Category: FOOD & DRINK

Three Blue Ducks and Lodge Bellingen are doing something nice

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Three Blue Ducks and The Lodge Bellingen are excited to announce the launch of the Bellingen Food & Wine Escape—a unique blend of culinary experiences, nature, and relaxation set in the picturesque surroundings of Bellingen. Scheduled to take place from July 12 – 14, the inaugural event will feature a long lunch hosted by Ducks chefs Andy Allen and Darren Robertson. This ‘winter escape’ weekend promises to be the first in a series of events under the Bellingen Food & Wine Escape banner. Set on 16 acres of manicured gardens, The Lodge Bellingen is a boutique countryside retreat offering uninterrupted valley views over the Bellinger River towards Dorrigo National Park. At the heart of this scenic property is Three Blue Ducks’ restaurant, renowned for its passion for simple, ethically sourced, real food. The menu has recently received a refresh, with Three Blue Ducks Byron Bay head chef Sam Morton collaborating with local chef Dannielle Farrugia to create a balanced menu featuring Asian-inspired dishes alongside classic Ducks selections from their other restaurants. Chef and co-owner of Three Blue Ducks, Darren Robertson, shares his excitement about the event: “With the menu undergoing a bit of a refresh recently to take it back to our roots, we’re excited to get people back in to not only showcase that, but also the incredible local wine and produce available across NSW. We’re spoiled for choice in Bello when it comes to both, so Bellingen Food & Wine Escape is the perfect opportunity to kick things up a notch and highlight… Read More

The Bar at Sydney Common unveils new menu and aperitivo hour

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The Bar at Sydney Common, located within the prestigious Sheraton Grand Sydney Hyde Park, is set to unveil a new bar menu and aperitivo hour. Launching on Friday, June 14, the new menu will be offered within Sydney Common’s dedicated bar in the venue’s glass atrium with sweeping views over Hyde Park. The new offering will provide guests of Sydney Common the perfect moment to relax with a martini or as a leisurely stopover on the way to dinner in the dining room. As part of the new beverage program, the venue will introduce an aperitivo hour offering from Tuesday to Friday, 4:30 p.m. to 6:30 p.m., with $8 mini martinis alongside $6 wines, gin & tonics, and Sydney Beer Co lagers. “Whether you’re joining us for aperitivo hour on the way home from work, or looking to extend your dining experience with a martini or glass of Champagne and some premium snacks on your way to dinner in the dining room, our new bar menu is the perfect new addition to round out the Sydney Common experience,” says head chef Jamie Robertson. The new bar menu will offer an array of small plates to complement the existing dining room offering, which highlights Jamie’s philosophy of allowing produce to shine in a simple, pared-back manner. Menu highlights include Sydney Rock Oysters with finger lime and rice vinegar; roasted artichokes with parmesan custard; fried whitebait with Sichuan salt; prawn katsu sandwich; and a cured meats platter with Wagyu bresaola, saucisson, and LP’s mortadella; alongside a selection… Read More

New restaurant in Bronte: Table Manners bringing Euro food to your local

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Table Manners, a European-influenced neighbourhood restaurant and bar, is set to open its doors in late winter in Bronte. Taking over the Macpherson Street site previously occupied by Wet Paint, the venue is owned and operated by the esteemed hospitality figure, Alex Cameron. Designed by the acclaimed interior designer and Cameron’s close friend, Blainey North, Table Manners will feature two distinct spaces: a cosy six-seat bar with a relaxed lounge area, and an expansive 75-seat dining room. Cameron, a local of Bronte, aims to fill a gap in the area by offering a relaxed venue that prioritises exceptional service, excellent wine, and an approachable menu. With an impressive background as the former group general manager of hatted-Sydney venues such as Franca, Parlar, and Armorica, and recent consultancy work on Sydney openings including Bobby’s Cronulla and Bartiga, Cameron brings a wealth of experience to this new venture. Reflecting on his new restaurant, Cameron stated, “The opportunity to take the reins of the Wet Paint site after 23 years is something I am really excited about. I hope this site will continue to be the neighbourhood venue for locals. An extension of their own home, one in which they visit time and time again.” He added, “Table Manners is my first solo venture, putting down roots in my own backyard feels right as I bring my love of European dining to Bronte. For me, it’s a place to share what we love best, and for everyone to make memories over good food and wine.” The menu at… Read More

Mister Bianco doing special chicken this Melbourne winter

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Are you ready to tantalize your taste buds and warm your soul this winter season? Look no further than Mister Bianco in Kew, where culinary excellence meets exceptional value in the form of Mangia – Book Your Chook. This enticing three-course dining experience, starting from Tuesday, 11th June, is a celebration of flavour, elegance, and pure indulgence. A culinary journey awaits Dive into a sumptuous meal that begins with a glass of Italian sparkling Contratto, setting the perfect tone for what’s to come. Indulge in a shared entrée featuring gnocchi with hazelnuts and guanciale, paving the way for the star of the show – the rotisserie chicken paired with a refreshing fennel salad. Conclude your feast on a high note with Mister Bianco’s renowned Tiramisu, a decadent dessert that promises to leave a lasting impression. Rotisserie chicken delights Prepare to be spoilt for choice with two delectable rotisserie chicken options: Exclusive offer The excitement doesn’t end with the exquisite dining experience. By pre-ordering Book Your Chook before Saturday, 13th July, you automatically enter a draw to win a truffle drive in a MINI, courtesy of MINI Doncaster. It’s an extra sprinkle of magic to elevate your dining adventure! Booking info There are no minimum booking requirements for Book Your Chook, making it ideal for both individual diners and groups who wish to savor a variety of dishes from the menu. Secure your spot by visiting the Mister Bianco website, where you can choose your preferred date and time, and pre-order the tantalizing Mangia – Book… Read More

