September 15th, 2009 tanner
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NuNu’s at Palm Cove – Best Breakfast in Queensland
39 winners were announced at the 2009 Restaurant & Catering Queensland HOSTPLUS State Awards for Excellence. Queenslandâs largest hospitality and tourism awards highlighted the Industryâs finest within the state at the Awards for Excellence presentation night dinner Hillstone St Lucia.
Five hundred hospitality professionals came together, travelling from Port Douglas in the North to Coolangatta in the South and out to St George in the West. All six regions came together to celebrate the culinary diversity of the state and to see who the top performers were for 2009.
 Early in the night Michel Flores from Townsville was honoured for his contribution to the industry and presented with the 2009 Queensland Lifetime Achiever Award.
Then the credits rolled to announce; Brisbaneâs Mons Ban Sabai Thai Garden Restaurant, Queenslandâs Best BYO Restaurant and Best Thai Restaurant.
Brisbane proved they are home to the Best Seafood Restaurant with Lure Seafood Restaurant at The Coro (Milton), the Best Pizza Restaurant with Sugo Mi (Bulimba), Best European Restaurant, Câest Bon (Woolloongabba), Best Coffee Shop/ Tea Room, High Societea (Clayfield), Best Café Restaurant, Boroughs Café Wine Bar ( Sandgate), Best Chinese Restaurant, Enjoy Inn (Fortitude Valley) Best Italian Restaurant , Bar Alto (New Farm) and Best Fine Dining Restaurant, Gianniâs Restaurant (CBD).
Brisbane Restaurateur John Kilroyâs new Jellyfish Restaurant (CBD) picked up Best New and Best Specialty Cuisine Restaurant while Cha Cha Char (CBD) regained its title as Queenslandâs Best Steak Restaurant.
The Sunshine Coastâs Wasabi Restaurant won Best Asian Restaurant (Noosa Sound), Rocco Noosa (Noosa) Best Entertainment Restaurant, Lindoniâs Ristorante Italiano (Noosa) Best Alfresco Dining Restaurant, Blue Ginger (Noosaville) Best Informal Dining Restaurant and Best Indian Restaurant was India Today Restaurant (Caloundra).
The Gold Coast saw Chill on Tedder (Main Beach) win Best Chef Owner Restaurant, the Watermark Hotel & Spa Gold Coast- Waves Restaurant won Best Casual Dining Buffet Restaurant and the Gold Coast Arts Centre was awarded Best Venue Caterer 2009.
Nu Nu Restaurant (Palm Cove) was awarded Queenslandâs Best Breakfast Restaurant, The Beach House (Hamilton Island) was awarded Best Tourism Restaurant whilst Capers at the Beach Bar/Grill (Airlie Beach) won Best Professional Development under 100 Staff.
Best Institutional Caterer was QR Catering Unit, Lifestyle Chef won Best Site Caterer and Best Event Caterer was given to Spotless at Indy.
Brisbane Convention and Exhibition Centre received top accolades with both Best Function/Convention Centre Caterer and Caterer of the Year 2009.
The supreme Restaurant of the Year title belongs to Philip Johnsonâs Brisbane Restaurant Eâcco Bistro. Eâcco was also named Queenslandâs Best Contemporary Australian Restaurant.
The crowned winners from Queensland will now compete in the Restaurant & Catering Savour Australia National Awards for Excellence to be hosted in Canberra. The prestigious national awards evening will be held on the 19th of October and the winners will be announced at a presentation dinner at Parliament House.
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September 15th, 2009 tanner
Three celebrity chefs, three new celebrity inspired event menus. Hilton Hotels Australasia has launched the latest concept in event catering “Celebrity Inspired Events Menus”. The menus, which have been created by Hilton’s award winning chefs Luke Mangan, Simon Bryant and Ramon Freixa, will establish a new standard in event catering by offering seasonal produce and seamless delivery, creating consistent event catering standards with celebrity chef designed event menus available at eight Hilton Hotels in Australia and New Zealand.
Hilton Hotels Australasia Celebrity Inspired Event Menus are now available at Hilton throughout Australia and New Zealand. Contact details for each hotel can be found at www.hilton.com
For more information: click here
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September 15th, 2009 tanner
Two outstanding Brisbane Restaurants gave Sydney and Melbourne a nudge in the Australian Gourmet Traveller 2010 Restaurant Guide, when recently awarded Paddington’s Montrachet and Surfers Paradise’s Absynthe two coveted chef hats.
