Archive for May 22nd, 2012

22
May
12

Prize-Winning Steers Available at Steersons Steakhouses & Kingsleys Australian Steakhouse

Each year, George Vardis, owner of Vardis Venues restaurant group, including Kingsleys Australian Steakhouse and the Steersons Steakhouses, makes a visit to the showground at the Sydney Royal Easter Show, to place his bids at the auction of the Prize Winning Steers.

This year, George purchased five of these prize-winning beasts including two First Place Blue Ribbon Champion Limousins and two Second Place Red Ribbon Angus steers.

When placing his bids at the auction, George Vardis says he looks for “a good hind quarter and thickness of rump“, to guarantee a “high yield carcase and the best quality meat for our valued clientele“.

After the purchase of these Champion Cattle, the meat is beautifully aged and prepared by Haverick Meats and delivered to the Steakhouse Head Chefs ready to be prepared – using nose to tail techniques – and served in the Steakhouses. For example, this year Steersons menu includes a 250g Sirloin served with grilled field mushrooms, garlic & thyme and a Beef Bourguignon Pie with crispy onion rings.

The Prize Winning Steers will be available in the steakhouses from dinner on Tuesday 22 May 2012. But beef lovers must be quick as the prime cuts sell out fast!

AVAILABLE AT:

Kingsleys Australian Steakhouse - 29a King Street, Sydney

Steersons Steakhouse - 17 Lime Street, King Street Wharf, Sydney

Steersons Steakhouse - 7 Bridge Street, Sydney

22
May
12

Saké Restaurant & Bar at the New Hamer Hall Riverside Promenade

Saké Restaurant & Bar, one of Australia’s hippest Japanese restaurants will take a riverside promenade berth at Arts Centre Melbourne’s new Hamer Hall in early August and will be serving up its unique version of contemporary Japanese cuisine, offering a mix of modern and classic dishes in a stylish setting.

With a Chef’s Hat at each of the Sydney and Brisbane Saké restaurants Executive Chef Shaun Presland is currently putting together a talented local kitchen and floor team, and the restaurant has secured the services of Enda Cunningham as General Manager.

Like its siblings, Saké Restaurant & Bar Melbourne will offer an impressive selection of traditional Japanese sake and shochu varieties, carefully chosen by the brand’s expert Sake Sommelier Miriam McLachlan and including Japan’s premium Kozaemon range, which Saké Restaurant & Bar exclusively imports.

Located on Arts Centre Melbourne’s Riverside Promenade, Saké Restaurant & Bar will be set over two floors, featuring an open plan kitchen, dining, bar and private dining spaces on the main floor and a mezzanine level featuring further à la carte dining. The venue will have capacity for approximately 250, with dining options including stools at the sushi bar, private rooms and an outdoor area running the length of the restaurant and looking out across the Yarra River and CBD.

Prior to launching Saké Restaurant & Bar, Shaun Presland had dedicated 15 years to mastering his craft by learning the fundamentals in Japan and training intensively with world-class Japanese chefs. He has a loyal following and has been a popular guest on Channel Ten’s MasterChef program.

The decision to open Saké in Melbourne was not taken lightly by John Szangolies, the 30-year veteran of the restaurant industry and CEO of the Urban Purveyor Group. Having received requests from family, friends and Victorian visitors to open a Melbourne counterpart, Szangolies decided to take up the opportunity particularly when the home of the iconic Hamer Hall presented itself as a possible location.

“The Melbourne restaurant scene is sophisticated, discerning and we are excited for Saké to find a place amongst the high calibre of restaurants on offer as we know that the city has a love affair with Japanese food,” said Szangolies.

Saké Restaurant and Bar is renowned for using the highest-quality seasonal produce, sourced by working closely with some of Australia’s most respected suppliers. Signature dishes such as Kingfish Jalapeño and Popcorn Shrimp will be given a distinct Melbourne flavour, with sushi and sashimi appearing as a mix of classic and new-style dishes.

The fit-out has been designed by Luchetti Krelle, the award-winning design firm behind the chic interiors of the two existing Saké restaurants, as well as The Cut Bar & Grill and Momofuko Seiobo in Sydney.

