Archive for the ‘Chic Gourmet’ Category

BARILLA DESSERT RECIPE By Martino Eduardo Convertino & Luciano Ippoliti MKR 2016 NSW

Mulino Bianco Baiocchi Biscuit Tiramisù

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Recipe Name: Tiramisù ai Baiocchi del Mulino Bianco





Mulino Bianco Baiocchi Biscuit Tiramisù

250g Mascarpone Cheese

5 Egg Yolks

5 Egg Whites

150g pure Cream

3 Tablespoons Caster Sugar

30 Mulino Bianco Baiocchi Biscuits

50g peeled toasted Hazelnuts

50g Dark Chocolate (to be grated)

50ml Kahlua or Cointreau liquor

1 cup strong Coffee
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Mulino Bianco Baiocchi Biscuit Tiramisù

  1. Make sabayon with the 5 Egg Yolks and the Caster Sugar
  2. Whip the Egg Whites until stiff
  3. Whip the Cream
  4. Incorporate the Mascarpone Cheese to the sabayon, add the whipped Cream and finally the beaten Egg Whites
  5. Combine in a bowl the Kahlua or Cointreau Liquor and the Coffee. Coarsely crumble 24 Baiocchi Biscuits and the toasted Hazelnuts. Fill 6 beautiful transparent glass cups with the Crumbled Mix (base of ½ cm), then with 1 layer of the Mascarpone Cream, insert the whole Baiocchi Biscuit well visible on the glass and previously dunked in the Coffee/Liquor liquid. Add another thin layer of the Crumbled Mix and finish with another layer of Mascarpone Cream
  6. Finally grate the Dark Chocolate and let stand in the refrigerator for a few minutes before serving

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  • This dessert can be made in advance and let cool in refrigerator until ready to serve.
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BARILLA MAIN COURSE RECIPE By Martino Eduardo Convertino & Luciano Ippoliti MKR 2016 NSW

Seafood Barilla Lasagne
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Recipe Name: Lasagne Barilla alla Marinara – Seafood Barilla Lasagne



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Seafood Barilla Lasagne

500g Barilla Lasagna all’Uovo Bolognesi

600g Barilla Basilico Sauce

500g clean Prawns

200g Crabmeat

500g boned Cod Fillet

4-5 Whole Scampi

200g mixed Mussels

100ml Extra Virgin Olive Oil

4 Crushed Garlic Cloves

1 Chopped Sprig of Parsley

250ml Dry White Wine

300ml Liquid Cream

500ml Full Cream Milk

120g Unsalted Butter

120g White Flour

Salt & Black Ground Pepper

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Seafood Barilla Lasagne

  1. Clean the Mussels and let them open on the fire, then strain the cooking water and shell them, leaving some in the shells for the decoration
  2. Heat the Extra Virgin Olive Oil in a large pan, add 2 Garlic Cloves and ¾ of the Chopped Parsley. Fry, then add the Prawns and sauté partially cook them, add the White Wine and let it evaporate. Season with Salt & Black Pepper and put them aside
  1. In a saucepan pour some Extra Virgin Olive Oil, add the remaining 2 Garlic Cloves, the remaining Chopped Parsley, fry them a bit and then add the Basilico Sauce. Season with Salt & Pepper and add the sliced Cod Fillets. Partially cook over a medium heat for about 2 min. add the Crabmeat, add the Liquid Cream. Stir until the sauce becomes a pinkish Salsa Rosa
  2. Make the Béchamel Sauce in another saucepan with the Butter, the Flour and the Full Cream Milk. Season with Salt & Pepper
  3. Blench the Lasagna all’uovo Bolognesi Sheets very al dente in salted water and put them to dry on tea towels
  4. Butter a baking dish and place a layer of Lasagna, a little Béchamel sauce and some fish Salsa Rosa sauce. Continue for 3-4 layers but end with the Salsa Rosa sauce
  5. Cook in hot oven at 180C for about 15 min.
  6. Let rest for few min. before serving
  7. Meanwhile, cut the Scampi in halves, sprinkle them with Extra Virgin Olive Oil, grated Garlic, Parsley, Salt & Pepper and cook them on the hot grill
  8. Portion the Lasagna and serve it hot
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  • Garnish the Seafood Barilla Lasagna with some salsa Rosa sauce, the Scampi, the Mussels and sprinkle with Chopped Parsley.
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BARILLA MENU RECIPES By Martino Eduardo Convertino & Luciano Ippoliti MKR 2016 NSW

Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese served with Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce
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Recipe Name:

Funghi ripieni con Pollo marinato in Pesto alla Genovese Barilla servito con Panzerottino fritto ripieno di Provolone e Sugo alla Ricotta Barilla

SERVES 10 (2 Mushrooms & 1 Panzerotto/ea.)
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Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese

20 Fresh Brown Mushrooms (more or less equal size, about 6cm diameter)

½ Glass of Dry White Wine (to be sprayed on to the Mushrooms)

1 Whole Chicken Breast (diced)

1 Jar of Barilla Pesto alla Genovese

2 Garlic Cloves

50g Extra Virgin Olive Oil

70g Finely Chopped Fresh Parsley

½ Grated Lemon Zest

Salt & Black Ground Pepper
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Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce

400g Barilla White Flour “00”

10g of Fresh Yeast

½ Tablespoon of Extra Virgin Olive oil

½ Tablespoon of Salt

½ Tablespoon of Custer Sugar

1 Glass of warm Full Cream Milk

250g of Chopped Provolone Cheese

1 Jar of Barilla Ricotta Sauce

1,5l Canola Oil (for deep Frying)

1 Sprig of fresh Sage

Salt & Pepper

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Brown Mushrooms stuffed with marinated Chicken in Barilla Pesto alla Genovese

  1. Carefully clean all the Mushroom caps and place them upside down without the stem on a grid ready to be baked. Sprinkle with White Wine and leave them aside
  2. Chop the stems of the Mushrooms and add them to the Chicken Breast previously finely diced. Season with Salt & Pepper. Add the Barilla Pesto alla Genovese and let marinate for 20 min.
  3. Pour the Extra Virgin Olive Oil in a frying pan on medium heat, add 1 Clove of Garlic, lightly crashed but still whole, in order to then be eliminated. When the oil is hot remove the garlic and put in the marinated diced chicken. Cook partially stirring well with a wooden spoon for about 2-3 min.
  4. Let cool down and fill the mushroom caps with a thin layer of the mixture. Sprinkle with few drops of Extra Virgin Olive Oil and bake under the grill for another 10 min. until the mushrooms are cooked. Be careful to drain the cooking liquid of the mushrooms through the grid
  5. Prepare a gremolata with the Finely Chopped Parsley, the other grated Garlic Clove and the Lemon Zest. Place two stuffed mushrooms on the plate together with 1 Panzerotto and sprinkle with the Gremolata before serving
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    Fried Panzerotto with Provolone Cheese and Barilla Ricotta Sauce
  1. Sift the Barilla White Flour “00” on a work surface. Dissolve the Fresh Yeast in warm Full Cream Milk, not boiling. On the flour add the Salt, the Sugar, the Extra Virgin Olive Oil and finally the milk with yeast. Knead until dough is soft, elastic and compact. Add more warm milk if really necessary. Let rest and rise covered with a cling wrap for about 1,5 hours. Work again the dough for a few min. and again store it to rest covered with cling wrap for another hour
  2. Meanwhile, cut the Provolone Cheese into strips and mix them with the Barilla Ricotta Sauce so that it is not too liquid. Prepare 10 balls with the dough and roll them with a rolling pin in 10 regular circles of about 11-12 cm diameter. Place in the center of each circle a tablespoon of Provolone and Ricotta Sauce filling and close the Panzerotto in a shape like a half moon, pressing well along the edge
  3. Put on fire the Canola Oil in a high frying pan or in a deep fryer. When the temperature reaches 170-180C immerse the Sprig of Sage to flavor the oil, and following carefully submerge the panzerotti for a few min. When they are golden remove from the oil, dry them well, season with a touch of Salt & Pepper and serve them hot
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  • This dish must be served hot to taste the Provolone Cheese inside the Panzerotto melted with the Ricotta Sauce.
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Noma Australia

Noma Australia | Guest contributor Raymond Capaldi

Last night we ate at Noma. The night exceeded all expectations with Rene serving us every course, plus the waiting staff who were relaxed without the stiffness and snobbery that goes with some Michelin restaurants.

