Halloween to spread over four days on the Sydney waterfront

 

Halloween used to be a purely American event. 

But, like so many American trends, it has spread globally. 

Sydney will be fully involved when Ghost In The Rocks runs from October 29 to November 1 - yes, a one-day festival now runs over four. 

Ghost in The Rocks is promoted as "transforming one of Sydney’s oldest precincts into a huge open-air Halloween playground", with more than 300,000 people expected across the festival this year.

George Street and the Overseas Passenger Terminal will close to traffic from 7pm to midnight on the Friday and Saturday, opening up The Rocks from end to end for live music, DJs, food and drink, roaming performers and large-scale Halloween installations.

The precinct will be transformed, with giant tentacles emerging from buildings, six-metre spiders taking over the laneways and streets filled with colour, lighting and Halloween theming. 

And the street festival and all live performances are completely free across all four nights. You's have to pay me to attend, but that's just me. 

See here for more details: https://ghostfestival.com.au/

When Japanese and Peruvian cuisines blend in Sydney

Sydney is poised to get a new niche restaurant offering with ESCA Hospitality Group set to open Amé, a Nikkei restaurant bringing Japanese-Peruvian cuisine to Oxford Street, Darlinghurst. 

Situated on the ground floor of a heritage-listed 1927 building at 84 Oxford Street, Amé will be led by executive chef Erik Ortolani, who is currently executive chef of ESCA’s Itō and Jōji. 

At Amé, Ortolani draws will draw inspiration from the rich culinary tradition born from more than 130 years of Japanese immigration to Peru.

“I’ve always loved Nikkei cuisine - it’s incredibly vibrant, layered and exciting, yet it still feels underrepresented in Sydney,” says Ibrahim Moubadder, co-founder and creative director of ESCA Group. 

“Sydney is one of the greatest dining cities because we don’t just replicate cuisines, our chefs interpret them through the way this city eats, and I don’t think Nikkei has had that moment here yet. That’s what excites us about Amé.”

“Erik has such a strong foundation in Japanese cooking, and after travelling through Peru and immersing himself in its food and culture, he’s bringing those two worlds together through his own perspective. 

"We want Amé to be some of ESCA’s best work yet, a restaurant that makes people fall in love with Nikkei cuisine and shows what it can become in Sydney. I can’t wait to open the doors this October and share what we’ve created.”

Amé - which joins Callao Barangaroo as the second Nikkei offering in Sydney - will form part of Oxford & Foley, the Darlinghurst precinct also home to the recently opened Mecca Coffee and Aenza, with Soho House set to open next door in 2028. 

The opening of Amé follows the recent launches of ESCA venues AALIA Wine Room in Martin Place and Besa in Bondi. 

Amé will open seven days a week for dinner, and for lunch Wednesday-Sunday, from October 2026.

Image: Eric Ortolani and Ibby Moubadder. Provided.

Farewell Manly Pacific, hello Elysium Manly

Elysium Manly is now open, marking the arrival in Sydney of Australian luxury hotel brand Elysium Hotels.

Formerly known as Manly Pacific, the 213-room beachfront hotel has transitioned to Elysium Manly, joining Elysium Noosa as the brand's second Australian property. 

The re-branding to Elysium follows a $40 million investment in the property, including a $30 million

refurbishment of rooms and suites by Coco Republic. 

Elysium aims to bring its "distinct expression of contemporary luxury" to one of Sydney's most iconic beachside destinations.

The hotel's new persona brings together "contemporary design, destination dining, intuitive service and integrated wellbeing", with new experiences introduced as part of the Elysium offering. 

Elysium Manly general manager Dylan Cole said the official transition marked the

culmination of several years of investment in the property, while introducing a new level of

service and experience not previously available at the hotel:

"Elysium is about looking at every part of the guest experience and asking what more we can

give, from the way we welcome people and anticipate what they might need, to the quality of the

amenities in their room and the details they encounter throughout their stay," he said. 

"We have an extraordinary location in Manly and the ambition is to create a hotel experience that genuinely lives up to it.

“There is a generosity to Elysium that goes beyond the physical hotel. 

"It’s the freedom to have breakfast brought to your suite after a sauna, knowing your favourite bottle is waiting in the wine fridge, having your dining reservations taken care of, or simply being recognised and looked after by someone who understands how you want to spend your time with us.”

