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.
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.
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.
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.
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.
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.
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.
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".
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.
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.
The renowned and incredibly important OzHarvest are gearing up for their annual CEO CookOff, an event uniting over 100 of the country's top CEOs to feed 1000 vulnerable Sydneysiders and create awareness of food insecurity, homelessness and food wastage in Australia. We caught up with OzHarvest's Ronni Kahn to find out more about the event, as well as the evolution of OzHarvest, and the challenges they face.
Jemma Gawned has come a long way since being in the public eye as a contestant on the first Australian Big Brother. From developing her own make-up line - "Jemma Cosmetics" - to her current passion, managing her very successful raw/organic food empire Naked Treaties.. We caught up with Jemma to talk more about her journey in the past few years, what has led her focus towards raw and organic foods, the benefits of these foods, her journeys in places like Peru, and more.
Merivale's excellent Ash St Cellar will be just one of the many restaurants participating in the massive calender of food and drink events planned for the annual March Into Merivale festival. While the highly anticipated launch party at ivy - one of our favourite foodie events of the year - is just over a week away, we caught up with Ash St Cellar's Zac Ahrens to find out what he has planned for the three main events that his venue will be involved in: the launch party, European Laneway, and Date Night.
Famous for turning Longrain into the renowned dining destination it is today, Sam Christie has announced plans to open an Indian eatery named Subcontinental for entry into Sydney's rich dining scene this year. Now that the much-loved Shortgrain and Bunker Bar have closed down, Christie is more able to focus on interpreting traditional Indian dining to offer something as unique and hopefully just as successful as Longrain has been. With innovation on his mind we thought this would be a good time to catch up with Sam and talk a bit more about what we can expect from Subcontinental when it opens this year.
Now that world renowned food guide Gault&Millau is established in Melbourne and Sydney, helping us navigate the many great restaurants popping up in these two fine cities, we thought it'd be helpful to catch up with their chief Australian judge Mark Dorrell. In the below Q&A Mark talks about the judging process which results in the scores and awards for various restaurants, what Gault&Millau add to the Australian dining scene, food bloggers, and more.