THE VALENTINE’S DAY WOW FACTOR AT SYDNEY’S GPO GRAND

GPO GRAND – SYDNEY

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GPO Grand’s Personal Restaurant Butler is a world first service that promises to truly wow your significant other.

The bespoke system makes GPO Grand the leading location for Valentine’s Day this year, by enhancing your dining experience and allowing for patrons to astonish their dates with an array of indulgent surprises. Choose to lavish your beloved with long stem red roses, Champagne on arrival, a personalised hand written card, or a box of hand crafted chocolate truffles when booking. GPO Grand will do all of the hard work for you with the service provided free of any additional fees or charges, promising a spectacularly memorable experience at every step of the way.

Postales Restaurant
Postales Restaurant

Indulge at Prime Restaurant and share a 1.5kg grain fed Tomahawk steak with your lover or enjoy a three course cheese and wine pairing experience at GPO Cheese and Wine Room. Valentine’s Day has its origin in Italy and our romantic al fresco dining options at Intermezzo will make you feel like you’re in Rome, or soak in some Spanish flair at Postales guaranteed to impress your special someone.

Peter Petroulas, Managing Director of GPO Grand commented, “The Restaurant Butler service was a world first when it was introduced in 2016. It remains an inherently special experience, unique to GPO Grand Restaurants. We are very proud to offer this service which has become an integral part of what we do”.

The Personal Restaurant Butler service is available across all GPO Grand Fine Dining restaurants which include Prime, Intermezzo, Postales, GPO Cheese and Wine Room and Subterranean, accompanying the various special Valentine’s Day Menus on offer, which make GPO the perfect venue to enjoy a uniquely exceptional evening.

Prime Restaurant
Prime Restaurant

GPO RESTAURANT BUTLER SERVICE ADD-ONS

Single Long Stem Red Rose $35

Half Dozen Long Stem Red Roses $70

Dozen Long Stem Red Roses $98

Personalised Card $5

Box of 4 Chocolate Truffles $12

Box of 12 Chocolate Truffles $30

NV Gosset Champagne on arrival $24 glass / $135 bottle

Subterranean Restaurant
Subterranean Restaurant

About GPO Grand

GPO Grand is an award-winning collection of 14 restaurants, cafes and bars located at Sydney’s premier address, 1 Martin Place. GPO GRAND | No.1 Martin Place | Sydney NSW 2000 Telephone (02) 9229 7700 | Online & Restaurant Butler Booking: www.gpogrand.com | Email: mail@gpogrand.com

**Information & Images Courtesy of GPO Grand 

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

www.theaustraliatimes.com/news

literallyconnie@gmail.com

Follow us on Instagram: instagram.com/tatgourmetmag

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MAKE YOUR OWN MOCKTAILS THIS LONG WEEKEND

MOCKTAIL RECIPES & IMAGES COURTESY OF EDENVALE

Non-Alcholic Wines – Australia

https://edenvale.com.au/

Baby Bellini
Peach Bellini

Peach Bellini

Combine 1 part peach puree with 2 parts Edenvale Alcohol Removed Sparkling Cuvee and stir gently. Delicious!

Sparkling Fruit Sangria

Ingredients:

1 orange, thinly sliced

1/2 lemon, thinly sliced

1 cup blueberries

1 cup raspberries

10 large strawberries, sliced

1 cup orange juice

1 750ml bottle sweet white wine 

1 750ml bottle your favourite bubbly

Directions:

Place all fruit and orange juice in a large pitcher or bowl, add wine and allow to sit in the refrigerator for 3 – 24 hours. Right before serving, add the sparkling wine. Taste; if you’d like it to be sweeter, add 1/4 cup granulated sugar, honey, or agave. Serve and enjoy!

Sangria
Sangria

 Lemon & Lime Mocktail

Ingredients:

1/2 Lemon, 1/2 Lime and Edenvale Sparkling Cuvee

Directions:

1. Cut lemon and lime into small rounds

2. Pour desired amount of Edenvale Sparkling Cuvee into glass

3. Add lemon and lime rounds

4. Stir and enjoy!

Lemon & Lime Mocktail
Lemon & Lime Mocktail

 Cucumber Cooler

1 cucumber

Mint leaves

Peel cucumber and  blend in a blender to create a smooth consistency

Add mint leaves (muddle, bruise mint leaves with a wooden spoon)

Strain

Add 2 cups of Edenvale Sparkling Cuvee

Stir

 

Cucumber Cooler
Cucumber Cooler

Mimosas

Mimosas are synonymous with Sunday brunch. So, if you’re planning a festive season brunch at your place, why not try a DIY mimosa bar! Place a few bottles of Edenvale Alcohol Removed Sparkling Cuvee in an ice bucket, and arrange alongside different types of juice (orange, pomegranate, grape fruit, pear), bowls of chopped fruit for garnish (orange, lemon, lime, strawberry) and champagne flutes. Then let your guests create their own mimosas and experiment with unique flavour combinations.

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**Information & Images Supplied by Evil Twin PR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/


Chilled Orange Juice

Chilled Orange Juice

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Rainbows and The Milky Way at Meon Springs

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BELMOND ROYAL SCOTSMAN – TASTE OF THE HIGHLANDS

‘Taste of the Highlands’ Train Journey

The Belmond Royal Scotsman Bagpiper
The Belmond Royal Scotsman Bagpiper

Words by Sindy Chan:  chansindy.cd@gmail.com

Images: Troy Nam with Hasselblad

Boarding The Belmond Royal Scotsman

Home of Aberdeen Angus

Ballindalloch Castle, the much-loved family home of the Macpherson-Grants, was the last sightseeing itinerary of our 3-day-2-night The Belmond Royal Scotsman “Taste of the Highlands” train journey.

On day 3, before departure for sightseeing, Headwaiter Marx shared the daily menu, informing us that Aberdeen Angus beef was to be the main course of our formal dinner that night.

I realised later that we had encountered the Aberdeen Angus cattle in their homeland – the Ballindalloch Estate in Speyside of the Scotland Highlands, in a riotous profusion of season’s colours.

The black, hornless castle, a breed noticeable for its meat quality and easy rearing, are descended from the herd first started by the 3rd Baronet of Ballindalloch, Sir George Macpherson-Grant, in 1860, and are now the oldest surviving bloodlines of Aberdeen Angus in the world.

Guy Macpherson-Grant of Ballindalloch Castle received us at the coach park. Ian Gardiner, our Host on The Royal Scotsman Train said that Guy and wife Victoria always received Belmond guests upon arrival, personally taking each group around the castle.

Guy Macpherson-Grant personally receiving guests of The Belmond
Guy Macpherson-Grant of Ballindalloch Castle
Seasonal splendour - Ballindalloch Castle
Seasonal splendour –
Ballindalloch Castle

Wining Before Dining 

DSC09773 Welcome back drink
DSC09961 Cocktails & canapes before dinner

Belmond Royal Scotsman Formal Dinner

I was so delighted to have Paupiette of Scottish oak-smoked salmon, my favourite poached langoustine, tomato & chive dressing as starter; and fully enjoyed the main course Roast fillet of Aberdeen Angus beef in the Highlands of Scotland.

From what I learnt from steak gourmands, Aberdeen Angus breed is rich in flavour, juicy with a hint of sweetness from the grass. The smaller conformation allows for a thicker steak with the resulting contrast in textures – caramelised outside and buttery, melt-in-the-mouth inside. The short fibres, exquisite marble-textured Aberdeen Angus produces tender meat with excellent nutritional balance.

Paupiette of Scottish oak smoked salmon, poached langoustine, with tomato, chive dressing
Paupiette of Scottish oak smoked salmon, poached langoustine with tomato, chive dressing
Pairing wine - Bacchus, Offida, Le Merlettaie - Ciu Ciu, Italy 2015
Pairing wine – Bacchus, Offida, Le Merlettaie
Ciu Ciu, Italy 2015
Roast fillet of Aberdeen Angus beef
Roast fillet of Aberdeen Angus beef
Chocolate Cremeux, lime caramel sauce & hazelnut ice cream
Chocolate Cremeux, lime caramel sauce & hazelnut ice cream
Cheese and coffee in the Observation Car after dinner
Cheese and coffee in the Observation Car after dinner

First dinner on board

Isn’t that amazing

The Royal Scotsman’s very fine culinary “Taste of the Highlands” are delivered from a two-chef’s kitchen?

Starter – Honey Roasted Duck Breast, Beetroot Chutney, Toasted Hazelnuts & Orange Reduction reminded of a little of Oriental flavour; pairing wine Wachauer, Rainer Wess, Gruner Veltliner Austria 2014.

Honey Roasted Duck Breast
Honey Roasted Duck Breast

Main Course – Oven-Roasted Halibut, Fondant Potato, Wilted Spinach, Crayfish & Chervil Veloute and pairing wine Montagny 1er cru, Les Grappes d’Or, Feuillat Juillot, Burgundy, France 2014 was a perfect match.

Oven-roasted Halibut
Oven-roasted Halibut

Who doesn’t like Champagne Jelly?

Dessert – Timbale of Seasonal Berries in Champagne Jelly, Raspberry Sorbet & Marshmallow 

Timbale of seasonal berries in Champagne jelly
Timbale of seasonal berries in Champagne jelly
Pairing wine Montagny 1er cru, Les Grappes d'Or, Feillaut Juillot - Burgundy, France 2014
Pairing wine Montagny 1er cru, Les Grappes d’Or, Feillaut Juillot – Burgundy, France 2014

Risotto perfectly cooked

I always have problem with chewy, half-cooked Risotto. On the Royal Scotsman train, I discovered the perfectly cooked Roasted butternut squash Risotto.

Roasted Butternut squash risotto
Roasted Butternut squash risotto
Pairing wine - Chablis, Domaine Fevre - Burgundy, France 2015
Pairing wine – Chablis, Domaine Fevre – Burgundy, France 2015
Honey & Sultana bread & butter pudding with heather honey cream
Honey & Sultana bread & butter pudding with heather honey cream

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ROCKPOOL FOUNDATION LAUNCHES SWEET TREAT PROJECT TODAY

Rockpool Foundation launches Sweet Treat Project to deliver gifts to children in foster care

Rockpool Bar & Grill Passionfruit Pavlova
Rockpool Bar & Grill
Passionfruit Pavlova

Rockpool Foundation, the official charity arm of Rockpool Dining Group, has today launched the Sweet Treat Project, which aims to raise at least $75,000 over the festive season to provide children in foster care with personalised gifts.

From Wednesday, 15 November to midnight on Tuesday, 26 December, $1 from every dessert sold across all 58 Rockpool Dining Group restaurants in NSW, Victoria and Queensland will be donated to the Rockpool Foundation’s Sweet Treat Project.

Rockpool Foundation will work with foster care agencies in each state to tailor 250 gifts, each to the value of $300, to every child’s specific needs and circumstances. Gifts could be anything from music lessons, to art supplies and sporting equipment.

Saké The Rocks Dragon Egg Dessert
Saké The Rocks
Dragon Egg Dessert

From Rockpool Bar & Grill’s famous Passionfruit Pavlova and Saké Restaurant & Bar’s decadent Dragon Egg, to the much-loved Fratelli Fresh Banoffee Torta, El Camino Cantina’s cinnamon-dusted Churros with salted caramel sauce and Burger Project’s irresistible soft serve desserts, everyday sweet treats for diners will be converted into meaningful treats for disadvantaged kids.

Spice Temple - Three Milk Cake with dried raspberries, pistachio & almond
Spice Temple – Three Milk Cake with dried raspberries, pistachio & almond

Other Rockpool Dining Group restaurants participating in the Sweet Treat Project are Rosetta Ristorante, Spice Temple, Jade Temple, Ananas, Munich Brauhaus, Bavarian Bier Café, The Bavarian, Saké Jr and Fratelli Famous.

Saké Restaurant Flinders Lane - Tofu Cheesecake
Sak̩ Restaurant Flinders Lane РTofu Cheesecake

Rosetta Melbourne Baked Chocolate Mouse with caramelised pears
Rosetta Melbourne
Baked Chocolate Mouse
with caramelised pears

Every dessert on every menu is included in the Sweet Treat Project.

Diners who purchase a dessert at one of the Group’s restaurants in NSW, Victoria and Queensland during this period will receive a complimentary entry into the draw to win ‘The Ultimate Summer Dining Experience’, which recognises Rockpool Dining Group as an official restaurant partner of the 2018 Australian Open.

The Ultimate Summer Dining Experience includes :

• 4 x day-session tickets for the 2018 Australian Open at Rod Laver Arena for two consecutive days (valued at $3600)

•  $5000 Qantas voucher to use on flights and accommodation

• $1000 voucher for Rockpool Bar & Grill at the Australian Open

• $150 meal voucher for Burger Project at the Australian Open

• 2 x $750 dining vouchers for Rockpool Dining Group’s premium Melbourne restaurants: Saké, Spice Temple or Rosetta Ristorante

• Meet & greet with Rockpool Dining Group Culinary Director, Neil Perry

Burger Project Christmas Soft Serve
Burger Project
Christmas Soft Serve

**Information and Images Courtesy of Rockpool Dining Group/Rockpool Foundation  – Rachel Lebihan

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: editorcsl.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

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The Spook-tacular Fitzroy Street Halloween Festival!

St Kilda, Melbourne

Last Saturday 28th October

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The Fitzroy Street Halloween Festival was totally spook-tacular as you can see by the fabulous pics!

Roving entertainment and fun-filled activities ensured there was something for everyone whatever the age.

The Fitzroy Street Halloween Festival ran from afternoon through to early eve, with celebrations spanning the entire length of Fitzroy Street. Special appearances from some of our favourite Halloween personalities, included the Addams Family, the creepy cast of Rocky Horror, and the one and only Dracula, helped maintain a vibrant atmosphere.

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However this community event wasn’t all screams and scares! Endless family friendly entertainment included stilt walkers, fire twirlers, and face painters keen to transform fresh faces.

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There were plenty of treats alongside the tricks last Saturday, with a variety of cafes, restaurants and bars along Fitzroy Street guaranteed to calm your terror.

Many of the traders and stores along the famous Fitzroy Street strip also got in on the action, decorating their stores, and hosting some of the special guests.

The cauldron was certainly brewing with Fitzroy Street totally transformed, entertaining both Halloween first-timers, to veterans of the festival.

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Thanks to Helen Reizer hrpr

Images by HRPR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

E: editorcsl.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

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