Page not found – This is Canberra https://thisiscanberra.com A culinary and cultural journal for the nation's capital Wed, 27 Mar 2024 22:04:01 +0000 en-AU hourly 1 Sydney Printmakers come to Canberra with a powerful, visually stunning show https://thisiscanberra.com/sydney-printmakers-come-to-canberra-with-a-powerful-visually-stunning-show/312190/ Thu, 28 Mar 2024 22:00:31 +0000 https://thisiscanberra.com/?p=312190

Neilton Clarke’s Mountain Shift 1 2023. Image: Humble House Gallery

Sydney Printmakers is the oldest and most respected organisation of printmakers in Australia. It has been going for over 60 years and has always represented the finest printmakers in NSW.

Many of its current members have roots in the Riverina, the South Coast and Canberra and are familiar to local audiences.

Membership is capped at 60, and applications for membership undergo a strenuous vetting process. This ensures that members have an established track record and have earned the respect of their peers.

This exhibition is huge – 72 prints by 24 artists – spread throughout the two storeys of the gallery. The antiquated idea that prints are small, black and white, exquisitely worked and are a bit like framed postage stamps that sit in dingy corridors of Victorian-era dwellings is entirely at odds with what you encounter at this exhibition.

Some of the works on display are quite large – measured in metres – brilliant in colour, stunning visually and challenging conceptually.


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Many of the prints are unique – in other words, they have not been printed in an edition – but all employ some sort of printmaking technology in their making.

There are prints that employ etching, lithography, woodblocks and linocuts, stencils, screenprints and the Japanese mokuhanga technique, as well as digital prints, inkjet prints and examples of photopolymer printmaking.

Whereas a few decades ago, printmakers could be classified through technique – etchers, engravers, relief printmakers and lithographers – today, printmakers, like many other artists, negotiate the complex conceptual challenges posed by the piece in front of them and will frequently work with a mixture of techniques in the same print to create a startling artwork.

Some of the prints in the exhibition are simply superb and are the best of their kind. On entering the building, I was stopped in my tracks by the work of Neilton Clarke.

His Mountain Shift 1 is, in many ways, a perfect print with relief, screen printing and collage beautifully balanced so that nothing can be taken away or added to the print except to its detriment. It is a fine balancing act and it is little wonder that Clarke enjoys international acclaim.

Similarly, Gary Shinfield’s Dam 2 has a beautifully considered surface evoking mood and sensibility – it possesses a great subtlety that completely absorbs you.

I have admired his work for many years when he was frequently exhibiting in Canberra, and now he has achieved a very rich vein of art practice.

Roslyn Kean, whose work I first encountered when she was teaching at the Canberra School of Art a few decades ago, has mastered the traditional Japanese woodblock technique after many years of study in Japan. She has made it her own language of expression, for which she has received accolades nationally and internationally, including in Japan.

Her The Rhythm of Lines is a breathtaking work for its complexity and remarkable for its lucidity and inner peace. It is a triumph of slow art, and you are spiritually enriched the longer you pause with it.


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Seraphina Martin is another printmaker with strong links to Canberra. In her seductive prints, she manages to create an amazing fantasy world that you want to enter and absorb.

Anna Russell makes some of the most ingenious and intricate pieces in the exhibition, while Wendy Stokes, in prints like Resilience and Walking drawing III Nocturne, creates spaces that are like memorable wells in nature into which we can dive and dissolve.

Jacqui Driver, formerly a prominent lithographer at the Canberra School of Art, presents amazing slices of vegetation, like the mind of a forest in her monumental prints.

Therese Kenyon invites us to see reality as if for the first time and in a different light; Seong Cho shows us the environment through her eyes and invites us to share her rare sensibility, while Carmen Ky reinvents the world in contemplative icons.

This is an exceptional exhibition crowded with outstanding work, including that by Nathalie Hartog-Gautier, George LoGrasso, Janet Parker-Smith, Susan Rushforth, Laura Stark and Thea Weiss. Many of these artists would stand tall in any international company.

The main difference between this show in Canberra and this show being held in London, Chicago or Berlin is that the prices here lack an extra digit. Australian printmaking remains woefully underpriced.

Sydney Printmakers ‘Divergent’ is at Humble House Gallery, 93 Wollongong St, Fyshwick, until 21 April.

Original Article published by Sasha Grishin on Riotact.

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Canberra’s favourite hot cross buns contain a ‘secret ingredient’ https://thisiscanberra.com/canberras-favourite-hot-cross-buns-contain-a-secret-ingredient/312212/ Wed, 27 Mar 2024 22:02:54 +0000 https://thisiscanberra.com/?p=312212

Hot-cross buns from Danny’s Bakery, Narrabundah, are a clear winner with customers. Photo: Danny’s Bakery, Facebook.

Every time Region polls its readers on where to find Canberra’s best hot cross buns, one clear winner rises up like … well … a bun in the oven.

Danny’s Bakery has been located in Narrabundah for 26 years now and, in the lead up to Easter, it shifts about 60 trays of its famous hot cross buns each day.

It’s all to do with the man, the myth, the legend behind it – Danny Collins.

Danny grew up in Nelligen, the son of the postmaster. But he’s been working dough since he got his first job in a local bakery in Batemans Bay, aged 17. It was there he learnt the magic of sourdough.


READ ALSO: Department of Pizza: A department Canberra can really sink its teeth into!


“Once he started using sourdough, he didn’t want to go back,” his daughter Katie Collins says.

“And people would refute this, but I know it’s true – Dad basically brought sourdough to the Canberra/Queanbeyan region.”

Danny – together with his then new bride – started their own shop in Queanbeyan in 1984. When the Riverside Plaza came along, they moved inside but that was “disastrous” so Danny’s Bakery hopped over the border to its current home at 6 Iluka Street, Narrabundah.

His love for sourdough moved with him, to the point the only exception on today’s menu is the standard white loaf.

Danny’s Bakery began as Danny’s Hot Breads in Queanbeyan in 1984. Photo: Danny’s Bakery.

Aged 77, his hands are riddled with arthritis like the doctor has never seen. In 2016, he underwent an operation and 16 weeks of chemotherapy for Stage-4 prostate cancer, followed by two operations for kidney cancer (the first one failed and “nearly killed him”).

Last year Katie pressured him to visit a doctor about a lump on his nose, which turned out to be an extremely rare and potentially fatal form of cancer, only documented on 200 other people across the the world. He basically had to have his nose reconstructed to remove it.

So now he’s taken more of a backseat – Katie’s sons Justin and Travis prepare the produce from 5 am each day, and her older brother Jesse works overnight. But every day from about 9 am to 3 pm, Danny will still haul himself in to make sure everything is being done correctly.

Danny has passed the skills on to his grandsons, Justin (pictured) and Travis. Photo: Danny’s Bakery, Facebook.

“He’ll never give up,” Katie says.

“He’s got that mentality that if he stops moving, he’ll die. And he’s probably right.”

Danny normally doesn’t agree to make hot cross buns until March, but his family pressured him to go early this year due to demand.

“We’re going through about 60 trays a day, and Thursday will be the really big one for us. We’ll have people coming from all over Canberra for them, as well as lot of people from Sydney and the coast.”


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The buns are made throughout the day, and Katie will often receive calls and messages from customers wondering when the next batch will be ready, so they can immediately rush over and eat them in-store, straight out of the oven.

“The hot ones are really, really special – they never taste like that again.”

She says the secret to success lies in their size and affordability – at $15 for a one-kilogram packet of six. The thicker sourdough also allows for experimentation with orange peels and apricot pieces, as well as Danny’s favourite of sultanas.

“They are better suited for fruit. Normal bread is too light to pour too much into it.”

Danny’s favourite are the sultanas. Photo: Danny’s Bakery, Facebook.

But there are also “little extra things”.

“There is a secret ingredient in there that does make them different and gives them a real unique kind of a flavour, and people love it.”

Keep doing what you’re doing, Danny. Whatever it is, it’s working.

Danny’s Bakery, at 6 Iluka Street, Narrabundah, is open from 4 am to 3 pm, Monday to Friday and 4 am to 2 pm, Saturday (closed on Sunday).

Original Article published by James Coleman on Riotact.

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Department of Pizza: A department Canberra can really sink its teeth into! https://thisiscanberra.com/department-of-pizza-a-department-canberra-can-really-sink-its-teeth-into/312179/ Wed, 27 Mar 2024 22:00:39 +0000 https://thisiscanberra.com/?p=312179 pizza

The potato and prosciutto pizza is my pick! Photo: Kazuri Photography.

Some of Canberra’s best-loved restaurants began as food trucks, with the chefs and owners whetting their skills and building up a faithful clientele before making the giant leap to a brick-and-mortar location.

Department of Pizza, Campbell’s fabulous Neapolitan-style wood-fired pizza joint, began life as a pizza trailer six years ago when owners Emily, Ricky and Matt started at fetes and festivals.

One of their clients, with restaurant experience, had planned to launch a wood-fired pizza restaurant but followed a different opportunity. He strongly encouraged the team to open a pizzeria.

two men and woman sitting at table outside

Department of Pizza owners Emily, Ricky and Matt. Photo: Department of Pizza.

“We all had full-time jobs,” Emily explains, but the idea had been planted. The team put their heads, business acumen, and ingenuity together and Department of Pizza was born.

Emily tells us that a family member runs a bakery in the Blue Mountains. They have had a sourdough starter for 30 years, and they gifted some of it for their pizza dough. Yes, this pizza has sourdough as a base!

“We don’t use much yeast, if any at all,” Emily says.

“The sourdough base gives our pizza a better flavour. The challenge is that no two days are the same, as far as temperature goes, so we really have to manage that, and we have to feed our starter faithfully every day.”

The chefs keep the pizzas as traditional as possible, using minimal, premium ingredients. As I walk in, they are chopping fresh fior de latte, authentic Italian mozzarella.

“Our pizza mentor, Giovanni, was out here from Italy and he pretty much taught us everything,” Emily says as we look at the pizza menu.

“We are so lucky to have come across him.”

Department of Pizza’s pizzas are Neopolitan style, which means a thin base, crunchy on the outside, soft and spongy within. Emily assures me that the gluten-free pizzas are gorgeous. They offer a beautiful wine list, with a range of Australian wines sitting alongside Italian wines sourced from Piedmont and Tuscany. The cocktail menu includes a couple of spritzes, a negroni, and an Americano, among some classics.

wine list on a wall

Department of Pizza’s drink list. Photo: Department of Pizza.

We ordered the most popular pizza, the potato and prosciutto, as well as a margherita. Sushant, the head chef, creates pizza magic. And if the pizzas here are not enough to transport you to Italy, front-of-house Paolo’s beautiful accent and cheeky asides will definitely take you there.

The potato and prosciutto have been baked into the pizza’s garlic oil base, and when it arrives piping hot from the wood-fired oven, the heady aroma of garlic drifts up with the steam. I love how no two bites on Neopolitan pizza are the same. The ingredients are not piled on, Aussie style. It has a blistered, well-seasoned crust, and translucent discs of grilled potato and curls of crisp-edged prosciutto are scattered across its breadth, while mouthfuls of mozzarella, garlic oil and the delicate pepper-tang of rosemary hit as you bite. And then the sourdough base: the crust is superb on its own. It’s spongy, with a subtle, moreish tang.

pizza

The Margherita is a study of keeping flavours simple and pristine. Photo: Kazuri Photography.

The Margherita is a study of keeping flavours simple and pristine. It’s the classic trio of tomato, mozzarella and basil. As we eat, Emily reveals the very simple way they create the tomato base, a base many clients ask them to bottle and sell. I will use this method the next time I make pizza at home! This pizza is scrumptious. Again, the crust is flawless.

In a city where there is a department for everything you could imagine, the Department of Pizza is where I want to be!

restaurant interior

Pull up a table and find your new favourite pizza! Photo: Department of Pizza.

Department of Pizza is located at 12 Blamey Place at Campbell shops. Get lunch from Tuesday to Saturday from 12 pm to 3 pm, or grab a pizza for dinner from Tuesday to Saturday from 4:30 pm to 9 pm, and Sunday from 4:30 pm to 9 pm.

Visit their website to order your own delicious pizza! And follow them on Facebook and Instagram.

Original Article published by Michelle Taylor on Riotact.

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It’s been one heck of a ride: Civic’s iconic merry-go-round celebrates two anniversaries this year https://thisiscanberra.com/its-been-one-heck-of-a-ride-civics-iconic-merry-go-round-celebrates-two-anniversaries-this-year/312167/ Tue, 26 Mar 2024 22:00:20 +0000 https://thisiscanberra.com/?p=312167 The Civic Carousel (or merry-go-round) has been a popular Canberra attraction for 50 years.

The Civic Carousel (or merry-go-round) has been a popular Canberra attraction for 50 years. Photo: Spelio, Flickr.

2024 is shaping up to be the year of anniversaries for Canberra.

It’s 60 years since the 79-metre high American-Australian Memorial was officially opened in Russell, after a delicate process that involved trucking the concrete eagle down from Sydney to Canberra and installing it at night when weather conditions were calmer.

It’s 65 years since the copper-roofed ‘Shine Dome’ opened, the first Canberra building to be added to the National Heritage List for its standout architecture.

And it’s 60 years since the drought broke enough for Lake Burley Griffin to fill in six days and for then Prime Minister Robert Menzies to declare it the “heart to the city” and one “I hope … will be quietly beating … for the rest of our lives”.


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On 14 March 1964, the Canberra branch of the Royal Aeronautical Society then hosted the world’s first hovercraft race on the new lake.

But on City Walk in Civic, one of the city’s quaintest features is celebrating two anniversaries at once. This year marks 110 years since the merry-go-round was made, and 50 years since it was installed in Canberra.

The story begins with Herbert Thomson, born in Melbourne in 1890. By age 19, he had helped his father install machines in coal mines and built a steam engine used in a boat launch on the Yarra River. By 27, he had set up his own business producing steam engines and boilers.

In July 1899, he revealed his tour de force – a self-propelled, steam-driven vehicle – or, to put it another way, Australia’s first car. It reached a top speed of 24 km/h, hit during a 56 hour, 36 minute maiden journey from Bathurst to Melbourne.

Australia’s first car, the ‘Phaeton’, designed by Herbert Thomson. Photo: Museums Victoria.

The Thomson Motor Car Company was born, and subsequent models reached 40 km/h and even beat a Benz imported from Germany. The company went out of business in 1912, but not before Herbert had designed a steam-powered carousel for St Kilda beach.

It was a properly international effort. The animals, including 50 horses and two elephants, were hand carved in Germany, and sit four abreast in 14 rows, while the twisted brass poles were made in Scotland. Jaunty accompaniment was taken care of by a steam-powered 69-key pipe organ, also from Germany.

It drew crowds in Melbourne until September 1973, when Canberra locals collectively raised $40,000 to purchase it from a public auction.

The Civic Carousel (or merry-go-round) soon after it arrived in Canberra. Photo: Spelio, Flickr.

It was in a sorry state by then, and underwent a heavy restoration courtesy of the Carousel Organ Restoration Group, Australian War Memorial, Canberra College of Advanced Education, Master Painters Association, Canberra Gem Society, and Model Makers Society.

Volunteers from the Australian National University (ANU) restored the steam engine in the centre of the merry-go-round.

The finished product was unveiled on Petrie Plaza in the heart of Civic during Canberra Day celebrations on 13 March 1974, and it’s been there ever since. It is now considered a heritage-listed ACT Government asset and managed by the ACT Property Group.

The only major changes are that the driving force is now a modern electric motor, rather than the original steam boiler, and the organ has been removed for safekeeping.


