chipping away at a moody room that’ll be a late-night Spanish wine bar (hopefully) by Christmas but you’ll know it’s our food,” the group’s exec chef Scott McComas-Williams tells us when asked if it’s La Salut round two We’re sad a replica of the devilled eggs isn’t on its way It’ll be back to my Spanish roots … tapas and small plates – a fun little snacky vibe,” the chef says McComas-Williams brings kitchen hours from La Salut (the Catalan city) as well as our own Movida travel spots and more – curated by those who know the group’s Italian diner upstairs – will oversee Letra too La Salut’s head chef Brandon Jones has stuck around as well The drops will come from all over: Lebanon but the team hopes you’ll be able to descend by Christmas Letra House is expected to open at 436 Kent Street @letrahouse Charcoal Chicken and Rosewater Desserts: A Local’s Guide to Merrylands Where Chefs Eat: Peter Gilmore Really Knows Crows Nest Ex-Tradies Grill Hard-to-Find Mexican Street Snacks The “CoActuem per la salut mental” project an initiative promoted by the OpenSystems research group at the University of Barcelona and the Mental Health Federation of Catalonia has received the European Union’s Prize for Citizen Science 2024 in the digital communities category the EU honours excellence in work to support communities generate social benefits and foster an open and participatory society through the innovative use of digital technologies “The project enables citizens to play an active role in research that directly impacts their lives and harnesses the power of technology to include marginalised voices as active participants in mental health transformation technology makes it easier for the population to take part in the development of a personalised approach to health the project fosters an open and inclusive civil society through community empowerment in critical engagement with digital technologies It is therefore a worthy winner of the 2024 prize on digital communities” were established in 2023 to recognise the best citizen science initiatives that help to foster a pluralistic inclusive and more sustainable society in Europe through public participation a project funded by the EU in the context of its research and innovation programme also awarded prizes to the “INCREASE” (grand prize) and “dSeaPaCSos” (diversity and collaboration award) initiatives The awards will be presented next September at the Ars Electronica headquarters in Linz (Austria) Giving a voice to people with experience on mental health La Organización Mundial de la Salud (OMS) aboga para impulsar cambios urgentes en el cuidado de la salud mental de la población que impliquen acciones colectivas y redes de apoyo basadas en la comunidad «CoActuemos por la salud mental» es una iniciativa pionera de investigación que explora las redes de apoyo social en la salud mental desde una nueva perspectiva para abordar las preocupaciones y los retos que plantea en la atención personal The World Health Organization (WHO) advocates for urgent changes in mental health care that involve collective action and community-based support networks “CoActuem per la salud mental” is a pioneering research initiative that explores social support networks in mental health from a new perspective to address concerns and challenges in personal “CoAct for mental health” is promoted by two entities: the OpenSystems research group of the UB led by Professor Josep Perelló and with the participation of experts Isabelle Bonhoure from the Faculty of Physics and the Institute of Complex Systems of the UB (UBICS) and the Mental Health Federation of Catalonia directed by Marta Poll and with the direct involvement of Bàrbara Mitats With a strong inclusive and social component it has given voice and prominence to people and families with their experience of mental health who have actively participated in the research as co-researchers is part of the European citizen social science project Co-designing Citizen Social Science for Collective Action (CoAct) also launched in 2020 and funded by the EU’s Horizon 2020 programme The first citizen science conversation bot “CoActuem per la salut mental” has created the first citizen science conversation bot as a research tool at the service of community mental health A total of thirty-two co-researchers wrote the 222 micro-stories — illustrated by the cartoonist Pau Badia — that are shared through the bot their individual experiences and perspectives were shared with the people who entered the assistant to participate in the research the information collected through this bot is interpreted on a collective scale through the collaboration of a broad community of professionals and organisations related to mental health The award allows the innovative digital tool to be reopened soon to participation from anywhere in the world and from all individual perspectives we will reactivate the conversation bot and improve the experience for those who participate We also want to increase the involvement of the co-researchers — with mental health problems and family members — who have collaborated in this research from the beginning We are also analysing the bot data obtained thanks to the active support of hundreds of co-researchers” a member of the UB’s Department of Condensed Matter Physics Generating scientific evidence on social support networks has explored the key elements of social support networks in mental health It has also created evidence to detect social contexts that present little support for people with mental health and family problems such as work environments or the neighbourhood The research has also identified strategies that are already being used by the community itself health agencies and the WHO itself attribute to social support networks the capacity to improve the well-being and quality of life of people with mental health problems as well as to avoid social exclusion and prevent possible relapses This is clear from the results of the project which were presented at the first Mental Health Community Assembly of the “CoActuem per la salut mental” project held in November 2022 at the Royal Academy of Medicine of Catalonia a final document with fourteen policy recommendations was also validated we hope to be able to publish related results in scientific journals that will provide a better understanding of social support networks in mental health which are nourished by social interactions and everyday experiences key aspects of emotional well-being for everyone the methodologies used in ‘CoActuem per la salut mental’ with a wide scientific community We are also considering publishing the whole experience in the form of a book to