Because we 'love your guts' we work with suppliers that do too.

 James … the James in James in James and Rose, with Frankie who believes bears live at his house and come to eat at estabar.  LOVE!

James … the James in James in James and Rose, with Frankie who believes bears live at his house and come to eat at estabar. LOVE!

What follows is a list of really great people.
People who have respect for where food has come from,
what it is and what it needs to be to really nourish us. Growers, makers and creators who have their eyes locked on the future of
good food for all of us.

Tomato Kassoundi and Brinjal Pickle: prepared to an old family recipe by @jamesandrose
Eggs: by fifth generation Upper Allyn farmer, Sarah @justbeenlaid 
Sourdough: culture, flour, water and sea salt - that’s it - by @bakeduprising 
Smoked Salmon: by Tassies Huon aquaculture - championing ethical fish farming
Labna: Hunterbelle yoghurt hung with smoked salt from @scoopwholefoods til cheesy and delicious
Pesto: Mangrove Mountain herbs from Sam, salty, savoury miso and
Macadamias from Medowie 
Beans: Spiced with @wholefoodfamily mustard, paprika and maple syrup
Avocados: we only use local avos, they’re just the best, thanks to Chris and Dan at Sandy Hills
Oat Porridge: like your grandma made it, Honest to Goodness organic steel cut and rolled oats soaked and cooked low and slow
Tomato chutney: Anna Bay tomatoes, a wood fired oven and generations of jamming experience, by our Jam Lady Maralyn
Spices: so so fresh, from Chris @mysoudrawer in Hunter St Mall
Stewed Rhubarb: organic rhubarb from Sam at Mangrove Mountain
Smoked Ham: done right, damn tasty, by Adamstown Fresh Meats
Cheddar: by Jason and Annie @hunterbelledairyco
Proper pickle: local organic vegetables, fermented til they’re salty, sour, gut healing goodness @wholefoodfamily
Coffee: by Single O, because they think like we do - only bigger - relationship + sustainability + flavour + fun
Gelato: childhood friends Alfredo and Joe make authentic Italian gelato using boyish imaginations and all natural ingredients
Kombucha: by Erin using fruits of the Pillidge Farm orchard 
Immune Juice: by chef, mumma of four and Juice-Therapist Maggie at @freshfusionaus
Weekend sweet special: by Mumma of three and baking enthusiast Alice 
Local and Seasonal: we shop at Newcastle Farmers Market, so our menu naturally follows the seasons and changes frequently



What did your Dad teach you about life?

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This week, in the lead up to Fathers Day, we're asking our customers this question.  It's turning out to be quite thought provoking and very heart warming ... mostly!

As a kid, I sat sandwiched between the fire and my Dad's Lazee Boy, asking him allll the questions, telling him all my stories and snaffling as many Salt and Vinegar Chips as possible.

In all that time and in all the other times i learnt so many things. Here's a random list.

So, essentially every day at estabar is a throw back to the best days of my childhood, gelato and the beach - and my chosen family of all of you.  

Presentation is everything.

Its important to be kind to people.

You just don't know what people are going through.

You won't be a princess when you grow up.

You're going to have to work hard, so you should choose something you love doing.

Not everybody will like you in life.

You've got to laugh.

If you don't eat you'll die and sausages are cheap.

Save, don't spend.  But when you spend, buy quality.

Dad also introduced me to avocado on toast, about 25 years before it became the hit it is now.  Who knew!

There are a great many times I have gone ahead and done something Dad cautioned against.  Pretty much, every time, things have worked out, because of the lessons i have learnt from Dad.  There's a lot of Dads energy and intention at estabar,

Our GELATO SEASON PASS came about last Fathers Day as i reflected on time spent with my Dad and remembered all those Sundays we went for drives to the beach as a family and ate icecream.  Bubble-o-Bills for the kids, Cornetto's and Hearts for Dad and Mum.  Good times for everyone.  So, essentially every day at estabar is a throw back to the best days of my childhood, gelato and the beach - and my chosen family of all of you.  

