Latest news with #lasagne
Daily Mail
6 days ago
- Business
- Daily Mail
Popular hatted Aussie restaurant where Jamie Oliver dined collapses
A Melbourne restaurant that counts celebrity chef Jamie Oliver among its clientele has entered into voluntary administration. 1800 Lasagne, a popular restaurant in the suburb of Thornbury, has confirmed that it has been taken over by external administrators, effective from the new financial year. The sad news about the restaurant was shared in a heartfelt message to its Instagram account on August 5. '1800 Lasagne has entered into voluntary administration and we are working closely with the administration team to streamline and re-structure our model to ensure we take the best steps while moving forward,' the update read. 'Our loyal suppliers and our beloved staff are and will continue to be our highest priority through this process.' The restaurant was originally started as a lasagne-delivery service during the pandemic by founder, Joey Kellock. It was later opened as a restaurant in its current location on High Street. During its heyday in 2023, celebrity chef Jamie Oliver was among those who visited the Melbourne Italian dining establishment. The British celebrity chef, who was at the time filming the 16th season of MasterChef Australia, was full of praise for the lasagne eatery. Jamie described it as a place where the 'jazz was playing, the wine was flowing' and noted that there was a 'nice energy with the staff'. That same year, 1800 Lasagne earned a coveted chef's hat in the Good Food guide - becoming the first ever 'hatted' lasagne restaurant. But in a promising sign for diners, the restaurant isn't currently being closed altogether. Rather, its operations will now fall under the management of accounting advisory group HLB Mann Judd, who were appointed as external administrators as of July 30. The restaurant's trading hours and delivery service also remain unchanged. '1800 Lasagne has always been about people, passion and plates of love - and that hasn't changed,' the recent update confirmed. 'We absolutely cherish our place in the community and will be striving to continue serving you. So, please come and visit our incredible staff for dinner, takeaway, or a drink at the bar and help us get through this exciting but challenging time.' In an added assurance that it's 'business as usual' from the customer's perspective, a subsequent Instagram post confirmed the restaurant was open and operating. Sharing a picture of a dining table loaded up with plates of lasagne and garlic bread, the caption confirmed that they were indeed open for bookings, walk-ins, takeaway and delivery. 1800 Lasagne is famed for its focused menu centred around lasagne. Their two signature dishes are the Lasagne Di Carne, which features a meaty bolognaise of minced beef and pork, and a vegetarian Lasagne Di Melanzane, based on eggplant. Both are priced at $32. Other main pasta dishes on the menu include Spaghetti Napoli $25, Rigatoni $36, which is served with a beef shank ragu, and Pipe Rigate, $35, which features Queensland Tiger prawns.
News.com.au
7 days ago
- Business
- News.com.au
Beloved Melbourne restaurant 1800 Lasagne enters into voluntary administration
Melbourne's first 'hatted' lasagne restaurant, 1800 Lasagne, has collapsed into voluntary administration. Todd Gammel and Matthew Levesque-Hocking of accounting advisory group HLB Mann Judd were appointed as external administrators on July 30. The beloved Thornbury restaurant, which began as a lasagne-delivery service out of founder Joey Kellock's home during the pandemic, shared the news in a 'heartfelt message to our amazing staff, suppliers and loyal community' on Tuesday. '1800 Lasagne has entered into voluntary administration and we are working closely with the administration team to streamline and re-structure our model to ensure we take the best steps while moving forward,' an Instagram post read. 'Our loyal suppliers and our beloved staff are and will continue to be our highest priority through this process. '1800 Lasagne has always been about people, passion and plates of love – and that hasn't changed. 'We're grateful for the support of our incredible community and encourage everyone to keep showing love and support to local hospitality. 'We absolutely cherish our place in the community and will be striving to continue serving you. So, please come and visit our incredible staff for dinner, takeaway, or a drink at the bar and help us get through this exciting but challenging time. Big love.' Among 1800 Lasagne's patrons is celebrity chef Jamie Oliver, who dined there in 2023 while filming season 16 of MasterChef and said at the time that 'jazz was playing, the wine was flowing' and there was 'nice energy with the staff'. That same year, the restaurant earned a coveted chef's hat from Nine Newspapers' Good Food. The future of Mr Kellock's other two venues – live-music bar Dopolavoro and sandwich shop Cinque, both on Northcote's High Street, which were originally slated to open in 2023 – is unclear. 1800 Lasagne's administrators told SmartCompany on Tuesday that a combination of under-capitalism and cost-of-living pressures 'led to trading losses, failed expansion plans, historical tax liabilities and an inability to fund the costs of restructure' for the restaurant. '(We) understand the Director and shareholders have a restructure plan that they are also exploring,' the administrators said. The restaurant's trading hours and delivery service remain unchanged.
