Category: FOOD & DRINK

Iconic Surry Hills Italian restaurant Mille Vini relaunches this October

Mille Vini Sydney food 1

Stop what you’re doing. Italian wine, cocktail and dining venue, Mille Vini will reopen its doors on Crown Street this Thursday, 21 October, after an extensive interior facelift and new menu and drinks offering. With a new menu and fresh new name and look, Mille Vini’s new menu has a strong emphasis on classic recipes from all Italian regions, with handcrafted pasta. Some of the signature dishes include poached octopus salad, battered zucchini flower, truffle pecorino with blossom honey and a selection of freshly made crostini stracciatella. The food is genuine, simple and beautiful, with the goal for the venue to create an evocative combination of culinary philosophies and techniques from around the globe, while respecting the Italian classics. Mille Vini is set within a historical building from 1840s. It has received fresh interiors and beautiful design to compliment the completely reinvented food and drink offering. The ambient and elegant moody dining area layered with velvet drapery and brass and crystal chandelier, creating a luxe and romantic European aesthetic. The overall look and feel is nostalgic, sophisticated and cultured. For more and to make a booking, head to the Mille Vini website. Find it at 397 Crown Street, Surry Hills Monday – Thursday: 5pm – late Friday – 4pm – late Saturday – Sunday: 12pm – late

Barangaroo’s new Mexican-inspired restaurant Tequila Daisy

Tequila Daisy

Located harbourside at Barangaroo, Tequila Daisy is the newest venture by husband and wife duo Rebecca Lines and Hamish Ingham, replacing the former Banksii Vermouth Bar & Bistro. Designed by Luchetti Krelle, the waterfront space has been transformed into a bright and bustling 200-seat eatery that is primed for good times. With colourful tones of red, yellow and blue, the extensive outdoor terrace exudes a vibe of chilled poolside meets Mexican fiesta, with its bright window decals, pastel blue picnic tables and vibrant yellow umbrellas and chairs. Inside, you’ll find a long walk-up bar with accents of blue and white daisy tiles that displays an extensive selection of mezcal and tequila. “We’ve created a long drinks list that will work regardless of if you’re enjoying a quick beer or settling in for an afternoon of margaritas,” says co-owner and award-winning Sommelier, Rebecca Lines. “We’ve really seen Barangaroo’s clientele evolve over the last few years so we wanted to mix things up and have some fun with a new concept that would work for everyone!” Tequila Daisy’s new menu takes a fresh Australian twist on the diverse cuisine that hails from Mexico. Each dish is jam-packed with colourful, rich flavours from the region, lightened by the duo’s fresh approach to food and drink and deep respect for Australia’s best produce. Divided into entradas, a selection of tacos, grande dishes and sides, diners can starting with a beef cheek empanada with black bean sour cream and kingfish tostadas before indulging in a share-style BBQ achiote spatchcock and… Read More

3 coffee cocktail recipes for International Coffee Day

Kirsten Tibballs coffee

Australia’s coffee culture is literally like nowhere else in the world. And it can’t be beaten. So, when people who know the best of coffee mixed with the best of alcohol tell you how to expertly mix the two, you know you need to pay attention. Here are three awesome cocktail ideas to celebrate International Coffee Day, 1 October, this year, all courtesy of The Bottle Club. Biscoff Espresso Martini  Just when you thought an espresso martini couldn’t get any better, behold the Biscoff espresso martini. Perfect for those looking to impress a date, or for a fun night in with friends… Credit: Instagram/ @balticmarket What you’ll need:  Ice 2 oz. Vodka – The Bottle Club recommends Smirnoff’s espresso vodka 2-3 oz. Lotus Biscoff sauce or spread (if you get the smooth spread we recommend you heat this up so it makes a lighter consistency for your martini. To do this you will need a small pan of boiling water and a bowl – melt as though you would butter) Biscoff biscuits for topping  How to make:  Add the ice, vodka, coffee liquor and lotus sauce/melted spread together in your cocktail shaker. Shake it up, pour into a martini glass and enjoy.  Alternatively, if you are in a rush then you can add Lotus Biscoff sauce to Bottleproof Espresso Martini in a cocktail shaker with ice. Bottle Proof pre-made cocktails are ideal for those having a last minute get together.  The Cold-Fashioned If you’re more of a bourbon fan, then this punchy twist on the… Read More

