Diners Flip Over Discount Cards

Newcastle Herald

Wednesday August 27, 2008

JENNY TARRAN

EVEN before the new Eatlocal Black and Blue dining cards went on sale, and the website had a temporary cover page, desperate diners were trying to hack into the site to be the first to buy the new dining discount cards.

Although some clever computer geeks did manage to sneak behind the screen to buy a card, the website almost crashed under the pressure of people buying online when the page went live, Eatlocal owner Luke Stronach said.

Eatlocal's Black and Blue were launched a fortnight ago and the demand for the cards had been phenomenal, Mr Stronach said.

Cards give diners 15 per cent discount on their bill at a range of restaurants, cafes and other businesses.

The Blue card gives diners a discount of up to $30 in one transaction, and the Black discount is up to $300.

Unlike other dining discount schemes, you can return to the same restaurant and still get the discount.

"We are different from other discount books because you can dine out at the same venue as many times as you like and you can purchase the card all year round, plus it is classy and easy to carry in your wallet," Mr Stronach said.

Restaurants and cafes are only committed for a three-month period, and the list of those participating is online at Eatlocal.com.au.

It was this flexibility and the fact that the discount was from Monday to Friday that made the card popular for the hospitality industry as well, Mr Stronach said.

"I tried to develop a product that would benefit both the restaurants and the public by rewarding people for dining any time Monday to Friday," Mr Stronach said.

"Restaurants love the idea and more and more are getting involved each week."

Blue is $29 a card and has a maximum discount each use of $30. Black, designed for the serious diner or those who have to entertain clients at restaurants or use catering a lot, are $149 for a year and there is a maximum $300 discount in one transaction. The Black extends to catering for small and large functions.

The discount is 15 per cent off everything a sit-down meal, a takeaway or even just a coffee. Usage is unlimited at any venue providing the business is listed on the website as a participating venue.

Already there is a huge range of different restaurants and cafes, from APK, Cracked Pepper, Ducks Crossing, Feast Catering and Deli, Mary Ellen Hotel, Paymaster's Cafe, Sugar Suite, Wyndham Estate and The Junction Hotel signed up for the Black and Blue dining card.

With each card sold $10 is given to a charity, school or sporting club and the card purchaser decides where the money is donated.

For further information visit eatlocal.com.au.

Dads' degustation

ROD Scales, the chef from Paymaster's Cafe on the Newcastle Foreshore, has put together a degustation just for dads.

The special beer degustation, to be held on September 11, is all about comfort and what he thinks dads like to eat.

For starters there will be cheese and bacon sausage rolls, served with beer, followed by garlic chilli prawns, marmalade and soy braised pork belly with crackling and braised beef cheeks. Dessert is apple pie served with cream, ice-cream and custard.

"It's low on the vegetable matter and no dress sense is required," Mr Scales said.

"I really wanted to do something different for the day, something fun and something they would like."

In addition to a dad-friendly menu with matching beers, there will be plenty of prizes up for grabs.

The dinner is $90 a person and bookings can be made on 4925 2600.

Halloween cocktails

BROWNSUGAR at Warners Bay is getting ready to go all spooky with a special Halloween cocktail party planned for October 24.

The event is $40 a person, which includes finger food, and bookings can be made on 4947 1144.

Dressing in your scariest outfit is a must, so drag out the fake blood and the zombie bandages.

Snags to brag about

LAST week the area's biggest barbecue, the annual Australian Meat Industry Council's Sausage King competition, was held at Hamilton TAFE.

This year there were more than 150 entries from the Central Coast, Hunter and Newcastle districts, with another few dozen from the Northern Sydney Suburbs. The snags were entered in five categories, traditional Australian, pork, poultry, gourmet and continental.

The judges: Phil Ashley-Brown from ABC1233, Peter Bryant from Restaurant II, retired butcher Peter Harper, Linda Evans from Tyrrells, and this columnist, were all impressed with the entries.

While last year's competition featured some strange ingredients, such as Coke and Vegemite, this year's gourmet and continental entries were better in flavour with some lovely snags cooked up for judging.

As usual the same names came out big winners. They include Kevin and Mark Farnham, from Farnham's Butchery, Rob Hunt from Avoca Beach Butchery, Stockade Meats on the Central Coast, Dunn's Butchery at New Lambton, Bob Stanton from Terrace Meats and Sellers Quality Meats.

Newcomer to the competition, Bede Jarrett, from Jarrett's at Waratah, picked up the best gourmet sausage award for Newcastle, while Tilligerry Quality Meats won the best poultry.

The winners of each area and category will compete in the state final in Sydney on October 11.

jtarran@theherald.com.au

© 2008 Newcastle Herald

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