New gourmet destination on the Bellarine Peninsula

Oakdene is one of the standout wine producers on the Bellarine Peninsula outside Geelong.

Now the Hooley family behind Oakdene is opening a new multi-million dollar wine, art and dining destination later this week.

Quiddity Place, surrounded by vines and olive groves (above), brings together a restaurant (Hidden Frog, led by chef Dwayne Bourke, who has 25+ years of experience), a cellar door and two art galleries.

There will also be boutique vineyard accommodation overlooking Swan Bay.

The sprawling Mannerim property has 60 acres of vines and more than 6,000 olive trees producing Lighthouse Olive Oil.

The family-friendly, non smoking facility features a gift shop, electric vehicle charging point and function spaces. 

Hidden Frog will open for lunch Wednesday to Sunday, and dinner Friday and Saturday nights. 

Think small plates like pan-seared scallops with edamame puree and miso butter, or pork belly with maple caramel pears, kohlrabi and radish salad. 

Bigger plates may include baked Roman-style pumpkin gnocchi with tomato sugo, broccolini and gremolata, or slow-cooked lamb shoulder, red pepper jam, zucchini caponata and new potatoes. 

All dishes can be matched with Oakdene wines. 

See https://www.quiddityplace.com.au/

Cullen Wines shuts down its restaurant

Sad news for Margaret River locals and wine and food-loving locals. 

Cullen Wines has closed its on-site restaurant with immediate effect. 

"While we have loved entertaining our restaurant guests at our beautiful location in our biodynamic vineyard, sustained operational challenges, including difficulty recruiting staff for fine dining service, have led to this decision," Vanya Cullen announced on social media and the winery website. 

"We thank you for your support and are sorry for any inconvenience. 

"At this stage we are still taking inquiries about functions, and in the future, we hope to return with a food offering that reflects the Cullen Wines experience and allows us to showcase our biodynamic wines."

The closure does not impact the cellar door, which remains open seven days a week 10am to 4.30pm. 

Premier wine tourism operation hits the market

A leading wine tourism operation in regional Victoria has just hit the market.

Cannibal Creek Vineyards in West Gippsland, just an hour south-east of Melbourne, is being sold by the Hardiker family.

The property includes an award-winning cellar door and restaurant, a fully equipped winery plus a renovated three-bedroom home with a pool.

Sitting on 27.9 hectares, including 4.3 hectares under vine, it is surrounded by its namesake Cannibal Creek, Mount Cannibal and Bunyip State Park.

The vineyard comprises chardonnay and pinot noir vines, along with sauvignon blanc, merlot and cabernet sauvignon.

Kirsten and Patrick Hardiker planted the vines 28 years ago and told GoTR they hope to sell the business in its entirety on a walk-in, walk-out basis, saying the property has become too much for them to manage.

"Pat has had a series of operations over the years: hips, shoulder, back and most recently knees and it has become too much for us," co-owner and manager Kirsten said. "Unfortunately our adult children have pursued different professions. 

"We still love the process of growing grapes and making wine, less so the selling of it. The restaurant (below) and cellar door are well patronised, but it is time for a different, and possibly younger, outfit to take it on."

The property is being sold by Matt Rice from Facey Commercial and Ben Rose, from Castran, who is also a vineyard consultant.

Among the suggested possibilities, subject to council permission, are expanding the size of the vineyard and winery operations, and/or the restaurant and cellar door, as well as extending the opening hours.

There is also the idea of building accommodation on the site and capitalising on its scale and scenery to become a destination for weddings and events.

"This unique lifestyle property provides the opportunity to be creative, social and active in a beautiful environment,” said Rice.

“You can do as little or as much as you choose with options to contract out the winery operation or lease out the restaurant, if running and growing the operation is not your preference.”

Tynong North is on the edge of West Gippsland in the Port Phillip wine region, which is in easy day-trip distance for Melburnians and visitors to Victoria.

For details see https://www.commercialrealestate.com.au/news/acclaimed-vineyard-restaurant-cannibal-creek-for-sale-1387757/

Double duty for star chef Kellie

There are some busy times ahead for star Adelaide chef Jake Kellie.

Kellie, who guides star eatery arkhé, has this week also taken the reins as culinary director at luxury Barossa estate Kingsford The Barossa.

Kellie will lead Kingsford’s Orleana Restaurant as well as the broader food offering across the boutique hotel.

He is charged with re-shaping the restaurant’s offering that promises to be a celebration of the region's rich produce. 

"Kellie’s bold cooking style and immersive approach to dining is in perfect synergy with the vision for Orleana, a restaurant designed to showcase the depth of produce in the region and complement the legacy and landscape of the Kingsford Estate, says Salter Brothers Hospitality Chief Operating Officer, Andrea Richards.

