The Australian Ballet – VOLT11th Mar, 2020
The Australian Ballet season commences with ‘Volt’ – Modern dance meets The White Stripes –
VOLT: SHOWING 13TH MARCH TO 24TH
MELBOURNE ARTS CENTRE
Volt is a series of three contemporary ballets, shown together as a collection in one energetic performance. The show starts this Friday the 13th of March and we are thrilled to have collaborated with the Australian Ballet to bring cocktails and a special menu to those attending performances of this innovative and electrifying dance series. Over three performances (Chroma, Logos and Dyad 1929) dancers weave, stretch and leap to a vibrant soundtrack including The White Stripes, against modernist backdrops, staging and costumes. It’s ballet, but not as you know it.
To celebrate the season of Volt, we’ve created a cocktail available throughout that’s available for ticket holders and only $15 for all diners.
White nectarine, Cappelletti Aperitivo, Vergano Bianco & soda
Inspired by the refined elegance echoed throughout the choreography, our cocktail too is like an intricate performance – layered with complexity and meticulous in execution, yet to the eye of the beholder can seem so effortless.
Pre & post performance dining
at Cumulus Inc.
Designed around Volt’s showtimes, this menu features Cumulus Inc classics alongside some seasonal highlights.
$60 per person
Wapengo Lake oyster
Padron peppers, citrus salt, Pedro Ximenez vinegar
Tuna tartare, crushed pea & goat’s curd
Blackmore Wagyu bresaola & culatta
Cumulus Inc. slow roasted lamb shoulder, almond & gremolata
Kipfler potatoes, horseradish & marjoram
Cosberg salad, white balsamic & black pepper
Madeleine filled with lemon curd
À la carte dining is also welcome.
Dietary requirements are happily accommodated
For 6:30pm shows: 4:00pm or 9:15pm
For 7:30pm shows: 5:00pm
For 1:30pm shows: 4:00pm
For reservations, please contact us on 9650 1445 or firstname.lastname@example.org
We’ll make sure you have enough time for a leisurely lunch or dinner before or after the performance.
12 Years, 12 Months, 12 Cookbooks1st Apr, 2019
Time and time again we find ourselves flicking through the well-worn pages of celebrated cookbooks to seek inspiration and revisit the legendary dishes that live within.
Still, after 12 years, we all seem to keep referring to the same collection of cookbooks that live in the Cumulus Inc. library.
So, we thought that if we love them so much, perhaps you will too.
For the next year, we’ll be referencing a dozen of our favourite recipes from each cookbook, with a feature dish listed on our menu for the whole month.
12 cookbooks, 12 dishes
Available for lunch Monday – Friday, 12pm – 5pm
We can’t wait to share them with you.
– MARCH –
ROAST CHICKEN AND OTHER STORIES
By Simon Hopkinson
Time and time again we find ourselves flicking through the well-worn pages of celebrated cookbooks to seek inspiration from the dishes within. This month, we’re revisiting Simon Hopkinson’s Roast Chicken and Other Stories, and cooking his heavenly crab tart.
Many great chefs credit their mastery of cooking techniques and classic dishes to this award-winning book. Hopkinson is a classically trained chef with the heart of a home cook, and weaves stories, anecdotes and memories throughout as he teaches readers about how to best roast rhubarb, make a crème brûlée, or roast a leg of lamb. His recipes are bold, flavoursome, and unapologetically British, and undoubtedly cooks for pleasure rather than to impress.
Simon’s crab tart recipe is our favourite in this classic book. The combination of shellfish, saffron, tomato and garlic is always one you can count on. Add a flaky crust and rich custard and you can expect a majestic experience.
Our sommelier Chris Ryan recommends it with a glass of:
2017 Marli Russell ‘RP1’ Marsanne Roussanne Clairette blend Yarra Valley
“This crab tart is a little taste of luxury. This is also how I see the 2017 Marli Russell RP1 – a recent project of iconic Yarra Valley producer Mount Mary. The RP1 is a blend of Marsanne, Roussanne and Clairette, varieties known for producing opulent and rich styles of white wine. The 2017 RP1 has just enough ripe stonefruit and citrus blossom interest to stand up to the richness of the tart, balanced by Mount Mary’s trademark restraint and texture. Crab Tart with Marli Russell RP1 is a perfect midweek indulgence.”
Visit a bookstore! There is nothing better than perusing the isles of an actual bookstore. If your home cookbook collection is missing these must-have titles, then we recommend dropping by and supporting a local bookstore.
Here are some of our favourites:
Books for Cooks – Queen Victoria Market, Melbourne
Readings – 309 Lygon Street, Carlton
The Paperback Bookshop – 60 Bourke Street, Melbourne
Hill of Content – 86 Bourke Street, Melbourne
Happy Valley – 294 Smith Street, Collingwood