A dash of Seduction…

C’est l’amour vrai!

Australia’s Brand Ambassador for Piper-Heidsieck Samuel Le Douarin (28) shares his love of Champagne & Oysters


Samuel pictured above (centre)

Q: How did you become involved with Piper-Heidsieck?

A: I was introduced to the wine world in my early 20’s, thanks to the owner of a wine shop from my hometown in France. From there, I decided to immerse myself in it and began studying at a business school in Burgundy. My studies encouraged me to travel around the world – the UK, New Zealand, Spain, Canada, USA – to explore the wine industry from top to bottom and meet incredibly passionate people. Recently graduated, I’m now Piper-Heidsieck brand ambassador for Australia. It’s very exciting to represent the most awarded house of the century in a country that has a great love for Champagne!

Q: What is your relationship with wine and Champagne in particular?

A: I’m passionate about wine because it’s such a comprehensive drink with its many exciting aspects: stories, landscapes, gastronomy… Also, wine is incredibly diverse and made all around the world, shared between family and friends at different occasions! As for Champagne, it has always been the favoured wine in my family whether we open it for celebrating a specific event, or sharing a great moment all together. 


Q: What is so special about Oysters?

A: I’m from a region of France called Brittany (“Bretagne” in French) that is surrounded by the sea with the English Channel in the north and the Atlantic Ocean in the south. Naturally I have always enjoyed eating fresh seafood from our shores, oysters in particular! I love how oysters can take you on a journey: the layers of flavours and textures, but also the possibility of greater culinary experiences through various recipes and pairings, no matter if it’s simple or complex – it’s very exciting!

Q: Why do you think Oysters and Champagne make a great pairing?

A: I believe it’s partly because they share many common features… Firstly, there are different varieties of oysters just like you’d find three grape varieties used in Champagne. Then, just as we have chalk terroirs originating from ancient seas that provide specific flavours to Champagne – oysters taste differently according to the waters where they come from, there is even a classification of “crus” in France you can compare this to. Also, growing oysters requires time and a savoir-faire (ed. expertise) like we do with Champagne. Finally, I would say that the most important is that oysters and Champagne are better when shared!

Join Samuel at our exclusive Champagne & Oyster Masterclass, Tuesday 22nd August at 6.15pm
>>BUY TICKETS HERE<<

An Oyster Education

The World is our Oyster

Every day The Morrison shucks hundreds of oysters, from farm to table these ‘lil pearlers are the oceans gift and for avid seafood lovers there is nothing better than slurping back a fresh oyster and its liquor… With Australia’s oyster farmers producing some of the best in the world (the Tathra region in NSW winning awards year on year), it’s our duty to celebrate and educate our guests on the mysteries of the mollusc.

To start, in Australia we grown three kinds of oysters: Sydney Rock, Pacific and Angasi (the flat native). The first two will be familiar to most oyster enthusiasts, served in restaurants and markets across the country. Grown in plastic trays or baskets in oyster leases in pristine Aussie waters, typically for 2-4 years before being harvested for eating.


SYDNEY ROCK OYSTER: Although branded as “Sydney Rock” these oysters are not confined to Sydney, growing inter-tidally along NSW and lower QLD coast line, in bays, estuaries and lakes. With rich mineral flavours often with vegetal creamy notes. What is amazing about these oysters is the habitat they grow in, the plant vegetation heavily influencing the algae the oysters feed on, giving those layers of flavours and complexities that are completely unique to Australia flora and terrior.


PACIFIC OYSTER: Not originally native to Australia, Pacific oysters are grown at sub-tidally where they roll in the motion of the ocean, creating the characteristic deep round shell. The flesh is a steely grey or white, tasting classically fresh, salty and meaty. Pacific oysters grow much faster than rock oysters and we’re now seeing a trend in pacific oysters that have been grown in a Sydney rock environment, the point of difference being those flavours from the fresh water nutrients, as opposed to have that full oceanic flavour profile.


ANGASI OYSTER: The big daddy of oysters, sometimes called a “flat” or “native” oyster was one of the first known seafood farmed in Australia. Full flavoured and textured, the Angasi is rich with mineral flavours, the meat generally flatter due the shape of its shell. It’s difficult to find in stores, being fragile and slow growing.


