Melbournians are now able to savour the true tastes of French artisan baking without having to leave the house. UberEats and Deliveroo are now available from 9 out of 18 store locations, making it even easier for Laurent customers to indulge at home. Imagine waking up to a fresh almond croissant, a hot coffee and the famous Charlotte aux fraise at your front door! Laurent’s entire range is available for delivery, including all savoury breads, pastries, full-size cakes and drinks.
This is only the beginning of Laurent’s delivery journey, with more store locations due to reopen. Currently delivering from their Toorak, Kew, Hawthorn, East Melbourne, Camberwell, Balwyn, Ivanhoe, Brighton and Albert Park stores, Laurent has plans to offer delivery services from all 18 stores as they reopen over the coming months.
With a 50% rise in meal delivery since COVID-19 hit Melbourne, customers are relying on delivery now more than ever, and Laurent is thrilled to be able to provide this service to its loyal customers. With no compromise on the premium quality of the French-inspired goods, there’s no excuse not to spruce up your lockdown with breakfast, lunch or afternoon treats from this Melbourne bakery icon.
I have a dilemma! It’s my son’s birthday soon and he wants to go to a Thai restaurant … a Thai restaurant that was closed due to COVID a few weeks ago but is now reopened. Moreover, I am still a bit nervous about big crowds in small spaces. Six months of restrictions have made me wary. We tried to go to the local pub for Father’s Day – but when we got there it had a queue with over 200 people booked, and little evidence of social distancing. Unfortunately, since we have been lucky to escape most COVID outbreaks, complacency has settled in.
Restrictions are being relaxed – even to some extent in Victoria. And whilst the virus is far from beaten it is currently under control in Australia – unlike many other countries. This is permitting people to eat out again. Restaurants, cafés, pubs are all beginning to reopen, albeit with some restrictions and a preference for open-air dining. Social distancing is still vital, but we can go out and socialise in small groups in almost all States and cities now.
So, should you go out to eat??
Yes. Of course, you should.
As long as you take a few precautions and understand the risks, eating out is as safe as ever – and going out is helping to stimulate the economy.
As I have previously highlighted, restaurants are hotspots. The very nature of dining out, that is, large numbers of people, sitting together in the same space, for an extended period of time, sharing food and drinks, talking, laughing, singing, and generally having fun, are ideal conditions for the spread of COVID-19. NSW Health defines a “close contact” for possible COVID-19 transmission to be someone who has been face-to-face with a confirmed case for at least 15 minutes or in the same enclosed space for two hours or more while that person was infectious. This makes restaurants a risk.
But we take risks every day. Crossing the road in heavy traffic. Going for a swim in the ocean. Climbing up a ladder onto a roof. Walking down a dark lane. Meeting someone new. Riding a bike. Drinking a very hot cup of coffee. Skydiving. Et cetera, et cetera. In everyday life we both consciously and unconsciously assess risks. Even eating out can be a risk; we assume that we won’t get food poisoning, but will I like the food? Will it cost too much? Is it as good as my usual place? Will my friends like it? Fortunately, most of these decisions are easy to make.
Going out in COVID times is no different. We simply need to be aware of the risks and minimise our exposure to potential transmission.
Location plays a major role. In Queensland, where the rates of infection are very low, the risk to going out is also very low. Whilst in Melbourne, whilst the rates of transmission are coming down, the risks are somewhat higher. So if the rate of infection in your area is high, then you should consider the risk more carefully.
Ventilation is important. The early mass transmissions in China and several outbreaks in Australia were due to poor ventilation spreading the virus around. Fresh air and open windows are a good sign. Al fresco dining outdoors is the best option.
Crowded spaces are a problem. The risk of infection increases in large crowds – so avoid them. Social distancing is still vital. Even in the open air. I have talked about social distancing several times in this column (see video here and article on Social Distancing and 1.5m here). It cannot be stressed enough that the best form of COVID risk minimisation is to stay 1.5 metres or more apart. So if the place looks crowded and you are not comfortable – go elsewhere.
Registration is important. So the health authorities can follow up with people if an outbreak occurs, they need to know who dined and when. Venue operators are required to record the name, telephone number and email address for EVERY guest who dines in, as well as staff and contractors. This information needs to be kept for between 28 and 56 days depending on where you are. Refer to my article on Privacy vs Safety (click here). Make sure that the venue is collecting this data securely.
Sanitising is important. Staff at restaurants and cafés should be sanitising every table and chair when a party leaves and before the next group sits down. Hand sanitiser should be available for guests – and both staff and guests should wash their hands regularly. Conspicuous sanitisation is a positive thing! Complacency is not.
Reducing cross-contamination is important. The use of QR codes and single-use menus will help stop the transfer of the virus, which can survive on hard surfaces for some time. Similarly, shared condiments and water jugs must not be used.
So if the restaurant you are about to enter seems to be complying with all of these simple safety measures, and you feel confident that the hygiene protocols are good, then the risks of dining out are low. You should go and enjoy yourself.
But if the place is crowded and poorly managed, err on the side of caution and go elsewhere. It is much safer to stay safe so we can all dine together another day.
And of course, if you are feeling unwell, do not go out. And get tested. If you have flu-like symptoms, stay at home and seek medical advice.
Together we can all stay safe and dine another day.
This year, Chiswick at the Gallery has collaborated with three Archibald finalists – Jonathan Dalton, Tianli Zu and Jane Guthleben – to create dishes inspired by their unique experiences during lockdown, for a menu that marks a seminal moment in time. Matt Moran and Head Chef Tim Brindley have selected the best in-season produce from the Chiswick kitchen garden to create dishes inspired by what the finalists were eating, cooking and looking forward to eating post-lockdown, as well as dishes inspired by their favourite food memories.
“After a rollercoaster year for both hospitality and the arts, this year’s Archibald Dining Package feels particularly significant for us. After months of constant setbacks, it’s been heartening to flip things on their head for a moment and try to find some inspiration out of such a difficult time. We feel fortunate to be able to offer up an experience that draws on the sense of camaraderie we’ve found over the last few months, and create an experience that allows the community to go out and really ‘make a day of it’ – lunch and a show all in the one place, celebrating one of Sydney’s most loved moments in the arts calendar,” says Matt Moran.
Reflecting on a time where comfort food has felt more important than ever, Matt and Tim communicated with each of the finalists via phone and email during lockdown to discuss what was keeping them occupied, such as baking, and some of their more personal food memories. Their responses form the basis of the three-course menu.
Jonathan Dalton became a new dad during lockdown, and spent a lot of time baking with his family. Inspired by this, Matt and Tim have created a house-made focaccia with Jonathan’s favourite cooking ingredient – garlic.
Tianli Zu reflected on fond memories of her grandmother cooking when she was a child, teaching her that “cooking is like any other art – you need to find balance”. Whilst Tanli has not been able to travel much this year, the food she looks forward to enjoying whenever she is in Australia is seafood and in particular her favourite, barramundi. Tim and Matt have created a balanced and beautiful dish featuring barramundi paired with the best vegetables spring has to offer – zucchini and broad beans.
Finally, Jane Guthleben grew up on a farm with fond memories of chocolate in her childhood. Now that she calls Sydney home, her fond memories of chocolate remain and so Matt and Tim have created a decadent Valhrona chocolate mousse with almond and orange, sure to fix any chocolate craving.
‘Archibald Dining Package’ | Menu
~ Nibbles ~
Rosemary focaccia, garlic, chilli oil (v) *inspired by Jonathan Dalton
Barra-masalata, crispy bits (df, nf)
~ Main ~
Barramundi, zucchini, broad bean, sorrel (df, gf) *inspired by Tianli Zu OR
Seasonal greens, lemon oil, black pepper (vg, gf) 12
Crunchy chips, ranch dip, celery salt (v) 12
Chiswick at the Gallery reopened on Friday, 25th September, and will remain open ongoing every Thursday to Sunday, 12–3pm. The Archibald Dining Package will be available in venue from 26 September 2020 to 10 January 2021.
Two courses available for $64 (Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition)
Three courses available for $72 (Nibbles + Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition)
After Chin Chin’s sell-out success delivering to the Mornington Peninsula and Geelong, Chin Chin Melbourne and Hawker Hall will be delivering its popular make-at-home meal packs to all of Metro Melbourne and the Mornington Peninsula for one day only on Friday, 2 October.
The Melbourne icons have done all the hard work and packed all your favourite dishes so all Melburnians and Peninsula locals in lockdown can enjoy Chin Chin and Hawker Hall at home.
Those feeling thirsty can make it a party and choose from two curated cocktail packs to celebrate. Cocktail pack one and two are available to add to orders via www.lucas.online/shop.
Pre-orders for delivery on Friday, 2 October will cut off on Wednesday, 30 September at 12pm, unless sold out prior. Delivery on all orders is a flat fee of $15 and SMS tracking is provided for all orders.
AVC’s Hand Picked menus with hot, heat-at-home and Footy Feed options.
While the end of lockdown might be nearing, saying ‘I miss the pub’ has never felt more genuine. To satisfy demand for great pub food and refreshments as you eagerly wait, Australian Venue Co. has launched its delivery service ‘Hand Picked’, which brings together 30 of Melbourne’s best pubs, restaurants and bars – all available from one amazing menu.
What better way to count down the days until pub doors open for summer than getting a taste of pub life at home? There are two menu options: Hand Picked Fan Favourites – best-selling dishes and drinks that are hot and ready to eat, delivered daily; and Hand Picked at Home – family-style feasts to heat-at-home, delivered weekly. Plus, there’s The Ultimate Footy Feed, available every weekend throughout the finals.
Hand Picked Fan Favourites
Led by Executive Chef Christian Abbott, Fan Favourites is a selection created by you! The menu features dishes from the likes of Middle Park Hotel in Albert Park, Station Hotel in Footscray, and The Duke of Wellington in the CBD to name a few; matched with an equally delectable drinks selection from the cocktail masters at State of Grace and Trinket, craft beers from Beer DeLuxe, a DIY Spritz pack from The Smith in Prahran and so much more.
The menu offers great-value favourites including starters, mains & share-style mains, burgers & sangas, pizzas & salads and desserts.
Featured menu items:
Imperial Bourke Street Parma: Hand-crumbed Parma, Napoli, mozzarella, shaved ham, skin on fries. From Imperial Bourke St, home of sport! $18
Hopscotch Cheeseburger Spring Rolls: Burger sauce, pickles. From Southbank institution Hopscotch, these spring rolls are so popular they’ve never come off the menu! $12
Fargo Dirty Birdie Fried Chicken Burger: Milk bun, burger sauce, pickles, cheese, cos, tomato. From Fargo & Co in Richmond, $15
Plus something for your Doggo – Puppy Parma: Mini chicken schnitzel, doggy treats. From The Newmarket Hotel in St Kilda, $8
DIY Spritz Box from The Smith:8 serves of spritz, $60
Hand Picked Fan Favourites orders are placed on AVC’s Click & Deliver site and delivered hot and ready-to-eat 7 days a week from 5–9pm for just $5. The delivery area covers all suburbs within a 7km radius of the Imperial Bourke Street and pick up from the Imperial is available.
