Domain Review Stonnington & Boroondara - May 19, 2021 by Domain Magazines

PEOPLE & PROPERTY OF MELBOURNE

MAY 19-25, 2021

FOOD & WINE EDITION

THE BEST OF VICTORIA W HERE & W H AT TO E AT & DRINK

ROAD TRIP

TAKE A BITE OUT OF OUR STATE

GRAPE WORK FINDING TOP LOCAL WINES

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H AI L E Y C O U L E S

The editor’s desk

KATE SHANASY

DIEGO RAMIREZ

Whatever you do, please don’t eat the pages of this week’s edition, though I could understand if you wanted to. It’s been a truly exciting few weeks at Domain Review, bringing this array of delicious features your way in our Victorian food and wine edition. And it’s fantastic to be able to bring to you so many highlights of the state’s dining and drinking scene, given the challenges of the past 15 months. We’d encourage you to get back out there, where and when possible, to support the truly amazing restaurants, cafes, bars, breweries and wineries we have across Victoria. Cheers! ●

YOUNG GUNS \ Maha Bar is welcoming four top young

FESTIVAL FUN \ 80 Collins is offering its first event

chefs into their kitchen from May 18. Each Tuesday the

series in collaboration with the MFWF. There are two

takeovers will showcase wonderful Middle Eastern

options, Signature Sip & Graze on June 2 or Lunch

fare. ● mahabar.com.au

Illuminated on June 5. ● 80collins.com.au

GOING PLACES Things to do & see in Melbourne

OUR COVER \ Rosheen Kaul, head chef at Brunswick East restaurant Etta. Photographed by Kristoffer Paulsen

MORE TO LOVE ONLINE Go to domain.com.au/domain-review General inquiries \ 9249 5226 \ editorial@domain.com.au Editor \ Jemimah Clegg

Graphic designer \ Emma Staughton Editorial director \ Adrian Lowe National managing editor \ Alice Stolz Group director, Consumer \ Jason Chuck Chief executive officer Domain Group \ Jason Pellegrino Real estate sales director \ Ray van Veenendaal \ 0438 279 870 ray.vanv@domain.com.au Retail sales \ retailsales@sales.domain.com.au

Is your mag missing? Distribution \ 1800 032 472 distribution@domainreview.com.au

REVIEW Domain Review is published by Domain Holdings Australia Limited and is printed by Elephant Group (Aust) Pty Ltd, 24c Victoria Street Windsor VIC 3181. All material is copyright.

PETER TARASIUK

Senior designer \ Colleen Chin Quan

SIMON SHIFF

Group picture editor \ Vashti Newcomb

STONNINGTON & BOROONDARA

Editorial producer \ Hailey Coules

ITALY AT HOME \ A new fresh pasta venture is set to

FAMILY FEAST \ The team behind Daughter in Law,

open in late May in Fairfield. You can order online or pop

Mrs Singh, Mr Brownie and Horn Please are hosting a

into their shopfront, which will also have a restaurant

fundraising dinner at all their locations on May 19, with

launch later this year. ● pastapoetry.com.au

all takings going towards medical supplies for India. ●

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TRAVEL

Summer in Gippsland

State of discovery When it comes to holidays focused on quality culinary experiences, there’s no place like home. Wo r d s

PE T E R BA R R E T T

ost Victorians know we have some of the best eating and drinking experiences in Australia – and now the closure of international borders and uncertainty around state-based lockdowns means locals are more interested than ever in holidaying on their home turf. More than 2.7 million Victorians accessed visitvictoria.com between November 2020 and last month, up 75 per cent on the same time last year, with a significant increase in Victorians booking ahead. So, it’s time to reacquaint ourselves with our state’s best food and wine regions. Here are some top picks, including the best time to visit.

Summer means seafood, and Melbourne chef Scott Pickett (Estelle, Matilda, Longrain and Chancery Lane) is a big fan of the locally caught offerings of Lakes Entrance in Gippsland. “We get great flathead, and the snapper has been amazing,” he says. “We also get great calamari, too.” But no need to wet your own line, there are some top seafood restaurants here, such as Soda Fish in Lakes Entrance and, in nearby Paynesville, Sardine, where accomplished chef Mark Briggs serves up fresh, locally caught delights. Closer to home, just south of Warragul, chef Trevor Perkins is renowned for his seasonal produce and nose-to-tail approach at Hogget Kitchen. But if your summer adventure takes you further afield to Mallacoota, don’t leave without trying a dumpling from Lucy’s.

Autumn in the Otways

Spring in the High Country

There’s nothing better than cosying up with a glass of conviviality to an open fire when it’s cold and wet. With the recent flood of Melburnians to this part of Victoria, the food and wine offerings in this neck of the woods have become more sophisticated. From iconic favourites such as the Lake House in Daylesford and Annie Smithers’ local and seasonal French farmhouse offerings at du Fermier to gastropub lunches by a crackling fire at The Plough in Trentham, this region is bursting with food and wine talent. We also recommend making a beeline for Kyneton.

When temperatures start shivering out of single digits it’s time to hightail it to the High Country. Nothing says spring like sparkling prosecco and King Valley is where you’ll find it. Known as the Prosecco Road, this region is bristling with quality family wineries such as Pizzini, Dal Zotto and Chrismont, where you can take a rustic lunch in the striking dining room. But spring is changeable so, depending on the weather, warm yourself with fortified wines in Rutherglen or cool down with thirst-quenching ales from Bridge Road Brewers in Beechworth or Bright Brewery.

ROBERT BLACKBURN

Winter in Daylesford & the Macedon Ranges

Dining room at Du Fermier, in Trentham.

