Latest news with #SpecialDelivery
Sydney Morning Herald
02-07-2025
- Entertainment
- Sydney Morning Herald
Which acclaimed South West pop-up is coming to Perth?
The Weekly Special Eating out What's on What do Dahl Daddy's and Special Delivery both have in common? In addition to operating as pop-ups and enjoying well-deserved reputations for serving terrific modern Asian cooking, Corey Rozario and Jacob d'Vauz – the respective co-founders of each business – both have Burmese heritage. Which makes the prospect of both camps teaming up for one modern Burmese food party a tantalising thought indeed. It all goes down on Sunday, July 13 when the two crews join forces – Dahl Delivery? Special Daddy's? – to serve their interpretations of the dishes they grew up eating. Expect kangaroo samosas, lahpet thoke (fermented tea leaf salad), fried Shan-style tofu with green mango salad and an absolute rush for table bookings when they get announced. Keep an eye on the social media channels of both Dahl Daddy's and Special Delivery for details on how to secure a spot at what promises to be one of the year's hottest collabs. Staying dry at State Buildings this July As far as somewhere to get tasty things to drink, The State Buildings has long had our backs. This month, it proves (not for the first time) that it's also looking out for teetotallers too by introducing a suite of new non-alcoholic drink options across the precinct showcasing non-alcoholic spirits produced by Ovant. These include a Ginless and Tonic at Wildflower powered by quandong; the Siamese-influenced Limonaid for Long Chim; and the beer-inspired Bitter Winter which will be served at Petition Kitchen and Beer Corner. What Kim Brennan did next In other State Buildings-adjacent news, Kim Brennan – former executive group chef for both State Buildings and COMO The Treasury – has signed on as group executive chef for Fiveight: the property development arm of Nicola and Andrew Forrest's Tattarang company. The Fiveight hospitality stable includes riverside dining room Cooee, CBD cafe and wine bar Copia, Cottesloe's Indigo Oscar and Margaret River luxury property Cape Lodge which appointed journeyman Margaret River chef Iain Robertson (formerly of Cullen and Xanadu) as its new head chef. Watch those spaces. Three the hard-headed Italian way When it comes to reimagining Italian cuisine, two heads – or two head chefs – are better than one, as proven by the food Chris Caravella and Frank Trequattrini are jointly cooking together one-hat Beaufort Street osteria Testun. This weekend, two becomes three as Marche-born chef Nico Renzi temporarily joins the good ship Testun for a week-long residency. A veteran of kitchens such as Vasse Felix and La Madonna Nera, Renzi's bowerbird cooking makes him a great fit for Testun's freewheeling brand of cucina Italiano. (See also the thrilling collaborative menu including ragu of rabbit braised in native herbs, kangaroo loin spiedini, and truffled apple and marsala pie.) The menu runs from Friday until Sunday, July 13. Testun's cheery restaurant manager Antonio di Senzo, meanwhile, has assembled a similarly adventurous line-up of drinks pairings that includes sake and marsala as well as selections from Testun's Italo-leaning cellar. Burnt Ends' Dave Pynt is bringing his modern barbecue cooking to Bali In addition to overseeing Singapore's World's 50 Best-lauded and Michelin-starred modern barbecue restaurant Burnt Ends, Perth-born chef Dave Pynt also has outposts of his smart-casual barbecue restaurant Meatsmith across Asia and The Ledge by Dave Pynt: a poolside barbecue eatery at the luxe Waldorf Astoria Maldives Ithaafushi. It's the latter that he'll be bringing to Bali when he once again teams up with the legendary, New York-born hotel brand when it opens the Waldorf Astoria Bali. Scheduled to open in 2027 in Nusa Dua, the property's 71 villas and 68 guest suits will feature panoramic views of the Indian Ocean plus dibs on barbecue cooking from one of the world's hottest open-fire talents. 'We're really excited to bring our style of barbecue to the incredible cliffs of Nusa Dua,' says Pynt. 'There's so much to explore in the local produce and flavours. And when you add the magic of cooking over wood fire, it becomes something special.'
The Age
02-07-2025
- Entertainment
- The Age
Which acclaimed South West pop-up is coming to Perth?
