Last night (Wednesday May 16), Dan Murphy’s took out top honours in the prestigious BRW & AMP Capital Shopping Centres 2012 Retailer of the Year awards at a sell-out gala event at the Hilton Hotel in Sydney.

The liquor retailer took out the ‘Outstanding Retailer of the Year Award’, ahead of other finalists in the category including Australian Geographic, Crust Gourmet Pizza Bars, Grill’d Healthy Burgers, Oroton Group, Salvos Stores and Telstra.

Announcing the award winners with MC Sonia Kruger, BRW Editor Kate Mills says, “It was exciting to see the calibre of entries this year. It is a tough time in retailing yet our award recipients have flourished and found new and innovative ways of doing business. Innovation is the name of the game as a technological revolution enables new ways of reaching out to ever-more dollar conscious consumers. Dan Murphy’s achieved outstanding results and were the unanimous choice to take out the top gong. We’re thrilled to be able to recognise and celebrate the achievements of all our winners and finalists through these awards.

The use of technology to aid business was a common thread amongst finalists for the BRW & AMP Capital Shopping Centres 2012 Retailer of the Year awards. Kate Mills adds, “Technology has created the biggest opportunities for retailers to reach out to their customers in more ways than ever before. Omni-channel high-tech retailing allows customers to buy goods across a variety of channels and receive a seamless service and, enables the smartest retailers to revolutionise back-end operations to optimise inventory and supply chain processes.”

Stuart Langeveldt, Head of Property Marketing for AMP Capital says, “We feel that it is important to celebrate the best in retail in Australia and showcase retail innovation for an industry which accounts for 4.3% of the countries GDP and employs over 1.2 million Australians. AMP Capital congratulates all the finalists and winners in this year’s awards”.

Now in its second year, the Retailer of the Year awards reward and recognise the best of Australian retail across seven categories – with the winners announced tonight – prior to the release of the special flagship edition of BRW tomorrow, Thursday May 17.

The award categories and winners are:

OUTSTANDING RETAILER OF THE YEAR – Dan Murphy’s

NEW RETAILER OF THE YEAR – Sneaking Duck

MULTI-CHANNEL RETAILER OF THE YEAR – The Body Shop Australia

SUSTAINABLE RETAILING – Woolworths

INNOVATION IN RETAIL – Sneaking Duck

SUCCESSFUL RETAIL MARKETING CAMPAIGN OF THE YEAR – Bankwest

BEST CUSTOMER EXPERIENCE OF THE YEAR – Aussie Farmers Direct

Of Dan Murphy’s unanimous win, retail consultant and one of this year’s judges Stephen Kulmar, says “It (Dan Murphy’s) is best in class worldwide for what it does. It takes advantage of a growth category and delivers the most dominant and well-considered product offering on the market. It compromises on nothing, whether it’s an $8 bottle of wine or a $1000 bottle of wine.”

Although Woolworths-owned, Dan Murphy’s general manager Martin Smith says it has always been run as a separate business and attributes its success to the culture the founder built. “Murphy, by himself, fostered a focus on wine and wine education with a lowest price guarantee,” Smith says. “That combination of a great product range with staff who know their stuff and a determination to make it available to the general public not just the affluent is something we’ve worked to maintain as we’ve expanded.”

Since its inception Dan Murphy’s has not wavered from its commitment to give consumers the lowest prices on the market. Smith says that price guarantee matters because of the trust it engenders with customers more than any dollar value they save.

Dual winner Sneaking Duck also rates a special mention with judges – taking out two of the seven retail awards. The online prescription glass retailer only entered the ‘new retailer’ award category but blew the judges away, leading them to give Sneaking Duck the award for ‘innovation’ as well. In the innovation category Sneaking Duck was up against some big name competitors including Gloria Jean’s Coffees and Sportsgirl.

International keynote speaker Michael Bergdahl, former director of people for Walmart, senior sales executive of PepsiCo’s Frito-lay and most recently a business turnaround specialist holding the role of VP of HR at both American Eagle Outfitters and Waste Management, will gave his view about succeeding in today’s retail world at the gala event, which also saw guests enjoy a special 3-course Luke Mangan menu and a performance by Australian rocker Diesel.

