Coming soon: Three Blue Ducks' first Melbourne venue at URBNSURF. Gourmet Traveller
Bennelong is hosting its lamington fundraising drive for the second year. Urban List
After 13 Years, Surry Hills tapas restaurant Bodega is moving. Broadsheet
The Shangri-La Hotel in Sydney has admitted it underpaid staff an estimated $250,000 in wages. The Sydney Morning Herald
The end of the golden age of dining out in America. Washington Post
Sean Brock: putting the rest into restaurants. Fine Dining Lovers
The best cookbooks of the century, so far. The New Yorker
Why Noma's René Redzepi is the most relevant chef of our generation. Vogue India
Debt pile up closes Dean & DeLuca stores. The New York Times
Having the balls to dine alone makes you a better human. Vice
Netflix has a new show all about tacos - out now. Grub Street
Anthony Huckstep visited Osteria Coogee, for delicious. "This newcomer to Coogee delivers traditional family-style Italian fare crafted with finesse and served with a pleasing casual flair, making it a sure-fire crowd-pleaser... With just three offerings per section – starter, entrée, pasta, main, dessert – the menu is succinct, with simple combinations that ensure you can’t go wrong whichever culinary adventure you take... Osteria Coogee continues the boom of genial local Italian, and I suspect it will please residents and seaside tourists alike." (3/5)
Joy to the world, or Brisbane anyway, writes John Lethlean for The Weekend Australian Magazine. "What guests find is a wholesome, refreshing first-restaurant naiveté; nothing too slick or polished, just a couple who have put everything they have into this place. It would be awkward if the food was no good... A palate cleanser of melon granita with jalapeno, grape and baby cucumber discs straddles the divide between meat and dessert amazingly, with acid, stringency, heat and a hint of sugar. So clever. For me, it eclipses a rich finish of Italian meringue, salted Chantilly and Jerusalem artichoke cream." (4/5)
If you're going to call your restaurant Duck & Rice, then they both better be good, writes Terry Durack for SMH Good Food. "With a starting weight of 2.8 kilograms, even a half-duck is a big serve of remarkably tender, long-flavoured duck heaven, served with its own juices and a small bowl of sweetly astringent po lam plum sauce. As for the rice, an odd multigrain version is dull and claggy, and gets sent back to the kitchen. I seriously consider changing their name to Duck & Dim Sum, until a perfectly decent steamed jasmine rice comes along. You could call this Mr Wong Goes to Westfield...But Duck & Rice will do, with the emphasis on the duck." (14/20)
Gemima Cody visited the newly opened late-night Parisian bar, Bar Margaux, for The Age Good Food. "Imagine eight years of dreaming and planning... Imagine planning hefty wines lists, cocktail shenanigans and two menus, one of French bistro classics that sing of your New York heroes and the other an abbreviated supper menu, then finding staff who are both willing and able to execute it until the heady hour of 5am. Imagine doing all of this and the only thing anyone can talk about is your goddamn burger. To be fair, the burger at Bar Margaux, the late-night knees-up from bar heroes Michael and Zara Madrusan with chef Daniel Southern on the pans, is a glorious addition to the canon...The pull is this very over-the-topness, the largesse. Give in. Descend. Enter to the glow of the backbar of Georgian wired glass laminated in taxi cab yellow." (14/20)
What's to come...
A1 & Friends 'Lawyers, Guns & Money' with Victor Liong at A1 Canteen: 24 July
Winter Fire Festival, Orange: 2-4 August
The Curated Plate, Sunshine Coast: 8-11 August
Seafood Series with Lennox Hastie and Rick Stein at Bannisters Port Stephens: 11 August
#CookforSyria event at Nomad: 12 August
Global Table, Melbourne: 3-6 September
Western Australia Gourmet Escape: 8-17 November
Our director Jeanine Bribosia talks about the importance of cultivating specialists.
"We need a lot of knowledge and some pretty varied skills in our team here at The Cru. Over nine years, we've learnt a lot about recruiting for an agency that has a true specialisation and we've come to the conclusion that, as clichéd as it sounds, attitude and passion win out over qualifications and degrees every time. It's why we have ended up with a group of specialists who have come from a huge variety of backgrounds - from restaurant floors, from publishing, from in-house marketing roles, from other agencies.
We need people who want to read, eat, drink, see, and experience everything our clients and industry do. We need them to be inquisitive, to be researchers, to be immersed in our industry. If they do that, we can teach them almost anything else."