#sydneyfoodie

Wine Island 2017

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Wine Island – Sydney Harbour

Words & Images by Rose Schleicher

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Barely quarter after nine on a Friday morning and we’re at the steps of the ‘Man O War’ pier at Sydney Opera House, keen to board the three-deck ferry along with a large ensemble of wine enthusiasts. Wine Island. It sounds like a magical place, and Dionysus, Greek God of vino and ecstasy, would quite possibly agree. We’re bound for Clark Island, just a 20 minute boat ride from Sydney Harbour, to a popular event now in its third year. Understandably so; who doesn’t want to be stranded on an island with views of Sydney’s iconic skyline while savouring refreshing beverages under blue skies? Exactly. Me too.

Island View

As the ferry pulls up to the the island’s wharf, the sun is blasting in full spring glory, so there’s plenty of appreciation for the island staff who present each guest with a fresh bottle of water. Excellent thinking! ‘Holidaymakers’ rapidly disembark and fan out left and right to secure one of the highly-sought-after sun loungers by the water, and of course get first taste of more than 100 new waves and classic wines on offer. Whether you prefer a full-bodied red, a light white or something with a little more fizz – here, you can be certain there’s a hut for it.

Cured Meats & Cheeses
Cured Meats & Cheeses by @churburgersurryhills

Meanwhile award-winning kitchen guru Warren Turnbull from Chur Burger Surry Hills, whipped up some scrumptious bites to go with the liquid diet. The menu featured freshly shucked oysters, assorted cheeses, Hawaiian poke and fish tacos, amongst other delectables. For those who were craving a heartier meal, succulent spit-roasted lamb pitas, plus Turnbull’s signature Chur burgers were on offer too.

Spit-roasted Lamb Pita
Spit-roasted Lamb Pita by @churburgersurryhills
Hawaiian Poke Bowl
Hawaiian Poke Bowl by @churburgersurryhills

If you were looking to fill your stomachs as well as educate your senses, Wine Selectors offered a range of entertaining Masterclasses. You could put your wine knowledge to the test at ‘Vino Trivia’, expand your expertise on Cold-blooded Reds, or dance to Daft Punk and other alluring beats at ‘Silent Disco Drops’. The Dessert Masterclass was a exceptional treat, pairing a selection of curated desserts from the pastry wizards at Barangaroo’s 12-Micron with matching semi-sweet dessert wines.

Dessert Masterclass Wines
Dessert Masterclass Wines
Peanut Butter , Rosella, toast ice cream
Peanut Butter , rosella, toast ice cream by @ashcamsmith 12 Micron

While we could feel our hearts sink a bit when boarding the Luxe Bubbles boat for the inevitable return trip, it’s fair to say that it was for the best. After all, all good things come to an end. However, a few bottles of our favourite rosé made their way home with us, and will undoubtedly help us cherish this day for some time to come. Or at the very least until the very last drop has been savoured.

**Sydney Food/Wine/Events writer Rose Schleicher was a guest of Wine Island/The Modern Society PR

Paleteria Sydney ice cream
Paleteria Sydney ice cream
Paleteria Sydney ice cream
Paleteria Sydney ice cream

 https://wineisland.com.au/

  • Wine Island 2015 was awarded the title of Best New Event 2015 by Concrete Playground (www.concreteplayground.com)
  • Wine Island 2016 won the Experiential Award for Best Festival by the Plus Ones & The Socialites
Pyengana Cheddar, Milk Chocolate, Plum, Honeycomb
Pyengana Cheddar, milk chocolate, plum, honeycomb by @ashcamsmith 12 Micron
Peanut Butter, Rosella, toast ice cream by @ashcamsmith 12 Micron
Peanut Butter, Rosella, toast ice cream by
@ashcamsmith 12 Micron

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/

MORE FOOD PICS FROM WINE ISLAND…

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ROCKPOOL FOUNDATION LAUNCHES SWEET TREAT PROJECT TODAY

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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
Saké Restaurant Flinders Lane – Tofu 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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ROYAL STACKS EXPANDS TO CHINA

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Melbourne’s Royal Stacks set for China in January 2018   Royal Stacks is set to give China a taste of its legendary burgers, desserts and shakes when it opens in Chongqing in January. Setting up shop on Ancient Street (Nan’an District), Royal Stacks will be located by a new riverside shopping and dining complex where locals will be able to enjoy … Read more

MAKE IT WINE TIME, ANY TIME

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EDENVALE…a non-intoxicating, sophisticated lifestyle wine for those who wish to celebrate anywhere, anytime.

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Whether it’s to celebrate a special occasion, or just wind down at the end of a long day, there’s nothing much better than pouring yourself a glass (or two…) of wine or bubbles. But statistics show that almost 24 percent of Australians have injured themselves as a result of drinking, and even more can’t remember what they’ve done whilst drinking and have regretted how much they’ve had to drink*. So what if you could have your wine and drink it too – without any of the consequences? 

