If you haven’t yet heard of it, you’re not alone, but poké is slowly making waves across our shores. Pronounced “poh-kay,” this Hawaiian dish has been dubbed as the new healthy trend food. With its Japanese influence, it can be described like a deconstructed sushi roll, but prettier, with an array of bold colours and […]
The time-warp Terminus Hotel is making up for lost time, engaging celebrity chef Colin Fassnidge to revamp its menu after just six weeks of operation. The Hotel was established in 1841, a Federation-style two-storey structure built in the early 1900s, becoming the Terminus Hotel in 1917 in reference to its location at the end of
After four years, Hemmes is shutting Merivale’s BBQ meats venue Papi Chulo in Manly Wharf, to open an instalment of its successful Cantonese concept, Queen Chow. Papi Chulo opened in 2014, offering a mix of South American barbecue and Latino dishes to locals and tourists of the beachside suburb. The bar-restaurant heralded the beginning of
The Colosimo family’s Momento Hospitality has expanded its successful Hillside Hotel, with an impressive on-trend low-and-slow BBQ and bourbon bar now open. Strategizing on how to better activate the upper level of the Hotel, with its retractable rooftop and underutilised kitchen, management discussed the idea of an American-style soul food barbeque, inspired by new GM
A quarter century after he jump-started the gastro pub movement in Australia, chef Damien Pignolet returns to PHMG’s Woollahra Hotel and Bistro Moncur for a special event and commemorative month. On 3 March 1993 the doors first swung open to the innovative new French-style bistro in the Woollahra, quickly becoming a place to be seen
PHMG CELEBRATES 25 YEARS OF GASTRO AT BISTRO MONCUR Read More »
The unmistakably British Duke of Clarence in inner Sydney reports a great response to its themed pub, serving up a new home-style menu and flirting with serving warm(er) beer to Aussies. Liquor industry stalwarts Mike Enright and Julian Train are the nous behind Barrelhouse Group, which hit the scene with the original Barber Shop bar
PUB-GRUB AND CASK ALE HITTING THE SPOT WITH SYDNEYSIDERS Read More »
Not content with international awards for its design, Sand Hill Road has “stepped up” the menu at its Prahran Hotel, bringing a specialty chef and rustic menu to match the ‘wow’ factor. Since the group’s extensive makeover of the 1940s-built Prahran in 2013, it has received critical acclaim and awards around the world. The defining
SHR’S PRAHRAN GETS MENU MAKEOVER TO BEFIT ITS BEAUTY Read More »
Continuing his legacy to the pub kitchen, international chef James Metcalfe will soon be rolling out the JRM Social Series of fine-dining pop-ups at pubs. UK-born Metcalfe has worked in Michelin Star and Hatted kitchens with the likes of Marco Pierre White. Coming to Australia in 2001 he helped launch Becasse, rising to the role
HOTEL SPECIALTY CHEF SEEKS VENUES FOR ‘SOCIAL SERIES’ Read More »
Last weekend, the country’s largest ‘meat and music’ event – Meatstock – took place at Sydney Showgrounds, showcasing the wonders of ‘low & slow’ style cooking taking off in Australia. Michael Willcocks, together with pub gourmet and founder of Fork & Schooner, Mitch Davis, is one half of BadAss BBQ – a team of meat-smokin’
Celebrity chef Colin Fassnidge is back in the pub game, steering the pots at the reinvented Banksia Hotel’s ‘Banksia Bistro’. Fassnidge departed his iconic gastro pub the Four in Hand after its sale in late 2015 to Mitchell Waugh’s Public House Management Group (PHMG). PHMG was in the process of consolidating an unprecedented presence in
PADDO PUB CELEBRITY CHEF FASSNIDGE BACK IN BANKSIA Read More »
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