Celebrating 10 years of gluten-free eating at The Botanica

The Botanica Vaucluse has always been a Sydney restaurant ahead of its time. 

A decade in business has shown that a 100% gluten-free restaurant can thrive at the premium end of the market.

Throughout August, the Coeliac Australia-certified restaurant is celebrating with a month-long Italian festival, bringing together artisan collaborations spanning regions including Naples, Calabria and the Amalfi Coast, while remaining 100% gluten-free.

Long before dietary requirements became a mainstream consideration, The Botanica built its business around serving coeliac diners without compromise. Ten years on, it is regarded as a destination for everyone, regardless of whether they eat gluten-free.

The month-long program includes:

An exclusive Amalfi-inspired lemon tart created by gluten-free pastry chef Sebastien Sans Gluten, available throughout August; and a hand-crafted cannoli installation by Calabrian pastry chef Daniele Barresi (Eden Pasticceria). 

Chef Abby James (ex-Quay, ex-Jonah's) will lead the kitchen throughout the celebrations

Venue and events manager Sara Paganelli says: "We wanted our anniversary to feel like a holiday in Italy. Every collaboration tells a story and celebrates the incredible artisans helping redefine what's possible in gluten-free dining."

The restaurant says its menus have a message. 

 
"I'm tired of gluten-free being treated as the consolation menu," says Evette Moran, co-founder and co-CEO of Mark Moran Group. 

"A decade ago we opened The Botanica to change that. This month is proof it worked. We're bringing in some of Italy's best pastry traditions and showing Sydney that gluten-free was never the limitation, it just needed someone to take it seriously."

See www.thebotanicavaucluse.com.au

Guillaume is back in Sydney - for four days only

Calling lovers of classic French cooking.

Star chef Guillaume Brahimi will bring his much-loved elevated bistro classics back to Sydney for four nights only this August, taking over Double Bay’s Baker Bleu from August 6-9.

For the first time in six years, Sydney diners will have the chance to revisit the dishes associated with the larger-than life chef’s cooking, from onion soup and cheese soufflé to roast chicken with tarragon jus, steak au poivre, profiteroles and lemon tart. 

Bookings open Thursday July 2, with reservations set to be available by phone only. How very old fashioned. 

“The dishes on this menu are my most highly requested bistro dishes, and are ones I love to cook,” Brahimi says. 

“I have missed cooking them for Sydney. Six years is a long time. To bring them back, in a room this intimate and with a team this passionate about what they do, is something I have been looking forward to."

The takeover will see Baker Bleu transform from neighbourhood bakery by day to intimate bistro by night.

Across the four-night residency, Brahimi will be in the kitchen, serving a four-course menu of elevated bistro classics. The press release says th menu “will bring together the signatures, favourites and generous French cooking that have defined his restaurants for more than two decades”.

Many of the dishes are featured in his recent book Plat du Tour, released in April this year. The experience will be strictly limited, with just nine tables available per service for seven sittings.

The four-course menu ($190pp) will include bread, a snack, entrée, main, dessert, petit fours and sides. 

Entrée choices include onion soup and cheese soufflé, while mains include roast chicken with tarragon jus and steak au poivre. Sides will include Paris mash, frites and green salad, with desserts including profiteroles, passion fruit soufflé and lemon tart. A tight wine list will reflect Guillaume’s personal favourites, available by the glass or bottle. 

The former Guillaume at Bennelong chef patron is currently operating his flagship Bistro Guillaume in Melbourne while continuing his role as a culinary ambassador for Crown Sydney. He concluded a 14-year run at Bistro Guillaume Perth in April.

Co-founder of Baker Bleu, Mike Russell, said: “Baker Bleu is a neighbourhood spot at heart, and there’s something special about opening it up at night and watching it transform into this intimate French style bistro experience. Guillaume has been a long-time champion of our bread, and we are so thrilled to host him. I’m looking forward to seeing the community come together around the table to enjoy our bread with some beautiful French food.”

Call 0458 400 327 from Thursday to book.

A week of science - and silliness - in Hobart

Hobart will once again embrace science and fun when the Beaker Street Festival turns Tasmania's capital into a meeting place for bold thinkers and adventurous spirits from August 12-19.

Beaker Streets is promoted as being "where science collides with art, music, and adventure, where conversations flow over cocktails, and where unexpected encounters spark new ways of seeing the world".

The festival - now in its eighth year - "has cemented its place as Australia’s most dynamic festival of science and culture," organisers say.

The schedule includes big ideas, deep discussions, and mind-expanding experiences - all set against the raw beauty of Tasmania’s winter landscape.



“Beaker Street Festival is all about making connections with interesting people, taking part in immersive experiences, and gaining new perspectives,” says festival founder and creative director Dr Margo Adler.

“If you have an idea in your mind of what a science festival is, it's not that.”

You can sign up for program announcements and early ticket access at www.beakerstreet.com.au.

The full festival program will be announced May 22. Stay tuned.