What: Unicorn Party at Dandenong Market
When: Sunday 19 November 2017
TIME: 10am – 3pm
WHERE: Various locations throughout the market. A market map will be made available soon.
COST: All entertainment is free. Free parking
Rockpool Foundation launches Sweet Treat Project to deliver gifts to children in foster care
Rockpool Foundation, the official charity arm of Rockpool Dining Group, has today launched the Sweet Treat Project, which aims to raise at least $75,000 over the festive season to provide children in foster care with personalised gifts.
From Wednesday, 15 November to midnight on Tuesday, 26 December, $1 from every dessert sold across all 58 Rockpool Dining Group restaurants in NSW, Victoria and Queensland will be donated to the Rockpool Foundation’s Sweet Treat Project.
Rockpool Foundation will work with foster care agencies in each state to tailor 250 gifts, each to the value of $300, to every child’s specific needs and circumstances. Gifts could be anything from music lessons, to art supplies and sporting equipment.
From Rockpool Bar & Grill’s famous Passionfruit Pavlova and Saké Restaurant & Bar’s decadent Dragon Egg, to the much-loved Fratelli FreshBanoffee Torta, El Camino Cantina’scinnamon-dusted Churros with salted caramel sauce and Burger Project’s irresistible soft serve desserts, everyday sweet treats for diners will be converted into meaningful treats for disadvantaged kids.
Other Rockpool Dining Group restaurants participating in the Sweet Treat Project are Rosetta Ristorante, Spice Temple, Jade Temple, Ananas, Munich Brauhaus,Bavarian Bier Café, The Bavarian, Saké Jr and Fratelli Famous.
Every dessert on every menu is included in the Sweet Treat Project.
Diners who purchase a dessert at one of the Group’s restaurants in NSW, Victoria and Queensland during this period will receive a complimentary entry into the draw to win ‘The Ultimate Summer Dining Experience’, which recognises Rockpool Dining Group as an official restaurant partner of the 2018 Australian Open.
The Ultimate Summer Dining Experience includes :
• 4 x day-session tickets for the 2018 Australian Open at Rod Laver Arena for two consecutive days (valued at $3600)
• $5000 Qantas voucher to use on flights and accommodation
• $1000 voucher for Rockpool Bar & Grill at the Australian Open
• $150 meal voucher for Burger Project at the Australian Open
• 2 x $750 dining vouchers for Rockpool Dining Group’s premium Melbourne restaurants: Saké, Spice Temple or Rosetta Ristorante
• Meet & greet with Rockpool Dining Group Culinary Director, Neil Perry
**Information and Images Courtesy of Rockpool Dining Group/Rockpool Foundation– Rachel Lebihan
Melbourne’s Royal Stacks set for China in January 2018
Royal Stacks is set to give China a taste of its legendary burgers, desserts and shakes when it opens in Chongqing in January. Setting up shop on Ancient Street (Nan’an District), Royal Stacks will be located by a new riverside shopping and dining complex where locals will be able to enjoy the premium product for the brand’s first step outside of Australia.
In keeping with the Royal Stacks ethos, the burger patties will be made with GMO free, pasture fed beef with no added hormones or antibiotics, which will be shipped from Australia using the best available technology to ensure that no nutrients are lost and that the flavour profile is retained during the shipping process.
Royal Stacks owner Dani Zeini said: “It’s vital for us that the product is still of the highest quality as we’re aiming to showcase Western food to the Chinese market by capturing their imagination with a great product. More and more people in China are embracing Western food so we haven’t altered the menu too much – we want people to be getting a real Australian product. There will be some slight twists based on the local ingredients we source to complement the Victorian beef. We are already using a Chinese technique with our bread which involves a fermentation method that keeps the bread soft and fluffy.”
All vegetables, condiments and buns will be fresh and locally sourced and the dessert offering features gelati in a variety of flavours including red velvet, Oreo and salted caramel. This opening is the first of four Royal Stacks venues due to roll out in China in the next year.
Patrons can expect a stylish fit out that retains a casual, diner-style atmosphere, with 80 seats, including an outdoor area where people can dine riverside.
“The food culture in Australia is always expanding in exciting ways and we’re really excited to give China a real taste of it, right in the heart of the city of Chongqing – a city with a younger population looking to explore,” Dani adds.
