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25.01.2022 #Opening Sydney Fish Market @sydneyfishmarket --- One of the Iconic Makeover... Sydney seafood lovers’ heaven- Sydney Fish Market is getting a $250 million revamp! The final designed was unveiled last month. Designed byDanish architects 3XN @3xn_gsn, in partnership with Sydney firms BVN and Aspect Studios. The new harbourside building looks mighty impressive. --- A photogenic New Look The re-imagined Sydney Fish Market will be relocated to the proposed Bays Market District, just next to the existing market at the eastern end of Blackwattle Bay. We will see the original market transferred to a bigger purpose-built premise and create more accessibility and make better use of its water front location for visitors, with new ferry stopand public wharves. --- Starting 2019 Sydney Fish Marketwill continue to operate uninterrupted during construction of the new facility, which is expected to beginmid 2019, subject to all necessary approvals. The new fish market is expected to open in 2023. Photo fromNSW Gov. www.ugdc.nsw.gov.au/sfm #sydneyicons #tomorrowssydney #ilovesydney See more

25.01.2022 #DishDuJour Raw sea bream | Cincalok | Ginger | Broadbean By Chef Thi Le At Anchovy @anchovy338... #praticemakesperfect #embraceyourpassion

24.01.2022 #MeetTheChef Brad Sloane @chefbradsloane Executive Chef @verandahbarsydney Brad Sloane comes from rich food heritage and loves to play with the concept of Modern Australian cuisine.... --- Coming back from hell Sloane made a name for himself during his 20-year tenure as Sydney’s ‘gastropub guru’ won himself Australian Hotels Association Chef of the Year for 2012and he’s worked in some of the world’s most prestigious kitchens, along with the world’s toughest The Belvedere under Hell’s Kitchen’s Marco Pierre White --- Italian & English Growing up with an Italian grandfather whose 5 brothers were all chefs, and an English grandmother who had a big veggie garden in the backyard, food played a big part in Sloane’s childhood. The rich heritage not only slips in his cooking in taste, but also his strong reverence towards land and produce. My family always said that a chef’s technique is shown through the use of secondary cuts complimented by what he can forage off of the land, Sloane says. Anyone can make a prime cut taste good but it’s the cuts that make you work for it that can really shine under the hands of a skilled chef. #chefbradsloane #passionateaboutchefs See more

24.01.2022 #DishDuJour Steamed Money Pouches Prawns | Scallops | Shiitake mushrooms |Water chestnuts |Egg white crepe... By Chef Anthony Lui At Flower Drum @flower_drum #madetoorder #moneypouch #cheflife #woldstop50 See more

19.01.2022 #DishDuJour Taramosalata | Ouzo cavier | Salt and inegar Loukoumades ... At @thepressclub @gcalombaris #melbourne #cheflife

18.01.2022 #MeetTheChef - Khanh Nguyen @genghiskhanh At only 27 years of age, Chef Khanh Nguyen had already packed of experience and sharpened his skills before his well-applaud appearancein Melbourne food scene.... --- A resume with Wow factor Going through Khanh’s resume is like reading a list of who’s who of restaurant hits from the past 10 years. First in Luke Nguyen's @RedLanterngroup to master Vietnamese cuisine, refined in @_Becasse, joined @mr.wongsydney for powerhouse Asian flavours, expand his knowledge of Australian ingredients in NOMA Sydney@nomadsydney (and picked up leadership lessons along the way). He continued and polished up at @Bentleyrestaurantbar and @cirrus_dining. He had also done eating trips to Vietnam (30 days, 130 meals) and elsewhere in south-east Asia. --- Exotic 3 + Australia Khanh was recruited from Sydney to oversee the kitchen of@Sunda_dining, created a menu which is an intriguing mix of three cuisines-Indonesian, Malaysian and Vietnamese, crossed with native Australian ingredients on Melbourne’s Punch Lane. Have you been to @sunda_dining yet? was the question e everyone’s asking right after Sunda’s opening in March this year. The rich, aromatic Asian curries, warming spices and fermented flavours, clean and bright seafood and punchy fragrant fresh herbs@genghiskhanh’s dishes have all the tastes and textures people love, but also showcasing native Australian ingredients like kangaroo, saltbush and yes, even Vegemite. "A refined restaurant with south-east Asian flavours, all these ideas I've been writing down for nine years. I'm nervous but so excited." by Chef Khanh Nguyen before the opening. #cultures #australia #modernaustralian #cheftalent See more

