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Escape the cold with new Talk & Taste Sessions at Pilgrim Bar

Due to popular demand, Pilgrim Bar’s highly sought-after Talk & Taste sessions have now increased from not only just 1 but now 4 monthly sessions this winter. Not to be missed, series #2, kicks off with Queensland’s Mt Uncle on Thursday, July 12.

Talk & Taste is a series of intimate and informative sessions where guests embark on a journey of discovery with local food and drink producers, at an absolute steal of a price. A great supporter of creativity and Australian talent, Pilgrim welcomes Mark Watkinsfounder of Mt. Uncle, North Queensland’s first and only distillery. Mark will discuss the various ingredients and fruits sourced from the Mt Uncle farm and the emphasis on using as many local and national Australian ingredients as possible.

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Founded in 2001, and perfected over the years, Mt. Uncle has been awarded Australian Distillery of the year 2016 and 2017, with their high quality spirits including the Botanic Australis range of gins, Iridium Gold rum and TBBC Whiskey.

SPIRITS & CANAPÉS MENU:

· Anjea Vodka, burnt honey and thyme – Camembert tart

· Botanic Australis 3 Gin’s Classic, Navy Strength, Bush Fire Smoked
Lemon myrtle and salmon mousse profiterole

· Iridium Gold Rum – Maple candied pork toastie with malt onion and Heidi Tilsit cheese

· Big Black Cock Whiskey

· Sexy Cat Marshmallow Liqueur – Goats milk Pana Cotta with caramel popped sorghum

Mt Uncle, Talk & Taste, Thursday 12 July 2018 at 6pm & 8pm, $30 per person

Pilgrim Bar, Federation Wharf, www.pilgrimbar.com.au/event/mtuncle/

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Pilgrim will also host a Bass & Flinders, Talk & Taste on Thursday 19 July. Founded in 2009 on the Mornington Peninsula, Bass & Flinders, are an artisanal distillery which produces grape spirit using a traditional Alembic Pot Still to create a range of world‐class distillations including award winning gins, vodka, limoncello, eau de vie and the outstanding Ochre, a five-year aged brandy.

COCKTAILS & CANAPÉS MENU:

· Gin & Tonic – Toastie, with lemon myrtle chevre and pickled fennel

· Tasting of the Bass & Flinders range:
– Soft & Smooth Gin
– Gin 10
– Monsoon Gin
– Cerise Gin
– Limited winter products

· Gin 10 Cocktail, Gin 10 Wild & Spicy, fino sherry & sweet vermouth
Duck Pie with mandarin orange relish

· Monsoon Gin Cocktail, Monsoon gin, ginger beer & lemongrass
Lemongrass and lime curd tart, candied ginger

Bass & Flinders, Talk & Taste, Thursday 19 July 2018 at 6pm & 8pm, $30 per person
Pilgrim Bar, Federation Wharf, www.pilgrimbar.com.au/event/bass-flinders/

 **Information and Images Courtesy of Pilgrim Bar/Supplied by Zilla & Brook – Claire Raimondo

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What could be more winter warming than Christmas in July? Rockpool Bar & Grill Melbourne is hosting a premium pop-up event at Alfred Place, including roast turkey and all the trimmings, while our Bavarian restaurants across the country will add a Christmas platter to the menu for one day only.

Rockpool Bar & Grill Melbourne is bringing the festivities forward with a family sharing-style, Christmas in July lunch at Alfred Place on Saturday, 21 July from 1.30pm. Communal tables and carols join a classic Christmas menu curated by Head Chef Zac Nicholson, including pigs in blankets and smoked salmon blini canapés on arrival, an entrée of glazed ham with milk buns and seasonal roasted chestnuts, and the centrepiece: rolled turkey leg stuffed with chestnuts and apricot and served with roast vegetables. Christmas pudding with brandy sauce rounds up the mid-year celebrations.

