News from Venues, events, http://www.bestvenues.com.au/ The Concert Hall Northern Foyer is now available for hire for your Christmas cocktail reception or end of year gala dinner from Monday 12th – Friday 16th December 2011. This sought after venue is located under the larger sail of the Sydney Opera House with direct Harbour Views. Accommodating up to 200 guests for a gala dinner on the granite level, or up to a total of 1000 guests for a cocktail reception. Cocktail packages from $100.00 per person and dinner packages from $150.00 per person plus venue hire. Call today as these dates will sell out quickly http://www.bestvenues.com.au/News/opera-house-christmas/default.aspx Business Events Cairns & Great Barrier Reef, in collaboration with Virgin Australia and selected hotels and resorts in Cairns, Palm Cove and Port Douglas have launched the “Meet, Meet, Free!” campaign. Residential meetings of three nights or longer will receive the final nights’ accommodation free - for all delegates. Virgin Australia is also offering special group airfares from Melbourne, Sydney, Brisbane and Auckland. For further information call 61 7 4015 1239 http://www.bestvenues.com.au/News/conferences_Australia/default.aspx Looking for more than the perfect venue for your next event? At Sheraton Noosa Resort & Spa, you can meet in the heart of Noosa and reward yourself or your delegates with Reward Choices. Choose from either: *A two-night Noosa Indulgence Package including daily breakfast and a spa experience for two; or *Complimentary upgrade to a personalized AQUA Day Spa Morning Tea or Afternoon Tea break; or *Triple Starwood Preferred Planner Points Special conference rates start from $220.00 per room per night. http://www.bestvenues.com.au/News/gold_coast_corporate_events/default.aspx Sofitel Gold Coast's signature dining concept Room81 has just been announced as the national 'Tourism Restaurant' winner at the Savour Australia Restaurant & Catering Awards for Excellence. The European inspired restaurant, located lobby level of the luxurious Sofitel Gold Coast Broadbeach, was awarded four wins and two honourable mentions at the state finals held at Jupiters Casino in September. Room81 then progressed to the state finals in the category of Tourism Restaurant; competing against the likes of Sydney Tower, Jacobs Creek Restaurant and Ritual Restaurant at Nelson Bay. "We are thrilled to have been awarded the national Tourism Restaurant winner", says Sofitel Gold Coast's General Manager, Marcus Hanna. "This year we have welcomed several key additions to our Food & Beverage team. We had Executive Chef Bill Magno join us from Pullman Sydney Olympic Park, Chef de Cuisine Michael Crosbie take the reins at Room81 and Reto Leutenegger appointed as Executive Assistant Manager I/C Food & Beverage. The team has worked tirelessly to perfect our restaurant offering, so it is an honour to receive this outstanding recognition", adds Hanna. Room81 is currently preparing for a sold out Melbourne Cup event next week and looks forward to it's signature New Year's Eve celebration titled 'A French Cabaret Affair' in December. Located in the heart of vibrant Broadbeach, Room81 offers Parisian sidewalk style seating as well as lavish lounge booths. Open 10am until late from Tuesday to Saturday - experience a little savoir-faire for yourself. http://www.bestvenues.com.au/News/corporate_events_gold_coast/default.aspx Marking the end stages of PARKROYAL Parramatta's AU8million renovation and refurbishment project, the hotel welcomes the official launch of their new restaurant, TABLE: 30. Specialising in Modern Australian Cuisine, the restaurant boasts an innovative and contemporary menu, with all dishes created from local fresh Australian produce. Behind the menu is Sunil Pajnoo, who with over 25 years experience in the restaurant industry takes on the new role of Executive Chef. Sunil says; "Myself and the TABLE:30 team have worked incredibly hard to offer our customer's a unique dining experience. At breakfast, patrons can get involved in the food creation process by watching our chefs turn up the heat at a live cooking station. TABLE: 30's signature grilled dishes can also be sampled at dinner, where guests can enjoy their choice of meat, cooked and perfected to their liking." The hotel collaborated with acclaimed design company [IDC] on the renovation project, whose past commercial clients include, Ernst and Young, Westpac, Clayton UTZ and Citigroup. A multi-award winning company, [IDC]'s previous accolades include, Best Interior Designers at the 2005 IDEA Awards and Best Commercial Interior Design at 2006 DIA awards. Headed by John Dunn, the design team have worked closely with the hotel to ensure the restaurant's decor and atmosphere reflects TABLE: 30's innovative theme and fits with the overall global PARKROYAL Hotels & Resorts brand. Adopting warm, rich tones and contemporary furnishings, the team have successfully encapsulated the modern comforts and local tastes that PARKROYAL Hotels & Resorts restaurants advocate. PARKROYAL Parramatta's overall hotel refurbishment project began in April 2010 and has seen extensive development to the hotel's lobby area, pre-function rooms, as well as the opening of BAR: 30, which will compliment the new dinning space. "Whether you're catching up with friends, entertaining clients or enjoying a quiet lunch, TABLE: 30 aims to provide all guests with a memorable Sydney dining experience." said Sunil Pajnoo. Bookings can now be made by calling: 02 9689 3333, and a version of the new menu can be found on the PARKROYAL website parkroyalhotels.com/Parramatta. http://www.bestvenues.com.au/News/function_venues_parramatta/default.aspx HO! HO! HO! Book your Christmas party at a Merivale venue and receive a gift for your guests including; a DJ, welcome cocktails, a photo booth, table centre pieces or festive ice creams. Valid for new bookings and conditions apply. Contact our sales and events team. http://www.bestvenues.com.au/News/christmas_special_events_ sydney/default.aspx 28/10/11 Opening in the Claremont Quarter this month is 'Duchess' Bar, a premium boutique bar specialising in quality beverages with a sophisticated style and a feminine touch. Brought to you by the owner of Malt Supper Club, Tony Tricarico, Duchess brings to the Claremont Quarter a beautiful venue where fashion and style meets delicious food, stunning cocktails and superb wines. Plus...bubbles, bubbles and more bubbles...a smart and sassy selection of champagne and sparkling. Head Chef Adam Giddings delivers small & substantial plates featuring premium produce, impeccable technique and a touch of grandeur, bringing 'bar food' the next level. A feature of the menu will be 'Elegant Tea', which will include a traditional version as well as a modern twist. Bookings for Elegant Tea are essential with sittings on Saturdays from 12pm & 2:30pm. Warm, articulate and informed service is a key aspect, aspiring to bring a new standard of service to our fair state. An exclusive private room is available for events and functions. Duchess will open her doors November 10th 2011 and will bring with her; an elegance and bar experience like no other. Trading hours: Tuesday to Sunday 12pm til late. http://www.bestvenues.com.au/News/perth_cocktail_bars/default.aspx 10/10/11 Lightspace is a new event, education and exhibition venue located in Fortitude Valley, Brisbane. Hatched from a converted warehouse its features include lofty designed spaces, rustic industrial chic and an outdoor terrace with views across the city skyline. To find out more information please go to www.lightspace.net.au http://www.bestvenues.com.au/News/warehouse_events_brisbane/default.aspx Melbourne's best-kept secret, WTC Wharf will officially be declared OPEN in a spectacular Grand Opening celebration on Wednesday October 19th, 2011. In a glamorous red carpet affair, guests will join Ted Baillieu MLA, Premier of Victoria and WTC Ambassador Ruby Rose on an indulgent gourmet journey featuring a delicious grazing menu designed by WTC restaurants, Byblos, The Wharf Hotel, River's Edge Events, Kobe Jones Riverside Teppanyaki and Wilson's Boathouse. The entire promenade will be transformed into a sophisticated lounge bar, inviting guests to experience the beauty of riverside dining, WTC Wharf style. The star of the show will of course be the showcase of exquisite food from WTC Wharf's new restaurants. VIP guests will be treated to a variety of signature culinary delights from the diverse range of restaurants at WTC Wharf, including Moorish Lebanese hand-made pastries from Byblos, Harvey bay scallops from the seafood supremo's,Wilson's Boathouse, The Wharf Hotel's famous spit roasted pork roll, Peking duck pancakes from River's Edge Events and a touch of the sweet & sour with Kobe Jones Riverside Teppanyaki's popular mixed Nigiri. The WTC Wharf Grand Opening has been thoughtfully planned to showcase all the exciting elements that encompass this boutique waterfront precinct, outstanding multicultural food, quality wine and beverages, an enviable riverside location, stylish design, eclectic music and the exclusive access to WTC Wharf's own water taxis. Hosted by radio personality Mieke Buchan, guests will experience a never before seen spectacular entertainment presentation featuring a fusion of videoprojections, a unique music performance by DJ Ruby Rose with a 16 piece live orchestra, composed by artistic genius Thomas Fitzgerald and Avante Garde dancers. The Grand Opening will mark a momentous occasion in the WTC Wharf history books, as Melbourne welcomes the arrival of this brand new hospitality precinct, which now embraces the 200m of Yarra River frontage and provides the perfect dining destination for locals and tourists alike. WTC Wharf at a glance: WTC Wharf is fast becoming the new face of Melbourne. Located on Siddeley Street, nestled on the city-side banks of the Yarra River and adjacent to Crown Casino and South Wharf, WTC Wharf is ideally placed to continue the exciting growth that Melbourne has seen to the immediate western edge of the CBD. Stylishly designed by Bruce Henderson Architects, the friendly environment of the new World Trade Centre has seen four major news tenants including Thales and The Victorian Police Museum move in, and is about to become Melbourne's new exciting fine food precinct with the opening of four new restaurants and an events centre along the 200m frontage on the Yarra River. With the docklands on one side, the architecturally lauded Southern Cross Station just a five minute walk away and two tram stops on the doorstop, WTC Wharf is in the perfect location. After dark, the entire Yarra waterfront features stylish and diverse new restaurants and bars that tempt with an array of tastes. With a vision of urban living and professional life, exciting new dining destinations and fantastic retail, the direct waterside frontage of WTC Wharf provides am ideal backdrop from which to develop a vibrant, eclectic community. http://www.bestvenues.com.au/News/waterfront_events_melbourne/default.aspx Port Melbourne's beautiful waterfront venue 3 Station Pier now has a new restaurant. Sam Zeneldin and the new management are proud to introduce Nautical Restaurant & Lounge to Melburnians. Renowned restaurateur Sam Zeneldin (formerly of Street Café and Café Neon) has returned to the helm of this establishment, collaborating with Head Chef Martin Bainbridge in executing classic European style cuisine that boasts freshness, quality and quantity at reasonable prices that will have locals flocking. Set against the beautiful backdrop of Melbourne's Port Phillip Bay, Nautical at 3 Station Pier offers an exceptional dining experience, with floor to ceiling windows, multiple lounges and dining areas that can be transformed for private dinner parties, indoors or al fresco. With seafood and steak a specialty, the mouthwatering new menu at Nautical features hearty fare as well as some lighter dishes for the coming spring, including whole barramundi with seafood and served with sweet potato chips and wilted spinach ($33); slow cooked lamb shanks, roasted root vegetables and mash with a rosemary and mint sauce ($33); a seafood tower of king prawns, scallops, oysters, calamari, Moreton Bay bugs, whiting and rock lobster with hand cut chips and dipping sauces (minimum two people @ $60 pp), and four cuts of steak, char grilled and served with roasted bone marrow, mash and a side of red wine jus or mushroom sauce($33-$37). Says Sam, "I am very excited about re-positioning the restaurant at 3 Station Pier as a destination for locals, foodies and tourists. "Quality and quantity are important to me, and I've been working closely with Martin to create a menu of classic dishes with decent portions and reasonable prices." Nautical also boasts an excellent beverage list, with local and imported wines and classic cocktails. http://www.bestvenues.com.au/News/waterfront_function_venue_Melbourne/default.aspx Peppers Beach Club & Spa at Palm Cove is turning heads with its new beautifully appointed onsite Salt Beauty & Spa providing its guests with an opportunity to ‘turn back the clock’. The high quality service offered by mother and daughter owners Alison and Lee-Ann Ward has ensured Salt Beauty & Spa is attracting residents, wedding parties, corporate clients and even celebrities. A key element of the special service is the premium range of Swiss skin care and spa products used exclusively within the spa such as Arbonne - botanically based products designed to provide visible anti-aging results within 24 hours. Alison has found some spa guests are experiencing results in just minutes and love the take-home sample packs. Salt Beauty & Spa is open Monday-Saturday and by appointment on Sundays. Call 07 4059 9206 or email saltspapalmcove@gmail.com. http://www.bestvenues.com.au/News/day_spa_queensland/default.aspx SYDNEY, October 17th, 2011: Dunbar House, one of Australia’s oldest standing buildings, has opened a sophisticated, fully-licensed café that boasts million dollar harbour views, excellent service and a chic daytime dining menu offering breakfast, lunch and afternoon tea. Located just 30 metres from the shores of Watsons Bay, the stunning heritage building, originally built in the 1830s, re-opened earlier this year after a major refurbishment transformed it into one of Sydney’s most impressive event venues. Now, due to its increased popularity as a landmark destination, the venue has expanded operations to include a waterfront café, expected to become a hit with locals and visitors alike. Dunbar House is operated by Grand Pacific Group, of acclaimed Sydney venues - The Tea Room QVB, The Tea Room Gunners’ Barracks and Sergeants’ Mess. With a reputation for transforming historic Sydney buildings into unique event and dining venues, the new café features all the elements of the Group’s signature touch – beautiful interiors, breathtaking views and world-class dining. Open from Wednesday to Sunday from 8am, guests can dine outside on the deck, or inside one of two rooms where William Morris wallpaper sets off custom-made furniture upholstered with colourful Missoni fabrics. Meanwhile, whimsical pastel-coloured Wedgewood china tea cups, saucers and stands from the Harlequin collection make the venue’s afternoon tea service a delight. According to Manuel Spinola, founder and director of Grand Pacific Group, the café will provide the Eastern Suburbs with a much-needed waterside dining venue that is high on quality yet casual and relaxed in atmosphere. “The harbour foreshore of the Eastern suburbs features some of the most spectacular views in Sydney, if not the world, yet there are surprisingly few places for locals to enjoy great café-style food. Whether enjoying a cup of coffee over the morning’s paper at our communal table, having a lazy Sunday morning brunch with friends, or taking in the view over lunch and a glass of wine, we are delighted to be able to open up this iconic venue to the public to enjoy five days a week,” said Spinola. Breakfast at Dunbar House includes traditional favourites such as eggs benedict and bircher muesli through to delectable temptations such as buttermilk pancakes with caramelised banana and maple cream and waffles with honeycomb butter. The lunch menu is fresh, seasonal and high in flavour with a focus on quality local produce and simple presentation. A simple high tea will also be available from 10am until close. The kitchen is headed by Irish-born chef Keith Murray, who joins Dunbar House from The Tea Room QVB and brings more than 14 years of experience including twice working in Michelin Star restaurants in the UK. If you would like to view more information or send an enquiry to DUNBAR HOUSE please go to: http://www.bestvenues.com.au/Venue/dunbar-house/default.aspx http://www.bestvenues.com.au/News/Eastern_suburbs_function_venues/default.aspx Park Hyatt Sydney is due to re-open late 2011, and is now accepting reservations for arrivals from 1 February 2012 onwards The iconic Park Hyatt Sydney will soon re-open after the largest and most comprehensive transformation in its 21 year history. When Park Hyatt Sydney opens its doors it will feature three new exclusive rooftop suites built on a new fourth level. Every aspect of the hotel has been dramatically transformed, setting a new benchmark in contemporary luxury. Architecturally designed guest rooms feature floor-to-ceiling glass that open onto private balconies, honouring Park Hyatt Sydney's coveted harbourfront location. Renowned Australian artists including sculptors, painters and a photographer have been commissioned to create artwork especially for the new hotel. The hotel’s restaurants and bar, private dining rooms, day spa and recreational facilities have also been enhanced to reinforce Park Hyatt Sydney’s position as one of Australia’s premier hotels. For further information please call (02) 9211 6088 http://www.bestvenues.com.au/News/conferences_therocks/default.aspx Luxury venue group collaborates with AZB Creative to take Christmas party planning to a creative new level. Take the panic out of your Christmas party planning this year with a little help from Grand Pacific Group (GPG). Collaborating with creative events maestro Alex Zabotto-Bentley, GPG has unveiled a series of unique event concepts for each of its four venues, The Tea Room QVB, The Tea Room Gunners’ Barracks, Sergeants’ Mess and Dunbar House. Revealed at an industry event last week, Grand Pacific Group served up a series of sensational event ideas for each of its landmark venues, with every detail seen to so you can accept all the accolades without the agony! Collaborating with renowned creative director and event planner Alex Zabotto-Bentley and his team at AZB Creative, Grand Pacific Group has unveiled the following four top-end, detailed and super-styled Christmas party event concepts: <b>Piano Noir at The Tea Room QVB</b> Inject a little New York City glamour into your Christmas party as The Tea Room QVB is transformed into an old Manhattan style piano bar with a noir twist. Guests will revel in the glamorous cocktail experience which can be completed by a jazz singer crooning classic tunes or a piano man delivering all the Christmas classics in style. Cut crystal glasses with bitter chocolate and espresso martinis will be served on silver platters by waiters in black tie and a resplendent Christmas tree will be the centrepiece for gift giving and sharing. <b>A Mediterranean Marvel at The Tea Room Gunners’ Barracks</b>. Providing the perfect location for a rustic Mediterranean feast, the historical Tea Room Gunners’ Barracks will be transformed into a setting comparable to an eatery adorning the Amalfi Coast. Complemented by breathtaking water views, the menu will accommodate authentic Mediterranean share plates with tender roast meats, blue linen table cloths and homemade limoncello, representing a story of true summer indulgence. 1920’s chic at Dunbar House <b>Dunbar House</b>. Awaiting you in Watsons Bay is the glamour of the 1920’s. Make the journey over the water to this unique venue where you’ll be treated to a super chic event experience, reminiscent of the Great Gatsby’s infamous garden parties. Choose from a banquet style lunch or twilight cocktail experience and think of the Hamptons in summer where ladies carry parasols and sip champagne. Guests can gather on the lawn to enjoy a spot of croquet and fresh, modern cocktails, while the Dunbar House chefs showcase their signature seafood dishes. <b>Sergeants’ Mess.</b> A decadent degustation experience where fabulous flavours meet inspired ideas. Poised as the perfect setting for team building, you can unveil new concepts in a staggered fashion across the day as you experience a series of delectable dishes from the spectacular chefs at Sergeants’ Mess. The group is encouraged to scribble, write and draw their ideas on the tablecloth as the chef brings out a menu of inspiring delicacies. http://www.bestvenues.com.au/News/christmas-sydney-qvb-gunners-barracks-dunbar-house/default.aspx Cheeky Food Group has just released their latest cooking class schedule including four new classes. They include "Sexy Spanish', Tapas, Gnocchi and Pizza Feast, BBQ Feast and Middle Eastern. <b>Corporate Classes</b> Cheeky Food Group also offers corporate classes for up to 15 budding chefs. These are the ultimate team building events. Your group will ‘sizzle’, bond, talk & laugh as they create their own restaurant. Forget watching a chef have all the fun! You and your colleagues will learn to cook with help and guidance from their party-throwing chefs! Groups are placed in teams of 5-10 people. Each team enjoys the benefit of their own experienced chef who'll encourage them to get involved in preparing dishes to create a magnificent buffet. You'll learn how to chop, fry, sizzle, flambé, bbq and bake. Having finished as the chefs, you'll now become the wait staff as you create an 'Italian Long Lunch' style table setting. One and all become involved in putting out tea lights, intricate napkin folding, adding flowers...whatever they choose from their surroundings. Then you can relax, sit, and enjoy the magnificent feast you've created together. You'll be amazed and rewarded with your delicious banquet. <b><a target=" _blank" href=" http://www.bestgiftcertificates.com.au/experience.aspx?experienceId=1780 ">For more information or to buy a Corporate cooking class for 15 people www.bestgiftcertificates.com.au</a></b> http://www.bestvenues.com.au/News/cheeky-food-group-corporate-classes/default.aspx This Christmas, give tasteless party favours and tired Christmas menus a miss and opt for a more refined celebration at the historic Tea Room QVB. Located in what was once the original Grand Ballroom of Sydney’s landmark Queen Victoria Building, The Tea Room takes its exquisite high tea and lunch menus to a luxurious new level from November 28th with the launch of “Decadent December”. What better way to celebrate Christmas with your friends, family or colleagues, or to take a break from your Christmas shopping, than to lounge in the lavish surrounds of one of Sydney’s most magnificent and historic buildings while enjoying exceptional cuisine and flawless service. To make this December a time truly worth celebrating, Head Chef, Shane Davey has crafted a decadent lunch and high tea menu that will add an air of sophistication to the holiday spirit. The rich heritage and luxurious decor of The Tea Room, paired with the exquisite menus will make for a very special Christmas experience to remember. <b>Decadent December’s High tea</b> Decadent December’s high tea menu will include a delicious selection of sweet and savoury delicacies with an indulgently festive twist. Served on authentic British three-tiered silver stands and Royal Albert china, guests in December will enjoy decadent delights including crab mousse profiteroles, prawn and truffle cream tarts, gingerbread macaroons, traditional egg nog, cherry mouse chocolate sable, Turkish delight marshmallow, opera gateau and scones studded with Christmas fruits and served with preserves and clotted cream. The Decadent December high tea will be complemented with a range of traditional teas for $43 per person, and for some old world opulence, can be paired with a Brandy Alexander or Rum Punch for $55 per person. And if your festive celebration requires bubbles, combine with glass of sparkling for $48 per person or a piccolo of French champagne for $60 per person. Available Monday to Sunday from 10am during Decadent December. (10% surcharge on weekends) <b>Decadent December A La Carte Lunch</b> The Tea Room QVB Head Chef Shane Davey has designed an equally indulgent Decadent December set lunch menu featuring a choice of entrees, mains and desserts that can be combined with a glass of wine, tea and coffee for $33 per person for main only, $45 per person for two courses or $55 for a full three courses. For entrée guests will be offered the choice of carpaccio of South Australian venison loin, pickled beetroot and goat’s curd or The Tea Room ‘prawn cocktail’ with kaffir lime, chardonnay and eschalot dressing. For the main there will be a choice of Macleay Valley spatchcock, cooked on the bone, with a hint of Northern African Christmas spice or roast salmon fillet, salad of cucumber and mango, flying fish caviar beurre blanc and for dessert the choice of baked Valhrona chocolate mousse with cherry ripple ice cream or nougat bombe Alaska. The a la carte menu will be available for lunch from 12pm Monday to Friday during Decadent December. For those who wish to throw a spectacular private event, the open-plan venue is also available for exclusive breakfast, lunch, full day and evening hire and can cater for up to 200 people seated and 300 for a cocktail event. For more information on Decadent December, to make a booking or to purchase a beautifully packaged gift card, visit www.thetearoom.com.au or call (02) 9283 7279. http://www.bestvenues.com.au/News/tearooom-qvb-decadent-christmas-celebrations/default.aspx Botanic Gardens Restaurant &The Pavilion Wedding Open Day 2011 Saturday 3 September 10am – 3pm Experience two of Sydney’s most prized wedding reception venues on one day, just a 5 min walk from each other. See these stunning venues at their best, talk to the events team and local suppliers, sample wedding canapés and drinks, and receive a gift bag. Any wedding booked within 14 days of the Wedding Open Day will receive a complimentary add-on to their package. Conditions apply. Register by Wednesday 31 August to receive your deluxe gift bag on the day filled with goodies from suppliers and Bride to Be. Register now: events@pavilionrestaurant.com.auor call 02 9232 1322 http://www.bestvenues.com.au/News/pavilion-botanic-gardens-weding-expo/default.aspx Sails Restaurant and Function Centre Scoops Two Category Awards and overall Judge’s Gold Award in 2011 Moreton Bay and Islands Tourism Awards. Sails Restaurant and Function Centre has proven itself as a local business and tourism winner again this year, taking out three recent awards in the 2011 Moreton Bay and Islands Tourism Awards. This year’s win follows last year’s win of two awards showing further recognition of Sails’ ongoing contribution to the tourism sector. Sails won the awards for Meetings and Business Tourism and Best Restaurant and Catering Service, recognizing both its Function Centre’s and restaurant’s contributions to tourism within the Moreton Bay region through the provision of its high quality business conference and events venue and its waterfront restaurant offering a unique dining destination for tourists and locals. The award submissions also won the Judges’ Gold Award for the highest number of points for an award submission. The awards recognise Sails Restaurant and Function Centre’s relentless determination to use its unique location, venue and restaurant offerings to promote the area to business visitors and tourists as well as engage with local residents and businesses. Sails has become both a venue of choice for conferences, functions and weddings as well as a popular waterfront dining destination since its 2007 renovation. Business visitors can enjoy first rate business facilities including five dedicated conference rooms, break out rooms, a fully equipped boardroom as well as Sails’ 153 bar and balcony all overlooking Moreton Bay for their conferences and meetings requirements. In addition business visitors can also dine in the venue’s own waterfront restaurant and enjoy Sails’ many unique team building and leisure packages offered in conjunction with local tourism operators. Visitors and locals can choose to dine at Sails Restaurant and Function Centre’s a la carte restaurant and enjoy casual or fine dining with a high level of customer service. Alternatively they can choose from a selection of fresh, tasty seafood and snacks at Sails’ Take Away and Ice Creamery whilst enjoying friendly and efficient customer service. All visitors and diners can enjoy the waterfront ambience in the surrounding parklands or Redcliffe’s only patrolled beach all of which is further enhanced by the presence of regular sky divers landing on Suttons Beach just metres from the function centre and restaurant. Sails Restaurant and Function Centre continually seeks involvement in promoting Redcliffe tourism at a local and state level. The team works closely with the local council and various community groups to assist with and support festivals, fundraisers, tourism initiatives and other such highlights within the leisure and tourism industry. Sails offer a variety of packages in association with other accommodation and tour providers, which enhances their conference and dining products they offer to attract and engage their target market. Sails allows business visitors and diners to enjoy a true Redcliffe tourism experience which not only compliments the ambience of the area but also showcases the local attractions, produce and culinary talents and professionalism of the team. About Sails Restaurant and Function Centre Sails Restaurant and Function Centre, owned by Airport Retail Enterprises, offers elegant casual dining at its 350 seat waterfront restaurant as well as superb conference and function facilities overlooking the magnificent Moreton Bay, Sutton Beach and the surrounding parklands. Diners enjoy seasonal menus reflective of Sails Restaurant’s waterfront location offering the delicious tastes of Australian alfresco cuisine. http://www.bestvenues.com.au/News/sails-restaurant-function-centre-awards/default.aspx Miss Marley’s Cocktail Masterclass is a great introduction into the art of mixology & the background of our Pan American drinks menu. Their highly experienced & award winning bartenders will guide you & your group through the elements of this art, from its origins & history to the tricks of the trade. Demonstrating two of their most popular cocktails, The Margarita & one of the exquisite in house creations, then a Grand Finale “The Cocktail Cup” where you get a chance to create a future classic & Miss Marley's will be the judge! This Masterclass is for groups of 8-16 guests. Perfect for hens parties, networking, team building events or simply to show off at your next dinner party! A selection of delicious canape’s are served throughout... You can expect to get involved, be inspired, in great spirit & in the know! For more info contact Miss Marley's on : (02) 8065 4805 or info@missmarleys.com.au http://www.bestvenues.com.au/News/miss-marleys-cocktail-masterclasses/default.aspx On 20 May 2011 Dockside Group announced that their premier wedding and function venue WatersEdge will be relocating in March 2012. The venue which currently sits perched on the end of Pier 1 on Hickson Road in The Rocks will be moving to a new location yet to be announced. WatersEdge will remain as a venue under the Dockside Group brand and will continue offering unique function spaces for weddings, conferences, gala dinners, cocktail parties, product launches, breakfast meetings and business lunches. All wedding and function bookings made up to March 2012 will remain and will not be affected by the relocation. For more information visit Dockside Group at www.docksidegroup.com.au http://www.bestvenues.com.au/News/Dockside-Group-Announces-Changes-at-WatersEdge/default.aspx $45 per person for 2 courses (shared entrees, choice of 4 mains, shared sides). $55 per person for 3 courses (shared entrees, choice of 4 mains, shared sides, choice of desserts OR cheese platters to share). Max 30 pax. This is valid from now until 31 August. Subject to availability. Menu subject to seasonal change. For enquiries, email smithsonbayswater@bigpond.com http://www.bestvenues.com.au/News/function_specials/default.aspx TEASER Why cook your bacon and eggs when you can have them made for you and served with a spicy Bloody Mary? Smith’s on Bayswater is doing a weekly Sunday brunch that you will wish you could start every morning with. REVIEW The Sunday morning diner can be seen in many moods on the lazy day, however, the smartest of them all heads to Smith’s on Bayswater for their brunch to recount the weekend’s events. The weekly brunch date sees the self-proclaimed meat and wine merchant serve delectably elegant dishes in the relaxed and refreshing light-filled courtyard. Indoors dining feels al fresco under the glass ceiling that makes the courtyard reminiscent of a greenhouse. Climbing herbs and neatly kept trees must inject extra oxygen into the air which is gratefully invigorating on a slow-moving Sunday. Signature cocktails and champagne take pride of place on the brunch menu with Moet Grand Vintage making any Sunday a pleasure. The restaurant’s signature Bloody Mary or Summer Sangria are enjoyed by the fresh-faced or those dining on the lunch side of brunch. The perfect egg is vital to a good-morning mood and Smith’s have nailed it. The 62º egg is specially prepared and becomes an indulgent cross between boiled and poached, made delectable with melted cheese, hollandaise sauce or pasta. Elegance for your mid-morning can be enjoyed as scrambled eggs with Payusnaya caviar; fresh fig salad tossed at the table; or duck egg with potato hash and house black pudding. No matter what side of the bed you wake up on Sunday (or whose), brunch at Smith’s on Bayswater ends every weekend in a good mood. http://www.bestvenues.com.au/News/Smiths-on-Bayswater-Brunch/default.aspx Why cook your bacon and eggs when you can have them made for you and served with a spicy Bloody Mary? Smith’s on Bayswater is doing a weekly Sunday brunch that you will wish you could start every morning with. The Sunday morning diner can be seen in many moods on the lazy day, however, the smartest of them all heads to Smith’s on Bayswater for their brunch to recount the weekend’s events. The weekly brunch date sees the self-proclaimed meat and wine merchant serve delectably elegant dishes in the relaxed and refreshing light-filled courtyard. Indoors dining feels al fresco under the glass ceiling that makes the courtyard reminiscent of a greenhouse. Climbing herbs and neatly kept trees must inject extra oxygen into the air which is gratefully invigorating on a slow-moving Sunday. Signature cocktails and champagne take pride of place on the brunch menu with Moet Grand Vintage making any Sunday a pleasure. The restaurant’s signature Bloody Mary or Summer Sangria are enjoyed by the fresh-faced or those dining on the lunch side of brunch. The perfect egg is vital to a good-morning mood and Smith’s have nailed it. The 62º egg is specially prepared and becomes an indulgent cross between boiled and poached, made delectable with melted cheese, hollandaise sauce or pasta. Tender Queensland spanner crab meat with sweet corn and coriander has the delicious egg on top. Hearty breakfasts include Riverine premium sirloin with eggs and bearnaise; a Reuben sandwich holding house-corned wagyu from the meat merchant; or sauerkraut and heidi gruyere topped with Russian dressing. Elegance for your mid-morning can be enjoyed as scrambled eggs with Payusnaya caviar; fresh fig salad tossed at the table; or duck egg with potato hash and house black pudding. Beautiful brunch dishes can be complemented by the admirably patriotic wine list, and best finished with something sweet like churros and chocolate. No matter what side of the bed you wake up on Sunday (or whose), brunch at Smith’s on Bayswater ends every weekend in a good mood. http://www.bestvenues.com.au/News/smiths-bayswater-sunday-brunch/default.aspx End of Finacial Year Packages Specials. The Grand Hotel from $55pp. Angel from $55pp. Hotel CBD from $60pp. Establishment from $75pp. Ivy from $80pp Ivy Penthouse from $160pp. 3 hours canape & beverage, security,staffing & background music. DJs can be arrange from $700. Please Contact our events team on meetingsandevents@merivale.com or 02 9240 3000. http://www.bestvenues.com.au/News/merivale-meetings-events/default.aspx The Merivale group is continuing its expansion across Sydney with the purchase of Surry Hills' Excelsior Hotel, costing approximately $4.5 million. The hospitality group paid $14.6 million for The Beresford Hotel, also in Surry Hills just over ten months ago. Merivale's CEO, Justin Hemmes believes Surry Hills will become one of Sydney's nightlife hubs, and according to the Sydney Morning Herald, the purchase of the Excelsior Hotel, is an attempt to compete with The Winery on Crown Street, a very popular venue for "the big spending party crowd". The Merivale Group has been very busy with the opening in December of modern Asian restaurant, Ms G's, which has Dan Hong at the helm. Also Lauren Murdoch's French inspired bistro Felix, which is located in Ash Street. March will be an exciting month, with the group preparing the Merivale festival, where over 11 venues, including Uccello, Mad Cow, Lotus and Sailors Thai will be offering special lunch and dinner packages and hosting a number of special events. The Merivale festival runs from 21 February to 15 April with the official launch at The Ivy Room and Ash Street laneway on 24 February. http://www.bestvenues.com.au/News/merivale-surry-hills-sydney-hotels/default.aspx Shangri-La Hotel, Sydney’s Blu Bar on 36 celebrates the start of the Sydney Autumn Racing Carnival with a selection of themed event packages, offering guests the opportunity to celebrate in style with friends, colleagues or clients. Perfect for a social or corporate event, Blu Bar will create a carnival atmosphere in an exclusive themed area at Blu Bar on 36. Guests can choose from the Grandstand Package with TAB-themed betting drink tickets and Darling Harbour views or the Winners Circle Package with race day decorations and views of the Sydney Harbour Bridge and Opera House. The Grandstand Package is priced at A$119 per person with a minimum of 12 guests and includes: • Use of the Darling Harbour Lounge and Snug Room • A glass of Moët et Chandon on arrival • Welcome pack with eight TAB-themed betting drink tickets per person • Exclusive wait service for five hours from 5 p.m. • Race day decorations including white picket fence, archway, flowers and greenery • Darling Harbour and sunset views For a deluxe party, guests can upgrade the themed package with panoramic Sydney Harbour views to the Winners Circle Package, or with Moët et Chandon champagne and Cloudy Bay wines for an additional A$20 per person. Blu Bar on 36 is located high above the city with panoramic views of Sydney Harbour Bridge, the Opera House and Darling Harbour, and was recently named “Bar of the Year” by the Australian Hotels Association (NSW). It can cater for up to 150 guests and is available for hen’s nights, birthday parties and special events. For bookings and enquiries, please contact Blu Bar on 36 at (61 2) 9250 6000, e-mail blubar.slsn@shangri-la.com or visit www.36levelsabove.com.au. http://www.bestvenues.com.au/News/shangri-la-sydney-autumn-racing-events/default.aspx SYDNEY, January 2011: Dunbar House, a historic mansion built in the 1830s and located on the shores of Watsons Bay, is currently undergoing a multi-million dollar restoration that will see it re-open in February 2011 as one of Sydney’s most impressive venues for events of all styles – from weddings to corporate events, conferences, gala dinners, board meetings and private celebrations. Having recently changed ownership, Dunbar House, one of Australia’s oldest standing buildings, is now owned and operated by The Tea Room Group, proprietors of acclaimed Sydney venues The Tea Room QVB, The Tea Room Gunners’ Barracks and Sergeants’ Mess. With a reputation for transforming historic Sydney buildings into stunning event venues, this new addition to the Tea Room Group stable will cater for events from 16 to 160 people, with a range of spaces and configurations all boasting breathtaking harbour views, elegant intricacies of design, extensive facilities and world class dining. Located only 11km from the Sydney CBD by road, or easily accessible via charter vessel or ferry to Watsons Bay Wharf, Dunbar House will also offer state of the art audio visual technology throughout, including wide-screen projectors, plasma screens, wireless internet access and conference call facilities. Meanwhile, Head Chef Keith Murray, who trained in Michelin Star Award-winning restaurants in Ireland and has spent eight years as Head Chef at The Tea Room QVB, will put together outstanding food and wine menus to suit individual budgets and requirements. According to Manuel Spinola, founder and director of The Tea Room Group, the revitalised Dunbar House will fill a long-standing gap in Sydney’s Eastern Suburbs for a world-class event venue. “Having entered the market almost 14 years ago when we opened The Tea Room QVB, we feel we have a really solid grasp of what the market is looking for in an event venue, and we wanted to be able to offer that in the Eastern Suburbs,” said Spinola. “Dunbar House is a remarkable building filled with a rich history, but it really was in dire need of a little T.L.C. We saw a unique opportunity to restore Dunbar House to its former glory, by transforming it into one of the city’s most prestigious and beautiful event venues so that people can enjoy it for years to come,” he said. Dunbar House is located at 9 Marine Parade, Watsons Bay and is currently taking bookings for February 2011 onwards. For more information visit www.dunbarhouse.com.au or call 02 9337 1226. For more information, interviews or press images, please contact: Jessica Keogh at Dani Lombard Public Relations Ph: (02) 8094 9722 or jess@danilombard.com.au http://www.bestvenues.com.au/News/Dunbar-House-has-a-make-over-from-Tea-Room-Group/default.aspx Penrith Plays on Sydney Event Stage Sydney will be featured in all its facets at AIME 2011, when Business Events Sydney presents the nation’s MICE hub in a massive exhibition stand. Regional meetings and events venue Penrith Events Centre will be part of the stand and is the only registered club to be involved. Penrith Events Centre’s recent injection of $33 million into their property has turned the community club into a professional conference and meetings facility. With 11 venues across 80 hectares and a firm resolve to be a leader in its field, the Events Centre is a serious business events player. Due to its location at the base of the renowned Blue Mountains and within an hour’s drive from Sydney, the Events Centre is a fresh alternative to its inner-city cousins. The motto ‘get out into the country’ is a popular selling point of Lindy Andrews’, Head of Sales & Marketing – Events & Venues. “Our clients love the proximity to high-octane activities like white-water rafting and the water ski park. It creates a point of difference to their event. This, coupled with our state-of-the-art facilities and equipment, makes the Penrith Events Centre a great venue choice for many businesses,” says Andrews. Business Events Sydney is making a point by giving regional venues the opportunity to exhibit as part of their giant AIME 2011 stand. Head of Stakeholder Relationships Simon Shaw works strategically with stakeholders such as conference centres, suppliers and organisers for cooperative business development. “It is important to provide our prospects with the full range of options they can take advantage of by holding their event in Sydney. The more variety we offer them the more likely they are to put us on top of their list. In turn we deliver important connection between our stakeholders and clients that both parties can benefit from,” says Shaw. Visit Penrith Events Centre at AIME stand 1617. For more information on the MICE offerings of the Penrith Events Centre, contact Lindy Andrews on 0414 326 747 or lindy.andrews@panthers.com.au. http://www.bestvenues.com.au/News/penrith-panthers-sydney-events-stage/default.aspx The 2010 Best Bars in the World have been revealed, and five bars from Australia have been placed in this prestigious list. The World’s 50 Best Bars were voted for by 700 bar professionals from 50 countries. The annual poll is conducted independently on behalf of Drinks International magazine. <b>Der Raum, Melbourne</b> Winner 2008 Australian Bar of the Year Gourmet Traveller Awards – and the list of achievements goes on. Der Raum, is a haven in Richmond and the bartenders pride themselves on the use of fresh pressed juices, the best spirits they can source and even the finest ice. Discover a better way of drinking at Der Raum. <b>Black Pearl, Melbourne</b> Only the best quality spirits are served at Black Pearl, a cosy bar with outdoor seating located in Fitzroy. It attracts an interesting but not too trendy crowd with quiet weeknights and bustling weekends-so get there early!. <b>1806, Melbourne</b> Situated in the centre of Melbourne’s CBD, 1806 is one of the city’s finest and boasts traditional cocktails and some newer versions with a twist. The menu includes cocktails going back to 1806, the year the word ‘cocktail’ was defined, and its history began. Thence the atmosphere is cosy and a little mysterious, with cocktail cabinets housing original equipment for making famous concoctions from the past. <b>Zeta Bar Sydney Hilton</b> The iconic, chic multi award winning Zeta Bar in Sydney’s Hilton Hotel, has a warm atmosphere but attracts a cool crowd. Consultant/mixologist Grant Collins has been named ‘One of the world’s greatest bartenders’ and his influence has led to some of the most unique cocktails you will find. <b>The Ivy, Sydney</b> An iconic bar in Sydney’s CBD, close to the financial district and a few minutes walk from Circular Quay. A whole new playground for Sydney’s elite, Ivy has become just as well known for its “who’s who” list as its vast, chic interiors and classy beverages. http://www.bestvenues.com.au/News/best-bars-world/default.aspx Australia's only beachside observation deck, located in the heart of one of the world's favourite holiday hot spots has been transformed from a room with a view to an exciting and educational tourism experience to showcase the destination. SkyPoint Observation Deck is a celebration of the Gold Coast's history, culture and tourism treasures. The attraction tells the Gold Coast story via glass window overlays, foot level signs, informative feature zones, static displays and video presentations that promote the lifestyle and the entire spectrum of experiences available here on the coast. Located 230m above the ground, SkyPoint Observation Deck features: - one of the fastest elevators in the world taking you from ground to Level 77 in just 42.7 seconds; - a museum in the sky providing a wealth of facts and information to plan the ultimate Gold Coast adventure; - SkyPoint Weather Station; - Surf Lifesaving Queensland display and vision; - Surf World showcasing our unique and long-term affair with the sport; - SkyPoint theatrette SkyPoint will also will also relaunch Level 78 as the highest and most unique meetings and events destination on the Gold Coast with versatile and inspirational new options to take the experience sky high. SkyPoint Observation Deck is open from 9am to 9pm Sunday to Thursday and 9am to midnight every Friday and Saturday night. http://www.bestvenues.com.au/News/skypoint-gold-coast/default.aspx A unique new venue is hitting Sydney for Summer with the highly anticipated launch of The Island Bar on Cockatoo Island this week. For the first time, Sydney- siders and visitors will be able to enjoy Harbour Bridge views from this historic and iconic island in the comfort of an exclusive custom- designed bar space with great drinks and food, from mid December all the way through Summer until mid April. Conceptualised by renowned Sydney mixologist the charismatic Marco Faraone, of Bacco in Chifley Plaza and formerly Lotus in Potts Point, the bar will be of the calibre of his previous ventures- fun, relaxed and with the best quality drinks and food. The bar is constructed from recycled shipping containers, giving it a funky industrial look and in keeping with the history of Cockatoo Island as a shipbuilding yard and Commonwealth naval base. It has extensive covered areas, is two levels and has deck chairs for relaxing in the sun, drinking and enjoying the views and ambience. The Island Bar will serve signature cocktails and drinks that are perfect for ‘aperitivo’- watching the sun go down over Sydney with a perfectly blended drink and an Italian accented snack. There will be drinks from some of the finest brands around: signature cocktails will be by Campari, Sauza tequila, Russian Standard Vodka, Hendrick’s Gin, Maker’s Mark and Mount Gay rum. Peroni and Grolsch beers will be on tap with Jacob’s Creek and Brancott Estate wines featured. The Island Bar will be open every day and entry to the UNESCO World Heritage listed island is free. Best of all, transport is easy with regular ferry services, getting you from the heart of the city at Circular Quay to the Island in 12 minutes. A rolling calendar of exciting events will take place at The Island Bar each week, including: • Sunday Bloody Mary sessions • Mastering the Margarita with Jason Crawley • Croquet & Bocce (Italian bowls) competitions • Laid back summer tunes throughout the day with intimate live acoustic acts • Public events: New Years Eve and Australia Day festivities. Stay tuned for a full event schedule. With it’s relaxed bar vibe, fantastic views and professional team of bartenders, The Island Bar on Cockatoo Island is sure to become the destination venue for Sydney Summer. About Cockatoo Island Cockatoo Island is one of the magnificent sites managed by the Sydney Harbour Federation Trust, set up by the Australian Government to conserve, protect and improve public access to former defence and Commonwealth sites. Other sites include North Head Sanctuary, Chowder Bay, Headland Park, Woolwich Dock, Macquarie Lightstation, Marine Bio Station and HMAS Platypus. The Sydney Harbour Federation Trust has developed these sites, which were hidden away from the community for many years, into public parklands that offer events, exhibitions, tours, education programs and business tenancy. <a href=http://www.theislandbar.com.au target=_blank> Visit the Island Bar website for more information http://www.bestvenues.com.au/News/island-bar-cockatoo-island/default.aspx The 2011 Sydney Bridal Expo, Darling Harbour, is the largest gathering of exhibitors seen under the one roof at the Exhibiton Centre, for those getting married. Featuring Sydney’s leading wedding providers, the Expo provides one-stop shopping for today’s bride. Offering aisle-after-aisle of exciting, informative displays, brides can see amazing wedding cakes, floral displays, beautiful hair and make-over demonstrations, photography specialists, honeymoon ideas, jewellery displays and of course, – cutting-edge design not only for the bride, but the entire wedding party – bridesmaids, mother of the bride, little attendants – even the groom! A wide range of reception venues and over 18 types of wedding transport will also be on display including horse-drawn carriages, Rolls Royce, convertibles and limousines. Spectacular parades take place daily at 11.15am, 12.45pm, 2.15pm and 3.30pm. It’s every bride’s fairytale fantasy with outrageous and brilliant ideas for every type of wedding – all under the one roof for the 2011 bride. Tickets: $20.00 adults, Seniors and Children $14.00 children under 10 accompanied with an adult free TICKETS WILL BE AVAILABLE AT THE DOOR http://www.bestvenues.com.au/News/sydney-bridal-expo-darling-harbour/default.aspx Enjoy a splash in the stunning inground garden lap pool at Bells , Relax poolside before dinner, sipping on one of our famous Bellini cocktails. Rates start at $500 per night (up until 9th January). Midweek rates start at $350 from January 10 onwards. http://www.bestvenues.com.au/News/northern_beaches_accommodation/default.aspx Following its enormous refurbishment, the Events Centre at Penrith Panthers continues to raise its profile with the appointment of Executive Chef Jean Philippe Secondis. Secondis commenced his career in well-known hotels, including Royal Palm Mauritius, Oberoi Resorts and Jumeirah Dubai. He recently held the position of Kitchen Operations Manager at the prestigious Sydney Convention and Exhibition Centre, before heading up the kitchen team at Panthers. The Penrith Events Centre clearly demonstrates that five-star cuisine is crucial to the success of a venue. A new menu compendium, comprising of fresh, healthy and innovative catering concepts, is currently being finalised and will be launched in early 2011. General Manager John McLean, who has worked with Secondis for 15 years in various roles, says that his new team is working seamlessly to deliver culinary excellence. “We bring expertise from all different angles, yet we share a belief in the creation of inspiring cuisine,” he says. The venue is convinced their ‘wholesome food’ philosophy is a major selling point to attract business events. Falling into the ‘registered clubs’ category, the Penrith Events Centre is working hard to ensure their clients are aware of the venue’s high standards and don’t underestimate its capabilities. “We are endeavouring to take full advantage of local suppliers to minimise transport emissions and pre-packaged food,” says McLean. For McLean’s team service delivery is just as important as the quality and presentation of the produce itself. He ensures that the catering staff at the venue are all professionally trained and have a shared understanding of the venue’s values of providing a first-class experience. “Being a leader in the industry means that we have to do more than just meet expectations – we continuously exceed them by going the extra mile, and this is why our clients keep coming back.” To find out more about the Events Centre at Penrith Panthers, watch their YouTube video at <a href= http://www.youtube.com/watch?v=lb_v6usS2Qo> view this Youtube video for more info http://www.bestvenues.com.au/News/panthers-events-centre/default.aspx The ARIA experience is about to go Sydney wide, with the launch of Matt Moran and Peter Sullivan’s latest venture, ARIA Catering. With ARIA Catering, the team behind one of Sydney’s most celebrated culinary success stories will meet demand for spectacular, conceptual and unique catering for events and private functions in and around Sydney. “People have been asking us for ages to cater for special events and private functions, but we’ve been blown away by the increase in these sorts of requests over the last twelve months,” said ARIA co-owner Matt Moran. “When it comes to events, there’s demand in Sydney for something different to make it memorable. It doesn’t matter if the event’s for a few friends or a thousand people, it needs to make its mark. And the people who have been asking us to consider this sort of thing have switched on to the fact that having remarkable food is an easy way to make their event special. “Like our restaurants, ARIA Catering will be all about excellent food using great produce. We’re not offering standard packages; every event will get its own menu based on what’s in season, with creations that bring occasions and themes to life,” Matt said. ARIA Catering will be delivered by the kitchen and event production teams behind ARIA and its sister company, Opera Point Events, which has managed the function spaces at the Sydney Opera House for over five years. Simon Sandall, who was ARIA head chef for eight years before taking on his current role as head chef of Opera Point Events, will manage the kitchen side of the ARIA team’s latest venture. “It’s amazing to see how Australia has embraced good food since we opened ARIA Sydney ten years ago. The appreciation of quality produce and a thirst for knowledge of what you can do with it has definitely become part of popular culture,” said ARIA Catering co-owner, Peter Sullivan. http://www.bestvenues.com.au/News/launch-ARIA-catering/default.aspx ARIA Restaurant is working closely with their corporate clients, event planners and private patrons in scheduling Private Dining Room (PDR) events and celebrations in the lead up to Christmas and New Year. The ARIA PDR features extraordinary menus, of course created by chef Matt Moran, spectacular views across the river, floor to ceiling glass and total exclusivity. With space for 40 seated guests or 60 standing guests the room is perfect for intimate private of corporate festive events. Peter Sullivan, co-owner with Matt Moran of ARIA Restaurants in Brisbane and Sydney, and Australian Gourmet Traveller Awards 2011 - Maître D’ of the Year, said requests for the PDR looked like topping last year’s total, as people look for more boutique , memorable, custom-created experiences. “Both our corporate and pivate clients are looking for festive celebrations with high individual value and intimacy, as they are keen to celebrate the end of the year, ” he said. http://www.bestvenues.com.au/News/aria-brisbane-christmas-new-year/default.aspx The Epping Club's Wedding Showcase 20th of February 2011.Starting at 10.30am. Ever since you were little, you’ve dreamed about your dream wedding… From flowers, to wedding rings, cake, and reception, everything must be perfect for the bride and groom on their wedding day. The Epping Club’s Wedding Showcase is a renowned annual event which gives you the opportunity to meet over 50 of the industries finest in all things wedding. From fashion, to cars, to cakes, to dresses, to venue, you will find it all here at this great event. With two fashion parades held on the Club’s sweeping staircase, and a number of prizes to be won on the day, there is no better opportunity for you to make your dream wedding come true. Furthermore, come along on the day for your chance to WIN YOUR OWN DREAM WEDDING! A worthwhile event for those planning this momentous occasion. http://www.bestvenues.com.au/News/epping-club-wedding-showcase/default.aspx With breast cancer affecting one in eight Australian women by the age of 85 years, it’s an unfortunate reality that we are likely to know someone who will be touched by the disease in some way during their life. For the fourth consecutive year Cable Beach Club Resort & Spa is proud to support National Breast Cancer Foundation and during October is participating in Fundraising Activities, Global Illumination and holding its annual Pink Ribbon Breakfast. “Cable Beach Club Resort & Spa is committed to providing vital fund raising assistance and resources in support of the National Breast Cancer Foundation as a Corporate Supporter” Ron Sedon, General Manager for Cable Beach Club Resort & Spa commented. <b>Ablaze in pink…</b> For the entire month of October Cable Beach Club Resort & Spa is set ablaze in Pink in support of Global Illumination, a unique initiative designed to put the spotlight on breast cancer. “We join world famous monuments, landmarks and buildings and illuminate in pink as a symbol of hope to empower and enlighten millions of women everywhere” said Mr Sedon. <b>Breakfast for Breast Cancer Research</b> On Friday 15th October 84 Broome guests attended the Pink Breakfast for Breast Cancer Research at Cable Beach Club Resort & Spa to support the National Breast Cancer Foundation. The breakfast raised over $4,000 which was donated to the National Breast Cancer Foundation to support breast cancer research and survivorship initiatives. “The support the Broome community and our guests have shown us throughout Pink Ribbon Month in 2010 has been outstanding. We are extremely proud of our partnership with National Breast Cancer Foundation and hope our efforts assist in raising both awareness and funding towards the prevention and cure of breast cancer” said Mr Sedon. Visit Cable Beach Club Resort & Spa's page on Best Venues <b><a href="http://www.bestvenues.com.au/Venue/cablebeach/default.aspx" target="_blank">here.