Latest news with #Zareh
The Age
2 days ago
- Entertainment
- The Age
A Melbourne cooking star with famously good taste shares her favourite restaurants
Eating out The dish Cookbook author and style maven Julia Busuttil Nishimura shares her favourite local dining spots, with some much-loved classics featuring strongly. Popular cookbook author, style maven and Good Food recipe regular Julia Busuttil Nishimura is not one to sit still. The busy mother of two will release her first children's picture book in November, and has a third baby due in December, among many other things. Busuttil Nishimura is also making her art dinner collaboration debut on August 22, with Ostro X Einder, a one-night-only event at Melbourne's Town Hall as part of the Now or Never Festival. Her menu riffs on the audiovisual fabric installation by Dutch artist Boris Acket titled Einder, with a seasonal produce-driven feast set to conclude with a long pavlova topped with roasted and fresh spring fruits and a bay leaf cream, assembled in situ. 'It is billowy and messy, very much inspired by the [chaos] and voluptuousness of Boris' work and a nod to the storm theme that is found in his art,' she says. Ahead of the special dinner next week, the Melbourne-based food identity sat down with us to chat about her eating-out and eating-in favourites. EATING OUT My favourite Melbourne and Victorian restaurants I love [two-hatted] Tedesca Osteria in Red Hill. Brigitte Hafner has created a restaurant that feels special and familiar all at once. The menu is ever-changing, but the last time I was there I ate the tortelloni with ricotta, zucchini and culatello [cured pork]. I also love Kafeneion for their chicken with Greek pasta and their portokalopita [Greek syrup cake made with filo pastry]. The vibe is always so fun and you feel like you're in Europe. My friend, chef Tom Sarafian (whose new restaurant Zareh I am so excited for), recommended I order the whipped cod roe eaten with the olive oil chips – that's rather unbeatable. My favourite hometown cafe and bar My go-to is Florian. I love the breakfast plate with smoked fish, dill cucumbers, soft-boiled eggs and toast. They have excellent pastries from Austro Bakery, and now a homewares shop next door. I also love Standing Room in Fitzroy North. It's my local and such a great cafe – wonderful food, good coffee and lots of dog-watching since it's opposite Edinburgh Gardens. I go to A1 Bakery for their kibbe platter, which has hummus, tabbouleh and pita, or if I'm on the run I'll grab chicken tawouk wrap. I always pick up some Lebanese grocery items from there, too. My favourite bar is Bar Olo, where I go for a vermouth and tonic, and a good hunk of parmigiano reggiano. For something more substantial, their agnolotti del plin [roasted meat-stuffed pasta] is divine. Builders Arms in Fitzroy is my family's go-to. I go there for a burger with the kids, or head to the bistro for a special celebration. The food is always wonderful, and they have a great wine list, too. My favourite Melbourne takeaway Malaymas in Fitzroy North. It's a long-standing family-owned Malaysian restaurant, which I love. I always order the char kwai teow. My favourite Italian venues For pizza, I love Magma in Fitzroy North. It's super family-friendly, but also so lovely for a date night. I also really love the pizza at Di Stasio and D.O.C in Carlton. For pasta, it has to be Tipo 00 and Scopri – two of the best. I also love Rosa's Canteen for Sicilian dishes. Favourite restaurants and bars in Sydney I like Fratelli Paradiso for everything, but especially the fried calamari with a balsamic emulsion. I love all the dishes there – lasagne, risotto, radicchio with the creamiest buffalo mozzarella. I love to meet friends at Bar Copains in Surry Hills for a King George whiting sandwich. It has an incredible drinks list and is just always a good time. I've eaten a very memorable wild weed pie there, too. One of my all-time favourite restaurants is Sean's Bondi. From the shell decor to the views of Bondi Beach, it feels so 'Sydney'. Everything they do is perfection, especially the roast chicken. I also really loved a passionfruit, mango and meringue I ate there once. I always make a beeline to Pina cafe in Potts Point. My go-to is the Brussels sprouts salad topped with this delicious savoury granola. I get it with a side of grilled chicken and it's just so good, it's always worth the wait. I also really love the sandwiches at Small's Deli − the chicken sandwich and salad sandwich are my go-to orders. I also recommend Ho Jiak Haymarket for amazing Malaysian food. My go-tos are the char kwai teow or Hainanese chicken rice. It's not a trip to Sydney if I haven't visited 10 William St for a drink and a snack. Sometimes that's in the afternoon or maybe after an event − some focaccia, salumi and a glass of wine is perfect there. Recently, I went to Olympic Meats and it was very good. Their chips are unreal, and the spanakopita is made with filo [made] by hand and super delicious. Where to stay I often stay at The Ace or Paramount House Hotel. The locations of both of them are really great and I love the room service at PHH. If I really want to splash out, I like to stay at Capella, which is so beautiful and incredibly relaxing. Favourite Australian food memory I grew up in South Australia, so I am so fond of it. I remember going to the Limestone Coast with my family as a kid during the summer holidays. We would buy crayfish near the pier and eat it on the beach with fresh lemon. I love going back now as an adult and taking my kids and husband. My favourite spot is Chianti Classico, which just does amazing Italian food simply, but so elegantly. They usually have some sort of tagliatelle or pappardelle with ragu on the menu. EATING IN My signature dish A simple plate of pasta al pomodoro or my lemon olive oil cake.
