For the most part, a consistency check across their Bankstown, Castle Hill, Broadway and Chatswood maintains high standards in the commonly ordered favorites of Beef Rendang and Seafood Laksa. More so as a regular at the Level 5 Westfield Food Court venue, its a converging mecca not only for city workers, but high street shoppers with a struggle for seating during the peak weekday lunch rush.
This particular outlet refers to itself as an express version of the beloved modern Malaysian chain. After 14 orders over a period of 5 months between May to September, the average wait time from ordering ranges from 14 to 22 minutes which sits comfortably in the time constraints of a typical corporate lunch hour.
It’s the intimate 10 seat triptych that shine’s light to Chef Josh Boutwood’s personal experiences and culinary training. Each venue captures a distinct idea or characteristic of his personality. The menu here is designed with minimal chic in a monochromatic palette with balances of grey. 3 venues. 3 colours. A central theme that seems to emerge across his culinary expressions.
“I have a deep connection with the number three. It is connection that fuels my fascination with triangles. When creating a dish, I imagine a blueprint in the form of a triangle. In some instances, the points of this triangle represent ingredients: a starch, a protein or a vegetable. Sometimes, the points could be flavors such as salt, bitter and sweet. The points could even signify textures like soft, chew and crunch. My challenge is trying to find the equilibrium within a dish, a sense of balance between each point of the triangle. The process can be brutal in its simplicity but it is always elegant in its symmetry.” says Chef Josh Boutwood.
Unlike our visit to the more laid back nuances of Savage , there’s an intimacy with the food creator that adds to the diner’s experience with all seats focalised on the kitchen. His drive to innovate and define his unique style, the result of a catalystic encounter during a stint in Sweden when criticised for his lack of experience in the kitchen.
In partnership with Pier One Sydney Harbour, Los Angeles’ premier beachside city has completely transformed the iconic harbour pier. This immersive activation will run for six weeks, with a curated menu of SoCal-style food and beverages, live cooking demonstrations from renowned Santa Monica chefs, chefs table dinners, free wellness and fitness experiences, an organic mini- farmers market and live music sunset sessions.
In Victoria earlier this month at the culmination of the BrewCon and Trade Expo, the Indies (Independent Beer Awards) saw All Hands Brewing House take the medal home for Champion Australian Independendent Brewery in the major ‘Brewpub’ category and NSW State Champion title! They also won a further 7 Gold, Silver and Bronze medals for their 6 brews in the two day competition gaining favor with judges over the hundreds of beers entered across a range of styles!
The Boiler Room Dinner was an opportunity to celebrate the super duo and men of the hour – Head Brewer, Sam Clayman (who has a PhD in biology and Diploma in Brewing Science) and Assistant Brewer, Tim Radjenovic.
A sensory experience in pairing food with their brew:
The sensory extension to the signature brews and whiskies is executed in a way that challenges the diner. Venue Manager, Craig Morgan described the collaboration in menu design and rationale behind the pairings with Executive Chef, Michael Acevedo. “Both of us decided duck would work really well with with the IPA which cuts through the greasiness, Chef came up with the braised pork rib, which is describe on the menu with pineapple and we’ve put it into the braise. The pear tart and combination of blue cheese whether you like it or don’t like it – it confuses the palette”
Handing over the reigns to Benriach Distillery, hosts for the evening, the food, wine and beer pairing are a new concept for All Hands as it’s always been about the beer. It was a great opportunity for the lads to let their hair down and bask in the glory of their wins. An event like this opens the discovery of their Darling Harbour brew to new audiences in a destination dining hotspot for locals and visitors.
Just 1% of Australian vineyards grow their grapes in areas above 600 metres. This and a number of geological and topographical factors are what constitute the uniqueness in winemaking in the region of Orange, New South Wales. Newer in comparison to the old wine household names of the industry, the mineral rich hills of limestone, shales, greywhack overlain and basalt rich soils create a distinct taste and body.
Grapes have more difficulty ripening in cooler climates like Orange, which result in higher levels of acidity and lower levels of sugar. Orange’s elevation combines to create a medium to light-bodied aromatic drop which is the perfect storm for connoisseurs who lean more towards light, crisp, and dry wines.
“This time of year in the winemaking cycle is always an exciting time with many of our new vintage wine releases appearing in market and on wine lists. It is a celebration of bud burst, which symbolises the beginning of the growing process,” said Orange360 General Manager Caddie Marshall. “It is terrific to partner with the Pyrmont Ultimo Chamber of Commerce to showcase more than half of our region’s cool climate wine brands.”
The wine making region of Orange forms a belt of 60 vineyards and 40 cellar doors around the township in which 60% of the wine produced is red.