June 2014 - Page 2 of 2 - Sydney Event Blogger

Yayoi Launch

Posted on June 4, 2014May 31, 2015 by sydneyeventblogger@gmail.com

Whenever I hear of Japanese food, I immediately think of sushi and sashimi. I had no idea that ‘teishoku’ is the more authentic and traditional food of Japan. Neither did I know that there is a rice called Kimne-gohan which is a polished white rice that retains the nutrition found in brown rice while still offering the sweet and rich taste found in white rice. Well, this type of food has been brought to Australia and Sydneysiders will be the first to experience it at a restaurant called YAYOI Japanese Teishoku Restaurant Sydney.

Yayoi was launched on 4 June 2014 at the former Wagamama site on the corner of Bridge and Loftus Street Sydney. Yayoi, which is known as Yayoi-ken in Asia, has 250 restaurants in Japan, 100 in Thailand, and five in Singapore. The first Yayoi-ken restaurant opened in Tokyo 120 years ago. It is owned by one of Japan’s largest food service operators, Plenus Co Ltd which serves more than 300 million meals in Japan alone through its Yayoiken and Hotto Motto restaurants.

The restaurant and sake bar seats 80 people and serves a menu crafted true to Japanese culinary tradition. Yayoi specialises in Japanese home-cooked style set meals called ‘teishoku’ – a meal that includes rice, miso soup, a main dish of meat or fish, and a side dish of vegetables or Japanese pickles. The restaurant also boasts an extensive range of sake and Japanese craft beers, many of which won’t have been seen before in Sydney.

The MC for the night was Japanese cookbook author, blogger and Japanese culinary tour leader, Jane Lawson. She was joined at the stage by a number of representatives from Plenus including the kitchen head of operations, Junya Kitano, who has had 15 years’ experience in Japan and abroad, including a number of years with Plenus Co Ltd, and sake master of the restaurant Kenji Minagawa who treated guests to a sake tasting and Q&A.

The highlight of the night was when Chief Operating Officer of Plenus Australia Pty Ltd David Coates, President and Representative Director of Plenus Co Ltd Tatsuo Shioi, Chief Executive Officer of Plenus Australia Pty Ltd Takeshi Tabuchi, former Australian Consul-General in Japan Wendy Holdenson and Chairman of Plenus Australia Pty Ltd Eric Barratt hammered open a sake barrel and got drenched with sake. Guest then got to drink the sake from wooden box like cups.

Special guests of the night were senior editor of Best Restaurants and former Channel 7 Australia My Kitchen Rules contestant Anna Lisle. host of the 2GB Chris Smith Afternoon Show Chris Smith, winner of My Kitchen Rules 2011 and co-editor of Sammy and Bella Bella Jakubiak, host of Everyday Gourmet and former MasterChef contestant Justine Schofield, former Masterchef and All Stars contestant Kumer Pereira, senior reporter and presenter with Channel Ten Matt Doran, Japanese ceramic artist and son of the former Prime Minister of Japan Morimitsu Hosokawa, executive chef of Sake Restaurant & Bar Shaun Presland, and head chef of Sake Restaurant and Bar Shimpei Hatanka.

Guests drank Hakkaisan Junmai Ginjo sake, Urakasumi Jyunmai sake and Kuro Kirishima shochu. The menu of the night included items such as seared beef with asparagus, mini teriyaki hamburgers, karaage chicken, salmon teriyaki, mini sukiyaki don, matcha kuzu mochi with kuromitsu sauce, vegetarian agedashi tofu and Japanese agedashi tofu.

After attending two Japanese events in the last two weeks, I can truly say that the Japanese are one of the most hospitable people I have encountered. Not only did they make us feel very welcome, they also provided guests with a goodie bag containing a bowl made by ceramic artist Morimitsu Hosokawa, chop sticks and Kimne-gohan rice with instructions on how to cook it at home.

