Carlton Draught Brings Australias Best Tasting Meat To Sydney

Thursday, April 7th, 2011

Sydneysider’s mouths are set to water this week, as Australia’s favourite tap beer, Carlton Draught, brings Australia’s greatest tasting meat to selected pubs around Sydney.

Carlton Draught partnered with free range farm, Jac Wagyu, to rear 20 head of cattle on the quality ingredients used to create Australia’s favourite draught beer, Carlton Draught.

The result of this program is a modern twist on a classic Australian pub tradition of beer and meat trays.

“Carlton Draught and pub meat trays are both classic Aussie traditions,” said Vincent Ruiu, Carlton Group Marketing Manager. “The only way we could make this better was to combine Australia’s favourite draught beer with Australia’s finest meat trays.”

The meat has been produced to celebrate the Carlton Draught Massive Meat Wheel promotion which gives Aussies the chance to go for a spin on the world’s tallest cantilevered observation wheel, the EDF Energy London Eye, competing to win $100,000 and a meat tray.

The Carlton Draught Wagyu Beef, made from beer, will be available for sampling at a series of pub tasting events across Sydney including:

  • Longueville Hotel, Lane Cove – 11 April
  • Nelson Hotel, Bondi Junction – 16 April
  • Orient Hotel, CBD – 14 April
  • Paragon, CBD – 21 April
  • Oaks Hotel, Neutral Bay – 11 April

Also a limited amount of the Carlton Draught Wagyu Beef will be available for Australians to purchase directly from Jac Wagyu or one of their preferred suppliers via the company’s website

For more details on these tasting events and other events in different states watch for updates on the Carlton Draught Facebook page at

For more information on the Massive Meat Wheel promotion visit:

Related Posts:
Carlton Draught creates the world’s greatest ever meat tray

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Star City Welcomes Bistro 80

Monday, March 14th, 2011

Star City is delighted to welcome Bistro 80 to its restaurant lineup. Bistro 80, named after the Star City address at 80 Pyrmont Street, resides in the space once occupied by Sean’s Kitchen and will feature bistro favourites stretching from classically cooked steaks and fish with a number of side dishes to fresh and simply prepared seafood.

Heading the kitchen brigade is Paul Gaspa, fresh from a stint at Crown Melbourne via many of the world’s great restaurants, including the Lanesborough in London, the Michelin-starred Conrad Hotel in Tokyo and the Al Mahara Restaurant at the iconic Burj Al Arab Hotel in Dubai.

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Carlton Draught creates the world’s greatest ever meat tray

Thursday, March 10th, 2011

The popular beer, Carlton Draught, is taking an Aussie pub tradition to a whole new level. Launched today, the Carlton Draught Massive Meat Wheel promotion gives Aussies the chance to go for a spin on the world’s tallest cantilevered observation wheel, the EDF Energy London Eye, competing to win $100,000 and a meat tray.

To celebrate this amazing feat, Carlton Draught has commissioned Jac Wagyu, one of Australia’s premium Wagyu Beef farms, to help them create the world’s greatest ever meat tray. Essentially made from beer, the tray will feature specially developed Wagyu beef, reared on the quality hops and malted barley used to brew Carlton Draught to deliver a unique flavour profile.

The result of the program is a gourmet twist on a classic Australian pub tradition of raffles and meat trays,  replacing the old style trays, with their fatty sausages and cheap chops, with what could be the world’s finest beef.

“Carlton Draught and pub meat trays are both classic Aussie traditions,” said Vincent Ruiu, Carlton Group Marketing Manager. “The only way we could make this better was to combine Australia’s favourite draught beer with Australia’s finest meat trays.”

To produce the limited edition Carlton Draught Wagyu Beef, the brand has enlisted Australian farmer and Jac Wagyu owner, Jason Lewis, to rear twenty head of cattle on a special feeding program, providing the herd with ten tonnes of malted barley and two tonnes of natural hops.


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Taste Of Sydney festival opens this week

Wednesday, March 9th, 2011

When: 10-13 March 2011
Where: Brazilian Fields, Centennial Parklands Grand Drive, Centennial Park, Sydney
What: The eagerly anticipated foodie festival, Taste of Sydney – an action packed four day spectacle that will see 14 of the city’s finest restaurants, over 100 producers, cocktail bars, live music and a host of food and wine features. This week, Taste of Sydney’s world famous chefs, producers and wine experts will once again line up to deliver stunning food, delicious demonstrations, entertaining tutorials and enlightening Q&A sessions at the hotly anticipated food festival, Taste of Sydney.

