MELBOURNE
ISSUE 19
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Portobello mushrooms are one of the world’s most popular types
Gram magazine provides you with a snapshot of articles, opinions
of mushrooms – and given their versatility and flavour, this may
and reviews that have been published online by local food
come as no surprise. In this month’s issue, you’ll find reviews that
bloggers, bringing the online world into the physical world.
include Henry and The Fox, Percy’s Aeroplane, Josie Bones and
As the magazine is distributed to over 1000 outlets in prominent
Living Room.
Danielle Gullaci, Editor
GRAM is Food Culture. Compiled.
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SCAN TAG FOR MORE INFO ON HENRY AND THE FOX (DETAILS ON PG. 3)
HENRY AND THE FOX 525 Little Collins Street, Melbourne. Ph: 9614 3277 Words and photos by Peach Water
ABOUT PEACH WATER Probably best described as a geek girl who is an avid and active video gamer, prone to SCAN TAG TO COMMENT ON THIS ARTICLE
carnivorous cravings and mad for macarons and cupcakes. When she is not sampling the menu of Melbourne and beyond, she takes delight in designing and progressing her design portfolio.
(DETAILS ON PG. 3)
WWW.PEACH-WATER.COM
Cuisine: Modern Australian
pleasant experience, rather than burning your fingers.
Opening Hours: Monday to Friday, 7.30am until 10pm As for Nick’s short macchiato, I really liked the small ceramic cup which I’ve been wanting to try out Henry And The Fox for quite some time, but
they used. A very bright orange miniature cup, and the coffee art of the
never had a chance to. An opportunity had risen for Audrey and I to visit,
macchiato, looks very much like a starfish (twinkle, twinkle). Nick also had a
however we found out that it wasn’t opened on the weekend. It so happened
glass of Hentley Farm Riesling, which I didn’t happen to take a photo of (Bad
that my ex colleague had tweeted to see whether I would be in town to have
Peach Water! Bad!).
lunch, and I had the day off on the day. Of course the choice of the restaurant was left to me, so I asked Nick to visit me for lunch. It was great catching up as I haven’t seen him since the time I resigned from my old workplace. DRINKS Whilst I was waiting for Nick, I browsed through the drink menu. Last time when I visited The Sharing House, I really enjoyed the blood orange Capi soft drink, so I decided to order the cranberry flavour to try this time. I actually
IT’S A CUP THAT HAS TWO LAYERS, ONE WHICH HOLDS THE DRINK, AND THE OTHER BEING THE OUTER GLASS COVERING, WHICH MAKES HOLDING A GLASS OF HOT CHOCOLATE A MUCH MORE PLEASANT EXPERIENCE, RATHER THAN BURNING YOUR FINGERS.
didn’t quite enjoy the cranberry flavour because it felt as though it had a slight salty taste to it and was a bit tart in flavour. I prefer the blood orange
FOOD
flavour, however I do like how saturated the colour was of the cranberry drink.
To start off with we had some bread – very fluffy and some nice butter to go with it. I kind of wish they gave us some salt though, because I love sprinkling
Through my recommendation, Nick ordered the blood orange Capi soft
salt on my bread with some butter.
drink. I can’t exactly remember whether Nick liked it or not, but from a visual perspective I think it looked a bit paler. It might have been the slice of orange
Starters
that brought more colour to the drink.
Nick and I ordered three starter dishes to start off with:
After our meal we also had drinks with our dessert (I generally don’t), and I
Mixed Olives – Sadly 50 per cent of our olives were left untouched. Whilst
had a hot chocolate and Nick had a short macchiato.
I don’t mind eating olives in pizza and other dishes, I feel that olives on their own aren’t all too appealing to me. I guess I’m more accustomed to
Whilst I generally don’t have more than one cup of hot chocolate in a day,
my grandma’s Chinese pickled olives in brine, and not so much the western
that day was an exception for me, and I’m very glad I did because the hot
version of it. The mixed olives also comes with a glass of crostini sticks.
chocolate was great. The hot chocolate they served at Henry And The Fox was the Kali organic chocolate. Kali organic chocolate is a premium drinking
The mixed olives had citrus rind, olive oils and other ingredients which I’m
chocolate which is 100% natural, dairy and gluten free, that contains no
not too sure of. I found that the olives had a bitter taste and perhaps that’s
artificial colours, flavours or sweeteners, which is probably what made the
the reason why I didn’t enjoy them. However, Nick enjoyed it – and I’m not
hot chocolate taste great. It was very rich, and not overly sweet.
surprised as Nick is Greek and we all know that Greeks loves their olives.
Both Nick and I commented on how nice the cup looked. It’s a cup that
Fried Zucchini Flowers – Ahh, the fried zucchini flowers were our favourite
has two layers, one which holds the drink, and the other being the outer
and one of the highlights of our meal. The fried zucchini flowers were stuffed
glass covering, which makes holding a glass of hot chocolate a much more
with ricotta, mint and peas.
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Now, if you know me really well, you would know that I really don’t like mint
special of the day, and while I initially thought that the dish would have been
and would most likely avoid mint flavoured food, except for breath mints.
too heavy, it actually turned out to be okay. It was perfect for Melbourne’s
However, for this dish, I actually enjoyed it. It could be the fact that the mint
cold weather and it just warmed my heart. There was a lot of texture in this
was not overpowering and I couldn’t really taste the mint so it’s okay. I think
dish – the tender meat of the rabbit and pork and black pudding, and the
the ricotta and peas together with the zucchini flowers is a great pairing, and
rough texture of the pork scratchings, parsnip crisps and crunchy texture of
I thoroughly enjoyed it. The stalk end of the zucchini flowers had a very slight
the brioche crumbs.
bite to them, and weren’t overly soft, so I honestly think this is a perfect dish. Desserts Jamon & manchego croquettes – Hmmmm… these croquettes were
Passionfruit cheesecake, passionfruit, mousse, jelly, granita, yoghurt sorbet –
questionable. Whilst I generally love croquettes, especially Japanese
Passionfruit is probably one of my favourite fruits and knowing that there’s
croquettes, I found that these croquettes were quite underwhelming. I guess
a passionfruit cheesecake, I made sure that Nick agreed to ordering dessert
I was expecting more, but it really lacked the oomph. The manchego is quite
before our meal even started. This deconstructed passionfruit was great and
nice, but I felt that the Jamon didn’t really shine through and I couldn’t really
I loved every bit of it. As cheesecake can be a bit heavy, the jelly, granita and
taste it. But the croquettes were crunchy and weren’t too oily. I guess this
yoghurt sorbet were light so it helped balance the dish.
dish is simply okay. Quince, pear, custard, coconut crumble, coconut ice-cream – Now, when Nick Mains
said he wanted to order the crumble I didn’t think much of it. In my mind I
For mains, we ordered two dishes and we were trying to decide between the
sort of conjured an image of it being a crumble that had a tart taste to it, but
mulloway and the pork belly. Nick wanted to try the pork belly, whilst I was
when the dish came and I took my first spoonful I was sold! Now, we were
trying to stay away from it because I’m still horrified from the portion of the
told by our waitress that most people who have visited Henry And The Fox
pork belly from The Sharing House. Lol!
said their favourite dish was the passionfruit cheesecake and she was quite surprised when we told her that our favourite dish was the crumble.
