Latest news with #DahlDaddy's
The Age
11-08-2025
- Entertainment
- The Age
Margaret River's Dahl Daddy is touring Australia
When I suggested Andy Hearnden check out Dahl Daddy's while he was in Margaret River for the inaugural Pair'd festival, I expected the popular chef would enjoy himself. (Then again, who wouldn't fall headfirst for a spirited curry canteen – operating out of the local skate park, no less – specialising in heavy-hitting Burmese flavours including, as its name suggests, a deeply nourishing dahl?) What I wasn't expecting, however, was how into Dahl Daddy's he would be – and that there would soon be a reunion. Dahl Daddy's took Margaret River by storm. Now it's headed around Australia. 'In November last year, I had one of the most interesting meals of my life,' said Hearnden on Instagram after he and fellow New Zealand-born chef Ben Shewry visited Dahl Daddy's and ate various dishes including lahpet thoke: a Burmese fermented tea leaf salad Hearnden hailed as 'absolutely delicious'. 'For the first time in ages, I tasted bold, beautiful flavours that I'd never had before,' says Hearnden. 'My mind was blown.' Sadly, leasing issues forced Dahl Daddy's owners Corey Rozario and Imogin Mitchell to close their popular community eatery in June: devastating news for Hearnden as well as anyone else with an appreciation for bold South Asian cooking. The silver lining to this especially gloomy cloud, though, is that losing their permanent home has allowed Rozario and Mitchell to hit the road and introduce the rest of Australia to Dahl Daddy's singular, free-spirited take on Burmese and South Asian cuisine. Until mid-October, Dahl Daddy's caravan of curry will wind its way around Australia and stop in Melbourne, Canberra, Sydney, the Sunshine Coast and Adelaide before ending the tour in Perth at Big Don's Smoked Meats. Throughout the tour, Rozario and Mitchell will set up shop in everything from a pizza-slinging record shop in Melbourne's inner-east (Sunday, August 16) to an Adelaide burger joint (Thursday, September 25). Each city's event will be unique, with formats ranging from set-menu dinners to takeaway nights. A Dahl Daddy's spread. Credit: Zaneta Van Zyl One of the tour's key moments takes place in Sydney on Sunday, August 31. A joint effort with the team behind Kyiv Social – a socially minded eatery affiliated with the Plate It Forward movement and winner of the innovation prize at the Sydney Morning Herald Good Food Guide awards in 2023 – this event is a fundraiser for earthquake relief efforts in Burma as well as a reunion between team Dahl Daddy's and Hearnden. 'The morning after I posted my video cooking a Burmese-style prawn curry, I woke to news that a massive earthquake had hit the region [Burma],' says Hearnden. 'I couldn't shake the feeling that I had to do something. A week later, almost like serendipity, Corey called and asked if I wanted to be part of this new project. I said yes straight away. I can't wait to get in the kitchen with him, share this incredible food, and hopefully do some good along the way.'
Sydney Morning Herald
02-07-2025
- Entertainment
- Sydney Morning Herald
Which acclaimed South West pop-up is coming to Perth?
The Weekly Special Eating out What's on What do Dahl Daddy's and Special Delivery both have in common? In addition to operating as pop-ups and enjoying well-deserved reputations for serving terrific modern Asian cooking, Corey Rozario and Jacob d'Vauz – the respective co-founders of each business – both have Burmese heritage. Which makes the prospect of both camps teaming up for one modern Burmese food party a tantalising thought indeed. It all goes down on Sunday, July 13 when the two crews join forces – Dahl Delivery? Special Daddy's? – to serve their interpretations of the dishes they grew up eating. Expect kangaroo samosas, lahpet thoke (fermented tea leaf salad), fried Shan-style tofu with green mango salad and an absolute rush for table bookings when they get announced. Keep an eye on the social media channels of both Dahl Daddy's and Special Delivery for details on how to secure a spot at what promises to be one of the year's hottest collabs. Staying dry at State Buildings this July As far as somewhere to get tasty things to drink, The State Buildings has long had our backs. This month, it proves (not for the first time) that it's also looking out for teetotallers too by introducing a suite of new non-alcoholic drink options across the precinct showcasing non-alcoholic spirits produced by Ovant. These include a Ginless and Tonic at Wildflower powered by quandong; the Siamese-influenced Limonaid for Long Chim; and the beer-inspired Bitter Winter which will be served at Petition Kitchen and Beer Corner. What Kim Brennan did next In other State Buildings-adjacent news, Kim Brennan – former executive group chef for both State Buildings and COMO The Treasury – has signed on as group executive chef for Fiveight: the property development arm of Nicola and Andrew Forrest's Tattarang company. The Fiveight hospitality stable includes riverside dining room Cooee, CBD cafe and wine bar Copia, Cottesloe's Indigo Oscar and Margaret River luxury property Cape Lodge which appointed journeyman Margaret River chef Iain Robertson (formerly of Cullen and Xanadu) as its new head chef. Watch those spaces. Three the hard-headed Italian way When it comes to reimagining Italian cuisine, two heads – or two head chefs – are better than one, as proven by the food Chris Caravella and Frank Trequattrini are jointly cooking together one-hat Beaufort Street osteria Testun. This weekend, two becomes three as Marche-born chef Nico Renzi temporarily joins the good ship Testun for a week-long residency. A veteran of kitchens such as Vasse Felix and La Madonna Nera, Renzi's bowerbird cooking makes him a great fit for Testun's freewheeling brand of cucina Italiano. (See also the thrilling collaborative menu including ragu of rabbit braised in native herbs, kangaroo loin spiedini, and truffled apple and marsala pie.) The menu runs from Friday until Sunday, July 13. Testun's cheery restaurant manager Antonio di Senzo, meanwhile, has assembled a similarly adventurous line-up of drinks pairings that includes sake and marsala as well as selections from Testun's Italo-leaning cellar. Burnt Ends' Dave Pynt is bringing his modern barbecue cooking to Bali In addition to overseeing Singapore's World's 50 Best-lauded and Michelin-starred modern barbecue restaurant Burnt Ends, Perth-born chef Dave Pynt also has outposts of his smart-casual barbecue restaurant Meatsmith across Asia and The Ledge by Dave Pynt: a poolside barbecue eatery at the luxe Waldorf Astoria Maldives Ithaafushi. It's the latter that he'll be bringing to Bali when he once again teams up with the legendary, New York-born hotel brand when it opens the Waldorf Astoria Bali. Scheduled to open in 2027 in Nusa Dua, the property's 71 villas and 68 guest suits will feature panoramic views of the Indian Ocean plus dibs on barbecue cooking from one of the world's hottest open-fire talents. 'We're really excited to bring our style of barbecue to the incredible cliffs of Nusa Dua,' says Pynt. 'There's so much to explore in the local produce and flavours. And when you add the magic of cooking over wood fire, it becomes something special.'