Hand Picked at Home
Led by Executive Chef Telina Menzies, the AVC team of chefs have collaborated on a selection of house-made pies and lasagnas, matched with all the sides you know and love with the Hand Picked at Home menu. They are family-style feasts ready to simply heat and eat. It’s traditional pub food, made for your dining table and perfect for iso nights at home.
Pies: All pies feed 4 pax and come with buttered mash, mushy spring peas, garden salad & more gravy.
Seafood: Whole king George whiting, mussels, barramundi, Tassie salmon, prawns, lobster, chardonnay white sauce and lots & lots of fresh herbs, $65
Cow pie: Wagyu cheeks, massive marrow bone, liver, beef shin in a Boatrockers pale ale gravy, $60
Wild mushroom & truffle: Hand-picked mushroom, end of season Tassie truffle, crème fraîche and port, $45
Lasagnas: All lasagnas feed 2 people and come with Vegemite, herb & confit garlic & cheese pull apart scrolls and Salad (Yarra Valley baby leaf salad, green peas, native dressing)
Seafood: Squid ink pasta, prime market seafood from Red Coral – barramundi, Tassie salmon, lobster, prawns & scallops – chardonnay white sauce and lots & lots of fresh herbs, $45
18-hour Braised wagyu cheek: braised wagyu cheek, Tassie truffle & wild mushroom lasagne, truffle pasta, white truffle & triple cheese sauce, wild mushroom and loads of parmesan, $35
T’s amazing lasagne bread: You heard it right – wagyu braised beef, cheese sauce & loads of parmesan baked onto a milk bread loaf, $18
The Ultimate Footy Feed
Footy finals have not been forgotten! Available from the Hand Picked at Home menu, The Ultimate Footy Feed is exactly what it says it is. Featuring some of the best half time snacks you’ll ever taste, choose 6 snacks for $30pp or 8 snacks for $40pp (min. two persons), all ready-made for you to heat up when the game starts.
A selection of grazer-style footy food snacks:
Chip & dip, the ultimate French onion dip, crispy onion, S&V vinegar potato crisps
Parma pinwheels, snitty, sugo, loads of mozzarella, baked in milk bread
‘I miss Bunnings’ tribute sausage rolls, pork sausage, beer onions, ketchup rolled in butter puff with boozy BBQ sauce
Little boys, vegemite & cheese snags, house-made ketchup
Lobster mac & cheese bites, Tassie truffle mayo
Cheeseburger spring rolls, burger sauce, pickles
Pack of ramen fried chicken nuggets, loads of sauces to dunk
Hand Picked at Home and The Ultimate Footy Feed orders are placed on AVC’s Click & Deliver site and delivered each Friday from 2–5pm for just $5. Orders close each week on Thursdays at 12pm with the opening week orders closing on 1st October. The delivery area covers all suburbs within a 5km radius of The Park, Albert Park.
Hand Picked is a collaboration of AVC’s amazing chefs, venue managers and libation experts. Hand Picked exists with one mission in mind – to bring the best of the pub, right to your lounge room.
A 20% discount for the first weekend is available by entering HANDPICKED at the checkout. Discount available until Sunday, 27th September.
Australian coffee brand gives back to growers – supporting female farming co-operative in West Rwanda
For World Coffee Day (1st October), Aussie coffee brand St Remio will donate 50 cents from the sale of each box* of its compatible capsules and $1 from the sale of each bag^ of coffee purchased in all Coles Supermarkets nationally and via the St Remio online store, in an initiative to support the female farming co-operative of Cocagi in West Rwanda.
Each year, St Remio funds a project at origin, to support and empower coffee-growing communities. This financial year, St Remio is continuing their support of female farmers in Cocagi, purchasing an additional two hectares of land, 8500 coffee plants, fertiliser and a mix of banana and sunflower plants that allow the co-operative to diversify their income as the coffee crop establishes itself, a process that takes around three years.
The female farming group of Cocagi has been hit hard by the effects of climate change and has faced many challenges with unpredictable weather damaging crops as well as delays in training due to the global pandemic, which has impacted the overall success of last year’s project. St Remio remains determined for the project to reach its full potential and saw it important to continue investment into this community to ensure success and prosperity for the female farmers.
This World Coffee Day, St Remio aims to raise additional funds for Cocagi and will be donating 100 per cent of the money raised on the day directly to the co-operative.
“Your choice is a powerful one and simply by choosing St Remio you will have a positive impact directly on the lives of growers,” explains company Director and Founder Julia Tink.
“Our whole philosophy at St Remio is to challenge people to think about coffee and drive the conversation away from commodity and back to community,” Tink continued.
Co-Founder Trent Knox agrees, “That’s why we not only source Rainforest Alliance coffee but go one step further and fund additional projects to ensure that we are empowering coffee growers in business and investing in their future not only now, but for generations to come. Great coffee doesn’t start at the roaster. Great coffee starts at origin”.
St Remio features a wide range of compatible capsules from Nespresso®*, Lavazza® A Modo Mio®*, Expressi®* and Caffitaly®* through to whole beans and ground coffee. Each purchase allows St Remio to continue to fund projects at origin.
St Remio coffee can be found at Coles Supermarkets, Officeworks, The Good Guys, Big W and online on Amazon, iPantry and the St Remio website.
*50c will be donated of each box of St Remio compatible capsules (Expressi®*, Caffitaly®* and compostable Nespresso®) sold at Coles supermarkets Australia-wide and via the St Remio online store
^$1 will be donated from each bag of St Remio whole beans or ground coffee sold via the St Remio online store
As the food service industry navigates a longer than expected road to recovery, new research shows that focusing on gluten-free offerings could be a beneficial move for hospitality businesses.
The survey showed that gluten free tops the list of special dietary requests in Australian hospitality, with gluten-free requests five times greater than nut/peanut-free meals and seven times more requested than dairy- and lactose-free meals combined.
Despite this reality, one in three hospitality workers have never had training in gluten-free food service.
Accredited Practicing Dietitian and Brand Nutritionist at Nestlé Professional, Ms Karen Kingham, urged the hospitality industry to review its approach as venues re-open and adapt to current circumstances.
“Gluten free training can be easily forgotten, overlooked or just not considered in these difficult times. For many, the avoidance of gluten is a medical necessity rather than a lifestyle choice, so we need to make it as easy as possible for hospitality to improve the reliability of their gluten free menus so customers can have confidence in what they order,” Ms Kingham said.
“With an estimated 3.1 million Australians (1 in 12) choosing gluten free1, hospitality can use this opportunity to adapt to meet this demand. As businesses try to keep their doors open, it’s more important than ever that appropriate training is provided all the way through the food service operation, including both front and back of house,” she said.
To support the hospitality industry, Nestlé Professional has released the second edition of its gluten-free management resource, Your Practical Guide to Gluten Free in Food Service. The Guide aims to remove key barriers to providing gluten-free foods using case-study scenarios and streamlined step-by-step solutions based on Coeliac Australia’s Gluten Free Standard for Food Service.
The findings also reveal that while the hospitality industry is gradually providing more choice for consumers requesting gluten-free meals, gluten is not being treated with the seriousness it deserves as one of Australia’s declarable allergens.
Mark Clayton, Executive Chef for Nestlé Professional, said providing genuine gluten-free foods in a food service setting can be difficult for kitchen staff.
“Because of this challenge, we want to ensure hospitality has the tools, training and quality products it needs to confidently provide great tasting gluten free meals their customers can trust and enjoy, and not miss out on valuable business,” Mr Clayton said.
With 54 per cent of hospitality staff identifying cross-contamination as the biggest challenge when providing gluten-free menus, Cathy Di Bella, Partnerships and Sponsorship Manager at Coeliac Australia, said this is a common issue.
“We need to address the lack of confidence gluten free diners have in food service providers’ ability to serve genuine gluten free meals,” Ms Di Bella said.
“It’s about ensuring diners with gluten free dietary needs can eat out without falling ill. We also know the odds of having one gluten free person amongst a group of diners is on the rise, so if you can’t accommodate that one gluten-free guest, you’re actually missing out on the opportunity to cater for the whole group,” she said.
The updated guide has been designed to complement Nestlé Professional’s portfolio of gluten-free food products which, when combined, help simplify menu planning and kitchen workload to help businesses deliver delicious, attractive gluten-free menus.
Additional research insights:
– 90 per cent of food service staff would like more training in gluten free1
– Almost 20 per cent of food service staff weren’t aware soy sauce contains gluten, while 17 per cent thought the naturally gluten free food quinoa contained gluten1
– Only 10 per cent of customers with gluten free dietary needs trust a gluten free claim, and 63 per cent find it difficult to eat out2
In news that will make local-produce fans all over Brisbane jump for absolute joy, the family-owned Harris Farm Markets will open not one, but two stores in Brisbane, beginning with Clayfield in November before opening the flagship store at West Village in West End in May next year.
Acclaimed champions of the value and freshness from truly seasonal product, Harris Farm Markets have operated for over 40 years, delivering goodness with the firm belief that Australian families should have access to the freshest and best available fruit and veg.
Queensland is the first state for the NSW-based business to expand into, and there’s a reason: Queensland has a history with Harris Farm Markets. In November, Harris Farm Markets will open at the site of the current Clayfield Markets on Sandgate Road, home to an outstanding fruit and vegetable offering for 25 years, and run by much-loved local produce experts, Carlo and Susan Lorenti. It’s this site that holds the history.
“We are incredibly excited to be opening at this site because Harris Farm used to own it 30 years ago before handing it over to Carlo and Susan. It’s a full-circle story and we are thrilled that Carlo and Susan are staying on as our managers at Clayfield, along with as many staff as possible,” said Harris Farm Markets co-CEO Tristan Harris, one of the three Harris sons who now run the company after their parents, David and Cathy Harris, retired.
He said the two Brisbane stores will offer produce from more than 300 Queensland growers, creators and producers, including organic milk from Barambah, My Berries from Caboolture, Brisbane’s Roza’s Gourmet sauces, and organic chicken from Hobbs Family Farms Organic in Pittsworth.
In addition, combined the two stores will employ over 200 staff, a welcome injection to the local economy.
“The Clayfield store will be home to the best in fruit and vegetables, including a tomato shed, organic produce section and a leaderboard of Queensland strawberries and mangoes, as well as a gourmet grocery section of boutique local products, an extensive deli and offering of more than 200 cheeses, a bakery section with the best breads from sourdough to brioche, and a premium meat selection.”
“It will be a flavour-filled showcase of Queensland and Australian produce under one roof, and we can’t wait to open in November in a city that values their fresh fruit, vegetables and food stories so highly. Queensland is famed for the richness and range of produce grown across the state, and to be able to work with so many wonderful producers is one of our dreams.”
The Clayfield store will undergo a rebuild, redesign and changeover, before opening in late November as Harris Farm Markets Clayfield.
In May next year, the flagship Harris Farm Markets will open in the exciting West Village development at West End.
“If Clayfield is our historic family home in Brisbane, then West End will be our headquarters,” said Tristan.
Harris Farm Markets will take over part of the Peters Ice Cream building, built in the 1920s by the American migrant, Fred Peters.