7 Alfred Place, Melbourne

Price $150 per person  

More information & bookings: http://www.rockpoolbarandgrill.com.au/melbourne/whats-on-rockpool/

Christmas Pudding with brandy sauce - Rockpool Bar & Grill
Christmas Pudding with brandy sauce – Rockpool Bar & Grill pop-up event – Alfred Place Melbourne

Munich Brauhaus, The Bavarian and The Bavarian Beerhaus across Sydney, Melbourne and Brisbane will deck their halls, jingle their bells and bring Christmas to July on Saturday 21 July through to Wednesday, 25 July.  Guests can celebrate with a Bavarian Christmas platter, which comprises of a whole herb-roasted chicken, seasonal roasted vegetables and beans sprinkled with almonds, as well as pretzel dumplings with mushroom ragout, mashed potato and cranberry sauce. Available for one day only, this hearty winter warmer is $58 and caters for two people. A delicious winter ale with fruit cake flavours of cinnamon, orange peel, vanilla, ginger, raisins and port, is available at all Bavarian restaurants throughout July, and is the perfect accompaniment for this festive feast. In the true spirit of Christmas, diners wearing their daggiest sweater on Saturday 21 July will have the chance to win a $100 bar tab on the day.

Locations and Bookings: http://www.thebavarians.com/

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Bavarian Christmas in July_preview

**Information and Images Courtesy of Rockpool Dining Group -Rachel Lebihan

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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Wings and Hotdogs

The Bavarian unveils fabulous new restaurant and beer garden in the heart of Castle Hill

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The Bavarian will make its debut in Castle Hill this week, bringing family-friendly dining, unrivalled Bavarian classics, and a spacious outdoor beer garden to Castle Towers Piazza.

The Bavarian Castle Hill will distribute 500 free hot dogs when it opens its doors at 5pm on Friday, 6 July.

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The newest addition to The Bavarian clan accommodates 450 guests and boasts expansive balcony seating and beer garden overlooking Castle Hill’s bustling town centre. Seventy full-time and casual positions have been created.

A long, timber bar is positioned against a natural stone wall backdrop, while an open dining area features The Bavarian’s signature communal dining tables. High-table seating is scattered throughout the bar with several large-screen TVs promising an exciting schedule of sports games. The 200-seat outdoor balcony and beer garden offers a birds-eye view of Castle Hill’s busy CBD, and an abundance of lush green indoor plants add to the restaurant’s Bavarian charm.

Opening just in time for the winter school holidays, The Bavarian is inviting kids to eat for free every day of the week until Friday, 31 August between 11am and 3pm. The deal allows one child under 12 to eat for free from the kids menu, with a paying adult.
The diverse kids’, or “kinder,” menu features mac n cheese balls, chicken schnitzel, The Little Brat hot dog, grilled chicken wrap, grilled cheese sandwich, and a cheese burger served with a choice of mash or fries. A classic selection of haus-made gelato is also available in a trio of flavours: chocolate crumble, vanilla and strawberry.

Whole Pork Knuckle
Whole Pork Knuckle

For the adults, a menu of classic Bavarian dishes, including the signature crispy pork knuckle, schnitzels and sausages, is bolstered with a selection of mouth-watering shared platters. The Munich Brewer’s Platter features crackling pork belly, pork knuckle, haus sausages, schnitzel and traditional sides of sauerkraut red cabbage and bier jus, while the Sausage Platter includes sausages of all flavours and sizes, such as pork and maple bacon, chicken and coriander, pepper and garlic kielbasas and an extra-long frankfurter.

In addition to the kids’ menu specials there are changing daily specials, including a $20 schnitzel and 300ml beer on Tuesdays, and two-for-one cocktails on Thursdays.

Loaded schnitzels are also great bang for your buck valued at $29. Each are generously smothered, covered and loaded with toppings and sauces in ode to a country that they’re named after.

Loaded schnitzels
Loaded schnitzels

Build-your-own salads and wraps make up a delicious menu of lighter bites, which also includes salted pretzels, chicken wings, haus-made pickles and dips and spicy squid.

Build your own salad
Build your own salad

The Bavarian also features 17 fabulous beers on tap, including imported favourites Löwenbräu, Franziskaner, Stiegl and Hofbräu and a large range of house craft beers supplied by Urban Craft Brewing Co, all of which can be enjoyed from one of the restaurant’s renowned 1-litre glass steins.