"He’s built an outstanding reputation with some of the world’s best chefs including Gordon Ramsay and Heston Blumenthal, honing his craft at revered restaurants including The Fat Duck (UK), The Ledbury (UK), Estelle (Melbourne), Aria (Sydney) and most notably as head chef at Michelin-starred Burnt Ends in Singapore that also inspired his own restaurant, arkhé.

“As one of Australia’s finest chefs, his approach to food is fearless, refined, and grounded in deep respect for produce and technique. He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests.”

The dining space at Orleana sits within Kingsford’s luxury lodge, surrounded by 225-acres of native Australian landscape.

The restaurant serves both a la carte and a chef’s selection with ingredients harvested either on-site from the estate’s kitchen garden or sourced via a network of local growers.

A big task given he will also continue to oversee arkhé, his Norwood restaurant.

“This is a place where food is grown with care, cooked with purpose, and served with humility," Kellie says.

"It's a place where guests are invited to connect - with the region, the producers, and the stories behind each plate. I believe that modern Australian cuisine is not defined by trend, but by terroir - and that thoughtful food, grown and cooked with integrity, creates meaningful hospitality.

“For me, Orleana is a chance to bring something fresh and grounded to the Barossa, a restaurant that’s shaped by the seasons, the producers we work with, and the amazing team behind it. I want to create food that feels honest and generous and build a culture that supports that at every level. There’s so much potential here, and I’m keen to bring it to life.” 

See https://kingsfordbarossa.com.au/ 

New Brisbane venue with a view goes for gold

There's a new hot spot for dining with a view in Brisbane.

The Summit Restaurant has just opened at Mt Coot-tha and boasts spectacular vistas.

The new venue is a multi-million-dollar revitalisation of the heritage-listed site overlooking the 2032 Olympic Games city.

Think a dining room in the heritage building, a brewpub-style public bar, and a veranda with those panoramic views across Brisbane and out to Moreton Bay.

The food will be modern Australian using Queensland ingredients, including Elliott Heads spanner crab, Daintree barramundi and Longreach organic lamb - alongside ingredients grown on-site.

Queensland hospitality heavyweight Kym Machin, renowned for his time at acclaimed Brisbane institution Urbane, is the driving forced in the kitchen.

 


“With this menu, we wanted to tell a story of place, showcasing the best of Queensland while exploring our diverse climates, regions and native ingredients,” Machin said.

“When you’re standing at The Summit, you can see for miles - from the city to the bay and out to the hinterland - and we wanted the menu to reflect that sense of scale and beauty.

“In a destination as iconic as this, it’s essential that we celebrate and represent the growers, producers and communities who make Queensland so special. It’s not just about great food; it’s about creating a genuine connection to this land and the people who shape it.”

Menu highlights include Goldband snapper with wild garlic and native ginger; roast duck smoked over paperbark; as well as almond-fed pork with pickled apples, and pumpkin agnolotti with candied shoots.

There will be two tasting menus ($79 and $99), while the Bar Share menu highlights dishes like goat cheese puffs, lamb tacos and beef and beetroot tartare.

Mantle Group founder Godfrey Mantle said the opening of The Summit represents a major milestone for the group.

“The Summit is one of the most unique dining sites in the country; beautiful by day
and absolutely spectacular at night,” Mantle said.

The opening of The Summit Restaurant marks the first step in Mantle Group’s broader vision for the Mt Coot-tha summit, which includes concepts for a two-level Pavilion venue, a boutique gin distillery and a cultural tourism experience that will honour the mountain’s rich history and significance.

The Summit Restaurant is open seven days from 11am. See summitbrisbane.com.au

Shining for you: new/old team takes the helm at Yellow

Change is in the air. 

The Bentley Restaurant Group’s Brent Savage and Nick Hildebrandt have announced the sale of their much-loved restaurant, Yellow, to long-time head chef Sander Nooij and his business partner Mark Hanover.

The new iteration of Yellow - maintaining a plant-based ethos - was unveiled this week. 

Yellow, launched by the team behind Bentley Restaurant + Bar, Monopole, King Clarence and Eleven Barrack, was the first vegan restaurant awarded two chefs hats in the Sydney Morning Herald Good Food Guide.

Recognising a demand for vegan dining in Sydney, Savage and Hildebrandt transitioned Yellow from a French-accented bistro to having a stronger focus on plant-based dining after opening in 2013. 

The restaurant has become known for its six-course set menu that highlights unique heirloom vegetables and local suppliers. 

When you get an opportunity to pass on a restaurant like Yellow to a much-loved staff member, you don't pass it up," Savage said. 

"Sander has been an integral part of Yellow’s success, and we couldn’t be more proud to see him take the lead and bring his vision to life. We’ve had a big couple of months launching Eleven Barrack, and we’re looking forward to focusing on Sydney’s CBD, where our venues all currently are.”

