The Opera House unveils new Yallamundi function rooms. And the view is spectacular. SMH
The Gippy Goat Cafe closes after harassment from vegans. Hospitality Magazine
Giving young indigenous chefs and hospo workers a leg up. AFR
Sydney's newest pizza parlour serving New York-style slices. Broadsheet
Ali Currey-Voumard on life after The Agrarian Kitchen Eatery. Gourmet Traveller
That's not meat. Europe declares war on vegetable-based products using names of meaty things. Grub Street
Marks & Spencer revives 'food porn' ads to get Brits to buy food again. The Drum
Undercover and overworked: inside the new, nerve-racking world of catering. The New York Times
Scotland and its wild Hebridean islands. Australian Gourmet Traveller
Terry Durack found a happy mix of Thai, Japanese and Chinese flavours at Chatswood's General Chao for SMH Good Food. "It's hard to escape the high-end food court feel on a big night, when the Chatswood Interchange's cheery resident jazz band comes oom-pah-pahing its way through the restaurant, but there's a likeable energy to dining here, and staff are many, varied, and friendly. Pressed prawn toasts are cutely served in wooden toast racks; slightly oily to the touch outside, but comfort-eating inside. Grilled head-on prawns are a surprise hit for the balance of their smooth laksa sauce. There's a tendency towards sweetness, and some dishes seem built more for visual impact than flavour, such as a lunar new year yee sang salad ($28), a dramatic kaleidoscope of raw salmon, diced vegetables, fruit and wonton crisps. Even tossed with its roasted sesame dressing, it's bland, and needs more oomph and acidity." (14/20)
How many plates of cacio pepe could Melbourne possibly need asks Gemima Cody eating at Park Street Pasta and Wine for The Age Good Food. "If you... are a card-carrying fettuccine freak or consenting casarecce obsessive – someone whose ideal degustation involves cheese and charcuterie, fish dishes, a bracket of brassicas and dark meats, but you want all of it either stuffed into or tangled around some dough – this is a restaurant you need to dial into your GPS... Take the complimentary salty focaccia that comes with whipped pork fat for dipping, add the daily special tagliatelle with brisket ragu (the slow-roasting then stripping of the flavoursome beef cut, with king mushrooms added, gives the dish serious gumption), and accept the correct suggestion of La Salceta's juicy-yet-earthy Ruschieto chianti from floor boss Jacky van der Velden and you have good times ahead." (14/20)
Finally a restaurant is raising Sydney's Cantonese game, writes Anthony Huckstep, reviewing Canton! Canton! for delicious. "The bamboo steam baskets make a fine start. Crystal prawn dumplings are delicate, braised chicken feet are a gelatinous joy and glutinous rice laced with chicken and shiitake mushroom is glorious. Pork floss and chilli add a nice exclamation mark to fried tofu, while the pick of some nine congees is a traditional and salted egg number with pork. But congee isn’t the only dish with rice as the hero. Hong Kong-style rice comes four ways, but opt for the treasure bowl where dried pork belly, cured duck and cured pork sausage combine to deliver dark-chocolate notes." (3/5)
John Lethlean reviews the next generation of Brisbane's food scene, ARC Dining, for The Weekend Australian Magazine. "ARC’s food is creative, grounded, mature, mostly fishy and extremely good. I’m thinking about the short “noodles” of barbecued baby squid lightly dressed with preserved lemon – a restrained, creamy, textural treat – with two puddles of sauce, ink and saltbush. It’s an intriguing melding of distinctive flavours (particularly with a Corsican vermentino). I’m thinking about ribbons of cobia and daikon, a sashimi masterclass in knife skills and delicate seasoning brightening the fish with sweet citrus pops of finger lime." (4/5)
Michael Harden was the latest in a long line of reviewers and 'grammers who've fallen under the spell of Di Stasio Città for Gourmet Traveller. "Anchovy snacks – a tiny, pizza-like "tartina" topped with a smear of tomato purée, a single anchovy and a tiny basil leaf, or a crisp number with the fillet rolled in a sage leaf, then floured and fried – are served on vintage silver stands like sacramental offerings. They suit the quasi-religious tone at Rinaldo Di Stasio's new city venture. It's not just the high ceilings and austere polished plaster walls splashed with art that create a temple-like space, but also how fully committed the place is to indulgence. You come here to participate as much as to eat, to forget work tomorrow and agree to another glass of Terlaner Classico or Pio Cesare Barolo. To say yes to an extra serve of classic Neapolitan zeppole di San Giuseppe, the slightly chewy pastry filled and capped with Marsala-tinged custard and crowned with a brandy-soaked cherry. You don't come here to count pennies, drinks or calories. Hedonism is the creed."
#TheCruHack... How healthy is your Google listing?
Our marketing manager Biarta Parnham shares her tips on using Google My Business to get better results for your business.
"Google now processes more than 40,000 search queries every second on average. Taking ownership of your Google My Business listing is a great way to control the content that appears in your Google search results. Keeping information up to date (opening hours, address and phone number) makes it much easier for customers to find you and engage with you, and using the offers and events functionality is an effective way to share news and specials. According to Google, businesses with photos in their listing see 35 per cent more clicks to their website. If used properly, your Google My Business listing can also help to increase your business’ Google ranking."
What's to come...
Tasting Australia: until 14 April
Orange F.O.O.D. Week: until 14 April
Yellow Presents... Jo Barrett and Matt Stone: 30 April
Noosa Food & Wine Festival: 16-20 May
The Curated Plate, Sunshine Coast: 8-11 August