READ ALSO: NGA’s most requested artwork, rare Rajah quilt, goes on exhibition in Canberra


City Renewal Authority CEO Malcolm Snow says it’s become a “landmark” to generations of Canberrans.

“It’s one of those attractions with universal appeal.”

It might not have been a hit with everyone at the time of purchase, but Mr Snow says not only was there strong appeal for a young city to have such a heritage item, but the carousel also arrived during a push for the pedestrianisation of the city.

“Civic was a different place at the time – it had cars going through it. But then Petrie and Alinga were closed to traffic and pedestrianised.”

Each of the animals have a name – see the full list here. Photo: Spelio, Flickr.

Today, the cost for a ride is $3. Day-to-day operation is managed by a not-for-profit charity, chosen by the ACT Government. Most of these earnings are directed to this, with the balance used to fund upkeep.

“We’ve also offered free rides during promotional campaigns in the city, particularly at Christmas time, and we’ve certainly seen great take-up from the people of Canberra,” Mr Snow adds.

As for the future, it’s hoped we’ll be back in 50 years time for a story on its centenary.

“I can’t say with certainty that it will be there in 50 years’ time, but certainly any decision to relocate it would have to take account of its heritage significance,” Mr Snow says.

Original Article published by James Coleman on Riotact.

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National Folk Festival in the swing with new, friendlier layout at EPIC https://thisiscanberra.com/national-folk-festival-in-the-swing-with-new-friendlier-layout-at-epic/312171/ Tue, 26 Mar 2024 22:00:19 +0000 https://thisiscanberra.com/?p=312171 workers setting up folk festival

The market stalls are up. With less than a week to go, the National Folk Festival site is coming alive. Photos: NFF.

Less than a week from the 2024 National Folk Festival, the grounds at Exhibition Park are being transformed into a colourful, interactive site that will welcome thousands of music fans and interstate visitors over the Easter weekend.

Organisers have moved into their EPIC offices, and Festival Director Heidi Pritchard has been overseeing a reimagining of the site this year so that it has more green space, more flow, and more activity across the grounds.


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The site maps are on the Festival website, showing the new configuration to guide festivalgoers.

This year the festival layout looks more spacious – that’s been a conscious effort on the part of the artistic directors to provide an enjoyable and colourful experience for attendees as they move from venue to venue.

Director Heidi Pritchard (back right) with the crew in the office. She says the site will be greener, softer and more accessible for Festival goers this year.

Ms Pritchard said the major changes included moving two key venues to new sites so they would engage festival goers immediately as they entered the grounds and enliven those areas.

The Bohemia will now be situated opposite the Flemington Road gates, so people will first encounter music. At the other end of EPIC, the popular Flute and Fiddle will take up a site near the northern entry next to the revamped Fitzroy, which will be a venue for more intimate performances this year.

Ms Pritchard said the idea this year was to set up precincts that provided music, food and drink in one location.

She said last year at the Flemington Road end, the first thing people encountered was a white wall – the rear of merchandise and food vendors.

“What we’ve tried to do this year is work with the festival site itself and preserve the green spaces where we can and preserve lines of sight,” Ms Pritchard said.

“The merch tents are gone, which frees up the village green for workshops, pop-up performances and letting the kids run around on grass not concrete.”

It would be a much softer and more colourful landscape, she said

Ms Pritchard said the artistic directors had put a lot of work into making the site breathe so that when crowds pour out of a venue, they can move easily to the next but still experience the external activities, such as pop-up entertainment, dance and music.

You can’t have enough colour. Blank walls are out, and festive shades are in.

She said the instrument lockup and the performers’ Green Room had been moved to the centre of the site so the artists would be at the heart of the festival.

This year’s food offering will be a multicultural buffet spread across three separate areas, catering to all tastes. User-friendly, accessible outlets will replace food trucks.


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Ms Pritchard said festivalgoers sent a strong message to organisers that the trucks were too high off the ground, made life difficult for the elderly and the disabled, as well as not being the right feel for the event.

The festival had spent a lot of time and money making the site as accessible as possible, including establishing an accessible camping ground with crew on hand to lend a hand where necessary.

The tiered seating in the biggest venue, the Budawang, has been installed, ready for the opening concert at 6 pm on Thursday, 28 March.

To learn more, visit the Festival website.

Original Article published by Ian Bushnell on Riotact.

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Five minutes with Joel Groves, High Jinks https://thisiscanberra.com/five-minutes-with-joel-groves-high-jinks/312149/ Mon, 25 Mar 2024 22:00:09 +0000 https://thisiscanberra.com/?p=312149 man pouring drinks

After time spent working in Sydney, Joel Groves is coming back to Canberra to manage High Jinks. Photo: Henry Nguyen.

Who are you?

I’m Joel Groves and I’m taking up the position of venue manager at High Jinks [in late March].

What is your venue?

The main thing that we offer is a silly goose time, which means we try not to take ourselves super seriously and make sure our guests are having a fun time – all the while making drinks and service at a very, very high level, but keeping it all relaxed and laid-back.

bar

High Jinx brings ‘rambunctious fun’ to New Acton. Photo: High Jinks.

Describe yourself in three words.

I’d say I’m pretty calm, very hard-working, and perhaps a little obsessive about my hobbies. I really like motorbike riding, callisthenics and reading a whole bunch of books … and using weird ingredients to make cocktails.


READ ALSO: Move over Messina, BuBu is in town


How did you get involved in the hospitality industry?

I did a double degree in IT and criminology.

When I was there, I started off waiting tables for functions at the National Arboretum, which I absolutely loved, but the drink side seemed very interesting. I started working at a couple of pubs and nightclubs and eventually landed in cocktail bars. I still had the aspect of interacting with people, making their day really awesome, and putting a smile on their faces – which I loved from the get-go – as well as the hospitality community. But it was that extra element of making drinks, putting all these weird, cool liqueurs and spirits together, and then finding cool ingredients to use that really tied it all up in a bow for me. I realised it was what I really wanted to do.

How did you get your current job?

Noriel Calub [the owner] called me a little while ago with the offer and we talked about it quite a bit. I had no plans to come back to Canberra – I thought I was going to be in Sydney for at least another year or two. People would ask me if I would come back to Canberra, and one of the things I would say is that if the chance to run High Jinks came up, I would definitely think about it.

After working in this industry for the past eight years, I think it’s time to step up into a more leadership and management role.

Inka restaurant, Bunda Street

Inka’s food is a stand-out in Canberra, Joel says. Photo: Michelle Rowe

What was your most memorable dining experience?

Many years ago, I did the degustation at Pilot and that was up there in terms of the dining experiences I’ve had. Inka is great – their Peruvian-Japanese fusion is pretty unique for Canberra, and I think it’s awesome food.

In Sydney, I recently went to No 92 in Glebe, an upmarket Mexican-style restaurant. Every bite of food was amazing.

What is your favourite or must-use ingredient when cooking?

Onion and garlic are staples in my cooking. I like to try new things all the time, but different curries are a bit of a comfort food for me – whether it be Japanese curries, Thai curries, whatever they are.

What was your dream job as a kid?

I actually wanted to be an architect. But when I was in high school, I really loved computers and was always using computers. My dad was a software engineer, so I really ended up liking them and just went with that.


READ ALSO: Stepping Stone Dickson serves up the best of cafe culture


What TV show or movie are you watching right now?

I just finished watching an animated series on Netflix called Blue Eye Samurai, which a friend recommended not too long ago. All I can say is that I’m very excited for the next season.

Who are your biggest culinary influences?

I look to chefs a lot. I was very fortunate while living in Sydney to work at a bar that does chef takeovers every week, so I’ve had the chance to talk to chefs from heaps and heaps of different places in Sydney, be it Quay or Rockpool or No 92. They always have cool ingredients from which I can find inspiration.

In my spare time, I read a lot for inspiration. I’m currently reading The Aviary Cocktail Book.

flaming cocktail

Joel says High Jinks offers a “silly goose time” where everything is laid-back and fun – but there are still some great drinks. Photo: High Jinks/Facebook.

What is your approach to food?

If I cook at home, I try to keep it relatively simple – but interesting – because I prepare meals for myself. Stuff that’ll last is always good.

In terms of work, my approach is to use a technique or an ingredient when it’s appropriate. Don’t overcomplicate things because, at the end of the day, we’re serving drinks, and it’s all supposed to be fun.

An easy one to finish – what’s your go-to coffee order?

When I was living in Sydney, it was a cold brew since it’s a lot warmer there. But now I’m coming back Canberra, I’m going to go back to a flat white.

High Jinks is located at 2/15 Edinburgh Avenue, New Acton, and is open Monday to Thursday from 5 pm to 1 am, on Friday and Saturday from 4 pm to 2 am and on Sunday from 6 pm to 12 am.

Original Article published by Claire Sams on Riotact.

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The Durham Castle Arms celebrates 33 years as the ultimate meeting place https://thisiscanberra.com/the-durham-castle-arms-celebrates-33-as-the-ultimate-meeting-place/312144/ Sun, 24 Mar 2024 22:00:13 +0000 https://thisiscanberra.com/?p=312144 people sitting at tables in a pub

The Durham Castle Arms Inn has long been a “hub of the community”. Photo: Thomas Lucraft.

Back in the day when Adrian Moran was a humble barkeep at The Durham Castle Arms, he sat at a table in a Thredbo ski lodge as people took turns sharing their occupations.

Among the doctors and lawyers, his response elicited the most enthusiasm.

“At this table of about 14 people, I kid you not, about half had met their spouses at The Durham,” he says.

“I see this kind of thing all the time. The other day, a guy came in – I recognised him because I remembered I’d once spilled a drink on him and had to get him a shirt from out back. He was there celebrating his 10th anniversary with his wife, whom he’d met at Friday night drinks at The Durham.”

The Durham’s more than three-decade history is littered with stories like this.


READ ALSO: What the bloody hell is ‘Australian’ cuisine?


The pub was named after the Norman castle built in Durham, England, around 1000 AD. If you look around, you might come across a somewhat ornate door knocker loosely fashioned off a famous ‘sanctuary knocker’ at Durham Cathedral.

“A sanctuary knocker was an ornamental door knocker on a cathedral or church door, and under medieval common English law, these instruments afforded the right of asylum to anyone who touched them,” Adrian says.

The pub’s first owner, Bill, who hails from Durham, passed it on to his son Josh, who eventually sold it to Adrian in 2018.

Adrian himself started at the pub in 2005 at age 21, working the hotdog stand and clearing glasses before moving behind the bar. He says it’s the kind of place where the people you meet and things that happen “just seem to stay with you”.

“I’ve always liked pubs because they’re hubs of the community, and I find them to be a great equaliser,” he says.

“We can have professionals from the ANU and high-ranking public servants and politicians sitting next to young families, blue-collar workers, chefs and so on.

“Once you walk through the doors of The Durham, you’re equal, and everyone is treated the same.”


READ ALSO: How to create a grazing platter to match your favourite wines


While The Durham turns 33 this month, the site has been a pub since 1972. Before it was The Durham Castle Arms, it was the Oaks & Attic, and before that, the Boot & Flogger was a famous Canberra landmark known for its live music.

“We still get people in here reminiscing about the music at the Boot & Flogger,” Adrian says.

Live music has become a part of the pub’s DNA. According to Adrian, it hit its stride in the early 90s and late 2000s but took a hit during COVID-19. Now it’s approaching a Renaissance, with regular local live music acts.

To celebrate its 33rd birthday on Saturday, 23 March, DJ Sue, known as “everyone’s favourite DJing grandma” of Australia’s Got Talent fame, will be hitting the decks.

man pouring beers

Adrian Moran started at Durham 19 years ago, working the hotdog stand. In 2018, he became the owner. Photo: Thomas Lucraft.

The local theme carries through to the food and beverage. The pub has long supported local and Australian brewers and winemakers and recently became the official ale house for the Ale Mary Brewing Co in Fyshwick.

“Given we’re a meeting place for locals, it makes sense that we support local,” Adrian says.

“We pride ourselves on serving really good pub meals, and there are so many fantastic suppliers right here like Claystone Meats who supply the meat for our burgers and chicken parmesans – pub classics that are always crowd pleasers.

“One of the reasons we try to offer really high-quality products is to ensure we maintain that ‘meeting place’ status. Even if people are meeting online more these days, they still need a date venue … and you can always pick out the Tinder dates when they come in. Sometimes, I wonder if one day in the future, they’ll come back in to celebrate a wedding anniversary!”

The Durham Castle Arms is located at Kingston Shops, L1/52 Jardine Street, Kingston, and is open Monday to Thursday from 12 pm to 1 am, Friday from 12 pm to 12 am, and Saturday and Sunday from 11 am to 1 am.

Keep an eye on the website and Facebook for the launch of members night soon, with giveaways, prizes, raffles, discounted drinks and entry to events.

Original Article published by Dione David on Riotact.

REGION MEDIA PARTNER CONTENT

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Tumut River Brewing Co to open new venue in Kingston https://thisiscanberra.com/tumut-river-brewing-co-to-open-new-venue-in-kingston/312134/ Sat, 23 Mar 2024 22:00:52 +0000 https://thisiscanberra.com/?p=312134 Man holding beer

Tim Martin, Tumut River Brewing Co at Kingston. Photo: Michelle Kroll.

Tumut River Brewing Co is bringing its brews to Canberra, with a new venue opening in Kingston after Easter.

The brewery, which opened in 2018, has had a bumpy few years. It had a couple of good years before floods, fires, a pandemic and troublesome road closures impacted its business, but it’s optimistic about its new chapter in Canberra.

Co-founder Tim Martin says they’ve been contemplating a second location for a while now, and this was simply a case of right place, right time and right price.

“It’s something we’ve thought about for a very long time, to be honest,” he told Region.

“Around 80 to 90 per cent of our clients are from Canberra, so it just kind of makes sense.”

Beer being poured from taps

The brewing team is looking forward to offering more of their limited-edition brews in Kingston. Photo: TRBC.

The new venue is the site formerly occupied by Parbery Lane in the courtyard of Kingston Foreshore’s Kingsborough village. Parbery Lane regularly poured Tumut River beers, so Tim was familiar with the space and had always been a big fan of the place. While he says the space is a little hidden, he is confident that the locals will get behind them.

“We’ve already had such good feedback. Plenty of people have popped their head in to ask when we’ll be open,” Tim said.

“I love the community feel, the courtyard and the feeling that everyone’s local. We want to connect to the locals because we’re going to be their local!”


READ ALSO: What the bloody hell is ‘Australian’ cuisine?


To start with, they’ll have eight beer taps running with TRBC beers and local cider, but they’re keen to expand that to 12 or 14 taps soon. At the Tumut location, they have 24 taps running at a time, which allows them to show off their smaller experimental brews. The Tumut River Brewing team is excited to bring more limited-edition beers to Canberrans.

Tim Martin director Tumut River Brewing Co putting a beer on a bar

Tim is hoping that Canberra will get behind the new location. Photo: TRBC.

In addition to hosting many Canberrans at their brewery site in Tumut, Tim says they also have a thriving wholesale business. TRBC beers can be found at a range of Canberra region bars, restaurants and pubs so they already have a strong following in the ACT.

While the beers are obviously a big drawcard, TRBC has also become well-loved for their pizzas, which feature ingredients from local Tumut producers. The new space will also feature a pizza menu, and Tim says they want to introduce Tumut to the locals.

“The concept is really ‘A Taste of Tumut’. So we’ll be bringing in all that fresh produce from Tumut into Canberra, like free-range pork and trout from Tumut River.”


READ ALSO: Stepping Stone Dickson serves up the best of cafe culture


They will also have a wine list featuring wines from the Tumbarumba and Gundagai region, local distilleries, and cider.

