Leaderboard ad

Passionfruit ads

Wednesday, 10 August 2022

Abode Bistro Bar: Truffle Night

You know truffle is THE most talked about seasonal ingredient right now, and Abode Bistro.Bar is about to bring it to your table.

For one night only.

Abode Bistro.Bar is celebrating winter’s hero ingredient with an exclusive one-night only event on Saturday, 13 August.

Chefs at the award-winning restaurant led by Executive Chef, Josh Askew, and Chef de Cuisine, Vico Betguen, have crafted a delicious four-course dinner menu, set to excite the most discerning truffle aficionado.

It's pretty special: only 50 tickets are available for this exclusive culinary experience which will begin with a cocktail upon arrival and a delicious selection of canapes followed by the star of the night – a carefully curated menu featuring black truffles.

Featured dishes which are sure to please the palate include the Vanella Stracciatella, consisting of heirloom root vegetables, saltbush, EVOO, black truffle and ciabatta.

Indulge in the QLD Coral Troutwith smoked roe and truffle emulsion, winter greens and black garlic or for the meat lovers the Waygu Flank with truffle and potato, black onion, and green peppercorn jus. The Yuzu sorbet will refresh the tastebuds before the decadent Find The Truffle, a perfect combination of choco truffle, cumquat, hazelnut, and honey ice cream for that finishing touch.

Diners will also have the chance to be purchase their own truffles to enjoy at home, following a special presentation from suppliers Elvesgate Organic Truffle Farms.

The four-course menu is $135 per adult, and you can enhance your dining experience with matching wines for an additional $45 per person.

Bookings are essential for this one-night only dining event.

To reserve your seat, call  +61 2 9260 2945 or to view the menu, visit: abodebistro.com

You can also make a reservation online at: https://bit.ly/3yBEcBj


Sydney-born and trained, Chef Joshua Askew started his career at the age of 15 at his local pub, where he fell in love with food and the fast pace of the kitchen. From there, Askew climbed the ranks through various fine dining restaurants and 5-star international hotel chains.

Askew studied at Ryde TAFE and at 29 became the youngest executive chef in the international hotel group, Swissotel. Throughout his career, working on Daydream Island was the most challenging with multiple outlets and battling natural elements like cyclones helped shape him to be the leader he is today.

Askew was brought up with a deep respect for the ocean and goes spearfishing and diving regularly. This led him to become a finalist twice in the Ora King awards for best salmon dish in Australia, taking him to Japan and New Zealand. Askew was a proud ambassador for Ora King Salmon three years running and currently mentors at TAFE NSW for upcoming chefs. 

Joshua now resides as Executive Chef at award winning Abode at Parkroyal Darling Harbour, Sydney hotel.

Growing up in a small province of the Philippines, Vico moved to the city to pursue his passion for cooking and study a Bachelor of Science in Hospitality, Restaurant, and Institute Management – Major in Culinary Arts. From there he moved to North America to complete his

apprenticeship in various luxury hotels and resorts. To further improve his skills, he moved to

Australia and finished his apprenticeship in Park Hyatt Hotel, Canberra.

Vico fell in love with the lifestyle and broad cuisine of Australia.  He moved to North

Queensland and worked with fresh produce and local ingredients across casual and fine dining


Most recently Vico has joined Parkroyal Darling Harbour, Sydney as Head Chef of award-

winning Abode where he continues to create exciting dishes using local and seasonal produce.

Vico and his team achieved a chef hat from Australian Good Food Guide with his modern

approach to Australian cuisine.

Wednesday, 3 August 2022

PARKROYAL Monash Melbourne: Ginger

PARKROYAL Monash Melbourne has just revealed its new in-house restaurant: Ginger.

In exciting Melbourne restaurant news, this new offering is a vibrant and welcome addition to the southeast Melbourne culinary scene.

Ginger’s layout has been cleverly designed around the restaurant’s open-concept kitchen, which serves as the venue’s key centrepiece. Look jaw airy and light filled this looks:

With stylish and subtle interiors and a beautiful minimalist décor, which incorporates sleek, modern marbled tables and soft lighting, it creates the perfect relaxed ambience for any dining experience.

Showcasing a European-influenced menu overlaid with traditional oriental flavours that pay homage to both the eclectic city of Melbourne as well as Ginger’s Southeast Asian roots, your tastebuds are about to go on a trip with dishes that beautifully reflect the region’s rich culinary heritage with a deliciously modern twist. Think: traditional Malaysian Rendang served on polenta (wow!), edamame risotto with crispy lotus root, and to finish, milk tea pannacotta.

The freshest local ingredients and produce are used throughout in every dish, and Australian sourced seafood including barramundi and clams, premium Aussie beef and lamb, and homegrown Asian greens and spices all come together in a
 marriage of flavours and aromas that just work. 