Six ocean-view Wellness Suites feature private infra-red barrel saunas alongside wellness amenities and rituals, while Coastal Two-Bedroom Suites offer "generous living spaces and residential-style comfort".

The pinnacle Elysium Suite offers an elevated stay with an expansive terrace and infra-read sauna overlooking Manly Beach.

Guests can enjoy the rooftop magnesium mineral pool with Pacific Ocean views and dining across hatted Italian restaurant Cibaria, 55 North and Bistro Manly - all just an exhilarating  ferry ride away from Sydney's CBD.

See elysiumhotels.com

Radisson has a new focus with its latest Sydney hotel

 

Sydney is get another luxury lifestyle hotel, but this one will be in the Haymarket district, close to Central Station. 

Radisson Hotel Group this week announced the signing of Radisson RED Sydney Haymarket, a 328-room, new-build hotel set to open in 2029. 

The 31-storey hotel will be positioned in the heart of Haymarket granting easy access the Sydney Light Rail, Chinatown and Darling Harbour. 

 “The signing of Australia’s first Radisson RED marks an important milestone in our Australasia expansion plan," said Elie Younes, executive vice president and global chief development officer (whew!) for the Radisson Hotel Group. 

"Radisson RED is a distinctive brand that offers a relevant and impactful proposition to both guests and owners. We are excited to partner with Ceerose on this project and are grateful for their trust in our brands and people.”

Radisson RED Sydney Haymarket will feature those 328 rooms, a restaurant, a lobby café-bar, a pool bar, meeting rooms, an outdoor swimming pool, and a fitness centre. 

The hotel will also include a dedicated early- and late-check-out lounge for guests. 

Edward Doueihi, founder and managing director of developers Ceerose, said: “Radisson RED Sydney Haymarket has been conceived as a destination that reflects the energy and transformation taking place across this part of Sydney."

See https://www.radissonhotels.com/

AirAsia adds Australian flights but cuts Sydney

Good news for some Australian lovers of low-coast flights, but bad news for those based in Sydney

AirAsia today announced it is strengthening its network with planned frequency increases across its Perth–Denpasar, Perth-Kuala Lumpur and Melbourne-Kuala Lumpur services.

But as part As part of the rationalisation, the airline has made the "difficult decision" to suspend its Sydney-Kuala Lumpur route.

The decision reflects a combination of increased cost pressures, softer demand and the need to strategically align the airline’s network and fleet, the airline said in a media statement.

From December, Perth–Denpasar services will increase to 35 flights per week, while the strong performance of Melbourne–Kuala Lumpur will see the route return to daily services.

Perth–Kuala Lumpur has also experienced significant growth, with frequencies set to steadily increase to 14 flights per week.

Benyamin Ismail, general manager of AirAsia X said the decision was not made lightly, and acknowledged the Sydney-Kuala Lumpur route is key to supporting Fly-Thru and serves customers who travel to visit friends and family across ASEAN.

“This has been an incredibly difficult decision, and one that has not been taken lightly," he said.

"Sydney, which was launched back in 2012, has played an important role in our history and in connecting Australians with Malaysia and the wider region.

“The current operating environment requires us to make some tough choices. By accelerating the retirement of older, less fuel-efficient widebody aircraft and adjusting our network, we are taking the necessary steps to build a more resilient and commercially sustainable operation for the future.

“We understand how disappointing this will be for our guests, particularly those who have travelled with us over many years, and we sincerely thank them for their understanding and support."

The airline's teams are contacting affected customers from today, offering refunds which will be completed within 14 days, a Credit Account or date changes.

Sydney gets a new French-style wine bar

Sydney has a new French-style wine bar. 

Not sure if they are aiming for a Willi's vibe, or a Baron Rouge feel, but La Buvette has opened on Challis Avenue in Potts Point, under the direction of The Goodies Hospitality, the team behind Bar Copains, Bessie's, Alma's and Vin-Cenzo's.

Led by friends and co-owners Sali and Nathan Sasi and Morgan McGlone, La Buvette is a neighbourhood wine bar "inspired by the intimate, lived-in bars of Paris". 

The venue offers a menu of small plates and classic bistro dishes and a wine list with a strong French focus. The venue takes over the original Challis Avenue site and name of a much-loved Potts Point institution that closed in 2019.

