Weekly Wrap Up – February 28, 2014

Friday Wrap Up

Friday February 28

GRAM Edition 37 is out and about!

The latest, watermelon themed, edition of GRAM Magazine is hitting Melbourne outlets as we type this! GRAM 37 features Melbourne food truck Trailermade by Lauren Bruce, Melbourne’s Top 10 Burgers of 2013 brought to you by the team at The Burger Adventure.

The latest new haunt in Bendigo, Rocks on Rosalind is reviewed by Petit Pixel Design and My Fair Melbourne and Dean Schedmig sat down with Jimmy Elias and the First Press Coffee team to discuss and photograph the latest in cold drip coffee.

A Typical Food Blog enjoyed La Cassolette and Melissa Ting tells us all about her favourite Japanese restaurant, Shyun.

Of course our regular wine reviews by La Donna Del Vino as also there, and an amazing recipe, Mango Glazed Pork Ribs by The Hungry Babushka.

So much happening, and we hope you enjoy it.

Scarf announces new seasonal partnership with Kerala

Scarf is a social enterprise that borrows restaurants to provide front-of-house hospitality training, mentoring and employment to young people who face barriers to fair training and employment.

Scarf trainees participate in workshops such as cocktail making, wine education and beer and cider training at Little Creatures Dining Hall, and a ten week series of Monday Night Dinners, where they get to serve real customers whilst being supported by volunteer mentors (who are hospitality professionals).

The Autumn Scarf series is set to kick off on March 17, following the 2013 success. Last year, Scarf partnered with Kerala, an ethical catering company, for the series and have recently announced Kerala as the catering for the 2014 starting on March 17 at Top Paddock, Richmond. Popular demand saw the Spring Scarf dinner series book out weeks in advance and record numbers for the season, prompting Scarf to continue the partnership.

Diners can expect Scarf’s autumn menu to be South Indian influenced with exciting variations. Kerala’s Mischa Tropp is experimental by nature and will not be constrained by tradition. 

During the Autumn Scarf series, diners pay $35 for a two course set menu (optional dessert course extra), designed by Tropp and prepared by the Kerala team. Dinner will be served by Scarf front-of-house trainees, marginalised young people who otherwise may not get the chance to enter the hospitality industry. During dinners the Scarf trainees are guided by mentors, who are hospitality professionals from the likes of Cumulus Inc and Mamasita.

Autumn Scarf Dinners will be operating at Top Paddock, recently awarded Best Café Design at the Eat Drink Design awards, in Richmond on Monday 17th, 24th and 31st March, and Monday 7th and 14th April. The remaining five weeks of the Autumn Scarf season will happen at a location to be announced in March. Bookings for the Scarf Dinners at Top Paddock are highly recommended.

Scarf are currently building their team for the autumn series! To start with, they’re recruiting volunteer mentors to work with the trainees during the program. If you’re currently working in hospitality in Melbourne, and keen to get involved in mentoring young people who are facing barriers to training and work, then volunteering with Scarf might be right up your alley. Below outlines the details regarding front-of-house mentoring, but there are other mentoring opportunities available. 

Email Liz at [email protected] to find out more about mentoring opportunities or [email protected] to secure your table for this series. Bookings are essential.


Tales of the City 2014 – Camp Quality Supper Club Returns

This May, Camp Quality Supper Club, Australia’s largest dinner party of its kind, will bring together more than 1800 people across 150 of Australia’s finest restaurants for one fabulously glamorous evening to support children living with cancer and their families. For the first time in the fundraiser’s 11-year history, all Supper Club events will occur simultaneously on one night, Thursday 8 May, across five cities.

Guests across the country will feast on a bespoke a la carte menu matched with award-winning wines from McWilliam’s and Champagne Taittinger, while seated in some of the Australia’s best dining destinations including Quay (Sydney), Aubergine (Canberra), Gingerboy (Melbourne), Alchemy Restaurant & Bar (Brisbane) and Must Wine Bar (Perth). Following dinner, guests will be taken in luxury Lexus transfers to the exclusive secret after-party to continue the festivities with live entertainment, dancing and drinks. Whether you’re attending with friends or entertaining clients and work colleagues, this spectacular evening is not to be missed.

Over the past decade, Supper Club has raised more than $6,000,000 for Camp Quality which greatly assists in helping to create a better life for children living with cancer in Australia. Currently, Camp Quality reaches one in three children living with cancer, but support for this year’s event will enable them to reach more.

In Melbourne the event is being supported by Bottega, Gingerboy, Movida Aqui, Epocha, Matteo’s, and Vue de Monde.

For further information on registering your restaurant to be part of Supper Club or to purchase a table, visit www.supperclub2014.org.au.


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