The Weekly Special Eating out What's on What do Dahl Daddy's and Special Delivery both have in common? In addition to operating as pop-ups and enjoying well-deserved reputations for serving terrific modern Asian cooking, Corey Rozario and Jacob d'Vauz – the respective co-founders of each business – both have Burmese heritage. Which makes the prospect of both camps teaming up for one modern Burmese food party a tantalising thought indeed. It all goes down on Sunday, July 13 when the two crews join forces – Dahl Delivery? Special Daddy's? – to serve their interpretations of the dishes they grew up eating. Expect kangaroo samosas, lahpet thoke (fermented tea leaf salad), fried Shan-style tofu with green mango salad and an absolute rush for table bookings when they get announced. Keep an eye on the social media channels of both Dahl Daddy's and Special Delivery for details on how to secure a spot at what promises to be one of the year's hottest collabs. Staying dry at State Buildings this July As far as somewhere to get tasty things to drink, The State Buildings has long had our backs. This month, it proves (not for the first time) that it's also looking out for teetotallers too by introducing a suite of new non-alcoholic drink options across the precinct showcasing non-alcoholic spirits produced by Ovant. These include a Ginless and Tonic at Wildflower powered by quandong; the Siamese-influenced Limonaid for Long Chim; and the beer-inspired Bitter Winter which will be served at Petition Kitchen and Beer Corner. What Kim Brennan did next In other State Buildings-adjacent news, Kim Brennan – former executive group chef for both State Buildings and COMO The Treasury – has signed on as group executive chef for Fiveight: the property development arm of Nicola and Andrew Forrest's Tattarang company. The Fiveight hospitality stable includes riverside dining room Cooee, CBD cafe and wine bar Copia, Cottesloe's Indigo Oscar and Margaret River luxury property Cape Lodge which appointed journeyman Margaret River chef Iain Robertson (formerly of Cullen and Xanadu) as its new head chef. Watch those spaces. Three the hard-headed Italian way When it comes to reimagining Italian cuisine, two heads – or two head chefs – are better than one, as proven by the food Chris Caravella and Frank Trequattrini are jointly cooking together one-hat Beaufort Street osteria Testun. This weekend, two becomes three as Marche-born chef Nico Renzi temporarily joins the good ship Testun for a week-long residency. A veteran of kitchens such as Vasse Felix and La Madonna Nera, Renzi's bowerbird cooking makes him a great fit for Testun's freewheeling brand of cucina Italiano. (See also the thrilling collaborative menu including ragu of rabbit braised in native herbs, kangaroo loin spiedini, and truffled apple and marsala pie.) The menu runs from Friday until Sunday, July 13. Testun's cheery restaurant manager Antonio di Senzo, meanwhile, has assembled a similarly adventurous line-up of drinks pairings that includes sake and marsala as well as selections from Testun's Italo-leaning cellar. Burnt Ends' Dave Pynt is bringing his modern barbecue cooking to Bali In addition to overseeing Singapore's World's 50 Best-lauded and Michelin-starred modern barbecue restaurant Burnt Ends, Perth-born chef Dave Pynt also has outposts of his smart-casual barbecue restaurant Meatsmith across Asia and The Ledge by Dave Pynt: a poolside barbecue eatery at the luxe Waldorf Astoria Maldives Ithaafushi. It's the latter that he'll be bringing to Bali when he once again teams up with the legendary, New York-born hotel brand when it opens the Waldorf Astoria Bali. Scheduled to open in 2027 in Nusa Dua, the property's 71 villas and 68 guest suits will feature panoramic views of the Indian Ocean plus dibs on barbecue cooking from one of the world's hottest open-fire talents. 'We're really excited to bring our style of barbecue to the incredible cliffs of Nusa Dua,' says Pynt. 'There's so much to explore in the local produce and flavours. And when you add the magic of cooking over wood fire, it becomes something special.'