make it accessible to everyone and I’m sure the prize will help make this possible," concludes Isabelle Bonhoure The special urban plan defines the facility as being for cultural uses establishes its public ownership and justifies its expropriation in the public interest a preliminary step needed for the purchase to go ahead La Miranda is a private association with a public service vocation its main goals being to foster personal interaction creativity and community among local people in the neighbourhood of La Salut The association has been carrying out its activity since 2002 on these private premises a site of 455 square metres which it rents The drop in income as a result of the pandemic put the activity of the centre at risk the District of Gràcia will be able to grant the management to the organisation so that it can continue with its activity from the last two decades is one of the measures to foster culture set out in the Park Güell Strategic Plan 2023-2026 Look out for your first newsletter in your inbox soon We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about 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Sydney The folks that brought us Love, Tilly Devine, Ragazzi and Dear Sainte Èloise have set the standard pretty darn high in terms of Sydney wine bars (and the snacks aren't bad either) Their latest venture is a Catalan-inspired watering hole that isn't taking itself too seriously.  La Salut is a joint venture between the Love Tilly Group and newly launched hospitality and accommodation group the people_ (helmed by Paul Schulte and Andrew Taylor) It aims to be a little piece of Catalonia in the heart of Redfern with all the colour and vibrancy that comes along with it The 40-seat venue features blushing earthy tones and polished concrete with outdoor dining along Walker Street.  Waiters will encourage you to start with a tipple from the extensive range of vermouths as it were) it's not a bad way to kick off with three anchovy-stuffed olives and a little bottle of sparkling water a wine bar – there's even an adjoining bottle shop where the old pokies room was – make sure you come hungry The former sports bar corner of the Norfolk Hotel cleverly utilises the tiny space by churning out brilliantly simple, little dishes that largely come out of a tin. But don't feel shortchanged – Europe and more recently Sydney at large has come to recognise that some of the best things in life need fewer flourishes and more can openers such as a serving of smoked mussels paired with a handful of salted crisps it may seem on paper a deceptively small number of humble ingredients borne of a tin or a packet but the goal at La Salut is less about gorging and more about grazing; a fuss-free evening enjoying a few quality snacks while you savour a glass (or bottle) One could easily get lost in a plate of jamón ibérico a dry-aged Spanish-style pork leg but if you want a quasi-religious experience opt for the lesser-known paletilla iberico a harder working shoulder cut that melts mere moments after it hits the tongue.  that's not to say every dish is so restrained the pincho of hangar steak with slices of chicken liver paired with a herbal and sweet Olorose sherry jus It's served on a dainty bed of mashed potato so buttery slightly dry cut of beef. Charred octopus with sobrassada is rich with umami punch though the choice of the rendered mildly spiced salami paste is perhaps not the textural choice all would have gone with when a little crunch would go a long way is flawless and goes down easy with a glass of chilled This neighbourhood bar fills a void in Sydney's Spanish dining arena it's wise to embrace life at a slower tempo while you're here This isn't an experience to rush but one to be savoured over good chats and good times.  Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitterinstagrampinterestAbout us Contact us The stairs at Antoni Gaudí's Park Güell were damaged during the construction of the Louis Vuitton fashion show taking place on May 23 at the iconic park according to the neighborhood council of Turó de la Rovira.  "We want to report that in less than 24 hours of construction for the Louis Vuitton fashion show a part of the stairs has been damaged," the neighborhood council posted on X Barcelona city council said the incident was a "human error" and that the company responsible regrets the incident and will take care of the repair costs.  They also clarified that the stairs are already being repaired and they are "aware of the patrimonial value of the space Park Güell and the promoter have reviewed and strengthened the prevention measures."  Besides the damaged stairs the neighborhood council also reported that they are angry over the disruptions to their daily life because of the fashion show.  "In order for the richest man on the planet to make his parade on a heritage space for the people of Barcelona the La Salut neighborhood will not be able to park in their streets for 3 days," the council wrote on X.  The neighborhood around Park Güell has been struggling due to tourism for years.  In April the neighborhood's 116 bus route was removed from Google Maps to battle tourists overcrowding the bus and stopping residents from being able to use the public transport French luxury fashion brand Louis Vuitton will be presenting their 2025 Cruise collection in the famous Park Güell on May 23.  With the announcement of the cruise show taking place in Barcelona Louis Vuitton's executive director and president, Pietro Beccari said that the brand and the Catalan capital shared common values which are "deeply rooted in a remarkable heritage and creativity."  Louis Vuitton is the main sponsor of the 37th America's Cup sailing race, which will be held in Barcelona from August until October of 2024.  