Cafe News March 2009

The Farce of Warring Manly Restaurants

From Sydney Morning Herald 13/3/2009

Northern Beaches council has threatened to revoke the outdoor licences of two warring beachside restaurants if they don't stop hassling passers-by.

The owners of Watervue and Cristals Restaurants at Manly Corso have been locked in a competitive and at times violent feud over outdoor dining and attracting patrons for two years.

Relations reached a new low in January when a brawl broke out between the owners and staff from both restaurants while horrified diners and shoppers looked on.

One person required hospital treatment while another sustained minor head injuries. Cristals owner Con Karras appeared before court in February on three assault charges. His case was adjourned to a higher court in April.

Situated metres apart on Manly's prime tourist strip, with a surfwear shop wedged in between, both businesses have large, roped-off clusters of outdoor tables outside their shopfronts.

But after a stream of complaints from passers-by who were hassled to enter the restaurants, Manly Council today announced it would strip Watervue and Cristals of their outdoor dining licences if they did not stop spruiking in the next 48 hours.

Council deputy general manager Stephen Clements said the threat was significant but necessary after the businesses ignored its warnings for months.

" We have a considerable amount of history and evidence that indicates these two operators have repeatedly breached their licence conditions and it's got to the point where enough is enough," Mr Clements said.

" An atmosphere of hostility has been created on the Corso. It's affecting other shops nearby, it makes diners feel uncomfortable and it's quite simply not the kind of behavior we want on the Corso."

The feud goes back to September 2006, when the council awarded Watervue Restaurant the sole outdoor dining tender on The Corso, overlooking Cristals and other businesses.

After protests, Watervue owner Alex Said agreed to hand over a third of the eligible area to his competitors.

Mr Said blames Manly Council for pitting the two restaurants against each other when it initially decided to hand over all the dining space on The Corso to just one tenderer.

Relations never warmed between Cristals, Watervue or the council. A former manager at the restaurant was found guilty of assaulting Cristals owner Con Karras in December 2007.

And a council spokesman said the council had resorted to placing rangers on "watch" outside the Corso to try to prevent further flare ups.

Watervue Restaurant referred smh.com.au to its lawyers, who said they needed to talk to their clients before commenting.

Cristals Seafood Restaurant could not be contacted.

Cafe News January 2009

Search Engine Optimisation for the Cafe/Restaurant Industry

For the last 8 years Sydneycafes.com.au has been top on Google and other search engines for phrases such as "cafes in Sydney" and top 2 or 3 for phrases such as "bars in Sydney", "hospitality supplies in Australia" and hundreds of other crucial dining/food marketing terms. In 2009 we've decided to share our SEO secrets for very reasonable cafe-friendly prices! If you have a website for your restaurant, bar or food-oriented (or beverage/booze-oriented) business and would like a free 30-minute SEO consultation then email Stewart Dawes via media@sydneycafes.com.au ... the free offer is limited to the first 50 enquiries so be quick and we look forward to helping your website take giant strides in 2009 and beyond.

Nonna's Gourmet Sausages - Mostly Gluten-Free, High Meat Content Etc

Nonna’s Gourmet Sausages supply hotels, restaurants, delis, supermarkets, fishmongers and fruit markets all over Sydney with gourmet sausages. Operating out of its factory shop in Chipping Norton (NSW), the Nonna’s range now stands at 23 and includes flavours from all over the world. Nonna’s is proud to have won 16 medals at the 2007 Fine Food Show. Sausages are made by hand on a daily basis and can be made to order in different size casings. Stand-out flavours are: • Chicken, sage & pistachio • Wagyu Beef • Hot & Spicy Pork • Pork & Fennel. Nonna’s master sausage-maker Garry Aquilina started his craft at the tender age of 10 years old in his home kitchen and could never think of another trade! Making quality produce is his passion and all his sausages have an extremely high meat content, low fat and full flavour. For more info check out http://www.gourmetsausages.com.au

Cafe News November/December 2008

Mano Espresso - Glebe is not All about Grunge

At Mano Espresso they serve Campos Coffee, specifically Campos Superior Blend, made by their qualified and highly skilled baristas. They also have a selection of T2 teas and Chai, as well as freshly squeezed juices. Mano Espresso have recently been awarded four beans in their review in The Coffee Guide Sydney 2009. Their menu consists of a range of gourmet light meals - toasted pides, soups and their famous spanakopita, and their new addition - delicious steak sandwiches made fresh to order. They also have a range of friands, cakes and muffins to indulge your sweet tooth. For more info, browse their website or check out the review we've recently written about them.

Cafe News October 2008

Giardinetto is our October Restaurant of the Month

So it is that we recently stumbled into Restaurant Giardinetto, located in Sydney's original "Little Italy", Stanley Street.The Osso Bucco just melted off the bone and in the mouth. The luxurious Risotto Pescatore was generous and a great combination of tender fish pieces, prawns, scallops and octopus in Napoli sauce. The Smoked Salmon Linguine was creamy and impossible not to devour every morsel of it - and the Filet Mignon, immaculately seared medium-rare, was so delicious that any steakhouse fanatic would have felt totally at home. Waste no time dear friends - if you're looking for a romantic setting, populated by couples and intimate groups of three or four, if you want comfily unobtrusive yet nimble service, and if you want food that satisfies and a choice of classy Italian wines that suit the cuisine to a tee, all at very affordable prices without hint of pretention, then try Giardinetto out for yourself. To read our review, click here.

All You EVER Need to Know About White Wine

Struggling to make sense of it all, well we've done the drinking for you, and here is THE conclusive guide to white wine, thanks to us (hic):
viognier - best
riesling - used to be worst, now 2nd best
verdelho - made a strong case for best, but then lost the plot
semillon - used to be best, but lost out to verdelho about 12 months ago
sauvignon blanc - a good sensible standard across the board esp if from New Zealand
chardonnay - absolute shit
For more about wines, click here.

Cafe News September 2008

Decked Out at the Helm Bar

Helm Bar in Cockle Bay has been recently taken over by new owners, East Coast Hotels. After a fantastic $1M renovation job it’s been designed to be just like the deck of a boat which is enhanced by it being the only free-standing building on the Cockle Bay strip - so that when you’re up there, all you can see is water and other boats. Brilliant! They have a range of signature cocktails, their carafe of Sangria being the one we got stuck into. A deliciously refreshing drink great for these lovely spring days and evenings. You won’t find all the classic cocktails on the menu but they're available on request. There’s a lunch menu available from 11:30am to 3:30pm and evening meals available from 3:30 to 9pm. They even have gourmet pies available from 9pm to close ... and a new Head Chef and exciting summer menu on the way soon. You’ll also be entertained by a DJ on Fridays and Saturdays, with a good ol' retro evening coming on Thursdays. Tuesdays is $10 cocktails, and in a few months: live music on Sunday afternoons. I can see a nice sunny Sunday afternoon at Helm Bar being a place you’ll definitely like to be. Even in the rain it's fun as their outside area can be covered over and you don’t have to put up with any sea sickness. See you at the Helm! To find out more check out their website by clicking here.

Gluten-free Royalty Takes The Biscuit

Queen Ruby’s unique range of gourmet café biscuits taste great and are gluten-free
- but you wouldn’t know it from their scrumptious flavour ... Her product philosophy is simple - combine a generous quantity of quality and everyday ingredients with a special twist to make each biscuit a unique taste sensation. The closest you can get to home-cooked biscuits, Queen Ruby biscuits are the perfect size to accompany a cup of coffee or tea. To start offering your customers great tasting biscuits with no gluten, wheat, yeast or preservatives, or for more information, visit Queen Ruby online at www.queenruby.com.au call (02) 9386 4919 or email queenruby@queenruby.com.au

Winemakers' Dinner at Deep Blue Bistro

Deep Blue Bistro and Polin & Polin are proud to present a very special wine dinner that gives guests the chance to enjoy wonderful food, fantastic wine tastings and best of all have the winemaker on hand to talk us through these pairings. Polin and Polin are a Boutique family-owned winery located in the Hunter Valley and pride themselves producing some of the most unique wines in the world. They have received several rave reviews and awards and these particular wines are included in the menu. What a fantastic opportunity to take advantage of asking the wine maker questions about these and other food pairings, recommendations and any questions that you may have on the night.
Venue: Deep Blue Bistro, Address: 56 Carr St, Coogee, 2034
Phone: (02) 9315 8811
Website: www.deepbluebistro.com.au
Date: Wednesday 17th & Thursday 18th September, 2008
Time: Bookings from 6pm, Price $105pp
To see our review of Deep Blue, click here.

Fine Food Expo Coming Up in Melbourne

This year Fine Food will fill the entire Melbourne Exhibition Centre with 1,000 exhibitors
showcasing hundreds of new products and services for the food, liquor and hospitality
industries. Everywhere you look there will be products applicable to your business and
even ideas from other sectors to consider - alcoholic beverages, equipment, impulse lines,
bakery, organics, merchandising, demonstrations and more. There is no better an opportunity
to see, touch and taste new products, meet new suppliers, network and find that competitive
edge, all in the one place at the one time. ACCC Chairman, Graeme Samuel recently
summed up the challenge and opportunities pertaining to retail saying, “Retailing can be
a ruthless business where any slight advantage in attracting customers can mean the
difference between success and failure.” A visit to Fine Food couldn’t be more timely and
if you are in the food industry you just can’t afford to miss it. 22-25 September 2008,
Melbourne Convention & Exhibition Centre. For more
information visit www.finefood.com.au

