Sydney food lovers are invited to share the experience and enjoy the exotic flavours of one of the world's most delicious cuisines at the Flavours of Malaysia Food Festival being held at The Grace Hotel, Sydney from 16th September until the 9th October. For three weeks, the Grace Brasserie will be transformed into a Malaysian food fantasy as guests are invited to taste an aromatic menu prepared by Malaysian chefs Joshua Er, Sharun bin Ramli and Tan Kok Siong. This is an exclusive opportunity to experience a cuisine inspired by a rich cultural history at either a lunch or dinner buffet, as these top chefs are being flown in from Kuala Lumpur especially for the event. A live Malaysian band will keep guests entertained as they enjoy the exotic culinary delights. Guests will also have the opportunity to participate in live cooking demonstrations hosted by Malaysian Kitchen ambassador Wanitha Tanasingam. Held on the 25th September and the 2nd October, these hands-on cooking experiences will involve a live demonstration by Wanitha, after which guests will prepare and cook their own three course Malaysian meal, under Wanitha's instruction. After the class, guests will be able to relax and enjoy their creations with a glass of wine. Lunch Buffet: Tuesday to Friday from 12.00 to 14.00 and Sunday from 12.30 to 14.30 ($38) Dinner Buffet: Friday and Saturday from 18.00 to 21.00 ($48) Cooking Class: 25th September & 2nd October from 12.30 to 14.30 ($110) The Grace Hotel Sydney MALAYSIAN FOOD FESTIVAL - 16th September until 9th October, 2011. For bookings, call 02 9272 6636 email: firstname.lastname@example.org. Visit www.gracehotel.com.au for more information
Archive for September, 2011
Toby's Estate is continuing its commitment to supplying and serving Sydney's best coffee with the opening of its newest café, 80 Bay, at 80 Bay St, Ultimo. This is the fifth café to open in Sydney, the original home of Toby's Estate, which began in a Woolloomooloo garage in 1998, when Smith convinced his mother to let him take over the space in order to pursue his dream of brewing the world's best coffee. Far removed from its humble origins, it is an elegant combination of art deco café style with wood panelling, floorboards and marble benches. Smith says the latest addition to the Toby's Estate family offers another layer to the coffee experience for customers. "80 Bay's centrepiece is the coffee bar complete with an area dedicated to different brewing techniques including syphon and chemex coffee. It's all about offering customers different ways of drinking coffee to enhance their experience and understanding of the journey of the bean to the cup," Smith said. The opening of the café creates a double shot of excitement for Toby's Estate Founder Toby Smith whose first book Coffee Trails will hit the market on September 19. Having spent more than a decade in search of the world's best coffee, Smith has made it his personal mission to educate consumers on the "journey of the bean" - how the coffee we enjoy gets from farmer to the cup. The result is Coffee Trails, part travel book, part coffee guide; it traces the history, personalities and character of the world's greatest beans. "For years my friends and family have listened to me tell stories from my travels to all these amazing places and told me I should be writing all this down, that it would make a great book," says Smith. "It began as an excuse to fulfil a lifelong dream to visit Ethiopia, the home of coffee, and instead turned into a two year odyssey with my mate and photographer Garrett Robinson along for the ride" says Smith. Their 11 country odyssey took them from Ethiopia to Yemen and onwards to the great growing coffee regions of the world including Indonesia, Brazil, Costa Rica and many more colourful locations. Coffee Trails details Smith's personal philosophies on different coffee plantations, the harvesting and processing techniques each country employs and how it impacts the end product that lands on Australian shores and eventually in his and other's coffee houses and retail outlets. It is filled with personal anecdotes and illustrates the relationships he has developed over years with farmers and the local communities. Bringing the experience to life are the images by Robinson who beautifully captures the personalities and streetscapes of each destination, along with the incredible scenery and plants in amazing clarity. Coffee Trails is available from 19 September from Toby's Estate cafes and online at www.tobysestate.com.au for $59.95.
Sydney Morning Herald Good Food Guide Awards 2012 On Monday night chefs, providores, journalists and restaurant reviewers celebrated the 2012 SMH Good Food Guide Awards where Joanna Savill and Terry Durack, as well as their private army of reviewers announced the best places to eat, drink and be noticed! Along with the top dining destinations being awarded hats, came one very special award, The Vittoria Legend Award that this year went to LYNDEY MILAN. This is the first time a food communicator has won this award. As Lyndey is overseas with filming commitments, close friend, Rick Stein accepted the award in her honour.
Mark Best, one of Australia’s most celebrated chefs, will bring his culinary talents to
the remote shores of Lizard Island in October for a one-off gourmet weekend.
Best has received a string of accolades for his Sydney restaurant Marque, most
recently when Marque was named as Restaurant of the Year 2012 in the Australian
Gourmet Traveller Restaurant Guide Awards at the end of August.
Best and his French-inspired restaurant Marque, in Sydney’s Surry Hills, also gained
worldwide recognition last year when he won the Breakthrough Award at the
London-based S. Pellegrino World’s 50 Best Restaurants Academy.
