Baby x Pidapipo Easter Gelato Collaboration
Pidapipo Gelato is making the trip south from Lygon Street to bring a six flavour gelato cart to the Baby al fresco dining area.
Most importantly, Lisa Valmobida and the Baby dessert chefs have been working together on a limited edition flavour to be featured in the cart and the Baby menu. Launching Thursday April 2, the cart will run each evening over the Easter and school holiday period.
Giant Cadbury Easter Egg to be unveiled this weekend at Sydney’s Bennelong Lawn
To kick off the nation’s Easter celebrations, Cadbury will unveil a giant Easter egg at Sydney’s picturesque Bennelong Lawn, at the forefront of the Opera House and Harbour Bridge. The egg will measure approx 5 metres x 3.4m in dimension, it’s huge! It’ll also be raised 10.5m in the air, a sight to see if you’re down by Sydney Harbour.
Celebrating one of the most loved Easter traditions, the egg will be cracked in front of a crowd on Sunday 29th March. Outside of the Big Egg crack itself, families can enjoy Easter entertainment on the day, including stilt walkers, hula hoopers, jugglers, magicians, a BMX stunt rider, games and live music.
The egg opens to the public on Friday and throughout the weekend at Bennelong Lawn.
Sustainable restaurant Highline unveils new Autumn menu
Windsor’s iconic Highline restaurant has just unveiled their Autumn menu, featuring delicious season produce ethically sourced from their very own farm, Oak Valley in the Strathbogie region of Victoria. Heading up the restaurant is renowned young chef Simon Tarlington who is passionate about creating fine-dining, contemporary dishes using Australian produce, sourced in an ethical and sustainable manner.
Some of the new Autumn dishes include:
- A variety of tomatoes, fresh curd and strawberry-olive, using produce sourced from Oak Valley
- Native Australian salmon, seasonal beetroot with sweet fish jelly
- Oak Valley lamb, peas with late harvest orange and thyme jam
- Oak Valley Angus beef, with Autumn earth vegetables and native pepper berry sauce
- Pig, old and new apples, served in a delicious house-made smoked bacon broth
- Chocolate infused mandarin obsession
Highline Restaurant at The Railway Hotel,
29 Chapel Street, Windsor, Victoria 3181 Australia (03) 9510 4050
Local Brand Vodka O is a favourite for the Aussie palate
The Australian owned vodka brand has again proven it’s a favourite for the Aussie palate, after being favoured by regular vodka drinkers in a recent taste test. The trial, done last month by leading independent research firm Celsius Research and Australian owned Artisan Spirits Merchants (ASM) saw a group of Sydney university students taste test a variety of leading, popular vodka brands (which were unbranded) and then asked to choose their favourite.
Of the test results, 29.5% of respondents selected Vodka O, for its pure qualities and smooth mouth feel, which comes as no surprise for the already award winning and number three best selling vodka in the country. Vodka O is crafted from 100% whey, and is triple distilled and four-times filtered (once through carbon), which gives the drink its signature smooth and almost impurity-free characteristics.
The favourable test results come just after the launch of Vodka O’s new ready-to-drink cocktail range, which has also proven popular amongst consumers for its more natural take on a prepackaged alcohol drinks. With 30% less sugar and fizz and using only natural colours and flavours the range is a healthier option for those who may choose to drink cider or other vodka premixes; and increasingly popular amongst health-conscious consumers. We know this is a hot topic at the moment.
If you haven’t tried Vodka O and want to see what’s so great about it, and the new range of ready to drink cocktails visit your local liquor outlet.