Full details on the awards are in today’s issue of BRW magazine, and the award results can be followed at #retailawards12

“For me it has been a fascinating to see the depth of creativity and vision across labels and packaging and how design brings a bottle to life in wine bars, restaurants and at wine cellars. We look forward to offering some of these wines across our venue to further showcase excellence” shared Keystone Group Sommelier Sarah Limacher.

Last night, I had a ball with Sarah and others at the Australian Wine Design Competition Awards 2012. The awards were hosted by Keystone Group at The Winery in Crown Street, Surry Hills. Spotted in the crowd was Keystone Group Director Paul Schulte (who chatted with me about his plans to revamp the Newtown Hotel), Lisa McGuigan and a number of Australia’s top wine makers, graphic designers, media and industry,

Lisa McGuigan, who chaired the national judging panel, presented the winners with her usual flair in the eclectic surrounds of The Winery’s upstairs space. As I stood next to Troy Kalleske, waiting for the announcements, I joked with him, that he would win as I’m a lucky charm. Somehow I always seem to be in the right place at the right time.

“Chatting w Troy Kalleske at Australian Wine Design Awards – Sydney Owner/winemaker visiting from Barossa Valley.” I typed onto twitter.

“He won! Troy Kalleske – wine label design open class fortified. Designer himself! Impressive!! (+ congratulations Troy)” also went onto the iPhone.

Then I spread the news in real time; “Taylors Clare Valley SA scooped the Australian Wine Design Awards winning 3 awards.” @frombecca

Australia’s Best Wine Bottle
Taylor Wines Winemaker’s Project Clare Valley GSM 2010

Boutique Sparkling Wine Trophy
Niccolo Sparkling Prosecco Adelaide Hills 2011

Boutique White Wine Trophy
Single Vineyard Chardonnay McClaren Vale 2010

Boutique Red Wine Trophy
Smith and Hooper Merlot Wrattonbully 2009

Open Class Sparkling Wine Trophy
Grant Burge NV Sparkling Pinot Noir Chardonnay Barossa and Eden Valleys

Open Class White Wine Trophy
Yalumba Cristobel’s Barossa Classic Dry White

Open Class Red Wine Trophy
Peter Lehmann Eden Valley Shiraz Eden Valley 2010

Open Class Dessert Wine Trophy
Kallesek JMK VP Shiraz Barossa Valley 2009

Over 500 Ton White Wine Trophy
Taylors Crooked Horse Semillon Sauvignon Blanc Clare Valley 2010

Professional Designer’s Original Concept Trophy
Virgin Wines Australia Wandering Frenchman Pinot Noir Mornington Peninsula

“The more crowded and competitive the market becomes the more pressure there is on getting the packaging right… each brand has to give out a quality message or be lost in the hurdy-gurdy of hyper activity.”
Judith Kennedy, CEO Association of Australian Boutique Winemakers Inc.

The much anticipated Eat Art Truck, fusing progressive street food with some of the country’s coolest street art, will open its windows to the public on Wednesday May 23 from 6pm at Queen’s Square (corner of Macquarie St and St James Rd, Sydney) with renowned street artist Phibs as the launch artist.

Former Tetsuya Sous Chef, Stuart McGill, is behind the burners with former Quay chef, Brenton Balicki,by his side in one of the 10 food trucks selected and issued with a license by the City of Sydney. The well-credentialed truck will be feeding hungry Sydney-siders dishes rangingfrom $6 to $12 using seasonal produce including pulled pork buns, twice cooked beef served ‘ssam style’, karaage prawns, sides of seasonal pickled vegetables and desserts like Japanese favourite ‘annindofu’.

Street artist Phibs, whose works are seen all over Melbourne and Sydney and have been acquired by the National Gallery of Australia, will craft one of his signature artworks on the truck’s huge removable canvas on May 23. Diners will be able to watch live as the artwork takes shape and then tours the streets of Sydney.

A mix of up and coming and well-respected street artists have been invited to paint the truck’s canvas over coming months, with a new artwork featuring on the truck at least once a month.

Stuart’s menu, influenced by his time in some of Australia’s best kitchens as well as time spent living in Japan, will push the boundaries of street food with regularly changing dishes depending on season, the best ingredients available and influences from the artists who paint the truck. His dishes will challenge the limits and demonstrate that food truck fare can be innovative and impressive.

