19
Apr
14

Sharpen Your Knives! The Art of Butchery

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Gault&Millau is launching its Culinary Lecture series with a butchery class led by Head Chef of Bishop Sessa Paul Cooper, along with Haverick Meats on Saturday 3 May.

“Following on from Easter we thought it would be the perfect time to conduct a butchery class with Lamb – this is the class for those looking to take their knife skills to the next level,” says Gault&Millau Australia Chief Judge/Manager, Mark Dorrell.

Watch as Chef Cooper and the Haverick Meats Head Butcher breakdown a whole lamb, walk you through what to look for at the market when it comes to cuts and produce and enjoy a cooking demonstration led by Chef Cooper.

“It’s the complete culinary lecture experience for the serious foodie – not only will you learn some great take home tips and recipes but also learn the technical side to the dish – the art of butchery – plus sit down for a lunch spread with the Chef and butcher!” says Dorrell.

Head Chef Paul Cooper applies a nose-to-tail philosophy, purchasing all meat as the whole carcass which he then breaks down himself on site.

“Chef Cooper represents the modern chef – he is committed to sustainable ethos by utilising all elements of the beast and only sourcing the best meats from local farmers. He is a highly skilled chef so we are looking forward to learning not only the technical skill involved but recipes that keep his customers coming back again and again,” says Dorrell.

The Lamb Butchery Culinary Lecture will be the final event attended by Gault&Millau France Chief Judge Marc Esquerré on his Australia promotional trip.

“This will be the last stop for France Chief Judge Marc Esquerré who will have eaten his way through Sydney and Melbourne’s top restaurants so the lunch conversation will be interesting!” says Dorrell.

Limited tickets available ($60pp incl. GST), bookings available through Haverick Meats on 9316 8900. Event includes butchery demonstration, cooking class, full sit down lunch and gift bag.

29
Mar
14

Jamie Oliver Falls in Love with NSW’s Southern Highlands

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World-famous chef Jamie Oliver was wowed by NSW’s Southern Highlands on the weekend, visiting the region to meet the artisans behind some of the State’s finest produce.

 

In Australia to raise awareness for Jamie’s Ministry of Food Australia project, Jamie took time out of his busy schedule to dine at some of Sydney’s best restaurants before day-tripping to the Southern Highlands.

 

Jamie began his regional visit foraging for fungi in Li-Sun Exotic Mushrooms’ disused railway tunnel in Mittagong, guided by Dr Noel Arrold – a local microbiologist who has been harvesting mushrooms since 1987.

 

Afterwards, Jamie visited two-hatted restaurant Biota Dining in Bowral, with chef and owner James Viles showing him around the grounds, including the extensive vegetable and herb garden, and his duck and yabby-filled pond.

 

Jamie then enjoyed a stunning lunch at Biota Dining, featuring fresh local produce and ingredients picked that morning by James and his team.

 

Jamie said: “I’ve been to Sydney and NSW many times now, but I’ve never visited the Southern Highlands – what an amazing place! Local makers and beautiful fresh produce everywhere you look. The people are so passionate about their food and wine – I found it really inspiring.”

 

Destination NSW supported Jamie’s visit to the region, with CEO Sandra Chipchase delighted the celebrity chef could include a day trip to regional NSW during his visit.

 

“NSW is home to some of the best fresh produce and world-class wines Australia has to offer.  We were thrilled to introduce Jamie Oliver, one of the world’s biggest advocates of fresh, local food, to the Southern Highlands – a great example of a regional NSW food and wine hub,” Ms Chipchase said.
“Jamie instantly fell in love with the Southern Highlands, applauding the diversity of fresh produce and excellent wines, which is testament to the passionate people who make up the local food and wine scene in the region.”
During his NSW visit, Jamie also hosted an interactive event, Kitchen Talk with Jamie, at Carriageworks in Sydney’s Eveleigh on 23 March, featuring some of Australia’s top chefs cooking with fresh produce from Woolworths.

