eat! Berlin aiming to sparkle in spring

Berlin is one of the world's most vibrant cities - and a potential magnet for food and wine lovers early in the new year. 

The eat! berlin 2026 gourmet festival runs from February 19 to March 2, 2026 showcasing German and international cuisine.

The festival boasts a prominent international line-up including star Austrian chef Lukas Nagl, who will will be a guest at the "From the Other Shore" event at the Rutz Zollhaus, while leading Alsatian chef Lucas Ramstein will bring a culinary journey through France with "Le Tour de France" to the Brasserie Quarré at the Hotel Adlon Kempinski.

Among the two-Michelin-starred chefs are Tony Hohlfeld, who will create a special evening at Restaurant Horváth, and Daniel Schimkovitsch, a guest chef at POTS. 

The national line-up covers a broad stylistic spectrum - from classic produce-based cuisine to modern regionality and internationally inspired concepts.

Among the program highlights of 2026 is the premiere of "SpizzaPizza", which makes a promise of "from oven to hand in two minutes". 

Local star chef Tim Raue (top) will present his new gastronomic concept for the first time at eat! berlin and will showcase it on February 24 at his eponymous restaurant. 

There will be a completely Vegan cinema evening at the Astor Film Lounge, while a perennial audience favourite the Tagesspiegel Blind Date; where neither the chef nor the wine supplier is known.

With "SparklingB!", eat! berlin 2026 is expanding its portfolio for the first time to include a major, independent sparkling wine trade fair. 

See www.eat-berlin.de 

Melbourne to celebrate food and wine in style

Putting together your 2026 food calendar?

Melbourne Food and Wine Festival returns next year with a Greek-themed "World’s Longest Lunch", a Cake Picnic and some top culinary talent heading to Victoria. 

The festival will run from March 20-29 with events being held across the state. 

"There is so much to be excited by in the 2026 Melbourne Food and Wine Festival, presented La Trobe Financial,” said Anthea Loucas Bosha, CEO of Food + Drink Victoria, the not-for-profit parent company behind MFWF and a very keen promoter of the event's sponsor. 

“I’m thrilled that the 2026 Melbourne Food and Wine Festival program features an incredible special events program with 170 events across Melbourne, alongside our regional special events program, bringing 26 events to towns and regions across Victoria.

"Our final weekend has us back at Fed Square, where Melbourne’s best bakers and patissiers will be on show at our fourth and supersized Baker’s Dozen. 

"For 10 days in March there will be nowhere better to eat and drink in the world."

The party kicks off with the return of "World’s Longest Lunch" (above), celebrating Melbourne's Greek community. 

This sees 1,600 guests sitting down to a three-course meal, across more than 600 metres of table.

"The 2026 program includes guests making their way to Melbourne from Mexico City, Manila, Chiang Rai, Valetta, London, New York City, Singapore, Paris and beyond," says MFWF creative director Pat Nourse. 

“They’re cooking in fine-dining restaurants and in pubs, serving food on china plates on damask cloths, and straight out of restaurant windows, doing it savoury, sweet, spicy and everywhere in between." 

For details and ticket sales visit mfwf.com.au. 

Meet a cookbook you will use again and again

If your household is anything like mine there will be dozens of cookbooks that look great but are rarely used.

Released today, Thai: Anywhere and Everywhere is likely to be an exception to that rule. It belongs in your kitchen not on a coffee table. 

It is the very smart looking new cookbook from MasterChef Australia winner Nat Thaipun, who was also recently appointed a culinary ambassador for Accor Hotels.

This is a cookbook with simple, easy-to-follow midweek recipes and more complex weekend showpieces.

I'm particularly interested in trying some of her Thai twists on classic Anglo dishes like Scotch eggs.

The book is a celebration of the chef's Thai Australian heritage and global culinary adventures, designed to help bring Thai flavours to home kitchens.

The dishes are designed to be made with readily available ingredients and are adaptable to seasonal produce wherever readers are in the world. The instructions are easy to follow. 

From barbecue ideas to one-pot wonders and decadent desserts with an Aussie twist, this really is a tome that will be used more than once or twice.

Thai: Anywhere and Everywhere is also full of practical tips on pantry essentials for Thai enthusiasts, ingredient swaps, and cooking techniques that allow readers to replicate dishes with authentic Thai flavours.

The book is enlivened by photography from award-winning photographer David Loftus, and was designed by award-winning creative director Daniel New (The Whole Fish Cookbook by Josh Niland).

Thai: Anywhere and Everywhere looks good but is also useful: an invitation to explore, experiment, and fall in love with Thai cuisine.

Thaipun has trained in some of the world’s best restaurants, including St. John and Core in London, and hosted sold-out pop-ups at restaurants including Baba’s Place in Sydney and EVETT in Seoul. She is now part of the Vue de Monde team in Melbourne.

Thai: Anywhere and Everywhere is published today by Hardie Grant Books. RRP AU$50, NZ$60.

Star chef rings in the changes in the Barossa

 

Star chef Jake Kellie has rung in the changes following his recent appointment as culinary director at Orleana, the signature dining space at historic country house estate and hotel Kingsford The Barossa. 

Kellie's first à la carte menu invites diners to explore the next chapter in the estate’s story with Kellie showcasing some of South Australia’s best growers, farmers and producers.