HOW TO PREPARE OYSTERS: For those oyster fanatics wanting to prepare their own at home, rock and pacific oysters can be purchased from your local fish market or direct from some farmers. Unopened rock oysters can keep for 2-3 weeks at 14-18ºC. Pacific Oysters are best kept in the coolest part of the fridge at around 5-8ºC, in the crisper. Depending on the environment you’re serving them in, oysters are best served at ambient temperature, on rock salt as opposed to prolonged on ice. However you can put them under ice for 20 minutes which makes them easier to shuck and takes the edge off top the notes of oyster.

Quite simply, hold with ear facing out, positioned safely in tea towel, insert knife at 15 degrees, wiggle the blade into the hinge until the lid pops open, then slide knife to 2 o’clock position and twist. Cut the muscle from the lid and the shell and serve with fresh lemon and a simple mignonette!


Sean’s Mignonette:
1/2 ecshallot finely chopped
100ml quality red wine vinegar (we use Forvm Cabarent Sauvignon)

HAPPY SHUCKING FOLKS!

 

Tax Return x 2017

Top 5 Frivolous Things to Spend with your Tax Return

It’s the end of the financial year, and while we’ve been focused on how to convince businesses to spend their money (EOFY party anyone?!) we thought it’s high time we get real and think about what really matters when it comes to spending those extra pennies…

Rent a super-yacht for a day; nothing says practicality and adult responsibility like a 40ft yacht for you and 20 – 30 of your closest mates, cruising Sydney Harbour with a bottomless glass of rosé in hand.

Treat yo’self to a Glamburger: AKA the world’s most expensive hamburger from Honky Tonk, Chelsea (London); It boasts wagyu beef, NZ venison and served with a Canadian lobster poached in Iranian saffron. Then topped with maple syrup coated streaky bacon, Beluga caviar and a hickory smoked duck egg intricately covered in edible gold leaf. Costing a mere $2,105 it would be rude not to?

RELAX: with a luxurious spa day experience el solo, or with your significant other. Exfoliate the dead skin cells and work related stress away! The Gold and Champagne package at The Langham will set you back a cool $700, but you’ll come out smelling like a beautiful rose.

Get tech-crafty and buy yourself a 3D printer: surprisingly affordable (prices start at $200) with free templates available to download off the internet, fill your house with random stuff and become the ultimate gift giver (T-Rex shower head for all)

Stay fully charged: Buy 4-6 phone chargers and plug one in every room of the house, car and hidden in your work desk and never have to turn on “power saving mode” again.

Alternatively, instead of all that nonsense – book a table to drink and dine in style at The Morrison Bar & Oyster Room – a dozen freshly shucked oysters and a bottle of Piper-Heidsieck is considered a rich mans breakfast, and our version of high tea.

History of Two-Up

Anzac Cookies, AC/DC + Two Pennies

Australia may be a young country, but it’s rich in culture and tradition – a nostalgic nod to the simple things in life and the commemoration of mateship during harder times.

This is never clearer than on ANZAC Day – known as the nation’s day of remembrance, where friends and family gather early in the morning to pay respect to the men and women who’ve served their country.

This is the day where the game two-up is legally allowed to be played – hotel pubs and bars across the country will clear some space in the room, and slowly but surely the excited sound of cheers and anticipation fills the air, someone will yell “Come in spinner!” and the clink of two pennies hitting the ground becomes a familiar sound of the day.

Thought to have originated from a game called Pitch & Toss (played with a single coin), two-up was played among the poorer English and Irish citizens in the 18th century, brought over by immigrants and convicts – spreading in popularity throughout the goldfields in the eastern colonies by the 1850’s. The game was played extensively by Australian soldiers during WWI and WWII from which came the tradition of it being played on Anzac Day.

Two-up famously was legalised in NSW and Victoria in the 1990’s, primarily being played in RSL’s and pubs on commemorative days such as Anzac Day. Queensland only legalised the game in 2012.

 The Morrison will be hosting two-up at its annual Anzac Day event on Tuesday 25th April – with doors opening from 8am, get in on the two-up action, a spin of the kip and good times all round!

Set to be a great day with a special Aussie themed menu, draught beer and classic Aussie rock – be sure to drop in and say hi! With a performance by the LLC Southern Cross pipe band, live DJ and a display of military vehicles for charity, there’ll be no shortage of fun to be had by all.

225 George Street
Cnr of George & Grosvenor

Sip, Crack, Snap!

