Food in Focus

Exclusive Oyster and Sparkling Adventure – 14 Feb

Natascha Moy — Mon, 16 Jan 2012 01:30:06 +0000

Valentines Day can be a pleasure or a pain. It is a night when all the good restaurants are organising tables for two so we at Limited Table decided to organise a table for 40 single food lovers.

Join us for an exclusive Limited Table Oyster and Sparkling extravaganza.

Oyster Kit

We explore the different oyster varieties found in the Sydney Region, and share the knowledge on how to recognise them through sight and taste as well as how to shuck them.

Sexy food just got fresh

You will discover facts that will arm you for a future of oyster pleasure.

Award winning mussels with award winning butter is a show stopper

Plus you get to feast on award winning mussels, freshly baked bread and wash all of this down with a flight of golden bubbles.

Sparkling tasting

We match some of the best and least explored sparkling wines to the delicious oysters and mussels and you get to have fun while you gather valuable facts.

Plus you go home with your own Oyster Shucking Knife and a bottle of something delicious and even maybe a new friend or two.

Our Venue, Design Bar in Surry Hills combines Beautiful European Furniture with a Luxury Cocktail Bar and Function Centre

Spaces are Limited

Adults only aged 18 and over
When: 14 Feb 2012
From 7pm – 9pm
At: Design Bar, St Margaret’s Urban Village
423 – 425 Bourke Street, SURRY HILLS

Public Parking available with one hour free directly below the venue

Design Bar open for drinks after the event so you can invite your friends

Cost $140pp includes all food, sparkling and gifts

Book Now

Book Now by Clicking here

Little Black Cookbook of Contacts

Natascha Moy — Thu, 12 Jan 2012 22:13:13 +0000

What to do with a little black cook book full of the best contacts in Sydney?

After nearly four years doing the foodinfocus radio show on 89.7FM I have discovered that I have a contact list that reads like a who’s who of the Sydney chef, wine and producer world. If you need it I can more than likely find it for you. Or at least the person who can. So I got to thinking that maybe a wonderful new business that brought together all my skills was order of the day.

Our little black cookbook of contacts is in fact fairl large thanks to the foodinfocus radio show

Limited Table is a food and wine consultancy for restaurants, retailers and producers. Our inhouse team can do anything from graphic design to interviewing potential staff. We work on your menu assist with your wine and cocktail list and work to a strategy we develop by working with your business as if it were our own.

Our launch for Design Bar this year brough out the beautiful people and the best produce

We bring in the best suppliers and produce and make sure that you have a huge amount of support, we can also take care of your experiencial PR (touch and taste groups) which we specialise in and find you incredible talent.

Experiential PR at its best. We bring groups from the right demographic to try your produce

Limited Table Experiential PR is an exciting initiative that brings groups of people into contact with your product for a first hand account. Few buy food and wine from a piece of paper but they will always remember the taste of the food, the pristine counters of your store, the ethical processes in your factory. Plus in this case one equals many, our research shows that one person will tell up to 30 family, friends and work colleagues about your product within 6 months.

Cocktail making is a great way to bring people into a bar they may never normally consider

Our design team do everything from outdoor signage, menu design, business cards and websites including writing your copy and styling your photo shoot.

Styling is an art and we do it very well

Lastly we run some of the top celebrity chef diaries, for those who can’t afford and don’t want a full time assistant we can manage this process for you.

So if you are in need of some advice or a team to assist you in navigating the tough waters of the food industry please call me Natascha 0438097330

Natascha

Choose Your Winner & Win a $350 Voucher

Natascha Moy — Wed, 07 Dec 2011 11:33:26 +0000

Our Dessert Competition has been so successful.
Stewart White my co-judge and I were blown away by the effort and the selection of desserts brought into the studio.
The studio for those who have experienced it first hand is not a food prep area in any way so these chefs had to consider many factors when determining what dessert they were going to bring in. From seasoned experts like Stefano Manfredi to the Electrolux, Appetite for Excellence Young Chef winner Richard Ousby we were impressed!

Announced on Saturday 10 Dec on 89.7FM, 4pm

However there can only be one winner and that Chef will be announced on the radio show on Saturday and they will be handed their winning designer prize from Classique in Surry Hills.