Marque has also been named Restaurant of the Year in the 2011 Sydney Morning
Herald Good Food Guide, and awarded Three Hats in the 2010 Sydney Morning
Herald Good Food Guide, where Best was also named Best Chef. Marque is one of
just three restaurants in Sydney to have received the acclaimed Three Hats
Against the backdrop of the stunning natural beauty of Lizard Island on the Great
Barrier Reef, Best will work alongside Lizard Island Executive Chef Mark Jensen to
prepare two nights of exciting menus, inspired by Marque, over the weekend of the
21st and 22nd of October.
The menus, developed exclusively for Lizard Island, will be accompanied by
Champagnes from Louis Roederer on the Friday night (21st October) and Australian
wines from Leeuwin Estate on the Saturday night (22nd October). Leeuwin Estate is
one of the five founding wineries of the famed Margaret River district of Western
The weekend will be hosted by Lizard Island General Manager Robyn Pontynen and
facilitated by Jean-Jacques Peyre, wine educator and general manager of Casama
“We are honoured to be able to welcome Mark Best to Lizard Island,” said Pontynen.
“Our guests will be delighted that they can enjoy his creations in such a spectacular
“In addition, to have his menus matched by wines from Leeuwin Estate and
Champagnes from Louis Roderer will make this a weekend not to be missed.”
Included within the price of a two-night stay on Lizard Island, the Mark Best
Weekend will be available for guests to enjoy as a complimentary highlight of their
stay. A two-night stay on Lizard Island starts from $3,400 per room and includes all
meals, a selection of premium alcoholic beverages and a range of activities
including motorised dinghies, snorkelling and gourmet picnic hampers.
Lizard Island recently underwent a soft refurbishment to bring out the best of its
beachside location on the Great Barrier Reef. At Lizard, guests can do as they wish,
when they wish. A maximum of just 80 guests are accommodated in 40 villas, only
minutes from the beach
Fresh from hosting Channel 7′s popular cooking show, ‘My Kitchen Rules’, bestselling author and chef Pete Evans brings cooking back to his home kitchen in My Kitchen. Focussing on casual home cooking as a lifestyle, Pete keeps it relaxed with fresh ingredients and flavours for every meal of the day. Featuring the dishes Pete loves to prepare for his family, My Kitchen offers all the inspiration you need to regularly cook simple, interesting meals that are bursting with flavour.
Whether you want to create the ultimate seafood curry, a succulent sirloin with mint, lemon and chilli, or a classic lemon and lime cheesecake, My Kitchen is packed with fabulous meal ideas for the entire family.
All the excitement, colour and fascination of Macau will be on show on the October 15-16 weekend when the curtain is raised on the inaugural Macau Festival 2011 in Sydney's Darling Harbour. Organised by the Macau Government Tourist Office (Australia and New Zealand), the event will feature on stage a free program of contemporary and traditional Portuguese dance, Lion dancing, song and music throughout the two days. There will also be a host of free activities for children as well as activities for adults, and plenty of Portuguese and Chinese food to satisfy hearty appetites. Coinciding with the festival will be a Macau Food Week at Four Seasons Hotel Sydney from October 14-21. The hotel's restaurant Kable's will offer a special traditional Macanese menu for both lunch and dinner throughout Food Week, the menu featuring a selection of traditional dishes including the famous Macanese Egg Tarts and African chicken. Macanese food is best described as a combination of Portuguese, Chinese, Indian and African cuisine. Adding to the authenticity of the experience, we are pleased to welcome two guest chefs from our sister property, Four Seasons Hotel Macau, Gary Wong and Alex Lim, who will be preparing the Macanese dishes throughout the week. FESTIVE FUN 2011 Macau Festival Tumbalong Park Darling Harbour weekend of October 15-16 10am - 4pm, Free Entry
Shangri-La Hotel, Sydney is pleased to launch MIX&GRILL at Café Mix. Situated only moments from Sydney's most iconic attraction's, MIXANDGRILL offers Australia's finest quality grilled meat and seafood at excellent value. The menu consists of five cuts of Beef including Dry-Aged, Private Selection, Gold Angus and Wagyu, Four Bone Lamb Rack, Pork Cutlets, whole Spatchcock and a Grill Tasting Plate for Two. The grill items can be cooked to any temperature from rare to well done and are accompanied by the choice of house made pepper, red wine, Béarnaise sauce or apple chilli chutney with wood fired bread. The freshly caught local seafood and fish selection includes Tiger King Prawns, Barramundi and Tasmanian Ocean Trout, served grilled, roasted or steamed. For entrée and dessert options, Café Mix's Classic's menu offer a diverse selection of dishes to choose from, and over six speciality grill side dishes. "MIX&GRILL was introduced at Café Mix to meet the demand of guests looking for high quality Australian meat and seafood in the center of Sydney at an affordable price. Café Mix sources produce from premium, sustainable suppliers located within Australia ensuring the freshest and most enjoyable dishes for our guests." said executive chef Wade James. MIX&GRILL is available for lunch and dinner Sunday to Thursday and for lunch on Friday and Saturday from 12pm. Mains start from A$28. For enquiries or bookings, please call Café Mix on (61 2) 9250 6206, e-mail email@example.com or visit www.shangri-la.com/sydney
Chef of the Year “SMH Good Food Guide Awards”
Dan Hunter started his career in Melbourne, Australia working at Langton’s, and then Verge before moving to Barcelona in 2003 to work in the one Michelin star restaurant, Caelis. In January 2005 he moved north to San Sebastian in Spain’s Basque Country to begin a period of work experience at the two-Michelin-starred Mugaritz. Soon after, he took on the position of Chef de Partie and then worked his way up to Sous Chef. In 2006 he took on the role of Head Chef, which he held for one year before returning to Australia. Dan returned to Australia in 2007 and shortly after moved to Dunkeld to take on the position of Executive Chef at the Royal Mail Hotel. The move has allowed him access to his own kitchen gardens with free-range chickens, fruit orchards and a green house for herb production. He now works closely with his dedicated garden and kitchen team to produce a unique style of food that blends his understanding of modern technique with an immense respect for nature, produce and seasonality.