The modern French cuisine at Absynthe in the Q1 Tower came in at 37th place on the Gourmet Traveller’s Top Restaurant 100 list, while Montrachet ranked 47th.
They ranked ahead of E’cco Bistro on Boundary Street and Restaurant Two, overlooking the City Botanical Gardens.
Brisbane newcomer, The Buffalo Club, in Fortitude Valley has been recognised for Best New Talent, awarded to chef Ryan Squires who honed his culinary skills in world-renowned restaurants including The French Laundry in California and Per Se in New York, joined The Buffalo Club when it opened on Wickham Street in February.
Queensland’s 1889 Enoteca, Alchemy and Wasabi scored one-star restaurants.
With the arrival of Alchemy and Aria next year it is going to be very competitive in Brisbane.
Melbourne’s Bistro Guillaume, at the Crown Entertainment Complex run by star Sydney chef Guillaume Brahimi, won the New Restaurant of the Year title.
Another Victorian restaurant, the Royal Mail Hotel in Dunkeld, won the Regional Restaurant of the Year award, and Melbourne’s modern fine-diner Vue de Monde was awarded Gourmet Traveller’s top rating of three stars – the only restaurant outside Sydney to do so.
The national awards’ most coveted gong, Restaurant of the Year, was snared by Sydney’s exclusive harbourside restaurant Quay.
Restaurant of the year 2010: Quay, Sydney
Best new talent 2010: Ryan Squires, The Buffalo Club, Brisbane
New restaurant of the year 2010: Rockpool Bar & Grill, Sydney
Outstanding contribution to the industry 2010: Leo Schofield, restaurant critic
Sommelier of the year 2010: Kjell Ove Almeland, Jackson’s, Perth
Bar of the year 2010: Gerald’s Bar, Melbourne
Maitre d’ of the year 2010: Tom Sykes, Rockpool Bar & Grill, Sydney
Regional restaurant of the year 2010: Royal Mail Hotel, Dunkeld, Victoria
Wine list of the year 2010: Rockpool Bar & Grill, Sydney
For full details of all Australian restaurants, pick up your copy of the Gourmet Traveller at the newsagent
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September 15th, 2009 tanner
25th annual Good Food Guide Awards
Peter Gilmore’s harbourside eatery Quay claimed the Sydney Restaurant of the Year title at the 25th annual Good Food Guide Awards earlier this month.
Quay is on a winning streak with Australia’s major restaurant awards for the second year in a row. Last year, they claimed the Gourmet Traveller Australian Restaurant of the Year prize, Good Food Guide Sydney Restaurant of the Year and Restaurant and Catering Association’s national award. They have claimed the first two again this year, with the Restaurant and Catering Sydney award to be announced later this month – closely followed by the national announcement in October. It was Quay’s fourth win in the past seven years.
Six restaurants received three-hat recognition; Bilson’s, est, Marque, Pier, Quay and Tetsuya’s.
Other major winners were Mark Best of Marque, who claimed the title of Chef of the Year, while Neil Perry’s Rockpool Bar & Grill took out the Best New Restaurant category and claimed two hats. Darley’s, located in Katoomba, received recognition as the Best Regional Restaurant.
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September 15th, 2009 tanner
Internationally renowned celebrity chef, Luke Mangan, will be taking his culinary expertise to sea with the launch of a signature restaurant, Salt Grill by Luke Mangan.
This restaurant will be on P&O Cruises’ latest superliner Pacific Jewel, due to call Sydney her new homeport from December 12 this year. Salt Grill by Luke Mangan will provide an exclusive dining experience on this superliner. The charge for this new alternate dining room will be around $30 per person.
This is the first time an Australian chef has been brought onboard a cruise ship a to exceed the expectations of passengers.
Trained in French cuisine, Luke Mangan said he was excited to take his love for cooking to sea on Pacific Jewel.
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September 15th, 2009 tanner
British chef Rick Stein will open his Australia restaurant on October 1 at Bannisters in Mollymook luxury lodge, on the south coast of NSW.
Rick Stein at Bannisters will feature a menu that will draw on local produce and Stein’s signature ingredient, seafood.
“Ever since a memorable weekend eating Pambula oysters and flathead in Merimbula in the 1960s I’ve had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head,” Stein said.
“So when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple.”
Stein will divide his time between Australia, Cornwall and filming his cooking shows around the globe.
Bannisters was just awarded South Coast Restaurant of the Year 2009 and Winner Restaurant in Resort 2009 – awarded by Restaurant and Catering NSW.
