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Royal Stacks blogger party. Guests enjoying burgers, beers and fries at the Royal Stacks opening party at 470 Colins Street, Melbourne. 
Picture: Eugene Hyland

Royal Stacks – Collins Street, Melbourne – 14 May

Get Quietly Stacked: Monday 14 May

Burger and beer lovers can indulge in a special, one-off event, as part of Good Beer Week 2018 when Royal Stacks Collins Street teams up with Victorian brewery Quiet Deeds on Monday 14 May.

Guests can expect a sit-down dinner with four delicious Royal Stacks mini burgers and a delectable dessert, all matched with five of Quiet Deeds finest beers.

This intimate event will also allow people to meet the brewer, learn about beer and food matching, and hear the Quiet Deeds story.

The burgers to be devoured on the night will be the Ivan Drago Slider with a premium Aussie beef patty, American cheddar cheese, streaky bacon, black Russian tomato, sliced beetroot & McDowell sauce on a toasted brioche bum, the Kavorka Slider with crispy fried chicken, tomato, coleslaw, American cheddar, chipotle mayo, spicy pickles, and the Queen Bee Vegetarian slider with a handmade chickpea patty, tomato, butter lettuce, American cheddar, special burger sauce and pickles and the classic Single Stack Slider. Dessert will be executive chef Terri Tep’s Famous Mini Magnums.

The Quiet Deeds Lamington Ale, is already a staple on the Royal Stacks menu and will be enjoyed on the night along with four others of their craft beers.

Royal Stacks owner Dani Zeini says: “We’ve always supported local suppliers so Good Beer Week is a great fit for us to team up with Quiet Deeds and introduce our customers to something special. Burgers and beers have always been a match made in heaven and we’re taking it that step further by matching specific beers to specific burgers.”

Tickets are priced at $49.95 and are available here:

https://goodbeerweek.com.au/event/beer lover/91-get-quietly-stacked

Get Quietly Stacked

Royal Stacks

Good Beer Week

470 Collins Street, Melbourne

https://goodbeerweek.com.au/event/beer-lover/91-get-quietly-stacked

Royal Stacks Sydney Road. Royal Stacks burger shop at 800 Sydney Road, Brunswick. Picture: Eugene Hyland
Photo Credit: Eugene Hyland

**Information & Images provided courtesy of Royal Stacks/Zilla & Brook – Deveta Patel

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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connie.lambeth@theaustraliatimes.com.au

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Rockpool Bar & Grill, Spice Temple and Rosetta restaurants 

Rockpool Dining Group’s premium Melbourne restaurants are paying tribute to Victoria’s bountiful, seasonal harvests with a Producer Series of events that span regional and seasonal dinners, wine pairing menus and hands-on cooking classes and culinary experiences.

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Headlining the Producer Series this May is a Rockpool Bar & Grill mushroom dinner ($130pp) on Tuesday, 1 May, from 6.30pm, which showcases autumn’s freshly foraged treasures over five spectacular courses, each expertly paired with Victorian wine or beer.

Rockpool Bar & Grill Head Chef Zac Nicholson said: “For me, autumn is the best season for produce. Mushrooms in particular go so well with some of my favourite foods and this menu explores many of those pairings.”

The menu begins with David Blackmore’s Wagyu bresaola with mixed mushroom toast, paired with Holgate ‘Road Trip IPA’ En Growler, which cuts through the richness of the Wagyu and provides flavours to mirror the mushroom toast.

Next is wood fire grilled quail with pickled enoki mushrooms and Jerusalem artichoke paired with Bindi ‘Kostas Rind’ Chardonnay, which has citrus and nectarine characters that reflect the acidity from the pickled enoki.

A pine mushroom ragout with soft white polenta and chestnuts follows and pairs well with the earthy tones of Josh Cooper Pinot. Rounding up the savoury courses is Cape Grim beef cheek braised in red wine with shiitake mushrooms and potato puree, accompanied by the wonderful earthy characters of Luke Lambert Nebbiolo.

