Posts Tagged ‘food’

Taste of Sydney 11-14th March 2010 Centennial Park

Tuesday, March 9th, 2010

Taste of Sydney, the foodie event of the summer, is returning to Sydney this March 11-14, 2010 even bigger and better than last year. Sydney’s top chefs, the finest artisan producers and discerning gourmands will be mingling in the beautiful surrounds of Centennial Parklands.

The hardest decisions at Taste of Sydney will be what to eat and where to head! Where else can you sample an entrée from Marque, a main from Aria and a dessert from Bécasse? At Taste of Sydney, discover a tasting menu of 50 dishes from the city’s finest restaurants. Over 4 days, Centennial Parklands is transformed into a culinary haven where visitors will have the opportunity to dream up their ultimate degustation menu while discovering fine wines and specialty food and drink at the Taste Producers Market.

Taste Kitchen

Watch the professionals in action. Sydney’s award-winning chefs will conduct cooking demonstrations, sharing the secrets of their favourite dishes and offering tips and advice for those who are serious about food.

Want to know the tricks of the trade from the experts? This is where to do it.

Purveyors will also be on hand to unveil the latest food trends and talk about where to source the best produce. 

Taste Sydney 2009

Join one of the many featured chefs for a chat over a glass of wine and canapes. Find out how Mark Best of Marque Restaurant began his career and quiz Giovanni Pilu of Pilu at Freshwater on where he finds the best seafood. Perhaps Miguel Maestre of El Toro Loco will reveal the secret to a good sangria.

Taste Wine

Whether you are a complete beginner or an experienced wine connoisseur, polish your palate with the wine experts, wine producers and sommeliers at this showcase of the best red, white, sparkling and dessert wines.

Sessions include a Chandon sparkling masterclass, pinot at 10 paces and sommelier showdown.

Producers’ Market

More than 100 food and drink stalls will be dotted around the park showcasing wine, beer, meats and many other speciality foods. Suppliers include McGuigan Wines, Pukara Estate Olive Oil, Movenpick of Switzerland, Bultarra Saltbush Lamb, Yarra Valley Dairy and Sparkle Cupcakery.

World-class cuisine

Mini kitchens from 16 restaurants will serve miniature versions of their award-winning dishes, some traditional favourites and enticing new offerings.

Celebrity chefs

Many chefs wear more than one hat these days, spreading their talents to television shows and writing books. Among the famous faces will be Aria’s Matt Moran and Guillaume Brahimi, who heads up Guillaume at Bennelong.

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Birthday Week at Hostec

Monday, March 1st, 2010

Last week, was an especially joyous one at Hostec. We celebrated the birthdays of Niz and Jemma. On Thursday  afternoon, the Hostec crew sauntered over to The Office Hotel on Kent Street where we had a nice birthday lunch for Niz. The menu had classic favourites, and I had my usual the steak sandwich and chips.

That evening, the celebration continued with drinks at Establishment Bar. It worked out perfectly because it was ladies night, which entitled women to two free glasses of champagne. We exchanged jovial conversation over drinks. The ambiance was very sophisticated with the cool sounds of light jazz and house music. People were dressed from all walks to corporate to nightlife glamour. It was such a great day to celebrate with the Hostec crew.

The celebration continues. That Saturday, a few of us went out for Jemma’s birthday. We had a pre clubbing dinner at the Ivy Bar and made our way over to Club Retro. The floors had different themes ranging from 80s to 90s music. My favourite was the 80s floor, as most songs in this decade were great. We danced the night away and that was the end to such a festive week.

Yours truly,

Yewande

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Day in Sydney City

Monday, February 22nd, 2010

Chocolate Souffle at Max BrennerI have not explored Sydney much but this Saturday, I decided to be a little more adventurous and see what the city has to offer. A few co-workers and I headed to the city to catch up over food and beverage. Amanda, a former intern for Hostec, also from the United States suggested we go to the Bavarian Bier Café for a Saturday afternoon lunch.

The ambiance of the restaurant was wood deco and unlike most restaurants had long wooden tables with up to forty guests at one table. I was confused as to where we would sit but then I looked up and saw some booths. We sat there and I peeked through the menu. There were so many specialties straight from Bavaria, but I was not so daring and just took the lunch special which was a “Poached Chicken Breast” with a side of chips. It was delicious and had a colourful platter surrounded with so many vegetables (tomatoes, celery, and even vegetables I did not know the name of.)

After our lunch, two other co-workers came down to join us. One happened to be another Amanda and the other was Nick. Unfortunately, Nick could not stay too long and left after one drink. After our stint at Bavarian, I felt like having chocolate. Both Amandas suggested we go to Max Brenner, a popular chocolate bar in Sydney. I know that there is one in SoHo too, but I never really thought about going there. When we went in it was a chocolate paradise, there was chocolate in tubs, and just chocolate everywhere. I wanted everything on the menu, but just settled for a chocolate soufflé with ice cream on the side. It was filled with rich chocolate goodness inside, and I enjoyed it so much.