High Cheese at the Westin Hotel Melbourne

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Embark on a culinary journey like no other as The Westin Melbourne presents a delectable offering that promises to delight your taste buds and elevate your dining experience. Featuring exquisite creations that blend artistry and flavor, the High Cheese experience at Allegro Restaurant is set to captivate cheese connoisseurs and food enthusiasts alike. Culinary Delights to Savour Indulge in a symphony of flavours with the El Esparto cave-ripened Manchego cheese bavarois paired with candied pineapple, a combination that promises a harmonious marriage of textures and tastes. Complementing this, immerse yourself in the luxurious Vanilla bean and goat’s curd panna cotta, accompanied by a house-made rhubarb compote and fresh raspberry, offering a medley of sweet and tangy notes that dance on your palate. The Creators Behind the Feast Apoorva Kunte, Sam Studd, and Ellie Studd, the culinary maestros behind this gastronomic journey, have crafted a menu that embodies creativity, passion, and a deep appreciation for fine dining. Their dedication to delivering an unparalleled dining experience shines through in every dish, ensuring that each bite leaves a lasting impression. Personal Recommendations Ellie’s love for the playfulness of the El Esparto Manchego sets the tone for an evening filled with delightful surprises. Meanwhile, Sam Studd’s endorsement of the Le Conquerant baked camembert, adorned with lemon thyme, promises a tantalizing blend of ooey gooey goodness with a touch of winter warmth and irresistible flavours. Reservation Details The High Cheese experience at The Westin Melbourne’s Allegro Restaurant will be available from 19th June until September. To partake in this culinary… Read More

Legendary Sydney nightlife icon Cargo reopens

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Almost 24 years since its inception, Sydney’s beloved clubbing hotspot, Cargo, is set to make a grand return to King Street Wharf. Following an extensive four-month transformation. With a rich legacy spanning over two vibrant decades, this waterfront gem, renowned for its Wharf side beer garden and iconic club nights, will unveil a fresh new aesthetic across its expansive two levels, featuring significant enhancements to the Ground Floor Main Room and Level 1 Lounge. From dawn to dusk, Cargo promises an unrivalled experience as the premier waterfront destination for indulging in drinks, culinary delights, and dancing against the picturesque backdrop of Darling Harbour. Since its inception in August 2000, Cargo has been a hub for the best party crews in Sydney, hosting live music nights, headline DJ sets, and its legendary annual Halloween extravaganza. Elevating the Experience Ground Floor Main Room Embracing the spirit of Cargo’s legendary dancehall, the Ground Floor Main Room exudes renewed high-octane nightclub energy with a sleek LED-lit bar and a state-of-the-art DJ booth equipped with advanced AV technology and LED screens. The new decor strikes a balance between sophistication and playfulness, with neutral tones and hints of green accentuating the light timber furniture to create an inviting ambiance. Dynamic LED lighting cascades above the central dance floor, casting a mesmerizing glow over the revellers below, while upgraded sound systems deliver a world-class, immersive 360-degree audio experience. A captivating mural painting by artist Justine McAllister sets the tone as visitors transition to the Level 1 Lounge, capturing the vibrancy and excitement… Read More

New gin ‘Rockpools of Sydney’ by Manly Spirits Co.

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There’s a new gin from Sydney for your collection. Manly Spirits Co., the esteemed artisan distillery renowned for its exquisite Australian whiskies, gins, liqueurs, and botanical vodkas, has unveiled the inaugural gin from its exclusive four-part collection titled ‘Rockpools of Sydney’. This innovative range pays homage to Australia’s coastal lifestyle and iconic rockpools. The exquisite ‘Fairy Bower Gin’, priced at $90 per 700ml bottle, boasts a delightful citrus and lime-forward profile, crafted from a distinctive blend of sustainably sourced Australian native botanicals and fruits. Featuring Rainforest lime, Finger lime, Ribery, whole lemons, and limes, this limited edition offering stands out for its unique production process. Unlike previous gins from Manly Spirits Co., the creation of ‘Fairy Bower Gin’ involves a revolutionary method. Fresh whole lemons and limes are steeped in the still for 24 hours to extract maximum flavour, and then distilled along with other botanicals to encapsulate their essence fully. This approach not only guarantees a vibrant and fresh taste but also underscores the distillery’s dedication to sustainability by minimizing waste. Vanessa Wilton, Co-founder and Creative Director of Manly Spirits Co., expressed her excitement about this venture, stating, “Crafting limited-release gins that embody the essence of small-batch artisan production is truly gratifying. Drawing inspiration from the beauty of our aquatic surroundings brings me immense joy. Whether in the sea or by its shores, it never fails to uplift my spirit.” Continuing her reflection on the project, Wilton remarked, “Sydney’s ocean pools are unparalleled in their charm and beauty, and I wanted to honour these… Read More