Time Out
3 days ago
- Entertainment
- Time Out
Star chef Tom Sarafian's first-ever restaurant, Zareh, lands in Melbourne
Melburnians, the wait is finally over! More than a year since chef Tom Sarafian announced the concept behind his debut restaurant, Zareh is finally set to open its doors in Collingwood on August 20. Sarafian is best known for his eponymous range of Middle Eastern condiments (top-shelf hummus, anyone?) and experience working around acclaimed Australian kitchens (Lumi, Bar Saracen, Young Hearts), not to mention London's world-famous St John. Zareh, a tribute to the chef's grandfather in both name and cultural heritage, marks his most personal project to date. The brand new 40-seater on Smith Street will shine a light on the delicate nuances and historically interwoven traditions of Armenian and Lebanese cooking. 'Over generations, Armenian and Lebanese communities shaped and enriched one another,' shares Sarafian. 'That spirit of cultural exchange and resilience is what we're honouring at Zareh.' Sarafian's grandfather, Zareh, an Armenian from Egypt, taught himself how to cook classic French food after migrating to Melbourne with his wife and sons. After building a career working in kitchens throughout the '70s and '80s, he then trained his son (Sarafian's father), setting the culinary benchmark that the family's next generation is recognised for today. Sarafian's partner Jinane Bou-Assi also comes from a proud hospitality family, her father having run restaurants in Lebanon. Together with Sarafian's international culinary training and his travels throughout North Africa, the Mediterranean and Middle East, the inspiration behind Zareh's intriguing menu took shape. Expect fresh Victorian produce amplified by ingredients and seasonings sourced directly from organic farms in Lebanon – from high quality za'atar, sumac and pomegranate molasses to pine nuts, cedar oak honey and fermented pepper pastes. Not to be overshadowed by the food, a fun cocktail program from renowned bartender Matt Linklater homes in on quality Lebanese arak, while wine lovers will be treated to a list that spotlights exceptional producers from Armenia and Lebanon, in addition to a thoughtfully curated selection of local and international labels. The restaurant features an open kitchen built around a charcoal barbecue and woodfired oven, Tassie-made Pitt and Giblin speakers for Sarafian's personal vinyl collection, and an artfully designed dining room complete with a retro glass sliding door (inspired by Sarafian's grandfather's home), pink limestone walls and earthy tahini-hued curtains. 'I want every guest to feel that warmth, that generosity of family, heritage and good food, to the exciting aromas of spices hitting the fire and the music in the room,' says Sarafian. Hot tip: if you're not the designated driver, don't forget to sample some world-class Armenian brandy after dinner. Zareh opens on August 20 at 368 Smith Street, Collingwood. The restaurant is currently open for dinner only, with plans to offer lunches by early spring. Bookings are now live at the website.
