1GO WEST GOURMET OCTOBER 2015

www.gowestgourmet.com.au

GO URMETWE

ST

Great food experiences in GWS

A taste around every corner LANEWAYS

PARRAMATTA’S hidden laneways and spaces will be the setting for a celebra-tion of the city’s thriving food and cul-tural scene when the Parramatta Lanes

festival returns from Tuesday 6 to Friday 9 October.

Presented by Parramatt a City Council as part of Good Food Month, Parramatt a Lanes will off er gourmet street food, pop-up bars, live music, art and performances from 5pm to 10pm each evening within eight uniquely themed spaces throughout the City.

“Parramatt a Lanes transforms typically quiet urban spaces into vibrant worlds of colour, sounds and tastes. Food lovers will have the chance to experience cuisines from around the world with everything from European inspired delicacies to Middle Eastern and South East Asian fl avours on off er,” Parramatt a Lord Mayor Paul Garrad said.

“Th e music, arts and cultural off erings have been expanded this year with a huge line up of pop-up performances and exhibi-tions. I invite people from all over Sydney to come and experience our city’s unique nightlife and tour the transformed lanes and car parks that make this such a special event.”

In a fi rst for the Parramatt a Lanes festi-val, this year’s event will feature the fi nal-ists from the Good Food Month’s annual photo competition ‘Shoot the Chef ’ which showcases Australia’s passion for food and photography.

“Parramatt a Lanes is the perfect addition to our thriving food and cultural scene and further positions our City as the must-visit food destination that it is,” Cr Lloyd said.

Highlights include:

The PiazzaSt John’s CathedralIndulge in a variety of treats including

Happy as Larry’s wood fi red pizzas, farm fresh seasonal produce from Courtney’s Brassiere, and decadent ice-cream sundaes from Jamie’s Tratt oria. Take some time to soak in the atmo-sphere while listening to the sophisticated jazz sounds of Frances Madden and her band.

The Spice MarketsTown Hall LaneGrab a bite to eat at the Spice Markets

and test how much heat your tastebuds can handle. Th e Parkroyal hotel will be serving up Riverside Brewery’s boutique beer and sweet Batlow Ciders.

Parramatta Now!Town Hall Western Sydney University hosts ‘Par-

ramatt a Now’, a series of conversations and ideas about Parramatt a’s future and a chance for public feedback. Th e expert’s panel will be moderated by broadcaster and journalist Julie McCrossin. Tuesday 6th & Th ursday 8th at Par-ramatt a Town Hall.

Seoul Town

Roxy Car ParkEnjoy Asian street food from local eatery

Temasek, Sydney’s Jimmy Liks and a Korean BBQ. Don’t miss Kayter Co’s creative and fresh coconut desserts, cocktails from the Grasshoppper bar and the soulful tunes of entertainer Mr Barry Morgan and his World of Organs.

The Art SpaceLeigh Memorial ChurchTake a moment to sit and refl ect in the

beautiful 200 -year-old Leigh Memorial Church. Admire the works of New York artist Magali Duzant, and Australian artist Ella Con-don, utilising time-based digital moving im-ages to off er people a chance to rethink their place in the environment. Watch as Magali’s live streaming sunsets from across the world create a ‘stretched out moment’, collapsing distance and time. 

The Hidden BazaarBatman WalkA hidden bazaar full of music, dancing

and enticing Middle Eastern fl avours - includ-ing sweet pastries, mezze plates, falafels and gozleme.

Shoot the Chef Exhibition Finalists from the Good Food Month

annual photo competition will be exhibited at Batman Walk and Erby Place car parks.

The Lanes Garden of LoveRed Cow LaneDecadent desserts will be on off er from

local artisans Adora Handmade Chocolates.  Let hosts, the Motel Sisters, help you create a fl oral token of love and be enchanted by the sounds, sights and scents of thriving romance!

The Emporium Parramatta’s Gypsy Garden

Erby PlaceAn enchanting courtyard party full of gyp-

sy swing tunes, boutique ciders and gourmet food, straight from the European countryside.

French a la modeUniversity of New England Future

Campus site (Church Street)A captivating combination of French

inspired food, music and fi lm. Listen to the Ethernet Orchestra, a program of live networked music performances mixing local and international musicians from diverse geographical locations.

