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Food

The Top 5 BYO Restaurants in Sydney

Here are the best BYO restaurants in Sydney and the wines you should bring along with you.

GOLDEN CENTURY

Not only does this Chinatown landmark have a stellar list, but they also allow you to bring top Pinot to pair with duck. Open till 2 am.

Recommended Wine: Aromatic dry whites like Gewürztraminer or Riesling are a great match for Chinese cuisine. However, why not try a savoury low tannin red like a Yarra Valley Pinot Noir or Hunter Valley Shiraz, which match perfectly with duck and sweet pork dishes.

Corkage: $8 per person

393-399 Sussex St, Sydney

Visit the Golden Century website

SEAN’S PANAROMA

A Bondi institution where two hatted food can be easily paired with your perennial favourites.

Recommended Wine: VermentinoPinot Grigio or Sauvignon Blanc match perfectly with the Mediterranean inspired menu and seaside setting. But, if your main targets on the menu are their fresh seafood dishes, then Semillon is the classic seafood match. For red wine purists, an excellent GSM or Merlot is a good option.

Corkage: $25 per bottle

270 Campbell Parade, Bondi Beach

Visit Sean’s Panaroma website

TETSUYA’S

Still the original temple of gastronomy that allows you to bring favoured and special bottles.

Recommended Wine: Crisp, dry whites such as an off-dry RieslingGewürztraminer or Semillon match perfectly with the French inspired, Japanese cuisine on offer. Tetsuya’s is one of Sydney’s top foodie destinations, so don’t be afraid to bring out the big guns with that aged bottle of Tyrrell’s Vat 1 Semillon you’ve been saving.

Corkage: BYO by prior arrangement at the time of booking. $30 for the first bottle, $45 for subsequent bottles.

529 Kent St, Sydney

Visit the Tetsuya’s website

BAR REGGIO

Possibly the cheapest yet well loved BYO in Sydney where industry folk pair Grand Cru Burgundy with pizza.

Recommended Wine: When thinking of Italian food and wine, always consider ‘what grows together, goes together’. That means SangioveseNebbiolo, Montepulciano and Nero d’Avola for reds and Vermentino, Fiano or Pinot Grigio for whites.

Corkage: $2.50 per person

135 Crown St, Darlinghurst

Visit Bar Reggio website

ONE PENNY RED

Offers superb modern Australian food, and once a month they tailor a four-course dinner to match wines from your cellar.

Recommended Wine: A savoury Tempranillo would be a good choice. But, just bring that special bottle you’ve been saving and see what the chefs come up with.

Corkage: $80 per person inclusive of BYO and 4 course custom menu. Minimum 4 people. Last Tuesday of every month. Bookings essential