The plan is to have the new space open shortly after Easter. Follow Tumut River Brewing Co on Facebook or Instagram, or visit their website to stay up to date with an exact opening date.

Original Article published by Lucy Ridge on Riotact.

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Full throated, warm hearted, sometimes acerbic Namatjira portraits pull no punches https://thisiscanberra.com/full-throated-warm-hearted-sometimes-acerbic-namatjira-portraits-pull-no-punches/312114/ Fri, 22 Mar 2024 22:07:26 +0000 https://thisiscanberra.com/?p=312114 painting of Aboriginal figures

Vincent Namatjira, Western Aranda people, Displaced, 2021 – web version. Image: Supplied.

Albert Namatjira, Vincent Namatjira’s great-grandfather, was lionised in the 1940s and 1950s as a ‘blackfella’ who could paint as well as a ‘whitefella’ while employing the Western tradition of watercolour landscape painting.

Subsequently, it’s been revealed that he was painting his own country and imbued it with values not found in European art.

Vincent Namatjira is being lionised as an Indigenous artist who is determined to set the score straight and write his people back into the history of colonial Australia and the history of Australia of more recent times.

Much of his art deals with race relations and parachuting himself into various possible and impossible situations, such as rubbing shoulders with Captain Cook, the late Queen Elizabeth II and her consort, and Ned Kelly, as well as meeting with Adam Goodes, Cathy Freeman, Archie Roach, Slim Dusty and Vincent Lingiari. The artist asserts the role that First Nations people have played in Australian history, sport, music, and even the military.

The stylistic language that Vincent Namatjira employs is reminiscent of the early work of Sidney Nolan and the social realist style of Ben Shahn. Vincent Namatjira is a portrait painter with simplified forms that employ bright colours set against stark backgrounds or simple colour backdrops.


READ ALSO: Social satire collides with spectacular physical performance in Stunt Double


They are deliberately awkward, stylised figures, generally shown frontally with exaggerated large eyes and pronounced expressions. Frequently, name captions are included to avoid any possibility of ambiguity.

His portraits remind me of folk icons or folk portraits, where the face is devoid of any uncertainty, and we know that this is meant to be an image of St George or Ned Kelly because there is some recognisability in the face that is confirmed by the inscription.

Some of the figures are also recognisable through their ‘attribute’. For example, the dude who appears throughout the exhibition in an AC/DC T-shirt is a self-portrait of the artist.

Vincent Namatjira also has a humorous narrative for most of his images, something that is revealed in the text panels that run throughout the exhibition.

For example, in reference to a portrait of himself standing next to the Queen, apparently offering her some bush tucker and set against a red outback setting, the caption reads: “In my paintings, I’m on equal footing with the royals. I’m part of their royal balcony photo shoots, I climb on top of the Queen’s carriage, I share a cuppa tea in the palace and I return the favour by offering the Queen some bush tucker – maku – (witchetty grubs) and tjala (honey ants). I’m still awaiting my invitation to visit Buckingham Palace for real, though …”

The comic situational paintings with the royals bring to mind a not-dissimilar device created by Garry Shead about three decades ago. In Shead’s case, the absurdity of the situation and the emphasis placed on the royals being so out of place in Australia brought to the fore the absurdity of having a British head of state for Australia.


READ ALSO: For 30 years Goulburn ballet principal kept children on their toes


Vincent Namatjira exploits the situation to stress the fact that British royalty is employed as a strategy to silence the voice and presence of First Nations people who are not foreign trespassers but belong to this country.

Vincent Namatjira employs his visual humour as a strategy to argue for a black presence and a black identity in Australian history. I find it difficult to describe it as dry humour – there is no emotional neutrality in his work.

The humour in these paintings is full-throated, bold, emotional, and frequently borders on slapstick. His portraits of Gina Rinehart and Scott Morrison can be described as vicious, with the artist having no desire to conceal his punches.

Vincent Namatjira, a Western Arrernte artist, views his paintbrush as a weapon for challenging and changing social attitudes and rewriting Australian history.

In one of his captions, he declares: “I believe in the power of art, the power of the paintbrush. I know that art can change lives – it changed mine – and I hope that art can change the world, too.”

This exhibition, mounted and toured by the Art Gallery of South Australia, sets itself the modest goal of changing the world – we should give it a chance to succeed.

Vincent Namatjira: Australia in colour is at the National Gallery of Australia until 21 July on Level 1. No admission charges.

Original Article published by Sasha Grishin on Riotact.

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Double-dog dare your friends to come to Canberra’s newest festival https://thisiscanberra.com/double-dog-dare-your-friends-to-come-to-canberras-newest-festival/312160/ Fri, 22 Mar 2024 06:09:00 +0000 https://thisiscanberra.com/?p=312160 Dog running while holding a ball with its mouth

Hot dog! Canberra has a Hot Dog Festival. Photo: File.

A festival dedicated to the hotdog! Put that in the ‘why didn’t someone do it sooner?’ category.

Organiser Marc Brown said the first-ever Hot Dog Festival is a chance for Canberrans to gather around the humble (but mighty) food.

“I wanted to do something that was entertaining and a bit of fun, but also relaxing,” Mr Brown said.

“I have a sausage dog myself and hot dogs are a very fun party food.

“Mixing the two together – the dog and the food – made it something really unique.”

While much of the festival will be focused on hot dogs (the food), part of it will focus on the dachshund – after all, why else would they be known as sausage dogs?


READ ALSO: NGA’s most requested artwork, rare Rajah quilt, goes on exhibition in Canberra


There will be a line-up of 10 hot dog varieties, along with craft beer, cocktails and milkshakes for thirsty human attendees to drink.

Attendees will also be able to try a variety of games, such as Giant Jenga, sausage bobbing, an all-you-can-eat hot dog competition, trivia and more.

The Hot Dog Festival will also see the debut of the sausage toss contest (no, not the dog, obviously).

“You’ll pair off, and one person has a bun and the other person has a sausage that you toss together,” Mr Brown said.

“It’s definitely a bit of a random game that I invented myself, so I’m interested to see how that works.”

In the ‘cutest dachshund’ costume competition, entrants will fight for victory (and we’re sure plenty of treats and pats).

“This will be one of the main draws and a chance for people to showcase their dogs.

“Ralph [Mr Brown’s dog] has a Darth Vader costume that he’s looking forward to wearing – complete with lightsaber.”

A pet photographer will be there with a camera in hand to snap pictures of the costumed pups.

If posing is hard work for them, our four-legged friends will be able to sample some doggy beer.

“We pack out our events with a lot of thought of the additional entertainment so people can get a good value for money,” he said.

“We don’t want to solely focus on the food.”


READ ALSO: What the bloody hell is ‘Australian’ cuisine?


The festival is the latest offering from the team that also brought the Canberra Chicken Wing Festival back in 2023 after several years’ hiatus.

Mr Brown told Region that the festival is set to return this year, likely in May.

“We also want to take advantage of the nice days before the Canberra winter hits!”

Whether it’s hot dogs or chicken wings, Mr Brown sees an appetite for themed events in Canberra – novelty appeal aside.

“Having lived in Canberra for about nine years, I feel we are a very sociable bunch,” he said.

“We do enjoy getting out to festivals and pop-up events, especially at this time of year.”

The Hot Dog Festival will be held on 23 March (Saturday), Verity Lane in the Sydney Building, 50 Northbourne Avenue in Civic. Tickets cost $25 and are available online.

Original Article published by Claire Sams on Riotact.

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Princes, potentates and politicians shine in Ralph Heimans’ glorious portraits https://thisiscanberra.com/princes-potentates-and-politicians-shine-in-ralph-heimans-glorious-portraits/312130/ Fri, 22 Mar 2024 00:29:33 +0000 https://thisiscanberra.com/?p=312130 painting of woman

A portrait of Princess Mary of Denmark is included in the exhibition. Photo: National Portrait Gallery.

It’s a minor but important detail to know that as a university student, portrait artist Ralph Heimans studied pure maths and fine arts at the same time.

His paintings – now on show at the National Portrait Gallery in a major exhibition – are precise, detailed, finely balanced and very, very beautiful.

Moodily lit like the Renaissance portraits they echo, the images of princes, politicians and potentates of all kinds glow against dark walls, and each one has a hidden story.

Dame Quentin Bryce emerges from a shimmering wall of glass – an accurate representation of her offices at Government House but also a metaphor for the barriers she broke as Australia’s first female Governor-General.


READ ALSO: NGA’s most requested artwork, rare Rajah quilt, goes on exhibition in Canberra


The Princess Mary of Denmark pulls on her gloves in slanting afternoon light at the Frederiksborg castle. But the watery scene outside is not Copenhagen – it’s the historic docks on Hobart’s waterfront, her hometown.

There’s a matching portrait of her husband on the opposite wall and detailed sketches accompanying the huge portraits show the meticulous, lengthy process of developing a painting that does more than recall a face – in the case of Dame Judi Dench, posed against the stage curtain where she’s spent her life, it explicitly enters the world of memory.

Amid the cultural icons, prime ministers and High Court judges are portraits of the Pratt family and legendary bookmaker Bill Waterhouse, whose family was among the first to commission an Australian portrait of their beloved (and controversial father), his daughter Louise said at the exhibition launch.

“We knew we didn’t want something ordinary, and we like to credit ourselves with discovering Ralph,” she told Region.

It’s rare these days to commission portraits and rare to focus your career as an artist solely on the form. Heimans left Australia in 1997 to pursue his career in Europe, where the paintings of Princess Mary and Prince Frederik were game-changers for his career.

The exhibition includes icons like Sir Ben Kingsley, Vladimir Ashkenazy and Margaret Atwood, alongside Prince Charles who appears in Dumfries House, the treasure trove of eighteenth century furniture and art he rescued from destruction and dispersal.

A highly polished grand piano top reflects the towering oak tree outside, a symbol of his commitment to enduring British craft and artisanship. Heimans also painted the late Queen, whose portrait now hangs permanently in Westminster Abbey.

Curator Joanna Gilmour says the exhibition brings together much of Heimans’ work in the same place for the first time.

“The National Portrait Gallery holds four portraits by Ralph Heimans in its collection,” she says.

“This exhibition will offer audiences an insight not only into Heimans’ skill as an artist but consider his position in the centuries old tradition of Western portraiture.”

Ralph Heimans: Portraiture. Power. Influence is at the National Portrait Gallery until 27 May.

Original Article published by Genevieve Jacobs on Riotact.

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NGA’s most requested artwork, rare Rajah quilt, goes on exhibition in Canberra https://thisiscanberra.com/ngas-most-requested-artwork-rare-rajah-quilt-goes-on-exhibition-in-canberra/312094/ Thu, 21 Mar 2024 22:00:10 +0000 https://thisiscanberra.com/?p=312094 Group of people in front of quilt

National Gallery of Australia curatorial staff celebrate the installation of the fragile Rajah quilt, centrepiece of its new exhibition A Century of Quilts. Photos: Sally Hopman.

When it’s more than three metres by 3.5 metres, made from the most fragile of material and is almost 200 years old, installing the Rajah quilt into the latest National Gallery of Australia exhibition was never going to be easy.

But curatorial staff at the NGA took it in their creative stride this week, with the 1841 Rajah quilt the centrepiece of its latest exhibition A Century of Quilts.

According to curator of Australian Art at the NGA Simeran Maxwell, the Rajah tells the story of hope and persistence and has been a central subject of study into colonial life since it was rediscovered in 1987.

It was made by unidentified women aboard the HMAS Rajah convict ship in 1841, as they sailed from England to Australia. It was sent back to Britain as a gift for Elizabeth Fry who led the British Ladies Society – and was left forgotten in an attic in Scotland until rediscovered about 35 years ago.

The fact it was stored away for so many years and then kept in a temperature-controlled environment when given to the NGA in 1989 by Les Hollings and the Australian Textiles Fund, has allowed it to remain in remarkable condition, Ms Maxwell said.


READ ALSO: The 6 top Canberra venues that should never have died


Because of its size and fragility, the last time the Rajah was exhibited was 2016 at the National Gallery in Victoria. It has mostly been stored away since.

“There is the odd spot of blood on it from pricked sewing fingers and there’s a brown stain on the dedication section – it’s not a coffee stain, but probably just finger oil. But for me, the marks just add to the story,” Ms Maxwell said.

She said the quilt had long been the most popular artwork requested by visitors to the NGA, but went on exhibition rarely for logistical and conservation reasons.

“It takes a lot of time and effort to get it out,” she said. “From the way we display it to the amount of light we can have on it for a particular time – it all has to be taken into account. Everything about it has to be custom-made because of its size and because of the way we have to hang it.”

Woman standing in front of quilt

The Curator of Australian Art at the NGA, Simeran Maxwell, in front of the Rajah quilt.

Although there’s little provenance on who the needlewomen were, the quilt showed that their skill range was varied. Some were excellent, judging by the finished work, others less so. Ms Maxwell said they knew many of the women could sew because they would have had to make their own clothes.

But as a whole, it tells a remarkable story of convict women, who regardless of their backgrounds, banded together on board the ship, travelling to a land across the sea, that none of them knew how it would end.

In the dedication sewn into the quilt, the women thank the ladies of the Convict Ship Committee “for their welfare” and as proof the women “have been industrious” throughout the voyage.

Close-up of dedication on quilt

A dedication to the committee who looked after the welfare of convict women aboard the Rajah in 1841 – the brown stain is believed to be oil from a seamstress’s finger.

The Rajah is on show with 17 other quilts, all from the NGA collection, ranging from the 1903 Westbury quilt, featuring 52 individual blocks embroidered by the women of the Hampson family, under matriarch Mary Ann Hampson. It reflects the lives and interests of the women and pays tribute to their monarch, Queen Victoria.

With one of the richest collections of colonial quilts in Australia, the NGA exhibition also showcases the possum-skin cloak designs of First Nations women as well as traditional works from remote and regional Australia.

A Century of Quilts is part of the NGA’s initiative to celebrate the work of women artists. A Century of Quilts opened at the National Gallery of Australia, Canberra, on 16 March and runs until 25 August 2024. Entry is free but tickets are required.

Original Article published by Sally Hopman on Riotact.

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Experience dinner and a show with a difference at Templo Theatre https://thisiscanberra.com/experience-dinner-and-a-show-with-a-difference-at-templo-theatre/312106/ Thu, 21 Mar 2024 01:03:54 +0000 https://thisiscanberra.com/?p=312106 performers in colourful costumes

Dinner with a difference at Templo Theatre. Photo: Shots by Sal.

Promising modern dining and a transformative theatrical experience, leave reality at the door and embrace drama and spectacle at the edgy and intimate Templo Theatre.

Located in the heart of Canberra, this entertainment venue boasts a diverse lineup of performances and immersive dining experiences in an opulent setting.

Templo Theatre aims to provide an unforgettable experience for guests of all kinds.

Embracing the spicy and avant-garde, Templo Theatre introduces a blend of drag, comedy and burlesque – a fusion that ignites the stage with vibrant energy.

Templo Theatre is the brainchild of Saint Malo owner Rulla Bakri.

“Our mission is to create immersive and transformative theatrical experiences that draw inspiration from the evocative cabaret theatres of Paris. We aim to become the go-to destination in Canberra for those seeking unforgettable nights filled with laughter, music and pure entertainment,” Rulla said.

Templo Theatre will strive to be a dynamic cultural hub that sparks conversations, fosters creativity, and contributes to the vibrant tapestry of performing arts in our community.

wine

A chilled beverage to kick the evening off. Photo: simplycheecky.

