Sydney, summer, sand and Shutters

Nothing says a Sydney summer like a long lunch by the beach.

Newly opened this month is Shutters, at the InterContinental Sydney Coogee Beach.

It sounds worth a visit.

The menu, created by executive head chef Stephen Lech, focuses on Mediterranean-inspired flavours.

The venue is promising "bright breakfasts, long lazy lunches and hearty as well as light plates that feel perfect for warmer days".

Shutters has been created with locals just as much as hotel guests in mind and will showcase Spritzes by the Sea -with a dedicated spritz menu.

The reimagined hotel features 198 rooms and suites

“Coogee has such a welcoming energy, and I wanted the food to reflect that,” says Lech.

“For me, it’s about cooking with ingredients when they’re at their best and letting them speak for themselves.

"We’re incredibly lucky to have such beautiful produce, especially seafood right on our doorstep, and with the outlook we have over Coogee Beach, it makes sense to be heroing these flavours.

"Together with the team, we’ve created a menu designed to share and change with the seasons. Coogee has this lovely, easy rhythm to it, and I wanted the food to feel the same - fresh, generous and not over-complicated.

"If you’re sitting here with a plate of burrata, heirloom carrots, barbequed king prawns and a sea breeze drifting in, that’s exactly the kind of experience I hope people have.”

Hotel InterContinental is part of IHG Hotels & Resorts’ luxury & lifestyle portfolio - one of the world’s largest - and joins a growing collection of over 235 InterContinental hotels across the globe.

Images: Jack Tenby

Vancouver puts on the culinary glitz

Vancouver is one of the most spectacular cities in North America. It has a great food and drink culture and has the advantage of being in Canada, rather than its belligerent neighbour. 

If you are heading to British Columbia early in the new year be sure to check out Dine Out Vancouver, Canada’s largest food and drink celebration, which will return for its 24th year. 

Destination Vancouver has announced that foodies can enjoy 19 days of feasting fun from January 21 to February 8, 2026. 

The Dine Out Vancouver Festival (DOVF) is an opportunity for visitors and locals alike to celebrate the city's culinary scene. 

Diners can look forward to a line-up of special menus from local chefs, unique culinary experiences, and a schedule of tasty events. 

The 2026 DOVF will showcase more than 400 restaurants from the North Shore to downtown, through Richmond and beyond, dishing up menus in fixed price points ranging from $25 to $70 per person.

Guests can also enjoy exclusive menus from Michelin-starred restaurants Burdock & Co. and Published on Main for $110.

The Dine Out Vancouver Festival will feature more than 30 ticketed dining events, including a three-course dinner in one of Rocky Mountaineer’s luxury rail cars at the Rocky Mountaineer Station. 

There will also be the “Chowder Cup”- a competition where chefs can showcase their creativity by featuring a sustainable seafood ingredient to win over a panel of judges. 

Also think events like a Sea Foraging Adventure. a Chinatown Walk, Talk and Dim Sum and a Grand Mezcal Tasting Event. 

Participating downtown Vancouver hotels will be offering up to a $250 Prepaid Mastercard with a two-night hotel stay, or a $75 Prepaid Mastercard with a one-night hotel stay (terms and conditions apply).

As the official airline of Dine Out Vancouver Festival, Air Canada will be offering discounted fares. 

For more info see https://www.dineoutvancouver.com/attractions/.

Qantas ups the ante at the pointy end

Qantas is adding extra oomph at the pointy end of its planes.

Customers travelling in first class on the Australian flag carrier can now expect elevated dining options, exclusive Aesop amenity kits, premium Bollinger champagne and redesigned pyjamas as the airline introduces a range of enhancements to its A380 premium cabin.

Rolling out across the airline's international network from this month, the enhancements are described in a media release as "part of the airline's ongoing investment in customer experience and have been shaped by customer insights and inflight trials".

Food will be a priority with Qantas creative director of food and beverage Neil Perry serving up signature dishes from his star Margaret restaurant in Sydney, alongside a range of new menu items featuring Australian producers from across the country.

Think dishes like tartare of yellowfin tuna with gochujang, toasted sesame and baby cos; roasted Wollemi duck with orange caramel, crisp Chinese greens, golden sesame and jasmine rice, and crumbed Margra lamb cutlets with shaved fennel, pine nuts, rocket, salsa verde and lemon.

The new First dining experience will be paired with award-winning Australian wines, a wider selection of cocktails and a signature pour of Bollinger La Grande Année 2015 alongside Pommery Cuvée Louise 2006.

New Aesop amenity kits in three exclusive collectable designs created for Qantas First will be offered to customers alongside the introduction of new navy Qantas-designed pyjamas and loafer-style slippers for inflight comfort.



Qantas International CEO Cam Wallace said the updates reflect the airline's ongoing investment in delivering a premium experience across its international network.

