After surprisingly agreeing to take Kylie to new heights on her Kiss Me Once Australian tour, Giorgio Moroder has since announced a trio of his very own shows in Sydney, Melbourne and Auckland. If you're not familiar with this multi-syllabic name, then you mustn’t have watched The Never Ending Story, Cat People, American Gigolo or Scarface. Because Moroder wrote the soundtracks to all of them, as well as to a long list of other films. And when he wasn't busy making good movies even better in the '70s and '80s, he was casually earning his title as the godfather of disco and transforming electronica into a mainstream thing. Moroder and Donna Summers famously worked together on ‘Love To Love You Baby’, ‘Hot Stuff’ and ‘I Feel Love’. Get the picture? Since then, loads and loads of artists have called on Moroder’s grooves, including Freddie Mercury, David Bowie, Cher, Cheap Trick, Pat Benatar and Daft Punk. But the really cracking news is that, in January, he revealed that he’ll be releasing a solo studio album later this year — the first in thirty years. Titled 74 is the New 24, the album features Kylie, as well as Sia, Mikky Ekko, Britney Spears, Charli XCX and Matthew Koma. The title track's been filling dance floors all over the world, while second single 'Right Here, Right Now', has been hitting the Top Ten in Europe and Australian radio left right and centre. Image: Brad Elterman.
Deaf dance works, feminist hip-hop, an ecosexual labyrinth and a 24-hour performance piece are among the most eye-opening works on the lineup for this year's Next Wave Festival. Melbourne's biennial celebration of young and emerging artists, Next Wave 2016 is set to kick-off in venues around town on Thursday, May 5, with 36 world premieres across a wide array of disciplines. Let's get stuck in. Diversity is clearly a major theme on this year's program, with a whopping 75 percent of projects led by women. Queensland artist Hannah Bronte will deliver a politically-charged musical vision of an alternate Australia led by an entirely female parliament, while Nat Randall will spend a whole day and night on a performance inspired by the cult John Cassavetes film Opening Night. Aboriginal and Torres Strait Islander artists will likewise be well represented. Katie West from WA will examine the impact of colonialism through a work that incorporates native plantlife, while writer and performer Maurial Spearim has created a darkly-comic one-woman show told partly in the Gamilaraay language. The festival has also partnered with the Victorian Aboriginal Council for Languages on a series on Indigenous language workshops. Further standouts include a dance work featuring both deaf and hearing performers, an audiovisual concerto from artist Dylan Sheridan, and a immersive, ecosexual (yes, eco) labyrinth in the Royal Botanic Gardens.
Sweet tooths looking for the ultimate Instagrammable treat should look no further, brand new CBD ice cream parlour Aqua S is bringing your candy-fuelled search to an end. Opened just a few days ago at QV Melbourne, Aqua S is a soft-serve specialist — and one that could give Caulfield's Tuck Shop Take Away a run for its money. They've been cranking out $8 soft serve cones for Sydneysiders since January 2015 — and we know, that's a price point that may steer any punter right back to Micky D's. But hold up a second, this little ol' dessert escapade comes filled with sea salt-flavoured soft serve, topped with a pillowy bed of fairy floss, sweet popcorn, popping candy and a grilled marshmallow. And looks like an actual cloud. Take. Our. Money. Sea salt soft-serve is obviously not a new thing — you can thank Okinawa, Japan for it. If you're not down for sea salt soft-serve, you can choose from two others on tap — changing every two weeks. Who knows, you could be inhaling biscotti soft-serve (!), lemon squash, pandan, mint tea, mocha, peach iced tea, lemon cheesecake — anything. Keep things simple with a single soft-serve 'scoop', or blend up those flavours with mixed 'scoops' — and you can pick and choose from those ridiculous-sounding toppings. Find Aqua S at 16 Red Cape Lane, QV Melbourne. They're open Monday to Sunday, midday to 11pm.
Next time you’re feeling peckish down near Southern Cross Station, do yourself a favour and pay a visit to The Archway. Home to the likes of 5 & Dime Bagels, T by Luxbite and Altius Coffee, this recently opened Flinders Lane food hub is already a primo lunchtime destination, and now they’ve added two more tasty vendors to the fold. Delhi Streets is a multigenerational affair, run by Charan Singh along with his restaurateur father Resham. Inspired by India’s bustling street food culture, the pair have opted away from heavy curries in favour of samosas, rice biryani and a selection of burgers and wraps, including one made with patties of spiced chickpeas and battered potatoes. They’ve also got sweet options, from hand-made Kulfi ice-cream pops to chocolate naan. To top things off, they’re fully licensed, serving Indian beers such as Kingfisher and Maharaja, with a spice-infused cocktail menu apparently on the way. Those looking for a healthier option down that end of the city can also find sanctuary at Hunters Roots. Husband and wife duo Jeffrey and Kerry Chew are serving a variety of fresh, organic breakfast and lunch options, including coconut yogurt parfait, homemade muesli slices and the intriguingly named ‘raw snickers bar.’ Accoutrements include almond milk, vegan coconut ice-cream, raspberry chia jam and cacao hazelnut ganache, all of which are made in-house. They also offer made to order pressed juices, to help wash everything down. The Archway’s final tenant, Mr Huang Jin Taiwanese Dumplings, is expected to open in the next couple of weeks — as if you weren’t already spoiled for choices. The Archway is located at 517 Flinders Lane. For more information visit The Archway’s website.
Jarryd James has had quite the year already. At the start of 2015, this quiet achieving Brisbanite released a tune by the name of 'Do You Remember'. Blending ambient beats with progressive R&B, and featuring James's mesmerising vocals, the single gained over five million cumulative streams, full rotation on triple j, peaked at #1 on the Australian iTunes chart, spent six weeks atop the Australian Shazam chart and achieved Double Platinum sales here as well. Boom. It's not really a big surprise though, the track was co-written with powerhouse, Grammy-winning producer Joel Little, who's worked with the equally bright-young-thing likes of Broods and Lorde. Six months later, the 31-year-old dropped a catchy little number called 'Give Me Something' (also produced by Little), with an Usher-meets-Flume vibe and set to feature on his forthcoming debut album, to be to be released independently in Australia via Dryden St and internationally via Interscope. Having shared stages locally with both Broods and Angus and Julia Stone and crushing it with his own headline tour in March, James is now heading out on another national tour to coincide with an anticipated Splendour appearance. He'll be appearing in his hometown of Brisbane at the Hi-Fi on July 3, at Sydney's Metro Theatre on July 10 and at Melbourne's Forum on July 11 before Splendour on July 25. By Jasmine Crittenden and Shannon Connellan.
Warm up like a Viking this winter, at Lucky Penny on Chapel Street. Spurred on by the chilly weather, the South Yarra cafe has just launched The Hunter’s Kitchen, a brand new dinner and drinks project inspired by the flavours of Scandinavia. Open on Friday and Saturday evenings until late, Hunter’s Kitchen will serve hearty, Nordic-style comfort food all throughout winter. Starters include in-house cured salmon, celeriac puree, cornichons, dill, celery leaves with Yarra Valley salmon roe; and smoked trout, cos, caperberry, apple coleslaw, and boiled egg. Offering a contemporary twist on traditional Danish appetisers, these dishes will be served with torn chunks of bread baked by the artisan bakers at Ed’s Breads. Main course, meanwhile, belongs to the slow cooked Hunter’s Stews, made and served to share in cast iron pans, with ingredients such as venison, sausage, confit red cabbage and homemade spicy pear chutney; and Bannockburn free range farmhouse chicken, bacon, roast celery and kale chips. Dessert options include ginger cake with treacle sauce and ice-cream, and a blueberry and elderflower crumble. Complementing the dining menu is a selection of Scandinavian-themed drinks, from traditional mulled wine with treacle, cinnamon and cloves, to bespoke cocktails like the Tom and Jerry (brandy, hot spiced milk and Italian meringue) and the Winter Julep (brown sugar syrup, peppermint tea and bourbon). The Hunter’s Kitchen at Lucky Penny is located at 481 Chapel St, South Yarra, and trades from 6pm until late on Friday and Saturday evenings. For more information visit www.theluckypenny.com.au.
Fancy three-course meals and fine dining degustations are all good and well, but sometimes all you want is a nice cheesy, cheesy toastie — and that's where Toasta & Co. deliver. The operators behind two of our fave Melbourne food trucks — toastie vendors Toasta and schnitzel kings Von Crumb — have fired up the grill at their very first brick and mortar store. Follow the crumbs and listen for the sizzle of the sandwich press. Cheesy goodness awaits you. Located at 181 Adderley Street, West Melbourne, Toasta & Co. was born out of demand. "The trucks focus mainly on private events now, which has made it really tricky for the public to come see us," says Toasta & Co. creator Rebecca Feingold. "So the drive behind the brick and mortar was really the demand of the customers, which has been great." Our baby blue 😇 181 Adderley St, West Melbourne: 12-8pm. A photo posted by TOASTA (@toastafoodtruck) on Jul 26, 2016 at 5:26pm PDT Yes, you demanded it, and now here they are, with toasties ranging from the timeless cheese and bread combo to more extravagant sangas filled with tomato and kale cashew pesto, pastrami, dill pickle and sauerkraut, and pulled pork, caramelised onions, BBQ sauce and mac 'n' cheese. They also have a dessert option made with sweetened mascarpone and stewed rhubarb. Oh hell yes. But while the humble toastie is obviously their signature dish, Toasta & Co. is more than just a one-trick pony. They also offer various Von Crumb schnitzels, along with pastries, soups, salads, baguettes and desserts, which includes bread and butter pudding. Their coffee, meanwhile, comes courtesy of Proud Mary, while their bar is stocked with a small selection of wines as well as beers by Hawker, Feral and Bridge Road Brewers. "We're a one-stop shop," says Feingold. "Coming into the warmer months we'll also be having Bloody Mary and toastie mornings on the weekend." It's not the first dedicated toastie cafe to open in Melbourne either — a gourmet toastie drive-through, Cheese & Bread opened up in Preston back in May. When it comes to that simple combo though, the competition can never be too crowded. Toasta & Co. are open this week Wednesday to Sunday from noon until 8pm. From next Wednesday, their operating hours will expand to 7am until 8pm. Keep your eyes on their website and Facebook for more information.
