Social dinner club is an interactive food experience, featured in the Top 10 Unique Dining Experiences in Asia Pacific and is listed among the Top 10 Trends in Australian Retail and Hospitality.
Every event features a different world cuisine in a restaurant. During the event, speakers introduce the cuisine and the culture, the chefs introduce the menu. Food and Social Media games with ice breakers and prizes create a great atmosphere where people who are passionate about food make new friends. The next event on Saturday, 30 November will introduce Modern Australian cuisine, with the aim to raise awareness about Australian produce. A secret experience is going to take place during dinner: Think live interactive art.When:
Saturday, 30 November from 6.30-9.30pmWhere:
Secret Location, close to Sydney CBD. The location is a combination of a warehouse, restaurant and studioCost:
$82 for a special banquet menu, bookings
Cenk Baban 0410 341 599
Canapes (on arrival)
Bush pepper and lime popcorn
Bresaola on grassini with smoked aioli and parmesan cheese
King prawn lollipops with squid ink and sesame
Entrée: Whipped goats cheese with local wild weeds, little general olive oil
Main: NSW Wagyu scotch fillet with Aust garlic, onions and smoked potato
Dessert: Flavours of Cherry ripe
Three talented Canberra chefs are set to be awarded major scholarships to Singapore, Perth and Tasmania as part of the forchefs
program. The recipients will be announced at the annual forchefs
awards night to be held on 18 November.
program has been developed for chefs, by chefs, to meet the training needs of the hospitality industry. The program runs in close partnership with the Capital Region Farmers Market, supported by the Rotary Club of Hall.
program embraces a paddock to plate philosophy which is why it’s such a great fit with our market,' said Adrienne Moss, spokesperson for the Capital Region Farmers Market. 'Our partnership creates a connection between our apprentices and local growers and producers, and provides the opportunity to build skills in presenting cooking demonstrations for the public, meeting growers and being immersed in the market’s community.'
This year there are eight finalists, with chefs coming from several great local restaurants including The Artisan, The Lobby, Eighty Six and T on the Square. The chefs will be judged on skill development, team work and participation, meeting learning outcomes and showing resilience in the kitchen and their profession. Three apprentices will be awarded scholarships on the night – one to work at the Henry Jones Art Hotel in Tasmania, one at three chef hat restauarant, Clarke’s at North Beach in Perth, and one to a Michelin star restaurant in Singapore.
'We are pleased that the Rotary Club of Hall has once again sponsored scholarships for the leading apprentices, and we wish all the finalists well. And as always, don’t miss the talented forchefs
at the Capital Region Farmers Market on the first Saturday of each month,' Adrienne said.
The awards night will be held on Monday, 18 November at The Abbey Function Centre at Federation Square and is a ticketed event. For more information, contact Adrienne Moss
There's good news... additional events have been added to the program for the Margaret River Gourmet Escape, which will once again showcase an unparalleled line up of over 25 international, Australian and local food & wine celebrities including Heston Blumenthal, Rick Stein, Alex Atala, Sat Bains, Neil Perry, Adriano Zumbo and more in over 15 unique events set in stunning locations across the Margaret River Wine region.
Over the weekend of 22 – 24 November, indulge in long lunches, exclusive dinner degustations, the incredible pop up Beach BBQ and much more. For details, visit the web site
Peter and I were glad we'd put on our walking shoes for this year's Canberra Home and Leisure Show, held recently at Exhibition Park in Canberra (EPIC). 'So much to see' was the catch phrase advertising this year's event and the five hours we spent at the Show on Saturday was proof in the pudding. Speaking of which, among the exhibitors were folk from Pudding Lane and The Pudding Lady, offering delicious samples of their products. There was honey and dukkah and custard sauce, as well as cookware and gadgets galore. One of my favourite was the Fruit Salad Tree Company stand, which was selling potted trees grafted to produce six different types of fruit.
Old Parliament House & Museum of Australian Democracy. Image MP agency.
Old Parliament House (OPH) was re-launched last week and I heard someone mention during the evening that she’s become a ‘swish old thing’ (she always was, in my eyes!). Now home to the Museum of Australian Democracy
, this iconic building has been spruced up by Restaurant Associates, the new operators of the House.
Plans for Tasting Australia 2014 are well underway with Australia’s premier culinary festival returning with a focus on involving the wider public along with food and wine lovers.
Minister for Tourism Leon Bignell today announced Tasting Australia 2014 will be staged from April 27th – May 4th throughout the city and regional South Australia.
"The 2014 Tasting Australia event will focus on ‘Origins’ and the enjoyment of our huge choice of eating and drinking experiences," Mr Bignell said. "Food and wine contributes $15.4 billion to South Australia’s economy and is a major drawcard for visitors to our state, and Tasting Australia will highlight all we have to offer. Adelaide is a gateway to some truly diverse and distinct regional locations, and our reputation for clean, premium food and wine and wealth of culinary options makes South Australia perfectly suited to hosting this event. Next year’s festival will feature eight days of exciting activities in the city and regions, including four new headline events and a huge choice of options for the public."
Renowned local chef Simon Bryant and wine expert Paul Henry will lead Tasting Australia’s creative direction, with food legend Maggie Beer as Festival Patron.