“Our customers fly First because they value the quality in every detail," he said. "On longer flights, a fine dining experience, premium amenities and complete comfort really matter, so we've focused on improving each of these areas.

“Our incredible cabin crew have been undergoing inflight trials and an intensive training program. It is great to welcome new premium partners onboard and we look forward to delivering this new experience for our First customers."

First customers will be able to opt to dine on demand throughout the journey to allow for maximum rest.

Qantas First is available on services operated on A380 aircraft to destinations including Singapore, London, Los Angeles, Johannesburg and Dallas. The enhancements are expected to have been rolled out across the network by mid 2026.

Celebrating Tasmania and its seasonal bounty

 

Tasmania is renowned for hosting several outstanding festivals.

Events like Taste of Summer, Festivale and Dark Mofo are all major drawcards.

Less commercial and more connected, ECHO is the East Coast Harvest Odyssey festival, a smaller. more focussed "festival of the senses" that will run from March 13-15 in 2026.

The brainchild of singer and gin-brand owner Ange Boxall, ECHO has grown from small beginnings in 2019 into an event that Boxall describes as being "all about connection".

 


The event launch was held today in Hobart and full details are now available at echofestival.com.au.

ECHO is a festival of storytelling with close connections to First Nations culture, but also indigenous food experiences, hands-on adventures and music.

There is also plenty of wine, with several local producers involved - Spring Vale, Gala Estate, Mayfield Estate and Craigie Knowe among them - as well as Boxall's Spirited Gin brand.

From bush foods and medicine to morning yoga and drinks masterclasses, ECHO showcases live music, art, culture, storytelling and knowledge-sharing. It is a celebration both of harvest and the laid-back East Coast lifestyle.

"Our theme, Layers: Woven in Time, celebrates the people, stories and landscapes that give the East Coast its unique rhythm," says Boxall (below, at the launch).

 

"This year’s early program release features coastal storytelling with surf legend Dustin Hollick, woodworking using rare Hydrowood timbers, a cultural creative space with palawa creative Melissa West, blacksmithing in a historic forge and more.

"The music line-up brings together a powerful mix of emerging voices and established artists from Tasmania and beyond. Across intimate stages and open coastal spaces, musicians will share original sounds rooted in place, story and community. Expect soaring vocals, rhythmic collaborations and atmospheric performances that echo the landscape itself."

The much-loved Native Bounty Feast will also return as the key element of the opening evening.

ECHO, held in Swansea. is supported by the Tasmanian Government through Events Tasmania.

See https://tickets.oztix.com.au/outlet/event/90c6baf5-d569-408a-bc77-91650ed7ff7b

Meet the 82-year-old chef driving a new Sydney restaurant

An octogenarian chef is the kitchen driving force for a new family-run Greek restaurant that opened its doors last week in Sydney's historic The Rocks district.

Jimmy’s Kitchen is a tribute from hospitality industry veteran Chris Drivas - who has with over 50 years of experience in the industry - to his late father, Jimmy.

Chef Marko Taxidis, who is 82, leads the kitchen.

He first cooked with Jimmy Drivas n Sydney in the 1950s and has been part of the family business ever since.

The Greek taverna-style eatery is inspired by Chris’s childhood working alongside his dad in Greece from age seven.

The 22-seat restaurant aims to replicate a traditional Greek home with sandstone walls, royal blue accents, and shelves lined with olive oil, pastas, and preserved capsicum.

Menu highlights include the astakos lritharaki (lobster with orzo), lamb kKleftiko, and saganaki halloumi.

“When customers walk through your door, you treat them like they’re coming into your house,” Jimmy would say, his son recalls.

“It’s intimate, unpretentious, and designed to feel like you’ve stepped into a family kitchen - where the food is real, the welcome is genuine, and every dish brings people together.”

The drinks list is uniquely and proudly Greek - from crisp assyrtiko to bold xinomavro wines, alongside Greek beers, aperitifs, digestifs, cocktails, and mocktails.

Jimmy's Kitchen is at Bay 9/7-27 Circular Quay Wharf, The Rocks. See https://thevenuesco.au/jimmyskitchenbaynine/

Images: Leigh Griffiths 

Perth is on the move for summer

Summer sees a whole lot of new adventures launching in and around Perth.

From new tours to dining hotspots, here are some of the latest openings from Tourism Western Australia.

Segway Tours WA expands tour highlights

Segway Tours WA has launched a new 2.5 tour taking in the inner-city sights of Perth. Visitors will join an experienced tour guide to experience the highlights of Kings Park and Botanic Gardens, stop at the Blue Boatshed (above), cruise beside the Swan River and past the Old Swan Brewery and explore the Elizabeth Quay and Bell Tower precinct. The relaxed tour includes time for photos, plus an all-important coffee stop in Kings Park. Segway Tours WA runs small group tours, with Segway training, helmets and over-ear radios provided.