 

On the back of the visit, Jamie is running a competition on hisJamie’s Ministry of Food Australia website, promoting the Southern Highlands and featuring highlights from his visit to the region.

 

Open to Australian residents, the competition offers the chance to win return flights, two nights’ accommodation and a foodie tour in the Southern Highlands.

To enter, visit www.jamieoliver.com/competitions/gourmet_escape_nsw.

 

For more information on food and wine experiences around NSW, go to www.visitnsw.com and www.sydney.com.

19
Mar
14

Sydney’s Food Truck Sensation here to Stay

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Sydney’s fleet of food trucks will become a permanent fixture after a successful two-year trial run by the City of Sydney.

After strong support from Sydneysiders – and enquiries from more than 600 potential operators – Council last night voted to make its food truck program permanent and encourage even more to get on the road.

The City of Sydney will issue permits for up to 50 innovative operators to take to the streets over the next two years, with a food truck design panel being established to assess the quality of applicants’ vehicle designs and menus.

More locations across the city will also be made available for the trucks to trade.

Lord Mayor Clover Moore said supporting Sydney’s emerging food truck culture was part of the City’s plan to create a safer and more diverse late-night economy.

“The Sydney Food Trucks program is a great example of how innovative ideas can create a brand new industry and transform the experience of dining after dark,” the Lord Mayor said.

“Not only are the trucks generating new business and creating jobs across the city, they’re also giving Sydneysiders fantastic new late-night dining options that simply didn’t exist a few years ago.

“Over the two-year trial period, the trucks have been embraced by locals and visitors alike, and we’ve been swamped with enquiries from potential operators keen to set up their own food truck business.

“We’re delighted to commit our long-term support for this exciting new industry, and look forward to seeing even more trucks hit the streets soon.”

The Sydney Food Trucks trial emerged from the City’s OPEN Sydney consultation program in 2011, when Sydneysiders said they wanted more accessible, affordable and diverse late-night eating options.

Following a rigorous selection process – including a cook-off judged by Sydney’s top food critics – the first truck, Cantina Mobil, started trading in May 2012.

The nine trucks now in operation offer everything from yum cha to gourmet vegetarian burgers, and serve an average of 1,700 customers each every month.

The program has also won its share of prestigious awards, including the Sydney Morning Herald Good Food Guide award for innovation and an FBi SMAC Award.

The Sydney Food Trucks app, which launched in October 2012, has been downloaded more than 51,000 times and receives an average 650 visits each day.

Demand has grown so high that the trucks have joined forces to hold a ‘Food Trucks United’ festival in Belmore Park near Central Station on the first Friday night of every month.

City staff have briefed more than 20 other councils on the success of the program to date, and how they can start programs in their own area.

A survey of food truck customers conducted last year found that 92 per cent of people thought the trucks made an area feel more welcoming, and 72 per cent thought they increased an area’s safety.

More than one-third of people surveyed said they would have eaten at home if not at a food truck, showing the program is generating new business.

A loyal food truck following was also revealed, with trucks specially sought out by 44 per cent of customers. Eighteen per cent said they ate at a food truck at least once a week.

Information about the trucks, regularly updated menus and a real-time location map can be found at sydneyfoodtrucks.com.au or by downloading the free Sydney Food Trucks smartphone app.

18
Mar
14

Discover a Surry Hills Gem in Bishop Sessa

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Pork roasted in pine needles, lamb baked in salt meringue, coffee-baked carrots… just a taste of the innovative new Bishop Sessa Bistro & Wine Bar autumn menu by Chef Paul Cooper (The Botanical, Melbourne; Pied a Tierre, London) launching this March.

The new line-up of dishes, combined with some old favourites, reinforce the forward-thinking, high-quality food and wine offering of this Surry Hills gem co-owned by Cooper and host-with-the-most Erez Gordon (Jacques Reymond, Melbourne; The Botanical, Melbourne; Bistro Bruno, Balmain).

Chef Cooper applies a nose-to-tail philosophy to Bishop Sessa‘s food, literally. Purchasing all meat as the whole carcass – from lamb, beef, duck to goat – he then breaks down the animal onsite himself, committing to a sustainable ethos of utilising all elements of the beast.