Nooij and Hanover seek to transition away from traditional labels such as “vegan” and “plant-based” to embrace a new culinary identity; botanical gastronomy.

Nooij said: “Botanical gastronomy is a culinary approach that celebrates the vibrant world of plants, herbs, and flowers. Free from animal products yet rich in flavour, we emphasise seasonality, sustainability and the extraordinary. 

"Our goal is to create a dining experience that is not just for vegans, but for anyone who values creativity, refinement, and the beauty of nature on their plates. 

"Free from the controversy and politics that can be part of the vegan narrative, botanical gastronomy merges elements of contemporary cuisine with a strong emphasis on botanical ingredients, showcasing their flavours, textures, and nutritional advantages.”

For reservations and updates visit www.yellowsydney.com.au

Image: Andrea Veltom

A new Sydney eatery has different designs

New restaurants usually focus on their food and wine offerings, but a new Italian CBD venue is also "design led". 

Venue entrepreneur, businessman, designer and hotelier Raffaelle Lombardi is combining with  his interior designer wife Victoria Hampshire (daughter of shopping guru Jilly Hampshire and niece of actress/hotelier/designer Anouska Hempel) to create Conte Sydney, an ambitious multi-level, multi-purpose drinks and dining destination that will open next month.

Conte Sydney will be the sibling of Bar Conte in Surry Hills, promoted as the world’s first dedicated negroni bar.

Now Lombardi and Hampshire have landed in Clarence St in Sydney with a European but contemporary drinks and dining space a long-held ambition of Lombardi and Hampshire. It will feature late-night dining.

“I have dreamt of this concept for the past 10 years," says Lombardi.

"The negroni is, of course, my drink of choice and has been since I was a young man growing up in Sorrento on the Amalfi Coast.

"It's the ultimate pre-dinner drink and pastime but there has always been more to Bar Conte in us. The venue’s popularity has completely blown us away so the time felt right for a larger, ‘grown-up’ offering realising the dream of a chic and contemporary dining and drinks space that we know Sydneysiders will want to visit as much as we do!”

The 130-seat, multi-level space, will feature signature moss green tiles and contrasting green marbles and deep brass highlights to complement the inside of a deep, red-walled room.

Wallpapers from Milan brand Fornasetti, and Italian leather seats will also star.

“I have always been attracted to the intensity of deep green and brass," says Hampshire.

"The moss green tiles and Verde Alpe marble complement the warmth of the parquetry floor and the deep red walls adorned with rare posters, then we have the brass accents, a Victoria Hampshire Designs trademark. These elements reference our home, hotels, life and travels in Italy.”

Diners can expect an a la carte menu with an Italian accent, and a 40+ choice negroni list.

Conte Sydney will have the largest collection of Italian Vermouth, Amari (digestives), and Italian Gin seen in one venue. The team will introduce both negroni and martini food pairing experiences.

Conte Sydney will be at 151 Clarence Street, Sydney and will be open Monday, Tuesday, Wednesday 11am-midnight, and Thursday, Friday, Saturday from 11am–1am. Details will be unveiled at https://www.barconte.com.au/. Opening date is April 2. 

Teakle family wine dream lives on

Regional wine pioneer Peter Teakle was a man with a vision.

And even though Teakle died last year his dream lives on. 

Founded by Peter Teakle in 2016, the business now known as Teakle Wines is based out of the wine mainstream at Port Lincoln on South Australia's Eyre Peninsula.

Teakle made his fortune printing wine labels, transforming his family's Adelaide business, Collotype Labels, into a global multi-million-dollar company.

He was so impressed with Port Lincoln after visiting that he decided it would be the perfect place for his impending semi-retirement. And a place that could become a tourism hotspot. 

The venue is now a regional landmark, offering much more than just wines.

"Peter’s commitment to transforming Port Lincoln and the Eyre Peninsula into a premier food and wine destination was evident in everything he did," his family said.

Peter’s philanthropy and unwavering support for the wider Port Lincoln community will be remembered and cherished. He leaves an indelible mark on our community, our region and our industry.

"Without doubt, Peter’s greatest strength was his ability to bring people together and he genuinely loved the personal and professional relationships he developed across his many endeavours.

Peter was the patriarch of our family and our business. We look forward to continuing his legacy for generations to come."

The business is being expanded by Teakle's family with expansive vineyards overlooking the fishing town, a tasting facility, winery tours, the Line & Label restaurant and some beautiful gardens that host picnics and gatherings.

“We are proud to carry forward my father’s vision”, says son Ben Teakle, now managing director, said at a recent re-launch of the brand. 

“While our wines will continue to evolve with the climate, our commitment to quality will never waver.”

