not only make a pledge to encourage its employees to get vaccinated, it will also reward guests for ‘taking the jab’.
In Australia, Ovolo’s ‘Vax. Pact.’ initiative will pledge 100% of employees will have had their 1st vaccination by 31st October 2021 and 100% will have had their 2nd vaccination by 31st December 2021. This commitment is there to ensure the safety of both our guests and employees alike, and ultimately see travel and hospitality return.
‘Ovolo’s employees are its most valued assets, they are the heart and soul of delivering the unique Ovolo experience,’ said Girish Jhunjhnuwala, Founder & CEO of Ovolo Group. ‘The immediate future of tourism and hospitality depends on high vaccination rates, and as a business we have a responsibility to our industry to drive this – Vax. Pact. is the first step but, within our power, we will do whatever it takes!’
The governments in which Ovolo operates are doing all they can to reduce this impact and increase the number of vaccinations. Ovolo itself is willing to assist in getting its employees vaccinated, including and not limited to; providing time off, covering out-of-pocket expenses associated with vaccination, be accommodating so employees can attend vaccine appointments around work and will consider providing rewards or incentives if required.
100% of Ovolo’s Australian leadership team are already partly or fully vaccinated and Ovolo is leading the way in other international locations it operates in. 85% of Hong Kong employees have had their 1st vaccination and 70% the 2nd, and 98% of Bali employees have had their 1st vaccination and 76% the 2nd. So as group Ovolo will be truly leading the way in opening up travel and hospitality and protecting employees and guests.
To further encourage the community to get vaccinated, and soon to be announced, Ovolo will offer incentives to those fully vaccinated guests who stay, drink and dine at any Ovolo in Australia, including dining offers, competitions and additional Ovolo Perks when they present their MyGov vaccination certificate.
In addition to this, the Ovolo OC/DC policy – Obsessive Commitment to Deep Cleaning – further protects guests and employees and was developed to bring a little F.U.N. (Fun. Unconventional. Never Boring) by incorporating musical undertones, in true Ovolo style. So, whether that’s rockin’ out on temperature checks or rollin’ out the hand sanitiser, guests can fully relax knowing that there will be 10 squeaky clean rules and regulations that have been implemented, and that they will be in good (thoroughly washed) hands.
Ovolo always closely monitors and follows guidelines from the local health departments and governments within its destinations, remaining compliant with any regulations. They encourage all guests to regularly check their website and social media for any further updates as it relates to changes in regulations.
Family-sized, affordable, quick finish-at-home meals by Fratelli Home Chef
Spoil Dad with a restaurant-quality Father’s Day lunch and all you need to do is add the impressive finishing touches. Here are three feasts available via Fratelli Home Chef, for delivery across Greater Sydney or pick-up from Fratelli Fresh Manly. Pre-order is essential. Deliveries available Thursday, 2nd September to Sunday, 5th September. Pick-up available from Fratelli Fresh Manly.
Lamb Roast – $99 for four to share Whole Lamb Shoulder Potato Salad Cauliflower Gratin Green Beans with Chilli and Almonds Broccoli Salad with Capers and Parmesan Mint Salsa Verde Gravy Hazelnut Tiramisu
Pork Belly Roast – $99 for four to share Includes: Potato Salad Cauliflower Gratin Green Beans with Chilli and Almonds Cabbage Slaw Apple Sauce Gravy Hazelnut Tiramisu
New York Strip Sirloin – $99 for two to share Includes: Broccolini with Chilli and Pangrattato Truffle Mash Herb Butter Hazelnut Tiramisu
Designed to serve four, Bentley Group have curated an epic Father’s Day banquet for the family to feast on this Father’s Day. The bespoke menu kicks off with a range of grazing plates, followed by BBQ short ribs, a creamy potato gratin and a classic pavlova to finish. For something a little extra, the option to add on freshly shucked oysters or a cheese platter is also available.
All orders are to be made via Providoor, where Bentley’s standard à la carte menus across all venues (Monopole, Yellow & Cirrus) are also available for Father’s Day weekend.
Cannoleria has launched a special DIY Cannoli Kit for Father’s Day and Dad will love it. Blending the Sicilian dessert with coffee and the popular digestif on the island, Averna, this cannoli is sure to impress.
The Father’s Day Cannoli has coffee-infused ricotta with a swirl of Averna within the signature crunchy shell. Candied orange peel garnish and icing sugar finish this dessert off perfectly.
Averna is usually served with coffee as a digestif after a meal and is named after its inventor, Salvatore Averna, who created the recipe in 1868. It is produced on the island of Sicily and considered a traditional drink.
Cannoleria Father’s Day DIY Cannoli Kit, $25 • 6 large cannoli shells • Piping bag with coffee-infused ricotta and Sicilian Amaro swirl • Candied orange peel • Icing sugar • Instruction card and QR code to tutorial YouTube video to learn how to perfectly fill the cannoli
This Father’s Day kit is available for pre-order now and orders can be placed until Saturday, 4th September (unless sold out prior).
Delivery is $5 and covers a 15km radius of all Cannoleria stores – including those closed during lockdown, so most of metro Melbourne and Geelong is covered – on Friday, 3rd September; Saturday, 4th September; and Sunday, 5th September.
Store pick up is available on Saturday, 4th September and Sunday, 5th September.
So, Melburnians and those in Geelong need look no further for the perfect Father’s Day treat.
With another Father’s Day in lockdown looming, the Pietro Gallus Estate Father’s Day Grappa Gift Box will lift Dad’s spirits. It’s from a Victorian family-run business, it’s delicious and it’s also won awards – what more could you want? There is also the option to build your own selection of goodies on their gift page, which includes liqueurs, spirits, ready-made cocktails and produce boxes.
Whether your Dad is new to Grappa or a connoisseur, this Father’s Day Grappa Gift Box set will allow him to enjoy the best of traditional flavours with ‘Grappa di Prosecco’, and a delicious coffee-infused ‘Grappa al Caffè’. The team will also scribe a handwritten message from you to your Dad, just add your message to the notes section when placing an order online.
The Pietro Gallus Estate Father’s Day Grappa Gift Box includes: · 1 × 500ml bottle of Grappa di Prosecco / 42% ALC/VOL · 1 × 500ml bottle of Grappa al Caffè / 25% ALC/VOL · 1 × bag of chocolate-dipped dehydrated oranges, Warrandyte Berry Farm · 1 × cardboard gift box with tag
Australian-owned and second-generation family-run Springhill Farmhas cleverly transformed the ever-tempting flavours of the classic negroni cocktail into a new, sweet slice.
In the definition of balance and simplicity, the punchy flavours of bitter orange, cinnamon and clove combine to create a decadent treat.
In celebration of Negroni Week, 13–19 September 2021, Springhill Farm has partnered with Melbourne-based craft gin distillery Little Lon Distilling Co. to offer a limited-edition Boozy* Slice + Little Lon bottled negroni pack.
Offering an edible negroni in the form of Springhill Farm’s Negroni Boozy* Slice, plus an extra flavour kick from a bottled hand-crafted negroniusing Little Lon’s Ginger Mick Gin, it’s the ultimate at-home negroni experience.
The Springhill Farm Boozy* Slice × Little Lon Distilling Co. negroni packs are available for pre-order now for $44.95 via springhillfarm.com.au/collections/boozyslice with deliveries available Australia-wide.
About Springhill Farm’s new Boozy* Slice range Springhill Farm’s negroni slice joins three other favourites in their new Boozy* Slice range. Espresso Martini, Cosmo, and Spiced Rum and Raisin are all available in 150g blocks, perfect for sharing with friends, or to chip away at solo whenever ‘treat-time’ calls (no judgement here).
They are the perfect TV binge night buddy. The family game night prize. The ultimate cup of tea perk. The picnic essential. The party platter starter.
The Boozy* Slice range is plant-based, gluten-free, and 100% non-alcoholic, yet completely intoxicating.
About Little Lon ‘perfectly portioned’ Negroni This handcrafted, small batch negroni uses Little Lon Distilling Co.’s infamous Ginger Mick Gin with just the right amount of infused citrus and ginger spice and blended with the delicious Adelaide Hills Rosso Vermouth and classic Campari.
Springhill Farm Boozy* Slice × Little Lon Distilling Co. negroni pack: 2 × 150g blocks of Springhill Farm’s Negroni Boozy* Slice (100% alcohol-free) 1 × 100ml bottle of Little Lon Distilling Co. ‘perfectly portioned’ Negroni (27% abv) RRP $44.95 AUD
Royal Stacks is on the move and coming to a suburb near you!
Royal Stacks is hitting the road for Melbourne’s sixth lockdown, with burger locations popping up across the city until September. Promising stacks of flavour and good times, the pop-ups will offer fans a way to get their hands on some burger favourites without leaving a 5km radius.
The tour will feature locations in Avondale Heights and Bentleigh, whilst seeking additional venues and suburbs over the coming weeks.
The next stop will see Royal Stacks heading to State Line Cafe in Avondale Heights on Saturday, 28 August, followed by Good Times Milk Bar in Bentleigh on Saturday, 11 September. This collaboration will feature a limited-edition burger highlighting the partnership between Royal Stacks and Good Times Milk Bar.
Upcoming dates: • Saturday, 28 August at State Line in Avondale Heights from 12pm–9pm • Saturday, 11 September at Good Times Milk Bar in Bentleigh Available for pre-order only via https://order.hungryhungry.com/stacks-popup/menu.
Menu items include: • Burgers ~ Single Stack: $11.90 ~ Double Stack: $15.40 ~ Prince Harry: $12.90 ~ The King: $15.50 ~ Kavorka: $14.90 ~ Miss Elizabeth: $12.00 ~ Regina George: $17.90 • Fries ~ French Fries: $5.50 ~ Cheesy Fries: $6.50
Royal Stacks founder and restaurateur Dani Zeini, who is hailed as the ‘burger king of Melbourne’, has managed to take the global pandemic in his stride. Zeini’s motivation behind the pop-ups is to help keep his staff employed.
“I just want to give them work. Our staff are like a family and we want to make sure we are supporting them the best we can. It’s about getting out there, giving them hours and giving customers all over Melbourne the Royal treatment,’, he said.
Dani Zeini has previously run fundraisers for his staff and has always ensured they have access to a good feed.
Along with its pop-up locations, Royal Stacks is set to open two new locations in Moorabbin and Docklands over the coming months.
To find out more about Royal Stacks and where to catch their latest pop up, follow them on socials: Website | Instagram | Facebook
Hospitality industry unites to save our restaurants, bars and cafés with new national campaign
Tired of watching the hospitality industry suffer from ongoing lockdowns and restrictions with no clear end in sight, some of Australia’s best creative minds have teamed up with hospitality’s best-loved chefs and restaurateurs to plead with people to do the only thing that will save their industry – get vaccinated as soon as possible.
The campaign is aptly called ‘Put a Jab on the Menu’ and was launched nationally on Friday, 20 August, kicking off with a powerful 60-second film featuring many of the industry’s best-known faces. The campaign also features a provocative print, online and radio campaign with national support across major media outlets.
Incredibly, the entire national campaign has been pulled together in three weeks and has cost nothing to make. 100% of time and talent has been donated by some of the industry’s best, and every chef and restaurateur approached instantly signed on to participate and help get the industry back open, with every week of lockdown costing the hospitality industry $428 million in lost bookings and events in Sydney and Melbourne alone.*
One of the first to lend his influence and support was acclaimed chef Guillaume Brahimi, the campaign’s industry ambassador.
Brahimi says, “Chefs and hospitality workers are resilient people – we have to be because what we do isn’t easy at the best of times. Whether it’s a small suburban Thai restaurant, a country pub, a café, a 300-seat fine diner, every person who works in hospitality does it because they want to bring happiness to people by service or food … But, regardless of our shared passion, there’s one thing that we can’t overcome, and that’s empty tables”.
Although the rolling lockdowns and restrictions over the last month made filming an obvious challenge, chefs featured in the campaign are from right around the country, and support from the industry has been unanimous.
They include: Matt Moran, Danielle Alvarez, Neil Perry, Maurice Terzini, Anna Ugarte-Carral, Frank Camorra, Victor Liong, Shannon Martinez, Adam d’Sylva, Ross Lusted, Jacqui Challinor, Alex Munoz Labart, Massimo Mele, Nick Holloway and Morgan McGlone.
Brahimi says: “I’ve been speaking to so many of my friends in hospitality and this time around could be what breaks them. Takeaway doesn’t make money for restaurants not set up for that; they are doing it mainly to keep their teams busy, and for mental health. Vaccination is the only way to save our industry and open it up again, without restrictions. If we don’t get it done, we’re going to lose some amazing businesses.”
Image credit: Ben Shirley
The idea was the brainchild of David Nobay, a creative director, artist and writer with over 30 years’ experience in marketing. Some of his closest friends and relatives are in hospitality, and he was witnessing the devastating effects on them first-hand. Their answer to re-opening was simple: encouraging people who care about restaurants to get vaccinated quickly.
Nobay says: “I believe weaponising your immediate tribe, to tell your own story about COVID and its impact is going to become increasingly vital in our community communications, because it reflects an authentic charisma that simply can’t be recreated by a government committee, however well-meaning.”
Much like the chefs they celebrate, this project has been a labour of love for the many creatives involved in bringing the campaign to life; no more so than the film’s director, Susan Stitt who, before becoming one of Australia’s most awarded cinematographers, owned two-hatted Sydney restaurant, POND, in the nineties, a restaurant that launched the careers of Guillaume Brahimi and Peter Gilmore.
Alongside Nobay and Stitt, the campaign benefited from an incredible team of collaborators, who all gave their time and energy at no cost, including Will Alexander, the founder of Heckler, the production company who helped produce the entire campaign, from film to radio ads, and Jeanine Bribosia, founder and director of The Cru, who has overseen all publicity and the media rollout.
Put A Jab on the Menu launched nationally on Friday, 20 August, 2021.
Credits: Writer/Creative Director: David Nobay Director: Susan Stitt, ACS Media/Publicity Director: Jeanine Bribosia, The Cru Industry Ambassador: Guillaume Brahimi Executive Producer: Will Alexander, Heckler
*Restaurant and Catering Industry Association, August 2021
In the sixth episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the aspects of anonymity, integrity and opinion in the review process.
Date nights and late nights at Elsternwick’s new restaurant and cocktail lounge
From the sibling team behind Armadale’s Mammoth, restaurateurs on the rise Nick and Zac Beerens will soon introduce Elsternwick to Copycat, a restaurant, cocktail bar and date-night spot at the former After The Tears site on Gordon Street, opening its doors in early September.
Positioned alongside the longstanding arthouse picture theatre Classic Cinemas, Copycat is a play on doing nothing new after having learned from the best. Part-owner Nick Beerens explains: “We’re not reinventing the wheel, we’re reinventing date-night. Our restaurant is a representation of what we think is the best in Melbourne hospitality and we are excited to bring it to Elsternwick, a location we feel has been missing a late-night date spot. Copycat is filling that void, offering a place to go for a great meal, a few oysters and a wine, or a nightcap at the bar after seeing a film next door”.
Technē Architects have reimaged the space to offer an alluring dining room, an intimate bar, and a semi-private lounge perfect for late-night canoodling. Forest green hues set the tone, along with textured concrete walls and banquette seating with white marble tabletops. The team has restored the original century-old timber flooring and created a sunken intimate cocktail lounge, and a covered and heated outdoor terrace extends the dining space throughout the entire year.
The European-leaning menu by Head Chef Kevin Middleton (Naked For Satan, Donovans) offers a large portion of vegetarian dishes and is designed to be shared, championing the authentic flavours of the highest quality produce from local suppliers.
Unpretentious and approachable, dishes include: Halloumi and Walnut Empanada, Honey Marinated Spring Bay Mussels, Saffron, Harissa, Red Onion, Sourdough Kingfish Ceviche, Fennel, Ras El Hanout, Coriander, Pomegranate Leek Tarte Tatin, Almond Feta, Hazelnut Dukkah, Red Vein Sorrel Twice-Cooked Half Chicken, Jus Gras, Tarragon Pan-Fried Barramundi Fillet, Pickled Radish, Mojo Verde Braised Beef Rib Cap, Soubise, Herbs, Crispy Shallots Baked Cheesecake, Citrus, Baklava Crumbs Bombe Alaska, Salted Macadamia, Chocolate Spiced Pear & Almond Cake, Maple, Caramel Mousse, Pickled Ginger
Complementing the offering from the kitchen is an extensive drinks menu by Bar Manager Harry Whitelegg (Vue Group) with the help of wine consultant Jane Semple (Goodie Group, Vue de monde, Ezard), presenting a range of well-known Australian wine producers, and drops from lesser-known wineries. There is also a tight selection of European wines and an entirely Victorian beer list.
Eleven produce-inspired cocktails are minimalist and sophisticated, and a 1am liquor license means movie-goers now have a destination for a pre- and post-flick beverage. Named in reference to pop culture, guests will be able to try:
• Pink on Wednesdays – vodka, lemon juice, raspberry liqueur, lemonade, raspberry foam • Rum them Jewels – dark rum, lemon, yellow Chartreuse, Dom Benedictine, house-made fermented pineapple tepache, spicy ginger beer • Velvet Fog – an absinthe and melon liqueur based cocktail locals may remember from After The Tears that is a nod to the building’s history.
“We’ve grown up in Elsternwick and now are taking it into our own hands to create what’s been missing – a place with good vibes, good drinks, and bloody good food,” says Nick.
Matt Moran and Solotel announce the appointment of Thomas Gorringe as the new Executive Chef of Aria, having previously held the role of Head Chef at Pier One’s hatted restaurant, The Gantry. Gorringe will take over the reins from Joel Bickford, as he departs for a new role.
Of the appointment, Moran says: “We’re thrilled to have Tom join our Aria team to head up the kitchen in this exciting new phase for the venue. A key focus for us has been in finding a chef who will not only continue to champion Australia’s finest producers and suppliers and thrive within the fine dining ecosystem of Aria, but who will also challenge us to showcase a new aspect of our offering in leading the launch of Aria Wine Bar. Tom certainly delivers on that. As much as this past year has presented its fair share of hurdles, it’s made us more hungry than ever to swing open the doors and welcome in this new phase for our harbourside venue.”
Gorringe will join general manager Alex Kirkwood in spearheading the creation of Aria Wine Bar, set to launch next year. Offering an alternative to the traditional Aria experience, guests will be able to enjoy wines by the glass alongside a produce-driven snack-style menu, whether stopping by for a casual drink pre- or post-dinner, or pulling up a seat for the evening.
“I’m honoured to be joining Aria in such an exciting time for the venue,” says Gorringe. “Matt and the team have created an incredible legacy of supporting Australian producers and suppliers, which is something that I feel very connected to and look forward to continuing to build on. Having the opportunity to work within one of the leading fine dining restaurants in the country, while also building upon a completely new offering through the creation of Aria Wine Bar is a challenge that I’m really looking forward to.”
The appointment of Gorringe signifies a further progressive shift for Aria in the venue’s 21st year. Gorringe will champion a new direction for Aria, while continuing to build upon the excellence it has established over the last two decades, through a renewed commitment to one of the leading fine dining restaurant offerings in the country.
Park Row, the first fully immersive DC-inspired restaurant experience found anywhere in the world, is now open. Featuring five premium restaurant and bar spaces, Park Row combines multi-sensory storytelling with world-class food and drink that draws from some of Gotham City’s most famous (and infamous) residents, creating a gastronomic theme park for comic book fans and foodies.
Situated within a stunning Grade II-listed Art Deco venue within the heart of London’s theatre-land, guests will step off the streets of Soho and descend into the DC universe via a secret door in Wayne Manor, home to the famous billionaire.
Immersive Whilst the main spaces within the venue are inspired by DC – with a subtle nod to the characters and hidden Easter eggs for those in-the-know – the halo concept, The Monarch Theatre, is a fully immersive restaurant experience, with state-of-the-art floor to ceiling projection mapping and an incredible tasting menu.
PARK ROW With a focus on first-class dining and storytelling, each of the five spaces takes the guest on a journey from the streets of London to the depths of Gotham City’s underworld. Drawing inspiration from some of Gotham City’s most famous (and infamous) residents, including The Penguin, Harley Quinn, The Joker, Catwoman and more, each space has its own signature style providing a whole host of options for guests, from signature cocktails and spirit collections, to dining and live music.
Pennyworth’s This is the home away from home for billionaire Bruce Wayne and named in honour of the Wayne family’s loyal butler Alfred.
Pennyworth’s is an undisputed Art Deco masterpiece, with nods to Alfred’s British past. Eagle-eyed diners may even spot artwork and heirlooms from the Wayne family’s private collection. Signature cocktails include At Your Service, a homage to the beloved butler and the whisky-focused bar includes a rare bottling created for Park Row called Inishtree, named after the Scottish town where Castle Wayne is located. The bar also houses a unique and elegant whisky trolley – a specially designed cantilever system engineered to provide the perfect pour.
The Iceberg Lounge The nightlife in Gotham City is always thrilling especially when spending an evening at the Iceberg Lounge. This stylish and spectacular setting is quite literally the coolest place in Gotham City. Founded and operated by the infamous Oswald Cobblepot, also known as The Penguin, the design indulges his signature quirks with a giant penguin sculpture situated above the bar, and ornithological artworks adorning the walls. Relax in the luxurious banquette seating that curves around this magnificent space, and enjoy food fresh from Gotham City Harbour, as well as live entertainment featuring the likes of the Black Canary (Thursday to Saturday).
Cocktails include Love Me, Love My Umbrella (vodka, dry vermouth, St Germain, lemon juice, strawberry syrup and soda) and a tall, refreshing Iceberg Fizz.
Rogues Gallery Fine art connoisseur and curator Selina Kyle, also known as Catwoman, hosts – with the help of master forger Roscoe Chiara – an exhibition of specially reproduced stolen paintings and sculptures commemorating the DC Super-Villains who call Gotham City home. The restaurant within the gallery is designed in soft, sensual pinks and greens and boasts a menu of culinary masterpieces, giving its elite clientele a treat for the eyes and the palate.
Cocktails include The Blue Boy – a gin, blue curacao and citrus cocktail poured from a painting whose colour gradually drains as the drink fills the glass – and Paying For College, a unique twist on a passionfruit martini. In addition, the restaurant gallery presents the world’s first ‘levitating’ cocktail molecule served over a rose gold plinth. Senses are heightened and gravity defied as the molecule moves through the air ready to be consumed.
Amusement Mile Park Row is no ordinary restaurant and tables will be frequented by trolleys from Amusement Mile, serving up smaller snacks like nitro popcorn, edible helium balloons and nitro ice cream.
Old Gotham City – Opening September A villainous late night no-reservations bar secreted away at the back of Park Row, this den of iniquity boasts creative cocktails, plush decor and low lighting – it’s perfect for a little after-hours entertaining. Signature cocktails include the rum-based Blackgate Batida, served alongside snacks like lobster rolls, fried chicken and caviar.
Food The menu at Park Row is designed by Exec Chef Kim Woodward, formerly of the Savoy Grill and 100 Wardour St. Dishes lean towards the luxurious – including a whole truffled chicken for two, and a stunning steak tartare – but there are plenty of accessible options and fan favourites, including DC’s iconic Big Belly Burger and Bruce Wayne’s beloved Mulligatawny soup. There’s also a seafood focus, with a caviar selection from Gotham City Harbour, along with a seafood platter served in a silver octopus and garnished with whole lobster.
Desserts are by former BakeOff: The Professionals Leyre Pedrazuela and incorporate stunning theatrical flourishes, while subtly linking to key scenes and characters. These include the Cask of Balvenie, a smoked whisky baba with coffee crémeaux, smoked caramel and whisky ice cream as a nod to Bruce Wayne’s ancestral home, as well as the Kiss From A Rose, an ode to Martha Wayne, with a tart garnished at table with nitro frozen petals. For those wanting to share there’s also a flambéed ‘frozen iceberg’ for two, lit at your table, bringing the spectacle direct to the diner’s plate.
Drinks Each of the restaurant spaces has its own bar and signature cocktail list together with a unique drinks focus – Pennyworth’s: whisky and cognac; Iceberg Lounge: vodka and gin; and Rogues Gallery: tequila, mezcal and pisco.
Park Row hosts a carefully curated selection of wines specially tailored to pair perfectly with the menu. A ‘living’ list, it will evolve over time, adapting to new trends in winemaking and sophisticated palates. For those in the know, a private cellar list is also available on request, including some exclusive vintages.
The Monarch Theatre The Monarch Theatre is a 20-seat venue serving an 11-course tasting menu with drinks for £195 per person, subtly paying homage to some of DC universe’s most iconic Super Heroes and Super Villains. Dishes by Exec Chef Karl O’Dell (formerly of Michelin-starred Texture) take guests on a culinary and visual journey with the help of floor-to-ceiling screens and 360-degree projection mapping. Truly a one-of-a-kind gastronomic show, with carefully crafted staging and immersive courses that play with the senses – Gotham City, nor London for that matter, has ever seen anything quite like it.
Created by Park Row founder James Bulmer, The Monarch Theatre experience is designed to trigger specific emotions through the environment of the room and the food on the table that tie into the theatrical narrative of the evening. Highlights include a ‘poisonous’ mushroom made from a rich and earthy parfait; a decadent scallop, oyster, caviar and white chocolate dish topped with gold leaf; a USDA Black Angus tenderloin with truffle fit for the Bruce Wayne dinner table; and edible jewellery.
In DC lore the Monarch Theatre, located in Park Row, was once the epicentre of entertainment for Gothamites until it shuttered its doors following the tragic deaths of Dr Thomas and Martha Wayne in the alley adjacent to the iconic movie house over 20 years ago. After an investment from Wayne Enterprises, The Monarch is now the crown jewel of Park Row, elevating dining and entertainment with an exhilarating restaurant experience unlike no other.
The Monarch Theatre will take reservations Tuesday to Saturday, with two sittings per day for lunch and dinner in July and August, increasing to two dinner sittings (5:30pm and 9pm) in September.
Art With neons by Gods Own Junkyard, sculptures by Jimmie Martin, Ewan Eason and more, Park Row is an art-lovers paradise – all are for sale on Park Row Black, the online shop, along with Inishtree Whisky, Iceberg Lounge Champagne and bespoke chocolates from The Monarch Theatre.
Not to state the obvious, but lockdown sucks. We’re all a bit depressed, and iso life is painfully taking its unsweet toll.
Bala Sanga was a project born out of the darkness of lockdown that aimed to shed some light during these trying times. Whilst being forced to close as the city deals with COVID outbreaks, owners of the gorgeous little eatery Pretty Little decided to think outside the box and create ‘Bala’, a back alley takeaway sandwich joint in the Balaclava hood.
Much like the old days in Melbourne, you need to be ‘in the know ’ to find the place. Hidden behind what is usually the busting Carlisle Street (when not in lockdown), Bala is not visible to the naked eye. In fact, it’s so far off, when you’re trying to find it, you wonder if the rumours of ‘the best salad sandwich you’ve had in your life’ are just a fallacy (much like a ‘snap five-day lockdown’ only lasting five days). Hot tip – it’s not. For those lucky enough to be in the current 5-km radius, keep walking, following the signs and you’ll hit it. You’ll also get a hit knowing you’ve just scoped out the latest cool eatery (double kudos for doing it while everywhere is closed).
The word ‘crowds’ once created excitement, but these days, invokes fear. So, safer to say the queue is just a physical distance line of mask-wearing, hungry-bellied people waiting patiently for a filled bread hit. Thankfully however, that ‘crowd’ atmosphere that we knew and loved still exists, standing invisibly but gallantly in-between the 1.5m.
You’re greeted by Mike and Benny. Despite being in lockdown, they’re happy. Firstly, they’re pretty chuffed they successfully managed to lure you into a laneway (in a non-creepy way). They’ve created a thriving hospitality business in the midst of a pandemic (achieving the near unachievable), and – most notably – they serve you the best freakin’ sanga you’ve had for a very long time. High fives all round (or, these days, elbow pumps instead).
To keep things simple, there are six sanga options (no subs, no swapsies). On a freezing winter day, the hot ‘Thomo’ seals the deal. Dense dark rye, ruby red kraut, an oozy smoked raclette bursting with lush shavings of bbq beef cheek. Devouring the entire package is a commitment, but one you’re happy to make. On a crisp warm day, the “fresh stuff” includes the ‘salad sanga’. Don’t discount it just cause of the beige title. A colourful explosion of vibrant pickled carrot, powerful purple beets and a bright slice of aged cheddar encased in a fluffy grainy bread makes you feel like you’re on cloud nine eating a rainbow.
Code Black coffee has limited milk options (skinny fans turn around here), but whatever your usual preference, it would be silly to miss, as much like the rest, it is downright excellent.
Bottom line: A sanga in a laneway. Thanks Bala. Your simple wisdom puts a much-needed smile back on our lockdown life face.
In response to the extended lockdown in Melbourne, Oriental Teahouse will once again transform its hit in-store board game, Dumplings for Dating, into a special home edition perfect for lovers in lockdown.
Titled Dumplings for Dating at Home, couples spiral through the game board by rolling a dice powered by a QR code, all in pursuit of their ‘Happily Ever After’. What better way to pass the iso hours than enjoying restaurant-quality dumplings while discovering a different side of your significant other through cheeky dares and answering revealing questions throughout the game.
The entire experience is $130, which comes with all the gameboard fixings and a feast fit for two people. The menu comprises mixed dumplings, including ginger prawn, veggie, wagyu beef and lemongrass chicken (8pc), pork and chive dumplings (8pc), ginger prawn dumplings (8pc), char siu pork bao (4pc), Chinese broccoli, and chocolate dumplings (4pc).
The board showcases four stages of gameplay: ‘Break the ice’, ‘Foreplay’, ‘Deep and Meaningful’, then topped-off with a ‘Happily ever after” for the finale dessert round. Nothing is off limits and players can expect to reveal hidden talents, disclose secret confessions, describe their first kiss, or even attempt to feed their partner without using their hands.
Available only in Melbourne via Providoor, order by 4pm for next day delivery to receive all of the fixings expertly prepared by the restaurant, ready to be finished-off at home.
Dumplings for Dating at Home is an alternative feasting experience designed to spice up Melbourne’s extended lockdown. Best enjoyed with a bottle of bubbles with your significant other or housemate, pair the experience with a playlist of choice, and get ready to cook up a dinner featuring some of Melbourne’s most premium dumplings.
First conceived in 2018, Dumplings for Dating is an original concept created by the Oriental Teahouse team incorporating the restaurant’s intimate and social setting and much-loved dumpling menu designed to share. Oriental Teahouse is a household name that provides a world-class teahouse experience that is authentically Chinese but with a modern twist. The space encompasses a day-to-night culinary experience that does not sacrifice the essence of a traditional Chinese teahouse.
Award-winning cheese producer That’s Amore Cheese has gone national, expanding its delivery service so Aussies across most of the country can now have the range of amazing cheeses, deli items, pantry essentials, hampers, cannoli, pizzas and hampers straight to their door.
Whether customers are looking for delicious produce for themselves or a treat for loved ones, the online store has something for everyone.
Well known for its popular cheeses that are made in Melbourne, including mozzarella, burrata and cacio, That’s Amore Cheese supplies to many of Australia’s best restaurants and cafés. A Victorian delivery service launched in March last year and the cheese producer is excited to make the products available nationally.
“Australia asked and we have listened. The That’s Amore team has had so many enquiries about when we are going to deliver interstate but we wanted to make sure our products would be delivered in perfect quality. Now we are ready, and we are so excited that the website is live so people can order from all over Australia,” said Giorgio Linguanti, Founder and Managing Director of That’s Amore Cheese.
“While our delivery service came out of the challenges in the hospitality industry with ongoing restrictions, it has been so well received by customers across Victoria and we can’t wait to be delivering to interstate homes soon.”
The simple website makes it easy for customers to order all their favourite That’s Amore Cheese products and delivery is typically between 2 and 7 days outside of Victoria.
That’s Amore delivery is available in VIC, NSW (Metro Sydney, Southern Highlands & Wollongong, Blue Mountains, Central Coast and Newcastle), ACT (Canberra), QLD (SEQ), WA (Perth) and SA. Customers can check their address with the postcode checker.
Orders over $120 will get free delivery, for orders below $120 metro Melbourne delivery is $15 and all other areas is $24.
Delivery will be via a refrigerated courier service from That’s Amore to the customer, so the cheeses and other produce will stay at optimal temperature.
Five pubs in Brisbane and on the Gold Coast are bringing customers a taste of Ekka from Saturday, 14 August. While the Ekka event has been cancelled, there’s no reason to miss out on the food favourites!
Everton Park Hotel, The Wickham, Buffalo Bar, Wallaby Hotel and Beenleigh Tavern will offer $6 Dagwood Dogs and $6 Strawberry Cones to enjoy until Friday, 20 August. Everton Park Hotel will also be serving up $4 Fairy Floss Bags.
Whether it’s a family outing to the Everton Park Hotel or Beenleigh Tavern, where kids can enjoy the play areas while the parents relax with their Dagwood Dog and drink; a night out with live music at the Wallaby Hotel; watching sport at Buffalo Bar; or catching up with the Queens at The Wickham, there are plenty of options of where to enjoy a Dagwood and cone this week!
Dagwood Dogs and Strawberry Cones will be at the five pubs from Saturday, 14 August to Friday, 20 August. A taste of the Ekka at pubs in Brisbane and the Gold Coast When: Saturday, 14 August to Friday, 20 August Where:
Not to be missed fan favourites and one-off specials in Melbourne this weekend
Hanoi Hannah’s Banh Xeo Taco Pop-up Hanoi Hannah Vol. II – 306 Glen Huntly Rd, Elsternwick VIC 3185 Hanoi Hannah is bringing one of its most popular dishes kerbside – Banh Xeo Taco. Available exclusively this Saturday lunchtime from 12pm–3pm outside Hanoi Hannah’s Elsternwick location, this crunchy dish has all the best bits of a Banh Xeo (Vietnamese crepe) in a convenient and easy-to-eat handful. There are three options available: pork and prawn; tempura eggplant; and turmeric and lemongrass grilled fish. Take a walk and get fed for $12. Get it whilst it’s hot! Availability: From 12pm until 3pm this Saturday (14 Aug) Order: Onsite only at 306 Glen Huntly Rd, Elsternwick VIC 3185
Image credit: Renee Oliver
Meat Frankie’s Weekend Special: A Meat Frankie × 400 Gradi Meatball Sub Meat Frankie 93–97 Lygon Street, Brunswick East VIC 3057 Meat Frankie has teamed up with its Lygon Street neighbour 400 Gradi to create a Meatball Sub special. The new item, priced at $16, sees a Meat Frankie sub bun filled with 400 Gradi’s popular Polpette Al Sugo. Get in quick as this is available for one day only until sold out! Availability: From noon until sold out this Saturday (14 August). Order: via the Meat Frankie website for pick-up and takeaway or through Uber Eats for delivery.
Image credit: Eve Wilson
Ishizuka basement level b01/139 Bourke St, Melbourne VIC 3000 This lockdown Ishizuka’s Single Layer Master Bento box by Creative Director and Michelin star chef Masahiko Yomoda has been a huge hit, especially when paired with a takeaway cocktail by Nick Tesar. Single Layer Master Bento ($135) Ishizuka’s premium, single-layer bento contains the highest grades of Japanese and Australian produce. The contents of the seasonal bento change daily but expect to find a selection of fresh seafood, A5 Kagoshima wagyu, vegetables, pickles, and tamago. Cocktail: Ojisan ($65) Ishizuka’s twist on a premium Old Fashioned. White Oak Akashi Single malt whisky blended with rock sugar and Heiwa Shuzo Furu-Tsuru-Ume ten-year-old, aged umeshu. Serve over a large cube of ice and garnish with orange peel. Three serves in a 200ml bottle. Opening hours: Thursday to Monday, 5pm pick-up or delivery between 3pm–5pm at an additional cost Order: via the Ishizuka website (‘Ishizuka at home’– through reservations), 24 hours notice required
Image credit: Parker Blain
Tokyo Tina’s Banquets on Providoor Tokyo Tina 66A Chapel St, Windsor VIC 3181 Enjoy the best of Tokyo Tina with one of its two ready-to-heat banquets available on Providoor. Meat lovers can sample pork and kimchi gyoza with plum vinegar, pork belly bao and wagyu beef tataki while the veg-friendly banquet delivers broccoli, green chilli, crisped-up avocado in bao and miso-baked cauliflower. Availability: Order before 4pm fornext day delivery Order via: Providoor
Tipico’s Romantic Dinner for Two on Providoor Tipico 242 High St, Windsor VIC 3181 Dress the dining table and get ready to be transported to Italy for the night. Tipico’s Romantic Dinner for two is sure to impress with a menu that includes kingfish crudo, burrata, pappardelle, tortelli, insalata verde and tiramisu. Availability: Order before 4pm fornext day delivery Order via:Providoor
Image Credit: Alex Squadrito
Matilda’s waffle s’more 159 Domain Rd, South Yarra VIC 3141 For an indulgent mid-morning treat, South Yarra locals are invited to fire up their week with Matilda’s wood-fired waffle s’more. With rich chocolate ganache, tangy lemon myrtle and oozing marshmallow atop of a fluffy waffle, it’s the perfect antidote for the lockdown blues. Available from 8am, Matilda’s waffle s’more is best enjoyed with a ST. ALi coffee, now brewing at Matilda seven days a week. Opening hours: 8am–4pm, seven days a week.
Image credit: Alex Squadrito
Longrain Seafood Banquet for Two on Providoor 44 Little Bourke St, Melbourne VIC 3000 Date night is sorted with Longrain’s new offering available on Providoor – the Seafood Banquet for Two. Bringing together South-East Asian influences with the best Victorian produce, Longrain’s Seafood Banquet features smoked trout betel leaf, cured salmon, tom kha and king prawn curry served with Asian greens, ending on a sweet note with a sticky tamarind pudding with tamarind butterscotch for dessert. Inspired by the communal eating philosophy of the Asian table, the dishes are designed for sharing and come with simple instructions to finish at home. Price: $150 per pack ($75 per person) Availability: Order before 4pm fornext day delivery Orders: via Providoor
Hunter St. Hospitality restaurants Rockpool Bar & Grill, Spice Temple and Saké Restaurant & Bar are rolling out delivery and click and collect services in Sydney for customers to enjoy premium restaurant meals in the comfort of their home.
Rockpool @ Home launched in partnership with Providoor on Wednesday, 21st of July, coinciding with the launch of a Spice Temple @ Home service operated by the restaurant team. Saké @ Home, which launched from the Double Bay restaurant with the onset of the hospitality industry shutdown in March 2020, and initially provided a pick-up service, has expanded to include a convenient free delivery option.
Driven to accommodate Sydneysiders’ appetites for takeaway during Sydney’s continued lockdown and the desire to bring as many team members back to work as possible, the three services will see around 35 team members working across the CBD and Double Bay restaurants while NSW restrictions continue.
Rockpool @ Home is Rockpool Bar & Grill’s inaugural takeaway service, which is available Wednesday to Saturday with orders taken via the Providoor website. Customers can opt for delivery or can collect from the restaurant. Orders are currently being taken for delivery and pick-up from Thursday, 22nd July.
Culinary Director Corey Costelloe has selected a collection of classic Rockpool dishes that are easy to finish and cook at home, with simple instructions. Banquet Boxes, for two and four individuals to share, and desserts are also available.
“We have some fabulous in-house aged steaks that are just perfect to eat right now, as well as Wagyu Shin Ragu, Half Eastern Rock Lobster Thermidore, Marinated Whole Roasted Prawns, and Native Greens Spanakopita, which can be paired with our classic sides, including Potato and Cabbage Gratin, Macaroni Cheese and Wood Fire Grilled Creamed Corn with Chipotle Chilli Butter and Manchego,” Chef Corey said.
“For the team, it’s about getting back to work and doing what we love: delivering the finest of dining experiences. We’re thrilled that Rockpool @ Home now delivers the Rockpool Bar & Grill experience to the family home.”
Spice Temple @ Home is ready for delivery and pick-up, and true to Spice Temple’s share-style dining philosophy, there are banquet options, as well as a range of signature dishes, including Spice Fried Chicken Wings, Steamed Eggplant in Three Flavours, Prawn Wontons with Black Vinegar and Chilli Oil, Kung Pao Chicken and Stir-Fried Wagyu Brisket with Baby Eggplant and Dumplings.
Spice Temple’s much-loved house-made cocktails are also available in 250ml and 500ml serves. The delivery and pick-up service is available Thursday to Saturday.
Saké Double Bay has led Hunter St. Hospitality’s takeaway drive for the past 16 months, with its Saké @ Home pick-up service attracting droves of Eastern Suburbs diners. With a dearth of delivery drivers available via external delivery services and reports of long waiting times for customers during the current lockdown, the restaurant saw an opportunity to offer delivery and to bring more team members back to work.
Via the Saké @ Home website, customers can order classic dishes including Saké’s legendary Popcorn Shrimp, Miso-Glazed Glacier 51 Toothfish, Wagyu Skewers and Chicken Karaage. Sushi and sashimi are hand-made to order and are available in convenient platters and feast menus. Pick-up and free delivery are available seven days a week.
Hunter St. Hospitality CEO Thomas Pash said Sydney’s appetite for takeaway was burgeoning with the extended lockdown, and the business was keen to put as many team members back to work as possible.
“These services bring around 35 team members back to work and we hope to see Rockpool and Spice Temple ramp up, which would potentially see larger teams back to work in safe environments,” Mr Pash said.
“Just like our Saké @ Home service, the Rockpool and Spice Temple takeaway offers are likely to continue and expand beyond lockdown as dining habits change and individuals become accustomed to dining at home with premium experiences available to be delivered to their door at a click of a button.”
Milpa Collective, who own and operate authentic Mexican eateries across Sydney (Calita, Carbón, Taqiza and Sonora), and Caribbean-inspired cocktail bar La Palma, will launch three new venues across Sydney from September – Casa Merida, Londres 126 and Santa Catarina.
Casa Merida is in a renovated classic terrace house on Kellett Street in Potts Point – slated to launch on 8 September – showcasing traditional Mayan cuisine found on the Yucatán Peninsula. The 70-seat venue will recreate the feeling of a Méridan-style house, juxtaposing time-worn interiors with chandeliers and luxe gold detailing to create a feeling of history, drawing inspiration from the charm and opulence of renowned Yucatán destinations such as Coqui Coqui Mérida. The menu will centre around classic Mayan dishes such as infladitas, ceviche and cochinita pibil, all utilising the best in local produce. The drinks menu will showcase new Mexican spirits, rare mezcals imported from indigenous communities in Oaxaca and tequilas exclusive to the venue, including top-tier selections of Clase Azul Ultra, 3-4-5 and Casa Dragones at $300–$400 a shot. The cocktail list draws inspiration from the Mérida region’s tropical products and ritual Mayan beverages such as Balché and Saká, along with an extensive list of margaritas and Latin American classic cocktails. The Australian-led wine list will champion organic, biodynamic and sustainable producers, with a selection of international classics such as Chablis, Sancerre and Champagne.
Pablo Galindo Vargas, co-owner of Milpa Collective, says of the expansion: “In essence, Milpa Collective is a celebration of the beauty and vibrancy of our home country, Mexico. It is a rich tapestry of unique cities, flavours, people and experiences. We want to honour that by representing a different part of Mexico in each of our venues. To be able to build on that story with the launch of these three new venues is incredibly humbling. We can’t wait to open our doors and share the vibrancy and diversity of Mexico with our existing community and new communities”.
Opening on Clarence Street in the CBD in late September, Santa Catarina pays homage to Oaxacan municipality, ‘Santa Catarina Minas’. The 100-seat mezcal bar highlights the ancestral cuisine of Oaxaca, through an elegant and modern menu that focuses on traditional Mexican dishes such as mole madre and tetelas, favouring the use of house-made maize. With the majority of the world’s mezcal being sourced from Oaxaca, Santa Catarina will be an opportunity to showcase some of the more rare and authentic varieties, through Milpa Collective’s direct connection to Oaxacan producers who still utilise ancestral techniques through distilling in clay pots. Santa Catarina will have a bar and restaurant, with a large wine cellar and open kitchen, as well as an intimate candlelit private dining room, creating the perfect week-round drinking and dining destination in the CBD.
“Mezcal and tequila are at the heart of all of our venues, but Santa Catarina is an opportunity for us to showcase something really special. We have sourced ancestral mezcals distilled in clay alongside rare and premium tequilas as part of what we call our ‘Mezcal Cazadores de Sabores’ (‘Mezcal hunters of flavour’) approach, and we’re very excited to share them with our community,” says Milpa Collective co-owner Liber Osorio. “We have a great respect for the indigenous producers of Oaxaca, and are committed to representing fair trade, sustainably sourced products through all of our venues, and our beverage offering is a huge part of that.”
Named after one of the most iconic home addresses in Mexico City, Londres 126 is Milpa’s third opening, in Sydney’s new Quay Quarter in late October. A melting-pot of culture, creativity and imagination, the sophisticated wood-panelled ‘gastro cantina’ is inspired by the legendary parties thrown by renowned artist Frida Kahlo at her home Londres 126 in the 1940s. Drawing inspiration from the dynamic food scene of Mexico City, the menu will feature flexible set menus of botanas and mains, using the best in seasonal Australian produce, and complemented by a beverage list that showcases an extensive range of rare wild agave mezcals and high-quality boutique tequilas. Mexican spins on classic cocktails will feature heavily, alongside an Australian-led wine list with top-tier French classics such as Beaujolais, Bordeaux, Sancerre and Champagne.
Casa Merida will open on 8 September, operating Tuesday to Friday: 5.30pm–late; Saturday & Sunday: 12pm–late. Bookings available here.
Santa Catarina will also open in late September, operating Tuesday to Saturday: 12pm–late. Bookings available here.
The stunning Blossom Festival returns to CherryHill Orchards for a spectacular day out | 18 September to 3 October 2021
Yarra Valley’s premier cherry producer CherryHill Orchards will once again welcome visitors to the stunning CherryHill Blossom Festival. Guests can wander through endless rows of gorgeous cherry blossoms, sip on cherry-based drinks, enjoy delicious cherry ice-cream, live music and activities for the whole family. This festival is the perfect opportunity to enjoy the spring weather nestled among a cherry orchard in full bloom, an ideal day out for friends, couples or a great family-friendly activity for the school holidays. CherryHill Orchards is conveniently located only 1 hour from Melbourne CBD.
From 18 September to 3 October, visitors can enjoy the magical sights of Japan right here in Victoria, strolling through the cherry blossoms and soaking up the gorgeous views of the Yarra Valley at CherryHill Orchards. New to the festival, The Posh Palais will be offering guests a unique picnic experience immersed in the blossoming cherry orchard. Guests can pre-book a Luxury Picnic Experience – the most leisurely and picturesque way to enjoy the Cherry Blossom Festival in style, with a fully catered food and beverage package. Alternatively, guests can pre-purchase a premium Uminono sushi box to collect and enjoy at the festival. There is also an option to watch the sunrise in a hot-air balloon over the Yarra Valley with Global Ballooning, followed by a morning in the blossom orchard.
Other Activities: Families can make the most of the school holidays with hands-on workshops. Create a flower crown with Under The Ivy, using traditional floristry techniques among an abundance of flowers. Learn about the importance of bees to the Australian ecosystem and how they help our environment, run by local bee expert Holly Hale. Guests can also decorate their phone with a phone case workshop, using dried flowers, cherry blossoms, fruits and resin.
Tickets & Pricing: Adult: $12.50 Child (Under 14yo): $7.00 * Kids go free weekdays Infant (Under 3yo): Free Family Pass (2 × Adult, 2 × child): $30.00 Veggie Sushi Box: $35.00 | Chefs Pick: $85.00 Posh Picnics: $125pp, minimum of 4 people Blossom & Ballooning Package: $810.00 for 2ppl – Refer to website for workshop prices.
Please Note: Blossom timings may vary as it is dependent on Mother Nature. Guests can book with confidence, as a full refund will be issued in the event of lockdown cancellations.
What to get Dad for Father’s Day? If you’re stuck for ideas like the rest of us, surprise Dad this year with a special boxset of Cremino from Piccolina, featuring all his favourite flavours. These smooth, creamy, melt-in-the-mouth pieces of perfection are guaranteed to make you the favourite this year!
What is Cremino? Cremino is a chocolate made of three layers. The outer layers are traditionally made of gianduja and the inner layer is a creamy flavoured paste similar to a ganache. They are usually shaped like a little cube and are always wrapped in foil. “In Italy you can find them in any form – from bite-sized morsels to huge slabs that you can purchase by the gram or kilo,” owner Sandra Foti says.
Traditionally, cremino was made using gianduja with layers of either coffee, hazelnut, or lemon, but today you can find them in almost any flavour combination.
This year Piccolina have taken it one step further and have created the very first gelato cremino packaged in the ultimate Father’s Day boxset.
The boxset features four special flavours: ~Cremino Classico: Better than Nutella gelato with an inner layer of milk chocolate ganache covered in milk chocolate with roasted hazelnut. ~Cremino Pistacchio: Pistacchio gelato with an inner layer of pistachio and white chocolate ganache covered in white chocolate with roasted pistachio. ~Cremino Torrone: Torrone gelato with pieces of roasted almond and an inner layer of gianduja ganache covered in milk chocolate. ~Cremino Fondente: Chocolate gelato, Fior di Latte gelato with an inner layer of dark chocolate orange ganache covered in dark chocolate.
Each cremino is a generous 4.5cm × 4.5cm × 3cm and serves 1–2. They come individually wrapped in silver foil and packaged in a limited edition Piccolina box.
Limited numbers are available.
Product details: Price: $32 Serves: 4–8 people To secure your boxset we strongly advise customers to pre-order via the Piccolina website or alternatively a limited number will be available to purchase in-store across all locations from Friday, 20 August 2021.
Piccolina Gelateria FLAGSHIP | Collingwood 296 Smith Street, Collingwood Richmond 85 Swan Street, Richmond Hawthorn 802 Glenferrie Road, Hawthorn St Kilda 137C Acland Street, St Kilda CBD Degraves St 32 Degraves Street, Melbourne CBD Hardware Lane 43 Hardware Lane, Melbourne Opening Hours Daily from 12pm until late Website | Facebook | Instagram Hashtag: #PiccolinaGelateria
Fratelli Fresh is stretching the takeaway pizza concept to a whole new level this lockdown, with Dough It Yourself pizza kits enabling diners to build a pizza on par with those created by Fratelli Fresh Head Pizzaiolo William Baffoni.
Rather than a ready-to-eat pizza delivered cooked and boxed, diners can add an entertaining twist to family mealtimes, with sourdough pizza balls ready to be stretched, tossed and topped at home before being served piping hot, fresh from the oven.
Famous for its pizzas, which are built on a hand-stretched sourdough Neapolitan-style crust that boasts a thin layer of crispness and an airy interior, Fratelli is giving customers the gift of creating their own masterpieces at home.
The DIY kit comes with four sourdough balls, house-made pizza sauce, and toppings such as Buffalo Mozzarella, spicy salami, Kalamata olives, ham, sundried tomatoes, roasted peppers, pepperoncini and marinated artichokes. A rocket and parmesan salad and recipe instructions are also included.
The Dough It Yourself Pizza Kit is just one of several meal kits now available to purchase via the Fratelli Grocer website. Customers can choose to pick up from Fratelli Fresh Manly, or have their Fratelli purchases, packed with love and delivered to their home.
Other kits include the All The Ragu Pasta Pack, Blue Swimmer Crab Spaghettini, 12-hour slow-cooked Lamb Shoulder Sunday Roast, and Beef Cheeks with accompanying truffle mash and Dutch carrots.
Those who would rather rest than stretch themselves this lockdown, can take comfort in a range of ready-made dishes, including lasagne (beef and vegetarian), three types of ragu (lamb, beef cheek, and wagyu) that can be paired with fresh hand-cut pappardelle, and a revolving line-up of Chef’s Specials.
Single serves of Tiramisu, slices of Banoffee Torta, and slabs of Lemon Meringue will help sweeten up Sydney restrictions, while a range of ready-to-pour cocktails bring Fratelli festivities to the door. The bottled cocktail line-up includes Eastern Standard, No Way Rosé, Aperol Spritz and a quartet of margarita flavours: Sicilian, Watermelon Chilli, Coconut and Passionfruit. Affordable bottles of Italian red and white wines are also available.
Fratelli Fresh Food & Beverage Director Molly Haranis said the DIY kits offered convenience as well as a fun Fratelli experience for families during lockdown.
“Fun, affordable, and flavour-packed, our finish-at-home meal kits are easy to prepare and bring all the flavours of Fratelli to family mealtimes,” she said.
“Fratelli Grocer promises to alleviate some of the lockdown boredom and food fatigue that families are currently under, but most importantly we wanted to bring our loyal customers a little Fratelli love.”
Fratelli Grocer deliveries are available Thursday to Saturday, with 3pm cut-off the day prior. Pick up is available from Fratelli Fresh Manly (54 West Esplanade) after 4pm, Wednesday to Sunday.
It’s one gold and four silver medals for the team at Gelatissimo!
