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!

 

Competition Time!

WIN! A 2-day Oyster Experience Trip

Feeling shucky?!

Enter the draw to win a place for you and a friend at an exclusive Oyster Experience Trip to the South Coast of NSW.

Day 1 – Meet Audrey, a local oyster farmer from Clyde River in Bateman’s Bay and be treated to a tour and tasting on location at Bay Rock Oyster Farm, which will be followed by a dinner cooked by chef Sean Connolly in association with De Costi Seafoods.

Day 2 – Includes a tour and tasting of the Wynlen House Urban Micro Farm in Braidwood. Meet gardeners Bronwyn and Helen who will share their wonderful world of “clean growing” in cool climate regions, educating and encouraging visitors to pick up the trowel and start a vegetable garden of their own!

The winner must be available for trip dates: 19th – 20th October 2017

Full T&C’s via link

Mother, Mum, Mama

Mum’s the Word!

We shouldn’t need an allocated day of the year to pay tribute to this lady, after all, she’s the main reason you know that eating carrots will make you see in the dark, sitting too close to the TV screen will make your eyes square, and that you should always separate your whites and colours…

To celebrate Mother’s Day, we at The Morrison thought it would be nice to spread the warm fuzzy feels and a couple of our staff have kindly shared their favourite childhood memories of their mums (awww, too cute!)

Charlotte Brandolini (Front of House + Chef)

“I come from a family of 5 kids, so it’s safe to say that we were fighting for mums attention all the time. To her credit, my mum would do her utmost to make sure we all got individual love and time with her. She use to take me with her grocery shopping on Thursday nights – it was this really special thing for just me and her and I absolutely cherished it. We would get hot chocolates afterwards and I felt like such a grown up. It’s really funny to think now how important these nights out where for me.”

Juan Carlos (Kitchen Manager)

“There’s no other way to say it, my Mother raised 3 little beasts. As young children and as teenagers, my little brother (idiot Oscar) and I were the worst, we were two savages always fighting and my Mother would have to suffer through the blood, tears and jealousy! But, she is the greatest lady, with a beautiful, strong character.”

Erin Carroll (Marketing)

“Time & patience – ask anyone who knows her, my mum has these two wonderful qualities for which I consider myself to be very lucky. The youngest of two, I was incredibly spoilt and nurtured as a child – my curiosity and vivaciousness encouraged. From sitting in on 15 years of Irish dancing classes, to helping me hand sew sequins onto dresses for uni projects, my mum has supported me through everything I’ve done. There’s something very calming about her personality that keeps you very grounded and safe.”

This Mother’s Day we’re treating the no.1 lady in your life to lunch or dinner! Simply book a table  at The Morrison for Sunday 14th May and Mum will receive a glass of bubbly and her meal on us!*

*T&C’s: One Mum per table. Bookings essential to receive this promotion.

For the Love of Wine

Wine Anyone?

See our Wine Journal – curated by Master of Wine Ned Goodwin

Australia’s love affair with wine is rich in history, its roots as deep as the late 1700’s with the introduction of vine cuttings by the Governor Phillip on the First Fleet in 1788. Now the fourth largest international exporter of wine, Australia has fast become a leader in producing award winning wines. Although built on a foundation of traditional “old world” wine-making, today many of our wine makers have a reputation for creating new trends in the industry – words such as “ethical”, “bio-dynamic”, “alternative varieties” trending hot in the cellar door.

Australia Wine Month across the month of May is the celebration of the above – playing host to hundreds of events throughout the country with our wine makers taking centre stage at the table.

To celebrate this, we’ve decided to name our Top 3 influencers of Australian wine:

James Busby (1802 – 1871) known as “the father of wine”. Originally from Scotland, his family immigrated to New South Wales in 1824. Although some wine makers were successfully producing in Australia at the time, it was Busby’s return from France and Spain in 1833 that helped the industry lift its game. Busby introduced a serious selection of grape varieties, including most classic French grapes and a good selection of grapes for fortified wine production.

Max Schubert (1915 -1994) the creator of the Grange Hermitage (Penfolds) and a pioneer of Australian wine. Schubert was born to Lutheran parents in a German community on the fringes of the Barossa Valley and started working at Penfolds in the 1930’s as a messenger boy, dedicating his entire life to the company and the wine industry.

Bryan Martin of Clonakilla and Ravensworth wines. Making a name for himself with his organic approach to wine-making, “boutique stuff” sized production and a passion to produce food-ready wines. An accomplished cook, forager and writer on the aesthetics of the relationship between wine and food, Martin has become well respected and admired in the industry.

The Morrison will be showcasing a selection of our favourite Australian wine, with white and red wine flights available throughout the month and a special oven baked  Normandy Camembert with melba toast & fresh dates by Culinary Director chef Sean Connolly – the perfect accompaniment to a drop of vino!

Join us to celebrate the world-class wine produced in our own backyard and book a place at our table!

>>BOOK NOW<<

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!

MORvalentinesday(Middle Image: pearsonsflorist.com.au // Right Image: theaustralian.com.au)

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.