Serving Up ‘Restaurant Australia’ Around the World

Later this month sees the international roll-out of Tourism Australia’s ‘Restaurant Australia’ campaign gather momentum with high profile launch events taking place across the world, including the United Kingdom, Singapore, Korea and Hong Kong.

Australia’s top chefs, freshest produce and finest wines will play starring roles in the launches and the ongoing campaign activity which, once fully rolled out, will target visitors from 17 of Australia key overseas tourism markets.

The UK launch will see Australia House in London transformed into a ‘pop-up’ restaurant where each evening, for six consecutive nights (22 to 27 September), a renowned Australian chef will treat diners to a delicious meal inspired by their own memories of holidaying in Australia.

The six Australian chefs – each representing a different state or territory – are Maggie Beer (representing South Australia), Skye Gyngell (NSW), Luke Rayment (Queensland), Matt Stone (WA), Shannon Bennett (Victoria)and Rachel O’Sullivan (Northern Territory).

The UK event is being organised in partnership with the state and territory tourism offices, Wine Australia and leading Australian food producers. Twenty-nine different premium Australian wines, each available in the UK, have been donated by Wine Australia and will be served during the week.

The Korea launch of Restaurant Australia takes place on September 23 in Seoul with up to 100 VIP guests, trade and media attending an outdoor event at the Australian Ambassador’s residence. Amongst those attending will be Mr Gwang-Ho Choi, the Australian-educated winner of Korea Master Chef.

The Singapore launch (26 September) will focus on Tasmanian seafood and involve Tetsuya Wakuda, an internationally renowned chef with strong culinary connections to Australia, cooking up a ‘Tasmania Seafood Seduction’ meal at his Waku Ghin restaurant at Marina Bay Sands.

One of Tasmania’s most well-known and award-winning tourism operators, Rob Pennicott, will also attend the Singapore launch.

Rob and his family operate a number of award-winning tours showcasing Tasmania, including a sea cruise where guests catch and then eat a delicious seafood feast which is accompanied with gourmet local produce and Tasmanian wines, boutique beers, ciders and juices.

The centrepiece of a week of ‘Restaurant Australia’ activity to support the Hong Kong launch, which took place last week, was an Aussie-inspired ‘long table’ lunch for 100 VIP guests and media prepared by renowned Australian chefs Ben O’Donohue and Eddie Cofie at popular harbour-front restaurant, Alfresco Lane.

Tourism Australia Managing Director, John O’Sullivan, said Australia’s people, produce and place sat at the heart of its ‘Restaurant Australia’ campaign, as a way to demonstrate the country’s world class food and wine experiences to the world.

“Our aim is to demonstrate Australia’s culinary credentials on a global stage, and what better way to do it than harnessing our country’s best chefs, freshest produce and finest wines, all served up in the most iconic of Australian venues overseas,” he said.

Further information about the campaign strategy is available at http://www.tourism.australia.com/restaurantaustralia.

Sydney to open – City Farm Project

The City of Sydney’s plans to develop a working farm in the heart of the city have been backed by gardening and agricultural experts and community groups.

The City Farm, located in Sydney Park will provide farmers markets with fresh, locally-produced food, an urban fruit-filled orchard and sustainable educational programs.

Television gardening expert Costa Georgiadis congratulated the City on a fantastic initiative that will transform people’s understanding of local food production.

“This is one of the best developments to happen in Sydney in decades – every city should have a City Farm,” Costa said.

“This farm will be a legacy that will help reconnect people with local and seasonal food. It will become a well-loved place to understand how to grow food, cook it, preserve it and then share it in the heart of a thriving community.  I’m on board this tractor for the long haul.”

Local landscape architect, Belinda Dods, said the City Farm would open up great opportunities for residents of all ages in the city.

“It’s so important for people to learn about the seasonality of food so this is a really great opportunity for hands-on learning in the heart of the city,” Ms Dods said.

President of Sydney City Farm Community Group Katy Svalbe said there is over 1,500 supporters for the City Farm on their mailing list, and around 2,000 more on social media.

“The Sydney Farm Community Group promotes the establishment of city farms for a green and sustainable future in urban Sydney,” she said.

“We support the establishment of a City Farm in Sydney Park and congratulate City of Sydney on the steps taken so far towards achieving the goal.”

Georgie Pollard is the owner of local café Concrete Coffee and said the City Farm would be a fantastic source for fresh, seasonal organic produce for businesses in the area.

“We buy local for several reasons – local producers are people you can get to know, and out of that relationship you get an understanding of the care that they put into their product,” Ms Pollard said.

“A City Farm will play a vital role in educating the community about the importance of locally grown food as well as supplying fresh fruit and vegies for local café owners like us.”

Brian Jones from the University of Sydney’s faculty of agriculture and environment said a community-oriented City Farm would be a real asset for Sydney Park and a valuable educational resource.

“The primary objective of the City Farm is to teach children and citizens about the challenges, realities and opportunities of food production,” he said.

“The City Farm will be a valuable educational resource to build community appreciation and understanding of the importance of agriculture. We look forward to working with the City Farm in the future.”

Murray Wilton from the Royal Agriculture Society of NSW said they fully support the City Farm which will play a vital role in agricultural education.

“Once children are engaged and focused on agriculture, they’re encouraged to investigate and become more aware of the industry.” Mr Wilton said.

“The Royal Agriculture Society of NSW aligns ourselves with selected organisations that will benefit agricultural education, and we believe the City Farm will do that.”

