My steak quest took me on a different path this week as I headed for Canberra’s City Labor Club.
Now I’ve been to plenty of licensed clubs around the country in my time and I know they’re synonymous with pokies, cigarettes and overcooked schnitzels with chips from the bain marie. So, truth be known, I was a little reserved about what it might serve up.
But I can tell you now I was pleasantly surprised!
Read MoreThe Annual FashionACT parade, this year titled ‘The 12th Hour’ showcased the designs of twelve distinctive fashion design CIT graduates, whose individual collections highlighted their unique design aesthetic and professionalism.
The 12th Hour group is one of the most diverse fashion design classes to come out of CIT, with students specialising in corsetry, bridal wear, lingerie, street wear and edgy occasion wear.
Read MoreAlways keen to see what’s fresh on the fashion front? Well it’s been only months since the official launch, but Lair still has Tuggeranong in a tizz, as the first high-end young fashion boutique to open in the Hyperdome Shopping Centre.
Lair offers a balanced mix of high end designer labels with more easily accessible brands, to create perfect options for ever budget and style.
Read MoreWant live, local and raw entertainment? Well you’ve come to the right place…
Live from the Underground at Transit Bar and Bootleg Session at the Phoenix present a flurry of great, local and unsigned talent every week.
We chat to Ben Drysdale from Cardboard Charlie Management, the team who continue to support local musicians in Canberra by organising these events, giving young talent the opportunity to perform to attentive audiences, at great venues.
Describe the local music scene in Canberra?
Read MoreThe search for Canberra’s best Chef working in an ACT Club continues, as former champion Danielle Riley joins forces with Yiu Wan Lee to produce an impressive submission for the National Press Club, served to 20 guests on Monday, 3rd of March.
The ‘Chefs on Show’ challenge is to prepare a three course meal for a party of 20 people, on a strictly limited budget. Chefs are judged on their creativity, innovation, presentation, flavour, wine matching and timing.
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