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

Restaurant Australia – Tourism Australia Campaign

September sees the international roll-out of Tourism Australia’s ‘Restaurant Australia’ campaign gather momentum with high profile launch events taking place across the world, including the United Kingdom, Singapore, Korea and Hong Kong.

Australia’s top chefs, freshest produce and finest wines will play starring roles in the launches and the ongoing campaign activity which, once fully rolled out, will target visitors from 17 of Australia key overseas tourism markets.

The UK launch will see Australia House in London transformed into a ‘pop-up’ restaurant where each evening, for six consecutive nights (22 to 27 September), a renowned Australian chef will treat diners to a delicious meal inspired by their own memories of holidaying in Australia.

The six Australian chefs – each representing a different state or territory – are Maggie Beer (representing South Australia), Skye Gyngell (NSW), Luke Rayment (Queensland), Matt Stone (WA), Shannon Bennett (Victoria)and Rachel O’Sullivan (Northern Territory).

The UK event is being organised in partnership with the state and territory tourism offices, Wine Australia and leading Australian food producers. Twenty-nine different premium Australian wines, each available in the UK, have been donated by Wine Australia and will be served during the week.

Restaurant Australia

The Korea launch of Restaurant Australia takes place on September 23 in Seoul with up to 100 VIP guests, trade and media attending an outdoor event at the Australian Ambassador’s residence. Amongst those attending will be Mr Gwang-Ho Choi, the Australian-educated winner of Korea Master Chef.

The Singapore launch (26 September) will focus on Tasmanian seafood and involve Tetsuya Wakuda, an internationally renowned chef with strong culinary connections to Australia, cooking up a ‘Tasmania Seafood Seduction’ meal at his Waku Ghin restaurant at Marina Bay Sands.

One of Tasmania’s most well-known and award-winning tourism operators, Rob Pennicott, will also attend the Singapore launch.

Rob and his family operate a number of award-winning tours showcasing Tasmania, including a sea cruise where guests catch and then eat a delicious seafood feast which is accompanied with gourmet local produce and Tasmanian wines, boutique beers, ciders and juices.

The centrepiece of a week of ‘Restaurant Australia’ activity to support the Hong Kong launch, which took place last week, was an Aussie-inspired ‘long table’ lunch for 100 VIP guests and media prepared by renowned Australian chefs Ben O’Donohue and Eddie Cofie at popular harbour-front restaurant, Alfresco Lane.

Tourism Australia Managing Director, John O’Sullivan, said Australia’s people, produce and place sat at the heart of its ‘Restaurant Australia’ campaign, as a way to demonstrate the country’s world class food and wine experiences to the world.

“Our aim is to demonstrate Australia’s culinary credentials on a global stage, and what better way to do it than harnessing our country’s best chefs, freshest produce and finest wines, all served up in the most iconic of Australian venues overseas,” he said.

Healthy Breakfast Cafes

Healthy CafesWeekend breakfast in Sydney is considered a religion and nowadays Sydney has a plethora of flexible dining options. From green smoothies to gluten-free pancakes, Sydney’s wholefood breakfasts are a classic. Find some of the city’s finest options below to help you prepare for race day:


  • Kitchen by Mike, Rosebury is a carefree, warehouse style café featuring home-style cooking with a focus on sustainability. With no formal menu, the emphasis is on utilising produce that is high in season. The food is served canteen style and also has a take-away counter to accommodate busy diners and those after a quick coffee hit.
  • Henley’s Wholefoods, Bondi Junction is delighting health junkies and fitness fanatics citywide. On the breakfast front, nourishing maca hotcakes created with almond meal and finished with caramalised banana, shredded nuts and coconut yoghurt is the winning option.
  • Bread & Circus Wholefoods Canteen, Alexandria is a foodie precinct that leaves café goers feeling nurtured, well fed and recharged. The menu changes daily but keeps an eye out for the cloud of eggs floating in baked ricotta, the morning jumble of Bircher and granola or breakfast with Gwyneth.
  • O-organics, Surry Hills uses all organic products and offers a number of vegan options. For the egg fan, the one-egg omelet with herbs, chutney and crumbled goats cheese is a winner. Equally excellent for lunch, this place is a hit if you are a late riser.
  • The Grounds of Alexandria has the gluten-free folk covered with its wide range of breakfast options including tasty smashed avocado. This heritage listed warehouse space now boasts an organic garden where the produce is used in the kitchen.
  • KeenWah at Bondi Farmers’ Market have recently opened a stall at the Bondi Farmers’ Market serving tasty offerings such as quinoa-based granola cups; cacao brownies; and ‘Power’ porridge with toppings like fig and almond or rhubarb and yoghurt.
  • Clipper Café, Glebe serves rich food using locally sourced ingredients. Their must-try breakfast options include the Arabian Style Bircher Muesli, with pistachios, poached fruit and yoghurt and their Baked Eggs, served with spinach, feta, chorizo and herb toast.