Whilst we were looking at our menu we were also informed that there was a special for that day which was the rabbit and pork cassoluet and we were
I just felt that all the elements flowed with each other and it felt like a dessert
told that it’s a pretty heavy dish, so we decided to choose something lighter.
that I would go back just to have. The custard was perfect and not overly
We decided to go for the mulloway rather than the pork belly.
sweet. The coconut crumble had a great coconut texture and taste to it. Eating it together with the custard and ice cream – it was just absolutely
Mulloway, avocado, chickpea, chorizo, red pepper – If I had to choose only
heaven. I guess I prefer those subtle tasting desserts because it makes me
one type of meat to eat for the rest of my life, I would die happily eating
feel less guilty.
fish. The mulloway, avocado, chickpea, chorizo and red pepper was our other favourite dish. The mulloway was very moist and the flesh quite literally
Anyway, Henry And The Fox is now the third Paul Mathis restaurant I’ve visited
melted in my mouth. Whilst I did find the avocado, chickpea, chorizo and
and I’m glad that I’ve visited these three. I’ve had really good experiences and
red pepper combination to be a weird choice to accompany the mulloway, it
the waitresses and waiters are attentive and good at asking how our meals
actually turned out quite nice. It provided the dish with extra depth, colour
are. I think sometimes the service at a restaurant like this is quite comparable
and texture.
to the higher fine dining restaurants actually. I think I get more attention.
Rabbit & Pork Cassoulet – Rabbit confit, slow cooked pork, pork scratchings
This is definitely another restaurant that you should try. It’s such a cute
(pig ears), black pudding, parsnip crisps and brioche crumbs. This dish was the
restaurant, especially with their logo which has an adorable fox on it.
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SCAN TAG FOR MORE INFO ON PERCY’S AEROPLANE (DETAILS ON PG. 3)
PERCY’S AEROPLANE 96 Denmark Street, Kew. Ph: 9939 7642 Words and photos by I’m So Hungree
ABOUT I’M SO HUNGREE I am a Melbournite with a penchant for sweets, eating my way around Melbourne (and the world!). SCAN TAG TO COMMENT ON THIS ARTICLE
I love good food and photography. I also suffer from ‘Oooh Shiny Thing!’ syndrome. My blog is my pretty eating diary and focuses on eating out experiences. I hope you all enjoy reading as much as I enjoy sharing!
(DETAILS ON PG. 3)
WWW.IMSOHUNGREE.BLOGSPOT.COM
Hey guys! By the time this post is published I should be on a plane, or
the bit of a nerd that I am, I popped the date in my diary and set about
just about to land, or just about to get on another plane – which is kind of
getting some bloggers together to join me, since I had always raved on
appropriate since I’m covering some of the new(er) brunchy goodness that’s
about the place.
at my local, Percy’s Aeroplane. I nearly got the full Fake Photography Society out, but our dear Chairman When Percy’s Aeroplane opened, they were solely a Monday to Friday affair,
Crabby (I-Hua) was unfortunately unavailable. It’s been too long since a
catering to the work crowd, which seems to be working for them pretty well.
proper congregation.
Every time I’m in there for a takeaway chai, often at off-peak times, there’s always a small line of people waiting for takeaways too.
I had never gone further into Percy’s Aeroplane than the front foyer space so was a little surprised to find an additional room that was quite cosy but neat.
I HAD NEVER GONE FURTHER INTO PERCY’S AEROPLANE THAN THE FRONT FOYER SPACE SO WAS A LITTLE SURPRISED TO FIND AN ADDITIONAL ROOM THAT WAS QUITE COSY BUT NEAT.
With Dr Boo Radley, Bryan Boo, Fakegf Jo, Ravenous Allan and myself, Hungree Ash (oh my gosh, we’re a super hero team!), it was coffees, chai lattes and food abound. I loved my chai latte as usual, I thought the lattes and piccolos though all looked quite good too, with a nice dark colour. Bryan and Jo commented
But I was quite excited when Wesley informed me, after a regular dose of
they would have liked their coffees a bit stronger, but I suppose you will have
pestering, that they were going to be open on Saturdays soon. So being
to wait to hear from Bryan for a full analysis.
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9
I was excited to try the full brunch menu, previously the menu didn’t have as
To wrap up, in our Allan-style-brunching-gluttony tradition, we got the
much typically eggy, brunchy stuff… but with this new menu? Eggs galore!
French fruit toast with spiced blueberries, mascarpone cream, almonds and maple syrup. Um…yum!
Allan and I both got the corn fritters with avocado salsa and a tomato vinaigrette. I loved how colourful they were. And wait for it… there’s popcorn
It was sweet, but surprisingly, not too sweet. The spicy blueberries and
on my plate. Popcorn. How had I never come across this before? They were
almonds alleviated some of the richness and sweetness and I absolutely
quite delicious and I more than happily chowed them down. The avocado
loved the flavours. Came together quite nicely.
was really fresh, the tomato with a bit of zing. Quite enjoyed these. Brad went with his usual brunch fare and got the Pilot’s Breakfast, fried eggs, bacon, chorizo, mushrooms, spinach and roast tomato on toast. Protein heaven, with perfect yolks. Jo got the thyme infused mushrooms on toast, with smashed avocado with lime dressing, dukkah, creamy goat’s cheese and a poached egg. Whilst I have had my fair share of mushrooms and avocado for brunch, Percy’s Aeroplane
IT WAS SWEET, BUT SURPRISINGLY, NOT TOO SWEET. THE SPICY BLUEBERRIES AND ALMONDS ALLEVIATED SOME OF THE RICHNESS AND SWEETNESS AND I ABSOLUTELY LOVED THE FLAVOURS. CAME TOGETHER QUITE NICELY.
version had a bit of zing and excitement to the flavours. I think there was balsamic on the plate as well, which really just made it so delicious. All in all, I’m still frankly quite excited by the brunch menu at Percy’s Bryan went with the tortilla rancheros, surprisingly not served with a tortilla,
Aeroplane. I’ve returned once with my cousins since this visit and enjoyed
but was a baked dish with chorizo, white bean stew and poached egg. Whilst
the filling and delicious food (in which everything is either made in house or
I’m typically used to seeing baked eggs being kinda saucy, this one wasn’t as
sourced locally), smiley service and relaxed atmosphere as much as the first
saucy, if that’s your thing. I think Bryan still quite liked this though… this meal
brunchy visit. Be sure to check out the changing chalk cartoon drawings on
was a little while ago, so I can’t remember exactly.
the blackboard outside and in front of the counter.
