GFM Program

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PRESENTED BY
Australias largest
food festival
Good Food Month is back, with more than 500 amazing
events across Sydney, regional NSW and beyond.
Oc t ober 131
goodf oodmont h.c om
Of c i al Pr ogr am
Night Noodle Markets returns
Worlds top chefs come to town
SMH Growers Market turns 15
Hats Off Dinners, Lets Do Lunch
Breakfast Club, Good Dinners Under $30
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PRESENTED BY
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Feature Events
Omnivore 4
Ren Redzepi 5
Shoot the Chef 7
The Sydney Morning Herald Growers Market 9
Night Noodle Markets 11
Barbecue Madness 12
Breakfast
Breakfast Club 13
Lunch
Lets Do Lunch 14
Surprise Saturday Lunch 16
Sunday Family Lunch 17
Dinner
Hats Off Dinners 19
Good Dinners Under $30 20
World Dinners 21
Private Dining 22
Supper Club 23
Drinks
Bar Hop 24
Drink & Dine 25
Good Pub Grub 27
Classes
Instant Expert 28
Talk & Taste 29
Discoveries
Community & Outdoor Festivals 30
Art & Food 31
Laneways Come Alive 33
Markets 35
Streets of Sydney 35
Signature Dish 35
Pop-ups & Parties 37
Green
Kitchen Gardening 38
The Regional Table 39
Down to Earth 40
Thinking Food 40
Families
Kids in the Kitchen 41
Family Table 41
Sweet Things
The Ultimate High Tea 42
Lets Do Dessert 43
Special Offers
My Benets 45
Citi Customer Benets 46

Brisbane Events 34
Canberra Events 44
Acknowledgements 47
Darren Goodsir
EDITOR-IN-CHIEF
THE SYDNEY MORNING HERALD
& THE SUN-HERALD
Good Food Month is part of our
commitment to all things food
and wine on-line, via our
weekly and monthly magazines
and through essential weekly
reading such as Good Food
each Tuesday and the dining
bible, The Sydney Morning
Herald Good Food Guide.
On-line, goodfood.com.au has
rapidly become the go-to site
for eating out, eating in and
everything in between,
reinforcing our authority when
it comes to food. Its tting,
then, that we return to Good
Food Month, the festival name
that was launched 15 years
ago. Celebrate everything that
is good about food this October
and enjoy reading about it with
the Herald.
Welcome to Australias largest food festival.
A month of appetising food and drinks events awaits you with the
return of The Sydney Morning Herald Good Food Month presented
by Citi. The best chefs, restaurants, farmers, wine experts and
artisan food producers go on show in Sydney and regional NSW at
dinners, lunches, tours, parties across than 520 event listings.
This year we are expanding too to Brisbane with brisbanetimes.
com.au and Canberra, with The Canberra Times. And in November
we head to Melbourne for the inaugural The Age Good Food Month
presented by Citi.
Across the board, long-time favourites return (where would Good
Food Month be without Lets Do Lunch, Hats Off Dinners and the
Night Noodle Markets?). Weve also introduced some fun ideas such
as great value Good Dinners Under $30, cafe-hour Breakfast Club
and late-night Supper Club menus. The boom in Pop-ups and
Parties continues and theres some lively new Laneway excitement
too. Dive into these action-packed program pages to become
everything from a Bar Hopper to an Instant Expert, and go green
with Down to Earth and Kitchen Gardening.
Were thrilled to feature as special guest Ren Redzepi from Noma
in Copenhagen, the restaurant currently ranked second in the world.
On the eve of an international book tour with Phaidon Press, Ren
will be joined by a group of inspiring Australian chefs for what
promises to be a landmark Australian event (see page 5 for details).
Good Food Month happens thanks to The Sydney Morning Herald,
Good Food and our fantastic partners, including our presenting
partner, Citi. Were grateful for this invaluable support.
Make sure you check goodfoodmonth.com for updates and
bookings, share your stories via Facebook, Twitter and Instagram
(@goodfoodmonth) and have a truly fabulous time this October.
Joanna Savill
FESTIVAL DIRECTOR
Clover Moore
LORD MAYOR
SYDNEY
Welcome to the 2013 Good
Food Month. Sydneys dining
scene has been through
some big changes this year.
But change brings opportunity
and there are some great ideas
and energetic people giving
Sydney a new avour.
One thing we can count on is
October being a great time for
eating. Good Food Month is a
great excuse for you to search
out some hidden gems in our
laneways, or follow your nose
to some of the restaurants
making Sydney a culinary
capital. And its not just the city
centre thats buzzing theres
also plenty on offer in our
villages for you to enjoy.
Julian Potter
HEAD OF CONSUMER BANK,
CITI AUSTRALIA
Citi is proud to be the presenting
partner of Australias biggest
food festival for the sixth
consecutive year, which returns
to its roots in 2013 as The
Sydney Morning Herald Good
Food Month.
This partnership allows us to
continue to build on our
support of the food and wine
industry through the Citibank
Dining Program and we are
pleased to offer our customers
a host of benets as part of
the Festival (refer to page
46 for further details).
Enjoy Good Food Month!
welcome
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s r e f f O l a i c e p S s e i l i m a F n e e r G s e s s a l C s k n i r D r e n n i D h c n u L t s a f k a e r B Sweet Things Discoveries Feature Events
@goodfoodmonth
POP-UP DI NNER
This stars Thomas Lim(above) fromGoldies
in California with The Three Blue Duckss
Darren Robertson, Mark LaBrooy and Shannon
Debreceny.
WHERE: Australian National Maritime Museum
WHEN: October 4, 7.30pm
COST: $120 includes matched drinks
AMAZI NG DI NNERS
Extraordinary collaborations between:
Boness J ames Henry and Mat Lindsay,
at Ester, October 3;
Saturnes Sven Chartier with J ames Parry
and Daniel Puskas, at Sixpenny, October 6
Merediths Michael Meredith and Hamish
Ingham, at The Woods, October 6
OMNI VORI OUS PARTY
Featuring dishes from11 Omnivore Sydney
chefs. Includes wine and other beverages,
plus DJ s.
WHERE: Australian National Maritime Museum
WHEN: October 5, 7.30pm
COST: $80
For al l book i ng i nf or mat i on, see
omni vor e.c om/wor l dt our
Omnivore
Themed as 100% J eune Cuisine, this sizzling French food festival is touching down in
Sydney for Good Food Month. It features 20 outstanding chefs from France, America,
Australia and New Zealand taking part in 20 cool events across four days and nights.
Omnivore champions the worlds emerging chefs, marrying local talent with international
maestros in a series of masterclasses, Amazing & Pop Up Dinners across Sydney
restaurants and the famous Omnivorious Party, waterside, on Saturday, October 5.
Visiting stars include Paris-based Australian J ames Henry (Bones, Paris) and Swedish
born Sven Chartier (Saturne, Paris), Los Angeles-Aussie Thomas Lim (Goldies, LA)
and New Zealands Michael Meredith (Merediths, Auckland), pictured.
WHERE: Australian National Maritime Museum, Darling Harbour and Sydney restaurants
WHEN: October 36
BOOKI NGS: omnivore.com/world-tour
FRI DAY, OCTOBER 4
10.30am Pasi Petanen
(Cafe Paci, Sydney)
11.10am J ames Henry (Bones, Paris)
11.50am Luke Powell (Marys, Sydney)
12.30pm Hamish Ingham
(The Woods,
Four Seasons, Sydney)
2pm J ames Parry, Daniel Puskas
(Sixpenny, Sydney)
2.40pm Colin Fassnidge
(Four in Hand, Sydney)
3.20pm To be conrmed
4.30pm Organic wine pairing
masterclass with J ames Hird (buzo/
The Wine Library), Mike Eggert and
J emma Whiteman
(Pin Bone, Sydney)
SATURDAY, OCTOBER 5
10.30am Ross Lusted
(The Bridge Room, Sydney)
11.10am Michael Meredith
(Merediths, Auckland)
11.50am Carla J ones (4Fourteen, Sydney)
12.30pm Thomas Lim(Goldies, Los Angeles)
2pm Mitch Orr (121BC, Sydney)
2.40pm Sven Chartier (Saturne, Paris)
3.20pm Darren Robertson, Mark LaBrooy,
Shannon Debreceny
(Three Blue Ducks, Sydney)
4.30pm Wine masterclass with Damian Shaw
WHERE: Australian National Maritime
Museum, Darling Harbour
WHEN: October 4-5
COST: $45 half-day, $75 full-day
OMNI VORE MASTERCLASSES
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goodfoodmonth.com
n e e r G s e s s a l C s k n i r D r e n n i D h c n u L t s a f k a e r B Feature Events s r e f f O l a i c e p S s e i l i m a F Sweet Things Discoveries
5
LUNCH I N THE FI ELDS WI TH
REDZEPI & GI LMORE
AT J OHNSTONES KI TCHEN GARDENS
Paddock to platetakes on new meaning with
Lunch on the Farm, hosted by Ren Redzepi, the
creative force behind Noma, and Peter Gilmore,
the quiet genius behind Australias most awarded
restaurant, Quay. J oin themfor a truly special
lunch on the small family farmin the Hawkesbury
district where bespoke produce for Quay is
grown. Tour the farmwith Ren, Peter and farmer
TimJ ohnstone as they pick vegetables for lunch,
then enjoy a glass of champagne followed by a
six-course meal set in the gardens. This is an
amazing opportunity to get up close and personal
with two of the most amazing chefs of the 21st
century. A signed copy of A Work in Progress
(Phaidon Press) by Ren Redzepi is included in
the price.
WHERE: Meet at Quay Restaurant, Upper Level,
Overseas Passenger Terminal, The Rocks
COST: $595 includes a glass of champagne
on arrival, premiumAustralian wine, beer,
soft drinks, mineral water
WHEN: October 26; 11am-5pm
BOOKI NGS: 02 9251 5600
THE GREAT AUSTRALI AN DI NNER
WI TH REN REDZEPI
AT THE STAR
Ten of Australias most inspiring chefs join forces
to put Australia on a plate. In line with Ren
Redzepis philosophy of time and place, Neil
Perry, Peter Gilmore, David Chang, Martin Benn,
Dan Hunter, Mark Best, Kylie Kwong, Ben
Greeno, Brent Savage and J ames Viles each
create their own personal expression of
Australian cuisine for a landmark four-course
dinner. Guest of honour Ren Redzepi will speak
on the night (and take care of rst course!).
Expect ideas, conversation and debate,
fascinating food and plenty of surprises at one of
the most important events of the culinary year.
WHERE: The Star (Events Centre),
Pyrmont Street, Pyrmont
COST: $350 includes an advance copy of
A Work in Progress (Phaidon Press, rrp $75)
and matched drinks.
(Limited dinner-only tickets $295)
WHEN: October 27; 6pm
BOOKINGS: sydney.goodfoodmonth.com/reneredzepi
REN REDZEPI :
A WORK I N PROGRESS
AT SYDNEY OPERA HOUSE
In the intimate surrounds of the Playhouse, Ren
Redzepi speaks frankly about his journey to the
top, the challenges, triumphs, reections and
realisations about the pressures of being in the
culinary limelight and maintaining creativity and
collaboration in the process. Format: talk and
video.
WHERE: The Playhouse, Sydney Opera House
COST: $95 includes an advance copy of
A Work in Progress (Phaidon Press, rrp $75);
limited tickets, talk only, $45
BOOKINGS: sydney.goodfoodmonth.com/reneredzepi
A SATELLI TE EVENT OF THE 40TH ANNI VERSARY
CELEBRATI ONS OF SYDNEY OPERA HOUSE.
Ren wi l l al so speak at
The Wheel er Cent r e i n Mel bour ne
on Wednesday, Oc t ober 30.
See goodf oodmont h.c om
f or mor e det ai l s.
From Noma in Copenhagen, this extraordinary chef heads to
Australia for a series of exclusive Good Food Month events.
Were excited to partner with Phaidon Press for the pre-launch of Ren Redzepis
A Work in Progress: Journal, Recipes and Snapshots, a candid and deeply personal
insight into the mind and creative workings of the chef behind the restaurant three
times (2010-2012) named rst on the Worlds 50 Best Restaurants list, sponsored
by S.Pellegrino and Acqua Panna.
A journal, recipe book and photo album, this trilogy explores
complex and fascinating themes such as creativity, fame and
ambition and the all-important notion of collaboration.
This is a chance to hear from one of the most signicant
gures in modern gastronomy.
Guest Chef:
Ren Redzepi
PRESENTED BY
Announcing: The Age Good Food Month presented by Citi and special
guests Alex Atala and Daniel Patterson
November 1 sees the launch of The Age Good Food Month, a brand-new spring carnival
for Melbourne and regional Victoria. With hundreds of exciting restaurant-based events as
well as the rst-ever Night Noodle Markets on the bank of the Yarra (November 18-30),
the Good Food Month excitement continues!
Special guests during November include Alex Atala*, the charismatic Brazilian chef
behind D.O.M. in Sao Paolo, ranked sixth in the world. Alex presents his new book
D.O.M. Rediscovering Brazilian Ingredients (Phaidon Press) at an exciting party-style
event in late November (November 25-27).
Also joining us is Daniel Patterson, the chef behind Coi in San Francisco, one of the most
respected talents in North America and beyond. Daniels book Coi: Stories and Recipes
(Phaidon Press) will be presented at a series of dinners and talks (November 11-14).
*Alex Atala appears courtesy of Margaret River Gourmet Escape. See www.gourmetescape.com.au
nival
nts ts as
00),
ee
mo osst t
ppess
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Think! About your choices. Call Ga mbling Help 1800 858 858 www.gamblinghelp.nsw.gov.au The Star practises the responsible service of alcohol.
One destination, endless taste sensations. From traditional Italian to contemporary Australian via
Tokyo fusion, theres a world of taste and a month of exciting epicurean events this month at The Star.
For more information visit star.com.au or call 1800 700 700
A WORLD OF TASTE
GOOD FOOD MONTH AT THE STAR
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Enjoy that much more with Citi.
Experience the best of The Sydney Morning Herald Good Food Month at our Citibank Dining Program restaurants.
citibank.com.au/goodfood
Akis Indian Restaurant | Aqua Dining | Balla | BLACK by Ezard | The Boathouse on Blackwattle Bay | Catalina | Courtneys Brasserie | Din Tai Fung |
Dove & Olive | glass brasserie | Golden Century | Kenji @ Opera Kitchen | King St Brewhouse | La Scala on Jersey | Ormeggio at The Spit |
Public Dining Room | Sepia Restaurant | Sir William Wallace Hotel | Sokyo | Sydney Cove Oyster Bar | Taste of Shanghai | The Bridge Room |
The Dining Room | Wildre | Zaaffran
Citibank Dining Program free wine offer does not apply to Good Food Month events.
2013 Citigroup Pty Limited ABN 88 004 325 080, AFSL No. 238098, Australian credit licence 238098. Citibank, Citi and Arc Design are service marks of Citigroup Inc.
goodfoodmonth.com
Breakfast Lunch Dinner Drinks Classes Green Feature Events Families Special Offers Sweet Things Discoveries
7
Daniel Hopper
Captain Mornay
#shootthechef
Daniel Foster
Catch of the Day
#shootthechef
Henryk Lobaczewski
Pepe says Pierre
#shootthechef
Hugh Rutherford
The Sisters Jin
#shootthechef
Shane Rozario
Pasta Carnival
#shootthechef
Dario Milano
Done and Dusted
#shootthechef
Claudine Thornton
Tylers Pantry
#shootthechef
Mandy Zieren
Catch of the Day
#shootthechef
Janyon Boshoff
Sams Six
#shootthechef
Remy Gerega
A Dash of Paprika
#shootthechef
Henry Bois de Chesne
The Wizard of C12H22011
#shootthechef
Christopher Philips
Ivan Carruthers - The Corner House
#shootthechef
2012 Finalists
Shoot the Chef
goodfoodmonth.com/shootthechef
Shoot the Chef, our annual photo
competition that combines Australias
passion for food and photography, is
back for another year and this time,
everyones invited to the table!
The competition is open nationally as
part of this years Good Food Month
presented by Citi. Everyone is welcome
to pick up their cameras and tackle the
challenge - whether its your hobby, your
eld of study or your profession.
The brief is simple: Shoot a chef
(or your interpretation of one!)
and share it with us via Twitter or
Instagram using the #shootthechef
Our Critics Choice and Peoples Choice
award winners will each receive $2,500
cash to spend on their latest food or
photography craving and the winning
shots will be published in Good Food
and Epicure.
Would you shoot a chef for $2,500?
Shoot and share by September 8 for your chance to win.
Go to goodfoodmonth.com/shootthechef to check out the latest entries and vote for your favourite. Voting for the Peoples Choice closes on September 27.
Terms and conditions: This is a game of skill and chance plays no part in determining the winner. Competition closes September 8, 2013. For full terms and conditions, visit goodfoodmonth.com/shootthechef.
Stephen Hodges of Fish Face. Photo: Caroline McCredie, 2012 nalist
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experience the flavours
of the Barossa
goodfood offers you a unique opportunity to
THE GREAT BAROSSA DEBATE
Friday, 20 September, 6.30pm
Join us for dinner with Huon Hooke and special guests including Maggie Beer at
Glass Brasserie, Level 2, 488 George Street, Sydney
Contact Glass Barsserie to reserve your place +612 9265 6068
THE BAROSSA EXPERIENCE @ THE ARGYLE
Tuesday, 15 - Sunday, 20 October
A pop-up wine bar where Australias premium food and wine region overtakes
The Argyle, 12-18 Argyle Street, The Rocks, Sydney
For more information contact The Argyle +612 9247 5500 or email reservations@theargylerocks.com
TOUR TO BAROSSA
Dont miss out on an exclusive opportunity to explore the Barossa in South Australia, offering an abundance
of world class wines as well as a melting pot of cuisines.
For more information visit www.goodfoodmonth.com
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Harvey Norman
stores are operated by independent franchisees.

Online | Mobile | In Store
Meet our Baristas!
Come in and meet our qualied Baristas,
enjoy a coffee on us and nd the right machine for you.
Australias #1 Coffee Machine Retailer
Visit your local store:
Call 1300 464 278
(1300 GO HARVEY) for your nearest store.
Shop online or mobile:
harveynorman.com.au
Choose to pick up in store or have it delivered.
SHOPwith CONFIDENCE on Quality, Value and Service.
goodfoodmonth.com
9
Saturday, October 5,
Pyrmont Bay Park, Pyrmont
Free entr y, 7am-mi dday
2013 marks 15 years since thi s
earl y-adopter farmers and
producers market was born. And
were cel ebrating! It s a mil estone
too for many stallhol ders who ve
been there since the earl y days,
i ncl udi ng qui et achi evers such as
Steven Adey from Darling Mill s
Farm whos sti l l sel l i ng hi s fresh
mi cro-herbs and greens ever y
rst Saturday of the month.
Join the par t y in October as a
group of fresh-produce-focussed
chefs take to the Market Chef
stage for a speci al morning of
demonstrati ons, tal ks, ti ps and
tastings. Pl us cof fee from Har vey
Normans exper t bari sta team.
Were doing breakfast , brunch,
bi r thday cake and l unch
sessi ons wi th well -known food
personali ti es such as Gourmet
Farmer Mat thew Evans.
See sydney.goodfoodmonth.com
for more informati on and
to pre-purchase ti ckets.
The Sydney Morning Herald
Growers Market
15
th
birthday bash
growersmarketpyrmont.com.au
#growersmarketpyrmont
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FOR YOUR CHANCE TO WIN
TWO TICKETS TO LUNCH IN THE FIELDS WITH RENE REDZEPI & PETER GILMORE
Simply post a photo of your favourite home-cooked dish to Instagram and hashtag #spliveinitalian
during The Sydney Morning Herald Good Food Month presented by Citi.
For full details visit www.sanpellegrino.com.au
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goodfoodmonth.com
11
Extending to 16 ni ghts in 2013, including Saturdays!
Hotl y anti cipated each year, thi s Asi an hawker-st yl e street food market
takes over Hyde Park Nor th during Good Food Month wi th restaurant
stall s, themed bars, musi c and l ots of atmosphere.
Sydneys favouri te Asi an eateri es (as li sted in The Sydney Morning Heral d
Good Food Gui de and more) di sh up ever ything from authenti c Thai
desser ts to Peki ng duck pancakes and Shanghai -st yl e soup dumpl i ngs.
Whether youre meeting fri ends af ter work, or on a famil y outing, the
Ni ght Noodl e Markets i s the pl ace to be thi s October.
WHERE: Hyde Park Nor th, Sydney
WHEN: October 9-12, 14-19, 21-26; Mon-Tue 5-9pm; Wed 5-10pm;
Thu-Fri 5-11pm; Sat 4-10pm
Al so i n Hyde Park Nor th, as par t of Ar t & About Sydney, see Sydney Li fe
and Li t t l e Sydney Li ves photographi c exhi bi t i ons.
WHEN: September 20-October 20
I NQUI RI ES: www.ar t andabout .com.au
Night Noodle Markets
sydney.goodfoodmonth.com/nightnoodlemarkets
#noodlemarkets
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Cuisine brings you the best recipes, latest trends, food-inspired travel & wine reviews
SUBSCRIBE OR RENEW WITH CUISINE FOR ONLY $60*
Just visit mags4gifts.co.nz/special/goodfoodmonth
*Oer expires October 31 2013
SUBSCRIBE TO
12
Breakfast Lunch Dinner Drinks Classes Green Families Special Offers Sweet Things Discoveries Feature Events
@goodfoodmonth
Regional
AT WI LLOW TREE I NN
Award-winning Colly Creek dry-aged
Black Angus steaks will be on the grill at
a family-friendly barbecue in the gardens
of The Willow Tree Inn. Suffolk lamb and
other local fare will also be on the hot
plate.
WHERE: NewEngland Highway, WillowTree
COST: Various barbecue dishes from$20
WHEN: October 5; noon-3.30pm
BOOKI NGS: 02 6747 7711
Barbecue
Madness
sydney.goodfoodmonth.com/
barbecuemadness
#bbqmadness
Launch into spring and Good
Food Month - with a hit of
smoke and sizzle. Saturday,
October 5 is Barbecue Madness
day, across Sydney and into
regional NSW.
BARBI CREW:
AUTHENTI C BRAZI LI AN
BARBECUE
AT THE GROUNDS MARKET
Brazil is coming to Alexandria. An authentic
Brazilian barbecue headed by local chef J ose
Santos is set to sizzle at The Grounds. Mouth-
watering fare is on the menu with chorizo, lamb,
chicken or beef rolls, even a vegetarian offering.
Sample the avours of South America while
enjoying the Latino party atmosphere.
WHERE: The Grounds, Building 7A,
2 Huntley Street, Alexandria
COST: Free entry, dishes from$6 including
a drink
I NQUI RI ES: 02 8007 3227
LANEWAY SAUSAGE SI ZZLE
AT BOURKE STREET BAKERY
Cant choose between a Bourke Street Bakery
sausage roll and a loaf of their crusty, artisan
bread? Then join themin the laneway beside
their Marrickville bakery for a sausage made with
their famous sausage-roll lling inside a bread roll
topped with handmade relish. Teamit with fresh
orange cordial and house-made ice-cream.
Its a sausage sizzle with soul.
WHERE: 2 Mitchell Street, Marrickville
COST: Free entry. $6 per roll.
WHEN: October 5; noon-3pm
I NQUI RI ES: www.bourkestreetbakery.com.au
EAST VI LLAGE GOURMET
FOOD FESTI VAL
AT J OYNTON PARK
Enjoy a day in the park sampling the best
food and wine fromsome of the citys coolest
restaurateurs and providores with barbecues,
food stalls, a cocktail bar, live music and for the
kids a petting zoo, pony rides, face painting
and magicians.
WHERE: 22 Gadigal Avenue, Zetland
COST: Dishes from$6
I NQUI RI ES: 02 9662 3954
OFF THE GRI LL
AT THE PAVI LI ON
Work up an appetite wandering the leafy grounds
of the Botanic Garden before feasting on a family
spring barbecue. Sit outside on the terrace or
deck and enjoy an assortment of grilled produce,
all local and sustainable.
WHERE: 1 Art Gallery Road, Botanic Gardens
COST: $45 per person includes grilled meats with
salad bar/buffet
BOOKI NGS: 02 9232 1322
SLOW AND SMOKED
AT VI CI NI TY DI NI NG
Indulge your love of the barbie with a summer
spit roast or pulled pork sliders on the Vicinity
terrace.
WHERE: 90-96 Bourke Road, Alexandria
COST: Various
BOOKI NGS: 02 9002 1333
WATSONS BEACH BARBECUE
AT WATSONS BAY BOUTI QUE HOTEL
Its all about the sun, sand, surf and, of course,
the barbecue at Watsons Bay. Enjoy the million
dollar view as you dine on slow-cooked, spit
roasted suckling pig, whole sh, sticky maple
syrup pork ribs and Queensland king prawns.
Then head down to the beach for a swimor try
your hand at stand-up paddle boarding, ping
pong or shufeboard.
WHERE: 1 Military Road, Watsons Bay
COST: Free entry, dishes from$20
I NQUI RI ES: 02 9337 5444
AND DONT FORGET BARBECUE
MADNESS AT THE SYDNEY
MORNING HERALD GROWERS
MARKET.
Farmers and producers get into the barbie
action too.
AT PYRMONT BAY PARK
OCTOBER 5, 7AM-MIDDAY
www.growersmarketpyrmont.com.au
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Breakfast Lunch Dinner Drinks Classes Green Families Special Offers Sweet Things Discoveries
goodfoodmonth.com
Feature Events
Brekkie is the new black: the best way to catch up with friends. Special set breakfast menus at top Sydney cafes
(from The SMH Good Cafe Guide). Weekdays only. $20, including a day-starting tea or cof fee.