Crab Carnival 2017 Media Night

If you haven’t already heard, a carnival dedicated to our favourite crustacean is back for its fourth year!
The annual Morrison Crab Carnival showcased its hero food and beverages at its Media Launch on Tuesday 14th March to selection of the cities coolest kids, foodies and one or two crab virgins!

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Culinary Director chef Sean Connolly and his team whipped up an array of delightful crabby canapes: Crab & Mayo filled Doughnut Holes – with sweet shredded blue swimmer meat and a sprinkle of Japanese kelp pepper. Dressed Spanner Crab Remoulade Tacos – with celeriac, chives, creme fraiche & a hint of lemon zest. Mini Open Crab Pies with short crust pastry, king crab meat, smoked cod and buttered leeks.

Guests sipped on a selection of delicious crabby friendly drinks, hero’s this year being the When Crabby Met Mary cocktail and Crab-Apple Sangria, as well as the James Squire “The Chancer” and Oakridge ‘Over the Shoulder’ Chardonnay keeping our crittery curious friends well-watered!

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As the night kicked on in a crab-ulous manner, Sean Connolly presented his Typhoon Shelter Muddy dish – crispy fried whole mud crabs, with chili, blackbean, garlic, fresh coriander and shallots. Accompanied by King Crab Mac & Cheese and steamed Chinese greens drizzled in a luxurious crabby chili oil, tables were heaving under the glorious weight of a feast fit for the ultimate seafood fanatics!

Special guest Frank Theodore from De Costi Seafood passionately talked the room through the different types of crabs on the Crab Carnival menu, explaining the importance of how and where we source our crabs from – such as using traps (as opposed to trawling) and sourcing male crabs of some species.

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A scrumptious dessert of Cherry Sorbet & Coconut Sago with crushed pistachios rounded off the evening, the subtle sweetness of the sorbet with a tropical cream base was the perfect way to end an incredible meal.

Crab Carnival runs for 28 days – Monday 20th March to Sunday 16th April 2017
Don’t miss out – Book your place at our table today!

>> BOOK NOW <<

Why so crabby?

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The Morrison Bar & Oyster Room
 is celebrating the humble crab in its annual Crab Carnival!

This should come as no surprise, our ongoing love affair of seafood evident in our restaurant menu: freshly shucked oysters, white Ortiz anchovies and whole roasted snapper (to name a few!) – the crustacean has fast become a crowd favourite, featuring in two of our hero dishes the Crab Tacos and the Chill Crab Linguine. (Hence why we created a whole carnival around it!)

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But why crab you ask?
We’ve put together a list of 4 reasons you should eat crab…

ONE: For our Culinary Director chef Sean Connolly, it’s where nostalgia meets the senses – “Ever since I was a young boy I have really enjoyed eating crab. The sweet salty flesh & the tactile act of cracking crab claws there nothing else quite like it.”

TWO: Crab meat has many nutritional benefits that will put your doctor at ease! Not only is it high in beneficial long-chain omega-3 fatty acids, which have anti-inflammatory properties, but research suggests that eating crab will help lower blood pressure, protect against heart disease and improve cognitive function!

THREE: Frank Theodore of De Costi Seafood loves crab for its natural sweetness and delicate meat, especially when cooked in the shell which will intensify its flavour.

FOUR: Keep the ocean happy and your conscience clear! Our crabs are sourced from sustainable fisheries – our blue swimmer and mud crabs are caught in traps from around the Australian coastline (as opposed to being trawled). With the current Aussie prawn shortage, we think sustainable crabs are the future!

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So what are you waiting for? Head on down to The Morrison for a cracking good time!

The Morrison’s Crab Carnival runs from Monday 20th March to Sunday 16th April.

Contact us for more info!
>>CONTACT<<

Oysters, Flowers and Poetry – Valentine’s Day Essentials

Hello, I love you, Will you tell me your name?
– Jim Morrison, The Doors

It’s that time of year where even the most cynical of us give into the Hallmark-guilt. Where no matter what your relationship status is you find yourself asking everyone “what are you doing for Valentine’s Day?” without really knowing if you believe in it or not.

Here at The Morrison Bar & Oyster Room, we LOVE the 14th of February! And call us Cupid but we’ve got your Valentine’s Day 2017 covered…

Only just met? We’ve been listed as one of the top Summer Date Bars in Sydney for 2017 by Where to Tonight – with our New York inspired decor, series of nooks and corners, delicious food and beverage offerings, it’s easy to understand why! Drop in for a cocktail (we recommend the Lunar Love), or why not join us for dinner? Our 2-course Set Menu is only $50pp and comes with a flute of Taltarni Sparkling on arrival!