The meal concludes with crème caramel, served alongside Campbells ‘Rutherglen’ Topaque.

Spice Temple takes guests on a regional journey with a six-course Silk Road dinner paired with wine ($150pp). On Tuesday, 15 May at 6.30pm guests will be welcomed with a Rooster cocktail, then delve into dishes from  Hangzhou, including Spencer Gulf prawn and iceberg salad with salted olive and black bean dressing, and fresh belly bacon with garlic and lemon.

The menu moves on to Guangzhou, featuring superior chicken, and a dish of pork and fungi bean curd rolls. Next stop is Peking, with pork and shallot steamed buns with hoisin, then to Shaanxi (Xian), starring the region’s spicy pickled cucumbers, and red braised pork belly with wood ear fungus.

The fourth course from Anxi (Yumen) showcases hand-made turmeric noodles, known as lamian, with David Blackmore’s Wagyu brisket and chilli. The final region is Kashgar (Xinjiang), which delivers lamb shashliks, baked bread, chickpea salad and tomatoes, and dessert of pistachio nougat parfait, with almonds and pomegranate.

Spice Temple Executive Chef Andy Evans said: “the aim is to celebrate some of the classic and unique dishes found along the Silk Road, all of which are as rich in flavour as they are in history and cultural significance.”

An Italian flavour infuses the Producer Series with Rosetta Ristorante Head Chef Angel Fernandez and La Sfoglina Annapaola D’Alessio hosting a pasta class ($90pp) on Saturday, 26 May. The class commences with coffee and house-baked pastries at 10:30am, after which guests learn the art of making and shaping spaghetti alla chitarra, strozzapreti and orecchiette.

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Participants’ lunch will feature their handiwork in a number of mouth-watering ways, including spaghetti cacio e pepe. “Cacio e Pepe means cheese and pepper and participants’ handmade dough, made with semolina water and a little egg, will give the spaghetti a roughness that perfectly holds the pecorino sauce,” Angel said.

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Other lunch dishes include orecchiette con broccolini, acciughe e peperoncino featuring “little ears” of pasta from the beautiful region of Puglia, and strozzapreti con cozze e zafferanom, which showcases one of Italy’s oldest pasta varieties.

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**Information & Images Courtesy of Rockpool Dining Group/Rosetta – Rachel Lebihan

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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connie.lambeth@theaustraliatimes.com.au

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NATURALLY GOOD – SYDNEY 2018

naturallygood.com.au

Naturally Good Expo 29 – 30 April 2018

Where: ICC Sydney Exhibition Centre, Darling Harbour

Naturally Good returns to Sydney in less than 2 weeks and is slated to be the biggest event to date. The largest expo for healthy retailers, brands, and practitioners in the Southern Hemisphere, Naturally Good is recognised as Asia Pacific’s go-to event for sourcing the latest healthy, natural and organic food, beverage, beauty and home living products. The vast range of complementary medicines, vitamins, and supplements has also seen the show continue to grow and evolve since its inception in 2015.

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There’s no doubt that Australia’s functional beverage industry has continued to grow. With mindful and health conscious consumers dominating the market – the industry is opting for natural and functional products that deliver specific health benefits.

In a thriving and somewhat ’trendy’ market, health-related beverages are now coming in all shapes and forms – from healthy (and colourful) lattes, through to new and innovative kombucha offerings, something that will be evident across the Naturally Good Expo in Sydney this April.

Nutra Organics are one to watch as leaders in the industry with their range of superfood chai infusions. The infusions are used to make lattes with certified organic ingredients and new products include their Velvet Latte (pink beetroot chai latte), Mermaid Latte (blue butterfly pea flower), and a Golden Latte (turmeric manuka honey chai).

Golden Grind are also making their mark on the industry with their unique offerings, with majority of their products being first to market and totally unique formulations. Golden Grind will be releasing a number of exciting new products at Naturally Good – including their Turmeric Hot Chocolate.