Breakfast Club
sydney.goodfoodmonth.com/breakfastclub
#breakfastclub
BARZURA CAFE RESTAURANT BAR 02 9665 5546 COOGEE BEACH
Asian-inspired breakfast with local favourites such as nasi goreng, congee and Asian-style omelette.
BELGRAVE CARTEL 02 9976 6548 MANLY
Micks Maa scrambled eggs with salami, peppers, mushrooms and parmesan; or Drews sauteed
mushrooms with feta and a poached egg.
BI TTON CAFE & BI STRO 02 9519 5111 ALEXANDRI A
A French-inspired breakfast of citrus-cured salmon, scrambled eggs on brioche with a radish and herb
salad.
THE BOOK KI TCHEN 0420 239 469 SURRY HI LLS
Avocado sourdough, poached egg, rocket, lemon oil; corn fritters, avocado salsa, salmon or bacon;
scrambled eggs, hamhock, spinach, Persian feta.
BOSCHETTO CAFE 02 9599 0603 ROCKDALE
Breakfast taster board of apple, blueberry and almond bircher muesli shooter; balsamic glazed tomatoes
with haloumi and basil; scrambled eggs with feta and shallots on chargrilled sourdough; dragon tongue
rocket salad with grilled chorizo and avocado; cinnamon-spiced fried brioche with rhubarb compote.
BOTANNI X STUDI O CAFE 02 9666 7315 BOTANY
Field mushroomstack with Persian feta, poached egg, cherry tomato and a balsamic reduction; or a
baguette with asparagus, poached egg, Taleggio, pork/fennel sausage.
BURNI ES 02 9664 1001 CLOVELLY
A breakfast burrito with black beans, rice, egg, cheese, spicy tomato relish; or a breakfast burger with
bacon, avocado, egg and cheese on a brioche bun.
CHEZ DEE 02 8354 1544 POTTS POI NT
Slow-roasted granola; or crushed avocado, feta and crisp bacon on sourdough toast.
CI RCA SPECI ALTY TEA & COFFEE 0410 757 757 PARRAMATTA
Baked eggs with sujuk, Danish feta, diced tomato and chilli; or Ottoman Eggs: poached free-range eggs
with crumbed eggplant, garlic labne, burnt chilli and sage with seeded sourdough baguette.
COPO CAFE & DI NER 02 9719 9057 DRUMMOYNE
Bubble and squeak with fried egg, fried lentils and hamwith poached egg; or Sonho doughnuts with
honey, hazelnut and ricotta.
THE COUNTER 02 9560 2949 PETERSHAM
Roasted wild mushrooms on toasted brioche with crisp prosciutto, slow-poached egg and salted ricotta
with a house-made sweet pastry.
COWBELL 808 02 9698 5044 SURRY HI LLS
J ersey milk yoghurt, sujuk-baked eggs and house-made atbread.
DOUBLE ROASTERS 02 9572 7711 MARRI CKVI LLE
House-baked beans with chorizo and spinach and two free range eggs. Includes a take-home bag of
Double Roasters `Flight Path coffee.
ENVY CAFE AND GALLERY 02 9797 1668 SUMMER HI LL
Ricotta hotcakes; or the Envy breakfast of eggs, bacon, chorizo, roast tomatoes, mushrooms and toast
with orange juice.
ESPRESSO ORGANI CA 02 9736 3222 CONCORD
Brekkie Grande: your style of eggs, bacon, sauteed mushrooms, spicy sausage, roasted tomato
and hash browns with sourdough toast.
FLEETWOOD MACCHI ATO 02 9557 9291 ERSKI NEVI LLE
Herb and black-olive-rolled poached eggs, pickled eschallot, whipped saffron chevre and carta di
musica.
GOWI NGS BAR & GRI LL 02 8262 0074 SYDNEY
The farmhouse big breakfast or vegetarian breakfast, plus a choice fromthe menu.
HYDE PARK BARRACKS CAFE 02 9222 1815 SYDNEY
Fruit salad with natural yoghurt and Manuka honey; a choice of three eggs-benedict options including
grilled bacon and baby spinach; smoked salmon and avocado; or watercress, marinated capsicumand
semi dried tomato, all on toasted ciabatta with hollandaise.
J EAN LOUI S J OSEPH 02 9719 3300 DRUMMOYNE
A savoury twist on a classic breakfast dish: rice and grain mushroomporridge, organic 63 degree egg
and garden snippings.
KAZBAH 02 9555 7067 BALMAI N
Shared breakfast of wholegrain barley and oat banana porridge with brown sugar and date compote;
warmrice pudding, saffron-poached pear, cinnamon and hazelnuts; sweet couscous with nuts, dried
fruits, stewed rhubarb and cardamommilk; tagine with Turkish toast and Lebanese bread; eggs and
pancakes.
KEPOS STREET KI TCHEN 02 9319 3919 REDFERN
Moroccan lamb pastel, poached free-range eggs, goats curd, watercress and pine nut salad.
LA CROI X 02 8354 1020 POTTS POI NT
Eggs La Croix: two organic poached eggs served on avocado and vine-ripened tomatoes with miche
toast and orange juice.
LE CAFEI ER 02 8021 2910 BALMAI N
A big Mediterranean breakfast feast: shakshuka and sucuk, honeycomb, Turkish kajmak with honey,
kalamata olives, Greek feta and herbed Turkish bread.
LE MONDE CAFE 02 9211 3568 SURRY HI LLS
Potato hash with Rodriguez chorizo, roquette, smoked red pepper, basil, feta, pinenuts and poached
egg; or sauteed mushrooms on ricotta toast.
MEADOW 02 8399 1198 SURRY HI LLS
Fried egg, chorizo and potato hash with jamon, lemon and parsley with a Meadow frappe.
THE MORRISON BAR & OYSTER ROOM 02 9247 6744 SYDNEY
Chef Sean Connolly has created a breakfast t for champions - a crab omelette.
PADDY THE BAKER 02 9525 3001 MI RANDA
Waterford Wake Up: a pork and fennel sausage, smashed egg and tomato relish in a Waterford blaa, or
a bacon and egg omufn. Finish with a pastry or toasted soda bread with home-made jamand choose
a loaf of bread on your way out.
PANAMA HOUSE 0414 880 542 BONDI BEACH
Kick-start your taste buds with the Pan-American inuenced, spicy huevos rancheros.
PRATO CAFE & DI NER 02 9712 5638 ABBOTSFORD
Baked beans with chorizo and speck on toast; or scrambled eggs with Avruga caviar, herb salad and
sourdough; or French toast with ricotta, rhubarb and maple syrup.
SI NGLE ORI GI N ROASTERS 02 9211 0665 SURRY HI LLS
Single O channels the spirit of Chinatown with breakfast yum-cha style. Each week a new line-up
complements their specialty beans and brews.
SUB-STATI ON CAFE 02 9557 9868 ALEXANDRI A
Shakshuka served with sourdough and radish salad. A home-baked pastry included.
THREE ROPES ESPRESSO 0410 757 757 PARRAMATTA
Avocado mash on sourdough with eld and portobello mushrooms.
THE WOODS CAFE & DELI 02 9787 7700 EARLWOOD
A meat for vegetarians breakfast: sauteed assorted mushrooms on toast with parmesan, trufe oil
and poached eggs.
1HERSA1 T014
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@goodfoodmonth
Lets Do
Lunch
letsdolunch
#letsdolunch
Heres a way to sample the best,
with a very special offer. Lunch
at these Good Food Guide
restaurants costs just $38 and
includes a glass of Brown
Brothers wine, or a Coopers
beer, or a S.Pellegrino sparkling
or Acqua Panna still mineral
water, plus tea or coffee.
Note: available weekdays
only, and at usual restaurant lunch hours.
Regional restaurants may offer Lets Do
Lunch on weekends, also.
City
4FOURTEEN 02 9331 5399 SURRY HI LLS
Cont lamb breast with miso eggplant, sorrel and white anchovy.
ALTI TUDE RESTAURANT,
SHANGRI -LA HOTEL 02 9250 6123 THE ROCKS
Chicken pot au feu: spring vegetables, cabbage and bean broth.
ARI A RESTAURANT 02 9240 2255 SYDNEY
Pan-fried llet of barramundi with a salad of roasted capsicum, olive, chickpeas, feta and harrisa.
ARRAS 02 9283 1922 SYDNEY
Roast market sh, peas, potatoes, shellsh butter and malt vinegar.
ASH ST. CELLAR NO BOOKI NGS SYDNEY
Involtini of rabbit and king brown mushrooms, spring vegetables and grilled asparagus.
BEPPI S RESTAURANT 02 9360 4558 EAST SYDNEY
Filletto di vitello parmigiana: milk-fed veal crumbed with parmesan cheese and pan-fried, duck fat potatoes.
BI STRODE CBD 02 9240 3000 SYDNEY
Double lamb chop, peas, kiper potatoes and marjoram.
BI SHOP SESSA 02 8065 7223 SURRY HI LLS
Scallop ceviche, avocado, lemon and ginger beer sorbet followed by roast Melanda Park pork, choucroute
and apple puree.
THE BRI DGE ROOM 02 9247 7000 SYDNEY
Wild-caught kingsh, radicchio puree, wood sorrel and lardo.
CARA& CO 02 9226 9988 SYDNEY
Lamb a la dolce vita; lamb shoulder, sweet potato, plumand earl grey tea or No Animals Were Harmed;
gnocchi, celeriac, carrot and beetroot.
THE CUT BAR & GRI LL 02 9259 5695 THE ROCKS
Charcuterie served with mustard fruits and cornichons, then Coorong skirt steak served with hand-cut
fries and mustard butter.
THE DI NI NG ROOM 02 9256 1661 SYDNEY
Blue eye trevalla, grilled asparagus and smoked potato puree.
EST. 02 9240 3000 SYDNEY
Pan-roasted mulloway, zucchini, fennel and warmolive vinaigrette.
FI X ST JAMES 02 9232 2767 SYDNEY
Duck cont with new season carrots and boozy prunes.
GALI LEO RESTAURANT 02 8248 5220 SYDNEY
Corn-fed chicken with warmblack lentil salad, spring vegetables and natural jus or Cone Bay barramundi
with orzo, edamame and lemon.
GLASS BRASSERI E 02 9265 6068 SYDNEY
Riverina grain-fed 250g sirloin with spiced parsnip puree, asparagus, date, almond and preserved orange.
GOLDEN CENTURY SEAFOOD 02 9212 3901 SYDNEY
RESTAURANT
Two kinds of prawns (saute, salt and pepper) with sticky fried rice and Chinese sausages on lettuce leaves.
KENJ I @OPERA KI TCHEN 0450 099 888 SYDNEY
A plate of sashimi, sushi and carpaccio (choice of salmon, kingsh or scallop).
THE MORRI SON BAR & 02 9247 6744 SYDNEY
OYSTER ROOM
Oysters for starters then Sean Connollys crab linguine.
MOS CAFE 02 9241 3636 SYDNEY
Crisp-skinned atlantic salmon llet with warmchickpea, roasted pepper and artichoke salad topped with
sumac and coriander yoghurt.
NEPTUNE PALACE 02 9241 3338 CI RCULAR QUAY
Steamed scallops with ginger and shallot and mongolian lamb with steamed rice.
O BAR AND DI NI NG 02 9247 9777 SYDNEY
Plank-roasted ocean trout with ancient grains, lemon and tahini.
OCEAN ROOM 02 9252 9585 CI RCULAR QUAY WEST
Signature grilled sweet miso cod llet, ginger risotto and orange miso.
PALI NGS KI TCHEN & BAR 02 9240 3000 SYDNEY
Rangers Valley wagyu ank steak (250g grain-fed) with baby beans, almonds and black trufe butter.
PONY DI NI NG 02 9252 7797 THE ROCKS
Wood-re grilled beef llet slices, pickled shitake mushroom, charred spring onions, toasted buckwheat
and sesame dressing.
POOLSI DE CAFE 02 8354 1044 SYDNEY
Pan-fried wild barramundi with zucchini ower stuffed with crab, lemon and basil.
THE RESTAURANT PENDOLI NO 02 9231 6117 SYDNEY
Home-made farro tagliatelle with duck and sangiovese sauce.
SAI LORS THAI 02 9251 2466 THE ROCKS
House-smoked ocean trout on betel leaves, main course of grilled prawns in a citrus and coconut cream
red curry.
SELAH RESTAURANT 02 9247 0097 SYDNEY
Pan-roasted ling llet, sweet corn puree, verjuice and spring onion sauce.
SUSHI E 02 9240 3000 SYDNEY
Pan-fried New Zealand king salmon with ponzu butter and Asian greens.
THE TEA ROOM QVB 02 9283 7279 SYDNEY
Pan-seared, herb-crust lamb loin, slow-braised lamb pithivier, grilled asparagus and sweetbread salad.
UCCELLO 02 9240 3000 SYDNEY
Roast partridge, prosciutto and trufed polenta.
ZAAFFRAN 02 9211 8900 DARLI NG HARBOUR
Lobster and prawns glazed in the clay oven with mixed salad, potato wedges, mushroomatbread with
trufe butter.
1HERSA1 T015
15 goodfoodmonth.com
Feature Events
North
THE BATHERS PAVI LI ON 02 9969 5050 BALMORAL
RESTAURANT
Cont pork belly with zucchini ower, ricotta, asparagus and sorrel.
BEROWRA WATERS I NN 02 9456 1027 BEROWRA WATERS
Chicken leg ballotine with jerusalemartichoke, macadamia, dried chicken skins, Crystal Bay prawn and
sauce matelote.
BI STRO MEME 02 9879 0486 GLADESVI LLE
Classic French dining with a plat du jour.
THE COOKS GARDEN 02 9016 4044 NORTH TURRAMURRA
Butter-poached king salmon, smoked potato croquette, chervil mayonnaise and mashed peas.
GUNNERS BARRACKS 02 8962 5900 MOSMAN
Roast blue eye trevalla, cauliower, parmesan-crusted gnocchi and curry leaves.
HUGOS MANLY 02 8116 8555 MANLY
Seared ocean trout with cont kiper potatoes, fennel marmalade, goats curd and herb dressing.
KI NN DI NI NG 02 9954 1780 MCMAHONS POI NT
Entree tasting of pork and prawn betel leaf and a choice of massamun lamb shank, pork spare ribs, Thai
chicken salad or chilli basil prawn stir-fry.
LA GRI LLADE 02 9439 3707 CROWS NEST
Cape Grim250g sirloin, bone marrow panade, parsnips and sauce bordelaise.
ORMEGGI O AT THE SPI T 02 9969 4088 MOSMAN
Charcoal beef spare ribs, pickled turnip, spring onion and black garlic with a mixed salad.
PI LU AT FRESHWATER 02 9938 3331 FRESHWATER
Slow-cooked Melanda pork shoulder with chicory and Sicilian capers.
PUBLI C DI NI NG ROOM 02 9968 4880 MOSMAN
Cone Bay crisp skin barramundi, alpine pepper, warrigal greens, pickled wild rosella and roosciutto.
ROCKET RESTAURANT 02 94118233 CHATSWOOD
Pan-fried king salmon with cont cherry tomatoes, olive, gnocchi and parmesan custard.
SAI LS ON LAVENDER BAY 02 9955 5998 MCMAHONS POI NT
Pan-fried Ora king salmon, scallop colcannon, preserved lemon and micro parsley.
WAQU 02 9906 7736 CROWS NEST
Three-course menu including soup of the day, seafood plate and main course choice of wagyu steak or
barramundi.
South
VI CI NI TY DI NI NG 02 9002 1333 ALEXANDRI A
Choose between daily market sh llet or meat fromthe wood-red grill, matched with chips and a
selection of salts.
East
AKI S I NDI AN RESTAURANT 02 9332 4600 WOOLLOOMOOLOO
Choice of chicken makhni, patiala goat curry; or saag paneer (veg) with pilau rice and naan.
BI STRO MONCUR 02 9327 9713 WOOLLAHRA
Classic minute steak with wine merchants sauce and pommes frites; or sh of the day.
BLANCHARU BY YOMO 02 9360 3555 ELI ZABETH BAY
Trufe teriyaki barramundi on a bed of quinoa.
CATALI NA 02 9371 0555 ROSE BAY
Pan-fried mulloway with braised baby fennel, jerusalemartichoke puree, kiss pepper and tomato salsa.
DUNBAR HOUSE 02 9337 1226 WATSONS BAY
Tahini and walnut crust salmon, spiced beetroot, apple and fennel salad.
FOUR I N HAND DI NI NG ROOM 02 9362 1999 PADDI NGTON
Braised beef brisket risotto with horseradish chantilly.
GASTRO PARK 02 8068 1017 KI NGS CROSS
Crispy-scaled barramundi, smoked potato puree, calamari crackling and ink sauce.
MANTA RESTAURANT & BAR 02 9332 3822 WOOLLOOMOOLOO
Seared yellown tuna with tomato and olive crust, fennel cream, orange, fregola and cress.
OTTO RI STORANTE 02 9368 7488 WOOLLOOMOOLOO
Fresh egg spaghettini, spanner crab meat, cherry tomatoes, zucchini, garlic, chilli and basil.
POPOLO SYDNEY 02 9361 6641 RUSHCUTTERS BAY
Choice of burrata, vine-ripened tomatoes, basil and olive oil; or daily salumi board and either the fregola-
toasted pebble-shaped pasta, vongole and bottarga; or grass-fed scotch llet and Sicilian caponatina.
THE SAI LORS CLUB 02 9327 6561 ROSE BAY
Pan-roasted chicken breast, cont of leek, kiper potatoes and tarragon jus.
West
BALLA 1800 700 700 PYRMONT
Choose entree/main or main/dessert: entree of raw sh of the day, thinly sliced with radish salad; or
asparagus salad with mimosa dressing; main course of organic Spring Bay mussels with cracked pepper
and toasted ciabatta, or pappardelle with goat rag, chilli and pecorino; desserts are strawberry with red
wine syrup and mascarpone ice cream, or mango and pistachio semifreddo.
BI STRO BRUNO 02 9810 7707 BALMAI N
Roast pork belly, pork croquette, crisp pigs ear, sweet potato and broad bean salad and sage.
BLACK BY EZARD 1800 700 700 PYRMONT
Either entree/main or main/dessert: sashimi of kingsh, sesame custard, edamame puree, chardonnay and
shallot dressing; corn-fed chicken faro risotto, parmesan cream, exotic mushrooms, blueberries and roasted
chicken jus; chocolate warmcouverture ganache, dulce de leche ice creamand peanut butter mousse.
BOATHOUSE ON 02 9518 9011 GLEBE
BLACKWATTLE BAY
Poached local ocean jacket llets, cuttlesh, shitake, wakame and duck broth.
THE CENTURY 02 9566 2328 PYRMONT
Stir-fried XO prawns with snow peas, signature salt and pepper squid and sticky rice san choy bow with
Chinese preserved meats served in lettuce bowl.
COURTNEYS BRASSERI E 02 9635 3288 PARRAMATTA
Double-baked crab souf with fennel blossombisque and eco-farmed pork belly, sauteed cabbage,
nameko mushroomspeck and texture of apple.
FLYI NG FI SH 02 9518 6677 PYRMONT
RESTAURANT & BAR
Rock athead, salsify, sumac, garlic and parsley.
GRAPPA RI STORANTE E BAR 02 9560 6090 LEI CHHARDT
Zuppa di pesce: bug, mussels, calamari, baby octopus and prawns.
KAZBAH 02 9555 7067 BALMAI N
Ottoman sharing feast of hummus, babaghanouj and bread, grilled haloumi, merguez, maaneek, sucuk,
chorizo, barbecue garlic and harissa-marinated octopus, skorthalia; lemon baharat chicken and lamb
kafta shish kebabs with fattoush salad and chips, and baklava.
LA GRANDE BOUFFE 02 9818 4333 ROZELLE
Robs Fish Pie: seafood and shellsh, seafood veloute and puff pastry top.
OLI VETO RI STORANTE & BAR 02 8765 0006 RHODES
Roasted pork loin, baby vegetables, salsa verde, apple and balsamic glaze.
FLOODED GUMS RESTAURANT 02 6653 4002 BONVI LLE
Spanner crab, angel hair pasta, saffron butter and parmigiano reggiano or porcini and pecorino risotto.
THE STUNNED MULLET 02 65847757 PORT MACQUARI E
Local line-caught blue eye trevalla, saffron cream, clams, smoked tomato chorizo salsa, horseradish
oil, potato and cauliower hash.
TYLERS PANTRY 02 4474 5572 MOGO
Butter-toasted athead, coastal herbs, mussel and chorizo broth followed by pumpkin, hazelnut, milk
and honey.
Regional
1HERSA1 T016
16
@goodfoodmonth
HUNGER GAMES
AT 4FOURTEEN
A one-off, four-course lunch inspired by game that
was once hunted for survival, interpreted with a
modern twistby chef Carla J ones.
WHERE: 414 Bourke Street, Surry Hills
COST: $120 includes matching wines
WHEN: October 19; 12.30-4pm
BOOKI NGS: 02 9331 5399
TRAVELLI NG THE SPI CE ROUTE
AT CAFE SYDNEY
Chef and author Christine Maneld joins executive
chef Matt Bates for a one-off collaborative lunch
embracing the spicy avours of the subcontinent
with a collection of dishes for sharing.
WHERE: Customs House, Level 5,
31 Alfred Street, Circular Quay
COST: $140
WHEN: October 12; 11.30am-3.30pm
BOOKI NGS: 02 9251 8683
CHARCOAL BARBECUE FEAST
AT EFENDY MEZEBAR
A Turkish feast of hot and cold mezze and kebabs
fromthe charcoal barbecue: pomegranate
hummus with spicy sujuk, pistachio babaganoush,
zucchini, nettle and feta gozleme, chicken wings
and lamb kebap on eggplant puree and a baklava
platter. Children are catered for too with lamb
kofte, rice pilav and a booza ice-creampopsicle.
WHERE: Downstairs 79 Elliott Street, Balmain
COST: $38
WHEN: Saturdays; noon-4pm
BOOKI NGS: 02 9810 5466
SUPERFOODS
AT MOSAI C
A brunch buffet using SuperFoodsRx. Tomatoes,
beans, honey, wild salmon, oranges, ginger,
berries and dark chocolate feature in chef Gerrit
Shellenbergs delicately balanced savoury dishes
and pastry chef Mark Toks indulgent creations.
Every second guest eats for free.
WHERE: The Westin,159 Pitt Street, Sydney
COST: $60 includes a glass of wine
WHEN: Saturdays; noon-2.30pm
BOOKI NGS: 02 8223 1110
SURPRI SE SATURDAY LUNCH
AT MR. WONG
Sit back and let Mr. Wong do the ordering. Head
chef Dan Hongs special six-dish shared menu
includes a few surprise dishes not currently on
the menu. Minimumof four people to enjoy this
shared lunch.
WHERE: 3 Bridge Lane, Sydney
COST: $55 includes tea selection
BOOKI NGS: 02 9240 3000
OZ-STRAYA!
AT MS.GS
Ms.Gs is getting in early for Australia Day and
putting an Asian spin on Aussie classics. Kick-off
with a Vietnamese-style sausage sizzle washed
down with rumand coke slushies. Oi, oi, oi!
WHERE: 155 Victoria Street, Potts Point
COST: $75 includes cocktail
WHEN: October 19; 12.30-2.30pm
BOOKI NGS: 02 9240 3000
EAT. DRI NK. MAKE: ARTI SAN
MASTERCLASS LUNCHES
AT RUBYOS
Calling all southern belles and irty appers
to an afternoon of Great Gatsby-inspired fun.
Create your own bespoke earrings reecting all
the glamour of the roaring 20s, then indulge in
a champagne cocktail and six-course grazing
lunch. On alternating weekends, its Say Cheese:
the artisan craft of hand-stretched mozzarella and
mascarpone. Enjoy a cheese-inspired grazing
lunch and take home a Mad Millie Beginners
Italian kit.
WHERE: 18-20 King Street, Newtown
COST: $85 includes champagne cocktail or
glass of wine
BOOKI NGS: 02 9557 2669
HARBOURSI DE BEACH BARBI E
AT SYDNEY COVE OYSTER BAR
A waterside barbecue to celebrate the 25th
anniversary of this Sydney institution. Chef Rhys
Ward serves up fresh-shucked Sydney rock and
Pacic oysters, salt-and-pepper barbecued king
prawns, char-grilled lamb skewers, marinated
octopus salad and lemon gelato cones for a
taste-of-summer ending.
WHERE: East Circular Quay, Sydney
COST: $55
BOOKI NGS: 02 9247 2937
SATURDAY SAMPLERS
AT THE PAVI LI ON
A special menu using spring produce matched
with cider by award-winning chef, Brad J ones.
WHERE: 1 Art Gallery Road, The Domain, Sydney
COST: $28 includes cider
WHEN: October 12,19,26; noon-3pm
BOOKI NGS: 02 9232 1322
MI X I T UP
AT SI GNORELLI GASTRONOMI A
Enjoy a fresh mix of Italian cuisine in this food
and wine emporium. Watch and learn as the
pizza chef works and ips the dough, then share
a mix of stone-red pizza, pasta, salads and
antipasto. Afterwards, visit the cheese and wine
roomand salumi bar.
WHERE: Trouton Place, Pyrmont
COST: $65
WHEN: October 19, 26; noon-3pm
BOOKI NGS: 02 8571 0616

Once-only menus, out-of-the-box experiences Saturday lunch just got
much more fun. Drinks not included, unless otherwise indicated.
Surprise
Saturday Lunch
sydney.goodfoodmonth.com/surprisesaturdaylunch
GOOD I TALI AN FOOD
AT CORNER RESTAURANT
A one-off, two-course surprise Italian feast
with a choice of entree or dessert with
your main meal.