The Age
17-06-2025
- Entertainment
- The Age
The Weekly Special: Subi cantina opens; truffle season returns; winter escapes to Rotto
The Weekly Special Eating out What's on Welcome to the first edition of The Weekly Special: a weekly column filled with news from Western Australia's fast-moving food scene. Some weeks, you'll find details of chef movements and get the low-down on dishes that need to be on your radar. Other weeks, there might be information about a recent opening or expansion that's turned my head or – sadly – news of beloved venues saying goodbye. Events will, naturally, feature prominently. In short, I hope The Weekly Special helps you maximise the return on your eating dime and time. And that the column's, snack, easily digestible format reveals aspects of the dining scene different to what you might get via my weekly reviews and news stories. Thanks for tuning in. A Special Delivery for Big Don's Smoked Meats Just in case you needed further reason to run the weekly Big Don's Smoked Meats ticket drop gauntlet, this Saturday's menu sees the maverick Bayswater barbecue pop-up host the crew from Special Delivery, Anisha Halik and Jacob D'Vauz's twice-weekly kitchen takeover at the Doubleview Bowling Club. In addition to the usual world-class beef brisket and all the trimmings from the home team, the visitors will bring southern Asian-influenced hits including Milo chocolate crackle crispies and a collaborative sausage between both operations inspired by Hainanese chicken rice and the dish's garlicky, schmaltzy deliciousness. Reimagining one of Perth's favourite Italian dishes With the opening of Lulu La Delizia's eagerly anticipated cantina earlier this month, Lulu's loyal fans now have somewhere nearby for a pre- or post-dinner drink as well as an ideal no-reservations dinner option for when those pasta cravings hit. This expansion has also introduced ciabatta sandwiches to Lulu's weekday offering. Among these lunchtime treats is a new roll starring chef-patron Joel Valvasori-Pereza's legendary meatballs. Is an Il Granino ciabatta a better vehicle for our man's crumbly pork polpette than their traditional buttery polenta? There's only one way to find out. The meatball ciabatta launches this week. Rekindling a connection with the land 'That's a big call.' So said a close friend when I told him that I thought, and wrote, that Forrestdale's Cubby Cafe was one of the state's most important food stories. While serving brunch hits cooked with ingredients grown onsite is a key part of the cafe's appeal, the Erceg family – the owners of Cubby Cafe and the larger 11 Acre Farm that it resides on – have big plans for the property's food offering. On Saturday night, eaters got a glimpse of some of those plans when guest chefs Kenny McHardy (Shirley's) and Valerio Fantinelli (Flour & Fire) joined cafe chef Fendi Bong for Kindle: a spirited evening where the trio used transformed estate produce into comforting wintery joys including focaccia studded with pork sausage, slow-cooked pumpkin wrapped in nori, and beef cheeks braised in beer jelly. Stalk the cafe's social media channels to find out about additional dinners and classes. The return of black truffle season Harvesting of black truffles has started in WA's Southern Forests region with these luxe underground tubers starting to appear on Perth menus. (It's always a concern, however, when I notice menus including options for guests to add truffle to any dish they like: not every dish benefits from or needs the earthy lift that black truffles, when used well, can bring to the table.) Truffle season also means truffle dinners, such as Truffle Alchemy (June 24-28): a collaboration and high-end dinner series between Olio's Fine Foods and experienced chef Jed Gerrard, culinary director of Wills Domain and The White Horse in Sydney. Expect high-end ingredients given Asian and classic French treatments (sauce Périgueux!) plus the chance to sip fancy wines. Sunsets, the in-house restaurant at The Lodge Wadjemup, is also getting in on the action and holding Truffles East & West on Saturday July 26: a truffle lunch as part of its winter wine series. The event sees Guy Jeffreys (formerly of Millbrook) team up with Sunsets chef Matt Powell to showcase truffles as well as wines from the Fogarty Wine Group, owners of the lodge. Winter getaways to Rottnest On the topic of Rotto, The Lodge Wadjemup has completed the development of 46 new poolhouse rooms and a guest pool, the final stage of the property's accommodation makeover. The rooms are available in different configurations including family-friendly layouts with views of either the pool or the rest of the island. Stays start from $435 per night including breakfast. Rethinking modern African cooking Following a successful event in April, Zimbabwean-born chef Dwayne Alexander of Northbridge's modern African dining Peasant's Paradice welcomes back South African artist Calvin Thoo and former Kaya Radio host Shoshi Montsitsi for the third instalment of Follicle over the last weekend of June. As the name suggests, Follicle looks at African hair culture and will again weave together art and food to celebrate the diversity of the African diaspora. This month's series includes a lunch seating (Sunday June 29) or a dinner (Saturday June 28). Tickets are $90 and available online.
