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Barry_Heston_Marcus

Did you know that every year, 2 million Australians will experience hunger? But, over the same period, we’ll also waste 200kg of food for every man, woman and child in the nation.  Doesn’t make sense, does it!

Barry Iddles creator of  Skinny Duck raised $130,986.95 supporting FareShare 30 January this year.  In turn, this creates 260,000 meals for Melbourne’s underprivileged. Children who would normally go to school hungry, will be able to eat, and that’s what feeding our community is about. We are all better people on a full stomach.

Each person on the Skinny Duck Team voluntarily offered themselves for a service on this project and for this reason, it makes Skinny Duck all that more special of an achievement.

Inspired by Heston Blumenthal’s Fat Duck, Skinny Duck is a group of Victorians led by Chef Barry Iddles from Sorrento Catering, who through their passion of food and community spirit are staging a gala fund raising cocktail event to help underprivileged Victorians.

To top off the night Heston Blumenthal donated 2 golden tickets to The Fat Duck to be auctioned, along with a guest appearance. Holding onto such information was a bust, we could not mention it until late the day before the event. The news spread quickly and whilst the event was close to sold out this news tipped us over the edge, to a sold out event.

On the night of Friday 30 January, the inaugural Skinny Duck Cocktail Party was held at the St Kilda Town Hall, and Heston appeared as promised. There was great excitement when he arrived, he was sincere, genuine and down to earth, he remained composed and a true gentlemen through the entire process.

All proceeds from the night were be donated to FareShare, Melbourne based charity aimed at rescuing surplus food from supermarkets, farmers and other businesses to be redistributed as cooked meals.

The cocktail menu will consisted of 14 decadent canapes, (including vegetarian/gluten free), plus beverages. Canapes were prepared by Melbourne’s leading chefs, with the help of our guest celebrities. Together they will be creating specialised dishes for all to try.

Adam d’Sylva – Coda
Jacques Reymond – Jacques Reymond, International Restaurant
Tony Twitchett – Taxi
Scott Pickett – Estelle & Saint Crispin
Daniel Wilson – Huxtable

The entertainment line-up included:

Music from Melbourne’s own Henry Wagons and Dukes of Debonaire
plus appearances from our guest celebrities including the very funny Dave O’Neil.

We are looking forward to Skinny Duck 2016 and hope that you will join us for a sit down event, that will rise above this years efforts. I’d like to thank Barry Iddles of Sorrento Catering  for asking me to be a part of the Skinny Duck team and participate in such a worthy cause.

If you’d like to donate, to Fareshare, please click here

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Now! Anyone who has met Barry Iddles of Sorrento Catering Company knows he’s not only a man of many great talents, he’s also very charismatic and funny, but there’s another side to Barry…

Here is a little story about what Barry gets up to when he’s not performing miracles on his home soil. In 1999 Barry toured Thailand, Laos, Vietnam and Cambodia, accompanied by 3 amazing friends from Canada.

One day, he saw on the steps of the local “Wat” temple next door to where they were staying, was a novice Monk sitting under a purple bougainvillea.

Barry, as curious as he is, gestured could he take a photo of the man. The man replied “fatso you can sit with me if you like” and there began a 14 year journey…

Auod, Barry’s new friend continued to email and practiced English over the next 12 months. Auod was leaving the temple to go back to his Dad’s farm. He could not afford to go to university and that’s where Barry stepped in, paying for his education for the next 4 years.

This gift of education has now given Auod a fantastic job as Sales and Marketing Manager for the Santi Group in Luang Prabang. This has given him the opportunity to earn 5 times the local monthly salary which is around $500 per month. A Gardner gets $80 a month a Waiter $100 a month. This act of kindness has then enabled Auod to put his 4 brothers through school, purchase a tractor for his father and get married, with now two beautiful children.

Barry’s kindness extended to buying him his first laptop, tablet, and a motor bike and also give him financial assistance to buy land. Auod has built a small house on one block of land for his brothers.
Thanks to Barry and his ability to see in others, life, compassion and kindness, Auod is now set up for life and if there is anything that Barry would like to see out of this experience, it is “I hope that he continues to help others”

Thank you Barry for being such an awesome individual with such a gracious heart and soul. You’re our hero!