F I N E D I N I N G AT B R A E

SCOTT WILLIAMS

C H R I S M O N T WI N E RY, PR O S E C C O R OA D

As temperatures begin to drop you’ll find mountain bikers hooning around the dirt tracks of Forrest in Victoria’s gorgeous Otway Ranges. The stable weather may also be perfect for rainforest walks or beachside ramblings along the nearby Great Ocean Road, but where to revive your exhausted bones after all that exercise? Fortunately, this region is experiencing a food and wine awakening. From small-scale, quality ales at Forrest Brewing to top-shelf dining and accommodation at Brae Restaurant in Birregurra and buzzy (now permanent) pop-ups by Movida and Coda restaurants in Lorne, there is much on offer. Don’t leave without trying a Salt Brewing Co. beer from the Aireys Pub and fish and chips from Anglesea’s Fish By Moonlight. ●

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Turning up the heat COVER STORY

Time for a fresh approach: Women are smashing the boys’ club in Melbourne’s hospitality industry.

hen you order the bone-in pork belly rib at Etta in Brunswick East, the meat is charred over smouldering embers to caramelise the crust. It’s finished in the oven and the fat blisters into crackling – all grunt and f lavour. Tiny turnips and an oyster emulsion daub add a feminine touch, but this is a masculine dish, cooked by 28-year-old head chef Rosheen Kaul. Kaul joined Etta in November 2020, having cooked at Lee Ho Fook and now-closed restaurants Ezard and Dinner by Heston. Employed by owner Hannah Green, she puts her recent role down to her determination to be treated equally in kitchens throughout her career. “To get anywhere in a kitchen, especially as a woman, you always feel the need to really prove yourself,” she says. “You don’t ever want to be like, ‘I’m getting this because I’m a girl.’ I’m not softer than you. I can lift stuff. I can cook on fire.” She recalls one job where women were destined for the pastry section and sous chefs “slapped her on the arse” as she walked past, but that was an exception. “People can’t really hide any more. Because of the time we’re in and because of how much this conversation happens, people are generally decent now and highly aware of how their behaviour can be construed,” she says. Kaul’s advice to young women cooking their way to the top is the same she’d give to anybody: “Don’t rush. Make your foundation as rock-solid as you can so that nobody can question you. If you arm yourself with all the skills and knowledge that you can, then in an ideal world, it shouldn’t matter who you are.”

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ROSHEEN KAUL Head chef at Etta

Wo r d s

KATIE McCORMACK

GAVIN GREEN

Co-owner of Congress, Future Future & Lagotto restaurants Katie McCormack is thrilled that there are increasingly more female role models in hospitality. She remembers dining regularly at Circa in St Kilda, where she aspired to be in a similar spot to then-front-of-house manager Madeleine Morgan (now at Pt Leo Estate). “She was an anomaly in that position. When I used to dine out when I was first getting into restaurants, there were very few women serving us, and definitely not in managerial positions and definitely no sommeliers,” says McCormack. “It’s really changing.” About 70 per cent of McCormack’s staff are female. She acknowledges that while it might be related to the interview process or how she connects with people, she believes that women bring a particular warmth and openness to a space. “You’re going to have harder women and softer men, but women bring humility. It’s about the guest, about being part of their experience rather than stomping on it, if I’m allowed to say that,” she says.

LORETTA BOLOTIN

KRISTOFFER PAULSEN

EMILY WEAVING

CEO of Free to Feed Free to Feed CEO Loretta Bolotin doesn’t think it’s a coincidence that she employs more women at her not-for-profit social enterprise. All three of her chefs are female, outperforming their male counterparts during interviews. When asked during an interview how he might problem-solve, one prospective employee said he’d take the person causing the issue into the cool room and “give them a dressing down”. “All three of our chefs have had successful careers, but they notice the toxicity that exists in the hospitality sector. Our workplace encourages wellbeing and is about creating a nurturing environment for our participants and staff alike,” says Bolotin. Free to Feed runs paid training and development

S O F IA L E VI N

courses for new migrants and people seeking asylum. Participants complete a Certificate III in Commercial Cookery and share their culture through food in their cooking classes. Bolotin estimates about 80 per cent of the program’s participants are women due to greater barriers faced when transitioning into hospitality as new migrants. “Many of the women in our program are also mothers, so they are balancing significant caring responsibilities,” Bolotin says.

JAYNE LEWIS

Co-owner of Two Birds Brewing Hospitality is changing in the drinks world, too. Australia’s first femalefounded brewery, Two Birds Brewing, turns 10 this June. Co-founder Jayne Lewis has been in the industry for 18 years and also started the Australian arm of The Pink Boots Society, a non-profit organisation that supports women in brewing. “When I started there was myself and one other female brewer in the industry, but it’s becoming so much less of a thing,” she says. Research has shown that women have more taste buds than men, which is related to being a “supertaster” – someone who experiences flavour more vividly. According to an oft-cited study from Yale Medical School, about 35 per cent of women but only 15 per cent of men fit the description. “The beer-making process is the same between genders, but I believe there is a difference around finesse and tasting as well,” says Lewis. “There’s more balance.” Still, the gendered stigma remains in the brewing world. Lewis is constantly met with surprise when she tells people that she makes beer, but insists it’s a fun industry to work in once you get past the stereotypes. Besides, she points out, women were brewing beer long before blokes. “Brewing was the traditional job of women up until the Industrial Revolution. It was part of preparing food,” she says. “Now women are taking back brewing. We’re absolutely still a minority, but we’re coming on at a rate of knots.” ●

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A master with class COOKING Style, flair: you’ll be there. Wo r d s

here’s no prosecco on arrival at Tony Tan’s Macedon Ranges cooking school in Trentham. It’s not a demonstration lesson, explains the chef and cookbook author – and bubbles and knives just don’t mix. Instead, he offers tea and unsupervised access to a jar of walnut cookies from his cookbook, Hong Kong Food City. It’s the inspiration behind his new classes. Tan’s cooking school is not his first. After training as a chef in England and France, he ran one in Toorak for more than a decade until 2012. London’s Financial Times ranked it number 22 in the world. Tan grew up on the east coast of Malaysia, where his family had a Cantonese restaurant, and his sister was famed for her laksa. “She wouldn’t have eaten this,” says Tan, showing a deep blue stoneware

