This week's Intel is heavy with the gongs and awards from the Good Food Guide 2020, announced in Brisbane on Monday night. Brae in Birregurra was named Restaurant of the Year, Pipit in Pottsville was named Regional Restaurant of the Year, Firedoor's Lennox Hastie was Chef of the Year and Joy in Brisbane was named New Restaurant of the Year. We're especially proud of our clients Yellow, awarded Wine List of the Year, Bar Margaux in Melbourne, which was awarded Bar of the Year and Restaurant Orana in Adelaide which retained its three hats. Congratulations to all the winners.
Who got the Good Food Guide hats? Here's the full list.
The best of the best: the full list of winners. Good Food
Sydney's lock out laws to be reviewed and scaled back. Sydney Morning Herald
Going coastal. Where to eat and stay on the NSW south coast. The New York Times
The Three Blue Ducks touch down in the Maldives. afr.com
Gelatissimo's ice-cream taster - is this the best job in the world? 9Honey
Barangaroo house gets pretty in pink. Broadsheet
Alibi's vegan wonderland. Nourish Magazine
The Three Blue Ducks support action on climate change. We support them and if you do, sign the petition here.
Climate change hits Champagne harvest. harpers.co.uk
Why Fuscia Dunlop loves Sichuan cuisine. Gourmet Traveller
What it's really like to eat your way around the world. New York Times
Gemima Cody waxed lyrical over Brae, which was crowned Restaurant of the Year in the Good Food Guide 2020. "Brae rewards the brave, but for every cliff dive, the recovery landings are pillowy soft. It is a restaurant that likes to push itself, yet it isn't an assault course for diners... Perhaps the main beauty of this set-up is that it isn't just Hunter who improves by year. As the gardens grow in, the flavours deepen all on their own. Two of the three larger savoury dishes are straight from the land. A tumbleweed of tempura greens meets an explosive medley of nubile asparagus, waning broccoli buds and mustardy turnips, all lightly washed with a sharp, crumbly buffalo cheese expressed as a broth." (19/20)
John Lethlean reviewed Etta in Brunswick East for The Weekend Australian Magazine. He loved it. "It’s all spread before us like a Mod-Oz antipasto. There’s tartare, of course: ruby-coloured, dry-aged beef dressed in white soy and preserved kumquat on a base of sunflower cream and a garnish of torn, zingy sorrel. Lemon accents a risotto-like dish of green freekeh cooked in seaweed butter and scattered with fresh broad beans and almond cream. House-made cavatelli – proper pasta – sing like Zucchero to pine mushrooms in garlic, brown butter and fermented mushroom sauce." (4/5)
Anthony Huckstep found fun Chinese dining and a modern take on Shanghai street food at Bund in Barangaroo for delicious. "A plump, sweet scallop, roe and all, comes atop glass noodles in a black garlic butter, and chicken and kimchi siu mai are textural and nicely seasoned. Skewers such as cumin lamb and seven-spice Atlantic salmon make good snacks, while among the larger plates are the signature kung pao chicken with chillies and peanuts or king prawns tossed in XO with asparagus...There’s nothing strictly traditional going on here, but Bund is a lot of fun." (3/5)
David Matthews put the Japanese-Chinese melange of Chase Kojima and Victor Liong's Chuuka through its paces for Gourmet Traveller. "Tenshindon, one of many glorious entries in the eggy rice canon of Japan, is another. In its straight form, it's a base of rice topped with a crabmeat omelette and covered in a thick sweet-sour sauce. At Chuuka, that rice is stir-fried with Japanese XO sauce – made on a base of dashi and scallop – and the broth, which has raw egg and blue swimmer crabmeat folded through, is topped with coins of sashimi scallop. It's rich, decadent and extra saucy. It probably doesn't need the XO, but when was this a question of need?"
What's to come...
Sydney Good Food Month: October
Rosé on the lawn at Chiswick: 3, 10, 17, 24 October
Pinot Palooza: 12 October
Inspire19 leadership summit, Jeanine Bribosia is speaking: 14 October
Yellow Presents... Clayton Wells @ Yellow: 14 October
Aria 20th Anniversary Dinner: 23 October
Pier @ Cirrus: 29 October
Western Australia Gourmet Escape: 8-17 November
The World Gourmet Symposium: 14 November