Edenvale alcohol removed wine makes it possible to do just that. Unlike most other non-alcoholic beverage alternatives, Edenvale wines are wines, made from varietal wine grapes, using traditional wine-making methods. Maintaining all the flavour, characteristics and varietal integrity of traditional blends, Edenvale removes the alcohol at the final stage of the wine-making process, leaving behind the health benefits of fermentation but cutting out the alcohol content – and your hangover.

 Exclusive Mockups for Branding and Packaging Design

Offering a sophisticated alcohol removed alternative for those who still wish to sip on an adult beverage, Edenvale’s range of wines are also perfect for pregnant women, those abstaining from alcohol for various reasons, and health conscious consumers who still want to enjoy the social aspect of having a drink – without having a drink.

Heroes of the comprehensive range include a well-balanced and smooth Chardonnay, a fresh and fruity Sparkling Cuvee, and a Shiraz with flavours of dark plummy fruit and spice. With roughly half the calories of standard wine, you’ll not only wake up without the hangover, you’ll also be able to have a great night out – wine glass full and in hand – without ruining your diet, or the morning after.

https://edenvale.com.au/

RRP: $9.49 750ml bottle

Stockists: Available now from Coles, Woolworths, IGA, Dan Murphy’s and FoodWorks. 

**Information & Images Courtesy of Edenvale/Evil Twin PR

Exclusive Mockups for Branding and Packaging Design

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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READ ON FOR ADDITIONAL INFORMATION AND PICS ON EDENVALE…

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CHEFS GALLERY ANNOUNCE MASSIVE MENU MAKEOVER

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CHEFS GALLERY RESTAURANTS – SYDNEY

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Chefs Gallery, Sydney’s favourite contemporary Chinese Restaurant Group, continue to revolutionise Asian cuisine with their biggest menu update in seven years. Available now is a mouth-watering range of tantalising new menu items exclusive to each restaurant location in Town Hall, Macquarie, Bankstown, Parramatta and Hurstville.

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With each restaurant offering its own exclusive selection of dishes, customers are now able to walk into any Chefs Gallery location across Sydney and have a wholly unique culinary experience.

Fans of Chefs Gallery’s hugely popular classic menu can rest assured – the old favourites are all still there, with plenty receiving scrumptious upgrades, delicious new additions, and updated flavours.

“We’re thrilled to introduce this thoughtful new selection of spectacular dishes, largely influenced by each neighbourhood where we reside, from the suburbs of Sydney to the cities of China. Each dish is a brilliant compliment to all the favourites that have been loved and devoured over the years,” said Chefs Gallery Owner Kaisern Ching.

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Here’s a taste of what’s on offer at each location:

TOWN HALL

Diners can look forward to a mind-blowing blend of classic Asian cuisine with contemporary twists, including delicately sweet jumbo king prawns steamed atop a light bed of sake and egg white custard, topped with black tobiko, plus Fujian style blue swimmer crab, served with dried and fresh scallop fried rice and housemade XO sauce.

MACQUARIE

Macquarie Centre’s braised and deep fried quail on the bone is an elevated take on a classic Chinese quail dish, and the duet of long red and green chillies filled with ground pork and fish paste, pan-fried to perfection, is the perfect share-plate fare.

PARRAMATTA

Parramatta’s Korean-style “mac and cheese” of rice cakes, sweet corn, butter, three cheeses, sambal and Korean chilli flakes is a flawlessly-executed fusion masterpiece, and even old-school Chinese take-out favourites get an inspiring modern update, with honeycomb chicken wings slathered in a delightfully sticky shiso, yuzu and honey glaze.

HURSTVILLE

Hurstville salutes a Cantonese classic with the wok fried Rostbiff Black Angus beef with cheung fun rice noodles, yellow garlic chives and sweet soy sauce. Vegetarians haven’t been forgotten either, with the golden battered eggplant, coated with melt-in-your-mouth salted duck egg yolk and black tobiko.

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DESSERT MENU

The much-loved, innovative desserts menu has also received a delectable makeover, with a new range of irresistible treats blending traditional Asian flavours with refreshing modern influences joining the iconic Prince and Princess Piggy buns and Emoji Friends buns.

New desserts include a jaw-droppingly gorgeous deconstructed pavlova with Asian-inspired fresh and freeze-died fruits, and a French toast with peanut butter filling, toasted marshmallows, Persian fairy floss, honeycomb and housemade Hong Kong milk tea ice cream. All these desserts and more are available at all Chefs Gallery locations.