“The warehouse space is nothing short of extraordinary and will allow us to build our flagship Queensland Harris Farm Markets store, with great local fruit, veg and gourmet grocery, as well as some local concession partnerships we’re really excited about. Opening in West Village, one of the most exciting urban developments we have ever seen, is a fantastic opportunity, particularly given the history of fresh fruit and vegetable markets in the West End peninsula.”
Captain Cook Cruises launches Sydney’s first ever hop-on-hop-off floating gastro-pub and restaurant
Captain Cook Cruises, one of Sydney’s pre-eminent tourism and hospitality businesses for the last 50-years will emerge from a cocoon of reinvention this week to launch the city’s first ever hop-on-hop-off floating pub and dining experience – the Harbour Bar & Restaurant – forever changing the way Sydneysiders can experience a day of eating and drinking on Sydney harbour.
Once a boat purpose built for sightseeing and overseas visitors, Captain Cook’s flagship vessel Sydney 2000, has received a unique facelift not unlike the rooftop bars, modern gastro-pubs, craft breweries and waterfront restaurants our city has become so synonymous with.
The new Harbour Bar & Restaurant consists of two distinct experiences spread across an upper and lower deck, offering guests flexibility onboard to easily move between an early dinner with views of the harbour, followed by an evening of cocktails with endless city views.
The new and revolutionary Harbour Bar concept will be open from 12pm to 10:30pm each day, stopping in 90-minute intervals at King Street Wharf, Darling Harbour and Circular Quay both collecting and disembarking guests.
Guests looking for a weekend of entertainment can forget public transport or even a traditional Sydney city pub crawl on foot – the Harbour Bar is the newest way to bask in the beauty of a warm evening in the city while also moving around the best parts of our harbour at the same time.
The new restaurant will open during the same hours but will also feature live acoustic soloists and entertainment on deck from 1:30pm each day. Reserve a 90-minute sitting in the Harbour Restaurant and bookend your experience in the Bar with a fine Australian wine, a craft beer or a distinctly Sydney cocktail designed by one of the new on-board mixologists. Check out the bar menu here.
The new restaurant also features a redesigned menu that includes Australian beef, crispy skin miso barramundi and freshly shucked oysters, as well as both vegetarian and vegan options. Check out the restaurant menu here.
General Manager of Captain Cook Cruises, Anthony Haworth, said that the new Harbour Bar and Restaurant was not just the product of adapting to the challenges of the COVID-19 pandemic, but an opportunity to better reflect how Sydneysiders enjoyed their Harbour in 2020.
According to Haworth, the pandemic resulted in almost a 100% downturn in revenue but this presented the opportunity to create a truly unique Sydney Harbour hospitality experience. Something that has never been offered on Sydney Harbour before.
“Captain Cook Cruises created the sightseeing cruise on Sydney harbour focused on tourists. Now we are creating a unique harbour bar and dining experience focused on Sydneysiders. Something that hasn’t been done before,” Haworth said.
“Our new Harbour Bar and Restaurant aims to deliver a waterfront bar and dining experience with the perfect blend of relaxed, casual but stylish ambience, fresh local produce and spectacular views. It’s perfect for a quick lunch, a casual catch up, a dinner with friends before a night out in the city or one of those long, lazy Sunday sessions. Our new Harbour Restaurant redefines the waterfront bar and dining experience on the world’s most beautiful harbour in one of the world’s most sophisticated cities.”
Cannoleria is announcing the perfect cake for any celebration – ‘In Piede’ cannoli cakes! And, due to the success of the first Cannoli Class, a second virtual class will be held on 3rd October.
Cannoleria ‘In Piede’ Cannoli Cakes
Cannoleria by That’s Amore will launch ‘In Piede’ (meaning on foot/standing) Cannoli Cakes.
Available with Sicilian and chocolate ricotta fillings, Cannoleria uses no artificial flavourings or preservatives. The cakes can be ordered in two sizes – $55 for In Piede Small (7 cannoli) and $95 for In Piede Large (18 cannoli). Also available in gluten free – $70 for In Piede GF Small and $130 for In Piede GF Large.
There are also some extras that customers can add to their order:
White chocolate plaque with some custom message $5
Handcrafted beeswax candles from (pack of 10) $10
Orders are open from Saturday, 19th September. A week’s notice is required and delivery to metro Melbourne is $5 (not available in stores).
Cannoleria’s ‘In Piede’ Cannoli Cakes are the ideal gift or cake for any celebration
Cannoleria’s virtual cannoli class returns on Saturday, 3rd October
Following the success of Melbourne’s sell-out first virtual cannoli class, Cannoleria at Home will host its second class at 11am on Saturday, 3rd October.
In the class, Dario Di Clerico, chef and co-owner of Cannoleria, will teach participants how to create this traditional Sicilian dessert live via Zoom.
They will learn how to make and transform dough into delicate tubes of golden, crunchy pastry filled with Cannoleria’s signature sweet ricotta for the true Sicilian taste. All from the comfort of their own home.
Booking is made simply by purchasing a Cannoleria School Bag online. The bag contains all the ingredients, equipment and information needed to become a Cannoli Master.
The Cannoli Cooking Class is priced at $55, plus $5 delivery (sorry, no pick-up available).
Yarra Valley Garden Party is a free virtual event on October 3 and 4 and brings springtime in the Yarra Valley into homes across Australia. Including experiences of the Tesselaar Tulip Festival and the Blossom Festival at CherryHill Orchards, the complete program has now been confirmed.
Join Chef Julia Busuttil Nishimura, home cook Jess Nguyen, winemaker Dylan McMahon, along with bakers, gardeners, designers, celebrants and wonderful tour guides as they share their love of the Valley and its riches, both in nature and in produce.
Friday, October 2
Spring Rose and Garden Party Cooking: a virtual cooking class with Rochford Wines
Saturday, 3 October
9am: Live yoga class at award-winning Alowyn Gardens with local yoga studio, Yarra Zen
10am: Walking into our culture with Elder Murrindindi at Healesville Sanctuary
11.30am: Succulent Wanderings – Garden workshop from the garden designers at Alowyn Gardens
12.30pm: Still Kneading Sourdough tips? Sourdough making class
2pm: Micro Weddings are Go – CherryHill Orchards, Off Peak Weddings and The High Tea Mistress present a workshop on catering for the new micro wedding
4pm: Wine, Food and a Good Garden – Explore Seville Estate with winemaker Dylan McMahon and landscape designer Phillip Johnson
5pm: Drink Your Spring – Four Pillars Spring Cocktail Class with Jess Nguyen
Sunday, 4 October
9am: Wake Up And Win – Coffee making at home with Silva Coffee
10am: Girt By Dirt – Ride the Aquaduct Trail with owner Adam Horgan via his bike mounted GoPro
11am: Dress For Success – Learn how to set the perfect table for a garden party with Jess Nguyen
12.30pm: Secret Gardens – Explore secret corners of the Dandenong Ranges and wander through treasured gardens in this guided tour with the team behind the Secret Gardens annual event.
1.30pm: Pass The Pasta with Lisa Giffard of Yarra Valley Pasta and Julia Busuttil Nishimura of Ostro fame to talk food, family and cooking
3pm: How Can I Say I Love You (and not sound like an idiot), a conversation with celebrants about what makes great vows. Sponsored by Off Peak Weddings
4pm: Tesselaar Tips – Workshop on keeping your new plants alive
5pm: Level Up Your Wine Tasting Game – Jess Nguyen guides guests through tastings of the wine in the Yarra Valley Garden Party pack
6pm: Tesselaar with Yarra Valley Opera Festival – A dreamy way to end the weekend with tulips, song and sips
Yarra Valley Garden Party six-pack:
Spring lovers can enhance the experience at home by getting their hands on a Garden Party six-pack available from Monday, 7 September. Not just a box of wine – it is a whole Yarra Valley experience delivered to your doorstep. Designed to inspire future visits to the region, the at-home six-pack presents a one-stop shop inspired by local wines paired up with creative add-ons that evoke the spirit of the Yarra Valley.
Valued at $195 but available to the public for $165 through The Regional Pantry, the indulgent six-pack includes:
• Coombe Farm – NV bubbles
• Soumah Wines – Savarro
• Mac Forbes – Rose
• Innocent Bystander – Arneis
• Greenstone – Gusto Pinot Grigio
• Seville Estate – Estate Riesling
• Six recipe cards matched to each wine
• A spring garland DIY kit
• Diggers seeds to plant your own sweet peas
• Tesselaar tulips voucher valid in January 2021
• Spotify playlist inspired by the wines and the region
• List of ‘Instagrammable’ spots in the Yarra Valley
The Yarra Valley Garden Party is a virtual weekend of reimagined events inspired by iconic ‘bloom’ festivals of the region. Visit the beautiful Yarra Valley and Dandenong Ranges from home and celebrate the region’s food, wine, people, music and gardens. All activities will stream online via visityarravalley.com.au and through the Facebook page making regional travel more accessible than ever.
At Ovolo, it is believed the trinity of Campari, gin, and vermouth is best celebrated smoky. From Monday, 14 September until Sunday, 20 September, worlds and cultures will collide in celebration of Negroni Week as Ovolo Hotels goes ‘Up in Smoke’. And, as the week celebrating the Negroni comes to an end, Ovolo are extending their Negroni Week menu due to popularity across Sydney, Brisbane and Canberra, also and to allow for further fundraising for Help Out Hospo. At Ovolo, Negroni Week is now on until Sunday, 27 September. With travel currently limited, let your tastebuds satiate your wanderlust wishes with the global flavours of Ovolo’s unique restaurants ‘Up in Smoke’ Negroni menu. Cheers to that!
Serving up a menu of six specialty smoked Negronis from championed Ovolo bars across Australia and Hong Kong, each spirited rendition of the much-loved Italian cocktail will be available for guests to sip and savour for AUD$18 whether in Sydney, Canberra, Brisbane or Hong Kong.
‘Up in Smoke’ Menu
Smoked Hemp Negroni at Alibi Bar & Kitchen at Ovolo Woolloomooloo, Sydney
Smoked Mole Negroni by Te Quiero Mucho Bar at The Sheung Wan, Hong Kong
Pecan-smoked blend of chilli, chocolate-infused mezcal, Campari with a dash of Bittermens mole bitters, Cinzano 1757 Rosso, dehydrated orange
No matter the Negroni, visit any Ovolo venue for a taste of global flavours with a unique kick. If you’re pining for a drink but longing to stay at home, then you’re in luck, with Negronis available for takeaway.
In Australia, $1 from every ‘Up in Smoke’ Negroni purchased to be donated to Negroni Week’s charity partner, Help Out Hospo,in support of the Australian hospitality industry and workers in need. Bars and bartenders have been affected particularly hard this year, and after years of helping others, now they are the ones that need support.
The smoked Negronis will be available at Alibi Bar & Kitchen in Ovolo Woolloomooloo, ZA ZA TA Bar & Kitchen at Ovolo The Valley, Monster Kitchen & Bar at Ovolo Nishi, VEDA Bar at Ovolo Central, Kömune Bar at Ovolo Southside and Te Quiero Mucho Bar at The Sheung Wan.
Food intolerances aren’t a problem for Osteria Italiana, who have just launched an online shop with products catering to vegan, low-fodmap, gluten-free and contemporary eaters.
