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LA CAMERA – Italian Yum Cha at Melbourne’s Southgate

www.lacamerasouthgate.com

 

Over five years ago La Camera Southgate introduced the first Italian Yum Cha event, which has since been mimicked by other Italian restaurants.

Think Chinese Yum Cha with bamboo baskets and trolleys but with Italian food. With dishes starting from just $5.50, this sell-out event give you the chance to sample the many dishes on the La Camera menu including antipasti, pasta, risotto, pizza, salads, mains and dessert.

Get ready for the best Italian Yum Cha event since its inception!

 When:  6.30pm Monday 31 July

Where: La Camera Italian Restaurant, Mid Level East End, Southgate Melbourne, 3 Southgate Avenue, Southbank, Victoria 3006

How much:            

Dishes start at $5.50

Bookings:             

Booking essential as this event will be limited to 90 patrons. Call 03 9699 3600 to book or visit the Southgate website: http://www.southgatemelbourne.com.au

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Information & Image Courtesy of La Camera/Southgate Melbourne

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

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Monday 24th July

In honour of this day of international importance, El Camino Cantina is celebrating with a week’s worth of tequila-inspired offers until Sunday 30th July!

Throughout Tequila Week there will be tequila flights, a limited-edition Daisy Margarita, as well as three exclusive Tequila Week tacos, seasoned with tequila-doused dressings.

Tequila Flights (15ml tastes of three different tequilas):

1 Premium Flight ($39) featuring Ley 925 Blanco, Arette Artesenal Suave  Anejo and Siete Lequas Reposado

2 Standard Flight ($23) featuring George Clooney’s Casamigos Tequila Blanco, Fiesta Mexicana Reposado

3 Dessert Flight ($23) featuring Xo Café Patron, La Pinta Pomegranate and Patron Citronge
*note: tequilas may change depending on availability

Exclusive Tequila Week tacos: (1 for $6 and 3 for $15)

  1. Pulled pork with tequila habanero vinaigrette
    2. Grilled steak with tequila lime vinaigrette
    3. Crispy dessert taco, comprising tequila lime pastry cream and tequila macerated oranges

Limited-edition Daisy Margarita
A refreshing, tart cocktail called Daisy is said to have predated and influenced the Margarita. The Daisy cocktail typically consists of a spirit, citrus juice, and a sweetener or liqueur: much like the Margarita. What sets it apart is its fizz. During Tequila Week, El Camino Cantina will serve a fizzy Daisy Margarita with flavours of citrus and guava.

http://www.elcaminocantina.com.au

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Information & Images Courtesy of Rockpool Dining Group/El Camino Cantina

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

Bavarian_wings

Munich Brauhaus, Bavarian Bier Café and The Bavarian Aim for a Record Breaking Wing Week…

Australia’s favourite Bavarian restaurants across Sydney, Melbourne and Brisbane are dialing up the wing activity this National Chicken Wing Day on Saturday, 29 July, by dedicating a whole week to these saucy little misfits, which have stolen hearts and appetites across the country.

Drum roll please for Wing Week 2017: seven days of delightful chicken wing action from Monday, 24 July to Sunday, 30 July.

Wings

The Bavarian venues are aiming for a record breaking wing week this year, as they look to serve 100,000 wings in one single hour. The challenge will take place during ‘flappy hour’ on Friday 28 July, between 5pm and 6pm, when wings will cost just 10 cents each.

The Bavarian venues were booked out on National Chicken Wing Day 2016, when they served a total of 50,000 10-cent wings in a single hour.

On Saturday 29 July the gloves will come off, and the sticky fingers will come out, with wing eating competitions across Sydney, Melbourne and Brisbane. The fastest contestant to consume 20 chicken wings, clean to the bone, at each participating restaurant* will win $250.

Diners can tickle their taste buds from Monday to Friday with three limited-edition sauces available: mango habanero, chipotle barbecue and Asian caramel.

Every lunch time (11am-3pm) customers can dive into a kilo of wings and a 300ml beer for $20 as they make the most of the week-long homage to the cheeky chicken wing.

*Note: Bavarian Bier Café York Street, Entertainment Quarter and Broadbeach, and The Bavarian at World Square are not participating in the wing eating competition.

