February 5, 2014
Organisers of charity fun runs keep coming up with new and novel ideas to attract runners for their events. The latest is the “Cupid’s Undie Run” where runners worldwide swap their running pants for undies in a Valentine’s Day run for charity.
On Sunday 9 February, Sydneysiders clad in nothing but their best pair of undies and cupid-inspired outfits, will paint the town red for Cupid’s Undie Run. Starting at noon with a pre-race party at Bungalow 8, the world’s largest organised underwear run raises funds for the Children’s Tumour Foundation. The brief 1.5km run will take place along Barangaroo at 2pm, followed by festivities and prizes.
Participants are known for their creative costumes, inspired by all things Valentine’s Day and the event’s motto “I’m With Cupid”. Organiser Lee Mackie said “Guys will shave hearts into their chests, girls will wear wings and tutus – it’s a fun time from beginning to end”.
Funds raised will help CTF in Australia and the US fund research and provide vital support services for the millions living with Neurofibromatosis, a genetic condition currently with no cure, that causes tumours to grow on nerves throughout the body, causing debilitating, life-limiting side effects.
Registration starts at $30 and includes a race day t-shirt. Participants can earn custom Cupid’s undies and VIP Open Bar status by fundraising. Event and registration details on http://www.cupidsundierun.com.au.
February 5, 2014
Park Hyatt Sydney, one of the city’s best hotels, has appointed French born Franck Detrait as their new Executive Chef.
Previously Executive Chef at Hyatt Paris Madeleine, Franck’s debut with Hyatt began at Pur’, Park Hyatt Paris-Vendôme’s one-star Michelin restaurant, where he worked closely with the highly acclaimed Jean-Francois Rouquette. Franck then became Park Hyatt Dubai’s Executive Sous Chef where he was recognised as ‘Chef of the Year’ by What’s On Magazine.
For Park Hyatt Sydney’s signature restaurant “The Dining Room”, Franck has created an innovative new menu of contemporary cuisine. The menu showcases distinct Australian flavours, cooked with French techniques that combines the allure of French culture with the fresh, honest flavours of Australian farm ingredients and artisan produce. It is his passion to discover Australia’s native produce and his desire to turn them into culinary wonders, that that brought Franck to Sydney.
“The Dining Room” with its magnificent harbourside location and views of the Opera House and Harbour Bridge, is the perfect setting for a romantic dinner on Valentine’s Day. http://www.diningroom.com.au.
February 5, 2014
Japanese food enthusiasts will be pleased to learn of a new addition to the restaurant scene in Double Bay, with the recent opening of Niji Restaurant & Bar at 21 Bay Street, headed up by some of Sydney’s best known Japanese and Sushi chefs.
From the moment one enters the restaurant, passing the wood lined feature walls and arched ceiling, to the large sushi bar at the rear, there is an atmosphere of style and charm.
The bar offers a large range of spirits and beer as well as the traditional sake, but the selection of their signature cocktails that I tried at the launch event were exceptional, well worth visiting the restaurant just to enjoy a cocktail or two.
Niji Restaurant’s name is synonymous with quality and their handcrafted culinary dishes blend a contemporary Japanese menu infused with traditional Japanese Izakaya dishes and Western ingredients to produce a modern taste.
Lunch is available from noon-3pm and dinner 6pm-10pm while the bar runs from noon-10pm.
The Double Bay addition to the Niji brand is an elegant and sophisticated modern restaurant and bar, set over two levels, quite different to their more casual Niji Sushi Bar in Kingsford
Sandra Tiltman Photos: John Pond