A field day for brew­ers of bou­tique beer in re­gional NSW

The Weekend Australian - Travel - - Indulgence - Ju­dith Elen

MUDGEE Brew­ing Com­pany, re­cently launched in the NSW wine town­ship, is bub­bling along. It has been awarded a hard-to-come-by grant of $97,000 from the Aus­tralian Tourism De­vel­op­ment Pro­gram. With en­ergy, ex­per­tise and ex­cel­lent beers, all the com­pany needed was a fast track for its beer cafe (at the brew­ery, 4 Church St).

Co-owner Gary Leonard tells Food De­tec­tive , ‘‘ this will al­low us to do what we planned now rather than later’’.

The cafe will be an­other plus for Mudgee’s high street.

Leonard re­ports that the com­pany’s three core beers, and one brewed es­pe­cially for the day, were on tap at Mudgee’s re­cent Small Farms Field Day and were a great suc­cess. The spe­cial brew was an Amer­i­can-style pale ale, highly hopped, very flo­ral . . . It’s just like talk­ing about wine. www.mudgee­brew­ery.com.au.

PEACE is bound to be a thing of the past, at least for the day, when 25 young ap­pren­tices from Jamie Oliver’s Fif­teen Foun­da­tion de­scend on Peace­ful Gar­dens Or­ganic Farm and Cook­ing School at Koon­warra, on Fri­day, in the re­cently in­un­dated Gipp­s­land re­gion of Vic­to­ria. The ap­pren­tices will be there to see how an or­ganic farm works and gain tra­di­tional kitchen skills, all par for the course at the school. www.the­o­r­gan­ic­fix.com.

ROCK­POOL Bar & Grill Melbourne de­sign firm Bates Smart has been called in to re­fur­bish Neil Perry’s orig­i­nal Rock­pool Syd­ney. For a tab of $600,000, a ‘‘ softer Rock­pool’’ will emerge, with cus­tomde­signed fur­nish­ings, muted colour scheme and dif­fused light (in­clud­ing screen­ing the sky­lights). The new look will set the scene for a change in open­ing hours: Rock­pool will now of­fer lunch Mon­day to Fri­day and din­ner Mon­day to Satur­day; the oft-lamented carte will also be back. The stylish sig­na­ture chairs will re­main. www.rock­pool­syd­ney.com.

WHILE the south­ern states shiver, the sun is bound to shine on Tastes of Gold Coast, a fort­night of fes­tiv­i­ties aimed at show­cas­ing the re­gion’s food and wine, Au­gust 17 to Septem­ber 2. www.taste­sof­gold­coast.com.au.

SLOW Food Gold Coast is plan­ning a hin­ter­land food and wine trail coach trip that will co­in­cide with the fes­ti­val. Plans are for a cham­pagne break­fast of free-range eggs, lo­cally cured ba­con and more. Ap­petites will be sharp­ened with a rain­for­est walk be­fore lo­cal pro­duce sam­pling and wine tast­ing, end­ing with a sun­set sup­per at Se­cret Gar­den Fine Art Gallery and Cafe. Sun­day, Au­gust 26, 9am7.30pm. $145 (Slow Food mem­bers) or $155. Book­ings: (07) 5571 1699.

AT Syd­ney’s Bondi Junc­tion, in­ter­na­tional flavours turn to­wards the Amer­i­cas, with the open­ing of Guz­man y Gomez Ta­que­ria, part of a new wave of real Mex­i­can food largely un­known here. Led by New Yorker Steven Marks, and with man­ager Fer­nando Cabral from Mex­ico City, Javier Perez from Vera Cruz (via some of Syd­ney’s Ital­ian

MEAN­WHILE, Slow Food Perth is keep­ing a high profile, re­de­vel­op­ing its web­site and pub­lish­ing an on­line news­let­ter packed with read­ing. Com­ing up in Septem­ber are work­shops on goats’ cheese and ar­ti­chokes; dates to be set. www.slow­food­perth.org.au.

