December 2019

Christmas
Cheer!
Spoil your loved ones
with something special

Craft Beer Movement Master Chef Kuro Launches

Independent, Traditional & Recipes from Larissa Takchi, Reimagining Tradition
100% Australian-owned. winner of Master Chef 2019. on Kent St.
 2 | Indulge

$
4299 ea

Tooheys Extra Dry 24*345ml

$
4799 ea

For a long time Australia has been proud of its Coffee
culture, there are coffee houses, magazines and awards
dedicated to this dark drink, but more importantly coffee
lovers would travel to the other side of the city for the
perfect brew. Well this is no longer a phenomenon that no
longer applies just to lovers of coffee, but now applies to
people with a passion for craft beer.
Great Northern Super Crisp 24*330ml This has taken many by surprise because industry
statistics shows us that Australian beer consumption is at a
65 year low, in part this is due to a surge in the popularity of
$
4999 ea
cider and RTD’s. Throughout my time in the liquor industry
I have heard people say that they wouldn’t pay more than
$30, then it was $40 and now it is $50 for a case of beer,
but in the last few years we now have beers that are selling
for more than $20 a stubby.
It’s amazing to think that in a market where we see
consumption declining and prices ever increasing,
particularly after the introduction of the container deposit
scheme, that we have well over 150 microbreweries
across Australia with more opening every month. Like the
microbreweries, pubs, winebars, specialty beer bars and
bottleshops are dedicating themselves to this amber drop.
But what makes a craft beer? Believe it or not, the
definition of what it is and isn’t a craft beer is a hotly
Peroni Nastro Azzurro 24*330ml debated topic.
Australias pioneer craft brewer, Chuck Hahn of ‘Hahn
Premium’ and ‘Malt Shovel Brewery’ fame, is considered to
$
4999 ea
be the father of the craft beer boom. Hahn believes that
craft beer has several definitions.
“Part of it is delivering on flavour that people expect
and having the credibility of a brewmaster behind it
who identifies with brands and controls all stages of the
process,” he says.
But the Australian Real Craft Brewers Association
disagrees. For them, a craft beer must be:
• Independent
• Traditional
• 100% Australian-owned with no ownership or control
by a major brewer, such as Lion or CUB.
Victoria Bitter 24*375ml • Produces smaller batch size, allowing more control of
the brewing process, as a key characteristic of a craft
beer.
No other segment in the alcohol movement has been
that tried homebrewing, then started looking at different
styles, flavours and methods and innovating through
spice additives, switching strains of hops, forte alcohol,
and creating personal takes on international flavours, to
create a beer that was unique in style or reflective of their
personality. So it can be said that craft beer was created
through a definition but through years of passion that soon
became a philosophy.
Craft beer is now roughly 10% of the premium beer
market and growing steadily and NSW accounts for 36.4%
of the total craft beer market in Australia. The major
breweries have taken notice of this and have reacted by
either purchasing smaller breweries like Little Creatures
or creating new beers like Matilda Bay’s latest release ‘Lazy
Yak Pale Ale’.
In the long run it doesn’t matter how they react, or who
is the new craft brewer on the block, because beer drinkers
are the winners with more styles and quality drops than
ever before to choose from.
1. Coopers XPA cans
Coopers XPA is all about extra hop flavour whilst being
well balanced and easy to drink. At the citrus end of
the spectrum, undertones of grapefruit and mandarin
balanced with the right level of hops
Lord Nelson ‘Three Sheets’ Pale Ale
Longtime favourite of mine, this comes from the oldest
licenced hotel in Sydney. Well balanced malt, citrus floral
aromas, with slight herbaceous hop characters. Lovely
malty dry finish.
2. James Squire ‘Hop Thief’ American Pale Ale
There 7th version of this drop shows tropical, citrus and
piney hop aromas, rounded out by some caramel and
toffee. Slight earthy bitterness with a nice lingering
toasted malt finish.
3. Four Pines ‘Kolsch’ German Style Golden Ale
From a brewery in Manly this beer is loaded with fresh
lemon and lime aromas, touch of spice and light malty
tones, crisp and clean. A great summer drink while eating
it with fish and chips by the beach.
4. Stone & Wood ‘Pacific Ale’
From Byron Bay this tropical number doesn’t disappoint.
Lots of pineapple, mango, peach and more on the nose,