S O F IA L E VI N

dish. “It’s delicious, but a lot of people will just go, ‘Eugh! I can’t!” Inside is pig’s head terrine. When sliced, it’s a stunning, stained-glass cross-section of browns and pinks that people would pay big bucks for in a European deli, but as Tan points out, Westerners have a certain perception of Asian food. He serves it with chilli crisp, a condiment to end all culinary xenophobia. Tan has set the tone early. What follows are hours of edible history,

SOFIA LEVIN

TA N ’ S A M A Z I N G KIT C H E N

impeccable cooking, seasonal produce and a generous sharing of anecdotes. He steams our handmade dumplings in a high-tech oven, switches between gas (for the wok) and induction (for a Shanghainese-Korean hybrid of rice cakes with pork mince) and ladles mandarin master-stock over a pork hock so soft the bone slides out with a sigh. We’re introduced to Mala, Tan’s favourite hen, named for the hot and numbing Sichuan seasoning. He points out the greenhouse where pandan will grow, and a pen awaiting quails. We eat ice plant from a veggie patch and oak leaf from a lettuce nearly his height. The menu is dictated by what’s thriving, but also Tan’s heritage. “I’m cooking a couple of favourites like laksa and rendang, but I’m also doing things people have never had before. We’ve got all these wonderful foods in Asia, but not many people know about them,” he says. Tan teaches eight guests at a time. This may be the Rolls-Royce Phantom of kitchens, but with a roaring fireplace and salmon-pink couch that swallows you as you digest dessert, it’s very much Tan’s home. “I just want people to have one of the most amazing experiences,” he says. “That’s what life’s all about; we don’t want to live in mediocrity.” ●

Three more to try

Providoor x Julia Busuttil Nishimura On May 23, Julia Busuttil Nishimura is whipping up favourites from her best-selling cookbooks alongside Providoor founder and chef Shane Delia. Cook along online after the ingredients, a wooden gnocchi board and fluted tart tin, are delivered for $130.

● providoor.com.au

Free to Feed This not-for-profit social enterprise has just moved to Fitzroy North. New migrants, from Iraqi and Syrian to Lebanese and Colombian, lead cooking classes and share their stories. ● freetofeed.org.au

Tamara’s Kitchen Tamara Newing’s 10-person cheese and bread-making classes on the Mornington Peninsula are especially

TONY TAN’S COOKING SCHOOL

popular. Lunch, recipes,

\ Runs weekly – $250 per person,

local wines and a copy of her

including drinks.

cookbook cost $250pp.

● tonytan.com.au

● tamaraskitchen.com

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ENVIRONMENT Hospitality is laying waste to disposable thinking. Wo r d s

S O F IA L E VI N

Lebanese street food at Atiyah, Federation Square.

Down-toearth dining F U T U R E F O O D S YS T E M AT F E D E R AT I O N S Q UA R E

Owner Ben Armstrong encourages other business owners to see first-hand which sustainable principles they can apply. He’s also initiating these conversations with suppliers. His cheese supplier recently switched plastic for recyclable packaging. “The more the word spreads, the more people are going to start dealing only with businesses that have certain levels of sustainable practices,” he says. But he acknowledges there’s no financial benefit to running sustainably. The upfront cost is greater. “That will come down as more people do it,” he says. “The benefits are feeling really good about your business, and customers coming to be part of something bigger. That builds a really nice culture with staff, because they work with purpose.” Rachel Goldmann, co-owner of Glou wine store and bar in Collingwood, believes that the industry needs to make it easier for businesses to operate sustainably. “If waste management companies, produce providers, et cetera, can’t make it more convenient

EARL CARTER

ustralia is feeling global pressure to step up its climate targets but, on a more micro level, a handful of hospitality businesses are setting a sustainable example in Melbourne. All of them agree that while it ain’t easy being green, it’s essential. Two of these are in Federation Square: Future Food System and Atiyah. The former is a closedloop, off-grid, zero-waste module home created by eco-innovator Joost Bakker and chefs Jo Barrett and Matt Stone. The chefs are living in the two-bedroom structure until June, offering tours and cooking for 70 people weekly using what’s grown on-site. “The whole house is an ecosystem, and we are part of that ecosystem,” explains Barrett from the “stomach” of the house. Behind her sprouts a wall of seven varieties of mushrooms. To its left, three golden barramundi swim in an aquaponics system (an extremely rare species; in the wild the chances of a golden barramundi being born is one in 10 million). Trout, freshwater mussels and yabbies are so happy they’re reproducing. A biodigester behind the stairs turns cow faeces into methane for cooking. Soil weighs down the 87-square-metre house from the roof garden, an urban jungle of more than 200 plant species. There are two egg-laying chooks, a beehive and mealworms nibbling through organic waste and polystyrene. The idea is to inspire guests, with everything becoming “open source” by the conclusion of the project. “We know people aren’t going to make changes like this unless they’re super easy,” says Barrett. “We’re aiming to have something for everybody.” Across Fed Square, Atiyah is an off-grid, 10-square metre Lebanese street-food kitchen. It’s Australia’s first Climate Active-certified zero-waste and carbonneutral food business, with a waste cooking oilpowered generator, and rainwater on tap.