News.com.au
7 days ago
- Business
- News.com.au
Pandemic-born, award-winning Melbourne Italian restaurant enters administration
An award-winning Melbourne restaurant which began as a delivery service during lockdown has gone bust. 1800 Lasagne graduated to a physical store in August 2020, winning a cult following, awards, and the patronage of Jamie Oliver in the inner-north suburb of Thornbury. But external administrators have now been called in, and the business may be wound up, sold, or picked apart by people owed money. '1800 Lasagne has entered into voluntary administration and we are working closely with the administration team to streamline and restructure our model to ensure we take the best steps while moving forward,' owner Joey Kellock posted online on Tuesday. 'Our loyal suppliers and our beloved staff will continue to be our highest priority through this process. 1800 Lasagne has always been about people, passion and plates of love – and that hasn't changed.' The restaurant will still be open for the time being. 'We're grateful for the support of our incredible community and encourage everyone to keep showing love and support to local hospitality,' Mr Kellock said. 'We absolutely cherish our place in the community and will be striving to continue serving you. 'So, please come and visit our incredible staff for dinner, takeaway, or a drink at the bar and help us get through this exciting but challenging time. Big love xxx.' Mr Kellock created the business as a home delivery service during Victoria's lengthy pandemic lockdowns, cooking in his home kitchen. The business grew and in August 2020 Mr Kellock opened a physical restaurant on Thornbury's High Street. The eatery won a chef's hat award in 2023. Celebrity chef Jamie Oliver ate there with his family later that year. The restaurant's cult status grew to the point where they were selling limited edition, retro inspired soccer jerseys. The popularity has evidently not parlayed into profitability, as an accounting firm has now been tasked to comb through the books. External administrator HLB Mann Judd has called the first meeting of creditors for next week. Commenters seem confused at the business' financial troubles, but many people online are acknowledging how tight margins are for small businesses. 'How? Been there many times during the week and on weekends and it was always absolutely packed, flipping tables two or three times a night,' one commenter said online.
The Sun
31-05-2025
- Entertainment
- The Sun
‘Who raised you?!' Home cook slammed after sharing attempt at Italian dish – but can you tell what it's meant to be?