"The best wine bars in Paris have a sense of ease about them - they're places you drop into for a glass, end up ordering dinner, and somehow the whole evening disappears," says chef and co-owner Nathan Sasi. 

"That's the feeling we wanted to bring to La Buvette. It's a neighbourhood wine bar first and foremost, with classic French cooking, a great wine list, and warm hospitality. We feel incredibly lucky to be writing the next chapter for this much-loved corner of Potts Point."

The menu at La Buvette draws on a recent research trip Nathan and Morgan took to Paris. The dishes are classically French, but with a modern, playful edge. 

Menu highlights include: oysters with Champagne granita; comté custard gougères; raw diced tuna and goat's curd tart; escargots with café de Paris butter; and duck neck and pork sausage with seeded mustard. 

For dessert, think dishes like apple pie with French vanilla bean ice cream; a charred macaron with yuzu and finger lime; and a mini crème caramel. Although, come to think of it, dessert is a rare treat in Paris wine bars.

 
The drinks program is from group sommelier, Ishan Kaplish (formerly Mimi’s, Tetsuya’s). 

There are 23 wines by the glass, alongside a line-up of French-inspired cocktails including the Buvette Martini with Tanqueray gin, dry vermouth, cornichon and brine; Garde la Pêche Spritz with French aperitivo Rinquinquin and prosecco; and the French Maid with cognac, Falernum, cucumber, mint, lime and ginger beer.

The room is intimate, with just nine bookable seats inside and 30 walk-in seats outside. 

Interior design firm Studio Gram fitted out the space to "feel comfortable and lived-in", with aged timber, brass, mosaic tiles and worn upholstery, in a palette of warm ambers, caramels and mustard tones with a deep red accent. 

La Buvette will be open from 4pm Monday to Thursday, and for lunch and dinner from Friday to Sunday. Bookings are available now at https://labuvettesydney.com/

Images: Andrea Veltom

An authentic taste of Italy landed in Redfern

 

When a pizza joint is packed to the rafters on a chilly midweek evening that is a very good sign.

When you sit down and are surrounded by various Italian accents and dialects, that is almost certainly a harbinger of good things. 

And so it proves at Regina La Pizzeria, a candidate for Sydney's best pizza place, in the emerging foodie destination of Wunderlich Lane, where Surry Hills meets Redfern at the intersection of Cleveland and Crown Streets.

Earlier this year, Regina La Pizzeria was awarded 3 slices in the Gambero Rosso Pizzerie d’Italia guide, becoming the only Sydney venue to receive the publication’s highest recognition 

Co-owner Matteo Ernandez, originally from the island of Lampedusa, off Sicily, was the only Australian pizza chef included in the Best Pizza Awards 2026 - The Ones to Watch, announced in Milan in June.  

Co-founder Michela Boncagni, a qualified sommelier, oversees the broader guest experience at Regina, spanning an Italian-accented wine list, and very friendly service. There is genuine hospitality on offer here. 

Before Regina, Ernandez (above) led kitchens as head pizzaiolo at Da Orazio and Matteo Double Bay.

At Regina, he works with high-hydration doughs built on a blend of semolina, tipo 1 flour, and wheat germ, using a biga recipe to achieve what he defines as a “young but expressive” dough.

We perched at the bar table overlooking the open kitchen as Matteo and his team produced a formidable array of pizza styles. 

And while pizza remains the core of the offering, the venue has evolved beyond the traditional pizzeria format, with a broader menu of hand-made pasta and seasonal dishes supported by an Italian-focused wine and cocktail program.  

At the centre of Regina’s kitchen is a dough-focused philosophy, where hydration, fermentation and baking are carefully controlled to prioritise consistency, lightness and structure. 

A key part of this approach is Ernandez's use of Molino Casillo flour, chosen for its emphasis on preserving the character of the wheat itself. 

Regina uses Australia’s first Fazzone oven (above), a traditional Italian wood-fired oven built brick by brick in Naples, reassembled in Sydney and designed specifically for contemporary-style pizza.

There are traditional favourites, along with Pan Baked Pizza (padellino), cooked in small round metal pans rather than directly on stone. 

Twice-Cooked Pizza, meanwhile, combines frying and baking techniques to create a pizza that is crisp on the outside while remaining light and airy inside.

On Tuesdays, Regina hosts Scrocchiarella pizza nights, showcasing the traditional Roman-style pizza known for its signature crunch. 