Glou wine store and bar in Collingwood. PARKER BLAIN

to choose sustainable methods, it is inherently difficult to change people’s mindsets,” she says. Glou uses environmentally friendly KeyKegs to store and serve Australian wines, selling to customers in refillable bottles. Within four months of opening, they saved five tonnes of glass. ●

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WINE Everything for the wine-curious is now in one place. Wo r d s

L Click and connect

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JA N E R O C CA

overs of Victorian wine are in for a treat – they’re about to get a chance to connect directly with growers, discover local wineries and explore the state’s 21 wine regions. It’s all in a newly launched digital directory, Behind the Vines. “As winemakers, we have had to be creative about finding new ways to keep in touch with customers and work out how to find new ones,” says Hannah Hodges, head winemaker at Mac Forbes. “Having the wine directory is a great place to connect us all.” The directory allows searches by taste and region preferences – a cellar door click-through option brings the wine closer to your door without having to leave home. Wineries can also be contacted. “Our customer base is more and more desperate to come to us directly,” Hodges says. “They don’t want to buy a bottle from a bottle shop if the sales person doesn’t have the answers about it.”

“They don’t want to buy a bottle from a bottle shop if the sales JAMES MORGAN

person doesn’t have the answers about it.”

HANNAH HODGES

MARK ASHKANASY

Mac Forbes

MARYANN & REG EGAN

Wantirna Estate

Hodges, who swapped a career in biochemistry for winemaking in 2015, says the new generation of wine drinkers want to know what’s in the bottle and what led to the bottle being on a shelf. “As a brand we are making a strong push to organics and sustainability. It’s a long slow process,” she says. “Mac Forbes has been around 15 years and we have processes that have been set and we’re slowly changing that – we want to be carbon negative if possible.” Behind the Vines allows consumers to discover regions they may have overlooked or learn something new about a region such as the Yarra Valley which they didn’t know before. “Historically, the Yarra Valley region has been seen as very expensive … It’s not just that anymore. There’s a lot more here. We are pushing more to sustainability and environmental consciousness and there is something for everyone here,” Hodges says.

HANNAH HODGES

At Wantirna Estate, Reg Egan, now in his 90s, planted his first vintage in 1963, but didn’t begin running the vineyard proper until he quit his day job as a lawyer in 1984. Together with his wife Bertina, they found a passion for wine after spending their honeymoon in France – marking the occasion with plenty of cellar-door visits. These days, their daughter Maryann Egan runs the show, with her father helping from the sideline. The winery is known for its small selection of wines steeped in French barrel fermentation. The winery – usually only open two Saturdays a year – didn’t have anyone come through last year due to the pandemic. Egan says the arrival of a wine portal will help people discover what they have been doing at the property for many decades. ●

Winemaker Reg Egan in the early days of Wantirna Estate.

BEHIND THE VINES \ Digital wine directory

● vicwines.com.au

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TASTE TRAIL \ YARRA VALLEY Having outgrown its day-trip status, it’s time to linger longer in the Yarra Valley. Wo r d s

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DOMINEY FLORES

A place to stay & roam

S O F IA L E VI N

ome to big-name wineries like Rochford, Oakridge and Levantine Hill Estate, the Yarra Valley's roads unfurl through vines and paddocks, morphing from volcanic red soils to temperate rainforest. It's an oversight to day-trip here solely for a winery lunch or Attica Summer Camp when there are smaller gems to explore. A magical base is Kangaroo Ridge Retreat, 10 kilometres from Healesville. The two self-contained cabins have jaw-dropping valley views from the balcony and oversized spa bath. It's bohemian-chic with velvet cushions, cowhide beside the fireplace and local art on the walls. Order a Yarra Valley pasta or barbecue pack to cook in, pimp the complimentary breakfast hamper or assemble a cheese platter and grab a bottle from the fridge.

HUGH ALLEN

SOFIA LEVIN

Eat

Drink

Don’t miss

Former Merricote chef Matt Binney

Orchard Bar is a designer shipping-

Near Yarra Junction is the Yarra

Visit Yarra Valley Artisan Bakery in

runs Heartswood in Yarra Glen’s old

container bar specialising in ciders

Valley Archery Park; indoor target

Wesburn early, before Ben Griffiths

Colonial Bank building. The dinner

and seasonal cocktails, set among

archery suitable for friends, families

sells out of naturally fermented

menu explores different cuisines,

Napoleone Cider’s apple trees. Sit

and team building. An hour costs

sourdough. The caneles are the best

and brunch highlights local produce.

outdoors or borrow a picnic blanket.

$25 per adult and $20 for under-18s.

we’ve tasted.

● heartswood.com.au

● napoleone.com.au

● yvap.com.au

● yarravalleyartisanbaker.com

You'll need a weekend for the booming Lilydale Road Precinct alone. Four Pillars distillery kicked things off in 2015 and recently started a year-long, $6 million expansion, but the latest addition is Jayden Ong Winery and Cellar Bar, opposite Watt's River Brewery. Winemaker Jayden Ong has four minimal-intervention wine labels, and serves five snacks cooked on hibachi grills for $35. Ong, who

co-founded Cumulus Inc. and Cumulus Up alongside Andrew McConnell, might serve duck meatballs with local plum or a charred leek pulled from his garden, depending on the season. Then there is No.7, an urban winery dedicated to helping young winemakers get a start, with a restaurant menu centred on Mexican flavours and Japanese ingredients.