The Gelato Season Pass is 48 scoops of gelato, designed to bring a family of four together every week over gelato and by the beach.  Valued at $240, we offer it for $200, or for free for the lucky person whose piece of Dad Wisdom is pulled from the jar at estabar on Sunday.

Thanks to my Dad and all the Dads and Father Figures that contribute positively to our lives.

Bec

Our gift to your Mum

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This year will be our third Mothers Day complimentary photo shoot.

Photographer Lee Illfield will be at estabar between 9-11 to capture your Mothers Day Love.  It's super dooper easy (and heaps of fun).

Just assemble your family at estabar and smile!

Lee will send you all the images direct.

Happy Mothers Day friends!

PS. You can book your time with the guys at the bar, if you're on a tight Mothers Day schedule. 02 4927 1222

This is Chris!

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Chris here is the beating heart behind the rambling edible feast in Newcastle Easts' Community Garden.

The Sandhills Community Garden is a beautiful, fertile little oasis tucked in behind the Carriage Shed in Foreshore Park. This little plot adds a little fresh green to a lot of community plates.

It’s a love project for Chris.

Chris is one of those quite-achieving champions of the community that needs to be supported.

At the moment, she is spending her own money to buy plants for the garden.

So, this week, $1 from each lunch meal served will go to Chris and the Community Garden.  There is a little pot on the bar for you to add a dollar or two if you wish.

have you got the heart, the intention, the sense of humour, the ahem...knife skills...to run our kitchen?

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Before you answer that question, maybe ask yourself this question.

'How do you feel about our prevailing food culture?' 

If you come up with something like...

I feel it’s time to get back to real food, where farmers farm in accordance with nature, where fruits and vegetables are allowed to be what they are, where the food we eat is actually capable of nourishing us, where we eat to share, to love, to connect and to nourish ourselves.

 

 

 

 

 

 

 

Then you feel the way we feel, read on ...

estabar vision:

Remember walking into your grandma’s house? You were always welcome, you were always a special guest. Grandma simultaneously wanted to feed you good food and spoil you rotten. That’s what we want customers of estabar to feel like.

estabar mission:

We value authenticity. The products we choose, the farmers, makers and creators we work with & the team we build.  We are all driven by passion and purpose for the greater good. This foundation delivers food that will nourish the eater and the environment (and coffee that will deliver the inspiration or the daydream our customers are searching for.) 

purpose of role:

We need a new esta to take control of our kitchen.  Days and hours are flexible, but the outcome is not negotiable - a clean, ordered, well stocked kitchen producing beautiful, delicious and nutritious food consistently and on-time to feed our community.

Key Tasks:

food

  • All ingredients are handled with care and served at their best
  • Meals are prepared quickly, consistently and beautifully
  • We have what we need for service, stock levels are managed closely 
  • New season dishes are designed, tested, costed and planned by you

kitchen

  • Keep your kitchen, storage and work areas clean, organised & super presentable
  • Constantly look to improve kitchen workflow systems
  • Know who produces food for estabar, be ready and able to discuss their intention and produce as often as opportunity presents
  • If something breaks, organise for it to be fixed - ideally before it's totally buggered

team

  • Be a part of your team, help and support and participate as required and as able
  • Develop your kitchen teams' skills, monitor and guide performance
  • Share ideas for improvement across all areas of the cafe

cafe

  • A cafe is a small community, we need you to participate and support that community by getting to know its members, caring for them and serving them well

 

If you’re the one, please email your resume and cover letter to hellobecbowie@gmail.com

Looking forward to meeting you,

Bec

Our Jam Lady is a woman on a mission.

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Our Jam Lady Marylin Ritter is a woman on a mission.  She is busy. 

From sun up to sun down she is plotting
her next jamming or pickling manouver.

Her tomato relish steals the show at estabar and her seasonal jams make a colourful and tasty parade throughout the year.  Strawberry always; Mulberry in Spring; Apricot in Summer; Fig and Macadamia in Autumn and Orange Marmelade in Winter.