Across the Kombucha space is Cool Cool Beverages, who have created Australia’s first bottled nitro cold brew. Also ones to watch are Herbal Fix – an Australian manufacturer of 6 natural, functional beverages, which have each been scientifically prepared with a unique combination of organic herbs, vitamins & minerals. 

The 2018 Naturally Good Expo is shaping up to be the biggest and best yet – naturally.

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*Information & Images Courtesy of Naturally Good/Evil Twin PR

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

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Follow us on Instagram: instagram.com/tatgourmetmag

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READ ON FOR MORE INFO ON NATURALLY GOOD…

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Image credit: 
Kirsten Tibballs

CAKE BAKE & SWEETS SHOW

Sydney – 23rd to 25th November/Melbourne – 30th November to 2nd December 2018

    

Image credit: Cake Bake & Sweets Shoe
Image credit:
Cake Bake & Sweets

In possibly the most delicious news in more than a year for sweet-tooths, Cake Bake & Sweets Show will return in late 2018 after a year’s absence.

Under new management, the events will be produced by Global Links Exhibitions & Conferences Organisers Pty Ltd (GL Exhibitions), an international organisation responsible for creating events in 14 countries around the world. Cake Bake & Sweets 2018 marks the company’s first foray into the Australian market and whilst key aspects of the show remain, the GLE approach will be very different.

The new Cake Bake & Sweets Show team will be fronted by industry veteran James Laing as Portfolio Exhibition Director. Responsible for launching the Good Food & Wine Show back in 2001 (before food events were cool), James is acutely aware that the success of any event depends on delivering ROI for exhibitors and sponsors while simultaneously creating memorable experiences for visitors.

James said of the Cake Bake & Sweets re-launch, “We’re looking forward to re-launching this property and growing what is already a well established brand and an incredible event. The Show continues to see highly engaged audiences across its social media platforms, and gives us the opportunity to extend the lifecycle of the event across 365 days of the year.”

The show has already confirmed culinary stars Kirsten Tibballs, Katherine Sabbath, Candice Brown (UK), and Anna Polyviou to appear, and the show will also host a myriad of workshops, live demonstrations and a host of specialty classes. A full lineup will be announced in coming months.

Image credit: Kirsten Tibballs
Image credit:
Kirsten Tibballs

Cake Bake & Sweets Show will take place in:

Sydney 23-25 November 2018

Melbourne 30 November – 2 December

cakebakeandsweets.com

**Information Supplied by Cake Bake & Sweets Show 2018/Evil Twin PR

**Sweet Images Courtesy of Kirsten Tibballs – Savour Chocolate & Patisserie School:

savourschool.com.au

**Crowd Image Courtesy of Cake Bake & Sweets

Image credit: Kirsten Tibballs
Image credit:
Kirsten Tibballs

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

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Stretched Pizza – Coburg, Melbourne

Dude, did someone say free pizza?!

PLANET OF THE VEGANS STRECHED_EDIBLE_MARCH-16

To celebrate their opening, the new Stretched Pizza in Coburg is giving away 100 free pizzas hot out of the oven to the first lucky people to leg it through the door on Thursday 19th April at 5pm.Pizza people – get yourselves down to 53 Moreland Rd (corner of Nicholson St).

Injecting their innovative take on the traditional pizza, Stretched Pizza serves up wacky names and unique, premium, locally-sourced ingredients to match – there’s the pho-meets-pizza, the Un-Pho-Gettable (steak, Spanish onions, Sriracha sauce, sprouts, Vietnamese basil). Can’t decide on a burger or a pizza after a big night out? Try the Hangover (lean ground beef, bacon, gherkins, American cheddar, ketchup and mustard sauce).

Throw in a knowing wink to Melbourne politics with the Lobster with the Mobster (garlic prawns, peas, parsley), and for the kids who know their memes, try the I Have a Pen, I Have a Pineapple(ham off the bone and pineapple). And for the traditionalists there are still old favourites like Miss Piggie (a take on the Capricciosa with ham off the bone, artichokes, mushroom and olives) and the No Brainer (tomato, mozzarella and basil). 

