Melbourne chef Scott Pickett behind new restaurants, bars at The Continental Sorrento
Melbourne chef Scott Pickett’s biggest project to date will be a swathe of new eateries and bars at this luxe Euro-style resort and hotel on the Mornington Peninsula.
Food
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If opening two restaurants during a global pandemic wasn’t enough of a challenge for Scott Pickett, this year the Melbourne chef is tackling one of his biggest projects yet.
Sorrento’s heritage Hotel Continental will reopen as a luxe Euro-style resort this summer, with 12 new eateries, including a seafood fine diner, casual restaurant and poolside and rooftop bars.
Pickett, with Melbourne publican Craig Shearer, will run the food offering at The Continental Sorrento — a multimillion-dollar precinct by consortium Victor Smorgon Group, Kanat Group and Trenerry Property.
The site will also be home to the Mornington Peninsula’s new five-star InterContinental Resort Hotel.
It’s where Pickett will open his seventh restaurant, Audrey’s, a 120-seater seafood fine diner
named after his grandmother.
“She was a big influence and ignited my passion for food,” he said.
“I wanted this to be a wonderful homage to Audrey and capture old-world elegance in a
simple setting.”
Pickett and Shearer will also lead the offering at all-day eatery The Conservatory, streetside public bar The Conti, hotel bar Coppin’s Lounge and snacks at the poolside and rooftop bars.
“I’ve always wanted to do something regionally,” Pickett said.
“It’s a world-class development and will bring back to life an iconic site.”
The Continental Sorrento and Audrey’s are set to open this summer.
SPICE GIRL
Essendon entrepreneur Jordyn Evans wants to spice up our home cooking game.
Evans, 29, launched “no nasties” spice business Mingle in 2016 as a healthy alternative to salt-laden supermarket seasonings.
Next month Mingle will be sold in Woolworths supermarkets nationally.
“It has been a long time in the making,” Evans said. “I remember pitching to the major retailers three years ago. I didn’t give up.”
Mingle was born out of Evans’ passion to make home cooking healthier, after realising how much salt and sugar was in supermarket spices.
“Everything in my pantry had added sugar, refined vegetable oils, salt and cheap fillers to bulk up the seasonings to save costs,” she said.
“When I tried to find a better alternative, there wasn’t one.”
At 25, Evans sold her car and moved home to raise the capital for Mingle.
She started making her own spices in her home kitchen, which raised concern among neighbours.
“They thought I was making drugs. I had the mask on while blending spices, Breaking Bad-style,” Evans said.
Five years on, Mingle employs a team of four and has expanded its range to 20 spices and three new sauces, including tomato, barbecue and sweet chilli.
Mingle is available in major supermarkets, independent retailers and health stores.
MIDDLE EASTERN TREAT
After Covid shuttered his beloved Middle Eastern eatery Bar Saracen, chef Tom Sarafian turned his attention to a new project.
Sarafian’s famous hummus, which he’s been perfecting for years, is now the first product in his new grocery line Sarafian Melbourne.
Sarafian makes each 300g jar by hand in West Footscray, finished with his trademark paprika fork marks, from Victorian and Lebanon ingredients.
“For so many years it was my dream to sell my hummus, but working as a chef, I never really had the time to make it happen,” he said.
“After Bar Saracen closed in January this year, I thought it was time to make this a reality.”
Sarafian Hummus is on sale from this Friday at Baker Bleu, Meatsmith, Morning Market and All Are Welcome (Northcote).
PORKY PAVS
Bacon is beaut in a burger or at brekky but porky pavlovas are a hard sell for some.
Dessert guru Nerida McPherson, behind Alphington’s Pav Queen, has turned out a pavlova showered in bacon brittle for National Bacon Day on September 4, in partnership with Australian Pork.
The limited edition pav teams sweet grilled peaches, tangy lemon curd and the salty savouriness of pecan, bacon and maple syrup toffee brittle.
Pavs cost $18-$55, for pick-up or delivery.
FREE FOOD AND WINE
Great, I have your attention. Carlton Greek restaurant Epocha is hosting a free virtual wine-tasting this weekend in lieu of its planned in-person event.
Restaurateur Angie Giannakodakis will share 22 of the best Greek wines over three one-hour Zoom sessions.
Guests will be sent six wine samples and a meal pack of an entree, main and small dessert.
The event, held in partnership with Greek tourism body Xinomavro-Naoussa, will run Friday to Sunday.
The only catch? You must live within 5km of Epocha. Tickets are limited and can be claimed via EventBrite.
GETTING CRAFTY
Local gin and whisky distilleries continue to keep us refreshed at home.
Starward Whisky’s new release UNEXPEATED ages Australian single malt whisky in red wine barrels and finishes them in peated barrels from Scotland ($149 a bottle).
The Yarra Valley’s Four Pillars and Yarra Yering have released a limited edition Bloody Underhill Shiraz Gin ($175), hot off the heels of the winery’s Halliday Wine Companion awards success.
It’s selling out quick, with limited availability at Four Pillars Healesville and at selected Dan Murphy’s stores from September.
Mordialloc brewery Wolf of the Willows and Tasmania’s Lark Distillery have each released a new drink through their barrel exchange project – a rich 2021 Lark Barrel Aged Imperial Johnny Smoke Porter ($19 for 440ml) and Lark’s Wolf Reserve IV ($79.99 for 100ml).
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