Category: FOOD & DRINK

A new thing for Italian cannolis in Melbourne

Cannoli

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Posted: 04/07/2024

The Cannoleria team are jumping with joy as they announce a series of delightful collaborations with some brilliant brands, all aimed at bringing you scrumptious monthly flavours of the week. For starters, Cannoleria is joining forces with Mount Zero Olives to craft a one-of-a-kind cannoli. This special treat will be available from the 19th to the 25th of July, but get in quick because once it’s sold out, it’s gone! Cannoleria, known as Melbourne’s most innovative cannoli specialist, is beyond thrilled about this partnership with Mount Zero Olives. This exquisite blend features their signature crunchy cannoli shell, topped up with a delightful concoction of white chocolate ricotta and a swirl of Mount Zero Olive jam. To top it all off, it’s garnished with a house-made white chocolate and olive shard. It’s a flavour extravaganza you won’t want to miss. And that’s not all – Cannoleria has more exciting collaborations lined up with the likes of MoVida, American Donut Kitchen, and Chappy’s Chips. So, keep your taste buds at the ready! Dario Di Clerico, co-owner and chef at Cannoleria, explains, “We chose to work with Mount Zero Olives as they are a local Victorian business and why not support business like this, doing good for the community and supporting one another. It’s what we’re all about. Looking at the ricotta we use, the olives we use, everything is local, so it just made sense.” Richard Seymour, General Manager of Mount Zero Olives, shares the excitement. “We’re wrapped to be partnering and collaborating on this beautiful Cannoleria… Read More

Category: LIFESTYLE, FOOD & DRINK, ITALIAN FOOD

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Bistro Red Lion in Sydney gets a new vibe

Sydney red lion food table

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Posted: 04/07/2024

The historic Red Lion pub in Sydney’s Inner West is set to unveil an exciting addition this July – a brand-new bistro developed in collaboration with renowned celebrity chef Manu Feildel. Bistro Red Lion by Manu will occupy the upper level of the iconic Rozelle pub when it opens on Friday 12 July, and marks the French-Australian chef’s return to a restaurant kitchen for the first time in four years. The residency also heralds a significant milestone for the 196-year-old pub, ushering in a fresh chapter post an extensive eight-month renovation across the upstairs Bistro and downstairs pub, overseen by owners Laundy Hotels (notable for Watsons Bay Boutique Hotel, Woolly Bay Hotel, and Woolwich Pier Hotel), amounting to a $1.5 million investment. Operating from Thursday through Sunday, the bistro will be helmed by Manu and Laundy Hotels’ Group Executive Chef, Jamie Gannon. The launch of Bistro Red Lion by Manu brings together the celebrated chef with his long-time friend, Jamie Gannon, who has served as Laundy Hotel’s Group Executive Chef for eight years. With a friendship spanning over a decade, they collaborated on developing the bistro-style concept, introducing Manu’s flair to Sydney diners. Manu, a sixth-generation chef with a string of accolades under his belt, has curated a menu that embodies his passion for great food. At Bistro Red Lion by Manu, the menu features beloved recipes from Manu’s family archives, such as his father’s French country-style pâté served with prune and Armagnac jam and toasted sourdough. Starting with amuse-bouche snacks, options include Nambucca oysters… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, CITIES, FOOD & DRINK, SYDNEY

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Greek soul food at Yeeros in Sydney

Yeeros Greek food

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Posted: 04/07/2024

After 50 years as a beloved eatery in Marrickville’s Little Athens, The Yeeros Shop has opened its doors in Annandale, Sydney, marking a new chapter for this iconic Greek institution. Since it was founded in 1968, The Yeeros Shop has been an icon in the authentic Greek cuisine; capturing the hearts of locals and food enthusiasts alike with dishes that speak to the soul of Greek culture. As you step into The Yeeros Shop Annandale, you’ll instantly be transported to a local taverna on the Greek Islands. The cosy space, reminiscent of a traditional Greek restaurant, features earthy toned walls and cobblestone-patterned flooring, blending simple Greek aesthetics with modern touches. The Yeeros Shop, however, is more than just its authentic interiors – it’s a symbol of community and family. Founded by Yiannis Benetos in 1968 and owned by Kostas Tomaras & Poppy Papadopoulos since 2012, the shop has built strong and loyal relationships with its customers over the decades. Kostas, having previously run another 9 Yeeros Shops across Greece, found a second home at The Yeeros Shop in Marrickville after migrating to Australia in 2010 with his family. Together, the partners have since renovated their iconic Marrickville location and now expanded their venture to their new store in Annandale. Open seven days a week, The Yeeros Shop continues to serve their fan-favourites, including their signature lamb yeeros stuffed with lamb, vegetables, tzatziki and paprika ($15), alongside lamb, pork, chicken or falafel plates (served with chips, Greek salad, and pita) which start at $18. These hero… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, FOOD & DRINK

