Many of Australia’s most renowned and distinguished chef’s and restaurants
including ARIA, Jacques Reymond and Grossi Florentino have been quick to sign up
to the first aggregate restaurant gift card in Australia.
Launching just in time for Christmas, the Best Restaurants of Australia Gift Card
brings together over 500 of Australia’s most celebrated and awarded restaurants,
giving consumers the ability to gift the ultimate dining experience.
Maureen de Groot, Editor of Best Restaurants of Australia says the new restaurant
gift card will be a great addition to the gift card category and provides a great way
for the hospitality industry to tap into one of the fastest growing retail products in
“Gift cards are fast becoming the most popular way to gift, this combined with an
increased interest in food and cooking, thanks to programmes such as MasterChef
and My Kitchen Rules, provide great assurance that the card will be amongst the
most desirable of gifts this Christmas”.
“This will also provide a positive flow-on effect for spending at restaurants, with
most gift cards being redeemed post-Christmas during a traditionally quiet period
for restaurants”, she said.
Ms de Groot also said that the card will be great for corporate gifting.
“We also expect to see strong interest in the Best Restaurants of Australia Gift
Cards from a corporate gifting perspective as it has such broad appeal”, she said.
Ambassador’s of the new restaurant gift card include Jacques Reymond (Cuisine du
Temps), AnthonyLui (Flower Drum), Alessandro Pavoni (Ormeggio and Spiedo),
Tobie Puttock (Kitchen Cat), Greg Malouf (MoMo) and Maurice Esposito (Esposito at
Toofey’s and St Peters) who will appear throughout the Best Restaurants of Australia
Gift Card media launch campaign.
Best Restaurants of Australia Gift Cards are redeemable at participating restaurants
for food and beverages and are available in $50 and $100 denominations. Gift cards
can be purchased online at http://www.bestrestaurantscard.com.au and through major
retail partners Woolworths, Big W, Australia Post and Target.
Archive for November, 2011
Many of Australia’s most renowned and distinguished chef’s and restaurants
6 oranges juiced and strained
½ cup sugar
2 tsp gelatine powder
Put the strained orange juice into a saucepan with sugar and bring to the boil and reduce to a simmer for 5 minutes and then remove from the heat.
Meanwhile scrape the flesh out of the orange halves and boil halves in water for 2 minutes and then remove and let cool on a wire rack
Whisk gelatine powder in 60ml boiling water and stir to combine then add to the orange juice and Cointreau and mix in well.
Place orange halves into a muffin tray to stabilise them and strain the juice into a jug and then fill orange halves to the rim and then place them in the fridge to set.
Serve nice and cold.
Michelle Guberina welcomes a new chef to her already impressive team at Patisse,
MasterChef Australia Top 10 finalist Billy Law. Billy joins Executive Chef Vincent
Gadan and Sous Chef Robert Nyman (ex Est.) in the kitchen to create Patisse’s
signature desserts and savoury delights celebrating Patisse’s culinary French
traditions and respect for the ‘Art of Pastry’.
Originally from Malaysia, which Billy describes as a ‘cultural and culinary melting
pot’ and where much of his South East Asian cooking influences comes from, Billy
was always eager to demonstrate his love for desserts on show. “Creating desserts
has always been a particular passion of mine. I lavished in the dessert challenges
on MasterChef and my biggest desire is to one day open my own dessert bar”.
After watching Vincent in the kitchen for his desserts Master Class Billy instantly
knew that Patisse kitchen was a place where his dessert making skills could excel
“Working at Patisse will enable me to extend my knowledge and French Pastry
making techniques and under the instruction of Executive Pastry Chef Vincent
Gadan, I couldn’t be in better hands!” say’s Billy.
Billy is a seasoned food blogger having started popular food blog A Table For Two
http://www.atablefortwo.com.au. He is also a talented self -taught, award winning
photographer and digital interactive designer. Michelle is pleased to have him join
her team and in the New Year will be hosting ‘Billy Day’s’ dessert demonstration
cooking classes with dates to be announced shortly.
To see the product catalogue click the Seal Stick link below
Marlborough winery Marisco Vineyards was named New Zealand Winery of the Year
at a black tie dinner in London. The award, presented by the International Wine &
Spirits Challenge, is considered one of the most prestigious international accolades
and follows a dream run of eight international gold medal wins for Marisco
Vineyards over the past two months.
“The competition for this level of award is enormous,” says Marisco Vineyards
Proprietor and Chief Winemaker Brent Marris. “We were judged against some of the
best New Zealand wineries and it’s both thrilling and humbling to take the top spot.”
The International Wine & Spirits Challenge (UK) is considered one of the top three
global wine competitions, alongside the Decanter wine awards (UK) and the Sydney
International Wine Competition. More than 7,000 wines were entered this year,
including 340 from 74 New Zealand wineries.
