Flavours of Melbourne

In this second edition of Flavours of Melbourne the book uncovers Melbourne’s nooks and crannies – upstairs, downstairs and through the complex laneway system. Featuring beautiful photography, the history of how our city came to be, recipes, street art, restaurants and bars – all coming together in this exciting new book about the flavours of the most liveable city in the world, Melbourne.

The cover showcases the vibrant street art culture of Melbourne’s laneways as well as doubling as a map; the dustcover itself folds out into a map pinpointing the hotspots of Melbourne.

Not only is this book your guide to Melbourne but it’s your at-home recipe guide to Melbourne’s dining scene. With recipes from all your favourite restaurants, where head chefs use the local produce that surrounds Melbourne.

Winner of World Gourmand Cookbook Awards, New York City IPPY Award.

Pick up your copy at these restaurants and retailers:

 

NEW RESTAURANT ARTUSI TO OPEN AT SOUTHGATE

DEXUS Property Group announces the opening of new restaurant ARTUSI in prestigious Southgate location.

DEXUS Property Group officially announces the launch of ARTUSI, a new modern Italian wine bar and dining establishment at the Southgate Restaurant and Shopping Precinct.

Opening in April 2014, ARTUSI will cater to 150 patrons for lunch, pre-theatre, dinner and supper seven days a week with an extensive Italian and European wine list and authentic Italian tapas menu created by head chef Leandro Panza.

Scott Travers, DEXUS Regional General Manager Office & Industrial said, “We are proud to announce the opening of ARTUSI at Southgate this year, which will add an exceptional new wine and Italian tapas experience to Southgate. The restaurant is ideally positioned next to Hamer Hall and affirms Southgate’s position as the gateway to Melbourne’s arts precinct.”

ARTUSI is the brainchild of Luis Pampliega and Tamara Volkoff, owners of the much-loved Southgate Italian eatery Tutto Bene that is currently celebrating its 10th anniversary.

The ethos of ARTUSI is ‘The Art of Eating and Drinking Well’, inspired by Pellegrino Artusi and his book La Scienza in Cucina e L’Arte di Mangiar Bene (The Science of Cookery and the Art of Eating Well), published in 1891. Italian born Artusi was a bon vivant and raconteur, well known in the art and food world, and credited by many food historians as establishing a truly national cuisine and laying the foundations for Italy’s dining identity as we know it.

With a Sicilian heritage and knowledge and passion for Italian cooking, ARTUSI’s head chef Leandro Panza has been integral in the development of the new venture and has worked with world renowned Italian restaurateurs and establishments. These include La Strada in Singapore and celebrity chef George Locatelli’s Michelin star restaurant, Zafferano in London, as well as in several of Melbourne’s well established Italian restaurants, including Tutto Bene, where Leandro currently remains as executive chef.

“Our focus is on producing artisan handmade pastas and a mouth-watering selection of delicacies, such as whole roasted duck, suckling pig and fish created from the new wood fired oven which will be the heart and soul of the kitchen, matched with a wide selection of boutique wines. Organic produce, bespoke producers and ‘paddock to plate’ dining is inherent to ARTUSI’s philosophy with the whole experience centred on simplicity, authenticity and quality,” said Leandro.

ARTUSI’s architectural design will be created by Chris Connell (Café Cucina, Il Bacaro, Melbourne Dining Room) and is inspired by Southgate’s history as a landmark city dining destination with features of its bluestone façade with copper and marble accents, opening the light through the bay windows to bask in the view of the city by day or by night.

ARTUSI will be located on Southgate’s upper level joining well-known Southgate favourites The Deck, Miyako and the new look Bluetrain. The venue is the first in a series of new restaurant openings at Southgate in 2014, with a European beer dining concept to follow later in the year.

Download Artusi media release

RED EMPEROR AT SOUTHGATE

Red Emperor offers fine Cantonese cuisine with dashes of flavour from Hong Kong and other mainland regions. Considered one of Melbourne’s best Chinese restaurants, Red Emperor’s Chinese New Year Prosperity Dinner and their daily Yum Cha are popular with locals and visitors to the area. We have a chat to Red Emperor’s manager of 21 years, Christine, about what makes Red Emperor Southgate so special.

You relocated from the upper to mid level last year, what changes have happened with the new venue?

We moved a year and two months ago and are busier than before.  Our new restaurant is much smaller and it fills up very quickly given the large amount of regulars we have. We have always been more well-known for our yum-cha so Sunday yum-cha is usually booked out and dinner is picking up as well. We seem to be getting more pre-theatre goers whenever there are good shows going on.