The wine list focuses on Italian producers and native varietals. We tried a San Lorenzo di Vera Rosata, a montepulciano, sangiovese blend from the Marche, and a deliciously dry and savoury Emilio Schiacca Rossobrillo Nero d'Avola from the slopes of Mount Etna.   

The same dough style also carries through to Regina’s chocolate padellino dessert, combining chocolate chips, vanilla mascarpone, mixed berries and hazelnuts.

We were, sadly, pizzaed out by this time, but did find just enough space for some delicious Sicilian-style cannoli (above) with ricotta, chocolate, and candied orange. 

Easy to recommend this place.

 Regina La Pizzeria Wunderlich Lane, Redfern, Sydney. https://www.reginalapizzeria.com

* The writer was hosted by Regina La Pizzeria 

Rick Stein’s style shines; even if he’s not in the house

Celebrity chefs put a lot of faith in their staff when they open multiple outposts.

The big-name pan handlers are invariably on site for the first few weeks, but then they have to trust the chefs and front of house staff they have hired to make sure standards are maintained.

That's particularly important when, like restaurateur, cookery book author and television presenter Rick Stein, you have a global reputation to uphold.

Rick Stein at Coogee Beach opened just before Christmas last year and is still pulling in the crowds. The 224-seat restaurant in the same building as The InterContinental Sydney Coogee Beach hosts the signature restaurant, bar dining and courtyard terrace.

We've sampled Stein venues in Padstow in Cornwall before and when I checked in last week everything in Sydney was operating exactly as the English seafood chef, and honorary Australian, would have wished.

There was a full house for Friday lunch but everything was working with clockwork precision.

The vibe is beachfront casual - with design from Stein's Australian wife Sarah, and artworks by Australian artist Brigit Thomas adorning the walls and featuring on the front page of the menu, including a striking giant squid and a shimmering school of fish.

The staff are seasoned hospitality professionals. Giovanni and Zara, who looked after us, were hugely impressive - and the kitchen brigade delivered a very tasty repaste of trademark Stein flavours.

We selected sashimi of salmon, kingfish, tuna and scallops (above), served with wakame, pickled ginger, wasabi, sashimi dressing (freshness personified), and an absolutely superb twice-baked spanner crab soufflé with thermidor sauce (below) as our starters.

We followed up with two Padstow favourites: Rick’s fish and chips deep fried in dripping, served with chips, mushy peas and tartare sauce. The batter was crispy, the fish moist and flaky but I didn't enjoy the texture of the mushy peas. Picky. 

The Newlyn fish pie (below) was chock-a-block with salmon, ling, monkfish, prawns, mussels and mushrooms in a creamy seafood velouté, topped with breadcrumbs and parmesan.

We shared a dessert: a classic crème brûlée with almond biscotti. along with glasses of a deliciously zingy artisan mandarin-infused limoncello.

Our wine choice was the 2024 Rick Stein White Burgundy, a house wine selected by Rick Stein and his son Charlie and a perfect match for seafood dishes. But only after my wife had sampled the deliciously dry 2024 Graci Etna Rosato from Sicily.

There is an impressive wine list by both the glass and bottle with a nice balance between Australian wines and quality imports.

Well worth a visit whether or not Stein is in the house.  

Note: Rick Stein at Coogee Beach is a cashless venue, although I'm sure the staff prefer their tips as cash.

See https://www.ricksteinatcoogeebeach.com.au/

# The writer was hosted by Rick Stein at Coogee Beach

Head back in time with innovative cocktails high above Sydney

 

Take the lift to level 22 and the world looks a whole lot better. 

High above the hustle and bustle and construction noise of the day, Sydney sparkles from up in the sky. 

Mixology is a serious business but the cocktails at stylish sky-high bar Dean & Nancy on 22 are full of fun. 

This is a cocktail bar worth seeking out; a nice vibe; great views. And some nifty snacks, as well. 

I was a bit late checking out the launch of its new signature cocktail menu, Time Machine, which is billed as "a spirited journey through the cultural icons, inventions and milestones that defined the 1950s and 1960s".

Innovative, with the interactive menu that invites guests to unlock each cocktail by rotating a spinning time selector, revealing the stories and flavours of 14 signature creations. And that's in addition to some long-time favourites and some ‘High Roller’ drinks made tableside. 

