November Food News Round-up

Bistro Tino | Friday and Saturday Dinner 

European mornings roll into evenings at Tino, who are now open for dinner on Fridays and Saturdays. Walk in for Aperitino at 4pm, and stay for something more from the seasonal dinner menu.  

Biànca | New Menu  

The pink-hued Italian trattoria has refreshed its menu, right on cue for celebration season. The selection offers some lighter, brighter takes on Italian classics (hello Saffron Spaghettini!), alongside the Biànca favourites you know and love.  

CRU Bar & Cellar | White Burgundy Masterclass 

Join CRU Bar & Cellar for their last masterclass of the year. Expect an excellent encore, discovering the world of White Burgundy with CRU sommelier Oli Barber. Guests will enjoy a seated tasting accompanied by carefully selected cheese and charcuterie.  

Date: Thursday 12th November 5.30pm 

Price: $250pp  

Book HERE.  

Gelato Messina | Christmas Coma: Get Baked Edition 

A play on the post Christmas lunch nap we know all too well, Gelato Messina has concocted a centrepiece worthy of its namesake. This year’s rendition of the Christmas Coma promises layers of dark chocolate cake, milk and dark signature ganache, with more ganache on top.  

It comes with a packet of Get Baked sprinkles to finish it off, a bottle of Milo Whisky custard on the side, and a Messina cooler bag, so it makes it home in one piece.  

Score your own when orders open at 11AM on Wednesday 4th November. 

Gelato Messina | Reimagined Cake Range  

Eight years on, Gelato Messina has reimagined its iconic cake range. Familiar favourites have had a flavour lift, and two fresh characters have joined the lineup.  

Dr Evil’s Magic Mushroom returns as Madame Mushroom, inspired by the Triple Whammy gelato special, donning the same red glaze and white chocolate dots, now filled with chocolate malt gelato and Messinatella mousse. Bombe Alaska meets the pavlova in Miss Pavalaska. The new entrants are Dr. Beez, a honey lover’s fave, and Sir Choc-A-Lot for the chocolate devotees. 

Available from Tuesday 10th November. 

Jocelyn’s Provisions x Pepe Saya  

Jocelyn’s Provisions has partnered with artisanal butter producer Pepe Saya to create a custom JP Salted Cultured Butter, to celebrate its 30th anniversary! Available in-store from Friday, 30th October, the butter is adorned with JP’s signature birthday cake illustration. The sweetest (or should we say, saltiest!) addition to any dining table. 

Jocelyn’s Provisions | Christmas Orders  

If you are planning ahead for your spread this year, Jocelyn’s Provisions have opened their Christmas online orders for the festive period. Think classics like Glazed Christmas Ham, Fruit Mince Pies, Personalised Gingerbread Decorations...the list goes on! Orders for December 23rd – 24th strictly close at 12pm on Monday, December 14.  

Note: Details are correct at date of publication and subject to change. Please contact the relevant business if you have any questions or to confirm details and availability.