Offering fresh and handmade pasta, sauces, ready-made meals and pantry essentials, there’s everything customers need to enjoy authentic Italian food at home, no matter their dietary requirements.
This lockdown, ditch boring dinners and turn to pappardelle with vegan truffle & mushroom sauce. Or spinach and besciamella cannelloni that’s ready to simply heat in the oven, top with cheese (vegan, of course) and enjoy.
They’re catering far and wide across Melbourne, with a delivery radius of 25km from the restaurant. What’s even better is the speedy delivery time, guaranteed within 48 hours or less.
“Osteria Italiana is very different from the stereotypical Italian restaurant. Our mission is to offer authentic Italian food, suitable for the widest diet range possible,” says owner Alessandra D’Angelo.
This is most evident in the range of home-cooked sauces, so diverse even the staunchest meat-eater will be tempted by the vegan alternatives. Vegans on the other hand, will be spoilt for choice with cheese, mayonnaise and bolognese on offer.
Customers living within 5km of Osteria Italiana can visit the in-store deli to find the entire online range available in-store.
Good Food Month presented by Citi returns to Sydney this October for the 22nd year, with tickets for the feature events on sale 9am Thursday, 17 September at goodfoodmonth.com.
This year’s programme shines a light on newly published authors Danielle Alvarez (Fred’s Paddington) and Elizabeth Hewson (FINK Group) for some feel-good dining experiences; seafood stalwarts Steve Hodges, John Susman and Neil Perry are dusting off their aprons and bringing down the house at Eleven Bridge; Icebergs Dining Room & Bar are taking guests on a trip to Naples; and everyone’s favourite Saturday morning ritual – The Good Weekend Quiz – is going live for the very first time.
Presenting Partner Citi is offering their customers a 20% discount on tickets to the feature events, when customers pay with a Citi card. Tickets are limited and are available until the allocation is exhausted.
Venessa Cowell, Head of Nine Food Events, said: “This year’s Good Food Month celebrates the crucial role that food plays in our lives – not just as a form of nourishment, but a necessary source of connection.
“It has been a truly challenging year for hospitality; chefs, restaurants, producers and suppliers devastated by the impact of bushfires, floods and now the global pandemic. We are honoured that we can support local culinary talent and provide special dining experiences for Sydneysiders, in a safe and socially responsible manner”.
As a result, this year Good Food Month will be donating a portion of ticket sales to chosen charities, with $5 per ticket donated to a charity of each of the feature event chefs’ choosing, including OzHarvest, R U OK & Hope Delivery.
In addition, Nine and Citi, Good Food Month’s Presenting Partner, will match the amount donated through ticket sales at the end of Good Food Month to further support the industry and chefs’ chosen charities.
Regional and city 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 will be announced in the coming weeks, along with an exciting update on the Night Noodle Markets – as never seen before.
“It’s more important than ever to support the hospitality industry, and what better way than to get involved in one of the exciting events that form part of the Good Food Month calendar for 2020. It might look a little different this year, but our restaurant partners should be applauded for their resilience and innovation as they continue to live up to Sydney’s world-class reputation as a dining destination,” said Samantha Elliott, Head of Digital Sales and Marketing at Citi Australia.
Events this year will look a little different as we implement the highest standards of COVID-19 safety measures as recommended by the NSW Government and NSW Health.
A number of initiatives have been implemented including reduced venue capacities, all events will have fewer than 100 guests, restrictions on group bookings, no shared tables between mixed parties, minimum 1.5m distance between tables, staggered arrival times for guests, temperature checks for guests and staff plus the team are working together with restaurant partners to ensure the highest levels of hygiene and cleaning are implemented to make sure guests feel comfortable and enjoy the experience safely.
STARWARD SHAKES UP THE GOOD FOOD DINING TABLE
As the official whisky of Good Food Month, Melbourne’s own Starward is pleased to be serving up their liquid gold to guests at the feature events* in Sydney. Shaken, stirred or served tall, all to match Good Food Month dining events. Whisky with dinner is no longer off the table.
*Starward whisky will be served at all feature events, excluding A Night in Napoli.
Having trained at Thomas Keller’s The French Laundry then securing a highly competitive position at Alice Water’s iconic Chez Panisse, Danielle Alvarez is currently the Head Chef of two-hat restaurant Fred’s in Paddington. Join her for a truly special dining experience this October to celebrate the launch of her new book, Always Add Lemon.
Tickets $170pp incl. two-courses with matched wine, one signed copy of Always Add Lemon by Danielle Alvarez.
Icebergs Dining Room and Bar, 1 Notts Avenue, Bondi Beach NSW 2026
Arrival times between 6:30pm–8:30pm, Wednesday, 21 October
Dreaming of summer in Italy? Let Icebergs Dining Room and Bar bring the culinary holiday to you. The iconic Bondi address and highly awarded restaurant will be transformed for one night only with a menu inspired by the flavours, wine, and music from one of Italy’s most unique and dynamic food-driven cities – Naples.
Tickets $170pp incl. a feasting-style menu and a drink on arrival. Guests can purchase further drinks from a curated drinks menu throughout the evening.
Eleven Bridge by Rockpool Events, 11 Bridge Street, Sydney NSW 2000
6:30pm, Friday 23 October
They’re the seafood stalwarts who collectively have over 100 years experience cooking seafood, and know everything there is to know about fish, from hook to plate. Steve Hodges is teaming up with John Susman and Neil Perry for a seafood spectacular at Eleven Bridge, for Good Food Month. Expect premium-grade oysters, chardy and plenty of laughs. Hodges has more raw tales to tell than all of the fish tails in the Pacific, so we know this is going to be a shucklingly memorable dinner to experience.
Tickets $190pp incl. oysters and chardonnay on arrival, followed by a seafood feast, wine and beer.
Eleven Bridge by Rockpool Events, 11 Bridge Street, Sydney NSW 2000
6:30pm, Saturday 24 October
All you knead is love. Welcome to the world of Elizabeth ‘Lizzie’ Hewson, an accomplished home-cook who believes that the humble act of making pasta can be a form of therapy for the modern-day food lover… and it comes with delicious results. To celebrate the release of Lizzie’s second cookbook, Saturday Night Pasta: Recipes and self-care rituals for the home cook, Lizzie will work with the Rockpool team to bring the recipes to the kitchen at Eleven Bridge. Prepare for an irresistible and comforting multi-course pasta dinner with matched wine and beer, with the night set to the Saturday Night Playlist – the sultry sounds of classic American jazz – Ella Fitzgerald, Frank Sinatra, Nina Simone and Louis Armstrong.
Tickets $150pp incl. multiple courses with matched wine and beer and a signed copy of Saturday Night Pasta by Elizabeth Hewson.
The Good Weekend Quiz Live at Eleven Bridge
A special quiz designed to test your knowledge of food, drinks and Australia’s dining history.
Eleven Bridge by Rockpool Events, 11 Bridge Street, Sydney NSW 2000
Everyone’s favourite Saturday morning ritual is going live – Good Weekend’s The Quiz trivia masters have teamed up with Good Food’s restaurant critics to curate a culinary quiz that will put your knowledge to the test. To keep the teams fair, tables will be sold in blocks of six – so book your tickets with your brains trust and start planning your team name now.
Tickets $140pp incl. snacks, main course and dessert by Rockpool, plus wine and beer.
The Young Chefs Lunch is a Good Food Month legacy that proudly features in every program. It’s the culinary event that shines a light on the up and coming chefs of the city’s best kitchens and provides them with the opportunity to showcase their know-how – and their unique flair. This year, the brief is to go green. Our young chefs will execute a fine plant-based lunch, and we’re more than excited to see what our young guns present.
Tickets $130pp incl. three plant-based courses with wine and beer.
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 AEST Thursday, 17 September 2020 until 9am AEST Thursday, 1 October 2020 or until Citi allocation is sold out.
Limit of 6 tickets per transaction. Tickets must be purchased using a Citi card. Offer is subject to availability, see Good Food Month website for full terms and conditions.
Jessi and Amar Singh’s Kyneton restaurant, Dhaba At The Mill, has reopened its doors following the announcement of amendments to dining restrictions in regional Victoria.
Heading back to where it all began 12 years ago (2008), chef Jessi Singh will be in the kitchen of Dhaba serving up dishes from its most recent menu as well as guest specials from his Melbourne CBD venues Daughter In Law and Mrs Singh.
In addition to the above:
● Dhaba will serve alcohol for the first time including summer cocktails;
● will have added outdoor seating;
● and will run a Dhaba food truck in neighbouring Gisborne every Friday night.
And also:
● $20 Thali (meat, vegan or vegetarian option) offered for brunch/lunch on Saturdays and Sundays from 11:30am.
The quintessential Australian barbeque, entertaining at home, days at the beach and getting ready to go out are all things best done in the company of friends, and BOMBAY SAPPHIRE has now made these occasions even more special with the release of BOMBAY & TONIC 10%, the first ever double serve pre-mixed gin. The perfect addition to the start of a good night with friends, gin lovers can now easily make their favourite drink a double with BOMBAY & TONIC 10%.
Answering the call of the ‘gineration’ movement, who are keeping the ‘ginaissance’ going strong, the release of BOMBAY & TONIC 10% means the world’s number one premium gin can now be enjoyed as a bar-quality Gin & Tonic serve with double the strength and double the flavour, whatever the occasion, and wherever you are. With Australians loving to entertain friends year-round, the BOMBAY & TONIC 10% is the perfect drink to enjoy on the go.
Available in a 4-pack of cans, BOMBAY & TONIC 10% combines a double serve of the brand’s heralded vapour-infused London Dry Gin, balanced with tonic water for a superior taste, and is best enjoyed either straight from the can or poured over ice with a refreshing squeeze of lime. The pre-mixed BOMBAY & TONIC 10% is crafted to showcase the signature juniper and citrus notes of BOMBAY SAPPHIRE gin, without any added artificial flavours or colours.
The new double serve BOMBAY & TONIC 10% also coincides with the release of the perfect party serve of BOMBAY SAPPHIRE with the new BOMBAY & TONIC can 10-pack 5.4%. Both of these new releases follow the launch of the popular BOMBAY & TONIC bottle 4-pack in late 2019.
Available in retailers from mid-September, the BOMBAY & TONIC 10% ABV is available in a can 4-pack for $30, while the party serve BOMBAY & TONIC 5.4% ABV can 10-pack retails for $55.
Publisher’s tasting note:
When a respected brand like BOMBAY SAPPHIRE bases its reputation on a recipe from 1761, you know they are not going to compromise the integrity it has established with any new product launches, and the new double strength BOMBAY & TONIC 10% ABV is absolutely no exception to that philosophy. The carefully selected and exquisitely balanced ten botanicals that have stood the test of time, still shine through in the pre-mixed format readily available in a stylishly presented 4 can pack. With summer just on the horizon, the classic G&T from one of its best exponents is as relevant as ever, and now even more accessible with a level of convenience that speaks to the modern lifestyle.
29th September marks the 40th anniversary of Australia’s most iconic bakery, Bakers Delight. To honour the milestone, it’s toasting the occasion by shouting Aussies 40,000 of the much-loved, signature Cheesymite Scrolls.