THERE'S nothing better than tucking into a tasty homecooked meal, and it's even better if it's a traditional recipe. But one home cook left people scratching their heads after they revealed their attempt at a particular classic dish. 4 4 Despite their best efforts, the food turned out nothing like you would expect, and some people even questioned what they meal was supposed to be in the first place. This came after the wannabe chef took to Facebook to show off their concoction with a picture from before it went into the over and after. "How do you make lasagne, mine came out crispy as hell and I want it soft, please help," the Facebook user wrote alongside the pictures. The first snap shows a dish layered with dry spaghetti, strips of uncooked bacon and slices of American cheese. Unsurprisingly, the meal only looked worse after some time in the oven. Instead of melting, the cheese shrivelled up and burned, and the dry spaghetti didn't look any more enticing either. After sharing the snaps in the popular Facebook group people were so shocked by the food creation they thought the foodie must've been joking. "This has got to be satire," one person commented on the viral post. But others weren't so sure, as a second said: "What in the name of god did you think you were making!?!" And a third chimed in: "I have never seen anything like this, where is the sauce?" The Sun tries Wetherspoons' new menu "I want to laugh but I genuinely don't even know what to think here," another wrote. Meanwhile, others offered some cooking suggestions for their next attempt. "You should start by reading an actual recipe, this is a crime," one said. And another commented: "I dread to think how many Italians you killed making this. Even if it is a joke this post should come with a trigger warning." And someone else quipped: "Who raised you?!" This isn't the first time food fans have been left stunned by a meal. Mum and TikToker Michelle previously caused viewers to lose their appetites as she proudly showed the breakfast she fed her family. The now-viral video, which has racked up a staggering 2.2million views in just two days, sees the parent make scrambled eggs - but with a twist. Rather than using actual eggs, the mum whipped up the first meal of the day with a ''scrambled egg mix'' - which was essentially just a powder. To add some extra boost of protein, Michelle also threw in a generous amount of bacon - that had been freeze dried. The gut-churning concoction called for half a cup of the scrambled egg mix which she dissolved with warm water, as well as the bacon bits - which needed to be re-hydrated with cold water. For extra flavour and texture the mum also chucked in some freeze fried cheddar cheese that had to go in the water before as well. Once the egg mixture was ready, Michelle cooked it on the pan, before squeezing the water out of the shredded cheese and throwing a spoonful of the watery bacon. Showing off the final result on her page, the mum tried to convince the viewers it was ''good'' - and the rest of the brood agreed, with the dad dubbing the dish ''yummy''.
Telegraph
31-05-2025
- Health
- Telegraph
Mushroom and aubergine lasagne
A plant-based lasagne from the founders of frozen ready meal company Cook that will knock your socks off, with a lovely depth of flavour and a big umami hit. Serve with a classic rocket salad dressed with a squeeze of lemon juice, a drizzle of olive oil and shavings of vegan Parmesan. Overview Prep time 40 mins Cook time 1 hr 45 mins Ingredients 1 tbsp rapeseed oil, plus extra for greasing 1 tsp fennel seeds, crushed 2 medium aubergines, chopped 200g chestnut mushrooms, trimmed and quartered 1 tbsp light soy sauce ½ tsp ground white pepper 150g dried lasagne sheets a little olive oil 5g fresh breadcrumbs 1 rosemary sprig, leaves picked and chopped 10g pine nuts 10g semi-dried tomatoes in oil, chopped (optional) For the tomato sauce 1 tbsp rapeseed oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 carrot, finely chopped 10g fresh mixed herbs, chopped 3 garlic cloves, chopped 2 x 400g tins chopped tomatoes 850ml vegetable stock 100g dried green or brown lentils, rinsed 50g cashew nuts, chopped For the white sauce 300ml plant-based milk 30g vegan butter 30g plain flour 1 tsp English mustard a little grated nutmeg Method Step Grease a 25 x 30cm ovenproof dish with a little rapeseed oil. Step Preheat the oven to 200C/180C fan/gas mark 6. Step First, make the tomato sauce. Place a large saucepan on a medium heat. Step Cook, stirring occasionally, for about 10 minutes until softened. Step Bring to the boil, then reduce the heat to the lowest setting and cook for 1 hour until the sauce is thickened and the lentils are cooked. Stir the contents of the pan regularly to stop the lentils from sticking. Season to taste. Step Meanwhile, place 1 tsp fennel seeds (crushed), 2 chopped aubergines, 200g quartered mushrooms, 1 tbsp soy sauce and ½ tsp white pepper in a roasting tray, toss together with 1 tbsp of rapeseed oil and roast in the oven for 40 minutes until softened and golden. Remove from the oven and place to one side. Step Cook, still stirring, for 2 minutes, or until the paste starts to bubble. Step Using a ladle, gradually add the warm milk, whisking between each addition to form a smooth sauce. Stir in 1 tsp mustard and a few gratings of nutmeg. Season to taste. Step Mix together 5g breadcrumbs, chopped leaves from 1 sprig of rosemary, 10g pine nuts and 10g semi-dried tomatoes (if using) in a bowl to make the topping.