Sydney Morning Herald
17-06-2025
- Entertainment
- Sydney Morning Herald
The Weekly Special: Subi cantina opens; truffle season returns; winter escapes to Rotto
The Weekly Special Eating out What's on Welcome to the first edition of The Weekly Special: a weekly column filled with news from Western Australia's fast-moving food scene. Some weeks, you'll find details of chef movements and get the low-down on dishes that need to be on your radar. Other weeks, there might be information about a recent opening or expansion that's turned my head or – sadly – news of beloved venues saying goodbye. Events will, naturally, feature prominently. In short, I hope The Weekly Special helps you maximise the return on your eating dime and time. And that the column's, snack, easily digestible format reveals aspects of the dining scene different to what you might get via my weekly reviews and news stories. Thanks for tuning in. A Special Delivery for Big Don's Smoked Meats Just in case you needed further reason to run the weekly Big Don's Smoked Meats ticket drop gauntlet, this Saturday's menu sees the maverick Bayswater barbecue pop-up host the crew from Special Delivery, Anisha Halik and Jacob D'Vauz's twice-weekly kitchen takeover at the Doubleview Bowling Club. In addition to the usual world-class beef brisket and all the trimmings from the home team, the visitors will bring southern Asian-influenced hits including Milo chocolate crackle crispies and a collaborative sausage between both operations inspired by Hainanese chicken rice and the dish's garlicky, schmaltzy deliciousness. Reimagining one of Perth's favourite Italian dishes With the opening of Lulu La Delizia's eagerly anticipated cantina earlier this month, Lulu's loyal fans now have somewhere nearby for a pre- or post-dinner drink as well as an ideal no-reservations dinner option for when those pasta cravings hit. This expansion has also introduced ciabatta sandwiches to Lulu's weekday offering. Among these lunchtime treats is a new roll starring chef-patron Joel Valvasori-Pereza's legendary meatballs. Is an Il Granino ciabatta a better vehicle for our man's crumbly pork polpette than their traditional buttery polenta? There's only one way to find out. The meatball ciabatta launches this week. Rekindling a connection with the land 'That's a big call.' So said a close friend when I told him that I thought, and wrote, that Forrestdale's Cubby Cafe was one of the state's most important food stories. While serving brunch hits cooked with ingredients grown onsite is a key part of the cafe's appeal, the Erceg family – the owners of Cubby Cafe and the larger 11 Acre Farm that it resides on – have big plans for the property's food offering. On Saturday night, eaters got a glimpse of some of those plans when guest chefs Kenny McHardy (Shirley's) and Valerio Fantinelli (Flour & Fire) joined cafe chef Fendi Bong for Kindle: a spirited evening where the trio used transformed estate produce into comforting wintery joys including focaccia studded with pork sausage, slow-cooked pumpkin wrapped in nori, and beef cheeks braised in beer jelly. Stalk the cafe's social media channels to find out about additional dinners and classes. The return of black truffle season Harvesting of black truffles has started in WA's Southern Forests region with these luxe underground tubers starting to appear on Perth menus. (It's always a concern, however, when I notice menus including options for guests to add truffle to any dish they like: not every dish benefits from or needs the earthy lift that black truffles, when used well, can bring to the table.) Truffle season also means truffle dinners, such as Truffle Alchemy (June 24-28): a collaboration and high-end dinner series between Olio's Fine Foods and experienced chef Jed Gerrard, culinary director of Wills Domain and The White Horse in Sydney. Expect high-end ingredients given Asian and classic French treatments (sauce Périgueux!) plus the chance to sip fancy wines. Sunsets, the in-house restaurant at The Lodge Wadjemup, is also getting in on the action and holding Truffles East & West on Saturday July 26: a truffle lunch as part of its winter wine series. The event sees Guy Jeffreys (formerly of Millbrook) team up with Sunsets chef Matt Powell to showcase truffles as well as wines from the Fogarty Wine Group, owners of the lodge. Winter getaways to Rottnest On the topic of Rotto, The Lodge Wadjemup has completed the development of 46 new poolhouse rooms and a guest pool, the final stage of the property's accommodation makeover. The rooms are available in different configurations including family-friendly layouts with views of either the pool or the rest of the island. Stays start from $435 per night including breakfast. Rethinking modern African cooking Following a successful event in April, Zimbabwean-born chef Dwayne Alexander of Northbridge's modern African dining Peasant's Paradice welcomes back South African artist Calvin Thoo and former Kaya Radio host Shoshi Montsitsi for the third instalment of Follicle over the last weekend of June. As the name suggests, Follicle looks at African hair culture and will again weave together art and food to celebrate the diversity of the African diaspora. This month's series includes a lunch seating (Sunday June 29) or a dinner (Saturday June 28). Tickets are $90 and available online.
