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Following on from the success of the Pastuso and Atlas Dining collaboration in March, another special dinner is now planned at Pastuso on Tuesday 11 September, highlighting fresh and sustainable seafood with Peruvian flair.

Pastuso’s executive chef and co-owner Alejandro Saravia and Atlas Dining’s head chef and co-owner Charlie Carrington will come together for a one-off event showcasing a Passion for the Pacific – Peru and Australia.

Guests can expect a sustainable seafood six-course degustation with dishes created by both acclaimed chefs, using Red Coral Seafood, Spencer Gulf Hiramasa Kingfish and Ora King Salmon.

Saravia said: “Supporting local businesses and the sustainable seafood industry is important to us, and our customers. During this special evening, some of the best seafood in the country will be showcased through Peruvian cooking techniques, with fresh ceviche and other seafood dishes.”

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This event will elevate the ethos of sourcing ethical and local produce. Ora King Salmon is a New Zealand-based supplier which prides itself on sustainable practises which works closely with local council, government and stakeholders to develop Best Practise Guidelines for salmon farming. Spencer Gulf Hiramasa Kingfish is based in South Australia, at one of the cleanest bodies of water in Australia and holds ‘Friend of the Sea’ certification. Red Coral Seafood is a local family-owned business who ethically source their seafood, providing produce to some of the best restaurants in Melbourne.

Carrington has recently returned from a trip to Peru and is excited to create a special menu in the Pastuso kitchen: “I had a very inspiring trip to Peru and look forward to highlighting this at the event,” says Carrington.

Guests can choose to match their six-courses with wines from the Gippsland region, including xxx.

Passion for the Pacific – Peru and Australia

Bookings: http://pastuso.com.au

Tuesday 11 September, 6.30pm

$115 for 6 courses, $155 for 6 course plus matched wines

Pastuso, 19 AC/DC Lane, Melbourne, 03 9662 4556

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**Information and Images Courtesy of Pastuso/Zilla and Brook – Deveta Patel

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To celebrate their 20-year anniversary, Prahran institution David’s will be hosting a two-part series, kicking off with a birthday party on Wednesday 12th September, and a retrospective degustation on Wednesday 17 October which also previews the next menu direction.

PART ONE: 100kg of Seafood. 100 Bottles of Wine. 100 people.

Celebrate two thriving decades of Shanghainese hospitality with 100kg of wok-fired seafood washed back with 100 bottles of Yering Station wine. The seafood will be flavoured to perfection in their juices and David’s in-house XO sauce, then laid atop a leaf-lined dining table for guests to pull up their sleeves and enjoy communally.

Paying homage to Zhou’s hometown of Zhouzhuang, the party will feature Spring Bay musselsand pipis, Queensland King prawns, soft-shell crab, Pacific Oysters and Moreton Bay bugs,served in a stand-up feast like no other.

Much like the Shanghai riverbends that influence the restaurant’s rustic house interior, drinks will be flowing and served until the last drop is gone. To keep guests on their feet, live music will also be mixed by DJ TeePee all night long.

The event will bring together seafood-lovers, familiar-faced locals and customers past and present. Party-goers can expect drinks in arm’s reach for that obligatory ‘cheers’ in honour of the 20-year milestone.

Help celebrate the occasion as David’s continues to put tradition on the table. Capacity for the stand-up event is 100 people.

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Image: Wok-fired soft-shell crab spiced to perfection

PART TWO: Two Decades of Decadence

A special degustation on Wednesday 17th September will honour famous past and present dishes to reflect the restaurant’s new era of dining. Lucky guests will also get to taste new dishes at the nine-course sit-down affair.

The decadent evening will bring to life long-standing family recipes passed down from owner and founder David Zhou’s mother and grandmother, cherished by Prahran locals for over 20 years.

Dishes like the 8-treasure duck wrapped in sticky rice and Long Jing green tea sautéed prawns will re-acquaint guests with reminisced classics. Also featured is the Shanghai sticky pork belly, braised for twelve hours then served with baby chat potatoes, a signature dish which has become a current menu must-have. Items making their culinary debut include a steamed sea perch fillet in a native spinach broth and a classic Chinese dish, Gu Lao Rou chicken, known for its plum and pineapple notes.

Other menu items include the original double boiled duck tonic soup with dates and wolfberries from when David’s first opened, and the Iron Buddha Beef, which is a flash-fried tea-infused beef tossed in garlic, chillies and spring onion, then served on a bed of crisped iron buddha tea leaves – a true menu staple, ordered daily and loved by locals.

