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 »
The Waugh’s Public House Management Group has officially opened the Mosman chapter of Bistro Moncur, in the newly renovated The Buena. Bistro Moncur Mosman expands on the preeminent installation at PHMG’s Woollahra Hotel, one of the original champions of the gastro pub ideal. PHMG teamed up with celebrity chef Guillaume Brahimi late last year, unleashing
The global ‘low & slow’ BBQ scene is seriously heating up, with Australian hospitality competing amongst the world’s best. Next week the coveted Jack Daniel’s invitational international BBQ competition takes place in Tennessee, where 100 teams will compete for the glory of being named global champion. There are just 30 teams coming from outside the
AUSSIES REPRESENT AS AMERICAN BBQ WOWS THE FOODIE CROWDS Read More »
Laundy Hotels find itself on the cutting edge of dining in Australian pubs as the country’s first vegan pub bistro opens in the Red Lion. Located in the inner west heartland of Rozelle, within cooee of dozens of sophisticated modern dining offerings, the Laundy’s Red Lion has seen a typical array of foodservice solutions, both
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