Jimmy Hurlston, the burger fiend you know and love from Jimmy's Burgers and Collingwood's famous tram car nosh spot Easey's, is poised to take down Sydney and win hearts with his burgers. Hurlston has announced that come late April, his new venture, Guilty, will be opening in Darlinghurst. As well as bringing his Insta-famous burgs with him, Hurlston has suggested the new eatery, located in the Republic 2 complex, will encompass a broader American/South American-themed menu as well, including hot dogs and champagne. Guilty will be repping its hometown and showing off a range of Melbourne brewed beers on tap. No word yet on whether there'll include a genuine Melbourne tram car set up though. Sydney better ready itself because Hurlston has some ambitious ideas about burgers. An Easey's speciality, for the uninitiated, is the addition of creamy mac and cheese to an already towering burger. And the vegetarian option? Forget eggplant and grilled giant mushrooms, your burger pattie will be replaced with a crunchy potato cake. Jimmy Hurlston's burger creations are not for the weak of heart. Via Good Food. Images: Easey's. Guilty is slated to open late April on Burton Street in Darlinghurst.
Think you can dance? Whether you bust out offbeat dad moves or twerk better than Big Freedia, there's some pretty talented Aussies who'll give you a run for your money. They’ll be doing so at Dance Massive 2015, a four-way creative collaboration between Arts House, Malthouse Theatre, Dancehouse and Ausdance Victoria. This year's Dance Massive program once again brings together some of the finest dancers and choreographers in the country. Clear your calendar and get ready to be made aware of just how uncoordinated you are. The biennial dance event kicks off on Tuesday, March 10 and runs until Sunday, March 22. Major standouts include Sydney Festival hit Nothing To Lose, the powerful, unapologetic new work from dance company Force Majeure featuring larger bodied dancers; as well as Depth of Field, the latest piece from Melbourne-based Chunky Move, which has already generated plenty of buzz since entering previews late last week. The highlights don't stop there. Anthony Hamilton's Meeting sees two dancers share the stage with 64 robotic percussion instruments, while Natalie Abbott’s Maximum pairs a dancer with a bodybuilder. Indigenous choreographer Vicki Van Hout directs Long Grass,inspired by dance from the Top End, even as Catalogue, from dance ensemble Rawcus, shows off the abilities of dancers with and without disabilities. There are even ways for audiences to get in on the action themselves — such as with Fitter. Faster. Better., an exercise boot camp run by instructors between the ages of six and ten.
Peter Bibby’s debut album, released in November last year, is called Butcher/Hairstylist/Beautician. It’s unclear what this eclectic mix of job titles signifies. Perhaps Bibby is a self-styled jack of all trades, just as at home wielding a carving knife as an eyelash curler? Who knows? It’s a nice image. What we do know is that Perth-born, Melbourne-based Bibby, having recently returned from the USA (seems like Americans have a thing for earnest, self-deprecating Aussie guitarists at the moment — see Courtney Barnett), is about to kick off his first national tour. You can expect a damn fine show from the 'Hates My Boozin' spinner of VB-soaked yarns — not for nothing has he played Sydney Festival, Laneway and SXSW already. A ticket to this show will get you change from a twenty, so what are you doing? Get on it. Supported by Orlando Furious + Tanzer.
If you're going to fork out an arm and a leg for candy bar concessions, the food may as well be good. That's the thinking behind the Coburg Drive-In Food Truck Festival, which after tantalising our tastebuds over the summer is back in time to ring in the chilly season. On April 22 and 23, you can sit back in your car and enjoy the latest Hollywood releases (Marvel's Avengers: Age of Ultron, Fast & Furious 7, Cinderella, Paul Blart: Mall Cop 2) while chowing down on delectable offerings from Melbourne's leading mobile food vendors. Trucks on site include Dude Food Man, Caliko BBQ, Kurbside Kravings, Senor Churros , I Scream Sandwhich, Houston Hot Dogs and Speedy Gonzales on Wednesday, April 22, and Sliders on Tyres, Happy Camper Pizza, Oh My Grill, Potato Twister, Snagga’s Healthy Sausages, Jays Yogurt and Pappa Pita on Thursday, April 23.
Eggs, milk and animal products in general are officially off the ingredients list, at a brand new edition of the Flour Market bake sale. Launching in Melbourne next month, Wholey Day is the sweet, doughy spinoff that vegans have been waiting for: a seasonal market featuring the best local vendors of wholefood, raw, organic, vegan and gluten free treats. Let the face stuffing commence. The Flour Market team have been teasing the new initiative via social media, throwing up images of drool-worthy snacks such as ACE Mylkbar's raw cookies and an insane vegan cacao ganache brownie made by Citizen Cacao's Georgie Castle. Both vendors will be on the floor at the market, along with numerous others to be announced in the coming weeks. The Queen of Melbourne's raw choccy scene, Georgie Castle of Citizen Cacao never fails to bring the vibes w the likes of... Posted by Wholey Day on Saturday, 2 April 2016 In the meantime, Flour Market's latest regular edition to due to go down on Sunday May 15 at Collingwood Town Hall in Melbourne, from 9am until all the goodies have been gobbled up. For more information about Wholey Day check them out on Facebook.
The team behind Chin Chin have announced their latest venture: a hawker food and beer hall in Windsor. Operating out of a renovated furniture shop towards the South end of Chapel Street, Hawker Hall is set to open its doors in July; serving a variety of Asian dishes along with at least thirty beers on tap. The space will be partially modelled after the Tiong Bahru Food Centre in Singapore, which Hawker Hall founder Chris Lucas visited earlier in the year. It’s the latest feather in the restaurateur's cap, who can already boast Chin Chin, Baby and Kong BBQ to his name. According to Good Food, the menu at Hawker Hall will include typical market-style favourites, including barbeque, dumplings, noodles and curries. The kitchen will be manned by head chef Damian Snell (formerly of Charlie Dumpling) under the watch of Lucas Group executive chef Benjamin Cooper. Drinks-wise, expect a rotating selection of craft and boutique options from around Australia and Asia. "We were inspired by the changing beer environment," Lucas told Good Food. "We can see that the big breweries with their standardised beers are becoming a thing of the past." Located at 98 Chapel St, Hawker Hall will seat around 180 people, although only one table will be held for bookings. Keep your eyes peeled for a full menu and operating hours later in the year. Via Good Food.
Music festivals and writers festivals have existed for years, but they rarely mix. Sure, you'll hear poetic lyrics at the former, and maybe attend a tunes-inspired session at the latter. A true fusion of the two, though, is an elusive beast. Well, it was, until a few smart-thinking folks decided to organise a rock and roll writers festival. In an Australian first, the weekend-long event will explore the relationship between the literary and musical worlds. It's an idea that's so great, we can't believe that no one has done it locally before. Come April 2016, some of Australia’s finest authors, songwriters, lyricists and music commentators will converge upon Brisbane for two days of discussions, interviews, panels and more. An initial lineup boasting stacks of talented speakers has just been announced, featuring performer Jackie Marshall, previous jMag editor Jenny Valentish, journalist and Australian Music Prize judge Kate Hennessy, former Time Off editor and owner Sean Sennett, Courier Mail music writer Noel Mengel, and Pig City: From The Saints To Savage Garden author Andrew Stafford, among others. They'll all natter on about everything that's great about words, songs and the combination of the two, while trying to surprise, entertain, enlighten and challenge attendees in the process. And they'll do at the Brightside, because if you're going to throw a rock and roll writers festival, you have to do it at a rock and roll venue. The Rock and Roll Writers Festival runs from April 2 – 3, 2016, at the Brightside, 27 Warner Street, Fortitude Valley. For more information, visit their website.
It’s not often one says “let’s head out to Preston", since we've all pretty much accepted that there's nothing much to do past Bell Street. We have a suspicion that's all about to change though, with the recent opening of Stray Neighbour. This new bar and eatery has opened on Plenty Road, the culmination of a three-way partnership between Chew Burger co-owners Andrew Chew and Ben Stray, and Ben's brother, Daniel. Melburnians are most likely immune to the opening of a new hip eatery, since it seems to happen about once every twenty minutes. But even hardened veterans should be excited by Stray Neighbour, because they’ve got genuine soul. The aim of the venue is to give something back to Preston residents and showcase local farmers, butchers and producers. In their words, it’s an establishment for the locals, by the locals. Ben and Daniel Stray – a builder and landscape gardener, respectively – have turned their keen eye to kitting out the venue. Built inside a rejuvenated panel beaters, Stray Neighbour offers three different spaces for all variety of visitors, from bar hoppers to groups to serious diners. And we haven’t even mentioned the menu yet. Sous chef Romina Gagliardi has crafted a simple, compact and European-inspired menu that plays to the strengths of local produce. Think seared scallops, pea puree and guanciale crumb for starters, chicken with tarragon, sweet corn and sherry jus for mains, and vanilla creme brulee for dessert. The bar, meanwhile, has been built with 12 (yes, that’s right, 12) taps that will rotate with seasonal offerings, and is complimented with a predominantly Australian wine list. But I think we can agree the best part of the whole place is the custom built dog-head tap handles. Because we’ve always wanted to drink beer that streams forth from a cute doggy’s face (you heard us). With reasonable price points and oodles of integrity, we have a feeling that Stray Neighbour is going to become a favourite with more than just the locals. Stray Neighbour is located at 463 - 467 Plenty Road, Preston. For their operating hours, visit www.strayneighbour.com.au
UPDATE: FEBRUARY 14, 2018 — This Saturday, February 17 the city will welcome White Night, an all-night arts festival that runs from 7pm till 7am. While the city stays up all night, so will Supafish — it's been granted an all-night licence so it can serve drinks and play tunes until the sun comes up on Sunday. Say g'day to the Yarra River's newest resident, Supafish — a 300-capacity floating pop-up bar in the form of a giant futuristic fish. It's the brainchild of DJ Grant Smillie (Melbourne City Brewing Co, and LA's E.P. & L.P.) and Andrew Mackinnon (from marketing communication agency The Taboo Group), and is set to drop anchor just metres from the boys' previous collaboration, Ponyfish Island. Launching early December, Supafish will be settling in for the long, hot months of summer, slinging cocktails and Mexican fare daily up until February 26. At 38 metres long, this one's a little smaller than The Arbory's just-launched floating summer bar Arbory Afloat, though there's certainly no missing it, what with the huge glowing eyes and neon ribcage made from galvanised steel and recycled materials. The team's set out to create an immersive experience, from top to toe. Nick Peters and Matt Lane — who are behind Mexican eateries Hotel Jesus and Mamasita — have taken the reins on the food offering, so you'll be noshing on punchy plates like ceviche and huitlacoche (which is a type of corn fungus) quesadillas. Meanwhile, a range of refreshing tap cocktails run from margaritas and espresso martinis through to signature kombucha infusions, and Smillie himself is curating the summer's music program. Supafish will open daily from 11am till 1am, until February 26.