Lord Mayor Clover Moore said the inner-city farm – allowing city folk the chance to step into country life – would cater for dozens of educational, community and cultural activities.

“We’ve worked closely with the community to develop this vision for a place where city people can engage with local and global ecological challenges in beautiful Sydney Park,” the Lord Mayor said.

“The City Farm has huge social, community and environmental benefits, offering our inner-city residents a taste of life on a farm, a place to forge new friendships, and the opportunity to learn more about how food is produced.

“With more people than ever living in the inner city and choosing to raise families here, the City Farm will be an important place for people to see where their food comes from – as well as the chance to grow their own – and find out more about living sustainably.”

Based at Sydney Park in St Peters, the City Farm will include:

– Gardens and an orchard producing fresh fruit and vegetables annually;

– A weekly organic farmers’ market;

– Composting and waste management programs;

– Regular sustainable lifestyle training and educational classes, and;

– Community volunteering opportunities.

The farm will initially be managed by the City of Sydney before becoming a not-for-profit community enterprise in the medium term.

For more information about City Farm, visit cityofsydney.nsw.gov.au/city-farm.

To sign up for regular City Farm updates, visit cityofsydney.nsw.gov.au/ city-farm.

Marble Bar at the Hilton Sydney- Celebrating the Revival of an Iconic Classic…

Now in its 121st year, Marble Bar epitomises the opulent style of the long-forgotten Victorian era. The ornate venue features two vintage oversized mahogany bars, fourteen original Edwardian paintings, and elaborate plaster ceiling and, of course, over 100 tonnes of the world’s finest marble. Staying true to the historic space, the team at Marble Bar has personally curated a classic yet unique overall offering that is sure to please even the most discerning of patrons.

“Marble Bar truly is one of Sydney’s finest and most unique venues. We’re excited about the new direction that the bar is taking and are proud to offer an elegant space that is teamed with excellent service and an enviable food and beverage offering.” – says Hilton Sydney Hotel Manager, Felix Busch

The impeccably crafted cocktail list pays homage to all of the quintessential favorites of our time. From a perfectly balanced Martini to a refreshing Mint Julep, the recently developed list has everything you would come to expect from this world class venue.

Following suit, the menu has also raised the proverbial bar offering a stylish selection of savory treats. From delicious house marinated olives to mouthwatering mozzarella and parmesan arancini with preserved lemon mayonnaise, the dishes are ideal for sharing.

In keeping with the already solid reputation that Marble Bar has earned as one of Sydney’s premier live music venues, October will see a rotating roster of some of the country’s most talented and sought after bands taking to the stage. For a full line up, head to http://www.marblebarsydney.com.au

ABOUT MARBLE BAR

Tucked underneath the Hilton Sydney like a secret den, the landmark Marble Bar is a musical hub in the heart of the city. It’s a stylish setting to enjoy live artists in decadent

Victorian surrounds, whilst sampling premium beers, fine wine and classic cocktails. Built in 1893 Marble Bars opulent furnishings have been influenced by 15th Century Italian Renaissance features 35 different varieties of Italian, Belgian and African marble as well as stained glass doors and ceilings, ornate carved bars of mahogany and a gallery of 14 Julian Ashton paintings valued at an estimated $1.6 million AUD. Loved by generations past and present, Marble Bar is a completely unique Sydney spot, as experienced by Liza Minnelli, Wyclef Jean, Eve, Kelly Rowland, Mischa Barton, Ewan McGregor, Adam Lambert and Slash who have all partied amongst its breathtaking and original marble features.

Marble Bar, Underground, 488 George Street, Sydney NSW 2000, Australia

T: (02) 9265 6072 / E: drink@marblebarsydney.com.au / W: http://www.marblebarsydney.com.au

Facebook: http://www.facebook.com/marblebarsydney

Arajilla – A Culinary Retreat for the Tastebuds

Nestled beneath the Kentia Palms and Banyan Forest of World Heritage listed Lord Howe Island is Australia’s prestigious luxury escape, Arajilla Retreat. The stunning retreat is a sanctuary of relaxation, treating guests with an experience to be truly rejuvenated by the island’s natural beauty, all while invigorating their tastes buds with Arajilla Restaurant’s unique sumptuous offerings.

From the freshly caught seafood from the surrounding pristine waters to local island ingredients, the true essence of Lord Howe Island is captured and reflected in every dish at the Arajilla restaurant. Local fish such as the Lord Howe Kingfish, Yellowfin Tuna and Wahoo feature strongly, while the menu changes frequently to showcase the season’s latest delights.

Looking over the breathtaking scenery at sunset, guests are welcomed to enjoy pre-dinner aperitifs and canapés at the retreat’s casual yet elegant lounge before jumping into an authentic island foodie adventure.

Gastronomical talent and head chef, Dennis Tierney, cherishes the privilege to work with such fine Australian produce to create custom contemporary and sophisticated dishes that surprises the taste palettes of even the elite.

The restaurant offers an extensive list of Australian and New Zealand wines to accompany every mouthful and each meal is a definitive statement that Arajilla is fast becoming Australia’s ‘foodie’ escape of choice. While the resort draws on the allure of the island to revitalise one’s mind, body and soul, Arajilla creates food to transport its guests to an exclusive yet exciting culinary destination.

Lord Howe Island’s Arajilla restaurant is an emerging culinary gem in the South Pacific and is unquestionably a retreat for all the human senses.