To help transport the complete Royal Stacks experience to China, the Melbourne team will fly over for the opening months to ensure the offering is authentic and true to the brand.
Opening January 2018
116 Nanbin Road, Nan’an District, Chongquing, 40000, China
Information & Images Courtesy of Royal Stacks/Helen Reizer/Zilla & Brook
EDENVALE…a non-intoxicating, sophisticated lifestyle wine for those who wish to celebrate anywhere, anytime.
Whether it’s to celebrate a special occasion, or just wind down at the end of a long day, there’s nothing much better than pouring yourself a glass (or two…) of wine or bubbles. But statistics show that almost 24 percent of Australians have injured themselves as a result of drinking, and even more can’t remember what they’ve done whilst drinking and have regretted how much they’ve had to drink*. So what if you could have your wine and drink it too – without any of the consequences?
Edenvale alcohol removed wine makes it possible to do just that. Unlike most other non-alcoholic beverage alternatives, Edenvale wines are wines, made from varietal wine grapes, using traditional wine-making methods. Maintaining all the flavour, characteristics and varietal integrity of traditional blends, Edenvale removes the alcohol at the final stage of the wine-making process, leaving behind the health benefits of fermentation but cutting out the alcohol content – and your hangover.
Offering a sophisticated alcohol removed alternative for those who still wish to sip on an adult beverage, Edenvale’s range of wines are also perfect for pregnant women, those abstaining from alcohol for various reasons, and health conscious consumers who still want to enjoy the social aspect of having a drink – without having a drink.
Heroes of the comprehensive range include a well-balanced and smooth Chardonnay, a fresh and fruity Sparkling Cuvee, and a Shiraz with flavours of dark plummy fruit and spice. With roughly half the calories of standard wine, you’ll not only wake up without the hangover, you’ll also be able to have a great night out – wine glass full and in hand – without ruining your diet, or the morning after.
Chefs Gallery, Sydney’s favourite contemporary Chinese Restaurant Group, continue to revolutionise Asian cuisine with their biggest menu update in seven years. Available now is a mouth-watering range of tantalising new menu items exclusive to each restaurant location in Town Hall, Macquarie, Bankstown, Parramatta and Hurstville.
With each restaurant offering its own exclusive selection of dishes, customers are now able to walk into any Chefs Gallery location across Sydney and have a wholly unique culinary experience.
Fans of Chefs Gallery’s hugely popular classic menu can rest assured – the old favourites are all still there, with plenty receiving scrumptious upgrades, delicious new additions, and updated flavours.
“We’re thrilled to introduce this thoughtful new selection of spectacular dishes, largely influenced by each neighbourhood where we reside, from the suburbs of Sydney to the cities of China. Each dish is a brilliant compliment to all the favourites that have been loved and devoured over the years,” said Chefs Gallery Owner Kaisern Ching.
Here’s a taste of what’s on offer at each location:
Diners can look forward to a mind-blowing blend of classic Asian cuisine with contemporary twists, including delicately sweet jumbo king prawns steamed atop a light bed of sake and egg white custard, topped with black tobiko, plus Fujian style blue swimmer crab, served with dried and fresh scallop fried rice and housemade XO sauce.
Macquarie Centre’s braised and deep fried quail on the bone is an elevated take on a classic Chinese quail dish, and the duet of long red and green chillies filled with ground pork and fish paste, pan-fried to perfection, is the perfect share-plate fare.
Parramatta’s Korean-style “mac and cheese” of rice cakes, sweet corn, butter, three cheeses, sambal and Korean chilli flakes is a flawlessly-executed fusion masterpiece, and even old-school Chinese take-out favourites get an inspiring modern update, with honeycomb chicken wings slathered in a delightfully sticky shiso, yuzu and honey glaze.
Hurstville salutes a Cantonese classic with the wok fried Rostbiff Black Angus beef with cheung fun rice noodles, yellow garlic chives and sweet soy sauce. Vegetarians haven’t been forgotten either, with the golden battered eggplant, coated with melt-in-your-mouth salted duck egg yolk and black tobiko.
The much-loved, innovative desserts menu has also received a delectable makeover, with a new range of irresistible treats blending traditional Asian flavours with refreshing modern influences joining the iconic Prince and Princess Piggy buns and Emoji Friends buns.