WHERE: 11 Clarence Street,
Port Macquarie
COST: $49 includes glass of wine
BOOKI NGS: 02 6583 3300
Regional
1HERSA1 T017
Barilla Australia | 4 Annandale Street, Annandale NSW 2038 | facebook.com/casabarilla | barilla.net.au
Make a date for a cooking class at Casa Barilla, the
authentic Italian cooking school in Sydney, where food
experts share their knowledge of Italian food heritage in
intimate, hands-on classes.
Many dates are now available in October as part of
Good Food Month, and through until the end of the year.
Visit barilla.net.au for more information.
For enquiries or bookings please phone Silvia
on 02 8585 3911 or email silvia@barilla.net.au
PASSIONATE
ABOUT
COOKING
ITALIAN FOOD?
Feature Events
SPRI NG FLAVOURS I N THE GARDENS
AT BOTANI C GARDENS RESTAURANT
Discover springtime in the Botanic Gardens and
enjoy a family lunch with weekly selections from
the seasonal menu by chef Todd Hunt.
WHERE: Royal Botanic Gardens, Mrs Macquarie
Road, Sydney
COST: Adults $37, children $15, includes
a glass of cider
WHEN: October 6, 13, 20, 27; noon-3pm
BOOKI NGS: 02 9241 2419
PARKLANDS SUNDAY ROAST
AT CENTENNI AL PARKLANDS DI NI NG
A hearty family roast with local seasonal produce
and views over the lawns of Centennial Park.
WHERE: 1 Grand Drive, Centennial Park
COST: Adults $32, children $16
BOOKI NGS: 02 9380 9350
ARGENTI NI AN FEAST
AT PORTENO
Enjoy a complimentary glass of Argentinian
sparkling wine and an appetiser before heading
downstairs for a lavish, long lunch of slow-cooked
meats fromthe asador and other classics.
WHERE: 328 Cleveland Street, Surry Hills
COST: $120
BOOKI NGS: 02 8399 1440
SUNDAY FAMI LY LUNCH
AT THE TI LBURY HOTEL
Kingsh carpaccio with ginger and apple dressing
followed by a traditional Sunday roast, a glass of
red or white wine, beer or soft drink.
WHERE: 12-18 Nicholson Street, Woolloomooloo
COST: $50
WHEN: October 6, 20, 27; noon-5pm
BOOKI NGS: 02 9368 1955
Regional
SUNDAY LUNCH TO SHARE
AT BI OTA DI NI NG
A main course of Redleaf lamb and
blackened garden greens, Robertson
potatoes, heirloomcarrots and new-season
fennel. Finish with something sweet ...
WHERE: 18 Kangaloon Road, Bowral
COST: $65
BOOKI NGS: 02 4862 2005
We bring back the long, lazy Sunday lunch. Gather a gang
the more the merrier and book in for a serious spread.
Drinks not included, unless otherwise indicated.
Sunday Family Lunch
sydney.goodfoodmonth.com/sundayfamilylunch
presented by
Barillas Italian Lunch
AT CASA BARI LLA
Do Sunday lunch Italian-style and gather
your family for a four-course feast. Executive
chef Luca Ciano will be joined by Danny
Russo, Adriano Zumbo and My Kitchen Rules
contestants Sammy and Bella. They guide
you through the menu with matched wines
and offer tips on how to recreate it at home.
WHERE: 4 Annandale Street, Annandale
COST: $50 includes water, softdrinks and wine
WHEN: October 6, 13, 20; noon-2.30pm
BOOKI NGS: 02 8585 3911
1HERSA1 T018
PLEASE drink responsibly.
The TANQUERAY and TONIGHT WE TANQUERAY words and associated
logos are trade marks. CHARLES Tanqueray & Co. 2013.
P r e m i u m g i n
1HERSA1 T019
19
goodfoodmonth.com
Feature Events
OUT OF THE SHELL
AT CAVEAU RESTAURANT
Chef Peter Sheppard creates a seven-
course degustation menu exploring food
that once had a shell. Start with a glass of
vintage champagne, then enjoy beautiful
ingredients such as crab, egg, pistachio,
scallop, coconut and abalone.
WHERE: 122124 Keira Street,
Wollongong
COST: $125 includes glass of vintage
champagne
WHEN: October 29; 6.4511pm
BOOKI NGS: 02 4226 4855
Regional
The hatted chefs of The Sydney Morning Herald Good Food Guide have
cooked up something really special, setting aside their regular menus
for a bit of creative fun. Tuesdays only.
Drinks not included, unless other wise indicated.
Hats Off Dinners
sydney.goodfoodmonth.com/hatsoffdinners
#hatsoff
presented by
I DO FOR THE LOVE OF FOOD
AT A TAVOLA
J oin Eugenio Maiale for a classic Italian long-
table wedding banquet with all the trimmings.
Viva i sposi!
WHERE: 348 Victoria Street, Darlinghurst
COST: $190 includes matched Italian wines
BOOKI NGS: 02 9331 7871
A NI GHT I N CAMPANI A
AT AKI S I NDI AN RESTAURANT
One of Sydneys favourite Indian eateries
goes Italian as chef Danny Russo and Kumar
Mahadevan showcase their love for the southern
region of Campania.
WHERE: 1/6 Cowper Wharf Road, Woolloomooloo
COST: $75
WHEN: October 1; 6-10pm
BOOKI NGS: 02 9332 4600
RETRO REVI VAL
AT ARI A RESTAURANT
J oin Matt Moran for a seven-course dinner
showcasing retro dishes revived with a
contemporary Aria twist. Optional wine pairings
for $100.
WHERE: 1 Macquarie Street, Sydney
COST: $160
BOOKI NGS: 02 9240 2255
THE DAYS OFF
AT ARRAS
An eight-course menu inspired by what the Arras
chefs eat on their days off fromThe Wedges
Henry sandwich to a pizza-crust amuse bouche
and a beer-fuelled dessert tasting plate.
WHERE: 204 Clarence Street, Sydney
COST: $130
BOOKI NGS: 02 9283 1922
THE J EWI SH I NFLUENCE
I N I TALI AN COOKI NG
AT BALLA
The J ewish inuence on Italian cuisine extends
much further than the popular artichokes J ewish-
style taste just how far with this four-course
degustation menu.
WHERE: The Star, Level G Harbourside,
80 Pyrmont Street, Pyrmont
BOOKI NGS: 1800 700 700
HATS OFF TO THE AUSTRALI AN
WOMENS WEEKLY
AT BI STRO MONCUR
Chef SamKane takes you back home with a
ve-course menu inspired by recipes fromThe
Australian Womens Weekly think avocado and
crab mousse, oyster soup and custard tart.
WHERE: Woollahra Hotel, 116 Queen Street,
Woollahra
COST: $160 includes matched Australian wines
BOOKI NGS: 02 9327 9713
DEGUSTATI ON WI TH ROSS LUSTED
AT THE BRI DGE ROOM
Ross Lusted cooks a six-course degustation
of dishes inspired by his decade living in Asia,
Europe and the Americas.
WHERE: 44 Bridge Street, Sydney
COST: $160 includes matched wines
BOOKI NGS: 02 9247 7000
MARIE ANTOINETTES DINNER PARTY
AT EST.
est. head chefs Peter Doyle and Alex Woolley
channel 18th-century France for this over-the-top,
long-table French feast including exquisite hors
doeuvres, large roasted meats and desserts t
for Marie Antoinette, with the restaurant lavishly
styled to suit the occasion.
WHERE: Level 1, Establishment,
252 George Street, Sydney
COST: $160
BOOKI NGS: 02 9240 3000
A HARBOURSI DE BARBECUE
AT FLYI NG FI SH RESTAURANT & BAR
Fire up for a harbourside barbecue on J ones Bay
Wharf, with the Flying Fish crew showcasing the
nest Australian seafood.
WHERE: Lower Deck, J ones Bay Wharf, Pyrmont
COST: $75
BOOKI NGS: 02 9518 6677
FLAVOURS OF CROATI A
AT GLASS BRASSERI E
Indulge in a Croatian-style six-course degustation
by chefs Luke Mangan and J oe Pavlovich,
moving fromfresh seafood to the richer and more
complex avours of inland Croatia.
WHERE: Level 2, 488 George Street, Sydney
COST: $160 includes Croatian beer and wines
BOOKI NGS: 02 9265 6068
BENNELONGS FAVOURI TE
DI SHES AND WI NES
AT GUI LLAUME AT BENNELONG
Taste the essence of Bennelong with a ve-dish
menu chosen from12 years of award-winning
food, with sommeliers Chris Morrison and J ohn
Clancys favourite wines to match.
WHERE: Sydney Opera House, Bennelong Point
COST: $235 includes matching wines
BOOKI NGS: 02 9241 1999
OLD MEETS NEW
AT J ONAHS RESTAURANT
J onahs has been part of Sydney dining for more
than 80 years, and for this six-course degustation
executive chef Peter Ridland has given a
contemporary twist to dishes fromone of their
oldest menus.
WHERE: 69 Bynya Road, Whale Beach
COST: $130
BOOKI NGS: 02 9974 5599
MARQUE MODERN
AT MARQUE RESTAURANT
The teamfromMark Bests Pei Modern The
Age Good Food Guides Best New Restaurant
of 2013 gives Sydney diners a taste of the
cooking, service and style that has wowed the
city on the Yarra.
WHERE: 4/5 355 Crown Street, Surry Hills
COST: $160, matched wines $85 extra
WHEN: October 15; 7-10.30pm
BOOKI NGS: 0414 611 255
STARRY STARRY NI GHT
AT MR WONG
Head chef Dan Hong pays homage to the multi-
Michelin-starred J ol Robuchon in a seven-
course French extravaganza, set in the French
colonial-themed Mr Wong.
WHERE: 1 Bridge Lane, Sydney
COST: $160
BOOKI NGS: 02 9240 3000
QUAY GETS HOT & SPI CY!
AT QUAY RESTAURANT
Peter Gilmore and the Quay teamgo global
with a Hot & Spicy degustation that hunts for
the piquant everywhere fromMexico to Korea.
Features Gilmores take on XO sauce, with eight
different seafood textures and fermented bamboo
shoots.
WHERE: Upper Level, Overseas Passenger
Terminal, The Rocks
COST: $160
BOOKI NGS: 02 9251 5000
FLI NDERS I SLAND FORAGI NG
AT SAK RESTAURANT & BAR
Executive chef and sushi master Shaun
Presland uses traditional J apanese ingredients
and authentic techniques to create unexpected
avours and textures; southern rock lobster,
pasture-fed wallaby and whole-roasted milk-fed
lamb at this intimate dinner in the private
dining room.
WHERE: 12 Argyle Street, The Rocks
COST: $148 includes matched sake
BOOKI NGS: 02 9259 5656
FLAVOURS OF THE DUCKS
AT THREE BLUE DUCKS
Three dinners that tell the Blue Ducks story -
a Sri Lankan feast of egg hoppers and curries,
a surf n turf night where farmmeets sea, and
a dinner featuring produce fromthe Ducks
own kitchen garden.
WHERE: 141-143 Macpherson Street, Bronte
COST: $50-$90
WHEN: October 8, 15, 29; 6.30-10pm
BOOKI NGS: 02 9389 0010
THE HUMBLE SPUD!
AT TOMI SLAV
That most under-rated of vegetables, the
potato, stars in a six-course degustation. In true
Tomislav-style, this quirky and imaginative menu
challenges your view of the humble spud.
WHERE: 2 /13 Kirketon Road, Darlinghurst
WHEN: October 22, 23, 29, 30; 6-11pm
BOOKI NGS: 02 9356 4535
The Classics
AT ROCKPOOL
Neil Perry remembers 1989 the year
Rockpool opened with a retrospective of
late 80s dishes that blends the nostalgic
and the progressive. SMH Good Food
Month festival director J oanna Savill hosts,
while Tanqueray
London dry gin will

prepare your palate.
WHERE: 107 George Street, Sydney
COST: $150 includes a Tanqueray gin
signature serve on arrival
BOOKI NGS: 02 9252 1888
1HERSA1 T020
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20
@goodfoodmonth
Good Dinners Under $30
sydney.goodfoodmonth.com/gooddinnersunder30
Good food, great value. Some of our favourite eateries from The SMH Good
Food Under $30 Guide are serving up a two-course menu for $30 or under
(per person). Bargain!
ANATOLI 02 9387 7828 BONDI J UNCTI ON
A Greek-inuenced, two-course menu of spelt salad, swede, red cabbage, apple and walnut followed
by lamb belly, sumac and mustard.
AVENUE ROAD CAFE 02 9969 8999 MOSMAN
Choose froma tapas and share plates selection of beetroot marinated spring lamb skewers with dark
chocolate jus; poached pear, cashew nuts, roasted peppers and baby cos hearts with a Pear William
dressing; poached eggs with trufe on a Byron Bay eld mushroomwith aged pecorino; chorizo and
haloumi salad with orange segments; manchego cheese and a lemon and lime dijon vinaigrette.
BAI TONG THAI 02 8668 4800 TEMPE
Thai street food and royal favourites using local ingredients: Thai chicken spaghetti salad, simmered
soft shell crab in coconut relish, grilled spanish mackerel and Thai herb wrapped in banana leaf, with
a glass of wine.
BARRI O CHI NO 02 8021 9750 KI NGS CROSS
A four-course menu of authentic Mexican street food: bacon guacamole or guacamole and corn chips,
barbecue corn cobs, a choice of three soft shell tacos and for dessert tres leches and berry jars.
BELGRAVE CARTEL 02 9976 6548 MANLY
Duck and pistachio terrine with spiced chutney and bread followed by spinach and ricotta ravioli with
jerusalemartichoke and trufe sauce.
EFENDY MEZEBAR 02 9810 5466 BALMAI N
A platter of six mezzes including Pachanga dried beef and kashar borek, minced lamb shoulder Adana
kebab and Booza ice-creampopsicle. Visit before 7pmfor a free tektek cocktail.
A mezze platter for two, including Greek dips and haloumi cheese, spicy sausage, grilled calamari,
chargrilled vegetables, olives with pita bread, olive oil and oregano; plus six-hour J indi Creek lamb
shanks with mash.
FOLEY LANE DARLI NGHURST
A tapas esta: six tapas changing weekly including the popular churros with manjar.
HOUSE THAI 02 9280 0364 SURRY HI LLS
Authentic north eastern Thai street foods including sun-dried marinated pork strips with jim jaew
dipping sauce and green chilli curry chicken with Thai eggplant.
HUGOS BAR PI ZZA 02 9357 4411 KI NGS CROSS
Pizza or pasta plus a rocket, pear, parmesan salad. Includes a glass of wine or beer.
LA MI NT 02 9331 1818 DARLI NGHURST
A choice of one of three signature La Mint entrees and main of cook-your-own beef pho pot supreme
with all the trimmings.
LOX STOCK & BARREL 02 9300 0368 BONDI BEACH
Beetroot-cured ocean trout, lime, dill and hazelnut oil dressing; and a Rangers Valley ank steak
tagliata with eld mushroom, eschallot and salsa verde.
MI SS CHU 02 9331 0029 BONDI BEACH
A Vietnamese feast of barbecue beef wrapped in betel leaves, rice paper rolls, banh cuon steamed
dumplings, and a glass of wine.
NI J I SUSHI BAR 02 8068 4849 KI NGSFORD
Selection of salmon nigiri, sashimi, tartar, ceviche and roe followed by a 180g grain-fed Wagyu beef
steak with amayaki sauce and herb salt. Includes miso soup, rice and a glass of white wine.
SAI LORS THAI CANTEEN 02 9251 2466 THE ROCKS
A special selection of starters followed by your choice of any main course fromthe Sailors Thai Canteen
menu.
SPI CE I AM 02 9555 9224 BALMAI N
Thai avours come alive with sun-dried marinated pork strips served with jimjaew dipping sauce and
green chilli curry chicken with Thai eggplant.
SPI CE I AM 02 9332 2445 DARLI NGHURST
Sun-dried marinated pork strips served with jimjaew dipping sauce and green chilli curry chicken with
Thai eggplant.
WI LBURS PLACE KI NGS CROSS
Peppered sardines, cucumber salad and salsa picante followed by pork chop, pumpkin, spinach and
artichoke with cider jus.
YUME SUSHI J APANESE DI NI NG 02 9816 5123 GLADESVI LLE
Modern J apanese fusion cuisine: a selection of hot entrees, sashimi, brown rice sushi rolls, a teriyaki
main dish and J apanese ice cream.
YUME SUSHI J APANESE DI NI NG 02 974 30203 NORTH STRATHFI ELD
A three-course selection of hot entrees, sashimi and brown rice sushi rolls followed by a teriyaki main
and J apanese ice cream.
1HERSA1 T021
21
goodfoodmonth.com
Feature Events
CENA I TI NERANTE
AT 121BC, VI NI , BERTA
This cena itinerante or roaming dinner is all about
Italian food and wine. Start at 121BC for aperitivo
and antipasto, then Vini for primi, followed by a
stroll to Berta for main course and dessert.
WHERE: 50 Holt Street, Surry Hills
COST: $150 includes cocktail, two glasses of wine
WHEN: October 5, 12, 19, 26; 5-10pm
BOOKI NGS: events@vini.com.au
ROAD TO DAMASCUS
AT ALMOND BAR
Many chefs believe Syrias culinary traditions
offer the nest of Middle Eastern cooking and
culture. Experience Syrian tastes, hospitality and
entertainment with a seven-course meal, belly
dancing and a photographic display.
WHERE: 379 Liverpool Street, Darlinghurst
WHEN: October 8, 15, 22; 7-10pm
BOOKI NGS: 02 9380 5318
BASQUE AT BAROQUE
AT BAROQUE BI STRO
Basque cuisine is inspired by its abundant
produce fromthe towering Pyrenees to the Bay of
Biscay. Chef Drew Bolton prepares an exquisite
six-course degustation menu.
WHERE: 86-88 George Street, Sydney
COST: $110 includes matching Basque wines
BOOKI NGS: 02 9241 4811
SCAMBI O SAGRE E REGI ONI
AT BERTA RESTAURANT AND BAR
Tuesdays at Berta is the Sagra, a local Italian
festival. Each week the menu features a different
seasonal ingredient. At Bertas sister restaurant,
Vini in Surry Hills, Tuesday is regional night,
featuring cuisine froma different region of Italy.
This month the restaurants will exchange these
themes, with matching wines also available.
WHERE: 17-19 Alberta Street, Sydney
COST: $55
WHEN: October 1, 8, 15, 22, 29; 6-11pm
BOOKI NGS: 02 9264 6133
A BLI SSFUL NI GHT I N RAJASTHAN
AT BI J OLI AS I NDI AN
Bijolia is a town near J aipur in India. It captures
the essence of Rajasthani culture while its food
represents the modesty of its people. Enjoy a
ve-course regional banquet including a glass of
sparkling wine, kul for dessert and masala chai.
WHERE: Shop 5/540, Sydney Road, Seaforth
COST: $50
BOOKI NGS: 02 9949 3641
FLAVOURS OF THE ASI AN WORLD
AT CAFE MI X RESTAURANT
Explore the fresh, robust avours of the
Philippines in dishes such as lumpiang sariwa,
pinaputok and maya-maya, at this two-week
showcase of Filipino cuisine and culture.
WHERE: Shangri-La Hotel Sydney,
176 Cumberland Street, The Rocks
COST: $49 lunch, $75 dinner
WHEN: October 1-15; 6-10pm
BOOKI NGS: 02 9250 6123
I STANBUL: A SULTANS FEAST
AT EFENDY RESTAURANT
Istanbul has always been a cultural city with
an eclectic food scene, blending exotic eastern
ingredients with modern European style. Inspired
by his recent trip home, chef Somer Sivrioglu and
his teamshowcase a seven-course sharing menu
with optional matching Turkish wines.
WHERE: Upstairs, 79 Elliott Street, Balmain
COST: $68
BOOKI NGS: 02 9810 5466
A MODERN TURKI SH FEAST
WI TH GREG MALOUF
Michelin-starred chef Greg Malouf, master of
modern Middle Eastern cuisine, is joining chef
Somer Sivrioglu for an unforgettable night of
dining creating a modern Turkish feast inspired
by their recent trip to Istanbul.
WHERE: 79 Elliott Street, Balmain
COST: $120, $160 with matching wines
BOOKI NGS: 02 9810 5466
PARI S OF THE MI DDLE EAST
AT EMBERS MEZZE BAR
The Lebanese capital Beirut is known as the
Paris of the Middle East. So prepare to have your
perceptions of Lebanese food revived through a
seven-course banquet featuring a contemporary
fusion of Parisian and Middle Eastern cuisine.
WHERE: 52 Oxford Street, Darlinghurst
COST: $70
WHEN: October 2-3, 9-10, 16-17, 23-24, 30-31;
6-10pm
BOOKI NGS: 02 8354 1100
SAN SEBASTIAN EVENING
AT EMMI LOU TAPAS BAR
Spend an evening in San Sebastian. Take your
pick of Spanish tapas and pintxos prepared in
front of you at this all-you-can-eat event.
COST: $75
BOOKI NGS: 02 9360 6991
AT THE TABLE WITH FATIMA BARROSO
AT EXCLUSI VE CUI SI NE
Portuguese chef and caterer Fatima Barroso
hosts a series of intimate, 12-guest dinners in her
private kitchen. Fatimas progressive philosophy
combines traditional Portuguese dishes with a
modern twist.
WHERE: Shop 6/231 Clovelly Road, Clovelly
COST: $90 includes aperitif and glass of wine
WHEN: October 4-5, 18-19; 7.30-10pm
BOOKI NGS: 0412 664165
PARRAMASALA FEAST, HARRI S PARK
WI TH TASTE FOOD TOURS
Take a tour of`Little India in Harris Park as
part of Parramasala. Begin with Indian snacks
and tastings at an Indian grocer, followed by a
restaurant feast, desserts, entertainment and a
take-home treat.
WHERE: 77 WigramRoad, Harris Park
COST: $120 includes non-alcoholic drinks
BOOKI NGS: 02 9707 0800
PARRAMASALA FEAST WI TH
TASTE FOOD TOURS
AT JAI PUR MAHARAJA RESTAURANT
J oin the Taste teamon a progressive dinner
coinciding with the opening of Parramasala.
Begin with an array of Indian snacks while
enjoying the street parade; enjoy a multi-course
feast of South-Asian dishes; and then head to
Parramasalas Chai Temple and markets. Dinner
includes a take-home treat and traditional non-
alcoholic drinks.
WHERE: 106 Church Street, Parramatta
COST: $120 includes drinks
BOOKI NGS: 02 9707 0800
SI CI LI AN REGI ONAL DI NNERS
AT LA CASA RI STORANTE
The cuisine of Sicily takes its avours fromthe
sea, land and mountains. In a series of four-
course set menus, chef Paolo Patane focuses on
two Sicilian regions. The Catania dinner (October
1) features seafood and vegetables with herbs
and spices fromthe Middle East. The Palermo
(October 29) is all about street food and sweets.
WHERE: 271 Lyons Road, Russell Lea
COST: $90 includes Sicilian wines, liqueurs and
soft drinks
WHEN: October 1, 29; 7-10pm
BOOKI NGS: 02 9712 3882
TUTTI A TAVOLA:
A SOUTHERN I TALI AN FEAST
AT LA SCALA ON J ERSEY
An evening of authentic rustic Italian cuisine with
guest chef, Massimo Mele. Raised in Naples,
Massimos southern Italian four-course feasting
menu is inspired by cooking traditions handed
down fromhis grandmother, mother and aunts.
WHERE: Corner of J ersey Road and
Melrose Lane, Woollahra
COST: $120 includes Italian wines
BOOKI NGS: 02 9357 0815
EAT YOUR WAY THROUGH SURRY HILLS
WI TH LI ME & TONI C
There are so many great restaurants in
Surry Hills it can be hard to choose. With this
progressive dinner experience, you wont have to.
Walk between three restaurants, with one course
and one drink at each. A starter at Sugarcane,
a main course at BarH and dessert at Longrain,
each with a matched drink.
WHERE: Sugarcane, Bar H, Longrain, Surry Hills
COST: $99 including matched drinks
BOOKI NGS: 1300 600 498
THE I NDI AN ROYAL AFFAI R
AT MAHARAJAS HAVELI
Walk the red carpet and experience the customs
of an Indian village while enjoying live classical
music with pre-drinks and canapes. Venture
into the The Shan-e-Dabar (Royal Hall) for a
banquet of regional dishes and dessert. Includes
a Maharajas goodie bag.
WHERE: 14 Douglas Road, Quakers Hill
COST: $100 includes lassi, soft drinks, beer, wine,
masala chai or coffee
BOOKI NGS: 02 9626 1913
50 YEARS OF SPI CE
AT THE MALAYA
In 1963 the Malayas founder Wong Tai See
was inspired to open a restaurant by his culinary
experiences as a merchant sailor in the 1930s.
The Malayas original menu reects his journeys
along the south-east Asian routes with a range of
Chinese, Malay, Singaporean and Nonya-style
dishes. A special set menu captures the diversity
of cuisine that inspired Wong See.
WHERE: 39 Lime Street, Sydney
COST: $75
WHEN: October 3-4, 10-11, 17-18, 24-25, 31;
6-9.45pm
BOOKI NGS: 02 9279 1170
VI ETNAMESE BANQUET
AT MI SS CHU
Take a Vietnamese taste tour with mini beef
or vegan pho; barbecue beef wrapped in betel
leaves or vegan banh xeo; wrap your own rice
papers; steamed rice crepes with pork and wood
ear mushrooms; Laotian sausages, pork cured
in banana leaves, sticky rice and papaya salad;
and Thai coconut mousse and water chestnut in
pandan leaves.
WHERE: Shop 4/178 Campbell Pde, Bondi Beach
WHEN: October 1-31; 6-9.30pm
BOOKI NGS: 02 9331 0029
DUSSEHRA AND DI WALI :
THE I NDI AN FESTI VE SEASON
AT NI LGI RI S
Celebrate the Indian festive season of Dussehra
and Diwali with a Sunday buffet. Ajoy and his
teamcreate a regional menu every Sunday for
lunch and dinner showcasing Indian dishes, with
an emphasis on sweets.
