Saké Cocktail Masterclass Celebrates Warm Summer Nights

Saké Cocktail Masterclass Celebrates Warm Summer Nights

thumbnail_img_3205COCOM hosted a group of Brisbane media at Saké Restaurant and Bar on Eagle Street Pier to celebrate summer with a cocktail masterclass. An exclusive group of Brisbane media and foodies were treated to Saké’s finest canapes matched with Sake’s signature cocktails perfect for the warm summer nights. Saké’s Head Barman Steve Fanning, showed off some of his impressive flare bartending skills and taught guests the how-to of three different cocktails as the sun set behind Saké’s luminous blossom tree. Under Steve’s guidance everyone mixed, shook and stirred their own Saint Tropez, Yuzu Sour and Lolita Fashion throughout the night. Made from yuzu sake, Tanqueray gin, lemon and vanilla, the Saint Tropez was a zesty affair, a delicate balance of flavours finished off nicely with a hint of sweet basil. Paired with a platter of skillfully prepared fresh sashimi, it was the perfect cocktail to kick-off the night. Next, everyone headed to bustling Tokyo with Steve demonstrating how to shake up a Yuzu Sour. Saké’s own recipe of Japanese Choyo Kokuto Umeshu, egg white and Yuzu Sour is a fresh take on a classic and matched perfectly with the chicken and pork belly skewers being cooked to smokey perfection on the Japanese Binchotan (robata) charcoal grill. The evening ended on a high note with the Lolita Fashion, a little bit of after-dinner whisky decadence mixed with umeshu and orange bitters and served with a chilled Nashi tart – a stunning way to finish. Saké’s cocktail masterclass was a perfect evening, delicately balanced cocktails and delicious canapes worked together to create a contemporary taste of modern Japan

Oktoberfest Launch at Bavarian Bier Cafe, Eagle Street Pier

Oktoberfest Launch at Bavarian Bier Cafe, Eagle Street Pier

To celebrate the launch of Oktoberfest, COCOM partnered with Bavarian Bier Café Eagle Street Pier, to host a media preview event and bring in Oktoberfest in true German style. With waitresses in dirndls and the launching of an Oktoberfest specific menu, the evening was a night of cultural celebration.

In attendance were Brisbane’s most influential foodies, bloggers and media personalities, who indulged in the authentic Bavarian cuisine of German pretzels, pork knuckle, pork belly, and steins of pure German biers as a preview to the official public launch keg tapping event on Friday 18 September 2015.

For the festival, Bavarian Bier Café is offering five Oktoberfest biers, which have been brewed within the city limits of Munich since the 1300s. These are five of the six Biers officially served at Oktoberfest in Munich, uniquely brewed for the festival each year.

The night was topped off with a spectacular keg tapping, displaying the finest of German traditions.

The Oktoberfest celebrations will be on at all Bavarian Bier Café restaurants for the whole month of October.

For more details about Oktoberfest, visit

Brisbane, it’s time to get Oktoberfested!


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Good Food Guide Awards 2016

Good Food Guide Awards 2016

COCOM was excited to work with Brisbane Times, Fairfax Media and Liquid Ideas for the Brisbane Times Good Food Guide Awards held on Monday 29 June.


Editor of Brisbane Times Good Food Guide 2016 Natascha Mirosch explains the Good Food Guide:


“Brisbane really has embraced the Good Food Guide and now, in its fourth year, it’s firmly entrenched as the go-to guide for unbiased, reliable reviews.”


A total of 61 chef’s hats were awarded to Queensland’s leading dining establishments. A total of 14 prestigious awards were presented on the night, recognising the talent, contribution, depth and diversity of certain individuals and restaurants.


The event was held at Lightspace, Fortitude Valley where guests enjoyed the elegant surroundings whilst indulging in the amazing catered options expected when serving the most renowned chefs in the state. Such options included an oyster stand where guests could experience the delight of freshly shucked oysters with their choice of garnish, an entire table laden with the finest cheeses and cured meats sourced from around the country and an array of creatively delicious horderves.


COCOM were thrilled to be involved with the event that highlighted the wealth of highly talented, inspired restaurateurs in Queensland and the guide that shines a light on the State’s best and brightest.


Riverbar and Kitchen Sneak-Peek Media Preview

Riverbar and Kitchen Sneak-Peek Media Preview

COCOM held a special sneak-peek media preview at Riverbar & Kitchen on Thursday 15 January to showcase their fast approaching Australia Day celebrations. Guests enjoyed taking in the unbeatable waterfront views as well as tasting the ‘Great Aussie BBQ’ themed menu. Riverbar and Kitchen is definitely a perfect spot to celebrate the Australia Day holiday.

Jamie’s Italian event launch

Jamie’s Italian event launch

The highly anticipated Jamie Oliver restaurant, Jamie’s Italian, opened its doors today, Tuesday 18 November, in the historical Rowes Arcade on Edward Street Brisbane. COCOM was engaged to launch the opening holding a press call with news crews from Channel 7, Channel 9 and Channel 10 as well as other media interviews, photo shoots, print and online media events throughout opening week.