The new Coburg venue takes its name from its technique – hand-stretching (as opposed to rolling with a pin) is a traditional method in which the dough stretches naturally, resulting in a more even crust that’s less likely to tear, and a delicious, fluffy base.

Opening to the public two weeks ago, Stretched Pizza has already been a massive hit for the fact that it caters to food lovers of every kind: gluten free bases are no extra charge (unlike other pizza restaurants), plus there are five vegan and seven vegetarian options available. There is also a take-way alcohol license, featuring wine, and Hawkers and O’Brien (gluten free) beer.

Stretched is the new culinary venture from husband and wife duo chef Dario D’Agostino and Ly Nguyen, along with ex-banker turned pizza-maker Joe Codespoti – the team behind St Kilda’s iconic Pizza e Birra and the booming Port Melbourne and Brunswick brunch spots Long Story Short.

Stretched Pizza

53 Moreland Street, Coburg 3058

Trading Hours: Daily 5pm till late.

(03) 9386 8510

stretchedpizza.com.au

@stretchedpizza

**Information & Images Courtesy of Stretched Pizza/Zilla & Brook – Annika Priest

The UN-Pho-Gettable Pizza
The UN-Pho-Gettable Pizza

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

Lobster with the Mobster Pizza
Lobster with the Mobster Pizza
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 Winemakers of Rutherglen

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Situated in Victorian Murray River country and protected by the Great Dividing Range, Rutherglen is a picturesque, easy three-hour drive from Melbourne, four-hour drive from Canberra or six-hour drive from Sydney; but is also easily accessible by air from Albury airport. The region offers visitors an effortlessly authentic wine experience and a true sense of escape. Touring the region is a breeze with all 19 wineries in close proximity to each other.

Rutherglen is a region like no other; known for its world-renowned Muscats and iconic reds (from unique Sparkling Shiraz to big, bold table Durifs), it is these varietals we turn our attention to as the winter months fast-approach. Sip on a Durif with a piece of red meat or indulge in a glass of Muscat with some dark chocolate; the pairing combinations are endless!

The Winemakers of Rutherglen as continuing to experiment with Rutherglen Muscat and introduce it in new and exciting ways, with a series of Rutherglen Muscat cocktails developed to inspire new drinkers to enjoy the varietal that has been at the centre of Rutherglen for more than 150 years. Rutherglen Muscat cocktails include:

  • Rutherglen Muscat Espresso Martini
  • Rutherglen Muscat Sangria
  • Rutherglen Muscat Cooler

With harvest wrapping up this month in the region, the Winemakers of Rutherglen look ahead to vintage 2018, which is set to be “top shelf” with first bottles expected to be available within months for wine-lovers.

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Other new openings and exciting highlights in the region include:

Plus, there are the upcoming in-region and Melbourne events:

  • Winery Walkabout – 9th and 10th June: a vibrant way to get to know Rutherglen and its distinct offerings with wine tastings, live music, entertainment, tours, markets, food trucks, masterclasses, buffet breakfasts, dinners, and much more over the Queen’s Birthday long weekend.
  • Rutherglen in the City – Winter 2018: Returning to Melbourne for a second year following its launch in winter 2017, Rutherglen in the City brings the unique essence of the Rutherglen wine region to a pop-up wine bar. Stay tuned for more details on the 2018 event.

**Information & Images Courtesy of Winemakers of Rutherglen/Little Big Marketing & PR – Jarryd Pentony

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

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Wicked Dessert Festival 2

FESTIVAL COMING UP – MELBOURNE’S PRAHRAN MARKET 

The annual Wicked Festival is now not only about chocolate!

Wicked Dessert Festival 1

Get your dessert forks ready! Prahran Market will be celebrating all things sweet with its Wicked Dessert Festival on Sunday 6th May. Showcasing the very best in the industry, the Festival will host a demonstration kitchen and pop-up stalls.

