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The Border Watch : October 31st 2013
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“ Top brand paints at lowest prices” BILL, TEAM MEMBER Aquadeck Water based. 1520083 $6890 4L $6690 4L Natural Decking Oil 1523576 $5290 4L Sunproof Exterior Low sheen white. 1540317 $4990 4L 4 Seasons Exterior acrylic. Self priming. Low sheen or gloss. White. 1420063 $5550 4L Kitchen & Bathroom Low sheen. Mould & bacteria resistant. Vivid white. 1400340 $7990 View our latest catalogue at bunnings.com.au bunnings.com.au Not all services and products featured are available in all stores, but products may be ordered. Bunnings Group Limited 4 - The Border Watch, Thursday, October 31, 2013 4L 4L 4 NEWS VISIT US ONLINE borderwatch.com.au Endure Interior Low sheen, flat, semi gloss or gloss. 1540345 $6650 Weathershield 100% acrylic exterior paint. Low sheen. White. 1400227 Clean & Protect White base. Low sheen. Matte, semi gloss or gloss. 1420396 Wash & Wear Super acrylic. Low sheen. White base. 1405805 $6690 4L Water Based Undercoat Use under acrylic or oil based topcoat. 1371321 $7290 4L Blue Label $40 4L Easycoat Low sheen, flat & semi gloss finish. White. 1540036 $5290 BSRG0791 Ceiling White Flat finish. 1370023 $5550 4L NEW DINING EXPERIENCE: Chef Kirby Shearing is taking his experience hunting for great ingredients to the Lakes Resort, where he will open a new restaurant tomorrow. local food bowl New restaurant brings distinctly regional fl avour to quality dining SOUTH Australia’s Limestone Coast has been selected as the headquarters for the nation’s newest innovative dining experience. Catering fi rm Soul Projects, which specialises in “locavore” food highlighting and promoting regionality, is taking its form of dining to the top of town, opening a dedicated restaurant. The Soul Projects restaurant, which will offi cially be launched tomorrow, is based at The Lakes Resort, overlooking the city. “It is a terrifi c location in terms of the views and we are looking forward to taking the venue’s reputation for quality dining in an exciting new direction,” owner and head chef Kirby Shearing said. In addition to flexible dining options with à la carte, degustation, exclusive chef’s table dining and function menus, Soul Projects will be creating modern, affordable food that ties in with the seasons. boutique producers, but the land itself is also a forager’s paradise.” Soul Projects’ chefs forage for a large amount of their food to enable diners to enjoy an array of produce not available in retail stores. Not only do we have world renowned seafood, beef, lamb and wine and an enormous selection of highly-talented boutique producers, but the land itself is also a forager’s paradise Head chef Kirby Shearing Ingredients such as rare mushrooms found hidden deep within local forests and watercress plucked fresh from spring-fed creeks have been in high demand through the company’s offsite catering arm and tailored food and wine tours and will now be available in the restaurant using techniques and methods developed in Europe and South East Asia. “The overwhelming emphasis will be on food which is in season from within the region, guaranteeing the freshest and most authentic dining experience possible,” Mr Mr Shearing said he was excited about his new venture, with the South East boasting some of the most diverse ingredients available to chefs. “The food bowl is simply overfl owing and that’s why I am here,” he said. “Not only do we have world renowned seafood, beef, lamb and wine and an enormous selection of highly-talented Shearing said. The restaurant’s extensive wine list will also be 90pc local, representing internationally acclaimed regions like Coonawarra, Padthaway, Wrattonbully and Mount Benson. Tasting options will be available, with wine also served by the glass, half bottle and full bottle. A daily bar menu will be matched with selected wine from the region in order to enhance the dining experience. Chef dips into 4L
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