Bert's City Beach opens

The team behind Perth foodie hotspots The Rowing Pavilion and General Public Food Co has opened Bert's City Beach, a new dining venue offering a laidback experience with views of the Indian Ocean. Open from breakfast to dinner, its main menu is a mix of snack and share plates, larger solo meals, plus a selection of pizzas and tacos. Its name is a tribute to 'Bert's Shop', a former beach kiosk and surf hangout which served up ice creams and snacks to the surfing crowd during the 1950s and early 1960s. City Beach is one of Perth's 19 metropolitan beaches, located around 10 kilometres from the city centre.



Vibrant new walking tour

Fresh from the launch of the Canning Bridge Art Tours, Oh Hey WA has announced its latest tours, inviting visitors to explore Perth's inner-city suburb of Subiaco, with the support of See Subiaco. The special tour series commences October 17 and will run until May 2026, inviting visitors to discover more about its iconic high street, street art (above) and lively events. Highlights include the 'Walk to UnWined' tour, which leads visitors to the Unwined Subiaco food and wine festival; as well as the 'Murals, Music and Markets' tours, which conclude at the Subi Night Markets, and the 'Festive Sundowner' tours to be held across November and December. Founded in 2014, Oh Hey WA hosts walking tours which encourage visitors to discover the culture, stories and history of Perth.



Tigerfish cruises down the coast

Long-time Cottesloe favourite The Cottesloe Beach Hotel is set to open Tigerfish, which is touted as a 'spirited bar and dining destination'. The upscale modern establishment aims to deliver bold south-east Asian flavours and design. Its spaces will include a curved cocktail bar, light-filled dining room, cosy booths and tables for two overlooking the Indian Ocean. An open robata grill is the kitchen highlight. The menu features dishes designed to share and drinks include hand-crafted cocktails and an expansive wine list. It is Located opposite the iconic Cottesloe Beach, which is approximately 25 minutes' drive from Perth city.

Matcha chills out for spring

Matcha is the beverage that came from obscurity and swept to international popularity.

Matcha is a drink made from a finely ground powder of green tea leaves that originated in China but is mainly produced in Japan.

It is usually consumed in hot water, but iced matcha is also gaining fans.

Soul Origin is shaking up the drinks scene with iced matcha this spring with a new Iced Matcha lineup nationwide until November 5 at $7.90 for a small glass and $8.90 for a regular.

The seasonal collection pairs premium-grade matcha with creamy milk and fruit purées - and is designed for enjoying on warmer days.

Core flavours include blueberry matcha, strawberry matcha, white choc matcha, and mango matcha.

“Our matcha is made with premium-grade matcha and grown at high altitude above 600 metres in the mountainous regions of Central Japan," says national coffee manager Sam Taylor.

"Only the spring flush harvest and the very best of the autumn flush green tea is used.”

The fruit purées are described as "delivering bold flavour without overwhelming sweetness".

For more details see Soul Origin.   

A Tasmanian adventure for well-heeled guests in a hurry

On Board, the floating member of Luxury Lodges of Australia, has launched a new two-night Tasmanian adventure. 

The Port Davey Highlights expedition gives time-poor travellers rare access to Tasmania’s wild southwest. 

Aboard Odalisque III - purpose-built in Tasmania for wilderness immersion - this condensed three-day journey captures the essence of the region’s silence, waterways and rugged peaks, previously only available on longer voyages.

Departing Hobart via seaplane, guests fly over the jagged Arthur Range and the spire of Federation Peak before touching down beside Odalisque III in Port Davey. 

Over two nights and three days, travellers explore the wilderness; Huon pine-lined rivers, untouched Southern Ocean beaches, and weather-beaten coastlines. 

The mini expedition is guided by On Board’s all-Tasmanian crew, who share decades of knowledge of the southwest’s flora, fauna, geology, and the stewardship of the Needwonnee and Ninene people, the region’s first custodians. 

Guests can tailor their experience - heart-pumping hikes and sea-cave adventures, or the chance to just be still in a World-Heritage wilderness. 

Evenings offer a gentle pace, with Tasmanian wines and whiskies poured in the Wheelhouse Lounge, and freshly sourced Tasmanian fare served around a Huon pine table that was handcrafted upstream on the Huon River in Franklin. 

Guests then retreat to private suites with views of wild rivers and peaks. 

“Port Davey is the kind of place that makes three days feel like weeks,” says Alice van der Woude, On Board’s director of marketing & experience. 

“Whether you’re out exploring or simply pausing to take in the vastness and quiet of the harbour, it’s the sort of place that stays with you long after you’ve gone home.”



For travellers with more time, On Board continues to offer its signature 4- and 6-night Port Davey expeditions. 

The vessel caters for a maximum of 12 guests. 

Fares start from $5,800 per person twin share, all-inclusive and to celebrate the launch of Port Davey Highlights, On Board is offering a $1,000 cabin credit on new bookings made by December 12, 2025, valid for expeditions through May 8, 2027.