Next door, Payten & Jones feels like it should be in a Brunswick alley. High school mates Behn Payten and Troy Jones make raw, natural-leaning wines on-site and serve them alongside local beers, Spanish sherry and cava. There's street art on roller doors, Melbourne artists on their wine labels and “Banjo the oyster man” shucking Friday to Sunday. A whisky bar is expected in winter. ●

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DELIVERY

To your door: How lockdown changed our dining habits forever. Wo r d s

arlier this year, Uber released its latest Movement Index, revealing changes to our food habits a year on from our first COVID-19 case. It shows that between January 2020 and 2021, there was a 27 per cent increase in lunch delivery orders in every state, but dinner figures are notably absent. It’s fair to hypothesise that delivery boomed during the pandemic’s peak and has since died down. Chef Shane Delia, the owner of Providoor and Maha Restaurant, confirms that’s correct. “Of course people are ordering less,” he says. “When we were in lockdown, it was the only option, right? But it’s definitely here in a significant way, and it’s here more than 100-fold pre-lockdown because now there are just great options.” Providoor is a finish-at-home delivery service that brings top Melbourne restaurants such as the Flower Drum, Estelle and Longrain into homes. Delia has just advertised for a half-million dollars worth of new staff and is working on bringing Sydney restaurants into NSW homes later this year. He says some Providoor venues have “doubled down”, launching production kitchens and employing people to look after customer service. “From working closer with the restaurants, it’s now part of the profit

S O FIA L E VI N

On a Roll’d: Vietnamese delivers.

and loss; it’s not just something you add on the side,” Delia says. “We might no longer have the 1.5-metre rule, but we still have density restrictions. Smart operators are forecasting weekday trade, weekend trade and Providoor trade.” The largest segment of Providoor customers is women aged between 25 and 55 years old, living with two dependents in leafy suburbs within 10 to 15 kilometres of the CBD. Order sizes are growing, as are midweek orders, indicating that convenience and ease of hosting are paramount. According to Menulog, the way restaurants use delivery services has also changed. “We certainly saw an increased demand for restaurants needing Menulog services amid the various

Home course S H A N E D E LIA

phases of restrictions, however, these restaurants are continuing to see consistent delivery orders as we come into the recovery phase,” said a spokesperson. “For the full year 2020, Menulog reported a 205 per cent year-on-year increase in orders.” Bao Hoang, the founder of Roll’d Vietnamese, says businesses can’t rely on third-party delivery due to prohibitively high commission fees. “Economically it doesn’t work for many of them, but that will be the big challenge for businesses who don’t have the scale to fight back

against the Ubers. If you’re relying on it, you’re going to be in a world of pain,” he says. Roll’d recently opened store number 100. Before COVID-19, only one per cent of its sales were via delivery. That jumped to about 23 per cent last year, and now it’s sitting about 15 to 17 per cent. Roll’d is gearing up to increase delivery, both using third-party partners and its own drivers, as well as creating delivery-only brands utilising existing Roll’d kitchens. ●

“When we were in lockdown, [home delivery] was the only option, right? But it’s definitely PR OVI D O O R

here in a significant way.”

SHANE DELIA

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VI E WS WIT H O U T PA R A L L E L

SPRING ST \ HIGHLY CONNECTED, SOPHISTICATED SANCTUARY

ubbed Melbourne’s second CBD, Box Hill is a key destination for Asian cuisine and fresh food, specialty retail, health and education. Just launched, 29-level Spring St will deliver world-class Elenberg Fraser design to Box Hill’s centre. Ideally located and highly connected, the new project is in a quiet leafy street near major hospitals and the flourishing retail and restaurant district, transport hub and Box Hill Gardens. Award-winning architects Elenberg Fraser have envisioned a bold and engaging design for Spring St, with resort-style indoor and outdoor amenities on several levels. Set in a garden boulevard with streetlevel dining and retail, the project’s distinctive gold-green-glazed residential tower rises from a three-level podium base. Sweeping city and park views are available from many of the 312 apartments. En suite bathrooms, kitchen islands and study nooks feature in many of the one to four-bedroom plans. Completion is expected in late 2024. All apartments have balconies and many have one or two car parks. ● LIZ McLACHLAN

SPRING ST » spingstboxhill.com.au 16 Spring Street, Box Hill ● Developer \ Orion International Group ● Architect & Interior Designer \ Elenberg Fraser ● Landscape Designer \ Tract Internal areas (sqm) \ 50-260 DESIGN

SHARED SPACES

The timeless apartment

Residents will enjoy the

interiors are designed to

convenience of retail and dining

Sales \ Urban Activation

provide sanctuary-style living

options and a private lobby

1300 199 888, Kurt Scown

that emphasises comfort

on ground level. Luxe shared

0448 884 293, Jeff Jiang

and convenience. Elegantly

on-site amenities include a

0415 708 854, Shel Zhu

functional kitchens are crafted

25-metre pool, a state-of-

0421 858 670

with exceptional finishes

the-art gym and yoga studio,

PRICING GUIDE

including stone benchtops and

landscaped lawn areas, private

One-bedroom $395,000-

European appliances. Balconies

dining and entertainment

$495,000; Two-bedroom

are designed for outdoor

suites and lush tranquil gardens

$545,000-$835,000; Three-

relaxation with sliding doors for

on levels three and 26.

bedroom $1.175m-$1.29m;

peace and privacy inside.

External (sqm) \ 8-44

Penthouses $1.275m-$2.75m

IN PARTNERSHIP WITH

LOCATION \ A short walk to hospitals, gardens, Box Hill Central, the 109 tram, trains and buses. Nearby schools include Mont Albert Primary, Our Lady of Sion College and Box Hill High. ●

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FEATURE HOUSE TOORAK \ PENTHOUSE, 65 LANSELL ROAD 4

Big sky is the cosmic privilege of a Heyington address, and this penthouse has the blue stuff without limit. Atop the new Edition building, the private spa terrace has a panorama west, north and east across the trees and rooftops of inner Melbourne’s most exquisite precinct. It’s a paradoxical creation, however, because Edition took its inspiration not from sky but from the Yarra mud. The team at Cera Stribley Architects chose blond clay bricks and a curvaceous exterior to honour the river which, though out of sight here, is a constant entity in Toorak, whose name is said to mean “reedy swamp”. “This language was inspired by the way the river constantly reveals new views and pockets of space as you follow the curves of its banks,” the team says. The penthouse, too, is an artful exercise in conceal and reveal. Two levels of accommodation, plus a private basement garage that can comfortably fit seven cars, make this residence a strong contender for families, especially those with teenagers at nearby St Catherine’s and St Kevin’s. At the top of this Samuel Property-built block of three, the penthouse has private lift access to both living levels and the garage for impeccable security. Corrugated glass entries and polished plasterboard give it unusual flair, and its most striking feature is a white spiral staircase, straight out of 1960s high modernism and very groovy. Oak floorboards, plush grey carpet and extensive storage complete the smart-casual cool. Take the lift to the top, where the living-dining area has