We serve a pre-theatre special in the area looking into the shopping complex. Within five minutes of opening the door it can be filled up and the others will simply spill into the rest of our dining room and when that is full, to our neighbours. There have been many nights like that and the turnover is very quick. Many times, customers come in with only half an hour to dine. It’s very intense and always great to be able to meet their needs so quickly and many of those do come back for more leisurely meals later.

People come before shows at Hamer Hall next door, and a lot have come from the NGV exhibition Monet’s Garden as well.

Do people give you their reviews of the exhibition?

Most of the time, especially post theatre. The other day I heard one about Monet. He said too much flowers. I said of course, you’re a guy!

What are the popular items on your menu?

Peking duck is always the most popular as well as our delicate dim sums and dumplings from the yum-cha selections.

We’ve two new chefs in the kitchen. Lin Chan is the new head chef (pictured). Now, both our first and second chefs are from Flower Drum. It’s really exciting. We’re thinking of doing some new things with our menu once they both settle in more.

Are there some hidden gems on the menu that you’d like to see people try more of?

People should try the steamed Chatham Island blue cod from New Zealand. It’s a really great piece of fish and we need to eat more fish.  I personally believe it to be as good as Coral Trout. Sometimes when there’re only two customers dining, I always offer to cook the cod two ways for them. Half steamed and the other half pan-fried; 1 fish with 2 different flavours and texture.

I would like to see more people add vegetables to their meals. We get fresh vegetables delivered daily such as snow pea shoots, bitter mustard and choy sum. My favourite at the moment is stir-fried snow pea shoots with goji berries which is high in anti-oxidants – healthy and delicious!

If we were to find you having dinner in the restaurant, what would you order from the menu?

My whole family loves the roast belly pork. That’s one of the new items on the menu since we moved.  We roast one to two large pieces every night and we simply can’t keep up. It usually sells out within one or two hours. It’s not something that the chefs can do straight away –they need time to dry the skin so the crackling is crispy and crunchy. A lot of our new dishes revolve around pork – we use good quality Berkshire Kurabuta black pig. Its breed hormone free from the border of Victoria and NSW – soft, pink, top quality pork meat.

We will definitely have Lobster plucked fresh from one of our 4 seafood tanks, cooked with ginger and spring onions with lots of noodles – really delicious! We’ll also be having steamed fish and fresh vegetables as these are always essential parts of a Chinese dinner.

Another dish is pork ribs cooked three times. People always ask why do you cook it three times? We jokingly answer because the chef needed 3 times to get it right! Not really, it’s actually the whole cooking process. It’s first boiled in master stock for about an hour to infuse flavour, then drained, added with more herbs and spices and steamed about for 3 hours until tender. We then fry the whole piece to give a really nice fragrance. It’s then sliced, topped up with sauce and served with Chinese broccoli. They have a Chinese name for it, but the translation makes it difficult. Much easier to give it a simple name so most people could remember it.

And you think people judge a good pork by its crackling?

Oh yeah, they always want great crackling. It’s not really good for you, but then, I guess once in a while won’t hurt!

Tell us about the Dundee selection.

Crocodile and kangaroo!

People find crocodile very interesting. It’s a little bit like a cross between fish and chicken, nice and lean, not fatty.  Asian cultures believe crocodile has medicinal qualities – they use a lot of it in herbal soups, it’s good for the respiratory tract.

And kangaroo is a good source of iron without much cholesterol, a very lean meat. Kangaroo cannot be overcooked as it will be really tough. Most people do a slow cooked braise or barbeque, but we do a very fast stir fry so it’s nice and tender. Customers gamed enough to try it after bad experiences elsewhere are always surprised by our dish. It’s a very healthy selection.

What do you think the team in the kitchen likes the most about being here in Southgate?

The customers at Southgate are very discerning in their taste and know their food. They don’t stick to the typical 70’s or 80’s Chinese dishes – sweet and sour pork, lemon chicken or beef and black bean sauce. Most Chinese restaurants will sell a lot of this. We still have the ingredients for these so they are still available by request; we just don’t put them on the menu.

We love for our customers to venture into other Chinese food and explore different delicate flavours achieved by stir fries and steaming where techniques and timings are critical. I believe that is when our team in the kitchen can put all their years of practice, skills and experience to the test.

