Morsels: Young chefs, Muse up for sale, a Bavarian for Belconnen

Forty two of the nation's best young chefs entered the competition, but only five made it to the interview stage.

Each year, a panel of top chefs, along with Good Food Guide editor Myffy Rigby, put the final five through their paces. The winner will be announced in September, taking home $10,000 and help with a placement in an overseas restaurant.

Ong, 28, came to Australia from Singapore five years ago. He worked in Sydney at Portenos under chefs Ben Milgate and Elvis Abrahanowicz, Automata under Clayton Wells and Chester White under Harris McNeil and owners Nick Sullivan and Stu Curran, before coming to Canberra in 2017 to work at Chairman and Yip.

"I was born in Singapore - the food-crazy melting pot of south-east Asia and I am just as mixed as the food scene there," Ong said.

"My maternal great-grandmother is from Scotland and my dad's side is from Java. This meant an early exposure to different cuisines from a young age. I remember glazed hams and shepherd's pies for Christmas on my mother's side of the family, and soto ayam, suckling pig and enough sambal to cause concern over the Chinese New Year period on my dad's side."

His family has a background in the restaurant scene and while his parents wanted him to study law he had kitchens in his blood, he says.

He says he's a traveller at heart - he was honeymooning in Spain when we caught up - but his focus is on championing local produce.

"Canberra is amazing because we are surrounded by great produce and passionate farmers. My goal is to highlight the produce from passionate farmers and growers around this region. I want to nurture a community of people who are concerned about ethical ingredients and the authenticity of the dinning table. I want to create a dialogue between us and this land."

He loves working at Chairman and Yip because he's still learning there.

"Everybody learns from everybody here. The kitchen is a dynamic team made up of very senior old school chefs keeping traditions alive, and a contrasting young team adapting traditions to present day. My greatest mentor here is William Suen (affectionately known as Wai-Kor) whom has been the wok master here since the first day Chairman and Yip opened. I have learned a great deal from him."

Paul Eldon and Dan Sanderson have put their award-winning restaurant and bookshop Muse on the market. After four years of literary salons, wine dinners, long table lunches and countless poached eggs, they're ready for a new story. Muse has been open for breakfast every day of the year since August 23, 2015 and they're looking to find a little more time for ourselves. In the short term they'll be closing for dinners from September 1. Otherwise it's business as usual. The literary program will continue as normal, as well as current breakfast and lunch trade serving breakfast seven days, and lunch Monday-Saturday. I wonder how much they want for it.

The Bavarian in Woden's Bradley Street Precinct has proven so popular that the Rockpool Group has announced plans to open another restaurant in Belconnen. It will take over the site where the Lone Star Rib house was and will seat 250 guests. The group is currently looking for local staff, and local trades, to work on the project. The new restaurant will employ 45 full-time and casual staff and engage more than 50 professionals and trades on the project. The planned opening is September.

University House continues its Meet the Winemaker wine dinners in August with Sarah and Anthony McDougall from Lake George Winery on August 15 and Carla Rodeghiero and Andrew Bennett on from Sapling Yard Wines on August 29. With no more than 14 people at the table it will be an intimate affair. $120pp for a five-course sharing dinner paired with the winemakers own wines. Bookings via eventbrite.com.au

In conjunction with the Monet: Impression Sunrise Exhibition now showing at the National Gallery of Australia, First Edition Restaurant and Bar is offering a three-course set menu based on some of Monet's favourite dishes from his home town of Giverny, France. The menu uses an abundance of fresh herbs and vegetables found in Monet's kitchen garden, featuring camembert fritters with apple and botanic jelly, a mouth drooling boeuf bourguignon with rosemary puff pastry crust for mains and Normandy French apple tart with vanilla bean gelato for dessert. There's also a Monet-themed cocktail, The Giverny. $65pp, includes dinner and a copy of Monet's Palate Cookbook per table. Until September 1. firsteditioncanberra.com.au

Actor Sarah Jessica Parker has launched her first wine, a New Zealand Sauvignon Blanc called Invivo X, SJP. Apparently she's been very hands on in the process working with winemakers Tim Lightbourne and Rob Cameron, who travelled to New York City for a private blending session with her to finalise the blend. She's also hand-painted the X on the original label and found the teal paint to match the exact shade of one of her favorite satin shoe colours "Hamilton" from her SJP Collection label. Cosmopolitans are so last year.

Check out a new app, BYO Finder, which helps you locate more than 3200 BYO restaurants around the country with just a few taps. Launched by wine retailer Cellarmasters the app also recommends wines to go with your food. According to a Cellarmasters survey, more than 74 per cent of wine lovers prefer to dine at a BYO restaurant rather than just a licensed venue. It's free for restaurants to be listed. Canberra restaurants already on the app include Blu Ginger, Courgette, Soi Noodle Bar, Mezzalira, Copper Chimney and Pomegranate. Who said BYO was dead?

It's a promotion that reminds us of Willy Wonka's golden ticket, San Churro has announced the national launch of its new gold chocolate menu and to celebrate, the chocolateria has created a bespoke Gold Card handcrafted with 24-karat platinum gold, unlocking a year's worth of mouth-watering chocolate for one lucky winner. Get into the Woden store and buy anything from the new range as a customers rewards member and you could be in the running.

Do you have anything for Morsels? Email food.wine@canberratimes.com.au