“THE BOLD & THE MUSICAL” RETURNS TO SLIDE

July 19, 2014

IMG_2667The Bold & The Musical”, the outrageous, hilarious musical of the world’s most popular TV soap is returning to Slide, the intimate cabaret venue in Oxford Street, Darlinghurst, for one night only. Thursday 14 August will see a repeat performance of the show that was the standout ofSlide’s Third Annual Cabaret Festival, held earlier this year, which I had the pleasure of attending. The successful live show was created by Aussie songwriter Bianca Moon, whose own music for the famed TV show has been nominated for a Daytime Emmy. Bianca said “We actually have their blessing to turn the TV show into a musical. Though, frankly I can’t believe no-one thought of this earlier, the material is just so, so ripe for parody!” Featuring actual dialogue from the TV series, this genre busting mash-up is an all-singing and dancing satire of life with the famous Forrester Family. Bitch fights and fisticuffs, love triangles, wedding crashing ex-fiancés, transient amnesiac husbands and wives who rise from the dead, it could only be a musical version of “The Bold and The Beautiful”! Featuring a stellar cast of award winning Australian stage and screen actors includingP.J. Lane as Ridge Forrester, Lesley Hancock as Stephanie Forrester,Debora  Krizak as Brooke Loganand Barry Quin as Eric Forrester. A must see for loyal fans of the TV show. Even if you’ve never seen an episode, you will still enjoy this version. http://www.slide.com.au Sandra Tiltman      


HARVEST @ NEW HAMPTON – FOR FOOD LOVERS

July 19, 2014

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New Hampton Bar, the latest hot spot in Bayswater Road, Kings Cross is where you’ll find HARVEST @ New Hampton, a restaurant that’s a great dining experience and well worth a visit. Giving off an air of charm and warmth, with a touch of sophistication, in a rustic setting of sandstone clad walls and exposed wooden beams, this venue is perfect for food lovers.

Citrus Cured Ocean Trout

Citrus Cured Ocean Trout

Arriving in Australia seven years ago from England,Chef Ben Palmer prides himself on his flavoursome, tasty mouth-watering dishes. Using cuts that other restaurants don’t often use means the menu can range from lambs’ brains to Duck Liver Parfait. Ben said “When you are passionate about what you do you’ll always make sure that what you create is the very best quality. I am always the last person to see the plates go out and make sure they are to my standards”.

The night we decided to try Ben’s cooking, there was a live jazz band playing in the bar beside the restaurant, which provided a lovely vibe and pleasant atmosphere. The music did not overpower the room but it enhanced our enjoyment of the evening.

Roasted Duck Breast

Roasted Duck Breast

As we perused the menu, which had an interesting and varied choice of dishes in each category, we began with a glass of Ruinart Champagne, selected from their extensive wine and cocktail list.

For entrée I chose the Potato Gnocchi, Cauliflower, Sultanas, Pine Nuts & Parmesan. The gnocchi was beautifully soft and literally melted in my mouth. I also liked the flavours of the pine nuts and parmesan, which were a perfect match for the dish.

My partner chose the Citrus Cured Ocean Trout, Pickled Fennel, Cucumber & Radish Salad. I could not take my eyes off this colourful dish and I must confess, my fork gravitated to the plate, as I had to try it. Verdict – delicious.

The mains lived up to the excellent standard of the entrées.

Palmers Island Mulloway

Palmers Island Mulloway

I had the Palmers Island Mulloway with Pea Puree, Zucchini & Buerre Blanc. When served, the portion of crispy skinned fish looked very impressive, sitting on the bed of vegetables. Cutting into the soft white flesh, I found it to be one of the most flavoursome fish I had eaten. Definitely one I would order again.

My partner chose the Roasted Duck Breast
served with Duck Sausage, Kale & Lentil Sauce. This is one of Chef Ben Palmer’s most popular dishes. After eating the beautifully cooked duck, my partner could see why it was so popular.

The only disappointment was the side order we shared of Handcut Triple Cooked Chips & Saffron Aioli. These had a greasy consistency, but would have been perfect had they been crispy.

Sandra Tiltman   Photos: John Pond