IN­TER­NA­TIONAL in­flu­ences will be flavour of the night when Bistro 3 at Port Douglas in trop­i­cal north Queens­land stages the sec­ond din­ner in its Wild about Food se­ries on Mon­day. Javier Co­d­ina, ex­ec­u­tive chef at award-win­ning Gianni Restau­rant in Bris­bane, will be guest chef. Co­d­ina’s five­course de­gus­ta­tion meal, with match­ing wines, will blend French and Cal­i­for­nian flavours with touches of his na­tive Barcelona. Places still avail­able. Book­ings: (07) 4099 6100. kitchens), Sophia Ce­sena from Guadala­jara, and a team of im­ports, the Bondi Junc­tion venue fol­lows its sis­ter in Syd­ney’s New­town by of­fer­ing fast food that is sat­is­fy­ing, spicy, low in fat, mostly un­fried and made from qual­ity pro­duce. For­get hard tacos and sour cream. A fu­ture Kings Cross out­let is on the agenda, once build­ing work is com­pleted, un­der the Coca-Cola sign. www.guz­many­gomez.com.

IN over­seas news, Prince Charles has been slashed from the list of veg­etable sup­pli­ers to Sains­bury’s in Bri­tain. Many will be aware of the Prince’s or­ganic lean­ings and amus­ing as this snip­pet may at first seem, there is a more sin­is­ter is­sue in­volved, and that is the in­sid­i­ous in­flu­ence of the su­per­mar­ket world, and not just Sains­bury’s.

While Charles’s carrots seem to be the cul­prits — Sains­bury’s dropped them for fall­ing short of its stan­dards — it tran­spires that the veg­eta­bles set out in mint con­di­tion, are trucked hun­dreds of kilo­me­tres to a cen­tral pack­ing house, ma­chine han­dled, washed and pol­ished, stored and packed, be­fore be­ing shipped, in some cases, back to their place of ori­gin, in the neigh­bour­hood of poor old HRH’s farm. Charles is the vic­tim of ‘‘ in­dus­trial food pro­cesses and im­posed food miles’’, ac­cord­ing to the or­ganic farm­ing char­ity that also fell foul of the sys­tem. Veg­eta­bles ini­tially grown to have a low en­vi­ron­men­tal im­pact ‘‘ ac­quire a greater car­bon foot­print than con­ven­tional carrots grown on an in­dus­trial scale’’, it said.

WHERE does Syd­ney’s star chef Tet­suya Wakuda take out-of-town friends to dine? Lu­cio’s at Padding­ton is one an­swer. De­tec­tive spot­ted him there with a group of visit­ing South Korean friends this week. ‘‘ Yeah, yeah, Tets loves Ital­ian,’’ owner Lu­cio Gal­letto mod­estly told De­tec­tive . ■ De­tec­tive loves: The story from Bri­tain’s Sun­dayTele­graph of gi­ant, leap­ing stur­geon (up to 90kg) fling­ing them­selves from Florida’s Suwan­nee River to the dis­may of boat­ing en­thu­si­asts and with

THE stage is set at Melbourne’s Crown Casino for the im­mi­nent open­ing of Nobu Melbourne. AsDe­tec­tive goes to press, the main player, Nobu Mat­suhisa, has yet to ar­rive from New York for the fi­nal scru­tiny be­fore an open­ing, pos­si­bly early in the week. dis­as­trous re­sults. Frac­tured spines and col­lapsed lungs have fea­tured among the stur­geon-re­lated in­juries. ‘‘ It’s as if you were rid­ing a mo­tor­cy­cle at 35mph and some­one threw a 100-pound con­crete block in your face,’’ a spokesman from Florida’s Fish and Wildlife Com­mis­sion said. Of­fi­cial warn­ings have been is­sued.

And De­tec­tive loves the idea of a col­lec­tive noun for a ta­ble of din­ers. A reader won­ders what word might en­cap­su­late such a group. (One col­league sug­gests: ‘‘ a de­gus­ta­tion of din­ers’’.) Send your ideas on the back of an en­ve­lope, with full name and ad­dress, to Din­ers Com­pe­ti­tion, PO Box 215, East­ern Sub­urbs MC, NSW 2004. There’s a copy of Justin North’s sump­tu­ous book Be­casse: In­spi­ra­tionsandFlavours for the best. ■ De­tec­tive loathes: Restau­rant staff re­act­ing badly when din­ers men­tion prob­lems. Read­ers Chris­tine and Wayne Smith, of Red­cliffe, Queens­land, point out that in­ex­pe­ri­enced staff may slip up, but it doesn’t look good when se­nior staff or own­ers pass the blame; train­ing is their re­spon­si­bil­ity, af­ter all. The Smiths also note that pa­trons are do­ing the es­tab­lish­ment a favour by speak­ing out; do own­ers re­ally want din­ers to save their crit­i­cisms for their friends?

Anx­ious days: Charles

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.