Decades of culinary experience will be plated up at Chefs in the Vines in September.
Four top chefs will cook across five live stations at Spicers Guesthouse in Pokolbin, with guests moving between each as the chefs prepare and present a signature dish. Held across two sessions, from noon to 2pm and 2.30pm to 4.30pm, the experience offers a closer look at how each dish comes together, including the ideas and techniques behind it.
One of the chefs cooking on the day is James Soltau, head chef at Orleana, Kingsford The Barossa.
Joining him is Anthony Fullerton, executive chef at Pokolbin's Circa 1876 and éRemo, who was named AHA National Chef of the Year in 2022, the same year he earned a Griffith steakhouse a spot on the World's 101 Best Steak Restaurants list.
And last week he was announced the joint winner of the NSW Chef of the Year award with Jason Huynh from Shangri-La Sydney at the NSW Accommodation Australia Awards of Excellence.
Thomas Heinrich, head chef at Restaurant Botanica, is also on board, as well as Ed Butcher, head chef at Rick Stein at Bannisters Port Stephens.
Each restaurant represented at Chefs in the Vines will create a signature dish exclusively for the event:
"It's not often you have the opportunity to cook alongside chefs from different restaurants in one place," Fullerton said.
"We each have our own style and perspective, but we're all connected by a focus on quality produce and good hospitality.
"After more than three decades in kitchens across the country, it's still days like this, produce-driven and a bit competitive in the best way, that I enjoy most. It should be a fantastic afternoon."
Hunter Valley wines will be showcased throughout the afternoon, with pours from Tyrrell's, Brokenwood, Mount Pleasant, First Creek and Silkman wines.
Additional wine, beer and non-alcoholic beverages can be purchased on the day, or guests may select a pairing option when booking.
Chefs in the Vines lands at Spicers Guesthouse on Saturday, September 5. Tickets are $149 (food only) or $249 (food plus a paired wine) and on sale now through Humanitix.
Speaking of Restaurant Botanica, I visited recently and was impressed by the new-look dining space which includes a private dining room and a featured wine cellar.
The new seasonal menu, created by Heinrich, is best described as modern Australian with Mediterranean influences. Highlights were the beef tartare on a crumpet with manchego, garlic toum and chive; the Fraser Island spanner crab with lemon, chilli and parsnip cream; cured hiramasa kingfish with kumquat, creme fraiche and river mint; and the mandarin sorbet and goats milk cream with meringue and white chocolate.
When we arrived the sun was just setting over the ranges and a fire pit had been set up near the magnificent gumtree just outside the restaurant. We were served drinks by the fire pit, with the option of ordering mulled wine and gin cocktails from a trolley carrying all the ingredients needed to make your own s'mores on the open flame.
Lunch is available à la carte, while dinner is offered as a three-course menu with sides for $115 per person, with an optional $70 wine pairing. Guests can also enjoy a five-course tasting menu for $140 per person.
Make sure to check out the wine list. It's impressive. Stay the night and you can sample as many as you like!
Wickham's Hannell Street is hosting a Seafood Festival on September 12, 11am to 5pm. There will be a tuna-filleting show, fresh sashimi, live music, prawn-peeling competitions, market and food stalls, demonstrations and more.
Charred on Darby Street is now open for dinner four nights a week.
Local Connections at Callaghan has introduced a new dining series, After Hours.
Newcastle Cruising Yacht Club is hosting a Veuve Clicquot Seafood Degustation on August 30.
Cara at The Junction is now open for breakfast and lunch Wednesday through to Saturday, and as a wine bar with snacks on Friday and Saturday nights.
There's a lot going on at Saddles Mount White on the Central Coast.
The Grand Saddles Lodge is opening in spring, a luxury retreat with 20 private villas, a restaurant, a piano bar, a restorative day spa and bespoke local experiences.
Designed by Michelle Leslie alongside White + Dickson Architects, the lodge has a glass-domed entrance opening into interiors featuring sandstone, spotted gum, warm brass and locally crafted furnishings.
Each villa has separate living spaces, an open fireplace, a private terrace and plunge pool, and there's a communal infinity pool and pool bar overlooking surrounding bushland.
Saddles Mount White is also hosting a series of bespoke dining experiences. The next one is a Curry Night being held on August 13 in The Barn onsite, where baker and pastry chef Aniruddha Bhosekar will share the home cooking he grew up with in Thane, near Mumbai. Tickets are $80 and on sale now.