You can choose to sit at the bar, or at a private booth (ideal for small groups). 

Among the menu of craft cocktails is: Road Runner ‘Beep Beep’: A playful tribute to the beloved Warner Brothers’ cartoon, this tequila-based cocktail arrives in a custom 3D printed dynamite bar vessel. 

There is also  the Instant Camera: blending nostalgia with innovation, this vodka highball channels the childlike curiosity that sparked Edwin Land’s invention of the Polaroid. Guests receive a freshly snapped instant photo as their garnish - and as a keepsake. 

I very much liked the great looking Black Box (above), a citrus‐driven whisky cocktail honouring Australian inventor Dr David Warren and his invention in 1954 of the flight recorder. Think macadamia‐infused The Dalmore 12, mandarin, blackberry, black chinotto and an orange dust garnish to echo the real device’s colour. 

We also tried the fun M&Ms (Michters Rye Whiskey, Oats, Licor 43, vanilla, peanut butter, cacao and cream), which comes with a side serve of M&Ms, and a Kid Ory, a blend of Diplomatico Reserva Exclusiva Rum, salted calamansi and pineapple, Tia Maria, Agricole Rhum and Cacao bitters. 

Great if you don't have to drive. 

There is an enticing selection of snacks: we sampled the impressively French-accented saucisson sec with cornichons (below), caramelised onion dip with pickles and parmesan crackers, and Manchego croquettes with Iberico and verde mayo.

All were tasty and well presented, but you can also choose from some share plates, perhaps some oysters, or buttermilk kingfish, or opt for a pork and beef lasagna, or a Wagyu ribeye with chimichurri sauce.   

“At Dean & Nancy, we’ve always believed cocktails should do more than taste great - they should spark the imagination,” says restaurant and bar manager Krisztian Csigo.

“Our Time Machine menu celebrates the people and moments that shaped a generation, brought to life through playful techniques, vintage references and modern mixology.” 

The Time Machine menu was developed in collaboration with the world-renowned team at drinks innovators Maybe Sammy. 

There is an aperitivo hour between 5-6pm with discounted drinks, including cocktails and wines by the glass. Ideal for watching the sun set. 

Dean & Nancy on 22, Level 22, 2 Hunter St, Sydney. Open 4.30pm until late. 

See www.deanandnancyon22.com.au

* The writer was hosted by Dean and Nancy on 22.

A lunchtime oasis offers top value in Sydney CBD

 

Anyone looking for a value lunch option close to Sydney CBD might want to have Jackalberry Bar & Restaurant on their radar.

In a city where food prices can range between expensive and stratospheric, the cosy restaurant at the front of the Hyatt Regency hotel is offering something a little bit different. A little oasis of calm and conviviality.

The new lunch menu showcases a wide array of flavours with a one course and one drink package for just $29.

Perfect if you want to know exactly what you are going to spend.

Dishes include charred lamb cutlets, crispy skin barramundi with laksa broth and noodles, or Mexican chicken salad that can all be be paired with your choice of house beer, wine, soft drink, or juice.

I opted for a very impressive Truffle Steakhouse burger with cheese, truffle aoli, balsamic onions, crispy pickle and delicious crispy fries (above), paired with a chilled glass of Tyrrell's semillon sauvignon blanc. I could easily have opted for a pad Thai, or a creamy mushroom fettucine.

My wife chose the healthy option of the prawn poke bowl (below), paired with a pot of jasmine tea.

We opted against adding a dessert ($9) - both mains were substantial - but could have chosen a mango crème brûlée, or an old-fashioned chocolate cake.

The vibe is English country tea house with service from some grizzled hospitality veterans keeping a keen eye on proceedings. It's not haute cuisine, but it is good food, freshly cooked in congenial surroundings.

It's an ideal venue for a quick break from the office, or a relaxed catch up. And with a set price per person you don't have to worry about someone ordering Champagne and lobster and then want to split the bill evenly.

The one course and one drink for $29 deal is available daily, 11:30am-3pm. There is also a $22 make your own salad option. 

# The writer was hosted by Jackalberry Bar and Restaurant 

Cape Mentelle brings benchmark cabernet tasting back to Sydney

Cape Mentelle's International Cabernet Tasting is returning to Sydney after 15-year absence.

