ONE MARTINI FOR YOU, ONE MARTINI FOR ME In case you missed it, yesterday was World Martini Day (June 19), and while there may be no greeting cards associated with the day, there’s plenty to celebrate, including the spirit in your cocktail glass – and who says you need to celebrate on the day? While some might enjoy your Martini shaken, not stirred, like James Bond, with an olive or as part of a more extravagant cocktail, we prefer Australia’s unofficial signature cocktail, the espresso martini, and we’ve teamed up with Tia Maria to bring you some bangin’ recipes to try. THE TIA ESPRESSO MARTINI Ingredients: 25ml Tia Maria coffee liqueur 25ml Vodka Double or single shot of Espresso 5ml of sugar syrup METHOD: Fill a martini glass with ice and set aside to chill. Pour Tia Maria, vodka and espresso into a cocktail shaker. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. Pour in the contents of the shaker using a strainer and sieve into the glass. Finish with three coffee beans. THE DANCY TANGERINE Ingredients: 30mls Tia Maria 45mls Grinders Coffee 30mls Cointreau 20mls Chocolate Syrup
NEWFOLK CAFÉ WRITTEN BY CHLOE CICERO
Many of Geelong’s natives will know the old butcher’s building down Skene Street in Newtown. It’s quirky, it’s a little old, and it’s now got a new lease on life after been transformed into a little neighbourhood hangout two years ago, the muchloved café Newfolk. With hand-painted stools, a deep blue feature wall, indoor plants and stunning pendants, Newfolk sports a casual and mellow neighbourhood vibe, and one that all of Newtown know and love. It’s the happy vibes though, as much for the friendly barista’s perfectly steamed milk, that has the locals coming back time and time again, especially with new owner Harry Adamson behind the machine, who already knows the names of everyone on the block, if not all their coffee orders.
We sat down with the country boy/entrepreneur/ barista to talk all things Newfolk. Hey Harry! Congrats on the cafe. How did your Newfolk journey begin? I worked here for most of last year and absolutely fell in love with the place, so when Jaz offered it to me, I jumped at the opportunity. What sets you aside from other cafes around Geelong? We try to make an as low environmental impact as possible, by minimising waste wherever we can. We send all of our compostable waste to a small composting facility in Anakie, Just Composting, as well as working with our suppliers to minimise single-use packaging in deliveries and encouraging our customers to bring in reusable cups. We also bake most of our cakes in-house, but on the weekends we get Swedish Cinnamon Scrolls and a range of pastries from Vivienne Lucy – who by the way has the best pastries in the area.
Do you get to use many local suppliers? We love to support local, so we try to use as many local suppliers as possible, such as Born and Bread, the Fresh Food Merchant, Westeggs, Vivienne Lucy and Kingsfolk. But we do get a few things from some amazing suppliers in Melbourne. Our coffee, for example, we get from SmallBatch Roasters out of North Melbourne and we get an AMAZING hot chocolate from Monsieur Truffe in Brunswick East. Where do you draw your menu inspiration from? We get it from whatever produce is in season at the time, and also from throwing around some ideas with staff, friends and colleagues in the local café scene. Can we pretty please get a little sneak peek of the winter menu? I won’t let the cat out of the bag too soon, so all I’ll say is to expect warm and inviting wintery foods, the type of foods to warm you up from the inside out. While the new menu is definitely something we’re looking forward to, we’re also loving the new little initiative Newfolk has jumped on board with – One Good Cup. These guys are a Geelong startup whose goal is to eliminate the need for all single-use takeaway containers by providing their very own ‘keep cup’ subscription. It’s pretty cool and definitely something worth checking out so pop in and chat to Harry about the initiative, and help support this great new business and give back to Mother Nature in the process! YOU CAN FIND NEWFOLK CAFÉ AT 105 SKENE STREET, NEWTOWN AND FOLLOW THEM ON INSTAGRAM @NEWFOLK_CAFE
Glass - Served in a L1 coupe Garnish – Dark chocolate shard with Orange zest shavings METHOD:
GEELONG CELL AR DOOR HAS EXPANDED
Fill a martini glass with ice and set aside to chill. Pour Tia Maria, Cointreau, chocolate syrup, and coffee into a cocktail shaker. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. Pour in the contents of the shaker using a strainer and sieve into the glass. Finish with a chocolate shard and orange zest shavings to garnish.