Ticket Information

Tickets Advance Booking On The Door
Standard (Entry Only) $25 $30
Premium (includes $30 of Crowns) $55 (advance only) n/a
Child (age 6-17) $12 $15
Children under 5 (entry only) Free Free

What Are Crowns?

Crowns are the currency used at Taste Festivals to purchase dishes and drinks from the restaurants and producers. Crowns may also be used to purchase food and drink from the exhibiting producers at the event. The restaurants only accept Crowns as payment and a limited number of exhibitors accept cash.
1 Crown = $1. Sample size signature dishes from the restaurants will be priced at 8, 10, & 12 Crowns each.
Drinks start at 6 Crowns. Crowns can be purchased on site at the event at Crown Banks, Crown Sellers and the Ticket Office. You can buy Crowns in advance with a Premium or VIP ticket Package (each package includes a book of 30 Crowns).

Festival Fast Facts:

  • Sydney’s love affair for oysters will continue with over 5000 freshly shucked oysters from Assiette
  • Over 20,000 visitors will descend on the Brazilian Fields to sample over 50 mouthwatering dishes
  • Charlie & Co’s Wagyu Beef Burger is back by popular demand and will see Justin North cooking up over 5,000 of his infamous burgers
  • Lilydale will team up with Warren Turnbull of District Dining to produce 200kg of the irresistible free range spicy Lilydale chicken with coleslaw and lime aioli.
  • Matt Kemp and his team of chefs at Restaurant Balzac will braise 220kg of Wagyu beef and prepare 45 litres of truffle puree to serve up over 2000 of his infamous Crispy Wagyu Beef with Mushroom and Truffle Puree.

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One week to go until Taste of Sydney!

Thursday, March 3rd, 2011

The countdown is on for the year’s most anticipated foodie event, Taste of Sydney. In just one week, over 20,000 Sydneysiders are expected to awaken their taste buds while the Brazilian Fields at Sydney’s Centennial Parklands is transformed into a foodie heaven.

From 10-13 March, 14 of the city’s top restaurants will showcase their signature dishes alongside the city’s top wineries, producers and exhibitors. With a tasting menu of 50 sample sized dishes, guests have the opportunity to create their dream degustation and fall in love with some of the best Sydney has to offer.

Top ten picks for Taste of Sydney 2011:
  1. Italian Piazza – New to Taste of Sydney in 2011, the Italian Piazza invites you to experience the forefront of Sydney’s Italian cuisine. Sample dishes from top Italian eateries such as King Salmon Carpaccio from the infamous Otto Ristorante, Acquarello Risotto from Ormeggio at the Spit, or Steamed Mussels from Omerta & A Tavola. The Piazza is also home to the finest selection of Italian producers including Sanpellegrino, Barilla and more.
  2. Bilsons & Number One Wine Bar – Widely renowned as the ‘Godfather’ of Sydney’s culinary scene, Tony Bilson will make his Taste of Sydney debut with the eponymous Bilson’s restaurant and Number One. Trade your crowns for a taste sensation of Apple Tarte Tartin and Calvados Crème Anglais – a dish that is sure to be a hit!
  3. Victor Churchill – Australia’s largest meat wholesaler, Victor Churchill, will be returning to Taste of Sydney with an enticing BBQ of the finest cuts of mouth watering meat. Visitors will also have the chance to purchase top quality imported gourmet dry goods, delicious packaged desserts, and choose from a large selection of their renowned premium quality meats.
  4. ‘Hav-O’ cocktail – Offered for the first time since premiering on Oprah’s Australian Adventures, Sagatiba introduces ‘Hav-O’ cocktail – the refreshing drink that is sure to become Australia’s next iconic cocktail.
  5. Otto Bar – Enjoy the full Otto experience within an elegant bar space, specially created for Taste of Sydney visitors. Take a short break amongst a lively musical backdrop while sipping on the bitter sweet taste of an Aperol Spritzer.
  6. Aperitif Discover the newest restaurant venture from renowned chefs Manu Feildel and Miguel Maestre. See the pair side by side as Miguel brings back his infamous servings of Paella a la Maestre at Aperitif, while celebrity chef Manu tempts the taste buds with a slow cooked shoulder of lamb at L’etoile.
  7. Bitton Gourmet – Celebrating their 10th birthday, Bitton Gourmet’s French inspired salad dressings, jams and chutneys will be on offer at Taste of Sydney. Experience their range of renowned preserves, dished up on sumptuous French crepes.
  8. Regal King Salmon – From wood roasted to mixed pepper and spice, there is something for everyone at the Regal Salmon stand. Raised in the Marlborough Sounds in some of the world’s purest waters, their award winning salmon is one not to be missed!
  9. Australian Gourmet Traveller Chefs Table – Ever wondered about the secrets of the infamous Snow Egg? Join special guest chef Peter Gilmore, plus Mark Best and the Taste of Sydney chefs for an informal chat and a glass of wine at the Australian Gourmet Traveller Chef’s Table.
  10. De Dietrich Cooking School – Learn ‘The Art of Pastry Cooking’ from award winning pastry chef, Vincent Gadan, along with his team of experts at Patisse. Visitors will take part in a hands-on cooking class to learn the tradition of baking and more.