18.01.2022 Eat-Drink-Design Awards 2018 May we say we’ve got some taste in design too? (See more about Ishuzuka & the chef on previous posts) ... Best Restaurant Design Congratulations to Ishizuka and the designer Russell & George Russell & George! The design in Ishizuka not only won among Australia’s & Nz’s designs, but also is the winner of the Australia and Pacific Restaurant category in the Restaurant And Bar Design awards in London! So proud of Australia! A special shout out to the other 2 Australian restaurants recognised by London’s Restaurant & Bar Design this year Chandon Australia Doot Doot Doot ---Jury citation The harmony and intertwining of nature, artistry, balance and flow are key to the kaiseki style of dining; they are also evident at Ishizuka, a basement restaurant that is somehow conservative and radical at once. Even before entering the dining room, Ishizuka's sense of place and occasion come to the fore with a large backlit lantern egg greeting diners, sweeping them in and signalling the narrative about to unfold. Full citation on Eat-DrinkDesign.com #chefconnect #restaurantaustralia #australiantarchitects

17.01.2022 Eat-Drink-Design Awards 2018 Best Cafe Design Congratulations to Bentwood Fitzroy and the designer RITZ & GHOUGASSIAN! ... --- Exciting Fitzroy Fitzroy in Melbourne is known for its array of cafés and restaurants and all things cool and kooky. @bentwoodfitzroy is located within the old Thonet showroom. The design pays tribute to the brand’s iconic furniture and the building’s original brick facade has been preserved. Food here is not just delightful to the tastebuds, but also Instagrammable for visual across a generous menu of brunch and lunch creations. Another brunch or lunch option for those visiting Fitzroy the next time! ---Jury citation The raw materiality of the brickwork harmonizes with the rich leather tones, bringing a sense of richness and comfort, along with little surges of curiosity. Linking indoors with outside adds to the considered, holistic feel and helps anchor the cafe. There's a lovely balance of the gridded and structured, the soft and giving, the comforting and surprising. In all, it feels like a place you'd want to be. Full citation on Eat-DrinkDesign.com . See more

16.01.2022 #PâtisserieDuJour Young coconut sorbet | Unpasteurised sake ... By Chef Mat Lindsay At Ester restaurant Ester Restaurant & Bar #discoveraustraliandining #inventive #chefoftheyear See more

15.01.2022 #PâtisserieDuJour Raspberry | Umeshu | Rose milk | Sable | Linaria ... By Chef Guy Stanaway @guy_stan At Doot Doot Doot @_dootdootdoot of The luxury Jackalope Hotels @jackalopehotels #Hatteddining #luxuryhotels #eatanddrink #melbournerestaurants

14.01.2022 #MeetTheChef Guy Stanaway @guy_stan We’ve all heard the type of stories of how chefs gained experiences during and through their travels. Yet a chef from New Zealand, lived and worked in India and Indonesia then continues his career in Australia?... --- Why a chef? Chef Guy Stanaway@guy_stan grew up in a small town where his mom was a caterer in Christchurch, New Zealand. Being always around food and his fond memory of the quality family dinner timewhere laughter and great company took place, motivated him to become a chef. I wanted to provide that feeling for others says Guy. ---Rich exotic working experience Guy had extensively worked overseas First the UK, then an opportunity from Amarna Group took him to India where he spent 2 years in a rather small and remote property, what a place for one’s initial Asian encounter, right? Guy had to learn to make everything from scratch using quality local produced and sourced ingredients, such 2 years made him no strangers to working with new cuisines when he took on anther offer to Indonesia. --- The Present Life took him to Noosa, Australia for starting a family, but his travels didn’t end there and brought him to Melbourne. Guy first took charge of@rareharewine in the luxury @jackalopehotels, then showing more of his concepts with @_dootdootdoot where he serves degustation menus showcasing contemporary Australian produce. #mornington #melbournerestaurant #finedininglovers See more