</a></b> http://www.bestvenues.com.au/News/Breast-Cancer-at-Cable-Beach/default.aspx CORAL ATOLL REFURBISHMENT One of the most popular event spaces at Melbourne Aquarium is now even better! Having undergone a full refurbishment, the new Coral Atoll is a fresh, vibrant, colourful and exciting exhibit, creating a spectacular new feature within the amazing and unique event space. NEW SHARK WALKER PRODUCT Imagine welcoming your guests to your special event from the 2.2 million litre Oceanarium without getting your hair wet! It’s all possible through the new Shark Walker experience at Melbourne Aquarium, which gives you the chance to walk underwater, while breathing naturally with a custom-made Shark Walker helmet. CHRISTMAS WITH THE PENGUINS Celebrate Christmas with your workmates at Melbourne’s most unique function venue. Enjoy a delicious gourmet BBQ, oyster bar, scrumptious dim sum station, as well as hot and cold canapés and live music – perfect for creating that end-of-year party atmosphere! http://www.bestvenues.com.au/News/melbourne-aquarium-five-star-function-facelift/default.aspx The highly-anticipated fiery new restaurant, Steer Bar & Grill, officially opened its Chapel Street doors last week with an exciting launch celebration. Located beneath one of Melbourne's popular Art Series boutique hotels, The Olsen, Steer combines the best elements of dining from South America, Europe and Australia in a space that is stylishly chic, innovative and inviting. With a culinary team headed up by New Zealand-born Executive Chef, Stacy Thompson, as well as Wine Director, Raul Moreno Yague, formerly Head Sommelier of Shannon Bennett's, Vue de Monde, Steer opens on a foundation of solid industry and service success. Steer comprises three complementary yet distinct dining areas- a spacious main restaurant, contemporary bar space and private dining spaces. Serving modern-Australian cuisine infused with distinct authentic Brazilian cooking techniques, styles and flavours, Steer's menu adapts to changing seasonal produce and incorporates high quality meat including pasture and grain fed black angus and wagyu beef sourced from local Victorian farms. Steer's menu caters to a wide variety of tastes and is a showcase of premium Australian produce and the best of local and international wines. Utilising high ceilings and a contemporary warehouse atmosphere, Steer's interior design reflects its artistic position. Presenting a sophisticated design layout that revolves around the impressive, 3.5 metre long raging bull sculpture by artist Cezary Stulgis, and a striking wall art piece comprising five individual panels and measuring a total nine metres in length, Steer is an experience for all the senses. "I want to take the finest and freshest Australian produce and combine them with my own experiences travelling and working in South America to create the first refined dining menu in the Southern Hemisphere that infuses Australian and traditional Brazilian cooking styles. I want Steer to be an ambient space where locals, foodies and visitors alike can feel relaxed and comfortable yet adventurous at the same time," said Executive Chef Stacy Thompson. STEER Bar & Grill Open daily for lunch, dinner and drinks Address: 637-641 Chapel Street South Yarra VIC 3141 Reservations for Steer can be made by contacting + 61(3) 9040 1188 or www.steerbarandgrill.com.au http://www.bestvenues.com.au/News/steel-bar-and-grill-at-the-olsen/default.aspx IHG (InterContinental Hotels Group) has been voted accommodation chain of the year at the Australasian 2010 HM Awards for Hotel and Accommodation Excellence, held in Sydney last weekend. It’s the second time IHG has achieved the accolade since the HM Awards were established eight years ago. The world’s largest hotel company by number of rooms, IHG has over 4,500 hotels and resorts worldwide under a family of brands that include InterContinental, Crowne Plaza and Holiday Inn. In Australasia, IHG’s recent developments has included the official opening of the new-build Crowne Plaza Adelaide in July, establishment of InterContinental Adelaide and an extensive upgrade program across its network of Holiday Inn hotels, due for completion by the end of 2010. IHG also took home the gong for the year’s best hotel marketing campaign, recognising the creativity, breadth and success of the multi-channel Holiday Inn Pillow Fight campaign in late 2009. Also awarded an award for the second time around was InterContinental Bora Bora Resort and Thalasso Spa, which was named South Pacific Resort of the Year. The HM accolades follow IHG being recognised as the region’s most responsible and sustainable hotel company by the National Business Travel Association (NBTA), which named IHG the inaugural winner of its Australasian Responsible Travel Management Award two weeks ago. “We’re all thrilled to have been voted this year’s hotel management company of the year, especially off the heels of our responsible travel award from the NBTA late last month. It’s a real boost for our teams and our partners, that the extraordinary efforts everyone’s put in over the last year have been recognised as best practice by our peers in the industry,” said IHG Australasia chief operating officer, Bruce McKenzie. IHG is the world’s largest hotel company by number of rooms, with over 4,500 hotels and more than 650,000 guest rooms in more than 100 countries. In Australasia, IHG’s continues to build its network of InterContinental, Crowne Plaza and Holiday Inn hotels, currently numbering over 50 locations. http://www.bestvenues.com.au/News/best_hotel_accommodation/default.aspx SYDNEY, NSW – August 2010 -- The intimate, boutique style, five-star Radisson Plaza Hotel Sydney has unveiled a stunning transformation of its lobby and has opened the new Bistro Fax Restaurant & Bar following completion of a AUD$2.9 million redesign program coinciding with the hotel’s 10th birthday year. Spearheaded by design company TID International, the project commenced in March and involved a complete redesign of the lobby including reception, concierge, the lounge and the hotel’s signature restaurant and bar. The hotel entrance at 27 O’Connell street has also been extended and enhanced. The complete interior redesign included an update of the floors, walls, drapery and furniture. Jalex International were appointed to create the custom made furnishings. The work has focused on clean lines with a signature look that epitomizes timeless elegance and enduring style in keeping with the beautiful heritage-listed building in which the hotel is housed. The centrepiece of the lobby level is the new Bistro Fax Restaurant & Bar. As Sydney’s newest dining hotspot the upmarket restaurant and chic bar is set within a newly built contemporary space. The menu features modern Australian cuisine with European influences. An extensive wine list is also present and the restaurant is one of the few in Sydney to also offer byo. The venue is open daily for breakfast, lunch, dinner and drinks and is supported by a new website www.bistrofax.com . Bistro Fax Restaurant & Bar also has a dedicated street entry from the corner of Hunter, O’Connell and Pitt streets. “(MORE)” Page 2 of 3 / Radisson Plaza Hotel Sydney Unveils A Redesigned Lobby And Launches Bistro Fax Restaurant & Bar The redesign work has been extensive and as the hotel remained open during the process the hotel carefully went about theming the project to create a point of interest for hotel guests. In keeping with the building, considered to be a masterpiece, and one of Sydney’s most iconic examples of architecture, the concept for the redesign was “Creating a Masterpiece”. In the lobby during the work the hoarding displayed a number of quotes from great artists of the world including Rembrandt, Michelangelo and Monet. A quote from artist Jackson Pollock particularly identified with the theme “It’s all a big game of construction, some with a brush, some with a shovel, some with a pen”. A plasma screen set within a beautiful ornate frame showcased a video presentation of the planned masterpiece – artist impressions of the redesigned areas. A monogrammed logo and long low leather lounges were the finishing touches to the art gallery look. Peter Tudehope, General Manager said: “The last five months have been an exciting time at the hotel. To undergo such an extensive redesign program across not only the main public area of the hotel but also to the signature restaurant and bar while remaining open was nothing short of ambitious. It was paramount during the entire period to ensure that guest satisfaction was maintained. With our masterpiece theming the journey has been a time of excitement rather than inconvenience. We are delighted to now present our striking new lobby and launch Bistro Fax Restaurant & Bar”. The redesigned lobby and new Bistro Fax Restaurant & Bar beautifully complement the hotel’s 362 stylish guest rooms, the fine dining 3-hat Bilson’s restaurant, a Health Club including indoor pool, spa, steam room and gym and eight meeting rooms including two heritage rooms. The hotel also offers a local corporate catering service Desktop Dining and the Coffee Cart has returned to the steps of Bistro Fax Restaurant & Bar each weekday morning. Complimentary internet access is also provided to all hotel guests. “All the pieces have now come together with the unveiling of our new lobby and Bistro Fax Restaurant & Bar. With our fine restaurants, facilities and perfect central cbd location Radisson Plaza Hotel Sydney is one of the most sought after five-star hotels in the city” said General Manager, Peter Tudehope. http://www.bestvenues.com.au/News/radisson_hotel_sydney/default.aspx The intimate, boutique style, five-star Radisson Plaza Hotel Sydney has unveiled a stunning transformation of its lobby and has opened the new Bistro Fax Restaurant & Bar following completion of a AUD$2.9 million redesign program coinciding with the hotel’s 10th birthday year. Spearheaded by design company TID International, the project commenced in March and involved a complete redesign of the lobby including reception, concierge, the lounge and the hotel’s signature restaurant and bar. The hotel entrance at 27 O’Connell street has also been extended and enhanced. The complete interior redesign included an update of the floors, walls, drapery and furniture. Jalex International were appointed to create the custom made furnishings. The work has focused on clean lines with a signature look that epitomizes timeless elegance and enduring style in keeping with the beautiful heritage-listed building in which the hotel is housed. The centrepiece of the lobby level is the new Bistro Fax Restaurant & Bar. As Sydney’s newest dining hotspot the upmarket restaurant and chic bar is set within a newly built contemporary space. The menu features modern Australian cuisine with European influences. An extensive wine list is also present and the restaurant is one of the few in Sydney to also offer byo. The venue is open daily for breakfast, lunch, dinner and drinks and is supported by a new website www.bistrofax.com . Bistro Fax Restaurant & Bar also has a dedicated street entry from the corner of Hunter, O’Connell and Pitt streets. The redesign work has been extensive and as the hotel remained open during the process the hotel carefully went about theming the project to create a point of interest for hotel guests. In keeping with the building, considered to be a masterpiece, and one of Sydney’s most iconic examples of architecture, the concept for the redesign was “Creating a Masterpiece”. In the lobby during the work the hoarding displayed a number of quotes from great artists of the world including Rembrandt, Michelangelo and Monet. A quote from artist Jackson Pollock particularly identified with the theme “It’s all a big game of construction, some with a brush, some with a shovel, some with a pen”. A plasma screen set within a beautiful ornate frame showcased a video presentation of the planned masterpiece – artist impressions of the redesigned areas. A monogrammed logo and long low leather lounges were the finishing touches to the art gallery look. Peter Tudehope, General Manager said: “The last five months have been an exciting time at the hotel. To undergo such an extensive redesign program across not only the main public area of the hotel but also to the signature restaurant and bar while remaining open was nothing short of ambitious. It was paramount during the entire period to ensure that guest satisfaction was maintained. With our masterpiece theming the journey has been a time of excitement rather than inconvenience. We are delighted to now present our striking new lobby and launch Bistro Fax Restaurant & Bar”. The redesigned lobby and new Bistro Fax Restaurant & Bar beautifully complement the hotel’s 362 stylish guest rooms, the fine dining 3-hat Bilson’s restaurant, a Health Club including indoor pool, spa, steam room and gym and eight meeting rooms including two heritage rooms. The hotel also offers a local corporate catering service Desktop Dining and the Coffee Cart has returned to the steps of Bistro Fax Restaurant & Bar each weekday morning. Complimentary internet access is also provided to all hotel guests. “All the pieces have now come together with the unveiling of our new lobby and Bistro Fax Restaurant & Bar. With our fine restaurants, facilities and perfect central cbd location Radisson Plaza Hotel Sydney is one of the most sought after five-star hotels in the city” said General Manager, Peter Tudehope. http://www.bestvenues.com.au/News/Redesigned-Radisson-Plaza-Hotel-Sydney/default.aspx The genies of Cloudland have finally declared ‘Open Sesame’ to the public and invited them to explore their opulent Aladdin’s Cave – Cellar. Nestled underneath the bright lights of Cloudland, Cellar is an intimate and luxurious masculine den filled with rare and limited edition vintages of the grape and grain from around the globe. Delicate furnishings, silk couture curtains, hand carved timber screens, leather chairs and intricate glass, wire and steel chandeliers shine underneath a bedazzling ceiling structure of over 150 stylised diamonds encrusted in white jade and mirrored stainless steel. But it’s not just the jewels on display that are the true treasures of this rare gem of a den. Sandy Godfrey, Winemaker & Sommelier for the Katarzyna Group has designed the first wine list for Cellar to be a mixture of local comfort wines and a snapshot of boutique wines from around the world. “Cellar is the natural extension of Cloudland for wine lovers. You can sample by the glass, half glass or by the bottle a range of wines from biodynamic styles, to single vineyard and small parcel. “We’ve chosen a selection of old world and new world wines that people may not have seen before, alongside a selection of younger and fresher styles,” he said, Employing the use of Enomatic Wine Technology (preventing open bottles of wine from oxidisation), Cellar also boasts an ever-expanding selection of wines by the glass. “We are encouraging people to taste everything from German Riesling, to a single vineyard Burgundy – we also have two Champagnes (Mumm, Heidsieck) by the glass at a very reasonable $14.00 a glass to encourage the bubbles to flow freely”, Sandy said. Not having to adhere to a particular theme for Cellar has given both Sommelier Sandy Godfrey and Bar Manager Ryan Lane the freedom to offer both fine wines and whisky from myriad regions. Ryan Lane – one of the top twenty Australian Bartenders of the year at the Bartender Magazine Bartender of the Year Competition and Australian Liquor Industry Awards Bartender of the Year Finalist – has handpicked the whisky selection covering the globe including whisky from places like Japan, the US and even Tasmania, alongside the more traditional areas like Scotland. “It an opportunity for our customers to learn a little something and maybe even challenge the palate. You can enjoy a flight of whisky’s alongside a flight of wines if you like!” Ryan said. Two private wine rooms and three custom seating booths coupled with Executive Chef Gary Farrell’s European style grazing menu makes Cellar de rigueur for luxe wine and whiskey tastings and intimate gatherings. Wine events are on the cards for Cellar with the next two months showcasing matches made in heaven like Cured Meats & Crianza (Spanish varietals & cured meats from the Cellar Menu), and Italian weekly wine flights on offer including the exploration of varieties like; Pinot Grigio, Sangiovese and Nebbiolo. <B>Cellar underneath Cloudland</B> 641 Ann Street, Fortitude Valley Wednesday - Saturday 6pm – late 07 3872 6600 www.cloudland.tv http://www.bestvenues.com.au/News/Cloudland–the-Cellar/default.aspx It might seem far away, but Christmas is fast approaching and Christmas party venues are filling quickly. Have you booked your office party yet? To explore your options at the Sydney Convention and Exhibition Centre, go to www.christmasatthecentre.com.au, submit an enquiryand enter a draw to win an exclusive Chef’s Table lunch for 12 people. http://www.bestvenues.com.au/News/Christmas-Parties-at-the-Sydney-Convention-Centre/default.aspx CRU54 KITCHEN AND BAR REOPENS AUGUST 3, 2010 Tap into Surry Hills’ own little Spain and experience the intricate offerings of the newly revamped Spanish Tapas and Wine Bar, Cru54, reopening August, 2010. With a fresh new facelift, Cru54’s chic modern furnishings are enhanced by Spanish artworks of intense reds and oranges, and complimented by a new cocktail list, stunning new menu specials, and additional sharing options of tapas, tablas, raciones and desserts. With a strong fresh-food focus, Cru54’s home-made, gourmet dishes combine the best Iberian products with fresh Australian produce, drawing strongly upon owner Catherine Andreo’s own mixed heritage. Recognising the need for change, Catherine explains; “With the relaunch, diners can expect something a little different; a more polished, creative and essentially more Spanish product. We’re keeping all of the favourites as well as throwing in more. This time around I am assuming an Executive Chef role, and am drawing strongly on the country and the cuisine that has inspired me so much. Cru is more than just a tapas bar; it’s a destination, an authentic experience, and I want diners to feel as though they’ve been transported to a different place.” “Although I was born in Salon de Provence (France), my upbringing was essentially Spanish; late lunches, afternoon siestas and leisurely evening strolls. We used to go on holidays to Guardamar Del Segura, Spain where we stayed with close family friends. It was during these trips, when our table was piled high with fresh seafood, and vegetables and fruit ripened by the hot Spanish sun, that I felt I was where I belonged. My love of food developed in Spain, and it was further enhanced by watching my grandma and mum cooking through the years. As soon as I was able to reach the stove, I started to experiment, and I have not stopped since;” she explains. Fresh, authentic and designed to share, Cru54’s home-made menu now draws directly upon Catherine’s own experiences of food and family. Putting a spin on traditional Spanish fare, Cru54’s striking and affordable menu with a true Spanish core and fine French and wider European accents, will satisfy the demands of even the most critical connoisseur. Tapas of fresh Spanish-style anchovy on citrus tomato and avocado salsa toast; caramelised goat cheese with onion compote; jamon croquette with Romesco sauce and spicy eggplant empanda with tapendade will taunt the tastebuds, while tablas of Spanish salami; French saucisson sec; and jamon iberico, imported from Spain after a 40-month long aging process, are dressed to impress. From seafood paella and paprika prawns, to veal and pork meat balls in spicy tomato sauce, and spicy chicken wings with Basque capsicum relish, the various Raconies are designed to share. To meet the needs of the modern diner, tasty gluten free and vegetarian options are readily available. Postre’s (desserts) including Valencia burnt orange with homemade lemon meringue, churros (de le casa) with hot chocolate sauce and Pedro Ximenez ice cream, pack an authentic punch, complimented by decadent dessert wines including an ’07 Beaume de Venise Muscat from Paul Jaboulet, France and Mas Amiel cuvée spéciale (aged 10 years). The stunning wine list features a broad selection of French, Spanish, Australian and New Zealand drops, intentionally set at parallel price points to allow a comparison between different styles and varieties. With a wide range available by the glass, patrons can choose from the approachable (‘07 Castro Martin Albarino from Rias Baixas, Spain), to the bold (‘05 Loma Larga Malbec from Casablanca Valley, Chile). Bottle prices start at $34 for a fresh and fragrant ‘08 Tar & Roses Pinot Grigio from Strathbogie Ranges in VIC up to $187 for an intricate ’04 Roda I reserve 100% Tempranillo from Rioja, Spain. Renowned as a place of passion and inspiration within classy, euro-chic surrounds, the newly relaunched Cru54 Spanish Tapas and Wine Bar offers an exclusively European experience, in an approachable and unpretentious Australian setting. ALL MEDIA ENQURIES PLEASE CONTACT HYPED! COMMUNICATIONS E: laura@hypedcommunications.com.auM: 0450 225 095 http://www.bestvenues.com.au/News/cru54/default.aspx The newly opened Marina Bay Sands in Singapore features the largest and most flexible exhibition and meeting venue, over 2,500 hotel rooms and suites, the Sands SkyPark® 200m in the sky, a museum, the best shopping mall in Asia, world-class celebrity chef restaurants and theatres debuting with "The Lion King". Delegates will be able to make the most of every moment at Marina Bay Sands with business and entertainment all in one convenient location. Marina Bay Sands draw on a wealth of experience from our sister properties, the Venetian Macao Resort Hotel, The Venetian and The Palazzo Las Vegas Sands - a five time recipient of Meeting & Conventions Magazine's Gold Key Award for overall professionalism and quality. http://www.bestvenues.com.au/News/singapore_conference_venues/default.aspx Two employees of Accor’s Sydney Olympic Park hotels are heading to Fiji to take part in the Cure Kids Fiji Island Extreme Challenge to raise funds for sick children in that country. Jane Broadhead, Conference Executive for the Pullman, Novotel and Ibis hotels in western Sydney and Rafael Ruiz, Marketing Executive, will join around 20 other Accor colleagues in the gruelling four-day challenge with the aim of raising at least $200,000 AUD. Over the course of the event the teams will undertake swimming, running, kayaking and other challenges to test their physical and mental endurance and do their bit to reduce infant and child deaths in Fiji. Part ‘Amazing Race’, part ‘Extreme Make-over’ and part ‘Survivor’, this year’s challenge will see teams of two competing to finish a range of challenges that culminate in making over Nadi Hospital’s maternity ward. Children are such a precious part of the Fijian culture and lifestyle. Yet sadly, far too many lose their lives to basic illnesses that are both treatable and preventable in other parts of the world. Thanks to the amazing spirit and fundraising of Accor teams across the Asia Pacific, Jane and Rafael must raise at least $5,000 AUD just to compete and are asking surrounding businesses and households to contribute to their cause. “It’s not going to be easy, but we are willing to give it our best shot and do all we can to raise as much money as possible.,” said Rafael. “This is an opportunity we will never forget, with the reward of knowing that we made a difference to someone’s life.” Already Accor has raised well over FJD$600,000 (approx AUD $350,000) for Cure Kids which has been used to purchase state-of-the-art medical equipment, pay for visiting medical teams to perform surgeries, treatment for children with heart problems and provide ongoing supply of parts to ensure medical machinery continues to work. To support their journey visit www.funraiseonline.co.nz/Jane-Rafael and make a donation. Jane Broadhead & Rafael Ruiz Email: rruiz79@gmail.com http://www.bestvenues.com.au/News/ACCOR-RAISE-FUNDS-FOR-CURE-KIDS/default.aspx <i>June 28th 2010</i> The Sydney Convention and Exhibition Centre has unveiled a sophisticated new interior design in its Parkside Convention Centre, bringing a new vibrancy to Australia’s premier events venue. Flooded with natural light, the redesign gives Parkside a fresh and elegant look that echoes the colours and qualities of the adjacent Bayside Convention Centre while taking full advantage of the venue’s harbour views. The changes also bring the Centre’s acclaimed art collection to greater prominence, including a dramatic harbour scene by Australian artist Brett Whiteley which now forms the centrepiece to Parkside’s open spaces. Centre Chief Executive Ton van Amerongen said the new look was a natural elevation for the Sydney venue. “The Sydney Convention and Exhibition Centre has always been more than just a static venue: it links its events with the life and energy of Sydney itself,” Mr van Amerongen said. “These changes further enhance that quality, drawing on the vivid light, the water views and the surrounding life of Darling Harbour.” Created by architects Cox Richardson, the new look features white travertine floors, deep blue carpets and colour-backed glass wall panels. It enhances the Parkside Foyer with its vast wall of glass overlooking Cockle Bay, as well as the Parkside Ballroom, the largest pillarless ballroom in Sydney. The redesign puts a new focus on Parkside’s broad concourse, now a home for Whiteley’s 6.1m by 2.4m Sydney Harbour to the Spirit of Bill W, one of more than 20 major works by prominent Australian artists in the Centre’s collection. Other additions include integrated projection screens and digital display systems, providing greater opportunities for event organisers’ branding and signage. The enhancements form part of a wider plan that will later introduce fully-operable walls within the Parkside Centre to create more flexible conference rooms and increased exhibition space. To be completed later this year, the additional changes will allow conferences to be held within a single area or level, creating a more intimate feel and better flow between plenary sessions, breakout sessions and exhibitions. http://www.bestvenues.com.au/News/Harbour-Light-Inspires-Centres-New-Look/default.aspx Deckhouse, opening in early July 2010 is set to be one of Sydney's best function centres. With a glass exterior, high ceilings, elegant interior and outdoor terrace overlooking Sydney Harbour, Deckhouse will cater for up to 400 for a cocktail party or 260 seated. This new exciting venue is part of the Dedes Group that has a portfolion including Flying Fish, Sydney Rowing Club and Kirribilli Club. Located at Woolwich Dock, this is one of Australia's largest and oldest working boatyards. Over the next two years, it will be transformed into a maritime village highlighting Sydney's working harbour heritage. The Cafe will be open for breakfast and lunch and the function centre will be available for bookings seven days for conferences, product launches, weddings and other private functions. The word is out about Deckhouse and already they have a lot of bookings, so if you are looking for somewhere really special for a corporate function or a wedding, ring Barbara now to get more details. http://www.bestvenues.com.au/News/deckhouse dedes woolwich function sydney/default.aspx You are invited to come and view the beautiful rooms at St George Motor Boat Club and meet some of the best suppliers in the bridal industry. The Waterfront Function Centre offers a choice of fantastic rooms, and your guests will be impressed by the breathtaking views of Kogarah Bay and the state of the art marina from each location. The club can can cater for events from 20 -250 and can tailor a food and beverage package to suit your requirements. Equipped with the expertise and facilities to cater for any occasion. There will be prizes to be won and it is the perfect opportunity to help plan your special day. Monday 26th July 2010 5.30 – 8.30pm. Entry is free. St George Motor Boat Club 2 Wellington Street, Sans Souci, NSW. 02 9529 7276. http://www.bestvenues.com.au/News/st-george-motor-boat-club-weddings-display/default.aspx Your kitchen is sure to rule after a Caloundra holiday that includes the opportunity to learn how to enhance the magnificent flavours and textures of fresh seafood. Two new seafood cooking schools now offer the chance to master the art of cooking seafood while on holiday. A cooking school by traditional Japanese chefs runs at Bucket and Spade Bistro + Bar located on the ground floor of Portobello by the Sea apartments at Dicky Beach. Owner Genta Tsukimori is planning courses that integrate Japanese culture with tea ceremonies and how to make Kado flower arrangements. A two-hour class on how to make authentic sushi is held regularly and costs $80. Bookings phone +61 7 5492 7077. Point Cartwright Seafoods not only sells fresh seafood and cooks great fish and chips, but also hosts seafood cooking classes every Tuesday night. Owner Paul Thomas is a former marine biologist and has the help of a local chef who takes the class. There is a limit of 12 people and cooking themes include Thai, Spanish and Greek. Prepare the meal, then cook it and eat it. Classes cost $69 per person, run from 6 to 9.30pm and include wine and dinner. Point Cartwright Seafoods is at 245 Nicklin Way, Warana. Bookings +61 7 5437 8923. More information: Genta Tsukimori at Bucket and Spade Bistro + Bar +61 7 5492 7077; Michael Thomas at Pt Cartwright Seafoods +61 7 5437 8923. Media contact: Rodger Hall +61 418 716 893 http://www.bestvenues.com.au/News/Learn-to-cook-seafood-by-the-sea/default.aspx Take advantage of Sebel Yarra Valley’s special winter conference packages and inspire your delegates with an event that is sure to impress. Ideally located in the picturesque Yarra Valley region and on the doorstep of over 80 wineries, The Sebel Heritage Yarra Valley is a unique venue for conferences, meetings or events. Offering the flexibility of 10 versatile event suites and complemented by 102 superbly appointed guest rooms, this 4.5 star resort is an impressive location for your next residential conference Day Delegate Package - $69* per person, half day packages from $59 per person. Complete the occasion with overnight accommodation available in the stylishly appointed guest rooms. Enquire directly for pricing. PLUS Book a conference or event over $25,000 in value at The Sebel Heritage Yarra Valley and you will be rewarded with a free holiday valued at $3,500**! Eligible applicants will receive: • 4 nights accommodation for two at any Sebel hotel or resort in Australia • Return economy airfares (to a capital city) • Hotel transfers • Breakfast daily • $150 dining voucher • Bottle of sparkling wine on arrival Your guests can perfect their swing on the property’s two championship golf courses, indulge in therapeutic treatments at the Heritage Retreat & Mii Spa or take advantage of the leisure facilities available including indoor heated swimming pool, steam room, tennis courts, fully equipped gymnasium plus a host of walking tracks within the surrounding area. To make an enquiry or to arrange a site inspection call 03 9760 3333 or email. http://www.bestvenues.com.au/News/sebel yarra valley winter conference sepcials/default.aspx TV presenter, author and Executive Chef Ben O’Donoghue may have travelled the world cooking for a whole host of rock-stars, celebrities, and other identities, but when it came to the philosophy behind his very own restaurant, he wanted to keep the emphasis on a relaxed and welcoming dining setting. The predominantly seafood restaurant overlooking Streets Beach at South Bank opens mid June and is set to provide the perfect downtime destination for those wanting to find the serenity of a relaxed beach vibe complete with water views in bustling inner Brisbane. Mr O’Donoghue, who was behind Surfing the Menu TV series, said when he sat down with the partners of South Bank Surf Club -which include one of Australia’s largest and most successful independent hospitality groups The Katarzyna Group - they agreed on one thing and that was to keep clear of creating a fine dining restaurant. “I saw the site at South Bank and thought this would be a great opportunity for something relaxed and casual, with a style that was accessible to everyone,” Ben said. Ben has designed menu so it is heavily slanted toward seafood dining, but with enough variety to cater for most appetites at anytime of the day. He also took time to include some of his more popular and signature dishes on the menu. “I love cooking seafood. Not that it will be 100% seafood – more like 80%,” he said. “We will be doing fresh shucked oysters from the crustacean bar, seafood platters and people will be able to identify some of the food from books and TV. “I want to introduce a ‘plat du jour’, which I have seen a lot in my travels and from working abroad in really good restaurants like The Ivy in London, Balthazaar in NY. “It’s about creating a kind of culture where people know they can come in to the restaurant and enjoy a specific signature dish on any given night through Monday to Friday. “I hope people will get excited about these destination dishes where for example Thursday nights is ‘chilli crab with XO sauce and crispy noodles’. “The weekend menus will be a little different with an emphasis on family dining with good seafood, excellent fish and chips and a rolling brunch menu. “You can expect a special Surf Club Bacon and Eggs available all day - a more Asian style dish with a deep fried egg, grilled bacon and King Prawns with oyster sauce chilli on a hotcake. “The bar menu will also be a simple but tasting offering including dishes like prawns on sugarcane, deep-fried olives, fritters with shrimps and a jalapeno mayonnaise, oysters and salt and pepper squid,” he said, Ben warns us not to expect the menu to be a ‘fusion’ style. “The menu is definitely eclectic, yet I think it’s imperative that my dishes are loyal to wherever they are from culturally. The fusion will be how they are placed on the menu,” he said. Is it Modern Australian? Ben likes to call it ‘Modern Bris-Vegas’ and will be proud to be cooking it in the kitchen when South Bank Surf Club opens mid June. http://www.bestvenues.com.au/News/southbank_function venue/default.aspx Emporium Hotel, winner of the Best Small Luxury Hotel Category for the second year running at the prestigious Australian Gourmet Traveller 2010 Travel Awards. Emporium Hotel is one of the most awarded hotels in the country since it opened its intricately designed doors in June 2007. The Australian Gourmet Traveller 2010 Travel Awards were held beneath the sails at Guillaume at Bennelong at the Sydney Opera House and were hosted by Getaway presenter Catriona Rowntree. The awards pay tribute to the innovators, pioneers and legends of Australian tourism. Emporium Hotel, envisioned and developed by Brisbane’s Anthony and Francine John and run independently since opening, will celebrate three years of age in June. The hotel has dominated industry and travel awards since opening, being named one of the world’s best new hotels in the International Conde Nast Travellers Hotlist and taking titles out at the Queensland and Australian Tourism Awards, the Queensland and Australian Hotels Association Awards, the HM Awards for Excellence, now two Australian Gourmet Traveller Awards, and more. Opened in June 2007, Emporium Hotel is Brisbane’s first true luxury boutique hotel, introducing a new standard in exquisite design, opulence, service and approach. Now a proven and award winning property in Brisbane, Emporium Hotel has established itself as a leading luxury product recognised in both a national and international context. 1000 Ann Street, Fortitude Valley, Qld 4006 Phone: (07) 3253 6999 or 1300 883 611 www.emporiumhotel.com.au http://www.bestvenues.com.au/News/emporium hotel wins gourmet traveller award/default.aspx NEWS ARTICLE The Melbourne Convention and Exhibition Centre’s (MCEC) food and wine philosophy has been encapsulated in a new online resource, allowing visitors to learn about its commitment to creating sustainable and inspiring food. The M Food and Wine micro-site is divided into three sections: ‘A Sustainable Approach’, ‘Planning Your Menu’ and ‘Everything Food and Wine’. ‘A Sustainable Approach’ tells the story of the MCEC’s food and wine philosophy and how it works with Victorian suppliers. This section also introduces a selection of the MCEC’s local producers including Red Hill Cheese, Yarra Valley Salmon and Sher Wagyu Beef. ‘Planning Your Menu’ allows event organisers to explore the menu options at the MCEC, gain inspiration from a library of event case studies and discover how the MCEC selects its local Victorian wines. Visitors can also meet the MCEC chefs and learn about the depth of experience and talent they bring to the kitchens. The final section, ‘Everything Food and Wine’, features MCEC food and wine news, kitchen tips from the chefs and advice on selecting and serving Victorian wines. Frank Burger, the MCEC’s food and beverage manager, says: “The new M food and wine micro-site is a valuable resource for event planners, delegates and visitors to the MCEC providing a unique insight into our food and wine philosophy. “We are leading the way with innovative food and wine by focusing on local Victorian produce and preparing all food in-house, right down to baking our own breads and pastries.” Explore the M Food and Wine micro-site at www.mcec.com.au/foodandwine <b><u><a href=" http://www.bestvenues.com.au/Venue/melbourneconvention/default.aspx"> CLICK HERE TO SEND A FUNCTION ENQUIRY TO MCEC</u></a></b> http://www.bestvenues.com.au/News/melbourne_convention_centre/default.aspx Sofitel Melbourne On Collins’ No35 has won Restaurant of the Year at the Australian Hotels Association’s (Accommodation Division) 2010 State Awards for Excellence dinner (held on Friday the 7th of May 2010). Less than twelve months in operation, No35 was up against seven finalists in this category, with the judges awarding points for the menu, wine list, food presentation, originality, service décor, ambience, and product knowledge. Sofitel’s General Manager, Clive Scott, said the award had come at a most opportune time for No35, particularly as the restaurant was less than a year old and that Restaurant Chef, Stuart McVeigh, was doing an excellent job after joining No35 in October 2009. “Stuart McVeigh is inspiring the kitchen brigade with his remarkable culinary skills by producing outstanding and very original dishes. “The magnificent views coupled with the décor of dark timbers, coloured glass highlights and a sophisticated palette of gold, red and pink tones, provides our guests with an elegant dining destination. “We hope that this will be just one of the many awards for No35 in the future. Our aim is to deliver outstanding cuisine in the heart of Melbourne that will hopefully be as breathtaking and memorable as the restaurant’s exceptional views” said Clive Scott. The restaurant serves modern cuisine, using only the freshest local ingredients with an emphasis on pure flavour, matched by relaxed, uncomplicated service. Complementing No35’s food philosophy, Sommelier, Kyriacos Christodoulou, selects wines that are true to their origin which reflect their regional integrity. The service team is led by Restaurant Manager, Owen Gibbons. For more information on No35 visit www.no35.com.au. To make a booking call Sofitel Restaurant Reservations on 03 9653 7744. http://www.bestvenues.com.au/News/No35-WINS-BEST-RESTAURANT-OF-THE-YEAR/default.aspx Hayman in the Great Barrier Reef provides an inspirational private island setting for a meeting, incentive or special event. Meet on Hayman and invite your team to feel truly indulged by discovering the unique Hayman Signature Experiences. Enjoy a fabulous banquet at The Chef’s Table, drift away to total relaxation with an Ocean Massage or take an underwater snorkel or dive adventure on the Night Reef Discovery. Hold your next meeting or event prior to September 30, 2010 and receive a complimentary gift certificate for 2 nights valued at A$4900, including suite accommodation and more. Delegate packages priced from A$240. Conditions apply. http://www.bestvenues.com.au/News/hayman-special/default.aspx After much anticipation, iconic Sydney building, Manly Pavilion opens to the public on Monday 22 March 2010. Billed to be the hottest restaurant launch of 2010, the reopening of the historic Manly harbourside venue will boast a Mediterranean dining experience second to none in a world class setting to rival the Italian Riviera. The restaurant, which has undergone a meticulous refurbishment since 2008, will be home to a stunning 150 seat restaurant and bar headed up by Manly local David Gray as Host and chef to watch Jonathan Barthelmess. Originally built in 1933 as a dressing room for the comfort of bathers, the heritage listed Manly Pavilion has undergone a meticulous renovation by architects Squillace and Nicholas. The building has been restored to its original grandeur and beauty boasting soaring ceilings, an Italian marble terrazzo balcony and unrivalled views of Sydney harbour out to the Heads.. Open seven days lunch and dinner, the Italian menu will feature Mediterranean accents. The menu allows guests to opt for a la carte, sharing plates or the recommended six course menu covering all the important cornerstones of Italian cooking. Pasta, gelato and sorbetti will be handmade, while the kitchen team will cook risotto to order and hand select and age their own meats. The Manly Pavilion will also offer an international bar offering created by the globally renowned Grant Collins. Guests can enjoy a classic Italian cocktail and antipasti on the deck while watching the sun set across Sydney Harbour or if they wish choose a carefully selected wine from the 348 strong wine list created by Melbourne born Sommelier Michael Watt. Boasting a star studded cast both in the kitchen and front of house, the Manly Pavilion promises to deliver consistently stunning food with a seamless front of house experience, bringing a glamorous seaside restaurant and bar offering to local Manly patrons, Sydneysiders and international guests. Manly Pavilion West Esplanade, corner Commonwealth Parade Manly Bookings 02 9949 9011 Opening Times Manly Pavilion is open for lunch and dinner seven days a week Furthermore the bar menu is available between 3 – 6pm daily http://www.bestvenues.com.au/News/Doors-Open-For-Manly-Pavilion/default.aspx Sydney’s newest eating precinct will give travellers a great reason to set out early as SSP opens five world class eateries as part of the $500 million redevelopment of Sydney International Airport. SSP, which has been delivering world class food and beverage experiences in travel locations across the globe for more than 60 years, has now opened its first venues in Sydney’s International terminal. These include World famous Caviar House Prunier Seafood Bar, two iconic Sydney establishments Bambini Wine Room and Danks Street Depot, a superb rustic Italian restaurant, Trattoria Prego and finally Itacho Sushi from Hong Kong, renowned for its Japanese seafood. SSP which is renowned for catering to the changing needs and desires of travelling customers, has enlisted the assistance of some of Australia’s best chefs including Scott Drinkwater, Jared Ingersoll, Michael Potts, and Japan’s Yoshifumi Tanimoto to foster its culture of continual food exploration, innovation and creativity. Caviar House and Prunier has a unique history which began when legendary jazz musician Count Basie, purchased a tin of caviar from a Caviar House store and requested a spoon to eat it immediately. Caviar House didn’t have a spoon available but was inspired to create a tasting stand and the Seafood Bar was born. Sydney will become the 40th city to boast a Seafood Bar, 20 of which are in airports including London Heathrow, New York JFK, Zurich and Copenhagen. Its flagship restaurants are located in Paris, Geneva and London. Owner and executive chef of Danks Street Depot, Jared Ingersoll who earned the title of ’high priest of contemporary Sydney fare’ by respected foodie book, ‘The Sydney Morning Herald’s Good Food Guide’, is now to serve up the best in seasonal and sustainable produce in the food precinct on the departures level of Sydney International Airport. Bambini Wine Room having been awarded Gourmet Travellers coveted “Sydney’s best bar” can now be experienced in Sydney International airport, drawing Euro-chic inspiration from the great wine bars and restaurants of France, Italy, Spain and indeed, Melbourne. Visit <a href="http://www.foodtravelexperts.com/australia/" target="_blank">http://www.foodtravelexperts.com/australia/</a> for further information. http://www.bestvenues.com.au/News/New-Dining-Developments-at-Sydney-Airport/default.aspx Hospitality venues which took out awards in NSW included L'Aqua Reception Centre (Sydney) , Watersedge Restaurant (Sydney), The Carrington Hotel (Blue Mountains), Newport Mirage Resort (New Port) and Flare Catering. This was the 13th year in a row Watersedge won the converted Best Restaurant Reception Award. Held at the newly refurbished Dockside at Cockle Bay, more than 300 industry professionals attended the awards. Victorian hospitality winners included Potters Reception (Yarra Valley), Southern Golf Club (South Melbourne), Brighton Savoy and Truffleduck (catering). South Australian venues which took out awards were Donato Reception Centre (Adelaide), Chloe’s Restaurant and Function Centre (Kent Town), Mount Lofty House Grand Mercure, The Lakes Resort Hotel and Cruising Yacht Club of SA. In Queensland the awards went to An Island Hideaway (South Stradbroke), Sirromet Winery (Mount Cotton), Rydges Oasis Resort, Mt Ommaney Hotel Appartments, City Golf Club (Toowoomba) and Maleny Manor (Maleny). For more details about finalist and nominees visit <a href="http://www.abia.com.au" target="_blank">www.abia.com.au</a> http://www.bestvenues.com.au/News/Hosipitality-Venues-Awards-l-aqua/default.aspx This year marks Park Hyatt Sydney’s 20th birthday celebrations and to commemorate this milestone, it is offering you and your friends a bottle of Veuve Clicquot Champagne with their compliments when you dine at the iconic waterfront restaurant harbourkitchen&bar on your birthday*. With a spectacular backdrop of Sydney Harbour, what better way to treat yourself on your birthday than by indulging in great company, an exquisite three-course dinner from the à la carte menu prepared by the hotel’s executive chef Andrew McKee, fine wine and a special gift of Veuve Clicquot Champagne. Positioned between the world-famous Opera House and Sydney Harbour Bridge, Park Hyatt Sydney offers a sanctuary of luxury and is perfect for celebrating special occasions and luxury getaways. Be part of the celebrations and book your table now on 02 9256 1661 or email hkbar@hyatt.com. *Terms and conditions apply. http://www.bestvenues.com.au/News/harbour-kitchen-bar-birthday-veuve-clicquot/default.aspx Get your social club group or mates together for an informal and fun afternoon at Paddo Bowls. Up to 272 guests can be on the greens at one time, however smaller groups of up to 16 are well catered for. Try the Paddo Bowls BBQ on the greens, a delicious gourmet BBQ created by the chefs and served al fresco on the surrounds of the bowling greens. This is an increasingly popular idea for companies, birthdays, bucks or hens days. Perhaps a cocktail or two from the bar afterwards? Book your own personal butler! He or she will serve your drinks and finger food on the green. Corporate gear (like caps and trophies) can also be arranged. <b><a target=" _blank" href=" http://www.bestvenues.com.au/Venue/paddingtonbowlingclub/default.aspx ">Visit Paddo Bowls on Best Venues for further details.