AU ABROAD

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INTERVIEWS

Christina Tosi (Momofuku Milk Bar) talks Singleton Whisky & Sugar Bar, her Whisky Maple Cookie, the possibility of Milk Bar in Sydney, and more

In case you haven't already heard the news, dessert goddess Christina Tosi, owner and chef at New York's iconic Momofuku Milk Bar, has come to Australia to help The Singleton stage a pop-up bar at the wildly popular Night Noodle Markets in both Sydney and Melbourne. Titled The Singleton Whisky & Sugar Bar, it will be popped up for the duration of each markets, serving up an exclusive creation Tosi has come up with especially for the occasion, and pairing that with some thoughtful Whisky cocktails.

the AU interview: Neil Martin (Ananas) talks Bastille Day, French Dining, and more

Neil Martin, the Chef de Cuisine at renowned French restaurant Ananas Bar & Brasserie, has been busy preparing the venue for it's annual, numerous Bastille Day celebrations. Kicking off today, Ananas will see a week of exclusive specials, dinners, champagne brunches, and more. In between the preparation, Martin took some time to give us a bit more insight into what Ananas have in store this year for their renowned Bastille celebrations, how he thinks French dining has evolved in Australia and all over the world, and more.

the AU interview: Jake Furst (Beer Deluxe, Melbourne) talks Grandad's Supper at Good Beer Week 2015

It’s time again to raise your glass as the fifth Good Beer Week hits Melbourne from May 16-24th. This year, Grandad’s Supper returns to the new Festival Hub at Beer Deluxe in Fed Square. The evening features a special four-course degustation paired with big, bold and beautiful brews from Mornington Peninsula, Brooklyn, Rodenbach and 8 Wired Brewing. This is a chance for foodies and beer lovers alike to experience and learn everything there is to know about the world of beer directly from the brewers. We caught up with Executive Chef of Beer Deluxe, Jake Furst, to chat about his thoughts on beer and to gain some insight on what to expect at Grandad’s Supper.

the AU interview: Tom Maclean (Sofi Spritz) talks Spritz, Pozible campaigns, new flavours, and more

Sofi Spritz is a fast rising all-Australian Spritz business which has already made quite an impact on the market. Known for their very well-curated, attractive events and the aesthetic that comes with the fantastic flavour. They are prepping a brand new flavour to be released, and running a Pozible campaign beside it; getting their customers involved in the decision making process. We thought it best to catch with company founder and owner Tom Maclean to chat about how far Soft Spritz has come in such a short time, as well as get a bit more insight to the campaign.

the AU interview: Peter Gunn (Attica Sous Chef) talks Young Chef awards, pop up dinners, and more

On a dreary Melbourne afternoon I headed down to North Melbourne’s ‘Auction Rooms’ cafe to interview Peter Gunn, the Pacific semi final winner of the S.Pallegrino Young Chef awards. Peter’s reputation was growing in Melbourne, having worked as sous chef at Attica for the last 4.5 years, and quite recently starting his own fine dining night Ides. I was interested to learn where he had come from, and find out his vision for the future.

the AU interview: Dan Hong (Mr Wong; Merivale) talks 'Wok On', March Into Merivale, celebrities, and more

Highly celebrated chef Dan Hong is one of the most sought after in Australia, so Merivale are smart to include him as a big fixture in this year's March Into Merivale food and wine festival. With just over a week left of their 50+ events, we caught up with Dan to find out more about one of the festival's most anticipated events, Wok On which will feature stalls from all of Merivale's Asian restaurants. Dan also lets us in on his most memorable guests at Mr Wong, his highlights of March Into Merivale so far, and - being a big hip hop fan - his favourite song so far this year.

The AU Interview: Chris Irving (The Gantry Restaurant and Bar) on launching Gantry, working with Gordon Ramsay, seafood sustainability, and more

This coming Tuesday 17th March sees the opening of The Gantry Restaurant and Bar located within stunning Pier One (Autograph Collection Hotels) on Sydney Harbour. We caught up with the man who's making it happen Executive Chef Chris Irving. He's achieved things one can only dream of in such a short time, four years with the Gordon Ramsay Group, private chef to the Beckhams, cooking for the Queen and Chef Consultant to the Spanish Royal family are just the tip of the iceberg of Irving's career highlights. This new restaurant is another exciting chapter which will complement Irving's plans for the future, in particular his passion for sourcing local and advocating sustainable seafood.

the AU interview: Leslie Gracie and David Piper (Hendricks Gin) on their ultra rare infusion, Hendrick's Kanaracuni Gin

It's not everyday you get to meet the Master Distiller of the universally loved Hendrick's Gin, so Ip was over the moon when a surprise opportunity placed me right in front of the person responsible for what is probably my - and many others - all time favourite spirit, the lovely Lesley Gracie. She was accompanied by Hendrick's Global Ambassador, the memorable David Piper, who was bursting with the same eccentric personality I had come to know from Hendrick's highly sought after promotional events. The duo were on a world tour to bring a new, rare infusion to a select few around the world, stemming from their chance discovery of a new botanical deep in the Venezuelan jungle, one which natives call "Scorpion's Tail".

the AU interview: Frank Moreau (Merivale Master Sommelier) talks Around the World with Merivale Wines

Tomorrow, Wednesday 11th March, Merivale are prepping to take guests on another wine-driven trip around the world with their popular event 'Around the World with Merivale Wines'. From 5:30pm at ivy venue Pailings, guests will have access to over 135 wines all the way from the rolling hills of Tuscany to New Zealand's picturesque mountain ranges to the faraway valleys of Chile, amongst other places internationally and nationally. Renowned Merivale sommelier Frank Moreau hand picked all these wines so it's only right that we find out more about the event from the man himself.

the AU interview: Miguel Maestre announces the Clean It Yourself pop-up restaurant with Finish

High profile Chef Miguel Maestre often seems to be in many places at once, from TV to his work with brands like Australia's top dishwashing brand FINISH. Together with Finish, Miguel has added yet another project to his long list of works: a pop-up restaurant which will be appearing in Surry Hills, Sydney for only a few days and then disappearing as if it never existed. The unique concept will be making a lasting impact though, seeing as all meals will be provided for absolutely free; well, almost free. Guests will have to pay with their dishwashing skills, as they wash up after themselves in exchange for a free Spanish feast.