PA30
CK
$
5299 ea
as influential as home brewers. This craft beer movement
evolved from ordinary consumers with no formal education
is well balanced by it’s hoppiness and being slightly bitter.
Light easy drinking and finishes fresh and crisp.
in the art of making beer, they were just lovers of beer

Tooheys New 30*375ml

1 2 3 4
WE HAVE OVER 170 STORES THROUGHOUT NSW
Visit our website for your nearest store

www.liquorstax.com.au
Liquor Stax supports the responsible service of alcohol.
Available in NSW, unless sold out prior. Not all specials and
wine varieties available in all stores. Pricing may vary in country
and regional areas. Some products may not be available
in some stores due to Liquor Licensing Accords. Tobacco
& alcohol not supplied to or for unders 18’s. Images for
illustration purposes only. No trade supplied. Great Prices Save STAX

Specials Available: 11/12/19 - www.liquorstax.com.au

15/12/19
 Indulge | 3

7 ea
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VARIETIES

Tempus
Two
Meraki Platinum
Prosecco Range
750ml 750ml

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store

www.liquorstax.com.au www.liquorstax.com.au
Liquor Stax supports the responsible service of alcohol.
Available in NSW, unless sold out prior. Not all specials and
wine varieties available in all stores. Pricing may vary in country
@TEMPUSTWOWINES and regional areas. Some products may not be available
in some stores due to Liquor Licensing Accords. Tobacco
& alcohol not supplied to or for unders 18’s. Images for
illustration purposes only. No trade supplied. Great Prices Save STAX

Specials Available: 11/12/19 - www.liquorstax.com.au

15/12/19
4 | Indulge

The Park House

THOMAS HAMILTON
Summer has finally arrived! This means it’s time to get
down to the beach. After your morning swim, why not
replenish your energy by stopping off at Park House in
Mona Vale for lunch? Upon arrival at the venue, you’ll
notice the great open planned dining area and fantastic
natural lighting that brightens the place up. It really makes
for a warm welcome. Once you check out the menu,
you’ll discover that Park House has some fantastically
unique burgers on offer. During my visit, I tried the Johnny
Cash. The jalapenos and roasted chili mayo combine
exceptionally with the wagyu beef patty and onion rings to
provide a real kick unlike any other burger I’ve had before.
This provided the perfect amount of spice mixed with
the juiciness of a fresh beef patty to make anyone’s taste
buds dance in glee. If you love zest in a burger, then you’re
bound to enjoy the Johnny Cash burger. If you need to cool
down after the Johnny Cash, then you can stop by Liquor
Stax next door and get a 6-pack of Hooten. The uniquely
creative mix of flavours means that the Johnny Cash gets
4.5 stars.
Details
What: Park House
Website: parkhouse.com.au
Address: 2 Park St, Mona Vale NSW 2103
Opening Hours: Monday - Saturday: 10am - 3am
Sunday: 10am - 10pm

with Meraki!
LET THE FESTIVITIES BEGIN

Ultimate Rosé made with soul, love & creativity,

just like Meraki Wines

How to make your own rose water:

Ingredients:
1. Measure 1/4 cup of dried Rosé
• 200ml of Meraki Rosé
petals into your saucepan. ...
• 1 tsp Rose water
2. Pour 1 1/2 cups water into your
• 15ml Sugar syrup
saucepan.
• Ice
3. Cover and bring to a boil.
• Rose petals
4. Reduce temperature to the lowest
setting that still allows the water to
Methods:
simmer.
Mix together Rosé,
5. Simmer until the color of the Rosé
rose water and sugar
petals has faded.
syrup. Pour over ice and
6. Leave the lid on and cool
garnish with rose petals.
completely.

Also available Shiraz, Pinot Grigio, Sauvignon Blanc & Prosecco.