Take an after-dark stroll along Gertrude Street in Fitzroy and you'll find your whole world lit up in lights. Returning to the northside thoroughfare from July 15 to 24, the Gertrude Street Projection Festival will once again see a stretch along the 86 tram route transformed into a dazzling outdoor art gallery. Now in its ninth year, GSPF has well and truly hit its stride, lighting up everything from shopfronts to footpaths to the Atherton Gardens. In total, this year's program features 38 different projections from new and established artists, on display from 6pm until midnight. Once you've wandered up and down the block a few times, you can also pay a visit to the festival hub – that is, The Catfish – where you'll find everything from immersive sound installations to rockin' late night dance parties.
UPDATE, July 30, 2018: After selling out its return month at the Queen Victoria Market, Séance has announced it will hanging around — and unnerving brave guests — for longer. The spooky shipping container will be its every Wednesday (as part of the Winter Night Market), Friday and Saturday night throughout August. Tickets are still $20, but they're selling quickly, so head to the website to grab yours. After spooking participants in Federation Square last November, then in Sydney in December, the unnerving Séance installation is returning to Melbourne. The big, white container — with dark curtains and black letters splashed across its side — is popping up at the Queen Victoria Market this July. If you're not familiar with the installation, and didn't have the chance to visit last year, a word of warning: its aim is to mess with your senses. Participants take a seat inside the tiny space, put on a headset and are told to place both hands on the table. The lights go out leaving the container in absolute darkness and, for 15 uneasy minutes, participants are taken on an immersive journey led only by touch and sounds. Expect to feel confused, repulsed and struck with temporary claustrophobia. According to organisers, numerous participants bailed halfway through sittings during the recent Melbourne sessions. You're probably thinking that there's something dark or supernatural about the whole thing — and going by the name, we don't blame you. But the installation's organiser assures us that 'séance' is simply a French word meaning 'session' or 'sitting'. Did we mention that the velvet seats date back to 1913 and were pulled from an abandoned theatre? And so Séance is a sensory experience that looks at the psychology of both sensory deprivation and the dynamics of a group sitting together. It's a scary indicator of how easy it is for confusion, disorientation and information overload to affect our judgment. Artists David Rosenberg and Glen Neath of Darkfield (who have collaborated in other sensory deprivation projects before) are the creative masterminds behind the project, which has been described as 'disorienting' and 'deeply unsettling'. We're serious when we say it's not recommended for the claustrophobic, the easily frightened or those afraid of the dark.
As with every long weekend in Melbourne, the list of parties thrown over the three days is positively endless. If we have to pick a winner for bonafide boogie times, it's undoubtedly Around The Way. Brought to you by party-starter extraordinaires Funf, and stylish as all heck crew YSTRDAYBONE, the pair are are creating a music and lifestyle event like none other in Melbourne. Headlining the event is Scottish techno producer Sei A in his Melbourne debut. In terms of local DJ fun, Cutting Shapes DJs (specifically Jesse Young and Jean Pierre) will get that dance floor going. Speaking of Melbourne lads, legendary Cut Copy DJs will bring an infectious blend of disco and house, and Andras Fox will be doing his thing live — certainly worth keeping an eye and an ear out for. Also joining the list is Lovebirds, Tin Man, Myles Mac, Turkish Prison, Michael Ozone and Sleep D DJs. If you want in on this party, get your tickets now — last minute-ing is a fool's errand.
As far as Henry Miller was concerned, alone time is crucial to creativity. “An artist is always alone,” he wrote, “if he is an artist. What the artist needs is loneliness.” But spending day in, day out, with only your cat for company isn’t always a recipe for inspiration. Luckily, Etsy is well aware of the problem. So, every year, they host an enormous, worldwide Craft Party. Artists and craftspeople all over the planet are encouraged to get together to paint, draw, sculpt, sew and make — with like-minded others. This year, the gathering will be happening on June 6 and the theme is 'Kaleidoscope: Paper taking shape'. It's all about collages and paper cutting techniques this year, so come armed with scissors. Etsy Craft Parties will be held all over Australia. You can organise your own, or to attend one of Melbourne's major bashes, book a spot online. Image: Dollar Photo Club.
They say eating cheese before you go to bed will give you nightmares, but that doesn’t seem to bother the people who’ve organised Cheese Please, a twilight cheese festival coming to Melbourne on Friday, February 19. OK so that was a cheesy (woo!) introduction to what is undoubtedly the best damn news you’ve heard all week — a cheese festival is coming, a festival of cheese, an event where you can go and eat cheese and drink wine all night, which is incontrovertible proof that we’re all dead and Melbourne is heaven. And it’s not just any home-brand cheddar block either. The Australian Grand Dairy Awards are presenting the festival and only the finest cheeses will be on display — not a Kraft single in sight. Small-scale, family-owned producers will display alongside your favourites (Mersey Valley, we’re comin’ for ya) and all the cheese on offer will be prize winners of the Australian Grand Dairy awards. As well as much cheese there will also be much like-cheese-but-not. Like-cheese-but-not goes by many names — dips, yoghurts, cream, butter, desserts — and there will also be some very-much-not-cheese like beer, wine and food trucks. Very good. The event is technically free but you do have to ‘win’ tickets by registering and applying for them. This is probably because they know if it was open to the public we’d swarm the place in seconds, like agile 28 Days Later zombies, and tear it apart looking for cheese (they’ve certainly got our number). To get you in the mood, check out their website (aptly named Legendairy) for some truly inspirational recipes and cheese pairings — spiced oatcake with sour cherries and camembert anyone? You can register for tickets here. Image: Dollar Photo Club.
Turns out eating an entire two sticks of buttery, bready garlic bread from the freezer section doesn't count as an 'appreciation conference', because one Melburnian is making this actual event happen. Garlic bread aficionado and straight-up boss Baxter Kirk is putting on the world's very first Garlic Bread Appreciation Conference in Melbourne. Set to descend upon the MCG (yep, the giant, giant MCG) on Friday, January 15 at the strange time of 3.07am, the conference will "discuss the underrated garlic bread," according to the Facebook event. With 47,000+ people supposedly 'attending' the event, this could be the biggest celebration of garlic breadery the world has ever seen. Whether this conference is real or a beautiful, beautiful troll, we'll be raising a glass of cheap cola to that beloved buttery, buttery side anyway, before, during and after the event. Via Pedestrian. Image: Dollar Photo Club.
This year's West Projections Festival is lighting up with the theme of 'synthesis'. Running every night from August 11–27, the annual after-dark festival will see an entire suburb bathed in breathtaking blue light as more than 28 unique spaces around Footscray play host to specially commissioned works of pop-up public art. Supported by Victoria University and Maribyrnong City Council, this year's festival promises to be the most expansive yet. Sites include Bar Josephine, Footscray Railway Station, gallery Trocadero and local hairdresser Le Tuan, while participating artists range from arts/engineering/science collective Skunk Control. Forming the spine of the festival are eight free hour-long art walks, each of which will take participants on a different route around the suburb and end at a participating bar. There'll also be spoken word performances, roving projections and a VR dance party – and don't be surprised to see a convoy of food trucks rolling around the neighbourhood, either. Images: Shuttermain.
Things are pretty frosty in Melbourne, so the team at Welcome To Thornbury are bringing back one of their most intuitive event ideas to help warm your weekend — a mini festival dedicated to mulled wine and hot cheese. Following a successful first run in May, the party returns to the High Street food truck park from noon, Saturday, August 12, pulling together a selection of hot, gooey creations from some of the city's favourite cheese-slinging vendors. This is where all your cheesiest dreams come true, chowing down on lush cheese fondue from Frencheese, mulled wine donuts from Dip'd, ricotta cannoli from That's Amore, a raclette burger from the folks at Mr Burger, and other treats from the likes of The Cheese Rebels, That Arancini Guy, Sparrow's Philly Cheesesteaks, Brunetti Woodfired Pizza and Pasta Face. Of course, you won't find a better drink match to all that rich, melty dairy than some hot, spiced booze, so the bar will be rounding out its usual offerings with a special mulled wine, available all day long, along with tastings from Wimmera Hills Winery.