WHERE: 81 Christie Street, St Leonards
COST: $35
WHEN: October 6,13, 20, 27; noon-9pm
BOOKI NGS: 02 9966 0636
CI RA YOUNG CHEF AWARD DI NNER
AT OTTO RI STORANTE
The Council of Italian Restaurants in Australia
(CIRA) hosts a ve-course collaboration between
the younger generation of CIRA chefs and
their mentors. Be there when the winner of the
prestigious CIRA-ALMA Sanpellegrino Young
Chef Award is announced.
WHERE: Area 8, 6 Cowper Wharf Road,
Woolloomooloo
COST: $135, $1250 table of 10 guests - includes
matched wines
BOOKI NGS: 0405 286 067
CANTONESE FOOD I LOVE
AT SPI CE TEMPLE SYDNEY
Chef Neil Perry invites you to experience what
he loves most about one of the eight culinary
traditions of Chinese cuisine, Cantonese. For
one night only Spice Temple celebrates this more
familiar Chinese fare. Expect a hint of nostalgia
with Neils re-creation of some favourite dishes
and maybe even a bit of luck with his special 8
Treasure Chicken.
WHERE: 10 Bligh Street, Sydney
COST: $95
BOOKI NGS: 02 8078 1888
TAKE A SPI CE J OURNEY
WI TH SHANE DELI A
AT THE STAR
Fresh froma culinary journey through Turkey, this
dinner with TV presenter and chef, Shane Delia,
presents inspired, modern Middle Eastern dishes
fromLebanon, Iran and Turkey that put a unique,
contemporary spin on this ancient cuisine.
Hosted in a surprise (pop-up) location. See
Shanes Facebook page for more information.
WHERE: 80 Pyrmont Street, Pyrmont
COST: $120
WHEN: October 22-23; 6.30-10.30pm
BOOKI NGS: 1800 700 700
SCAMBI O SAGRE E REGI ONI
AT VI NI
At Vini, Tuesday is regional night, featuring
cuisine and traditions froma different region of
Italy. Tuesdays at its sister restaurant, Berta, is
the Sagra, a local Italian festival. Each week the
menu features a different seasonal ingredient.
During the month the two restaurants exchange
themes, with matching wines available.
WHERE: 118 Devonshire Street, Surry Hills
COST: $50
WHEN: October 1, 8, 15, 22, 29; 6-11pm
BOOKI NGS: events@vini.com.au
THE SOUTH AMERICAN MELTING POT
AT WI LDFI RE
South America has a cuisine like no other. This
ve-course menu showcases the food of Peru,
Argentina, Brazil, Columbia and Bolivia.
WHERE: Ground Level Overseas Passenger
Terminal, The Rocks
COST: $140 includes matching wines and a
mojito
BOOKI NGS: 02 8273 1222
From Syria to Singapore, Rajasthan to San Sebastian, the avours of
several continents are right here on our doorstep. Travel the globe without
leaving town. When it comes to the dining table, the world really is our... er,
oyster. Drinks not included, unless other wise indicated.
Regional
TASTES OF SI NGAPORE
AT CAVEAU RESTAURANT
On his many visits to Singapore, Caveaus
Peter Sheppard has enjoyed everything
froma $2 hawkers soup to a lavish $500
lunch. In this seven-course degustation he
puts his spin on his favourite Singaporean
dishes including barbecue duck, lobster
bee-hoon and chilli crab.
WHERE: 122-124 Keira Street, Wollongong
COST: $125 includes glass of vintage
champagne
BOOKI NGS: 02 4226 4855
World Dinners
sydney.goodfoodmonth.com/worlddinners
Manfredi 30-Year
Tribute Dinner
AT BALLA
The Manfredi family opened The Restaurant
in October 1983. So 2013 marks a 30-year
milestone. A special tribute dinner features
a ve-course degustation menu by Stefano
Manfredi, highlighting many of his best-loved
dishes matched to iconic Italian wines - rst
introduced to Sydney via their restaurants.
WHERE: The Star, Harbourside,
COST: $160 includes matching Italian wines
BOOKI NGS: 1800 700 700
1HERSA1 T022
PASSION
ON EVERY PLATE
T: 02 8096 8781 - E: rsoaus@chr.co.th
ccta:a|etc|s:cse:ts - mycentara
WWW.CENTARAHOTELSRESORTS.COM
utittno - utti - nttoivrs - ntueiius - sei ttnkt - virntn is oue rtssion
With our 40 hotels throughout the four
regions of Thailand, we know a lot
about Thai cuisine. City, beach or island,
we promise you exciting and authentic
Thai dining. At some of our resorts we
even offer cookery classes for you to
take home new skills for your family
and friends to enjoy.
rooo is oue rtssion, tno wr ru rtssion ino rvre ortit.
22
@goodfoodmonth
Regional
FLAI R RESTAURANT REGI ONAL
MASTER CLASS
AT BENCHMARK STAI NLESS
Flair chef J ason Martin prepares,
demonstrates and talks guests through a
ve-course tasting menu in a chefs table
environment. The menu features local
ingredients accompanied by regional
wines and beers.
WHERE: 1/13 Pioneer Avenue, Tuggerah
Business Park (off Reliance Drive)
BOOKI NGS: 02 4365 2777
Leading restaurants from The Sydney Morning Herald Good Food Guide
present an up-close-and-personal encounter with their head chefs,
explaining their cooking, their philosophy, their technique and their menu,
followed by a private dining experience. Whatever the opportunity, were
talking special!
15th Annual
Young Chefs Dinner
AT MOMOFUKU SEI OBO
In line with tradition, the best and brightest
next generation chefs (fromtop restaurants
including Sepia, Rockpool and Quay) each
create an original dish for a never-to-be-
repeated collaborative dinner. Hosted by the
Best New Restaurant in the 2013 Good Food
Guide, its an amazing showcase of young
talent and an annual highlight of the Good
Food Month program.
WHERE: The Star, 80 Pyrmont Street,
Pyrmont
WHEN: October 21-22; 7-10.30pm
BOOKI NGS: www.momofuku.com/seiobo
fromOctober 2
Private Dining
sydney.goodfoodmonth.com/privatedining
DI SCOVERY MENU
WI TH GUI LLAUME ZI KA
AT PUBLI C DI NI NG ROOM
Dine with Michelin-starred chef Guillaume
Zika. Newto Australia, Guillaume uses
Antipodean ingredients to create a seven-
course discovery menu.
WHERE: 2A The Esplanade, Mosman
BOOKI NGS: 02 9968 4880
TRUST THE CHEF:
JAPANESE DEGUSTATI ON
AT SOKYO
An intimate group gets a behind-the-scenes
tour of Sokyos kitchen before joining chef
Chase Kojima in the private dining room
for a seven-course degustation menu of
J apanese-styled tapas.
WHERE: Level G The Darling, The Star,
WHEN: October 1, 29; 7-9.30pm
BOOKI NGS: 1800 700 700
OLI VE OI L AND PASTA
MASTERCLASS AND PRI VATE
ROOM DI NNER
AT THE RESTAURANT PENDOLI NO
A small group of diners joins Pendolino
chef Nino Zoccali for an olive oil
masterclass featuring some of Australias
best oils fromthis season followed by a
tour of the pasta kitchen. Then settle in for
a ve-course dinner in the private dining
roomwith Nino.
WHERE: 412-414 George Street, The
Strand Arcade, Level 2, Shop 100, Sydney
BOOKI NGS: 02 9231 6117
1HERSA1 T023
Stockland Merrylands
McFarlane Street, Merrylands NSW 2160 stockland.com.au/merrylands
Stockland Merrylands famous and
thriving food precinct is arguably
the best in Western Sydney.
Believe your eyes and taste buds as you
discover Sydneys best international
flavours.
Join us during October for International
Food Month to watch, workshop, sample and
taste international foods using just-picked
fresh fruits and vegetables, quality meats,
award-winning seafood, cheeses, breads,
spices, and much more.
Celebrate and experience food and culture
across the globe including the flavours of
Europe, Asia & The Middle East, North & South
America, Australia & The Pacific and Africa.
Delight your friends and family by creating your
own international masterpieces at home with
DIY yum cha, sushi rolling, fresh pasta making,
spice master classes, authentic international
food workshops and more.
Plus join us on Saturday 26th and Sunday 27th
October 2013 at the rooftop International Food
and Wine Festival Weekend.
internationalfoodmonth.com.au
23
goodfoodmonth.com
Feature Events
Supper
Club
supperclub
ANANAS BAR & BRASSERI E
Chef Paul McGrath creates the ultimate dude-
food with a selection of late-night snacks.
COST: $18
WHEN: October 1-5, 7-12, 14-19, 21-26, 29-31;
9pm-12am
BOOKI NGS: 02 9259 5668
THE CUT BAR & GRI LL
Four-hour slow roasted Sher F1 Wagyu Reuben
sandwich on rye or a selection of imported and
local cheese with hand-baked ravish, g paste
and mustard.
COST: $15
WHEN: October 1-31; 8.30-10.30pm
BOOKI NGS: 02 9259 5695
GASTRO PARK
Assorted snacks including sh crudos, buckets
of fried chicken and New York-style doughnuts.
WHERE: 5-9 Roslyn Street, Kings Cross
COST: from$10
WHEN: Oct. 4-5, 11-12, 18-19, 25-26; 10pm-2am
BOOKI NGS: 02 8068 1017
HO MEI
Dumplings, Asian pizza with a shallot pancake
base, coconut tea and wine.
WHERE: Shop 8/38-52 Waterloo St, Surry Hills
COST: $30, includes glass of wine
WHEN: Oct. 4-5, 11-12, 18-19, 25-26; 9-11pm
BOOKI NGS: 02 8021 4806
LOW302
Charcuterie boards to share: house-cured and
imported meats, preserves and breads including
slow-cooked, shredded pork with prunes.
WHERE: 302 Crown Street, Surry Hills
COST: $25-45, includes glass of wine
WHEN: October 1-31; 9pm-2am
BOOKI NGS: 02 9368 1548
OPERA BAR
Charcuterie board of beef bresaola, cured pork
loin, salami casareccio and chorizo pamplona with
cornichons, pickled onions and schiacciata bread.
WHERE: Lower Concourse Level, Sydney Opera
House, Sydney
COST: $25
WHEN: October 1-8, 10-13, 15-18, 20-23, 25-31;
9pm-12am
BOOKI NGS: 02 9247 1666
SAK RESTAURANT & BAR
Create your own sushi with your favourite
ingredients, as chefs show you how.
COST: $20
BOOKI NGS: 02 9259 5656
SWEETHEARTS/KI T & KABOODLE
Start or end your night with a juicy hamburger
on the rooftop terrace.
WHERE: 33-35 Darlinghurst Road, Potts Point
COST: $5
WHEN: October 2, 9, 16, 23, 30; 9pm-4am
BOOKI NGS: 02 9368 7333
VELA DI NI NG & BAR
Tasmanian black lip mussels sauteed with
Brown Brothers chenin blanc, a dash of
Napoletana sauce, chilli and spring onion
served with warmcrusty bread.
WHERE: dAlbora Marina, 138 Cabarita Road,
Cabarita
COST: $25
WHEN: October 2-5, 9-12, 16-19, 23-26, 30-31;
9-10pm
BOOKI NGS: 1300 968 273
WI LDFI RE
Trio of sliders: spicy crab, juicy beef and
pulled pork served with hot chips, pickles and
mayonnaise.
WHERE: Overseas Passenger Terminal,
The Rocks
COST: $30, includes glass of wine
WHEN: October 1-4, 6-9, 11-14, 16-18, 21-23,
26-28, 31; 9-11pm
BOOKI NGS: 02 8273 1222
THE WOODS
Wood-re Barossa camembert with muntry and
port jam, ash-seasoned crackers and a glass of
barrel-aged port.
WHERE: Four Seasons Hotel Sydney,
199 George Street
COST: $20, includes glass of port
WHEN: October 1-5, 8-12, 14-19, 21-26, 28-31;
9-10.30pm
BOOKI NGS: 02 9250 3160
Its way after dark. After 9pm, in
fact. And all you want is a
delicious evening snack, perhaps
with a glass or two. Here are some
excellent options.
, , , , ;
50 3160
1HERSA1 T024
24
@goodfoodmonth
ANANAS BAR & BRASSERI E THE ROCKS
Tanqueray gin infused with French earl grey tea; with an earl grey eclair.
THE ARGYLE THE ROCKS
Tanqueray gin, StGermain and elderower; with a ramekin of raspberry sorbetand pistachio biscotti ngers.
THE BAR THE ROCKS
Cherry syrup, grapefruit juice, cherry, vodka and Tanqueray gin; with juniper-cured ocean trout and roe
on rye crispbread.
BLACK BY EZARD PYRMONT
Tanqueray gin spider with orange curacao and roast lemon; with a wagyu slider.
BOTTLENECK BAR & EATERY DARLI NGHURST
Tanqueray gin, cherry tomatoes, basil and lemon, served long; with grass-fed beef meatballs.
THE BUCKET LI ST BONDI BEACH
Tanqueray gin with fresh grapefruit juice, pomegranate liqueur, lemon juice, sugar syrup served over
crushed ice; with a seasonal sh ceviche, avocado, smoked chilli.
CAFE SYDNEY CI RCULAR QUAY
Tanqueray gin, celery and lime juice, bitters, topped with tonic; with swordsh ceviche, quinoa, chilli aioli,
ocean trout roe on a crisp.
CHERRY PYRMONT
Green tea-infused Tanqueray gin with ginger liqueur, lemon juice, pancake syrup, sugar rimmed and
crusted with a rose petal and served with a mountain plum; with a Pacic oyster, rose and green tea
pearls.
CONSERVATORY BAR AT SHERATON ON THE PARK SYDNEY
Tanqueray gin, elderower liqueur, muddled cucumbers, apple juice and mint; with edamame.
THE CUT BAR & GRI LL THE ROCKS
Tanqueray gin, pomme verte with grated apple and hand-pressed ginger; with smoked and charred
cucumber, chipotle creme fraiche.
ERI CS BAR AT HARBOUR ROCKS HOTEL THE ROCKS, SYDNEY
Tanqueray gin, apple and gin puree and spices; with goats curd and g tart, pine nuts, beetroot.
FOLEY LANE DARLI NGHURST
Tanqueray gin, no sherry, Cocchi Americano and orange bitters topped with cava; with a complementing
pintxo.
FRONT BAR@PI ER ONE WALSH BAY, SYDNEY
Tanqueray gin with a hint of mint and cucumber; with char-grilled Yamba prawns and yuzu koshu.
GLOBE BAR AND BRASSERI E SYDNEY
Tanqueray gin, fresh-pressed apple juice, lemon and ginger; with tempura prawn, togarashi mayonnaise.
GRAI N BAR SYDNEY
Tanqueray gin, orange bitters, grapefruit bitters, grapefruit juice; with gin-cured salmon canape.
LA LUPI TA AT THE BASEMENT SYDNEY CBD
Tanqueray gin, lime, cucumber and a touch of chilli; with sanchos taco, queso de Oaxaca, pickled
vegetables, chilli, lime-salt spiced fruit.
LA ROSA BAR AND PI ZZA SYDNEY
Tanqueray gin, white vermouth and herb liqueur, green olives and amed orange zest; with fried green
olives with chilli, onion and garlic, and parmesan and olive pasta sfoglia grissini.
THE LOCAL TAPHOUSE SYDNEY
Tanqueray gin with lemon, honey, egg white, peach bitter and salt and Napoleon pear cider; with pear-
cider cured kingsh, citrus salad with ginger and horseradish creme fraiche.
LONGRAI N BUNKER BAR SURRY HI LLS
Tanqueray gin, chilli, kafr lime, cucumber and lemon juice; with betel leaf, blue swimmer crab, curry
powder, ginger and chilli.
MANLY WI NE SOUTH STEYNE
Goji-berry infused Tanqueray gin, raspberry and lemon; with seared scallop, citrus dressing.
MARBLE BAR SYDNEY
Tanqueray gin shaken with sweet vermouth, pineapple, egg white, grenadine and bitters; with Asian
vegetable and smoked salmon roll and a grapefruit salad.
THE MORRI SON BAR & OYSTER ROOM SYDNEY
Tanqueray gin mixed with Aperol, a hint of elderower; with crab and lettuce taco.
OPERA BAR SYDNEY
Rosemary-infused Tanqueray gin and vanilla liqueur; with a lemon tart and candied rosemary.
OPERA KI TCHEN BENNELONG POI NT
Tanqueray gin with cucumber, lime and mint topped with ginger ale; with lightly crumbed king prawn
bites, lime and curry mayonnaise.
PARLOUR LANE ROASTERS SYDNEY
Tanqueray gin, orgeat, lemon, orange blossomwater and egg white; with a cheese tasting board.
THE PASSAGE DARLI NGHURST
Tanqueray gin with lime, apple, ginger and rosella cordial; with lettuce wraps with shredded pork, crispy
rice noodles and hoisin.
THE ROOK SYDNEY
Tanqueray gin, honey and fresh lemon; with a lobster, chive and creme fraiche tartlet.
THE ROOSEVELT POTTS POI NT
Tanqueray gin, blanc vermouth and genetian served martini-style with a lemon twist; with two freshly
shucked oysters, Tanqueray and sherry vinegar dressing.
SAK RESTAURANT & BAR THE ROCKS
Tanqueray gin, green chartreuse and licor 43; with salmon gravlax, cucumber daikon salad.
SOI RE AT THE WENTWORTH SYDNEY
Tanqueray gin, dry vermouth and olives; with home-made pate and accompaniments.
STEEL BAR AND GRI LL SYDNEY
Tanqueray gin shaken with cloudy apple juice, fresh lemon and lime, infused with green tea and mint
and a splash of tonic; with two beef tacos.
VELA DI NI NG & BAR CABARI TA
Tanqueray gin, fresh mint, lime juice and cranberry; with char-grilled green king prawns, spicy pico de
gallo and crisp atbread.
WI LDFI RE THE ROCKS
Tanqueray gin, cinnamon and apple; with a pork and prawn pastilla.
ZETA BAR SYDNEY
Tanqueray gin, green chartreuse with dandelion bitters, egg white, lime juice and basil leaves; with
roast lamb loin, Tuscan relish and parmesan shortbread.
Bar Hop
barhop
#barhop
Whether palate-cleansing or
taste-teasing, a good cocktail is
a thing of beauty. Sydneys star
mixologists shake it up in style
for Good Food Month.
$20 gets you a Tanqueray

gin-inspired cocktail and
matched bar snack at dozens of
leading Sydney bars.
presented by
1HERSA1 T025
Feature Events
10TH ANNI VERSARY OF AKI S FI NE
I NDI AN CUI SI NE AND FI NE WI NE
AT AKI S I NDI AN RESTAURANT
What wine to drink with spices? One of Sydneys
favourite Indian restaurants celebrates 10 years
in business with a menu of traditional coastal
Indian cuisine paired with some great wine styles
fromaround the world.
WHERE: 1/6 Cowper Wharf Road, Woolloomooloo
Wharf
COST: $100 includes champagne on arrival and
matched wines
BOOKI NGS: 02 9332 4600
DRI NK & DI NE
AT THE APPRENTI CE RESTAURANT
The Apprentice dinners offer opportunities for
students to build cookery and food service
skills. Taste a range of local craft beers and
regional small-producer wines accompanied
by a beautifully prepared four-course meal and
commentary fromwine and beer-makers.
WHERE: Sydney Institute TAFE NSW, Level 7,
Building E, corner Thomas and Harris streets,
Ultimo
COST: $75 includes beer and wine tasters
BOOKI NGS: 02 9217 5527
VI NEYARD TO PLATE DI NNER
WI TH THE BENTLEY/MONOPOLE TEAM
The teamfromThe Bentley and Monopole
present a ve-course dinner with produce and
wine fromsome of their favourite biodynamic
vineyards, at their exciting new Potts Point venue.
WHERE: 57-59 Macleay Street, Potts Point
COST: $170 includes matched biodynamic wines
BOOKI NGS: 02 9360 4410
I (HEART) DUCK & PI NOT
AT BI STRO BRUNO
Four duck courses plus eight pinot noirs from
around the world makes one very memorable
evening, hosted by restaurateur and wine expert
Erez Gordon.
WHERE: 3 Beattie Sreet, Balmain
COST: $115 includes eight pinot noirs
WHEN: October 3,10,17, 31; 7-10pm
BOOKI NGS: 02 9810 7707
PORK & PI NOT DI NNER
AT BI STRODE CBD
Chef J eremy Strode celebrates two of his
favourite things, pork and pinot noir, in this four-
course dinner that showcases just what a superb
match these ne ingredients make.
WHERE: Level 1, Hotel CBD, Cnr King and York
streets, Sydney
COST: $95 includes four matched pinots and a
drink on arrival
BOOKI NGS: 02 9240 3000
DRI NK & DI NE AT THE BOURBON
AT THE BOURBON
Enjoy a four-course cocktail journey matched to
a New Orleans-inspired menu of seasonal and
local produce by head chef J ames Metcalfe.
WHERE: 22 Darlinghurst Road, Potts Point
COST: $95 includes cocktails
BOOKI NGS: 02 9035 8888
A TASTE OF HUNTER VALLEY
AT THE CORTI LE,
I NTERCONTI NENTAL SYDNEY
Celebrate one of Australias mostrecognised drops
with a four-wine Hunter semillon degustation. Enjoy
sparkling, young, aged and sweetHunter semillon
matched with Berkshire pork.
COST: $50 includes Hunter semillon
WHEN: October 1-31; noon-10.30pm
BOOKI NGS: 02 9240 1396

BARNYARD BEER BANQUET
AT DOVE & OLI VE
A celebration of hearty country food and locally
crafted premiumbeers with NSW regional
produce served degustation-style.
WHERE: 156 Devonshire Street, Surry Hills
COST: $79 includes four craft beers fromNSW
micro-breweries
BOOKI NGS: 02 9699 6001
EST. PI NOT NOI R CELEBRATI ON
AT EST.
Taste more than 40 of the worlds bestpinotnoirs
chosen by Merivale groups sommelier Franck
Moreau and est. head sommelier Dan Sharp. With
matching canapes by est.s Peter Doyle.
WHERE: Level 1, Establishment, 252 George
Street, Sydney
COST: $75 includes all pinot noir tastings
BOOKI NGS: online@merivale.com
CI DER & SWI NE THE THI RD!
AT FI X ST JAMES
Cider and pork is a match made in heaven.
J oin Fix St J ames in exploring the world of zzy
apples (and pears).
WHERE: 111 Elizabeth Street, Sydney
COST: $95 includes ciders
BOOKI NGS: 02 9232 2767
CHAMPAGNE TASTI NG
AT HEMMESPHERE
Tune your champagne palate at this tasting of
more than 20 vintages with master sommelier
Franck Moreau, served with canapes, cheese
and charcuterie.
WHERE: Level 4, Establishment, 252 George
Street, Sydney
COST: $90 includes all champagne tastings
BOOKI NGS: online@merivale.com
HUNTER VERSUS BAROSSA
AT KI NN DI NI NG
Enjoy a four-course modern Thai degustation with
wine fromthe Barossa and Hunter valleys and
wine-matching advice fromguest winemakers.
WHERE: 178 Blues Point Road, McMahons Point
COST: $59 includes matched wine
BOOKI NGS: 02 9954 1780
LA NUOVA STRADA:
VI NI BI OLOGI CI E VI NI NATURALI
AT LA ROSA BAR AND PI ZZA
J oin sommelier Cristian Casarin, chef Nino
Zoccali, radio presenter Simon Marnie and food
and wine writer Guy Grifn to explore the new
way, and the new wave, of Italian winemaking at
this masterclass and dinner.
WHERE: The Strand Arcade, Level 2, Shop 100,
COST: $95 includes all wines
BOOKI NGS: 02 9223 1674
OUSTANDI NG ON THE PI ER: CI TI
NSW WI NE AWARDS TASTI NG
AT A MYSTERY CBD LOCATI ON
Your chance to taste and critique with some
of the states nest winemakers at the 2013
Citi NSW Wine Awards. The unique landmark
location will remain a secret until the judges
decisions are in; as will the trophy winners. Taste
the top NSW wines of 2013 and lodge your vote
for the Peoples Choice award.
WHERE: mystery location
COST: $40 includes tastings of top NSW wines
BOOKI NGS: 02 6964 4762
BESPOKE SOUTHERN I TALI AN
WI NE MASTERS DI NNER
AT THE RESTAURANT PENDOLI NO
An evening of central and southern Italian food
and wine, featuring the new wave of extraordinary
wines fromthese regions.
WHERE: The Strand Arcade, Level 2, Shop 100,
BOOKI NGS: 02 9231 6117
YAKI TORI AND PRESTI GE CUVEE
AT SEPI A
Chef Martin Benn breaks out his inner J apanese
to serve charcoal-grilled yakitori at the bar with
a glass of prestige champagne to match the
chicken skewers.
WHERE: 201 Sussex Street, Sydney
COST: $85 includes glass of champagne
WHEN: October 1-4, 8-11,15-18, 22-25, 29-31;
5-10pm
BOOKI NGS: 02 9283 1990
MODERN JAPANESE FOOD
WI TH MATCHI NG SAKE
AT WAQU
Sommelier Daisuke Ueda guides this session for
sake lovers and newbies, with four matched food
courses by chef Takuma Kobayashi.
WHERE: 308 Pacic Highway, Crows Nest
COST: $98 includes sake
WHEN: October 1-4, 8-11,15-18, 22-25, 29-31;
6-10.30pm
BOOKI NGS: 02 99067736
SEAFOOD BY THE SEA
AT VELA DI NI NG & BAR
Enjoy a four-course seafood degustation
menu beside the water at DAlbora Marina with
matched red, white and sparkling wines.
