Snack Bar: Famelia’s Easygoing New Wine Classes and More Sydney Food News

What’s On Around Town

• Did you miss out on tickets to Brendan Pang’s upcoming sold-out pop-up at Ozharvest Refettorio for Broadsheet’s second Dine Out festival? Good news then: you still have time to catch him at Fabbrica Newtown four days later. He’ll be in the kitchen on August 4 with Love Tilly Group’s culinary director Scott McComas-Williams and Fabbrica’s head chef Keir Ballantyne. Together they’ll cook an unusual $120 shared set menu mixing flavours and ingredients from Italy and China. Dishes include hand-cut casarecce with blue swimmer crab, XO butter and chinese flowering chives, spring onion pancake focaccia and pork and ginger tortellini with flavours of xiaolongbao. View the full menu and book here.

• Want to learn more about wine but don’t know how, or where, to start? Enmore Road’s Famelia, owned by sommelier Amelia Birch, has you sorted with Wine School, its new beginner-friendly workshops covering the world’s best wine regions and varieties. Held every Tuesday from 6.30pm–8.30pm, the $88 classes include tastings and plenty of conversation, where the aim “isn’t to teach or curate preference - rather, we want to help guests understand what it is they like and more importantly, why”.

• Forget the Sunday roast. Bronte Bistro Table Manners has launched $75 roast dinners on Monday, with sides and dessert included – and there are still two dates still left on the calendar. On July 20, book in for prime beef rib roast with horseradish cream, beer mustard and red wine jus. Includes sides are mashed potato, honey-glazed parsnips, warm Jerusalem artichoke salad with shaved manchego, and fioretto with tarragon salsa. Dessert is a hazelnut chocolate fondant with Irish coffee ice-cream. On 27 July, the menu consists of porchetta with apple sauce, cauliflower cheese, brussels sprouts with charcuterie XO sauce; creamed chard and a seasonal leaf salad with house pickles on the side; and tiramisu to finish. Minimum three per booking.

• Who better than “Big” Sam Young to create a special for South Dowling, the 27-year-old shop known for its enormous two-hand schnitzel sangas? Available on Doordash until July 26, the Young Pow packs Kung Pao sauce, chilli chicken, leek, roasted capsicum, caramelised carrots, cucumber, grilled zucchini, pickled onion and Lao Gan Ma chilli crisp.

• Shaun Christie-David’s social enterprise Plate it Forward has partnered with Dilmah Tea and the company’s MJF Charitable Foundation to launch Harvest2, a “long-term food security, education and sustainable agriculture program supporting rural communities across Sri Lanka’s east coast”. From July 11, book in for the new high tea experience at Plate it Forward restaurant Colombo Social in Enmore to contribute directly. Every booking will provide 10 meals for some 2700 children in 23 rural schools. Harvest2 will see independent farms sending produce directly to school kitchens. Each school will become a hub for environmental and agricultural knowledge, with organic gardens, orchards, beehives and biogas-powered kitchens set up to foster long-term prosperity.

What We Covered This Week

• Southeast Asian grill Ashe is Khanh Nguyen’s most personal menu yet

• Market stall Coco Krok brings one of Thailand’s most popular street foods to Sydney

• Hefty Italian sangas rule at Bantry Bay grocer, the new northern beaches alimentari

• Two Spoons gelateria scoops boozy Aperol Spritz gelato beyond midnight

• Where Chefs Eat: Sydney’s best roast dinner is “as close to home as it gets” says Nest owner Robin Butler

• Where Chefs Eat: Effies’ head chef names the best tiramisu she’s ever had (and it’s in Sydney)

• Four dishes to try at Broadsheet’s preview dinner at the revamped Arthur, in Surry Hills

• Coming soon: Curtis Stone’s first Australian restaurant, 24 storeys up at circular quay

• Fiji Pantry brings small-batch Pacific Islands staples to Darlinghurst

• Forget it’s winter at these four new noodle soup shops

• Six Enmore road spots to try right now