2 Moonbie St, Summer Hill

Find out more about the One Penny Red raid your cellar door dinners

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The Top 5 BYO Restaurants in Melbourne
Words by Ben Hallinan & Patrick Haddock on 15 Mar 2017
Get set to bring that favourite bottle out of the cellar as we present the best BYO restaurants in Melbourne. SCOPRI Ask any Melburnian with an Italian leaning where they would take an aged Barolo, and it’s always Scopri. $15 per bottle corkage will get you glassware and a smooth Italian waiter. Recommended Wine: What grows together, goes together. Think Italians reds like Barolo or Montepulciano and  Vermentino ,  Fiano  and  Pinot Grigio  for whites. Corkage: $15 per bottle 191 Nicholson St, Carlton Visit the Scopri website Mamak
Inexpensive and delicious with corkage at just $2 per head so you can focus on the delicious Malaysian fare – don’t forget the Roti bread. Recommended Wine: Reds with medium tannins like  GSM   or  Merlot   are a good choice for spicy cuisine. So too are light and aromatic whites such as  Riesling   or  Sauvignon Blanc . Corkage: $2 per person 366 Lonsdale St, Melbourne Visit the Mamak website LADRO
You want pizza in Prahran or fettucine in Fitzroy? You got it. On Mondays, you can bring your own and enjoy a slice of the action with the $5 corkage going to two amazing local charities. Recommended Wine: Bring along a good Italian red variety like a  Montepulciano  or  Nebbiolo . For whites, think  Vermentino ,  Pinot Grigio  or  Fiano . Corkage: $5 every Monday with all proceeds going to Vinnies Vannies and the Prahran Mission. BYO also available at $15 per bottle Tuesday to Sunday at the Fitzroy Ladro. Ladro @ 224 Gertrude St, Fitzroy and Ladro TAP @ 162 Greville St, Prahran Find out more about the Ladro charity BYO VICASIA
Some call this the best Asian BYO in the city and it already has a three glass rated wine list, but for $15, you can pair dumplings with your own  Riesling . Recommended Wine:  Gewürztraminer   is a great choice as it is similar to  Riesling , but has more rose petal and lychee flavours that match well with Ken Yuen’s modern Chinese cuisine. For red wine, we recommend a medium-bodied  Pinot Noir  from the  Yarra   or  Mornington   or a subtle  Hunter Valley Shiraz . Corkage: $15 per bottle 95 Victoria Ave, Albert Park Visit the VicAsia website FRANCE-SOIR
The original and best, for over 30 years, Jean-Paul Prunetti’s bistro has been a leading light in Melbourne’s restaurant scene. Marry your best French bottles to some of the classiest French food in the city. Recommended Wine: Bring along your favourite  french import , or your best  Chardonnay ,  Cab Sav   or  Pinot Noir . Corkage: $15 every day except Saturdays 11-13 Toorak Rd, South Yarra Visit the France-Soir website:
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Pacific Reef Fisheries Best of the Best RAS President's Medal
Words by Words Ed Halmagyi on 12 Jan 2017
Winner of the prestigious NSW Royal agricultural society president's medal, pacific reef fisheries are revolutionising aquaculture one luscious Cobia at a time. The rich alluvial plains that straddle Queensland's Burdekin River on the Whitsunday Coast are some of Australia's best agricultural land. Tomatoes, melons, capsicums and more find their way to markets all over the nation from here. But as the river nears the coast, salt-tinged air from the Coral Sea takes hold, making vegetable production less viable. Yet at Alva Beach an extraordinary story in Australian farming is unfolding. Nestled on the edge of the ocean, a vast series of deep 100m2 pools are laid out, each one teeming with life; swirling masses move below the surface, seen only by the way the water wrinkles in the sunlight. This unique farm is home to some of Australia's best seafood, for in these ponds, Pacific Reef Fisheries breed delicious tiger prawns, and one of the world's most impressive fish - the cobia. TROPICAL ORIGINS Australians usually refer to cobia as 'black kingfish', but this is misleading for the fish is actually a relative of remora, those sucker-fish seen attached to sharks in documentaries. Native to the world's tropical waters, it has an oil-rich pearl-white flesh, prized by chefs because that lush oil does not leach out when cooked - distinguishing cobia from other species. Cobia is also well-adapted to aquaculture, and the Alva Beach joint venture between  Pacific Reef Fisheries  and the Queensland Department of Primary Industries produces fish of unrivalled quality, plus the commercial, social and environmental standards under which it operates are world leading. For these reasons, Pacific Reef Fisheries was the recipient of the 2015 President's Medal from the NSW Royal Agricultural Society , Australia's top award for excellence in food. CONQUERING AQUACULTURE Two big challenges for aquaculture are inputs and outputs - feed and wastewater. Traditionally fishmeal has been made from vast quantities of trawled target species like pilchards and anchovies. While these fish are not currently under threat, that system is unsustainable as a growing aquaculture market will eventually pressure stock numbers. To this end, Pacific Reef are working with the CSIRO and other Australian businesses to replace wild fish with farmed sources. The effect is to create a positive net fish benefit - more fish come out than go in. As the fish are farmed in on-land ponds, as opposed to traditional sea cages, the quantity of feed input is more easily controlled, resulting in less waste and the elimination of localised pollution. Output water from the ponds can also be a problem, as it becomes nutrient-rich in a way that should not be simply returned to the ocean. To ensure it is as near to pure seawater as possible when it reaches the Coral Sea, the waste is filtered, then discharged through a purpose-planted mangrove system, enabling a second stage of filtration. It's an investment not only in the environment, but also in the business's commercial longevity. THE PRESIDENT'S MEDAL The RAS of NSW President's Medal recognises excellence in Australian produce. The 'best of the best' food and beverages from the Sydney Royal shows are nominated for the President's Medal. Finalists undergo a triple bottom line audit to assess social, economic and environmental impacts - making the President's Medal the most prestigious in the country. Find out more about the  President's medal in this recent article   ED HALMAGYI'S PAN-ROASTED COBIA WITH GARDEN PEAS AND OLIVES RECIPE
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