News & Reviews
As I sat at the austere wooden table, a litre of HB Maibock in one hand, a fresh giant-pretzel in the other, watching the commotion around the bar as stein after stein was sent out to the desperate masses, I couldn’t help but question (if even for a brief second) whether I was still in […]
Sydney is experiencing a bit of a lunchtime renaissance of late. There are cheap bowls of noodles at Spice Temple, a new food hub on Clarence Street and a social-enterprise cafe at Martin Place. Read full article here: Broadsheet
GERMAN beer and crispy pork knuckle lovers rejoice — The Bavarian is coming to Tuggerah. Read full article here: Central Coast Express Advocate
Even if you don’t normally go for spicy food, push yourself on a visit to Spice Temple. Though there are plenty of tasty options for the heat-averse, the punchy dishes are where this modern Chinese restaurant really shines. Read full article here: Qantas Travel Insider.
The people have spoken and Rockpool Dining Group chief executive officer Thomas Pash has listened. A new restaurant, The Bavarian, will open at Charlestown Square next month. Read full article here: Newcastle Herald
Rockpool Bar & Grill, known for its $190 wagyu sirloin steaks, linen napkins and dress circle for corporate movers and shakers, counts US investment bank Citigroup among its best corporate clients. But even if there wasn’t a coveted mandate up for grabs, the restaurant group’s chief executive Tom Pash likes to think Citigroup’s bankers would have been […]
If you love nachos, then you’re a fan of this melting-pot cuisine. Read full article here: SBS.
The famous CBD restaurant is now serving dishes for a fraction of the usual price. Read full article here: Broadsheet
From food courts to fine-dining, regional specialities to dim sum, the array of Chinese on offer in Sydney just keeps getting better. Read full article here: Gourmet Traveller
Usher in the Chinese New Year with an auspicious nine-course banquet from Neil Perry and Spice Temple executive chef Andy Evans. Read full article here: Good Food