Plus 22 other news bites for your Monday.
Introducing meat-free, 100% plant-based mince. Vegan company, Funky Fields, have launched their mince alternative, Minced, available for the first time in Australia through Woolworths. Said to taste like its meat counterpart, Minced has the same amount of protein content as beef and offers vegans, vegetarians and people just looking to cut back on their meat intake a whole new world of recipe possibilities.
Bodega 1904 and Tramsheds have launched the Growers’ Markets, held every Sunday inside the former depot. Local providores will sell their wares and hold workshops alongside classes by winemakers, chefs and artisans.
Yesterday Chin Chin launched Piggyback Sundays to keep locals’ spirits up over winter. The $69.50 feed-me menu’s centrepiece is roast pork with steamed pancakes. Bespoke gin cocktails (not included in price) will stoke the party.
Bondi’s Drake Eatery is hosting Duck and Pinot Nights this month and next. Every Tuesday the classic match will feature as a duck special with a glass of pinot for $35. This week: duck pie with Murdoch Hill Ridley x Three.
Orbost’s Sailors Grave Brewery will host the first Deep Winter Festival to celebrate Gippsland food and craft beer from June 29 to July 1. Rug up for a long-table dégustation, workshops, a food-and-beer match dinner and more.
Beat the chill at riverside bar and eatery Arbory with the return of its $25 winter roasts. June is pork, July is beef and August is lamb, with different cuts each week teamed with a warming red for lunch and dinner.
Gorgeous packaging, profits to charity and ethical and tasty chocolate bars and blocks make Hey Tiger a roaring win. Drool-worthy flavours include Mermaid with lemon and coconut and Glitter Kitten with cake crumbs.
The Bar at Dinner by Heston in Melbourne has launched their new cocktail flight and bar snacks. The flight of three cocktails, each with their own historic backstory, will change every month. This months offering draws inspiration from the traditions of the Royal Navy, and include Banana Milk Punch (rum, madeira, assam tea, banana, sandalwood, vanilla, coffee, lemon and milk), Gimlet (gin and native lime cordial) and Riberry Pink Gin (gin, riberry and bitters). Also available are a selection of bar snacks, including duck and beetroot crackers and a scotch egg. The Cocktail Flight is available at the bar seven nights a week, from 5:30pm to late and priced at $80.
For one special afternoon, this Sunday 24 June, one of Australia’s most respected pastry chefs and chocolatiers, Kirsten Tibballs along with Sofitel Sydney Darling Harbour’s resident pastry chef Puti Firmansyah, will create a French Afternoon Tea experience. For $75, savour in delicieux sweet treats designed by Tibballs and Firmansyah at Sofitel Sydney Darling Harbour’s signature restaurant, Atelier by Sofitel. Guests will enjoy Tibballs signature chocolate lollipops, madeleines, profiteroles with white chocolate and strawberry and chocolate pot de crème, to name a few. There will also be a selection of savoury treats to choose from including; Vol au Vent, green olive brioche and gougere with crème fraiche.
On Wednesday 11 July, head chefs from Chiswick Woollahra and Chiswick At the Gallery will go head to head and create a four course truffle dinner, with matching wines from Canberra winery Lark Hill. Tom Haynes (Chiswick Woollahra) and Tim Brindley (Chiswick at the Gallery) will each create four dishes with truffle, and guests will then vote for their favourite dish which will remain on both restaurant’s menus throughout truffle season. The menu includes roasted porchetta with truffle mushroom stuffing, salt baked celeriac salad with hazelnuts and grated truffle, barra in a bag with truffled leeks and cinnamon ricotta doughnuts with truffle-infused ice cream. In addition, Jayson Mesman, founder of the Canberra Truffle Farm will also be speaking on the evening and guests will be gifted truffle-infused eggs in a Chiswick egg box. Tickets for the menu with matching wines by NSW winery Lark Hill, are $150 and are now on sale via the Chiswick Woollahra website.
The Lake House in Daylesford is hosting a weekend of food events this weekend which are sure to appeal to any self-professed foodie. On Saturday, 23 June, The exclusive Cellar Series, hosted by winemaker Justin Purser and Lake House beverage director Robin Wilson, will showcase a selection of older and current release wines, alongside a four course menu served overlooking lake Daylesford. Tickets are $295 per person (including 4 course menu and wines) and can be purchased here. Sunday, 24 June, sees Alla Wolf-Tasker hosting a kitchen demonstration at Lake House, where guests will enjoy a day of demonstrations, discussions, tastings, lunch and wine with some of Australia’s top chefs. Tickets are $295 per person and available for purchase here.
Windsor’s bar and restaurant playground along High Street has added Italian flair with Tipico now open for service. Described by co-owners Andrea da Como and Marco Scalisi as untypical, yet typical Italian, Tipico will provide Melburnians with classic hospitality and flavours, in a sleek, modern setting. Allowing guests to drop in for aperitivo, or linger longer for a meal, the menu created by head chef Domenico De Marco (trained by Luke Mangan, Neil Perry) is varied to suit any occasion.
Shucks, Brisbane’s first bayside oyster bar, is set to pop up at The Bath House beneath Les Bubbles in Fortitude Valley from June 29, 2018. Shucks in the City, situated in The Bath House underneath Les Bubbles steak house (accessible via Little Street), offers freshly-shucked natural oysters; boozy oyster shooters; and oysters dressed with a champagne mignonette, truffled soy and horseradish crème fraîche with caviar. Here you can enjoy the taste of fresh oysters, matched with The Bath House wine, beer and cocktail menu.
Yogyakarta Marriott Hotel, the first Marriott branded hotel in Indonesia, has opened in the heart of the city, offering guests the opportunity to travel and stay in style. Designed by Jakarta based design firm Domisilium Studio, the 347-room hotel reflects local Javanese culture throughout its interior spaces, drawing design inspiration from the historical Taman Sari, a former royal garden of the Sultanate of Yogyakarta.
Jonathan Barthelmess, Owner & Chef of Sydney’s The Apollo, will head north to join forces with Matthew Kemp, Executive Chef, The Byron at Byron for a Mediterranean inspired rustic culinary collaboration. Food lovers can choose to revel in a four-course Greek feast on Friday, August 10 or stay the weekend and enjoy everything The Byron at Byron has to offer. Matching wines for the dinner will be provided by St Hugo, with a St Hugo wine specialist in attendance to take guests on a wine journey over the course of the evening. Tickets are $140 per person and can be purchased from here.