After, our day ended early because of the heavy rain outside. I felt like I was in London instead of the Sydney.  It was quite an enjoyable day and I am looking forward to frequenting Max Brenner when I return to New York.

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World’s Best Restaurant to Close!

Wednesday, January 27th, 2010

Ferran Adria, El Bulli

Repeatedly crowned ” The World’s Best Restaurant”, El Bulli will be temporarily closed in 2012 and 2013. Famed chef Ferran Adria, often referred to as the dean of molecular gastronomy, announced the closure on Tuesday. The restaurant traditionally closes from mid-December to mid-June so he and his staff can develop new dishes and techniques. “With a format like the current one it is impossible to keep creating,” Mr. AdriĂ , 47, told reporters at the gastronomic fair Madrid Fusion.

Adria’s kitchen laboratory is famous for creations like liquid ravioli; caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; and Parmesan snow. They are astonishing and often baffling technical accomplishments that have garnered many disciples and set trends in restaurant kitchens worldwide.

The 2012-13 stretch “will be devoted to think, plan and prepare the new format for subsequent years,” the restaurant said in a statement. “During this time, all the know-how about elaborations, techniques and styles acquired after 30 years of creative research will be analyzed, and the results of said work will be compiled” in a comprehensive encyclopedia.

El Bulli is not closing down – it will be back in 2014 and when it re-opens it will be different.

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Hostec students rub shoulders with the godfather of French cuisine!

Friday, January 22nd, 2010

This week world renown godfather of French cuisine and founder of the famous Roux Scholarship, Michel Roux (Senior) was in Sydney as part of Cuisine NOW.

As part of Cuisine NOW, Chef Roux participated in a selection of activities including Masterclasses, Chef in the City lunches/dinners and a spectacular Gala Dinner.

Chef Roux of 3 Michelin star Waterside Inn in the UK, was a special Guest Chef at Altitude Restaurant at the 5 star Shangri-la Hotel, home to a number of Hostec Commercial Cookery students. Not only are our students getting hands on experience in one of Australia’s leading restaurants, they were sharing the kitchen with one of the most respected, and well known Chef’s in the world!!

A big congratulations to our students, and please feel free to pass on any secrets Chef Roux may have shared with you.

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Hostec give Ripples the tick

Monday, December 7th, 2009

On what was a beautiful Sunday for brunch, one of our resident reviewers experienced the pleasure of fine dining at Ripples Sydney Wharf yesterday. Part of the Aqua Dining group, the secluded location was ideal for indulging in champagne and great food. The contemporary Australian menu with an French twist had a wide selection of items to choose from for the group of 12 hungry diners. Their signature famous crisp-fried fish and chips proved to be a superb choice - well cooked and the ideal size. Other menu items which proved no disappointment included duck liver parfait with cranberry jelly, onion marmalade & pickled prune – the pan seared ocean trout fillet with farmers side style salad, grilled pork toulouse sausage and as a dessert burnt lemon tart, lemon curd bombe alaska & macadamia  toffee.

However Ripley’s was not without its’ flaws. The spiced mussels proved a bad idea as two serves were sent back to the kitchen and deemed unacceptable to eat. And on such a beautiful day it was disappointing to be in an extremely windy and shady spot where the group were reaching for cardigans and getting chills.

Other restuarants from the group include Aqua Dining located in North Sydney, Ripples at Milsons Point, Ripples at Chowder Bay and Ripples at Whale Beach. For bookings or enquiries at Ripples Sydney Wharf the contact number is 02 9571 1999.

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Hostec raves about Bondi Pizza Bar

Thursday, December 3rd, 2009

One of our resident Hostec reviewers last night popped into Bondi’s latest edition to the strip, and what a place! Bondi Pizza Bar, located in the heart of Bondi is not to be missed. Greeted with warmth and seated immediately, it was easyto feel relaxed and get into the swing of the evening. The drinks listed was attended to first with a ”True Cosmpolitan’ on the cards for the girls. Delicious. Next - to the food. A great variety of pizzas were available including the ‘Chicken pancetta’ with bacon, scattering of cheese, BBQ sauce and parsley and ‘The Italian’ for a more traditional pizza which included Spanish sausage, tomato sauce, cheese etc. The best pizza in Bondi without a doubt. But don’t be fooled by the name of the restaurant, the menu also includes a variety of salads, vegetarian dishes and other assorted main meals. While the pizzas were too filling to attempt dessert, it was indeed tempting to divulge in the ‘Chocolate Pocket Pizza.’ Maybe next time….

Bondi Pizza Bar gets a huge 10 out of 10. Great food, great location, great services and great atmosphere. If you’re interested in checking it out give them a call on 9365 6500 and head down to Bondi. Seating is available both inside and out.

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