Take your time at Templo. Savour the moment and allow three hours for dinner and a show.

What can you expect? Shows begin at 6:30 pm but the cocktail bar and lounge opens from 6 pm, so relax with a drink first. At 7 pm, walk into the theatre and your main course of Poulet Roti will be served pre-show. The dining menu suits the French feel. Poulet Roti (French for roast chicken) is a take on the popular dish of Pondicherry during the French colonial period. The chicken is paired with pumpkin puree, couscous, corn and chorizo sauté.

chicken dish

A French main: Poulet Roti. Photo: simplycheecky.

Curtains rise and enjoy the show!

Dessert arrives during intermission: a creamy cappuccino crème brûlée. This French dessert features a layer of caramel over a rich and creamy custard base, served with Kahlua, zabaglione and biscotti.

crème brulée

Creamy cappuccino crème brûlée. Photo: simplycheecky.

Alternatively, ask about the tapas for two and enjoy small dishes like grilled pizzetta, fried plantain, salmon curado and dark rye with the chef’s selection of charcuterie.

Templo Theatre is located at 19 London Cct. Their next show is on 23 March.

Visit Templo Theatre’s event booking page to book an upcoming show. For more details, visit them on Instagram and Facebook.

Original Article published by Michelle Taylor on Riotact.

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What the bloody hell is ‘Australian’ cuisine? https://thisiscanberra.com/what-the-bloody-hell-is-australian-cuisine/312101/ Wed, 20 Mar 2024 22:03:50 +0000 https://thisiscanberra.com/?p=312101 smoking bbq

There’s nothing more Aussie than a BBQ, right? Photo: Michelle Kroll.

One of my colleagues asked me a tricky question this week: what is ‘Australian’ cuisine? It’s one that comes up semi-regularly for a (former) chef and (current) food writer, especially when I travel overseas. But it’s one I’ve always struggled to answer.

Of course, the first answer comes from the first peoples: Indigenous Australians have had a rich and diverse cuisine that modern Australia is only now coming to understand more fully. However, native foods – while they are gaining popularity in the broader food scene – are not the full picture of modern Australian cuisine.

Once upon a time, you might have said that a meat pie or fish and chips are Aussie dishes. But these are both colonial imports, and neither are particularly unique to Australia. Versions of barbecue are found all over the world too, and even pavlova was actually invented in New Zealand. Vegemite might qualify but one yeasty spread does not a cuisine make, no matter how thick you spread it.


READ ALSO: Lolo and Lola: Filipino food and hospitality that gets more fabulous each year!


The idea of a cuisine is a complex one. Many ‘iconic’ dishes would have once been totally out of place in the country where we expect them to belong. The tomatoes we consider so integral to Italian food were only introduced in the 16th century, tempura was likely brought to Japan by Portuguese Catholic Missionaries, and fortune cookies were invented in San Francisco. National cuisines and dishes are changing all the time.

It’s fair to say that the way Australians eat has also changed dramatically in the last 50 years. Different waves of immigration have introduced ingredients, techniques, and cultures that have gradually entered the mainstream. Before Italian and Greek migrants popularised it, olive oil was considered a medical product: your nan probably remembers having to buy it at the chemist! But these days, there would be a bottle of olive oil in most household pantries.

I was recently eating sushi with a friend, who remarked that while she didn’t eat any Japanese food until she was a teenager, her toddler finds it unremarkable to eat dishes from all over the world! We now have incredible access to foods and flavours in ways we didn’t in the past.

tempura prawn being dipped in mayonnaise

Tempura is considered a Japanese dish, but is the result of global influence. Photo: Thomas Lucraft.

As a teenager in my gap year, I travelled with friends in Italy and France, two countries whose cuisines I had been obsessed with for many years. After a couple of months, we ended up in a Parisian apartment on a street with a boulangerie, fromagerie and a picture-book-perfect French cafe. It was the archetypal Parisian dream.

But just down the road, there was a noodle restaurant, and I have never been so glad to see a plate of pad Thai in my life! We ate those takeaway noodles more than once until we were ready to dive back into what French cuisine had to offer. Even though I love, love, love Italian food and French fromageries, I missed the variety in my diet. We are spoiled for choice in beautiful, multicultural Australia – and we need to celebrate that diversity more.


READ ALSO: Second-hand clothes are the best fashion statement


While award-winning, fine-dining chefs – who are still disproportionately white in an industry that is hugely diverse – are free to appropriate ingredients to season their dishes, chefs of colour struggle to gain approval and legitimacy in the cliquey world of fine dining and chefs hats. Why do people insist an ‘authentic’ banh mi must cost less than $10 when they’re perfectly happy to pay $15 or more for a bourgie New York deli-style sandwich?

You may be thinking that fine dining isn’t necessarily indicative of what ‘everyday Aussies’ eat, but food is a form of fashion, and much like that infamous cerulean sweater (The Devil Wears Prada. It’s iconic, look it up), dishes that start in the world of food fashion houses eventually make their way to the everyday.

To return to the beginning, Australian chefs, cooks, and households should learn more about native ingredients. Traditional Indigenous foods are nutritionally dense and adapted to our climate, and many are incredibly delicious. But in doing so, we should also ensure that the profits go to Indigenous people rather than white-owned businesses jumping on the trend.

Dish of thick noodles topped with an egg on white table at XO.

The Asian Bolognaise was a signature dish at XO and an example of cross-cultural cuisine. Photo: Lucy Ridge.

So where does that leave us? What is Australian food?

When asked that complicated question, I simply explain that modern Australian food is a cross-cultural cuisine, relying on European techniques to cook ingredients from a wide range of countries. Chefs can draw inspiration from all over the world when designing their menus, whether reimagining family recipes, recreating meals from travels, or reinterpreting classic dishes with a twist.

A history of colonialism, immigration and multiculturalism has left an indelible – yet very edible – mark on our broad cultural cuisine.

Original Article published by Lucy Ridge on Riotact.

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PODCAST: Now You Know Damien Brabender, Otis Dining Hall https://thisiscanberra.com/podcast-now-you-know-damien-brabender-otis-dining-hall/312099/ Tue, 19 Mar 2024 22:04:29 +0000 https://thisiscanberra.com/?p=312099 Damien wears a chefs jacket and sits at a restaurant table, seasoning a salad.

Now You Know Damien Brabender, Otis Dining Hall. Photo: Megan Evans.

The latest episode of Now You Know features Otis Dining Hall chef and owner Damien Brabender, chatting about the quality of Australian produce, his great love of truffles, and his adventures as a chef abroad in London.

Regular host Phillip Jones takes a break this episode and Region’s resident food writer Lucy Ridge joins Janette Wojtaszak to chat with Damien.

Damien, one of 12 siblings, had a sporty childhood, and he says cooking for his family was a brilliant foundation for his later career.

“Google reviews are one thing, but when you’re a teenage boy and your brother doesn’t like mashed potato … that review will really hit home!” he jokes.

His first professional gig was an apprenticeship at a classic corner pub bistro, but soon after, he took off to London. It was a big change for a boy from a small country town who’d never even spent more than 24 hours in Melbourne.

Listen on other platforms:

Damien worked doing ‘stages’ – essentially work experience – at a number of London restaurants to get a feel for the industry before taking up a position with Australian Chef Peter Dore-Smith at Lord’s Cricket Ground.

And yes, he did get to meet the Queen … although his fib about completing the etiquette training didn’t hold water for long!

It couldn’t have been too bad, as he landed a stint as Head Chef at the Royal Opera House not long after (he says Her Maj put in a good word for him).


READ ALSO: PODCAST: Now You Know Tim Kirk, Clonakilla Wines


But Australia’s produce (and the weather!) was calling him home.

“When you’re overseas, the culture and architecture is amazing … but the food is always a little short just because of the produce,” he said.

“When I was back in Australia, I thought, ‘This is unreal; this is better seafood than I was serving the royal family!'”

These days, Damien is the head chef and owner of Otis Dining Hall in Kingston. He says that hiring the right people to build the best team is the most important part of nurturing a good kitchen culture.


READ ALSO: Beltana Farm opens in Pialligo with a farmhouse-style menu of simple, seasonal dishes


Truffles have been a bit part of Damien’s menu at Otis. Damien uses local truffles from the Canberra region, and the warmth of wood-panelled Otis is especially comforting during a Canberra winter. There’s definitely plenty to know about truffles!

Much of Otis’s menu is designed to offer high-quality food for large groups of people, perhaps inspired by Damien’s large family. He recommends getting a group of friends and having a pepper steak with sides and plenty of great wines to share. Sounds pretty good to us!

Now You Know appears fortnightly on Region and wherever you get your podcasts, including Apple and Spotify. Have a listen, tell us what you think and rate us.

Original Article published by Lucy Ridge on Riotact.

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Five minutes with Wayne Alger, Edgar’s Inn https://thisiscanberra.com/five-minutes-with-wayne-alger-edgars-inn/312097/ Tue, 19 Mar 2024 01:04:14 +0000 https://thisiscanberra.com/?p=312097 A man in a dark coat and glasses

Wayne Alger is once again making a home at Edgar’s Inn – and cooking up a storm. Photo: Darcy Oliver.

Who are you?

Wayne Alger. I’m the executive chef, which means I oversee the food in the Edgar’s building.

How did you get your current position?

I worked here at Edgar’s before I went to work at Pialligo Estate and XO, and I’ve been back since November. Coming back felt like coming home. It was very exciting to come back and see familiar faces and regulars that were there when I was here two or three years ago.

What is your food philosophy?

We really lean into quality produce. We’re actively searching for quality produce and not tampering with it too much.


READ ALSO: Alia Bar brings classy, relaxed Greek dining to London Circuit


How did you get involved in the hospitality industry?

I joined the army straight out of his school when I was 17. When I got out of the army, I really just fell into hospitality.

The moment when you have an opportunity to have an impact is what’s kept me in hospitality, but what got me there in the first place was connections. I knew people who worked in restaurants, and I started washing dishes. If one of the guys had a sick day or they were short-staffed, I’d jump on the line, and it just grew from there. Working in dynamic environments where things are always moving, there’s always something to learn.

What are the top three menu items that really show what your venue can do?

At The Inn, we do a raw snapper with coconut and lemongrass – that’s probably our top dish. We also have a Wagyu 9+ bavette, which is an absolutely unbelievable piece of meat. Sticking to our pub roots, we serve it with fries and watercress. As for desserts, our passionfruit eclair with meringue and raspberries is popular at the moment.

What is your favourite or must-use ingredient when cooking?

My cupboard is stacked full of ginger, galangal and lemongrass. I recently did a stint at XO [before their closure in late 2023], and I was inspired by those sorts of ingredients.

Dish of thick noodles topped with an egg on white table at XO.

Wayne was inspired to delve into Southeast Asian food from his time at the Asian fusion restaurant XO, which operated for eight years in Narrabundah. Photo: Lucy Ridge.

What was the most memorable meal you’ve ever eaten?

The meal that really stands out and has had the biggest influence on my cooking is a white truffle linguini in Bologna. I was there in about 2014, but I can still see that bowl of pasta and the waiter.

It was the best olive oil I’d ever had and probably the best pasta and truffle I’ve ever eaten. It was just those three things cooked properly, and it was actually mind-blowing.

What is your favourite cuisine or food to eat?

Southeast Asian food. Working with the guys at XO and seeing their passion for Southeast Asian food really got me into it and made me aware of what it should be. But cooking-wise, I mainly stick to the curries – a lot of chicken curries and hearty vegetable curries with pumpkin, cauliflower and other hearty vegetables.


READ ALSO: Order nostalgia on a bun with a side of guilty pleasures at Wonderburger


Where was your best recent dining experiences?

One that I talk about a lot is the breakfast at Anatolia in Erindale. It’s a Turkish restaurant, and the big breakfast they do is a proper Turkish breakfast. It’s a massive spread, and if you get out there with friends on Saturday and Sunday, it’s the way I like to eat – a lot of sharing and a lot of laughter.

White Chaco always has good food and the service is super homely.

coconut, lemongrass and pickled radish snapper

Wayne says The Inn’s coconut, lemongrass and pickled radish snapper is one of their best-selling dishes at the moment. The Inn/Facebook.

Who are your biggest culinary influences?

I don’t think I could nail down people, but producers are probably what drives me the most. I eat a lot, and I’m at the markets almost every Saturday morning – if I see something I like, I get it. A lot of my decision-making around food is really driven by producers.

An easy one to finish – what’s your go-to coffee order?

A double espresso every time.

Edgar’s venues include Edgar’s Inn, The Inn, Wakefield’s Bar and Wine Room and Mama Dough Pizza. They’re located at 1 Edgar Street, Ainslie. Check out their menus and opening hours online.

Original Article published by Claire Sams on Riotact.

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Move over Messina, BuBu is in town https://thisiscanberra.com/move-over-messina-bubu-is-in-town/312087/ Mon, 18 Mar 2024 04:09:56 +0000 https://thisiscanberra.com/?p=312087 Joe holding his cat Bubu

BuBu Ice Cream & Dessert Dickson opened in September, bringing new flavours to the inner north foodie scene. Photo: Thomas Lucraft.

Whether they’re covered in fur, scales or feathers, we all love our pets. But Joe Lu says his pride and joy deserves more than his affection – BuBu the cat deserves to be adored by the masses.

That’s why when Joe decided to take the leap and open his dream ice creamery, he named it after his very special cat. As it happens, BuBu loves ice cream almost as much as his dad does.

The four-year-old ragdoll came into Joe’s life as a kitten and immediately wrestled into his heart, bringing ‘endless joy’ with his antics.

a cup of gelato

You won’t forget your first cup of BuBu. Photo: Kazuri Photography.

“BuBu is still as playful and mischievous as he was when I first brought him home,” Joe says.

“Somewhere along the way, I discovered that he loves ice cream. It’s a little quirk of his that I enjoy, and we often share treats together at the end of the day.

“I make it special for him at home with a sugar-free recipe. His favourite flavour is Hokkaido Milk.”

BuBu isn’t just the inspiration behind the Dickson ice creamery – he is also its model. If patrons look closely while inside, they might spot his likeness peeking out at them.

Besides being a timeless ode to Joe’s beloved pet, BuBu Ice Cream & Dessert introduces Asian-style ice cream, gelato and sorbet to Canberra’s inner north, in Dickson, and deep south, in Tuggeranong. Joe believes even the most discerning ice cream lovers will be hooked with just one taste.

“If you’ve never had this style of dessert before, you’re in for a treat,” he says.

“Asian flavours are less sweet and have a lower sugar content, so they’re also healthier. Most gelato recipes are at least 25 per cent sugar, some up to 40 per cent, but ours are only 15 per cent.

“I love to make rich, complex flavours like Osmanthus Oolong, Jasmine Mandarin and Magnolia Fig. It’s an intense process to make a new flavour because the balance between taste and texture is very fine.”

Ever the perfectionist, Joe tested 37 recipe variations with his team to create the perfect peanut butter and salted caramel ice cream – and 47 more to blend salted caramel with creamy white chocolate.

woman holding an ice cream

Bubu Ice Cream: finger drippin’ good. Photo: Thomas Lucraft.

Just a few of the 40-plus rotating flavours under BuBu’s belt include black sesame, Earl Grey, matcha, pandon, pavlova, taro and caramel fig, but the team always has something new in the works.

“We think of new combinations all the time, and the only way to test them, of course, is to try every flavour for ourselves,” Joe says.

“But for the customers who really love Western-style flavours, we still have all their favourites like chocolate, cookies and cream, vanilla, mango, Nutella, coffee, banana and more.”


