Jock Zonfrillo is in the news in a big way this week. He's bringing Orana to Sydney for a month-long residency. Gourmet Traveller
Late-night Parisian bar, Bar Margaux, is open. delicious
Don't be fooled into thinking that being vegan hurts no animal. An extract from Matthew Evans's compelling new book. The Australian
The reasons why so many Sydney restaurants are closing. Good Food
George Calombaris's Press Club closes and Elektra arises. Good Food
No space for legends. What happens to the Best of the World's 50 Best. And is it fair? Food and Wine Gazette
How much does it cost to dine at the World's Best restaurants? delicious
Mark Wahlberg might want to stick to acting over burgers, according to The Guardian
Chef Gaggan Anand resigns from his eponymous fine dining restaurant Gaggan. The Straits Times
Meet Wolfgat, the other best restaurant in the world. New York Times
Eater burns 'Burnt' movie.
Bourdain Day. More tributes to Anthony Bourdain on what would have been his 63rd birthday.Grub Street
John Lethlean was at Yagiz, Melbourne, for The Weekend Australian Magazine. "After a slow start in 2018, this corner joint has found its audience: progressive cooking with Turkish spine is having a moment in Australia... Tarama, served with little bread buns, is super-light, almost mousse-like, and crowned with spanner crab mayo, trout roe and a few micro-succulents. It’s intense, rich. A bit posh. Lamb rump “sis” – or kebab – consists of crusty, charcoal-grilled, marinated meat pieces served with gently pickled shallot, baby cucumber, red chilli and hung yoghurt. Difficult not to love. Ballsy." (3.5/5)
Terry Durack reviewed the rebooted Nour in Surry Hills, for SMH Good Food. "Once a person has had warm hummus, it is unlikely they will ever go back to the stuff straight from the fridge. And once they have had warm hummus with a spoonful of stewy chicken bits (heart, liver, leg) on top, spooned into small, tender folds of saj, unleavened yoghurt flatbread with crunchy radishes and pickles, it's a done deal... Nice reboot, Nour. By digging deeper into the riches of Middle Eastern cuisine and reworking them with respect and relevance, you've brought something new to the table." (14.5/20)
Gemima Cody found "troubled package" at newly opened Akaiito on Flinders Lane, for The Age Good Food. The drinks were overpriced, the service lacklustre but there were some stellar moments with dishes including the sashimi. "This is, unquestionably, a good time for fish fans... Kingfish belly is simply scored with a million paper-fine cuts so a flash flaming catches the edges to caramelise its fats. Salmon, finished with an olive oil and truffle notch, is a fruity, floral surprise." (13/20)
What's to come...
A1 & Friends 'Lawyers, Guns & Money' with Victor Liong: 24 July at A1 Canteen
Aria x Amaru Collaboration Dinner: 8 July Aria (Sydney), 15 July at Amaru (Melbourne)
Inn Talks, Paddo Inn: 9 July
Winter Fire Festival, Orange: 2-4 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
#TheCruHack...Get your image(s) right
Our marketing account manager Biarta Parnham talks about the importance of imagery for any business.
"The power of images in modern communication is indisputable, so it’s more important than ever to have a quality suite of imagery that you can use to showcase your offering. Whether you’re looking to promote your brand through social media, public relations, digital marketing, partnerships, advertising or traditional marketing, there are plenty of ways to use images to show what’s unique about your brand. It’s worth investing in a photographer who suits your style and topping up your bank of images every 6-12 months, depending on how frequently you change your dishes or update your products or services."