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Photo 1: Dish of the past: Long Jing green tea sautéed prawns

Photo 2: Current dish: Shanghai sticky pork belly with baby chat potatoes

Photo 3: New dish: Steamed sea perch fillet in a native spinach broth

Guests can enjoy hand-picked matched wines that will enhance the aromas and flavours of the night. Drops from France, Spain’s Rias Baixas, New Zealand’s Waipara region and the Barossa Valley will make the list.

Set to be an intimate dining experience, journey from Shanghai to Melbourne tasting David’s story on a plate in honour of tea-cooked cuisine, and celebrating his humble beginnings selling tea out of barrels all those years ago.

20 Years of David’s Series

PART ONE: 100kg Seafood. 100 Bottles. 100 Guests.
Wednesday 12th September, 7pm til late
$98 per person
Book here: https://bit.ly/2LvJbJS

PART TWO: Two Decades of Decadence
Wednesday 17th October, 7pm – 9pm
Nine-course degustation
$70 per person / $105 with matched wine
Book here: https://bit.ly/2Lhhngj

**Information and Images Courtesy of David’s/Zilla and Brook – Leigh-Anne Ramirez

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Port Melbourne’s Bay Street is soon to be home to a luxury 50s inspired cocktail bar. Clooney Kitchen & Bar takes its inspiration from 50s jazz musicians known for their old Hollywood glamour. The bar’s name is a nod to much-loved jazz musician Rosie Clooney (George Clooney’s aunt).

Europe meets Hollywood at Clooney, for a fun place to grab a drink, meet friends and show-off to out-of-towners. Guests will be served up drinks created by industry experts, Shannon McFarland (The General Assembly, The Rochester and Woodland House) and Will Crennan (ex Gin Palace, Collins Quarter, Brunswick Mess Hall). Head chef Leigh Stanicic will be creating the food menu (ex Melbourne Wine Room and The Fat Duck).

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Expect creative cocktails and craft spirits, including craft gins, Starward whisky, Italian liquors, Scotch tasting trays, a small but considered wine list with French, Italian and Australian varieties, and Italian and local craft beers. Shannon will also be serving his signature house-made infused liqueurs, such as his Apple Tea Liqueur alongside George Clooney’s Casamigos Mezcal Tequila (pictured right).

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Bar snacks will include sophisticated small dishes, snacks paired with cocktails, and a four-course cocktail and food matched degustation created by Shannon and Leigh. The food is full of fresh Asian and European flavours with many raw dishes. Shannon has developed a unique style to his cocktails to match the food, coming from family discussions over exotic ingredients and contemporary cooking techniques with brother Hayden McFarland (Woodland House), along with strong influences from extensive travels to Asia, in particular Japan. Shannon creates his own infusions and macerations with some amazing flavours that contrast to a strong line-up of spirits.

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Clooney will see bartender Will Crennan bring back a real sense of hospitality, connecting with customers to ensure they are served up a drink perfect for their palate. “I knew I wanted a bar to be a place that was more than just ordering a drink. After trying a million variations of the classics over the years this is about serving the best we can, as bartenders should. The ethos is that there should be an abundance of things you have never tried but delivered with the same respect to the classics,” Will explains.

The interior has been created by Darren Kerf of Kerf Designs. Darren has created a beautiful wooden bar with bespoke brass inlays with old worldly liqueur cabinetry that reach the ceiling, complementing the original art deco features. Luxurious plum velvet booths, frivolous wallpapers, crystal goblets and exotic palms all lead patrons into a night of decadence and adventure, whether it’s a quiet romantic drink or a tipple after work. Clooney will pay homage to the Eurocentric Rosie Clooney and bring glamour and grandeur for a swinging good time.