The new Teakle Wines logo (above) draws inspiration from the barrel-shaped architecture of the cellar door. 

The wines are made by talented Liz Heidenreich, formerly of Wirra Wirra, Wolf Blass and Sevenhill, as well having her own Barossa -based wine brand.

 

I'm working my way through the current Teakle releases and have enjoyed the texturally interesting 2024 Riesling. 

See www.teaklewines.com

A fusion of flavours is a Sydney feast for the senses

Nikkei cuisine is a fusion of Peruvian and Japanese flavours.

It is served in an elevated form at Callao, one of the standout restaurants in the Streets of Barangaroo gourmet precinct on the Sydney waterfront.

Opened just over a year ago, the flavours on offer at the 104-seat eatery have clearly hit the target.

There is a hip young crowd on hand: both the customers and the very efficient servers.

And the quality of the food, with the two distinctive cuisines delivering intriguing combinations, is matched by a drinks list peppered with cocktails, Japanese whiskies, and some astutely chosen wines (think names like O’Leary Walker, Bream Creek, Giant Steps and Moss Wood by the glass).

Japanese Peruvian cuisine is a global trend right now and Nikkei is the word used to describe immigrants of Japanese origin - of which there are many in Peru.

Nikkei food is characterized by its use of the wide variety of ingredients available to Peru, including aji amarillo, an emulsion of the South American chilli pepper.

The Callao menu blends traditional techniques with vibrant ingredients - every dish on the Chef's Selections tasting menu ($119 per person) offered myriad flavours, but with a real sense of cohesive style.

You are taken out of your comfort zone - but remain very comfortable.

Mainstays include fresh seafood like tiradito, marinated in zesty Peruvian sauces, and Baby octopus with tomato, green olives, saffron potatoes, chickpeas and chili oil.

 

After some warm edamame beans with smoked salt, our starters were a stunning scampi tartare with crispy rice, truffle mayo, avocado puree, pickled jalapeno and Siberian caviar - a very upmarket fish finger (above) - and a delightfully tangy salmon ceviche with aji amarllo, leche de tigre (a zesty Peruvian marinade made with lime juice, fish, and spices), toasted corn and sweet potato puree (below).

Then came Skull Island tiger prawns with aji panca (red pepper) bisque, sea urchin mayo and tabiko (flying fish roe) mayo (below); and Wagyu tri-tip with smoked date teriyaki, aji amarillo mayo and togarishi spices. Both extremely moreish. 

Main course is a chuck tail flap steak with with yuzu koshu butter, shitake jus and house mustard, served with with hasselback potato, quezo fresca, aji amarillo and dried sisho (below).

The final touch is "cheesecake" with toasted corn, finger lime, milk skin and avocado ice cream,

Tradition with a few twists and turns. Delightful flavours; great service, sensible portions. Highly recommended.  

For those wondering, Callao is a Peruvian seaside city and region on the Pacific Ocean in the Lima metropolitan area.

 

Callao is open for lunch and dinner Monday-Saturday and is at 100 Barangaroo Avenue, Barangaroo, Sydney. callao.com.au.

Images: Anna Kucera, Winsor Dobbin

# The writer was hosted by Callao

Chef back to take the reins at Esca

They say that you can’t go back. But that is exactly what chef Raphael Martinez has done. 

Property and hospitality group Mulpha has appointed Martinez as head chef for Bimbadgen Estate’s flagship restaurant Esca and all related food offerings in the Hunter Valley, including Bimbadgen Wines, Bimbadgen Palmer’s Lane Weddings & Events, Emma’s Cottage and hospitality packages for A Day on The Green Concerts. 

The appointment follows the departure of chef Keira Madeley. 

Martinez first worked at Esca Bimbadgen in 2018 as a chef de partie and has returned to lead the kitchen in 2024, having gained broad experience in the Hunter Valley’s fine dining scene, including at Spicers Guesthouse and Brokenwood Wines.

Mulpha’s General Manager, Hunter Valley Operations, Jordan Rodgers, said: “We are delighted to welcome Raphael back to Bimbadgen Estate, this time as head chef with an expanded brief, having developed impressive culinary and leadership skills over the intervening years.

“In his new role Raphael will also oversee all food offerings across Bimbadgen and its related outlets, working closely with food and beverage manager Caitlin Bremner to ensure a great food experience whatever the venue or event.”

Under the new regime, guests will continue to enjoy modern-Australian cuisine using “fresh, quality ingredients sourced locally and a creative blend of Asian and Italian influences”.

“I’m dedicated to ensuring that every dining experience at Esca Bimbadgen is exceptional, with an emphasis on flavour, technique, and presentation,” said Martinez.