Get the day's biggest stories right to your phone Residents welcome removal of number 116 route While some places will go to any lengths to attract visitors, residents of La Salut neighbourhood in Barcelona are celebrating a move to wipe themselves off the map residents had complained that they could not get home because the number 116 bus was always crammed with tourists visiting Antoni Gaudí’s Park Güell The park is the city’s second most popular attraction after the Sagrada Familia basilica Now they have the bus to themselves after the city council arranged to have the route removed from Google and Apple maps “We laughed at the idea at first,” said César Sánchez “But we’re amazed that the measure has been so effective.” the bus was so full even people with walking sticks couldn’t get on.” the deputy mayor of security and coexistence on the city council said that as well as improving mobility around Park Güell “we needed to eliminate references to the 116 on the internet” Batlle declined to admit or deny that the council had asked for the route to be removed while a Google spokesperson would only say they would not delete a bus route unless requested to do so by the council who has been campaigning for eight years for the council to address the problem joked: “The next thing we need to do is to get the whole of Park Güell removed from Google Maps.” taking over a corner of Redfern's overhauled Norfolk House & Hotel The buzzy 40-seat venue replaces the Norfolk's sports bar on the meeting of Cleveland and Walker streets where the curved bar has undergone a sleek new rendering televised footy is replaced with rows of ready-to-drink wine bottles and the old carpet's been ripped out to reveal an attractive stone-paved floor At the helm of La Salut are Love Tilly's Matt Swieboda and Nate Hatwell alongside Executive Chef and co-owner Scott McComas-Williams so the food is just as keenly masterminded — and executed — as the booze selection The wine list is broad and dynamic largely represented by different regions of Spain it is extensive and tells the story of Spanish winemaking so read up to learn a thing or two then graduate to a glass or two of Spanish drops McComas-Williams' Catalan-inspired menu invites a no-rush leisurely flow of snacks sliced fresh to order and served up with Catalonian bread You might order several rounds of bites for the table — like an artichoke croquette or anchovy tomato and manchego custard arranged on a house-made 'Jatz' you'll find large plates with even larger flavours such as deliciously charred grilled octopus to a chorizo and bean dish with the seafood dishes being informed by the catch of the day The Best Bars in Sydney The Best Degustations Under $100 in Sydney SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Remove items from your saved list to add more. Add articles to your saved list and come back to them anytime. An evening at La Salut starts, as it would in Barcelona, with a glass of vermouth. It's a bridging drink, taking you from outside to inside, day to night, hungry to fed. Here, it comes poured over ice, with three anchovy-stuffed olives and a little bottle of sparkling water. Try the Partida Creus MUZ ($12), a richly ruby-coloured organic vermouth that fuses red and white wines with herbs, citrus and botanicals to create something refreshing and juicy. Pair it with a salty cracker topped with manchego custard, tomato and a single curl of fat Angelachu Cantabrian anchovy ($7), and you're off and running. Hanger and liver pinchos. Wolter PeetersLa Salut, named for the lively barrio of La Salut in Barcelona, completes a European triumvirate for the Love Tilly Group, with their Frenchy Dear Sainte Eloise and Italian ventures Ragazzi and Fabbrica food store. With the entrepreneurial hospo group The People upgrading the Norfolk into a hotel and rooms, the opportunity came to tapas-dance into what was the corner Sports Bar. It's unrecognisable, cleaned up by interior architect Sarah Watt and clad in golden tiles, with dark wood chairs around handsome, lozenge-shaped tables and stools up against the central bar and windows. The side entrance opens into the group's adjoining wine store Bottles.Sydney.  Canned mussels with pickled guindilla peppers and paprika-dusted Pafritas chips.Wolter PeetersAdvertisementThe kitchen is tiny. So tiny that Ragazzi and Fabbrica chef Scott McComas-Williams does exactly what they would do in Barcelona, and opens a few cans, jars and packets of potato crisps. I know what you're thinking. If I'm going to eat out of cans, I may as well stay home. But having worked in restaurants and tapas bars in Catalonia, and with Frank Camorra at MoVida for seven years, McComas-Williams is very aware of the fine tradition of Spanish conservas, or preserves. The menu leans heavily upon them, supported by some simple on-the-spot cooking, and clever baking from Aniruddha Bhosekar of Fabbrica. Pork and neck pinchos with whipped cod roe. Wolter PeetersSo canned mussels are strewn with pickled guindilla peppers and sent out with paprika-dusted Pafritas chips from Navarette in La Rioja ($13) as a very vermut-friendly opener. The official chips of the Spanish football team, they're hard, crisp and salty, hand-cut and fried in virgin olive oil. Shower them with Fabbrica hot sauce, because it's damn good – sharp and strident without burning your head off. Drinks go from crisp, hoppy Moritz lager ($9) to a lively, citrusy 2018 Bodegas Albamar Albarino from Galicia ($17/$77), with good advice from manager Alexander Borys and sommelier Max Gurtler. Actually, the food is better when it's cooked, not canned. Pinchos skewers of charred hanger steak and chicken liver on a bed of buttery Andean Sunrise potato puree are unforgettably lush. Almond and macadamia tart with peaches. Wolter PeetersQuail ($12 half) is brined for tenderness and deep-fried for crispness, rather like eating a crusty schnitzel on the bone. Some mildly annoying morcilla crumbs add crunch, and padron peppers bring a surprising amount of heat (it's usually one in ten that's hot, not one in one). An excellent butifarra pork sausage ($30) is sliced and tossed through a mix of canned beans, from baby broad beans to fabada (alubias) and their long-time companions, canned clams. The best thing you can possibly order at Bar La Salut, however, is a platter of jamon. There's the everyday jamon serrano ($18) and top-drawer jamon Iberico from the haunches of the acorn-snuffling Iberican pig ($48), but my money's on the paletilla Iberico ($28) from the shoulder. Palatilla Iberico ham with Spanish ciabatta bread.Wolter Peeters The meat is darker, deeper and softer, perfect for piling onto the ciabatta-style sourdough, pan de cristal. Most of our tapas joints end up acting like restaurants, so this feels good, and right, to have one that has the spirit of a neighbourhood bar. It's a great place to settle in over small plates of simple but actually very sophisticated food, and chat, sip, nibble and sip again – just as they would in Barcelona. Drinks Spanish-focused natural wines, vermut, cava and pet nats from a team that has pushed minimal-intervention from day one. Pro tip Stock up on natural wines, beers and canned mussels from the bottleshop next door. Sydney's CBD strikes back at LanaNew fine-diner Lana over-delivers on just about everything. Paski Sopra brings serious fun to DarlinghurstThe food at Darlinghurst's newest wine bar is seriously good, without being at all serious. Discover Paddington’s secret sauce at Ursula'sWe expected interest and intrigue from former Rockpool