Susuru and MEET chefs create beef brisket ramen - but be quick | Food Bites
TEAM WORK: Susuru's Chris Schofield and MEET chef Daniel Pires have created the Smoky Red MEET Ramen. But be quick - it's only available for two weeks.
There are some tasty collaborations on the menu in Newcastle right now and Susuru joining forces with MEET is one of them.
MEET chef Daniel Pires and Susuru's Chris Schofield combined their talents to create the Smoky Red MEET Ramen. The dish is built on a base of Susuru's traditional miso flavoured chintan soup, topped with a layer of Sichuan spiced chilli oil. But wait, there's more. Think kimchi roasted eggplant, smoked paprika, tomato, capsicum and kikurage salsa; soy butter-glazed shiimeji; pickled jalapenos and slices of lightly seared, smoked beef brisket.
For the uninitiated, Chintan is chicken-based broth boiled for more than 18 hours; Kikurage is otherwise known as wood-ear mushroom; and Shimeji is a mushroom native to east Asia.
The Susuru x Meet Ramen Collaboration is on offer for two weeks only, so don't delay. Susuru is at 140 King Street, Newcastle, and is open seven days, 11.30am to 9pm.
After Dark on Hunter Street
Nathan Martin, who co-owns Bao Brothers After Dark with David Griffin. Picture: Max Mason-Hubers
Bao Brothers After Dark held a sneaky VIP launch last night. The moody interior decor with hanging bamboo steaming baskets worked; staff were attentive and friendly; and the food well worth booking a table for. A lot of thought has gone into this menu, and it shows. It opens to the public tonight at 701 Hunter Street, Newcastle West. Be there.
Hay smoked corn, sesame prawn toast and crumbed mussels with XO Mayo at Bao Brothers After Dark. Picture: Max Mason-Hubers
Long lunch at McLeish
Boutique Hunter Valley winery McLeish Wines is celebrating the annual spring "budburst" with a long lunch among the vines on October 26. The fun begins at noon with live music, sparkling wine and fresh oysters on arrival, followed by a four-course lunch paired with McLeish's award-winning wines.
Vigneron Bob McLeish said the Budburst Long Lunch promised to be a great day out: "We'd love everyone to come and enjoy the gourmet long lunch and enjoy the essence of the Hunter Valley."
Tickets to The Budburst Long Lunch cost $170 per person. Email info@mcleishestatewines.com.au or phone (02) 4998 7754.
McLeish Estate was established in 1985 by Bob and Maryanne McLeish and produces six award-winning varietals: semillon, chardonnay, verdelho, merlot, cabernet sauvignon and shiraz, all available at the cellar door, selected restaurants and online at mcleishestate.com.au.
Save the date
Lake Macquarie Food & Wine Festival returns to Speers Point Park on Saturday, October 19, noon to 8pm. This free event will feature more than 20 wineries, breweries and distilleries; an exotic beverages bar; live music; food trucks; desserts; celebrity chefs; gourmet food and retail outlets. There will also be a Kids Zone. Buy a festival wine glass for $5 and you can purchase beverages by the glass.
Edible insects
Selected IGA supermarkets in Queensland and NSW are stocking edible crickets from Byron Bay's Grilo Protein - and they claim to the first supermarket chain in Australia to do so. Food & Wine checked, however IGAs in the Newcastle and Hunter regions weren't on the list. Apparently crickets are mild and "nutty" in flavour but rich in nutrients, and a more sustainable protein alternative. In a statement, IGA said the move to add Grilo products to their shelves was "incredibly exciting ... we believe the growing trend of consuming insects will result in a healthier planet and healthier bodies".
Festival on river
The Port Macquarie Beer & Cider Festival is returning to Westport Park on the Hastings River in 2019. More than 50 beer and cider makers will be represented at the November 16 event, plus there will be gourmet food stalls, games and live music. The festival will also host the Mid North Coast Beer Keg Toss competition. For more information visit portmacbeerandciderfestival.com.
Top seafood at Wild Herring
Last week the winners of the 2019 Savour Australia Hostplus Awards for Excellence were revealed at a gala dinner in Sydney. One of the winners was The Anchorage Port Stephens' flagship restaurant The Wild Herring, which was named regional NSW's best seafood restaurant. Executive chef Michael Jenkins is passionate about locally sourced, sustainable seafood and modern Australian cooking. Here is what he had to say this week about the award.
"I have had the good fortune to have lived and worked in the Port Stephens region several times throughout my career and what continues to draw me back here is the ability to source some of the world's most incredible fresh ingredients. I like to embrace and maintain the integrity of the quality seafood and produce sourced from our surrounds and create a simple, flavourful and satisfying menu and recognise that Australian food is a salute to all the nations that have greatly influenced our cuisine and culture."
Read more:Sustainable seafood on the menu
London's calling
Brett Graham outside his London restaurant.
Newcastle foodie and owner of House of Airlie - Stephanie Airlie-Noé - had the good fortune to dine at former Novocastrian chef Brett Graham's restaurant The Ledbury in London recently. She ordered an eight-course degustation plus canapes.
Here's what she had to say: "Since working for the Hunter Culinary Association as its PR agency to promote the Brett Graham Scholarship, visiting The Ledbury has always been something I've wanted to do. The connection between this world renowned restaurant and the Hunter was apparent as I chatted to the front of house and kitchen team. The dining experience was flawless and we enjoyed a glass of French champagne with compliments from Brett on arrival. There's a unique connection between Hunter Culinary and The Ledbury and we felt this by the warm and personalised service we received. Brett had also arranged a personalised menu for us which we were given in a beautifully stamped Ledbury envelope as a keepsake of the day. My ultimate stand-out dish was the chantilly of oyster, tartare of sea bream and frozen English wasabi."
Freebie of the week
Ribs and Sides is a collection of the very best recipes, tips and techniques from barbecue aficionado Adam Roberts. He walks you through all you need to know about different rib types, marinades, rubs and cooking methods for both indoor and outdoor kitchens.
Roberts has been awarded more than 20 major trophies competing in barbecue contests and wrote, directed and co-produced Beyond the Flame, a nine-part documentary exploring the world of wood-fired cooking.
Ribs and Sides is out now through New Holland Publishers, RRP $29.99. Food & Wine has a copy to give away. To enter, send the words "Ribs and Sides" with your name, address and number to freelunch@theherald.com.au. Entries close on Monday (30/9/19) at 9am.