The Brazil Showcase event at NSW Parliament House promotes trade between Australia and Brazil

The second Brazil Showcase event occurred at NSW Parliament House on Thursday 29 March 2017 to promote trade between Australia and Brazil and provide networking opportunities among existing and newly established businesses.

The event was co-hosted by the Consul-General of Brazil in Sydney and the Honourable Anthony Roberts MP and attended by 15 Brazilian companies, Members of NSW Parliament, diplomatic officials and media.

The event showcased business opportunities between two of the largest economies in the Southern Hemisphere – Australia and Brazil. It was designed to promote Brazil as the preferred partner for Australia in investment, trade, tourism, entrepreneurship, education, technology exchange and culture.

Brazil has become one of the largest sources of international students to Australia outside Asia (second only to China). At the same time, 50,000 Brazilian tourists visited NSW in the last 12 months and an equivalent amount of Australians traveled to Brazil over the same period.

Further, NSW is becoming a target hub of innovation and technology and Brazilian professionals are making their way there.

Speeches were made by: The Honourable Anthony Roberts MP; Consul-General of Brazil in Sydney His Excellency Mr Carlos de Abreu; President of the Australia Brazil Business Council Mr Gieuto Serafim; and Ambassador of Brazil to Australia His Excellency Mr Manuel Innocencio de Lacerda Santos Jr.

All speeches emphasized the similarities between Australia and Brazil in culture and economy, and stressed that distance should not be a barrier.  Australia’s main trade partner is east Asia but Brazil is not that further away in distance and offers Australia many mutually beneficial two-way trade opportunities.

Guests were shown two videos about the World Chambers Congress Rio 2019 and on the growing IT expertise of Brazil.

There was also a Bossa Nova performance by musicians Marcos Caetano and Lilian Amarai.

Brazilian food was provided by Parliamentary Catering Service. Guests drunk Brazilian wine which included: 2014 Salton Intenso Sauvignon Blanc and Viognier; 2012 Salton Paradoxo Merlot and Brazil Intenso Brut.

Guests were also very lucky to mingle with a famous Brazilian footballer who plays with Sydney FC in the A-League, Deyvison Rogerio da Silva, mostly known as Bobo.

For more information about doing business in Brazil, go to:

Learn to cook like the French at Vive Cooking School

The best way to learn how to cook like the French is to do a French cooking class lead by a French chef. This is exactly what I did on Sunday 26 March 2017 where I joined the French Marseille cooking class at the Vive Cooking School.

VIVE Cooking School is the new kid on the block in terms of cooking schools. It is located in a glasshouse in the middle of Saporium, Rosebery’s latest food precinct. Passers-by can peer through the windows and watch the cooking while they shop.

The class was led by Chef Julien Vasseur, whose experience includes Switzerland’s top kitchens, a private chef to a number of elite families in Los Angeles and Head Chef of Sydney’s Williams-Sonoma’s cooking school. He talked fast and had so much valuable advice to offer in terms of how to identify the freshest produce, where to buy them from, what are the best utensils (and their cheaper alternatives) and how to avoid many mistakes that people usually make when cooking.

In the class we learnt how to make one of the most famous dishes from French street food, Pissaladière, how to cook France’s delicious seafood soup, Bouillabaisse, and how to bake the perfect Lavender Crème Brulée.

The Pissaladière is something I had never heard of and if I had not baked and tasted it for myself, I would never cook it. Julien told us it is a great meal that you could easily put together with ingredients from the pantry and fridge. These ingredients would commonly be found in a French person’s pantry and fridge but I‘m not French and do not have anchovy fillets in my pantry. The ingredients are simple: one sheet of puff pastry, brown onions, anchovy fillets and black olives. You could also sprinkle oregano, rosemary and/or parmesan cheese to add some extra flavour at the end, but it is not part of the traditional recipe.

Slice and cook the brown onions for ten minutes until tender and golden. Make sure they are seasoned generously with salt and pepper. Spread the cooked onions evenly over a sheet of puff pastry that you have pierced with a fork to stop it from puffing. Place the olives and anchovies over the onions and bake in a preheated oven of 200 degrees Celsius for 15 to 18 minutes.  Let it stand for three to five minutes before cutting it into squares. The flavours went so well together and it was so addictive that I kept on returning for more.

