The relentlessly relentless Mary's is gearing up to bring together some of Australia's best chefs and wine makers for Jump in the Fire, a new monthly event that champions boutique drops and creative versions of the mighty burger. As with all happenings at Mary's, you can count on a fast pace, a lot of fun and loads of noise.
Stealing its title from the fourth track of Metallica's debut album Kill 'Em All — a long-standing Mary's favourite — the event will take place on the last Monday of every month, when the typical hospitality worker's weekend begins. While some evenings will involve pre-dinner masterclasses, others will be dedicated to wine appreciation. Lurking in the corner will be locals DJs and bands.
Jump In The Fire kicks off on Monday, 27 August, with a South Australian collaboration, starring South African-born, French-trained chef Duncan Welgemoed of Adelaide's Africola alongside wine maker Taras Ochota of Ochota Barrels, Adelaide Hills. They'll be pouring new releases and museum pieces, serving French Dip Burgers and listening to the Dead Kennedys from 6pm.
In September, Victoria will take the reigns, when chef Josh Murphy travels from West Footscray's neighbourhood eatery Harley & Rose, accompanied by sommelier Campbell Burton of Campbell Burton Wines, a wine distributor dedicated to small-batch, organic drops. Both previously worked at Fitzroy gastropub Builder's Arms. Come October, it'll be Tassie's turn, with representation from Hobart-based chef Luke Burgess (ex-Garagiste, Gun for Hire, Handsome Man) and Roger and Sue of Living Wines, a small importer that specialises in organic, biodynamic European wines.
Finally, as the last Monday in November bids farewell to spring, Sydney will strut its stuff, with the entrance of the powerhouse Italian sibling duo of Paddington's 10 William Street: sommelier Giovanni Paradiso and head chef Enrico Tomelleri.