Grilld impossible

Monday Munchies: February 7 – Nothing is Impossible

We’re going big on the impossible this week. Meat eater or not, these plant-based foods are something to marvel at, and not one, but two restaurants in Sydney are leading the Impossible Foods charge and things are heating up in the streets. While we watch the battle from the sidelines, all our tastebuds know is that we’ll be equally satisfied no matter which side of the fence you sit. This edition of Monday Munchies will showcase both and we’ll let your tastebuds be the judge. Did we mention there’s a bloke in Sydney saving half a million bees? Let’s get into it.

Butter noodle soup

Image: Butter

The Noodle Soup to End All Noodle Soups

When: Available in store for the month of February – Thursday 3 February to Monday 28 February.

The Lunar New Year celebrations are upon us, and Butter is celebrating the Year of the Tiger in a big way.

Executive Chef and Head Rooster, Julian Cincotta, has created the Chinese Hot and Numbing Impossible Beef Noodle Soup. This first time ever creation features Impossible Beef and a fully vegetarian broth a vegetarian dish for meat-eaters – but don’t take our word for it, you have to try this one yourself.

The team at Tiger Beer are running a Tiger Beer combo special with the Noodle Soup – what better way to wash down a spicy soup than with an ice-cold beer. We can’t think of a better was to ring in the year of the Tiger than with a Tiger Beer.

Finally, the brand has collaborated with Smile & Wave and Tiger Beer to release a special retail capsule.

There are 3 items in the capsule, including:

  • Smile & Wave x Butter – Year of the Tiger Socks ($15)
  • Smile & Wave x Butter – Year of the Tiger Embroidered Tiger Tee ($60)
  • The very special – Smile & Wave x Butter x Tiger Beer ($65) with full Liquid Swords GZA vibes.

Check it out Smile + Wave Capsule

Grilld impossibly restaurant

Image: Grill’d

Grill’d Converts Two Restaurants Entirely Plant-Based

Grill’d wants to prove it’s not impossible to turn a burger joint 100% plant-based. In an Australian first, the brand has done the impossible and transformed two restaurants into 100% plant-based “Impossibly Grill’d” venues.

“We’re thrilled to open the doors of Impossibly Grill’d, an entirely new healthy, sustainable plant-based restaurant concept where guests can enjoy the tastiest meat-free burgers in Australia,” said Simon Crowe, Grill’d Founder.

From February 7, customers will be able to explore an entirely plant-based menu at two exclusive locations in Crown Street NSW and Collingwood VIC. Fitted with leafy green interiors and head-turning pops of colour, Impossibly Grill’d is a top-to-toe revamp of the traditional Grill’d restaurant, complete with an entirely plant-based menu that features 23 plant-based burgers, including the new Grill’d Impossible burgers and a range of salads and sides.

To mark the opening of the new green concept restaurants, from February 7 Grill’d is also bringing back its famous Meat-Free Mondays, first launched in 2019, to encourage Australians to switch things up and go meat-free for one day a week. As part of the Grill’d Relish membership program, members will have exclusive access to a free plant-based burger for every plant-based burger purchased on Mondays for a limited time.

Check it out

Beesbucha

We Bet You’ve Never Heard of Beesbucha, But You Should

When these rocked up to the Man of Many office we were unsure what on earth they were, but one sip and we were hooked.

Passionate about the conservation of native bees, Giacomo, is building awareness by personally adding an estimated 20K bees to the Paddington area, and in Myall River, probably half a million, maybe more.

So what does he do? Well, he creates a non-alcoholic mead (or ‘honey water’) from these hives, that he uses as a key ingredient in ‘Beesbucha’, a refreshing, fizzy drink, with no preservatives, and the gut-friendly properties of a fermented product. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey, so it’s all-natural sugars, too.

The original Beesbucha is also made with Bananas, and this week Giacomo is excited to introduce Raspberry Beesbucha – made with raspberries from Queensland and infused with peppermint gum leaves (Eucalyptus Radiata). If you’re in Sydney you can grab it locally near you from Fruitologist Balmain and Bondi, Mapo Gelato in Bondi, Ikaria Bondi or further afield, at Byron Bay Roadhouse. Otherwise, pick some up online and thank us later.

Check it out

Korean shaved ice cream

Sulbing Brings Cult-followed Korean Shaved Ice Cream to Melbourne

When: 5 pm Thursday 10 February – Sunday 13 February
Where: Calia Chadstone – Ground Floor, Luxury Precinct Entrance G041, Chadstone Shopping Centre.
What: Free Bingsu (Korean-style shaved ice cream dessert) and strawberry Swiss roll
Terms: 1x Bingsu and 1x strawberry Swiss roll per person until sold out

In collaboration with Chadstone locals, Calia, Sulbing is popping up for three months to offer a range of their delicious, delicately shaved ice cream desserts complete with a myriad of toppings and flavours to savour and enjoy well beyond summertime. From Thursday 10th February – Sunday 13th February, Sulbing will be giving away 1x free serve of their delicious Bingsu and 1x strawberry Swiss roll (until sold out) to Chadstone shoppers and fashionistas.

Check out the following sweet, cool, and refreshing Bingsu flavours:
  • Injeolmi (sticky and sweet rice) Sulbing
  • Red Bean Injeolmi Sulbing
  • Premium Strawberry Sulbing
  • Yuzu Matcha Sulbing
  • Chocolate Brownie Sulbing
  • Mango Cheese Sulbing

Valued From $18.90 – $22.90, the Bingsu giveaway is truly a steal for Korean dessert fans!

Check it out

You’ll also like:
Monday Munchies: January 31 – Serving Up Nostalgia
Monday Munchies: December 6 – Chook Yourself, Don’t Wreck Yourself
Monday Munchies: November 29 – Brunch, Burgers and Boba

JOURNALIST

Ben McKimm

Ben lives in Sydney, Australia. He has a Bachelor's Degree (Media, Technology and the Law) from Macquarie University (2020). Outside of his studies, he has spent the last decade heavily involved in the automotive, technology and fashion world. Turning his passion and expertise into a Journalist position at Man of Many where he continues to write about everything that interests the modern man. Conducting car reviews on both the road and track, hands-on reviews of cutting-edge technology and employing a vast knowledge in the space of fashion and sneakers to his work. One day he hopes to own his own brand.