Rusk restaurant and bar located at 764 Glenhuntly Road, Caulfield South has recently completed a contemporary re-design which raises the benchmark for neighbouring restaurants in the Glen Eira precinct.

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.

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”. Continuing on he commented “The food philosophy at Rusk is to use the best quality ingredients and to respect their heritage and origin. The food is fresh, not overworked and cooked with care”.

The menu offers fascinating taste sensations including Biltong & Wors - a traditional South African dried beef and sausage, Char grilled L.M. prawns with garlic, chilli, lemon, tomato herb relish and Portuguese braised rice, Calamari with smoked tomato mayonnaise. Main courses include pan fried Masala spiced Blue Eye Fillet, Cape Malay cauliflower and spinach curry with coconut rice and Lance’s dried fruit chutney, skewered lamb rump sosatie with sweet and sour curry dressing and atchar pickles.

The Chargrill is strongly recommended at Rusk, Rosen selects and ages prime beef and serves it with a range of house made sauces from the classic Red Wine or Blue Cheese to the erroneously named Monkeygland Sauce, as it says on the menu – monkey free!!, a chunky South African BBQ Sauce.

Desserts range from Valronah soft-centered chocolate soufflé with pistachio ice cream to Halva ice cream sundae with Turkish delight, pistachio, rose syrup and fairy floss.

The wine list offers a selection of Australian and International wines which complement the menu. The restaurant seats up to 70 guests while the private function room can accommodate 40. Outside seating is available for up to 10 guests.

Rusk has recently won best shop in Glen Eira and has definitely added some sophistication, style and spice to the precinct.

The doors at the Corn Exchange Restaurant at Four Points by Sheraton Darling Harbour have closed for the first time in more than 16 years, paving the way for a state-of-the-art renovation.

The renovation is scheduled for completion by May 10, just in time for Mother’s Day.

As one of Sydney’s best seafood buffets, the Corn Exchange has been serving market fresh seafood daily since the opening of Four Points by Sheraton Darling Harbour.

Food and beverage manager Jim Owen said: “We are all very excited. The contemporary design and style of our new buffet will allow us to enhance our award-winning seafood buffet. I believe this is just the beginning of even greater things for the Corn Exchange Restaurant.”

For the period of time renovations are taking place the hotel’s Grand Ballroom will host Breakfast, Lunch and Dinner for hotel guests and visitors.

During the transition to this new beginning, Four Points by Sheraton will be offering lunch at $30 and dinner at $40 every day until Friday, May 9. Guests will enjoy fresh prawns, oysters, bugs, sushi platters, hot dishes, salads, anti pesto and an amazing desert buffet.

Reservations can be made by calling (02) 9290 4816. To receive the special offer, guests should mention “Autumn”.

Terms and Conditions: Reservations are essential. Rates are valid Monday to Sunday until 9th May 2008. Subject to availability. Starwood Privilege not valid. Not to be used in conjunction with any other offer or promotion.

For the first time an authentic Thai Floating Market will be brought to the UK by the Thai Tourist Board to create a spectacular feature at the 2008 Hampton Court Palace Flower Show (8-13 July 2008). Fifteen boats, filled with an array of Thai goods, including spices, hats, herbs and silks, will be paddled around the long-water to give visitors a true taste of Bangkok’s waterways.

The Thai Tourist Board will recreate a typical market, bringing the authentic Thai boats and an atmospheric Thai house façade over from Thailand. The waterborne vendors will also sell a range of Thai produce, from docked boats, whilst along the bank there will be traditional Thai music and activities, including vegetable community.

Robert Sweet, organiser of the Hampton Court Palace Flower Show, RHS, said: “We have never done anything like this at the show before and it promises to be an exceptional, far eastern feature, brimming with ambiance, colour and a bustling atmosphere.

“We’re looking forward to pushing the boat out with the Thai Tourist Board to create a true representation of Bangkok’s floating market with the backdrop of Hampton Court Palace, which is an interesting spectacle in itself.”

For tickets to the Hampton Court Palace Flower Show, call the ticket hotline on 0870 842 2234 (public line) or 0870 906 3790 (RHS Members). Tickets range from £13.50 to £31 with children aged 5-15 years £5 and under-5’s going free. The show runs from the 8-13 July 2008.

The Inaugural Grand Jersey Festival Of Food 27th To 29th June

2008 is yet another year jam-packed full of exceptional world-class cultural events in NewcastleGateshead. The month of May alone is a feast for all the senses with food, music, dance and sport to choose from.

EAT! NewcastleGateshead Food Festival (3-22 May) will turn the city into a food lover’s paradise. Take your pick from a menu of more than 30 events and activities showcasing the best of the region’s food produce and culinary delights from its retailers, restaurants and hotels. Highlights include unique gourmet experiences, from dining in the dark to a guerrilla restaurant in a top secret location. Make your reservation now.

