Where to celebrate National Cocktail Day this year

Plus, 11 other news bites for your working week.

Mar 15, 2019

Back to basics

Messina Eats is back and this time it’s aiming for its roots. Head chef Donato Toce looks back at his past culinary experiences in partnership with friend and chef Cordell Khoury (who runs Beccofino and Julius in Brisbane). Staff from Beccofino and Messina will join for the first time in Sydney, opening their pop-up and serving rolled-and-thrown pizza, calamari fritti, handmade fresh gnocchetti and pappardelle, and traditional tiramisu for dessert. For two days (April 5-6) Messina will transform its carpark at its Rosebery HQ into ‘Nonna’s dining room’, big enough to fit the entire family. Service will run from noon until late.

Hunt and gather

An Easter egg hunt at a grand estate with more than 3000 Koko Black chocolate eggs? Sounds like a promising Easter Sunday. Join in the fun at Pt. Leo Estate on Sunday, April 21 in the estate’s beautiful sculpture park on the Mornington Peninsula. With chocolate stands, face painting, brunch, live music and colouring stations, this event is set to be a standout family experience. Book your tickets here.

Dressed up drops

Handpicked Wines is getting on the catwalk, collaborating with Australian fashion label Gorman to celebrate the brand’s 10-year anniversary. Gorman has exclusively designed labels for Handpicked’s chardonnay and pinot noir bottles, giving them a distinctly stylish touch. Get your limited-edition drops at handpickedwines.com.

Quick smart

Want a top-quality lunch but are short on time? Bopp & Tone’s answer is its new $25 Quick Smart Lunch Menu, offering a swift but swish dining experience in Sydney’s CBD. Dishes on offer include squid-ink spaghetti, chargrilled minute steak with cafe de Paris butter, and Bopp’s cheeseburger (because, let’s face it, sometimes all we want for lunch is a cheeseburger) and are available Monday to Thursday, noon to 3pm from the bar. The icing on the cake? Your first order of tap wine, prosecco or bottled beer is just $6. Book now at boppandtone.com.au.

Snack attack

Harvest Snaps’ Black Bean Baked Crisps are snacks minus the guilt. Offering a healthier and tastier snack option, these new crisps have more protein and fibre and less fat and sodium than regular potato chips. Harvest Snaps are available in four different flavours – original salted, sour cream and chives, paprika, and chilli and lime.

Fresh ideas

Roast pumpkin and freekeh salad with hot honey dressing

(5)