The food was simple but technical and well thought out brilliance. Again before we came,  the reviews were mixed. Rene has taken Noma to Japan and Sydney and he could have used the same dishes as Noma Copenhagen, instead he has written two different menus, which have some similarities. That alone is a huge task for a leader in the industry. What he has achieved here is beyond brilliant,  just in that alone.


Noma Australia

Picture: Raymond Capaldi

People have asked for my opinion, here it’s is;

Coming to a different country brings so many challenges and takes time for the highly skilled chefs to adapt. The thing that nailed it for me was the background of the dishes such as taking the starch out of the peanut and making a magnum style ice cream with no dairy and eggs. Presented simply but perfectly. What went into each dish with the new cooking techniques the research and the new methods is what I judged it on.

Seems some people have gone there with a mindset to find something and set the tone for the experience before they sit down. Everyone needs to understand the preparation and the execution. Outstanding.

When you are a leader everyone stands behind you and you take the bullets while the followers hide behind you.

I laugh at the press saying no Australian chefs are using certain products, when we have been for years but it was up until now, not easy to find.

I have been very lucky to have eaten at Noma in Copenhagen and ate the whole Noma experience nearly 25 dishes, again a fantastic education on new ideas and tastes. Michelin states the reason Noma doesn’t hold 3 stars is because some of Noma dishes are all over the place.. That is just a laughable statement.

Rene doesn’t live on his old dishes but strives for new techniques and methods which should be respected for the understanding and the research behind the dish. In most Michelin star restaurants the menus are the same for years and never change.

Rene is a great friend, humble, honest and having known him before the fame, he still remains grounded. This review is not based on my friendship but the understanding of the whole story.
Saying that, I congratulate him on this extraordinary experience .

Pepe Saya’s Last Supper Easter Pop-Up

Pepe Saya butters up with the Last Supper in 2016

Australia’s leading cultured-butter producer, Pepe Saya is bringing an abundance of all things dairy to Sydney siders with the first ever-dedicated butter store at Alexandria’s French bistro, Bitton for Easter 2016. Pepe Saya’s Last Supper will be a four-week Easter activation, running from 23 February through to 24 March, the actual date of the biblical ‘Last Supper’.


Open seven days a week, the store will be designed by well-known Sydney stylists, Jan Frosh and Lucy Tweed and will feature a selection of exclusive Pepe Saya products such as seaweed butter and smoked butter, as well as signature products including Pepe’s creme fraiche, mascarpone, buttermilk, ghee, salted and unsalted Butter, butter keepers and Pepe Saya butter knives.

Other artisanal products available for sale will include Zokoko chocolate bars by chocolatier Michelle Morgan, South Australia’s Olsson’s Salts, Single Origin loaves and specially made hot cross buns from Brasserie Bread, golden trout caviar and salmon roe caviar from Yarra Valley Caviar, Bitton gourmet jams and sauces, Egganic eggs, Country Valley Dairy milk and yoghurts and a selection of delicious desserts by Dessertmakers Dairy Desserts.

Chef, David Bitton has been creating dishes using Pepe Saya’s products since Pepe launched and throughout the month-long pop up, David will host a special three-course dinner every Tuesday, combining his French training and background, and showcasing Pepe’s products.

In addition to the dinners, Bitton Café will create a special daily menu including an omelette with smoked trout, baby spinach and Pepe Saya crème fraiche; Pepe Saya buttermilk pancakes with Bitton citrus honey and fresh seasonal fruit; and Brasserie Bread hot cross buns with Pepe Saya butter, mascarpone and Bitton strawberry and vanilla jam.

