【澳大利亚人报】Ezard fires up the barbecue for a scorching new twist on Chinese cuisine

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Ezard fires up the barbecue for a scorching new twist on Chinese cuisine


http://www.theaustralian.news.com.au/story/0,25197,25713839-14440,00.html
Michelle Rowe | July 04, 2009


Ezard also owns spin-off restaurant Gingerboy in Crossley Street, but says he's keen to take his food in another direction. "We're working on a concept that we are very excited about," he tells Food Detective. "It's all in negotiating stages at the moment but I can say it will be completely different to Gingerboy and Ezard. We're just trying to find a home for it."

Ezard says the new restaurant concept will focus on the use of aromatics and Asian wines, rather than fish sauce, lime, tamarind and the like, which are regularly included in dishes at his two modern Asian diners.

"We'll be looking at different regions in China and Mongolia. There will be coals and barbecues rather than woks and duck ovens. I think diners will be surprised by what we're planning," he says.

"I've always wanted to do something encompassing regional mainland China and I think it will work quite well in this town." Detective hopes Ezard finds a location soon. There can never be too many high-end Chinese joints as far as she's concerned.

THE shy and retiring Gordon Ramsay is again the headline act at Good Food & Wine Show's Sydney leg this weekend at the Convention&Exhibition Centre. Ramsay, who made headlines for all the wrong reasons at the Melbourne event in June, will be joined by local chefs Matt Moran, Tobie Puttock, Gery Mehigan and George Calombaris in the celebrity theatre, with masterclasses in wine and cheese, gourmet cooking school, producers' market and more also on the menu.

The roadshow moves to Perth on July31-August 2 (without Ramsay) and Brisbane on November 6-8. Sydney tickets are $27.50 adults, $20.50 children and $22.50 concession, and it's an extra $20 to see Ramsay in the celebrity theatre, presumably for the added entertainment value. Phone 132 849;

DETECTIVE has a soft spot for ocean-going vessels, given that Mr Detective popped the question during a cruise in the Mediterranean several years back, valiantly forging ahead with the proposal even after seeing his future wife rugby-tackle the buffet table in a most unseemly manner.

So it's exciting to hear of the new food and wine cruise series launched by P&O, offering novices the chance to do a short sampler cruise while getting a taste of the foods and wines of the NSW Hunter Valley region.

The three-night trips depart Sydney at 10pm on a Friday and return at 7am the following Monday, meaning busy types who find it difficult to get time off work needn't fret about paperwork piling up in their absence. Pacific Dawn's first food and wine cruise departs on July 31 and features a six-course degustation dinner by Rock restaurant's Andrew Clarke, who recently won a regional restaurant of the year accolade, as well as wine tastings and lectures with representatives from Tyrell's Winery and Glandore Estate, cheese tastings from the Hunter Valley Cheese Company, coffee appreciation classes and more. Another follows on August 14, with future cruises featuring other regions expected. Fares from $629 a person twin share. Phone 132 469;

EVERY now and then a press release arrives that leaves Detective shocked and awed. It has been a while, though, since she's received a gem like the one spruiking a new restaurant called Angelina in Hanoi's Sofitel Metropole Hotel. The city's "venerable relics", according to the release from Mandarin Media, will be "ogled like blossoms of fireworks -- ahhh, the Temple of Literature, ooooh, the Tortoise Tower -- from the oldest mossiest old gate to the stolid exhibitions of the colonial French palaces. But quietly, subversively, Angelina is underfoot." Que? Being unwilling to risk rupturing a vital organ with another fit of uncontrollable giggles, Detective hopes no further purple prose about Angelina arrives from the folks at Mandarin.

SOMETHING not so hard to digest is news that British chef Heston Blumenthal, whose Fat Duck restaurant in Berkshire regularly appears in lists of the world's top five restaurants, is opening a new venue in London's Mandarin Oriental hotel. Due to open next year, it will feature the three-Michelin-starred chef's trademark culinary alchemy and interiors by Adam Tihany, responsible for the fit-out of New York's Per Se and Daniel restaurants. Blumenthal group executive chef Ashley Palmer Watts will head the new venture, which will seat 140 guests and serve lunch, dinner and afternoon tea.

FIND of the week: July has been designated Champagne Month in the world of Vogue Entertaining + Travel and Detective, never averse to a glass of bubbly, says more power to their collective elbow. The magazine, in conjunction with the Australian Champagne Bureau, is hosting a series of dinners at leading restaurants across the country this month, in which four courses will be individually matched with glasses of fizz from premier French Champagne houses. Get in quick, though, as spaces are limited. More:

DETECTIVE loves: The simple yet elegant home-style Italian food served at pocket-sized A Tavola restaurant in Sydney's Darlinghurst. Now there's an added reason to head for Victoria Street: A Tavola chef Eugenio Maiale has just opened a new venture opposite. Omerta, a collaboration between Maiale and award-winning sommelier Glen Davis, is described as "neither a bar nor a restaurant", rather an evening venue where guests can nibble authentic Italian food and drink good wine. The menu certainly looks promising: spicy salami with cime di rape, tomato and soft-cooked egg has Detective's name on it.

DETECTIVE loathes: That KFC's Zinger Double BBQ Bacon and Cheese Burger contains 2410mg of salt, the highest of any product sold by a leading fast-food company, according to a survey by World Action on Salt and Health. Its recommended daily intake for an adult is 1600mg, with an upper limit of 2300g. The encouraging news is that the Colonel Sanders crowd is addressing the issue by rolling out a menu that's 10 per cent lower in salt. Tasmanians are the guinea pigs for the new range, which is expected to be sold in KFC stores nationally by the end of the year, according to its Australian chief executive Albert Baladi. Detective will be studiously avoiding the KFC drive-thru until then.

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