Wing Week

http://www.munichbrauhaus.com

http://www.bavarianbiercafe.com

http://www.thebavarian.com.au

Information & Images Courtesy of Rockpool Dining/Bavarian restaurants

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram @tatgourmetmag

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Holy Duck!

by CHEFS GALLERY

Words by Daria Kill-Smith

Images Courtesy of Holy Duck!/Cardinal Spin & Daria Kill-Smith.

Les petits was the theme for the night, beginning in the little lanes of Chippendale – once a grungy centre of Sydney, now a trendy hub for inner city occupants, uni students, and hipsters too hip to eat at home. L’etiole accompanied me on this tasting and she was warned – leave your inner vegan at the door for there will be no room at the table for edible-consciousness – the bounty of the Holy Duck! promised meat, meat, and more meat, and it did not disappoint. Duck, steamed in a dumpling, roasted whole (sans bone if desired), or crisply filling a pancake, joined short-ribbed roast beef and stir fried wagyu, alongside double-cooked, roasted or barbecued pork – which included two types of crispy crackling for the true adventurers. For those preferring the white-meat option, there was the choice of whole spring or Sichuan-style chicken; crustacea in the form of spanner crab, steamed scallops or butterflied king prawns; and two types of fish – steamed orange roughy or fish of the day.

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L’etoile and I decided to try our hands at as many taste dishes as we could and started with, what else, duck – encased in light and crispy spring rolls with the shining balance of mushroom and vegetable; that perfectly offset the special entree of the day, deep-fried spanner crab wontons with dipping sauce. We were mindful not to forget the lighter option of steamed scallops, although each of our dishes maintained the healthy food pyramid with the inclusion of micro-greens: alfalfa sprouts with sesame seeds, snow-pea shoots, and zucchini discs with smooth golden garlic and crunchy fried millet! We finished with crispy rice balls heaped with what else – duck – plus rocket, radish and red cabbage salad which was drenched in a sweet dressing; and fiery Sichuan Hot & Numbing Chicken – fat little pieces of wings with hidden heat bombs of Sichuan peppercorns and whole dried chilli. But L’etoile required a non-meat protein and we ordered a serving of Handmade Salt & Pepper Egg & Spinach Tofu – AMAZINGLY smooth and creamy and topped with coriander leaves and fresh chilli – and unanimously voted as the dish of the evening.

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Sadly, we missed full platters of barbeque and roasted meats, and were loathe to order a dessert neither of us could finish, but the sight of those dishes being served to fellow diners didn’t need tasting to know the verdict would be none other than delicious. Les petits morsels and a reasonably priced menu – little wonder the Holy Duck! is a popular venue.

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**Daria is a Sydney writer with a palate for tempting food and tasty events!

Holy Duck!

The Old Rum Store

2-10 Kensington St

Chippendale NSW 2008

holyduck.com.au

Instagram: @holyduck.au

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

Check out more tempting photos from Holy Duck!…

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Sydney Restaurant Ananas salutes Bastille Day

Elegant three-course Dinner Friday 14 July

 

Ananas will pay tribute to its French roots with an elegant three-course dinner on Friday, 14 July in honour of the revered national holiday, Bastille Day.

Guests will be served classic French dishes and marvellous views of Circular Quay, to the romantic tunes of a traditional French accordionist.

Bastille Day diners will choose from a range of quintessentially French dishes, including escargots, a light and lovely Parisian French gnocchi, steak tartare served on brioche, and luxurious chicken liver parfait for entrée.

Mains include whole sole meuniere with pomme purée and beurre noisette, steak frites with Café de Paris butter, deliciously tender slow braised beef cheek, and aromatic bouillabaisse.

Decadent desserts of vanilla crème brûlée, golden-topped tarte tatin, or a collection of sensational French cheese will bring the evening to a close

 Three-course dinner $69pp, or $89pp including matched wines
Ananas, 2 Philip Street, Circular Quay
Bookings essential:
ananas.com.au

Information & Images Courtesy of Rockpool Dining Group/Ananas Restaurant

Connie Lambeth -The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

Ananas

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Culinary Excellence in the Heart of Old Lille

Fine Dining in France

Words by Sindy Chan/Images Courtesy of Troy Nam

Rouge Barre Lille

50 rue de la Halle

59000 Lille France

 http://www.rougebarre.fr/en/ 

On a quiet street in the heart of old Lille, French Top Chef Steven Ramon and his team at Rouge Barre deliver true, sincere and unique cuisine experiences where “no dishes are alike”.