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(At selected times)
SCAN TAG FOR MORE INFO ON JOSIE BONES (DETAILS ON PG. 3)
JOSIE BONES 98 Smith Street, Collingwood. Ph: 9417 1878 Words and photos by Ros ABOUT ROS Ros is an emerging freelance writer and blogger. She is always in search of the perfect food experience because there is no excuse for mediocre. Ros is inspired by the people around her and can often be seen exploring eating spots around town. A friend once exclaimed, “Your phone is full of food photos!” When Ros is not eating, she also likes to write about her travel adventures and the odd short story.
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
WWW.ROSBLOGGER.WORDPRESS.COM
So many times we have driven past an area and said, “We really must try the
with chestnut crumble; slow roasted pork shoulder; salt cod croquette; and
restaurants around here.” And never get around to it. We finally do this time.
master stock pig’s trotter spring roll. I am leaving the telling of the best till last even though we eat it first – pork crackling. I don’t know how you would
One Saturday night, hubby Dean is scheduled to drum at a jazz gig but is
describe it so let’s just say it’s remotely (very remotely) similar to the version
replaced due to some communication problem. I have already arranged a
of the pork crackling nibbles you can buy in a bag in the supermarket. But it
sitter for our son, Harvey, so we don’t want to waste the opportunity. We hop
tastes real. Doesn’t really do it justice – best just to go and try it for yourself.
on a tram down Smith Street, Collingwood and get off just before Gertrude Street. At night, this area just buzzes with bars and restaurants. It’s quite
A couple of weeks later, we happen to be in the area again. Our original choice
amazing how places can look so different day and night. Restaurants, bars
for dinner is full so we happily end up back at Josie Bones, this time with
and clubs light up with flashy neon signs. People laughing and wandering
Harvey. They seat us at the bar which is delightfully more fun than sitting at a
about looking at menus on restaurant windows, peering into places deciding
table. We get to watch them skillfully slice their delicious bread into very thin
whether this is the place or not to head into.
pieces. We get to watch them pour beers and wines. Harvey eats everything we order which the wait staff think is wonderful and we don’t even have to
Apart from the name, the first thing you notice about Josie Bones as you
order the chips to keep him full. I ask for a little more bread just to make sure.
approach the front doors are the handles. Metal pig trotters pointing towards you invite you to shake its “hand” before you enter.
Josie Bones’ pork crackling inspires us to make our own. I read somewhere that to make perfect crackling, there needs to be a fair bit of fat on the rind
Once seated, you cannot help but be overwhelmed by this massive image on
so I am happy with my purchase from the butcher, 2.6kg of pork shoulder. I
the wall above the bar, outstanding in many ways. “Is it an erotic image of a
did ask the butcher to score the rind but it’s not a great job so Dean has to
pig lying on its back?” We wonder. After all, we are in a place promoting the
finish it using a very sharp, brand new Stanley knife blade (it’s the best way).
humble pig. The waitress satisfies our curiosity by letting us know it is actually
I coat it with Maldon sea salt and a little bit of olive oil. It goes in a very hot
a rabbit. It’s a talking point but not being into erotic images of rabbits, it is
oven (240°C) for 25 or so minutes, then a further 2½ hours at 160°C. One of
the one thing that unsettles me a little. Still, cannot help looking at it.
our best purchases is a meat thermometer as every time we use it, the meat is cooked to perfection.
Below to the right of the rabbit is a count of how many people they have converted into beer drinkers and how many people they have converted into
Dean carefully cuts the crackling/rind (with fat) away from the rest of the
meat eaters. The beer drinker conversion rate is much higher, as expected.
meat which he places in foil to keep warm.
But does it mean that they have got a person to drink a whole glass of beer or have a sip? Does it mean a vegetarian has tasted some prosciutto?
We place the crackling on a sheet of baking paper on a tray and in the oven which goes back up to 240°C. We watch it with great diligence, peering in
By 7pm, there is no spare seat in the house. It’s packed with couples on dates
the oven every couple of minutes or so, taking care it doesn’t burn. When it
holding hands across tables, families with big and little kids, friends catching
looks ready, we take it out. Perfect crackling. Best we ever had at home and
up and, interestingly, Asian tourists.
out. I think we have found the secret.
Josie Bones is another one of the places boasting tasting plates and grazing
I haven’t mentioned the rest of the dish yet because that is worth a paragraph
food. You would think that by now we would be sick of this concept but it
in itself. The pork is roasted on a bed of fennel, pear and red onions. This, we
really does work because what’s the point of going somewhere if you can’t
know, makes a perfect salad when raw but it makes an unbelievably delicious
try everything on the menu. And I reckon if you were in a group of eight or
accompaniment to roast pork. We add around two cups of verjuice (white
more, you could actually do this. I must also mention that Josie Bones is
wine or cider would work too) so everything is caramelised and cooked in
about beer, serving 250 plus kinds. Lucky Dean, indifferent me. Seems beer
pork fat (oh so yummy but naughty). The sweetness really complements the
is the new wine these days.
meat. Just to make me feel better and not so indulgent, we serve the pork with steamed beans (no butter, no oil, no salt). It works remarkably well.
So we choose… Duck prosciutto on a bed of braised pearl barley with mustard fruits and candied walnuts; pumpkin and smoked cheddar gratin
Josie Bones, you are all you are cracked up to be and then some.
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RECIPE: CURRY BEEF PIE Recipe and photos by Mish Delish
ABOUT MISH DELISH Mish Delish is a recipe blogger and food stylist, who cooks from scratch, using quality SCAN TAG TO COMMENT ON THIS ARTICLE
seasonal ingredients. She demystifies complicated cooking techniques and helps home cooks to create spectacular meals at home. And, make them look pretty too.