Open to both the public and residents, the restaurant features floor-to-ceiling windows and a modern, elegant interior.

“At Orleana, our approach is deeply rooted in South Australia’s seasonal ingredients, and our menu showcases the distinctive flavours of the Barossa," Kellie says. 

"By celebrating the incredible produce on our doorstep and creating an immersive dining experience, we’re able to share the story of this beautiful region. 

"I’m proud of what we’ve created for our guests and excited to continue evolving our offer with new wedding menus, special offers for locals and so much more."

The chef honed his craft at Burnt Ends in Singapore before founding arkhé in Adelaide in 2021.



Think starters offerings like Barossa crudité with smoked eggplant and macadamia; zucchini flowers with Spencer Gulf prawn and sauce diavolo; and Two Gulfs crab with brown butter sauce and warmed brioche. 

Highlight mains include Mayura Station Wagyu rump cap with house-made mustard; roasted Lyndoch duck with caramelised orange and choux farcis; and Ferguson Rock lobster with shio koji beurre blanc and shellfish oil.

Desserts, meanwhile, include a chocolate macaron filled with pistachio ganache and pickled cumquats, and a Comté cheese tart (although the Jura is not exactly local).

Orleana’s beverage program features Barossa wines alongside wider Australian and international favourites. So names including Seppeltsfield, Penfolds, Henschke and Langmeil.

“This menu showcases Jake’s technical expertise and creativity, grounded in a deep respect for the region’s finest offerings," says General manager Martin Hamilton said:

" We’re excited for what’s ahead in 2026, with the team already preparing a raft of special events across the estate, which we look forward to sharing with both locals and visitors to South Australia.

Orleana is open for lunch Saturday to Sunday and dinner Wednesday to Sunday.

If Kingsford Homestead looks familiar, it was known as Drover’s Run over eight seasons of popular Australian TV series McLeod’s Daughters.   

See www.kingsfordbarossa.com.au

Myriad Japanese flavours in one Sydney dining precinct

Darling Square is staking a claim as Sydney's mini Tokyo with its range of Japanese eating venues.

Located in Haymarket, next to Darling Harbour, Darling Square is now home to 60 retailers, cobblestone laneways and a village green.

Darling Square has recently boosted is position as one of Sydney’s most dynamic dining destinations with the recent arrival of several Japanese venues.

Yayoi (top image), Moyashi, and Don’to combine to offer a selection of authentic Japanese flavours, spanning everything from traditional teishoku and all-you-can-eat hot pot to donburi rice bowls inspired by Tokyo’s Showa era.

Yayoi, an international teishoku (a meal served on a tray with several components) brand that started in Tokyo in 1886 that says it "blends traditional flavours with a modern sensibility".

The restaurant interior features contemporary design and authentic Japanese crockery. Guests can enjoy over 30 dishes, including signature sukiyaki, limited-edition chicken hitsumabushi, and an array of matcha desserts.

Yayoi will also launch a happy hour from next week, running daily from 1-6pm featuring $6 beers and wines and a $12.50 Premium Malts set.

Moyashi brings a Japanese hot pot buffet concept with seating for 77 guests.

The restaurant offers two buffet options - a $58 standard and $78 premium experience - featuring up to 56 sides, unlimited soft drinks, and ingredients including fresh seafood and Wagyu beef.

Completing the trio, Don’to opened its doors last month, introducing Sydney diners to a retro-inspired Japanese eatery. 

Created by the team behind Nakano Darling, Don’to specialises in fast, flavourful donburi rice bowls, with signature dishes such as gyudon (beef), stamina don (pork), and teriyaki chicken don.

For more info visit www.darlingsq.com

Mangan dishes up a pre-theatre dinner treat

Heading for the theatre, or maybe a concert, in downtown Sydney and looking for a decent meal?

Luke Mangan's Luke's Kitchen might be the answer. 

If you’re heading out to see a show Luke’s Kitchen boasts that it "offers one of the most seamless, delicious and great-value pre-theatre dining experiences in the CBD".

Located inside the heritage-listed Kimpton Margot Sydney, the restaurant starts dinner service from 5pm, giving diners plenty of time to enjoy their meal, and make it to their seat with time to spare.

Guests can choose from a quick one-course dinner for $35 per person, two courses for $55 per person, and three for $65 per person, each served with a glass of wine. 

Available Tuesday to Saturday, the menu features dishes like cured and seared hiramasa kingfish with nam jim and coconut yoghurt (above); roast chicken breast with pumpkin and coconut; and banana toffee pudding with ginger caramel and double crème.

“You don’t want to feel rushed before a show, but you also don’t want to be watching the clock," says chef Mangan.

"Our menu offers dishes that are light, flavour-packed and perfectly timed. You can enjoy two or three courses in under an hour and still feel like you’ve had a proper dining experience.” 

I haven't visited yet, so can't comment, but it is on my "to do" list. 

For info and bookings see www.kimptonmargotsydney.com/eat-and-drink/lukes-kitchen

Multiple Gold Coast roles for experienced head chef

Much-travelled chef Meyjitte Boughenout has taken on a new role on the Gold Coast overseeing two gourmet precinct eateries.

French-born Boughenout is now head chef of Isla Dining & Bar (previously Isla Cantina) and its sister restaurant, Edgewater Dining & Bar, the casual fine dining restaurant next door.

