Social enterprise Two Good selling 100% recycled wool blankets, designed by Sarah Wilson. Buy one and they'll give one to a woman in need. Daily Telegraph
What Mother's Day means for these women with hospitality in the blood. The Fork
Demand for Australian wine may outstrip supply. The New Daily
Step outside your culinary comfort zone. Here's how. Good Food
Crown Sydney restaurant line up heats up. Good Food
Andrew McConnell to open new restaurant in Melbourne. delicious.
Jonathan Barthelmess to open a second restaurant in Brisbane. delicious.
The buffet is back. Here's how to DIY with style. Good Food
Fäviken is closing. Here's why. LA Times
Bourke Street Bakery opens in New York, finally. Eater
How to shop cook and eat in a warming world. New York Times
David Chang X Chrissy Teigen food shows. The A.V. Club
Deconstructing Australia’s Most Instagrammed Dessert. NY Times
The rise and rise of wine in a can. New York Times
How to avoid a hangover. The Times
John Lethlean reviewed Barzaari, Chippendale for The Weekend Australian Magazine. "The meal is a primer for the flavours that bind the Middle East... It’s creatively interpreted, too, without losing sight of its roots; if you like food from Egypt, Greece, Lebanon and Turkey, you’ll like what they do here. Things like the tiropitakia, dainty little brik pastry tubes filled with tangy soft feta, a plug of burnt honey and fava leaves sprouting from the top like flamboyant, verdant green pocket silks. There’s a lot of pleasing crunch and sweetness juxtaposed with acid, and it works really well. It’s there again with baby cinnamon-fragrant pastilla – filled with duck – served with a moreish puddle of date and almond dipping sauce." (3.5/5)
Anthony Huckstep reviewed Kitchen by Mike, newly opened in the Sydney CBD, for delicious. (3/5). "A typical lunch could see your plate stacked high with wonderfully smoky wood-fired roast chook with harissa and fioretto cauliflower. Fillets of rich, oily blue mackerel are topped with tapenade and nicely balanced on a bed of rocket and fennel. It seems the new pine mushroom season is going to be a cracker – and here they’re given time by the fire and lathered in a curry butter. It’s the dish of the day. A cabbage, apple and walnut slaw is a bit pedestrian, but a kale spin on Caesar salad is surprisingly pleasing." (3/5)
Terry Durack wondered how you'd make a vegan tiramisu. So he asked the chefs at Peppe's in Bondi, which he reviewed for SMH Good Food. . "Co-owner Grace Watson's clever recipe calls for sponge cake – made with soy milk, self-raising flour, sugar and vegetable oil – which is soaked in espresso syrup. The cream is made up of soaked cashews, coconut cream, maple syrup, espresso and vanilla, and the tiramisu is finished with dark cocoa powder and 78 per cent chocolate. It may not have that pillowy, creamy ripeness of the traditional mascarpone-based tiramisu, but it's sweet, rich and giving." (14/20)
Gemima Cody reviewed neighbourly Brunswick East restaurant Etta forThe Age Good Food finding "a whole lot of wine smarts" under owner Hannah Green. Always a good offering, it's lifted a notch with new chef Charley Snadden-Wilson. "His take on ubiquitous stracciatella stacks the creamed mozzarella curds with chilled leeks and chilli-flecked fried breadcrumbs. It is a dish that makes itself heard. But he's happy to just let a skate wing be its best self, golden-crusted, tender-bellied, with a scatter of garlicky chickpeas poached in fish stock and cime di rapa to close." (15/20)
#TheCruHack... Know the services you need
Our General Manager Shannon Blanchard shares his tips on identifying the services your campaign needs.
"When you are developing a campaign for your venue, product or destination, it is vital that you understand the services available to you, be that PR, marketing or social media. Gone are the days where a campaign can rely on just one service. For example you may primarily need PR to build awareness but if your marketing and social media channels aren't aligned with the PR messaging your audience may be confused as to what you are selling."
What's to come...
Monster Mash, Monster: 9 May
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