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Clooney Kitchen & Bar
Opening late August
171 Bay Street
Port Melbourne

**Information and Images Courtesy of Clooneys Kitchen & Bar/Zilla and Brook – Deveta Patel
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After months of anticipation, Australians will finally be able to get their first taste of ruby RB1 chocolate!
The first new variety of chocolate to be discovered in 80 years will be available in dessert form from Monday 13th August and only from Callebaut Chocolate Heroes and Callebaut Ambassador Kirsten Tibballs, ahead of its official launch to market this September. 
Australian’s will be able to track down the drool worthy ruby RB1 creations at four exclusive location across Sydney & Melbourne, including – Kirsten Tibballs’ Savour Chocolate & Patisserie School in Brunswick, Burch & Purchese Sweet Studio in South Yarra, Josophan’s Fine Chocolates in Leura and Textbook Boulangerie Patisserie in Alexandria (available from 14th August).
Those around Australia who can’t make it in to the venues, can get their hands on Kirsten Tibball’s ruby creations via her online store – http://www.savourschool.com.au/chocolate/products.aspx.
**Information and Images Courtesy of Callebaut/Supplied by Evil Twin PR
Ruby Cherry
Ruby Cherry
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Following recent global recognition as best pizzeria in Oceania, 400 Gradi’s world-class Johnny Di Francesco has brought home yet another title – R&CA’s Awards for Excellence.
 The in late July 400 Gradi won Savour Australia™ Restaurant & Catering Hostplus Awards for Excellence for Victoria & Tasmania in the Pizza Restaurant category – adding to 400 Gradi’s trophy cabinet for yet another spectacular award win.
The R&CA’s Awards for excellence celebrates restaurants and caterers that excel in their field. The independently judged awards program recognises exceptional talent and services across Australia and last night 400 Gradi was accoladed for its spectacular pizzas!
Elated with the award win Johnny said, “I’m over the moon with this award, being recognised by our local market is just the cherry on top of the cake…or mozzarella on top of the pizza!”
“I am so proud of what 400 Gradi has achieved over the last two weeks, Oceania’s favourite pizza and now Vic and Tas’ favourite pizza is just remarkable!”
**Information and Image Courtesy of 400 Gradi – Johnny Di Francesco/Supplied by Evil Twin PR
Images for Where To

On Saturday 25 August, Western Sydney will light up with two vibrant events showcasing the very best food, music and culture out West. Liverpool street celebration Eat Your Heart Out runs from 2 – 9pm on Railway St, and the Museum of Contemporary Art Australia (MCA)’s FREE flagship youth event GENEXT GOES WEST runs from 5 – 8pm at Casula Powerhouse Arts Centre.

“After a fantastic inaugural year, Eat Your Heart Out returns to celebrate the best of the Liverpool region and celebrate the rejuvenated city centre. The day is a spectacular opportunity for both locals and wider Sydneysiders alike to come together and enjoy a day of tantalising food and incredible local arts,” said Festival Producer Vi Girgis.

Credit: Melissa Carey
Credit: Melissa Carey
Liverpool Street Arts Fest
Liverpool Street Arts Fest

Taking over Liverpool’s Station Street, Eat Your Heart Out returns for a second year of mouth-watering food trucks, music and arts. Catch food truck fare including Dirty Bird’s Japanese fried chicken delights and Berlin Bangers’ array of wondrous wursts, or check out a pop-up shipping container restaurant and bar from Liverpool’s Macquarie Bistro, showcasing its menu by celebrity chef Colin Fassnidge.

Dirty Bird
Dirty Bird
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VN Noodle

“Come evening, young people can hop on a train for GENEXT GOES WEST, programmed by young people, for young people! Parent and teacher-free, teens can catch live music from the hottest emerging musicians and get involved with thought-provoking workshops – all for FREE!” said CPAC Director Craig Donarski.

Gennex Goes West
Gennex Goes West

From 5pm, MCA’s GENEXT GOES WEST will transform Casula Powerhouse into a bustling festival-style event of art, live music and performance. The MCA Youth Committee and CPAC Youth have programmed an event exclusively for young people aged 12-18 years featuring live experimental pop queens Kota Banks and Princi, eclectic producer CLYPSO and electro-soul starlet Clarissa Mei, as well as engaging workshops from local artists including Leila El Rayes.

Genext Credit: Lucy Parakhina
Genext
Credit: Lucy Parakhina
Credit: Jacqui Manning
Credit: Jacqui Manning

For tickets and further information visit www.casulapowerhouse.com/booknow
GENEXT GOES WEST tickets, booking required, https://www.mca.com.au/whats-on/genext/goes-west-2018/
Stay up to date through: www.facebook.com/casulapowerhouse

The Yard Credit: Prudence Upton
The Yard
Credit: Prudence Upton

Event Info
What:
Eat Your Heart Out Liverpool
When: Saturday 25 August, 2 – 9pm
Where: Railway Street, Liverpool NSW 2170
More info: https://www.liverpool.nsw.gov.au/events/eat-your-heart-out