Michelin Guide describes Rouge Barre “in an intimate interior, these pure and hard sketches and inspired plates magnify beautiful products. Terrace upstairs. Irresistible!”

 Chef Ramon’s culinary identity lies in the richness of taste and artistic presentation, colourful combination of seasonal quality ingredients, and very fine cooking.

 Flavour-packed dishes sampled included Asparagus and Haddock encased in crispy prawn shell, Cauliflower & Scallop in green jacket’, tender fatty Lamb Chop, finishing with Orange Flower Blossom dessert.

A 6-course dinner menu costs 66€ and 95€ with wine pairing.

 Take a stroll around the old town before or after dinner, in the footsteps of former French President Charles de Gaulle who was born in Lille. Step further into history by visiting Maison Meert (1761),  to try President de Gaulle’s favourite waffles.

 Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

DSC03942_Meert DSC03323_Top Chef Steven Ramon DSC03305_asparagus haddock DSC03296_scallop starter DSC03308_lamb chopFollow us on Instagram: @tatgourmetmag

small Hotel guest lounge & garden

In Flanders fields

In Flanders fields the poppies blow

Between the crosses, row on row,

That mark our place; and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.

We are the Dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved and were loved, and now we lie

In Flanders fields.

Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high.

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders fields.

 

John McCrae’s poem ­has led visitors to Flanders fields, for remembrance and healing, for those whose courageous ancestors survived or fell in World Wars I & II.

War museums and cemeteries, Menin Gate and the Last Post, whenever you find yourself in a mood of sorrow towards the end of a remembrance tour, make a final stop to visit Poperinge, a small town behind the Flanders fields, where you’ll find peace of mind as soldiers did century ago.

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Email: sindy.chan@theaustraliatimes.com.au

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Interview with acclaimed Chef Tobie Puttock by Sumaiya Rizvi

www.prahranmarket.com.au

www.tobieputtock.com

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Ahead of this Sunday’s gourmand adventure we had a chat with acclaimed celebrity chef Tobie Puttock. As Prahran Market’s Brand Ambassador, he has his finger on the pulse of all things ‘truffle & charcuterie’, sharing a few of the many exciting events on offer, including cookery demonstrations showcasing the talents of inspiring young chefs, and taste sessions offered by many of the market vendors on the day.

Delving into the rich history of Truffles in Australia, Tobie said that this highly prized edible fungus with a deep complexity of flavour, is believed to have been introduced by European immigrants, along with Italian cuisine that came with their culture and food. There are several regions around Australia growing truffles, and while Canberra and areas of Western Australia are great truffle producers, he said locally available truffles are ‘as good as it gets’.

Tobie Puttock explained that truffle is an expensive and luxurious ingredient, preferring to keep his truffle dishes simple, with the truffle as the highlight. Meanwhile he’s hoping to pick up a few tips during cookery demos at Prahran Market’s Truffle & Charcuterie Celebration this Sunday 9 July!

Feel free to send us your fave pic for our Instagram too!

http://instagram.com/tatgourmetmag

http://instagram.com/melbourne_blog                                                                               

Additional Information Courtesy of Tobie Puttock & Prahran Market

Photos Courtesy of Prahran Market

Connie Lambeth – The Australia Times Gourmet – Food/Wine/Events

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READ MORE ON TOBIE PUTTOCK AND PRAHRAN MARKET’S TRUFFLE & CHARCUTERIE DAY SUNDAY 9 JULY…

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Bringing Classic Cantonese Flavours & Tiki-inspired Cocktails

Rockpool Dining Group’s Jade Temple will turn on its bespoke Cantonese charm when it opens for lunch in the Sydney CBD this Monday 3 July.

Jade Temple is the new sister of Spice Temple in the Rockpool Dining Group portfolio, offering a classic and engaging Cantonese dining experience underscored by an outstanding drinks list to complement the refined flavours.  

The menu features classic dishes, delivered with a little creative licence and a bounty of Australia’s finest and sustainable produce.