“The Hunter Valley has been my family’s home since 2018 and we enjoy everything about wine country life - the people, the stunning landscapes and the exceptional local wines. 

A new summer menu has been released, which will include Korean-style grilled pork belly with ssamjang butter, baby gem, and wild rice; crispy potato gnocchi with pea puree, pecorino and basil; fresh handmade spanner crab ravioli with sauce verge and caviar; and little Joe flank steak with tarro puree, chimichurri and green beans.

Martinez is passionate about chocolate-based dessert and will introduce them to Esca’s menu soon. 

“We aim to consistently deliver excellence in food and wine, quality and service,” Martinez says. “Not just in our flagship restaurant Esca but also in our wedding and event venue on Palmers Lane, our Bimbadgen cellar door, and our new addition, Emma’s Cottage.”

New direction for long-time Sydney favourite

It is back to the future for experienced chef Cooper Dickson, who has taken over The Clareville on Sydney's Pittwater.

The Clareville has opened on the site of the former long-standing neighbourhood favourite, the Clareville Kiosk.

It marks an exciting new chapter for the iconic restaurant under the ownership of Avalon-born Dickson, who has resettled in the region after almost 20 years working as executive chef for Baillie Lodges’ award-winning properties Capella Lodge on Lord Howe Island, Southern Ocean Lodge on Kangaroo Island, and a stint in the outback at Longitude 131.

Diners at The Clareville can look forward to a contemporary, frequently-changing menu with a focus on fresh seafood, seasonal greens, and foraged ingredients.

Think Sydney Rock oysters with apple and jalapeno; mussels escabeche, pea beignets, duck liver parfait and baby leek dumplings. Pan-fried snapper, hand-rolled pasta, dry-aged duck and grain-fed sirloin headline the mains.

Remembered by locals as Clareville’s post office and general store in the 1960s, the charming weatherboard cottage features high ceilings and sash windows that welcome the afternoon breezes.

Dickson's own artworks line the walls, a tribute to his love of the ocean and its residents, with his self-taught practice of ‘Gyotaku’ - roughly translated from Japanese as ‘fish rubbing’ - creating renditions of a squid, flathead and giant snapper.

The Clareville’s pared-back interior also features two ‘totemic pole’ sculptures made by the chef's late father, renowned ceramist Lex Dickson who passed away in 2008 and had a family home at Clareville.

Dickson said his vision for The Clareville was to keep the restaurant’s vibe as offering genuine, warm hospitality that serves a menu of constantly changing, heart-felt food.

“We hope to see diners from near and far treating The Clareville as their neighbourhood restaurant,” he said.

The Clareville is open for dinner Wednesday to Saturday and lunch Friday to Sunday. See www.theclareville.com.au.

Aria to mark 25 years in style

In restaurant terms, five years is a good innings, 10 years is an achievement and 25 years is an eternity. 

Matt Moran’s landmark Aria in Sydney marks a remarkable quarter-century this September, celebrating 25 years of fine dining as a key part of Sydney’s culinary fabric. 

In celebration of the significant milestone, Aria will offer two exclusive menus for the month of September that pay homage to the venue’s storied past, including a 25th birthday tasting menu of reinvented legacy dishes and a bar snack menu created by Aria alumni.

"A restaurant is nothing without its people” says star chef Moran. 

“Since 1999, Aria has been more than just a restaurant; our guests have filled our space with joy, choosing to celebrate their special moments with us. 

“Our incredible staff have brought our vision to life with passion and innovation; and our exceptional suppliers have provided the world-class Australian produce and wines that have been the foundation for our enduring legacy. 

“All of these elements make Aria what it is, and we’re excited to have the opportunity to celebrate that, together.”.

Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe (top image) Aria will serve its 25th birthday tasting menu with each dish inspired by standout legacy dishes from its 25 years.

The seven-course menu will be $290 per person and will feature modern interpretations of some of Aria’s most beloved dishes, with standouts including: yellowfin tuna, daikon, bergamot and dashi (a tribute to the earl grey salmon dish of 2010); scallops, Moran Family Farm guanciale, apple and elderflower (a tribute to pork belly which appeared on Aria’s menu in some iteration between 1999-2016); and the chocolate delice, sherry and hazelnut that featured in the Masterchef pressure kitchen. 

Guests are invited to enhance their dining experience with Aria’s wine pairings, with classic, premium and non-alcoholic selections available. 

Complementing the wine offer will be a collection of new cocktails including: The Gin Martini (Never Never, vermouth, brown butter); Tropic Spritz (pineapple rum, Pineau de Charentes, green mango, ginger, Thai basil); Breakfast Cobbler (Hendricks Gin, muscat, earl grey, toasted sourdough); and Lamington Milk Punch (Red Mill Rum, NoDo Coconut, Muscat, raspberry, cacao). 