For the past two years, Prahran Market has hosted the Wicked Chocolate Festival but, due to popular demand, it is going one step further to encompass all desserts!

Elizabeth Street will become a dessert lover’s dream with Prahran Market’s speciality traders, including Wilson & Market, Q Le Baker, Sweet Greek, Paddlewheel and Fritz Gelato, taking visitors on a delicious culinary journey with offerings to tempt and delight. Stalls will sell everything from homemade pies and doughnuts, crêpes to Middle Eastern sweets, and, of course, chocolates!

Special guest Wicked Dessert Festival traders will include The Bearded Bakers from the Knafeh Bakery, St Gerry’s Donuts, Glacé, Two Little Tarts, Bake & Co, Dip’d, Ganache Chocolate, Cannoleria by That’s Amore Cheese, 48H Pizza & Gnocchi Bar. Dessert cocktails will also be served by the Prosecco Queen.

Demonstrations will be held at the Omega & Neil Perry Kitchen to inspire visitors, by Melbourne’s finest pâtissièrs, chocolatiers and chefs, including Christy Tania of Glacé, Chef Dario from Cannoleria by That’s Amore Cheese, Toby Puttock and the pastry chefs of Lux Bite and Bibelot.

The family friendly event will bring together foodies young and old who appreciate the sweeter things in life.

What:           Wicked Dessert Festival – with demonstrations and plenty of tastings

When:          Sunday 6th May, 10am – 4pm

Where:         Prahran Market, 163 Commercial Road, South Yarra

Who:             Melbourne’s best chocolatiers, pâtissièrs and dessert extraordinaires!

                      **including The Bearded Bakers and Christy Tania

**Information & Images Courtesy of Prahran Market – Leanne Baker

Wicked Dessert Festival 2

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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Holy Duck! – Castlecrag, Sydney

Review & Images by Roswitha Schleicher

Image supplied
Image supplied

Compared to its trendy, Chippendale-based mother restaurant, Holy Duck!’s North Sydney extension embraces more traditional flavours, along with abundant visual appeal. Tucked away in Quadrangle Shopping Village at Castlecrag, founder Dr Stanley Quek exchanged Kensington Street’s trendy wall décor with floor-to-ceiling panoramic windows, and a rustic interior with large, round tables with white cloths, reminiscent of a classic, local family eatery. Decor variations aside, the scents drifting out of the kitchen smell every bit as delicious as we remember from Holy Duck!’s city centre location, promising an evening of pleasingly full stomachs and prosperity.

The excitement around the table peaks as entrée approaches: Prawn har gau. These exquisitely sticky, steamed dim sum melt in your mouth, revealing a juicy, tender filling, while the Duck and pork dumplings were wrapped in a more al-dente dough and steamed to perfection. These little parcels sent our taste buds to cloud nine!

Steamed dim sum prawn har gow
Steamed dim sum
prawn har gau
Steamed Duck & Pork Dumplings in Shangainese sauce
Steamed Duck & Pork Dumplings in Shangainese sauce

Served in a delicate bisque and a generous amount of butter-soft lobster bits,  Holy Duck’s! Ee-Fu noodles dish is a must-try main for self-proclaimed seafood connoisseurs.

Seafood Ee-Fu Noodles
Seafood Ee-Fu Noodles

Of course we couldn’t resist ordering a Holy Duck! classic (…when in Rome…); the Signature crispy duck. A super dish served with 6 pancakes, greens and Hoisin sauce for sharing.

Signature Crispy Duck
Signature Crispy Duck

Holy Duck! in Castlecrag offers a tranquil family environment, maintaining the quality of the contemporary, innovative, inner-city restaurant Chinese cuisine this Sydney eatery is renowned for.