Made with love in Victoria!

Visit www.liquorstax.com.au
for your nearest stockist.
 Indulge | 5

SAVOURY- PORK KATSU SANDO

RECIPES BY MASTERCHEF 2019 WINNER LARISSA TAKCHI
Serves 4
Preparation time: 20 minutes
$
4499 $
4499
Cooking: 10 minutes
INGREDIENTS Bonito Mayonnaise: ea ea
Pork Katsu: 200ml grape seed oil
4 pork loin chops, bone and fat removed 15g bonito flakes
Plain flour 2 egg
2 eggs, lightly whisked 60ml rice wine vinegar
Panko crumbs
 Salt, to taste
Vegetable oil Kohlrabi Apple slaw:
Tonkatsu sauce: 1 kohlrabi
1 Tbsp ketchup 1 granny smith apple
2½ tsp Worcestershire sauce 3 sprigs of chives, roughly chopped Chivas
1½ tsp oyster sauce ¼ bunch of coriander, leaves only Regal

1⅛ tsp sugar ½ lemon, juice only 12yo
Salt to taste Scotch
White bread, cut into thick slices, crusts removed Whisky
METHOD: 700ml
Bonito Mayonnaise:
1. For the Bonito Mayonnaise, heat the oil in a small sauce- (ensure to tap away any excess flour), then dunk in the
pan until it reaches 90C. Remove from the heat and add egg wash and coat generously in panko crumbs. Repeat Jack
the bonito flakes. Set aside to cool to room temperature. until all the pork is done. Daniel's
2. Place 80ml bonito oil (with the bonito flakes), the egg and 3. Add oil into a medium fry pan, heat up to 180 de- Black
vinegar into the canister of a stick blender. Place the blade grees Celcius. Label
cage of the stick blender over the egg and process briefly 4. Add the pork chops and cook on both sides until golden. 700ml
then while blending, draw the stick blender up through the Once cooked, place on a plate with a paper towel to drain
ingredients and blend until thick and emulsified. excess oil.
3. Season with salt, to taste. Set aside. Tonkatsu sauce:
Kohlrabi slaw: 1. Mix ingredients all together and adjust seasoning if needed.
1. Using a mandoline with julienne attachment, shave To assemble:
the kohlrabi and the apple into a medium bowl. Add the 1. Place the bread on a chopping board, place a tablespoon
herbs and lemon juice. Season with salt to taste and mix of bonito mayonnaise, a tablespoon of tonkatsu sauce.
through. Keep in the fridge until service. Top that with the pork katsu and Asian slaw. Cut in half and
Pork Katsu:
1. With a meat mallet on a chopping board, lightly beat the
pork loin on both sides and season with salt and pepper.
serve immediately. $
4499
ea
$
6999
ea
2. Set a station up with separate bowls of the following; Details
plain flour, eggs and flour. Dredge the pork in the flour Instagram & Facebook: @larissatakchi

