Jan Logan launches 2018 Amavi Collection

Jeweller Jan Logan launched the 2018 Amavi Collection with a Mediterranean themed cocktail party at Molo Bar, Wolloomooloo Wharf on Wednesday 22 November 2017.

She also unveiled the new face of the collection, up-and-coming actress Tiarnie Coupland. Each year, a promising Australian actress is selected to grace Jan Logan’s catalogue, in line with the company’s belief in film as a powerful creative medium, and its’ commitment to supporting local talent.

The Mediterranean themed cocktail party had a bespoke canape menu and lots of prosecco flowing.  There was a decidedly Sardinian feel to the evening, with imported Ichnusa beer from Cagliari on hand to wash down the arancini balls!

Guests included: actress Emma Lung, Tiarne Coupland, Raechelle Banno, Madeleine Clunies-Ross and Sophie Hensser; Fox Sports Presenter Abbey Gelmi; former ballerina with The Australian Ballet Brooke Lockett; author and style editor of Men’s Health Magazine Jeff Lack; stylist Michael Azzollini; make-up artist Noni Smith; and freelance fashion and wedding photographer Jade Jeffries. Emma Lung was the face of a previous Jan Logan collection.

While no items from the 2018 Amavi collection were on display at the cocktail party, guests could admire the 18 carat South Sea Pearl Tiarnie earrings valued at $4,750 that were worn by Tiarnie Coupland herself.
Furthermore, each guest got to take home a sterling silver Paros pendant valued at $135.
For more information about Jan Logan’s 2018 Amavi Collection, go to: http://www.janlogan.com/the-collection/2018-collection-page/

Rosetta Sydney launches Aperitivo Hour and ‘Two Famous Pizza’

As the weather warms up, Rockpool Dining Group’s Rosetta Ristorante’s Terrace Bar is the perfect spot for Aperitivo Hour and Neil Perry’s ‘Two Famous Pizzas’.

Rosetta Ristorante launched on Tuesday 15 August 2017, bringing Italian coastal elegance and sophisticated dining to Sydney. The restaurant includes a panoramic outdoor terrace bar where Aperitivo Hour was launched with Neil Perry’s ‘Two Famous Pizzas’ on Friday 27 October 2017.

Neil was on hand to explain the origin of the Neapolitan Pizza; a time when Margherita and Marinara were the only way to top a pizza!  True to the originals, the toppings are fresh and simple, while the base has a deliciously chewy texture.

The Terrace Bar offers a more casual experience than the main dining area, however, the full menu is available for diners in need of something more substantial than the pizza and snack menu.  The extensive list of cocktails includes Cold Drip Café Americano, slushy Sgroppino, and various Bellinis (rotating seasonally with different fresh fruit blends). We focused our attention on the carefully selected bitters section with five variations of Negroni, classic Italian and local beers, over 30 gins and an extensive collections of whisky, grappa, brandies and rum; too much variety to sample all in a single visit and still be able to walk out the door!

As well as the ‘Two Famous Pizzas’, we sampled the warm mixed olives (grown in McLaren Vale, SA); Olive all’Ascolana (large green olives stuffed with veal, prosciutto and parmesan, then crumbed and fried); broad bean fritto (baby broad beans fried well with Pecorino); poached prawns with lemon mayonnaise; Bresaola (consisting of salumi from Pino Tomini Foresti); and Tuna crudo with salsa verde.  With the full restaurant menu also available, Rosetta Ristorante’s terrace bar is equally perfect to start your night with a selection of shared snacks or a full Italian fine dining experience, all while soaking up the Sydney sunshine with a choice of classic and modern cocktails.

Rosetta is located in the stunning Harry Seidler designed Grosvenor Place at the northern end of the CBD (118 Harrington Street, Sydney). Phone 02 8099 7089 for reservations.

Rosetta is open for lunch Monday to Sunday from 12-3pm and for dinner Monday to Saturday from 6-11pm, and Sunday 6-10pm. The Terrace Bar and Mezzanine Bar menus are available all day.

For more information about Rosetta Ristorante, go to: http://www.rosettarestaurant.com.au/sydney/home/

    

Hotel Ravesis launches new menu with a Spring Fling Party

Spring is officially here when, and only when, Hotel Ravesis hosts their annual Spring Fling Party Extravaganza!