Gold Medal Chai All The Way From Bondi

Bondi Chai – Australia’s own chai latte – has become the first chai latte to earn Australian food industry acclaim with two gold medals at the recent Wrest Point Royal Hobart Fine Food Awards. Co-owner of Bondi Chai, Martin Buggy, believes the award is significant not only for his own brand, but also for chai latte as a beverage and its position in the Australian beverage industry. “Our involvement with the ‘chai phenomenon’, began in the US about 8 years ago when chai latte was just hitting its straps there, but was virtually unknown in this country,” Martin said. “The US experience showed that for a number of reasons the beverage takes several years to gain traction in a new market as consumers and the industry embrace its benefits. So we knew the education process was going to take some years when we launched Bondi Chai here in 2005." Achieving Gold Medals in Hobart’s Fine Food Awards three years later is a strong indication that chai latte is now consolidating its own ‘mini-category’ position in this country. Martin said that when he and his partner first discovered chai latte they were instantly smitten and became convinced that this new beverage would be a hit at home. “It tasted fantastic and the idea of infusing tea and a variety of spices into steamed milk to make a latte was delightfully ‘off-the-wall’ while the romance surrounding its Indian history and the multitude of recipes added intrigue and a sense of discovery to the whole chai latte phenomenon. But its real power lay in the fact that it was probably the first genuinely new beverage to hit Australia in decades and it offered a wonderful alternative for those people who love the café atmos, but don’t really like coffee and find tea a bit flat in the fun environment of a cafe,” he said. Martin said their views on chai latte’s big future in Australia were strengthened in 2006 when the Australasian Specialty Coffee Association commissioned a report which concluded that almost 90% of Australians didn’t necessarily have a love affair with coffee itself, but saw it instead as “a flavouring in a hot, sweet, milk beverage".“We saw chai latte as precisely that – a wonderfully flavoured hot, sweet milk beverage – and our belief in the product has since been vindicated by incredible consumer demand – and now this award from the food industry. We founded our ‘all Australian’ product on three key planks: quality ingredients, great taste and value for money,” he said. “After three years in the market, we estimate that some 3000 cafes around Australia are now selling our product and we also sell into Singapore, Bali, Kuwait and the UK." Chai latte unleashed a pent-up demand in the US – a famously coffee-loving country. It took about 7 years for it to attract the attention of the ‘big boys’ and in that time it became one of the top 10 beverages in that country. “Bondi Chai’s two gold medals in Hobart is tangible evidence that we’re well on the way to duplicating that formula here in Australia,” Martin said.Website: www.bondichai.com.au More info: Martin Buggy, Ph. 1300 764 299. Email: martin@bondichai.com.au

A Quality Tea Brand For Cafes & Restaurants

T4U Quality Teas offer a range of fragrant, loose leaf teas from all around the world. The range
includes all of the classic blends, as well as some of the more exotic varieties for those who really
enjoy their tea. The T4U range is ideal for any cafe or restaurant who would like to offer their
customers a quality tea product. They proudly provide a range of distinctive storage tins to place
in your establishment, and can also provide a range of tea accessories including tea pots,
mesh spoons, disposable tea bags, etc. To discuss your needs or for more information,
contact the office on (02) 9614 0040, email via sales@t4u.com.au or visit them
online at www.t4u.com.au

Cafe News August 2008

A Healthy Feast from Humble Beginnings

Arriving in Australia as an adolescent in the 1970s, the humble meat pie was a wondrous thing. On cold wintry days watching AFL games in the Adelaide Hills, a piping hot working class meat pie (probably horse flesh) was the most delicious thing imaginable. The fondness stayed with me until the most recent few years of my life, when I increasingly realised I was moderately coeliac - as in allergic to gluten. Suddenly the pastry of pies, alongside things such as pasta and beer, were out of bounds. I've occasionally relented when a random pang would see me savagely consume a massive bowl of spaghetti, but even with the ever-more magnificent gourmet pies now widely available on the market, I've shunned pies and pasties - until now. A visit last week by four of us from Sydneycafes.com.au to the Restaurant08 Expo was a great afternoon all-round, but made all the better by my discovery of Healthy Feast pies and other gluten-free foods. Picking up a sample pack, a wintry lunchtime taste test gave the royal thumbs-up to their Australian Beef & Vegetable Pie - and also their Lentil and Potato Curry Pie. Fabulous products with remarkably melt-in-the-mouth pastry ... that are dairy free (an absolute essential factor for additionally lactose-intolerant moi), gluten-free, wheat-free, egg-free and yeast-free. Each 190g pie contains 110g of preservative-free and additive-free fillings, with no added MSG, colours or artificial flavours - making the health-based reasons to eat this pie longer than Dustin Fletcher's arms. Next year, when my 3-year-old son (who loved these products as much as I did) is finally old enough to take to see the Sydney Swans, I'm hoping that by then Healthy Feast pies will be available at the footy - that would be progressive! In the meantime you can find out more about where to obtain a pack of these pies (or their superb gluten-free pizza bases) by calling them on 02 9818 6333, emailing them via info@praworks.com or going to www.healthyfeast.com.au - Stewart Dawes

Cafe News July 2008

Ever Heard of Ecabar?

Now under the ownership of the Cafe Dov team, the unheralded Ecabar Cafe looks ready to get back on the inner east cafe-land map through a very high standard of food available at very reasonable prices (something Cafe Dov has done so well for so long). Ten years ago when it first opened, it was a destination for the scooter-set, then it went through a change of ownership which saw it have a number of quiet years - now the rennaissance has begun. Next to Fishface, one of Sydney's greatest seafood destinations, Ecabar is only open during daylight, but there's plenty of reasons why it doesn't need Fishface's surplus diners. A truly superb steak (veal) sandwich, a Chorizo (roast tomato, olives & garlic) Omelette, and a Pumpkin & Bulgarian Fetta Salad are just three bastions of delicacy. Fantastic coffee from a place that will remember what you have, a Phoenix "organic cola", schiacciata, plus very fine salmon or chicken sandwishes are all part of the temptations, plus they have things like between 3-4pm a "happy hour" when the coffee's just two bucks! Ecabar, open Mon-Fri 7am-4pm; Sat 7.30am - 4pm, Sun 8.30am - 4pm. 128 Darlinghurst Rd (cnr Liverpool St), Darlinghurst.

Cafe News June 2008

Function Room or Venue in Sydney?

People often email us looking for a cool cafe, restaurant or bar which can
hold functions of between 20 to 80 people, so we've been specialising in
compiling such a list - it's by no means complete, and we've love more venues
to contact us about being listed on this page, but for people who want to
use this list NOW feel free to click on:
www.sydneycafes.com.au/functionvenuesinsydney.html
If you're a venue owner or manager who would like to be on this list, simply
email Lee Matthews via media@sydneycafes.com.au

Cafe News May 2008

Greenhouse-Gas-Free Wine

Wine industry bodies in California, South Africa, Australia and New Zealand have developed
the International Wine Industry Greenhouse Gas Accounting Protocol, to be launched this
month. It's designed to help the wine industry prepare for new environmental regulations that
may require carbon accounting, as well as help them gain access to retailers increasingly
interested in including carbon footprint information on products. Carbon emissions from the
entire wine lifecycle will be accounted for, including emissions associated with purchased
energy and the manufacture of fertilisers and packaging material. Australian organic wine
producer, Sam Statham, says the concept of carbon labelling is inherently tied to organic
viticulture. “It’s all about environmental management systems and I do think organic will
emerge with an advantage,” he says. “We're waiting for confirmed information from the
Wine Federation of Australia (WFA) as to the direction and nature carbon labeling will take,
and clarification on things like accounting for soil carbon storage. As organic producers, we’d
be very interested in using carbon labelling as a major part of our marketing.” Doug Young,
Policy Director with the Winemakers Federation of Australia, says the WFA are working with
the Wine Institute of California, NZ Winegrowers and Integrated Production of Wine South
Africa to develop an international greenhouse gas accounting protocol and calculator, but
that the development of a carbon label for use on wine was not an immediate priority for
the international wine industry consortium. He says measuring Greenhouse Gases is
progressing. “Version 1.1 of the Protocol and calculator were released on Feb 1 2008, with a
view to a more sophisticated online calculator, suitable for third party verification, to be developed
in the future. The protocol and calculator are based on a streamlined life cycle assessment,
using the Wine Research Institute’s Greenhouse Gas Protocol and the draft PAS 2050,” he
says. The wine industry is acutely aware of pressure mounting on all food and drink providers
to provide retailers with information on their products' carbon footprint, with several carbon
footprint labelling schemes being trialled worldwide. Mr. Statham said it could be convenient
to someday have carbon labelling as a separate part of the organic certification process,
should producers desire it. The WFA’s latest information on how carbon might be measured
– with the Carbon Footprint Protocol and Calculation Tool can be found at http://www.wfa.org.au/environment.htm

(FOR OUR ORGANIC WINES OF AUSTRALIA
PAGE, CLICK HERE ....)

(FOR OUR NEW ZEALAND WINES NOW
AVAILABLE IN AUSTRALIA PAGE, CLICK HERE ....)

Cafe News April 2008

Art for Italian Restaurants & Cafes

British artist Neal Winfield has taken up residence in Italy - lucky bugger - and
naturally enough has become deeply mused by the rustic charms which
abundantly appear over every hill, down every dale, or around every stony corner.
He's contacted us because, having heard how Sydney is overflowing with fabulous
Italian cafes & restaurants, he figured there may be a demand for his very
reasonably priced expressions of buildings just like papa used to make. If
you happen to be a cafe owner in need of such delightful things you can email him
directly via nwinfielduk@yahoo.co.uk

Cafe News January 2008

Next on the Dining Calendar - Valentine's Day

No sooner are we past the culinary excesses of Christmas, than it's time to
start planning the more rarified atmosphere of a truly romantic Valentine's Dinner
for your most loved one. Deep Blue Bistro have emailed us their Valentine's Day
menu and they are doing two sittings - at 6.30 and 8.30pm - so at least you're
not stuck having to do endless meaningful glances at your darling, you can make
it a shorter and therefore sweeter affair. For more info on Deep Blue check out their
editorial page here. And further news from them they have an Australia Day special of
Kangaroo loin with buttered leeks, gnocchi ritollo & pepperberry jus with James
Squire Amber Ale or gls Nugan Estate durif for $32. Available both Sat and Monday
Australia Public Holiday.