WHERE: dAlbora Marina, 138Cabarita Road,
Cabarita
COST: $89.90 includes matched wines
WHEN: October 2-5, 9-12, 16-19, 23-26, 30-31;
6-9.30pm
BOOKI NGS: 1300 968 273
Drink & Dine
sydney.goodfoodmonth.com/drinkanddine
Its all about the drinks at these many and varied events from wine to
cider, craf t beer to champagne. And all great drinks go with good food,
of course. Drinks included at all events.
Regional
TREETOP DELI GHTS
AT THE GUNYAH RESTAURANT
AT PAPERBARK CAMP
Gunyah Restaurant presents four courses
of top local produce matched with local
wines.
WHERE: 571 Woollamia Road, Woollamia
BOOKI NGS: 02 4441 7299
1HERSA1 T030
@goodfoodmonth 30
Community &
Outdoor Festivals
sydney.goodfoodmonth.com/communityfestivals
Good Food Month is all about sharing, celebrating and discovery.
What better way to do just that than by getting out and about to soak up the
sights, sounds and tastes of our vibrantly diverse food city, and beyond?
9TH ANNUAL AUSTRALI AN
BEER FESTI VAL
AT THE AUSTRALI AN HERI TAGE HOTEL
Australias biggest beer festival showcases the
best local beers and ciders fromestablished and
boutique brewers. There are 28 boutique brewer
stalls, unique brews exclusive to the festival,
eight awards on offer, meet-the-brewer and
blind-tasting sessions, regional food stalls and
entertainment.
WHERE: 100 Cumberland Street, The Rocks
COST: Free entry, tasting cup $5, 10 tasting
tickets $15
WHEN: October 18-20; noon-8pm
I NQUI RI ES: www.australianheritagehotel.com.au
ASHFI ELDS TASTE OF ASI A
AT ASHFI ELD COUNCI L PLAZA
Famous for Shanghai Chinese-style food, Asheld
is also home to restaurants featuring J apanese,
Korean, Thai, Vietnamese, Indian, Nepalese and
Sri Lankan cuisines. Street stalls serving tasting
plates fromlocal restaurants will set up in the heart
of Asheld. Eentertainment too.
WHERE: 260 Liverpool Road, Asheld
COST: Free entry
I NQUI RI ES: 0422 871 327
BEST FROM THE WEST
FOOD FESTI VAL
AT LI ZARD LOG AMPHI THEATRE
Fresh produce grown in Western Sydney hits
the spotlight at this community food festival
in a spectacular bushland setting. Stalls,
celebrity chef cooking demonstrations, tastings,
workshops, entertainment and a pizza-making
class are just part of the program.
WHERE: Corner Cowpasture Road and The
Horsley Drive, Abbotsbury
COST: Free entry
I NQUI RI ES: www.westernsydneyparklands.
com.au
CANLEY HEI GHTS BY NI GHT
Enjoy reworks every Saturday night in October
while dining in style at local restaurants. Canley
Heights is a hot spot for great world dining and
desserts, home to Chi and Co, Holy Basil, Fat
Panda, Santos Pizzeria, Gia Hoi, La Grilla and
many more. J ust take your pick and enjoy the
festive atmosphere.
WHERE: Canley Vale Road, Canley Heights
COST: Various
WHEN: Saturdays; 5-11.30pm
I NQUI RI ES: www.faireldcity.nsw.gov.au
CULI NARY CARNI VALE
AT SPENCER STREET
Fairelds South American food culture sizzles at
this free-family street party. Chef Miguel Maestre
demonstrates his signature dishes while dancers
and drummers keep the party atmosphere
humming. And there are food stalls aplenty, of
course.
WHERE: Spencer Street, Faireld
COST: Free entry
I NQUI RI ES: 0409 151 371
FLAVOURS OF AUBURN
AT AUBURN CENTRE FOR COMMUNI TY
Auburn City Council and the Auburn Small
Community Organisation Network host a unique
celebration of food, music and dance. Highlights
include a long lunch with up to 10 different
cuisines fromAfrica, South and East Asia and
the Middle East; a food tour of Auburn; and a
visit to the local Harmony Garden for advice on
growing and cooking your own vegetables. The
new Flavours of Auburn Cookbook will also be
launched on October 26.
WHERE: 44A Macquarie Road, Auburn
COST: Free entry, two dishes for $10
WHEN: October 19, 26; 12.30-3.30pm
I NQUI RI ES: 02 9735 1222
FOOD N GROOVE
AT BEXLEY PARK
A free, family-friendly festival of world music, food
and dance featuring multicultural entertainment,
global cuisine, cooking demonstrations, childrens
rides and information stalls with a focus on
environmental sustainability.
WHERE: Stoney Creek Road, Bexley
COST: Free entry, dishes and products from$3
I NQUI RI ES: www.rockdale.nsw.gov.au
HABERFI ELD PRI MAVERA
The best of Italian food is on offer in this heritage-
listed, garden suburb. Frompizza to pasta, bread
and cake, cheeses and coffee, local food outlets
serve tasting plates fromstalls as Habereld
celebrates its rich architectural and cultural
heritage.
WHERE: Dalhousie and Ramsey Streets,
Habereld
COST: Free
I NQUI RI ES: 0422 871 327
I NTERNATI ONAL FOOD &
WI NE FESTI VAL WEEKEND
AT STOCKLAND MERRYLANDS
The inaugural International Food Month at this
enormous fresh-food market emporiumis a
celebration of food, wine, music and culture with
a showcase of cuisines fromAfrica, South and
East Asia and the Middle East.
WHERE: McFarlane Street, Merrylands
COST: Free
WHEN: October 26-27; 10am-5pm
I NQUI RI ES: www.internationalfoodmonth.com.au
J EWI SH FOOD CULTURE FEST
AT SHALOM COLLEGE, UNSW
This inaugural festival features talks,
demonstrations and food stalls showcasing
J ewish life and food culture fromaround the
world. Delve into issues and ideas behind
generations of J ewish gastronomy with tastes
fromacross Europe, the Middle East and beyond.
Expand your mind and palate!
WHERE: University of NSW, Kensington
COST: $25 adults; $15 concession, pensioners,
under 30s
I NQUI RI ES: www.jewishfoodfestival.com.au
NEWTOWN GOOD FOOD FAI R
AT KI NG STREET
Widely hailed as one of Sydneys most exciting
food destinations right now, Newtown brings its
culinary community together for an outdoor food
market on iconic King Street. This vibrant high
street takes centre stage as some of its best
known restaurants show off the delicious diversity
in this part of town.
WHERE: King Street, Newtown
COST: from$7-$18
I NQUI RI ES: www.newtownprecinct.com.au
NORTON STREET I TALI AN FESTA
A celebration of Italian culture including food,
music, theatre, fashion and Italian cars - the
Italian Festa brings to life the essence of all that
is Italian. Norton Street comes alive with street
performers, concerts, childrens amusements
and, of course, Italian food stalls. The inaugural
Auto Festa features Sydneys nest display of
Italian cars with hundreds of vintage, classic and
contemporary cars, motorbikes and scooters.
WHERE: Norton Street, Leichhardt
COST: Free
I NQUI RI ES: www.nortonstreetfesta.com.au
THE SPRI NG PI CNI C
AT THE SHOWRI NG AT THE
ENTERTAI NMENT QUARTER
Grab your basket, dog, family and friends and
head down to the EQs showring for this new pop-
up event. There are market stalls, performers,
live music, food demonstrations and plenty of
activities for the kids, froman animal farmand
face painting to jumping castles.
WHERE: 122 Lang Road, Moore Park
COST: Free entry. 2 hours free parking
I NQUI RI ES: www.eqmoorepark.com.au
STRATHFI ELD FOOD FESTI VAL
AT STRATHFI ELD SQUARE
A celebration of Asian cuisine, this huge outdoor
festival showcases the diverse range of Strathelds
local restaurants with cooking demonstrations,
tastings and culinary walking tours.
WHERE: The Boulevarde, Stratheld
COST: Free entry, food and drink costs vary.
I NQUI RI ES: www.stratheldfoodfestival.com.au
SUMMER HI LL
NEI GHBOURHOOD FEAST
A chance to sample the best of Summer
Hills eclectic food outlets as you soak up its
family-friendly village atmosphere and heritage
architecture. Live entertainment and tasting
plates served by local eateries at street stalls add
to the neighbourly festivities in this lovely part of
the inner-west.
WHERE: Smith and Lackey Streets, Summer Hill
COST: Free
I NQUI RI ES: 0422 871 327
SWEET AS
AT CASULA POWERHOUSE ARTS CENTRE
Skip straight to dessert and sample sweet treats
fromaround the globe at this family-friendly
festival. Locally produced tea and coffee, hands-
on workshops and entertainment is on offer.
WHERE: 1 Powerhouse Road, Casula
COST: Free entry, desserts from$2
I NQUI RI ES: www.casulapowerhouse.com
SYDNEY CRAFT BEER WEEK
Sydneys biggest celebration of craft beer is back,
with more than 60 events over eight days. Events
include tap takeovers, degustations, beer and
wine blends, mystery bus tours, craft beer crawls
and mini beer festivals in carparks with bands
and DJ s.
WHERE: Sydney City, Greater Sydney
COST: Various
WHEN: October 19-26; 9am-12am
I NQUI RI ES: www.sydneycraftbeerweek.com
Regional
ORANGE WI NE WEEK
Orange Wine Week is 10 days of events
and activities highlighting the regions
premiumwines through wine shows,
tastings, educational workshops and
celebrations with local produce. Experience
the regions rich and diverse food and
wine culture and meetthe interesting and
talented people who make ithappen.
WHERE: Orange and surrounding region
COST: Price varies
I NQUI RI ES: www.tasteorange.com.au
TASTI NGS ON HASTI NGS
AT PORT MACQUARI E CBD
A huge outdoor festival along the
Hastings River showcases more than 100
exhibitors who grow, bake and make the
specialties of this fertile food bowl. There
are demonstrations fromleading Sydney
and local chefs, live music, childrens
entertainment and wandering musicians.
WHERE: Clarence Street, Port Macquarie
COST: $2
I NQUI RI ES: www.tastingsonhastings.
com.au
TASTE RI VERI NA
FOOD FESTI VAL
This month-long festival celebrates
the Riverinas food, wine, beer and
agriculture. Farmtours, food classes and
treks, wine events, celebrity chef cooking
demonstrations and 100-mile meals are
held throughout the region.
WHERE: Various, Riverina
COST: Various
WHEN: October 1-6, 7-31; 9am-5pm
I NQUI RI ES: tasteriverina.com.au
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31
Art & Food
sydney.goodfoodmonth.com/artandfood
Food and art go hand in hand. Performances, exhibitions and even a little
bit of history add new dimensions to eating and drinking.
EXHIBITIONS
BBQ PACI FI CA
AT CASULA POWERHOUSE ARTS CENTRE
Tuck in to a traditional Pacic ground oven
feast: the Maori hangi, Samoan umu, Fijian
lovo and Tongan pork spit roast. Then view
Navigation Pacica, an exhibition which looks at
navigation as a central part of Pacic culture, with
performances and talks fromthe artists involved.
WHERE: 1 Powerhouse Road, Casula
COST: Free, food from$10
I NQUI RI ES: 02 9824 1121
FOOD I NK ART EXHI BI TI ON
AT GALLERY LANE COVE
See the fruits of young artists labour in an
exhibition of more than 40 artworks that explore
the modication, production and consumption of
food in Australia. It is presented by the printmaking
and photography students fromNorth Sydney
TAFEs Meadowbank and Hornsby campuses.
WHERE: 164 Longueville Rd, Lane Cove
COST: Free
WHEN: October 15-19, 21-26; 10am-4.30pm
I NQUI RI ES: 02 9428 4898
EAT YOUR HI STORY:
A SHARED TABLE EXHI BI TI ON
AT MUSEUM OF SYDNEY
Take a fascinating stroll through eight historic
homes that capture the different ages of Sydneys
food experience from1788-1950. Fromthe farm-
kitchen comforts of Elizabeth Farmto the regency
excesses of Elizabeth Bay House dining, nothing
reveals Sydneys rise fromconvict colony to
cosmopolitan city as deliciously as a look behind
our kitchen and dining roomdoors.
WHERE: Cnr Bridge and Phillip Streets, Sydney
COST: Adults $10, concession $5, family $20
I NQUI RI ES: 1300 448 849
PALATE TO PALETTE
AT NORTH SYDNEY COMMUNI TY CENTRE/
CHANGEABLE ART
Food is the theme for a free art exhibition held
alongside the Northside Produce Market. On
show are works fromlocal artists who have
been inspired by all things gastronomic - from
the market producers, chefs and home cooks to
seasonal produce and their favourite dishes.
WHERE: Civic Park, 220 Miller St, North Sydney
COST: Free
I NQUI RI ES: 02 9922 2299
FOOD AND PHOTOS OF SARDI NI A
AT PI LU AT FRESHWATER
Explore the region of Sardinia through food and
photos. J oin Giovanni Pilu for a true Sardinian
experience as he shares a menu of his favourite
dishes fromhis book A Sardinian Cookbook.
Photographer Franz Scheurer will host an
exhibition of images fromSardinia taken with
Giovanni while researching the cookbook.
All guests will also receive a signed copy of
the cookbook.
WHERE: End of Moore Road, Freshwater
COST: $150 includes matching Sardinian wines
WHEN: October 16, 7-10pm
BOOKI NGS: 02 9938 3331
SPANI SH ART FI ESTA
AT THE RESTAURANT AT
THE ART GALLERY OF NSW
Enjoy an evening of Spanish food and art with
a three-course, Spanish-inspired meal and
a guided viewing of Renaissance to Goya:
Prints and Drawings fromSpain. The exhibition
presents more than 120 works fromthe British
Museumand the Art Gallery of NSW is the only
Australian venue on the international tour.
WHERE: Art Gallery Road, Sydney
COST: $77 includes sangria or cerveza on arrival
BOOKI NGS: 02 9225 1819
PERFORMANCE
BLI ND TASTI NG
AT COFA (COLLEGE OF FI NE ARTS)
Combining theatrical performance and wine,
Blind Tasting is a one-woman show performed by
Sylvia Keays, described as a tale of wit, whimsy
and heartbreak centred around wine. There is a
pre-show tasting of Hunter Valley wines.
WHERE: Cnr Oxford Stand Greens Rd, Paddington
COST: $35
BOOKI NGS: 02 4998 7666
I NTERACTI VE STREET THEATRE
AND POP-UP ALLEY DI NI NG
AT SURRY HI LLS STREETS + EMMI LOU
+ ROYAL ALBERT HOTEL
Theatre and food combine to create a truly
unique and mysterious ne-dining experience.
J ourney through the streets of Surry Hills with
professional actors. Drinks, canapes and tapas
are provided along the way.
WHERE: Belmore Park, Surry Hills
COST: $99
WHEN: October 5, 12, 19, 26; 5-7.30pm
BOOKI NGS: 0433 000 295
WORDS
THE DI RTY CHEF MATTHEW EVANS
AT THE COMMONS LOCAL EATI NG HOUSE
Food-critic-turned-farmer, food writer, author
and television presenter, Matthew Evans, hosts
lunch in Darlinghurst. Enjoy food fromboth
Evans repertoire and The Commonss specially
crafted menu while being regaled by Matthews
Tasmanian ``tree change tales fromhis soon-to-
be-released memoir, Dirty Chef.
WHERE: 32 Burton Street, Darlinghurst
COST: $65 includes four-course set sharing menu
and glass of prosecco
BOOKI NGS: 02 9358 1487
FILM
FOOD, ART AND FI LM BY THE WHARF
AT KI NG STREET WHARF
Be inspired by free foodie lms and a pop-up
gallery as you dine at King Street Wharf. Catch
a movie from8pmand receive complimentary
movie snacks. Check the pop-up exhibition of
artistic creations featuring tea cosies, tea cups
and coffee takeaway containers. Youll never look
at everyday items in the same way again!
WHERE: The Promenade via Lime Street, Sydney
COST: From$30
WHEN: October 4-6, 11-13, 18-20, 25-27;
midday-midnight
I NQUI RI ES: www.kingstreetwharf.com.au
WORKSHOP
BUSH TUCKER TREATS AND TALES
The Taste teamand elder, Aunty Margaret, mix
indigenous art with a bush-tucker experience,
offering tips on how to use native ingredients.
Aunty Margaret, an accomplished storyteller and
artist, will lead an art workshop nishing with a
bush-tucker style afternoon tea.
WHERE: Peppertree Cafe, 63 The Mall,
Bankstown
COST: $100 includes tea, coffee and soft drinks
BOOKI NGS: 02 9707 0800
Food Writers Festival
AT THE MI NT
Expect some lively discussion as a diverse
collection of speakers, including Gay Bilson
and Quays Peter Gilmore, present talks
that cover an alphabet soup of food-related
topics. The full-day programis curated by
food writer Barbara Sweeney. Bring your
own lunch or enjoy a picnic on the grass
prepared by chefs Martin Boetz fromCooks
Co-op and Alex Herbert fromBird Cow Fish.
Includes morning and afternoon teas and a
gift bag. Brought to you by Food & Words.
COST: $185 (picnic lunch additional $60)
BOOKI NGS: 0413 259 535
Regional
ART FEAST
AT E2 EVENTS AND E2 GALLERY
These newly opened venues combine to
create a one-off event all about food and
art. Wander the gallery viewing the work
of local artists while nibbling on canapes
supplied by Eschalot Restaurant. Art on
display includes charcoals, paintings,
sculpture and jewellery and is hosted by
resident artist Eliza Overduin.
WHERE: 11 Old Hume Highway, Berrima
COST: $25
BOOKI NGS: 02 4877 1977
EATI NG FROM THE SOURCE
AT PALATE AT THE GALLERY
Experience live music, a glass of bubbles
and a private viewing of PamTippetts
Still Life exhibition before sitting down to
a four-course, art-inspired degustation
menu by chef, Perry Hills. Peggy Popart
will chat with the four featured artists
before the feast begins.
WHERE: 133 Molesworth Street, Lismore
COST: $99
BOOKI NGS: 02 6622 8830
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33
Laneways Come Alive
sydney.goodfoodmonth.com/laneways
The great outdoors is an excellent place to enjoy food and wine.
Heres the perfect way to nd it as our laneways turn into
al fresco dining destinations, for October only.
PARRAMATTA LANES
I N PARRAMATTA
Take a journey through the hidden lanes of
Parramatta and discover street food, pop-up
bars, live music and art installations as urban
spaces are transformed into playgrounds for the
curious and hungry.
WHERE: Parramatta CBD
COST: Free
WHEN: October 17-18, 24-25; 4.30-9.30pm
I NQUI RI ES: www.discoverparramatta.com/events
THE NEXT GENERATI ON
HUNTER VALLEY PROJ ECT
AT THE PROJ ECTS AT THE VI C ENMORE
Its the ultimate Sunday session when six larrikin
Hunter Valley winemakers turn a basketball
court and carpark into a party venue full of food,
wine and music. Youll be sure to nd your new
favourite wine, and have a great afternoon too.
WHERE: The Vic Hotel, Enmore
COST: Free entry. Tasting tokens from$4
I NQUI RI ES: www.nextgenerationhuntervalley.com.au
SPRI NG LANEWAY DI NNER
AT THE WI NERY
An intimate laneway setting in Surry Hills is the
setting for a pair of exclusive, alfresco, family-
style dinners to celebrate spring.
WHERE: A/285 Crown Street, Surry Hills
BOOKI NGS: 02 9331 0833
EAT STREETS
WI TH TOM KI ME
AT THE WI NERY
The Winery laneway turns into a bustling food
hub as a mix of delicious food stalls set up shop
for a weekend. The event is hosted by chef and
champion of sustainable shing, TomKime.
WHERE: A/285 Crown Street, Surry Hills
COST: $12-$15 per dish
I NQUI RI ES: 02 8070 2424
OzHarvest & Good Food Month
Our food rescue charity partner
gets even busier during October
with these great events. Help
support the collection of excess
food to help those in need.
FOODI E FRI ENDS OF OZHARVEST
AT HARVEST HUB, OZHARVEST
WAREHOUSE LOCATI ON
OzHarvest launches its Friends of OzHarvest
programat the new Harvest Hub headquarters.
Supporters of this food rescue charity are
asked to bring a friend for a sneak peek at the
Alexandria warehouse which will become a
cafe and kitchen training facility for youth and a
community garden space. Includes food from
local suppliers and one-year membership to
Friends of OzHarvest.
WHERE: G3/G4 46-62 Maddox Street,
Alexandria
COST: $60 includes wine
BOOKI NGS: 1800 108 006
OZHARVEST HUNGER BUSTER
FOOD TRUCK
AT VARI OUS CBD LOCATI ONS
The rst-ever OzHarvest food trucks with
a middle-eastern avour hit the streets
of Sydney. Star chefs and OzHarvest
ambassadors create a menu of Israeli street
food including falafel, hummus, tabouleh,
spiced sh and meats. Food can be purchased
during the day. By night, free meals are
provided to people in need.
WHERE: Sydney CBD
COST: $5-$15
I NQUI RI ES: www.ozharvest.org
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34 @goodfoodmonth
Hats Off Dinners
SURF & TURF
AT ARI A RESTAURANT
Matt Moran creates a ve-course dinner
showcasing seafood and beef with a
modern twist on the traditional surf and turf.
WHERE: 1 Eagle Street Pier, Eagle Street,
Brisbane
BOOKI NGS: 07 3233 2555
THE 70S ARE BACK
AT BRENTS RESTAURANT
Brents Restaurant puts a new spin on old
favourites fromthe 1970s. Flashback with oysters
Kilpatrick, prawn cocktail, scallop mornay, Tang
sorbet, the classic steak dianne and to nish,
peach melba.
WHERE: 85 Miskin Street, Toowong
WHEN: October 1, 8, 15, 22, 29; 6-10pm
BOOKI NGS: 07 3371 4558
ESQUI RE ON THE STREET
AT ESQUI RE
If brisbanetimes.com.au Good Food Guide
Restaurant of the Year did street food, this
is what it would be. Expect kimchi and beef jerky,
Campari curds and whey in a cone and other
daily creations.
WHERE: Eagle Street City Cat Wharf
WHEN: Fridays in October, lunch and dinner
COST: $6-$15
ENQUI RI ES: 07 3220 2123
MEDI AEVAL DI NNER
AT THE EURO
This is a mediaeval three-course feast inspired
by recipes and ingredients fromthe past; stuffed
quail and kale, wagyu and bone marrow and,
to nish, pear and nuts.
WHERE: 181 Mary Street, Brisbane
COST: $80
BOOKI NGS: 07 3229 3686
FROM BEI RUT TO BEKAA
AT GERARDS BI STRO
A playful, six-course tasting menu pays homage
to the classic cuisine of the mountain and sea-
port regions of Lebanon. Chef Ben Williamson
has combined rustic, ancient and contemporary
avours to accompany Lebanese wine, a
selection of cocktails and Lebanese beer.
WHERE: 14/15 J ames Street, Fortitude Valley
BOOKI NGS: 07 3852 3822
HATS OFF SAKE BRI SBANE
AT SAKE RESTAURANT & BAR
Head chef Shinichi Maeda and sous
chef Casey Poland present a one-night-only
Portuguese-inspired, four-course menu. Includes
canapes on the deck and J apanese sake.
WHERE: Level 1/45 Eagle Street, Brisbane City
COST: $139 includes matched sakes
BOOKI NGS: 07 3015 0557
I TS A TWI N THI NG: MEET THE
STOKEHOUSES
AT STOKEHOUSE Q
In this rst-ever collaboration, the Stokehouse
Melbourne crew is coming to Brisbane.
Stokehouse Qs head chef Richard Ousby
and Melbournes chef Ollie Gould design
a best ofve-course degustation menu
to celebrate the Brisbane restaurants
second birthday.
WHERE: Sidon Street, South Bank
COST: $160 includes matched wine
BOOKI NGS: 07 3020 0600
DI NER LE 25 MARS, 1845
AT URBANE RESTAURANT
A regal event inspired by a dinner for King
Ernest Augustus I of Hanover. The banquet
includes asparagus soup garnished with chicken
quenelles; mutton and vegetable soup; natural
oysters; salted hake with an anchovy sauce; spit-
roasted loin of veal; layers of macaroni, chicken,
chervil, mushrooms and mayonnaise topped with
sliced trufes and tarragon leaves; lettuce stuffed
with forcemeat with frankfurt sausages; roast
venison with redcurrant jelly; puff pastry coated
with meringue and lled with vanilla cream;
and orange sorbet.
WHERE: 181 Mary Street, Brisbane
COST: $150
BOOKI NGS: 07 3229 2271
GAME OF RHONES:
BLOOD AND BONES
AT VI NTAGED BAR + GRI LL
A hearty feast of bold and robust avours
matched to the grape varieties of Frances Rhone
Valley. Quench your thirst and sate your hunger
pains with everything fromoffal to bone marrow
and suckling pig matched to wild reds selected
by wine experts Peter Marchant and Dan Sims.
WHERE: Hilton Brisbane, Level 6, 190 Elizabeth
Street, Brisbane
WHEN: October 15; 7- 0pm
BOOKI NGS: 07 3231 3231
Good Food Month comes
to Brisbane
brisbane.goodfoodmonth.com
Lets Do Lunch
This year we welcome Queensland Good Food Guide restaurants to the
Good Food Month program. Its Brisbanes chance to snap up excellent
Lets Do Lunch deals ($38 including a glass of Brown Brothers wine, or a
Coopers beer, S.Pellegrino or Acqua Panna mineral water) or see hatted
chefs toss out their usual menu for one frivolous night only.
See goodfoodmonth.com for more details and dont forget to share your
Good Food Month fun via Facebook.com/goodfoodmonth and Twitter/
Instagram @goodfoodmonth.