For more details see onboardexpeditions.com.au

25Hours to revitalise a Sydney landmark location

One of Sydney's most famous addresses is to be re-born as a hip hotel later this month.

25hours Hotel The Olympia in Paddington will open its doors in Sydney on September 25.

The new 109-guest rooms venue is located on the heritage-listed site of the former West Olympia Theatre and the Grand Pacific Blue Room.

Pre-opening publicity says the hotel will be "deeply rooted in Sydney’s creative past and pays tribute to these iconic establishments that once shaped the city’s art and social scene".

The Olympia Theatre on Oxford Street has a creative history stretching back to 1911 and the new hotel will showcase an offspring of the famous The Palomar restaurant in London's Soho.

Cocktail and wine bar The Mulwray, coffee shop Jacob the Angel and and Monica Rooftop Bar (above) will also share the venue.

The name ‘25hours Hotel’ embodies the idea that 24hours simply aren’t enough. The brand specialises in trendy locations, so will be hoping to revive the once-hip Paddington strip.

The first 25hours Hotel opened in Hamburg in 2003 in a former factory building, part of the company ethos of breathing life back into historic landmarks and respecting the culture and heritage of the communities in which they are located.

In Sydney's case the former theatre was renovated and reinvented multiple times, screening everything from cult films to arthouse productions.

In the 1990s, the building reinvented itself as the Grand Pacific Blue Room, one of Sydney’s most fashionable nightclubs.

Each 25hours Hotel comes with its own hotel mascot - and the chosen creatures for 25hours Hotel The Olympia are a rainbow lorikeet and a frill-neck lizard.

25hours Hotel The Olympia will have six hire bikes available for guests to explore the neighbourhood of boutiques, galleries and restaurants.

See https://25hours-hotels.com/sydney/the-olympia/  

Hunter Valley to welcome a new farmer’s market

The Hunter Valley is fertile ground for wine and food production.

And now Pokolbin, in the centre of the Hunter, is to get a new market this spring.

Pokolbin Market will officially launch on Sunday, September 7, at 691 Hermitage Road, Pokolbin, offering a fresh destination for locals and visitors to explore the best of regional produce, artisan goods and handcrafted wares.

Set among the vineyards, Pokolbin Market will run every Sunday from 8am to 2pm, rain or shine - with a focus on local growers, creators, makers and musicians.

The market has a Farmers Market license and is calling for vineyards producers and performers to join its launch line-up.

“Pokolbin Market will be a celebration of the incredible talent and produce of the Hunter,” says Amanda Choularton, director of Organic Food Markets.

“With boutique wines, fresh-picked produce, handmade crafts and live music - all in one of NSW's most beautiful locations - it's set to be a must-visit experience every Sunday.”

The market will be family-friendly;, a responsible adult must supervise kids, and dogs are welcome on leashes.

Bastille Day celebrations will be a few days late this year in Sydney

With Bastille Day inconveniently falling on a Monday this year, Sydneysiders will have to be patient before Sydney’s iconic French festival returns from July 17-20.

The Bastille Festival - four days of food, wine, art and more - will be again be held across the Circular Quay/The Rocks precinct.

For over a decade, the Bastille Festival has been bringing joie de vivre to Sydney's Francophiles.

“Each year, we aim to recreate what we love about France right here in the heart of Sydney,” says Vincent Hernandez, the founder and event directorval Director. “This 12th edition is all about going bigger, bolder, and more immersive - offering Sydneysiders and visitors a true ‘Tour de France’ of flavours, sights, and sounds.”

Bastille Festival 2025 will feature more than 120 exhibitors and over 80 dishes.

Expect crowd favourites like raclette, escargots, crêpes, and macarons, along with international flavours reimagined with a French twist.

“Food is at the heart of French culture, and it’s at the heart of Bastille Festival too,” says Hernandez. “We want every bite to transport you - whether it’s through a traditional regional speciality or a creative new fusion you’ve never tried before.”

Bastille Festival’s wine program is promoted as its most extensive yet.

Eight wine regions will be offering a curated selection of four wines. From Bordeaux to Burgundy, Beaujolais to Provence, Languedoc to the Rhône Valley, and Alsace to the Loire Valley, it sounds a liquid delight.

“Our wine experiences aren’t just about tasting - they’re about storytelling,” says Hernandez. “Each glass is a journey through a region, its traditions, and its people.”

This year, Champagne will take centre stage, with pop-up stations throughout the festival and two distinctive wine bars offering Champagne paired with oysters and seafood.

There will also be mulled wine, spiced hot cider, beer bars, and cocktail stations with 18 bars dotted around Circular Quay and The Rocks.

The program includes over 100 free shows, including live concerts, street theatre, dance lessons, fire performances, acrobatic displays, and more. And entry is free.