The new cocktails will be available both in the main restaurant and at the bar.

As part of the celebrations, talented alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September. 

Each chef has created a snack for the menu, which will rotate weekly and features interpretations of some of Aria’s best-loved dishes and proudest creations. 

Menu highlights include: earl grey and kombu cured salmon (by Ben Turner); comte, prune and truffle tart (Elvis Abrahanowicz); lardo, fino sherry and bee pollen (Matt Abé); yellowfin tuna belly, melon croustade (Jason Staudt); scallop, XO and pickled daikon (Simon Sandall); grilled Peking duck dumplings (Jake Kellie); pork croquette, cipollini onion, apple mustard (Ben Turner); and bug boudin, potato, rouille (Paul Baker). 

Limited bar seats are available to reserve, and bookings can be made via Aria’s website.

Airport hotel eatery delivers fun Italian flavours

 

I am a big believer that restaurant food should be fun. 

The Melbourne Airport precinct has welcomed its newest dining establishment with the recent launch of Boccata Restaurant & Bar, which means 'a mouthful” and celebrates Melbourne's migrant heritage and rich Italian food culture.

We ate there last week and really enjoyed the fun vibe of dishes like deep-fried lasagne with paprika mayo,  a mortadella pizza, a tomato-driven rigatoni and fior di latte soft serve with olive oil and Murray salt. 

 
The dessert was unconventional, sure, but absolutely delicious.

There is an experienced team behind Boccata - and some friendly wait staff as well.

Consultant chef Rosy Scatigna from Hotel Morris in Sydney has crafted the menu. Executive chef Christian Corpuz heads the kitchen team with and F&B director Dylan Wisnesky manning the floor.

Puglian-raised Scatigna’s Italian roots are reflected in the modern trattoria-style menu which features plenty of Italian flavours like garlic, chilli, fresh herbs, citrus and high-quality olive oil.

“The inspiration for the Boccata menu comes from my own family's Italian roots and the stories of Melbourne's Italian immigrant community,” Scatigna says.

“When we set out to create this menu, we wanted to honour those cherished memories while celebrating the incredible produce from Victoria's local farmers.

“Each dish is a tribute to the past and a nod to the vibrant food culture that surrounds us, blending time-honoured Italian recipes with the best ingredients this region has to offer.”

Corpuz has worked at some of Victoria's best restaurants including Estelle Bistro, Lakehouse Daylesford and Miss Mi.

Complementing the food and wine, the interiors at Boccata are designed to embrace a classic Italian design with a modern twist.

There is a decent and affordable selection of wines by the glass, but nothing thrilling.

Boccata Restaurant & Bar is within the airport precinct at the brand-new Novotel & ibis Styles Melbourne Airport. Open for dinner Monday to Sunday from 5-10pm.

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

# The writer was hosted by Accor Hotels 

New Auckland hotel offers luxury in the 'burbs

Heading for a rugby match at Eden Park? Or wanting to stay in Auckland but away from the city centre?

Capstone Hotel Management has just opened Auckland's latest lifestyle hotel: SOHO Hotel Auckland in partnership with owner-developers IPG Corporation Ltd.

The Art Deco-inspired hotel has 126 rooms and suites - including spa suites boasting outdoor hot tubs. 

SOHO’s Tiger Bar & Restaurant serves Asian-fusion style cuisine in the evenings as well as breakfasts, while Café Luxe is a glass-walled café with Auckland skyline views and is open daily from 7am-3pm.

Later this year, the hotel will open The Spa x SOHO: a double-level day spa with an onsen pool and dry sauna, along with seven treatment rooms including two couples' spa rooms. 

General manager Duncan Mackenzie says the property will bring "a new level of accessible glamour" to the city’s accommodation and events offering. 

“We are delighted to introduce a new lifestyle hotel experience to Auckland’s Mount Roskill suburb offering a stylish and convenient accommodation option for guests whether they are visiting for business, pleasure or special celebrations.

“SOHO is situated in a sweet spot with downtown Auckland and the airport just a 10-15 minute drive,  so we are an ideal alternative to an airport or city centre hotel. 

"SOHO is the closest hotel to Eden Park, and we have plenty of onsite car parking to alleviate parking stress.” 

SOHO Hotel Auckland is located at 180 Stoddart Rd, Mount Roskill. See soholuxuryhotels.com/

New Hunter winery restaurant aims to offer something different

The Hunter Valley is to get a new winery restaurant with a menu designed to accompany "natural" wines.

Harkham Wines will open a restaurant on their grounds to sit alongside their cellar door from Thursday.

The restaurant will have a relaxed atmosphere, a simple menu designed for sharing and live music from local talent. 

Harkham is a family-owned and -operated winery with a focus is on small-batch, single-vineyard varietal wines that are hand-harvested and left to ferment with minimal intervention.

