Sydney says on-street dining is here to stay

 

The City of Sydney is to begin transforming close to 150 temporary on-street dining areas into high-quality footpath extensions in the latest stage of its outdoor dining program.

The works will follow extensive public feedback about proposed changes to the popular scheme.

"We know outdoor dining has become a valued part of Sydney's street life and culture," Lord Mayor Clover Moore said.

“Both community and business have expressed strong support for our recent proposals which will make outdoor dining easier and boost the vibrancy of neighbourhoods and high streets.

"Now we're taking the next step. We’re replacing the temporary concrete barriers around current on-street dining spaces with attractive, permanent footpath extensions.”

There are currently around 150 temporary on-street dining spaces across the city being considered for conversion, on top of the spaces already planned for conversion as part of major street upgrades on Darlinghurst Road, Erskineville Road and Stanley Street.

The City of Sydney received more than 150 submissions from community members, businesses and organisations with strong support for increasing outdoor dining and making it easier for businesses to operate.

Community feedback highlighted the importance of maintaining accessible footpaths, managing noise impacts and considering the loss of parking spaces.

The final guidelines retain measures to ensure clear, continuous paths of travel for pedestrians and people with disability, while existing processes for assessing parking and traffic impacts will continue to apply.

The City of Sydney’s compliance approach will focus on communication and education for operators until February 1, 2027, except where enforcement action is needed because of significant public safety issues.

The Lord Mayor said by providing a reliable, clear path of travel, maximum space will be available for business while protecting access for people with disability and those pushing prams.

“Our priority is to ensure Sydney continues to have a thriving outdoor dining scene while maintaining sufficient space for others,” Moore said.

Since 2020, when the City of Sydney began offering public footpath and road space to businesses free of charge, over 2,600 applications have been approved. 

Most participating business have felt the effect, council says. Three-quarters of businesses have said the boost in customer numbers meant they needed to hire more employees, with more than one-third seeing a 20% increase in turnover.

“It’s wonderful to see people out on the streets, connecting with each other and enjoying their neighbourhood while supporting local businesses," the Lord Mayor said.

"These latest changes will further enhance outdoor dining experiences while making the city more accessible for those passing through our streets.” 

The City of Sydney has allocated up to $20 million in its long-term financial plan for the program.

Construction of the footpath extensions is expected to begin in early 2027 and take place progressively across the city over the next eight years. Hmm. 

Image: City of Sydney, Abril Felman

Qantas sets date for non-stop Sydney-New York flights

Qantas has confirmed it will launch non-stop flights between Sydney and New York from mid-2028. 

It will be the first ever non-stop commercial service between Australia and the biggest city in the US, as part of the Australian flag carrier's Project Sunrise.

Tickets for the inaugural Sydney to New York service are set to go on sale from August 2027. 

The new flights will cut more than three hours off the total travel time compared with current one-stop services today, connecting Australia's east coast to New York without a stop for the first time in history.

New York is the second Project Sunrise route to be confirmed, following the Sydney to London non-stop flights that begin in October 2027.

Qantas first flew to New York in 1958, as part of its inaugural round-the-world service, reaching the biggest city in the US from Sydney via Fiji, Honolulu and San Francisco. Today the airline operates a daily one-stop service between Sydney and New York via Auckland.

The Project Sunrise flights will be operated by specially configured Airbus A350-1000ULR aircraft, fitted with an additional 20,000-litre fuel tank that enables the aircraft to fly more than 16,000 kilometres, and up to 22 hours non-stop. 

Qantas will take delivery of 12 aircraft in total, each configured with 238 seats across four cabins.

The first test aircraft is currently in the final stages of its flight test program, and recently completed a record-breaking non-stop 24 hour and 24 minute flight from Melbourne to Toulouse, a first for any commercial airliner in the world, Qantas said in a media release. 

The first aircraft is expected to be delivered to Qantas in April next year.

Qantas says demand for travel between Australia and the United States continues to grow, with visitor arrivals from the US up 5% year-on-year. 

Qantas Group CEO Vanessa Hudson said adding New York to Project Sunrise was a defining moment for Australia and the US.

“Conquering the tyranny of distance has been part of who Qantas is from the very beginning," Hudson said. 

"Reaching New York non-stop completes a vision we set out many years ago, and it's a moment of enormous pride for the thousands of our people who have been working hard to make Project Sunrise a reality.

“New York has always captured the imagination, and for generations, reaching it from Australia has meant breaking up the journey somewhere along the way. From 2028, our customers will be able to board in Sydney and arrive in New York around 18 hours later without stopping once, cutting around three hours off the current fastest travel time. That changes what's possible for travel between our two countries.

“Flying these distances is only worth doing if our customers arrive feeling their best, and that belief has shaped everything we've built. Over the past decade, working alongside experts, we've designed the aircraft and the onboard experience around the science of ultra long-haul travel, from the lighting to the meals to a world-first Wellbeing Zone. This is a fundamentally different way to fly."

Bazhong, Sichuan Province, calls to lovers of autumn hues

With its brightly coloured dying leaves; hints of orange, yellow, and red on the ground and a chill in the air, autumn is a popular time to travel from New England in the US, to The Cotswolds in England

China, too, wants its spot on the autumn travel calendar.

The 24th Sichuan Guangwu Mountain International Red Leaf Festival runs from October 1 to November 18 in the Guangwu Mountain Tourism Area in Bazhong, Sichuan Province.

Located in south-west China, Guangwu Mountain boasts a forest coverage rate of 97%.

Each autumn, 680 square kilometres of mountain forests create what local tourism operatives dub "a dazzling palette".

Over 40 tree species, including Fagus pashanica, maples and lindens, help turn the mountains into a stunning autumn landscape.