New desserts include a jaw-droppingly gorgeous deconstructed pavlova with Asian-inspired fresh and freeze-died fruits, and a French toast with peanut butter filling, toasted marshmallows, Persian fairy floss, honeycomb and housemade Hong Kong milk tea ice cream. All these desserts and more are available at all Chefs Gallery locations.
Melbourne – Mark your diaries because the 2nd annual East Malvern Food & Wine Festival returns to East Malvern’s picturesque Central Park on Sunday19 November 2017, from 10:30am to 5:30pm!
**See below for Connie Lambeth’s Q&A with Festival Producer Margot Natoli…
Q&A with Festival Producer: Margot Natoli
Tell us how the East Malvern Food and Wine Festival came about.
As Festival Producer, I was seeking out a suitable venue based in Melbourne, to launch a new annual Food and Wine Festival with a Victorian wine region partner and the Bendigo Wine Association. The response to my expression of interest from the then President, led to the forging of a relationship. We were welcomed by the East Malvern Traders Association into Malvern East, when Central Park was selected as the venue. A local business identity, Peter Norman, Chairman of the East Malvern Community Bank Brand of the Bendigo Bank, identified the value to the local business community and supported the project to make it a reality.
2.What can food and wine lovers expect to find at this event?
We have hand selected 17 of the best Bendigo and Heathcote wineries, many of whom are small family owned wine producers, therefore the wines are generally only available from their cellar doors. You can meet the winemakers directly and taste their award winning and unique wine varietals.
3.What is your favourite part of this event?
Supporting Victorian producers and local business and community, with the support of our presenting partner the East Malvern Community Bank Brand of the Bendigo Bank and the East Malvern Traders association, City of Greater Bendigo, and the Wine Associations for Bendigo and Heathcote. A team effort supporting Victoria businesses.
4. Is there a mix of locals and people from further afield?
Local businesses including Nepal Dining, Riversa restaurant, and the event local School of Magic will join Bendigo and Heathcote winemakers, local Melbourne breweries and boutique distilleries, Victorian small producers and some of Melbourne’s leading food trucks.
5. Tell us about the Central Park venue and why it works so well for a Food and Wine Festival.
I site inspected many unique parks in the Stonnington Council area. Central Park, Malvern East, stood out as it is a beautiful park in a central location, with good public transport options and a strong local community.
The Park provides a green backdrop to create flowing precincts of gourmet food stalls, produce, craft beer and wine stalls, so people can walk around all day sampling and purchasing everything we have on offer.
6. Who are some of the exhibitors and artisan producers at this year’s festival?
Over 70 stall holders so bring your shopping basket and an appetite!
7. Tell us about the family-friendly aspects of this festival.
This is a free public event, for all ages, including a Farmyard Animal Farm for the kids, a wonderful picnic vibe, ample seating and free entertainment all day long, including live music from RnB star MAYA, Columbian vanguard Oscar Jimenez, and saxophonist Harry Cooper.
The East Malvern Food & Wine Festival is an incredible day out for the whole family, as well as a way to celebrate the region’s amazing food and wine producers.
The East Malvern Food and Wine Festival is proudly brought to you by the Festival Producer Margot Natoli with the support of our presenting partner the East Malvern Community Bank Branch, Bendigo Bank, together with sponsorship partners Mercedes-Benz Toorak, Strategem, Heathcote and Bendigo Wine Association and the City of Greater Bendigo, and the in kind support of the East Malvern Traders Association Inc and the City of Stonnington.
**Information, Q&A & Images Courtesy of Margot Natoli – East Malvern Food & Wine Festival/Cardinal Spin PR
The highly-anticipated Night Noodle Markets presented by Citi returns to Birrarung Marr from 9th to26th November, setting Melbourne alight with the smells, sights and sounds of more than 30 sizzling hawker-style stalls. The Asian market feast will see food-lovers indulge in the signature dishes and innovative tastes from Melbourne favourites such Hochi Mama, Bambu, Mr Miyagi, Hoy Pinoy, Wonderbao and Gelato Messina, all served alongside roaming performers, DJs and live music. You can view the full menu here.