While many of us have a personal Bakers Delight favourite – from the beloved Hot Cross Bun and twisted delights, to the innovative Hi-Fibre Low GI Block Loaf – there’s no denying the Cheesymite Scroll has garnered a cult following down under like no other, with approximately 100 million sold in the past 40 years (an average of 30 per hour!). Vegemite fused with melted cheese, could there be anything more Australian?
So for one day only on Tuesday, 29th September, customers across the country can indulge in a FREE Cheesymite Scroll from their local bakery, relishing in the nostalgia of four decades in the baking.
Born and bred from humble beginnings in 1980 by founders Lesley and Roger Gillespie, the business has grown from a single bakery storefront in Hawthorn to more than 650 bakeries worldwide. And it’s fair to say most Australians now live a stone’s throw from their local Bakers Delight – its distinctive burgundy logo and the smell of fresh-baked delights form part of the nation’s collective memory.
The bakery’s launch in 1980 was revolutionary. The Gillespies were baking and selling artisan breads and making them accessible at a time when there were few specialist French bakeries. These days, their offering boasts a mix of traditional and artisan breads that are lovingly baked daily, using flour sourced from Aussie farms and processed by family-owned millers.
Joint CEO Elise Gillespie says she takes great pride in reflecting on the business her family has created, particularly how it has generated opportunities for hundreds of other families throughout Australia and beyond.
“While our presence has continued to grow, seeing the core Gillespie values still filter through each and every store is something we’re really proud of. Some of our franchisees have been with us since inception, and we’ve loved fostering a family-supporting-family model.”
The brand has now become a household name across the country, with this milestone an opportunity to reflect on its rich history while toasting to the next 40 years of bready goodness.
“Bakers Delight has evolved into somewhat of an institution in Australia. It’s likely most of us, both young and old, have a fond food memory that resonates with the brand.
“Whether it’s been a springboard for young Aussies entering the workforce, a ritual pit-stop post-Saturday morning sport, or a key centrepiece on Aussie dinner tables, we all have our own personal connection to Bakers Delight. And we couldn’t be prouder to be intertwined into the everyday Australian fabric and so many Aussie lives,” she concludes.
Family, passion and community underpin Bakers Delight’s recipe to success. Committed to supporting communities, its hundreds of bakeries still provide daily bread donations to local schools, sporting groups and charities across the country.
And if 40 years in business wasn’t reason enough to celebrate, 2020 also marks Bakers Delight’s 20-year partnership with Breast Cancer Network Australia. Raising more than $20 million in funding and services across two decades, of all Bakers Delight’s community initiatives, the partnership is one the organisation is most proud of.
Bakers Delight’s in-store giveaway will be celebrated on 29th September, with customers in all states except Victoria asked to simply mention the Birthday offer in order to redeem. And for Victorians, it will be a random ‘act of delight’ whereby lucky customers making purchases throughout the day could be gifted with the iconically scrumptious product.
Limited to one Cheesymite Scroll per person while stocks last, all Bakers Delight bakeries will have social distancing floor decals and customer limits to ensure COVID-19 Government regulations are followed.
Sailing in with some good news for a city in lockdown, Melbourne’s largest outdoor floating bar and restaurant Arbory Afloat has confirmed it will return to the Yarra River on Monday 26 October.
The much-loved floating bar and eatery will welcome Melburnians back on deck, in line with Victoria’s roadmap and social distancing guidelines for outdoor dining venues. The planned relaunch aims to give hope and confidence to a despondent hospitality industry and be a drawcard for people looking to shake off lockdown fatigue.
This year Arbory Afloat is re-imagined with a laidback and chic aesthetic, drawing inspiration from our own backyard: The Australian Beach House. With fresh coastal interiors, layered with impressive cocktails and the best of local fare on the menu, Arbory Afloat Beach House promises to be a vibrant inner-city, seaside oasis. Featuring bespoke wicker furniture, eclectic patterned upholstery, lime-washed timber finishes, a mix of natural and vibrant coastal colours and an abundance of lush greenery, the venue will be reminiscent of many iconic and inspiring Australian coastal destinations.
The open-air, 69-metre floating bar and restaurant will again be hosting two bars, an upper pool deck, stylish undercover dining area and a boat docking station which will welcome guests who choose to arrive by water.
Championing the very best that Australia has to offer when it comes to food, Executive Chef Nick Bennett has designed a menu of classic and contemporary coastal dishes, taking cues from the Mediterranean with locally sourced produce and ingredients.
The drinks list will see a triumphant return of its exclusive and ever-popular Four Pillars Pink Gin collaboration, alongside summer craft beers. There will be a showcase of amazing local and international wine producers, as well as an extensive cocktail menu with six house-made and mixed cocktails available on tap.
Committed to supporting the arts community year on year, Arbory Afloat Beach House has designed a comprehensive programming layer that responds to the current climate and celebrates local art, performance, music and culture.
Embracing Melbourne’s major events that locals may no longer be able to attend, for the first time Arbory Afloat will host a schedule of all-inclusive, sit-down ticketed events. Kicking off with the Spring Racing Carnival, Melburnians will be invited to enjoy all the action from Flemington LIVE on LED screens, onsite bookies and even Fashions on the Fields. Tickets will go on sale in October.
Arbory Afloat Beach House will open on Monday 26 October from 11am to 1am daily for bookings and walk-ins.
Last week I wrote about al fresco dining, and this week (on 14 September 2020), the Premier of Victoria, Daniel Andrews, announced a financial stimulus package to permit more outdoor dining and provide funds to buy outdoor furniture and convert rooftops and courtyards for al fresco dining in Melbourne.
“If you look at places like New York, they have been able to get their hospitality sector back to something approaching normal, faster than what would otherwise have been the case because they have used the footpath and kerbside parking and taken public space and turned it into pop-up cafés, restaurants, bars,” said Mr Andrews. “That is what we will do. We will change the way the city operates and the suburbs and regional cities.”
This is, of course, great news. Anything that will help kickstart the ailing hospitality industry is very welcome. Modelled on New York’s Open Restaurants program, this new outdoor dining policy is designed to stimulate the hospitality sector. Kerbside dining, footpath cafés, pop-up restaurants in gardens and public spaces will be encouraged with grants and fast-tracked changes to regulations. In New York, where indoor dining is banned, over 9500 venues have been transformed into open-air bars, cafés and restaurants.
Premier Daniel Andrews is hoping this initiative will change the way the city of Melbourne operates and become a popular lasting feature. He has indicated that public spaces, parks and gardens will be made available and some streets and laneways may be closed to traffic to permit outdoor dining and drinking.
However, whilst the Premier has also just announced the relaxation of some restrictions in regional Victoria to take effect this week, the city-focused al fresco package does not come into effect until at least 26 October and is subject to COVID outbreaks coming under control. That’s almost six weeks away and some people say it is too little, too late. Industry groups are concerned – especially with the changes to JobKeeper this month – that many businesses will not survive under the current timeline and restrictions. I guess we will just have to wait a little longer and hope most survive.
Meanwhile, local tourism in other areas is taking off. People are eager to get out and socialise again. Those not in full lockdown, as in Victoria, are getting out and exploring the regions closer to home. Places like the Hunter Valley in NSW and the Scenic Rim in SE Queensland are reporting good tourist numbers, with many places booked out on weekends.
Brian Chesky, the co-founder of Airbnb, forecast a couple of months ago that there will be a redistribution of where people will travel, away from the cities to local communities. He says that people cannot or don’t want to get on planes, they don’t want to go to crowded cities, they don’t want to cross borders, but “what they are willing to do is get in a car and drive a couple of hundred miles to a small community” and support local tourism.
No doubt, regional tourism will see a continued boom as people choose a safer and more convenient form of travel closer to home. This will help stimulate the local economies with plenty of small towns, rural eateries and attractions worth seeking out.
But remember, even in the bush, social distancing still applies. And, of course, if you have flu-like symptoms, stay at home and seek medical advice.
Together we can all stay safe and dine another day.
The organisers of Food & Hospitality Queensland are excited to announce that the show will be returning from 1–2 August 2021 at the Brisbane Convention and Exhibition Centre. It will feature over 160 exhibitors and a series of special events for industry professionals.
“We are seeing real demand for an event that brings the industry back together to reconnect and rebuild,” says Event Director Tim Collett.
“It has been a tough year for everyone, but we know that the food and hospitality industry is resilient and will bounce back. Queensland is ahead of the curve and looking forward to the return of normal trade and the influx of domestic travellers. This show will help everyone be ready.”
Food & Hospitality Queensland is the only dedicated food industry expo in the Sunshine State. Designed to meet the needs of the retail, foodservice and tourism sectors, it was launched in 2018 and was an immediate success with buyers.
“It is a big market that is becoming increasingly sophisticated, and there is no doubt food and hospitality will remain at the core of future developments,” says Collett. “It’s about running the show that people want and need.”
Special events running alongside the show will include the popular Queensland Chef of the Year competition, Brisbane Café School, Aged Care Catering Summit and a new workshop for young chefs looking to supercharge their career.
Dane Nicholson from the Hospitality Superstore says he is looking forward to the show. “The last show gave us a chance to speak with hundreds of new and existing buyers. Next year will be even more important as we help the industry to rebuild, recover and adapt.”
Stand bookings have just opened. Collett says: “we are keeping the show tight and only have room for 160 exhibitors. We want to show the best range of food, drink and equipment. I encourage suppliers wanting to target this market to contact us early to secure their space”.
Visitor registration is also open. Entry is free, but strictly trade only – you must work in a food or hospitality business to attend the show. For more information on exhibiting or visiting go to www.foodandhospitality.com.au or call the food team on 03 9999 5460.
Knock At The Door, Duck and Dive, Dirty Gertie, Man Alive… Time to brush up on your bingo lingo – Tokyo Tina is taking its infamous bingo online with the launch of Bingo Academy Live.
Kicking off this Sunday, 20 September and happening each Sunday thereafter, drag superstar Valerie Hex will be hosting the number-calling, ball-dropping online game via Instagram Live, paired with enough booze, food and fun to put an end to those COVID-induced Sunday blues.
Available for contactless click and collect the day prior from Tokyo Tina, the packs include:
bingo cards
bingo pens
an information card including the rules on how to play
a timeline of the day and Instagram Live login details
a QR code for Tina’s bingo playlist
instructions on how to prepare the Tokyo Tina feast
a cocktail recipe
Players will dine on edamame, cured kingfish, karaage chicken, okonomiyaki Japanese pancake, beef brisket ssam and kimchi fried rice alongside enough liquor for eight Aperol spritzes to ensure all participants keep well hydrated throughout the game.
Allowing friends, family and strangers alike to connect and foster a much-needed sense of community whilst staying socially distanced, Tokyo Tina’s Bingo Academy Live is certain to bring plenty of laughter into the homes of Victorians.
Bingo Academy Live details:
Date: Each Sunday, from September 20
Time: 2:00pm
Price: $150 for two people, including a selection of Tokyo Tina dishes, eight Aperol Spritzes, bingo cards, bingo pens, information card, QR code for a bespoke playlist, and access to the one-hour live stream with Valerie Hex
Pick-up: Contactless click and collect the day prior from Tokyo Tina
The first person to shout ‘BINGO!’ and let Valerie know via Instagram Live will be crowned Bingo King or Queen, walking away with a Hanoi Hannah × Providoor voucher and bragging rights.
