Friday, 2 September 2011

father's day 2011

No, not 'dude food', we're talking about 'dad food' this week. With Father's Day looming (this Sunday), it's time to talk food-related tactics. Whether it's a butchery class or a classic Sunday roast, we've got you covered.

Meat Magic 

That palace of all things carnivorous, Victor Churchill is not just an awesome butcher and purveyor of brilliant smallgoods, but a classroom as well. Catering to anyone who's interested in how to butcher, cure, cook and carve, there's a series of classes perfect for dads of all abilities - even those whose idea of a perfectly cooked steak includes a layer of charcoal.

Upcoming classes include sausage making, butchery, as well as how to do your finished product justice with the flames, click here to check it out and book.

Victor Churchill
132 Queen Street
Woollahra NSW 2025
(02) 9328 0402

Pub Grub

I realise I'm making massive sweeping generalisations about what dads like, but I reckon beer probably hits the nail on the head for most. For dads who don't cook, but like a good pub meal and a beer, The Lord Nelson Brewery Hotel will probably fit the bill nicely. Sydney’s oldest licensed hotel, The Lord Nelson can be found in The Rocks and is Australia's oldest pub brewery. Featuring cracking pub food, including dishes like braised milk fed South Australian suffolk lamb shoulder with smashed minted peas garlic mash, to herb-rubbed spatchcock with braised leeks and spinach, it's tasty, hearty food that makes for a great Sunday lunch. Leave time to check out the brewery and taste a few best selling ales, to boot.

The Lord Nelson Brewery Hotel
19 Kent St, The Rocks
9251 4044

Talk and Taste

It may be a little while off yet, but if your dad fancies himself a bit of a whisky buff (or wants to be), the Crave Festival is a great place to start. During the month-long food festival, taste makers, McIntosh & Bowman are conducting a whisky and cheese tasting workshop. Yep. Whisky. And cheese. Together. Dad will be guided through an impressive list of single malts, ranging from 10 to 21 years, paired with 10 brilliant international and local artisan cheese. Hosted by Alexx Stuart, booze-guru, and Claudia Bowman, respected cheesemonger, you'll not only learn about what makes a great whisky and cheese paring, but the history and stories behind some of the world's best whisky houses.

When: October 13, 7-8.30pm

Cost: $99

Beverages included: An impressive and independent selection of single malts ranging from 10 to 21 years maturation

Click here to read more and to book.

More about other man-friendly booze and food workshops and experiences here.


And if all that's a bit too much, pick up a BBQ pack from Urbanfoodmarket in Marrickville, suppliers of meat to some of the best restaurants in Sydney. They're open to the public on Saturdays, so jump in!