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Melbourne's Rusk restaurant and bar in Caulfield South has recently completed a contemporary re-design which raises the benchmark for neighbouring restaurants in the Glen Eira precinct.
Rich fabrics in autumnal shades cover furniture –soft camel suede on banquettes and chocolate with bronzed grevillea flowers on the new booth seats located towards the back of the restaurant. Italian “Murano” glass pendant light fittings run the length of the restaurant. Adjacent to the kitchen entrance is a stunning leaf motif sculpture hung on a beautifully worked mahogany coloured bamboo feature wall. Walls have been warmed up with the use of earthy tones accented by olive green. On their recent trip to South Africa, Lance and Yvette Rosen collected beautiful and evocative paintings from emerging South African artists as well as carefully selected objects, these now feature throughout the restaurant providing highlights of colour and movement. After arriving in Australia from his native South Africa, Rosen’s first major appointment as chef was at Mietta’s, he then moved on to become Stephanie Alexander’s Head Chef at Richmond Hill Café and Larder. Lance also worked with friend and mentor Tony Tan followed by a stint at Ping in Port Melbourne with Meera Freeman and Gina Koutropoulos. Lance Rosen’s training in South Africa provides a solid background for his skills; Rosen produces his own salami and sausages, relishes, chutneys, pickled vegetables, ice creams and sourdough bread all of which compliment his menu. On his recent trip to South Africa, Rosen further embraced his heritage cooking with renowned South African cook, Cass Abrahams. As a result of this Rosen’s reinterpretation of some classic Cape Malay dishes have found their way onto the menu. He states “The robust, spicy tastes of Cape Malay food are truly unique”. Rusk has recently won best shop in Glen Eira. Weblink: www.ruskrestaurant.com.au
Camillo new sous chef at Grand Hyatt Jason Camillo has been appointed Grand Hyatt Melbourne’s new executive sous chef. He will be responsible for Grand Hyatt Melbourne’s yet-to-be-named restaurant which is scheduled to open in November 2008. He will also be responsible for the hotel’s room service menu. In addition to his numerous awards, Jason’s career highlights include cooking for the Queen of England, former Prime Minister John Howard and former U.S. President, Bill Clinton. In 2006, he was named South Australian Chef of the Year by the state’s Restaurant and Catering Association in their annual Awards for Excellence. He has also been awarded accolades by the prestigious Les Chaine des Rotisseurs and Les Toque Blanches as well as winning the national award for best mushroom menu in the Mushroom Mania competition. Jason began his culinary career with Hyatt Regency Adelaide as an apprentice close to 14 years ago. He has also spent time working at Park Hyatt Melbourne, Park Hyatt Sydney and the Adelaide Festival Centre. The venue that Jason will be working in is being transformed from the previous, well-loved Plane Tree Cafe into a contemporary dining icon of Collins Street. The restaurant will feature an all day bar and bistro, dishes made to order, a display kitchen that guests may enter, an abundance of natural light and a variety of dining areas including banquette seating overlooking Russell Street. The restaurant will also feature two private dining rooms as well as a relaxing lounge area. The hotel’s redevelopment is on schedule and the hotel’s new lobbies, entrances, restaurant and bar will be unveiled from October 2008 onwards.
Sails reopens after renovation Sydney's Sails Restaurant has reopened after a stunning reinvention by new owner Greg Anderson.
The new Sails menu will be refined ‘modern Australian’ with a selection of seafood entrées such as Roasted scallops, fennel puree, roasted black olives and preserved lemons and Freshly shucked Sydney rock oysters. The entrée menu includes Veal sweetbreads caramelised with Jerusalem artichokes and kipflers and Grilled zucchini flowers with Woodside goat curd, beetroot and rocket and watercress. Choices on the main menu include Suckling pig slow roasted with cracked wheat and apricot puree, Seared ocean trout with sorrel puree, mushrooms and the aromatic Middle Eastern eggplant dish called Imam Bayaldi with cumin and spiced yoghurt. On the dessert menu there is a Brulée with pistachio chocolate sorbet and Watermelon jelly with pomegranate, basil and ginger beer sorbet. An eclectic range of speciality cheeses such as a Délice de Bourgogne (a soft triple cream cows milk cheese), a Manchego from Spain and a Tarago River Blue Orchid from Victoria are served with quince paste and lavosh. Anderson has appointed chef Steven Skelly to run the kitchen. Skelly has great seafood credentials having worked with some of Australia’s top chefs including Greg Doyle, Tony Bilson and Peter Evans. Tim Stock of Vinous Solutions will showcase an extensive wine cellar which will include 100-150 wines. Proprietors Greg Anderson and Patricia Nunes also own Sugaroom located on the waterfront at Jacksons Landing in Pyrmont. For the third year running, Fernan Adria’s El Bulli (Roses, Spain) was chosen as the best restaurant in Europe and the rest of the world in The S.Pellegrino World’s 50 Best Restaurants, pipping Heston Blumenthal’s Fat Duck (Berkshire, UK) at the post yet again. Pierre Gagnaire (Paris, France) came in third place, followed by Mugaritz (Renteria, Spain), which was also voted the Chefs’ Choice, and The French Laundry (Yountville, USA), which was also voted the Best Restaurant in the Americas. Read the full list >>
New Executive Chef – Restaurants Appointed to Dockside Group Michael James (ex Wildfire Restaurant) has joined the Dockside Group in the newly created position of Executive Chef Restaurants to run the business interests of the Group’s two restaurants, Ice Cube Seafood Grill. Bar on Cockle Bay Wharf at Darling Harbour and the recently acquired Italian Village Restaurant at the Rocks. Originally from Wales, Michael’s training years were spent in Europe fine-tuning his skills working in some of the finest restaurants and hotels in Switzerland and Germany. Michael then worked several years in some of the best fine dining establishments throughout Australia and New Zealand, making him no stranger to producing superb cuisine for discerning diners and directing a successful kitchen team. Michael describes his cooking style as influenced by a European upbringing with a particular awareness and appreciation of local markets and the diners need for well-balanced and nutritious produce. A highlight in Michael’s career came in January 2002 when he travelled to New York to take up an invitation form the James Beard Foundation to prepare a five course dinner with a New Zealand theme to members and guests. Michael was the first chef to be accorded the honour of representing New Zealand at the Foundation and his appearance there was a resounding success. Commencing work back in Australia as executive chef at Hayman Island Resort in 2005 Michael led all aspects of the resorts kitchen operation, menu planning and themed events whilst developing a kitchen brigade of 60 Chefs and 20 stewards catering to a sophisticated mix of domestic and international guests before moving to Sydney to take up the position of executive chef at the award-winning Wildfire restaurant.