13.01.2022 #PâtisserieDuJour Sour cherry | Dark chocolate ... Homemade by Ruslana Volonski @ruslana_volonski At Hornsby, NSW #pastry #christmascake #sydneychefs See more

12.01.2022 #Opening Sunda @sunda_dining --- The New placefor Asian flavours... Sunda has joined Chinatown’s Punch Lane this year offering Melbourne foodies some new Southeast Asian flavours! Sunda is located in the block behind Longrain, which was previously an empty lot used as a car park. Within this space, Sydney hailed Head Chef - Khanh Nguyen@genghiskhanh was recruited to oversee the kitchen and created a menu which focuses on Indonesian, Malaysian and Vietnamese cuisines. That suggests a dining experience with rich, bold flavoursand some less known Australian produce, made and presented with modern cooking techniques. --- The Sunda kind of food Imagine Vegemite curry with crispy roti, cured kangaroo tartare that combines elements of Thai-style larb with a Vietnamese bò tái chanh (rare beef salad with lime dressing), or Chef @genghiskhanh’s new take on the Indonesian specialty otak otak with spiced crab, finger lime, chilli and homemade puffed rice crackers and more innovative combinations on the menu! The menuis designed to be shared either on the long communal tables situated on the ground floor, or the individual tables on the mezzanine level. six bar seats provide a front-row seat to the action in the kitchen. @Sunda_dining is closed for a Christmas break, but will reopen for dinner service on the 15th of January, 2019. #newplace #melbournerestaurant See more

11.01.2022 Can you imagine walking down in such a bright, modern, and mall-looking fish market??? #SydneyFishMarket #ExcitingSydney #TomorrowsSydney #welovesydney

08.01.2022 #EatDrinkDesignAwards2018 Best Restaurant Design | Commendation Fonda Bondi @fondamexican... Apart from the winners in this year’s awards, the commendations are all worth a visit whether for a beautiful photo or a little admiration for its design. --- Mi casa Su casa Fonda was founded in 2011 by two mates - Tim McDonald and Dave Youl. Tim was a lawyerand Dave was a fireman(who would have thought?!) when they both set off to Mexico to develop the concept and get inspiration from the fondas all over Mexico. Fonda is a home that a family has opened to the local community as a restaurant, serving delicious and simple food that is made with lovein Mexico. --- Fonda’s vision The vision was to develop a menu of Mexican street food dishes designed to share, utilising the quality, freshness and variety ofAustralian produce. Not only they put heart in their food, they are also committed to building a hospitality team with a positive and engaging culture #bondi #australianarchitecture #StudioEsteta See more

08.01.2022 #Opening Barn @barnbybiota --- 2 Nights per Month... James Viles, owner of BIOTA @biotadining (one of Australia's most-adored regional restaurants), is launching one of his new ideas- Barn @barnbybiota in January 2019. Located in East Kangaloon, at Wildwood Hill on 100 acres of fertile pastures, about 25mins from Bowral, Barn will hold a series of dinners each month using only what we source fromlocal growers and farmers who inspire us and share the same core values. --- Local focused The menu will consist of those ingredients best that day, that week and that month; sourced from the property itself or neighbours' backyards, transformed into delightful dishes by head chef Ryan Kovac, who's worked extensively with Viles. A true focus on bothplant and animal lifewill be part of our cooking process. --- More than a Restaurant experience Barn asks diners to arrive at 4pm for the full dining experience- a tour of the property in the company of owners Louise and John Keats, followed by yabby fishing and drinks a spot of yabby fishing and drinks around a stone outdoor fire pit Staying overnight at the property is also available. A luxurious loft which can be booked through Airbnb and is open for reservations right now Sounds more like asummer get-away than just going for a dinner, isn’t it? #newplace #excitingsydney See more

