Bianca Johnston is the first woman and the first Tasmanian to win Appetite for Excellence Young Chef of the Year. Read about all the winners. The Australian
ZA ZA TA opens at Ovolo The Valley in Brisbane. Broadsheet
Manly is getting a new whisky bar. But you have to find it first. delicious.
Good Food Guide Awards to be held in Brisbane for the first time. Good Food
Can eating dark chocolate lower the risk of depression? Good Food
Game, set, match, dinner. Restaurants line up to serve at the Australian Open. Good Food
12 things that don't belong on a pizza. Good Food
Mitch Orr heads to Da Orazio in Bondi. delicious.
Cantonese for one night only: Clayton Wells hands over Automata's pans to sous chef James Tai for Broadsheet Kitchen. Broadsheet
Jamie Oliver opens up about the demise of his restaurant empire. The Times
The new and improved Raffles Singapore. Gourmet Traveller
Google takes snacking very seriously. Fast Company
A multimillion-dollar makeover, old school hospitality, a worldly wine list and contemporary French dishes. Anthony Huckstep visited Potts Point's new brasserie, Franca for delicious. "Lightly smoked swordfish is a delightful textural treat sharing the plate with swordfish brandade, radishes and witlof. It’s a lovely dish, but had us reaching for the sea salt to let it sing. A spin on a Niçoise with olive tapenade, grape tomatoes, dried egg yolk and tuna sashimi is a neat idea, though I’m not convinced it’s better than the classic salad done well. Florets of Romanesco broccoli and cauliflower purée make a nice base for beautifully pearlescent John Dory, while the big-flavoured ruby-red wagyu bavette served with fresh peas, shallots and jus is pretty hard to fault." (4/5)
Terry Durack also visited Franca for SMH Good Food's take on the unconventional French brasserie. "Desserts are a real strength as pastry chef Travin De Hoedt (Bennelong, Black Bar & Grill) riffs on the brasserie theme without ever losing form or foundation. An upside-down apple tarte tatin is caramelised and fruity and a passionfruit souffle is textbook light and almost foamy, playfully topped with popcorn ice-cream and crisp, caramelised popcorn. The weekend brunch is another strength." (14.5/20)
John Lethlean was utterly content with his trip to The Argyle Inn, located in the NSW Southern Highlands for The Australian. "So let’s paint a picture. Snacks are at the bar – a slab of marble worthy of a Roman mausoleum; a fire blazing; the sun has surrendered to bleak, cool night. A special local riesling is in my glass and I’ve got the bread, house-made cultured butter, just-seared, dark and fleshy tataki style beef, beetroot-cured ocean trout, pickled beans and cornichons and turmeric-tinged house sauerkraut. Plus a bowl of summer’s last tomatoes, quartered, sprinkled with pungent herbs (parsley and tarragon), quality olive oil, seasoning and a healthy splodge of snowy Holy Goat fresh curd, the country’s best fresh cheese. The crockery and cutlery is vintage; the linen stiff. Man oh man." (4/5)
Gemima Cody visited Jessi Singh's latest venture Daughter In Law, forThe Age Good Food. "Singh's philosophy is that if they go hard on every part of the package, and miss with one thing, diners will hopefully like something else. I like but don't love the crumbed, hung yoghurt, infused with green cardamom and fresh ginger and awash in a bright beetroot sea. But the enormous, lightly spiced tandoori prawns are a rare example where the heads and tails are rendered crunchy and crackling-like instead of acrid and charred." (14.5/20)
What's to come...
The Curated Plate, Sunshine Coast: 8-11 August
#CookforSyria at Nomad: 12 August
Inn Talks, Paddo Inn: 13 August
A night in Jordan at Barzaari Chippendale: 14 August
Maker Space & Co Market at The Old Clare Hotel: 25 August
A1 & Friends Kiwi Clam Bake at A1 Canteen: 26 August
Global Table, Melbourne: 3-6 September
Western Australia Gourmet Escape: 8-17 November
#TheCruHack...The business of influencers
Our account manager Brittany Smith says that it's business time for influencers:
"At The Cru, we consider the best brands and people to work with for each client. Sometimes, this may mean engaging with influencers. As with any industry there are people who bring passion and professionalism to what they do and who offer value to other brands, and there are people who are in the 'business of influencing' for the wrong reasons. The recent changes made to Instagram, hiding the number of likes a post receives, is a call for influencers to step up their game. Over time, it will become apparent who those professional influencers are, and who isn't meeting the mark. Ultimately, it's about respecting your 'influence' but also respecting the business you're working with, being clear and concise on the value you will add and why you feel genuinely passionate about working together. Show people value, don't get greedy and the influencer industry just might hang in there."