Every City Should Have a Farm

The City of Sydney’s plans to develop a working farm in the heart of the city have been backed by gardening and agricultural experts and community groups.

The City Farm, located in Sydney Park will provide farmers markets with fresh, locally-produced food, an urban fruit-filled orchard and sustainable educational programs.

Television gardening expert Costa Georgiadis congratulated the City on a fantastic initiative that will transform people’s understanding of local food production.

“This is one of the best developments to happen in Sydney in decades – every city should have a City Farm,” Costa said.

“This farm will be a legacy that will help reconnect people with local and seasonal food. It will become a well-loved place to understand how to grow food, cook it, preserve it and then share it in the heart of a thriving community.  I’m on board this tractor for the long haul.”

Local landscape architect, Belinda Dods, said the City Farm would open up great opportunities for residents of all ages in the city.

City of Sydney Farm

“It’s so important for people to learn about the seasonality of food so this is a really great opportunity for hands-on learning in the heart of the city,” Ms Dods said.

President of Sydney City Farm Community Group Katy Svalbe said there is over 1,500 supporters for the City Farm on their mailing list, and around 2,000 more on social media.

“The Sydney Farm Community Group promotes the establishment of city farms for a green and sustainable future in urban Sydney,” she said.

“We support the establishment of a City Farm in Sydney Park and congratulate City of Sydney on the steps taken so far towards achieving the goal.”

Georgie Pollard is the owner of local café Concrete Coffee and said the City Farm would be a fantastic source for fresh, seasonal organic produce for businesses in the area.

“We buy local for several reasons – local producers are people you can get to know, and out of that relationship you get an understanding of the care that they put into their product,” Ms Pollard said.

“A City Farm will play a vital role in educating the community about the importance of locally grown food as well as supplying fresh fruit and vegies for local café owners like us.”

Brian Jones from the University of Sydney’s faculty of agriculture and environment said a community-oriented City Farm would be a real asset for Sydney Park and a valuable educational resource.

“The primary objective of the City Farm is to teach children and citizens about the challenges, realities and opportunities of food production,” he said.

“The City Farm will be a valuable educational resource to build community appreciation and understanding of the importance of agriculture. We look forward to working with the City Farm in the future.”

Murray Wilton from the Royal Agriculture Society of NSW said they fully support the City Farm which will play a vital role in agricultural education.

“Once children are engaged and focused on agriculture, they’re encouraged to investigate and become more aware of the industry.” Mr Wilton said.

“The Royal Agriculture Society of NSW aligns ourselves with selected organisations that will benefit agricultural education, and we believe the City Farm will do that.”

Lord Mayor Clover Moore said the inner-city farm – allowing city folk the chance to step into country life – would cater for dozens of educational, community and cultural activities.

“We’ve worked closely with the community to develop this vision for a place where city people can engage with local and global ecological challenges in beautiful Sydney Park,” the Lord Mayor said.

“The City Farm has huge social, community and environmental benefits, offering our inner-city residents a taste of life on a farm, a place to forge new friendships, and the opportunity to learn more about how food is produced.

“With more people than ever living in the inner city and choosing to raise families here, the City Farm will be an important place for people to see where their food comes from – as well as the chance to grow their own – and find out more about living sustainably.”

Based at Sydney Park in St Peters, the City Farm will include:

– Gardens and an orchard producing fresh fruit and vegetables annually;

– A weekly organic farmers’ market;

– Composting and waste management programs;

– Regular sustainable lifestyle training and educational classes, and;

– Community volunteering opportunities.

The farm will initially be managed by the City of Sydney before becoming a not-for-profit community enterprise in the medium term.

