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FOOD & DRINK, ARTS & CULTURE, LIFE & TRAVEL
Category: FOOD & DRINK
The boozy and bougie Sydney Brunch Club will serve up bottomless Moet on Sydney Harbour cruises
There’s a new brunch club in Sydney – and it comes with bottomless Moet. The Sydney Brunch Club is casting off for the first time from Woolloomooloo’s Finger Wharf at 10.00am on September 22 and 23, serving-up good times, sunny skies and endless food and champagne for its guests. From the moment you step aboard, you’re flute in-hand as you find a nook on board and be cruised around the Harbour ’til 1pm. After an onslaught of tunes on board by Dan Rowntree and food by The Blonde Butler, you then hop back on dry land for a yet-to-be-revealed party atop one beloved Woollomooloo rooftop nearby. Tickets are $150 a pop from the Sydney Brunch Club website.
The world’s first energy exchange cafe is open – pay your way with steps
Until 30 August, Concrete Jungle cafe in Chippendale, Sydney will be turned into a world first. It’s launching the ‘Energy Exchange Cafe’, where you’ll be able to pay for your grub with the steps you’ve accumulated on your Fitbit. From today until Thursday, you’ll be able to purchase food simply by showing your accumulated step count from the previous day on your smartphone or step trackers, or if you sign an ‘energy pledge’ for the steps you intend on doing (from gardening to picking up the kids). Then, you eat! Here’s how much effort a small meal will set you back… These menu items cost between 3,000 – 10,000 steps and come with a free coffee: Savoury Turmeric Porridge with Poached Egg & Kale Blue Algae Smoothie Bowl Mixed Berry Hotcake Fruity Oat Bircher Oat Energy Balls Oaty Banana Bread Avocado on Oat Toast Creamy Porridge with Mixed Berries Find it at Concrete Jungle, 58 Kensington Street, Chippendale between 8am and 2.30pm.
How to take-on a two-day fitness bender in Hobart with Bulk Nutrients – and survive
Sure there’s exercise and fitness, but doing it in Sydney on Bondi Beach, glistening under the southern sun in a balmy 25-degrees is nothing compared to doing it in the freezing cold in Hobart. Or up an even colder mountain. But, when you and a contingent of six other faces and folks in the Aussie fitness industry get on a plane and head south from Sydney to do just that as guests of Tasmanian born-and-raised protein supplement manufacturer Bulk Nutrients, you know you’re in for something quite unique. Bulk Nutrients and its founder, Ben Crowley were keen to show off the best that Tasmania – his home state and the home to his upwards of $27 million business based in Grove just out of Hobart – had to offer. And that they did. With a group of personal trainers, fitness writers, Instagrammers and bloggers in-tow, the Bulk team put themselves and their group through our paces to test the benefits of what Bulk Nutrients protein supplements can do. And after and two day assault on the bod, it seemed pretty unanimous – they work! Here’s what we took-on, what we recovered with and what we personally back. Day one with Bulk Nutrients: Arrive at Hobart airport. It’s cold. Super cold. Like, single digits cold. Coming from Sydney, it’s a shock to the system, but we all survive, order our green teas and coffee at the single cafe in the terminal before piling in to the seven-seater people mover to head to destination number one: Raw Challenge… Read More
Raise a fork for our farmers with Rockpool this drought season
We need food to live. And we get food from farmers. Without farmers there’s no food. Without food, we die. So you can see how this major drought that is affecting more than the livelihood of Australian farmers has a very real and very horrifying knock-on effect for all of us, yeah? That’s why the likes of hospitality group Rockpool Dining Gruop, directed by Australian chef Neil Perry, are putting on the first ‘Raise a Fork’ initiative to help Australian farmers and their rural communities. The Bavarian and The Bavarian Beerhaüs restaurants in the drought-affected states of NSW and Queensland will host the Raise a Fork For Our Farmers drought relief fundraisers on the last Sunday in August, ensuring all profits made are donated to Aussie Helpers, which supports Australian farming families in need of assistance. The