Blog — Page 207 of 273

Glen Matlock

Landowne Hotel

Sydney, Australia

November 16, 2017

Chances are that if you are on this website, you know who Glen Matlock is, as he is  not only known for being the bass guitarist in the original line-up and co-author of the better known ditties of the Sex Pistols, but he has left his mark on the music industry throughout his career with stints at The Rich Kids, Iggy Pop, The Damned, a reformed Faces, The Philistines, et cetera.

Ah, worn out sayings . . .

“It seems that you can take the boy out of the Sex Pistols but you cannot take the Sex Pistols out of the boy” as the tour was meant to celebrate the 40th anniversary of Sex Pistols’ one and only studio album Never Mind The Bollocks, Here’s The Sex Pistols, and Matlock’s band will be performing the Pistols’ classic hits as well as plenty of music from his own repertoire.

Legend has that Matlock was sacked by Malcolm Mc Laren and replaced by someone who could not play but looked the part, which in my formative years was at least equally as important – needless to say that the evening was testament to Matlock’s musical prowess and the fact that style does not have to culminate in wearing a padlock around your neck.

The focus of the evening was on classic Sex Pistols era crowd-pleasers with more recent offerings from his extensive oeuvre, slower songs and cover versions of classics sprinkled in along with some blues and some all-out rockers, mixed with banter, anecdotes, storytelling and other forms of interaction that he helped eliminate the barrier between himself and the audience.

Sex Pistols’ classic were presented in Matlock’s own unique style, at times inviting the audience to help revamp the chorus or doing backing vocals and creating renditions which everyone again got involved with.

An enjoyable and relaxed evening, more rock in nature than an exercise in recreating whatever is commonly perceived to be the DNA of 70s-era punk, with one of the original characters of punk rock that ticked quite a few boxes, not only in in terms of being able to bask in the presence of an original Pistols but also in terms of musicality and entertainment conveyed via the spoken word.

5 Ingredients – Quick Easy Food

by Jamie Oliver

Penguin Books

As the title suggest, the premise is by stripping down your shopping list and using merely five ingredients, arranged and put together in a creative manner to cook up a storm of enticing chow – and pronto, whether it's finished and on the table in a matter of minutes, or after a bit more involved preparation and the oven doing the heavy lifting.

In essence: A lot of flavour disproportional to the time spent resulting in affordable, healthy meals that can be created any time.

An ideal companion for busy people.

One hundred and more hurry recipes are illustrated running the gamut from meat dishes to salads and vegetarian fare.

The book is richly illustrated and comes with a detailed guide listing ingredients in a granular manner and backed up by the provision of  nutritional information.

Clear, concise and nicely put together.

Each left hand page shows you the five ingredients down the left side and has the nutritional info underneath.

The right hand page is a full colour photograph of the finished dish.

There is an appendix with nutritional notes as to how to balance your plate with Veg and Fruit - carbs - Proteins - Dairy - fats and Oils.

With fewer ingredients, Jamie is hoping to make people more aware of what is going into their food – something he is keen to do himself as he embarked on a nutrition course three years ago and is now studying for his masters.

Gault & Millau Restaurant Guide Launch

The Cannery, Rosebery

Sydney, Australia

For the uninitiated: Gault et Millau incarnated first in 1965 as a collaboration between restaurant critics, Henri Gault and Christian Millau in in 1965.

Tonight’s launch of the latest Australian edition saw chefs, sommeliers, industry folk and friends convene for the exclusive launch of the Gault & Millau Restaurant Guide 2018 and to celebrate the global influences that make up modern Aussie Cuisine, toast the year that was, and raise a glass to the best restaurants and chefs across Australia – a market Gault & Millau expanded its reach to in 2014.

Following the standards set by the original French guide, the 2018 Restaurant Guide focuses on what really matters: the food. Gault&Millau acknowledges the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining with its independent judges providing the reliable, unbiased reviewing that remains the cornerstone of the guide.

The universal scoring system allows restaurants in the guide to measure themselves against their peers around the world.

Being the only internationally recognized restaurant guide on terra australis and with over 700 restaurant reviews across Sydney, Melbourne, Brisbane, Canberra, Adelaide and Perth, the 2018 Restaurant Guide is designed for savvy diners and the ideal compass to navigate Australia’s vibrant restaurant scene.

