| Rivers
Newsletter Issue: October 2006
| Dinner
Cruise Special - Sat 14th Oct 06 |
| We
have upgraded this Saturday's Dinner Cruise to the huge Voyager
vessel - so extra seats are now available at a discounted price |
| |
Date:
Saturday 14th Oct 06
Time: 7.30pm - 11 pm
Includes: Cruise, 3 course dinner, live DJ, huge
dance floor on the grand Voyager. Departing from Waterfront City
Price: $59 per person (Save $10)
BOOK NOW - Ph: 9686 8668
Web: www.rivers.net.au
Mention
offer upon booking |
DESSERT
EATING COMPETITION at HOT CHOCOLATE |
A
Dessert Eating Competition was held at Hot Chocolate's Melbourne
Central location on Thurs 29th Sept 06 - as a part of Melbourne
Central's On3 Launch Party.
The Challenge: Get through a literal "mountain"
of dessert in 5 minutes - made up of over 30 profiteroles, cream,
chocolate cigars, and covered in pure melted chocolate.
The Prize: Dinner for 2 at BlueFire. The competition
was hosted by HIGGO from FOX FM
Visit
www.hotchocolate.net.au to view the photos
|
|
| Rivers
Cruises - New Departure Point |
Rivers
Restaurant and Rivers Cabaret Cruises will now be departing from
Waterfront City Marina at Docklands
Address: Boatman’s Landing, (near the giant LED screens) Waterfront
City Docklands, Melway Ref. Map 2E / D5. There is ample
parking available along Docklands Drive.
Arrive early and enjoy a pre dinner drink at Hot
Chocolate Bar - right next to Boatman's Landing. For more information
call Rivers on 9686 8668 or visit www.rivers.net.au |
|
| Melbourne
October 06 Events |
• The Walk of Stars
Variety Entertainers of the Century at Waterfront City is destined
to become one of Melbourne's most popular tourist attractions.
Variety Entertainers of the Century will celebrate the greatest
Australian entertainers and is a permanent and growing display
at Waterfront City which includes a magnificent mural, a trail
of 100 stars, and a series of life-size bronze statues. Open
Daily - Free. Waterfront City Piazza, Docklands Drive, Melbourne
Docklands, (MEL REF 2E D4) http://www.waterfrontcity.com.au
• Launch of Piracy & Spring Carnival of Dreams
Date: Thursday 12 October, 6pm Cost:
Adult $30 Contact: 03 9670 1133
Venue: The Quay, 2 New Quay Promenade, NewQuay, Docklands
The Quay, will come alive with the Spring Carnival
of Dreams to raise awareness and funds for Reach and its new
NAB Dreamcatcher program. The event is a carnival inspired spectacular,
with pirates, entertainers, fire throwers, stilt walkers and
inspirational performances from young Reach crew who will showcase
their talents in singing, dancing and music. Guests will also
witness one of Australia’s newest fashion labels, Piracy,
come to life on the catwalk as it launches its Spring Collection
in the carnival extravaganza. Ticket proceeds go to Reach.
•
Around the Bay in a Day – Docklands Finish Festival
Date: Sunday 15 October, 11am-5pm. FREE Venue:
Waterfront City, Docklands
On 15 October, some 15,000 cyclists will get together
to challenge
themselves, their colleagues, friends and each other in a single
day ride around Port Phillip Bay. Riders of all ages and types
will take up the challenge and commit to one of four ride options
ranging from 42km to 250km. All four rides will end at the magnificent
piazza at Waterfront City for the Docklands Finish Festival.
Everyone is welcome to come to the party and celebrate with
special guests such as Olympic medallists and the Premier, live
entertainment, give-aways and more. Contact: 03 8636 8888
•
Where Art Lives – Ceremony of Completion
Date: 21 October, 4pm FREE, Venue: NewQuay,
Docklands Contact: 9670 0969
Where Art Lives is a movement involving some of Melbourne’s
most thought-provoking, creative artists. The ongoing event
plans to showcase a variety of artworks every month, starting
with a traditional Mandala sand painting by Buddhist Monk, the
Venerable Lobsang Tendar. In what is a rare opportunity, onlookers
can see a Buddhist ceremony of completion for the work along
the NewQuay Harbour.