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Rockpool Dining Group Chief Executive Officer Thomas Pash said he was thrilled to bring another of the group’s Bavarian restaurants to Sydney’s Hills Shire region.

“Our Bavarian restaurants are solid favourites with Sydney diners, and we’re proud to be bringing this newest addition to Castle Hill’s flourishing restaurant scene,” he said.

The Bavarian Castle Hill joins a growing portfolio of Rockpool Dining Group Bavarian restaurants in New South Wales, Queensland and Victoria.

**Information and Images Courtesy of The Bavarian/Rockpool Dining Group – Georgie Meredith

Wings and Hotdogs
Wings and Hotdogs

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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Pierrick Boyer Café Patisserie – MELBOURNE

Review by Celeste Iuliano

Images Courtesy of Pierrick Boyer Café Patisserie and Thomas Bindley

Delectable Brunch option - Soft Shell Chilli Crab Scam
Delectable Brunch option – Soft Shell Chilli Crab Scam

Pierrick Boyer has made a name for himself as a master of pastry, but did you know that he can dish up a mean brunch as well?

The ex-Le Petit Gateau chef has just launched his first solo venture, the Pierrick Boyer Café Patisserie in Prahran. Appealing to sweet and savoury lovers alike, and offering a ‘broad range of vegetarian, vegan, gluten-free and nut-free menu options’, the space is divided between the display of beautiful desserts and the dining area where you can order brunch staples done right.

Pierrick Boyer Cafe Patisserie

The café menu, created in collaboration with Head Chef Bradley Pearce, is cheekily split between the Naughty and the Nice. While healthier options like the Coconut & Black Chia Porridge and the Ancient Grain Salad are tempting, I find it hard to turn down a classic big breakfast. Aptly named ‘The Big Deal’, the PB version comes loaded with bacon, chorizo, two deliciously salty eggs, kale, tangy pickled cabbage, and a surprisingly sweet roasted tomato on sourdough. The sheer variety on flavour on the plate is what sets this bad boy apart – every single item has been given special attention and its own twist. Another must try is the Soft Shell Chilli Crab Scram – a bit of a mouthful to say, but a tasty mouthful to eat. The fried soft shell crab is appetising, served with perfectly scrambled eggs, a zesty seasoning of charred lime, umami Dukkah, coriander, mint, and chilli. It’s all about the special touches here, so if you want to give your dish a little extra kick, you’re welcome to ask for more chilli!

A classic Big Breakfast: 'The Big Deal'
A classic Big Breakfast:
‘The Big Deal’

When it comes down to the desserts, many of Pierrick’s classics are on offer, including his signature PB Passion Brownie. However, the most eye-catching cake is the Tiffany Charlotte. Coated in a classic Tiffany blue glaze, it’s filled with light chocolate mousse and blueberry. If you’re like me and you enjoy a coffee with your cake, I suggest trying the cappuccino which is served with real chocolate shavings (it’s those special touches again!)

Cappucino served with real chocolate shavings
Cappucino served with real chocolate shavings

For budding chefs and those hungry for more, the café has an educational kitchen where you can enjoy cooking classes with Pierrick himself. I was feeling pretty relaxed after The Big Deal, so for now I’ve decided to leave it to the expert!

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Pierrick Boyer Café Patisserie

31 Izett Street

Prahran

Phone: +61 3 9510 6868

*Open weekdays 7:30am to 4:00pm and weekends 8:00am to 4:00pm

Instagram: instagram.com/pierrickboyer

Facebook: facebook.com/pierrickboyercafepatisserie/

*Additional Information Courtesy of: pierrickboyer.com.au / Paper Mill Media – Brittannie EdwardsPB_Cafe Patisserie_28-1

**Executive Pastry Chef, Pierrick Boyer, has a wealth of international experience, gained in many of the world’s most prestigious venues, and has worked alongside some of the most internationally renowned chefs including Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux.

Pierrick Boyer Café Patisserie is a celebration of Boyer’s life’s work, with his new venture fusing the delicacy of fine French patisseries with the indulgence of a modern-Melburnian brunching destination.