Pepe Saya’s Last Supper will be located at 36-37a Copeland St, Alexandria NSW 2015

Open seven days a week, Wednesday to Monday, 8am to 4pm and Tuesday, 8am to 9pm

All dinner bookings to be made through Bitton on (02) 9519 5111 or

Pepe Saya Dinners at Bitton

Tuesday evening 1st March, 8th March, 15th March, 22nd March

Bookings between 5pm and 8pm

First Taste of William Downie 2015 at Exclusive Pei Modern Wine Dinner

logo_200x200Pei Modern‘s next Paddock to Plate dinner (Thursday 25 February) presents the rare opportunity for winelovers to preview the exclusive William Downie 2015 vintage, months before its official release.

Hosting the dinner alongside Executive Chef Mark Best, winemaker William (Bill) Downie will treat guests to his limited series of pinot noirs in his first ever William Downie winemaker’s dinner outside of Victoria.


The exclusive wines are produced with a natural, non-interventionist approach and on a small scale, with just three wines in the 2015 vintage and only 500 dozen bottles of each.

Bill will share his wines, along with his passion for farming and sustainable living, matched to a six-course menu by Mark Best.

“A red wine lover’s dream come true, this Paddock to Plate dinner offers the extraordinary chance to be the first to taste Bill’s unique William Downie 2015 vintage,” Mark said.

“It’s also a wonderful opportunity to hear Bill’s fascinating methods, experiences and stories firsthand. He is an incredibly purist and down-to-earth winemaker who I respect very much.”

Mark and Bill will be joined by Pei Modern Head Chef, Joachim Borenius (formerly Marque, The Fat Duck and Per Se) to deliver an unforgettable evening.

Seats to the second dinner in Pei Modern’s Paddock to Plate series are strictly limited, priced at $150 per person. Bookings are essential via +61 2 9250 3160, or

Pei Modern is located in Sydney at 199 George Street within Four Seasons Hotel Sydney, by Circular Quay and the Rocks precinct.


Kingfish sashimi with witlof kimchi and Corella pears

2009 William Downie King Valley Petit Manseng
Panzanella buffalo mozzarella and beetroot oil

2015 William Downie Yarra Valley
Steamed Murray cod, pink onions and caper water

2015 William Downie Mornington Peninsula
Eggplant tartare, egg jam and saltbush lamb jerky

2015 William Downie Gippsland
Duck confit with charred cherries and duck fat potatoes

Chocolate tart with orange curd and sherbet
About Pei Modern
Pei Modern by renowned Australian chef Mark Best delivers bistro-style dining with a menu celebrating fresh, local seasonal produce and exploring unconventional food pairings. The restaurant combines the theater of its wood-fire oven and open kitchen with Head Chef Joachim Borenius at the helm, with knowledgeable, friendly service and a prime city location, within five-star Four Seasons Hotel Sydney.
Instagram: @peimodernsyd
Twitter: @peimodern


A slice of new wave pizza has opened at The Star and godfather of Italian cuisine Stefano Manfredi is at the helm. Pizzaperta – translated as “we are open for pizza”- is an innovative project showcasing the emerging trends of the humble Italian street food.

Manfredi’s appetite to remain at the forefront of modern Italian cuisine has driven this passion project. True to his title, Manfredi is introducing a new type of pizza to Australia, the way he introduced modern Italian cuisine to Sydney over 30 years ago. Manfredi has asked one of Italy’s best young pizzaioli, Antonio Pappalardo, the owner of La Cascina dei Sapori in Brescia Italy, to come and help train the pizza staff in working with these new flours and their particular fermentation properties.

Stefano Manfredi says, “We have played with these special stone-milled flours with particular focus on their fermentation and hydration as well as non-traditional toppings to raise the level of pizza in Australia.”


Pizzaperta’s dough is made from unrefined stoneground Molino Quaglia ‘Petra’ flours imported from Italy. The dough is matured and then leavened naturally for a minimum of 24 hours using a classic biga method, resulting in a more easily digested dough. Pizzaperta is also experimenting with sprouted grains, such as germinated chickpeas and buckwheat, adding them to the dough to enhance the flavour and texture of the pizza base.

“Our work is to achieve one goal – to make pizza with the flavour of the grain, a texture that’s soft and airy, easily digested and a balance of flavours from the quality of our ingredients,” said Manfredi.

