Latest news with #KOKO
The 42
18-07-2025
- Entertainment
- The 42
The three Wallabies legends who started a rugby pod
ANTICIPATION IS BUILDING among a crowd of several hundred at Felons Brewing Co., a sprawling brewery and bar along the riverside in Brisbane. The flowing pints help the atmosphere among these Lions and Wallabies-loving fans, but they're excited to see the three Australian legends they came for. On a quiet mezzanine behind the stage area are the KOKO crew. They're immaculately dressed, enjoying a few pre-show pints, and discussing how they turned their close friendship into a thriving podcast. Matt Giteau, Adam Ashley-Cooper, and Drew Mitchell teamed up with host James Rochford around 18 months ago to form 'Kick Offs and Kick Ons.' It's a weekly podcast that also goes out on YouTube, but they've branched into live shows and are flat out around this Lions tour. They won 295 Wallabies caps between them, so they know their rugby but KOKO has been a big success because Giteau, Mitchell, and Ashley-Cooper have thoroughly been themselves. Craic is to the fore on KOKO. 'I had done some podcast stuff with Will Genia in Japan and I was talking to these two fellas because we had our own little group chat,' says Giteau of how the idea formed. 'I said it seemed like a lot of fun, you can be connected to the game but you've got editing control and can say what you want but in a positive way.' Mitchell had already been working in the media and Ashley-Cooper was in discussions with another podcast about joining them, so the timing was good. 'When we were playing together, we always said we'd do something after we finished,' says Ashley-Cooper, better known as 'Swoop.' 'We did a wine together, but that tasted like cat's piss,' interjects Giteau. The three of them had dealt with the media a huge amount during their careers and though they say they never grew to hate that side of the game, they liked the idea of being in control of how they were portrayed. Fans wait for the show at Felons in Brisbane. The 42 The 42 Mitchell's work in TV also made podcasting more attractive. 'On TV, you have to give an opinion but don't get the opportunity to provide the context,' says Mitchell, who also played with Giteau at Toulon. 'So the longer form was more appealing. Podcasts allow you to provide that context. Sometimes on TV, you've got 10 seconds to get an opinion out.' Advertisement Giteau adds that he believes, 'TV has got an agenda, which I hate. We just push what we want.' Rochford, who has vast experience working in television, neatly captures why KOKO has become popular. 'People love it because it's real, it's organic,' says Rochford. 'If Swoop is pissing Drew off, he can tell him he's pissing him off. On TV, he can't say that. 'The whole idea is that you're the fifth person in the room, you're sitting with these guys in the pub and it's a conversation.' The fact that the ex-Wallabies trio are such close friends makes the on-air relationship all the smoother, whereas Mitchell explains that on TV you could be working with someone you don't have any chemistry with. 'And then James is elite at what he does,' says Mitchell, before the other two slag the host off. 'I revolutionised sports broadcasting,' jokes Rochford. The pod has been well-received by rugby fans and people in the game. People regularly yell 'KOKO' at them in the streets. Current players, including some of the Lions, have told them they're regular listeners. 'Honestly, it's a bit overwhelming,' says Ashley-Cooper. KOKO invite current and ex-players onto the show most weeks and we tend to see a different side to them. It's not the same as the guarded manner many of them adopt with traditional mainstream media. 'When you put them in front of a media banner, there's a microphone in front of them, cameras, they get their guard up but we just want it to be more conversational,' says Mitchell. 'We're not there to stitch people up, to get headlines and breaking news, to get the inside word on selection. We just want to get to know the player.' Ashley-Cooper adds that players enjoy not getting bogged down in rugby chat. 'What's the last thing a rugby player wants to talk about?' says former Bordeaux wing Ashley-Cooper. 'It's rugby. 