Plus, eight other essential food news bites for the week ahead.
Archie Rose Distilling Co has inked a collaboration with acclaimed tattoo artist Kian Forreal. Four rare gins will be released this year, each one a tribute to Japanese seasons. The botanical designs are echoed in the juice. archierose.com.au
Mike McEnearney’s Kitchen by Mike has arrived at Sydney Airport’s T1 International City View precinct. Stop by for buckwheat toast with goat’s curd, za’atar chicken or roasted pumpkin before your flight, or grab a tray-pack to go.
Explore the culinary evolution of Sydney’s King Cross, from sin city to restaurant hub, with Naughty x Nice. The illustrated cookbook features recipes from popular spots including ACME, Bar Brose and The Butler. $45, equilibrium.design
Byron Bay’s popular Main Street Burger Bar plans to fire up the grill on a second venture in Broadbeach’s Oasis Mall next month. There’ll be all the food and drink faves, plus a few new surprises. mainstreetburgerbar.com.au
The Sunshine Coast’s Spirit House restaurant has released its first cookbook. From owner Helen Brierty and chef Annette Fear, Spirit House The Cookbook features stunning Asian recipes such as curries and salads. Out now, $49.99.
Burleigh’s Black Hops Brewing will take over Robina’s Honeyeater Kitchen this Friday for a five-course degustation dinner, including 7+ wagyu with beer and bacon jam, plus matching beers for $90 pp. Bookings: 5562 1502.
Star chef Neil Perry continues to transform Sake Jr with new dishes using sustainable ingredients such as Bangalow pork, pasture-raised Tassie beef and MSC-certified tuna. By day, get them in poke bowls, and by night, with noodles.
Coldstream’s Rochford Wines is the gorgeous locale for the Yarra Valley Wine & Food Festival on April 1-2. Enjoy cooking demos from My Kitchen Rules alums while chowing down from food trucks and 100-plus of the region’s top producers. $25.
Give peas a chance at The Alley, St Kilda Rd’s vegan venue opening this month. Here, mac ’n’ cheese comes with coconut bacon, while sweet potato fries complement a maple bacon burger. Team with raw desserts and biodynamic wine.