The menu will change seasonally and topping ingredients will be sourced locally from the best fresh produce suppliers. Each pizza is designed with simple flavours to complement the handcrafted pizza base, cooked to perfection in the Stefano Ferrara M130 wood-burning oven direct from Naples. All menu items, including sides, salads and desserts will be served in custom-made, biodegradable Pizzaperta takeaway boxes and bags offering the casual and communal values of Italian street food.


Traditional and Classic Italian flavours of Marinara and Margherita will no doubt be clear favourites, as will be the Buffalo Mozzarella & Prosciutto di Parma and Calzone Napoli. Seasonal and new wave pizza flavours include Prawn, Zucchini & Mint, Buffalo Ricotta & Fennel Sausage and Lamb Belly with Mediterranean herbs. The taller and crunchier Roman ‘Teglia’ style pizza is also available, favoured because of its focaccia-like appearance. Salads, local and imported salumi and desserts will also feature on the menu.

The open-air piazza-style Pizzaperta is the fusion of a traditional pizzeria and the quality and experience that Manfredi and business partner Julie Manfredi-Hughes bring to all their restaurants. Flagship Italian fine-dining restaurant Osteria Balla at The Star, and world-class seaside restaurant retreat Manfredi at Bells, embody Manfredi’s values of simplicity and freshness featuring seasonal dishes inspired by the garden-grown produce.

Pizzaperta’s pizzaiolo and Head Chef Gianluca Donzelli is at the helm and at the oven. Naples-born, he will share his hometown traditions and expertise acquired at two-Michelin-star Restaurant Don Alfonso near Sorrento. Donzelli is the official ambassador for Neapolitan Pizza in Australia and recently placed fourth at the International Pizza Competition in Naples.

Our host is the wonderful Natalia Onor. If you have dined upstairs at Osteria Balla, Natalia will probably have greeted you with the sort of style and passion that comes from a love of what they do. She will oversee and manage Pizzaperta to make sure all is as it should be.

Located at street level of the Pirrima Road entrance of The Star, Pizzaperta is the perfect location for casual dining over lunch or dinner overlooking Pyrmont wharf.

The Star Sydney
Ground Floor, 80 Pirrama Road Pyrmont
Opening hours:  Tuesday – Saturday 11:30am to 10pm, Sunday 11:30am-5pm
Contact: (02) 9777 9000
W:    F: @Pizzaperta    I: @PizzapertaManfredi

Visit The Star Sydney During Good Food Month

The Star Sydney is an official event partner of Australia’s largest food festival, The Sydney Morning Herald Good Food Month, which kicked off this week, showcasing the best dining experiences Sydney has to offer.

To celebrate the month-long dining extravaganza which is happening throughout October, The Star’s signature dining and casual food outlets have created a series of mouth-watering food and beverage events.

The Star’s world-renowned chefs – momofuku’s David Chang, Balla’s Stefano Manfredi, Sokyo’s Chase Kojima, BLACK by ezard’s Teage Ezard and Fat Noodle’s Luke Nguyen are set to deliver world-class taste sensations conveniently housed under the one roof.

Andy North, General Manager of Food & Beverage, The Star said: “Good Food Month will highlight the incredible creativity, quality and innovation of each of The Star’s signature restaurants as they deliver a mix of foodie favourites such as Let’s Do Lunch and Hats Off Dinners along with exciting one-off events including Asia Town, a street food festival with special guest David Thompson and Chase Kojima’s Instant Expert master class.”

“We’re thrilled to be part of the festival again and offer food aficionados and families alike a variety of fun and unique dining experiences across our outstanding venues. The program is jam-packed and there is truly something for everyone to discover.”

A highlight on the Good Food Month calendar is Asia Town, a street food festival with special guest, David Thompson of namh restaurant in Thailand. This one-off, collaborative outdoor festival will be held on Sunday, 19 October from 12pm to 8pm at The Star’s rooftop bar, Sky Terrace, which will be transformed into a bustling street food marketplace, with one of the most spectacular views of the Sydney city skyline.