WWW.MISHDELISH.COM
(DETAILS ON PG. 3)
My Nan used to make me curry beef pies as a kid, and I loved them. I
1 kg chuck or blade steak, diced into small pieces
totally forgot about them until recently and as it turns out my kids love
1 large brown onion, diced
them as well.
3 cloves garlic, finely chopped 1 stick celery, finely diced
Serves 6
1 carrot, finely diced 1 heaped tbsp curry powder
INGREDIENTS
Beef stock to cover (approx. 500ml) 2 sheets of puff pastry
2 tbsp rice bran oil
14
1 beaten egg for egg wash
MY NAN USED TO MAKE ME CURRY BEEF PIES AS A KID, AND I LOVED THEM. I TOTALLY FORGOT ABOUT THEM UNTIL RECENTLY AND AS IT TURNS OUT MY KIDS LOVE THEM AS WELL.
Cover with the beef stock and bring to the boil.
METHOD
Spoon in the cooled filling and cover with the second sheet of pastry.
Pre heat oven to 180°C.
Crimp the edges to seal the pie. Poke a few holes in the top and glaze
Reduce heat and simmer on a low heat for 2 hours until most of the liquid has reduced and the beef is meltingly tender. Allow to cool. Grease a pie dish and line with the pastry.
with egg wash. Heat the oil in a large heavy based pot. Bake in the oven for 25 to 30 minutes or until golden and crispy. Brown the beef in batches, remove from the pot and set aside. Add the onion and garlic to the pot and gently sauté for a few minutes until soft and then add the carrot and celery. Stir and cook gently for 5 minutes. Add the beef back to the pot and stir through the curry powder.
SCAN TAG FOR MORE INFO ON SEOUL SOUL (DETAILS ON PG. 3)
SEOUL SOUL 323 Victoria Street, Abbotsford. Ph: 0478 768 760 Words and photos by Chomp and Slurp
ABOUT CHOMP AND SLURP Photographing my food doesn’t take away my personal encounter because it’s such a visual and olfactory adventure. I’m all about the love of food and will only blog about the positive elements because being vicious and negative about food experiences will only give you a heart and tummy ache.
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
WWW.CHOMPANDSLURP.WORDPRESS.COM
Opening hours:
Beef Bulgogi ($10). I couldn’t pronounce it but the waitress was happy
Monday to Sunday lunch and dinner, 12:00pm – 11:30pm
to help me say it correctly.
On my way home from work, this place would always catch my eye.
Then I ordered prawn dumplings ($5) just in case it wasn’t enough.
No matter how many brightly coloured shop fronts are tightly packed
But I shouldn’t have because a few minutes later came my meal in a
together in the Little Asia/Victoria Street, this newbie would draw me
round wooden bucket/bowl with a little side handle. It looked so cute
in. I guess I was intrigued by its entrance being an outdoor eatery, very
and comforting. I tucked into the tender delicious beef. I was hesitant
reminiscent to one of those Udon stands that I’ve seen in so many animes.
because I thought it was going to be too spicy but it was totally fine. Rice topped with red pickle and black sesame seeds, fresh salad leaves with a
So today, with the cold wintery winds blasting and almost at the cusp
crown of fine carrot strings, spring rolls, orange wedge and grapes.
of a down pour, I headed into this Korean restaurant. I wasn’t sure whether I should be sitting out in the cold but this was actually their
My prawn dumplings (four pieces) were served on a rectangular plate
foyer where they served take away and whilst I was reading the many
over a bed of kim-chi and accompanying dipping sauce. Yummy! At
reviews plastered on their wall, I was invited in out of the cold by one of
first, I was concerned that my order was mixed up because I bit into
the friendly waitresses.
my dumpling and it was green but then came the familiar sweet/salty juiciness of the prawn pieces.
She sat me down, gave me a pitcher full of water, a glass and a menu. Everything looked so delicious and since I wasn’t having a barbeque, I
This place hit the right spot for me and I came in at a good time because
didn’t sit at one of those long communal barbeque tables. I ordered a
within 20 minutes the place was jam packed full of people.
E
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RESTAURANT
SCAN TAG FOR MORE INFO ON SEOUL SOUL (DETAILS ON PG. 3)
PORTLAND BREWERY 127 Russell Street, Melbourne. Ph: 9810 0064 Words and photos by TipplesBeer
ABOUT TIPPLESBEER TipplesBeer tells the stories of author Leon Sammartino’s beer-soaked adventures in Melbourne’s craft beer scene. He can be found propping up the bar at any number of inner city pubs. TipplesBeer rates beer by glass size – from best to worst. That would be jug, pint, schooner, pot or butchers.
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James Squire may have been one of the pioneers of craft beer in
exclusive to the Portland Hotel brews. And best still, the taps behind the
Australia, but too many beer geeks have fallen off the radar, accused
bars are connected straight to the bright tanks – so it doesn’t get any
of being too mainstream and not a real craft brewery. Craft beer folk
more fresh and local than that.
love the vision of the lone (possibly mad) brewer toiling away in a hot brewhouse, concocting personalised, evolving recipes and then getting
This set-up is best described as a brew pub, which is not something you
that beer as fresh as possible to their local market. Well, I’m here to tell
see a lot of in Australia, but they are all the rage in the United States,
you this is exactly what James Squire does.
which is widely seen as a world leader in modern craft beer. What makes it even more unusual is that this little stand-alone brewery exists within
Maybe not the standard James Squire range, but those with a fancy
the larger Malt Shovel/James Squire/Lion beverages empire.
back story of a convict, thief and general scallywag turned brewer named James Squire. The main range is pretty standard commercial fare, brewed in volume in Sydney, pasteurised and shipped around the country. Nothing wrong with that of course, but not the thing that floats the boats of beer snobs. What we get excited about, is happening at James Squire though, and in the most unlikely of places – in Russell Street. Tucked in next to Greater
IT IS PARTICULARLY NOTICEABLE IN THE AROMA, WHICH INSTANTLY HITS YOU WITH BOTH FRUITY AND FLORAL TONES AND JUST BEGS YOU TO TAKE A SIP. A VERY PLEASANT SESSIONABLE PALE – SCHOONER.
Union cinemas is the Portland Hotel, which much like James Squire himself has a sordid past. I’m reliably informed it used to be a strip club (not that I would know anything about that) and may even have a ghost
Dan is passionate both about the brewery and its place in the empire.
stripper, I assume giving lap dances to Bill Cosby and Patrick Swayze.