</a></b> http://www.bestvenues.com.au/News/paddo-bowls-corporate-bowls/default.aspx Whether it's a romantic getaway or a weekend hideaway, enjoy all of the wonders of Sydney while staying at The Menzies Sydney. Enjoy overnight accommodation and full buffet breakfast in the Carrington restaurant for two. From just $189 per room per night including breakfast. Subject to availability. Embracing Sydney’s best location, The Menzies Sydney Hotel is ideally located in the heart of Sydney City with famous attractions including the Sydney Opera House, The Rocks, Sydney Harbour Bridge and The Royal Botanical Gardens all a short stroll away. The hotel also has the luxury of direct rail access to the airport and close accessibility to public transport. http://www.bestvenues.com.au/News/mezies-sydney-romantic-getaway/default.aspx Easter is just around the corner and to celebrate, Mercure Sydney Airport is offering a special Easter package.From $199,the package includes overnight accommodation for two, full buffet breakfast in Seasons Restaurant and a bonus Easter pack! http://www.bestvenues.com.au/News/venues sydney airport/default.aspx Located on the banks of Adelaide's magnificent Torrens River yet steps away from the vibrant city is one of the states most sophisticated hotels Intercontinental Adelaide, featuring 367 contemporary guest rooms and suites that effortlessly blends luxury with comfort. http://www.intercontinental.com/adelaide http://www.bestvenues.com.au/News/A-World-Famous-Name-Has-Arrived-in-Adelaide/default.aspx The annual Australian Bridal Industry Academy Awards have again been held, with winners from NSW, Victoria, Queensland and South Australia announced in more than 20 categories. Each year thousands for newlyweds nominate their best wedding suppliers for the prestigious ABIA awards by rating the quality of their products, service, price and attitude of staff. These ratings are then added up, with the highest scoring nominees winning the division award. This year more than 300 businesses from around Australia were nominated in the awards. Hospitality venues which took out awards in NSW included L'Aqua Reception Centre (Sydney) , Watersedge Restaurant (Sydney), The Carrington Hotel (Blue Mountains), Newport Mirage Resort (New Port) and Flare Catering. This was the 13th year in a row Watersedge won the converted Best Restaurant Reception Award. Held at the newly refurbished Dockside at Cockle Bay, more than 300 industry professionals attended the awards. Victorian hospitality winners included Potters Reception (Yarra Valley), Southern Golf Club (South Melbourne), Brighton Savoy and Truffleduck (catering). South Australian venues which took out awards were Donato Reception Centre (Adelaide), Chloe’s Restaurant and Function Centre (Kent Town), Mount Lofty House Grand Mercure, The Lakes Resort Hotel and Cruising Yacht Club of SA. In Queensland the awards went to An Island Hideaway (South Stradbroke), Sirromet Winery (Mount Cotton), Rydges Oasis Resort, Mt Ommaney Hotel Appartments, City Golf Club (Toowoomba) and Maleny Manor (Maleny). For more details about finalist and nominees visit <a href="http://www.abia.com.au" target="_blank">www.abia.com.au</a>. http://www.bestvenues.com.au/News/Brides-vote-on-best-venues-in-Australia/default.aspx Bells at Killcare have opened the doors to the Bells at Killcare Day Spa and Pool. This is an exciting development for the property, with the spa offering a range of luxurious treatments using the in-house Bouddi products alongside the Li’tya indigenous rang. A full menu of treatments will be available in the coming weeks, including massages, facials, pedicures, manicures, wraps and hot stone, and bookings will be taken for both in-house guests and visitors through the Bells reception. Designer Chrissie Jeffrey has added her touch to the new Bells Pool, which is situated in the garden adjacent to Bells restaurant. Her selection of signature Bells blue & white features will be instantly recognisable. Designed for swimming laps and lounging European style, this 20-metre pool will certainly be the cherry on top for the property this summer. Click <a href="http://www.bestvenues.com.au/Venue/bellskillare/default.aspx" target="_blank">here</a> to visit Bells at Killcare's page on the Best Venues website. http://www.bestvenues.com.au/News/Bells-at-Killcare-New-Pool-and-Day-Spa/default.aspx The Sydney Convention and Exhibition Centre has won the Exhibition and Events Association of Australia’s (EEAA) Best Green Initiative Award for the second consecutive year, in a move which recognises the venue’s continued environmental leadership. Meanwhile, the Centre’s Director of Sales – Exhibition and Special Events, Helen Mantellato, has been awarded the EEAA’s Trevor Riddell President’s Award for her contribution to the industry. Ms Mantellato was chosen for the award in recognition of her ongoing support and advice to the EEAA, both at the Board and Committee level. Centre Chief Executive Ton van Amerongen congratulated Ms Mantellato on the award, presented at the EEAA’s Annual Awards for Excellence last week, which he said reflected her unwavering dedication and professionalism. “Helen has been with the Centre since it opened and has an incredible understanding of our industry, which she generously shares with others for the benefit of all,” Mr van Amerongen said. Mr van Amerongen said he was also delighted that Centre has won the Best Green Initiative Award for the second year. The award reflects the ongoing success of the Centre’s Ecowise program as well as its introduction of a range of additional initiatives over the past year, including the employment of a dedicated environmental officer and participation in the NSW Government Sustainability Advantage Program. “The Centre is absolutely committed to the concept of sustainability within our venue and to working with our clients to make events more environmentally responsible, so we are honoured to have won this award again,” Mr van Amerongen said. The Centre’s award submission was rated highly across all assessment categories including sustainability, scalability, useability, cost effectiveness and relevance to the exhibition market. http://www.bestvenues.com.au/News/Sydney-Convention-Exhibition-Centre-2-EEAA-Awards/default.aspx For four weeks this summer, MTV will plug into Dreamworld with an Australian theme park first, as some of the nation’s coolest celebrities mash together the best of MTV in explosive, live and entertaining shows. Part stunt show, part game show, full of pumped up music and always focused on fun, the 30 minute high-powered shows will take the raddest elements off the MTV channel and into a live audience. Held three times a day at Dreamworld studios, the shows will run from December 26 through to January 22. Ensuring guests enjoy the best of ALL our Worlds in one, the 2 Day World Pass provides unlimited entry over TWO days between both Dreamworld & WhiteWater World. Do two worlds at once! To 'plug' into the summer frivolity at Dreamworld, please contact events@dreamworld.com.au for more information. http://www.bestvenues.com.au/News/MTV_PLUGS_INTO_DREAMWORLD/default.aspx de Groots have selected their favourite <a href="http://www.bestvenues.com.au/honeymoon-packages/" title="Hamilton island honeymoon packages" target="_blank">honeymoon destinations</a> and are working with experienced travel consultants to make sure you experience the BEST romantic getaway. If you are still looking for that perfect escape just send them an enquiry and they’ll tailor a package to suit. If you would like them to take the stress out of paying for your honeymoon they can also create a honeymoon registry, so your guests can contribute to the holiday of a lifetime. Allow them to buy you dinner in Paris, a scenic flight over Heart Reef in the Whitsundays, or a Gondola ride in Venice…. To preview our honeymoon packages <a href="http://www.bestvenues.com.au/honeymoon-packages/" title="Click Here" target="_blank">click here</a> http://www.bestvenues.com.au/News/hamilton_island_honeymoon_packages/default.aspx Circa, the Prince has long been one of Melbourne’s great dining experiences. So rest assured Matt Wilkinson’s imaginative produce-driven menu won’t change. Nor will the sublime service and style, typical of John and Lisa van Haandel. But things will be done differently. And it will open late October 2009. “We’ve turned the restaurant inside out to deconstruct the dining experience,” explains John van Haandel. “But it’s more than just a refurb. It’s evolution. The next exciting chapter, if you like.” More versatile use of space offers a variety of dining and entertaining options without losing the laid-back luxury that’s very much a van Haandel hallmark. “Similarly with The Prince hotel, Circa’s new interior has come together through a collaboration of local furniture designers, retailers, artists and stylists. We’ve created a warm, textured palette that’s modern, relaxed and fresh – very much an environment to soothe and stimulate the senses,” continues van Haandel. With the new mood comes a new menu, expanding the offering to small plates and shared dishes in the bar and courtyard, and tailored to suit in the private dining rooms. Wilkinson’s elegant and innovative dishes feature hard-to-find high quality produce, beautiful rare breeds and organic heirlooms. So he’s almost always working in collaboration with passionate local growers and producers, to ensure what’s best and freshest in season appears on the plate. Add a lush working kitchen garden and a world-class wine list that’s lauded and awarded, and you have Circa, today. The new Circa, the Prince, open 31 October 2009. Opening hours: breakfast 7-11am, daily; bar menu noon till late, daily; dinner Monday-Saturday, from 6pm; and Sunday lunch 12.30-4pm. http://www.bestvenues.com.au/News/New-Circa-the-Prince-unveiled/default.aspx Sydney’s only hotel Kosher Kitchen has launched at the Sofitel Sydney Wentworth, successfully meeting the needs of the Jewish community under the supervision of respected Rabbi, Aaron Groner of the Kashurit Authority in Sydney. Sofitel Sydney Wentworth is currently the only hotel kosher kitchen available in Sydney and its surrounds, allowing the observance and creation of kosher cuisine for small through to larger scale events of up to 600 people. Sofitel’s kosher kitchen and cuisine is expected to be of particular service to those wishing to celebrate and participate in major events including coming of age celebrations like Bar and Bat Mitzvahs and milestones such as weddings, anniversaries and multi-generational family reunions. Sofitel’s General Manager Marc Cherrier says the addition of the kosher kitchen will allow the hotel to more effectively service the needs of Jewish guests and the broader community at large without the assistance of external kosher caterers. Sydney Rabbi and philanthropist Rabbi Mendel Kastel has confirmed The Jewish House will be among the first to take advantage of the hotel’s new kosher service and facilities, with the charity holding its most important annual fund raising event – featuring entertainment from famous father and son Jimmy Barnes and David Campbell - at the Sofitel Sydney Wentworth on the 1st of December. Given its new facilities, the hotel has appointed a dedicated kosher expert to assist its already extensive sales and events team with the implementation of its in-house kosher service. Sofitel welcomes Lisa Klein on board in a newly created consulting role to meet with clients and liaise with the Kosher authority directly to ensure an effortless event for Jewish guests. In addition to its kosher suppliers and kitchen facilities, Sofitel Sydney Wentworth offers events guests the choice of a glamorous pillarless ballroom catering for up to 600 guests and 11 function rooms for weddings, corporate and social events and conferencing of all sizes. With a fashionable CBD address, the iconic ‘Wentworth’ marries its rich heritage with Sofitel’s sophisticated French pedigree for a contemporary yet classic hotel experience. The hotel features 436 elegant guest rooms – each with French amenities and the distinctive Sofitel ‘MyBed’ and often a home away from home for royalty, politicians and Australians alike for many years – with great dining options including Garden Court Restaurant overlooking the Wentworth’s famous Garden Courtyard, and the Wentworth Lounge. To make an enquiry or to book your next kosher event please call Sofitel Sydney Wentworth’s event team on 02 9228 9180. Visit www.sofitelsydney.com.au. http://www.bestvenues.com.au/News/Sydneys-Hotel-Kosher-Kitchen-Opens-at-Sofitel/default.aspx Campari House is an elegant addition to the Melbourne laneway bar and restaurant scene, an ambitious undertaking spanning four levels, each with their own distinct design and offering including restaurant, function space, lounge and the ever popular Rooftop. There is nothing Melbournians love more than a rooftop and this one will not disappoint. The heaters and umbrellas work wonderfully with Melbourne’s fresh Spring air. Open every evening until late, serving up some of Melbourne’s best pizza all night get in early to secure a table. http://www.bestvenues.com.au/News/New-Rooftop-at-Campari-House/default.aspx Perth’s very own James Squire Brewhouse ‘The Generous Squire’ is now open for all beer lovers to come enjoy a perfect pint of our various superb ales and lagers. Located on the corner of Murray Street and Shafto lane ‘The Generous Squire’ features the full range of James Squire beers and is in the process of brewing two beers onsite that will be exclusively available fresh from the bar. In the meantime ‘The Generous Squire’ will be the only venue in WA you can enjoy a pint of James Squire I.P.A. on tap and we have our Melbourne Brewhouse’s Dockland’s Pale Ale available too! As well as unique, award winning beers there is a fantastic food offering at the venue with dishes created to complement specific beers. Try a ‘chilli prawn pizza’ with a pint of James Squire Pilsener or the ‘Convicts Tucker Bag’ with a pint of James Squire Amber Ale. For more information go to http://www.thegeneroussquire.com.au/ http://www.bestvenues.com.au/News/brewery_functions/default.aspx Sydney's renowned Ladylux nightclub is set to reopen its doors October 14th. After a 5 month hiatus the club will relaunch with a chic new look and a complete makeover that will see everything from the custom made carpet to the sexy staff uniforms completely reimagined. Ladylux has long been established as one of Sydney’s favorite venues. Proprietor Scott Bayly opened Ladylux in 2003 and ran it successfully for 5 years where it became well known for its seductive nature, friendly atmosphere and eclectic music. After a successful run, Ladylux closed for a serious renovation and will reopen in October to seduce the public with a new level of sophistication and style. Noted Sydney designer Thomas Bucich was approached by the team at Ladylux to create a fresh new look. “The owners have asked me to design a new more upmarket, lush version of the longstanding venue. In these times of doom + gloom, our clients are looking to create a new environment that exudes sexiness + luxury.” The club will be repositioned to attract a more sophisticated clientele. “The interiors will be a lush mix of Baroque meets James Bond. I've designed the interiors to be a bit 'futuristic-retro' - ala 1960s James Bond. This sleek architecture will collide with rich Baroque colours, platinum and walnut finishes and the exclusivity of super-scaled baroque hand painted wall finishes by my favourite Sydney decorative painter Mark Stanford.” New features in the club will include: A custom designed Piranha tank, custom one off carpet incorporating the Ladylux logo, an exclusive upholstered Absolut members room, a Tanquery Martini Bar, a focus on wines with champagne provided by Bollinger, state of the art technology and finishes all presented in a lush environment. Soon Sydney's elite will once again be able to enjoy the special sophistication of Ladylux. Ladylux will be open everyday from 6pm and with an impressive and extensive wine list, freshly shucked oysters, antipasto and cheese platters served every evening, Ladylux is the perfect place to ease the stress of the day and slip into the evening in style. Ladylux is also available for exclusive events, product launches and private parties. http://www.bestvenues.com.au/News/sydney_bar_functions/default.aspx September 29, 2009 - For the 5th year running, Orange is holding their successful Orange Wine week from October 16th - 25th, 2009 showcasing the local wines accompanied with specially selected dining experiences, including a line up of activities to celebrate the best of Orange. Ross Hill Wines, established in 1994 has moved to a new cellar door at Wallace Lane in Orange. As part of their exciting launch this year, James Robson, General Manager of Ross Hill Wines has invited Executive Chef, Paul McMahon of Catalina, Sydney’s well recognized harbourside restaurant in Rose Bay to share his culinary treats to match with Ross Hill Wines for a kick back long lunch. This event evolved from a chef’s lunch five years ago at the home of Peter and Terri Robson (James’ parents) with only 50 guests. Held bi-annually, last July it drew a crowd of over 120 people with an expected attraction of more than 150 for this October. With his European and Mediterranean influenced style, Paul McMahon has created a menu for the country, including a harbourside touch of one of Catalina’s special signature dishes of Catalina house smoked salmon – with a touch of Orange! Paul is very particular about produce and with his love and experience with fish, has chosen De Costi’s Tasmanian Salmon to start the long lunch. From James Robson and the Ross Hill Wines family’s perspective, Catalina was a perfect choice for this October week-end. “Ross Hill Wines are very pleased to have Catalina join them for the annual October Lunch. “Catalina is one of Sydney’s iconic harbourside restaurants, so to have Paul’s great food matched with our wines for a long afternoon in the winery will be fantastic”. With a long association between Ross Hill Wines and Catalina restaurant, the families have developed a great relationship, enjoying the get together for a wine or two, either at the Ross Hill farm or at Rose Bay.“ Catalina is one of our best customers, they have one of the best Sommeliers in Sydney, so it is a wine list we are very proud to be on.” Says James Robson. Click here to visit Catalina's page on Best Restaurants. http://www.bestvenues.com.au/News/Catalina-Takes-a-Taste-of-Sydney-Harbour-to-Orange/default.aspx Due to its popularity for Xmas function the team at Carlton BrewHouse have created a second unique function venue – The CUB Deck. Set in the heart of Australia’s biggest brewery the CUB Deck is an exciting new function space in Melbourne set to house fun, relaxed Xmas celebrations. The CUB Deck extends seamlessly out of the Carlton BrewHouse and is an exciting innovative indoor / outdoor function space. Consisting of two summit structure marquees and a huge timber decked beer garden this is the perfect oasis for Xmas events. And why not complete the experience by including a tour of the brewery, beer pulling competition or beer / food matching ? The CUB Deck offers a unique experience and let’s face it……the food is fabulous, wine is divine and the beer doesn’t get much fresher. Cheers! http://www.bestvenues.com.au/News/Melbourne_function_venue/default.aspx 28 September 2009 - Some of Sydney’s top chefs will join forces with the NSW Government to promote Sydney as Australia’s premier restaurant and fine dining destination. Minister for Tourism Jodi McKay today launched the partnership, which is a State first, at Sydney’s Quay restaurant. Ms McKay said the partnership was the brain-child of John Fink, Sydney entrepreneur and head of the Fink Group (owner of Otto and Quay Restaurants). “This partnership will strengthen Sydney’s position as Australia’s top dining and tourist destination both locally and on the international stage,” Ms McKay said. “Sydney is already recognised as one of the world’s most iconic cities and this opportunity will highlight the very best of our dining experiences. “It is a great example of industry and government working together and will hopefully tempt more domestic and overseas visitors to our great city.” Ms McKay said the industry group includes: • Peter Gilmore - Quay • Neil Perry - Rockpool Bar & Grill / Spice Temple • Justin North - Bécasse • Maurice Terzini / Robert Marchetti - Icebergs Dining Room and Bar / North Bondi Italian Food • Dietmar Sawyere - Berowra Waters Inn • Sean Connolly - Sean’s Kitchen / Astral • Richard Pactnik - Otto Ristorante • Mark Best - Marque • Martin Boetz / Sam Christie – Longrain Ms McKay said that all the restaurants represented in the group were recently included in Australian Gourmet Traveller’s list of the best 100 Australian restaurants recognised for providing consistently exceptional food, wine and hospitality. http://www.bestvenues.com.au/News/Top-chefs-team-up-to-promote-Sydney/default.aspx September 2009 - It’s great to celebrate a special birthday with good friends. And Sydney Seafood School, turning 20 this November, seems to have plenty of friends who want to share in the celebrations. The 20th anniversary program which runs from November to February reads like a Who’s Who of Australian chefs. David Thompson, a regular on the School’s program of classes before he relocated to London to open Michelin-starred restaurant Nahm, is back in town to conduct three classes based around his new book, Thai Street Food, while Cheong Liew, hailed as the ‘father of fusion’ is visiting from The Grange Restaurant in Adelaide to present a class showcasing his unique cuisine. Tetsuya Wakuda and Neil Perry, who rarely conduct cooking classes, were more than happy to make an exception to help the Seafood School celebrate this milestone birthday. The list goes on with Justin North, Matthew Moran, Guillaume Brahimi, Peter Gilmore, Christine Manfield and Peter Kuruvita all conducting classes in November. Janni Kyritsis, previously of MG Garage and Berowra Waters Inn and now semi-retired, just can’t stay out of the kitchen. He’s been a behind-the-scenes consultant on the School’s recent renovation and, always keen to mentor young chefs, is conducting a class in November with his ex-sous chef Lauren Murdoch, now at Ash Street Cellar. “When Janni suggested doing a class together with Lauren, it started me thinking,” says Roberta Muir, who’s managed the School for the past 12 years. “One of the great things about the Australian hospitality industry is the camaraderie between chefs, so for our February program we’re running a series of ‘double act’ guest chef workshops. Giovanni Pilu from Pilu at Freshwater and George Francisco from Jonah’s are kicking it off. They’re both northern beaches boys who’ve relocated from overseas and cook by combining a little of their homeland with the best Aussie produce. They’re good mates and are very excited about teaching a class together.” Other double acts in February include Damien Pignolet with Jason Roberts (who was his Executive Chef at Bistro Moncur before leaving to pursue an international career); Chui Lee Luk (Claude’s) and Melbourne chef/food historian Tony Tan, who come together over a common love for Southeast Asian food; and two of the founders of CIRA (the Council of Italian Restaurants in Australia), Armando Percuoco (Buon Ricordo) and Lucio Galletto (Lucio’s). Other chefs joining in the celebrations in February are Peter Doyle from est. (who also appeared on the School’s inaugural program in 1989), Mark Best from Marque and Mark Jensen from Red Lantern. The 20th Anniversary November - February program of classes and latest FISHline News can be viewed at www.sydneyfishmarket.com.au. Classes can be booked online and gift certificates purchased from the website (a great Christmas gift idea). Contact Sydney Seafood School on (02) 9004 1111 or sss@sydneyfishmarket.com.au and FISHline on (02) 9004 1122 or fishline@sydneyfishmarket.com.au http://www.bestvenues.com.au/News/Sydney-Seafood-School-Celebrates-20th birthday/default.aspx September, 2009 - As spring heralds the arrival of new buds on the vines at Cassegrain Wines, the picturesque Hastings River winery is set to launch new production capabilities and a state of the art new warehouse facility as well as announcing the recent appointment of Michelle Heagney as senior winemaker working alongside Chief Winemaker and Managing Director John Cassegrain. Cassegrain Wines’ upgraded bottling and production facilities will allow for greater volumes while a new on-site temperature-controlled warehouse has the capability to house up to 1.4 million bottles of wine and will be used to store Cassegrain wines as well as those produced under contract in their bottling facility. “It’s an exciting time for us,” says John Cassegrain. “The changes we’ve implemented throughout this year will enable us to dramatically increase our output and I’m looking forward to working alongside Michelle who brings with her impressive winemaking expertise.” In the lead-up to the new infrastructure being completed and Michelle Heagney’s appointment to the winemaking team, 2009 has also brought Cassegrain Wines several award wins, industry recognition, some big new account wins and the celebration of 15 years as exclusive supplier to the Japanese bullet train, the Shinkansen. The longstanding relationship with the bullet train has resulted in the network recently expanding their portfolio of Cassegrain Wines. Visit www.cassegrainwines.com.au http://www.bestvenues.com.au/News/Cassegrain-Set-to-Spring/default.aspx Explore Macedon Ranges and Kyneton in all its glory this spring with a brand new tour by Victorian Winery Tours, specially designed for V/Line travellers. ‘The Macedon Ranges & Kyneton Discovery Tour’ provides an enjoyable and relaxing way to explore this lovely Victorian region, which is renowned for its natural beauty and excellent wine and produce. Tours operate on Thursdays and Sundays from 12 September to 25 October, departing Southern Cross station just after 9am and arriving in Woodend mid-morning. Guests then board a tour bus for a picturesque journey over Mount Macedon and through Hanging Rock. They can then choose between wine tasting and a two-course lunch at Hanging Rock winery or continue on to Piper Street, Kyneton where they can explore the township and its excellent shopping. The tour returns to Melbourne late afternoon. The tour includes: pick-up and return from the V/Line train stations; entry into Hanging Rock Reserve; and optional wine tasting and two-course lunch accompanied by a glass of wine followed by tea/coffee (extra cost). V/Line return tickets from Melbourne can be purchased additionally from only AUD$14.80 return for an adult, AUD$7.40 concession (Thurs) and AUD$10.60 concession (Sun). Call 136 196 or purchase online at vline.com.au. Tours are AUD$75 per person without wine tasting and lunch and $105 with wine tasting and lunch. For those who choose to continue onto Kyneton, there are a number of exclusive discounts available at local businesses on presentation of their V/Line ticket. For specific deals, visit the V/Line website vline.com.au. Tours can be booked through Victorian Wine Tours (www. winetours.com.au) or call 1300 WINETOUR (1300 946 386). http://www.bestvenues.com.au/News/Macedon-Ranges-and-Kyneton-Discovery-Tour/default.aspx Sep 09 - With a passion for premium produce, Raw Materials is proud to announce the launch of its cooking school. Raw Materials offers a selection of intimate, welcoming classes in a state of the art kitchen featuring quality All Clad cookware and Fisher and Paykel appliances. The Raw Materials commitment to flavour, inspiration and quality resonates throughout each class. For the first time the general public can enjoy the unique warehouse facility to relax, discuss, taste and learn some inside tips from professional chefs. All classes include substantial food tastings and comprehensive recipes, giving guests the confidence to reproduce the dishes at home. They will also have the opportunity to purchase amazing Raw Materials products direct from the wholesaler. There’s a range of classes to suit every taste—choose from a variety of cuisine styles such as Italian, Thai and Spanish, as well as themed classes for Spring Racing and the perfect Christmas feast. For more information or a class schedule please contact: Glenn Flood, Studio Manager on 0405 662 272 or email studio@rawmaterials.com.au Raw Materials - The Studio has become a prominent force for all things culinary in Melbourne's West, frequented by some of Melbourne's finest chefs, including Gary Mehigan, Frank Camorra and Sean Donovan. Cost: $125.00 per person, per class Address: 148 Cowper Street, Footscray Bookings: studio@rawmaterials.com.au - www.studiorawmaterials.com.au create.communicate.celebrate http://www.bestvenues.com.au/News/Raw-Materials–The-Cooking-School/default.aspx Sep 09 - Guests can enjoy fresh breakfast, lunch and dinner buffets prepared by theatre chefs, featuring Indian, Japanese, Australian and Chinese cuisine with a dessert buffet, including chocolate fountains and home-made gelato. The new design includes new furnishings and additional seating for up to 208 guests. Seafood Buffet: Guests can enjoy a seafood dinner buffet that includes fresh oysters, king prawns, crab and lobster every Friday night from 18 September to 16 October 2009. The seafood buffet is priced at A$99 per person. Shangri-La Hotel, Sydney was recently crowned “Best Sydney Hotel” and one of the “Top Three Hotels in Australia, New Zealand and South Pacific” in the World’s Best Awards 2009 by Travel + Leisure magazine. For enquiries or bookings, please call Café Mix on (02) 9250 6206 or e-mail cafemix.slsn@shangri-la.com. http://www.bestvenues.com.au/News/Shangri-La-Hotel-Cafe-Mix-Unveils-New-Look/default.aspx Sep 09 - The Coopers Brewery has introduced the latest generation into their family of beers. Renowned for brewing award-winning ales and stouts since 1862, the Cooper Family has created Coopers 62, a full-flavour Pilsner made with the same uncompromising passion they are renowned for. Glenn Cooper, Chairman and Marketing Director of Coopers, said “The launch of Coopers 62 Pilsner is an extremely exciting project and it’s our first step into this category. Coopers 62 Pilsner has been painstakingly perfected and tested, and offers Australians the option of drinking a home grown yet world class pilsner.” Coopers 62 is the perfectly individual pilsner for the beer drinker who knows who they are and what quality tastes like. It is targeted towards a discerning and self-assured individual, who enjoys a quality premium domestic or imported lager. Based on a classic Bohemian-style Pilsner, Coopers 62 has a straw-to-golden colour and dense, rich foam. Hopped, using a combination of traditional Saaz and Hersbrucker varieties, it has a medium-bodied palate and is generously fermented to produce a well-attenuated lager. The hop flavours of Coopers 62 are perfectly balanced by an all-malt recipe of Australian-grown malted barley to finish with a residual sweetness, typical of this style of beer. The end result is a crisp, full-flavoured taste with a smooth, satisfying finish, brewed just for you. http://www.bestvenues.com.au/News/The-Cooper-Family-Introduces-Coopers-62-Pilsner/default.aspx Set amongst the sails of the Sydney Opera House this amazing venue is the perfect location for a seated gala lunch or cocktail reception, while you watch the race that stops the nation. With sweeping harbour views, a private balcony, and a capacity to hold up to 250 guests for a seated lunch, or up to 600 guests for a cocktail reception. Cocktail reception packages from $90.00 per person Seated Lunch packages from $110.00 per person (* Prices based on a minimum of 100 guests, and exclude Sydney Opera House venue hire) Call the Opera Point Events team now to secure this venue for your Melbourne Cup event! The team at Opera Point Events Phone: 02 8274 9600 www.operapointevents.com.au http://www.bestvenues.com.au/News/Opera-Theatre-Melbourne-Cup/default.aspx With the growth in regional food and wines, Cowra’s Windowrie have opened their Wine Bar at The Mill in time for spring and summer. The Mill is the oldest building in Cowra and a centre piece for tourism. To coincide with the warmer weather and budburst in the vineyards, Windowrie has extended the opening hours of the new Wine Bar so that customers can enjoy a glass of local wine or beer on the veranda, seven days a week, from 11am until 5pm, and to 8pm on Fridays (from 18 September). The Wine Bar at the Mill is the perfect place to catch up with friends and family after work on a Friday or over the weekend. Enjoy the Mill’s flavours of spring with Wizz O’Dea’s Sunday Sauce drizzled over tender chicken pieces. “Our family dinners always involve this great blue cheese sauce,” explained Windowrie’s Nook O’Dea. “Mum would pour it over everything, from roast beef to asparagus, to chicken and cauliflower. However, she’d never let on as to the exact ingredients, so although we’ve all had a crack at making it, we miss Wizz’s secret ingredient. Maybe someone at the Wine Bar can pick it!” Wizz’s Sunday Sauce has been a great hit, as have the other food platters including cheese and fruit and a local olive oil tasting plate. “Its great to have our customers relax with us and enjoy The Mill as much as we do,” commented Nook O’Dea. “The Wine Bar will be open from budburst through to the new year, so we’re encouraging everyone to call in and see us.” “The Mill Wine Bar will also be supporting other local winemakers with one local winery showcased each month. It’s the only Wine Bar in the town, so we envisage that it will become the place for people to meet and wind down at the end of a working week. It’s quiet and atmospheric, and close to the centre of Cowra.” The Wine Bar offers a choice of Australian and imported beers and a range of Windowrie, and other local wines. The relaxing environment and beautiful surrounds of The Mill, coupled with some chilled out music and good friends, is Cowra’s summer experience. Wine Bar at The Mill, Vaux Street, Cowra Ph: 02 6341 4141 Monday to Thursday: 11am - 5pm Friday: 11am – 8pm Saturday and Sunday: 11am – 5pm For more information and images please contact: David Cumming at Define Wine: 0414 736 342 or david@definewine.com.au Nook O’Dea at Windowrie Estate: 02 6341 4141 or wine@windowrie.com.au Louise Heckenburg at Windowrie Estate: 02 6341 4141 or themill@windowrie.com.au http://www.bestvenues.com.au/News/Windowrie_Wine_Bar_at_The_Mill/default.aspx Best Sporting Event Anaconda Adventure Race – Rapid Ascent Pty Ltd Australian Open – Tennis Australia Rolex Sydney Hobart Yacht Race - Cruising Yacht Club of Australia Whereis Australian Surf Life Saving Championships - Surf Life Saving Australia Best Tourism Event Tour Down Under, UCI Pro Tour event – South Australian Tourism Commission Fun4Kids Festival – Warrnambool City Council Live Event for The Best Job In The World - Wonderment Best Charity or Cause-Related Event Carols By Candlelight – Carols by Candlelight SA Inc Variety – the Children’s Charity Christmas Party – Lehman & Associates Give it a Go – a great little event company Pty Limited CIM Best Meeting or Conference Trans-Tasman Endodontic Conference – Conexion Event Management Pty Ltd GOLD09 Online Human Lactation Conference - Health e-Learning Tech.Ed 2008 – Jack Morton Worldwide Pty Ltd Best Cultural or Arts Event 16th Biennale of Sydney: 'Revolutions – Forms That Turn' - Biennale of Sydney Ltd Adelaide Fringe 2009 – Adelaide Fringe Incorporated Sydney Festival 2009 – Sydney Festival Limited Bluesfest – Bluesfest Pty Ltd Best Corporate Event Atlantic On Site Launch - Atlantic Group [v] Global Harvey Norman Electrical Franchisee Conference 2009 – HI Event Management The Chivas Studio – Yakusan Best Community Event Fun4Kids Festival – Warrnambool City Council 2008 City of Sydney Spring Cycle – Bicycle NSW Pako Festa – Diversitat Moomba Waterfest – City of Melbourne Best Achievement in Technical Production Health e-Learning for their work on GOLD09 Online Human Lactation Conference Auditoria Pty Ltd for their work on World Youth Day 2008 G1 Productions for their work on Conference Game Show Best Achievement in Design Iceworks Design Pty Ltd for their work on Financial Conference for ABT 2Fish Management for their work on The Lacoste Palace TRIA for their work on World Youth Day 2008 Best Achievement in Catering Avocado Group for their work on Elizabeth Bay House Showcase Culinary Edge for their work on Emirates Autumn Racing Carnival Hospitality Marquee & Events Bayleaf Catering & Edible Solutions for their work on Steve Waugh "Forever Green" Charity Dinner SPICE Best Venue Federation Square Flames of the Forest Doltone House Best Product or Service The Three Waiters International - Mardar Entertainment Pty Ltd Decorative Events and Exhibitions – Decorative Events Pty Ltd RiskSense - Reliance Risk Pty Limited Best Education Program School of Management, University of South Australia Kenvale College CIT Events, Canberra Institute of Technology Best Export Maxxam International The Three Waiters International - Mardar Entertainment Pty Ltd TAFE NSW Team Australia Business Events Educational – Tourism Australia Best Poster or Flyer Australian Open – Tennis Australia 2009 Harbour IT Coonamble Rodeo & Campdraft – Coonamble Rodeo Association Creative Generation, State Schools Onstage - Queensland Department of Education and Training Best Marketing Campaign Creative Generation, State Schools Onstage - Queensland Department of Education and Training Australian Open – Tennis Australia Asia Pacific Screen Awards - Asia Pacific Screen Awards Ltd Best Partnership by a Business or Media Outlet Creative Generation, State Schools Onstage 2009 - Queensland Department of Education and Training and Network 10 Asia Pacific Screen Awards - Asia Pacific Screen Awards Ltd and CNN International Adelaide Fringe 2009 - Adelaide Fringe Incorporated and BankSA Young Achiever of the Year Katerina Pitsikas Melissa Park Daniel Sekers Best Achievement in Sustainability Peats Ridge Sustainable Arts and Music Festival - Peats Ridge Festival Pty Ltd Toowoomba Carnival of Flowers - Toowoomba Regional Council Spring Into Gardening 2008 – City of Stonnington Event Manager of the Year Shani Wood HHO Events Rhumbline Marketing Pty Ltd http://www.bestvenues.com.au/News/award_winnning_function_venues/default.aspx VARIETY the Children’s Charity is hosting the second annual Variety of Chefs Red Carpet Dinner on September 30th at the spectacular Doltone House, Jones Bay Wharf. Celebrity chef, author and TV presenter Benjamin Christie will host the evening which will see a sensational line up of six of Australia’s top chefs battling it out live on stage with in a “cook-off”. Celebrity chefs for this year’s event include: · Ben O’Donoghue from Surfing the Menu · Jared Ingersoll from Danks St Depot · Warren Turnbull from Assiette · Sean Connolly from Astral · Nick Clarke from Toast Food and · Peter Kuruvita from Flying Fish Each chef is donating their time for this gala event and will create a unique dish live on stage. While enjoying extraordinary views of the harbour and city skyline, guests will have an opportunity to sample the delicious results of this culinary clash of the Titans. To complete the gourmet experience, Robert Oatley Premium Wines will be providing matching wines for each course. Adding to the glamour, VARIETY ambassador Laura Andon will present a fashion show by Australian designers Bec & Bridge, showcasing the best of new their season fashions. Variety of Chefs is a key fundraising event for VARIETY and the efforts of these top chefs will help to bring sunshine into the lives of sick and disadvantaged children. Guests will experience the best of Australia’s culinary talent while raising much-needed funds for VARIETY, who are aiming to raise enough money to meet the needs of 100 children. Tickets for the event are available individuals or special Gold and Silver tables: · Individual tickets cost $195, which includes premium beverages, 4 course meal and entertainment. · SILVER TABLE at $5,000 (for 10 people) offers premium seating, VIP goodie bags, Logo acknowledgement as Silver Table Sponsor and a ½ page advertisement in the event program. · GOLD TABLE at $10,000 (for 10 people) is the ultimate experience, with pre-dinner sunset cocktails, limousine transfers, private waiters and so much more!! Please contact Marni Ryan for all Gold and Silver sponsorship enquiries marni.ryan@varietynsw.org.au <mailto:marni.ryan@varietynsw.org.au> or P: 02 9819 1013 For more information please visit www.varietyofchefs.com.au <http://www.varietyofchefs.com.au> http://www.bestvenues.com.au/News/wine_dinner_sydney/default.aspx Internationally renowned celebrity chef, Luke Mangan, will take his culinary expertise to sea with the launch of a signature restaurant, Salt Grill by Luke Mangan, on P&O Cruises’ latest superliner Pacific Jewel. Salt Grill by Luke Mangan will provide an exclusive dining experience on the superliner, which will be launched in Sydney on December 12, offering cruises to the South Pacific from Sydney year-round. The partnership with Mangan is part of P&O Cruises’ ongoing program of innovation for its three-ship fleet, which has seen a total revamp of its food and wine offerings over the past year. Salt Grill by Luke Mangan will join an award-winning list of Mangan’s restaurants including Glass Brasserie in Sydney, Salt Tokyo and South food + wine bar in San Francisco. Trained in French cuisine, Luke Mangan said he was excited to take his love for cooking to sea on Pacific Jewel. “I want to create an intimate restaurant which passengers will enjoy so much it’ll be one of the highlights of their holiday experience,” Luke said. “I’m excited about showcasing wonderful Australian meat and seafood by serving light, simple recipes that allow the produce to shine.” The boutique restaurant’s mouth-watering menu will feature a range of Mangan’s signature dishes including Salt Grill Crab Omelette, Enoki Mushroom Salad and Miso Broth. Ann Sherry CEO Carnival Australia, which operates P&O Cruises, said food was such as integral part of cruising, and this partnership would further extend the range of fine dining options available. “This is the first time an Australian chef has been brought onboard a cruise ship and the partnership with Luke reinforces our commitment to culinary innovation that continues to exceed the expectations of our passengers,” Ms Sherry said. “We have just completed an overhaul of our menus to bring passengers the best in Australian produce and wines, and now we have one of Australia’s most celebrated chefs to deliver one of the most exclusive fine dining experiences at sea.” Luke’s Executive Chef, Joe Pavlovich, will join Pacific Jewel for her repositioning voyage from Singapore to Sydney to prepare the restaurant. Luke will also sail regularly on the ship throughout 2010. Passengers can join Luke Mangan on Pacific Jewel’s maiden five-night voyage from Sydney to Burnie in Tasmania via Melbourne on December 13, 2009. Fares are available from $1099* per person twin share. At 70,310 tonnes, Pacific Jewel will carry 1950 passengers and feature one of the largest spas at sea, an open-air deck with aerial stage for circus and music performances, a three-storey atrium foyer and almost 200 private balcony cabins, the most in P&O Cruises’ fleet. For more information about P&O Cruises call 13 24 69 or visit www.pocruises.com.au * Subject to availability. Conditions apply. http://www.bestvenues.com.au/News/P&O_restaurants/default.aspx Due to the unprecedented success of Bistro Guillaume’s special lunch offer, Bistro Guillaume is now introducing an unbelievable pre-theatre dinner special. Guests are invited to dine Monday until Thursday from 6pm-7pm to take advantage of Bistro Guillaume’s signature two-courses including a glass of wine for AUD$30.00 per person or three courses including a glass of wine for AUD$42.00 per person. Diners may select from a tailored menu of traditional onion soup with gruyere crouton or the bistro’s terrine du jour for entrée, decide between a decadent serving of Barossa Valley chicken and leek pie or seared snapper fillet with a tombe of zucchini and carrot with sauce moutarde for main course and those with a penchant for cheese may enjoy a selection of cheeses while guests with a sweet tooth may prefer to order Philippa Sibley’s sensational crumble du jour. Oenophiles may have difficulty making the choice between a glass of perfectly-aged 2004 Mount Langi Ghiran Auxxerrois from Victoria’s Grampians or the refined 2008 Hoddles Creek Estate Pinot Noir from the nearby Yarra Valley. Since being made head chef at Bistro Guillaume just a few months ago, Beau Vincent has garnered a well-earned reputation for consistent, stand-out traditional bistro favourites for which Bistro Guillaume has become known. This high-achieving 27 year old chef is quickly making Melbourne home and getting to know some of the city’s best haunts and becoming acquainted with the bistro’s excellent produce suppliers including recently travelling to Western Australia to sample the state’s famous Manijup truffles. Bistro Guillaume was named best new restaurant by the respected 2009 The Age Good Food Guide and is recognised for being amongst Australia’s best French bistros. Bookings may be made by contacting 03 9693 3888 or by emailing info@bistroguillaume.com.au. http://www.bestvenues.com.au/News/Bistro-Guillaume-Pre-Theatre-Dinner/default.aspx Hayman Executive Chef, Glenn Bacon has been named Hotel Executive Chef of the Year at the 2009 HM Awards for Hotel & Accommodation Excellence. Chef Bacon accepted his award at a gathering of tourism industry leaders, hotel representatives and media at a gala event in Sydney on Friday night (14 August 2009). The HM Awards were judged by a panel involving 50 industry professionals and travel media who voted on nominations across a range of categories from readers of HM Magazine, the premier hotel and accommodation management publication. Chef Bacon has headed a brigade of some 50 Australian and international chefs at the celebrated private island destination in the Great Barrier Reef since 2007, introducing his award-winning light contemporary style of cuisine throughout the resort’s extensive dining operation including the five acclaimed restaurants, world-class meeting and wedding facilities and other beautiful island settings. This period has also seen the elevation of The Chef’s Table, the resort’s magnificent dining event hosted by Chef Bacon or one of his Master Chefs, to a Hayman Signature Experience, an exclusive selection – along with a stunning Ocean Massage and Night Dive - offering guests a special taste of this acclaimed destination’s unique island and reef surrounds. The Chef’s Table takes resort guests behind-the-scenes each week into the Main Kitchen for a magnificent six-course dinner with matching wines and includes a visit to the famous La Fontaine wine cellar and the Hayman Chocolate Room. Chef Bacon also invites celebrated guest chefs and winemakers to join him in hosting these evenings throughout the year. Hayman General Manager, Roger Wright said the award was a tribute to the leadership and inspiration Chef Bacon has displayed in delivering a consistently high standard of dining throughout the resort, catering for a range of cultures and sensitivities regarding special dietary requirements and presenting memorable culinary experiences in an array of resort locations. “This is a wonderful tribute to Glenn and to his entire team, all of whom remain steadfast in their commitment to the high standards we strive always to present to our guests,” Mr Wright said. Chef Bacon said the award was a great honour being presented in his 25th year in the industry. “The award is also a reflection of the culture of a dedicated food and beverage team on Hayman in showcasing outstanding dining experiences,” he said. Hayman is owned by Mulpha Australia Limited and is a member of the prestigious organisation, The Leading Hotels of the World. http://www.bestvenues.com.au/News/Hotel-Executive-Chef-of-the-Year/default.aspx The Sydney Convention and Exhibition Centre is working to boost the number of female chefs in Australia’s kitchens by taking part in an exclusive mentoring program. The Centre is the first large-scale venue to join the New South Wales Government’s “Tasting Success” initiative, which aims to encourage more women to train as chefs. As part of the program, Tasting Success participant and second year TAFE student Rejieli James spent a week in the Centre’s kitchens under the supervision of Chef Uwe Habermehl in July. Rejieli, who is studying for a Commercial Cooking Certificate Level 3, is one of only nine students selected for this year’s program and chose to do her training at the Centre as she wanted to learn more about restaurant quality food in a banqueting environment. She described the experience as “a real eye-opener“. “It was inspiring. I couldn’t believe the level of organisation required for a large venue - it’s an incredible operation,” Rejieli said. During her time at the Centre, Rejieli was able to work on the planning and delivery of an international meetings industry dinner. “I was very impressed to see how much knowledge the culinary staff have and the quality they deliver, as well as how creative they can be,” she said. A mother of two, with a double major in history and politics, 33-year-old Rejieli’s decision to become a chef has been driven by her love of cooking. She applied for the Tasting Success program, coordinated by the NSW Government, the Office for the Status of Women and TAFE - Sydney Institute, as she felt it would give her valuable insight, good contacts and a “real edge” when looking for work. Centre Chief Executive Ton van Amerongen said the Centre felt it was very important to support concepts such as Tasting Success. “As the leading venue in Australia we have a responsibility to invest in the catering industry and encourage new talent,” Mr van Amerongen said. “We have a number of female chefs in our kitchens, including a winner of the Qantas Spirit of Youth Australia (SOYA) award for cooking, Mary Elzir, and we are very keen to help encourage more women to take up a career in this area through programs like Tasting Success.” And it seems the mentoring has already paid off for Rejieli, who will take up an apprenticeship position at the Centre late August. http://www.bestvenues.com.au/News/SCEC-Helps-Chefs-Taste-Success/default.aspx 19 Aug 09 - Last evening, Bruce Baird Chairman of peak industry group the Tourism & Transport Forum (TTF), officially launched Dockside Group’s massive multi-million refurbishment of their premier function space to a huge contingent of some 650 guests representing the local business community, clients, industry and media. Unveiled on Cockle Bay Wharf with outstanding views over Darling Harbour, the renovation of both Dockside and L’Aqua impressed guests with the refined and versatile conference and function rooms. Inspired by the waterfront location, both venues boast adaptable meetings space that stand apart due to size, flexibility and comfort, catering from intimate board meetings through to gala functions of over 800 guests in the Gala Ballroom of Dockside. Dockside & L’Aqua have undergone a complete transformation, with exquisitely decorated interiors designed by award-winning and renowned interior designer Michael McCann of Dreamtime Australia Design. In the absence of a stark, clinical feel often achieved by some large venues, McCann has created three highly desirable stylish, world-class venues, creating an atmosphere with a competitive edge. The dramatic fit-out and refurbishment has resulted in elegant, contemporary interior finishes within Dockside featuring an exciting yet warm and inviting mixture of rough hewn stone and light grey driftwood coloured timber walls, timber beam coffered ceilings with signature “fishing net” custom designed pendant lights. L’Aqua has been transformed into two exclusive private function venues, The Gold Room and the Terrace Room. Featuring its own entrance and unique style, the Gold Room has been renovated to celebrate all things glamorous, with gold rubbed leather and timber walls, a distinctive gilded up-lit feature wall, an antique golden octagonal ceiling featuring a stunning Swarovski Crystal Palace crystal cherry blossom chandelier, by Tord Bootje. Dramatic tiled toilets have been designed featuring the cherry blossom theme in glass mosaic tiled walls and impressive lighting features. The Terrace Room has been designed to celebrate the light and stunning views of Cockle Bay. Primarily white with Cockle Bay’s unique blend of rustic yet exciting timber framing, L’Aqua’s Terrace Room features an aqua-toned hand painted wall mural by Anita Keating and warm timber panelling. “Guests can enjoy service with genuine hospitality and be enchanted by the innovation and five star elegance of L’Aqua , while Dockside, the fun value-for-money sibling, will delight our guests with 21st century stylish design, premium quality innovation with European AV and intelligent lighting technology and spirited can-do service,” said Managing Director Christopher Drivas. All three venues offer variable set-up styles, spacious balcony breakout areas and state-of-the art audiovisual facilities, and are poised to welcome the first guests to experience the glamour and luxury in the beautifully redecorated venues. http://www.bestvenues.com.au/News/dockside-laqua-open/default.aspx To mark the release of the 2007 Voyager Estate Chardonnay, Winemaker, Travis Lemm will showcase current release wines and rare back vintages alongside a carefully selected four course dégustation dinner prepared by Voyager Estate’s acclaimed Executive Chef, Nigel Harvey. Dishes will feature fresh produce from the Margaret River and south west region of Western Australia and will replicate celebrated dishes available at Voyager Estate’s much lauded restaurant. Travis Lemm and Viticulturist, Steve James will impart their extensive knowledge about what makes the Margaret River region and Voyager Estate wines so distinct. Places are limited so please book now to avoid disappointment. Date: Thursday, 27 August 2009 Time: 7.00pm for 7.30pm seating Venue: InterContinental Melbourne The Rialto Address: 495 Collins Street, Melbourne The Experience: $120 / person Reservations: By 20 August 2009 to Alluvial Restaurant +61 3 8627 1567 for an exclusive Voyager Estate wine dinner at the newly redeveloped InterContinental Melbourne The Rialto. Join us... (at the InterContinental Melbourne The Rialto) http://www.bestvenues.com.au/News/wedding_reception_melbourne/default.aspx On Friday 14th August, Sydney’s premier retreat Q Station was awarded the annual Mice Hotel Award (Meetings, Incentives, Conferences and Exhibitions) at the HM Magazine Hotel & Accommodation Excellence Awards 2009, for hotel and accommodation excellence. Q Station was also highly commended in the Unique Accommodation and Accommodation under 4.5 star category. “The work and dedication of the Q Station team is demonstrated in winning this award today,” says Brendan Millet, GM of Q Station who accepted the Award. “Q Station is a unique site on Sydney Harbour and everyone has worked very hard to deliver high quality service and professionalism and it is so obviously recognized by our customers and our industry.” Hosted and presented by leading industry magazine HM - Hotel & Accommodation Management, the awards are the highest recognition for the accommodation industry, applauding excellence over a range of categories, from people and departments to properties and chains. In its breathtaking position at North Head in the natural setting of Sydney Harbour National Park, the former Quarantine Station has been beautifully restored as a unique and culturally significant hotel and conference facility with sweeping views that have been enhanced with modern conveniences. Q Station has delivered over 360 conference and meetings since opening in April 2008, with a high proportion of repeat bookings. Set in tranquil and inspiring venues on a significant national heritage site, Q Station’s conference rooms contrast the restoration of the original historic buildings balancing demands of conservation and comfort with modern conveniences. http://www.bestvenues.com.au/News/Q-Station-wins-prestigious-industry-award/default.aspx The Sydney Convention and Exhibition Centre has become the only convention centre in Australia to hook up to the Digital Video Network (DVN), enabling live television broadcasts to occur from the venue without the hassle of satellite links and outside broadcast vans. The upgrade of the Centre’s analogue fibre optics system to join the DVN opens the way for television networks to broadcast digitally from the Centre during major events and for event organisers to send video news releases direct to television stations. With the Centre now able to receive or transmit live broadcasts from any room in the venue, organisers will also be able to coordinate high quality live broadcasts of keynote speaker presentations. The new service further boosts the Centre’s impressive audiovisual capabilities, which include the boutique production unit, Centre Video Production (CVP), featuring three high definition editing suites. The first to use the Centre’s new DVN facility was the 24-hour news TV station, Sky News, which broadcast live from the venue throughout the Federal Australian Labor Party conference held from July 30-August 1. Sky News CEO Angelo Frangopoulos said the Centre’s upgrade had made the TV station’s job infinitely easier. "Having the ability for Sky News, Sky News Business and A-PAC to go live to major events at the Centre helps us provide an invaluable service to all Australians,” Mr Frangopoulos said. "There is no better example of this than our live coverage of the ALP Conference - broadcast, live and nationally on A-PAC Australia's Public Affairs Channel.” Centre Chief Executive Ton van Amerongen said the venue’s move onto the DVN was part of its commitment to provide state-of-the-art facilities to its clients. “Because the Centre provides all its audiovisual services inhouse, we’re very aware of our clients’ needs and determined to give them the edge in their events wherever we can,” Mr van Amerongen said. “Access to DVN will be a huge asset for event organisers, particularly those keen to achieve widespread television coverage.” For information and bookings contact Daniel Daley at CVP on 61 2 9282 5301. http://www.bestvenues.com.au/News/SCEC-live-broadcasts-via-dvn/default.aspx The judges have voted and Australia’s best wine list of 2009 is to be found within the soaring walls of Sydney’s Rockpool Bar & Grill, the grandest ‘steakhouse’ this nation has ever seen and the visionary creation of Neil Perry and his partners, Trish Richards and passionate wine collector, David Doyle. Rockpool Bar &Grill was declared the best of the best at the 2009 Australia’s Wine List of the Year Awards presented last night at Studio Twenty4 in Sydney’s Walsh Bay by key partners, leading wine distributor, Fine Wine Partners and Gourmet Traveller WINE magazine together with sponsors Acqua Panna, S.Pellegrino and Riedel. The Awards which set the benchmark nationally, have been running since 1994 and seek to reward the passion and enormous time and resources required to develop quality wine lists. AUSTRALIA’S WINE LIST OF THE YEAR AWARD Presented by Fine Wine Partners and Gourmet Traveller WINE OVERALL – NATIONAL WINNER OF THE 2009 AUSTRALIA’S WINE LIST OF THE YEAR AWARDS: - Rockpool Bar & Grill, Sydney, NSW Best Restaurant List 2009 Best New List – The Tony Hitchin Award Best New South Wales List NATIONAL WINNER OF THE JUDY HIRST AWARD: - Sophie Otton –Rockpool Bar & Grill, Sydney STATE WINNERS ACT- The Ginger Room, Canberra NSW - Rockpool Bar & Grill, Sydney QLD - Cru Bar & Cellar, Brisbane SA - Appellation, Barossa Valley TAS- Terrace Restaurant, Prospect Vale VIC - Vue De Monde, Melbourne WA- Must Winebar, Perth CATEGORY WINNERS BEST RESTAURANT LIST - Rockpool Bar & Grill, Sydney, NSW BEST NEW LIST – THE TONY HITCHIN AWARD - Rockpool Bar & Grill, Sydney, NSW BEST REGIONAL LIST - La Petanque, Main Ridge, VIC BEST SMALL LIST - Fino, Willunga, SA BEST FOOD AND WINE MATCHING - Bilson’s, Sydney, NSW BEST INTERNATIONAL HOTEL RESTAURANT LIST - Glass Brasserie, Sydney, NSW BEST WINE BAR LIST - Must Winebar, Perth, WA BEST COUNTRY RESTAURANT LIST - Royal Mail Hotel, Dunkeld, VIC BEST PUB RESTAURANT LIST - Settlers Tavern, Margaret River, WA BEST CAFE/BRASSERIE LIST - Bistro Vue, Melbourne, VIC BEST CLUB LIST - Racv Members Dining Room, Melbourne, VIC HALL OF FAME - NATIONAL WINNERS Taxi Dining Room, Melbourne (2008) Asiana, Melbourne (2004) Aria, Sydney (2003) Circa, The Prince Melbourne (2001) Syracuse, Melbourne (1999) Forty One, Sydney (1998) Walter’s Wine Bar, Melbourne (1996) HALL OF FAME - THREE-TIME WINNERS BEST CLUB RESTAURANT - Royal Sydney Yacht Squadron, Sydney, NSW BEST PUB RESTAURANT - Healesville Hotel, Healesville, VIC BEST WA RESTAURANT - Friends, Perth, WA READERS’S CHOICE AWARD Wildfire, Sydney, NSW http://www.bestvenues.com.au/News/Australias-Wine-List-of-the-Year-Awards/default.aspx Never before available for events..... This new venue for your next event is located under the sails of Sydney Opera House, and can accomodate up to 20 guests boardroom style or up to 50 guests for a cocktail party. The Executive Boardroom is perfect for exclusive intimate dinners, evening workshops or cocktail receptions available from 6pm each evening. This unique venue features a floor to ceiling glass wall, a private balcony overlooking the whole of Sydney Harbour, private access via the Western Broadwalk, as well as a 50' LCD screen, in-house sound system and fabulous neutral decor. For further details on this exclusive new space, a site inspection or proposal, please contact the Opera Point Events team. http://www.bestvenues.com.au/News/conference_function_sydney/default.aspx The results for Australia’s biggest people’s choice food awards are in! XYZnetworks’ LifeStyle FOOD Channel today announces the results of the I Love FOOD Awards 2009. With close to 100,000 votes received in the 16 categories it was an overwhelming response. “The I Love FOOD Awards is a very exciting initiative for our channel,” said Nicole Sheffield, General Manager. “We received a phenomenal number of votes for our second year and gained some fascinating insights into where and how Australians are eating out.” “From the results we can see that Mexican is hot! It was the most hotly contested category this year proving incredibly popular with voters. It was the real stand out which is perhaps a reflection of a shift away from the traditional favourites of Chinese and Italian. Australians are also appreciating local produce with a number of the most popular restaurants sourcing all of their produce from the local area.” “The list is a great mix of established and award-winning restaurants along with some undiscovered gems as voted by passionate locals supporting their favourite places to eat out. We couldn’t be happier with the results and congratulate all the winners.” The overall national I Love FOOD Awards favourite place to eat out is Zushi in Darlinghurst, NSW, which also won Favourite Asian Restaurant. “We are just so thrilled with this award!” Jason Ang, co-owner of Zushi, said of the win. “The I Love FOOD Awards mean so much to us as it is a people’s choice award. We are incredibly proud of the food we produce and are humbled by the support from our customers. ” Australia’s favourite places to eat out were varied and represented the length and breadth of the country. From the award-winning Max’s at Red Hill Estate on the Mornington Peninsula to Jus Burgers in Leederville for a great burger. Almond Bar for authentic Middle Eastern mezze in Sydney; delicious seafood at Lagoon in Wollongong; the popular Taco Bill