The results of the annual Dairy Industry Association Awards are in, with Gelatissimo proudly taking home the gold for their amazing Hazelnut gelato along with four silver medals for other great flavours.
This is the second year in a row that Gelatissimo has won gold for their Hazelnut gelato, which is made using 100% Nocciola Romana hazelnut paste created by roasting and grinding Tonda Gentile Romana nuts to produce a long-lasting, nutty flavour and sweet aroma.
“As with all our flavours, we have an incredible dedication to using the finest ingredients,” says Gelatissimo CEO Filipe Barbosa.
“We scour the globe for standout products, whether it’s from Europe as is the case with our Italian hazelnut paste, or closer to home with the Kensington Pride mangoes we use in our mango sorbet.”
Gelatissimo’s four silver medals were awarded for their Candy Wonderland, Choc Honeycomb, Chunky New York Cheesecake and Espresso flavours.
“Each of our flavours goes through months of research and development. From considering the texture and flavour profiles, through to sourcing those key ingredients. It’s a big part of what sets us apart,” says Filipe.
“This is why it’s so wonderful to be recognised for our dedication, especially by such a prestigious industry body.”
To try one of these award-winning flavours simply visit your nearest Gelatissimo for safe pick-up or get a pack delivered through delivery partners Uber Eats, DoorDash, Menulog and Deliveroo.
Gelatissimo flavours and toppings are ready for safe pick-up and delivery for everyone to create their own treat – a fun indulgence for the whole family even in lockdown. Simply book through your usual delivery partner* or visit your local store for safe pick-up.
Their delicious take-home packs come in 500mL and 1L sizes, and with over 50 flavours to choose from, it’s easy to treat yourself in the comfort of your own home.
About Gelatissimo Australia’s favourite gelato, Gelatissimo has been bringing people together to create and celebrate moments of pure happiness since opening their first store in Sydney in 2002. Gelatissimo is constantly evolving its range of great-tasting flavours, made fresh in-store with no artificial colours or flavours. Made using traditional Italian methods, its gelato is available across 41 stores throughout Australia and in 24 overseas locations including Singapore and China, with stores set to open in the US in Texas and Hawaii in 2021.
*Gelatissimo delivers through Uber Eats, DoorDash, Menulog and Deliveroo. Please check with the app to view current delivery areas.
Sydney’s Lotus Dining Group has released its very own beer – a premium Australian Rice Lager specially designed to pair with the restaurant group’s contemporary Chinese dishes.
Created in collaboration with White Bay Beer Co., the Lotus ARL is a clean, crisp and aromatic craft beer that uses rice as the base of the brew, bringing textured notes to the lager that marry perfectly with the group’s rich Chinese food offering.
“Beer is one of the most popular drinks across our Lotus venues, so creating one of our own was a natural step,” said Matthew Stewart, who heads up the beverage program at Lotus Dining Group. “Our new Lotus Australian Rice Lager is all about putting a local twist on the classic combination of dumplings paired with an ice-cold beer.”
To create the ARL, Lotus Group teamed up with White Bay Beer Co. – an independent craft brewery located on Sydney’s Balmain Peninsula – reflecting the group’s continued focus on working with local suppliers.
“Working with White Bay was a no-brainer for Lotus Dining Group. We really believe in what they’re doing, making specialised products using quality methods and ingredients,” said Stewart.
“The beer is cold fermented for five weeks under pressure, which enhances its gentle fruity flavours of apple and pear, matching really well with oily, spicy foods. Using rice gives it enough body to hold up when you’re eating spicy food, but it is still refreshing enough to cut through something like an XO sauce,” added David Lamb from White Bay Beer Co.
Lotus Australian Rice Lager is now available in 355ml cans, or four-packs, for you to enjoy during lockdown through Lotus at Home.
The Point Group, which recently announced the long-term lease of historic Fort Denison in Sydney Harbour and the landmark Shell House building in the heart of Sydney’s CBD, is thrilled to welcome acclaimed chef Joel Bickford as culinary director across the two properties.
Joel, who was executive chef at Aria Sydney for four years, will work closely with The Point’s co-founder and director, Brett Robinson, to create casual and approachable dining experiences at Shell House Dining Room & Terrace and the Sky Bar Rooftop, when they open in October.
Brett says, “I am thrilled to announce one of the country’s most respected culinary talents as the culinary director of these two major Sydney hospitality projects. Joel’s vast experience, creativity and dedication to quality, accompanied by his belief in our vision to create two world-class dining destinations for Sydney, is such an important milestone and gives our team so much confidence”.
Growing up in a small rural town on the outskirts of Sydney’s Blue Mountains, Joel’s less-is-more approach to cooking is rooted in a lifelong connection to nature and a deep reverence for his ingredients and their unique regional qualities. His cooking style showcases seasonal Australian ingredients, with a razor-sharp balance between simplicity, extravagance and innovation.
Joel says, “I am really looking forward to joining Brett and his team at The Point Group. The team’s vision to breathe new life into two remarkable Sydney buildings is so exciting and the perfect next step in my career. It’s a great opportunity for me to challenge myself and work alongside a progressive, dynamic and forward-thinking team of people and I’m excited about creating these important new dining experiences for Sydney at a time when we all need some inspiration”.
Laidback luxury and a nod to the architectural and cultural heritage of the building are the overarching features of the multi-level offering at Shell House, which is due to open in October (pending lockdown restrictions). The Menzies Bar on the ground floor will provide a contemporary take on the classic all-day dining bar and bistro. The Dining Room, on level nine, is the heart of Shell House, and will feature a large open kitchen and light-filled indoor/outdoor dining room and terrace, with a world-class cocktail bar within the iconic 400-tonne clock tower.
The rooftop will showcase a Mediterranean-inspired sky bar with 360-degree views of the CBD.
Located in the middle of Sydney Harbour, with uninterrupted views of the Harbour Bridge and Opera House, Fort Denison Dining – due to open in 2022 – is the next exciting project for The Point Group. The focus for Joel and his team will be to deliver a distinctive perspective on modern Australian dining, showcasing sustainable seafood, local producers and artisans in one of the most unique locations in the country.
Shell House is slated to open in October, pending lockdown restrictions. Fort Denison Dining will open in September 2022.
Dane Richards chats with the inspirational leader behind one of our leading Hospitality Groups, where the saying that people are our greatest asset resonates even stronger during these difficult times.
Society restaurant and Society lounge are now open, and as of Monday, 2nd August, reservations are now open for Lillian Terrace.
• From Monday, 2nd August: Reservations open for Lillian Terrace at Society • From Friday, 6th August: Lillian will open for dinner from 5pm • Monday, 9th August: Lillian Terrace will be open for lunch from 12pm • Lillian Terrace will then be open 7 days a week for lunch and dinner
Lillian Terrace is named after the Melbourne icon Lillian Wightman – the site of her famed fashion store on Collins Street is overlooked by the terrace.
“I remember shopping with my mum as a kid in Melbourne and her telling me about Lillian’s store and the story of this incredible woman. I wanted to pay homage to her legacy as a talented groundbreaking Melbournian. As the 80 Collins precinct developed around the original site of her store, it felt important to honour her contribution to the city she loved and brought such elegance to. I am looking forward to introducing Lillian Terrace overlooking, in her words, this Paris end of Collins Street.” ~Chris Lucas
Image credit: Adrian Lander
The menu at Lillian Terrace differs from Society Dining Room by offering a Eurocentric menu inspired by chef Martin Benn’s early professional career in the UK. Dishes like charcoal-roasted crown of chicken, braised ox cheek or the playful Napoleon Mille Feuille are a nostalgic nod to those early days but are created with the technical detail and expertise chef Martin Benn is known for.
Head Chef of Lillian Terrace is Thomas Woods (ex-Woodland House)
On Thursday, 1 July, hospitality veteran Martin Pirc (Punch Lane, Saint.Urban, Juliet Melbourne) introduced Richmond to WAYGOOD, a relaxed cave à manger celebrating simple, seasonal dining in the space formerly housing Saint.Urban.
“The name WAYGOOD came to me when we stripped back Saint.Urban’s façade and found the name on a steel beam from the building’s original structure; it instantly aligned with our pared-back philosophy,” says Pirc.
Designed by Punch Inc. Executive Chef Nuno Gabriel, the menu will change weekly, offering nourishing, approachable food that will convert one-timers to regulars. Highlights from the opening menu include:
On Saturdays, a concise brunch menu will feature dishes like kimchi fried rice alongside generous drinks packages. A riff on Richmond’s postcode, locals are encouraged to drop by on Tuesday and Wednesday for 3121 specials: $31 for the daily plate and a “neighbourhood pour” of wine or beer, or the daily plate alone for $21.
Embracing the transparency of cellar service, patrons can grab a bottle to-go from the wall of 80 regularly-changing tipples, or are invited to drink it in-house for $25 corkage per bottle. Curated by Chris Broughton (The European Group), the cellar list aims to champion local producers while showing diversity in varietal and price point. There’s a wine club and event program in the works, set to bring makers from the regions to the city in the coming months.
Internal walls from the venue’s previous iteration have been removed, opening the space and amplifying natural light. A palette of soft yellows, honey tones and timeworn timber makes the 45-seater dining room feel welcoming, illuminated by vintage Art Deco table lamps scattered throughout. The curved bar remains a centrepiece, encircled by floating bespoke metal shelves that host WAYGOOD’s abundant wine collection. Outdoor dog-friendly dining is also a fixture of the venue, with space on the terrace for 16 patrons to sit, sip and supper along Swan Street.
At its heart a venue about community, patrons are encouraged to put down their phones and connect, but needn’t worry — they can order a bespoke WAYGOOD film camera from the menu to help them savour their memories.
“People can come as they are and enjoy as they please. We’re hoping it will become a central hub and meeting place for the neighbourhood,” says Pirc.
Package includes valet parking, breakfast for two and free Wi-Fi.
Newly opened Hilton Melbourne Little Queen Street has launched a City Sleepover package for discerning guests to rediscover the best of Melbourne, from just $295. The hotel delivers modern elegance and old-world glamour within the heritage-listed Equity Chambers building.
Check into one of the hotel’s stylish King Guest Rooms, and cosy up on a king-size Hilton Serenity Bed with luxury cotton sheets and duck down bedding. Modern room amenities include a 55-inch HD Smart TV; complimentary Wi-Fi; a contemporary workspace; daily e-news; a mini-refrigerator; coffee amenities by Dukes Coffee; with bathroom amenities by Hunter Lab. For guests wanting a sophisticated dining experience, Luci restaurant located in the building’s former grand banking hall is helmed by talented chef Sam Moore and is an exciting and elegant addition to the city’s famed dining scene. Moore’s characteristic creativity and precision cooking showcases Australian produce with nods to Italy and Europe.
Pre- or post-dinner drinks at The Douglas Bar – an opulent hotel bar offering cocktails, cognacs and an extensive wine and champagne selection – is also highly recommended.
The City Sleepover staycation offer priced from $295 includes:
A one-night stay in a King Guest Room (other room types and suites available) • Valet parking • Daily breakfast at Luci restaurant • Free WiFi • Early check-in (subject to availability) • Late check-out (subject to availability) Booking Period: Now until Tuesday, 31 August 2021 Staying Period: Now until Thursday, 30 December 2021 Book online via: melbournelittlequeenstreet.hilton.com
Hotel History Tour Hilton Melbourne Little Queen Street’s self-guided hotel history tour is open to all guests. It reveals the colourful past and significance of the site over the course of a short walk around the public spaces in the hotel via digital QR codes. There are eight QR codes on tour, which, when scanned using a mobile device, reveal the building’s secrets.
Located on the corner of Little Queen and Bourke Streets, the elegant upscale hotel provides easy access to the city’s recreational and cultural attractions, while also allowing guests to immerse themselves in the hotel’s old-world glamour and modern design.
More Sydney restaurants have joined the Providoor platform, plus there’s a special cook-along with Neil Perry next week.
New restaurants include: · Lankan Filling Station · DOC Sydney · Fratelli Paradiso · Hubert · Alberto · Shady Pines · Baxter Inn · Icebergs · Nour · Bistrot 916 · Otto
As Sydney continues in lockdown, Providoor will be doing a live Instagram cook-along with Neil Perry next Friday, 14 August from Neil’s home. People from NSW, ACT and VIC will be able to order Neil Perry at Home and cook along with him from the comfort of their own homes. To check out how it all works, you can go to @providoor.
Extras can also be added on to your box, to make your night a little more fun! such as native negronis, cold-drip old fashioneds or wine matching.
The menu includes: · Chicken salad with black vinegar and chilli dressing · Tingling prawn salad · Steamed snapper fillet with ginger and shallots · Red braised pork hock and shiitake mushrooms · and a gift from Neil and the team, chocolate mousse
O’Connell’s, one of Melbourne’s first gastropubs, will welcome back esteemed Michelin star and highly acclaimed Middle Eastern chef Greg Malouf for two exclusive events this September.
Greg was previously Head Chef at O’Connell’s in the 90s. His legacy continues to live on at the venue with influences still seen on the menu, as well as one of the function rooms (The Malouf Boardroom) being named in his honour. He is recognised as one of the first Australian chefs to experiment with Lebanese haute cuisine in Melbourne.
For three days in September, Greg will be taking over the reins at O’Connell’s to create a series of extraordinary 10-course banquets celebrating the 20-year relationship with O’Connell’s.
On Sunday, 26th September, Greg will be preparing a sumptuous brunch, with such dishes as his legendary salmon kibbeh nayee, hazelnut falafel, honey-cardamom duck breast and ‘Hand of Fatima’ ice cream.
Sunday Brunch with Greg Malouf at O’Connell’s Sunday 26th September, 1pm Old world, new cuisine – Malouf’s Middle Eastern Banquet 10-course share-style dishes with wine Tickets $199 per person Info & bookings: https://oconnells.com.au/whats-on/greg-malouf-brunch/
On Tuesday, 28th and Wednesday, 29th September, Greg will once again take over the O’Connell’s kitchen to bring guests an evening filled with delicious Middle Eastern food. These will be nights to remember, with oysters and ma’hanni sausages, Lebanese-style prime beef fillet tartare, eggplant delight whipped with gouda and hibiscus pavlova as well as other old favourites and new delights.
The banquets are wine-matched and include the original O’Connell’s za’atar bread sticks with tarragon labne, as well as Turkish coffee and petits fours to finish.
An Evening with Greg Malouf at O’Connell’s Tuesday 28th and Wednesday 29th September, 6.30pm The Art of Mezze Revisited Decadent ten-course share-style menu with wine Tickets $199 per person Bookings: https://oconnells.com.au/whats-on/greg-malouf/
This an opportunity for Melburnians to experience exclusive dining experiences by one of Australia’s most influential and admired chefs in the historic O’Connell’s hotel.
Greg is very excited to be returning to the O’Connell’s kitchen to be bringing these exclusive events to guests. “These unique events have been in the making since 2018. Finally I’m coming back to the birth of Modern Middle Eastern cuisine After 8 years in Dubai and around the Middle East, I’m back to fly the flags for Australia, Lebanon and of course O’Connell’s. Old world, new cuisine.”
After a successful launch in 2020, Aussie Artisan Week (August 16–23) returns to continue its support of local artisans and producers. Aussie Artisan Week founders Pierre Issa and Melissa Altman of Pepe Saya Buttery Co have joined forces with artisans from across the country to encourage all Australians to consciously choose to support, champion and purchase locally made products, buying direct from artisans where they can.
Expanding on its efforts in 2020, which saw a passionate community form, and introduced Australian consumers to a range of artisans and quality products, this year Aussie Artisan Week aims to help define what being an artisan means, elevating these hard-working producers as essential parts of our community.
An artisan is defined as someone who does skilled work with their hands, but Aussie Artisan Week aims to celebrate how integral they are to our community and Australian culture. When you buy from local artisans, you are supporting farmers and small businesses, and you are helping to build community. This sense of community has become increasingly important as artisans – and everyday Australians – continue to grapple with the restrictions in place due to the COVID-19 pandemic across the country.
Aussie Artisan Week calls for Australians to support artisans of all kinds, whether they’re growers, cheesemongers, bakers, wine producers, expert picklers, or even ceramicists, and the call to action is simple:
● Visit your local farmers’ market ● Shop on your local high street ● Buy online direct from artisans where you can
Throughout the COVID-19 pandemic, many local businesses, including Pepe Saya Butter Co, have had to transform their operations after both on-premise and direct-to-consumer sales dropped dramatically with the forced closure of restaurants and growers’ markets, and restrictive stay-at-home orders.
Butter maker and co-founder of Aussie Artisan Week, Pierre Issa, says: “The past 17 months have shown the importance and value of community, and our community has kept us afloat. Not only our customers, but also all of the incredible hard working producers who we work with, or alongside whom we sell our products at farmers’ markets and local stores. From John Fairley at Country Valley Dairy who we buy our cream from to Alex Olsson of Olsson’s Salt, and the many producers we’ve collaborated with on our packs and products on our online store – the collaboration and respect in this community is one of a kind. To be completely frank, we wouldn’t be here without them”.
The success of last year’s Aussie Artisan Week demonstrated that a passion for locally made products exists and the founders hope that as the week continues to grow, so too does the awareness and support for artisans throughout the year.
“We’ve realised that Australians really do value Australian-made, and so we want to help people discover more local alternatives as they do their weekly shopping,” says Pepe Saya Butter Co Director and co-founder Melissa Altman. “We could all do with the reminder to stop a minute before we ‘add to cart’ and think about what we’re buying, where it comes from and who we’re supporting when we buy it. Too often people don’t realise the buying power they have, and some simple changes in the weekly grocery shop can make the world of difference to an artisan and to our economy – particularly now when it’s essential for survival for some of our local artisans. There’s also a real need to preserve some of these old-world artisan techniques before they are lost. Once they’re gone, they’re gone forever.”
This year, Aussie Artisan Week founders have enlisted other Australian artisans to help them spread the message of Aussie Artisan Week, who are available for comment on request, including:
NSW: Pepe Saya Butter Co, Crumpets by Merna, Country Valley Dairy, Mapo Gelato, LouiseM Ceramics, Pecora Dairy, Zokoko Chocolate VIC: Yarra Valley Caviar, Chateau Acid ACT: Ainslie Urban Farm, The Apple Shed TAS: Grandvewe Cheeses, Bruny Island Cheese, Meru Miso SA: Olsson’s Salt, Nice Pickles QLD: Sobah Beverages WA: The Mushroom Guys NT: The Bakery Alice Springs
Aussie Artisan Week runs from August 16–23. In the lead-up to the week, Aussie Artisan Week will be sharing the stories of other artisans on its Instagram (@AussieArtisanWeek) and encourages all Australian artisans and supporters of artisans to get involved by sharing their artisan-made products and purchases, tagging @AussieArtisanWeek and using the hashtag #AussieArtisanWeek. Aussie Artisan Week will continue to update its website to be used as a discovery platform to find brands getting involved, and local farmers markets to visit around the country at: https://www.aussieartisanweek.com.au/
Award-winning developer Pellicano is thrilled to announce that Atlantic Group® will be the major partner in creating a multifaceted hospitality and entertainment hub, home to phenomenal culinary concepts and unique event spaces for the highly anticipated revival of The Goods Shed in Ballarat.
The Goods Shed Ballarat is set to arrive in October 2021 and is a major redevelopment of the heritage-listed historic goods shed adjacent to Ballarat train station, featuring a retail and hospitality area. Also on-site is the new Quest Ballarat Station and a landscaped community and events plaza.
Atlantic Group® will create a variety of spaces, including an all-day dining café, offering wholesome meals showcasing local producers and fresh ingredients. The Goods Shed precinct will be a thriving hub of warm hospitality. There will also be an Asian grab and go kiosk for dumplings and more, as well as lavish event spaces and a theatrette.
Hatem Saleh, CEO and Founder, Atlantic Group® said: “Atlantic Group® has been a leader in the industry for more than 25 years within Metropolitan Melbourne. We are excited to join the community of Ballarat and look forward to making some magnificent memories within this wonderful region of Victoria”.
The Goods Shed Ballarat has been made possible thanks to a $28 million investment from the Victorian Government in the Ballarat Station Precinct Redevelopment.
Member for Wendouree Juliana Addison says the transformation of Ballarat Station Precinct is providing a vital tourism opportunity for Ballarat. “The securing of quality partners for The Goods Shed at the Ballarat Station Precinct is welcome news. This significant project will transform the area into a vibrant community, transport and commerce hub.”
Each event space within The Goods Shed is unique in design and character. Atlantic Group® will cater to a range of social gatherings, parties, weddings, corporate functions and working meetings. The theatrette is designed to showcase independent movies, plays, performances, conferencing, ted talks and more, featuring 308 seats with a state-of-the-art cinema sound system.
Other exciting venues within the precinct include a brewery and gin offering. Ballarat’s own Dollar Bill Brewing and Melbourne bar Little Lon are currently in final discussions.
Visitors can expect the highest level of hospitality excellence at the newly invigorated The Goods Shed, a major development that will create hundreds of jobs for locals.
Nando Pellicano, Managing Director of Pellicano said: “Pellicano went through a thorough process in selecting Atlantic Group. We are absolutely thrilled that they have agreed to get involved so that we can do this beautiful building justice in bringing it back to life”.
A new Pan-Asian Bottomless has arrived at MS.SUE in Footscray!
Previously only open on Thursday, Friday & Saturday nights, MS.SUE has risen in popularity in 2021, now keen for some daylight ambience – which will be just as much a vibe as night-time!
The Bottomless menu includes three dishes (including the iconic, Insta-famous ones), plus 90 minutes of unlimited cocktails (boozy ones, at that!) for $75pp.
With a menu unique amongst their traditional Viet competitors in Footscray, MS.SUE delivers a contemporary spin on Asian classics. What can customers expect? Subbing taco shells for crispy nori sheets and bao stuffed with mi goreng crumbed fried chicken are the menu highlights.
Let’s talk cocktails! MS.SUE isn’t about the typical Espresso Martini and Aperol Spritz situation, instead offering a Strawberry Prosecco Spritz and their Old Saigon with a hit of aged rum. House wines and Asahi beers complete the drinks menu.
Bringing his family traditions into 21st-century Melbourne, owner Jack and his wife Janet are pumped to introduce Bottomless to MS.SUE. Starting as a once-off event at the end of July, its frequency will increase as the demand calls for it – and they’re gearing up for Bottomless to become a weekly occurrence.
The Ski Chalet on the Terrace pop-up has launched at Fitzy’s Loganholme and it is the perfect destination to cosy up and enjoy food and drinks with friends and family this winter.
Guests can enjoy spiked hot chocolate, mulled wine or winter cocktails such as S’moretinis and Winter Margaritas paired with the small bites menu.
Or, there’s a delicious Chalet Share Dessert featuring berries, marshmallows, cookies, brownies, pretzels, banana bread and warm chocolate dipping sauce.
Plus, there’s live tunes on the terrace every Friday from 5pm.
With August bringing cooler temperatures, check out these five winter warming spots next month. From ski chalet pop-ups to boozy hot chocolate, here is a selection of winter-inspired activities plus delicious, spiked drinks & bites to try before the season comes to a close.
Image credit: Shon Productions
Riverland 167 Eagle Street, Brisbane QLD 4000 Bottomless Apres-Ski – Riverland has brought the ski slopes to Brisbane this winter with its retro ski lodge pop-up, complete with a winter warming bottomless Apres-Ski package! The 2-hour package includes bottomless beverages of mulled wine, buttered rum, soft drinks and juices and a food item from one of the four street food vendors (Fat Daddy’s Smokehouse, SoCal Tacos, Zabar’s Kitchen and Yum Yum). Plus, there’s a chair lift photo wall and cosy corners for guests to cuddle in. Sun to Thurs 11am–2.30pm and 5.30pm–8.30pm | Fri & Sat 11am–8.30pm Bookings essential https://riverlandbrisbane.com.au/events/retro-ski-lodge/
Fitzys Loganholme Bryants Rd & Pacific Hwy, Loganholme QLD 4129 Ski Chalet Pop-Up – Guests can cosy up on the terrace at Fitzy’s pop-up Ski Chalet and enjoy delish spiked hot chocolate, mulled wine or winter-inspired cocktails (think S’moretinis ad Winter Margaritas), plus delicious desserts to keep them warm. There’s a small bites menu and an amazing ‘Chalet Share Dessert’ featuring berries, marshmallows, cookies, brownies, pretzels, banana bread and warm chocolate dipping sauce. https://riverlandbrisbane.com.au/events/retro-ski-lodge/
Cleveland Sands Bloomfield St & Middle St, Cleveland QLD 4163 Winter Igloo Garden – While the weather is cooler across Brisbane, there’s no better time to warm up inside a private Igloo at Cleveland Sands Hotel! Guests can dine with friends and family from the cosy comfort of their very own Igloo, complete with an awesome range of seasonal bites, dessert tasting board, and winter warmer drinks. https://clevelandsands.com.au/winter-igloo-garden/
Fridays 123 Eagle Street, Brisbane QLD 4000 When guests visit Brisbane’s renowned riverside dining spot they enjoy 180-degree views of the Brisbane River and the iconic Story Bridge. And, this season, they can get their hands on Boozy Hot Choc and a Smoky Hot Apple Cider. There’s delicious bites from the seasonal menu and the ultimate drink choices to keep everybody warm this winter. https://fridays.com.au/
|Regatta Hotel 542 Coronation Drive, Toowong QLD 4066 Winter in the Vineyards – The Regatta Hotel Courtyard has been transformed into a wintery vineyard and from Wednesday to Sunday, there’s mulled wine on the menu from 11:30am. On Sundays, from 12pm–5pm, guests will find the mulled wine cart featuring three mulled wine flavours – classic mulled wine, mulled apple cinnamon cider and mulled rosé. There’s a range of tasty delights on offer including a Ploughman’s Picnic. https://regattahotel.com.au/portfolio/winter-in-the-vineyards/
The Westin’s cheesy iteration of high tea is dressing up for truffle season.
The Westin Melbourne’s iconic iteration of high tea – High Cheese – in collaboration with premier cheesemonger Anthony Femia of Maker & Monger, is getting even more decadent with the launch of a limited edition ‘Truffle Takeover’ menu, just in time for peak truffle season. Launching Sunday, 1 August and running for one month only, indulge in three tiers of truffle and cheesy goodness to help you fight the last leg of Melbourne’s winter chill.
The arrival of truffle season means that The Westin’s Executive Chef Michael Greenlaw and Femia are able to take things up a notch. “Truffles are at their best during July and August, so we couldn’t pass up the opportunity to take these dishes to the next level with a dedicated Truffle High Cheese menu,” says The Westin’s Executive Chef, Michael Greenlaw.
All the classic mouth-watering High Cheese dishes will be on offer, but will feature a twist, topping or hint of these magnificent rare fruits that are worth their weight in gold.
Think shaved black truffle added to the baked Le Duc Vacherin with garlic, thyme and wine, served with quinoa, soya and amaranth sourdough. While the showstopping L’Artisan Grand Fleuri brie is layered with sautéed mushrooms and leeks in oloroso sherry, and will be appropriately dressed with fresh black truffle.
For those with a sweet tooth, the already perfect walnut praline madeleines filled with whipped Marcel Petite Comté will remain on the menu but will be served with fresh black truffle and honeycomb.
The High Cheese Truffle Takeover menu is an extra $40 per person (on top of the $98pp for High Cheese) and includes free-flowing Vittoria Coffee blends, Jing Tea herbal infusions and hot chocolate. The much-loved South Australian winery Bird in Hand will, of course, continue to perfectly match each savoury and sweet cheese and truffle course; including a 2017 Chardonnay, a 2015 Honeysuckle Riesling, and a 2021 Pinot Gris.
Brace yourself truffle lovers, the High Cheese Truffle Takeover menu will launch in the Lobby Lounge in heart of truffle season, on Sunday, 1 August, and be available from 11am–8pm. But get your skates on, because just as the gorgeous black nuggets of gold are, the Truffle Takeover is only available for a limited time and will conclude on Tuesday, 31 August.
The original High Cheese menu is also still available, but hurry as this also ends on 31 August.
Guests will ‘travel’ the globe tasting rums from around the world at the Regatta Hotel on Wednesday, 11th August with The Walrus Club’s Rum Royale event.
A rum passport on arrival will allow guests to taste 12 samples of some of the world’s greatest rums, including those from the Dominican Republic, Fiji, Nicaragua, Barbados, NSW and Cornwall UK.
Over 40 fine rums will be showcased from brands including (but not limited to) Diplomático, Plantation rum, Doorly’s, Rum Co. of Fiji, Compagnie des Indes, Matusalem rum, Dictador, Dead Man’s Fingers, Flor de Caña and Husk Distillers.
Tickets include access to the rum stalls, a take-home Glencairn tasting glass and two food items – jerk-spiced pork bowl from the smokehouse food stall and a charcuterie plate. Plus, live music will entertain.
The Walrus Club is a unique venue, an underground den hidden away underneath the Regatta Hotel. The perfect spot for a rum celebration.
What: Rum Royale – tasting rums from around the world Where: Regatta Hotel, The Walrus Club When: Wednesday, 11 August (Ekka Show Day), 3pm–7pm Price: $59pp https://regattahotel.com.au/portfolio/rum-royale/
Guests can dine in a magical igloo under the stars and enjoy a three-course share-style menu for just $49 per person. The menu boasts everything from pan-fried salmon and chargrilled sliced rump to grilled satay skewers, then finishes off with a delightful dessert selection including caramello brownie and cheesecake. Top it off with a spiked hot chocolate!
A kids’ ‘build your own’ menu with meal, juice and dessert is available for $15.
Igloos are available for 2–6 people Monday to Sunday for two hours at either 5.30pm or 7.45pm. Bookings essential.
There’s lots happening at the Regatta Hotel in Toowong this winter.
Winter in the Vineyards, Wed to Sun until end August
Winter in the Vineyards will continue until the end of August.
The Regatta Hotel open-air courtyard has been transformed into a beautiful pop-up for the winter months! Winter in the Vineyards sees guests sipping mulled wine and savouring locally produced antipasto in a wintery vineyard setting!
There’s a range of tasty delights, including baked Jersey brie, goats cheesecake with sesame pastry crust to the ultimate Ploughman’s Picnic! The Ploughman’s Picnic serves two and includes a large salumi share plate, a bottle of wine and a take-home picnic blanket!
Guests are invited to the winery setting in the Courtyard to enjoy wood-fired pizzas, and a glass of Pinot or hot mulled wine. Think the ultimate Italian pizza, including a Nutella dessert pizza!
Benjam Band will entertain with live music. The perfect Sunday afternoon Free entry and no reservation required.
As Melbourne adjusts to another lockdown, That’s Amore Cheese is lifting people’s spirits with cheese – and you can pick your preferred delivery date for up to five weeks’ time!
And it’s not just That’s Amore Cheeses that are available, there are also hampers and packs, deli items, pantry items, ready meals made by The Cheesery café chefs, and drinks.
Organisers of the Food & Hospitality Queensland trade exhibition have announced the event will be moving to new dates in October to ensure it can run at full strength. The show will now run from 10–11 October 2021 at the Brisbane Convention & Exhibition Centre.
Exhibition Manager Liz Shaw says: “we made this decision in the best interests of exhibitors and visitors. This short delay allows the show to run safely and successfully. It is an incredibly important event for the food industry and this change will only make it bigger and better”.
All the seminars, conferences and competitions associated with this exhibition will also be moving to the new dates. These include the Queensland Chef of the Year, Chef Success Workshop, Brisbane Café School and Aged Care Catering Summit.
Shaw says, “the food and hospitality industry is ready to reconnect and rebuild. This show will be perfectly timed to deliver those new ideas, new products and new technology that will help local food and hospitality outlets to get back to full strength.
“We have over 200 exhibitors with the latest food, drink and equipment. We also have free seminars and the finals of the Queensland Chef of the Year. There is so much for people to see. It is the only dedicated food industry show in the Sunshine State so we expect a huge turnout.”
Exhibitor, visitor and conference registrations will all roll over to the new dates. Organisers are now contacting participants with details.
If you have not yet registered then now is the time. Entry is free but you must be over 16 and work in a food or hospitality business. For more information on visiting or exhibiting go to www.foodandhospitality.com.au or call the team on 03 9999 5460.
Spanish chef Xanty Elías has won the Basque Culinary World Prize 2021 for his initiative “Los Niños se Comen El Futuro”, which works to educate the next generation about healthy eating.
Xanty has immersed himself in social projects to benefit the region. In 2017 he co-founded “Fundación Prenauta” with other local businesspeople, a non-profit that partners with community members to promote economic growth, providing consulting services and projects facilitation across the founders’ fields of expertise. Prenauta’s projects include a start-up incubator to source funding for entrepreneurs in the region.
Elías also educates children in the region about healthy eating. He believes that it’s possible to promote health and reform the way people think about and interact with food.
To address this, in 2018, “Fundación Prenauta” launched “Los Niños se Comen El Futuro”, an initiative that collaborates with companies and institutions throughout Andalusia to provide cultural education in schools. The programme teaches students traditional Andalusian recipes and shows them how to apply academic subjects like mathematics and chemistry to cooking, as well as educating them about healthy and sustainable eating. As part of the programme, chefs visit schools to deliver masterclasses. In the 2019/20 academic year, the programme reached over 15,000 schoolchildren across more than 100 schools in Andalusia. Elías hopes to expand “Los Niños se Comen El Futuro” throughout Spain at a national level.
Apart from that, it is important to mention that Xanty Elías’s former restaurant, Acánthum, in the Andalusian province of Huelva, was the first restaurant in the Spanish province to earn a Michelin star, and that his latest project, the soon-to-open Finca Alfoliz, located in Aljaraque, will be a restaurant fully focused on sustainability.
In addition to Elías, the BCWP jury also recognises the work of two chefs, granting special recognition to:
Kia Damon (United States of America) Ana Estrela (Brazil/Italy)
The BCWP, now in its 6th edition, continues to bet on the transformative power of gastronomy by sharing inspiring stories of chefs who are spearheading social change beyond the kitchen. In each edition of the prize, through the winner and special mentions, the BCWP takes the opportunity to send a message and for the international community to examine the different areas in which a chef can add value to their community. In this edition, they have done it by highlighting food education, in addition to areas of social integration linked to immigration and the diversification of talent.
Gastronomy is a transformative force even in the most challenging contexts. For this reason, the Basque Culinary World Prize seeks to celebrate the way that chefs are using gastronomy as a tool to promote advances in areas ranging from social innovation to food education.
The Basque Culinary World Prize announces a winner and two special mentions reiterating its interest in highlighting the current challenges and identifying profiles of entrepreneurial chefs with a passion for excellence, as well as innovative, creative, and tenacious chefs, who are committed to their community.
The Basque Culinary World Prize is a unique €100,000 award for chefs around the world whose work has transformed society through gastronomy. This pioneering award – created in 2016 by the Basque Government and the Basque Culinary Center – honours chefs who are utilising their knowledge, talent, creativity, and strength to create positive change.
The winner is chosen by a jury made up of the world’s most influential chefs. Chaired by Joan Roca (El Cellar de Can Roca), the jury also included renowned names within gastronomy such as Gastón Acurio (Acurio Restaurants), Elena Arzak (Arzak Restaurant), Manu Buffara (Manu), Dan Barber (Blue Hill Farm), Dominique Crenn (Atelier Crenn), Enrique Olvera (Pujol), Trine Hahnemann (Hahnemanns Køkken) and Yoshihiro Narisawa (Les Créations de Narisawa).
Image credit: Xanty Elias
Responding to his win, Xanty Elías said: “I am happy and very grateful to the Basque Culinary World Prize. It is a wonder to show that gastronomy and chefs can make society evolve towards a better future, where gastronomic culture has real value from the beginning of teaching. Los Niños se Comen El Futuro was born from the need to ‘share’ knowledge with the consumers of tomorrow, through a subject at school, at the same level as the other core subjects, helping to generate awareness and better habits. Empowering children to make conscious decisions about the food that they eat while still a child is the basis for a healthier and more sustainable future”.
Joan Roca, Chair of the Prize Jury, said: “Xanty’s work reflects the interest that chefs in so many parts of the world have in making gastronomy finally become part of the education that our society demands, instilling values in those who will be the future tomorrow. Children everywhere deserve to have the tools necessary to learn the true value of food, as an indispensable source for life but also as a catalyst for preserving cultures, heritages, and identities.
“For years, activists of all kinds have insisted on the incorporation of educational content related to food as a fundamental component of educating the next generation, from Alice Waters (and her Edible Schoolyard project) to people like Xanty Elías, who continues that international effort in Andalusia.”
Bittor Oroz, Deputy Minister of the Department of Economic Development and Infrastructure of the Basque Government, said: “The challenges facing the planet are global; the challenge of feeding a population that is estimated to be 10 billion people by 2050, climate change, pressure on natural resources, food waste, and more. The Basque Culinary World Prize offers us the opportunity to meet and connect with realities around the world with a common purpose, to use gastronomy as a transforming element in the face of some of these challenges. This award is part of the Euskadi–Basque Country comprehensive strategy. A country brand, which, based on strengths and singularities, positions the Basque Country as a relevant actor at the international level, jointly responsible and committed to the global agenda and sustainable human development: a singular, welcoming, resilient and innovative country that works together, cooperating as a global Basque community”.
Joxe Mari Aizega, Director General of the Basque Culinary Center, said: “Given the boom that gastronomy has experienced in recent decades, the role that our sector is called to play in society has become especially relevant. That is why, in its 6th edition and coinciding with the tenth anniversary of the Basque Culinary Center, the Basque Culinary World Prize aspires in 2021 to connect with reality and evolve to delve into inspiring characters such as Xanty, Kia, and Ana. Three exemplary professionals who have known how to take advantage of their knowledge, entrepreneurial vocation, creativity and will influence society by furthering sustainability, social integration, and diversity through gastronomy”.
Enrique Olvera, BCWP Jury Member and Executive Chef at Pujol Restaurant, commented on Kia Damon being named a special recognition chef, saying: “We live in times in which it is essential to guarantee access to healthy food for all sectors of the population, especially the most disadvantaged. Kia’s work takes care of that, of rethinking and repositioning good cuisine, so that it is not an exclusive matter of chefs and restaurants but a shared, wide and diverse space”.
Gastón Acurio, chief Jury Member, stated that: “Ana Estrela’s work exemplifies the effort to integrate people and their cultures through cooking, dignifying the work of people who reach borders that are unknown to them, in complex situations, bringing them closer to the society that welcomes them in spaces of mutual recognition. Although it is an experience in Italy, its history makes you think of your own country and how wherever you are there are people who hope to be integrated and how cooking can provide necessary contexts of empathy where we can take care of ourselves, love us and understand us”.
SPECIAL RECOGNITION BIOGRAPHIES:
Kia Damon is a rising star in America’s culinary scene and a powerful advocate for diversity in gastronomy. After noticing that the gastronomy sector was dominated by white, cisgender men, Damon founded the Supper Club from Nowhere as a response to the lack of visible black women in the industry. The initiative brings chefs and farmers together to combat food injustice and provide fresh produce to those in need. During the COVID-19 pandemic, Supper Club From Nowhere has focused on providing care packages to elderly people who have had difficulty accessing groceries. Damon also founded Kia Feeds the People and Auxillo, two non-profit organisations committed to combatting food apartheid and facilitating access to food in “food deserts” (generally African–American communities with few convenient places to obtain healthy food). Both organisations aim to provide not only food, but also culinary education to underserved communities in New York City. In recognition for her efforts, she was recognised as one of 16 Black Chefs Changing Food in America by the NewYork Times and was recently named on Forbes magazine’s 2021 30 Under 30 in Food and Beverage list.
Ana Estrela, a Brazilian-born former dancer and choreography assistant for several Afro–Brazilian dance groups, founded the Origins Cultural Association in Bari, Italy to promote Brazilian culture through various artistic and culinary events. Through her work at Origins, Ana came to recognise the power of gastronomy to generate common spaces where people from different cultures can come together through food. This recognition, alongside her passion for helping refugees who are too often marginalised, led her to create Ethnic Cook. Founded in 2013 and run exclusively by women, Ethnic Cook is a space where female immigrant chefs of fifteen different nationalities come together to build cultural bridges by sharing recipes from their countries of origin with the people of Italy. Ethnic Cook provides culinary training, encourages female entrepreneurship, and stimulates cultural understanding. These amateur chefs create extraordinary themed dinners and provide an overview of the culinary history of each country for events, including private parties and coffee breaks, in addition to running cooking classes for local children.
Basque Culinary World Prize 2021: Winner Selection Process
Nearly 1,000 nominations and 600 candidates have made up the analysis axis of an award assumed by the press as the “Nobel of Gastronomy”, supported by academics and experts of international prestige, including some of the best chefs of our time.
The 6th edition of the Basque Culinary World Prize received nominations from professionals in the gastronomy sector from around the world. To be considered for the award, chefs had to be nominated by another professional working in the world of gastronomy.
For two months, professionals and institutions in the industry nominated chefs from all over the world who have demonstrated that gastronomy can be an engine for positive change in areas such as innovation, education, the environment, and health. The Technical Committee, formed by an interdisciplinary group of experts, selected some of these characters, leaving in the hands of the jury the responsibility of choosing the winner of the Basque Culinary World Prize 2021.
This August, celebrity chef, television presenter and international restaurateur Sarah Todd will join Crown Melbourne to host an unmissable pop-up series of events, as part of Melbourne Food & Wine Festival’s (MFWF) debut Winter Edition.
Todd will host two special evenings on Friday, 20 August and Saturday, 21 August within Evergreen at Crown Melbourne. Following extensive culinary adventures living and travelling throughout India, Todd has curated a fragrant five-course banquet menu alongside matched wines, inspired by the country she calls her second home.
“I’m so excited to be taking over Evergreen’s open kitchen for this year’s MFWF Winter Edition. Given travelling overseas is a distant memory for many right now, I’m looking forward to transporting diners to India with a creative interpretation of its traditional fare and bold flavours,” says Todd who promises this will be an Indian feast like no other.
“Australian produce is truly some of the best in the world. A huge focus for me will be showcasing those beautiful ingredients and creating a fine dining celebration of modern Indian cuisine which most people don’t get to experience outside of India.”
In addition to the Sarah Todd series, Chef On Saengyojanr of Ging Thai will also host an interactive masterclass as part of the MFWF program, sharing her knowledge on authentic Thai ingredients, flavours and recipes. Chef On’s interactive masterclass, aptly named School of Wok, will be followed by a banquet-style lunch featuring an abundance of tasty delights, including Thai spicy pork with mixed herb salad and crunchy rice, Mummy On’s green chicken curry with jasmine rice and more. Recipe cards will also be available to all guests, ensuring they can easily recreate her signature Thai dishes at home.
During a time when international travel has been restricted, Crown Melbourne’s Executive General Manager of Food and Beverage, Enda Cunningham, says he’s proud to continue Crown’s efforts to hero Melbourne as Australia’s food capital and bring international culinary experiences to Victoria.
“We are the culinary capital of Australia and our voracious appetite for diverse dining experiences has been somewhat inhibited over the last 12 months. We are determined to play our part in rebuilding Melbourne as the food capital of Australia by bringing world-class talent and interactive, innovative experiences to our venues,” Cunningham says.
Tickets across MFWF’s Winter Edition events at Crown Melbourne are now on sale.
Premium meal delivery service Providoor is expanding to New South Wales, launching this week for deliveries for the weekend.
Providoor will launch with an impressive menu of partners, including Cirrus, Monopole, Yellow, The Apollo, Cho Cho San, Icebergs Dining Room + Bar, Golden Century, Spice Temple, Rockpool and CicciaBella, with more to be announced soon.
Prepared by restaurant chefs and delivered via certified cold freight, the at-home meals eschew the ready-to-eat status quo, to be finished by the customer in their own kitchen, actively involving people in a premium cooking experience and giving them as close to an in-restaurant meal as possible.
Providoor was founded by Melbourne-based chef Shane Delia in 2020, and in the last 12 months has driven more than $40 million in revenue back into restaurants, delivering 512,000 meals, with 70% of customers trying a restaurant for the first time through Providoor. Melbourne restaurants on the platform include Cumulus Inc., Supernormal, Maha, Entrecôte, Longrain, Gingerboy and Guy Grossi’s Grossi A Casa.
Providoor founder and chef-owner of Maha, Shane Delia, said: “I’m beyond thrilled to be expanding Providoor to New South Wales. Our initial plans had us launching later in the year, however with much of the state under tough lockdown restrictions we’ve fast-tracked that. Sydney is home to some of the best restaurants in the world, and after the success so many Melbourne restaurants continue to see on the Providoor platform, I’m looking forward to Sydney restaurants seeing similar results”.
An industry-led solution to a broken delivery model, with hot meals often being delivered by unreliable third-party delivery services, Providoor has been developed by chefs and restaurateurs with a quality product as top priority, as well as fairness around fees. Providoor takes just 15% commission, unlike other food-service delivery platforms that charge venues up to 35%. Providoor completely reworks the home delivery model to ensure high-quality meals are enjoyed as the chef intended.
Chef and owner of the Bentley Restaurant Group Brent Savage said: “Last year amid lockdown we moved quickly to an at-home offer. The biggest hurdle was how to get our food to the diner at home. Providoor is providing that solution. It will not only ensure our food is delivered to the standard we want, but it will also help us reach a new audience”.
Icebergs owner Maurice Terzini said: “Providoor is giving us a platform that will deliver our product to the same standard as we would in our restaurants. It is also generating another stream of revenue that can only add value to our restaurants in the future”.
The global COVID-19 crisis hit the local restaurant industry hard, forcing a reimagining – from top to bottom of the industry – in the future of dining both on premise and at home. Providoor is not a temporary COVID-19 fix – founder Delia believes Providoor will have a place beyond the pandemic.
Delia said: “Providoor wasn’t set-up as a quick fix. We have a long-term strategy and our expansion to New South Wales is the next step. Providoor offers a connection with the at-home diner to the chefs and quality meal they are after”.
Providoor takes orders by 4pm for next day delivery in Sydney Metro, regional NSW and Canberra. Food is delivered certified cold freight for a flat $16.50 delivery fee.
About Providoor Founded by Shane Delia, premium delivery service Providoor launched in Melbourne in 2020 with some of Melbourne’s best restaurants on their roster, including Di Stasio, Entrecôte, Maha, Flower Drum, Cumulus Inc, Tipo 00 and Supernormal.
A new trophy in honour of an Australian wine industry icon, and innovative new state-based trophies lead a number of changes as The Royal Agricultural Society of Victoria (RASV) announce that entries are now open for the 2021 Royal Melbourne Wine Awards (RMWA).
The RMWA annually celebrate and recognise the best wines across Australia with up to 35 trophies presented to the champions of each category, including the coveted Jimmy Watson Memorial Trophy, which is awarded to the Best Young Red Wine of the 2019 or 2020 vintage, and the François de Castella Trophy, which is awarded to the Best Young White Wine of the 2019 or 2020 vintage.
This year, the RMWA will be judged over five days at Melbourne Showgrounds, from 11–15 October 2021 with RASV CEO Brad Jenkins excited to bring together some of the country’s most exciting and accomplished winemakers and producers to judge the finest Australian wines.
“For more than 135 years, the Royal Melbourne Wine Awards have attracted the best winemakers from around Australia to benchmark their wines against industry standards, seek advice from an independent panel of experts, and promote and market award-winning products using the Royal Melbourne Wine Awards’ seal of excellence.”
The RMWA is overseen and shaped by a committee who work closely with RASV to develop the future direction of the program. The committee features some of the Australian wine industry’s most highly regarded professionals, including Samantha Isherwood (Chair), Matt Harrop (Chair of Judges), Emma Brown, Jeni Port, Melanie Chester and Mark O’Callaghan.
“The Royal Melbourne Wine Awards are so highly valued and respected by the Australian wine industry because they continue to adapt and introduce new ways to celebrate and recognise wine whilst providing a platform to improve quality and inspire innovation,” concluded Brad.
In collaboration with the RASV, the committee has introduced some innovative changes to the program that includes greater recognition of Australian Chardonnay with six new state-based trophies.
The new state-based Chardonnay trophies will be awarded to the highest scoring gold medal-winning Chardonnay wine from each state as follows – Best New South Wales/ACT Chardonnay, Best Queensland Chardonnay, Best South Australian Chardonnay, Best Tasmanian Chardonnay, Best Victorian Chardonnay, and Best Western Australian Chardonnay.
Also new in 2021 is a trophy for Champion Victorian Winery that replaces the Victorian Wines of Provenance Trophies. Single varietal Cabernet Sauvignon wines will now be eligible for the new Best Cabernet Sauvignon, and the Cabernet Sauvignon-dominant blends will now be eligible for the new Best Cabernet Sauvignon Blend trophy.
Along with these exciting changes, the RASV recognises the ongoing challenges of the COVID-19 pandemic. In consultation with the RMWA Committee, the RASV has adapted how the Awards will be conducted to ensure it will be delivered under COVID-safe guidelines. Whereas in an ordinary year the judging panel would be made up of a mix of interstate, and local judges, this year’s RMWA, with COVID-safety in mind, will be judged by Victorian-based judges.
This year, the Awards are remembering and honouring the contribution of Dr Anthony (Tony) Jordan, OAM.
Dr Jordan passed away in August 2019 after a lifetime of involvement in the wine industry, most notably for establishing Domaine Chandon Australia in the Yarra Valley in 1985 and in doing so, establishing one of Australia’s most celebrated and successful sparkling wines.
Awarded for the first time in 2021, the Dr Tony Jordan Trophy for Best Sparkling recognises Dr Jordan’s lifetime contribution to the Australian wine industry and the Royal Melbourne Wine Awards.
RMWA Committee Chair, Samantha Isherwood is pleased that the Awards will recognise the contribution of Dr Jordan.
“Dr Jordan made a tremendous contribution to Australian wine and graciously volunteered his time judging at 15 separate Royal Melbourne Wine Awards.
“There is no better way to honour Dr Jordan, who pioneered sparkling wine in Australia, than by naming the trophy for Best Sparkling Wine in his honour.
“The Royal Melbourne Wine Awards Committee are extremely grateful to the Jordan family for their support of this trophy and providing an opportunity to ensure Dr Jordan’s tremendous legacy will be forever remembered at the Awards,” said Samantha.
Entries for the competition close on Friday, 20 August 2021. For more information or to enter online visit the website.
Key Dates Entries open: Tuesday, 20 July Entries close: Friday, 20 August Delivery to Portavin: Monday, 27 September–Friday, 1 October Judging: Monday, 11 October– Friday, 15 October at Melbourne Showgrounds Awards Presentation: Thursday, 21 October at Victoria Pavilion, Melbourne Showgrounds Stay up to date with the latest developments and engage with RMWA on Facebook and Instagram: Instagram @RASofVic
The current lockdown in NSW has seen restaurants pivot to offer takeaway menus and goods again. Here are some from around Sydney:
Image credit: Kitti Gould
Three Blue Ducks, Bronte Three Blue Ducks has launched new ‘Weekend Feast’ boxes for $75, serving two, which are prepped and ready for pick-up from the Bronte cafe to finish at home. Meat, pescatarian and vegetarian variants are available (including highlights such as roasted cauliflower with labneh, pickled grapes, hazelnut, herbs, and sumac; Provenir beef short rib massaman curry with potatoes, peanuts, bean shoot salad and coconut rice; and Mark LaBrooy’s tiramisu with savoiardi biscuits, Brookie’s Mac, mascarpone and chocolate shavings to finish). This is in addition to a range of rotating breakfast items, which will be available to takeaway on weekends (this week, specials include bacon & egg roll, Ducks OG corn fritters and slow-cooked spit roast lamb kebab with house-made pita, garlic sauce, fermented chilli, tomatoes, beef fat Dutch cream potatoes, onions and sumac). Three Blue Ducks is open 7 days a week from 7am for takeaway coffee and pantry essentials including wine & beer. Website: threeblueducks.com
Chiswick, Woollahra This Saturday, 17 July, a selection of premium raw cuts from the Moran Family Farm will be available to take-away from Chiswick, accompanied by a Matt Moran recipe card to recreate the perfect steak at home. Chiswick has also introduced new pescatarian and vegetarian bake-at-home specials including a fish pie + spinach, preserved lemon and feta filo pie, available in limited numbers to order ahead and collect in-venue on Saturdays. This is in addition to the ‘Chiswick at home’ menu, available from Tuesday to Sunday. Menu highlights include the ‘Winter Lamb’ and ‘Winter Chicken’ packages (each serve 3–4), plus a bake-at-home strawberry and apple crumble to finish. Website: chiswickwoollahra.com
All Takeaway
Alibi Bar & Kitchen Alibi Bar & Kitchen is offering its full plant-based ‘Dirty Greens’ bar menu for takeaway and delivery every day, in addition to its plant-based high tea takeaway for two. Menu highlights include the Alt Meat Co cheeseburger, fysh and chips, and kelp noodle cacio e pepe. Website: alibibar.com
Bentley Group Bentley Group has brought back its weekend market, operating out of Ria on Saturday and Sunday from 10am–5pm. The store includes produce boxes, baked goods, wine, cocktails, pizzas and more. Ria’s menu is also available for pick-up and delivery from 5pm–9:30pm. Website: bentley.com
Drake Eatery, Bondi Drake Eatery in Bondi is offering its full lunch and dinner menus (including favourite dishes such as duck lasagne) and takeaway wine and cocktails from the Curlewis Street window. Website: drakeeatery.com.au
Efendy, Balmain Efendy has brought back its soup and pide cart, serving free lentil soup and pide bread from 4pm daily, for as long as stock allows. The cart, first launched during the initial wave of lockdowns in 2020, is designed to feed those in the local community doing it tough, support staff by keeping them in work and provide free meals to hospitality workers. An honesty box is in place for gold coin donations from those who can help.
