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Hilton Brisbane Partners with Brisbane Times Good Food Month

June 27, 2017 Hotel News No Comments Email Email

Hilton Brisbane will celebrate Brisbane Times Good Food Month at the city’s extremely popular Night Noodle Markets and at the hotel’s restaurant Vintaged Bar + Grill. Hilton Brisbane’s involvement in Brisbane Times Good Food Month is in conjunction with the hotel group’s partnership with Fairfax Events Good Food Month nationally.http://www.banyantree.com/en/ap-thailand-phuket-spa-sanctuary

Chris Partridge, general manager, Hilton Brisbane, said, “Our partnership with Brisbane Times Good Food Month gives us the opportunity to offer Brisbane a sneak peak of the exciting, quality food experience our hotel is known for.”

Running from 19 to 30 July at the Cultural Forecourt at South Bank, Vintaged Bar + Grill will have a stand at the Night Noodle Markets, selling its take on Asian hawker style food. The three dishes that will be on offer during the Night Noodle Markets were voted on by six local food influencers who were asked to score a number of potential dishes based on a set of criteria which included their willingness to wait in queue for the dish, their willingness to Instagram the dish, the likeliness of them going back for seconds, etc. From there, the scores were tallied and the three dishes were chosen.

“Our Executive Chef Matthew Wood and the team have worked hard on creating a fun and delicious menu for the Night Noodle Markets. It is exciting to know that we’re putting ourselves out there with some of the city’s best Asian restaurants and offering something that is unique to Vintaged Bar + Grill. Our ‘Meet the Makers’ dinner will also be a great opportunity for diners to taste some of the best produce and product from across the country and to hear insights from those who are at the forefront of creating and supplying it.” Partridge added.

Visitors to the Night Noodle Markets can look forward to a delicious spread including roast pumpkin noodles, served with makgalbijjim beef, mushrooms, green olives and pepitas ($15), buckwheat noodles, served with fried broccoli, garlic, chilli flakes and katsuobushi furikake ($13) as well as egg noodles, served with hong shao rou pork, egg, kampot pepper and chickpea miso ($15).

Vintaged Bar + Grill will also play host to three of Australia’s most esteemed producers for an intimate ‘Meet the Makers’ dinner on 12 July 2017. Executive Chef Matthew Wood will be utilising products from all three makers to create a seasonal three-course menu that is reflective of their exceptional produce.

In pulling together the event, Matthew reached out to three of his best suppliers to not only supply ingredients for the dinner, but to also discuss their roles in the industry and share insights into various trends in food and farming with guests. Guests will have the opportunity to engage with them and ask questions at this one-off event.

Pavo and Heidi Walker from Walker Seafood’s are true industry leaders who seek to challenge and educate the Australian public regarding ethical, sustainably caught tuna and swordfish. Michael Dalton from Fino Food supplies Australia’s top restaurants and food stores with premium cheeses, vinegars and bread to name a few, while Vaughn and Jade Schultz are fifth generation pig farmers who produce ethical and quality pork from pedigree breeds including Berkshire and Wessex Saddleback.

Priced at $150 per person, the meal includes a three-course menu and matched wines. For more information or to make a reservation, emaileat@vintagedbarandgrill.com or phone 3231 3265.

2017 Good Food Month dates:

  • Brisbane Times Good Food Month, 1 – 31 July, 2017
  • The Sydney Morning Herald Good Food Month, 1 – 31 October, 2017
  • The Age Good Food Month, 1 – 30 November, 2017

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