Jackalope Hotel’s signature dining experience, Doot Doot Doot, called first service when the much-anticipated accommodation opened this April.
Offering contemporary, upscale dining, Doot Doot Doot serves dinner daily and lunch Friday through to Sunday.
Under the direction of Executive Chef, Guy Stanaway (formerly of Aman Hotels), the menu presents an outstanding assortment of Victorian produce.
Drawing on relationships with local growers, Stanaway combines time-honoured techniques with culinary curiosity, delivering dishes that are a faithful expression of the region’s palate.
“The menu’s philosophy mirrors our winemaking”, says Stanaway. “Willow Creek’s single vineyard wines are produced to deliver a true sense of place; our menu is the edible edition of this same story.”
Dishes like seasonal vegetables, served with goat’s curd, and lightly dressed with whey and orange blossom, offer an honest representation of the quality of the local produce.
Diners choose a four- or eight-course tasting menu, matched with estate and international wines.
“Given the property’s rich heritage as a wine producer, the partnership between food and wine is central to the Doot Doot Doot experience,” adds Stanaway.
A further nod to wine-soaked roots, the 1,200-bottle, glass cellar showcases an international selection of limited-release wines produced from vineyards 11-hectares or less—the size of the hotel’s vineyard.
“This collection gives context to our winemaking story, while also presenting the world’s premier small-batch producers – a mix of locals, favourites, and emerging stars,” says Director of Food & Beverage, Josef Murray.
Murray is at the helm of this designer dining room, joining Jackalope after several years with celebrated restaurateur, Jason Atherton, in Sydney, Hong Kong and London.
The shining light in a dramatic interior by CARR Design Group, is a custom-made, 10,000-globe chandelier by Melbourne-based artist, Jan Flook.
This 80sqm crown was commissioned to evince the process of fermentation, one of the seven stages in the hotel’s narrative, alchemy.
Doot Doot Doot’s cocktail bar, Flaggerdoot, delights in the alchemic process of distillation.
Housed in the property’s original homestead, the space itself is an infusion of forms; herringbone floors and open fires warm, while statement pieces from the likes of international icon, Rick Owens, create a sense of curated cool.
The names, Doot Doot Doot and Flaggerdoot, tie in with the legendary Jackalope tale. Flaggerdoot is the collective noun for a group of jackalopes, while the leader of the flaggerdoot is known as the doot doot doot.
Source: Jackalope Hotel
Canon Australia has announced the Canon Light Awards LIVE, an exciting and immersive, real-time creative photography competition. Comprising two-day events in four states, state semi-finals and a national Grand Final.
Canon Light Awards LIVE reinvents the format of previous years’ competitions with a two-day live experience to push photographers’ creativity, skill and technique to the limit. Open to all enthusiasts regardless of the type or brand of camera they use, each round of the live competition will present a unique opportunity for photographers to join like-minded peers, learn from some of Australia’s best image-makers, and turn their ideas into photographs within a tight timeframe.
“Everyone is on a creative journey and the further they get the more they need to be challenged, which is why we created the Canon Light Awards two years ago,” said Jason McLean, Director–Canon Consumer Imaging, Canon Australia. “Canon Light Awards LIVE takes it to the next level by combining professional mentorship with a 24-hour creative challenge to put your skills to the test in a real-time challenge.”
Kicking off in Adelaide from 6-7 May, Canon Light Awards LIVE comprises two-day events in four major Australian cities throughout 2017, where Sydney, Brisbane and Melbourne are next on the cards!
At each immersive event, participants will work under one of Australia’s top professional photographers for an inspiring three-hour Masterclass, followed by an exciting 24-hour photography challenge that culminates in a live feedback session with the judges.
The events will cost $79 per person. To register for Adelaide Canon Light Awards LIVE, please visitwww.canon.com.au/lightawards.
Celebrating 65 years of Parisian Glamour and inspired by the endless theme of femininity and sophistication, Australian audiences will experience the tantalising Parisian cultural phenomenon of Crazy Horse Paris for the first time ever when Forever Crazy high kicks through Melbourne, Perth, Sydney and Canberra from 8 August.
Featuring the best of acts from the legendary Cabaret, Forever Crazy consists of a series of highly aesthetic and visual tableaus presented by a multicultural cast of ten stunningly beautiful and classically trained dancers clad only in textured lighting and projection.
The effect is so stunning that it is hard to determine where skin ends and the reflections begin.
The result is a unique show that engages the mind as much as the eye! A truly tantalisingly Parisian cultural phenomenon not to be missed!
Forever Crazy was conceived in 1951 tribute to Alain Bernardin, the founder of Crazy Horse Paris.
It fully preserves the cabaret’s artistic heritage while adding a touch of modernity, humour and sophistication.
Forever Crazy consists of distinct choreographed acts, among them legendary Crazy Horse “classics”.
Forever Crazy is on the cutting edge of art and entertainment and presents itself as a unique kaleidoscope of beauty, grace, passion and precision.
Performances are accentuated by original music and stylish costumes created by world-renowned French fashion designers including Paco Rabanne, Loris Azzaro, Karl Lagerfeld, Emmanuel Ungaro, and Azzedine Alaia.
Celebrity shoe creator Christian Louboutin has personally designed the dancer’s iconic red-soled shoes, making Forever Crazy a night of world-class opulence.
The French press hails Forever Crazy as “… spectacular!” (20 Minutes), while it quali es it as a “feast for the senses” (Paris Match), and “the most beautiful show Paris currently has to offer” (Le Parisien).
Source: Crazy Horse
Award-winning Sydney chef, Hamish Ingham, will bring his culinary talents to Broome next month to helm the exquisite Dinner Under the Stars as part of this year’s Airnorth Cable Beach Polo.
