26th January marks the anniversary of the 1788 arrival of the First Fleet of British ships into Sydney, when the British flag was raised by Governor Arthur Phillip. These days, the 26th of January is known across the world as Australia Day.
With a (half) Australian at the helm of Spoon PR, a number of magnificent Australian clients in the Spoon stable and many Aussie friends across the world, we thought we’d take a moment to update you on their goings-on and suggest some Aussie themed food to help you celebrate.
Spoon’s Australians: An Update
Bill Granger, one of Australia’s greatest exports, has a busy 2014 coming up. With a brand new book, Bill’s Italian Food coming out on the 13th February and a new Clerkenwell restaurant set to open in the spring, he really has got his hands full. As always, Granger & Co Notting Hill is open every day for your breakfast, lunch and dinner needs, more information below.
Our favourite Australian born Middle Eastern chef Greg Malouf will also see a new opening this year. Based in the financial district of Dhabi, his new restaurant is set to open before the summer. Watch this space for more details…
In Melbourne or Sydney this Valentine’s Day and struggling to come up with a memorable date plan? Our dear friend Mark Best has got you covered. Marque, his famed restaurant in Surry Hills is offering a tasting menu and matching wines for AUD$290 per head which promises to be nothing less than spectacularly delicious. More details are here.
Meanwhile, Mark Best’s gastrobistro Pei Modern, in Melbourne will offer a 5 course menu for AUD$90 per head with matching wines available for an additional AUD$ 45 per head. More details are here.
Both of our Aussie women, are based at Petersham Nurseries Café in Richmond: Gael Boglione, who owns the restaurant along with her husband, Francesco and head chef Cat Ashton. The restaurant is currently offering a Winter Weekday Set Menu with a purse friendly price of £23 for two courses or £28 for three. Today’s menu can be seen here. If the sun is out, it’s the perfect place to lunch pre a brisk winter walk round Richmond Park. And if it’s not, eating in the comfortingly warm greenhouse treats you to a cosy “outdoor” experience accompanied by the drama of raindrops on the glass above.
Eating Out in London on Australia Day
This year, it isn’t just London’s bars celebrating Australia Day, some of London’s restaurants are too with themed menus packed full of Aussie classics. Here are a few ideas…
Granger & Co (175 Westbourne Grove, W11 2SB)
When it comes to Australian classics like Sweetcorn Fritters, Ricotta Hotcakes and the Full Aussie Breakfast, Bill Granger is the go-to guy. Granger & Co’s breakfast menu features these dishes every day so there was no need for a special menu this Australia Day. It’s a tough choice between the Sweetcorn Fritters and Ricotta Hotcakes- our advice – come hungry and have both!
More information can be seen here.
Kopapa (Monmouth Street, WC2H 9HA)
Stylish all day eatery Kopapa is owned by Kiwis but has an Australian head chef, Rusty who has been given permission to celebrate Australia Day with a themed brunch menu. Brimming with Aussie flavours, the menu will include a Kangaroo burger with beetroot confit relish, Avocado on sourdough toast with chilli feta, mint and lemon and a Macadamia nut, butternut, goats curd, raisin & rocket salad with vegemite croutons.
Entrée (2 Battersea Rise, SW11 1ED)
Entrée, the modern British, French influenced bar and restaurant with Antipodean leanings are hosting not one but two special Australian Day menus. Grilled Barramundi is one the stars of the lunch menu.
More information can be seen here.
Eating at Home on Australia Day
Fancy a quiet Sunday evening in celebrating Australia Day? Then look no further than BBC Good Food’s dedicated Australia Day page.
Easy to follow recipes, for all kinds of tasty savoury snacks and sweet bites, are available. Try Australian chef (and another friend of Spoon) Ben O’Donoghue’s Spiced Smoky Barbecued Chicken or if you’re after something sweeter, Chocolate Coconut Squares.