Buttering us up
Fried chicken and sneaker purveyor Butter has developed a following for its winter-only fried-chicken ramen. This year it took its noodle-soup menu to new heights, enlisting top chefs to create their own spins on its cult recipe. But not long after launch, lockdown hit, limiting its ramen to those within a five-kilometre radius of its Chatswood, Surry Hills and Parramatta stores. Until now. It’s delivering four packs of ramen, with two serves each of two of its chef collaborations. First up is Rising Sun Workshop head chef Nick Smith’s burnt ends ramen (chicken broth, fried chicken with burnt ends glaze, butter and chilli tare) and Louis Tikaram’s (Brisbane’s Stanley) five-spice Chinese noodle ramen. They come cold for reheating at home – but you can freeze them for up to a month for ramen on demand. Butter is also delivering its hot sauce, seven-spice seasoning and flour spice mix. Order by midday Wednesday for Friday delivery (within 30 kilometres of its Chatswood store). buttersydney.com.au
Add some spritz to your step
Surry Hills pizzeria DOC is bringing aperitivo hour to your home with its new Spritz Yourself at Home tinnie ($14 for 330 millilitres). Made with Tap Wines prosecco, a citrus blend of amaro and Italian soda water, just pour over ice and add a slice of orange. Plus, it’ll soon launch a tinned Negroni Sbagliato (a Negroni with prosecco in place of gin). Pick up from 5pm Wednesday to Saturday at 78 Campbell Street, Surry Hills.
Nothing fishy here
With spring in the air and picnics back on the cards for some, it’s the perfect time to head to your local fish’n’chippery. For some lucky Bondi locals that means a trip to sleek Fish Shop, the restaurant and takeaway launched by the Fishbowl team last year. And they’re keeping punters happy with a slew of specials each weekend. They’re announced on Instagram each week – and are pretty impressive. Recently lobster rolls were on the menu: Fish Shop sold 500 of them over three days, with each batch selling out within 45 minutes. Last week it was a striking double king prawn roll. This week? You’ll have to stay tuned to its Instagram to find out.
We can, can can (and will)
A new vodka-soda brand has landed on bottle-o shelves – but this one’s for a good cause. CAN donates 10 per cent of its profits to land, water and air-conservation efforts. In its first week alone it handed over $5000 to the Conservation Volunteers Sea to Source project, which helps stop plastic from entering waterways. It comes in two flavours: ruby grapefruit, and pineapple and passionfruit. They’re available now, from Booze Bud and your local bottle shop.
The Star has launched a delivery service, pushing out cooked and heat-at-home meals from its slate of restaurants, including Sokyo, Flying Fish, Black, Cucina Porto and Bar Tikram. You can even get burgers delivered from its 24-hour sports bar, plus a range of bottled cocktails, bottles of wine and sake. Get Sokyo’s beautiful sushi and sashimi boxes, Wagyu from Black Bar & Grill, seafood platters from Flying Fish and osso bucco and cannoli from Cucina Porto. star.com.au