The Bouillabaisse is a traditional Provencal fish stew originating from the port of Marseilles. Fishermen would make it from the fish they could not sell. There are many Bouillabaisse recipes but Julien tells us his is the best. It is traditionally made with three types of fish (a firm-fleshed fish such as cod, a tender fleshed fish such as red snapper and shellfish such as mussels, prawns and crabs) and the type of seafood changes depending on what’s in season. The other ingredients included onions, leeks, potatoes, tomatoes, garlic, thyme, bay leaf, orange zest, saffron and white wine. We were shown how to fillet fish, and prepare the crabs, mussels and prawns. We made our fish stock fresh from the seafood that was not part our soup and it was surprisingly quick to make compared to chicken and other stock. The vegetables were cooked first in the pot and the fish was added later for the amount of time they needed to cook. The soup was full of flavour and the fish was cooked perfectly. Julien boasted about the health benefits of the soup.

The Lavender Crème Brulée is an old time French favourite. My previous attempts at home to make it resulted in it tasting like sugared baked eggs. I had the same experience with making a crème caramel which I was not surprising to find out that they both have a similar recipe. Again, the ingredients are simple: thickened cream, egg yolks, caster sugar and whatever flavour you wish to add such as lavender or vanilla. The cream is heated over medium heat in the saucepan with lavender or vanilla. Once you bring it to scalding point, discard the vanilla or strain the lavender and pour the cream over the whisked egg yolks and sugar you have already prepared. Then pour the strained mixture into ramekins (removing any air bubbles on top with a blow torch or spoon). Carefully place the ramekins in a deep roasting pan lined with a folded towel and pour boiling water into the pan until it is halfway up the sides of the ramekins. Cover loosely with foil and bake for 40 minutes. Once they are ready, set them aside to cool. Sprinkle some demerara sugar evenly on the surface and use either a blow torch or grill to caramelise the top.

VIVE Cooking School Boutique is located at 18 – 61-71 Mentmore Avenue, Rosebery NSW 2018.

For more information about cooking classes at VIVE Cooking School, go to:



Old City Kitchen & Bar launches new menu with a Chef’s Table event

Executive Chef Chrys Xipolitas hosted an intimate Chef’s Table event at Old City Kitchen & Bar in Newtown to show off the mouth-watering dishes from his new Mediterranean and Middle Eastern-inspired menu on Thursday 23 March 2017.

The venue has a small outdoor terrace that can be seen from street level. Inside it’s a versatile space, with options for standing room by the bar or multilevel seated areas, which can be sectioned off for private functions.

The team behind Old City Kitchen & Bar are the same people from Li’l Darlin. Every dish is prepared on site from scratch. The menu is Mediterranean, including dishes from the Middle Eastern part of the Mediterranean such as Jordan, Lebanon, Israel and Palestine. Chrys Xipolitas passionately works to recreate traditional Greek family recipes. The main focus of the Chef’s Table menu was seafood and chicken.

Guests were treated to a beverage or two at the bar before moving to a table. The menu consisted of an array of entrees and mains that were designed to share. There were ten dishes including: Mezza Plate of taramasalata, hummus, baba ganouj, tzatziki, feta, olives, pickles and cured meats served with pita bread triangles; Island Salad with tomatoes, cucumbers, shallots, fresh mint, chilli, garlic, baby capers, Spanish onion, crispy pita pieces, red wine vinegar, olive oil topped with feta foam; Homemade Haloumi topped with fresh mint and grape salsa, dressed with a balsamic glaze; Zucchini Flowers made from light tempura battered zucchini flowers with grated pecorino cheese, white truffle oil and lime zest; New City Prawns and Calamari that are potato starch coated and shallow fried, seasoned with fresh chilli, salt, pepper, garlic and parsley and served with special dipping sauce; BBQ Octopus braised for three hours, tossed with cherry tomatoes, Spanish onions, olives, roquette, basil and dressed in a sweet chilli balsamic;  Za’atar Chicken with Middle Eastern spices, za’atar composed of sesame seeds, thyme and sumac, topped with a pomegranate molasses; Old City Prawns cooked in tomato passata with chilli, garlic, shallots, olives, white wine and crumbled feta served with crusty bread; Mediterranean Salad with prawn cutlets, chicken pieces, octopus, pan fried tossed in olive oil, lemon, garlic chilli, parsley served with a salad of baby rocket, cucumbers, Spanish onion and olives; and Chargrilled spatchcock served on a spinach and haloumi pilaf and finished in a chicken lemon broth.

