If visions of Charlton Heston screaming “It’s people!” pops into your mind any time you see the word “Soylent,” you need not worry about Soylent Squared Snack Bars. While these snack bars aren’t made of people, they are good for people.
Soylent Squared are the first 100 calorie snack bars that give you what you need when you need it. The bars are packed with 5 grams of protein—from plants—as well as 36 essential nutrients, including 26 vitamins and minerals, nine amino acids, and two essential fatty acids (both omega-3 and omega-6). The bars also provide probiotics to help promote digestive health. Probiotics also help to boost your immune system, 70 per cent of which is located in your gut, making keeping your digestive system healthy extremely important.
Unlike other “nutrition” bars, Soylent Squared doesn’t rely on high doses or sugar, nor does it use less sustainable animal protein. Just one or two of these packs makes the perfect snack, or you can round out a whole meal with three or four. You can pick from three different flavours: Chocolate Brownie, Salted Caramel, or Citrus Berry. The bars come in packs of 30 squares.
Soylent markets its products direct to consumer, so you’ll have to go to their site to pick up the bars, though they do have plans to expand into Amazon soon.
6 HEAD Historic Steakhouse Opening on Sydney Harbour
There’s a brand-spanking new waterfront steakhouse about to open its doors on Sydney Harbour. With a focus on premium steak cuts, curated wines and bespoke, modern architecture, 6 HEAD is set to appease fine dining connoisseurs following the grand opening on May 21.
Nestled in a preserved 1839 heritage sandstone building at Campbell’s Cove, near The Rocks, 6 HEAD offers pristine views of the Harbour Bridge, the Opera House and the curves of the famous harbour.
Seasonal, uncomplicated dishes allow the steak to speak for itself, with a core focus on six signature cuts: rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin. 6 Head is working hand-in-hand with three of Australia’s most reputable meat purveyors to ensure the utmost quality in every steak.
Complementing the steak is a selection of seasonal vegetable dishes such as the ‘vegetable pie’, a lobster tail celebrating the restaurant’s proximity to the harbour and for a sense of nostalgia, a new take on the classic doughnut.
Over 250 wines have been hand-picked for their quality and expression of place, power and elegance to deliver unique regional recognition. The wine is collated from the best regions within Australia, New Zealand, France, Italy, South Africa and the United States. An additional six varietals from Spain and Argentina are reserved for paring with the premium cuts of meat and fresh seafood.
The kitchen is operated by Executive Chef Sean Hall who brings an extensive culinary background to 6 HEAD. Hall grew up on a cattle farm in Johannesburg, before mastering classically trained French techniques and working with the Jamie Oliver Group in the UK.
“We have searched hard to find the best beef from around Australia,” says Hall. “Months have been spent ageing the beef to find the sweet spot, as I want to ensure we only deliver the best dishes to our guests.”
“I am passionate about combining ingredients to create dishes that will install memory for years to come, combined with some theatre to create that everlasting memory.”
6 HEAD’s interior design pays homage to the history of the local area, with carefully selected and handmade stacked tiles, shards, stone and rustic timber elements accenting the building’s rich heritage.
The concept behind 6 HEAD stretches back to Australia’s colonial roots when steak was one of the rarest of pleasures. The First Fleet brought just six head of black Cape cattle aboard the HMS Sirius. Not long after landing on Australia’s shores, the cows vanished without a trace.
Eight years later, over 100 head of cattle were spotted 80 miles inland from Sydney, thought to be direct descendants of the original six black Cape cattle. This was proof that Australia had what it took to be one of the world’s great cattle countries – and it serves as inspiration for the 6 HEAD ethos of serving the finest steaks in Sydney with beef sourced from the most respected local suppliers.
How a Janitor Invented Flamin’ Hot Cheetos
In addition to being one of the world’s foremost cheesy treats, Flamin’ Hot Cheetos endure as something of a cultural cornerstone. Crunchy, hot, and spicy, the signature snack has been rapped about in viral videos and worn by Katy Perry as a Halloween costume, among other things. What’s even more impressive is the unlikely story behind Flamin’ Hot Cheetos, which begins with a man named Richard Montañez.
One of 11 children, Montañez grew up picking grapes and couldn’t speak English by the time he dropped out of high school. Upon taking a job as a janitor at Frito-Lay, he ended up giving literal meaning to the concept of rags to riches. Here’s his story.
Who is Richard Montañez?
The son of a Mexican immigrant, Richard Montañez grew up in the small farming town of Guasti, California, about 40 miles outside of Los Angeles. One among a legion of migrant workers, he picked grapes at the vineyards while attending largely white schools. In grade school, he demonstrated an early entrepreneurial spirit, selling Mom’s homemade burritos to his white classmates for 25 cents a pop.
Despite his popular hustle, Montañez felt like a total outsider for obvious reasons. Speaking not a lick of English, he dropped out of high school and then took a series of odd jobs. Eventually, he landed a gig as a janitor at Frito-Lay.
