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

Emerald Merimbula Oysters

Luck be a lady

For oyster enthusiasts like us, it’s always exciting to receive a delivery of freshly harvested oysters – even more so when those oysters are subject to a rare natural occurrence in the pristine waters they’ve been growing in…

This week at The Morrison Bar & Oyster Room, we were lucky enough to receive 150 dozen of the rare emerald oyster from Lake Merimbula in the Sapphire Coast of NSW. A popular area for rock oyster farming, this region is currently in season and producing some spectacular produce!

An emerald oyster (or huître verte in French) is known to grow randomly in the cold winter months, the shellfish having fed on a type of micro-algae in the water called blue navicula. This turns the gills a beautiful greeney-blue colour due to a blue water soluble pigment called marennine.

High in antioxidants, antibacterial and antiviral properties, the flavour profile of the emerald oyster is similar to a classic sydney rock: full rich mineral notes, lightly salted with a long iodine finish – and shucking good!

Although we’ve almost sold out of these little beauties, we sincerely hope you’ve had the chance to try this oyster delicacy – who knows when they’ll be around again…

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.

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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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.

 

2016: The year of deliciousness

Celebrating the “Year That Was” @ The Morrison

mor_food2016Food glorious food! The year that was 2016 at The Morrison Bar & Oyster Room saw no shortage of delicious offerings, from the cracking good Steam Pots during Crab Carnival, the Kilpatrick Modern oysters of Oyster Festival, to the Wings & Tails basket from Pigfish: it’s safe to say Culinary Director chef Sean Connolly brought to life his love of local and seasonal produce.
See our Summer 2017 Menu.

Foodies were spoilt for choice in October when Sean Connolly and Gary Mehigan went head-to-head at the North vs South dinner, a celebration of the best of British cuisine with Australian produce! With wine matches by McWilliams, it was a wonderful evening enjoyed by all.

mor_oysters2016Top Left: @themorrisonsydney // Bottom Right: @paulpayasalad

Many oysters make much love! We say that a lot (and take it seriously!) with 2016 being no exception – The Morrison selling 10’s of thousands of the humble mollusc last year and taking the term “bilvalve bounty” to the next level. Our infamous $1 Oyster Hour Wednesdays were as popular as ever, and throughout our annual Oyster Festival in August we shucked up a storm delivering the freshest, juiciest oysters in the country!
See our Oyster Library.

Get into the spirit! As well as the incredible food offerings, one of the other highlights of the year were the lip smacking cocktails created by our Bars Manager Genevieve Holloway and her talented team. The Crabby Mary being the ultimate crowd pleaser, with it’s spicy tomato & Ketel One blend and King Crab leg, as well as the cinnamon smooth Golden Duke.
See our current Cocktail List.

mor_cocktails2016

We’re looking forward to bring to you another year of culinary delights – make sure to regularly check out our >>WHAT’S ON<< page for current events or Book a Table today!

Unless otherwise stated, all images in this post were snapped by the talented @amykatesnaps

Don’t get your tinsel in a tangle!

The Most Wonderful Time Of Year

Every year, somewhere in between a mini-break to Bali and planning our Halloween costumes – we start the inevitable countdown to Christmas. Whether you’re ready for it or not, your local supermarket is playing Christmas carols on a loop and you find yourself stock piling boxes of Roses chocolates just in case Aunty Jan and Uncle Lance drop in for a cuppa.

Here at The Morrison, we begin our Christmas planning in much the same way (albeit minus the impulse purchases and panic attacks at the sight of giant candy canes). We like to keep our Christmas simple using an old fashioned recipe of good food, good wine and great company!

It starts with a POP! Kick off your celebration, big or small, with a glass of bubbly! Preferably something French such as Piper-Heidsieck Brut, the perfect aperitif said to taste like the stars…

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Many Oysters make much love… We say it a lot, and we seriously mean it! These mollusc morsels are delicious all year round, harvested from around the beautiful coastlines of Australia and freshly shucked before arriving at the table. The festive season is no exception, our oysters are served au natural in the shell and pair perfectly with a glass of Piper…

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A Feast for a King! It’s no secret by the end of the year we deserve a treat and that means a break from the kitchen! Gather your favourite colleagues or friends and book a Feast Menu at The Morrison. For only $75 pp you will be treated to a generous 4-course meal, complete with Steak Tartare, Crab Tacos & Oysters, slow-cooked Lamb Shoulder with our infamous Duck Fat Chips. Add a bottle (or two) of wine, share your best Dad-joke with the table and your Christmas is complete!

Sign off with a Snowball… It wouldn’t be Christmas without a tipple of brandy, we mix Hennessy VS with maple syrup, vanilla & cinnamon sugar, lemon juice and egg white – the result is a creamy sweet punch with hints of your Nana’s Christmas pudding. Warm and gently spiced, the ultimate way to end your night!

Book your Christmas Feast with us today! 

Meet Our Oyster Farmers!

John and Ben Ralston are 5th generation oyster farmers from Ralston Bros Oyster on the Clyde river in Batemans Bay – 4 hours south of Sydney. The Ralston family has over 140 years of oyster farming history and the boys have been taking boats out in the river since they could walk. “I remember dad giving me my first row boat and telling me I was only allowed to stay out the front of his shed. I would always sneak down the river only to be towed back to the shed by another passing oyster farmer “ – Ben Ralston

The Ralston Bros business has come a long way and we are lucky enough to be the first restaurant in Sydney to be buying both brands the Le Petit Waterfall Oyster and The Waterfall
Oyster. The Ralston brothers finish their oysters in a special ways to achieve an amazing flavour. The method used to finish their oysters is a family secret and we couldn’t sweet talk the brothers enough into spilling the beans. So you will have to come and try them for yourself! Ralston Bros Waterfall Oysters are finished in the freshest oceanic water that comes into the Clyde River giving a fresh crisp taste. And The Le Petit Waterfall Oysters are finished in the river where the fresh Clyde Mountain water mixes with the oceanic salt water to give a sweet creamy flavour.The Brothers have shown us their amazing family history and their brand shines through the Ralston Bros Oysters logo. This is a photo the boys took of their father driving down the river.