News: sausage festival, Mietta wins big and the new chef at The Pantry Manly – hospitality
A quick news series.
Mietta wins pastry opening of the year
Attica summer camp alumna Rosemary Andrews opened the doors to her first business Mietta last year in Malvern, Melbourne. And the world quickly paid attention, with the bakery winning the Patisserie Opening of the Year award from La Liste, a global guide that ranks the best restaurants, patisseries and hotels. News of Mietta spread quickly among locals, who saw long lines of customers seeking to get a slice of honey-misu, one of the many layered cakes or the iconic two-textured chocolate cake.
“Receiving this international award after only six months of opening my store is surprising and I am honored to be mentioned among those I admire in my profession,” says the chef.
“Creating Mietta has been a surreal journey so far, and I am truly honored and grateful for the support of my staff and customers. Their commitment is inspiring and it is inspiring to see my career dream evolve and move forward.
Read our interview with Andrews here.
Builders Arms hosts annual Sausage Festival
Melbourne institution The Builders Arms is gearing up to host the 11th annual Sausage Festival this Friday until June 30. The week-long event will see the culinary team serving classic sausage dishes from around the world, including London-style boudin and Alsace from Thailand.
All sausages served are produced by local butchers, including Troy Wheeler and the team at Meatsmith, with the menu available from midday each day.
Visitors can sample everything from a pile of mortadella on a milk bun to three Pacific oysters served with merguez and boudin that sits under a fried egg and gentleman’s relish.
The Pantry Manly appoints new head chef after 14 years
Manly restaurant The Pantry welcomes a new head chef for the first time in 14 years. Former Popolo culinary talent Francesco Armillis has officially joined the team, with the chef already launching a new menu filled with traditional Italian dishes.
The chef has built relationships with local producers on the northern beaches and further afield in New South Wales, sourcing fresh bread from a nearby baker and beef, lamb and chicken from farmers across the the state.
New dishes include marinated sardines with zucchini, mint and semi-dried tomatoes; Wagyu bresaola carpaccio with petite bouche, figs and aged pecorino; and lamb back strap with orange mint salsa, roasted peppers and shaved almonds.
Pantry Manly is open from breakfast to dinner seven days a week.