•
Melbourne
Paperific Craft Expo
Dates: Friday 27 to Thursday 29 October, 10am-4pm.
Contact: 03 9570 3422
Cost: Adult $10, Conc. $8. It's Heaven on Earth
for papercraft lovers at the Melbourne Paperific Expo. Around
forty exhibitors will be at Telstra Dome with products for scrapbooking,
stamping, card making and more. There will be plenty of demonstrations
and even some free projects to make and take home.
|
SUPER
TUESDAY - NOW AT SAGANAKI |
The
ever popular Super Tuesday specials running across BlueFire,
Steakhouse
and Hot Chocolate is now available at Saganaki Greek Cuisine &
Grill
Dine
at Saganaki
on Tuesday from the Super Tuesday Menu and SAVE 50% ON THE FOOD
BILL! Just mention "Super Tuesday" to your waiter.
Minimum
purchase 2 courses from the Super Tuesday Menu (ie. entree
+ main, or main + dessert)
Super
Tuesday is available for lunch and dinner every Tuesday. Bookings
are recommended - Phone 9606
0008 or
visit saganaki.com.au.
Located right on the water at NewQuay, Docklands. Visit the web
site for full terms. |
|
CUSTOMER
COMMENTS
"We
ate with my family 1st of October, the Saganaki was the best we
have eaten – this was coming from a Greek - now that’s
a compliment. We also tried the slow roasted suckling pig it was
great – this was a place to bring a group with confidence
every one will have a great time – by the way the greek
music clips were great on the huge plasma screens – thank
you." C. Vjero, Oct 06
|
| Recipe:
Yianniotiko
se Formakia |
| A
delicious pasty dessert from Ioannina
Serves
6
Pastry
Ingredients
5 sheets of filo pastry
120 grams of kataifi pastry
150 grams roughly chopped walnuts
1 tsp cinnamon powder
1 tsp clove powder
40 grams biscuit crumbs
200 grams unsalted clarified butter
Syrup
Ingredients
750 ml water
500 grams castor sugar
1 cinnamon stick
Juice from 1 lemon
Poached
Pear Ingredients
2 Williams pear
200 ml water
200 ml white wine
200 grams castor sugar
2 cinnamon sticks
1 vanilla bean
2 Saffron threads (optional)
|
Method
Begin
by poaching the pears
Peel and core the pears.
Place pears into a medium size pot with water, white wine, castor
sugar, vanilla bean, cinnamon and saffron
Bring to the boil then let it simmer until pears are tender. Tip
- Place a plate over the pears to keep them from floating in the
water.
Prepare
the pastry
Grease the muffin tray
Brush 5 sheets of pastry with butter and layer them on top of
one another
Cut 6 circles out of the pastry (you can use a saucer for a stencil)
Place the pasty circles into the muffin tray
In a separate bowl combine walnuts, cinnamon powder, clove power
and biscuit crumbs
Separate the Kataifi pastry in to 6 x 20 gram bundles and add
to it the dry mix of walnuts / biscuit crumbs
Place this Kataifi pastry mix into the muffin tray and brush with
remaining butter
Bake at 180°C for 20 minutes or until golden in colour
Make
the sugar syrup
Combine water, sugar and cinnamon and bring to the boil. Take
of off the heat and add lemon juice
To
serve
Remove the cooked pastry from oven and pour the warm sugar syrup
over each pastry.
Serve at room temperature with ¼ poached pear and drizzle
poached pear syrup around the plate.
You
can taste this dessert at Saganaki Greek Cuisine & Grill,
Docklands
Recipe
by
Terence Woodhams
Head Pastry Chef, Hot
Chocolate
|
| CORPORATE
CHRISTMAS PARTIES |
Take
some of the stress out of the festive season and let Rivers organise
your Christmas Party for you - with so many venues to choose from
there is something to suit your requirements.
Speak to an event coordinator on 9686 8668 or visit www.rivers.net.au |
To
be removed from the mailing list please email 'marketing@rivers.net.au'
with
'unsubscribe to rivers newsletter' as the subject
Rivers
Head Office is located at Berth 8 South Wharf Rd Southbank Vic Australia
3006
Ph: 9686 8668, Email: info@rivers.net.au, Web: www.rivers.net.au.
|