08.01.2022 #PâtisserieDuJour Vanilla cream | White chocolate | Mountain pepper | Strawberry & Anise Myrtle Sorbet ... By Chef Director @ashleypalmerwatts At Dinner by Heston Blumenthal @dinnerbyhb #melbournerestaurant #passionateaboutchefs See more

07.01.2022 #MeetTheChef James Vile @jamesvilesbiota James Viles, one of Australia's most respected young chefs for his commitment to sustainability and his imaginative cooking style.... When James decided to openBitota Dining @biotadining, he was determined to create a dining destination which support both local farmers and growers --- As a Chef James began his culinary journey at a very young age. Starting at The Schoolhouse in the Southern Highlands where he grew up, James received the accolade of being one of the youngest chefs ever awarded a @SydneyMorningHerald Chef’s Hat He was only 23. A great chef is usually well-travelled, for the food experience in different culture, flavour pairing and ingredients usage. James went overseas and worked for a number of years to gain experience in the kitchens of some of the world’s best chefs- such as two-star Michelin Chef Hans Haas of Tantris @ restauranttantris in Munich and Alain Ducasse at Spoon in Hong Kong. You might have also seen James on Channel 7’s Weekend Sunrise, and co-hosting with Lyndey Milan on Channel Nine’s cooking show Fresh. --- More praises James’ food is produce and technique driven with a close affiliation to nature. Biota Dining opened its door in 2011 and the covered chef hatwas awarded within their 1st year of business, and the 2nd one in 2012. The environmentally friendly focus led them to the Sustainability Award for their commitment to using sustainable practices, growing much of its ingredients and sourcing its produce ethically. #regionalrestaurant #pasionateaboutchef

07.01.2022 #Opening Mya Tiger @hotelesplanadestkilda --- Modern Take on the Traditions... There are @ms.gssydney, @spice.temple and @mr.wongsydney in Sydneyfor those modern Chinese/asian food lovers, and you’ll also have a go to spot when you visit Melbourne! Situating in the newly renovated St Kilda's Hotel Esplanade (The Espy) @hotelesplanadestkilda, #MyaTiger has JUST opened this week! The restaurant overlooks the water, featuring one of the most well-known Chinese cuisine- Cantonese. --- Eat & Drink with Mya Tiger Head Chef Sarah Chan, who formerly worked at Longrain@longrainrestaurant whipped up a playful menu with The Espy’s executive chefAsh Hicks @ashlyhicks. You’ll find classic Baos with either crispy porkor roast duck, dumplings, XO pippies, and snacks such as sesame prawn toastor cumin lamb spring rolls. Cocktailsare created by Group Bars Manager Kevin Peters after a close work with the head chef Sarah. Rum and coke is ordinary, but with Chinese five-spice at Mya Tiger; wine lovers would have light reds and dry whites, to pair easily with the flavours. #mordentwist #cantoneseinspired #Stkilda #Melbournerestaurant See more

06.01.2022 #DishDuJour Raw sea bream | Cincalok | Ginger | Broadbean By Chef Thi Le... At Anchovy #Practicemakesperfection #embraceyourpassion

06.01.2022 #Opening - Shuk Elizabeth Bay SHUK Following Sydney food scene is like going on a world tour. We’ve spoken of Sri Lankan, Indian, Italian, Eastern European, Eastern Mediterranean, and this time we present you a taste of Israel!... --- Shuk, market place in Hebrew @Shukbondi was founded by Erez Beker, Yoni Kalfus, and Ariel Hefer after years of working in the hospitality industry. They are passionate about sharing the traditional dishes they grew up on back home-Israel, and wanted to bring them to life in Australia. Israeli cuisine itself can be considered as one big melting pot, with food coming from a variety of cultures that migrated to the country from 130 different countries in the past 50 years. The menu is directly influenced by Arabic, Turkish, Middle Eastern and Mediterranean cuisines. --- Shuk at any time of the day Shuk Elizabeth will be open 7 days a week for breakfast and lunch, and for dinner Thursday through Sunday. Serving both traditional breakfast dishes and Israeli home food. We can expect to see the existing Shuk favourites like the baked egg shakshuka for brekkie and the eight-hour slow-cooked lamb and hummus platter for lunch while head chef German Sanchez adding in new dishes that put personal touches on time-honoured family recipes. #newopening #multicultural #vegan #israelicuisine See more