Australia's about to embark upon an entire month of parties, gigs and backyard shindigs, all raising sweet, sweet money to fight poverty around the world. Having run successfully in the UK for about ten years, Oxjam is a month-long, nationwide music festival aiming to raise money for Oxfam. Now it's launching in Australia, with goodhearted gigs coming to venues, garages and backyards nationwide. Even you can throw one. One of those star-studded fundraisers which has seen the likes of Hot Chip, Fatboy Slim, Coldplay and T.E.E.D. crank out a set for a good cause, Oxjam has been a long time coming for Australia. Teaming up with MTV Music and MTV Dance, Oxfam are launching the festival in August; with the main events happening across Sydney and Melbourne. Local venues, collectives and labels like I Oh You, Noisey, Goodgod Small Club, One Day, Motorik, UNDR CTRL and more are holding some of the official gigs — where of course, funds raised will go directly to Oxfam. Oxjam's major gig lineup will be collectively announced in June. But you don't just have to wait for Noisey's lineup, you can also host your own party wherever you are. Literally anyone can hold their own Oxjam, from existing venues to local bowling clubs, big time clubs to your very own home. So if you're deep house DJ in your crew you could set up the decks in your garage, put a collection tin at the door and throw down one humdinger of a fundraving do. (And if your neighbours complain, give 'em hell until they donate too.) First time at the event-throwing rodeo? MTV Australia are hosting an official event at MTV HQ in Sydney (date TBC), where budding venue managers, club promoters and regular shindig starters can get tips on throwing their own Gig For Good during Oxjam. If you can't make it to the how-to, Oxjam's website has a bunch of handy tips and DIY guides for party planners. Oxjam is happening Australia-wide over August 2015, with the main gigs happening in Melbourne and Sydney. But with one in three people around the world living in poverty, Oxjam's probably one of the best reasons to throw a local backyard gig we've ever heard. Head over here for more info and start planning. Image: Goodgod Small Club.
Bunnings Warehouse is supercharging its usual sausage sizzle, to support a few Aussie communities that are doing it pretty tough. Next Friday, November 22, all of the hardware giant's stores will host a special pre-weekend edition of their legendary snag sessions, raising coin for those impacted by drought and the current bushfires. All of the day's sausage profits will go to to Givit, a national non-profit that works with charities and community groups to connect disadvantaged people with the things that they need. The organisation also works with local councils and state governments to assist communities during disasters and emergencies — of which there are several happening at the moment. Some areas of the country have been struggling with a years-long drought and, this week, bushfires have destroyed hundreds of homes, and displaced thousands of people, across NSW and Queensland. Dangerous fire conditions continue today and into the weekend, too, with out-of-control fires still burning in both states. Luckily, Victoria has come away fairly unscathed from this recent bout of bushfires, but it's only the start of what's expected to be a hot and dry summer. For updates and advice on Victorian bushfires, head to the CFA website. So, on Friday, grab a snag in bread and show those in need some love. The sausage sizzles will run from 9am–4pm across all Bunnings Warehouses in Victoria.
You like gin. You drink G&Ts on a regular basis. But how well do you know the botanicals you're drinking? Bombay Sapphire has teamed up with a group of artists, chefs and bartenders to take you on a sensory adventure of where its botanicals are sourced. During the two-hour experience, aptly named Project Botanicals, guests will be given the global botanical tour — just pretend you're sampling coriander in Morocco and picking cubeb berries in Java. An important part of the sensory experience is the food and drink. Four dishes, cooked by Studio Neon chef Aaron Teece, will be paired with four cocktails created by some of Sydney's favourite bars. It's not just a standard food and drink pairing, though — the tasting experience will be interactive. You'll pick lemons, which are actually lemon cheesecakes, under a grove of trees in Spain while sipping on a drink created by Sydney's Mjolner. Next, wander down backstreets in China drinking Bar Moncur's liquorice-laced Jasmine Bloom and eating duck pancakes. You'll then travel across the globe some more before ending in Morocco with a lamb tagine and a vibrant cocktail from Union Electric. Throughout the immersive journey a 360-degree audio-visual artwork, created by Australian musician and producer Ta-ku together with award-winning animator Sam Price, will be playing around you. The multi-dimensional artwork, composed of music made exclusively for the event and a vivid light installation, will shift with each jump to a new location and hopes to alter perceptions of taste. Each session will run for two hours at the following times: 8.30pm on Thursday, 6pm and 8.30pm on Friday, 2.30pm, 5.30pm and 8.30pm on Saturday and 1.30pm, 4.30pm and 7.30pm on Sunday.
The 35th incarnation of Woodford Folk Festival — a temporary village of alternative lifestyle, music, art and performance — is finally happening this December and January. Over six days and six nights, more than 2,000 performers (and many, many more attendees) will bring this festival to life in the Sunshine Coast hinterland after a two-year pandemic-induced break. The festival will feature music from all over the globe including folk, rock, blues, First Nations performances as well as children's events, comedy, cabaret and talks on everything from social justice to science and innovation. You'll be able to wander through market stalls, encounter installation artworks and take part in workshops and activities at the Bushtime camping experience on Jinibara Country as you see out the year in with thousands of other festival goers. And that's all before the mammoth closing ceremony fire display on New Year's Eve that'll help you welcome in 2023. Keen to head along? The full Woodford Folk Festival program and tickets are yet to be released. For more information, visit the website. Images: Woodford Folk Festival via Flickr.
Fitzroy's gone and got itself a brand new bagel joint. Opening earlier this week in an old warehouse on Johnston Street, Mile End Bagels takes its name from a neighbourhood in Montreal, whose bagel obsession gives New York's a run for its money. Boiled in water and honey, and baked in a wood-fired oven, these rings of dough are seriously legit. Mile End is owned by Ben Vaughn and Michael Fee, the latter of whom worked for the former at the much-loved Carte Crepes at Melbourne University. Trading up from a crepe stand to a full blown bakery and cafe, their new endeavour sees the bagels made in full view of their customers. The interior has been spruced up by interior design firm Studio Esteta, and includes a communal table for up to 20 people. The bagels come in four varieties: sesame, cinnamon and raisin, poppy and "everything". Spreads include peanut butter and jam, a classic cream cheese option, and vegemite (because Australia). So far their fillings are limited to smoked salmon and roast beef, although they've teased a number of other options via Instagram, including a beetroot, kale and chilli jam number, and another with egg and ham. In the beverage department they serve Seven Seeds Coffee, Mork Hot Chocolate and Chai Boy artisan tea. Mile End is located at 14 Johnston Street, Fitzroy. Their opening hours are 7:30am-3:30pm Tuesday to Sunday. For more information follow them on Instagram or visit www.mile-end.com.au. Via Good Food.
Bunnings Warehouse is supercharging its usual sausage sizzle, to support a few Aussie communities that are doing it pretty tough. On Friday, January 24, all of the hardware giant's stores will host a special pre-weekend edition of their legendary snag sessions, raising coin for those impacted by drought and the current bushfires. All of the day's sausage profits will go to the Australian Red Cross Disaster Relief and Recovery Fund. This is the second sizzling fundraiser day that Bunnings has hosted since the bushfire crisis began late last year — a similar nation-wide fundraiser in Nbuovember raised over $600,000 for non-profit Givit to purchase essential items for communities affected by the bushfires. So, on Friday, grab a snag in bread and show those in need some love — the sausage sizzles will run from 9am–4pm across all Bunnings Warehouses in Victoria (and the country). If you can't make it, you can chuck a few dollars into its collection tin over here. For updates and advice on Victorian bushfires, head to the VicEmergency website.
Undisputed badass, battle hero and SBS newsreader Lee Lin Chin is gearing up to represent Australia on the global stage. Announced on SBS's The Feed last night, Chin will take on the coveted role of Australia's official Eurovision spokesperson. Now that's a Eurovision representative we can get excited about (yeah sorry, ARIAs, charts, vocal range, yadda yadda, but come on). Chin will deliver the famous and vital points from Australia's stash, announcing the final three countries that will receive Australia's eight, ten and twelve points. So while Malta, Demark, perpetual 'London Calling' jokemakers the United Kingdom and more give it their best, most awkward shot in front of the green screen, Australia's modish champion will inevitably deliver the points with poise, urgency and hopefully, in this Logies hat. Given the time difference in Austria, Lin Chin will have to get up pretty early to deliver the goods. But eating, sleeping, raving and repeating is a cakewalk for this party professional. "I’m not worried about being up early, I’ll just have to take a break from the clubs for 20 minutes." *drops mic* As the very first time in Eurovision history Australia has been invited to compete in the contest, and the very first time Chin has dominated the international airwaves, it's all convenient timing for the SBS newsreader — who recently announced her new commitment to campaigning for the 2016 Gold Logie (most popular personality on Australian television, yep she's missing a few decades worth on her shelf). "195 million people watch Eurovision every year and if even just 10 million of those buy TV Week I’ll have it in the bag," she said in a coy and perfectly crafted media statement. "As SBS’s most recognisable personality I couldn’t say no to such an opportunity. I’m the obvious choice — not only have I been to Europe but I also listen to music from time to time." How can you get in on the Eurovision action? SBS will broadcast both semi-finals and the Grand Final live from Vienna on May 20, May 22 and May 24 from 5am. Both semi-finals will be shown in full on SBS ONE on May 22 and May 23 from 7.30pm. The Grand Final featuring Guy Sebastian and Lee Lin Chin's points delivery will screen on Sunday May 24 from 7.30pm. For now, this:
The theme of this year's Melbourne Fringe Festival is 'Eat Your Art Out', which sees most of the 470-plus events explore the relationship between food and art. You'll be invited to join interactive dinners, cook at pop-up barbecues and drop by the weekly Fringe Flavours Night Market. Every Wednesday evening from September 18–October 16, Queen Vic Market will play host to food stalls, pop-up bars, local artisan shops and heaps of Fringe performances. You can tuck into Polich dumplings from Pierogi, Pierogi, handmade pasta from La Trafila, a huge selection of tacos from the Le Mano, Korean corn rice from Oksusu and fluffy souffles from the Tokyoki Souffle team. There'll also be three separate bars running each night. One will serve a selection of berry-infused cocktails, another will shake up nothing but margaritas, and the third will be run by the Fringe Night Market itself — serving beer, wine, spiced rum and gin and tonics. When it comes to entertainment, you're absolutely spoilt for choice. Tash York will perform their wine-filled cabaret show, Throw Catch Collective will run a food-themed juggling act, Bettie Bombshell and Ruby Sklippers will perform family-friendly versions of their burlesque shows, and Boyd Kelly will be DJing most nights — bringing soul and funk beats to the Fringe Flavours Night Market. You can, of course, look up who is performing in advance and go along for their free show at the market, but we love to be surprised by Melbourne Fringe Festival events — simply rocking up and hoping for the best. That's kind of the point of the Fringe. Discover a new artist at the spring night market series, and if you really love them, pay for tickets to their main Fringe show.