Over eighteen flavour-packed nights, the markets will shine a light on Melbourne’s multi-cultural flavours, fusing cuisines from across Asia in one vibrant, open-air experience. This year’s Night Noodle Markets will debut as a stand-alone culinary event, with The Age Good Food Month presented by Citi moving to June, 2018.
Don’t forget, the Night Noodle Markets are CASHLESS so don’t forget your cards!
To celebrate what is possibly one of the most delicious days on the calendar, one of the country’s best pastry chefs – Kirsten Tibballs – has created the attached recipes using the best vanilla in the world – from The Islands ofTahiti.
Tahitian vanilla is considered amongst the best in the world for its incredible flavour, and nearly 80% of it comes from the little known island of Taha’a. Known as The Vanilla Island, the island actually smells like vanilla due to its abundance.
Tahitian Vanilla Cupcakes
Preparation time: 25 minutes
Baking Time: 20 minutes
Yield: 12 cupcakes
155 g Plain Flour
½ tsp Baking Powder
3 Free Range Eggs
155 g Brown Sugar
200 ml Bulla Crème Fraiche
60 g Unsalted Butter
QS Oil Spray
2 Tahitian Vanilla Beans
Cut out 12 x 12cm squares of baking paper.
Grease the muffin tin with an oil spray and press each paper square into the tin.
Sift the flour and baking powder into a bowl and set aside.
Mix the eggs and sugar together in the bowl of a KitchenAid Stand Mixer fitted with a whisk attachment, until you have created a light foam.
Use a spatula to fold through the sieved dry ingredients, followed by the crème fraiche.
Melt the butter and fold it through the mixture.
Divide the cake batter into each cup of the muffin tin lined with the baking paper squares. Each cup requires approximately 60g.
Bake at 170°C for 15-18 minutes.
Remove the cupcakes and set them on a cooling rack to cool completely. Turn the oven off.
Cut the Tahitian vanilla beans in half and scrape out the seeds. Place the pods in the oven once you turn it off after baking the muffins. When the pods are completely dried out, place them in an airtight container as they will be used as a garnish later.
Vanilla Cream Topping
4 Tahitian Vanilla Beans
300 g Pure Icing Sugar
195 g Unsalted Butter
3 tbsp Bulla Pure Cream
Pinch Sea Salt
Cut the Tahitian vanilla beans in half and scrape out the seeds.
Sieve the icing sugar into a bowl.
Beat the butter, cut and scraped Tahitian vanilla beans and sieved icing sugar in the bowl of a KitchenAid Stand Mixer until light and creamy.
Add in the fresh cream and salt.
Transfer the mixture to a piping bag fitted with a large star piping nozzle.
Pipe the icing directly onto the cupcakes.
Using a fine grater, grate the dried vanilla pods from earlier onto the icing.
Recipe Courtesy of Kirsten Tibballs
Information & Image Courtesy of Tahiti Tourism/Evil Twin PR
**Sydney writer Lucy Collins headed for the new Bellbird Dining + Bar last Saturday and kicked back for an afternoon of fine food, local beers and wines.
The happy chirrup of bellbirds greeted our arrival at Bellbird Dining + Bar, located in the trendy Casula Powerhouse Arts Centre…anapt welcome for our gourmet experience ahead. The industrial exterior revealed a warm and welcoming gallery space within, and we were immediately drawn to the rustic wooden tables with stools broad enough to offer you the kind of comfort that encourages a longer session of eating and drinking than my GP would recommend!
Browsing the mouth-watering menu, we settled back for an afternoon of great local craft beers, superb wines from the NSW Southern Highlands, and a dazzling array of canapés. Unobtrusive live music helped round out the laid-back ambience of our Saturday afternoon.
An Artemis Sparkling Riesling was the perfect accompaniment for our first dishes: Cured Salmon Tartwith celeriac remoulade, followed by Scallop Cevicheserved withavocado mousse, the seafood offering such a fresh start to our taste session. The Llandilo Duck Liver Parfait Macaroons arrived next, which my companion enjoyed with an ArtemisPinot Grigio. Meanwhile, I sipped on a truly lovely Artemis Rose while nibbling on mozzarella, confit cherry tomatoes, olive salt and toast.
As much as I would have been happy to stick with the rose all afternoon, I felt duty-bound to try the red – and I’m so pleased that I did! The Artemis Pinot Noir went down a treat with the Asparagus Risotto.
