Wild Turkey Longbranch launches in Sydney

Eddie Russell, the Master Distiller of Wild Turkey, comes to Sydney to host a trade masterclass and a media dinner at Stanton & Co in Rosebery for the launch of Wild Turkey Longbranch.
The evening consisted of a meal where every course served was paired with a specially curated Longbranch cocktail.
Wild Turkey Longbranch (40% ABV) is an eight year old Wild Turkey, consisting of 75 percent corn, 13 percent rye and 10 percent malted barley. The bourbon undergoes two charcoal filtration methods, the first using charcoal from American white oak, and the other uses charcoal from Texas Mesquite wood (commonly used for smoking meats) which gives the bourbon its signature notes of subtle wood smoke. It is gold in colour and has caramel, pear, and citrus notes with hints of pepper, toasted oak, hazelnuts and a signature subtle smoke finish. It stands up well in classic cocktails and is good to sip neat or on ice.
Wild Turkey Longbranch was made in collaboration between Academy Award winning actor Matthew McConaughey, who has served as the brand’s creative director since 2016, and Wild Turkey Master Distiller Eddie Russell. It is the first time that a Wild Turkey bourbon bears the signature of someone other than Master Distillers Jimmy and Eddie Russell. By the way, Jimmy is Eddie’s dad, and between the two of them there is over 100 years worth of shared knowledge and  experience in making bourbon.
The name, Longbranch, was chosen by McConaughey as a sign of appreciation to Wild Turkey extending a long branch out to him and treating him as family.
At the event, Eddie Russell talked about how McConaughey wanted to create a Kentucky whiskey that was inspired by his Texan roots. The two were sharing notes and tasting samples until McConaughey called him at 4am one morning excited about a sample he had just tasted. That sample is Wild Turkey Longbranch and is the Oscar winner’s own special release.
The Longbranch cocktails tasted at the event consisted of: Longbranch Plumwood Old Fashioned which was served with soy truffle oysters & chorizo corn dog; Longbranch neat which was paired with chicken liver parfait, jamon, guindillas; Longbranch Citrus Highball which came with tuna tartare barley miso; Longbranch Manhattan which was served with rubbed smoked St Louis spare ribs; and Wild Turkey Master’s Keep 1894 neat which was matched with white chocolate textures.
   

For more information about Wild Turkey Longbranch, go to: https://wildturkeybourbon.com/product/wild-turkey-longbranch/

Planar Restaurant launches their new bar and menu

Planar Restaurant is the latest venue launched by the Platinum Restaurant Group at Darling Harbour. As part of the International Convention Centre, it has spectacular city and water views. It is a large space with a long bar, complemented with indoor and outdoor seating.

Like some of the other restaurants in the Platinum Restaurant Group, the menu is modern Australian and caters for diverse tastes. It is open for breakfast lunch and dinner..

With the opening of the bar, Planar Restaurant is now offering $95 cocktail masterclasses that require a minimum of ten attendees and pizza making classes for a group of ten people at $75 a head.

While we did not get to taste their pizzas nor cocktails at the launch, we did try canape versions of other items on the menu. Their pita bread (with dips) that were made in the pizza oven and their fresh seafood, particularly the prawns lollipops (prawns covered in sriracha butter sauce, lime and bronze fennel) were a standout. I can only surmise from those dishes that the lobster pizza on the menu will be a hit.

 

I also could not help but notice their happy hour on their website with $5 house wine, $5 Coronas, $5 spirits and $9 cocktails every weekday from 3pm to 6pm. That sounds like a bargain to me!

What: Planar Restaurant

Where: Shop C08, International Convention Centre, 1A Harbour Street, Sydney, Phone: (02) 9212 6789

When: Opening Hours: Monday to Friday 7am to midnight.

For more information about Planar Restaurant, go to: https://www.planarrestaurant.com.au/

 

Whitewater Restaurant celebrates the end of winter with a new menu

Whitewater Restaurant in Manly invited key Sydney media and influencers to their end of winter celebration, with a new spring menu.  Situated right in front of the beach, with an open space and a relaxed ambience, Whitewater is ideally placed in order to enjoy the spring sunshine.