“Using the whole animal and deconstructing it as we please allows us to be creative, minimise waste and treat the produce with respect,” explains Cooper.

Highlights from Bishop Sessa‘s new autumn menu include:

  • Pine-roasted Melanda Park pork with rhubarb chutney, peppercorns, onions, potato mash. Cooper uses pine needles and pine geranium to add a delightfully earthy and smoky taste to the pork.
  • Fennel and goats cheese bavarois, heirloom tomatoes, black olive, watermelon granita. Fennel leaves are juiced and incorporated into the bavarois to balance the rich and intense flavour.
  • Salt-baked Wollondale Hampshire Downs Heritage Breed lamb, capers, Warrigal greens, potato, fennel, red pepper sauce. Cooper bakes the lamb in a salt meringue which allows the meat to retain moisture, flavour and nutrients, an adds a subtle seasoning.
  • Potato-wrapped red wine braised Wagyu with mushroom and housemade bacon ragout, tomato, bordelaise sauce. A hero-dish the regulars can’t keep away from.
  • Coffee-baked Heirloom carrots, mascarpone pannacotta, hazelnuts, chocolate and sorrel ice cream. Coffee-baked carrots. Enough said – you have to try them.
  • Upside-down bitter chocolate tart, honeycomb, salted caramel ice-cream. The intense bitter flavour of this chocolate (from BlackGold Cacao in Marrickville) is a highlight of the dish.

In addition to the a la carte menu, Bishop Sessa will continue to offer one of the best-value degustation menus in Sydney; six courses for $69 per person or $119 per person with matched wines. For those that prefer a lighter meal or are short on time, perch at the bar for snacks paired with wicked cocktails and the team’s witty chat.

Wine lovers will also appreciate Bishop Sessa’s wine list, which includes some fantastic lesser-known varietals and makers, together with big, bold classics accompanied by the expert knowledge of Erez Gordon.

Bishop Sessa

527 Crown Street, Surry Hills

P 02 8065 7223 / E eat@bishopsessa.com.au / W http://www.bishopsessa.com.au

Twitter @bishopsessa / @paulcooper79

Instagram @bishopsessa

Open Monday to Saturday, midday till late.

Reservations welcome.

18
Mar
14

Qantas presents ‘Australia’s Best Home Cooked Dish’ State Winners Announced

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The Noosa International Food and Wine Festival 2014 is proud to announce and congratulate the six state winners of the festival’s hot new competition, the Qantas Presents ‘Australia’s Best Home Cooked Dish Competition’.

 

Brenda Farr (WA), Sally Cranney (SA), Silvana Magazin (TAS), Sofia Cristopolous (VIC), Margun Carless (NSW) and Brett Holmes (QLD) are now on their way to Noosa to compete in the National Grand Final at the Festival, May 15-18.
The Grand Final will take place on Sunday May 18, where the competitors will cook alongside top chefs and festival attendees and will be judged by a panel of the leading chefs, Jim Berardo, Festival Director, and representatives from competition sponsors Qantas and taste.com.au.
There will also be a “People’s Choice” Award, also voted on Sunday May 18, decided by Festival goers after tasting dishes produced by each finalist available at the Festival Village.

All six state winners have won a trip for two to Noosa for a five-night stay at Netanya Beachfront Resort to enjoy Australia’s Premier food, wine and lifestyle event with flights from Qantas.
The competition received hundreds of entrants from each state and the Festival’s Executive Chef, Tim Montgomery, said the standard of entries was truly impressive. “The standard of home cooking in Australia is clearly very high; local produce is often featured and recipes that showcase our multicultural society. There is a new interest in healthy, tasty dishes served at home and an increased sophistication in our collective national palate,” said Mr Montgomery.
Since the competition launch in September 2013, the Festival was inundated with aspiring chefs’ entries and recipes to go in the running for the substantial $23,000 grand prize package which includes a trip for two to London, $5000 cash from Westpac, Kitchenaid and ILVE appliances, Mary Ryan’s $2000 cookbook voucher, and the honour of taking out Qantas Presents ‘Australia’s Best Home Cook Dish 2014’.
Festival Director, Jim Berardo, was thrilled at the response to the competition.  Jim believes that the interest and involvement of people from all corners of the country in the competition is indicative of how important all regions are to the collective culinary scene in Australia.
“We think this adds an exciting new dimension to the Festival and the chance to go to the heart of cooking; the home kitchen and highlight the best dishes being produced there by home cooks. We are excited to use our Festival as the platform to showcase the incredible talent and love of food that exists here in Australia,” Mr Berardo said.

