News

SPECIAL EVENT: Beer & Clam Night with Capital Brewing & Batlow Cider

Spring has sprung, and we are so excited to announce the alchemy of flavours for our next Beer and Clam Night with Capital Brewing and Batlow Cider.

What happens when Kain and Tom Hertel, and Batlow Cider founders Rich and Sam Coombes join forces? The birth of the best brews in the nation’s capital – Capital Brewing Co.

Capital Brewing Co is 100% independently employee owned, formed by a close group of mates who froth on delicious brews, surfing waves and good vibes. We believe in making great brews, looking after our people and the environment.”

If you’ve grown up enjoying a Batlow apple or two (who hasn’t?), it’s time to enjoy Australia’s favourite apples in a refreshing, crisp new way. The Batlow team have been awarded bronze medals in the 2016 Australian Cider Awards for the Batlow Premium, Cloudy and OPA ciders, and in 2015 they also won Australia’s Best Specialty Cider.

Join Chef Mark Jensen as he presents a tantalising 5-course shellfish menu, accompanied by hand crafted ciders from Batlow Cider, and unique ales from Capital Brewing Co.

Tickets to our Beer & Clam nights sell out quickly.
Do not miss out, CLICK HERE TO BOOK NOW.

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Complimentary Recipe: Spicy Fishcakes Grilled in Banana Leaves

“This classic street snack is found all over Jakarta and is also very common in Malaysia. It’s basically a kind of fishcake formed into a long, flat rectangle, wrapped in banana leaf and grilled. I come across it in Chinatown, where an elderly woman walks through the crowds, carrying a beautiful bamboo tray stacked neatly with hundreds of them. She yells ‘otak otak’ as she goes, to attract customers. She’s got several types; one that’s pretty much just plain mackerel, pale in colour and infused with the distinctive, smoky flavour of the banana leaf. Another type is golden inside and richly flavoured with aromatics like turmeric, makrut leaves and chilli. I love both styles but the recipe I’ve done here is for the spicy version. It’s a perfect dish for a barbecue; prep lots and serve them as a snack on their own or eat them with some rice, a sambal and a few other favourite dishes.” – Chef Luke Nguyen

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Share the Journey. Beer & Clam Night with Balter Brewing

Share the journey as we take you on another Beer & Clam Night adventure. 
This month, we’ve invited BALTER Brewery.

“More than just a name, BALTER is the sense of enjoyment you get from doing something you love. We just so happen to love beer.

The cool thing is this enjoyment can be found anywhere. You could be winning world titles like Mick Fanning, or simply feeling triumphant because you’ve navigated the mind bend of putting an ikea shelf together. Its purest origins can be found at the end of a good day’s work when you sit back, sip on an epic beer and go… aaaah!

At Balter, we’re all about celebrating that enjoyment with you, because beer is more than just a drink: it draws tribes together and is a companion to many great moments in life.

Our #1 philosophy is that your taste buds come first. A neat can and cool place to hang are great, but if our brews don’t tickle your tongue and put a grin on your head then we haven’t done our job.”

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Complimentary Recipe: Char Grilled Jumbo Prawns in Oyster Sauce

“In this recipe I suggest peeling the prawns, but in Vietnam the locals would leave the shells intact and enjoy the crunch of the crispy charcoal shells. If you are feeling adventurous, please do the same.” – Chef Luke Nguyen

Continue reading “Complimentary Recipe: Char Grilled Jumbo Prawns in Oyster Sauce”

SPECIAL EVENT: Beer & Clam Night with Balter Brewing

Share the journey as we take you on another Beer & Clam Night adventure. 
This month, we’ve invited BALTER Brewery.

“More than just a name, BALTER is the sense of enjoyment you get from doing something you love. We just so happen to love beer.

The cool thing is this enjoyment can be found anywhere. You could be winning world titles like Mick Fanning, or simply feeling triumphant because you’ve navigated the mind bend of putting an ikea shelf together. Its purest origins can be found at the end of a good day’s work when you sit back, sip on an epic beer and go… aaaah!

At Balter, we’re all about celebrating that enjoyment with you, because beer is more than just a drink: it draws tribes together and is a companion to many great moments in life.

Our #1 philosophy is that your taste buds come first. A neat can and cool place to hang are great, but if our brews don’t tickle your tongue and put a grin on your head then we haven’t done our job.”

Continue reading “SPECIAL EVENT: Beer & Clam Night with Balter Brewing”

Our Continued Mission to Uplift the Human Spirit…

Red Lantern Goes on Retreat with ZIVA LIFE COLLECTIVE
8-10 September 2017
Jamberoo Resort – South Coast, NSW

In Pauline’s continued commitment to Uplift the Human Spirit, she has joined forces with some extraordinary women with Ziva Life Collective.
Share the Journey.

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Extra Tickets Released – SPECIAL EVENT: Red Lantern Does Thai

Do not miss out on your last chance to secure tickets to this very special event.

Did you know that a significant number of Red Lantern’s awesome Chefs are from Thailand?

A little while ago, we let the team flex their expertise in a sold out, mouth watering,
‘Red Lantern does Thai’ dinner. Many said it was some of the best Thai food they had ever tasted.

By popular demand, we’re doing it again!

Continue reading “Extra Tickets Released – SPECIAL EVENT: Red Lantern Does Thai”

Luke Nguyen is Back in Town!

Luke has been an extremely busy man, travelling the globe, opening a new restaurant in Saigon (Vietnam House), overseeing Moi Moi by Luke Nguyen in Hong Kong, travelling through the Mekong with APT Touring, as well as multiple guest spots at various festivals and food shows including the Sydney Good Food and Wine Show.

Luke is back in town filming for his upcoming TV series, and this Tuesday, 8 August 2017, he will be at Red Lantern.

Do not miss it your chance to be on the telly with the big boss himself.
Click here to book now or call 02 9698 4355.