Christine Yong has been the manager of Red Emperor for over 21 years. The new venue can be found on Southgate’s mid-level. For bookings call 9699 4170.

  

MEET P.J.O’BRIEN’S IRISH PUB HEAD CHEF MARION O’SULLIVAN

For the last of our Good Food Month chef interviews, we’re chatting to Marion O’Sullivan, head chef at P.J. O’Brien’s Irish Pub.

How long have you been here in Melbourne?

I moved over full time in 2006, so seven years ago. I’ve been here at PJs since early 2007. So yeah, it’s a long time, I’ve been head chef here for just over three years now. It’s been an interesting journey.

Do you like being part of the food culture in Melbourne and Southgate?

Yeah, Melbourne’s great because it’s very food orientated. There’s always something going on – festivals and food shows. There’s always something new to do, like the Melbourne Food and Wine Festival… it’s never the same day twice. Even though we do your basics: your pies and parmies, you can get exciting stuff on your menus too. You get a lot of leeway around here and a lot of support from the people too. PJ’s is great, everyone is open to new ideas, it’s a very encouraging place to work. You can be a bit creative. Melbourne people seem to have embraced Irish food. Especially in winter you’re always busy. Irish food is very rustic and very wholesome.

There is something really comforting about pub food in winter, so what would you recommend from the menu on a cold day?

Probably you can’t beat pies. You’d be stuffed after one. I love them but I wouldn’t be able finish it, anywhere near close to it. But a pie is always good, and stews, if you like, lamb stew is good. Even just having a bowl of soup and a sandwich in winter is a great lunch. Warms the soul a bit of soup.

So the servings are generous here at PJ’s?

Oh yeah, they’re not small!

What is the most surprising thing you have on your menu for an Irish pub?

Probably oysters, I’m quite surprised at how popular oysters are here. ‘Cause they’re popular at home, but just natural, not Kilpatrick. I worked in a seafood restaurant at home and no one ever cooked the oysters. It was all-natural, you opened them to order.

We have an oyster bar here and do a yearly oyster feast. We do it a dozen different ways, that’s so popular we are selling 400 dozen oysters in 2 hours

What do you put up for your classic Sunday roasts?

The most popular roast is the pork – a nice loin of pork, lots of cracking, apple sauce, veggies, lots of gravy and roast potatoes. On a Sunday we’ll sell about 30 kilos of it. You come in, listen to Pat (McKernan) and have a roast.

So it’s about good drinks, a bustling vibe and music.

Yeah, there’s always live music. At the weekends you have the Irish bands, they’ll always brings the Irish crowd in. But then you’ve got the party bands on the weekends too, so it’s a pretty diverse crowd.

I’m sure you also see a lot of the crowd from local events, like the Pink concert.

Whenever there are shows at the Arts Centre you’ll be busy from 6 o’clock when you open until the show starts at around 8 o’clock. Even the footy on a Saturday afternoon, you’ll always get a crowd before the football. There’s always something happening in Melbourne so you’ll never be quiet.

Everyone knows Guinness, but what’s another classic Irish drink that goes well with food?

Well the whiskey, we do ‘Whiskey flights’ during the week. Irish whiskeys all matched with food. We did a pork cutlet this year and bread and butter pudding, quite traditional Irish food that matches well. We’ve got a Scottish one coming up we’re hoping to do haggis for. Fish and chips is good, we use a Kilkenny beer batter. Guinness is like having a meal in a glass, whereas Kilkenny’s that wee bit lighter.

What is the essential Irish ingredient for cooking?

Spuds! Spuds are great with everything. You can have your vegetables and your fish, but if you have a bit of potatoes there, they go that much further in filling you up.

Mashed potatoes with lots of butter and cream, you can’t beat it! Or roast potatoes, either done with duck fat or the fat of the roasting meat. They’re good when you get them nice and crispy and floury in the middle.

What other events are big at PJ’s?

St. Patrick’s Day is always huge. Round the time of the Grand Prix is always really busy. Arthur’s Day in September, we do beef and Guinness pies and everyone comes in for their pints of Guinness. We also do a lot of functions: finger food, canapés, buffets.

You have New Year’s Eve, but not so much for food, it’s just for the venue. Christmas Day is always huge for Christmas lunch. It’s generally booked out quite early for that. I know this year; the Barmy Army people are coming again, so there’s been a lot of enquiries already for Christmas. It will probably be huge this year.

Well, everything is big at PJ’s!

DINE AND WIN! 