“We are delighted to welcome Saké as our latest restaurant partner for the new riverside dining options at Hamer Hall,” said Judith Isherwood, Chief Executive, Arts Centre Melbourne.

“Chosen through a competitive selection process, I’m sure Saké’s contemporary Japanese offering will be an incredibly popular option in the new precinct we have created. Saké will complement other dining options, including Frank and Sharon Van Haandel’s Mediterranean-inspired Trocadero, which was announced late last year, and another that will be announced in coming weeks”.

Saké Restaurant & Bar Melbourne is the latest addition to the Urban Purveyor Group’s extensive portfolio of bars and restaurants across Australia. For further information, visit http://www.sakerestaurant.com.au

Set to open July 26, Hamer Hall will take its place as one of the world’s great concert halls, home to a year-round program of outstanding performances as well as becoming a cultural and culinary destination in its own right.

The $135.8 million redevelopment will offer improved acoustics, new auditorium seating, cutting-edge staging systems and technology to enable it to present the best performers from Australia and overseas. The new Hamer Hall redevelopment will also feature better amenities with new stairs, improved disability access, escalators and lifts plus new foyer spaces and new connections with the city, St Kilda Road and the Yarra River.

Arts Centre Melbourne is the flagship of the performing arts in Victoria, and the focal point of Melbourne’s cultural precinct.

For what’s on visit www.artscentremelbourne.com.au

phone  1300 182 183  or become a fan of Arts Centre Melbourne on facebook.

22
May
12

Peppers Chefs Team Up to Launch “A Taste of Peppers” Degustation Menu

Dine at Peppers for your chance to win a weekend away for two 

Peppers Retreats and Resorts are treating guests to “A Taste of Peppers” Degustation Menu that features signature dishes from five Peppers’ chefs showcasing the best NSW and Queensland regional produce and giving diners the chance to win a getaway for two.

The five course “A Taste of Peppers” degustation menu for $95 per person including matching wines from Australia and New Zealand’s best wine regions reflects Peppers’ dedication to fine food and wine, drawing on the expertise of five of its chefs to provide guests with a gourmet treat.  Diners experiencing “A Taste of Peppers” degustation menu before 31 July will also enter the draw to win a two night stay for two people at the Peppers Retreat or Resort in which they dined*.

“A Taste of Peppers” degustation menu is available at eight Peppers retreats and resorts including two Australian Good Food Guide hatted restaurants – Season at Peppers Salt Resort & Spa Kingscliff and Katers at Peppers Manor House in the Southern Highlands.  Other participating restaurants include Merretts at Peppers Anchorage Port Stephens, Montfort’s Dining Room at Peppers Craigieburn in Bowral, Sublime Bar & Grill at Peppers Beach Club Port Douglas, Lime & Pepper at Peppers Beach Club & Spa Palm Cove; Boardwalk Restaurant at Peppers Blue on Blue Resort Magnetic Island and Tides Restaurant at Peppers Coral Coast Resort, Airlie Beach.

Visit www.peppers.com.au/ATasteofPeppers  for further details, bookings and fully competition details.

The five featured chefs and signature dishes include:

First Course: Sesame crusted tuna, wakami, yuzu and mandarin jelly, pickled ginger, fried lotus root and bonito soy; paired with Petaluma Hanlin Hill Riesling from Clare Valley South Australia.  Created by Exectuve Chef Reuben Radonich from Season Restaurant at Peppers Salt Resort & Spa Kingscliff, who featured in the MasterChef 2011 series.

Second Course: Quail roulade wrapped in prosciutto with charred melon, carrot vinaigrette; paired with Villa Maria Pinot Gris from Marlborough, New Zealand. Created by Executive Chef Twan Wyers from Katers restaurant at Peppers Manor House.

Third Course: Pan roasted barramundi fillet, tempura Moreton Bay bugs, Vietnamese salad, corn and chilli essence; paired with Wither Hills Sauvignon Blanc from Marlborough, New Zealand, and created by the appropriately named Executive Chef Greg Devine from Tides Restaurant Peppers Coral Coast.

