to a number of our Commercial customers. The Southern Highlands Business Awards were presented last week, and we are proud to raise our Spiegelau Vino Grande Champagne flutes (isn't that a stunning glass?) to those recipients who feature amongst our ever-increasing list of valued clients.
So, a toast to...
Coffee Culture, for Excellence in a Cafe
Stones Restaurant at Eling Forest Winery, for Excellence in a Restaurant
Springs Resort Mittagong RSL Motel, for Excellence in Accomodation (9 rooms or more), and
Red Olive Bar and Bistro, for Excellence in a New Business
Cookshop Commercial was in the running for Excellence in a New Business, so if we had to accept defeat, we could not have bowed out to more deserving winners than our friends Tim and Melinda at Red Olive.
Many felicitations to you all.
Showing posts with label Red Olive. Show all posts
Showing posts with label Red Olive. Show all posts
Friday, November 6, 2009
Wednesday, September 9, 2009
The Guide
I have one. Finally. Yesterday, I launched myself into Cameron's Newsagency in Bowral (the major newsagent of the Highlands) and looked in vain for the Good Food Guide (GFG). "Sorry, love, we haven't sold it for two or three years," I was told, "Try next door." So I hung around like a junkie at the front door of the two booksellers (conveniently next to each other, as well as the newsagent) until they opened. As you all know, the result of those inquiries was two negatives. Hence my harrumphing yesterday.
This morning, a reliable source (Melinda from Red Olive: featured in the GFG, also desperately searching for a copy) told me that the truck carrying the blessed books broke down yesterday on its way to the Highlands. Wouldn't you know?
So today (after examining The Journeyman's copy over coffee with re-Hatted chef Tim Pratt), I returned to the booksellers. I was told that their copies had been "lost", presumably on the felled transportation vehicle. "But you can go next door. They have it," the kind salesperson said. Do we all remember what is next door? Oh yes: the newsagent, which miraculously side-stepped the failed Highlands' delivery to receive the GFG, which they weren't stocking anymore.
Anyone for a semi-rural adventure in book-buying? Anyhow, I have digressed. This is really meant to be about the contents of the GFG...
Aside from our previously mentioned Hat-winners (the Journeyman and Katers, both with 15/20), the Highlands section of the GFG features some other very impressive reviews. In total, 13 local establishments were deemed worthy of a review (you must score 12/20 or more to achieve a full review). Most excitingly, there were five new entries into the Guide this year, proving that the Highlands is truly evolving into a food destination. Our new local entries were The Black Swan (13.5/20), Post Cafe and Bar (13/20), Red Olive (12.5/20), Stones (13/20) and Vida (13/20). My warmest congratulations to you all, and I look forward to reading about you again in the 2011 Guide!
Our other contributions to the fine standard of dining in NSW were Centennial Vineyards Restaurant (13/20), Esco Pazzo (13/20), Josh's Cafe (13/20), Onesta Cucina (13.5/20) and Willow Vale Mill (13/20). A repeat appearance in the guide is an indication of a great standard maintained, and congratulations to you all. Unfortunately, Eschalot (14.5/20) lost their Chef's Hat this year, but Richard received a very optimistic and positive review, and we all look forward to the imminent, and proper, return of said Hat.
The Highlands had another 10 cafes/restaurants receive mention in the Guide, as well as a large selection of provedores, our great markets, and Centennial and Blue Metal Vineyards. We have much to be proud of as a region. I urge you to pick up a copy of the GFG, and to go and experience the wonderful food and wine our region has to offer. There is no shortage of splendid places to visit in the Highlands; the GFG covers but a few. Support our local "growers" and "sellers" and "cookers", and help them continue to represent us so inspiringly on the increasingly competitive national stage.
This morning, a reliable source (Melinda from Red Olive: featured in the GFG, also desperately searching for a copy) told me that the truck carrying the blessed books broke down yesterday on its way to the Highlands. Wouldn't you know?
So today (after examining The Journeyman's copy over coffee with re-Hatted chef Tim Pratt), I returned to the booksellers. I was told that their copies had been "lost", presumably on the felled transportation vehicle. "But you can go next door. They have it," the kind salesperson said. Do we all remember what is next door? Oh yes: the newsagent, which miraculously side-stepped the failed Highlands' delivery to receive the GFG, which they weren't stocking anymore.
Anyone for a semi-rural adventure in book-buying? Anyhow, I have digressed. This is really meant to be about the contents of the GFG...
Aside from our previously mentioned Hat-winners (the Journeyman and Katers, both with 15/20), the Highlands section of the GFG features some other very impressive reviews. In total, 13 local establishments were deemed worthy of a review (you must score 12/20 or more to achieve a full review). Most excitingly, there were five new entries into the Guide this year, proving that the Highlands is truly evolving into a food destination. Our new local entries were The Black Swan (13.5/20), Post Cafe and Bar (13/20), Red Olive (12.5/20), Stones (13/20) and Vida (13/20). My warmest congratulations to you all, and I look forward to reading about you again in the 2011 Guide!