He tells me that this proves James Squires’ commitment to craft beer
And it now ticks all of the beer snob beery attributes.
and the small size brewery gives them a chance to experiment and brew special beer (like their recent Black IPA for Good Beer Week or
That’s right, almost hidden in one corner is a small scale working brewery
Rauchbier for the Food and Wine Festival). Serving in-house allows
pumping out batches, 800 litres at a time. If you pop in during the day,
them to get feedback straight away – and that feedback should be good.
you can see brewer, Dan Dainton, toiling away making his own small run,
I sampled four of the regular in-house brews while I was there. All four
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were designed to be a step more challenging than the standard James
Unfortunately the Highwayman had proved so popular it had run out,
Squire range, but still approachable for the average punter wandering
but Dan did give me a taste of the new batch, still fermenting in the
in off the street.
tanks. Although this wasn’t fully developed yet and uncarbonated, it was easy to tell that this American-style red ale was a quality brew.
THE BODY ON THIS BEER WAS OUTSTANDING, SO FULL, YET SOFT AND ALMOST LUXURIOUS. IT WAS NICELY BALANCED WITH THE DRY ROASTED, ALMOST BURNT MALT TONES. REALLY VERY NICE STUFF – PINT.
The standout for me though was The Craic, which is a nitrogen carbonated (just like Guinness) dry Irish stout. The body on this beer was outstanding, so full, yet soft and almost luxurious. It was nicely balanced with the dry roasted, almost burnt malt tones. Really very nice stuff – pint. But the pub isn’t all about beer, it also has an extensive menu. There are all the pub grub options you would expect like burgers and parmas,
The Portland Pale is like the 150 Lashes pale ale from the main range
as well as more exotic fare like the emu salad that I scarfed down over
but turned up to 11 with more malt and more hops. It is particularly
lunch and was very happy with.
noticeable in the aroma, which instantly hits you with both fruity and floral tones and just begs you to take a sip. A very pleasant sessionable
So there you have it, a well located pub for after work or pre-movie
pale – schooner.
drinks. The Portland ticks all the boxes on the craft beer creditability checklist, but is not overwhelming for your non-crafty friends, and to
The Speculator is another pale ale, but a step up again, there is more length in the taste than the Portland Pale coming from even more hops, but completely balanced with a robust body and great mouthfeel – pint.
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top it all off you can eat half of our coat of arms there as well.
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LIVING ROOM 12-18 Claremont Avenue, Malvern. Ph: 9576 0356 Words and photos by I-Hua Lim ABOUT MS I-HUA A HR professional who enjoys living in Melbourne and spends a lot of her time SCAN TAG TO COMMENT ON THIS ARTICLE
trying not to let life get the better of her. This blog is mostly about food…with a bit of travelling, concerts, books, movies and occasional writing thrown in.
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Now as you are all aware of, I am no wine connoisseur. I drink wine purely out
are hand picked and gently crushed before being bottled for production.
of enjoyment and because I like the taste of it. Don’t ask me about the hints
As we stood around sipping our lovely Riesling, we enjoyed two types of
of bergamot, lavender and fairy dust in each swivel and sip. Don’t ask me to
canapés from the kitchen - Cured Salmon with baby beets, orange, radish
distinguish between the regions and don’t ask me to differentiate between
and coriander on a cute soup spoon and Rabbit Rillette with quince paste.
the barrels in which the wine was kept in. I will be completely honest with
The favourite for us was the rillette.
you. I’d be hopeless. However, that being said, I can tell a good wine from a bad. And really, at the end of the day, that’s what counts, correct?
When someone asked, “How long should a Riesling age?”, Paul Smith (Senior Winemaker) informed us that in terms of Rieslings, it ages rather uniquely.
I recently attended a wine dinner hosted by the good folks of Wirra Wirra
You either drink it within its first 18 months or wait after 5 years, if not, you
Winery (South Australia) at my local (that’s how I roll) one hatted restaurant,
get what winemakers call, the “dumb years”.
Livingroom in Malvern. Wirra Wirra is an aboriginal name meaning “amongst the gums”, which should give you an idea of the surrounding areas
When we were seated, we were poured the 2011 12th Man Adelaide Hills
of the winery.
Chardonnay. Why is it called the 12th Man? The founder of Wirra Wirra Wines, Robert Strangways Wigley, always wanted to be the 12th man of the
As Azzie and I arrived, it was clear to us that everyone in attendance was
Australian cricketing team. According to the notes, this Chardonnay has a
already having a good time, and we lost no time in whipping out our cameras
buttery and creamy taste on the palate with hints of citrus from nectarines
and joining them in their revelry.
and peaches.
What I like about dining at Livingroom is the fact that it looks and feels as
Salad of Slow Cooked Salmon with Pickled Young Onions paired with 2011
if you are actually in someone’s private living room. It’s comfortable and
12th Man Adelaide Hills Chardonnay: The salmon was cooked beautifully and
extremely cosy. The dim lighting, (although proving to be quite challenging
I loved the pickled onions (which I have had on my previous visit) and liked
with my pictures) is a lovely romantic mood lighting for the place.
the freshness of the dish. However, I didn’t quite think that the dish matched the Chardonnay very well. There was just a missing element.
We started off with Canapés paired with 2012 The Last Watch Adelaide Hills Riesling. The Riesling we were informed, was picked only 2.5 weeks ago
Next, we were served a delicious Crispy Belly of Pork with Celeriac Remoulade
from Adelaide Hills (which has good climate for these grapes). The grapes
which was paired with 2010 The Absconder McLaren Vale Grenache. The
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pork belly came resting on a hazelnut and pork emulsion made with pork
The resulting taste you get on the palate is a lovely raspberry and plum with
jus and Pedro Ximenez. The dish was perfectly matched with the red. I’m
a slightly sandy texture.
not usually a fan of reds, but I think because the Absconder was slightly on
Also matched with the lamb was the 2009 RSW McLaren Vale Shiraz which
the sweeter side of things, I absolutely loved it. The fruit that goes into this
is named after the founder. This shiraz has great intensity, very perfumy and
wine is again hand picked, and given a five day cold soak, before letting it
very spicy, adding to the great depth and flavour with hints of licorice (or
sit on its skin for around a week. From there it is aged for 12 months in very
aniseed), chocolate, raspberry and plum.
old French oak (to soften and round the wine), producing the slightly musky floral notes.
To end the fun night, we had a Calendar Selection Farmhouse Cheddar served with the amazing house made quince paste.