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Stay in touch with Chefs Gallery:

Website: www.chefsgallery.com

Facebook: www.facebook.com/ChefsGalleryRestaurant

Instagram: @chefsgallery

Twitter: @chefsgallery

Chefs Gallery Locations:

Town Hall – Shop 12, 501 George Street Sydney NSW 2000

Macquarie Shopping Centre – Shop 402, North Ryde NSW 2113

Bankstown – Little Saigon Plaza Ground Floor – Shop G03-06, 462 Chapel Rd Bankstown NSW 2200

Parramatta – Westfield Parramatta Ground Floor – Shop 2184, 159-175 Church St Parramatta

Hurstville – Westfield Hurstville, 256 Forest Rd entrance via The Eatery, Hurstville

**Information and Images Courtesy of Chefs Gallery/Cardinal Spin – Amy Owen

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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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Recipe by Kirsten Tibballs: Tahitian Vanilla Cupcakes

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Tahiti Tourism National Vanilla Day **What a fabulous reason to eat cupcakes! To celebrate what is possibly one of the most delicious days on the calendar, one of the country’s best pastry chefs – Kirsten Tibballs – has created the attached recipes using the best vanilla in the world – from The Islands of Tahiti. … Read more

Fratelli Fresh Introduces New Spring Menu

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Sydney’s Fratelli Fresh Entertainment Quarter Words by Rose Schleicher Images Courtesy of Rockpool Dining Group Spring has finally found its way into our spirits as well as the kitchens of some of Sydney’s most coveted restaurants, including Fratelli Fresh, who recently introduced their new spring menu sure to satisfy your pasta cravings during the warmer … Read more

FARM FRESH DINING AT BELLBIRD DINING + BAR

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Sydney Restaurant Launches Saturday 4th November 12pm – 2pm

Casula Powerhouse Arts Centre Launches Brand New Seasonal Dining Destination

**Sydney writer Lucy Collins will be heading to next week’s launch for The Australia Times Gourmet News

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It might be named after the abundant songbirds populating the adjacent riverside, but Casula Powerhouse Arts Centre’s soon-to-be-launched Bellbird Dining + Bar is anything but commonplace.

Launching on Saturday 4 November, 12 – 2pm the new seasonal dining destination spins traditional restaurant models on their heads, with an ever-changing menu offering exquisite fine dining out west – at pub prices!

With a whopping 65% of produce grown and harvested just 50 metres from the kitchen door, Bellbird Dining + Bar champions sustainability and low food miles. Paired with direct relationships with artisan suppliers from the local NSW area, it offers a genuine farm-to-table culinary experience, with all dishes $18 or under.

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Having already gained a loyal word-of-mouth following, Bellbird’s official opening will be part of an exciting launch day at CPAC, with the Wendy Harmer Curates exhibition kicking off at 2PM, plus Sydney Film Festival’s monthly screening for November, the enchanting cat docco Kedi, at 4PM.

The launch is a great chance to sample Bellbird’s fantastic fare for yourself, with canapes showcasing seasonal herbs and vegetables harvested on-site alongside fresh Hawkesbury River oysters, calamari, eco-farmed pork, quail, and goat’s cheese sourced locally around NSW. Drinks will also be provided by South Western Sydney brewery Stockade Brew Co., plus wines from Artemis in the Southern Highlands.

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At the helm is Cordon Bleu-trained Head Chef Federico Rekowski, best known for his 12 years at the highly-rated Courtney’s Brasserie in Parramatta. Supported by Sous Chef Steven Pham (Ex-Courtney’s Brasserie, Fish Face), Federico’s inspiring dishes blend French haute cuisine flair with contemporary Asian and South American influences.

Bellbird will be open 7 days a week from 10am – 3pm, and is raising the bar on what to expect from arts centre dining. It marks the continuation of a grand new refresh of CPAC. Bellbird also serves dinner to accompany select evening events, screenings and performances.

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Event Info
What: Bellbird Dining + Bar Official Launch
When: Saturday 4 November, 12 – 2pm
Where: Casula Powerhouse, 1 Powerhouse Road, Casula NSW 2170 (don’t forget, Casula has its own train station!)

Bellbird Dining + Bar

Opening Hours: 7 days a week, 10am – 3pm
Website: http://www.casulapowerhouse.com/visit/bellbird-dining-and-bar Facebook: www.facebook.com/bellbirdatcasulapowerhouseliverpool Contact: (02) 9824 1121

Information & Images Courtesy of Bellbird Dining & Bar/Cardinal Spin

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Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: 

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

READ ON FOR INFO ON BELLBIRD’S HEAD CHEF & SOUS CHEF, THE CPAC KITCHEN GARDEN, CASULA POWERHOUSE’S EVOLUTION, LIVERPOOL MAYOR, PLUS ADDITIONAL PICS…

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SAY CHEESE FESTIVAL THIS SUNDAY AT PRAHRAN MARKET

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SUNDAY 29TH OCTOBER

PRAHRAN MARKET – MELBOURNE

TIME: 10am – 4pm

FREE ENTRY

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Prahran Market will once again be transformed into a cheese lovers’ delight with delicious cheese offerings from Market traders (see below) and a number of quality external exhibitors including artisan cheese makers, popular eateries and a whole lot more.