The founding Margaret River winery will bring the tasting back to the east coast on Friday, October 16 - a major event for cabernet lovers.

To be held at Watersedge at Campbell’s Stores, with views of Sydney Harbour, the annual benchmark tasting is a hallmark event on the Australian wine calendar, featuring a line-up of some of the world’s finest cabernet labels.

Tickets are $750pp and include a blind tasting of three brackets followed by a long lunch paired to the wines from the tasting. 

There will be commentary from experts and the tasting is followed by a Champagne palate cleanser before lunch.

The Cape Mentelle International Cabernet Tasting is one of Australia’s longest running international wine benchmark tastings, established in 1982 by Cape Mentelle founder David Hohnen.

The tasting initially began as a process to help Hohnen finesse each vintage by benchmarking his own releases against globally recognised expressions.

Today, the tasting has expanded to invite wine lovers to join the Cape Mentelle team to taste and benchmark great cabernets from across the world alongside home-grown examples from the same vintage.

“I’m excited to bring this much-loved wine tasting experience back to Sydney for the first time since 2011,” says Cape Mentelle Chief of Winemaking & Viticulture David Moulton.

“Each year, the tasting reveals the ever-evolving landscape of cabernet sauvignon, as seen through the lens of some of the world’s best winemakers. Not only do we see how our own cabernet is looking against an array of other Australian releases, but we get to see how Margaret River Cabernet continues to define itself against regions from around the world.

"I can’t wait to see what the tasting unveils.”

The tasting will feature iconic Australian expressions alongside cult-status international producers from Italy (including Super Tuscans), the US, New Zealand, and France.

Adding to the event’s prestige, this year offers an Australian exclusive first look at wines from the 2023 Bordeaux vintage prior to their official local arrival. 

Tickets and details here: https://www.capementelle.com.au/Events/International-Cabernet

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

Coonawarra vignerons hit the road again

One of Australia's most popular and longest-running wine events hits the road again. For the 23rd time.

The 2026 Coonawarra Wine Tasting Roadshow will bring the flavours and stories of Coonawarra to wine lovers across the country, from a spring Sydney Harbour wine cruise and an inner-city tasting with panoramic Melbourne skyline views, to a relaxed beachfront afternoon on the Sunshine Coast.

Backed by a close-knit community of passionate producers - from multi-generational family wineries to innovative new players - the Roadshow continues to champion the depth, diversity, and distinction of medium-bodied Coonawarra wines.

Emma Raidis from Raidis Estate (above) says the Roadshow is one of the highlights of the year for Coonawarra producers.

"We love the Coonawarra Roadshow because it's about so much more than pouring wine," she says.

"It's about meeting people face-to-face, sharing a laugh, telling our family's story and showing why we're so passionate about Coonawarra.

"Seeing the enthusiasm people have for our region reminds us why we do what we do, and we always leave with new friendships and great memories."

Tickets include event entry, souvenir Riedel wne glass, three hours of unlimited wine tastings, complimentary food offerings and the opportunity to meet the makers  

You'll find all the details here: https://coonawarra.org/coonawarra-wine-tasting-roadshow-2026/

Share some Sydney stories over a beer or two

 

One of Sydney's oldest and most storied pubs, Customs House Bar, is inviting both locals and visitors to raise a glass to history with the launch of Taps & Tales: Stories Brewed Since 1846, an immersive beer tasting experience celebrating nearly 180 years of hospitality at Macquarie Place.

Running every Wednesday (11.15am) and Saturday (2.15pm), Taps & Tales is a guided 30-minute tasting and storytelling experience, open to Marriott Bonvoy members, with guests able to join for free to participate.

Set in the heart of Circular Quay, close to the Sydney Opera House and Harbour Bridge, the venue has welcomed guests since 1846. 

Originally the Customs House Hotel before evolving into what is now known as Customs House Bar, one of the city's most iconic hospitality destinations, Taps & Tales brings this history to life through a curated blend of beer tasting and storytelling.

Taps & Tales is promoted as offering guests a journey from the heritage of Macquarie Place, home to relics from the First Fleet and Sydney's first street lamp. 

From sailors and customs officers to city workers and legendary figures such as Sir Charles Kingsford Smith, whose aviation ambitions are "rumoured" to have been planned over a pint within these very walls, every sip comes with a story.