Why soup and pide? Owner Somer Sivrioglu explains: “My nanna was the inspiration for this. She experienced political, cultural and economic turmoil but was still able to create delicious food with the little that she had. She has always been an inspiration for me, as I truly believe that through hardship, determination and community, beautiful things can be created.”
Efendy also has a Turkish feast available for takeaway daily 4pm–9pm, with homemade Turkish bread, dips, mixed meat and vegetable pides and baklava. Additionally, Efendy is offering a range of wine, beers, raki and non-alcoholic beverages. Website: www.efendy.com.au
Image credit: Kitti Gould
Kepos Street Kitchen, Redfern Kepos Street Kitchen is offering takeaway breakfast and lunch dishes, daily from 8am to 3pm. Alongside the takeaway menu, the deli fridge will be stocked with Kepos favourites, including hummus, eggplant dip, shakshuka sauce, marinated chickens and vegetarian moussaka. Website: keposstreetkitchen.com
NOMAD, Surry Hills NOMAD is offering its ‘NOMAD At Home’ takeaway packs for two, available Monday to Saturday until sold out. The menu is updated daily, pending produce available, and released via Instagram and the restaurant’s newsletter each morning. Limited packs available, so it’s first come, first served. Wines from the cellar are also available for purchase upon pick-up. Pre-order up to one day in advance, with pick-up available from 12pm–5pm, Monday to Saturday. Website: nomad.sydney
Image credit: Lan Nguyen
North Bondi Nami North Bondi Nami (which has popped-up at North Bondi Fish for winter) is offering an abridged takeaway menu of warming meals and snacks, including Tonkotsu ramen, daily market sashimi, gyoza and soba noodle salads, as well as a ‘Nami Package’ (prawn gyoza, two ramen dishes and one Big Mood Cocktail 500ml) for $88. Website: northbondinami.com
Single O Single O is serving up a limited takeaway menu via its Surry Hills café, including new plant-based favourites as part of their shift to a 50% plant-predominant menu. Website: singleo.com.au
South Eveleigh
Bekya Open Monday to Saturday from 10am to 4pm, Bekya is offering Egyptian takeaway, via pick-up or delivery. Hero menu items include breakfast wraps, beef and lamb shawarma wraps, halloumi wraps, falafel and vegetarian plates, salads, vegan dishes as well as drinks and Egyptian beer. Website: https://bekya.com.au/
North’s Sandwiches Open Monday to Friday 10am to 3pm, North’s Sandwiches is offering gourmet sandwiches along with burgers and healthy salads. Website: https://northsandwiches.com.au/
Pepper Seeds Thai Open daily for lunch and dinner, Pepper Seeds Thai is available via pick-up or delivery. Hero menu items include Massaman lamb shank curry, salt & pepper squid and prawns and pad thai. Website: https://www.pepperseeds.com.au
Re Matt Whiley’s zero-waste bar, Re is offering takeaway bottled cocktails and other alcoholic beverages. Bottled cocktails are available in 100ml and 500ml bottles and include cocktails such as a Koji & Co Old Fashioned, Melon Negroni, Orchard Gimlet, Saint Peter Martini and Yuzu Margarita. Available for delivery (Thursday to Saturday) and pick-up (Monday to Saturday) from Shop 8, 2 Locomotive Street, South Eveleigh. Website: wearere.com.au
Sushi Hon Open Monday to Friday from 10am to 3pm, Sushi Hon is available via pick-up or delivery. Hero menu items include sushi, udon, sashimi and donburi. Website: https://sushihon.com.au/
Yoho Loco Open Monday to Friday from 6:30am to 4pm, locals can get their early coffee fix. Serving ONA coffee, Yoho Loco is also offering a range of bagels, toasted sandwiches and salad bowls. Available for pick-up or delivery via Hey You. Website: https://heyyou.com.au/restaurant/6934/yoho-loco
Two Good Co. Social enterprise Two Good Co. will continue providing much needed meals for shelters throughout lockdown, feeding women with lived experience of domestic violence and homelessness. Find out more and support a good cause by donating here. Website: www.twogood.com.au/
In the fifth episode of this ongoing series, credibility & expectations, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss both credibility and expectation management in the review process.
It’s 2015. Police officers are closing in on a property that “reeks of Bourbon”. Inside are found 200 bottles of the world’s most sought-after whiskey, a further five barrels of the good stuff and multiple firearms, including a pink rifle.
Sounds like something out of a TV show? Well … it is! Netflix’s ‘Heist’ premiered on 14 July, with episodes 5 and 6 focusing on “The Great Pappy Heist”. We won’t spoil the ending for you, but we can tell you it involves a good deal of Pappy van Winkle, the most elusive and treasured of Kentucky Bourbons.
Want to taste this stuff without stealing it?As luck would have it, Australia’s best loved alcohol subscription service Whisky Loot has a couple of their very own signature Pappy van Winkle Tasting Packs, perfect for enjoying as you watch the drama unfold. Each pack contains 60ml samples of:
• Pappy van Winkle 15 Year Old Traditional Proof • Pappy van Winkle 20 Year Old • Pappy van Winkle 23 Year Old
Whisky Loot also has a couple of extra, super-exclusive Bourbon packs from Buffalo Trace Distillery, the Home of Pappy!
The Royal Agricultural Society of Victoria (RASV) is pleased to announce that entries are now open for the 2021 Australian Distilled Spirits Awards (ADSA).
The ADSA is the largest national awards program recognising excellence in Australian distilled spirits, liqueurs, and aromatics.
RASV CEO Brad Jenkins is thrilled to have entries open for the 2021 Australian Distilled Spirits Awards, which bring together accomplished experts in distilling, spirits retailing and writing to judge Australia’s best distilled spirits, liqueurs, and aromatics.
“The Australian Distilled Spirits Awards attract entries from distillers all around Australia to benchmark against industry standards, seek advice from an independent panel of experts, and promote and market medal-winning products using the Australian Distilled Spirits Awards seal of excellence,” said Brad.
“The Australian Distilled Spirits Awards are highly valued and respected by the Australian distilling industry because they continue to evolve with industry trends and introduce new ways to celebrate and recognise distilled spirits, liqueurs, and aromatics whilst providing a platform to improve quality and inspire innovation,” said Brad.
“In the years since the Australian Distilled Spirits Awards were established in 2015, the growth has been extraordinary. This increasing interest and sustained growth of entries is reflective of the remarkable expansion in the Australian distilling industry,” concluded Brad.
The Australian Distilled Spirits Awards is overseen and shaped by an Industry Advisory Group who work closely with RASV to develop the future direction of the program. The group features some of the Australian spirits industry’s most highly regarded professionals, including Sebastian Costello, Stuart Gregor and Sebastian Raeburn.
Sebastian (Seb) Costello, Australian spirits ambassador and former owner of Melbourne bar Bad Frankie, returns as Head Judge in 2021. Seb will lead a highly regarded panel of judges who are selected for their product knowledge and expertise in the industry and include distillers, spirits writers, bar owners, and retailers.
“The Australian distilling industry is a close network of people, and events like the Australian Distilled Spirits Awards provide a wonderful opportunity for us to collaborate and share our knowledge and experience as we carefully taste and consider the hundreds of products,” said Seb.
The panel of more than 40 judges bring the diverse skills, knowledge, and experience required to assess the many hundreds of entries and ultimately award up to 16 champion trophies.
“Each entry will be judged blind on the five criteria of colour, nose, palate, balance and finish. The panel of experts has a tough but rewarding task of carefully assessing the entries both individually and again as a group to provide the best overview of the product’s strengths, and how it might be improved,” stated Seb.
In 2021, categories include Whisky, Gin, Vodka, Brandy, Rum, Liqueur, Alternative Spirit, Aromatic as well as the new categories of Cane Spirit and Vermouth, whilst the Gin category will now award not one, but four trophies.
The changes to the gin category better reflect industry trends and acknowledge the category’s sustained growth with four new trophies for Champion London Dry Gin, Champion New World / Contemporary Gin, Champion Navy Gin, and Champion Other Gin (Not LD, NW or Navy).
“The broadening of the gin category, along with the addition of new trophies for Vermouth and Cane Spirit, acknowledges the evolution of the industry both domestically and abroad and an increasingly sophisticated consumer market,” concluded Seb.
Along with the category trophies, entrants compete for several major awards including Champion Micro Batch Spirit, Champion Small Batch Spirit, and the coveted Champion Australian Distiller Trophy.
Australian spirits producers are encouraged to get their entries in early to be part of this prestigious program.
Key Dates Entries Close: until Friday, 13 August Judging: Monday, 30 August to Wednesday, 1 September Awards Presentation: Thursday, 30 September Stay up to date with the latest developments and engage with ADSA on Facebook and Instagram
Dumpling institution Oriental Teahouse will launch a premium range of ready-to-cook dumplings for $25 per pack at Coles Local stores nationally from 30 August.
Sharing Melbourne’s favourite parcels of joy from the Oriental Teahouse table to homes across Australia, ten signature flavours will be available in select stores, ready to keep in the freezer and enjoy for a delicious meal during the week, or ideal for entertaining with a bundle of varieties.
The range includes ten dumplings per pack, and includes the likes of pork and chive dumplings, ginger prawn, roast duck, soy pork and cabbage shu mai, among other delicious varieties signature to the restaurant, and exclusive to Coles. The range also includes gluten-free and plant-based options. These Oriental Teahouse dumplings are expertly handmade in Australia to strict local standards and using only the best seasonal ingredients.
As a family owned and run business with over 21 years’ experience, dumpling-lovers can expect a thoughtful range of classic and modern flavours that make for the perfect pantry staple at home.
Oriental Teahouse and David’s Prahran founder David Zhou says: “The Coles Local platform allows more people to access our restaurant-quality dumplings, harmoniously supporting the community and sharing our locally made food.
We hope to be able to enrich people’s life quality, and work with community-minded brands through this exciting new opportunity.”
Since the Zhou family opened their first restaurant in Prahran all those years ago, critics have continually delivered accolades including nine Good Food Guide hats and more. Oriental Teahouse is a household name that provides a world-class teahouse experience, as the home of some of Melbourne’s best dumplings, this is the enduring heritage of the new ready-to-cook range.
Oriental Teahouse premium range includes: • Pan-fried Angus beef dumplings • Lemongrass chicken dumplings • Pan-fried pork and chive dumplings • Ginger prawn dumplings • Vegetarian dumplings • Soy pork and cabbage shu mai • Roast duck dumplings • Wagyu beef dumplings • Mixed steamed dumplings • Prawn spring rolls
Coles locations include: • Coles Local, Fitzroy VIC • Coles Local, Glenferrie VIC • Coles Local, Camberwell VIC • Coles Local, Chatswood NSW • Coles Local, Rose Bay NSW • Coles Local, Manly Corso NSW • Coles Local, Concord NSW • Coles Local, Ascot QLD
Whilst we can’t travel to the Tokyo Olympics this year, we can celebrate them with a tipple of Japanese gin from the comfort of our own homes. Take a peek at Gin Loot’s pick of the best:
KI NO BI Kyoto Dry Gin 700ml RRP$125.00 Roughly translating to ‘The beauty of the seasons’, this is a gin inspired by tradition and location. KI NO BI Kyoto Dry is made in a recognisable dry style with a distinct Japanese accent from unique regional botanicals such as yuzu, hinoki wood chips, bamboo, gyokuro tea and green sanshō berries.
Meticulous attention to detail makes this one of the most impressive bottles of gin you can find.
Tasting Notes ● Nose: A beautiful balance of fragrant mandarin, lemon and grapefruit blending with grassy, herbaceous green tea leaves. Pine-forward juniper and an undercurrent of spice remain ever present. ● Taste: Elegance, sophistication and balance, this gin epitomises Japanese style. Plenty of citrus at first sip that transitions into menthol shiso leaf. The finish becomes warming and spicy with ginger and wormwood. ● Serving Recommendation: Light Tonic By StrangeLove and garnish with shiso leaf or mandarin peel.
Discover the latest Japanese gins this Olympic Games on ginloot.com
One Off Tasting Pack From $69 | Monthly Subscription $49/mo. | Yearly Subscription $535
Tequila flights, specialty Margaritas, limited-edition menu items available.
Nowhere screams ‘tequila!’ louder than Tex-Mex wild child El Camino Cantina, where a six-day celebration is about to get underway in honour of National Tequila Day, which falls on Saturday, 24 July.
From Tuesday, 20 July to Sunday, 25 July, El Camino Cantina restaurants in Victoria and Queensland will offer a tequila-focused menu of food specials and drinks infused with this iconic spirit. NSW restaurants will join the party if Sydney reopens in July.
For one week only, El Camino Cantina’s signature Tex-Mex tacos and chicken wings will showcase limited-edition menu items featuring the distinctive flavours of tequila.
El Camino Cantina’s cult followers and Tex-Mex fans can indulge in the Tequila Chicken Taco, featuring tequila-spiced marinated chicken, red cabbage, lime, pickled onion, coriander, jalapeño and avocado for $7, or a pocket-friendly $2 on Taco Tuesday.
In addition, Australia’s sauciest of wings – currently available in 13 incredible ‘King of the Wing’ flavours – will be coated in a pungent mix of tequila, lime, chilli and paprika for an additional limited-edition flavour kick. All wings are available in 10-piece ($13), 20-piece ($23), 50-piece ($49) and 100-piece ($94) serves, or for 10 cents each on Wing Wednesday (with a drink purchase).
Tequila flights are available all week for enthusiasts of this age-old spirit, with two options available, each showcasing three 30ml tastes of premium tequila:
• 1800 Tequila Flight: featuring Coconut, Reposado and Blanco varieties of this world renowned tequila – $40. • Patrón Tequila Flight: featuring ultra-premium Patrón XO Café, Patrón Reposado and Patrón Silver – $45.
El Camino Cantina’s legendary Margaritas are available for $10 on Thursday, 22 July in all signature flavours – classic, mango, strawberry and calypso crush. The Not So Soft Drink series and a limited-edition Redskin-infused Margarita will also be available all week.
El Camino Cantina Food & Beverage Director Molly Haranis said: “At El Camino Cantina we’re celebrating our favourite spirit in typical Tex-Mex fusion style, including a tequila-splashed, spice-spiked dressing for our legendary chicken wings, and a flavour-packed tequila and spice-marinated chicken taco – both of which are available for one week.
“From premium tequila flights to fun Margarita flavours, El Camino Cantina ticks all the boxes for tequila enthusiasts, and those who may be unaccustomed to, but keen to explore, the uniqueness of this iconic drink.”
El Camino Cantina is located in Fitzroy in Melbourne; Bowen Hills, South Bank and Chermside in Brisbane; Robina on the Gold Coast; Sunshine Plaza on the Sunshine Coast; and The Rocks, Manly, Miranda and the Entertainment Quarter in Sydney.
While Greater Sydney and surrounding regions are in lockdown, ordering takeaway is a great way to treat yourself and to support local businesses.
Efendy, Balmain Efendy has brought back its soup and pide cart, serving free lentil soup and pide bread to the local community during lockdown. The soup and pide will be available from 4pm daily throughout lockdown, for as long as stock allows. An honesty box will be available as part of the soup and pide cart, accepting gold coin donations from those in the position to help Efendy support staff until they are able to reopen. Why soup and pide? Onwer Somer Sivrioglu explains: “My nanna was the inspiration for this concept. She experienced political, cultural and economic turmoil but was still able to create delicious food with the little that she had. She has always been an inspiration for me, as I truly believe that through hardship, determination and community, beautiful things can be created”.
For those looking to recreate the Efendy experience at home during lockdown, a takeaway Turkish feast is also available with homemade Turkish bread, dips, mixed meat and vegetable pides, and baklava on offer. Additionally, Efendy is offering a range of wine, beers, raki (anise-flavored aperitif) and non-alcoholic beverages; available for takeaway daily 4pm–9pm. Website: https://www.efendy.com.au/
Kepos Street Kitchen Kepos Street Kitchen is currently only offering takeaway with made to order breakfast & lunch from 8am–3pm, 7 days a week. Alongside the takeaway menu, the deli fridge will be stocked with Kepos favourites including hummus, eggplant dip, shakshuka sauce, marinated chickens and vegetarian moussaka.
Re, South Eveleigh Matt Whiley’s zero-waste bar, Re, is now offering takeaway bottled cocktails and other alcoholic beverages. Available for delivery and pick-up from Shop 8, 2 Locomotive Street, South Eveleigh.
Bottled cocktails are available in 100ml and 500ml bottles and include cocktails such as a Koji & Co Old Fashioned, Melon Negroni, Orchard Gimlet, Saint Peter Martini and Yuzu Margarita. Pick-up available Monday to Saturday and delivery Thursday to Saturday. Website: https://wearere.com.au/ NOMAD NOMAD is offering their ‘NOMAD At Home’ takeaway packs for two, available Monday to Saturday until sold out. The menu is updated daily pending produce available, to which the team releases via their Instagram and newsletter each morning. Limited packs available, so it’s first come first served.
Pre-order up to one day in advance, with pick-up available from 12pm–5pm Monday to Saturday. Website: https://nomad.sydney/
North Bondi Nami North Bondi Nami is offering an abridged menu of warming meals and snacks including Tonkotsu ramen, daily market sashimi, gyoza, charred edamame with togarashi chilli, soba noodle salad and ora king salmon with chickpea miso marmalade, beans and kohlrabi available to take away through the recently launched seaside eatery and bar throughout lockdown.
Also available is its ‘Nami Package’, including prawn gyoza (5 piece), 2 ramens (choice of chicken, Tonkotsu or soba noodle) and 1 Big Mood Cocktail 500ml (choice of negroni, passionfruit margarita or lychee martini, 5 serves) all for $88. Website: northbondinami.com
Three Blue Ducks, Bronte Three Blue Ducks is offering its full breakfast, lunch and dinner menus for takeaway 7 days a week (Sat and Sun 7am–7pm, Monday to Friday 7am–3pm; coffee from 6:30am); alongside wine, beer, pantry staples and condiments all available via the Three Blue Ducks Bronte produce store. Also on offer is a range of DIY meals (prepped and ready to finish at home, including 12-hour slow roasted whole lamb shoulder with rosemary, lamb jus, potatoes and garlic butter) and a variety of three-course weekend feasts (with meat, pescetarian and vegetarian variants available – all serve 2, for $70), available for pick-up up from the Bronte cafe Friday 7am–1pm or Saturday 7am–1pm (order Thurs 12noon for Friday & Friday 12noon for Saturday). Website: threeblueducks.com Single O Single O is serving up a limited takeaway menu via their Surry Hills café all week including plant-based favourites such as spiced cauliflower with rye toast, macadamia butter, coconut labneh and native furikake; and fried eggplant katsu roll with lettuce, bush tomato sauce, and vegan mayo. They will also be serving up take away coffee, hot chocolate, chai and home brew bundles (including their pre-filled drip coffee bags ‘parachutes’). Website: singleo.com.au Chiswick Chiswick Woollahra is serving up their ‘Chiswick at home’ menu, designed to bring much-loved favourites to home dining rooms in Sydney, from Tuesday to Sunday. Menu highlights include wood-fired flatbread with herb & garlic oil; roasted whole Bannockburn chicken with brussels sprouts, wild rice stuffing; and bake-at-home strawberry & apple crumble. Chiswick will also offer a range of take-home goods through their market all week including books, wine and bottled cocktails available for pick-up in-venue. Website: chiswickwoollahra.com Drake Eatery, Bondi – Drake-away is back! Drake Eatery in Bondi will be offering its full menu and takeaway wine and cocktails. They will also be bringing back some of the Drake-away favourites, such as the duck lasagne for two and the brussel sprouts with mint, honey, seeds, parmesan and vinaigrette. Takeaway lunch and dinner available daily from the Curlewis Street window. Website: www.drakeeatery.com.au Alibi Bar & Kitchen Alibi Bar & Kitchen will offer their full plant-based ‘Dirty Greens’ bar menu for takeaway and delivery 7 days a week, from midday–10pm, in addition to their plant-based high tea takeaway for two. Menu highlights include the Alt Meat Co cheeseburger, fysh and chips, mac n ‘cheese’ balls, kelp noodle cacio e pepe and jalapeño loaded fries. Website: alibibar.com
Two Good Co. Social enterprise Two Good Co. will continue providing much needed meals for shelters throughout lockdown, feeding women with lived experience of domestic violence and homelessness. Find out more and support a good cause by donating here. Website: https://www.twogood.com.au/ AROUND TOWN – • The Apollo – Menu Pre-order your favourite dishes from the website for pick- up • Cho Cho San – ramen offerings • Marta Sydney – Menu • Fratelli Paradiso – Menu • 10 William St – Menu • Mr Watkins, Penrith – doing takeaway meals • Al Aseel – offering ‘feed the family’ meal deals and lockdown lunches • Bella Vista Hotel – offering cocktails and food to go • The Foxtrot, Crows Nest – takeaway cocktails and food • Emma’s Snack Bar – Enmore • Filante Pizzeria – Botany • Damascus Restaurant – Bass Hill • Saint Peter – Paddington • Maybe Sammy Cocktails – Sydney • Bibo Wine Bar – Double Bay • Stanbuli – Enmore • Chester White – Offering a ‘2 little piggies’ and ‘2 big piggies’ pack including their much loved cacio e pepe (details linked here). Full food menu still available to order also, as well as wine and cocktails. Open Tues to Sat 5–9pm, can order via 9332 3692 (old school, gotta love ‘em!) • PORTENO GROUP
A new wine and snack bar opens its doors on High Street, Armadale.
High Street, Armadale has welcomed the arrival of Auterra, a much anticipated new wine and snack bar from the team behind Amaru.
Inspired over the years by Amaru regulars – who would tell chef/owner Clinton McIver when starting their dinner sittings with appetisers and champagne that they could ‘just have this and be happy’ – McIver got to work on realising this idea and building what would become Auterra during the Melbourne lockdowns.
“Auterra is a place where people can gather to enjoy the simple things in life – good wine, food and good company. Sit down and order small plates of tasty morsels to tuck into while exploring our list of wines and grower champagnes, all selected for their story and sense of place. With being unable to visit Champagne right now, what better way to imagine that you are there than indulging in a tipple here?” says McIver.
Auterra – meaning of the earth – has a wine list overseen by Venue Manager and Head Sommelier Jenna Phillpott (The Recreation), featuring a champagne selection focused predominantly on growers, with boutique Victorian producers and lesser-known international varietals and vignerons, and an ever-changing selection by the glass.
“We’ve taken a slightly different approach to our wine list at Auterra, focusing on sharing a glimpse of the unique terroirs the world of wine has to offer and selecting wines that – for us – best reflect their origin. The list will be constantly evolving and changing, and we look forward to sharing it with our regulars and visitors alike,” says Phillpott.
Pours by the glass include: • NV Courteron, Côte de Bars, Champagne Fleury, Blanc de Noirs ($27) • NV Cumières, Vallée de la Marne, Georges Laval, Cumières ($55) • 2018 Canberra, Mount Majura, The Silurian Sparkling ($14) • 2018 Heathcote, Victoria, Jasper Hill, Georgia’s Paddock, Semillon ($15) • 2018 Mosel, Germany, Markus Molitor, Haus Klosterberg, Trocken, Riesling ($13) • 2019 Bourgogne, Burgundy, Marc Rougeot-Dupin, Pinot Noir ($19) • 2017 McLaren Vale, South Australia, Koomilya, Tempranillo/Touriga Nacional ($18)
Auterra will open serving more than 40 sparkling wines from around the world by the bottle; a considered list of reds, whites and rosés; and a small selection of beers, cocktails and spirits.
McIver and Auterra Head Chef Steven Harry (formerly Cumulus Inc.) have created a short menu of snacks designed to complement the drinks and to be eaten with your hands. These include:
Much like the wine and the snacks, every design detail of Auterra has been carefully considered, right down to the table settings. Ceramics have been locally sourced and handmade along with hand-blown glassware by Gabriel gold glasses.
Designed by IF Architecture, the fit-out is based on a gradual blending of colours and textures, reminiscent of wine regions and their terroir, from the Yarra Valley to Burgundy, the colours and textures change as you progress through the venue.
“Auterra is all about wine, and the space has been conceived to deliver a deeply visual journey. Inviting guests to explore the subtlety and complexities of the wine experience through colour, texture and theme, revealing a unique and personal experience at every corner,” says Iva Foschia, founder and principal at IF Architecture.
Auterra’s main space will seat 35, with a trellised outdoor courtyard accommodating up to 25 guests in the summer. For those looking for a more intimate experience, a private dining area upstairs that seats up to 12 guests is set to be completed in early August.
Open weekly from Wednesday to Sunday, Auterra is set to be a welcome addition to High Street, Armadale.
From July, Crown Melbourne will welcome three of Australia’s most renowned culinary artisans across a monthly chef series at its stylish Evergreen dining space, continuing its commitment to supporting Australia’s food industry by championing its produce, suppliers and talent.
Peruvian chef Alejandro Saravia from Melbourne’s recently-launched Farmer’s Daughters, Penfolds Magill Estate’s Head Chef Scott Huggins and celebrity chef Peter Kuruvita from Noosa Beach House will each host a series of ticketed gastronomic experiences that invite guests to indulge in three very different offerings.
During a time where interstate and international travel has been severely limited, Crown Melbourne’s Executive General Manager of Food and Beverage, Enda Cunningham, says he’s looking forward to offering guests a world-class culinary experience in their own backyard.
“There’s no denying we’re all still yearning for the food experiences that come with the adventure of travel and Crown Melbourne’s Evergreen Chef Series is set to satisfy that hunger,” he says.
“We’ve engaged some of the best chefs across Australia’s culinary landscape to curate bespoke menus presented in the beauty of Evergreen’s contemporary surroundings. Continuing Crown’s commitment to supporting Australia’s food and hospitality industry across all three of its national properties, our series will proudly shine a light on local produce and some of Australia’s finest chef talent through varying menu interpretations.”
Alejandro will kick off the series with consecutive dinners from Thursday, 22 July through to Saturday, 24 July, with a six-course Peruvian-inspired menu that showcases his penchant for Victorian ingredients, matched with wines only from the finest local producers.
Friday 13 August and Saturday 14 August will see South Australia shine when Scott Huggins from Penfolds Magill Estate plates up five-courses that showcase produce from Mayura Beef, alongside newly released wines from the Penfolds Australia Collection 2021. With an international career spanning more than 15 years, Scott has refined his culinary expertise working for several Michelin-starred restaurants across the globe.
And to complete the series in September, chef–restaurateur, TV presenter and author Peter Kuruvita will join Crown Melbourne across two evenings – Friday, 17 and Saturday 18. He’ll present a multicourse menu that travels through the flavours of his Sri Lankan childhood, while exploring signature dishes from his Noosa Beach House restaurant. Peter will also host an afternoon high tea with a menu utilising the finest Dilmah Ceylon tea across Saturday 18 September and Sunday 19 September.
Tickets across the Chef Series are now on sale HERE, including an array of food and beverage package options.
Australia’s best loved whisky subscription service Whisky Loot is partnering with iconic distillers, Buffalo Trace, to launch a series of Limited Edition Antique Collections.
The Antique Collections have been designed to showcase the best of the best in American Bourbon and Rye. Masterfully crafted and carefully aged these juices display all that Kentucky whiskey has to offer. So celebrate in style with these top American whiskies picked by the resident experts at Whisky Loot.
Each pack within the Antique Collection Limited Edition range includes two classic Buffalo Trace Bourbons, as well as a unique hero dram specific to each pack: ● Eagle Rare 17 Year Old – this Bourbon certainly lives up to its esteemed lineage and is one of the very few Bourbons on the market right now that has a lengthy age statement. The fragrant aroma has almost a wine-like character with hints of almond, cigar boxes and cinnamon. The delicate and dry mid-palate tastes of leather, vanilla and tobacco. This Bourbon lingers, finishing with a hint of leather and toffee. ● George T. Stagg – George T. Stagg built the most dominant American distillery of the 19th century, during a time known as the Gilded Age of Bourbon. Uncut and unfiltered, this robust Bourbon whiskey ages for nearly a decade and boasts the bold character that is reminiscent of the man himself. Lush toffee sweetness and dark chocolate with hints of vanilla, fudge, nougat and molasses. Underlying notes of dates, tobacco, dark berries, spearmint and a hint of coffee round out the palate.
Limited Edition Antique Collection Pack #1 Hero Dram: ● Sazerac Rye 18 Year Old – A remarkably old Kentucky Straight Rye, this bottling is the premium version of Buffalo Trace’s beloved “Baby Saz” bottling. This expression is made using the distillery’s rye mash bill and the whiskey has been aged for 18 years and 4 months in new American oak. Very mature, with notes of oak, leather, molasses and allspice. The long, warm finish is preceded by notes of mint, eucalyptus, cinnamon, vanilla, and lingering pepper. A world-beating rye whiskey.
Limited Edition Antique Collection Pack #2 Hero Dram: ● William Larue Weller Antique – A wheated Bourbon with a full-bodied flavour and a balanced palate. Old Weller Antique is bottled at 107 proof, offering a complex taste and bold finish. It’s certainly a recognisable member of the Weller label, with its own unique characteristics to complement the high proof. Sweet and unusual floral notes and coupled with vanilla. The taste is very well balanced with sweet fruit notes, strong vanilla undertone and sharp spicy tones, with a cinnamon finish.
Limited Edition Antique Collection Pack #3 Hero Dram: ● Thomas H. Handy Sazerac – Named after the New Orleans bartender who first used rye whiskey in the Sazerac Cocktail, this uncut and unfiltered Straight Rye Whiskey is bottled directly from the barrel, just as it was over a century ago. Full of rich flavours, this authentic American rye whiskey is a symbol of the timeless history of New Orleans and the legacy of Thomas H. Handy. Powerful, lush, and boldly spicy. Flavours of toffee, fig cake, and candied fruit, followed by mint, cinnamon and clove. The finish ultimately reveals subtle notes of allspice, coconut and nutmeg. Long and warm.
A hidden gem amongst the hustle and bustle of Chapel Street, Ines evokes happy memories of indulgent drinking and dining experiences in Europe, with its warm hospitality, heart-warming dishes, extensive wine and cocktail list, and plush interiors. Opened as a wine bar by Matteo Bruno in 2019, Ines has grown into a fully-fledged European bistro in the heart of Windsor, with in-the-know locals regularly seeking it out as an enjoyable spot to unwind and indulge in a decadent dining experience complete with ‘gueridon service’ from Head Chef John Park.
The menu features dishes with accents of Italy and France, using local produce of European influence, such as porcini butter and truffles. The new winter menu includes:
• Oscietra and Baerii caviar with blinis • Baked scallop with white truffle pangrattato, porcini butter • Tagliolini, blue swimmer crab, garlic, chilli, gremolata • Gorgonzola gnocchi with walnuts, lemon pangrattato • Tuna steak, granulated pepper, pea puree, arugula and witlof • Scotch fillet with herb butter and duck fat potatoes
Diners will find a generous cocktail and wine list curated by Beverage Director Brendan Keown poured by the glass or purchased by the bottle, with both local and international varieties available. Coravin also sees many premium wines available by the glass.
Its moody and elegant interior sets the scene for Ines’s European food and drink offering, while also creating a welcoming and cosy ambience. Leather banquette seats, electric blue armchairs, rich walnut timber and velvet curtains are warmed by golden lighting fixtures and candles lit nightly on every table.
Owner and restaurateur Matteo Bruno says; “The evolution of Ines from a wine bar to a restaurant has been gradual and in part led by our regulars who were returning again and again for our food. We are often told that Ines is like a little slice of Europe hidden away on Chapel Street, a very happy circumstance that we’re happy to be a part of.”
Named for Matteo’s nonna, Ines is a delightful spot for an intimate dinner for two or a celebratory catch-up with friends and family; and for many locals, it’s swiftly become a favourite haunt.
Celebrating seasonal produce with Sicilian degustation dinner in the heart of Kew. Mister Bianco in Kew will host the Winter Edition of the Siciliano Dinner series on Tuesday, 10th August. The stunning seasonal four-course degustation dinner will celebrate owner/chef Joe Vargetto’s cookbook Siciliano, allowing guests to experience the dishes held within the black cover.
Siciliano is a collection of contemporary Sicilian dishes inspired by Joe’s heritage and upbringing and the Winter Edition event will take diners through a journey of flavours as the beautifully photographed courses from the book come to life. The event will be hosted by Herald Sun food writer Kara Irving, who has worked with the Mister Bianco team to perfectly match a wine with each dish.
The ideal opportunity to get together for a delicious dinner with friends, family or colleagues, the Siciliano Dinner – Winter Edition will showcase local seasonal produce with Sicilian flair in Mister Bianco’s convivial atmosphere.
Siciliano Dinner – Winter Edition at Mister Bianco Tuesday, 10th August | 6.30pm $135 per person / $180 with copy of Siciliano
Dolce Soaked baba with mascarpone and amaro Siciliano pg 194 Averna Riserva
Tickets are priced at $135 per person, or guests can choose to purchase a ticket along with a reduced price copy of Siciliano to collect at the event for $180. Tickets via https://www.trybooking.com/BSTCE or by calling Mister Bianco on 03 9853 6929.
With mid-winter just around the corner, here’s a round-up of some popular Melbourne pubs with open fireplaces.
O’Connell’s 407 Coventry Street, South Melbourne VIC 3205 South Melbourne’s O’Connell’s is the perfect laid-back pub with an elegant fit-out. The dining room offers a fireplace, along with some hearty pub classics. On Sundays, guests can indulge in the famous Sunday roast with all the trimmings. https://oconnells.com.au/
Middle Park Hotel 102 Canterbury Road, Middle Park VIC 3206 The ultimate gastropub, Middle Park Hotel features an exquisite dining room with a large open fireplace. With a menu championing the best of Victorian produce, it’s the perfect place for a warming meal throughout the week. Plus, there’s the Sunday roast and even a kiddies’ roast too. https://middleparkhotel.com.au/
The Exchange Hotel 39 Bay Street, Port Melbourne VIC 3207 Port Melbourne’s award-winning pub The Exchange Hotel offers a relaxed and friendly environment that’s perfect for winter! The lounge offers a large open fire and delicious pub bites using local produce. There’s also the Sunday roast on weekly rotation. https://theexchangehotel.net.au/
Prince Alfred 619 Church Street, Richmond VIC 3121 Positioned on Richmond’s lively Church St, Prince Alfred is renowned for a good time. A favourite in winter for its open fireplace to gather with friends and family. Plus, there’s half-price pizza on Mondays. https://princealfredhotel.com.au/
Trinket Bar 87 Flinders Lane, Melbourne VIC 3000 Oozing sophisticated charm with vintage furnishing when guests first walk in and best known for its hidden basement den, Trinket is the place to be on a grim wintery night. Boasting the cutest open fireplace in the main bar, it’s a hard one to pass up. There’s an extensive cocktail list and a delicious range of pizzas and share plates! https://trinketbar.com.au/
Auburn Hotel 85 Auburn Road, Hawthorn East VIC 3123 The dining room at the Auburn Hotel is a cosy pub experience where friends and family can mingle by the fireplace. And there’s the hearty Sunday roast – the ultimate winter warmer. https://theauburnhotel.com.au/
Mary Miller Café has emerged from the lockdowns of 2020 and 2021 with a whole new menu, venue and vibe!
Far from the original corner shop on Miller Street, the new digs are located at 55 Nicholson Street on the ground floor of a trendy new apartment complex. With urban concrete, timber stylings and furnishings and an industrial botanic vibe. It’s hipster paradise, making its new location in East Brunswick the perfect fit.
The menu was overhauled, now featuring a playground of vegan options. Thought crème brûlée was only for dairy-eaters? Not anymore thanks to the Breakfast Brûlée made with cashew & coconut custard. There’s also vegan bacon, feta and Pop ‘chicken’ on the menu!
The lunch fare is equally as new and novel. The Chicken Sando is served on jet black-coloured bread and their take on Melbourne’s favourite Smashed Avo is served with roast celeriac and a confit garlic labneh.
Powered by Founder Coffee Co, the drinks menu is caffeine-heavy, even offering interactive options like the Iced Coffee Sphere.
The new and improved Mary Millerhas made brunching an easy decision for Brunswick locals, especially the lucky ones living in the apartments above.
The brand new cake range includes classic fan favourites as well as eight delicious additions.
Aussie ice-cream lovers will have even more reason to celebrate as Cold Rock Ice Creamery has unveiled a brand new cake range, including eight delicious new flavours alongside the classic fan favourites. Designed to appeal to all palates, the mouth-watering cakes will be available to purchase online and in-store from July 12th, 2021.
With an ice-cream cake to match every occasion and a flavour to match everyone’s craving, the new range varies in price from $49 to $110, giving families and friends more options for more celebrations. The delectable new flavours include Tira-Miss-You, sure to satisfy all tiramisu cravings with a first layer of Ferraro ice-cream, choc brownie and coffee syrup, the second layer of Double Choc ice-cream with Tim Tams and Oreos, and a middle layer of vanilla sponge cake all topped with chocolate crunch, Milo and shaved white chocolate.
For those after a fruitier ice-cream hit, the Sweet Heart cake is made of Cold Rock’s Sensational Strawberry ice-cream mixed with snap-frozen strawberries and strawberry syrup. On the other end of the flavour spectrum is For the Love of Bis-Coff with Cold Rock’s signature Salted Caramel and Aussie Vanilla ice-cream, Lotus biscuits and topped with Biscoff spread.
Customers who still want to be able to Choose It, Mix It, Smash It and Love it have the option to customise the cakes to suit every taste. For an extra nutty flavour in the All or Nut-Ting cake, swap Aussie vanilla ice-cream for Ferraro ice cream or change it up completely and choose bubblegum ice-cream to satisfy serious sweet tooths!
“We have many loyal customers who have had Cold Rock ice-cream cakes as part of their celebrations for years and we wanted to give these customers more options to suit more occasions. We created the new flavours based on customer feedback and we’re so grateful for their input and ongoing support. We can’t wait to see you celebrating with a delicious original or new Cold Rock Ice Creamery cake,” says Stan Gordon, CEO of Cold Rock Management.
Along with the brand new cakes, many of Cold Rock’s classic fan favourites that are known and loved will remain on the menu, including the Iced Donut, Kit Kat Krazed, Cone Explosion and The Rockin’ Race Cars for kids.
Bring joy, flavour and a waterfall of colour to any celebration with Cold Rock’s new ice-cream cake range!
With Bastille Day nearly upon us, what better way to celebrate the occasion than by testing your cooking skills on this recipe from acclaimed French-born chef Guillaume Brahimi.
Bistro Guillaume’s Twice Baked Cheese Soufflé with Salad of Apples, Walnuts and Watercress
Roquefort Cream 400ml pure cream 400ml white wine 100g Roquefort cheese
Salad 160g watercress, washed and trimmed 1 Granny Smith apple, julienned ¼ cup roasted walnuts, broken into small pieces 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil 1½ tbsp walnut oil Sea salt and freshly ground pepper, to taste
Method 1. Bring milk and bay leaf to boil over a medium-high heat. 2. Melt butter in a hot pan until bubbling then add flour, whisk for 5 mins to cook out the roux. Slowly add hot milk, stirring, until mixture is smooth (10 mins). 3. Turn off heat and whisk in blue cheese. Transfer to a food processor and blend until smooth. Cover with cling film or baking paper to stop skin forming. Set aside to cool to room temperature. 4. Preheat the oven to 170°C. Brush four 10cm (230ml capacity) soufflé dishes with softened butter and coat with parmesan. Add egg yolks to cooled béchamel; stir to combine. 5. Whisk egg whites until medium peaks form; fold into the béchamel. Carefully spoon the mixture into prepared dishes. Place a tea towel into a deep roasting tin and sit dishes on top. Fill tin with hot water until halfway up the sides of moulds. 6. Bake for 30 mins, turning the tray around halfway through cooking time. Remove from the oven and leave to cool in the tray. 7. For the Roquefort cream, place cream and wine in a medium saucepan over medium heat; reduce by half, then remove from heat. Using a hand blender, blend in blue cheese until smooth. Set aside and keep warm. 8. When soufflés are cool enough to handle, place four spots of cream on a baking tray lined with baking paper (each spot should be 2 tsp of cream). Carefully remove soufflés from dishes by turning them over onto each spot on the tray (they will fall out if well-greased, if not use a paring knife to run around edges). 9. Top with 20g grated gruyère per soufflé. Bake for 6–7 mins or until risen and golden. 10. Just before serving, combine rocket, apple and walnuts in a bowl and toss gently. 11. Whisk together vinegar, olive oil and walnut oil. Drizzle dressing over salad and season to taste. 12. Arrange a portion of salad on each plate and place a soufflé alongside, then spoon Roquefort cream over soufflé.
Bel & Brio is delivering its full menu of delicious Italian favourites and drinks across Sydney. The extensive cellar boasts a premium range of Australian, French, Italian wines, spirits and cocktails. Menu highlights include tagliatelle bolognese, crab spaghetti, slow-cooked lamb shoulder and a range of Italian wood-fire pizzas and sides.
Customers simply download the Bel & Brio app on the Apple or Android app stores and food will be delivered within 30 minutes and alcohol within 60 minutes. They have also collaborated with Uber Eats, Deliveroo, DoorDash and soon Menulog for all online deliveries to the Greater Sydney region.
The Collection by That’s Amore Cheese: 21st & 22nd August. Get ready cheese lovers! That’s Amore Cheese has announced its first ever two-day event in the heart of Melbourne’s CBD – The Collection by That’s Amore Cheese – and it will be the ultimate That’s Amore Cheese experience.
On Saturday, 21st August and Sunday, 22nd August, The Collection by That’s Amore Cheese will be held at fortyfivedownstairs on Flinders Lane. The event will showcase all 65 cheeses from the That’s Amore range and you can taste them all! Think Burrata, Caciocavallo, Blue Cheese, Washed Rind, White Mould Cheese, Buffalo Mozzarella, Truffle Cheese, Drunken Buffalo Cheese and grilled cheeses.
Plus, there’s live music, a glass of wine or beer on arrival and a mini cannolo to finish. Sessions will run for 2¼ hours and start at 10.30am, 1.30pm and 4.30pm. You can also purchase any of the cheeses to take home, cheese showbags, additional drinks and cannoli during your session should you wish.
Indulging in your love of cheese will not break the bank! General Admission tickets are priced at just $35 and include guided tastings of all 65 cheeses, a glass of beer or wine and a mini cannolo. Early bird tickets are available for $30 until 14th July.
In addition to the General Admission tasting sessions there are 30-minute Masterclasses being held each day by everyone’s favourite cheese and wine experts, including cheesemonger Anthony Femia of Maker & Monger, cheesemaker Helen Ritchie, international wine judge Anthony Nania and That’s Amore Cheese founder Giorgio Linguanti.
Masterclasses are limited to 15 people, cost $70 per person and include a General Admission ticket to the tasting sessions.
Masterclasses Saturday, 21st August • 3.30pm Mozzarella Making by That’s Amore Cheese founder Giorgio Linguanti • 4.30pm World of mould: the making of blue and white mould cheese with cheesemaker Helen Ritchie • 6.15pm Match it: a unique Italian cheese & wine masterclass by international wine judge Anthony Nania
Sunday 22nd August • 10.30am Mozzarella Making by That’s Amore Cheese founder Giorgio Linguanti • 12.15pm World of mould: the making of blue and white mould cheese with cheesemaker Helen Ritchie • 1.30pm Mozzarella Making by That’s Amore Cheese founder Giorgio Linguanti • 3.15pm The perfect cheese platter with cheesemonger Anthony Femia • 4.30pm The perfect cheese platter with cheesemonger Anthony Femia • 6.15pm Match it: a unique Italian cheese & wine masterclass by international wine judge Anthony Nania
This is an amazing opportunity to meet the That’s Amore cheesemakers, learn about cheeses and taste the full range at a fun and tasty event in the heart of the CBD.
Dumplings for Dating is back, but not as you know it. Oriental Teahouse has compiled years of experience developing its much-loved board game feasting experience and is excited to reveal its sauciest version yet.
Launching across its CBD and South Yarra venues from Tuesday, 13th July, Dumplings for Dating will bring new questions and dares to the experience as players spiral into the game in pursuit of their ‘Happily Ever After”. The revamped experience is $82pp and includes drinks and over eight dishes to share – bookings are essential.
If you’re looking for a boozy rendezvous to spice things up on date night, Dumplings for Dating invites couples to get personal with fun, flirty and somewhat revealing questions while feasting through a Teahouse selection of menu favourites.
The perfect destination for first or second dates alike, the menu also caters to vegan, vegetarian and gluten-free dietaries.
The game can be played between two to four people, with each person picking up a game piece and the table rolling a dice via a QR code on the menu.
The game consists of four stages: ‘Break the ice’, ‘Foreplay’, ‘Deep and Meaningful’, then topped off with a ‘Happily ever after” for the dessert round. Food and drinks are brought out periodically and no question is off limits covering anything from hidden talents, embarrassing confessions to buying your date your favourite drink.
Drinks on offer include a Pink Panther and Hello Vera cocktail each and a choice of beer, wine or sparkling. The feasting menu consists of menu classics such as handmade dumplings, including authentic prawn, prawn and chive, lemongrass chicken, pan-fried pork and chive, chilli wagyu beef, as well as three delicious side dishes and the restaurant’s signature white chocolate dumplings for a sweet finish to the night.
First conceived in 2018, Dumplings for Dating is an original concept created by the Oriental Teahouse team incorporating the restaurant’s intimate and social setting and delicious menu designed to share.
Oriental Teahouse is a household name that provides a world-class teahouse experience that is authentically Chinese but with a modern twist. The space encompasses a day-to-night culinary experience that does not sacrifice the essence of a traditional Chinese teahouse.
Oriental Teahouse’s Dumplings for Dating Available upon booking from Tuesday, 13th July $82 per person Oriental Teahouse South Yarra and Little Collins Street venues orientalteahouse.com.au
As Greater Sydney and beyond comes to grips with lockdown, many restaurants and establishments have once more pivoted to offer takeaway services.
Image credit: Kitti Gould
Kepos Street Kitchen Kepos Street Kitchen is currently only offering takeaway, with made to order breakfast & lunch from 8am–3pm, 7 days a week. Alongside the takeaway menu, the deli fridge will be stocked with Kepos favourites, including hummus, eggplant dip, shakshuka sauce, marinated chickens and vegetarian moussaka.
Chiswick Chiswick Woollahra is serving up their ‘Chiswick at home’ menu, designed to bring much-loved favourites to home dining rooms in Sydney, from Tuesday to Sunday. Menu highlights include wood-fired flatbread with herb & garlic oil; roasted whole Bannockburn chicken with brussels sprouts and wild rice stuffing; and bake-at-home strawberry & apple crumble.
North Bondi Nami North Bondi Nami is offering an abridged menu of warming meals and snacks, including daily market sashimi, gyoza, charred edamame with togarashi chilli, soba noodle salad and ora king salmon with chickpea miso marmalade, beans and kohlrabi available to take away through the recently launched seaside eatery and bar throughout lockdown.
Three Blue Ducks, Bronte Three Blue Ducks Bronte is offering its full breakfast, lunch and dinner menus for takeaway 7 days a week, Saturday and Sunday 7am–7pm, Monday to Friday 7am–3pm (coffee from 6:30am). Takeaway menu linked here. They are also offering Ducks DIY meals (prepped and ready to finish at home) in addition to takeaway wine and Ducks condiments. All available until Friday, 9 July.
Single O, Surry Hills Single O is serving up a limited takeaway menu via their Surry Hills café all week, including plant-based favourites such as spiced cauliflower with rye toast, macadamia butter, coconut labneh and native furikake; and fried eggplant katsu roll with lettuce, bush tomato sauce, and vegan mayo. They will also be serving up takeaway coffee, hot chocolate, chai and homebrew bundles (including their pre-filled drip coffee bags ‘parachutes’).
Drake Eatery, Bondi – Drake-away is back! Drake Eatery in Bondi will be offering its full menu, takeaway wine and cocktails from their Curlewis Street window. They will also be offering a selection of lockdown specials throughout the week.
Alibi Bar & Kitchen Alibi Bar & Kitchen will offer their full plant-based ‘Dirty Greens’ bar menu for takeaway and delivery 7 days a week, from midday–10pm, in addition to their plant-based high tea takeaway for two. Menu highlights include the Alt Meat Co cheeseburger, fysh and chips, mac n ‘cheese’ balls, kelp noodle cacio e pepe and jalapeño loaded fries.
Two Good Co. Social enterprise Two Good Co. will continue providing much-needed meals for shelters throughout lockdown, feeding women with lived experience of domestic violence and homelessness. Find out more and support a good cause by donating here.
In the fourth episode of this ongoing series, The Reviewer, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the role of both reviewers and influencers, in the context of an industry impacted by COVID-19.
Available this World Chocolate Day for one day only.
Two of Australia’s most loved dessert brands, Koko Black and Black Star Pastry, are joining forces to celebrate World Chocolate Day on Wednesday, 7 July when for one day only their two worlds collide in the form of a limited-edition creation, the Meteor Cake.
Resting on a bed of dark chocolate financier and cocoa nibs, luscious layers of caramel chocolate, Muscovado sponge, hazelnut crémeux, a gravity-defying chocolate mousse, and praline crunch, the Meteor Cake is delicately balanced to produce a combination of chocolatey goodness of galactic proportions.
Sitting atop the Meteor Cake, a flying meteor is formed from hazelnut truffle and a coat of black cocoa nibs, complete with a blazing Sao Thome chocolate flame and crumbled cocoa nib rubble. From the lower layer of praline crunch, reminiscent of the textures of the moon, to the carved jetstream of chocolate that brings the meteor’s crashing effect to life, the Meteor Cake is an explosion of flavours.
The best bit? Chocolate lovers won’t have to go to the moon and back to get it. The Meteor Cake will be available in limited supply to purchase as individual slices ($15) at selected Koko Black and Black Star Pastry stores in Sydney and Koko Black stores in Melbourne on 7 July until sold out.
In light of new lockdown restrictions in NSW, Black Star Pastry stores will also offer a pre-order home delivery service to Sydney metro area for a four-portion sized Meteor Cake for $55. The cake will be available to order via www.blackstarpastry.com.au from 10am on Friday, 2 July until 4pm on Monday, 5 July (unless sold out prior), to be home delivered on World Chocolate Day, Wednesday, 7 July.
The collaboration saw Koko Black Head Chocolatier Remco Brigou and Black Star’s Group Head Pastry Chef Arnaud Vodounou team up to create something quintessentially indulgent and decadent, yet silky and light.
Brigou says, “The key for both Arnaud and I when developing the concept for the cake was for it to feel like a true collaboration, so the cake is made from a premium selection of our Koko Black chocolate, including our indulgent 70% Sao Thome single origin chocolate and hazelnut praline, creatively spun into a signature Black Star Pastry masterpiece”.
Vodounou adds, ”Partnering with Koko Black for this very special World Chocolate Day creation has allowed Remco and I to combine the best of both of our experiences and knowledge of chocolate and ingredients to create an out-of-this-world dessert for our customers to devour”.
The Meteor Cake from Koko Black and Black Star Pastry is available for one day only – Wednesday, 7 July – in limited supply.
Koko Black and Black Star Pastry will be ensuring safe distancing practices at all stores in line with government restrictions, with customer and staff safety their utmost priority, and encourage those wanting to purchase cakes to be mindful of this.
STORE AVAILABILITY FOR PICK-UP ONLY Koko Black ● Sydney: The Strand Arcade ● Melbourne: Chadstone, Como Centre (South Yarra), Doncaster, Highpoint Shopping Centre (Maribyrnong), Town Hall, Royal Arcade, The Glen Shopping Centre (Glen Waverley) Black Star Pastry ● Sydney: Newtown, Rosebery
Brazilian cuisine is traditionally known in Australia for its blend of stews and meat-centric dishes that are designed to leave eaters full and satisfied after a lengthy meal. In theory, this is practical to keep you full but can be deemed overwhelming to the Australian palate. This is where TAOCA comes in.
TAOCA is the perfect showcase of what Brazilian cuisine has to offer beyond the boundaries of meat-based options. Combining both convenience and nutritional value, co-owners Renata Santoniero and Bruno Homero are determined to re-educate the Australian market on the Brazilian cuisine palate with their Brazilian-style Tapioca Crepes that’ll leave Australia yearning for more.
The idea initially stemmed from an experience Renata had nine years ago. Upon arriving in Australia, she remarked that there was an absence of tapioca crepes, a dish that was such a staple in her hometown of São Paulo, Brazil. This was predominantly due to the mediocre supply of tapioca flour available in Australia and thus, the idea of TAOCA was seeded. Fast-track seven years down the line to 2019 and TAOCA was launched from an idea to a reality.