He has also crafted a fresh take on pub classics at Sanctuary Cove Tavern.

Operated by Mulpha Hospitality Group, Isla Dining & Bar and Edgewater Dining & Lounge Bar are both located in the Capri on Via Roma waterfront retail precinct on the Gold Coast.

Boughenout has worked in Michelin0starred restaurants in Belgium, as well as running successful fine-dining restaurants from Tasmania to Queensland.

He says Isla Dining & Bar is bringing a relaxed, easy dining vibe to the Gold Coast.

“With Isla Dining we have created a relaxed space where guests will be well looked after with consistently good quality food,” he said.

“You do not need an excuse to enjoy life and eat well, certainly not on the Gold Coast.”

Entrees include Nonna’s meatballs, jalapeno poppers with cheddar, croquettes, calamari, tempura prawns, bug and prawn roll and yellowfin tuna ceviche. 

Mains range from crispy wild barramundi and charred chicken breast to a Wagyu beef burger and a house grill menu.

Next door, Edgewater Dining highlights include grilled Mooloolaba prawns, Wagyu beef tartare and a selection of fresh sashimi and caviar.

Ëdgewater’s signature king prawn and bug risotto, and oven-baked whole snapper are popular while 
Canberra-sourced black truffles can now shaved over pasta dishes for a decadent winter touch.

“With Edgewater it was a case of fine tuning and bringing in some fresh ideas to ensure we continue to delight and surprise our guests, whatever the occasion," the chef says.

"Whether its date night or a special celebration, every visit should feel like an occasion.”

Mulpha's restaurants at Capri on Via Roma are part of a portfolio that also includes Anchor Buoy and Cove Tavern in Sanctuary Cove.

Image: Luke Sheehan

Bali bliss; how to get away from it all in real style

"Hey hey, you can't go back" - Patti Scialfa

There are so many places that I have yet to visit that I rarely return to destinations, even top-notch ones that I have thoroughly enjoyed.

The Damai, a little sanctuary of serenity in Bali, is a firm exception to that rule. Think exclusive, remote, and stylish. And definitely return worthy.

Tucked away in the hills above Bali's northern beaches, The Damai is a privately owned bijou resort where the air is clean, the sky clear and the sounds muted, except, sometimes, for the local frogs.

The Damai sits in the lush green hills above sleepy Lovina. 

There are just 14 beautifully appointed villas in lush tropical gardens with stunning views over the North Bali coast and the distant volcanoes of Java. 

The award-winning poolside restaurant serves delicious local and international cuisine with organic ingredients from the resort's own gardens and farm. 

The Damai is a perfect spot to relax from the hectic world outside; to enjoy the private luxury of a pool villa or simply to relax in your private pool after a massage. 

With a few hours of arriving you will be zoned out, ready to start regenerating. 

There are plenty of activities on offer; a trip to one of the spectacular local waterfalls, perhaps, a boat ride out to swim with dolphins on one of the local fishing vessels, or maybe a vineyard tour, wine tasting and picnic at a local vineyard (yes, really!).

But my bet is that you will spend most of your stay in your pool, or reading a book, or having an al fresco treatment. 

 
Unlike many of Bali's top resorts, The Damai really is far away from the hustle and bustle.

You will find yourself far from the crowds, and close to the true heart of Bali, local people going about their daily lives. 

Maybe you will venture to a dance class in the village. Savour the scent of cloves in the breeze. Take a trek to a deserted temple or a secret waterfall. 

You are only a few hours from Kuta or Canggu, but in a very different world. 

After taking in the magnificent sunsets, the only sounds you are likely to hear are snatches of traditional music drifting from one of the small nearby villages, or perhaps a rooster crowing.

In addition to the marvellous pool villas, the lush greenery and superb food, the big strength of The Damai is its staff; the vast majority of them locals.

The service here is uniformly smiling and quietly efficient. Nothing is too much trouble whether you are enjoying a cocktail, taking a golf buggy trip from your villa to the main complex, or need help with a restaurant reservation at your next destination.

The Damai describes its style as "elegant simplicity". All the villas are surrounded by private gardens and you are unlikely to see any other guests unless you wish to.

The food is easy to enjoy. Simple brasserie dishes. Balinese classics. Tropical, local and good. Most evenings dinner is served by the poolside, by a roaring fire, under the stars, with view over the boats at sea, catching the fish for tomorrow's menu.

"We use organic ingredients wherever possible." staff tell me. "Many things we grow ourselves. Herbs and salads from our market garden. Honey from the Damai bees. Poultry, eggs and fresh coconut oil from our village. Fish from the local fishermen. Very few imports, and always of the best quality we can find."

In addition to the a la carte dinner menu there is always a three-course set menu of Balinese favourites.  And don't miss out on the cocktails - alcoholic or otherwise. They are splendid and potentially addictive. 

Breakfast features a choice of western or Balinese menus, but we began each day with fresh fruit platters and a shot of "jamu" - a local herbal elixir. 

You can then go traditional, or local, maybe with Mie Goreng, fried noodles with vegetables and chicken satés. 

Dinner is usually enjoyed al fresco next to the main pool. 

Think menu favourites like yellowfin tuna grilled bleu with ripe local mango, pickled raisins, sweet and sour soy vinaigrette with macadamia and oyster mushrooms, or poached village chicken with fresh zucchini, cucumber, dill oil, noodles and a touch of wasabi. 

