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DINING WITH JOSEPHINE HUYNH
An artesian addition: The lively precinct of NewActon
sees the second instalment of the A. Baker concept, an
artisan bakery, restaurant and basement speakeasy bar,
set to open mid-2013.
Emerging from the ashes: A joint venture between Two
Before Ten cafe and the Molonglo Group, A. Baker is due
to open in the space formerly occupied by Flint, which was
destroyed by fire in 2011.
What's in a name: "The project began as the Acton Bakery.
As the project developed, the name A. Baker developed.
We love that it sounds like the name of a person, it implies
a character," director and co-owner Jarrod Deaton says.
Revamped: The space has been renovated with the bakery
and bar set to be housed in the basement and the casual
eatery on the ground floor, offering breads and pastries
and open seven days a week for breakfast, lunch and dinner.
"We believe that A.Baker will deliver an experience that is
new to Canberra," he says.
Expanding the A.Baker concept: A.Baker's first instalment
launched as a temporary pop-up espresso bar within the
modern Nishi building lobby, filled with the delights
of locally roasted and hand crafted coffee, beautiful
sandwiches and freshly made sweet treats.
A: 15 Edinburgh Avenue, NewActon
W: For more information, search A_Baker
on Facebook or follow @ABAKER_NewAton
Smoque owner and executive chef
Woolshed Creek Pink 2011
Mount Majura Vineyard's
rose has been reinvented
as a delightful and
refreshing wine as part of
the Woolshed Creek range,
now encompassing cherries,
grapefruit and a more
vibrant and bone-dry taste.
$16 at Mount Majura
Vineyard cellar door.
The Centenary Riesling
This fresh and fragrant wine
has a clean, crisp and lasting
finish with aromatic citrus
tones on the palate. The
wine is made from the 2008
vintage, ageing excellently
with a lovely yellow-green
colour. It showcases a truly
fine display of the elegant
rieslings produced in
$35 ordered from
Dark Horse Vineyard Shiraz 2012
Despite hail in February,
Lark Hill Winery was able
to collect excellent shiraz
from its Dark Horse Vineyard,
marrying it with shiraz
from Gundagai to make
a more complex, savoury
and sophisticated wine.
This wine accompanies
a wide range of food.
$30 at the Lark Hill Winery
The Centenary Sparkling
Chardonnay Pinot Noir
A blend of about 80 per cent
chardonnay and 20 per cent
pinot noir, this sparkling
provides beautiful freshness
and a fruity character. It features
a full, soft and creamy palate
with clean stewed pear fruit
fragrant and yeasty/bready
flavours that is clean and long
lasting in flavour.
$30 ordered from
What inspires your cooking?
I'm inspired by my love of southern
American barbecue food. I've liked it
since I was 11 years old when I went
there on a family holiday. I went again
in January last year and did a few
How did you come up with the
I used to own Flint here in
Canberra and Flint in the Vines in
Murrumbateman. I've also owned
restaurants in Sydney and have
worked in Europe. I have worked a
lot with fine dining so I wanted to
create a first-time quick service
eatery utilising fine dining techniques
- that's where the Smoque concept
What is your favourite part
about being a chef?
Getting to see the customers' faces
when we put down the big platters.
They are piled up with food and every
time we put it down on the table they
are like 'wow, that's amazing'.
The smoker that we've got is the only
one in the whole of Australia of that
type. We imported it from Texas and
it's very authentic. The temperature
comes off hickory wood chips we
import from Texas and the meat
smokes for no less than eight hours.
Do you have a secret chef's
The special spice rubs really make
Smoque unique. There's three special
spice rubs that me and the chefs here
have worked on, one for the chicken,
pork and beef. It's an infusion of
paprika, onion powder, salt and sugar
just to name a few ingredients.
A: 2, 131 London Circuit, Canberra
P: 6162 3350
O: Lunch, Tuesday to Saturday, from
noon; Dinner, Monday to Saturday,
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