Once the Absconder was cleared away, the team behind the winery decided to play a little wine guessing game, with the winner walking away with five
The food at Livingroom Restaurant, Malvern was once again very enjoyable.
bottles of wine. All we had to do was to say true or false, or yes or no to each
I can’t help but feel like a lucky duck that such an establishment exists in a
of the ‘facts’ they presented.
suburb so near me. I had a great fun night tasting the many wines from Wirra Wirra and again, I have learnt a lot about wines (but never enough!) through
It was a nail biting neck-to-neck competition and Azzie won. Yayy! The wine
this experience.
which we were all tasting (and failed to correctly identify) was the 2004 Church Block Cabernet Sauvignon Shiraz Merlot which is a wood matured
[Ms I-Hua dined courtesy of Livingroom Restaurant, Wirra Wirra winery and
dry red, blended consistently to a medium weight.
Hot House Media and Events]
Duo of Lamb – Slow Cooked Shoulder of Lamb with Persillade and Roast
*Disclaimer: All food ratings & review are purely based on my own experiences
Rump of Lamb with Beetroot Chrian paired with 2009 RSW McLaren Vale
and how I feel about the service, food and quality at the time of visit.
Shiraz and 2010 Woodhenge McLaren Vale Shiraz. The lamb was too good to be true! It was tender, juicy and every bit a piece of lamb should be.
Food/Cuisine: European/Mediterranean
The roasted lamb rump had the most amazing crumbs of which included
Dining Style: Restaurant
parsley. Just so good. Matched together with the Shiraz named tongue-incheek to Stonehenge, the Woodhenge is grown on vineyards close to the
Opening Hours:
sea, with clay soil and limestone base. This produces a very juicy rich fruit
Lunch: Wednesday to Sunday, 12:00pm to 3:00pm
which is hand picked and stored in a combination of French and American
Dinner: Tuesday to Saturday, 6:00pm to 11:00pm
oak barrels.
Weekend Breakfast: 8:00am to 3:00pm
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HELL OF THE NORTH 135 Greeves Street, Fitzroy. Ph: 9417 6660 Words and photos by Almost Always Ravenous
ABOUT ALMOST ALWAYS RAVENOUS A twenty something year old Melbourne-born food lover, with the perpetual struggle SCAN TAG TO COMMENT ON THIS ARTICLE
of juggling his life between a demanding day job, an insatiable appetite to eat and satisfy a fastidious palate, and still find time to write a culinary journal and lead a somewhat normal life. More often than not, the ravenous stomach prevails!
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WWW.ALMOSTALWAYSRAVENOUS.WORDPRESS.COM
To write about French food in Melbourne immediately after returning
gnocchi folded in with juicy bits, crunchy bites and a warm glaze of
from Paris may seem like an appalling idea, but you might be pleased
stock.
to hear that the benchmark back home is actually not as bad as one would think. It does however, take a little hunting and rummaging through the rubbles. With no fluoro or out-jutting signage to draw your attention, it seems all the emphasis these days are on the doors – stark bright yellow. Tucked away in quite a dark suburban alleyway, you really rely on your iPhone to point you towards this netherworld, assuming the devil hasn’t already roped you in from the minute you called to make a reservation (phone
WITH THE WEATHER IN A FROSTY SWING, IT WAS TIME TO TUCK INTO SOME HEARTY FOOD, FRENCH FOOD NO DOUBT. NO BETTER WAY TO CELEBRATE A BIRTHDAY THAN TO ORDER ALMOST EVERY ITEM ON THE MENU AND GORGE ON BEAUTIFUL FOOD. BEHOLD...
number 9417 6660, coincidental?). With the weather in a frosty swing, it was time to tuck into some hearty
Mulloway, Potato Farci, Red Wine Fumet: The white flesh of the Mulloway
food, French food no doubt. No better way to celebrate a birthday
was perfectly seared fall-away-from-the-fork-soft. A beautiful red wine
than to order almost every item on the menu and gorge on beautiful
stock lay beneath.
food. Behold… Beef Tartare: It was crimson red, juicy and finely seasoned. More please! Scallops with Jerusalem Artichoke: Generously plump, moist scallops lightly seared, with a delicate-earthy-creamy blend of artichoke. Too bad
Cassoulet: Though not as refined as the haute-version I had the pleasure
we had to cut them into small pieces so that we could ‘share’ it.
of sampling in France, this slow cooked casserole of duck and haricot beans is a hearty filler.
Aged Sirloin with Peppercorn Sauce: Six thickly carved slices of fire-brick red sirloin are mind-blowingly good. They are absolutely melt-in-your-
Murray River Pork, Rhubarb, Five Spice: I don’t remember much about
mouth soft with a well seared outer crust.
this particular dish alongside the many stars of the night. There were fatty cuts of what seemed like poached pork belly that were a little on
Gnocchi with Wild Mushrooms and Pumpkin: It almost looks like an Asian
the blander side, despite the rhubarb and spice. And obviously I must
stir fry to be honest. Little golden nuggets of velvety, gently chewy
disclose that I do have a bias towards pork with crackling…
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Milawa Duck Pot Au Feu, Winter Vegetables: This would be the first not seared or deep fried confit duck I have seen been served at a restaurant. Although pale and uncoloured, the meat is extremely tender, exuding the beautiful aroma of duck fat. I think I went back for *ahem* multiple servings. Duck sausage and a selection of vegetables to complement. Before you go and wipe the drool from the side of your mouth, please keep reading... as no dinner is ever complete without dessert!
THE WAITER PLUNGES HIS SPOON INTO THE CHOCOLATE CRUST, BEFORE THEN POURING LIQUID CHOCOLATE INTO THE SOFT CHOCOLATE MIDDLE. NEED I SAY MORE? THIS SOUFFLÉ IS A LITTLE HEAVIER BOTH IN FLAVOUR (COMPARED WITH SOME FRUIT OR VANILLA RENDITIONS) AND IN TEXTURE, BUT IS A MUST TRY FOR ANY CHOCOLATE LOVER.
Chocolate Souffle: The waiter plunges his spoon into the chocolate crust, before then pouring liquid chocolate into the soft chocolate middle.
Crepes Suzette Flambe: This pan comes out literally flaming hot
Need I say more? This soufflé is a little heavier both in flavour (compared
with alcohol on fire with a lovely citrus aroma. The crepes are just
with some fruit or vanilla renditions) and in texture, but is a must try for
the right texture neither so soft it disintegrates, nor too firm that it
any chocolate lover.
becomes tough.