FINAL WORD

a gas log fire, curvy full-length windows and sliders to the north-facing terrace, mosaic spa and barbecue kitchen. The

“A LARGE-FORMAT HOME IN THE SKY, WITH A REFRESHING COMMITMENT TO

white marble kitchen has a Wolf induction cooktop, oven

DESIGN, QUALITY, BESPOKE STORAGE AND THE SHEER PROPORTIONS

and steamer, a Liebherr integrated fridge and two Vintec

REQUIRED BY THE TOORAK MARKET.” SAM GODDARD – AGENT

wine fridges. There’s also a butler’s pantry. A carpeted study has a balcony above Lansell Road. The lower level has a large, homework-friendly study, a carpeted retreat and laundry. Three bedrooms have walk-in wardrobes and fully tiled marble en suites, and the main – with its own landscaped balcony – has a fitted dressing room and a bathroom. ● ALISON BARCLAY property@domainreview.com.au Agent: Abercromby’s, Sam Goddard 0448 870 454 Price: $12.95 million-$14.245 million Expressions of interest

Hover your camera over the code to see Domain listings in Toorak

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EAST MELBOURNE \

There’s a modern granite kitchen with

13-19 POWLETT STREET

Miele appliances, office, powder room and double bedroom (en suite). Upstairs

ARMADALE \ 30 SUTHERLAND ROAD

affords heaps of social space. Take the glass door in the hub to the entertainment

are three double bedrooms, the largest

terrace, barbecue terrace and pool, beyond which the garage (with bathroom) hosts

with a walk-in wardrobe. The white-tiled

This free-standing Victorian adjacent to

a second-storey studio. Head upstairs

One of the first grand mansions of

family bathroom has a bath and shower.

Armadale Reserve parades its magnificent

for three bedrooms counting the main

Jolimont, this belle of 1858 stays

The property has a cellar, hydronic heating

makeover with cross-century confidence.

(with en suite), a bathroom and a fourth

unswervingly true to its era. The two-

and access from Powlett Mews to the two

Retaining corbelled archways, marble-

bedroom or library; the latter accessing the

storey, free-standing house on 811 square

garages. ● ALISON BARCLAY

mantled fireplaces, ceiling roses and the

front balcony. ● KAY KEIGHERY

metres is gently updated and eminently

heady ceiling heights of the era, it’s also

liveable; it also has a two-bedroom

modern in terms of Miele appliances,

apartment with its own entrance above

Agent: Kay & Burton,

clever joinery, skylights, clerestory glazing

Agent: Marshall White,

the main garage. High ceilings with lavish

Monique Depierre 0407 881 327

and chic bathrooms. Paul Bangay gardens

Marcus Chiminello 0411 411 271

roses maintain the Victorian pomp in the

Price: $7.5 million-$8.25 million

lend leafy loveliness in the front and back

Price: $7.7 million-$8.4 million

bay-window living and sitting rooms and

Expressions of interest: close 3pm,

yards. With sitting and dining rooms, a

Expressions of interest: close 5pm,

formal dining room (marble fireplaces).

May 31

study and an open-plan hub, ground level

May 25

TOORAK \ 701/392A TOORAK ROAD

towards the city. Three terraces have most

HAWTHORN \ 91 POWER STREET

kitchen, where porcelain benchtops meet

directions covered. Four car spaces are

included, and residents of the coveted

Italian glazed green tiles above the Falcon

complex enjoy access to the indoor pool

range and Miele steamer. There’s also a butler’s pantry. Five bedrooms include

If you’re hankering to design your own

and gym. Close to Toorak Village, transport

With Grace Park as its brilliant backdrop,

the ground-floor main (en suite, walk-in

digs but don’t want the waiting involved in

and parks, the convenient location bolsters

this Victorian home always had a natural

wardrobe) and second bedroom, and three

building, this sub-penthouse could be just

a civilised lifestyle. ● KAY KEIGHERY

advantage. Now it has glamour to match.

upstairs with a big bathroom. ●

the ticket. Occupying the entire seventh

Transformed by the current owners, it’s a

floor of the Kings Building complex, the

secure family oasis with a pool and leafy

apartment has yet to be configured

easterly outlook. And despite being on a

internally. With about 463 square metres

ALISON BARCLAY

main road, it’s remarkably quiet. (Love that

available, there’s plenty of scope for

Agent: Kay and Burton,

hefty brick fence and double glazing!) The

tailoring the floor plan to suit your needs.