Next Hotel event launch

Next Hotel event launch

On Tuesday 14th October 2014, NEXT Hotels launched their first Australian Hotel in Brisbane’s Queen Street Mall and the first NEXT Hotel in the world. COCOM was engaged to launch NEXT Hotel Brisbane with launch day encompassing a media conference and hotel tour hosted by COCOM PR and the NEXT Hotel Management Team followed by TV filming and one-on-one interviews with Silverneedle Hospitality spokespeople. The day concluded with an official launch event in the shape of a cocktail party for 300 guests in Lennon’s Restaurant & Bar hosted by Channel 7’s Sofie Formica and Damien Anthony Rossi, followed on with an after-party on the Lennons Pool Terrace & Bar.

NEXT Hotel Brisbane is officially launched!

Feast Magazine Dinner at Saké Restaurant & Bar

On Tuesday September 17 COCOM and Saké Restaurant and Bar Brisbane hosted an exquisite dinner with SBS Feast Magazine. Showcasing the special spring inspired Cherry Blossom Festival menu, created by Saké Restaurant Sydney head chef Shimpei. Pick up the latest Feast Magazine, to have a closer look at the details of the Cherry Blossom menu, and celebrate the beauty of Hanami at Saké until the 30th of September.

Saké Restaurant & Bar Cherry Blossom Festival Media Event

This September Saké Restaurant & Bar is bringing the beauty of Hanami, the Japanese Cherry Blossom Festival to Brisbane. On Thursday August 29 COCOM was there to facilitate a sneak peek of the upcoming celebrations by inviting a select group of Brisbane online media identities to sample the exquisite  Saké Cherry Blossom menu, which reflects the beauty and delicacy of spring time.

Upon arrival guests were greeted at the Saké deck bar, currently garlanded with imported live cherry blossom branches, to enjoy a Sakura Royale, a non-alcoholic mocktail featuring the edible cherry blossom itself blooming in the glass. After enjoying a drink underneath Saké’s iconic illuminated Sakura tree, guests were greeted by head chef Shinichi Meada himself to introduce the special seasonal ‘Shinichi’s Cherry Blossom’ menu.

The first amuses bouche to arrive, Sunomo was a delicate snow king crab, served with sweet tomato cosume and benito jelly, paired with the fragrant Cherry Elixer cocktail to drink. Next guests sampled the tastes and textures of the Cherry Blossom Bento Box, a selection of flavours made to share with fresh sashimi, light as air tempura, seasoned tofu and Shinichi’s own take on ‘steak and chips’, finely sliced rare Wagyu beef and potato rosti.

No meal at Saké is complete without the namesake itself, and this year Saké Restaurant and Bar has collaborated with Nakashima Brewing Company, a boutique brewery in the mountains of Gifu Japan, to brew a special Saké fit for sipping under the cherry blossom trees. This special ‘Junmai’ type Saké with a faint milky tinge, paired perfectly with next served Aji Fry of yellow tail mackerel and eggplant with smoky prawn mayonnaise, and Wagyu dumplings with spicy ponzu, bringing out the complexity of the Umami flavours. The cherry blossom itself is  featured as a versatile star of the menu, with the next dish of Yose Tofu, a smooth and silky un-pressed tofu garnished with a punch of salted cherry blossom to cleanse the palette.

This was followed by a succulent and tender dish of slow braised lamb neck, which Brisbane Head Chef Shinichi said although not very popular in Japan, he loves cooking with Australian lamb.

To sweetly end the evening, the guests were treated to a selection of finely crafted desserts in hues of pink blooms, including a Mont Blanc, a fluffy strawberry roll cake with macha and strawberry dust, a Cherry Blossom inspired strawberry and sour cream ice cream, and of course a modern variation of the traditional Japanese raw Azuki red bean cake.

Saké Restaurant & Bar Brisbane, is excited to invite the people of Brisbane to enjoy the seasonal tastes and celebration of The Cherry Blossom Festival this spring during September, and looks forward to bringing their love of Hanami to Australia.

Noosa Food and Wine festival with Saké Restaurant & Bar

COCOM paired up with Brisbane’s Saké Restaurant & Bar to host a weekend of decadent delights for the Noosa Food and Wine Festival 2013 . On Friday May 17 Saké’s team prepared a traditional yet contemporary Asian fusion lunch for more than 150 guests. Saké’s Head Chef Shinichi Maeda and Ragini Dey presented a menu with a fusion of Indian and Japanese matched with perfectly with Asahi beer. On the Sunday May 19 of the festival, gourmet punters were treated to Celebrity Chef Cooking Demonstrations with both Chef Shinichi Maeda and Ragini Dey on variations of cooking with traditional Japanese herbs.

Sake Restaurant & Bar featured in Feast Magazine 2013

Sake Restaurant & Bar featured in Feast Magazine 2013

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