The News Feed: Sibley success, Shewry food symposium, tea-infused opulence in Sydney

By
Claire Davie
Added
20 August, 2014

Chef of the Year Philippa Sibley

Philippa Sibley, chef at Prix Fixe and author of New Classics and PS Desserts, was crowned Chef of the Year at this week’s Time Out Melbourne Food Awards. Other winners included Brae in regional Birregurra as Restaurant of the Year, George Calombaris’ souvlaki joint Jimmy Grants as winner of the Best Bang for Buck award, and new vegan restaurant Smith & Daughters as the landslide winner of the People’s Choice award.

Chef of the Year Philippa Sibley.

And Ben Shewry Thinks to Himself, What a Wonderful World

The big news coming out of Melbourne’s internationally acclaimed restaurant Attica is that on the first weekend of October, chef Ben Shewry will be holding a mini-conference, a WAW Gathering (pronounced ‘war’, but standing for ‘What a Wonderful World’). Shewry, no stranger to international food think-fests such as Noma chef Rene Redzepi’s MAD symposium, says that the weekend of food and fun is about cooking as much as it is eating, about listening as much as talking, and an exciting group of cooks, artists and speakers from around the globe are on board. On the Saturday, 20 speakers will feature at the free WAW Talks – including chefs Roy Choi (best known for the Kogi Korean taco trucks in Los Angeles), Inaki Aizpitarte (from influential Paris neo-bistro Le Chateaubriand), Bo Songvisava (from acclaimed Bangkok eatery Bo.lan) and Peter Gilmore (chef of Sydney’s Quay). On the Sunday, a WAW Gives lunch fund-raising for charity Helping Hoops will feature 30 chefs including Isaac McHale (The Clove Club, London), David Thompson (Nahm, Bangkok) and Ben Greeno (Momofuku Seiobo, Sydney). Bookings for both events are ticketed, with details to be released shortly on the WAW Gathering website.

Thé time in Sydney

New Darlinghurst restaurant Salon De Thé and its upstairs bar counterpart Bar De Thé must surely take the trophy for most over-the-top hospitality concept in Sydney this year. The menu gives credits for the winter playlist, the artworks, the girls’ uniforms and even the venue’s scents, and the Martini menu includes an $18 kale-infused option or $100 for a Martini with gold leaf. Seasoned restaurateur Maurice Terzini is behind the flamboyant concept, along with a group of creatives calling themselves the Ciroc Collective, and they’ve enlisted chef Paul Wilson (Icebergs) to oversee the French-Vietnamese menu.

Claire Davie writes the blog Melbourne Gastronome. She tweets @melbgastronome and her favourite thing to cook right now is Antonio Carluccio’s Sardinian pasta with globe and Jerusalem artichokes.


    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again