THE HUNTING CLUB BAR & BBQ TURNS UP THE HEAT AT REGIONAL FLAVOURS

GET your sombreros and maracas ready – The Hunting Club is calling you to join the flavour hunt in hacienda style, with more brews and beef barbecues than you can imagine under one roof.

Following last year’s success, The Hunting Club Bar & BBQ by South Bank Surf Club is serving fans again at South Bank’s annual Regional Flavours Festival, from Saturday, July 19 to Sunday, July 20.

The Hunting Club marquee, set to be the biggest attraction of the festival, will be situated on the grassy knoll, opposite Little Stanley Street.

South Bank Surf Club’s venue manager, Ben Roberts, said the team was weighing in on the flavours of South America this year to entice ‘hunters’ in their search for sensory enjoyment.

“We’re serving up a bevvy of South American bites and BBQ Asado, beer tastings and lively entertainment, as well as a top notch selection of boutique beers, meats and other local delights,” said Ben.

“Hunters can expect powerful flavours on the menu this year, ranging from beef brisket to whole lambs, accompanied by Chimi Churri or Salsa Criolla.

“While those looking for a lighter option can enjoy barbecued ribs and Arepas style flatbread, with a selection of sides to accompany the best craft brews.”

The Hunting Club Stage, presented by Nothing Beats Beef and Target 100, will dish up a smorgasbord of cooking demonstrations that can be watched while sampling the menu exclusively crafted by the head chef at South Bank Surf Club.

For more details on what’s happening inside The Hunting Club Bar & BBQ, or for information on the two-day Regional Flavours festival, check out www.regionalflavours.com.au or www.southbanksurfclb.com.au.

FOR MEDIA ENQUIRIES RELATED TO THE HUNTING CLUB BAR & BBQ:

Deana Tynan on 0403 040 461 or deana@thepressgarage.com.au

NEW YEAR, NEW CHEF, NEW MENU AT THE CHELSEA BISTRO

THE CHELSEA BISTRO celebrates simplicity in 2014, welcoming to its kitchen a new chef with a passion for plating up lighter, healthier French cuisine.

Chef Dallas Costello, who previously worked at French favourite Piaf at South Bank, takes the reigns at Paddington’s The Chelsea Bistro to dish up their signature offerings, alongside many new additions.

For many, French cuisine is commonly associated with rich flavours and heavy ingredients, but this year The Chelsea Bistro has adopted a lighter and more innovative approach to European delicacies, taking cues from current local food trends of simplistic, shared options.

After five years in the business, owner Steve Ackerie has developed The Chelsea Bistro to become a brand known for its authenticity and commitment to using top quality ingredients.

It is his dedication to reinvention and transformation, debuted in this exciting new menu, which cements the venue as a local foodie favourite.

Ackerie is delighted with the bistro’s New Year reinvention and promises lunch and dinner offerings that are lighter and simpler in style to show off classic French cooking and great fresh produce.

“We are not a French restaurant, we are modern Australian, but our reference and passion is in what you can enjoy at a good French bistro,” said Ackerie.

“You can always find something that is satisfying, at any time of the day”.

The new menu hero dishes include a delicious brandade (Barramundi poached in milk blended with fresh herbs, lemon zest and potatoes) served with pickled vegetables on tasty sourdough from Jocelyn’s Provisions.

A classically French Confit duck with de puy lentils and orange also graces the new menu, along with a generous whole braised lamb shoulder perfectly shared between two.

For the true meat-eaters The Chelsea Bistro offers a light option of the sirloin, petite salad and fries or for those with a heartier appetite, a Wagyu rump, broccoli puree and wild mushroom ragu.

The Chelsea Bistro is alive and vibrant as always for breakfast, staying true to their most popular dishes such as poached eggs, smoked bacon, carrot jam and hash cakes, with new inclusions such as poached eggs and zucchini fritters with tarragon.