This weekend we celebrate the Year of the Goat for Chinese New Year, and we can't stop thinking about the feast that awaits us. In Chinese dining, dumplings are without a doubt the biggest crowd pleaser, and we thought it was high time we learned the art of their creation. So we went straight to the experts. And where better to look to than New Shanghai? Located in Emporium's cafe court, this Shanghainese chain has earned rave reviews for their handmade xiao long bao (steamed soup dumpling) and the sheng jian bao (pan-fried pork dumpling). Dim sum chef Yihua Wu is the dumpling master here — he's been making dumplings for 10 years, and it's safe to say he has his practice down to a fine art. He first learned how to make dumplings at home in Wuxi, and claims that it took years of practice to get him to the skill level he currently possesses. His xiao long bao consist of 18 folds at the tip of the dumpling. Considering how tiny and delicate these dumplings are, this is no easy task. Wu says it took him years to master the practise, and his tip for perfect parcels? Try to make the folds as even as possible. Now, Wu can make a basket of eight dumplings in two minutes, and on a weekend day he can be making up to 200 baskets a day. You can do the math. We love a good dumpling, and we're guessing that you do too. So without further ado, here is how you make — and eat — authentic dumplings. THE DOUGH Make a dough using simple ingredients of flour and water. The dough needs to be the right softness and elasticity to be used for making dumplings, so measurements and temperature need to be carefully monitored when preparing the dough. For the sheng jian bao, yeast is also added to the dough — that ensures they are more bulbous when fried, and have a breadier texture in comparison to xiao long bao. Let the dough rest for at least 15 minutes before filling. THE FILLING While the dough is resting, you can mix up your dumpling filling. Any sort of mince meat is a good base, just as long as it still contains fat so the meat doesn't go dry and the dumplings stay juicy. You can also throw some finely-chopped vegetables in the mix for some extra flavour. Ever wondered how they get the soup in the xiao long bao? It comes from boiled pig skin that has had the fat removed, and when the liquid is left to cool, it gets a sticky consistency, leaving you with a jelly substance. This jelly is then mixed into the mince filling, and when it is heated, it becomes liquid once more — and the dumpling is filled with soup. PUTTING IT ALL TOGETHER Divide the dough into small balls and roll out into perfect circles, approximately 5cm in diameter. The dough should be close to 1mm thick, so roll them out so they are thin, but not too delicate. A good teaspoon of filling is added to the centre of the flat dough circle, and then the edges are brought together and folded many times. To be honest, this is certainly the most difficult part for beginners, so if you are playing at home, you'll need a bit of practice to make perfect. Once all the folds are made, pinch the tip of the dumpling closed. You should have something that looks like an adorable mini moneybag. COOKING Xiao long bao are steamed in a bamboo basket for four and a half minutes. Fried dumplings are cooked for about eight minutes. EATING Yes, there is a correct way to eat these dumplings, and it will save you from making a mess and burning your taste buds. Or at least it will ensure you don't do it again. For xiao long bao, sit the dumpling in a soup spoon and bite only the tip off first, to release steam. Once it has cooled slightly, you can suck out some of the soup. From there, you can eat the dumpling as you like — but this way, you won't burn your mouth and spill the soup. For the sheng jian bao, you can actually stab them to release some steam before taking a bite, and you don’t have to swallow it whole — it's best enjoyed over a few bites. New Shanghai are celebrating Chinese New Year with selection of special dishes in addition to their regular menu. We can vouch for their xiao long bao. newshanghai.com.au
Enjoy a taste of Paris without leaving Melbourne. World renowned French baker Gontran Cherrier is set to cut the ribbon on his first Australian boulangerie in Collingwood later in the year. Opening on Smith Street in June, the bakery and cafe will stock a mouth-watering selection of freshly baked treats, including croissants, tarts, buns, rolls and fluffy white baguettes. Très bien. A fourth generation baker, dreamboat and host of the popular French reality show La Meilleure Boulangerie de France (The Best Bakery in France), Cherrier currently owns boulangeries in Paris, Tokyo, Singapore and Seoul. His Melbourne shop will be designed by Eades & Bergman, the same team behind Kong BBQ and the Meatball & Wine Bar. The menu will feature a mix of traditional and modern food made with ingredients imported directly from France. Think lemon tarts, almond chocolate croissants, rye and red miso bread, and squid ink rolls. Those wanting to get an early preview can check out Cherrier at the Melbourne Food and Wine Festival March 3-9. Our idea of a French fantasy #gontranmelb A photo posted by Gontran Cherrier Australia (@gontrancherrierau) on Feb 10, 2016 at 4:21pm PST "I chose Melbourne for my newest international bakery because it is known for its excellence in food," said Cherrier. "I think it also shares a lot of similarities with Paris such as the café culture and laneways. I was in Melbourne in 2010 and was struck by the culture and lifestyle. Ever since then I have wanted to open a store in this city. I’m so excited that it’s finally happening." Cherrier's Melbourne boulangerie is expected to open at 140-144 Smith Street, Collingwood in June 2016. Keep your eye on Instagram for updates. Photo by Marie Taillefer.
One of Australia's biggest beats-loving festivals has been canned. Mushroom Group have announced the discontinuation of Future Music Festival today, after reporting low ticket sales for the last two years. Despite attracted huge crowds to this year's March festival nationwide, Future apparently underperformed with ticket sales. This means Future isn't returning for 2016, with Mushroom looking to steer away from large-scale travelling festivals and put more focus on its touring adventures with Frontier Touring, A Day On the Green, Melbourne's Sugar Mountain and under-18s event Good Life. "The decision to discontinue Future Music Festival was not made lightly," says Mushroom Group Chairman Michael Gudinski. "A point came though where it simply no longer made sense to continue. We believe in the festival industry in Australia and plan to announce an exciting new festival concept in the coming months." Mushroom Group are developing a new festival concept, planned for the same time period previously held by Future and set to be announced later this year. Image: Future Music Festival.
Prepare to wolf down some really fucking hot poultry, as Belle's Hot Chicken flies south. The beloved fried chicken and natural wine joint teased the opening of its new store last week via Instagram, sparking a flurry among finger-lickin' fanatics trying to pin down its exact location. Now it looks like the cat chicken is out of the bag, with bird watchers identifying the green timber façade as the old Spud Bar in Windsor to be the new home to Belle's Nashville-style cooked chooks. Coming soon to 147 Chapel Street — just a convenient few minutes' walk from Windsor Station — the southside restaurant will be Belle's fourth permanent location, after their original coop in Fitzroy inspired spinoffs in Richmond and Sydney. Other than the address, information is thin, although it appears they are currently in the process of hiring staff. As for the menu, we have to assume they'll be frying up the same mix of wings, tenders and dark meat on a sliding scale of spiciness, along with sides like mushrooms, fries, pickles and oysters. We have another #belleshotchicken in the pipeline.. Can anyone guess where? #thatwithchicken A photo posted by Belles Hot Chicken (@belleshotchicken) on Jun 7, 2016 at 8:11pm PDT Seriously though, are there any two words more frustrating for foodies than opening soon? Belle's Hot Chicken will open...eventually...at 147 Chapel Street, Windsor. Keep your eyes on their Instagram for further information.
Thanks to all of last year's drama, it has probably been a while since you hit the slopes. But, if you'd like to get into the alpine spirit without the 5-hour drive to Hotham, head on down to The National for this special apres ski-themed edition of its popular bottomless brunch. Heating up the long weekend on Sunday, June 13 (aka Queen's Birthday eve), the one-off party will see the Richmond pub moonlighting as a cosy Aspen chalet, where guests will enjoy a three-hour bottomless brunch to remember. You're in for cheese fondue and other winter warming eats, matched to free-flowing drinks including a house-spiced mulled wine and marshmallow-topped boozy hot chocolates. You'll want to don your finest ski bunny get-up for the occasion, as there'll be prizes up for grabs for the best-dressed guests. And to round out the frosty fun, expect tunes from house DJs firing up the heated beer garden right through the afternoon.
Collingwood's Le Bon Ton is bringing back their iconic, slow-cooked Independence Day BBQ, and it's looking even stickier than last year. Due to the way calendars work, Le Bon Ton is actually celebrating Independence Day on Sunday, July 2 – not July 4 – because it's hard to get Melbourne excited about chicken-eating competitions on a Tuesday. This way, you can celebrate Independence Day two days early, the way the founding fathers intended: by watching grown adults eat a basket of hot wings. The challenge is the same as last year: eat six wings, smothered in Le Bon Ton's spiciest signature sauce, then sit in front of a glass of milk and an ice-cream for five minutes without touching them. Anyone can enter for $25, and that includes your wings. For people who value their digestive system, there's also a slew of regular New Orleans-style BBQ specials to enjoy, including pit-smoked chicken, hotdogs, jackfruit tacos and brisket by the truckload. You can check out the sneak peek menu here. Independence Day celebrations run all day. Quoting from the iconic Will Smith movie is encouraged. Images: supplied.