'Heavily ingrained in our Australian culture is this 'tall poppy syndrome' where people are always trying to find the negative first. As players, that can bother you. So we're very aware of how now, as media – are we media? I'd probably refer to us as pirates – how important it is to be positive and get behind them.' Giteau says they once invited a guest on who they weren't sure about but felt would be good for the podcast. He felt dirty afterwards and told Rochford that they shouldn't do anything for the clicks again. One thing that listeners and YouTube viewers enjoy about KOKO is what the quartet themselves describe as its 'looseness.' The jokes and slagging are never far away and fans can get a sense of what it's like to be in a pro rugby environment. Rochford remembers being in TV production meetings where people said something like KOKO just couldn't work. Rugby is often viewed as very serious and stuffy, something they want to change. 'Rugby is private schools and leather patches,' says Giteau. 'The people's sports here are rugby league and AFL. But we're all from pretty ordinary upbringings, so we want to show that not everyone is like that image.' They do break down and analyse rugby on KOKO too. The Wallabies trio have great knowledge of the technical, tactical, and mental side of the game, so sometimes they wander down those avenues. They don't want to get overly nerdy but sometimes it just happens. When it does, Rochford tries to make sure they explain any rugby jargon that listeners might not know. 'We do love code,' says Ashley-Cooper. Rochford says he has a run-down planned for the podcast each week but 90% of it never sees the light of day. 'It's just mates hanging out and it doesn't feel like an effort,' says the host, before Giteau explains that he drives three hours each way from Canberra to Sydney for every pod because he enjoys it so much. 'We turn up to the studio at 3pm on a Monday, beers open, and talk about what we did at the weekend,' says Ashley-Cooper. 'We roll in, it's just organic.' With this Lions series, the 2027 World Cup, and the 2029 Women's World Cup all in Australia, the KOKO lads are excited about what the future holds. But Ashley-Cooper says the main thing is the job at hand in Brisbane as they tuck into another round of pints before heading out on stage. 'Right now, all I'm worried about is getting through tonight, mate!'
Mint
25-05-2025
- Business
- Mint
Exploring Hyderabad's evolving food culture
The Hyderabad dining culture has largely been associated with biryani. Think Grand Hotel in Abids, Paradise, Hotel Shadab and Shah Ghouse. While biryani is still the go-to food in the city, the culinary landscape over the past decade has opened up to international cuisines, breweries, nightclubs, curated dining experiences and restaurants that elevate the state's cuisines. While legacy places continue to thrive in the Old City, around the Charminar, premium restaurants and hotels can be found in the upmarket Jubilee Hills and Banjara Hills. Thanks to the IT boom, the influx of people from across the country and an increase in high-rise residential spaces in HITEC City, Financial District, Gachibowli, Narsingi and Kokapet, the culinary scene has secured the space and audience it needs to expand. One City, Many Concepts Restaurants like Terrai, Istham Kitchen and Telugu Medium present micro-cuisines from Telangana, Rayalseema, Rajamundhry, Kakinada in innovative ways. Like Antera's Raju Gari Kodi Pulao (a mushy chicken and rice dish pressure cooked in milk) or Terrai's Golchina Mamsam, a Telangana mutton stir-fry. Asian restaurants are on the rise. For a Vietnamese fix, Nirmala Vanamali's Banh Mi Babe in Jubilee Hills has created quite a buzz. In November 2024, Mumbai-brand KOKO opened doors. 'We saw that diners here were travelling outside the city for premium culinary experiences, and we felt the time was right to introduce KOKO's distinctive blend of Cantonese and Japanese cuisine in one seamless format," says Ryan Tham, chairman and co-founder of Pebble Street Hospitality, which owns KOKO. Also read: Tablescaping ideas for a summer brunch Another Mumbai-brand, Akina, opened in March. Their menu has warmer, spicier notes, keeping in mind the local palate: for instance, Chevella Baby Corn with Spicy Chickpea Miso and Kyoto Karam Podi, or the Firecracker Chilli Chicken, with Crispy Chillies. 