Dirty Bird
Dirty Bird

What: MCA’s GENEXT GOES WEST: Casula Powerhouse
When: Saturday 25 August, 5 – 8pm
Where: Casula Powerhouse, 1 Powerhouse Road, Casula NSW 2170 (don’t forget, Casula has its own train station!)
Booking required: https://www.mca.com.au/whats-on/genext/goes-west-2018/

TUT performance
TUT performance

**Information and Images Courtesy of Eat Your Heart Out/GENEXT GOES WEST/Supplied by Cardinal Spin – Genvin In

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

www.theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: http://www.instagram.com/tatgourmetmag

Credit: Ben Williams Photography
Credit: Ben Williams Photography

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Adelaide Fringe 2018’s sold out sensation Matt Tarrant recently took his brand new solo show to Melbourne for the first time! Packed with interactive, engaging magic and mind-blowing mentalism, the show: Matt Tarrant: Honestly Dishonest presented a brand-new hour of impossibilities – all-new tricks from this award-winning, critically acclaimed performer.

Having sold out at the Adelaide Fringe Festival for the last five years and earning awards for the last six, Matt’s been winning over audiences for over a decade and it’s clear he’s not messing around. Matt Tarrant: Honestly Dishonest promised to leave audiences happily bewildered – and he certainly did that – even the biggest sceptics weren’t able to figure out how he does it.

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**Matt Tarrant returns to Melbourne for next year’s Melbourne Comedy Festival.

#matttarrant @matttarrantau

https://www.youtube.com/watch?v=EVQ5fymireg

About Matt Tarrant:

Performing magic since the age of eighteen, Matt Tarrant is a passionate and professional magician with an impressive list of accomplishments behind him. Each year Matt challenges himself to produce a brand new show from scratch, and the results have proved it’s a worthwhile challenge. Matt has sold out for four consecutive years at the Adelaide Fringe Festival, earning awards for the last six, and in 2018 became the festival’s highest selling solo act, selling over 10,000 tickets across the festival.

In 2016 Matt competed on Australian Survivor, where he became a fan favourite and finished 5th place in the competition.

Matt shares his thoughts on the show:

“This year, I decided it was finally time to take my show to Melbourne after selling out and winning awards in both Adelaide and Perth over the last several years – it was also time to take the magic to the next level. We want people leaving my show, questioning everything they just witnessed – and that’s a feeling I love.

Matt Tarrant came 5th on the Australian Survivor show several years ago - pictured here with another two from the show.
Matt Tarrant came 5th on the Australian Survivor show several years ago – pictured here with another two from the show.

Praise for Matt Tarrant:

Honestly Dishonest takes audiences on a journey into the life of this talented magician, and what a journey it is.”
– Scenestr

“All the awards and plaudits are totally deserved. If you’ve seen Matt before, see him again. It just keeps getting better, and better”
– FiveAA

“Above all, Tarrant’s ability to impart pure childlike wonder — irrespective of the audience’s varying ages — is nothing short of miraculous.”
– Isolated Nation

★★★★★ – Aspire Magazine ★★★★★ – NovaFM ★★★★★ – FiveAA ★★★★★ – Radio Adelaide ★★★★★ – Kids in Adelaide ★★★★★ – Weekend Notes ★★★★★ – Glam Adelaide ★★★★1⁄2 – Kryztoff ★★★★ – The West ★★★★ – The Advertiser (Adelaide) ★★★★ – The Times (AU) ★★★★ – Isolated Nation ★★★★ – OUTinPERTH

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**Information and Images Courtesy of Matt Tarrant/Helen Reizer HRPR

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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VIN Diemen festival at Pure South Dining – Melbourne
Photo Credit: Wine Tasmania - Vin Diemen festival
Photo Credit:
Wine Tasmania – Vin Diemen festival

On Sunday 12 August, Pure South Dining will host VIN Diemen, an increasingly popular annual event featuring over 100 wines from 26 of Tasmania’s best vintners, matched with the isle’s fresh, high quality produce.

With breathtaking views over the Yarra River, VIN Diemen attendees will experience a roving affair with all the best food and drink from the world’s purest soil, sea and air. **Check out menu /tickets selling fast via the VIN Diemen website.

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Pure South’s expansive new dining room will transform into stations covering Tasmania’s most plentiful wine and food regions, from Pipers Brook + Tamar Valley to the Huon, Derwent + Coal Valley, the East Coast and the North West. Winemakers themselves will guide patrons through tastings, with many wines not otherwise available outside Tasmania. Matching the wine by provenance, will be some of the apple isle’s most sought-after produce: all regular suppliers of Pure South Dining, who fly most of their produce in via light plane.