ARI A RESTAURANT 07 3233 2555 BRI SBANE
Pan-fried llet of barramundi with crab, peas and clams.
CUSTOMS HOUSE RESTAURANT 07 3365 8921 BRI SBANE
Twice-cooked pork belly, trio of apple; barramundi, white beans, chorizo, zucchini, olives, red pepper coulis.
DELLUGO NEW FARM 07 3254 2188 NEW FARM
Char-grilled 300g wagyu sirloin on roasted potatoes and trufe jus.
PONY DI NI NG EAGLE STREET PI ER 07 3181 3400 BRI SBANE
Squid ink linguine with sand crab, chilli and basil.
STOKEHOUSE Q 07 3020 0600 SOUTH BANK
Roasted Wild Clover lamb rump, pumpkin, caramelised onion and hazelnut beurre noisette.
VI NTAGED BAR + GRI LL 07 3231 3265 BRI SBANE
Grain-fed beef llet with new season peas, lardons, shallot butter and dauphinoise potatoes.
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35
Streets of Sydney
sydney.goodfoodmonth.com/streetsofsydney
Markets
markets
Market culture is alive and
thriving. In October, its the
more the merrier, with special
events around town for
market-goers.
Fresh, seasonal produce fromfarmers and
growers goes on sale harbourside on the
rst Saturday of every month. Check out
more than 70 stalls with everything from
coffee, breakfast pastries and hot rolls to
the best in just-picked greens, fruit and
vegetables.
WHERE: Pirrama Road, Pyrmont
WHEN: October 5; 7am-noon
COST: Free
I NQUI RI ES: www.growersmarketpyrmont.
com.au
The Sydney Morning Herald
Growers Market
Two of Sydneys most
interesting dining precincts
of fer you a way to explore their
secrets and their signature
dishes.
Signature
Dish
signaturedish
Pack your (shopping) bags and a good appetite and head of f on tour. Let
the locals take you to their favourite corners of Sydney and unearth a few
delicious secrets along the way.
LI TTLE HAY STREET;
LI TTLE EAT STREET
AT CHI NATOWN FRI DAY NI GHT MARKET
Sample the vibrant avours and atmosphere
of Sydneys Asian food culture. Buy a sample
card and take a taste tour fromHong Kong to
Hanoi, with yumcha, teppanyaki, takoyaki, sushi,
Sichuan, pho and more at the Chinatown Friday
night market.
WHERE: Little Hay Street, Haymarket
COST: Free entry, $3 sample card
WI LD TUCKER @EVELEI GH:
EDI BLE. SEASONAL. TRADI TI ONAL.
AT EVELEI GH MARKET
Taste the bush as Aboriginal elder Aunty Beryl
Van Oploo, entomophagist Skye Blackburn and
chef Kylie Kwong talk and cook all things wild and
natural. Inspired by indigenous avours, insects
and seasonal produce, they share some of their
favourite dishes.
WHERE: 243 Wilson Street, Darlington
COST: Free entry
WHEN: October 19; 10.15-11.30am
MARI ACHI MONDAY
MEXI CAN MARKETS
AT THE BASEMENT
Its esta time! See what the talented team
behind street-food favourite La Lupita can do
at their Monday Mexican Markets in Macquarie
Place. Great food and heart-pumping Latin beats,
part-market, part-street party, right in the heart of
the city.
WHERE: 7 Macquarie Place, Sydney
COST: Free entry
EQ VI LLAGE MARKETS
SPRI NG FESTI VAL
AT THE ENTERTAI NMENT QUARTER
Hear fromsome of the states nest producers
as they share their stories, secrets, tips and
tricks. More than 60 stallholders feature the
best regional produce, owers and food. With
live music and for the kids, an animal farm, face
painting and jumping castles.
WHERE: 122 Lang Road, Moore Park
COST: Free entry. 2 hours free parking
WHEN: October 2, 5, 9, 12, 16, 19, 23, 26, 30;
10am-3pm
BEYOND LAKSA: HARDCORE
MALAYSI AN SAFARI .
TASTE I T, THEN MAKE I T!
WI TH FEASTI NG I N THE KNOW
This is the real McCoy. No subtle sauces or
dainty morsels, just a lavish spread of novel,
gutsy fare at a Malaysian diner where Malaysians
eat. Then take a tour of Campsie shops with
guide Wee Lynn Teo for stories, tips on Malaysian
ingredients, cooking secrets and her top three
Campsie gems. All prots go to OzHarvest.
Includes Chinese tea and lunch.
WHERE: Beamish Street, Campsie
COST: $58
BOOKI NGS: 0439 472 985
WI NE MAKI NG AND GOURMET
MARKET GARDENS
WITH THE HERITAGE GOURMET TOUR TEAM
Step back in time with a guided tour of the
historic Horsley Homestead, built in 1831. Enjoy
a traditional Devonshire tea, visit market gardens
to enjoy Lao and Thai style dishes prepared with
freshly picked vegetables, sip on yerba mate -a
South American herbal tea - before nishing with
a local wine tasting at the Faireld City Museum
and Gallery.
WHERE: Faireld City Museumand Gallery and
Horsley Homestead, Smitheld and Horsley Park
COST: $78
WHEN: October 20; 9am-2.30pm
BOOKI NGS: 02 9725 0701
TREATS OF TRI POLI
Take a tour of Guildford, Sydneys Little Tripoli
and a thriving hub for Lebanese food. From
delectable meats, scrumptious pastries and
pizzas, to the mouth-watering sh dishes of the
seaside city of Mina. Includes tastings and a
sit-down lunch.
WHERE: 271 Guildford Road, Guildford
COST: $80
BOOKI NGS: 02 9707 0800
SI CI LI AN FOOD TOURS OF SYDNEY
WI TH CARMEL OF LA CASA
Carmel Ruggeri will take you to her favourite
Sicilian providores for granita and brioche,
cannoli, sausages, cheese and salami. Then
learn how to make Sicilian polpette (meatballs)
and nish with a fabulous lunch. Includes coffee,
apertivo, soft drinks and wine.
WHERE: 271 Lyons Rd, Russel Lea (between
Five Dock and Drummoyne)
COST: $180
WHEN: October 12, 16, 26; 9.45am-4pm
BOOKI NGS: 02 9712 3882
ASI A ON YOUR DOORSTEP
AT SYDNEYS CHI NATOWN
Eat your way around Sydneys Chinatown this
October as participating restaurants offer a
signature dish for under $20. Score the dish and
you may win a dining voucher or even a trip for
two to Thailand.
WHERE: Haymarket
COST: From$10-$20
MORE I NFORMATI ON:
asiaonyourdoorstep.com.au
SI GNATURE DI SHES
AT CABRAMATTA, CANLEY VALE AND
CANLEY HEI GHTS
Discover the world of South-East Asian cuisine
during October at restaurants across Cabramatta,
Canley Vale and Canley Heights.
WHERE: Cabramatta, Canley Vale, Canley Heights
COST: Various
WHEN: October 1-31; 9am-11.30pm
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Feature Events
37

BISTRO MONCUR COMES TO THE CBD
AT BAR 333
The crew fromBistro Moncur serve some of their
favourite dishes for lunch at Bar 333 with a choice
of two- or three-course set menus.
COST: $65/$80
WHEN: October 14-18, 21-25; noon-2.30pm
BOOKI NGS: 02 9327 9713
SEAFOOD FEST
AT THE BUCKET LI ST
Celebrate the best in Australian and New Zealand
seafood with tasting stalls, masterclasses and
entertainment in the breathtaking surroundings of
Sydneys iconic Bondi Beach.
WHERE: Queen Elizabeth Drive, Bondi Pavillion,
Bondi Beach
COST: Tasting plates from$10
BOOKI NGS: 02 9365 4122
POPUP ETHI CAL
AT CAKE WI NES HQ
Popup Ethical presents a night of delicious
food, drink, art and music a festival of ethically
sourced and produced creative consumption.
WHERE: 162 Redfern Street, Redfern
COST: $90 includes cocktail, craftbeers and wines
WHEN: October 10-11; 7pm-midnight
BOOKI NGS: popupethical@gmail.com
LANEWAY TO KI TCHEN
AT EMMI LOU TAPAS BAR
Be guided to a Surry Hills laneway by a
treasure map for champagne and canapes,
before continuing through a kitchen and on to a
decadent ve-course dinner. Thats all we can
say for now - its a surprise, after all
COST: $70 with sangria on arrival
BOOKI NGS: 02 9360 6991
SOUK AT EVELEI GH:
MI DDLE EASTERN BRUNCH
AT EVELEI GH MARKET
Explore the food, ingredients and traditions of
the Middle East with a buffet of authentic and re-
invented savoury and sweet dishes and drinks.
WHERE: 243 Wilson Street, Darlington (near
Redfern Station)
COST: $45 adults, $20 children 6-12, includes
fresh lemonade and Arabic coffee
BOOKI NGS: 02 9709 6588
EAST VI LLAGE GOURMET
FOOD FESTI VAL LONG DI NNER
AT J OYNTON PARK
Enjoy a pop-up dinner like no other - under the
stars in the middle of urban Sydney with three-
courses, wine and live entertainment.
WHERE: Gadigal Avenue, J oynton Park, Zetland
COST: $135 includes beer and wine
BOOKI NGS: 02 9662 3954
BAGELS, BEERS & BEATS
AT HELM BAR SYDNEY
Helmturns into a little slice of Brooklyn, complete
with New York-style food, lagers, music and
entertainment. Brooklyn Boy Bagels serve their
famous artisan bagels with a bevy of traditional
sides while DJ and MC SamDynamite and artist
Anya Brock entertain.
WHERE: AquariumWharf, 7 Wheat Road,
Darling Harbour
COST: $25 includes two beers or one cocktail
BOOKI NGS: 02 9290 1571
OYSTER BAR AND FI SH CAFE
AT MANTA RESTAURANT & BAR
Enjoy freshly shucked Sydney rock oysters with
a glass of bubbly or something fromthis pop-up
sh cafe,waterside at Woolloomooloo.
WHERE: 6 Cowper Wharf Road, Woolloomooloo
COST: Various
WHEN: October 13; noon3pm
BOOKI NGS: 02 9332 3822
DI NNER I N THE SKY
AT MOORE PARK EAST
Dinner in the Sky, pictured, is just that a table
seating 22 diners 50 metres above the ground,
with waitstaff and a chef serving fromthe middle.
This is Dinner in the Skys rst public programin
Sydney.
WHERE: 1 Driver Avenue, Moore Park
COST: From$230 includes drinks
WHEN: Oct. 11-13, 18-20, 25-27; 10am-10pm
BOOKI NGS: 0437 115 716
PACOS PI NTXOS
AT MOVI DA SYDNEY
MoVida brings a little San Sebastian to Surry
Hills. J oin Frank Camorra, J ames Campbell and
the MoVida family for an afternoon of pintxos and
tapas fromthe Basque country and beyond.
WHERE: 50 Holt Street, Surry Hills
COST: $55 includes two drinks
BOOKI NGS: 02 8964 7642
AUDRA AND AMI NA:
CELEBRATI ON OF SPI CE TRADE
AT ROYAL AUTOMOBI LE CLUB OF
AUSTRALI A
MasterChef season four stars Audra Morrice and
Amina ElShafei whip up a six-course banquet of
the food they love - a spice-infused journey from
North Africa to India, the Middle East and South-
East Asia.
COST: $195 includes wine, beer, soft drinks and
mineral water
BOOKI NGS: 02 8273 2320
FEASTI NG I N THE
AGE OF DI SCOVERY
AT SAI LORS THAI
The Pin Bone teamjoin Sailors Ty Bellingham
to explore the foods that have sustained sailors
through time in a communal multi-course feast.
The chefs behind restaurants such as Momofuku,
Sepia and Billy Kwong join you at the table.
WHERE: 106 George Street, The Rocks
COST: $120
BOOKI NGS: 02 9251 2466
SECRET SUPPER CLUB WI TH
LI ME & TONI C AND OZHARVEST
A limo ride to a secret location where an award-
winning chef and sommelier will surprise you with
a feast that includes local wines. Proceeds go
to OzHarvest.
WHERE: Its a secret
COST: $149
BOOKI NGS: www.limeandtonic.com
EARLY-BI RD BREAKFAST
AT SYDNEY MARKETS
Chefs J ared Ingersoll, Matt Kemp and J ustin
North prepare a one-off, sit-down breakfast in the
middle of bustling Sydney Markets using fresh
market produce.
WHERE: Austin Avenue, Flemington
COST: $50 includes juice, coffee, tea and market
entry (normally $10)
WHEN: October 18; 7-8.30am
BOOKI NGS: 02 9360 7620
ENTER THE VAULT
AT THE BULLI ON BAR @SYDNEY MI NT
Enjoy a cocktail or two and canapes by award-
winning chef Brad J ones in the historic surrounds
of The Mint.
WHERE: The Sydney Mint, 10 Macquarie Street,
Sydney
COST: $55 includes themed cocktails and drinks
WHEN: October 2, 9, 16, 23, 30; 5-7pm
BOOKI NGS: 02 9233 3337
presented by
Pop-ups
& Parties
popups
#popups
Secret spaces are transformed,
hatted restaurants sneak into
unexpected locations (blink and
youll miss it) and theres even a
dinner in the sky (pictured).
In other news, some of our best
chefs pay tribute to this month
of celebration and throw an
amazing party.
Drinks not included, unless
other wise indicated.
LUNCH AT THE WOOLSHED
AT MI LLPACA FARM
J oin David Campbell and the teamfrom
Wharf Road for lunch at an alpaca farm
in beautiful Berry. Start with drinks and
canapes in the woolshed, then enjoy a
family-style lunch of local and sustainable
produce looking over the picturesque
100-hectare farm.
WHERE: 286 Tindalls Lane, Berry
BOOKI NGS: 02 4422 6651
Regional
Rekorderlig/
MakMak Macaron
Masterclass
AT MAKMAK RETAI L STORE
Learn how to incorporate the avours of
Rekorderlig Cider with possibly the nations
best macarons. Learn the ne art of
macaron making and unleash your creativity
as two MakMak chefs run interactive
demonstrations on all aspects of mastering
the secret macaron technique, including
tasting, naturally. Includes a gift bag with a
macaron kit, individually boxed macarons
and a bottle of Rekorderlig Cider.
WHERE: 601 King Street, Newtown
COST: $60
WHEN: October 12, 19, 26; noon-2pm
BOOKI NGS: rekorderligmakmak.eventbrite.
com.au
Nio by Rekorderlig
AT GAZEBO WI NE GARDEN
Gazebo Wine Garden teams with
Rekorderlig Cider to create nine different
nights, each inspired by a Rekorderlig
avour. Enjoy a special cocktail and canape
on arrival, followed by a three-course dinner.
WHERE: 2 Elizabeth Bay Road, Potts Point
COST: $100 includes Rekorderling cider and
matched Australian wines
BOOKI NGS: 02 9357 5333
THE BAROSSA EXPERIENCE
AT THE ARGYLE
This pop-up bar brings the best artisan food
and wine of the Barossa to Sydney. In a
week-long programof events, this Rocks
restaurant will be transformed with grazing
plates, Barossa wines and entertainment
spilling into the courtyard and restaurants.
WHERE: 12-18 Argyle Street, The Rocks
COST: Various
BOOKI NGS: 02 9247 5500
1HERSA1 T038
38
@goodfoodmonth
Sharing and showcasing the bounty of regional NSW is what Good Food
Month is all about. Here our best and brightest produce gets a chance to
shine, thanks to a dedicated bunch of chefs, students, winemakers and
producers. Drinks not included, unless other wise indicated.
EAT. WALK. GROW.
AT CAFE DOV
A four-course progressive dinner held in Potts
Points most famous edible gardens. First its
champagne and canapes at the harbour-side
apartment of The Edible Balconys Indira Naidoo.
After visiting her balcony garden, its on to the
Wayside Chapels rooftop vegetable garden for
entrees using honey fromtheir beehive. Last
stop is cafe DOV (check out their kitchen garden
too) for an Italian-style spring lamb banquet and
dessert. Proceeds go to the Wayside Chapel.
WHERE: 130 Victoria Street, Potts Point
BOOKI NGS: 02 9368 0600
FARM TOUR AND SEASONAL LUNCH
AT DARLI NG MI LLS FARM
J oin award-winning producer Steven Adey (of
SMH Growers Market fame) for a guided tour
of his speciality salad, herb and edible ower
operation. Then sit down to a three-course lunch
featuring seasonal farmproduce, prepared by
chefs Cynthia Adey-Black and Maxwell Adey,
served in the farmdining room.
WHERE: 15 McCallums Avenue, Berrilee
COST: $120
WHEN: October 11, 13; 10.45am-3pm
BOOKI NGS: 02 9655 1339
SPRI NG BLI SS FOR FOOD LOVERS
AT EDEN GARDENS
Get a guided tour of Dragony Cafes on-site
kitchen garden with a qualied horticulturalist.
See how the kitchen garden allows chef
Grant Howe to deliver a fresh new menu each
season. Then sit down to enjoy shared modern
Australian entree, main and dessert platters, with
ingredients sourced fromthe garden.
WHERE: Cnr Lane Cove and Fontenoy roads,
North Ryde
COST: $60
WHEN: October 6, 16; 11.30am-3pm
BOOKI NGS: 02 9491 9950
HARVEST TO HARBOUR
AT THE BATHERS PAVI LI ON RESTAURANT
Chef Rachel Dalla leads the Bathers kitchen for
this special dinner using ingredients fromher
home town of Orange, in an elegant ve-course
menu with matching regional wines.
WHERE: 4 The Esplanade, Balmoral
BOOKI NGS: 02 9969 5050
PRODUCERS GO CLUBBI NG
AT CAMPBELLTOWN CATHOLI C CLUB
Chef Paul Rifkin has cooked up an event which
brings together some of Australias top food and
beverage producers. The best produce and the
people who make, bake and grow it are the star
attraction.
WHERE: 20-22 Camden Road, Campbelltown
COST: $120 includes beer, wine, coffee and tea
BOOKI NGS: 02 4625 0000
THE BI OTA DI NI NG AND CHI SWI CK
KI TCHEN GARDEN DI NNER
AT CHI SWI CK
J oin Matt Moran and J ames Viles of Bowrals
Biota Dining for a four-course garden feast with
matched wines, showcasing produce fromtheir
kitchen gardens and local growers.
WHERE: 65 Ocean Street, Woollahra
COST: $145, includes matched wines
BOOKI NGS: 02 8388 8688
THE REGI ONAL TABLE
AT FORT DENI SON RESTAURANT
Enjoy a two-course lunch in the middle of Sydney
Harbour with regional produce grown by
passionate farmers within 100 miles of Sydney.
WHERE: Sydney Harbour, Sydney
COST: $57.50 includes glass of wine
BOOKI NGS: 02 9361 5208
FROM FARM TO FORK
AT J UST PURE BI STRO
Hunter Valley wine, apples fromBilpin, cheese
fromBinnorie dairy and honey fromJ ust Pure
Bistros very own bees are all on the menu at this
NSW regional dinner.
WHERE: 68 Market Street, Sydney
WHEN: October 22-23; 6.30-9.30pm
BOOKI NGS: 02 9238 8888
BEST OF NSW
AT THE OWL HOUSE
The state on a plate in a three-course dinner
featuring produce fromregional heroes matched
with local craft beverages.
WHERE: 97 Crown Street, Darlinghurst
COST: $65 includes matched cocktails and wines
WHEN: October 1-5, 8-12, 15-19, 22-26, 29-31;
6-10pm
BOOKI NGS: 02 9357 5060
Regional
GARDEN TOUR AND LUNCH
WI TH STEFANO MANFREDI
AT BELLS AT KI LLCARE
Tour the Bells at Killcare kitchen garden,
fruit orchard, olive trees, beehive and
chicken community with chef Stefano
Manfredi and learn about planting
seasonally and managing a garden
without pesticides. The day includes a
four-course lunch at the award-winning
Manfredi at Bells.
WHERE: 107 Scenic Road, Killcare Heights
COST: $125 includes matched organic/
biodynamic wines
BOOKI NGS: 02 4349 7000
GOI NG GREEN WI TH GEORGE
AT ROBERTS RESTAURANT
Experience a personal garden tour with
Tower Estates executive chef George
Francisco and horticulturalist Elisa
Fitzpatrick, then sit down to a garden-
inspired, three-course lunch in the lush
surrounds of this fabulous permaculture
garden.
WHERE: 6 Halls Road, Pokolbin
COST: $95
BOOKI NGS: 02 4998 4998
GYO is becoming part of the restaurant landscape. (Thats Grow Your Own,
of course.) These kitchen garden workshops and menus are designed for
wannabe food gardeners as well as those who simply like their produce
sparkling fresh. Drinks not included, unless other wise indicated.
Kitchen Gardening
sydney.goodfoodmonth.com/kitchengardening
TAFE
100 Mile Dinners
AT WESTERN SYDNEY I NSTI TUTE
(WSI ) OF TAFE COLLEGES
Cookery, Events and Food and Beverage
students (the chefs and restaurateurs of
the future) present a degustation-style
celebration of regional produce and wines,
all sourced within 100 miles of their college.
AT CREATE TRAI NI NG RESTAURANT
WHERE: WSI, Mount Druitt College, Block B,
Cnr Mount Street and North Parade, Mount
Druitt
COST: $85 includes regional matched wines
BOOKI NGS: 02 9208 6393
AT ELEVATI ON 867
WHERE: WSI, Blue Mountains College,
Block D, Mitchell Street, Wentworth Falls
COST: $88, matched regional wine package
$25
BOOKI NGS: 02 4753 2009
AT ENTREE
WHERE: WSI, Nepean College, Kingswood
Campus, Block H, 12-44 OConnell Street,
Kingswood
COST: $88 includes matched regional wines
BOOKI NGS: 02 9208 9390
AT TWENTY ONE FI FTY THREE
WHERE: WSI, The Hills College, Block D,
146-162 Old Northern Road, BaulkhamHills
COST: $85 includes matching regional wines
BOOKI NGS: 02 9865 1186
The Regional Table
sydney.goodfoodmonth.com/theregionaltable
1HERSA1 T039
Feature Events
Regional
WWWWWWW
Crossing the Blue Mountains with Food
This program celebrates the
bicentenary of the rst-recognised
European crossing of the mountains
by Blaxland, Lawson and Wentworth,
with restaurants and producers
pooling their creative talents to show
off their thriving food culture.
AT ASHCROFTS RESTAURANT
Chef Corinne Evatt and host Mary-J ane Craig
offer a four-course Sunday lunch of Australian
and Eurasian avours matched with some of
the best NSW regional wines.
WHERE: 18 Govetts Leap Road, Blackheath
COST: $135 includes matched wines and coffee
WHEN: October 6, 13, 20, 27; noon-2.30pm
BOOKI NGS: 02 4787 8297
AT BYGONE BEAUTYS TEAROOMS
Enjoy traditional high tea served by a waiter
in top hat and tails on ne bone china and
featuring Blue Mountains, Hawkesbury and
Bathurst produce.
WHERE: Bygone Beautys, corner Grose and
Megalong streets, Leura
COST: $69.50 for two, then $27.50 per person
WHEN: October 1-4, 14-31; 10.30am-4pm
BOOKI NGS: 02 4784 3117
AT CHAMBERS RESTAURANT
Explore the diversity and quality of produce
fromthe region in a unique hospitality education
institution. A carefully crafted three-course
dinner with matching wines hosted by the
students and staff of the school.
WHERE: Blue Mountains International Hotel
Management School, 1 Chambers Road, Leura
COST: $80 includies wine, beer and soft drink
BOOKI NGS: 02 4780 1600
AT DARLEYS RESTAURANT
A ve-course course dinner with local produce
and regional wines.
WHERE: Lilianfels Resort & Spa, Lilianfels
Avenue, Katoomba
WHEN: October 1-5, 8-12, 15-19, 22-26, 29-31;
6-9.30pm
BOOKI NGS: 02 4780 1200
AT EUCALYPT RESTAURANT
Enjoy the avours of the Blue Mountains
at dinner including Eucalypt Restaurants
signature Megalong Valley Wagyu beef.
WHERE: Fairmont Resort M Gallery,
1 Sublime Point Road, Leura
COST: Various
WHEN: October 1-5, 8-12, 15-19, 23-26, 29-31;
6-10pm
BOOKI NGS: 02 4785 0000
AT JAMI SON VI EWS RESTAURANT
A lovely three-course xed menu dinner
featuring local produce and wines. Enjoy cont
of Pepes duck, Horsley pork forequarter and a
Molong egg custard.
WHERE: Mountain Heritage Hotel & Spa Retreat,
corner of Apex and Lovell streets, Katoomba
COST: $65, or $85 with matched regional wines
WHEN: October 5, 12, 19, 26; 6.309pm
BOOKI NGS: 02 4782 2155
AT J OSOPHANS CAF MADELEI NE
Indulge in a luxurious chocolate petit gateaux,
combining beautiful local hazelnuts, walnuts
and honey with fair trade Belgian and French
chocolate, served with artisan coffee.
WHERE: 187A Leura Mall, Leura
COST: $15
BOOKI NGS: 02 4784 2031
AT LEURA GARAGE CAFE BAR
RESTAURANT
A laid-back lunch that matches pizza piled with
local produce to cool-climate ros fromOrange.
WHERE: 84 Railway Parade, Leura
WHEN: October 1-7, 10-11, 14, 17-21, 24-28,
31; noon-5pm
BOOKI NGS: 02 4784 3391
AT NI NETEEN23 AT SI LVERMERE
A Chefs Choice seven-course dinner menu
features local produce, with mountain views
and a cool-climate garden to wander in.
WHERE: Silvermere Guesthouse, 1 Lake Street,
Wentworth Falls
COST: $70, $110 with matched wines
WHEN: October 3-6, 10-13, 17-20, 24-27, 31;
6-10.30pm
BOOKI NGS: 0488 361 923
AT OLD CI TY BANK BRASSERI E
A main course of local ingredients and a glass
of matched Central West wine.