Competition sponsor, Westpac’s Queensland State General Manager Retail and Business Banking, Michael Wright endorses the competition, confirming that Westpac has been helping Australians fulfil their dreams, for over 196 years, from internationally renowned chefs to budding home cooks. “This is a great opportunity for ordinary people to do something extraordinary and we are excited to be a part of the Australia’s Best Home Cook Dish competition in its inaugural year,” Mr Wright said.
Noosa International Food & Wine Festival goers not only experience the ultimate in food, wine, music and lifestyle but also have the opportunity to bask in one of Australia’s most iconic holiday destinations. With Noosa Main beach, Noosa National Park and the fabulous Hastings St with its shops and restaurants, all within short walking distance of the festival, people can easily move between the Festival Village, the Qantas Beach Marquee and surrounds, without needing a car.

MORE INFORMATION:

A range of ticketing packages are available at www.noosafoodandwine.com.au  or by downloading the free Festival Smartphone app. Buy tickets before April 1 and receive a 10% discount on most Festival events.
Daily General Admission prices are $40 (adult) and $20 (child) and include Celebrity Chef Cooking Demonstrations, Culinary Exhibits, The Courier-Mail Annexe, Food Critics’ Cooking Competitions and live entertainment.  Weekend Gold Passes which include entry to the Seppelt and Westpac Hospitality Pavilions and preferential concert seating are $330pp.
Become a Chilli on the Festival Facebook page and receive updates and information on competitions.

The full Festival Program: www.noosafoodandwine.com.au/program

The full line up of visiting Chefs: http://www.noosafoodandwine.com.au/whos-coming/

Accommodation packages: http://www.noosafoodandwine.com.au/accommodation/ and ‘Stay and Play’ packages:http://www.visitsunshinecoast.com.au/events/stay-and-play-event-packages

Media accreditation and images: http://www.noosafoodandwine.com.au/media-centre/

Facebook: https://www.facebook.com/NoosaFoodWineFestival

03
Mar
14

THE BOMBE GOES OFF AT CHISWICK TO CELEBRATE TWO YEARS

 Chiswick birthday bombe

Matt Moran and Peter Sullivan’s much-loved neighbourhood restaurant CHISWICK turns two this month and to celebrate, each table will receive a signature blackberry ‘birthday bombe’ dessert to share. CHISWICK’s most popular dessert will be offered to every table complimentary at lunch, Monday to Friday, throughout the month of March.

One of Sydney’s first kitchen garden restaurants, CHISWICK opened in March 2011 with a menu designed around the produce grown in the restaurant’s very own 150-square metre plot offering the best of each season including fruit, vegetables and herbs. What isn’t grown on site is sourced from producers handpicked by Matt and head chef Richie Dolan, including Moran family lamb from the Central Tablelands, fully endorsing the restaurant’s farm to table philosophy.

Peter Hatfield, CHISWICK’s head gardener, works closely with Matt and Richie to get the most out of the garden each week.

“The kitchen garden at CHISWICK is incredible, I love the fact that we harvest herbs and vegetables each morning and by lunchtime they are being served to customers”, says Peter.

This month also sees a new menu featuring more autumnal offerings including chargrilled cuttlefish with smoked eggplant and peppers, orecchiette with chorizo, chilli and broccolini and to end, a caramelised fig tart with almond and fig leaf ice-cream.