The Harkham family were the first in the Hunter when, back in 2005, they started to produce "natural" and "orange" wines, which were made in clay amphorae.

Only 20,000 bottles are produced each year, with many going on to be sold at restaurants including Brae, Margaret and Bentley Restaurant & Bar.

“We are really proud of the Harkham brand and all that we have done in our almost 20 years," says owner and winemaker Richie Harkham

"Not long ago we identified a gap in the market for a casual offering where people can come to enjoy simple food paired beautifully with a glass of Hunter Valley semillon or shiraz rather than locking into a fine dining experience with a two-course minimum."

Harkham has worked with restaurateur and friend Marco Ambrosino and newly appointed Harkham head chef Shaun Nash (ex-Cutler and Co) on the menu. 

Well-travelled sous chef Robin Clough will support Nash.

The menu will be split into sections: starters and snacks, protein, pasta, pizza, sides and dessert .

Think dishes like fried olives with goat’s cheese; meatballs with parmesan and Napoli sauce; spaghetti aglio olio, veal cotoletta; and a fish of the day. Desserts will include tiramisu and a selection of cheeses.

A snack menu with a smaller selection of small and share plates will be on offer outside of main meal times.

Harkham’s new restaurant will be open from 12pm-5pm on Thursdays (lunch), 12pm-11pm on Fridays (lunch, snacks, dinner), 8am-11pm on Saturdays (breakfast, lunch, snacks, dinner) and 8am-6pm Sundays (breakfast, lunch, snacks).

The cellar door is open 10am-5pm, Thursday through to Sunday and bookings can be made now via Harkham’s website.

Mangan reveals new Melbourne eatery

Luke Mangan, one of Australia’s highest-profile chefs, has announced plans for a French-accented new restaurant in his hometown of Melbourne. 

“The secret's out,” he said. “My new Melbourne venue Bistrot Bisou opens next month on the corner of iconic Flinders Lane and Spencer Street.”

The eatery will be located in the Hotel Indigo.

“To me, my old hometown of Melbourne has always had a European feel to it... and we'll be bringing that same feel (and taste!) to the menu at Bistrot Bisou.”

So think twice-baked Gruyere souffles, creme brulees and apple tarte tatins, plus house-made terrines and steak frites.”

Mangan owns and operates restaurants in Sydney, and at sea on P&O cruise ships.

Image: Lawrence Furzey Photography

Tetsuya's to close after 37 years

Superstar Tetsuya Wakuda is closing his eponymous Sydney eatery after 37 years.

The Sydney CBD eatery will shut at the end of July after a remarkable run of excellence under the man who helped change the way Australians eat.

I first tasted Tetsuya's cooking when he was at Ultimo's - remarkably that was four decades ago.

I've been fortunate enough to dine at his Rozelle and Kent Street locations on several occasions since - and the experience has always been outstanding.

The hugely influential Japanese-born chef had planned to move to a new location, but has now decided to shut up shop.

In a statement he said: “Our plans to relocate Tetsuya’s to a new site after it closes at the end of July have unfortunately not worked out and I have made the very difficult decision to permanently close the restaurant after 37 years of business.

“We have spent the last 18 months planning the move and the new restaurant so this was not an easy decision, but sometimes things just don’t go to plan.”

Guests should book now if they want to dine again with the man affectionately called Tets.

There are just 79 days until its final closure on July 31.

Here is a story I wrote about the great man a few years ago: 

https://www.gourmetontheroad.com/2015/03/how-one-man-helped-change-how-we-dine.html  

New restaurant has Indian Ocean views and a global vision

It has been described as the most anticipated restaurant opening of the year; and Gibney certainly looks the part.

The waterfront eatery has been described as 'luxurious Californian country club meets Parisian hotel lobby'.

Gibney is a sophisticated seaside brasserie and grill located in Cottesloe and overlooking the Indian Ocean.

With a capacity of approximately 160, this brasserie and grill will be formal in its approach with tablecloths, jacketed wait staff, all soft furnishings, marble, brass and high-end tableware.

The menu draws inspiration from classic steakhouses and brasseries around the globe.

“We’ve drawn inspiration from the great bistros and brasseries from the past by remaining true to what has come before," says head chef James Cole-Bowen. "Classic presentations, sauces and flavour combinations bring Gibney into the present and beyond."

So expect dinner dishes like half a Western rock lobster with curried buckwheat, vadouvan butter and fried curry leaf; and Amelia Park lamb rump with mint salsa verde, feta, olive and parsley.

The by-the-glass wine list features local stars including Cullen, Singlefile and Moss Wood, while the by-the-bottle list is impressively global in reach.