READ MORE: Taste the unique flavour difference that Bubu gelato brings as it launches its second store in Dickson


Drop in to check out the latest flavours at BuBu Ice Cream & Dessert in Dickson (36 Badham St, Dickson Village) and Tuggeranong (Level 1 food court, South Point Tuggeranong, Greenway).

Original Article published by Morgan Kenyon on Riotact.

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The 6 top Canberra venues that should never have died https://thisiscanberra.com/the-6-top-canberra-venues-that-should-never-have-died/312073/ Sat, 16 Mar 2024 22:00:56 +0000 https://thisiscanberra.com/?p=312073

Capital Pancakes. Those were the days. Photo: Region Media.

In the wake of KFC Tuggeranong erupting into a ball of greasy fire last October, our hungry hearts were drawn to what other establishments we Canberrans might be missing out on.

We asked (via a post on The Canberra Page), and were met with a barrage of nostalgia. But at least six names kept coming up in the comments, so we decided to do some digging to find out what went wrong.

For instance, why you can’t get a cold one at the Cotter anymore?

1. Cotter Pub

Nowadays when you’ve unpacked the picnic hamper at the Cotter only to realise the drinks are still sitting at home on the bench, there’s nothing you can do. But it wasn’t always thus. Just past the river crossing near the Cotter Dam used to be the Cotter Pub.

It was built in 1971 on the top of an old kiosk (famous for its ice cream), and quickly earned a reputation for its enormous stone fireplace and popularity among bikies, fresh back from joy rides through the Brindabellas.

Then the 2003 bushfires came through and destroyed it. It’s never been rebuilt. But should it be?

Nightclub

Heaven was known for its gay and lesbian-friendly edge. Photo: SolStock, iStock.

2. Heaven

This was a big venue on the Civic nightclubbing scene in the late 1990s and early 2000s, managed by Sylvie Stern, a long-time presenter on radio show 2XX, arts advocate and volunteer dog-walker for Domestic Animal Services.

Australian writer, and Heaven regular, Nigel Featherstone described it as “an institution”.

“In one sense it was just another nightclub, a gay and lesbian nightclub sure, but really it was nothing more than a big black box with a DJ booth and mirror-ball,” he wrote in 2015.

“Every so often effort would be put into the decorations: some sort of material – white or red – draped from the ceiling as if a wedding might take place. But nightclubs aren’t about decoration. They’re about the music, and the dancing, and the people …”

Shopping bag

Impact Records was open from 1979 to 2004 in Civic. Photo: The Rockbrat Blog.

3. Impact Records

Located where Civic McDonald’s is now, this was like the Spotify of Canberra between the years of 1979 and 2004. But with added branded T-shirts, comic books and trading cards, and local bands regularly playing live in-store too.

The Rockbrat Blog recalls that in the mid ’80s “Canberra had a reputation as the death metal capital of Australia”, and Impact was the “gathering place for rock folk” to rifle through gig guides, import fanzines, and “tonnes and tonnes of LP records”.

“Impact Records stocked a huge range of imported metal albums, even stuff that was not seen in Sydney’s Utopia. Yet it was not just metal, their range was diverse and massive … They used to occasionally have great sales too, with much of the stock dragged outside on tables.”

The relentless march of technology killed Impact, and it moved to Potts Point in Sydney under the new name of Phoenix Music from 2007 to 2013. But with vinyl making somewhat of a retro comeback, if only it had hung on a little longer.

(However, you can still live out the glory days with this Impact Records T-shirt, for sale on RedBubble).

The closed sign on the doors of Capital Pancakes in Civic.

The closed sign on the doors of Capital Pancakes in Civic. Photo: Region.

4. Pancake Parlour

This Australian family-owned pancake restaurant chain was brought to near the Civic bus interchange in 1984 by Philip Barton, a chef fresh from running another Pancake Parlour in Melbourne. A key feature was its chess table (sold in 2021 for $2500).

In 2018, Philip ended the business’s association with the franchise and it became ‘Capital Pancakes’, with his two sons Jefferson and Luca in charge. However, it fell victim to COVID social-distancing requirements and the final customers were served on 14 May 2020.

At the time, Philip told Region lease negotiations had fallen flat and the limit of 10 customers at a time made it impossible to continue.

“The shutdown and follow-up restriction [of 10 customers] have obviously hit restaurant confidence and income hard,” he said.

“Without income, we’ve spent the last few months going quickly backwards. Overheads don’t stop.”

He promised Capital Pancakes was “down but not out”, but it’s yet to return.

The Phoenix, Civic. Photo: The Phoenix, Facebook.

5. The Phoenix

Describing itself as “Canberra’s best pub and original live-music venue”, it’s little wonder this is missed.

But this particular Phoenix struggled to rise from the ashes following a fire that ravaged the Sydney Building in February 2014. Not only was there further rain damage from a heavy fall in the days that followed, the venue was left out-of-pocket and waiting on insurance money.

“We have been repeatedly advised that [the claim] would clear by this week, but as it has not we unfortunately have to shut until it does,” a post to its Facebook page on 25 February 2019 read.

“We are not giving up and hope to inform you of our reopening soon.”

A GoFundMe page raised $50,000 in a matter of weeks, but it wasn’t enough to overcome “another quarter of licencing and insurance fees”.

It’s yet to reopen.

Private Bin, Canberra. Photo: Private Bin Reunion, Facebook.

6. Private Bin

The Private Bin opened in the Sydney Building 1973, first as an a la carte restaurant, then a tavern and finally a full-on nightclub (with the more sedate ‘Waffles Piano Bar’ next door).

An exhibition listing from the Canberra Museum and Gallery (CMAG) says “its dark corners, sticky floors and often under-age patrons were fabled throughout the city”.

“The club … became the place to go for the next 25 years, variously described as ‘glorious’, ‘seedy’, ‘infamous’ and, of course ‘dirty’. At its peak it averaged over 20,000 people a week. As a former DJ recalled: ‘People sneaking in … sex in the booths … but as long as you came there and drank, everything was overlooked’.”

The Private Bin closed in 1999 to become a fancy new venue called ICBM, which in turn closed in early 2014, following hardship after the same Sydney Building fire that spelt disaster for The Phoenix.

The ‘Private Bin’ neon sign that hung above the entrance was rescued by an employee of signwriting company Empire Signs and is living out its retirement in a man cave in Royalla.

Other honourable mentions

  • Canberra Dragway
  • Eldorados
  • Pandora’s
  • Revolving restaurant at Black Mountain Tower
  • Sizzlers
  • Terrace Bar
  • Woodstock
  • KFC Tuggeranong (or have we mentioned that already?)

Which Canberra venue do you miss?

Original Article published by James Coleman on Riotact.

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Five minutes with Piyada Siribunchakit, Fav Cup Cafe https://thisiscanberra.com/five-minutes-with-piyada-siribunchakit-fav-cup-cafe/312047/ Sat, 16 Mar 2024 22:00:37 +0000 https://thisiscanberra.com/?p=312047 The Asian-Australian women standing together

Co-founders Piyada ‘Pat’ Siribunchakit, Praewpitcha ‘Peach’ Chinsamai and Wilairak ‘Wicky’ Wutthiudomlert wanted to open a cafe that focuses on bagels and coffee … and they did! Photo: Supplied.

Who are you?

I’m Piyada ‘Pat’ Siribunchakit. I’m one of the three co-founders of Fav Cap Cafe.

What is your venue?

The story began back in 2021 when Wicky [Wutthiudomlert] and I were exploring locations where we could start a cafe. We realised that not many cafes in Canberra sell bagels, and since we were opening a cafe, we thought that would make us different from others if we focused on that. Our friend Peach [Chinsamai] specialises in coffee and looks after that area in our cafe.

Bags of coffee Fav Cup cafe

Praewpitcha’ Peach’ Chinsamai roasts a specialty coffee blend for Fav Cup Cafe. Photo: Lucy Ridge.

What kind of bagels do you sell?

We have normal bagels with cream cheese, salmon, or bacon and egg, but we also have Thai-fusion bagels. The three of us are from Thailand, so we wanted to add hints of Thai food to our bagels. We’ve created a Tom Yum prawn cream cheese bagel, which is one of our signature dishes.


READ ALSO: ‘It’s the right time’: Canberra institution Temporada announces closure


What is your favourite food to cook?

Tom Yum prawns and other Thai dishes, like a Thai omelette. The omelette is a bit different from the Western one as we fry it.

What was your best recent dining experience?

I went to Raku in the city, and that was really good. The other place I would recommend is Ramen O. I’ve been to the Belconnen one, and the ramen there is as good as the one I had in Japan.

Bacon, lettuce, avocado, tomato bagel with coffee

The BLAT bagel (with maple bacon, salad, avocado and tomatoes) is one of the various bagels on the menu. Photo: Lucy Ridge.

Where are you travelling next?

I’m travelling to Singapore soon. I’ve been to Singapore a couple of times already, and I love the food over there – especially the chilli crab and the chicken rice. After that, I’m going to Thailand to visit my family.


READ ALSO: PODCAST: Now You Know Tim Kirk, Clonakilla Wines


Who do you admire in the Canberra food scene?

I would recommend Chong Co Thai. Their food is very close to authentic Thai food from Thailand. They have three locations [in Canberra, along with others in NSW and Queensland], but I go to the Belconnen one the most.

What is your food philosophy?

Food is essential for life, so we should eat something good.

An easy one to finish – what’s your go-to coffee order?

When I’m at a cafe, I’ll start with a flat white and then have the juice of the day for when I finish my meal.

Fav Cup Cafe is located at G09/39 London Circuit, and is open 7 am to 3 pm (Monday to Friday) or 8 am to 2 pm (Saturday and Sunday).

Original Article published by Claire Sams on Riotact.

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Get ‘lost in the magic’ of the National Folk Festival 2024 https://thisiscanberra.com/get-lost-in-the-magic-of-the-national-folk-festival-2024/312061/ Fri, 15 Mar 2024 22:00:40 +0000 https://thisiscanberra.com/?p=312061 Musicians from Guanaco Trio

From Buenos Aires, Guanaco Trio’s shared love of Argentinian folkloric music blends with modern harmonies and counterpoint, creating a dazzling musical dialogue. Photo: Supplied.

From Thursday 28 March to Monday 1 April, about 40,000 people are expected to flock to EPIC Showgrounds to experience acts from around 900 artists across multiple stages, along with the many installations, activities, activations and spectacles that comprise the National Folk Festival.

This is one half of the “Nash”, according to this year’s co-artistic director Chris Stone – the part you’ll see, hear, taste and feel when you buy a ticket.

“You might walk past a stage and a song in Icelandic sung by Svavar Knútur will catch your ear, and you stop to listen. You might get lured away by the sight of a roaming Poi Wizard, before being caught up by the sound of Esfandiar Shahmir’s ney (Iranian flute) wafting from a tent,” he says.

“You might stop by a workshop hosted by an unknown artist and find yourself with an invite to jump up on stage with them the next day.

“We’ve created endless pathways to get lost in the magic of it, and find yourself having a transformative experience alongside performers and new friends you may never have otherwise encountered.”

Harry Manx with his guitar

“Mysticssippi” blues man and Festival artist Harry Manx from Canada has been called an “essential link” between the music of East and West. Photo: Supplied.

There are three artistic directors for this year’s festival, providing bandwidth to put on a National Folk Festival we won’t soon forget, but also to nurture the other part of the event – the long-standing community from all around Australia that supports folk and world music traditions.

This includes more than 1000 festival volunteers looking after everything from sales in bars and shops to patrons’ accessibility and camping needs. Many are long-standing, whose vast knowledge and passion make the festival possible.

“The Festival wouldn’t exist without them,” Chris says.

“We have a community that’s invested in ensuring this event continues sustainably and vibrantly into the future. That’s something that’s really beautiful about the complex and colourful beast that is the National Folk Festival.

“It’s why we’re repositioning the Nash back into its leadership role in the Australian folk community, and as a platform for maintaining a healthy, connected folk and world music scene.”


READ ALSO: Lolo and Lola: Filipino food and hospitality that gets more fabulous each year!


This is one of the reasons the artistic directors this year made the conscious decision not to pay too much for “big name” headline acts with premium fees that have traditionally devoured a huge percentage of the budget.

Chris says one headline act can easily soak up “proper fees” for 10 Australian bands.

“Ethically we struggle to see that as a smart choice,” he says.

“We’ve been talking to other festivals, and the feedback from punters is that one of the main things people enjoy going to Folk Festivals for is to discover something new. They’re not necessarily being drawn by one big name – they’re after a holistic, transformative experience that’ll deliver acts unknown to them. They want to go home with new music they can share with friends, follow up and explore.”

Folk artist Robyn Martin

Aussie artist Robyn Martin’s music traverses a wide terrain from deep pocket soul, mixed with heartwarming, thought-provoking folk sensibilities. Photo: Supplied.

The Festival this year boasts a diverse lineup of local, national and international acts. Many are small; all are exceptional.

Festival-goers are guaranteed to stumble upon an act that hits the right notes for them, or can take the more measured approach of combing through the program and researching the artists.

“One of the acts I’m looking forward to seeing is Radical Son, an Indigenous soul folk artist. He has this incredible stage presence and message, and one of the biggest voices I’ve ever heard,” Chris says.

“We have John Craigie coming from the US. He’s a bit Bob Dylanesque, a comedian, and a poignant and insightful singer-songwriter. He’s huge in the States but this’ll be his first tour in Australia, so we’re excited to share him with the Australian folk scene.

“We’ve also got on stage for the first time at the National Folk Festival Grace Petrie, a powerful protest singer-songwriter and LGBTQ+ advocate from the UK. She’ll also sit on some forums about inclusion and diversity.


READ ALSO: Cut through the chaos and try these signature dishes at Tiger Lane


The lineup seeks to prove once and for all that access and excellence are not mutually exclusive, and foster the traditional “folkie” environment, where legends inspire and encourage newcomers to rise up on the scene. If it does its job, everyone and anyone will feel comfortable picking up a ukulele with AJ Leonard, or joining the Festival Choir with The Maes.

It’ll also dispel the myth that folk music is “daggy”.

“There is vibrancy, history, and culture behind these musics. There’s also incredible richness, diversity and clarity of artistic intent from folk, world and Indigenous artists.

“Yes, there are some beautiful daggy moments, and we all love them. But prepare to immerse yourself in the layers of artistic vibrancy, passion and energy that will make up The Nash this year.”

The National Folk Festival takes place on Thursday 28 March to Monday 1 April at EPIC Showgrounds – book tickets here.

Original Article published by Dione David on Riotact.

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From Sierra Leone to Gundaroo: Sculptor cracks new genre with glass exhibition https://thisiscanberra.com/from-sierra-leone-to-gundaroo-sculptor-cracks-new-genre-with-glass-exhibition/312057/ Thu, 14 Mar 2024 23:13:39 +0000 https://thisiscanberra.com/?p=312057 Woman behind artist's bench

Rosalind Lemoh’s exhibition, Told, Retold, Untold, has just opened at the Canberra Glassworks, Kingston. Photo: Canberra Glassworks.

For Rosalind Lemoh, whether in her homeland Sierra Leone or the place she now calls home Gundaroo, it’s all about being inspired by your surroundings.

In Sierra Leone, where she grew up as the daughter of a Sierra Leone father and Australian mother, it was all about the people: what they did, how they did it with their hands, what they built and what it meant to the community in which they lived.

“I’ve always been fascinated by what people can do with their hands, different kinds of manual labour and also, in a place like Sierra Leone, the division of labour between men and women. In Sierra Leone women work very hard, but often behind the scenes. It’s like that in the country here, women do so much work.”