Order the signature dish (such as PJ O’Brien’s delicious mussles below!) during a weekday lunch Monday-Friday during Good Food Month and go in the draw to win a Southgate Dinner voucher for you and three friends!

Find out more

pjs-food-muscles_News Main

 

 

 

MEET MIYAKO HEAD CHEF KAZU NOMURA

To celebrate Good Food Month we’re getting to know the talented chefs behind Southgate’s restaurants. Meet Miyako head chef Kazu Nomura.

Tell us a bit about yourself and how you became a chef.

I was born in Japan and when I was six years old I knew I wanted to cook. When I was young I wanted to be a sushi chef, then at ten years old I wanted to be an itamae, like a Japanese chef. Then coming to 12 years old, I decided I wanted to be a French chef. In school holidays I worked in the kitchen. Then at 18, I finished high school and start working in Japan in a French restaurant.

When I was 24, I wanted to go overseas, because I’d been only in Japan. I wanted to go to Normandy, France. But France was very difficult to get a Visa to come over and work. I needed to contact restaurants in France that I was looking for a job. So I kept working in Japan. My colleague moved to Australia and I said, ‘Oh, me, me, I want, I want to go to Australia. Please, call to me.” Then in 1984 I came here, quite a long time ago, nearly 30 years.

And what made you want to stay in Melbourne?

Very different to Japan here. Very fresh, very like oh how to say, more relaxed. A good lifestyle here in Melbourne.

What have you brought from your French and Italian cooking background into your Japanese cooking? What have you learnt from those experiences?

Japanese food is more simple, very simple and fresh. But Italian and French is more in technique of how to cook. For example steak cooked to rare, medium rare, slow cooking chicken.

Is there anything especially unique to the season on the menu?

Now we are giving, complimentary to lunch and dinnertime, Chawanmushi – a custard with seafood, chicken, little pieces of everything inside an egg custard. Good for starting the mouth, to clean the palate, make smooth. That’s coming with drinks, with entree foods, sashimi, it’s good for everything.

If you were sitting down in the restaurant, rather than working, what would you order off the menu?

If I’m a customer? Now for me, maybe a teriyaki chicken. Very simple no? But we use the spatchcock, like a baby chicken, and this is chargrilled – before of course marinated, marinating the baby chicken with olive oil and lots of garlic like Italian, French technique. The day after we chargrill, then put teriyaki sauce and blend. The presentation of this dish is more like French and Italian presentation, not Japanese.

If you like spatchcock you can eat a leg and the breast. So only one small chicken, many different textures. Some like a leg it’s very juicy. The breast is something different, more smooth eating.

Is the tepanyaki popular here?

Yes, we can be quite busy in the early times, with family and kids coming together, family people. And again with the later customers, the party people.

You now have Tatami rooms. Tell us about that.

Tatami is just feeling more like Japan. When they get closed inside there it feels more like Japan. But some customers, some Japanese customer say “oh… Japanese restaurant but something a bit different – texture, presentation a bit different, oh quite good, happy”.

Is there a special way food is served in the Tatami room?

Well yes it’s a Japanese waitress changed into a kimono; Japanese clothes. And we serve it a bit different.

Do you have Australian fish in the sushi bar?

Normally mainly tuna, everything. Now Australia is very difficult to get fish. So, kingfish, some come from South Australia. But now special kingfish, comes from Japan, fresh ones in a vacuum. This is special Kingfish, with special feed. We call it herbal kingfish. We are feeding it food, but we put in there: ginger, cinnamon or herbs inside the feed. Then kingfish eating, meat becomes tender, the smell and flavour tastes like a herb flavour. Because you know Japanese wagyu? Feed it beer, make tender.  

So it’s like kingfish wagyu?

Yes, it’s quite expensive. Very good this one, on the sashimi menu, yes please try.

Some people don’t like eating raw fish. What would you recommend they try, to start them eating sashimi?

Eat what we call Aburi. Which is sashimi, touched a little bit to the burner. Then just cook rare or medium rare. Yes its a good way because some people at first, may be a bit scared to eat raw fish. When I came to Melbourne 30 years ago, the first customer says “Oh, raw fish. Yuk! Why eat raw fish?” But here too, many French people like steak tartare – beef, chop, same.

DINE AND WIN! 

Order the signature dish during a weekday lunch Monday-Friday during Good Food Month and go in the draw to win a Southgate Dinner voucher for you and three friends!

