If we don’t change our thinking about pricing, we risk losing our artisan producers. Broadsheet
Flour power: Meet the chef, bakers, millers and farmers seeking to save wheat's bad name.Good Food
Forty Licks brings Vietnamese snacks and street food to the Sydney CBD. Broadsheet
The top restaurants giving indigenous apprentices a leg up. afr.com.au
Have we reached peak oyster price? Good Food
Mainstream brands owning the vegan space. And not everyone is happy about it. afr.com.au
The phenomenon that is Massimo Bottura. Good Weekend
The greed of Uber Eats and Deliveroo and their impact on restaurants. Medium.com
John Lethlean found a little slice of Italy at Totti's in Bondi for The Weekend Australian Magazine describing "a higgledy-piggledy courtyard that looks like a family stopped pressing olive oil, making sausages and feeding their donkey here just last week... It sails towards cliché and then bears away, just in time." He raves about the food. "'Wood-fired bread' is a convex, charry, pizza-like dome of bready excellence. Quality prosciutto; juicy rockmelon sprinkled with dried shiso leaves; creamy, snowy-white burrata with olive oil and a seasoning of shio kombu; loose, extremely good chicken liver parfait with a chive vinaigrette; and fat, fleshy butterflied sardine fillets (absolute beauties) in oil and sliced lemon. No disrespect to the kitchen, but it’s all in the produce." (3.5/5)
Terry Durack found more than just steak to love at Bopp and Tone forSMH Good Food. "Head chef Sa Va'afasuaga and exec chef Jason Roberson soften the steak offering with Mediterranean vibes – cured meat platters, pork and veal tonnato, pipis with fregola. An appetiser of baked mozzarella on lemon leaves comes via Capri with a nice smoky citrusy tang, although the cheese has the firm texture of haloumi, and butterflied Mooloolaba king prawns with garlic, chilli and oregano could have done with less time on the Josper [wood-fired grill]. Three small, whole, precisely scored Hawkesbury River calamari sing with smoke and sweetness, with a pool of black ink aioli and blackened lemon; their spindly cartwheels of tentacles a value-added bonus." (14/20)
Fusion isn't dead, says Anthony Huckstep, reviewing the Korean, German and Mediterranean influenced Soul Dining for delicious. "Slices of raw kingfish and avocado are enlivened with white kimchi and miso, making for a fresh dish of surprising depth. Slender Japanese eggplant is coated in tomato jam and anchovy paste and showered in shaved parmesan. Black sesame and pickled cucumber add earthy and vinegar accents in equal measure to juicy ashed chicken, while al-dente pork jowl – a nice change from the usually wobbly flesh – partners traditional German red cabbage given a Korean twang with powdered soybean." (3/5)
Gemima Cody was at Westwood in West Melbourne for The Age Good Food where Rhys Bennett (ex Dinner by Heston) is rattling the pans. "It's a heavily snack-driven menu, backed by a few self-contained mains (Tuesday is $25 pasta and wine night, and a big local draw), and by day, sandwiches and breakfasts like kippers and eggs. It does not sound like a light, breezy time. We're talking black pudding with fried egg, steak tartare (obviously) and devilled duck hearts. But Bennett has a light touch, and dishes land with polish. Fried terrine is a perfect golden breaded puck, all sticky with luxurious shredded pork cheek inside and crowned with elegant green tomato relish. Cheese and pickle tartlets have perfectly short pastry cases, layered with a mustardy onion chutney, cheddar custard (a little fridgy in flavour one night) and a snowdrift of the sharp cheese." (14/20)
#TheCruHack... Know your tone of voice
Each week you'll be hearing from an expert at The Cru with a hack that can help your business. Our content director Sally Webb is on the soapbox this week.
"How you talk to your audience and prospective clients can be as important as what you actually tell them. Before you even start to market your business, it's vital to define your tone of voice, whether it's 'friendly, unpretentious, welcoming' or 'innovative and edgy'. Define your voice and stick to it across all your communications channels: media releases, website, social media."
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