Thai cuisine expert David Thompson will take Sydney’s foodies taste buds on an Asian adventure with a series of live demonstrations, alongside Sokyo’s Chase Kojima and the team from The Century. Tickets are available for $125 per person, including all tastings, drinks and food demonstration sessions.

the star sydney

Other standout events include:

Hats Off Dinners
Italian lovers and history enthusiasts can enjoy the flavours of ancient times with a decadent four-course dinner presented by Balla. Each dish will represent a period of Roman, Greek, Phoenician and Etruscan history and each course will be accompanied by an equally historical wine variety. There won’t be a tomato in sight at this pre ‘Columbian Exchange’ feast as Balla takes guests back in time for one night only. The Food of Ancient Italy Dinner will be held on Tuesday 21 October from 6:30pm from $95.00 per person. Bookings essential.

Crossing the Atlantic to NYC, Momofuku Seiōbo will be taking a step back in time to bring diners the best of the critically acclaimed Momofuk ssäm bar 2007 especially for Good Food Month. Sample items from the infamous menu include David Chang’s pork belly and hoisin steamed bubs and marinated hanger steak ssäm. The à la cart menu will be available 13-18 October and each guest will receive a Tanqueray gind and tonic upon arrival. No bookings required.

Instant Expert – sushi making with Chase Kojima, Executive Chef of Sokyo
Sushi devotees can take a walk with Sokyo Executive Chef Chase Kojima to the Sydney Fish Markets where he will teach guests how to select the perfect fish, then head back to Sokyo to experience a traditional Omaskase sushi demonstration in his sushi master class. Chase will draw on his traditional Japanese training to present an outstanding menu with a modern twist. Sunday 12 and 26 October from 12pm to 3pm, from $200.00 per person. Bookings essential.

Let’s Do Lunch
Throughout October Balla, BLACK by ezard and Sokyo will each offer diners premium quality, set lunch menus with a matched drink for just $38.00 as part of Good Food Month’s annual favourite, Let’s Do Lunch.

Stefano Manfredi and Head Chef Gabriele Taddeucci’s of Balla have crafted a brilliant two course meal, serving diners a little piece of Italy with Sydney’s best view.

Over at Sokyo, Chase Kojima and his team have designed a simple and traditional one-course Bento box lunch including sushi, salad, skewer, rice and miso for those looking for their lunchtime Japanese fix.

BLACK by ezard’s Teage Ezard and Executive Chef Jed Gerrard will also offer diners a taste of BLACK’s exceptional trademark contemporary menu and grill with a delicious one-course lunch offering of organic corn-fed chicken, black garlic and quinoa risotto. Available at selected dates in October, bookings essential.

Bar Hop
The Star’s skilled mixologists will shake it up in style for Good Food Month offering guests exquisite Tanqueray gin-inspired cocktails and a matched bar snack for just $20.00 at Sokyo Lounge, BLACK bar and Cherry who will each offer an outstanding, unique cocktail to be sipped and savoured throughout October. No bookings required.

Let’s Do Dessert
Those who like a late night sweet treat can experience a unique, mouth-watering dessert plus a glass of premium dessert wine while enjoying the seeping harbour views from Teage Ezard’s contemporary and stylish, BLACK bar. Available from Tuesday to Friday throughout October, from 9pm. No bookings required.

Good Dinner Under $30
Good Food Month will see Luke Nguyen and the team at Fat Noodle put a fresh twist on traditional Asian recipes and ingredients offering guests a crafted, two-course menu including a select range of entrée, mains and Jasmine tea for only $30 throughout October. No bookings required.

To experience Sydney’s premium entertaining destination throughout October, book your Good Food Day out at The Star at, or call 1800 700 700.

The Star is Sydney’s premium entertainment destination. The Star offers award-winning chefs and restaurants, luxury hotel accommodation and serviced apartments, a 16-room day spa, an international designer retail collection as well a world-class casino and international nightclub Marquee. The $100 million Star Event Centre is a state-of-the art multi-use venue and has hosted more than 200 events since opening in January 2013, including The ACCTA Awards, The ARIA Awards, The Premiere of World War Z, charity events for the Starlight Foundation and Thomas Kelly Foundation and international talent such as Ricky Martin, Seal, Garbage, One Republic, Olly Murs, Jessica Mauboy and Alicia Keys.