Grey
Goose
Vodka
700ml

Tanqueray
Gin
700ml

$
3299
ea

SWEET-JAPANESE PANCAKES
STUFFED WITH CREAM CHEESE
Serves 6 the batter to rest for 20 minutes before cooking.
Preparation time: 25 minutes 2. Meanwhile make the maple butter sauce. Add the
Cooking: 10 minutes butter and maple to a saucepan on medium heat. Cook
INGREDIENTS for a few minutes until melted and whisk until combined.
4 eggs Keep warm on a low heat whilst cooking the pancakes.
6tbsp brown sugar 3. To cook the pancakes, have a non stick medium
½ tsp vanilla extract pan on medium heat. Spray two 10 cm tart rings with
½ cup plain flour cooking spray and place in the fry pan. Add batter to both
4 tbsp corn flour rings and top with a few chunks of cream cheese. Add Vodka Cruiser Mixed 4.6% 10pk 10*275ml
1 tsp baking powder two tablespoons of water to the pan and place a lid on
¼ tsp salt immediately. Turn the heat down and cook the pancake for
2 tbsp yoghurt about 5 minutes until golden brown at the base and the WE HAVE OVER 170 STORES THROUGHOUT NSW
120g cream cheese, cut into large chunks top semi cooked. Visit our website for your nearest store
100g salted butter
50ml maple syrup
4. Flip the ring and pancake over and cook for another
3 minutes until golden brown on both sides. Run a knife
www.liquorstax.com.au
Liquor Stax supports the responsible service of alcohol.
METHOD: around the ring to release the pancake and repeat with Available in NSW, unless sold out prior. Not all specials and
1. In a stand mixer, whisk the eggs, brown sugar and remaining batter. wine varieties available in all stores. Pricing may vary in country
vanilla on high speed until light and fluffy. Sieve the plain 5. Serve pancakes hot devoured in the maple butter. Its and regional areas. Some products may not be available
in some stores due to Liquor Licensing Accords. Tobacco
flour, cornflour, baking powder and salt, then add the yum with bacon! & alcohol not supplied to or for unders 18’s. Images for
yoghurt. Whisk on low speed until combines evenly. Allow illustration purposes only. No trade supplied. Great Prices Save STAX