06.01.2022 Job Opportunity - Chef de Partie No more long train/bus ride! You can drive to work with free on-site parking. Apply now or Tag your friend who is an experienced, and specialized in Italian cuisine ... This position is for chefs with full working rights in Sydney only Contact us or send your resume at [email protected] #chefdepartie #job #passionateaboutchefs See more

05.01.2022 #MeetTheChef Anthony Lui Flower Drum Restaurant Melbourne --- Where Life Takes You... Chef Anthony Luiwas born in Foshan, China in 1947. He followed his father’s step, left his hometown to work in Hong Kongas a chef at the age of 15. After his 4 year apprenticeship with his father and worked in various other restaurants, Anthony becamethe Head Chef in 1972 at Kam Fai restaurant where his work had caught the eye of Gilbert Lau, then owner of Flower Drum Restaurant@Flower_Drum. It was Gilber Lauwho enticed Anthony to move himself and his family to Melbourne to take up the position of sous chef in 1981. Chef Anthony was 33. --- Acclaimed @Flower_Drum The Working partnership of Gilbery and Chef Anthony provided Flower Drum with many accolades multiple Restaurant of The Yearby Good Food & Australian Gourmet Traveller, recognised by the S.PellegrinoWorld's 50 Best Restaurantslist from 2002 to 2005. When Flower Drum moved to its current address, Anthony took on the role of Executive Chefwhich he still holds today. --- As the Owner & Chef In 2002, Chef Anthony took over the restaurant with 2 other long serving colleagues. With his son Jason Lui @jaelui joined the team in 2003, together they continue to look after the quality tradition - loyalty and looking after people around you. That included customers, staff and even the suppliers. At Flower Drum, we try to look after our staff as best as we can We’re always grateful for the dedication and time they have given our restaurant. Barney, one of our front-of-house managers, has been with us since the early ’80s. says Chef Anthony --- An ongoing story Chef Anthony regularly goes back to Hong Kong and Chinato keep up with the latest ideas and in search of new or old recipes and approaches to food preparation. My greatest achievement is that I have honed my skills to provide the food that so many people love. It gives me the greatest pleasure to see my guests coming here time and again to enjoy my food. It’s validation for all the hard work and effort I put into everything associated with the restaurant. Chef Anthony Lui #modernchinesecuisine #traditionalcantonesefood #authentic #chefinAustralia See more

05.01.2022 #Opening - Scout Scout Can you imagine enjoying highly unusual cocktails made with native ingredients in the Worlds 50 best bar, at your door step?... - The World’s 50 Best Scout Londonopened in early 2017, this cocktail bar has quickly made it to the top 50 of the world for every ingredient of its cocktails comes from the British Isles and every leftover ingredient (every straggling bit of garnish) goes into their food. Scout Sydney will be sharing space with The Dolphin Hotel in Surry Hills. The two will operate as independent businesses, with separate entries and aesthetics. - Created by the Best The cocktail list is already in the midst of constructing by Scout’s founder-Matt Whiley, the European Bartender of the Year There’s a lot of brilliant Australian produce, says Whiley. I want to focus on who produces it, work with the native products and be respectful of the land that gives us our food. I also want to have fun after all that is what a bar is all about. - Almost the Time A range of small plates will be available served alongside your sophisticated drink, created in collaboration with Icebergs andThe Dolphin Hotel’s head chefMonty Koludrovic! Scout is set to open on 6th of February, and is open to bookings now #newplace #thewolds50bestbars #bartenderoftheyear See more