Creme Brulee: Well-executed with a creamy consistency custard and a
Rating: Yummy+2
thin crackle of evenly flamed brulee. However, out of personal preference I disapprove of the heaviness imposed by the high cream content,
There is very little to fault in the food brought out from this kitchen.
overwhelming the subtleties of vanilla and egg.
The food is French chic but not haute, hearty yet elegant, and the winter dishes are served in cute little black skillets. A place I will most
Caramel Mousse, Quince: This was probably the least received dessert of
certainly return.
the night, apparently with a degree of ‘incongruent’ acidity that made it a little off putting. I found the nutty bite, light caramel notes, creamy
Notes: average $40/head, excluding drinks. Menu is designed to
texture and quince perfume delightful.
be shared.
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WINE REVIEWS Words and photos by Krystina Menegazzo
ABOUT KRYSTINA MENEGAZZO La Donna del Vino is the pseudonym of this young lady from Melbourne who completed her winemaking degree whilst being a gypsy working in vintages throughout Australia and Italy. Finally she decided to return home and sell wine instead. In her spare time she cooks, eats, drinks buon vino and is a self-confessed Neb Head (someone really into Nebbiolo).
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HEAD RED GSM 2011
and Alvarinho (30%), which works to enhance the steely and mineral
Barossa Valley, South Australia. RRP $25.00
aspects in the wine. The dominating Loureiro adds aromas of white
I figured it made sense to get any laughs out of the way upfront and
flowers, white nectarine flesh and a buttery cream touch with a light
open my monthly reviews with a wine called Head Red [giggling and
lift of lemon. While the palate is quite simple overall, it has a surprising
chuckling]. Ahem. Winemaker Alex Head goes to a lot of trouble to
mid-palate creaminess that balances nicely with the zesty acidity of
make his wines taste absolutely fabulous, even in the poorer vintage
the wine. Lingering flavours of lemon curd and bergamot flower further
season of 2011. This wine is produced from mostly declassified 100-
add to the appeal of this white wine from the Anselmo Mendes Winery.
year old Grenache (75%), Shiraz (15%) and Mataro (10%) vines from the
Having said that, I do not think I required too much convincing to keep
Greenock area in the Barossa Valley.
drinking a wine that brought delightful memories of the Portuguese
The uncharacteristically cool season the Barossa Valley experienced in
floating back. Available from Europa Cellars.
2011 has given rise to some strong cool-climate aromas in the fruit. This particular vintage offers scents of wild berry and intense peppercorn.
BRASH HIGGINS Cabernet Sauvignon 2009
On the flipside of the flavour coin there are more inky characters and
McLaren Vale, South Australia. RRP $39.00
notes of violets and black olives. It was suggested that I should chill
Brash Higgins is the alter-ego of Brad Hickey, a former New York City
the wine if I was to drink it in a warmer climate. However, given the
sommelier who came to work vintage in McLaren Vale, fell in love with
Melbourne forecast for August is not showing any signs of t-shirt
the land and its people, and seemingly never left. He now makes a
weather, I decided to drink it as is. It has a smooth, sweet wild berry
range of wines from the elevated Omensetter vineyard in McLaren Vale
entry with that peppery touch, then sparkly acidity and a gentle tannic
producing Shiraz, Cabernet Sauvignon and even a quirky take on the
grip to finish.
Sicilian Nero d’Avola black grape.
The Head Red GSM is a wonderful early-drinking style. It just goes to
Prior to meeting Mr Hickey, my initial thoughts were that the ‘brash’ part
show that a gangbuster wine can still be made in difficult conditions
of the brand name might prove to epitomise the stereotypical booming
when there is such a conscientious and skilled winemaker handling the
American. It was his nickname after all. Fortunately, it turned out that
fruit. Available from Blackhearts & Sparrow and Europa Cellars.
he has a much softer disposition and is simply a cheerful, boisterous, young-at-heart winemaker living out his dream. In fact, the ‘brash’ title
ANSELMO MENDES Muros Antigos 2010
is more aptly assigned to the wine itself. While I was unaware of this
Vinho Verde, Portugal. RRP $28.00
at the outset, I went on to have, quite fittingly, a ball-themed dinner.
I feel like I have this natural affinity with Portugal. I travelled there briefly
There were meatballs, and yes, this Cabernet Sauvignon had balls
a couple of years ago and found the cuisine comforting and homely,
too. This is a classic big oak style. It is a thick, deep purple colour and
the people constantly smiling and generous, and the wines charming
opens with aromas of blackcurrant, smoke and oak. The palate does
overall. So it was of little surprise to me that I was immediately drawn to
not hold back with thick, inky, vanilla-like flavours and chalky tannins. I
the Muros Antigos when I glimpsed the words ‘Produto de Portugal’ on
suppose spending two years in 50% new and 50% one year old French
the label while browsing the shelves.
hogsheads would do that to a wine. There is always a time and a place
Vinho Verde literally translates to ‘green wine’ and denotes a quality
for a wine like this, and that is alongside any hearty, meat-based dinner.
wine area that extends along the north west of Portugal and produces
It is not often that I enter into such ballsy wine territory, but who would
youthful white wines. The two grape varieties used in this wine are
have thought that it would take an American to get me back there?
Loureiro (70%), which is the most planted grape in the Vinho Verde area,
Available from Toorak Cellars and Seddon Wine Store.