The custom made truck is equipped with a state of the art Electrolux kitchen, (provided by Electrolux as a sponsor of Eat Art Truck) and especially designed for the limited space, including cutting edge induction cooktops and combination steamovens, giving Stuart all the appliances of a full sized, well equipped kitchen for cooking his exciting new dishes. The truck is powered by the most advanced point of sale system engineered and supplied by ImPOS, utilizing the latest software platforms andintuitive menu design to ensure Eat Art Truck fans spend less time in the queue.

Eat Art Truck will be feeding hungry Sydney-siders at confirmed sites including:

Queens Square in Sydney CBD
Hyde Park in Sydney CBD
Belmore Park in Haymarket
Victoria Park in Camperdown
Federal Park in Glebe
Sydney Park in Alexandria
Macquarie Place in Sydney CBD
Customs House Forecourt in Sydney CBD
Pitt Street Mall in Sydney CBD

You can find Eat Art Truck’s vending locations and times on Twitter, Facebook and its website:

Twitter:@eatarttruck
Facebook: Eat Art Truck
Website:www.eatarttruck.com

Would you like to attend the ultimate international feast in Hobart on Saturday 26th May?

Inside Cuisine is giving away two double passes to the invitation only event – Feast of Chefs – thanks to the MLA Black Box Culinary Challenge.

The MLA Black Box Culinary Challenge was founded in 1996 and is globally recognised as the ‘culinary Olympics’ It is a culmination of four years of challenges where 15 young chef teams from countries all over the world compete to be crowned as the next generation of world-renowned chefs.

During the challenge, the chefs are presented with a box of identical ingredients from which they will have one hour to develop a four course menu.

Next week, the winning Australian team from the Henry Jones Art Hotel in Hobart will go head to head with contestants from all over the world in the global finals of the competition to be held in Hobart.

Contestants will then participate in the Feast of Chefs, celebrating traditional cuisine with a modern twist. 64 chefs will present 16 different food styles at the Feast of Chefs, in a long-table style format. Participating chefs are from Singapore, Cambodia, China, Dubai UAE, Egypt, Hong Kong, Bali, Korea, Malaysia, Mauritius, The Philippines, Thailand, Vietnam, USA and Australia.

The Prize

We’re giving away two passes to one of the hottest events on the Savour Tasmania Calendar, Feast of Chefs. You and a guest will enjoy a welcome drink on arrival, canapés, entrée by Frank Camorra of one of Melbourne’s hottest restaurants, MoVida, a taste of three nations for main course, an international inspired dessert, a cheese selection and coffee valued at $190.

To Enter

Email insidecuisine@gmail.com with subject MLA Black Box and telling us your name and what would be the star dish you would serve at you ultimate feast. The two best answers will each win a double pass to the event, but be quick. Entries close on Tuesday 22nd May at 5:00pm AEST. The event is held in Hobart, Tasmania so you must be able to make your own way to this event to enter. This competition is open to Inside Cuisine newsletter subscribers only. (To stay up to date by email, simply enter your email address in the top right hand corner of this site.)

For an additional chance to enter, head to www.tasteexplorer.com and follow the link to the competition.

Terms and Conditions

1. The prize is two tickets valued at $190 to Feast of Chefs to be held at Princes Wharf Shed #1, Castray Esplanade, Hobart on Saturday 26th of May at 7:00pm.
2. Any other costs including transport to and from the event, accommodation, flights, drinks (other than a welcome drink on arrival) or any other incidental costs are the responsibility of the prize winner.
3. This is a game of skill. Chance plays no part in determining the winner. Each entry will be individually judged, based upon creative merit. All entries must be the original independent creation of the entrant and free of any claims that they infringe any third party rights. Entries must not have been published previously and/or have been used to win prizes in any other competitions.
4. The winner will be notified by email and announced in the comments section of this page and on Twitter.

Brewers and beer lovers will make tracks to Thirlmere on August 25 for greater Sydney’s first ever winter themed beer event – the inaugural Trainworks Winter Beer Festival, a celebration of great beer and the craftsmanship, artistry and passion that goes into its creation.

The Trainworks Winter Beer Festival will unite some of the state’s best boutique beers and hearty winter fare at the stunning Trainworks site in Thirlmere, located about 90km southwest of Sydney, an easy one hour drive from the CBD.

The Trainworks site will be transformed into a beer lovers’ paradise as the exhibited locos and diesel engines give wide berth for a family-friendly celebration of great beer, good food and live entertainment. A designated kid’s area and an exciting line up of live music and beer-related entertainment make the single day festival great value.