Bookings are essential, and can be made for yourself, your best friend, your neighbour, your Mum, your ex, or anyone else in Melbourne you’re madly missing in isolation.
Situated on Shepherd Street, in the heart of Marrickville is The Wood Roaster, one of the most unique speciality coffee roasters in New South Wales and winner of MICE 2020 Silver medal for milk-based coffee and MICE 2020 silver medal for Espresso.
As the name suggests, The Wood Roaster roast their incredible coffee beans over locally sourced, sustainable wood and, notably, are one of only a very few companies in the world to roast coffee this way.
The Wood Roaster team are unwavering in their support of cafés and restaurants in helping to achieve their business and marketing objectives by excellent customer service along with unique, mouth-watering, wood-roasted coffee. They procure, roast, pack, sell and deliver their bespoke coffee to cafés and restaurants both domestically and internationally.
Director, Kim Loupis and his team of passionate coffee artisans have carefully curated a selection of internationally influenced Coffee Blends and Single-Origin Coffees to cater to all types of coffee-drinkers & café owners – from the experienced coffee-holics to the first timers.
Coffee blends include:
Go Nuts
Wood Roaster’s most popular blend – and for good reason. An award-winning blend that combines notes of acidity, nutty overtones, fruity flavours, dark chocolate and honeycomb to finish. Coffee beans include: Colombia Supremo, Ethiopian Yirgacheffe, Sumatra mandheling and PNG Kongo A. MICE 2020 Silver medal for milk-based coffee and MICE 2020 silver medal for Espresso.
Olivia
A staple in their selection, Olivia offers a fruity fusion of English toffee, blackcurrant, caramelised orange and dark chocolate flavours and was created to be enjoyed with regular milk and has specific earthy tones that blend well with both almond and soy milk. Coffee beans include: Rwanda Miribizi, PNG Kongo A and Kenya AB.
Calm Before The Storm
The idea for this blend was created during a long, dreadful blackout in Sydney – this blend definitely knows how to pack a punch with its rich fruity flavours. Coffee beans include: PNG Kongo, Ethiopian Yirgacheffe, Sumatera Aceh Gayo, Kenya AB, Colombian Supremo and Indian Kaapi Royale.
Swiss Water Decaf
A decaf blend that combines darker Mexican and Colombian flavours with a delicious nutty and caramel fragrance. This blend leaves a thick rich crème and a flavour leaving you wanting more. Flavours include honey, roasted macadamia and cocoa.
Winter Blend
One of the newest additions to The Wood Roaster range, this blend is a combination of The Wood Roaster’s favourite beans, which creates an incredible coffee experience. This blend undeniably captures the rich and warm flavours synonymous with winter. Coffee beans include: Brazil Yellow Bourbon, Ethiopian Yirgacheffe and Rwanda Miribizi.
Choc Berry
A personal favourite of The Wood Roaster team, this blend utilises raw sugar, sweet aromas and bold cocoa to perfectly offer a medium to strong acidity, with a lingering taste of dark chocolate.
The Wood Roaster team also offers single-origin coffee beans including:
Single Origin Yirgacheffe
Considered one of the most popular and exotic types of coffee in the world. It’s lightness and addictive aroma makes it the perfect coffee flavour for any coffee enthusiast.
Single Origin Guatemala Pachaya Volcanic
Enriched with fruity flavours and elements of honey and caramel aromas in addition to layers of chocolate. This bean is perfect for those who enjoy notes of citrus and cocoa.
Single Origin Rwanda Coko Honey & Peaberry
Derives from the Gakenke District at an unusually high altitude (2000+ metres above sea level). These beans are packed with juicy citrus flavours that add a real kick to your coffee.
Colombia – Finca Alto Bonito
These beans exhibit intense fruity flavours including raspberry, strawberry, spice and rum and are one of the sweetest single-origin blends in the range, with hints of chocolate due to its Colombian roots.
Brazil – Bela Epoca
One of their cleanest beans that provides a lingering taste of honey and toffee on top of fruity flavours. This bean will leave your mouth watering for more.
It is hard not see why The Go Nuts blend is so popular. The seductive and deeply layered aromatic notes from the four unique origins selected are a perfect sensory pre-cursor for the extremely well-balanced smooth mouthfeel that still delivers the depth and complexity that any serious coffee drinker is seeking. What is also clearly evident, is the high duty of care that has gone into the roasting process to extract the maximum flavour delivery from the astutely chosen beans from Colombia Supremo, Ethiopian Yirgacheffe, Sumatra mandheling and PNG Kongo A.
To celebrate World Dumpling Day on Saturday, 26 September, Oriental Teahouse is holding a digital dumpling masterclass with David Zhou, who will teach dumpling-lovers how to make three simple recipes from a single Dumpling Kit that makes 30 dumplings.
More than just a masterclass – hear about what makes World Dumpling Day so important for the Oriental Teahouse family, having shown their hospitality to dumpling-lovers around Melbourne for over 20 years and counting. Explore dumpling do’s and don’ts, learn the history of dim sum, and how to cook David’s favourite family recipes that honour the humble dumpling.
“Dumplings or dim sum loosely translates to ‘touch of the heart’ in Chinese,” says Restaurateur David Zhou of Oriental Teahouse. “Making food in a meaningful way or from the heart is helpful during this challenging time. Whether you live with your family or by yourself, making food that is special in some way – it’s like yoga or meditation.”
To accompany the masterclass, you can also order a $90 World Dumpling Day hamper, which includes:
DIY prawn and mushroom pack – prawn, mushroom, bamboo shoots, spring onion and sesame (30pc)
DIY veggie pack – bok choy, water chestnut, black mushroom, bamboo shoots, tofu, celery, pumpkin, spring onion and sesame (30pc)
Chef-made pan-fried pork dumplings (20pc)
Chef-made mixed signature dumplings pack – prawn, roast duck, shu mai, veggie, ginger prawn (10pc)
A traditional dumpling basket set
Condiments including a jar of homemade chilli sauce
Link and QR code to David Zhou’s video masterclass – it can be played on mobile, laptop, or casted to the TV
Pre-orders are available now through the Oriental Teahouse website and deliveries will apply to 40km around Melbourne for $10.
Zhou says: “When we were open, I often saw tables with different generations, it was so common. If yum cha can bring people of all ages together – this is what I hope can still be experienced at home with our dumpling packs”.
Cook along to David Zhou’s dumpling masterclass and join him over a glass of wine or a beer as you learn how to perfect recipes like Zhou’s famous wonton soup. There will be guest cameos from some of the Oriental Teahouse clan, including Grandma Zhou, a reminder that dumplings are best shared with your loved ones – over Zoom or IRL.
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.
NOMAD – Surry Hills’ much-loved restaurant and cellar door – will reopen in their original Foster Street home on Tuesday, 20 October.
A fire broke out at NOMAD last September, causing severe damage throughout the venue. Owners Al and Rebecca Yazbek have since undergone extensive renovations to the venue. The new-look NOMAD features a larger kitchen, twice as much seating around the open kitchen, and the new addition of a stand-alone deli.
Jacqui Challinor, Rebecca Yazbek + Al Yazbek
Executive Chef Jacqui Challinor will create a menu that centres around the signature wood-fired oven. Jacqui says, “I’m so happy to have the fire back so it’s no surprise it’s the primary focus of the new menu. There’s a lot of new dishes we’re working on, but the staples have remained, some with a few little updates and tweaks. The heart and soul of NOMAD’s food will stay the same”.
Signature menu items to return include a more extensive house-cured charcuterie selection; smoked ocean trout basturma; haloumi; date-glazed wagyu tongue; and olive oil ice-cream sandwich with sesame, pistachio and honeycomb.
Kingfish Ceviche
Image Credit: Petrina Tinslay
The launch of The NOMAD Deli will feature a range of take-home products, changing weekly. Choose from a selection of house-cured meats, dips, marinated preserves, as well as chocolate fudge brownies and cookie dough that you can make at home. The wine list will be available to take home and delivery, still with a focus on small producers from Australia and beyond. “We’ve extended our cellar capacity and with more back vintages becoming available, we’re taking the opportunity to offer our diners a more extensive list.”
The restaurant’s vibe and feel will remain much the same as before, however Rebecca has worked on the design to make NOMAD feel a little more grown up. The kitchen’s custom-made wood-fired oven returns and the charcoal grill has doubled in size – so more opportunities for the kitchen team to cook over fire. The kitchen counter seating now wraps around the entire space and has been extended to 30 seats. The original chairs and tables have all been restored, with extra banquette seating in a deep, plush, green leather.
Zucchini Flowers, Pecorino, Truffle Honey
Rebecca says, “Our core team have all been with us for a minimum of five years so we’re all ready to take the step up in terms of refinement, as well as quality and delivery to our clientele.
Seating capacity for NOMAD is 200, with 110 during current COVID-10 restrictions.
NOMAD will open for dinner seven nights a week, and lunch, Friday to Sunday.
Reservations are available via nomadwine.com.au or on 02 9280 3395.
Leading global catering equipment supplier Nisbets Group has announced the appointment of Michael Micallef as Managing Director, Nisbets Australia and New Zealand.
Nisbets, founded in the UK in 1983, expanded to Australia in 2010. Nisbets is considered one of the UK’s 1000 Inspiring Companies and has rated third overall in the UK’s top 50 companies for customer service.
Peter Sephton, Vice Chairman and group leader, says, “Nisbets is a world leader in catering equipment supplies. We have international presence across the UK, Europe, Australia and New Zealand, with hundreds of thousands of customers and 32,000 world class products available next day through the internet, retail stores and via mail order”.
Sephton went on to say, ‘’We saw in Michael a great leader, one who inspires teams, suppliers and customers, knows the region and understands the customer-supplier-internal staff triangle that is so key to our business. We think Michael is a fantastic commercially astute leader, who can harness the opportunity that Australia and New Zealand present to us to provide high quality catering supply equipment at affordable prices, to a diverse market place through our multiple channels”.
Adds Michael: “This is a great opportunity to be working with a market leader like Nisbets and to be responsible for its growth and expansion. I aim to make Nisbets Australia and New Zealand the leading kitchen and catering equipment supplier and an outstanding company and employer in the region.
“The hospitality and Food Service industry is a very exciting industry to be a part of. At Nisbets, we will place a renewed lens on the end-to-end customer experience, through our talented workforce, ensuring our brand caters through partnership to the needs of a very diverse and currently challenged market.
“Nisbets stocks an extensive, ever expanding range for both front-of-house and back-of-house, everything from refrigeration to crockery. We have our own brands as well as third-party brands.”
So, maybe you haven’t been able to jaunt off to Italy for a spring fling, but you can still enjoy a little Italian primavera closer to home with new seasonal menu additions and refreshing punch bowl cocktails at Fratelli Fresh. The Spring Fling selection is available on the à la carte menu at Fratelli Fresh Crows Nest, Darling Harbour, Entertainment Quarter, Miranda and Manly from Thursday, 17 September until mid-November.