05.01.2022 #MeetTheChef Thi Le Anchovy Chef Thi LEGourmet Traveller’s Best New Talent and Appetite for Excellence’s Young Restaurateur.... --- Somewhere in between Like most Asian kids, Chef Thi Le’s mother expected her to pursue a career in a better field, such as engineering, architecture, lawyersetc. For no other reason, a better life so life wouldn’t be as hard as their parents’. As a former Vietnamese refugee, Thi’s mom was a brilliant cook, but she was not fond of the idea of her becoming a chef at the beginning. At that time, Thi’s family was the only Southeast Asian family in Blacktown Sydney. She had the chance to dine in Vietnameseand Chineserestaurants in the nieghborhood, and taste Filipino, Turkish and Lebanese food at a very young age in school. --- A design student turned chef Thi was paired up with chef Christine Manfield in apprenticeship programme called Tasting Success. From whom she learned about understanding the complexity of flavours as well as balance. Her restaurant Anchovy@anchovy338 was originally an alternative, as she wanted to open a barbecue chicken shop, yet it’s made the Delicious and Gourmet Traveller’s Top 100 Restaurants and secured a hat in Good Food Guide. #multiculturalAustralia #ModernTraditional See more

05.01.2022 #EatDrinkDesignAwards2018 Best Restaurant Design | Commendation Sunda @sunda_dining... Designed by @kerstin_thompson_architects with @figuregroundarchitecture --- Malaysian, Indonesian and Vietnamese Inspired by the flavours of the region it is named after, SUNDA _ is a modern South East Asian restaurant set amongst the city’s buzzing laneways and theatre precinct. Chef Khanh Nguyen’s menu celebrates the bold and vibrant flavours of South East Asia, drawing on Asian herbs and spices as well as native Australian ingredients. --- The Restaurant Design Celebrating its temporariness, @sunda_dining is a delicate metallic structure occupying the gap between its two brick neighbours on Punch Lane. Demountable and reusable the armature of scaffolding, shrouded with woven metal mesh, creates a street lantern housing intimate dining over two levels complete with the theatre of an open kitchen. More design detail@figuregroundarchitecture @arihatzis #australiasgottalent #multicultural #melbourne See more

04.01.2022 #DishDuJour Asparagus noodles | Scarlet prawn | Desert lime, and all the head juices! ... At Lume Restaurant #restaurantaustralia #visitvictoria See more

04.01.2022 #DishDuJour Tortellini | Fresh peas | Parmigiano |mint ... By Chef Andreas Papadakis @andreas_papadakis At Tipo 00 #barandrestaurant #chefhat #melbournerestaurant

03.01.2022 #EatDrinkDesignAwards2018 The results have finally revealed! Best Hotel Design... Congratulations to Brae Restaurant Accommodation! Designed by Six Degrees Architects @sixdegreesarchitects -A glorious year for Chef Dan Hunter @chefdanhunter After being named Reginal Restaurant of the year twice, Brae @braerestaurant winning the Best Hotel Design is just the cherry on the cake! ---Jury citation The overnight accommodation at Brae complements the homestead restaurant and expands the hospitality offering for diners. The rooms are approachable, authentic, handcrafted and personal in scale. The jury is impressed by the pleasing balance of the humble and luxurious, the hard and soft, the new and the timeless. See the full citation on Eat-DrinkDesign.com #checktheirinstagram #interiordesign #australiantalent See more

02.01.2022 #MeetTheChef Paul Carmichael Momofuku Seibo at The Star 3rd of Top 100 Australian restaurants... 3 star & 2nd place in @gourmettraveller restaurant awards. --- CaribbeanNYCSydney Originally from the island of Barbados, New York is where Paul worked in a number of renowned kitchens including wd~50, Asiate and Aquavit. Momofuku was no stranger to him back then. As the executive chef of Momofuku Má Pêche for four years, Paul earned plenty of accolades along the way. He moved once again to the other side of the world and joined Sydney’s Momofuku Seibo in 2015. --- Roots Cooking his first dish-bacon and eggs at the age of 3, Paul draws a lot of his inspiration from his childhood. The experience of him helping his grandma for the Saturday food sales, family feast on Sundays and the functions his mom did for the church and needed onesetc. It is the generosityand family food that continue to fuel Carmichael’s approach to food. --- Momofuku Seiobo "The reason why I cook food influenced heavily by where I’m from is that I don’t want that stuff to be lost." The transition of food served in Seiobo was obvious. From not exactly sure what he was going to cook when he accepted the offer, to experimenting with the quality of tropical Australian ingredients, finally came the new Seibo. #chefPaulCarmichael #momofukuseiobo #thestar #sydneyrestaurant #kyliejavierashton #caribbean See more