and Eleven Bridge chef Phil Wood, but the retro edge is something else again. news and the hottest openings served to your inbox Remove items from your saved list to add more ShareLicense this articleMore: ‘remodelacion de la riera de la salut’ (remodeling work at riera de la salut) has been announced as the winning architectural project of the ASCER tile of spain awards at the 2014 CEVISAMA trade fair in valencia located in a working class region of sant feliu de llobregat – in the province of barcelona – the project has both urban and social benefits responding to the region’s historical and economic context the judging panel praised the solution of a large-scale problem through the creation of small ceramic pieces an affordable intervention that enhances an important space within the spanish city located in a neighborhood that sprang up around the town’s former manufacturing warehouses the scheme encircles the textile factories that once provided employment for local residents following the demolition of one of the site’s last remaining factories an underground car park was built to serve the district leaving a large concrete covered void where the works once stood the 150m facade consists of around 15,000 individual pieces the emptiness left by the old factory and the exposed elevations of the houses are represented as the new façade of the public space the choice of ceramics as a material to clad the old walls was natural the strong and inexpensive tiles proved to be an ideal solution guaranteeing optimal aging in response to frost it was the design team’s intention to recover the site’s industrial past through a new structure that incorporated the richness of the previous partition a collage of textures and apertures reflect the different states and interventions that the city had experienced over time a collage of textures and apertures reflect the different states the city has experienced over time through determining a simple geometry with the fewest parts possible maintaing its connection with the neighboring properties the ceramic partition also needed to preserve the varying degrees of opacity and providing continuous finish throughout the park it was decided that the self-supporting structure would consist of only three pieces: a 20x20x20cm cube and a 20×13x5cm rhombus (opaque or perforated) the cube allowed an optimization of the production as it worked in both opaque and transparent forms depending on the side it was placed on the assembly of these three pieces allowed an almost organic coronation of the wall the color range for the ceramic blocks was taken from the previous wall reducing the rear façades to seven predominant tones.  the herringbone layout creates an organic parapet that traces the changing heights of the enclosure the proposal extended the walls of the existing properties shaping each parterre of the adjacent public park the landscaped space is composed of smaller scale domestic areas allowing the visitor to feel at home each section is designed uniquely in both plan and section creating topographies that shelter the occupant from the passing street the glazed ceramic pieces were fired at a high temperature    there are 8 principal tones including seven distinct colors and the natural color of the ceramic tiles the latticework can be made either opaque or transparent the scheme recovers the site’s industrial past through the intervention of a new structure XII premios cerámica ASCER: ganador arquitectura AXOR presents three bathroom concepts that are not merely places of function but destinations in themselves — sanctuaries of style The 2 new Metro stations of Line 9 in Barcelona are located in strategic places in the city of Badalona The proposals were developed from two main aspects: reducing the effect of claustrophobia and counteracting the effects of vertigo in wells down to the platforms As a strategy using horizontal fragmentation of space Archive Architecture Where to Find Australia’s Best Inner-City Bakeries By Katya Wachtel By Katya Wachtel By Matheus Executive chef Scott McComas-Williams has created a menu inspired by his time working in Barcelona he’s showcasing seafood in all its forms (raw plus imported Spanish preserves and Australian produce You might find snacks of jamon served with Fabbrica’s pan de cristal (Spanish ciabatta) Jatz-like oven-baked crackers topped with anchovies tomato and a manchego custard; and pinchos a la plancha (skewers cooked over a flat grill) which you can team up with plenty of Catalonian-style sides Vying for space behind the central wooden bar is an array of vermouths There’s also an extensive list of wines drawing from Barcelona’s burgeoning natural wine movement and Vino de Pasto – unfortified wines made from Palomino grapes in Andalusia The bottle shop is more international in scope There’s a cute table for two in the corner if you feel like settling in to open your bottle or a corkage fee to take it into the Norfolk Hotel next door Phone: 0409 000 641 Website: barlasalut.com We do not seek or accept payment from the cafes bars and shops listed in the Directory – inclusion is at our discretion Venue profiles are written by independent freelancers paid by Broadsheet Palazzo Salato) has today announced it will end its partnership with Public Hospitality Group Love Tilly Group’s managing director Matthew Swieboda said it was a “devastatingly difficult decision” “For the benefit of the staff and the suppliers continue to run our venues together with Public Hospitality.” Love Tilly Group has closed its Fabbrica Pasta Bar below The Exchange Hotel in Balmain The hotel is one of a laundry list of new hospitality ventures by Public Hospitality this year – including bringing on Automata’s Clayton Wells as culinary director News of the split comes just weeks ahead of the planned launch of another Fabbrica Pasta Bar at The Federal in Annandale Love Tilly Group has also chosen to walk away from Catalan-inspired wine bar La Salut – whose brand was sold to Public in 2022 – at The Norfolk on Cleveland Street in Redfern while Fabbrica Balmain was a collaboration with Public Hospitality Fabbrica is “very much still a Love Tilly Group brand” and the group will continue to expand it independently “We’re excited to focus our attention on the new Fabbrica Pasta Bar sites we’ve been working on; some of which we’ll be ready to announce in the coming weeks.” Public Hospitality said the company was informed of the decision today and will continue to operate La Salut “including offering employment for existing staff" “While there have been disputed commercial matters Public thank Love Tilly Group for their contribution and wish them well