There's something about summer in Australia that brings out the icy cold, brain-freezing Slurpee-lover in almost all of us. This is Melbourne though and as such, we don't just want a 7/11 quick fix — we expect our cafes and bars to create cold concoctions to cool us and quench our thirst. And the good news is, they have. Below, we've scoped out some of our favourite cool summer drinks — both spiked and non-alcoholic — that you simply have to try. Spiked Milkshakes at the Grand Trailer Park Taverna Fitted out with renovated caravans, as the name would suggest, The Grand Trailer Park Taverna is dishing up a huge range of burgers, ridiculously extravagant desserts, cocktails and spiked milkshakes. Available in four thirst-quenching flavours these milky concoctions won't have you in any doubt this was a good idea once you try them. Choose from Makers Mark bourbon with salted caramel and maple bacon, Kinder Surprise with frangelico and baileys or the peanut butter and jelly with Captain Morgan's rum. These boozy shakes are sure to help wash down that mac and cheese burger you're eyeing off. 87 Bourke Street, Melbourne, (03) 9972 3699, grandtrailerpark.com.au Young Coconut, Pineapple and Lemon Ice Crush at Mighty Boy South-East Asian eatery Mighty Boy is a well received addition to the upper Gertrude Street side of Fitzroy. Boasting flavours from Thailand to Vietnam — but with a distinctly Melbourne twist, no less — Mighty Boy knows what food and drink your body is craving over summer. If you tuck into any number of their delicious street style food, such as spicy pad thai, fried chicken roti or some duck rice paper rolls, make sure to pick up a thirst-quenching slushie to wash it all down. Our favourite? The young coconut, pineapple and lemon ice crush. 59-61 Gertrude Street, Fitzroy, (03) 9419 3686, mightyboyeatery.com.au Peanut Butter Cup at Five Plus Smoothie Sure, we are guilty of getting into the green smoothie craze — but there's no denying they are good for you. Luckily, Five Plus Smoothie believe taste is just as important as health and have whipped up a number of healthy green smoothie options to get you beach body ready. They don't contain any unnatural sweeteners and are packed with fresh fruits and vegetables delivered daily from local farms. While a large smoothie will set you back $9, this drink is definitely better for you than that double espresso you're probably drinking right now. If your body is crying out for some vitamins and a liver detox then try the Green Light smoothie: fresh spinach, coconut water, pear, celery, banana and a little tang of lemon. But if you're like us and you would rather have dessert than a cup of vegetables, give the Peanut Butter Cup a go: it's made up of oats, almond milk, banana, homemade peanut butter and dates. Five Plus have somehow made dessert drinks healthy. 265 Little Lonsdale Street, Melbourne, fiveplussmoothie.com.au Cold Filtered Milk Coffee at St. Ali On some sweltering hot summer days all you want to do is lock your bedroom door and sit right in front of the air conditioning. On others, you're ready to embrace the heat, often with a cold brew in hand. But what happens if it's too early for a beer or you just want a little perk up? Cold filtered coffee is the answer. St Ali, the masters of spin, have started pre-bottling it up for your (and most likely their) convenience. Served in a brown beer bottle with a snazzy label, it's the perfect grab-and-go iced coffee. St. Ali isn't the only place to get a cold brew on the go either — Little Big Sugar Salt have been bottling their own almond milk cold coffee for a while, and Everyday Coffee now sells Coolers Coffee in-store too. 12-18 Yarra Place, South Melbourne, (03) 9686 2990, stali.com.au Awakened Smoothie at Heal.Thy Self Co No matter how hard you went the night before, this place has got you covered. It's no surprise that what started off as a blog aimed at health and wellness translated so easily into a organic, fresh cafe filled to the brim with superfoods. Nestled in amongst the tropical decorations and health junkie patrons you can feel the goodness start to seep in even before you take your first sip. Perk up with the Awakened smoothie — it's got a double shot of espresso with banana, a touch of vanilla and topped up with nourishing almond milk. Healthy summer here we come! 26 Ballarat Street, Yarraville, (03) 9687 3330, healthyselfco.com.au
We thought we were done with macarons, but the food universe says otherwise. Macaron masters Ladurée are on their way to Melbourne like it's 2009, with the world famous French patisserie set to open in Chadstone this October. One of a number of new high-end food offerings at the recently renovated shopping centre, the store will feature a nine-seat marble bar decorated with mosaic artwork, along with a Parisian-inspired tearoom capable of seating 21. It's the brand's third Australian location, and first outside of Sydney. The standout item on the menu will obviously be the macarons, sweet double-decker creations with which the name Ladurée has long been synonymous. Raspberry, salted caramel, rose petal, orange blossom — the question won't be which one, but how many of each. Customers will also be able to purchase various other Ladurée items, including teas, chocolates, confectionaries and perfumed candles, along with various other items perfect for personal pampering and/or stuffing down your gob. Ladurée will open at Chadstone in late October. For more information, keep an eye on the Ladurée Australia Facebook page.
It's truffle season in Australia which is heaven for truffle lovers (and a fungus minefield for everyone else). Most restaurants run truffle specials during the colder months for the short-lived season but Mister Bianco in Kew is going all out: they've got three exclusive truffle-themed events coming up. The first is a truffle cooking demonstration and dinner on Friday July 28, in which Joe Vargetto is bringing back Giuseppe's Cooking School to run guests through the basics of cooking with this most indulgent of ingredients. You'll get to watch his truffle masterclass then eat the results along with matched wines. Next up is a special Truffle Dinner on Tuesday, August 8. This is the ultimate truffle dining experience: four courses, all showcasing local Buxton black truffles, each matched with cocktails and wine. A seat at the table will set you back $189. Dishes include raviolo with a caramel truffle butter centre, which sounds absolutely insane in the best possible way. Lastly, we have the Truffle Farm Drive on Sunday, August 20. This one's pretty epic: guests meet at Mister Bianco, then take a bus out to Utter (the home of Buxton black truffles) for a day on the farm, foraging with the truffle dogs and tucking into delicious truffle-infused treats. This one's limited to 24 guests, and you can opt to meet the group at Utter, if that's easier. For more information on all these events, check out Mister Bianco's events page. Images: Supplied
They send coffee beans into space, shoot fireworks you can taste into the sky and make cocktails tailored to your individual DNA in Dubai. With their fantastical fusion of art and food, UK-based 'jellymongers' Bompas & Parr are basically our patron saints around the Concrete Playground office. Who wouldn't want to attend one of their playful and painstakingly constructed events? For the happy campers at Dark Mofo, that's what's set to happen in a big way. As part of the Unconscious Collective's art sleepover Wild at Heart, the duo will create a feast that nods to Pagan traditions through hunting, gathering, sacrifice, ritual and some intensely primal dishes. With our eyes wide and mouths properly drooling, we got Sam Bompas on the line for a lowdown on what to expect at his Feed the Beast feast. And even more than that, we wanted to know what a person so used to thinking laterally about the potential of food has to say about current dining trends and the Australian culinary scene. His answers may surprise you. You and Harry [Parr, the other half of Bompas & Parr] started working together as jellymongers, but I see increasingly more stories about non-jelly-related experiences you've created these days. How did that evolution happen? I think quite naturally. When we started out we just wanted to do something fun on the weekend, and jelly held the key. We set up the jelly company but within a month we were moving on to full catering, doing a 12-course Victorian breakfast in Warwick castle, coordinating a thousand calories arriving on people's plates from three separate kitchens. So we moved quite quickly from jelly into doing everything. And I think really the reasoning behind that was wanting to give people really engaging, emotionally compelling experiences and in order to do that we were looking at controlling everything, from venue and set design to uniform design to choreography, rituals, scripting, staff, right through the plates and everything else. So I guess it was pretty ambitious. Obviously it takes a much bigger team of creatives to make all of this happen. Is your workplace basically Wonka's Chocolate Factory? Like that, but perhaps a little more adult. A lot of the projects we work on, some of them are very, very child-friendly — so we just did something that Willy Wonka would be proud of, a flavour-changing chewing gum factory — but some of the projects are a lot more adult, so things like the installation we've got up at the Museum of Sex in New York at the moment, which is looking at fairgrounds and eroticism, the pleasures and perils of the erotic fairground. You've been to Australia a few times now with your work. What did you find out about Australian food while you were here? I've got to say, when the Australian chefs I know come over to London, I'm always very, very interested because I think that in certain sectors Australia leads the world by about six months or so, in things like juicing culture, coffee culture, a lot of their F&D, and I'm obviously interested in some of the more unusual ingredients as well which are just totally native to Australia ... I was amazed last time I came across, I went to Africola, the restaurant in Adelaide, and I was served up a whole cow's head with brains still in, and of course, coming from England that's about the most taboo food you could ever imagine, in the aftermath of BSE [mad cow disease], so that was a pretty feral dining experience for me and absolutely blew me away. That's great for us Aussies to hear, because we have this cultural cringe, where we presume everything we do is a bit backwards. Did your visit give you any ideas you wanted to pursue? Seeing the cow's head sparked us to push even further what was totally acceptable for us to put on the table. Everyone here is obsessed with what is called the 'unholy union' of Cadbury chocolate and Vegemite. Have you heard about this? Oh wow. Not at all. Who claims to have discovered this? Cadbury's produced it. It's on the shelves. Really? They're very innovative. I guess so. We're just discovering how deep their imagination can stretch. So would you eat Vegemite chocolate? I'm never shy to try something once. Most people's reaction is 'yuck'. So is that yuck impulse something you like to trust, or interrogate? Well I think it's always culturally constructed. I've read a lot of research that says you can grow to like anything after you become acclimatised, and actually grow to love it. So once you know that, then you're kind of up for eating anything. Quite often when I travel my host will try to put the most harrowing things on the table just to test me, but I always quite