Monday, 10 November 2014

See What Happens When Cooking Turkeys Goes Bad.

Did you know that every year 5 people die, 15 homes burn down and over 900 people get injured plus almost $15 million in damage is done to property due to accidents from cooking Turkeys on thanksgiving.

Rupert & Ruby are hosting a thanksgiving dinner on the 27th of November. More details here 

Tuesday, 28 October 2014

Melbourne Cup @ Rupert & Ruby

Make Sure Your Outfit Stands Out On Melbourne Cup?

12pm-5pm, Tuesday 4 November 2014 Rupert & Ruby are kicking up their heels for Melbourne Cup with a 1920s style luncheon. The venue will be abuzz with televisions bought in to screen the races, lucky door raffles, fashion in the field, sweepstakes with money can’t buy prizes up for grabs and games including pin the tail on the suckling pig. There is a TAB conveniently located next door for those want to have a punt Reservations for the Melbourne Cup Luncheon at Rupert & Ruby from
12pm - 5pm, Tuesday 4th November 2014 are $95 per person and include a glass of champagne on arrival and a three course & sides meal featuring the likes of oysters with horseradish, creole prawn cocktails & BBQ brisket pies.

Only a few places left email or call 02 7901 0396

Monday, 24 March 2014

IconPark Season 1 UPDATE

Hi Guys, 

What an exciting finish to 21 days of crowdfunding awesomeness. We are super keen to tell you all who the champion of season 1 is. Apologies that we have to keep you waiting, just a little longer.  It’s important to explain why we are asking you to please be patient.  It is not to be cruel or clandestine, it is to be 100% accurate.

During the closing stages, With the lead changing so many times, such small numbers separating the top teams & With the volume of transactions having increased exponentially, our technical team flagged a critical issue; if we left the numbers up at 9pm people would view them & attempt to incorrectly conclude who the champion of season 1 was.

The reason why we did this:

Given the closeness of the top teams support, just a few failed or declined credit card transactions could potentially be the difference between 1st & 2nd place.  We made the decision, with input from competition team members, to hide the numbers on the site to avoid possible confusion or incorrect assumptions as to the final outcome.

Given the importance of what’s at stake for the teams, we thought it crucial to verify every single transaction that has gone through the platform. So, through the night and throughout today we have been manually authorising every transaction to make sure that funds are in peoples accounts & available to complete their intended support for each team.  This process has now almost concluded and we are very close to announcing the champion of Season 1.  It really was a photo finish.

We respectfully apologise for having put you in the dark. We thank you for your patience. And we Love you for all your kind words and support.

You, the valued supporters of IconPark, will be the first members of the public to know the result, within the next 12 hrs.  Please do not hesitate to contact us via if you have any further questions. 

Wednesday, 19 March 2014

Our Favourite Social Media Posts from Taste of Sydney

Thank you to everyone who came out to support our concepts at Taste of Sydney.  Extra kudos goes to those who took to Instagram, Facebook and Twitter to sing out praises - here's a few of the best:

Time is ticking - make your choice be heard here, on our Facebook or Twitter.  Holla!

Five with Ruby Challenger from Ruby's BBQ

IconPark sat down with Ruby Challenger to discuss the inspiration behind Ruby's BBQ, her travels with her husband and business partner Eli and what exactly is Aussie-style Southern BBQ.

When has the idea for Ruby's BBQ conceived? 

On our honeymoon; we conceived a restaurant instead of a baby - whoops!  We bought a 1978 Kombi van and took off from Vancouver to explore North America.  All of the amazing people and places we encountered throughout our journey cemented our goals of starting not only a new life, but also a business together that would grow as we grew.

Across America, which places inspired you most?

The most inspiring destinations were always the unexpected small gems that you find in the out of the way places.  From the most basic Mom and Pop roadside diner with really honest home-style cooking to an industrial estate BBQ joint with zero branding or publicity, touting mouthwatering BBQ and having a sneaky deck of Trivial Pursuit cards on each table.  Think dodgy 1970's decor and a great yarn with very earnest restauranteurs; that was a good night out for us on our honeymoon!