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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

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

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Melbourne artist Justine Kuran launched her first solo exhibition, ‘Paper Round’,  last month.

Artist Justine Kuran (middle)
Artist Justine Kuran (middle)

Her unique works wowed the crowd at the opening night, held at Glen Eira City Council Gallery in Caulfield.

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For the past 5 years this talented artist has been working from her home studio, teaching herself how to perfect the ancient art form of ‘Quilling’ or ‘Paper Filigree’.

Since perfecting this meticulous technique, Justine Kuran has been showcasing and selling her works by creating unique three-dimensional creations made entirely from paper.

Justine is one of only a handful of commercial quilling artists in Australia.

With over 20,000 followers across social media platforms, Justine has built a strong following.

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Justine has been fortunate to be commissioned to create gifts for many visiting international guests and local dignitaries over the past few years including Hollywood legends, Goldie Hawn and Jane Seymour, former Canadian Prime Minister, Stephen Harper, former Australian Prime Minister, John Howard, Australian of the Year, Rosie Batty and inspiring leaders such as Dr Susan Alberti and the Honourable Linda Dessau.

 Recently, Justine has produced works for Shaynna Blaze and Scott Cam from Ch 9’s The Block.

@justinekurandesigns

#paperround #justinekuran

Justine Kurran with her husband & 3 daughters
Justine Kuran with her husband & daughters 

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**Information Courtesy of Justine Kuran/Helen Reizer HRPR

**Opening Night Wall Images: Fiona Hamilton

**Additional Images: 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

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

Kate Ceberano - one of the guests at the Opening Night of 'Paper Round'.
Kate Ceberano – one of the guests at the Opening Night of ‘Paper Round’

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More pics from Photographer Fiona Hamilton & Helen Reizer (HRPR)…

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Fancy Hank’s Fancy Brunch Sundays

                                                                Because eating brunch is fancy

Melbourne’s barbecue professionals, Fancy Hank’s, recently launched their first-ever brunch menu aptly named, Fancy Brunch Sunday’s. Their new barbecue brunch menu is $50pp happens every Sunday from 12-2pm. Most importantly, don’t be late because there are bottomless cocktails as well.

The new brunch menu includes a choice of two brunch items along with two bottomless cocktails, sample the Kentucky Iced Tea (bourbon, iced tea, cherry bitters) and Pomelo Spritz (Pampelle ruby red grapefruit liqueur, mango liqueur, Prosecco).

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The brunch menu features a series of nostalgic American breakfasts hailing from the South including Valentina style breakfast tacos with tender smoked beef brisket, scrambled egg and fire roasted tomato salsa. The tacos are inspired by renowned barbecue joint in Austin called Valentina’s Tex Mex, which Fancy Hank’s Executive Chef Mike Patrickvisited on his last trip to America.

More menu items include a fried chicken tamale, egg, corn bread, smoked pork sausage and gravy, smoked white fish bagel and spicy pork spare ribs. Or, if you’d prefer something sweet, Fancy Hank’s famous toasted corn bread will be served with Jalapeno butter and sweet preserves. Additional menu items are $12.50 each.

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Bookings can be made via fancyhanks.com however walk-ins will also be accepted if available.

All of Fancy Hank’s meats are gluten-free and they also cater for vegetarians and vegans, not bad for a barbecue joint. The meat lovers are sure to enjoy Fancy Hank’s selection of free-range meats, sourced from Gippsland, cooked in their infamous two-tonne custom-built smoker for up to 22-hours.

For those who are keen to continue the Sunday session after your brunch, head up to Good Heavens rooftop bar for a spritz and live tunes.

Fancy Hank’s
1/79 Bourke Street
Melbourne VIC 3000
www.fancyhanks.com

Facebook   Twitter   Instagram
 **Information & Images Courtesy of Fancy Hanks/Zilla & Brook – Lara Paterson
Photo 10-6-18, 11 51 50 am

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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Fratelli Fresh and Bavarian Restaurants – SYDNEY – Saturday 7th July to Friday 20th July


Rockpool Dining Group’s Fratelli Fresh and Bavarian restaurants are adding a little magic to the winter school holidays, with a jam-packed schedule of fun-for-all activities and family-friendly dining deals.