A taste of EAT!: The first weekend (3-4 May) promises to be a glorious, colourful fish-themed weekend for all the family with the skies above NewcastleGateshead filled with fish (including thousands of fish shaped windsocks made by local schoolchildren) and a lively outdoor producers’ market selling everything from the finest fish and seafood to fishing equipment. Plus a one off fleet of fishing boats will sail up the Tyne from Amble and North Shields (2pm, 3 May) to a great fanfare and blasting of foghorns, bringing the catch of the day direct to NewcastleGateshead Quaysides. Head chefs from top local restaurants will collect the super fresh fish and dash back to their kitchens to cook for the evening’s special suppers.

Now firmly established as one of the key events in the national music calendar, Evolution (23-26 May) is back bigger and better than ever this year. Forget your wellies and tent, this is a unique four-day urban festival on the banks of the Tyne culminating on Bank Holiday Monday (26 May) with an amazing line-up across two outdoor stages. See The Streets, Kate Nash, Reverend and the Makers and recent UK no.1, Duffy – to name a few – against the dramatic backdrop of NewcastleGateshead Quaysides.

A toe-tappingly good festival, DancING the World 08 (2-24 May) celebrates dance and movement from around the globe. Home-grown and international artists will perform at venues around the region and exciting new commissions will include a very special work of dance theatre from balletLORENT, which promises to be not only a highlight of this festival but also of the dance year. MaEternal, features a cast of pregnant women and with company founder and choreographer Liv Lorent herself pregnant there’s an added dimension to a piece which is set to break new ground.

In a city with a growing reputation for its cultural clout, it’s only right that a late night crawl should be around its museums and galleries rather than its pubs. For one night only NewcastleGateshead’s cultural venues will stay open into the night for The Late Shows (17 May). A free culture crawl with events and entertainment ranging from live music to interactive art installations, there’s no excuse not to visit them all with a free bus service between venues throughout the evening.

British cheese and English wine are perfect partners to kick start Summer
The clocks have changed to signify the start of summer and the celebratory outdoor season, the age old dilemma of which wine to pair with which cheese has been answered as the British Cheese Board and English Wine Producers join forces to match the perfect partners.

Britain produces over 700 varieties of cheese and there are now well over 300 vineyards in England. As we continue to demand locally sourced produce, it is the ideal time to discover the best that our country has to offer.

“Our wines and cheeses are easily rivalling those made in other countries” says Nigel White, Secretary of the British Cheese Board. “Regional British cheeses are growing in popularity and winning awards for their quality and excellence.”

Not only do wines and cheeses from the same area tend to enhance one another because they have been formed from the same soils and endured the same weathers, but buying British will cut down on food miles.

Julia Trustram Eve of the English Wine Producers says: “Breaking with traditional recommendations we would suggest that not all cheeses go well with red wine, although English reds do go particularly well with a vintage or farmhouse cheddar. Perhaps surprisingly, some of our deliciously aromatic dry and medium white wines genuinely complement many cheeses. As a rule of thumb we would suggest that the whiter the cheese the better it goes with white wines.”

Enjoy a dry white wine such as Three Choirs Parson’s Leap with a farmhouse Red Leicester or a regional pairing such as Camel Valley ‘Cornwall’ Brut with Cornish Yarg. If you like a touch of oak in your white wine then perhaps try a glass of Denbies Coopers Brook with a mature cheddar such as Davidstow. Or if you are looking for some more unusual pairings then a glass of sparkling Chapel Down Century Extra Dry NV perfectly complements Blacksticks Blue or a creamy Shropshire Blue.

British cheese has also been gaining a huge number of supporters including Raymond Blanc, the master of French cuisine. Raymond told the British Cheese Board that: “The UK cheese industry represents the greatest agricultural victory in Britain and many British regional cheeses are of an exceptional standard and a triumph for Britain.”

This year’s Hampshire Food Festival has been extended from its original two-week format to run for the whole month of July 2008. The Festival celebrates Hampshire’s finest food and drink, and this year, features 120 different events.

Many of the events take place in and around Winchester and include chocolate and jam-making master-classes, a beekeeping experience, a cookery survival course for young adults, hog roast and farm tour of Sparsholt College (Hampshire’s leading Agricultural College) and heritage events.

Hampshire Food Festival visitors can also win a luxury two-night break at Lainston House Hotel near Winchester, which is renowned for its use of local produce. Lainston’s Executive Chef Andy MacKenzie was awarded Hampshire Chef of the Year at last year’s Hampshire Life Food & Drinks Awards dinner, which is held at the same time as the Festival.
Chef Gordon Ramsay has given his support to this year’s Hampshire Food Festival in July by writing the foreword to the Festival programme. Gordon says: “Hampshire appeals to me so much that I bought a home here last year. I’ve met with local farmers and producers who are so passionate in their work and the food they produce. Do make sure that you take part in The Hampshire Food Festival this year. With so much going on, it is a fascinating insight into the range of wonderful food produced, grown and reared across the county”.