in future endeavours.” Creeks and Natural Pools in Western Sydney Sydney Hospo Giant Takes Over Three Public Hospitality Venues Swillhouse Appoints Ex-Solotel CEO and a “Culture and Transformation” Consultant After Criticism “Gut-Wrenching”: Top Hospo Names Respond to the State of the Industry (and Ask What We Can Do Now) the sleek Redfern bar is taking the decisions out of your meal offering up a set menu of ten of the best and most popular tapas dishes from the past 365 days You'll be able to tuck into the venue's take on Jatz with anchovy and manchego caviar-topped eggs and two types of pinchos — pork neck and salmon belly Concluding the feast will be a classic Catalonian dessert accompanied by jammy figs and creme fraiche La Salut's Restaurant Manager Nadia Verduci will be on-site to offer diners a complimentary tasting of MutVer Vermut a special vermouth infused with wild-foraged New South Wales botanicals created by Love Tilly Group Co-Founder Nate Hatewell with help from some of his winemaker friends This specially made wine will be served with a soda on the side and anchovy-stuffed olives in the glass Reservations at the tapas party include this vermouth tasting and the full slate of tapas Once you're enjoying your sea urchin and fried quail you can also add a glass or bottle of wine from the 200-strong list that La Salut boasts Each seating will last two hours, with bookings available between 12–4pm on the day. Reservations can be made through the La Salut website Now-closed Fabbrica Pasta Bar Balmain inside The Exchange Hotel Sign up to receive the Gourmet Traveller newsletter and offers we choose to share with you straight to your inbox  By joining, you agree to our Privacy Policy & Terms of Use Sydney’s Fabbrica Pasta Bar in Balmain has abruptly closed in the wake of a business split between Love Tilly Group and Public Hospitality Redfern’s La Salut — a Spanish wine bar within The Norfolk Hotel — will continue to stay open but no longer under the direction of the Love Tilly Group The split also means the forthcoming Fabbrica Pasta Bar set to open inside The Federal (another Public Hospitality venue) will no longer go ahead The Love Tilly Group confirmed that there are still plans to open more Fabbrica Pasta Bars independently — with some sites to be announced as soon as next week “It’s a devastatingly difficult decision for us to make,” says Love Tilly Group managing director Matthew Swieboda in a statement “But for the benefit of the staff and the suppliers continue to run our venues together with Public Hospitality.” This follows Public Hospitality’s rapid expansion across Sydney and now Victoria which has seen it partner with some of Australia’s leading culinary talent But some have questioned whether bigger really is better in the case of Public Hospitality. In April this year, the Australian Financial Review wrote: “The whole enterprise attracts a tremendous level of cynicism in Sydney’s gossipy investment circles.” In May, AFR also reported that Public Hospitality is “groaning under the weight of more than $500 million of short-term debt at usurious interest rates” and that “by Public’s own calculations it has already burned $95 million on interest which – though some is prepaid – will continue to accrue at more than $1.5 million per week.” Most recently, on 16 October 2023, AFR reported that Public Hospitality’s “$450 million refinancing drags on” and that chief executive Jon Adgemis is “seeking to hoover up some of the debt held by senior lenders at the pubs and hotels roll-up.” When asked for comment in relation to Public Hospitality’s reported finances Public Hospitality currently cites 14 hospitality businesses on its website, mostly in Sydney, with one in Byron Bay and two in Victoria. Its mission is “to create Australia’s premier millennial lifestyle network of hospitality venues” according to Australia Managed Funds Public Hospitality responded with the following: “Public is disappointed to have been informed today that Love Tilly Group has decided to end the commercial relationship While there have been disputed commercial matters Public thank Love Tilly Group for their contribution and wish them well in future endeavours Consistent with Public’s strategy of owning and operating strong hospitality brands Public purchased the La Salut brand in 2022 and will continue to operate at The Norfolk in Redfern including offering employment for existing staff.” Jordan got her start in the media industry documenting Sydney’s music and nightlife scene She soon realised she preferred food to festivals and embarked on learning as much as she could about the hospitality industry In 2019 she joined Gourmet Traveller as a writer where she’s tasked with finding the hottest new restaurant openings hotels worth checking in to and snacks worth seeking out With a robust appetite for learning about the intricacies of food and how we use it as an expression of human culture Jordan loves eating food as much as she does cooking it She also loves a good chat about how to make the perfect sandwich what’s the best chip or where to find the best seafood pasta on the planet Cordelia is a leading food and travel journalist with close to a decade of experience across digital and print media After cutting her teeth at lifestyle brands such as Broadsheet Cordelia has landed a gig at the food and lifestyle magazine of her dreams With a Bachelor of Arts in Communications (Creative Writing and Screen Studies) at the University of Technology Sydney and years of hospitality work under her belt she demonstrates her writing chops by covering her favourite restaurants she darts from writing to strategy to social media execution with ease She also has a brew made in her honour — Yulli’s Brews’ Dolly Aldrin sour beer (deduce her character as you will) have revealed the alleged causes of the decision to split Add articles to your saved list and come back to them anytime ShareAn ongoing dispute over more than $300,000 in wages supplier invoices and management fees led to the abrupt collapse of a business partnership between two Sydney hospitality heavyweights Fabbrica Pasta Bar in Balmain closed on November 3rd Jennifer SooLove Tilly Group managing director Matt Swieboda today revealed the “devastatingly difficult” decision came after Public failed to address mounting concern over unpaid invoices “The reason the Love Tilly Group terminated the partnership with Public Hospitality is because management fees and reimbursement for wages were not paid and the debt exceeded $300,000,” Swieboda said but never followed through and the debt continued to accumulate.” have sparked a complex legal battle in which both parties