Andrew Hardy launches Ox Hardy wines. Gourmet Traveller WINE
MasterChef judges 'shock' departure has been years in the making. The Sydney Morning Herald
Luke Nguyen back in Sydney to take over the kitchen at the reinvented Botanic Gardens restaurant. Good Food
Sydney restaurateurs who went bust in three months blame award rates. The Sydney Morning Herald
What is lab meat, exactly? Gourmet Traveller
Australia's three best farmer's markets, according to the Harvey Norman Produce awards. delicious.
New York's most powerful restaurant marriage has come to an end. The New York Times
The problem with Gordon Ramsay's new television show might just be the chef himself. Eater
Behind the demise of Dean & Deluca. Eater
Plant-based persuasion: will the trend fizzle or can it evolve into a sustained reduction in beef-eating. Forbes
David Chang in a tiki state of mind. Eater
First American outpost of Aussie brewery Little Creatures opens in San Francisco. Eater
How the food industry (in Britain and elsewhere) is abandoning Fairtrade, and what it means.The Guardian
Chef's Table gets the parody that it deserves. Eater
When two Australians took over a legendary New York cafe, the locals turned on them. And then they loved them. The Sydney Morning Herald
John Lethlean found a little 'Rae' of sunshine in Byron Bay for The Weekend Australian Magazine. Under new ownership, Raes on Wategoes has a new chef, undergone refurbishment and has lost its apostrophe. "Good news is that Raes has lost none of its charm...there’s now exceptional food; Italian food with a contemporary, coastal sensibility. Food that’s clever, yet easily understood. Food that’s awfully delicious. I’ll think long and wistfully about Raes’ slightly emulsified yellow cherry tomato and chopped Ballina prawn tagliolini – perfect house-made pasta – served with two exceptional grilled prawns on the side, a dish that would look right in the best Italian restaurants we have. The bush tomato pangrattato and sprinkling of briny local bottarga take a 10 to 11." (4.5/5)
Terry Durack visited 6 Head, the first tenant at the historic, revamped Campbell's Stores in The Rocks, for SMH Good Food. It is named for the six head of cattle brought with the First Fleet. "I'm here for the Collinson & Co tomahawk steak, a massive rib-eye on a long, glorious arc of bone... It's a good reminder that a ridgy-didge, dry-aged, grass-fed steak is a great luxury. Given the heritage site doesn't allow open flame, the custom-made grill does a top job of getting a good crust on the outside, and the wreaths of rich fat throughout are like a sauce in themselves. It's precisely cooked between rare and medium-rare as requested, and carved expertly and with due ceremony at the table." (14.5/20)
Gemima Cody reviewed Maha East, for The Age Good Food. "Taramasalata? Present. But here the whipped fish roe, cult snack of now, is thick as clotted cream and piped into fried buns scattered with dill and Yarra Valley trout roe, like salty, fishy bombolini... So far, so fun. Then comes gnocchi. Delia loves this dish, with its saffron-honey 'tagine sauce' that reads slightly sweet and spice-fragrant in the vein of Japanese curry. To our group, the texture play of fried chicken against the gnocchi remains puzzling no matter how long we squint at it... The cultural collisions are a new move for Delia, who is manning the kitchen himself and reasons he shouldn't have to stay in one lane. It's a bold move that comes with wins, draws and losses." (13.5/20)
What's to come...
Orange Winter Fire Festival: 2-4 August
Chiswick Truffle Dinner: 7 August
The Curated Plate, Sunshine Coast: 8-11 August
Seafood Series with Lennox Hastie and Rick Stein at Bannisters Port Stephens: 11 August
#CookforSyria event at Nomad: 12 August
Inn Talks, Paddo Inn: 13 August
Global Table, Melbourne: 3-6 September
Western Australia Gourmet Escape: 8-17 November
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