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Interactive dining for restaurant goers by Magill Estate in Adelaide

Chef table serving

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Posted: 02/07/2024

Step into the future of fine dining at Magill Estate, where acclaimed chef Scott Huggins is redefining the culinary experience with the captivating art of tableside service. With the introduction of custom-designed service cabinets, Huggins and his team are bringing the kitchen to the table, offering diners an unparalleled, interactive journey. The increasing popularity of this trend reflects diners’ growing interest in food preparation and cooking techniques, fueled by culinary shows and social media. Tableside service satisfies this curiosity by bringing the preparation process out of the kitchen and into the dining area, allowing guests to see their dishes being crafted in real-time. Executive Chef at Magill Estate, Scott Huggins said: “Tableside dining not only enhances interaction between chefs and diners but also invites guests into the kitchen. The theatrical element of seeing dishes being finished tableside adds an exciting, memorable aspect to the dining experience, transforming a meal into a multisensory event.” “The delicate assembly of the Magill Estate Crumpet with smoked trout butter and roe, or the aromatic flourish of duck broth infused with shiraz and spring onion, are crafted right before the diners, enhancing both the sensory experience and the sense of occasion,” he added. Looking ahead, Huggins envisions tableside dining being embraced by unique, high-end restaurants as a signature offering, reserved for special occasions. This approach will ensure that tableside dining remains a distinctive, memorable feature, adding a touch of theatre and personalisation to each meal. Magill Estate continues to set itself apart, captivating guests and setting new standards in the… Read More

Category: FOOD & DRINK, ADELAIDE, AUSTRALIAN FOOD, CITIES, FEATURES

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Taste Port Douglas is back this August

La Dolce Vita Long Lunch tast eport douglas

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Posted: 01/07/2024

From 8–11 August, Australia’s favourite food festival in FNQ, Taste Port Douglas, will return for its eighth iteration, delivering four days of culinary excellence in the idyllic resort destination. This year is set to be its biggest and best festival yet, as for the first time ever, its highly-anticipated dining experiences will span across both its home port of Port Douglas and the FNQ capital, Cairns. Following a turbulent start to the year, weathering Tropical Cyclone Jasper, Taste Port Douglas’ co-founders, Reina and Spencer Patrick, are excited to bring the area back to life, welcoming their all-star line-up of the nation’s top culinary talent, as well as local and far-flung visitors from across the country. “This year’s Taste Port Douglas will be a culinary celebration like no other, with a spectacular lineup of events and masterclasses hosted by some of the best talent in the country. Following the cyclone in December it’s been a tricky start to the year for the local community and businesses, and we’re now excited to see the festival bring FNQ back to life, welcoming both interstate and international guests to feast with us once again,” says Spencer Patrick, Co-Founder and Culinary Director, Taste Port Douglas. He continues: “We hosted more than 10,000 visitors at Taste Port Douglas last year, many of whom travelled from overseas to feast with us, and this year we anticipate an even bigger crowd with bringing our capital city into the action.” This year’s menu entails returning friends of the festival and new faces alike, hosting… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, BRISBANE, CITIES, FOOD & DRINK

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A Lilydale restaurant in Victoria you need to know about