Find out more

MEET BEARBRASS HEAD CHEF BRIAN TUSTANOWSKI

To celebrate Good Food Month during November we’re having a chat to some of the head chef’s at Southgate’s renowned restaurants. Introducing Brian Tustanowski, the man behind the meals at BearBrass.

Have you always worked in Melbourne?

Yep, born and bred.

What do you like best about food culture in Melbourne?

There is so much variety and pride; Melbourne’s got this thing where everyone cares about food, everyone’s very picky. You can get anything you want and learn about any cuisine that you want to as well.

What about the particular location here in Southgate?

Love the water; I’ve always worked near the water. And it’s particularly busy over the summer, a lot more fun than working in a quiet place. There’s always something going on around Southbank.

A feature at BearBrass is obviously the pizzas, what is the key to a good pizza?

Keeping it simple. Don’t crowd the flavours too much. We spend a lot of time experimenting with lots of different flavours and everyone gets to try their own thing.

What’s your favourite pizza on the menu?

I’m quite partial to the prawn and chorizo. It’s prawn, chorizo and harissa paste, which is like a red capsicum salsa, and parsley. So like I said, simple, but very tasty with the ingredients natural flavours.

You have lots of tapas on the menu. Is that because it goes so well with drinking?

It’s always been huge here. We see BearBrass as kind of that casual place to hang out with friends. We want people to feel comfortable sitting and chatting with some share plates and a beer, but to know that if they want a main meal the option is there.

What do you have on tap here? And what would you pair that with?

Personal favourites are the Mountain Goat steam ale and the James Squire 150 Lashes. The 150 Lashes goes well with the lamb koftas. For the steam (ale), I’d go the pork belly.

Tell us about the pork belly.

It’s cooked overnight. First we salt it with star anise, cinnamon and a heap of assorted spices, then we salt it for 8 to ten hours. It gets cooked in the oven overnight as low possible, around 90 degrees. When it comes out of the overn 8 hours later, it’s really nice and soft. We then get it flat, put something heavy on it and press it for a day and a half – so you’ve got to plan ahead with that one. It takes a lot of time.

What are some other winners?

The lamb koftas have been on the menu since BearBrass opened. That’s definitely a big seller. The calamari is always a favourite. Everyone loves the squid.

What is your favourite season to cook for?

In winter, everything is so warming. You get to experiment with lots of the heavy root veg. Of course you can always eat more too, when it’s cold. But my favourite is in between winter and summer. When you get to phase out the root veg and bring in the fresh stuff, it starts to get a bit lighter but not too light.

Where do you draw your inspiration for new dishes?

My history, the places that I’ve worked at. Every chef tries to take all the things they’ve learned and bring it along with them for the rest of their career. Everyone does that; you kind of mix it up and put your own spin on things. I get inspiration from the guys in the kitchen too.

 

Have you ever put something on the menu you thought was a little risky and ended out as a favourite?

A couple of years ago we put on a sword fish fillet with caponata – which is mixed Mediterranean vegetables and a tomato, leek and pine nut dressing. I was unsure about that, I thought it might be a bit too upmarket because I’d learnt it at chef hat restaurants. But it worked out really well, everyone always wants more.

What do you recommend people come by for at knock off time

Well we have all of our  pizzas on Wednesdays for $15 with a pint. You can’t go wrong with that! I’d suggest the smoked chicken pizza, that’s always going to be good. We’ve also got a pumpkin, goats cheese, beetroot and micro herb pizza. That’s really nice!

Tell us about ‘eat, drink, water taxi’.

It’s probably one of the coolest things about Bear Brass and has been running for 10 years. We have partnered up with Melbourne Water Taxis for all of the major events at at Rod Laver and Melbourne’s sports precinct.

For $48 per person you get an entree, main and drink, the two-way trip on the water taxi and a drink when you get back.  It makes a night out of anything that’s on down in the sports precinct. Your food and drink, 5 or 10-minute cruise down the water, some fun at Rod Laver or wherever, then cruise back here for another drink!

 

DINE AND WIN! 

Order the signature dish during a weekday lunch Monday-Friday during Good Food Month and go in the draw to win a Southgate Dinner voucher for you and three friends!

Find out more

 

MEET WATERFRONT HEAD CHEF SHIRAN PIERIS

To celebrate Good Food Month, we’re getting to know the chefs at Southgate. First up we chat to Shiran Pieris, head chef at Waterfront.

How long have you been a chef here?

7 or 8 years here at Waterfront. Working overseas and in Melbourne for last 15 years.

