The chef aiming to change the way we think about Australian ingredients. delicious.on Sunday
Merivale's Italian style coming to Rozelle with Totti's moving into The 3 Weeds. Broadsheet
How to get the best from your sommelier. Good Food
Is this Melbourne's most expensive seafood dish? Gourmet Traveller
Get those shrimps off the barbie: Perth vegan takes neighbours to court. The Age
Travelling by air with a MacBook Pro? Check the new airline rules. Traveller
The untold story of the Master Sommelier exam. Good Food
Bottle shop to barber at The Old Clare Hotel, all for a good cause. Broadsheet
Father's Day by the numbers (according to TheFork). Daily Telegraph
Yellow among finalists for Good Food's wine list of the year. Good Food
Sake and other stories. What's pouring in restaurants right now. Good Food
The top 50 bars in Australia, according to industry experts. Wineslinger
Inspired by land and sea: chef Tom Haynes at Bea. The Australian
Marriott, the world's largest hotel chain, is banning small toiletries in all its properties. Condé Nast Traveller
Marco Pierre White under fire for saying men cope better with kitchen stress than women. The Guardian
Sustainability is not just a buzzword for the world's best chefs. Condé Nast Traveler
John Lethlean reviewed Rick Stein at Bannisters in Port Stephens for The Weekend Australian Magazine. "Small, sweet and quite excellent salt-boiled Mooloolaba king prawns are served classically, on ice, in an alloy dish with a mustard mayo and lemon cheeks. We could be anywhere on the Med, except the prawns wouldn’t be this good. Local (2 Bobs) sourdough is served, belatedly, with whipped butter. And really great house-made linguine – elastic, firm, silken – is simply served, as in southern Italy, with local-ish spanner crab, cherry tomato, parsley and a hint of chilli. It’s all predictable, crowd-pleasing and executed very well." (3.5/5)
Callan Boys checked out Merivale's Little Felix for SMH Good Food. "I imagine beaujolais would be best mates with a perfectly fine terrine that tastes of its parts - pork, chicken and jewels of pistachio - although it could be served closer to room temperature to soften the fats. A balanced steak tartare is conveniently spooned across four fingers of toast while truffled raclette tartine takes comfort snacking to giddy new heights; Sonoma sourdough graced with toe-curling truffle butter, cheese and mustard bechamel, a melting of raclette and fresh Tassie truffle. Mon Dieu!"
Terry Durack reviewed Hello Auntie in Darling Square for SMH Good Food, which he says has come a long way from the Marrickville Vietnamese restaurant established in 2015. "So what do you get when Vietnamese food comes with multiple influences, via a chef who has cooked French, Italian and Japanese food? You get egg noodles with minced wagyu studded with peas and deeply flavoured with tomato, miso, fish sauce and basil under a dust storm of grated grana padano. It's basically Vietnamesed spag bol, and bloody delicious it is, too, the soft, thin noodles carrying a rich, deep sauce jam-packed with umami." (14/20)
Gemima Cody got in a spot of retail therapy with a trip to The Glen in Glen Waverley for The Age Good Food where Jerry Mai (of Annam and Ph Nom fame) has a new eatery, Bia Hoi. "Modelled on Vietnam's low key beer halls, Bia Hoi channels both Mai's restaurants, high and low, but the offering here is broader than either. You can pho solo while someone fixes your iPhone screen, but also cocktail freely and clack tongs over an in-table barbecue with friends." (13/20)
What's to come...
Global Table, Melbourne: until 6 September
Barossa Gourmet Weekend: 5-7 September
R U OK? Day: 12 September
Food & Words Festival: 14 September
Inn Talks at Paddo Inn: 17 September
Martini Month at Barangaroo House: September
Mudgee Wine and Food Festival: 7 September-8 October
Sydney Good Food Month: October
Western Australia Gourmet Escape: 8-17 November
The Cru is reading...
A lovely piece of food writing in The New York Times by chef Clare de Boer, from Manhattan restaurant King, who keeps a diary about the importance of cooking at home and why Sunday lunch is sacred.