'Hyderabad retains its uniquely Telangana roots. We consciously embraced this dichotomy and adapted our modern Asian fare to have a uniquely Hyderabadi flare," says Rahul Punjabi, corporate executive chef of Aspect Hospitality, which runs Akina. The menu at One8 Commune, which opened in May 2024 in HITEC City, features inventive dishes like Soya Haleem and Bamboo Biryani that pay homage to the city's culinary heritage. And also modern Indian, Asian, and Continental cuisines. 'We reinterpret regional influences—like the comforting richness of mutton dalcha—with slow-cooked depth, while dishes like Chelo Kebab Chicken or Lebanese Mujadara Rice reflect the city's growing appetite for global, ingredient-forward plates," says Agnibh Mudi, corporate chef. Besides the signature offerings of charcoal-grilled kebap and house-made breads, the menu at Kebapci Hills, which opened in April, also features regionally exclusive dishes like the Biber (Pepper) Mandi, infused with Urfa pepper from Türkiye. 'Hyderabad has strong influences of the Mughal, Persian and Turkish cultures. The historical alignment of Nizams with the Ottoman Empire also made it interesting for us to position ourselves here," says Aasim Shah, founder and MD, Kofteci Foodkrafts Pvt Ltd, which owns the restaurant. Also read: Sake sips and elevated Japanese at this new restaurant in Mumbai Pop-up experiences in Hyderabad have gotten exciting too. Guwahati-based Farha Naaz is the consultant chef and founder of Mamazaki, a concept kitchen showcasing food from the North-East through pop-ups and private dining across the country. Her tables have had dishes like Datshi Dumplings in creamy Himalayan-style cheese sauce; Pitha Crepes or Assamese crepes reimagined with smoked duck, bhut jolokiya and baby potatoes. 'Diners are curious, open, and willing to engage with stories and flavours they've never tried before. It is that curiosity keeps me coming back," says Naaz, who has been coming to Hyderabad since July 2024. Hyderabad also enjoys the supper club experience through Pragati Mitta, chef and founder, The Long Table by Legally Delicious. 'Diners want chef-led concepts, hyper-seasonal menus, conscious sourcing, and formats that feel personal and elevated. More than market demand, I was responding to a creative impulse: to bring a restaurant-level culinary experience into a home setting for cuisine and conversation to be savoured, not rushed. The enthusiastic response is an affirmation," says Mitta, who began her initiative in June 2024. Classics and More Bars and mixologists have been keeping pace too. Cocktails are taking the savoury route, catering to the spice-loving palate of the city. At Firewater Neo Bar and Kitchen, which opened in January, in the Financial District, the Pola Adiripola is a margarita with tamarind purée and the Aakasam Erragaa Undi is a Bloody Mary with a touch of garam masala. At MOAI, mixologists Claudio Caprio and Saurav Samanta go technique-forward with drinks like the Strawberry Curry Colada, which blends clarified strawberry and coconut with ginger and curry leaf milk. Bar Kin-Rü features on the 30 Best Bars India list 2024 and is known for mixology collaboration bringing to the city global names like Bar BenFiddich along with top Indian talent from Jaipur's Paro to Mumbai's Bandra Born. Hyderabad's culinary scene is catching up with the rest of the country at an incredible speed. While tributes to the local cuisine and ingredients are a smart way to resonate with the audience and make inroads, the message is clear: Hyderabad is open to it all. Ruth DSouza Prabhu is a features journalist based in Bengaluru. Also read: The best wine and cocktail bars in Paris
Mint
25-05-2025
- Business
- Mint
The food scene in Hyderabad offers more than just biriyani