I Like Chinese New Year Festival

If you're the sort of person whose knowledge of Chinese food and culture only extends
to the Monty Python quote of ordering "a 14, a 7, a 9 and lychees" in your local
peeling-decor Chinese restaurant, then here's your chance to get with the program.
Because this year's Chinese New Year Festival program features heaps of foodie events
such as the following ... Join Chinese New Year Festival Ambassador Kylie Kwong,
Kin Chen (Restaurant Manager) and Hamish Ingham (Head Chef) for a delectable
Billy Kwong Banquet. Enjoy unique Chinese cuisine showcasing the finest organic
produce, Cullen’s biodynamic wines and an interesting discussion on Billy Kwong’s role
within the Australian community ... Sample the flavours of the Chinese New Year Festival
at Star City’s Lotus Pond Restaurant, presented by award winning chef Liu Yan Tak. A
light yet satisfying meal consisting of the house daily soup, a choice of one main dish,
steamed vegetables with oyster sauce, plain congee, and seasonal fruit platter ...
Take an informative tour through the array of exotic Chinese produce and learn about
their history and use in the kitchen. Chef Charlie will guide you through the Market, along
with the help of the knowledgeable stall holders, and once finished will then demonstrate
how to cook the produce in the Paddy's kitchen. Tours are limited to 20 people so book
early and discover a new range of flavours to add to your shopping bag ... Sample the flavours
of the Chinese New Year Festival at Star City’s Lotus Pond Restaurant, presented
by award winning chef Liu Yan Tak. Enjoy 12 sumptuous courses of the finest ingredients
together with authentic Chinese entertainment at the Imperial Banquet. All seating is at
banquet tables of ten, so bring your friends and family along ... Educate your palate on
a flavour filled journey through the amazing diversity of Chinese teas. Staff at Zensation
Teahouse will reveal the varied tastes and nuances of delicate white teas, pure green teas,
fragrant oolongs, aromatic black teas and cleansing herbal infusions. Accompanied by
sweet and savoury Chinese snacks, this is a wonderful opportunity to gain an authentic
experience of Oriental tea culture. For further details on these delightful events go to sydneychinesenewyear.com.au

Cafe News December 2007

Progressive Food Options - an Organic Christmas

Christmas is a time to feast, and in a meat-loving nation, the festive spread is almost
guaranteed to include a bountiful array of ham, beef, chicken, turkey, lamb and eggs.
But before you launch into your Christmas shopping consider the far-reaching effects
of your supermarket choices. Purchasing organic meat is one way to ensure animals
have been given top treatment and a good life before the cheer of your Christmas table.
Organic food plays a significant part in the endorsement of animal welfare-aware
consumption, according to Dr. Andrew Monk, Chairman of Biological Farmers Australia.
“Organic principles have incorporated some truly celebratory codes relating to animals,”
he says. “There are the obvious things – like the prohibition of caging, battery farms and
feed-lotting – but organic farmers are also required to consider the natural social
and psychological functions of the animal.”He says for Christmas pigs in particular,
organic is a blessing. Around 5.3 million piglets are raised for pork products each year
in Australia, and 95% are factory farmed. Confined sows can suffer foot injuries,
lameness, abrasions, weak bones and muscles from lack of exercise, and heart
problems.“Under organic standards, all efforts are taken to ensure an animal can
naturally self-express,” says Dr. Monk. “Living conditions must consider the natural
needs of the animals for free movement, social behaviour, food, water, shelter,
shade and direct unfiltered sunlight.” He says under the Biological Farmers of Australia’s
Australian Organic Standard animals are kept in groups of a natural social size, use
of artificial daylight is restrained and force feeding and induced growth methods
are prohibited. Other animal related codes include the selection of breed types
appropriate to the region and environment; the prohibition of structural protrusions
for the minimisation of animal bruising and trauma; access to a healthy, chemical
and hormone free (certified organic) diet and a typical maximum transportation time
of 8 hours. Deputy Director of Animal Welfare Centre, Dr. Grahame Coleman,
says while consumers are getting wiser to the merits of welfare friendly produce,
most people still buy based on what’s in it for them. “Consumers are still most willing
to put self-related health, taste or price benefits as first criteria.” But Matthew Jamieson,
owner of Alstonville Poultry Farm in NSW, says a better life in the paddock leads to
premium taste on the plate. “As far as poultry goes, we raise our birds for longer,
they’re raised outdoors on a very high standard of chemical free feed and it makes a
big difference to the flavour and meat – which is more succulent than conventional
turkey,” he says. The BFA has a vision for the organic industry in Australia - to grow
organic food sales to 10 per cent of the food market in Australia by 2020. Animal
welfare is one of 20 good reasons to buy organic and assist the organic industry to
achieve its goal. More information available at www.bfa.com.au

Christmas Functions at DOV Delectica

No doubt it's one of the fabbest cafes around, and what's also appealing about
DOV at Delectica, apart from the infinitely friendly service that goes with the venue,
is the great value especially considering their location in super-plush Potts Point. For
example, this year Christmas party functions are on offer with two courses for just $33;
or you can have a 3-course meal including alcohol for $55 per person. Private room hire
is available and the DOV people will work with you if you wish to design your own menu.
Or you can request their function menu for more details. For more info call DOV on
(02) 9368 0600 or email cafedov@bigpond.com They will be open every day except
Christmas, Boxing & New Years Day. DOV at Delectica Cafe, 130 Victoria St, Potts
Point. Also check out the review we wrote about them by clicking here.

Christmas Functions at The Victoria Room

If you haven't already booked your company Christmas Party, then consider The Victoria
Room for the year's most important party. With The Victoria Room's ambient and flattering
lighting, you and your colleagues will look fabulous all night long. That's gotta win you
some brownie points with the boss! For a minimum of 10 guests you can have:
Canapes - Sumptuous, substantial Canapes in your very own semi-private, plush lounge
area. Minimum $75pp (excludes 10% service charge) for Food & Beverages. Banquet -
$45pp or $60pp (excluding drinks & 10% service charge) will get you your very own
gorgeous lounge area or dining table for a fabulous share-style dining experience.
Contact Kirsty Laird for more info on 02 9357 4488 or email info@thevictoriaroom.com

All You Ever Needed To Know About Organic Milk

A newly published scientific study shows that the incidence of eczema in infants
fed on organic dairy products, and whose mothers also consumed organic dairy
products, is 36% lower than in children who consume conventional dairy products.
Whilst there is a significant body of evidence showing that organic food contains
higher levels of beneficial nutrients than non-organic foods, this is the
first example of a definite health impact (i.e. isolated from other potential
beneficial factors) of organic food consumption being published
in a peer reviewed journal.
Whilst the study confirms it is organic dairy consumption that protects against
the development of eczema, the scientists could only hypothesise as to the mechanism
which delivered this protection. Their hypothesis follows the established facts
of increased levels of the beneficial conjugated linoleic acid isomers (CLA) found in milk
from organically managed cows. A separate recent study
confirms that higher levels of conjugated linoleic acids are not only found in
cows' milk but also in the breast milk of women consuming organic milk. This
therefore underpins the hypothesis that the higher levels of CLAs in the breast
milk of organic milk drinking mothers are a key mechanism in reducing eczema,
as well as the organic dairy diet of the infants themselves.
Shane Heaton, nutritionist for the Biological Farmers of Australia said:
“Given the strong evidence that organic has more beneficial nutrients, and the
absence of harmful additives, common sense suggests that organic food is better
for your health. It's good to see this starting to be confirmed by scientific
research. These studies add to the body of evidence showing that organic food
isn't a luxury - it's how food's supposed to be."
Professor Carlo Leifert, at Newcastle University, leader of the EU's 80m euro
Quality Low Input Food (QLIF) project, said:
"The Louis Bolk Institute together with medical schools in the Netherlands and
the UK has published data which show that the composition differences between
organic and conventional milk (as shown by the results from the QLIF project
and other published studies) translate into higher levels of CLA in human breast
milk and lower incidence eczema in infants. This is the first example of a definite
health impact of organic food consumption being published in a peer reviewed
journal."

Cafe News November 2007

The WILDEST hospitality industry news of 2007

The NSW state government has backed down at last to finally allow small bars to open
across Sydney serving alcohol without food.

The revised Liquor Act will cut licence fees from about $15,000 to as little as $500
for a small bar and $2000 for a hotel.

Premier Morris Iemma described the new laws as a dramatic transformation of Sydney's
drinking culture that will create a "true cosmopolitan city" - in other words, hopefully a city
with bars as fab as they are in Melbourne.

The Government also plans to abolish the rule requiring restaurants to force customers to
eat if they want to drink, to "provide greater flexibility to licensees wishing to open smaller
bars", Mr Iemma said. The existing costly and lengthy social impact assessment process,
which has kept would-be small bar operators out of the market, will also be dropped.

Social impact assessments can cost around $6000 and take a year to 18 months to be
approved, while some observers have put the legal cost of these assessments as
high as $50,000.

"This will change the culture of the way alcohol can be served in NSW. It simplifies
the cost and processes for those who want to open a small bar, but still takes into
account the impact on nearby residents. And it places a tougher onus on those who
own and operate bars to serve alcohol responsibly," Mr Iemma said.

The announced backdown on small bars comes after a Sydney Morning Herald
campaign exposed the donations the Labor Party receives from the hotel industry.

"The bill opens the way for Sydney to be a true cosmopolitan city and allows other
regional centres many opportunities to boost tourism and trade," Mr Iemma said.

For People Whose Wealth is Matched only by their Insanity

On November 4th an article appeared in the Sydney Morning Herald quoting
the most expensive food and drink options in Sydney. So that stingy types are safely
warned, and extravagant types suitably notified, we'll provide a snippet here:

The most exclusive coffee in Sydney is Kopi Luwak, available at $50 a cup from Rob
Forsyth's shop in Naremburn.

It is made in Indonesia from coffee beans that have been eaten and excreted (whole)
by a possum-like marsupial called a luwak.

The 10-centimetre slabs are then dried, broken up, cleaned and roasted for a brew
which is - apparently - exceptionally smooth.

Mr Forsyth said: "We do get people coming in to drink it but I think it's more because
of the hype than the taste."

The most expensive alcoholic drink in the city is a bottle of Hennessy X.O Mathusalem
cognac, on sale at the Sofitel Wentworth hotel and valued at $100,000.

It comes in an embossed lambskin case with wheels and a telescopic handle, and is
one of only 300 of its kind in the world.

The ultimate dining experience has to be the $1000-a-head tasting menu at Star
City's Astral restaurant.

It includes wild Iranian caviar, lobster with sea urchins and foie gras - all matched
to a glass of premium alcohol, of course.

If steak is more your scene, how about the $190, dry-aged Wagyu available at
Justin North's Becasse restaurant?

Even the humble pie can go high-end in Sydney. The Boathouse restaurant's snapper pie,
complete with truffle oil, comes in at $45 a portion - rising to $85 if you want freshly
shaved truffles on the top.

Despite the price, it is one of the most popular dishes on the menu.

When truffles are out of season, the tinned variety still comes at a high price.

A 50-gram tin of Pebeyre black truffles from France will set you back $256 from the
Simon Johnson grocery chain.

The Belgian Beer Cafe in The Rocks has $65 bottles of Deus beer behind the bar.
They are brewed in Belgium and then sent to the Moet & Chandon factory in the
Champagne area of France for special treatment and bottling.

For champagne, head to the De Nom bar on Oxford Street, where a bottle of '66 Dom
Perignon Enotheque (a favourite of James Bond) costs $3860 - and is a good seller,
according to a spokesman.