WHERE: The Carrington Hotel, 15-47 Katoomba
Street, Katoomba
WHEN: October 1-31; noon- 9pm
BOOKI NGS: 02 4782 1111
AT RESTAURANT COMO
A seven-course degustation menu that
stretches the imagination with produce from
within the Blue Mountains and Hawkesbury
boundaries.
WHERE: 134 Great Western Highway, Blaxland
COST: $120, $165 with matched wines
WHEN: October 3-5, 10-12, 17-19, 24-26;
6-9pm
BOOKI NGS: 02 4739 8555
AT THE ROOSTER RESTAURANT
Local produce features in this four-course
spring-themed dinner of French cuisine.
WHERE: J amison Guesthouse, 48 Merriwa
Street, Katoomba
COST: $77
WHEN: October 1-4, 6-11,13-18, 20-25, 27-31;
6-9.30pm
BOOKI NGS: 02 4782 1206
AT SI LKS BRASSERI E
Every weekday in October sample tasty
lunch and dinner dishes prepared by chef
David Waddington using produce fromBlue
Mountains and Central Western artisan
suppliers.
WHERE: 128 The Mall, Leura
COST: Main $47.50 with wine, dessert $25 with
wine
WHEN: October 1-4, 8-11, 14-18, 21-25, 28-31;
noon-9pm
BOOKI NGS: 02 4784 2534
AT WOLGAN DI NI NG ROOM
Dine on regional, seasonal and organic cuisine,
mostly fromwithin a 100-mile radius and
matched with wines fromMudgee and Orange.
Then stay the night!
WHERE: Emirates Wolgan Valley Resort & Spa,
2600 Wolgan Road, Wolgan Valley
COST: $795 includes meals, wines from
Mudgee and Orange, all non-alcoholic
beverages and overnight accommodation
WHEN: October 1-31; 6.30-10pm
BOOKI NGS: 02 6350 1800
BOWRAL LONG LUNCH
J oin 300 people for Sunday lunch in the
main street of Bowral eat well and raise
funds for the local Youth Mental Health
Outreach Programme, with chef Tony
Bilson as ambassador for the day.
WHERE: Bong Bong Street, Bowral
COST: $180, ($100 tax deductible)
includes wine
BOOKI NGS: 02 4871 2888 or 1300 657 559
PADDOCK TO PLATE
AT CUPI TTS WI NERY
Enjoy the fruits of farmlabour when chef
Russell Chinn and his teamcollaborate
with a guest chef to devise a sustainable
four-course menu showcasing the produce
of the Shoalhaven, including Black Angus
beef raised at Cupitts Winery.
WHERE: 58 Washburton Road, Ulladulla
COST: $75 inclues wine and cocktail on
arrival
BOOKI NGS: 0417 419 909
SAMPLE/100 MI LE TABLE
NORTHERN NSW REGI ONAL
DI NNER
AT THE DUNE ROOM
This three-course dinner by Sarah Swan
of 100 Mile Table and Remy Tancred
of Sample Food Festival uses the best
produce fromnorthern NSW.
WHERE: 35 Childe Street, Belongil Beach
COST: $130 includes beer and wine
BOOKI NGS: 0414 925 811
100 MI LE MEAL AT MERI LBA
AT MERI LBA ESTATE CELLAR DOOR
Explore the variety of New England
produce all fromwithin 100 miles of
Merilba. Lunch on quality ingredients
and wine and beer in a regional tasting
experience.
WHERE: Merilba, 3611 Kingstown Road,
Uralla
COST: $65 includes local wine and beer
WHEN: October 5,12,19, 26;
noon-4.30pm
BOOKI NGS: 02 6778 9145
CANBERRA REGI ON
WI NE DI NNER
AT POACHERS PANTRY
Enjoy a weekend escape to the Canberra
wine region to experience some of
the nest food and wine at a special
showcase dinner. Canapes and bubbles
are served on arrival followed by a
stunning seasonal three-course meal
matched with local wines. Winemakers
discuss each wine and the winemaking
process. Accommodation and transport
packages are available.
WHERE: 431 Nanima Road, Hall
COST: $130 includes a selection of the
Canberra regions top wines
BOOKI NGS: 02 6230 2487
SEE ALSO THE CANBERRA TIMES GOOD FOOD
MONTH PAGE 44
1HERSA1 T040
18 20 October 2013, Hordern Pavilion & RHI, Moore Park, Sydney
For more details visit www.gardeningaustralialive.com.au
Tickets available through Ticketek
WORKSHOPS
& presentations
INTERactive
event
green thumbs
AND FOODIES
Saturday Night
Pasture-to-Plate
40
@goodfoodmonth
A SUSTAI NABLE PHI LOSOPHY
AT BERTA RESTAURANT & BAR
Share the passion that Berta head chef and
SBS Food Online columnist O Tama Carey has
for working with seasonal ingredients and local
artisan producers with an inspired, modern-
Italian, four-course dinner. Expect house-made
salumi, honey fromher beehives and other local
ingredients. O Tama and producers shine a light
on where food comes from, how its made, and
how to select the best produce and prepare it
simply. Matched bio-dynamic wines are optional.
WHERE: 17-19 Alberta Street, Sydney
COST: $110 includes glass of prosecco
BOOKI NGS: 02 9264 6133
BEER, BUGS, BEES & BUSH FOODS
AT BI LLY KWONG RESTAURANT
Kylie Kwong gathers the producers behind
everything fromlocal craft beer to edible insects
and rooftop honey, including indigenous foods
expert Clarence Slockee. Try snacks inspired
by Chinese street food, such as cricket and crab
wontons or wallaby, mealwormand ant cakes,
all great food to teamwith beer, including two
newly brewed ales: divine manchu, an ancient
fermented tea drink avoured with Davidsons
plum; and mussel stout, a rich brew made from
smoked malt and fresh mussels.
WHERE: 3/355 Crown Street, Surry Hills
COST: $140 includes beer
BOOKI NGS: 02 9332 3300
GREEN BEEF & WI NE
AT BI SHOP SESSA
Organic beef producer Rob Lennon is the special
guest at a ve-course dinner with matching
organic wines featuring his Gundooee organic
wagyu beef, in a menu designed by Bishop
Sessas chef Paul Cooper.
WHERE: 527 Crown Street, Surry Hills
WHEN: October 1, 9, 14, 24; 7-10pm
BOOKI NGS: 02 8065 7223
POP UP BI O-CHEF
AT CONNECTI ON ARCADE, PARRAMATTA
Chef Leanne Beck creates a three-course dinner
featuring local fare with matched organic wines
and cider. Incredible Pop Up Parramatta artists
Geraldine Mills (Prospector Store) and J osep
Berenguel (Sydney Theatre Company) transform
an old-school arcade into a creative, hipster-lled
space. Dine on beautiful ceramic dinner plates
crafted locally, yours to take home, all part of the
Love Food, Hate Waste project.
WHERE: 162-172 Church Street, Parramatta
COST: $48.69 includes wine and cider
BOOKI NGS: 02 9806 5743
HONEY & WI NE
AT KI TCHEN BY MI KE
Have you ever wondered how honey is made, or
what the difference is between organic and non-
organic wine? Hear stories and secrets fromTim
Malfroy of Malfroys Gold and organic winemaker
David Lowe fromMudgee at a Q&A session and
live demonstration. Chef Mike McEnearney and
his teamcreate a three-course menu showcasing
their wares.
WHERE: 85 Dunning Avenue, Rosebery
BOOKI NGS: 02 9045 0910
SI XPENNY & CO
(WI TH DAN HUNTER)
AT SI XPENNY
J oining the brilliant young teamat this acclaimed
restaurant is chef Dan Hunter, formerly of the
three-hatted Royal Mail Hotel in regional Victoria
and renowned for his unique, nature-based
cuisine focusing on quality organic and heirloom
produce. Expect an exciting journey into Dans
kitchen-garden inspired world.
WHERE: 83 Percival Road, Stanmore
COST: $175, plus $85 for optional matched wines
BOOKI NGS: 02 9572 6666
UNEARTHED DI NNERS
AT STUDI O NEON
Find out where your food really comes from
with a ve-course dinner that changes weekly
depending on available seasonal local produce.
WHERE: Level 2, 136 Raglan Street, Waterloo
COST: $145 includes ve matched drinks
WHEN: Oct. 4-5, 10-12, 17-19, 24-26; 7-11pm
BOOKI NGS: 0405 451 744
Thinking
Food
thinkingfood
Explore the issues behind
the food that we eat and buy
with some of our leading
food thinkers.
Here is your answer to an
increasingly asked question -
where does my food come
from? These produce- and
producer-focussed dinners take
you right to the source.
Drinks not included, unless other wise
i ndi cated.
Down to
Earth
downtoearth
FOOD I S MEDI CI NE: DELI CI OUS
& NUTRI TI OUS FOODS FOR
WELLNESS AND PREVENTI ON
AT FOUR SEASONS HOTEL
Chef Pete Evans spreads the word on healthy
eating for the whole family at a day of talks
and cooking demonstrations with healthy
chefTeresa Cutter. They are joined by Mindd
Foundation nutritional experts to discuss
traditional foods that heal, healthy lunch boxes,
sugar-free desserts, nutrient-rich snacks, healing
herbs and spices, superfoods, probiotic foods,
detoxing juices and good fats.
COST: $95
BOOKI NGS: mindd.org
FROM CROPS TO SHOPS: BUYI NG
AND EATI NG FOOD WI TH THOUGHT
AT THE LEARNI NG CENTRE,
CENTENNI AL PARK
What do you get when you combine the expertise
of an agriculture professor and a food scientist
who doubles as a chef? A fascinating evening of
insights into how our food is grown, produced,
made and sold. Professor David Guest, fromthe
Faculty of Agriculture and Environment at the
University of Sydney, and food scientist and chef,
Galit Segev, shows you how ethical shopping
and sustainable lifestyles begin with being an
educated eater. Taste test some examples of
waste-free, guilt-free food.
WHERE: Dickens Drive, Centennial Park
COST: $15
BOOKI NGS: 02 9339 6664
GARDENI NG AUSTRALI A LI VE
AT HORDERN PAVI LI ON AND
THE ROYAL HALL OF I NDUSTRI ES
J oin your favourite ABC gardening presenters
for three days of green living, recycling, organic
living and sustainability. Its a full programof
practical workshops, live presentations, Pasture
to Plate cooking demonstrations, organic food
tastings, kids activities and an extensive range of
gardening and nursery products, plants and ideas.
WHERE: Lang Road, Moore Park
COST: $10-$55
WHEN: October 18-20; 9.30am-4pm
BOOKI NGS: 13 28 49 (Ticketek)
GI VE A FORK! ABOUT PALM OI L
WI TH SUSTAI NABLE TABLE
Palmoil is found in about half the items in
our shopping basket including food, cleaning
products and cosmetics. How did this happen
and at what cost? J oin the teamat Sustainable
Table - an environmental, not-for-prot
organisation - for an eye-opening evening of
discussion and lm.
WHERE: Palace Verona Cinema,
17 Oxford Street, Paddington
COST: $30
BOOKI NGS: 03 8644 4050
WASTE NOT WANT NOT: HOW TO
HARNESS YOUR I NNER GRANNY
AT SYDNEY SUSTAI NABLE MARKETS
Unleash your inner Granny and rediscover
age-old skills and ideas for reducing food waste.
Learn how to create with surplus produce, re-
consider preserving and be inspired by Rebecca
Sullivan, author of Like Grandma Used to Make,
founder of Dirty Girl Kitchen and The Granny
Skills Movement and an OZ Harvest ambassador.
WHERE: Taylor Square north, Darlinghurst
COST: Free
BOOKI NGS: 0416 525 244
FORAGI NG I N THE CI TY:
LEARN ABOUT EDI BLE WEEDS
GROWI NG ON YOUR DOORSTEP
WI TH WI LD STORI ES DI EGO BONETTO
Naturalist Diego Bonetto demonstrates how to
safely harvest fromthe urban wild on a two-
hour foraging tour. To some, plantain, dandelion,
chickweed and sow-thistle are a nuisance, to
others they are a delicious salad and seasonal
treat. Learn about the most common species
growing in your garden and how they can be
used for food, craft and natural remedies.
WHERE: Richardson Crescent, Tempe
COST: $50
WHEN: Oct. 5-7, 20-21, 26, 28; 10am-12.30pm
BOOKI NGS: 0411 293 178
I TS ALL ABOUT FOOD
AT WESLEY CONFERENCE CENTRE
Sustainable food producer and former Longrain
chef Martin Boetz, (pictured) leads a panel
discussion on food security including the loss
of Sydneys food-growing areas to housing
development; the role of properly produced food
in creating good health; and the pitfalls of farming
today.
WHERE: 220 Pitt Street, Sydney
COST: Botanic Gardens Foundation & Friends
member $30; non-member $40
BOOKI NGS: 02 9231 8182
1HERSA1 T041
Feature Events
Kids young and old get hands-on at
these classes designed to inspire
anyone from 4-16 years of age. The
best bit is tasting your handiwork
afterwards. And practising your new
skills at home, of course.
A family that eats together... has a fabulous dinner! Take advantage of
family-friendly hours (5-7pm) and family-friendly prices to sit down to a ne
family meal, at these Good Food Guide-rated restaurants.
Family Table
sydney.goodfoodmonth.com/familytable
Kids in the
Kitchen
kidsinthekitchen
I TALI AN MASTER CHEFS
OF THE FUTURE
AT CASULA POWER HOUSE
Fettucine, ravioli and all the pasta essentials are
explained at this hands-on class with Maria De
Angelis fromLa Mia Cucina. Sit down and taste
your handiwork with salad, bread and gelato for
dessert. Ages 7-14.
WHERE: Casula Road, Casula
COST: $90 for 1 adult +1 child, includes mineral
water/lemonade and a glass of wine for the adults
BOOKI NGS: 0432 911 537
JAMIES ITALIAN KIDS IN THE KITCHEN
AT JAMI ES I TALI AN
A hands-on class for children aged 8-12 to learn
the basics of making fresh pasta. Includes a
demonstration of pasta cooking and concludes
with a pasta feast of your own creations.
WHERE: 107 Pitt Street, Sydney
COST: Free
WHEN: October 5, 12, 19, 26; 10-11am
BOOKI NGS: 02 8240 9000
SPARKLE KI DZ BAKE CLASS
AT SPARKLE CUPCAKERY
Learn tips and techniques as you make and bake
cupcakes, cookies and other sweet treats. Break
for snacks of gooey cheese sandwich slithers,
cookies and cordial. Take home a box of your
own decorated cupcakes. For children aged 4-16.
WHERE: 132 Foveaux St, Surry Hills
COST: $59 includes snacks and cordial
BOOKI NGS: 02 9361 0690
CRAFTY COOKI ES FOR KI DS
AT SWEETNESS THE PATI SSERI E
This hands-on biscuit class is for every kid with a
creative side screaming to get out. Think cookies,
icings, shapes and colours. Think fun and
yum! Make vanilla shortbread, then shape and
decorate it with a rainbow of coloured icing and
decorations. Ages 8-12.
WHERE: 38 Oxford Street, Epping
COST: $50 includes bottled water
WHEN: October 5, 19; 2.30-5pm
BOOKI NGS: 02 9869 3800
BAKI NG BI KKI ES BEAUTI FULLY
WI TH ROWI E DI LLON
AT THE STUDI O
Roll up your sleeves for celebrity baker Rowie
Dillons baking and decorating class for children
aged 8-12. Aprons, rolling pins and cutters are
supplied and you take home your creations.
WHERE: 2/85 Dunning Avenue, Rosebery
COST: $35
BOOKI NGS: 02 9669 4646
KI DS I N THE KI TCHEN GARDEN
AT VAUCLUSE HOUSE
Visit the kitchen garden at historic Vaucluse
House to discover the delights of home-grown
produce. Then head into the colonial kitchen to
bake damper, churn butter and make your own
lemonade. Ages 5-12.
WHERE: Wentworth Road, Vaucluse
COST: $20 for 1 adult +1 child, includes
lemonade
WHEN: October 2, 4; 11am-1pm
BOOKI NGS: 1300 448 849
FAMI LY TABLE
AT CATALI NA
Enjoy a ne-dining experience with your family
waterside with an entree and main course to
share: fresh house-made pappardelle pasta,
sauteed cuttlesh, chorizo and capers; and crispy
skin pork belly with apple puree, port jus, honey-
glazed carrots, parsnip and peas.
WHERE: Lyne Park, Rose Bay
COST: Adults $50, children under 12, $25
WHEN: October 1-4, 8-11, 14-18, 21-25, 28-31;
5-7pm
BOOKI NGS: 02 9371 0555
LA FAMI GLI A I TALI AN FEAST
AT SI GNORELLI GASTRONOMI A
Celebrate the spirit of Italy where dishes are
shared and served family-style. Start with
antipasto and hand-made pasta, followed by a
seasonal main course and a classic tiramisu for
dessert.
WHERE: Trouton Place (Opposite Metcalfe Park),
Pyrmont
BOOKI NGS: 02 8571 0616
THE FAMI LY ROAST
AT THE WOODS
Gather your loved ones around the replace with
a hearty meal of wood-re roast chicken with all
the trimmings. Chef Hamish Inghamuses native
Australian woods to tease out subtle and delicate
avours including a seasonal fruit tart, also baked
in the wood-re oven.
WHERE: Four Seasons Hotel Sydney,
199 George St, Sydney
WHEN: October 1-5, 8-12, 14-19, 21-26, 28-31;
5.30-10.30pm
BOOKI NGS: 02 9250 3160
FAMI LY NI GHT
AT ANTOI NES GRI LL
Early dinners designed to share are perfect for
family feasting: start with olives and baguette, a
charcuterie platter and nicoise salad, plus coq au
vin served in a large sharing pot.
WHERE: 112 Majors Bay Road, Concord
WHEN: October 1-2, 8-9, 15-16, 22-23, 29-30;
5-7pm
BOOKI NGS: 02 9743 3354
PASTA CLASS
AT CASA BARI LLA
A hands-on class for teens aged 12 and
over. Learn to cook a simple, authentic and
very delicious pasta meal with executive
chef Luca Ciano.
WHERE: 4 Annandale Street, Annandale
COST: $25 includes water and soft drinks
WHEN: October 2; 11am-1.30pm
BOOKI NGS: 02 8585 3911
1HERSA1 T042
42
@goodfoodmonth
Treat yourself to af ternoon tea
with ALL the trimmings,
including tea or cof fee and a
glass of Brown Brothers
sparkling wine.
Regional
The
Ultimate
High Tea
theultimatehightea
HERITAGE HIGH TEAS
AT THE SCHOOLHOUSE
Foxground artisan green and black
teas with an array of seasonal sweet
and savoury goodies and ingredients
(including fresh in-house cheeses) in the
comfort of a former heritage schoolhouse.
WHERE: 2 Victoria Street, Gerringong
COST: $38/$48
WHEN: October 5, 26; 10.30am-4.30pm
BOOKI NGS: 0411 471 934
MAD HATTERS AND HERI TAGE
AFTERNOON TEA
AT THE BAR
Tumble down the rabbit hole and enjoy the
dizzying assortment of unique sweet and savoury
bites inspired by the story of Alice in Wonderland,
the heritage of the former General Post Ofce
and the tradition of afternoon tea.
WHERE: The Westin Sydney, 159 Pitt St, Sydney
COST: $55
BOOKI NGS: 02 8223 1197
GRAND HI GH TEA
AT RADI SSON BLU HOTEL
AT BI STRO FAX RESTAURANT & BAR
A grand high tea featuring a deluxe assortment of
classic Australian delicacies including gluten-free
options.
WHERE: 27 OConnell Street, Sydney
COST: $50
BOOKI NGS: 02 8214 0400
THE ULTI MATE
SPRI NG HI GH TEA
AT BORONI A TEA ROOM
A grand Federation-style mansion is the
perfect setting for a spring high tea with ribbon
sandwiches, savoury bites, scones with jamand
cream, and fruit-inspired chocolates, desserts
and cakes. Includes Pimms cocktail with fresh
fruit on arrival.
WHERE: 624 Military Road, Mosman
COST: $65
BOOKI NGS: 02 9968 3311
HI GH TEA AT SEA
WI TH CAPTAI N COOK CRUI SES
Come aboard MV Sydney 2000 for sweet and
savoury treats and million-dollar views.
WHERE: No.6 J etty Circular Quay, Sydney
COST: $49
WHEN: October 2, 9, 12, 16, 19, 23, 26, 30;
2.30-3.45pm
BOOKI NGS: 02 9206 1111
ULTI MATE HI GH TEA
AT THE CORTI LE,
I NTERCONTI NENTAL SYDNEY
A tea master will be on hand to help you select
the perfect tea. Then indulge in an assortment of
treats all carefully matched with NSW wines.
COST: $55
WHEN: October 1-4, 7-11, 14-18, 21-25, 28-31;
11am-5.30pm
BOOKI NGS: 02 9240 1396
VODKA HI GH TEA
AT FOOD SOCI ETY
This is a high tea with a twist. A degustation of
savoury, substantial and sweet canapes matched
to a vodka sipper froma large selection of
unique imported vodkas.
WHERE: 91 Riley Street, Darlinghurst
COST: $59
WHEN: October 5-6, 12-13, 19-20, 26-27;
12.30-4.30pm
BOOKI NGS: 02 8090 3462
TI FFI N AT THE LANGHAM
AT GLOBE BAR AND BRASSERI E
Bite-size gougres, chocolate fudge cupcake
with rose petal buttercream, hazelnut and salted
caramel dacquoise - this is the ultimate high tea
designed by executive chef, Anthony Craven.
WHERE: 89-113 Kent Street, Sydney
COST: From$59
BOOKI NGS: 02 8248 5220
MODERN DAY PRI NCESS HI GH TEA
AT HYDE PARK BARRACKS CAFE
A perfect combination of sweet and savoury: from
strawberry tart with creme patissiere to ham,
provolone with mustard aioli on tomato bread.
WHERE: Queens Square, Macquarie St, Sydney
COST: $59.90
WHEN: October 1-2, 5-6, 7-9, 12-16, 19-23,
26-30; 10am-2.30pm
BOOKI NGS: 02 9222 1815
FLAMI NG HI GH TEA
AT LE CORDON BLEU SYDNEY
A classical pianist, a dainty feast of sandwiches,
pastries and sweet treats with a bit of theatre too
ambs at your table.
WHERE: The Ambassador Restaurant, Building A,
Level 4, 250 Blaxland Road, Ryde
COST: $39.99
WHEN: October 19, 26; 2.30-4.30pm
BOOKI NGS: 02 9448 6270
THE ULTI MATE HI GH TEA
AT MACQUARI E LOUNGE
Heres a feast of open sandwiches, vanilla
and fruit scones with creamand a selection of
French pastries including white chocolate and
caramelised banana Swiss roll.
WHERE: 30 Pitt Street, Circular Quay
COST: $35
WHEN: October 3-6, 10-13, 17-20, 24-27, 31;
noon-5pm
BOOKI NGS: 02 9259 7000
HARBOUR HI GH TEA
AT OPERA BAR
A delicious assortment of savoury canapes and
delicate sweets served alongside unbeatable
harbour views.
WHERE: Lower Concourse Level, Sydney Opera
House, Sydney
COST: $60 for 2
WHEN: October 13; 11.30am-4pm
BOOKI NGS: 02 92471666
AFTERNOON DELI GHTS
AT THE RESTAURANT,
THE ART GALLERY OF NSW
Indulge in food and art with a selection of
sandwiches, savouries and sweets fromchef
Marc Cartwright.
WHERE: Art Gallery Road, Sydney
COST: $47.50
WHEN: October 5-6, 12-13, 19-20, 26-27;
2-4pm
BOOKI NGS: 02 9225 1819
THE ULTI MATE HI GH TEA
AT RYDGES PARRAMATTA
Freshly cut sandwiches, assorted sweet treats
and feather-light scones are served on a three-
tiered stand with a selection of teas.
WHERE: 116-118 J ames Ruse Drive, Rosehill
COST: $25
WHEN: October 4-6, 11-13, 18-20, 25-27;
11am-4pm
BOOKI NGS: 02 8863 7676
SKY HI GH TEA BY PATI SSE
AT SKY VENUE, SYDNEY TOWER DI NI NG
A very high tea indeed with a selection of sweet
and savoury creations and soaring views of
Sydney.
WHERE: 100 Market Street, Sydney
COST: $65
BOOKI NGS: 02 8223 3800
THE TRADI TI ONAL WENTWORTH
AFTERNOON TEA
AT SOI RE AT THE WENTWORTH
A lavish oral inspired high tea that pays tribute
to the best of the season with a selection of
rose, lavender and orange blossommacaroons,
eclairs and brulees, mango cheesecake, edible
chocolate owers and a selection of fresh
cherries and berry tartlets.
WHERE: Sotel Sydney Wentworth,
61-101 Phillip Street, Sydney
COST: $45
BOOKI NGS: 02 9228 9188
LUXURY SHOPPI NG AND
HI GH TEA EXPERI ENCE
AT THE TEA SALON
Fashion and high tea go hand in hand. Sip
bubbly and nibble on freshly-cut sandwiches and
assorted sweets served on a vintage-inspired
triple-tier stand, before enjoying an afternoon of
retail therapy. Includes a $50 gift certicate.
WHERE: Westeld Sydney, Level 4,
The Designer Gallery, corner of Pitt Street Mall
and Market Street, Sydney
COST: $45
WHEN: October 1-31; 11.30am-4.30pm
BOOKI NGS: 1300 856 562
COLONI AL HI GH TEA
AT VAUCLUSE HOUSE TEAROOMS
Served in the sophisticated and charming historic
Vaucluse House tearooms, this colonial high
tea offers guests an insight into a bygone era of
quality and indulgence.