The highlight of the menu was the homemade haloumi. It is one of the best haloumi dishes I have ever tasted. Chrys Xipolitas swears by the quality of the haloumi, which he sources from a lady who makes it at home in Melbourne. The haloumi was grilled on one side instead of fried on both. It was not squeaky or chewy, and had not melted as poorer quality versions do. The cheese was cooked perfectly and had a light and fluffy texture.

In addition to the delicious food menu, Old City Kitchen & Bar has a vast bar menu featuring cocktails, Italian prosecco, wine (mostly Australian) and beer (some on tap but mostly by the bottle). Some of the cocktails seemed identical to those of Li’l Darlin such as the Candy Floss Martini (pictured) that was made of vodka, blood orange and vanilla syrup mixed with raspberry sorbet and raspberries. With the meal, guests were served: 2016 Dal Zotto Arneis from the King Valley Victoria or 2015 Save Our Souls Sangiovese Yarra Valley and Mornington Peninsula, Victoria.

Old City Kitchen & Bar is located at 89 Missenden Rd, Newtown NSW 2042. It is open for lunch and dinner, seven days a week with a range of menu options.

For more information, go to:



Mr G’s Bar & Grill launches in chic Double Bay with a VIP party

The premium American Grill, Mr. G’s Bar & Grill, launched with a VIP party on the ground floor of the InterContinental Sydney Double Bay on Tuesday 21 March 2017.

Mr G’s Bar & Grill is owned and operated by Patrick and Angela Gallagher of Gallagher Hotels. Patrick and Angela have a number of pubs in Sydney including the PJ Gallagher Irish pubs. In the 10th century, Patrick’s Viking ancestors landed on the North West Coast of Ireland, which is now the County of Donegal, and lived there until the 1840 potato famine when half of their clan left for New York and the other half went to Sydney. In honour of half the clan that was lost to the other side of the world, Patrick and Angela decided to open an authentic American bar and restaurant and aptly name the space Mr. G’s, in reference to the long serving nickname of his father, the original Mr. G.

Guests were greeted upon arrival by a Jazz singing saxophonist, and cocktails created by Venue Manager Doug Laming. His two cocktails included: That’s my Jam containing Larios Gin, crème de cassis, rhubarb bitters, mild willow water and strawberry jam; and Obabalicious made with Chocolate Whiskey, Amaro Montenegro, rye whiskey, black walnut bitters, and dark chocolate. Wine, bubbles and beer then flowed all night.

Mr. G’s Bar & Grill is positioned as an American small bar. On their regular drinks menu, Mr G’s 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.

Mr G’s Bar & Grill is also an authentic American grill that focus on the best steaks Sydney can offer. The food is prepared by chef to the stars Dave Little, who was George Lucas’s private chef.

Mr. G’s Bar & Grill is the first venues 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.

Dishes served on night included: Imperial Black Caviar bilini’s with pickled ginger crème fraiche; Pastrami spiced salmon gravlax with corn bread and horseradish cream; olive wood roasted vegetables, almonds and goat cheese tartlets; Alaskan king crab cocktail; Cape Byron eye fillet chimichurri’s; mini Wagyu beef burgers with beer battered cocktail onions; and truffle fries. The evening was finished off with the desserts: chocolate brownies and pumpkin pies.

