food & drink news

On February 1st, the highly-acclaimed woodfired grill restaurant, Ascua, will be reopening its doors in Perth, Western Australia. The restaurant, led by internationally renowned chef Andrew McGie, offers a unique blend of Australian and Spanish cuisines, with a focus on wood-fired cooking techniques. The standout feature of the restaurant is its theater-style open kitchen, complete with a custom-made charcoal grill that is prominently displayed behind floor-to-ceiling glass. Diners can look forward to savoring delicious dry-aged Tomahawk steaks, whole fish grilled over wood, and a carefully selected list of wines from both Spain and Western Australia. ascua.com.au @ascua

In February, Chef Dan Cox will unveil Crocadon, a restaurant that has been five years in the making. Located on a 120-acre organic farm in St Mellion, Southeast Cornwall, the restaurant is housed in a historic barn surrounded by the picturesque Tamar Valley. The barn has undergone a year-long restoration, transforming it from a crumbling shell to a 25-seat dining room with an open kitchen. Crocadon embodies the connection between food and agriculture, and the restaurant’s menu will reflect a hyper-seasonal and self-sufficient philosophy that Chef Dan Cox has envisioned for years crocadon.farm @crocadon.farm

NEXT OF KIN

All Saints Estate has unveiled its new flagship restaurant, KIN, helmed by Executive Chef Jack Cassidy. The opening of KIN is part of a major redevelopment project led by Eliza, Nick, and Angela Brown, which aims to establish the Rutherglen winery as a top international wine tourism destination in Australia. The project also includes the launch of a new Cellar Door towards the end of 2022. The Browns, who are restoring a 1864 heritage-listed castle, engaged the renowned firm Technē to bring their vision to life, seamlessly integrating the new development into the existing red brick building while highlighting the natural light and breathtaking views of the old vineyards and duck pond.

@allsaintswine.com.au