Bannisters

Rick Stein on Tour

2011-01-25T16:25:00.000-08:00

Attention all Rick Stein Fans….

If there are two things Rick Stein is passionate about they are good food and travel, and now one of the world’s most highly respected chefs is set to share his passions with audiences in Australia when Blanco presents Rick Stein’s Food Odyssey.

“Addictive.”
Sunday Mail

Rick’s first ever theatre show on these shores will open at Perth’s Burswood Theatre in late March, then tour to Melbourne and Brisbane before two final shows are held at the Sydney Opera House.

Throughout a two-hour culinary journey Rick will bring his travels to life, working with his guest chef to prepare an array of dishes, and captivating audiences along the way with stories and footage from his TV series. His philosophy on food is to find joy in cooking and eating and Rick Stein’s Food Odyssey reflects his unbound enthusiasm for all things culinary.

Rick Stein has attained huge popularity and acclaim for his numerous TV cookery series and documentaries, as well as his best-selling cookery books. His zeal for quality fresh food and sustainable fishing and farming practices, has taken him from continent to continent, across magnificent shorelines in search of the very best produce the world has to offer.

Rick Stein’s Food Odyssey gives audiences the unique opportunity to see a master in action as he and his guest chef prepare a variety of culinary delights, from fishy favourites in Cornwall, to vibrant and colourful Mediterranean cuisine, onwards to the light spicy flavours of South-East Asia and culminating in a unique Australian dish.

“You’ve got to love Rick Stein. Unlike every other TV chef, he’s got no gimmicks, he doesn’t swear
and he doesn’t slag off other telly cooks.”
Scottish Daily Record

James Cundall, Producer, Lunchbox Theatrical Productions says: “The show combines a wonderful theatrical setting with a fascinating demonstration of cooking by a culinary genius, who blends his love of food with lively conversation and anecdotes from his travels around the world. It is humorous, enlightening, but above all a joyous evening’s entertainment.”

Rick Stein started out 35 years ago, opening a seafood restaurant on the north coast of Cornwall in the south-west of England, and soon his passion for food saw his Cornish business expand to now encompass five restaurants and a pub; a delicatessen, patisserie and gift shop; a cookery school and 40 hotel rooms across a portfolio of boutique properties.

He also co-owns with his fiancée Sarah Burns, the award-winning restaurant Rick Stein at Bannisters at Mollymook on the south coast of New South Wales and is a shareholder in Tower Estate winery in the famous Hunter Valley.

“… entertaining viewing… an enticing, gentle mixture
of travelogue, good food and what look like
very do-able recipes.”
London Evening Standard

His latest TV series Rick Stein’s Far Eastern Odyssey received audience acclaim when it screened on ABC1 earlier this year, and the accompanying book is extremely popular. His latest series Rick Stein’s Fruits of the Sea is currently screening on Foxtel’s Lifestyle Food Channel and food enthusiasts have also seen him recently on Masterchef and Masterchef Junior.

His knowledgeable, accessible and endearing style not only reflects his love of fresh produce – and unashamed fondness for all things “fish” – but his ability to weave in social, cultural and historical information takes his programming out of the realm of a simple “cooking show”, and as such Rick’s programmes regularly feature in the networks’ top-rating series, making him one of the most popular international chefs in their line-up.

In his long career Rick Stein has cooked for The Queen, Presidents and Prime Ministers – Rick Stein’s Food Odyssey offers Australians a rare opportunity to see one of the world’s top chefs live on stage as he and his special guest cook up exciting recipes from around the globe.

“Up close and personal with food’s biggest star – a mouth-watering night out!”
New Zealand Herald

Rick Stein’s Food Odyssey is produced by Etchells Enterprises, Lunchbox Theatrical Productions, and David Atkins Enterprises.

RICK STEIN’S FOOD ODYSSEY
TICKETS ON SALE MONDAY 31 JANUARY, 2011

PERTH
29 & 30 March Burswood Theatre
Book at ticketek.com.au

MELBOURNE
4 & 5 APRIL REGENT Theatre
Book at ticketmaster.com.au

BRISBANE *
7 & 8 APRIL CONCERT HALL, QPAC
Book at qpac.com.au

SYDNEY

18 & 19 APRIL CONCERT HALL, SYDNEY OPERA HOUSE
Book at sydneyoperahouse.com

* Brisbane on sale dates to be confirmed

Visit ricksteintour.com.au for more details and to book

Christmas and New years week @ Bannisters

2010-11-16T16:30:00.000-08:00

Bannisters opening hours for the Christmas and New years week are below! Its going to be a great summer at Bannisters and we look forward to seeing you all....