Even vinegar is costly. P. & R. Raineri's Delicatessen in Five Dock has a 250-millilitre
bottle of balsamic vinegar on sale for $280. It is 75 years old and the only one
in Australia.

And, if you have a sweet tooth, chocolatier Christophe Roose can help with his top-quality,
hand-made Belgian confections that sell for $87 a kilo.

www.smh.com.au

Cafe News October 2007

Attention Baristas: A Question re: Lactose-Free Milk?

It seems new on the market and it's fantastic news for the millions who can't drink
cow's milk (lactose-intolerant) and so were consigned to consuming soy lattes (the
men start growing breasts as a result) or drinking long blacks (at least you keep your
masculinity that way). But what about the quality of the coffee made with lactose-free
milk? Any baristas tested out the lactose-free milk yet? Please feel free to email
us with your experience: editor@sydneycafes.com.au

Lotus Begin Friday Evening 'Cafe Music' Residency at Glebe's Fair Trade Cafe

Playing eclectic acoustic tracks such as the international-flavoured "Bedroom in Japan",
their sensual & sultry "Sensational", the bizarro celebration of feminine mystique "Womb"
and other tunes all nicely unplugged (& free) for a casual cafe crowd chilling out at 6pm on
a Friday afternoon, Lotus have begun an ongoing residency at Glebe's Fair Trade Cafe
which is at 33 Glebe Point Rd (Well-Connected Cafe is next door). Lotus play an hour of their
all-original material, so if you're in the neighbourhood, drop in between 6.15 and 7.15pm for a
hot chocolate, or some of Fair Trade Cafe's delicious food or scintillating coffee. Good to
see that live music still exists somewhere in Sydney after the pokies destroyed most of it.
Maybe more cafes should get into supporting local original bands playing acoustic sets?
For more info on Lotus check out www.myspace.com/lotusmusic or for more info on the
Fair Trade Cafe check out www.fairtradecoffeecompany.com.au

Cafe News September 2007

"Eat Your Words" - A Menu Speller For Foodies

In life we all have our weaknesses, and one of mine is the outright inability to
remember how to pronounce 'bruschetta'. One week I'm calling it 'brushetta', the next
I surprise myself as 'brusketta' pops out of my mouth - not literally thank goodness.
Pronouncing the name of wines, however, is something I am magnificent at, at least
up until the third glass, no doubt due to my habit of drinking nearly every night of the
week. So it was uncanny timing when one night a couple of weeks ago I insisted on
teaching my Chinese housemate how to say se-me-yon, cab-er-nay so-vin-yon and
vee-on-yi-ay, and then the very next day discovered this handy book had arrived in
the post. It's the sort of pocket-sized reference that every restaurant or cafe owner
should immediately go out and buy for their staff, so that pedantic literary types will
actually start frequenting their businesses again. I for one have to admit that once I see
a cafe sign with 'crossants' or 'cuppachino', or 'no split bill's' I can never go there again.
I feel ill when people display their ignorance, and that feeling sure ruins the appetite.
But this illuminating & fun book has shown me that there are many terms I'm still
nowhere near adept at, French and Italian and .... well, mostly French and Italian!
Despite the array of Asian food in Sydney, we sure borrow a lot of foodie words from
our European neighbours. To order a copy, or multiple copies for your staff, check
out the co-authors' website: futuratraining.com.au

Cafe News August 2007

Restaurant 07 - A Must For The Industry

Restaurant 07, the dedicated event for the restaurant industry, will take place
on Monday 13th - Tuesday 14th August at the Royal Hall of Industries, Moore
Park, Sydney. Over 160 suppliers providing the very best in regional produce,
innovative new products and services for your business. Plus free talks and
demonstrations will provide expert advice from the best in the industry. To find
out more click on http://www.restaurant07.com.au

The Film Star, The Coffee Festival, Her Husband & The Chai

Aroma Coffee Festival in The Rocks was packed with people, and we felt that
the event could have done with a lot more seating! But we're cafe fanatics, we want
to sit on our asses as much as possible. One person not complaining, in his case
feeling ecstatic with the day was our mate Martin Buggy, director of Bondi Chai, who
we caught up with moments after Nicole Kidman and Keith Urban had come to his stall,
completely free of henchmen in tow, and enjoyed his Bondi Chai product, declaring it
excellent. A few days later he sent us this email:
A quick note to let you know that Bondi Chai is now well and truly under way in our
new market of Sydney after our participation in the annual Aroma Festival at The
Rocks on Sunday.
" We had a team of 4 working flat out from 10am to 5pm during which time we made
up and handed out 7000 x 20ml samples – that’s 1000 samples an hour or 16 samples a
minute! It was a bit like feeding seagulls at the beach with a bucket of hot chips!
(We also sold 360 x 250g packs and, sin of all sins, had actually sold out of Club
Cinnamon by 3pm. An estimated 100,000 people visited the Festival on Sunday and
it’s easy to see why it’s regarded as one of the biggest events of its
kind in the world.
"Adding to the pandemonium outside our stall, absolute madness broke out inside
when Nicole Kidman and husband Keith Urban just ‘happened by’. Appearing out
of the crowd completely without fanfare or the usual paparazzi and gang of minders,
Nicole tasted our Club Cinnamon and thought it was wonderful. Of course, all of
our highly professional girls immediately sprang into action and offered her a bag to
take with her – NOT! They just stood with wide-eye and slack-mouths, muttering
inaudible noises as they slid quietly into the crowd.
"So, after impressing Australian/Danish Royalty in Crown Princess Mary we can
now add Australian/Hollywood Royalty to our list of fans.
" While the results on the day are gratifying, by far the more important outcome
is the on-going interest in Bondi Chai that events such as this create. It’s always a
difficult thing to gauge, but one measure we use regularly is the spike in visits to our
website in the weeks after an event.
" In the next six months Bondi Chai will be featured at consumer-based shows in
Singapore, Brisbane, Melbourne, Sydney and Adelaide as well as a trade roadshow
in three centres in Tassie. If you want to capitalise on the increased promotion of our
product that these shows will generate, please just drop me a note and we can have
a chat about how we might help to achieve your ends.
You can contact Martin via the Bondi Chai website:
www.bondichai.com.au

28 Years of Tequila Time!

Encountering a totally full restaurant on a freezing Wednesday night was the first
encouraging sign as to the longevity of Fiesta On Oxford, which has been run by the
same owners, sisters Vicki and Jan, for 28 years. Starting with a mango margarita and
a Brazilian caipirinha, despite their icy impact, set a festive tone, while the cosy interior
and lively energy of this 'modern Mexican' cafe soon had us forgetting the Bondi Junction
wind-tunnel quality of the surrounding streets. We'd heard this place is pretty famous for its
Nachos, and were able to order them half-beef half-black-bean+chorizo. Definitely sublime
and wisely one plate shared between two lest we were to ruin our appetites. From there
we took up the waitress's recommendations - one of us had the Sizzling Fajitas which
was split between seafood and chicken; and the other went for Enchiladas also split
between seafood and chicken. Both were delightfully generous mains which ruined the
prospect of having desserts, especially when we couldn't resist downing a litre of Sangria
... while Fiesta on Oxford is BYO why would you when Sangria is so affordable and
complements the food so well? More highlights? Fiesta's staff are fantastically friendly,
from a Brazilian chap called Klaus who is 'almost family' as he's worked there for 11 years,
to the lovely Elena, Aleyandro and Reena, who certainly looks Latino but is ... Nepalese!
Fiesta on Oxford also has a cool-looking function room for groups of around 20-30
people, they also do 15% discount for take-away, and on their specials board we noticed
a Gumbo Soup which aroused our curiosity for next time - love a bit of cajun-creole in
the house. If you're looking for a festive atmosphere any night of the week then whether
you're a couple (plenty of two-seater settings available), a quartet looking for a very
groovy booth or a group of people aiming to truly celebrate life, then chances are this
place will become a favourite. More power to the sisterhood!
Fiesta on Oxford, 306 Oxford St, Bondi Junction. Open 5.30pm-late seven nights;
plus lunch on Fridays. Ph (02) 9389 3665.

The 3rd Annual Gluten Free Expo

The Gluten Free Expo brings the best of gluten free food to Sydney on Friday
17 and Saturday 18 August 2007.
Returning to Sydney Showground Sydney Olympic Park, for its third year running,
the Gluten Free Expo is the one of the biggest events on the coeliac diary. Offering
the largest display of gluten free products, it’s not to be missed! With free
admission, easy access and ample parking, each year the Expo gets bigger and
better with a greater range of products and more visitors.
On Friday 17 and Saturday 18 August the Sydney Showground is turned into
gluten free delight with around 70 stalls offering a varied assortment of foods, music,
tastings and demonstrations by respected dieticians and chefs.
The Coeliac Society of NSW introduced the Expo three years ago as a way of
showcasing gluten free products for their members. In the first year, capacity was
reached in only a few hours! In 2007 more companies are showcasing their products,
with foods from Jalna, White Wings, Roma Food Products and many others.
“The idea of being able to sample any food at the Expo without having to worry is
such a relief for sufferers of gluten intolerance,” says Graham Price, Coeliac Society
President. “All food items are gluten free, with delicious cakes, pizzas and other
delicacies on the menu.”
In Australia today there are over 250,000 suffers of Coeliac disease and it is
estimated that about 1 in 100 people in Australia suffers from the disease,
with many more undiagnosed. These numbers have fuelled the availability of gluten
free products on the market today, as more consumers demand to find the
best gluten free products to suit their diets.
“The Gluten Free Expo provides a one-stop-shop of products and food preparation
demonstrations. We find that part of the challenge for the gluten-intolerant is to
have access to delicious food that the whole family will eat together. With all the
new foods and products available, an Expo like this makes it easier for families
to plan menus and save time and extra cooking,” adds Price.
The awareness of the need for gluten-free products is no longer relegated to a special
section of the supermarket. Now the sale of many products is integrated into the
mainstream supermarket presentation and food proudly displays ‘gluten free’ on
its packaging. Cafes and restaurants also show awareness of the need for
these foods, demonstrating that these dietary requirements are important and in demand.
The Expo is sponsored by Coles, Eskal, Basco Gluten Free Foods & Gravox.
Free Admission
Friday 17 August: 4 – 8pm Saturday 18 August: 9am – 5pm
Sydney Showground, Sydney Olympic Park.
www.glutenfreeexpo.com.au