Since moving to Canberra in 2004 to study sculpture at the Australian National University School of Arts, her surroundings might have changed, but her passion for creating remains, particularly “industrial-like sculpture”.


READ ALSO: The 1970s ‘roller disco’ fad is making a big comeback in Canberra this July


“We moved from Canberra to Gundaroo because I wanted a place where I could have a really big shed to work in – and for my partner who is into solar passive design,” she said. “It’s perfect here. It’s such a beautiful community in Gundaroo. There is so much heritage here.”

For this artist, heritage plays an important part of her work. Although she studied sculpture through a variety of mediums, she has, for the past 12 months, been working in glass after being named the 2023 artist-in-residence at the Canberra Glassworks.

“A friend of mine had done a residency here a few years ago and told me how amazing it was to work with glass. I had wanted to work with it for a while, so this was the perfect opportunity for me.

Glass sculpture saying Told, Retold, Untold

Gundaroo artist Rosalind Lemoh’s exhibition, Told, Retold, Untold, has just opened at Canberra Glassworks. Photo: Damien Geary.

“I’d never really worked with it before but it has turned out to be the best immersive experience and the Glassworks are amazing. There are very few places where you can do everything – where you can access kilns, moulding rooms, everything you need.

“It’s a special place for me because here you can think as well as do.”

As her residency comes to an end, an exhibition of the work she’s done during the year opens at the Kingston gallery in what once was the old Powerhouse.

It is that history that Rosalind has encompassed in the exhibition, Told, Retold, Untold.

“This building had such a productive history,” she said. “When you’re in a place like this you can’t help wondering what it was like before you. It’s like being in a space that you weren’t part of before – but are now.”

Her site-specific exhibition explores the building’s architectural history as well as larger social themes – through the art of glass.

Glass sculpture

Edges Find Themselves, one of the works of glass art in Rosalind Lemoh’s new exhibition at Canberra Glassworks. Photo: Damien Geary.

Artistic Director of the Canberra Glassworks Aimee Frodsham said the exhibition showcased the potential of glass beyond what visitors to the gallery typically expected.

“Rosalind approaches glass as a story-telling material, focusing on the process rather than traditional techniques,” she said. “It’s incredible to witness such a high quality of work from unique perspectives as a result of our residency.”

She said the artist reframed the stories of the Powerhouse and inserted the unheard voices, particularly those of women, into historical discussion.

“She weaves together objects that have been lovingly and skilfully recast, both industrial and organic, to construct object-based works that draw references from still-life paintings.”

Told. Retold. Untold. An exhibition by Rosalind Lemoh is at Canberra Glassworks, Kingston, from 7 March to 28 April. Open daily. Free. Gallery floor talk Saturday 20 April at 2 pm.

Original Article published by Sally Hopman on Riotact.

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Stepping Stone Dickson serves up the best of cafe culture https://thisiscanberra.com/stepping-stone-dickson-serves-up-the-best-of-cafe-culture/312051/ Wed, 13 Mar 2024 23:11:37 +0000 https://thisiscanberra.com/?p=312051 blackboard reads welcome to stepping ston

Cafe Stepping Stone opened its second location in Dickson in late 2023. Photo: Lucy Ridge.

At its most basic, a cafe is a place to get your caffeine fix and get out again. At their best, cafes can be places of connection, creativity and community, in addition to that all-important caffeine. Cafe Stepping Stone has achieved this first at Strathnairn, and now at its second location in Dickson.

Cafe Stepping Stone is a social enterprise employing refugee and migrant women who may otherwise face barriers to employment.

Founded at Strathnairn in 2020 by Vanessa Brettell and Hannah Costello, the Dickson cafe opened last year. It is tucked behind the playing fields in the ground floor of the new Common Ground Dickson housing project, which provides stable housing for low-income Canberrans.

Tasty looking toast dish garnished with leafy greens.

Savoury summer pancakes … Cafe Stepping Stone Dickson style. Photo: Lucy Ridge.

Arriving mid-morning the light-filled space buzzes with life. There are groups of cyclists, parents with prams, students working on laptops, and friends catching up.

The day I visited there was a sustainable clothes swap happening on the verandah, other days you might see a silent book club (paradise for introverts), people returning from the weekly running club, or the monthly Menopause Cafe gathering. The adjacent studio space also runs inclusive Yoga for Posture classes. Most of the events are either free or low cost to make them accessible to all.

The food here is excellent: the menu is entirely vegetarian with many vegan options. I’ve enjoyed the Turkish cilbir eggs which are served in a garlicky yoghurt sauce and topped with chilli oil. Mopped up with toasted sourdough it makes a very tasty start to the day.

On other occasions the potato masala toastie has been a comforting carb-loaded option, with a generous side of pickles. Last time I visited, a friend ordered the mushrooms on toast which looked absolutely brilliant.

Delicious looking two-tiered carrot cake with frosting and a cup of coffee.

Be tempted by the carrot cake at Cafe Stepping Stone, Dickson. Photo: Lucy Ridge.

Stepping Stone also stands out for its cabinet of house-made sweets. I’m intrigued by the delicious-looking sweet potato brownie (which is a favourite of vegan and gluten-free customers alike) but I usually order the carrot cake.


READ ALSO: Soak in sunshiny SoCal cafe culture at Catbird


While I will always give an honourable mention to the delicious carrot cake made by Region’s Group Editor Genevieve Jacobs, the Stepping Stone Cafe carrot cake is hands down my favourite in Canberra.

With a flavour-packed, feather-light crumb and topped with just the right amount of cream cheese frosting, this double-decker cake always looks and tastes magnificent!

Hearty toastie with pickles and a pink coffee cup.

Enjoy a comforting potato masala toastie at Cafe Stepping Stone Dickson. Photo: Lucy Ridge.

There are a mix of large tables, which make great communal seating for those of us pretending to work from home, as well as outside tables which look out over the bike path next to Sullivans Creek. The smaller tables inside are perfect for coffee catch ups.

The employees at Stepping Stone are genuinely some of the most attentive and friendly front-of-house staff I’ve come across in Canberra. They are always careful to make sure they get your order correct, and I have witnessed multiple instances of staff helping out new trainees with patience and kindness.

Hospitality can be a fast-paced, hot-headed industry but there were no short tempers in sight at Stepping Stone.


READ ALSO: Beltana Farm opens in Pialligo with a farmhouse-style menu of simple, seasonal dishes


There is sometimes an expectation of long wait times, or reduced quality at training cafes but I’ve generally found Stepping Stone to be at a similar (or higher!) standard compared to other Canberra cafes, although I always recommend patience during busy times, regardless of location.

Man in suit stands next to woman in apron behind a coffee machine.

A staff member teaches Chief Minister Andrew Barr to use a coffee machine at the launch of the cafe in 2023. Photo: Lucy Ridge.

The baristas make a great cup of coffee using beans from Yass-based Six8 Coffee Roasters, and there’s also a great selection of other hot and cold drinks like the pots of infused sticky chai, or a Morning Energy smoothie. Other drinks reflect the culture of the staff like doogh, an Afghani yoghurt drink with salt and cucumber, or the Syrian lemon and mint polo.

This is a cafe that makes you feel good. The food is nourishing, the coffee hits the spot and the atmosphere is welcoming.

Do yourself a favour, and support the cafe supporting others.

Cafe Stepping Stone Dickson is located at Hawdon Place, Dickson. It is open from Tuesday to Saturday 8 am to 3:30 pm (kitchen closes at 2:30 pm). It also offers catering. Follow Cafe Stepping Stone on Facebook or Instagram, and find out more on the website.

Original Article published by Lucy Ridge on Riotact.

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Street food is on the menu at first Food Truck Fest https://thisiscanberra.com/street-food-is-on-the-menu-at-first-food-truck-fest/312042/ Wed, 13 Mar 2024 06:10:28 +0000 https://thisiscanberra.com/?p=312042 Poster reading "Food Truck Fest Thurs 14 March" with details of vendors and cartoon images of food trucks.

Hopefully the first of many food truck meet ups in the capital. Image: Supplied.

Owners of Jangdokdae Korean Food Truck in Turner are encouraging Canberrans to embrace street food culture with their first Food Truck Fest!

Michael Oliver and Yoonhee Jang run their Korean food truck together. They serve delicious, authentic Korean fried chicken, japchae noodles, tteokbokki, dumplings, and more. They have had a permanent location outside the Croatian Club in Turner for the last few months, but they started their business by doing the rounds of local foodie markets on weekends.

“We got to know all these different food truck businesses, which are all busy on the weekends but have nothing to do during the week,” Michael told Region.

“So we thought we’d set something up on a Thursday evening to boost business!”

Yoonhee and Michael stand outside their food truck.

Jangdokdae Korean Food Truck is run by Yoonhee Jang and Michael Oliver. Photo: Lucy Ridge.

They’re hoping that this will be the first of a monthly food truck gathering in Turner, complete with live music from local musicians and a bar courtesy of the Croatian Club. At this first festival, they have food trucks like Tacontento, selling crispy taco dorados, Canaan Turkish Gozleme, Five Passions Pizza, Thai Time and Filipino food from Julius Rice. There will also be an ice cream van.


READ ALSO: Lolo and Lola: Filipino food and hospitality that gets more fabulous each year!


Michael says that since they started advertising, other vendors have expressed interest, so they’re hoping to have at least eight stallholders for their first event.

“We’ve got a really great mix of people coming. We’ve got Asian, European, Mexican and more! So there will be plenty of things to try and something for everyone.”

All the food trucks are Canberra businesses, and Michael explained that they really wanted to keep it local. They also hope it will be a regular opportunity for young musicians to showcase original tunes.

Alex stands with hands on hips in front of a yellow food van with a sign reading Tacontento with photos of food.

Alex from Tacontento will bring his crispy ‘tacos dorados’ to the Food Truck Fest. Photo: Lucy Ridge.

One barrier food trucks face is a lack of access to permanent locations with good foot traffic and the correct power source. While special events and weekend markets are great, Michael and Yoonhee would love to see more opportunities for food trucks in Canberra.


READ ALSO: Cut through the chaos and try these signature dishes at Tiger Lane


Michael explained that in Korea, street food is so popular that there are stalls that specialise in just one item, but it’s very different here.

“Street food is everywhere in Korea! We’d love to create more of an everyday street food culture here in Canberra.”

The market will run from 5:30 pm to 9 pm on Thursday, 14 March. They’re looking to attract residents from the local area and people passing through on their way home from work. If the event is successful, it hopes to collaborate with the Polish Club next door to host more food trucks and street food stalls in the coming months.

Round takeaway container with noodles and vegetables and a box with fried chicken.

Japchae noodles and fried chicken are sure to be popular dishes at the event. Photo: Lucy Ridge.

The Food Truck Fest will be held at 68 McCaughey Street, Turner, on 14 March. The event will run from 5:30 pm to 9 pm. Find out more by following Jangdokdae Korean Food on Instagram.

Original Article published by Lucy Ridge on Riotact.

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Make Yakitori 38 on East Row your stay-drink-place https://thisiscanberra.com/make-yakitori-38-on-east-row-your-stay-drink-place/312024/ Tue, 12 Mar 2024 21:00:58 +0000 https://thisiscanberra.com/?p=312024 a bar

Up at the bar. Photo: Kazuri Photography

Canberra’s newest shining star has to be Izakaya-styled Yakitori 38. Taking inspiration from Izakay, which means ‘stay-drink-place’ and from the leisurely pace of Osaka’s bars, this Japanese tapas bar provides a relaxed haven for friends and families to gather around tables laden with delectable share-plates, Japanese wines and signature cocktails.

Executive Chef Guno comes with a Michelin-star pedigree; he blends and bends his ingredients with skill and practised ease.

“My first job when I was a student in Korea in 1999 was at a Chinese/Japanese/Korean fusion restaurant,” he tells us.

“I enjoyed the job, so I enrolled at Le Cordon Bleu cooking school in London after graduating. Marco Pierre White headed up the Michelin-star restaurant I worked at after completing my studies. I worked there for four years.”

I made impressed sounds at the name of the chef but could not remember who he was at that moment. Google Image that name and his face is instantly recognisable as a legendary chef and star of both Hell’s Kitchen and MasterChef!

tapas

Grilled mushrooms release a burst of gorgeous mushroom butter and Parmigiano Reggiano as you bite into them. Photo: Kazuri Photography

After several more years of fine dining experience in London, Guno worked in Dubai for a few years to challenge and hone his skill set. A move to Australia came when Goku and his wife began their family. They bypassed Sydney and came straight to a job in Akiba in Canberra.

“After years of fine dining and French cuisine, walking into Akiba reminded me of my first job doing Asian fusion,” Goku says. “I decided that once I opened my own restaurant, I would focus on a fusion of Asian and French-style cuisine, and I opened this,” he finishes simply.

We sit close to Yakitori’s entrance, the windows looking out to Canberra’s city centre, and peruse our menus.

The ‘skewer’ section features an abundance of traditional Yakitori staples, whereas the snacks menu is where Guno flirts with fusion flavours. Think cream croquette with Japanese tartare, chicken Nanban with angel hair potato and lotus chips topped with Parmigiano Reggiano.

tapas

The lotus chips are a must-have! Photo: Kazuri Photography

Soon, our table groans under a bounty of share plates and beverages. Little plates piled with skewers of grilled meat and flame-kissed vegetables, our cocktail glasses beaded with condensation. We feast.

Guno has described the octopus munchkins as savoury octopus doughnuts. Golden crunch gives way to tender and juicy with delicate morsels of octopus enclosed. Topped with mayo, sauce and delicate wisps of tuna flakes, rather than bonito flakes, these are my favourite deep-fried snacks here.

I take that back; it is a tie. The lotus chips! Thinly shaved, lightly battered in potato starch, fried until crispy, then drizzled with house-made sticky sweet and salty soy sauce topped with Parmigiano Reggiano. Their delightful crunch and earthy taste shine through the toppings; these chips reign supreme!

The blistered top of our eggplant is lush with caramelised miso butter. Its umami sweet/salt deliciousness penetrates the tender flesh beneath. There is zucchini, all charred and glossy, and grilled mushrooms that release a burst of gorgeous mushroom butter and Parmigiano Reggiano as you bite into them.

Try the Nanban chicken, an effortlessly classy comfort food. Karaage chicken slathered with sweet/sour Nanban sauce and Japanese egg tartare, then given a crispy finish of angel hair potato strands.

We tuck into skewers from all portions of the chicken. The wing skewers and chicken thigh skewers with spring onion are traditionally yakitori-grilled over charcoal. Guno allows the natural flavours from the char and kiss of the flame to shine in these skewers. Every mouthful is perfection.

We enjoy our way through so many types of skewers: chicken gizzard and chicken cartilage, particularly enjoying the chicken hearts, glazed, sweet and sticky.

Guno respects his produce. Nothing goes to waste. He creates the most fragrant, fluffy meatballs from chicken scraps and serves it with hot-spring or onzen egg that is so delicate that one stroke of the meatball turns it into a dipping sauce.

I am in conniptions of delight as I bite into the onigiri-rice ball. Umami with mushroom soy butter and nori flakes, both the texture and flavour, have me returning to this dish repeatedly.

Oh, and we had cocktails!

My Breakfast with Tsunade cocktail is Christmas punch’s grown-up, sophisticated sister. It’s underpinned by rich, plummy depths and balanced with English breakfast tea and the hum of rum.

drinks on a table

Drinks while watching the world go by. Photo: Kazuri Photography

Ueno Fizz is all floral and citrus notes with a sour balance from rhubarb and sake.

We are too full to order dessert. Next time!

Have you enjoyed Yakitori 38 yet?