The celebrated restaurateur has become a Sydney favourite for modern Asian cuisine since opening Bar H in Surry Hills in 2010, achieving one hat in the prestigious Sydney Morning Herald Good Food Guide.
Prior to this, Ingham formed part of the start-up team of the now widely-acclaimed Billy Kwong restaurant, where he honed his Chinese cooking skills working under Kylie Kwong.
In 2004, he won the prestigious Josephine Pignolet Young Chef of the Year Award which saw him travel to the United States and work at various restaurants including Chez Panisse.
Most recently, Ingham opened his newest venture Banksii Vermouth Bar and Bistro in Barangaroo, Sydney, last year.
Since then, he has been busy dividing his time between Banksii and Bar H. Both restaurants have become a massive hit thanks to Ingham’s creative and bold culinary approach.
Two star dishes that have won the hearts and tastebuds of patrons are the saltbush from Bar H and the mussels at Banksii.
Since appearing on the menu, the crisp, tempura saltbush served with chilli mayonnaise has become a popular choice of snack from the menu.
A favourite main is Ingham’s admirable take on a classic: mussels cooked in white vermouth.
Ingham puts his own twist on the dish by adding green olives for texture, and incorporating a rich, smooth nettle butter that adds to the succulence of the fresh, plump mussels.
Next month, the executive chef will swap his urban kitchen and the bustling city scene for a tropical beach setting when he helms the lavish Dinner Under the Stars for 200 guests on Saturday, May 20.
Set on the idyllic sands of world-renowned Cable Beach under picturesque Kimberley skies, the intimate dinner has become a highlight event of the polo tournament.
Having previously created a memorable banquet for the 2015 event, Ingham said he was delighted to be invited back again this year.
This time around, he has teamed up with Jack and Vicki Burton from Yeeda to source quality Kimberley beef for the gourmet feast.
Ingham said creating a fine dining experience using fresh, local produce in a spectacular location would set the scene for a truly magical and memorable evening.
“Last time I used the local mud crabs and I’m planning on using local mud crabs again,” Ingham said.
For more information visit cablebeachpolo.com.au.
Source: Cable Beach Polo
The Chefs’ Feast, the first official event of The World’s 50 Best Restaurants, was held last night at West Beach Bathers Pavilion in St Kilda, Melbourne, with a who’s who of the Australian culinary scene cooking.
Ben Shewry from Attica, the highest-ranked Australian restaurant on the current World’s 50 Best Restaurants list, welcomed guests at the informal beachside celebration. Shewry said: “Having some of Australia’s greatest chefs cooking beachside with extraordinary Australian produce was the perfect way to welcome our international visitors.
It was a memorable and unique experience for them.”
Guests arrived to Kylie Kwong (Billy Kwong), Jock Zonfrillo (Restaurant Orana) and Lennox Hastie (Firedoor) cooking on the beach.
On the menu were Moreton Bay bugs in XO, 200+ day dry-aged Ranger’s Valley rib of beef and Northern Territory magpie goose cooked over fire.
Inside, Martin Benn (Sepia), Peter Gilmore (Quay and Bennelong), and Shannon Bennett (Vue de monde), looked after the sit-down element of the night with Mooloolaba yellowfin tuna, Paspaley pearl meat and David Blackmore Wagyu served to the international visitors.
Rising Australian culinary star, Analiese Gregory (Bar Brose), served Hawkesbury River finger lime splices fireside, to end the night. Wine Australia matched wines to each of the courses, highlighting the diversity of Australia’s wine regions.
Federal Minister for Trade, Tourism and Investment, the Hon. Steven Ciobo MP said: “It was great to see Australia’s finest on display last night at the Chefs Feast.
These chefs are the best in the world and they will be travelling around Australia and experiencing some of the most amazing experiences we have to offer, from oyster farms on the NSW south coast to snorkelling in the Great Barrier Reef to dining under the stars in the Kimberley.
I am positive they will fall in love with Australia while they are here and leave as true advocates for our great country.”
Tourism Australia Managing Director, John O’Sullivan said that hosting the awards in Melbourne and the Australia-wide program of events being organised alongside them was the next exciting chapter in its ongoing Restaurant Australia story.
“The traditional Chefs’ Feast sets the tone for The World’s 50 Best Restaurants, and I think we got the event just right.
Beaches are a quintessential part of our country’s DNA and I think the iconic venue and beachside setting provided the perfect backdrop for some of our country’s most talented chefs to showcase Australia’s ever improving food and wine story.
The dishes they served up were incredible and really demonstrated the sophistication of our cuisine and the diversity of our native ingredients.”
Over 100 chefs and restaurant representatives, as well as 50 international media outlets and the 26 Academy Chairs, are currently in Australia for the week-long official event program, hosted by Tourism Australia.
Tourism Australia has worked closely with William Reed Business Media, owners of The World’s 50 Best Restaurants, on the official event program.
These events showcase Australia’s outstanding food and wine culture to an international audience of chefs, restaurateurs, winemakers, sommeliers, media and food lovers, and marks the next phase of Tourism Australia’s Restaurant Australia campaign.
The World’s 50 Best Restaurants awards ceremony will be held tonight (Wednesday 5 April) at Melbourne’s historic Royal Exhibition Building.
Ahead of the prestigious World’s 50 Best Restaurants ‘list’ being announced, up to 1,000 guests will enjoy Australian seafood, meat and produce served up by Australian culinary legend Neil Perry at an installation designed by award-winning designer and florist Joost Bakker.
In addition to the visiting chefs and Academy Chairs, the red carpet and gala ceremony will be attended by more than 200 domestic and international media outlets from over 40 countries.