Cafe News July 2007

The 2nd Annual Sydney Vegan Expo

Sunday, 22 July 2007 – 10am to 4pm
Petersham Town Hall, 107 Crystal Street,
Petersham
"Cool the Planet Bite by Bite!" is this year's theme for the 2nd Annual
Sydney Vegan Expo – so let’s all warm up this Winter as we learn how to save
our precious planet. Believe it or not, what you put in your mouth affects climate
change more than the car you drive and the plane you take for your overseas holiday,
according to a major recent report by the United Nations Food and Agriculture
Organization. Furthermore, it’s a best-kept secret that a plantbased diet is 33%
more effective than driving a hybrid car in the reduction of greenhouse gases– what
a bargain and the effect is immediate:
http://www.eurekalert.org/pub_releases/2006- 04/uoc-svd041306.php
The line-up of entertainers and speakers is first-class. Heading the entertainment
will be DeniHines, performing four of her songs including – very appropriately –
5 Days of Rain from her CD, Water for Chocolate – plus Pete Aah as well as much
more. Speakers include Dr Jonathan Balcombe, author of Pleasurable Kingdom
(his new book on animal behaviour); Pierce Cody of the rapidly expanding Macro
Wholefoods Market, on Organics and the Environment; Brian Sherman, AM,
Director of the animal welfare funding group, Voiceless, on the subject,
'Voiceless – the New Frontier'. Also speaking is Lindsay McDougall of 2JJJ
and popular band, Frenzal Rhomb, as well as vegan Greens MP, Lee Rhiannon,
who will speak on what is currently happening on the state
environment front. You’re sure to learn some amazing things at this Expo as
well as try some scrumptious vegan food. You’ll be amazed that food can taste
so good and be so good for your health, as well as the planet. It’s win-win-win! The
planet needs our help ‘yesterday’ and Cool the Planet Bite by Bite is the place to find
out how to go about it. Don’t sit at home watching the glaciers defrost and hoping
for effective government action when you can be at the forefront of this new movement
for planetary healing! So leave your preconceptions behind and bring your appetite
– as well as your family and friends for a fabulous, fun day! There will also be a wide
variety of stalls with vegan products, books, CDs/DVDs and organics, as well as
environmental and animal groups. The 2nd Annual Sydney VeganExpo is proudly
sponsored by Inika, National Australia Bank, The Australian Vegetarian
Society, Happyandhealthyfoods.com, Abundant Garden and Macro
Wholefoods Market. More info at www.vegansocietynsw.com
Entry is $5.00 at the door.

The Rocks Aroma Coffee Festival

This event is so heavily promoted, we barely think we need to mention it here
This year The Rocks Aroma Festival takes on new dimensions with close to 100 stalls,
including a Chocolatiers Boulevard, Spice Bazaar and Teas of the World in addition to
coffee from more than 25 roasters.Make your first stop the coffee roasters at First
Fleet Park or George Street, where you can pick up a freshly brewed cup of coffee for
just $1. Take your pick of coffee from boutique roasters or the larger coffee houses,
and enjoy tasting the different roasts as you wander through Sydney’s heritage quarter.
Coffee in hand, stroll on to the Ford Focus Lifestyle Forecourt near the Overseas
Passenger Terminal to pick up some tips and ideas on cooking with spices and chilli
at the free cooking demonstrations.Visitors with a penchant for sweet treats should head
straight to the Chocolatiers Boulevard at West Circular Quay, near Campbells Cove.
Leading chocolatiers will be offering a vast array delicious goodies including fine
chocolate, handmade gourmet fudge, pistachio and cherry nougat, rocky road, cupcakes,
hand-made cookies, pure honey and freshly toasted macadamia nuts.The health-conscious
can cleanse their palates with an organic green masala spice chai tea or choose their
favourite tea from a wide selection of black, green and exotic teas along George Street.
Dip into an aromatic haven at the Spice Bazaar at the top end of George Street, on your
way up to The Rocks Market. Inside you can choose from an assortment of winter spices
to warm your cooking during the colder months, or rest awhile with a Turkish coffee.
10am-5pm Sunday 22 July. Overseas Passenger Terminal, First Fleet Park and
The Rocks Square from 10am. More info: The Rocks info line on 1902 222 222.

When in Marrickville

The newly renovated Bay Tinh Vietnamese Restaurant continues to satisfy locals
with dishes such as their Tender Beef Cubes (just $7.50), Crispy Pancake ($9.50),
Sweet & Sour Prawn Soup Vietnamese-style ($4.90), or their specialities in the Bonfire
style such as Braised Duck or Stuffed Dried Mushrooms, topped off by those in the
know by their secret recipe Fried Ice-cream, which is as good as those we enjoyed
as kids in the 1970s! Open also for functions either on Saturday or Sunday lunch or
Sunday nights (minimum 30 people), the rest of the time its a free-for-all as whether
ordering off the menu or tucking into one of their Banquet menus, this place represents
genuinely consistent value-for-money. Bay Tinh, 316-318 Victoria Rd, Marrickville, ph
(02) 9560 8673. Open seven days, bookings essential Fri & Sat nights.

A Newsbyte from the Shire

A quick email from Richard at the Fringe Cafe in Bundeena: "Just thought you
would like to know that our little cafe in Bundeena beat stiff competition to win
The Shire Tourism Hospitality Award 2007.
More info at ... www.lovethefringe.com

A Reader's Recommendation

Last night my partner Greg and I went to a great restaurant at Wetherill Park. It is called Maurizio's. The owner - Jason Smalley is the Chef and is very talented. It is as they describe it - a Bar, Cafe, & Restaurant Open for Lunch and Dinner 7 days a week. Phone: 02 9756 1133 (best to phone for a booking - weekends especially are very very busy they say).
Web site - http://www.mauriziosrestaurant.com.au
We had calamari for entree and it melts in your mouth, veal for main dish - I had in marsala sauce and Greg had with mushrooms. We finished with dessert Greg had strawberries in Kaluah and I had strawberries in Crepe with cream. Mocha to drink which was served with an after dinner mint. The whole meal was fantastically delicious! We were thinking about the number of times we go out for dinner and actually enjoy our meals - the last time this happened was ten years ago in a little town outside Launceston, Tasmania! We don't go out to dinner very often! The atmosphere was great, room for quite a few people - they also hold wedding & other functions there, they are warm and
friendly. I would highly recommend them if you want to get in touch with them. I'm sorry to say I did not catch the Chef's wife's name (what a gaff that is...) We actually wanted to go to Vinnies at Casula on the Highway however they were booked out for the night and
last night was my birthday. I am glad how things worked out. I haven't enjoyed a meal like that one in simply ages ... They have a great menu - seafood, veal, fully licensed etc. I've just
noticed they even do take aways... Well, enough of my recommendations - I hope you get to try them out for yourself some time as I know you will not be disappointed.
Cheers for now,
Sandy Cee - Liverpool.

Got any cafe news for us?
Email us via media@sydneycafes.com.au

Cafe News May 2007

Gourmet Palette Artistic Catering

Our monthly profile for May looks at Gourmet Palette Catering. What a top
class gourmet option in Sydney whether for weddings, corporate or other
private functions. If you're looking for a simply divine caterer for your next
event either click on the profile we wrote about them here or go direct to
their website www.gourmetpalette.com.au

Primo Italiano 2007

Thanks to Robert at Incas Caffe for notification that Sydney's original Little Italy will become an Italian piazza on Sunday 3 June complete with a fountain, al fresco dining, fresh food markets, music, dancing, street performers, and wine tasting. The City of Sydney's Primo Italiano is a free street festival which celebrates the Italian flavours and heritage of East Sydney. Sample classic fresh Italian produce such as cheese, olive oil, bread and pasta, pick up fresh flowers, fruit and vegetables, or indulge in some of the best Italian food Sydney has to offer at stalls by premier restaurants. Primo's resident DJ will play Italian pop music at the Primo Beer Garden of the Lord Roberts Hotel and popular Italian performers, big bands and crooners will entertain across three stages. For more info click here.

Cafe News April 2007

A Bollywood Night

If it's good enough for Brett Lee, it's good enough for us!! Club De La
Mar's forthcoming event Cirque Del Bollywood will be a great night out for
cafe society types, to find out more simply click here.

Sexy Restaurant Site For Lease

A rare opportunity exists to occupy one of Surry Hills' best restaurant/bar sites
(413 Bourke Street, Surry Hills). Immaculate finishes throughout including "Tigers eye"
bar, Phillipe Stark mirrors & B&O sound system. Valuable 1am liquor license (Dine
or Drink) and POPE entertainment license. Courtyard area great for al fresco
dining/drinking. For more information email Julia Unger:
mimemo9@fastmail.com.au

A Book That Can Change The World

If you only read one book this year, make sure it's the CleanFood Organic
Guide, Edition 4. Chapters include "Climate Change - the Organic Solution",
"Sustainable Seafood Shopping" (how prawns and oysters stack up), "Chemicals
in Cosmetics", "Synthetic Supplements" as well as major reports on supermarkets,
cotton, nanotechnology, bird flu, pollutants in food and antibiotics in meat. Greens
leader Bob Brown reckons it's "a truly brilliant book, it is a classic". There are three
must-have back issues you can also access via their website:
www.cleanfood.com.au

Cafe News March 2007

Aries Party

A great night out for the 25-55 age group, we love these nights.
If you're a bit of a bit of a new-ager, not that there's anything wrong with that,
then you'll fit right in - for more info go to www.myspace.com/clubdelamar

Out of Africa Newsbyte

Just a stone's throw from the Manly Wharf, Out of Africa makes for a pleasant
escape from the buzz of Sydney – for locals and travellers alike.
Rugs and cushions are laid out for the more casual diners but the infusions of
spices and incense –- and the friendly service is enough to make you feel
exotically at home.
To start, a mixed entrée is a great way to sample the delicacies on offer.
And from faultlessly grilled calamari to the sweet chicken and almond-filled
briouts, it highlights the eclecticism of the Moroccan cuisine offered here.
The signature dish, lamb backstrap arrives a succulent medium-rare as promised
and rests delicately on a bed of fruit spiced rice, whilst the smooth apricot sauce
and sour cream that accompanies it will melt in your mouth, balancing the
sharpness of the lamb.
The fish tajine has a more mainstream flavour but is set off by its zesty tomato
sauce and preserved lemons, as traditionally used in Moroccan cuisine.
For dessert, the crepes are a little tough but the date sauce is delectably sinful.
The lime and passionfruit timbale is surprisingly creamy and achieves the perfect
balance between rich and light – this one is a winner.
Before you leave don’t forget to try the ritual of Moroccan mint tea. Poured three
times for perfection, this refreshing drink will leave you in the right spirit for
an after-dinner stroll along the esplanade. - Philippa MacLachlan.
www.outofafrica.com.au

