Chef David Tinker of Batemans Bay's Sandbar Restaurant has been delighting summer visitors with his incredible culinary skills reiterating why he remains the only One Hat chef in the region being awarded a Chefs Hat rating via the prestigious annual Australian Good Food and Travel Guide’s Restaurant Awards.
The restaurant, with its panoramic views over the Clyde River, remains an intimate restaurant with a stylish interior with an eye to detail and service that has delectab
Chef David Tinker of Batemans Bay's Sandbar Restaurant has returned refreshed from his annual winter break bringing a new menu to the table that show cases his incredible culinary skills and reiterates why he remains the only One Hat chef in the region being awarded a Chefs Hat rating via the prestigious annual Australian Good Food and Travel Guide’s Restaurant Awards.
For those who have not yet discovered David of the Sandbar allow me to introduce the venue, the ambience a
Enjoy this insight into JJ’s at the Marina - Canberra Region as featured in https://www.canberraregion.com.au/ The eldest son of nine children, Jacob Crooke was born and bred in Batemans Bay. Following high school, he began an apprenticeship in a café in the local area, before moving to Canberra to further his experience. In Canberra, Jacob worked for a number of restaurants until receiving his qualification, then moved back to the Bay where he met his wife Jess and had a son
The winners of the prestigious 2018 Sydney Royal Cheese and Dairy Produce competition were announced at an awards presentation at the iconic ‘The Stables’ overnight at Sydney Showground, Sydney Olympic Park.
Expert judges considered almost 100 classes of produce from milk through to cream, cheese, sorbet, gelato,yoghurt and ice cream.
Chair of Judges for the Sydney Royal Cheese and Dairy Competition Mark Livermore says the annual entries continue to impress.
Bookmark May 4th & 5th for the 2018 Narooma Oyster Festival Staring off with family fireworks & music FREE on Friday night
Saturday will be BIGGER than ever with more oyster farmers, the ever popular shucking competition, cooking demos with top chefs, entertainment all day with unlimited, free rides for the kids. For all you need to know visit: http://www.naroomaoysterfestival.com #Food #latest #Narooma #whatson #Lifestyle
Enjoy TAFE NSW Commercial Cookery teacher Ian Faust’s sure-fire recipe Miso and Ginger Glazed Atlantic Salmon with Japanese Sticky Rice 2 x 250gm Atlantic Salmon fillet-skin on and boneless 4 teaspoons shiro miso paste 1 teaspoon sugar 1 teaspoon soy sauce 1 teaspoon sake 1cm piece fresh ginger-peeled and microplaned or finely grated 1 lime cut in half. Juice one half and cut the other half into wedges for garnish. 1 bunch broccolini 1 cup Japanese rice 1 1/2 cups cold water
Redbox Pantry Christmas Feast With Christmas closing in and plans for the annual family inundation afoot, the menu of the day requires some forward planning.
As my job requires a lot of stove time, my aim is to reduce food preparation input on the day so I can spend it with family and friends.
Our Christmas main meal will be a late seafood lunch spiked with fresh, citrus flavours, with just a hint of Tetsuya and Spirit House. And for fun, we will celebrate with some retro
Allora !!!! The Bodalla Dairy have two International legends of ice cream on board.
Joe and Fabbio, both from Italy have created 42 flavours specifically for the Bodalla Dairy unhomoginsed milk.
Made in the factory right next door with milk from Bodalla cows nearby this would have to be the freshest icecream you could ever possibly find made by world class icecream makers.
Joe is highly regarded in the icecream world and has presented at the Italian SIGEP trade fair whi
Long time, no sea … they’re back! Those of us who have a digital persona become aware of important events so much more quickly than those who are not au fait with the digital world. It is possible that virtual reality is the best place to be but after lunch at Long Time No Sea I can confirm that actual reality is best.
You need to have been hooked into Facebook or Instagram (or both) to have discovered that Will and Sophie are back from their Western Australian trip.
For the many south coast residents and our visitors from Canberra Two Sisters is a Lao Thai culinary delight on any visit to Canberra for those who enjoy Lao and Thai food.
With a recent move to Broulee and the acquisition of The Lodge Motel Two Sisters has expanded to the south coast and is now offering takeaway on Friday, Saturday and Sunday nights and are setting up for 7 day trading over the peak season of summer.
For those not familiar with the story of the sisters, N
There is a new kid on the block in Narooma serving up fresh food and great coffee!
The View takes over the venue that was “The Wharf Cafe” and enters the cafe scene with a fresh approach. The location couldn’t be better and using local suppliers like Honorbread and Tilba milk the menu is great.
They are using Numero Uno coffee roasters and put each cup out with love. It is the must visit venue when in Narooma. Owners Frank Sciannameo, Max Russo & Luisa Russo have added an
New chef to the Mariners in Batemans Bay, Brett Hilton-Jones played host today to Alive and Cooking celebrity chef James Reeson and his team.