Serves 6

This pumpkin salad recipe is the ultimate vegetarian side for a long, lazy lunch. Chewy strips of salty haloumi elevate the sweet slices of the roast pumpkin, while a generous handful of freekeh boosts the salad with earthy flavours. Drizzle on a zingy hot honey dressing and you've got yourself the perfect vegetable side that delivers all of your favourite flavours. What you need to know before you start This recipe comes together in the time the pumpkin roasts in the oven. While you wait, use this opportunity to cook the freekeh, prepare the honey dressing and sear the haloumi. After roughly 40-45 minutes, it’s time to assemble and serve. You’ll need some equipment, such as a roasting pan, a saucepan, a frypan and a sharp knife to prepare the pumpkin wedges. Why is this the best roast pumpkin and freekeh salad with hot honey dressing recipe? Savoury roast pumpkin, salty haloumi, earthy freekeh, crunchy salad leaves and a luscious sweet and spicy honey dressing come together to create this beautiful vegetarian salad. Ideal for long lunches and barbecues, it’s the perfect meat-free side to enjoy with your main course. The pumpkin is roasted with a vibrant lemon-infused olive oil and a punchy spice blend, which provide a flavour-packed base that complements the rich savouriness of the haloumi and the nuttiness of the freekeh. All of this is tied together with a tangy homemade hot honey dressing. Can you eat roast pumpkin cold? You’re free to eat roast pumpkin hot, warm or at room temperature. In this recipe, it’s served slightly warm, but you can wait for it to cool before serving, if you prefer. It’s a sturdy salad that will hold up well on standing, which makes it a great option to take to a party or picnic. Why is my roast pumpkin watery? Watery, soggy roast pumpkin can be the result of the oven temperature being too low, or the baking dish being overcrowded. If the pumpkin is overcrowded in the baking dish, it will steam rather than roast, leading to a less desirable result. So be sure to choose a baking dish that will fit the pumpkin without overcrowding. For this recipe, we use half a small kent pumpkin that’s been roughly cut into wedges with the seeds removed. Preheat your oven to 200°C/180°C fan-forced before adding the pumpkin. Cook for roughly 40-45 minutes, turning both the pumpkin and the roasting tray occasionally until soft and cooked through. What ingredients you’ll need Kent pumpkin: We choose kent pumpkin for its smooth, sweet and slightly nutty texture. It’s also ideal for roasting. Lemon-infused extra virgin olive oil: The pumpkin is roasted with a vibrant lemon-infused olive oil for brightness. Ground cumin: Cumin has a warm, earthy flavour that pairs beautifully with roasted pumpkin. Ground coriander: Ground coriander has a citrussy, slightly sweet aroma that brightens the pumpkin. Ground fennel: Ground fennel has a sweet, licorice-like flavour, with its subtle hints of anise complementing the sweetness of the pumpkin. Freekeh: This ancient grain has a nutty, earthy and slightly smoky flavour that adds body to the salad. Haloumi: Haloumi is cut into thick slices and cooked until golden on the outside and soft and chewy on the inside. It has a rich and salty flavour that pairs well with the natural sweetness of the roast pumpkin. Watercress leaves: Watercress is served fresh to bulk out the salad with greenery. Radicchio: Red and purple-hued radicchio add a vibrant burst of colour while imparting a slightly bitter and spicy flavour. Pumpkin seeds (pepitas): Peptias add a nutty earthiness and textural crunch. Extra virgin olive oil: Olive oil provides a rich base while helping to emulsify the dressing for a smooth texture. Lemon juice: The juice of the lemon adds bright acidity, which helps to cut through the richness of the olive oil and honey in the dressing. Garlic cloves: Garlic brings a savoury, aromatic kick to the hot honey dressing. Runny honey: Smooth runny honey helps to create a luscious texture, while its natural sweetness balances the tang from the mustard and lemon. Dijon mustard: Dijon mustard adds a tangy sharpness and a creamy texture to the dressing. Aleppo pepper: Aleppo pepper adds a mild, fruity heat with a subtle smokiness. If you can’t get your hands on Aleppo pepper, you can substitute with half the amount of chilli flakes. Smoked paprika: Paprika brings a deep, smoky richness, enhancing the dressing with a warm, earthy flavour. How to prepare pumpkin to eat For this recipe, we use kent pumpkin. This variety is characterised by its green speckled skin, ribbed appearance and sweet, nutty flesh. To prepare, use a large sharp knife and a steady hand to cut the pumpkin into rough wedges, using the ribbed edges as a guide. Use a spoon to scoop out the seeds, which you can roast and enjoy later. The pumpkin is then drizzled with olive oil and tossed in a spice blend before roasting. As it cooks, the skin and flesh become soft and golden. Feel free to leave the skin on, as it’s edible. How to store leftover roast pumpkin and freekeh salad Once dressed, this roast pumpkin salad is best served and enjoyed on the day. However, if you do have leftovers, it’s best to keep each component separately to retain freshness and prevent anything from getting too soggy. Leftover cooked freekeh, cooked haloumi and roast pumpkin can be stored in the fridge in airtight containers and consumed within 2-3 days. Any remaining dressing can be transferred into a jar with a lid and stored for 1-2 weeks. The honey may solidify, so gently reheat it in a water bath on the stovetop before using. What to serve with roasted pumpkin and freekeh salad with honey dressing When you’re ready to serve, combine the freekeh, watercress, radicchio, pepitas and haloumi with half the dressing in a bowl. Place the cooked pumpkin wedges on a large platter and scatter over the freekeh mixture before adding any remaining pumpkin seeds and more hot honey dressing. Pair it with roasted or barbecued meats like a roast chicken for a family dinner, a glazed ham for Christmas or butterflied prawns at your next barbecue. If you prefer, keep it meat-free with a roasted eggplant tart or a whole cauliflower. If you love our roasted pumpkin and freekeh salad with hot honey dressing recipe, try this For more salad recipes that go beyond the traditional, look to these fun and fresh ideas: Broccoli tabbouleh salad Speck caesar salad Watermelon and feta salad

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Roast pumpkin and freekeh salad with hot honey dressing

(5)

Serves 6

View recipe

Pumpkin

Pumpkin is in its peak season. Choose heavy, brightly coloured pieces to add natural sweetness to your autumn cooking.