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Longview Vineyard 3

Longview Winery winemaker Peter Saturno is heading to a much higher elevation than his vineyard in the picture-postcard Adelaide Hills when he showcases his wines at elk Restaurant in the heart of Falls Creek Alpine Resort on August 27.

From 400 metres above sea level to a lofty 1585 metres above sea level to take part in a five-course winemakers dinner is a significant journey from the South Eastern Ridge of the Mt Lofty Ranges.

Whilst the alpine resort is known for its snow-covered slopes (and quality apres ski establishments) it does not have a vineyard.

The restaurateur owner of elk Barry Iddles (who relocates from Sorrento each winter) has invited the award-winning cool-climate winery to pair its red and white wines with an array of dishes prepared by the chefs at the popular restaurant.

Participants in the winemaker dinner will encounter interesting outcomes from the efforts of two brothers who relocated from New York to their native South Australia.

Longview wines are all from a single estate and therefore much of the work to provide depth and character is completed in the vineyard. Each block is serviced differently, in order to build complex flavour profiles which are then fermented separately and blended to make the wine of any one vintage.

For bookings 5758 3673
#Elkatfalls

Five- course Longview Wines dinner $80 including wines

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2012 w.wagtail brut served on arrival

light canape of parmesan gougeres filled w a lime scented waldorf salad

Queenie 2013 Pinot Grigio

triple cream tart w pear & quince, a petit salad w citrus dressing

2010 devils elbow cabernet sauvignon

duck leg sausage w creamy mash & cherry sauce

2010 yakka shiraz

beef short ribs in mexican mole sauce

2013 epitome late harvest riesling

warm granny smith apple crumble w salted caramel sauce

For bookings contact elk Restaurant 03 5758 3673

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Breakfast Elk

Here is an article written for ski press, featuring our very own Barry Iddles of Sorrento Catering.
Published: August 7, 2014 – 2:44PM

Save at the snow: the trick to getting stuff cheap (or free!)

Anyone who has been to the snow understands the difference between Australian dollars and snow dollars (the dollars you lose above the snow line simply by breathing). For every breath, another dollar is spent, or so it seems as the cost of everything at the snows goes up with altitude.

This accounts for why two chocolate-coated coffee beans served up on the side of my latte at Kareela Hutte at Thredbo gave me such joy last weekend. It sure is nice to get something extra when handing over the big bucks.

Barry Iddles, the name behind The Elk restaurant at Falls Creek knows the power of something for nothing. The complimentary marshmallow jar on his restaurant bar is regularly raided for fluffy white and pink puffs of sugar, and gelatine goodness to roast over the centrepiece fire. It is a nice touch from a man who knows how to convert the feel good factor into a dollar-profit.

At the beginning of the season before there was snow – those first three weeks of nail-biting terror – he offered free drinks for an hour every Sunday night at his bar. The trick was to only put on one bar man to serve everyone in that hour.

The promotion was announced on Facebook and brought in the ski patrollers, the lifties and locals and those no dollars turned into serious snow dollars from a hundred meals for those who then chose to stay on for dinner. Good will and value for money can create a loyal following for those who regularly feel ripped off by sub par fodder with a pointy end of the plane price.

I paid $16 for an average hot dog served by a sour-faced seasonaire in a bar that stank of stale sweat and parmesan cheese at Falls Creek recently. Did I go back? No.

Did I return to Elk in the same village? Yes, for two nights running. The lamb shank and mash on a Monday got me in, the marshmallows made me feel loved and the food and service made me stay.

North American resorts know this. Beaver Creek is famous for the hot (and free) fresh made cookies served up at the base of the lifts every afternoon to thigh-burned skiers and boarders. Deer Valley’s British Racing Car green-clad ski concierge picks up your skis and carries them for you to the lifts each morning. No tips required.

Aspen has free apple ciders, muesli bars and other treats across the mountain, and the Little Nell at the base of the ski lifts randomly serves up free bar canapes on surprise days. The results are the same, a feeling of being wanted and that the mountain is happy to have you here. Who doesn’t want to give back more dollars to those who welcome you?