See https://bastillefestival.com.au/sydney/

An oasis in Bali's tourism epicentre

Whether you plan on partying, surfing or spending some time in the pool with the kids. Pullman Bali Legian Beach has a major drawcard: its location.

Midway between Kuta and Seminyak, and situated right across the road from one of Bali's most popular surfing beaches, this is an ideal base for lovers of bustling international hotels.

All the local attractions are within a short stroll, whether you want to walk along the beach, visit myriad restaurants and bars, have a massage, a mani/pedi, drink cocktails, visit a market, get a tattoo, drink at a beach club or maybe see a drag show.

Or alternatively there's enough activities on site for the whole family that you could stay on site and stay busy all week.

There are a variety of room styles on offer and we were lucky enough to spend one night in a Premium Deluxe Ocean View room (below), and the second in a spacious and very quiet Exclusive Family Room.

This is a big hotel - offering terrific variety. 

There are 378 rooms and suites, each with the possibility of overlooking the gardens, pools or ocean. 

There is plenty of fresh air and sunlight no matter which room format you choose, and all rooms are  equipped with LED smart TV and cable channels, fast and free wifi, bathtubs and rainfall showers, yoga kits and safe deposit boxes.

There is a lot of greenery here; it is a little oasis from the hustle and bustle outside. Visit the hotel's own temple gardens, dine in the Montage all-day dining restaurant (with different global cuisines featured each night of the week), or dine from an on-trend food truck. 

Think Middle Eastern foods one night, seafood another, or Tastes of Asia, which we enjoyed. Not gourmet, but hearty. The relaxed resort vibe does sometimes extend to the service.

But if you need a late-night bite after being out partying, or a cosy breakfast in bed, there is 24-hour in-room dining.

Breakfast can be whatever you want from a buffet array of healthy options ranging from Japanese and Indian to western options. The egg station is quick and efficient and makes excellent omelettes. 

The al a carte all-day menu features Indian and Korean dishes, western favourites and local tastes like satay platters and bebek goreng (duck fried rice) 

There are three bars, an infinity pool, garden pool and kids pool, a well equipped gym with enthusiastic trainers, a kids club, even function rooms and a ballroom. 

Keeping guests’ wellness to the fore, the modern Tjakra7 Spa features hydro pools (below), steam room and sauna, along with a range of spa therapies. It is very impressive. 

There are bars serving cocktails, mocktails, beers and wines. Choose from L-Bar near the lobby area (which has late-night BOGOF happy hours), IP Bar at the rooftop Infinity Pool that offers great sunset views, and the relaxed Garden Bar. 

For those needing time before check in or after check out there is a lounge with computer screens and bathroom facilities. 

Kids will love the late-night movies shown open air in the gardens.  

What does the manager have to say? 

“Pullman Bali Legian Beach is a property which stands out amongst all the hotels and resorts in this legendary Kuta and Legian area," says GM Ravi Khubchandani. 

"As the home of business, casual meetings, and leisure, Pullman Bali Legian Beach is a primary choice to stay for many people that would like to enjoy the exalting life alongside the famous Legian Beach.”

See https://www.pullman-bali-legianbeach.com/ 

# The writer was hosted by Accor

Fancy a Sunday session on the Hobart waterfront?

Hobart continues to embrace winter with luxury waterfront hotel MACq 01 Hotel warming things up with its new Sunday sessions: Sundays @ The Story Bar.

On the edge of the River Derwent, The Deck offers a front-row seat for golden-hour gatherings, with glowing fire pots, live local music from 4-7pm, and sweeping views as the sun sinks behind kunanyi/Mount Wellington.

Locals and visitors can gather and sip on The Story Bar’s signature cocktails, inspired by the legendary characters featured behind MACq 01’s 114 hotel room doors and graze on a tailored Sunday menu of casual bites designed for late afternoon lounging.

There will be a rotating line-up of local Tasmanian acoustic musicians, including Joel Hopson and Tony Mak, providing entertainment for Sundays @ The Story Bar.

Entry is free for all - but they'll probably expect you to buy a drink.

See https://www.macq01.com.au/eat-and-drink/

New owner, new experiences on Picnic Island

Tasmania's exclusive Picnic Island retreat will re-open later this year as all-inclusive luxury private island experience with a private chef. 

Located off Tasmania's east coast, the retreat is just 800 meters offshore from Coles Bay near the beautiful Freycinet National Park. It is only accessible by water. 

Revamped Picnic Island expects to welcome its first guests in November after a major transformation.

Picnic Island boasts of offering "a rare combination of complete privacy, bespoke luxury service, and refined accommodations for up to six guests". 

An additional host suite will soon to be added, increasing total capacity to eight guests). The island's distinctive copper-clad lodge will be completely renovated in the months ahead. 

"We've created something truly exceptional that showcases the wild beauty of Tasmania while providing the comfort, style, and service that discerning travellers expect," said Mark Israel, the new owner of Picnic Island. 

