Keen to get your Frenchie fix for lunch as well as dinner? You're in luck. The French-inspired Carrington restaurant is launching its lunch menu this Friday, October 11.
And the star of the show? Le Cheeseburger.
"Frenchie by day is a little different to Frenchie by night," co-owner Mitchell Steel said.
"It's Frenchie food but with a focus on casual lunchtime dining and spending time with friends, a spritz in hand on summery afternoons. It's about eating great food, drinking great wine (and cocktails) and having a great time."
New outdoor tables and seating have been added to the Bourke Street venue, as well as planter boxes and navy beach umbrellas.
A two-course $45 Prix Fix lunch menu has been introduced, which includes Le Cheeseburger as well as steak frites and gnocchi. The restaurant's Small Plates menu will also be available to order a la carte. You can pop in for a drink, a snack, or a casual meal - the choice is yours.
Frenchie is now open from noon on Friday and Saturday, and from 5.30pm on Thursday. And Matthew Calaz, most recently of Muse Kitchen, has been appointed sous chef at Frenchie under executive chef Rafael Tonon.
It sounds like Frenchie, which launched as a pop-up restaurant in July, is here to stay.
New menu ticks the boxes
I mentioned in this column a couple of weeks ago that Jana Restaurant & Bar at QT Newcastle had a new executive chef, Ryan Crothers. Since then I've had the opportunity to sample his menu.
You can tell he has worked in quality Italian restaurants in recent years. The house-made pasta was cooked to perfection, the sauces had that fresh, rustic Positano flavour, the focaccia was crispy and airy with a moreish garlic and herb topping ... even the simple mixed leaf salad with a red wine vinaigrette was a tell-tale sign.
I particularly enjoyed the stuffed zucchini with mozzarella, garlic, honey and parsley; the beef tartare with charred witlof, anchovy and egg yolk dressing; the seared scallops with pickled daikon, pear and chilli jam; the lamb ragu pappardelle; and something I haven't eaten before: the sweet corn cappellacci with burnt sweet corn, sage and taleggio.
The menu is very different from former executive chef Shayne Mansfield's, but it comes from the same place: the passion of the chef who created it can be tasted in every dish.
Back to Broke this weekend
The countdown is on to Back to Broke. This weekend the Hunter Valley village is celebrating its 200th year and you're invited to join in the fun. The festivities kick off on Friday night with a Spirit of the Vine dinner at Margan followed by a fun family day at Broke Reserve on Saturday. The 1874 cricket match between Broke and Bulga will be re-enacted and there will be food, souvenirs, music, children's games, family marquees and a twilight balloon ascent. There will be free stagecoach rides around the village, exhibitions and much more ... and, of course, the Broke Fordwich region's many cellar doors and restaurants will be open for business.
Mini Pinoy Grill grows
Crocqhenri Lucero is excited. His Mini Pinoy Grill sauce and marinade range has been picked up by the Tong Li Supermarket chain and specialty Filipino stores across Australia.
And in true Crocq form, he already has a savvy social media marketing campaign to coincide with the announcement: visit a store mentioned above, find one of his products, snap a photo and share it. Details at minipinoygrill.com.au.
"After years of hard work and community support, we've officially launched nationwide distribution of our sauces. What started as a passion project in Newcastle has now grown into something we're incredibly proud to bring to the entire country," he told Food & Wine.
"This is a huge milestone for us, and it's even more meaningful because our roots are right here in Newcastle. The flavours we offer are not just sauces - they represent the essence of Filipino street food culture, something we've worked hard to share with a broader audience."
Focus on emerging talent
Chocolatier, pastry chef and TAFE NSW teacher Dean Gibson has been busy. He's been creating another moving chocolate art installation - a giant chocolate sea eagle sculpture with a two-metre wing span - originally designed by Jon Pryer for Team Pastry Australia's entry at the Coupe de Monde de la Patisserie World Pastry Cup 2019.
But this time, he's asked for help from some of our region's up-and-coming pastry chefs.
The Chocol'art Exhibition will officially launch at The Creator Incubator, Hamilton, at 6pm on Friday, October 18, to coincide with the launch of Skills Collider, an offshoot of Skills for Trades, aimed at boosting recognition of baking and patisserie skills and trades, elevate public appreciation of the industry, and pass skills and knowledge from industry leaders to a new generation of talent.
Find out more at skillsfortrades.com.au.
SHORT AND SWEET
BBQ Town Charlestown has opened in the outside courtyard at Charlestown Square, where The Bavarian once was. It's an all-you-can-eat Korean BBQ buffet.
Mawson at Caves Beach is teaming up with Pampa Flame on Friday night to host a Brazilian barbecue from 6pm, tickets $59 per person (bookings essential).
Chateau Elan at Pokolbin is offering a Spring Accommodation and Spa Special until November 30: a one-night stay for two with a gift on arrival, buffet breakfast and a Cheese Appreciation session at Hunter Valley Cheese Factory from $349 per night. Add an 80-minute Wellness Probiotic Facial for $199 (valued at $235).
The HCRF Hunter Construction Group Lunch for the Kids with Johanna Griggs at Spicers Guesthouse on September 20 was, I am told, a resounding success, with $57,000 being raised for two new research grants set to be announced this month. Good stuff.