in South Melbourne; tasty vegetarian at Simply Foods in Darwin; and for coffee devotees it was Campos in Newtown and Campos Coffee in Fortitude Valley. The I Love FOOD Awards are unique as they reward Australia’s favourite places to eat out as chosen by the Australian public. From the results LifeStyle FOOD will create Australia’s largest viewer voted online eat out guide. A guide like no other because the places are tried and tested by fellow food loving viewers. The I Love FOOD Awards Eat Out Guide is now live with all national and state winners. The Eat Out Guide includes favourite cuisine listings from each state, venue photographs and signature dish information, a variety of search options and the ability for users to tell us what they think. Each month the Guide will feature video interviews with some of the favourites. I LOVE FOOD AWARDS 2009 National Winners AUSTRALIA’S FAVOURITE RESTAURANT – Zushi, Darlinghurst, NSW AUSTRALIA’S FAVOURITE ASIAN – Zushi, Darlinghurst, NSW AUSTRALIA’S FAVOURITE MODERN AUSTRALIAN – Max’s at Red Hill Estate, Mornington Peninsula, VIC AUSTRALIA’S FAVOURITE ITALIAN / PIZZA – Parso’s Gourmet Pizza, Pacific Pines, QLD AUSTRALIA’S FAVOURITE BISTRO / PUB MEAL – Martin Place Bar, Sydney, NSW AUSTRALIA’S FAVOURITE EUROPEAN – Baguette Bistrot+Bar, Ascot, QLD AUSTRALIA’S FAVOURITE MIDDLE EASTERN – Almond Bar, Darlinghurst, NSW AUSTRALIA’S FAVOURITE MEDITERRANEAN – 1 Two 3 Mediterranean Dining, Broadbeach, QLD AUSTRALIA’S FAVOURITE VEGETARIAN – Simply Foods, Darwin, NT AUSTRALIA’S FAVOURITE SEAFOOD – Lagoon Seafood Restaurant, Wollongong, NSW AUSTRALIA’S FAVOURITE LATIN AMERICAN – Taco Bill, South Melbourne, VIC AUSTRALIA’S FAVOURITE PIE – Hank’s Kitchen, Grafton, NSW AUSTRALIA’S FAVOURITE HAMBURGER – Jus Burgers, Leederville, WA AUSTRALIA’S FAVOURITE COFFEE – Campos, Newtown, NSW AUSTRALIA’S FAVOURITE FISH AND CHIPS – Blue Fish, Pyrmont, NSW AUSTRALIA’S FAVOURITE ICE CREAM / DESSERT – Trampoline Gelato, Doncaster, VIC AUSTRALIA’S FAVOURITE CAFÉ / DELI – Campos Coffee, Fortitude Valley, QLD Visit www.lifestylefood.com.au for all of the I LOVE FOOD Awards results. http://www.bestvenues.com.au/News/I-LOVE-FOOD-AWARDS-2009/default.aspx Winners at this year’s 2009 Restaurant & Catering Queensland HOSTPLUS Gold Coast Awards for Excellence included Perle Contemporary Dining and Lounge Bar, which was awarded Best New Restaurant 2009. Perle was amongst five other strong newcomer finalists in the category this year. The owners certainly had reason to celebrate with their other establishment Bellakai, located on Marine Parade, Coolangatta, taking out Best Breakfast Restaurant. Chill on Tedder at Main Beach took home more than one title with Best Chef Owner Restaurant and Best Contemporary Australian Restaurant as well as the highly coveted Restaurant of the Year award. Chill on Tedder’s Chef Owner is Daran Glasgow. Verve Restaurant Café in Broadbeach Waters, a hidden favourite with the locals, took out the title of Best Informal Dining Restaurant. More information: www.rcqevents.org.au http://www.bestvenues.com.au/News/Awards-for-Excellence-SHINE-IN-2009-QUEENSLAND/default.aspx When the international DJ Alan Thompson moved to Australia from the UK he had a dream of opening a cafe and espresso bar that specialised in simple, honest food made from quality produce and fresh ingredients. Today, that dream is a reality, with the opening of bangbang cafe and espresso bar in Sydney’s uber-cool Surry Hills. “Great food has always been a passion of mine.” Alan explains, “I’ve loved being able to put together my perfect café menu, as well as finding the best team for the job including UK chef Mark Carroll previously of ‘The Stoned Crow’ in Crows Nest, barista Phil Capdor, and Leanne Fraser, previously of Pellagio in Darlinghurst, who join me in creating the food, coffee and an atmosphere that we’re all proud of.” bangbang’s menu brings together elements of Alan’s life, from his childhood in Wales with the Welsh Rarebit, to his London years with Bacon Butties and Posh Fish Finger Sandwiches, and chunky hand made beef pies as a nod to his new life in Sydney. Coffee aficionados light up when they see the handcrafted La Marzocco espresso machine, Mazzer Robur grinder, and Campos Coffee, all expertly wielded by Phil Capdor, who was placed fifth in the 2007 Pura Milk National Latte Art Competition. Hot Chocolate fans are treated to premium organic Kali hot chocolate, while those who prefer tea can enjoy organic loose-leaf teas and tisanes by Chamellia. Already dubbed the'Posh Caf’ by some regulars, bangbang’s mission statement of creating good, honest food, presented well and made from fresh quality ingredients can be seen in every dish. “The Posh Fish Finger Sandwich, for example, is made from fresh flathead fillets, that we bread here every morning and serve with homemade chunky tartare sauce.” Alan says. “The only ingredient that we don’t make ourselves is the sourdough bread, which is sourced from the artisan bakers Sonoma.” The selections of fresh salads and gourmet sandwiches change from day to day, along with the dish of the day, which are written up on the black Perspex wall. bangbang is located at 113 Reservoir Street, Surry Hills Tel 02 9281 0018 bangbang is open for breakfast and lunch Monday to Friday 8am to 4pm, and for brunch on Saturdays from 8am to 2pm. http://www.bestvenues.com.au/News/Mixing-Records-to-Mixing-Salads/default.aspx MasterChef Australia Judge and Celebrity Chef George Calombaris will be joined by renowned Melbourne Chef Tobie Puttock (Fifteen Restaurant) and acclaimed local Celebrity Chef and Ready Steady Cook regular Dominique Rizzo for a regional showcase comprising cooking demonstrations at the opening weekend of Tastes of Gold Coast on Saturday 22nd August. With the phenomenal interest in cooking, Tastes of Gold Coast is pleased to announce details of the exciting food laden programme on offer at this year’s Tastes of Gold Coast, a festival of food and wine that runs from 21 August to 6 September and includes over 30 individual events. Internationally acclaimed Australian-born Chef Tobie Puttock is a good mate of Jamie Oliver, for in 2001 Tobie helped out Oliver to set up a training restaurant for underprivileged young people. Puttock and Oliver set up the first Fifteen Restaurant in Hoston, London. Puttock later returned to Australia to set up the Australian version of Fifteen Restaurant and Foundation in his home town of Melbourne. “As the celebrity status of each of the Judges soars after the finale of MasterChef, we can anticipate great response to the appearance of George Calombaris and of course a Celebrity Chef of the standing of Tobie Puttock is a real coup for this year’s annual Waterfront Food & Wine Festival at Carrara with tickets now on sale at $49.00 for a full day’s entertainment,” said Wendy Lacey from Tastes of Gold Coast. George Calombaris along with fellow cooking demonstrators Tobie Puttock and Dominique Rizzo will spearhead a legendary line-up of talent on stage at the Waterfront Food & Wine Festival engaging in a celebration of fabulous wines, sumptuous food from local Gold Coast restaurants and live entertainment from some of Australia’s best bands. A feast of live talent will headline at Waterfront Food & Wine Festival on 22nd August including Tex Perkins who is undoubtedly one of Australia’s most iconic personalities, well known as the lead singer of award winning band The Cruel Sea. A highlight of this year’s festival is the inclusion of Australian Rock Legend Daryl Braithwaite. Daryl will perform some of his all time classic hits like “Summer Love”, “Howzat” and “The Horses” before The Beautiful Girls hit the stage and add a bit of groove to the festival. Returning from an extended break, The Beautiful Girls who haven’t performed on the Gold Coast in over 18 months will showcase some of the new material they are working on for their new album. Throughout the day, the main stage will feature the talented Diana Anaid - a pioneer of acoustic female indie rock. Diana will kick off the entertainment on the main stage at this year’s festival before the Gold Coast’s own Independent singer and songwriter Dan Carroll, who played at the inaugural festival, dishes up some of his original music. Tastes of Gold Coast now in its sixth year runs from 21 August to 6 September visit www.tastesofgoldcoast.com.au http://www.bestvenues.com.au/News/Celebrity-Chefs-At-Tastes-of-Gold-Coast/default.aspx Spending the weekend tasting your way though some of Victoria’s best wines does not have to entail a long road trip. A mere 20 minutes from the CBD you’ll discover great food, impressive wines and fun for the whole family at the Sunbury Wine Region Festival, now in its 22nd year. One of Victoria’s oldest wine regions, Sunbury has been producing wines since the 1860s to wide acclaim. Historically the region is most renowned for its shiraz, however more recently chardonnay, riesling, pinot noir, cabernet sauvignon, and some Italian varietals have been gaining more prominence. The festival provides a showcase for the region’s highly acclaimed wines, catering for all levels of wine knowledge and appreciation. The festival opens on Tuesday 25th August with a wine dinner at Escagrill in Moonee Ponds. Guests can taste their way through a Mediterranean-inspired menu, matched to an assortment of Sunbury’s best wines including special back vintages and new releases. Saturday 29th August offers wine tastings with the region’s key winemakers at Craiglee, with each conducting a masterclass of their choice throughout the day. This is a rare opportunity to find out more about your favourite wine style, how oak effects the taste of wines, or even learn about the art of creating olive oil! On Sunday 30th August the festival sweeps through the region’s cellar doors, with participating wineries open from 11am to 5pm. The day will be filled with plenty of activity for the whole family, with live music, great food and of course, a glass of the local drop. A complimentary bus service will be operating between Craiglee, Wildwood and Longview Creek Vineyard. Those wishing to stay locally and enjoy all the weekend’s activities are advised to contact the Sunbury Visitor Information Centre on 03 9744 2291. For more information on the Sunbury Wine Region visit www.sunburywines.com. http://www.bestvenues.com.au/News/Celebrate-the-22nd-Sunbury-Wine-Region-Festival/default.aspx Nourish your soul at the Kitchen Cabinet with quality, in-season regional produce from within a 200 kilometre radius of Canberra. This latest venture of Janet Jeffs, the dynamo behind Ginger Catering at the Museum of Australian Democracy at Old Parliament House, is open to shoppers daily between 7.30am and 5.30pm. It’s located inside Cafe in the House. Media contact: Leana Osenieks T: 02 6273 4366 http://www.thekitchencabinet.com.au http://www.bestvenues.com.au/News/The-Kitchen-Cabinet/default.aspx Fancy a dining experience with a difference? Jan Gundlach, the Michelin master chef who for many years has run Flavours cooking school, has opened senso.restaurant|culinary studio, a new, bigger venture across the way. Sample the market’s freshest and best produce of the day with the Thursday to Sunday luncheons and Jan’s Table six-course degustation dinner menu on Thursday to Saturday. A chef’s table and various cooking classes are also offered. Media contact: Janine Chuter T: 02 6295 7722 http://www.flavours.com.au http://www.bestvenues.com.au/News/Senso-restaurant-culinary-studio/default.aspx Canberra’s funkiest new bar is Tongue & Groove, with its chic urban feel and an extensive menu ranging from beautifully cooked lamb cutlets, pork belly and mini meatballs to wood-fired pizzas. ‘We’ve tried to put something special together,’ says Allan Rockman, who opened the venue with his brother Stephen and several other partners. A master pizza maker was brought from Italy to train the kitchen team, the bar staff were trained by one of Australia’s leading cocktail makers, and a leading barista helped with the art of making a good coffee. ‘All our guys are trained by the best.’ Media contact: Allan Rockman T: 02 6230 4455 http://www.tandg.com.au http://www.bestvenues.com.au/News/Tongue-Groove/default.aspx La Cantina means ‘the cellar’ in Italian and that’s exactly what it looks like when you step inside this popular new restaurant in Narrabundah. Domenico Celestino wanted to recreate the sort of restaurant he remembered from his native Italy, and in a labour of love, he imported a ship-load of beautiful old Roman bricks that he found in a colonial building in Vietnam. They give the restaurant the ambience of a warm and cosy Italian cellar and are the perfect backdrop for a tempting menu of modern and traditional Italian dishes, some of them cooked in the restaurant’s wood-fired oven. Media contact: Domenico Celestino T: 02 6239 5556 http://www.bestvenues.com.au/News/La-Cantina/default.aspx Finding the balance between work and life is always difficult but the Poacher’s Way, a group of regional producers close to Canberra seem to have achieved just that. The Poacher’s Way is a new collective of experiences that brings together local artists, chefs, winemakers, and rural hosts who each have an inspirational experience to share and fascinating story to tell. Most of the Poacher’s Way members have made lifestyle decisions and changed career directions, locations and life — they’ve opted out of city life, stock markets, the land of multinationals and a frantic pace to follow their dreams and create something for others to experience and enjoy. The Poacher’s Way — Live Life Well. Immerse yourself in the experience, enjoy a taste of a new way of life. For more information: http://www.thepoachersway.com.au Media Contact: Tania Ward Harvest PR T: 02 6452 6611 http://www.bestvenues.com.au/News/The-Poacher’s-Way-Live-Life-Well/default.aspx Firesides, flavours and friends mean plenty of indulgent activities at the Fireside Festival. Distinctive venues will create a warming and memorable experience offering authentic cool climate wines matched with gourmet, seasonally inspired contemporary food, music and entertainment. Throughout August, 25 venues throughout the Canberra region will come together to bring a series of events celebrating winter, it’s all about curling up by the crackling fire, tasting the best winter cuisine, enjoying glasses of cool climate red wine, discovering new places and experiences, relaxing with friends and family and immersing yourself in winter. For more information: http://www.firesidefestival.com.au Media Contact: Tania Ward Harvest PR T: 02 6452 6611 http://www.bestvenues.com.au/News/Fireside-Festival-2009/default.aspx Some of South Australia’s top winemakers, including Wolf Blass and Stephen Henschke, will converge on Adelaide for a week in August to celebrate all things wine, food and fashion. Hosted by the Hyatt Regency Adelaide, Hyatt Wine Week 2009 will showcase a program of events featuring premium wine, gourmet food tasting events and highend fashion. The event will run from 23 – 30 August at the Hyatt Regency. General Manager of the Hyatt Regency Adelaide, Mr Adam Myott, said Hyatt Wine Week was a unique event and fast becoming a major highlight of the South Australian wine industry calendar. “South Australia is world-renowned for its premium, award-winning wines,” Mr Myott said. “Hyatt Wine Week brings together different flavours of the State to one easily accessible location in the heart of Adelaide. “Our series of events will incorporate intimate and interactive wine master classes with Stephen Henschke of Henschke Wines and Alex Bratasiuk of Clarendon Wines, as well as fashion shows featuring local designers Liza Emanuele and Alexis George. “The Hyatt Wine Trail and South Australian Wine of the Year Awards are two grand public events that should not be missed. “The Hyatt Regency Adelaide is pleased to host seven days of wine events celebrating one of South Australia’s greatest iconic assets - our vines.” Highlights of Hyatt Food and Wine Week 2009 include: • Jansz Tasmania winemaker, Natalie Fryar, will kick off Hyatt Wine Week with a selection of sparkling wine, gourmet canapés and jazz music. Local designer Liza Emanuele will showcase a sneak peek of her new spring collection. • Over 100 wines from 26 individual Coonawarra wineries and an opportunity to meet the winemakers and owners behind these at the Coonawarra Wine Tasting Roadshow. • A tasting of single vineyard Clarendon Hills wines and regional food platters with Alex Bratasiuk. • The Advertiser Sunday Mail Foundation presents the Grant Burge Wine, Food and Fashion Lunch featuring a glamorous parade by Adelaide couturier Alexis George. • An intimate and interactive wine tasting class with Stephen Henschke. • A milestone dinner celebrating the inspiring and charismatic founder of Wolf Blass Wines, WolfGang Blass AM, on his 75th birthday. • Hyatt Regency Adelaide’s prestigious South Australian Wine of the Year Awards is one of the state’s most highly regarded wine industry awards. The Wine of the Year Awards will once again include both a consumer and professional judging panel. • A unique opportunity to engage with a selection of wine experts at the Wine Australia Regional Heroes dinner. • Hundreds of wines and showcase stalls from wineries throughout Australia, coupled with a range of market-fresh foods from regional producers at the Sumptuous Hyatt Wine Trail. For more information, event details and the official program please visit www.hyattwineweek.com or call 8231 1234. Media contact: Lauren Ralph at Corporate Conversation, ph: 8224 3535. http://www.bestvenues.com.au/News/Hyatt-Wine-Week-2009/default.aspx 2009 marks a very special anniversary for Young and Jackson Hotel and for “Chloe” our Queen of the bar room. Chloe has been residing at Young and Jackson Hotel for 100 years and we think it’s time to celebrate… On Thursday 20th August, they are holding a very special Birthday Party, and you’re invited! ‘A Evening with Chloe’ will look back to 1900 for inspiration with live music, entertainment and food indicative of the era. Live bands, magic shows, contortion acts, cancan girls and sultry songstresses will perform throughout the evening. Archival footage and silent films will show on the big screen with popcorn and snacks and a 3 course set menu will be available in the evenings 1900 inspired dining room. The Birthday Party begins from 6pm. General admission $15 or 3 course set menu $55 (includes general admission.) Contact the hotel for tickets, dinner bookings or further information on (03) 9650 3884 or on-line. www.youngandjackson.com.au Tell your friends – its’ going to be a very special occasion http://www.bestvenues.com.au/News/pub_function_melbourne/default.aspx Cowra winemakers continue to win acclaim with Windowrie Estate recently winning a gold medal and Tewksbury Commercial Real Estate Trophy for “The highest scoring alternative red blend or varietal” at the 2009 Brisbane Fine Wine Festival for their 2006 Windowrie Estate ‘The Mill’ Cowra Sangiovese. The Brisbane Fine Wine Festival is an annual event that has been running for a number of years. This year the judging was led by Master of Wine and Chairman of Panel, Mr. Andrew Corrigan. Other judges involved in this well supported show (over 500 entries) included Peter Scudamore-Smith M.W., winemakers Michael Hatcher (Hungerford Hill Wines) and Rebecca Wilson (Bremerton Wines), and wine journalist Tyson Stelzer. “We’re particularly excited about this award,” commented Jason O’Dea, General Manager, viniculturist and member of Windowrie’s founding family. “The festival attracts an impressive range of very experienced judges, including two Masters of Wine, winemakers and journalists.” “Sangiovese is one of a number of alternative varieties that we are finding work well in the Cowra and Canowindra region. We planted this particular vineyard in 1998, and it’s taken a while for us to establish the best cropping and vineyard management in order to grow such good fruit.” “Our clone of Sangiovese has a tendency to over crop and loses its varietal character; so much of our time is spent in the vineyard, ensuring that the winemaker has quality, flavoursome grapes to work with.” “Stylistically, we have avoided the ongoing temptation to blend the Sangiovese with Cabernet or Shiraz to increase body. Our aim with this wine is to make a varietal Sangiovese that is true to the site, so it’s a great reward to be recognised with this Trophy,” concluded Jason. Windowrie Estate ‘The Mill’ Sangiovese retails for $17.99 and is distributed throughout Australia. http://www.bestvenues.com.au/News/Windowrie-Estate-takes-gold-and-trophy-honours/default.aspx The concept is a hit in New York, London and Melbourne and now you can experience, ‘Broadbeach Restaurant Week’. The inaugural Broadbeach Restaurant Week will be held from the 17th to the 26th of July and will include more than 30 local Broadbeach Restaurants participating. If you have never experienced a ‘Restaurant Week’ what this means is that you will be able to visit any of the participating restaurants and enjoy a three course set dinner menu for either $35 or $55 per person depending on where you dine. Broadbeach Alliance CEO Jan McCormick believes given the current economic climate this is the perfect way to relish a delicious meal at a fraction of the normal price. “We are inviting locals and visitors to experience Broadbeach restaurants at their best and Broadbeach Restaurant Week gives them the opportunity to do it without breaking the budget.” Local Restaurant Owners are excited about the idea Jojo Leatham from Lauxes Lounge Bar & Restaurant says Broadbeach Restaurant Week is a fantastic concept where restaurant owners will have the opportunity to showcase their venues & dining menus to people who are dining at their venue for the first time. “We are excited about Broadbeach Restaurant Week and excited to showcase our fantastic dining menu! What a fantastic opportunity to expose the locals and Gold Coast guests to the wonderful ‘cuisine culture’ on offer in Broadbeach,” said Ms Leatham. The Official Broadbeach Website has all of the details including a full list of participating restaurants and their respective three course menus. Bookings are essential so book now to ensure you don’t miss out on dining at your favourite restaurant or somewhere you have always wanted to try. Participating Restaurants Include: 1 Two 3 Mediterranean Alto Cucina & Bar Andiamo (Conrad Jupiters) The Aztec Broadbeach Beachouse Grillbar Bistro Blanc Champagne Brasserie Charter’s Towers (Conrad Jupiters) Coast Café The Coffee Club EAST Koi Dining & Lounge Bar La Porchetta Lauxes Lounge Bar & Restaurant Madisons Mama Roma Italian Restaurant Mario’s Italian Restaurant Ming Palace Chinese Seafood Restaurant Murasaki Teppanyaki Broadbeach Oberoi’s Taj On3 Restaurant (The Sofitel Gold Coast) Onyx Restaurant Room 81 (The Sofitel Gold Coast) Rocksalt Modern Dining Rossini Café Restaurant Satin Restaurant Lounge Bar Sage Café Restaurant Tandoori Place Thai Thai on Broadbeach Trio Restaurant Yellowfin Seafood Restaurant Zen (Conrad Jupiters) For more information on Broadbeach Restaurant Week visit the official Broadbeach website www.broadbeachgc.com http://www.bestvenues.com.au/News/Experience-Broadbeach-Restaurant-Week-this-July/default.aspx Matt Moran is excited to announce the opening of ARIA Restaurant in Brisbane on Monday 17th August, 2009. Located in the Eagle Street Pier precinct, the restaurant has spectacular views of the Brisbane River and the Story Bridge provides a perfect back drop for diners. The restaurant seats 150 people and includes a private dining room for up to 40 guests. ARIA Brisbane will incorporate the freshest Australian produce in an innovative and contemporary menu designed by leading chef, Matt Moran with his sous chef of many years, Ben Russell overseeing the kitchen operations. Peter Sullivan, co-owner and maître d’ of ARIA Sydney will guide the front of house and service of the Brisbane restaurant with the help and attentive eye of Madeline Nieuwenhuizen. Matt Moran says “The menu will feature some of the ARIA signature dishes including Kurobuta pork belly and Peking duck consommé but will also have a large emphasis on seasonal local produce from some of the great Queensland suppliers, as well high quality aged meat sourced from premium producers such as Blackmores and Rangers Valley. We are very excited about being able to open a restaurant in Australia’s fastest growing and very dynamic city. Brisbane seems to me to have a perfect balance between work and lifestyle with a great climate to match” Local Brisbane Sommelier, Adi Schuetzeneder, who has worked at Gianni’s in Brisbane, will oversee the ARIA Brisbane wine list. The list will boast a range of over 400 wines showcasing many of the great Australian wine styles. The list will focus on iconic wineries such as Penfolds, Henschke, Wendouree and Torbreck. It will also carry some locally produced wines from the emerging wine district, the Granite Belt region of Queensland. Alexander Tzannes , the architect who was responsible for the interior design of our Sydney restaurant, has designed the refurbishment of the old Pier Nine Restaurant site. Tzannes has created an intimate dining room of warmth and elegance. While the design is sophisticated, it maintains a relaxed and inviting atmosphere for guests. Matthew Moran and Peter Sullivan have worked together to create successful dining establishments including the Paddington Inn Bistro, Bonne Femme, Morans Restaurant. Ten years after they first opened the doors to ARIA Restaurant at No. 1 Macquarie Street Sydney, they are both looking forward to opening the doors at No. 1 Eagle Street, Brisbane. While Matt’s main focus is his restaurants he also enjoys sharing his experience and knowledge to the public through the media, be it on television, radio or in print. Matt was part of ‘The Bank’ on Channel 7’s highrating reality TV program, My Restaurant Rules in 2004 and 2005. In 2008 Matt became the resident top chef on Channel 9’s reality cooking show The Chopping Block and in 2009 one of the guest judges of Channel 10’s enormously successful cooking show Masterchef. Matt appears regularly as a guest chef at The Good Food and Wine Show in Sydney, Melbourne, Brisbane and Perth joining forces with local and international celebrity chefs. Since 2003 Matt Moran has been a member of the International Culinary Panel for Singapore Airlines. Bookings for ARIA Brisbane will be taken from Monday 3rd August 2009 on 07 3233 2555 ARIA Brisbane 1 Eagle Street, Eagle Street Pier, Brisbane www.ariarestaurant.com http://www.bestvenues.com.au/News/Aria-Brisbane/default.aspx The line up of chefs who are going to be heading to Sydney for what organisers are billing as the biggest meeting of “top-drawer” chefs the city has ever seen has been unveiled. The inaugural World Chef Showcase (WCS) will be a key feature of the new revamped annual Good Food Month in Sydney now known as the Sydney International Food Festival (SIFF) in October. The WCS running over the weekend of October 11 will see some of the most exciting chefs from overseas as well as from Australia cooking some of their signature dishes as well as discussing their take on the world of food and the trends being seen. There are more than 20 international chefs from some of the most interesting and acclaimed restaurants in the world taking part. They include Sebastien Bras (Michel Bras, France and Japan), Peter Gordon (The Providores and Tapa, London), Sergi Arola (Sergi Arola Gastro, Madrid), Alexandre Bourdas (Sa.Qha.Na, France), Edward Kwon (Korea), Rainer Becker (Zuma, London, Hong Kong, Istanbul, Dubai), Praveen Anand (Dakshin, Chennai), Andre Chiang (Jaane par Andre (Singapore), Yoshihiro Murata (Kikunoi, Kyoto), Mamoru Tatemori (Ichino-Ichino-Ichi, Tokyo). Also coming for the event is London and Hong based Australian David Thompson whose London Thai restaurant Nahm was the first Thai restaurant to receive a Michel star. Australian chefs who are involved include Neil Perry, Peter Gilmore, Kylie Kwong, Chui Lee Luk, Cheong Liew, Mark Best, Justin North, Martin Boetz, Luke Nguyen, Sean Connolly, Peter Kuruvita, Raita Noda, and Brent Savage. For more information about the program head to siff.com.au http://www.bestvenues.com.au/News/Star-chef-line-up-for-relaunched-Sydney-food-fest/default.aspx Taylors named Australia’s best winery at America’s most important International Wine Show. For the second time in three years, the Taylor family’s winery in the Clare Valley has been chosen as Australia’s best at the largest and most prestigious wine competition in the USA – the San Francisco International Wine Competition. The spectacular triumph was announced on June 30 and Taylors becomes the first Australian winery to have won the Best of Nation award twice. In order to win the prestigious Best of Nation award, a winery must collect multiple awards with their individual wines - Taylors collected an incredible 15 awards including: • Double Gold Medal: 2008 Jaraman Riesling (RRP $24.95) • Gold Medal: 2007 Promised Land Shiraz Cabernet (RRP $13.95) • Gold Medal: 2007 Taylors Estate Shiraz (RRP $18.95) In addition Taylors also collected seven silver and five bronze medals. Taylors won the same Best of Nation award in the 2007 competition. A panel of 44 wine experts from across the globe gathered in San Francisco for three days judging in mid-June under the stewardship of renowned American wine authority and competition founder Anthony Dias Blue. Results of the competition go live on the competition website on July 1, 2009: www.sfwinecomp.com Mitchell Taylor, third generation Managing Director of Taylors says the result further reinforces the family motto that “the wine is everything”. “This is a terrific result for our family business at America’s most prestigious wine show. Again it reinforces Australia’s position on the world wine map and we are absolutely over the moon with the result.” “It’s a special year for us to win the Best of Nation as we are celebrating our 40th birthday this year - I am so excited to see my grandfather’s vision to take our family’s wines to the world come true,” he said. Justin Taylor is one of three brothers who work within the family business and, as US Business Development Manager, he currently oversees the growth of Taylors Wines in the US market. Taylors Wines will be featured at the Good Food and Wine Show at the Sydney Convention and Exhibition Centre July 3-6. All award winning wines will be available for tasting. http://www.bestvenues.com.au/News/Internationa- Wine-Show/default.aspx Canberra’s funkiest new bar is Tongue & Groove, with its chic urban feel and an extensive menu ranging from beautifully cooked lamb cutlets, pork belly and mini meatballs to wood-fired pizzas. ‘We’ve tried to put something special together,’ says Allan Rockman, who opened the venue with his brother Stephen and several other partners. A master pizza maker was brought from Italy to train the kitchen team, the bar staff were trained by one of Australia’s leading cocktail makers, and a leading barista helped with the art of making a good coffee. ‘All our guys are trained by the best.’ http://www.bestvenues.com.au/News/canberra_bar/default.aspx Esteemed Champagne house Moet and Chandon has revealed the destination for the 13th edition of its coveted “World’s Best Sommelier Competition”. With some panache, Moet and Chandon has made the long-awaited announcement that the next event, scheduled for April 2010, will be headed for the Latin American shores of Chile. The competition will pit some of the world’s best sommeliers against each other in a battle over the sumptuous Moet Silver Mathusalem trophy. Taking place once every three years in one of the member-countries of the Association de Sommellerie Internationale (ASI), in 2010 the competition will have the extra privilege of coinciding with the 40th anniversary of the ASI. http://www.bestvenues.com.au/News/Worlds-best-sommelier-competition-headed-for-Chile/default.aspx Cable Beach Club Resort is now officially to be known as Cable Beach Club Resort & Spa. With the opening of the luxurious Chahoya Spa complete with seven private suites, doubly vichy shower room, hair salon, yoga deck, gym and much more, the spacious new spa provides an additional peaceful retreat which continues to enhance the luxury experience already on offer at the award winning Cale Beach Club Resort. For more information see the Cable Beach Clubs Resort & Spa listing on www.bestvenues.com.au. Cable Beach Club Resort & Spa Western Australia info@cablebeachclub.com Published: 26 June 2009 http://www.bestvenues.com.au/News/Luxurious-Chahoya-Spa-opens-Cable-Beach/default.aspx Find out Monday 27th July at Ravesis in Bondi at 6pm. Wineries, producers, artists and musicians from the Orange region are preparing to descend on Bondi for the third annual Taste Orange @ Bondi event taking place from August 24 - 30. To launch the week-long Taste Orange @ Bondi program of dinners, tastings and entertainment, we invite you to join us at Ravesis in Bondi on Monday 27th July at 6pm. At this launch, wineries from the Orange region will release their highly anticipated 2009 Sauvignon Blancs. Be the first to discover if you are Orange Savvy. Orange Sauvingnon Blancs have been the talk of the town with trophy wins at the recent Sydney Wine Show by both Logan and Angullong Wines and a long list of other accolades to Orange Sauvignon Blanc this year. Ben Crossing from Angullong Wines says “We have had good conditions again during vintage and the 2009 Sauvignon Blanc is looking great, we are confident it will be up there with the quality of last years”. With half of the top selling white wines in Australia being Kiwi Sauvignon Blanc and with the variety for the first time outstripping sales of chardonnay, it’s a timely reminder to consumers to look at the excellence and success of this variety from cool climate Orange. July 27 Taste Orange @ Bondi Program launch and 2009 Sauvignon Blanc Release August 24-30 Taste Orange @ Bondi October 6-8 Orange Region Wine Show Sauvignon Blanc Master Class and Symposium October 16-25 Orange Wine Week Contacts: Taste Orange, 02 6360 1990 or 0407 720 472 kim@tasteorange.com.au www.tasteorange.com.au http://www.bestvenues.com.au/News/Are-you-Orange-Savvy/default.aspx Travel + Leisure magazine readers recently voted Park Hyatt Melbourne as the “World’s Best Service” hotel in Melbourne. The World’s Best Service Awards 2009 are based on the rating hotels receive from Travel + Leisure readers on the highest level of service provided and reasons guests choose to return. Resident Manager Linda Pecoraro remarks “In the current business climate competition is fierce in the Melbourne hotel market. Our people are our valuable assets; they are one of the reasons why our guests return time and time again. Every hotel has a reception desk, a signature restaurant, and beautifully appointed rooms, what sets us apart from the rest is our ability to deliver the ultimate personal experience each time a guest stays with us at Park Hyatt Melbourne. As the premium brand of Hyatt hotels, we strive to be the best of the best and prestigious accolades such as the Travel + Leisure readers award only ensures that we continue to set a benchmark for the rest of our peers. It is not purely the luxury surroundings that make a statement; it’s also the luxury of being pampered as soon as you arrive at our porte-cochere till the time you leave this world class hotel”. Since its opening in 1999, travelers from Australia and abroad have stated Park Hyatt Melbourne as the hotel with the ultimate luxury experience for both business and leisure and our level of service continues to exceed expectations. From its luxurious surrounds, intimate location, proximity to luxury brand shopping, exquisite dining and the central business district, a stay at Park Hyatt Melbourne provides guests with only the best. Park Hyatt Melbourne, where luxury is personal. www.hyatt.com http://www.bestvenues.com.au/News/Park-Hyatt-Melbourne-Receives-Worlds-Best-Service/default.aspx If you are based in Canberra and organise conferences, meetings or events then the Sydney Surrounds showcase is a must. Bringing together the key venues & services from the regions surrounding Sydney in one convenient location at one time, you can meet representatives from venues, accommodation and services based in the Blue Mountains, Central Coast, Newcastle/ Hunter and Wollongong. When: Wednesday 8th July 2009, anytime between 2 to 6pm Where: Centenary Ballroom Hyatt Hotel Canberra, Commonwealth Avenue, Canberra, ACT 2600 Register Now by phoning 02 4974 2998, or email rappleby@ncc.nsw.gov.au http://www.bestvenues.com.au/News/canberra_conferences/default.aspx A small Queensland Winery, Boireann on the Granite Belt, has been awarded top marks by Australia's premier wine judge, James Halliday. Boireann, at the Summit, covers just 1.8 ha but has scored five red stars - th same rating as Penfolds, makers of Grange, considered by many to be Australia's most collectable wines. Less than 10% of Australia's wineries are in the five star category. The results appear in the James Halliday Australian Wine Companion 2009, just released. (June 09) The book is considere the definitive guide to Australian wine. Five stars signifies "an outstanding winery regularly producing wines of exemplary quality and typicity". Boireann owers, Peter and Therese Start, also scooped a 95 out of 100 ( anything ocer 94 is outstanding) for their 2006 Boireann shirz viognier, and a five star rating for it and their 2006 Granite Belt mourvedre shiraz grenache and 2006 The Lurnea Granite Belt merlot cabernet franc petit verdot. http://www.bestvenues.com.au/News/Tiny-Winery-shines-in-Hallidays-2009-Guide/default.aspx Top Chefs Turn up the Heat with CIRA’s Italian Winter Cooking Program The Council of Italian Restaurants in Australia (CIRA), a collection of Sydney’s best known Italian chefs including Armando Percuoco, Lucio Galletto, Logan Campbell, Danny Russo, and George Pompei; are heating up the CIRA Kitchen this winter. The Italian primos present a sizzling calendar of hot new classes throughout June, July & August at the CIRA Cooking School, in Casa Barilla’s world-class cooking facility - 4 Annandale Street, Annandale. Based on much-loved regional Italian cuisine, the new classes will begin 13 June, showcasing the favourite dishes and authentic cooking methods of Australia’s great Italian chefs. From heart warming ‘Neapolitan Classics’ by Mario Percuoco – Intermezzo; ‘Lucio’s Ligurian Kitchen’ by Lucio Galletto – Lucios; to ‘Bambini in Cucina’ (kids in the kitchen) by Kate Connor; menus are geared for home cooks and food aficionados alike. CIRA President Armando Percuoco is excited about presenting the classes. “CIRA is committed to educating Australians about the huge variety of Italian cuisine on offer in many of Sydney’s great Italian restaurants. More than cappuccino, pizza and pasta; regional Italian cuisine is so varied, and so exciting to learn about. And what better way than by joining classes hosted by some of the best practicing Italian-Australians chefs - who really know how to showcase their region,” he says. “We are also hosting two new ‘Bambini in Cucina’ kids cooking classes. It’s important to fuel children with a love of good healthy food! Our classes will teach kids how to prepare Italian dishes from scratch in fun and exciting ways.” The School operates from Annandale’s Casa Barilla culinary centre. It’s a pleasure to cook in with an ultra-modern, purpose built, SMEG kitchen; luxurious hands-on cooking stations; sleek video viewing screen; and sexy Italian stone interiors. The full CIRA winter timetable can be viewed online at www.cira.com.au; and booked by phoning Dani at CIRA on 0405 286 067. An information pack can be obtained by emailing cira@cira.com.au. Corporate classes - ideal for team bonding, can also be arranged. Costs are $75 (Demonstration class) or $60 (CIRA member), $115 (Hands On class) or $95 (CIRA member) and $30 for the children’s classes. All hands-on classes include a sit-down Italian meal at class end. The Council of Italian Restaurants in Australia (CIRA)is a not-for-profit organisation established in 2004 by twelve leading Italian-Australian restaurateurs for cultural and educational purposes; and to promote the values of Italian food in Australia. http://www.bestvenues.com.au/News/Top-Chefs-Turn-up-the-Heat/default.aspx The accolades continue for Brisbane’s Emporium Hotel - the boutique property has won the Best Small Luxury Hotel title in the prestigious Gourmet Traveller Awards announced last night. Emporium Hotel topped the best in the country to take the title including The Lyall and The Adelphi in Melbourne, the Islington and The Henry Jones Art Hotel both in Hobart and The Lake House in Daylesford Victoria. The award is the latest in the Emporium Hotel’s string of prestigious titles and will take pride of place alongside the recent Queensland Tourism Award for “Best Luxury Accommodation”; the two Queensland Hotels Association Awards for Excellence 2008 for “Best Deluxe Hotel Accommodation Five Star” and “Best Marketed Hotel”; the 2008 HM Award for Hotel & Accommodation Excellence for “Best New Hotel” and of course the prestigious title as one of the world’s best hotels in the International Condé Nast Traveler’s Hot List 2008. The Gourmet Traveller Travel Awards, now in their third year are a tribute to the finest operators in the country. Gourmet Traveller’s award winners are not decided solely by industry experts or by members of the public. Instead, knowledge of both camps is drawn on to get the broadest perspective possible. The judging panel includes dozens of travel writers, editors, photographers, TV types and industry heavyweights. They nominate their favourite new and enduring Australian holiday experiences, a high-calibre shortlist is developed and then readers are asked to vote. Emporium Hotel General Manager, Mr Peter Savoff said the award was a tribute to the staff of the hotel, and to the vision of the owners. “This award is especially significant for the team of dedicated staff at the Emporium Hotel, many of whom have been with the property since it opened two years ago. Current economic trends have made the hotel industry even more competitive and it is a huge tribute from the readers of Gourmet Traveller, who continue to recognise the outstanding service our entire team aspire to provide.” http://www.bestvenues.com.au/News/Emporium-hotel-2009-Gourmet-Traveller-Award/default.aspx Now in its seventh year, the Eumundi Food Fest will bring together local producers, growers, chefs, restaurateurs, entertainers and food lovers with a host of activities and entertainment on 28 June. The Tucker Tent will host cooking presentations and demonstrations throughout the day including a Ripe Talent Cook-off (a cooking competition between celebrities/well-known chefs) where each team creates a dish against the clock from a box of mystery ingredients with the audience deciding the winner. The Eumundi Food Fest will also feature a Raw Talent Restaurant hosted by school-based trainees in hospitality, as well as a Farmer's Market, showcasing the sub-tropical, the unusual and unique local foods and produce. Media contact: Trent Harvison +61 7 5442 7880 http://www.bestvenues.com.au/News/The-Raw-and-the-Ripe/default.aspx Hilton Brisbane is set to sizzle this June with the hotel playing host to two of Shanghai's most respected chefs who are here to participate in the Masterchefs of Shanghai program. The event is a joint collaboration with the Queensland Government and Shanghai Government Foreign Affairs Office (SFAO), as part of the celebration of Queensland Shanghai Week 24-30 June 2009. The two Masterchefs making their way to Brisbane to present a Cooking Class on Saturday 27 June, are Fuhua Chen from 'Shanghai Meilongzhen Restaurant Co., Ltd', awarded the 2007 Golden Chinese Cuisine award and Kangyi Zhang from 'Ya Wang (Duck King) Restaurant Group Co., Ltd' who specialises in roast duck cuisine. The chefs will present their distinctive styles of food paired with Queensland wine. Bookings +61 7 3231 3265 Media contact: Kimberley Roberts +61 7 3231 3289 http://www.bestvenues.com.au/News/Shanghai-sizzle-at-Hilton/default.aspx The 2009 Restaurant & Catering Queensland HOSTPLUS Awards for Excellence will reveal the shining stars of the industry announcing winners across six regions within Queensland. In conjunction with the 150th anniversary of the state, this year's Awards will celebrate Queensland talent, establishments and much loved lifestyle in the lead up to and at each event. The Awards for Excellence receives approximately 600 entries annually across 37 categories. The presentation dinners attract more than 2300 attendees and are supported by over 20 quality suppliers and sponsors. Winners from each region will compete in the Restaurant & Catering Queensland HOSTPLUS State Awards for Excellence in Brisbane on 14 September. Media Contact: James Visser +61 7 3360 8888 More information on the awards program and the RACES judging system can be found at www.rcqevents.org.au http://www.bestvenues.com.au/News/Awards-for-Excellence/default.aspx Monday 25 May... At a naming ceremony attended by the Minister for Tourism and Major Events, Tim Holding, Crown’s Chief Executive Officer, David Courtney announced the name of Crown’s third hotel. Melbourne’s newest hotel, which will open in early 2010, will be named Crown Metropol. Located on Whiteman Street, adjacent to the Crown Entertainment Complex and opposite the Melbourne Convention and Exhibition Centre (MCEC), the 658-room, $300 million AUD hotel boasts a futuristic design and will be an important and integral element of Melbourne’s long-term vision of being Australia’s leading conference and event city. “Crown Metropol will provide over 300 jobs and will also be home to Crown’s extensive educational facility, Crown College, which includes a dedicated training restaurant for apprentice chefs. In addition, Crown Metropol will feature Gordon Ramsay’s first Australian restaurant, called Maze. The 300-seat venue is arguably Melbourne’s most anticipated restaurant opening in 2010,” commented David Courtney, Crown’s Chief Executive Officer. The 28-storey Bates Smart-designed hotel includes a day spa located on the top floors of the hotel, a sky-bar complete with outdoor terrace on level 28, dedicated spa accommodation rooms with private and direct access to the spa, extensive meeting facilities and modern, contemporary accommodation rooms and suites. http://www.bestvenues.com.au/News/New-Crown-Hotel-Named-Crown-Metropo/default.aspx ONLY AUSTRALIAN HOTEL TO MAKE PRESTIGIOUS INTERNATIONAL LIST May 2009: InterContinental Melbourne The Rialto has received another international accolade, as the only hotel in Australia to be included in the 2009 Wallpaper* penultimate list of the 50 Best Business Hotels around the world. Compiled in cooperation with Fortune magazine, the annual list celebrates the “50 most stylish new, or newly revamped business hotels around the globe.” InterContinental Melbourne The Rialto, which opened in late 2008 after a AU$60 million restoration of the historic The Rialto building, was recognised among the world’s best business hotels for design, location, facilities and service. InterContinental Melbourne The Rialto was recognised for the extraordinary transformation of The Rialto and Winfield buildings by hotel design doyen, Joseph Pang. The judges noted the hotel’s range of executive rooms and suites linked to the Club InterContinental Lounge with its cigar-club vibe, and it’s location as the only luxury hotel in Melbourne’s financial district. The Wallpaper* award is the second international achievement for InterContinental Melbourne The Rialto in as many months, following its inclusion in the 2009 Conde Nast Traveler Hot List. Only three Australian properties made the 13th annual Conde Nast list of the world’s hottest new hotels and resorts. “Within less than six months of opening, we’ve achieved two of the world’s most influential accolades a hotel can receive. Our hotel has clearly captured the world’s imagination, and it’s a wonderful feeling to be considered by such esteemed judges as not only Australia’s best new business hotel, but one of the very best in the world,” said InterContinental Melbourne The Rialto general manager, Manrique Rodriguez. The combination of old and new Melbourne has been brought to life in the design of InterContinental Melbourne The Rialto. One of the last remaining examples of 18th century Victorian Gothic architecture left in the city, the building’s Rialto and Winfield wings create a deep, narrow atrium that Joseph Pang has turned into a celebration of light and colour. In combining classic and contemporary colour palettes and design elements, he has exemplified the transformation from heritage-listed hulk to a timeless and inspiring hotel. Book a stay at InterContinental Melbourne The Rialto from AU$295.00 per room, per night by visiting www.intercontinental.com/melbourne or call 1800 221 335. For more information on the 2009 Wallpaper* Best Business Hotels, visit www.wallpaper.com. http://www.bestvenues.com.au/News/INTERCONTINENTAL-MELBOURNE-Top-50-Hotels/default.aspx Following last year’s record debut and a successful Sydney season in March, Taste of Melbourne returns to Carlton’s Royal Exhibition building this August 27-30. The unique four day event allows diners to sample signature dishes from the city’s best hatted restaurants, prepared by your favourite chefs, all under one roof. Already confirmed for this year’s event are MoVida, the Press Club, Hellenic Republic, Maha Bar & Grill, Circa the Prince, Fifteen, The Botanical, Nobu, the brassiere by Philippe Mouchel, Verge and Oyster Little Bourke. Add to this, Victoria’s leading produce suppliers and purveyors of all things excellent, the Australian Gourmet Traveller Taste Kitchen where chefs reveal their trade secrets and the Gourmet Traveller Wine Theatre hosted by experts imparting information for both the beginner and the connoisseur – this is a unique and all encompassing gastronomic extravaganza. Again, purchasing food and wine at Taste of Melbourne has been made simple with the use of a specially created currency – the Crown (1 Crown = $1). Costs of dishes vary from 8 to 14 Crowns. The process is as simple as passing over the required number of Crowns for the selected dish. In the midst of Melbourne’s winter, the Royal Exhibition Building is transformed into a culinary haven with an abundance of warm, inviting dining areas available to savour the tastes of the city’s vast dining scene. WHAT: Taste of Melbourne – The Ultimate Dining Experience WHEN: August 27-30, 2009 WHERE: Royal Exhibition Building, Carlton Gardens HOW MUCH: Tickets start from $27.50 Tickets can be purchased online along with more information at www.tastefestivals.com.au http://www.bestvenues.com.au/News/Taste-of-Melbourne-returns-for-2009/default.aspx Join Bruce Tyrrell from Tyrell's Wines, Steve Hotchin from Ra Nui (NZ), Greg Day from Trout Valley (NZ) and Rob Edinger from Chalice Bridge (WA) on Friday 19th of June @ The Italian for a sumptuous lunch accompanied by some iconic robust REDS! COST: $75pp INCLUDES:Tyrrell's Sparking Cabernet NV Duck ravioli with braising liquor w/ Trout Valley Pinot Noir 08, Ra Nui Pinot Noir 07 Beef fillet, fondant potatoes and marrow w/ Chalice Bridge Shiraz 06, Rufus Stone Heathcote Shiraz 07, Vat 9 Shiraz 06 Gippsland Blue with fig paste and Grissini w/ Dows Late Bottle Vintage Port 03 http://www.bestvenues.com.au/News/award_winning_restaurant_melbourne/default.aspx Dedicated staff at Australian restaurants, along with their enthusiastic patrons, have raised over a quarter of a million dollars for organisations assisting the homeless. StreetSmart Australia has announced the Results, Awards and Community Grants of its 2008 ‘dine out to help out’ campaign. Despite economic uncertainty, both restaurateurs and diners showed overwhelming support for the cause, raising $260,000 in the six weeks before Christmas. RESULTS: 238 restaurants across VIC, NSW, ACT and QLD participated in the campaign which was 53 more participants than in 2007. The amount raised last year is the largest figure to date with over $730,000 raised in total since the campaign’s first year in 2003. GRANTS: StreetSmart will fund 63 grassroots projects that are delivering emergency aid as well as longer term programs helping to move people out of homelessness. 