Hitting the right note

We have Champagne house Laurent-Perrier to thank for the new sparkling rosé from De Bortoli. Inspired by a “posh Laurent-Perrier Grand Cuvee Rosé” they enjoyed several years ago – “the best they’ve had” – rosé fans Leanne De Bortoli and chief winemaker husband Steve Webber set out to create their own sparkling number. The result is their La Bohème Cuvée Rosé, described as being as alive, flamboyant and flirtatious as the opera it’s named for. Continuing the romance theme, as Australia continues its love affair with pink drinks, this latest De Bortoli release is sure to win many a heart. Created from vintage (2016-2018) and reserve (2010) chardonnay, pinot noir and pinot meunier from the De Bortoli cellars, this La Bohème release is kept as pale and dry as possible. In the glass, look for citrus, hazelnut and brioche notes. Find La Bohème Cuvée Rosé at good liquor retailers, RRP $21.95.

Super cheesy

Cheese lovers rejoice. Fromage a Trois Cheese Festival isn’t offering just one cheese ice cream, but four. Join fellow cheese fanatics at the beautiful grounds of Werribee Park Mansion in Melbourne (March 24) and give cheese a chance. From blue cheese with pear to goat’s cheese and black cherry, will these treats be sweet, savoury, or both? Festival tickets are $47 and can be purchased at melbournefoodandwine.com.au

New year, new menu

Stanton & Co. has had a makeover! To celebrate its first anniversary, the Sydney eatery has revamped its menu. But don’t worry it’s still serving some of your favourites like the 1.2kg crispy pork knuckle and crunchy croquettes stuffed with mouth-watering Spanish jamon and mozzarella. Sample the new flavours, stat. Book your table at thefork.com.au

Hump Day, Burger Day

When your week’s gone down the drain and it’s only Wednesday… Thank goodness for Whirly Bird’s newly launched weekly $12 burgers. Get yourself out of that slump with flavours that’ll jolt the tastebuds, such as the Los Dirty Amigos Burger – Mexican-inspired chicken with sour cream, house-made guacamole and pickled chilli. The $12 burger offering is available only on Wednesdays and includes the entire burger menu, including burger of the week.

Go nuts

What’s more comforting than peanut butter on toast? Natural peanut butter on toast. With just two ingredients – 100% Australian peanuts and a pinch of salt – Bega’s new Simply Nuts peanut butter is a guilt-free indulgence without added sugars, preservatives or artificial ingredients. Gluten and dairy free, it serves as a great kitchen staple. Take your pick from smooth, crunchy, and rustic grind varieties at your nearest supermarket.

Ink & Drinks

Sounding like a recipe for wild night out, the Gilt Lounge at QT Sydney will host its first-ever tattoos, records and rum nights. For two nights only (April 5-6), Gilty Ink will feature renowned tattoo artist Lauren Winzer, who has worked with Hollywood A-listers. Register before April 3 to win one of the 30 complimentary time slots to get your body art done by Winzer. With Baron Samedi Spiced drinks and DJs playing through the night, it’s a weekend to ink into your calendars.

For the love of food

Some of the best trips are planned around food, and The Curated Plate combines both effortlessly. The new four-day destination food festival is set to be a routine-breaker weekend. From August 8-11, the Sunshine Coast will host guests as they indulge in the best culinary experiences Australia has to offer. Local and international chefs using organic and sustainable produce practices guarantee a once-in-a-lifetime experience.

Pasta la vista

Sydney Italian food greats Salt Meats Cheese is expanding its Queensland family, with new location at Mantra South Bank due to open in late March. The restaurant group’s new partnership with hospitality giant Accor will see an expansion of its services across Australia, giving everyone a taste of its standout pastas, pizzas and impressive charcuterie.

Cocktail crazy

What better way to celebrate National Cocktail Day than with a drink in hand? On March 24, Tramsheds will be celebrating our favourite boozy beverages with signature drinks from each vendor. Be it gin, prosecco or champagne, quench your thirst with a refreshing drop. Find out more here.