say they are the victim of financial loss Good Food does not suggest either party is at fault A spokesperson for Public Hospitality said they sought legal counsel after allegedly uncovering “alarming” anomalies and irregularities in invoices issued by Love Tilly Group “Public’s preliminary view is that it has very significantly overpaid Love Tilly Group and has instructed its lawyers to take steps to recover those monies,” the spokesperson said “Public is committed to further growth across the hospitality industry with like-minded partners upholding its values of transparency and integrity.” legal representatives allege Love Tilly Group overcharged Public Hospitality “to the tune of almost $200,000” in staff wages and was liable for $575,000 in lost profit alleging Public Hospitality fabricated the financial discrepancies to sway public opinion in their favour “We are absolutely the true victims here.” under the terms of the joint management agreement Public Hospitality took 100 per cent of the revenue and was required to reimburse Love Tilly Group for wages it paid to staff at affected venues however Public Hospitality has not reimbursed Love Tilly Group for these wages for some time,” Swieboda alleged Love Tilly Group further alleges Public Hospitality “frequently” failed to pay invoices from suppliers by their due date “[This] often [led] to suppliers refusing to deliver products until debt was cleared,” Swieboda said “[These were] suppliers … we’ve worked with for many years and have great relationships with The spokesperson for Public Hospitality said parties were in discussion to resolve the disputed invoices when Love Tilly Group publicly announced their intention to step away from the partnership the companies resolved the issue of management fees (though not before Love Tilly Group issued a notice of termination “On Friday … staff at Fabbrica Balmain and La Salut were informed of the venues’ immediate closure as a result of the termination by Love Tilly Group,” the Public spokesperson said “Public was disappointed by this development “Even though all Fabbrica Balmain and La Salut venue staff were employed by the Love Tilly Group Public is offering employment to those individuals affected.” is expected to reopen at The Norfolk Hotel in the coming weeks.Swieboda said affected staff were informed of the impending closures before the public announcement and “the majority” were offered alternative positions within Love Tilly Group Public Hospitality became a key player in the Sydney hospitality industry this year According to a report by the Australian Financial Review the group has acquired around 22 properties estimated to be worth $750 million Among them are new Paddington vinyl bar Busby’s (inside Oxford House) award-winning cocktail bar Maybe Sammy and The Strand Hotel and Melbourne’s Clifton Hotel in partnership with chef Guy Grossi None are involved in the company’s management including the issues in dispute with Love Tilly Group Love Tilly Group is comparatively smaller, with five venues including Potts Point wine bar Love, Tilly Divine and the new fine-dining restaurant Palazzo Salato in the CBD a collaboration between the Love Tilly Group and The People – a new hospitality group that’s rejuvenating pubs and adding hotel rooms to them It’s recently revamped boozers including the Strand in Darlinghurst and the 100-year-old Norfolk in Redfern The 40-seat wine bar will open in the Norfolk’s former sports bar this spring La Salut is inspired by the wine bars of the Barcelona suburb of the same name – an area executive chef and co-owner Scott McComas-Williams (also Ragazzi and Fabbrica) became well acquainted with when he worked in the Catalan city Chefs will plate up snacks elbow-to-elbow with bartenders pouring vermouth and natural wine from behind a central bar It’s a tribute to a dish McComas-Williams fell in love with at Morro Fi – a no-frills vermouth and tapas bar in Barcelona “This is a tip of the hat to one of those hospitality life-changing moments for me,” McComas-Williams tells Broadsheet “I’ll never forget the moment I walked into vermouth bar Morro Fi for the first time sipping vermouth with olives and a dash of soda or necking cañas of beer – or both at the same time – all while eating some of the tastiest bar snacks around This is an ode to the fact that a dish can be greater than the sum of its parts.” Other dishes are what McComas Williams describes as “simple Catalan food on a plate without any fuss” – food that doesn’t rely on “superfluous garnishes” or fancy plating Expect sea urchin with ajo blanco (a white soup of bread drizzled with a clarified gazpacho; the Catalan sausage butifarra made in-house and garnished with clams and beans; and jamon iberico which helped foster Sydney’s love of natural wine Swieboda will promote Spanish natural wines including a pét-nat from cult winemaker Nuria Renom; drops aged in underground amphorae; and bottles from the Canary Islands whose soils have a similarly volcanic quality to Sicily’s Mount Etna region “We feel [Spain’s] natural-wine movement is still massively underrated All the food is done in front of the customers; there’s no kitchen per se But what Scott has managed from the space is simply incredible but we expect that most will want to stick around for the whole experience “Andrew and I have been intrigued by Matt and Nathanial and the brands they have built for a long time,” Paul Schulte and seeing how that brand operated in a small space was really the catalyst for the beginnings of this partnership There’ll also be a lot of crossover between the venues so customers of the Norfolk and La Salut can access the best of both.” The group will also run a small bottle shop in the Norfolk called Bottles Punters can buy bottles of Australian or international wine to take away or drink in the pub And when six guest rooms open above the Norfolk down the track the La Salut team will offer in-room dining Grab a Bag of Funday’s Peach Hearts and Gummy Bears (With No Refined Sugar or Artificial Flavours) for Your Summer Road Trip Save Up to 30 Per Cent on Organic and Sustainable Household Staples With Part & Parcel Tripod Coffee Is Reducing the Environmental Impact of Pod Coffee Classic Plant-Based Sydney Dining Group Iku Has Launched a Meal-Delivery Service (And It’s Really Good) “Love, Tilly Devine lets us indulge our passion for natural wines and upcoming producers,” Matt Swieboda, one half of the Love Tilly Group, tells Broadsheet. “We have our French side over at Dear Sainte Eloise, and our Italian at Ragazzi Wine and Pasta so it just made sense for us to go to Spain next.” The Love Tilly Group, operated by Swieboda and