The launch of the newest incarnation saw the following awards presented:

• Ben Shewry's Attica received Restaurant of the Year following being awarded five hats. 
• The prestigious Chef of the Year was awarded to Shaun Quade of South Melbourne’s Lûmé.
• Chris Lucas' Kisumé secured New Restaurant of the Year.
• French-born pastry chef, Pierrick Boyer (Le Petit Gâteau, Melbourne) received Pastry Chef of the Year.
• John Rivera (Amaru, Melbourne) was named one to watch as Young Talent of the Year.
• Sommelier of the Year went to Carlos Simoes Santos of Vue de Monde (Melbourne).
• Clare Wallace secured Professional of the Year as owner and manager of Brisbane brasserie, Montrache.
• Pepe Saya (NSW) won Producer of the Year for their cultured butter. 

Ecca Vandal

Oxford Art Factory

Sydney, AustraliaN

November 11, 2017

To some the South African born Ecca Vandal might appear to be a riddle, which might be due to her giving a toss about label and categories and instead confidently channelling a maelstrom of influences into a mélange of her own.

Chuzpah, catchiness, swagger and her personality form the foundation upon which her brash electro-punk / hip hop emissions complete with striking DIY attitude is based, with an immense talent to infuse each track with coherence and consistency despite a myriad of sounds that find their way into it.

Being an astute lyricist does not hurt either and help to sneak in serious messages into uplifting tunes – the medium is the message and her revolution can be danced to.

An example par excellence that toughness does not have to go at the expense of femininity and gritty down-to-earth style not at the expense of glamour.

By challenging expectations, a healthy disregard for stereotypes and being an avid advocate for diversity while making sure that the party aspect is inherent in every song, her live incarnation makes for quite an engaging, inclusive and enjoyable experience – especially when Ecca draws on more intricate vocal patterns which help to translate dynamic energy of their tracks live.

Safe to say that bigger stages await – so make sure that you get to catch Ecca Vandal in more intimate environments before the mainstream will inevitably catch on and elevate her into different scenarios.

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Photos by KAVV

Goose Island Thanksgiving Dinner

National Art School

Sydney, Australia

November 10, 2017

Let us start off with the basics for the uninitiated:

Goose Island Brewery is a brewery based in Chicago, Illinois. It started its operations in 1995 and was originally named after a nearby island.

Goose Island produces a number of beers that are available year-round, as well as some beers that are seasonal.

In November 2008, Goose Island made news when its small batch of Bourbon County Stout became available for the first time in Western states.

Fast forward to April 2017 and Goose Island descended on terra australis, hitting the Australian craft beer scene with a bang that still resonates with the connoisseurs of everything oat soda.

The first taste of Goose Island’s emissions came in the form of the Midway IPA: a sessionable 4.1% IPA – an Indian Pale Ale with hop character that could be embraced by all, not just hop aficionados.

“Midway” pays again homage to the windy city as it was inspired by the Chicago World’s Fair of 1893. At the heart of the Expo was the ‘Midway Plaisance’, a mile-long park with games and amusements for everyone. The Midway Session IPA endeavour to capture this spirit with its citrusy hop and a pleasant balancing malt character, low to moderate bitterness and a unique, bright tropical hop aroma derived primarily from Mosaic hops.

The result is very refreshing and enjoyable beer with a great hop aroma that serves as an ideal thirst quencher on a hot day.

To celebrate its first Turkey Day down under, Goose Island was holding an early Thanksgiving dinner at Sydney's National Art School:

A three-course traditional thanksgiving dinner was paired with Goose Island that were carefully matched to the epicurean offerings.

Remarkable were Goose Island’s Foudre Project, a red ale with dark tart cherry notes, caramel, faint hints at vanilla and citric acidity, as well as Madame Rose, a crimson coloured Belgian style brown ale with sour, spice and wood notes, entered a beautiful dialogue with the pumpkin pie and apples crumble that were served as desert.

Unfortunately Goose Island’s Lolita and other limited creations were not proffered on this occasion but word is that there future shenanigans are planned by the creative heads behind from Chi-Town.

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Photos by KAVV