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Strozzi
Trunk Bar and Café
FEDERATION SQUARE
Carlton Club
Summit Café and Bar
Urban Deli
Beer Deluxe
Degani
Switchboard Café
Donatos Café
The Brazilian Bean
EXPLORATION LANE
Time Out Café
Earl Canteen
The Kitchen Cat
League of Honest Coffee
Transport/Transit
Elephant and Wheelbarrow
The Sherlock Holmes
Florentino Bar
The Trust
FLINDERS LANE
FRANKLIN STREET
Gloria Jeans
Treasury Restaurant and Bar
101 Café bar
Miss Libertine
GPO Café
Tutti In Piazza
Adelphi
Imperial Hotel
Zuffa
Bluestone
HARDWARE LANE
Ito Noodle Café
Zuroona Café
Breadwell
Affogato
Brunetti (City Square)
Aloi Na
Izakaya Hachibeh
Young and Jacksons Pub
Café Chinotto
Korova
DEGRAVES STREET
Bull and Bear Tavern
Basic Bites
Lanes Edge Bar
Barber on Degraves
Bull Run
Campari House
Langleys Café
Café Andiamo
Café 53
Charlie’s Bar
Movida Terrazza
Degraves Espresso
Café Rema
Creperie Le Triskel
Nando's
Grill’d
Cafenatics
Khokolat Bar
Nudel Bar
Issu
Cecconis
La La Land
Pellegrinis
Little Cupcakes
Chin Chin
Max Café Bar
Red Violin
Sea Salt
City Library Café
POP Restaurant and Bar
Romano's
The Quarter
Coda Bar Restaurant
Settebello
Royal Melbourne Hotel
TOFWD Deli
Coffee Eclipse
Tastebuds of Melbourne
Crema Espresso Bar
The Mill
DOCKLANDS
Cumulus
Vialetto Restaurant
Society Restaurant
Banc Café
Friends Café
Spaghetti Tree
Coffee Gauge
Full Plate Café
HOSIER LANE
Spleen Bar
La Tazzina
Glicks
Misty
Squires Loft Steakhouse
Lamore Docklands
Il Cubico Café
Movida
Street Café
Nixon Hotel
KCL
The Bund
Squires Loft Steakhouse
Lustre Bar
LA TROBE STREET
The Mess Hall
Watermark
Nighcat Bar
Basement @ 350 Latrobe
Overdraft Café
Blaq Café Bar
Salida Shuji Sushi
Tuscan Bar Grill Twenty Seconds Café
ELIZABETH STREET
Papa Goose
Café Nostimo
The Harbour Kitchen
Café Scalletti
Roasted Coffee Bar
Cafenatics on Latrobe
Café Victoria
Rosati
Club Chef
COLLINS STREET
Citi Noodle Café
Superfino
Coffee Academy
Alfreds Place Café
Coffea
Swiss Club Victoria
Duke of Kent Hotel
Bistrot D'Orsay
Edelweiss Café
Tazio Birraria Pizzeria
Frescatis Fine Foods
Blue Bag
Food Inc
Terra Rossa
Internet Café
Box on Collins
Jasper Kitchen
The Trust
Kanda Sushi Noodle Bar
Café Esc
Lord of the Fries
Verge
Klik food and Drink
Charles Dickens Tavern
Piazza Vittoria
Yak Bar
Latrobe Café
Collins Quarter
Spiga
Mr Tulk (State Library North)
Degani
The Garden Café
Oriental Spoon
Egons Café Bakery
Tropicana
Spicy Noodle Café William Angliss Bistro
LITTLE BOURKE STREET
LITTLE LONSDALE STREET
RANKINS LANE
Oxford Scholar
Bar Humbug
1000 Pound Bend
Manchester Press
Soul Café
Brother Baba Budan
166 Espresso Bar
Café 600 (Hotel Ibis)
Angliss Restaurant
RUSSELL STREET
Sushi Sushi
Ishiya Stonegrill Dining
Café 111
A1 Café Restaurant
The Lounge
Korean BBQ Buffet
Café 18
Bean Room
The Order
Kri Kri
Don Too
Blu Point Café
The Wine Bar
La Di Da
Equinox
Café 294
Three Below
Little B
Gianni Luncheon
Chilli Café
Time Out Café
Longrain
Giraffe Café
China Bar
Transport/Transit
Mezzo Bar and Grill
Horse Bazaar
Hawkers Café
Your Thai Rice Noodle
Mrs Parmas
Il Vicoletto
Ian Potter Centre
Yoyogi
Plus 39 Pizza
Koukos Café
Infinity Café Bar
Punch Lane
Match
Ishikai Japanese café
THE CAUSEWAY
Scugnizzo
Modo Mio Café
Izakaya Den (Basement)
Grasshopper’s Feast
Section 8 (Chinatown)
Oddfellows Hotel
James Squire Brewhouse
Shuji sushi
Rue Bebelons
King of Kings
WILLIAM STREET
SMXL Café
Seamstress
Postal Hall
Illia Café and Bar
Softbelly Bar
Shop 7 Espresso
Red Hummingbird
La Stradda Café
Sorry Grandma
Strike
Slate
Sushi & Bon Apetit
The Little Café on Healeys Lane
Seoul House Syn Bar
The Apartment
Troika Bar
Teppansan
Vine Café Bar
York Café
The Portland Hotel
QUEEN STREET
Two Fingers
Bellini (ANZ Building)
Won Ton House
Chaise Lounge
Zmeg's Café
Degani
LITTLE COLLINS STREET Bar Lourinha
LONSDALE STREET Aspro Ble
Starbucks
The Mint
Mercat Cross Hotel
Basso
Babbo
Bridie O Reilly's
Baguette Club
SPENCER STREET
Michaelangelo
Brisq
Baraki
Carron Tavern
Muleta's
Cacao Fine Chocolates
Club Retro
Pensione Hotel
Nashi
Café De Tuscany
Colonial Hotel
Caffe e Torto
Degani
SPRING STREET
Romano's
Champagne Lounge
Demi Tasse
Appitizer Kubklam
Segafredo
Chestnut Exchange Café
Emerald Peacock
Café 201
Sparrow’s Nest
Council House 2
Encore Café Bar
City Wine Shop
Speck
Elevenses
Golden Monkey
Elms Family Hotel
Exchange Coffee
Hikari Sushi
Federici Café
Famish'd
J Walk Café
Hudson's Coffee
Fiddler Pub
Japanese Pub Shogun
Lime Café Bar
Gills Diner
Kenny's Bakery
The European
Gordon's Café & Bar
LatteLove Café
Guava Bean
Le Traiteur
SWANSTON STREET
Hairy Canary
Legals Café Bar
3 Below
Henry and the Fox
Madame Kay's
Beer Deluxe
Hudson's Coffee
Urban Deli
Café L'Incontro
Irish Times Pub
Wheat Restaurant Bar
Café Mimo
Kartel Kitten club
Nourish
Citi Espresso MEYERS PLACE
Claypot King
Lily Blacks
Crown Café Bakery
Oriental Tea House
Loop
Druids Café Bar
Ortigia Pizzeria
Waiters Restaurant
Easy Way Tea
Menzies Tavern
Pony Quists Coffee
ISSUE 19
FREE
GiGi Sushi Bar NEWQUAY PROMENADE
Gogo Sushi
Café Medici
Hi Fi Bar and Ballroom
Saki Sushi Bar
Fish Bar
Melbourne Town Hall
Stellini Bar
Liquid Bar Café
Nando's
Tengo Sushi
Live Bait
Nelayan Indonesian
Terrace Deli
Mecca Bar
Old Town
Un Caffe Bar
Vic Harbour Kitchen
Rare Steakhouse
MELBOURNE
Waterside Oriental Bistro
There are an additional 780 distributors around Melbourne. For the full list, visit our website at www.gram.net.au.
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