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>BOOK NOW<

Many oysters make much love… One of the most notorious aphrodisiacs, oysters are high in zinc and have a reputation for being great for love and fertility. Naturally, we consider our oysters to be of the best quality and encourage all our guests to share a dozen or two at any occasion. On the night of the 14th February, you can add a dozen freshly shucked oysters to our Valentine’s Set Menu for only $40!

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Romeo, romeo, where for art thou Romeo? Stuck for words, or just wanting to make you significant other laugh? Instead of stealing from the literary greats, check out the Festisite poem and love letter generator – simply select from a choice of romantic sentences, insert name and you’re set!

For the old school romantic… flowers are always a safe bet! Our good friends at Pearsons Florist produce bouquets of beautiful blooms, using a variety of colourful, classic and alternative varieties (we love the Romance Bottles for $121). Check out their Valentine’s Collection and pre-order online!

The way to a mans heart… An old fashioned mindset, the modern couple is no longer a stranger to sharing the domestic duties. And after all, they say that food is the language of love so why not turn it into a romantic night out? The Sydney Seafood School has cooking classes running throughout the year, starting at $90pp and perfect for couples or gift idea.

 

Super Bowl 51 Live

Calling all American Footy Fans!

Hut… Hut… Hike! Watch the Super Bowl 51 LIVE and LOUD at The Morrison Bar Sydney.

On Monday 6th February 2017 we’ll be converting The Morrison into the ultimate sport lovers den! Doors will open to the public at 8am sharp, with large televisions showing pre-game hype, official Super Bowl ads, the half-time show and the main event itself (kick-off at 10.30am).

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Stay hydrated with Bloody Mary’s, Mimosa’s and Coors beer – drink specials will be available throughout the day.

A special American style menu will also be running across the full venue: think Chilli Dogs and Fat Boy Burgers with a Morrison twist!

Get in on the action – this is one sporting event you don’t want to miss!

This event welcomes walk-ins only, so try your best to arrive early to secure the best seats.

Year of the Rooster: CNY Cock-Tail Hour

Lunar Love @ The Morrison Bar

Health, wealth and happiness. The Chinese New Year is upon us and like any celebration it’s a time to meet with friends and family, eat good food and if you’re lucky like me, your 91 year old Chinese grandma gives you a little red envelope with $20 in it.

As we enter a new lunar calendar, it’s a wonderful time to be in Sydney – warm summer nights perfect for late night dining, cool refreshing cocktails, and picturesque night markets with glowing lanterns swinging in the breeze and the smell of sticky sweet BBQ in the air.

This year The Morrison Bar presents Lunar Love, a delicious blend of Gin, cranberry, lychee and elderflower.

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Sweet and creamy, with subtle notes of herbs & citrus – only $16!

Better yet – for every Lunar Love sold, The Morrison will donate $2 to Cure Brain Cancer, the official charity partner for the City of Sydney‘s Chinese New Year Festival. A fair trade we think, and a wonderful way to celebrate the Year of the Rooster while supporting a fantastic cause.

> CITY OF SYDNEY CNY 2017 <

Looking to celebrate CNY in style? Check out our MENU’s or BOOK a table today.

The Chinese New Year Festival runs from the 27th January – 12th February 2017.

Australia Day at The Morrison Bar

Let’s get some tucker!

One of the joys of an Aussie summer is to celebrate all things Australian:
backyard cricket, 50+ sunblock, any excuse to take the cover off the barbeque and when the plug thing pops out of your thongs…

Here at The Morrison Bar & Oyster Room, on Australia Day we put the “class” in classic: ice cold draught beer from local brewers, freshly shucked Sydney rock oysters and most importantly The Morrison Aussie Burger!

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We take a hand pressed Angus beef patty, season it with star anise salt and grill it to your preference.
A lightly toasted demi-brioche bun starts the burger stack, then we add the beef patty, fresh cos lettuce, a slice of tomato, house pickles, sliced beetroot and slather on some chipotle mayonnaise.

Served with thrice cooked “skins on” duck fat chips (calorie and guilt-free, we swear!) and an ice cold James Squire “The Swindler” Summer Ale.

For only $25, this is one bonza combo you don’t want to miss!

>Book your place at our table on Australia Day<