Jamie Mi 0450 125 355

front lounge – with a brick fireplace – is

Agent: Kay & Burton,

Tabled ideas include multiple living spaces

Price: $6.1 million-$6.7 million

complemented by a living-dining zone,

Scott Patterson 0417 581 074

and three bedrooms. The views are 360

Expressions of interest: close 5pm,

sleek in wormy chestnut floorboards and

Price: $3 million-$3.3 million

degrees and spectacular, especially those

May 25

opening to the deck. Colour abounds in the

Auction: 2pm, May 22

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DIRECTORY ADDRESS

AGENT PAGE

ALBERT PARK 62 St Vincent Plc North

33 Dorrington Ave Marshall White 45

ARMADALE 570 Orrong Rd 30 Sutherland Rd

ADDRESS

Belle Property 63 Marshall White 32

7 Avalon Rd

Marshall White 40

1/69 Huntingtower Rd

Marshall White 43

2/25 Sutherland Rd

Marshall White 54

BALWYN

201/1565 Malvern Rd

55 Linda Cres

Marshall White 41

1 Gardiner Rd

Marshall White 42

14 Oxley Rd

Marshall White 48

HAWTHORN EAST 6 Nicholson St

Marshall White 38

56 Fitzwilliam St

38 Sevenoaks St

Marshall White 39

KOOYONG

17 Grey St

Marshall White 44

44 Northcote Ave

Marshall White 50

Jellis Craig 58

CANTERBURY 79 Mont Albert Rd 42 Ave Athol

Jellis Craig 58 Kay & Burton 30

Marshall White 51

Kay & Burton 31

GLEN IRIS 137 High St 2/2 Wilson St

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Marshall White 50

97 Claremont Ave

Jellis Craig 56

2/1a Spring Rd

Jellis Craig 59 McGrath 65

20 Euston St

Marshall White 37

27 Cressy St

Marshall White 46

5 Parkside St

Marshall White 48

17 Oxford St

Marshall White 51

199 Wattletree Rd

RT Edgar 61

MALVERN EAST

EAST MELBOURNE 13-19 Powlett St

Marshall White 52

Jellis Craig 55 Marshall White 47

35 Paxton St

Jellis Craig 57

AGENT PAGE

MELBOURNE 222/299 Queen St

Belle Property 62

PRAHRAN 11 Lorne Rd

Kay & Burton 29

RICHMOND Nelson Alexander 24

SOUTH MELBOURNE 13 Church St

Jellis Craig 59

MALVERN

11 Thanet St

CAULFIELD NORTH 6 Mayfield Gve

1/2 Monaro Rd

ADDRESS

2 & 3/29 Gipps St Marshall White 47

KEW

5 Bevan St

11 Kingsley St

Marshall White 35 Marshall White One 54

HAWTHORN

92/378 Cotham Rd

CAMBERWELL

AGENT PAGE

Marshall White 43

SOUTH YARRA Penthouse, 304 Walsh St

Marshall White 42

7 Witchwood Close

Marshall White 49

15 Affleck St

Marshall White 53

TOORAK 6 Maxwell Crt

Kay & Burton 26

28a Sargood St

Kay & Burton 27

701/392a Toorak Rd

Kay & Burton 28

1/547 Toorak Rd

Kay & Burton 31

10-12 Devorgilla Ave

Marshall White 33

23 Springfield Ave

Marshall White 34

6/75-81 Grange Rd

Marshall White 36

5 Glyndebourne Ave

Marshall White 40

3/408 Toorak Rd

Marshall White 45

3 Springfield Ave

Marshall White 46 Marshall White 44

15 Glenbrook Ave

Marshall White 41

92 Tooronga Rd

Marshall White 49

42 Ardrie Rd

Marshall White 52

16a Glyndebourne Ave

34 Moama Rd

Marshall White 53

30 Hopetoun Rd

RT Edgar 60

GREG HOCKING SOUTH YARRA

18 Auburn Grove, Armadale The appeal of this double fronted Victorian is undeniable, the allure of its position is irrefutable. Current day character and comfort define a three bedroom floor-plan that features traditional formal spaces accompanied by c1970s proportions and enticing outdoor dimensions on some 440m2. Entirely functional, offering fabulous further potential in a location that’s always tightly held – illustrated by the fact that over 50 years have passed since this amazing address was last available!

Shop 5/8-9 Yarra St, South Yarra, 3141 03 9419 9455

3 1 1 Auction 5th June at 1pm Inspect Thursday and Saturday 12-12:30pm Contact Simon Dale 0425 771 377 Greg Hocking 0418 329 961

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137 High Street Glen Iris A landmark property on a magnificent 1466sqm, this elegant c.1938 family residence provides one of the area’s most privileged family lifestyle environments with sumptuous mineral pool/spa and flood-lit north/south tennis court. Luxuriously renovated accommodation includes multiple living and entertaining areas, study, downstairs master suite with BIRs/ensuite, fully appointed gourmet kitchen, garage and OSP with forecourt.

a 3b 2c 3d 1g

Auction Saturday 5th June at 1:00pm Inspect Thurs 12.00-12.30pm & Sat 2.00-2.30pm Land 1466 sqm approx Chris Gillon 0407 409 227 David Macmillan 0411 111 108 Glen Iris 9810 5000

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97 Claremont Avenue Malvern This picturesque residence introduces formal sitting and dining rooms adorning ornate period detail, flowing seamlessly into open plan living and dining with a stone island bench kitchen opening out to expansive north facing alfresco entertaining. Impeccable family accommodation presents five generous bedrooms across two levels, or optional four plus home office serviced by a central bathroom, first floor including study nook and bathroom. Includes ducted heating, laundry and parking.

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Auction Inspect Land Kevin OBrien Dawn Meyer Armadale

a 2b 3c 2d 1e

Saturday 5th June at 12pm Thursday & Saturday 12-12.30pm 604 sqm approx. 0447 008 000 0426 894 388 9864 5000

35 Paxton Street Malvern East A one-off opportunity on a prized avenue near Central Park, these 5 apartments (offered as one) are a unique chance for the seasoned investor, renovator or developer to enjoy the multi-faceted rewards of comfortable 2 bedroom layouts and an array of future prospects for capital growth. Purchase and hold for a superfund scenario, up-style, strata and on-sell or pursue plans for a suite of luxurious new homes in this blue-chip pocket (STCA).