The experience also explores the venue's preserved heritage features, including its heritage‑listed marble bar and striking Victorian Italianate façade, while enjoying a guided tasting of the signature CHB Lager, crafted to reflect the bar's history and character.

“Taps & Tales was created to offer something truly distinctive - an experience where guests don't just enjoy great beer but connect with the stories that have shaped this venue for generations,” said Roman Kristek, director of food and beverage at Sydney Harbour Marriott.

“It's a celebration of Sydney's heritage in a way that feels authentic, engaging and distinctly local."

Bookings are available at customshousebar.com.au

How about a winter wellness package by the sea?

There is a new winter wellness package on offer at one of Sydney's hippest hotels. 

The packages are available exclusively at InterContinental Sydney Coogee Beach from July 10-September 30, subject to availability. 

These deals combine luxury suite accommodation, Club InterContinental access and a  thermal experience at Èliva Spa, just steps from Coogee Beach.

Guests are promised "sweeping ocean views and the chance to spot migrating whales along the coastline before retreating to Èliva Spa to enjoy the facilities".

They can immerse themselves in magnesium mineral pools, infrared and salt saunas, cold plunge baths and a crystal steam room. 

From $700 per night, the package includes: overnight suite accommodation, Club InterContinental access for up to two guests, one 60-minute thermal facilities experience at Èliva Spa per guest, per stay, along with complimentary valet parking. 

For more info click HERE. 

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.

Bronte gets a new dining experience

Restaurateur Alex Cameron is helping transform Sydney beach suburb Bronte into a new gourmet hotspot. 

Fishnets, the second Bronte venue from Cameron’s Overwhelming Hospitality group, opens this week, building on the success of European-inspired Table Manners. 

“Fishnets is grounded in Japanese technique, but designed to be shared and enjoyed in a relaxed neighbourhood setting,” Cameron says. 

“It sits between the precision of fine dining Japanese restaurants and the ease of a local haunt. 

"I’m proud to be bringing another venue to Bronte and the surrounding area, and to show a different side of what we can do. There’s a growing community of venues here, and we’re hoping people start to see Bronte as a destination for dining.”

The menu is craftedby former Sokyo omakase chef Sanghyeop Kim in collaboration with group executive chef Luke Churchill, and centres on "a refined but approachable take on Japanese dining" with a strong sushi offering. 

Think a seasonal sashimi platter dressed four ways; a nigiri selection; and larger plates like Murray cod with turnip and roast chicken dashi, and a 500g tuna katsu with cabbage and Japanese demi-glace, or maybe pippies with yuzu kosho beurre blanc. 

“At Fishnets, we’re taking the precision of omakase and translating it into something more relaxed and shareable," says chef Kim. 

"It’s still about quality and technique, but in a way that feels approachable. I’m particularly excited for people to try our nigiri menu; this is where top-tier produce really comes to the forefront. 

"It’s about the balance of the rice, the temperature, and the quality of the fish. It looks simple, but it relies on precision.”

The drinks program at Fishnets has been designed to complement the menu’s precision and approachability, with a strong Japanese influence throughout. 

Fishnets will be open for dinner Wednesday to Sunday, with lunch over the weekend. Bookings are available via fish-nets.com.au.

Saint Peter marks birthday milestone with a new book

On September 1, Sydney dining icon Saint Peter celebrates its 10th birthday with a new book from chef patron Josh Niland.

Niland and wife Julie opened Saint Peter in 2016 on Oxford St in Paddington.

The restaurant has moved to new digs in the same suburbs, and gained international acclaim along the way. Our dinner there last year was a masterclass in hospitality.

"A lot has happened in the 10 years since," Niland says. "We have met some incredible people, cooked for you - our wonderful guests - and had the pleasure to work alongside and employ some very talented professionals."

The new Niland book is called Saint Peter: Chapter and Verse.

It comprises three essays sitting alongside just over 100 dishes, photographed by David Loftus, published by Hardie Grant Books.

"The essays are about how the restaurant came to be, the business learnings along the way and the incredible highs and lows of the last decade," Niland says. "The recipes are the ones the restaurant has been built on for 10 years and include all the favourites. Documenting, cooking and shooting them all was truly a labour of love."

Pre-orders are now available at good book shops.

"Pre-orders are an important signal to the big bookstores of demand so this is, of course, very helpful ahead of the release," Niland says.