WHERE: Wentworth Road, Vaucluse
COST: $45
WHEN: October 2-6, 9-13, 16-20, 23-27, 30-31;
10am-3.30pm
BOOKI NGS: 02 9388 8188
HI GH TEA
AT WOOLWI CH PI ER HOTEL
Breathtaking views coupled with all the classics
youd expect froma traditional high tea.
WHERE: 2 Gale Street, Woolwich
COST: $35
BOOKI NGS: 02 9817 2204
1HERSA1 T043
Feature Events
AZUMA J APANESE RESTAURANT 02 9222 9960 SYDNEY
Eastbento box: kumquatcompote on kumquatand umeshu (J apanese plumwine) jelly with gold leaf, green
tea ice-creamwrapped in sweetmochi and blueberry umeshu; and the westbento box: vanilla panna cotta
with Belgian chocolate mousse and kumquatsauce with a chocolate plate and gateau chocolate.
THE BAR, LOUNGE AND ROOM, WESTI N 02 8223 1197 SYDNEY
Chocolate and apricot gateau with balanced fruit and nut avours.
BAROQUE BI STRO 02 9241 4811 SYDNEY
Milk-jambombe Alaska: Valrhona Dulcey chocolate parfait, rhubarb, pistachio and meringue.
BI SHOP SESSA 02 8065 7223 SURRY HI LLS
Apple mille feuille, nougat, peanut Madeleine, salted caramel ice-cream.
BROWN SUGAR 02 9130 1566 BONDI BEACH
Daily dessert platter with mini-handmade puddings, ice-cream, sorbets, chocolates and jellies.
THE CORTI LE, I NTERCONTI NENTAL 02 9240 1396 SYDNEY
Gianduja chocolate lolly cake, almond joconde, banana marshmallow and hazelnut crunch.
CROSSROADS BAR, SWI SSOTEL 02 9238 8888 SYDNEY
Mini pavlova with seasonal fruits, organic honey cream, lime and lemon curd, strawberry ice-cream.
Sticky date pudding and caramel fudge with honey pears and custard trie.
FEAST & CONSERVATORY BAR,
SHERATON ON THE PARK 02 9286 6000 SYDNEY
Guanaja chocolate millefeuille, hazelnut praline and chilled-chocolate orange soup.
FLYI NG FI SH RESTAURANT & BAR 02 9518 6677 PYRMONT
Beet sorbet, orange curd, cocoa and fennel.
GLASS BRASSERI E 02 9265 6068 SYDNEY
Chocolate delice with peanut butter ice-creamand salted caramel popcorn.
THE GRACE HOTEL 02 9272 6670 SYDNEY
Dark chocolate fondant, chocolate macaron and vanilla bean ice-creamserved in a chocolate cup with
a compote of lychees, pineapples and strawberries.
HARBOUR ROCKS HOTEL 02 8220 9999 SYDNEY
Caramel slice with vanilla bean ice-cream.
LOBBY LOUNGE, THE SHANGRI -LA HOTEL 02 9250 6144 THE ROCKS
Annas Sweet Sampler: milk chocolate delice, passionfruit curd, grue cacao crunch, salted caramel,
roast hazelnut, honey thyme pear, strawberries `n creme grafti lollipop.
MACQUARI E LOUNGE,
SYDNEY HARBOUR MARRI OTT 02 9259 7000 CI RCULAR QUAY
A chocolate dessert feast with chocolate delice, white chocolate mousse, chocolate and saffron
poached baby pears.
OCEAN ROOM 02 9252 9585 CI RCULAR QUAY
A J apanese-inspired dessert plate.
OPERA BAR 02 9247 1666 SYDNEY
Raspberry and pistachio bombe Alaska with popping candy praline.
RADI SSON HOTEL AND SUI TES 02 8268 8883 SYDNEY
Spiced chocolate quartet with strawberry and kiwifruit pancake.
THE SEBEL PI ER ONE 02 8298 9999 WALSH BAY
Chocolate mousse, peanut brittle, salted caramel and peanut milk puree.
SOFI TEL SYDNEY WENTWORTH 02 9228 9188 SYDNEY
The French classic: crepes suzette.
STOCK CAFE, RYDGES PARRAMATTA 02 8863 7676 ROSEHI LL
Deconstructed mandarin cheesecake with green leaf jelly, chocolate cookie crumble and blood orange curd.
THE WOODS 02 9250 3160 SYDNEY
Wood-red pear tart tartin with smoked vanilla ice-creamand verjuice caramel.
Lets Do Dessert
sydney.goodfoodmonth.com/letsdodessert
#letsdodessert
Celebrate the pastry chefs art and nish the evening with dessert - after 9pm.
Each cleverly crafted sweet plate is matched with a Brown Brothers dessert wine.
1HERSA1 T044
44 @goodfoodmonth
Breakfast Club
SPRI NG BREAKFAST SPECI AL
AT MOCAN & GREEN GROUT
Sean McConnell creates a special spring
breakfast fromthe cafe herb garden and regional
produce, served with organic, fair trade coffee or
pot of tea.
WHERE: NewActon South, 19 Marcus Clarke
Street, Canberra
WHEN: Mon-Sat; 7am-noon
COST: $20 includes rst tea or coffee
BOOKI NGS: 02 6162 2909
Lets Do Lunch
KONOBA RESTAURANT
Two courses: choice of pan-fried dory, braised
beef ravioli, spiced-carrot puree, light jus; or
roasted lamb rump, piperade, garlic cont,
lamb jus; Valrhona bitter chocolate torte, salted
caramel ice cream.
WHERE: 18 National Circuit, Barton
WHEN: weekdays through October
COST: $38 includes a glass of Brown Brothers
wine, or Coopers beer, or S.Pellegrino or Acqua
Panna mineral water and coffee
BOOKI NGS: 02 6163 1818
Sunday
Family Lunch
THE REVI EWERS CHANCE!
AT AUBERGI NE RESTAURANT
The tables are turned on The Canberra Times
restaurant reviewer Bryan Martin as he
cooks his favourite dishes and diners review
his culinary efforts.
WHERE: 18 Barker Street, Grifth
COST: $80, drinks not included
BOOKI NGS: 02 6260 8666
MAKE YOURSELF AT HOME
AT EI GHTYSI X
Come over for a Sunday lunch at this new
inner-city diner. Put your feet up and prepare to
share some bright spring options, including some
bubbles to set the mood.
WHERE: Elouera Street, Mode 3, Braddon
WHEN: Sundays through October; noon-3pm
COST: $55 includes champagne on arrival
BOOKI NGS: 02 6161 8686 or info@eat-86.com
Good Dinner
Under $30
THI RST WI NE BAR & EATERY
A tasting plate of sh cakes, corn fritters,
crispy sh salad and Thai sausage followed
by a fragrant green curry of trout dumplings
with steamed jasmine rice.
WHERE: 20 West Row, Melbourne Building,
Canberra City
COST: $27.90
WHEN: October 2-5, 9-12, 16-19, 23-26, 30-31;
5-9.30pm
BOOKI NGS: 02 6257 0700
World Dinners
LANTERNES GOOD FOOD
MONTH MENU
AT LANTERNE ROOMS
Diners get a sneak peek at the new spring and
summer menu. Seasonal ingredients star in this
distinctive and exciting modern Malay/Nyonya
fusion, always with a Lanterne-style twist.
WHERE: Shop 3, Blamey Place, Campbell
COST: $85, drinks not included
WHEN: October 1-6, 7-31; 6-11pm
BOOKI NGS: 02 6249 6889
A TASTE OF CHAI RMAN
HONG KONG
AT MALAMAY
The head chef and his teamfromthe
Michelin-starred Chairman restaurant in
Hong Kong stage a series of exclusive dinners.
Ingredients will be own in to create a modern
Asian degustation menu. Optional matched
wine for $60.
WHERE: 1 Burbury Close, Barton
COST: $150
WHEN: October 11-13, 17-19; 6-11pm
BOOKI NGS: 02 6162 1220
A TASTE OF FRANCE
AT PULP KI TCHEN
A ve-course degustation based on ve French
regions all served with matched regional wines.
Musicians will add to the ambience playing
traditional French music.
WHERE: 1 Wakeeld Gardens, Ainslie
COST: $90, $120 with matching wine.
WHEN: October 8, 15, 22, 29; 6pm-midnight
BOOKI NGS: 02 6257 4334
Drink & Dine
BOUTI QUE BEER AND CI DER
DEGUSTATI ON
AT COURGETTE RESTAURANT
Executive chef J ames Mussillon and manager
Chris Margherita join Canberra brewer Christoph
Zierholz to create a near and fardinner with
matched Australian boutique beers and crisp
French ciders.
WHERE: 54 Marcus Clarke St, Canberra
COST: $160 includes beer and cider
WHEN: August 1, 8; 6.30-10.30pm
BOOKI NGS: 02 6247 4042
Rooftops and
Laneways
BROOKS OF CANBERRA WI TH
NI COLAS POELAERT
AT BURBURY HOTEL
Chef Nicolas Poelaert fromBrooks of Melbourne
sets up on the rooftop terrace at the Burbury
Hotel, presenting his degustation menu. Brookss
sommelier Matt Brooke also joins the teamfor
one night, to match wines to Nics dishes.
WHERE: 1 Burbury Close, Barton
COST: $185, includes drinks
WHEN: October 30; 6.30pm- 11pm
BOOKI NGS: 0422 441 115
Region at your
Table
CANBERRA REGI ON WI NE DI NNER
AT POACHERS PANTRY
Enjoy a weekend escape to experience some
of the nest food and wine at a special showcase
dinner. Canapes and bubbles are served on
arrival followed by a seasonal three-course
meal. Winemakers discuss each wine and the
winemaking process. Accommodation and
transport packages available.
WHERE: 431 Nanima Road, Hall
COST: $130, includes regional wines
WHEN: October 6; 6.309.30pm
BOOKI NGS: 02 6230 2487
Down to Earth
BACKYARD PRODUCE DI NNER
AT A. BAKER
A dinner made fromproduce sourced fromthe
backyards of the people attending. We write a
seasonal menu, you provide the produce as part
of your ticket price - and we all drink local wine.
If you dont have a vegie patch, bring some
owers or candles for the tables.
WHERE: The Heritage Building, Edinburgh Street,
New Acton
COST: $80 includes local wine, beer, cider,
cocktails and soft drink
BOOKI NGS: hello@abaker.com.au
SUNDAY KI TCHEN GARDEN LUNCH
AT MOCAN & GREEN GROUT
An interactive tour of the NewActon community
garden with the cafes chef and gardener,
followed by a shared lunch incorporating the
days harvest. Match your own wine for lunch.
Limited to 30 places.
WHERE: NewActon South, 19 Marcus Clarke
Street, Canberra
COST: $75
BOOKI NGS: 02 6162 2909 or
caf@mocanandgreengrout.com
Art & Food
BLI ND TASTI NG
AT THE STREET THEATRE
This one-woman show performed by
Sylvia Keays mixes performance with
wine. Includes pre-show tasting from
a leading Canberra wine producer.
WHERE: 15 Childers Street, Canberra
COST: $39
BOOKI NGS: 02 6247 1223
Good Food Month online
PRESENTED BY
Celebrate, share and discover by visiting
goodfoodmonth.com
SEARCH: by Date, Event Type (breakfast, lunch, dinner
and more), Cost (including free events), Location.
SAVE: to your calendar straight fromyour tablet,
smart phone, desktop/laptop.
SHARE EVENTS: via Facebook, Twitter,
Instagram, email.
BOOK: see ticketing details provided or book direct from
the website via bookarestaurant.com.
Find a great event near you through our website, making it even easier to join the feast in October.
Good food month
in Canberra
canberra.goodfoodmonth.com
Theres plenty of Good Food Month action in the national capital this year
with our very rst The Canberra Times Good Food Month across October.
Drinks not included unless otherwise indicated.
See goodfoodmonth.com.
1HERSA1 T045
Feature Events
THE 15TH ANNUAL
YOUNG CHEFS DI NNER
AT MOMOFUKU SEI OBO
The Young Chefs Dinner is an annual highlight
of The Sydney Morning Herald Good Food
Month. Hosted by the Best New Restaurant
in the 2013 Good Food Guide, Sydneys most
talented and promising young chefs (fromtop
restaurants including Sepia, Rockpool and
Quay) show off their talents. These tickets sell
out fast. Exclusive to My Benets, we have
reserved 10 seats for subscribers to purchase.
Bookings open October 2.
WHERE: Momofuku Seiobo, The Star,
80 Pirrama Rd, Pyrmont
BOOKI NGS: smh.com.au/mybenets
RESERVE YOUR SEAT
AT PYRMONT GROWERS MARKET 15TH
BI RTHDAY BASH
The Sydney Morning Herald Growers Market
features farmers and growers fromaround
the state sharing fresh, seasonal produce.
A special birthday celebration is planned for
Good Food Month, with top food personalities,
demonstrations and tastings. Exclusive to My
Benets, we have reserved six tickets to each of
the four Market Chef sessions at a discount price.
Offer available until October 1.
WHERE: Pyrmont Bay Park, Pirrama Road,
Pyrmont
COST: $28 (usual price $35)
WI N I NVI TE-ONLY TI CKETS
TO THE GOOD FOOD MONTH LAUNCH
The launch of The Sydney Morning Herald Good
Food Month is the food event of the year, with
past attendees including celebrated international
chefs as well as local stars. This glittering evening
includes the whos who of the Sydney food scene
- and you could be there too! Exclusive to My
Benets, you have the chance to win one of two
double passes to attend the invitation-only
launch and enjoy one nights accommodation.
Enter by September 12 for your chance to win.
WHERE: location to be advised
WHEN: September 26; 6pm
ENTER: smh.com.au/mybenets
WI N SHOOT THE CHEF TI CKETS
TO THE OFFI CI AL LAUNCH PARTY AT THE
STAR
J oin us for The Sydney Morning Herald Shoot
the Chef exhibition launch, hosted at The Star.
This event combines Australias passion for food
and photography. Guests are treated to canapes
and drinks as they enjoy the images on display -
nalists in this years competition, plus winners of
the critics and peoples choice awards. Exclusive
to My Benets, you have the chance to win one
of two double passes to attend the launch. Enter
by September 18 to win.
WHEN: October date and time TBC
WHERE: The Star, Harbourside, Pirrama Road,
Pyrmont
WI N OMNI VORE
MASTERCLASS TI CKETS
AT THE AUSTRALI AN MARI TI ME MUSEUM
Themed as 100% J eune Cuisine, this sizzling
French food festival is touching down in
Sydney for Good Food Month. It features 20
outstanding chefs fromFrance, America, Australia
and New Zealand taking part in 20 cool events
across four days and nights. This is one of the
hot tickets of the month. Exclusive to My Benets,
we are giving one lucky winner the chance to
win a double day-pass to the Masterclass (on
October 4 or 5) and tickets to the prestigious
after-party on October 5 (total prize value $310).
Enter by September 19.
WHEN: October 4-5
WHERE: Australian Maritime Museum
REN REDZEPI :
A WORK I N PROGRESS
AT SYDNEY OPERA HOUSE
Chef Ren Redzepi, of the world-renowned
Noma restaurant in Copenhagen, returns to
Sydney for the pre-launch of his extraordinary
new book, A Work in Progress: Notes on Food,
Cooking and Creativity. In an exclusive Good
Food Month talk, Ren shares unprecedented
insights into the inner workings of restaurant
Noma and the pressures of being ranked
No.1 in the world. My Benets has reserved 50
premiumseats at this intimate event. Offer is
available until October 1.
WHEN: October 28, 6pm
WHERE: The Playhouse, Sydney Opera House
COST: $97 (includes talk and signed copy
of A Work in Progress, Phaidon rrp $75)
THE COOK, THE STYLI ST,
THE PHOTOGRAPHERS ...
AND THE BREAKFAST
AT SMEG SHOWROOM
Go behind the scenes with Good Foods J ill
Dupleix as Fairfax photographers Edwina Pickles,
Steven Siewert and Marco Del Grande show you
the secrets of a food shoot. Fromthe dish to the
props to the essentials of stylist Berni Smithiess
art, watch the perfect breakfast shot come
together. Includes brunch fromKepos Street Cafe
and Rabbit Hole organic tea. Subscribers receive
a $10 discount on tickets to this fascinating
session.
WHERE: Smeg showroom, 2 Baker Street,
Banksmeadow
WHEN: October 19; 10am-midday
COST: $65 includes light brunch
(regular price $75)
Istanbul on a Plate
EXCLUSI VE SUBSCRI BER
DI NNER
Direct fromIstanbul, chef Somer Sivrioglu
takes you on a Turkish taste trail. A special
seven-course sharing menu blends exotic
eastern ingredients with modern European
style, topped off with genuine Turkish
hospitality. Exclusive to My Benets,
subscribers receive complimentary Turkish
wine and hear chef Somer talk about his
recent culinary visit to Istanbul and the
inspiration behind the evenings menu.
WHERE: Upstairs, 79 Elliot Street, Balmain
(normally $98)
Meet the Editors
DI NE WI TH SYDNEYS
TOP FOODI ES
AT THE ANNUAL EDI TORS DI NNER
Sit down to dinner with The Sydney
Morning Herald Good Food Guide editor,
J oanna Savill, and Good Food editor, Ardyn
Bernoth. Subscribers can purchase tickets
to this exclusive event, hosted by The
Bridge Room, one of Sydneys best new
restaurants. Enjoy a ve-course meal with
matched wines as J oanna and Ardyn share
the stories of putting Good Food in print,
along with a Q&A.
WHERE: 44 Bridge Street, Sydney
COST: $185 includes matched wines and a
copy of The Sydney Morning Herald Good
Food Guide 2014
Subscriber Exclusives
To make a booking or find our more, visit smh.com.au/mybenefits
Subscribers to The Sydney Morning Herald and The Sun-Herald have
access to My Benets, a program dedicated to helping subscribers
discover more about the things they love with special events, exclusive
of fers, competitions and more.
This month, My Benets has put together a delicious range of
opportunities to get the very best out of Good Food Month.
All our of fers are exclusively available to subscribers of both print
and digital editions. Competitions can be entered by anyone with a free
Fairfax membership.
Terms: Good Food Month launch competition closes 12/09/13 23:59 (AEST). Shoot the Chef launch competition closes 18/09/13 23:59 (AEST). Omnivore Masterclass competition closes 19/09/13 23:59 (AEST). NSW: LTPS/13/00282, ACT: TP 13/00892. Terms and conditions for all competitions available fromsmh.com.au/mybenets.
Meet the Chefs
THE BLUE DUCKS
AT THREE BLUE DUCKS
With the September release of their rst
book, The Blue Ducks, celebrate at this
exclusive subscriber-only dinner with
chefs, and now authors, Mark LaBrooy
and Darren Robertson. Taste ve dishes
fromthe book and receive a copy of this
brand-new release fromthe teambehind
one of Sydneys hottest surfside eateries.
Mark and Darren will be there to cook,
discuss their book and sign copies.
WHERE: 141-143 Macpherson Street,
Bronte
1HERSA1 T046
46
@goodfoodmonth
Citi is delighted to be the presenting partner of The Sydney Morning Herald Good Food
Month for the sixth year running. As the Presenting Partner we are pleased to be able to
offer our valued customers the following benets.
Citi Customer Benefits
Visit citibank.com.au/goodfood for more details on all the below offers.
Exclusive Events
Citi customer degustations
Two of the hatted chefs fromthe Citibank
Dining Programhave prepared unique
degustation menus, with matched wines,
exclusively for customers.
THE BRI DGE ROOM
EXCLUSI VE CI TI CUSTOMER
DEGUSTATI ON WI TH ROSS LUSTED
Chef Ross Lusted creates a unique and
exquisite seven-course degustation
with matched wines.
WHEN: October 1; 6.30pmfor 7pm
COST: $185
BOOKI NGS: 02 9247 7000 or
reservations@thebridgeroom.com.au
RESTAURANT ARRAS
EXCLUSI VE HATS OFF DI NNER
FOR CI TI CUSTOMERS
The Days Off, an eight-course menu
of dishes inspired by the Arras kitchens
days away fromthe restaurant and
reworked with the Arras touch.
COST: $160
BOOKI NGS: 02 9283 1922 or
reservations@restaurantarras.com.au
NI GHT NOODLE MARKETS VI P AREA
Customers can enjoy access to reserved seating
with a dedicated bar at the centre of the Night
Noodle Markets, making this the perfect place to
enjoy all that the markets have to offer without the
hustle and bustle of the crowds. Conditions apply.
Arrive early to avoid disappointment.
WHEN: October 9-12, 14-19, 21-26; Mon-Tue
5-9pm; Wed 5-10pm; Thu-Fri 5-11pm; Sat4-10pm
WHERE: Hyde Park North, Sydney
CI TI CONCI ERGE
I NTRODUCI NG CI TI CONCI ERGE:
THE ULTI MATE NI GHT NOODLE MARKET
VI P EXPERI ENCE.
Citi customers have the opportunity to avoid
the queues and order their food through the
Citibank Dining Programpartner restaurants.
Avoid disappointment by arriving early for
access to Citi Concierge.
REN REDZEPI :
A WORK I N PROGRESS AT
THE SYDNEY OPERA HOUSE
Meet the creative genius behind Noma
restaurant in Copenhagen, ranked No.2 in
the world at this intimate presentation of his latest
book, A Work in Progress. Reserved priority
seating for Citi customers, limited to 100 tickets.
WHERE: Sydney Opera House
COST: $97 includes a copy of
A Work in Progress (Phaidon Press, rrp $75);
limited tickets for talk only, $45
BOOKI NGS: citibank.com.au/goodfood
WI N AN EVENI NG WI TH
THE FESTI VAL DI RECTOR
Take the Good Food Month tour with
Festival Director J oanna Savill. Start with
a Bar Hop cocktail, then visit a World Dinner.
Finish up with Lets Do Dessert.
ENTER: citibank.com.au/goodfood
THE GREAT AUSTRALI AN DI NNER
WI TH REN REDZEPI
A landmark event, as 10 of the most inspiring
Australian chefs present their take on Australia
on a plate. These include Neil Perry, Peter
Gilmore, Mark Best, Kylie Kwong and David
Chang with special guest, Ren Redzepi. There
are 100 tickets for this sell-out event reserved
for Citi customers.
WHERE: The Star, 80 Pyrmont Street, Pyrmont
OUTSTANDI NG ON THE PI ER
CI TI NSW WI NE AWARDS 2013 TASTI NG
Citi customers have the chance to taste
and critique with some of the states nest
winemakers at the 2013 Citi NSW Wine Awards
with 100 tickets on offer.
WHERE: Mystery location
BOOKI NGS: nswwine.com.au
DI SCOUNT ON GOOD FOOD GUI DE
FOR CI TI BANK CUSTOMERS
To celebrate the launch of the The Sydney
Morning Herald Good Food Guide 2014 and
Good Food Month, Citi customers will receive
a 20% discount on this years guide.
I NQUI RI ES: citibank.com.au/goodfood
PYRMONT GROWERS MARKETS
TURNS 15
Be one of the rst 100 customers to visit the
Citibank Dining Food Truck at the Pyrmont
Growers Markets to receive a complimentary
copy of The Sydney Morning Herald Good Food
Guide 2014.
WHERE: Pyrmont Bay Park, Pirrama Road
THE 15TH ANNUAL YOUNG CHEFS
DI NNER AT MOMOFUKU SEI OBO
This dinner sells out in minutes! An
allocation of 12 tickets is reserved
for Citi customers. The Sydney stars of
tomorrow take over the kitchen at
The Sydney Morning Herald Good Food
Guide Best New Restaurant 2013, including
young chefs fromtop restaurants
such as Sepia, Rockpool and Quay.
Book early to avoid disappointment
WHEN: October 22
fromOctober 2 only
Citibank Dining
Food Truck
PRESENTED BY E.A.T
The Citibank Dining Food Truck takes to
the streets this October to give everyone a
taste of the Citibank Dining Program. Visit
eatarttruck.comto nd out when the food
truck will be near you.
1HERSA1 T047
Events
General Manager. Angus Dillon
Festival Director. Joanna Savill
Business Manager. Mark Delhaas
Festival Manager. Georgina Baldock
Event Producer. Alexandra Burgess
Festival Executive. Shannon Blanchard
Interns. Elysia Vickas, Lauren Eaton
Senior Marketing Executive. Jade Hobson
Marketing Executive. Georgia Willesee
Head of Sponsorship. Catherine Bowe
Sponsorship Manager. Jessica Flood
Sponsorship Sales Manager. Cassandra Kevin
Sponsorship Sales Executive. Alyssa Sheldrake
Head of Administration &Operations. Lisa Dowsett
Event Manager. Rebecca Farrell
Event Manager. Katie Jervis
Event Manager. Jane McCosker
Event Executive. Natasha Bunton
Event Executive. Natalie Steele
Event Executive. Jayne Whitehead
Managing Director, Australian Publishing Media. Allen Williams
Editorial Director, Metro Media. Garry Linnell
Editor-in-Chief, The Sydney Morning Herald and The Sun-Herald. Darren Goodsir
Director, Life Media. Melina Cruickshank
Managing Editor, Lifestyle. Sue Bennett
Marketing Director, Metro Media. Briony Amey
Studio Manager/Art Director. Catherine Frank
Senior Graphic Designer. Craig Meadows
Graphic Design / Photo Editing. Adam Weaver, Lavinia Clarke
Marketing Manager The Sydney Morning Herald. Jane Cormack
Marketing Coordinator. Gail Galimam
thank you
Good Food Month is proudly owned and organised
by The Sydney Morning Herald through Fairfax Events.
We gratefully acknowledge the support of our partners.
EVENT PRODUCER PRESENTING PARTNER
MAJ OR PARTNERS
MEDIA PARTNERS
EVENT PARTNERS
RADIO PARTNERS CHARITY PARTNER
GOVERNMENT PARTNER SUPPLY PARTNERS
Events
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