Monday Distillery launches refreshing Aperitz Spritz in time for Ocsober

Monday Distillery

Ocsober is just around the corner! And the good news is Monday Distillery has partnered with one of Australia’s most popular textile brands, Bonnie and Neil, to celebrate the launch of alcohol-free, Aperitz Spritz. This sunny afternoon refresher blends spiced-gin and vermouth flavours with Italian orange, grapefruit, aromatic rosemary, cherry and a hint of espresso with smoked vanilla.  “Think of a vibrant orange spritz that will allow your mind to wander to the Amalfi Coast. Then think about how amazing the eye-catching Bonnie and Neil designed packaging will look on your table, beach towel or picnic rug,” says Monday founder Sam Manning. “Ocsober is a month when many of us consider cutting back on the booze, and the Aperitz Spritz is the perfect libation to enjoy in the sun whilst being safe in the knowledge that your head won’t fall off. It’s getting spritzed without getting blitzed.” This partnership with Bonnie and Neil marks the beginning of Monday Distillery’s packaging collaborations and the choice was an easy one, according to Sam.  “I am obsessed with linens and homewares. I’m also an avid supporter of shopping and supporting local and I’ve been a huge fan of Bonnie and Neil for a long time. When the Aperitz Spritz was dreamed up, the colours and feel of the product felt like a natural fit for their designs.” Monday are all about keeping things fresh and bright, and the new taste and package design are reminiscent of spring and summer vibes. So what ingredients are in the Aperitz Spritz?… Read More

Kirsten Tibballs shares cold brew inspired recipes for International Coffee Day

Kirsten Tibballs coffee

Tomorrow is International Coffee Day (1 October) and JURA Australia has collaborated with Kirsten Tibballs, guest MasterChef judge and queen of desserts, to share cold brew inspired recipes using the recently launched JURA Z10 coffee machine.  The Z10 is the world’s first hot and cold brew fully automated coffee machine and this year’s celebrations are all about the cold brew trend. JURA conducted a survey recently, revealing 8 in 10 Aussies now drink cold specialities at least once a week. “I’ve been loving using the JURA Z10 and creating some new cold brew speciality desserts for International Coffee Day. My favourite is my No-Churn Coffee Ice Cream which I’m loving at the moment and the fact the machine produces such beautiful quality cold brew at the touch of a button certainly speeds up the process. The cold brew function in the JURA Z10 coffee machine is a breakthrough for coffee lovers, the flavour profile achieved from a cold extraction of freshly roasted beans is outstanding. It has taken my No-Churn Coffee ice cream to the next level,” says Kirsten Tibballs, owner and founder of Savour Chocolate Sudio. No-Churn Coffee Ice Cream by Kirsten Tibballs Serves: 1 litre | Preparation: 20 minutes | Cooking: 180 minutes | Skill level: Beginner Ingredients: 396g sweetened condensed milk 60ml JURA espresso 250ml fresh cream (35% fat) 1 tsp vanilla bean paste 75g good quality gold chocolate (caramel) finely chopped  80g chocolate cookies, store-bought and roughly chopped. Method: 1. Place a 1-litre container into the freezer. 2. Simmer the unopened… Read More

Krispy Kreme doughnuts and Cadbury Caramilk unite for the first time ever and we’re literally drooling