Lilydale food

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Updated: 05/07/2024

Nestled at the gateway to Victoria’s famous Yarra Valley, Locavore Studio stands as Lilydale’s best-kept culinary secret. This charming establishment, housed behind a heritage façade, offers a remarkable trifecta of experiences: a restaurant and café devoted to seasonal dishes, a providore stocked with local produce and fine wines, and Proximal, an on-site coffee roastery and tasting room. Opened in 2017 by local Jessie Rae Crossley, Locavore Studio has become a beloved destination, thanks in part to Crossley’s success with Locavore Catering, which serves over 300 weddings annually. When patrons step off Lilydale’s Main Street and into Locavore Studio, they are greeted warmly by a friendly front-of-house team. The inviting 50-seat dining room, bathed in natural light streaming through skylights, features earthy tones and intimate banquette seating in forest green leather. Head Chefs Kyle Noll and Ryan Lynch have crafted menus that spotlight the finest local produce, pulled from the ground, foraged, or caught at sea. Locavore’s breakfast and lunch offerings, available seven days a week, include standout dishes like the chilli scramble, Loca Benny, and chilli caramel pork belly bánh mì. Accompanying these meals is coffee from Proximal, with Owner and Roaster Evan Thompson’s signature ‘Best Friends’ blend being a favorite. Thompson’s passion for coffee extends to innovative and rare brews, with bespoke tastings available for those eager to delve deeper into the world of coffee. Encouraged by the community’s support, Crossley added dinner service with ‘Locavore Nights’ in May, led by Head Chef Ryan Lynch. The seasonal nightly menu features delectable dishes such as… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, CITIES, FOOD & DRINK, MELBOURNE

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A new wine whiskey you have to try

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Updated: 04/07/2024

Old Fat Unicorn, the brand, is revolutionising the wine industry with the launch of its new Golden Horn range, elevating the experience of wine enthusiasts by intertwining the worlds of fine wine and whisky. This includes their flagship Barossa reds: a Shiraz and a Cabernet Sauvignon, both of which showcase bold new flavours thanks to an innovative finishing process. By incorporating at least 25% of the blend in ex-whisky barrels, these wines are imbued with additional layers of complexity, making each sip an exploration of flavours. The Golden Horn reds are characterised by distinct flavour notes such as vanilla and caramel, which contribute to a fabulously satisfying finish. As winemaker Brittany John explains, “This Old Fat Unicorn wine includes portions finished in used whisky barrels giving the wine an interesting flavour twist. The old whisky barrels impart nuances of caramel and malt with a hint of aromatic spice, adding another dimension to these rich and textured wines.” Merging the luxury of whisky notes with a casual glass of red, the Golden Horn range offers a unique drinking experience. The packaging itself is instantly captivating, paying homage to the Old Fat Unicorn lineage with a golden embellished horn, sleek matte black label, and a bottle shape reminiscent of fine whisky. Ricky Young, Dan Murphy’s Assistant Category Manager for Red Wine, praises the new-look labels, saying, “The new-look labels are so unique! Perfect for your next dinner with guests. The wine is expertly crafted with smooth, velvety depth that the ex-whisky barrel ageing provides.” The Golden Horn… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, FOOD & DRINK

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Kafe Kooks Sydney gets a new chef

Kafe Kooks food

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Posted: 30/06/2024

Kafe Kooks is thrilled to announce the arrival of their new head chef, Chef Shaun Ronald Dsouza. The Asian-inspired restaurant, renowned for its speciality in serving Roti, is an all-day eatery that captures the essence of diverse Asian cuisines. Established in 2022 by Andrew Ray, Kafe Kooks was born out of Ray’s extensive travels through various parts of Asia, where he developed a deep appreciation for the region’s culinary delights and rich cultural heritage. Chef Shaun Ronald Dsouza brings a decade of invaluable culinary experience to the Kafe Kooks team. Having arrived in Sydney in 2017, Chef Shaun has since honed his skills at some of the city’s most iconic Asian-influenced establishments, including The Star Entertainment Group (2019-2020), Chin Chin (2020-2022), and White + Wong’s (May 2022-May 2024). His deep-seated passion for Asian cuisine is a perfect match for Kafe Kooks’ mission. Reflecting on his new role, Chef Shaun says, “Asian cuisine is where my heart lies. I look forward to bringing my passion and creativity to this role and starting this new chapter of my life with Kafe Kooks.” Andrew Ray echoes this excitement, expressing, “Having a chef come on board who has worked at Chin Chin — where I also worked and where my love for Roti & Madtarbaks began — means a lot to me. I am very excited to see where we go from here.” The combination of skills from Roti Master Suresh Rajandran, whose heritage and traditional artistry are reflected in their expertly crafted in-house rotis, along with Chef Shaun’s… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, FOOD & DRINK

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