Alive and Cooking is produced by WIN Television and airs five days a week on the WIN Network to a nationwide audience. It is always a pleasure to see James return to the south coast where he showcases our local produce and introduces audiences to the visual delights of the Eurobodalla coastline.
In the program being filmed today, whi
With Spring upon us it is a perfect time to begin to think about warmer weather dishes.
Presenting: Kelly Eastwood's fresh and yummy 'Albacore Tuna Poke Bowl' ALBACORE TUNA POKE BOWL
By Kelly Eastwood Albacore tuna are still in abundance on the south coast at the moment, and I can’t think of a better way to eat it than the way the Hawaiians have been eating it for years – ‘poke’ style – pronounced, ‘pokay’. They like to eat it diced, marinated and raw – simple, delicious a
I find that I am now turning to the news from the US before the news from anywhere else. The Donald Trump show seems set to keep us amused or amazed for a while yet. It’s difficult to know what group of people, other perhaps than his own family, that The Trumpster likes. One thing is certain; he doesn’t like Mexicans.
As it happens neither Ken nor Jodie Woods are Mexican; he is a Yank and she is an Aussie. These two are the proprietors of the recently opened Coyote in Batem
Curry Bunga: from Bhopal to Bermagui A day or so ago The G and I were driving back to Tuross from Bega along the coast road through Bermagui. We usually stop at the end of Bunga Street (because that’s where the ice cream shop used to be) and wander up Lamont Street to find food. This time we noticed a new place right where the ice cream shop used to be. It was full of white tables and red chairs. As we looked in a lady and her family came out saying “it’s really good.” And sh
A buzz around Narooma this morning with locals coming out on a very frosty morning to be on set near the Quarterdeck Restaurant for the live cross to the Weekend Today show on a perfect blue sky day with the Narooma Dragon Boat races paddling by and the South Coast seaplane in the air. Bodalla Dairy featured with their produce and with some canned footage from the day before of calf feeding but the best thing of all was that Australia learnt about the lightly fried squeaky ch
Slow Cooked Beef Cheeks The sticky and gelatinous nature of slow-cooked beef cheeks makes the perfect filling for a hearty, crispy-lidded pie to warm the winter cockles. If melt in your mouth meat is what you are aiming for, then the beef cheeks should be cooked the day before and allowed to cool before filling the pie as hot pie fillings and cold pastry don’t provide the best result. The beef cheeks can be pre-cooked in a slow cooker for four to six hours or in a lidded cass
One thing learnt over many years is to always look for the Specials Board in a cafe.
While day to day menus are crafted around the seasonal produce at hand any kitchen can become complacent by focusing on delivery of their dishes in a timely, consistent way where preparation and presentation are done by rote.
Specials boards are a window into the mind of the chef who day dreams of new dishes, knows what is seasonal and fresh and wants to push at the edges with dishes that
Sumac Chicken with Flatbread Above: this feast captured by Red Box Photography and cooked and
served by Redbox Pantry You suspect that you‘re on a winner when your dinner guests go unusually quiet, and the only thing that fills the conversational void is the clang of cutlery on plates. Tender chicken pieces cooked in caramelised onion and spiked with the tartness of sumac make a perfectly messy finger food when partnered with home made flatbread. Add a salad and bingo, a co
The Esplanade and Batemans Bay really put on a show for the Alive and Cooking team last week.
James and his crew from Alive and Cooking cooked up some delicious meals on the balcony of the Executive Ocean View Suite. Showcasing the beautiful Esplanade, perfect weather and glorious Batemans Bay.
The oysters for the shoot were supplied by Wray St Oysters which impressed James no end. #Weekly #Food #BatemansBay #Lifestyle
You've watched the series, you have driven by the front gate, you have daydreamed of a tree/sea change and told yourself it is just too far out of your reach.
Well now you can be the chef in your own kitchen and maybe even star in your own home videos with new chooks, apple pies and a friendly farm dog The picture postcard property is located in the foothills of Mt Dromedary ("Gulaga") in Central Tilba.
Julie Rutherford of Bermagui, the agent selling the property, promot
Narooma Oyster Festival (Saturday 6 May) overlooking Wagonga Inlet is shaping up to be one of the best ever, and there will be plenty of oysters. Local accommodation is filling fast. Organisers are delighted the popular cooking demonstrations will feature award winning executive chef Colin Barker of The Boathouse in Sydney. The Boathouse on Blackwattle Bay is recognised as one of Australia’s best oyster restaurants. Colin Barker will be joined by hatted chef Dave Campbell of
The Narooma Oyster Festival is bringing Colin Barker, the Executive chef from The Boathouse in Sydney to headline the cooking demonstration at Narooma Oyster Festival! Colin is an award winning chef, having worked at numerous top tier Australian restaurants, a Michelin starred restaurant in London and most recently at The Boathouse... without doubt one of the best oyster restaurants in the country. On the subject of oysters
Do you fancy yourself as a bit of a crafty shucke