The menu is designed to share with many dishes cooked in the custom-built wood-fired oven such as roast chicken with turnips, kale and gremolata or whole roasted rainbow trout with garden herbs and baby leeks.

The drinks menu also draws inspiration from what’s in season with herbs playing a big part in cocktails such as a Garden Punch with fresh rosemary and basil added to a blend of gin, prosecco, peach, pineapple and almond syrup. House-made sodas are also a draw-card and include lychee and Thai basil and blueberry and lavender.

Matt Dunne’s wine list was also recognised as Australia’s Best Small Wine List by Gourmet Traveller WINE in 2013.

The next special event on the CHISWICK calendar will invite diners to ‘Meet the Gin Maker’, a dinner on 2 April featuring Stuart Gregor and Cameron Mackenzie of Four Pillars Gin, a small-batch Australian distillery based in the Yarra Valley. Expect gin and tonics, Negronis, martinis and a menu filled with great Yarra Valley produce.

The private dining room is also available for up to 40 people and can be booked for lunch and dinner seven days a week with bespoke menus to choose from.

For lunch and dinner bookings including special events, please call CHISWICK on 02 8338 8688.

 

CHISWICK                                                                                                                               

65 Ocean Street                                                                                                                     

Woollahra                                                                                                                               

02 8338 8688                                                                                                                         

 

info@chiswickrestaurant.com.au

www.chiswickrestaurant.com.au

T: @CHISWICKSydney

F: CHISWICKRestaurant

I: @chiswickrestaurant

19
Feb
14

“EAT – Merimbula” A Foodie Providore Event Like No Other

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An oyster experience like no other in the world will be on offer for local families and visitors at this year’s Eat Merimbula, on Sunday, March 9.
Adventurous foodies will be able to slip on a pair of waders and stroll across the shallow bed of Merimbula Lake to a floating table to sample freshly opened oysters, a good local drop and chat with local oyster farmers.
Grower and environmental manager for Bega Coast Oysters, Sue McIntyre challenged foodies to test their palate and pick the best oyster, as each estuary has it’s own nuance.
“We can source oysters from four estuaries across the Bega Valley so people will get to taste the variety of flavour from each estuary,” she said, expertly opening an oyster for fellow organiser Natalie Godward.
“We’ll have oysters from Wapengo, Merimbula, Pambula and Wonboyn and you can be the judge.”
Natalie pointed across the water to the grassy shorefront at Fishpen, whichis where the skilled hands of local chefs will be turning our local produce into an experience to be savoured during the festival.
“‘Our most accomplished local chefs will provide plated premium local fare to tempt you as you walk along the beautiful foreshore”, she said.
‘‘We’ll have up to 20 of our best chefs and food entrepreneurs each creating something special for the day from freshly harvested seafood and salads along with locally bred and raised free range meats and dairy.”
“Think pulled-pork rolls from Quaama, salt and pepper squid from Bermagui, Eden’s mussels and squid, giant seafood paella and native fruit wines.”
“Even the humble sausage sandwich has been given the special treatment with meats from Quaama and home crafted chutneys.”
Sapphire Coast Tourism’s Anthony Osborne said 2000 hungry foodies cleaned out last year’s inaugural event in a matter of hours.
“You might actually get something to eat this year,” he laughed.
“Last year was the inaugural event and everyone sold out before lunch – people clearly have an appetite for great food in a stellar setting and this year we’ll ready for a big day.”
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See what’s cooking in the lead up to the festival at Sapphire Coast’s Facebook page.

Participants include:

Zanzibar

Bar Beach Kiosk

Barrabaroo Farm Fresh Meats

Lakeview Hotel

Cheeky Mango Café

Cobargo Ice Cream

Cranky Café

Elysium Native Fruit Wines

Hardcore Carnivore

Rusty Fig Wines

Original Fix

Merimbula Wharf and Aquarium

Wyndham StoneFruits

Pambula Merimbula Golf Club (K&R Catering)

Poppy’s Courtyard Café
Bega Coast Oyster




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