Frank Fawkner takes the 2018 Food Fight crownFood Bites

27/09/2019 Posted by admin

Hunter chefs continue Food Fight winning streak | Food Bites Food Fight 2018. Picture: Dominique Cherry

Food Fight 2018. Picture: Dominique Cherry

Frank Fawkner’s winning scampi dish. Food Fight 2018. Picture: Dominique Cherry

Nagisa at Honeysuckle.

Nagisa at Honeysuckle.

Nagisa at Honeysuckle.

Andrew Thomas.

Alex O’Hara.

TweetFacebookA class actIt’s hard to believe that Nagisa is now in its 15th year of trading. Time flies. The Honeysuckle restauranthas just released a new seasonal menu courtesy of head chef Chris Schofield who has added exciting new dishesand revisited some old favourites. Highlights include the Beniaka lamb which is marinated in Japanese craft beer and miso paste;the pork belly Kakuni featuring braised, skinless pork belly on a bed of green tea soba noodles; andthe Tako Karaage: deep-fried baby octopus pieces coated in savoury batter.

As for dessert, newcomers include the Tea and Coffee: a fusion of espresso, miso caramel jelly, black sesame sponge, sencha tea and basil-infused cream; and the Matcha Lime Cheesecake: green tea and lime combined with azuki red beans, white chocolate and berry compote.

Manager and wine expertYohei Nambahas curated a wine list that won two glasses at theGourmet Traveller Magazine awards for 2017 and can be paired with every dish on the menu.

On the moveThe Anchoragehas a new food and beverage manager inAlex O’Hara. His face might be familiar –that’s because he owned and ran Cazador in Newcastle’s Hunter Street Mall for several years before selling it in March 2017.

FRESH FACE: The Anchorage’s Alex O’Hara. Picture: Supplied

In more recent times he has managed The Anchorage’s two on-site restaurants: The Wild Herring and The Galley Kitchen.

“It’s an opportunity I couldn’t pass up,” O’Hara said. “Having worked for myself for the past few years, it’s probably one of the very few roles that I’d actually take on. I couldn’t be more excited.”

Woman vs wasteDon’t forget,Food Fighterhas its final Newcastle screening tonight, 7pm,at Tower Cinemas. The documentary tells the story of OzHarvest founder Ronni Kahn and is followed by a Q&A with restaurateur Neil Slater.

Know your wineBecome a wine judge for the day this Saturday, June 23, when winemaker Andrew Thomas guides you through a tasting of Australia’s iconic wine Penfold’s 2011 Grange against Brokenwood’s Graveyard, Thomas’ Kiss and Peppertree’s Limited Release Shiraz.

Andrew Thomas.

Thommo, as he is known, is originally from McLaren Vale but has called the Hunter Valley home for the past 20 years, 13 of which have been spent as a winemaker at Tyrrell’s. In 1997 he started Thomas Wines with a view to making single vineyard semillon and shiraz that would rival the Hunter greats. In 2008 and 2014 he was named Hunter Valley Winemaker of the Year. Tickets to Saturday’s masterclass at Pokolbin’s Small Winemakers Centre cost $84 per person and includetastings at the cellar door for no extra charge. Bookings essential atsmallwinemakers苏州美甲学校419论坛

Made By MikeMike De Iuliis is kicking off a series of wine events under a new “Made By Mike” mantra.

A Cork & Pork Wine and Butchery Workshop will be held at Branxton Quality Meats on July 7 and 8, 2pm to 4pm. Limited to just 15 people, the hands-on workshop will teach you how to break down a pork shoulder, brine a ham hock for smoking and make sausages.You’ll be able to take home your creations, too. Tickets cost$150 per person; book at dewine苏州美甲学校419论坛

And on Saturday, August 4, De Iuliis Winery will host aCork & Pork Wine and Butchery Lunch from 11am to 4.30pm. The festival-style event will feature salumi, share plates, live music, butchery workshops and, of course, wine. Tickets $150 per person (children under 12 just $25).Watch this space for details of a Sydney version of both events in October.

Mawson opensA new cafe/restaurant is opening in Caves Beach tonight. Mawson, at 5/3 Mawson Close, Caves Beach, is named after theoriginal Mawson Hotel. It will offer, its website says, a “casual fine dining experience”.

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