USA Today
05-02-2025
- Entertainment
- USA Today
Super Bowl commercials 2025: Anheuser-Busch goes all in with Budweiser, Stella and more
Super Bowl commercials 2025: Anheuser-Busch goes all in with Budweiser, Stella and more Show Caption Hide Caption Catherine O'Hara, Willem Dafoe dish on pickleball, new Super Bowl ad Catherine O'Hara and Willem Dafoe chat with USA TODAY's Ralphie Aversa on the set of their new Super Bowl commercial with Michelob Ultra. Anheuser-Busch is set to flood the zone on Super Bowl Sunday. A big game staple for almost all of the past 50 years, the beverage giant will be impossible to miss from kickoff to the final gun of Super Bowl 59, with a whopping 3 ½ minutes of ad time touching four of their biggest brands. Their big buy – the rate for 30 seconds on Fox's broadcast was up to about $8 million – makes them the No. 1 alcohol advertiser on the game, this just four years after its legacy label, Budweiser, sat out the game altogether. AD METER: Vote on the best 2025 Super Bowl commercials Not so in 2025, where equine staples and stars of stage, screen and sport indicate Anheuser-Busch is adopting a most aggressive stance. 'This is a privilege that our company and brands get associated with this massive moment in culture,' says Kyle Norrington, Anheuser-Busch's chief commercial officer. 'It means a lot, not only to our marketing team but to the 65,000 people in our Anheuser-Busch system that make this the moment it deserves to be in culture in America. We don't take that privilege lightly.' Clydesdales: Back to the basics The last add to the Super Bowl lineup was its most iconic: Anheuser-Busch elevated Budweiser from a regional to a national spot after getting positive internal feedback on its spot starring yet another Clydesdale. This time, 'Special Delivery' highlights a Clydesdale foal who shows his keeper that he's ready for a chance to join the pack. It is, Norrington says, the 47th Super Bowl ad featuring a Clydesdale. 'We hear from our fans that Super Bowl is just not the same without the iconic Clydesdales,' says Norrington. '(Special Delivery) reinforces that we've been delivering since 1876 and will continue for decades to come.' Beyond the Clydesdales, Peyton Manning is proving to be something of a horse for Anheuser-Busch, himself. The longtime Bud Light ambassador completes a troika with comedian Shane Gillis and pop star Post Malone after the latter two teased their Super appearance in an ad during the conference championship games. They comprise the Big Men on the Cul-de-Sac, charged with enlivening tract-home afternoons with some macrobrew and barbecue. Manning and Post Malone are reunited for a second consecutive year. Stella Artois enlists Matt Damon, David Beckham Meanwhile, the fast-growing Michelob Ultra label takes its active-lifestyle mien to a higher level, with septuagenarian performers Catherine O'Hara and Willem Dafoe posing as pickleball hustlers, the better to cop Ultras off unsuspecting athletes such as Sabrina Ionescu, shot put gold medalist Ryan Crouser and NFL Hall of Famer Randy Moss. Moss will appear on the Super Sunday screen two months after surgery to remove a cancerous mass from his bile duct. 'We'll respect Randy's privacy at this moment,' says Norrington. 'He's been an amazing partner, a Hall of Famer and is very excited about this ad coming to life, as are we.' Another athlete who seized prominence in the late '90s, soccer star David Beckham, teams with Matt Damon to round out Anheuser-Busch's brand attack. Their Stella Artois spot, 'David and Dave,' pits the pair as long-lost brothers reunited around beer. It won't be the last we'll see of the duo, as Carrington notes the Super Bowl spot kicks off 'a fully-integrated campaign from now until the end of the year.' AD METER 2025: Vote on best commercials The USA TODAY app gets you to the heart of the news — fast. Download for award-winning coverage, crosswords, audio storytelling, the eNewspaper and more.