Celebrity guests that attended included: Fox Sports presenter Matt Suleau, Masterchef’s Hayden Quinn, personal trainer Lauren Hannahford and her red Wiggle husband Simon Pryce, Adriano Zumbo’s TV co-star chef Gigi Falanga, journalist and television presenter Shelly Horton, musician, singer and songwriter Alex Cameron, Big Brother’s Mike Goldman, fashion designer Charlie Brown; and Nicole O’Neil The Real House Wives of Sydney.

Mr G’s Bar & Grill is a slice of Brooklyn in a chic Double Bay setting. It is an upscale venue with multiple spaces including the Lounge Room, 14 metre wood bar and a private dining room. Dotted throughout are subway timetables and street signs, a large fireplace, vintage whiskies, wines and cigars on display, custom artwork, Americana and frames of the Gallagher family story.

Mr G’s Bar & Grill is located on the ground floor of the InterContinental Sydney Double Bay, 33 Cross Street, Double Bay. It is open Tuesday to Sunday from 11am till late.

For more information about Mr G’s Bar & Grill go to:

Café Perons launches their new dinner menu as part of Perons’ Sundown Sessions

Café Perons officially launched Perons’ Sundown Sessions on Friday, 17th March 2017 to celebrate the venues new look, menu and evening offering.

Guests were served: watermelon cocktails. Peroni beer and 2016 Sauvignon Blanc Manta Bay Marlborough, while they feasted on: antipasto platters; fish tacos with Namjim sauce; chicken tacos with Sriracha mayo; authentic Indian curry with rice and yoghurt dipping sauce; and barbecue style chicken wings.

Café Perons has a reputation for serving tasty healthy food for breakfast, brunch and lunch from 7:30am  to 4:30pm seven days a week. Their menu caters for vegetarians, vegans and gluten free diets with recipes inspired by the great cuisines of the world.

Now, as part of Perons’ Sundown Sessions every Friday and Saturday night, Café Perons will be offering a dinner menu between 6pm to 8:30pm that is perfect for grazing with $20 boards and $14 cocktails. The boards are big enough to serve four people for nibbles and include: a Mediterranean Board of hummus, prosciutto, grilled veggies, salami and green olives; or a Taco Board with three tacos of either barramundi or spicy chicken and guacamole, corn chips and salsa.

For cocktails there is a choice of: La Mexicana (Tequila with flavours of agave mint line and fresh watermelon) or The Good Guy (with gin, elderflower liqueur, apple, cucumber, celery, mint and lemon juice).

Café Perons is located at the corner of Bay and Short Street Double Bay (opposite the Royal Oak Hotel).

For more information about Café Perons, go to:


Porsche Sydney South launches the Porsche 911 4S Targa in Australia

Porsche Sydney South held the exclusive unveiling of the Porsche 911 4S Targa in their Alexandria showroom on Thursday 16 March 2017.

This was the first of its kind launch in Australia. There are about 20 variants of this vehicle and prices start at $296,150 plus on road costs but can be as expensive as $500,000. The vehicle is a fast luxury car that combines elements of both the coupe and the convertible and harks back to the Targa models of the 1970s. It includes Porsche’s Active Suspension Management, a retractable roof, a leather interior and Bose surround sound system. it has the same 3.0-litre six cylinder turbocharged flat-six engine that debuted in 2016 model. In the 4S, it is tuned for 309kW of power at 6500rpm and 500Nm of torque at 1700-5000rpm. It also comes with a seven-speed dual-clutch automatic, all-wheel drive and fuel use of 8.0L for 100km.

The vehicle that was unveiled on the night was one built by the team at Porsche Sydney South for the launch and featured an oak green metallic exterior finish.

Unlike other parties that invite celebrities, this event was for the customer who had previously purchased a Porsche. The only publicly known person in attendance was Porsche racing car driver Aaron Zerafos.

The boutique special event production agency, Team Event PL, organised many aspects of the event, including the catering, the band, the Moet and wine bar and the customised Martini bar that served four types of Archie Rose vodka or gin martinis.

Guests got to emboss the Porsche crest on a piece of leather (with three colours to choose from) and take it home to use as a mouse pad.