Their ready-to-use Tapioca Crepe Flour (500g) is convenient, vegan, gluten-free and designed to seamlessly adapt and compliment Australian flavours. Renata and Bruno have made it their sole objective to introduce the wonders of tapioca crepes into Australian homes. Their mouth-watering crepes are formed from tapioca flour, an ingredient originally intended as an alternative to wheat flour and mixes containing gluten, however, it’s so criminally delicious and light that TAOCA is campaigning to push it as the go-to ingredient when making crepes.
This style of crepe is found quite prominently in Brazil as the popular street food derives from cassava starch, which is known for its source of calories and carbs. However, tapioca crepes are lightweight and an exceptional alternative to wheat and bread due to their gluten-free nature. Additionally, crepes are habitually known to be blended with a wide variety of ingredients, however, the digestibility of tapioca crepes invites the exploration of delicious recipes, allowing you to build ingredients on ingredients to conceive those adventurous flavours.
Built on Brazilian street-market culture food, Renata and Bruno have already established TAOCA as a staple of Sydney’s Vegan culture and are regular attendees of the Sydney Vegan Market and mean to push this into Australia’s mainstream food scene through busting myths on what Brazilian cuisine has to offer.
All toppings where available, are ready for safe pick-up and delivery for families to create their own lockdown treat – a fun indulgence for the whole family. Simply book through your usual delivery partner or visit your local store for safe pick-up.
Whether you dip it, top it or drizzle it, level up your gelato this school holidays with a range of fun toppings and let your imagination go wild!
Choc-dipped cones, gummy bears, Mini M&Ms, sprinkles, sour straps and more! Let the kids’ imaginations go wild this school holidays with a truly custom gelato treat from your nearest Gelatissimo store – even in lockdown! That’s right, you can get your favourite gelato flavours and toppings delivered straight to your door via Uber Eats, Doordash or Deliveroo.
Imagine warm molten Nutella drizzled over a scoop of Biscoff gelato with a sprinkling of Mini M&Ms – the perfect cosy treat from the comfort of your own sofa.
Or how about a fun and fruity mango gelato with gummy bears and sour straps? It tastes as vibrant as it looks!
Or go all out with Gelatissimo’s latest offering, Choc Caramel Fudge made with Lindt – a chocolate gelato made using molten Lindt chocolate and rippled with a smooth, luscious caramel fudge sauce. Top it with crushed peanuts and choc chips for a whole new level of decadence.
With the new vegan cold brew and oat milk gelato, the truly decadent Lindt range and a whole host of cult flavours (think Caramilk, New York Cheesecake and Biscoff), Gelatissimo offers a huge range of gelato, with each one made fresh in-store.
Their delicious take home packs come in 500mL and 1L sizes, and with over 50 flavours to choose from, it’s easy to treat yourself and the kids in the comfort of your own home.
So choose one, two (or even three flavours!) and then dip, top, drizzle and level up your gelato to truly make it your own this school holidays.
*Gelatissimo delivers through Uber Eats, Doordash and Deliveroo. Please check with the app to view current delivery areas.
Aren’t carbs the enemy? Based on the amount of artisan bakeries popping up, particularly in the Caulfield/Ripponlea Jewish hood, and judging by the length of the queue at Zelda, the newest kid to hit the block, the answer seems to be no.
Zelda is run by superwoman and sourdough specialist Maaryasha Weridger. Already famous in her own Jewish orthodox community, this humble home baker turned master had a huge following, running a Kosher weekly pop-up bakery every Friday out the back of several garages in rotation. Faithful followers who frequented were accustomed to hordes of crowds waiting rather impatiently to get their weekly yeasty fix. COVID came, and like many, Maaryasha went quiet – but thankfully not gone. She used this time to work out her next venture, a seemingly permanent window-front micro bakery in Ripponlea. Crowds returned, but instead of just Caulfield regulars, word’s gotten round, attracting a plethora of people from all necks of the woods.
The unwavering line may be off-putting and make you want to turn around, but out comes pink-haired Maaryasha in the flesh to give you a sample of her delectable delights. While the gesture is out of genuine goodwill, it’s actually a clever ploy, as once you’ve had a bite of anything she touches, you won’t leave until you have heavy arms, a weathered credit card and a diet that needs to start when this bag of carby awesomeness finishes (likely tomorrow!).
What’s all the fuss about? With sustainable practices in their baking processes, smell the wild cultures ferment in their 100% wholewheat loaf that is textural, rustic and nourishing. An almond croissant with delicate pastry is as crunchy as a crisp autumn leaf (with as many calories as the entire tree!). It shatters blissfully into your hands just by touch, and you can’t help but secretly mop up every last crumb.
Then, an important forewarning. Do not buy the apple crumble with the intention of sharing. It ain’t gonna happen. No matter how much self control or discipline you think you can exercise, one bite of this seemingly innocuous, heavenly star puff, and you’ll be lucky if it makes it through the car ride home (given you did the time and stood in line, you should get to reap the rewards).
Bottom line: If carbs are the enemy, after a trip to Zelda, they will undoubtedly become your best friend.
The Cannoleria team was keen to create an Australian native ingredient cannoli for NAIDOC Week and wanted to support a charity that really makes a difference to young people at the same time.
Available in all Cannoleria stores from Friday, 2nd July until Sunday, 4th July (unless sold out prior), $2 from every Blood Lime Cannoli sold will go directly to VACCA. There will also be donation tins in all stores for customers who wish to donate some spare change.
The delicious Blood Lime Cannoli is Cannoleria’s signature crunchy shell filled with blood lime-infused That’s Amore ricotta, garnished with dehydrated blood lime. Priced at $5 for one, or $4 each when three or more are purchased.
The Victorian Aboriginal Child Care Agency (VACCA) is the leading Indigenous child and family welfare organisation in Victoria, protecting and promoting the rights of Aboriginal children and young people. VACCA is Victoria’s largest Aboriginal community-controlled organisation, supporting children and families across the state.
Dario Di Clerico, co-founder of Cannoleria, said the team were proud to be able to support such a great charity.
“The team at Cannoleria has been talking about creating a native ingredient cannoli for a while and has been trying out different flavours. The blood lime works really well with our ricotta and crispy shell and we know our customers will love it.
“We decided that NAIDOC Week would be the perfect time to have the Blood Lime Cannoli as our Cannoli of the Week, while supporting a charity that makes a difference to the Indigenous community.
“Cannoleria is all about family and the Victorian Aboriginal Child Care Agency does so much to assist children, young people and their families. We hope our customers not only enjoy the cannoli but help us to raise as much money as possible.”
A three-day immersion of dark and dank independent beer and music | 13–15 August.
Bodriggy Brewpub will dedicate an entire weekend to dissolving the lines between sound, space, craft and taste for LUNAVERSE, 13–15 August, a three-day immersion of dark and dank independent beer and music.
LUNAVERSE looks to illuminate dark corners and cast new shadows with exceptional creative talent in both music and brew. Over three days, the Brewpub will swell with a three-day music programme and exclusive tap list and menu. Try exceptional swill, catch an interstellar line-up and be present in a curated moment in time and space.
Expect delicious juicy and dark beers from the likes of Garage Project, Sailor’s Grave, Range × Bodriggy Collab, Mr Banks, Mountain Culture, Grifter, Rocky Ridge, Beerfarm, and more breweries still to be announced.
Over thirty artists will bring the heat, playing live in the Brewpub and Stingrays Upstairs, from Friday to Sunday. Set times will be announced closer to the date and will feature the likes of:
FRIDAY: Big Yawn ~ Darcy Justice ~Jazz ~ Otologic ~ Sleep D ~ Cale Sexton ~ Moopie ~ Turner Street Sound SATURDAY: Adriana ~ Bumpy ~ Elle Shimada ~ SO.Crates ~ Sunnyside ~ Zjoso ~ Polito ~ Sophie McAlister ~ Lori ~ Magg.Z ~ Karate Boogaloo SUNDAY: Ajak Kwai ~ Horatio Luna ~ Laneous ~ Milo Eastwood ~ Tiana Khasi ~ Izy ~ Rara Zulu ~ Finn Irregular ~ DJ Friday ~ Dr. Condiments More artists announcements still to come
Tickets are available to be purchased per day, individually. Early bird tickets are available here for $18 + BF until allocation is exhausted, and then first release tickets are priced at $22 + BF. LUNAVERSE is the moon to Bodriggy’s summer festival Electric Kool-Aid, which launched in 2020; head down for an immersive experience like no other.
Specialty coffee roasters Black Market Coffee were set to launch their exciting, brand spanking new coffee tasting bar and roaster this week – but plans have obviously changed.
Rather than closing their venue and standing down their four full-time staff members, owners Angus and Jess will be bringing their café and tasting bar experience straight to your car.
From Thursday, July 1st (their original launch date), Black Market Coffee will be opening a drive-thru and takeaway specialty coffee service from right outside their Marrickville warehouse roastery. With this drive thru they have found a way to bring their new coffee tasting and pairing experience safely to the community despite the lockdown. They have spent months getting the warehouse ready … training staff … eating lots of delicious food and they have found a way to still deliver the goods.
Tucked away from the main street, they’ll be pumping out fresh coffee and house baked foods from 7am–1pm every day (except Sunday). You’ll be able to order from a tight but carefully devised menu, including a $10 Rwandan Cold Brew (paired with a house-made chocolate cake with dulce de leche). Think eating sticky date pudding, sitting beside a fire with a single malt whisky. A moreish pairing that goes down a little too easy.Also on the menu is a $10 Brazilian v60 Batch Brew (the plum and cherry notes of the coffee are paired with a chamomile-infused vanilla sponge). All of this without having to leave your car!
Ordering is just as simple. All you have to do is: 1. Go to @blackmarket.coffee 2. Click the Marrickville Drive Thru link in the bio: https://bmr-marrickville.square.site/ 3. Select your items 4. Drive thru or grab takeaway from their factory door
Although the lockdown has thrown Black Market Coffee’s launch plans out the window, Angus and Jess are all about finding alternate ways to service their community. They hope that with this drive-thru concept, if they can positively influence a person’s first hour in the morning, those ripples last for the rest of the day during these tough times.
New drinking and entertainment experience at Edgar’s is now open.
Ainslie institution Edgar’s opened its charming new wine bar, Wakefield’s Bar & Wine Room, on Saturday, 26 June, marking the latest expansion for the much-loved Canberra local.
Wakefield’s Bar & Wine Room will provide an intimate, warm-lit space for the Ainslie neighbourhood area, with a focus on Australian wines, local produce and suppliers, and live entertainment from across Canberra.
Expressing his excitement for the completion of Wakefield’s, owner and industry veteran of over 25 years Frank Condi revealed: “The opening marks the final piece of looking at Edgar’s as one big home, with a room for every mood and occasion. Our ultimate goal is to create personalised experiences for locals and travellers and be surrounded by good food and wine as they create lasting memories together”.
Pouring a diverse range of over 100 Australian wines, Wakefield’s will showcase many local Canberra winemakers from across the region including Mada, Helm and Eden Road, along with stocking a variety of Aussie craft beers. The bespoke cocktail menu will feature delicious creations including Wakefield’s take on an Old Fashioned with Woodford Reserve, black walnut bitters and demerara syrup; a smoked take on a ‘Charlie Chaplin’ with mezcal to complement the apricot brandy, sloe gin and lime; and the perfect caramel espresso martini using Canberra’s own Underground Spirits caramel vodka.
Head Chef Steven Jacomos (ex-Fitzroy Town Hall Hotel Melbourne, Saint Crispin/Lupo and Qualia Resort) has created a succinct menu that champions Australia’s best seasonal produce. Think chargrilled lamb riblets, crumpets with smoked trout and bottarga, hand-rolled pasta, and finished off with apple tarte Tatin for dessert.
Designed by local design firm Capezio Copeland, the interior combines industrial cues with a vintage feel, creating a chic and entertaining space with character. Natural surfaces, warm timbers and accents of burgundy and jade provide contrast to the raw and industrial building interior. The space is anchored by a large walk-in wine room with a variety of areas to eat, drink and socialise with the venue seating 50 guests, along with a private dining room for 20 guests.
Guests should walk-in expecting the unexpected, as Wakefield’s becomes centre stage for local talent, from jazz, blues and soul to burlesque throughout the week.
“With international travel off the cards for the foreseeable future, we are also looking at Edgar’s to provide an experience worthy of a trip to Canberra and we would love to encourage visitors to stay longer and explore the capital,” added Condi.
Wakefield’s sits as the latest addition to Edgar’s Inn, a laidback gastro-pub in the heart of the leafy suburb of Ainslie. It is also home to Mama Dough, firing up freshly-made pizza in a cosy strip next door to the pub, and The Inn, a refined extension of the laidback Edgar’s vibe, serving paddock-to-plate shared style dining inspired by seasonal fresh produce and herbs grown in their soon-to-be new vegetable garden opposite Edgar’s.
Wakefield’s Bar & Wine Room will be open Wednesday through to Saturday evenings from 5:30pm to late.
Update from Queen Victoria Market with news and events taking place at the Market over the coming weeks + months, including: • Mini Market Series: Garden and Outdoor Market – Saturday, 26 June | Pet Lovers Market – Saturday, 3 July • Taste of Portugal Festival – Sunday, 27 June • Christmas in July School Holiday Fun – Tuesdays and Thursdays from 29 June to 8 July • Donut Festival – Sunday, 4 July • Melbourne Truffle Festival and pop-up stall – Saturday, 10 July & Sunday, 11 July • Melbourne Book Market – every Saturday and Sunday • Stay tuned for Winter Night Market – still postponed.
MINI MARKET SERIES Queen Victoria Market’s popular Mini Market Series is back, where market-goers can explore a curated collection of stallholders ata range of mini markets, featuring different themes showcasing Melbourne’s greatest offerings.
The next Mini Market is Saturday, 26 June from 9am–4pmat J-M Sheds (Peel Street end),with the Garden and Outdoor Market. Shoppers can seek out a range of indoor and outdoor plants, garden and landscaping supplies, ornaments, succulents and much more. Participating traders include:
Other upcoming Mini Markets include: • Pet Lovers Market: Saturday, 3 July • Garden & Outdoor Market: Saturday, 31 July • Vintage Market: Saturday, 21 August • Garden & Outdoor Market: Saturday, 28 August • Arts Market: Saturday, 11 September • Toys & Collectibles: Saturday, 18 September • Garden & Outdoor Market: Saturday, 25 September
TASTE OF PORTUGAL FESTIVAL The Taste of Portugal Festival is returning to Queen Vic Market with a new date: Sunday, 27 June. The festival unites all the Portuguese speaking communities, including Portugal, Brazil and East Timor, to celebrate historical ties. There’s so much to enjoy including:
Portuguese and Brazilian street food and drinks Art and photographic exhibitions Children’s activities, including face painting, drawing competitions, art and craft Handcraft demonstrations Latin and samba dance classes Diverse entertainment program of music and dance from Portugal, Brazil and East Timor.
This year’s main attractions include: Ricardo Madeira, who will dazzle with contemporary Portuguese music Colourful and lively Portuguese dancers will perform traditional folkloric dance Well-known Brazilian singer and dancer Danny Maia and Mel Samba band will also bring interactive Latin beat and samba lessons Spectacular interactive bachata dancing Portuguese chorizo making workshop Demonstration of how to bake Portuguese custard tarts.
Fast Facts: Taste of Portugal Festival WHAT: Taste of Portugal Festival WHEN: Sunday, 27 June, 9:00am–4:00pm WHERE: Queen Street, Queen Victoria Market, Melbourne
CHRISTMAS IN JULY SCHOOL HOLIDAY FUN These school holidays, Queen Vic Market is bringing the festive spirit with free Christmas in July workshops for the kids, running Tuesdays and Thursdays from 29 June to 8 July. Bring the little ones to the Market for mid-winter art and craft fun, including design your own earmuffs, beanies, hot choccie mugs and glove puppets. There will also be Christmas trees and fake snow to make it extra festive.
Each workshop is free and bookings are encouraged to avoid disappointment. Walk-ins on the day are welcome but subject to availability. Spaces are limited to 50 per session. Further info and bookings can be found here and below: 1. Earmuff Art Personalise your very own winter-inspired earmuffs! Location: RK – RL Shed Date: Tuesday, 29 June Sessions: 10am–11am | 11.30am–12.30pm | 1pm–2pm Cost: Free Bookings: here. 2. Beanie Monsters Decorate your own beanie to stay warm through the cooler months. Location: RK – RL Shed Date: Thursday, 1 July Sessions: 10am–11am | 11.30am–12.30pm | 1pm–2pm Cost: Free Bookings: here 3. Glove Puppets Design your own gloves to keep your hands toasty this season. Location: RK – RL Shed Date: Tuesday, 6 July Sessions: 10am–11am | 11.30am–12.30pm | 1pm–2pm Cost: Free Bookings: here 4. Hot Chocolate Mug Art Love hot chocolate? Join us and decorate your own ceramic mug to take home. Location: RK – RL Shed Date: Thursday, 8 July Sessions: 10am–11am | 11.30am–12.30pm | 1pm–2pm Cost: Free Bookings: here
Image credit: Matt Houston Photography
TRUFFLE MELBOURNE FESTIVAL AND POP-UP The black winter truffle season is officially here, and customers can celebrate all things truffle at Queen Vic Market, with the Truffle Melbourne pop-up stall that has just launched, and the much-anticipated Truffle Melbourne Festival, which has been rescheduled to make its return to Queen Vic Market on Saturday, 10 July and Sunday, 11 July.
Whether you’re a truffle tragic or simply curious, there’s something for everyone at the Truffle Melbourne Festival. Taste the best (and most affordable) truffle dishes, including venison black truffle pies, truffle parmesan wheel pasta, black truffle fries, burgers, paellas, crepes and more. Or pick up some fresh truffle from one of the five growers from across the country.
Across the weekend there will also be live truffle demonstrations featuring some of Melbourne’s best chefs sharing their truffle secrets. Expect to find Guy Grossi (Grossi Florentino); Rob Kabboord (Chancery Lane Bistro); Elbert Chang (Pinchy’s) and Angus Cadden (Park Street Pasta & Wine).
Image credit: Matt Houston Photography
Australia’s favourite truffle dogs will also be back, showing off their truffle hunting skills across both days, and the Truffle Melbourne Bar will offer exotic truffle cocktails, beers and ciders to enjoy while listening to some great DJ tunes.
The Truffle Melbourne pop-up stall has also launched at the Market in I Shed, and will be open until the end of August. Customers can shop for a great range of fresh truffle products, including sauces, honeys, oils, salts and so much more, from across Australia and Europe. Customers can also take part in a Queen Vic Market Ultimate Truffle Tour, which will be held on 10 July (same weekend as the Festival). Bookings can be made online here: https://qvm.com.au/tours/
Fast Facts: Truffle Melbourne Festival WHAT: Truffle Melbourne Festival WHEN: Saturday, 10 July, 9am–5pm and Sunday, 11 July, 9am–4pm WHERE: K-L Sheds, Peel Street end, Queen Victoria Market, Melbourne Fast Facts: Truffle Melbourne Pop-Up Stall WHAT: Truffle Melbourne Pop-Up Stall WHEN: 1 June to 31 August, 2021, every Market day (Tuesdays, Thursdays, Fridays, Saturdays, Sundays) WHERE: I Shed, Stall 86, Queen Victoria Market, Melbourne
DONUT FESTIVAL Queen Victoria Market’s highly anticipated Donut Festival will now be held on Sunday, 4 July.
The one-day celebration will still gather some of the city’s favourite donut makers for a super-sweet dive into all things iced, jam-filled, cinnamon-sprinkled, sugar-dusted and everything in between. Expect to find the OG hot jam donuts, oozing chocolate-filled donuts, vegan and gluten-free donuts, churro bowls, 1950s-style milkshakes and more.
Unfortunately due to COVID restrictions, the donut-eating contest has been cancelled, however, customers still have the chance to win big! In collaboration with the American Doughnut Kitchen, Queen Vic Market is giving away a year’s supply of hot jam doughnuts, plus $100 worth of Queen Vic Market vouchers. For the chance to win, customers can simply enter online here.
Fast Facts: Donut Festival WHAT: Donut Festival WHEN: Sunday, 4 July, 9am–4pm WHERE: Queen Street, Queen Victoria Market, Melbourne COST: Free entry and live entertainment, food and drink for purchase
MELBOURNE BOOK MARKET The Melbourne Book Market is back every Saturday and Sunday at Queen Vic Market, offering a curated collection of more than 5,000 new and pre-loved titles.
From old-time classic novels to new book releases and up-and-coming authors, the literature available each weekend has been selected and presented by some of Melbourne’s most experienced booksellers, authors, illustrators and book creators. There’s also an array of quality second-hand vinyl records and CDs.
With a title to suit every kind of book lover, Melbourne Book Market pops up in the Market’s L Shed on Saturdays and Sundays from 10am to 4pm.
Fast Facts: Melbourne Book Market When: Every Saturday and Sunday Time: 10am–4pm Where: L Shed (Peel Street end), Queen Victoria Market, Melbourne
Smith Street’s newest neighbourhood bar Sixty Smith will play host to ten Melbourne artists this Sunday when its ‘Oysters + Art’ exhibition takes over the venue from 4pm till late.
After a slow 12 months for local creatives, Oysters + Art offers them a chance to showcase their artwork in a relaxed dining environment, with each piece available for purchase on the day or across the month.
To accompany the art, Sixty Smith will be serving up $2 oysters (choose from natural, fennel and yuzu or chilli jam and seafood nahm jim) and $8 glasses of bubbles alongside its usual Thai-, French- and Spanish-inspired menu and handcrafted cocktails. Think cured ocean trout, slow-cooked pork neck and eggplant popcorn, as well as their signature Gallus cocktail (Scottish Islay whisky, dark chocolate-infused Amaro and yuzu honey).
Ran in conjunction with art collective FORT HEART, this Sunday’s line-up features:
That’s Amore Cheese has launched its cheese- and pasta-making classes for winter and there is something for everyone.
Whether you are wanting to learn how cheese is made from start to finish with the Beginners Cheese Making Class – from milk to cheese, or simply want to have some fun while learning with friends with the shorter Mozzarella Making Class – make your own mozzarella, these classes are not to be missed by cheese lovers. And then there is the pasta-making class from expert Gianna Donnini.
The Beginners Cheese Making Class is for anyone who wants to learn about the full cheese-making process. In the full-day interactive workshop you will learn how to make Italian-style cheese from milk to the finished product. A few litres of milk will be transformed into Primo Sale (the mother of all cheeses), mozzarella and ricotta. There will also be a delicious Italian lunch and glass of wine.
In the two-hour Mozzarella Making Class, guests will learn the secrets to making silky smooth mozzarella in a fun and casual environment. The cheesemaker will cover the basics of how the milk is transformed into curd before participants get hands-on and learn how to stretch the curd into mozzarella. You will also learn how to shape the mozzarella into bocconcini and trecce. The class will finish with a guided cheese tasting and glass of wine.
Who better to learn about making cheese than from one of Melbourne’s best cheesemakers?
Or, perhaps you want to try your hand at making pasta for everyday meals and entertaining with the Tortellini and Ravioli Class. Gianna Donnini (head pasta maker at Donnini’s, Carlton) will guide participants through the art of pasta making with this hands-on class that will teach how to make tagliatelle, spinach & ricotta tortelloni and pumpkin ravioli. From making the dough, to kneading, filling and shaping the pasta, you will learn all the skills you need to make your own egg pasta using a domestic pasta machine.
That’s Amore Cheese classes are held at The Cheesery demonstration kitchen at 66 Latitude Blvd, Thomastown. Everything required for the class is included.
THAT’S AMORE CHEESE – WINTER CLASSES
Beginners Cheese Making Class – from milk to cheese Saturday, 10th July & Saturday, 18th September | 10am Duration 5 hours Gourmet Italian-style lunch included, as well as Primo Sale & freshly made mozzarella to take home $180 per person
Mozzarella Making Class – make your own mozzarella! Sunday, 15th August | 10am Duration 2 hours Cheese tasting and glass of wine included $110 per person
Tortelloni & Ravioli Class – learn how to make fresh pasta with Gianna Donnini Saturday, 3rd July; Saturday, 31st July; and Saturday, 28th August | 10am Duration 3 hours Italian-style lunch with drinks is included, and a take-home apron $110 per person
That’s Amore Cheese classes tend to sell out quickly so early purchase is recommended.
Whether you dip it, top it or drizzle it, level up your gelato this school holidays with a range of fun toppings and let your imagination go wild!
Choc-dipped cones, gummy bears, Mini M&Ms, sprinkles, sour straps and more! Let the kids’ imaginations go wild this school holidays with a truly custom gelato treat from your nearest Gelatissimo store.
Imagine warm molten Nutella drizzled over a scoop of Biscoff gelato with a sprinkling of Mini M&Ms – the perfect cosy treat.
Or how about a fun and fruity mango gelato with gummy bears and sour straps? It tastes as vibrant as it looks!
Or go all out with Gelatissimo’s latest offering, Choc Caramel Fudge made with Lindt. A chocolate gelato made using molten Lindt chocolate and rippled with a smooth, luscious caramel fudge sauce. Top it with crushed peanuts and choc chips for a whole new level of decadence.
With the new vegan cold brew and oat milk gelato, the truly decadent Lindt range and a whole host of cult flavours (think Caramilk, New York Cheesecake and Biscoff), Gelatissimo offers a huge range of gelato, with each one made fresh in-store.
So choose one, two (or even three scoops!) and then dip, top, drizzle and level up your gelato to truly make it your own this school holidays.
Zero alcohol alternatives available in select venues nationwide from 1st July.Food and beverage-led hospitality group, Australian Venue Co is launching a Zero Proof Drinks List on 1st July. Just in time for Dry July.
Available in 57 venues nationwide, the alcohol-free and low alcohol selection will offer exciting choices to those who are choosing not to drink, or to drink less. The Zero Proof Drinks List includes beers, wines, spirits and signature cocktails.
The Zero Proof Drinks List will provide customers with genuine alternatives to the alcoholic counterparts. The zero proof cocktail selection is the standout, including booze-free versions of best-selling cocktails with an Espresso Martino, Nogroni and Amalfi Spritz. A range of signature cocktails offers fruity, spicy and smooth flavour profiles with the Berry Spritz, the Dark & Spicy and the Smooth Operator.
While the Zero Proof Drinks List roll-out is across select venues nationwide, each venue will tailor their list to appeal to their local customer base. Venues include Sarah Sands Hotel, O’Connell’s and Newmarket Hotel in VIC; The Rook, Manly Wine and Cargo Bar in NSW; Kings Beach Tavern, MiHi Tavern and Bonny View Hotel in QLD; The Aviary and The Guildford in WA; Brighton Metro Hotel and Parkside in SA; and Smith Street Social in NT.
Australian Venue Co has recognised the demand for alcohol free and low alcohol beverages and is the first group to market in catering to this trend at scale. AVC is consistently delivering new concepts for customers, such as major activations like The Winter Village and Beach Club and events like Brunch with Soul, which was a first in Melbourne.
By offering such a great selection of zero proof drinks, customers can choose not to drink, or drink less while still enjoying great beverages at their favourite venues. Whether they are the designated driver, a weekend warrior training for a big event, have an early start in the morning, entertaining clients, pregnant or simply taking a break from booze, the list provides options that don’t draw attention to the fact that someone isn’t drinking alcohol.
Australian Venue Co Chief Marketing Officer Kylie Moncur said the Zero Proof Drinks List was a great addition to AVC’s offering.
“At AVC, we understand what our customers want and are proud to be the first hospitality group to roll-out a zero proof drinks list at scale. With our new Zero Proof cocktail list and low alcohol range, there’s no reason to feel left out on a night out,” says Moncur.
“Having a glass of wine over dinner with friends or holding a cocktail at a party feels so much more celebratory than sipping on soda water. This list is about offering better options for everyone, and making it easier to get together with friends and family, regardless of what you’re drinking,” she said.
AVC prides itself on its portfolio of more than 160 unique and individual venues across Australia and New Zealand. The group’s approach is to stay at the forefront of hospitality trends and technical advancement. AVC encourages local leadership and to tailor venues to local community tastes, supported by the group’s centralised support office, including HR, finance and marketing.
A popular tale is that the word “bistro” or “bistrot” originated from the Russian word for “quickly”, which was allegedly shouted by Russian officers or Cossacks who occupied Paris, following the Napoleonic Wars, and wanted to be served quickly. “Bistrot, bistrot,” they would shout!
Bistrot 916 – in Potts Point, Sydney – states that it offers “service rapide” or quick service. It typifies the classic French bistro. Located amongst the charming terraces of Potts Point, this fabulous little French bistro offers a range of classic French fare.
With bentwood chairs, timber tables with pink tablecloths, and lit with pendant lights and candles, the atmosphere is dark and cosy. Waitstaff in white jackets deliver the food and drinks with professional flair. The service is quick but not frenetic. The space is fun and busy, full of couples, families and conviviality.
Dan Pepperell (ex-Alberto’s Lounge, 10 William St and Hubert) has a menu that includes many French classics, with a modern twist. Snails lightly grilled in a parsley garlic butter are served in vibrant green snail shell pasta. Scallops are marinated in tiger’s milk, whilst a boudin noir is wrapped in spring roll pastry – crisp, sweet, rich and earthy served with fresh mint and an apple cider vinegar dipping sauce. There are lamb brains served with smoked eel mayonnaise and an excellent tender grilled lamb tongue served with wasabi and citrus salt.
For mains there are the traditional bistro staples – steak, duck and lobster served with frites, as well as fish and some specials. Finish with cheese, chocolate mousse or a deliciously delicate crème caramel laced with wine from the Loire Valley.
There is an excellent wine list with both Australian and French offerings, as well as a full cocktail bar.
This is simple, elegant well-crafted modern French bistro cuisine served in a casual, friendly accessible venue. Definitely worth a detour.
The new Marrickville Metro has enjoyed a few weeks of trading and just when we thought Smidmore Street dining could not get any better, Nanyang Malaya Café bursts open their doors. Taking prime corner positioning, Nanyang Malaya Café brings the sights and smells of the streets of Singapore, to the heart of Marrickville.
Nanyang Malaya Café is the second incredible collaboration between renowned-Sydneysiders Kaisern Ching from Chefs Gallery and Billy Chong from Ipoh Town. The new café on Smidmore Street is like the little sister to Nanyang Tea Club. In 2018, these two reputable teams joined to work on their first new restaurant, Nanyang Tea Club at Market City’s 1909 Dining Precinct. The team created a dining experience that isn’t just centred around the food but designed a sensory exploration that encapsulates it all. They enjoyed marrying dishes with the traditional art form of tea drinking, as well as mocktails and cocktails.
Like many, both founders have missed travelling to their respective homelands during the past 15 months. When the opportunity came up to be a part of the new dining precinct at the re-developed site at Marrickville Metro, they were excited to create their unique Nanyang Malaya Café concept. The Nanyang Malaya Café transports patrons to the early British Colonial days of Singapore, known as British Malaya. It was the birthplace of Kopitiam café, a culinary fusion of Hainanese migrants and Malaya people adopting their British employers’ cooking style. Billy and Kaisern each have fond memories of eating with their parents as children at these cafés, where they were greeted with the smell of freshly brewed coffee while devouring their cultural dish of Kaya Toast made from coconut jam and butter served with ultra-soft eggs. Tapping into Sydney’s laid-back breakfast culture, Nanyang Malaya Café, will feature Australian brekky dishes that have been reinterpreted with Malaya cultural favourite flavours, such as Assam Smash Avocado toast.
This unique cultural and foodie experience is the perfect addition to join a diverse and authentic mix of retailers on Smidmore Street, including The Grumpy Italian, Motto Motto Japanese Kitchen, Sushi Maru, Raman Bar & Grill and many more.
Dean Young, Marrickville Metro Centre Manager, says, “We’ve had a clear vision about the experience we want to deliver for our visitors. Instead of focussing on the purchase, we want to create an experience around it. Instead of dropping big brand names, we want our retailers to tell their unique stories. It’s all about delivering quality products that connect with our local community. That is why Nanyang Malaya Café makes such a perfect addition to our offer at Smidmore Street”.
Kaisern and Billy have valued telling their personal and cultural stories through food and giving that experiential moment to their customers. This is how they have always connected with the community and now they want to bring this to Marrickville.
Billy Chong says, “We are excited to be in Marrickville for its vibrant social and cultural scene. Our first café breaks cultural boundaries by encapsulating the spirit of a Kopitiam-style café found in the streets of Singapore and we have infused this with a modern Australian twist.”
Nanyang Malaya Café will do just that. In true Sydney-style guests can indulge in an all-day breakfast menu. In addition to the Assam Smash Avocado toast, guests will be treated to a Rendang Beef Burger – savoury rendang slow-cooked beef encased in an egg omelette paired with homemade mayo and pickled onions –another sure-fire favourite. The Nanyang signature Singapore Crab Chilli Sauce will also make its way to Marrickville, drizzled on a soft-shell crab croissant filled with scrambled eggs.
The Nanyang Malaya Café team have made a thoughtful selection of coffee choices serving traditional Malaya kopi (coffee), freshly brewed filter coffee and espresso coffee. The team have partnered with Inner West local and award-winning coffee suppliers, Vella Nero, to develop an exclusive blend of coffee specifically for Nanyang Malaya Café guests, redefining coffee drinking with Malay-influenced cuisine.
Oh, but it’s not just breakfast food. There are plenty of other delicious Malay delicacies – from fragrant curries redolent with spices, signature laksa dishes, soft flaky roti, punchy rice dishes and truly slurpable noodles. All of which bring you back to a time and space different from where you are.
This is the experience that the Metro wants to give its visitors. Something new, wonderful, creative, innovative and imaginative. Something that you simply can’t get anywhere else.
Kaisern and Billy are household names synonymous with the best modern Chinese and Malaysian cuisine in Sydney, respectively. With this unstoppable team at the helm, Nanyang Malaya Café is destined to shake up the Inner West and the Marrickville Metro team are thrilled to welcome them.
Fun upcoming event with Belle’s Hot Chicken founder, Morgy McGlone at his new venue Sunday.
On Sunday, 4th July, Morgy will host his second Sunday Session with Tal Buchnik of Jimmy’s Falafel to serve up a Buchnik Street Deli feast.
A set menu with matching wines, the menu will include: • Crab and Harissa Cigar • Lox Bagel • Reuben Sandwich • Rotisserie chicken with flavours of ras el hanout • Sides & Bread • Malabi Matching wines have been curated by Richie Harkham of Harkham Wines.
Bentley Restaurant + Bar will kick off truffle season on Tuesday, 6 July, inviting guests in for an evening of pure indulgence with an exclusive tasting menu featuring WA’s finest, Coomer Truffles from Manjimup. Wine pairing by Nick Hildebrandt will be available upon request.
The rare winter truffles – or ‘black diamonds’ – will be showcased across a range of eight snacks, savoury and sweet dishes so that guests can get a truffle fix like no other. Think all of your Bentley favourites, with an added hint of truffle; potato damper, storm clam salad, bay lobster, honey ice-cream and even petit fours.
Melbourne restaurateur Chris Lucas announces the opening of Grill Americano, his third restaurant scheduled to open this year. Grill Americano, a 145-seat restaurant and bar, will be located at 101 Collins Street. This iconic Melbourne address has been at the centre of Melbourne’s cultural and social landscape for almost three decades. 101 Collins Street, designed by renowned Melbourne firm Denton Corker Marshall, has long been at the heart of this prominent end of Melbourne.
Surrounded by some of Melbourne’s most iconic towers and high-end retail, Grill Americano will be open seven days a week, offering breakfast, lunch and dinner to Melbourne’s city workers, visitors, theatregoers and shoppers. The entrance will be located on Flinders Lane at the laneway entrance to the 101 Collins Tower and is scheduled to open in October 2021.
“I am incredibly proud of our great city, especially this last year. What we have all been through in the hospitality industry has been devastating. But we keep going, we will keep pushing on,” comments Chris Lucas. “I love the energy and architecture of my city, and I am excited to honour these great buildings with beautiful restaurants people can enjoy. It is more important now than ever before to keep Melbourne in its rightful place as one of the world’s greatest food destinations.”
Grill Americano takes its inspiration from the elegance and beauty of Venetian architecture. Dishes from the wood grill and bespoke wood oven imported from Naples will form the heart of the menu with Italian classics like Bistecca à la Florentina and handmade pasta.
Chris Lucas has been instrumental in revolutionising the art of modern dining in Australia. His restaurants have impacted the way we live and eat. Along with the soon to be opened Society and Yakimono at 80 Collins, Lucas’s new restaurants will herald a moment of celebration for Melbourne’s famed dining culture. He will also be creating over 550 new hospitality jobs.
“My restaurants are about storytelling, about honouring the location, creating a space between fantasy and reality. Restaurants should take you on a journey where you make your own experience. I am excited about our future, and I am looking forward to adding to Melbourne’s exciting culinary reputation.” ~ Chris Lucas
Grill Americano 112–116 Flinders Lane, Melbourne VIC 3000 Opening October 2021
Those over virtual dating should not miss out – Saturday, 26th June.
Let’s face it, we are all over virtual interactions and so The Newmarket in St Kilda is taking it back to basics by hosting a real-life speed-dating event – The Hunni Hustle – on Saturday, 26th June.
The free event aims to bring together friends to have a bit of fun and meet single, like-minded individuals.
The Hunni Hustle kicks off at 7.30pm with a glass of bubbly or a beer on arrival. Then speed dating rotation starts at 8pm, hosted by comedian Mish Wittrup, as 30 girls and guys will have the chance to see if they find a match made in heaven in four minutes before the rotation concludes at 9pm.
No more Zoom, no catfishing, just good old-fashioned live speed dating!
For those wanting to get the party started early, Happy Hour runs from 4pm–7pm and after the speed dating event live acoustic music will entertain.
So, for those looking for love or simply a fun night out with fellow singles ready to mingle, The Hunni Hustle at the Newmarket Hotel is a must-do event.
Organisers of the Foodservice Australia trade exhibition have announced that the event will be moving to new dates in August to ensure it can run at full strength. The show will now run from 24–26 August 2021 at the Melbourne Convention & Exhibition Centre.
Event Director Tim Collett says: “We made this decision in the best interests of exhibitors and visitors. While we may have been able to run on the original June dates, the restrictions in Melbourne would have made it hard for everyone to attend. This short delay allows us to run a show that is even bigger and better than anticipated”.
All the seminars, conferences and competitions associated with this huge industry event will also be moving to the new dates. These include the Aged Care Catering Summit, National Restaurant Conference, Chef Success Workshop, Café School, The Sweet Spot theatre, Bocuse d’Or and Chef of the Year.
Collett says: “The food and hospitality industry is desperate to reconnect and rebuild. COVID has made everyone look closely at how they operate and where we are heading. This show will be the place to find new products, new suppliers and new ideas. Frankly I think it will be the most important trade show we have ever run”.
Exhibitor, visitor and conference registrations will all roll over to the new dates. Organisers are currently updating the information and sending out further information.
If you have not booked your ticket then now is the time. Entry is free but you must be over 16 and work in a food or hospitality business. For more information and easy registration visit www.foodserviceaustralia.com.au or call the food team on 03 9999 5460.
Foodservice Australia 10am–5pm | NEW DATES 24–26 August 2021 Melbourne Convention & Exhibition Centre
Landmark Brunswick pub Sarah Sands Hotel re-opened to the public on Saturday, 12 June, following an extensive renovation project valued at circa $3million. The pub has been closed since 2017, and returns to the neighbourhood under new operators, Melbourne-based food & beverage hospitality group Australian Venue Co.
Established in 1854, Sarah Sands Hotel has a long history in Melbourne. Over the years, the pub has operated under many names and concepts, but in 2021 will return to its original name and purpose as a quintessential local pub.
Re-opening celebrations will run over the “Welcome Weekend”, from Friday, 25 June to Sunday, 27 June. Customers will receive complimentary Chefs Snacks with their first drink purchase from 5pm–7pm and every dinner reservation for 4 people or more will receive a complimentary round of desserts.
Sarah Sands Hotel will launch with a classic line-up of weekly pub specials, including vegetarian alternatives for Parma Night & Sunday Roast to reflect modern preferences. In light of capacity restrictions as lockdown eases, these specials will launch on 1 July.
The trusty pub Meat Raffle has been reinvented, with a farm-fresh box of fruits & vegetables up for grabs every Friday. Customers can purchase a raffle ticket using mobile ordering, with all proceeds going to local not-for-profit organisation QueerSpace, which programs events and services for the LGBTQIA+ community. The first raffle will be on Friday, 18 June.
Executive Chef Telina Menzies’ menu is anchored by high-quality pub classics and hearty, flavourful vegetarian mains. Menzies has taken inspiration from more than 15+ years working in pubs across Australia, to create a menu that feels comforting and nostalgic while also offering fresh, flavourful dishes that showcase native ingredients and reflect modern dining trends.
“It’s a little bit nostalgic and a little bit new. I want people to feel at home right away at Sarah Sands, but also keep things fresh and help make everyday occasions with friends and family feel a bit special,” said Menzies.
The menu’s snacks include scorched Padrón peppers with Geraldton wax vinegar and sea salt; Keen’s buttermilk fried chicken with native mountain pepper and tamarind yoghurt; pink pepper calamari with smoked paprika mayo, lemon and saltbush; and a generous grazing plate with house pork & pistachio terrine, cold cuts, local smoked cheese, house pickles, chef’s sourdough, garlic & herb bread and cultured butter.
Classic pub counter meals include a steak & ale pie with braised Victorian beef, mushy peas and buttered mash; a classic chicken parma; an eggplant parma; meat or plant-based cheeseburgers; and fish & chips with baby gem salad, malt pickled onions and rustic chips.
Of the eight pizzas available, half are vegetarian, and every vegetarian pizza can be made vegan on request. Alongside the classic margherita, vegetarian pizzas available are the Zucchini, Pumpkin and Potato pizzas, with Prawn, Prosciutto, Pork and “The Devil” pizzas available for meat lovers.
Desserts are simple and nostalgic, with a banana split, oozy choccy pud and 3-milk flan.
Signature cocktails include the Wattleseed Espresso Martini, the Davidson Plum Sour with Four Pillars Shiraz Gin and the Lemon Myrtle Drop. A range of four seasonal spritzes will launch with Lavender & Baby’s Breath, Strawberry & Mint, Watermelon & Lime and Wild Blueberry & Fresh Berry spritz. There will be ten beers & ciders available on tap, complemented by an extensive tinny & bottle list of local and international beers and ciders.
Australian Venue Co has worked with architects Studio Y to breathe new life into Sarah Sands Hotel, while preserving the character and heritage features of the venue. On the ground floor, customers will find a warm and inviting public bar with brass details and traditional timber panelling, including fins on the bar, an intimate 38-seat dining room and a private dining room that seats 20. A winter-friendly, enclosed courtyard and second private dining room that seats 16 complete the first floor, which overlooks the lively intersection of Brunswick Road & Sydney Road. The second floor has a stunning green and grey traditional print tiled floor in the second bar and a light-filled atrium featuring a mural by Loretta Lizzio.
Sarah Sands Hotel will trade for lunch & dinner, 7 days a week. Doors open 5pm, Saturday, 12 June.
Welcome Weekend: Friday, 25 June to Sunday, 27 June • Complimentary Chefs Snacks with first drink purchase, 5pm–7pm • Complimentary dessert per person with every dinner reservation for groups of 4 or more
Sarah Sands Hotel’s Weekly Specials: Launching 1 July: • Happy Hour: $6 house wines, $7 house spirits & $8 house pints from 4pm– 6pm, Monday to Friday • Monday Parma Night: $20 Chicken or Eggplant Parma, with chips & salad • Tuesday Steak Night: $20 Chef’s selection steak with chips & salad • Wednesday: $15 pizza & trivia • Sunday Roast: Available all day, with a rotating selection of a classic roast and vegetarian roast
Alpine-inspired winter wonderland now opened in Prince Alfred Square.
Mega pop-up The Winter Village will make its debut in Parramatta for its inaugural launch this June, making its way to NSW due to popular demand as Sydneysiders finally get a taste of the alpine-inspired winter wonderland. Open daily, it will run for three months, from 19 June to 12 September 2021.
The Winter Village has partnered with City of Parramatta’s popular Winterlight for its 10th year running, to transform Prince Alfred Square in Parramatta into a winter wonderland, complete with an ice-skating rink, igloo village, daily snow showers and food and drink pop-ups serving the ultimate cosy comfort food.
After a blockbuster 2019 debut in Federation Square, Melbourne, The Winter Village will finally bring its greatest hits along with new additions to Parramatta, including a new Brunch & Skate package on weekends, ice skating and daily snow showers.
The Winter Village is brought to life by Australian Venue Co, who operate a number of favourite pubs, bars and restaurants across Sydney, including The Winery, Untied, Bungalow 8, Cargo Bar, The Rook, Manly Wine, Kingsleys Woolloomooloo and more.
Activations Operations Manager Selena Majumdaris excited to debut The Winter Village in Parramatta, after plans to expand interstate were put on hold last year due to COVID. “In a year where many Sydneysiders are looking for a new adventure without being able to travel overseas, we’re thrilled to be able to finally bring The Winter Village to NSW and create an escape close to home for locals this winter. We’re launching Parramatta with a bang and can’t wait for friends and families to get a taste of our winter wonderland!”
City of Parramatta Lord Mayor, Cr Bob Dwyer said: “Parramatta is definitely where it’s at this winter. We’re excited to be hosting The Winter Village in beautiful Prince Alfred Square, kicking off what is going to be a jam-packed program to celebrate the 10th anniversary of our iconic Winterlight festival – including our super-popular school holiday events.”
For the ultimate The Winter Village experience, guests can pre-book private igloos and cabins, perfect for an afternoon or evening of enjoying some drinks and sharing a bite to eat. Parramatta will have 20 igloos, each measuring 3.6m × 3.6m, which can host up to 8 people.
Igloo Packages All igloos must be pre-booked via The Winter Village website and include the choice of two food & beverage packages with vegan and gluten-friendly options available.
The Standard Igloo Package | $49pp For those looking to get their igloo fix, the Standard Package includes a grazing plate of chips, dips, mini pretzels and cured meats, fried chicken, mac ‘n’ cheese croquettes, fries with truffle aioli, herbed slaw, Greek salad, a choice of wine or beer, and a chocolate ice-cream sandwich for dessert.
The Premium Igloo Package | $69pp For those looking to indulge, patrons can upgrade to the Premium Package, which includes a mini lobster roll with dill & pickles, an additional dessert platter with espresso martini choc fudge sauce, berries, brownies, marshmallows, cookies and the choice of a Bloody Shiraz Gin Spritz, Espresso Martini, wine or beer.
Weekly Programming Brunch & Skate The new Brunch & Skate package will let the weekend warriors work up an appetite with a 45-minute skate session, plus a well-earned brunch in a private igloo. Brunch & Skate packages are available every Saturday and Sunday at 10am, for $35 per adult and $22 per child. Ice Skating Ice skating passes can be booked online, with 45-minute sessions available during opening hours. Passes are $26 for adults, $18 for children aged 6–14 and $10 for children aged 3–5. Let It Snow – Snow Showers The Parramatta Winter Village will have daily snow showers at 12pm, 3pm, 6pm and 9pm. Skate & Sip Enjoy a complimentary skate session with any cocktail purchase! Available every Monday from 5pm–7pm. Simply collect your free skate pass from the bar to redeem on the day!
Friday Happy Hour Enjoy a complimentary drink with any skating pass between 4pm–6pm every Friday! Simply visit the skate hut for your skate session between 4pm–6pm on Fridays to receive your drink card.
Entry to The Winter Village is free, walk-in customers can order food & beverage directly from the pop-up bar, with casual outdoor seating available. The Winter Village is operated by Australian Venue Co & sponsored by Emu Australia.
Along with marking its debut in Parramatta, The Winter Village will also return to Melbourne and pop up in new locations across Australia this winter, including Brisbane, Perth and Adelaide.
That’s Amore Cheese has partnered with local gin maker Imbue Distillery to create an event that will make cheese and gin lovers rejoice – Cheese + Gin Tasting Night – on Friday, 2nd July.
Held at That’s Amore Cheesery in Thomastown, the Cheese + Gin Tasting Night will take guests on an exciting journey of flavours, with combinations that complement each other perfectly.
Guests can expect cheese boards, fried cheese, cocktails, barrel-aged gin, gin liqueur, boozy affogato and more!
Founder of That’s Amore Cheese Giorgio Linguanti and Founders of Imbue Distillery Mel and Mick Sheard will guide the tastings, while sharing their knowledge of the production processes.
Cheese + Gin Tasting Night by That’s Amore Cheese and Imbue Distillery Friday, 2nd July | 6.30pm That’s Amore Cheesery, 66 Latitude Blvd, Thomastown Tasting Menu Smoked Bocconcini Aussie Dry Gin & Tonic ~ Cheese board selection: Cacio Chilli Suburban Contemporary Gin Buffalotto Suburban Barrel Aged Gin Stella Alpina & Sicilian Olives ~ Pan-Fried Buffalo Caciotta with Bittersweet Drizzle Negroni ~ Affogato with Dirty Chai Gin
For cheese lovers, gin lovers or both! This event is not to be missed.
Cannoleria will be launching a long-term weekend pop-up at Westfield Geelong on Friday, 2nd July.
After a few occasional pop-ups in the shopping centre, the Cannoleria team quickly realised the huge demand for their crunchy and delicious cannoli and so have committed to every Friday, Saturday and Sunday until the end of the year.
Dario Di Clerico, co-founder of Cannoleria, said the team were excited to have a more permanent location in Geelong.
“When we have popped-up in Geelong previously we have been really busy and often sold out of our cannoli, so we know the demand is there.
“Our Geelong customers have said to us they have driven into Melbourne to buy our cannoli but, as we all know, cannoli is never as good a few hours later and no one wants a soggy cannoli so they usually eat it before they get home.
Now, residents of Geelong can pick up our signature crunchy cannoli with both traditional and inventive ricotta flavours each weekend at Westfield Geelong.”
Located opposite Peter Jackson, the Cannoleria pop-up store will be one of the brand’s new custom-made kiosks. Made to order in Italy, the kiosks look like a permanent stand but have the convenience of folding into themselves and are moved easily. Always looking to be innovative, Cannoleria designed the kiosks as part of the brand’s expansion and increased pop-up presence.
Melbourne Good Food Month presented by Citi, supported by the City of Melbourne and Victorian Government, will safely continue this Winter, celebrating the very best of the capital’s dining for the eighth sensational year.
Due to recent COVID-19 restrictions, there have been some changes to this year’s programme, which will no longer see Featured Events taking place. Good Food Month is committed to supporting the Melbourne dining scene and has worked with some of Melbourne’s best restaurants for Friends of Good Food Month.
This is an exciting event series where leading restaurants are invited to curate and host their unique experiences to best showcase their culinary excellence. See below for a list of Friends of Good Food Month events, which can be booked through www.goodfoodmonth.com/melbourne.
FRIENDS OF GOOD FOOD MONTH EVENTS Regional and metro venues running small capacity events will be supported more than ever this year as part of the umbrella program of events, Friends of Good Food Month, which is an epic series of bespoke dining experiences, as curated by the industry.
Poodle Bar & Bistro | Rocco’s Returns | 6pm–10pm, 22 June | $69 Rocco’s Bologna Discoteca returns to take over Poodle Bar and Bistro for one night only this Good Food Month. Think Italian home-style cooking, meatball subs and an exciting list of natural and classic Italian wines. This event will be an all-out Italian celebration with an Italian DJ who’ll hit the decks to get the festa feels flowing.
Rice Paper Scissors | Tiki Tuesdays | 6pm–10pm, 22 & 29 June | $45 Thought Tiki was all about plastic flowers? Think again! Experience a dining event like no other – a restaurant with no plates and edible cocktails, with a fun Tiki twist. Enjoy Rice Paper Scissors’ South-East Asian flavours, but this time with no plates or cutlery, using only your hands to enjoy the food. This event will exclusively use local and sustainable suppliers, minimising waste in every way possible, but maximising flavour and, of course, fun.
David’s | Pinot with Shanghai Pork & Roast Duck | 6:30pm–9:30pm, 23 & 30 June | $50 or $78 with matched wines Enjoy a five-course dinner celebrating Shanghai-style duck and pork dishes, including tea-smoked duck leg and braised pork belly with mini fried sweet buns. Add the special Pinot Noir package to have each dish matched with a half-glass of Pinot Noir – making this the perfect winter dining experience.
Mister Bianco | Sicilian Beachside Dining | 7pm–10pm, 23 June | $150 Pull up a seat and feel the sand at your feet (literally) as special guest chef Lorena Corso from Napier Quarter, along with Joe Vargetto, owner and chef at Mister Bianco, share a special degustation menu highlighting well-known produce and wines from Sicily. Tickets include six courses with wine.