Our other contributions to the fine standard of dining in NSW were Centennial Vineyards Restaurant (13/20), Esco Pazzo (13/20), Josh's Cafe (13/20), Onesta Cucina (13.5/20) and Willow Vale Mill (13/20). A repeat appearance in the guide is an indication of a great standard maintained, and congratulations to you all. Unfortunately, Eschalot (14.5/20) lost their Chef's Hat this year, but Richard received a very optimistic and positive review, and we all look forward to the imminent, and proper, return of said Hat.
The Highlands had another 10 cafes/restaurants receive mention in the Guide, as well as a large selection of provedores, our great markets, and Centennial and Blue Metal Vineyards. We have much to be proud of as a region. I urge you to pick up a copy of the GFG, and to go and experience the wonderful food and wine our region has to offer. There is no shortage of splendid places to visit in the Highlands; the GFG covers but a few. Support our local "growers" and "sellers" and "cookers", and help them continue to represent us so inspiringly on the increasingly competitive national stage.
Tuesday, September 8, 2009
They're in!
Well, I have the most basic results, at least, from the Sydney Morning Herald Good Food Guide awards last night. Congratulations to our two local heroes, The Journeyman (5 Boolwey St, Bowral; ph 02 4861 2442) and Katers (Pepper's Manor House, Kater Rd, Sutton Forest; ph 02 4860 3111), each of whom were awarded one Chef's Hat. Katers retained theirs from last year's Guide, whereas the Journeyman (who missed the cut-off last year due to moving) marched straight back into the hatted territory.
I am rather grumpy, however, that while the Guide is out today, there is not a copy to be found in the Highlands. Disgraceful! I will have to return with a summary of who received a mention (and some scores), other than our award winners.
In other news, tonight is our second Chef's Night, with Melinda from Red Olive. I hope to bring you some images from, and a report of, the night in the next few days.
Now...off to find a Guide (or harass local booksellers).
I am rather grumpy, however, that while the Guide is out today, there is not a copy to be found in the Highlands. Disgraceful! I will have to return with a summary of who received a mention (and some scores), other than our award winners.
In other news, tonight is our second Chef's Night, with Melinda from Red Olive. I hope to bring you some images from, and a report of, the night in the next few days.
Now...off to find a Guide (or harass local booksellers).
Thursday, August 20, 2009
Chef's Night Draws a Crowd
I have been meaning to write a little round-up of our inaugural Chef's Night, but The Highland's Post has beaten me to it! Page 5 of today's issue features a write-up of our Chef's Night, with a photo of Richard Kemp from Eschalot creating quite an impression on his audience.
Our first Chef's Night (held earlier this month) was a huge success. We were lucky enough to have Richard as our first guest chef; an inspired choice, as it turned out, as his food, presentation and connection with the audience were perfectly on the mark. The response to the idea was far beyond our expectations, with the evening booked out within three days of the first advertisement. We are quite limited in our space, but this creates an intimate environment in which all the attendees can get in close to the action, so to speak, in order to really get a clear view of what the chef is doing. We thank Richard for his fabulous demonstration, and look forward to inviting him back again.
Our next Chef's Night, which will be held on September 8, promises to be a whole lot of fun. We have the effervescent Melinda from Red Olive coming in to demonstrate tapas for us. She is just the perfect person for this style of cooking: warm, friendly, enthusiastic, and completely approachable. She is almost as excited as we are about the upcoming evening! She has lined up some wonderful dishes: exotic and impressive, yet achievable for the home cook. The demonstrations run for about 2 hours (commencing at 6pm), and the cost is $30 per head. If this particular demonstration takes your fancy, I suggest you book without delay: we expect this class to be very popular!
Our October class is shaping up to be one for the gourmands. Without giving too much away, our chef is one of the most progressive and passionate foodies in the Highlands, who immerses himself in everything the world of modern gastronomy has to offer. This will be food to admire and revel in...
Our first Chef's Night (held earlier this month) was a huge success. We were lucky enough to have Richard as our first guest chef; an inspired choice, as it turned out, as his food, presentation and connection with the audience were perfectly on the mark. The response to the idea was far beyond our expectations, with the evening booked out within three days of the first advertisement. We are quite limited in our space, but this creates an intimate environment in which all the attendees can get in close to the action, so to speak, in order to really get a clear view of what the chef is doing. We thank Richard for his fabulous demonstration, and look forward to inviting him back again.
Our next Chef's Night, which will be held on September 8, promises to be a whole lot of fun. We have the effervescent Melinda from Red Olive coming in to demonstrate tapas for us. She is just the perfect person for this style of cooking: warm, friendly, enthusiastic, and completely approachable. She is almost as excited as we are about the upcoming evening! She has lined up some wonderful dishes: exotic and impressive, yet achievable for the home cook. The demonstrations run for about 2 hours (commencing at 6pm), and the cost is $30 per head. If this particular demonstration takes your fancy, I suggest you book without delay: we expect this class to be very popular!
Our October class is shaping up to be one for the gourmands. Without giving too much away, our chef is one of the most progressive and passionate foodies in the Highlands, who immerses himself in everything the world of modern gastronomy has to offer. This will be food to admire and revel in...
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