Cafe News February 2007

A Perfect Patisserie Picnic

If you're a bit like us here at Sydneycafes, that is time-poor and not always inclined to
cook up a big feast (dining out is just so cheap and easy in this fast city), then you'd do
far worse than copying our lead next time you're planning a picnic for 6 to 12 people. We
emailed Ascent Patisserie who specialise in gourmet items and who have a range of
gluten-free desserts, and gave them a basic instruction that 70% of the order needed to
be savoury, the rest could be sweets but we needed a birthday cake in there somewhere.
For savouries they supplied us with 24 Miniature Chicken Mango Filos, 24 Miniature Quiches,
24 Miniature Tandoori Chicken Rolls, 6 Salmon Spinach & Pine-nut Quiches, 6 Gourmet
Pumpkin & Ricotta Rolls and 6 Chicken Mango Crepe Rolls. For desserts we had 6
Gluten Free Lime Bavarois, 6 Gluten-Free Individual Pannacottas and a luxuriously muddy
Gluten-Free Chocolate Mud Cake which they inscribed for the birthday boy. Total cost
including GST was $215. The food was absolutely scrummy and the guests looked
impressed all day. In a rush? We recommend you just cut and paste the above text and
email it to felipe@ascentpatisserie.net - or check out their website for more
info: www.ascentpatisserie.net

Aquarius Party

Club de la Mar presents:
You & your friends are invited to
the annual Aquarius Party
Flying high ...where the
creative meet the wonderful...
Featuring
the infectious feel good pulse of
Declan Kelly & Band
& Dj Maestros Kundalini & Shimon
When: Sat 10th of February 2007
Where: J' adore le Bar
www.jadore.com.au
1A Burton St
Darlinghurst
Time: 7pm - 1am
Cost: $20
Want to catch a glimpse of
the last Sagittarius party? Visit
www.myspace.com/clubdelamar

Thanks to Chefs for Global Warming

Congratulations to all those chefs out there who turn their burners
up hot. Well done boys and girls, you have contributed to a very
important global issue finally getting onto the world stage - as even
conservative warmongering knobs such as Bush and Howard are finally
admitting that global warming is real. If it wasn't for the world's chefs burning
their bunsens at maximum, maybe this matter wouldn't be at critical mass yet?
Sushi chefs, get your acts together, wouldya?

On Matters More Serious

Folks out there have been wondering if we have an Editor's Choice of
places we've given the thumbs up to (after we've sucked them of course).
So we decided to cook up our "Kitchens of Fame" page, da-daa, puns regarding
Barry Hall Hall are all stupidly appropriate. On ya Barry,, you screwed up our
Back-to-Back opportunity, get away from your tea-drinking nonsense and whack
a couple of coffees into you not at half-time but BEFORE the game you galumping
oaf!! Oh yeah, our cafe-version-of-hall-of-fame-page, duh, er, "kitchens of fame",
all editorially endorsed, to check 'em out click here.

Cafe News January 2007

Unique CBD Leasing Opportunity at Market City

A unique opportunity is now available for a café/restaurant operator to join
Market City Shopping Centre. Located in the heart of Chinatown, Market City
is situated above Paddy’s Markets on the corner of Hay & Thomas Streets
and walking distance to The Entertainment Centre and Darling Harbour precincts.
Construction has recently been undertaken on Level Three which has seen the
creation of three new tenancies. Two of which have been leased to Nandos and
Sushi Train. The third location is approximately 170m2 and is available for lease.
Express your interest by contacting Jade Baranic - 02 9212 1388
or email jadeb@marketcity.com.au

A Taste of the Central Coast

Just opened in Victoria Street, East Gosford, the heart of the Central Coast’s most
diverse shopping village, Taste Gourmet Grocer and Cafe is a true food lover’s
destination. Owners Brian Lawler & Michele Menchin focus on great food at
reasonable prices, from fab food in their cafe and arguably the Coast’s best coffee, to
gourmet grocer basics, specialty deli items, selected Central Coast regional produce,
fresh take home meals, gourmet hampers and more. It’s a new venture for Brian
and Michele who seachanged to the Coast after six years running a highly acclaimed
gourmet food store in Canberra. Taste Gourmet has quickly become a popular place
for locals, family and friends to meet, to exchange information of food and coffee with
their food experts and baristas and to savour the aromas of the kitchen. They have
a Taste Gourmet Food Club, food tastings nights, coffee appreciation course and
special shopping nights. Taste Gourmet Grocer and Cafe, 73 Victoria Street,
East Gosford. Open Mon-Fri 8.30am-6.00pm, Sat 8.30pm-3pm, and Sun
9.30am-2.30pm. Ph (02) 4324 2130 www.tastegourmet.com.au

Get Your Banners Online Now

Spaces are filling fast if you wish to have a banner campaign on Sydneycafes.com.au
during 2007. With current banner advertisers Swell Restaurant, Bistro Lilly, Bondi Chai
and Be Mine Cajun Restaurant having excellent results from their banner campaigns
during 2006, they will all be re-booking during 2007. This means if you want your share
of the new diners who are coming from our 1250+ daily unique users actively
seeking new places to dine, then spaces are very limited - email us now via:
marketing@sydneycafes.com.au

"The Future of Food" Screening

The Future of Food documents how genetically engineered foods slipped into our
supply. This stylish film is not just for food faddists and nutritionists. It is a look at
something we might not want to see: Monsanto, Roundup and Roundup-resistant
seeds, collectively wreaking havoc on American farmers and our agricultural neighbors
around the world. In the end, this documentary is an eloquent call to action. "Just about
everybody is pretty serious about their chow," says Deborah Koons Garcia, enjoying
the understatement. "Even if they don't eat good food, they're serious about their junk
food." No matter how serious they are, though, Garcia knows most people don't realise
that genetically engineered foods have quietly slipped into much of the American food
supply, mostly from corn and canola. They're in an estimated 60 percent of all processed
foods. There is a revolution happening in the farm fields and on the dinner tables of
America - a revolution that is transforming the very nature of the food we eat. The Future
of Food offers an in-depth investigation into the disturbing truth behind the unlabelled,
patented, genetically engineered foods that have quietly filled grocery store shelves for
the past decade. From the prairies of Saskatchewan, Canada to the fields of Oaxaca, Mexico,
this film gives a voice to farmers whose lives and livelihoods have been negatively impacted
by this new technology. The health implications, government policies and push
towards globalization are all part of the reason why many people are alarmed by the
introduction of genetically altered crops into our food supply. Shot on location in the U.S.,
Canada and Mexico, THE FUTURE OF FOOD examines the complex web of market and
political forces that are changing what we eat as huge multinational corporations seek to control
the world's food system. The film also explores alternatives to large-scale industrial
agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis
today. This new documentary uses archival footage and interviews with farmers and
agriculture experts to argue that GMO foods are jeopardizing our food safety. During the
past 10 years, the film tells us, genetically engineered crops have infected our food supply
and undermined cultivation methods that have been refined over thousands of years.
The Future of Food lays out a detailed case against genetically engineered crops.
Exploring a gamut of issues from so-called suicide seeds to lax food-safety enforcement
laws, and from the controversy over patented genes to infected cornfields, the film is
a comprehensive and chilling example of the GMO (genetically modified organism)
debate. Upstairs, 498 Miller Street, Cammeray, 2 minutes from North Sydney, 5 minutes
from Sydney CBD on street parking or in Council car park in Miller Lane off Amherst
Street. January 28, 2007 6:30 PM $15.00 per person includes tea & snacks.
Call Sita now on 1300 888 379 to book.

Got Any Cafe News For Us?

Tell us ALL about it - email editor@sydneycafes.com.au

Cafe News December 2006

A Fine Food Show Indeed

Fine Food Australia has just been crowned Tradeshow of the Year by the Exhibition
& Event Association. Accepting the award Exhibition Director Timothy Collett
acknowledged the exhibitors who had supported the show over many years, and key
industry suppliers. “It is a fabulous show to be involved with. It really goes to show
that the Australian food and exhibition industries are as good as any in the world”.
This year the show ran from 11-14 September in Melbourne. It was a huge success
with over 900 exhibitors and 30,000 trade visitors. Next year Fine Food Australia returns
to Sydney, and organisers warn that space bookings are already well advanced.
Fine Food, Hotel Australia and Fine Wine & Spirits will run from 24-27 September 2007
at the Sydney Convention & Exhibition Centre. The success of the recent show in Melbourne
has resulted in most exhibitors immediately signing for the next show. This means only
25% of space is still available.
For more info go to http://www.foodaustralia.com.au

J'adore Hosting Sagittarius Party

Saturday 9th December is when the annual Sagittarius Party is being held.
And the rather yummy J'adore Bar & Restaurant in Darlinghurst is where.
For more information check out http://www.myspace.com/clubdelamar

Cafe News November 2006

New Cafe TV Show Seeking Cafes, Restaurants & Bars

TV presenter James Ibrahim is looking for cafes and other dining venues who
would like to be included in a new community TV program about Sydney's
dining culture. Cafes, restaurants, bars or even boutique wineries will be
showcased in an 8-minute segment - of which three segments will make up
each TV-half-hour episode. Not only will this be shown on Channel 31, but by
contributing to the cost of the production, cafes will receive their professionally-
produced segment as an mpeg which can be emailed to prospective diners or
included on your website for easy download by potential customers. To back up
this project we at Sydneycafes.com.au will also include in the package the production
of a feature editorial page on our website including photography and a 350-word
review. Estimated cost per cafe will be around $2K which includes full
production, broadcasting on Channel 31, creation of the mpeg and the profile
on Sydneycafes for 12 months, an example of which is
http://www.sydneycafes.com.au/be-mine.html
.... to enquire further email editor@sydneycafes.com.au or contact James
directly via james@jamesibrahim.com or call him on 0403 072 573.

