From boozy hot cross buns, to beers filled with chocolate, where to get the best boozy Easter treats in Sydney
Sydney gets into the spirit of Easter by adding spirits to their easter treats.
Confidential
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Easter is being given a boozy twist.
Venues and brands across Sydney are getting into the spirit of Easter, by adding in some spirits to classic treats.
The insta-favourite The Grounds have added some whisky to their hot cross buns to serve up a scotch cross bun.
Served at both their Alexandria and CBD venues, the scotch cross buns are infused with Benriach whisky. For those wanting to dine in, the scotch cross buns will be served in a pudding which is covered in a brown butter whisky caramel sauce and macadamia ice cream alongside a whisky treacle cocktail.
Or for those wanting to take home the boozy treat, they are available for $10 in packs of six.
Such is the demand that The Grounds have sold out everyday.
“Aussies are always on the hunt for the latest food and beverage trends, they want to add something new and unique to classic favourites,” says Paul McGrath, Executive Head Chef at The Grounds.
“ The layers of luscious orchard fruit and smokeyness in the whisky creates a richness and complexity which pairs nicely with the spiced and subtly sweet flavours of a hot cross bun. It really does bring together familiarity and newness while delivering on a delicious comfort treat”.
On the other end of the boozy spectrum, Katoomba brewery Mountain Culture is adding some chocolate to their Beer.
The brewery, which for the second year in a row topped the influential GABS Hottest 100 craft beer poll, has released a Easter egg beer with Easter eggs.
In The Hunt is the first of their imperial stouts of 2024. In the past they’ve brewed beers which include marshmallows, maple syrup, toasted coconut and croissants.
Aldi is also getting in on the action. They’ve released their limited edition hot cross bun liqueur. The Easter-inspired gin costs $24.99 and is available until sold out.
Chef swap: Matt Moran, Shell House hustle for top position by poaching talent
Celebrity chef Matt Moran is making a bold move into Canberra’s food scene and he’s bringing with him a top chef.
The Daily Telegraph can reveal that Nicholas Mathieson, The Head Chef at Misc Parramatta, has been brought on to head up the kitchen at Compa, Moran’s new Italian steakhouse.
Mathieson has an impressive resume and has worked at one of Sydney’s finest steakhouse Bistecca before becoming head chef at The Rover.
Moran, who will also be opening up his first sandwich bar, Sando, in the nation’s capital, found Mathison through recruitment on LinkedIn and was so impressed with him, he offered him the job at their first meeting.
“Nick is an incredibly talented young chef who’s worked in some of the top restaurants in Sydney including Bistecca which is one of the best steakhouses in the city. It’s always a thrill to be working closely with rising talents and we’re very excited to give Nick the space to expand into the new venue,” Moran, who has iconic venues like Aria, Chiswick and North Bondi Fish, said.
On the appointment Mathison, said he was humbled.
“I’m super excited by it all. I grew up eating at Matt’s venues and reading his books, and opportunities like this don’t come around very often, so for me to be chosen by Matt is exciting and also very humbling to be working under such an influential chef.”
Compa is set to open on April 9, with bookings open from Tuesday March 26th.
Moran adds, “I’ve been watching the Canberra hospitality scene for some time and can see it’s really thriving. There are some fantastic restaurants there and they all keep getting better and raising the bar so we’re just really excited to be a part of it. We wanted to bring something a little different to Canberra and I feel like that’s particularly true for Sando. I’ve been to every sandwich shop in Sydney and opening my own is something I’ve wanted to do for a really long time – so it’s a big deal for me. I don’t think I’ve seen many in Canberra yet, so we’re keen to be creative and bring something new to the scene.”
Meanwhile closer to home, Brett Robinson CEO of The Point Group, who pinched top chef Joel Bickford from Moran’s Aria to run Shell House, has made another chef’s steal.
Robinson has hired Cafe Paci chef Brad Guest to be the new Head Chef of the Dining Room and Terrace.
Guest was part of the opening team to launch Crown’s Oncore by Clare Smyth and also in the past has worked at Sixpenny and Sepia.
Robinson said he’d been following Guest’s culinary journey for some time.
“His career has been exemplary so far. From Sepia and Encore, the Rockpool and Six Penny, it is truly an amazing journey he has been on and we know his creativity and skill will drive Shell House to the next level. We had spent time at Cafe Paci, his most recent kitchen, and Pasi was very supportive of his move knowing that Brad was ready for more creative freedom,” Robinson said.
Guest replaces Aaron Ward who was revealed as the Bather’s Pavilion Executive Chef last year.
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