So what does a typical Porsche customer look like? Well, according to sales staff, they are people who have done well out of property and are now interested in buying cars. And although it is advised to never invest money in anything that moves, some Porsche cars have risen by $300,000-$400,000 in the space of half a decade. It is all about the rarity of the car, so if the vehicle is a limited edition or Porsche decides to stop making a certain model or variant of a model, you may be in luck.

For more information about Porsche 911 4S Targa or Porsche Sydney South, go to:


Enright’s Original Gin Company launches new range of gin infused men’s grooming products

Mikey Enright, the owner of the Barber Shop in Sydney, launched a range of men’s grooming products (made by Enright’s Original Gin Company) that contain gin at The Barber Shop salon and bar on Tuesday 15 March 2017.

Mikey Enright is an award-winning barman and former Head of Bars for Merivale. He is also one of the best barbers in Sydney. He has combined his love of gin and men’s grooming to create a men’s grooming range made by his company, Enright’s Original Gin Company.

Enright’s Original Gin Company scented grooming products are made in Australia from the finest natural ingredients. They comprise of no petroleum. They contain 16 botanicals of benefit including Juniper, Bergamot, Ginger, Cardamon, Coriander Seed, Grains of Paradise, Lavender, Rosemary, Rose, Orris Root, Violet, Cyprus, Liquorice Root, Sweet Orange and Lemon.

Enright’s used his knowledge of barber shops and information from the best barbers in the industry to create products that men would want to have at home. With Enright’s Original Gin Company products, men can have a grooming routine that is similar to the experience found at his popular Sydney institution, The Barber Shop.

There were lots of fashionable men in attendance including: actors Kyle Pryor and Steven Mahy; television presenters Danny Clayton and Andrew Maciver; celebrity stylist and author Jeff Lack; models Sam Wines; fashion stylist Joshua Heath; and suiting icon Steve Barkla.

The event would not be complete without gin cocktails and guests had a choice of three to drink all night: gin and tonic; gin goblet; and gin martini. There was also cold meat and cheese boards to go with the gin, and a range of canapes going around.

The Enright’s Original Gin Company range is sold at The Barber Shop at York Street and Barangaroo, and online at: and



Heineken 3 celebrates the great taste of summer at Watsons Bay Boutique Hotel

Heineken 3, an easy drinking, lower calorie and full flavoured mid-strength beer, celebrated the ‘Great Taste of Summer’ by throwing a party at the Watsons Bay Boutique Hotel on Sunday 12 March 2017.

Guests enjoyed great drinks, premium entertainment, summer games, tasty food and awesome music headlined by Aussie electro sensation Kilter as well as a performance from Mo ‘Funk the DJ and others.

The party was held to celebrate the success of a recent campaign which challenged Aussies to taste the new mid-strength beer brand. Heineken promised to refund anyone not completely satisfied with the taste of its latest offering. The Heineken 3 Money Back Guarantee scheme ran between January 23 and March 4 for consumers who bought either a six-pack or 12-pack of Heineken 3. Since less than 0.1 per cent of consumers actually claimed their money back on the lower calorie, lower carb product, Heineken threw a ‘Great Taste of Summer’ party to celebrate and reward fans.

The beverage tastes fresh, crisp, easy, and vibrant. It has 86 calories per bottle, 5g of carbs and 3.3 per cent ABV so consumers are able to enjoy a lower calorie beer that also tastes great.

In addition to serving an unlimited supply of Heineken 3 at the party, guests were also served beer cocktails including: the Copacabana Mule (made from Heineken 3, vodka, ginger beer and garnished with lime and mint); and Summer Splash (made from Heineken 3, Campari, lemonade and a slice of orange).

Celebrities that attended included: the winner of The Bachelorette, Sasha Mielczarek; the 2015 winners of My Kitchen Rules, Will Stewart and Steve Flood; Home and Away’s Ada Nicodemou and The Bachelor’s Zilda Williams.

Heineken 3 is available in stores and bars Australia-wide.

To find out more about Heineken 3, go to:

A foodies paradise: Taste of Sydney returns to Centennial Park, Sydney

The best gastronomic event of Sydney, Taste of Sydney, kicked off with the Taste of Sydney Gala Night at the Brazilian Fields, Centennial Park on Thursday 9 March 2017.