Pianist Required for Be Mine Restaurant

Sydney's best cajun-creole restaurant, Be Mine in Bourke Street, has recently
got a license to operate as a piano bar as well. Great to see a restaurant supporting
musicians and from the diner's perspective, it just adds to the romance and appeal of
the evening. Here's the ad they emailed us: Piano bar entertainer (pianist vocalist)
needed for a piano bar and restaurant in Surry Hills, Sydney. Usual shift three hours
per evening and could be up to six evenings per week depending on demand. Please
email your details to info@be-mine.com.au

A Milestone in Harmonising the Australian Organic Industry

Two of Australia’s largest organic certifying bodies have decided that they will
unite, in a milestone achievement reached over 4 years of mutual cooperation.

The Organic Growers of Australia Certified Ltd. (OGA), one of the largest
certifying bodies for organics in Australia, on Sunday 29th October held its Annual
General Meeting where an almost unanimous majority of members voted ‘YES’ to the
move into the Biological Farmers of Australia Co-op Ltd. Group (BFA).

The BFA is Australia’s leading and largest member body for organics in Australia,
and its subsidiary Australian Certified Organic, prior to this merge, certified over
half of Australia’s certified organic operators.

The BFA Chairman Doug Haas said “The organic industry has now witnessed
the strongest and most important coming together for the benefit of all. It was a
pleasure to be involved in this great decision for BFA and OGA and particularly
working with a group which bases its policies in the interests of the smaller growers.”

Pierce Cody, owner of the largest independent retailer of certified organics within
Australia, says it is fantastic news. “There are currently 7 certification bodies in
Australia which for a relatively small market causes considerable confusion and
doubling up of resources, placing extra pressure on our fledgling industry. It is pleasing
to see that two certifiers have been able to work together to deliver some much
needed rationalisation of Industry. Of course we are very keen to see further of this
rationalisation occur.”

Based on Australian Quarantine Inspection Service (AQIS) 2005 data, the new
group will certify over 1600 operations; or approximately 70% of the industry’s
organic operators.

Andrew Monk, Chairman of the BFA Standards Subcommittee and Managing Director
of Green Planet Environmentals comments “Let us not forget that these organizations
are not for profit, are set up by and for their membership, to serve the ideals
of the organic movement and sector. This latest process of democratic decision
has clearly highlighted where the support lies in relation to the best directions
forward for our industry.”

The integration of OGA into the BFA group is expected to be completed over the
next few months. At this present time the OGA standard will remain as a separate
AQIS approved certification stream to ACO, managed under the umbrella
of the BFA group.

Michael Blakeney, General Manager for BFA explains “Once the consolidation is
complete, the OGA certification stream will provide certification to those small growers
who wish to target farmers’ markets and retailers. Their produce will not be eligible
for the export stream. Present OGA growers who wish to have product available for
export will be required to have ACO certification.

Howard Rubin, Director of OGA says it is a win-win situation for all growers. “While
OGA has over the years specialized in small grower certification, these growers
have in practice been subsidizing the larger growers. Now we have created a system
especially for them providing a reduction in fees and simple compliance system.

“Smaller growers subject to increasing costs with other certifying bodies will likely
join and grow this new small growers’ scheme. It has been a long time coming and
we really appreciate the cooperation between the two Boards for achieving this
great result for all."

Oils Ain't Oils

Emerging boutique Margaret River olive oil producer “Olio Bello” has enhanced
its already growing reputation by taking out the prestigious Australian Grower of
the Year award in Canberra on 26 October at the annual Australian Olive Oil
Association awards night.

Owned by a syndicate of investors, including former Australian of the year, Dr
Fiona Wood, Olio Bello was established by American businessman, Jack Witkin in
1999, when the first olives were planted in the rolling hills area of Margaret River.

Adrian Spelt, General Manager and part owner of Olio Bello says “Particularly
pleasing was the fact that an organic farm has won the award. The unique soils
of Margaret River have shown that not only does the region produce great wines, but
also great olive oils as well.”

Until recently, Olio Bello’s oils have sold out each year due to demand. Mr Spelt said
Olio Bello was introducing a Member Club and online sales system to ensure its devoted
followers would not miss out on the award winning oils.

Olio Bello produces a number of unique oils from its 14 varieties of olives as well as
more exotic flavoured oils such as citrus pressed and chilli infused products. Its certified
organic status with ACO attracts ‘foodies’ both locally and internationally and many
Australia’s leasing chefs are incorporating the product into their culinary creations.

www.oliobello.com

Cafe News October 2006

Good Food Month

Sydney gets fatter this month in preparation for summer - we've got that all
wrong we know, just shows what a hedonistic city we are. While other cities
are attempting to shift the winter kilos, we're going hard in the opposite
direction for the entire 31 days, thanks to the Sydney Morning Herald's
gluttonous Good Food Month. For all the details on the hundreds of
events click the Good Food Month website.

Organic Breadmakers: "We Bake To Differ"

Never before have Australian organic bakers been faced with having
to add synthetic additives to their bread. Organic products must have an
exemption from mandatory fortification.

Food Standards Australia New Zealand (FSANZ) has decided to mandate
fortification of bread with folic acid and are expected to make a similar
decision for iodine. Both are outside organic consumer expectations.

Australian and New Zealand Ministers can either agree with the decision
at the Food Standards Ministerial Council meeting in Canberra next week
on October 25, or seek a review of the decision.

Biological Farmers of Australia (BFA) joins the Soil & Health Association
of New Zealand calling on Australian and NZ Ministers to allow consumers
an organic choice.

The BFA is the largest membership organisation supporting organic food
and farming in Australia. Its subsidiary Australian Certified Organic (ACO) is
the largest certifier of organic produce in Australia. As such the BFA group
advocates for a healthy natural diet derived from food produced organically
and free from additives.

The BFA believes that organic bakers, farmers and millers using natural
growing and baking techniques and ingredients should be provided an
exemption from mandatory fortification of bread with folic acid and iodine.

Organic bakers do not use synthetic additives, and such additives are
completely against the principles of organic production.

Organic bakers take pride in the natural quality of their products.

Organic consumers seek out organic products because of the way they
are produced and the absence of synthetic ingredients.

Organic consumers are most often health-conscious and many use specific
dietary items to address known nutritional gaps.

George Weston Foods Limited, one of Australia's largest bread manufacturers
has commissioned a national survey to investigate consumer opinion
on the FSANZ proposal.

The research, conducted by independent research company, Taverner Research,
found that 91% of Australian consumers say they want choice as to
whether they eat bread fortified with folic acid or not.

In addition, 95% of women of child-bearing age, the group to which
the proposal is targeted, say they want choice as to whether they eat
bread fortified with folic acid or not.

Many organic breads are whole grain, maintaining natural folate.

The only consumer choice granted by FSANZ is unleavened breads and
unfortified flour. This is not an ideal choice for most consumers.

An exemption for organic bread will give all consumers a choice of
fortification-free product while still accessing a healthy option.

Please write to the Minister in your state expressing your concern/opposition
on this issue. The Ministerial meeting in Canberra will take place on Wednesday
next week, 25th October therefore it is urgent to make your opinions known now.

The Hon. John Hatzistergos
Minister for Health, NSW
Telephone: (02) 9228 4977
Fax: (02) 9228 3600
Email: minjust@hatzistergos.minister.nsw.gov.au
Mail: Governor Macquarie Tower
Level 31, 1 Farrer Place, SYDNEY NSW 2000

Danks Street Festival

Danks Street in Waterloo comes even more alive to celebrate one of
the city's newest and liveliest villages, with a range of entertainment, art
exhibitions, markets and delicious food available from stalls representing
the great local cafes, restaurants and shops. It's happening on
22 October and to find out all the details click here.

Sydney Food & Wine Fair

With more than 100 stallholders from leading Sydney restaurants, cafés
and winemakers this year’s SYDNEY FOOD & WINE FAIR promises to be
the biggest ever! Find out why the LA Times recently recognised Sydney as
offering the world’s best dining experience. This annual fundraising event for
the AIDS Trust of Australia, presented in association with major sponsors
Sydney Morning Herald Good Food Month and the City of Sydney, is being
held on Saturday 28th of October in Hyde Park North from midday. Now in
its 16th year it will once again entice you for a day in the park with the diversity of
our local cuisine. More than 100 of Sydney’s leading restaurants, cafes and
winemakers will whip up their signature dishes, heavenly desserts and open their
finest wines to raise money for the AIDS Trust of Australia. The yearly delectable
stall holders include: The stalls open at 12pm, however historically we advise you
to get in early to fulfill your stomachs desire and avoid disappointment. Generally
the majority of dishes sell out by 2pm. Entry to the park is FREE; food & wine vouchers
are purchased from ticket stands at $2 each and are exchanged for your food of
choice at each stall. After your taste buds have had a dance the main stage will get
the hips swinging with jazz grooves from live bands who will guide you through
to the evening. Sydney Food & Wine Fair 2006 spokesperson is renowned
chef Sean Moran. Hot on the heels of his book release ‘Let it Simmer’ Sean will
be leading the way for the 2006 Sydney Food & Wine Fair. For more
info click on the AIDS Trust website.

Cafe News September 2006

Be Mine Forever!!

Well maybe not forever, I mean who wants to eat the same meal every night of
the week? Well the great news is that thanks to Be Mine Restaurant/Bar in Surry
Hills, there's a delicious alternative to the usual Italian, Thai, Mod-Oz or French
options that dominate this city: cajun and creole cuisine! So delicious in fact
that Be Mine Restaurant / Bar was most deserving of our August 2006 "Restaurant
of the Month" award - we love their exotic food and recommend that everyone gets
down there to try their quintessential Jambolaya and Gumbo dishes - so good
to have a whole set of new flavours journeying across the mouth.
To check out our review and photos click here.

Sushi Chef Wanted in Sydney

Jackie Milijash, who owned Jackie's in Bondi for 14 years, is launching a
new establishment in Paddington at 122-124 Oxford Street (entrance Glenmore Rd).     
This new Jackie's will also incorporate her other project, Raw Bar, in the form of
Raw 2, and for that she's seeking a sushi chef either full-time or part-time. 
Criteria? "Must be experienced, happy, creative, fast, professional, passionate
and proud!" If this fits you feel free to email your cv to jackiespaddington@mac.com
fax (02) 9300 0914 or phone jackie on 041 777 1 227.

Cafe News August 2006

Menu Magazine Launches in Perth

In Perth there are events like Taste Of The Valley, Feast Perth and the Fremantle Beer
Festival. But the big one this year was the launch of Menu Magazine where the who's
who of the hospitality industry wined and dined on the famous Paddle Steamer Decoy.
It was a great event with just under 100 people attending. Wine was supplied by
Barwick Estate, the beer was supplied by Gage Roads and catering by
La Gourmandise. Menu Magazine has emerged out of our sister-site
www.westcoastcafes.com.au - and we sent our intrepid foodie fanatic
Stewart Dawes over for the launch - to see the photos that Menu Magazine's
photographer/writer Shenade Unicomb took, click here.