Marisco Vineyards produces The Ned and The King’s Series brands from its
new-generation winery in the Waihopai Valley, and their range includes Sauvignon
Blanc, Pinot Gris, Chardonnay, Pinot Noir and Noble Sauvignon Blanc.
“I think what sets us apart is that we’re eternal optimists. We’re 110% focused on
what’s possible, even when other people tell us it’s impossible. That’s seen us turn
an old cattle farm into a high quality vineyard, develop entirely new technologies to
incorporate into our high-tech winery, and tackle big international markets and find
“I guess it’s a winning mix of no.8 wire mentality, and bold entrepreneurism, that
exists in every person in our company,” he says.
Marisco Vineyards moved into the USA, Canada and China in 2011, and is currently
building relationships in Norway and Sweden with a view to moving there over the
next 12 months.
“Winning this title, with the highest international credentials, will really support our
growth plans for 2012,” Marris says. “We’re on a very exciting journey and are
immensely proud to be flying the New Zealand flag on the world stage.”
For further information please contact Siobhan Wilson, Marisco Vineyards
Sales & Marketing Manager, on +64 21 778 103 or by email,
Italia Live ‘La Dolce Vita’ with these true Italian kitchen ingredients. RRP $95.00 Cobram Estate Premiere Extra Virgin Olive Oil 375ml Fattorie Giacobazzi Premium Balsamic Vinegar 250ml The Essential Ingredient Truffle Risotto 400gm The Essential ingredient Cherry Tomato & Artichoke Sauce 650gm Terraced Olive Oil Dipping Dish I Due Pastori Penne Rigate 500gm All contained in a luxurious black logo box Francaise Enjoy all the French classics and be inspired by the best that France as to offer. RRP $139.00 Delious Vinegar with Fresh Raspberries 500ml Delious Mustard with Champagne 200gm Valette Country Terrine 180g Aux Anysetiers du Roy Mini Chocolate Fondue 100gm Aux Aux Anysetiers du Roy Herbs of Provence Boxed 56gm The Essential Ingredient Cornichons in Vinegar 350gm The Essential Ingredient Dried Garniture Forestiere Mushrooms 50gm The Essential Ingredient Hazelnut Oil 250ml Fossier Macarons Framboise 120gm All packed in a logo wooden crate Espania Transport yourself to Valencia with this wonderful hamper containing all the pantry staples required to create the perfect Paella (and more!). RRP $179 Paez Morilla Vinegar de Jerez Gran Gusto 375ml Siurana Arbequina Extra Virgin Olive Oil 750ml The Essential Ingredient Paella Rice 450gm La Dalia Paella Spice Mix 50gm The Essential Ingredient Organic Arbequina Olives 355gm Rabitos Royale Truffle Stuffed Figs 9 Piece La Dalia Sweet Smoked Paprika 30gm The Essential Ingredient Saffron Threads 1gm Graupera Tapas Dish red 10cm x 2 The Essential Ingredient Medium Caperberries in Vinegar 120gm Enamel Paella Pan Packed in a logo jute bag At The Essential Ingredient we know quality ingredients. We also know how a hamper full of these quality ingredients can transport someone on a culinary journey in their own kitchen. So if you are looking to inspire this Christmas, visit your closest Essential Ingredient store and speak with our knowledgeable staff about how you can create a unique bespoke hamper today. Choose from quality ingredients, cookware, culinary books or anything else you wish to include in-store. At The Essential Ingredient you will only be limited by your imagination. Or, to give someone you love a culinary journey to one of the world’s most beloved food destinations, The Essential Ingredient has created a range of specially created hampers. Choose from inspiration from the regions of Italy, France or Spain. Each of our hampers includes products specially selected by The Essential Ingredient team. For further information please contact Amelia Goldsmith The Essential Ingredient Head Office (02) 95572388.
