Good Food Guide 2020: here are the Regional Restaurant of the Year finalists. Good Food
Aria turns 20 and diners can be part of the celebration. Gourmet Traveller
How restaurants are surviving in a changing market. Good Food
Western Australia Gourmet Escape expands with the World Gourmet Symposium. Fabric Quarterly
Another food delivery service as DoorDash sets up in Melbourne. Hospitality Magazine
Pepe Saya is taking artisanal Australian butter to the world. Sydney Morning Herald
Ovolo named Brand of the Year and Alibi Bar & Kitchen is Restaurant of the Year in hotel industry awards. HM Awards
Why Rick Stein fell in love with the NSW South Coast. Traveller
Lockout laws to be wound back in Sydney CBD. Good Food
Are shiitake mushrooms the future of imitation meat? Startup Daily
Would you drink booze made from stale bread? delicious.
The story behind Victor Churchill, Sydney's famous meat emporium. Local East Magazine
Cheese of choice: how healthy is yours? AFR
How to be an eco-friendly traveller. Urban List
Is chicken parma the "worst dish ever"? Good Food
Just the Java, hold the ambience at Starbucks. Eater
How much do you know about olive oil? Find out here. NYTimes
The gradual takeover of orange wine. The New Yorker
One to watch: The Chefs' Line on Netflix. Eater
John Lethlean got a taste of Japanese-style Chinese dishes when he reviewed Chuuka in Pyrmont for The Weekend Australian Magazine. "The Chuuka ma po tofu uses silken and sheet tofu, an ingredient fundamental to both nations: this is a strictly vegetarian take, with a traditional Sichuanese flavour profile using dried mushrooms and salted black beans for its glossy intensity. One of the most intriguing dishes is their take on tenshindon, a Chuka standard of crab meat omelette on rice with sweet and sour sauce. The base is fried rice with a Japanese XO based on dried bonito and tuna; it’s covered with a spanner crab and egg sauce and layered with raw scallop discs and chive. It’s excellent, something entirely new." (3.5/5)
Anthony Huckstep gave an enthusiastic review of the new Prince of York restaurant in Sydney's CBD for delicious. "Umami-laden spaghetti of spanner crab, basil and chilli served in a bag is a delight, while broccoli lumache (shell-shaped pasta) is made piquant with pickled anchovies. Extra-large tomahawk lamb chops, flame licked and pink inside, play nicely with a neat little raw onion and sumac salad. To finish, among a choice of pies that includes apple, banoffee and chocolate ganache, the lemon meringue has a buttery base and a curd just on the right side of sharp and zingy. With a performance like this, Prince of York could well be the king of York Street before we know it." (3/5)
Terry Durack was at the newly renovated Botanic House in the Royal Botanic Garden for SMH Good Food where Luke Nguyen is now "ambassador" chef. "It's good-looking food... tiger prawn and avocado rice-paper rolls are halved and lined up on a bright green pandanus leaf. They're as light, pleasant, fresh and bland as pretty much all goi cuon, relying on house-made hoisin dipping sauce for a burst of flavour. Jet-black, steamed charcoal buns are dramatic to look at, and again, light and mild of flavour, filled with roasted and flash-fried crisp pork belly." (13.5/20).
Gemima Cody reviewed Tetto di Carolina in South Yarra for The Age. "If there's a little scampi roe sprinkled around the place, the luminous blue bursts of crustacean essence crowning plump, raw scallops also spiked with Japanese citrus yuzu, [chef Matteo] Tine hasn't gone the whole beluga caviar hog. Instead, this is an equally crowd-pleasing menu, raising the bar food bar without diverting too much from its booze ballast ideals." (14/20).
Besha Rodell is back exploring the cities and unexpected corners of Australia. This week she was in the Top End reviewing Border Store to Kakadu National Park for The New York Times. "Border Store sits just outside the Ubirr parking lot. Families sprawl on the patio, eat packaged ice cream bars and swat at flies. It looks like your basic souvenir and snack shop, a place to buy a bottle of water before undertaking the hike up Ubirr. But as you wind through the patio toward the door to the shop, you may notice some tables laden with noodles and aromatic soups."
What's to come...
Martini Month at Barangaroo House: September
R U OK? Day: 12 September
Food & Words Festival: 14 September
Inn Talks at Paddo Inn: 17 September
Fever-Tree Gin and Tonic Festival: 27 - 29 September
Sydney Good Food Month: October
Aria 20th Anniversary Dinner: 23 October
Western Australia Gourmet Escape: 8 - 17 November
#The CruHack...Google searching
Google is changing. Our marketing director Jasmine Cook talks about the future of Google searches:
"Zero-click search is on the rise. More than 50 per cent of Google searches are now zero-click or 'no-click' - meaning the user finds the relevant information to their Google search before clicking on any links. What does this mean for businesses? Well, you can't rely solely on having an excellent website with a healthy Google ranking to attract searchers and convert customers. Your web presence needs to be more comprehensive than that. One way to win at zero-click search is to be on Google My Business, where you can optimise the local business listing which pops up on the right-hand side of Google searches. Optimising your listing is free and well worth the investment of time."