Great Australasian Beer SpecTAPular: celebrating craft beer

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The Great Australasian Beer SpecTAPular, affectionately known as GABS, stands as a unique and unrivalled event in the global beer scene. It is a singular gathering where aficionados can savour 120 fresh and exclusive festival beers, each meticulously crafted by 120 distinct artisanal breweries, predominantly comprising small independent establishments, all in the span of a single day. Annually, GABS issues a widespread call to breweries near and far, inviting them to tender their interest in brewing a bespoke GABS Festival beer. This summons acts as a fertile ground for brewers to unleash their creativity unhindered. It serves as a crucible of sorts, nurturing concepts for beers that aim to astonish and gratify the palates of attendees. Notably, over 1,400 brews have been concocted for GABS, with some of these festival creations transcending to become chart-toppers, such as Hop Nation’s revered Jedi Juice, Feral Brewing’s esteemed Karma Citra & Imperial Biggie, Deeds Brewing’s sought-after Juice Train NEIPA, and Two Birds Brewing’s iconic Taco, among a host of others! From the multitude of proposals received, only 120 elite selections secure a coveted spot – constrained by the capacity of taps adorning the vast GABS Festival bar. Each of these chosen brews exudes excitement and singularity as brewers test the boundaries of beer innovation! The current roster is a testament to this ethos, brimming with eccentric and fantastical blends. In the prevailing trends of 2024, we witness a surge in the incorporation of indigenous ingredients such as native Ooray (Davidson) plums, local macadamias, Australian endemic blood limes, ripe… Read More

Why celebrate 15 years of Spice Temple

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In the bustling culinary landscape of Sydney, Spice Temple stands as a beacon of gastronomic excellence, celebrating 15 years of crafting unforgettable dining experiences. With a dedication to sourcing only the finest ingredients and a commitment to culinary artistry, Spice Temple has solidified its reputation as a dining institution that captivates the hearts and palates of Sydney’s discerning diners. A legacy of exceptional suppliers Throughout its illustrious history, Spice Temple has curated a selection of exceptional suppliers, each chosen with care and a shared vision of quality and excellence. From the renowned David Blackmore Wagyu to the artistry of Velluti’s, Spice Temple’s dedication to working with the best in the industry is evident in every dish served. By fostering close relationships with suppliers like Bruce Collis, Nicholson & Saville, Andrews Meat’s, and Poulos Bros, Spice Temple ensures that only the finest ingredients grace its menu. The heart of Spice Temple: quality above all For Executive Chef Evans, the heart of Spice Temple lies in the relentless pursuit of quality. By engaging directly with fishermen, growers, and farmers, Evans ensures that only the freshest and most exceptional produce finds its way onto the menu. This dedication to quality is non-negotiable, with Evans emphasizing, “If it’s not the best we can buy, it doesn’t go on the menu.” This commitment to excellence resonates through every aspect of Spice Temple’s culinary offerings, setting a standard of uncompromising quality that defines the dining experience. A badge of honour: Sydney’s culinary gem With its unwavering dedication to quality, Spice Temple… Read More

Restaurant Botanic Adelaide gets a new chef

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Restaurant Botanic today proudly announces the promotion of Jamie Musgrave to the role of Executive Chef. This elevation brings a fresh wave of energy and creativity, ensuring that Restaurant Botanic continues to enchant its patrons with unforgettable dining experiences. Working closely alongside Chef Justin James since 2021, Jamie has been instrumental in the restaurant’s success over the past three years. His promotion is a testament to his remarkable journey and unwavering commitment to excellence, reinforcing the restaurant’s position at the forefront of culinary artistry. Jamie Musgrave hails from the scenic town of Dunsborough, nestled within the renowned Margaret River wine region. He embarked on his culinary journey at the age of 15, driven by a deep love for Western Australia’s culinary landscape. Breaking conventional norms, he left school to pursue a cooking apprenticeship, honing his skills first at the acclaimed 2-hat Knee Deep restaurant in southwest WA, and later at Sydney’s Rockpool Bar and Grill. Eager to explore the diverse culinary landscape across Australia, Jamie joined Paul Iskov’s pioneering roaming restaurant, Fervor, between 2015 and 2017. At Fervor, he immersed himself in the rich tapestry of native Australian ingredients and embarked on foraging expeditions with Aboriginal elders, spanning the landscapes from Esperance to the Kimberleys. Returning to his roots, Jamie refined his craft at the renowned Vasse Felix, amidst the lush vineyards of his hometown. To broaden his culinary influences, he then ventured to Hong Kong to work at James Sharman’s esteemed One Star House Party. This experience opened his eyes to the intricate details… Read More