Stay ultra regional with grilled local fish of the day, beurre blanc or spicy soy sauce, with pilaf rice and steamed local greens. 

Your villa will be just a 10-minute drive through the countryside - past local temples and farms - to the beach resort of Lovina.

The Damai Bali was recently nominated for the TOP25 Hotels Bali - World’s Best Luxury Hotels award: a pity as I would prefer it to remain undiscovered for just a little longer. 

It was praised for couples seeking a romantic honeymoon in an idyllic, private setting; travellers desiring a peaceful retreat with world-class amenities and attentive service, and for gastronomy enthusiasts eager to experience the culinary offerings. 

“We are honoured to be recognised among the world’s best luxury hotels,” said Damai GM Andres Rubio. 

“This nomination is a testament to our team's dedication to creating unforgettable experiences for every guest. We look forward to welcoming travellers from Bali, across Asia, and around the globe to discover the magic of The Damai.”

One note: Unless you are brave/foolish enough to drive yourself, you'll need to book a hotel transfer. You are a good 3-4 hours from Denpasar Airport, and it is an interesting, albeit slow, drive.

You can stop along the way at Singarajah, Git Git Falls or in Ubud to break up the journey. 

The Damai: +62 877 888 41008, resort@thedamai.com. https://thedamai.com/

The writer was hosted by The Damai

Images: Winsor Dobbin 

A weekend of food, wine and fun overlooking the vines

One of McLaren Vale's leading wineries will host a weekend of gourmet discovery at the end of August. 

Chapel Hill will host a two-day, two-night residential cooking experience that aims to blend "gourmet indulgence with hands-on culinary discovery". 

Run by Fleurieu Food & Wine in collaboration with The Retreat at Chapel Hill, the weekend from August 29-31 will immerse guests in the food and wine culture of the Fleurieu Peninsula. 

Set among rolling vineyards with sweeping views, the event celebrates seasonal produce, top-notch  wines, and the joy of cooking together.

Jackie Mazzocato, founder of Fleurieu Food & Wine, will be the event leader as attendees craft mozzarella from scratch and hand-make pasta. 

The experience, as part of the Fleurieu Food Festival, will be elevated by appearances from Andrew Fielke, Australia’s leading authority on native ingredients, and Stephen Edwards, chef and red meat expert. 

The weekend includes two nights of luxe accommodation at The Retreat at Chapel Hill, a welcome dinner reception, continental breakfasts, and three shared meals with Chapel Hill wine pairings at every sitting. There will also be a wine master class at the Chapel Hill cellar door. 

The price starts at $950.00 per person with double occupancy. The event is limited to 10 couples only.

See https://fleurieufoodandwine.com.au/cooking-classes/

From Queensland with a New York accent: a dinner truffle experience

Truffles are the stars of a new winter menu at W Brisbane’s signature restaurant The Lex.

The eatery is known for fusing Queensland produce with New York City influences, but the fungi are being sourced from the other side of the country in Western Australia.

Lex is showcasing a dedicated truffle inclusion, putting the spotlight on one of the season’s superstars: French Perigord truffles, with freshly shaved truffle added to their à la carte choices for $15 a gram.

Sourced from Oak Valley Farm in Western Australia, the truffles also star on a four-course Truffle Tasting menu, with menu highlights including a Moreton Bay Bug roll paired with smoky truffle aioli, and Tater Tots with crème fraîche and black truffle.

A winter hero dish, the slow-cooked and smoked Warilba lamb rump is served with parsnip, green carrot oil and shaved truffle. Guests can also opt to upgrade to the MB6+ Wagyu NY strip steak, topped with freshly shaved truffle and finished with a garlic jus.



Rounding out the truffle-laced experience are sides like roasted potatoes with rosemary garlic oil and truffle, Truffle Mac & Cheese with lobster, and creamed spinach with Gruyere cheese and Warrigal greens.

The winter dining experience at The Lex also features interactive elements that add a theatrical element to the menu - this is Brisbane, after all.

Guests can indulge in a caviar bump to start, preview a dry-aged tomahawk steak tableside, or end the evening with the cheese trolley.

The hotel says 85%+ ingredients are sourced locally from Queensland suppliers.

The Lex four-course Truffle Tasting menu is available until July 31 for for $145 per person with wine pairing options also available.

The Lex is open for dinner Monday-Saturday nights. Sounds right up my alley next time I am in Brisbane. 

You can book here.

Scaling the heights: star chef Best to reinvigorate a Sydney icon

Celebrated Australian chef Mark Best - one of the finest pan handlers of his generation - will open Infinity by Mark Best next month.

Best, known for his outstanding Marque restaurant in Surry Hills, will head a new culinary project on the top level of Sydney Tower.

In partnership with Trippas White Group (TWG), the reimagined restaurant on level 81 will be re-born as "a reflection of contemporary Australian dining".

Best has been earmarked as the man to reinvigorate the iconic Sydney space.

“Infinity by Mark Best is an opportunity to define what Australian dining can truly be: delicious, contemporary, culturally resonant, and grounded in ingredients and identity,” Best said.

“I want to tell a story of place, memory and innovation - to express who I am, and who we are - on a plate.

