Do Australian supermarket hot cross buns pass the test? Good Food
Single O has just installed the world's first batch brew prototype. Hospitality Magazine
Carriageworks has announced its massive 2019 food program. Broadsheet
Woolloomooloo's China Doll is opening in Western Sydney. delicious.
A guide to eating your way through Melbourne's neighbourhoods. News.com.au
Watch the exhilarating trailer for Netflix’s ‘Street Food’. Eater
Ruth Reichl’s new memoir is a delicious insider account of the gritty, glamorous world of food culture. Vanity Fair
Christina Tosi gives her 'Crack Pie' a less offensive name. Eater
An ode to the food in Game of Thrones. Grub Street
Welcome to the LA Times new Food Section. LA Times
Terry Durack came back to Caffe Bartolo for its charm, only to find the likeable venue not living up to its full potential, for SMH Good Food. "Good produce is a priority here. The rich, nutty, cured pork is sliced to order and draped softly over figs and buffalo mozzarella, with a long golden finger of gnocco fritto – like a savoury cenci fritter – adding crunch. The specials board lists that Venetian favourite, sarde in saor as a snack; a plump, marinated sardine, with pickled onion, toasty pinenuts and blackcurrants (nice move), perched on a dense, cakey slab of focaccia. Things slow up around now, with a three-quarter-full house. Someone hits the dimmer switch, and closes the wooden venetians, cutting off the world. It feels more like a police lockdown than a subtle adjustment." (13/20)
John Lethlean had a great time at Eliza Food + Wine for The Weekend Australian, a venue that he says has the fundamentals nailed. "It’s the snacky stuff that hits the bullseye most frequently: warm, soft and freshly baked flatbread with smooth, sesame-free hummus with a puddle of parsley oil in the centre; pillowy, almost aerated taramasalata with fritters of excellent barramundi brandade; toasted brioche soldiers layered with a sweet tomatoey paste, pickled silvery fat sardine fillet and fennel and mustard, all producing a marvellous sweet/sour sensation in the mouth. I could have just pushed “repeat” right there.. A jumble of cucumber chunks, cured ocean trout pieces and raw scallop, all in a “champagne” and shallot emulsion, is somewhere between crudo and crude, a little too artless to inspire, yet pleasant enough; a fish-finger-like beef short rib schnitzel, on mayo with a wig of pickled red onion, is pretty rich." (3.5/5)
Anthony Huckstep uncovered the ultimate pub grub at Woolloomooloo’s Old Fitzroy, with their new chef Nicholas Hill bringing fun, delicious classics back to the menu, for delicious. "Of course, don’t expect the ‘food as art’ of his mentor Martin Benn, but there’s a certain attention to detail that elevates this style of cookery to a very satisfying level – and he’s having fun, too. Take his rissole sandwich. Hill’s rendition of the suburban classic sees a light patty partnered with beetroot and cheddar on toasted milk bread. For folk like me who remember the catchphrase of the ABC’s Aunty Jack, “See you round like a rissole”, it’s pretty satisfying to see on a menu and even better to eat. Nostalgia continues with scoffable Scotch egg that spills yolk when sliced, a fetching fish pie of smoked mackerel served with a parsley and anchovy sauce, and a short-rib pasty with bone-marrow mustard." (3/5)
Issan Thai Street Food is taking Thailand’s Issan region to the masses in Melbourne’s Footscray says Gemima Cody for The Age Good Food. "This is accessible, addictive stuff lifted with lots of citrus, chilli and crunch. The tum tard is the best of all worlds and king lunch for one. A silver platter is dropped with a standard som tam at its heart. Far less fishy, the young papaya, peanuts, Thai basil and tomatoes is bashed fresh and still has whole chunks of lime. Around this is a little tumble of vermicelli, crunchy bean shoots, a boiled egg, puffed curls of pork crackling and Thailand's lesser championed but excellent version of fried chicken. It's easy to overlook one of the best soups, listed separately to the noodled versions. Tom saap moo, is a spicy sour pork bone soup, with galangal, lemongrass and coriander doing a fragrant little dance with tender cuts of pork spare ribs." (13/20)
#TheCruHack... Brand Partnerships
Our account director Emily Levins shares her tips on why partnerships are worth your time.
"In a changing landscape where consumers are asking for more from brands, traditional media is not the only option to reach your audience. Through smart and authentic collaborations and partnerships, brands are able to infuse their own story into experiences that give huge access to new and qualified audiences and have lasting impact in the customer’s ambassadorship of their brand."
What's to come...
Next Intel from The Cru: 1 May
Yellow Presents... Jo Barrett and Matt Stone: 30 April
Monster Mash, Alibi: 2 May
Monster Mash, Monster: 9 May
Noosa Food & Wine Festival: 16-20 May
Good Food Month Melbourne: June
Winter Fire Festival, Orange: 2-4 August
The Curated Plate, Sunshine Coast: 8-11 August