To see the full program visit www.par-ramatt alanes.com.au

8 PAGELIFTOUTSECTION

CAFE CULTURE FOUND AT KELLYVILLE: PAGE 4

2 GO WEST GOURMET OCTOBER 2015

161 George St, Windsor

Ph: 02 4577 3396Fax: 02 4577 4312www.fitzroyhotel.com.au

Thunderbolt BistroMon - Sat – Lunch – 11am - 3pm

Tues - Sat – Dinner – 5.30pm till lateSunday – 10am - 8.30pm

LIVE Entertainment Fri-Sun and Jumping Castle for the Kids!

3GO WEST GOURMET OCTOBER 2015

WWW.GOWESTGOURMET.COM.AUGO URMETWE

ST

Great food experiences in GWS

XI Eleven Bar and GrillG05 / 5 Celebration Drive

Bella Vista NSW 2153

8883 3133barandgrill@xieleven.com.au

Monday to Friday 8am – 10:30pm

Saturday 9am till late

Sunday 12pm – 9pm

New head chef for 317 Parramatt aNEW MENU

ONE of Parramatta’s more popular dining destinations, Restaurant 317 has wel-comed new Head Chef Brian Campbell to the team.

To mark his arrival, Brian has launched a number of new dishes on both the main menu and dessert menu.

Brian has created a number of new beauti-ful tratt oria-style dishes using the very best seasonal produce.

Some of the new dishes include: Slow Roasted Lamb Shanks, with fresh garlic, rosemary and thyme; Slow Roasted Pork Belly with crispy crackling fi nished with caramelised pear & glazed balsamic; Linguini Slipper Lobster with fresh garlic, sage & roast pumpkin in a butt er sauce; Baked Sea Perch with herb, lime aioli and served with sweet potato mash & seasonal vegetables; and Roast Pumpkin & Beetroot Pizza with buff alo and mozzarella cheese, topped with fresh baby spinach & crumbled fett a.

“Our new menu has stayed true to good combinations of fl avours. We have ensured we use premium cuts of meat and the freshest seafood. I’ve also focused on using locally sourced fresh produce and introduced some new slow cooked items,” Brian said.

Th e new dessert menu features Apple & Rhubarb Crumble, Baked Passion fruit Cheesecake and the incredibly tempting Rocky Road Nutella Crepes.

With nearly 20 years’ experience in top Australian restaurants including Bilsons, Park Royal, Gunya, Dry Dock Hotel and Hayman Island’s Yeppoon Sailing Club, Brian brings a wealth of experience and passion to the Restaurant 317 kitchen.

Restaurant 317 will be celebrating 10 years of service this year and is regarded as one of Sydney’s premier gluten free restaurants with over 90% of its meals suitable for those with coeliac disease or those who avoid eating gluten for health reasons.

Fans of the restaurant can be assured the restaurant will keep a selection of their most popular menu items.

Owner Pierre Sande said: “Our new menu adheres to our restaurant’s food philosophy of using fresh, beautiful produce with Mediter-ranean infl uences.”

Located in the heart of Parramatt a’s enter-tainment and dining district, Restaurant 317 is renowned for its distinctive atmosphere, quality service, award-winning menu and its ability to continually innovate.

Phone 1300 317 317 or email: book-ings@317.com.au

Head Chef Brian Campbell and the offerings of Restaurant 317.

4 GO WEST GOURMET OCTOBER 2015

WWW.GOWESTGOURMET.COM.AUGO URMETWE

ST

Great food experiences in GWS

Café Culture now found at KellyvilleREVIEW

By Kim WilkinsonEditor www.gowestgourmet.com.au

OPENING in August 2015, as part of the Kellyville Village upgrade and refurbish-ment, Derin and Estelle Unutmaz im-mediately attracted large crowds to their

café – The Local Trade.Derin is Western Sydney born and bred,

and has been a chef for the last 12 years work-ing at various locations across the Greater Sydney area including Luke Mangan’s estab-lishment - Glass Brasserie.

Located adjacent to the newly built children’s playground, Th e Local Trade is very popular with families from the area, and provides a great stop before you need to do the weekly grocery shopping.

Kids are more than catered for, with their very own menu including Bacon and Egg Slid-ers, Pikelets with Maple Syrup, Milkshakes, Burgers and Fries, and a spectacular Baby Chino.

