SAINT PETER at CUMULUS INC.25th Nov, 2019
SUNDAY MARCH 22nd 2020
Josh Niland: hook, line & sinker.
We are excited to announce this very special lunch at Cumulus Inc. in conjunction with Melbourne Food and Wine Festival 2020.
Pals Josh Niland and Andrew McConnell will present a tour-de-force of inventive seafood cookery that promises a stellar day hosted at Andrew’s iconic Flinders lane eatery, Cumulus Inc.
Rarely does Cumulus Inc close it’s busy doors to host special events however, this event is just so special that we have done just that!
On Josh Niland;
“A mind-blowing masterpiece from one of the most impressive chef’s of a generation,” said Jamie Oliver.
Rick Stein simply called it “a revelation”.
Josh Niland changed the seafood game when he opened his restaurant Saint Peter in Sydney, and now, with the publication of The Whole Fish Cookbook,
he brings a new way of thinking about cooking to the world.
Sunday March 22 2020
1:00pm – 4:00pm
$160pp incl. menu & beverages
Due to the specific nature of this event we are unable to accommodate dietary requirements
Tickets are extremely limited available during office hours over the phone on:
CELEBRATING 12 MONTHS OF PASTRY AT CUMULUS INC1st Apr, 2019
A Year of Pastry at Cumulus Inc.
There is something particularly enchanting about mornings at Cumulus Inc.Every day for the past 10 years, we’ve felt the fervent ebb and flow of the early hours. We have facilitated daily rituals, social gatherings, offered a familiar place to discuss big ideas and a provided a culinary kick-off for holidaymakers.
And we love it.
This month we sadly bid farewell to our year-long, sweet global odyssey of cakes, tarts, buns, pies and pastries. We’ve so enjoyed bringing each of them to you every single month this year.
To close out 2019 in the festive spirit, we present to you our final pastry of the series – a beautiful crostata full of some of our favourite summer berries. And thank you, our dear diners, for joining us on this most delicious of years.
In December we welcome the fruit-filled and festive:
Summer Berry & Pine Syrup Crostata
What could be more festive than a tart poured with syrup made from an actual Christmas tree? Nothing. This rustic, free form tart is about as Christmassy as you’ll find – it’s laden with sweet, tart and juicy summer berries, splashes of pine syrup and a layer of almond frangipane.
It’s a perfectly balanced, buttery and fittingly sweet way to end our year-long pastry journey. A festive tart to be enjoyed at any time of the day, but our favourite is alongside a sweet iced vermouth late on a balmy summer afternoon.
12 MONTHS OF PASTRY
JANUARY – Galette des Rois
FEBRUARY – Chocolate and Violet Éclair
MARCH – Chausson aux Pommes (French Apple Tart)
APRIL – Spiced Hot Cross Bun (served warm with butter)
MAY – Madagascan Vanilla Custard & Meringue Tart
JUNE – Chocolate Pie
JULY – Basbousa (Middle Eastern semolina cake)
AUGUST – Cannoli with whipped ricotta, candied fruits & chocolate
SEPTEMBER – Pistachio Escargot
OCTOBER – Kanelbullar (Swedish Cinnamon Bun)
NOVEMBER – Lamington (served with whipped cream)
DECEMBER – Summer Berry & Pine Syrup Crostata (served with crème frâiche)