Marble Bar at the Hilton Sydney- Celebrating the Revival of an Iconic Classic

Now in its 121st year, Marble Bar epitomises the opulent style of the long-forgotten Victorian era. The ornate venue features two vintage oversized mahogany bars, fourteen original Edwardian paintings, and elaborate plaster ceiling and, of course, over 100 tonnes of the world’s finest marble. Staying true to the historic space, the team at Marble Bar has personally curated a classic yet unique overall offering that is sure to please even the most discerning of patrons.

“Marble Bar truly is one of Sydney’s finest and most unique venues. We’re excited about the new direction that the bar is taking and are proud to offer an elegant space that is teamed with excellent service and an enviable food and beverage offering.” – says Hilton Sydney Hotel Manager, Felix Busch

hilton hotel

The impeccably crafted cocktail list pays homage to all of the quintessential favorites of our time. From a perfectly balanced Martini to a refreshing Mint Julep, the recently developed list has everything you would come to expect from this world class venue.

Following suit, the menu has also raised the proverbial bar offering a stylish selection of savory treats. From delicious house marinated olives to mouthwatering mozzarella and parmesan arancini with preserved lemon mayonnaise, the dishes are ideal for sharing.

In keeping with the already solid reputation that Marble Bar has earned as one of Sydney’s premier live music venues, October will see a rotating roster of some of the country’s most talented and sought after bands taking to the stage. For a full line up, head to

Launch of DKNY MYNY Fragrance

DKNY along with Rita Ora, Chrissy Teigen and Hannah Bronfman celebrated the launch of the DKNY MYNY fragrance, which is inspired by the modern urban spirit of New York City.
Thousands of New Yorkers lined up in Madison Square Park to experience the one-of-a-kind, heart-shaped pretzel, inspired by the DKNY MYNY-shaped bottle.
Pretzels were created exclusively by Dominique Ansel,  award-winning chef and Cronut™ creator, and served from a custom NYC-style pretzel cart.
Rita Ora and musician Kilo Kush, created their own “MYNY Heart”, a digital mosaic heart composed of their own NYC centric photos, from the digital platform:


ROra, CTeigen_DKNY MYNY Launch 8.19[3][1]

Photo Credit: Jamie McCarthy/

ROra, CTeigen_DKNY MYNY 8.19_2[3][1]

Photo Credit: Jamie McCarthy/

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Photo Credit: Jamie McCarthy/

Southbank Farmers Market Launch

Miranda Sharp, Director of Melbourne Farmers’ Markets said “We are delighted to be launching our first farmers’ market in the City of Melbourne. Southbank Farmers’ Market is a direct response to the City of Melbourne’s 2012 Food Policy Framework. The market addresses food security, sustainability, healthy eating and access to fresh food for the 15,000 Southbank residents, not to mention a fantastic way to feed your family.

A vast array of produce will be available at the market from eggs, butter, cheese, meat and nuts to fresh seasonal fruit and vegetables, honey, wine, cider, spices, dips, bread and olive oil. The Southbank chapter of Rotary Club will host a breakfast barbeque, using fresh produce from the market.Southbank Farmers Market

Chair of Future Melbourne People City portfolio, Cr Richard Foster, said the City is pleased to be hosting the Southbank Farmers’ Market at Boyd Community Hub, providing access to farm fresh, local produce to those living and working in and around the Southbank area.

“The City of Melbourne is committed to its vision of a healthy and inclusive city,” Cr Foster said. “We are doing this by increasing the range of nutritious and sustainable food to improve people’s health and wellbeing. The Southbank Farmers’ Market will also further enhance the vibrant cultural hub at Boyd with people able to experience the building including the Southbank Library while enjoying the market.”

264285Southbank Farmers’ Market:
8am – 1pm, 1st Saturday of each month
First market: Saturday 2nd August
Boyd Community Hub, 207 City Road, Southbank 3006

Cooking demonstrations by Nic Poelaert of Brooks Restaurant will take place at 9am and 11am. Shoppers will also have the opportunity to win dinner for two at Brooks.

Romantic Food and Wine Getaways in Central NSW

Central NSW Tourism has unearthed some heavenly new and unique places to stay in its food and wine regions, perfect for a romantic, long weekend in the country.Stay in eco-suites on a vineyard in Orange, on the banks of the Lachlan River in Forbes, or in a historic home on a hill in Bathurst. If you’re celebrating with friends, Mudgee’s luxury new rural retreat Horizon is perfect for groups.

Each place offers something very special, with local food and wine an integral part of the stay. It all begins just 2.5 hours’ drive from Sydney in a region that offers a rich cultural heritage and magnificent landscapes along the way.