Beer Diva Kirrily Waldhorn, ambassador for the Trainworks Winter Beer Festival, says the event will be a celebration of the versatility of beer as the ultimate Australian beverage – regardless of season.

“There are a number of fantastic beer events on the calendar every year, but I can’t think of another one that occurs during winter, and that celebrates beer’s excellence as a partner to hearty winter fare. Beer, whilst often regarded as a perfect summer refresher, equally shines as a winter warmer,” says Ms Waldhorn.

“With the popularity of craft beer surging in NSW, beer drinkers are embracing good beer with new-found fervor. This creates a wonderful opportunity to showcase beer’s ability to match any occasion and flourish at any time of the year.”

With its modern, expansive facility and rich heritage, Trainworks creates the perfect setting to launch NSW’s first Winter Beer Festival. Trainworks’ historical relics of engineering and craftsmanship reflect the history and heritage of beer whilst also acknowledging the innovation and modernity that breweries are bringing to beer today.

Trainworks Winter Beer Festival Ticket Details:

• Saturday 25th August 2012, 10am – 5pm

• Adult entry only – $25.00
• Minors 13-17yrs entry only – $25.00 (must be accompanied by an adult)
• Children 12 and under – free (must be accompanied by an adult)
• Adult tasting ticket – $35.00 includes entry, tasting glass, program and 5 tasting tokens
• Adult entry & transport ticket return – from Sydney $49, from Campbelltown $47
• Adult tasting & transport ticket return – from Sydney $59, from Campbelltown $57
• Minors 13-17yrs entry & transport ticket – from Sydney $44, from Campbelltown $42
• Children 12 and under entry & transport ticket – from Sydney $24, from Campbelltown $23

Bookings are now open for breweries to reserve exhibitor space and explore sponsorship packages.

Expressions of interest – exhibitor booking and sponsorship packages:
Kirrily Waldhorn, Beer Diva. 9918 9819, 0419 786 101, kirrily@beerdiva.com.au

I’m impressed with the energy and enthusiasm that, newly appointed Group Executive Chef, Carl Middleton is bringing to the Sydney Hilton. I caught up with him a few days ago over breakfast in glass brasserie, listened to his vision and devoured the first of the changes already implemented.

The appointment heralds a return to the Hilton for the British chef, who started his career at The Langham Hilton, London. Those of us who eat out in Australia, would more likely have eaten his food most recently at Lilianfels.

Middleton and I sat next to each other at breakfast. His ideas were inspiring. His first step is already in place (but more of that later when we eat his signature breakfast dish). It was my first time eating a hotel breakfast in Sydney, although through frequent travelling over the years, I am no stranger to hotels. It’s buffet. There’s the usual suspects and some nice additions: eggs cooked to order and freshly squeezed juices. (1st year apprentice Hamish made mine – watermelon with passionfruit – yes please!)

And here is the news. The Hilton Sydney Hotel has a smoker. You know the type?

And the new breakfast signature dish is: Beach wood house smoked salmon with English potato scones, pan roasted asparagus, free range scrambled eggs & baby watercress.

Just as I’m no stranger to hotels (or hotel breakfasts) I also know my smoked salmon. This is a very fine example indeed. Chef explains his dry cure (with more sugar than some) comprises equal parts salt and sugar. (That’s more like a cure for a gravadlax – which explains the slight sweetness in the dish.) After 24 hours the cure is rinsed off and the salmon is cold smoked in the hotel kitchen. It’s exquisite in flavour and texture, both results of the dry cure as well as the smoking. I’d also say the quality has something to do with the sourcing of the fish.

So what other plans does Middleton have when he really gets his feet under the kitchen bench?

He’s talking about beehives on the hotel roof, as well as a vegetable garden. I smile widely with delight. There’s no lipservice here to fresh, local and seasonal. Middleton knows his stuff and I can see already that he’s going to lift the roof off the Hilton Sydney restaurants (room service – which will feature family recipes of hotel staff – included.)

Rebecca Varidel was a guest for breakfast of the Hilton Sydney.