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Fratelli Fresh Darling Harbour, the most recent addition to the Fratelli family, is an ideal destination for family outings. The vibrant Italian food and dining emporium is located below the International Convention Centre Sydney Theatre, adjacent to the Darling Park kids’ playground and water fountain wonderland.A fantastic and free school holiday program at Fratelli Darling Harbour is filled with a rotation of magic shows, face painting, workshops and cooking classes, including kids’ pizza masterclasses and gelato decorating.

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These activities run from Saturday, 7 July to Friday, 20 July and include balloon twisting on Mondays, arts and crafts workshops on Tuesdays, and a reptile show on Wednesdays. On Thursdays, the restaurant will host a playful gelato decorating class, Fridays will see a magician perform wonderful and wacky tricks, while kids will be taught to make their very own pizzas in carefully curated pint-sized masterclasses. See full schedule here.

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An expansive kids’ menu, also available at Fratelli’s seven other locations, features cheese and tomato pizza, fish fingers, fritto misto and aioli, nonna’s meatballs in tomato sauce and variety of gelato flavours. Every day between Saturday, 7 July and Sunday, 22 July children under 12 can eat for free from the kids’ menu from 12pm and 3pm, at all Fratelli locations. The offer entitles up to four children to eat free with a full-price paying adult.

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Fratelli Fresh Darling Harbour has a spectacular dessert counter, which is a huge drawcard for family outings. Treats include tiramisu, cannoli, panna cotta, biscotti, banoffee torta, and all 16 flavours of Fratelli’s famous house-made gelato. Customers can choose one scoop, two scoops, three scoops and family friendly tubs in 500ml and 1-litre sizes.

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Meanwhile, The Bavarian and Munich Brauhaus have ramped up their family-friendliness this winter, inviting kids to eat for free every day of the week from Monday, 25 June to Friday, 31 August between 11am and 3pm. The deal allows one child under 12 to eat for free from the kids menu, with a paying adult.

Adult Menu - Loaded Schnitzels at Munich Brauhaus & The Bavarian. Children Under 12 can eat Free from kids menu
Adult Menu – Loaded Schnitzels at Munich Brauhaus & The Bavarian. One child under 12 can eat for free from kids menu with paying adult.

A diverse kids, or “kinder,” menu features mac n cheese balls, chicken schnitzel, The Little Brat hot dog, grilled cheese sandwiches and a classic selection of haus-made gelato in a trio of flavours: chocolate crumble, vanilla and strawberry. Families can also head down to The Bavarian and Munich Brauhaus for free face painting on Sundays.
Rockpool Dining Group Chief Executive Officer Thomas Pash said these restaurants were renowned for their welcoming atmosphere, which was amplified during the school holidays.

“Offering a fun, family-friendly restaurant outing is part of our DNA,” Mr Pash said. “There’s something for everyone, and a jam-packed school-holiday program only adds to an already fantastic dining experience.”

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Other Fratelli Fresh restaurants are located at Alexandria, Bridge Street, Crows Nest, Entertainment Quarter, Macquarie Street, Walsh Bay, and Sydney Westfield. The Bavarian can be found at Castle Hill, Rouse Hill, the Entertainment Quarter, Chatswood, Bondi, Manly Wharf, World Square, Miranda, Penrith and Parramatta. The Rocks is home to Munich Brauhaus.

**Information & Images Courtesy of Rockpool Dining Group/Fratelli Fresh & The Bavarian restaurants – Georgie Meredith

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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

Orbost East Gippsland

DEEP WINTER FESTIVAL – EAST GIPPSLAND- VICTORIA

Rug up and ward off the winter chills with cockle-warming craft beers matched with dishes from Gippsland’s leading chefs at the inaugural Deep Winter Festival to be held in Orbost from Friday June 29 to Sunday July 1.

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The three-day festival run by acclaimed local micro-brewery Sailors Grave Brewing includes free and ticketed events, such as a long-table degustation dinner, workshops, a food-and-beer pairing dinner and a FREE Sunday session. Not surprisingly, the centrepiece of the festival will be beer.

