Latest news with #Applejack
Daily Mail
5 days ago
- Business
- Daily Mail
Major blow for celebrity chef Matt Moran and one of Sydney's richest families as they are forced out of iconic Sydney venue in move that has stunned insiders
Celebrity chef Matt Moran and hospitality heavyweight Solotel have been sensationally ousted from one of Sydney 's most coveted venues after a 24-year run. In a shock shake-up that's sent ripples through Sydney's hospitality scene, the Sydney Opera House has handed the lucrative Opera Bar contract to rising player Applejack for the next decade - despite Solotel's widely praised stewardship of the venue. Applejack, an industry underdog, launched in 2011 and has since built a trendy stable of Sydney hotspots, including Bopp & Tone, The Butler and RAFI. The group threw its hat into the fiercely competitive tender ring to run the Opera House and House Canteen venues in November last year, and against the odds, came out on top. Meanwhile, Solotel, which boasts an even bigger portfolio of star venues like Aria, Chiswick, Barangaroo House, and the Golden Sheaf, was left empty-handed, marking the end of an era running the Opera Bar. Perched at the base of the Sydney Opera House, Opera Bar and the neighbouring House Canteen are considered Sydney's most prized hospitality assets, thanks to their jaw-dropping harbour views. For more than two decades, Mr Moran and Solotel founder Bruce Solomon transformed Opera Bar into an iconic Sydney destination, drawing locals, tourists and celebrities alike. Their reign has come to a dramatic close. The Solotel empire now sits under the watch of Bruce Solomon's son, Elliott, who was appointed CEO in 2021. Elliot Solomon is married to Miki Hendler, the granddaughter of billionaire property developer Harry Triguboff. Mr Triguboff is one of the most wealthy men in Australia with an estimated worth of $20billion. The heiress works for the family business, Meriton, and together with her husband, are involved in hospitality groups which have a combined net worth of millions of dollars. Solotel has also had a long partnership with Matt Moran after the celebrity chef merged his company, MorSol, with the group in 2016. On its website, the group boasts Moran as 'one of Australia's most renowned and recognised chefs' who has been a 'champion of seasonal and local produce'. Despite the upset over Opera Bar, the key players struck a gracious tone. In a joint statement, Mr Moran, Mr Solomon and Opera Bar general manager John Gallas said they were proud of their long association, even as the partnership ended. 'We had a vision to democratise the [Opera House] for the people, making the space approachable and fun,' the statement read. 'We set out to create a place that celebrated Sydney, its harbour, and its people, and that is exactly what Opera Bar has become. 'It has been our privilege to … help shape such an iconic part of the city with a bar that is loved by Sydney and the world.' Sydney Opera House Chief Customer Officer Jade McKellar thanked Solotel, Matt Moran, and General Manager John Gallas for successfully running the venues. 'The Solotel team has been instrumental to the success of these iconic Sydney venues, creating unforgettable experiences for locals and tourists over decades and contributing to the vitality of Sydney's hospitality scene,' Ms McKellar said. 'We're incredibly proud of what we've delivered together over this long-standing partnership. 'We thank them for their significant contribution and acknowledge their lasting legacy.' Ms McKellar added the Opera House was 'thrilled' to appoint Applejack to run the harbourside venues. 'We were delighted by the exceptional standard of the submissions received, with Applejack's detailing a compelling, vibrant vision for this community space that thousands of locals and visitors enjoy every year,' Ms McKellan said. 'There's nothing quite like the Opera House, and I'm looking forward to working with Applejack to make the most of this tremendous opportunity.' Applejack co-founders Ben Carroll and Hamish Watts said winning the tender was a 'dream come true for our entire team'. 'To be entrusted as custodians of venues at the Sydney Opera House – the world's most iconic cultural stage – is both humbling and inspiring,' they said in a statement. 'We can't wait to share the exciting new concepts we've developed for both locals and visitors while honouring this extraordinary location.' The last time the Opera Bar was up for tender was in 2014, when it sparked a legal battle between Solotel and owner of the now-closed restaurant Hugos in Potts Point. Mr Evans accused an architect of leaking his plans and claimed the Sydney Opera House Trust had given Solotel an unfair advantage when it allowed the group a second submission after the deadline. Both the architect and the Opera House Trust denied the accusations, however Evans' legal action against the trust continued and reached the courts in 2018. A judge ordered the parties to go to mediation and in November, last year, Evans and the Opera House had reached a confidential settlement. Applejack's contract for the Opera Bar will begin in mid-September and will take over the House Canteen in mid-November, with refurbishments set to start in 2026.
Buzz Feed
22-07-2025
- Business
- Buzz Feed
Are These The Best Sandwiches In Sydney?