Hyderabad's dining culture has largely been associated with biryani—think Grand Hotel in Abids, Paradise, Hotel Shadab and Shah Ghouse. While biryani is still the go-to food in the city, the culinary landscape over the past decade has opened up to international cuisines, breweries, nightclubs, curated dining experiences and restaurants that elevate different cuisines from the state's varied regions and communities. While legacy places continue to thrive in the Old City, around the Charminar, premium restaurants and hotels can be found in the upmarket Jubilee Hills and Banjara Hills. Thanks to the IT boom, the influx of people from across the country and an increase in high-rise residential spaces in HITEC City, Financial District, Gachibowli, Narsingi and Kokapet, the culinary scene has secured the space and audience it needs to expand. One city, many concepts Restaurants like Terrai, Istham Kitchen and Telugu Medium present micro-cuisines from Telangana, Rayalseema, Rajamundhry, Kakinada in innovative ways. Like Antera's Raju Gari Kodi Pulao (a mushy chicken and rice dish pressure cooked in milk) or Terrai's Golchina Mamsam, a Telangana mutton stir-fry. Asian restaurants are on the rise. For a Vietnamese fix, Nirmala Vanamali's Banh Mi Babe in Jubilee Hills has created quite a buzz. In November 2024, Mumbai-brand KOKO opened doors. 'We saw that diners here were travelling outside the city for premium culinary experiences, and we felt the time was right to introduce KOKO's distinctive blend of Cantonese and Japanese cuisine in one seamless format," says Ryan Tham, chairman and co-founder of Pebble Street Hospitality, which owns KOKO. Another Mumbai-brand, Akina, opened in March. Their menu has warmer, spicier notes, keeping in mind the local palate: for instance, Chevella Baby Corn with Spicy Chickpea Miso and Kyoto Karam Podi, or the Firecracker Chilli Chicken, with Crispy Chillies. 'Hyderabad retains its uniquely Telangana roots. We consciously embraced this dichotomy and adapted our modern Asian fare to have a uniquely Hyderabadi flare," says Rahul Punjabi, corporate executive chef of Aspect Hospitality, which runs Akina. The menu at One8 Commune, which opened in May 2024 in HITEC City, features inventive dishes like Soya Haleem and Bamboo Biryani that pay homage to the city's culinary heritage. And also modern Indian, Asian, and Continental cuisines. 'We reinterpret regional influences—like the comforting richness of mutton dalcha—with slow-cooked depth, while dishes like Chelo Kebab Chicken or Lebanese Mujadara Rice reflect the city's growing appetite for global, ingredient-forward plates," says Agnibh Mudi, corporate chef. Besides the signature offerings of charcoal-grilled kebap and house-made breads, the menu at Kebapci Hills, which opened in April, also features regionally exclusive dishes like the Biber (Pepper) Mandi, infused with Urfa pepper from Türkiye. 'Hyderabad has strong influences of the Mughal, Persian and Turkish cultures. The historical alignment of Nizams with the Ottoman Empire also made it interesting for us to position ourselves here," says Aasim Shah, founder and MD, Kofteci Foodkrafts Pvt Ltd, which owns the restaurant. Also read: Disfrutar versus Noma: A tale of two Michelin meals Pop-up experiences in Hyderabad have gotten exciting too. Guwahati-based Farha Naaz is the consultant chef and founder of Mamazaki, a concept kitchen showcasing food from the North-East through pop-ups and private dining across the country. Her tables have had dishes like Datshi Dumplings in creamy Himalayan-style cheese sauce; Pitha Crepes or Assamese crepes reimagined with smoked duck, bhut jolokiya and baby potatoes. 'Diners are curious, open, and willing to engage with stories and flavours they've never tried before. It is that curiosity keeps me coming back," says Naaz, who has been coming to Hyderabad since July 2024. Hyderabad also enjoys the supper club experience through Pragati Mitta, chef and founder, The Long Table by Legally Delicious. 'Diners want chef-led concepts, hyper-seasonal menus, conscious sourcing, and formats that feel personal and elevated. More than market demand, I was responding to a creative impulse: to bring a restaurant-level culinary experience into a home setting for cuisine and conversation to be savoured, not rushed. The enthusiastic response is an affirmation," says Mitta, who began her initiative in June 2024. Classics and more at bars Bars and mixologists have been keeping pace too. Cocktails are taking the savoury route, catering to the spice-loving palate of the city. At Firewater Neo Bar and Kitchen, which opened in January in the Financial District, the Pola Adiripola is a margarita with tamarind purée and the Aakasam Erragaa Undi is a Bloody Mary with a touch of garam masala. At MOAI, mixologists