Hilton Sydney Hotel
488 George Street, Sydney Australia
+ 61 2 9266 2000

Featherlight Lime Tart

Lime Shortcrust Pastry

Ingredients:

125g Sugar
250g Butter
300g Plain Flour
75g Rice Flour
Lime Zest 1

Method:

• Rub in butter, sugar, zest and half the flour.
• Work in the remaining flour with finger tips until dough just comes together
• Wrap in plastic film, chill and rest dough for 15 minutes.
• Roll out 2mm thick and line an 20cm fluted flan tin (removable base)
• Rest and chill again and bake at 170c for 8-12 minutes until lightly golden
• Reserve until required

Featherlight Lime Curd Filling

Ingredients:

3 Eggs
3 Yolks
150g Lime Juice
135g Butter (cubed)
210g Sugar

Method:

• Combine eggs, yolks and sugar and prepare a sabayon by immediately whisking over a pot of
simmering water until the mixture is thick, creamy and fluffy (it should be possible to ‘draw and
hold’ a figure 8 with the whisk)
• Add 1/3 of the lime juice and whisk to the same stage as above
• Repeat process until all the lime juice has been used and the mixture is cooked out, light and
fluffy ( its temperature should be approx 70c)
• Whisk butter into then quickly into tart and refrigerate to set.
• When just set use a brulee torch to lightly caramelise the surface
• Serve at room temperature with double cream

Many thanks to Chef and Appellation for kind permission to publish this recipe.

Appellation
The Louise
Seppeltsfield Road, Marananga, South Australia, Australia +61 8 8562 2722

Saying hello to chefs and friends took second place for a moment, when I first arrived for lunch this week at Quarter Twenty One. My attention was first captivated by the site of live bees in the restaurant. Maya Sunny Honey (and their live bees) were one of the four producers at the Becasse and Quarter Twenty One Producers Forum, Tuesday 8th May. Bees of course are such an important part of our ecosystem and food supply chain (more than providing us with honey); it’s estimated that if bees became extinct, human beings could be wiped out in less than 100 years.

Another producer, Alto olive oil, was seated at my table: Robert at one end, and daughter Westerly dining beside me at the other end. That was a pretty special moment. It’s always extra special when Chef Justin North gives us a chance to meet the food producers in the restaurant at lunch. This time it was even more special for me, as Robert and Westerly are regular readers and were amongst our first subscribers here on Inside Cuisine. It was lovely to see (and taste) their olives and olive oil at the producers forum lunch. Australia still imports around 35 million litres of olive oil (I’m told), much of which has doubtful provenance, can often be tired by the time it arrives, and may also be incorrectly labelled. This made the Australian Alto story all the more interesting.

Bilpin Apple Cider, from up the Bells Line of Road, was not only the base for our arrival cocktail, but as the third producer, the cider also married with the pork mosaic as both a beverage and in the dish.

These lunches are such a fantastic way to experience the culinary creativity of three talented chefs, and the two restaurant teams. Joining Chef Justin North for the lunch, were Becasse Head Chef Monty Koludrovic and Quarter Twenty One Head Chef Michael Robinson. Two of the courses (with one pork course designed by each Robinson and Koludrovic) embraced the nose to tail philosophy of the restaurants by using between them a whole 40kg pig. That free range animal, represented the fourth producer of the day, Matt Simmons of Melanda Park free range pork.

Maya Sunny Honey completed the producers’ picture for a sweet finish to the Becasse and Quarter Twenty Producers Forum:

Becasse Artisan Bread
Alto marinated Volos olives
Confit blue eye cheeks

Apple cider cocktail

Alto olive oil, Crookwell, Great Dividing Range
Warm salad of autumn vegetables slow cooked in olive oil with marinated confit blue eye

2009 Nugan Estate “Frasca’s Lane Vineyard Chardonnay, King Valley

Bilpin Apple Cider, Bilpin, Blue Mountains, NSW
Mosaic of pork shoulder, neck, smoked hock and pickled tongue, chilled cider consomme

Bilpin Original Cider, Bilpin

Melanda Park Free Range Pork, Swallow Rock Reach, Hawkesbury River, NSW
Roast pork loin and belly, Jerusalem artichoke, pear, celeriac and licorice

2010 Willoughby Park Shiraz, Denmark

Maya Sunny Honey, Mudgee, NSW
Ironbark honey cream and mousseline with compressed melon and melon sorbet

2008 Cookoothama Botrytis Semillon, Darlington Point

I could, go into long descriptions about the food and the discussions. The way to really participate in this paddock to plate experience, would instead be to book your own place at the next seasonal Becasse and Quarter Twenty Producers Forum.