What makes a sandwich great? According to Patrick Friesen, culinary director of corner takeaway June's Shoppe, it's light, healthy fillings that are nostalgic, but also new. Also each sandwich should be made fresh-to-order to ensure the bread stays fresh and doesn't get soggy. June's, which opened in Sydney's Wynyard in 2019, does all that with its sandwiches. Patrick says the inspo for them came from now-closed, but much-loved King George Deli in Japan and from the staff's fave childhood lunches. The menu is concise with just eight sandwiches, including smoked salmon, crispy chicken Caesar and mushroom melt. There's also a BLAT with double-smoked maple bacon and a pork schnitzel with pickled red cabbage and curry mayo. The fillings are all designed to be neat, so you can eat them on the run. Plus, the café has brekkie options, chicken tenders and two salads. 'The sandwich bread is a super soft brown bread made with sustainably-farmed Australian wheat,' says Patrick. 'It's baked and delivered at 4am every morning, so it's always super flurry and soft, and so we can make fresh bread sandwiches instead of toasted.' The café's by the same owners as Bopp & Tone, The Butler and RAFI (the hospitality group's called Applejack). Named after June Adams, the late grandmother of one of the Applejack co-founders, it has a canary yellow and white colour scheme. Coffee comes from Gabriel Roasters, and cold drinks include the likes of kombucha, cold-pressed juices and coconut water. June's is open weekdays from 7am 'til 4pm. Which sandwich would you try?
7NEWS
02-07-2025
- Entertainment
- 7NEWS
We serve up the viral ‘Big Yorkie' AKA a full roast dinner served in a giant Yorkshire pudding
Patrick Friesen is the culinary director of Applejack hospitality. Venues include Bopp & Tone, June's Shoppe, Hester's, The Butler Potts Point, The Botanist Kirribilli, SoCal Sydney, Forrester's Surry Hills. Today, Patrick will be cooking the 'Big Yorkie' on the show. This is a giant Yorkshire pudding stuffed with an entire roast dinner including beef, potato, carrots, peas and topped with gravy. Recipe below: Yorkshire Pudding Recipe – makes 4 Big Yorkies Ingredients (Yield based on batch): Plain flour – 280 gm Eggs – 8 pcs Milk – 400 ml Method: In a large mixing bowl, whisk together the eggs and milk until well combined. Gradually add the flour, whisking until a smooth batter forms. Preheat oven to 210°C. Using a 177 ml ladle, portion the batter into preheated trays - use a 20 cm cake tin Bake for 16 minutes, or until golden brown and puffed. Roast – makes 4 serves to fill the Big Yorkies Honey and carraway roasted carrots 8 pc carrots peeled and cut into 2 cm pieces. 1 tbsp honey 1 tsp olive oil Big pinch of sea salt 1 tsp carraway seeds Method Preheat oven to 170C Cut carrots, toss with olive oil, honey, carraway seeds and salt. Roast in baking tray for 20 minutes or until caramelised and soft. Roast beef 1.5 kg sirloin roast 2 sprigs thyme 2 pc rosemary 2 sprigs bayleaf Salt and pepper 2 tbsp olive oil Method Preheat oven to 220C Pick thyme and rosemary. Chop until coarse. Season liberally 6 hours in advance with salt and pepper. Rub with olive oil and add chopped herbs. Leave uncovered in the fridge. Take out a few hours before roasting so the meat can come up to room temperature. Roast for 20 minutes at 220C to caramelise the outside. Reduce temperature to 160 and cook until 45 degrees C. Take out and rest for 30 minutes. The beef should carryover cook until an internal temp of 55C for medium rare. Slice and enjoy. Gravy. Beef drippings 500 ml water 4 tbsp gravy powder Now that we roasted the beef we have a pan full of crispy beef drippings. Deglaze the pan with water and bring to a boil. Make a slurry with the gravy powder and just enough water to make it a paste. Add to the boiling deglazed water and bring back to a boil to thicken. If too thick add a splash of water. If too thin add a bit more gravy powder. Crispy spuds 1 kg chat potatoes Salt to taste. Rosemary 2 sprigs Garlic 6 cloves Olive oil 100 mm Method Boil halved chat potatoes in salted boiling water until fork tender. Remove and let dry. Smash lightly and put on a baking sheet with olive oil, salt, picked rosemary and lightly smash the garlic cloves. Roast at 220C for 45 minutes turning halfway until they are super crispy and moreish. Peas 500 gm baby peas. I prefer the Edgell brand baby peas. Salt Butter Blanch frozen peas in boiling salted water until hot. Toss with a tbsp of butter and a good pinch of salt.