Citrico | Omakase | 5:30pm–9:30pm, 24 June | $110 Citrico will celebrate Nikkei cuisine at this special Good Food Month event, where the art, techniques, style and flavours of Japan meet Peruvian foods. Citrico’s Omakase will feature a ten-course tasting menu, inclusive of some of the finest quality seafood, fish and meats sourced by Head Chef, Dave Allison.
Poodle Bar & Bistro | Good Food Month Fridays | 12pm–3pm, 25 June | $45 Poodle Bar & Bistro will be offering an express lunch throughout the month of June, in celebration of Good Food Month, featuring highlights from their delicious bistro menu. Enjoy snacks, your choice of main and a glass of wine or beer and coffee or tea for just $45 per person, with the option to add on dessert.
Ten Minutes by Tractor | Making Waves | 11:45am–4pm or 6:30pm–10pm, 25 June | $190 for 6-course tasting menu or $300 with matching wines Join the team from Ten Minutes by Tractor as they explore some of Victoria’s traditional and most famous wines, up against some wonderful varieties and styles showing Victoria is also on the bleeding edge of wine innovation. Each of these exciting and iconic wines will be paired with a six-course tasting menu featuring the best produce the Mornington Peninsula has to offer.
Hemingway’s | Prosecco vs Sparkling Sake Luncheon | 1pm–4pm, 26 June | $129 Everyone loves a glass of bubbles, but do you know much about the incredible flavour profiles of Prosecco and Sparkling Sake? Join the Queens of Fizz, Prosecco Queen Melissa Brauer and Sake Specialist Melissa Mills, for a five-course luncheon at Hemingway’s Wine Room where guests will taste their way through Italy and Japan.
Mister Bianco | Sagra Couscous San Vito Lo Capo, by Lorena Corso | 12pm–3pm, 27 June | $125 In a nod to the annual Couscous Festa held in the beautiful seaside village of San Vito Lo Capo, one of Sicily’s most popular food festivals, Mister Bianco will turn into a beachside paradise for an exclusive lunch event. Feel the sand under your toes and enjoy the tastes of traditionally prepared couscous dishes that feature across a four-course menu.
Rosetta Ristorante | Red Wines & Winter Braises: The Mid-Winter Feast | 6:30pm–9:30pm, 30 June | $199 Enjoy the comfort of warming winter braises, stews and slow-poached dishes from different regions of Italy, with bold reds and other beverages at Rosetta’s exclusive four-course mid-winter feast.
Spice Temple | Spice Solstice Feast | 6:30pm–9:30pm, 1 July | $149 Spice Temple is dedicating a delicious multi-course menu to the Winter Solstice, or Dōngzhì Festival, including the creation of special dishes, each with the warming fragrances of classic spices and paired with beautiful beverages.
Matilda | A Story of Provenance: The Butcher, the Providore & the Chef | 7pm–10pm, 22 July | $125 Join Matilda Head Chef, Aleksis Kalnins, long-standing supplier and providore, Mark Foletta, and Scott Pickett Group’s in-house butcher for a four-course collaborative dinner celebrating the butcher, the providore and the chef. The exclusive event menu will take you on a journey of provenance from farm to table.
Kisume | Chablis Wine Dinner | 7pm–10pm, 29 July | $350 Indulge in a five-course menu that pays homage to the crispness and minerality of Chablis wines, paired perfectly with Kisumé’s seasonal produce. Embrace the experience with wines such as 2018 Domaine Piuze, Terroir Magnum and 2018 Domaine Long-Depaquit Chablis Grand Cru Blanchots, paired perfectly with Red Emperor with Bamboo & Smoked Soy, Marron with Cha-zuke & Sea Urchin, and more.
Chancery Lane | Women in Wine with Winemaker Mel Chester | 6pm–10pm, 11 August | $175 Join the team at Chancery Lane as they celebrate female winemakers this Good Food Month. Chancery Lane’s Sommelier, Hannah Day, partners with local winemaker Mel Chester of Sutton Grange for a three-course dinner, emceed by influential wine writer Jeni Port. Don’t miss this chance to taste an exclusive menu from Chancery Lane and learn more about locally grown alternative wine varieties by three ‘women in wine’ with a shared passion.
Mamasita | Taco Flight Tuesdays | 5:30pm–10pm, Tuesdays throughout June | $45 or $90 with paired wines For Good Food Month, Mamasita will be rotating a six-course taco flight every Tuesday throughout June. Guests will have the option of pairing each taco with a matched six-course agave flight (wine is also an option) prepared by their Head Mezcalier. The matches will alternate dependent on the taco courses for that particular day.
The Grand Hotel | Italian Yum Cha | 12pm–3pm, Saturdays & Sundays throughout June | $40–$80 Head to The Grand Hotel this Good Food Month for an array of Italian classics served yum cha–style – a dining concept that is tried and tested and loved by many! Steam baskets of arancini, mini serves of ravioli and tortellini, mini pizzas and bomboloni (Italian doughnuts) are just a few of the favourites.
Vue de monde | Taste of Vue | 12pm–1:30pm, Fridays throughout June | $165 For Good Food Month, Vue de monde presents a Taste of Vue – a thoughtfully curated five-course lunch menu designed to be enjoyed on a Friday lunch break with friends and colleagues alike. Taste of Vue will run each Friday throughout June showcasing a selection of innovative Australian-focused dishes that have become synonymous with Vue de monde.
LUNCH EVENTS Bar Lourinha | Let’s Do Lunch | 11am–2pm, daily throughout June | $45 Join the team at Bar Lourinha for lunch throughout the month of June and enjoy tapas and two raciones with a glass of wine for only $45 per person. A delicious Portuguese and Spanish lunch created by Chef Matt McConnell of Bar Lourinha, the iconic restaurant and bar in its fifteenth year of service.
Maha | Let’s Do Lunch | 12pm–3pm, weekdays throughout June | $45 During the month of June, experience a delectable two-course lunch at Maha with a glass of wine, plus tea and coffee for just $45 per person.
Matilda | Let’s Do Lunch | 12pm–3pm, Fridays throughout June | $45 Join the team at Matilda every Friday during June for a special Let’s Do Lunch offer for Good Food Month. Matilda will be serving house dry-aged Milla Farm duck with a glass of Bannockburn pinot noir for just $45 per person – the perfect way to ease into the cooler weather.
Noir | Let’s Do Lunch | 12pm–2pm, daily throughout June | $45 Noir brings ‘fruits de mer’ to Richmond this Good Food Month. Enjoy a classic lunch packed with fresh seafood and exceptional French wine with your choice of a two-course lunch or a shared seafood platter.
Rare Hare Wine & Food Store | Let’s Do Lunch – The Hare’s Share | 12pm–5pm, weekdays throughout June | $45 Savour a selection of delicious dishes and a glass of estate wine followed by tea or coffee while overlooking the rolling vines at Rare Hare Wine & Food Store this Good Food Month.
Rice Paper Scissors | Battle of the Bao: Suckling Pig v Tempura Eggplant | 11:30am–2:30pm, weekdays throughout June | $45 Order the lunchtime banquet for two or more Mondays–Fridays throughout June for a free suckling pig bun or tempura eggplant bun per person. Which bun is the most popular? You decide! The winner will be announced at the end of the month.
Rockpool Bar & Grill | David Blackmore Wagyu Burger Lunch | Daily throughout June | $20 Treat yourself to a mouth-watering David Blackmore Wagyu burger and a beer or glass of wine for just $20 per person this Good Food Month. Available in the bar only. No booking required.
Yagiz | Friday Long Lunch | 12pm–3pm, 25 June | $45 Celebrate the end of the working week with Yagiz this Good Food Month. On Friday 25 June, enjoy the progressive cuisine at Yagiz with a three-course Turkish lunch and a glass of Turkish wine for just $45 per person.
Iconic venue opens its doors once again on Tuesday, 22nd June. The Hawthorn Hotel is back and better than ever, opening its doors once again on Tuesday, 22nd June.After closing in 2020 due to the impacts of the coronavirus, the iconic 153-year-old pub is returning with a fresh new look but the same local spirit that everyone knows and loves.
The new dining space features exposed brick, arched windows, plenty of lush greenery, a mix of high and low tables, plus bench seating, and flat screen TVs to catch the live sports.
The beer garden has had a complete overhaul, complete with new communal furniture, awnings for weather protection, and fresh greenery – perfect for wrapped up catch-ups in winter and chilled drinks in summer.
A value-led cocktail list and menu offering are sure to be popular with the locals.
While pub classics remain on offer, such as chicken parma, fish & chips, steaks and epic burgers like The Hawthorn with double beef & bacon, there’s some newbies too. Student-friendly options include garlic & mozzarella cob loaf, mac & cheese bites and homemade sausage rolls.
Mates can enjoy the ultimate pub meal experience with the shared feasts – including Whole Fried Chicken & Sides, Whole Rack of Ribs & Sides and the Mixed Grill Platter.
The $15 cocktail list includes all the classics to keep guests happy, such as Espresso Martini, Negroni, Margarita and Aperol Spritz.
With a daily happy hour, live music and sports, a variety of pub specials* including Steak Night, Parma Night, Sunday Roast and more, there’s something on for everyone.
Of course, it wouldn’t be The Hawthorn without the return of the infamous Tightarse Tuesdays.* It will once again be Hawthorn’s favourite local party destination for mates to get together every Tuesday for cheap drinks, epic tunes and good times.
The Hawthorn Hotel has been engrained in the local community for decades, and the return of the venue will leverage off the history it has behind it. Proudly aligning with Swinburne University, The Hawthorn will work to help support local groups and associations within the organisation, as well as local sporting clubs and community groups.
The new look Hawthorn Hotel offers an epic space for locals to gather, eat, drink, play and catch sports. Everyone is welcome at The Hawka for a pub meal and pint.
*Note the regular weekly specials will be available from 28 June. Happy hour, late-night music entertainment and Tightarse Tuesdays will launch when COVID restrictions ease.
Sour cherries, cold brew coffee, garam masala, allspice, nutmeg, cascara, pink peppercorn, Murray River salt, verjus, filtered water
NON, the zero per cent wine alternative’s latest release, NON7 – Stewed Cherry & Coffee,arrives mid-July at boutique bottle shops and online at www.non.world. Evocative of a rich dry Lambrusco, the new release is a reinterpretation of red wine made with cherries, coffee and aromatic spices.
Flying in the face of convention, NON beverages are more than a non-alcoholic alternative. It’s not about what is taken away but how it is created. Building flavour profiles from the ground up, more like chefs or even perfumers, NON mimics the complex notes of wines – tannins, florals, salinity and acidity – through careful manipulation of ingredients more often found in the kitchen.
NON is a complete re-think of the wine occasion. Each NON product is the result of an incredibly intricate and labour-intensive process and could be seen as ‘gastronomy in a bottle’. To produce NON7 each month, NON’s bespoke Moorabbin facility will stew around 250kg cherries by hand over four days. The result is a deep cherry base, balanced with slight chocolatey bitterness from cold-brew coffee, tannins from cascara (the dried skins of a coffee cherry) and a careful blend of spices to carry warmth through the back of the palate and add length.
NON7 should be enjoyed chilled and in fine glassware. It will be available in mid-July Australia-wide at boutique bottle shops and grocers, including Blackhearts & Sparrows, Meatsmith and P&V Liquor and online with free shipping at www.non.world (RRP $30).
Historic McLaren Vale wine producer d’Arenberg has purchased award-winning craft distillery, Settlers Spirits and associated premium mixer brand Oceans Spirit.
Founded by Rowland and Shelley Short in 2018, Settlers Spirits has quickly become one of the industry’s premier boutique gin distillers. With thirteen different flavoured gins along with a range of Whisky, Rum, Vodka, flavoured liqueurs and customer favourites Rare Dry Gin, Pink Gin, and Yuzu Gin, they have established nationwide distribution.
Commenting on the sale Rowland said, “I couldn’t be happier to see d’Arenberg as custodians of Settlers Spirits and to see ownership remain within the McLaren Vale wine region”.
d’Arenberg Chief Winemaker Chester Osborn says despite the purchase there are currently no plans for significant changes to the business. “I’m a fan of the diversity and craftsmanship of Rowland’s gins and spirits. The methodical and detailed blending methods represent a philosophical alignment to what we do here at d’Arenberg”. Chester continues, “Rowland has some exciting ideas around product development, and we are excited to work together to bring those ideas to fruition, which can only be a great thing for fans of Settlers Spirits”.
Settlers’ McLaren Vale cellar door operations, famous for behind the scenes experiences – such as the gin blending masterclass – will operate independently and continue to deliver the high-level tourism experience for which they are renowned.
The sale formally settled on 1st June 2021.
About Settlers Spirits: Settlers Spirits was founded by Rowland Short and wife Shelley in early 2018. It started with just two products – a Rare Dry Gin and an Oak Aged Gin. Since then, the range has expanded to include thirteen varieties of flavoured Gins made using many different botanicals, as well as some experimental Whisky, Rum, Vodka and Liqueurs.
The Settlers Spirits distillery door is a short five-minute drive from the d’Arenberg Cube in McLaren Vale, South Australia. The modern tasting room overlooks local vineyards, and the Willunga Hills serve as the backdrop to enjoy gin tasting and an interactive Gin Masterclass.
This range of boutique craft gins represent a modern twist on technique that produces a distinctly brighter, crisper, and more defined palate profile.
Awards: Old Tom Trophy – 2020 Australian Distillers Awards Australian Gin Awards – Gold – Yuzu Gin and Sloe Gin Royal Australian Spirits Awards – Gold – Coriander Leaf Gin Australian Distilled Spirits Awards – Silver settlersspirits.com.au About Oceans Spirit: A range of premium gin mixers, including tonic and soda waters, that allow the gin to shine through and the flavours that the distiller has carefully crafted to be fully realised. Oceans Spirit believe that only the best mixers should be used with your handcrafted gins and distilled spirits.
Blended using the very best ingredients sourced locally, Oceans Spirit mixers are 100% Australian*. Cleverly created in stylish 250ml cans, chosen over glass bottles to ensure no compromise is made to the flavour of the drink inside and keeping its aromatic profile fresh and bright for longer.
Handcrafted with skill in South Australia’s McLaren Vale, well known for the making and growing of premium wines, gins and food products, the Oceans Spirit mixer range is made using an age-old and proven family recipe brought forward for this modern beverage era. Originally created by the Williams family, who made and sold sodas and mixers in South Australia in its pioneering days, the current-day version has been expertly adapted to perfectly complement the needs and tastes of growing and discerning premium spirit consumers.
The range currently offers two versatile tonic varieties, Oceans Spirit Indian Tonic Water and Oceans Spirit Mediterranean Tonic Water, and an Oceans Spirit Soda Water. It is intended to expand the range quickly to accommodate the growing and varied premium spirits market.
Born from a commitment to uncompromising quality and flavour, Oceans Spirit is a delicious combination of the best modern-day ingredients and a respect for timeless heritage.
*Except for the quinine component, which is harvested from the bark of the Cinchona tree in Africa and steeped in McLaren Vale. oceansspirit.com.au/
Australia has one of the highest rates of pet ownership in the world, and with animal adoption rates rising heavily in 2020, over 60% of Australian households now have a furry friend. No longer destined for a life in the backyard, pets have made their way into our lives, accompanying their owners to work and weekends away. A recent study by TheFork, Australia’s #1 restaurant booking app, has revealed that Australians love their furry friends so much, they don’t even want to leave them behind when they go out for a meal.
Speaking about the rise of pets in dining venues, Ryan Gardam, General Manager at neighbourhood pub, The Woolpack Hotel in Redfern, Sydney said: “Australian pubs have always had a pub dog or two and I think it adds character to the venue. The Woolpack has always had a couple of frequent local pets, we even used to have a pig named James that would visit from time to time.
“I think most people are understanding of pets in venues and it encourages locals and patrons to be more social and to stay longer! We have also seen an increase in the number of bookings as we can happily host humans and furry friends. People don’t need to race home if their pet is out and about with them!”.
According to Animal Medicines Australia, 61% of Australian households have a pet, in fact, there are 29 million pets in Australia. Collecting data from over 1000 Aussie pet owners, TheFork can reveal exactly what Australians want when dining out with their furry friends:
Are all pets welcome? • 57% of Aussies want a venue that will accommodate their pets; 26.8% will then recommend the venue to other pet owners • Australians don’t mind seeing pets in venues; 32% are glad they can take their pet out with them as well as enjoy other people’s pets. • 30% of diners would stay longer and purchase more food and drinks if they could take their pet to a hospitality venue • Overall, 60% of Australian pet owners would like to see more pet-friendly hospitality venues
Doggie doughnuts & pet-friendly wine • The two most popular food and beverage options for pets are puppuccinos and doggie doughnuts. With 33% of Australians with pets saying they would order a puppuccino for their pet in a hospitality venue and 44% opting to order a doggie doughnut. • 5% of Australian pet owners would even order a glass of pet-friendly wine in a hospitality venue if it was available. Bottoms up! • Over 1/3 of Australians with pets would opt to share their meal with their pet when dining out in a hospitality venue
Dining inside or out • 50% of Australians with pets sat that they would choose to be seated outdoors in a hospitality venue • Weekends are the preferred days for pet owners to take their pets out and about, with 40% opting for a breakfast date and 41% looking to lunch with their furry friends • When deciding on where to take their pets, 80% of Australian pet owners opt for a sunny café, followed by 41% looking to go to the pub with their pet and mates.
To help diners find venues across the country where their pets are welcome, TheFork has launched a new search functionality for ‘pet friendly venues’, easily enabling Australians to identify restaurants, pubs and cafés that are happy to have their pets. Bookings are available via TheFork’s app or website.
The seasons are changing and so are the blooms at The Smith Prahran. After a summer of cherry blossoms, the Atrium at the Smith has transformed into a stunning & equally ‘grammable Wisteria Garden for the winter months.
Complete with lush purple florals that hang from the ceiling, The Smith is the destination to escape the winter blues and enter a stunning wonderland to enjoy food, drinks and good times.
The new Wisteria Garden brings with it new events all season long. Sip and snack your way through the Supper Club, a 1½-hour bottomless wine, bubbles, spritz and cheese event on every Thursday from 5pm.
For those with a sweet tooth, there’s a limited-edition dessert series from Executive Chef Christian Abbott available for three nights only in July and August where an ‘everything chocolate’ dessert table is built in front of your eyes while you sit and spritz. Plus, there is a Bistro Morgan Dessert Takeover!
EVENTS
Supper Club When: Every Thursday this winter. Bookings available from 5pm What: 1½-hrs of bottomless wine, bubbles and spritzes. Plus, a 3-cheese board, served at your table from the Smith cheese cart. Price: $45pp Upgrade for 4 cheeses – $50pp Upgrade for 5 cheeses – $55pp
Dessert for Dinner When: Three nights only: Friday, 2 July; Friday, 30July; Friday 27August What: A limited-edition dessert series from Executive Chef Christian Abbott. Sit and spritz while an ‘everything chocolate’ dessert table is built in front of you. Price: $80pp, min 6 guests per table Upgrade to 3-hr bottomless spritzes & bubbles – $45pp
Bistro Morgan Dessert Takeover When: Available all winter long What: Executive Chef Christian Abbott and Bistro Morgan have collaborated on an indulgent doughnut dessert menu. There are two doughnut specials: • 70% Valhrona Dark Chocolate & Caramel Doughnut | Honeycomb, vanilla cheesecake, salted caramel, triple chocolate brownie • Milk Chocolate & Berry Doughnut | Chantilly cream, pistachio & hazelnut praline, milk chocolate crème, raspberries, milk chocolate sponge
Presented by Fane, Andrew Kay & BBC Studios Australia Take One Fish Butchery Masterclass by Josh Niland w/ Alice Zaslavsky Hamer Hall at Arts Centre Melbourne on Monday, 2 August, 7pm Sydney City Recital Hall on Sunday, 8 August, 7pm Pre-sale now on
Take One Fish Butchery Masterclass by Josh Niland is a deep dive evening of conversation, demonstration and discussion inspiring a new approach to fish by the multi-award-winning, globally acclaimed chef and author Josh Niland.
With only two dates booked (Syd & Melb), these one-off evenings take the audience into the mind of one of Australia’s most innovative and creative chefs. It gives a deeply personal insight into the origins of this 32-year-old game-changing Australian. The event celebrates the release of Take One Fish by Hardie Grant, the second book by the pioneering chef behind Saint Peter, Fish Butchery (Paddington), and Charcoal Fish (Rose Bay – due to open its doors in July 2021). Josh encourages us to view fish as meat, think about fish beyond the filet, and see the potential of this often undervalued ingredient that remains the primary source of protein for over a billion people worldwide. Forget everything you thought you knew about fish preparation, storage and cooking. This inspiring event will explore his scale-to-tail philosophy and approach to ethical eating, providing unprecedented insight into what is often misrepresented as a limitless resource, and feature an incredible in-show masterclass – to Take One Fish and make it so much more.
“I am incredibly excited because this opportunity allows me the luxury of time, time to show what we do and be able to explain why we do it. I am looking forward to the evening and offering complete transparency around our work and to unpack all that we have learnt to date. I hope that people will leave having enjoyed a great night out, and take away practical solutions for how we can approach fish differently, not just at home but when ordering fish on a menu or in a market”. ~Josh Niland
The evening launches the first in a new generation of in conversation events as part of the brand-new Here’s One I Prepared Earlier live series hosted by ABIA award-winning author and ABC Culinary Correspondent Alice Zaslavsky. Here’s One I Prepared Earlier is a dynamic, theatrical, and emotional series of in-depth conversations with icons of the culinary industry; those who shape what we eat, the way we think about food and inspire us to concoct amazing flavours with mindful approaches.
“I believe that cookbooks can be read like novels – a perfect time-capsule of their author’s philosophy on food and life, in dishes. This live series aims to connect the dots between plate-to-page-to-stage in a veritable feast for the senses. I’m thrilled to be kicking off with Josh Niland, a chef putting Australia’s future-focused gastronomy on the map.” ~Alice Zaslavsky
Josh is the once-in-a-generation culinary master of all things fish, with a profound knowledge of sustainable practices and the ultimate representation of seafood. His first book, The Whole Fish Cookbook (released 2019), has sold over 100,000 copies, been translated into nine languages, and has received global critical acclaim. Described by Nigella Lawson as ‘genius’ and Jamie Oliver as ‘mind-blowing’, Josh Niland is the first Australian author to be awarded the prestigious James Beard Book of the Year (2020). In addition, his mini butchery masterclass on MasterChef Australia received 4 million views within 24 hours on Channel 10 Facebook.
The two-hour show will consist of two 45-minute sessions with a 20-minute intermission, and tickets range from $69 to $89. Pre-sale tickets are available now, with public tickets on sale from 21 June. Tickets available here
Take One Fish Butchery Masterclass by Josh Niland with Alice Zaslavsky will kick off in Hamer Hall at Arts Centre Melbourne on Monday, 2 August at 7pm and Sydney City Recital Hall on Sunday, 8 August at 7pm.
Since its inception in June 2011, Regal Rogue has turned vermouth in Australia and around the world on its head, breaking the perception of how vermouth is enjoyed in both bars and at home. Now, as the brand salutes ten years of Australian vermouth, Regal Rogue announces a new cocktail – The Australiano – to celebrate Australia’s rich drink history, and further push the boundaries around how vermouth is understood and enjoyed.
Regal Rogue has been led by the mantra of ‘Fearlessly Handcrafted’. That message has carried the brand through the highs and challenges that any brand striving for innovation can experience over the course of a 10-year journey. The Australiano was born as a celebration of all that the industry has achieved together since Regal Rogue’s start.
The Australiano is Regal Rogue’s take on the classic vermouth-based cocktail, the Americano, which was first served in the 1860s at Gaspare Campari’s bar in Milan. While an Americano is made up of equal parts vermouth, Campari and two parts soda, The Australiano is a three-step spritz, and importantly encourages the use of all-local ingredients. The cocktail celebrates Regal Rogue’s Australian heritage and provenance, encouraging bartenders and consumers to do the same and really explore what is available locally in their area with homegrown botanicals, seasonal fruit and local sodas.
Central to enjoying The Australiano is the occasion surrounding the drink. Regal Rogue founder Mark Ward suggests The Australiano is best enjoyed at that moment when the formality of the day ends, and the freedom of your own time begins.
“Think of this as Australiano hour – an update on the well-worn aperitivo hour enjoyed the world over with a “knock off” drink to punctuate the end of the working day. That moment where Regal gives way to Rogue,” says Ward.
The history between Australia and vermouth goes back a long way. Alberto Cinzano, of one of the world’s most lauded vermouth brands, made the voyage to Australia in the 1960s to create vermouth with Australian wine.
“This definitely influenced my decision to tell the vermouth story in Australia ten years ago, and we have made it a point to start to further build that Australian history. Regal Rogue honours Australia’s unique flavours with the use of native Australian botanicals and local organic wine,” says Ward.
Regal Rogue is made with See Saw organic wine (unwooded Chardonnay, Sauvignon Blanc, Shiraz and Cabernet Rosé) from Orange, NSW, which is blended with 17 organic botanicals and three Indigenous botanicals to make each varietal. These Indigenous botanicals – wild pepperberry, lemon myrtle and strawberry gum – are sourced with the help of Vic Cherikoff of Australian Functional Ingredients, ensuring the revenue goes back to the farmers and the communities themselves. Each sip is a celebration of Australia and champions minimal intervention or disruption to the grape, earth and local communities.
The use of native botanicals to create alcoholic drinks has a long history, with historians and Indigenous elders recovering evidence of unique Indigenous drinks going back thousands of years. In the last few years distillers and winemakers have begun to flavour gin and vermouth with these botanicals. Regal Rogue launches The Australiano to encourage further use of local products.
“The evolution of the Australian drinks industry means it is now possible to create versions of classic cocktails with homegrown products and native flavours. This is something I couldn’t have imagined ten years ago and certainly something to be celebrated,” says Ward.
Throughout the month of June, bars, restaurants and amatuer bartenders in their home bars, are encouraged to get behind the cause to create their own version of an Australiano, in a salute to vermouth – and vermouth drinkers – the world over.
Ward says the next 10 years for Regal Rogue are focused on deepening the links to organic partnerships, sustainable practices and directly supporting the Indigenous community in Australia. Regal Rogue is starting a Rogue Community Fund, pledging to invest in the future of the pillars key to Regal Rogue’s success: organics, sustainability, native botanicals and lost handcrafts. $1 from every The Australiano sold in participating bars globally will be donated to the Rogue Community Fund by Regal Rogue, who will work with teams in Australia, United Kingdom and United States of America to explore where these funds will make an impact.
To kick things off, all funds from June 2021 to June 2022 will be used to invest back into access to Australian superfoods in Indigenous communities with Australian Functional Ingredients founder Vic Cherikoff.
Progress of the Rogue Community Fund will be found at www.regalrogue.com/theaustraliano, and Regal Rogue would love to hear from its community with suggestions on people and organisations to support across its local markets.
To try The Australiano check out Rae’s on Wategos, Byron Bay; Never Never, Adelaide; or The Barber Shop, Sydney, or for the full list of participants see www.regalrogue.com/theaustraliano. Everyone is invited to join notable drinks personalities in showing the world how they ‘Australiano’ by posting their own creation online using the hashtag #TheAustraliano.
Get excited Marrickvillians, Motto Motto Japanese has arrived in the Inner West. To celebrate, they’re hosting a $1 Japanese curry feastfilled with delicious crispy karaage chicken, silky soft tofu and rich wagyu beef curry. Yes – you heard that right. To celebrate the opening of your new Japanese local, Motto Motto will treat 2,000 guests to their most popular dishes for just $1 on Saturday, 26 June from 12pm.
From the team behind one of Australia’s most awarded Japanese restaurant, Sonoin Brisbane, Motto Motto brings premium Japanese fare to their third home in NSW on Smidmore Street, Marrickville.
Featuring mouth-watering favourites, including 6+ marble score Australian wagyu beef, silky soft Japanese tofu and free-range crispy fried karaage chicken with authentic Motto-made rich curry sauce and premium white rice, it’s everything you want – and ‘more’.
Chief Operating Officer Matt Fickling says, “We’re thrilled to open our newest Japanese local within Marrickville Metro’s new dining precinct. Our ambition is to elevate the standard of casual dining in Australia, and our new Marrickville restaurant does just that!” he says.
The new restaurant features a bespoke mural by local street artist Blends, which reflects the artistic, creative and diverse community that is its home.
Inner West locals craving more can now enter the draw to win 1 of 5 years’ supply of free Japanese Curry!
To enter, guests simply need to sign up as a MyMotto Member and select Marrickville as their favourite Japanese local. Five lucky winners will be drawn on Monday, 28 June.
MyMotto membership offers a bunch of cool extras including free ramen, birthday treats, access to exclusive members-only events and more.
Whether you’re a converted Motto Motto fan, or can just appreciate delicious food, visit your new Japanese local at Marrickville Metro – we guarantee your tastebuds (and your wallets) won’t be disappointed!
$1 Japanese curry is available exclusively at Motto Motto Marrickville Metro from 12pm on Saturday, 26 June, while stocks last.
Motto Motto Japanese Marrickville Metro, Smidmore Street Dining Precinct, Marrickville NSW 2204 Website | Facebook | Instagram
Luke Burgess (ex-Garagistes) and Adam James (Rough Rice) are getting ready to take over the kitchen at Oma Food & Wine next Sunday, 27 June as part of the ongoing ‘Oma & Co’ series.
They will work with the Oma team on the creation of a special set menu inspired by a recent trip through Japan’s finest katsuobushi producers and fermented food scene. Showcasing Japanese flavours, ferments and a female-led natural wine list curated by Mem Hemmings (Oma Food & Wine, Three Blue Ducks and P&V), this is one not to be missed.
Luke Burgess was chef and owner of renowned Garagistes in Hobart, which was widely praised for its inventive cooking and use of quality produce from Tasmanian farmers and fishers. Notably, it was the first restaurant in Australia to have a wine list comprised entirely of natural wines. He recently joined Lilly Trewartha in the kitchen at Izakaya TEMPorary (located within famed Hobart restaurant Templo) and is a photographer and the author of Only in Tokyo.
Adam James (of Tasmania’s Rough Rice) is known as the ‘wildman of Aussie ferments’. He’s a fermentation guru who’s travelled the world exploring and studying fermentation, with a penchant for experimentation. He recently joined Matt Stone and Jo Barrett in an educational live stream for Future Food System. Adam spends his days making some of the most spectacular ferments on the planet, which will be showcased through this special menu.
The Royal Agricultural Society of Victoria (RASV) is pleased to announce that entries are now open for the 2021 Australian International Coffee Awards (AICA).
First held in 2013, the AICA are recognised as Australia’s premier international coffee roasting and cold brew competition, seeing support from across the globe.
Now in its ninth year, the AICA provide the world’s best roasters with the opportunity to credibly benchmark their products, receive invaluable industry feedback from a panel of more than 40 leading industry experts and drive immediate sales.
RASV CEO Brad Jenkins is very pleased that the Australian International Coffee Awards can proceed in 2021, as the industry highly value the Awards as a platform to improve quality and inspire innovation.
“The Australian International Coffee Awards conducted by the Royal Agricultural Society of Victoria attracts roasteries and roasters from around the world because it offers a valuable opportunity to benchmark against industry standards and ultimately continue to improve quality and inspire innovation and new trends,” stated Mr Jenkins.
Overseen by a highly skilled Industry Advisory Group, the AICA are shaped by the trends in the coffee industry and consumer demand for style and variety.
RASV Manager, Category Growth and Development, Damian Nieuwesteeg was thrilled to announce that the Coffee Awards would be going ahead in 2021.
“With the Royal Agricultural Society of Victoria successfully staging the Australian International Beer Awards last month, we are confident that the Australian International Coffee Awards too can be delivered safely for participants and the judges.
“To minimise the potential impact of ongoing COVID-19 restrictions, in particular interstate travel, the panel will comprise mostly Victorian-based coffee experts, who will bring the skills, knowledge, experience and, most importantly, a passion for celebrating excellence in coffee roasting and cold brewing,” Damian said.
The AICA are overseen by a highly skilled Industry Advisory Group, with members including Melissa Caia from the Coffee Academy at William Angliss Institute, Dean Slade of Xtracted Espresso Solutions, coffee consultant Adam Metelmann, and Georgia Major from H. A. Bennett & Sons. The Industry Advisory Group works closely with RASV to develop and shape the future direction of the AICA and have this year introduced some innovative changes to the program.
“Several exciting changes have been introduced for the 2021 Australian International Coffee Awards, including the division of the Champion Espresso Trophy into two to recognise the differences between single origin and blend espressos. There will now be a Champion Espresso – Blend Trophy, and a Champion Espresso – Single Origin Trophy.
“These category changes ensure the Australian International Coffee Awards are at the forefront of industry trends, production techniques and consumer interest,” concluded Mr Nieuwesteeg.
Roasters whose product is scored highly by the judges earn the right to display an Australian International Coffee Awards seal of excellence and gain access to an exclusive medal winners’ marketing and promotions toolkit.
Judging will take place from Monday, 9 August to Wednesday, 11 August Melbourne Showgrounds in Victoria, with the trophy winners to be announced on International Coffee Day on Friday, 1 October in the MasterChef Pavilion at the 2021 Royal Melbourne Show.
Coffee roasters are encouraged to get their entries in early to be part of this prestigious program.
Key Dates Entries Open: until Friday, 16 July Judging: Monday, 9 August–Wednesday, 11 August Awards Presentation: Friday, 1 October Stay up to date with the latest developments and engage with AICA on Facebook and Instagram: Instagram@RASofVic
There’s no denying 2020 was a painful year for Melburnians. One that most of us have tried to put behind, move up and on, and frankly forget.
Dismal memories of celebrating momentous occasions on a screen, smiling at loved ones virtually, and notoriously (although impressively) sharing a restaurant dinner with family, in the comfort of your own home.
But, over the last two weeks, the past came back to haunt us.
Thankfully though – we’ve done this before and we’ve all become a pro. But the real heroes out there are restaurants, having to pivot their plans, reignite their enthusiasm – and celebrate their restaurants with the antithesis of hosting –helping us dine at home.
Having a birthday in lockdown 4.0 could be rather depressing, if not for the plethora of dinner options. Being the start of a chilly winter, the idea of eating lobster rolls in ugg boots could make Supernormal a super-appealing choice.
Quality wise, it’s on point but you have to work to earn your keep. Remembering that Providoor isn’t just food delivery, the procedure of ‘finishing touches’ sounds simple, but requires you to channel your inner chef.
Prawn and chicken dumplings are boiled on the stovetop. Asian greens arrive raw, and just need a stir fry to crisp not wilt, and XO sauce for a spicy bang. Delicate kingfish is reasonably straightforward. Neatly vacuum sealed next to shaved fennel, one just needed to open, plate up, and add a balanced citrus dressing. Slow-cooked lamb is a little consuming, but worth the effort. The tenderising of the meat needs 30-minutes of oven love, the spring onion pancake needs a crisp fry-up and sriracha sauce requires heating up. Hearing the foams, froths and sizzles is like MasterChef 101, and timing it all correctly makes you realise the blood, sweat and tears in the show are, in fact, real.
Seemingly straightforward lobster rolls require some TLC. Quick soften in the microwave, toast up in the pan for buttery goodness then pile and plate the glorious crustacean in a soft brioche bun. The result is sublime (but for the voice in your head screaming – who’s going to clean all these pans?).
Desserts are less complicated and, to be fair, even state on the instructions that it’s perfectly acceptable to eat that rich gooey salted caramel mousse straight out the container. Amen to that.
Bottom line: Previous lockdowns allowed us to nail the ‘at home’ restaurant experience. Hats off to our talented chefs who have thought of practically everything (except, someone still has to do the dishes).
The Bavarian is tapping into its culinary heritage and reputation for generous portions and pocket-friendly pricing with the launch of five big impact Winter Platters, built for big appetites, that are each designed for two diners to share.
The Bavarian’s equivalent to winter thermals, these five protein-packed platters are a feast of uttermost proportions for cold winter souls. Designed for two hungry diners to share – or even a small family – they are available from Thursday, 10 June until Wednesday, 1 September at all The Bavarian restaurants across the country and New Zealand. Indulge in a delicious Deutschland experience with The Bavarian Tasting Platter (pictured above) ($59), featuring a generous slab of crackling pork belly, The Bavarian’s famous pork knuckle – thick with irresistible crackling, flavour-packed German sausages and golden-crumbed chicken schnitzel, which are accompanied with traditional trimmings, such as sauerkraut, red cabbage, creamy mashed potato, apple compote and delicious bier jus.
Guests who prefer to concentrate their eating on one particular protein, can take on a platter starring Germany’s most consumed meat – pork. The Ultimate Pork Platter ($59) includes crackling pork belly, Nürnberger bratwurst, crisp pork schnitzel and BBQ pork bao buns, served with delicious sides of sauerkraut, red cabbage, creamy mash, lashings of German mustard and bier jus.
Another bounty of culinary Bavaria is the Schnitzel Celebration Platter ($49) showcasing a trio of golden-crumbed deliciousness in the form of cheesy chicken parma, garlic and parmesan-rubbed chicken schnitzel, and traditional Jägerschnitzel with mushroom sauce, served with crunchy fries.
The Southern Platter ($49) takes diners out of Deutschland and into America’s Deep South with Nashville-rubbed fried chicken, southern fried chicken schnitzel, potato gems, cabbage slaw with chipotle mayo, Jack Daniel’s BBQ sauce and buffalo sauce.
Leaving the wurst to last, sausage fans can test how many varieties they can eat in one sitting, with the Signature Sausage Platter ($49) showcasing five quintessential favourites: cheese kransky, frankfurter, pepper and garlic kielbasa, Nürnberger pin wheels and liverwurst – all served with house-baked pretzels, creamy mash, sauerkraut, Kühne mustard and bier jus. Food & Beverage Director John Sullivan said: “Nowhere does platters like The Bavarian and we’re dialling it up this winter with five generous-in-size, flavour-packed variations to choose from.
“Bring a friend and an appetite as our platters are designed for two very hungry diners to share.”
Heads up meat-lovers: the biggest bang for the buck kicks in on Wednesday, 16 June with the launch of Winter Wednesdays, when each platter is available for $20 per person every Wednesday (with the purchase of two full-priced drinks), until Wednesday, 1 September 2021.
Diners who are looking for something more plate-sized than platter-sized can score two-for-one schnitzels every Tuesday (with the purchase of two full-priced drinks), from Tuesday, 8 June. The schnitzel line-up includes favourites such as Jägerschnitzel, chicken parma and schweineschnitzel – a pork schnitzel with cabbage slaw and fries. Nothing pairs with a platter better than a draught beer and this legendary haus of steins heroes German heavyweights Hofbrau, Spaten, Löwenbräu, Paulaner and Franziskaner, alongside a number of Australian brews. Prost!
In the third episode of this ongoing series, The New Normal, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss reviewing in the context of an industry impacted by COVID-19.
Seasonal pop-up launching Wednesday, 16 June with Harvest Festival event on Sunday, 27 June.
There will be no need to leave the city to enjoy vineyards this winter. The iconic Regatta Hotel will transform its open-air courtyard into a winery setting this season with a Winter in the Vineyards activation for Brisbanites to enjoy.
Winter in the Vineyards will be the perfect setting for after-work catch-ups, celebrations with friends and lazy weekend lunches. The ultimate spot to soak up the winter sun with great wines and food.
Available Wednesday to Sunday from 11.30am, the Regatta Hotel Courtyard will be offering a mulled wine and antipasto-style menu featuring baked Jersey brie, goats cheesecake in sesame pastry crust and a Ploughman’s Picnic. The Ploughman’s Picnic will be the ultimate way to dine in the beautiful winery setting and serves two – including a large salumi share plate, bottle of Brockenchack wine and a take-home picnic blanket for $80.
Every Sunday, from 2pm–6pm, guests can enjoy the mulled wine cart that will be serving up four flavours – classic mulled wine, mulled apple cinnamon cider, hot honey mead and mulled rosé. Live music will entertain from 3pm.
Winter in the Vineyards – Regatta Hotel Courtyard From Wednesday, 16June until the end of winter Wednesday to Sunday from 11.30am Mulled wine cart Sundays 2pm–6pm Live music Sundays 3pm
On Sunday, 27 June, the Regatta Hotel hosts the Harvest Festival, an epic event celebrating local produce. The free entry Harvest Festival will see pop-up market stalls featuring a variety of local cheese, antipasto and wine. Olympus cheese, Salumi Australia and Chinchilli sauces will be present along with Brockenchack wines and the mulled wine cart. A special food menu will feature all of the delicious local products for the day. Live music by Benjam Band will entertain.
Harvest Festival – Regatta Hotel Courtyard Sunday, 27 June, 12pm–5pm Free entry and no reservation required Pop-up food stalls with local produce and special food menu Live music from Benjam Band
The Regatta Hotel will be the destination to enjoy good times this season with Winter in the Vineyards.
Featuring the cult favourite Smith & Deli Cardamon & Cinnamon Doughnut by Shannon Martinez.
Piccolina is using rice milk to churn up four insanely delicious and creamy vegan gelato flavours that will become a permanent fixture on the menu, launching across all stores on Wednesday, 16 June 2021.
The cult favourite Cardamon & Cinnamon Doughnut by Smith & Deli is one of the four permanent flavours and has been designed by Melbourne’s queen of vegan cuisine, Shannon Martinez, who first teamed up with Piccolina earlier this year to perfect the special flavour as a part of The Piccolina Gelato Project: 8 Chefs in 8 Weeks, Series 1.
“I’m always excited to work with people that have something to teach me, and I get even more excited that I get to do a collaboration with a fellow female owner/operator, because that is super rare!” says Shannon.
Her doughnut flavour will feature alongside Piccolina’s new vegan additions, which include Pistacchio, Better than Nutella and a take on Zoe Birch’s S’mores with homemade chocolate ganache and a chocolate butter biscuit. Zoe’s flavour also launched earlier this year as a part of The Piccolina Gelato Project.
Piccolina’s popular existing vegan options will remain, including Dark Chocolate, Strawberry, Lemon and Passionfruit.
Piccolina is already known for mouth-watering, traditionally made gelato, but their upcoming initiative is revolutionising the gelateria’s vegan options. “Whenever we feature vegan specials, our customers beg for them to make a comeback,” says Sandra Foti, founder of Piccolina. “We only use 100% natural ingredients and we always invest in quality produce. We’re so excited to have developed something new to offer our customers,” says Foti.
New vegan flavours include: • Cardamon & Cinnamon Doughnut by Shannon Martinez • Pistacchio • Better than Nutella • Cookies & Cream Vegan flavours on the existing menu include: • Dark Chocolate • Strawberry • Lemon • Passionfruit Per scoop: $5.80 for one; $6.80 for two; $8.80 for three.
Launching across all stores on Wednesday, 16 June 2021.
Piccolina Gelateria FLAGSHIP | Collingwood 296 Smith Street, Collingwood Richmond 85 Swan Street, Richmond Hawthorn 802 Glenferrie Road, Hawthorn St Kilda 137C Acland Street, St Kilda CBD Degraves St 32 Degraves Street, Melbourne CBD Hardware Lane 43 Hardware Lane, Melbourne Opening Hours: Daily from 12pm until late Website | Facebook | Instagram Hashtag: #PiccolinaGelateria
Celebrate your love for chocolate with Max Brenner, as they open their doors at World Square.
Australia’s favourite chocolate & dessert destination, Max Brenner, will officially open its doors at World Square, Sydney, on Monday, 21 June 2021 with a Grand Opening event on Thursday, 24 June 2021.
To celebrate the launch of the official opening of its 24th Chocolate Bar in Australia, Max Brenner invites all chocolate-lovers to celebrate the occasion with their renowned chocolate-breaking ceremony at the Max Brenner Chocolate Bar on Thursday, 24 June 2021. The launch event starts at 11am through to 5pm, with the chocolate-breaking ceremony between 11am and 2pm.
In true Max Brenner fashion, the chocolate-breaking ceremony includes 100kg of delicious Max chocolate chiselled and smashed into pieces, allowing everyone to get a taste of the famous Max creations.
This is the perfect excuse to try one of Max Brenner’s famously indulgent desserts such as the tutti frutti waffles, decadent pizzas and chocolate fondue, accompanied by delicious drinks including a free regular hot chocolate for everyone between 10am–5pm on the opening day. Guests will be able to take part in various launch day promotions, including the chance to win 1kg blocks of Max Brenner chocolate and other prize packs. Max Brenner Chocolate Bar at World Square : Grand Opening Ground Floor,644 George St, Sydney NSW 2000 Date: Thursday, 24 June 2021 Time:Launch event from11am–5pm, with the chocolate-breaking ceremony from 11am–2pm
For further information about Max Brenner, please visit maxbrenner.com.au
To celebrate Martini Day on 19th June, Ginloot.com’s Resident GINius and award-winning mixologist, Tim Laferla, shares his recipe to make the perfect Martini at home.
‘The Martini is the most iconic cocktail on the face of the planet. It is deceptively simple in construction but difficult to master. Making a Martini is a lot like cooking a steak, it’s a very personal affair – it can be “cooked” in a variety of ways and served with a variety of condiments. This Martini Day it’s time to demystify the intricacies of the Martini so you can wow your friends or simply just make the best Martini possible for yourself.’
Garnish: your choice (olives or lemon peel) Ice: cubed (for stirring) Glass: cocktail glass
Recommended gins available at ginloot.com ● Poor Toms Sydney Dry Gin RRP $71.00 ● Jensen’s Bermondsey Dry Gin RRP $99.00 ● 78 Degrees Classic Dry Gin RRP $75.00
Equipment Checklist ● Mixing Tin/Glass ● Bar Spoon ● Strainer
Instructions ● Add choice of ingredients to mixing glass or tin ● Fill with cubed ice and stir for 30–60 seconds ● Strain into frozen cocktail glass ● Garnish with your choice
Tim Laferla, Gin Loot’s resident expert, Top Tips ‘If it’s your first time trying a Martini, start out with the wet ratio and progressively go towards a drier cocktail for a more approachable drink. Martinis need to be ice cold. Make sure all your glassware (mixing glass and cocktail glass) are chilled in the freezer for 5 minutes before you make the drink. For citrus peel garnishes, cut a small coin (the size of a 5c–10c piece) so that the flavour doesn’t overwhelm the delicacy of the gin.’
One Off Tasting Pack From $59 | Monthly Subscription $49/mo. | Yearly Subscription $535
Estelle 243–245 High St, Northcote VIC 3070 Friday 11 June: dinner only, four-course set menu Saturday 12 June: dinner only, four-course set menu Sunday 13 June: lunch and dinner, four-course set menu plus roast menu Monday 14 June: closed
Image Credit: Leah Traecey
Firebird 223 High St, Windsor VIC 3181 Friday 11 June: lunch (full à la carte menu) and dinner (set menu) Saturday 12 June: lunch (full à la carte menu) and dinner (set menu) Sunday 13 June: lunch (full à la carte menu) and dinner (set menu) Monday 14 June: lunch (full à la carte menu) and dinner (set menu)
Hanoi Hannah Vol. II 306 Glen Huntly Rd, Elsternwick VIC 3185 Friday 11 June: lunch (full à la carte menu) and dinner (set menu) Saturday 12 June: lunch (full à la carte menu) and dinner (set menu) Sunday 13 June: lunch (full à la carte menu) and dinner (set menu) Monday 14 June: lunch (full à la carte menu) and dinner (set menu)
Maha 21 Bond St, Melbourne VIC 3000 Friday 11 June: dinner only Saturday 12 June: lunch and dinner Sunday 13 June: lunch and dinner Monday 14 June: dinner only
Maha East 36 Chapel St, Windsor VIC 3181 Friday 11 June: dinner only Saturday 12 June: lunch and dinner Sunday 13 June: lunch and dinner Monday 14 June: dinner only
Matilda 159 Domain Rd, South Yarra VIC 3141 Friday 11 June: dinner only, full à la carte menu Saturday 12 June: dinner only, full à la carte menu Sunday 13 June: lunch and dinner, full à la carte menu Monday 14 June: closed
New Quarter 79–83 Swan Street, Richmond VIC 3121 Friday 11 June: lunch (full à la carte menu) and dinner (set menu) Saturday 12 June: lunch (full à la carte menu) and dinner (set menu) Sunday 13 June: lunch (full à la carte menu) and dinner (set menu) Monday 14 June: lunch (full à la carte menu) and dinner (set menu)
Tipico 242 High St, Windsor VIC 3181 Friday 11 June: dinner only, full à la carte menu Saturday 12 June: dinner only, full à la carte menu Sunday 13 June: dinner only, full à la carte menu Monday 14 June: closed
Tokyo Tina 66A Chapel St, Windsor VIC 3181 Friday 11 June: lunch (full à la carte menu) and dinner (set menu) Saturday 12 June: lunch (full à la carte menu) and dinner (set menu) Sunday 13 June: lunch (full à la carte menu) and dinner (set menu) Monday 14 June: lunch (full à la carte menu) and dinner (set menu)
DINE: Sixty Smith Newly opened Collingwood bar and restaurant, Sixty Smith, will be re-opening this Friday from 4pm, allowing customers to indulge this long weekend in their delicious menu by Head Chef Three Phadungkarn (former chef at MoVida and Syracuse),and their range of hand-crafted cocktails.
This includes their popular dish of cured ocean trout, which is matched with kohlrabi, green chilli salsa, avocado, smoked coconut sorbet and squid ink crackers, and their popular cocktail Juicy Goose, consisting of Grey Goose, Pampelle, strawberry, lime, orange, passionfruit, mango and soda.
Sixty Smith has been closed the full two week period of the lockdown, unable to offer takeaway, so it’s even more reason to support this particular Melbourne restaurant.
Sixty Smith will be open this long weekend on: • Friday 11 June: 4pm–1am • Saturday 12 June: 12pm–1am • Sunday 13 June: 4pm–11pm • Monday 14 June: closed
ENJOY A DAY OUT AT: Queen Victoria Market The iconic market has been open throughout the Victorian lockdown for fresh produce, takeaway food and everyday essentials for the local community. However, Queen Victoria Market’s specialty retail shops and stalls that were forced to close will reopen this Friday along with the Market’s restaurants and cafés for dine-in service.
With winter in full swing, the Queen’s Birthday long weekend offers metro Melburnians the perfect time to enjoy a day out at Queen Vic Market. Treat yourself to a sit down meal at Cafe Verona (homemade pizza and pasta), Drums Cafe (hearty Indian, Sri Lankan and Malaysian curries), Alex Canteen (warming pho), Gozleme Turkish Cafe (traditional gozleme), Cafe Gilli (porchetta rolls) or Coffea Coffee (coffee and cake).
Stroll the Market’s open-air sheds and laneways for a new winter wardrobe and help support small, family-run businesses. Browse Australian Made coats at Catcher Coats, shop merino wool knitwear at Danny’s Knitwear and Wendy Voon Knits, find a pair of comfy ugg boots at Jumbo Ugg Boots or stock up on a variety of winter essentials like socks, beanies, scarves and gloves at Bruce Goose, The Hat Project and Brother Hatter.
While there, why not pick-up some fresh, seasonal produce to turn into wintery goodness at home. Think sweet and tart citrus fruits (lemons and limes) for baking; root vegetables like carrot, pumpkin, beetroot and leeks for soups and roasting; or secondary cuts of meat like lamb shanks, pork shoulder and beef brisket for braising and slow cooking.
Queen Victoria Market will be open across the Queen’s Birthday long weekend on: Friday 11 June: 6am–3pm Saturday 12 June: 6am–4pm Sunday 13 June: 9am–4pm Monday 14 June: closed *Specialty shopping open at 9am.
EXPLORE: Innocent Bystander Healesville’s picturesque urban cellar door and restaurant Innocent Bystander will reopen its doors this Friday, allowing metro customers to dine-in and enjoy a glass of one of their beautiful wines, alongside their menu, including paella and wood-fire pizzas. Visitors can choose to dine inside or outside in their ‘Garden of Innocence’.
It’s a common misconception that Healesville is regional, however it’s actually classified within metro Melbourne – so those who live within 25km are welcome to take the opportunity this long weekend to explore what is on offer.
Alpine-inspired winter wonderland opened on Thursday, 3rd June.
For the first time ever, The Winter Village is coming to Brisbane and it opens this week. The alpine-inspired winter wonderland will be open daily and will run for three months, from 3rd June–29th August.
The Winter Village will transform the Riverfront Event Space at Northshore Brisbane (33 MacArthur Ave, Hamilton) into a 3900m2 winter wonderland, complete with an ice skating rink, an igloo village, daily snow showers and food & drink pop-upsserving the ultimate cosy comfort food.
After a blockbuster debut in Melbourne 2019, The Winter Village is excited to bring the activation to Brisbane this year, along with some new additions, including a new Brunch & Skate package on weekends, a mega private party igloo and more frequent snow showers. The Winter Village will also pop up in Adelaide and Perth for the first time this year, as well as return to Melbourne.
The Winter Village is brought to life by Australian Venue Co, who operate over 80 pubs & bars in Queensland, including Regatta Hotel, The Wickham, Darling & Co, Fridays and Riverland in Brisbane.
Activations Operations Manager Selena Majumdar is excited to bring The Winter Village to Brisbane, in a year when many Brisbanites are looking for a new adventure without crossing state lines or going overseas.
