Food & Lifestyle Weekly - Monday 14th April 2014

In this week’s issue: It's a sober issue for the F&L news this week as there's no Drinks section, but there's plenty of food to fill that void. Check out the launch of the Goodtime Diner, celebrate the return of PaperPlanes' Ramen Nights, have a look at the latest judge added to the judging panel at the Appetite for Excellence awards, close off the Mercedes-Benz Fashion Week with Raffles' Pop-Up Showcase, and so much more.



An extension of the popular GoodTime Burgers brand that has swept Sydney is on its way with the launch of the GoodTime Diner. The GoodTime Diner carries on an Americana theme, opening its doors on April 8 with an air of mystique and charm inspired by the lively, gritty underground bar scene of old New Orleans. The GoodTime Diner’s menu has a deliciously smoky Southern taste inspired by American Barbeque, and features burgers, meat platters, desserts, cocktails and more. For full details check out


Din Tai Fung, the Taiwanese-based eating house, will have dumpling lovers north and south of the city rejoicing with two new restaurants opening within a month, one at Westfield Chatswood and a second at the new Central Park development at Chippendale. The Westfield Chatswood branch is the group’s largest restaurant in Australia at 140 seats. The Central Park venue launches in early May and will seat up to 120. Both are full service restaurants. For individual store info, including opening times, check out


Australia’s leading sausage aficionado, Sara Grazia, is lifting the bar on the quality behind sausage and salami creation through the organisation Sausages Made Simple. Sausages Made Simple provides fun and easy-to-follow education programs in the heritage food arts of Italian fresh and cured sausage making and cured meats production. These programs include:

Sausages Made Simple Quick Kits: The kits offer users the simplicity in creating their own produce easily and quickly. Each kit contains two premixed recipes, easy to follow instructions to help aid in the users’ success with only the fresh ingredients needed to be added.

Intensive Workshops: This type of workshop class combines 2 or more subjects and is structured predominantly as a demonstration course, in addition to the demonstration layout of the workshop classes, practical elements can be included giving students the opportunity to get hands-on production experience.

Master Classes: The series of Master Classes offered have been tailored to develop participant’s skills and enhance their knowledge. The course structure starts at beginner/entry level and each topic then increases in skill and discipline. Master Classes are conducted as individual course subjects on a completely practical level, giving participant’s the theory knowledge combined with the practical, hands-on skills required.

For a full run down on the courses as well as Sausages Made Simple products, visit:


Winter is fast approaching Bondi Beach, but it’s not all bad news… PaperPlanes is welcoming back their infamous Ramen Nights. Due to peer pressure and pleads they’ve brought their Ramen menu back early this year and will be ready to serve up these delicious winter warmers from May 5. Broth choices include pork bone – traditional or sizzling with spice, or vegetable and konbu soup. The first Monday night of each month also includes $5 Ramen, live music and food & drinks specials. Ramen is available during lunch 11.30am – 4pm Friday to Sunday, or for dinner, from 5.30pm Sunday to Thursday. For bookings, email


Indulge in a delectable choice of treats as Easter at Westfield Sydney kicks off. Come and find silky smooth chocolate eggs from Lindt, Ladurée and Max Brenner, toasted homemade hot cross buns with lashings of butter at Jones the Grocer, and a whole host of Easter delicacies for you to enjoy. There are events like the Children’s Easter High Tea to enjoy, with delicious treats like ribbon sandwiches and pink cupcakes to keep the little ones satisfied. To read up on all the Easter fun happening at Westfield Sydney, check out


Sydney’s iconic eatery Fish Face has cast its line into Double Bay, opening the doors at 346 New South Head Road. The offering at Double Bay features a restaurant that’s split into two areas, the front bar and dining and the very formal dining area at the back, Fish Face Dining. The menu for Fish Face Dining features dishes created by Chef & Owner Steve Hodges and Head Chef Josh Niland. This includes entrees such as Yellow Fin Tunaand the Spanner Crab + Organic Caviar. Fish Face Dining is open for dinner Tuesday through Saturday from 6pm-10pm and bookings accepted.


The return of the much lauded Home Food & Wine Weekend, which now in its fifth consecutive year, is upon us! This premium event will be moving to a new location at Westfield Bondi Junction, Sydney’s premier shopping destination. From Friday 23rd to Sunday 25th May, editors and industry experts including Belle’s Editor in Chief and The Block Judge, Neale Whitaker, will lead interactive workshops and how-to demos on everything from interior styling, wine master-classes, cooking demonstrations, how to renovate and decorate workshops where guests are able to interact with Australia’s leading magazine editors and experts. To see a full timetable and to register for events, visit


The colder months are approaching and Fresh Fodder has the perfect solution to keep you warm and healthy this winter. From April to August, they are offering three gorgeous soup flavours. There’s the Minestrone, A heart-warming soup in the true Italian way, filled with bacon, beans, carrots, tomatoes and potatoes(Gluten Free). Try the Roasted Pumpkin and Red Lentil, which is new this season - enjoy rich, thick Roasted Pumpkin coupled with sweet red lentils (Gluten Free. Finally, there’s the sumptuous Minted Pea and Chorizo. It’s a tasty blend of fresh mint and spicy chorizo, bringing a tasty twist on traditional pea and ham soup. For info and ingredients, take a look at