Clarendon short-listed for interior design awards Recently undergoing a stylish makeover, The Clarendon has become South Melbourne’s latest drinking, dining and socialising hotspot for the design savvy.
In the bar, standout features include the long white, marble topped bar which is lit by a beautiful white Flos chandelier. A polished but relaxed atmosphere awaits patrons in the new eatery – charcoal grey studded banquette seating forms the perimeter, accompanied by unique furnishings and fittings, while a welcoming fireplace warms diners in the cooler months. A large bevelled Indian mirror reflects much of the room’s beautiful features and its eclectic collection of curios and memorabilia and antiquarian books. The menu offers a selection of mains and small plates, including the popular Soft Shell Crabs with shaved fennel, radish and citrus oil and Macleay Valley Rabbit with asparagus, oyster mushrooms and mustard vinaigrette. Gourmet Pizzas are a favourite with spicy salami, tomato, peppers, basil and mozzarella. The kitchen at The Clarendon is run by two ‘young Turks’, Robert Szabo ex Il Bacaro and Andrew Lockyer who worked with Neil Perry at both Sydney & Melbourne Rockpools. The wine list designed by Chris Crawford offers a wide variety of Australian and imported wines; this is supplemented by the prized Proprietors Wine List which houses a collection of special, aged and vintage wines. Upstairs The Long Room can accommodate 100 guests for cocktails or 40 guests seated. The Lounge Bar accommodates 50 guests for cocktails. Both rooms are equipped with a private bar making them ideal for either corporate or private functions. The Clarendon also offers special weekly and monthly dining events. Website: www.theclarendon.com.au
Luke Croston will be Australia’s candidate in the next Bocuse d’Or World Cuisine Contest, to be held in Lyon, France in January 2009.
Luke and his Commis Chef Vanessa Mateus competed in the Bocuse d’Or 2007, coming 12th out of a field of 24 countries. Luke also supported George Calombaris as his Commis Chef when George competed in 2003. “We believe Luke has the experience and the technical skill to take Australia into the top 10 in 2009,” said Walter Wagner, President Bocuse d’Or Australia, at a Gala Dinner held at Crown. “The committee took the decision to use the resources usually allocated to a cook-off to enhance Luke’s training program over the next 10 months and give the Australian team the best possible chance of success.” Walter added this gave other potential future candidates the opportunity to spend time training with Luke so they were well prepared to compete in a cook-off for the 2011 Australian National Selection. From now until January 2009, Luke and his Commis Chef Petros Dellidis (pictured) will train in the Crown kitchens with a team that includes some of Australia’s top chefs such as Jacques Reymond, Tom Milligan, Philippe Mouchel, Peter Wright and Alain Fabregues. In addition Serge Vieira, winner of the Bocuse d’Or 2005, has indicated he would like to assist the Australian team by mentoring Luke as he did for the previous competition. A range of Australian companies have donated funds, services and products to support the team. “Given Luke’s talent and experience, combined with the level of support he will receive over the next 10 months, Australia is well placed for success in the Bocuse d’Or World Cuisine Contest 2009,” says Walter.
liquidity * * *  Asian hawker buffetJoe’s Oriental Diner at Hyatt Regency Perth has a new buffet Asian Hawker dinner menu running until May 31. Originating from Thailand, Malaysia, Singapore, Indonesia, Hong Kong and the Philippines, hawkers food first started with a few food stalls built side by side. Later on, more and more stalls opened offering various delicacies and ethnic favourites that were modified to suit the local taste. The group of talented chef’s at Joe’s Oriental Diner will create a selection of delectable favourites, including steamed Dim Sum, Beef Rendang and Asam Fish (fried fish with spicy tamarind sauce). The buffet is available for dinner only, $38 per person. Normal á la carte menu is also available. Reservations +61 (0)8 9225 1257 or visit www.joesorientaldiner.com.au |
Designed by award winning designers By Architects, Rusk’s interior features a new “Calcutta moonlight” white marble bar relocated to the front of the restaurant which immediately creates a welcoming atmosphere for pre dinner drinks.
Located right on the water’s edge in McMahons Point with uninterrupted views of the Harbour Bridge and Opera House, the new Sails takes on a sophisticated and contemporary new look by designers sjb interiors.
The boho chic interior was designed by Geyer Design in conjunction with proprietors Tobey and Dave Morley. The hotel’s makeover has been short listed for the annual 2008 Interior Design Awards – Hospitality Interior Design category.
This prestigious competition, named after the ground-breaking French chef Paul Bocuse, is held every two years and hotly contested by candidates from all over the world.Email | ©2007 Churchill Communications