Can you explain the concept behind 'Australian-style Southern BBQ'?

We had a wicked time travelling through North America, trying all of the BBQ offerings we could find.  It has to be pointed out that BBQ as North American's know it is quite different from an Aussie BBQ "Just throw a snag on the BBQ".  This is actually grilling the meat.  "BBQ" is slowly smoking meats, using either hot or cold smoke.  These meats are rubbed with spice mix before they go in to a smoker for any number of hours depending on the cut of meat - our Brisket is cooked for 16  hours for example.  The North Americans tend to slather the meat in heavy corn-syrup-based sauces.  We think that while corn-syrup-based sauces have made their way to Australia, many Aussies prefer lighter flavours with less sugar.  We place a heavy focus on flavour over sugar, "hero-ing"the spices and smoke.

If Ruby's BBQ takes out Season 1 of IconPark, what can we expect when we come through the doors? 

The outdoors will be brought inside - there will be AstroTurf floors, picnic tables, swings for bar stools, and a giant tree growing up on a wall, surrounded by beautiful murals.  It's going to be a lot of fun!

What will make Ruby's BBQ different to anything we've experienced in Sydney before?

The food and the atmosphere - where else can you eat meat that melts in your mouth while playing wicked fun games?

Check out the hot summer nights that Ruby's BBQ intends to bring to Stanley St and support them here.

Here's some information on the smoker the Challengers use and for the very ambitious, there's a video and article on how to build your own smoker - you can use an old fridge!!

Saturday, 15 March 2014

12 Quotes Only True Foodies Will Appreciate

“The only time to eat diet food is while you're waiting for the steak to cook.” - Julia Child

“We must have a pie. Stress cannot exist in the presence of a pie.” - David Mamet

“I am not a glutton - I am an explorer of food” - Erma Bombeck

"You better cut the pizza in four pieces because I'm not hungry enough to eat six." - Yogi Berra 

"Cooking is like love, it should be entered into with abandon or not at all" - Harriet van Horne

"There is no sincerer love than the love of food." - George Bernard Shaw

“It’s absolutely unfair for women to say that guys only want one thing: sex. We also want food.” - Jarod Kintz

"I come from a family where gravy is considered a beverage." - Erma Bombeck

"So long as you have food in your mouth, you have solved all questions for the time being." - Franz Kafka

"Health food may be good for the conscience but Oreos taste a hell of a lot better." - Robert Redford

"I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream." - Heywood Broun 

"Balanced diet: a cookie in each hand" - Barbara Johnson

Tweet us your favourite foodie quote or not.  But yeah, please do. 

Thursday, 13 March 2014

The Top 6 Mixing It Up at Taste of Sydney Festival

You'll need a tasty drink to wash down the amazing dishes that our Top 6 are pumping until Sunday.  Salivate over these tipples before you head to Taste of Sydney Festival for Friday night drinks:

Drinks Menu

Stanley St Merchants: The West Winds Gin & Watermelon Smash.  Watermelon. Lemon. Mint.

British India: East India Co Fizz.  Gin. Soda. Jasmine Syrup. Lemon. Parsley. 

Blackcats:  East Side Rickey.  Sipsmith Gin. Kaffir Lime. Fevertree Soda.

Ruby's BBQ:  Sweet Ice Tea Cocktail.  Bourbon. Black Tea. Lemon. Mint. 

Sedgwick Ave:  Curbside 'Hard' Lemonade.  Whiskey. Icy Home Made Lemonade.   

Min Joo Social:  K-Pop Lychee Mojito.  White Rum. Lychees. Coconut Water. Mint. Coriander. Lime.

Taste of Sydney Festival is open until 10:00pm tonight, 9:30pm Saturday and 5:00pm Sunday. 

While you have a few, make sure you get a snapshot or five in our Photo Booth and post them on our Twitter or Facebook pages (just so we can all have a laugh/cringe come Monday morning.)  Enjoy!