Restaurant Opening Hours

Christmas Eve - Open for breakfast, lunch and dinner

Christmas Day - Closed for breakfast - room service for in house guests

Open lunch only - bookings essential

Closed for dinner

Boxing Day - Open breakfast only closed for lunch and dinner

NYE - Open for breakfast, lunch and dinner

New Years Day- Open for breakfast only from 8am, closed lunch and dinner

Pool Bar Hours and Entertainment

Pool Side bar & dining area will be open to the public every day from 6pm until late.

NYE @ the Pool Bar includes; bubbles on arrival, canapes and Roddy Reasons acoustic music from 7pm and DJ Pye will play from 10pm-1am. Tickets $70, bookings essential.

Live music by the pool

Christmas Eve - 6pm-9pm

Christmas Day - 3pm-6pm

Boxing Day - 6pm-9pm

NYE - 7pm-1am

Day Spa

The Day Spa will be closed on Christmas Day and open all other Holidays. Pre booking is essential to avoid disappointment.

*Please note that additional service fee will be applicable on Pubic holidays for further information please call on (02) 44 55 30 44 or click here to visit the website.

** Managements reserves the right to change the above details without notice at their discretion

Rick Stein at Bannisters Lunch Special

2010-11-03T16:39:00.000-07:00

Back by popular demand!

Rick Stein at Bannisters $60, 3 course Wednesday Lunch Special. Enjoy the views, some amazing seafood and great value...

First Courses

Steak Tartare.

With matchstick potatoes.

Sautéed Whole King Prawns with Garlic Butter.

Deep Fried Squid with Aioli and Tomato.

Fish and Shellfish Soup with Rouille and Parmesan.

Main Courses

Sirloin Steak with Thick chips, Watercress and Béarnaise sauce.

Meurette of Blue Eye Trevalla and Yabby.
With caramelised eschallots, bacon and mushrooms.

Fillet of Snapper with Vanilla Butter Vinaigrette.

A Seafood Restaurant classic! Normally done with Sea Bass but equally as good with Snapper.

Grilled Yellowfin Tuna

With olive oil mash and a tomato dressing.

Desserts

Pavlova with Strawberries and Vino Cotto.

Orange and Cardamom Crème Caramel.

Hot Chocolate Fondant with Coffee Ice Cream.

Meredith Sheep blue - Gippsland, Victoria.

SAMPLE MENU ONLY

Book your table today by clicking here...

Whale watching on the South Coast

2010-10-22T17:51:00.000-07:00

Who's watching who? Courtesy of www.jervisbaywhales.com.au

Every year conveys of Humpback whales migrate from the cool rough waters of the Antarctic up the East Coast of Australia to breading grounds in the Great Barrier Reef; these stunning creatures grow to 16 metres in length and pregnant cows can weigh up to 30 tonnes. The South Coast provides some of the best whale watching in Australia, our Headlands with a clear stretching view of the horizon makes for perfect viewing from the land.

Whale Season on the South Coast is from May to late November when it is not uncommon to see groups of mothers teaching calves how to play in bays and off the headline through the day.

Up close and personal aboard Dolphin watch cruises, www.jervisbaywhales.com.au

For those of you who wish to get up close with the whales ‘Jervis Bay Dolphin watch cruises’ offers amazing sightseeing with a 98% success rate-and if you don’t see any? You get a free ticket to come back! Visit their website here which includes great video clips and images.

Bannisters Pool Bar with a pinnacle headland view and both North and East exposure is a perfect vantage for those who wish to relax with a cocktail and a pair of binoculars!

Many mothers and newborns are now migrating north, this whale season has seen record daily sightings and the whales will be passing by until mid-November; make sure you don’t miss out on this spectacular sight…

www.jervisbaywhales.com.au

A little bit of Rick Stein at Bannisters in your kitchen...

2010-10-09T21:41:00.000-07:00

Bourride of Salted Cod, Snapper, John Dory and Kings Prawns

Bring a little bit of Rick Stein at Bannisters magic to your table with this recipe straight from Rick's kitchen, Happy Cooking!