I started at the Regent and Sofitel at the restaurant upstairs and banquet – a crazy kitchen. It was a long time ago in 1996, with George (Calombaris) and Gary (Mehigan) under executive chef Raymond Capaldi.

What do you like about working in Southgate and Melbourne?

The Yarra river – from the outside tables you can see the river and all the buildings. Even in winter people like it outside; there are the heaters out there, and the wonderful view.

We have a great spot here at Waterfront. You can see the chefs working in the open kitchen – some people like to watch what’s happening. And I watch the tables when the food goes out to look at the reactions and know they’re having a good meal.

The side area can be used for functions – you can even create your own menu with me. We have a sushi bar and you can see the live seafood in our tanks. There’s something for everyone.

What’s your recommendation from the tank?

We have live lobsters in the big tank and mud crabs in the other tank. The lobster is beautifully fresh so I recommend it grilled to taste the flesh. With maybe some sauces on the side like chilli jam or garlic butter.

I will never forget the day we sold our biggest king crab, it was 12.5 kilograms! A man had it all to himself with a bottle of Grange. He wanted it three different ways. We always cook the fresh seafood the way the customer wants.

Do people like to order by sight?

Yes, oysters, crabs, Moreton bay bugs, scampi, prawns, scallops. Like at a market and then freshly cooked. Can I have half a kilo of that? It adds a bit of fun and atmosphere.

What do you think about Australian fish?

The quality is very good. We get King fish, the blue eye, the salmon from Tasmania. It’s a very popular dish the salmon, one of the signature dishes.

The king prawns come from Queensland, the lobsters from South Australia. Oysters always come from Coffin Bay, Tasmania or Sydney.

What’s the difference between them? I love oysters, but I wouldn’t know what to order.

I prefer Sydney Rock. They are creamier in the Pacific. Just add a squeeze of lemon – you don’t want any other flavours with it if you like the oysters.

Do you recommend guests have champagne with their oysters?

A lot of people come and sit at our bar before they sit down at the tables and have a dozen oysters with glasses of champagne. Even a glass of nice white wine does the trick.

We had champagne crushed ice that we put on top of the oyster – people like that. It’s a bit special.

What would you order if you sat down in the restaurant?

From the menu, I’d choose the snapper fillet, cassoulet of lobster, turmeric and chilli.

What would you say is the most underrated ingredient?

If you’re making a nice curry – definitely galangal. It gives some bitterness. Many home cooks use ginger, chilli, lemongrass, coriander, but people don’t know about galangal much.

What’s your signature dish?

The snapper curry is one of my dishes; it’s very good and very popular. A whole snapper is filleted, soaked in fish sauce, then rice flour and fried with the dry red curry. We use the galangal for that with lemongrass, ginger, honey, garlic, chilli and kaffir lime leaves as a base. The base is strained like a stock, then you add the coconut cream and boil it up.

We always make sure the sauce is the same taste. People can ask for extra chilli to make it spicier – like with most of the dishes. I like it hot, but if you really want to taste the meat like a lobster, then I recommend it is steamed with a master broth… you can appreciate the actual taste rather than the spice overpowering the flavour.

What inspired you to be a chef?

When I was young thinking I wanted to be a chef… I was helping my mum scrape coconuts and cook rice.

I’m also really good at carving, I have really good hands. I carved at school in Sri Lanka, then I learned how to make butter carvings and ice carvings for the big functions and turning vegetables.

And that’s where it all stems from. It’s all about my life and my family.

 

 

KING KONG COSTUME EXHIBITION ARRIVES AT SOUTHGATE

King Kong: The Costumes Exhibition

Friday 1 November – Sunday 22 December

Mid level, Southgate

Explore a unique photographic exhibition tracing the creation of how theatre costumes move from the page to the stage in the new musical KING KONG, by Tony-Award winning costume designer Roger Kirk.

See and hear how the initial costume sketches move through the development process, showing behind-the-scenes images of how these stunning creations come together. Hear interviews from the creative team, culminating in the final designs which grace the stage at every performance of KING KONG, now showing at Melbourne’s Regent Theatre.

Over 500 individual costumes were produced for the production, 100 of which are showcased in the opening sequence alone, earning designer Roger Kirk a 2013 Helpmann Awards for Best Costume Design.

This insightful photographic exhibition is on display at Southgate until 16 February 2014.

Designers/Presenters:
Tony-award winning Costume Designer: Roger Kirk
Photographer:  James Morgan