Gibney joins the Kailis Hospitality Group portfolio, alongside coastal venues The Shorehouse in Swanbourne, Island Market and Canteen in Trigg, Kailis Fish Market Café in Fremantle and the recently announced Magic Apple Wholefoods, due to open later in 2024.

See https://gibneycottesloe.com/

Astro aims to add pan-Asian panache to Barangaroo

I remember when the Barangaroo precinct was going to be a green space on the fringe of the Sydney CBD.

A recent visit revealed that is has instead become a high-rise playground centred around a casino where there is more shade than light. Such a missed opportunity, but very Sydney. 

That said, Barangaroo is home to several much-admired restaurants with the latest arrival to The Streets of Barangaroo is Astro, billed as a "modern Asian BBQ restaurant inspired by the izakayas of Tokyo and the barbeque eateries of Seoul".

Pan Asian restaurants have a spotty history so we shall see.

Astro sits on the former SOOT site (it was a Korean barbecue joint), and is open for lunch and dinner offering "casual, izakaya-style dining accompanied by fun Japanese 80s ‘City Pop’ tunes".

So clearly a lover of Bruce Springsteen and the Allman Brothers is not the demographic.

Astro is the latest venue from David Bae and Kolture Group with the name Astro coming from Astro Boy, the first popular anime created based on manga that brought Bae joy in his youth.

“As a child, I was happily glued to the TV watching Astro Boy with friends and family," he said. "Fast forward to today and I feel we are all so glued to the hustle of the rat race that we’ve forgotten how to balance work with fun.

"I wanted to create a venue where you can unwind at lunch or after work eating incredible izakaya-style dishes, combining the communal atmosphere that Yakiniku or Korean BBQ brings, while knocking down some refreshing highballs and just having a damn good time.”

Following on from his recent success with Matkim, executive chef Jacob Lee shifts gear from fine dining to semi-casual with a lunch menu that focuses on donburi bowls.

The dinner menu offers a selection of izakaya-inspired small dishes, yakiniku (barbecued meats) and rice and noodle dishes.

Astro’s drinks list features a selection of fun cocktails: Shiso Sexy is a mix of vodka, coconut, pistachio and shiso; and Full Moon, a combination of gin, lychee, shichimi and green tea.

The Streets of Barangaroo is a Sydney waterfront precinct and home to over 90 food and beverage, lifestyle, fashion, wellness, curiosity and convenience outlets.

Astro is open Tuesday-Saturday for lunch from 12pm-3pm and dinner from 5pm-10:30pm. See astrosyd.com.au

Experts map a new direction for Printhie Dining

Printhie Wines, located at Nashdale, outside Orange in New South Wales, has just given its Printhie Dining restaurant a complete makeover.

The Printhie team has worked with leading chef Justin North and hospitality industry publicist Stephanie Airlie - who work together as AKIN Hospitality - to re-open the eatery "with an exciting change of direction".

"The team has worked closely with the renowned chef Justin North to redefine the restaurant's destination dining experience to reflect the distinct seasonal evolution of Orange and to highlight Printhie's proud connection to this region," the Swift family, owners of Printhie, said on LinkedIn.

"Over the past few months we have been privileged to work with Printhie Wines on a new concept for its on-site restaurant, Printhie Dining," North said.

"With a renewed direction and vision for the restaurant, the unveiling of its new menu is a celebration of contemporary regional dining that offers a connection to place and the distinct seasons of Orange.

"Drawing inspiration from the Swift family’s rich agricultural history spanning four generations in the region, the menu will showcase ingredients sourced directly from the property, regional producers, purveyors and gathered from the surrounding area.

"Together, we have created a new dining experience that features an abundance of high-quality, locally sourced produce."

Printhie Dining opened in 2022 and the wine producer is a member of Ultimate Winery Experiences Australia.

 

“I am honoured to be working alongside the Swift family and passionate Printhie team developing the next evolution of Printhie Dining," says North.

The four-course set menu features a selection of entrées including cured rainbow trout cone

with in-house ponzu and salted cucumber. Other menu highlights include poached Murray

cod and cured pork jowl with anise-myrtle sauce; dry aged duck breast with a pepperberry 

jus and confit leg pressé. 

Fig leaf ice cream and apples cooked in bottle brush syrup picked from the Printhie estate create a standout dessert to finish.

The drinks list has also been updated to feature a selection of cocktails and the wine list has

been extended to include back vintages no longer available to the general public as well as a

selection of European and Australian wines.

The Wine Bar at the cellar door welcomes guests from Wednesday to Sunday, offering

cheese and salumi platters, freshly shucked oysters, and a rotating selection of weekly

seasonal dishes.

Printhie Dining is open for lunch Thursday to Sunday. See https://printhiewines.com.au/dining/ 

Top image: Emily Swift and Justin North