Category: FOOD & DRINK

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

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Posted: 30/05/2024

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

Category: LIFESTYLE, AUSTRALIAN FOOD, FOOD & DRINK

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Great Australasian Beer SpecTAPular: celebrating craft beer

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Posted: 29/05/2024

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

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

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Why celebrate 15 years of Spice Temple

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Updated: 29/05/2024

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

Category: LIFESTYLE, ASIAN FOOD, CITIES, FOOD & DRINK, MELBOURNE, SYDNEY

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Restaurant Botanic Adelaide gets a new chef

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Posted: 29/05/2024

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

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

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Nespresso creates Unforgettable Recipes for their latest limited edition capsule flavour

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Updated: 24/05/2024

Nespresso has teamed up with Australian personalities to launch “Unforgettable Recipes,” making coffee moments at home extraordinary. Using the versatile VERTUO range, these recipes blend delicious coffee with surprising ingredients, offering easy-to-follow instructions.

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Maha’s Middle-Eastern delights and ‘Bowls of Goodness’

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Posted: 23/05/2024

Famed for its exquisite yet affordable cuisine, Chef and restaurateur Shane Delia’s flagship Middle-Eastern restaurant, Maha, is set to tantalise taste buds with its exclusive £15 ‘Bowls of Goodness’ throughout June. Available at lunchtime seven days a week, these hearty, nutritious, and high-quality bowls are crafted to please both loyal Maha patrons and local lunch seekers alike. In commemoration of the month, a unique bowl will be featured weekly, each one lovingly curated by a skilled Maha chef, embodying distinct stories through their ingredients, colours, and flavours that reflect diverse upbringings, journeys, and experiences. “Our lunchtime Bowls of Goodness are a tribute to the diners of Melbourne who have shown us endless support. By inviting our talented chefs to create these bowls, we hope to bring vibrancy, quality and wholesome goodness to the city’s lunchtime scene,” explains Shane Delia. View this post on Instagram A post shared by Maha Restaurant Melbourne (@maharestaurant) Diners can anticipate a rotating menu of four delectable bowls with the following as the first three confirmed options: Delight in star anise and cinnamon braised pork belly, tahini, bok choy, and lemongrass-scented rice. This bowl, crafted by Chef Federico Fioravanzo, is inspired by the Chinese dish Hong Shao Rou (‘Red braised pork’), a favourite in his household. Savour the rich, complex flavours of tamarind, ancho chilli, and harissa braised beef, complemented by pickled carrots, coriander, and herbed couscous. Group Head Chef Daniel Giraldo brings his Latin heritage and travel experiences to life in this tantalising creation. Experience lamb barbacoa cooked in banana… Read More

Category: LIFESTYLE, CITIES, FOOD & DRINK, MELBOURNE

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Benriach’s latest whiskey is 50 years old

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Posted: 21/05/2024

Benriach, renowned for its rich, inventive, and multi-layered Speyside whiskies, has announced its oldest and most exclusive expression to date: Benriach 1966 Cask Aged 50 Years. The first Benriach to be bottled at 50 years old, this exceptional whisky was first filled with unpeated Benriach spirit on 21 September 1966. It was matured in a single bourbon cask, number 2383, which was handpicked for its exquisite character and destined to become the oldest remaining vintage and rarest ever example of Benriach. View this post on Instagram A post shared by Benriach (@benriach) Following decades of maturation in Benriach’s Speyside warehouses, 37 limited edition bottles have been crafted by Master Blender, Dr. Rachel Barrie. These bottles offer whisky lovers worldwide the finest portrayal of Benriach’s signature fruit-laden style, characterised by unrivaled complexity and luxurious refinement. “At Benriach Distillery, our ability to nurture flavor has been informed by our heritage in maturing an array of casks from across the world, alongside our creative philosophy and exploratory approach toward whisky making. Over many decades, this has granted us an expert understanding of what makes an exceptional cask,” Dr. Rachel Barrie, Master Blender at Benriach Distillery said. She continued, “I am proud to present Benriach 1966 Cask Aged 50 Years as our ultimate treasure. Sip 50 years of opulent refinement with notes of sublime honeyed dates and delicate oak spices in harmony with the lingering finesse of apple, pear, and traces of grapefruit. This is our art – a testament to the expertise in and commitment to extraordinary cask… Read More

Category: LIFESTYLE, FOOD & DRINK

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A New Dawn in Whisky from the House of LARK

Dark Lark whiskey

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Posted: 17/05/2024

Exclusively from the House of LARK, home to Australia’s No.1 Luxury Single Malt Whisky, DARK LARK 2024 emerges as the torchbearer in the New World of Whisky, designed to ignite the night. Best savored with friends, neat, on the rocks, or in an after-dark cocktail, this whisky is crafted to stir curiosity and creativity with every sip. DARK LARK embodies the adventurous spirit that has propelled Tasmania’s LARK to global acclaim since Bill and Lyn Lark crafted the first bottle of single malt whisky at their kitchen table in 1992. This whisky is a divergence from tradition, meant to be enjoyed in a multitude of ways. The 2024 edition of DARK LARK is renowned for its smooth yet complex flavour profile, showcasing Tasmania’s awe-inspiring terroir. The artwork for this year’s limited release features the enchanting Aurora Australis, capturing the ephemeral, celestial beauty best witnessed from Tasmania. As with this rare light show, each bottle of DARK LARK offers an experience that is both elusive and enchanting, with its warm purples and greens playing across your senses. Uncorking a bottle of DARK LARK 2024 reveals evocative aromas of mocha and sultanas, layered with light oak spice and a hint of cherry. The palate is a symphony of flavours: white peach enveloped in crème brûlée, rich blackcurrant crumble, honeycomb, and caramelised pineapple. Millie Tang, Australia’s No.1 bartender and DARK LARK ambassador, remarks, “DARK LARK is whisky done differently. It belongs in cocktails, on ice, and most importantly, in moments shared after dark.” LARK Master Blender Chris Thomson… Read More

Category: LIFESTYLE, AUSTRALIAN FOOD, FOOD & DRINK

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