Bourride of salted Cod, Snapper, John Dory and Kings Prawns (serves 4)

The classic provincial fish stew thickened with aioli served with a crouton spread with harissa.
25ml olive oil
1 medium onion, chopped
1 small leek, chopped
½ bulb fennel, chopped
4 garlic cloves, chopped
2 pared strips of orange peel
2 tomatoes, sliced
1 fresh or dried bay leaf
1 sprig of thyme
1.2 litres fish stock
½ teasp. Salt
240 g salted cod
240 g snapper
240 g John Dory
8 x prawns

For the Croutons:
25ml olive oil
4 x 2.5 cm slices French bread, cut on a slant
1 medium-hot red chilli, seeded and finely chopped
4 sun-dried tomatoes in oil finely chopped

For the Aioli:
4 cloves garlic, peeled
½ teasp. Salt
1 medium egg yolk
2 teasp lemon juice
175 ml extra virgin olive oil

To make the bourride: heat the oil in a pan large enough to hold all the vegetables, stock and fish. Add the onion, leek, fennel, garlic and orange peel and fry gently without colouring for about 5 minutes, then add the tomato, bay leaf, thyme, fish stock and salt. Bring to the boil and simmer for 30 minutes.

To make the aioli: Put the garlic cloves onto a chopping board and crush them under the blade of a large knife. Sprinkle them with the salt and then work them with the knife blade into a smooth paste. Scrape the garlic paste into a bowl and add the egg yolk and the lemon juice. Using an electric hand mixer, whisk everything together and then very gradually whisk in the olive oil to make a thick mayonnaise-like mixture.

To make the croutons: heat the oil in a pan and fry the bread until crisp. Remove from the pan and set aside. Mix together the chilli and sun-dried tomato and bind with a little of the aioli. Spread over the croutons and keep warm.

Add all the fish to the bourride, including the salt cod, and simmer very gently for 3 minutes, then add prawns for a further 2 minutes or until just cooked. Remove the fish carefully and set aside in the warm serving dish Strain the cooking liquor through a sieve into a clean pan, pressing down with a ladle to extract as much flavour as possible.

Put the aioli in a large bowl and whisk in a good splash of warm stock, then pour in the rest, whisking continuously (if you add all the stock at once, the aioli won’t amalgamate properly). Return the sauce to the pan and, continuing to whisk, heat to the temperature of an egg custard (hot enough to be uncomfortable to your little finger) to thicken it. Pour the bourride over the fish and prawns, sprinkle with the chopped parsley and arrange the croutons on top. Serve with boiled potatoes.

....and for those people who prefer to enjoy their seafood minus the labour, why not book a table at Rick Stein at Bannisters by clicking here

The long weekend escape

2010-09-28T19:38:00.000-07:00

Escape the city with a mini-break to Mollymook, NSW

Everyone who lives in the city needs to getaway from time to time, when the city seems more crowded, loader and more frustrating its time to escape somewhere secluded…

For those who have never visited Mollymook its part of the beautiful Milton-Ulladulla region on the South Coast of NSW. This peaceful and stunningly beautiful area with is a known destination for mini breaks and the October long weekend is a great time of the year to visit.

What’s on this weekend?

“Escape ArtFEST- 10 days of Artistic Bliss”

A well known festival in the region, ArtFEST celebrates literate, music, art and film by showcasing our fantastic local artists in the best venues. Rick Stein and Sas burns (part owners of Rick Stein at Bannisters) are patrons of the event and will be officially opening the festival on Friday. Visit the website for times of the great events on show, escape with ArtFest.

“Milton Settlers Fair”

Every year hundreds of people travel to see Milton’s annual celebration of the local heritage. See live music, markets, crafts, physics and of course the annual scarecrow competition. A great day out for the family and a perfect place to relax and unwind

Rick Stein at Bannisters

Lunch at Rick Stein

Rick Stein at Bannisters officially opens 7 days for lunch from the beginning of the October school holidays, make the most of the stunning views of Bannisters headland and enjoy a meal of the regions best and freshest seafood. Rik Stein at Bannisters is fully licensed and recently awarded "Best New Restaurant on the South Coast" by NSW restaurant and catering. To make a booking for lunch or dinner please phone 02 4455 3044

Cocktail on the headland

Breathtaking views and a relaxed cocktail lounge atmosphere make Bannisters pool bar the prefect place to chill out this weekend. Opening daily from 6pm the bar has a great range of cocktails, gourmet pizza and tapas.

Spa indulgence

Bannisters Day Spa has designed a space for you to retreat and recharge. With our stunning cliff top location and our friendly atmosphere, we aim to soothe life's everyday stresses. Experience massage, facials, body treatments and more, we are open 7 days, 10am-6pm. Bookings essential, phone 02 4455 3044.