like that challenge. So whether it's live, squirming tentacles that if you don't chew them stick to the back of your throat in South Korea or strange and rare fruits in Hawaii, I love pushing what I feel are my own limits. Insects are starting to become a thing here. You've probably eaten a few insects in your time? Yeah. There's a lot of chat about it. We did a whole insect banquet as part of something around Indiana Jones and the Temple of Doom, god, four or five years ago now. I'm not convinced insects are the future for our diets but I do think that they might help with animal feed and animal protein. I'm much more interested in the creative potential of genetic manipulation. I did imagine that you would be more excited than worried about GM. Well of course there are ethical concerns but as long as you navigate them in a sensible and conscientious manner I think there's some good work to be done. Back to the present. There's also this rise at the moment in food that's a challenge. You know, it's either impossible to make, or it's some kind of monstrous hybrid, or it looks like it could give you a heart attack. What is that about do you think? And do you see that kind of instinct in people as fuelling interest in your own work? I think for me, it's feeding into how across the board people are using food to define their personal sense of identity and to perform identity in front of others as well. So whether that's you're eating your glucose-free, lactose-free light salads and you're telling the story to people of you as a yoga babe, or savage dude food — all of it, of course, going up on Instagram to tell people what an interesting, amazing life you have. And I think it's exciting too. What it has meant is, given that people are using food in this way, as a signifier of status and signifier of identity, there's been an increasing amount of resources put into food and concern about food and what people are eating, and generally an overall lift up in food knowledge, which I think can only be a good thing. Absolutely. Australia certainly has a big foodie culture. Probably safe to say it eclipses our interest in stuff like art and art appreciation. Your work obviously combines both food and art. So what is the connection you see between the two areas? Basically no one eats our food because they're in need of more calories — in actual fact, they're often avoiding calories. They tend to eat our food for entertainment, and personally I consider both arts and food offshoots of the entertainment industry. So if you come to one of our events rather than going to the opera, going for a nice swim, making love, sitting at the pub talking about mermaids or whatever you like to talk about, it has to be really rather compelling. I guess one of the good things about food is it's a wonderful arena to give people an interesting and emotive experience and I think that's what the best art seeks to do. Foodie culture obviously has a lot of benefits — the increased knowledge, as you were saying. But do you think there are any downsides from being too narrowly focused on food? I think you've got to look at the word 'foodie' itself, is a pejorative term. It was invented in the 1970s by Paul Levy as a descriptive of someone who's too concerned about food to the point of missing other things in life. I think it is important to have balance, but if you look at a lot of our installations, while the food is important, we address a lot of the attention to other elements as well, just to give people a total experience, one that's very legible and understandable. I find sometimes very cheffy food becomes difficult to read; it becomes something that only the food elite can possibly understand. But what I'm interested in is a much more inclusive approach to food. Your banquet in Tasmania, Wild at Heart, is based around pagan themes. It seems pretty perfect for Dark Mofo, which also includes a nude solstice swim. Is that where the inspiration came from? With the banquet we've been collaborating with the Unconscious Collective, and they set the theme, but it's a theme we've been very delighted to explore, expand on and run with. It's so hairy and muscular you can really gorge on it, as we hope that participants will be gorging on the feast as well. There are two components. On the first night, it's more of a gentle, campfire-type scenario, spiced up with flamethrowers, bombfires and roadkill jerky and drinking from actual skull cups hollowed out of a whole variety of animal skulls. And that will actually be up and remain up way beyond the original launch to ensure that everyone can pop down. Then we move on to the Feed the Beast banquet, which is exploring all the many different facets of the beast and the animals we all contain within ourselves. Sounds primal. It should be pretty savage. And it's something that I'm quite excited to explore, because when you start feeding people, you become quite aware of just how thin that line of civility is that divides us from the animal kingdom ... So what we want to do with this event and meal is give people the opportunity, the excuse and legitimacy to explore the beast within them, with things [from] blood and beating hearts to epic steaming hunks of spit roast wild deer that's actually just been hunted by [Tasmanian chef] Ross O'Meara to the more amorous side, so exploring tales of aphrodisiacs. There'll definitely be a lot of nudity. And not all of it probably our performers. One of the things we're looking at is creating an actual beating pig's heart that materialises as part of the starter, and it's literally there pumping fluids around, so it feels very visceral, very alive. We then take this live heart, slice it up and sautee it so it comes back served up for the first course. I don't know that anyone's done that before, so there should be a few world firsts. Can you tell us anything else you've got planned for the 'rituals' in the event? We've got lots of rituals around blood. Almost like a whole meditative cleanse around hand washing as well. I'm also very inspired by a chap called Grimod de La Reynière, who was kind of the first proper restaurant critic and if you ask me a far better gourmet and food writer than his contemporary Brillat-Savarin, who everyone normally refers to. And he hosted a very decadent banquet in which all the guests arrived, they had their hands washed, and then they dried their hands on the hair of all the waitstaff, which I think is really, particularly creepy. So we'll try to channel some of those energies as well. Delightful. I want to ask you about some of your past works that we've covered on the site. You recently held an anatomical whiskey tasting. So I want to know, were people more excited to drink from a 20-year-old or a 50-year-old? Well we went from 25 to 39, and I think the thing that was wonderful was as the age went up, so the whiskey got more and more elaborate. We actually had a 63-year-old volunteer to be the vessel for one of them, although the only 63-year-old whiskey we could find was going to cost us a hundred and twenty thousand pounds, which got pretty full on ... The thing that I liked was how people interacted with one another. You started off with what was originally a sort of awkward situation, twenty strangers in a room on Valentine's Day, all licking whiskey from the naked, supine body of someone who they've never met and who's just told them the story of their life in fifteen minutes, and even with that, very rapidly, galvanized by some of the world's finest whiskies, they very quickly formed bonds. What about the lava barbecue? People had to get 500 friends together to make that happen. So did anyone get 500 friends together? We're still working on that. We're speaking to a couple of people at the moment. That would be my ultimate, ultimate project. That was far and away the best week I've ever had, and far and away the quickest cook as well, given that it is blazing at one thousand three hundred and fifty degrees Celsius. So you just need to find someone who can gather 500 people? Five hundred people and quite a hefty budget. 500 people and much money. We'll work on it. And with regards to jelly, have you come across a building you couldn't make into jelly, or are there buildings that work better than others? Modern architecture doesn't work; anything with a steel core doesn't work particularly well. Towers don't work very well at all. They obviously look phallic as buildings, but even more so when rendered in jelly. We made the Empire State Building and it had to get pulled from American morning television because it was just way too threatening ... But actually the buildings that tend to work best are historic stone architecture. And the reason for that is that as it gets higher then it goes in at the top, and that gives jelly just the right amount of stability. So some of the really good jellies we've made are actually Flinders Street Station and the Melbourne War Memorial, which was a really good one. But the Sydney Opera House might be harder? It sort of tapers in at the top; it works quite well. That's a firm favourite and regularly made as jelly. You already sell 'space beans' [coffee beans that have travelled to space] on the site. Are there any plans to expand the products people can buy? We often have plans we're not totally good at realising. To do products you have to have a firm focus and keep on rolling on it for a good long while. The inception and the creative frenzy of the first bit is soon replaced by actually having to go out and sell the product. The bit we like doing is all the creative bits, which is why I guess we stick with events and things. That's reasonable. But we'll keep our fingers crossed for some kind of amazing chocolate bar. It would be fun to do. I guess we've just got way too short attention spans so far. Wild at Heart is part of the festival Dark Mofo, which is on from June 12 – 22 in Hobart. The event is sold out, so if you don't have a ticket, you'll just have to watch your friends go savage from afar.
Across five days of enticing contemporary art and culture, the Melbourne Art Fair 2018 surveys 40 leading galleries and art institutions. Alongside enigmatic works by some of the finest names in the Australian, New Zealand and South East Asian art scenes, is an engaging supporting cast of talks, award shows, one-off commissions and curated project rooms to check out. Running from August 1–5, MAF launches with Vernissage on the opening night. Providing an exclusive up-close look at the artworks that'll set the tone for the rest of the event, the event has limited tickets. They are $75 each and include a welcome drink, live performance art and access to the Southbank Arts Precinct venues and exhibitions. Celebrating the Melbourne Art Fair's 30th birthday, the event has expanded its horizons to two additional Southbank spaces. Alongside Australian Centre for Contemporary Art (ACCA) and The University of Melbourne Southbank campus, there is the temporary Vault Hall — a 2000-square-metre marquee located in the forecourt of ACCA — as well as the light-filled exhibition space of Riding Hall, aka Martyn Myer Arena. In addition to the massive arts program, prominent New Zealand born, Melbourne-based artist Ronnie van Hout will unveil a darkly humorous large-scale installation that'll consider his lifelong interest in UFOs, and Japanese-born artist Hiromi Tango will present a performative piece, called Lizard Tail (Dawn), on the streets of the Southbank Arts Precinct throughout the festival. Melbourne Art Fair runs from August 1–5. See website for full program details and tickets.