A Bridge for Asylum Seekers Lunch

The Bridge for Asylum Seekers Foundation invites you to a
Fundraising Lunch at Osteria dei Poeti.
Award-winning chef, Aurelio Spagnuolo, in his restaurant acclaimed in the
SMH Good Food Guide is creating a special regional menu.
Guest speaker : "Good Living" food writer, critic & author John Newton.
Be serenaded by Italian songs from exquisite acoustic vocal trio Touchwood.
And a fabulous raffle includes a gondola trip on Sydney Harbour for four
people. $60 per person (inclusive of wines and soft drinks)
All proceeds to BASF for direct support to refugees.
12 noon, Wednesday 13 September, 2006
73 Glebe Point Rd Glebe 2037 NSW
For more info please call Kate on (02) 9810 5826
or email her via building.bridges@hotmail.com

Bronte is Turning Japanese

The team at Bronte Beach's Swell Restaurant has recently opened
a very stylish Japanese sushi bar and restaurant directly next door. Offering
a real alternative for Bronte, Bonsai has a stunning fit out and modern Japanese
menu. The intimate dining room is clean and crisp. Dark wood furniture is squared
up against a deep red wall, while a large communal table dominates the centre
of the room. Lighting is provided by a striking sculptural piece, made from
bamboo. The menu offers some familiar fare, with a range of sushi, gyoza
and teppanyaki. Highlights come with the fusionist dishes, with head chef Daud
Kendall drawing on his diverse experience and influences. They have a wine
list as they're "no byo" - and cocktails also - and Bonsai can be booked for
functions. For more info check out their website by clicking here.

Blink and You'd Miss It

It's a shame the just-held Restaurant 06 expo didn't pre-email us about their event,
as I'm sure our 36,000 monthly readers (39% of whom are actively working in the
hospitality industry) would have loved to attend! Fortunately we found out about it at
the last minute and had a great time - there was a good turn-out (numbers could have
been higher guys - ok enough hints - just send us yer press release next year ....)
and we're sure it will be an even bigger event next time around. To see what it was all
about, and to contact them for next time, go to www.restaurant06.com.au

Cafe News July 2006

Good Food Show A Huge Success

With more than 300 exhibitors the Good Food & Wine Show was the ultimate place
to explore new tastes and discover the latest culinary trends from around the world.
For us it's a brilliant chance to get a glimpse of the products which cafes and restaurants
will have on their menus, or that consumers will be raving about over the next 12 months.
For next year's event be sure to keep an eye on their website www.goodfoodshow.com.au
although we'll also be heralding the 2007 show on this here Cafe News page. Whether
you're food industry turning up on the trade day. or just a foodie fanatic looking to enjoy
the best new tucker and grog in Australia, you can't help but have a great time. Our
highlights were the Fresita Sparkling Wine with Natural Strawberries, the Yumi's Dips,
the Peter Howland red wines and the Innocent Bystander whites, the Mersey Valley
vintage cheeses, the St Dalfour natural jams and the Avalanche Frozen Cocktails
- though we can't help but feel we barely scatched the surface of the event!

As a Follow Up? Wine Australia International 2006

Once the hangover from the above event cleared, people were wishing they could do it
all over again. The good news is they did - and very shortly afterwards. Because on
Thurs-Sun 14-16 July it was Sydney's chance to get "up close and personal
with your favourite wines and winemakers from around Australia". The Wine Australia
International show is held every two years, but it alternates between Sydney
and Melbourne - so it was actually our memories stretching back four years when we
say that this is the Everest of wine expos - if you love wine, you simply had to be there.
For more info on future events go to www.wineaustralia2006.com.au

SeaChange Cafe - Welcome Aboard!

Have the only kangaroo fillets you've ever tried been a major disappointment? Or
have you been lucky on occasions, within an overall hit and miss affair? Well we
weren't expecting too much when we sat down at Dee Why's SeaChange Cafe to
their Cajun Kangaroo Fillets, but we were bowled over by the results. Head Chef
Sasha Nieuwboer has really followed the flavours through in creating a dish which
is the best 'roo we've ever had. They're our July 2006 "Cafe of the Month" and
you can read all about them by clicking here.

Bundeena Gets Lucky

Sunday 3rd July was the launch day for a new cafe in Bundeena, it's rightfully
called The Fringe!! They have a website already, check out www.thefringe.net.au
We've listed them on our Southern Suburbs page - it's about as south as a
website called Sydneycafes.com.au can get!

3rd "Clean Food" Organic Guide Now Published

Congratulations to publisher Malcolm McGuire who has just released the 3rd edition
of his high-quality definitive guide to organics in Australia. Thanks for sending us a
copy Mal!!! It's an inspirational and yet brilliantly informative guide, with a stack of
new articles which will make you want to back-order his previous editions, so excellent
is the quality of material. To order your copy click on www.cleanfood.com.au

2nd Organic Expo in Sydney

While on the subject of all things wondrously organic, let's not forget that
the 2nd annual Organic Expo was held at Sydney's Darling Harbour from 21-23 July. With over 130 exhibitors, food samples, cooking demonstrations, celebrity chefs, and an organic café, it was a feast for your taste buds as well as an enjoyable learning experience. A wide range of people including horticulturists, nutritionists, beauty experts, farmers and industry spokespersons, were presenting and leading discussions on all aspects organic food and the industry. BFA and ACO had a display as sponsors of the event. You could listen to a number of BFA representatives involved in demonstrations and panel discussions, including Dr. Andrew Monk (Standards Committee Chair), Sam Statham (Vignerons Committee Chair), Scott Kinnear (GMO Committee Chair and Board member), and Shane Heaton (BFA Nutrition spokesperson) as well as see many certified clients exhibiting their products at the fair. If you are interested in organics, it was an exciting, informative and culinary event which shouldn't be missed.
21-23 July, Darling Harbour, www.organicexpo.com.au

Got Any Cafe News For Us?

Hey dudes! We're a bit sick of writing all this shit off our own bat!!! Come on,
give us your best info ... just email us your material with "To The Cafe News Editor"
in the subject line and providing it's not going to land us in court, we'll publish it.
If you can write it up ready to cut and paste, with all the journalistic bases covered,
eg dates, addresses, contact numbers and emails, that massively increases the
likelihood of your material being published. Email it to: editor@sydneycafes.com.au

Cafe News June 2006

Drink On 'Cos Here Comes Captain Coffee

Drinking coffee could help protect you from liver disease caused by alcohol, new research shows. People who drink one cup of coffee a day are 20 per cent less likely to suffer alcoholic cirrhosis than those who drink none. And the protective effect increases with the more coffee you have: those who drink two or three cups a day are 40 per cent less likely to suffer cirrhosis, while people who drink four or more cups are 80 per cent less likely to get the disease. The findings were conducted by researchers at the Kaiser Permanente health care organisation in California, and published in the US journal Archives of Internal Medicine. The link between coffee and cirrhosis was first reported by Kaiser Permanente researchers in 1993, but this new study - which followed 125,000 people over 22 years - "solidifies the association", said Arthur Klatsky, the head researcher.He said: "Consuming coffee seems to have some protective benefits against alcoholic cirrhosis, and the more coffee a person consumes the less risk they seem to have of being hospitalised or dying of alcoholic cirrhosis. [But] we did not see a similar protective association between coffee and non-alcoholic cirrhosis. "The researchers studied people who underwent a medical examination between 1978 and 1985 and who, at the time, had no diagnosed liver disease. Participants filled out a questionnaire detailing how much alcohol, coffee and tea they drank daily.By the end of 2001, 330 of them had been diagnosed with liver disease, including 199 with alcoholic cirrhosis, a condition where heavy drinking causes progressive damage and impaired function of the liver. Blood tests conducted on the heaviest drinkers confirmed that those who enjoyed coffee were less likely to have high levels of enzymes in the liver - a key indicator of liver damage. But drinking tea had no effect, suggesting the ingredient that protects against cirrhosis is not caffeine. - The Guardian.

Bistro Lilly

Looking for a fine dining place that won't break the budget? Bistro Lilly is a
lovely location, an elegant interior and truly delicious cuisine - and they are our
June 2006 Restaurant of the Month. Check out the review we've written about them
by clicking here or go directly to their website: www.bistrolilly.com.au

Swell Goes Italian

Bongiorno from Swell Restaurant in Bronte:
"Thanks to our friends at Vintage Cellars Clovelly, you have the opportunity to enjoy signature Italian wines with an Italian menu created by Swell Head Chef Daud Kendall. We are able to offer these dinners at a very special price of $75 per person, inclusive of dinner and wine. This offer will be available over three nights - Tuesday 20th, Wednesday 21st and Thursday 22nd June. Bookings are available at 6.30pm, 7.30pm or 8.30pm Inside seating is limited (as you know, we are only a small restaurant), so book early to avoid disappointment! Reservations can be made by calling Swell on 02 9386 5001, or by return email. Credit card details will be required to secure your booking. Ciao, and see you soon at Swell!"

Organic Expo in Sydney

The second annual Organic Expo will be held at Sydney’s Darling Harbour from 21-23 July this year. Write it in your diary as a must-see. With over 130 exhibitors, food samples, cooking demonstrations, celebrity chefs, and an organic café, it should be a feast for your taste buds as well as an enjoyable learning experience. A wide range of people including horticulturists, nutritionists, beauty experts, farmers and industry spokespersons, will be presenting and leading discussions on all aspects organic food and the industry. BFA and ACO will have a display as sponsors of the event. You can listen to a number of BFA representatives involved in demonstrations and panel discussions, including Dr. Andrew Monk (Standards Committee Chair), Sam Statham (Vignerons Committee Chair), Scott Kinnear (GMO Committee Chair and Board member), and Shane Heaton (BFA Nutrition spokesperson) as well as see many of our certified clients exhibiting their products at the fair. If you are interested in organics, it’s an exciting, informative and culinary event which shouldn't be missed.
21-23 July, Darling Harbour, 2006, www.organicexpo.com.au

CAFE NEWS ARCHIVES

Early 2006: http://www.sydneycafes.com.au/news3-6-2006.html

2005 And Prior: http://www.sydneycafes.com.au/news2005.html

To contact us regarding Cafe News, please email our editor
via editor@sydneycafes.com.au

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