Claudio Caprio and Saurav Samanta go technique-forward with drinks like the Strawberry Curry Colada, which blends clarified strawberry and coconut with ginger and curry leaf milk. Bar Kin-Rü features on the 30 Best Bars India list 2024 and is known for mixology collaboration bringing to the city global names like Bar BenFiddich along with top Indian talent from Jaipur's Paro to Mumbai's Bandra Born. Hyderabad's culinary scene is catching up with the rest of the country at an incredible speed. While tributes to the local cuisine and ingredients are a smart way to resonate with the audience and make inroads, the message is clear: Hyderabad is open to it all. Also read: A tea lover's reflection on tradition and change
Daily Mirror
20-05-2025
- Entertainment
- Daily Mirror
Glastonbury fans say one stage has 'best line-up' after act announced
One of the stages at Glastonbury Festival has been dubbed the 'best' the festival has to offer so far, with some fans hoping to avoid the crowds to catch one act With Glastonbury Festival fast approaching and music fans hyped up for the iconic event, a stage line-up has been crowned the "best" yet by eager festival-goers all thanks to a stellar act. Amid the excitement for Neil Young, Olivia Rodrigo, and The 1975 on the main Pyramid stage, it's another platform commanding attention with its recently unveiled line-up. The announcement of performers destined for the Park Stage has created quite the buzz among music fans, with suggestions that one particular act in the rota could be the highlight of the whole Glastonbury Festival. Although Pulp 's absence is noted by fans disappointed the legends will not feature, attendees are thrilled over an artist whose presence seems to compensate amply. Earlier this week, Reddit users got a glimpse of the Park Stage poster, swiftly hailing it as the top pick for what the festival has in store. Despite expectations of a packed crowd, fans' determination to catch Geordie Greep — formerly of Black Midi and now launching his solo career with a new album under his belt — on the Park Stage is palpable. Festival-goers are crossing their fingers, hoping the turnout won't hamper their attempts to experience Greep's performance, indicating he might be in for a sizeable audience. A post to the r/GlastonburyFestival subreddit saw one user write: "It's going to be hell, everyone sweating rivers, cannot go to wee because you lose the spot, and my general anxiety around crowds in enclosed spaces is going to f**k me up. Will be there." Glasto-goers are thrilled with the line-up, with one fan expressing their excitement online. They wrote: "I've got the exact same fear. Cannot wait for that Ca7riel and Paco, Glass Beams run at West Holts but Geordie Greep and Ichiko Aoba are calling my name." Another keen festivalgoer added: "Best lineup of any stage so far. GEORDIE GREEP!!! I believe some of the bands of Bimble Inn are way way too big for that stage but I won't say which so you people won't ram the place half an hour before I get there." Yet another exclaimed: "The Greep!" as anticipation builds for the artist's solo debut at Glastonbury, after he previously rocked the West Holts stage last year with Black Midi. What will Geordie Greep play at Glastonbury Festival? While it is not known what Geordie Greep will play at the much-awaited festival event, his recent gigs could give fans a clue. including his double sell-out performances at London's KOKO. A list of songs from the memorable night at KOKO might indicate what's in store for the Glastonbury audience, though setlists can always surprise. The setlist can be found below. And it's not just Greep that has fans excited. The Maccabees are tipped to be a huge draw too. One disappointed music lover lamented their lack of tickets to the festival. They wrote: "Didn't get tickets and this lineup is a banger for me. Wishing good vibes and sunny skies for all who get to attend." Another added: "This is the first poster I've seen that makes me really sad I'm not going. The Maccabees headlining could be... a moment. And I speak of someone who first saw them randomly in Cafe de Paris on Leicester Square in 2006 (maybe 2005? ) and has been a solid fan ever since." A third wrote: "Great lineup. Do we know where Brian Jonestown Massacre are playing yet?"