Key Hampshire Food Festival events in the Winchester area:

• Hotel du Vin VIP and press Festival opening event – 1st July
• Jam-Making Masterclass – 5th July
• Cook Academy Knife Skills Workshop – 5th July
• Story of our Daily Bread exhibition and flour milling demos – 2nd-6th July
• Cheese tastings at the Hampshire Delicatessen – 5th July
• Magical Watercress Tour – 8th July
• Orchard Walk and Juice Tasting – 8th July
• Winchester Hampshire Farmers’ Markets - 13th & 27th July (the largest in the UK)
• Summer Jazz Garden Party at Lainston House Hotel – 13th July
• Beekeeping Experience – 16th July
• Hog Roast Lunch & Tour of Sparsholt College Farm – 19th July
• Cook Academy Vegetarian Cookery Course – 19th July

Grant Hawthorne, head chef at The Plough Wavendon, recently a finalist in two categories of Restaurant Magazine’s UK Best Dishes 2007, was yesterday elected to the position of Master Craftsman by the Craft Guild of Chefs at their annual general meeting and lunch, held in London.

The award – only a select handful of industry people receive this recognition – was bestowed for his services to the Guild and as an Ambassador for the Craft Guild of Chefs.

Jonathan Todd, owner of The Plough Wavendon commented: ‘We are extremely proud of Grant’s latest award. It is a testament to the commitment and ideals he displays in both the restaurant and in his ongoing charitable works for the local schools and county charity fund raising projects’
‘He is passionate about the food and service we deliver’ he comments further ‘His support for local businesses, and in turn the local economy allows him to further enhance his position as one of the region’s leading chefs: Something that I, as a successful Milton Keynes businessman, fully appreciate and support’.

Grant commented: ‘It’s been my ambition to achieve Master Chef along with a Michelin star. At The Plough Wavendon I have been given an opportunity to do both and I’m extremely grateful for the support of Jon in helping me to achieve this.’
He comments further: ‘Our award-winning, fine dining restaurant in Milton Keynes is where my passion and demonstration of the art and craft of cooking is to be found. I’m humbled by the Guild’s recognition and respectful of the honour that goes with it’.

Grant recently launched his 9-course Degustation menu, with the added option of having a flight of wines to match each course. He comments:
‘The Plough’s complimentary luxury transport; 300 bin wine list and some of the UK’s Best Dishes are to be found a mere 7miles from Central Milton Keynes. The tasting menu simply adds to our fine dining experience.’

The Plough Wavendon is open daily from noon, and its menu includes an affordable business set lunch along with a pre-theatre dinner served between 5.30pm and 7.00pm.

Sydney Wine Room makes an impression on Sydney’s social circuit set. Sydney’s newest and freshest venue ‘Sydney Wine Room @ Kells’ celebrated its joint launch on Thursday April 10 with Kells Catering, attracting over two hundred of Sydney's social set, media and harshest critics; only nights after the venue hosted the Olivia Newton-John/Adam Sutton walk to Beijing fundraiser which raised over $30,000 for charity.

Guest's were greeted with flutes filled with Billecart Champagne and impressive vintage wines poured by each of the winemakers from around Australia and New Zealand, adding to the flavour and personalised service which Sydney Wine Room and Kells Catering are soon to be renown for. Trays of delectable canapés flowed on the evening including the now infamous Wagyu beef Bollywood burgers; chilled rockmelon shots topped with baby breadsticks wrapped with Jamón ibérico and Parmigiano-Reggiano. To end the festivities guests were served mini chocolate crackles dusted with a glittered disco sugar and bite sized cones filled with gelato.

The super stylish Sydney Wine Room is to be the hub of degustation dinners hosted by both International and Australian wine makers in an intimate private dining room setting. The Sydney Wine Room also offers an eclectic bar menu and an extensive cocktail list of classics designed with a modern twist.

With classically trained international chefs, Kells Catering’s point of difference as a business is its ability to interpret a client’s needs. From the perfect poached chicken sandwich to a French inspired dégustation dinner with matching wines; A picnic box for the races or a BBQ in the back garden, you can rest assure that this is a venue that truly knows how to cater for all… And cater it does.

You don’t have to host that exuberant affair to experience what Kells has to offer as they are now delivering late night executives in CBD offices fast, lite and healthy restaurant quality dinners.

The flirty ambience amongst revealers was only encouraged by the great food, stunning renovations and the obvious presence of owner Mr. Grant Kells.

Jean-Christophe Ansanay-Alex Closes Deal On Famous South Kensington Site. Two Michelin-starred Lyons chef Jean-Christophe Ansanay-Alex has signed a lease on premises in South Kensington and plans to open a small fine dining restaurant in early summer. The distinctive Edwardian building, formerly Lundum’s and prior to that Frances Atkins’ restaurant Shaw’s and the famous bistro Chanterelle, is a local landmark and was originally built as a library.

Although new to the UK restaurant scene, Ansanay-Alex is well known in France and to the large French community in South Kensington. A former private chef to Christina Onassis, his restaurant l’Auberge de l’Ile is located in a 17th Century monastery on l’Ile Barbe, which was declared an Independent and Sovereign state in 1977.

Ansanay-Alex’s business partners for the London venture are Jean-Michel Aulas founder & chairman of CEGID, a leading software company and also president of the Olympique Lyonnais, France’s leading premier league football club, and City trader Marc Grosjean.

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