Read more about Becasse here on Inside Cuisine.

Read more about Quarter Twenty One here on Inside Cuisine.

Becasse Restaurant
Level 5, Westfield Sydney Corner Pitt Street and Market Street, Sydney NSW Australia
+61 2 9283 3440

Quarter Twenty One
Level 5, Westfield Sydney Corner Pitt and Market Streets, Sydney NSW 2000 Australia
+61 2 8064 7900

This recipe was one of three demonstrated by Chef Justin North at Tasting Australia 2012: Miele Celebrity Class Acts. While others attended a media dinner, I had my itinerary swapped to catch up with one of my favourite Sydney chefs (but this time in Adelaide) in an intimate cookery demonstration and dinner. And! Bonus! Chef sat next to me while we ate. Here’s one of recipes from the evening: Blue eye and king prawn bourride : Chef Justin North

Blue eye and king prawn bourride : Chef Justin North

Serves 4

Ingredients:

Herb dressing
1/2 cup basil leaves
1/2 cup coriander leaves
1/2 cup chervil
2-3 tablespoons olive oil
pinch of salt flakes

for the bourride
2 tablespoons olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
2 cloves sliced garlic
1 cup sliced brown onion
1/2 cup sliced fennel
pinch of salt flakes
pinch of saffron threads
1 cup chopped ripe jiucy vine tomatoes
1 strip orange peel
1/2 large chilli
1 cup white wine
2 cups fish stock
4 x 80g pieces of blue eye fillets (skin off, pin-boned, blood line removed)
12 large king prawns (tail on, heads off, shell removed, intestinal track removed)

To finish
1 cup mixed baby herbs such as coriander and basil

Method:

Herb dressing – finely chop or blitz together the herbs, olive oil and salt.

For the bourride

Pre-heat the oven to 180C. Heat the olive oil in an oven proof casserole dish. Add the seeds, garlic, onion, fennel, salt, saffron and cook gently over a medium heat for 8-10 minutes until the vegetables are soft, juicy and aromatic.

Add the tomatoes, orange peel, chilli and white wine and continue to cook for a few minutes until pulpy, then add the fish stock, bring to the boil and add the fish fillets and prawns, season with a pinch of salt flakes, cover with a lid and place in the oven for 5 minutes to cook the fish and the prawns.

Remove from oven, take the seafood out of the pan and blitz the pulpy sauce for a few seconds to a rustic chunky sauce consistency.

To finish
Spoon the bourride sauce into warm serving bowls, top with the seafood, drizzle over the herb dressing and decorate with the baby herbs and serve.

Rebecca Varidel was a guest at this event of Tasting Australia. Many thanks to Chef Justin North for kind permission to publish his recipe.

Travelling the Fleurieu Peninsula, South Australia, our bus stopped for lunch at No.58 Cellar Door and Gallery. Our always hungry troupe, dug into an array of dishes including a delicious Pipi Chowder. “This is the best dish we’ve had so far on the trip”, one of our group said. That was a big compliment indeed. Our bus group comprised of visiting international food media and chefs, including Rachel Allen, Mark Hix, Richard Fox and Martin Bosley. With strong sentiments like that, I just had to get the recipe for you.

Pipi Chowder

Serves 10

Ingredients:

3 tablespoons olive oil
½ cup onion diced
½ cup bacon diced
6 cloves garlic minced
2½ cup fish or veg broth
2 kg pipi – 1½ meat rest in shells. (steamed open, keeping steaming liquid as part of stock)
3 cup passata
6 medium potato diced
2 carrots peeled and diced
1 teaspoon salt
1½ teaspoon dried basil
1½ teaspoon dried oregano

Method:

Heat olive oil and add bacon onion and garlic. Sauté until bacon is cooked and onion/garlic is beginning to caramelise.

Add herbs , carrot and potato stir to coat and then add stock. Cover and cook till vegies are cooked stirring occasionally.

Throw pipis in at end.

Adjust seasoning to taste.

The recipe was created and made by Liz Pitman.

And the Pipi’s were from Coorong Cockles, whose warehouse is just down the road from No.58.

No 58. Cellar Door & Gallery
58 Waterport Road Port Elliot South Australia, Australia
+61 8 8554 3149

“It’s all about sex … ” “Flower sex.” Those words definitely grabbed our attention. Our group had arrived at Buzz Honey. “At the end of the bitumen, turn right into Ding Dong Road. You won’t find it on a map.” our bus driver had declared on our approach.

