Fast Lane Drive-Thru Coffee first opened in Dubbo in 2009. Fast forward 11 years and there are now 10 franchises, the most recent having opened in Islington just last week. The concept was designed and created by Paula Anderson, a mum and entrepreneur with a love for coffee but limited time to enjoy it. And so an idea was born. Newcastle's Fast Lane franchisee is Ricki Cox. Customers can choose from custom-blended espresso coffee, premium teas or drinks over ice. Light snacks like muffins, toasties, croissants and banana bread are also on offer. Customers can choose to pre-order via the app which can be downloaded for both Apple and Android phones by searching 'thefastlane'. The Fast Lane Drive-Thru Coffee is open seven days a week at 141-143 Maitland Road, Islington. Opening hours are 5.30am to 4pm Monday to Friday, 6am to 2pm Saturday, and 7am to 1pm on Sunday.
Hunter meadery
Mead, or honey wine, is widely believed to be the oldest fermented drink in the world. Honey Wines Australia is a Hunter-based meadery where the majority of raw, untreated honey used is produced by beekeeper and mead maker Martin Jackson, and sourced from hives scattered from Toronto to Pokolbin. He teaches hands-on beginner beekeeping workshops at Toronto, too (tickets via Eventbrite).
Honey Wines Australia recently purchased another 50 hives to increase honey production. The honey used in their mead has been filtered but is otherwise untouched, with no artificial additives.
"Our bees have flown an estimated 44,000 kilometres and visited at least 1 million flowers to produce each 750ml bottle," Jackson said.
"Honey wine is a very unique drink. Unlike grape wine, which is limited to a few grape varieties, mead can have almost unlimited flavours. This makes it exciting for us to bring new flavours out in the future as it is only limited by our imagination."
Honey Wine Australia's mead is available in various flavours including traditional plain mead; Turkish Delight; chai; watermelon; orange and pink grapefruit; lemon and ginger; and peach and passionfruit. Jackson hopes to open a cellar door near Pokolbin this year. The mead is sold both wholesale and direct to the public through Honey Wines Australia's online store, or at the Newcastle City Farmers Market on a Sunday. Visit honeywinesaustralia.com.au.
Worth a visit
Have you been to Lulu's Cafe Poke on Crown Street in Newcastle? Parking can be hard to come by due to roadworks, but persevere. It's worth it. You can order in advance and pick up your bowl of goodness, too. When you arrive you fill out a form and tick your choice of ingredients. The kids will love it (and they will be eating healthily without knowing it).
Also of note is the new and improved food offering at Caves Coastal Bar & Bungalows, Caves Beach. Gone are the stock standard pub burgers. The sashimi plate ($38) was a surprise hit, as was the cheeseburger with its juicy wagyu patty. There are shared plates, daily specials, a selection of pub classics, mains and a vegan menu, plus breakfast. Stop off at Caves Beach Gelato just up the road for dessert.
Fundraiser for Zainab
COQUUN at Maitland has a new head chef: owner and all-round nice guy Daniel O'Leary.
"It would seem that the 'chef shortage crisis' is real and with all of the energy in the Valley, I just couldn't find a suitable candidate to employ. It has been an incredible opportunity for me ... I'm working hard and really enjoying it," he said.
O'Leary and the COQUUN team are preparing a traditional Afghani feast tomorrow night (January 28) with "dear friends" Ali and Keryn to raise funds for the family of Zainab Zainab, who was pulled unconscious from a swimming pool in Maitland on January 15 and later died in hospital. She had been celebrating her 13th birthday.
The dinner, and a fundraising campaign via Chuffed, aims to raise funds to help Zainab's family cover the cost of funeral expenses and to support her distraught mother. Email bookings@coquun.com.au to confirm your reservation. Donations will be $50. Dinner starts at 6pm.
Texas BBQ at The Bon
The Bon Pavilion at Gosford is kicking off its 2021 dinner series with executive chef Sean Connolly's classic Texan style BBQ on February 10 from 5pm. Guests will enjoy a three-course Southern-style menu paired with beverages for $95 per person. Reservations are essential.
Beach House opens
Speaking of the Central Coast, there has been an explosion of trendy bars and eateries in recent months. One of the newest on the scene is Terrigal Beach House, located at the Crowne Plaza Terrigal Pacific and overlooking Terrigal beach. Head chef Joshua Ryan has curated the menu. He was previously executive chef at Sydney gastro-pub, The London.
"I've been visiting Terrigal Beach for holidays for many years and when this opportunity presented itself, I knew it was an offer that I couldn't resist," he said.
What's on the menu, you ask? Grilled prawn tostadas, blackened salmon crudo, fish tacos, a cheese board and gourmet pizza. The Beach House Classics menu has burgers and salads covered, while those looking for a more intimate dining experience can book a seat at the restaurant for a seafood platter (salt and pepper squid, battered flathead, king salmon, Sydney Rock Oysters, spiced salmon crudo and smoked mackerel paté served with charred flatbread), the 250g Jack's Creek sirloin or the charred swordfish steak.
Impress on Valentine's Day
Sydney Seafood School - or SSS - has launched a new and exciting Valentine's Day dining experience.
Last April COVID-19 forced Sydney Seafood School to suspend face-to-face cooking classes, and so SSS@Home was born - a fun, hands-on cooking experience in the comfort of your own kitchen.
SSS recipe kits include a step-by-step video, all the seafood, vegetables, herbs and premium pantry items required, plus a detailed printed recipe. A new recipe is released each week and the kit delivered to your door around Newcastle and the Hunter for $77.50.
Or, collect the kit from Harris Farm Markets at Cooks Hill for $52.50.
The Valentine's Day meal is a rock lobster salad by chef Giovanni Pilu of Pilu at Freshwater on Sydney's northern beaches. Find out more at sssathome.sydneyfishmarket.com.au.
I'm trying the spiced swordfish with hummus and preserved lemon salsa with a side salad of grilled zucchini, tomatoes and red onion out next weekend. Wish me luck!
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