Category: SYDNEY

Eat cheap in Sydney with Dimmi this July

Food

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Posted: 02/07/2018

July is a quiet time in restaurants around the country. With it being winter, cold, miserable and nothing but stay-at-home-worthy, Dimmi is taking the bull by the horns and throwing down a 50% discount on many of the country’s most beloved restaurants. From 2-31 July, Dimmi’s access to the hottest restaurants ensures that every social occasion is covered; catch up with friends for dinner at Longrain in Sydney, in Queensland book a mid-week lunch at Comuna Catina, Adelaide residents can enjoy a long lunch at The Kitchen Door or indulge the taste buds with dinner at Melbourne’s St Luja. Here are some of the restaurants participating for you to get excited about… SA Lindes Lane Bar & Eatery Rigoni’s Bistro The Kitchen Door Level One @ Electra House QLD Caffe Primavera Comuna Catina Motion Bar and Grill Moda Restaurant VIC Henry and the Fox Hunter & Barrel – Eastland Time Out Fed Square St Luja NSW Longrain Fratelli Fresh Manta Restaurant & Bar Berowra Waters Inn WA The Harbour Master Julio’s Hunter & Barrel Whitford City Tom’s Italian Reservations open on Monday 2 July via the Dimmi website and the Dimmi app!

Category: ADELAIDE, BRISBANE, CITIES, FOOD & DRINK, HOBART, LIFESTYLE, MELBOURNE, SYDNEY

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Sydney has a new restaurant, Apera in Castlecrag

Apera tables

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Updated: 08/11/2018

A little bit north of Sydney lies Apera, which is the newest restaurant addition to its area and arguably the best. And here’s why: The restaurant is new to Sydney, in Castlecrag, about 25 minutes north of Sydney and sports a menu led by Jenny Shaw and Ryan Blagrove, who have drawn upon a plethora of local and international experience to produce a seasonal menu of uniquely Australian dishes. Jenny comes from the likes of the Palisade Hotel and Ryan’s history at The Queensbury by Marco White, means what they offer together is something truly sensational. At apera, it’s all guided by the chefs’ shared and evident love of Australian produce and commitment to sourcing ingredients as locally and ethically as possibly. Their short, but ever-changing shared dining menu features a selection of small plates to start, alongside rotisserie and wood-fired mains – the latter being a nod to their childhood summers spent cooking over campfires. Think Sydney rock oysters with finger lime and Tasmanian pepper, New South Wales clams with samphire and nduja oil, cauliflower with Birch’s Bay manchego, sage and Riverina hazelnuts, Cowra pasture-fed lamb shoulder with Warrigal greens and chimichurri, and Bannockburn salted chicken. Native ingredients also shine in the desserts with red gum fired pear, lavender crumble, vanilla ice cream and iron bark honey; rhubarb, lemon curd, shortbread and river mint; and chocolate mousse, mandarin, hazelnut and wattleseed praline. With an interior that is as stunning as the food is sumptuous, Apera is all about the bar, the comunal dining spaces, the outdoor picnic option and the native flora, all an homage to the Australian lifestyle. It was inspired by the site’s history as a florist… Read More

Category: CITIES, FOOD & DRINK, LIFESTYLE, SYDNEY

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Top 5 tips to the perfect poutine by the Stuffed Beaver restaurant

Poutine

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Posted: 27/06/2018

If there’s one of the best exports from Canada the world needs to know more about, it’s poutine. Potato chip, cheese curd and gravy, it’s possibly the best creation of food ever since the damn of time (opinion) and something you can even try cooking at home now thanks to the Crows Nest masters of it, the Stuffed Beaver in Sydney. Here are their top 5 pro tips to making the morsels. 1. Make sure your Dam gravy is the right consistency.  It should be medium thickness so it pours nicely just like nana did on her roast veggies 2. Make sure you use Dam thick cut fries like steak fries and make sure you cook them dam well done so they are Dam golden and crunchy.  That way they will retain the crunch to the end! 3. Make sure you use a Dam good quality cheese like a fior de latte mozzarella or even buffalo mozzarella if you feel like a Dam tasty gooey experience. You can make you own cheese curd if you like! 4. Pimp your dam poutine!  You can pimp It with anything!!!  Try the 3 little pigs with chopped Frankfurt, crispy bacon and pulled pork!!  You will be a dam happy little piggy at the end of that meal. 5. Remember not to burn your dam mouth when you eat on them. Blow little piggies! Or if you can’t be bothered giving it a DIY job, try celebrating Canada Day with the masters of it this July. WHAT:  Celebrate Canada Day at Stuffed… Read More

Category: CITIES, FOOD & DRINK, LIFESTYLE, SYDNEY

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What Maggie Beer, Dame Nellie Melba and soprano Jessica Pratt all have in common