Put Ginger on the must dine at list: it's set to be a game changer on the Melbourne Southeast corridor dining precinct.

PARKROYAL Monash Melbourne's General Manager, Jason McGowan, says, "Monash and its surrounds form one of Melbourne's key technology, educational and manufacturing hubs. Ginger will support the area's growth and brings the vibrancy of CBD casual fine dining to the area for locals and visitors.

"Ginger adds something unique to Monash's dining landscape. The area is perfect for a restaurant of Ginger's calibre, and we have no doubt it will establish itself as a popular favourite with both locals and visitors alike.

"Located in within the vibrant M-City complex, Ginger welcomes hotel guests, corporate events as well as independent diners and local residents."

Why not try Ginger for a modern breakfast buffet, open Monday to Friday, 6.30am to 9.30am.

And, Saturday to Sunday and public holidays, 7am to 10am.

À La Carte dinners, Monday to Sunday: 6pm to 9.30pm.

To see more and book your dining experience, click HERE.

PARKROYAL Hotels & Resorts are part of the Pan Pacific Hotels Group.

See my Pan Pacific Melbourne hotel review HERE.

Dock 37 Bar And Kitchen: NEW MENU

Have you visited Pan Pacific in Melbourne, as I have? (See that review HERE).

Well, it's time for a revisit.

See this enticing pic below... then read on for more...

Dock 37 Bar and Kitchen has just debuted its innovative new menu featuring the finest Australian native ingredients and locally sourced farm-fresh produce.

Crafted by Chef Deepak Mishra, Pan Pacific Melbourne’s award-winning Director of Food & Beverage & Culinary Operations, the finely curated menu is a delicious new addition to Melbourne’s always exciting restaurant scene. 


The exquisite selection of dishes will allow diners to experience a culinary journey of international flavours, while keeping us engaged in enjoying the best of Victoria’s local produce.

Chef Deepak has given the restaurant’s modern Australian menu his unique interpretation, by drawing on his extensive global experience with influences from Singapore, Asia, the Middle East, and Europe.


“I always go with my instincts when combining ingredients and there are many different flavours in one of my dishes,” Chef Deepak says.


“The kingfish on the menu, for example, has a distinct flavour. For me its all about the flavour of a dish, and when you taste something that’s been created with several different spices, the flavours dance in your mouth.”

And dance you will, I mean look at this dish above. Gosh I adore kingfish, could easily eat it daily.


The Humpty Doo barramundi Grenobloise and Gippsland lamb rump with crisp saltbush are set to excite your tastebuds with their myriad of texture and flavours. My fave part of it is the super relaxed, comfy, yet classy vibe that is Dock 37 Bar and Kitchen - world class dining in a chilled and kinda zone. 


Pan Pacific has now become a fave for me when coming along to Melbourne for a short trip, for work or pleasure, and Chef Deepak’s dishes are a drawcard at Dock 37 Bar and Kitchen.

While I've dined recently, next time I am leaving room for dessert.

I mean, look at it, below!

Think: decadent 24-carat gold, mandarine crème, raspberry crisp with macadamia ice cream, or intrigue your palate with a native desert lime and meringue tart, served with crème fraiche ice cream. Oh my!


All dishes - from entrée to dessert - are made to the highest standard and with the finest ingredients one would expect from a chef of Deepak’s pedigree.

He hails from Orissa, India - and as we know, food evokes childhood memories. Lucky for us, his palate was finely tuned in his formative years, and his dishes always feature dishes made from the freshest of local produce.


Chef Deepak says, “Everything we cooked and ate as a family came from our farm – it was a true farm-to-table way of enjoying the local produce.”

I love that so much. Heritage is EVERYTHING.


The new Dock 37 Bar and Kitchen menu is inspired by the fresh produce of local farmers, foragers and fisherman, and will be regularly updated to feature newly created dishes. A focus 

of the new offering will be an ongoing collaboration with the local suppliers, to reflect an evolving seasonal menu.


Their distinctive walk-through wine gantry, with its extensive selection of premium wines sourced from local vineyards, will allow for the perfect paring with the menu to truly enhance the dining experience at Dock 37 Bar and Kitchen.


Book this place if you want to impress - it's the perfect choice of dining venue for work events, couples getaways, and friends trips enjoying a staycation.

Dock 37 Bar and kitchen is open for à la carte dinner, from Monday to Sunday, from 5pm to 10pm (last orders at 9.30pm). The bar, from Monday to Sunday, 4pm until late, with a bar snack menu available.


For more information or to make a reservation at Dock 37 Bar and Kitchen, go right HERE.