Steamed Duck & Pork Dumplings in Shanghainese sauce
Steamed Duck & Pork Dumplings in Shanghainese sauce

**Rose was a guest of Holy Duck! Castlecrag/Cardinal Spin PR – this is an independent account of her dining experience

**Additional Information, Menu and Images Courtesy of Holy Duck!/Cardinal Spin PR

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

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MENU HOLY DUCK!

Holy Duck! Menu:

Entrée:

  • Steamed Dim sum platter
  • Steamed duck & pork dumplings
  • Crispy fried crab & pork dumplings
  • Crispy fried rice balls
  • Spring rolls
  • Sweet & sour pork
  • Steamed scallops on sliced zucchini
  • Crispy calamari
  • Chinese pickled vegetables

Dim Sum (Lunch Only):

  • Prawn har gau
  • Scallop & prawn dumplings
  • Vegetable dumplings
  • Chicken sui mai
  • Mushroom dumplings
  • Prawn & chive dumplings
  • Steamed duck & pork dumplings
  • Crispy fried crab & pork dumplings
  • Shao long bao
  • Char sui bao

BBQ & Roast Meats:

  • Holy Duck! Specialty Platter
  • Platter of Pork Delights
  • Roast Holy Duck!
  • Roast holy Duck! Deboned
  • Caramelised sweet & sticky BBQ pork
  • Crispy crackling roast pork belly

 

 

Sharing Mains:

  • Signature crispy duck
  • Crispy spring chicken
  • Sichuan style hot & numbing chicken wings
  • Roast beef short ribs
  • Stir fried wagyu beef
  • Pork san choi bao
  • Drunken fish fillet
  • Handmade pink salt & black sesame egg & spinach tofu
  • Sichuan style crispy battered zucchini
  • Stir fried seasonal vegetables
  • Steamed Chinese greens

Rice & Noodles:

  • Stir fried rice noodles
  • Roast Holy Duck! fried rice
  • Crispy egg noodles
  • Seafood Ee-Fu Noodles
  • Jasmine Rice
  • Extra Mandarin Pancakes

Dessert:

  • Key lime tart
  • Fried ice cream
  • Gluten free, dairy free & vegan friendly sorbet
Yokocho at 101/200 Bourke St, Melbourne. Picture: Eugene Hyland

Soak up Japanese craft beers with bottomless golden tempura at Yokocho

Good Beer Week 2018, Monday 14 May

Yokocho is taking part in this year’s Good Beer Week program, offering bottomless golden tempura to soak up a series of Japanese craft beers for one night only.

Get comfortable atop the open-air balcony on Monday 14 May; locally sourced seafood dipped in a signature beer-batter will be served as a succulent side-note for every beer sip that takes place on the night.

Crunchy gems of prawns, fish and vegetables will be crisped to perfection as the venue transforms into a Japanese beer garden overlooking the bustle of busy Bourke St. 

For those looking to cleanse the palette post-fry, an assortment of seasonal sushi selected by the chef will also be on standby as an added bonus to the golden tempura feast. 
Translating to ‘alleyway’, Yokocho is injecting a modern Japanese attitude into Good Beer Week, set to be the most culturally diverse and exciting program yet.
Throw back a Kinshachi Red Lager Beer lined with dark-brown miso and Umami, or the Kyoto Matcha IPA, delivering a unique blend of matcha green tea and strong style IPA beer, amongst other lagers and ales available at the venue all year round.

Yokocho proudly shines a light on craft beers straight out of Japan, a country renowned for its meticulous brewing standards and boasting the fourth largest beer market in the world.

Nestled in the walkway of Mid City Arcade, Yokocho provides an escape for city dwellers looking to break away from the hustle and bustle of the city. Offering a selection of traditional Japanese dishes with a modern take, Yokocho specialises in sushi and sashimi, yakitori and tempura.