— at Yayoi Sydney

Denham – The Jeanmaker Launch

Posted on June 3, 2014 by sydneyeventblogger@gmail.com

When I was growing up in the Sydney, the Rocks was a tourist trap that locals would avoid. It was known for its tacky souvenir shops and unappealing pubs. Pancakes at the Rocks was the most popular destination (attracting both tourists and locals alike) and the only fine dining experience was hatted restaurant Rockpool (which opened its doors on George Street in 1989) but moved out late last year when the landlord decided to undertake renovations on the building it occupied.Today, the Rocks is a different place. You do not hear any negative publicity about the pubs at the Rocks as you do with other parts of the city.

As the old businesses close down, new more upmarket businesses have been establishing themselves. It is a safe place which attracts classier clientele who come to the area to eat at hatted restaurants Sake Restaurant & Bar and Ananas Bar & Brasserie, drink at one of the many safe bars such as The Argyle and BAR 100, and shop at European brand shops such as the newly opened French sports equipment company le coq sportif. It seems like the new retail strategy here is a blend of both day and night time businesses that attract both locals and tourists. The thinking must be that if locals start frequenting the Rocks more, tourists will follow.

This is why I was pleased when I heard the Dutch denim brand DENHAM The Jeanmaker (owned by Glue Store – Official) had chosen the location of the Rocks for their first store in Australia. They had taken a risk by choosing the Rocks instead of a Westfield Sydney location but I knew the Rocks was showing signs of moving upmarket and they would benefit from it.The Denham store launched on 3 June 2014. One hundred and sixty RSVPed guests congregated in the shop and communal courtyard at the back to enjoy Woofys hot dogs, hamburgers, flavoured popcorn, Gelato Messina ice-cream, Patrón Tequila cocktails, Two Italian Boys wine andHeineken beer.

Guests included South Sydney Rabbitohs footballers Luke and Tom Burgess, Dylan Walker and John Sutton, musician/band Jackie Onassis, and fashion blogger Christopher Haggarty. PR was carried out by Tailor Maid Communications.

DJ Daimon Downey (formerly from the Sneaky Sound System) provided the tunes while the store’s affable ginger bearded tailor, Kyl Jones, made any necessary alterations for guests and posed for photos.

Good luck Denham and I hope your first store venture in the Rocks proves very successful.

— at The Rocks.

Martin Miller’s Gin – The Juniper Society

Posted on June 2, 2014May 31, 2015 by sydneyeventblogger@gmail.com

Who would have thought that Martin Miller, the inventor of his namesake gin, would have had such an extraordinary life. He published an etiquette guide called Success with the Fairer Sex and the famous Miller’s Antiques Price Guide, organised pop concerts, bought a string of boutique hotels in London and the country, established the Miller’s Academy (an arts and science lecture venue) in London that attracted many celebrity speakers from the world of arts (and then gives it up when he gets bored), and then creates the first super premium gin on the market.

I was to learn all this and more on Monday 2 June 2014, when John Gakuru gave us the lowdown on Martin Miller’s Gin at an event hosted by the Juniper Society at The Rook, Sydney.

Martin Miller’s makes two types of gins. The first super premium gin (80 proof) was produced in 1999. Unlike other gins of the time, it had two seperate distillations. The juniper and earthier botanicals were distilled first and then blended with the second distillation of bitter orange peel, lemon and lime peel. Once combined, the gin is sent off to Iceland to be blended with pure icelandic water – a 4800 km round trip because ordinary water won’t do! From 2002 to 2003 a second variant (the Westbourne strength variant) was developed in response to requests from barmen and mixologists requesting a higher proof version of the gin. It has a higher 90 proof that makes it ideal for more complex flavoured cocktails. .

It is no wonder that Martin Miller has the slogan: Born of love, obsession and some degree of madness.

The drinks that were served on the night were:
1. Gin and tonic made with Martin Millers gin, tonic water. white peper, lemongrass, and garnished with lemon and star anise
2. Gimlet made with Martin Millers gin, muddled cucumber, fresh lime juice, sugar syrup and a dash of orange bitters

Juniper Society (named from the juniper berriers that are used to flavour gin) holds gin tasting events (usually) on the second Monday of every month at the Rook. They are open to the gin loving public.

The Rook is also celebrating World Gin Day for a whole week from 10 – 14 June 2014 with ‘seven deadly gin’ cocktails from the Rook’s seven favourite gins.

— at The Rook