"As a thank you for pre-ordering, Julie has been working on a very special prize draw for Australian pre-orders, plus a gift for everyone who pre-orders worldwide. Keep your email receipt and we will send the full details [to mailing list members] in the coming weeks, including how to enter the draw and how to receive your thank you gift."

Hardie Grant Publishing says: "The book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service.

"Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations."

You can have a look at the book here: https://www.saintpeter.com.au/saintpeterbook

Saint Peter Chapter & Verse: The making of Sydney’s legendary seafood restaurant – in over 100 recipes. By Josh Niland. Published September 1 by Hardie Grant Books. $80/$90 NZD.

Franchising pays dividends for global hotel giant Accor

Hotel giant Accor has surpassed 150 franchise hotels across Australia and New Zealand, underlining its position as the largest and fastest-growing hotel franchise network in the Pacific region.

The milestone coincided with the annual Accor Pacific Franchise Conference taking place in Sydney, bringing together more than 270 franchise partners, hotel owners, industry leaders and Accor executives.

Over the past decade, Accor's Pacific franchise network has experienced significant expansion, particularly across regional and suburban markets, supported by growing owner appetite for globally recognised brands, strong distribution capability, loyalty-driven demand and operational efficiencies delivered through scale, the hotel group said in a media release.

Chief Franchise Officer for Premium, Midscale, and Economy, Leire Leoz, said the Pacific region has emerged as a strong growth market for franchising.

“Franchising is playing an increasingly important role in Accor's global growth strategy, and the Pacific region is a strong example of that momentum in action," she said.

"We continue to see strong interest from hotel owners seeking flexible operating models that allow them to retain the individuality of their assets while benefiting from the strength, scale and support of a global hospitality leader.”

Accor's franchise-forward strategy is a key driver of the group's long-term asset-light growth model, supporting expansion and strengthening owner partnerships across the Pacific.

Accor Chief Operating Officer in the Pacific region, Adrian Williams, said strong owner partnerships continue to underpin the growth of the franchise network.

“Our franchise network today represents a highly collaborative, performance-driven ecosystem built around owner success," he said.

"We continue to see strong demand from hotel owners who want access to Accor's powerful loyalty, sales and distribution platforms, while retaining the flexibility to run their hotels in a way that reflects their local character and identity. Importantly, many of our existing franchise partners continue to grow with us, with around half now owning multiple hotels within the network.

“At the same time, managed hotels remain strategically important to our long-term growth strategy across the Pacific. Our focus is on providing owners with the solutions that best suit their asset, market and long-term objectives.”

The Group will soon introduce its greet brand to the Pacific for the first time - another hotel brand in an already busy portfolio.

Accor currently operates more than 420 hotels across the Pacific region under brands including Sofitel, MGallery, Pullman, Mövenpick, Grand Mercure, Peppers, The Sebel, Mantra, Novotel, Mercure, TRIBE, and ibis.

Image: The Sebel Yarrawonga Silverwoods. Supplied.

Marriott hotel brand to return to Sydney

Marriott International has signed an agreement with Deicorp to open a new Sydney hotel next year. 

Courtyard by Marriott Sydney Crows Nest is expected to open in late 2027. 

The new-build hotel will form a central part of Falcon & Alexander, Deicorp’s $640 million mixed-use development in the heart of Crows Nest, just north of the Sydney Harbour Bridge. 

It will be operated by independent hotel manager Trilogy Hotels for Marriott, the media release says. 

Courtyard by Marriott Sydney Crows Nest will occupy the first three levels of the development and is set to feature 100 guest rooms. 

Hotel facilities are expected to include a contemporary restaurant and bar, meeting space, and fitness facilities.

The signing marks Courtyard by Marriott’s return to Sydney, joining existing properties in Melbourne, Perth, Brisbane and Darwin.

“Sydney remains one of our most important markets in Australia, and the return of the Courtyard by Marriott brand to the city is a significant milestone," says Tristan Cooper, Marriott International’s director of hotel development for Australia, New Zealand and the Pacific.

"We believe the hotel will generate strong demand and contribute to precinct activation through its contemporary guest offering, and we look forward to seeing the entire precinct come to life.”

Earlier this year, Deicorp announced a separate collaboration with Trilogy Hotels and Marriott to deliver Sydney’s first AC by Marriott, as part of the Hyde Metropolitan development on Liverpool Street.