Curated by Pure South’s Michelin star executive chef David Hall, the newly released menu includes St Helens ‘Lease 65’ Oysters, Hardy Family octopus with chorizo, and Robbins Island wagyu brisket pastrami brioche. Robbins Island is a small expanse of land off Tasmania’s North West coast, where the marbled wagyu cattle are enriched by the sea air before being herded at low tide to mainland Tasmania.

Executive Chef David Hall - Pure South Dining
Executive Chef David Hall – Pure South Dining

“The menu we have crafted for VIN Diemen features some of our favourite artisan producers, all of whom have ethical farming credentials and a real passion for their produce,” says Pure South Dining’s owner Philip Kennedy, who possesses an intimate knowledge of the south’s produce, developed over a 14 year period.

The roving menu also includes Huon ocean trout tacos, Tasmanian Scallop pie from off Tasmania’s East Coast, Scottsdale pork rillette croquettes from the Pipers Brook region, Tongola farm goats curd tarts, Gougeres, Pyengana cheddar custard and more in a Tasmanian feast to end all feasts.

Some of the vintners in attendance include Clover Hill and its NV Cuvée Rosé, awarded Australia’s Best Sparkling Wine (Sydney International Wine Show 2017), the multi award-winning Glaetzer Dixon Family Winemakers, the first Tasmanian producer to win the prestigious Jimmy Watson Trophy for its 2010 Mon Pere Shiraz, and the isle’s oldest winery, Moorilla, which possesses a coveted French inspired white blend. Beyond wine, the event will also feature internationally award winning spirits such as Strait Brands’ Hazelnut Gin and Native Pepperberry Vodka, plus Pagan Cider.

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Tickets to VIN Diemen are $125pp, with each ticket including a Plumm wine glass to take home, 100 wine tastings and food served by Pure South Dining for five decadent hours from 12pm-5pm.

Pure South Dining is mainland Australia’s most dedicated destination for rare, fresh and high-quality food and drink from Tasmania, King Island and Flinders Island. Since 2003, the restaurant has fostered close relationships with the ‘pure south’s’ most unique producers, from major players to the smallest passionate farmers, some of whom count Pure South as their only restaurant customer.

**Information and Images Courtesy of Pure South Dining/Wine Tasmania – Supplied by Fuller PR 
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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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WINE ISLAND MAKES A SPLASH ON SYDNEY HARBOUR FOR A WEEKEND OF WINE TASTING


Back for its fourth consecutive year, Sydney’s favourite wine and food festival, Wine Island will once again give holidaymakers the opportunity to leave the hustle and bustle of the city behind and escape to the tropics of Wine Island.

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From Friday November 2nd to Sunday November 4th, Clark Island will play host to an impressive smorgasbord of boutique Australian and international wines, island cocktails, treasure hunts, silent discos and delicious epicurean eats whilst providing postcard views across the world famous harbour.   

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To get everyone in the holiday spirit, a glass of bubbles will be provided on the journey over by none other than the original makers of the famous peach Bellini cocktail from Venice, Italy. That’s right, the Bellini Boats brought to you by Bellini Cipriani will be the perfect way to settle into your wine adventure.

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Once you arrive on its idyllic shore, you can head on over to the popular masterclasses by the crew at Wine Selectors. They’ve got a fluid line up of entertaining classes coming your way including the music and wine matching phenomenon that is the Wine Island Silent Disco, topped off with the sweet-as Dessert Island thanks to Ashley Smith, Head Pastry Chef at 12 Micron.

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Wine not your thing? (Said no one ever) 2018 will see the biggest line up of alternative bevvies – start with a visit to the Gage Roads Brewing Co. Beer Garden who will be pouring their award-winning ales from Freo, WA, pop over to the Archie Rose Gin bar where you can indulge in a curated menu of premium gin cocktails including the Island Spritz or visit the Pimms Garden bar to indulge in a refreshing Pimms Cocktail.

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A short saunter up to the highest point of the island will bring you to the ‘Unwined with Cellarmasters’ chill-out zone. Vibing with all the festival feels, this is a special place to relax and soak in the island’s best views while enjoying award-winning wines.

Serving up satiable sustenance for our stranded islanders, the delicious menu is jam packed with juicy burgers, loaded fries, Mediterranean pitas, fluffy boa buns by Chur Burger Food Truck along with cheese platters and oysters galore!