For RISING's 2024 run, Fed Square is becoming a huge hub for First Nations people to share their stories through a series of art installations. For the entirety of the winter festival, from Saturday, June 1–Sunday June 16, punters can head down to not only enjoy beautiful works of art, but to also participate in important political discourse concerning First Nations people. Richard Bell's EMBASSY is at the heart of this. Inspired by the original Aboriginal Tent Embassy, pitched on the grounds of Canberra's Parliament House in 1972, EMBASSY will be a space where people can come to listen and participate in conversations led by First Peoples. The program features daily film screenings and a whole host of talks with activists, writers and artists every Saturday of RISING 2024. Once the sun sets each night, Fed Square will then be lit up by a series of projections. Tarryn Love's ngaka - look here shares stories of Sky Country and the cosmos, and aims to transport viewers into celestial knowledge. [caption id="attachment_958495" align="alignnone" width="1920"] Tony Albert, Cros Circles in Yogya 3 2016 ©️ Tony Albert, courtesy of the artist and RISING[/caption] Tony Albert's BEAM ME UP The Art of Abduction immerses us in themes of alienation, belonging and place through colourful installations as well as a special children's program. You can also explore further parts of Fed Square throughout the festival to find a collection of other works. This includes two works of speculative fiction from acclaimed writer Ellen van Neerven on the big screen, a collection of collages from Kait James and a massive piece of art from Josh Muir. For The Blak Infinite team, "these works across the square offer alternate narratives and ways of seeing the world, and collectively speak to the unlimited sovereign connections held across communities in Australia." Be sure to take your time exploring The Blak Infinite during RISING 2024, whether you're personally contributing to the conversations or just listening to what the artists are sharing. [caption id="attachment_958493" align="alignnone" width="1920"] Michael Cook, UFO Possums ©️ Michael Cook, courtesy of the artist and RISING[/caption] Top image: Richard Bell, Aboriginal Embassy at the Tate Modern 2023, courtesy of the artist and RISING
When your nine-to-five plays out like a well-oiled machine, it can sometimes feel like each week is a little same-same. But Melbourne is brimming with a fine bounty of things to experience and explore each and every day. So aside from casual laziness and a little lack of inspiration, there's really nothing stopping you from squeezing a little adventure and spontaneity into your schedule. We've teamed up with Mazda3 to celebrate the landmark 40th anniversary of their iconic small cars, and in turn, help you celebrate the Melbourne landmarks and institutions we all love. This week, discover and rediscover the things that make Melbourne so great, with seven different detours through our city's classic spots. From Monday to Sunday, channel that Melburnian spirit, and enrich your everyday with one completely achievable, time-honoured activity that helps bypass any mundane roadblocks in your routine. This week, rediscover the classics of Melbourne we know and love, from lasagne at the iconic Pellegrini's counter in the CBD, to an old-school screening at the Coburg Drive-In, to a casual jog around The Tan. Plus, we've got your future detours sorted for the new few weeks here. All require no more effort than a tiny break from the norm — what's your excuse for not trying them all?
Climate action and bushfire relief are set to score plenty of live, loud support, when a group of legendary Aussie artists takes the stage at Sidney Myer Music Bowl for a huge fundraiser gig next month. Kicking off at 2pm on Wednesday, February 26, Down To Earth: A Fire and Climate Relief Concert will see a superstar lineup singing its lungs out for a cause that's currently hitting very close to Aussie hearts. Acclaimed acts including Thelma Plum, Angus and Julia Stone, Briggs, Gang Of Youths, Ruby Fields, Jack River and Tash Sultana are banding together to raise much-needed fire relief funds, while also drumming up awareness about climate change. [caption id="attachment_757012" align="alignnone" width="1920"] Tash Sultana by Eric de Redelijkheid via Wiki Commons.[/caption] You're in for a rollicking day of live tunes, with 100 percent of ticket, merchandise and bar profits being donated. Much of the funds will be used to provide immediate support for bushfire-affected communities via the Australian Red Cross and WIRES. But in a nod to the country's future protection, a portion of profits will also go to helping local organisations focused on long-term climate solutions, leadership and education. That includes groups like Emergency Leaders for Climate Action, the Indigenous-led Firesticks Alliance and the Foundation for Rural and Regional Renewal. Tickets are on sale from 10am Thursday, January 9 via Ticketek. The price has not yet been announced. Image: Gang of Youths by Bruce via Wiki Commons.
Some of the biggest names in Australian comedy are coming together in Melbourne for a one-off benefit gig in support of a worthy cause. Tripod, Anne Edmonds, Cal Wilson and Lawrence Mooney are just a few of the comedians who'll front the stage at Howler in Brunswick on the evening of Sunday November 29, with proceeds going to the aid of asylum seeker children currently being held in detention. Described by event organisers as "a funny fundraiser for an unfunny cause," the show is being facilitated by charity group ChilOut, an organisation dedicated to the protection of minors detained in Australian immigration facilities. In addition to those already mentioned, the comic lineup will include Greg Fleet, Josh Earl, Dave O'Neil, Dave Thornton, Tom Gleeson, Geraldine Hickey, Luke McGregor, Denise Scott and Harley Breen, plus a number of other guests who have yet to be announced. Tickets to the gig come to $43.50 per person, including booking fee. "ChilOut is a small, community organisation running on the smell of an oily rag but doing heaps through education, advocacy and lobbying to raise public awareness of the plight of asylum-seeking children held in immigration detention facilities by the Australian Government," said a statement that accompanied the gig's announcement. "ChilOut is not-for-profit and relies on generous donations to act on behalf of the almost 200 children currently imprisoned in environments that undermine and threaten their mental and physical safety and well-being every day that they’re there. Nobody wants to see these children go through this. Please come along and help us help them." To grab your ticket to Stand Up for ChilOut, head on over to Moshtix. And to learn more about the work being done by ChilOut, visit their website.
Start saving your pennies and cordoning off your calendar. The team behind the Melbourne Festival have unveiled their chock-a-block lineup, and as always, there's a hell of a lot to like. Spanning music, dance, theatre, film, visual art and much, much more, this year's festival will take place from October 4–22 at more than two dozen venues around town. As in previous years, the festivities will begin with Tanderrum, a ceremony by the five clans of the Central Kulin Nation. It's one of several works by Indigenous artists on the program — others include The Season, a stage comedy by Tasmanian playwright Nathan Maynard, and Our Place, Our Home, a free music showcase featuring musicians from Indigenous and refugee backgrounds. Music is, as always, a massive part of the program. Victorian Opera and Malthouse Theatre will co-present the Australian premiere of Tom Waits' cult musical Black Rider: The Casting of the Magic Bullets, while Oscar-nominated film director Rithy Panh collaborates with composer Him Sophy on Bangsokol: A Requiem for Cambodia, an orchestral performance about life under the Khmer Rouge that combines song, film, dance and voice. Meanwhile the festival's centrepiece, A 24-Decade History of Popular Music, takes audiences on a decade-by-decade walk through the history of American music reinterpreted through a radical queer lens. On stage, standout works include already-announced headliner Tree of Codes, which combines the talents of choreographer Wayne McGregor, visual artist Olafur Eliasson, musician Jamie xx and the Paris Opera Ballet — it's the visually stunning ballet we really, really hoped would come to Australia. There's also 7 Pleasures, a sensual dance work from Danish choreographer Mette Ingvartsen featuring 12 dancers kitted out in nothing but their birthday suits; and Backbone, a frenetic circus show from Adelaide's acrobatic sensations Gravity and Other Myths. Other highlights include Under Siege, the Yang Liping Contemporary Dance company's critically acclaimed take on Farewell My Concubine featuring a blend of ballet, hip hop, kung fu and Peking opera; and a special screening of Voyage of Time, the highly anticipated new film from master auteur Terrence Malick narrated by Cate Blanchett with a live score by the Melbourne Symphony Orchestra. "We have searched the world for the most courageous, visionary and ambitious artists: artists who are actively taking on the biggest subjects with flair, excitement and drive," said artistic director Jonathan Holloway in a statement. "This year's Festival is the result of collaboration without compromise, of great people bringing out and amplifying the best in other great people."
Chin Chin's Executive Chef Ben Cooper is hosting a series of intimate cooking classes throughout August and September. Dubbed Cooking with Cooper, this new run of vibrant, Thai-inspired cooking classes is designed to give aspiring chefs the tips, tricks and recipes needed to recreate a taste of Chin Chin at home. Learn the secrets of the classic Sunday roast as Cooper demonstrates how to bone, stuff, roll and truss an entire chicken across August classes. Roll up your sleeves across this interactive workshop which will take you through the process of making accompaniments including a fennel and roast garlic sweet fish sauce glaze. Each class across Sunday, August 13 or Monday, August 14 will run over a three-hour session and is followed by a sit-down, Feed Me lunch featuring Chin Chin's menu classics. Alternatively, a three-hour BBQ session will run across Sunday, September 24 or Monday, September 25. Prep and perfect the ultimate beef brisket, supercharged with Thai-inspired twists including smashed cucumber pickles, before sitting down to a post-class feast featuring red curry mussels, slow-cooked brisket and more. Tickets come in at $145 per person which includes the three-hour cooking class followed by lunch. Images: supplied.
Lock us up and throw away the key: a new bar in Fitzroy is serving up sliders, cocktails and life without the possibility of parole. Inspired by the success of the nearby George Costanza-themed bar, The Manitowoc County Pub takes its cues from beloved television character Steven Avery, protagonist of the Netflix documentary series Making a Murderer. Because there's nothing like the gross miscarriage of justice to make you feel like a drink. Located on Brunswick Street between the vegan dry cleaners and that cute cafe that charges $18 for smashed avo, the bar is decked out in classic Manitowoc County style. Booths have been fashioned out of an old dodge caravan, while bar staff will be clad in orange prison jump suits. The ghoulish dedication to detail extends to the menu, with standout items including unimpeachable peach cobbler, police misconduck confit, and family cat cooked over an open fire. The kid's menu is headlined by the Brendan Dassey cheeseburger, and comes with a guarantee that all juveniles will be waited on as adults. All meals are served with ample lashings of poverty porn, a complete lack of hope for humanity, and your choice of fries or a salad. The drinks list features several Wisconsin beers, as well as a number of bespoke cocktails, including a mean looking Amaretto Sour made with lemon juice painstakingly coerced over a number of hours. Alternatively, if you're looking to go really wild, you can order shots served in DNA vials — although the bar staff can't guarantee they won't be tampered with. In a related story, the opening of Smith Street's hotly anticipated Robert Durst-themed brunch nook has been delayed until later in the year.