Known as "Asia's longest natural red carpet," the region has become a top autumn destination for backpackers, photographers and travellers and is widely recognized as one of western China's signature autumn attractions.

The tourism here caters to international visitors who prefer slower-paced, in-depth, off-the-beaten-path travel.

The new Yanziling Loop Boardwalk, launched in May, winds along mountain cliffs, with a sea of clouds often rolling beneath visitors' feet and brilliant foliage unfolding alongside the trail.

A major highlight of this year's festival is the newly completed Micang Avenue. Stretching 85km, the route connects seven core scenic spots, including Guangwu Mountain, Micang Mountain, and Nuoshui River.

The festival will also feature cultural, sports and international exchange activities.

Murphy snares big gig at Hollick

Sean Murphy has been involved in the wine industry all his working life. 

Now the experienced Limestone Coast vineyard operative and winemaker has landed a gig as the new head winemaker at Hollick Estates. 

The appointment represents something of a homecoming as Murphy worked with Hollick during the mid-2000s. 

He now returns in a leadership role with more than two decades of regional winemaking experience and a deep understanding of the vineyards, varieties and conditions across the Limestone Coast region. 

Raised in Padthaway, Murphy's connection to the wine industry began through his family’s vineyard and viticultural businesses. Those early experiences led him to pursue a career in winemaking.

He began his winemaking journey at Mount Benson in 2003 while studying wine science at Charles Sturt University. He moved to Coonawarra in 2005 and has most recently worked as winemaker for Ladbroke Grove. 

Wine is quite literally in Sean’s blood; he says he has never held a job outside the wine industry.

“I’m thrilled to be returning to Hollick Estates and taking on the role of head winemaker,” he said. 

“Coonawarra is an exceptional wine region, and Hollick has a proud history and a strong connection to its vineyards and the wider community. Having worked here earlier in my career, it feels very special to return with the experience and perspective I have gained over the past two decades.

“I’m looking forward to working alongside the vineyard and winery teams, building upon Hollick’s established style and exploring the opportunities ahead.”

Hollick Estates director Cameron Ding said: “Sean’s extensive regional knowledge, hands-on viticultural background and genuine affinity with the Limestone Coast made him a natural fit for the role.

“Sean brings a wealth of experience, an intimate understanding of the Limestone Coast and a genuine respect for the vineyards and people behind the wines.” 

Murphy succeeds Jordan Cory, who led Hollick Estates’ winemaking program for the past four years.

Meet the newest winery restaurant in the Hunter Valley

The Hunter Valley has a new dining and drinking destination with the opening of Lucia Roche Estate in time for the spring season.

The new Pokolbin eatery pairs stone-fired Italian-influenced cooking from former Savoy Grill chef Jack Zideluns with estate wines.

The menu showcases pizzas and Italian-inspired share plates and seasonal produce.

Lucia is open for lunch, dinner and drinks, aiming to offer everything from an afternoon bite to a long lunch or evening meal.

Zideluns says he grew up with recipes and traditions passed down through his Italian family, and his Nonna.

“Some of my best memories of food are sitting around a table with family, with plenty of dishes in the middle and everyone helping themselves,” the chef says.

“That’s a big part of what I want Lucia to feel like. The food is considered, but it isn’t precious. We have access to great produce here in the Hunter, a stone-fired oven at the heart of the kitchen and some incredible wine on our doorstep, so there’s plenty to work with.”

Among the dishes are burrata with romesco sauce and freshly baked pizza bread and Prosciutto Rucola pizza with prosciutto, rocket, parmesan, fig and San Marzano tomato.

On the drinks side, the list spans estate wines, the venue’s own Lucia Lager and cocktails including the Amalfi Sour.

Joining Zideluns is venue manager and licensee John Samway, a qualified wine professional with experience across restaurants, hotels, cellar doors and wineries.

Samway will oversee the wine and broader beverage offering, while operations manager Sam Harman, a qualified chef with more than 20 years in hospitality, will oversee the broader operation.

“We want Lucia to be somewhere people can gather and settle in, there’s no rush to order or to leave," says Samway.

"It should feel special enough that you want to make a plan to come here, but relaxed enough that you can spend a few hours over good food and wine.”

Lucia will open Wednesday to Sunday for lunch and dinner, giving both Hunter Valley visitors and locals a new option for pizza, pasta, wine and cocktails in the centre of the wine tourism region.

For more info see https://luciarocheestate.com.au/.

Get to the meat of the matter at Darling Harbour

Love your meat dishes? 

At Parkroyal Darling Harbour, Sydney’s award-winning ABODE Bistro. Bar is next month teaming up with Vic’s - The Chef’s Butcher for a four-week dining series celebrating Australian farmers, producers and premium meats.

Running from October 5 until November 1, each week will see the spotlight on a different dish paired with a signature cocktail. 

Guests are invited to join on a weekly adventure, travelling from the North Coast of New South Wales to Brunswick, Western Australia, and celebrate the tastes, provenance and stories of each region through food and cocktail pairings.

Highlights will include Paroo kangaroo with a lemon myrtle cocktail and White Rocks veal osso bucco with a spiced negroni.

ABODE, meaning ‘home’, champions local, seasonal produce and specialises in food that is made to be shared. 

The new partnership with family owned Vic’s – The Chef’s Butcher, which has sourced exclusively from Australian farmers and producers since 1966, brings greater focus to the provenance, quality and people behind each cut.

Other pairings include Maremma duck leg confit served with a crisp whisky apple sour and Kurobuta pork chop complemented by a classic ginger highball.

The menu can also be enjoyed alongside ABODE’s weekday Happy Hour, running from 4:30-6:30pm, Monday to Friday, with $2 Nambucca oysters, selected beers and wines from $6 a glass and $15 cocktails.

Bookings and walk-ins welcome. To book see HERE