Dee Nolan is an award-winning journalist and editor who began her career in Melbourne. Not only is she passionate about writing, but farming and produce also. In her new culinary travel book, A Food Lover’s Pilgrimage to France, Nolan is able to use her interviewing skills to investigate first-handedly about the food cultures of regional France.
Such is the effect of Earl Carter’s picturesque photography in this beautiful 400-page hardback book, that you’ll feel as though you are looking out a train window as it cuts through the golden French countryside and beyond. Along the way you’ll visit the slopes of Burgundy that are conservatively dressed in vines. It is here in the valleys and to the west of the Saône River where, Nolan will show you, the most famous wines are produced, the Burgundies.
Nolan didn’t just take in the breathtaking sights but immersed herself in the culture, visiting local markets with some of France’s greatest chefs, cooking timeless classic recipes in home kitchens and strolling beside farmers as they take their cattle to the high pasture.… Read more
Here’s some snack size news to get you through the afternoon, Melbourne.
Out of the Woods
We heard some time ago that changes were afoot at the Woods of Windsor – the whisky and taxidermy focused venue on Chapel Street. When they first opened, chef Nick Stanton was straddling the fine dining-bar snack divide like a champion. When he left, owners Clint Hyndman and Dean Bowden made things a little more casual. And now, they’ve sold the business entirely, to focus on doling out the $5 beers and good times at their other venue, Yellow Bird, just down the road.
The Lincoln is becoming the Lingcon (sort of)
Iain Ling, long time Movida Group veteran, is taking over Carlton’s Hotel Lincoln. He’s bringing chef Lachlan Cameron with him to bash the pans and give some pub classics a doing over. Emma Ramos (Le Bon Ton’s tiny and mighty floor boss) will be steering the bar, and gun sommelier Lachie Barber will be working out their wine list.… Read more
The ticketing ballot for the Fat Duck opens in just a few short weeks, granting those lucky punters a chance to experience Heston Blumenthal’s cooking for themselves. The restaurant, transported from Bray, will offering a facsimile of the famous British restaurant. It will cost $525 per person, not including beverages (just shy of $125 more than it costs to eat in situ, only here you’ll be eating in a casino). We’ve been reading plenty of press over the past few weeks on why the experience will be worth it, so we though we’d weigh in with a little exercise in comparison. You could spend $525 at the Fat Duck, or you could buy…
- 261 Cherry Ripes
- 32 serves of wings at Belle’s Hot Chicken
- 2 dinners at Attica, with change to spare
- 27 Sazeracs at Le Bon Ton
- 87 pints at Beer Deluxe
- 21 gift cards at St Ali, valued at $25 each
- 18 years worth of Time Out magazines
- 105 scoops of gelato from Spring Street Grocer
- 2 return Jetstar flights to Sydney plus dinner for two at Ester, Time Out Sydney’s Restaurant of the Year
It’s 10am and there’s way more techno pumping and more Champagne doing the rounds than we’re used to on a Wednesday. But Heston Blumenthal doesn’t make announcements quietly.
Six months ago, the mad scientist chef-slash-genius behind the Fat Duck in Bray dropped the bomb that he was moving the entire operation (staff and all) to Melbourne for a six month pop-up at Crown Casino before turning it into an outpost for one of his other hatted restaurants, Dinner.
Australia understandably lost its collective mind, and since the announcement, tens of thousands of people have registered interest in dining the Fat Duck. The problem? If you’re a maths fan, you’ll realise that with 45 seats and only a limited number of services in six months, you’ve got sod all chance of getting a seat.
Time Out suggested a cage match system for walk-ins whereby you could fight for a table while booked tables watch.… Read more
Good news, chefs. Adrian Li has invented the kitchen equivalent to Post-it Notes: the stain resistant chef’s jacket. “The nanotechnology application that we apply modifies the fabric at a molecular level by permanently attaching hydrophobic ‘whiskers’ to individual fibers which elevate liquids, causing them to bead up and turn into spheres that roll off the fabric surface,” says Li, on his Kickstarter page. Sounds like magical science to us. Li also says most stains come out with a little cold water, and the material also breathes. No word on whether it’s stink-proof, though.… Read more