To pay or not to pay? The #couscousforcomment debate. Our director Jeanine Bribosia was quoted in this piece. It is a complex issue, but very much part of the industry today. The Australian
Dogs, gelato and yum cha at Bodhi. The "pawfect" Saturday morning. Buy your ticket.
Ben Williamson to reboot menu at Nour. delicious.
Shannon Martinez and friends make meals for under $4. Good Food
By the numbers: Mother's Day busiest day of the year for dining out. smh.com.au
The app that solves the hospitality industry's biggest problems. StartUp Daily
Ben Devlin opens Pipit in Pottsville. delicious.
Longrain to close its doors after 20 years. Concrete Playground
Penfolds turns 175 and makes a Champagne. Good Food
Forty Licks brings polished Vietnamese to Sydney's CBD. Concrete Playground
The Grounds to open mega cafe in Eveleigh. Time Out
What drives Clare Smyth. Good Food
In praise of "food dad" Nigel Slater. Vice
The true fusion food of Momofuku Seiobo's Paul Carmichael. New York Times
Nido in Adelaide has jumped from the starting blocks and taken off with aplomb, says John Lethlean in The Weekend Australian Magazine. "I could eat the toastie soldiers with gooey stracciatella, quality Sicilian anchovy and fermented chilli all day. And I could nominate the “Rootello Bonnato” – their play on vitello tonnato, using diced raw roo and bonito cream with plump brined capers, shallot and grated cured egg – as one of the smartest uses of the meat I’ve seen. Add pale, flatbread-like salty/fried gnocco fritto and gee, do we have an Australian classic in gestation?" (4/5)
Callan Boys sat in the Good Food reviewer's chair this week, putting The Old Fitzroy Hotel through its paces. While the decor hasn't changed, under new owners and with chef Nicholas Hill (ex Sepia, The Ledbury) on the burners it's become a bona fide food destination. "There's often a puff pastry pie on the carte that might be filled with smoked mackerel or rabbit and bacon. Roasted chicken and artichoke pie is pitched to serve two but could probably feed four. The thick and fragrant filling is perfect if you're feeling a little dented, and its accompanying chicken fat and yellow wine sauce is so silky and delicious you could be freebasing hollandaise." (14/20)
Gemima Cody reckons you're better off going for the menu "wallflowers" than the luxury items at Sun Kitchen on Albert Park Lake, which she reviewed for The Age Good Food. "Chef Vince Lu's menu can be lavish, but it's also light, refined, lovely. Thick chilled ribbons of translucent mung-bean noodles are delicate jelly snakes vibrating in their fiery, fragrant Sichuan oil with hits of sesame and fresh green onions. Xiao long bao present with perfect symmetrical pinches, the broth surrounding the gingery pork mince inside is subtle, but sticky and deep as the ocean." (15/20)
What's to come...
Noosa Food & Wine Festival: 16-20 May
A night in Cyprus, Barzaari Chippendale: 22 May
End of harvest party, Unico Zelo: 31 May
Good Food Month Melbourne: June
Winter Fire Festival, Orange: 2-4 August
The Curated Plate, Sunshine Coast: 8-11 August
#TheCruHack... Working with influencers
Brittany Smith from our marketing team, and resident social media whiz, shares her tips on the importance of brand alignment and relationship building with influencers.
"Only 4 per cent of people trust what influencers say online, which means it's important, more than ever before, for brands to be aligning with influencers who truly represent their values. Part of the problem lies when brands use a large pool of influencers to post one-off promotional content; audiences see straight through this strategy. Relationship building between the brand and the influencer is the only way to validate authenticity of these promotions. When you work with an influencer on a long term basis, you are able build trust with their followers and become a natural part of their story." ‘