Hunter Valley chef Sam Alexander is in his element at The Wood restaurant.
I stopped by the Brokenwood Wines headquarters recently as part of a media visit to the Valley (viewing one's backyard with an outsider's eye is always revealing). It was the last venue on our jam-packed itinerary but the first I will write about.
I can't speak highly enough about the quality of the share-style dishes we were treated to at The Wood, courtesy of executive chef Sam and his team.
Manning Valley grass-fed Angus 30-day aged rib-eye with chimichurri, and whole dusky flathead with oyster cream and smoked salmon pearls, straight from the grill. Fried Brussels sprouts with parmesan, eschalot, parsley and truffle oil, and chat potatoes with lemon, rosemary, confit garlic and chilli.
Simple and delicious. One food writer, who shall not be named, was gnawing at a rather large bone, and relishing it. What better compliment is there for a chef?
The venue itself is impressive, too. Open but warm and welcoming, with the outdoor Terrace Wine Bar just the tonic for a lazy afternoon session.
I can recommend Brokenwood's 2018 Semillon Oakey Creek and 2022 Tallawanta Shiraz.
Brokenwood opened its new state-of-the-art cellar door at Pokolbin in 2018. Last year it was The Wood's turn to be transformed. The kitchen now opens to the dining room and has shifted its focus to fire-led cooking, helped by the addition of two Scheer Parrilla 675 wood grills - and chef Sam, of the previously hatted Yellow Billy Restaurant.
The Wood restaurant is open for lunch, noon to 3pm, Friday to Tuesday.
I'll be writing about other Hunter Valley venues I visited in the coming weeks.
DoughHeads has done it again. The Junction-based team won four major awards at the 2026 National Doughnut Competition on the Gold Coast last week, which was hosted by the Baking Association of Australia.
The journey began long before the competition doors opened. DoughHeads' head pastry chef and doughnut mastermind, Kallan Bragg, arrived at the DoughHeads kitchen at 11pm the night before judging, ready for an overnight baking marathon. Hours later, with doughnuts packed and ready, he and DoughHeads co-owner Matt Mors headed to Newcastle Airport for a 6am flight to Brisbane.
From there, the doughnuts were carefully transported to the Gold Coast.
Australia's Best Gourmet Doughnut 2026 was DoughHeads' Nutella Pop Tart. Created as a special release for World Nutella Day, this "Long John"-style doughnut has a rich Nutella custard filling and is topped with milk chocolate ganache, chocolate shortcrust pastry pieces, roasted hazelnuts and a dusting of cocoa.
Australia's Best Cinnamon Doughnut? DoughHeads' signature Cinnamon Sugar Doughnut, otherwise known as "The Cinny".
DoughHeads' classic Chocolate Doughnut McChocface finished second in the Best Classic Chocolate Ring Doughnut category, and its popular Pump Up The Jam doughnut finished third in the Traditional Jam Doughnut category.
Matt, who took over ownership of DoughHeads last year with wife Shannon, said the results were "a testament to the incredible talent and dedication of our team. Kal and our team pour their heart and soul into everything they create. To see Kal's work recognised on a national stage is incredibly rewarding, and we're so proud to support him in doing what he does best."
Kal was equally thrilled with the result.
"I'm stoked. We work hard every day to make the best doughnuts we possibly can, so it's pretty special to see that recognised."
Pop in to DoughHeads at The Junction to try the award-winning flavours for yourself.
I don't always share new products, but I couldn't help it on this occasion. Drumstick has collaborated with MILO to release the Drumstick Minis MILO: the signature Drumstick cone packed with creamy Milo flavour and choc flakes and finished with a choc topping.
"Both brands spark a sense of nostalgia and fun and we wanted to create something that felt perfect for snacking, while instantly taking people back to those classic Aussie moments," Peters Ice Cream head of marketing Andrea Hamori said.
Back in the day, I loved sprinkling (drowning) vanilla ice-cream with MILO and stirring it in a bowl. Anyone else?
Vera Wine & Bar at Hamilton is hosting an Exclusive Winemakers Selection Masterclass with Tyrrell's chief winemaker, Andrew Spinaze, on Tuesday, July 7. Tickets are on sale now.
Jana Restaurant & Bar at QT Newcastle has a Port to Pasta deal valid Monday to Thursday: choose a seafood dish and enjoy a complimentary glass of Hunter Valley semillon.
Humbug restaurant's new menu is embracing a traditional Italian trattoria format for winter. They're also launching a "Favourites" menu in mid-July.
Carrington's Young Street Hotel has teased a new dinner party series. Watch this space.
Sushi Revolution is opening soon at Carrington (the former Kitami on Young Street).
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