The Big Feed would like to introduce The Philanthropic Foodie Love Sydney, a unique Christmas gift hamper, for Sydney-siders who love fine food, beautiful beverages and believe in the kindness of giving. The charitable spirit of Sydney's culinary stars has resulted in an amazing array of product and by donating 100% of all proceeds, The Philanthropic Foodie aims to raise $25,000 for Youth Off The Streets. The Philanthropic Foodie Love Sydney features a range of gastronomic delights not traditionally available in hamper format from Bourke Street Bakery, Christine Manfield, Gelato Messina, Simon Johnson, Danks Street Depot, Campos and Harris Farm Markets. Other products include Villa Calappiano Prosecco, Bvlgari sparkles with San Pellegrino, Limonata, Peroni Red Import, Rinata, Reale and Costa Ligure. The Philanthropic Foodie Love Sydney is for the kind connoisseur who is mindful of the young people who are less fortunate during the Christmas period. All hampers will be delivered with a personalised thank-you card drawn by acclaimed Sydney artist Daimon Downey (ex frontman of Sneaky Sound System). There are only 400 Philanthropic Foodie Love Sydney hampers available for delivery in the Sydney metropolitan area only. The Philanthropic Foodie - Love Sydney Picnic is $250 + delivery. This includes a $75 donation to Youth Off The Streets and more than $254RRP worth of gourmet product, including the Danks Street Depot Coffee Table book, Future Classic CD album and Gingham hand stitched picnic mat. It arrives to your door via our own Philanthropic Foodie delivery team, delicately packaged in our recycled Philanthropic Foodie branded hessian market bag. The Philanthropic Foodie - Love Sydney Mini is $150 + delivery. This includes a $25 donation to Youth Off The Streets and more than $164RRRP worth of gourmet product, Future Classic CD album and Gingham hand stitched picnic mat. It arrives to your door via our own Philanthropic Foodie delivery team, delicately packaged in our recycled Philanthropic Foodie branded hessian market bag. Our inspiration is simple. Live well, give back. The Philanthropic Foodie is available now, while stocks last, exclusively from www.foodie.org.au
The new premium KitchenAid Platinum Collection includes a Stand Mixer in eight new colour finishes, a Blender in five new colour finishes and a Coffee Maker in Contour Silver. The collection will be available in time for Christmas, with the Stand Mixer in Myer, MatchBox and Essential Ingredient from 1 November. The KitchenAid Platinum Collection features a two coat premium metallic finish in Candy Apple, Raspberry Ice, Medallion Silver, Black Storm, and Electric Blue on both the Stand Mixer and Blender, plus Sugar Pearl Silver, Café Latte and Antique Copper finishes on the Stand Mixer. The Platinum Collection Stand Mixer also features a clear glass bowl instead of the traditional stainless steel bowl, and a new Flex Edge Beater. "This entirely new finish was first debuted as a limited edition 90th Anniversary stand mixer. The finish and colour elicited such a positive response that a new collection was designed with the same features in new colours and a rich, metallic finish that is now not limited," said Alana Fletcher, Communication and Sponsorship Manager for KitchenAid's Australia and New Zealand distributor, Peter McInnes Pty Ltd. "Modern design is so open, the kitchen is no longer cut off from the living area," says Fletcher. "People love to display beautiful things in their kitchens that reflect their personality. An iconic KitchenAid Stand Mixer on the counter in a bold, personal colour is one way people do that. We're excited this new finish gives people more ways to express their own style while creating great food for themselves and loved ones," she said. "The premium metallic finish evokes the look and feel of a beautiful high-end sports car. The colours are inspired by foods like sugar pearls used to decorate elegant biscuits and cakes, summer berries and shiny toffee apples." KitchenAid has been a colour leader in appliances since first introducing colourful stand mixers in 1955, and today offers over 40 colours and finishes to choose from across its range around the world. FEATURES & FUNCTIONALITY The new KitchenAid Platinum Collection Stand Mixer features: Choice of eight new metallic finish colours including Candy Apple, Raspberry Ice, Medallion Silver, Black Storm, Electric Blue, Sugar Pearl Silver, Café Latte and Antique Copper. A glass bowl with a pour spout and measurement markings. Unique Flex Edge Beater for more thorough, faster ingredient incorporation. Tilt-head design for easy bowl access Bowl capacity for eight to nine cups of flour 10-speed slide control ranges from a very slow stir to a fast whip 67-point planetary mixing action spirals to 67 different touch points within the bowl for quick, complete mixing and the highest beater-to-bowl coverage in the industry. Every model includes three basic accessories: a flat beater for mixing batters or mashing potatoes; a dough hook for kneading everything from soft dough to stiff pizza dough; and a wire whip for beating egg whites and whipping cream. By using any of more than a dozen optional attachments, the Stand Mixer's powerful motor can be tapped for everything from grinding grain and meat to kneading dough, slicing vegetables, rolling and cutting pasta, and even making ice cream. The new KitchenAid Platinum Collection Blender is available in Candy Apple Red, Raspberry Ice, Medallion Silver, Black Storm and Electric Blue. It features a BPA free, plastic 1.75L jug, five speeds plus a pulse mode and crush ice feature and a 550 wattage motor with 7,000-10,000 RPM blade speed. The new KitchenAid Platinum Collection Coffee Maker is a 12 cup thermal carafe coffee maker available in Contour Silver. It keeps freshly brewed filter coffee hot and full of flavour for hours. AVAILABILITY & PRICING The KitchenAid Platinum Collection has an exclusive and limited distribution through Myer, MatchBox and Essential Ingredient. The Electric Blue finish is available only in Myer. The Stand Mixer will be available in all stores from 1 November 2011, with the Blender and Coffee Maker coming in time for Christmas. Visit www.kitchenaid.com.au for more detail on stockists. Pricing is as follows: Stand Mixer: RRP $799 (inc GST) Blender: RRP $379 (inc GST) Coffee Maker: RRP $215 (inc GST)