Yahoo
09-05-2025
- Business
- Yahoo
Curzon Mayfair cinema set for major overhaul after bitter legal dispute ends
The redevelopment of landmark cinema the Curzon Mayfair is set to go ahead after a lengthy dispute between the leaseholder and landlord over plans for the historic venue. Owner Fantasio, previously behind the refurbishment of KOKO, The Ned and the Wolseley, aims to turn the site, famed for its glitzy premieres, into a modern cinema, entertainment, media hub and dining destination. CEO Dan Zaum said: 'We're disappointed it has taken so long but relieved it's over and that we can now progress. We are passionate about creating London's ultimate cinema experience. The Mayfair cinema will always have film at its heart – and will become a vibrant venue serving the wider community, creatively, socially, educationally and beyond.' Built in the 1930s, the art deco filmhouse has hosted many premieres. But it requires updating. Zaum and is team will restore some original features while improving the layout, ambience and lighting, as well as the audio and visual screen technology. They will retain the cinema's existing two screens but introduce luxury seating. The current separate restaurant that forms part of the site will be amalgamated to create an in-house restaurant and bar, with greater use of natural light and lower energy consumption. The food will be sourced locally. Customers will be able to take food and drink into a showing. Step-free access will be vastly improved. In all, they're going to spend more than £15million. It's his intention to offer a range of ticket pricing, along with committing to showcasing independent film and the work of local filmmakers. The red-carpet premieres will continue and there will be scope for the hosting of other events, such as operas. Their objective, as Zaum put it, is not only to boost the facilities of the existing Curzon Mayfair, which will be renamed, but to set a new standard for the industry. It's what he did with the other projects. As well as property, he possesses a strong background in film. He runs Gold Rush Pictures, an arthouse production, financing and direction company. The cinema will showcase Gold Rush's productions. Zaum feels strongly, though, that from the outset, his scheme and track record were never given sufficient credence since he had no choice than to oust the then tenant, Curzon Cinemas. Zaum offered to involve them fully, as he did with the tenants at Koko, but was unimpressed by their ideas. They mounted a fierce campaign against the changes, drawing heavily on the past, pointing out it was the first ever Curzon when it opened in 1934 and receiving the support of celebrities, including Steven Spielberg, Tilda Swinton and Emily Mortimer. Whilst Westminster Council gave planning approval, court obstacles remained. However, Curzon Cinemas has formally withdrawn its defence in the litigation. Fantasio can apply for judgment, which it will do shortly, and Curzon Cinemas has said it will consent to the application. Once judgment has been obtained the cinema lease will terminate three months later. This means Fantasio will obtain possession of both the cinema and adjoining restaurant by January, enabling it to begin turning the whole ground-floor of the building into a state-of-the art space. ' 'The Curzon Mayfair has been in decline for years, as has cinema-going generally,' said Zaum. 'We've got a vision that entails re-imagining film viewing, making it as immersive and exciting as the films being shown.' Contrary to how his vision was portrayed, he insists he is not aiming to scrap the beloved cinema. 'It's about us desiring to execute our dream, which is not just for that cinema but for UK cinema generally. 'There's a reason why cinema audiences around the country have been dropping and it's not about the films being made, which are just as good as ever. It's the general quality of the experience, in not having comfortable, reclining seats with lots of room, in not being able to take in high-quality food and drink, in being treated like a commodity by an anonymous chain rather than as someone special looking to have a special time.' Curzon said it had been looking to refurbish the cinema for more than eight years and commissioned a leading firm of architects 'to offer film lovers an accessible, high-quality experience 'unrivalled' across London.' But their plans were 'summarily blocked by the landlord. Despite Curzon's profound love for Curzon Mayfair, it is with regret that we now need to withdraw from the site and focus our attention on establishing a new flagship venue elsewhere in London.' Error while retrieving data Sign in to access your portfolio Error while retrieving data Error while retrieving data Error while retrieving data Error while retrieving data