I’m trying to remember how we discovered Marylin.  Somewhere along the line someone dropped her name in a discussion about relish.  And I’m glad they did.  It’s not easy to find great relish.  There are plenty on the shelves, but I’ve not found any under flourescant lights that are truly tasty.  I am rarely disappointed by the home-made variety.

And that’s what Marylins is.  She started jamming, pickling and making chutneys and relishes in 1977 using recipes handed down from women in her family.  The impetus for her to begin was a sick child who couldn’t tolerate preservatives in commercial or processed food.

With that compelling experience and a background in pediatric nursing, Marylin has some strong ideas about the impact of preservatives, food colourings and additives on health of our children

Marylin has a cottage garden with fruit trees and vines and a mental map of her neighbourhood and beyond where at just the right time of the year she will find and fleece unattended fruit trees.

We use her Strawberry Jam all year round and then choose a second jam for each season.  In Spring we have Mulberry, in Summer we have Apricot, in Autumn we have Fig and Macadamia and in Winter we have Orange Marmelade. 

Her Tomato Relish steals the show at estabar, bringing us frequently back to Marylins door.  Can we have some more?

We need another foodie ... could it be you?

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Before you answer that question, maybe ask yourself this question.

'How do you feel about our prevailing food culture?' 

If you come up with something like...

‘I feel it’s time to get back to real food, where farmers farm in accordance with nature, where fruits and vegetables are allowed to be what they are, where the food we eat is actually capable of nourishing us, where we eat to share, to love, to connect and to
nourish ourselves.’

Then you feel the way we feel, read on ...

estabar vision:

Remember walking into your grandma’s house? You were always welcome, you were always a special guest. Grandma simultaneously wanted to feed you good food and spoil you rotten. That’s what we want customers of estabar to feel like.

estabar mission:

We value authenticity. The products we choose, the farmers, makers and creators we work with & the team we build.  We are all driven by passion and purpose for the greater good. This foundation delivers food that will nourish the eater and the environment (and coffee that will deliver the inspiration or the daydream our customers are searching for.) 

purpose of role:

We're looking for either someone to head up our kitchen or someone to just join it.  Either way there are 30 hours available. 

Key Tasks:

food

  • Ensure the kitchen is prepped and workflow is efficient
  • Prepare and deliver food consistently to menu description and estabar standards of presentation
  • Ensure portion sizes are in accordance to set serving size and menu costing.
  • Participate in the development of seasonal menu selections and cost proposed meals
  • Receive and check orders
  • Ensure food storage sections are clean and organised
  • Maintain and clean kitchen equipment
  • Support other team members in busy periods, including table waiting 
  • Communicate with customers, make their experience memorable – smile, greet, relate
  • Manage ordering, prep and wastage to ensure food is not wasted and costs are kept under control

kitchen

  • Ensure that paper waste, composte and garbage are separated and disposed of in the relevant bins
  • Keep work area clean, organised  & super presentable
  • Develop kitchen workflow systems
  • Be prepared and capable to make decisions as required
  • Run a tight service at estabar ensuring stock levels are maintained
  • Maintain farmer, producer / supplier relationships

team

  • Provide feedback to Manager re workflow, procedures and ideas
  • Collaborate on ideas for seasonal menu creation
  • Build on current food ethos and offering
  • Participate in menu costing
  • Participate in performance review
  • Respond to customer complaints by aiming to immediately rectify or elevate to Manager
  • Participate in monthly staff meetings
  • Offer training and advice to other members of staff as needed
  • Participate in team activities.
  • Dishwashing – daily task as require

cafe

  • Comply with open, clean down and close procedures
  • Comply with Health & Safety obligations, wear appropriate clothing and footwear, handle kitchen equipment appropriately
  • Greet customers promptly, give friendly genuine service
  • Acknowledge and greet delivery guys and suppliers

If you’re the one, please email your resume and cover letter to hello@estabar.com

Looking forward to meeting you,

Woo!