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Sydney Food & Wine Fair – Celebrating ‘20 Years of Giving’

Sunday, August 22nd, 2010

Sydney’s most famous food and beverage establishments will once again gather in Hyde Park North on October 30th, 2010 from 12-5pm; donating their time, effort, skills and produce to help create the Sydney Food & Wine Fair – this year celebrating 20 years of giving.

The annual foodie event is part of the Crave Sydney International Food Festival. Each year it teases the taste buds of those who flock to experience the signature dishes of some Sydney’s most renowned restaurants whilst enjoying a glass of wine from their favourite vineyard.

Add a sparkling splash of entertainment in the splendour of Hyde Park North and you’ve got the perfect social setting in which to sit back, relax and spoil the senses.

This 20th anniversary year is already creating excitement, with Café Sydney, Flying Fish, Wildfire, Bourke St Bakery, Otto Ristorante, Longrain, Icebergs Dining Room & Bar, Quay, Jimmy Liks, Jonah’s, Sailors Thai, Tempus Two, De Bortoli Wines, Brown Brothers and Parker’s Organic Juices happily lined up to participate.

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No day of rest for the Beresford Hotel

Tuesday, June 29th, 2010

Surry Hills hotspot, the Beresford Hotel, has reinvented the Sunday afternoon session, making it better than ever before.

The all new ‘Beresford Sundays’ will be offering $5 wine, pints and basic spirits between 5–7pm and performances from some of Sydney’s top local acts including Murray Hood, Kitty Glitter, Jimmy Dee and James Tobin.

Already a celebrated Sunday institution amongst locals, the Beresford Hotel is the perfect place to catch up and chill out with friends for the last few free hours of the weekend.

Along with the Beresford’s recent cosmetic facelift, the food menu has been carefully redesigned by Mad Cow’s Head Chef Christopher Whitehead. The revamped menu offers both great food and affordable prices, with entrees from $9 – $18, and mains ranging from $18 – $27, with selected lunches available for $10 between 12-2pm, Monday – Friday.

The delectable food offerings include everything from tagliatelle with chilli, garlic, broccolini and anchovies, to a tantalizing passionfruit semifreddo with raspberry and rockmelon salad.

Award winning sommelier, Franck Moreau, has overhauled the wine list and a swizzle of class has been added to the cocktail list by mixologist Mikey Enright, with the addition of the ghettoblaster, lovebox and Beresford iced tea.

For more details on getting to The Beresford Hotel click here.

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Firefly – Fusion Brewing (NSW) 4.5% Alcohol

Wednesday, May 20th, 2009

firefly_lagerFusion Brewing takes a unique approach to creating a brew, first they decide on a style of food to match. Then Matthew Evans (Chef / Food critic), dissects what key flavours are normally present in the chosen style of dish and what qualities a beer should have to further bring out these flavours. From here some guidelines are created and passed along to head brewer Brian Watson to transform  into amber liquid, which should then be the perfect partner for your dinner.

Seeing as so much care had gone into seeing that Firefly brew would be the perfect partner for spicy food, i decided it was only fair to try this number with a meal. In the name of science i cooked a nice hot chilli / ginger stir fry for dinner specially to enjoy this beer with. Upon decanting the bottle into a glass i was greeted by a lightly carbonated brew, bright gold in colour with an aroma full of floral notes.

Tasting the brew, the drinker is hit initially with a sharp pilsner style bitterness which i found to be a great blend with the heat from the stir fry. Upon swallowing pretty much all taste quickly subsides leaving nothing except a subtle sweetness on the palate, not much else to it, this is an exceptionally clean tasting beer.

Verdict: This beer is super clean in taste designed to compliment the flavours of your meal not fight them. That said i could also see myself enjoying a six pack of these beside the pool on a hot summers day. Can’t wait give their other beer “Bluebottle” another try with some seafood as it was intended, the first time i tasted it  i was in a pub and without any food to give the proper taste test.

Rating: 7.3 / 10

Link: Fusion Brewing & Firefly Beer

P.S It has also come to my attention this brew recently took out Silver in the 2009 Australian International Beer Awards. Full results sheet can be found here.

Related Reading: Pairing Beer With Food

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