Maggie Beer Jessica Pratt Opera

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Posted: 25/06/2018

It was the iconic Dame Nellie Melba who started the trend at the height of her career and has since left the trend unmatched. Until now. Australia’s favourite kitchen legend, Maggie Beer has joined forces with the Sydney Opera House to craft a dessert – much like in the way of the famed ‘peach Melba’ after the Dame herself – after soprano Jessica Pratt thanks largely to her debut this season as the lead in the Lucia Di Lamermoor production by Opera Australia this month. When Dame Nellie Melba was at the height of her worldwide fame in 1892, legendary French chef, Auguste Escoffier of the Savoy Hotel created a dessert in her honour, especially for a dinner party held by the Duke of Orlèans and named it Peach Melba. To be served at Aria by Matt Moran on Sydney’s Circular Quay, Maggie and Matt will serve her creation, aptly named La Dolce Jessica by Maggie Beer during Jessica’s season of Lucia di Lammermoor. The bougie dessert is a decadent deconstructed trifle, the dessert consists of a lemon curd base, fresh raspberries and raspberry jelly, crystallised macadamia nuts, an Amaretto crumb, and toffee tuile. Find out more about Aria and the latest production by Opera Australia at their websites.

Category: ARTS & CULTURE, CITIES, FOOD & DRINK, LIFESTYLE, OPERA, SYDNEY

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What to know about Lucia Di Lamermoor this season by Opera Australia

Lucia Di Lamermoor Opera

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Updated: 25/06/2018

Opera Australia’s Sydney winter season has kicked-off and first cab off the rank is the renowned Lucia Di Lamermoor by Donizetti back in the 19th Century. Here’s what to know about this season’s production by Opera Australia and director, John Doyle. What is the story about? A tale of love, not well-received, resulting in the gradual decline into insanity. Lucia is truly, madly, deeply in love with a man her whole family despises. When her brother Enrico discovers their love, he is furious, and devises a plot to drive the lovers apart. He does it without thought for her heart, but it is Lucia’s mind that will pay the price for his actions. What is the big music you’ll know from the performance? The tale is known for a lot of reasons, but musically, it’s the sextet, ‘Chi mi frena tal momento’, that probably deserves the title of biggest hit. It’s the aria known for its positioning in the most pivotal point of the production, taking place happens at the height of the story and all of the emotional and dramatic tension of the opera is caught up in this lovely, complex ensemble, as each of the characters sing of their part in the tragedy that is to follow. Have a listen below… For more about Lucia Di Lamermoor and to get yourself a seat, try Opera Australia here.

Category: ARTS & CULTURE, CITIES, LIFESTYLE, OPERA, SYDNEY

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IKEA Australia just announced its first take back service to upcycle your old pieces

Ikea Tom Dixon UTS Delaktig couch 1

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Updated: 16/11/2022

If IKEA isn’t doing awesome collaboration-after-collaboration with designers from all over the world, or giving students a creative leg-up, they’re usually kicking goals in other ways. And this June is no exception with the furniture retail giant announcing that it is introducing the first ‘take back’ furniture scheme for customers ever. What does that mean? Well, by joining the sustainability and environmentally friendly bandwagon that everyone is on these days, IKEA will allow Sydney customers (for the moment) to give their unwanted IKEA furniture a second life by returning it to the IKEA for it to be sold on to a new customer. You can wave ‘goodbye’ to Facebook Marketplace! Underpinning importance of the circular economy, IKEA is also unveiling its first ever Circular Living pop-up store at IKEA Tempe this month, which will be open for eight weeks, giving you an in-depth look at the recyclable and renewable materials that make up their favourite IKEA products. All this was brought on by IKEA’s people and planet positive report from 2018, which revealed that it’s possible Aussies have thrown away 13.5 million pieces of furniture that could be recycled, reused or repaired and given a second life. The findings show Australians are being more wasteful than they intend to – with half the population (56%) having thrown out furniture in the last 12 months, even though a quarter would have it if they knew how to repair or reuse it. It’s pretty shocking stuff. But, what do you get for returning your old furniture?  IKEA is sweetening the deal with the whole idea. Not only do you get to minimise… Read More

Category: CITIES, FEATURES, INTERIORS, LIFESTYLE, SYDNEY

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The new menu at Cafe Del Mar, Sydney offers a bit of Mediterranean magic