Yes, we’d arrived after that last stretch of dirt road. We were there to collect honey.

I was ready for it. Take a look at me in my spacesuit. At only 5ft, I looked more like an alien than an apiarist in my bee protector – and a brave alien at that, as I have a major allergy to bee stings. Yet my bravery was all for a very important cause. Yes, I have a honey collection in my home kitchen; honey is the original regional food. I love it! Yet honey (and honey products like beeswax) are only 1% of the story of bees.

So what’s the rest of the story? You’ll probably have guessed that the “sex” that grabbed our attention was referring to pollination. We need bees for three out of every five mouthfuls of food that we eat, we were told inside Buzz. But there’s a down side to the story. Colony collapse disorder (unfortunately) is already known to most of us. Many of our group, of international chefs and journalists, were all too familiar with the story on the declining numbers of bees around the world.

As an island without Varroa, Australia faces it’s own challenges in biosecurity (including an unwanted intruder, the Asian bee: Apis cerana – Java strain which arrived in 2007). Our hosts at Buzz Honey, Jude and Tim Crowe where passionate in describing other challenges (like an new generation of agricultural chemicals) that bees (and Australian beekeepers) also face.

So, the opportunity to take a look inside the uber-organism of the beehive, was important to me for more reasons than just my love of honey, and food.

As we split up into two groups, neighbouring bee keeper, Graham Brook from Buzzies Bee Juice, gave me (and the bees) the smoke on it.

As I watched the workings of the hive, and learnt more about the queen, the drones and the worker bees, I pondered how bees are more important than just for their honey, and yes they’re important, very important for biosecurity, yet we could also learn an awful lot from them about community.

Buzz Honey
Lot 5 Ding Dong Road, Kanmantoo South Australia, Australia
+61 8 8388 0274

Further Reading:

Bee off; a possible explanation of why beehives sometimes vanish, The Economist

Hive and Seek: Domestic Honeybees Keep Disappearing, but Are Their Wild Cousins in Trouble, Too? Scientific American

Plan Bee: As Honeybees Die Out, Will Other Species Take Their Place? Scientific American

Asian honey bees and varroa mites, Queensland Government, Agriculture, Fisheries and Forestry

Bee invasion: flying Asian ‘cane toad’ a $6 billion threat, Crikey.com.au

With it’s views to Sydney Harbour Bridge and the Opera House, flanked on one side by North Sydney Olympic Pool, and the legendary Luna Park on the other, Aqua Dining has one of the best restaurant views in Sydney.

Often the restaurants with the views though can be disappointing. I’ll be honest. It’s a year since my last visit to Aqua Dining, and although I was invited for my (belated) birthday lunch by a friend, I was not really all that enthusiastic about going. As it turned out however, it was more than just her and me, as she’d also gathered some friends to surprise me.

And as it turned out, what a difference a year makes; I thoroughly enjoyed both the food and service.

The staff at Aqua Dining are sharper and smarter for a start and when I read the menu I got another surprise. It’s jumped into the now with contemporary (and well priced) offerings. When the plates arrived at our table, I was more than happy. Nicely stylised, modern plating, and appropriate portion sizes, pleased the eyes. (none of the passe frou frou stuff thank goodness – no foams, soils or smears). And once the food hit the mouth, the all important flavour scored points too.

We shared quite a few plates from Antipasti to start. You’ll have noticed there’s a definitely Italian influence. Chef Anthony Redondi’s mother is from southern Italy, and his father is from the northern Brescia. So far we were licking our lips.

The only slight disappointment of the day was my main: Confit Duck Leg. The combo on the plate was all good, but the duck itself was a little dry and salty for my taste. Too long in the cure perhaps? Still it was enjoyable enough, and perhaps I’m being too picky.

Then came my favourite part of the day outside the view and the company.

OK well they did ask! Before my companions had a chance to order, I said “we’ll have all five desserts to share please.” A sweet and decadent way for the four of us to round out the lunch.

On the menu, I’d noticed a dessert wine flight: two desserts, two matched dessert wines, $19. My sweet tooth will surely have my GPS heading back to the new and improved Aqua Dining.

Aqua Dining
Northcliff Street Milsons Point NSW Australia
+61 2 9964 9998