The Age
6 days ago
- Business
- The Age
Zareh, Collingwood: Tom Sarafian's debut restaurant and what you should expect
At Zareh in Collingwood, the dip king and ex-Bar Saracen head chef will intertwine his Armenian and Egyptian heritage – and share his 'death-row dish' with diners. (And it's not his famed hummus.) August 12, 2025 , register or subscribe to save articles for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. One of Melbourne's most anticipated restaurants in recent years finally has an opening date. Zareh, the long-awaited debut of young-gun chef Tom Sarafian, will open in Collingwood next Wednesday, August 20, spotlighting his Armenian and Egyptian heritage. Zareh, the debut restaurant of chef Tom Sarafian, is nearly ready to open in Collingwood. Kristoffer Paulsen Part of what makes it so closely watched is, yes, the lengthy lead time. It also marks Sarafian's return to restaurants after four years of pop-ups and running a successful condiment business. But mostly, it's the former Bar Saracen head chef's refusal to take the path of least resistance in his pursuit of perfection. (This is a man who still insists on hand-peeling garlic for his eponymous dip.) 'We do everything the hard way,' says Sarafian. He's the first to bring mouneh (Lebanese pantry staples) from south Lebanese brand Droubna to Melbourne. From quality sumac to supersized pine nuts, they'll be used across the menu and also available to buy, alongside Sarafian dips, in the deli section. He's also struck out on his own to open the restaurant on Smith Street. It was initially meant to be part of the Mulberry Group stable, but that changed when an appropriate site couldn't be found. 1 / 6 Kafta nayeh (raw lamb dressed with toum, chilli and herbs) is one of Sarafian's Bar Saracen signatures. Kristoffer Paulsen 2 / 6 Chef-owner Tom Sarafian (second from left) with members of his team. Kristoffer Paulsen 3 / 6 Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen 4 / 6 Arak appears across several drinks, including a negroni. Kristoffer Paulsen 5 / 6 The sound system and vinyl collection are a key part of the venue. Kristoffer Paulsen 6 / 6 Tunisian pastry filled with tuna, potato, harissa and more. Kristoffer Paulsen Named for Sarafian's grandfather, Zareh is an elegant 40-seater with deep connections to home. Sarafian will work alongside his brother and cousin, helping out with dips production and front-of-house, respectively. The fit-out emulates their grandparents' house, from burgundy tiles to an identical amber-glass sliding door. The ever-evolving menu will traverse Sarafian's roots, weaving in influences from the Middle East, North Africa and the Mediterranean, as well as his training in London. Sarafian's 'death-row dish' is manti, Armenian style. Here he's baking the teeny-tiny, meat-stuffed dumplings until crunchy, then splashing them with a tomato broth that the bottom soaks up while the top stays crisp. They're dressed with garlicky labneh and Aleppo chilli from Tasmania's Fat Carrot Farm. Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen Ghapama – an Armenian dish 'so iconic they sing songs about it' – is a hollowed-out heirloom pumpkin filled with rice, nuts and dried fruit that's cooked in the wood oven. 'Magical' chicken wings are charcoal-grilled then wood-fired in a claypot, with copious amounts of Sarafian's own toum, lemon and coriander. The chef describes the oven and charcoal barbecue custom-built by The Brick Chef as 'more important than salt'. It wouldn't be a Sarafian restaurant without his signature hummus, adorned with Fraser Isle spanner crab and Mooloolaba prawns. 'This food is [often] seen as cheap and cheerful. We eat it a lot at home ... and at kebab joints. We felt like we needed a room to show off the pinnacle of what [it] can be,' says Sarafian. The house martini garnished with a gilda. Kristoffer Paulsen Completing the equation is arak, the anise spirit, specially imported from Lebanese producer Farid. There are three – OG, coffee, za'atar – to have neat or with a splash of sparkling water, which isn't traditional, Sarafian says, but enhances the flavour. A bracing arak-spiked martini comes with the optional (but arguably essential) add-on of a gilda. 13 exciting restaurant openings we're counting down to this year It's dinner-only to start, but Zareh will soon add lunches and grab-and-go options to the deli. Dinner Wed-Sun from August 20. 368 Smith Street, Collingwood, Restaurant reviews, news and the hottest openings served to your inbox. Sign up
Sydney Morning Herald