When at Bondi Beach, you want to watch the sunset while drinking delicious cocktails and eating fantastic food, and this is precisely what we did at Hotel Ravesis’ Spring Fling party on Thursday, 26 October 2017, for the launch of their new spring / summer menu.  Sydney’s hottest party-goers grooved to the hip sounds of summer, while sampling the exciting, new food and drink menu.

The cocktails included the 321 Dance (made with watermelon infused vodka, apple juice, angostura bitters and egg white) and the Contratto Spritz (made with Contratto, prosecco and soda water).  The watermelon vodka is infused in-house, lending a creative and unique touch.  Guests were also served Heineken beer and Heineken 3, a refreshing lower alcohol version of the original, prefect for barbecue season.

The refreshed menu items included: cabasera, cracker and green tomato pickle; brandage, smoked roe and grilled sourdough; crystal bay prawns (peeled) with sherry aioli dip; Sydney rock oysters with vinegar and spring onion dressing; porcini mushroom pate, house pickles and grilled sourdough; and scallops on the shell.

Occupying prime real estate overlooking the most iconic beach on the planet, the food and drinks menu may have received a Spring refresh, but I’m pleased to say that the atmosphere and service are the same as ever.  With the long, hot summer just around the corner, Ravesis refreshing cocktails are sure to be the coolest accessories in town!

For more information about Hotel Ravesis, go to: http://www.hotelravesis.com/

   

 

Celebrate blood orange season with Solerno liqueur

Solerno, the world’s first blood orange liqueur, has joined forces with Italian restaurant, Capriccio Osteria, to offer a truly Sicilian immersive experience called Celebrazione dell’Arancia Rossa.

Solerno was launched in Australia three years ago. It is made with Sicilian sanguinello blood oranges, picked from the sunny groves on the slopes of Mt Etna. The fruit is processed within 24 hours at Agrumeria Corleone to maintain its freshness before the essential oils of the blood orange is blended with ingredients like Sicilian lemon and a neutral spirit base that has been sweetened with natural sugar.

Solerno, surprisingly, is a clear liquid that is sold in blood orange coloured bottles. On the nose, you can smell the blood orange, lemon and cream. Towards the back of the palate the liquid becomes very tart before breaking into a dry long finish with a substantial burn.

During spring, Sicilians drink Solerno to celebrate blood orange season. Like Sicilians, Sydneysiders will have the chance to celebrate like Sicilians with five specialised cocktail offerings that highlight the taste and versatility of Solerno and Redbelly Citrus blood oranges. These delicious cocktails have been perfectly crafted to complement the seasonal menu created by Head Chef, Nicole Bampton at Capriccio Osteria.

The five cocktail offerings include: Sicilian 75 (made with Solerno Blood Orange, citrus and prosecco); Solerno Serata (made with Solerno Blood Orange, Ruby Red Grapefruit, Bitters and soda); Solerno Spritz (made with Solerno Blood Orange, Dry Rose, lemon, soda and seasonal fruit); Spring Orchards (made with Solerno Blood Orange, Apple. Ginger and Citrus); and Solernoni (made with Solerno Blood Orange, Campari, gin, sweet vermouth and walnut).

The meal consisted of: a starter of focaccia of fennel, black olive and blood orange, an entree of wood-fired octopus, “Nduja’, blood orange and rocket; a pasta dish of blood orange tagliolini and pan fried scallops with Bottarga; a main of glazed pork chops with chargrilled radicchio and blood orange; and a dessert of blood orange baba with pistachio cream.

The immersive Sicilian experience will be running from 18 October 2017 to 18 November 2017 at Capriccio Osteria (159 Norton Street, Leichardt NSW 2040).

To make a booking, call Capriccio Osteria on 02 9572 7607.

Solerno is sold at Dan Murphy’s and other selected retailers for about $60.

For more information about Solerno, go to: http://solernoliqueur.com/agegate/agegate-fb.php?redirect=http://solernoliqueur.com/

       

The Golden Bar and Rooms launches at The Golden Sheaf Hotel

It was a night of glitz and glamour for the Hollywood themed launch of the Golden Bar and Rooms upstairs at The Golden Sheaf Hotel, Double Bay on  Wednesday 11 October 2017.

The Golden bar and rooms has been renovated with several seductive indoor and outdoor spaces suitable for events. The rooms decor is in a classic Hollywood style with golden colour tones..

Celebrity guests that attended the launch included actress Melina Vidler, Tess Haubrich, Yasmin Horner, and Maha Wilson; and model Monika Clarke.

