Annabelle Cloros

1 week ago | hospitalitymagazine.com.au | Annabelle Cloros

Thirst quenchers, slow sippers, and all things beverage related. An unexpected croiss-overNot one for sticking with convention, the team at Four Pillars has debuted a collaborative gin with none other than Lune. Clarified butter has been distilled with almonds, wattle seed, nutmeg, juniper, organic oranges, nuts, and other botanicals, resulting in a gin that’s best suited for espresso martinis or a classic G&T.

2 weeks ago | hospitalitymagazine.com.au | Annabelle Cloros

Bream Creek in Tasmania has a population of just over 100 residents. The rural town held the Bream Creek Show since 1886 which sees many events take place, including the coveted Giant Pumpkin competition. It’s also the location of Oirthir, a Scottish–French fine diner that has replaced Van Bone. Timothy Hardy and Laura Ducken opened Van Bone in 2021 to much acclaim.

3 weeks ago | hospitalitymagazine.com.au | Annabelle Cloros

Running the kitchen at The Summertown Aristologist in the Adelaide Hills last year was full of highlights, especially working with vegetables. We would pick the produce ourselves and plan the menu right there between the rows of beautiful fruit and vegetables. That experience was special… digging Māori potatoes straight from the ground, milling painted mountain corn, making passata with a glut of tomatoes. But if I had to pick one dish, [it would be] the roadside wild apple tart with kefir cream.

3 weeks ago | hospitalitymagazine.com.au | Annabelle Cloros

Bar Tartine San Francisco and Relae Copehagen alumni Caitlin Koether has been snapped up to take The Mulberry Group’s Molli and Little Molli in a different direction after one year of operation. The Abbortsford venues joined Melbourne’s dining landscape in April last year, with Aleksis Kalnins from sibling restaurant Hazel putting together the culinary programs for both venues. However, the group has decided to hit refresh on the menu and the fit-out and usher in a more laidback experience.

3 weeks ago | hospitalitymagazine.com.au | Annabelle Cloros

Sydney hospitality group Etymon has announced two changes to North Sydney restaurants Genzo and Soluna, which both opened last year. Korean-born Chi Ung Kim has joined Genzo as the Japanese eatery’s new head chef after time working at Sake and Cho Cho San in Sydney as well as at overseas eateries. The chef is a familiar face to Etymon CEO Adam Petta, who previously worked with the chef, who has experience cooking both Japanese and Korean cuisine, for more than 10 years.