Already available are $1.50 Sydney Rock oysters, served with red wine mignonette and on offer every day until Wednesday, 30 September.
Eggplant, capsicum, red onion, provolone, goat’s cheese, basil $27
Prosciutto, tomato, stracciatella, basil $29
Mushroom, bresaola, watercress, mozzarella $30
A trio of sparkling punch bowl cocktails make their debut this spring ($29). Designed to share, each fresh fruit and fizz-filled punch bowl is served with a mini ladle and glassware to fill.
Gin Berry Bliss delivers a splash of spring with a blitz of fresh blueberries, strawberries and raspberries, gin and the fizzy lift of Prosecco.
Tropical Escape is a seasonal boost of fresh pineapple, mango and passionfruit with a bubbly base of Prosecco and white rum.
Watermelon Rosé is an aromatic fusion of fresh watermelon, grapefruit and mint with delicate rosé wine, a kick of vodka, and a sparkle of Prosecco.
A collection of Fratelli’s eight best-selling spritzes is also available throughout spring, including Coco Loco, It Takes Two to Mango, Peach Time and Passion Blogger ($16 each).
Fratelli Fresh Culinary Director Gabor Denes said: “Our springtime dishes are a celebration of sensational seafood, the seasonal harvest, aromatic herbs, and light flavours.
“Paired with our fruit-packed, fizzy punch bowls, the menu is a great way for friends and family to enjoy a sunny get-together as the weather warms up.”
Children aged 12 and under can eat for free from the Fratelli Fresh Kids’ Menu daily, when accompanied by a paying adult.
Australia has been in a bit of a tailspin lately. The fires, the pandemic, the lockdowns and now a recession – it all adds up to a pretty stressful year so far.
Whilst reports show that anxiety, panic, depression, anger, confusion, uncertainty and financial stress affect up to 35% of the community, under the conditions of a pandemic, health care workers, teachers and essential workers often hold added pressures, meaning the struggle can be more intense.
No.5 Restaurant and Bar decided that they wanted to play a small part in bringing some connection, joy and positivity to Australians who have been struggling because of COVID-19. To do that, they’ve launched their unique ‘Pay it Forward’ initiative.
The Pay it Forward initiative is designed to do exactly what it says it is. When patrons visit No.5, they’ll be given the opportunity to leave a special ‘tip’ after their meal. 100% of those tips will go towards a fund, designed to say ‘thank you and we’re with you’ to Australians who are doing it tough at the moment. For every $100 that’s received, No.5 will cover a Chef’s Tasting menu and glass of wine for two at No.5 (valued at over $150).
Head Chef Emrys Jones says, ‘One of the most unique things about No.5 is our focus on people. Our bar and restaurant were originally started because the owners, the Jacksons, wanted a warm and welcoming environment where they could share good food and bring people together. Pay it Forward is another way to do just that’.
How do you get involved?
To donate, simply dine at No.5 between now and 31 December and when asked, leave a tip for the #payitforwardno5 campaign.
To nominate, simply follow No.5 on social media (Facebook/Instagram) and watch out for the #payitforwardno5 posts. Then, you simply tag someone they know who is doing it tough, whilst also using the hashtag on your post.
And who can you nominate? Well, that’s up you. It might be someone who has lost their job due to closures, a healthcare worker who is feeling burned out by extended shifts or someone who has sadly lost a loved one to the pandemic. The fund is designed to give back to those who are really doing it tough at the moment.
No. 5 believes that in times like this, it’s that kindness that really makes the difference.
‘At the end of the day, it’s the fact that so many different individuals have expressed their concern and care through donating that makes this a really special initiative’, says Emrys. ‘People who need support may need a meal, but more likely they need that boost that comes from feeling appreciated and seen.’
Located in a converted gem-polishing factory in Sydney’s Inner West, the No.5 menu champions the local, sustainable and seasonal, and is especially focused on great Australian ingredients. You can often find Emrys foraging along the coastal walk between Bondi and Bronte to find truly local ingredients for the No.5 menu, including nasturtiums, seaweed and Warrigal greens. They also use sustainable cooking oil and artisan goods from local producers. Pay it Forward is another aspect of that community focus.
‘We’ve always been focused on Australia. This initiative is a way we can do a small part to help Australians’, says Emrys.
To find out more about this initiative, and how to get involved, get in touch with No.5.
Aussie favourites Gaytime, Vovo, Lamingtons and more, reimagined by Koko.
Artisan chocolatier, Koko Black, has released its latest chocolate range – the Australian Classics Collection, a new product range that celebrates beloved Australiana classics with an exciting Koko twist. While the world navigates uncharted territory, Koko Black’s newest range serves as an optimistic reminder to Australians of the good times past, as well as the good times still ahead.
Taking cues from Australia’s nostalgic golden days, Koko Black has taken much-loved, classic flavours, ingredients and emotions, reimagining them in their own unique contemporary way and creating new moments of joy in the process.
The Koko Black Australian Classic Collection includes:
Gaytime Goldies – Single Bar, $6.00 / 3 Pack, $17.90
Mostly sweet but slightly salty; mostly milky, sometimes malty. An oldie and a goldie, to remind Australians of sunny afternoons and ice-creams that melted far too quickly. Vanilla and malted caramel ganache, dipped in dark chocolate and sprinkled with hazelnuts.
Koko Vovo – Single Bar, $6.00 / 3 Pack, $17.90
A trip down memory lane to the biscuit jar at Grandma’s house. All the flavours of sweet afternoons, and everything nice dunked in tea! Milk chocolate coated biscuit topped with strawberry rosewater marshmallow, raspberry jelly and coconut.
Jam Wagons – Single Bar, $6.00 / 3 Pack, $17.90
An iconic sandwich of marshmallow, chocolate, jam and biscuit. Tastes like tuckshop treats and wheelies outside the milk bar. Crumbly biscuit batons topped with marshmallow and raspberry jam coated in milk chocolate.
Honey Joys (Milk and 54% Dark Chocolate) – $15.90 per packet
A party-time favourite returns to capture the golden memories of crispy cornflakes and patty pans. Crunchy cornflakes and sticky honey, mixed in creamy milk chocolate or decadent dark chocolate.
Koko Crackles – In Between 130g, $15.90 / Slab 220g, $24.90
Forever young, but a little bit grown up, Koko Black’s Koko Crackles will remind Australians of the first time in the kitchen full of sugar-highs. Crispy rice bubbles with caramelised coconut and white chocolate, dipped in dark chocolate.
Lamington Slice – In Between 150g, $15.90 / Slab 220g, $24.90
Koko’s own take on a classic little cake. Fluffy, sweet morsels to recreate memories of roadside bakeries, school fetes and happy days. Dreamy chocolate marshmallow and raspberry jelly dipped in dark chocolate and dusted with coconut.
An ‘Ultimate Classic Collection Hamper’ featuring all products in the Australian Classics range will also be available to purchase online for $169.
Remco Brigou, Head Chocolatier and Product Innovation Manager at Koko Black said, “Every single person has memories they can look back to as the ‘good old days’ – where milk bars were on every corner, and where summers were filled with memories of birthday parties, fetes and trips to the tuckshop. We want our Australian Classics Collection to reinvent these moments in a contemporary way, making people feel those fond Australian memories are here. That the golden days are now, and that you’re never too old to feel young again.”
The Koko Black limited-edition Australian Classic Collection will be available to purchase online from September 10 and in-store at all Koko Black locations on September 24 for a short time only.
This September will mark the 10-year anniversary for Three Blue Ducks, a group of six mates who share a love of food and the surf. On Wednesday, 23 September, the Ducks will come together and celebrate with a special dinner in Rosebery, cooking alongside some of their dearest friends and alumni. Following the dinner, Bronte will also showcase its 2010 opening menu for one week, across breakfast, lunch and dinner.
An idea born from the surf and anchored in cafe culture, the Three Blue Ducks is made up of Mark LaBrooy, Darren Robertson, Andy Allen, Chris Sorrell, Sam Reid-Boquist and Jeff Bennett, who all share the same desire to offer a more sustainable and ethical approach to Australian dining. Despite the growing number of owners over the years, and growing from one venue to four (with a fifth on its way), their ethos remains the same: encouraging their community to “grow what you can, buy food mindfully, buy it locally, cook it thoughtfully and waste nothing where you can”.
Three Blue Ducks will use the 10th birthday as an opportunity to gather their community and thank them for their ongoing support over the years, particularly in the wake of what has been a tumultuous year for the hospitality industry.
“It’s crazy to think about how far we’ve come and how lucky we are, particularly off the back of such a challenging year for our industry. What started out as a couple of kids in the surf dreaming up a future has grown beyond anything we could have expected. When we first launched back in 2010, we had one 18-seat venue staffed with our friends, family and anyone else we could rope in – and to look at where we are now, we just feel really fortunate to be celebrating with a community that welcomed us from the beginning.” – Mark LaBrooy.
Image credit: Nikki To
On 23 September the team will be joined by a group of Ducks alumni, including Luke Powell (LP’s Quality Meats), Mike Clift (ex-Rockpool), Jemma Whiteman (Café Paci) and Shannon Debreceny (Victor Churchill). Together with Andy, Mark and Darren, they’ll serve a four-course feast made using fresh, sustainable and locally sourced ingredients, including welcome drink on arrival for $95pp. Sparkling wines will be available courtesy of Cape Jaffa, with the team from Young Henrys supplying beers. Chris, Jeff and Sam will join the chefs on-site for the evening, with all six owners sharing hosting duties and stories from the archives. In line with current capacity restrictions, the evening will be made available to 110 diners.
“We’ve always been so lucky to work with an incredible crew at the Ducks, from our staff through to our suppliers. We couldn’t think of a better way to celebrate 10 years, than bringing those people back together” – Darren Robertson.
Alongside the dinner, the Ducks will also bring back their 2010 Bronte opening menu for one week only, treating guests to a time capsule dining experience between 21st–27th September. The menu will span breakfast, lunch and dinner with menu highlights including their crowd favourite bacon and egg roll made with organic eggs, pimento salsa and hollandaise sauce; calamari with smoked corn, dashi jelly and chawanmushi custard; twice-cooked chilli jam duck with spicy Chinese broccolini and herb salad, as well as smoked potato ice cream with chocolate cookie and dessert lime granita. Guests dining Friday and Saturday evening will also enjoy a complimentary glass of Cape Jaffa sparkling to celebrate a decade at Bronte.
Three Blue Ducks 10-year anniversary dinner will take place in the Rosebery venue on 23rd September.
Chin Chin Melbourne is headed to the Mornington Peninsula for the first time ever, delivering its popular ‘Make Me Feed Me’ packs for the ultimate Chin Chin feast at home for one day only.
The Melbourne icon has done all the hard work and packed all your favourite dishes so you can enjoy Chin Chin at home. Peninsula locals in lockdown can get their mitts out and whip up delicious dishes, including Penang Curry of Duck Maryland, Slow-Cooked Lamb Shoulder, Whole Roast Eggplant and more.
Those feeling thirsty can make it a party and add cocktails for some extra fun, with bottled cocktails including Chamomile Collins, Radio Silence, Soju Bomb, Pineapple Penicillin and Apricot Negroni.