One lucky follower will also receive a $350 voucher for four people to indulge in signature cocktails and tasting platters at the soon to be launched Design Bar in Surry Hills

Simply select from the 5 vidoes which chef you think will be the winner of the FoodinFocus Dessert Competition

Giveaway End Date, 3pm 10 December 2011

Teage Ezard – Black
Stefano Manfredi – Balla
Vincent Gadan – Patisse
Richard Ousby – Quay
Darren Templeman – Restaurant Atelier

To enter click here

Winner to be announced on the FoodinFocus Radio show. 89.7FM 4pm Friday

Darren Templeman – Dessert Competition Entry

Natascha Moy — Thu, 01 Dec 2011 23:39:52 +0000

The last entrant in our FoodinFocus radio dessert competition was Darren Templeman from Restaurant Atelier and wow what a great entry. Chocolate ‘Petit Pot’ with Lychee Textures, Chocolate Jelly, Crystallised Violets. Now there is a stellar line up. Certainly the wow factor was there the dessert came out literally smoking and the taste and texture bang on. He was however up against some serious contenders. Teage Ezard, from Black at The Star, Stefano Manfredi from Balla at The Star, Richard Ousby from Quay and Vincent Gadan from Patisse. How did they all fare?.

Next week we are posting our readers choice competition, watch the five videos and decide for yourself who made the best dessert. You can then enter to win a $350 voucher for you and three friends to drink signature cocktails and eat delicious best produce platters at the Design Bar in Surry Hills being relaunched by Moi, on the 15th of December. This is a seriously great prize. The winner of the Dessert Competition receives a designer item from Classique a furniture store in Surry Hills that sepecialises in great quality pieces just like our stellar cast of chefs.

Icy fire Darren delivers the wow factor

Richard Ousby & James Sexton young winners – Dessert Competition Entry

Natascha Moy — Thu, 17 Nov 2011 23:29:46 +0000

Summer Berries with Yuzu Ice-Cream and Sesame Brittle added nother spectacular entry for our dessert competition, Electrolux Appetite for Excellence winners Richard Ousby, Quay (young Chef) rocked us with his dessert all made in the studio. James Sexton formerly Sepia and now with Oscillate Wildly (young Waiter) brought in some interesting matches including Floc de Gascogne Rose and an aged Sake – 1997 Asahigiku Junmai Sake from the Fukuoka Prefecturean, making this a truly unique and fun show.

Pretty as a garden and delicious

Phee Gardner the wonderful organiser of the annual awards was her usual delightful self. Stewart White, VP of the Australian Association of Food Professionals took the hot seat for a while although highly intelligent and owning a superior palate I am not sure he is as sexy or as silly as me. Our last entry Darren Templeman from Restaurant Atelier will feature this Saturday on 89.7FM Eastside Radio you can listen online http://eastsidefm.org/listen-online/ Enjoy the show.

Dessert Competition – Vincent Gadan Serves Up His Entry – Australia with Chocolate, Cherries and Spices

Natascha Moy — Wed, 09 Nov 2011 11:51:42 +0000

My last show was a show stopper. Our Dessert competition rocks in another celeb chef, Vincent Gadan from Patisse (located at the PYD building in Young Street, Waterloo), recently seen on Masterchef. He wowed us with his French charm and creative dessert with an Aussie feel, complete with lit cigars. Fran Abdallaoui Food Director, The Australian Women’s Weekly was such a great guest I can’t wait to have her back on. I felt so privileged to have these amazing guests in the studio. Fran brought in her Christmas specials included in the latest issue of WW and we just indulged in the best sweet treats. Stewart White my co-judge asked all the hard questions and Justin Walters matched the rum and wines expertly. Can’t wait for next week. Bring it on.

The lucky chef gets to win a fantastic prize from Classique a designer furniture store in Surry Hills that stocks pieces from Italy and France. Plus an equally lucky reader will get to win a fantastic designer piece as well. Watch the last two videos and at the end of the competition you get to select your winner.

