Bits & Pieces

October 2009

Curiously enough, there’s not a lot of big news this month, but here are a few little items that may be  of interest.

There will be another grass-fed versus grain-fed beef chew-off at the Riverview Hotel (29 Birchgrove Road Balmain, Ph 9810 11512), this time at a lunch on October 14 at $50 for three courses plus matching wines. It’s a blind tasting, so you make the call.

There will be an oyster and seafood festival at Manta (6 Cowper Wharf Road Woolloomooloo, Ph 9332 3822) on October 17 and 18. This is becoming a fixture of the Sydney oyster-lover’s diary, with oyster farmers from all over sending their best offerings.

They’ve lasted two years (a long time in Sydney) and they’re celebrating. The chef at Emmilou (413 Bourke Street Surry Hills, Ph 9360 6991) is Chris Cranswick-Smith — those who watch food telly might have seen him on Ready, Steady, Cook. More importantly, he has worked in places like Sergi Arola’s La Broche in Madrid, so his tapas have authority. To celebrate the second birthday, they’re offering a tapas degustation (I thought tapas were always a degustation …) at $80 a head or $130 with matched Spanish wines. Feliz cumpleaños, Emmilou.

Meanwhile, over at Homebush, The RAS has awarded its first Sydney Royal Fine Food Show Champion Organic Award to Kailis Organic Extra Virgin Greek Blend, which is, as you’d expect, made from Greek varieties. The Kailis family, now of Western Australia, hail from the island of Kastellorizo (like, it seems, many Greek Australians) and, before discovering organic farming, started the Red Rooster cooked chook chain.

Other winners included Alto Olives, Cobram Estate, Varopodio Estates and Summerland Olive Products.

A new head chef has arrived at Bistro Lilly (Observatory Tower 168 Kent Street, Ph 9252 1116). David Koorey has worked at Morgans, Pello and Two Chefs before coming to Lilly and has recently recovered from a nasty car accident. Welcome back, David.

And, finally, Ravesi’s (118 Campbell Parade Bondi Beach, Ph 9365 4422) is opening its swish new cocktail bar and rejuvenated restaurant on October 7. Check it out.

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