News bites: sausage festival, Mietta wins big, and The Pantry Manly’s new head chef
A quick-fire round of news stories.
Mietta wins Pastry Opening of the Year Award
Attica Summer Camp alumni Rosemary Andrews swung open the doors to her first business Mietta last year in Malvern, Melbourne. And the globe has fast paid attention, with the bakery securing the Pastry Opening of the Year Award from La Liste – a global guide that ranks the best restaurants, pastry shops, and hotels. Word spread fast about Mietta amongst locals, which has seen long lines of customer looking to secure a slice of honey-misu, one of the many layer cakes, or the iconic two-texture chocolate cake.
“Receiving this international award after only six months of opening my store is surprising, and I am honoured to be mentioned amongst those I admire in my craft,” says the chef.
“The inception of Mietta has been a surreal journey so far, and I am truly humbled and grateful for the support from both my staff and customers. Their commitment is uplifting, and it has been inspiring to see my career dream evolve and move forward.”
Read our interview with Andrews here.
Builders Arms hosts annual Sausage Festival
Melbourne institution The Builders Arms is gearing up to host the 11th annual Sausage Festival from this Friday until 30 June. The week-long event will see the culinary team serve classic sausage dishes from around the globe including blood sausage a la London to alsace from Thailand.
All the sausages served are produced by local butcheries including Troy Wheeler and the team from Meatsmith, with the menu available from 12pm each day.
Visitors can sample everything from the mortadella stack on a milk bun to three Pacific oysters served with merguez sausage and blood sausage that sits beneath a fried egg and gentleman’s relish.
The Pantry Manly appoints new head chef after 14 years
Manly eatery The Pantry is welcoming a new head chef for the first time in 14 years. Former Popolo culinary talent Francesco Armillis has officially joined the team, with the chef already launching a new menu filled with traditional Italian dishes.
The chef has established relationships with local producers on the Northern Beaches and further afar in New South Wales, sourcing fresh bread from a neighbouring baker and beef, lamb, and chicken from farmers located across the state.
New dishes include marinated sardines with zucchini, mint, and semi-dried tomatoes; Wagyu bresaola carpaccio with petite bouche, figs, and aged pecorino; and lamb back strap with orange mint salsa, roasted capsicum, and shaved almonds.
The Pantry Manly is open from breakfast to dinner seven days a week.