Specials Available: 11/12/19 - www.liquorstax.com.au

15/12/19
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Photograph: Megann Evans
REIMAGINING TRADITION
KURO LAUNCHES ON KENT STREET
Inspired by Japanese design, driven by precision and executed
by artisans, Kuro offers a layered bar and dining experience
that balances minimalism with creativity.
The four experiences at this Kent Street venue include the
Brew Bar, to appease early-morning revellers with speciality
coffees, teas and breakfast snacks, an à la carte menu at Kuro
Dining, the cocktail bar plus a chef’s table experience called
Teramoto by Kuro which launches early 2020.
Each element of Kuro, from architecture and design details
through to the food and drink menus, are interconnected with
the same articulate approach and Japanese influence. Co-owner
Alan Wong has developed the concept of the venue alongside
co-owner Taka Teramoto as the result of numerous research
trips to Japan and believes the layered offering will meet the
range of needs from locals and destination diners alike.
“We are driven by sustainability, innovation, passion and
precision. All these elements are evident throughout our
venue and in every aspect of our execution. We want the
venue to appeal to a wide range of guests and have created
multiple experiences in order to do so,” said Alan.
The à la carte dinner menu at Kuro Dining has been created
by Head Chef Nobu Maruyama and co-owner Taka Teramoto.
Their menu has been crafted to share and unites familiar
Japanese flavours with stellar Australian produce, resulting
in a contemporary collection of dishes underpinned by
innovation and sustainability.
Smaller dishes such as Kuro chiffon and Wagyu tartare
artichoke chips surprise and delight while recognisable
favourites Kuro fried chicken katsuobushi and charred
edamame salt are comforting staples.
Sides of meat and whole fish are aged in-house resulting in
the 5+ marble score Rangers Valley aged Black Market Angus
beef and aged duck breast. Other mains include hapuka,
calamari and charred beef tongue which can be paired with
sides including crushed potato and baby cos lettuce.
Desserts include mochi with coconut parfait, mango and
desert lime, and, crème brulee with matcha crumble and dates.
Sommelier Wanaka Teramoto has curated a wine list
for Kuro Dining that focuses predominantly on boutique,
Australian producers. Minimal intervention in the winemaking
process was a key consideration in the selection, resulting in a
collection of more than 10 wines by the glass and 120+ by the
bottle. In addition, the drinks list includes sake and umeshu as
well as Japanese beers.
Applying the same precise technique reflected throughout
the venue, the Japanese mixologists spearheading the
The Dee Vine Estate Family would like to wish all their loyal customers
A MERRY CHRISTMAS AND A HAPPY PROSPEROUS NEW YEAR.
Kuro bar have created a cocktail and drinks list that marries
nostalgic elegance with contemporary ingenuity. Fumiaki
Michishita and Yasushiro Kawakubo have both recently arrived
in Australia to provide a bar experience that is equally intimate
as theatrical.
Expect simple, refined cocktails from Fumiaki such as Sober,
a reinterpretation of the classic Morning Glory Fizz served in
a double-glazed cup to retain the earthiness of the overall
taste. Also, Green Hour, a dramatic green drink with apple-
shaped ice and house-made champagne cordial.
Yasushiro will concentrate on Japanese and Australian-
inspired signature creations. Think Lava Flow of Mt. Fuji, a
matcha-flavoured tropical cocktail inspired by the classic pina
colada, with smoky hues a nod to sleeping volcano Mt. Fuji.
Plus, the flavourful Espresso & Barley.
In addition, Japanese spirits including whisky, gin, Shōchū
and sake will feature as well as a small bar food menu. With
seating for eight, the bar will predominantly service dining
guests, however walk-ins will also be accommodated, subject
to space.
Completing the Kuro experience, specialty coffees and
teas will be available from the Brew Bar every weekday from
morning through to early afternoon. The Brew Bar will house-
roast coffee beans as per their own recipe with two single
origins that will change to suit the season, while the matcha
has been sourced from a boutique supplier in Japan. If you’re
not in a rush, perch at one of the high stools surrounding the
four-metre-long bar to enjoy breakfast snacks such as matcha
éclairs and Kuro lamington cakes.
Precision permeates throughout the interior architecture
and design of this heritage-listed building, developed in
consultation with co-owners Alan Wong and Taka Teramoto
and architects Henderson & Co. Kuro’s interiors seamlessly
blend understated sophistication with layers of exquisite detail
and textures. Rather than replicate Japanese design elements,
traditional Japanese craftsmen have been engaged to create
bespoke pieces throughout the venue, where possible.
56 bespoke American oak portals frame the Kuro Dining
space, a delicate and contemporary immersive installation
producing an evolving ambiance over the course of the day.
A radiant and encapsulating light source, each of the portals
are individually lit and will be adjusted as day stretches into
night to reflect the tone of the venue. The result is a carefully
curated range of emotional responses respective to the time
of day and position of guests within the venue.
The venue is anchored by the existing concrete floor that
Indulge | 7
shows its many years of change and wear. Kuro has embraced
the Japanese principle of Wabi Sabi which celebrates
imperfection. Additional character has been drawn through
the floor with a representation of the Japanese art form,
Kintsugi. Traditionally, Kintsugi is a centuries-old method of
mending broken ceramics with gold and this has been applied
to the floors with cracks being ‘mended’ with gold.
The walls are a mix of heritage sandstone and brick while
soft fabric screens can be deployed from the ceiling to create
deconstructed semi-private spaces for functions. Accents of
natural brass are found throughout the space, linking the art
form colour of Kintsugi, gold. These are offset with artisan
finishes like the hand-made oxidised copper tiles that clad the
Bar and chef’s table and the imposing Blossom Chandelier, a
custom piece designed with thousands of Capiz shells, sitting
as a shining beacon over the kitchen.
The polished stone table- tops of Nero Tempesta marble
populate the dining room while the chef’s table in Teramoto
by Kuro, the Brew Bar and the six-metre bar-top are made
from customised precast concrete, finished with inlayed brass
stitch detailing.
The Brew Bar itself is a highly customised piece of
engineering and design. The flick of a switch sees the coffee
machine sink beneath the concrete bench and with the
addition of a sectional oak timber top, it becomes a communal
dining table in the evenings that can seat up to 14.
Launching early 2020 is Teramoto by Kuro, an intimate,
fine-dining degustation experience for just 10 guests,
personally presented by Executive Chef Taka Teramoto and
Sommelier Wanaka Teramoto. Only available for dinner, guests
will be seated at the chef’s table bordering the state-of-the
art open kitchen to observe the avant-garde process and
meticulous precision of Chef Teramoto and his team.
Details
What: Kuro Bar and Dining
Website: www.kurosydney.com
Address: Kuro, 368 Kent Street, Sydney
Opening Hours:
Monday – Friday: 8am – 3pm, 5pm - late
Saturday: 5pm – late
Sunday: closed
Telephone: 02 9262 1350
Facebook & Instagram: @kurosydney