Something that has been known in and around Malvern for some time has finally become public knowledge - Livingroom is a sensational restaurant. After being recognised by winning ONE Chef's Hat in The Age 2012 Good Food Guide, Livingroom has consolidated its position as a suburban mecca for food and wine lovers. And justifiably so, this charming restaurant lodged in a Victorian terrace, delivers everything a restaurant should, a charming atmosphere, professional and friendly service, an impressive and thoughtful wine list and simply delicious food, beautifully executed and presented. Livingroom is owned by father and daughter duo, Alan Markham and Carolyn Liem. Attention to detail and quiet unobtrusive professionalism is evident throughout the restaurant. The décor is warm and inviting and offers degrees of privacy - a result of the dining area being housed over three descending levels. English Head Chef, Darren Daley's food recognises his heritage, his English background, his Italian love affair mingled with his desire for premium, high quality Victorian produce. Daley's enviable CV includes Terrence Conran's Bibendum and the Sloane Club in South Kensington; on arrival in Australia, Daley worked at The Sofitel followed by gastro pub, The Kingston, and the critically acclaimed - Saragossa Food & Wine, Chimmey's and Sud. At Livingroom, Daley has found his home and the freedom to create the dishes that has caused Livingroom to be justifiably recognised in The Age Good Food Guide. The menu which changes seasonally offers some standout dishes. Entrée highlights -lemon thyme and goats cheese fritters with a salad of radicchio, apple, candied walnuts & truffled honey; beetroot cured salmon, vanilla pickled cucumber and horseradish cream and polenta crusted W.A. sardines with shaved fennel, blood orange, pickled chilli & mint. Main courses - risotto with asparagus, gorgonzola and broad beans; Cassareccia with Italian braised meatballs, mushrooms, olives and Napoli with orange rosemary gremolata and the sublime pancetta wrapped leg of Gippsland rabbit with mushroom, tarragon & prune farce, celeriac purée and roast baby carrots. And for dessert don't miss Callebaut chocolate and whisky cake with treacle raisins or the coconut and ginger brulee. If it's too difficult to choose, guests have the option of selecting a five or seven course degustation menu. The Livingroom is open: Dinner: Tuesday - Saturday Lunch: Tuesday to Sunday Brilliant breakfasts and brunches: Saturday and Sunday from 8am Check website for full details: www.lroom.com.au
Marking the end stages of PARKROYAL Parramatta's AU8million renovation and refurbishment project, the hotel welcomes the official launch of their new restaurant, TABLE: 30. Specialising in Modern Australian Cuisine, the restaurant boasts an innovative and contemporary menu, with all dishes created from local fresh Australian produce. Behind the menu is Sunil Pajnoo, who with over 25 years experience in the restaurant industry takes on the new role of Executive Chef. Sunil says; "Myself and the TABLE:30 team have worked incredibly hard to offer our customer's a unique dining experience. At breakfast, patrons can get involved in the food creation process by watching our chefs turn up the heat at a live cooking station. TABLE: 30's signature grilled dishes can also be sampled at dinner, where guests can enjoy their choice of meat, cooked and perfected to their liking." The hotel collaborated with acclaimed design company [IDC] on the renovation project, whose past commercial clients include, Ernst and Young, Westpac, Clayton UTZ and Citigroup. A multi-award winning company, [IDC]'s previous accolades include, Best Interior Designers at the 2005 IDEA Awards and Best Commercial Interior Design at 2006 DIA awards. Headed by John Dunn, the design team have worked closely with the hotel to ensure the restaurant's decor and atmosphere reflects TABLE: 30's innovative theme and fits with the overall global PARKROYAL Hotels & Resorts brand. Adopting warm, rich tones and contemporary furnishings, the team have successfully encapsulated the modern comforts and local tastes that PARKROYAL Hotels & Resorts restaurants advocate. PARKROYAL Parramatta's overall hotel refurbishment project began in April 2010 and has seen extensive development to the hotel's lobby area, pre-function rooms, as well as the opening of BAR: 30, which will compliment the new dinning space. "Whether you're catching up with friends, entertaining clients or enjoying a quiet lunch, TABLE: 30 aims to provide all guests with a memorable Sydney dining experience." said Sunil Pajnoo. Bookings can now be made by calling: 02 9689 3333, and a version of the new menu can be found on the PARKROYAL website parkroyalhotels.com/Parramatta.