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Attica takes the cake in Melbourne
Jacques Reymond still reigns supreme among the hatted restaurants, while Vue de Monde has regained its three-hat status Bistro Guillaume, which opened earlier in the year, premiered with two hats and was named Best New Restaurant.
Country Restaurant of the Year was Royal Mail Hotel, Dunkeld and Best New Country Restaurant was Tea Rooms of Yarck. The new Donlevy Fitzpatrick Award for best Bacchus went to Bar Lourinha. The Young Chef Award gave the judging panel some trouble deciding and so it was jointly awarded to Chris Donellan of Ginger Boy and Justin Wise of The Press Club. The Oustanding Achievement Award went to Con Christopoulos while cheese campaigner Will Studd (see below) won the Professional Excellence Award. Winery Restaurant of the Year title went to Giant Steps/Innocent Bystander at Healvesville. Service can make or break a dining experience. Martin Fairhurst of Lake House, Daylesford took the Service Excellence Award while Rocco Esposito of Warden’s in Beechworth won the Wine Service Award. Circa, the Prince had the top wine list while the Short Wine List Award was collected by Ten Minutes by Tractor. Best New Interior Design was awarded to Giuseppe Arnaldo & Sons, another new Southbank restaurant, which was also awarded one hat. CITY HATS Two: Attica, Bistro Guillaume, Botanical, Cafe Di Stasio, Circa the Prince, Donovans, Ezard, Flower Drum, Grossi Florentino, Interlude, Matteo's, MoVida, Pearl, Rockpool Bar & Grill, Stokehouse, Taxi Dining Room, Three One Two, Verge One: Abla's, Bacash, Becco, The Brasserie by Philippe Mouchel, Cecconi's Cantina, Church St Enoteca, Cicciolina, Comme Kitchen, The Court House, David's, Esposito, Estivo, European, Gingerboy, Giuseppe Arnaldo & Sons, The Grand, Il Bacaro, The Italian, Kenzan, Koots, Ladro, Longrain, L'Oustal, Maha, Melbourne Wine Room, Ocha, Oyster Little Bourke, Paladarr Thai Issan, The Press Club, Red Emperor, Sarti, Shoya, Tempura Hajime, Yu-u COUNTRY HATS One: Annie Smithers' Bistrot (Kyneton), Bellbrae Harvest (Bellbrae), Eleonore's at Chateau Yering (Yering), Healesville Hotel (Healesville), Montalto (Red Hill South), Neilsons (Traralgon), The Outpost Retreat (Noojee), Pettavel Winery & Restaurant (Waurn Ponds), Royal George Hotel (Kyneton), Tea Rooms of Yarck (Yarck), Teller (Mooroopna), Wardens Food & Wine (Beechworth)
Matterhorn is Cuisine's NZ Restaurant of the Year
The full list of winners is: Supreme Winner and Best Casual Dining – Metropolitan Runner-Up Best Casual Dining – Metropolitan Best Smart Dining Runner-Up Best Smart Dining Best Casual Dining – Regional Runner-Up Best Casual Dining – Regional Best Wine Experience Best Winery Restaurant Runner-Up Best Winery Restaurant
Australia's raw milk cheese ban to be reviewed Cheese expert Will Studd has called on fellow cheese lovers to make submissions to Food Standards Australia and New Zealand (FSANZ) to lift the ban on raw milk cheese in Australia. FSANZ recently announced the terms of its long awaited review of domestic dairy processing standards which currently ban the production and sale of most cheese made from raw milk.
Raw milk products may be derived from a number of milking animals including cow, goat, sheep, buffalo, horse and camel. The deadline for public submissions is September 17, 2008. For details click here.
Sydney’s Urban Graze Cooking Schoolhas launched a new venture, Urban Graze Junior aimed at teaching 7-12 year old kids the basic principles of cooking with a fully hands-on approach. Urban Graze Junior takes the school on the road with work stations suitable for children of all sizes. They require the use of a stovetop and an oven and supply the rest. "There is plenty of bench space for the kids to get busy preparing their food. We even have little step stools in case height is a problem," they say. Urban Graze uses fresh, unprocessed foods that are healthy and appetising for kids. The children are encouraged to taste each ingredient before they cook it to give them an idea of the purpose for using each ingredient. "We don’t use any pre-prepared foods such as bottled pasta sauces or salad dressings. All of the kids help prepare all of the dishes including basic vegetable preparation. Urban Graze Junior is ideal for kids birthday parties and special occasions." Each class can accommodate up to 12 children with a minimum of 8 and runs for approximately 2 ½ hours depending on the skill level of the children. For parties over 12 children, there is a special menu where the children are responsible for cooking 5 of their favourite party foods. An Urban Graze Junior Kitchen Party really inspires kids to cook and share with their parents the new recipes they have just learnt. The class provides a fun and relaxed atmosphere with lots of laughs. With each booking, the special birthday person gets their day for free. Included in the package is a fresh herb tasting where kids learn what basic herbs look and taste like, a two course meal containing at least four components, an instructor, insurance, and a showbag for $59 per child. Weblink: For more information and menus click here.
Sydney Fish Market has launched Market Pride®, a new range of chilled premium seafood products which make cooking and enjoying quality Australian seafood more convenient than ever. The initial range includes:
Market Pride® is now available from independent seafood retailers throughout Sydney and regional New South Wales. This includes independent seafood retailers on site at Sydney Fish Market.
Australia’s largest hotel, Four Points by Sheraton Darling Harbour, has achieved the prestigious Green Globe Benchmarked Bronze status under the globally recognised Benchmarking program. This program recognises Four Points by Sheraton Darling Harbour’s commitment to operating to the world’s highest environmental standard. In achieving Benchmarked Bronze status, Four Points by Sheraton Darling Harbour has committed to benchmarking its energy and water consumption, total waste production and community commitment, along with implementing an integrated environmental and social policy.
Ainsley Harriott to headline the Brisbane Good Food & Wine Show UK celebrity chef Ainsley Harriott is heading to Brisbane to share his diverse, delicious and simple approach to cooking at the Good Food & Wine Show November 7-9 at the Brisbane Convention & Exhibition Centre. Ainsley is a charismatic performer and is well known for his UK series of Ready Steady Cook, and has eight primetime cooking series under his belt. He is also a No.1 best selling author with twelve solo books to his name.
Murray's launches new seasonal beers Murray’s Craft Brewing Co is releasing four seasonal bottled brews in 2008, in addition to its growing stable of year-round and annual beers. “The enthusiasm of our customers to have their beer palates challenged keep pushing us to try new things. We’ve realised there’s a reason for the seasons – to provide a great excuse to brew even more of the beers we love to drink and introduce them through a seasonal release program,” said brewery owner, Murray Howe. The craft brewer’s most highly awarded extreme beer, Murray’s Grand Cru, has been chosen as the first Autumn seasonal beer. The only beer of its kind brewed in Australia, Murray’s Grand Cru has been packaged in 330ml bottles and made more accessible to craft beer enthusiasts across the country. But, they’d better be quick. “It’s a huge beer, but a tiny batch,” said Murray. “Our Grand Cru is a seriously big beer – with 8.8% alcohol by volume. And we’re only making 400 cases as an Autumn seasonal. Once they’re sold, that’s it for bottled Grand Cru this year. We need to free up the brewery to brew other styles to tantalise the tastebuds!” Murray’s Grand Cru is a very sophisticated, out-there beer whose qualities were recognised with a Gold medal at this year’s Sydney Royal Beer Competition. The Grand Cru is a hybrid of the Belgian Trippel and Golden Strong Ale styles, made with authentic Belgian yeast. Hints of banana and bubblegum and the dry-hopped spiciness of Hallertau hops dominate the aroma and flavour, balanced by silky, biscuity malt and a mellow bitter finish. For details on the beer and stockists visit www.murraysbrewingco.com.au
Gala dinner in Melbourne to aid breast cancer research An Enchanted Evening gala dinner is being staged at the Park Hyatt Melbourne on September 12 in support of the National Breast Cancer Foundation (NBCF). Proceeds from this event will go to the NBCF to assist with the Foundation’s ongoing support of kConFab, a world class research facility specialising in familial breast cancer. An Enchanted Evening is part of Estée Lauder Companies Global Illumination; an international campaign initiated by Evelyn Lauder in 2000, as a way of drawing attention to Breast Cancer Month. Those attending the black tie dinner will enjoy the highest quality cuisine specially designed for this event accompanied by matching Katnook Founder’s Block wines in the Circular Ballroom at Park Hyatt Melbourne. Guests will also have the chance to bid on fantastic auction items including the major prize of an overseas holiday for two that features five nights' accommodation at the luxurious Park Hyatt Dubai, flying Emirates Airlines. A New York Style after party will follow the dinner in radii restaurant and bar to end the night in style. Standard Tickets: $250 per guest; group tables: $2500 for table of 10; corporate tables: $3500 for table of 10. Booking Enquiries: Irene Ryder - National Breast Cancer Foundation (VIC)
And a Perth dinner to help the fight against prostate cancer Kings Park, Perth is set to glitter when Frasers Restaurant hosts A Night Under The Lights, the Prostate Cancer Foundation of Australia’s (PCFA) inaugural WA gala fundraising dinner on Saturday September 6. Funds raised on this spectacular evening will help the PCFA to continue its vital working funding important WA research projects, raising awareness about prostate cancer – the most common male cancer diagnosed in WA, and providing support to the more than 1600 WA men diagnosed with prostate cancer each year. September is International Prostate Cancer Awareness Month, and A Night Under The Lights will kick off the PCFA’s week-long activities in WA. The black tie gala dinner will be hosted by channel 9 newsreader, Greg Pearce. Guests will enjoy a fabulous four-course meal at Frasers Restaurant Marquee, Voyager wines, and cabaret-style entertainment. Various auctions of impressive items, including sporting memorabilia, will be conducted throughout the night. The climax of the evening will be when the winner of a $5000 Willie Creek pearl and diamond necklace is drawn. Ms Debra Royle, WA State Manager for the PCFA says this is an important event for WA men. “When you consider that one in eight Western Australian men can expect to be diagnosed with prostate cancer before the age of 75-years¹, the importance of this event is clear. “Through its support groups, the PCFA helps thousands of men around WA, as well as raising awareness among metropolitan and rural communities, and funding important research projects in WA. However, PCFA receives limited funding from government, relying on the generosity of individuals, community groups and corporations to continue its vital work.” Tickets are $195 each (plus postage and handling) at www.everyday.oztix.com.au, or phone 1300 762 545.
Online cooking school launched Rouxbe.com, the premium online instructional cooking site, has launched the Rouxbe Cooking School. The extensive online school delivers a professional cooking curriculum in high quality, close-up video to home cooks around the world. Unlike other online cooking sites that focus on recipes, celebrity chefs and short technique videos, the Rouxbe Cooking School is a fully integrated experience that mirrors an actual culinary academy, complete with up-close instructional video, "edible exercises," progress reporting, evaluation quizzes, and chef and community support. The instruction is a fraction of the cost of a program at a traditional culinary institute and takes a quarter of the time to complete, allowing busy home cooks to have their cake and eat it too. “With the launch of our Rouxbe Cooking School, we have created the world's first true online culinary institute,” said Joe Girard, CEO and co-founder of Rouxbe. “The in-depth lessons show students how and why certain things are done in the kitchen. The School will change how people learn to cook, easily making it one of the greatest things since sliced bread.”
Standardised fish names introduced in Australia What is described as one of the most important developments for seafood consumers in over 200 years has been launched Australia-wide.
Mr Ted Loveday, managing director of Seafood Services Australia said the launch of the Fish Names Brand Scheme was a critically important innovation for both seafood businesses and consumers. "A lot of people in the seafood industry are very excited about this scheme," Mr Loveday said. "It's a breakthrough. It's been a long time coming and will make a real difference to seafood retailing across the nation. "It's adoption by all the retailers at the Sydney Fish Market from today is just the beginning, and a very significant indication of how responsible retailers believe adopting the standard fish names scheme can benefit their business and help consumers. The Sydney Fish Market is the largest seafood market in the country and all of the retailers there recognize the benefits of this scheme. "By adopting the scheme and displaying the 'Approved Fish Names' logo in their premises, participating retail outlets can demonstrate to customers their commitment to the accurate use of names and labelling of fish. That will certainly give them a marketing edge". Mr Loveday said the SSA scheme aimed to strengthen consumer confidence in seafood. "The scheme addresses the most important concern identified amongst seafood consumers in numerous surveys over the past two decades. The consistent use of correct fish names, along with the accurate identification of the country of origin of the product, is essential for long-term consumer confidence. "The Australian Fish Names Standard AS SSA 5300-2007 defines one Standard Fish Name to be used for each seafood species produced or traded in Australia. The list was developed by SSA's National Fish Names Committee through an extensive consultation process involving seafood experts, consumer representatives, fisheries managers and other stakeholders -- a mammoth six-year project involving public consultation and the assigning of names for 4,500 seafood species -- and was adopted by Standards Australia as an official Australian Standard in July 2007. "The SSA Fish Names Brand Scheme directly addresses accuracy in fish names. It provides positive incentives for seafood businesses to achieve and promote the use of correct fish names and accurate labelling through a recognised logo in which consumers can have confidence." And why is it one of the most important developments for over 200 years? "Confusion over fish names in Australia began at least 238 years ago, when Captain Cook sailed into Botany Bay and his crew caught a reddish fish he named 'snapper', because it was similar to an entirely different family of fish he was familiar with from earlier trips to the Americas. In fact, Cook's ghost can rest easy: that name is so popular it has been retained as the standard name across the country. But that's 'snapper', not 'schnapper': the extra 'ch' was an adornment restaurateurs added later." Details of the scheme are available on the SSA website List of Standard Fish Names For Some Popular Species The following list shows the Standard Fish Names and obsolete names for some popular species (by State). Full details of these and all of the 4,500 species in the Australian Fish Names Standard are available at the searchable online Standard Fish Names Database
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Attica was named Restaurant of the Year in the The Age Good Food Guide awards 2009 while its chef Ben Shewry (right) took the Dish of the Year title with his smoked trout broth, crackling, basil seeds and fresh smoke.
MoVida, whose Frank Camorra (left)was named Chef of the Year, gained a second hat, as did Verge, while Becco and The Press Club moved down to one hat status.
Wellington's 
It is a scheme whereby seafood retailers displaying the "Approved Fish Names" logo guarantee to use nationally standardised fish names, helping to remove the confusion that numerous surveys have revealed reduces consumers' confidence in purchasing seafood.