The Cru opens in Melbourne
We’re thrilled to announce the opening of our office in Melbourne, led by experienced communications specialist Alice Dodge (formerly Senior Account Director Red Havas Melbourne, and BLACK and Klick X). We’ve worked in Melbourne for many years, and we have some incredible clients in the city and regional Victoria, including Lake House in Daylesford and Made In The Shade group (The Everleigh Bottling Co., Bar Margaux). With our new major client Food + Wine Victoria, including Melbourne Food and Wine Festival and Global Table, it’s an exciting new chapter for The Cru.
From nomadic feasting to a 2030 vision for food production, technology and innovation: introducing The World Gourmet Symposium. Hospitality Magazine For tickets, click here, and use code TheCru for a 50% discount.
Barangaroo's 12-Micron is set to close. Good Food
Australian fine wine might be about to get a lot more expensive. Executive Style
Eating healthy and dining out - a chore no more. Financial Review
Good Food announces finalists for The Citi Service Excellence Award. Good Food
Good Food announces finalists for Citi Chef of the Year. Good Food
Sydney chefs warming up for the change of seasons with must-try new dishes. The Daily Telegraph
New Restaurant of the Year finalists + can a restaurant survive these days without a signature dish? Good Food
Where to find Sydney's best fried chicken. Gourmet Traveller
Mary's has launched a surprise new outpost in Pitt St. Concrete Playground
Meet XOPP, Golden Century's younger sibling. Gourmet Traveller
London's St John heads across the pond, opening its first international outpost in LA. Eater
The ingredients Ottolenghi uses most. The New York Times
Tacos are Mexico's gift to the world according to this Texan taco editor. The New Yorker
Can a burger help solve climate change? The New Yorker
Pro tip: don't look at the menu before you get to the restaurant. Eater
France dedicates millions to keep its small cafés in business. Eater
The French chef suing Michelin over lost star. Washington Post
Mary's Underground has taken over The Basement Space in Circular Quay and John Lethlean spoke highly of its new French-inspired menu. Writing for The Weekend Australian Magazine, he remarked: "It is such an impressive meal; whoever runs this kitchen clearly has a grounding in cooking fundamentals, and you can taste it. The bosses have provided a marvellous framework for his/her talents, and those of the service staff, too. Plus, there’s a different band every night. Dinner and a show never seemed so attractive." (4/5)
Gemima Cody reviewed chef-restaurateur Scott Pickett's Lupo for The Age Good Food. "Squid-ink mafaldine, those ruffle-edged ribbons, are lit up by a sardine vinaigrette that's low on funk, rich yet sparkly, and crunched up with crisp crumbs and a little bottarga. But the ribbons are soft, while venison ravioli trimmed with gently pickled beets is a fruity, well-flavoured match sunk by the pasta's tough package. The contents of a spanner crab lasagne passes muster, but the shellfish foam enveloping the bowl lacks the ethereal sweetness that stops such sauces reminding you of Boxing Day." (12.5/20)
Callan Boys checked into Double Deuce Lounge for Good Food, a new link in a chain of bar openings in Sydney's CBD. "A 10-strong, $20-a-pop original cocktail list starts with the Slinky Spritz mixing vodka, strawberry, jasmine, lychee and prosecco, and finishes with a Stinger riff incorporating cognac, peppermint and Fernet Branca. It's a little bit Aero Bar, a little bit Mint Slice, and all kinds of silky and delicious. It's a powerful tincture, the Stinger, and one per innings is probably enough... The gun bar team can also rock any classic with class and a Beefeater martini is more bracing than a night swim in Sweden."
Terry Durack reviewed The Prince of York in Sydney for The Sydney Morning Herald. "Look, it's not the world's strongest menu, being stretched across bar, restaurant and nightclub, but there's warm service and good detail, the drinks ace it, and we don't have enough places in town where you can kick on after dinner, much less ones where you can kick on in the same place. Did I just hear the sound of a great big yawning gap in Sydney's nightlife being filled?" (14/20)
Anthony Huckstep was at Botanic House for delicious. where Luke Nguyen's largely Vietnamese menu shows his understanding of all the cuisines of South East Asia. "Seared barramundi lolls in lemon myrtle-infused coconut milk accented with sawtooth coriander and chilli. Lap cheong (Chinese sausage) and egg fried rice is nice, but more pleasing still with the much-maligned suburban staple sweet and sour pork – a dish that never tickled my fancy, until now. Leaning more sour than sweet, here capsicum and pineapple combine with Berkshire pork in a satisfying dish." (3/5)
What's to come...
Martini Month at Barangaroo House: September
Fever Tree Gin and Tonic Festival: 27-29 September
Paddo Inn Doggy Day: 29 September
Good Food Guide Awards: 30 September
Sydney Good Food Month: October
Yellow Presents... Clayton Wells @ Yellow: 14 October
Aria 20th Anniversary Dinner: 23 October
Western Australia Gourmet Escape: 8-17 November
The Cru takes Australia to New York
Last week, The Cru took Australia to New York with a series of fun food and drink events for diners and media across the city. Clayton Wells cooked some signature dishes for aperitivo at Brooklyn's The Four Horsemen and an eight course dinner and bar snacks for more than 70 people at Momofuku Ko; Palisa Anderson served a Thai family feast at Contra; and Laura Carter shared the secrets of Unico Zelo and Applewood Distillery to a crowd of cocktail lovers at newly anointed world's best bar, Dante, and Peppi's Cellar at Gran Tivoli.
We spent time at the Munchies Test Kitchen at VICE HQ, caught up with some of the city's big name editors, and had VIPs at our events including the team from Momofuku, Blue Hill at Stone Barns and Eleven Madison Park.
We ferried curry paste and finger limes across town in suitcases, shared late night Paris-Brest at Frenchette with our chefs, and didn't go to bed before 2am in the city that never sleeps.
For any of our NY dining and drinking tips please email us and we'll share our 2019 list. Hint: King is Manhattan's answer to Sean's Panaroma, Buvette is still the best breakfast in town, the new Pastis is as good for people watching as the old one, and Atla's brunch tacos can not be beaten.
Thanks to our partners AACo and Westholme Wagyu and Tourism Australia for helping us out with amazing produce and getting our chefs over there to fly the flag.