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So, whether you want a picnic with your friends on the hilltop, or a first-class experience aboard the island Superyacht, visitors can create their ideal itinerary from the three ticket packages; 5 Star, 7 Star and 10 Star.

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Packages to paradise begin at $99 for the 5 Star experience and includes 5 wine tastings, a Wine Island tumbler, ferry transfers and a glass of Bellini Cipriani for the journey across to wine lovers paradise.

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For $199, the 7 Star experience includes unlimited wine tastings, ferry transfers and a glass of Bellini Cipriani on board the ferry to the island, Wine Island tumbler and bag, exclusive access to the 7 Star Bar with premium vantage point and VIP masterclasses, and a meal voucher to choose from one of the bespoke island menus.

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The 10 Star luxury Superyacht experience will transfer the top end of town to Wine Island where the yacht will form an exclusive base for the day. From $399 per head, guests will enjoy all that comes with living an indulgent life from Grant Burge’s premium wines along with delicious food from your private chef, to wine tastings on the island. Limited tickets are available.

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ON SALE DATES:

All tickets to be purchased via: http://www.wineisland.com.au

Group Bookings (10+) – Friday 3 August at 9am

Pre sale to members*   – Friday 10 August at Midday
General on sale                –  Monday 13 August at 9am

*Become a member at www.wineisland.com.au by Thursday 9 August to receive the exclusive link to access pre-sale tickets.

For more information on ticket inclusions, please refer to the Wine Island website.

**Information and Images Courtesy of Wine Island/The Modern Society Agency – Katie Philips

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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AN EVENING OF WINE AND SPICE AT
MEKONG ON KENSINGTON STREET

Pairing a beautiful wine with dinner has been made easy and fuss-free at Mekong on Kensington Street.The award winning Indochine restaurant has teamed up with another Kensington Street favourite, Handpicked Wines, to curate a decadent night of Wine + Spice on Wednesday 15 August, 2018.

The one-off dinner event is not to be missed! Mekong’s Chef Tiw has created a masterful menu of canapés, entrées, mains, and a dessert, infused with brilliant spices, that complements a selection of Handpicked wines, offering up an experience that explores how different wines pair with different spices in new and unexpected ways.

More than just a fabulous evening of food and drink, Wine + Spice is an educational event designed to give diners an appreciation of how wine can elevate the dining experience. The careful curation of Handpicked wine varieties has been specifically chosen to highlight the Indochine spices used in each of Chef Tiw’s dishes.

The evening begins at 6:30pm at Handpicked Cellar Door, with a beautiful 2012 Riesling from the Clare Valley. Its firm acidity and crisp finish will be paired with Grilled Tumeric Catfish and Roasted Chili & Lime on a Betel Leaf. Diners will then amble the short distance down Kensington Street to Mekong where awaiting them will be an entrée, consisting of Roasted Cauliflower with Five Spice and Mint Yoghurt, paired with a vibrant and fruity 2017 Rosé from the Yarra Valley.

Moving onto the main, Chef Tiw has planned some signature shared dishes, including: Beef Cheek Curry, paired with a spicy and dark berry 2013Cabernet Sauvignon from Coonawarra in South Australia; Tooth Fish paired with a charming 2016 Pinot Grigio from Venezie Giulia in Italy; and finally Pork Hock, paired with a supple and deliciously dark 2015 Shiraz from the Barossa Valley in South Australia.

The evening will close with a Lychee Mousse with Mango and Black Pepper paired with a special blind tasting.

Inspired by the countries along the Mekong River – Cambodia, Laos, Myanmar, Thailand and Vietnam –Mekong is a travelling feast on a river cruise through the Mekong, sampling all the flavours on offer along the way. Packing a punch, Mekong’s electric menu is a favourite to diners across Sydney and this special evening offers up the ultimate dining experience.

Early-bird Tickets are on sale now at $95. Book your ticket online before they sell-out: https://bit.ly/2uNNE4l

What: Wine + Spice at Mekong
Where: Mekong Restaurant, 2/14 Kensington Street, Chippendale NSW 2008
When: Wednesday 15 August 2018, 6:30pm
Tickets:
Early-Bird $95
Full $120 https://bit.ly/2uNNE4l
Website: https://www.mekong-restaurant.com.au

**Information and Images Courtesy of Mekong/Cardinal Spin – Matt Fraser

Upper Mekong
Upper Mekong

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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