It’s hard to miss the captivating aromas from James Street’s gourmet cafes, restaurants and speciality dining destinations. From freshly ground coffee at Cantinho to succulent bacon at Harveys Bar + Bistro and iconic Italian flavours of basil, oregano and garlic at Bucci – you no doubt know the flavours but are you familiar with the chefs?
Our food community is one talented bunch, and we want you to meet them! James Street Food & Wine Trail (JSFWT) is the chefs culinary time to shine from Thursday 25 to Sunday 28 July. Watch as they swap their kitchens for market stalls, create exclusive new concoctions and recommend signature pairings.
Meet the gang below!
Say hello to Jillian Olding, an inspiring young Pastry Chef who’s skilful in all things sweet and savoury – and while you’ve likely tried a pie or two, have you had a calzone by Jocelyn’s Provisions yet? Or cannoli? Market Day is your day to try both as two deliciously Italian Calzone’s; Rosso and Bianca will be on offer in addition to three decadent cannoli flavours (try one of each, we dare you!).
Plating all things Calile from the modern menu at Lobby Bar, room service eats to intimate and grand functions is Executive Sous Chef Aydin Ibek. Making a mouth-watering mark on his first Market Day, Ibek’s menu showcases the best of Australian produce from the West Australian Crayfish Brioche Rolls, Beef Brisket Baguettes to Fries with Victorian Tarago River ‘Shadows of Blue’ Cheese.
Meet longstanding powerhouse Peter McMillan who is the owner and chef of both Harveys Bar + Bistro and Tinderbox Kitchen – that’s right, the venues not only share a similar location (side-by-side neighbours) but a Head Chef and owner too. Peter commonly referred to as PJ, is present most days in each venue and is renowned for great chats, his Asian Chicken Salad, all-day breakfast, woodfire pizza, gin bowls, fine wine and… the list goes on!
CRU Bar and Sixes And Sevens bookend the precinct, as does their chef! Executive Chef Jason Walker has created two distinct menus that are as tasty, as they are moorish and have you going back for seconds (and thirds, no judgement!). For Market Day, Jason is celebrating two iconic dishes at both venues stalls – the humble fry (aka fries, stopping at one is impossible) at Sixes and Sevens and creamy Gnoochi at Cru Bar.
Introducing, Timmy Kemp, Chow House’s Head Chef who translates the fragrant, bold flavours of Asia’s street-food stalls into a shared dining experience. With an impressive career spanning Brisbane’s best restaurants (including neighbour Harveys Bar + Bistro) Timmy’s childhood between colourful Bangkok, and her grandparent’s duck farm in the Gulf of Siam positively shaped her culinary calling. During JSFWT, Timmy will share a part of her childhood with diners on Thursday 25 July as she showcases the best Indochine duck street-style eats.
With the restaurant open to the elevated thoroughfare of James Street, passers-by and diners can view the open kitchen where the owner and Head Chef Shaun Malone and his team assemble fresh Italian cuisine – Shaun’s wife and fellow owner Tanja is at the restaurant most days too #powercouple. The vibrant duo will be out in full force on Market Day, catch them in the restaurant, at Bucci’s Aperol and Arancini stall and at the ILVE Pop-Up Kitchen for a live cooking demonstration at 10AM.
Head Chef Catherine Anders was handpicked to lead the latest restaurant to join the James Street food community, Mosconi. Putting in place a menu of European inspired fare, Catherine has already gained a loyal following since opening in April this year – by popular demand, Mosconi will be exclusively serving Duck Ragù on Market Day and if you’re yet to try it, we suggest getting in early because it’s on a whole new level of deliciousness.
Upon entering King Arthur Cafe patrons are often be greeted with a friendly wave or hello from behind the kitchen countertop by Head Chef Liam Gregory. Liam’s easy-going welcome extends to his relationship with local ethical suppliers and producers whose produce he celebrates in a seasonal menu. Committed to showcasing the best of local and sustainable ingredients, for JSFWT diners can enjoy Liam’s a Taste of Winter, featuring the freshest Queensland produce in five considered courses for dinner on Friday 26 July.
Following a progressive Middle Eastern restaurant pop-up in Sydney, Executive Chef Adam Wolfers has launched a new era at Gerard’s Bar and Bistro. Excited to celebrate how diverse Middle Eastern cuisine is, Adam credits his love for food to an upbringing with two Jewish sides of his family, one with an Ashkenazi (Eastern European) background and the other from Sephardi communities in Yemen. Wanting to bring something different to the table for Market Day, Adam is pulling out all stops showcasing the much loved Lebanese Manousheh, cooked to perfection in a speciality oven that will sit right next to the stall.
From the Saganaki (cheese), Kolokithia (zucchini chips) to the Arni St Schara (grilled lamb ribs), Executive Chef Bryan Kelly is the man behind Hellenika’s much-adored signature dishes. Assisting owner Simon Gloftis with the inception of the Gold Coast sister restaurant, Bryan was the only person for the job to open The Calile restaurant late last year. Bryan is participating in EVERYTHING for his first JSFWT, from collaborating with Gelato Messina on two mouth-watering desserts, a Market Day stall to a live cooking demonstration on the ILVE stage, where he will share some secrets behind greek cuisine.
Bottom row (L to R):
Jocelyn’s Provisions| Jillian Olding | Pastry Chef / Decorator–
The Calile| Aydin Ibik | Executive Sous Chef
Harveys Bar + Bistro + Tinderbox Kitchen| Peter McMillan | Owner + Executive Chef
Cru Bar + Sixes and Sevens| Jason Walker | Executive Chef
Top Row (L to R)
Chow House| Timmy Kemp | Executive Chef
Bucci | Shaun Malone | Owner + Chef
Mosconi | Catherine Anders | Executive Chef
King Arthur Cafe| Liam Gregory | Head Chef
Gerard’s Bistro + Gerard’s Bar| Adam Wolfers | Executive Chef
Hellenika| Bryan Kelly |Executive Chef
July 10, 2019