Escapades

Arriving in Launceston, where my parents relocated five years ago, brought back memories of carefree holidays and the renowned Tasmanian food and wine.

After checking in, Lucie from Joval and I caught up over a glass of MV Clover Hill ‘Exceptionnelle.’ We were soon joined by other Joval reps and industry peers from across Australia. Ian White, GM of Clover Hill, shared entertaining stories about the weather and the Tasmanian vintage, setting the tone for the weekend.

Dinner at Du Cane Brewery in Launceston featured quirky brews like Blackberry Saison and Miso Honeycomb Stout. While we aimed for an early night, lively discussions about the Tasmanian wine industry and the Sparkling vs. Champagne debate kept us at the hotel bar until late.

The next morning, we set off for Pipers River. The Clover Hill vineyard, perched at 290m above sea level, is among Tasmania’s highest. We saw both historic and newly planted vines, with plans for future expansion.

The highlight was a Clover Hill MV masterclass with Chief Winemaker Robert Heywood, who detailed their innovative multi-vintage approach. This technique blends reserve wines with current vintages, creating a balanced style with crisp acidity and lively bubbles. Our tasting concluded with Clover Hill’s top cuvées paired with local delicacies like oysters, scallops, and Cape Grim beef.

As I reflect on the experience, I’m filled with gratitude for having such exceptional vineyards in my home of Tasmania. It’s a privilege not only to enjoy world-class wine from this region but also to work with and bring you these extraordinary wines at ESCA.

— Eleonore Wulf

We’re delighted to announce the appointment of Ibrahim Kasif as the new Head Chef of Nour. This signals an exciting new chapter for Nour, renowned for its vibrant take on Middle Eastern cuisine.

Situated in Surry Hills, Nour has become a favourite for its contemporary interpretation of Lebanese flavours, presented within its light-filled, pastel-hued interiors. Under the expert guidance of Executive Chef Paul Farag, Nour has flourished, earning high praise from both guests and critics. As Paul moves on to focus on exciting new projects within ESCA, he leaves behind a lasting legacy of success.

Ibrahim Kasif, former owner and head chef of the hatted Stanbuli, brings over a decade of experience in Middle Eastern cuisine to his role at Nour. Known for his creative flair and deep appreciation for traditional flavours, Kasif is introducing a fresh menu that is set to captivate both long-standing guests and newcomers alike.

Some of the highlights from Kasif’s new menu include woodfired stuffed mussels with pine nut rice and chicken fat butter, raw kingfish tabbouleh with horseradish cacik and sesame leaf, and dry-aged half duck mishwe with baharat and Ottoman quince sauce. Vegetarians can enjoy dishes such as woodfired mushrooms with burnt leeks and muhammara, and the mountain salad with green olives, pomegranates, walnuts, and pistachios.

“Ibrahim is the perfect person to lead Nour into its next chapter,” says Co-Founder, Ibby. “Paul has set an incredibly high standard, and we’re confident Ibrahim’s passion and expertise will continue to elevate Nour. I’ve been a fan of his cooking since Stanbuli, so it’s a privilege to welcome him to the ESCA team. I’ve had the chance to sample his new dishes, and I’m excited to see how our guests will react.”

Kasif added: “Paul has done outstanding work here, and it’s an honour to continue his legacy. The new menu will keep the essence of Middle Eastern flavours alive while introducing some new twists that our guests will love. It’s a new chapter for Nour, but one that respects its rich history.”

Be one of the first to experience Ibrahim Kasif’s exciting new menu at Nour. Book your table now at www.noursydney.com and discover a fresh take on Middle Eastern flavours.

Judging the finale were ESCA’s Food and Beverage Director, Mark Anderson; ESCA’s Group Bar Manager, Kerry Burgess; Jason Crawley, Founder/Owner of Crawley’s Bartender Syrups; and Tayla Kendall, Trade Marketing Executive at Vanguard Luxury Brands. The five finalists presented their cocktails, vying for the ultimate prize of featuring the winning cocktail across all ESCA venues in July, along with an enticing trip to the Four Pillars Distillery in Healesville, Victoria. The atmosphere was electric as colleagues cheered on our competitors who poured their hearts and heritage into their concoctions. 

Abigail De la Cruz impressed with her cocktail “Harmony,” which blended apple-infused Gospel Solera Rye Whiskey, Morris Rutherglen Smoked Muscat Whisky, lemon, and a sorrel leaf garnish. Drawing inspiration from her team at Aalia, Abigail crafted a drink that embodied the harmony and camaraderie she experienced at work. Her creation was a fusion of the whisky sour and penicillin cocktails, resulting in a balanced and harmonious flavour profile. 

Elena Marchand presented “Kingsford Smith,” a modern twist on the classic Paper Plane cocktail. Her version, named after the legendary Australian pilot Kingsford Smith, featured Morris Rutherglen Whisky, Rhubi Mistelle, Marionette Bitter Curaçao, Lemon, and Orange.  

