Mr Potato is officially launching its new Cooks Hill store on Saturday with free loaded spuds, music and Red Bull giveaways.
It's all happening at 108 Darby Street between noon and 3pm.
The franchisee of Mr Potato Darby Street is Tiane Hoffmann, who I am told has "lived in Newcastle for the past eight years and served in the Australian Defence Force for more than 11 years".
There are 16 Mr Potato stores across Australia, co-founder Jess Brown said, with nine more set to open by the end of the 2025 financial year.
"We've also secured franchisees in the US and are actively working towards our roll-out over there, while continuing to grow across Australia," she said in a statement.
"We are thrilled to expand our presence in Newcastle with partners like Tiane. Our success is driven by close collaboration with our franchisees, ensuring we provide the necessary guidance and support so we can grow together."
PIEDMONT WINE DINNER
Humbug Newcastle is hosting the last of its winter event series this month, and it will feature the talents of Valentina Moresco, head winemaker at Krinklewood Wines in Broke.
On Wednesday, September 18, diners will be taken on a culinary journey to Piedmont, in Northern Italy, which is considered one of the great wine regions of the world. Valentina, who is from the Piedmont region, graduated from the University of Turin with a degree in Oenology and Viticulture and has worked with wineries from the Barolo and Barbaresco regions. She completed her first vintage with Krinklewood in 2016, becoming head wine maker in 2018.
Valentina will guide diners through the complexities of Nebbiolo, exploring how the grape develops across different soil types in Roero and Langhe and ultimately transforms into the celebrated wines of Barolo and Barbaresco. She has many stories from her time living and working there.
Tickets to the five-course dinner (with nine paired wines) are $265 per person and on sale now. Pre-dinner drinks will start at 6pm.
Also, Humbug's new menu has just dropped: think mushroom dumplings with mushroom XO; Cowra lamb skewers over charcoal with tonnato and crispy saltbush; snapper with mandarin and garam; and beef crudo with crispy rice and pickled king brown mushrooms. Sounds good to me ...
SYDNEY ROYAL FINE FOOD WINNERS
The gold, silver and bronze medal tally for Hunter Region producers at this year's Sydney Royal Fine Food Show is in.
Pasta Di Porto, Anna Bay Gold: Portobello Mushroom, Roast Garlic & White Wine Ravioli in Porcini Pasta; Blue Swimmer Crab, Lemon Olive Oil & Caramelised Leek Ravioli; Roast Pumpkin & Garlic, Fresh Thyme & Goats Cheese Ravioli. Silver: Organic Free Range Egg Fettuccine; Slow Cooked Free Range Lamb Shoulder, Oregano, Roast Garlic & Lemon Ravioli; Quattro Formaggi (Four Cheeses) & Spring Onion Ravioli in Saffron Pasta.
Hungerford Meat Co (produced by Mr Charcuterie), Branxton Gold: Pork Rillettes and Duck Liver Pate. Silver: Smoked Duck Breast; Butifarra Blanca, Morteau Sausage; Chicken Liver Pate. Bronze: Bacon Free Range Australian Pork; Leg Ham Free Range Australian Pork; Smoked Chicken Breast; Butifarra Negra; Smoked Chorizo.
Adina Vineyard and Olive Grove, Lovedale Gold: Chilli Tapenade. Bronze: Lime & Coriander Olives, Smoky Garlic Olives; Citrus & Fennel Olives.
The Honey Library Pty Ltd (produced by The Honey Library and Meadery), Toronto Silver: Ginger Creamed Honey & Chilli-Infused Honey Sauce-Dressing. Bronze: Vanilla Bean Creamed Honey.
Adamstown Pudding Kitchen Silver: Vegan Traditional Christmas Pudding; Brix Spiced Rum Christmas Pudding.
Boutique Sauces, Cooks Hill Silver: Beef & Rib Sauce. Bronze: Green Peppercorn & Brandy Sauce.
Pudding Lane, Sandgate Bronze: Plant Based (Vegan) Pudding.
The championship trophy winners will be announced on September 21 at the Grape, Grain & Graze Festival in Sydney.
GREAT AUSSIE PIES
The Official Great Aussie Pie Comp was also judged at Fine Food Australia 2024 and some local(ish) pies won major awards. Forster Bakehouse won the Slow Cooked BBQ Pie category for its Carolina BBQ Brisket Pie, and the Vegetarian/Vegan Pie category for its Cauliflower Cashew Mornay Pie. Heatherbrae Pies Ourimbah won the Gluten Free category with its Curry Beef Pie.
ALL ABOUT OYSTERS
Oysters are playing a starring role at this year's New Annual festival kicking off on September 27. At Newcastle Art Gallery's Ngumpi Kinyingarra Oyster House people can learn about the vital role of oysters in our ecosystem, engage with talks and ideas about contemporary art and environmental stewardship, and celebrate all things oysters. The project runs daily throughout the festival and includes a Shuck Off event on September 28. Thermidor Oyster Bar & Brasserie at Honeysuckle will be hosting oyster shucking demonstrations and tastings at a number of events including Friday Night Sounds on September 27 and October 5.
SHORT & SWEET
Get yourself to Cooks Hill Surf Life Saving Club on Sunday from 8am where the CWA Newcastle Evening Branch will be selling homemade scones with jam and cream until sold out.
Babbingtons at Charlestown has launched Friday Night Pasta Nights, with $20 pasta deals every Friday from 5.30pm. They've also introduced a new round of spring lunch specials, Monday to Friday from noon to 2pm: $29 for one course, $39 for two, or $49 for three.
The Wilderness Chef is hosting a hands-on cooking workshop in Wallsend on Sunday, September 22.
The Lane Retreat at Bimbadgen has released a Spring Escape package priced from $330 per night when staying a minimum of two nights in a premium studio retreat. It's subject to availability and valid for stays until November 30, 2024. Details at thelaneretreat.com.au.
VOCO GOSFORD
The first new-build hotel on the Central Coast in more than 15 years - voco Gosford - is expected to open in mid-2025. It will feature 130 guest rooms and its interior will be heavily influenced by its location, with a colour palette bursting with pops of aqua blue, earthy ochres, eucalyptus greens and sunshine yellow. voco Gosford will have three dining venues including a modern Australian-style gastro-pub and a signature restaurant led by celebrity chef Dany Karam, a swim-up pool bar and the Central Coast's highest rooftop bar with stunning views over Brisbane Water.