"I want to explore the evolving story of Australian cuisine, drawing on memory, transforming the familiar, and crafting a dining experience that connects land, culture and imagination; in a setting unlike any other, 81 floors above the city that shaped me.”

Best’s opening menu will include signature snacks like Coffin Bay oysters with grilled sea foam and South Coast Sea Urchin crumpets.

The wine list, curated by Best alongside sommelier for Infinity by Mark Best, Polly Mackarel, will be exclusively Australian.

Paul Romanella, executive general manager at TWG, said: “Partnering with one of Australia’s most celebrated chefs is an exciting milestone for TWG. This collaboration is not only a celebration of culinary excellence but a bold statement of our commitment to championing the best of Australia in a world class setting. Together, we’re creating an unparalleled dining experience.”

Designed to seat 90 guests, Infinity by Mark Best opens on August 13.

See https://infinitysydneytower.com.au/whats-on/mark-best/

20 years of Room4Dessert: superstar chef living the sweet life in Bali

Twenty years is a lifetime in the world of restaurants. 

For one to last 20 years - over two very different locations - is a major feat. 

Room4Dessert, the culinary love child of word-renowned pastry chef Will Goldfarb, has just marked 20 years of quirkiness, chaos and excellence in its second location in Ubud, Bali. 

Born in New York, the second iteration of Room4Dessert is not only a survivor, it is challenging, fun and home of some really interesting drinks, both alcoholic and non-alcoholic.

Having started life as a late-night dessert bar in New York City, Room4Dessert has metamorphised into a dessert-focused eatery, boutique accommodation, regenerative farm, and culinary academy. 

It might not be to everyone's taste, but it is a "must visit" on the list of every foodie visiting Bali. 

Goldfarb, described as a "pastry provocateur and flavour philosopher", has guided his Bali eatery for 11 years after nine in the Big Apple. 

The 15-course main event is lauded as "edible storytelling, botanical mischief, and joyful rebellion".

The signature menu has been named Fight Club and is described by Goldfarb as "Three decades worth of stories told through the plates we create". 

Start with five inventive savoury dishes in one space; move to a room overlooking the kitchen for five desserts, and then finish in the garden next to a fire fit for a quintet of petit fours. 

From savoury curveballs to sweet sensations, every mouthful is unexpected, with a nod to Goldfarb's career, which includes a stint at El Bulli, being named World’s Best Pastry Chef in 2021 and starring on Netflix series Chef’s Table.  

The dishes are served to an eclectic soundtrack that veers from Sinatra to the Beastie Boys.

We opted for no alcohol pairings: mocktails with attitude like curry spritzes, a coco colada minus the rum and an Open Sesame without the bourbon. Invigorating selections.    

Here’s a taste of what the menu might feature: 

Lak Lak is a riff on the Balinese street snack, topped with whipped coconut yoghurt and trout roe. 

Or Raspberry HK, which features local raspberries with black sesame ice cream, sesame nougatine, and black tea milk sauce. 

Or the eccentric Fries // Shake: Klungkung-style sweet potato fries from chef Dewi’s garden, served with cashew aioli and kluwak mole. 

"No waste. No pretence. No rules. Just flavour - at its most fearless," says Goldfarb 

The Room4Dessert collection includes:

● Room4Dessert, the flagship tasting experience.

● Shelter Island, a boutique guesthouse wrapped in coconut trees and quiet magic.

● Powder Room, a local candy store for grown-ups, with natural wine and sweet treats.

● The Forest, a regenerative playground for ingredients, ideas, and education.

● Academy: pastry boot camps for the next generation of sweet thinkers.

“We don’t just serve food - we share stories," says Goldfarb. 

"We grow more than ingredients here. We grow ideas. We grow people. And if we’ve done it right, you leave a little more connected to the land, to yourself, and to each other. Sometimes, we even grow dessert.

"This isn’t a retrospective - it’s a continuation. A quiet celebration of showing up, staying curious, and sharing what’s been learned along the way." 

The 15-course extravaganza is thrilling, confronting and tiring. It's not something you'd want to do every week - but it is certainly something you'll want to do if you find yourself in Ubud. 

A tasting with natural wines is IDR 1,890,000 ($177) per person
A tasting with spirits is IDR 1,540,000 per person
A spiritless tasting is IDR 1,290,000 per person
An unpaired tasting is IDR 1,090,000 per person
*Prices do not include 21% government tax and service charge and it pays to book well in advance.

See www.room4dessert.com. Jl. Raya Sanggingan, Kedewatan, Ubud, Kabupaten Gianyar, Bali 80561. 

# The writer was hosted by Room4Dessert 

Your chance to join chef Rick Stein for a culinary experience

Rick Stein is a hugely popular chef and TV personality with a global following.

He'll be hosting a pair of coastal culinary events at Bannisters Hotels in Mollymook and Port Stephens this August.

The events will be hosted by Rick and his wife Sas Stein and aim to showcase his expertise and experience from decades of food journeys.

Guests will have the option of staying at boutique coastal luxury accommodation at Bannisters by the Sea or Bannisters Pavilion in Mollymook, or Bannisters Port Stephens as part of the events.

Rick Stein’s Unsung Heroes of Seafood, Bannisters Port Stephens will run on Wednesday and August 13-14.