"We aim to deliver highly personalised, transformative experiences that can't be replicated elsewhere -high impact for guests, low impact for the environment. Our vision is a luxury retreat where visitors can disconnect from the ordinary and reconnect with something extraordinary."

The experience will include private boat transfers, a personal chef who will tell a story of place in each meal, and customised daily activities ranging from guided Freycinet walks to oyster farm visits, wine tastings, whisky distillery tours, and marine adventures. 

Guests will share the island with a colony of Little Penguins and other seabirds that return to their burrows each evening. 

"This isn't just luxury accommodation; it's a fully immersive experience in one of Australia's most pristine environments," said Israel. 

"We've reimagined what service means in this extraordinary setting. Whether it's a sommelier-led tasting of Tasmania's finest wines, a private yoga session on the deck at sunrise, or a chef preparing your freshly foraged seafood, every moment is designed to create lasting memories."

For more information about Picnic Island Tasmania and to inquire about bookings, see  www.picnicisland.com.au.

Images: Olly Gaspar

From camel skewers to squidlipops: Dark Mofo's Winter Feast to push boundaries

Dark Mofo's Winter Feast is promising to dish up a mixture of old favourites and rising culinary stars.

The the food and drink element of the winter solstice festival will returns to the Nipaluna/Hobart waterfront for eight nights of feasting next month.

The waterfront location will welcome over 70 stallholders along with music, firelight and community vibes.

‘The Winter Feast is the warm, beating heart of Dark Mofo," says Dark Mofo artistic director Chris Twite.

"Gathered around fires and feasting by candlelight, it’s where we come in from the cold to share stories of where we've been and what we've seen. Eating together - friends, strangers, locals, visitors - is an important festival ritual, and the staggering array of incredible food on offer means there is always something for everyone.’

The Feast will welcome guest chef Niyati Rao from acclaimed Mumbai restaurant Ekaa, who will collab with Craig Will, Bianca Welsh and James Welsh from Stillwater in Launceston.

Other food collaborations include Thi Le + Fat Pig Farm, which sees award-winning Melbourne chef Thi Le teaming up with locals Fat Pig Farm; Salvage Drink Co. X Braised presenting infused cocktails paired with spiced offerings from Hobart's premium lamb providore; and Marla Singer X L’Appel Wines pairing an octopus slider with pinot noir.

Chef Analiese Gregory makes her return to the fires of the Feast, this year bringing a taste of the Tasmanian sea. She’ll be serving up skewers of baby abalone, shiitake and black garlic, grilled over fire (top image).

New Feast stallholders include Dark Dogs, serving their take on dagwood dogs; wine bar South will presents a slow-cooked possum bao; Elle’s Pantry will have pockets stuffed with seasonal pickles, tabbouleh, and green harissa hummus; and Bass Strait Seafood & Co by Sabina Newton will offer dishes ranging from creamy chowder to buttery marinara.

Joining the new stallholders will be familiar favourites, from Lilly Trewartha’s katsu sando, to Queen Sheba’s injera with slow-cooked chicken; Soufra & Co’s folded layers of filo pastry and custard baked fresh to order, to the famous squidlipop from Formosa Bites (above).

Fresh from his appearance on ABC’s Eat the Invaders, Mona’s executive chef Vince Trim is back with Heavy Metal Kitchen, eating the problem with a feral feast: fire-charred camel, skewered and served with an array of spiced and braised condiments.

Visitors can wash the dishes down with new offerings from New Norfolk’s Welcome Swallow Brewery, fizzy blush from Common Wine, or a Pressing Matters pinot noir.

Mona’s own wineries - Moorilla and Domaine A - will be on site, along with Moo Brew.

Amanda Vallis, the Winter Feast curator, says: ‘The food community in Lutruwita/Tasmania is one of the best things this island has to offer, and nowhere is it more pronounced than when everyone comes together to feast around the fires in the depths of winter.

"Whether it’s a hot take on a dagwood dog, or the flavour explosion offered by a guest chef all the way from India, the Winter Feast is sure to fill your cup and feed your soul.’

A number of events will celebrate the power of music, storytelling and First Nations cultures.

The Winter Feast takes over Salamanca Lawns and Princes Wharf Shed 1 and runs and runs on both weekends of the festival: Thursday June 5-8 and June 1-15.

Season passes are available via darkmofo.net.au/winter-feast

As part of the Winter Feast’s commitment to reaching zero waste, all stallholders will use compostable crockery and cutlery, with reusable cups and schooners available for beverages. The Feast is also a completely cash-free event.

# Dark Mofo is Tasmania’s mid-winter festival celebrating the dark through large-scale public art, food, music, fire, light, and noise, in Hobart.

Images: Dearna Bond, Dark Mofo  

Cabin Fever means fiery fun and games in Margaret River

I cannot think of a wine region in Australia that loves a festival as much as Margaret River in Western Australia. 

