Sandi Sieger’s guide to what’s hot and happy(ning) this week. Eat, drink, buy, try, visit, be merry.
EAT: TBBQ
Five years ago, hungry and looking for lunch in the snow, Tao Ding and his friends came across a venue with a smoker out the front. Intrigued he stepped inside, where there was a hunk of charred meat in the bain marie. Blackened and akin to a rock, Tao wasn’t sure what it was (having only seen skewered meats on a BBQ), and ordered it. While the meat was average, somewhat dry and overcooked, the smokiness and texture were alluring, and unlike anything he had ever tasted. He tried the stalwarts of American BBQ – Que Club, Bluestone, Red Gum and Third Wave, and began experimenting on his own at home (a ground-floor apartment with a small courtyard in Carnegie) in a small smoker.
Obsessing over Aaron Franklin’s (one of the most recognised BBQ Chefs) books, watching hours of YouTube Pitmaster videos, and failing many, many attempts, he learned the control needed through trial and error. And, in feeding friends and family, discovered many had not heard or tasted this style of cooking.
Without any mentorship or help, he decided to start his restaurant (something in today’s climate many wouldn’t dare risk doing). Over a year and a half throughout the tail end of the pandemic, he researched, planned, learned, applied for permits, found the shop to start his restaurant, renovated, furnished and in October last year, opened TBBQ: a 40 pax restaurant at 339 Brunswick St, Fitzroy.
Tao uses only dry rubs on his meats. His beef only gets treated with salt and pepper, the lamb is more herbaceous and his pork uses the likes of sugar, paprika, garlic, onion, and chilli. He uses only vinegar spray, and his meats come with sauces on the side; something he is emphatic about because his meats are premium (4/5+ marble scored for the Black Angus and 8/9+ for the Wagyu). The meats fall apart in your mouth. They are incredible; juicy, moist, packed with flavour and utterly delectable. The sides are as you’d expect. Smoked eggplant, smashed potato, pumpkin gravy, cornbread with homemade cornmeal (he serves this sweet with jam and cream). The essentials like pinto beans, pickles and mac and cheese are also available.
TBBQ is open daily from 4pm-10pm on Monday to Thursday, 11am-11pm on Friday, 11am-10pm on Saturday and 11am-10pm on Sunday.
Tao helms the kitchen himself, stoking up the smokers at 5am to have the meat ready for 7pm. He offers platters and individual meals like premium burgers in store and via delivery services such as Uber Eats.
DRINK: NON PROGRESS Poached Plum & Finger Lime
I’m absolutely obsessed with NON. So much so, I ordered two cases of it the other day. It’s become my new go-to; for dinner with friends, for a weekend BBQ, or for a Friday arvo office knock off. The NON PROGRESS Poached Plum & Finger Lime, created in collaboration with acclaimed Australian chef Matt Stone, is something else.
Matt Stone is renowned for his sustainable and innovative culinary approach, championing local and indigenous ingredients. As co-owner of You Beauty, The Eltham Hotel, and Ciao! Mate in New South Wales’ Northern Rivers region, Matt has recognised the need for premium non-alcoholic options that complement his cooking, and enhance the dining experience.
Crafted with native Australian ingredients, NON PROGRESS Poached Plum & Finger Lime is a still, slightly translucent liquid with a medium ruby hue. This delicate and complex non-alcoholic alternative to Pinot Noir or Gamay offers a light-bodied expression with a perfect balance of acidity and tannin. Expect enticing aromas of candied lemon myrtle and sour plums, complemented by a depth of cinnamon tannin with a smoky, velvety finish. It’s an exclusive, limited-edition release, so get in quick
NON is Australia’s leading premium non-alcoholic brand, known for its distinctive approach and transformative flavours in the drinking landscape. NON is served in the world’s best restaurants, including The Fat Duck (UK), Alinea (Chicago, USA), and Quay (AUS). This new liquid innovation comes just months after NON released their ground-breaking NON STOPPER, developed in collaboration with Vert Industrial Design.
BUY: Hyatt Centric Melbourne’s Comedy Centric
Hyatt Centric Melbourne‘s Comedy Centric is back for one night only, for another evening of laughter with some of Australia’s finest comedians. Hosted by the incredibly talented Kelsey De Almeida, guests will enjoy an intimate and exclusive live performance, centrally located at the hotel Langlands Restaurant and Bar 25 floors above the Melbourne CBD.
This time, the stellar lineup for the night includes:
- Lehmo is one of Australia’s most experienced and well-traveled comedians, with a career that spans radio, TV, and stand-up. Lehmo has made appearances on “Have You Been Paying Attention?”, “The Project,” and “Utopia.”
- Ting Lim is a Brisbane-based comedian who has been featured on FISK TV show. Known for her dark wit and unexpected punchlines, Ting has performed at top comedy venues across Australia.
- Kirsty Webeck is a much-loved comedian renowned for her upbeat and relatable style. Kirsty has appeared on ABC, SBS, and 3RRR, and her comedy is a hit with audiences across Australia.
- Takashi Wakasugi is a hilarious Japanese-Aussie comic who brings a unique perspective to the stage. Known for his clever observations and engaging storytelling, Takashi has quickly become a favourite at comedy festivals across Australia.
Date: Thursday, 12 September 2024 at 7pm
Location: Langlands Bar, Level 25, Hyatt Centric Melbourne, 25 Downie St, Melbourne VIC 3000
Cost: $37 AUD per person
Bookings: Available on Eventbrite
TRY: Mystery Bet Parma Special at Skinny Dog
Have you ever looked at a parma and thought…”hmm, that could use some chilli.” What about Vegemite? Bacon? Gravy?
Forget about the pineapple on pizza debate, Skinny Dog Hotel in Kew are unleashing Parmageddon like never before with their new Mystery Bet Parma Special.
Coinciding with the first birthday of the Skinny Dog Upstairs on August 30, guests have until August 29 to get their unique creations submitted to become the weekly Mystery Parma winner.
Renowned for their chicken parmas, Skinny Dog have been delighting regular punters with their Parmageddon special every Thursday from 5pm. Now they want diners to have their say.
To be selected, burgeoning chefs need to contact the Skinny Dog team by each Monday until August 29th via email, DM or phone to let them know their dream combination of toppings. The winner will be included as the mystery bet parma option for the coming Thursday. If your parma is selected, you’ll get to enjoy your creation on the house!
VISIT: La Mama Courthouse for Three Magpies Perched In A Tree
Three Magpies Perched in A Tree is a solemn portrait of the realities of abuse within our First Nations communities. Glenn Shea is writer/director/performer in this magnificent play and frames the situation through the lens of diversion. That policy, drug addiction and institutional care may all be understood considering diversion, sometimes not consciously.
The semi-autobiographical style paints the cataclysmic events with beautiful words, however his experiences are so numerous that sometimes the examples of abuse begin to be listed off, breaking the structure of the phrases, poignantly bringing home the depth and troubling nature of our problems. He is calm and considerate, funny and witty. Glenn offers you a chance to see how he deals with these horrific situations, for example, being sent to talk to a mother whose neglect has meant her children are to be absorbed into the system of care.
The stories are framed by the foundations at the core of the belief systems of First National people. I found myself closing my eyes and feeling so peaceful when a voice over, with a deep-booming baritone, told some of the creation stories with the lights dimmed. This is a moving play that contains messages asking us all to help in finding solutions. That it’s within all of us, maybe starting by listening to tales like that of Glenn’s and do anything you can to arrest the situation.
Three Magpies Perched In A Tree runs until August 25. For more info & tickets, click here.