More details and pre-orders are available via www.chinchin.melbourne/whats-on/mornington-mmfm-delivery/, with orders cut off on Wednesday, 16 September at 11:59pm. The packs will be delivered on Friday, 18 September between 7am and 6pm, with SMS tracking provided for all orders.
Chin Chin ‘Make Me Feed Me’ packs are available for $69.50 per person (minimum two people) and bottled cocktails are available for $10 per person. Delivery is a flat fee of $15.
Around the world, restaurant openings are being disrupted due to the spread of COVID-19. The hospitality industry is struggling, and restaurateurs are keen to get back to work. Meanwhile, everyone is eager to get out and socialise once again.
In short, we are over it!!
But we are still cautious. Whilst we want to go out, it is safer to stay home. Social distancing sometimes gets forgotten. And restaurants are hotspots. The very nature of dining out – large numbers of people, sitting together for an extended period, sharing food, talking and laughing – means we have to be careful to minimise COVID-19 transmission. This can be made worse when dining indoors, due to air circulation, air-conditioning and tight spaces.
This is why restaurants, cafés, pubs, etc., are required to have a COVID-19 safety plan, including a means of registering personal contact details of all guests for possible future track and tracing. NSW Health defines a “close contact” for possible COVID-19 transmission to be someone who has been face-to-face with a confirmed case for at least 15 minutes or in the same enclosed space for two hours or more while that person was infectious. This makes restaurants a risk.
The Victorian Government has recently revealed its roadmap for reopening, which includes “predominantly outdoor seated service” in Stage 3. This is because, when combined with proper social distancing, table spacing and sanitisation, being outdoors can help reduce the risk of contracting COVID-19.
So al fresco dining is now in demand! Luckily, Australians love to eat outdoors – and our climate is generally conducive to al fresco dining. Most councils are agreeable to permitting street dining outside of cafés and restaurants. Indeed, in some places, the authorities are closing a lane of traffic to extend the pedestrian and dining areas, encouraging sidewalk cafés. Restaurants are popping up in gardens, with tables well-spaced between garden beds, trees and plants. Rooftops, courtyards, bowling greens and even carparks, are being turned into spacious al fresco dining – some with kitchens operating from shipping containers, caravans, and even boats. Open-air dining is now in vogue.
But remember, social distancing still applies. That is at least 1.5m between people, not just tables (see my article on Social Distancing, 1 August 2020 here).
Make sure you wash and sanitise your hands after touching surfaces. Make sure the restaurant has a COVID-19 safety plan. Make sure your (and others) details are registered so effective contact tracing can be done (this is in your interests). And if the restaurant is crowded, without proper physical distancing, go somewhere else.
And, of course, if you have flu-like symptoms, stay at home and seek medical advice.
Together we can all stay safe and dine another day.
The Wood Roaster team have come up with a completely new cocktail for people to make at home … one that combines some favourite ingredients – coffee and rum – and supports local Aussie businesses
The cocktail is a collaborative effort between Sydney locals, The Wood Roaster and BRIX, and uses 100% Aussie-made products (#supportlocal). The Wood Roaster approached the BRIX team to help them create something delicious. BRIX worked with the flavour profile of TWR’s unique coffee, and came up with the Wood & Brix cocktail.
Once the cocktail was designed, Jamie Fleming (ex-Masterchef Australia 2014 contestant and owner of Alba Bar & Delicatessen in Queensland) was asked to whip it up. Jamie spent four years judging world-class cocktails so they thought he’d be a great person to test the recipe.
This brand new cocktail has some amazing Australian-based products, so supports local Aussie businesses, whilst also tasting amazing!
Ovolo Group continues its expansion with the announcement of Ovolo South Yarra. The latest addition to its collection of ever-growing hotels is located right near the famed intersection of Toorak Road and Chapel Street in Melbourne’s cultural hub of South Yarra.
Blending past, present and progressive, a place where retro chic and pop art meet. Taking design cues from the days of disco, rock gods and 70s glamour – all mods and zero cons.
At the heart of the 123 rooms and suites is Ovolo’s ‘effortless living’ philosophy, experienced through seamless technology integration and intuitive design. Each room will infuse retro-plush, with accents of chrome and colour, including four Rockstar suites all named after the era’s most iconic lyrical lovers. They display an injection of energy through custom bold graphic wallpapers that jump off the walls, feature bespoke joinery pieces and plush pattern-heavy furnishings.
Director & Designer of Luchetti Krelle, Rachel Luchetti said Ovolo South Yarra is a mix of ‘mod’ and ‘retrofuturism’.
“Retrofuturism explores the themes of tension between past and future and the nostalgia of those eras is appropriated with integrated modern art installations and collaborations with local and international artists.”
Guests and diners will be able to feed their souls at a unique Ovolo kitchen & bar concept, which will be inspired by fresh and locally sourced produce, ethical eating, and conscious cuisine. Alongside, seasonal cocktails and wines sourced from some of Australia’s most progressive producers will also feature.
Commenting on the new hotel development, Founder & CEO of Ovolo Group, Girish Jhunjhnuwala said it will be anything but under-the-radar!
“Ovolo South Yarra will set the scene for an extraordinary hotel experience embodying Ovolo’s philosophy of connecting with its customers emotionally and will complement the local cultural scene through its art, design and unique restaurant concept,” he said. “We are excited to see this hotel come to life alongside our other development in Bali, Mamaka By Ovolo.”
Ovolo South Yarra is in the heart of South Yarra, a cosmopolitan corner of Melbourne. It has always had a reputation for setting trends as a cultural hub of food, art and fashion – it will be the ultimate place for stepping out in style and living life as it should be.
Ovolo South Yarra is located at 230 Toorak Road, South Yarra and will launch in the 1st quarter of 2021.
A refreshing way to enjoy BACARDÍ’s latest addition to the range.
BACARDÍ is spicing things up with the launch of BACARDÍ Spiced. BACARDÍ Spiced is a spirit drink made with gold rum mellowed in charred American Oak for a hint of smokiness and blended with natural flavours and spices, including vanilla, nutmeg and cinnamon, for a bold, yet smooth taste. BACARDÍ Spiced is a versatile drink that can be enjoyed with a classic mixer like cola, or in Pina Colada or Mojito cocktails. Here’s a recipe for Spiced Mojito:
SPICED MOJITO
Ingredients:
60ml BACARDÍ Spiced
4 lime wedges
2 tsp castor sugar
8 mint leaves
Topped soda water (max 30ml)
Garnish: mint sprig
Method:
Take the lime wedges and squeeze them in a highball glass. Gently press together the limes and sugar.
Bruise the mint leaves by clapping them between your palms, rub them on the rim of the glass and drop them in.
Half fill the glass with crushed ice, add the BACARDÍ Spiced and stir.
Top with crushed ice, soda water and the mint sprig.
BACARDÍ Spiced rum is available at Dan Murphy’s, BWS and select independent retailers – RRP $48.00.
For more information on BACARDÍ rum and cocktail recipes, visit www.BACARDI.com
OK. So, there is a lot of bad news … fuelled to an extent by the media, and fanned by rumour and social media. Yet whilst living in fear of COVID-19, Australia is still in a better position than much of the rest of the world. But with fear, there is uncertainty.
As a second COVID-19 wave affects parts of Australia, people understandably wonder just how bad things are going to get. However, Australia is lucky, being able to tackle the outbreak with insights and resources learned from other countries. Notwithstanding the recent outbreaks, we have controlled and contained the virus well. Our infection rate and deaths are relatively low by worldwide comparison. And Australians are, generally, still mindful of one another and are doing the right thing. We are testing. Our track and tracing is good. Our hospitals are coping. But until a vaccine is found, uncertainty is the new normal.
Uncertainty is all around us. Uncertainty about the economy, employment and health. Uncertainty about the future. The very basic of human needs include food, water, shelter and security. Personal safety, including our health, is a vital need. We all desire a sense of control over our lives. But COVID-19 has robbed us of our sense of control. This has created anxiety, stress and irrational behaviours usually associated with deprivation. For example, panic buying of toilet paper and hoarding basic necessities, highlights the unpredictable future we now find ourselves facing and provides us with a small amount of control.
Everyone is different and some can tolerate the uncertainty more than others. For me – a slightly OCD introvert – the lockdowns and isolation are not a major issue. I’ve been trying to self-isolate for many years! But the lack of ability to forward plan and organise things is distressing. I like to make lists and be organised. This is hard when things, out of my control, change quickly. For my partner – a spontaneous extrovert – being unable to socialise and mix with family and friends is a challenge. Being stuck at home with me is probably worse! For both of us, having to cancel a family gathering for a 90th birthday, at the last minute, due to changes in gathering restrictions, is frustrating, not to mention costly.
Uncertainty has major implications for business, especially hospitality and retail. Not knowing when you can re-open. Not knowing how many guests you will have. Not knowing if you will have to shut again. When a shopping precinct is named and implicated in a COVID-19 case, business can fall by 90 per cent. Shops and restaurants not immediately involved in the outbreak are still affected by the naming. With every outbreak of COVID-19, there is an erosion of public and consumer confidence.
Isolation, uncertainty, fear and lack of control cause anxiety, stress, confusion and anger. Wearing masks, using sanitiser and social distancing are now facts of life. We need to accept the things we cannot change and focus on the things we can. It is important to recognise these changes and respond in positive and productive ways.
Concerns about social distancing, the safety of public transport and working from home are turning once bustling precincts into ghost towns. Hospitality is, by its very nature, the business of getting people together. Hospitality is the act of generously providing care and kindness to whomever is in need. And the serving of food is one of the most hospitable acts. But in this new world, hospitality has been hit hard.
Running and working in restaurants has always been tough. The hours are long and unsociable. Most kitchens are “pressure cookers” fuelled by stress and adrenalin. Depression and anxiety are well-known issues in the hospitality industry. It is more important than ever to ensure that we are all OK.
Stress and mental health problems used to affect one in three people. This is probably now higher during these uncertain times. But mental health issues can be managed like any other.
The Australian Government has published a guide to looking after your mental health during COVID-19 uncertainty. You will find it here.
In short – focus on the things you can control, be positive and look after yourself and others. Ask your friends, family and colleagues – are you OK???
And remember, it’s OK not to be!
It is perfectly normal to have worries, to have some anxiety and feel a bit unsure of what is happening. You may feel tired, a bit tense or have trouble sleeping. Things are not normal. Our worries and problems feel heavy, and the days go by slowly.But if these symptoms get worse, you should talk to family and friends. Share your worries. Seek help if you are concerned or not coping.
Thursday, 10 September is R U OK? Day. This is a day to reach out to your mates to check that they are OK – something you should do often. It is a day to promote the “R U OK?”message (ruok.org.au), that is, the need to start a conversation to ensure everyone around you IS OK and coping. Do this every day or every week. And listen!
There are glimmers of hope and together we can all get through this, and live to dine another day.
Ring the bells that still can ring. Forget your perfect offering. There is a crack in everything. That’s how the light gets in. ~ Leonard Cohen, “Anthem”, 1992
By Jeremy Ryland. 28 August 2020
Image: Glimmers of Hope: Photo by Jeremy Ryland at Musée d’art contemporain de Montréal