Nate Hatwell, also owns Fabbrica the cook-at-home pasta packs that were like warm blankets throughout Sydney’s winter lockdown But we are out of lockdown and back in bars and the group has collaborated with hospitality and accommodation authorities Thepeople_ to bring us the buzzing neighbourhood bar we need right now Inspired by the culture of the eponymous Barcelona suburb which is teeming with tapas bars and seafood restaurants the two groups plan to bring some of that vibrancy to the corner of Redfern’s busy Cleveland and Walker streets And it’s a far cry from what was there before Forget the pokies and beer-soaked carpet of the 100-year-old pub’s past and turn right for Bottles.Sydney – the first of a group of bottle shops from the Love Tilly Group Or head left for what Broadsheet predicts will be Sydney’s most exciting tapas bar The space was designed by interior architect Sarah Watt (Fabbrica and Ragazzi) with inspiration drawn from the work of cubist artist Juan Gris The arches and curves take cues from the architecture of Josep Puig i Cadafalch and Antoni Gaudi and the central wooden bar recalls the hole-in-the-wall boozers of Barcelona so there are some Andalusian flavours on the menu,” he tells Broadsheet “I wouldn't be doing what I’m doing without his teaching But then I fell in love with the Catalan style.” The menu will constantly evolve but will remain an ode to the Catalan treatment of seafood in all its permutations – raw who has the tiniest “kitchen” imaginable behind that grand bar is keeping it simple by showcasing a pared-back menu that allows the best local fresh produce and imported Spanish preserves to speak for themselves with pan de cristal (Spanish ciabatta) on the side The bread is baked by Aniruddha Bhosekar at Fabbrica who also makes “Jatz-like” oven-baked crackers McComas-Williams tops with Cantabrian anchovies Pasture-raised quail from Tathra Place in Taralga is fried and served with a dehydrated morcilla (Spanish black sausage) crumb over the top There are two pinchos a la plancha (skewers cooked over a flat grill): pork neck with whipped cod roe and hanger steak and liver with potato and sherry guindillas and a shower of Fabbrica hot sauce is a tip of the hat to a dish that captured the chef’s heart at Barcelona vermouth bar Morro Fi “I just loved that simplicity,” says McComas-Williams “They are so confident to put a dish of mussels and chips out – just two things a melding of foods from the mountains and the sea (yes McComas-Williams combines butifarra – a Catalan sausage made in-house at Fabbrica – with ground pork and tosses it like a salad with clams out of the shell chef at Fabbrica) spent all of lockdown working on making the perfect sausage,” McComas-Williams says Vying for space behind the bar are 15 types of vermouth and a small bottle of pour-it-yourself soda The Love Tilly Group made their name as harbingers of Sydney’s natural wine habit Swieboda has curated an extensive list that promotes drops from the burgeoning natural wine movement around Barcelona “There is probably nowhere in the world as under-appreciated in its burgeoning natural wine scene as Spain,” Swieboda says the current generation is by far the most exciting generation of winemakers to come out of Spain The generation before saw themselves as being revolutionary by bringing in French techniques and French varieties and trying to make wines in the style of the best French wines they knew The new generation is doing the complete opposite And while the wine list at La Salut is Spanish-focused the bottle shop is more international in scope or a corkage fee to take it into the Norfolk next door “For a city that’s been so in love with Italian food for the last period I think people are going to taste flavours that are also quite new compared with what they’ve eaten over the last five years,” Swieboda says “Certainly for my palate there were flavours that felt so different to what I’ve been eating I think people are really going to love it.” Salud to that If you've been looking for an excuse to visit La Salut again A favourite in Sydney for Spanish wine and some of the city's best bar snacks La Salut is throwing a $50 wallet-friendly Menu Del Dia — otherwise known as a fixed-price lunch "It's the best way to dine in Spain," Executive Chef Scott McComas-Williams says "You can go to Michelin-starred restaurants and get a sick feed for a good price." the three-course lunch at La Salut includes vermouth on arrival the first Menu Del Dia runs to anchovy-stuffed olives and a Cabra Pimenton — milk cheese coated in paprika — finishes the three-course menu La Salut's Menu Del Dia is available for walk-ins only every Saturday and Sunday from 12pm wine and snacks can be purchased from the regular menu La Salut comes from the Love Tilly Group, who are also behind Sydney favourites including Ragazzi, Dear Sainte Eloise and the titular Love, Tilly Devine. Facultat de Medicina i Ciències de la Salut Departament de Patologia i Terapèutica Experimental We combine in vitro and in vivo approaches to gain understanding how extracellular signals act on neurotransmission and we work in the identification of novel pathways regulating synaptic functions The ability of SPARC to eliminate synapses was demonstrated first in SCMs and was confirmed in neuromuscular junctions in living Xenopus tropicalis tadpoles Left, effect of SPARC (red) on short term depression.  Reconstruction of representative presynaptic terminals from recorded neurons illustrates that SPARC decreases the overall number of synaptic vesicles, which likely increases paired pulse depression (see Albrecht et al. Mol. Cel. Neurosci., 2012) Right, correlative electrophysiology and electron microscopy experiments showed that synapses established in SCMs disassemble in the presence of SPARC in a time and concentration dependent manner. For details see López-Murcia et al., PNAS, 2015 Image of a tadpole indicating the location of the olfactory system Subpopulations of ORNs can be labeled in transgenic lines using genetically encoded fluorescent reporters glomeruli can be visualized at the level of left and right olfactory bulbs Tweets by Bcn_synapse but a new venture is already on the horizon ShareAward-winning Eveleigh bar Re has served its last drinks. But Sydney won’t lose the mercurial talents of Re’s UK mixologist-owner, Matt Whiley, who will be involved in a new venue headed into the former site of Redfern’s La Salut bar-restaurant Re owner and mixologist Matt Whiley.SuppliedWhiley a sustainability pioneer with a zero-waste mantra but says its final service this week was a fitting farewell to Eveleigh it was one of our busiest [nights] for