The awards season has kicked off in earnest, with delicious. handing out its Produce Awards gongs, The Australian launching its Hot 50 and Gourmet Traveller publishing its 2020 Restaurant Awards in the magazine ahead of its ceremony tonight. The big winners there include Attica (Restaurant of the Year), Paul Carmichael (Chef of the Year), Orana (Sustainability and Innovation), Città (New Restaurant of the Year) and Kylie Kwong (Outstanding Contribution to Hospitality). A big congratulations to all the winners.
So hot right now: Australia's top 50 restaurants, according to The Australian
delicious. announces its 2019 Produce Award winners. Those receiving gongs include: Clarence Slockee and Christian Hampson from Yerrabingin native rooftop farm (Outstanding Native Producer); Alanna Sapwell of Arc Dining in Brisbane (Unearthed Next-Gen Chef); and Tuerong Farm Premium Stoneground Flour (Best New Product).
The couple changing the way Melbourne drinks. Broadsheet
The great vegan 'meat' taste test - how do the alternatives stack up? SMH Good Food
Mars is investing in edible bugs - will you bite? Statup Daily
Raising a glass to Australia's leading women of wine. delicious
The origins of one of Australia's greatest pub meals: the parmi. Broadsheet
A guide to ordering natural wine without sounding ridiculous. Eater
The technology that The New York Times restaurant critic Tejal Rao swears by.
Where would you eat if you didn't have time to live? The Guardian
Momofuku's secret recipe is a 30-year-old CEO. The New York Times
Is bean-free coffee the next meat-free burger? Grub Street
Mario Batali has left the Eataly building. Eater
Anthony Huckstep penned the first review of the Orana residency in Sydney for delicious., and was glowing. "Zonfrillo is deeply immersed in the world of native produce, working with Indigenous communities and researching their food culture through his not-for-profit Orana Foundation... His research, which remains ongoing, is translated on the plate in a 22-course journey. And as much as I’m no fan of the meal being a ‘journey’, you ought to take it... A trio of starters arrive together: fingers of potato damper getting charry over a bowl of hot coals and served with lamb-butter, a macadamia and native thyme soup, and segmented poor man’s orange – like the offspring of pomelo and mandarin wading in a puddle of lamb jus. A rich, albeit delightful departure." (4.5/5)
Anthony Huckstep has been busy; he also reviewed Westfield Sydney's Duck & Rice for delicious.. "With a vibe that recalls the grand days of 1920s Shanghai and a Cantonese menu with a tight focus and a light touch, this CBD newcomer is a boon to Sydneysiders. I’m very particular about dumplings. Whether prawn, siu mai, pork or, the sexiest of them all, xiao long bao (soup dumpling), they all hit my pleasure buttons, but only when they’re good. When a bamboo basket of prawn, bug meat and Chinese kale siu mai lands in front of me at Westfield’s latest rooftop restaurant, Duck & Rice, I know they’re going to be good." (3/5)
Terry Durack visited the refreshed Bea at Barangaroo House for SMH Good Food. "Milk bar memories abound on the dessert menu, with a cute, clever, button-pressing dessert of oozy chocolate mousse with malt and chocolate ice-cream with a side-serve of Milo sprinkles. It's a bit like a chocolate milkshake, only crunchy. And it's worth updating your Caramello Koala memories with Bea's dark chocolate koala filled with a rich, dark, wattleseed caramel. For my money, the new Bea is a more enjoyable place to be, because the cooking is now done 'for' the diner, rather than done 'by' the chef. Big difference. Ain't it always the way – when you just relax and do what you do, you wind up achieving what you wanted in the first place." (15/20)
Gemima Cody reviewed Pretty Little for The Age Good Food finding big things in a small place, "What will you be eating? Like a lot of bench-and-a-few-pans operations, that's a red-hot roll of the dice. The menu offers a la carte or a tasting menu of seven dishes and evolves based on what's in the fridge and what can fit onto a domestic-size hob. Largely that means a menu rich in preserves, and prepped things to be assembled, not cooked. Spanish-born chef Josep Espuga, who has staged his way around some of the world's greats from Mugaritz to Nahm, doesn't seem geographically bound either. Anything could happen. Anything does." (14/20)
What's to come...
Gourmet Traveller Restaurant Awards: 22 August
White Night Melbourne: 22-24 August
Maker Space & Co Market at The Old Clare Hotel: 25 August
A1 & Friends Kiwi Clam Bake at A1 Canteen: 26 August
Wine School 101 @ Fix Wine Bar: 27 August
Global Table, Melbourne: 3-6 September
Sydney Good Food Month: October
Western Australia Gourmet Escape: 8-17 November
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