Beaujolais Nouveau Day is celebrated in France on the third Thursday of November each year. Towns and villages explode in fireworks, music and festivals to mark the release of the year’s wines from the many vineyards that define the country as one of the affluent suppliers of the most exclusive batches to the world. festivities extend to Brisbane hosted by Alliance Française at Newstead House.
The 2019 Beaujolais vintage, will be presented by the owner of Bottli, Nathalie Tacquet whose passion has led her to bring the finest wines of France to Australia with her organisation offering home-delivered discovery packs of French wines, to introduce people to the art of drinking and savouring fine wines.
Beaujolais Nouveau is France’s most famous “primeur” – a young wine that is produced quickly – and approximately 25 million bottles are produced every year. It is bottled only a few weeks after harvest, so the winemakers require special artisanal techniques and yeasts to accelerate the fermentation process. Beaujolais Nouveau is produced using carbonic maceration, or whole-berry fermentation, to preserve the fresh and fruity quality of the grapes without extracting bitter tannins from the skins.
The origins of Beaujolais Nouveau reach back into the 19th century, where it came about as a cheap and cheerful beverage produced by locals to celebrate the end of harvest season. It has since evolved and the celebration has circulated beyond France.
A ticketed event, guests can expect to enjoy two glasses of Beaujolais nouveau, perfectly paired with a chef’s selection of premium cheeses, charcuterie, and other delicacies. WHERE & WHEN:
2019 Beaujolais Nouveau
Saturday 23 November, 4pm to 6pm
Newstead House, Newstead Park, Breakfast Creek Rd, QLD, 4006 Tickets: $65 ($55 for Alliance Française Members)
A superwoman of Chefs, Leonor Espinosa not only heads Leo Cocina y Cava in Bogotá, Colombia at the pass successfully for 12 years, she also runs the Leo Espinosa Foundation which is at the forefront of mentoring and leadership in community programs that combat the norms of organised crime associations.
As a country, Switzerland has ambitions to become climate neutral with zero carbon emissions by 2050 and will be the ones to watch when it comes to innovations in transport, building and industrial technology in order to succeed in this target. So naturally, Schloss Schauenstein in Fürstenau won the award of best practice in sustainability.
Beef with apple mustard
Destination restaurant? Yes, in the truest sense – Schloss Schauenstein is housed in a fairy tale castle in the Swiss Alps. The restaurant and six-room boutique hotel sits in the historic village of Fürstenau, which, with only eight full-time residents, claims the title of the smallest town in the world.
The solo exhibition Heimweh centers on the concept of homesickness, a re-evaluation of Teller’s German identity and his position as a European immigrant to the UK in the midst of the ongoing Brexit uncertainty. Set up as an interplay between large-scale formats and smaller pictures, the exhibition will run until 11 January, 2020. Many of the works are shown in public for the first time.
Global luxury brand MCM and Berlin-based gallery KÖNIG GALERIE joined forces to establish a 3000 square feet exhibition space for contemporary art at the MCM GINZA HAUS I, the brand’s Japanese flagship concept store. With a focus on showcasing a roster of key influential German, Austrian and Swiss artists in Japan, the temporary gallery KÖNIG TOKIO will run multiple exhibitions including internationally renowned artists such as Katharina Grosse, Alicja Kwade, Erwin Wurm and more.
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The MCM Ginza HAUS I is MCM’s concept space celebrating the brand’s heritage of culture, craft and creativity. As an architectural landmark where art, fashion, culture converge and the experiential meet, it is the ideal venue for KÖNIG TOKIO.
The origins of darts reaches back into the fourteenth century, a military pastime which becomes the centrepiece of Brisbane’s newest bar experience opening next month!
Oche Brisbane marks the official Australian debut for the business, after having its spectacular launch in Oslo, Norway in 2018. The Queensland capital will be the launch pad for openings in Sydney, Melbourne, Perth and Adelaide.
“Oche signals the renaissance of the analogue social experience, where the phone is no longer the centre of the universe and instead real-life experiences and relationships are given the priority and attention they have long been denied,” said Welsh born Managing Director, Dayfydd Evans. “We want Oche Brisbane customers to talk, play, taste, sip, laugh and connect, to engage in an age-old game that’s been re-skinned and modernised, supported by a cool checklist of experiences – cocktails, local brews, food to suit, chill tunes, a venue that could tell a thousand tales, and the opportunity to get a little competitive at the same time!”