Central NSW is one of Australia’s biggest food and wine bowls with award-winning producers, wine-makers, restaurants, cafes and farmers markets.

visit central nsw

Orange – Borrodell Vineyard

The place: Tree-changers and a metro influence have led to a boom in cafes and wine bars opening in Orange. Unearth your favourite at the rustic Agrestic Grocer, industrial Factory Espresso or hip Ferment The Orange Wine Centrewhere you can taste over 100 wines in state-of-the-art Enomatics, dine on tapas and hire bikes. Orange is 3.5hrs drive from Sydney.

The accommodation: Stay at Borrodell Vineyard on the slopes of Mt Conobolas in cottages and suites. Settle in with a wine by the fire at the new Cider Suites, Sommerset and Kingston, named after cider apples grown on site.

298 Lake Conobolas Road, Orange Tel: 02 6365 3425

Forbes – Girragirra Retreat

The place:Taste real earthy tucker on the banks of the Lachlan River with freshly caught river fish, fruit picked from the Spring blossoms and local lamb rubbed in river salt and rosemary.Rex flies from Sydney daily to Parkes just 30km away.

The accommodation:Wiradjuri for ‘be well, be happy, be merry’, Girragirra Retreat is tucked away down a country road just 4km from Forbes. The architect designed, luxurious, self-contained two bedroom apartment is perfect for one or two couples with generous living areas overlooking a billabong surrounded by Red River Gums and native grasslands. Pick your food from the food garden, cook in the gourmet kitchen or outside on the BBQ, and retreat to luxury linens and bathrobes. Part of a 50 acre organic farm on the banks of the Lachlan River.

180 Warrul Road, Forbes, Tel: 044 974

Bathurst – Bishops Court Estate

The place: Bathurst’s historic buildings and laneways are being re-born as hip new bars and dining spots, preserving its past as Australia’s oldest inland settlement, 2.5 hours’ drive from Sydney. Sip on cocktails at Webb & Co, a transformed department store, or at The Church Bar & Dining, on notorious Ribbon Gang Lane.

The accommodation: The best address is Bishops Court Estate, a historic luxury boutique hotel set on a hill with beautiful gardens, a gourmet restaurant in the chapel and cooking classes for guests. Wake to the sound of birds and country air in one of seven suites, many with their own Juliet garden.

226 Seymour Street, Bathurst Tel: 02 6332 4447

Mudgee – Horizon

The place: A food and wine lovers’ paradise, Mudgee is a historic town surrounded by a tapestry of around 40 wineries with excellent producers, cafes and restaurants. Dine at the new Zinhouse, Pipeclay Pumphouse or at Alby & Esthers wine bar. Just 3.5hrs drive from Sydney.

The accommodation: Mudgee’s newest deluxe five star self-contained accommodation, Horizon, is a bright spacious rural retreat. Architect designed; there are four bedrooms, a state of the art kitchen and wet-edge swimming pool. It is set on 50 acres with vines, cows and river access.

637 Castlereagh Hwy, Burrundulla Tel: 02 6373

Unearth your Central NSW experience at

Sample Food Festival 2014

Two of Australia’s most celebrated chefs will be guest chefs at this years Sample Food Festival with an unforgettable pre festival lunch in Bangalow’s iconic A&I Hall on Friday 12th September.
The lunch this year is an Italian theme. Darren Simpson is known in the country as one of the finest Italian hatted chefs. He is presenter of The Best in Australia series 1, 2 & 3 and has regular guest appearances on Sunrise, Ready Steady Cook and judging on MKR.

Alex Herbert has spent several years in well-known restaurants and now successfully operates her business Bird Cow Fish out of Sydney. She is a Delicious Magazine produce award judge and an advocate for farmers and growers all over the country.


The pair will team up with local chefs Gavin Hughes, Sarah Swan, Monique Guterres, Victoria Cosford and the Salumi Australia boys. This multi-course feast is designed to tantalise your taste buds and prepare you for Saturday’s day-long celebration of food and local produce.

Only $75 for several courses including wine and Stone and Wood beer. Book now as places are limited:

Sample Food Festival will take place from 8:00am – 4:00pm Saturday 13th September 2014, at the Bangalow Showground. Featuringfood from local fine restaurants, local produce and farmers market stalls, plus entertainment, cooking demonstrations and children’s activities.
Entry is free.

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