Fourth Course: Citrus glazed duck breast with exotic mushroom, spinach and sweet potato rosti; paired with St Hallett “Faith” Shiraz from the Barossa Valley, South Australia and created by Executive Chef Rodney Smith from Boardwalk Restaurant at Peppers Blue on Blue Resort.

Fifth Course: Cinnamon spiced pannacotta with cherries and thyme sabayon; paired with Tattarni Brut Tache from the Pyrenees wine region in Victoria and created by Executive Chef Luke Carpenter of Peppers Anchorage Port Stephens’ Merretts restaurant.



Group Food & Beverage Director Scott Robertson said the development of the degustation menu fostered some healthy culinary competition amongst the Peppers chefs from all participating properties.

“We challenged a selection of our Peppers chefs to create a dish that would incorporate regional produce with outstanding wines and complement other courses within the degustation menu,” he said.

“The five courses selected for the “A Taste of Peppers” menu will be the first of a series of degustation menus to be rolled out with future menus incorporating input from our Peppers chefs in Victoria, Tasmania and New Zealand.”

Peppers retreats, resorts and hotels are located in 26 destinations across Australia.  Many are situated near award winning wine regions and gourmet food precincts ensuring the finest produce is served at a Peppers table.  Recent additions to the Peppers network include the award winning Peppers Cradle Mountain Lodge in Tasmania and Peppers Parehua Lodge in New Zealand’s Martinborough wine region.

*Conditions apply. Subject to availability. Visit www.peppers.com.au/ATasteofPeppers  for full competition terms and conditions.

22
May
12

Eat Art Truck – Hits the Road in Sydney – May 23

The much anticipated Eat Art Truck, fusing progressive street food with some of the country’s coolest street art, will open its windows to the public this Wednesday May 23 from 6pm at Queen’s Square (corner of Macquarie St and St James Rd, Sydney) with renowned street artist Phibs as the launch artist.

Former Tetsuya’s Sous Chef, Stuart McGill, is behind the burners with former Quay chef, Brenton Balicki, by his side in one of the 10 food trucks selected and issued with a license by the City of Sydney. The well-credentialed truck will be feeding hungry Sydney-siders dishes ranging from $6 to $12 using seasonal produce including pulled pork buns, twice cooked beef served ‘ssam style’, karaage prawns, sides of seasonal pickled vegetables and desserts like Japanese favourite ‘annindofu’.

Street artist Phibs, whose works are seen all over Melbourne and Sydney and have been acquired by the National Gallery of Australia, will craft one of his signature artworks on the truck’s huge removable canvas on Wednesday. Diners will be able to watch live as the artwork takes shape and then tours the streets of Sydney.

A mix of up and coming and well-respected street artists have been invited to paint the truck’s canvas over coming months, with a new artwork featuring on the truck at least once a month.

Stuart’s menu, influenced by his time in some of Australia’s best kitchens as well as time spent living in Japan, will push the boundaries of street food with regularly changing dishes depending on season, the best ingredients available and influences from the artists who paint the truck. His dishes will challenge the limits and demonstrate that food truck fare can be innovative and impressive.

The custom made truck is equipped with a state of the art Electrolux kitchen, (provided by Electrolux as a sponsor of Eat Art Truck) and especially designed for the limited space, including cutting edge induction cooktops and combination steam ovens, giving Stuart all the appliances of a full sized, well equipped kitchen for cooking his exciting new dishes. The truck is powered by the most advanced point of sale system engineered and supplied by ImPOS, utilizing the latest software platforms and intuitive menu design to ensure Eat Art Truck fans spend less time in the queue.

Eat Art Truck will be feeding hungry Sydney-siders at confirmed sites including:

Queens Square in Sydney CBD
Hyde Park in Sydney CBD
Belmore Park in Haymarket
Victoria Park in Camperdown
Federal Park in Glebe
Sydney Park in Alexandria
Macquarie Place in Sydney CBD
Customs House Forecourt in Sydney CBD
Pitt Street Mall in Sydney CBD

You can find Eat Art Truck’s vending locations and times on Twitter, Facebook and its website:

Twitter: @eatarttruck
Facebook: Eat Art Truck
Website: http://www.eatarttruck.com




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