“We’re still very restricted in the travel plans we can make, so we’re thrilled to be able to create an escape close to home this winter. We’ve gone all out this year and we are so excited to bring The Winter Village to Brisbane!” she said.
“It’s perfect for a novel night out with friends, a fun day in with the family or for a unique event with clients.”
For the ultimate The Winter Village experience, guests can pre-book private igloos.
They are ideal for afternoon or evening sessions enjoying some drinks and bites. There are 23 standard igloos, which can accommodate 2-8 people and include the choice of two food & beverage packages. The two mega igloos are 6m wide and perfect for larger groups and private parties of up to 21 guests. All igloos must be pre-booked via The Winter Village website.
The Standard Igloo Package is $49ppand includes a grazing plate of chips, dips, mini pretzels and cured meats, fried chicken bites, mac & cheese croquettes, dirty fries, herbed slaw, mash, gravy, a choice of wine or beer, and a chocolate ice cream sandwich for dessert. Those looking to indulge can upgrade to the Premium Package for $69pp, which includes an additional espresso martini-flavoured chocolate fudge dipping sauce, berries, brownies, marshmallows & cookies and the choice of an Aperol Spritz, Espresso Martini, wine or beer. Vegetarian options are available for both packages.
The new Brunch & Skate package will let the weekend warriors work up an appetite with a 45-minute skate session, followed by a well-earned brunch in a private igloo. Brunch & Skate packages are available every Saturday and Sunday at 10am, for $35 per adult and $22 per child.
Ice skating passes can be booked online, with 45-minute sessions available during opening hours. Passes are $24 for adults, $18 for children aged 6–14 and $10 for children aged 3–5.
Entry to The Winter Village is free, walk-in customers can order food & beverage directly from the pop-up bars, with casual outdoor seating available. The Winter Village is operated by Australian Venue Co & sponsored by Emu Australia.
Envision this: a dark and moody bistro hosting a delectable 4-course dinner. Maybe it is the pressed roast duck with fennel cream and carrot crumble that has your mouth watering, or perhaps it’s the slowly braised wagyu beef cheek that does the trick?
What is a gourmet degustation menu without being paired with the finest of wines you ask? First, you will enjoy exquisitely paired wines from Australia’s finest producers, like a 2018 Silkman Wines Shiraz from the Hunter Valley, or a 2019 Lark Hill Dark Horse Vineyard Sangiovese from Murrumbateman. A carefully curated menu and a wine list that savours in exotic and seasonal flavours from around NSW and the world.
From there, you will be whisked into a private space with your fellow guests, where acclaimed mentalist Andy Nunn and magician Vincent Kuo will entertain and surprise you.
It will be like you took a step into a New York supper club, although located on Level 2 of the iconic QVB. Entering Esquire will provide you with all the neo-bistro feels, and it will be that and the completely reimagined modern Australian comfort classics, the world’s best spirits and hand-crafted cocktails, that will have your tastebuds twirling. Although the wine tastings, magic and degustation will be the main event for many people, Esquire’s rustic and contemporary aesthetic will have them talking and feeling all those NYC vibes.
So come relish in Esquire’s alluring old-world glamour with a wine, dine and magical evening you won’t forget.
With the Queen’s Birthday long weekend coming up, here’s what’s on at two Northern Beaches venues this weekend.
Manly Wine Manly Margarita Meltdown Brunch Sunday, 13 June | 12pm + 2:30pm | $79pp There’s no better time for a Sunday sesh than in the middle of a long weekend. Celebrate with friends over a brunch by sea, with a fruity twist at Manly Wine. Treat yourself to a three-course, Mexican-inspired brunch with dips, DIY tacos and a tequila gelato with agave foam along with a 90-minute bottomless margarita package with 6 different choices. Address: 8–13 South Steyne, Manly NSW 2095 Phone: 02 8322 3009 Bookings: Book here Website | Facebook | Instagram
Harbord Hotel June in Retrograde Party with Jantoje, Sypress Sounds, Lazywax and The Aston Shuffle Sunday, 13 June | 6pm | FREE Extra long nights, extra long weekend. The June in Retrograde party kicks off at 6pm with Jantoje, Sypress Sounds, Lazywax and The Aston Shuffle. Address: 29 Moore Rd, Freshwater NSW 2096 Phone: 02 9905 3434 Website | Facebook | Instagram
Castle Estate is giving back to Victorian families with their Lockdown Meat Delivery Pack offering $200 of great value for $99 including delivery, straight to your door!
“With the lockdowns hitting families hard, we wanted to do something that was within our capability to offer our support to our fellow Victorians during this challenging time.
“We believe that family is everything and enjoying great food with the people you love is one of the joys of life.
“We hope you enjoy this selection of tasty meats that are some of our family favorites during this lockdown.“
Steven Castle
A legacy of 100 years of humane farming practices here in Victoria speaks to the Castle family’s unwavering dedication to boutique animal rearing for premium quality meats.
A project of love, Castle Estate cultivates exemplary meat in alignment with nature’s course, free from artificial intervention or hormones. This means the animal is forever the focal point of care for the Castle family farmer, with tremendous respect shown in the trajectory undergone from paddock to plate.
The philosophy of the Castle Family has always been, “the better they live, the better they taste”. And so from terrain to table, an enduring respect for the animal is balanced with a dedication to producing the most delicious produce for Australians to indulge in.
Birdwood Lane Cellar, the newest project by the team at Little Red Robin Lane Cove, is a business born out of the love and passion for interesting and unique wines from around the world.
One will not find any mainstream wine or liquor products at the retail wine shop. But don’t fear, the wine list is so interesting and fun, unique & bespoke, everyone will be sure to find something they will fall in love with.
Little Red Robin was recently awarded a two-glass rating from Australia’s Wine List of the Year Awards (Excellent List) for their restaurant wine list, which can provide a bit of an insight into the quality of the wine selection one can look forward to taking home.
Owner Alessandro Nelli, who grew up on a Tuscan vineyard himself, searches high and low for the most unusual and interesting wines from all over the world. He seeks out wine makers with unique stories and winemaking techniques and likes to select wines that demonstrate honesty and purity in the glass.
Think wines with characteristics such as low intervention, skin contact, amber wines, alternative varietals and wines fermented in amphora from regions including Greece, Turkey, Canary Islands, Portugal, Italy, France, Austria, Germany, America, South Africa, South America and Australia. And there is more to come, as the list is ever evolving and growing.
The shop on Birdwood Lane, Lane Cove, will be a cool and classy space with luxurious finishes and walls filled with wine bottles, with a ‘non-retail’ feel, where you can sit down and chat with Alessandro and immerse yourself in the joy and romance of wine.
The team also have plans for regular regional tasting events, educational wine sessions and are also planning a quality range of gourmet small goods (think peach chutney, sherry caramel, etc.) all made in-house by the Little Red Robin team.
Birdwood Lane Cellar will initially open Wednesday to Saturday from 11am to 3pm for walk-in purchases, or by appointment. Online shop to follow.
Interested customers can follow Instagram or sign up via the website to hear about the opening date.
Emily Taylor is one of the few new hangouts in Fremantle – a bar/restaurant named after a ship wrecked in 1830. The vessel was sailing during the early 1800s via the spice route of Asia along the West Australian coastline, hence the style of cuisine.
Owned by W1 Hospitality – which recently renovated the iconic Warders Cottages in the heart of Fremantle – it gave life to Emily Taylor in November last year. Just over six months young, the place is buzzing, even on weekdays. I was pleasantly surprised to find a full house on a Monday evening.
This large venue, with indoor and outdoor spaces, can welcome over 400 patrons. It features quite contemporary decor, traditional Fremantle limestone in the courtyard, high ceilings and an open kitchen inside. One of the walls displays a beautiful large mural of Emily Taylor, painted by local artist Tessa Mackay.
Executive Chef Aldren Teo describes his menu “vibrant, engaging and layered”. Beautiful and colourful street food will take you back to the streets of your favourite Asian country.
The best way to start is with dumplings, buns and bites with a drink. A large range of local beers on tap is available, and you are sure to find your favourite gin on the list or a glass of wine to whet your appetite. If you are tempted by a cocktail, the American in Beijing and the Thai Mojito are a must.
Let’s talk about the food, I can only agree with Aldren Teo – definitely vibrant, fresh and appetising just by looking at it.
My choices on the night were sweet and fluffy rendang bao with daikon pickle … watch out, the hot sauce is HOT! Duck and pork wontons in delicious warm homemade broth are a perfect choice for winter nights. My favourites, showcasing West Australian products (if you are a patriot), and one destined to become a classic, lobster and Manjimup truffle dumplings and succulent Shark Bay scallop dumplings with red yuzu.
There are sharing plates for all tastes and dietary requirements, from gluten free to vegetarian. The highlight of the night, the ceviche, showcased freshly caught kingfish from Geraldton cured in coconut water vinegar, fresh coconut and taro crisp. We can’t miss the lemongrass charred Stirling Ranges brisket. So tender and flavoursome, melting – you actually can eat it with your chopsticks. Destined to become a bestseller, when Asia meets North Western Australia, tapioca-dusted Cone Bay barramundi, green apple and roasted cashew salad, green nam jim is just succulent. As for sides of vegetables and greens, I recommend the BBQ grilled corn basted in coconut, lime leaf and coconut salt and the glazed brussels sprouts with cashew nuts – a meal in itself.
I haven’t even talked about the signature dish yet, the Emily Taylor roast duck, lacquered in local bush honey, served with classic mandarin pancakes and a selection of condiments. One word – delightful.
A lot of mouth-watering, very affordable dishes to choose from, drinks to make you want to come back, friendly staff – a great combo for a bright future.
Australia’s top artists celebrate the longest night at South Eveleigh with a festival of food, arts, and culture as part of Sydney Solstice.
Celebrating the longest night of the year, the heritage Locomotive Street in South Eveleigh will be transformed on Friday, 18 and Saturday, 19 June into a festival of free and ticketed events for all ages, fusing performance, food and drink, art installations and music.
South Eveleigh Solstice Festival will host a series of activations over the two days featuring live performances from top Australian artists, including PNAU (DJ SET) on Friday and a secret headline act on the Saturday night in the historic Locomotive Workshop. Promising to be a once-in-a-lifetime event, the 139-year-old space will become a live music venue for all to enjoy, before it is set to be converted into a permanent new retail precinct.
Image credit: Tom Ferguson
Kylie Kwong’s new eatery, Lucky Kwong will open Friday night and from 11am on Saturday exclusively for the program, while Matt Whiley’s no-waste bar, Re, will be serving up a surprise menu of drinks.
South Eveleigh Portfolio Manager, John Fairbairn, said: “The South Eveleigh Solstice Festival is the first major public event we are hosting at South Eveleigh, following a year of exciting openings. We have created a colourful two-day festival program that will showcase the best of South Eveleigh’s new retail, beautifully restored heritage buildings and community spaces, opening up Locomotive Street for everyone to come and enjoy.
Image credit: Kitti Gould
“A new seven-day dining, entertainment, technology and lifestyle destination, South Eveleigh is steeped in incredible history. We look forward to this being one of many major activations that will provide both locals and tourists the opportunity to experience the site’s heritage, stories and people, all brought to life through fantastic food, arts and culture.”
There will also be a dedicated program for children, across both days. On Friday evening from 5pm–9pm, DJ Levins will curate an evening’s worth of entertainment for the little ones including live performances and baby rave vibes. All-ages party veterans Dress Up Attack, renowned for creating the ultimate family day out, will take over Saturday’s program and present a jam-packed day full of ‘awesome people reading books’, live performances, and a wearable art workshop run by Handy with Scissors.
Independent youth broadcaster, FBi Radio will keep the free street festival buzzing with music and entertainment from headline acts B Wise, Stevan and Andy Garvey, as well as a line-up of FBi’s DJs. Speaking about its involvement Reg Harris, Music Director FBi Radio said “FBi Radio are really delighted to be able to showcase some of our favourite artists, outside for everyone to enjoy.”
The South Eveleigh Solstice Festival will commence each day with a Smoking Ceremony, acknowledging the Traditional Custodians, the Gadigal people, of the land upon which South Eveleigh sits. The South Eveleigh Cultural Garden will also be hosting tours with Jiwah’s talented team of enthusiastic environmentalists, seeking to educate on the native flora that is integral to the Indigenous heritage and land of South Eveleigh.
South Eveleigh food retailer RaRa Chan’s owner Scott Gault said: “We’re pumped to be part of The South Eveleigh Solstice Festival. It will be a real thrill to see the precinct further come alive. Bringing together what makes Sydney great, the fusion of multiculturalism, music, art, food and adventurous bar options. Most importantly though, thanks to the leadership of the precinct and its participation, respectfully listening and genuine embracing of First Nations culture, it’s a true reflection of country. I’m certainly learning a lot. The two days will be a hive of activity as we showcase the best of South Eveleigh offerings, including the amazing food from the collective of food lovers (read food retailers).”
Feature events across The South Eveleigh Solstice Festival include: • Locomotive Stage – A once-in-a-lifetime event, the 139-year-old Locomotive workshop will be transformed into a live music venue. Spread across Friday and Saturday from 6pm, the Locomotive stage will host a lineup of Australian artists.
Friday, 18 June: Artist Line-Up: § PNAU (DJ SET) – The multi-platinum selling, ARIA award-winning electronic act of Nick Littlemore (Empire of the Sun), Peter Mayes and Sam Littlemore, famed for their extensive career born out of the underground clubs and festival dance floors of Australia. To this day, the group maintain their reputation as one of “Australia’s Best Festival Acts”. § Jono Ma – The Sydney-born multi-instrumentalist, award winning film composer, producer, mixer, DJ and musical director is best known for his international success as the main creative force and founding member of Jagwar Ma. Jono has worked as a producer, writer and musician with bands including Foals, Flight Facilities, What So Not, Shura, Underworld, Jonti, Earl Sweatshirt, King Krule, Tracy Thorn, Andrew Weatherall and many more. § Kota Banks – Australian pop prodigy Kota Banks says she never stops writing new material – she couldn’t if she tried. With her infectious melodies, left-of-field lyricism, forward-thinking sounds and a big dose of confidence, Kota offers a unique and strong female perspective from Sydney to the world; one that is garnering much attention in recent times. § 1300 – 1300 subverts expectations of what it means to be a Korean rap crew. Founded in a garage in Sydney’s west, 1300 is a team of five multi-talented boys with dreams to take over the world. Their latest single ‘No Caller iD’ received praise from both the Aussie and Korean scene for its refreshing take on hip hop.
Saturday, 19 June: Artist Line-Up: § Secret Headline Act § Budjerah – For 18-year-old artist Budjerah Slabb, making music was an inevitability. Raised in a home full of instruments by a family whose time was split between playing in family bands and leading worship services in the local church, Budjerah has crafted a sound that melds the formative elements of gospel and soul, with contemporary pop and R’n’B. He found kinship with ARIA and J award-winning artist Matt Corby, who produced his upcoming debut EP.
§ PRICIE – Earlier this year, PRICIE made her grand debut with the release of her powerful and charismatic single ‘too dang good’, leading the rapper, singer-songwriter to be labelled as one to watch. Now the Australian/Nigerian talent gives fans another taste of her fresh, slick and soulful sound, releasing ‘FRIENDZONE’, featuring Genesis Owusu. Known for her attitude towards self love and appreciation through her music, PRICIE continues to shed light on female empowerment. § Royel Otis – Dream pop duo Royel Otis is the brainchild of Otis Pavlovic and Royel Maddell. Drawing inspiration from old Japanese city pop records and ‘90s nostalgia and produced by Julian Sudek, Royel Otis sent their track off to the legendary mixer Dave Fridmann who agreed to mix their debut song. “Without You” is the duo’s shimmering debut single. Tickets are $20 and available via Oz Tix and are on sale now. Tickets available for purchase here
● Dress Up Attack – Located on Locomotive Street, a free mini children’s festival will hold several activities across both Friday and Saturday. Kicking off from 5pm on Friday, an all-ages UV-rave with DJ Levins, dancers, and more special guests, plus a ghost story-telling session featuring a selection of comedians, writers, radio hosts and chefs reading their favourite kid-friendly spooky tales.
Saturday’s program has been curated by the team behind Dress Up Attack who have lined up activities throughout the day including ‘Awesome People Reading Books’ and a drop-in recycled junk jewellery wearable art workshop by Handy with Scissors.
● FBi Stage – Located at the western end of Locomotive Street, the FBi Stage will be operating from 5pm on Friday and 11am on Saturday through to 10pm each night. A line-up of bands and artists including B Wise, Stevan, Andy Garvey, Madam3Empress, Maina Doe, SK Simeon, Carolina Gasolina, Jackson Fester b2b w/ James Greville, Deepa, Bare Necessities, Sir Ovo and Eddy Diamond will be performing, keeping the free street festival buzzing with music and entertainment.
● Food & Beverage – Locomotive Street will be converted into a bustling hub of food and beverage experiences from some of Australia’s top food operators. Over the two days and for the first time, Lucky Kwong will be operating at night, offering a selection of Kylie Kwong’s favourite dishes including LK’s steamed Prawn Dumplings with Sichuan Chilli Dressing and Jiwah Native Bush Mint and Uncle Jimmy’s Hokkien Noodles. Next door, the world’s first no-waste bar Re by Matt Whiley will be serving several specialty cocktails.
Other eateries on Locomotive Street will offer a taste of South Eveleigh, plating up their ‘best of’ menu items. Retailers will include RaRa Chan, Eat Fuh, Whitton, Steve Costi’s Famous Fish, Fishbowl, Bekya, Pepper Seeds Thai, Sushi Hon, North Sandwiches and Yoho Loco.
Pop-up bars will also be located on Locomotive Street and operating from 5pm–close on Friday and on Saturday from 11am to close, offering beer, wine, and cocktails.
● South Eveleigh Cultural Garden Tours – Each day in the South Eveleigh Cultural Garden, Jiwah, a team of talented and enthusiastic environmentalists will take participants on a tour of the Cultural Garden, seeking to educate on the native flora that is integral to the Indigenous heritage and land of South Eveleigh. Registrations are required and can be made via https://southeveleigh.com/
Sydney Solstice is a NSW Government initiative that is a celebration of Sydney’s world-class food and beverage, music, entertainment, arts, and culture taking place from 8–20 June. The program brings together the city’s best venues, chefs, artists, and musicians to celebrate the dynamic CBD and surrounding neighbourhoods.
De Beaurepaire Wines is a family-owned single-estate producer of cool climate, French- style wines, located in Rylstone NSW. Jeremy Ryland chats to Will de Beaurepaire about their history, unique terroir, and the various challenges they face as a boutique winemaker.
Bourbon is one of the best-known American whiskies and derives its name from Bourbon County, Kentucky, where it originated. Whiskey production in the US first emerged when farmers found that corn and rye grew in abundance, and applied the same principles they had used with malted barley to their excess crop. The resulting Bourbon is a delicious slightly sweeter style of whiskey with strong notes of vanilla, oak and caramel, perfect for a winter warming drink.
“A lot of people in Australia drink Bourbon with a mixer – cola, ginger ale or soda – which makes for a great refreshing summer drink. But neat, or in a strong sipping cocktail (such as an Old-Fashioned or Manhattan), Bourbon has a wonderfully comforting profile of vanilla and baking spices. Think cinnamon, nutmeg and ginger. Perfect to warm you up in the winter months.” ~ Joel Hauer, Whisky Loot Founder & Sommelier
Whisky Loot’s pick of the best Bourbon winter warmers:
● Widow Jane 10 Year Old Bourbon Whiskey (750mL) RRP $180: A rare find in Australia, the Widow Jane is an enigma of American bourbon – a sourced bourbon using whiskeys from Kentucky, Tennessee and Indiana, which is aged in Brooklyn, New York. Cut down with rich mineral water from the Widow Jane Limestone Mine in Rosendale, New York. It’s an elegant, light and refreshing aged bourbon with impressive length. ● Angel’s Envy Kentucky Straight Bourbon Whiskey (700mL) RRP $150: The brainchild of Lincoln Henderson, who was a master distiller at Brown-Forman, developing several well-known bottlings including Woodford Reserve. Angel’s Envy was his labour of love – the only whiskey he produced independently. A Bourbon, finished in Port “pipes”, this dram is packed with sweet fruits and spice flavours. ● Wild Turkey Rare Breed Kentucky Straight Bourbon Whiskey (700mL) RRP $98: The name “Rare Breed” is in reference to the selection of the best barrels from the Wild Turkey rickhouses for this small-batch Bourbon. A blend of 6- to 12-year-old barrels bottled without any adulteration, not even water added, present this whiskey in its purest form. With an alcohol content of 58.4%, there is layer upon layer of flavour that you might like to open up with a splash of water.
Discover more must-try best in class Bourbon this winter at whiskyloot.com
One Off Gift RRP $79 | Monthly RRP $59 | Yearly RRP $649
Due to Victoria’s latest circuit breaker lockdown, the uncertainty that it brings for the coming weeks and the planning required to bring the event to life, Mornington Peninsula’s Winter Wine Weekend has been rescheduled to Saturday, 24th July. In true mid-winter, wine lovers across Victoria will pull on their warmest jumpers and winter wellies for a day in picturesque Red Hill, relishing world-class wines and some of the state’s most celebrated food.
As the event is no longer taking place on the Queen’s Birthday long weekend, it will be going ahead focusing on Saturday’s event, The Winter Wine Festival in the Pavilions at Red Hill Showgrounds. Mornington Peninsula Wine will look to hold Sunday’s Long Lunch at the Pavilion at another time.
Held from 10:30am to 4:00pm, The Winter Wine Festival will be a showcase exhibition and tasting offering attendees a rare opportunity to taste over 200 premium wines from 45 Mornington Peninsula wineries.
Designed as a progressive tasting, three sheds will be transformed into sub-regional experiences, allowing groups to circulate from one to the next after 90 minutes. Each shed will house two restaurants that have created bespoke menus of entree-sized dishes from regionally sourced produce and designed around the wines. Restaurants include Montalto, Many Little (Polperro), Paringa Estate, Barmah Park, Lindenderry Red Hill and Pt Leo Estate.
All tickets purchased for Saturday’s event have been transferred to the new date unless requested otherwise.
For more information and to purchase a ticket, please visit www.mpwine.com.au
The Winter Wine Festival Date: Saturday, 24th July Cost: $120 Where: Red Hill Recreation Reserve and Showground, 184 Arthurs Seat Rd, Red Hill VIC 3937 Inclusions: Ticket includes a complimentary Riedel tasting glass, all wine tastings, a tasting book and three entree-sized dishes (more food vouchers are also available for purchase). Designated driver tickets are also available for $80 and include all of the above except no wine tastings are included. Please note, wine by the glass will be available to purchase to enjoy with your meal but any wine purchased by the bottle cannot be consumed at the venue due to liquor licensing.
In light of the COVID-19 situation in Victoria, Queen Victoria Market has announced that the highly anticipated Donut Festival will now be held on Sunday, 4 July.
In the meantime, Queen Vic Market Online delivers to more than 150 Melbourne suburbs with same-day delivery for orders placed before 10am on a Market day. Start shopping at qvm.com.au/shop.
Competitors who had registered for the Donut Festival donut-eating contest will still be able to attempt to devour as many donuts as they can in two minutes to win the grand prize of a year’s worth of hot jam donuts from the American Doughnut Kitchen, plus vouchers from the Market. Those wanting to register for the free contest on Sunday, 4 July can do so at the Queen Victoria Market website: qvm.com.au/whatson/donut-festival.
FAST FACTS: RESCHEDULED DONUT FESTIVAL · WHAT: Donut Festival · WHEN: Sunday, 4 July; 9:00am–4:00pm · WHERE: Queen Street, Queen Victoria Market, Melbourne · TICKETS/REGISTRATION: Free entry and live entertainment, food and drink for purchase · DONUT-EATING CONTEST: Pre-register: qvm.com.au/whatson/donut-festival/
Every Sunday from 2pm until late, Gerard’s Bar will be serving a weekly rotating shawarma and a side of sumac-spiced chips with tahini mayo for $20.
Some of the shawarmas to expect are: brisket, muhammara, pickled chilli; falafel pita pocket, cabbage, garlic yoghurt; Hawaii chicken, toum, red onion; harissa pork neck, cabbage, labne; and mechoui lamb neck, cucumber, tabouli.
There will also be a reduced mezze menu on offer furthered by their celebrated cocktail, wine and beer menus.
“It’s only one takeaway cup … said 1 billion people.”
Australians toss 2.7 million coffee cups into landfill every day. And takeaway cups are now the number one contributor of waste after plastic bottles. And Australians are now officially the number one user of single-use plastics.*
Bondi cafés are making a stand. For one week in July, Bondi will become the first council locality in the world to go 100% takeaway coffee cup-free, with the aim of creating a Guinness World Record.
Locals Sondra Beram from bRU Coffee and New York Times bestselling author and climate motivator Sarah Wilson have joined forces to make it happen.
“Takeaway coffee cups are such a visual symbol of the set-up we all feel locked into, that’s ruining the planet,” says Sarah, a long-term waste campaigner and well-known minimalist. “We all know it’s doing harm, particularly to our oceans, but we feel powerless to change things unless someone goes first …”
Well-known locals Bills, Three Blue Ducks Bronte, Lox Stock & Barrel, Gertrude & Alice, bRU Coffee, Rocker, Porch and Parlour, The Depot and Drake are among almost half of Bondi cafés to have committed to banning takeaway cups for the week, which coincides with the global environmental campaign Plastic Free July.
These 40 or so cafés banning takeaway cups for the week will save more than 35,000 cups from landfill. They will ditch single-use cups and serve their coffee three ways all week: using “keep-cups” customers bring from home, a mug library provided by the café, or encouraging people to take a moment and drink their coffee in-café.
Joining Sondra, Bondi Small Business Owner of the Year, and Sarah, Bondi Environmentalist of the Year, are a band of passionate locals, including Jane Turner from Gertrude & Alice, Jeanine Bribosia from The Cru, Vince Frost from Frost*collective, Caroline Geoghegan from The Bondi High, Andrew Cuccurullo from FCS, Jo Horsley from Responsible Cafes and Victoria Philips from Transition Bondi.
Sondra says: “Bondi BYO Cup Week came about when I heard Sarah in an interview refer to the staggering waste coming from cafés, especially disposable cups, and that ‘it only takes one café to do something’. My first thought was – bRU Coffee will be the first! I was happy to take on a challenge of reducing our waste even further. We already had a well-used mug library, had installed a juggler to get rid of plastic milk bottles, and had taken our coffee packaging to zero by using 4kg refillable coffee tins. I wanted to do something as a café community. I believe in the power of numbers and that a community can do much more rather than just one café. I called Sarah and a couple of cafés to get some feedback – it was positive. Bondi BYO Cup Week was born.
“I’m hoping that cafés will stick to their guns and ensure that no one walks away with a takeaway cup and that we can make a difference and continue to do so. We owe it to our backyard, Bondi.”
Sarah, who researched the science and laws regarding the safety of disposable cups to best educate her community says, “There was a lot of fear and misinformation circulating during Covid and cafés and patrons went backwards in their efforts with non-disposables.
“But I think everyone really wants something big and bodaciously Bondi like this to happen; we want to feel we are making a difference.”
To get involved, please contact Sondra on sondie@brucoffee.com.au Website: https://responsiblecafes.org/byobondi Instagram: @byocupweek Hashtag: #bondibyocupweek #f*ckthecup * The Plastic Waste Makers Index, published by The Minderoo Foundation
Four chefs have been selected to compete in Melbourne on Sunday 27 June for the title of Bocuse d’Or Australia 2021 and the opportunity to represent their country in the world’s most prestigious culinary contest.
Tom Milligan, President Bocuse d’Or Australia and himself a previous competitor, says he is thrilled to see the talented lineup now preparing for the competition, to be held as part of Foodservice Australia at Melbourne Convention & Exhibition Centre.
The finalists for the Bocuse d’Or Australian Selection are: • Leslie Chan – Head of Food Innovation & Training at Sushi Sushi • Paul Golding – Head Chef, Snooks Catering • Mathew Lee – Sous Chef, Brisbane Convention & Exhibition Centre • Alex McIntosh – Head Chef, Sou’West Brewery
Each team has five-and-a-half hours to create a fish dish using whole barramundi and Port Phillip Bay scallops, and a platter featuring Angus Beef rump cap and oyster blade. Each must be 50% vegetables or herbs and be served with three different garnishes.
They will be judged by a stellar lineup of 13 chefs, including Milligan and Team Coach Scott Pickett, and the event will be compèred by Hilary McNevin and former competitors George Calombaris and Luke Croston.
The winning Chef and Commis team will be announced at The Road to Lyon Dinner at MCEC on the night of the competition, and they will go on to compete in the Bocuse d’Or Asia-Pacific next year, and if they place in the top five, on to Lyon, France, in 2023.
“The Bocuse d’Or Australia 2021 is the first step on the road to Lyon, and also a thrilling competition in its own right,” says Milligan.
“Just to be selected to compete is a great honour for these chefs and the apprentices assisting them.
“Each team will be judged not only on the flavour and presentation of their food, but also their discipline and efficiency in the kitchen.”
Already the Bocuse d’Or Australia 2021 has attracted sponsorship from Global Meats, Moffat, Aquanas, Alliance Insurance, Répertoire Culinaire, Bone Roasters and Pommery; and it is hoped more companies will support the competition to secure Australia’s best chance in the event.
Milligan adds that this year the Bocuse d’Or Australia will be hosted by major trade show, Foodservice Australia, with the winner named as the who’s who of hospitality celebrate at The Road to Lyon dinner that night at MCEC.
“There will be an electric atmosphere at the contest, with supporters cheering on the teams as they cook, and watching the food being plated on the big screen, narrated by George Calombaris,” he says. “It can only motivate them to strive even harder.”
Bocuse d’Or Australia 2021 Sunday, 27 June 2021 Foodservice Australia, MCEC Doors open 10am. More information at www.bocusedoraustralia.com.au
Foodservice Australia 10am–5pm | Sunday, 27 June; Monday, 28 June; Tuesday, 29 June Melbourne Convention & Exhibition Centre
This is an industry-only event, visitors must work in food or hospitality and be over 16 years. Tickets are free online at www.foodserviceaustralia.com.au
Fratelli Fresh has got those winter feels with the return of its legendary all-you-can-eat deals, cheese wheel indulgence, truffle dinners and new seasonal dishes, all available from June until the end of August.
From Tuesday, 1st June, pizza fans can enjoy all-you-can-eat pizza every Tuesday for $29 across the full pizza menu, including classic Margherita, Diavola and Capricciosa, as well as seasonal additions including Wild Mushroom and Truffle, and Broccolini Cream with Smoked Almonds, Broccoli and Chilli. Bottomless salad and house-made gelato scoops add extra value to this incredible offer.
Fratelli Fresh is ringing in National Cheese Day one day early on Thursday, 3rd June, celebrating with $10 Cheese Wheel Busiate Cacio e Pepe during lunch and dinner. Traditional, Roman-style, rich and creamy Cacio e Pepe pasta will be tossed inside a hollowed-out wheel of pecorino cheese where it will be totally cheesed-up, then topped with several generous twists of the good stuff – after all, everything tastes better with black pepper – before being delivered to the table.
From Wednesday, 2nd June, Fratelli’s famous all-you-can-eat mussels are back on the menu for $25 per person, for lunch and dinner. Served Sicilian style, with tomato, garlic, white wine, parsley, and grilled sourdough for mopping up the deliciously fragrant sauce, these bottomless bowls of showstopping seafood brought mussel lovers to Fratelli’s door in their droves when they were last on the menu in 2019.
On Fratelli Fresh Pasta Day – Thursday, 17th June – all pasta dishes will be $10. There are five pastas to cosy up with: Fusilli Bolognese; Spinach and Ricotta Tortellini with Mushroom and Gorgonzola Sauce; Rigatoni Lamb Ragu; Penne Alla Norma; and Penne Boscaiola. Or bring four friends, order all five pastas, and explore them all in one Fratelli Fresh share-style sitting: #pastagoals.
Fratelli is arguably saving the best Winter Festival events until last, with a truffle dinner series starting at Fratelli Manly on Thursday, 24th June; Fratelli Miranda on Thursday, 1st July; and Fratelli Westfield Pitt Street on Thursday, 8th July. Four courses of aromatic, truffle-infused indulgence span entree, pasta, main and dessert, for $69 per person with an optional wine pairing for an additional $39.
From Thursday, 10th June, a new winter à la carte menu will launch across all Fratelli locations. Pasta highlights include Spaghetti Carbonara; Mafaldine Duck Ragu; and Pumpkin Risotto with stracciatella, zucchini flowers, pepitas and chervil. Slow-cooked lamb shank with truffle mash and honey-roasted baby dutch carrots hits the mains section, and there are five new pizzas, including potato, porchetta, rosemary and parmesan cream; pumpkin, prosciutto, goat’s cheese and pickled red onion; and crispy brussels sprouts, parmesan, guanciale and fermented chilli.
Fratelli Fresh Food & Beverage Director Molly Haranis said: “Our Winter Festival delivers exceptional value for money, stunning new dishes, and a series of events that promise to warm up food lovers this winter”.
“From all-you-can-eat deals to days of pure indulgence and special dinner menus, there are plenty of Winter Festival moments to add to the calendar over the next three months.”
All offers are available with the purchase of a full-priced drink.
Bookings: Fratelli Fresh. Note: Fratelli Fresh is part of Pacific Concepts and formerly part of Rockpool Dining Group.
• Eastern Creek Quarter is having a first birthday party and everyone is invited • Festival of family fun from 28 May to 27 June • Live entertainment, face painting, magic shows, balloon artists and more • $10 gift card for shoppers from 7 to 21 June
Eastern Creek Quarter (ECQ) will celebrate its first birthday with a month-long festival of family fun.
Join them to kick off the celebrations on Friday, 28 May from 3pm with face painting, live music, balloon twisting, and prizes to be won as the centre transforms into a community fair, full of fun activities to keep shoppers and kids entertained all day.
Shoppers will also enjoy live entertainment and a host of retailer offers and giveaways throughout the month-long celebration.
To thank ECQ customers for their continuous support for local businesses, the first 500 customers to spend $30 or more across specialty retail stores will receive a $10 gift card from 7 to 21 June.
“We’re excited to be marking our first anniversary and celebrating all that has been achieved at ECQ over the past year,” says ECQ Centre Manager Amanda Whittle.
“We have teamed up with some amazing vendors to ensure this event provides an experience the whole family will enjoy, and showcases the unique beauty and passionate spirit of the ECQ community,” she says.
“We want to take the opportunity to celebrate the success of the operators who have been with us from the start, as well as all the exciting additions we have seen in recent months.”
With a full-line Woolworths supermarket, ECQ houses a mix of local concepts, quality brands and the unique ECQ Social precinct, with its covered and alfresco seating, outdoor deck, kids play area and large format outdoor digital screen.
Reflecting its high-profile Western Sydney Parklands location, ECQ is a global leader in environmental sustainability. Stage 1 has achieved a certified 6 Star Green Star Design & As Built rating by the Green Building Council of Australia, representing world leadership.
Australia’s best-loved whisky subscription service, Whisky Loot, has partnered with iconic Aussie distillers, Starward, creating their very own barrel select. Melbourne based, Starward makes whisky for a curious, food-obsessed generation; using red wine barrels to mature their whisky and sourcing all ingredients from just a day’s drive away from the distillery. Starward uses elemental maturation to draw out its signature fruity, delicious flavour in just three short years.
“The barrel used to age the Starward × Whisky Loot Select Barrel single malt whisky was sourced from the premium French cooperage, Seguin Moreau, a cooperage that is renowned for producing high-quality French oak barrels. This barrel has imparted supple tannin and oak flavours yet still offers a lot of complexity and intrigue to the body and palate of this whisky. In my opinion, whisky matured in French oak wine barrels takes a little longer to open up and mature, due to the tighter grain that it has when compared to American oak wine barrels. When young it can have a lot of spice and awkward tannin, but given time these flavours soften and develop, and they turn out to be elegant and intriguing whiskies.” ~ Carlie Dyer, Distiller, Starward
The very first French Oak Single Barrel release in the Australian market for Starward ever, the Starward × Whisky Loot Select Barrel is only available as a dram within this limited edition pack and online as a full bottle at whiskyloot.com.
Whisky Loot × Starward Limited Edition Pack Includes: ● Starward Nova Single Malt: We start our exploration of Starward’s single malts with Nova. Nova is matured solely in Australian red wine barrels from wineries making superb Shiraz, Cabernet and Pinot Noir. These casks add intense red wine character that perfectly complement Starward’s all-Aussie malt. The result is a seriously fruity dram that encapsulates Australian innovation. ● Starward Solera Cask: Halfway through our journey is Solera. This Starward single malt has been aged in casks that previously held Apera, an Australian fortified wine much like Spanish sherry. The spirit is aged in a “Solera System”, where the whisky is fractionally blended from cask to cask, creating a consistent product that contains some extremely old juice. ● Starward × Whisky Loot Select Barrel: We finish with a flourish. This whisky is Whisky Loot’s very own Starward Single Barrel, hand-selected by the Whisky Loot team. Once they tasted this dram – red wine cask matured, packed with fruit and spice – they knew they had to share it. This unique whisky is classically Starward and showcases all that is brilliant about modern Aussie distilling.
Showcasing three unique expressions from the Starward stable, discover the Whisky Loot × Starward Limited Edition Pack and Starward × Whisky Loot Select Barrel full bottle at whiskyloot.com.
• Whisky Loot × Starward Limited Edition Pack RRP $99 Available: 10th June: Whisky Loot Members – Free Shipping 11th June: General Public – Free Shipping • Starward × Whisky Loot Select Barrel Full Bottle RRP $169 Available: 16th June: Full bottle first access if you have purchased a Limited Edition Pack 17th June : General Public
Australia’s oldest family-owned winery Yalumba celebrates the global launch of the 2016 vintage of its icon wine, Yalumba The Caley Cabernet & Shiraz, on 1 June 2021.
The Caley 2016 is the result of Yalumba’s unwavering commitment to Australia’s own unique red wine style – the Cabernet and Shiraz blend. It is the family winemaker’s fifth vintage release since the inaugural 2012.
For more than a century, Cabernet Shiraz has been a focus at Yalumba and The Caley is the finest example of the Great Australian Red – a unique Australian blend of Cabernet and Shiraz, which Yalumba was among the first to make in the late 1800s.
“The Caley came about in the 2012 vintage and our winemaking team were given a blank canvas to make a wine from our most premium sites of Cabernet and Shiraz across Coonawarra and Barossa – a Great Australian Red that we could be really proud of,” says sixth-generation family winemaker Jessica Hill-Smith. “The Cabernet Shiraz blend is unique to Australia and we knew as soon as we tasted the first vintage of The Caley that this was a wine to be proud of, reflecting not only its provenance but everything Yalumba has worked towards over the past 172 years of family winemaking.”
“We’re not trying to make the same wine each year, but instead show the full potential of both Cabernet and Shiraz, and the makeup of The Caley has worn the colours of each vintage. We’re excited to share the fifth vintage release of The Caley and for collectors to be able to see the complexities in this wine, and the individual vintage expression of this ‘Great Australian Red’, as we like to call it,” says Hill-Smith.
This release of The Caley is a blend of 71% Coonawarra Cabernet and 29% Barossa Shiraz, built to spend many years in the cellar and drink beautifully from release to 2036 and beyond.
Yalumba Winemaker and craftsman of The Caley, Kevin ‘KG’ Glastonbury, described 2016 as “a magnificent vintage. It gave us pristine fruit with richness and concentration”.
“The Caley 2016 comes into its own as a very sleek, refined and focused wine. It is a wine that sets us on a clear trajectory, which we are very excited about. Aromatic, plush, rich, inviting, with the hallmark palate drive of The Caley,” said Glastonbury.
The wine is named in honour of Fred Caley Smith, grandson of Yalumba’s founder Samuel Smith. Fred was a horticulturist who had a profound impact on the development of Yalumba’s orchards and vineyards. He is best remembered for a groundbreaking research journey he undertook in 1893 and 1894 to the USA, UK, Europe, the Middle East, Sri Lanka and India. Fred’s detailed and poignant letters to his father, sent home every few days, were collected and kept in Yalumba’s archive.
Each release of The Caley celebrates a step in Fred’s journey, and for the 2016 vintage, the spotlight falls on January 1894 and his journey to visit his family in the United Kingdom.
Yalumba The Caley Cabernet & Shiraz 2016 will be available to purchase at yalumba.com and in fine wine retailers from 1 June 2020. RRP: AU$365
To celebrate the release of The Caley 2016, there will be a number of ways to try this pinnacle wine across Australia.
For the first time, The Caley 2016 will also be available in a limited flight tasting at two Merivale restaurants for the month of June: Bert’s, Newport and Mimi’s, Coogee. The Caley 2016 will be served alongside the 2014 and 2012 vintages, showcasing three expressions of the wine, and allowing guests to sample The Caley without needing to dip into their own cellar. Each flight will comprise of three 75ml pours for $90. The Caley 2016 will be available by the glass at Hotel Centennial, Woollahra.
Yalumba will launch The Caley 2016 on Friday, June 4, at its ‘First Friday’ happy hour. Experience a taste of The Caley along with a warm and hearty cassoulet by the fire, accompanied by acoustic tunes.
Through the month of June, Yalumba will offer the unique opportunity to taste all five releases of their icon wine from the inaugural 2012 to the new release 2016 vintage. The Caley Tasting Flight 2012 | 2013 | 2014 | 2015 | 2016 Find out more and register at: https://www.yalumba.com/events/
In light of Melbourne returning to a circuit breaker lockdown, here are at-home offerings available across Crown Melbourne’s famed Japanese restaurant Nobu, premium beverage store Cellar & Co and St Kilda’s local watering hole The Prince Hotel’s boutique wine shop Little Prince Wine.
Nobu @ Home Making a return, Nobu @ Home is once again available for take-away and delivery. Melburnians are able to experience the internationally acclaimed fine dining from the comfort of their own homes. Specifically curated for two people with menu highlights in mind, Nobu @ Home offers two set finished-at-home box options for Victorians to choose from. Available for pick-up and delivery, with delivery within a 25km radius of Crown Melbourne. Please see all delivery details here.
Little Prince Wine St Kilda’s boutique wine bar and bottle shop Little Prince Wine offers a selection of gourmet groceries, cheese, charcuterie and chef-prepared take-home meals (think warm lasagnes, soups and curries) for home delivery. A standout includes an array of French and Italian antipasto platters, which can be ordered here.
Cellar & Co Located within Crown Towers, Cellar & Co is led by renowned sommeliers Chris Crawford and Matt Brooke, and gives customers rare access to a variety of local and international pours – many of which are favourites on the best wine lists at Crown’s leading Melbourne restaurants.
Cellar & Co will be offeringfree delivery for customers to enjoy a wide range of premium local wines and some of the best-known producers from around the world. Over 50 new wines have been added to the online store including a ‘Rare and Limited’ section well worth a look.
A new neighbourhood deli, sandwich shop and cannoleria arrives in Altona.
At the heart Altona’s Pier Street is the newly opened Matteo’s Delicatessen (Matteo’s) a European-inspired neighbourhood deli, sandwich shop and cannoleria established by west-side locals Jayden Costello and Matthew Defina.
With a vibrant green shopfront and a handful of streetside seating, Matteo’s opens up into a crisp white deli space serving up coffee from Industry Beans, Wonder Pies by Ray Capaldi and baguettes and ciabatta sandos created by Jayden Costello, Matthew Defina and Sam Pinzone.
Specials on rotation and popular daily offerings include: • Matteo’s Meatball Sub with parmesan, ricotta salata, sugo and Matteo’s famous meatballs • Matteo’s Original with cold cuts, green olives, roasted capsicum, eggplant, basil pesto and provolone cheese • Cold cuts with your choice of two meats, lettuce, chilli pickles, cheese, capsicum pesto and kewpie mayo • The Real Italian with mozzarella, basil, tomato, basil pesto, eggplant and sweet balsamic
Part casual cafe, part grocer Matteo’s Italian pantry staples range from oils, Italian dips, pastas, cured meats, cheeses from That’s Amore and Calendar Cheese, antipasto, biscuits and a selection of frozen items, along with breads and cakes from Noisette and Ned’s bakery, and cannoli from Cannoleria. Hard-to-find specialty items including Salted Lescure Butter, El Navarrico peaches in syrup, and Yamato Sweet Vinegar with Ginger can also be purchased.
Originally conceived as an added deli offering in Costello’s La Bodega Barbers, Williamstown, the joint venture between Jayden Costello and Matthew Defina grew into what is now Matteo’s Delicatessen with the help of hospitality consultant Sam Pinzone.
“We’re a small shop with big dreams and we’re here to shake up the hospitality offerings in the West. During lockdown, we realised the neighbourhood was missing something and we wanted to step things up and start a destination for quality deli goods and sangas. All of our sandwiches have been created by the three of us and we are excited to share our love of food with the west,” says Costello.
Defina adds: “My love for food and quality produce was instilled early on. We’ve made sure to fill Matteo’s with exactly that – quality products and produce we know and love.”
Matteo’s Delicatessen is now open for deli favourites, classic flavours and smooth coffee seven days a week, with a liquor licence in the works.
Merivale has acquired the Lorne Hotel, a historic pub that has stood proudly on Victoria’s Great Ocean Road for more than a century. The hospitality group will receive keys to the venue later this year and will trade as normal over the summer.
Justin Hemmes, Merivale CEO, said: “The Lorne Hotel is an iconic venue in a truly spectacular location. It has been an absolute pleasure getting to know John and Paul Upham, who have been the proud custodians of the venue for the last eleven years; we feel honoured to continue their legacy and help usher the pub into the next phase of its incredible 145-year history”.
The Lorne Hotel acquisition closely follows the news that Merivale will join Melbourne’s hospitality industry with the purchase of Tomasetti House on Flinders Lane, with settlement on that acquisition to occur later in the year.
The Great Ocean Road property is a wonderful addition to Merivale’s burgeoning regional Australia portfolio.
First instalment features ‘Shake the Dust Off Your Wings’ by Leila Jeffreys and Melvin J. Montalban
The Galeries has unveiled the first piece in their new Artist in Residence public art series, an initiative proudly supported by the City of Sydney that both enhances creativity in the public domain and strengthens the sustainability and capacity of the city’s cultural and creative industries.
Located on the Ground Floor, the Artist in Residence series complements The Galeries’ renowned curation of contemporary retailers such as Incu, Gorman, and Spring Court, along with cult foodie destinations including Black Star Pastry, Fishbowl, Ichi-Ban Boshi, Lotus and The Grounds of the City.
The inaugural piece of the series, ‘Shake the Dust Off Your Wings’ was created by highly acclaimed Australian contemporary artist, Leila Jeffreys and director and writer Melvin J. Montalban, and provides a free, immersive experience for visitors to the shopping precinct.
Jeffreys and Montalban’s ‘Shake the Dust Off Your Wings’ evolved as a response to the lessons learnt during 2020, a time when the world was forced to pause and reflect. The work encourages a meditative state, and frees its audience from the urge to relentlessly ‘do’, rather reconnect us with the present moment. It demonstrates how the natural world can slow our internal rhythms while delivering the gift of peace and awe. The phrase “Shake the Dust Off Your Wings” is a metaphor for swapping old ways of living for those that reflect the cycles of nature. As the Chinese philosopher Lao Tzu put it in the 6th century BC, ‘Nature does not hurry, yet everything is accomplished.’
‘Shake the Dust Off Your Wings’ is a unique combination of part sculpture, part motion picture, creating a spectacular optical illusion of birds entering a bird bath, washing and graciously taking flight, creating a sense of escapism amid the bustling backdrop of Sydney CBD.
The motion picture, featuring Gouldian and Zebra finches, captures the arrival and playful bathing of the feathered creatures in slow motion, using cinema-quality cameras to document their swift movements at 1,000 frames per second to play across a multi-screen display.
The sculptural form comprises a bird bath crafted with a matte black alupanel creating a misty watery reflection, mirroring the slow-motion imagery from the three displays mounted above. Music is played via induction speakers adhered to the inside surface of the pedestal, using its hollow form as the resonating chamber.
Vicinity Centres’ Corrine Barchanowicz, Head of Marketing. Brand, and Experience said, “From food to fashion, The Galeries has long been a destination for the contemporary and unique, so it’s fitting it has been chosen as the home for the Artist in Residence series.”
A rewarding experience for those visiting the CBD, customers will be able to enjoy ‘Shake The Dust Off Your Wings’ art until 18 June, free of charge whilst visiting The Galeries’ leading selection of brands. For more information visit https://www.thegaleries.com
Chef of the Year is the most prestigious chef competition in Australia, and entries are closing soon. If you are a professional chef thinking about getting involved then make sure you jump online and fill out the nomination form by 1 June.
The competition is running from 27–29 June as part of the Foodservice Australia exhibition in Melbourne. From an expected 200 entries the top 32 will be chosen to compete live in four kitchens built on the show floor.
Chefs will be given a mystery box of ingredients and one hour of cooking time. The challenge is to prepare your two best dishes and impress the judges. Their scores will be based on taste, presentation, innovation, technique and efficiency.
The top four chefs will compete on the last day of the show in a huge Grand Final. The winner will take home a trophy, cheque and Unox oven. There is $10,000 to be shared as well as great prizes. Every finalist takes home their jacket and some amazing memories.
Want to watch? Register for the Foodservice Australia tradeshow and you can watch the heats and cheer on your favourites. It is free to register but you must be over 16 and work in a food or hospitality business.
The Chef of the Year is presented by Australian Pork, Unox Ovens and Anchor Food Professionals, plus additional support from Oil2U, Robot Coupe, Alsco and SAJ Fruit & Vegetables. The Competition Director is Chef Peter Wright.
Chef of the Year Held as part of Foodservice Australia 10am–5pm, 27–29 June 2021 Melbourne Convention & Exhibition Centre www.foodserviceaustralia.com.au
Note this is a business event. There is no public entry. All visitors must be over 16 and work in a food or hospitality business.
Top international chefs and leading gastronomic figures share their vision of gastronomy in the post-coronavirus world.
Leading international chefs, including former winners and finalists of the Basque Culinary World Prize (BCWP), came together in an exciting virtual event to discuss the future of gastronomy in a post-coronavirus world and how the prize has aided in their efforts to use gastronomy as a tool for social change, five years after the prize was founded.
The online event, which around 500 people participated in, was hosted by the Basque Culinary World Prize (BCWP), an annual prize created and awarded by the Basque Culinary Center and the Basque Government to a trailblazing chef making an impact “beyond the kitchen”.
Much is said in the abstract about the role of gastronomy. Moving to the level of taking action and sharing good practices is, however, what gives shape to the future of the sector. So many professionals today, including the phenomenal chefs who participated in this event, are committed to social innovation, talent diversification, food education, sustainability, and more. In Rwanda, Peru, Australia … all over the world there are chefs going from saying to doing and this is exciting.
The chefs taking part were:
● Mauro Colagreco (Argentina/Italy): Three-Michelin-star Italian–Argentine chef, member of the BCWP prize jury, and first-place winner of the World’s 50 Best Restaurants in 2019 for his French restaurant Mirazur ● Leonor Espinosa (Colombia):2017 Basque Culinary World Prize winner and founder of FUNLEO foundation, whose Colombian restaurant (Leo Cocina y Cava) was ranked among the World’s 50 Best Restaurants in 2020 ● Matt Jozwiak (USA): A chef that launched Rethink Food, an organisation that collects excess food from restaurants, grocery stores and corporate kitchens to make nutritious meals for those facing food poverty ● Josh Niland (Australia): Australian chef and pioneer of the No Waste movement ● Juan Llorca (Spain):Spanish chef, YouTuber, and founder of “Por una Escuela bien Nutrida”, which seeks to spark a conversation about school meals ● Karin Abensur (Peru):Founder of Karin Ecofish, a social enterprise that trains female fishermen and promotes sustainable fishing ● Dieuveil Malonga (Democratic Republic of Congo): Former Top Chef contestant and founder of Chefs in Africa ● Nicole Pisani (Malta/United Kingdom):Campaigner and co-founder of Chefs in Schools, which seeks to ensure that all children have access to nutritious meals
The event was moderated by gastronomic journalist and writer Sasha Correa and BCC Innovation chef-researcher Estefanía Simón-Sasyk.
Mauro Colagreco said: “This is a moment to reactivate things. We have to rethink how we are doing things. All of us can generate an impact. And I think that the current situation doesn’t allow us to wait until the impact comes from somewhere else. You have to generate the impact … I think we have to invite everyone in the food industry to change the way in which we work, the way in which we consume, the way in which we produce. If we are not generating the change, the change will be imposed from somewhere else.”
Leonor Espinosa said: “You have to go to different areas, you have to get to know people, you have to observe and research and experience. These are processes you cannot leave aside. How do I recognise the ethnobotanical uses of products? How do I recognise the memories? How does the ingredient behave? When you analyse these factors, you can be a cook, but you have to go beyond that. You must have a commitment to knowledge, a commitment to that memory which gives an identity to a country.”