Th ey seem to have thought of everything in this department as the paper serviett es are seriously thick – ready to mop up any spills.

Grown-ups are also very well looked aft er with most menu items being on the bett er side of healthy.

Breakfast is served all day and includes Soy Linseed Toast with Avocado, Sumac Tomato, Feta and Poached Eggs, Sweet Potato

Fritt ers with Charred Corn, Beetroot Jam and Sumac or the classic Eggs Benedict with either Poached Salmon or Smoked Bacon and the addition of Spinach and Salsa Verde along with the traditional Hollandaise, on Sour-dough Toast.

For a sweet breakfast treat there is Toast with Fig Jam and Ricott a, House Baked Banana Bread with Maple and Marscapone,

or the Wholemeal Rhubarb Pancakes with Candied Nuts and Maple.

While they sound prett y healthy, they are incredibly delicious, with two fi lling pancakes topped with sweetly tart rhubarb, and crunchy candied nuts.

Ask for the Maple Syrup on the side to

Continued on page 5

5GO WEST GOURMET OCTOBER 2015

WWW.GOWESTGOURMET.COM.AUGO URMETWE

ST

Great food experiences in GWS

Your Next Event on Sydney HarbourMake your next function one to remember

www.sydneyprincesscruises.com.auinfo@sydneyprincesscruises.com.auCall 9518 7813

> Corporate functions> Xmas parties> Pre and Post Conference Cruises> EOFY parties

> Private birthday parties> Weddings> Boxing Day> New Years Eve

FREE bottle of MOET with every booking!

Sebel Hawkesbury Resort and Spa sings the Blues

FESTIVAL

IMAGINE lazing back in the sun by a magnificent lake, sipping a chilled glass of something special watching the sunset while listening to live music.

All just minutes from your front door; it’s all possible at Sebel Hawkesbury Resort and Spa.

October 23 and 25 sees the Windsor area trans-formed into a music mecca for lovers of the Blues at the seventh annual Blues and Roots Festival and Sebel Hawkesbury is right in the middle of the action.

Th e festivities kick off at 8.30 pm on the eve of Friday 23rd in the Sebel Hawkesbury’s Barracks Bar with festival favourites, Dr Don’s Double Dose.

Never one to miss a party the team at Sebel Hawkesbury are putt ing on a great show with live music, great food, drinks and, of course, fi reworks.

It’s a full day of festivities on the Sunday as well with James Bennett kicking off the aft ernoon at 2 pm by the hotel’s own beautiful lake with his signature folksy-roots, followed by the powerful and soulful Liza Ohlback.

Glenn Cardier and the Slideshow will round off the day serenading the sunset in the gorgeous gardens on the lawn.

Th ere’s too much going on not to make a week-end of it. Th e stunning historic hotel is the ideal getaway, boasting 105 beautifully appointed rooms and suites, a pool, gym and spa facilities, adjacent golf course, boutique bar and fi ne dining restaurant set on eight hectares of manicured, landscaped gardens.

adjust the sweetness to your liking, and while you can choose to add a scoop of ice cream, I recommend adding a side of salty bacon to top off this great fl avour combina-tion.

Lunch really takes things up a notch by being more than your average sandwich or salad. Here you will fi nd substantial meals that may mean you don’t need to bother with dinner.

Usual favourites like burgers and fries are there, but are taken to another level with the Grain Fed Scotch Fillet on Crusty Baguett e being served with Salsa Verde, Onion Jam, Manchego Cheese and Wild Rocket. You can have fries, or you can have Truffl ed Fries for an extra $2 – it doesn’t seem a diffi cult choice really!

Salads feature well from Poached Salmon, to Grilled Chicken and Sumac, or the Roasted Caulifl ower Salad with Caramelised Endive, Mixed Grains and

Elderfl ower Dressing. You’ve never tasted such an array of fl a-

vours in a salad, with the sweet carmalised witlof containing only a hint of the original bitt erness, the hearty nutt y caulifl ower be-ing perfectly matched with the sweet and sour elderfl ower dressing, and the wonder-ful added texture of nuts and grains.

As seriously rich and heart-warming dish is the Braised Lamb, Pearl Barley and Seasonal Greens.

Th is slow cooked dish certainly fi lls you up on hearty fresh food, with a strong luscious lamb fl avour, a hint of sweetness, and a good inclusion of fresh herbs to break through the richness.