Cabin Fever Festival returns for its ninth edition of fire-focused fun from July 18-27 in Margaret River and Busselton for a showcase of food, music, and events - over 40 in all. 

Returning events include Blazing Brews at Beerfarm, Wine's a Drag at Bungalow Neighbourhood Social, the Cheese Toastie Battle, and the always-rowdy Shelter the Storm at Shelter Brewing Co.

There's also a range of new experiences including a Lo-Fi Wine Fair featuring bites from Dahl Daddys and wine from lo-fi, small-batch winemakers Amato Vino, Si Vintners, Rosa Glen Farm and Dirt Temple. 

Hot eatery de'sendent teams up with LS Merchants for some fine food and wine, while Fervor and Si Vintners join forces for Flint and Folklore in the Si Barrel Hall. There will also be Yum Yum Cha with new kid on the block Miss Chows. 

Hair of the Truffle Dog will see an early morning truffle hunt with Margaret River Truffle Farm paired with a 'champagne' breakfast with Skigh Wine, while Lunch on Fire at Howard Park will showcase Argentinian fare, fire pits and wine. 

Three Margaret River chef heavyweights: Brendan Pratt (Busselton Pavilion), Mal Chow(Chows Table) and Rob Webster (Normal Van) come together for Cape to Plate.

“One of the most exciting things about Cabin Fever is how it sparks unexpected, incredible collaborations, that people not only love to attend, but the venues, producers and chefs love working together to deliver," says festival director Erin Molloy.

“People have come to rely on the festival to deliver an experience like no other in the region during the winter months, with the region coming alive as a winter wonderland of fire pits, feasts, and fun.”

Making a return in 2025 is The Cabin presented by Shelter Brewing Co. This free, family-friendly festival hub will light up the Busselton Foreshore from July 18-20. 

Tickets are now on sale at www.cabinfeverfest.com.au

Image: Lauren Trickett 

JW Marriott hotel brand makes its New Zealand debut

Auckland is very much a place on the move, and New Zealand's largest city this week welcomed JW Marriott Auckland - the Marriott brand's first property in the country. 

JW Marriott is part of Marriott Bonvoy's portfolio of over 30 hotel brands, and has unveiled the new JW Marriott Auckland in the heart of downtown Auckland. 

JW Marriott Auckland Executive Suite

JW Marriott Auckland was designed by renowned Singaporean architecture firm O37 and draws on New Zealand's art, culture, and natural beauty. 

Reflecting the shifting beauty of each season, the design weaves together contrasting textures: raw and polished, rough and smooth. 

This vision comes to life in Watersplash, a bespoke sculptural hand-blown chandelier by Lasvit, inspired by the rivers and lakes of New Zealand. 

"JW Marriott embraces the belief that a connection to the natural environment is an important part of nourishing one's soul," says Jason Nuell, area vice president for Marriott International.

" JW Marriott Auckland embodies the brand's commitment to providing a haven where guests can focus on feeling whole in mind, body, and spirit. It is a destination where both locals and international travelers can experience a blend of modern luxury and exceptional hospitality in the heart of the city to pause, recharge, and reconnect."

The hotel has 271 guest rooms and 15 suites along with and all guest rooms come complete with yoga mats and risers, enhanced by an in-room program of wellness and workout routines (sounds scary!)

The Wellness Centre includes a 14-metre-long heated indoor pool with panoramic harbour views and views of the centre of Auckland.

The hotel's elegant lobby bar, Forum, offers barista-crafted coffee and small bites and then transforms into a bar at night. 

The signature restaurant, Trivet, has head chef Wallace Mua showcasing flavours from different Polynesian cuisines. 

In September, the hotel plans to launch a contemporary teppan house celebrating impressive Japanese-inspired dishes.

"I am honoured to bring the JW Marriott vision of luxury and well-being to life in this vibrant city," says GM Girish Talreja. 

"Our goal is to create an exceptional guest experience and provide a sanctuary where guests can relax, recharge, and create lasting memories."

For reservations and more information, please see: www.jwmarriottauckland.com

A one-day chance to peek and taste behind the scenes in Tasmania

The team behind Tasmania's boutique annual ECHO festivities is offering a one-day mini festival as part of the island state's Off Season celebrations. 

The Echo Odyssey coach will showcase some of the quirkier aspects of the East Coast on Friday, June 15, for a full day of fun and revelry. 

The East Coast Tasmanian Adventure - curated by local country music star Ange Boxall - will offer a behind-the-scenes peek (and taste) of the best of the region.

The package includes transport and a storytelling guide; local oysters and wine on the beach; sheep shearing in old shearing shed; an exclusive wine tasting at Gala Estate (above); lunch at historic Riversdale Mill; a tasting and cocktail with The Splendid Gin; learning about Tasmanian sea salt, and a goodie bag to take home valued at $60. 

