Food News – Fairfield RSL

Food News – Fairfield RSL

In the week that former Prime Minister Gough Whitlam died, I spent time in his old electorate, Werriwa. I was there visiting Fairfield RSL, touted as the gastronomic destination of the West. The experience begins before you even walk in the door with palm trees, thatched cabanas, illuminated fountains and mist provided by smoke machines. In case you haven’t guessed, visionary chief executive, Anthony Sobb, takes his cues from Las Vegas and Macau. Inside there are four restaurants, each very committed to their chosen genre. The flagship, La Tratt, is an elegant Italian cucina; Montagne is a traditional French bistro; Summer House transports you beachside; and dark, moody Phó@Fairfield is Vietnamese. The pho recipe comes via Luke Nguyen, who came out to train staff personally, pointing to an authenticity that belies the Vegas theming. There’s even a rooftop herb garden and beehives, which you can visit on Secret Garden Tours run during autumn and spring. The whole place oozes an egalitarianism that Gough would’ve loved – and demonstrates a commitment to the dignity of working class people, namely providing them the same opportunities that us city folk get, only 45 minutes from the CBD.
fairfieldrsl.com.au

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Staggering Lines As Lune Croissanterie Opens Flagship Bakery in Sydney

Staggering Lines As Lune Croissanterie Opens Flagship Bakery in Sydney
Image: Via Instagram @lunecroissant

Lune Croissanterie, the renowned Melbourne bakery hailed as a croissant masterpiece, has officially opened its first permanent Sydney location, drawing huge crowds from across the city. 

The new location, Lune’s largest yet, occupies a former industrial space at Rosebery Engine Yards, where a team of pastry chefs work around the clock to produce their renowned pastries.

Enormous crowds as Lune Croissanterie hits Sydney

On opening day, footage from Lune’s new Rosebery store showed hundreds of eager pastry lovers lining the block to sample the bakery’s iconic creations.

 

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A post shared by Lune Croissanterie (@lunecroissant)

Lune Croissanterie plans to open in Martin Place

Lune Croissanterie currently has six stores across Melbourne, Brisbane and now Sydney, with plans to open another premises in Martin Place.

Reid has explained how her background in aerospace engineering influences her approach to pastry-making. “The relationship between aerodynamics and croissants isn’t immediately obvious,” she told Delicious

“It’s not like we put our croissants in a wind tunnel to test their lift and drag coefficients. It’s more about a mindset. We are a process-driven organisation, with a focus on innovation, improvement, and experimentation,” Reid said. 

The new Sydney site is expected to produce around 5400 pastries per day. 

When asked how Lune’s croissants differ from other croissants, Reid told Pastry Arts magazine that their croissants stood out for their slightly thicker, fewer layers that create a delicate, crunchy exterior and a rich, buttery interior.

Lune’s global following

Founded by former aerospace engineer Kate Reid, Lune Croissanterie is known for its precise, scientific approach to pastry making. 

Lune gained international recognition following a 2016 New York Times review that hailed its pastries as “the finest you will find anywhere in the world.”

NY Times food critic Oliver Strand described Lune’s classic beurre croissant as “a holy balance of buttery heft and feathery flake” at the time. 

Since then, Melbourne’s Lune Croissanterie has built a global following, attracting celebrity fans and customers who queue for hours to taste what is regarded as one of the best pastries in the world. 

“A Lune croissant is 43 percent butter, and most classic croissants are between 25 and 33 percent. So, it’s significantly more than a normal one…And I think the final difference in a Lune croissant to most other bakeries is that we bake fresh constantly throughout the day. So, at any given point in time, if you walk into Lune, there is an oven with fresh croissants.”

“Nothing that you are served from our fresh range will be older than 15 or 20 minutes… To get a fresh croissant is a truly special experience,” Reid said. 

Lune’s Rosebery location is now open at 115-151 Dunning Ave, Rosebery. 

The new Lune Martin Place, located at Shop N80, Metro Martin Place, 1 Elizabeth St, Sydney, will also open soon, with dates yet to be announced.

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