Th e fl avour mix of carrots adds to the enjoyment and provides a crunchy texture, while the pearly barley provides a lovely wholegrain to mop up all the juicy fl avour-some sauce.

Even if you don’t have time to sit down and eat, there’s always time for coff ee – and they provide some of the best in the area.

Using a Toby’s Estate blend, Jordan the barista ensures every coff ee will satisfy even the fussiest of coff ee snobs.

Th eir coff ee is so good, I doubled my ‘one a day quota’ on my fi rst visit. Toby Smith himself even came out in the fi rst weeks to visit the café and wish them every success.

Th e Local Trade live up to their name by sourcing supplies from local producers like Kellyville Eggs and the Cake Couple, and employing staff from the Hills area.

And with a heart for the community and bringing family together, this café provides a winning combination for the Western Sydney area that will continue to impress the local trade.

Th e Local Trade, Shop 34, Kellyville Village, 90 Wrights Road, Kellyville NSW 2155.

Open: Monday to Friday 7am to 5pm (kitchen closes 3pm), Saturday 8am to 5pm (kitchen closes 3pm) andSunday 8am to 4pm (kitchen closes 2pm),

Continued from page 4

6 GO WEST GOURMET OCTOBER 2015

WWW.GOWESTGOURMET.COM.AUGO URMETWE

ST

Great food experiences in GWS

One of Sydney’s leading event photographers is ready to capture your event!CALL 0410 760 119 or visit www.mhpcorporate.com.au

Parramatt a Restaurants to recycle wasteENVIRONMENT

THE ‘Plate Back to Paddock’ food waste recycling trial is a Parramatta City Coun-cil initiative calling on local food vendors to rethink how they dispose of their un-

wanted food scraps.Twelve food businesses have so far signed

up to take part in the initiative and eight more are required to complete the trial which is aimed at diverting organic waste away from landfi ll.

Some of the businesses already involved include Rose and Crown, Circa, Port Bar and Paper Plane Cafe.

“We’re encouraging food businesses oper-ating in the Parramatt a CBD to get involved

in this wonderful recycling trial that off ers an environmentally friendly alternative for disposing of food waste,” said Parramatt a Lord Mayor Cr Paul Garrard.

“Participating restaurants will be asked to use a separate bin to collect food waste from left overs. Th is waste will be collected and sent to the local Earth Power facility in Camellia for use in energy and fertiliser production.”

“By taking part in the Plate Back to Pad-dock trial, food businesses will help prevent food waste ending up in landfi ll and as an add-ed bonus, save hundreds of dollars each month by reducing their waste collection bills.”

Th e trial is being provided free of charge to food service businesses in the Parramatt a CBD area and will run until end of the January 2016.

To get involved call 9806 8295 or email jguo@parracity.nsw.gov.au

Th ose currently involved in the trial include:

• Cake Mania• Circa• Healthy Grilled Burgers • Extracted Espresso• Port Bar• Rose & Crown Hotel• Anjappar Indian Restaurant• KFC North Parramatta• Tag India Sweets

& Restaurants• Haveli• Paper Plane Café• Sangria

7GO WEST GOURMET OCTOBER 2015

The festivities kick off on Friday at 8.30pm in the Barracks Bar with festival favourites, Dr Don’s Double Dose. Join us for live music, great food and drinks followed by Fireworks.

James Bennett will kick off Sunday afternoon at 2pm by our beautiful lake with his signature folksy-roots, followed by the powerful and soulful Liza Ohlback. Sunday afternoon will be finished by watching the sunset surrounding our gorgeous gardens on the lawn while the magnificent Glenn Cardier and the Slideshow perform.

Why not make a weekend of it?!

Boasting 105 beautifully appointed rooms and suites, pool, gym and spa facilities, adjacent golf course,boutique bar and fine dining restaurant set on 8 hectares of manicured, landscaped gardens, the stunning historic hotel is the ideal getaway.

Free shuttle buses will run regular intervals to and from the festival.

To book your accommodation contact us onH8799-RE@accor.com OR (02) 4577 4222

www.sebelhawkesbury.com.au

www.facebook.com/TheSebelHawkesburyValley

Sebel Hawkesbury Resort & Spa

Proudly hosting this year’s Blues & Roots Festival 23 & 25 October 2015

8 GO WEST GOURMET OCTOBER 2015