Some Australian resorts are taking note but you have to know where and when. You can quench your sugar cravings at Charlotte pass every Friday with free fairy floss and every Monday with free snow cones. Nice.

The Thredbo Alpine Hotel offers a free $18 food voucher for the Pub and Bistro with free soft drink all night for designated drivers. A smart move to keep the Jindabyne based crowd happy.

Mount Buller even feeds your kids for free at the Kooroora Hotel between 5pm and 6pm on Thursdays (so long as you are dining with them) and the Mount Buller Chalet offers complimentary platters of bar snacks at Apres during daily happy hour.

But what of skiing and boarding you say? That still costs, but not necessarily as it’s all about how you work it.

Get bang for your snow buck after dark. Skiers and boarders at Perisher can night ride for free with a valid lift pass on Tuesday and Saturday nights and those with a three or more day lift pass even get free lift access from midday the day prior so arrive early.

Falls Creek has free first-timer Freestyle Fridays with free terrain park instruction, a bbq and a beginner snowboard given away every Friday. So you could walk away with a new trick, a full belly and a new kit for nothing. Plus mums ski for free if their kids are in a snowsport lesson and they get to join a Coffee Club lesson.

At Hotham skiing is free from 1pm the day before your five or more day lift pass, and if you get up early then you’ll get extra runs at first tracks on Wednesday to Friday at 7.30am (free for anyone with a lift pass).

It pays to be a kid across the ditch as Mount Hutt and The Remarkables both offer free skiing for kids who are 10-years and under throughout the season. Treble Cone has free helmet rental for kids when renting skis and boards, and free lift passes for beginners accessing the Home Basin and beginner areas for the first time.

In Queenstown Browns Ski Shop provides free helmet hire for kids and free drop off and pick up of equipment from your hotel, and if you are feeling peckish on a Tuesday night then stock up on free hot chips at the Bobby Bingo Night at the Boiler Room each week.

In the States they call it service, in Australia I’d call it business. A bit of love with free stuff or a smile goes a long way in making those snow dollars worth it.

Where have you felt the most loved at the snow

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Sally Wright

Sally Wright started 25 years when she was a chef working in Barry’s kitchen team In the days when she created the famous Artistic catering. Sally always had a passion for styling & presentation.

Years later after her extensive overseas travels, involving studying floristry in New York, Sally arrived back in Australia to start her own flower studio in Toorak. Sally has created some spectacular florals for our clients at the Sorrento Sailing Couta Boat Club, Point Nepean National Park and a host of celebrations in private residences.

We recommend Sally Wright flower studio to all our clients who are wanting professional personal touch with friendly service and spectacular florals for engagements, weddings, birthday celebrations or any occasion.

They refer to themselves as small, yet dedicated & enthusiastic floral design studio with big ideas! Based in Melbourne, Australia, we also concentrate our services to the Yarra Valley & Mornington peninsula. Creating clean, stylish, up to the minute floral designs for your wedding, home or office is very important to us & we love, love, love to bring big smiles to your day!They don’t take a lot of clients, as we like to have the luxury of really enjoying their clients, so if they do work with you, they are going to go the distance.
Explore our photo galleries or simply contact them by calling 9824 2665.
For more information go to
www.sallywrightflowerstudio.com/

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white wedding

Thinking of a white wedding? then look no further than elk at falls

Elk Restaurant is set in the heart of the Falls Creek village. With a beautiful 360 degree fire place, rustic timber walls, great food and excellent service, you can’t go wrong for a fabulous night out.
Elk Restaurant boasts a unique alpine ambience with delicious modern Australian cuisine.

Not just being content as an incredibly stylish restaurant, Elk has a bar and entertainment balcony with panoramic views, which is the perfect place to relax, check snow conditions, have a drink and bask in the alpine sun.

Elk Falls Creek is open for breakfast, lunch and dinner every day during the ski season. Elk restaurant is also available for private functions.

For more information go to
www.elkatfalls.com.au

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