6 days ago
- Business
- Sydney Morning Herald
Zareh, Collingwood: Tom Sarafian's debut restaurant and what you should expect
At Zareh in Collingwood, the dip king and ex-Bar Saracen head chef will intertwine his Armenian and Egyptian heritage – and share his 'death-row dish' with diners. (And it's not his famed hummus.) August 12, 2025 , register or subscribe to save articles for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. One of Melbourne's most anticipated restaurants in recent years finally has an opening date. Zareh, the long-awaited debut of young-gun chef Tom Sarafian, will open in Collingwood next Wednesday, August 20, spotlighting his Armenian and Egyptian heritage. Zareh, the debut restaurant of chef Tom Sarafian, is nearly ready to open in Collingwood. Kristoffer Paulsen Part of what makes it so closely watched is, yes, the lengthy lead time. It also marks Sarafian's return to restaurants after four years of pop-ups and running a successful condiment business. But mostly, it's the former Bar Saracen head chef's refusal to take the path of least resistance in his pursuit of perfection. (This is a man who still insists on hand-peeling garlic for his eponymous dip.) 'We do everything the hard way,' says Sarafian. He's the first to bring mouneh (Lebanese pantry staples) from south Lebanese brand Droubna to Melbourne. From quality sumac to supersized pine nuts, they'll be used across the menu and also available to buy, alongside Sarafian dips, in the deli section. He's also struck out on his own to open the restaurant on Smith Street. It was initially meant to be part of the Mulberry Group stable, but that changed when an appropriate site couldn't be found. 1 / 6 Kafta nayeh (raw lamb dressed with toum, chilli and herbs) is one of Sarafian's Bar Saracen signatures. Kristoffer Paulsen 2 / 6 Chef-owner Tom Sarafian (second from left) with members of his team. Kristoffer Paulsen 3 / 6 Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen 4 / 6 Arak appears across several drinks, including a negroni. Kristoffer Paulsen 5 / 6 The sound system and vinyl collection are a key part of the venue. Kristoffer Paulsen 6 / 6 Tunisian pastry filled with tuna, potato, harissa and more. Kristoffer Paulsen Named for Sarafian's grandfather, Zareh is an elegant 40-seater with deep connections to home. Sarafian will work alongside his brother and cousin, helping out with dips production and front-of-house, respectively. The fit-out emulates their grandparents' house, from burgundy tiles to an identical amber-glass sliding door. The ever-evolving menu will traverse Sarafian's roots, weaving in influences from the Middle East, North Africa and the Mediterranean, as well as his training in London. Sarafian's 'death-row dish' is manti, Armenian style. Here he's baking the teeny-tiny, meat-stuffed dumplings until crunchy, then splashing them with a tomato broth that the bottom soaks up while the top stays crisp. They're dressed with garlicky labneh and Aleppo chilli from Tasmania's Fat Carrot Farm. Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen Ghapama – an Armenian dish 'so iconic they sing songs about it' – is a hollowed-out heirloom pumpkin filled with rice, nuts and dried fruit that's cooked in the wood oven. 'Magical' chicken wings are charcoal-grilled then wood-fired in a claypot, with copious amounts of Sarafian's own toum, lemon and coriander. The chef describes the oven and charcoal barbecue custom-built by The Brick Chef as 'more important than salt'. It wouldn't be a Sarafian restaurant without his signature hummus, adorned with Fraser Isle spanner crab and Mooloolaba prawns. 'This food is [often] seen as cheap and cheerful. We eat it a lot at home ... and at kebab joints. We felt like we needed a room to show off the pinnacle of what [it] can be,' says Sarafian. The house martini garnished with a gilda. Kristoffer Paulsen Completing the equation is arak, the anise spirit, specially imported from Lebanese producer Farid. There are three – OG, coffee, za'atar – to have neat or with a splash of sparkling water, which isn't traditional, Sarafian says, but enhances the flavour. A bracing arak-spiked martini comes with the optional (but arguably essential) add-on of a gilda. 13 exciting restaurant openings we're counting down to this year It's dinner-only to start, but Zareh will soon add lunches and grab-and-go options to the deli. Dinner Wed-Sun from August 20. 368 Smith Street, Collingwood, Restaurant reviews, news and the hottest openings served to your inbox. Sign up