Simon Bryant said the theme is about acknowledging the rich legacy that has been left to us by previous generations, inherited through our food culture. "We believe that if Tasting Australia 2014 can create at least one food memory for a participant through the interactive program we are creating, then we have succeeded in what we have set out to do," Bryant said.
Paul Henry said Tasting Australia will be more than a food and wine event but rather an eating and drinking festival, showcasing the origins of our produce and those behind it. "Our event plans and program looks to give acknowledgement to the real food and wine heroes - heroes who foster interest and belief in our unique Australian culture of eating, drinking, sharing and producing."
The Tasting Australia management and creative team will head out to regions this month to meet with and seek input from industry advisory groups on the final program.
Plough Creek Cooking School in Gippsland, delivers cooking classes based on the simple philosophy: 'if you have a kitchen and you want to cook – YOU CAN'.
Deb Cerasa and Terry Chessells run this small business out of their kitchen at Plough Creek Homestead located in Hazelwood North, Gippsland. Guest chefs design menus that teach cooking principles around recipes that can be reproduced in the average home kitchen. It's about making cooking and food fun and accessible for anyone interested in good food, good cooking and good eating. Classes are designed for up to eight participants per session. This facilitates an interactive session for both beginners and cooks with some experience.
To be kept up to date with upcoming classes email Deb
and ask to be added to the mailing list. Or spend some time wandering through the website
to check out the gallery of photos from the homestead, garden and cooking classes.
Join Rebecca Sullivan of Dirty Girl Kitchen
as she invites chef and TV personality, Darren Robertson, and sheep and cattle farmer, Matt Dunbabin, to explore their curiosity of food provenance and sustainable farming. From water management and reducing emissions to sustainable cooking practices, Sullivan will put it all on the table in a panel style discussion with Robertson and Dunbabin, a fifth generation farmer from Bangor Farm, Tasmania.
'I’m a huge fan of understanding where your food comes from and who is behind it. This is what I am going to be exploring on Friday with Darren and Matt,' Ms Sullivan said. 'My aim is to give people the opportunity to explore our growing curiosity when it comes to sustainable farming.'
For Matt Dunbabin and his family, sustainable farming has been an important consideration since the 1800s. 'Our family has been committed to caring for our land and our animals since day one. It’s an important part of our heritage. People are asking more questions now in an attempt to become re-connected with where their food comes from. As a society we have lost this connection due to urbanisation,' he added.
The open discussion will also welcome questions from chef Darren Robertson, who has dedicated himself to a continuous journey of understanding more about how food is farmed and exploring the story behind beef and lamb. 'I often visit farms and absolutely love meeting the people behind the meat I serve and I’m excited to have another opportunity to do this at Taste of Melbourne with Matt and Rebecca.'
The provocative discussion about food provenance, tradition and sustainable beef and lamb will be held at midday on Friday, 15 November at the Taste of Melbourne’s Country Kitchen at Albert Park Victoria. For more information, visit the Taste of Melbourne web site
It's been simmering away as a Twitter boasting contest for months. Now it's on the boil!
Two amateur cooks have challenged chef, Jackie M (@jackiemsydney
), Sydney's queen of Malaysian hawker food, to a GOAT CURRY COOK-OFF
. Jackie will go head to head with worthy combatants Michael Tiyce (@MichaelTiyce
) and Craig Godwin (@SydDarwin
) for the title of Best Goat Curry on Twitter!
To up the ante, three independent professionalss will judge their efforts. And you, too, can be the judge. Buy a ticket to the hottest culinary showdown in town and taste for yourself! All proceeds will support Down Syndrome NSW
The Goat Curry Cook-Off will take place on Sunday, 10 November from 1.00-4.00 pm at Restaurant Atelier, 22 Glebe Point Road, Glebe. For just $65 (plus $3.50 booking fee) you will enjoy a lunch experience like no other, courtesy of big-hearted food producers, chefs and major players in the Sydney hospitality scene.Starter:
Vegetable samoosa with South African Indian condiments, from Taj Mahal Fine FoodsMain:
Goat curry from each of the 3 contenders:
1. JACKIE M's Malaysian curry, served with bread
2. MICHAEL TIYCE's Indian-style curry, served with brown rice and eggplant chutney
3. CRAIG GODWIN's Jamaican-style curry, served with rice and peasDessert:
Fresh-churned Buttermilk Ice Cream with crumble topping, from DessertMakers
The ticket price of $65 also includes wine and other beverages from hospitality industry donors. BUY TICKETS HERE
Lunch will be served family-style. No organised table seating, no flashy linen or frocked-up waiters… it’s down and dirty, as a Curry Cook-Off should be! As a motivation to dig deeper for Down Syndrome NSW, extra donations on the day will receive a ticket to enter a prize draw (details to be confirmed). We’re amassing prizes daily, but so far we have a $200 gift voucher to dine at Sydney Cove Oyster Bar; a legal 'tune up' including mutual, powers of attorney etc, valued at $800 from Tiyce and Partners; and a Tim Tam Gift Box from Chef Adam Moore of Campbell Arnotts. Don’t delay – book now! Seating is strictly limited. Refer to the Facebook Event page
for updates on menus and donations as they come to hand
All goat meat generously donated by Booma Boers of Dorrigo, NSW, Dessert kindly supplied by Dessertmakers