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Sailors Grave Brewing – Orbost

“The Deep Winter Festival will feature a range of our latest dark beers, including Drunken Sailor, which is a breakfast stout, Law of the Tongue, an oyster stout, and Winter Farmhouse, a red saison fermented on pinot lees,” Sailors Grave Brewing co-director Gab Moore said.

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“We also will use the opportunity to launch a festival collaboration beer between Sailors Grave Brewing and 3 Ravens. Other new beers will be announced closer to the event.”

The Deep Winter Festival kicks off at 6pm on Friday with a beer-matched long table degustation dinner, prepared by the chefs Tanya Bertino and Anton Eisenmenger from renowned Lindenow eatery, The Long Paddock. The dinner will feature four seasonal farmhouse ales and the best of Gippsland’s artisanal produce. Tickets are $120 – BOOKED OUT.

Saturday morning brings a three-hour The Fementary workshop, with participants learning to brew kombucha, mead, jun tea, country wine, water kefir and wild soda ($80), followed by Where the Wild Things Are a selection of dark beers and fermented delights – food by fiend – banquet, prepared by Josh Thomas from La Matanza and Mia Coady-Plumb ($65). Festival goers will be entertained throughout the evening by Newcastle’ Celtic punkabilly band and brewery namesakes Sailors Grave.

On Sunday morning, Sailors Grave’s head brewer Chris Moore joins Brendan O’Sullivan from 3 Ravens to explore the dark art of brewing during a three-hour workshop, followed by a Sunday session to wrap up the festival (FREE depending on availability), with live music, beers and tasting paddles, including charcuterie by Hogget Kitchen.

Gab Moore hopes the event will attract craft beer enthusiasts from around Gippsland, as well as urban centres such as Melbourne, Sydney and Canberra, where Sailors Grave’s craft offering has built a strong following. It also will give visitors a chance to explore the historic town of Orbost, and its surrounds.

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Set on the banks of the mighty Snowy River, Orbost was settled in 1842 and has a rich history of riverboats and steamers, farmers, gold and timber mills, many of which are still part of everyday life.

“Orbost has a rich and interesting heritage and you don’t have to go far to experience it,” Ms Moore said. “Sailors Grave Brewing itself is housed in the original Orbost Butter and Produce factory, built by a group of local landholders in 1893, and which we are gradually restoring to its former glory.”

Bring or hire a bike and tour the region with Snowy River Cycles, tuck into fresh local seafood at Marlo Pub, explore the coastal rainforests and wild, rugged beaches of Cape Conran Coastal Park or see the unique pocket of cabbage fan palms more typically found the subtropical rainforests of Queensland.

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The Deep Winter Festival is sponsored by East Gippsland Shire Council and Gippslandia magazine.

Find out more on Facebook and Instagram @sailorsgravebrewing #deepwinterfest or visit the website: http://www.sailorsgravebrewing.com

Tickets available: http://www.eventbrite.com.au/e/deep-winter-festival-tickets-44624122953 (some events depending on availability)

**Information & Images Courtesy of Sailors Grave Brewing – Gab Moore/East Gippsland Marketing Inc. – Greta Donaldson

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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

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

Orbost East Gippsland

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An evening with Dan Woolley matching Japanese fine whisky

Calling all whisky lovers: South Yarra’s Zhou Zhou is holding an exclusive masterclass hosted by one of Australia’s most well-known authorities on the drop, Dan Woolley on Thursday 12 July.

Woolley, who is this year’s Beam-Suntory National Whisky Ambassador will be hosting the event at the bar above the popular Oriental Teahouse, showcasing seven of Japan’s finest whiskies including some discontinued bottlings from Yamazaki, Hakushu and Hibiki.

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Guests on the night will also enjoy a matched three-course dinner courtesy of the Oriental Teahouse kitchen.

Food options will include some of the teahouse’s most popular dumplings, as well as one-off dishes well-suited to the evening such as a whisky glazed Char Sui Pork.