Yakitori 38 is located at Shop 19/21 East Row in the Sydney Building. It is open from 5 pm until late Tuesday to Saturday. Follow Yakitori 38 on Facebook and Instagram, and check out all the menus here.

Original Article published by Michelle Taylor on Riotact.

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The 1970s ‘roller disco’ fad is making a big comeback in Canberra this July https://thisiscanberra.com/the-1970s-roller-disco-fad-is-making-a-big-comeback-in-canberra-this-july/312037/ Sun, 10 Mar 2024 23:00:12 +0000 https://thisiscanberra.com/?p=312037 Roller skating

The list of sessions include how-to classes and all-ages roller disco parties. Photo: Dionysus.

For learning how to use roller skates, or perhaps revisiting it for the first time in several decades, you’ll be needing an “embarrassment-free zone” for when you fall over.

Well, local events company Dionysus has just the thing – but only for a limited time.

‘The Vault’ is a 26-by-30-metre warehouse on Dairy Road which once served as a high-security facility for the Royal Australian Mint. It’s set to be demolished to make way for the Molonglo Group’s plans for a new mixed-use precinct in the area but, until then, Dionysus founder David Caffery says they’ve been “handed the keys”.

From May to August this year, it’s a “blank canvas for presentations, parties and curated events”, with room for up to 800 standing guests or 350 seated.


READ ALSO: Pets set to jet: Virgin Australia to allow pets to travel with owners in Australian first


A number of events are already locked in, including ‘Big hART’s Skate of Mind‘, where skateboarders will perform to a setting of projected images and “music generated by skateboarding”.

“We’ll then do a series of parties in there, including a performance art party, and some dance parties,” David says. “And we’re working on a series of new programs for it at the moment.”

But over two days in early July, the warehouse will be transformed into a “dazzling roller rink” by RollerFit.

This will include “something for everyone”, including learn-to-skate classes, roller dance classes, themed rink sessions, and all-ages and 16-plus roller disco sessions. You know, like the ones in the night clubs you attended as a teenager in the 1970s.

For an “extra dose of nostalgia”, there’ll also be disco lights and “pumping tunes from a live DJ”.

Roller skating

Time to get your nightlife on a roll. Photo: Dionysus.

RollerFit director Stacey Short says instructors will teach newbies about the joy of eight wheels, and encourage folks to “dust off their skates and get back in the rink”.

“My team and I are pumped to bring a whole lot of roller fun to Canberra.”

For the more advanced rollers, who “must be able to confidently skate forward, stop and turn around”, the dance classes will take things up a notch.

RollerFit dancer Amelia Wheeler says the art of skating to music originates from African-American rink skaters, and their instructors have “travelled to study some of the best roller dancers in the US and Europe” to bring these moves to Australia.

“We can’t wait to take over The Vault with roller dance!”


READ ALSO: Customers were ‘nicking’ the dahlias from Brian’s shop displays, so here’s his solution (and it runs all March)


Dionysus programmer Rose Ricketson says the idea for a roller disco in The Vault “came to us straight away”.

“The space has no windows which means we can use light in a fun way – I see a giant disco ball transforming the space into a glittering wonderland,” she says.

“When we spoke with Roller Promotions, we realised there is also scope for an array of classes and rink sessions, and we knew it would be a wonderful offering for Canberrans looking for something warm and fun to do in the winter holidays.”

Inside The Vault on Dairy Road, currently occupied by events company Dionysus. Photo: The Vault.

David says the popularity of The Vault shows there might be demand in Canberra for a similar venue even after it’s been demolished.

“There are great warehouse facilities in Melbourne for venues and some reasonable ones in Sydney as well. Hopefully this will open up a bit of a niche.”

As a guy who “loves a good roller skate”, David expects many “little kids and big kids” to take up the opportunity to learn more about it.

“And this is an embarrassment-free zone. No judging.”

Roller Disco will be held at The Vault, Dairy Road, Fyshwick, from 5 to 6 July. Choose from a variety of sessions and buy tickets online. Roller skates are available to hire in kids and adult sizes for $6 per session.

Original Article published by James Coleman on Riotact.

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Lolo and Lola: Filipino food and hospitality that gets more fabulous each year! https://thisiscanberra.com/lolo-and-lola-filipino-food-and-hospitality-that-gets-more-fabulous-each-year/312001/ Sat, 09 Mar 2024 22:30:33 +0000 https://thisiscanberra.com/?p=312001 restaurant owners

Kim and Jay have cemented Lolo and Lola’s place as the longest-running Filipino restaurant in Canberra. Photo: Kazuri Photography.

Whenever I visit Lolo and Lola, my first thought is, ‘This feels like home’.

Kim and Jay have cemented Lolo and Lola’s place as the longest-running Filipino restaurant in Canberra; Kim, the brassy, heart-on-her-sleeve face of the place, juggling front-of-house with cheffing and Jay – staunch, yet smiling, at the helm of the kitchen. Smiling and stronger together, even through the tough times.

“Filipino food is all about extremes,” Kim reminds us as she flourishes a Paddle Pop-pink drink I haven’t seen before in front of us.

“Very sweet desserts and very salty mains!”

slushie

‘Ice scramble’ is a signature Filipino refreshment sold on the kerb in the hot months. Photo: Kazuri Photography.

This particular beverage/slushie, ‘ice scramble’, is a signature Filipino refreshment sold on the kerb in the hot months. Kim explains that ice scramble is an affordable treat because ice cream is too expensive for many Filipino families. Shaved ice and condensed milk form the base of this sugary drink. It tastes like a banana Paddle Pop topped with powdered milk and chocolate sauce.

“Nothing has changed here at Lolo and Lola over the years,” Kim says.

“We still cook from our heart. We still create our dishes the old-fashioned way. We stick mostly to the classic recipes because we aim to bring the real flavours of the Philippines to pay homage to our grandparents. We bring our food to Canberra and hope Canberra will embrace it.”

Judging by the happy lunch crowd, I think Canberra has embraced its food. I cannot wait for my tastebuds to embrace our meal.

We start with some drinks.

Chilled and sweet with a tropical citrus tang, the calamansi juice is made from the homegrown crop from Kim and Jay’s own garden. It tastes every bit as good as I remember.

Lolo and Lola’s ube thick shake has to be my favourite ube beverage anywhere – earthy, icy sweet and absolutely perfect, made on the team’s house-made ube ice cream. I just have to keep drinking it to remind myself how delicious it is.

ube thickshake

My ube thick shake is earthy, icy sweet and absolutely perfect. Photo: Kazuri Photography.

If you prefer a drink that is not overly sweet, and brings an exotic vibe, try a ‘young coconut’ slushie. Cold and thirst-quenching, it is run through with fresh coconut.

Our lunch arrives.

As Kim serves up this week’s twist on adobo, she tells us that each island in the Philippines has their own version of adobo, each town makes it uniquely, and each household has its own tweak.

This week’s adobo is Korean chicken-inspired – so it has the crunch of crispy battered chicken with juicy deliciousness inside, yet the gorgeous sweet, salty sour signature of adobo glazes over each bit of crunch. Adobo purists, rest assured that traditional adobo holds a hallowed spot on the menu.

Sticky and scrumptious, imprinted with the sweet smoky char of the flame’s kiss, the Pinoy ribs are incredible. The meat pulls so easily off the bone.

table of food

Sticky and scrumptious, imprinted with the sweet smoky char of the flame’s kiss, the Pinoy ribs are incredible. Photo: Kazuri Photography.

The Kare Kare tastes like tales of a faraway place, blends of aromatics I have not experienced before, punctuated by sweet, peppery notes of annatto and the toasted cream of peanuts in the sauce. Soaking up this sauce are lush chunks of tender braised beef and eggplant. Once I taste the house-made shrimp paste in a delicate side dish, I upend it all into the Kare Kare. Impeccable.

We have saved room for dessert.

Jay’s Halo Halo dessert brings total sensory overload. A delicious cacophony of tastes, textures and colour. My highlights are the shaved ice, leche flan, house-made ube ice cream, candied jackfruit, tapioca pearls, young coconut strips and candied banana. I particularly enjoy the firm chew of palm nuts. I begin to delicately scoop spoonfuls of dessert into my mouth, but Kim gets two spoons and deftly integrates everything. “Halo Halo means ‘mix mix’!” and now it is perfect! Ugly delicious!

Halo Halo dessert

Jay’s Halo Halo dessert brings total sensory overload. Photo: Kazuri Photography.

We have eaten for a long time and are the last to leave. I notice that after the lunch service, the whole Lolo and Lola team gathers around a table near the kitchen to share lunch family-style.

When I mention this to Kim, she says, “We have to give so much credit to our amazing team, and we wouldn’t be where we are right now if not for their commitment, lov, and dedication.”

Lolo and Lola is located at 3 Watson Place, Watson. They are open Thursday to Sunday for dinner from 5 pm to 8 pm and on Saturday and Sunday for lunch from 11 am to 2 pm. Follow Lolo and Lola on Facebook and Instagram.

Original Article published by Michelle Taylor on Riotact.

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Taste Local Week kicks off at Verity Lane Market https://thisiscanberra.com/taste-local-week-kicks-off-at-verity-lane-market/312033/ Fri, 08 Mar 2024 22:00:10 +0000 https://thisiscanberra.com/?p=312033 Plate of delicious looking fritters with scoops of icecream.

The pineapple fritters from Rasa Rosa feature honey from The Cook Grocer. Photo: Ben Calvert.

The vendors at Verity Lane Market are celebrating the tastes of Canberra with the first Taste Local Week from 14 to 23 March. Each stall has put together a special dish that heroes a local Canberra ingredient.

Verity Land Market owner Phillip Keir explained that the event is designed to bring more Canberra food businesses together.

“Taste Local Week encourages us to explore and support Canberra local businesses by using the fresh produce and ingredients made and grown right here by our very own Canberrans”, he said.

Verity Lane Market celebrated its third birthday in October last year. Previous special event weeks at the food hall have focused on all things spice, with Chilli Week and a wintery Truffle Week. The six independent vendors at Verity Lane Market represent a variety of food cultures, including Italian, Singaporean, Indonesian, South American, Chinese and Korean.

A hand picks up a slice of pizza

Kangaroo Proscuitto (or should that be roo-sciutto?) pairs beautifully with local figs. Photo: Ben Calvert.

New vendor La Cocina Pura is teaming up with Mitchell-based Nonna Maria’s Pasta to make a creamy chicken and spinach spaghetti dish with just a hint of chilli. Seoul Burger is using Three Mills Bakery Buns for its deluxe burger filled with delicious Korean fried crispy chicken.

Pizza Artigiana is the market’s longest-serving vendor, and they’ll be taking advantage of fig season and using kangaroo prosciutto from local smokehouse and winery, Poacher’s Pantry.

“The prosciutto pairs perfectly with the mozzarella, rocket, gorgonzola, fresh figs and fig balsamic, both sourced from Hundred Acres Produce,” according to the team from Pizza Artigiana.


READ ALSO: Beltana Farm opens in Pialligo with a farmhouse-style menu of simple, seasonal dishes


Indonesian stall Rasa Rosa, run by Rosa Djapa, will use honey from The Cook Grocer. This product is made in collaboration with Sustainable Bees Canberra and harvested from hives in Cook, Monash and Aranda. Rosa will be using the honey in a dish with pineapple fritters served with ice cream.

Two sesame balls on a plate, one has been split open to reveal a gooey pumpkin filling.

The Sweet Sesame Balls from Superbao feature pumpkin from Ingelara farm. Photo: Ben Calvert.

A second dessert is available from Superbao, which has sourced pumpkins from Michelago growers Ingelara Farm to make a gooey, sweet filling for sweet sesame balls with a salted caramel dressing.


READ ALSO: Cut through the chaos and try these signature dishes at Tiger Lane


Sweet and savoury combine at Lim Peh’s Wonton Noodles with a Singaporean fruit and vegetable salad rojak. They’ll be using new season Green Cleo apples from Tanbella Orchard in Pialligo.

Man places cocktail on bar.

Try the signature cocktail, The Underground, during Taste Local Week. Photo: Ben Calvert.

And, of course, there must be a drink to wash it all down with! The Verity Lane bar is using Underground Spirit’s Gin to make ‘The Underground’ with mint, lime and a hint of spice.

Hopefully, Taste Local Week will inspire more Canberra businesses to take advantage of the brilliant local produce available in our region.

Taste Local Week will be held at Verity Lane Market, Sydney Building, 50 Northbourne Ave, Canberra City. The special event menus will run from 14 to 23 March. Verity Lane Market is open from 12 pm until late Tuesday to Saturday. Follow Verity Lane on Facebook or Instagram, and find out more about each vendor on the website.

Original Article published by Lucy Ridge on Riotact.

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Customers were ‘nicking’ the dahlias from Brian’s shop displays, so here’s his solution (and it runs all March) https://thisiscanberra.com/customers-were-nicking-the-dahlias-from-brians-shop-displays-so-heres-his-solution-and-it-runs-all-march/311981/ Thu, 07 Mar 2024 22:05:20 +0000 https://thisiscanberra.com/?p=311981 Man with flower in his mouth

Brian Tunks from Bisonhome in Pialligo is famous for his ceramics and glassware. Photo: Bisonhome.

Brian Tunks is famous throughout Canberra and beyond for ceramics and glasswares, which he sells through his business, Bisonhome, at Pialligo. Rather than just arranging the vases on the shelves, however, about five years ago, he came up with an idea to make the displays prettier.

He went out to his garden, picked some dahlias he’d been growing and popped them in the vases as props.

“But I’d come back the next day, and customers had bought them with the vases,” he says.

“I’d lost my props, so I had to grow more!”


READ ALSO: C’est incroyable! Stellar lineup marks 35 years of Alliance Française French Film Festival


What started as “people nicking them” has become a fully-fledged flower festival called ‘Dahlicious’, kicking off this March.

Brian will open up what has now become a paddock of more than 700 dahlias to those who want to wander through in guided morning tours, where you’ll learn about the plant and cut your own generous bunches.

The month’s program of events also includes a candle-making workshop with Lucian Candles, a dahlia styling competition, and a conversation with a former Masterchef winner about “how to style your Easter table and make no-fuss dishes to impress”, with more to come.

Flowers in vase

Dahlias on display in Bisonhome ware. Photo: Bisonhome, Brian Tunks.

Brian first started growing the flowers after COVID, when he needed “a bit of a reset” and remembered the dahlias his grandmother grew.

“I love the symmetry of them,” he says.

“There’s a real crazy geometry to them, like those spiral drawing pads and things like that.”

Dahlias are native to Mexico and South America but were introduced to Europe after the Spanish conquests. There are 49 species, with flowers in almost every hue except for blue. To the Aztecs, they also had another use as a food source.

Flowers

Dahlias were a food source for the ancient Aztecs. Brian Tunks.

“I bought a couple, popped them in the backyard, grew them and loved them and thought, ‘Oh, my team will love them too’,” Brian says.

The number of flowers grew as demand at the store did, until last year when the nearby Pialligo Estate collapsed and Brian “started getting a bit more serious”. He invited all of the area’s remaining businesses for a weekend-long celebration, in neighbourhood barbecue style.

“The flowers sold out, and I thought, ‘These bring me so much joy, I’m going to do it as an annual thing, but really ramp it up and make it bigger and better each year’.”


READ ALSO: How to create a grazing platter to match your favourite wines


And so, Dahlicious was born. Brian says the best bit is watching people’s reactions.

“I don’t over-style the flowers. I like it to be that as you cut them, you mix them up – it’s that sort of chaotic, unaffected beauty that gives the sense you haven’t tried too hard. People chat with you, and kids will tell you what their favourite colour is.”