Guests can experience a flavour-packed escape and taste the underrated stars of the sea. This two-day experience is promoted as being "perfect for curious food lovers and fans of exceptional seafood". Think, dinner, a masterclass, and even a DJ set from Stein himself.

Epicurean Chapters with Rick Stein, Bannisters Mollymook will be held on August 20-21

This will include Conversations with Rick Stein hosted by Richard Glover with a four-course dinner, and a special Q&A session with Stein about his latest travels at The Jackson Ranch by Bannisters in Bawley Point (transfers to and from the venue included).

Then comes India’s street food on the South Coast, where guests can enjoy an afternoon exploring street food from India, as Stein recounts stories from his adventures to one of his favourite destinations and will host a book signing.

Pricing: Starting from $2,949 twin-share, tickets include exclusive culinary event access as outlined per location, accommodation, breakfast, an exclusive gift and more.

Tickets and details:
Mollymook: https://www.bannisters.com.au/rick-stein-event-mollymook/
Port Stephens: https://www.bannisters.com.au/unsung-seafood-heroes/

Image: Lean Timms

Superstar British chef to pop up on the Gold Coast

Rock star chef Marco Pierre White is heading to the Gold Coast for a three-day pop up at cultural precinct HOTA, Home of the Arts.

The three-day culinary residency, which follows a,2023 appearance, will run from June 5-7 and will feature talks, dinners, collabs at Palette restaurant. and immersion experiences.

White, who was the youngest-ever recipient of three Michelin stars and has been a star for over four decades, is apparently a big fan of Australia's glitter strip. 

“I'm thrilled to be returning to HOTA for this exclusive Australian residency," said the British chef. 

"There's something truly special about the Gold Coast - the energy, the people, the passion for food. 

"Palette is a restaurant that understands the artistry of cuisine and experience. These events are about more than just cooking, they're about sharing stories, experiences, and creating unforgettable moments together.” 

The visit is being promoted as featuring "an array of extraordinary events that promise to thrill food lovers, aspiring chefs, and anyone who appreciates the theatre of great cuisine".

“We're absolutely thrilled to welcome Marco Pierre White back to HOTA for not just one, but three incredible days of culinary experiences," says Yarmila Alfonzetti, Heads of Arts and Culture, Experience Gold Coast. 

"Bringing together some of the Gold Coast's most exciting chefs alongside one of the world's most legendary culinary figures is a special moment for our city which speaks to HOTA's well-earned position in the culinary arts space.” 

Think intimate dining to outdoor masterclasses and an after-dark experience on the HOTA Outdoor Stage Lawn.

An exclusive five-course dinner will bring together some of the region's highly acclaimed chefs - Tim Stewart (The North Room), Koki Anekawa (Anekawa), pastry maestro Melanie Day, HOTA's own Dayan Hartill-Law, and White. 

For more info and to book tickets, visit the HOTA website: https://hota.com.au/whats-on/live/festivals-and-series/a-series-of-pop-ups-with-marco-pierre-white

African wildlife experiences paired with top-notch wine and food

A lifetime ago I found myself on a slow train between Johannesburg and Port Elizabeth (now Gqeberha) that stopped in bleak, dusty railway towns like Noupoort and De Aar in South Africa's Karoo desert.

The Karoo semi-desert can be unforgiving country, similar to the Australian outback, but it is also home to Samara Karoo Reserve (www.samara.co.za), one of South Africa’s most diverse safari destinations.

Samara is not only a game reserve - it also invites food and wine lovers to embark on a culinary journey through the heart of the Great Karoo semi-desert, "where sustainable, farm-to-table dining meets the wild beauty of the African bush".

Nestled in 67,000 acres of soulful wilderness, Samara offers big five wildlife encounters paired with an immersive food and wine experience that celebrates the region’s rich culinary heritage, exceptional local produce, and boutique South African wines from the Cape winelands.

And from May 16, Samara will host “Wine in the Wilderness” experiences to coincide with the “Stoep Tasting Wine Weekend” in nearby Graaff-Reinet.

Samara’s cuisine is rooted in the traditional flavours and ingredients of the Karoo, showcasing the area’s farm-to-table culture.

 

Executive chef Vandeline Pienaar uses Karoo lamb , along with indigenous herbs and plants such as spekboom.

Signature dishes include Karoo lamb burger with agave buds and Amagwinya (dumplings) with spekboom salsa.

Guests can enjoy a bush breakfast under the shade of a centuries-old shepherd tree, enjoy a picnic on the mountain plateau, or dining beneath the stars.

Each meal is paired with a curated selection of boutique South African wines, many sourced from family-owned vineyards practicing regenerative viticulture.

For those seeking a unique local flavour of the Karoo, Samara has partnered with Leonista Agave Spirit, South Africa’s award-winning organic agave distillery for a safari tasting; "pairing the bold flavours of Leonista with a wilderness experience".

For The Stoep festivities, Samara offers “Cheetahs and Cultivars” experiences in collaboration with renowned South African winemakers. The first weekend (May 16-18) will see Samara partner with Creation Wines from the Hemel-en-Aarde Valley. On the second weekend (May 23-25), Samara will welcome Simonsig Family Vineyards of Stellenbosch.

The reserve offers accommodation in two lodges. The Karoo Lodge is a renovated farmhouse with a veranda while the Manor House has an infinity pool.