100% of funds raised through participating restaurants go to homeless organisations – with the majority of the grant recipients located in the same area as the participating restaurants. Uniquely, all administrative costs to run StreetSmart are covered through sponsorship and volunteer efforts. StreetSmart CEO Adam Robinson, said “Our community grants are crucial for the smaller charities we support. Our campaign gives local diners and restaurants the chance to contribute directly back to their local community. Most people appreciate the opportunity to help the smaller organisations that often struggle to attract funding and don't have the resources or budgets to fundraise themselves." Many of the projects StreetSmart supports are transforming lives. Projects such as the Choir of Hard Knocks and the Big Issue Street Socceroos both received early funding from StreetSmart and this year a wide variety of programs have been supported. AWARDS: StreetSmart has also awarded participants for their efforts naming winners for categories: National Fundraiser of the Year, Special Community Awards, Regional Fundraiser of the Year and a Fundraiser of the Year for each participating State. Il Centro in Brisbane took out the top Award with Longrain in NSW and Il Solito Posto in VIC the top fundraisers for their state. For full details on the campaign please visit: www.streetsmartaustralia.org http://www.bestvenues.com.au/News/Diners-Making-a-Difference/default.aspx The winners of the 2009 Vogue Entertaining + Travel Produce Awards were announced tonight at a star-studded event held at Justin North’s renowned restaurant, Etch. The Vogue Entertaining + Travel Produce Awards celebrate and uncover the best of Australia’s producers and suppliers, in categories including ‘from the paddock’, ‘from the dairy’, ‘from the earth’ and ‘from the sea’. “The Awards are dedicated to discovering and celebrating the finest food growers and suppliers in the country. Whether you’re a three-hat chef, or someone who enjoys cooking at home, these are the producers and products you need to know about. This year, the produce was of such a high standard that rather than presenting just one runner-up to each winner, we decided to add a new ‘gold medal’ category,” says Trudi Jenkins, editor-in-chief of Vogue Entertaining + Travel. “The Awards are not just a celebration of Australia’s fantastic produce; they acknowledge the people who are committed to quality and consistency in what they grow and make, and those who promote small producers through restaurants, providores and markets,” she says. This year, the national judges were: - Alla Wolf-Tasker (THE LAKE HOUSE, VICTORIA) - Matt Moran (ARIA RESTAURANT, NEW SOUTH WALES) - Cheong Liew (THE GRANGE, SOUTH AUSTRALIA) - Philip Johnson (E’CCO BISTRO, QUEENSLAND) They were assisted by a new line-up of state judges: Justin North, owner/chef of Bécasse, Sydney; Alex Kearns, chef of Glebe Point Diner, Sydney; Paul Wilson, director of Mr. Wilson Consulting, Melbourne; Matt Wilkinson, head chef of Circa, The Prince, Melbourne; Mathew Goodlet, head chef of Farina Kitchen & Bar, Adelaide; Mark McNamara, executive chef of Appellation, Barossa Valley; Kym Machin, executive chef of Urbane, Brisbane; David Rayner, owner/chef of River House Restaurant, Noosaville; Kate Lamont, owner of Lamont's, Perth; David Coomer, chef of Star Anise, Perth; Annie Parmentier, owner/chef of Dev'Lish, Hobart; Daniel Alps, owner/head chef of Daniel Alps at Strathlynn, Rosevears. Visit Food4Media to find the winners of the four major, highly coveted categories. http://www.bestvenues.com.au/News/2009-Vogue-Entertaining-Travel-Produce-Awards/default.aspx Innovative event professionals across Australia can begin preparing their entries for the Australian Event Awards, with guidelines and judging criteria announced today. The independent judging panel for the 2009 Awards have published the full criteria online, and have emphasised a special focus on encouraging innovation. The Australian Event Awards, to be held on 8 October this year, will encompass business, cultural, sporting and community events from all over Australia, as well as achievements in sustainability, Australian excellence in event exports and outstanding individuals. The judging panel of highly skilled industry experts, co-chaired by John Allen and Sandy Hollway, said that innovation in event techniques, knowledge or practices will be particularly rewarded across all 23 award categories. For more information about the Australian Event Awards and to register for updates, visit http://www.eventawards.com.au http://www.bestvenues.com.au/News/Innovative-Events-To-Be-Recognised/default.aspx The Council of Italian Restaurants in Australia (CIRA), a collection of Sydney’s best known Italian chefs including Armando Percuoco, Lucio Galletto, Logan Campbell, Danny Russo, and George Pompei; are heating up the CIRA Kitchen just in time for winter. The Italian primos will present a sizzling calendar of hot new classes throughout June, July & August at the CIRA Cooking School, in Casa Barilla’s world-class cooking facility - 4 Annandale Street, Annandale. Based on much-loved regional Italian cuisine, the new classes will begin 13 June, showcasing the favourite dishes and authentic cooking methods of Australia’s great Italian chefs. From heart warming ‘Neapolitan Classics’ by Mario Percuoco – Intermezzo; ‘Lucio’s Ligurian Kitchen’ by Lucio Galletto – Lucios; to ‘Bambini in Cucina’ (kids in the kitchen) by Kate Connor – The Beresford; menus are geared for home cooks and food aficionados alike. CIRA President Armando Percuoco is excited about presenting the new classes. “CIRA is committed to educating Australians about the huge variety of Italian cuisine on offer in many of Sydney’s great Italian restaurants. More than cappuccino, pizza and pasta; regional Italian cuisine is so varied, and so exciting to learn about. And what better way than by joining classes hosted by some of the best practicing Italian-Australians chefs - who really know how to showcase their region,” he says. “We are also hosting two new ‘Bambini in Cucina’ kids cooking classes. It’s important to fuel children with a love of good healthy food! Our classes will teach kids how to prepare Italian dishes from scratch in fun and exciting ways.” The School operates from Annandale’s Casa Barilla culinary centre. It’s a pleasure to cook in with an ultra-modern, purpose built, SMEG kitchen; luxurious hands-on cooking stations; sleek video viewing screen; and sexy Italian stone interiors. The full CIRA winter timetable can be viewed online at www.cira.com.au; and booked by phoning Dani at CIRA on 0405 286 067. An information pack can be obtained by emailing cira@cira.com.au. Corporate classes - ideal for team bonding, can also be arranged. Costs are $75 (Demonstration class) or $60 (CIRA member), $115 (Hands On class) or $95 (CIRA member) and $30 for the children’s classes. All hands-on classes include a sit-down Italian meal at class end. The Council of Italian Restaurants in Australia (CIRA) is a not-for-profit organisation established in 2004 by twelve leading Italian-Australian restaurateurs for cultural and educational purposes; and to promote the values of Italian food in Australia. www.cira.com.au http://www.bestvenues.com.au/News/CIRAs-Italian-Winter-Cooking-Program/default.aspx Designed by the restaurant’s experienced Creative Mixologist, Linden Pride, Rockpool Bar & Grill Sydney’s drinks menu draws inspiration from the best and most legendary cocktail bars around the world. Passionate about his craft, Pride has used the concept of ‘tailor-made’ and signature details to capture the moody exclusivity of Rockpool Bar & Grill Sydney. He has also put into play the classic speakeasy ideas of ‘discovery’ and ‘exclusivity’ to make it both a destination and a unique place to socialise and dine. “We want to present people with something that they are comfortable with, and that is approachable,” says Pride. “Great produce and a more in depth mise en place sees the bartenders more involved in the kitchen, and the techniques of the pastry chefs. We focus our craft on sensory memory, combining classic cocktail technique with the ongoing development of bespoke flavours. “Really, it just needs to taste good, and that’s our priority,” he says. Looking to history, Rockpool Bar & Grill Sydney’s drinks menu takes its direction from historical recipes originating from the ‘golden age’ of cocktails: the 1880’s to 1930’s. By studying the classic recipes, it has given Pride and his team an incredible foundation for employing excellence and drink recognition, whilst providing their own twist to the original Sidecar, the Millionaire’s cocktail. Even the Pina Colada has been given a rebirth. “The appeal of the classics is timeless, and at Rockpool Bar & Grill Sydney they perfectly connect the dots to the restaurant’s Art Deco heritage, and travel to other times and famous destinations,” Pride says. As for Pride’s favourite cocktails, his choice varies from a range pending the mood of the day. “Sydney’s Best Mule” draws on the classic Moscow Mule and its recipe from the 1950s, only we craft and carbonate our own spiced ginger beer with fresh ginger, manuka honey and spring water to give the true kick a mule should deliver. Or maybe the simple original mixed drink of London Dry Gin with house made tonic. We developed this recipe in an attempt to reduce the high level of sugar associated with the mixer, whilst adding the fragrance of lemongrass, grapefruit, orange blossom and rose. Two delicious precursors to any meal,” he says. Pride has also created set a list of ‘House Rules’ for all Rockpool Bar & Grill Sydney guests, drawn from the antiquarian cocktail bars, pre-dating the restaurant’s classic 1936 Art Deco building. Although somewhat tongue-in-cheek, occasionally the staff are drawn to enforce them. Best manners and temperance are expected at all times Don’t look fiercely at people, or talk loudly or harshly, but cultivate smiling countenance and a quiet, but firm tone of speech Gentlemen, don’t approach ladies; and if you are so lucky to have one approach you, endear her as you would your mother No hooting, no hollering Don’t bring yourself into prominence before a crowd at the bar. Be polite and approachable, but let them advance to you Gentlemen, don’t interrupt or join any conversation, but if it is general you may seem interested Leave your attitude, with your hat at the door All syrups and sodas to be made in house Back slapping after six drinks should be tempered with mercy Remember, nothing is on the house but the roof “At Rockpool Bar & Grill Sydney, we strive excellence in all respects and present things in ways that have not been seen before,” says Pride. The drinks menu is complemented by Neil Perry’s extensive bar menu featuring favourites such as Charcoal oven roast squid and pork belly $10, David Blackmore’s full blood Wagyu hamburger with bacon, gruyere cheese and Zuni Pickle $18 and Duck ragu with pappardelle noodles $19. The Bar at Rockpool Bar & Grill Sydney is open all day from 12 noon till late. Reservations are not taken in the bar. For further details contact 02 8078 1900 or visit www.rockpool.com. http://www.bestvenues.com.au/News/private_dining_room_sydney/default.aspx The sixth Sydney Italian Festival kicks off on Tuesday, May 19 with a three-week celebration of Italian culture, lifestyle and innovation in Sydney. Enjoy a vast program of mouth-watering food and wine events - dine around Sydney, experience aperitvo and tastings, and learn the secrets of Italian cooking with special cooking classes and food tours. http://www.bestvenues.com.au/News/italian_restaurant_functions/default.aspx Tucked away in a fairytale pocket of rainforest and lit with hundreds of candles and romantic chandeliers is the award-winning Flames of the Forest, now open for Saturday evening dining. Guests will indulge in an exquisite three course menu for $85 per person created from the region’s freshest and best quality ingredients. Flames of the Forest also features a local Aboriginal cultural performance in the candlelit setting. The cost per person is $85. Full wine list and transfers also available. Bookings +61 07 40 993 144. http://www.bestvenues.com.au/News/wine_dinner_queensland/default.aspx Melbourne’s reputation for culinary diversity and world-class food and wine will be showcased to a local, national and international audience when the Melbourne Convention and Exhibition Centre (MCEC) opens in July 2009. Purpose-built kitchens provide the team of nine permanent chefs with the best equipment and operating facilities to turn the freshest seasonal ingredients into an inspiring menu that will set a new benchmark for major Melbourne events. The strength of the city’s food and wine culture comes down to the availability of excellent produce and the MCEC has access to some of Victoria’s best. The kitchen team sources seasonal produce from a well established network of suppliers across regional Victoria, from the freshest seafood and premium beef to artisan cheese producers and exotic fruit and vegetable growers. These include: Red Hill Cheese, Bill’s Farm at Victoria Market; Sher Wagyu at Ballan; Salute Olive Oil; Green Eggs and Yarra Valley Salmon. Executive Chef, Shaun Bowles said: “We prefer to use small, artisan suppliers to ensure the best possible quality and, in many cases, flexibility to produce to specific requirements. For large scale events, we give our suppliers plenty of notice so they can deliver the quantities required. We also go right back to the raw ingredient wherever possible and then utilise the equipment, skills and experience of our kitchen teams to do things like, smoke and cure salmon and prepare bread and pastries on site. This provides us with ultimate flexibility and also allows us to provide premium products affordably, especially for larger events.” The wine list is focused on premium Victorian producers from diverse growing regions across the state. Manager, Food and Wine, Frank Burger said: “We work directly with reputable wineries in each region to access hard to find wines as well as their more readily available products which allows us to offer our clients great wines at various prices.” There are no set menus at the MCEC - just a guide to the best produce of the season which allows for a food and wine experience tailored to each client’s exacting requirements. “We don’t allow the number of guests to determine the quality of the menu. Whether we are cooking for one or 1000 our attention to detail remains the same,” said Burger. Many of the centre’s chefs have worked in leading restaurants around the world and bring a remarkable cross-pollination of culinary ideas and influences, depth of experience and talent to the kitchens, which can include providing memorable food and wine experiences for up to 7000 people per day. For further information please contact: Belinda Phillips, Dig Marketing Group on +61 (0)3 8606 3700 or belinda@digmarketing.com.au Suzi O’Dell, Communications Manager MCEC on +61 (0)3 9235 8216 or sodell@mcec.com http://www.bestvenues.com.au/News/presh_approach _food_and_wine/default.aspx This June raise vital funds for seriously children like Harrison (pictured) at Sydney Children’s Hospital Randwick. Organise a Gold Lunch with workmates, friends or family and make a difference to thousands of children across NSW and beyond. We have lunch everyday. During Gold Week, turn just one of your lunches Gold and ask guests to make a donation. With your participation we aim to raise over half a million dollars to help purchase equipment, research and services. Here's what others are doing: Gold Week ambassador and Channel Seven’s ‘Home and Away’ actor, Jodi Gordon is hosting a relaxed afternoon lunch with her girlfriends. The General Manager of nabBusiness NSW/ACT will be hosting a Gold Lunch in their boardroom to educate their most valued clients on the importance of supporting the Sydney Children's Hospital. IAG is turning a regular fortnightly meeting gold with guessing competitions and donations from staff. Shellharbour / Kiama Family Day Care will be having a ‘dress in Gold’ morning tea and asking for a gold coin donation. http://www.bestvenues.com.au/News/golden_week_event/default.aspx Why not celebrate your next Birthday, Hen's Night or Work Party with Greekalicious? Looking for a way to bond with your work colleagues or to celebrate Hen’s night or Birthday? Greekalicious offers cooking classes for Christmas parties, corporate team building, Hen’s nights, product launches and client entertainment. Greekalicious also offer personalized classes in your own home. The Greekalicious cooking classes provide a great opportunity to socialize with staff and clients, family and friends and to enjoy a scrumptious sit-down meal together. Classes are also a great way to explore and experience Greek food, culture, traditions and customs. ** Book a corporate cooking class during the months of March 2009 to June 2009 and receive a complimentary MEZZE platter ** Full details are available on www.greekalicious.com.au http://www.bestvenues.com.au/News/why-not-celebrate-at-greekalicious/default.aspx The Australian Event Awards is a new awards program for the events industry in Australia. The program has been developed with significant industry input to answer the need for cohesiveness across the entire Australian industry, to develop industry identity and to assist Australian operators in cross-development of opportunities between events and event disciplines. The program is all-inclusive, being open to all Australian events, event managers and support service providers regardless of: * event type or audience * event size or attendance * event location or association membership It is the only opportunity for Australian events and event organisers to be acknowledged on a level playing field, across the entire national events industry. We welcome entries into the 2009 awards from all members of the events community in Australia. Judges will be looking for events that connect well with their audiences, possess a level of authenticity or have come out of a genuine community desire, and have been executed with a high level of professionalism, skill and creativity. “From regional and community events to multi-million dollar conferences and festivals, anyone involved in production and supply of Australian events is encouraged to enter,” said Jeremy Miller, Executive Producer, Australian Event Awards. “We hope that a structured, national awards program like this will begin to identify our thriving events industry in such a way that will eventually have better outcomes for audiences, including better concepts around business development and investment.” Award criteria for the 2009 Australian Event Awards will be available online from Monday 4 May 2009. There are 24 categories of awards spanning all sections of the industry and entries are open to any event staged between 1 July 2008 - 30 June 2009. For more information about the Australian Event Awards and to register for updates, visit http://www.eventawards.com.au Award criteria available – 4 May 2009 Award Entries Open – 1 June to 27 July 2009 Gala Dinner – 8 October 2009 http://www.bestvenues.com.au/News/New-national-Event-Awards-program-to-unite-events/default.aspx For your chance to win 1 of 3 SMART Car Convertibles simply book your next conference, meeting or event at any one of Mirvac’s 42 hotels and resorts across Australia, New Zealand and Vanuatu before 30 September 2009. It’s that simple! http://www.bestvenues.com.au/News/hotel_specials/default.aspx Melbourne’s best-known chefs might want to keep it to themselves; but on Saturday 4 April from 9am-1pm, Raw Materials the Food Merchants opens its doors to the public. The Footscray warehouse also contains a new professional demonstration kitchen, studio and events facility, usually open only to wholesale customers. Discover a veritable treasure chest of foodie delights – cured meats and seafood, dairy products, pastas, olives and spices – all at warehouse prices and in an exciting shopping experience without the crowds Raw Materials staff, including Studio Chef Glenn Flood, will be on hand to provide product information and offer cooking tips, tastings and advice. Enjoy freshly brewed Italian 'Agust' fair trade coffee from our on-site Barista and taste Moondarra Wines from Victoria’s Gippsland. Address: Raw Materials— The Studio 148 Cowper Street, Footscray Date: Saturday 4 April 2009 Time: 9am to 1pm on Saturday morning Entry: Free http://www.bestvenues.com.au/News/chefs_store/default.aspx Long standing iconic venue Ruby Rabbit on Oxford Street is undergoing a facelift. Owners Paul Schell and Phil Cawood are tight lipped about elements to the rebuild to their residence but it is a whole new venue. De Nom is the only space that will remain unchanged. Level 1 is being transformed into a changeable 6 cube panorama, effectively a ‘virtual’ interior where all surfaces and planes are covered by guest artists / designers on a regular basis. “The first installation is a lunar theme, very space-like and even the floor and ceiling will be involved,” Schell says. Every dimension of the lunar room, from the walls, floor and ceiling, to bar top and furniture are swathed in stars, planets and moons, converting the room into a virtual cosmos. The entire canvas has been constructed of thousands of A3 sized paper tiles to create the change in landscape and depth. Even the level 1 bathrooms will be themed with 6 individually created cubicles, one that has been designed as an ‘American Beauty’ dreamscape, to transport patrons to a reclusive zone. This initial lunar theme feeds perfectly into the announcement of their new relationship with Future Entertainment. Future will host parties at Ruby rabbit every Friday and Saturday night starting on 3rd and 4th April. Future Entertainment has been responsible for bringing some of the largest global artists to Australia and their events regularly see up to 40,000 people gather at a single event in a safe and professional environment. Some of their most recent tours include artists such as The Chemical Brothers, Groove Armada, N.E.R.D, Pharrell Williams, Basement Jaxx and Carl Cox. “From the biggest festivals to the smallest of clubs, Future was founded on the basis of providing people with an amazing social experience. Collaborating with the Ruby Rabbit gives us the opportunity to focus on the intimate experience and to deliver a weekly home for our culture. The clubs location, the exclusivity and reputation makes it the perfect collaborator for us. Now we can provide something to Sydney that’s been missed for a long.” Brett Robinson Future Entertainment In addition the launch weekend will also offer the opportunity to hang out in one of the newly finished ground floor spaces. The beloved hand screen printed Florence Broadhurst inspired signature wallpaper so synonymous with the venue will be replaced by a totally new look on the ground level, which will be split into three separate venues each with a completely individual identity The first revealed ground floor new bar has been internally dubbed the ‘Houndstooth Room’. This bar is draped from floor to ceiling in hand printed hounds tooth patterned linen. Think chocolates and caramel, yes brown is the new black again this year. It’s a more relaxed cocktail space, exuding a classic New York speak easy feel with personalised service from the one man cocktail bar, tended by an iconic who’s who of Australian Hospitality, and has comfortable low riding lounges lining the walls. Both level 1 and De Nom patrons will be able to enjoy this new bar space. It was only 3 years ago that Schell and Cawood launched De Nom in a party whose guest list included an unpaid visit by global A-lister Mick Jagger from the Rolling Stones when he came in to christen the venue. This boutique club has played host to many great parties and celebrity guests from Paris Hilton, Jennifer Hawkins and Mathew McConaughey to the Arctic Monkeys, Wolfmother, The Veronicas, Snoop Dogg and the JackAss guys. Let’s see who disappears into the Prague Phone Booth at the back of the ‘Houndstooth’ room… For Ruby Rabbit publicity enquiries please contact: Amanda Fry or Katie Clark @ 6dc p: 02 9280 1600 m: 0418 262 282 e: amanda@6dc.com.au; katie@6dc.com.au http://www.bestvenues.com.au/News/ruby-rabbit-rebuild/default.aspx The 2009 AFL Footy season is upon us again and this year The Summit Conference Group is giving everyone the opportunity to win weekly prizes and an end of season 'grand final' prize. Each week we have a prize for the winning tipster guessing the most winning teams and the closest margin for the nominated match. Each week we send you a reminder just before the start of the round. Register your details TODAY and login straightaway to enter your tips for the coming round. The weekly prize of a bottle of Yarra Valley wine will be notified to each winner after the conclusion of each round. At the end of the Home and Away matches they will be awarding to the winning tipster for the season a 'Grand Final' prize of a "Bed & Breakfast package for two" redeemable at either Flowerdale Estate or The Country Place. Good luck to all of you. There are plenty of prizes to be shared around during what promises to be a very exciting 2009 season. http://www.bestvenues.com.au/News/conference_melbourne/default.aspx The River Room is perfect for all day seminars or conferences for groups of 20 to 80. The room is very well equipped and offers great value at just $49.50 for morning tea, lunch and afternoon tea. There's free parking and Bretts Wharf can waive room hire for groups of 20 or more. Email felixkong@brettswharf.com.au to make a booking enquiry. http://www.bestvenues.com.au/News/Bretts-Wharfs-49.50pp-all-day-conference-package/default.aspx Rockpool Bar & Grill Sydney, located in the heritage-listed Art Deco City Mutual Building in the heart of Sydney’s CBD, is now open. It is the second restaurant of its kind for Neil Perry and his business partners, Trish Richards and David Doyle. At Rockpool Bar & Grill Sydney, Perry elevates the steakhouse concept by uniquely combining an impressive dining room with professional and informed service, a menu featuring the finest and freshest ingredients sourced from the best and most reputable suppliers, and one of the country's most extensive wine lists featuring over 3,800 wines. On Rockpool Bar & Grill Sydney's menu, beef is the showcase with stock from Australia’s best beef producers including David Blackmore full blood Wagyu, grass fed beef from Greenhams and Cape Grim, and Grain fed from Rangers Valley. All beef is dry aged on premise. Seafood is also treated with as much reverence with a purpose built fish filleting room and five tanks housing live shellfish. “As we have successfully achieved with our Melbourne restaurant, I wanted to create a great produce experience in Sydney that fuses the Rockpool ethos with a classic North American steakhouse, and where you can experience the country’s best produce, share the various cuts of meat to experience the depth of variety and indulge in a selection of fantastic side dishes,” says Perry. Wine is also a major focus of Rockpool Bar & Grill Sydney with over 3,800 wines on offer. Designed to complement the enormous flexibility of the menu and its wine friendly nature, the wine list covers all the great wine growing regions in the world, catering for every taste, and budget. Whether it’s Shiraz, Bordeaux or Tempranillo from Spain, the best from Italy or California, there is a food that will be a great match for all these wines. Similarly with the whites: wines from anywhere in the world will find a match on the menu. Located adjacent to the main dining room, the Bar features an extensive list of cocktails, wines by the glass and a dedicated menu where diners can enjoy such offerings as David Blackmore’s full blood Wagyu hamburger $18, Grilled trout fillets and bacon $23, Minute steak with red wine butter $29, Cuttlefish with belly pork $10 and Zucchini and taleggio tart $8. Designed as a sophisticated space for informal dining and drinking, the Bar offers an elegant yet relaxed setting for 45 people. While Neil oversees the kitchen and restaurant at Rockpool Bar & Grill Sydney, he has assembled a highly experienced team of people to manage the day-to-day operations. Head Chef Khan Danis and Pastry Chef Catherine Adams, who have worked with Perry for nearly 20 years, have returned to Sydney to head up the kitchen after spending the past 2 ½ years at the helm of Rockpool Bar & Grill Melbourne. They are joined by General Manager, Kori Millar who oversees the restaurant and Director of Wine, Darius Allyn (one of only around 120 master sommeliers in the world) who manages a highly-trained team of wine staff and the impressive list of wines. “Here at Rockpool Bar & Grill Sydney, we subscribe to the Rockpool motto where the cornerstone of good cooking is to source the finest produce and we set out to do everything to the best of our ability today, then try even harder tomorrow,” Perry says. Rockpool Bar & Grill Sydney is located at 66 Hunter Street and is open for lunch Sunday to Friday and dinner seven days. For enquiries and bookings contact 02 8078 1900 or visit www.rockpool.com. http://www.bestvenues.com.au/News/sydney_cbd_restaurant_function/default.aspx We are excited to announce that Aria will be opening a new Restaurant in Brisbane, in July 2009. They have commenced refurbishment of the old Pier Nine Restaurant in Brisbane. Located in the Eagle Street Pier precinct, the restaurant will have spectacular views of the Brisbane River and the Story Bridge will provide a perfect back drop. The restaurant will seat 150 people and will include a private dining room for up to 40 guests. The new restaurant will incorporate the freshest Australian produce in an innovative and contemporary menu designed by leading chef, Matt Moran with his sous chef of many years, Ben Russell overseeing the kitchen operations. Peter Sullivan, co-owner and maître d' of ARIA Sydney will guide the front of house and service of the Brisbane Restaurant under the watchful eye of Madeline Nieuwenhuizen. For further information or reservations, please contact Megan Lowe on 9252 2555 or megan@ariarestaurant.com http://www.bestvenues.com.au/News/brisbane_sitdown_event/default.aspx Divine ‘one course and wine’ deal at Garden Court Restaurant... You might not be laughing all the way to the bank right now, but Sofitel is making it easier to laugh at the lunch bill, launching a $25 deal at its Garden Court Restaurant in Sydney. Sofitel Sydney Wentworth has introduced the $25 lunch deal, exclusive to guests who dine at Garden Court weekdays between 12 and 2.30pm. The $25 offer entitles guests to a one course main meal accompanied by a glass of premium wine or still or sparkling Evian mineral water. Sofitel Sydney Wentworth’s Executive Chef Jess Ong has created a signature menu for the occasion, ideal for those diners hungry for a five-star experience at an affordable price. Changing monthly, the $25 menu varies with a choice of two different dishes featured each day. This month (March 09), Garden Court serves up a choice of grilled chilli prawns and mango served with kipfler potatoes, mango salsa and a coriander dressing; or a confit of chicken Maryland with autumn vegetables and cranberry relish. Sofitel Sydney Wentworth’s magnificent restaurant Garden Court brings together an international team with classic French technique and experience. Curved around the hotel’s semi-circular rooftop garden, the fifth-floor restaurant has been designed in the style of an urban conservatory, with a striking modern dining room overlooking the hotel’s rooftop courtyard, an open kitchen and a stylish room for private dining. For full details and bookings contact Sofitel Sydney Wentworth on 02 9230 0700. See www.sofitelsydney.com.au. http://www.bestvenues.com.au/News/specials_lunches_sydney/default.aspx Sunday brunch now available at Collins Kitchen with a selection of dishes served buffet style from the kitchen’s food concepts Melbourne’s exciting new dining destination, Collins Kitchen at Grand Hyatt Melbourne, is now serving Sunday brunch from 11.30am till 2pm. For $70 per head, enjoy the best of each of the open kitchen’s food concepts in buffet style. Catch up with friends and family or celebrate special occasions whilst enjoying the menu that includes selections from the breakfast station, the sashimi, sushi and crustacean bar, tastes from the deli counter (including local cured meats and cheeses), the Woodfire oven, the grill, stove and carving station, the chinese bbq, steam and wok section, and, to finish off, the patisserie. Sunday brunch at Collins Kitchen is the perfect way to sample the diverse menu of Collins Kitchen, all prepared with the freshest and finest quality ingredients. For bookings, please contact Collins Kitchen on 9653 4831 or email ghmelbourne.collinskitchen@hyatt.com. http://www.bestvenues.com.au/News/melbourne_conferences/default.aspx Hot on the heels of its success in the NSW Wine Awards, Shaw Vineyard Estate has had another win, this time taking out the ACT Chief Minister’s Trophy at the Canberra International Riesling Challenge. Chairman of judges and Australian Gourmet Traveller winemaker of the Year, Louisa Rose, and the director of the German Wine School, Alexander Kohnen, named Shaw Vineyard’s 2008 Semi Sweet Riesling their pick of wines from the Canberra District in 2008. http://www.bestvenues.com.au/News/canberra_weddings/default.aspx The cocktail menu at the National Press Club has had a shake-up. Media types – and other visitors too – can raise a toast or drown their sorrows with quirkily-named drinks such as ‘Memoirs’ and ‘The Chair Sniffer’. There’s also a new tapas menu in the Club Lounge, recently given a makeover so that it now has a fresh contemporary look. The lounge has chocolate and neutral tones, comfy seating, feature lights and a flat screen television, with live jazz on Friday nights. http://www.bestvenues.com.au/News/canberra_function_venue/default.aspx Local Redcliffe dining sensation Sails Restaurant and Function Centre is proudly launching its stunning new function facilities to the public for the first time since its complete overhaul in 2008. Right on the beachfront at Suttons Beach Redcliffe, amongst well maintained parklands, these facilities present the perfect venue for weddings, conferences and parties of all kinds. The venue seats 350 in its restaurant or over 200 people sit down function, or provides cocktail settings for up to 350 in its function rooms. Sails Restaurant reopened on the Suttons Beach foreshore in March 2008 following a $2 Million renovation of its spectacular art deco oceanfront building. It now offers elegant casual dining at the Main Restaurant, tapas and cocktails at the 153 Bar (currently closed for renovation and due to reopen late March), and these superb new function facilities overlooking the beauty of Moreton Bay and the surrounding parklands. The Function Centre, which consists of the Stradbroke Room, the Moreton Room and the Bribie Room can seat up to 200 guests threatre style, and can also provide conference facilities to meet corporate requirements including a state of the art Boardroom. Each room, with its spectacular picture windows overlooking Moreton Bay is stunning in its outlook. Sails has also teamed up with local events hire specialists and the Moreton Bay Regional Council to offer fully-catered marquis by the water’s edge for something different. “We are excited to launch Sails’ Function Centre and provide such a spectacular beachfront venue for special events,” said Michael Augustin the Food and Beverage Manager of Sails. “This is an ideal spot for weddings and special events, particularly with the parklands around us and the sensational outlook over the water,” he said. Sails Restaurant has found solid support in recent months, particularly since the introduction of their new Chef, Toddi Braggason, and his delectable new menu. Sails keenly welcomes the media to review its recently upgraded conference facilities, and scrumptious new menus. For more information please contact send an enquiry on http://www.bestvenues.com.au/Venue/sailsredcliffe/default.aspx http://www.bestvenues.com.au/News/function_brisbane/default.aspx Voyages Cradle Mountain Lodge will once again play host to Tastings at the Top, the food and wine weekend break that showcases great Tasmanian wines and local providores, all hosted by leading wine consultant Peter Bourne. Held over the weekend of 20-23 June 2009, against the picturesque backdrop of Cradle Mountain-Lake St Clair National Park, Tastings at the Top has become synonymous with Tasmania’s reputation as a gastronomic haven. Boutique providores displaying their produce this year include Ashgrove Cheese, Bruny Island Cheese Company and Anvers Chocolates to name just a few. Savour a tipple of your favourite Tasmanian drop, with Jansz, Dalrymple Vineyards, Lalla Gully, Clover Hill Vineyard and Stoney Rise all showcasing their produce. Guests will also have some free time to explore the stunning countryside surrounding Cradle Mountain Lodge, with activities including hiking over pristine mountains and relaxing therapies at the Waldheim Alpine Spa. Three-night (minimum stay) packages for Tastings at the Top start from $1,495 per person, based on two people sharing a Pencil Pine Cabin at Cradle Mountain Lodge. The package includes buffet breakfast daily, lunch, dinner and beverages which are part of the Tastings at the Top program, scheduled events, workshops and activities. NEW! Cradle Mountain Lodge will also be introducing 5-course Wine Degustation Dinners matched with superb Tasmanian wines. Packages start from $264 per person with a minimum one night’s accommodation, based on two people sharing a room. The 5-course degustation dinner includes starter, entrée, sorbet, main course and dessert with a glass of wine accompanying each course. Dates to diarise are: Saturday, 16th May 2009 - hosted by Ed Carr, sparkling winemaker from Bay of Fires Winery Friday, 24th July 2009 - hosted by Natalie Fryar, winemaker from Jansz Saturday 15th August 2009 - hosted by Conor van der Reest, winemaker from Moorilla “With the tantalising combination of the best of Tasmanian produce with top quality wines and such a spectacular setting, it’s easy to see why Tastings at the Top has become such a popular event,” said Cradle Mountain Lodge General Manager Leigh Reid. For exclusive interviews with Leigh Reid contact: louise.longman@voyages.com.au For interviews with Peter Bourne, contact: thewineman@peterbourne.com For bookings contact Voyages Cradle Mountain Lodge on: Phone: 03 6492 1303 Email: reception@cradle.voyages.com.au Web: www.cradlemountainlodge.com.au/tastings-at-the-top http://www.bestvenues.com.au/News/tasmania_food_and_wine_festival/default.aspx It’s been known as the Granada Room, Top of the G, Windows Over Brisbane and Wickhams, and in its 38 years, has hosted tens of thousands of Brisbane couples. When it opened its doors in November 1970, the top floor restaurant of the Gazebo Terrace Hotel with its panoramic view of the city’s low rise skyline was the place to dine and more importantly, to be seen dining in Brisbane. Modern-day baby boomers wishing to take a trip down memory lane should revisit the Gazebo Restaurant and Bar now that it has emerged from a multi-million dollar refurbishment as part of the launch of Urban Brisbane. However they won’t find the old menu items. Delicacies of yesteryear such as the Cascade of Prawns and Fillet Tropical have since been superseded by yellow exotic Thai curry prawns on steamed jasmine rice and szechuan crusted beef fillet on truffle mash with red wine jus and olive butter. http://www.bestvenues.com.au/News/Birsbane_award_winning_restaurant/default.aspx Jane-Therese Mulry has joined qualia, Australia’s world-class luxury resort in the Great Barrier Reef, as Executive Chef to continue the resort’s tradition of serving fresh local produce with simplicity and style. Jane-Therese was formerly Executive Chef at Cradle Mountain Lodge in Tasmania and also has extensive international experience, having spent eleven years abroad prior to her role in Tasmania. “My passion is produce”, Jane-Therese said. “I love anything fresh and I will do whatever I can to find the very best available.” http://www.bestvenues.com.au/News/wedding_venue_island/default.aspx In it’s 6th year, the Settler’s Cove Noosa Food & Wine Festival (formerly Celebration of Australian Food & Wine Noosa Style) continues to attract the hottest talent from Australia’s food and wine scene. An influential line-up of leading chefs, iconic winemakers, acclaimed performers, food and wine media and serious foodies converge on the magical setting of Noosa to celebrate Australia’s culinary flair and love of good living. Over 100 events make up the three day program including something for everyone’s taste, interest and yes, budget. Add a 10% discount to tickets purchased before 1st April and invite your friends to this 'must attend' event for those who enjoy good living and great entertainment. Program highlights Friday 1 May: Intimate cooking classes with Australia’s leading chefs Indulge, wine and dine on the Seafood Trail, Asian Trail or Ginger Trail Groove to the Abba revival band Bjorn Again during our Opening Concert & Welcome Party Guest chefs from around the country appearing at Noosa restaurants Great Australian Degustation dinner at berardo’s Saturday 2 May: Cooking demonstrations to entertain and teach you new tricks in the kitchen National culinary exhibition of this countries best produce Food and wine tastings Great live entertainment in the afternoon featuring Marcia Hines Great Australian Degustation dinner at berardo’s Sunday 3 May: The Great Aussie BBQ including food and wine tastings and the critics cooking competition Debate topical issues with industry experts at Food & Wine Hot Seats Be entertained by John Diesel and Kate Cebrano Guest chefs from around the country appearing at Noosa restaurants Great Australian / Italian Degustation featuring 8 of Australia’s best Italian chefs Tickets available from 18 Feb (receive a 10 discount on tickets purchased prior to 1 April!) Check the website for the full program and booking details. http://www.bestvenues.com.au/News/noosa_food_and_wine_festival/default.aspx After a great first start the Marly Markets are now on every Sunday at The Marlborough Hotel, 145 King St Newtown. The Marly Markets is a showcase of new up and coming designers from across Sydney and a selection of vintage collectors and artists. A wide array of clothes, jewellery and accessories are available each week with stalls changing weekly to give customers new retail experiences at each market. What: Marly Markets Where: Marlborough Hotel 145 King St Newtown When: Every Sunday Time: 11am till 5pm The Marlborough Hotel’s renowned cocktail and food menu will be available throughout the day and with the Marly Markets inside the venue makes for the perfect Sunday to catch up with friends and purchase one off pieces of clothing and accessories. Media Enquiries: Caroline Neill Ryan, caroline@cnrcommunications.com.au or 0404 716 040 http://www.bestvenues.com.au/News/Marly-Markets-A-Fusion-of-Shopping/default.aspx Announcing a new offering is of course, nothing new to The Victoria Room. The design of the room itself was innovative, then there’s their single handed re-popularisation of the high tea movement, which has since seen high tea imitations pop up all over town, the ability to finally get something decent to eat in this town after midnight on weekends, and of course their award winning bar, having produced best new bar, Bartender of the year, bar of the year… Just some of the reasons that otherwise capricious Sydney night dwellers, keep heading back up the candle lit stair case time and time again. Now, they introduce the perfect evening to wind down ones weekend, into the cooler months. WHEN COMMENCING SUNDAY 1ST MARCH, 6PM, & EVERY SUNDAY THEREAFTER THE ROOM On Sundays, the Restaurant and Bar areas of The Victoria Room melt into one, as you choose wherever you please to settle in for the evening. Locals in the know cite the “Bounty Room” as their favourite private retreat within the room. THE SOUNDS Music provided by guest down beat djs, will give you just enough for a gorgeous ambiance & keep you able to dive into conversations. As always, live entertainment at The Victoria Room is free. THE FOOD A sumptuous and extensive supper list including the incredible tasting plate, the lightest pan fried calamari south of Sicily, a four cheese fondue, in house prepared antipasti, mezze with za’tar & warm Turkish flat bread, to name but a selection. THE DRINKS The diversity in drinks offerings makes the choice sometimes a difficult one. Sip on the signature Rose Petal Martini ($16), the exotic Istanbul Iced Tea ($17), or treat yourself to one of the many superb Australian wines that are offered (from $35). THE COST Varies depending on what you desire, however two can share a bottle of Victoria Room Pinot Noir & the lavish tasting plate for 2, to the tune of a mere $63. A modest price tag for luxuriously whiling away your Sunday evening hours amidst the lush palms, engulfing chairs and soothing sounds of The Victoria Room. CONTACT Marketing & Events Manager: Linda Enright Address: Level 1, 235 Victoria Street Darlinghurst Sydney NSW 2010 AUSTRALIA Phone: +61 2 9357 4488 Email: linda@thevictoriaroom.com http://www.bestvenues.com.au/News/The-Victoria-Room--Sunday-Supper-Sound/default.aspx On 3 February, Queensland welcomed the arrival of Emirates' new non-stop daily flight to Brisbane. Emirates has been flying to Brisbane since 2003 when the airline launched its first daily service from Dubai via Singapore. Since then traffic from Dubai to Brisbane has increased by 44 percent, thanks largely to Emirates' commitment to the route. In November 2008, following Emirates' announcement of a second daily non-stop service to Brisbane, TQ signed a cooperative marketing agreement with the airline to promote Queensland to Middle Eastern and European travellers. Emirates' daily flight to Brisbane has been a major reason for the continuous growth in passenger traffic between Queensland and Europe, the Middle East and Africa. The new flight provides an additional 1806 seats per week into Brisbane. http://www.bestvenues.com.au/News/flights_dubai_brisbane/default.aspx To those in the know, the secret is out, Le Bar, the basement sibling of Bistro Guillaume is the private and secluded venue in which to enjoy premium French Champagne accompanied by Guillaume Brahimi’s decadent bite size morsels. Diners are in the driver’s seat as they are able to order a selection of four (AUD$22), six (AUD$33) or eight (AUD$44) small dishes in any combination of any of the eight dishes available. Deciding whether to have the mini blue swimmer crabmeat sandwich or in-house smoked salmon on toasted brioche or choosing Jamon Iberico and toasted sourdough over steak tartare or the terrine du jour will be the challenge. Other dishes include a chicken and duck foie gras parfait with sauterne jelly, beetroot with fresh goat’s cheese and cumin vinaigrette and two freshly shucked oysters with shallot and red wine vinegar. Le Bar boasts an extensive cocktail list, French Champagne selection and draught 1664 Kronenbourg. Le Bar’s subterranean location, luxurious décor designed by Hecker Phelan and Guthrie and intimate mood lighting paired with the tailored menus and oh-so comfortable banquette or bar seating make Le Bar top of the must-try venues list in 2009. For more information, or to obtain high resolution images, please contact Tara Bishop on + 61 3 9292 7281 or via email to tarab@crownmelbourne.com.au. http://www.bestvenues.com.au/News/cocktail_party_melbourne/default.aspx Australia’s Wine List of the Year Awards 2009 is now officially open for entries at www.winelistoftheyear.com.au The awards, Australia’s most recognised and respected national accolades for wine lists, were launched with a Bollinger High tea at Rockpool by Fine Wine Partners and Gourmet Traveller WINE in conjunction with Acqua Panna. First launched in 1994, the awards seek to reward the enormous amount of time, skill and resources spent by restaurants to develop a quality wine list. According to Peter Forrestal, Chair of the Award’s judging panel, there are an impressive number of dining establishments to acknowledge. “Last year's awards showed the depth and breadth of Australia's best wine lists as well as the imagination, knowledge and thought that lies behind them. We're expecting even more of the entrants in 2009 as restaurants respond to the opportunity to gain acknowledgement in Gourmet Traveller WINE and to deal with the challenge of these difficult economic times.” Last year’s winner of the 2008 Judy Hirst Sommelier of the Year, Lincoln Riley, sommelier at Taxi Dining (2008 winner of Australia’s Best Wine List) will join the panel of Australian and international wine experts to judge the 2009 Awards. Entries are expected from more than 300 restaurants, brasseries, wine bars, clubs, pubs and international hotels in this year’s Awards. Lists will be rated with one, two and three glasses – with the highest ranking signifying their ability to compete with the world’s best. Results will be published in the Aug/Sept 2009 issue of Gourmet Traveller WINE magazine. AUSTRALIA’S WINE LIST OF THE YEAR AWARDS 2009 - DATES Entries Open 9 February ? Entries Close 17 April | Awards 3 August FOR MORE INFORMATION: www.winelistoftheyear.com.au or email winelistoftheyear@finewinepartners.com.au FOR INTERVIEWS OR IMAGES: Fiona MacDonald Fine Wine Partners, 02 8335 80 16 fiona.macdonald@finewinepartners.com.au ********************************************************************************************************************* FULL LIST OF WINNERS - 2008 NSW: Best New List, The Tony Hitchin Award: Berowra Waters Inn, Berowra Waters Best Regional List: Pilu at Freshwater, Freshwater Best Food and Wine Matching: Marque, Surry Hills Best International Hotel Restaurant List: Glass Brasserie, Sydney Best Club List: Royal Sydney Yacht Squadron, Kirribilli State Winner NSW: Rockpool, Sydney Hall of Fame: Aria, Sydney (National Winner 2003) Hall of Fame: Forty One, Sydney (National Winner 1998) VIC: Sommelier of the Year, Judy Hirst Award: Lincoln Riley, Taxi Dining Room, Melbourne Wine List of the Year: Taxi Dining Room, Melbourne Best Restaurant List: Taxi Dining Room, Melbourne Best Wine Bar List: The Melbourne Supper Club, Melbourne Best Country Restaurant List: Lake House, Daylesford Best Pub Restaurant List: Healesville Hotel, Healesville Best Café/Brasserie List: Bistro Thierry, Toorak State Winner VIC: Taxi Dining Room, Melbourne Hall of Fame: Asiana, Melbourne (National Winner 2004) Hall of Fame: Circa, The Prince, Melbourne (National Winner 2001) Hall of Fame: Syracuse Wine Bar & Restaurant, Melbourne (National Winner 1999) Hall of Fame: Walter's Wine Bar, Melbourne (National Winner 1996) SA : Best Small List: Fino, McLaren Vale State Winner SA: Appellation, Barossa Valley, WA: State Winner WA: Must Winebar, Perth Hall of Fame: Friends, Perth (State Winner WA three times) QLD: State Winner QLD: Isis Brasserie, Brisbane ACT: State Winner ACT: The Ginger Room, Canberra TAS: State Winner TAS: The Terrace Restaurant, Launceston JUDGING CRITERIA / PRIZES The judging criteria for Australia’s Wine List of the Year consists of five parts: content, balance, pricing, suitability and presentation, with the quality of wines on the list being key to success. State and Category winners are presented with engraved champagne coolers and framed Award Certificates. The winner of the Wine List of the Year will receive a return trip to Europe for two with the opportunity to visit some of the world’s most famous wine and spirit houses. http://www.bestvenues.com.au/News/award_winning_wine/default.aspx The Glenella Guesthouse and Fine Dining Restaurant has been refurbished recently (www.glenellabluemountainshotel.com.au/). We have fond memories of Glenella as we spent the first night of our honeymoon there and drank a bottle of Le Montrachet with a fabulous dinner. If you haven’t already been to Glenella, this is a great opportunity to visit. Not only is the guesthouse beautiful and the food fabulous, one never tires of visiting this part of the Blue Mountains. Menu is as follows: On Arrival House-baked bread, truffle butter & beetroot and Jannei Goat’s curd 2006 Lerida Estate Sparkling Brut Rosé Course 1 Salt & Pepper squid with wasabi raspberries 2008 Lerida Estate Pinot Rosé Course 2 Red spot whiting, roma tomato, olives and fresh basil 2007 Lerida Estate Chardonnay Course 3 Veal sweetbreads, celeriac mash, mustard aioli and baby herbs 2008 Lerida Estate Pinot Gris Course 4 Corn fed duck breast, hazelnut salad and rhubarb compote 2007 Lerida Estate Pinot Noir Course 5 Corned grain fed beef, witlof, pickled eschallot and chat potatoes 2007 Lerida Estate Merlot Cabernet Franc (pre-release preview) Palate Cleanser Grapefruit & Chardonnay Sorbet Dessert Spiced pear tart with dark chocolate gelato 2008 Lerida Estate Botrytis Pinot Gris Cost: $125 per head http://www.bestvenues.com.au/News/wine_dinner_canberra/default.aspx 13 Jan 09 - Neil Perry and his business partners, Trish Richards and David Doyle, have opened their latest restaurant in Sydney, Spice Temple. Located in the sub-basement of the heritage-listed Art Deco City Mutual Building at 10 Bligh Street Sydney, Spice Temple is a modern Chinese restaurant, driven by a philosophy that incorporates the traditional values of the best possible service with a deep respect for the highest quality produce. This philosophy is complemented by Spice Temple’s commitment to being at the forefront of visionary restaurant design. Expertly designed by leading Australian architects, Bates Smart, Spice Temple is tucked-away in the building’s basement and entered via a discreet doorway. The dining room is warm and dramatically lit and while there is little reference to Asia in the architecture, the space is intimate, relaxed and sexy, with subtle influences of the exotic street hawker food markets in China. Neil says, “The solid foundation of respect for the history and authenticity of our design and dishes were further developed on recent travels through China. Our menu pays homage to and draws inspiration from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang.” Seasoned with an unmistakable Chinese flavour, Spice Temple’s unique and truly special dishes are driven by a long fostered passion for Asian cuisine and will delight the senses with their contrasting tastes and textures. While Spice Temple’s food is designed for the shared table, so too is the wine list with an interesting and exciting selection of exactly 100 Australian and imported wines. Why exactly 100 wines? To force Spice Temple’s list to be the best possible match for its extraordinary Asian food. Every wine has a reason to be on this list and when a new wine arrives, another leaves. Many of the wines can be had not only by the full bottle, but also by the glass and by the half-bottle. This allows customers to mix and match the wine and food selections and discover for themselves the pleasure of finding exciting combinations. Every detail at Spice Temple has been meticulously planned including the music, which has been specially compiled by Anton Monsted, Baz Luhrmann’s Music Supervisor on ‘Australia’, ‘Moulin Rouge’ and ‘William Shakespeare’s Romeo + Juliet’. While Neil will oversee the kitchen and restaurant at Spice Temple, he has assembled an experienced team of people to manage the day-to-day operations; Restaurant Manager Baci Moore (ex Longrain, Tetsuya’s, Nobu London and Fish Café at the MCA) and Head Chef Andy Evans (ex XO and Rockpool Sydney). “With the dusty aromas of dried spice and the intensity of chillies – dried, fresh, salted, pickled, brined and fermented – Spice Temple’s food is cooked to excite, yet the balance and harmony is never lost. This is the cornerstone of truly beautiful Asian cooking,” says Neil. Spice Temple is open for lunch Monday to Friday and dinner Monday to Saturday. For enquiries and bookings call 02 8078 1888 or visit www.rockpool.com. http://www.bestvenues.com.au/News/cocktail_party_venue_sydney/default.aspx Celebrity Chef and internationally respected restaurateur Jimmy Shu plans to use Tropical North Queensland’s fresh produce in the new Hanuman restaurant to be launched in the Hilton Cairns early in 2009. “Authenticity in food is very important to me - whether it’s the perfect level of spice or the perfect glazed bowl in which to serve a particular dish – and part of that authenticity for a local restaurant is utilising the surrounding network of local suppliers,” Mr Shu said. As the third Hanuman restaurant to open in Australia, the Cairns venue promises diners an authentic Thai, Nonya (Malaysian and Chinese) and Tamil (south Indian) experience. The Hanuman Cairns menu will include the signature Hanuman oysters, which are bathed in Thai flavours such as lime, chilli and basil, and flash grilled. There’s also silky butter chicken, red duck curry, and meen moolie – a subtle dish of barramundi fillet with turmeric, curry leaf and coconut. More information: Lisa Minikas +61 7 4052 6753 lisa.minikas@hilton.com Media contact: Pip Miller +61 7 4032 4400 pip@pipmillerpr.com.au http://www.bestvenues.com.au/News/Queensland-Fresh-Produce-in-Hanuman-Restaurant/default.aspx Best Luxury Accommodation (100 rooms and over): The Observatory Hotel, Sydney. Accommodation at this swish hotel, which celebrated its 15th anniversary in 2008, runs from deluxe rooms to executive suites with marble bathrooms. 2007 winner and Winners' Circle member: Lilianfels Blue Mountains Resort & Spa, NSW. * Best Luxury Accommodation (under 100 rooms): The Richardson Hotel, Perth, WA. This contemporary hotel, with 74 guestrooms and suites, was designed by London architect Terry Farrell. This was a new category for 2008-09. * Best Resort Accommodation (100 rooms and over): Cable Beach Club Resort, Broome, WA. The brainchild of Alistair McAlpine -- the original contract was signed on the back of a beer coaster -- the resort has just celebrated its 20th birthday. 2007 winner: Cable Beach Club Resort. * Best Resort Accommodation (under 100 rooms): The Byron at Byron Resort & Spa, Byron Bay, NSW. This relaxed resort, set on rainforest neighbouring Tallow Beach, offers 92 one-bedroom suites, some with spas. This was a new category for 2008-09. * Best Value Accommodation: Vibe Savoy Hotel, Melbourne. Located in a grand 1929 art deco building near bustling Collins Street, this pennywise hotel offers an exciting blend of old and new. 2007 winner: Vibe Savoy Hotel. * Best Hosted Accommodation: Crystal Creek Meadows Luxury Cottages & Spa Retreat, Kangaroo Valley, NSW. This rural spa retreat south of Sydney offers pampering spa treatments in four cottages scattered across the 6.5ha rural property. 2007 winner: Kims Beach Hideaway, Toowoon Bay, NSW. * Best Lodge Accommodation: The Lodge at Tarraleah, Tasmania. Built in the 1930s, the lodge, set on a Highland plateau, still retains much of its art deco feel but has been glamorously updated. 2007 winner: The Lodge at Tarraleah. * Best Family-Focused Tourism: Kingfisher Bay Resort, Fraser Island, Queensland. A magnet for families, this eco-friendly resort has four swimming pools, playground, child-friendly eateries and child-minding facilities. 2007 winner: Sydney Wildlife World,NSW. * Best Eco-Wilderness Experience: Bay of Fires Walk, Tasmania. This four-day nature walk through spectacular Mt William National Park ends at the gorgeous Bay of Fires Lodge, where swimming and kayaking add to the adventure. 2007 winner: Bay of Fires Walk. * Best Adventure Tour Operator: Peregrine Adventures. One of the few operators in the world to specialise in tours to ice-bound destinations such as Antarctica. 2007 winner and Winners' Circle member: Balloon Aloft, Hunter Valley, NSW. * Best Indigenous Tourism Experience: Tjapukai Aboriginal Cultural Park, Cairns, Queensland. This popular complex, just 15 minutes from Cairns, includes dancing, cultural displays and a camp where visitors can try their hand at traditional activities. 2007 winner and Winners' Circle member: Anangu Waai! Uluru, NT. * Best Heritage Tourism: Port Arthur Historic Site, Tasmania. This historic area, one of Australia's most chilling and sacred grounds, has a unique place in the public imagination. 2007 winner: Australian War Memorial, Canberra. * Best Food Experience: Stillwater Restaurant and the Mill Providore, Launceston, Tasmania. Opened beside the beautiful Tamar River in 2000, Stillwater has grown into one of Australia's favourite food destinations. 2007 winner: Stillwater Restaurant and the MillProvidore. * Best Winery Restaurant: The Restaurant at Voyager Estate, Margaret River, WA. Fine West Australian produce prepared by chef Nigel Harvey is served in an opulent dining room complete with chandeliers and old-world furnishings. 2007 winner: The Restaurant at Voyager Estate. * Best Destination Spa: Salus Spa, The Lake House, Daylesford, Victoria. This state-of-the-art spa overlooks waterfall-fed streams, with nine treatment areas over three levels, including treehouse-style cabins with Japanese tubs. 2007 winner and Winners' Circle member: Mineral Spa, Pepper Springs Retreat, Hepburn Springs, Victoria. * Best Innovative Tourism Experience: Sydney Seaplanes Fly & Dine Experiences, NSW. This Rose Bay-based operator serves up a bird's-eye view of the coast before dropping off guests for an indulgent lunch at a choice of restaurants. 2007 winner: Sydney Seaplanes Fly & Dine Experiences. * Best Tour Operator: Abercrombie & Kent. A&K, which started life in 1962 offering exclusive African safaris, has since spread its wings with 60 offices around the world. Super-stylish travel experiences are offered across the seven continents. 2007 winner: Maeve O'Meara Gourmet Safaris. * Qantas Frequent Flyer Partner: Emporium Hotel, Brisbane. The Emporium, which opened in June 2007, offers luxury accommodation in the heart of the Queensland capital. No doubt its 24-hour business centre was a big vote winner in this special category, which was nominated and voted for by Qantas frequent flyers. 