Mesa Verde is teaming up with the hospitality organisation Scarf in providing an opportunity to disadvantaged youth to build their skills and improve their employability. Scarfis a social enterprise that borrows restaurants to provide front-of-house hospitality training, mentoring and employment to asylum seekers, refugees and marginalised young people who face barriers to fair training and employment. As the host venue for the Autumn series of dinners, Mesa Verde are delighted to be a part of something so special. Diners pay $35 for a two course set menu, that will be served by Scarf front-of-house trainees. The dates of these dinners will be April 28, May 5, May 12, May 19 and May 26. For bookings, email


Bulla Dairy Foods, Australia’s oldest owned and operated family diary company, are announcing their license to produce a frozen range of the hugely successful confectionary line, Cadbury Marvellous Creations. The Ice Cream comes in packs of four, for RRP $7.99, with flavours including:

Jelly Honeycomb Cookie

Jelly Popping Candy Beanies

Banana Candy Bubblegum Fudge Cookie

This new range is available at all leading supermarkets and selected independent retailers.



Sydney clubbing institution Marquee Sydney has been ablaze every Wednesday for the venue's monthly Salsa Night. Imbued with the spice and passion of the Latino nightlife scene, Salsa Night has been a hub of dancing and drinking since it's recent launch.

Hosted by two of Australia’s best Latino DJ’s Don Juan and Dante Rivera, who are renowned for their success in the Latino nightlife scene, guests will be sure to shake their hips and do the cha cha with the best of them.

A $250 gift card is up for grabs for the most fiery dancer on the night!

The next Salsa Night takes place on Wednesday 23 April with doors opening from 8pm for a 9pm start. Entry is FREE. For more information visit


Exciting news for the Appetite for Excellence 2014 awards with internationally renowned Australian chef David Thompson confirmed as a new judge, straight after being awarded S.Pellegrino Asia’s Best Restaurant 2014 for his Bangkok- based restaurant, Nahm. Thompson, recognised as one of the world’s best chefs and the leading authority on Thai cuisine, has been a long-time supporter and previous guest of honour at the Appetite for Excellence in 2009, and will make a rare trip back to Australia to help judge the awards. Now in its ninth year, Electrolux Appetite for Excellence aims to inspire and nurture young chefs, waiters and restaurateurs by providing once-in-a-lifetime experiences, educational opportunities and enviable prizes. The program culminates in the crowning of the Australian Young Chef, Young Restaurateur and Young Waiter of the Year 2014 at a star-studded awards night in August. A full run down of information, including how to apply, can be found here


Newcastle executive chef David Cross’ restaurant, Babbingtons Bar and Grill at Best Western Plus Apollo International Hotel in Charlestown has been named the Australian Pear Month Restaurant of the Year. Cross’s winning dish, Crispy Hoi Sin and Five Spice Duck Wings with a Cucumber and Shallot Salad finished with a Chilli Pear Relish, competed with 200 other cafes, restaurants and cooking schools around the country vying for the acclaimed annual award, first launched by Australian Pears in 2012. Cross said what the award really celebrates is Australia’s pear season.


Friday 11 April - Thursday 17 April 2014 (excluding weekend)
71 George Street, Sydney 2000
Showroom Hours: 10am - 5pm, weekdays

After an incredible showing on April 9 at The Runway Carriageworks, the Raffles designers will temporarily take over a George Street shop space for the Raffles International Showroom from April 11 until April 17. The Rocks HQ will house the designers SS14-15 collections for viewing, allowing for private media showings, blogger re-sees, and excitingly - the high street's first glimpse at the most distinguished design talent from Raffles College of Design and Commerce in Sydney and Singapore. The list of collections on display at the showroom is:

GABRIEL LEE (Self-Titled) - Sydney

Media Highlights: Original botanical-themed print-on-print combos and playful accessories.

WILL BE. By William Brunton - Sydney

Raw finishings and matchy-matchy menswear.

AQUINTIC By Ayaka Ichikawa - Sydney

Uniformity, fluidity and minimalism are all key themes for this emerging Japanese-Australian designer.

ASANOVSKI By Fatima Asanovski - Sydney

Window-style peek-a-boos, playful geometry and textural fabrications.

PAUL NATHAPHOL (Self-Titled) - Singapore

Deep teal and emerald hues, clean lines and modern suiting.
SARA ALJAISM (Self-titled) - Sydney

Bold couture paneling and traditional craftsmanship techniques.


Kick off your Easter long weekend in style with a massive day of racing, fashion, punting and dining. The second and final day of Little Sydney will again take centre stage, where Sydney’s leading restaurants; Longrain, Icebergs, Four in Hand, Chiswick and Merivale will go head to head in Sydney’s hottest hospitality and entertainment precinct. The Championships Day 2, Longines Queen Elizabeth Stakes Day will take on a decidedly Royal feel with the world’s richest 2000m turf race. Treat yourself and explore the number of activations taking place on the day including the Clinique Lounge for make-up touches, the L’Oreal Lounge for hair touches, the Crust pizza store and various pop up bars including Bar Schweppes, the James Boags Container Bar and ‘The Paddock’ presented by Canadian Club which also features a Snow Throw contest. Head to to secure your place at this prestigious event.