All units have air-conditioning, a patio, tea-and-coffee making facilities. All meals and selected drinks are included and guests can join two daily game activities with an experienced game ranger. Port Elizabeth is a 2.5 hour drive and there is a private air strip located 20 minutes' drive from the lodges.

Such unique experiences do not come cheap, but I'd bet they will be truly memorable. I'd certainly be  tempted.

For further info, visit www.samara.co.za

Croissants - but not as you know them

If you think croissants are simple buttery, flaky pastries in the shape of a crescent then you are so yesterday.

While you were not looking, the croissant has gone from humble to haute.

That's why one of Sydney's leading hotels is putting the spotlight on gourmet croissants to coincide with Mother's Day next month. .

Featuring flowers from across the world, Sofitel is launching a limited-edition haute croissant collection as part of its La Haute Croissanterie program. 

Sofitel Sydney Darling Harbour’s signature Citrus Fleur croissant will feature lemon myrtle and lavender.

Inspired by his mother, who lives near a lavender farm, executive chef Ian Burch has created "a buttery, zesty, flavourful croissant" that features native lemon myrtle for an Australian accent.

One wonders what traditional French pastry chefs, who call on centuries of technique, terroir, and a deep respect for history, think about these fancy faux croissants; these culinary imposters.

You can buy special haute croissants year-around at Sofitel Sydney Darling Harbour, with new flavours available throughout the year, depending on the season.

The Citrus Fleur will blossom from May 5-11 at Esprit Noir Lobby Bar, while other styles are available year-round.

“I’m proud to bring the Citrus Fleur to Sydney for guests to gift to one-another this Mother’s Day," says Burch (below).

 "Creating the Citrus Fleur was about capturing my memories of the lavender farm my mother lives near in the UK, and inspired by a visit to Bridestowe Lavender Farm in Tasmania.

"My mother has always cherished the calming scent of lavender and I wanted to pair it with a burst of Lemon Myrtle, to bring a fresh, bright flavour profile that is both refined and refreshing.

"It’s a loving tribute to my mother that has resulted in a croissant that feels like a getaway in every bite.”

Travellers and locals alike can indulge in croissants at other Sofitel locations including: Sofitel Le Scribe Paris Opera (The Verbena Breeze), Sofitel Marrakech Palais Imperial (The Zesty Orange Blossom), Sofitel Ambassador Seoul (The Seoul Bom Blush), Sofitel Dubai The Palm (The Floral Saffron), Sofitel Mexico City Reforma (The Dalia Rouge), and Sofitel Cotonou Marina Hotel and Spa (The Wild Hibiscus).

See sofitel.com, all.com or group.accor.com

Paddy's re-imagined: discover Sydney's new gourmet market

Sydney has a new gourmet destination with the launch of Hay St Market at Paddy’s - which opened this week.

The concept is described as "a celebration of food, culture and community, bringing together a dynamic collection of traders under one roof in the heart of Haymarket".

It has to be an improvement on some of the dire recent local offerings.

Spanning 3,000 square metres of Paddy’s Markets, Hay St Market is home to over 48 traders offering more than 25 different cuisines.

At its heart, it’s an open, bustling space that shifts from morning to an after-dark foodie destination. I'm told that "visitors can snack on the go, kick back with a bite, grab something for home or chill out at Cans & Crates or Traders Bar".

The multi-million dollar transformation is designed to revitalise the Haymarket precinct, increase tourism and create more than 300 jobs.

“We’ve left no stone unturned in creating Hay St Market at Paddy’s - an affordable destination that Sydney can be proud of, where visitors can eat, drink, and shop," says says Joseph Murray, group CEO and managing director of Doltone Hospitality Group.

"Inspired by some of the world’s best markets, we’ve built something extraordinary that harnesses Sydney’s cultural diversity, offers a twist on tradition, and taps into our collective love of food and beverage.”

Leading chefs including Luke Nguyen (above) and Mark Olive are involved

Also joining the market is Tim Casey, a specialist butcher with over 50 years of experience, including as former head butcher at Rockpool; cheesemonger Christina Murphy, and The Signorelli Bros greengrocer.

Specialty coffee will be roasted in-house with Genovese’s finest beans at Hay St Roasters.

“While our food offering is phenomenal, we are also excited to bring to life the speciality traders within Hay St Market at Paddy’s,” added Murray.

Image: Esteban La Tessa 

Moran launches his own range of gourmet stock

 

When you are a big-name chef you need to be careful which products you endorse. Each time you put your reputation on the line. 

Celebrated chef and restaurateur Matt Moran has this week launched a range of gourmet stock preparations to help home cooks create chef quality dishes at home.

There are three products in the My Perfect Stock range (chicken, beef and vegetable), which are now available in some independent supermarkets and at Woolworths, and in Coles stores from late April.

“While not everyone has the time, interest or know-how to make their own stock at home, we all know that a great stock can be the difference between a good dish and an exceptional one," Moran said.

"My Perfect Stock makes it so much easier to maximise depth of flavour and elevate home-cooked meals such as roasts, pastas and curries. 

"I’ve done the hard work for the home cook, using quality ingredients which have been slowly simmered with the right balance of herbs and spices.”

Moran has a plethora of awards to his name, has hosted TV shows, written best-selling cookbooks and owns celebrated dining establishments including Aria, Chiswick and North Bondi Fish.

