The latest in foodie news, events, and products – including Sage’s Mint Garden Bar reopening, and CW taste tests of the Be Inspired Vietnamese meal kit, and Yes Way Rosé.
CW taste test: Be Inspired home recipe kit
Canberra Daily tried and tasted! CW editor Julie Samaras loved preparing and devouring the utterly delicious gourmet meals from the #BeInspired Vietnamese home recipe kit (inspired by Mark Jensen of Sydney’s renowned Red Lantern restaurant). Our box of fresh ingredients (so fresh the mint and Vietnamese mint were in pots and the butter lettuce still had its roots) was delivered to the CW office on a Friday afternoon, the packaging largely eco-friendly. Preparing some exotic new dishes with loved ones was a simple pleasure multiplied when we sat down to share the flavoursome fruits of our efforts. Choose from Vietnamese, Malaysian or Greek inspired menus; pescatarian options available. The next Canberra delivery date is Friday 5 November; orders close 1 November.
To find out more, email [email protected] or visit be-inspired-food-wine-travel.com
Sage’s Mint Garden Bar reopens after lockdown
TripAdvisor’s number one Fine Dining Restaurant in Australia for 2020, Sage, is a stalwart of old Braddon, bringing both fine dining and the heritage ambiance of the Gorman House Arts Centre. That ambiance has been sorely missed during lockdown, particularly from Sage’s Mint Garden Bar. The venue has been a first choice for trendy office Christmas parties, lazy afternoon drinks, and any other special event that yearns for the vibe of escaping the city. All things that have been unimaginable for the past months, but have now returned and, naturally, so has Mint. As of now, they are taking Christmas corporate function bookings for those who want to celebrate the passing of 2021 under the lights, or welcome in the new year over award-winning food and drink. The Mint Garden ‘Feed Me’ menu, at $60 per person, features dishes such as duck liver parfait with mandarin jelly on crispbread, and barbecue lamb ribs with cashew crème and saltbush furiake. The garden’s snack menu, sure to be seen at any of the coming work functions, features Australian charcuterie with fresh regional produce served in Canberra’s own backyard. Bookings are essential.
Details at sagedining.com.au
CW taste test: Yes Way Rosé
Canberra Daily tried and tasted! Top selling wine in the US, Yes Way Rosé, has landed in Australia, now available in Dan Murphy’s stores for $21.99. Best friends Erica Blumenthal and Nikki Huganir managed to launch their brand during the midst of Covid-19. You may have come across their viral Instagram page of the same name, with over 60,000 followers. For almost a decade, the duo have shared their love online for the Taylor Swift of alcohol – light, unapologetically fem, and always welcome at brunch. Now they bring to you their own French-inspired rosé. CW Taste editor, Anja de Rozario, describes the palate as dry with notes of strawberry, paired well with a light charcuterie board. The untraditional path in which ‘Yes Way Rosé’ was born is reflected in a name that doesn’t take itself too seriously and keeps the snobs away from brunch.
For picnic season, here’s a recipe that makes this Rosé multipurpose, providing for truly Instagram-able popsicles as well as bevs. Velvety coconut milk meets bright berries for a luxurious treat for up to 10 people.
200 ml Yes Way Rosé
200 ml full fat coconut milk
1/3 cup maple syrup
2 tsp vanilla extract
2 cups mixed berries, sliced
In a large bowl, toss together half of the maple syrup and sliced berries. Set aside to macerate at room temperature for at least 1 hour.
Once the berries have softened and have released some juices, gently mash them with a fork. Set aside.
In a large measuring cup, whisk together the remaining maple syrup, coconut milk, vanilla extract, and rosé.
Divide berry mixture evenly into popsicle moulds then pour in the liquids.
Allow at least 4 hours for popsicles to be fully frozen.
Enjoy on a picnic blanket for an after-brunch treat.