The beverages for the night included: Moet champagne; The Golden Duchess cocktail (made with Belvedere vodka, lemon juice, sugar syrup, pineapple syrup, Cinzano Bianco, orange blossum water and egg white); Cape Mentelle rose; Thorn-Clark Sandpiper pinot gris;  Cake pinot noir and Goose Island Tea.

The canapes consisted of: citrus cured salmon with creme fraiche and horseradish; wagyu bresola with celeriac and remoulade; chicken and confit garlic terrine with baguette and salsa verde; watermelon with feta, olive and basil; tempura prawn skewers with nahm jim DF; lamb kofta with tzatziki and mint; green pea and siniach arancini with yogurt and harissa; pumpkin tartlet with onion jam, feta and sage; Sheaf fried chicken with chippppotle mayo; Sheaf wagyu slider with lettuce, tomato, relish, pickles and aioli; beetroot risotto with walnuts and goat’s curd; and cheese and charcuterie grazing table.

For more information about The Sheaf, go to: https://thesheaf.com.au/

GHD infinite styling event

Ten hairdressers took over the icon Sydney Opera House to create over 70 looks in twelve hours with the new ghd Nocturne Christmas collection for the ghd infinite styling event on Tuesday, 3 October 2017.

At the same time, a simultaneous event was occurring in London overnight where ten hairdressers were styling models with multiple elaborate hairstyles.

After 12 hours of styling in both Australia and London, guests, consisting of hairdressers and media, arrived at the Opera House for the ghd infinite styling event. The event was styled in purple, the same colour as the new Nocturne collection. Drinks (including a gin and lavender cocktail) and canapes were served. There was live acapella music, live crosses to London, and a parade were ten models were photographed in the latest glamour looks.

Ghd collaborated with media partner INSTYLE magazine to capture images of each look to publish in the November and December issue. Models wore glamorous shimmering ball gowns and beautiful makeup for the shoot.

The Australian team was led by ghd Australia Creative Director Richard Kavanagh, and also consisted of Jayne Wild, Brad Lepper, Lisa Vitale, Richi Grisllio, Mia Davries, Alana Dunphy, Travis Bandiera, Liam Hubbard and Jayme Lee Franco.

The ghd limited edition nocturne collection includes a range of tools to style your hair for day and night including:

  • cocturne collection ghd platinum styler gift set RRP $330
  • ghd air professional hairdryer RRP $200
  • nocturne collection ghd V gold styler gift set RRP $280
  • ghd flight travel hairdryer RRP $99
  • ghd air professional hairdryer & ghd V gold styler gift set
  • ghd curve creative curl wand with heat resistant mat RRP $230
  • ghd curve soft curl tong with heat resistant mat RRP $230
  • ghd advanced split and therapy limited edition bauble RRP$22

The new ghd nocturne collection offers infinite styling opportunities while maintaining the health of your health.

For more information about ghd infinite styling, visit: https://www.ghdhair.com/au

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/

     

Gurdys, a vegan friendly bar, launches in Newtown

King Street Newtown has a new vegan-friendly bar, Gurdys, that launched on Thursday 25 August 2017.

Gurdys is the lifelong dream of husband and wife team, Clare and Brett Davies who between them have more than 30 years experience in the hospitality industry. It is located just a hop, skip and jump away from Newtown Station. The decor of the venue is sustainable looking, using earthy tones, recycled wood panelling, exposed brick, loaded bookshelves, plants and a brightly illuminated bar.

Gurdys serves cocktails, wines, beers and a shared menu that caters for meat eaters, vegetarians and vegans.

The launch party menu consisted of vegan, vegetarian and meat options including: an antipasto board; citrus cured salmon with fennel and orange; beef cheek croquettes; mushroom cigars with whipped goats cheese (vegetarian); shallots and ginger arancini (vegetarian); green dog (vegan). The antipasto board and the green dog were the highlights. Green dog uses sausages from Newtown’s vegetarian butcher, Suzy Spoon, and tastes better than most hot dogs that use meat.

The cocktails, that were served in vintage style glasses, included: Hurdy Gurdy made from whiskey, frangelico, pilsner and honey; G.G.made from gin, Aperol and berry tea syrup; and Vanilla Passion made from vodka, passionfruit and vanilla (which was my favourite).

They have Sauvignon Blanc and Grenache Tempranillo on tap from R!ot Wines (which is a more sustainable option than bottles) and beer from Mountain Goat and Balter.

Gurdys is located at 349 King Street Newtown. It is open every day except from Monday.

For more information about Gurdy, go to: https://gurdys.com.au/