Matt Jozwiak said: “I think that we as an industry need to shake off a little bit of the old image of what a chef is … I think chefs kind of get a bad rap sometimes as a crazy cook or whatever. Now, as chefs go forward, they’re really being seen as community leaders, which I think is extremely important.”
Josh Niland said: “The most sustainable way forward is utilising the whole animal and not constantly requesting one specific part of that animal. In this case when we’re talking about fish, it’s to take that same mindset of those that rear an animal from its very infancy right through to then killing that animal and then feeding the family with it … We need to see fish as something that needs to be consumed enthusiastically and wholeheartedly. As a chef, my responsibility is not flicking the lids off caviar, it’s realising that I have a responsibility to use my education, technique, and training to bring comfort to the customer and educate the next generation of chefs.”
Juan Llorca said: “I think that what I was doing in the school kitchen was something that hadn’t been done in this country so I had to express that. Social media is a platform to tell the world that things can be done in a different way. I wanted to demonstrate that children can do really well just eating as adults do. So I started telling that story on social media.”
Karin Abensur said: “[Fisherwomen] are few and we are a little bit invisible, but we are increasing more and more. Now if there is a 14-year-old who wants to be a fisherwoman, she will not have the problems that we did.”
Dieuveil Malonga said: “During my travels, I discovered many chefs that have talent, but nobody knows them and they don’t have visibility. I visited farms that do an amazing job, but nobody knows them. The problem was the connection between professionals and new chefs. So I decided to go back to the continent and create my platform called Chefs in Africa … Our ambition is to connect chefs in Africa, in the diaspora, in Colombia, in Venezuela. It was important to us to share information and our food culture. Since we started five years ago now, we have given over 1,000 jobs to African chefs … The world is ready for African cuisine … the game is changing. Food doesn’t have borders. That’s very important. That’s why we want to share African cuisine.”
Nicole Pisani said: “I came to a point in my life where I felt like I needed to change my relationship with food. I needed to stop thinking about food as a commodity. As soon as I walked into a school it was the answer to changing my relationship with food. I started to feed children rather than cook. By chefs being the centre of the kitchen it changes the whole food culture. The obsession that we have with food is such an amazing thing because then kids get obsessed as well … Coming out of the pandemic we need to come together more. One of the big things that I saw during the pandemic was the humanity … We need to be in touch more with our food. We need to ask questions. We need to eat what’s outside our window instead of importing things just for the sake of it. There are so many solutions, but educating kids is key.” The Deputy Minister of Agriculture, Fisheries and Food Policy of the Basque Government Bittor Oroz highlighted that: “We know that we will only be able to strengthen the Basque Country as a territory of international renown through collaboration. Projects such as the Basque Culinary World Prize are part of the Basque Country Internationalization Strategy. A country brand that based on our unique strengths positions us as a global actor, a benchmark of excellence, as a model of quality of life and social cohesion, and as an innovative and competitive territory.”
For his part, Joxe Mari Aizega, Director of the Basque Culinary Center, stressed that: “Since we started suffering the effects of the pandemic in 2020, we have proven that gastronomy is a transformative force even in the most challenging of contexts. For this reason, at the Basque Culinary World Prize we want to persist in celebrating the way that professionals in this sector make gastronomy a tool to help solve some of our biggest global challenges. That is why this year the objective of the award will continue to be to shine a light on the work of chefs who reflect what happens when they use their knowledge, leadership, entrepreneurial spirit, creativity and strength to set an example and create positive change.”
Nominations for the Basque Culinary World Prize 2021 will remain open until Monday, May 31, 2021.
About the Basque Culinary World Prize The Basque Culinary World Prize is a prize created and awarded by the Basque Government in collaboration with Basque Culinary Center, and is part of the comprehensive Basque Country strategy. A country brand that, based on unique strengths, positions Euskadi as a global player, a benchmark for excellence, a model of quality of life and social cohesion, and as an innovative and competitive country.
The prize is endorsed and awarded by Basque Culinary Center, a pioneering institution worldwide that is dedicated to university education and the development of the potential of gastronomy in relation to education, research, innovation and entrepreneurship. Since its creation in San Sebastian in 2009, it has concentrated its efforts on creating an interdisciplinary space that contributes to the professionalisation of the sector.
An interdisciplinary jury, made up of some of the most influential chefs in the world, selects the winner together with academics and international experts. Every year they choose a chef whose work embodies the ethos of the prize: to transform society through gastronomy. The winner will receive 100,000 euros, which they will devote to an initiative of their choice that expresses the transformative power of gastronomy.
Fratelli Fresh is opening a new Sydney restaurant, taking over the former Rosetta site at Grosvenor Place on Harrington Street in The Rocks.
The new 250-seat, split-level, upscale Fratelli Fresh features a spacious, light-filled dining room, open kitchen, separate bar area, large mezzanine, and a vibrant alfresco terrace with cityscape views. The restaurant is expected to open in late July 2021, with a strong Italian contingent of team members ready to take the reins.
A refurbishment will deliver splashes of signature red, an abundance of lush greenery, and long timber communal tables that are synonymous with the sociable, group-friendly, share-style dining experience at Fratelli Fresh.
Deep red leather banquettes, a mix of white, tan and walnut dining chairs and a flood of natural light from the venue’s distinctive curvaceous windows will see Fratelli Fresh Harrington Street radiating a unique Italian charm.
Stairs lead to a separate stylish bar area for quick bites and pre- or post-dinner drinks, then onwards to a large mezzanine, creating multi-functional spaces for group celebrations and private events.
The stunning outdoor terrace is a heated oasis, with a grove of potted olive and lemon trees creating the perfect backdrop for alfresco spritz sessions, happy hour get-togethers, long lunches and events. Customer bathrooms are relocating from the basement to the convenience of the mezzanine.
An all-star Italian team led by General Manager Laura Betteli and Head Chef Mario Carella will steer the affordable, corporate-friendly, family-accessible menu along the familiar and much-loved Fratelli Fresh path, with an elevated Harrington Street spin. Classic Italian dishes are served with Fratelli’s signature touch, and trademark hand-crafted sourdough Neapolitan-style pizzas are overseen by Head Pizzaiolo William Baffoni.
Fratelli Fresh Food & Beverage Director Molly Haranis and Culinary Director Gabor Denes will guide the creation of seasonal menus and food and drink programs, designed with this preeminent site in mind, including pasta that is made in-house and paired with hearty braises and slow-cooked ragùs for immediate winter satisfaction.
A delightful Mediterranean seafood riff sets the menu apart from its siblings, as well as a revolving line-up of weekly specials inspired by the day’s delivery of fresh seasonal produce. Dolci dreams really do come true with beautiful desserts made daily. Guests can dine in, takeaway to nearby offices, or pick-up on the home run after work. Delivery is available via Uber Eats, Deliveroo and Menulog.
A strong Italian wine, beer, cocktail and revolving spritz menu underscores Fratelli’s reputation as a sought-after post-work drinks destination with a happy hour that is a generous three hours in duration and available seven days a week. Individual drinks are $6 to $8 in price, with spritz jugs $20 each. Pair with antipasti plates for $6 each, or $20 for four, including all-time favourites calamari, bruschetta, zucchini flowers, arancini, marinated olives, fries and garlic bread.
Fratelli Fresh did not renew its lease at its former Bridge Street site post-COVID. Rosetta has been closed to the public since the hospitality industry lockdown in 2020.
Pacific Concepts Chief Executive Officer Thomas Pash said a strategic review of the group’s portfolio led to the decision to retain one Italian restaurant at the northern end of the CBD. Fratelli Fresh – a 17-year-old Sydney institution that first opened in Waterloo – and with a wider customer demographic and broader casual offering was determined to be the group’s core Italian brand in Sydney moving forward, and the correct fit for the Harrington Street site.
“This is an exciting development for our Fratelli team, our guests and the Sydney dining scene,” Mr Pash said.
“We thank all our customers at Fratelli Fresh Bridge Street and Rosetta, who have been loyal to our restaurants over the years and encourage them to continue to support our Italian culinary journey at our new Fratelli Fresh at Harrington Street, The Rocks.”
Note: Fratelli Fresh is part of Pacific Concepts and formerly part of Rockpool Dining Group.
For those not yet familiar with the Hunter Culinary Association (HCA), can you tell us more about its purpose and ambitions?
Hunter Culinary Association (HCA) was founded in 2006 as a not for profit organisation. It aims to continue to highlight the Hunter region as a culinary destination by promoting those within this regional hospitality industry including restaurateurs, chefs, front of house professionals, providores and producers. It highlights the depth and breadth of the dining offer from casual all the way through to nationally awarded fine dining restaurants. Importantly, it creates a forum for the hospitality industry in the region – chefs, apprentices, front of house, sommeliers etc. – to discuss and consult on issues of common interest, such as training, staffing, produce and culinary trends as well as important networking opportunities.
HCA fosters the professional development of younger and less experienced industry individuals through our scholarship programs, workshops with guest chefs, industry events, networking and mentoring opportunities.
We offer promotional opportunities for all members via our marketing and PR initiatives. We are proudly supported by a range of industry partners and sponsors who share our vision and support us in achieving our mission.
The Hunter Food Fight returns this year, both bigger and better. What is planned for the event in June? As always, we have a great line-up of chefs this year. We missed last year with COVID so it is a real celebration of hospitality getting back on its feet.
As a passionate advocate and ambassador for the Hunter, can you tell us what that means to you? The Hunter Valley is Australia’s oldest and most visited wine region and the food and wine offer today is up there with the best in the country. The Hunter region also extends to the coastal regions inclusive of the city of Newcastle, which has a thriving culinary offer ranging from casual cafés to fine dining and everything in between.
I have lived and worked in this rural region for more than three decades and am passionate about the industries that are thriving here. The culinary scene is diverse, exciting and quality driven and the wines are internationally acclaimed. Being in a rural region, there are many challenges but I love that the Hunter has a strong community bond and resilience that enables it to rise above whatever the weather or the region or even COVID can throw at it.
Apart from being involved with the HCA, Margan Wines & Restaurant is a major focus of your life. Can you tell us how COVID-19 has affected you as a major business owner in the region? Well, we were toughened by three years of drought, then the terrible fires of early 2020 that wiped out 80% of our grape harvest to smoke taint. Then it rained, which thankfully put out all the fires, but of course it flooded. By March 2020 we were joking about what would come next. The plague? Well, yes. COVID, of course, shut down our business overnight (along with many others) and we lost most of our revenue sources – our own restaurant, cellar door and events, domestic wholesale to other restaurants, export markets, airlines and all the wine we sold to cruise liners. We stood down 30 of our team. It was a very upsetting time. Then JobKeeper kicked in and we were able to find work for our team – pruning vines, gardening, packing wine, etc., so that kept everyone in a job. When the regional travel ban lifted, the Hunter was on everyone’s hit list, and since then – last June – we haven’t stopped. So a very unusual year! What lifestyle aspects of the Hunter particularly resonate with you? It is a beautiful rural lifestyle that I really connect with. We live on the same property that Margan Wines & Restaurant is on so no traffic jams getting to work, although sometimes we are a little too close to work! We love that we can be surrounded by vineyards (they never give you sass) and a range of produce that we grow on this property, including our one-hectare kitchen garden and orchard, free-range chickens, estate-reared lambs, beehives and olive groves. We love getting to cities for dining and all the other exciting things on offer but love the peace and quiet of home.
International travel restrictions have seen food and wine lovers revisiting their connection with regional areas like the Hunter. What plans do you have in place to keep them as engaged after the borders re-open? We really connected with a strong wine and food market once everyone was allowed to travel within NSW. Regional areas have benefited hugely, and the Hunter is no exception.
So much of the feedback has been around visitors rediscovering the Hunter after not being here for decades – or ever – as they usually travel interstate or overseas. They loved the food and wine offer and the range of accommodation all in a beautiful rural setting, so they are all rebooking and coming back. Our job is to stay connected with them and continue to lift the bar on quality and diversity of our offer. At Margan we offer a range of experiences where our guests can tour our gardens, vineyards and winery, enjoy cooking schools, wine and cocktail masterclasses, etc. We sometimes joke that we hope the borders don’t open!
Just a stone’s throw from the beach, Coogee Wine Room marries the charm of great European wine bars with the convivial atmosphere only found at a neighbourhood bar by the beach.
Head chef Sandro Di Marino has crafted a succinct Mediterranean menu built around classic coastal European flavours and top local produce. The seasonal menu is perfectly complemented by a 400-bottle wine selection encompassing all major wine regions of the world with more than 50 different varietals on offer. The wine bar is spread across two levels, offering guests a range of environments to enjoy fine wine, food and company, whether that be perched at the front window or bar, dining casually on the ground floor, relaxing upstairs in the cosy lounge or enjoying a divine drop in the upstairs dining room. A friendly place to celebrate a special occasion or pop in after a swim, Coogee Wine Room transports guests to the heart of the Mediterranean.
CWR’s CellarDoor@Coogee events bring wineries from Australia and the world to Coogee, giving customers a chance to enjoy their cellar door tasting experience without leaving home. They typically run two a month on Thursday evenings. See the CellarDoor@Coogee page for this year’s schedule here.
At the events, either a representative from the winery or an experienced sommelier will take diners through the wines selected for the event, and discuss the unique characteristics of each wine and how it complements the more-ish dishes being presented on the night. Whilst the events are about showcasing the impressive breadth of the chosen winery’s portfolio, it is all about doing so with conviviality, and promoting the timeless synergy between fantastic food and wine. Whilst the CellarDoor@Coogee events are held regularly, you can also expect the same passion for wine when you drop in for a bite to eat, or are just enjoying a glass or two at the bar.
Good Food Month presented by Citi returns to Brisbane this July, bringing together some of Australia’s biggest names for a celebration of the senses. Shining a light on home-grown talent, exceptional produce and the power of culinary collaborations for the eighth year running, Good Food Month goes on sale 9am, Thursday, 27 May, at goodfoodmonth.com.
Queensland’s own Alanna Sapwell brings her pop-up restaurant Esmay back to Brisbane after touring around the country; Ben Williamson’s fire-fuelled Agnes will be welcoming Melbourne’s own master of fire, Dave Verheul of hatted Embla into the kitchen for the perfect fiery feast; Louis Tikaram is set to mentor some of the region’s brightest up-and-coming chefs as they put on a fine four-course lunch at Howard Smith Wharves; Shane Delia joins forces with fellow hatted chef Adam Wolfers at Gerard’s Bistro for an inspiring Middle Eastern feast; and Shannon Martinez will pay tribute to the vibrant Tel Aviv dining scene with a tantalising plant-based menu at Za Za Ta Bar & Kitchen.
The Friends of Good Food Month event series also returns with a programme of inspiring dining experiences throughout July from long lunches to curated wine menus and indulgent degustations showcasing the best of Queensland produce.
Venessa Cowell, Head of Nine Food Events said: “More than ever before, the importance of supporting the Brisbane hospitality and dining industry is at the front and centre of our minds. This year, not just throughout the month of July, but at every opportunity, in any way we can, together let’s throw our support behind the venues that we love in Brisbane”.
Presenting Partner Citi is offering their customers a 20% discount on feature event tickets when customers pay with a Citi card. T&Cs apply.
Samantha Elliott, Head of Digital Sales and Marketing at Citi said “Citi customers love to dine out, and with travel being difficult at the moment it’s the perfect excuse to explore the culinary adventures available in your local city. Good Food Month will provide the perfect reason to try that new restaurant or head to one of the excellent events we have on offer, including the Young Chefs Dinner presented by Citi which spotlights new industry talent”.
After a hiatus in 2020, the Brisbane Night Noodle Markets will also make their return in 2021, with further details to be announced soon.
WIN an exclusive VIP experience, courtesy of Major Partner, Celebrity Cruises For the first time in Brisbane, Celebrity Cruises will be upgrading four lucky Good Food Month ticket holders to a taste of VIP luxury at one of the Good Food Month feature events! Guests can expect a surprise and delight experience with an upgraded table, unrivalled service, exclusive food and beverage inclusions and chef experiences, and much more.
As a proud partner of Brisbane Good Food Month this year, Celebrity Cruises will be sharing what sets the luxurious Celebrity experience apart from the rest, making them the most revered culinary offering at sea. From Michelin-star chef menus, inspired by, and locally sourced from the amazing regions they visit, to the most awarded wine list at sea – served by the largest on board sommelier team in the world – and the values of diversity, inclusion, sustainability, and outstanding service that underpin it all. Get ready to challenge your perceptions of a cruise holiday, as Celebrity Cruises pushes boundaries to a new tantalising level.
Heaps Normal is proud to be served at all Brisbane Good Food Month feature events this year. Heaps Normal brews real beer without the hangover. Whether you’re cutting back or sober, cheers to making it heaps normal to enjoy a great tasting beer.
Esmay Pop-up at The Alliance Hotel | Sunday, July 25; 12.30pm, 1pm, 6.30pm and 7pm sittings | $120 She’s back, Brisbane! Alanna Sapwell, Queensland native and one of the most celebrated chefs in the country, is returning to home soil with her incredibly successful pop-up restaurant, Esmay, having toured the country with Good Food Month for the past year, with every single event selling out in a flash. This will be Esmay’s fifth pop-up and what better place to have it than at Brisbane’s iconic pub, established in 1864, The Alliance Hotel. Alanna unearths what’s local and showcases the seasonal and regional treasures from nearby farms and waters. Her dishes not only reflect the landscape, but there’s an element of comfort cooking in everything she does. Alanna’s food is best enjoyed with family and friends – her style is informal, heart-warming yet innovative. So what better way to set the scene than a classic old pub experience – and no one does that better than The Alliance Hotel. BUY TICKETS – LUNCH BUY TICKETS – DINNER
Agnes × Embla | Monday, July 26; 5.30pm, 6.00pm, 8.00pm, 8.30pm sittings | $170 Although having only opened in January, chef Ben Williamson’s Agnes has already heated up Brisbane’s dining scene with its flame-fuelled kitchen. Good Food Month is turning up the temperature even more by inviting Melbourne’s master of fire, Dave Verheul of hatted Melbourne masterpiece, Embla, up for one special smoke-kissed evening. Embla is one of the most celebrated restaurants in the country: it won the Good Food Guide Best New Restaurant (2017), it has steadily maintained one chef’s hat, and it is currently ranked Number 8 Australia’s Top Restaurants. So join Agnes × Embla for a one-off evening where two of the most respected chefs in Australia work together to produce a menu that celebrates elemental cooking. Over this multi-course feast served with wine and beer, you’ll experience the pleasure of tasting seasonal produce at its most pure and primal. BUY TICKETS
Young Chefs Lunch presented by Citi with Louis Tikaram | Sunday, July 18; 12.30pm & 12.40pm sittings | $150 Louis Tikaram is a chef who understands the value of nurturing young talent. After he won the prestigious Josephine Pignolet Young Chef of the Year award in 2014, doors to the best kitchens in the country opened for him. Now it’s Tikaram’s turn to shine a light on Brisbane’s hot young talent at Good Food Month’s legacy event, the Young Chefs Lunch, on home turf at the stunning heritage wharf building, Rivershed at Howard Smith Wharves, with its jaw dropping views overlooking the city and Story Bridge. Promoting and nurturing young talent is a Good Food Month tradition and we proudly shine a light on the crème-de-la-crème of Brisbane’s bright young chefs. Tikaram and the Good Food Month chef protégés will be preparing four courses served wine and beer. BUY TICKETS
Shane Delia × Gerard’s Bistro | Thursday, July 22; Multiple sittings from 6pm | $170 When he’s not on his SBS cooking shows Spice Journey and Recipe For Life, or creating a culinary masterpiece on Masterchef, OR at the helm of one of his iconic Melbourne restaurants (including the hatted Maha), powerhouse chef Shane Delia boards a plane to Brisbane for Good Food Month to join forces with fellow hatted chef Adam Wolfers at Gerard’s Bistro. Delia and Wolfers are relentlessly dedicated chefs who lead the charge for excellence in Middle Eastern-inspired cooking in the country – and they’ve got the awards to prove it. Enjoy an unforgettable one-off multi-course menu served with wine and beer that will be some of the finest Middle Eastern-inspired cooking you’ll ever enjoy. BUY TICKETS
Shannon Martinez at Za Za Ta Bar & Kitchen | Wednesday, July 28; 6.30pm & 6.40pm sittings | $160 Good Food Month invites you to Shannon Martinez at ZA ZA TA Bar & Kitchen. Welcome to a plant-based evening that pays tribute to the vibrant Tel Aviv dining scene; the mecca of flavour of the Middle East. Martinez, the meat-eating vegan chef, author, owner of taste temples Smith & Daughters and Smith & Deli, Creative Culinary Partner at Lona Misa, and occasional Masterchef guest will be bringing her signature plant-based cooking to Brisbane. She’ll be celebrating ethical eating and conscious cuisine at ZA ZA TA along with the restaurant’s talented and celebrated Executive Chef Israeli-born Roy Ner (ex-Nour, Sydney). It’s time to break bread and enjoy an elevated, modern, vegetarian retelling of centuries-old dishes. Served with wine and beer, book now to enjoy a night of Shannon Martinez at ZA ZA TA Bar & Kitchen. BUY TICKETS
Pay with a Citi card and receive 20% off the ticket price. Terms and conditions are as follows: 20% discount valid for Citi cardholders only. Offer valid only for tickets purchased online from 9am Thursday, 27 May 2021 until 9am 10 June or Citi allocation is sold out. Tickets must be purchased using a Citi card. Offer only applicable to Australian Citi branded cards and the linked Diners card, Citi issued partner cards are not included and will not be accepted at check out. Offer is subject to availability, see full terms and conditions for all details.
After a hiatus in 2020, due to the pandemic, the Brisbane Night Noodle Markets are set to return to the city in a brand new location, the City Botanic Gardens for 12 sizzling nights of Asian-inspired flavours from 21 July–1 August, with stallholders and menus to be announced shortly.
Brisbane Good Food Month | Friends of Good Food Month Events
Montrachet | Montrachet Dinner | 6:30pm–9:30pm, 8 July | $499 Celebrate Good Food Month at Montrachet with their prestigious wines and a specially curated five-course menu featuring Montrachet Restaurant favourites like duck and cognac parfait in a choux bun with mandarin glaze. This one-off event will take place in the restaurant’s exclusive private dining room.
Alchemy | Murder Mystery Dinner | 6:30pm–9:30pm, 8 July | $165 Ready to get your murder mystery on? At Alchemy’s Murder Mystery Dinner, you’ll be allocated your character on arrival. Be sure to dress up in line with the ‘Kelly Gang’ theme and you’ll be in for a night of competitive games and a load of fun served up alongside a lip-smacking meal.
The Long Apron Restaurant | Hinterland Producers’ Long Lunch | 12pm–2:30pm, 10 July | $220 Head Chef Andrew Birse invites you to a five-course magical and intimate lunch with produce from the Sunshine Coast Hinterlands’ Mountaintop Mushrooms, Maleny Buffalo and The Falls Farm. Meet the dedicated people behind these unique and desirable culinary gems, who will share their stories and espouse the richness of this lush region. Australian wines will be expertly paired with each course by Sommelier, Maleah.
Libertine | Bastille Day | 6pm–9pm, 14 July | $65 Nestled inside the historic, heritage-listed Barracks building on Petrie Terrace, Libertine dishes up Brisbane’s best blend of French–Vietnamese cuisine. This Bastille Day, the team at Libertine have designed a menu to surely satisfy any Francophile. Delight in a three-course meal with six dishes, whilst soaking up the moody atmosphere and cascading chandeliers to raise a glass to freedom!
Golden Pig | Queensland Wine Dinner | 6:30pm–10pm, 15 July | $145 This is a rare opportunity to discover some of the sensational wines from Queensland’s Granite Belt. MC for the night is Steve Leszczynski, wine writer for QwineReviews.com and contributor to Halliday Wine Companion Magazine among others. A four-course meal plus canapés created by the Golden Pig team featuring Queensland produce will accompany Steve’s selection of eight wines. Don’t miss this one-off event for Good Food Month!
Three Blue Ducks Brisbane | A Friday Feast | 12pm–3pm, 16 July | $120 + 1.5% booking fee Grab your closest friends and family and duck into Three Blue Ducks Brisbane for a long Friday lunch. With a special appearance by one of the three original founding members, Chef and co-owner Mark LaBrooy, slow down and savour a signature Three Blue Ducks family-style feast while enjoying stellar views of the iconic Brisbane River. This unique, single table communal dining experience will encourage you to catch up with old friends while making new ones. Indulge in three courses of the Ducks signature paddock-to-plate style with bold flavours and colours that brings the focus back to fresh, local and honest cuisine.
The Balfour Kitchen & Bar | ‘POETS’ Lunch | 12pm–4pm, 16 July | $99 Poets Lunch at the Balfour is a celebration of the end of the week. An extra reason to leave early as tomorrow is the weekend! Enjoy arrival bubbles to get you in the mood, followed by three courses with a focus on the Balfour’s sustainable meats, seafood and local produce. Peek at the eccentric wine list to find a curious bottle or two to enjoy with lunch.
E’cco Bistro | More Cheese with your Wine? | 2pm–4:30pm, 18 July | $110 Enjoy an afternoon of all things French! Presented by Sommelier Odara Chrisostomo and Head Chef Antoine Potier, with special guests Pierre Lantourne from Le Fromage Yard and Julien Craeye from Fontayne Selection Wines. Together they will entertain you with tips for cheese and wine pairing whilst you enjoy a welcome drink and a canapé on arrival, plus five French cheese and wine pairings that will tantalise your tastebuds.
Popolo Italian Kitchen and Bar | Buon Cibo | 6:30pm–9:30pm, 20 July | $89 Popolo Italian Bar & Kitchen, nestled in Brisbane’s iconic River Quay, boasts South Bank’s most authentic Italian feasting experience on the banks of the sparkling Brisbane River. This modern restaurant and bar with stunning city views serves rustic Italian fare that is designed for sharing. This Good Food Month, Head Chef Chris Mathers has curated a Buon Cibo (Good Food!) menu that will sure make Nonna proud!
Naga Thai | Celebrating Thailand Dinner | 5:30pm–8:30pm, 20 July | $79 Naga is a colourful Thai restaurant at Eagle Street Pier that pays homage to both Bangkok and the northern villages of Thailand. Each month Naga celebrates regional Thai cuisine with a focus on quality Australian produce and local seafood, balanced with freshness, spice, heat and herbs. In the spirit of Good Food Month, the restaurant will be showcasing its most popular dishes from their regional dinner series, all in one delicious evening.
Motorwagen | Winter Producers Party | 6pm–8pm, 23 July | $75 Motorwagen’s Head Chef Callum Rogers is pairing up with their top-class suppliers to bring you a select series of snacks, featuring the best in the business who focus on premium, underutilised or underappreciated food produce. Join the Motorwagen team on the terrace for live cooking, snacks throughout the night, cocktails, craft beers and fine wines. Chat with Motorwagen’s suppliers and producers, get some inspiration on how the same ingredients can be used at home. Bring your friends and party with us, enjoying some great live music, celebrating with us local produce with the people that bring it to us!
Gerard’s Bar | Shawarma Party | 2pm–late, 25 July | $30 Join the team at Gerard’s Bar from 2pm until late for a Shawarma Party on July 25. Delight in a delicious Shawarma kebab, served with sumac-spiced fries and Gerard’s signature Beirut Punch cocktail.
Locale Restaurant | Winter Long Lunch | 12pm–3:30pm, 25 July | $95 + optional $60 wine pairing Drawing heavily on Italian tradition, Locale Noosa offers a seasonally changing menu using the best in local produce and premium imported ingredients. Surrounded by lush gardens, Locale Noosa sits in a protected corner of Hastings Street just a few steps from the golden sands of Noosa Main Beach. Their seasonal menu features handmade pasta, traditional Italian antipasti and desserts alongside an impressive selection of wines, beers and cocktails. This Good Food Month, enjoy an Aperol Spritz on arrival followed by a four-course Italian-style shared lunch, highlighting the best of local winter produce from their very own Maravista Farm and other producers.
Walter’s Steakhouse | Chefs Table No. 3: Smoke | 6pm–9pm, 27 July | $120 Bringing a timeless charm to downtown Brisbane, Walter’s Steakhouse serves up premium, dry-aged sizzling steak, prepared and cooked with specialised methods. As part of its Chefs Table Series and hosted by Sous Chef Ben Philpot in their Private Dining Room, this third instalment will be exploring a menu inspired by smoke.
Living Room Bar | Taste of Adventure | 5pm–9pm, Wednesdays & Thursdays throughout July | $89 plus 1.5% service fee Ready for an adventure? Head to W Brisbane’s Living Room Bar for a three-course cocktail degustation designed to take you to far-reaching destinations in the Old World, New World and the Orient. Curated by master mixologists from East London’s Oriole Bar, a regular feature on the list of World’s 50 Best Bar Awards, these cocktails will explore flavours of South Africa, Chile and India. Paired with each cocktail is a culinary delight, popular in each location. Start with a South African snack, a Chilean dish to savour, and finish off with a sweet treat from India. Passport not necessary.
The Gresham | Whisky Appreciation Month | 5pm–7pm, Saturdays throughout July | From $80 Tucked just off Queen Street in the middle of Brisbane’s CBD, The Gresham Bar holds the only heritage bar licence in Queensland. This unique bar pays homage to its heritage with its service and extensive drink list, whilst having a progressive approach to music and drinks, and an attitude policy (not a dress policy!). Every Saturday throughout July in The Back Room, The Gresham will be hosting a Whisky Appreciation Month as part of Good Food Month. Smallgoods will be provided with compliments of its sister venue, Walter’s Steakhouse.
Image credit: Nikki To
OTTO | Truffle Degustation | 5pm–9pm, daily throughout July | $255 OTTO celebrates people, place and la dolce vita. Located on the absolute riverfront at South Bank, OTTO Ristorante and OTTO Osteria bring a vibrant glamour to the Queensland dining scene. The food at OTTO is delicious and unashamedly simple, taking inspiration from modern Italy. Head Chef Will Cowper’s menu is fresh, seasonal and produce-driven; sourcing the finest local ingredients and letting them speak for themselves. This Good Food Month, delight in the ultimate luxury with a five-course truffle degustation dinner menu curated by Will Cowper.
Inchcolm Bar | 3 Martini Lunch | 12pm–3pm, Fridays throughout July | $59 Celebrate Good Food Month with a 3 Martini Lunch at Inchcolm Bar every Friday throughout July. Enjoy three signature martinis with a choice of entree and main for just $59 per person.
35 trophies have been awarded to breweries across the globe at the 2021 Australian International Beer Awards (AIBA) conducted by The Royal Agricultural Society of Victoria (RASV).
On an evening that celebrated the best beer in the world, Dollar Bill Brewing were awarded the prestigious title of Champion Australian Beer for their Gold Teeth 2021 Packaged.
This year saw the introduction of a new trophy category for Champion Victorian Brewery, presented by the State Government of Victoria, which was awarded to Footscray’s Hop Nation Brewing Co.
There was significant growth in the IPA category again this year, and trophies were awarded for the first time for two styles: Best Traditional IPA, which was awarded to ACT’s BentSpoke Brewing Co for their Sprocket Draught, and the Best Modern IPA, which was awarded to WA’s Cheeky Monkey Brewery’s Lefties, Draught.
Other prestigious categories include Champion International Beer, which went to Auckland’s Deep Creek Brewing Company for their Sauvage that had taken out the trophy for Best Wood- And Barrel-Aged Beer earlier in the night.
The AIBA is the largest annual beer competition in the world assessing both draught and packaged beer, and this year saw over 75 judges taste 2,500 entries from 402 exhibitors, from 21 countries. Award winners were handed their trophies last night in front of a sell-out crowd at the Awards Presentation Dinner, held at Melbourne Showgrounds Victoria Pavilion.
RASV CEO Brad Jenkins said: “As the world’s largest annual beer competition judging both draught and packaged beer, the Australian International Beer Awards conducted by the Royal Agricultural Society of Victoria is the pinnacle benchmarking opportunity for brewers from Australia and abroad. After the challenges of 2020, it was fabulous to conduct the Awards again this year and receive 2,500 entries from more than 400 exhibitors and then see the beer industry come together to celebrate brewing excellence”.
Victorian breweries snapped up 12 of the trophies this year, with Hop Nation taking out several awards. Valhalla Brewing, Two Birds Brewing Co., Dollar Bill Brewing and Fixation Brewing Co. were also among the Victorian winners.
New South Wales winners include 4 Pines Brewing Company, Six String Brewing Company, Sunday Road Brewing, Foghorn Brewery, Stone & Wood Brewing Co., and Pinnacle Drinks.
Western Australia winners include Cheeky Monkey Brewery and King Road Brewing Co.
South Australian brewery Mismatch Brewing Co. walked away with a trophy, as well as Australian Capital Territory brewery Bentspoke Brewing Co.
International winners include: Deep Creek Brewing Company, Auckland, New Zealand; Nbeer Craft Brewing Co., Sichuan, China; Goose Island Brewhouse Seoul, South Korea; Hoppin’ Frog Brewing Company, Ohio, United States; China Resources Snow Breweries Co., China; Zhang Men Brewing Company, Taiwan; Dangge Brewing, China; Specific Gravity Beverage Company Pte Ltd, Singapore; and Pelican Brewing Company, Oregon, United States.
All results including medal winners will available from Friday 21 May at www.rasv.com.au
2021 AIBA Champion Trophies:
Champion Australian Beer presented by Cryer Malt Gold Teeth 2021, Packaged. Dollar Bill Brewing, Victoria
Champion International Beer Sauvage, Packaged. Deep Creek Brewing Company, Auckland, New Zealand
Champion Large Australian Brewery presented by Barrett Burston 4 Pines Brewing Company, New South Wales
Champion Large International Brewery presented by Barth-Haas Group Deep Creek Brewing Company, Auckland, New Zealand
Champion Medium Australian Brewery presented by Cryer Malt Hop Nation Pty Ltd, Victoria
Champion Medium International Brewery Presented by Kegstar Nbeer Craft Brewing Co., Sichuan, China
Champion Small Australian Brewery Presented by Yakima Chief Hops Cheeky Monkey Brewery, Western Australia
Champion Small International Brewery Goose Island Brewhouse Seoul, South Korea
Champion Victorian Brewery Hop Nation Pty Ltd
Australian Gypsy Brewer Award Valhalla Brewing, Victoria
Gary Sheppard Memorial Trophy For The Best New Exhibitor Hoppin’ Frog Brewing Company, Ohio, United States
Best Australian-Style Lager Lager, Draught. Two Birds Brewing Co., Victoria
Best European-Style Lager (Excluding Pilsner) Presented by Weyermann Lager, Packaged. Mismatch Brewing Co., South Australia
Best International Lager Coastie Lager, Draught, Six String Brewing Company, New South Wales
Best Pilsner Presented by Brews News Rattenhund, Draught. Hop Nation Pty Ltd, Victoria
Best Amber/Dark Lager Presented By Joe White Maltings Keller Door-Schwarzbier, Draught. 4 Pines Brewing Company, New South Wales
Best Australian Style Pale Ale Presented By Konvoy Kegs Burleigh Twisted Palm, Draught. Burleigh Brewing Company, Queensland
Best New World-Style Pale Ale Presented By Hop Products Australia Cryotherapy Hazy IPA, Packaged, Sunday Road Brewing, New South Wales
Best International-Style Pale Ale Presented By The Post Project King Road IPA, Draught. King Road Brewing Co, Western Australia
Best British or European-Style Ale (Excluding IPA & Pale Ale) Foghorn Hunter Kolsch, Draught. Foghorn Brewery Pty Ltd, New South Wales
Best Traditional IPA Sprocket, Draught. BentSpoke Brewing Co, Australian Capital Territory
Best Modern IPA Lefties, Draught. Cheeky Monkey Brewery, Western Australia
Best Amber / Dark Ale The Buzz, Draught. Hop Nation Pty Ltd, Victoria
Best Porter (including Baltic-Style Porter) Presented By Weyermann Valhalla Brewing Obsidian, Packaged. Valhalla Brewing, Victoria
Best Reduced/Low Alcohol Beer James Boag’s Premium Light, Packaged. J. Boag & Son Brewing, Tasmania
Best Non-Alcohol Beer Tinnies Ultra Low Alcohol, Packaged. Coles Supermarkets Australia Ltd, Victoria
Best Wheat Beer Löwen White Beer, Packaged. China Resources Snow Breweries Co., China
Best Belgian/French-Style Ale Le Petit Biere, Draught. Stone & Wood Brewing Co., New South Wales
Best Fruit Beer Presented by Chr. Hansen Gold Teeth 2021, Packaged. Dollar Bill Brewing, Victoria
Best Wood- And Barrel-Aged Beer Sauvage, Packaged. Deep Creek Brewing Company, Auckland, New Zealand
Best Specialty Beer Heavy Smoker, Draught. Zhang Men Brewing Company, Taiwan
Best Specialty Flavoured Beer Dangge Vanilla Coffee Imperial Stout, Packaged. Dangge Brewing, China
Best Design – Label/Surface Graphic Stubbie Refreshing Beer 330ml. Pinnacle Drinks, New South Wales
Best Design – Outer Packaging Classic IPA, Craft Lager, And Wheat Beer 4 Packs. Specific Gravity Beverage Company Pte Ltd, Singapore
Best Media Presented By The Crafty Pint James Atkinson, New South Wales
Consistency of Excellence Medal Products that have been awarded a gold medal for three consecutive years receive a Consistency of Excellence Medal. 1. Captain of the Coast, Packaged. Pelican Brewing Company, Oregon, United States 2. Obsession Session IPA, Draught. Fixation Brewing Co, Victoria, Australia
A round-up of takeaway and delivery options during the seven-day lockdown.
Image credit: Eve Wilson
Ishizuka basement level b01/139 Bourke St, Melbourne VIC 3000 Melbourne’s award-winning kaiseki restaurant Ishizuka is now offering its Premium Bento, Sukiyaki, Sashimi, and Kasutera (Japanese sponge cake) takeaway, available for both pick-up and delivery from Thursday to Monday between 3pm and 5pm. For an indulgent night in, the multi-layer premium bento box features a wide variety of cooked and raw seafood as well as a small selection of sweets, or for cooler nights, the Sukiyaki is a Japanese hot pot with the highest-quality thinly sliced A5 Kagoshima Wagyu. Complete the experience with a bottle of wine or sake, and add a bouquet of flowers by Asfleur for a special occasion this lockdown. Order: via the Ishizuka website
Pinchy’s Pop Up-Tour at Johnny’s Emporium 18a Anderson Street, Yarraville VIC 3013 Following a successful sell-out pop-up tour, Pinchy’s is coming to Yarraville this weekend with a new ‘Lockdown Taco Party’. Pre-order Pinchy’s new tacos and premium restaurant dishes and collect your order at Johnny’s Emporium. There is a seafood and vegan menu available. Hours: Friday, 28 May (5pm–9pm) and Saturday, 29 May (12pm–9pm) Pre-order:https://pinchys-co.square.site/ Pick up: 18a Anderson Street, Yarraville VIC 3013
Co-Lab Pantry You might already be familiar with Co-Lab Pantry as a digital pantry that launched during Victoria’s lockdown. This week, Co-Lab Pantry expanded its offering to launch a new gourmet grocery range to run alongside its existing pantry selection, allowing you to buy and support local shops whilst completing your weekly shop. Get 10% off your first order with the code: tenoffgrocery.Happy shopping! Order: https://colabpantry.com.au/
Image credit: Parker Blain
Matteo’s Delicatessen 30 Pier St, Altona VIC 3018 The neighbourhood deli, grocer and café offers up a selection of flavour-packed baguettes and ciabatta sandos, Wonder Pies by Ray Capaldi, coffee from Industry Beans and cannoli from Cannoleria all available for takeaway. Hours: Monday to Friday and Sunday 8am–4pm and Saturday 7:30am–4pm Order: (03) 9078 4441 or walk-in Pick up: 30 Pier St, Altona VIC 3018
Image credit: Renee Oliver
Meat Frankie 93–97 Lygon St, Brunswick East VIC 3057 Meat Frankie offers custom blend melt-in-your-mouth beef patties that you can stack as high as you like, and, as always, diners have the option to customise their burgers with lettuce, tomato, pickles, onions, jalapenos and grilled mushrooms free of charge.
Tipico 242 High St, Windsor VIC 3181 Tipico To Go is available for both pickup and delivery and through Providoor. Dishes on the menu are lasagna, beef ragu, duck ragu, meatballs and eggplant parmigiana that can be easily stored in the fridge for four days, or for a month in the freezer. Customers can also shop for wines and beers from the venue, along with antipasto and other items, now available at Tipico Deli. Order via:Tipico website
400 Gradi Satisfy those cold-weather carb cravings with award-winning pizza and pasta from Johnny Di Francesco’s 400 Gradi. Feast on authentic pizzas, classic Italian pastas, a generous selection of antipasti and more, with gluten-free, dairy-free and vegan options at each of the below restaurants: • Gradi Brunswick is open (Zero Gradi will be closed) 99 Lygon St, Brunswick East VIC 3057 Hours: Open for takeaway only – every day (12pm–10.30pm) • Gradi Essendon 110 Keilor Rd, Essendon VIC 3040 Hours: Monday to Thursday (5pm–9.30pm); Friday to Sunday (5pm–10:30pm) Order via: Website or Uber Eats • Gradi Eastland 175 Maroondah Hwy, Ringwood VIC 3134 Hours: Open for pickup and takeaway only Wednesday to Sunday (12pm–8.30pm) Order via: Website or Uber Eats
Gradi Mercato Supermarket 314–316 Lygon St, Brunswick East VIC 3057 With a nod to rural Italian markets, customers across Melbourne are invited to stock up on authentic Italian meals, deli items and groceries at Gradi Mercato. Shop online with pick-up and delivery available, or Brunswick East locals can shop in-store where the wood-fire oven is burning, the coffee is brewing, and the Italian pastries are freshly baked.
Estelle 243–245 High St, Northcote VIC 3070 Estelle Takeaway is back! Northside locals can enjoy Scott Pickett’s contemporary Australian dishes from Northcote’s neighbourhood icon Estelle with a generous à la carte menu available each night throughout the lockdown. Orders open at 10 am for same-day pick-up from Estelle between 5pm–8pm, with all Estelle’s signature dishes available every day. Follow @estellenorthcote for the full menu, revealed tonight via Instagram. Order via: Estelle website, or delivery is available via Providoor
Matilda 159 Domain Rd, South Yarra VIC 3141 Scott Pickett’s fire-fuelled South Yarra restaurant Matilda is available all across Melbourne via Providoor. Honouring local ingredients and seasonal fare prepared over open fire and hot coals, the ‘Where There’s Smoke, There’s Fire’ set menu includes four of Matilda’s signature dishes. Enjoy dressed Fraser Island spanner crab, aged Milla’s Farm duck, hay-smoked potatoes with Warrigal greens, and apple tarte Tatin from the comfort of your own home with contactless delivery. Order via:Providoor
Longrain 44 Little Bourke St, Melbourne VIC 3000 Modern Thai restaurant Longrain can now be enjoyed at home, with small bites, more substantial dishes and exclusive Thai banquets available via Providoor. For the home cook, Longrain’s pre-made curry pastes and sauces are also on offer, with chilli jam, shiitake XO, green curry paste and more, making it easy to achieve authentic flavours of South East Asian cuisine at home. Order via:Providoor
Tahina 362 Brunswick St, Fitzroy VIC 3065 223 High St, Northcote VIC 3070 Make lockdown a little brighter and healthier with a generous selection of vegetarian Middle Eastern dishes from Tahina. The ‘Family Feast’ or ‘Date Night for Two’ options will leave you feeling totally nourished. The freshness and quality of the ingredients at Tahina gives a new take on ‘fast food’. Opening hours: Tahina Northcote: 11am–9pm; 7days Tahina Fitzroy: 12pm–3.30pm, 5.30pm–9pm; 7 days Order via: Tahina website Pick up: Tahina Fitzroy and Northcote
Top image: Photo by RODNAE Productions from Pexels
After a sell-out launch in March, Matt Moran’s Meat Masterclass will return to Chophouse in June with its second instalment – Dry Ageing.
On 9 June, Matt Moran will share his tips and tricks for dry ageing various cuts of meat, drawing inspiration from his experience as a chef and fourth-generation farmer. Guests will get the chance to compare the flavour and texture of various steaks, from fresh through to 6 weeks dry aged. Head Chef Scott Kim will also reveal how he creates the perfect juicy steak every time.
Guests will be treated to a three-course feast of entrees, steaks, sides and dessert, with locally sourced produce and premium Australian meat taking centre stage. Riverine premium sirloin will be showcased at several stages from wet aged through to 6 weeks dry aged (with a specially aged addition, to be revealed on the night). Additional menu highlights include Wagyu biltong; Chophouse milk bun; beef rillette with cornichon and dijon; steak-cut chips and a cheese platter and special Chophouse chocolate block to share; with paired Grant Burge Wines curated by Chophouse sommelier Paul Sadler served throughout the evening.
Details
The second in a series of themed masterclasses hosted by Matt Moran, ‘Dry Ageing: It’s all about flavour’ will take place on Wednesday, 9 June. Doors open at 6pm, with entree served at 7pm.
Chophouse :Matt Moran’s Chophouse Meat Masterclass : Dry Ageing Date & Time: Wednesday, 9 June from 6pm Booking: Tickets will be available via the Chophouse website for $250 Address: 25 Bligh Street, Sydney NSW 2000 Phone: 02 9231 5516 Website | Facebook | Instagram
On Monday, 24th May, the top winners in the 2021 NSW SOMMELIER’S WINE LIST AWARDS (run by NSW Wine with strategic partners Destination NSW, WINEDEPOT and the Restaurant & Catering Association) were announced at Government House Sydney at a ceremony hosted by the Governor of New South Wales, Her Excellency the Honourable Margaret Beazley AC QC.
A fantastic range of wine lists were entered this year by sommeliers/beverage managers from across the state. After much diligent evaluation by judges Dane Richards (GM News for the Food Lover), Ned Goodwin MW (wine educator and critic) and Mark Baulderstone (MD Riedel Spiegelau Nachtmann Australia), 38 finalists were crowned 2021 NSW Wine Stars (full list at end of release) and then this week, these were whittled down to the top 6 lists.
And the winners are …
2021 Best NSW Wine List in a Regional NSW venue – small David Lowe from The Zin House, Mudgee This was a very strong category, with finalists from the Hunter, Orange, Mudgee, Shoalhaven and Southern Highlands – highlighting the quality of food and wine experiences out there in our wine regions. The winner received a $1000 prize package from DK Digital Systems, including invaluable advice on the right digital systems to take their business to the next level.
2021 Best NSW Wine List in a Regional NSW venue – large Pete Cutcliffe from Bills Fishhouse + Bar, Port Macquarie The largest category of finalists, again highlighting the quality in regional NSW, and giving the judges a tough job. In the end, Bills Fishhouse became our first back-to-back winner, collecting this award for the second time. They will receive a bespoke glass consultation, specifically tailored to their venue, and a $2000 premium glass fit-out from Riedel.
2021 Best NSW Wine List in a Regional NSW accommodation venue Matt Underwood from Newcastle Club, Newcastle A new category to the Awards, created to showcase and reward those that work so hard in accommodation venues to provide a great service and also support local producers. Matt’s list was described by the judge as “a very well-constructed list with strong depth in almost all areas”. He receives an indulgent, immersion trip around the stunning wine region of Orange, including 2 nights accommodation at Rowlee’s Guesthouse, dinner for 2 at Charred Kitchen and Bar and a range of expertly guided winery tours. He also received a great prize package from the Restaurant & Catering Association including free membership, a special report on the on-premise trade in Australia and 2 free tickets to the next NSW Awards For Excellence.
2021 Best NSW Wine List in a Sydney venue Louella Mathews from bibo wine bar, Double Bay Words judges used for this list were “superlative” and “a wonderful list, well thought out and structured”! Louella wins $1000 worth of Australia’s best wine logistics and technology solutions from WINEDEPOT.
2021 Best NSW Wine List in a Sydney accommodation venue Matthew Brooke from TWR, Crown Sydney The other new category to our Awards, highlighting the sommeliers and accommodation venues in Sydney that showcase our state’s wines to a wide audience. Again there were some very strong finalists in this category but one stood out with nearly 100% of its wines by-the-glass coming from NSW, and these were backed up by a bottle list that the judges described as “bold and impressive”! Matthew wins a fantastic food and wine trip around the Canberra wine district region, including 2 nights accommodation at the East Hotel, dinner or lunch at Grazing Restaurant and some expertly guided winery tours, tailored to his interests.
2021 NSW Wine President’s Award for Outstanding Support of the NSW Wine Industry David Collins from Charred Kitchen & Bar, Orange This is a special award presented at the discretion of the President of the NSW Wine Industry Association, Mark Bourne, and given to someone that has shown outstanding commitment to showcasing NSW wines. Mark commented, “David’s list hosts 244 wines from all over NSW (840 wines in total), making it arguably the biggest list of NSW wines in the country”! David wins a trip around the birthplace of Australian wine, the Hunter Valley, including 2 nights accommodation at The White House (including Pooles Rock Wines), dinner for 2 at Hunters Quarter, and some premium winemaker experiences. He also receives automatic and free entry into the 2021 Australia’s Wine List of the Year Awards.
2021 NSW Sommelier’s Wine List of the Year Matthew Brooke from TWR, Crown Sydney Our overall winner not only claims the ultimate title of ‘NSW Sommelier’s Wine List of the Year’ but is also on his way to Mudgee. Including 2 nights accommodation at Farmers Quarters, a private picnic at Lowe Wines with food by The Zin House, dinner for 2 at Pipeclay Pumphouse and more exclusive winemaker experiences at some amazing wineries like Vinifera Wines and Robert Stein Winery. This winner also received free entry into the 2021 Australia’s Wine List of the Year Awards.
A massive congratulations to all the finalists and top winners, and a big thank you for supporting the wines of NSW.
2021 #NSWWineStars Atelier by Sofitel, Sydney Avalon Restaurant, Katoomba Bangalay Dining, Shoalhaven Heads Bar Florian, Port Macquarie bibo wine bar, Sydney Bills Fishhouse + Bar, Port Macquarie Birch Restaurant, Moss Vale Birdie Noshery & Drinking Est, Orange BLACK Bar & Grill, The Star Sydney Boilerhouse at Q Station, Accor Sydney Charred Kitchen & Bar, Orange Esca, Pokolbin Eschalot Restaurant, Berrima EXP. Restaurant, Pokolbin Fix Wine Bar + Restaurant, Sydney Flying Fish, The Star Sydney International Convention Centre Sydney Jackalberry, Grand Hyatt Sydney Lolli Redini Restaurant, Orange Muse Kitchen, Hunter Valley Muse Kitchen, Lorn nel. Restaurant, Sydney Newcastle Club, Newcastle O Bar and Dining, Sydney One Penny Red, Sydney Pilu at Freshwater, Sydney Public Dining Room, Sydney Quay Restaurant, Sydney Redsalt Restaurant, Crown Plaza Pokolbin Sean’s Bondi, Sydney SOUTH on Albany, Berry Tattersalls Club, Sydney The Gantry, Pier One Sydney The Robertson Hotel, Robertson The Throsby, Wollongong The Zin House, Mudgee TWR, Crown Sydney Wandin Kitchen, Lovedale
The annual Winter Wine Weekend returns to the coast from 12th–14th June.
Wine lovers across Victoria will pull on their warmest jumpers and winter wellies as the Mornington Peninsula’s Winter Wine Weekend returns to the coast, boasting a wide-ranging program sure to please everyone from novice to connoisseur. Held over the Queen’s Birthday long weekend from 12th–14th June, the three days will burst with an abundance of world-class wines, mouth-watering food and picturesque countryside.
A firm favourite on calendars since the 1980s, the annual celebration will kick off with The Winter Wine Festival, a showcase exhibition and tasting on Saturday, 12th June from 10:30am–4:00pm in the Pavilions at Red Hill Showgrounds. Offering attendees a rare opportunity to experience 45 Mornington Peninsula wineries exhibiting over 200 premium wines in one event, it highlights the incredible diversity resulting from the climate and terroir unique to the region. To ensure crowd density remains COVID safe, Saturday’s festival will see three sheds transformed into sub-regional experiences, allowing groups to circulate from one to the next after 90 minutes. Each shed will house two restaurants that will create menus of entree-sized dishes made from regionally sourced produce, made specifically with the flavours of Mornington Peninsula wines in mind. Bookings for Saturday are essential, and spots are limited with just 900 tickets available. Creating the perfect Sunday afternoon setting, day two will launch the Long Lunch at the Pavilion. Bringing together an exciting group of smaller wineries without cellar doors, wine enthusiasts will have a rare opportunity to sample wines that would normally require an appointment to enjoy. The curated selection of lesser known wines will be poured and thoughtfully matched to a spectacular three-course menu, complemented by roaming musicians and the chance to sit alongside the makers as regional hero host Richard Cornish draws out their fascinating stories.
In addition to the program’s hallmark events, Mornington Peninsula Vignerons will welcome visitors throughout the weekend to warm cellar doors to taste new release wines, visit old favourites and to experience the seasonal offerings of the region. With many vignerons relishing the rejuvenation of the vine following the busy harvest season, visitors have the chance to view the majesty of the vineyards showcased when stripped bare.
Pre-booked tickets are required for both Saturday’s and Sunday’s events and can be purchased at www.mpwine.com.au
The Winter Wine Festival Date: Saturday, 12th June Cost: $120 Where: Red Hill Recreation Reserve and Showground, 184 Arthurs Seat Rd, Red Hill VIC 3937 Inclusions: Ticket includes a complimentary Riedel tasting glass, all wine tastings, a tasting book and three entree-sized dishes (more food vouchers are also available for purchase). Designated driver tickets are also available for $80 and include all of the above except no wine tastings are included. Please note, wine by the glass will be available to purchase to enjoy with your meal but any wine purchased by the bottle cannot be consumed at the venue due to liquor licensing.
Nonna’s veal and pork meatballs served by grumpy Italians, wasabi salt Japanese fries, smoky charred chicken, spicy XO eggplant burgers and hot stone-served wagyu. These are just some of the eclectic and delicious offers landing at Sydney’s newest dining precinct on Smidmore St, part of Marrickville Metro’s $140 million re-development.
The Inner West has cemented itself as one of the greatest foodie pockets of Sydney and is known for its diverse and innovative approach to hospitality and a spirted art and culture scene. Venues such as Bella Brutta, Continental Deli, Sixpenny and Hartsyard are institutions and for good reason.
From 10 June, more than a dozen restaurateurs will come together to bring a mix of family-run businesses and nationally recognised concepts to the close-knit Inner West community and its vibrant and inclusive hub known as Marrickville Metro.
The residents taking over Smidmore St are here to celebrate the unique blueprint that makes Marrickville, unmistakably Marrickville. Concepts have been created, adjusted and re-imagined all to embrace and enhance the unique Inner West culture.
With affordable dining options suitable for all appetites and occasions, delivered in a combination of indoor and open-air dining spaces, it’s about time to introduce the new kids on the block.
Are you ready to meet some of the new locals joining Smidmore St?
NEW LOCAL ALERT #1: Jacqueline Tran and Cecilia Wang from The Rice Pantry
An Inner West favourite since 2017 when it landed at Precinct 75 in St Peters, The Rice Pantry celebrates the notion that everything goes well with rice!
Expanding its menu beyond Vietnamese for its newest venture, The Rice Pantry’s venue on Smidmore St is set to become the grounds for a modern Asian diner and bar. With Head Chef Bryan Zhu (a favourite former MasterChef Australia contestant) on board, the team will showcase bold, delicious and distinctive flavours of Asian cuisine in a fun, creative and unexpected way.
NEW LOCAL ALERT #2: Meet Fernando Riggio (AKA THE GRUMPY ITALIAN) Fernando grew up in a family of four boys; yelling was commonplace and necessary to be heard among the noise. Even from a young age he was always mischievous and grumpy and with no idea what to do with him, his mother diverted his attention to cooking. Together they learnt to cook all their family recipes (with lots of yelling involved).
Fernando has been filling his customers hearts and stomachs with crazy stories, delicious food and plenty of Italian attitude at his venues in Chiswick and North Strathfield. He is excited to get to know the Inner West community more with the opening of his new restaurant on Smidmore St.
The Grumpy Italian will be serving up all the carb-filled deliciousness we love with traditional pasta, pizza and house-made desserts.
NEW LOCAL ALERT #3: Khal Fayed from KARL’S CHARCOAL CHICKEN (HINT: same team behind Hawa Charcoal Chicken)
These guys are no rookies when it comes to mouth-watering charred chicken. Hawa Charcoal Chicken has been serving Granville and now Seven Hills with barbeque chicken and their secret garlic sauce for 12 years.
Rounding up the best chicken shops across Sydney has been a hot debate for quite some time and Karl’s is ready to introduce Inner West locals to the smell of their crispy chicken goodness and Shish Plates.
Karl’s will be known as Hawa’s younger sibling and while all siblings share similar DNA – each have their own personality and quirks. At Karl’s guests will be encouraged to take a seat and stay for a while. Karl’s will be a go-to for a fun and casual day or night out, underpinned by some serious food and drinks. Think loaded up meats (or falafel, cauliflower, eggplant for a vege option) mixed in with generous amounts of hummus, tabouli, baba ghanoush, garlic, pickles and bread.
A new concept developed especially for Smidmore St, Raman will take traditional Middle Eastern cuisine and inject a modern flair to their all-day dining menus.
A deliciously diverse Mediterranean/Middle Eastern brunch menu will feature unlimited dips, salads and mixed meat skewers with the choice of flowing Arabic wines or sparkling wines. The famous Arabic drink arak (ouzo) will also be on offer.
Leading into the evening, Raman’s menu is designed to be shared and will be perfect for large special occasions and group bookings. The fruity and colourful cocktail selections and extensive wine list perfectly complement the bold and vibrant flavours found in the food menu. There’s no sense of feeling rushed when you are taken care of by Jorge and his team. On Friday and Saturday evenings, diners will be treated with entertainment from traditional belly dancers.
Firestone, known for their premium wagyu steaks served on heated hot stone,will be treating Marrickville locals with all-day dining in a colourful and casual atmosphere.
Eggs are 100% free range and are delivered daily from the River Gum Egg Farm in Glen Innes. You won’t find waffles and maple syrup on this menu – instead a house-made waffle stacked with buttermilk fried chicken, kimchi, avocado, maple aioli and furikake. I’ll take two!
For dinner, a selection of 100% Australian-farmed wagyu beef rump steak, tenderloins or rib-eye are served on simmering hot stone with vegetables and hot crispy chips. For guests wanting to warm up over winter, Firestone will bring the heat with their fiery menu and mulled wine pairings.
From the team behind one of Australia’s most awarded Japanese restaurants, Sono in QLD, Motto Motto Japanese Kitchen brings premium casual Japanese fare to their third home in NSW on Smidmore Street, Marrickville Metro.
Featuring a mix of traditional and modern Japanese dishes, Motto Motto is unique in blending innovation and tradition together to bring fine dining ingredients and quality to the world of fast, casual dining. Foodies will be thrilled with crowd-favourites making their way onto the menu including rich Japanese curries, fresh poke bowls and famous ramen super broth.
NEW LOCAL ALERT #7: Dennis Yuho Oh from IZAKAYA TORI Marrickville locals are in for a treat as Izakaya Tori hits the suburbs for the first-time. The team are passionate about providing their guests with a rich and authentic Japanese yakitori experience with a friendly and inviting service.
Izakaya Tori may be going local, but they are dedicated in maintaining their high-quality international standards to create a new experience that is bursting with flavour and excitement.
More deliciousness/retailer announcements to follow. Stay tuned!
~ Family fun this month at Ed.Square Town Centre ~ Get your Foodie Passport and tour the international Eat Street ~ Amazing dining offers and the chance to win a year’s free movies at Event Cinemas ~Huge mix of great new retailers now open A fantastic mix of retailers has arrived at Ed.Square Town Centre and this month it’s about fun, food and – for one lucky winner plus a friend – free movies.
Starting this week in south west Sydney’s new shopping, entertainment and dining mecca, Ed.Square residents, members of the local community and people from across the region are invited to tour the new Eat Street and join in plenty of family fun and events in the new Town Centre.
By collecting their free Foodie Passport available in participating stores, visitors can choose from an amazing culinary selection of cuisines from around the world, with fantastic specials on offer.
Once they have their Foodie Passport stamped three times by redeeming three special offers across participating stores, customer are eligible to go into the barrel draw to win a year of free* movies at Ed.Square Town Centre’s Event Cinemas, for themselves and a friend.
Open for breakfast, lunch and dinner, the inner-city-style Eat Street incorporates 22 different alfresco and other dining options across a range of local and national operators.
Also at Ed.Square Town Centre for the rest of the month will be live entertainment, plenty of events and free family fun. Eat Street has been transformed with funky seating spaces known as “The Lounge”, where residents and families will enjoy roaming entertainment, food tastings, kids activities like face painting, origami making and more.
The foodie fun kicks off this week and runs until 31 May.
“Ed.Square Town Centre has always stood out for its convenience but now it stands out for the experience it offers as well, and that includes a wonderful choice of cuisines. For the rest of the month we’re celebrating that mix and we encourage everyone to come along and experience the choice for themselves,” says Amanda Whittle, Senior Centre Manager.
“By grabbing your complimentary Foodie Passport and visiting some of the great concepts, you’re also in the running for a year’s worth of free movies at the state-of-the-art Event Cinemas. Now is the time to get to know your new local centre.”
Last month saw a large range of new shopping, entertainment and dining choices open at Ed.Square Town Centre. The new two-level retail precinct next to Edmondson Park train station features over 40 retailers including Coles, Liquorland, Event Cinemas, iPlay, Anytime Fitness gym, fresh food marketplace, tavern and a wide range of health, medical and wellbeing services.
At Ed.Square, Frasers Property has collaborated with world-class architectural firms HDR, GroupGSA and Hassell to deliver the vision for a 21st-century town centre, integrated with 1,884 homes in a mix of apartments, terraces and ‘mews’-style townhomes.
More than six hectares of open green space bring the character of the existing bushland and regional parklands surrounding the community into the Town Centre, with cross-community links joining the regional parklands to the east and west of Ed.Square. Ed.Square has a 6 Star Green Star Communities rating from the Green Building Council of Australia.
me&u, Australia’s leading mobile ordering and payment platform, has revealed that spirits have experienced exponential growth over the past year, with sales at pubs and bars increasing by an astronomical 400% year on year from March 2020 to March 2021.
According to the analysis, the most ordered spirits listed in popularity are vodka, gin, rum and whisky. These have all seen significant growth, but in particular, vodka and gin have roughly doubled in demand. Industry insiders note this might be due to consumer perception that Gin and Vodka are better suited to a balanced lifestyle due to their low-calories credentials.
Customers are no longer just ordering the standard house spirits either, but instead opting for their favourite homegrown or international premium brands. Operators note that this is largely due to personalisation of technology; the me&u platform makes orders more accessible; customers can see the entire range of spirits available, encouraging choice by prompting customers with different spirits brands and making it less intimidating for customers who may otherwise opt for the house pour out of ease. For example, at The Royal Oak in Double Bay, 70% of vodka orders through me&u requested a premium brand, like Grey Goose and Belvedere.
Matthew Murray, Group General Manager of Royal Hotels Group, says, “Since we introduced the technology, we have seen guest behaviour change. Customers no longer feel silly for not being able to pronounce a brand correctly or feel uncomfortable asking for the price difference between items. It is now all at their fingertips and they are happy to explore the ranges we have on offer and spend appropriately”.
Cocktails have also made up almost 20% of all drinks ordered on me&u, a sharp increase from pre-COVID behaviour, with customers excited to be out in venues again and happy to spend money on skilfully prepared drinks. With me&u, menus also have the ability to feature key items with beautiful imagery and descriptions at the top of their menu, inspiring people to try new cocktails over standard beers.
Murray continued, “It’s not really surprising to see the uplift we have experienced in certain categories of spirits and cocktails. It’s reflective of the tech; visual prompts help how our customers interact with our different offerings and make conscious decisions to step up from an entry level item”.
me&u Founder, Stevan Premutico, says, “We’ve seen a new type of customer emerge post-COVID and a big comeback recently in regards to spirits and the custom style drinks list. We believe this is because Aussies were ready to be more curious, adventurous and explore a more varied drinks list after being stuck at home for long periods during COVID-19. Customers were mostly consuming beers and wines during their time spent in isolation, but once the restrictions were lifted, we saw an increase in embracing a more distinct beverage like spirits and cocktails”.
Venues are also reporting that customer behaviour has shown an increase in sober curiosity and a demand for alternative drinks and more non-alcoholic beverages on menus for those who still want to go out to pubs and bars and feel a part of the occasion. Melbourne venue, Wesley Anne, has seen a 50% increase in sales of non-alcoholic beverages since October last year, and me&u predicts that this category will continue to see massive growth over the next year with its venue partners already seeing such a noticeable shift.
Nathan Muller, Owner of Wesley Anne, says, “We have seen a big upwards trend in our customers requesting non-alcoholic drinks and we are looking to respond to this demand by expanding and diversifying our offering with more non-alcoholic beers, wines and mocktails”.
Taking place at Morgan McGlone’s new venue, Sunday in Potts Point on Wednesday 2nd June, Morgy will be joining forces with agave aficionado Reece Griffiths from Vinata Collective and hosting a five-course meal, pairing artisanal mezcal with each course.
There will be a mezcal cocktail on arrival and the menu includes:
Local favourite North Bondi Fish will hibernate for the winter, making way for an exciting new concept – North Bondi Nami. The casual seaside eatery and bar, located at the top of North Bondi’s grassy knoll takes its inspiration from izakayas of Japan, bringing the bustling energy of Tokyo to Bondi for the winter.
North Bondi Nami (nami translates to “wave” in Japanese) will pop up from 18 June, with North Bondi Fish returning in the spring. Serving warming dishes such as bowls of ramen and shared plates of gyoza alongside a vibrant cocktail menu with Japanese-inspired flavours that put a spin on the classics. Never a venue to shy away from a good time, the party atmosphere will remain, through a lively Wamono music program curated by Solotel’s Ed Loveday, plus live DJ sets each weekend.
Under the guidance of Matt Moran and head chef James Green, North Bondi Nami will showcase Japanese flavours and dishes with the same ethos as North Bondi Fish, using best-in-class produce from some of Australia’s greatest producers. The menu is perfect for either dropping by mid-week or settling in with friends over a shared feast.
Of North Bondi Nami, Moran said: “It’s been exciting and a lot of fun designing a whole new take on this space. I’ve lived in the area for 15 years, and always pined for more great options to eat out locally in winter when you’re craving something a little more comforting. One of the most challenging things was fitting everything we’ve been experimenting with, inspired by many winter trips to Japan, onto the menu. So expect some specials to turn up over the next few months. I can’t tell you how excited I am to be able to pop down to North Bondi Nami for a bowl of noodles all winter.”
Highlights from the menu include: egg sando with nori, sesame and kewpie; assorted made-to-order temaki; ora king salmon with chickpea miso marmalade, kale and kohlrabi; shellfish ramen with bug, bean sprout and chilli oil; Tonkotsu ramen with Berkshire pork belly; and for dessert, a matcha choux or a strawberry and cream sando. On the weekends, North Bondi Nami will serve group banquets that showcase the best of the menu, with options to add on paired cocktails, sake and wine.
The spacious dining room with showstopping views across Bondi Beach will be revitalised with tatami screens, Japanese art and lighting, creating the perfect warm and laid-back atmosphere for slurping noodles.
The driving force behind the change was the local community. “Our locals have always been such a big part of what has made North Bondi Fish great, and at the centre of every decision we make,” says Solotel CEO Elliot Solomon. “We’ve been thinking about how we can do more for the community here in winter for a few years now, and once we started talking about a Japanese transformation, we knew that was right. Seeing and tasting what the team has come up with has been really exciting. The concept is loosely based on the Japanese beach huts that pop up over the summer. This is us almost reversing that, bringing a warmer take to our beach for the winter.”
Cocktails have always been a hallmark of the North Bondi Fish experience and North Bondi Nami will be no different. The venue’s cocktail menu has been designed taking inspiration from ingredients often featured in Japanese cuisine such as wasabi, kombu and shiso. Premium and large format Japanese sake, shōchū and umeshu will feature on the menu, alongside an accessible wine list that heroes Australian producers, and international classic pours to round out the drinks menu.
The music program will be led by Solotel’s Ed Loveday. “Great music has always been a big part of North Bondi Fish and this has been a huge focus of our planning for North Bondi Nami. The music style is Wamono, which loosely translates to Japanese vintage music – disco, funk, boogie, soul & jazz from the 1960s–80s. We’ll have DJs every weekend from lunch through to close, as a tribute to the sense of fun we’ve long associated with nights out in Japan where the energy is unparalleled,” said Loveday.
Operating Wednesday to Sunday for lunch and dinner, North Bondi Nami will open to the public on 18 June. North Bondi Fish will trade as normal until 6 June, returning in spring 2021. Bookings available via www.northbondinami.com.au
Donut Festival is set to roll into Melbourne on Sunday, 6 June at Queen Victoria Market. This new, one-day celebration will gather some of the city’s favourite donut makers for a super-sweet dive into all things iced, jam-filled, cinnamon-sprinkled, sugar-dusted and everything in between.
Bring the whole family to Queen Victoria Market and take your pick from the original hot jam donut, oozing chocolate-filled donuts, cinnamon rings, churro bowls, vegan and gluten-free donuts, and more. Team your sweet treats with coffee, classic 1950s-style milkshakes or a warm hot chocolate.
In tribute to the amazing eating competitions of the world, Melbourne pastry chef Darren Purchese (Burch & Purchese) will host a donut-eating contest. Competitors will attempt to devour as many donuts as they can in two minutes to win the grand prize of a year’s worth of hot jam donuts from the Market’s iconic American Doughnut Kitchen, plus vouchers from Queen Victoria Market. Registration for the competition is free via the Queen Victoria Market website: qvm.com.au/whatson/donut-festival.
The festival line-up includes American Doughnut Kitchen, Bistro Morgan Bakehouse, St.Gerry’s, Shortstop Melbourne, Churro Kitchen, Pasta Face, Mimmo’s and Gorilla Grill.
Award-winning chef Alanna Sapwell of Esmay will be taking over the kitchen at Byron Bay’s Oma Food & Wine this Sunday, 23 May, cooking alongside Head Chef Mark Hannell.
Alanna and Mark will team up to present a combined set menu showcasing the best in fresh produce grown by Venetia Scott of Hungry Earth Agroecology and Growing Roots Permaculture at The Farm in Byron Bay (using ecological farming practices to work with nature’s processes to enrich the health and function of the soil and ecosystem). The $80 set menu will be crafted based on the best in seasonal produce available that day and served alongside Oma’s full beverage list, including a female-led natural wine list curated by Three Blue Ducks’ group beverage manager, Mem Hemmings.
Each month, Oma collaborates with some of the country’s hottest chefs, producers and winemakers to showcase signature dishes, ingredients and drinks for the local community to experience. Oma & Co exemplifies the flexible way in which Oma is inviting its guests to use the venue. Whether stopping by for a casual drink and snack pre- or post-dinner, or sticking around for the evening to enjoy something more substantial, Oma is the perfect place to start or end your evening, open until late.Designed to be relaxed and informal, the events will not be ticketed but bookings are highly recommended via omafoodandwine.com
Kylie Kwong, Australia’s much-loved modern Chinese chef and restaurateur, is opening her new eatery, Lucky Kwong, on May 25 at South Eveleigh in Sydney.
Lucky Kwong is a casual Australian-Cantonese cafeteria-style eatery, featuring some of Kylie’s best-known dishes for dine-in or takeaway. This is the first time since Kylie’s beloved Carriageworks Farmers Market stall that her food will be so accessible.
Kylie says, “For me, Lucky Kwong is all about true nourishment. This eatery is a celebration of everything I love in life with care, community, collaboration and delicious, life-giving food at its heart. This is a big shift for me as a restaurateur. Lucky Kwong allows me to live in a more balanced and holistic way, with food and nourishment still at the centre of what I do, but equally co-existing with my other great passion – community engagement. I feel incredibly excited about this new way of being, and to feed diners in my new special space.
”Lucky Kwong is named after the baby son my wife Nell and I lost in 2012. Since this life-changing event I have been on the most extraordinary personal journey, which has prompted me to re-focus, re-evaluate, and re-assess. Lucky has taught me about the preciousness of every single moment and to take every opportunity to live a full, rich and meaningful life. My new place is an acknowledgement and celebration of this transformational journey and yes, because I now feel genuinely Lucky.”
The menu will be small, with daily specials showcasing producers and fellow chef collaborators and will feature some Kylie Kwong favourites – from prawn dumplings and Uncle Jimmy’s noodles to caramelised pork belly with Davidson plum, stir-fried Boon Luck Farm vegetables with tofu, and steamed savoury pancakes with toppings like Fish Butchery’s yellowfin tuna and XO. Kylie will continue to work with small, sustainable producers, many of whom she has long-standing relationships with, and will incorporate native edible plants as she has done for the past 10 years.
Lucky Kwong, offering lunch Monday to Friday, is a no-bookings, walk-in set-up, where diners order and pay at the counter to make for a quick and easy experience.
After 19 years as chef and restaurateur of Billy Kwong, first on Crown Street, Surry Hills, then on Macleay Street, Potts Point, Kylie decided to locate her new eatery in the dynamic new neighbourhood of South Eveleigh, from which Lucky Kwong draws immense inspiration. Sitting on Gadigal country, South Eveleigh has a long and continuing connection with the Aboriginal and Torres Strait Islander community. It was the birthplace of Australia’s national rail network in the 19th century. The Eveleigh Railway Workshops were a source of employment for Aboriginal and Torres Strait Islander peoples’ and many of these people who travelled into Redfern from the country had family connections here, including Kylie’s long-time friend and mentor, local Elder and educator, proud Gamilaroi woman Aunty Beryl Van Oploo.
Lucky Kwong is located in the historic Locomotive Workshop and is inspired by the extraordinarily rich terrain of the Redfern-Eveleigh neighbourhood.
South Eveleigh Aboriginal mentor, environmental educator, and long-time collaborator of Kylie’s, proud Cudgenburra and Bundjalung man, Clarence Slockee and his crew at Jiwah look after all the grounds at South Eveleigh and will provide some of Lucky Kwong’s native edible plants as well as helping establish an organic vegetable garden in close proximity to source some of Lucky Kwong’s herbs and vegetables.
Kylie says, “Beyond being a great gathering place for delicious food, I want Lucky Kwong to nourish and feed people’s spirit, to be a force for good. It’s a simple and humble offering that is very clear in its intention and motivation to positively contribute to society. I want to inspire through the sustainable produce we serve, highlighting native foods, the quality of the art and design, local collaborations with like-minded chefs and colleagues, and continual engagement with the many diverse and dynamic communities surrounding South Eveleigh.”
Winter Igloo Gardens are popping up in four Melbourne venues to create the ultimate private dining experiences this winter! With The Winter Village now landed in Fed Square’s Skyline Terrace, the Winter Igloo Gardens – at Station Hotel, The Auburn Hotel, The Wharf Hotel and Studley Park Boathouse – offer more locations to enjoy the igloos around the city.
The private igloos are perfect for catch-ups with friends, date night, double dates or a celebration. Guests will stay cosy under the twinkling fairy lights in the winter-inspired decor.
Available for groups of up to six people, the igloos offer food packages and a beverage. Each venue has a different menu priced $49–$69, so guests can try out all the igloo venues through the winter season.
Food offerings include individually plated three-course meals at Station Hotel; a three-course sharing menu at The Auburn Hotel; delectable grazing board to share at The Wharf Hotel; and a winter high tea at Studley Park Boathouse.
Igloo Gardens around Melbourne, until 12th September:
Station Hotel, 59 Napier Street, Footscray VIC 3011 • From 20th May • Two hours for 2–6 guests • $69 per person includes an individually plated three-course ‘feed me’ menu, plus a choice of drink (Espresso Martini, Hot Toddy, glass of house wine or tapped schooner of beer) https://thestationhotel.com.au/whats-on/winter-igloo-garden/
The Auburn Hotel, 85 Auburn Road, Hawthorn East VIC 3122 • From 19th May • Two hours for 2–6 guests • $59 per person includes a share-style three-course ‘feed me’ meal, plus a choice of drink (Espresso Martini, Hot Toddy, Cherry Spritz, mulled wine, glass of house wine, tapped pot of beer) https://theauburnhotel.com.au/whats-on/winter-igloo-garden/
The Wharf Hotel, 18–38 Siddeley Street, Melbourne VIC 3005 • From 21st May • Two hours for 2–6 guests • $49 per person includes a grazing board to share (flat bread & dip, Mt Zero marinated olives, salt & pepper squid, southern fried chicken ribs, cheeseburger spring rolls, little tuna tacos, pumpkin & triple cheese arancini) • Plus a choice of beverage (mulled wine, mulled cider, Sloe gin and rosemary Hot Toddy, Espresso Martini, glass of house wine, schooner of beer or cider) • Upgrade also available – dessert platter and boozy hot choccie for $20 per person https://wharfhotel.com.au/igloo-wonderland/
Studley Park Boathouse, 1 Boathouse Road, Kew VIC 3101 • From 18th May • Two hours for 4–6 guests • Winter High Tea, $49 per person – sweet and savoury bites, glass of sparkling on arrival and a pot of tea or coffee • Option to upgrade to bottomless – $25 per person for 1.5 hour bottomless sparkling and mimosa package https://studleyparkboathousekew.com.au/events/winter-igloos/
And, if customers fancy another drink they can simply order and pay on their phone without the need to download an app, thanks to a partnership with Mr Yum.
Bookings can be made via the individual venue websites.
Launching Friday, 28 May, Brick Lane Brewing has created a new rye pale ale called STEREOBREAKER in collaboration with Pink Boots Society, a global non-profit organisation that aims to assist, inspire and encourage women and queer fermented/alcoholic beverage professionals through education. Inspired by the remarkable women in music, STEREOBREAKER Rye Pale Ale is led by Brick Lane’s brewer Emily Usher.
Usher says, “People assume there aren’t many women in brewing or technical roles in the industry, so collaborations like Pink Boots are an opportunity to help build a community of women brewers and disprove that assumption. This brew day gave us the opportunity to give more visibility that women are working in and leading breweries. Strengthening connections with other women in the industry while creating something people will love to drink is very special”.
The beer was created around this year’s release of the Pink Boots Hop Blend, chosen by Pink Boots members across the globe, including Australia, via a virtual hop selection event.
Brick Lane’s STEREOBREAKER Rye Pale Ale is a light amber colour due to the munich, crystal and rye malts. The rye provides a light spicy stage, however, the Pink Boots hop blend takes the spotlight for both aroma and flavour. From generous dry hopping you’ll find tropical, citrus, herbal and woody characters singing in this beer, including coconut notes from the Sabro hops, all of which harmonise with the spicy rye malt qualities.
Brick Lane founder Paul Bowker says, “The Pink Boots hop blend is a way for us to show our support to all the amazing women and queer people in beer, inspire more talented people, and support diversity in this incredible brewing industry. Brick Lane is thrilled to contribute to Pink Boots and help raise funds towards scholarships for Australian women and queer people in the brewing industry. Lets break the stereotype together!”
Brick Lane will donate $10,500 from the proceeds of STEREOBREAKER to the PBS scholarship fund, which helps women in the industry attend educational seminars, classes, certifications and tours. Using the scholarship program, PBS aims to inspire and assist fermented/alcoholic beverage professionals advance their careers through education.
With this community-based blend, Brick Lane is passionate about promoting diversity from the brew-house to the taprooms. By supporting this beer, customers are helping more women and LGBTQI people break stereotypes in the beer industry.
From 28 May, customers can purchase STEREOBREAKER online at www.bricklanebrewing.com and find the beer in all good bottleshops and beer speciality outlets nationally.
Launch events will also be held at the following venues: Sydney | Forest Lodge Hotel (Forest Lodge) | Thurs, 27th May; 6–8pm Melbourne | The Fox Hotel (Collingwood) | Fri, 28 May; 6–7pm Newcastle | Young Street Hotel | Fri, 28 May; 6–8pm Central West NSW | Monkey Bar, Dubbo | Wed, 2 June; 6–8pm
A new open-air dining experience for winter at South Melbourne’s favourite Italian osteria.
A happy hangover from 2020 is Park Street Pasta & Wine’s Perrins Street streetside dining space, which will continue its reign throughout the winter months. With overhead canopies shielding against Melbourne’s many seasons and toasty heaters for added warmth, the once summer-now winter terrace offers a protected open-air space to complement the popular eatery’s interior dining room and bar.
With a new season, arrives new dishes from Park Street Pasta & Wine’s Head Chef Angus Cadden whose cooking is inspired by the 20 regions of Italy. He serves up a selection of smaller plates and classic pasta dishes made in-house, ‘fatto a mano’, with modern influences, incorporating local, quality produce.
And Park Street Pasta & Wine’s famous staples continue to be: ~ Fried pork polpette, pesto, parmigiano-reggiano DOP | 18 ~ Mafaldine ‘cacio e pepe’, black pepper, pecorino-romano DOP | 26 ~ Agnolotti dal plin, veal and rabbit, sage butter, parmigiano- reggiano DOP | 36 ~ Bombolini, mascarpone, lemon curd, passionfruit | 15
For those wanting to eat inside, an intimate bar awaits along with its front dining room – a cosy space characterised by rich timbers and old wine bottles on display – and a second dining room upstairs named The Lombardy Room, which doubles as a private event space seating up to 20 guests.
Diners can expect quintessential Italian hospitality, with the food reminiscent of a modern Nonna’s house. Be transported to Italy by simply travelling to South Melbourne’s Park Street Pasta & Wine.
Good vibes with tunes to match are on offer at the new Windsor locale, with thoughtful food for everybody. Geelong favourite Yeah Boy has joined Melbourne’s coveted Chapel Street Windsor Precinct, opening its doors last week. Known for its inclusive dining menu, Yeah Boy delivers a diverse range of dishes – from plant-based eats through to slow-cooked meats – there’s something for everybody.
With a philosophy to serve quality, nourishing dishes, Yeah Boy’s go-to items for diners looking to get their greens in include char-grilled broccoli with herbed tahini and a creative vegan take on san choy bao. Sitting as the most ordered dish on the menu is Yeah Boy’s Sexy Mexi Bowl, where each ingredient has been thought out to ensure they can stand alone – from the smoky chipotle corn to the jalapeño veganaise, and the charred pineapple salsa.
Yeah Boy joins Franchised Food Company, owners of Australia’s largest ice creamery and other Australian businesses. Stan Gordon, CEO of Franchised Food Company Group says he is excited to partner with Scott Mackay, current owner of Yeah Boy in Geelong: “I know we have a winner here. I travel a lot and Yeah Boy offers some of the best tasting food I have ever enjoyed. I believe everyone, from vegans to carnivores alike will be excited by the culinary offerings, as I was when I entered this venture”.
“We’re all about bringing the choice back to our guests and offering thoughtful food that doesn’t leave anyone out – we want each person that joins us in the restaurant, or who takes us home, to feel catered for and love their experience,” says Ange Ling, General Manager of Yeah Boy.
Wholesome food is at the core of Yeah Boy’s menu, however, their inclusivity extends to dishes that will hit the spot for those keen to enjoy comfort food to fulfil any cravings. Signature dishes include the moreish vegan Mac and 3 Cheese comprised of smoky cheddar, queso, mozzarella and topped with gremolata, cult-favourite Krispy Fried Cauli-Flower (KFC-F) served with jalapeños and house-made BBQ sauce, vegan watermelon sashimi and roasted walnut minced tostadas.
Yeah Boy’s inclusive approach means that meat eaters, vegetarians, vegans, pescatarians and everyone in between can approach the menu with the same goal in mind: to enjoy a delicious meal that suits their dietary preferences and lifestyle goals, without compromising on the vibes.
Diners wanting to enjoy a drink with their meal can look to Yeah Boy’s extensive cocktail list. Shaking up classics like the Espresso Martini and Pomegranate Margarita, cocktail lovers can also choose from a Macadamia Sour, Elderflower Gimlet and Probiotic Spritz.
As a nod to the birthplace of Yeah Boy, the drinks list includes a selection of beer, wine, seltzers and cider from Geelong and the Surf Coast. For those who are living a more sober curious lifestyle, Yeah Boy offers a range of non-alcoholic cocktails, alongside a selection of hot and cold drinks including kombucha, probiotic soda, matcha and turmeric lattes and, of course, coffee.
Setting up shop in Windsor, just off Chapel Street, Yeah Boy is ideally located for families and groups of friends alike to meet for dinner from across Melbourne. Keeping any and all dietary requirements in mind, Yeah Boy serves up thoughtful food that a whole party can tuck into and feel satisfied – a difficult feat that Yeah Boy has proudly mastered.
With concrete walls, moody lighting and a soundtrack of throwback tunes, Yeah Boy will be a welcomed addition to any Melburnian’s next night out. For more information or to book, please visit www.yeahboy.com.au or @yeahboy.au on Instagram.
Melbourne’s newest destination for luxury, 80 Collins, reinvigorates the ‘Paris End’ of Collins St with a new network of laneways leading to a discovery of highly curated flagship and concept fashion brands, unique restaurants, and considered bars and cafés.
With Melbourne CBD visitation increasing day by day, 80 Collins is playing a central role in reinvigorating Melbourne’s vibrant heart. Eating 80 Collins, in partnership with the Melbourne Food & Wine Festival, features three ‘Light Up the Night’ experiences on Wednesday, 2 June, and a coveted ‘Lunch Illuminated’ experience on Saturday, 5 June. More information available via 80 Collins.
Handpicked Wines Image Credit: Kate Shanasy
“The Melbourne Food & Wine Festival is pleased to present this program in partnership with 80 Collins, an introduction to one of the city’s premiere dining and retail precincts, to food and drink lovers of Melbourne,” says Melbourne Food & Wine Festival CEO Anthea Loucas Bosha.
Farmer’s Daughter Image Credit: Kate Shanasy
From barrel-aged negronis at an Australian first in-hotel barrel aging room, to tasting the first drops of a newly arrived Oregon pinot at a winemaker masterclass to frozen capped liquid nitrogen cocktails, the drinks are just one element of what’s on offer for the travelling degustation like no other, encompassing four 80 Collins venues, all mere steps from one other: Farmer’s Daughters, Handpicked Cellar Door, Nick & Nora’s and Next Hotel Melbourne’s La Madonna.
Designer Şener Besim will present his first ever large-scale sculptural work, Light the Way, to be installed in each of the three laneways at 80 Collins, visible from Collins, Exhibition and Little Collins streets. Taking inspiration from one of Şener’s iconic pieces of jewellery, the public design installation will light the way to winter for the month of June. The six, 2.4-metre high works are inspired by the geometric patterns used in Ottoman heritage and architectural shapes, a major influence across all Şener’s work.
“The idea of ‘framing space’ is central to the beginnings of our visual language and always has served as a main inspiration for our work, a conversation so to speak. My hope is that these new public works act as ‘VISUAL FRAMING DEVICES’ for our visitors,” says Şener.
Fridays at 80 Collins will feature a range of surprise offerings every Friday from 14 May–4 June. Enter your details at ‘The Vault’ on Benson Walk to win your share in $10,000 worth of coffees, lunches and after-work-drinks, distributed via premium gift cards.
La Madonna Image Credit: Kate Shanasy
Nine food and drink destinations are now open at 80 Collins (Farmer’s Daughters, Handpicked Cellar Door, Nick & Nora’s, Next Hotel Melbourne’s La Madonna and Ingresso, Maverick, Bowls Baby, People’s Coffee and Upstate Coffee) alongside six fashion, jewellery and footwear stores, including flagship stores for Saint Laurent, Golden Goose and FEIT, as well as Mulberry, Georg Jensen and Şener Besim’s eponymous concept store, Şener Besim.
Nick & Nora’s Cafe Noir
Set to open in July and August are The Lucas Group’s highly anticipated restaurant Society and eating house Yakimono. More retail and dining destinations are still to be announced.
Australian artisan chocolatier, Koko Black, has teamed up with award-winning homegrown brewer Modus Operandi to launch its first ever beer, Koko Black × MODUS Choc Hazelnut Belgian Stout.
Available online from Tuesday, 18 May, the collaboration celebrates the best of both brands, offering a full bodied, expertly crafted Belgian stout (6.9% ABV) with an exciting Koko Black twist.
Using Koko Black’s ‘Nuts to Caramel Collection’ as inspiration, the brewers created the limited edition luxury beer, with additions of hazelnut and heavenly Belgian couverture chocolate.
For those in Melbourne looking to get an early taste of the new brew, the partnership will mark the official launch of the 2021 Melbourne Good Beer Week, taking place now until 23 May. Koko Black × MODUS Choc Hazelnut Belgian Stout will be available for tasting at the MODUS Good Beer Week Hub at Good Heavens Rooftop, along with being sold across independent Victorian bottle shops as a four-pack for $35.00, following Good Beer Week on 23 May.
Those attending the Great Australian Beer Spectapular (GABS) in Melbourne from 21–23 May can also enjoy the unique opportunity to attend a chocolate and beer pairing masterclass with Koko Black’s Head Chocolatier and Product Innovator, Remco Brigou, and Kirrily Waldhorn, also known as the Beer Diva.
Koko Black will also be offering a limited edition luxurious gift box for $99.00, available Australia wide via kokoblack.com, featuring Koko Black’s Nuts to Caramel Collection (18pc), Roasted Toasted Hazelnuts (200g), Hazelnut Gianduja Bombs (150g) and four 375ml Koko Black × MODUS Choc Hazelnut Belgian Stouts.
For the next two Thursdays (20 & 27 May), Chiswick Woollahra’s communal bar will be transformed into a listening bar, in partnership with Fever-Tree and some of Sydney’s best DJs.
Guests will be treated to a special autumn cocktail menu created in partnership with Fever-Tree with a selection of cocktails and non-alcoholic variants to choose from. Starring fresh autumn produce from Chiswick’s own kitchen garden, highlights include the Nightfall Fizz with whisky, Crème de Mûre, citrus, aquafaba, star anise and Fever-Tree Indian tonic; Smoked Dewar’s 12yo Scotch Whisky with Spiced Plum, Fever-Tree Spiced Orange Ginger Ale and mint; and non-alcoholic Seedlip Garden with grapefruit syrup, basil and celery bitters.
Also on offer will be Chiswick’s autumn menu, with a planted-to-plated ethos utilising the best and freshest produce of the season including crowd-favourite barra-masalata with crispy bits; portobello mushroom with parsnip, farro and miso; butterflied snapper with capers, lemon and shishito peppers; and chocolate and hazelnut mille-feuille.
With relaxed old skool funk & soul spanning across the decades, played on live vintage vinyl as the perfect soundtrack to sip the night away, Chiswick will host a rotating selection of Sydney’s best DJs from 5.30–9pm.
Chiswick Woollahra’s ‘Vintage Vinyl’ in partnership with Fever-Tree will be activated across the next two Thursdays (20 & 27 May). Designed to be relaxed and informal, Vintage Vinyl will not be ticketed but bookings are highly recommended via the Chiswick Woollahra website.
Vintage Vinyl DJ Line-Up Thursday, 20 May | Klevaone Thursday, 27 May | Trent
Beverage Menu
Long Drinks Bombay Sapphire Gin, Stone Fruit, Fever-Tree Aromatic Tonic Four Pillars Olive Leaf Gin, Fever Tree Mediterranean Tonic, lemon-infused olive, rosemary Espolòn Blanco Tequila, Campari, Kumquat, Fever-Tree Blood Orange Tonic Smoked Dewar’s 12yo Scotch Whisky, Spiced Plum, Fever-Tree Spiced Orange Ginger Ale, mint from the garden Carpano Antica Formula vermouth, Fever-Tree Indian Tonic, Finger Lime from Anna’s Garden, Orange Belvedere Vodka, Fresh Apple Juice, Fever-Tree Clementine Tonic, cinnamon
Cocktails Garden Side – Gin, Basil from the garden, St-Germain, Fever-Tree Elderflower Tonic Nightfall Fizz – Whisky, Crème de Mûre, Citrus, Aquafaba, Star Anise, Fever-Tree Indian Tonic
Non- Alcoholic Cocktails Seedlip Garden, Grapefruit Syrup, Basil from the garden, Celery Bitters Seedlip Spiced, Pineapple, Lychee, Agave, Lime
As the devastating COVID crisis continues to worsen across India, Victoria’s popular Indian restaurants Horn Please and Dhaba At The Mill are hosting two fundraising dinners to support those in need.
Fitzroy North’s Horn Please will offer diners a set menu that includes a cocktail on arrival, three of the venue’s signature entrees (gol gappa, Colonel Tso’s cauliflower, tandoori chicken), a thali featuring a selection of curries, a glass of wine or a beer, and a classic Indian dessert for $80 per person. Dhaba at the Mill in Kyneton will offer a buffet that includes a welcome drink, Colonel Tso’s cauliflower and five curries and rice for $45 per person.
100% of proceeds will be donated directly to the Hemkunt Foundation – a not-for-profit organisation supporting COVID-19 patients and front-line workers across India by providing oxygen cylinders and medical supplies.
Dhaba at the Mill When: 20 May, from 6:00pmWhere: Dhaba At The Mill, 4/18 Piper St, Kyneton VIC 3444Price: $45 per person, with all proceeds donated to the Hemkunt FoundationBookings: are essential, via the Dhaba At The Mill website
Over the past 12 months or so, I, like many others, have made jams and pickles, fermented yoghurt and kombucha, and perfected my sourdough. I’ve made lots of curries and discovered new vegetable dishes. I’ve read cookbooks that I bought some time ago but had since languished on the kitchen shelf.
I’ve cooked for the family, sometimes preparing take-home care packages for the kids. But mostly I’ve cooked just for the two of us – and preparing three-course meals soon became impractical, ostentatious and resulted in lots of leftovers … too much even for the Beagle!
To break the cycle and to support our ailing hospitality industry, we’ve also had takeout. Some excellent premium home-delivered meals – the result of the COVID-inspired pivots. During the lockdowns we agreed that once the pandemic is “over” (whatever that means), we’d exit the kitchen as soon as possible for our favourite restaurants.
Now that things are more relaxed, we are all gradually gaining confidence and venturing out to dine. Many of the better places have pared down their menus and focused on more casual eating – which is great for regular meals out … although this can also be a challenge as the best places are very popular, and with reduced capacities, are often difficult to get into!
But I also love to cook. And whilst dining out is both fun and a source of entertainment, what I miss most of all, are the dinner parties. Food is about nurturing. Good food brings people together. It is a social experience; one of the simple pleasures of life. I love the creativity, the organisation, the seduction of all of our senses and the sounds of happy diners. Preparing food, and cooking, is therapy for the mind and soul. It is relaxing, healing and fulfilling. My happy place. We share food with those we love and those we want to embrace. Often, we go to much more trouble and expense when serving food to strangers, than we do for normal day-to-day nutrition.
So now, after more than a year of cooking the same practical meals for two, I can now start preparing the communal feasts I’ve missed so much. I’ve been sifting through my cookbooks seeking inspiration and visualising the meals I might eagerly put together. I’ve dusted off the KitchenAid mixer, found my utensils and recreated my mise-en-place. I’m looking forward to the rhythm of the kitchen, the conviviality, the commensality, the conversations and plenty of laughter on our deck.
It’s not just that I want to impress my friends (I do, secretly, of course; please like me!), or fire up the wood-fired pizza oven and break out the good wine. It’s also that there’s a plethora of recipes that I want to try, that take time and effort, that just aren’t for two. And whilst I am a keen advocate of our wonderful hospitality industry, I’m also excited to welcome back intricate, involved homemade meals that express my passion and the overall joy of cooking. Tchin-tchin.
By Jeremy Ryland
Image credit: Photo by Toa Heftiba Şinca from Pexels
Featuring Lost Sundays, POOF DOOF Sydney, Jimmy’s Underground and more nights to be announced soon.
ivy, Merivale’s vibrant CBD dining and entertainment precinct, has reinvented itself after dark. The Sydney icon has transformed its expansive dance floor into a world-class super-club space, fostering the energy and freedom of a festival every weekend.
Supercharged with outstanding production and diverse music curation, ivy’s main building is now an adaptable live music event space that reflects the evolution of Sydney’s nightlife at large. From big room house to disco and drag, no two nights will look, feel or sound the same.
“One of my favourite things is going to a festival,” says Merivale CEO Justin Hemmes. “I love the energy of moving through a crowd, dancing en masse with an incredible sound system and production. That’s why the focus on ivy is so important. We have a huge space with few limitations. That gives us amazing potential to create these wonderful, mini festival experiences. The ability to do that in the heart of the city is a unique proposition: we want to really deliver.”
From the creators of immersive cultural festival Lost Paradise, Lost Sundays will launch at ivy on 30 May as a weekly Sunday party. Embracing the fun and freedom of dance music, Lost Sundays takes its inspiration from the playful world of music festivals in both its aesthetic and spirit. In keeping with its music festival ethos, the colourful weekly day party will encourage eclecticism from its DJs, with a focus on house, disco and techno.
The CBD will come alive with the bright lights and big energy of POOF DOOF Sydney every Saturday night, as the fierce, fabulous and forward-thinking funhouse of dance returns to ivy. Presenting and supporting LGBTQI+ talent, POOF DOOF Sydney strives to keep dance floors future forward, inclusive and unashamedly gay. Revellers can expect performances from the likes of Courtney Act, Sneaky Sound System, RuPaul’s Drag Race superstars Coco Jumbo and Jojo Zaho, and resident POOF DOOF Queens Sia Tequila and Jimi The Kween.
Meanwhile, Boogie takes over the rooftop oasis, transforming ivy Pool Club with disco and house classics. There will also be new music concepts for ivy Thursday and Friday, with details set to be announced very soon.
Music elevates the night, but food and drink are its foundations, this crucial component of hospitality being, as Hemmes puts it, “a huge driver of a diverse night time economy”. As part of its vision to help reinvigorate the CBD, Merivale is continuing to evolve ivy’s laneway and George Street presence with new bars and restaurants. The latest addition, Jimmy’s Underground, is a late-night disco bar and is set to open next month.
“COVID has made people realise how important social connectivity is and appreciate what it feels like to dance and celebrate in a crowd. There’s a real positivity towards other people, which is what you need in a nightlife environment,” says Hemmes.
“We’re so invested in Sydney as a city and take our responsibility in driving its future seriously. We’re giving our team the tools, space and permission to go big, and create experiences that can fulfil the passion and exceed the expectations of the city. We need to keep this excitement alive.”
Merivale’s commitment to Sydney’s music industry and nightlife is not just limited to ivy; the group is creating platforms and creative playgrounds for more artists than ever before. Merivale is currently hosting 200 gigs every week, from sets at the beachside Coogee Pavilion and The Royal Bondi, to Surry Hills institution The Beresford Hotel, and Inner West haunt Vic On The Park.
“Providing spaces for Australian-based DJs and musicians to play, to experiment, and express themselves creatively is so important to growing future talent,” says Nick van Tiel, Merivale’s Head of Music and Entertainment. “We want to support the industry and communities that bring our spaces to life.”
Sydney is changing, and for the first time in too long, the night is full of possibility.
The Point Group – responsible for renowned Sydney establishments The Dolphin, Harpoon Harry’s, The Bucket List and Bondi Beach Public Bar – will transform the historic Shell House in Sydney CBD into one of the city’s hottest new dining experiences from July.
Located at 2 Carrington Street, The Point Group has signed a 15-year lease deal for the coveted hospitality centrepiece of Brookfield Properties’ $2 billion Brookfield Place Sydney development project.
Spread over three levels, the group will create an unparalleled CBD hospitality experience within Shell House, combining both indoor and outdoor settings over 1,600 sqm of space. This includes the opening of a ground floor bar and bistro, The Menzies Bar, which will open in July 2021, the indoor/outdoor Shell House Dining Room and Terrace on level 9 and the Shell House Sky Bar on Level 10, due to open in October 2021.
Point Group CEO Brett Robinson said: “We have a once in a generation opportunity to do something extraordinary of a global standard; to build a new iconic hospitality landmark and take a leading role in helping reignite Sydney CBD’s dining culture. We will take the heritage and legacy of the iconic Menzies Hotel and adapt it to modern day expectations”.
Robinson added: “We want to become a new cultural home for the creative, the fun and the social in the CBD. We want to create an oasis in the heart of the city, that tells a new and interesting story as you travel through the three levels of hospitality. We will create a new centre of gravity for good times in the city.
“With all our venues, we strive to become the cultural anchor of the precinct we are located within. The experiences we deliver are inspired by taking bold, confident steps to operate venues that are truly unique and memorable.
“Shell House is a unique example of Inter-War (1915–1940) Commercial Palazzo Architecture, reminiscent of Venetian townhouses, and born out of the Italian Renaissance period. The Renaissance was an important time for European cultural, artistic and economic “rebirth”. This idea, its relevance and the building’s history have been an important reference and great starting point for our project.
“Standing at 65.5 metres high, Shell House’s façade is also one of the tallest retained heritage façades in the world and we are excited to be calling that our new home.”
Mike Russell, Regional Director, Brookfield Properties, said: “From the very day we agreed on the first designs of this city-changing project, we knew that the Shell House rooftop was an opportunity to create something extra special for Sydney. The Point Group brings the right level of quality, experience and excitement we were seeking.”
Rooftop diners will be provided with a bird’s eye view of the building’s hallmark 400-tonne clock tower, which has been fully restored after being suspended mid-air for several years while Shell House was excavated and rebuilt.
Shell House will form the new heart and home of NAB’s CBD premises in Sydney, and now interconnects with the brand new 27-level Premium Grade office tower that is the core of the Brookfield Place Sydney development.
Prior to redevelopment, Shell House was home to the Menzies Hotel, with its 1970s interiors now being transformed into a contemporary office building and hospitality space designed by architects Make and Architectus with the new NAB fit-out by Woods Bagot.
Brookfield Place Sydney sits within the prestigious family of Brookfield Place destinations globally and is set to deliver Sydney an exciting new precinct that attracts people from all parts of the city.
When modern Sichuan dining and traditional French wines collide …
The Gardens by Lotus is hosting an exclusive dining experience on June 4, 5, 25 & 26 and July 8, 9 & 10 that will combine the perfect food and wine pairing – duck and Burgundy wine – all with a contemporary Chinese twist.
A true night of indulgence, this ten-course feast will showcase the skills and talents of Lotus’ very own Duck Master, Linyi Yuan, with a decadent menu starting with duck consommé, duck and spinach dumplings, through to duck pancakes served tableside with duck fried rice.
The beverage pairing of Burgundy will showcase four carefully curated wines that hero the unique terrain and individual characteristics of the famous French region. Curated by Lotus Dining Group’s Matthew Stewart, each wine will hero premium white and red Burgundy wines including Chablis and 2016 Abbaye De Santenay Gravières 1er Cru, Santenay and 2017 Domaine Des Perdrix, Village, Vosne Romanée.
The two exclusive evenings will offer guests the rare experience of dining in the tranquil Gardens by night, with the full dining and beverage experience costing $183 per person.
Sydney’s most gourmet cheese shop Formaggi Ocello will be joining forces with the authentic crêpe specialist, Four Frogs Crêperie to create the most decadent savoury crêpes to indulge in this winter.
Because being the Queen Bee of all creamy and exquisite cheeses is pretty darn amazing and if you need a reason to “treat yo’self” this June, let it be this one: a month where Ocello cheese will be oozing its way into Four Frogs galette (savoury crêpe) cheesy specials.
What the ‘CHEESE’ is going on you ask?
June means serious cheese business, where guests will be given the choice to indulge in three special Ocello galettes created by the talented French chefs at Four Frogs, mixing quality local ingredients with oodles of Ocello cheeses. The month’s specials will include:
1. La Savoyarde: Reblochon cheese (a soft, washed-rind and smear-ripened French cheese), onion, potatoes and speck. 2. La Normande: Camembert (a French creamy classic), ham and mushroom. 3. L’Auvergnate : Fourme d’Ambert (natural blue cheese), leek fondue, crème and runny egg.
Ocello is based in Surry Hills and stocks the finest and largest selection of Italian, French, Swiss and Australian farmhouse cheeses. Ocello takes pride in sourcing only the best and finest of products, and after two whole decades of travelling Europe in the quest to discover new and top-quality cheeses, they have built strong relationships with farmers and suppliers who create only the most delectable and free-range cheeses.
Four Frogs is a traditional French Crêperie in Sydney, using only local and fresh ingredients. They make their own buckwheat flour, using organic grains from a local farm in Orange, which makes their galettes (savoury crêpes) naturally gluten free and full of nutrients, while incredibly delicious. All their crêpes and galettes are made fresh to order, using traditional French recipes.
Mouth drooling yet? With the days getting nippier and shorter, and the cooler month cravings kicking in, the Four Frogs × Ocello month of cheesy creamy specials will be one to indulge in. BUT just beware, it may start you on a food journey you will never want to end … a cheesy galette journey to be exact.
Visit Four Frogs Crêperies from 1st–30th June for this cheesy extravaganza, where Four Frogs will be taking your classic galette and adding that golden topped “oomph” element.
• Cheese month at Four Frogs Crêperie with Ocello cheese: Three special galettes available at all Four Frogs stores, every day, all day (from 1–30 June 2021): La Savoyarde with Reblochon; La Normande with Camembert; L’Auvergnate with Fourme d’Ambert.
For more info and to book your table, visit Four Frogs website here
Four Frogs Crêperie ~ Circular Quay | Gateway, 1 Alfred St, Sydney NSW 2000 | (02) 9241 2277 ~ Randwick | 30 St Pauls St, Randwick NSW 2031 | (02) 9398 3818 ~ Mosman | 175 Avenue Road, Mosman NSW 2088 | 04 0198 9771 ~ Lane Cove |115–117 Longueville Rd, Lane Cove NSW 2066 | (02) 9420 3944 Website | Facebook | Instagram