The three products in the range, all have an RRP of $5.90/500ml. 

Stock is the foundation for countless dishes and is one of the first 

Moran has created several recipes to provide inspiration for the home cook using his chef quality stocks. The recipes, including Matt’s pea risotto, his Asian-style poached chicken and his much-loved  braised lamb shank pappardelle ragu, will be available on the back of the products and via his own website.  

“I have always been passionate about the Australian country and have profound respect for our farmers," he added. 

"My Perfect Stock uses 100% Australian beef and chicken, and these products are made in Australia using top-quality ingredients. Through my work I aim to nurture the bond between the land and the family dinner table and educate Australians about the journey of our food from farm to table." 

Kuruvita pops up on the Gold Coast with Sri Lankan flavours

Star chef Peter Kuruvita will be bringing the flavours of Sri Lanka to the Gold Coast until the end of April. 

JW Marriott Gold Coast Resort and Spa restaurant Citrique has launched a Chef Spotlight series which will highlight the heritage, flavours and ingredients of regions around the world.

The series kicks off with a My Sri Lanka Spice Trail available from now until the end of April. 

Designed by Sri Lankan-Australian chef Kuruvita in collaboration with JW Marriott Gold Coast Resort & Spa executive chef Paul Smart and the Citrique team, the menu will take guests on a culinary journey to the sub continent. 

“Last year we launched the Producer Spotlight series, which celebrated unique ingredients from leading suppliers around the country," Smart said. 

"Following the success of the series, we wanted to continue connecting Citrique diners to experimentative ingredients and flavours in a refreshing format. 

"We’ve now partnered with Australia’s best culinary talent for a Chef Spotlight series which draws on their multicultural culinary backgrounds to bring a taste of the world to Citrique.”

Kuruvita, of Flying Fish fame, is celebrated for his expertise in taking traditional Sri Lankan flavours that draw on his background and family recipes. 

Citrique’s weekend buffet - which features a variety of locally sourced seafood, meats and international favourites - will be complemented by an additional array of bold dishes like spiced roasted chicken, prawn tamarind-glazed barramundi, Lankan black pork tacos, masala potato dumplings, dhal soup and bibikkan coconut cake.

During the week, diners will be able to enjoy the vivid flavours of Sri Lanka as part of the a la carte menu through dishes like Goroka glazed beef short rib with crispy chickpeas; roasted tamarind-glazed toothfish with sugar snap peas and egg curry; and butter-poached king prawns with string hoppers and pol sambol.

A cocktail menu by Dilmah Watte Tea will complement the weekend buffet and a la carte menu, featuring the likes of black tea and Ceylon tea in innovative blends that infuse each drink with the aromas of Sri Lanka. 

My Sri Lanka Spice Trail is available until April 27. 

You can sneakily use the code LOCAL when booking weekday a la carte dining at citriquerestaurant.com to receive 15% off the total bill and complimentary self-parking.

Reservations are essential. 

On the right track: doing the Silk Road in style

From budget travel to luxe experiences, Wendy Wu Tours, a leading China tour specialist, has introduced a new luxury offering to its line up in 2025, unveiling a15-day itinerary of the Silk Road that includes a tip on board the Silk Road Express.

The new Legends of the Silk Road tour blends five-star and boutique hotel stays with a sense of adventure (so I am reliably informed).

Wendy Wu Tours Australia managing director Simon Bell said the new tour addition marks a step into the luxury travel market for the company, while staying true to Wendy Wu Tours’ commitment to immersive, all-inclusive adventures.

“We are proud to launch our new 15-day Silk Road itinerary this year, which incorporates a three-night stay aboard the opulent new Silk Road Express, and taps into the growing demand for nostalgic, refined, and one-of-a-kind travel experiences in China,” he said.

“This highly-anticipated route offers a unique opportunity for train enthusiasts and travellers alike to explore the rich cultural and natural wonders of China in exquisite comfort and style - an irresistible blend of luxury and adventure.”

Simon has the hype down pat, doesn't he?

Bell said that as rail journeys continue to rise in popularity, travellers are seeking new ways to explore must-see destinations in comfort and style.

“It is an exciting new chapter as the company continues to expand its itineraries and offerings to meet the evolving needs and interests of its clientele and adds to its growing collection of international rail holidays.

"This particular tour is a great example that reflects Wendy Wu Tours’ commitment to responding to market trends while delivering a fresh premium experience for our guests.”

The Silk Road Express is an international tourist train that made its inaugural journey in December.

The train offers a luxurious way to explore China, from the modern cities of Beijing and Shanghai to ancient treasures like the Terracotta Army and the UNESCO World Heritage-listed Mogao Grottoes.

This tour includes three nights in Gold Class cabins, featuring en-suite accommodation with private bathrooms, smart toilets, power showers, and deluxe amenities like Dyson hairdryers, a minibar, and complimentary tea, coffee, and mineral water.

The train offers a choice between Chinese and western cuisines. 

Tour highlights include a tasting of Chinese wines, a visit to a night market and meetings with local artists. The tour will be for a maximum of 20 passengers.

With standard prices from $27,880 per person, a launch price of $25,880 per person, is available for those who reserve their booking before February 28.

For full details see www.wendywutours.com.au/china/tours/legends-of-the-silk-road.htm