The Australia Times

REVIEW OF EDENVALE’S PREMIUM RESERVE RANGE

24 August 202211 October 2018 by Connie Lambeth

Words by Andrew Kemp Images Courtesy of Edenvale We’ve all had some unpleasant surprises, haven’t we? Like when the “Poisson et frites Anglais tradionelle” on the restaurant menu turned out … Read more

COCKTALES ON THE COUCH

19 August 202230 September 2018 by Connie Lambeth

Cocktales on the Couch with Wayne & T0m

*Book Launch held at Diesel Bar Melbourne

Wayne and Tom are the cocktail-loving couple who have been making us laugh out loud as they sit on their couch, watching TV.

In Cocktales on The Couch they reveal their favourite cocktails and the memories that inspired them. Find out which cocktail is the perfect representation of the pair as a couple and how Wayne created the perfect G&T for Tom.

These are the cocktails and stories which make the difference between a good time and a great time.

Cocktales on the Couch with Wayne & Tom is a unique spin on the traditional cocktail book. Giving Australian fans what they’ve been asking for – the cocktails they see them drink on TV, paired with an insight into their lives.

The cocktails are split into seasons, catering for Summer, Autumn, Winter, Spring and the ‘All Season’ drinks, each season contain stories and anecdotes from us, including our first valentines date, key events, raising three children and the many stories that encompass their 17-year union, paired alongside the cocktails inspired by those memories.

Each cocktail page includes – Introductory story – Introductory story/anecdote that complements the cocktail – Photos – The finished cocktail, pictures of making the drink. Recipe – A clear, easy recipe that anyone could follow Wayne’s Note – Where appropriate, a friendly note to assist.

Gogglebox Australia airs on Channel 10 and Foxtel and Wayne & Tom have the biggest fan base on the show with their quirky personalities and fun style while drinking their favourite cocktails…

**Cocktales on The Couch – New Holland Publishers RRP$19.99 available from all good book retailers or online www.newhollandpublishers.com

Information and Images Supplied Courtesy of Helen Reizer HRPR

MORE FABULOUS PHOTOS FROM THE COCKTALES ON THE COUCH LAUNCH AT DIESEL BAR MELBOURNE…

Saké Restaurant & Bar bursts with Cherry Blossom inspiration

24 August 202223 August 2018 by Connie Lambeth

Saké Restaurant & Bar welcomes Spring… Saké Restaurant & Bar is celebrating the arrival of spring and the stunning sakura, or cherry blossom, with an exclusive Champagne dinner and special … Read more

GREY GOOSE VODKA LAUNCHES AT THE ALBION – SOUTH MELBOURNE

19 August 202221 August 2018 by Connie Lambeth

WHITE HORSE MEDIA LAUNCH – GREY GOOSE VODKA The Albion Hotel in South Melbourne was the setting for the recent launch of the highly touted Grey Goose Vodka. Grey Goose … Read more

REVIEW: ‘PACKED BY PETER ROWLAND’

19 August 202221 August 2018 by Connie Lambeth

Packed by Peter Rowland Launch Party – July 2018

Words by Keti Kezunovic

Photos Courtesy of Andrew Lee – Additional Images Supplied by Peter Rowland/Helen Reizer HRPR

Proving true to their very modern company tagline of #peterlikestoparty, the event started off with plenty of champagne and lively conversation!

The idea behind ‘Packed by Peter Rowland’ is to provide a flexible catering solution for modern entertainers.

The catering comes presented in neat little white boxes so there is no need to transfer to platters – they are ready to serve – perfect for those short on time!

The thoughtfully curated collection presented at the launch event included individual serves of favourites such as bircher muesli, Caesar salad and sweet decadent desserts such as chocolate-lined lemon tart and brownie platters.

The must try of the bunch are the chicken sandwich triangles which have been a hit for the business since its conception 56 years ago.

Group Executive Head Chef, Matthew Haigh, describes this new venture as ‘a natural extension of the business’s mantra of being ‘innovative, cutting edge and remaining on the front foot, I envisage marrying quality seasonal produce, key ingredients and our collective expertise with technique to maximise flavours. We want our food to create lingering memories,’ he adds.