months.” While customer trade boomed in Re’s early days Whiley said post-COVID conditions proved tougher Re co-owner Maurice Terzini says the Re pioneering no-waste concept is strong but the location had not been perfect Whiley said while he is grateful for his time in the Locomotive Workshop redevelopment at Eveleigh – where neighbours include chef Kylie Kwong’s signature eatery, Lucky Kwong – the closing of one door will lead to the opening of another Whiley has been approached by Maybe Sammy founders (and Public Hospitality directors) Vince Lombardo and Stefano Cantino about opening a new venture in the La Salut space which is located in The Norfolk Hotel on Cleveland Street The minimalist fit-out at Re bar in Eveleigh.Tom FergusonThe Norfolk cleverly recruited Ricos Tacos last year before approaching the innovative barman. Whiley was lured by his long relationship with Lombardo and Cantino. Lombardo explains they have long been fans of Whiley’s talent for mixing flavours. “He is great with drinks. We like building concepts, and he has a great concept. It’s a good marriage.” It is yet to be confirmed whether the name of the new venue, which will open in April, will be a recycled or an entirely new moniker. But Whiley will continue his recycled ethos in Redfern. Banana-skin syrup in an old-fashioned at Re.Brook MitchellWhere the food at Re was Asian-leaning, Whiley says The Norfolk will have a broader modern Australian small plate brief. “We’re also going to put a concept store in the [pub’s] bottle shop, artwork made from bushfire charcoal, and prints on recycled coffee cup paper,” Whiley says. Lombardo says Whiley will play a broader role across Public Hospitality. “We’re also setting up a cocktail lab for the group.” Marco de Jerez is a bustling wine region that fosters some of the world's most exciting winemakers the region has seen a new wave of boundary-pushing winemakers emerge in the past few years Sydney's vibrant new Spanish and Catalonian wine bar La Salut is honouring the wave of innovative wines with a night dedicated to Marco de Jerez The night will consist of 12 tasty Andalusian and Catalonian-inspired dishes from the La Salut kitchen paired with 12 of the best drops from the region The La Salut team has enlisted the help of Scott Wasley of local wine importer The Spanish Acquisition to run you through each of the wines you'll be trying throughout the night The organisation has been importing Spanish and Portuguese wines and spirits since 2001 so you best believe Wasley knows what he's talking about Kicking off the night will be Andalusian vermouth paired with paleta iberica and fresh-baked pan de cristal from Fabbrica Pasta Shop From there the array of wines will include orange palomino magnums of fino and an amber fortified nightcap just to name a few Accompanying these top-notch wines will be dishes like Sydney rock oysters mussel and guindillas toast and La Salute's fan favourite octopus The dinner kicks off at 6.30pm and will set you back $195 which includes all of the evening's drinks and all accompanying food. To reserve your place, book a spot at La Salut's website SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Redfern's The Norfolk House and Hotel has a new wine bar from the team behind Love Tilly Devine, Ragazzi and Dear Sainte Eloise. The 40-seater is all about natural Spanish wines and small plates. The Norfolk's bottleshop also features a line-up curated by La Salut 305 Cleveland St, Redfern, thenorfolk.com.au Wolter PeetersMenzies BarA tribute to the once grand Menzies hotel this bar is part of the ambitious Shell House project A smart cocktail list features drinks such as the black cat fever – cognac 37 Margaret St, Sydney, 02 8262 8888, shellhouse.com.au/ menzies-bar Menzies Bar at Shell House.SuppliedOdd CultureHappy Chef is dead In its place is a brand-new venue from the Odd Culture crew (The Duke of Enmore 256 & 266 King St, Newtown, 02 8317 3057, oddculture.group Newtown.SuppliedAdvertisementPaski Vineria ApopolareThis partnership between Giorgio De Maria (Giorgio De Maria Fun Wines) Mattia Dicati (Vino Mito Wine Imports) and chef Enrico Tomelleri (Ragazzi is inspired by Italy's bottegas and enotecas Find this multilevel juggernaut of vinous proportions on the old This Must Be The Place site 239 Oxford St, Darlinghurst, paski.com.au The beloved Kings Cross espresso bar lives again thanks to a smart renovation You'll find a range of aperitivi and snacks to match: pork and pistachio terrine Ortiz anchovies and an LP's frankfurt hot dog 6 Roslyn St, Potts Point, piccolobarkingscross.com.au Piccolo Bar in Kings Cross.SuppliedThe It Lists are brought to you by Citi This article features in the Good Food Guide 2022 magazine, published on November 30 with presenting partners Citi and Vittoria Coffee, and free with The Sydney Morning Herald. Also on sale from December 7 in newsagents and supermarkets. Good Food Guide 2022: The It List - road tripping in NSWNew South Wales and Canberra restaurants worthy of a little (or large) detour. Good Food Guide 2022: The Sydney innovatorsMeet the people shaping a new NSW. Good Food Guide 2022: The It List - the Sydney tastemakersFive visionary chefs dominating kitchens. ShareLicense this articleMore: May 3 2024: Re will open in its new Cleveland Street corner spot on Tuesday May 14 Matt Whiley's developed a "classic-ish" drinks roster plus a tight set of cocktails dedicated to saving waste from venues across Public Hospitality's stable Whiley's also set up a cocktail lab in a neighbouring space that was once a barber shop Matt Whiley and his team have opened a lab where everything for cocktails at Re is distilled Matt Whiley has spent over a decade championing zero waste in the drinks space His award-winning London bar Scout (now closed) brought him to Sydney in 2018 for a one-night-only pop-up at Icebergs “It just snowballed from there,” Whiley tells Broadsheet utilising ingredients currently treated as waste in each one “It’s not the mantra of what Re has done in the past Tomato water and focaccia will be saved from Busby’s along with post-Margarita citrus husks from El Primo Sanchez The magic is in the changing perspectives: “The tomato water that comes out of the tomato bread at Busby’s is actually one of the most tasty things ever – it’s not actually waste.” Public split from the Love, Tilly Group in November 2023 seeing Catalan-inspired wine bar La Salut immediately close “Making sure Re is as good as it can possibly be will always be at the forefront of my daily life But I’m a busy guy – I’ll be getting my hands dirty in some other venues as well.” @_wearere This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.