Krispy Kreme doughuts

If you love doughnuts and chocolate, then today is a day to celebrate because, for a limited time, Krispy Kreme Australia and Cadbury Caramilk are launching two new, mouth-watering doughnut creations.  The official collab will be taking over more than 700 7-Eleven stores around the nation for a limited time only, from today. Say hello to the Caramilk Shell and The Caramilk Ring. The Caramilk Shell features signature shell-filled crème, dipped in Caramilk chocolate and covered in Caramilk flakes.  For those who prefer Krispy Kreme’s iconic Original Glazed doughnuts, then look no further than the Caramilk Ring. It’s an Original Glazed doughnut, dipped in Caramilk chocolate, sprinkled in Caramilk flakes and finished with a decadent white truffle drizzle. Are you frothing yet? Made with creamy, caramelised white chocolate, Cadbury Caramilk is now the fastest-growing chocolate brand with $56 million of sales and growing 43% in the past year alone. “The Cadbury Caramilk craze didn’t go unnoticed here at Krispy Kreme, so we knew we had to give Aussies the chance to taste the two iconic flavours brought together in our delicious doughnuts! No one can resist Caramilk, and we love coming up with new flavours for our fans which we’re sure will be an irresistibly tasty new addition to the range,” said Olivia Sutherland, Marketing Director at Krispy Kreme Australia.  The freshly glazed Krispy Kreme Cadbury Caramilk doughnuts retail at $3.75 each and are available at over 700 7-Eleven stores, as well as via 7-Eleven Delivery in participating areas from 28 September. If the sell-out… Read More

Gladys says picnic so we suggest you bring along Bacardi Mojitos

Bacardi Mojito

It has been a long time between picnics so you want to make sure you get it right, which is why you should wow your friends and family with a ready-to-drink cocktail at your next picnic. The timing is no better for you (and BACARDI), as they unveil BACARDÍ Mojito. Mixed with the world’s most awarded rum, BACARDÍ Mojito combines the mouth-watering freshness of the Caribbean with zesty lime, revitalising mint, and sparkling soda water all in the convenience of a ready-to-drink can. “With the original BACARDÍ Mojito having a rich history and rise in popularity since the 1930s, we’re proud to continue to meet our customer’s desires and launch the ready-to-drink BACARDÍ Mojito in time for Summer here in Australia. BACARDÍ has been synonymous with classic Caribbean cocktails since 1862, and our latest launch gives consumers the ease of a high-quality cocktail made with the natural flavours and real ingredients of mint, lime, and the world’s most awarded Rum in a convenient format,” says Bacardi-Martini Australia Brand Ambassador, Loy Catada.  The Mojito’s rise to prominence in the international world was famously boosted when the renowned writer Ernest Hemingway became a fan of the beverage after visiting a local Cuban bar called “A Bodequita del Medio”. Crafted using all-natural flavours and real ingredients such as cane sugar, BACARDÍ Mojito is gluten-free and does not sacrifice on taste whilst delivering a guilt-free 114 calories per 250ml serve. BACARDÍ Mojito is available in select Dan Murphy’s, BWS, Liquorland, First Choice Liquor Market and Independent retailers for $24.99… Read More