Group Executive Chef Damien Brassel Cafe Del Mar Sydney

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Updated: 08/11/2018

Cafe Del Mar is one brand name known around the world for al fresco day parties, good eating and quality drinks and this season, alongside VIVID Sydney, their new menu at the Darling Harbour location is one to be more than well-received. The a la carte menu offers staples you’d expect from an oceanside venue with large-but-stylish interiors and a balcony with a view of one of the city of Sydney’s most frequented tourist venues. With a menu inspired by the local cuisines of the Mediterranean basin, coupled with refined techniques befitting a kitchen that can cater for hundreds in any one session, the new winter menu at Cafe Del Mar Sydney ticks all the boxes. It’s been developed by the executive chef, Damien Brassel, whose 20+ years’ experience has contributed to a stellar line-up of quality fare. Couple that with the man at the pass, head chef Peter Hutchinson and it’s over decades’ experience that adds to the renowned vibe of the waterside restaurant and bar. MEET THE CHEFS! We have an exciting new team of Chefs who have worked in some outstanding restaurants around the world, and are bringing their skills and creativity to the kitchen at Cafe del Mar Sydney! . Our Group Executive Chef Damien Brassel has created an exciting new food direction for Cafe del Mar, delivering premium casual dining with taste inspiration from around the Mediterranean basin. . Head Chef Peter Hutchinson is leading the pass, and brings his classical French training along with years of working in the… Read More

Category: CITIES, FOOD & DRINK, LIFESTYLE, SYDNEY

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Archibald artist Katherin Longhurst has a new exhibition with a sense of humour

Katherin Longhurst art

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Posted: 13/06/2018

Her work is on display in this year’s Archibald at the Art Gallery of NSW, but artist Katherin Longhurst is busy working away at something else; her latest exhibition, Protagonist, on show at Nanda Hobbs gallery in Surry Hills. Kathrin Longhurst is a child of the Cold War. She grew up on the grey side of the Berlin Wall. Her childhood was in a society indoctrinated and controlled with totalitarian vigour through the rule of law and a virulent propaganda machine. The perceived glamour of the west filtered through to the artist as a girl via beaten up glossy magazines and word of mouth stories that one could only dream of. Longhurst’s childhood of counting missiles in school books and experiencing firsthand the results of a society where everything is watched, has left an indelible impression on her. Five decades after the Rosenquist’s  F1-11, Longhurst pointedly pushes at the outer edges of the ideological boundaries in our world. Protagonist is an exhibition that delivers its message in a playful way, yet, ideologically nuclear in its motherload of social commentary.  It is an exhibition that speaks to a world that struggles with identity—not only from the nationalist point of view—but with male/female ideology.  Yet, like all great artists, Longhurst can keep a sense of humour, albeit laced with the irony and lessons from history. Protagonist opens at Nanda\Hobbs on Thursday 14 June, 6-8pm. The exhibition runs to 30 June, 2018.

Category: ART, ARTS & CULTURE, CITIES, SYDNEY

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Three Williams cafe in Redfern is bringing back truffles this winter in a big way

Three Williams Mandarin & Honey crumpet (2)_preview

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Updated: 08/06/2018

Three Williams has been around for a while since it burst onto the scene back in around 2013, and this winter, they’ve found a way to keep the lust alive with a bit of a an addition to their already wildly popular menu. Following on from last year’s successful ‘Celebrating Truffle’ menu, Three Williams cafe has now launched a new, extended truffle menu for the 2018 season, which features truffled waffle fries and two new truffled desserts. Head chef Jacquie Ektoros (formerly of Devon Cafe?, Guillaume at Bennelong) has created a menu of seven truffle dishes which includes five new dishes as well as tweaked versions of two of last year’s best sellers – roasted peking duck angel hair pasta and crispy truffle skin chicken breast. An avid truffle fan, Ektoros has been planning this truffle menu since last year, aiming to incorporate classic truffle flavour combinations as well as some inspired creative concoctions. He wanted this year’s menu to surpass last year’s way of being bigger, better and more innovative than the previous attempts, covering-off  breakfast, lunch and in-between with a breeze. Three Williams 613a Elizabeth Street, Redfern threewilliamscafe.com

Category: CITIES, FOOD & DRINK, LIFESTYLE, SYDNEY

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Surry Hills Sydney is getting a new Basque restaurant: Ortzi

Ortzi food

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Posted: 08/06/2018

From the people behind Sagra in Darlinghurst, Ortzi has opened in Surry Hills this month, serving-up the best of Basque in a flash new venue. On Hunt Street in Surry Hills, chef and co-owner Michael Otto is behind the menu with the support of fellow co-owner and chef, Edward Saxton, together bringing a wonderful blend of traditional and Basque-inspired pintxos lead a shared-concept dinner menu that reflects the flavours of the Basque region. They’re all about dishes that adapt, changing the menu throughout the week to cater to every element of the whole beasts butchered on site so no part is wasted. “My aim is to let the ingredients shine and ensure that each dish is more than just a sum of its parts. For us to adapt the menu on almost a daily basis, we must be intuitive cooks. We’re fostering a creative environment for the chefs to take what is available in front of them in terms of a beast, seafood and vegetables, and create something that not only does the produce justice but is also is reflective of the Basque region”, says Otto. Find them at: Ortzi 6 Hunt Street, Surry Hills ortzi.com.au Monday to Saturday: 12pm – 3pm Monday to Wednesday: 6pm – 10pm Thursday to Saturday: 6pm – 12pm

Category: CITIES, FOOD & DRINK, LIFESTYLE, SYDNEY

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