From the get-go, Montañez retained a heightened sense of pride in his work, distinguishing himself as a result. In his own words, he decided to be “best janitor Frito-Lay ever had” and duly set about making it happen. All the while, he absorbed the company’s broader operations, learning how the machines worked, shadowing salesmen, and exploring the warehouse after hours.
One day, Montañez experienced what might be described as the first half of an epiphany. While tagging along with a salesman through a Latino neighbourhood, he realised that Frito-Lay’s products were “all salt or BBQ flavours—nothing spicy or hot.” Not only did that mean the brand was overlooking popular flavours, but that it was also failing to effectively target the Latin demographic, which largely favoured spicy products.
The second half of Montañez’s epiphany arrived when he was eating some elote, i.e. Mexican corn on the cob slathered in chilli powder, cheese, and other goodness. In his mind, he imagined a crunchy Cheeto covered in chilli powder. The earliest seeds for hot and spicy Cheetos had thus been born.
Wasting little time, Montañez snagged some Cheetos without the cheese coating from a broken factory machine. At home, he covered the Cheetos in his homemade chilli powder, then distributed them among friends and family. Needless to say, early product testing was through the roof.
The janitor’s next move was his boldest to date. Taking inspiration from a Frito-Lay corporate video—in which CEO Roger Enrico claimed he wanted every single employee to “act like an owner”—Montañez hopped on the phone and called Enrico himself. Miraculously, he was put through to the CEO, who said he’d be arriving at the plant in two weeks time. Could Montañez put together a presentation by then?
After checking out virtually every business book in the library, Montañez and his wife manually designed and produced 100 sample bags of what would ultimately become Flamin’ Hot Cheetos. That was followed by a naive but earnest presentation, during which the company janitor fielded questions from various executives. When asked how much market share he expected this new snack to grab, he spread his arms wide and proclaimed, “This much market share!”
Embraced on all fronts by the CEO, Flamin’ Hot Cheetos hit the shelves in 1991, only to become Frito-Lay’s best-selling snack. Today, Montañez is Vice President of Multicultural sales for PepsiCo America (Frito-Lay’s parent company), and a well-known speaker on cultural diversity in the workplace. Last year, it was reported that a movie based on his memoir was in the works. There haven’t been too many updates on that front, but his story remains the stuff of legend, nonetheless.
How are Flamin’ Hot Cheetos Made?
Montañez’s meteoric rise might bring a tear of joy to your eye, but the story of how Flamin’ Hot Cheetos are made is arguably less inspiring. This is, after all, a mass-produced snack, so any traces of its creator’s homemade chilli powder have likely been supplanted. Of course, one shouldn’t take that to mean Flamin’ Hot Cheetos are anything short of delicious, hence their perennial popularity.
At the heart of every hot and spicy Cheeto are enriched cornmeal, cheddar cheese, Flamin’ Hot Seasoning, and natural flavour. The enriched cornmeal delivers an ideal combination of puffy and crunchy texture, while the cheese reminds you that this is indeed a Cheeto. Despite its hot and spicy name, Flamin’ Hot Seasoning is really just maltodextrin, i.e. tasteless white powder used to evenly distribute flavours and colours.
As for the “natural flavour,” it’s an industry term used to conceal secret ingredients, which in this case is likely concentrated chilli powder or something similar.
Otherwise, Flamin’ Hot Cheetos are packed full of ubiquitous snack ingredients like monosodium glutamate, sodium diacetate, vegetable oil, garlic powder, whey protein concentrate, salt, and sugar. For the finishing touch, Red 40 Lake and Yellow 6 Lake dyes mix with the powdered ingredients and the vegetable oil to give each hot Cheeto its distinctive colour and coating. Mmm, mmm, good!
12 Best Korean BBQ Restaurants in Melbourne
Enjoy the satisfaction of seeing your food sizzle in front of your eyes, with the ease of skilled chefs season and flip it for you at the best Korean BBQ in Melbourne. There is no shortage of good Korean BBQ in Melbourne, thanks to a recent rise in this irresistible Asian cuisine. Each of these KBBQ Melbourne offer top quality meats and produce and even better ambience. They make for a novel night out for groups from 2 to 20 and guarantee delicious food to tingle every tastebud.
We’ve narrowed down the 12 best Korean charcoal BBQ in Melbourne so you can guarantee a great introduction to the cookery, or broaden your existing love affair.
Mrs Kim’s Grill
30 years ago, Mrs Kim wanted to share her Korean heritage and cuisine with her friends and community. Now, her marinated meats and authentic recipes have moved from her backyard barbecue to three of the best Korean BBQ restaurants in Melbourne. All Mrs Kim’s Grills are spaces to share all things good: food, drinks and company. Whether you choose the set menu for two, cluck cluck set or the butcher cut set, these walk-in restaurants will make sure you share the goodness (with your eyes, nose, mouth and friends).