Evans wanted to create Brisbane’s first “environmentally considerate venue” – there is no cutlery at Oche, minimal coverings of the beautiful brickwork, local produce and brews are given precedence with a rotation of re, waste is carefully disposed of, sustainability across operations is a priority and of course the menus more than cater for vegans and vegetarians.
The best innovation occurs when ideas are social. Head Chef Massimo Speroni from Bacchus Brisbane has maintained prominence for years continually expanding the boundaries of haute couture. He continually leaves us gasping each season with the unveiling of his new menus. As long time fans and diners enjoy the showstoppers of his new Spring menu, he steps onto yet another fresh culinary canvas with a new dining experience series as he is joined by former colleague, Chef Massamiliano Mascia.
CleanSeas Spencer Gulf Hiramisa Kingfish Sashimi, Yuzu and ARS Italica Caviar
The Massimiliano Mascia Series :
With Thursday and Saturday now sold out there are now only three more seatings available.
Wednesday October 23 – 5:30pm to 7:30pm or 8:00pm to 10:00pm – The Massimiliano Mascia 4-course set menu with bread selection, amuse-bouche, welcome from the kitchen and petit four – $120 per person.
Friday October 25 – 6:00pm to 9:30pm – The Massimiliano Mascia 6-course experience, beginning with canapés in the Bacchus bar – $200 per person.
This year we’ve seen the scupltured egg shell of emu, martini jelly, a mascarpone and honey dessert in the shape of a pear.
It is the first time Chef Mascia has visited Australia and takes residency at Bacchus this week. Growing up with an amazing mentor in his uncle Chef Valentino Marcattilli, it was inevitable that Chef Mascia would be drawn to a career in food. He began working in kitchens at 14 to earn his alberghiero (hotel services-related) diploma.
Stockyard Sirloin with fresh peas and Dutch carrots
After finishing school, he embarked on a journey across countries to further his understanding of raw ingredients, technique, and flavour. These travels took him from working in his home country of Italy at Ristorante Vissani and Ristorante Romano di Viareggio, to the USA at Osteria Fiamma of New York, and to France at Bastide Saint Antoine then at the multi-starred Parisian restaurant Alain Ducasse au Plaza Athenée.
Now in his 30s, Chef Mascia has returned to Italy where his uncle has passed the torch of leadership of Ristorante San Domenico. Ristorante San Domenico opened in Imola on March 7, 1970. In 1973 it gained its first mention in the Michelin guide, in 1975 it earned its first Michelin Star and in 1977, (42 years ago), its second. The standards have never wavered.
Shark Bay Scampi Blue Caviar with smoked potato
In its formative years the kitchen was run by Nino Bergese, known as the cook of kings, the king of cooks. It was Bergese who mentored Chef Marcattilli, who in turn mentored Chef Mascia. This is an exciting prospect for the future of Ristorante San Domenico, with the knowledge of the original Head Chef passed down to Chef Mascia guaranteeing some continuity combined with innovation from a new generation.
Chef Speroni joined Bacchus direct from Ristorante San Domenico in 2017, bringing with him an extraordinary cache of experience, having worked under owner-chef Marcattilii as Sous Chef, and in his formative years as a Chef de Partie and Junior Sous. Through Speroni’s flavour-lens, the menu features fresh, classically created dishes. A specialist in degustations, Bacchus offers a range of the multi-plate dining experiences, from seasonal showcases to homages of beef, truffles, seafood and even dessert. The a la carte menu features standout cuts and crops from the local region, and flavours from around the world.
The embodiment of the exotic luxury that Bacchus evokes is through the leadership on the floor of Restaurant Manager, Kevin Puglisevich and his customer centred team food and beverage attendants. The seamless crafting, connoiseurship and staging that occurs from your entry into Rydges South Bank’s rooftop is an experience that defines this veny as the premier lifestyle destination in Brisbane that’s embedded in the cultural, dining, sporting and corporate life of the city.
12 independent Melbourne artists you need to add to your playlist now. One play is an easy acknowledgement and the encouragement that brings life to the lyrics helping pass on the melodic story of artists. Have a listen here!
