Tapping indigenous food the right way. The Australian
Din Tai Fung's technicolour dumpling to celebrate Vivid. delicious.
Heston Blumenthal's Fat Duck group to endorse Murray Cod. The Australian
Cucina Italiana 101. Good Food
Gin olives, gin butter, gin caviar, anyone? delicious.
Serge Dansereau to stay on at Bathers' Pavilion. Good Food
The case of the instagrammer and the Melbourne cafe. Hospitality Magazine
Jamie Oliver's restaurant empire collapses. The Guardian
Spanish chef and humanitarian José Andrés has claimed the inaugural American Express Icon Award from World’s 50 Best Restaurants. Fine Dining Lovers
Should restaurant reviewers have star ratings? LA Times
Opinionated About Dining releases their Top 100 lists for 2019, with The Willows Inn from Washington state at No. 1.
John Lethlean was less than impressed with Uma in Perth for The Weekend Australian Magazine. "The issues range from niggles to roadblocks... A dish that promises 'charred radicchio' but arrives as part of a wet, messy salad devoid of any relationship with the chargrill. A reference to 'caramelised sweet potato', which is nothing of the sort... Oh, and a long blond hair in my prawns. I’ve been waiting 23 years to say, 'Waiter, there’s a hair in my tiradito de camarones'." Ouch. (2/5)
The magic at est. comes from just letting things happen writes Myffy Rigby reviewing for SMH Good Food. "It's the baby snapper that wins it for me. Two plump little fillets bathe in yuzu kosho butter, scattered with crunchy toasted barley. It's elegant in its simplicity, with just a hint of spicy heat around the edges. And check that rosy squab, its tender young pigeon breast evenly scarlet, and crisp leg (claw on, naturally) a deep blush. To the side, fresh peas, each perfectly halved (I pity the chef who has the job of making sure each is uniformly split). The whole is brightened and soured with slices of quandong." (16.5/20)
Gemima Cody was at Agostino's, the wine bar attached to King and Godfree in Carlton, for The Age Good Food. "Classic dishes are more airbrushed than drastically altered. Plush slices of culatello, the sweetest part of the pig's haunch, come with shaved and lightly salted persimmon, a tart, smart hat-tip to melon and parma ham. Bullhorn peppers, sweet and intensified by a slow roasting, are dressed with a little balsamic, a thick wedge of fresh cow's milk squacquerone cheese and basil, like autumn's answer to a caprese salad. Buttery pine mushrooms, some of the few to have grown this season, play fruity back-up to perky tortellini filled with a luxurious parmesan and mushroom goo." (15/20)
What's to come...
A night in Cyprus, Barzaari Chippendale: 22 May
Vivid Sydney: 24 May-15 June
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
#TheCruHack... Putting it in print
Our content director Sally Webb tells you why should consider self-publishing.
“From custom magazines to self-published books, printed content is back, in a big way, and it could be exactly the right marketing tool for your business. When you self-publish you are completely in control of the content you include, the creative team that produces it and the timing of publication. A book tells your brand story in depth and can provide rich content to use across your other channels. Our content division has extensive experience publishing award-winning lifestyle titles especially cookbooks and we’re currently working with social enterprise Two Good to publish its first cook book using recipes from the chefs who have become part of its community. Print is back, although we never thought it went away.”