Raise A Fork For Our Farmers campaign is part of an broader commitment by Rockpool Dining Group to support farmers struggling to cope with devastating drought conditions, with more fundraising to follow. Australian farmers are at the frontline of record dry conditions that have plunged the entire state of NSW and over 50 percent of Queensland into drought. Rockpool Dining Group’s affinity with and reliance on farmers and local producers is what is driving their commitment to the cause. Raise A Fork For Our Farmers drought relief fundraisers will be held here, if you want to participate: New South Wales The Bavarian Beerhaüs: York Street, Sydney The Bavarian: Bondi Beach, Castle Hill, Chatswood, Entertainment Quarter, Manly, Miranda, Parramatta,… Read More
Frank’s in Cheltenham, Melbourne is causing a stir with their winter menu
Frank’s in the little southeast Melburnian suburb of Cheltenham is local and little. But, big. And for good reason. Their photographable food is one thing, but it’s the composition of the whole thing, aesthetic of the whole joint and feel of the whole experience that has drawn people from far and wide and keeps them coming back. With their new menu for winter, they stay true to the cafe’s MO of being ‘frank’ with head chef Eli Faye drawing inspiration from a range of cafe style favourites that play on childhood sweet-tooth dreams. ? They’re all about the “Cherry Ripe” red velvet cre?pe, which comes complete with chocolate mousse, ice cream and cherry compote; which has fast become an instant favourite. It’s easy to see why they’re as popular as they are. ??? // ? @melbfoodbaby #franksmelbourne #cheltenhamslocal #melbournecafe A post shared by Frank’s (@franksmelbourne) on Aug 14, 2018 at 1:07am PDT They opened in 2016, and shook the local scene a bit with their no-nonsense approach to great coffee, great service and delicious interesting food. It has helped to ensure Frank’s is not only locals’ local, but also a reason for visitors to come by the sleepy southeastern suburb. Some other new dishes to their winter menu are Frank’s ?Porridge? of oats, apple & blackberry compote, gingerbread crumble, chai milk served on side; arancini, a new cafe favourite, including pumpkin and pine-nut arancini balls, a generous serving of goats curd, riddled with fennel and an orange & roquette salad; and a grain salad?, which… Read More
Recipe: Cone Bay barramundi with mango & kiwi salsa and breole tutter
Want a getaway, but don’t have the time? Sorted. Shoal Bay Country Club is bringing the goods from its far away lands to us with the chef sharing has shared his secrets on how to bring a Shoal Bay beachside evening, to your very own dining room. Preparation time: 20 minutes Cooking time: 20 minutes Ingredients: 1 (220gm) boneless barramundi fillets with skin on, skin scored 200gm baby chat potato (steamed) 2/3 cup extra virgin olive oil Baby coriander for garnish Salt & pepper Creole seasoning: 2 garlic cloves, thinly sliced 1 tsp creole seasoning 2/3 cup clarified butter Kiwi-mango salsa: 2 firm (not too hard) peeled & cubed kiwis ½ cup diced ripe mango 2 tbs fresh lime juice ½ tsp chopped coriander ½ tsp deseeded & diced long red chilli ¼ tsp salt 1 tbs olive oil Method: Step 1: preheat oven 200c fan forced. Line a small baking tray with baking paper. Place steamed potato on prepared tray. Drizzle with 1 tsp oil. Season with salt & pepper. Toss to coat and bake for 3 mins. Step 2: meanwhile, heat a large non-stick frying pan over medium high heat. Add fish, skin side down. Cook for 2 mins until skin is very crispy around edges and centre is just starting to crisp. Place fish skin side up on top of the potatoes on tray. Bake for 4 mins or until fish is just cooked through and potatoes are roasted. Step 3: heat clarifies butter in a small sauce pan over medium heat. Add garlic… Read More
Why you need to drink Wild Turkey at new Sydney rooftop bar Old Mate’s Place
