Justin Hemmes counts his billions. The Australian
The Bridge Room to close its doors. Good Food
And The Press Club too. Broadsheet
Four Pillars Gin will join Lion. The Australian Financial Review
The secret's out: how to make Golden Century's famous pippies. Broadsheet
Kitchen waste is the hot new restaurant ingredient. Good Food
Odette tops the list of Asia's 50 Best Restaurants. Eater
What came out of the Euro food summit. Food and Wine Gazette
Why close a world-famous restaurant? Eater
The NYC influencer that's actually a bot. Eater
The creators of Chef's Table are bringing Street Food to Netflix. Eater
Dan Stock dished up his most excoriating review ever, ripping apart Pretty Boy Italian Steakhouse at the Novotel Ibis Hotel in Melbourne for Herald Sun. It's a must read review. "Pastas come in two sizes, though pity the punter who orders the main tagliatelle for the entree came with enough oil to take it off grid, slivers of damp, flaccid guanciale (cured pork jowl) stretched across the wan pasta like a used letter from France you don’t want to read, let alone eat ($21/29). On this visit, just three steaks are offered, which would make the restaurant’s moniker a bit of a push even if the kitchen could cook them with class. My O’Connor’s scotch, overpowered with pepper and with acrid char marks, was not ($36)." Ouch. (8/20)
Conversely, Gemima Cody had a whale of a time at Gertrude Street's new sake-fuelled izakaya Tamura Sake Bar for The Age Good Food "The pitch of it all is rustic and in cases a little oddball, but everything is fresh and house-made. Whole chickens are broken down and transformed into skewers of skin and thigh, and little wingettes that are a touch chewy but have a nice grill singe. Carcasses become the baseline for a ramen of depth. The breast meat is flattened, panko-crumbed and positioned juicy and golden in a culture war of a dish with fragrant katsu curry gravy and purple rice on one side, but also napoli sauce, a coriander-studded salsa, and parmesan cheese on the other. Strange but alluring." (14/20)
John Lethlean finally came to love Tulum in Balaclava for The Weekend Australian after trying and failing in the past. "Things like a shallow dish of cold, garlicky almond soup with a great puck of roasted kohlrabi in some kind of tangy dressing, crusted with whole-seed spices like fennel, with red-wine pickled red grapes, toasted smoked almonds, feathers of fresh dill (a leitmotif) and parsley oil. It’s a beautiful dish that says plenty about the Tulum approach. Ditto the golden borek, a lovely spice-crusted pastry roll filled with potato, leek and feta, dotted with hung yoghurt and dill fronds, served with pomegranate sauce, a tzatziki-like yoghurt puddle and powdered green capsicum." (4/5)
Thoughtful cooking from an intuitive chef is Terry Durack's verdict on Trish Greentree's fare at 10 William for The SMH Good Food. "10 Bill is a fun place to graze by the glass. A rich, ripe, tropical Unkel Carnival sauvignon blanc made by Rob Burley on the Mornington Peninsula plays well with a super-crisp cracker and a dollop of whipped ricotta covered in Yarra Valley trout caviar. Long-stemmed, violet-bulbed purplette onions rest on 'nduja hummus – chickpeas seasoned with spiced sausage – under a shower of pecorino. Halved ripe figs are cloaked in a thin veil of prosciutto and grilled until juicy, sweet and salty." (15/20)
The Cru congratulates...
Our chef clients, generous CEOs and industry friends who participated in OzHarvest's CEO Cookoff on Monday night, raising more than $2,670,097 (at last count), which will provide 5,340,194 meals to people in need. It's a huge community effort and one of Sydney's fundraising highlights of the year. A special shout out to our clients Matt Moran and Nomad's Jacqui Challinor, the No 2 and No 3 chef fundraisers respectively.
What's to come...
Tasting Australia: 5-14 April
Orange F.O.O.D. Week: 5-14 April
Noosa Food & Wine Festival: 16-20 May
The Curated Plate, Sunshine Coast: 8-11 August