For more information or enquiries, visit or call 1800 700 700

The Last Jar inaugural Sausage & Cider Taste Festival

Celebrating the arrival of cider season, The Last Jar in partnership with Magners Irish Cider, Mountain Goat, Harcourt and St Ronan’s Ciders are hosting their inaugural Sausage & Cider Taste Festival.

From 1-6pm, The Last Jar Pub and Rooftop Garden will be transformed into an Irish street fair showcasing ciders from each of the cider houses matched with a selection of homemade sausages by The Last Jar’s Head Chef, Tim Sweeney.

The perfect condiment to spring sunshine, Sweeney’s selection of homemade sausages (served on house-baked potato bread) will be matched with the zesty ales, and smoldering tunes from Anne of The Wolves for an afternoon of entertainment.

View sausage making demonstrations from Sausages Made Simple’s Sara Grazia, watch the action of the Caulfield Cup unfold in the private function space or simply enjoy the sausage fest with a sausage and cider in the beer garden.

Entry is free, guests of all ages welcome. Sausages and cider will be available for purchase from 1-6pm at the Last Jar’s CBD location of 616 Elizabeth St, Melbourne.

the last jar

The Last Jar:

Located at 616 Elizabeth St, Melbourne; The Last Jar is an authentic Irish Pub and restaurant in Melbourne CBD.

Owned and operated by Siobhan Dooley and head Chef Tim Sweeney, The Last Jar is everything you won’t see in a run of the mill Irish-Pub franchise full of Gaelic clichés.

Tim Sweeney’s draws inspiration and techniques from his time under Michelin star chef Gordon Ramsay and Rick Stein’s to create a feast of traditional Irish fare. All the produce used in-house is fresh, locally sourced and the majority of the items on the menu – from the hand-churned butter to the dark soda bread, are handmade in-house daily.

Harcourt Perry & Cider Makers:

The team at Harcourt is made up of a group of apple and pear lovers local to the area, in regional Victoria. Hailing from The Little Red Apple, Henry of Harcourt and Bress apple farms, the trio has banded together to shout their love of cider from the rooftops (or orchards!).

Magners Irish Cider:

Magners Original Irish Cider is crafted in Ireland using the fresh juice from 17 varieties of apple. Honouring William Magner’s Original recipe perfected since 1935, Magners is patiently vat matured to create the unique, refreshing taste of the world’s top selling Irish Cider. Magners is The No.1 Irish Cider Brand globally, exported to over 40 markets.

St Ronan’s Ciders:

Located in Badger Creek, Victoria, St Ronan’s craft unique Australian Ciders from apples and pears grown in the Yarra Valley. St Ronan’s Signature cider styles include Methode Traditionelle Apple, Methode Traditionelle Pear & St Ronan’s ‘on tap’ Draught keg.

Two Step by Mountain Goat:

Two Step cider, is produced by local Melbourne brewery, Mountain Goat. A blend of Gala, Granny, Jazz, Jonathan and Golden Delicious apples are pressed and fermented to produce the snappy mid-dry apple cider.

Pei Modern Sydney

Today, Melbourne’s best new restaurant for 2012 comes “home”. Welcome to Pei Modern at Four Seasons Hotel Sydney.

The kitchen is headed up by Matt Germanchis, who has worked alongside Best at Pei Modern in Melbourne since it opened in 2012, he is joined by restaurant manager Tara Sullivan and award-winning sommelier Annette Lacey. The new menu includes;

•Wood fired tiger prawns with slow cooked pineapple and sorrel

•Bar Cod, old fashioned celery, currants and verjuice

•Kurobuta pork cutlet with fermented blueberries

•Anchovy parmesan shortbread

•Surf clams with smoked butter and fermented corn

Seating up to 190 people, Pei Modern is the perfect backdrop for all casual and corporate dining experiences.

For further information, restaurant enquiries and bookings, please visit

Pei Modern

Opening Hours


Monday-Friday: 12-2:30pm


Monday-Saturday: 5:30pm until late

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