If you’re a regular down Little Malop Street, you may have noticed Geelong Cellar Door took a quick break to finalise some expansions in store. Well prepare yourselves wine lovers, because the venue has reopened and is bigger than ever. The newly expanded space boasts plenty of additional seating with comfortable leather booths at the far wall, and there’s about twice as much space as there used to be to enjoy all the delicious wines on offer. It’s still the same Geelong Cellar Door, just with a whole lot of extra space to ensure Geelong’s wine lovers are well catered for.
SHARD & SALT Ingredients: 30mls Tia Maria 30mls Vodka 30mls Grinders Coffee 20mls Pineapple and Salted Caramel Syrup 4 dashes Chocolate Bitters Glass –L2 Coupe Garnish – Salted Caramel Glass METHOD: For the Salted Caramel Glass, line a baking tray with baking paper. Then put 150g of sugar and 4 tbsp of water in a heavy-based frying pan and heat, without stirring, until golden brown. Pour (in a thin layer) over the baking paper. Sprinkle with ½ tsp flaky sea salt and leave to set. Fill a martini glass with ice and set aside to chill. Pour Tia Maria, vodka, coffee, pineapple and salted caramel syrup and chocolate bitters into a cocktail shaker. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. Pour in the contents of the shaker using a strainer and sieve into the glass. Finish with a shard of salted caramel glass.
THE WINTER SHIRAZ WEEKEND RETURNS Winemakers love Shiraz for its reliability, impressive yields and resistance to disease; drinkers love it because it is delicious when young, even more beguiling with some age and is great with a range of foods. But its crowning glory is its versatility, its ability to express itself beautifully across many wine regions. Now returning for its fourth year, the annual Winter Shiraz Weekend is set to thrill connoisseurs with two days of exploring the versatility of Shiraz with beautiful wine, food and entertainment as the Geelong region basks in the mid-winter glow. This exciting celebration of Geelong Wine will take place on July 6 & 7, offering guests a unique and exclusive opportunity to taste their way across a diverse selection of award-winning Geelong wineries from the Surf Coast, Moorabool Valley and Bellarine Peninsula, 28 of them to be exact.
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Giving guests the chance to soak up the warmth of open fires and outdoor braziers in beautiful surroundings while showing off their award winning Shiraz, each winery participating in the Winter Shiraz Weekend have their own unique programs. Many include the chance to ‘meet the makers’ with knowledgeable local vignerons and producers leading you on a path of wine discovery while talented chef’s match the region’s renowned cool climate wines with hearty winter fare. The 2019 program promises to be a feast of food and wine experiences, gourmet produce, local music and wine master classes. You’ll be tempted by so many of our wineries with something special on offer for everyone, and kids are welcome. So throw off your jacket, take up a place by the fire with a glass of wine and enjoy a reprieve from the cold. Why not book some local accommodation and make a weekend of it! FOR MORE INFORMATION AND TO VIEW THE EVENT PROGRAM, PLEASE VISIT WINTERSHIRAZ.COM.AU/
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GEELONG CELLAR DOOR IS LOCATED AT 97-99 LITTLE MALOP STREET, GEELONG.
THE GEELONG HOTEL ARE HOSTING A WEEKLY DUMPING NIGHT They are so simple and yet so scrumptious – dumplings are surely one of man’s greatest inventions ever. There’s nothing quite as satisfying as dipping these little pockets of amazingness into sauce and then stuffing your face! And nothing says stuffing your face like ‘all you can eat’. That’s right. As of tonight, the Geelong Hotel will be offering all you can eat dumplings for $28 per person!! Just choose from four mouth-watering selections, including Wagyu beef Gyoza, Pork and shiitake Gyoza, Prawn and ginger and Shiitake mushroom dumpling and cancel your plans for the rest of the night. BOOKINGS ARE ESSENTIAL FOR THE DEBUT VIA WWW.GEELONGHOTEL.COM