136 Koornang Road, Carnegie VIC 3163
258 Swan Street, Richmond VIC 3121
179-181 Clarendon Street, South Melbourne VIC 3205
Hwaro Korean BBQ
The seasonings (filled with 23+ ingredients) at Hwaro Korean BBQ have been matured over several days before landing on your plate for you to savour. But the recipes and traditions stem from much further back than that – around the time of the Korean imperial courts. Founder Eunsook Kim wants to spread the joy of Korean food to everyone in her community, and what better way than with one of the best Korean BBQ in Melbourne.
It’s not just the meat and ingredients at Hwaro that guarantee the utmost quality. It’s the Tasmanian-borne coals, Kirin Megumi beer, stringent hygiene methods and supervision of every slicing of Karubi (boneless short ribs) by Kim herself.
Ground Floor 562 Little Bourke Street, Melbourne VIC 3000
Guhng The Palace
Thought tapas was restricted to Spanish cuisine? Let Guhng The Palace teach you otherwise. With so many delicious options, you’ll be thrilled at the idea of tasting more options on this decadent menu. Whether you’re with vegans, meat-eaters or fruitarians, everyone will find something to love at this KBBQ Melbourne. Seared beef tataki with avocado puree, deep fried tofu with home made sweet soy sauce and pickled baby octopus on cream cheese and pear are just some of the options – on the starters menu. Hint: the bigger the group, the more of these scrumptious dishes you’ll be able to sample.
19 Mckillop Street, Melbourne VIC 3000
Woodo Korean Barbecue
If there’s an opening in your diary for a new regular go-to, we’d say Woodo Korean Barbecue is an ideal candidate. It plays host to affordable, authentic and good Korean BBQ in Melbourne featuring all your favourite snacks, and all the other ones you didn’t know you loved. Top this with a thriving atmosphere and friendly staff and you won’t be able to stop yourself from returning.
179 King Street, Melbourne VIC 3000
Yeonga Korean BBQ Restaurant
The exquisite flavours and generous portions at Yeonga Korean BBQ Restaurant make for not just a dinner, but a feast. Their bibimbap is of particular note, as is the tender meat and mouthwatering spices. Be sure to try the different wine options while indulging at this good Korean BBQ in Melbourne.
1 Cobden Street, North Melbourne VIC 3051
G2 Korean BBQ
Whether you drop in for a fresh bento box for lunch or stay for a full Korean grill at dinnertime, G2 Korean BBQ will provide a memorable visit. The chic, urban space serves smoky traditional grills in the heart of Melbourne CBD. From oyster blade beef to pork scotch, their large offering of meat cuts are all of the highest quality. Top it off with some kimchi pancakes, deep fried dumplings and Jap-Chae (pan-fried potato noodle) and ladies and gentlemen, you have yourselves a KBBQ Melbourne banquet!
301 Elizabeth Street, Melbourne VIC 3000
If you can’t choose between all the delicious menu options at Bornga, (we don’t blame you) you can always try a sample set and get a taste of it all. One of the best Korean BBQ restaurant in Melbourne, Bornga is an authentic and convenient KBBQ with a whole suite of novel sides that won’t disappoint.
Level 1, 258 Lonsdale Street, Melbourne VIC 3000
The love child of waitress and chef from the the Crown Casino’s Atlantic Restaurant, Noda Grill was borne out of a desire for a creative yet authentic KBBQ Melbourne. Jinhee Oh and Yeji Kim believe Korean food belongs as a popular Asian cuisine and that it needs more innovation and fine service. Noda in Korean means unique and precious, a fitting description for the food and decor at this Korean restaurant.
144 Bridge Road, Richmond VIC 3121
Zen Charcoal BBQ
Zen Charcoal BBQ has the intoxicating spices of a Korean street market but the sophistication of a South Yarra restaurant. The dishes are as aesthetically pleasing as they are delicious, and the quality of the food is uncompromising. Its charcoal BBQ elicits the most pleasant smells and flavours, meaning there’s no such thing as cooking your meat incorrectly. Check out the BBQ set at the best Korean charcoal BBQ in Melbourne to sample the whole range of top quality meats and sides.
306 Toorak Road, South Yarra 3141
Towoo Charcoal BBQ
Lotus root chips and deep fried crab claw will just whet the palate for your sumptuous evening at Towoo BBQ. Bring it to a head with the most enchanting flavours on their red chilli pork bulgogi. And cap it off with some refreshing soju. Book yourself in for a feast at the best Korean BBQ restaurant in Melbourne before word gets out.
603 Whitehorse Road, Surrey Hill VIC 3127
Come for the well-renowned Jap-chae and stay for the mouth-watering lamb chops at BBQ-K Doncaster. As the best Korean BBQ restaurant in Melbourne, this hotspot is booked out days or weeks in advance, so be sure to book ahead. The friendly atmosphere and unparalleled feast will not disappoint.
916 Doncaster Road, Doncaster East VIC 3109
Nestled amongst the trending, overpriced restaurants of Melbourne’s laneways lies an unassuming but equally ambient and good Korean BBQ in Melbourne. ChangGo has incredible food, great service and a buzzing atmosphere. They specialise in a wide variety of pork belly flavours but don’t leave without trying the seafood pancake and a sip of soju.
70 Little Latrobe Street, Melbourne VIC 3000
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