Guests can depart from Hobart or Hobart Airport via coach transfer, or from Swansea township. Alternatively, stay at Piermont Retreat overlooking Great Oyster Bay where a 10% discount is offered to Echo Odyssey guests for direct bookings between June 12-15 June using code ECHO10.

See https://events.humanitix.com/winter-s-off-season-echo-odyssey-a-behind-the-scenes-east-coast-tour

Drink more tahini! AI fails to convince when it comes to intelligence

I've always had my doubts about the intelligence of AI.

AI writing is pretty easy to spot for starters. AI research often has huge holes, and some of the AI videos I've seen have been laughably bad. 

And a press release I received this week increased my prejudices. 

The nub of the story: An AI platform has identified tahini as a top emerging ingredient for alcoholic beverages innovation in 2025.

Now I don't mind tahini, a creamy paste made from ground sesame seeds, as part of a mezze plate. It pairs pretty well with Greek and Lebanese dishes.

But, like its companion dips hummus and taramasalata, I have never thought about drinking it.

GlobalData's AI Palette innovation and consumer insights platform tells me tahini's consumer appeal lies in its alignment with the current trends of health and wellness, sensory and indulgence and authenticity and heritage.

Leveraging the world's largest consumer data lake, with points collected in real-time from social media, e-commerce, and foodservice menus, GlobalData’s AI Palette platform boasts that it delivers powerful insights into emerging flavours and ingredients, as well as category opportunities.

Alice Popple-Connelly, a consumer analyst at GlobalData, said: “Tahini, known for its high content of healthy fats, protein, calcium, and iron, is experiencing a surge in popularity among consumers worldwide."

But why would I want to drink it Poppy? 

Tahini recorded a two-year consumer engagement CAGR of 910% in the UK alcohol industry (2022-2024), as measured by the platform during the review period in March 2025. 

Right. 

So this makes tahini a prime candidate for inclusion in alcoholic beverages brands' innovation strategy in the UK market. Hopefully not in Australia, then. 

Apparently, tahini’s ability to create a creamy texture would be a perfect fit with the UK stout category. Tahini can enhance the traditional dark brown aesthetic of stout while introducing a distinctive nutty, woody undertone, helping it stand out in the market. 

“Tahini's consumer appeal is rooted in its health benefits, natural composition, culinary versatility, cultural relevance, and alignment with contemporary food trends," says Popple-Connelly. 

"These attributes render tahini a compelling ingredient for a broad spectrum of consumers in search of nutritious and flavourful choices.”

I remain unconvinced that I want to drink it. 

Town Square to showcase a taste of South Australia

Locals and visitors can get a bite of the Tasting Australia festival by visiting Adelaide's Town Square food and dink hub. 

Town Square will be open from Friday, May 2, to Sunday, May 11, offering some of South Australia's best eating and drinking experiences.

Based in the heart of Adelaide in Victoria Square/Tarntanyangga and free to enter across all 10 days of this year’s festival, Town Square is home to Dining Galleries presented by Mitolo Family Farms, Seppeltsfield and Never Never bars, Journey Beyond’s The Ghan Experience and a range of food and beverage events. 

Fifteen diverse food style options will be available to festival-goers in the Town Square this year, including eight new vendors:  Athena Greek Eats, Comida Hahndorf, Dolly Bar and Eatery, Francesca’s Pizza and Sandos, Le Cordon Vert, Motherlode Nuggeteria, Kha Nom and Kombi Crew Coffee. 

They will be joined by seven returning favourites: Africola Canteen, Braising Boy, GANG GANG, · Ong Noi Vietnamese Kitchen, Phat Head Dumpling, The Filipino Project and Shmochi by Shibui. 

Four vendors - Dolly, Ong, Braising Boy and The Filipino Project -  are set to be highlighted in a new series of events to the festival: Town Square Perfect Pair. 

Each will offer a signature dish and plant-based option to be paired with a matching wine selected by the festivals drinks curators Meira Harel and Banjo Harris Plane.



South Australian visual art will again feature across Town Square, with pieces from Sair Bean and Miles Dunne appearing in the Dining Galleries and a mural from Hari Koutlakis to take its place along one of the site’s walls.

A variety of local musicians, DJs and other entertainment are also set to play each day and evening, while Nature Play SA will invite children to make flower crowns as part of Mother’s Day celebrations in Town Square on May 11..

South Australian Minister for Tourism Zoe Bettison said Town Square would be a celebration of the best of South Australia.

“Tasting Australia presented by Journey Beyond is a joyful showcase of South Australia’s culinary excellence, one with so much to offer locals and visitors to our state,” Bettison said.


“Town Square is its heart - perfect for everything from a casual drink with friends to a special meal to mark a milestone. It’s also a chance to highlight regional venues through elements such as the Canteen series, where chefs and front-of-house teams give city guests a taste of their restaurants."

See tastingaustralia.com.au for more festival information and to purchase entry to ticketed events.