Charlie Howard’s “Red Rhubi” was a refreshing highball inspired by the Hiragana Highball at Ito. Combining Four Pillars Bloody Shiraz Gin, Marionette Bitter Curaçao, Rhubi Mistelle, Beetroot, and Soda, this cocktail was designed for ease of preparation and batching, making it a practical yet delightful choice to implement across all venues–a business owner’s dream. 

Joe Chan’s creation, “The Blockbuster,” with its innovative combination of Iron Goddess Tea and apricot-infused Gospel Solera Rye Whiskey, Brandy, Crawley’s vanilla, and a salted caramel popcorn garnish. Joe’s inspiration came from his reflections on “home,” drawing from his experiences in both Australia and Hong Kong. He opted for Australian ingredients with the theme of Hong Kong memories. The cocktail was a nostalgic nod to his childhood, recalling moments spent watching movies with his father.  

Beth Harris captivated the judges and the audience with her cocktail, “Albi.” This exquisite blend featured coconut-washed Gospel Solera Rye Whiskey, Broken Bean Liquor, Crawley’s Coconut, and Orange Bitters. Every ingredient used was from the Vanguard portfolio, a sure way to impress the judges. Albi was more than just a cocktail; it was a heartfelt tribute to Beth’s Lebanese heritage and her beloved grandmother. The name “Albi,” meaning “my love” in Arabic, is a term of endearment her grandmother used when they were young. The Broken Bean Liquor, sourced from the Central Coast where her grandmother lives, added a personal touch to the drink, tying her childhood memories into the drink. 

After careful deliberation from our expert judges, who assessed creativity, flavour profile, and presentation, Beth and her cocktail ‘Albi’ emerged victorious. ESCA’s cocktail competition was more than just an event; it was a celebration of creativity, culture, and community. A special thank you to each bartender who entered and brought a piece of their story to their creations. Beth’s winning cocktail, ‘Albi,’ will grace all ESCA cocktail lists throughout July, so be sure to visit any ESCA venue to give it a try. 

Our adventure commenced in the heart of Paris, where we eagerly set out to explore its diverse arrondissements. Our transfer from the airport took us past the Arc de Triomphe, the first of many landmarks on our trip. Venturing through the bustling streets, we marveled at Notre-Dame’s timeless grandeur and ascended the Eiffel Tower for sweeping views of the city. The Moulin Rouge added a touch of theatrical charm to our Parisian experience, its iconic red windmill a beacon of nightlife and entertainment. 

Memorable dining experiences punctuated each day. On our first day, we savored Burgundy snails and foie gras with a bottle of Pouilly-Fuissé, enjoying the view of Parisians wandering by. Dining at Le Jules Verne, nestled 125 meters above Paris, was a highlight, offering not just exquisite food and wine, but also panoramic vistas that took our breath away. 

We loved exploring both local traditions and hidden gems, from seasonal white asparagus (with *almost* every meal in Paris) to the artisanal delights of Conserverie la Belle-Iloise, established in 1932. We visited Dandelion, a recent addition with only three months in operation, offering refined small plates and an incredible wine list. Meanwhile, Cendrillon (French for Cinderella), which we visited during its opening week, boasted an inspired Asian-American menu. The warmth and professionalism of the hospitality industry in Paris reaffirmed our passion for creating world-class guest experiences at ESCA. 

Next, we explored the Champagne region, renowned for its world-class heritage Champagne. In Reims, we were captivated by the town’s historical allure and its pivotal role in Champagne production. Our days revolved around visits to the renowned Champagne Houses of Maison Mumm and Perrier Jouet, where we were graciously hosted to deepen our understanding of the craft. 

Exploring the vast cellars of Maison Mumm was a journey through time. From the rare 2000 G.H.Mumm RSRV ‘Lalou’ Champagne to the Perrier Jouet Belle Epoque collection spanning multiple vintages, each sip told a story of craftsmanship and tradition. We marveled at unique finds like the 2022 Antidoot ‘Gorsem/Framboos’ Beer and the 2012 Chateau de Fonsalette Cotes-du-Rhone. 

The lunch we attended at Perrier Jouet’s Maison Belle Epoque was truly a once-in-a-lifetime experience. Afterward, we were invited to explore the iconic gardens of the Maison and experience the extensive collection of Art Nouveau works displayed throughout the property. 

As we return to ESCA, energised and inspired, we bring back not just memories but a deeper appreciation for life’s simple pleasures. Let’s toast to the beauty of travel, the thrill of discovery, and the timeless allure of France. 

À bientôt, E! 

HOMS is an emotional wellness social movement and early intervention services provider led by Mitch Wallis, who has publicly shared his stories of immense battles with anxiety, depression & a lifetime of mental illnesses online with his vast audience. 

An innovator and driving force in the mental health space with the goal to transform the lives of 1 billion people to be more mentally healthy, Mitch has created “Real Conversations” – a mental health training platform alongside “Real Mates” – a dedicated peer support program of accredited mental health mentors in workplaces and communities.

At ESCA we are dedicated to help fund this incredible cause, one that is close to our hearts so that in the future every human being on the planet can be real about how they feel, helping them to drop the brave face and connect in meaningful ways during challenging times.