Australia on a platter, chocolate cherries and Australian spices

Dessert Competition – Stefano Manfredi Serves Up His Entry – Pumpkin Pudding with Anise Cream

Natascha Moy — Tue, 01 Nov 2011 21:51:49 +0000

There is always a thrill when I get a chef heavyweight into my studio. Stefano Manfredi is one of those Chef’s, a man who has set a benchmark in the Australian culinary world and who has just been recognised by the Restaurant and Catering Association by being inducted into the Awards for Excellence Hall of Fame. Plus Stefano is fun, he has a wicked sense of humour and is very down to earth. In all of this he is very passionate about produce and his latest venture Balla at The Star is beautifully constructed. Make sure to visit the private dining room to gaze at the fascinating dining table. The kitchen is vast, full of action and the colour scheme is bright and clean with touches of blue and aqua.Watch the video highlights lots of fun and good information. Full Balla Review still to come.

The FoodinFocus Dessert competition is being sponsored by Classique a designer furniture store located at the St Margarets Urban Village in Surry Hills. Winner receive a designer item and we have something special for our viewers too. At the end of the competition we will run a comp that allows you to vote for your favourite dessert. The exciting prize will be announced at this stage and someone will be very lucky.

Bulls Eye Pumpkin Pie

The charming Chairman Robbie Robertson from Table4Ten happily joined in on our fun show. Table4Ten is a fantastic event held each year in aid of prostate cancer. This year 3 states took part. Tickets sold for $250 buy you a seat at a table at a fantastic restaurant which generously donates the table to this very worthy cause. Plus after the dinner you are whisked away in a bus to a secret location and entertained at a private party. This year my name is on the list!

Stewart White, my often co-host and this competitions co-judge entertained us with his wine knowledge as we tried to match the wines to the dessert entry. Stewart is always interesting a head full of factual and frivolous facts and figures.

What’s On- Sat 29 Oct – Sydney Food and Wine Fair for Aids Trust Australia

Natascha Moy — Fri, 28 Oct 2011 23:19:34 +0000

Sydney’s largest and longest running single day food event, the Sydney Food & Wine Fair (SF&WF) celebrates its 21st birthday on October 29, 2011. The spectacular gastronomic finale to the Crave Sydney International Food Festival will again fill Hyde Park North with thousands of happy food lovers – all in support of the AIDS Trust of Australia.

Chefs donate time

The who’s who of Sydney’s hospitality and beverage industries generously donate their product for sale, with a full menu of signature dishes, premium beverages and other tasty morsels on offer. Longrain, Café Sydney, Jimmy Liks, Boathouse at Blackwattle Bay, Guilllaume at Bennelong and Icebergs Dining Room & Bar, are amongst some of the foodie spots involved in this year’s event, along with Tempus Two and Scarborough Wines showing their support and 100% of proceeds going directly to the AIDS Trust of Australia.

Hyde Park alive with food and wine

The event itself is all about participating and giving. Stallholders donate all the food, produce and beverages for sale to patrons. Sponsors contribute in cash or in kind to assist with the cost of the event. Entertainers and staff volunteer their time, talents and skills to serve at the event.

Chefs donate food

In its 21 year history, the SF&WF has hosted over 1680 stallholders, been operated by more than 2100 volunteers, presented more than 600 entertainers and been supported by more than 50 sponsors. More than 600,000 portions of food and drink have been served to more than 500,000 patrons; raising over $2m for the AIDS Trust of Australia.

Dessert Competition – Teage Ezard Serves Up His Entry – Rhubarb and Strawberry Tart

Natascha Moy — Wed, 26 Oct 2011 23:53:22 +0000

Teage Ezard Chef/Owner of Black at The Star is the first entrant in our exclusive Food in Focus 89.7FM Dessert Competition. His Rhubarb and Strawberry Tart, Pepper Jelly, Balsamic Meringue entry was both delicious and beautiful and it was a great way to start our fun competition.

The competition criteria is: To create a delectable dessert use at least one ingredient that is seasonal and sourced locally
Judges will be looking for:

Wow Factor
Presentation
Product Knowledge
Technique

This week we interview Stefano Manfredi from Osteria Balla also at The Star and get to sample his dessert entry, Vincent Gadan from Patisse and Richard Ousby, Quay winner of the Electrolux Young Chef award both follow in the next few weeks. My co-judge Stewart White the VP of the Australian Association of Food Professionals added his great palate to the competition and Justin Walters from Cuttings NSW offered a wonderful wine match. Our winner receives the Title of FoodinFocus Dessert Champ 2011 but even better they get to take home a designer piece from the Philip Stark XO range generously donated by Classique.