We found it difficult to agree on a favourite canapé. While my companion was enamoured with the Southern-Style Fried Quail served with chilli jam, I couldn’t get enough of the Cured Kangaroo Loin, served in a crisp case alongsidepink pickled onion and fried onion.
We got chatting to another diner who had visited the Bellbird on previous occasions – they waxed lyrical over the Goat’s Cheese Fritterswith honey and pickled beetroot. And to be honest, biting through the light crunchy case of these fritters to discover the warm fluffy goat cheese with beetroot was pretty darn good.
There were some terrific local beers on hand too from South Western Sydney Brewery: Stockade Brew Co. (www.stockadebrewco.com.au)
With their own kitchen garden to provide the freshest local garden-to-plate flavours and some clever post-show lunch menus, the Bellbird is destined to become a local gem. Located in the Casula Powerhouse Arts Centre, it is easily accessible by road, but also conveniently just 100 meters from the train station.
Bellbird Dining + Bar is a great destination for your next foodie adventure.
Pale green/yellow in colour. The wine shows delicate floral, apricot and orange blossom aromas Lime and sherbet dominates the nose. The delicious palate shows white peach and lime characters.This wine has firm acidity and finishes with a defined citrus lift and well balanced residual sugar. The wine will age for up to 8 years.
Artemis Pinot Grigio
Pale green in colour. A complex nose of pear, fennel, lemon, thyme and honey aromas. Lime, white peach and delicate oak notes balance a palate that shows minerality and elegant acidity. A fine wine with good weight. Drinking well now and will benefit from careful cellaring, 3/5 yrs.
100% Pinot Noir Rose. Floral & strawberry on the nose. Complex palate of stone fruit & honey, fine citrus lift & medium acidity
Beers: South Western Sydney Brewery: Stockade Brew Co.
Images Courtesy of Rosanna Faraci/Additional Images HRPR
You might know Royal Stacks burgers – they’ve been in Melbourne CBD and Brunswick for a little while now. What you might not know is that they’ve just launched their first food truck!
The Royal Stacks Food Truck launched last week. So I’ve just sorted your weekend, right?
Sitting loud and proud out the front of Whitehart up the back of Whitehart Lane in Melbourne’s CBD, the truck offers the entire Royal Stacks menu. They also have built-in augmented reality, but seriously, they don’t need it. It’s nearly summer, Meredith Music Festival is around the corner, and everyone loves a food truck. Pokémon Go, or no Pokémon Go.
There were loads of people, loads of burgers (and I mean trays and trays of free burgers), free drinks from the bar, live music, and cameras everywhere at the Royal Stacks official launch party. It really was a party! I’m not sure I’d expect much less from the fella behind Royal Stacks, Dani Zeini (he brought you Grand Trailer Park Taverna), and Whitehart owners Stephen Johnson and Sabrina Santucci. Fun fact – Stephen Johnson is an Australian writer, director and producer, best known for his work on Australian classic Yolngu Boy. Shout out my film degree. Just paid for itself.
Royal Stacks burgers are of the US Shake Shack, rather than your 8bit or Huxtaburger variety – more savoury than sweet. The simplest of the three tasty burgers I ate – yes I ate three – was the Single Stack (one patty, tomato, butter lettuce, American cheddar, special burger sauce, pickles). The pickles! Deliciously surprising. Get this one if you just can’t make a decision. There are nine burgers to choose from after all.
The Miss Elizabeth (one patty, swiss cheese, truffled mayo) was my next grab. It sounds simple and unassuming, but you just wait. She will impress, I promise. Pair this with one of their salty sides and you’ll wonder what to do with your life when you’re done. Did I mention the gems? Potato gems are coming back in a big way, and I’ve got to say, I’m very happy about it.
My third and final burger of the evening was the Kavorka(crispy fried chicken, tomato, coleslaw, American cheddar, chipotle mayo, spicy pickles), messy and super tasty, will definitely lure you in – the menu suggests adding a corn and cheese croquette. I suggest adding the mac and cheese croquette. Do it.Don’t think about it.
Get over there this weekend. Everyone loves a food truck.
**The Royal Stacks team revealed more exciting updates during the launch, soon for The Australia Times Gourmet News