Good Beer Week, the biggest beer festival in the southern hemisphere, is an independent and not- for-profit festival which first hit Melbourne in 2011. Since then, the festival has helped put local and international key players in the craft beers scene on the map, with its central aim to promote quality breweries and grow craft beer culture throughout the trade and retail communities.
Yokocho Beer Garden at Good Beer Week 
Monday 14 May 
6pm till 8pm 
$65 per person
101/200 Bourke St, Melbourne
www.goodbeerweek.com.au/event/foodie/331-yokocho-beer-garden

*Information and Images Supplied Courtesy of Yokocho/Zilla & Brook – Leigh-Anne Ramirez

**Photo Credit: Eugene Hyland

Yokocho at 101/200 Bourke St, Melbourne. Picture: Eugene Hyland
Yokocho at 101/200 Bourke St, Melbourne. Picture: Eugene Hyland

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

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Last month’s viewing of the film TOMMY proved to be a powerful experience for guests attending the screening in St Kilda.

Read on for information on this film, plus photos of guests attending the evening.

Mr Tim Wilson MP with Co-producer of TOMMY - Darren Mort
Mr Tim Wilson MP with Co-Producer of  TOMMY – Darren Mort

New film TOMMY is set to be one of the most important Australian short films of 2018.

Today, family violence is a huge global problem all over the world, especially for children. As a result of Australia’s 260 daily divorce cases, threats involving children in family violence have increased by 76% in the past three years. In Victoria alone, two category one children (dead or almost dead) are reported to the Department of Human Services (DHHS) every day. The immense psychological impact of this on our children and young people is massively underrepresented.

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Producers Darren Mort (Barrister) and Karen Hodgkins (film maker) co-founded the To Be Loved Network because they saw that young people in the community needed a much stronger and much louder voice. As a group of legal, medical and political experts who deal firsthand with cases of family violence and child neglect, Darren & Karen are in a unique position to help effect lasting change in this area.

Co-Producers of TOMMY - Darren Mort & Karen Hodgkins
Co-Producers of TOMMY –
Darren Mort & Karen Hodgkins

Through the medium of film they are able to communicate powerful messages about the importance of treating our children properly: what people can do better, how people can recognise and adopt proper priorities, and how adults can help kids who are too afraid to speak out.

9 year old actor  Ari Newman plays 8 year old TOMMY
9 year old actor
Ari Newman plays 8 year old TOMMY

The To Be Loved Network has already resonated in a huge way: Degree of Separation, their debut film about family violence was accepted into 24 international film festivals and won 7 international film awards last year, including Best Foreign Film at the Hollywood Now Film Festival. It has since been picked up by a Hollywood Film Distributor.

With an equally powerful message, script, and team on board, To Be Loved Network intend to take TOMMY down a similar path. 

TOMMY is more than just a film – it is a crucial project with an important message behind it: that our children are our most precious gifts, and they must be cared for properly. 

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TOMMY: A synopsis

An eight-year-old boy.

A drug-fuelled domesticity.

A world split in two.

TOMMY is a 30-minute film depicting the world of an eight-year-old boy who is navigating his parent’s fiery separation.

TOMMY loves his parents. But his parents fall out of love with each other when Tommy’s father SAM becomes addicted to drugs.

Things get messy at home, as Tommy’s Mum ALLY runs away to find solace in the arms of a new companion, NICOLE.

NICOLE also has a child: SUMMER, 11 years old, who finds TOMMY more than a little curious – in the emotional storm of the separation, TOMMY has no-one to talk to about his feelings, only his imaginary friend TIGER TERRY, a great listener who supports TOMMY by transporting him to imaginary places.

SAM, meanwhile, enters drug rehab and falls in love with LUCY, another inpatient. SAM jumps the hoops and becomes drug free, despite LUCY’s attempts to lure him back down a path of addiction.

Amidst the war of separation, SAM and ALLY fail to prioritise their son’s best interests – they use TOMMY like fodder to advance their own battle objectives.

In the end they come close to destroying the one precious gift that they both created, as TOMMY’s world falls deeper and deeper into dissociation and despair.

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*Information Courtesy of Producers of TOMMY/Helen Reizer HRPR

*Images Supplied Courtesy of HRPR

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

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