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October, 2014 | Posse

Kick it in Cairns

October 31, 2014 at 10:51 am

Jewellery at Shi Sha

For too long Byron Bay and Nimbin have held the eastern coast crowns of best ‘alternative’ towns. Ryan Auberson-Walsh thinks it’s time to have another look at somewhere a little further north – 1874km to be exact – and wander the streets of Cairns – the human hub of the Great Barrier Reef.

Tuck in at Sydney’s Takara

October 31, 2014 at 10:44 am
Chicken or fish? Takara's lunch bento.

Chicken or fish? Takara’s lunch bento.

We Sydneysiders are truly blessed when it comes to experiencing the best of Asia – it’s on our doorstep after all. But choosing lunch isn’t that easy. Enter Takara. Words by Ryan Auberson-Walsh

3 Melbourne CBD concept bars you need to try

October 29, 2014 at 1:42 pm
The Croft Institute's ground level bar. Source

The Croft Institute’s ground level bar. Source

No matter where in the world we are, there’s nothing quite like spending an evening sharing a drink with pals in a themed venue like a creepy house or a good Mexican cantina. These are three of Melbourne’s best offerings – and some of them are insanely cool. Words by Ryan Auberson-Walsh

Walk the Dreamtime in QLD

October 29, 2014 at 1:35 pm
Rex Creek, Mossman Gorge National Park

Rex Creek, Mossman Gorge National Park

In Far North Queensland, it’s not always safe to venture into nature. But at Mossman Gorge National Park, families can relax and enjoy the sounds of the bush. Words by Ryan Auberson-Walsh

Twisted Classica at ACME

October 29, 2014 at 1:27 pm

acmeaspargusChef Mitch Orr’s asparagus spears with toasted quinoa and brown butter  (Source)

In the food world of ceviche, cronuts and kale chips, it’s refreshing to see the humble spaghetti getting another look in.

Mitchell Orr,  Edd Loveday, Andy Emerson, Cam Fairnbairn are the team behind ACME, a new addition to Rushcutters Bay where some fresh culinary surprises are in store.

But it’s not your standard bolognese at ACME. Chef Mitchell Orr offers  twisted classics like asparagus spears dipped in brown butter and toasted quinoa. A plate of this with some deep fried artichoke is sure to tide you over as you choose your main course. These posh bar snacks are best enjoyed with ACME’s unique signature cocktails, all devised by seasoned mixoligist Ed Loveday . If you’re in the mood for something strong and fresh, the ‘Celery’ fuses rye whiskey, citrus and soda is perfect.  For something a little more daring, ‘Purple Drank’ is definitely a winner with it’s combination of gin, vermouth, Campari and beetroot.

ACME-009-590x393One of the magnificent seven: fettucini, black sesame and and spring vegetables. (Source)


But pasta is the star here, despite the restaurant being decidedly un-Italian.  Orr plays with our family favourites pairing macaroni with pigs head and egg yolk. If you want to slurp some spaghetti, the bucantini with goat, mint and spicy nduja is delicious excuse to eat like a kid again. There are seven pastas on the menu but you had better enjoy each dish while you can, because Orr has hinted that the menu may change when you least expect it.

The ACME experience is not complete without sampling the dessert menu and Andrew Levin has certainly nailed the sweet and salty trend with his Malteser ice cream topped with bacon bits.

ACME is bringing a new life to Sydney’s food scene. Get in quick and grab a spoon.

60 Bayswater Rd, Rushcutters Bay 

8068 0932

Opening Hours:

Tues-Sat from 5pm

For the love of bread

October 22, 2014 at 11:04 pm

Trout salad at Autolyse

This is the place that demonstrates the quiet soft power of Canberra. It’s a perfect excuse to spend time in a city that’s burgeoning coffee and art scene is consistently outshined by any and all political drama that’s unfolding in parliament house. Words by Ryan Auberson-Walsh

Pub-crawling through the Rocks

October 21, 2014 at 11:11 am

If we were to take a stroll back in time to the 19th Century, we’d hit a period in Sydney’s past when the first cobblestones were being laid in the historic Rocks precinct. Cue Ryan Auberson-Walsh’s take on the best places to have a drink in the shadows of former convicts and colonists this summer.

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