The menu style is modern Australian food, with a focus on fresh seafood.

Guests at the event got to try canape versions of the 15 new sharing plates on the menu consisting of: Tuna Tatiki (thinly sliced tuna served on chopped broccolini salad tossed with soy sesame seed dressing); garlic prawns (pan fried prawns in olive oil, tomato and garlic, and served with sourdough bread); salt and pepper squid (squid tossed with crispy rice noodles, fried chilli and shallots with a side of aioli): grilled octopus (octopus salad with warm potato, fennel, radish and lemon dressing); sauteed mushroom melody (trio of mushrooms sauteed with garlic and parsley, and served with pieces of brioche); spinach arancino (spinach arancino topped with a spinach and cheese sauce); fried cauliflower (cauliflower cooked in peanut sauce with Asian nuts, and garnished with red onion and coriander); and tomato bruschetta (fresh tomatoes tossed with diced red onion and basil, on top of toast finished with a balsamic glaze).

Desserts consisted of: raspberry lychee roses (lychee sponge cake with layers of raspberries and cream, and served with macerated lychees); chocolate vanilla mousse (hard outer chocolate dome shell filled with fluffy chocolate mousse and vanilla honey cream, served with vanilla sauce); apple dome (caramel apple dome with vanilla gelato and caramel sauce); and tiramisu (soaked coffee flavoured biscuits topped with mars spine ice-cream).

 A live band, complete with saxophonist, entertained the crowd.  Guests enjoyed aperol spritz on arrival, followed by a selection of wine and champagne.

 

The party also include an opportunity to participate in a cocktail masterclass, which the venue is offering to the public for groups of ten or more for $85 per person. The masterclass consists of learning how to make three cocktails, and includes drinking what you make!  In the party settling, I could not say that I mastered the art of mixology in the abridged version of the class but experiences could vary in a different setting.

 

Whitewater Restaurant is located at 35 South Steyne, Manly. It is open daily from 11am till late and on weekends it opens at 9am for breakfast.

For more information about Whitewater Restaurant, go to: https://www.whitewaterrestaurant.com.au/

Enlightenment – Vivid Sydney’s opening night cocktail party

Enlightenment – VIVID Sydney opening night cocktail party at The Calyx in the Royal Botanic Gardens Sydney on Saturday 26 May 2018, consisted of light, curated food and drinks, artisan performers and deep conversation.

The  Age of Enlightenment was an intellectual movement which advocates freedom, democracy and reason as primary values of society. It developed mainly in France, Britain and Germany in the 18th century when great thinkers such as Rousseau, Diderot and Voltaire started to look at the world in a different way. They used science and reason to shed new light on traditional ideas and the way of doing things. This philosophical, cultural and social movement spread out of Europe and changed the world. Three hundred years later, we still ask the same questions.

The evening at The Calyx explored curious things from existence, aliveness, being human and the very essence of enlightenment – probing the mind and soul to think about difficult questions – and their answers. Guests also enjoyed exclusive access to the VIVID Light Walk to end the evening.

Those attending the evening listened to speeches by Fiona Kerr, Neural and Systems Complexity Specialist who explored the wonders and possibility of our brain, Entomologist and Collaborative Memory and Intelligence Specialist Tanya Latty, Collective Mind Expert Derek Leddie and Philosopher and Writer Tim Dean. Never before did I guess that ants have transport systems far superior to humans, although their collective approach to society does result in a barbaric disregard for the weak.

One of the highlights of the night was the Enlightenment cocktail which was made from gold leaf, St Germain elderflower liqueur, vermouth infused with herb de Provence, Belvedere single estate vodka, and a dash of dandelions and burdock bitters

If you thought you missed out on a great night, or if you were here but have room for further enlightenment, there will be an Enlightenment Immersive Dinner on Saturday 2 June 2018 at the Calyx in the Royal Botanic Garden Sydney.

The immersive dinner will include a three course shared feast, artisan performers and a selection of engaging speakers. Kerr, Leddy and Lattie will speak again and will be joined by Dan Goods, the Visual Strategist for NASA’s Jet Propulsion Laboratory and founder of the Museum of Awe, who reminds people of the gift and privilege of being alive. Philosopher Matt Beard will also take to the stage, bringing old philosophical concepts of ethics, meaning and purpose into the modern world.