The masterclass will focus on Japanese fine whisky and presents the opportunity to learn about the ageing and blending process. Woolley, who jet-sets around the globe to taste and expand his knowledge of the most coveted drop, is dedicated to all things whisky, with the word even tattooed across his knuckles.

Zhou Zhou has one of the most extensive Japanese whisky collections in Melbourne, despite aged statement and single malt whisky being difficult to source throughout Australia. Woolley will also talk about some of Japan’s most famous distilleries, including the country’s oldest location at Yamazaki, who are known for multi-layering their whisky with fruit and Mizunara aromas.

For $92 per person, enjoy a night of whisky with Dan Woolley that will be perfectly matched with house-favourite yum cha items. Guests will also receive welcome and finishing cocktails which are given a Zhou Zhou twist such as the Tea-Smoked Old Fashioned.

Suntory Whisky Masterclass, hosted by Dan Woolley

Thursday 12 July, 6:30pm $92 per person
Location: 455 Chapel St South Yarra – upstairs at Zhou Zhou
https://bit.ly/2ITWlyX

**Information & Image Supplied Courtesy of Zhou Zhou/Zilla & Brook – Leigh-Anne Ramirez

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

Follow us on Instagram: instagram.com/tatgourmetmag

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Oriental Teahouse and David’s bring seafood degustations to Good Food Month

26 and 27 June 2018

Oriental Teahouse Prawn Dumpling Degustation

David’s Seafood
Degustation

South Yarra’s Oriental Teahouse returns
with another not-to-be-missed dumpling degustation, this time dedicated to a 12 variety culinary parade of delicious prawn dumplings on Tuesday 26 June.

Taking place in Zhou Zhou Bar, the cosy drinking den located upstairs will be transformed into a prawn dumpling paradise.

Set to be an unforgettable night, the degustation offers to answer why the delicate prawn dumpling remains king of yum cha. The six-course extravaganza will include five new flavours available only on the night:

  • Rice paper prawn, asparagus and seaweed dumplings
  • Creamy mushroom prawn dumplings
  • Japanese seaweed prawn pan fried dumplings
  • Wasabi prawn money bag dumplings
  • Chilli prawn and coriander Shu Mai dumplings

With decades of experience, the in-house dumpling masters serve one of the widest selection of dumplings found in Melbourne.

From prawn, spinach and basil dumplings worked through a Vietnamese ginger and lemon sauce to a shallot, wood ear mushroom, sesame and bamboo prawn dumpling served in a fresh spring onion dressing – the night also provides the option of matched wine and sake to create the ultimate feast.

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To celebrate the launch of a refreshed new menu, local favourite David’s will put on a homely feast of Shanghai-inspired seafood dishes in a ten-course degustation on Wednesday 27 June.

Constant crowd-pleasers such as the chilli prawn Shu Mai and the garlic-soy Hervey Bay scallops served atop mung bean vermicelli will make an early appearance on the night.

Guests can expect some of the best-loved comfort food to be found in Shanghai cuisine served for 20 years at the Prahran institution.

Seafood dishes on offer include the following:

  • Crab and asparagus in rice noodles, ginger soy broth and coriander peanut pesto
  • Succulently steamed Sea Perch fillet with fresh ginger, spring onion and coriander served on tofu
  • XO chilli pippies with a touch of kaffir lime leaf
  • Fresh QLD King Prawns with garlic and tomato

Fancy a tipple during the ten courses? The night also provides the option of matched wines from world class regions such as Burgundy, Getariako Txakolina in Spain and more.

All dishes are designed to feed the soul with all menu items inspired by the rich heritage of founder David Zhou.

David's Menu Shoot May 22nd_GRIFFIN SIMM_Finals 1 (1)-1

Prawn Dumpling Degustation – six courses
Tuesday 26 June, 7pm

$50 pp / $80 pp with matched drinks Location: 455 Chapel St, South Yarra
https://bit.ly/2HgyXKv

David’s Seafood Degustation – ten courses
Wednesday 27 June, 7pm

$75 pp / $105 pp with matched drinks
Location: 4 Cecil Pl, Prahran
https://bit.ly/2s

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

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

editorcsl.com

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