2007 winner: Sea Temple Resort & Spa, Palm Cove, Queensland http://www.bestvenues.com.au/News/best_hotels/default.aspx With floor-to-ceiling views over 50 acres of cabernet grapes to the Great Dividing Range, the Stones of the Yarra Valley restaurant has developed an outstanding reputation for its eclectic menu, extensive regional wine list and impeccable service. To complement our restaurant, we are delighted to announce the opening of the Stones Mezze Wine Bar. Located at the entrance to our historic barn, the Mezze Wine Bar is the perfect place for visitors to while away an afternoon whilst sampling a lighter mezze-style menu and a glass of the Yarra Valley's finest. A selection of books, newspapers and great coffee is available, so whether it's a quick stopover or a long relaxed afternoon you're after, don't miss the Mezze Wine Bar, new to Stones of the Yarra Valley. For further information please contact david@stonesoftheyarravalley.com http://www.bestvenues.com.au/News/historic_house_functions/default.aspx In an Australian first, TAFE NSW – Northern Sydney Institute’s Sydney Wine Academy will deliver the Wine and Spirit Education Trust (WSET®) Level 2 Professional Spirits Certificate, an essential qualification for those interested in spirits and liqueurs in 2009. The Academy is Australia’s leading WSET® approved program provider and the Professional Spirits Program is designed to give a comprehensive level of focused product knowledge on spirits and liqueurs to those working in the hospitality sector. The factors that impact on the character and quality of spirits are explored in this program, and students will study production methods and the importance of branding and spirits in the marketplace. Each class is enhanced with a tasting that includes the benchmark spirits discussed in the lecture. “The course recognises and responds to the growth in specialist spirits,” says Course Director, Clive Hartley. “Sommeliers, importers, manufacturers, retailers and consumers will benefit from this specialist course.” Evening courses will commence 3 March 2009 from 6.30 pm to 8.30 pm over seven weeks to meet the needs of busy industry professionals. For those seeking a comprehensive qualification, the Academy offers the (WSET®) Professional Certificate in Spirits (day course) within the TAFE NSW Certificate III in Hospitality Specialist Bar Course. On successful completion, students receive a Certificate III in Hospitality and the (WSET®) Professional Certificate in Spirits. Enrolments for the dual qualification will take place at TAFE NSW – Northern Sydney Institute’s Ryde College on Friday 30 January between 1 and 7pm. For more information on how TAFE NSW – Northern Sydney Institute (NSI) can help progress your career, please visit www.itsyourdecision.com.au or call 131 674. http://www.bestvenues.com.au/News/Sydney-Wine-Academy-to-deliver-a-Spirit-Course/default.aspx The brain child of Jodie Macaulay, owner of popular Fortitude Valley cookware and homeware retailer Taste , the wine and cooking club is designed for those with a love for cooking who also want to learn and share cooking tips. "I wanted to create a relaxed and fun concept that brings like-minded people together and celebrates our passion for creative cooking," Ms Macaulay said. "It's not a cooking class and it's not targeted at either amateurs or professionals, it's just for those who want to share their favourite recipes, pick up some hot tips and have plenty of laughs along the way." The unique concept will be based on a different cooking theme each month and will see participants in groups of 10 to 20 bring pre-made home-cooked meals featuring a unique ingredient which they will share their recipe for with the rest of their group members. http://www.bestvenues.com.au/News/cooking_school_brisbane/default.aspx Goldfish, the brainchild of Ben Walsh and Dan Rice have created a venue where the focus is not so much on the bar but on the experience the consumer will have when they are in the venue. The attention to detail in the venue is unparallel, from the quality of the food and drinks, the owners working the floor alongside staff to the beautiful décor including a unique black reflective ceiling made from plastic and installed at over 90 degrees to ensure the venue has sublime acoustics. http://www.bestvenues.com.au/News/kings_cross_cocktail_party/default.aspx ydney’s leading group of restaurants and venues, Dockside Group, has again dominated the 2008 Australian Bridal Industry Academy (ABIA) Awards. At a glittering function attended by over 150 wedding industry professionals at Waterview Sydney Olympic Park, Dockside Group’s WatersEdge Restaurant entered the ABIA Hall of Fame and Theodore Drivas, Principal Partner of the Dockside Group was named first ever ABIA Ambassador. L’Aqua, WatersEdge, Dockside, Star Room and Waterfront were all Finalists in a swathe of categories and the 2008 NSW ABIA was awarded to L’Aqua for ‘Reception Centre’ and WatersEdge for ‘Restaurant Reception’. These awards were on the back of the recent announcement as the inaugural National Winner of the ABIA Designer of Dreams for the categories of ‘Restaurant Reception’, ‘Function Coordinator’ and ‘In-house Advisor’. After winning for twelve consecutive years, Theodore Drivas said “I am honoured to be named ABIA Ambassador and keen to continue to support the industry and further the quality and innovation standards in delivering weddings in Sydney.” From successfully converting WatersEdge at Pier 1 from an a la carte restaurant to Sydney’s premium wedding venue in 1997, the Dockside Group and Theodore in particular, has been instrumental in building an unique Wedding specialist team within Dockside Group’s water front venues – WatersEdge, Waterfront, Wolfies and Italian Village at the Rocks and Dockside, L’Aqua and Star Room at Darling Harbour. Dockside Group has won 27 ABIA awards and their nine wedding specialists have over 70 combined years experience in delivering magical weddings. Wedding Manager, Sally Dolman, and her team of specialists create the perfect match for brides-to-be with sparkling harbour views and fine attention to detail. Dockside venues can deliver contemporary or traditional dinner receptions, intimate cocktail receptions or relaxed luncheons matched with the perfect atmosphere and an exquisite, restaurant quality menu for anywhere between 20 – 600 guests. For media enquiries and images: please contact Maree Reason-Cain, C4 Marketing & Communications on +61 (0)438 730 752 or email maree@c4marketing.com.au For wedding and venue enquiries: please contact Dockside Group on +6 http://www.bestvenues.com.au/News/wedding_caterer/default.aspx Sean Connolly, executive chef and restaurateur of Sydney’s Astral and Sean's Kitchen (StarCity), has taken out the chef category in GQ Australia's annual Men of the Year awards held at The Ivy. Click here to find out more! Connolly was singled out by the readers of GQ Australia magazine, who voted in record numbers for this year's awards. The nominees in the Chef category came from around the country: Mark Best (Marque, Sydney), Dan Hunter (The Royal Mail, Dunkeld), Frank Camorra (MoVida, Melbourne), Ben Shewry (Attica, Ripponlea), and Andrew McConnell (Three, One, Two, Melbourne). All nominees were chosen for their contribution to Australian “culture, society and the national psyche.” “Fine dining reached new heights in Australia in 2008,” editor of GQ Australia Nick Smith said. “The chefs category was hotly contested and had the most interest from readers.” Connolly was suitably awestruck: “It was surreal sharing accolades with rock gods, movie stars and Olympic Champions, but I know the guys in the kitchen will bring me back down to earth tomorrow.” Connolly certainly looked the part, wearing a strictly tailored grey pinstripe suit and skinny black tie by fellow award winner Arthur Galan, who was named Designer of the Year. http://www.bestvenues.com.au/News/award_winning_celebrity_chef_sydney/default.aspx Cable Beach Club Resort will end 2008 with another two award titles to add to its list of impressive credentials after winning Best Luxury Accommodation and Best Tourism Marketing at the 2008 WA Tourism Council Awards Gala Dinner. The prestigious awards night held on Saturday 29th November at the Burswood Entertainment Complex Grand Ballroom, is recognised as the WA tourism industries major annual event. Winning the Tourism Marketing category acknowledges excellence in tourism marketing activity that fosters a greater awareness of a region and product. Winning the Luxury Accommodation category acknowledges luxury resorts, with a focus on both the facilities and services that enhance the tourism experience. The resort already holds a list of National and State award titles in 2007 and 2008 and is honoured to be able to add its newest award title of Luxury Accommodation and Tourism Marketing to its credentials. General Manager of Cable Beach Club Resort, Ron Sedon, was thrilled to be recognised for the Resorts efforts in tourism marketing as well as the unique and luxurious range of services and facilities on offer. "Winning these awards is a great testament to the team's effort at Cable Beach Club as well as the continual commitment from the owners of the property to provide a unique resort experience for guests staying at the only property in Broome overlooking the beautiful Cable Beach.” Cable Beach Club Resort is the only Resort in Broome overlooking the legendary Cable Beach and provides a diverse range of café, bar and restaurant facilities for guests. A variety of accommodation options at Cable Beach Club Resort includes Studios overlooking Garden, Pool or Ocean Views, classic Broome style Bungalows, Villas complete with personal butlers as well as the Resort’s flagship accommodation being the Colonial and Asian styled Suites. This summer guests can stay at the award winning resort and save 50% off luxury rooms, including return Broome airport transfers (*Conditions Apply). Please visit www.cablebeachclub.com for more information http://www.bestvenues.com.au/News/broome_function/default.aspx Mirvac Hotels & Resorts will take over the Kiama Blue hotel from 1st December 2008, when it will be rebranded under the group’s Sebel brand. To be known as The Sebel Harbourside Kiama, the resort will join Mirvac’s portfolio of 42 managed hotels and resorts. Overlooking Kiama Harbour, this stylish 4.5 star resort reflects both the modern and the historic aspects of Kiama. By combining the beautifully restored 1889 heritage-listed bluestone Infants’ School building as a conference and meeting centre, with a sleek resort building of contemporary waterfront accommodation and a brasserie restaurant & bar, the resort is the perfect year-round holiday, recreational and event getaway. The Sebel Harbourside Kiama comprises 88 beautifully detailed guestrooms over 3 levels; 77 king guestrooms, 8 two bedroom, fully self contained apartments and 3 disability guestrooms, all apartments offer a delightful choice of ocean, garden or town views. The two bedroom apartments have huge entertainment balconies, full kitchens and a dining area and all apartments offer kitchen facilities, including a microwave. http://www.bestvenues.com.au/News/hotels_kiama/default.aspx After only three years in the spotlight and with numerous awards to their name, Queensland’s Best Steak Restaurant 2008 and this Gold Coast favourite, has a new look. With the fit out similar to what you would expect to find in a fine dining North American steakhouse, Moo Moo’s new look epitomizes exactly what Moo Moo is about - premium quality. A recent research trip to America saw owners Steven & Autumn Adams visit numerous first class steakhouses and they returned with a multitude of ideas to transform their restaurant. This fine establishment is now sporting a new entrance, new lights and more natural stone features. The addition of real cow hide further reinforces the Moo Moo specialty and diners will now enjoy relaxing over that long lunch or dinner in custom made luxurious leather armchairs partnered with solid wood tables that feature matching leather inserts. Owner Steven Adams is delighted with his new look restaurant and although the restaurant was only three and a half years old, says the changes were necessary for continued growth. “The restaurant has come a long way since opening in 2005. We’ve won a large amount of awards and risen to being one of Queensland’s Best Restaurants,” he said. “We are not afraid to reinvest back into the business and over the past couple of years we have made some small cosmetic changes. The latest major changes are part of our aim to take the restaurant to the next level and give customers the best experience visually as well as through our quality food and service,” said Steven. Moo Moo is renowned for sourcing and delivering the best quality steak in the region including being the only licensed restaurant in Australia serving Master Kobe Beef. Superior quality food and service has resulted in multiple awards including three successive wins as Gold Coast Best Steak Restaurant 2006, 2007 and 2008, Gold Coast’s Best Restaurant 2007, Queensland’s Best Informal Dining Restaurant and the title of Queensland’s Best Steak Restaurant 2008. For more information on Moo Moo The Wine Bar + Grill please visit www.moomoorestaurant.com. http://www.bestvenues.com.au/News/cocktail_party_gold_coast/default.aspx This season our GRAND PRIZE is worth $10,000 and is your choice of either 1 year’s supply of petrol, 1 year’s supply of groceries, or a lifestyle makeover for you and your home! Plus win instant prizes, including French Champagne, spa treatments, luxury accommodation, show tickets, shopping sprees and a trip for two to a Mirvac hotel or resort in Port Douglas or Auckland, inclusive of airfares and accommodation! Just book and hold your residential event at any Mirvac Hotel & Resorts in New South Wales between 1 September 08 and 30 April 09 and based on the revenue spend* you will receive 1 of these fantastic prizes, PLUS multiple entries in the GRAND PRIZE DRAW! http://www.bestvenues.com.au/News/conference_specials/default.aspx Air France, continuing a tradition to profile leading French chefs worldwide, has partnered with Bilson’s to bring to Australia Alain Solivérès the Executive Chef at the famous Michelin star Parisian restaurant Taillevent*. Solivérès will be guest chef at Bilson’s from 13-17 January 2009 and a guest of the Radisson Plaza Hotel, 27 O’Connell Street, Sydney. The three hat restaurant is situated in light filled, elegant space on the same level as the Radisson’s foyer. (A package accommodation – dining is available) Bilson’s will be open for lunch and dinner for the week of Solivérès visit. Each service will have an 8 – 10 course degustation menu (no other menu available) and will cost $185 per person excluding wine (approx $260 including wines). At the same time Solivérès will also be providing a selection of recipes from L’Angle du Faubourg (the brasserie associated with Taillevent) to be featured at Tony Bilson’s Number One Wine Bar & Bistro, 1 Alfred Street, Sydney. A native of Montpellier, Solivérès has a remarkable pedigree. He arrived at Taillevent in 2002 after nine years at Les Elysées du Vernet in Paris. Prior to that, he worked at the Negresco Hotel, l’Oustau de Baumanière, Lucas Carton, and Louis XV. He trained under Maximin, Thulier, Senderens and Ducasse. ‘Perhaps the most traditional of all Paris luxury restaurants, this grande dame basks in newfound freshness under brilliant chef Alain Solivérès, who draws inspiration from the Basque country, Bordeaux and Languedoc for his daily-changing menu’ advises Fodors, an internationally renowned restaurant and travel guide. France Magazine says that when you eat at Taillevent you get the feeling you’ve joined a very special club. Tony Bilson agrees, saying that Solivérès will feel quite at home in the elegance of the Bilson’s dining room, and that his staff is looking forward to working with him. ‘Alain carries admirably the flavours of traditional French cuisine into his lusty but refined dishes. He absolutely compliments what I have set out to achieve for Australian diners. Here is a first class opportunity for Sydney gourmands to sample the cuisine of one of the new great chefs of French cuisine at Australian prices.’ Solivérès is a star amongst the new generation of chefs in France. His stellar career included a stint as sous-chef to Alain Ducasse at the 3 star LOUIS XV in Monaco. However the most revered of French food reviewers see his years of teasing new depth from southern French dishes at Les Elysées du Vernet as reason the Vrinat family asked him to run the kitchens of Taillevent. For further media information and pics contact Rea Francis info@rfmedia.com.au (02) 96608000 For Solivérès week bookings call Bilson’s (02) 82140496, email info@bilsons.com.au or visit www.bilsons.com.au http://www.bestvenues.com.au/News/michelin_star_sydney/default.aspx Horizons Restaurant at Sheraton Mirage Resort & Spa Gold Coast is pleased to announce its having a change of face in 2009. Due to the increased demand from locals for a beachside special event and wedding venue and the continuing trend to move away from the more formal a la carte dining experience, Horizons will be changing focus from an operating restaurant to a unique venue available for private use. Saturday 31 January 2009 will be the final night of operation as a traditional restaurant so we hope those guests who have loyally patronised the restaurant over the last 21 years, will make one final visit before the closure. To book Horizons for your next private event or to receive a proposal, contact the Catering and Conventions Department on 07 5591 1488 http://www.bestvenues.com.au/News/gold_coast_cocktail_party/default.aspx Sails Restaurant and Function Centre, on the beach at Redcliffe, just 25 minutes from Brisbane, has released its new menu to coincide with the Christmas entertaining season. The beautiful foreshore restaurant and function centre which recently welcomed their new Executive Chef, Toddi Bragason, has just released its new menu, specially designed to offer the delectable tastes of Australian alfresco cuisine expected in this seaside location. The all day dining menu, which offers a selection of fresh and char-grilled seafood, flavoursome pastas and delicious salads, is simple, tasty, stylish and affordable, saving the spectacular for the evenings. The dinner menu, on the other hand is a work of great art and a complement to the new Executive Chef. With selections such as these Sails will be sought after for its food as well as its terrific oceanfront outlook. Braised pandan wrapped pork belly topped with seared scallops on wok charred bok choy & Asian greens surrounded by pan jus Crispy skinned fish on roasted butternut pumpkin and macadamia crumble with capsicum jam And desserts including: Pistachio biscotti crusted White Chocolate Cheesecake with strawberry salad Tiramisu affogato, Traditional style tiramisu served with vanilla bean ice cream and a short black to either drink or pour over the tiramisu for something a little bit more special Toddi Bragason, the new Executive Chef at Sails, is recognised for his experience in European, Asian and modern Australian cuisine preparation. He has worked throughout the world providing culinary expertise as an Executive Chef to a wide variety of restaurants, cruise ships and four and five star resorts. Toddi is renowned for his passion in menu creation and his expertise in a-la-carte and fine dining food preparation. Sails has also revamped their breakfast menu to offer a selection of modern and traditional breakfast choices, with a twist of originality. The breakfast menu is sure to impress with its simple, yet sensational offerings. Sails Restaurant and Function Centre reopened in March 2008 following a $2 Million renovation of its spectacular art deco oceanfront building. It now offers elegant casual dining at the Main Restaurant, tapas and cocktails at the 153 Bar, and superb function facilities overlooking the beauty of Moreton Bay and the surrounding parklands. Sails welcomes the media to review its recently upgraded facilities, and delectable new menus. Please find the new menus attached. We have a selection of images available upon request. For more information please contact Rebecca Wilson, Marketing Angels Ph 0408006176 E: rebeccawilson@marketingangels.com.au http://www.bestvenues.com.au/News/brisbane_cocktail_party/default.aspx From chic new digs in New York to a luxe lodge in Bhutan or an exotic resort in Qatar, you’ll be simply blown away by this year’s collection. Here they are, Gourmet Traveller's favourite new hotels in the world. Your room awaits. * The Nam Hai, Vietnam * Hôtel Le Bellechasse, France * Hyatt on the Bund, China * Tigerlily, UK * Bauer Palladio Hotel & Spa, Italy * Kayumanis Nanjing, China * The Peninsula Tokyo, Japan * Emporium Hotel, Australia * Haymarket Hotel, UK * Karma Kandara, Indonesia * Awasi, Chile * Six Columbus, US * Qualia, Australia * Jia Shanghai, China * Royal Camp – Mool Sagar, India * The Palace The Old Town, UAE * Palacio Duhau Park Hyatt Buenos Aires, Argentina * The Bowery Hotel, US * Six Senses Hideaway Yao Noi, Thailand * Hôtel Keppler, France * Amankora Bumthang, Bhutan * Banyan Tree Desert Resort & Spa, Bahrain * Shangri-La Hotel Qaryat Al Beri, UAE * Sharq Village & Spa, Qatar * The Chedi Milan, Italy * Four Seasons Resort Koh Samui, Thailand http://www.bestvenues.com.au/News/gourmet-traveller-new-hotels-2008/default.aspx Best Venues offers a vast selection of the private dining rooms in Sydney, Melbourne, Brisbane, Perth and regional areas all around Australia. From an intimate luncheon setting in a rainforest to a Dom Perignon room at an award-winning city restaurant, de Groots Media have many unique, elegant and entertaining ideas to make your next function an event to remember. We are always making sure we supply the best of what Australia has to offer so last month, in the e-monthly newsletter, we asked our members to name their favourite private dining rooms – drum roll for the results!! Here’s what we found: <b>NSW</b> <b><a href="http://www.bestvenues.com.au/Venue/establishment/default.aspx ">* Est- Sydney </b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/cafesydney/default.aspx ">* Cafe Sydney, Sydney </b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/NSW-Sydney-mahjongroom.aspx ">* Mah Jong Room- Surry Hills</b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/NSW-Sydney-quay.aspx ">* Quay Restaurant- Sydney </b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/beppis/default.aspx">* The Wine Cellar Room at Beppi's- East Sydney </b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/NSW-Sydney-labrasserie.aspx">* La Brasserie, Darlinghurst</b></a> <b><br><a href="http://www.bestvenues.com.au/Venue/sailslavenderbay/default.aspx">* Sails on Lavender Bay, Sydney</b></a> <b><br><a href="http://www.bestvenues.com.au/Venue/Verandah/default.aspx">* Verde Restaurant and Bar, East Sydney</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/civichotel/default.aspx">* Civic Hotel, Sydney</b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/NSW-Sydney-cafesydney.aspx ">* Astral, Star City Casino, Sydney</b></a><br> <b><a href="http://www.thesardineroom.com.au/">* The Sardine Room, Potts Point </b></a><br> <b>VIC</b> <b><a href=" http://www.bestvenues.com.au/Venue/thepoint/default.aspx">* The Cellar Room at The Point, Albert Park.</b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/VIC-Melbourne-attica.aspx ">* Attica at Ripponlea, Melbourne</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/vuedemonde/default.aspx">* Krug Room at Vue de Monde, Melbourne</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/crownevents/default.aspx ">* Silks Restaurant at Crown Casino, Melbourne</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/comme/default.aspx">* Comme Restaurant, Melbourne </b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/VIC-Melbourne-sailsonthebay.aspx">* Sails at Elwood, Melbourne</b></a><br> <b><a href="http://www.bestrestaurants.com.au/restaurants/VIC-Melbourne-oneeleven.aspx">* Hotel Windsor, Melbourne</b></a><br> <b>SA</b> <b><a href="http://www.bestvenues.com.au/Venue/starofgreece/default.aspx">* Star of Greece, Adelaide</b></a><br> <b><a href="http://www.lenzerheide.com.au/1.html">* Lenzerheide, Adelaide</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/apothecary/default.aspx">* Apothecary 1878</b></a><br> <b><a href=" http://www.brisbaneclub.com.au/"> * Underground Wine Cellar in The Brisbane Club, Adelaide</b></a><br> <b>* The Elephant and Castle Hotel, Adelaide</b></a><br> <b>WA</b> <b><a href=" http://www.bestrestaurants.com.au/restaurants/WA-Perth-1907barandrestaurant.aspx ">* 1907, Perth</b></a><br> <b>* Must Winebar, Perth</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/must/default.aspx">* Must Winebar, Highgate </b></a><br> <b>QLD</b> <b><a href="http://www.bestvenues.com.au/Venue/spirithouse/default.aspx">* The Spirit House, Brisbane</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/Customs-House/default.aspx">* Customs House, Brisbane</b></a><br> <b><a href=" http://www.bestvenues.com.au/Venue/TheAngkasa/default.aspx">* The Angkasa, Coolum Beach</b></a><br> <b><a href="http://www.bestvenues.com.au/Venue/qualia/default.aspx">* Qualia, Hamilton Island</b></a> http://www.bestvenues.com.au/News/best_private_dining_rooms/default.aspx After only three years in the spotlight and with numerous awards to their name, Queensland’s Best Steak Restaurant 2008 and this Gold Coast favourite, has a new look. With the fit out similar to what you would expect to find in a fine dining North American steakhouse, Moo Moo’s new look epitomizes exactly what Moo Moo is about - premium quality. A recent research trip to America saw owners Steven & Autumn Adams visit numerous first class steakhouses and they returned with a multitude of ideas to transform their restaurant. This fine establishment is now sporting a new entrance, new lights and more natural stone features. The addition of real cow hide further reinforces the Moo Moo specialty and diners will now enjoy relaxing over that long lunch or dinner in custom made luxurious leather armchairs partnered with solid wood tables that feature matching leather inserts. Owner Steven Adams is delighted with his new look restaurant and although the restaurant was only three and a half years old, says the changes were necessary for continued growth. Moo Moo is renowned for sourcing and delivering the best quality steak in the region including being the only licensed restaurant in Australia serving Master Kobe Beef. Superior quality food and service has resulted in multiple awards including three successive wins as Gold Coast Best Steak Restaurant 2006, 2007 and 2008, Gold Coast’s Best Restaurant 2007, Queensland’s Best Informal Dining Restaurant and the title of Queensland’s Best Steak Restaurant 2008. For more information on Moo Moo The Wine Bar + Grill please send visit http://www.bestvenues.com.au/Venue/moomoo/default.aspx and send an enquiry. http://www.bestvenues.com.au/News/birthday_party_surfers_paradise/default.aspx Sofitel Werribee Park Mansion Hotel & Spa named ‘Best Restaurant (Accommodation)’ in the 2008 Australian Hotels Association’s State Awards For Excellence. These prestigious Awards salute the hotel industry’s leading operators, businesses and individuals. They give the industry an essential boost, reinforcing the enormous value of hotels to the community, highlighting the great experiences on offer across the state and recognising the hard work of Victoria’s hotel operators. Sofitel Werribee Park Mansion Hotel & Spa’s General Manager, John Dickson accepted the award on Monday 10 November at the Crown Palladium Ballroom and was delighted with the hotel’s win. “This Award is a great honour and a true reflection of the hard work and dedication by Executive Chef Martin Horsley, Restaurant Manager Sam Pigeault and the entire Joseph’s team. “Martin’s appointment as Executive Chef in February 2008, his commitment to presenting an innovative and produce-driven menu and the team’s dedication to training and improving customer service have put Joseph’s Restaurant back on the map,” said John. Just over 20 minutes drive southwest of Melbourne, Sofitel Werribee Park Mansion Hotel & Spa offers 91 deluxe guestrooms to complement the elegant National Trust-classified building. There is also the superb LeSpa with indoor pool and offering an extensive range of indulgent body and beauty treatments, award-winning Joseph’s Restaurant & Bar, cosy library with fireplace, snooker room and tennis courts, and extensive conference and event facilities. For more information contact +61(03) 9731 4000 or visit www.mansionhotel.com.au. http://www.bestvenues.com.au/News/sofitel-award-excellence-state-werribee/default.aspx Multi award winning Event, Wedding and Exhibition Hire Company – Decorative Events won another award for Best Marquee at the Randwick Racecourse on Melbourne Cup Day last week. The marquee was themed in a Colonial-African style and embraced rich colours with a modern African landscape. Specialising in design, decorating, display, signage and set building DE is a great event company to consider for your next event. For more information visit the website http://www.decorativeevents.com.au/ http://www.bestvenues.com.au/News/best_marquee_events_company/default.aspx The Australian Hotels Association - Victoria 2008 State Awards for Excellence was held last night at the Palladium with Park Hyatt Melbourne awarded the prestigious Best Deluxe Accommodation 5 Star. The recognition for excellence comes just weeks after the hotel was selected as the only World’s Best Hotel in Melbourne for 2008/2009 by Forbes TRAVELER.com. This coveted awarded with strict selection criteria and judged by the worlds most distinguished board of travel experts lists only 400 World's Very Best Hotels & Resorts and Park Hyatt Melbourne is the only hotel listed for Melbourne. Melbourne’s leading luxury hotel also appeared in the Top 20 Australia/Pacific Hotels on the Conde Nast Traveler's 21st Annual Reader's Choice Awards. http://www.bestvenues.com.au/News/park hyatt melbourne/default.aspx Melbourne Australia, Thursday 13 November 2008. Crown is excited to announce that Gordon Ramsay’s Maze restaurant will open in Australia’s newest and most exciting hotel in February 2010. An agreement has been reached with Gordon Ramsay Holdings International to open Maze, one of London’s most popular and successful restaurant concepts, within Crown’s new, third hotel in early 2010. Crown’s Chief Executive Officer Mr David Courtney, who made the announcement, said: "We’re thrilled to announce the exciting news that Gordon Ramsay will open a Maze restaurant at Crown. Gordon Ramsay and Maze fit extremely well within the positioning of our new hotel as Maze has become renowned for being stylish, contemporary and providing an innovative food offer. Maze will be hugely popular and will be a major drawcard for local, interstate and international visitors. Bringing Gordon Ramsay and Maze to Melbourne further cements our strategy of bringing some of the world’s best dining experiences to Crown and Melbourne.” Should you require any further information about the Crown Entertainment Complex please contact Ann Peakock directly on 03 9292 4160. Ann Peacock General Manager - Public Relations Crown Entertainment Complex Level 6, 8 Whiteman Street Southbank 3006 Melbourne Australia Phone: +61 3 9292 7292 Mobile: +61 (0) 412 334 614 http://www.bestvenues.com.au/News/crown-melbourne-gordon-ramsay-maze/default.aspx Nobuyuki Matsuhisa – known to the world simply as “Nobu” – is the acclaimed and highly influential chef proprietor of Nobu, Matsuhisa and Ubon restaurants all over the globe, from Beverly Hills to New York City, London to Tokyo, Aspen to Milan, Las Vegas to Miami, as well as Melbourne. Nobu-san will be in Melbourne from Wednesday 12 November until Friday 14 November to host three events; a cooking demonstration and lunch on Wednesday 14 November, an exclusive Kaiseki-style dinner accompanied by premium sakes and the launch of Nobu Melbourne’s new weekly event, Friday night Apertivo. Events at Nobu Melbourne: Event: Cooking Demonstration and Lunch with Nobu Time: 11am Date: Wednesday 14 November Venue: Nobu, Crown Riverside Cost: $80.00 per person, including cooking demonstration, three course lunch and valet parking. Bookings: 03 9696 6566 Event: Kaiseki-style dinner accompanied by sake Time: 7pm Date: Thursday 15 November Venue: Nobu, Crown Riverside Cost: $190.00 per person, including Nobu signature cocktail on arrival, Sake tutorial, eight course meal Bookings: 03 9696 6566 Nobu will launch Nobu Melbourne’s new weekly Friday night Apertivo at a private invitation only event. To arrange a media invitation, please contact Tara Bishop on 03 9292 7281. At the cooking demonstration and lunch with Nobu on Wednesday 14 November, diners will learn about traditional Japanese cuisine while sipping a Sakura Sling cocktail on arrival. Guests will enjoy a three course meal including a sashimi trio, beef gyoza with sesame ponzu and Nobu’s world-famous black cod with miso. Dessert will feature a tasting plate of Champagne mousse, vanilla and raspberry crème brulee, green tea sponge and a black sesame parfait. The lunch will be accompanied by premium wines from T’Gallant as well a France’s Domaine Lafage Cote Sud. Guests will have the opportunity to have the prolific chef sign copies of his eponymously-named cookbooks, Nobu Now and Nobu West. Nobu’s Sake Dinner is the chance for guests to enjoy an exclusive eight course Kaiseki -style dinner with carefully selected sakes to match. A sake master will provide an explanation behind the pairing of different sakes with each succulent dish. For starters guests will enjoy scallop tiradito, whitefish sashimi with dried miso and sashimi salad with Matsuhisa dressing, matched with Onikoroshi “Demon Slayer” Junmai sake. Main course will be a king crab leg with Amazu ponzu teamed with Ongukushu 10 year old Sake as well as Nobu’s famed black cod with miso complemented by Nobu Original ‘Black Label’ Sake. In addition, guests will enjoy a beef fillet with wasabi pepper sauce and steamed vegetables with spicy Shiso salsa which will be served alongside Yukinohibiki (Symphony of Snow) Honjozo sake. For dessert, diners will take pleasure in Nobu’s dessert trio – Black sesame pannacotta, green tea sponge filled with créme brulee and white chocolate, Gen Mai Cha and chocolate mousse with fresh fruits accompanied by Hokusetsu plum wine. Nobu Melbourne’s Friday night Apertivo evenings will occur on an ongoing basis and will offer city workers and hotel guests alike the chance to enjoy relaxed Friday evening drinks accompanied by complimentary Apertivo such as Nobu’s famous black cod (New York-style), baby beef gyoza with goma ponzu and crispy oysters with creamy wasabi mayonnaise. To celebrate the launch of Apertivo, Nobu’s expert bartenders have created a signature cocktail list featuring such tempting and refreshing libations as the Plum Berry Sour made with Choya Plum wine, Grand Marnier, lemon juice, Cassis and a sour cherry garnish. Apertivo will occur every Friday night from 5pm- 7pm. Nobuyuki Matsuhisa will be available for interviews on November 12, 13 and 14, 2008. For more information, or to arrange an interview, please contact: Tara Bishop on 0422 003 549 or via email to tarab@crownmelbourne.com.au http://www.bestvenues.com.au/News/Nobu-Matsuhisa-Crown-Melbourne/default.aspx Chifley Potts Points ushers in an upsurge of vivid events with its four new function rooms, and the starry, open-air “Orion Terrace” overlooking Darlinghurst & Victoria St, Sydney. Make an impression this summer with your function or party in Sydney’s newest open-air venue . BONUS - Win an event for up to 100 colleagues or friends worth $10,000!! Enquire and enter now at the website. http://www.bestvenues.com.au/News/rooftop_function_sydney/default.aspx The Gold Coast's extravagantly luxurious Palazzo Versace (Queesland), Sydney's superbly positioned Shangri-La Hotel (New South Wales) and Melbourne's exquisite Crown Towers (Victoria) emerged as winners in a far-reaching search for the Top Three Hotels in Australia, New Zealand and the Pacific Islands. The Australian trio won the HotelClub Awards' premier accolade after some 70,000 consumers globally cast 120,000 votes. Announcing winners in front of 300 hundred hospitality industry representatives at Sydney's Entertainment Quarter on 10 September, Managing Director of HotelClub, Ms Chloe Lim, said that the awards captured consumer opinion on achievement of exceptional standards. "These awards are very much about voice-of-the-people and empowering consumer choice," she said. "For hoteliers they provide valuable insight into the feelings of consumers worldwide." As well as recognising the Top Three in Australia, New Zealand and the Pacific Islands, voters selected the Top Three in each State and Territory of Australia, the Top Four in New Zealand (two North and two South Island) and the Top Two in the Pacific Islands. Fiji's Westin Denarau Island Resort and French Polynesia's Pearl Beach Resort and Spa on Bora Bora island were the pick of the Pacific. In New Zealand, Auckland's Skycity and Wellington's InterContinental won North Island honours and Sofitel Queenstown Hotel & Spa and the Heritage Christchurch were the South Island's best. One of the most prestigious categories, the Best Service for Australia, New Zealand and the Pacific Islands, was won by the Outrigger on the Lagoon on Fiji's Coral Coast. The survey received support from WAYN.com (Where Are You Now?) with approximately 17,000 survey results collected through the popular travel and lifestyle social networking community. WAYN.com's global member base was able to interact with a dynamic Hotelclub profile which acted as a viral marketing arm for the campaign. 2008 HotelClub Awards - Winners Top 3 Hotels in Australia, New Zealand and Pacific Islands Palazzo Versace Gold Coast, Queensland Shangri-La Hotel Sydney, NSW Crown Towers Melbourne, Victoria Top 3 Hotels in NSW Shangri-La Hotel, Sydney Sydney, NSW Four Seasons Hotel Sydney Sydney, NSW Lilianfels Blue Mountains Hotel Blue Mountains, NSW Top Hotel in ACT Hyatt Hotel Canberra Canberra, ACT Top 3 Hotels in WA Hyatt Regency Perth Perth, WA Esplanade Hotel Fremantle Fremantle, WA Cable Beach Club Resort Broome, WA Top 3 Hotels in Victoria Crown Towers Melbourne, Victoria The Hotel Windsor Melbourne, Victoria Four Points by Sheraton Geelong Geelong, Victoria Top 3 Hotels in South Australia Stamford Grand Adelaide Adelaide Majestic Roof Garden Hotel Adelaide Kangaroo Island Lodge Kangaroo Island Top 2 Hotels in the Northern Territory Sails in the Desert Hotel Ayers Rock, Northern Territory Skycity Darwin Darwin, Northern Territory Top 2 Hotels in Tasmania Wrest Point Hobart, Tasmania Cradle Mountain Lodge Via Sheffield, Tasmania Top 3 Hotels in Queensland Palazzo Versace Gold Coast, Queensland Sheraton Mirage Resort & Spa Port Douglas Queensland Hotel Sofitel Brisbane Brisbane, Queensland Top 2 Hotels in New Zealand - North Island Skycity Auckland Auckland InterContinental Wellington Top 2 Hotels in New Zealand - South Island Heritage Christchurch Christchurch Sofitel Queenstown Hotel & Spa Queenstown, Top 2 Hotels in the Pacific Islands Westin Denarau Island Resort & Spa Denarau Island Bora Bora Pearl Beach Resort & Spa Bora Bora Island, French Polynesia Best 2 Hotel Hotels Accor Best Global Chain Mirvac Hotels and Resorts Best Regional Chain Best Service Hotel Outrigger on the Lagoon Fiji Coral Coast, Fiji Best Affordable Hotel Quality Hotel Cambridge Sydney, NSW Best Apartment Group Medina Apartment Hotels - Toga Hospitality Best Boutique Hotel Club Observatory Hotel Sydney, NSW Best Hotel Bar Star City Hotel Sydney, NSW Best New Property Miller Apartments Adelaide, SA Journalists' Choice Palazzo Versace Gold Coast, Queensland http://www.bestvenues.com.au/News/award_winners_functions/default.aspx 03-11-08 Owners Frank and Sharon van Haandel said that they have enhanced the Comme Kitchen menu to offer a more accessible selection of smaller shared dishes that feature a greater range of seasonal produce and flavours. While the menu continues to draw inspiration from the border of France and Spain, Chef Simon Arkless has separated the menu into appetisers, oysters, charcuterie, salads and vegetables, fish, meat, sides, cheese and desserts, marrying perfectly with the concept of family-style dining. Many of Comme Kitchen’s most popular dishes are still featured including Oysters served with lemon and shallot vinegar or Merguez sausage and Rabbit rillettes with onions monagasque with the addition of new dishes such as Deep fried Monte Enebro Spanish goats cheese and truffle honey, Globe artichoke salad with broad beans, peas and truffled pecorino, Roast Rich River suckling pig with black cabbage, quince and marjoram jus, and John Dory fillet with white asparagus, pancetta and sauce Bourride. Additionally, Comme Kitchen’s wine list has been re-crafted and now features a more concise selection of wines from Australia, New Zealand, France, Italy and Spain. “Many of our guests enjoyed dining in the Wine Room for lunch so we have introduced café-style seating in the space that overlooks Alfred Place, creating a more vibrant atmosphere during the day. “This new dining offer at Comme encourages sharing, eating and conversation, and that’s what it is all about,” says Frank. Comme is open for lunch Monday to Friday and for dinner Monday to Saturday. In addition to the Grand & Onyx Rooms upstairs, Comme Kitchen is available for private events of up to 40 people for lunch. http://www.bestvenues.com.au/News/fashion_parades_function_melbourne/default.aspx StreetSmart funded a Women’s Wellness Group aimed at helping women who are homeless. This group has been a great success on many levels helping to build self confidence, social networks and skills. There have also been a number of unforeseen outcomes through the connection with StreetSmart. This is one such happening. Thierry Galichet the owner of one of Brisbane’s finest restaurants, Montrachet, contacted StreetSmart in July following a meeting through StreetSmart. He offered to host an evening for a group of 9 women at his restaurant. The women were awestruck that the owner of a 'fancy' restaurant would want them at their establishment, and were immensely grateful for the invitation. Many of the women were concerned that they didn't have anything appropriate to wear to dinner. So the group utilised funding from their StreetSmart grant to visit a local opshop and purchased one item of clothing each that would make them feel 'special' for the evening. The women were extremely supportive of each other during this process, commenting on style and suggesting colours - it was a great excursion in itself. At Montachet the women were graciously seated by the extremely friendly staff, given endless Mocktails, and then treated to a scrumptuous dinner and des sert. For those women who had limited literacy skills, the staff a s sisted by reading the menu aloud. With great big smiles on their faces, the women all wrote in a thank you card to Thierry and his staff . The women talked about their ‘night out’ for weeks describing the food, and how cute the wait staff were! All in all, the women agreed that “…it was real nice to be asked to dinner. It is something that I've never done before and will probably never do again, but at least I can say that I've been to a real nice restaurant, like normal people do". We were all overwhelmed by the kindness, understanding and generosity of Thierry and his team. The photo above tells the whole story! We love this one with Thierry. Thanks to the StreetSmart Grant we were also able to purchase this camera. Since the inception of the Women's Wellness Group a number of pictures have been taken of the women. All of these photos have been compiled into a photo album for the women. For many of them, these are the only photos they own of themselves. http://www.bestvenues.com.au/News/restaurant_group_bookings/default.aspx Major developments at the Manly Pacific Hotel unveiled this month will change the face of the area’s social scene. On Thursday 30th October, 150 hand-picked guests will unite to celebrate the rejuvenation of the venue’s much loved Charlie Bar, whilst opening the door, for the first time, to its exclusive new cocktail lounge Sable (meaning sand in French). These launches present a fresh set of choices for A-listers north-side who are seeking a high-end drinking and dining experience in this buzzing landmark. Owners, the Laundy & Karedis families, (both names well known in the hospitality industry) have invested over $11 million to ensure Charlie Bar and Sable offer a premium-style setting and exciting atmosphere. Veteran hotelier and patriarch of the Laundy family business, Arthur Laundy, is delighted with the results, “Both bars have expansive views of the beach and the Pacific, making them the perfect place to relax and enjoy one of Sydney’s most picturesque localities, “ he said. Arthur goes on to explain the concepts behind the makeovers, “We wanted to create a quality destination for local and overseas customers. By developing this multi-faceted space for socialising, in a sophisticated, yet casual style, we believe we have answered the needs of all prospective patrons such as families, friends catching up for a night out, business executives and beach-goers.” Charlie Bar offers a wide selection of cocktails, spirits, wines & beers to tempt the most discerning palettes. On the bistro menu, chef Jonathan Pickering combines refreshing menu options and traditional meals such as Fish and Chips, using the best of Australian ingredients with a Mediterranean influence. Low level lounges mixed with funky light fittings and indoor/outdoor seating options make this a hip spot to gather for all types including local and international visitors and others looking for a place to unwind. Designers Altis Architecture, in conjunction with Robyn Gumbley of Laundy Hotels, have used clean structural lines and a colour palette of warm bronze, dark chocolate, latte and cream to transform this Manly institution into a key player in the Sydney bar scene. Andrew O’Connell, Principal of Altis outlines the feel of the new bars, “We have given the 3-level venue a radical face-lift, turning it into a modern, sleek meeting place with a cool, laid-back vibe”. “Downstairs at Charlie Bar it is all about free flowing areas and open spaces with a minimalist design. Upstairs at Sablé the mood changes, with a maze of private corners decorated with opulent furnishings. We used black, white and red to add to this decadent feel,” he added. With the introduction of Sable on the 3rd floor, a totally new offering is now available to the Northern Beaches scene. This innovative and exclusive space is designed for intimate gatherings and a VIP style of entertaining. With evocative furnishings, secluded areas and an original layout the cocktail lounge exudes a ‘luxe’ feel. Outside on the large terrace, the unrivalled views can be admired from this elevated position. Sable offers an eclectic mix of tasting plates on its cleverly designed tapas style menu. To start you can choose from a selection of inventive dishes such as Gremolata crumbed Hijos de Jose Anchovies with a Tartare dipping sauce, Crispy Red wine poached Chorizo or Fresh Oysters with three different dressings including champagne sorbet, pickled cucumber and gazpacho vinaigrette. Finish off with a decadent dessert like the Spanish doughnut with cinnamon, served with a rich chocolate dipping sauce. The accommodation at the Manly Pacific Hotel, furthermore, has had a renaissance with brand new ocean front rooms just completed. The total refurbishment of the rooms within this iconic site, along with two new exciting bar developments, takes this hotel’s facilities to a lofty new level all Sydneysiders will be proud of. Enquiries and private booking can be made by calling 02 9977 7666 For Charlie Bar please call Steve Norris on 02 8966 7100 More information can be found at http://www.manlypacificsydney.com.au/ Manly Pacific Hotel address: 55 North Steyne, MANLY, NSW All media enquiries please contact SBPR: Nicola Ker, Account Manager Annabelle Jones, Publicist P: 02 9555 2285 F: 02 9555 7486 E: nicola@sbpr.com.au M: 0408 200542 E: annabelle@sbpr.com.au M: 0412 241 752 http://www.bestvenues.com.au/News/manly-hotel-night-life-charlie-bar/default.aspx Monday 27 October - Sydney's QUAY restaurant has taken out the prestigious Restaurant of the Year at the 2008 Savour Australia National Awards for Excellence at a gala event held in Brisbane tonight, while the Australian Jockey Club Convention Centre at Randwick is Australia’s best Caterer. Overall, NSW restaurants, cafés and caterers took out 17 of the 36 accolades on offer. 700 of the country's top restaurateurs, caterers and guests were treated to a carbon neutral event at the Brisbane Convention and Exhibition Centre in line with the industry's new Green Table initiative - aimed at encouraging restaurants, cafes and caterers to reduce their carbon footprint. The Chair of Judges for the national awards Mr Matt Preston said Quay is a superb example of the fine dining experiences available in every state and territory throughout Australia. More than 500 specially trained judges with a passion for food and wine put over 2,000 award finalists through a totally independent, objective and rigorous review rating them against a standardized set of evaluation criteria. "You know when you visit a Savour Australia national award winning restaurant like Quay that you are enjoying the best our industry has to offer." Mr Preston said. Industry stalwart and new R&CA president Peter Doyle, a name synonymous with dining out both in Australia and overseas said we are wonderfully lucky in Australia to have an abundance of fresh food, superb wine and a vast array of dining possibilities, with the 34 Savour Australia award winners providing everything from an amazing gourmet experience, to a special night while taking a break or simple fare for a family meal. Peter Gilmore, who accepted the award for Quay, said that 2008 had been an amazing year! "The caliber of competition this year, means Quay is very honoured to have taken out such an accolade" Adam Smith, the Hospitality and Events Manager from the Australian Jockey Club, said that "These truly significant awards duly recognise the dedication of our wonderful chefs and service team." Service businesses like restaurants are also a huge contributor to the economy, accounting for 25% of employment and 25% of businesses in Australia* "So, whether you are looking for fine dining or a first class caterer, the Savour Australia web site www.savouraustralia.com.au is the best guide or keep an eye out for the Savour Australia sticker which is prominently displayed by award winning restaurants," Mr Doyle concluded. For further comment please contact Socom PR - Marnie Procter on 0405 107 220 or Kelley White on 0411 270 057 http://www.bestvenues.com.au/News/QUAY-sydney-award-national/default.aspx Sydney has been voted the number one city in the world for the 13th time at the prestigious Conde Nast Traveller Awards in New York, the Minister for Tourism Jodi McKay announced today. For a record 20th year in a row, readers of the influential American travel magazine also voted Sydney the top city in the Australia-Pacific Cities category. The magazine described Sydney as; Laid-back, vibrant and gorgeous. The city has food to rival any in the world, and is at the forefront of cutting-edge design, with chic hotels and excellent restaurants. In the Awards, Sydney outranked other global cities including San Francisco, Florence and Cape Town. Conde Nast Traveller magazine has a paid circulation of 770,000 in the US and a readership of 3.1 million. http://www.bestvenues.com.au/News/sydney_opera_house/default.aspx Spring has arrived and is filled with promise of summer. The perfect time to launch a new Spring Summer menu, so Hotel Nest, the Albert Park “Luxe Pub” is happy to present their first menu by newly appointed Head Chef, Sam Hikori. Now it is Sam’s turn in the sun and his new menu is simply delicious. Using impeccable ingredients sourced from Victoria’s best producers and ensuring that all products are seasonally fresh is a great overture for a new menu. Sam’s talent now comes into play. His new summer menu is European in composition but the innovation is Middle Eastern, and Mediterranean. Standout signature dishes to look for at Hotel Nest are the Duck confit, braised red cabbage, black eyed beans with pinot nor jus, or a classic veal rack with a remoulade of celeriac and beurre Montpellier. As in all good restaurants, the starters and finishers amplify the enjoyment of the main meal. So look for the rabbit and foie gras terrine, served with brioche, truffled honey and buffalo curd. Then follow up the main event with classic crème brulee or decadent churros Spanish donuts, pedro chocolate sauce, raspberry couli and clotted cream. Hotel Nest also continues to serve its famous gourmet hamburger at the front bar, complete with blue cheese sauce with boutique beer. And in true pub tradition, go the Wednesday night BYO and bring your favourite drop (a bottle of wine or two). Try the Thursday night steak special night (not a wallet buster) at AUD$15.00, which is tasty and delicious! Sunday is always a special event with Sunday High Tea served in vintage bone china cups with cute iced cup cakes, dolly sandwiches and scones with lashings of fresh cream … or is that too sweet …? The summer Sunday seafood special night makes a welcome reprieve from the Sunday roast in the height of summer. The Hotel Nest Wine Night offers a superlative array of iconic Australian and imported wines at all price points with offer 300 special and rare vintages on offer. And last, but certainly not least, Hotel Nest will be launching a lush new garden bar, ‘The Green House’ designed by Australian hospitality ‘wunder trio’, HPG (Hecker Phelan Guthrie). This refreshing new oasis is due to launch at Hotel Nest mid November 2008. http://www.bestvenues.com.au/News/stylish_pub_melbourne/default.aspx To celebrate its 60th anniversary, InterContinental Hotels & Resorts worldwide have opened the doors to their famed kitchens with the release of the ultimate collective culinary work – The InterContinental Kitchen. Within its pages, executive chefs from 142 hotels across 60 countries share their innovative and exciting recipes inspired by the cultures and flavours of the world’s great cities and resort destinations; as well as treasured classics that have built each hotel’s gastronomic reputation. The InterContinental Kitchen contains over 300 recipes offered in the private suites, ballrooms, restaurants, bars, club rooms and via room service at InterContinental Hotels and Resorts. It also includes up to 200 photographs capturing the visual impact of the InterContinental’s food, cocktails and the sophistication of the hotels and resorts they are from. The recipes run the gamut from Lobster and Langoustine Gratin, Maple Glazed Rack of Pork with Braised Fennel and Cured Salmon with Wild Radish Sauce, to Shepherd’s Pie, Baked Sea Bass and Kashmiri-Style Lamb Chops; making it the perfect global cooks’ companion for stylish dinner parties or casual gatherings. “The InterContinental Kitchen supports our commitment to providing guests with memorable and unique experiences that enrich their lives and broaden their outlook. On behalf of InterContinental Executive Chefs around the world, we hope you enjoy this unique menu of authentic regional flavours and international cuisine from our kitchen to yours,” said Andrew Cosslett, Chief Executive, InterContinental Hotels Group. More than a book of recipes, The InterContinental Kitchen offers a culinary tour of InterContinental Hotels & Resorts. Through the collection of travel vignettes and delectable recipes the home cook is invited to experience a taste of living the InterContinental life. The growing number of InterContinental Hotels and Resorts around the world includes InterContinental Melbourne The Rialto, due to open in December 2008 and joining InterContinental Sydney and InterContinental Perth Burswood. Other InterContinental hotels and resorts currently under development throughout the region include InterContinental Fiji Golf Resort and Spa – part of the Natadola Marine Resort development and scheduled to open in mid 2009 – and InterContinental Queenstown, opening 2010. The InterContinental Kitchen is available online at amazon.com and at InterContinental Hotels & Resorts worldwide, retailing at $60USD. http://www.bestvenues.com.au/News/chef_table_sydney/default.aspx 62 Bridge Street (Cnr Phillip Street), Sydney 2000. Opening hours: Midday till 11pm Mon-Fri 4pm-11pm Sat Etch will serve simple affordable modern European Food, following the same philosophy as Becasse in the sense that most of the ingredients will be sources locally from reputable growers who only use organic or sustainable farming practices. Award winning chef, Justin North, "wanted to create a quirky warm feeling room, respecting the heritage aspects of the building, complementing this with a blend of interesting local art; one-off or sculptures, giclee prints, etching and drawings with a background of eclectic and fascinating collection of patterns and fabrics throughout the room". MELBOURNE CUP LUNCH Working exclusively with Moet-Hennessy, Etch will open its doors with a special Melbourne Cup Lunch $100 with a glass of Ruinart R de Ruinart NV Champagne on arrival and 3 course meal OR $140 including matched wines, 3 course meal and cocktail with dessert Call (02) 9247 4777 http://www.bestvenues.com.au/News/cocktail_party_function/default.aspx Phaidon Press brings world’s most celebrated chef, Ferran Adrià, to Australia to launch: A Day at elBulli - A Day at elBulli is an insight into the ideas, methods and creativity of Ferran Adrià In October 2008, Phaidon Press will publish A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià. The book will offer the first behind-the-scenes look inside the restaurant voted best in the world for the past three years running* and the mind of its legendary head chef Ferran Adrià. The book will be released simultaneously in the United States, United Kingdom and Australia and Adrià will make his first international author tour to promote it. He will give public talks in Sydney on Friday October 17, presented by Phaidon Press and Sydney Morning Herald Good Food Month, and in Melbourne on Sunday October 19, presented by Phaidon Press and Melbourne Food and Wine. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for food lovers, and a reservation that is nearly impossible to obtain. Each year, elBulli is open for just six months and receives more than two million requests for only 8000 seats (2008 reservations were booked a year in advance). Renowned for his spectacular ever-changing 30-course tasting menu, Adrià’s pioneering culinary techniques, such as spherification, have been applauded—and imitated—by top chefs around the globe for the past decade. Adrià’s mantra is “Creativity means not copying”. Named one of Time magazine’s 100 most influential people of our time, the chefs Adrià has inspired include Heston Blumenthal in the UK, Anthony Bourdain in the US and our own Tetsuya Wakuda, whose Tetsuya’s restaurant in Sydney joins elBulli in the world’s top 10. Tetsuya, an admirer of Adrià’s extraordinary creations and one of his best friends, says: “Ferran Adrià is without question the greatest chef on the planet. His artistry and inventiveness are unmatched in the world of cuisine, transforming the way we think about and experience food.” If you weren’t one of the lucky few to get in to elBulli this year, the next best thing is experiencing it through A Day at elBulli. This 600-page ‘day in the life’ features 1200 photographs, menus, recipes and diagrams, presenting a guided tour through a full working day at elBulli—from a shopping trip at sunrise to the markets to the meticulous preparations of ingredients, from inside Adrià’s secret workshop to how the reservation and order sheet systems work, and from Ferran greeting each guest in his kitchen until the last guests leave. Exceptional value at A$75 (NZ$95), A Day at elBulli will be the only popular and accessible book on Ferran Adrià and the restaurant available for the general public, and is sure to be one of the most coveted gifts for cookbook fans this holiday season. “Phaidon designs beautiful books and I’m thrilled to collaborate with them on A Day at elBulli. The extraordinary photography and unique structure of the book capture the essence of elBulli perfectly," says Ferran Adrià. * In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row in the S.Pellegrino World’s 50 Best Restaurant Awards published in Restaurant magazine, UK, voted by an international panel of food writers and critics and widely regarded as the most credible restaurant awards. PUBLIC TALKS to launch Ferran Adrià’s new book A Day at elBulli published by Phaidon Press, October 2008 SYDNEY—Friday October 17, State Theatre 7pm Presented by Phaidon Press & Sydney Morning Herald Good Food Month MELBOURNE—Sunday October 19, Hamer Hall 4pm Presented by Phaidon Press & Melbourne Food and Wine, hosted by the Arts Centre TICKET SALES: $40 talk only; $75 premium incl talk and book (save $40 on RRP $75) Bookings Ticketmaster Melbourne from 25 Aug ph 1300 136 166; Sydney from 1 Sep ph 136 100 or www.ticketmaster.com.au For all media enquiries re A Day at elBulli please contact: Lisa Cowan or Philip Engelberts PEPR Publicity Phone +61 2 9380 8080 Email lisa@pepr.com.au Melbourne event enquiries to: Ellie Rolland Melbourne Food and Wine www.melbournefoodandwine.com.au Phone +61 3 9823 6105 Email ellie@foodfest.com.au http://www.bestvenues.com.au/News/Launch-of-A-Day-at-elBulli/default.aspx VELERO introduces Span-Ital cuisine to Sydney The Vardis Family, owner of iconic Sydney establishments Georges Mediterranean Bar & Grill, Georges Café, Kingsleys Australian Steakhouse, and Steersons Steakhouses, this week announced the launch of VELERO on Woolloomooloo Wharf, with the official opening on Tuesday, 28 October, 2008. VELERO brings to Sydney a rich, unique cuisine called Span–Ital, which merges principles and flavours of Spanish and Italian cooking with fresh, locally-grown Australian produce to create a truly distinct culinary experience. The menu changes daily and seasonally, although a staple food is the gourmet range of Tapas available. Head Chef Craig McFarland, formerly Head Chef at The Tilbury and Senior Sous Chef of A Tavola Restaurants, has created a simple yet delicious menu. Main courses in the dining area start at $27 and include Roast Spatchcock with pan fried wild mushrooms, borlotti beans & tozino, a Stracci of Slow-Cooked Lamb, pangratta & parmesan, and Grilled Wagyu Top Sirloin with insalata of raddichio, just to name a few. Daily main course additions are sourced from the highest quality produce available at the markets which are then designed to capture the essence of the season. Futher Information: Simone Goldstein Marketing & Events Manager Direct Tel: 9295 5015 VARDIS GROUP georgesrestaurant.com.au kingsleysauststeak.com.au steersons.com.au velero.com.au http://www.bestvenues.com.au/News/Velero_Restaurant/default.aspx n 2007 Cable Beach Club Resort commenced its Silver Corporate Sponsorship with the National Breast Cancer Foundation (NBCF). Now in its second year the Resort continues to be committed to supporting the enhancement of global knowledge about breast cancer and funding research for a prevention and cure particularly in relation to women living in regional areas. The azure blue waters of Cable Beach Club Resort’s Family Pool as well as the Resorts iconic front entrance have turned pink for the month of October, as part of the National Breast Cancer Foundations’ Global Illumination program. Continuing from the success of Cable Beach Club Resorts participation in the 2007 Global Illumination program, the award-winning resort’s objective for 2008 was to be even more spectacular. The pink icons were launched on October 1st at a VIP cocktail event complemented by the beautiful backdrop of the famous Cable Beach sunset. As well as becoming a pink landmark throughout Breast Cancer Month, Cable Beach Club Resort donated three luxury getaways for Global Illumination launch events around Australia. These holidays were auctioned as part of the evenings fundraising. “Cable Beach Club is proud to support Estee Lauder’s Global Illumination program by lighting the iconic Family Pool area and Front Entrance pink to help raise awareness for all women world-wide during Breast Cancer Month,” Nicole Tingey, Director of Sales for Cable Beach Club Resort said. I n addition to supporting Global Illumination, Cable Beach Club Resort hosted a Breakfast For Breast Cancer Research in Broome. The pink themed event was held last Friday, October 3rd at the Resort’s Longhouse by the Family Pool. Guests listened to two very special guest speakers; Professor Christobel Saunders on breast cancer research and breast cancer survivor and NBCF Speakers' Bureau Ambassador Andrea Nixon, who were specially flown to the Resort for the breakfast. By participating in the Australia wide effort to fund breast cancer research by hosting a Pink Breakfast, Cable Beach Club Resort continued its efforts to raise funds for NBCF. The Resort will also continue to sell NBCF Pink Merchandise in the Resort Shop throughout the year. “By becoming a Silver Corporate Sponsor and participating in these wonderful initiatives Cable Beach Club Resort is committed to supporting the enhancement of global knowledge about breast cancer and funding research for a prevention and cure. The resort is excited that the sponsorship money donated to NBCF in 2008 was provided to support Dr Carl Sprung from Peter MacCallum Cancer Centre in Victoria.” add Ms Tingey. Dr Carl Sprung’s project focuses on determining which genes might be involved in predisposing some cancer patients to sever radiotherapy side effects. Such sensitive cases restrict the use of larger doses that would cure many more cancers. This project could allow individualization of patient treatment by tailoring the best treatment to the patients’ needs. For more information on Cable Beach Club Resort visit www.cablebeachclub.com http://www.bestvenues.com.au/News/perth_wedding/default.aspx A new trophy for the retailer or restaurant which has done the most to support Queensland wine will be presented at this year’s The Courier-Mail and Mercure Brisbane Queensland Wine Awards. Another innovation for 2008 is the introduction of an award for Most Successful Exhibitor based on wine show results. Last year, more than 335 wines from 55 Queensland Wineries were entered for judging in the five original categories of Best White, Best Red, Best Sparkling, Best Dessert and Best Fortified. Judging for the Queensland Wine Awards, under the auspices of Chief Judge Stephen John, will be held at Mercure Brisbane on November 9 with the Awards Dinner, open to the public, held on Saturday November 15. The following day, Sunday November 16, the hotel will set up at least 32 booths in its Grand Chelsea Ballroom for the public tasting day where guests can sample and appreciate local wines and regional produce. Ticket price is AUS$20 payable on the day. Mercure Brisbane has joined The Courier Mail as the new joint naming rights sponsor of the event due to its enthusiastic support of regional wines. Accor’s Mercure brand launched Les Grands Vins in early 2008 with State-based lists prepared for Queensland, NSW, Victoria, Tasmania, South Australia and Western Australia. Internationally, Mercure has been offering Grands Vins selections in Europe and South America for over 20 years. The Queensland Grands Vins wine list is designed to simplify wine selection by grouping wines in particular styles to assist guests in choosing the most suitable wine for the occasion and the food being ordered. It also acquaints guests with labels they might not otherwise have the opportunity to experience. Mercure’s Grands Vins selection shows it is possible to enjoy great Queensland wines – many from smaller boutique vineyards – at attractive prices by both the glass and bottle. Queensland wines are offered at Mercure hotels in Brisbane, Townsville and Cairns. The public ticket price to the Awards dinner is AUS$95 inclusive of a superb 3 course menu and wines. For further information or bookings, contact Mercure Brisbane on +61(0)73237 2465. http://www.bestvenues.com.au/News/award_winning_wines/default.aspx The spectacle of one of the world’s great horse races returns to Sofitel Brisbane Grand Central with the running of the 2008 Melbourne Cup on Tuesday November 4. Sofitel Brisbane Grand Central, in co-operation with Emirates Airline and Classic Hits 4KQ, will celebrate the great race with a party for punters, fashionistas and anyone who enjoys a day at the races without leaving the comfort of a five star hotel. One guest will have the chance to buy their outfit for next year’s event in Paris, Milan, London or Dubai with all ticket holders going in the draw for the Emirates Airline major prize – two return Business Class tickets from Brisbane to Europe. Melbourne Cup Luncheon will be held in Ballroom Le Grand from 11.30am to 3.30pm featuring Classic Hits 4KQ breakfast crew presenters Laurel Edwards, Gary Clare and Mark Hine as hosts. Starting at 11.30am the lunch includes French champagne on arrival and a three course menu designed by Executive Chef Patrice Falantin featuring a sublime haute cuisine Lenôtre desert. Wines from the label named after Australia’s greatest thoroughbred racehorse, Tulloch sauvignon, sparkling brut and cabernet sauvignon will be served along with beer and soft drinks. Sweeps, a stunning Brisbane Arcade fashion parade, Fashions on the Field, prizes, and an on-site TAB combine to provide the complete Sofitel Brisbane Grand Central Melbourne Cup experience. The ticket price is $195 per person. All sweep and raffle proceeds will be donated to the Juvenile Diabetes Research Foundation. The hotel’s Thyme 2 restaurant will also feature a Cup lunch highlighted by Fashions on the Field and offering a range of international cuisines, fresh seafood and individual salads accompanied by Tulloch wines and beers. Cost is AUS$135. Giddy up and reserve your five star seat by calling the Sofitel Brisbane Grand Central Ticket Office on +61 (0)7 3835 4970. SOFITEL: RE-INVENTING FRENCH ELEGANCE IN LUXURY HOTELS Sofitel creates unique luxury hotels in the world’s most attractive destinations, by the artful blending of its French origins with the very best of local cultures. Sofitel forges a privileged bond between its staff of devoted service professionals and its cosmopolitan guests who expect and appreciate beauty, quality and excellence. Sofitel offers the best of French elegance, from food and wine rituals to bedding, design and personal care products. Hotels where life can be savoured, shared with others, lived in harmony with oneself; transforming every stay into a unique and unforgettable experience. The Sofitel brand portfolio will offer clear and attractive options adapted to today’s more demanding and more versatile consumers. ? Sofitel Legend: a collection of legendary luxury properties, defining a renewed way of living heritage and palace hotels for inner luxury driven travelers. ? Sofitel: World-class hotels, with French elegance, blending relationships and pleasures for today’s discerning travelers in the upper-upscale segment. ? So by Sofitel: a new kind of boutique hotel, with style and soul, reconciling design and pleasure for trend conscious consumers. http://www.bestvenues.com.au/News/melbounre_cup_events/default.aspx We are pleased to advise that due to a change in performance scheduling, the Sydney Opera House have now released a number of HOT dates available in the Opera Point Marquee during November and December 2008. For availability and pricing please contact Natalie Zammit on 02 8274 9604 or email natalie@operapointevents.com.au http://www.bestvenues.com.au/News/cancellation_deals_events_ sydney/default.aspx The familiar scents and sounds of Spring are starting to appear as we prepare ourselves for the busy Christmas season as well as the arrival of Summer. It may have been cold and windy outside, however Autumn and Winter have been eventful months for the Opera Point Events team! Amongst a number of successful events held here at the iconic Sydney Opera House were the annual Gold Dinner, the 55th Sydney Film Festival's Inaugural Official Competition as well as the visit of Meryl Streep and Colin Firth for the Mamma Mia press conference. We are thrilled to have released our new Spring-Summer menu featuring mouth-watering flavours from the kitchen of head chef Simon Sandall. It’s also not too late to book your Christmas party at Australia’s most beautiful building with some key dates still available in the Opera Point Marquee and Utzon Room. More details about the unique Utzon Room are available in this newsletter. We are also pleased to introduce Alison Soady to the OPE team as our Senior Event Producer! Please feel free to contact the Opera Point Events team if you have any questions relating to our venues, packages and menus or hosting an event at the Sydney Opera House – We hope to work with you soon on your next memorable event! http://www.bestvenues.com.au/News/cocktail_functions_sydney/default.aspx The Royal Melbourne Yacht Squadron is one of Melbourne’s iconic venues with a history of 120 years. Renovations of the Harbour Room have been completed, revealing a contemporary event space seating up to 180 guests. From the team who brought you Carousel on Albert Park Lake, food&desire provide your catering and event services. Reopening in September, the distinctive designs, unique furnishings and fittings replace the old art deco style. With panoramic views of Port Phillip Bay, St Kilda pier, the balcony is ideal for pre drinks while watching remarkable sunsets. In house AV and PA system, glass ceiling to floor windows, dance floor, with distinguished onyx marble bar and fireplace all contribute to Melbourne’s newest waterfront venue. To send a function enquiry or find out more visit their page on Best Venues. Just enter "Harbour Room" into the search tool. http://www.bestvenues.com.au/News/waterside_venue_melbourne/default.aspx Kylie Harris (21) and Jody Smith (22), both chefs at Conrad Jupiters Gold Coast, have won the 2008 Nestlé Golden Chef's Hat Award national title achieving three gold medals for culinary excellence. From 182 regional level competitors 16 talented young chefs cooked their way into the national mystery box cook-off heat, held at Melbourne’s William Angliss Institute on Tuesday 23 September, for the chance to secure themselves the national title and an international travel experience prize trip to attend the 2008 World Culinary Olympics in Erfurt, Germany. Head Judge, George Hill from the Australian Culinary Federation comments: “We are proud to announce Kylie and Jody as the overall 2008 winners, with both young chefs putting in an outstanding effort to take home the national champions trophy and win a once in a lifetime culinary adventure to the 2008 World Culinary Olympics”. “Getting through to the national finals is an achievement in itself and we congratulate all eight competing chef teams. They all produced dishes of a very high calibre under extremely pressured conditions,” said Mr Hill. As recipients of the Nestlé Golden Chefs Hat Award, national winners Kylie and Jody will get to enjoy their prize trip to Germany next month where they will shadow the Australian team and have the opportunity to see them in action, meet with key industry people and catch up on the latest global culinary trends. During the national final cook-off Kylie and Jody had just four hours to create a three-course meal to impress the judging panel, made up of Australian Culinary Federation national judges and National Culinary Olympic Team members. The Queensland South team prepared crab lasagne and prawn boudin, with avocado and pear chutney, roast red bell pepper sauce and a sweet potato crisp for main course achieving a gold medal. This was followed by two more gold medals for their braised lamb entrée and jaffa assiette dessert. The Nestlé Golden Chefs Hat Award is the only national competition for junior and apprentice chefs aged 23 years and under. The annual competition is coordinated by the Australian Culinary Federation, sponsored solely by Nestlé and supported by key event partners including Global-Pro Knives, Meat & Livestock Australia, FEI and The Sebel Albert Park. The program aims to discover the next generation of great Australian chefs. http://www.bestvenues.com.au/News/award_winning_chefs_australia/default.aspx Rockpool’s Neil Perry and business partners, Trish Richards and David Doyle, have confirmed the opening of two new world-class restaurants within the heritage-listed Art Deco City Mutual Building at 66 Hunter Street; Spice Temple in early January 2009 and Rockpool Bar & Grill Sydney in late January 2009. Spice Temple will be a sexy, moody basement restaurant specialising in regional Chinese cuisine while Rockpool Bar & Grill Sydney, inspired by the Melbourne restaurant of the same name, will elevate the North American steakhouse concept and draw on the superb period features of the City Mutual building. Construction has commenced on both restaurants and overseeing the design is leading Australian architectural firm, Bates Smart. Bates Smart has worked closely with Neil and his business partners over the past four years on the creation of Rockpool Bar & Grill Melbourne and the recent renovation of Rockpool Sydney. Spice Temple Design overview: Intentionally tucked-away in the building’s basement, Spice will be entered via a discreet and mysterious doorway and will offer a warm and dramatically lit dining room. While there will be little reference to Asia in the architecture, the space will be intimate, relaxed and sexy, and have influences of the exotic street hawker food markets in China. Cuisine: Regional Chinese Head Chef: Andy Evans, ex Rockpool Sydney and XO Capacities: Restaurant 126; Bar 20 (seated and standing); Private Dining Room 10 Opening hours: Lunch Monday to Friday, dinner Monday to Saturday Rockpool Bar & Grill Sydney Design overview: Based on the first Rockpool Bar & Grill in Melbourne, which opened in October 2006, Rockpool Bar & Grill Sydney will have an identity all of its own….it will be about grandeur and the celebration of dining. Taking full advantage of the City Mutual Building’s magnificent Art Deco features and 11 metre high ceilings, the dining room will be sympathetic to the dominant architecture and the materials of stained oak, marble, mild steel and leather will feature in an almost entirely black palette, creating a glamorous and sophisticated space. Cuisine: North American style steakhouse Key personnel: Head Chef Khan Danis; Pastry Chef Catherine Adams both from Rockpool Bar & Grill Melbourne. Khan and Catherine will continue to oversee the menu and kitchen at Rockpool Bar & Grill Melbourne, and when they move to Sydney in late 2008, Paul Easson and Ben Pollard will be promoted to manage the kitchen. Capacities: Restaurant 200; Wine Bar 45; 3 Private Dining Rooms Opening hours: Lunch and dinner Monday to Saturday “For both restaurants, our focus will be on presenting menus that use only the best and freshest produce available, world-class wine lists and the finest personnel to provide outstanding and informed service at every turn,” says Neil. 140 new staff are required for both restaurants and Rockpool is recruiting now. Enquiries and applications should be sent to info@rockpool.com. For further information call +61 (2) 9252 1888 or visit Rockpool’s new web site at www.rockpool.com. http://www.bestvenues.com.au/News/basement_restaurants_sydney/default.aspx It was a “who’s who” of the Australian bar industry in Sydney on Monday night when 150 of the country’s finest bartenders, owners and operators gathered at Star City’s Astral Bar to celebrate Brisbane bartender Ryan Noreiks being named as Australia’s first ‘Master Apprentice’ in the nation’s leading mentoring programme, The Craft. Hailing from The Lark in Brisbane, Noreiks was announced the overall winner of The Craft, with second place being awarded to Chris Hysted of Black Pearl in Melbourne and third place going to fellow Brisbanite Daniel Gregory of Byblos. Noreiks has been bartending for almost five years and secured the win with his creation of a Wyborowa Exquisite Vodka Martini using champagne and honey sorbet. Noreiks said he felt compelled to apply for The Craft program when he discovered the impressive international names behind the initiative. “The calibre of mentors that The Craft offers is just amazing. There’s really nothing else that compares to it in our industry. The opportunity to go overseas and meet Dale DeGroff (famed New York-based creator of the Cosmopolitan) is definitely what I’m looking forward to the most,” Noreiks said. An exciting new initiative from leading industry consultants YAKUSAN and Pernod Ricard’s luxury spirits division SIGNÉ, The Craft has been specifically designed to identify and nurture emerging bartender talent in Australia. The Craft international mentoring program presents bartenders with the opportunity to advance their careers by connecting with, and learning from, global bar industry leaders known as ‘Grand Masters’. The Craft application process required applicants to research and complete a cocktail, brand heritage and spirits category application project. They were also required to create a SIGNÉ cocktail that was judged by international Grand Masters Peter Dorelli (Italy), Salvatore Calabrese (Italy) and Dale DeGroff (USA). From their recipe submissions, the top 30 applicants were chosen to attend an intensive development workshop held in Sydney, where they received mentoring in mixology, bar trends, sensory exploration and career evolution. From this workshop, 10 ‘Apprentices’ were chosen to go through to the final round, held on Monday. The 10 finalists then presented two SIGNÉ cocktails in front of their peers and for a panel of industry experts, including international Grand Master Peter Dorelli, SIGNÉ Spirits Ambassador Ben Davidson, Seamstress (Melbourne) owner Jason Chan, Head of SIGNÉ Spirits Trevor Hannam, Yakusan Business Director, Gilles Merry, and three times ‘Bartender of the Year’ winner, Marco Farone. As Master Apprentice, Noreiks was awarded the SIGNÉ Mentor Experience, a unique opportunity to spend time abroad visiting leading Pernod Ricard distilleries and bars and further developing his bartending skills with one of the program’s Grand Masters. This invaluable mentoring apprenticeship will continue back in Australia under the careful eye of SIGNÉ Spirits Brand Ambassador and former Bartender of the Year Ben Davidson. http://www.bestvenues.com.au/News/brisbane_cocktails_bars/default.aspx The Sydney Good Food & Wine Show was a huge success with a host of new features including the Lindemans Restaurant and Gourmet Garden Cooking School and of course the appearance of superstar chef Gordon Ramsay proving popular with over 53,000 visitors. The record attendance took everyone one by surprise and whilst we took the unprecedented step of closing the halls for a period to allow the crowds to dissipate, certain areas of the Show became quite congested during peak times. As a result of this the visitor experience was not as comfortable as we would have liked and since the Show we have been working closely with the Sydney Convention and Exhibition Centre to look at ways of improving the visitor experience for 2009. We are pleased to be able to announce that the following measures have been put in place for 2009: An additional Hall has been secured meaning that the 2009 Good Food & Wine Show will occupy all 5 main Halls of the Sydney Exhibition Centre for the first time. This new space will be used to create wider aisles, more seating areas, and improved access to key feature areas. A new 2500 seat theatre has been designed and this will occupy its own Hall, improving access to and from this key feature. The new theatre has also been designed to offer improved views of the stage. Additional toilet facilities will be in place in time for the 2009 event. Additional entrances and exits will be in operation, improving access to and from the Show. It is envisaged that these measures will significantly improve the overall visitor experience at the 2009 Sydney Good Food & Wine Show, which will once again be headlined by Gordon Ramsay. Tickets to the Show will be available from January 2009 and pre-booking is the best way to jump the queues and guarantee the best seat in the house. Further information will be available the website: www.goodfoodshow.com.au http://www.bestvenues.com.au/News/good-food-wine-show-news/default.aspx Brien Trippas accepted two awards on behalf of Trippas White catering at the 2008 Restaurant and Caterers Awards for Excellence, announced in Sydney on Monday night. For the second consecutive year Trippas White was awarded Venue Caterer of the year, as well as an honourable mention as Site Caterer of the Year- for their work as official caterer of the Art Gallery of NSW. “Our team get so much pleasure from working in the spectacular spaces of the Gallery- and it’s terrific to have the passion and excellence they infuse in all aspects of their work recognised by their industry peers” said Trippas. The Art Gallery of NSW Trust recently confirmed that it has secured the services of Trippas White for a further five years, indicative of its confidence in the awarding winning catering organisation. The Gallery has been a favourite for high-end corporate and private events in Sydney since their partnership began in 2003. And the Art Gallery Restaurant on entry level is now a destination in its own right, a favourite Sydney lunching spot renowned for its fabulous views, quietly efficient staff and delicious cuisine. Trippas White Catering last year amalgamated with the Australian International Hospitality Group, (AIH) forming the country’s most significant business in this sector. The Art Gallery of NSW Restaurant is open for Lunch seven days a week from 12pm-3pm, High-Tea seven days a week from 2pm-4pm, and Brunch on weekends from 10am-11.30am. For bookings, call 9225 1819. For all Event enquiries, please call 9225 1624. http://www.bestvenues.com.au/News/Caterer_award_winner/default.aspx After holding the title of Gold Coast’s Best Steak Restaurant for the past three years, Moo Moo The Wine Bar + Grill has now taken out the honours at a state level and been named Queensland’s Best Steak Restaurant. Owners Steven & Autumn Adams are celebrating their win after accepting the award last night in front of five hundred and sixty restaurant and catering industry representatives, family & friends at Suncorp Stadium in Brisbane. “Steak is what Moo Moo is about and to be the winner of this category at a Queensland level after only three years is a dream come true,” said Steven. Moo Moo offers diners the opportunity to choose from a steak menu that includes the beef’s breed, age, size and diet. To ensure more control over the cut and quality of the beef, the Wagyu rump is hand cut on the premises to cater to the diner’s desired size. Moo Moo’s Signature dish, the Spice Rubbed 1KG Wagyu Rump Roast continues to be a favourite with diners and Moo Moo is also the only licensed restaurant Australia serving Master Kobe Beef – the tastiest beef on the planet. Success has been grilling at Moo Moo since they opened in 2005. They boast numerous industry awards including being named both Queensland’s Best Informal Dining Restaurant and Gold Coast Restaurant of the Year in 2007. Moo Moo will now go on to compete in the Restaurant & Caterers National Awards being held in Brisbane on Monday October 27. For more information on Moo Moo The Wine Bar + Grill please visit www.moomoorestaurant.com. http://www.bestvenues.com.au/News/moo-restaurant-qld-award/default.aspx To coincide with the next school holiday season, Terraces Restaurant has introduced the “Pancake & Waffle Island” available from 20 September 2008. Manger Sharon Crotty is encouraging you all to come down and spend the morning in complete relaxation surrounded by tropical gardens, sparkling lagoons and the sound of waterfalls. Savour a selection of culinary delights prepared by the Resort’s gold medal chefs as you indulge in the most extensive full buffet breakfast including the “Pancake & Waffle Island” at no additional cost! The tasty items you can treat yourself to include all the traditional big breakfast items such as bacon, sausages, hash browns, mushrooms, fried tomatoes, eggs or a selection of pastries from our bakery section. If you prefer something a little more delicate then spoil yourself with delicious eggs benedict or try a healthy option with an array of fresh fruits and juices. Or for all those young at heart, picture creating your own sensations, like pancakes with icing sugar and lemon or hot waffles dripping with maple syrup! With a rotating selection of toppings and icecreams including honeycomb, fruit compots and cream, it will keep the kids entertained all morning! With the only restaurant on the Gold Coast to feature such an “Island”, why would you want to be anywhere else! The best buffet has just gotten even better whether it be for breakfast, lunch or dinner… Terraces Restaurant is open from 6.00am - 10.30am for breakfast 7 days a week. For more information or to book your table call Terraces direct on (07) 5577 0156. http://www.bestvenues.com.au/News/conferences_queensland/default.aspx Cruise Bar - Sydney NSW 50% off our exclusive use venues on Melbourne Cup Day. Choose 1 of 2 venues on offer. Spoil the whole office on this exciting day. To find out more, contact us on 02 9251 1188 ext 2 or info@cruisebar.com.au News-Sept-08 http://www.bestvenues.com.au/News/melbourne_cup_dining_sydney/default.aspx Book a private event at Millers Point House in The Rocks….and receive free night accommodation in a deluxe suite at George’s B&B (valued @ $350!) on Victoria’s popular Mornington Peninsula (1 hour from Melbourne). What a great incentive! Event needs to be booked & deposited during September 2008 at Millers Point House in order to redeem this offer. Event date can be anytime in 2008/09. Conditions and minimum spend applies. Offer now available, so be quick….and start planning your Mornington Peninsula holiday now! http://www.bestvenues.com.au/News/event_deals_sydney/default.aspx 10 Sep - The launch of Sean's Kitchen at Star City in September is set to revitalise the Pyrmont dining scene with its inspiring cuisine, sumptuous interiors and theatrical presentation. Signalling a new style of dining, Sean's Kitchen encourages customers to rediscover the art of eating; through a quick encounter at the bar, the comfort of table dining or a casual plate of jamón in the Tapas Bar. After scouring the globe for inspiration, Sean Connolly (current Sydney Morning Herald Chef of the Year) brings his passion for the finest produce and clean Mediterranean flavours to this new venture. "For me, great food is all about fantastic ingredients," Sean comments. "From the best jamon sourced from Seville, to the freshest Australian seafood, I want to present simple, clean flavours." This philosophy is evident in the Sean's Kitchen menu, where prime cuts of steak are on offer alongside market-fresh seafood, slow-cooked seasonal dishes, freshly baked bread and indulgent desserts. Open from breakfast (commencing October 2008) to supper, prices range from $14 for a plate of crispy prawns in the Tapas Bar, to $340 for the signature Ocean Shelf platter for two, which features rock lobster, ocean trout sashimi, soused sardines and Balmain bugs. With Spanish dishes such as the seafood paella served alongside classics including the 200g Oakleigh Ranch Wagyu, the menu has broad appeal whilst staying true to Connolly's mantra. Star City has invested $6 million into the creation of Sean's Kitchen, clearly signalling its ongoing commitment to revitalising the precinct. Richard Munro, General Manager of Hotel, Food & Beverage comments, "the opening of Sean's Kitchen represents the first major step in our plan to develop Star City into one of Australia's most coveted dining destinations. Astral is already well established as one of Sydney's top fine-dining restaurants. Sean's Kitchen will now offer our patrons another world-class dining option." Sean's Kitchen Level 2, Hotel Tower, Star City, 80 Pyrmont St, Pyrmont tel 02 9777 9000 or email seanskitchen@tabcorp.com.au For More Information: Danielle Kean Public Relations Manager Star City 80 Pyrmont Street Pyrmont NSW 2009 T: 612 9657 8963 F: 612 9657 7900 M: 0411 280 148 keand@tabcorp.com.au http://www.bestvenues.com.au/News/star-city-sean-new-restaurant-kitchen/default.aspx Celebrate Melbourne Cup at the spectacular Lexus of Brisbane Garden Party at Watt Modern Dining. Enjoy stunning views in a lush garden setting while supporting Variety the Children's Charity. This Melbourne Cup Day Lunch includes: Sumptuous Seafood Bar and High Tea decadence/ Laurent-Perrier champagne, wines, beer and soft drink/ Fashion Parades by Westfield Carindale/Complimentary Pamper Zone, Interactive 3 Mobile Entertainment, Full race day coverage, sweepstakes & betting facilities. PLUS Gift bag for each guest & great prizes to be won! $120 per person http://www.bestvenues.com.au/News/melbourne_cup_dining_brisbane/default.aspx 2-08-08 Winners of this prestigious award were announced last night at Ivy, the Merivale Group's spectacular new venue in the CBD. The winner of the Restaurant of the Year was QUAY in Overseas Passenger Terminal and Best New Restaurant was Dietmar Sawyer's BEROWRA WATERS INN. THREE HATS Bilson's, Claude's, est, Marque, Pier, Quay, Tetsuya's TWO HATS Aria, Becasse, Bentley Restaurant & Bar, Berowra Waters, Bistro Ortolan, Buon Ricordo, Forty One, Guillaume at Bennelong, Icebergs Dining Room & Bar, Lucio's, Pilu at Freshwater, Restaurant Balzac, Rockpool, Universal Restaurant, Yoshii ONE HAT Assiette, A tavola, Azuma, The Bather's Pavilion Restaurant, Bird Cow Fish, Bistro CBD, Bistro Moncur, Bistrode, The Boathouse on Blackwattle Bay, The Burlington Bar and Dining, Catalina, Civic Dining, Fish Face, Flying Fish, Four in Hand Dining Room, Foveaux Restaurant + Bar, Glebe Point Diner, Grand National, Jonah's, The Light Brigade, Longrain, Milsons, Oscillate Wildly, Otto Ristorante, Ottoman Cuisine, Perama, Pier Tasting Room, Restaurant Arras, Sailor's Thai Restaurant, Sean's Panaroma, The Wharf Restaurant REGIONAL HATS TWO HATS Darley's, Fins, Rock, Vulcans ONE HAT Artespresso, Bamboo, Bells at Killcare, Caveau, Courgette, Eschalot, Katers, Lochiel House, Neila, No 2 Oak Street, The Old George & Dragon, Ottoman Cuisine, Pacific Dining Room, Restaurant II, Restaurant Como, The School House, Tonic, Zest Restaurant TOP AWARDS Vittoria Coffee Restaurant of the Year QUAY Chef of the Year JUSTIN NORTH Best New Restaurant BEROWRA WATERS INN Best Regional Restaurant ROCK (Pokolbin) The SMH Award for Professional Excellence ROB HIRST and the late JUDY HIRST of FINE WINE PARTNERS Silver Service Award LUCIO GALLETTO of LUCIO'S Sommeliers of the Year STUART HALLIDAY and JERRY JONES of TETSUYA'S Wine list of the Year ARIA Regional Wine List of the Year RUBICON (Canberra) The Josephine Pignolet Best Young Chef JAMES PARRY, OSCILLATE WILDLY The Vittoria Legend Award MAURICE TERZINI of ICEBERG DINING ROOM & BAR http://www.bestvenues.com.au/News/Sydney_morning_herald_hat_winners_2008/default.aspx Tony Bilson’s fabulous new Number One Wine Bar is now open for business on the ground level of Goldfields House, facing onto Circular Quay, at 1 Alfred Street, Sydney. Tony’s favourite area of France has always been the south-west and Basque country and he describes Number One as ‘more Barcelona than Paris - a sophisticated new hot spot for Sydneysiders and visitors alike.’ The cuisine - ‘Number One Wine Bar brings you the very best of modern Mediterranean cuisine,’ says Bilson. ‘My head chef, Miguel Maestre, is a talented Spaniard who understands the new dishes that are the buzz throughout the Med. Miguel’s cuisine is edgy. He offers classical French influence with a Spanish flair, combining tapas and bistro culture in a totally unique way.’ Miguel is a media favourite with appearances on Channel 7’s Better Homes and Garden cooking segments, and with MIXFM in Melbourne, Sydney and Brisbane. Bilson says that menu items will stay affordable, with daily/regular blackboard specials. ‘The traditional values of Spanish/French gastronomy are on table from $12. The opening blackboard includes Escargots au Buerre d’Ail ($12), Grissini with Iberico Jamon ($12), Freshly Shucked Oysters ($3.50 each), Duck Parfait with Grilled Brioche ($16), a Charcuterie Board ($24.00), Kingfish Peruvian Ceviche ($18), King Prawns al Ajillo ($18), Mussels Marinière ($12), Pomme Frites ($8) Churros with Chocolate Sauce ($12) and, of course, Chef Miguel’s signature Paella a la Maestre ($25). Tony is also looking forward to featuring French classics such as Bouillabaisse, Pot au Feu and Tripes Lyonnaise. The Cellar Number One Wine Bar’s accessible cellar gives a nod to the classic old world regions and listings, as well as drawing from Australian’s iconic and boutique wineries. Pricing starts at $7 a glass and $35 a bottle for Number One’s house wine, with most priced under $100. Restaurant manager and sommelier Ben Link says that eventually the wine list pricings will only be limited by the customer’s budget, as he has time to seek out client favourites. Cognac and whisky choices are available. The Interior The warm bar and dining room reflect Tony Bilson’s love of comfortable, soft surrounds and of contemporary art – the works on the walls are from his personal collection. The room will take 16 pax seated at the bar, 80 pax in the dining room, 90 pax for cocktail parties. Outdoor seating is available for 40 pax around the Fairfax fountain, a focal point on the streetscape at Circular Quay. http://www.bestvenues.com.au/News/tony_bilson_wine_bar/default.aspx This season the GRAND PRIZE is worth $10,000 and is your choice of either 1 year’s supply of petrol, 1 year’s supply of groceries, or a lifestyle makeover for you and your home! Plus win instant prizes, including French Champagne, spa treatments, luxury accommodation, show tickets, shopping sprees and a trip for 2 to Mirvac Hotels & Resorts in Port Douglas or Auckland, inclusive of airfares and accommodation! Just book and hold your residential event at any Mirvac Hotels & Resorts in New South Wales between 01 September 08 and 30 April 09 and based on the revenue spend* you will receive 1 of these fantastic prizes, PLUS multiple entries in the GRAND PRIZE DRAW! Choose the brand and the location in New South Wales that is sure to work for you! *Check out www.mirvachotels.com/NSW-Summer-Conference-Promotion or email nswevents@mirvac.com.au. http://www.bestvenues.com.au/News/mirvac-hotel-prize-win/default.aspx 26th Aug - Last night 37 winners were announced at the 2008 Restaurant & Catering Queensland Brisbane Awards for Excellence. Queensland's largest hospitality and tourism awards highlighted the industry's finest within the Brisbane Region at the Awards for Excellence presentation night dinner at the Brisbane Convention and Exhibition Centre. Six hundred hospitality professionals came together and enjoyed a night away from their businesses to celebrate the culinary diversity of the region and to see who the top Brisbane performers were for 2008. The credits rolled and winners were announced revealing; Watt Modern Dining, Best Alfresco Restaurant and Tisane Tea Room in Fortitude Valley - Best Cafe Restaurant. West End's Gunshop Cafe won the Best Breakfast Cafe title and High Societea in Clayfield took Best Coffee Shop/ Tea Room 2008. Newcomer Biagio Restaurant in Red Hill was announced both Best New Restaurant as well as securing the title of Best Italian Restaurant for 2008. Arriva Italian Restaurant in New Farm won Best Pizza Restaurant and Brent's Restaurant in Toowong took the Best Chef/Owner Restaurant award. Portside's Wilson's Boathouse won Best Seafood Restaurant and Cha Cha Char, Best Steak Restaurant. Borough's Cafe and wine bar in Scarborough was announced Best Entertainment Restaurant. Baguette Restaurant & Lounge Bar on Racecourse Road won Best Informal Dining Restaurant and Urbane, in Brisbane's CBD took the award for Best Fine Dining Restaurant. Gianni's Restaurant also in the CBD won Best European Restaurant. The supreme 'Restaurant of the Year' Award went to Phillip Johnson's E'cco Bistro. E'cco was also named Best Modern Australian Restaurant in Brisbane for 2008. Brisbane's highly coveted title of 'Caterer of the year' went to the Brisbane Convention and Exhibition Centre. The BCEC also won Best Function/ Convention Centre Caterer. The winners of the Brisbane awards will go on to compete in the State Awards to be held in Brisbane at a black tie presentation dinner on the 15th of September at Suncorp Stadium in Brisbane. http://www.bestvenues.com.au/News/catering_awards/default.aspx As their stunning redevelopment draws to a close, Grand Hyatt Melbourne introduces their new restaurant and bar Grand Hyatt Melbourne are pleased to announce two new additions to Melbourne’s thriving culinary scene - an exciting new dining destination, Collins Kitchen, and exclusive new bar, RU-CO, opening for this year’s Spring Racing Carnival. With rising culinary star Jason Camillo, Collins Kitchen brings a refreshing new concept to CBD regulars and Melbourne visitors alike with an innovative open kitchen experience. With an emphasis on local and organic produce, Collins Kitchen offers simple and authentic food with a variety of different dishes, including fresh sushi and dumplings, grill, home made pasta and deli with local produce to eat in or take home. Collins Kitchen also offers two private dining rooms and is open from breakfast to late night supper. Melbourne’s new meeting point, centrally located at the intersection of Russell and Collins streets, is bar RU-CO. With dramatic design complete with stunning outdoor courtyard, RU-CO offers the finest selection of beverages including a spectacular wall of 2000 bottles of premium wine and an impressive list of martinis, crushes and classic cocktails, as well as a great variety of single malt whiskeys and cognacs. Accessible via Beaney Lane or the new Collins Street entrance, RU-CO will open every evening. For more information regarding the redevelopment, please visit hyatt.com or visit the hotel's general manager's blog, http://davidmansfield.typepad.com/thesiteoffice/ or contact Danielle van der Griend, danielle.vandergriend@hyatt.com, +613 9653 4666. http://www.bestvenues.com.au/News/conferences_melbourne/default.aspx So far this year the team at Hyatt Regency Sanctuary Cove has enjoyed success after being named Australia’s Leading Golf Resort at the World Travel Awards and winning the Event Venue of the Year at the BT Publishing Awards. The hotel believes they’ve also had another win with the appointment of new Food and Beverage Executive Director, Sanjeev Kapoor. After 14 years working for the Hyatt group in Melbourne, Sydney and Perth, Sanjeev brings an exceptional amount of experience in Food & Beverage management to this five-star resort hotel. Hotel General Manager Patrick Hardy is thrilled to have Sanjeev join the Executive Team. “With the refurbishment of the Cove Café complete and other exciting changes ahead, Sanjeev’s experience will be pivotal in ensuring the continued success of the food and beverage offer at the resort,” said Patrick. Sanjeev was Born in New Dehli, India and moved to Australia in 1990 after completing his hotel management diploma. From his early days as Banqueting team leader at Grand Hyatt Melbourne, Sanjeev has enjoyed success as Banquet Service Manager at Grand Hyatt Melbourne, Assistant Director of Food and Beverage at Grand Hyatt Melbourne and more recently Director, Food and Beverage at Hyatt Regency Perth. Sanjeev will work closely with Executive Chef Sheldon Tan who has been cooking up a storm since joining the hotel earlier this year. Guests are already enjoying an all new dining experience at the newly refurbished Cove Café which is open for breakfast, lunch and afternoon tea daily. From August 29, the Cove Café will also be open for dinner on Friday and Saturday nights. The hotel’s signature restaurant The Fireplace continues to serve up wood fired provincial style cuisine and is open seven nights for dinner from 6.00pm – 10pm. The Fireplace Restaurant is fully licensed with reservations essential. http://www.bestvenues.com.au/News/wedding_hotel_queensland/default.aspx This September why not indulge in the French love affair with Sheraton Mirage Resort and Spa Gold Coast? Treat yourself to the ultimate couple escape with the La Mer package and surround yourself with all things French. Stay overnight in an Ocean Premium room which features all the divine luxuries from the flat screen television to the newly appointed Sheraton Sweet Sleeper Bed. A French inspired high tea along with two glasses of sparkling wine will set the mood for romance and relaxation as you overlook the sparkling lagoons and Pacific Ocean from Breakers Bar. From $440 per room per night for September 2008 only. Our award winning chef’s table buffet at Terraces Restaurant is famous for its delicious seafood, gourmet dishes and desserts. Now for four French inspired weeks, they are joined by rotational favorites from around the region. Indulge in lobster bisque, crème duarry, seafood vol au vents, moules mariniere, beef bourguignonne, chicken chasseuer and coq au vin! Or head straight to the dessert selection and devour the delice aux fruits de la passion, gateaux a la truffe, crème caramels and hazelnut terrine. All this and more on top of our usual spectacular buffet and for no additional cost! Bookings are now being taken for Horizons Restaurant where chef de cuisine Mark Toderello is busy preparing weekly menu changes inspired by regional France. An opportunity not to be missed for any aspiring connoisseur to sample the great foods from around the country, 3 course set table de hote menu start from $72 per person. http://www.bestvenues.com.au/News/weddings_gold_coast/default.aspx Brisbane Emporium Hotel takes national award for Best New Hotel Hot on the heels of being named as one of the world's best hotels in the 12th Annual International Conde Nast Traveler's Hot List, Brisbane's Emporium Hotel has taken out Best New Hotel in the prestigious 2008 HM Awards for Hotel & Accommodation Excellence. http://www.bestvenues.com.au/News/brisbane_hotel_events/default.aspx Brien Trippas today announced that Trippas White Catering have secured a second consecutive term to manage the Art Gallery of New South Wales’ Gallery Restaurant, Café, Kiosk and on-site catering. The Art Gallery of NSW Trust has confirmed that the new five year contract –with potential to extend to a further three years- is indicative of its confidence in the awarding winning caterer. Trippas White Catering last year amalgamated with the Australian International Hospitality Group (AIH), forming the country’s most significant business in this sector. One of the elements within Trippas White’s winning Gallery proposal is a planned ‘celebrity chef’ list, which will bring a dynamic new dimension to Sydney catering. http://www.bestvenues.com.au/News/Catering_sydney_events/default.aspx Treat your loved one to a truly unforgettable experience at Blu Horizon Bar. For the ultimate proposal, get down on one knee with a backdrop of stunning harbour views and take her breath away with Blu Horizon’s exclusive, “Diamond Martini”. With a AU$10,000 price tag, the martini is presented with a beautiful one carat diamond sure to put a sparkle in her eye. Blu Horizon Bar has teamed up with leading jeweller, Love & Hatred created by Giovanni D’Ercole to present this exclusive martini. On the evening of the big proposal, a representative from Love & Hatred will arrive at the bar with the diamond safely locked inside a security briefcase. The lucky lady is then served a delicious martini and the case is opened to reveal a jewellery box and a beautiful diamond within. Due to the sensitivity of the Diamond Martini, a minimum of 24 hours notice is required to ensure the safe delivery of both the drink and the diamond. Blu Horizon Bar occupies a breathtaking location on the top floor of the Shangri-La Hotel, Sydney and offers unrivalled harbour views. Blu Horizon has been voted ‘Best Hotel Bar 2006’ at the Hotel Management Magazine Awards. For enquiries and reservations, please contact Blu Horizon Bar on 02 9250 6000, or visit www.shangri-la.com. Hong Kong-based Shangri-La Hotels and Resorts currently manages 50 hotels under Shangri-La and Traders brands with a rooms inventory of over 23,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, mainland China, Fiji, Hong Kong, Indonesia, India, Malaysia, Philippines, Singapore, Sultanate of Oman, Thailand, Taiwan and the United Arab Emirates. The group has over 40 projects under development in Canada, mainland China, France, India, Japan, Macau, Maldives, Philippines, Qatar, Seychelles, Thailand, United Arab Emirates, United Kingdom and the United States. For more information or reservations, please contact a travel professional or access the website at www.shangri-la.com. http://www.bestvenues.com.au/News/blue-horizon-proposals/default.aspx In 2008, the Australia's Wine List of the Year Awards returns. Established in 1994 by Tucker Seabrook, the Australia's Wine The Wine of the Year Awards is Australia's most recognised and respected national awards for wine lists. Fine Wine Partners (a merger between Tucker Seabrook and Distinguished Vineyards) in partnership with Australia's leading wine publication, Gourmet Traveller WINE, are proud to continue the history of these awards. The winners for 2008 are: OVERALL WINNER FOR 2008: Taxi Dining Room, Melbourne Best Restaurant list 2008 & Sommelier of the Year- The Judy Hurst Award. STATE WINNERS VIC- Taxi Dining Room, Melbourne NSW- Rockpool, Sydney SA- Appellation, Baroosa Valley WA- Must Wine Bar, Perth QLD- Isis Brasserie, Brisbane TAS- Terrace Restaurant, Prospect Vale ACT- The Ginger Room, Canberra HALL OF FAME Asiana, Melbourne Aria, Sydney Circa, Melbourne Forty One, Sydney Syracuse, Melbourne Walter's Wine Bar, Melbourne Friends, Perth http://www.bestvenues.com.au/News/gourmet_traveller_awards/default.aspx 1806 in Melbourne has just taken out the award for Best Cocktail List in the World at the New Orleans Tales of the Cocktail festival. Tales of the Cocktail is a “culinary and cocktail festival, (that) allows the connoisseur or amateur to fully experience (taste, see and learn about) cocktail culture.” It is the most widely respected gathering of cocktail enthusiasts and aficionados in the world, where people like Gary Regan, Ted Haigh, Audrey Saunders and Simon Difford give education sessions, tastings and workshops. If there is a question you have about cocktails, any question, up to and including when washing machines were first used to mix party-sized serves of punch..? Then Tales of the Cocktail is where it will be answered. Australia was well represented in the Awards with nominees for Best Drinks Selection (Der Raum, Richmond, Melbourne.) Best Brand Ambassador (Jason Crawly, Maxxium, Sydney) and of course, Best Cocktail List (Bayswater Brasserie, Sydney, and 1806, Melbourne). The award ceremony was in New Orleans on Saturday 19th of July, or 2pm Sunday 20th Australian time. There to collect the award on behalf of the crew at 1806 was previous Australian Bartender Magazine editor Naren Young. The award winning cocktail list follows an historical time line from 1806, the year the word cocktail was first defined in print, till today. There is at least one cocktail from every decade complete with the history behind the drink, including who created it, where, and why. For a delicious history lesson and some of the best drinks around, head down to 1806, 169 Exhibition St Melbourne, and toast Australia's victory! http://www.bestvenues.com.au/News/award_winning_cocktail_bar/default.aspx Melt has just created a new area (with mini-bar and an outdoor balcony for smokers) perfect for boutique launches and small functions up to 50 heads. For further details please contact Walter PH: 02 9380 6060 or send an enquiry via http://www.bestvenues.com.au/Venue/meltbar/default.aspx http://www.bestvenues.com.au/News/cocktail_party_sydney/default.aspx SYDNEY’S leading group of function venues and restaurants, Dockside Group, has announced the acquisition of renowned restaurants Waterfront & Wolfies Grill at The Rocks to its existing portfolio making the Dockside Group one of Australia’s largest independently-owned venue operators. As a result, Dockside can now cater for over 3,000 guests in cocktail business events in the Rocks precinct alone across the three restaurant function venues. With an impressive track record the family-owned business now has greater flexibility and creativity across its venue portfolio comprising four function venues – Dockside, Star Room and L’Aqua, at Cockle Bay Wharf, and WatersEdge at Pier One joining the four restaurants Ice Cube Seafood Bar and Grill at Darling Harbour and the historic Rocks precinct additions of Italian Village, Waterfront and Wolfies. Announcing the acquisition, Dockside Group’s Managing Director Christopher Drivas said it was a very exciting leap forward in the group’s expansion and demonstrated Dockside’s commitment to growing its waterfront venues strategy. Amongst its prominent locations, Dockside Group has a significant presence in Sydney’s Harbour precinct with existing venues Dockside, L’Aqua and Star Room at Cockle Bay Wharf Darling Harbour and Waters Edge at Pier One. Italian Village, Wolfie’s & Waterfront at The Rocks, offer private dining rooms and event options to take advantage of the stunning harbour views overlooking the Sydney Opera House. http://www.bestvenues.com.au/News/Sydney_cbd_cocktail_party/default.aspx The new Cafe restaurant at Hyatt Regency Perth is open for business after an extensive redevelopment that transformed the restaurant and introduced a new, interactive style of dining to Perth. The food is innovative, the décor contemporary, the plush chairs and sofas spacious and comfortable. In essence, Cafe presents a warm and inviting atmosphere that entices you to sit and graze for hours, and with the endless array of food on offer it is not a difficult task. Cafe has long been renowned for its cuisine and the new look restaurant continues to deliver exquisite gastronomic delights. It is evident from the brightly coloured food on display that the chef chooses only ingredients of the highest possible quality. The modern restaurant design features three interactive cooking stations – a deli counter, show kitchen and dessert bar. Chefs are positioned at each of the cooking stations to deliver food straight from the pan to the plate - tossing fresh salads to