All-time favourite cafe Frank’s welcomes a new Spring/Summer menu as we enter the warmer months. Local favourite, Frank’s cafe in Cheltenham has once again sprung into the new season, adding delicious new dishes to their Spring/Summer menu. Using only the freshest produce and seasonal ingredients, the new menu items are guaranteed to draw in the newbies and keep Frank’s long standing patrons coming back for more.

Experienced Head Chef Eli Faye has once again whipped up another stellar menu, sticking to the Frank’s mantra of simple things done well. The master of mixing the perfect ingredients, Eli knows how to keep diners happy while continuously stepping up his game. If you’re looking to satisfy that sweet tooth, we know the Strawberry Shortcake will hit the spot however if you want a dish that is a little more light & refreshing during the warmer months the
Summer Salad is the perfect mouth-watering lunch option.

New menu items include:
● Introducing the Tuna Melt served with swisse cheese, spinach, chive tuna mousse, dill in toasted sourdough with gribiche sauce.
● For a weekend treat the Strawberry Shortcake with biscuit, strawberry, whipped cream, white chocolate pearls and vanilla ice cream is a guaranteed crowd pleaser.
● For a lighter option Frank’s welcomes the Summer Salad also known as the panzanella salad – Grilled cos, capsicum puree, cucumber, cherry tomatoes, olives, buffalo mozzarella, croutons & balsamic dressing (Add Salmon).
● Gnocchi – Pumpkin puree, roasted baby carrots, pine nuts, spinach, fried sage & pecorino.

Frank’s 97 Cavanagh Street, Cheltenham Victoria 3192



Fancy a dumpling out of the ordinary? Well, you’re in luck as dumpling lovers from around the country are rejoicing with the news that New Shanghai is delivering its whackiest, most unique dumplings yet. And it was all decided by Australian dumpling fans. Dumpling fanatics from all over the country have submitted their best of the best dumpling ideas and now the public can come in and experience the
delectable Top Eight, delighting their palates with a tasting plate worthy of insta-fame.

After having entries open for over a month, the final top eight has been revealed, and we can tell you, they’re set to get you salivating and prepping your next Instagram post. Featuring innovative recipes such as a Banoffee Pie Dumpling (think caramel and banana deliciousness), Carbonara Dumpling (even Nonna would be oh so proud) and an Australian icon, the humble Bunnings Sausage (perfectly cooked sausage, with onion, mustard and tomato sauce all wrapped in a delicious dumpling dough)!

The tasting plate of the eight dumpling varieties will be available at New Shanghai Chadstone, New Shanghai Westfield Sydney and New Shanghai Queens Plaza for $15. After sampling for themselves, customers will also be given the opportunity to vote for their favourite flavour, the one they feel is most worthy of the sought-after Dumpling Master crown!

Aside from the highly prestigious title, once chosen the winner will also be given the privilege of having their dumpling ideation featured on New
Shanghai menus across the country, as well as scoring FREE dumplings for an entire year. That’s right, one lucky person will finally have all of their
dumpling dreams come true!

The full range of flavours featured in the top eight include:
– Dumplings benedict,
– Black Forest Dumpling,
– The Aussie,
– Banoffee Delight,
– Carbonara Dumpling,
– Bunnings Bun,
– Tasty Trout and
– Aussie Pie.

Visit for more information



It’s time to get fit to the cork this festive season thanks to the launch of QT Sydney’s Wine Personal Training. The designer hotel’s newest bootcamp promises to keep things strictly fun, not physical, with the only heavy breathing coming from a decanted Malbec. With a curriculum created for all levels of wine fitness, from those attending their first tasting training session, to seasoned sommeliers and everyone in between, QT Sydney’s Wine PT guarantees participants’ wine knowledge will be transformed in time for the party season.

Led by Head Wine Coach, Chris Morrison and Senior Bubbles Trainer, Serena Carl, the 45 minute sessions will kick off from Thursday 31st October and run every Thursday for five weeks. Attendees can enrol per class or sign up to the complete program for the ultimate transformation that will see them picking their Tuscan Chianti from their Bordeaux Merlot like a seasoned pro. The (not so) gruelling program begins with a Wine Fitness Assessment in the first session, with attendees undergoing the vino equivalent of the beep test to assess their capabilities as a budding sommelier. Once the assessment is complete, guests move onto Fizzical Therapy to up the ante on their bubbly facts (like champagne having seven times less calories than a gin and tonic) and how to ace a blind tasting. Session three is all about Prescription Meds, the classical and contemporary side of Mediterranean wines, transporting guests from Spain through to Sicily.

The fourth module takes wine fitness to the next level, with the Code Pink Boot Camp. Guests travel from QT Sydney to the French Riviera to experience the region’s renowned rosè varietals. Finally, session five rounds out with a Meal Plan guests will actually want to stick to as they’re led through the 101’s of acid and tannins and why fat is your friend when it comes to food and wine matching.

QT Sydney’s Wine PT kicks off October 31, every Thursday in Gowings Bar on level 1. Sessions run for 45minutes at 4.30pm and 5.30pm. $55 per class or $225 for the full program (five sessions) Visit:



To mark the 10th anniversary, revered artisanal distillery Bass & Flinders Distillery (B&F) is launching a limited-edition French-Australian brandy blend, in collaboration with renowned French Cognac house, Normandin-Mercier (N-M). Described as old-world tradition meets new world Australian creativity, ‘Anniversary Cuvée’ will be a specially curated blend of B&F Chardonnay-based brandy with N-M Petite Champagne cognac. The 330-bottle, single-release will be the world’s first French-Australian brandy blend. B&F Managing Director and second-generation Head Distiller, Holly Klintworth, has been working side-by-side with fifth-generation N-M Cellar Master, Edouard Normandin to bring this creation to life. The collaboration came to fruition after Holly connected with Edouard back in 2017 during a research visit to Cognac to explore the Charentaise distillation method (the method of producing grape based eau de vie through double distillation using an alembic pot still and open flame) – a technique which has inspired B&F’s distillation process since its inception in 2009.

Those lucky enough to nab a bottle of the single-release can expect a refined combination of aromatically sweet, expressive Chardonnay-based brandy, with the silky smoothness and floral delicacy of the Petite Champagne cognac on the palette.

Anniversary Cuvée is retailing for $250 for the 700ml bottles in market and will be available for purchase on the Bass & Flinders Distillery website here.

In celebration of the limited-edition release brandy blend, B&F is hosting a one-off 10th anniversary soiree, to be held on Saturday 16th November at B&F’s distillery. Guest will get the chance to sample the Anniversary Cuvée, and purchase one of the first 50 bottles created, which will be hand-numbered to commemorate the special release. The cocktail and canapes soiree will be hosted by second generation distiller, Holly Klintworth, and will include four perfectly curated Bass & Flinders cocktails, matching canapés and live music.  Hosted on the distillery floor, which is normally closed to the public, guests will also be entertained by live acoustic musician, Daniel Ryan. “We wanted to offer guests a unique experience that will make them fall in love with the region, Bass & Flinders, and of course the Anniversary Cuvée. They will experience first-hand what we do, surrounded by the distilling equipment, at the heart of the business, with our alembic pot still operating during the course of the evening,” Holly said.

What: Bass & Flinders Distillery 10th Anniversary dinner and limited-edition Brandy launch
Where: Bass & Flinders Distillery, 40 Collins Road, Dromana VIC 3936
Date: 16 November 2019
Time: 6.30pm-9.30pm
Tickets: $85 per ticket, available from:

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