02.01.2022 #Opening Malt & Juniper @malt_n_juniper, A bar or a café? ---A Weekday-Only Café... Joining the7ambusiness on Peel Street, barista Jason Barber was recruited to take charge of Malt & Juniper’s week-day-only café service. Apart from the unusual business schedule, another thing is that there’s no kitchen, which means simple snacks only: overnight oats and granola, vegan sausage roll, frittatas and frittersbut they do have the café classic-almond croissants! Lunch? BYO or order UberEats Barber says. --- A real Bar No doubt! From 4 pm, the full drink menu replaces the slightly smaller day drinks menu. Run by the clever minds behind Alfred’s@alfreds_bar, Malt & Juniper is the owners-Scott Quick and Matt Holding’s second bar on Peel street, featuring malt whiskey and juniper gin. When Malt & Juniper opened in winter, the first drink co-owner Matt Holding served was a 27-year-old Laphroaig a rare Islay single malt Scotch whisky with a peaty/smoky flavour. --- Gin, whisky and more The gin and whiskey lists both run long, covers national and international label, regions and stretching into the not-so-attainable options-Japanese whiskeys. A cocktail listcentred on gin and whiskey with seasonal twists on old classics and high quality boilermakers that are meant to be savoured. Also, the bar has just been awarded theBest Bar Design this year! #newplace #maltnjuniper #smallbar #adelaideandwine #adelaidebar See more

02.01.2022 Eat-Drink-Design Awards 2018 Best Bar Design Congratulations to Malt Malt & Juniper and the designer Sans Arc Studio!... - Winning from Adelaide @malt_n_juniper joined Peel street Adelaide early this year and has quickly becomegin and whiskey lovers’ go-to bar for its vast offering on these spirits. Scott Quick and Matt Holding, who are also the owners of Alfred's Barwhich is only a few steps away from Malt & Juniper, have worked with each other since Alfred’s and agreed on the concept driven by Matt, serving some local products but without regional focus, from reinventing brand to a Yamazaki 18-year-old Mazunara. Certainly a bar for those seeking rare territory to explore ---Jury citation Though intimate, the space feels convivial and a pleasing interplay of expanse and cosiness is expressed, for example, in the theatre of a sliding bar ladder that creates verticality or the secluded high-backed booths. A sense of welcome is crucial to successful bar design and the jury felt a friendly feel would persist whether the bar was populated or quiet. Full citation on https://eat-drink-design.com/ #australiasgottalent #TimetoVisitAdelaide

01.01.2022 #PâtisserieDuJour Santa’s Elf Santa’s Belly Dark chocolate mousse | Cherry compote | Morello cherry cream | Caramelised puff pastry | Crumble base | Chocolate sponge... Holiday edition at Luxbite @luxbite @Glen_Yeo #Xmas2018 #melbournedessert See more

01.01.2022 #DishDuJour Beef | Rainbow Chard | Roasted onion | Smoked potato ... By Doot Doot Doot At Jackalope Mornington Peninsula #MorningtonPeninsula #restaurantaustralia #visitvictoria #australiancuisine See more

01.01.2022 #DishDuJour Bush tomato rice | Smoked salmon roe | Whipped coconut | Sweet fish sauce | Coriander ... By Chef @genghiskhanh At Sunda @sunda_dining #melbournerestaurants #caviar #southeastasian #chefconnect See more

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