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Brunswick East s Rumi restaurant hits the 15-year mark But could this be its last?

Brunswick East s Rumi restaurant hits the 15-year mark But could this be its last?
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Brunswick eastJoseph abboudEddie jimNatalie abboudMiddle easternBar saracenGood foodபிரன்சுவிக் கிழக்குஜோசப் அபபோதுஎட்டி ஜிம்நடாலி அபபோதுநடுத்தர கிழக்குமதுக்கூடம் ஸெரெஸெந்நல்ல உணவு

Carlton North wine bar Little Andorra s next stop is Turkey by way of Attica

Carlton North wine bar Little Andorra s next stop is Turkey by way of Attica Emma Breheny Photo: Mark Lee Little Andorra continues to play launching pad for young chefs, with Mertcan Dogusgen, a junior sous chef from three-hatted Attica, stepping up as head chef at the Carlton North eatery this week. The neighbourhood wine bar has hosted several roving chefs over the past 18 months, providing space for Tom Sarafian (ex-Bar Saracen) and Florian Ribul (Vex Dining) to plot their next moves. But the appointment of Dogusgen could be permanent. Hailing from Izmir, a city on Turkey s west coast, the young talent will be bringing his home town s Mediterranean influences to a regularly changing set menu when he debuts as head chef this Thursday.

Carlton northMertcan dogusgenMark leeTom sarafianLittle andorraBar saracenFlorian ribulVex diningSomerset heritageWalk farmLittle andorraWine barEstaurant melbourneகார்ல்டன் வடக்குகுறி லீகொஞ்சம் அண்டோரா

Top Melbourne chefs come together to cook and raise funds for India

Top Melbourne chefs come together to cook and raise funds for India Andrea McGinniss Photo: Leah Traecy Some of Melbourne s top chefs are banding together for a good cause on June 6th, with all proceeds going to support the ongoing COVID-19 crisis in India. Mischa Tropp of We are Kerala, has joined with Anou from influencer agency anouconcept to create Daawat - Fundraiser for India, a communal three-course lunch for up to 200 diners taking place at Two Ton Max in North Melbourne. Chefs including Mischa Tropp (We Are Kerala), Tom Sarafian (formerly of Bar Saracen), Nabil Ansari (Sunda), Helly Raichura (Enter via Laundry), Matt Wilkinson (Montalto & Four Pillars Gin), Kaylene Tan (Tonka, Coda) and Shannon Martinez (Smith and Daughters) will combine to prepare the three-course meal with alternating desserts.

North melbourneTom sarafianMatt wilkinson montaltoPat nourseTony tanShannon martinez smithNabil ansari sundaVictorian indian community charitable trustTwo ton maxMischa troppAre keralaBar saracenNabil ansariHelly raichuraMatt wilkinsonFour pillars gin

Four of Australia s Top Innovators in Middle Eastern Cuisine Are Doing One-Night Stints at Maha Bar

Four of Australia’s Top Innovators in Middle Eastern Cuisine Are Doing One-Night Stints at Maha Bar Between them they’ve cooked at the now-closed Bar Saracen, Sydney’s Fish Butchery and Nour, and Brisbane’s seminal Gerard’s Bistro. And they’re each bringing their boundary-pushing interpretation of the Middle East’s many cuisines to a one-off set menu at Shane Delia’s Collingwood bar. Secure your spot now. Tom Sarafian by Chynna Santos Share “Middle Eastern food is in a space we’ve never experienced before,” top chef and restaurateur Shane Delia tells Broadsheet. “We’ve got some amazing young talent who are really owning the journey that our cuisine can take over the next few years.”

New south walesShane deliaBen williamsonTom sarafianAdam wolfersGreg maloufPaul faragMaha bar chef seriesMiddle easternBrisbane middle easternSydney levantineFish butcheryBar saracenLittle andorraOmaha barMaha east

Chef David Moyle will helm a pop-up restaurant made of glass at Melbourne s Rising Festival

Chef David Moyle will helm a pop-up restaurant made of glass at Melbourne s Rising festival Jane Rocca Photo: Supplied A 130-seat luminescent glasshouse – dubbed The Lighthouse – will be perched on the amphitheatre of the Sidney Myer Music Bowl, and serve sit-down three-course dinners of freshwater fish and ethically sourced meat from Provenir. I am hell-bent on the idea of a great contemporary restaurant in a festival, it excites me, Moyle says. Why can t we be eating really good food in an environment that isn t where we usually go for meals? Festivals don t have to be all dagwood dogs. Chef David Moyle will have his own pop-up restaurant at Rising Festival.

United statesByron bayNew south walesCian curleyShannon martinez smithJoey kellockCharlie carrington atlasJess ghaieBirrarung marrDom wiltonDavid moyleKristoffer paulsenStock exchangeRising festivalSidney myer music bowlChef david moyle