Danielle Alvarez announced as Culinary Director at the Sydney Opera House
For the past 18 months, Sydney’s culinary world has been asking what would top chef Danielle Alvarez do next after leaving critically acclaimed Merivale restaurant Fred’s. Now we finally have an answer.
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For the past 18 months, Sydney’s culinary world has been asking what would top chef Danielle Alvarez do next after leaving critically acclaimed Merivale restaurant Fred’s.
Now we finally have an answer. And it’s not another restaurant!
In May 2022, after five and a half years at the helm of the Paddington restaurant, Alvarez served her last meal.
Now, she’s been announced as Culinary Director at the Sydney Opera House.
Working for the Trippas White Group, who have operated the Opera House’s internal food and beverage event since 2018, Alvarez will be responsible for bringing her farm to plate style cooking to functions hosted in the building’s Yallamundi Rooms, the Utzon Room, and Northern Foyers, including weddings, intimate cocktail events, corporate networking and gala dinners.
Alvarez now joins the likes of chefs like Guillaume Brahimi, Peter Gilmore, Mark Olive and Karen Martini who have all worked at The Opera House.
Alvarez said the appointment was never part of the plan when she left Merivale.
“I had zero plans leaving Fred’s. All I knew was I writing my second cookbook and needed time to work on it. But I didn’t have goals in mind leaving a restaurant that was a lot of ways my dream restaurant. There was a sense of like, where do we go from here?” she said.
The American born, Sydney based chef said that in the day to day running of Fred’s, being so consumed with the details of the restaurant, she had lost site of the reason she cooks. However the time away has re-energised her for the task at hand.
“I’m so thrilled and honoured and it feel huge. When the idea came up it was big and scary. But I felt like I had to do it,” she said.
“Feels a little problematic, because I don’t see myself in likes of Peter Gilmore, or Guillaume or Karen Martini. But I feel up to the task and I just want to make beautiful food.”
Alvarez is kicking off her appointment with a special event – the launch of her second cookbook, Recipes for a Lifetime of Beautiful Cooking.”
Tickets to the event are on sale now.
NSW’s best flat white revealed
Surry Hills cafe Single O is home to the best flat white in NSW. So what’s so good about it?
They don’t make a traditional milk coffee.
The Reservoir St cafe, which in 2019 installed a world-first, self-serve batch brew counter, took out the award for Best Flat White in Wotif’s annual Uniquely Australian Awards, an annual guide to local gems as voted by the public.
Retail Manager Lucas Sullivan explains that while their flat white was crowned the winner, all their milk coffees are made the same, despite having different names.
“We texture the milk the same for every milk based coffee,” he said. The only difference with the cappuccino is that chocolate is added to the top.
“It doesn’t fit traditional definition of a flat white from Italy. It’s a latte with a little bit of foam.”
However Sullivan jokes that the reason flat whites are so popular is because “ordering a latte sounds too pretentious!”
The cafe makes on average 273 flat whites/lattes a day, which make up more than half their overall coffee orders.
Sullivan said the secret to a good flat white is a large part due to the milk itself. “Milk is it’s own ingredient so we do years of research on what the right pairing is. It makes a massive difference,” he said, adding for a flat white he recommends full cream or oat milk as an alternative.
While over 10 000 people voted in the Awards, the cafe has loyal customers in some of Sydney’s biggest food names from Kylie Kwong to Matt Moran.
The backstreet cafe was created in 2003 and was the company’s first in Australia. They’ve since launched sites at Carriageworks in Eveleigh, and most recently in Brisbane. They’ve also got a cafe in Japan.
In other categories, South Dowling Sandwiches in Darlinghurst was a crowned the national winner in the Best Sanga category, while Modus Brewing Mereweather was awarded the Best Brewery.
WHAT’S COOKING WITH ZACHARY TRAN
Zachary Tan is the Executive Chef at The Devon Group which has venues like Bistro Nido, Dopa Donburi and Milkbar. But perhaps their most famous venue is the renowned Devon Café, which has been a cult Sydney fav for over a decade and recently launched a brand new menu with focus on the Australian sea urchin season.
Best Coffee Spot
Berkelo Terrey Hills after a hike or a cycle at the nearby national park. Might as well get a banana bread with almond butter while you there.
Best place to take families or groups
Spice World Hot Pot in Haymarket. Book the private room if you want more privacy, like we did for our last company dinner.
Where I go when I’m feeling fancy
Oncore by Clare Smyth at Crown Sydney. The views, the food and the service is at the top.
Dish I can’t stop thinking about
Tortilla in a small Mum and Pops place in Spain.
Favourite cheap and cheerful find
Komaru on Military Rd in Neutral Bay. It’s my Go to sushi spot at a cheerful price. I can’t find anything at that quality that even comes near to the price point. It’s run by a humble Japanese family from Osaka.
The restaurant I just keep going back to
Mr Wong. Quality, service, wine list, consistently great. Dietaries covered.
The best place to take visitors to Sydney.
Mr Wong. It’s an easy choice.
WHERE SYDNEY’S CELEBS WERE SPOTTED EATING
Actor Dacre Montgomery stopping by Misc in Parramatta Park.
Actor Erika Heynatz having lunch at Hotel Centennial in Paddington.
Former Rooster Anthony Minichiello checking out the rooftop at the newly opened Jacksons on George.
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