Hero dishes include roast meats such as char siu and whole roast duck; fresh seafood from the tank, wok-tossed and served with a variety of Cantonese sauces; and lemon chicken.

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The lunch menu includes a selection of dumplings, steamed buns and wontons. Dishes are designed to share, with $75 and $95 banquet menus available.

The incredible dining experience has a drinks list to match, including fun-loving cocktails named after mythical characters from Chinese folk lore with Cantonese flavours at their core. Cocktails feature in-house, tailor-made ingredients, syrups and infusions that put a signature Chinese tiki spin on the list.

A 300-strong wine list strikes a balance of bins from around the world with a strong focus on wine regions that lend themselves to Cantonese food, including Loire Valley whites, Austrian and German whites, red and white Burgundy, and Rhone Valley reds. The list also extends to a solid range of more familiar Australian wine styles.

The drinks list includes a smart representation of beers and ciders, as well as a selection of delicate loose-leaf Chinese teas, infusions and tisanes.

Jade Temple

11 Bridge Street, Sydney. 02 9252 1888
Monday-Saturday, 12-3pm, 5.30-11pm. Sunday, 12-3pm, 5.30-10pm
Jadetemple.com.au

Information & Images Courtesy of Rockpool Dining/Jade Temple

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Events

READ ON TO FIND OUT MORE ABOUT FOOD, BEVERAGES & DESIGN AT JADE TEMPLE…

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PRAHRAN MARKET

Sunday July 9

http://www.prahranmarket.com.au

**Look out for Melbourne writer Sumaiya Rizvi’s interview with Tobie Puttock in Gourmet News soon!

Culinary decadence at its finest will be celebrated in style at Prahran Market’s Truffle & Charcuterie Celebration. For one day only truffle and charcuterie will take centre stage, mesmerising gourmet food lovers with an upmarket array of tastes, aromas and tasty delights.

Prahran Market traders, alongside leading truffle supplier Friend & Burell, will work together to showcase both luxury ingredients with a series of activations, entertainment and pop-up stalls throughout the Market.

The Omega by Neil Perry Kitchen will play host to an exciting line-up of chefs and producers. Culinary greats including Andy Harmer (The Point), Nick Stanton (Ramblr/Leonard’s House of Love), Steven Nairn (Estelle by Scott Pickett), Flo Gerardin (Oter), and Market Brand Ambassador Tobie Puttock, will woo crowds with stellar gastronomic talent and mouth-watering dishes, while representatives from Yarra Valley Truffles, Barossa Fine Foods, and Mole Creek Truffles will provide fabulous insight into the very niche charcuterie and truffle industries.

The Market’s ‘Mushroom Man’ Damian Pike is the sole trader for fresh black winter truffle for the season, however Prahran Market traders will offer a decadent selection of gourmet truffle and charcuterie morsels for shoppers to sink their teeth into on the day, including Maker & Monger’s Truffle Brioche toasties and Truffle mac ’n’ cheese, Sweet Greek’s Risoni in cream cheese sauce with truffle, and Wilson & Market’s mouthwatering Truffle Poached Eggs with reggiano and soft polenta.

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There are also a number of take-home charcuterie products to snap up, including award-winning producer Barossa Fine Food’s’ charcuterie sample packs, and Cleo’s Deli’s tempting range of Joselito ham and Batialle jason gran reserva. Damian Pike’s truffle eggs and truffle butter are back for another year, while Naheda’s Choice’s special Parmigiano and truffle pesto dip is set to amaze! There’s also a huge range of gourmet truffle condiments from The Essential Ingredient.

For keen charcuterie enthusiasts, master butcher Gary McBean will hold a ticketed charcuterie tasting experience, which includes a delicious grazing board packed full of Gary’s in-house cured charcuterie alongside a complimentary glass of wine. Those wanting to get hands-on are also encouraged to pre-purchase tickets to The Essential Ingredient’s charcuterie making class with Damian Sandercock of Piper St Food Company.

Information & Images Courtesy of Prahran Market

Connie Lambeth – The Australia Times Gourmet – Food/Wine/Events

READ ON FOR MORE INFORMATION ON TRUFFLE & CHARCUTERIE OFFERINGS…

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