The Age
02-07-2025
- Entertainment
- The Age
Which acclaimed South West pop-up is coming to Perth?
The Weekly Special Eating out What's on What do Dahl Daddy's and Special Delivery both have in common? In addition to operating as pop-ups and enjoying well-deserved reputations for serving terrific modern Asian cooking, Corey Rozario and Jacob d'Vauz – the respective co-founders of each business – both have Burmese heritage. Which makes the prospect of both camps teaming up for one modern Burmese food party a tantalising thought indeed. It all goes down on Sunday, July 13 when the two crews join forces – Dahl Delivery? Special Daddy's? – to serve their interpretations of the dishes they grew up eating. Expect kangaroo samosas, lahpet thoke (fermented tea leaf salad), fried Shan-style tofu with green mango salad and an absolute rush for table bookings when they get announced. Keep an eye on the social media channels of both Dahl Daddy's and Special Delivery for details on how to secure a spot at what promises to be one of the year's hottest collabs. Staying dry at State Buildings this July As far as somewhere to get tasty things to drink, The State Buildings has long had our backs. This month, it proves (not for the first time) that it's also looking out for teetotallers too by introducing a suite of new non-alcoholic drink options across the precinct showcasing non-alcoholic spirits produced by Ovant. These include a Ginless and Tonic at Wildflower powered by quandong; the Siamese-influenced Limonaid for Long Chim; and the beer-inspired Bitter Winter which will be served at Petition Kitchen and Beer Corner. What Kim Brennan did next In other State Buildings-adjacent news, Kim Brennan – former executive group chef for both State Buildings and COMO The Treasury – has signed on as group executive chef for Fiveight: the property development arm of Nicola and Andrew Forrest's Tattarang company. The Fiveight hospitality stable includes riverside dining room Cooee, CBD cafe and wine bar Copia, Cottesloe's Indigo Oscar and Margaret River luxury property Cape Lodge which appointed journeyman Margaret River chef Iain Robertson (formerly of Cullen and Xanadu) as its new head chef. Watch those spaces. Three the hard-headed Italian way When it comes to reimagining Italian cuisine, two heads – or two head chefs – are better than one, as proven by the food Chris Caravella and Frank Trequattrini are jointly cooking together one-hat Beaufort Street osteria Testun. This weekend, two becomes three as Marche-born chef Nico Renzi temporarily joins the good ship Testun for a week-long residency. A veteran of kitchens such as Vasse Felix and La Madonna Nera, Renzi's bowerbird cooking makes him a great fit for Testun's freewheeling brand of cucina Italiano. (See also the thrilling collaborative menu including ragu of rabbit braised in native herbs, kangaroo loin spiedini, and truffled apple and marsala pie.) The menu runs from Friday until Sunday, July 13. Testun's cheery restaurant manager Antonio di Senzo, meanwhile, has assembled a similarly adventurous line-up of drinks pairings that includes sake and marsala as well as selections from Testun's Italo-leaning cellar. Burnt Ends' Dave Pynt is bringing his modern barbecue cooking to Bali In addition to overseeing Singapore's World's 50 Best-lauded and Michelin-starred modern barbecue restaurant Burnt Ends, Perth-born chef Dave Pynt also has outposts of his smart-casual barbecue restaurant Meatsmith across Asia and The Ledge by Dave Pynt: a poolside barbecue eatery at the luxe Waldorf Astoria Maldives Ithaafushi. It's the latter that he'll be bringing to Bali when he once again teams up with the legendary, New York-born hotel brand when it opens the Waldorf Astoria Bali. Scheduled to open in 2027 in Nusa Dua, the property's 71 villas and 68 guest suits will feature panoramic views of the Indian Ocean plus dibs on barbecue cooking from one of the world's hottest open-fire talents. 'We're really excited to bring our style of barbecue to the incredible cliffs of Nusa Dua,' says Pynt. 'There's so much to explore in the local produce and flavours. And when you add the magic of cooking over wood fire, it becomes something special.'