Auction Inspect Land Campbell Ward Richard Earle Hawthorn

a 5b 5c 5d

Sat, 5th Jun at 3:00pm As advertised or by appointment 781sqm approx. 0402 124 939 0418 564 168 9810 5000

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11 Kingsley Street Camberwell 4

A tree-lined Prospect Hill cul-de-sac is the outstanding setting for this unforgettable Edwardian. Truly unique with its exquisite period detailing, the 4 bedroom/2 bathroom design captures the essence of its era whilst providing supreme family space and comfort amidst immaculate pool/garden oasis. Comprising exec study, superb lounge and dining rooms, modern kitchen and spacious living areas overlooking poolside terraces. Auction Inspect Land Campbell Ward Cameron Edgoose Hawthorn

Sat 29 May 11:00am Thurs 12-12:30pm & Sat 1-1:30pm 710sqm approx. 0402 124 939 0438 064 212 9810 5000

79 Mont Albert Road Canterbury 4

On Canterbury’s prestigious Golden Mile, the brilliant architectural renovation of this 1940’s home has created a stunning state of the art family sanctuary just moments from premier private schools. Cocooned in its landscaped botanic gardens with pool, luxuriously finished and finely detailed accommodation includes a magnificent Miele kitchen with butler’s pantry, double garage, secure OSP with turning forecourt. Auction Inspect Land Richard Winneke Rebecca Scanlon Hawthorn

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Sat 5th June at 1:00pm As advertised or by appointment 756 sqm approx 0418 136 858 0431 011 811 9810 5000

92/378 Cotham Road Kew 3

Uncompromising space and quality enhanced by outstanding views create a magnificent setting for retirement living in this substantial 3 bedroom, 2 bathroom, top-floor corner apartment. Superbly designed for a perfectly independent, low maintenance lifestyle offering sunroom, living and dining areas, fully-appointed kitchen, ducted heating/cooling, terrace, parking, storage and firstclass facilities. Expressions of Interest Inspect Mike Beardsley George Bushby Hawthorn

Closing Mon 31 May 6.00pm As advertised or by appointment 0476 777 004 0407 311 205 9810 5000

2/1a Spring Road Malvern 3

Superbly positioned in a premier location, this sizeable residence offers a generous floor plan underscored by soaring ceilings and timber floors bathed in north facing sunlight. Living and dining zones overlook a leafy courtyard, while two of the three expansive bedrooms are complemented by en suites, main with walk in robe. Includes laundry and double garage.

Auction Inspect Ian McLennan Danielle Waterton Iain Carmichael Armadale

Saturday 29th May at 11am Thursday 2-2.30pm & Saturday 12-12.30pm 0413 709 111 0413 709 444 0418 850 988 9864 5000

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30 Hopetoun Road, Toorak

$5,000,000 - $5,500,000 A single level home of timeless elegance & uncompromising quality in Toorak’s finest addresses, this modern residence’s impeccable indoor/outdoor dimensions are beautifully brought to life with abundant northern light throughout.

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199 Wattletree Road, Malvern

Gracious solid brick 1930’s family home offering four bedroom plus study, three bathroom accommodation on a large 1120m2 parcel with 24.43m frontage and preferred northern rear orientation showcases formal and informal living areas, indoor/outdoor entertaining overlooking landscaped gardens with heated pool, abundant northern light, generously proportioned rooms and rich period detail with circular drive providing excellent scope for cosmetic enhancement, or an ideal new home site in a location where capital growth is rewarded.

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19/425 Toorak Road Toorak

This renovated, ground floor home provides low maintenance lifestyle in Melbourne’s best suburban locale. Expansive living and dining areas open to a sunny balcony, complimented by a separate kitchen with butler's pantry and laundry. The home boasts private storage, secure entry and undercover car space.

MELBOURNE 222/299 Queen Street THE SKY TERRACE AT THE REPUBLIC Superbly positioned in this enviable mid-town location, this breathtaking apartment offers a rare of opportunity. Widely considered one of the city's most architecturally significant buildings, by renowned architect Nonda Katsalidis, the Republic Tower is an iconic building of 87 luxury apartments. Perched on level 22, this two-level "sky terrace" apartment enjoys stunning views through the city skyline and epitomises refined apartment living.

belleproperty.com/Melbourne

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FOR SALE Expressions of Interest CLOSING Thursday 10th June VIEW By Private Appointment GUIDE $2,650,000 - $2,850,000

Scott McElroy 0411 889 972 Sam Fenna 0437 309 715

3a 2b 2v

ARMADALE 570 Orrong Road AN OUTSTANDING EDWARDIAN WITH EXCEPTIONAL LIFESTYLE APPEAL In leafy Orrong Road on the cusp of High Street’s shops, cafes and trams, this elegant three bedroom, two bathroom red brick Edwardian residence set on 560sqm (approx.) is wrapped in beautiful gardens with a studio/office, entertaining courtyard and double garage.

AUCTION Saturday 29 May 11.30am VIEW Thurs 12-12.30pm, Sat as advertised or by appointment

Andrew James 0411 420 788 Walter Summons 0438 576 233 Michel Swainson 0447 612 166

GUIDE $2,300,000 - $2,500,000 belleproperty.com

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7/244-246 Wattletree Road Malvern

1.5

Enjoy the very best of inner-south-east living with a highly sought after Malvern address One of the ﬁnest examples of open plan living, this residence offers a seamless transition from indoor to outdoor living to your very own private courtyard. Fit for a chef, the kitchen features an expansive breakfast bar, stainless steel appliances including Miele gas cooktop, double sink, and dishwasher. The two sizeable bedrooms feature plush carpet, built in robes and a walk-in robe to the master, serviced by the home’s central sparkling bathroom, including bathtub, with the added convenience of a powder room and laundry as well. Expressions of Interest Closing Monday 7th June, 4pm Contact Mark Forytarz 0407 766 308 Inspect Saturday 1-1.30pm 66

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