taste, grilling lamb chops to perfection and baking waffles on the spot. The deli counter is the first port of call, and the hardest task is to exhibit some self control to leave room for the remaining two courses. There is an array of cold meats, cheese, antipasto, grilled zucchini, marinated mushrooms, Roma tomatoes with mozzarella and basil, smoked salmon, crabs and prawns on ice, and a tantalizing seafood salad. Next is the show kitchen, serving hot food including fish of the day, grilled prawns, crisp lightly cooked asparagus and broccoli, roast pumpkin, lamb chops and steaks grilled on request, and thinly sliced succulent meat straight off the bone. Not to mention the gnocchi to die for, pizzetta baked in the open oven and steaming soup of the day with crunchy croutons. The dessert bar makes the term ‘like a kid in a candy store’ spring to mind. Strategically placed at the front of the restaurant the eye catching display is a strict reminder of ‘I must save room for some of these tasty treats’. There is ice-cream, sorbet, waffles, cakes, mini tarts, pavlova, shooter desserts, sticky date pudding, fruit…and so much more. http://www.bestvenues.com.au/News/functions_perth/default.aspx Just when you thought it couldn’t get any better the Bavarians have extended their famous hospitality even further, opening two new areas at the Bavarian Bier Café Parramatta this weekend. The BierHaus and the stylish Kuh Bar will open this Friday, July 25 and to celebrate the Bavarian Bier Café is offering $5 Chicken Schnitzel Burgers in both areas from 5pm until late. Perfect for functions, The BierHaus has a capacity for up to 180 guests while the adjoining Kuh Bar is ideal for more intimate gatherings of up to 50 people. Alternatively, both spaces can be hired out for larger parties and events. There will be a great party vibe on Friday nights and weekends, and of course the same fantastic range of quality biers including Franziskaner Hefe-Weissbier, Paulaner Premium Pils and Hofbräu Original will also be available. http://www.bestvenues.com.au/News/beer_cafe/default.aspx Cable Beach Club Resort, Broome has won the Best Hotel / Resort Australian Property award at the 2008 Australian Federation of Travel Agents (AFTA) National Travel Industry Awards for Excellence, over renowned eastern states finalists. The resort already holds a list of 2007 National and State award titles including, ‘Best Resort Style Accommodation’, ‘Luxury Accommodation’, ‘Deluxe Accommodation’ and ‘Best Resort Accommodation’. In 2008 Cable Beach Club Resort continued this success by winning the Kimberley Development Commission Accommodation Award and the Perth Convention Bureau Business Tourism Development Award at Australia’s North West Tourism Awards. The resort is honoured to be able to add its newest title of Best Hotel / Resort Australian Property to its credentials. AFTA is the representative body for Australia's Travel Agents. The AFTA awards ceremony, held in Sydney over the weekend, recognises and promotes excellence in tourism and is voted by travel agents Australia wide. General Manager of Cable Beach Club Resort, Ron Sedon, was thrilled the resort was recognised by travel agents for the unique and luxurious range of services and facilities on offer. “There is no doubt that Cable Beach Club Resort offers a truly unique experience for local, national and international guests visiting Broome and continuing to win these prestigious back to back awards reflects the resorts ability to remain a leader in tourism.” Cable Beach Club Resort is the only Resort in Broome overlooking the legendary Cable Beach and provides a diverse range of café, bar and restaurant facilities for guests. A variety of accommodation options at Cable Beach Club Resort includes Studio Rooms overlooking Garden, Pool or Ocean Views, classic Broome style Bungalows, Villas complete with personal butlers as well as the Resort’s flagship accommodation being the Colonial and Asian styled Suites. This winter guests can escape the chill and stay at Cable Beach Club for 4 nights from $752* per person. July 2008 For more information visit http://www.bestvenues.com.au/Venue/cablebeach/default.aspx *Conditions apply http://www.bestvenues.com.au/News/cable-beach-club/default.aspx Its one of Sydney’s little-known luxury hideaways, but The Argyle’s exclusive VIP lounge, The Reibey Room, won’t be a secret much longer. The stylish Reibey Room is now offering premium spirit bottle service so that sophisticated night-owls can enjoy an evening out in superstar style from the comfort of their own private booth. A bottle of premium spirit of choice is served by a personal cocktail waitress along with a variety of mixers and garnishes, allowing guests to create bespoke concoctions to sip throughout the evening. The Argyle’s General Manager, Eliza Sloane, said the whole concept of the Reibey Room was designed so guests could sit back in style and enjoy the ambience. The Reibey Room’s décor, including comfortable red leather lounges, chic copper chain drapery and the largest lava lamp bar in Australia, ensures the atmosphere in the room is ultra sultry. As well as the new bottle service, a range of quality wines, local and imported beers and one of Sydney’s best cocktail lists is available in the Reibey Room and within The Argyle itself. An extensive menu is on offer throughout The Argyle until late every night of the week, making it one of the only premium venues in the city where you can enjoy a late night supper. http://www.bestvenues.com.au/News/function_the_rocks/default.aspx Book your Xmas party at Y&K's before October 1st to win a Rooftop party to the value of $1,500 - 12 bottles of Domaine Chandon - A Keg of Coopers Pale Ale - BBQ Pacl - And your own private Rooftop! http://www.bestvenues.com.au/News/birthday_party_functions/default.aspx Accor’s newest property is the the 5-star Pullman at Sydney Olympic Park, opening 1 September 2008. To celebrate its launch, the Pullman Sydney is offering a ‘champagne special’ for conference packages booked by 1 September 2008. The package includes six bottles of French champagne available to the conference organisers who book a residential conference of at least 50 rooms and is held before the 31 January 2009. Aside from offering five star accommodation and facilities, the first of its kind in the Western Sydney area, the hotel has also announced its opening special conference rates from $75 per person for day delegates while room rates for residential conferences starting from $210 per room, per night. As Homebush and its surrounds experience a rapidly increasing growth in businesses, meetings and events, the new Pullman will work in unison with the existing Novotel sand Ibis complex, allowing event organisers a one –stop range of flexible spaces for any conference, cocktail party or event. http://www.bestvenues.com.au/News/conferences_homebush/default.aspx Sofitel Sydney Wentworth has joined the acclaimed champagne house Dom Pérignon to celebrate some of the finest vintages produced at the famed Abbey of Hautvillers in France. http://www.bestvenues.com.au/News/luxury_hotel_package_sydney/default.aspx Shoal Bay Resort & Spa was recently announced as the winner of the "Hotel Motel & Accommodation Association – Accommodation Industry Awards for Excellence 2008" for 'The Best Resort in NSW'. This very special evening recognised and rewarded NSW's finest properties and staff and celebrated business excellence in the hospitality industry. This latest recognition follows success last month as a dual finalist in the 2008 AHA (NSW) Accommodation Awards for Excellence in the categories of "Best Training 2008" and "Regional Deluxe Property of the Year 2008". http://www.bestvenues.com.au/News/conference_nsw/default.aspx Following the success of recently held wine dinners, Sydney Wine Room continues to provide a comfortable setting in which those who are either passionate about making, want to learn more about food & wine, or are simply looking for an event where they can interact with other guests at the table. The next wine dinner will be held on the 14th of July with the wine maker from Hungerford Hill Winery. The dinner inlucdes a 5 course degustation and mixing wines with each course. Booking essential as limited seats available Contact: Matthew De Bono Ph: 8354 4400 E: matthew@kirketonbrasserie.com.au http://www.bestvenues.com.au/News/wine_dinner_sydney/default.aspx Meadowbank Estate will be hosting a annual TRUFFLE DINNER including a vertical tasting of Meadowbank Riesling Presented by Peter Cooper of Perigord Truffles of Tasmania on Friday, 18th July—7.30pm $175 per person $155 per person (cellar club members) http://www.bestvenues.com.au/News/hobart_corporate_getaway/default.aspx Marque reopens on July 4th to reveal a more spacious dining room and a luxurious private dining room to comfortably seat sixteen people underneath the scintilla chandelier. To celebrate the re-opening on July 4th, Marque Restaurant will be holding a series of degustation dinners @ $145 pp until July 12th. From July 18th, Marque restaurant will also be opening for Friday lunch. We are offering a prix fix business lunch menu of 3 courses for $45 in addition to our a la carte & degustation menus. http://www.bestvenues.com.au/News/new_restaurant_sydney/default.aspx <a href= http://www.bestgiftcertificates.com.au/secondaryExperience.aspx?secondaryCategoryId=23 target=_blank >>>> PURCHASE HIGH-TEA GIFT CERTIFICATES- click here </a> PAMPER-ME AFTERNOON TEA PACKAGE WITH SOFITEL Sofitel Werribee Park Mansion Hotel & Spa launch luxury LeSpa and Lenôtre package. It’s easy to double your pleasure with Sofitel Werribee Park Mansion Hotel & Spa launching a new luxury package for the ladies-who-lunch set. The hotel has created a special package that combines two of Sofitel’s most indulgent features – LeSpa and Lenôtre. The package features a 60 minute spa pamper session in a superb twin treatment room in Sofitel’s LeSpa retreat. Guests will also receive their choice of a Lenôtre morning or afternoon tea to enjoy in the sublime surrounds of the Sofitel Hotel which sits aside the historic Mansion and evokes traditional scenes of an English country garden. The legendary Lenôtre name is one of the most famous names in pastry and confectionary, synonymous with the finest traditions of gastronomy and decadent delights. Sofitel return to tradition to use Lenôtre as part of morning and afternoon tea rituals held within the hotel, with an impressive menu capturing the essence of fine French patisserie with an alluring modern design and presentation. Sofitel’s dynamic LeSpa features an exclusive Lancôme ‘Le Studio De Beaute’ for LeSpa’s diverse range of facial, body and beauty services, plus a 17-metre indoor heated pool and a spa, steam rooms, a fully-equipped gymnasium, and eight beautifully appointed treatment rooms. World-renowned French skin care and beauty ranges, Decleor and Lancôme, are the brands behind LeSpa as well as the Australian product, Li’Tya. Decleor’s holistic approach to beauty gives visitors the ultimate aromatherapy experience using the purest, most potent plant extracts and the finest 100% natural essential oils. The package is priced from AU$275 per couple. Gift vouchers are also available.* Bookings are essential and can be made by calling 03 9731 4140. Visit www.mansionhotel.com.au *Offer subject to availability until 30 December 2008. Terms and conditions apply. http://www.bestvenues.com.au/News/sofitel-werribee-afternoontea-package/default.aspx We are pleased to announce that clients and their guests can now enjoy high speed Internet connectivity at Flowerdale Estate Retreat. To celebrate they are offering a complimentary cocktail party. This includes pre-dinner drinks and canapés for half an hour, to clients who book a conference at Flowerdale Estate to be held prior to August 31st, 2008. For further information please send an enquiry to yolanda@degrootsmedia.com.au http://www.bestvenues.com.au/News/theyyarra_valley_functio/default.aspx “Park Hyatt Melbourne to host a series of Exclusive Master Classes featuring Four of Australia’s Finest Chefs” Melbourne, Australia, June - Park Hyatt Melbourne, in conjunction with Delicious Magazine and Vogue Entertaining and Travel, are delighted to present a series of exclusive Master Classes. Featuring some of Australia’s finest young chefs, the series will be held between July and November at Park Hyatt Melbourne. The series will showcase the talents of culinary masters Dallas Cuddy, Ben O’Donoghue, Matt Moran and Tobie Puttock. Skilled, passionate and inspirational, the Master Class chefs will play with flavours and textures to create simple, original, mouth-watering dishes. An interactive series, guests will be able to taste each dish, enjoy matching wines, pick up valuable tips and ask questions. Mr Arthur Holliger, General Manager Park Hyatt Melbourne, said “As Melbourne’s leading luxury hotel, Park Hyatt Melbourne is very proud and excited to be hosting this Master Class series. Showcasing the talent of our finest young chefs is an honour and a wonderful opportunity for the hotel.” Dallas Cuddy, the creative force behind Melbourne restaurant “Verge”, will launch the series with four sessions held over Wednesday 18 and Thursday 19 July. Having previously worked in London at Gordon Ramsay’s Petrus and also a year at Nobu, in 2005 Dallas became head chef at Melbourne’s cosmopolitan Verge restaurant. This opportunity gave Dallas a chance to create that distinctive contemporary Japanese cuisine that earned him The Age Good Food Guide’s Young Chef of the Year (2007). Ben O’Donoghue, of “Surfing the Menu” fame, will host classes on Thursday 28 and Friday 29 August. This thirty-something chef began his career working in a number of top Australian restaurants including Tribeca in Sydney and Jessicas in Perth before heading to London where he headed up the kitchen at the exclusive Monte’s Club in Knightsbridge and Trendy Atlantic Bar and Grill. Ben has also been a food stylist consultant for Jamie Oliver and assisting with various events including catering for Tony Blair and the Italian Prime Minister. A regular food writer and keen surfer in his spare time, Ben will indeed bring a touch of freshness and simplicity to the menu chosen for Master Class sessions. The incomparable and dynamic Matthew Moran, head chef at Sydney’s “ARIA Restaurant”, will share his contagious passion for food on Monday 29 and Tuesday 30 September. Matt’s belief is sourcing the finest seasonal produce available being the key to creating a flavoursome, balanced and premium quality menu. Always the consummate gentleman, Matt’s generosity in donating his time and expertise to Sydney’s charity and arts dinners as well as international culinary circuits, proves that this Master Class at Park Hyatt Melbourne is a unique opportunity to get up close and personal with the Master Chef. Monday 24 and Tuesday 25 November will be the final Master Class featuring Melbourne born Tobie Puttock from Jamie Oliver’s “Fifteen”. Tobie brings his expertise from River Café and Fifteen London to Melbourne, creating bold Italian-influenced cuisine, including home-made pastas and risottos, fresh fish and hearty rustic meat and poultry dishes using the best seasonal produce from Victoria, the rest of Australia and Italy. This young and inspiring chef will present some simple yet mouthwatering dishes for your tasting. Limited tickets are available. For further information and reservations, please contact Delicious Magazine on +61 (0)2 8062 2513 or masterclass@newsmagazines.com.au http://www.bestvenues.com.au/News/wine-dinners-melbourne/default.aspx July 4-5th July 11-12th July 25-26th PACKAGE INCLUDES * 2 night’s accommodation in a kingsize or queen mansion with private or ensuite bathroom * Continental or full cooked breakfast both mornings *Mulled wine pre-dinner drinks in the drawing room with log fire * Traditional 3 course Christmas dinner—Saturday evening in the magnificent Dining Hall—white starched linen, candelabras, Christmas decorations and music. * BYO alcohol * Port and homemade mince pies in drawing room after dinner *Late checkout Sunday Group bookings only. Seven delightful rooms available for $675 per couple. For more information call 08 9641 1366 or visit the Faversham House site on Best Venues. http://www.bestvenues.com.au/News/faversham-house-christmas-in-july/default.aspx ROYAL MOTOR YACHT SQUADRON NEWS- Harbour Room's renovations which commenced in April 2008 will be finished soon. Please stay tunned for more information. For further Information please send an enquiry via http://www.bestvenues.com.au/Venue/royalmelbourne/default.aspx http://www.bestvenues.com.au/News/waterside_function/default.aspx Bartender David Nguyen-Luu knows how to make a cocktail or two, and the judges thought so too when he took out second place in the 2008 Angostura International Bartenders Challenge. Twenty finalists from around Australia competed in the event to select a representative to attend the World Championship in Trinidad. Nguyen-Luu is owner of the Julep Lounge, a classy cocktail bar with tapas menu and gentle lounge music. Fellow Julep Lounge bartender Jonathon Day won third place in the same Angostura Challenge, making it a double win for Canberra. http://www.bestvenues.com.au/News/canberra_wine_bar/default.aspx Discover the gourmet delights of Canberra and its surrounds on a special tour organized by Sydney food lover Anne Stewart. A Capital Idea! departs Sydney on 23 October and includes four days/three nights of escorted touring to restaurants, wineries, markets and food producers. Highlights include a mini expo and dinner with the Makers of Murrumbateman at Country Guesthouse Schonegg, and a visit to Grazing restaurant in Gundaroo, named Australia’s best tourism restaurant in this year’s Qantas Australian Tourism Awards. http://www.bestvenues.com.au/News/food_wine_tour_canberra/default.aspx Canberra’s coolest new dining venue is Flint Dining Room and Bar, offering an eclectic menu in the swish surrounds of the recently opened Diamant Hotel. The heritage-listed hotel is part of the NewActon development, which includes apartments, shops, office space, restaurants, bars and accommodation. Flint is owned by Grant and Spencer Kells, apprentices of the famous Connaught Hotel in Mayfair London and part of the prestigious Savoy Group. Premium steak and woodfired pizzas are a feature of the menu, along with contemporary offerings such as beetroot carpaccio, bbq spiced squid and duck breast with rhubarb marmalade. http://www.bestvenues.com.au/News/canberra_functions/default.aspx Award winning food and award winning wines will combine for a fabulous night when Moo Moo hosts the Gemtree Vineyard’s Winemaker’s dinner on Wednesday 9 July, 2008. Gemtree Vineyards is ranked 4.5 stars by Australia’s leading wine critic James Halliday and winemaker Mike Brown will join guests for a five course meal that will be matched perfectly with a selection of Gemtree wines. Restaurant owner Steven Adams said he is delighted to be hosting this event. “For the past two years our wine list has been recognised as one of the best on the Gold Coast and in my continued search to find more award winning wines to add to our cellar, I was introduced to Gemtree Wines.” “Not only do I like the unique characteristics and fruity flavours of the wines I am extremely impressed by the vineyard’s passion to use only sound environmental practices to produce the wines,” said Steven. Steve anticipates there will be a lot of interest in this wine dinner and expects that seats will fill quickly. From 7pm guests will enjoy pan-roasted ocean trout with a shaved fennel, apple and watercress salad finished with a confit fennel and garlic vinaigrette served with the crisp full flavoured 100% organic 08’ GEMTREE ‘MOONSTONE’ ALBARIÑO. Main course will be an Assiette of Certified organic Gippsland eye fillet served with celeriac puree; spice rubbed Darling Downs Wagyu rump cap accompanied by potato and thyme gratin; and exclusive to Moo Moo - the Master Kobe rib fillet with grilled asparagus tips and tomato consommé jelly; served with a selection of Chefs sauces. To complement this delicious meal there will be a flight of fine red wines comprising 06’ Gemtree ‘Uncut’ Shiraz, 06’ Gemtree ‘Cadenzia’ Grenache Tempranillo Shiraz and 05’ Gemtree ‘Obsidian’ Shiraz. After a tasty dessert of mango panacotta, dinner will conclude with a cheese platter accompanied by the 06’ Gemtree “Bloodstone’ Tempranillo. Tickets are $125 per person and reservations are essential by phoning the restaurant on 55399952. http://www.bestvenues.com.au/News/wine_dinner_brisbane/default.aspx Opera Point Events’ Head Chef Simon Sandall reunited with Matt Moran on Thursday June 5 to produce the menu for the Sydney Children’s Hospital Randwick’s annual signature fundraising event, the Gold Dinner. The duo who worked side by side for eight years at Matt’s esteemed ARIA Restaurant were chosen to cook for the glamorous event which, in its 11th year, remains unparalleled by similar events. Held in a different secret location every year, the Gold Dinner is recognised for its food, excellence in production, unique venues, style and sophistication and generous giving. Simon’s experience in cooking for large prestigious events at the Sydney Opera House, such as the APEC Leaders Dinner, proved a valuable tool on the night. His previous role as head chef at ARIA and Matt’s right hand man for eight years made Simon a perfect pick for the task. “I really enjoyed getting back in the kitchen with Matt and the Gold Dinner was a great occasion to do it. There’s nothing better than cooking fantastic food for a group of guests who had come together for such an important cause,” said Simon. 270 guests dined in The Sydney Opera House’s Opera Point Marquee following drinks and canapés in the iconic venue’s Summer Pavilion. The Opera Point Marquee was exquisitely transformed by Hannaford’s into a secret garden - a 1930s-styled outdoor garden party with fine champagne, French parasols and magnificent arbors bursting with roses. Guests enjoyed the night filled with fabulous food and wine, raising $1.1Million for the Digestive Tract Diseases Unit at Sydney Children’s Hospital. The principal supporter of the Gold Dinner was the Macquarie Group and product sponsors were Paspaley Pearls and Louis Vuitton. The Gold Dinner is the pinnacle fundraising dinner in Australia and has raised over $12.5 million net profit for the Hospital over the past 10 years. The Gold Dinner is managed and organised by the Sydney Children’s Hospital Foundation and the Gold Dinner Committee. http://www.bestvenues.com.au/News/Marquee_function/default.aspx When it comes to Melbourne restaurants, ‘THE ITALIAN’ is a true CBD favourite amongst foodies, international celebrities and the business arena. With its exposed features, floor to ceiling wine cabinets & ornate design details, ‘THE ITALIAN’ has always been in a league of its own and in 2008 - it’s on the move. After three years in Malthouse Lane, The Italian has moved cross Flinder’s Lane to hit the ‘serious’ side of town. The ‘real’ Italian, Roberto Scheriani – has embraced the opportunity to turn bistro dining into a ‘hotspot’ for the most powerful building in Australia. Known for its marble foyers and 56 floors of financial influence, 101 Collins St is now home to ‘THE ITALIAN’. http://www.bestvenues.com.au/News/italian_restaurant_melbourne/default.aspx Friday Night Happy Hour from 5-7:30pm, featuring $3 local tap beers, $4 imported tap beers, $5 house wine and basic spirits. With a DJ playing house and funk, Locanda is the perfect place to unwind after a busy week! http://www.bestvenues.com.au/News/happy_hour_melbourne/default.aspx Dining at Poachers Pantry just got even better with the launch of the new menu to com-mence after Mother’s Day which includes The menu has been created by our award winning chef Mel Hanns. Mel has been with the Smokehouse Café since its conception in September 2002 and has been instrumental in its success. She repeatedly produces seasonally inspired menus that showcase Poachers Pantry’s gourmet smoked goods, which in turn inspire our customers to use the products at home. Before joining the Smokehouse Café Mel worked in a myriad of roles in both Canberra and Sydney. Her cooking style has been influenced by the chefs she has worked with, such as Serif Kaya of Ottoman, Andrew Haskins of Fig and Josiah Li of Chairman and Yip. She now draws from her own experiences and the love of the country and the land to produce a wide range of innovative and contemporary dishes. Susan Bruce of Poacher’s Pantry said: “Mel uses our gourmet smoked meat products in such wonderfully innovative ways. It just demonstrates how versatile our products are and how many different ways there are of serving them.” The new menu commences on Friday 16 May 2008. http://www.bestvenues.com.au/News/weddings_canberra/default.aspx Warm up to this incredible Winter Special from The Blacket Hotel $150 includes: A Deluxe Queen Room, complimentary breakfast for two, 30% off Level Three dinner menu. Valid until 31st July. http://www.bestvenues.com.au/News/blacket-hotel-restaurant-special/default.aspx While many restaurants offer variations of a chefs table, ARIA Restaurant consulted architect Alexander Tzannes to design this innovative dining space. As a result, this purpose built room offers an exclusive in-kitchen fine dining experience. The flexibility in design allows guests as much interaction or privacy they desire and the interior is intimately decorated featuring a plush leather banquette and a hand crafted black butt timber dining table. Built within the main kitchen, the curtains are drawn back and the elegant Kitchen Table is transformed into an observation platform. Guests are then able to enjoy the theatrical element of a lunch or dinner service whilst observing the frenzied machinations of one of Sydney’s most esteemed kitchens. Guests arrive at ARIA and are welcomed at the bar with champagne and canapés. They are greeted by their dedicated wait staff and the chef who explains the evening’s events. The menu specially devised daily, consists of eight tasting courses featuring some of renowned chef Matthew Moran’s signature dishes and matching wines, drawn from ARIA’s award winning wine list. The chef plays an integral role at the Kitchen Table. The design allows guests the opportunity to discuss delicate details of each course with the chef preparing their meal. Insightful information about the menu can be shared by the chef, and the chance to engage with him in dialogue makes this a dynamic dining experience. Celebrated chef and co-owner Matthew Moran says The Kitchen Table offers a new and intimate experience to ARIA, “The Kitchen Table gives a true insight into the ARIA kitchen and is an added ingredient to the fine dining experience we offer”. Chef Matthew Moran says “Chefs in France first came up with the Chefs Table concept, inviting family and friends to eat at a table in the kitchen so they could try out new dishes. I am hoping by extending this invitation into my kitchen, guests are able to observe and share my passion for excellence in the kitchen”. To make a reservation call 02 9252 2555 or visit the Aria site on Best Venues. http://www.bestvenues.com.au/News/kitchen_table_sydney/default.aspx HUMMINGBIRD COCKTAIL & TAPAS BAR- Curl up by the fire during the winter months in style and nibble on delicious tapas dishes for $5 and half price drinks at Sydney's most talked about new tapas bar. Available June-Aug Mon-Fri 5pm-7pm. 500 Wattle Street, Ultimo Call (02) 9211 9260 for bookings. http://www.bestvenues.com.au/News/tapas_bar_sydney/default.aspx Loose Produce in Como has much more to offer than its name suggests. Packed full of gourmet goodies, take a browse through their shelves and you’re certain to find whatever it is that you’re looking for, from exotic spices to gluten free and organic wares. Loose Produce is also home to a cooking school hosted by the extremely capable Ann Meyer, from Cooking with Meyer. A self confessed food addict, Ann encourages a hands-on approach during her cooking classes, pointing out that when you allow people to make mistakes they tend to learn quickly from them. In any case, Ann is always on hand to assist in averting a culinary disaster. Each class begins with the basic principles of cooking, such as knife techniques, using the correct equipment and food preparation. The spring class schedule has just kicked off and covers a broad range of different cuisines and topics. Skills to acquire include effortlessly throwing together more-ish nibbles to have with drinks, creating home-made pizzas and calzones, and how to dish up a family dinner in less than 30 minutes. Ann also hosts “Trash and Stash” sessions most Saturday mornings at Loose Produce, a fun and casual forum in which to discuss food trends and sort through the bucket loads of mis-information about food that we hear every day. “Trash and Stash” sessions are free for anyone to attend and cover a different topic each week, such as spring fruits and vegetables. For more information on the cooking classes and for a copy of the class schedule, please visit the website. http://www.bestvenues.com.au/News/cooking_school_perth/default.aspx Previously known as Western Australian Wine & Food Festival- Australia's largest and most exciting consumer food and wine exhibition is coming to Perth in 2008. The new Good Food & Wine Show promises to be a spectacular event and will build on the foundations laid down by the enourmously popular WA Wine & Food Festival. The show will maintain the best of the West while adding many new features designed to entertain, educate and excite. Experience a new world of taste sensations Mouth watering recipes, exquisite wines and celebrity chefs – the Good Food & Wine Show has all the ingredients for a great day out! The latest trends With more than 150 exhibitors the Good Food & Wine Show is the ultimate place to explore new tastes and discover the latest culinary trends from around the world. Exciting ideas Impress your friends at your next dinner party; learn from the experts at cooking demonstrations, wine seminars and beverage workshops. Take away new recipe ideas, new tasty treats and a whole new appreciation of food and wine. http://www.bestvenues.com.au/News/Food_wine_festival_perth/default.aspx The Pettavel cooking class schedule for 2008 is now open for bookings. Executive Chef Matt Dempsey, Sous Chef Graham Jefferies and Chef-de-Partie Gabby Ladd will be conducting the classes, which will run from April to August. Classes are held on Wednesday evenings. DEMONSTRATION CLASSES This year we will also be running 1 demonstration only class (no hands on). This class “Melt in you Mouth Meats” will run for 2.5 hours (5.30-8.00pm) and is priced at $65 per person including dinner and a glass of wine. (Maximum 20 participants). PARTICIPATION CLASSES The regular participation classes are $95 per person and run from 5.30pm to approx 9.30pm and include dinner and a glass of wine. (Maximum 15 participants). SHOPPING TOUR (HALF DAY) 2.00pm - 8.30pm Spend the afternoon with the Pettavel Chefs learning the secrets to sourcing the best produce in the region. Return to Pettavel to prepare and savour an evening feast. Bus leaves Pettavel at 2.00pm. $135 per person. Please note, unfortunately Pettavel will not be running group classes in 2008. Classes are conducted between 5.30pm - 9.30pm. Participants receive a workbook of recipes and dinner, accompanied with a glass of Pettavel estate grown wine. Classes are limited to 15 people (Demonstration class - 20 people). Please book early to avoid disappointment. To download the cooking classes schedule or send an enquiry please go to www.bestvenues.com.au/Venue/Pettavel/default.aspx http://www.bestvenues.com.au/News/cooking_classes_winery/default.aspx Sheraton Mirage Resort and Spa Gold Coast, the Gold Coast’s only 5 star resort located directly on the beach has refurbished Rolls, the former resort nightclub, into a multi-functional facility suitable for a wide range of exciting functions and events. This unique venue features two separate entrances. The first access is from the port cochere through a tropical courtyard area and grand glass doors. The other entrance is on the lobby floor, via a mysterious staircase leading guests downstairs. Over 100 new low voltage and fluorescent lights have been installed, managed through a C-BUS system. With the capability of adjusting lighting levels, this will serve as a great advantage both for energy efficiency purposes and to allow specific atmospheres to be created for each meeting, event, dinner or wedding. Also, the entire room has been repainted to reflect the serene ocean feel of the resort, in tones of blue, willow and pearl. Contemporary furniture pieces in a monochrome colour scheme have been spread throughout the room for comfort and versatility. This room has the ability to be transformed from a corporate meeting room by day to an elegant evening cocktail reception or themed dinner by night. The Rolls Room is the ideal location to cater for your next function. CAPACITY- 300 cocktail 140 dining 150 conference http://www.bestvenues.com.au/News/conference_functions_queensland/default.aspx Stay at any of Stamford Hotels and Resorts nine properties across Australia and New Zealand from May – September this year – for business or pleasure and you could be driving away in a brand new Peugeot 407!!! For every guest who stays between May 1 until September 30, 2008 – they will have the chance to drive home a brand new Peugeot 407 valued at $48,000 on road - luxury accommodation you can take anywhere! Bookings can be made online via www.stamford.com.au, directly with anyone of Stamford’s Australian or New Zealand properties. Stamford Hotels and Resorts are suited to the connoisseur traveller who prefers the “finer things in life,” the luxurious accommodation a ‘home away from home’ destination offers the finest facilities and the best of personalised services. Stamford Hotels and Resorts four-and-a-half, through to five-star properties are perfect for those wanting to make the most of their stay with all properties being close proximity to major shopping districts, bars, tourist attractions, public transport and areas known for vibrant night life. Bookings can be made online via www.stamford.com.au, directly with anyone of Stamford’s Australian or New Zealand properties or telephone 1300 301 391 in Australia or 0508 658 888 in New Zealand. http://www.bestvenues.com.au/News/corporate_-function_venues/default.aspx The revamped Restaurant at Centennial Parklands is near completion and is due to open in Spring 2008. The new restaurant, cafe and kiosk will have a focus on fresh produce and healthy, innovative menus. Capturing the vista of Park the fine dining Restaurant, contemporary Café and Kiosk will be popular for relaxed and formal dining along with weddings and functions. The restaurant will have capacity to seat 170 with a dance floor and 190 without, the cafe will seat 140 with dance floor and 160 without. Enquiries and bookings can now be made on 1300functions (1300 386 284) or events@1300functions. http://www.bestvenues.com.au/News/centennial_park_functions/default.aspx Opening in June 2008, the Darwin Convention Centre is the centerpiece of the Darwin Waterfront project. With seating for up to 1500 delegates and 4000 square metres of exhibition space, the centre will bring international conferences truly within the reach of the local market. Eleven-thousand delegates have already booked to attend 23 conferences and exhibitions at the Centre in the next year – 11,000 extra visitors to Darwin delivering an additional 76,000 visitor nights and injecting a minimum $880,000 into the Darwin economy. “More than 180 jobs will be created at the Centre, opening up new opportunities for Territorians in the hospitality industry, and small business and the tourism industry will benefit from the ongoing opportunities delivered by events at the Centre,” said Mr Henderson, Chief Minister. 18th June 2008 For more information call 08 8923 9000 or visit www.darwinconvention.com.au http://www.bestvenues.com.au/News/Darwin_convention_centre/default.aspx Kingsleys are opening their cellar door offering a fine range of Australian regional red and white wines to be enjoyed with their extensive selection of steaks and seafood. Quality food and wine has long been a passion of founder Kingsley Smith and he is delighted to be sharing Kingsleys cellar door selection with customers in Sydney, Brisbane, Canberra and soon Melbournians when the latest Kingsleys opens in Flinders Lane later this year. “The cellar door selection is based on wines with a rich heritage. The concept is to offer customers the benefit of aged or quality wines that are not readily available at a reduced price. My personal favourite is the 2000 Grant Burge ‘Filsell’ Shiraz with the mid rib-eye” said Regional Manager of the Kingsley’s Group Adam Heathcote Perennial wharf favourite Kingsleys at Woolloomooloo are offering the Monday & Tuesday lunch set a selection of their best. Customers can savour the 1998 Henshke Cyril Cab Sauv with the Angus fillet or 300g Wagyu Striploin, at $100 off the usual bottle price. The 2007 Palliser Sauvignon Blanc also matches perfectly with the WA Snow Crab. Kingsleys prides itself on selecting the best quality seasonal produce – from Alaskan King Crab to Wild Sea Scallops from the Bering Sea. The cellar door concept similarly tries to bring the best quality wines to the table at the right time. To allow its customers to experience the cellar door range Kingsleys are offering some of their finest wines at a reduced price. Sydney, Brisbane & Canberra Customers can enjoy a selection from the cellar door at great prices between 12-4pm Monday’s & Tuesdays until Tuesday 26th August. http://www.bestvenues.com.au/News/Kingleys_melbourne/default.aspx Kingsleys are opening their cellar door offering a fine range of Australian regional red and white wines to be enjoyed with their extensive selection of steaks and seafood. Quality food and wine has long been a passion of founder Kingsley Smith and he is delighted to be sharing Kingsleys cellar door selection with customers in Sydney, Brisbane, Canberra and soon Melbournians when the latest Kingsleys opens in Flinders Lane later this year. “The cellar door selection is based on wines with a rich heritage. The concept is to offer customers the benefit of aged or quality wines that are not readily available at a reduced price. My personal favourite is the 2000 Grant Burge ‘Filsell’ Shiraz with the mid rib-eye” said Regional Manager of the Kingsley’s Group Adam Heathcote Perennial wharf favourite Kingsleys at Woolloomooloo are offering the Monday & Tuesday lunch set a selection of their best. Customers can savour the 1998 Henshke Cyril Cab Sauv with the Angus fillet or 300g Wagyu Striploin, at $100 off the usual bottle price. The 2007 Palliser Sauvignon Blanc also matches perfectly with the WA Snow Crab. Kingsleys prides itself on selecting the best quality seasonal produce – from Alaskan King Crab to Wild Sea Scallops from the Bering Sea. The cellar door concept similarly tries to bring the best quality wines to the table at the right time. To allow its customers to experience the cellar door range Kingsleys are offering some of their finest wines at a reduced price. Sydney, Brisbane & Canberra Customers can enjoy a selection from the cellar door at great prices between 12-4pm Monday’s & Tuesdays until Tuesday 26th August. http://www.bestvenues.com.au/News/kingleys_cellar_door/default.aspx Kingsleys are opening their cellar door offering a fine range of Australian regional red and white wines to be enjoyed with their extensive selection of steaks and seafood. Quality food and wine has long been a passion of founder Kingsley Smith and he is delighted to be sharing Kingsleys cellar door selection with customers in Sydney, Brisbane, Canberra and soon Melbournians when the latest Kingsleys opens in Flinders Lane later this year. “The cellar door selection is based on wines with a rich heritage. The concept is to offer customers the benefit of aged or quality wines that are not readily available at a reduced price. My personal favourite is the 2000 Grant Burge ‘Filsell’ Shiraz with the mid rib-eye” said Regional Manager of the Kingsley’s Group Adam Heathcote Perennial wharf favourite Kingsleys at Woolloomooloo are offering the Monday & Tuesday lunch set a selection of their best. Customers can savour the 1998 Henshke Cyril Cab Sauv with the Angus fillet or 300g Wagyu Striploin, at $100 off the usual bottle price. The 2007 Palliser Sauvignon Blanc also matches perfectly with the WA Snow Crab. Kingsleys prides itself on selecting the best quality seasonal produce – from Alaskan King Crab to Wild Sea Scallops from the Bering Sea. The cellar door concept similarly tries to bring the best quality wines to the table at the right time. To allow its customers to experience the cellar door range Kingsleys are offering some of their finest wines at a reduced price. Sydney, Brisbane & Canberra Customers can enjoy a selection from the cellar door at great prices between 12-4pm Monday’s & Tuesdays until Tuesday 26th August. http://www.bestvenues.com.au/News/kingsleys_wine/default.aspx liquidity waterfront restaurant at Rozelle Bay Marina will become a dedicated functions centre this month. Known for its waterfront views and award winning food, liquidity has long been the ‘place to be’ in the inner-west,. On Sunday 8 June the restaurant will close with its final lunch sitting. liquidity will continue to operate as a premium function space until March 2009, hosting functions, weddings and corporate events. Major re-development work around the waterfront, initiated by NSW Maritime, has driven the change to a function centre. The Rozelle Bay precinct redevelopment project will move into full construction mode this winter and the restaurant has been given notice to vacate by March 2009 for completion of the project. Liquidity’s owners and managers want to maintain the respect of the restaurant’s loyal and supportive customers by not having diners inconvenienced by dust and noise during the initial construction phase. “Rather than inconvenience our customers with building works and excess construction noise during Monday – Friday daytime, we have made the difficult decision to close the restaurant” said Rodger Powell, CEO of Australian International Hospitality (AIH) Group, who own and operate liquidity. “We are pleased that we can continue to serve the needs of our functions clients and will operate liquidity as an exclusive, dedicated function and events location for the duration of our contract.” ‘liquidity has been famed not only for its cuisine, but also its peaceful waterside ambience- so we felt it was most appropriate to go out on a swan-song, so to speak” he added. Swan-song indeed, after liquidity’s autumn series – a three month programme of entertainment- concluded on May 28, with acclaimed chef, Philip Johnson acting as guest chef for the sydney launch of his new book, Decadence. “AIH Group will certainly be making the most of liquidity’s great hospitality talent and all liquidity’s staff will be retained and relocated within the Group to the benefit of our other venues” said Powell. http://www.bestvenues.com.au/News/function_centre_sydney/default.aspx Crowne Plaza Terrigal is bringing residential conferences to the coast – literally – with free bus transfers in and out of Sydney for group events at the hotel. Event organisers looking for a coastal location without having to worry about how to get there can now hold their conferences at Crowne Plaza Terrigal and begin the event from the moment they leave Sydney. A complimentary coach will transport all delegates out of Sydney to the beach front location that, with all restaurants, bars and hotel rooms overlooking the beach, is a perfect venue for any manner of meeting and conference. Fresh from a multi-million dollar refurbishment on their lower three floors, the new meeting rooms cater for small, intimate meetings of four people through to larger corporate and social events for up to 450 guests. The hotel also has outdoor sites, suitable for a marquee for a range of events including workshops and breakout sessions and a Grand Ballroom for private dinners for up to 400 people. Crowne Plaza’s renowned Seasalt restaurant overlooks The Haven and Terrigal beach and can be themed for private dinners of up to 80 people. It also offers a wonderful setting for guests to eat and drink at their own leisure, as does the hotel’s outdoor Florida Beach Bar and Terrace, while the Lord Ashley Lounge offers a relaxing setting for drinks and networking. All delegates are free to unwind and use the hotel’s facilities including the award winning Tea Tee Spa and Health Club, outdoor swimming pool and spa. “Terrigal is a stunning year-round meeting and conference venue which, with our new coach transfers for residential conference delegates, is now significantly easier to get to en masse,” said director of sales and marketing, Iain Ganner. The hotel’s complimentary coach offer is a neat extension of Crowne Plaza’s range of Meetings Success products and services. For example a personal Crowne Meetings Director will assist with all aspects of meetings from planning the event through to its execution, after a guaranteed 2 Hour Response to the initial enquiry. No details are left unchecked from the express check-in and check-out services, to the meet and eat menu – offering snacks, stationery and business services – to the arrangement of activities like snorkelling and learning to surf. For more information or to secure this conferencing special contact Crowne’s Meeting Director on +61 2 4384 9285 or email at meetings@crowneplazaterrigal.com.au http://www.bestvenues.com.au/News/hunter_valley_conferences/default.aspx A golf club with just 1,100 members and tucked away in the hilltops overlooking Narrabeen has been voted Sydney’s top club culinary experience. The Elanora Country Club, whose members include numerous current and former politicians and even a former Prime Minister, has won the 2008 Chefs Table Award. The Club operates a function centre as well as a private members dinning room and has employed the same two chefs, Chris Devine and Paul Sanders, for more than a decade. The 90 year old club is in many ways a return to the past, with a strict dress code that does not allow jeans or collarless shirts. Mobile phones are similarly banned from the golf course and club house and can only be used in the car park. The win is the first time Elanora Country Club has taken out the gold award, and is due reward for the Club’s management that has in recent years ensured its chefs have received cooking instruction from the likes of Bill Granger and Kylie Kwong. Head Chef Chris Devine said everything he and Paul create is made from scratch – nothing is store-bought, pre-packaged or pre-made. “The approach we take at the Club is simply why buy it when we can make it all ourselves and achieve absolute freshness of ingredients and flavour. The winning 3 course meal is: Slow Cooked Ocean Trout on Crushed English Peas with Pancetta, Pecorino, Mint and Basil. Topped with Potato and Kumera Crisps. Roulade of Prosciutto, Veal Loin and Smoked Paprika Farce with a Confit Veal Breast Medallion served on a Tarragon Risotto and English Spinach stack with a Light Veal Jus Vanilla Mascarpone Cream Heart with Raspberry Coulis, Fresh Strawberries and a Curled Chocolate Striped Tuille Competition rules stipulate that chefs are restricted to ingredients costing no more than $20 per 3 course meal, which must then be duplicated for 20 guests. Silver placing was awarded to Kevin Williams & Murray Phillips at Club Taree, with the bronze award going to Lee Buckingham & Rachel Wantuch at the Penrith Leagues Club. http://www.bestvenues.com.au/News/golf_clubs_sydney/default.aspx On Monday 2 June, Australian Gourmet Traveller, in association with Nespresso, announced the winners of their second annual Travel Awards, with a stylish event at Quay in Sydney. The awards celebrate the nation's best travel experiences, from the finest luxury hotel and cruise line to eco and adventure tourism; the incomparable adventures, the wild places and the dedicated operators whose reputation extends far beyond Australia's remote shores. The winners across the eight categories are: Reader's Choice: Best Luxury Hotel - Palazzo Versace, Qld Best Cruise Line - Cunard Best Hosted Accommodation - The Byron at Byron Resort and Spa, NSW Best Eco -Tourism Experience - The Freycinet Experience Walk, Tas Getaway Best Family Accommodation - Tangalooma Island Resort, Qld Best Adventure Tourism - Maria Island Walk, Tas Best Indigenous Tourism - Anangu Waai, NT Best Resort / Lodge Accommodation - Cradle Mountain Lodge, Tas An expert panel also granted six industry awards: Best New Accommodation - Qualia, Hamilton Island, Qld Best Heritage Tourism - Port Arthur, Tas Best Tour Operator - World Expeditions Best Eco -Tourism Initiative- Maria Island Walk, Tas Best Tourism Innovator - Outback Encounter, SA Hottest City - Shanghai "From the Top End to Tasmania, we have the continent covered with the winners of our second annual Travel Awards. The awards are a tribute to the inspiration and dedication of Australia's tourism operators. We are thrilled with the calibre of winners - they are as diverse as the country we live in," says Anthea Loucas, editor, Australian Gourmet Traveller. The annual Australian Gourmet Traveller Travel Awards recognise the pioneers, visionaries and champions of the Australian tourism industry. Finalists were chosen by an expert panel of travel writers and editors and voted by over 4,000 Australian Gourmet Traveller readers. http://www.bestvenues.com.au/News/Gourmet_travel_awards/default.aspx Chef’s table Get behind the scenes for a unique culinary experience at Four Seasons Hotel Sydney. The chef's table, located in the garde manger, is a stainless steel work surface transformed into a dining table seating 10 to 16 guests. Our chef creates a personalised five-course menu, each course expertly paired with wines from our extensive wine list. After dinner, guests will enjoy a guided tour of the kitchen, including chocolate tasting in the Chocolate Room. The chef's table is offered Tuesdays to Saturdays from 7:00 pm. For reservations, please call 61 (2) 9250-3306. A 10-guest minimum applies, and a deposit is required at time of booking. http://www.bestvenues.com.au/News/chef_table_sydney/default.aspx Cooking Demonstration Min. 12 pax Perfect for partner programs and special interest groups. The format is as follows: Start Time : 10.00 a.m. Our Chef will guide you through a history of Bush Tucker as you sample a variety of native spices and fruits, explaining their tastes, origins, commercial and traditional uses e.g. quandongs, Lilly pilli, Kakadu plum, bush tomato, wattle seed etc. We provide a bush food glossary and menu to keep and guests have an opportunity to purchase from our range of merchandise. 10.45 a.m. Coffee break 11.00 a.m. The chef will demonstrate preparing, cooking and presentation of several dishes that can be produced in the home. The chef would cover some professional hints and answer questions. Such dishes as Sugar cane prawn sticks, salt & pepperleaf crocodile and Wattle seed pavlova may be demonstrated. Guests join us in the kitchen for some fun and a learning experience. Recipes included. 12.30 p.m. Guests sit down to a three course lunch with a half bottle of wine included per person. Generally the lunch is based on the food prepared during the demonstration so guests can enjoy what they have learnt. Approx. 2.00 p.m. Guests are free to purchase Red Ochre products and depart or stay and enjoy the ambience and fine wines throughout the afternoon. For more information call 07 4051 0100. Ochre Restaurant and Catering 43 Shields Street Cairns QLD 4870 http://www.bestvenues.com.au/News/cooking_classes_queensland/default.aspx The special event management company for Sydney Opera House, Opera Point Events announced its sponsorship of Sydney Film Festival and that it will proudly cater the Official Competition Awards ceremony, to be held in the Concert Hall Northern Foyer on Monday 16 June. Attracting a who’s who of the Australian and international film industry, the penultimate celebration of the twelve films selected for the competition will take place in the exclusive event space beneath the sails of Sydney Opera House. “It’s a real coup for us to be working with Sydney Film Festival on this highly anticipated inaugural event. Sydney Opera House is the perfect venue for what promises to be a world class celebration of excellence in Australian and international film,” said Megan Vaughan, Opera Point Events Sales and Marketing Manager. Commencing with the 55th Sydney Film Festival in June 2008, the SFF becomes the only film festival in Australia with Official Competition status, granted by FIAPF, awarding a prize for new directions in film. "We hope to grow the Official Competition and the Sydney Film Prize into one of the most anticipated accolades for film worldwide. Holding the inaugural Award Ceremony at the iconic Sydney Opera House adds significant gravitas to this exciting milestone for the Sydney Film Festival and for the Australian film industry,” said Sydney Film Festival Executive Director, Clare Stewart. The Official Competition will screen 12 features from around the world as red carpet gala premieres on the first 12 nights of the festival culminating in the Awards ceremony at Sydney Opera House. The 12 films, announced today are Happy-Go-Lucky (UK), Silent Light (Mexico), Quite Chaos (Italy), Rain of the Children (NZ), Hunger (UK), Three Blind Mice (Australia), My Winnipeg (Canada), Tokyo Sonata (Japan), Lake Tahoe (Mexico), Stop-Loss (US), In Bruges (UK/Belgium) and The Square (Australia). Opera Point Events is the official manager of special event venues within and around The Sydney Opera House, from the Opera Point Marquee on the foreshore and the Southern Forecourt to the atmospheric Utzon Room and the Northern Foyers of the Opera Theatre and Concert Hall within the House itself. For more information on Opera Point Events, visit www.operapointevents.com.au or call 02 8274 9600. Information: Marika Lucas, Starr Public Relations – 02 9264 4411 / marika@starrpr.com.au http://www.bestvenues.com.au/News/sydney_film_festival_afterparty/default.aspx De Nom will be offer Piper Heidseck champagne to any one who mentions Best Venues at a bargain price of $60 it is normally $125 on the 31st of May between 9 and 12pm. http://www.bestvenues.com.au/News/champagne_special/default.aspx To celebrate the launch of the Mandarina Duck concept store join the Italian Chamber of Commerce for a night all about fashion -and discover your own essential bag – be it a handbag, laptop bag, suit bag or general purpose bag… You’ll also enjoy sensational drinks and canapés and go into the draw to win some fabulous prizes from Mandarina Duck. A wonderful opportunity to network and celebrate the launch of Mandarina Duck’s latest concept store, all designed and made in Italy. Special guest speaker: Edwina McCann, Fashion Features Director Grazia Magazine Mandarina Duck will offer all guests a fantastic 30% off in store on the evening only *Excluding Work, Isi and File luggage. This event is part of the Italian Chamber of Commerce’s Le Eccellenze d’Italia – Excellences of Italy showcase, part of the Sydney Italian Festival www.sydneyitalianfestival.com.au ?Date- Wednesday 28 May 2008 Time- 6.30pm until 8.30pm Address- Mandarina Duck Store MLC Centre, Martin Place, Sydney Cost- $40 for ICCI members and $55 for non-members (Prices include GST) RSVP- To Silvia Selmo By Friday, May 23rd, 2008 T 9262 5744 F 9262 5745 Email- events@icciaus.com.au http://www.bestvenues.com.au/News/aperitivo_event/default.aspx You're invited to be our special guest at the launch of: Evolve.Creat.Inspire Our commitments to you for meetings and events... plus special guest speaker Malcolm McLeod Thursday 29 May 2008 7:30am to 9:00am Breakfast served from 7:45am Great prizes to be won on the day RSVP by 23rd May 2008, Tel: (02) 8235 1750 or h2977-sb01@accor.com.au http://www.bestvenues.com.au/News/breakfast_conference/default.aspx Grand Mercure Hunter Valley Gardens announces the opening of a new restaurant on the property – The Hunter Valley Steakhouse. Nothing goes better with a great steak than a good Hunter Shiraz and the highest quality ingredients are brought together beautifully by executive chef Jean Marc Pollet, ex Kables and Chez Pok. The former Tallawanta Lodge was rebranded to Grand Mercure Hunter Valley Gardens in January and the new restaurant is the first upgrade at the property, with renowned chef Jean Marc brought in to oversee the entire restaurant and catering operation. The Hunter Valley Steakhouse is now open for lunch and dinner 7 days a week from 6:00pm. The restaurant offers relaxed and affordable dining in an atmosphere of relaxed country style. Executive Chef Jean Marc Pollet has created a menu that features the highest quality local grain & pasture-fed beef (the perfect match to Hunter Shiraz) along with many other dishes that use the best quality local ingredients. “Whilst the menu is heavily influenced by quality beef, lovers of seafood and pasta will not be disappointed, with a large range of enticing dishes to choose from,” said Jean Marc. Surrounded by beautifully landscaped gardens, the Grand Mercure Hunter Valley Gardens provide