Glass brasserie has been awarded a coveted Chef’s Hat at the 2012 Good Food
Guide (GFG) Awards in Sydney. Chef's Hats are presented only to those restaurants showing the very highest level of culinary excellence after careful deliberation by the GFG reviewing team. Reviewers dine anonymously at each restaurant, paying their bills in full. A restaurant can be reviewed multiple times, especially for Chef's Hat awards which comprise only the most elite of restaurants. Restaurants are scored out of 20 and the total restaurant experience is assessed. The point system comprises 10 points for food, five for service, three for ambience, with an extra two points possible for something special - be it location, service, attitude, commitment or a "wow" factor. Internationally acclaimed Luke Mangan is one of Australia's leading chefs and restaurateurs and heads glass brasserie at Hilton Sydney. Luke said, "I could not be happier with this well-deserved Chef's Hat for glass brasserie. To be recognised by the industry with such a respected accolade is fantastic. "I would like to highlight the hard work and skill of my executive chef and glass head chef, Joe Pavlovich, who together with his team, continues to deliver a great dining experience. We are all very proud!" glass brasserie opened as part of Hilton Sydney's spectacular multimillion dollar refit in 2005. The restaurant immediately set a new standard for Australian hotel restaurants, gaining much admiration and multiple awards. The 240-seat restaurant combines the internationally admired design of New York interior designer, Tony Chi and of course the exceptional culinary expertise of Luke Mangan. It is an Australian evocation of the classic French brasserie, providing guests and Sydneysiders with an unprecedented dining experience in the heart of the city, offering simplicity, quality and consistency in all aspects of food, wine and service. The restaurant features an infinite choice of Sydney's abundant local produce from the open-plan patisserie to the kitchen theatre, which is home to a chef's table. The restaurant features a 13-metre floor-to-ceiling glass wall which frames a captivating view of the Queen Victoria Building and its glass wine bar has a 10,000-bottle cellar spanning the entire length of the restaurant.
World renowned sustainable seafood chef Tom Kime of Fish & Co in Sydney, is
hosting a five day seafood workshop from world heritage listed Lord Howe Island. At Pinetrees Lodge from 13 to 17 October, the event will feature some of Kime's best seafood recipes from his award winning book "Fish Tales" (Winner of The World Gourmand Awards 'Best Sustainable Book 2010) and highlight the importance of sustainable fisheries worldwide. Lord Howe Island is surrounded by a protected marine park and is the perfect location to bring Kime's message to fish lovers from all over Australia. Kime has worked in some of the most famous restaurants in London and Sydney and is now heading Sydney's first sustainable seafood cafe launched in 2010. He will bring a wealth of expertise to cooking workshops for guests each day at Pinetrees, and showcase local fish varieties line-caught from the surrounding waters. "Having the opportunity to cook local fish and to teach and inspire guests in a sub-tropical location such as Lord Howe will be an amazing experience. The beauty and diversity of marine parks such as the one surrounding this iconic island needs to be heralded and preserved. Marine conservation holds a great interest to me as a fisherman and chef specialising in sustainable seafood. The world's most southerly coral reef ecosystem which surrounds Lord Howe Island boasts great fish biodiversity, which is an asset that must be protected. Each afternoon from Thursday, 13 October to Monday, 17 October, Kime will host a cooking workshop, teaching a range of culinary skills and varied seafood preparations to make delicious dishes using the locally caught fish. Guests will be treated to an exclusive dinner menu of Tom's seafood dishes and indulge in food and wine tastings at the Pinetrees boatshed at sunset. I'll use Lord Howe Kingfish to create tasty dishes for guests to enjoy at the Pinetrees boatshed each day. I am looking forward to catching a few fish (or at least wetting a line) with the local fishermen and guests too!" said Kime. A five night package for Tom Kime Food Event starts at $1,165 per person twin share, excluding flights. To book, call Pinetrees Travel on (02) 9262 6585 or visit www.pinetrees.com.au.