We also have a fab mystery prize for our viewers/listeners/readers. Watch the video highlights of the competition and at the end of the comp you will get to vote on your favourite dessert. Your entry could be selected as a winner.

Rhubarb and Strawberry Tart Pepper Jelly, Balsamic Meringue

2011 FoodinFocus Dessert Competition
Host and Judge – Natascha Moy – FoodinFocus 89.7FM eastsidefm.org
Guest – Teage Ezard – Black at The Star
Co Judge – Stewart White – VP Australian Association of Food Professionals
Justin Walters – Cuttings NSW
Wines:
Prinz Von Hessen Weingut Johannisberger Klaus Riesling Auslese
Nova Vita Firebird Pinot Noir Sparkling NV
Video Production – vitalsignsproductions.com.au
Follow Natascha on Twitter @NataschaMoy

The New Black, The Star – Review

Natascha Moy — Wed, 26 Oct 2011 23:53:00 +0000

Yup my list of top five restaurants just got amended. My list is forever evolving and works on a six month rotation. I use these restaurants as my benchmark for determining how others are placed considering things like interior, produce, technique, consistency and innovation. I think over time I have managed to hone my eating passion into a skill so I value my top 5 as do my friends. So it is with pleasure that I now add Teage Ezard’s restaurant Black at The Star onto the list. It sits proudly next to my other favourites like Four in Hand, Ormeggio at the Spit, Pendolino and Marque. I do have a second list but we can explore than some other time and I also have a Don’t ever at there list too.

Teage Ezard - New Boy on the Sydney Block

Black is hot, not only is the interior a fusion of New York meets Sydney but it is spacious without being cold, it is dark without being somber. The entire brand is continued through the venue from the iPad wine menu’s, American accented wine list to the black salt and textured crockery. We were greeted by two lovely tall rather beautiful young women who graciously seated us and then we proceeded to watch an array of glamorous people stroll through to their tables. It was fun!

New York Meets Sydney - Black Hip and Sexy

The meal began with what I refer to as Fool’s Gold, that would be the bread. It fills you up and then you have no space for the good stuff after. However in this case rather than avoid it I devoured it. Buttery soft served with creamy butter and designer black salt it set the tone. We opted for the highlight dishes starting with the fat succulent oysters with Yuzu and Wakame Jelly $12, three little treasures so delicious and simple you could have eaten them all night.

Oyster with Yuzu and Wakame Jelly

The Spanner Crab $29 with Avocado, Butter Lettuce, Apple Remoulade, Parsley Ginger Meringue was a taste sensation. The dehydrated meringue a textural, taste highlight. This was followed by the Organic Farm Egg and yes many top restaurants do a version of breakfast as a quirky menu addition few are a success this one is a true treat. The Potato Cream, White Alba Truffles, Iberico Ham and Herb Salad make you want to lick the plate.

Lux breakfast at night - Organic Farm Egg

The Main of Blue Eye was perfectly cooked highlighted by the warm Quinoa Ragout, Soft Egg, Leek, Chorizo, Truffle and Parsley Sauce $43. While you would expect this to be a combination of too many flavours it was actually clean, light and the flavours announced themselves with confidence. The Wood Burning Grill offered some sensational beef cuts my 200g Flat Iron Grain Fed Wagyu, marble score 9+ $59 was to my mind my perfect steak. A rectangular visual delight cooked to perfection, rare and yet not bloody accompanied by the most delicious Parsnip Fritters with Coconut, Tumeric Caramel $10 that have followed Teage from Melbourne. The homemade BBQ sauce was dense and rich and the Argentinian Chimichurri spicy and authentic. Steaks range up to a 180g Striploin Grain Fed Wagyu, marble score 9+ $95.

Must Have Parsnip Fritters

Well and then there was dessert. Truly a love affair as the chocolate ball with gold leaf slowly melted to revealed a delectable banana ice cream. It hits the taste buds and you go to heaven, $22.

Chocolate - Warm Couveture Ganashe, Banana Ice Cream, Hazelnut Mousse

Black Shimmer

Where you’ll find it
Level G, Harbourside,
The Star,
80 Pyrmont Street
Pyrmont NSW 2009
Lunch: Fri 12pm – 3pm.
Dinner: Tue – Sun 5.30pm – 11pm.
BLACK by ezard is closed on Monday

Contact http://www.star.com.au/dine/signature-dining/black.html