delicious - - ENTERTAINING -


“It’s al­ways very ca­sual and a lot of the time just stand­ing up and eat­ing, not a for­mal sit-down,” says Hemmes. “Very of­ten it’s just stand­ing around the kitchen ta­ble or out in the gar­den. You have to have a beau­ti­ful set­ting; it has to be aes­thet­i­cally beau­ti­ful and ap­peal­ing to the eye.”


Jor­dan Toft of Bert’s and the hotly an­tic­i­pated mid­dle level at Coogee Pavil­ion (“It’s go­ing to be fab­u­lous… some­thing re­ally spe­cial for the group”); Dan Hong of Mr Wong and Ms. G’s; group bars man­ager Sam Eger­ton; group som­me­lier Franck Moreau; Danielle Al­varez of Fred’s; head of guest re­la­tions Cat Picker; GM at Ho­tel Cen­ten­nial Megan Sul­li­van; Padding­ton precinct GM Julie Davaine; Ms. G’s and The Fish Shop bar man­ager Natasha Capol; Uc­cello head som­me­lier Daniella Lau­ri­cella; chief food and bev­er­age of­fi­cer Frank Roberts; and Hemme­sphere and Sushi E as­sis­tant venue man­ager Chiara Es­ber.


“I have Sade on at the mo­ment. I feel like you just put it to­gether, but ac­tu­ally a lot of thought goes into it! Ev­ery­one is so good now with Spo­tify and things, you can ac­tu­ally palm it off. You can give peo­ple a try and tell them to do their best!”


“I think drinks have to re­flect the weather and the time of day. Of­ten it’ll be some sort of re­fresh­ing cock­tail and a great se­lec­tion of wines. But it de­pends on the oc­ca­sion; it might just be some great beers. I think it should just flflow nat­u­rally.”

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