He stresses that Dahlicious is not, and never will be, Floriade.

“We’re a small-scale event for people who appreciate the beauty of flowers and the story and process of how they grow.”

Flower garden

Dahlias at ‘Pialligo Commons’. Photo: Bisonhome.

The site, dubbed ‘The Plot’, grew grass higher than Brian before COVID, but to make way for the plantation, it was levelled with mowers and whipper-snippers to become the far prettier ‘Pialligo Commons’.

He describes the area as his version of heaven.

“Pialligo is 10 minutes from anywhere, but still like you’re back, growing up in the country. It’s a really great part of this town, and I think enjoying a renaissance at the moment, with the truffle farm and restaurant next door and lots of other sustainable creatives joining in.”

Dahlicious runs to 31 March at 6/8 Beltana Road, Pialligo. Visit Bisonhome for dates, times, information and pricing for Dahlicious events.

Original Article published by James Coleman on Riotact.

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Outstanding regional artist exhibitions at Belco set a high bar for Canberra’s galleries https://thisiscanberra.com/outstanding-regional-artist-exhibitions-at-belco-set-a-high-bar-for-canberras-galleries/311952/ Thu, 07 Mar 2024 22:00:03 +0000 https://thisiscanberra.com/?p=311952 blue painting

In and through 1 by Patsy Payne, one of four exhibitions at Belco Arts. Photo: Belconnen Arts Centre.

When it comes to exhibitions, Belco Arts consistently punches above its weight. It is the outstanding regional arts centre in Canberra, with flashy new professional gallery facilities, and famed for the boldness of its choices of curated exhibitions.

Belco’s new batch of exhibitions brings a number of surprises, both conceptually and visually.

Lines of Sight is an intriguing exhibition by two veteran printmakers, Patsy Payne and John Pratt, who retired some time ago after decades of teaching at the Canberra School of Art (which had its endless name changes).

Although the project is collaborative in nature with phone calls and postcards exchanged over a period of three years between one artist in Canberra and the other, if I’ve understood correctly, on the Central Coast, there is also a degree of coherence in the show.

On the agenda for discussion in the work is an investigation of the changing physical and spatial environment and looking at such things as space, tides and atmosphere and an awareness of distance.


READ ALSO: A spectacular mural high in the sky takes its cue from Canberra’s mountains


It’s both an ambitious exhibition and a bit of a daydream, where the artists study that zone where the land meets the sea, the dominant feature of Gulaga (Mount Dromedary) and the changing shape of time.

The artists refer to some of their works as a ‘postcard narrative’, where from different perspectives they look at a changing environment caught between geological time that is counted in terms of millennia and temporal time where you are affected by the tides and the changing weather conditions.

From the exhibition, Pratt emerges as an artist who wishes to treat things holistically and employs maps to somehow bring it all within the grasp of the human mind.

In contrast, Payne is intent on fragmentation where scale is employed to dissolve any chance of certainty within the viewer’s eye and we are unaware if we are considering a detail of something quite tiny or a huge expanse.

Francis Kenna’s exhibition, atmo-spheres, explores the fashionable terrain of atmosphere and architecture. At the NGV Triennial 2024, presently on in Melbourne, there is an intriguing breathing architectural space designed by Nic Brunsdon that investigates the role of atmosphere in a built environment.

Kenna, who is a local emerging artist, questions the existence of atmosphere that we can inhabit and how this conditions the way we respond to the world.

Kenna’s offerings at the exhibition are quite diverse and vary from big and small sculptural installations to rather fine and delicate prints, perhaps lacking an overall coherence.

The most impressive work, for me, was a 16-screenprint wall installation, Rising from the spray. This piece has the power to create its own atmosphere capturing the moment when water turns into spray and is absorbed into the atmosphere.


READ ALSO: Alia Bar brings classy, relaxed Greek dining to London Circuit


The biggest surprise, for me, was Interwoven 7 – a brilliant exhibition of fibre art that brings together 22 artists involved in basketry and textiles from the Canberra region and South Coast.

Some of these artists, including Hilary Peterson, Jasmine Bruce, Christiane Keller, Claudia Tasche, Beverly Moxon, Nancy Brunton, Trish Flynn, Sasha Hardcastle and Jessika Spencer are making work of a very high order that should be receiving serious recognition.

Australian fibre art, other than the work of First Nation artists, has frequently not received institutional curatorial attention as it has in other parts of world, while at the same time, some artists, predominantly women, are working at an international standard.

I was bowled over by some of the work, from the quirky and idiosyncratic, to the folksy and crafty, to the majority that is of a very high order and tackles questions of form and medium and interrogates environmental concerns.

There is also a cameo exhibition concerning self-doubt involving two ceramic artists, Zoe Slee and Fran Romano, that contains a healthy dose of humour.

Belco Arts presents a vibrant offering by local artists that will appeal to a wide audience, but it is also an offering that is of a very high calibre.

Lines of Sight, Patsy Payne and John Pratt, Pivot Gallery; atmo-spheres, Francis Kenna, Generator Gallery; Interwoven 7, West Gallery and The Benefit of Doubt, Fran Romano & Zoe Slee, Window Gallery

Belconnen Arts Centre, 118 Emu Bank, Belconnen, exhibitions close 28 March, Tues to Sun 10 am to 4 pm

Original Article published by Sasha Grishin on Riotact.

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Pets set to jet: Virgin Australia to allow pets to travel with owners in Australian first https://thisiscanberra.com/pets-set-to-jet-virgin-australia-to-allow-pets-to-travel-with-owners-in-australian-first/311990/ Thu, 07 Mar 2024 04:24:53 +0000 https://thisiscanberra.com/?p=311990

Virgin Australia CEO Jayne Hrdlicka and a flight attendant with some potential travellers at Melbourne Airport. Picture: Alex Coppel.

Virgin Australia plans to tap into the huge pet-owning market, announcing it will be the country’s first airline to allow passengers to take their pets on board.

The fee-for-service proposal is subject to regulatory approval, but Virgin hopes to launch the service within 12 months.

Virgin says that almost all major carriers in North America offer a pets onboard service for domestic flights, including United Airlines and Air Canada.

In a social media survey of Virgin Australia’s Facebook followers in 2021, 85 per cent of respondents voted in favour of the airline launching pets in cabin flights.


READ ALSO: Forget babycinos – there’s a dedicated ‘kid’s cafe’ coming to Canberra


In more recent research conducted by Virgin Australia with Australian pet owners, nearly 70 per cent of respondents said they would travel with their pet in the flight cabin, and 57 per cent said they would fly more regularly if the service were a reality.

Virgin says the service would be limited to small cats and dogs on specific domestic routes. Pets would be restricted to a limited number of designated rows and would not be allowed to roam freely or sit on laps.

Pets must also be carried in a Virgin Australia-approved pet carrier under the seat in front of the owner for the duration of the flight.

Virgin Australia Group CEO Jayne Hrdlicka said Virgin Australia said feedback from customers overwhelmingly supported being able to travel with their pets.

“It’s something that commonly happens overseas and is proven to work well,” she said.

“Almost 70 per cent of Australian households have a pet, so this announcement is really significant for a large proportion of the country.

“It’s also a great thing for pet-friendly accommodation providers who will benefit greatly from increased connectivity and the ease for travellers to fly with their pets. It really will be a whole new economy for pet travel in Australia.”


READ ALSO: Cut through the chaos and try these signature dishes at Tiger Lane


Melbourne Airport CEO Lorie Argus said the airport looked forward to helping Virgin Australia deliver the Australian-first.

“We’ve been investing significant effort into providing relief areas for assistance animals and these facilities have ample capacity to serve Virgin Australia’s new guests,” she said.

“Animals being carried on board Virgin Australia flights will be required to remain in their approved pet carriers at all other times within the terminal.

“We expect the pets in cabin concept will prove a popular offering and we look forward to working with Virgin Australia to make it a reality.”

Virgin says more details on pets in cabin flights, including available routes and the cost for bringing a pet onboard, will be announced in due course.

It says the new service will not result in any change to approved assistance animals being able to travel in the cabin of Virgin Australia aircraft at no additional cost.

The existing procedure for assessing the eligibility of these assistance animals to travel onboard will not change.

Virgin Australia will continue to offer pets to be transported as cargo through approved pet carrier services.

Original Article published by Ian Bushnell on Riotact.

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Forget babycinos – there’s a dedicated ‘kid’s cafe’ coming to Canberra https://thisiscanberra.com/forget-babycinos-theres-a-dedicated-kids-cafe-coming-to-canberra/311976/ Wed, 06 Mar 2024 22:00:53 +0000 https://thisiscanberra.com/?p=311976 kids playing

Kids will be able to run their own ‘shop’. Photo: Little Amigos, Facebook.

Cafes are very much adult affairs. Hot drinks. Fragile crockery. Tables and chairs you’re meant to sit at with your legs in front, and not – as children prefer – every which way.

But Rebecca Zhou wants to change all this. Together with her business partner David Hu, she’s the founder of Little Amigos, described as a “kid’s cafe”.

Sydney-siders will already know the brief. The first Little Amigos opened up in Carlingford Court in February last year, and “it’s very, very popular every weekend”. But Rebecca thought the next logical point of expansion was further south.

“We found in the Canberra market that there is no such kind of cafe catering to the age group between one and seven years old,” she says.


READ ALSO: A spectacular mural high in the sky takes its cue from Canberra’s mountains


Construction is still underway, but Little Amigos opens in the Canberra Outlet Centre in Fyshwick on Friday, 15 March. And while Sydney’s theme is ‘enchanted forest’, ours will be ‘flower garden’.

The cafe part will still be very much there, with the usual staples of coffee and sweets on the menu, but there’ll also be pizza and pasta options and their speciality, crumbed fish tacos.

“Crispy fish, fresh fixings, all wrapped up in a soft shell with delish aioli – we’re not squidding,” the Facebook page reads.

But the rest is pure playground. A ball pit, slides, a cosplay zone, a play kitchen, a farm and construction site, and a mini train ride.

“We offer a variety of interactive zones that encourage kids to explore their imaginations and develop social and moral skills, and most importantly, have a lot of fun,” Rebecca says.

Little Amigos is represented by mascots, too. There’s Peri the panda, Lola the rabbit and Hugo the fox, “each with unique personalities and interests, inspiring the kids to find their own inner spot in between”.


READ ALSO: Canberra’s best venues to celebrate in when Skyfire returns to Lake Burley Griffin


The idea for Little Amigos was inspired by Rebecca’s own experiences while trying to navigate shopping expeditions with kids.

“My business partner has a kid around two years old, and whenever we go to a shopping centre, we find there are not many places offering activities for younger kids,” she says.

“We want to build lasting memories with our little ones, so when parents come to Little Amigos, they can feel it’s a safe environment for the kids to play while the parents relax, catch up with friends, or play with their little ones too.”

Entry is free for those aged 0 to 6 months and those aged 6 to 12 months provided they have a sibling one-year-old or over. Pricing then ranges between $12 and $35 for children aged one to seven on a weekday and $15 and $38 on a weekend, depending on the length of the stay.

Birthday party packages are also available, starting at $688 for a single room on a weekday. These packages include “everything”, according to Rebecca, such as food, decorations, balloons and gift bags.

“We prepare everything, so you can just come in and enjoy. No need to clean up anything at the end either.”

Little Amigos plans to open another store in Penrith in June and Melbourne at a date to be confirmed.

Little Amigos opens Saturday, 16 March, in the Canberra Outlet Centre, and then from 10 am to 6 pm daily. Visit the website for more information.

Original Article published by James Coleman on Riotact.

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Cut through the chaos and try these signature dishes at Tiger Lane https://thisiscanberra.com/cut-through-the-chaos-and-try-these-signature-dishes-at-tiger-lane/311962/ Tue, 05 Mar 2024 22:00:55 +0000 https://thisiscanberra.com/?p=311962 Hand squeezes lime onto plate of noodles.

The Prawn Pad Thai at Supa Love is delicious. Photo: Thomas Lucraft.

Tiger Lane has quickly become a cornerstone of casual dining in the Canberra Centre with their technicolour mix of hawker-inspired kiosks, pan-Asian flavours and electric atmosphere. But for the uninitiated, it can be a slightly intimidating tableau. For those experiencing analysis paralysis we’ve put together a cheat sheet of the signature dishes of the food hall venues to make choosing a little easier.

First things first: yes, Tiger Lane is kind of a lot. Bright colours, neon lights, uptempo music and plenty of people. But there are pockets of quiet if you’d like a slightly more relaxed experience. Head up the ramp to find a slightly quieter dining space where you can look out over the food hall, or keep going for more seating outside Honey Toast. There’s even some space outdoors if the weather is fine. But if you’re feeling cosmopolitan, embrace the chaos and have your meal in a replica Tokyo bus stop.

Hands holding burger in foreground and dumplings in background

There’s something to satisfy your cravings at Tiger Lane. Photo: Thomas Lucraft.

Sticky Beak is all about Korean-style street food. If you’re sharing, then the twice-fried chicken is a great option, but if you’d like your own meal then the Sticky Beak Sandwich is the fried chicken burger of your dreams. They’ve nailed the crunchy exterior and kept the chicken super moist on the inside. Pickles and chilli sauce balance things out nicely.


READ ALSO: Take a sip of the wild side with Mountain Yeti Brewing Co


Fair to say that fried chicken isn’t the healthiest option, so if you’re on a health kick then the salmon and avocado poke bowl from Blowfish might be more up your alley. Loaded with fresh flavours, seaweed, and enough rice to fill you up, this is a great cold lunch option to fuel you for the afternoon. Top tip: grab a packet of wasabi off the counter to add a little extra whomph! The tofu version is an excellent vegetarian alternative.

a plate of glistening roast meats with cucumber slices

The mixed meat platter at Tiger Lane is outrageously good. Photo: Thomas Lucraft.

For the opposite of vegetarian, head to Lucky Duck for incredible Cantonese-style barbecue meats. You can get a plate for one but it’s better to find a friend and get the mixed meats platter. The three meats are all delicious with distinct characteristics: the pork belly has unbelievably unctuous fat and satisfyingly crisp skin. The barbecue pork is smokey and sweet, and the duck is the real deal. One bite and you could be in Sydney’s Chinatown, or a side street in Hong Kong. Dip into your choice of three sauces, load up with some rice and take a sip of cleansing broth.


READ ALSO: Taste Canberra’s finest at Nicky’s in Dickson


Next door, Golden Panda has the goods with dumplings made in-house daily. The steamed pork and cabbage are delicious, but there are plenty of options and they’re all good. Get a selection and share with your friends or the bao buns are also worth ordering, and a few of those would fill you up nicely.

Supalove has its own seating space but is definitely still a part of the thrum and buzz of Tiger Lane. Supalove serves up classic Thai dishes and you can’t get more classic than a good pad thai. The prawn pad thai at Supalove totally hits the spot for comfort food: a generous portion of thin rice noodles tossed in a sauce that manages to be salty, sour, sweet and sticky all at once. Toasted peanuts, chilli flakes, a wedge of lime and crisp bean sprouts are served around the edge of the plate so you can add as much or as little to your taste.

You obviously need to wash it all down with a drink. The sum yung gai is a gin-based tropical cocktail with lychee, passionfruit and mint that will transport your mind to a beach in Phuket. Or keep the party going with an espresso martini. If you’re stopping in for lunch the Karate Kid is a very tasty mocktail that will keep you alert in the office for the afternoon.

And if you fancy dessert after whichever option you choose, then Honey Toast has got you covered.

What’s your go-to dish at Tiger Lane?

Original Article published by Lucy Ridge on Riotact.

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