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September 15th, 2009 tanner
If you dine at the NEW Ariaâs overlooking the Storey Bridge in Brisbane, you will notice the change of colours of the Aria Sydney blue logo to the Brisbane Maroon logo; a welcoming sign for Queenslanders. Â
The much anticipated opening of this 140-seat venue that offers private dining for up to forty and striking river views has not been a disappointment.
Mercedes Benz leather wall lining and wood panelling oozes luxury with its muted earthy tones and club ambiance.  It was Mattâs absolute strive for perfection with the kitchen design that stalled the opening date; it had to be right from day oneâ¦.and it was.
Check out the website at http://www.ariarestaurant.com/
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September 15th, 2009 tanner
What makes a great cafe? Perhaps it’s the fantastic food, a lively atmosphere, or a barista who makes coffee just the way you like it. Delicious magazine’s Cafe Awards search is on to find Australia’s favourite.
Now in its third year, the delicious. Cafe Awards celebrate Australia’s vibrant cafe scene, from boutique coffee roasters and artisan bakers to relaxed beachside eateries and family-run institutions.
“Cafes are such an essential part of the Australian lifestyle, and the thousands of votes that came flooding in for the 2008 awards showed just how passionate everyone is about their favourite cafe,” says delicious. editor Kylie Walker.
delicious. asks readers to nominate their favourite foodie haunt by visiting: deliciouscafeawards.com.au and writing a short review on their top pick.
Winning cafes
The winning cafe will be announced in the February 2010 issue of delicious, with an exclusive recipe feature, plus a round-up of stand-out cafes in each state.
Last year, Melbourne took out the top prize, with Generic Viagra Alphington cafe APTE named Australia’s favourite.
APTE was closely followed by cafes around the country, including A Bite To Eat, A Drink As Well in
the ACT and Bertoni Casalinga in NSW (both for the second year running), Watertank Cafe in the Northern Territory, Queensland’s Gunshop Cafe, South Australia’s Taylor Blend, Villino Espresso in Tasmania, and Boucla in Western Australia.
Reader prizes
Plus, this year’s best review and 20 runners-up will share in $10,000 worth of prizes. The winning review will receive a trip for two to Wellington, New Zealand’s cafe capital, flying Air New Zealand and staying five nights in the city centre. Runners-up will each win a tea and coffee pack, including quality products from Bodum and Madame Flavour, valued at more than $400.
Cafe owners can request a specially designed Cafe Awards kit to display to customers by contacting Tobi Cornwell on (02) 8062 2452.
All the information can be found in the September 2009 issue of delicious.
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August 20th, 2009 tanner
SpiceZ Curry Kits
Designed to take you on a journey into this exotic world of spices, SpiceZ Sri Lankan Curry Kits offers all the dry flavouring herbs, seeds and carefully blended spice to create authentic Sri Lankan Curries.
The kits include an easy step by step recipe but leaves room for you to add your own unique touch. In this way you can tailor the recipe to suit your own tastes. A Spicez Curry kit is the best way to say you made it yourself! Because you have to add the fresh ingredients it gives you the opportunity to use the best local produce available.
These beautifully packaged Spicez Curry Kits are a sensational convenience ingredient base that are 100% natural, no artificial colours, flavours or preservatives, gluten free and n MSG or fillers.
Besides the Curry Kits, SpiceZ also sell all the hard to find ingredients used in Sri Lankan, Indian and Middle eastern cookery. Some of the more popular products are Harissa, Za’atar, Dukkah, and a Kaffir Lime and Birdseye chilli salt. We also sell roasted individual spices such as Cumin and Coriander and a beautiful Dark Roasted Sri Lankan Curry powder which includes curry leaves and Rampe.
For the full story ….spicez
For product information, go to …gourmet-foods/sugar-spice-all-things-nice/
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August 19th, 2009 tanner
E’cco Bistro was named Restaurant of the Year and Best Contemporary Australian Restaurant at the Restaurant and Catering Queensland Brisbane Awards for Excellence, whilst the Brisbane Convention and Exhibition Centre picked up the award for Caterer of the Year. Held at Brisbane’s Sofitel Hotel, more than 500 guests of the 50-one electronic cigarette hospitality industry gathered for the awards.
In other key awards Jellyfish Restaurant won the Best New Restaurant and also Best Specialty Cuisine Restaurant, while Best Fine Dining restaurant was Gianni’s Restaurant.
If you are looking for somewhere to dine in the Brisbane area, here’s the full list of winners: rca-brisbane-awards
http://www.rcq.org.au/
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