Recipe: Le Cordon Bleu’s lime pana cotta

Lime pana cotta

To celebrate this year’s National Dessert Day on October 14, the guardian of French cooking techniques Le Cordon Bleu has shared its Panna Cotta Citron au vert (Lime Panna Cotta) recipe! And the best thing is that it can be made ahead of time and keeps. Vanilla Panna Cotta300ml Rich cream300ml Milk90g Caster sugar100g White couverture chocolate8g Leaf gelatine1 Vanilla bean Lime Syrup200g Sugar200ml Water2 Limes1 Cinnamon stick Plating suggestionsLime zestStrawberries, washed and roughly choppedRaspberriesRaspberry curdMeringue bulbs, driedChantilly creamSweet pastry or streusel, crushedMicro herbs or edible flowers Method Soak the gelatine leaves in a bowl of water for 5-10 minutes, or untilsoft. Using a sharpe knife, split the vanilla bean in half lengthways andscrape out the seeds. In a saucepan, boil the cream, milk, sugar and vanilla seeds over a medium heat. Taking the saucepan off the heat, carefully stir in the whitechocolate. Then add the soaked gelatine, leaving out any excess waterand stir until dissolved and combined. Strain the mixture into a bowl using a sieve and leave to cool slightly.Pour into x6 lightly greased dariole moulds or ramekins and refrigeratefor at least 4 hours. PlatingTo serve, gently remove each panna cotta from the moulds upsidedown onto a serving dish or plate. Around the base of each panna cotta,carefully place an arrangement of fresh strawberries, raspberries andmeringue bulbs. Use a piping bag to decorate with raspberry curd and astar nozzle to pipe the Chantilly cream. Crumble some sweet pastry orstreusel around the dessert and finish with some micro herbs or edibleflowers. Bon Appétit!

Check out these limited-edition Krispy Kreme Pokémon doughnuts!

Pokemon Krispy Kreme collaboration

Krispy Kreme has officially launched a collaboration with Pokémon celebrating the 25th anniversary of the globally popular entertainment franchise. The doughnut collection pays tribute to icons of the Pokémon brand like Pikachu, the original first partner Pokémon Bulbasaur, Charmander, and Squirtle and the iconic Poké Ball. Each Pokémon doughnut (RRP: $3.75 ea) will be released into select Krispy Kreme Australia stores every two weeks from 7 September. They will be available in-store, online and via Click and Collect at Krispy Kreme Australia or via home delivery services such as Deliveroo, UberEATS or Menulog. Dough-not worry because the complete doughnut collection will also be available exclusively online as a dozen pack (RRP: $29.95), including Poké Ball, Bulbasaur, Charmander and Squirtle doughnuts, two Pikachu doughnuts and six of Krispy Kreme’s famous Original Glazed doughnuts. “Pokémon is a pop culture mainstay that defies generations, much like our iconic Krispy Kreme doughnuts. We hope this sweet doughnut range brings back fond memories and re-ignites a love of the simple joys in life,” said Olivia Sutherland, Marketing Director at Krispy Kreme Australia. Find out more about this cute collaboration here.

Indigenous-owned coffee brand Dhuwa spreads its wings

Dhuwa coffee beans

DHUWA – pronounced “Dee:Wah” and meaning to feel alive in Bidjara language – is Australia’s Indigenous-owned coffee brand, roasted in partnership with Griffiths Bros Coffee Roasters. Since launching in May 2021 in Woolworths, DHUWA has now expanded availability to over 900 Woolworths stores nationwide.  Although the range will vary between stores, Dhuwa’s ground coffee will be available in almost all Woolworths stores in Australia. Additional Woolworths stores are expected to be stocked with DHUWA coffee from October 18th, 2021. “As a modern Indigenous-owned, managed, and controlled business, we believe a great cup of coffee connects us as we share stories, build bonds, and nourish relationships. We call it ‘reconciliation in a cup,” said proud Mununjali Palawa man and DHUWA co-founder Shawn Andrews. “DHUWA celebrates Indigenous people and their cultures, including the three-hundred-plus languages they speak. It’s a reconciliation ecosystem in itself, from the coffee we create, the people we celebrate, and the opportunities we bring to other Indigenous people. The bigger picture behind DHUWA is to create a successful coffee enterprise that is soon able to train and employ Indigenous people and in so doing, contribute to their communities.” Griffiths Bros Coffee Roasters Managing Director Peter Patisteas said he was thrilled that DHUWA had selectedthem to help bring the product to life. “Coffee is a luxury that people won’t compromise on. DHUWA was founded over a shared passion of rich traditions, great coffee and good cause. For those reasons we take this partnership very seriously,” said Peter. Three different blendsFirst Light – a light roast sourced… Read More