Taste of Sydney, in partnership with Electrolux, returned to Centennial Park from 9 – 12 March 2017. During the four-day event, foodies enjoyed: the signature dishes of some of Sydney’s best restaurants; cooking and food demonstrations; masterclasses and workshops; live entertainment; pop-up bars; food stalls from artisan producers; and lots of wine and beer tastings.

Guests at the Gala Night were served Taittinger champagne on arrival, and throughout the night were offered: wine (Society Premium Selection Tumich Wines Pinot Noir 2015 from the Adelaide Hills, 2014 Nepenthe Shiraz from the Adelaide Hills, and Catlin Cove 2016 Marlborough Sauvignon Blanc); beer (Estrella Damm); cider (The Cider Lab Packham Pear, Royal Gala and Pink Lady); water (Evian Natural Mineral Water and Badoit Sparkling Natural Mineral Water); and soft drinks (Soda Press Co with CAPI Sparkling Mineral Water).

The Gala Night menu consisted of canapes by: Nelly Robinson (tomato marshmallow, ham chips with cider and goma, corn pecorino and esplinate chilli and Thai green curry); and Josh Niland (batter fried Beramagui Pink Ling and yoghurt tartare).

There was a cheese table with a selection of local and international specialty cheese by Simon Johnson, and a caviar bar with Yasa caviar from Simon Johnson served with Beluga Noble Russian Vodka.

Porteno Sydney won the prize for best stall. Wallaby skewers from Bouche on Bridge was awarded 1st prize for Best in Taste. Hazelnut mousse cake with a Pedro Ximenez chocolate ball centre and gold leaf by Mercado Restaurant was awarded 2nd prize for Best in Taste. Liquid pumpkin and parmesan gnocchi in forest mushroom tea from Gastro Park was awarded 3rd prize for Best in Taste.

Those invited to the Gala Night included celebrities, chefs, media and food bloggers. Some of the celebrities included: The Bachelor’s Tim Robard and Anna Heinrich, 2015 My Kitchen Rules winner Steve Flood, celebrity chef Guillaume Brahimi, and 2011 My Kitchen Rules winners Sammy and Isabelle Jakubiak.

Read more about Taste of Sydney at:


The Endeavour Tap Rooms brewery launches at The Rocks

Award winning Australian brewer Endeavour Vintage Beer Co, and seasoned hospitality professionals Applejack Hospitality launched the brewery, bar and restaurant called  Endeavour Tap Rooms at The Rocks Sydney on Tuesday 7th March 2017.
Guests enjoyed a special evening tasting their on-site brewed beers (with eight on tap to try), sampled the American barbequed and smoked style food, and got an exclusive first look at the newly installed brewery!
The venue is a renovated heritage listed building that benefited from the $15 million NSW Governments initiative to renew and revitalise heritage retail tenancies in The Rocks.
The American style canapes included oysters (Pacific Coffin Bay) with parsley oil and shallots; Kingfish Tostadas, charred corn and Mexican guacamole; pork hock, lime, sesame, and black vinegar on a skewer; spicy chicken wings with herb Baja sauce; smoked lamb ribs served on cabbage and fennel slaw; smoked brisket slider, horseradish and fennel slaw and Monterrey pepper jack cheese; and grilled baby corn, miso mayo and Parmesan.
The restaurant menu was created by Head Chef Sam Tingle. Sam sources the best local ingredients from producers that support ethical farming practices.
Endeavour Vintage Beer Co. is the world’s only dedicated vintage beer company started by three blokes in 2007.(with their first commercial beer sold in 2010). Applejack Hospitality was founded by Ben carroll and Hamish Watts in 2011. Applejack Hospitality owns Bondi Hardware, The Botanist, SoCal, Della Hyde, and The Butler.
Endeavour Tap Rooms is located at 39 – 43 Argyle Street, The Rocks.
It is open Monday to Saturday from 11am to 12am and on Sunday 11:30am to 10pm.
For more information, go to: