Good Food Month’s Night Noodle Markets return to Sydney

BBQ pork skewers, bao with delicious pork, beef or chicken fillings, charcoal BBQ pork buns, mango sago cake, and a quirky flavoured crème brulee gelato made with liquid nitrogen are just some of the amazing dishes that will be served at Good Food Month’s Night Noodle Markets which returns to Hyde Park Sydney from October 5 to 22, 2017

 

There will be over 40 sizzling food stalls serving up the best street food from across Asia every night of the week.  

 

The Night Noodle Market’s will also feature family-friendly live music, DJs, and LED-lit dancing dragons. The always popular savoury dishes by Mr Bao. Hoy Pinoy, and Let’s Do Yum Cha will return together with the bespoke dessert creations by Gelato Messina, Black Star Pastry and N2 Gelato.

 

Mr Bao will be spoiling us with Gua Bao Trio (which will consist of crackling pork belly, Karaage chicken, Korean BBQ Beef baos), crackling pork fried, and pork belly bao-less Sanga with fries.

 

Hoy Pinoy will be lighting up their charcoal BBQs and serving up their ever so popular BBQ pork and chicken skewers. Their pork skewers are marinated in Pandan, lemongrass and garlic, and roasted for many hours.

 

Let’s Do Yum Cha will have an array of yum cha treats including Lo Mai Gai (sticky rice with chicken wrapped in lotus leaves), vegetarian spring, rolls, chicken dim sims, vegetarian dumplings, BBQ pork bun, prawn and chive dumplings and custard buns.

 

Gelato Messina will be serving up their unusual gelato creations of O-No-Giri (green tea gelato and pistachio mousse dipped in rice bubbles and white chocolate) and Kamikaze Katsu Sandwich (a deep fried gelato Katsu sandwich made with Sudachi lime gelato coated in red velvet cake and Panko crumbs sandwiched in fluffy white bread with Yuzu sauce).

 

N2 Gelato will be surprising us with an Asian flavoured crème brulee gelato made with liquid nitrogen.

 

And my favourite bakery, Black Star Pastry, will be launching their mango sago cake and their cherry tiramisu which is made with Brand’s Laira Coonawarra wine at the markets.

 

The markets will again be cash-free, so you’ll be able to spend less time queuing and more time saving.  

 

The Night Noodle will be open from Monday and Tuesday from 5pm – 9pm, Wednesday and Thursday from 5pm – 10pm, Friday from 5pm – 11pm, Saturday from 4pm-10pm and Sunday from 4pm – 9pm

 

For more information about the Night Noodle Markets, go to: https://www.goodfoodmonth.com/sydney/night-noodle-markets/

 

  

Hayman’s Gin Supper Club launches in Sydney

Hayman’s Gin, England’s oldest family owned gin distillery, has teamed up with The Lord Dudley Hotel, a family run English pub in Sydney, to launch the Hayman’s Gin Supper Club, a gin and food pairing collaboration on Tuesday 12 September 2017.

Hayman’s Gin Supper Club is a meal and drink promotion consisting of an entrée and cocktail for $25, a main and cocktail for $40 or one entrée, one main and two cocktails for $60.

The launch night commenced with a chauffeur driven ride to the event by London Taxi, the iconic purpose-built London cabs that have been imported to Sydney.

Once all the guests arrived, they were seated for a gin tasting masterclass that was lead by the James Hayman, a fifth-generation member of the oldest Gin producing family in England, Hayman’s Gin.

Hayman’s Gin is made using original family techniques and processes that have been handed down through the generations. It has a blend of ten botanicals (juniper, orris root, angelica root, liquorice, orange peel, cassia bark, cinnamon, coriander, lemon peel and nutmeg) that are combined in different quantities. The gin was first made in 1863 by James Hayman’s great-great grandfather, who was a pharmacist during the original gin boom.

The full range of Hayman’s gin were on display, and I must confess that I tasted all of them! Hayman’s Old Tom Gin (RRP $64.99) is very rich with botanicals and partnered perfectly with tonic water. With a subtle sweetness, it was true to the original style of Victorian era gin. Hayman’s London Dry Gin (RRP $54.99) is an award-winning classic English gin. It pairs perfectly with tonic water, as well as in your favourite gin cocktail, such as a French 75. Hayman’s Family Reserve (RRP $99.99) is their top of the range gin. It is smooth, rounded and well-balanced, with the dominant botanicals of juniper and coriander. It is great for both classic and modern gin cocktails including a Martini. The Royal Dock Gin (RRP$89.99) is the strongest of the range with 57 percent alcohol, and as the name suggests was originally developed for seafarers. The high alcohol content ensured that that it did not render gunpowder useless, in the highly likely event of spillage! Despite the high alcohol content, it is not overpowering and still smooth. This navy strength gin is perfect for use in the gimlet cocktail. My personal, absolute favourite was the Sloe Gin (RRP $59.99). It had intense plum aromas, and was deliciously fruity and spicy. Try it with a wedge of lime or some sparkling wine. I was not surprised to be told that this was Australia’s best selling Sloe Gin.

After the tasting, we were escorted downstairs to the basement, to the Lord Dudley’s newly refurbished Garden restaurant. It was there that we were seated and got to try the menu and cocktails of the Hayman’s Gin Supper Club. The starters included Cured Salmon with crème fraiche and toasted brioche, which was paired with Hayman’s French 75 cocktail, and the Pork and Veal Country Terrine which was paired with Hayman’s Negroni cocktail. The mains included the Panfried Sand Whiting which was paired with Hayman’s Mediterranean Spritz, and the Mirrool Creek Lamb Rump which was paired with Hayman’s Sloe and Lemon Tonic cocktail. We were also served sides of creamy mash, steamed greens and shoestring fries, and a cheese platter dessert, which are not part of the Hayman’s Gin Supper Club meal deal, and are available at an additional cost.

Hayman’s Gin Supper Club will be running from 1 to 30 October 2017 at the Garden Restaurant of the Lord Dudley Hotel (236 Jersey Road Woollahra).

To make a booking, call 02 9327 5399 or visit www.lorddudley.com.au

Hayman’s Gins are available for purchase from Dan Murphys (www.danmurphys.com.au) and independent bottle shops.

For more information about Hayman’s Gin, go to: www.haymansgin.com

            

Four Seasons Hotel Sydney Grand Ballroom Renewal

Enjoying Sydney’s premier 5 star hotel location at George St, Sydney, Four Seasons Hotel Sydney reopened its’ Grand Ballroom with a spectacular event on September 7th, 2017.

The renewal opening of the Grand Ballroom, Four Seasons Hotel Sydney, promised much, and delivered on every level.  The food and beverage selection were spectacular and the atmosphere electric.  Natarsha Belling from Network 10 was on hand to oversee proceedings, while Rudolph van Dijk, General Manager Four Seasons Hotel Sydney, unveiled the highlight of the evening…the brand new, state of the art LED big screen entertainment system.

Food highlights included freshly shucked oysters, blackened prawns and wagyu beef.  The “edible garden”, resplendent with chocolates, ice creams and honeycomb, enveloped the free flowing cocktail fountain.  Even the garden “stones” were tasty!  The Four Seasons cake wall delighted the visual senses and taste buds in equal measure.  Champagne, gin cocktails and strawberry mojitos added to the decadence.

And then on to the main event…the centrepiece of the new ballroom is without doubt the cinematic LED big screen entertainment system.  It is impossible to accurately describe the spectacular sound and stunning 4k picture quality.  All that I can recommend is that you go and see it for yourself.  The short promo featured a montage of landscape photography from Australia and beyond, all in crystal clear high definition.

The Four Seasons Hotel Sydney have made no secret of their desire to create the premier ballroom space in Sydney.  With the legendary service levels that we have all come to expect, combined with the state of the art digital entertainment system, they are well on their way.

Available for small VIP gatherings, seated dinners of up to 520 guests and cocktail functions up to 1,000 patrons, for your next event, visit www.fourseasons.com/sydney, email catering.sydney@fourseasons.com or call +61 2 9250 3100.

          

Swiss made watch Creux Automatiq launches in Sydney

Swiss made watch, Creux Automatiq Ghost Series, launched in Sydney with an exclusive event at The Star’s Library Lounge on 6 September 2017.

Creux Automatiq Ghost series is the first model of the brand. It is an all round timepiece that is made for the ruggered sportsman. It is elegan,t but can suit both a casual and formal look. The watch features a skeletonised date wheel that allows the viewer to see the intricate moving parts of the watch. It is made of 316L surgery grade stainless steel and has a gun metallic finish. It also features sapphire crystal that makes it scratch resistant. The creator of the brand is Dane Rumble and he is married to model Nikki Phillips.

Creua Automatiq showcased its watches throughout the venue and guests had the chance to purchase on the night. Creux Automatiq Ghost Series retails for about $3,000.

VIP guests that attended included: model Nikki Phillips; former Miss Universe Australia Tegan Martin; Australian Actor and presenter Tai Hara; stylist Mel Tan and Australian actress and singer Casey Burgess. They enjoyed a range of canapes while drinking Laurent Perrier champagne, Canadian Club cocktails and Auchentoshan whisky cocktails.

Guests got to take home a goodie bag with products from Selvedge grooming, Bondi Sands For Men and Sun Bum suncare.

For more information about Creux Automatiq watches, go to: https://creuxautomatiq.com/