What: Enlightenment Feasts: Immersive Dinner – three course meal with matching wines, speakers and performances

Where: The Calyx in The Royal Botanic Gardens

When: Saturday, 2 June 2018, 6:30 pm – late

Price: $250

To buy tickets to Enlightenment at Vivid Sydney, go to:  http://www.hardthingstotalkabout.com/enlightenment/

The Squire’s Landing launches in Sydney

James Squire has launched The Squire’s Landing, a two-storey restaurant, bar and freestanding fully glazed microbrewery, at the Overseas Passenger Terminal at Circular Quay with views of the Opera House and Harbour Bridge.

The space, formerly occupied by Doyles Restaurant, is right next to Campbells Cove, where convict and Australia’s first brewer, James Squire, first set foot in Australia as part of the first fleet in 1788.

 

All nine beers in the James Squire’s core range are available on-tap. Plus, there’s an ever-changing selection of limited-edition releases, concocted by head brewer Peter Merrington, both at the brand’s brewery in Camperdown and the new microbrewery on-site. The menu is modern Australian, using fresh local produce and designed to be paired with the beers on tap.

   

At the venue launch, James Squire also launched The Wreck Preservation Ale, the world’s oldest surviving beer. It is made with 220-year-old yeast which was discovered still alive in bottles recovered from The Sydney Cove, a merchant ship that wrecked at Preservation Island, near Tassie’s northeast coast, in 1797.

The Sydney Cove had 31,500 litres of alcohol (including sealed glass bottles of grapes, port and beer), which were preserved due to the secured corkage and the cool ocean temperatures.

The Wreck Preservation Ale is a smooth porter-style brew that is dark, malty, spicy and stormy.

 

The Squire’s Landing is now open at Circular Quay Way, The Rocks.

It’s open Sunday to Thursday from 10am till midnight and Friday and Saturday from 10am till 1am.

For more information on The Squire’s Landing: https://www.jamessquire.com.au/brewhouses/the-squires-landing/

Eastlakes Live launches in Sydney

The celebrities came out for the Crown Group’s unveiling of its’ much anticipated $1 billion dollar property development, Eastlakes Live, at a star-studded red-carpet event at the Star on Wednesday May 2, 2018.

Celebrities included actress and musician Natalie Bassingthwaighte; former Bachelor and fitness coach Tim Robards; Sydney Publicist Roxy Jacenko and husband Oliver Curtis; Nova FM Radio Host Matt de Groot; and Australian singer Pauline Curuenavuli. The MC for the night was journalist and news presenter John Mangos.

VIP guests were treated to a red carpet arrival; live entertainment provided by Chic Republic; free flowing champagne and canapes; unique brand activations by Coco Republic, Moet and Chandon and the Crown Group. All of which built up to the piece de resistance – the unveiling of Crown Groups’ model of Eastlakes Live.

Eastlakes Live is the Crown Group’s newest and largest development which will revitalise the the Eastlakes town centre. This $1 billion development will create a new entertainment and lifestyle precinct for Sydney. It will comprise modern residential apartments and a new restaurant and retail precinct.

Stage one of Eastlakes Live will include 134 apartments that will range from one-bedroom apartments to penthouses and 12 retail outlets with completion slated for 2020. Stage two of Eastlakes Live will include a mix of residential and retail components, completing the modern new town centre.

Eastlakes Live adjoins Eastlakes Reserve and is located eight kilometres from Sydney’s CBD and three kilometres from the University of New South Wales, Sydney Airport and Green Square.

There will be two major supermarkets, fresh food offerings, a restaurant promenade, street cafes, a medical centre, as well as densely landscaped gardens and children’s play areas.

The new development will change the face of Evans Avenue, Eastlakes and contribute to the major evolution of Sydney’s inner south.

Eastlakes Live is planned for completion by 2021.

For more information about Eastlakes Live, go to: http://eastlakeslive.com.au/

 

Mr G’s Bar and Grill celebrates their 1st birthday

Mr G’s Bar and Grill Double Bay celebrated their 1st birthday and International Whiskey Day with an intimate cocktail event on Tuesday 27 March 2018.

Mr G’s Bar & Grill is an authentic American grill that focuses on preparing the best steaks in Sydney as well as quality seafood and fresh produce. It was nominated as the ‘Best New Restaurant’ at the 2017 R&CA Awards for Excellence.

Mr G’s Bar & Grill was the first venue in Australia to use the MIBRASA grill, a wood fired, charcoal driven oven that doesn’t use gas or electricity. It allows food to be cooked retaining their natural flavours and bringing out a unique smoky taste.

Mr G’s Bar & Grill serves American craft beers on tap from the best breweries in the USA. The bar also has over 100 whiskies, including rare and unique brands, along with a full selection of spirits, liqueurs and aperitifs.

Canapes served on the night included: oysters paired with cucumber and lemongrass sorbet;  fish tacos with ginger, black sesame, ponzu and wasabi fish roe and eggplant tacos; buttermilk hot chicken wings; Little Joe eye fillet with creamed corn; classic New York cheesecake with graham cracker dust; and chocolate brownies.

Attendees included: the business owners Patrick and Angela Gallagher; plus-sized model and Biggest Loser host, Fiona Falkiner; Nutritionist and TV host, Lola Berry; Australian Olympic gold medal swimmer, Leisel Jones; highjumper and model, Amy Pejkovic; dancer and Dorothy the Dinosaur actor from the Wiggles, Lauren Hannaford; Australian singer and red Wiggle, Simon Pryce; Style Editor for Men’s Health Magazine Jeff Lack; founder of online website D’Marge, Luc Weisman and more.

Mr G’s Bar and Grill is located on the ground floor of the Intercontinental Hotel Double Bay at 33 Cross Street, Double Bay.

Mr G’s Bar and Grill is open Tuesday to Sunday from 11 am till late

For more information about Mr G’s Bar and Grill, go to: www.mrgsdoublebay.com.au

 

Marc Jacobs launches their new Shameless Foundation in Sydney

Marc Jacobs held a cocktail party to launch their new Shameless Foundation on Tuesday 6 March 2018 at Bondi Beach Public Bar.

International make-up artist to the stars, Mark Ashton, and Marc Jacobs Beauty Ambassador, Lucy Garland, held a Q&A to talk about some of the features of the Shameless Foundation.

In line with the Shameless ethos of Marc Jacobs and just after Sydney’s Gay and Lesbian Mardi Gras Parade, three drag queens (Cherry Kills, Krystal Kleer and Charlamaine) performed for the VIP guests.

VIP guests included: model Madeleine Cowe; stylist and Vogue contributor Tanja Gacic; beauty influencer Stephanie Bailey; celebrity make-up artist Michael Brown; model and former Miss Universe Australia Laura Dundovic; actress Annabella Barber; stationary brand owner and Vogue contributor Beck Wadworth; and nightclub owner and businessman Julian Tobias.

Guest were treated to cocktails and canapes while receiving foundation touch-ups.

The Shameless Youthful Look 24-Hour Foundation is a clinically tested for 24-hour longwear and contains a first-to-market technology that encapsulates the SPF in pigment. This innovation makes the SPF visibly undetectable, resulting in no flashback in photos and no ashy grey undertones in the formula. The foundation is oil-free and weightless, providing buildable medium coverage that blends seamlessly. It has moisturising ingredients like snow mushroom and blue daisy extract to hydrate all skin types.The 29 different shades was developed to cater for all skin tones and skin types.

At the end of the night, all guests got to take home a goody bag which included a Marc Jacobs Undercover Perfecting Coconut Face Primer, a Seamless Liquid Foundation Brush, a Marc Jacobs Velvet Noir Major Volume Mascara and, most importantly, a Shameless Youthful Look Longwear Foundation that was perfectly matched to their skin tone.

For more information about Marc Jacobs’ Shameless Youthful Look Longwear Foundation, go to:
https://www.marcjacobsbeauty.com/shameless/youthful-look-24-hour-foundation-spf-25/MJ30017.html

   

Learning to cook aperitivo dishes using Zonin prosecco

Learning to cook can sometimes be daunting, but with celebrated chef, Giovanni Pilu, there to guide you on how to prepare aperitivo dishes at the Sydney Seafood School using Zonin prosecco, the task can be made a lot easier.

Sydney Seafood School offers a diverse range of cookery courses, all from their state of the art auditorium style kitchen theatre.

Giovanni Pilu, celebrated head chef at his eponymous Pilu at Freshwater, provided a step by step guide on how to prepare Italian style snacks – otherwise known as aperitivo dishes.

In Italy, an aperitif is an alcoholic drink usually served with a selection of aperitivo dishes at around 6pm before a meal to stimulate the appetite. The aperitif used in the cooking class was Zonin prosecco.

Francesco Zonin, a seventh generation member of the Zonin family, was also on hand to share the rich traditions of prosecco in the Veneto region.

The menu, consisting of four light snacks, was designed to showcase the versatility of Zonin prosecco, as both a cooking ingredient and when matched with a specific dish. The menu comprised of:

  • Mozzarella en Carozza (mozzarella and anchovy fried toasties)
  • Hiramasa kingfish, radish and fennel with Zonin prosecco
  • Herb baked ricotta with roasted grape tomatoes on crostini
  • Zonin prosecco zabaglione with mixed berries

Following the expert demonstration by Giovanni, came the daunting task of cooking in front of him!  Divided into teams of four, we set about recreating his sumptuous dishes in the adjoining kitchen benches (think Masterchef challenge).

And the results?  Our four creations did not quite look like Giovanni’s but, for the most part, the taste was there.  And therein lies the secret to Italian aperitivo culture; quality, fresh ingredients, simply prepared and celebrated with a luxurious glass of prosecco!

Using the Glera grape, Zonin prosecco has been made in the north-eastern Italian region of Veneto by the Zonin family for over 200 years and seven generations.  Zonin is Italy’s largest privately held wine company and produces prosecco from the largest Glera vineyard in Italy. It is a dry sparkling white, with subtle almond notes.

Zonin prosecco is perfect as an aperitif or as accompaniment to most dishes such as kingfish, anchovies, oysters, and classic Italian desserts such as zabaglione.

Zonin Prosecco is sold exclusively through BWS and Dan Murphy for $17.00 (RRP).

For more information about Zonin prosecco, go to: https://www.zoninprosecco.com/

         

Longines launches in Sydney

Swiss watchmaking company, Longines, launches their first Australian Boutique in the Queen Victoria Building, Sydney by welcoming the Commonwealth Games Queen’s Baton.

Longines is the Official Timekeeper of the Gold Coast 2018 Commonwealth Games (GC2018) and Official Partner of the Queen’s Baton Relay.

The Queen’s Baton arrived in Australia on 24 December 2017 and carries a message to the athletes from Her Majesty, Queen Elizabeth II. It is now travelling across all states and territories of Australia to arrive on the Gold Coast in time for the Opening Ceremony of the XXI Commonwealth Games on 4 April 2018.

Australian high jumper, Amy Pejkovic, handed the 2018 Queen’s Baton to former Miss World, Aishwarya Rai Bachchan, who is Longines’ Ambassador of Elegance. Aishwarya Rai attracted a crowd of local Indian fans who recorded every moment of her speech.

She was joined on stage by Longines Vice-President and Head of International Marketing Juan-Carlos Capelli, who also spoke at the event. Matt Shirvington, sports presenter and the second-fastest Australian of all time over 100m, served as MC.

The Conquest V.H.P. Gold Coast 2018 Commonwealth Games is the Official Watch of GC2018. This exceptional Longines timepiece displays an engraving of the Gold Coast 2018 logo with the mention “Gold Coast 2018 XXI Commonwealth  Games”.

The boutique is on the George Street side of the Queen Victoria Building and its’ display of watches for sale include the Master Collection, the Heritage Collections, La Grande Classique, La DolceVita and the Equestrian collection.

Longines is located in shop 10/12 of the ground floor of the Queen Victoria Building Sydney (455 George Street, Sydney).

For more information about Longines, go to: www.longines.com.au