The back story of Wild Turkey goes something like this: mates had drinks, went out, hunted turkeys, branded their bourbon after it and went global. But it’s the art of mateship that gave birth to one of – clearly – the most delicious bourbons in the world that the folks at Wild Turkey are worried we’re losing touch with. If you look back at olde Van Dieman’s Land, real moments in the great outdoors with mates has traditionally been how Aussie blokes unwind, but ‘mateship’ is on the decline as new research reveals half of Aussie men (48%) have lost touch with their mates. Because dudes are busier than ever before, they’re forgoing mateship as a result – 40% are too time-poor to see their mates, while a further 42% blame increased workloads, which is why a drink themed Into The Wild at brand-spanking-new rooftop bar in Sydney, Old Mate’s Place, is so what the proverbial doctor ordered. To help this dire, dire situation of shit friendliness, Wild Turkey is bringing together the spirit of mateship, with a touch of the wild, in a bespoke watering hole – the Spirit of the Wild. Inspired by the Australian wilderness, Spirit of the Wild is a hidden oasis where people can escape the distractions of everyday life and experience the real outdoors with mates, without leaving the CBD. The pet project of Gabrielle and Andres Walters and Daniel Noble, they bring their collectively pretty varied list of experiences around the Sydney hospitality scene to make a bar that is… Read More
The truffle menu at InterContinental Sydney’s 117 restaurant is incredible
Truffle season is upon us and Sydney’s InterContinental Hotel at Circular Quay is turning it on for those of us who’re as die-hard as the very providores that bring the little morsels to our plates. Senior sous chef Luke Fernley – and master of the sweets, Simon Veauvy – have developed a five course set menu degustation that showcases not only the desirable truffle, but the luxuriousness of the 117 dining room, tucked away in the secludes of the hotel. Subtle, rich and very much what you want from a degustation, the menu at 117 at the InterContinental has been created to the integrity of the truffle to really showcase what they are as a standalone thing, but primarily, how they work with such foods as simple as brie cheese, to the more robust wagyu short rib – and everything in-between. Each course has truffle grated, shaved or infused with absolute finesse, in a way that only their expert chefs know how. What’s on the menu? You start with a truffle fettuccini, made with fresh pasta, which is arguably the best vessel to carry a truffle’s heady aroma. You then move on to a Piccolo Farm pastured quail, complete with fresh truffle shavings. Followed-by a wagyu short rib,because why not, with truffle shaved and permeated throughout a potato puree. Included are the likes of Simon Veauvy’s ‘Nutty Black Truffle’ brie which combines macadamia, malt and black truffle ice cream. Complete the meal with artful pairings of wine, all sourced from regions near and dear. With an… Read More
Desserts by Cremeria De Luca to try at Ferragosto before you die
When it comes to Italian treats in Sydney, there’s really only one name to know. Cremeria De Luca is the family owned and operated – in true Italian style – Italian gelato place over in Five Dock, NSW that does so much more than gelato. They’ve quickly moved from the favourite Sicilian treat to a whole lot of everything else, making a quick name and loyal following for themselves with their now renowned gelato brioche burger, which, yes, is every bit as devilishly good as it reads. This Sunday at the City of Canada Bay’s annual Italian street fair, Ferragosto, Cremeria De Luca will be serving-up its gelato from an age old recipe, gelato brioche burgers, It’s the national Italian holiday that celebrates the middle of summer, so it only makes sense for you to head along armed with nothing but cash, an empty stomach and an open mind as you eat, drink, spend and enjoy yourself silly around the six-hour-long festival. What’s happening at the Five Dock Ferragosto this year From 10am to 4pm, performances, cooking demonstrations, vintage Italian cars like Ferraris, Fiats and Alfas, kids’ activities and food stalls will line the streets. Sagra della Granita: Canada Bay Council will be working together with Cremeria De Luca to bring the first Sagra della Granita, a stand dedicated to celebrate the wonderful Sicilian Granita in all its glory. There will be a degustation of granitas available at stand 23-24 served all day. Arancini everywhere: They’ll be serving savoury traditional Sicilian arancini, fried iris sweet buns filled with Nutella,… Read More