Enjoy live tunes, vibrant zones to just chill out, tasty drinks and a whole lot of cheese. Prahran Market will once again be transformed into a cheese lovers’ delight with delicious cheese offerings from Market traders (see below) and a number of quality external exhibitors including artisan cheese makers, popular eateries and a whole lot more.

Learn something new in the Omega and Neil Perry Kitchen or watch mozarella master Giorgio from That’s Amore run three hands-on cheese workshops.

If you leave in anything less than a cheese coma, then you haven’t done Say Cheese right!

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 SAY CHEESE COOKING DEMONSTRATION SCHEDULE

All MC’ed by Tobie Puttock.

10.30am:

Will Studd, International cheese specialist, author, presenter, and producer, with Bob Hart, BBQ extraordinaire. Recipes from Melt

11.30am:

Anthony Femia, Maker & Monger: Aligot with tomme frais. Sponsored by L’Artisan Cheese.

12.30pm

Tobie Puttock, Prahran Market ambassador, celebrity chef and culinary creator: Smoked ricotta and egg yolk ravioli. Spaghetti with parmesan, basil and lemon

1.30

Charlie Carrington, Atlas Dining: Knafeh. Mexican cheese dish. Sponsored by The Yarra Valley Dairy

2.30pm

Christy Tania, Glacé Frozen: Unbelievable ice cream cheeseboard

3.15pm

Clare Burden, The Humble Tumbler: Cheese and alcohol pairing. Sponsored by L’Artisan Cheese.

 **Download the Prahran Market Events App on Itunes or google play for full menu offering

PRAHRAN MARKET

Contact Us

Visiting Prahran Market

Our Traders

Market Opening Hours

Getting Here

Gift Vouchers

Sitemap

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Information & Images Courtesy of Prahran Market/Stefanie Reilly

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Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: 

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

READ ON TO SEE CHEESE EXHIBITORS, ARTISAN CHEESE MAKERS, MONGERS & LOCAL PRODUCERS AND OF COURSE, ENTERTAINMENT…

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CHEFS GALLERY SET FOR A SCARY HALLOWEEN!

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Ghosts, Witches and Creatures of Fright: Chefs Gallery Introduce Devil Sago Delights!

Chefs Gallery, Sydney’s favourite contemporary Chinese, have conjured up a terrifying new menu addition this Halloween. Wickedly delicious and frighteningly fun, the Devil Sago Delights are a terrifying treat for the tastebuds, and will be available 29th to 31st October only.

With a devilishly indulgent meringue laid to rest atop chocolate soil and silky coconut sago, the Devil Sago Delights are finished with a petrifying Chinese-spiced pumpkin sponge, and chocolate bone and cross. They will be available at Chefs Gallery restaurants in Town Hall, Macquarie Centre, Bankstown, Parramatta and Hurstville.

“Creating innovative food experiences has always been our mission at Chefs Gallery, but for Halloween we like to come up with special treats that are as sumptuous as they are spooky. Be sure to come in and summon our Devil Sago Delights, if you dare!” said Pastry Chef Candy Liang.

Chefs Gallery has become famous for its innovative desserts, from their hugely popular Piggy Faced Buns to the creamy delights of their Emoji buns, which encourage diners to poke a hole in their mouth, squeeze their head and watch the eggy custard goodness ooze from their mouth.

The experience of dining at Chefs Gallery is one that is unique in its theatre, artistry and taste. With chefs crafting hand-made noodles behind the glass walled kitchen, as well as a superbly curated menu bursting with taste sensations, Chefs Gallery is a true feast for the senses.

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Stay in touch with Chefs Gallery:

Website: www.chefsgallery.com

Facebook: www.facebook.com/ChefsGalleryRestaurant

Instagram: @chefsgallery

Twitter: @chefsgallery

Chefs Gallery Locations:

Town Hall – Shop 12, 501 George Street Sydney NSW 2000

Macquarie Shopping Centre – Shop 402, North Ryde NSW 2113

Bankstown – Little Saigon Plaza Ground Floor – Shop G03-06, 462 Chapel Rd Bankstown NSW 2200

Parramatta – Westfield Parramatta Ground Floor – Shop 2184, 159-175 Church St Parramatta

Hurstville – Westfield Hurstville, 256 Forest Rd entrance via The Eatery, Hurstville

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Information and Image Courtesy of Chefs Gallery/Cardinal Spin – Amy Owen

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/

W: editorcsl.com

READ ON FOR INFO ON CHEFS GALLERY RESTAURANTS…

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