As of Monday 10th October, each ESCA venue will donate $1 from the sale of the following items when you dine with us:

• Aalia’s Eggplant mes ‘a’ aha, spiced tomato  
• Lilymu’s ‘Tom yum’ prawn dumplings, soy and lime dressing
• Nour’s Tamuru Passion
• Henrietta’s whole chicken meal
• Cuckoo Callay’s avocado toast

Through our donations, we can empower individuals, increase resilience and connection, and lower suicide and mental illness levels. Find out more about our charity partner Heart on my Sleeve via their website heartonmysleeve.org

Executive Chef, Paul Farag, renowned for his bespoke culinary techniques, and fusion of Middle-Eastern and North-African flavours invites fellow industry friends to AALIA’s kitchen, offering Sydney-siders a chance to try their indulgent dishes for one night only.

First in the series, taking over AALIA’s menu for one night only (Monday 10th October), is Lebanese Armenian Australian acclaimed chef, Tom Sarafian from SARAFIAN in Melbourne. Diners can expect to see Sarafian’s heritage come to life, feasting on a four-course sharing-style barbecue feast. Cult favourites including the Sarafian hummus with spanner crab and king prawn, alongside barbecued lamb cutlets with Sarafian harissa, are just a few examples of what will be featured on the menu ($100 per person).

Next in the line-up, on Monday 14th of November is Adam Wolfers of Brisbane’s Gerard’s Bistro. Adam and Paul have joined forces to create a collaborative menu that infuses Middle Eastern, Hungarian and Australian cuisine that pays homage to Adam’s Jewish heritage. Guests can expect dishes from Adam like broccoli tabouli and Kibbeh nayyeh with red zhoug and murri, as well as his famous carrot molasses golden gaytime dessert alongside signature AALIA dishes the khorasan pita and dry aged duck fesenjan.

“I’m feeling super inspired after travelling the different regions of Lebanon the past three weeks, to cook a Lebanese charcoal BBQ feast with Paul and the team at Aalia. My menu features some of my all time favourite dishes, along with a couple of new spring dishes using the finest local produce and my Sarafian Melbourne hummus, toum and harissa.” – says SARAFIAN’s, Tom Sarafian

“After the success of the launch of AALIA, I knew I wanted to use this space to expand the boundaries of Middle-Eastern cuisine and continue to create new and exciting flavours for our guests, and what better way to do this than with the help of my very own friends from the industry. This collaboration series is something I’ve been looking forward to, because I know it will bring an entirely new flair to AALIA.” – says AALIA Executive Chef, Paul Farag

I’m excited to work with Paul again! We haven’t since being at Bentley group. We’ll be bringing all the flavours of Maghreb and the Middle East to AALIA from my restaurant Gerard’s” – says Gerard’s Bistro Executive Chef, Adam Wolfers

AALIA’s takeover dinner series is set to continue into 2023, with more of Paul’s industry friends to be announced.

Reserve your seats at one of these limited-time-only takeovers to taste the Middle East like never before.

Combining beautiful ingredients across territories and times, AALIA looks to provide diners with an Arabian odyssey of dishes. At the helm of it all is Executive Chef, Paul Farag, who has spent years delving deep into the food landscapes of the Middle East and North Africa in order to bring forgotten ingredients to the forefront.

“Through food, we’re trying to showcase a beautiful region of the world which almost everyone seems to forget has a luscious coastline, flanked by oceans, rivers, and seas. I want this menu to reflect a lighter way of shared eating – in the same way you assume a Mediterranean restaurant is going to be bright and fresh in flavour, this is truly the same principle for Middle Eastern cuisine. The idea behind the menu itself is to start with a few raw dishes and mezze, followed by mains and sides, with each dish crafted to represent a particular region, or specific era of Arabic culture”, explains Executive Chef, Paul Farag.

Whether you choose to indulge in the banquet menu or order a la carte, know that every detail of service has been carefully considered to ensure AALIA provides an authentic food journey. Most recommended is the Persian Caviar served with malawach, diced shallot, labneh, and a sprinkling of chives, as well as the traditional Murray Cod Masgouf – often considered the national dish of Iraq. Butterflied along the bone before being barbequed low and slow, a traditional masgouf glaze of garlic, turmeric, tamarind, and the juice of apples and pineapples is brushed on whilst cooking, bringing a smoky, acidic flavour to this fish dish.

A soft dining space; the sculptural features of the restaurant pay homage to Sydney’s iconic MLC Centre. Distinguished Australian architect, Matt Darwon, is responsible for crafting a level of theatre and warmth within the 150-seat venue, to perfectly complement the menu.

“The AALIA space is a veritable representation of function meeting form, a space that will remain architecturally relevant for decades to follow. “says Jorge Farah, Executive Director and Co-Founder of ESCA.

“AALIA has come to further represent our ESCA portfolio with a truly unique restaurant that showcases the diversity of the Middle East, and we’re excited to bring such deep cultural and culinary insights to Sydney diners”, says Ibrahim Moubadder, Executive Director and Co-Founder of ESCA.

Upon entry, AALIA encourages diners to leave their assumptions at the door, embrace the unexplored, and reimagine culinary possibilities.