MELBOURNE
ISSUE 21
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Spring is here and that means cucumbers are back in season.
Gram magazine provides you with a snapshot of articles, opinions
This vegie is a refreshing addition to any salad. This month, Gram
and reviews that have been published online by local food
features articles on He Says, She Says; Prahran Market; Strange
bloggers, bringing the online world into the physical world.
Wolf; Sourdough Kitchen; Little Creatures Dining Hall; Mama Baba
As the magazine is distributed to over 1000 outlets in prominent
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Danielle Gullaci, Editor
GRAM is Food Culture. Compiled.
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HE SAYS, SHE SAYS 1101 Toorak Road, Camberwell. Ph: 9077 7866 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
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the world!). 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
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hope you all enjoy reading as much as I enjoy sharing!
WWW.IMSOHUNGREE.BLOGSPOT.COM
He says… not a lot… and she says… a whole lot more… in our relationship anyway.
Oh, have I told you how much I love big windows and high ceilings… have I told you lately?
I really do dictate where Brad and I go for breakkie on the weekend. As if he keeps up with what’s happening, who’s opening, what’s closing
And beyond that, He Says, She Says was just decked out beautifully,
and lord knows what I might be craving anyway. So it works out. But
gorgeous, clean, yet immensely cosy. Elegant neutral shades, with hints
I guess the main thing that I do love and appreciate, is that he enjoys
and pops of yellow, which just exuded an overall warm tone. It kind of
his breakfasts out with me, it’s something that we both miss whenever
looked like it could have popped off the front cover of some home living
I’m out of the country over a weekend. What a terrible girlfriend I am,
magazine.
spiriting myself overseas all the time. We were warmly greeted by the manager (I assume) and I naturally It was a slightly wet Saturday, the winds were biting but I was in high
gravitated towards a seat by the window where the daylight had
spirits and tossing up where to go. We ended up heading out towards
just married the table and created beautiful photography light. Just
Camberwell, although I nearly had Brad stop in Hawthorn on the way
beautiful. Tear.
when I realised I had finally noticed where Home Dining Room was. But we stuck to the original plan, and down Camberwell Road, away from the busy shopping junction and train station, just on the corner of Toorak Road, we found He Says, She Says. It’s not much to look at from the outside. All black. Kinda office-like.
THERE WAS BARELY A WALL IN SIGHT, INSTEAD SURROUNDED BY TINTED WINDOWS, WHICH ON A DAY AS NIPPY AND OVERCAST AS IT WAS, MADE IT FEEL MUCH WARMER AND COSIER, AS THE ROOM APPEARED SO BRIGHT.
Mildly tacky stick-on letters on the door advertising coffee and muffins and breakfast-like stuff but once again, I will learn not to judge a book
I’m not sure what it might be like with you guys, but for Brad and I, going
by its cover.
out for meals is when we have our most insightful and meaningful talks. I guess there’s not much else you can do to fill the space in between
Stepping inside my heart just flopped all over the floor. All over the floor.
waiting for meals after all. Not saying that we don’t talk otherwise, but
The place was beautiful.
we tend to just chill out a bit more when not over a dining table.
There was barely a wall in sight, instead surrounded by tinted windows,
My soy chai was full of flavour, spicy and sweet, although I found the milk
which on a day as nippy and overcast as it was, made it feel much warmer
seemed a little watery in texture. Not as rich and creamy as I’ve had it
and cosier, as the room appeared so bright.
before, but I still absolutely loved how it tasted.
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Brad had the baked eggs of the day. I don’t remember everything that
The egg was amazing. Upon release, the yolk just gently cascaded down
was in there, but there was smoked salmon, lentils and a couple of other
the mini tower of fritters it was perched upon. I wish I had a video of it.
things. I quite liked what a different take this was on the typical baked
It was just magnificent.
egg. I don’t think I had ever come across fish before, and although I found it surprising, the flavours worked together quite well all the same.
Overall I found the dish enjoyable, the fritters were tasty, not too doughy and full of corn, but maybe a little bit under seasoned. Fortunately, I had
FOR ME, WHAT ELSE COULD IT BE BUT THE SWEETCORN AND MANCHEGO FRITTERS THAT CAME WITH A SLOW COOKED EGG, LITTLE SQUIRTS OF AVOCADO AND TOMATO CHILLI JAM. For me, what else could it be but the sweetcorn and manchego fritters that came with a slow cooked egg, little squirts of avocado and tomato
ordered my black pudding on the side, so it provided the little extra salt that was needed I think. At the end of the day, I loved the combination of everything I ordered.
THE EGG WAS AMAZING. UPON RELEASE, THE YOLK JUST GENTLY CASCADED DOWN THE MINI TOWER OF FRITTERS IT WAS PERCHED ON.
chilli jam. And because I might have been craving it, a side of black pudding. Seriously, not enough places have black pudding as a side.
The couple one table down from us, after their breakfast, had both
Melbourne please rectify this. Everybody needs a little more black
moved to the couch side of their table and proceeded to flip open the
pudding in their life.
paper and sit and read, while sipping on a second coffee.
Pretty as a picture, although the squirts of avocado initially made me
This was the atmosphere of He Says, She Says. An easy spot to sit, chill
think of something a little less savoury, it is kind of cute in its own way.
out and leave the world behind you for a bit. With some fairly tasty food
And whilst edible flowers are never really necessary, they always do
too. While I was tempted by sweet treats sitting at the counter on the
bring a smile to my face on a dish. It made the dish feel very spring-like.
way out, I thought I might save it for next time… and maybe a dinner
I’m a colour girl. I’m easy to please.
visit, perhaps?
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PRAHRAN MARKET 163 Commercial Road, South Yarra. Ph: 8290 8220 Words and photos by I Eat Therefore I Am
ABOUT THANH DO I’m Thanh Do, engineer by day, baker by mid week, gluttonous diner by weekends and
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food blogger in between. I try to live by the philosophy “I Eat Therefore I Am”, which has served me well so far. Hope you can join me on this journey.
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WWW.IEATTHEREFOREIAM.BLOGSPOT.COM
As an avid food lover, one thing I love to do is visit markets and supermarkets.
While Maria was allowed to enter Australia, Pino wasn’t and it was only after
When on holiday, one of my planned activities is to spend many hours at
he rescued someone back in his hometown and was given a favour by his
markets and at supermarkets to see what food the locals eat. I’ll walk around
government that he got to come to Australia.
and eye out everything and want to buy all the good things I see. We’re lucky in Melbourne to have our own very great markets to visit. One such
Through the market, you will get to meet some very passionate food lovers,
market is the Prahran Market.
such as MJ Mow and Damian Pike, both of whom show such enthusiasm about their produce in potatoes and mushrooms. These two gentlemen are
The Prahran Market has been around since 1864 when it first started
the only non-chefs to be honored by the food industry for their contributions.
at Greville Street and then since 1891 in its current location. Fire erupted through the market in the 1950s but it has since been rebuilt and what is
Fresh fruit and veggies abound in the market, but you will also find a variety
currently standing has been that way since the 1970s.
of other items, such as a shop specialising in various containers, wonderful fresh flowers, and some delicious Tad Lombardo chocolates.
I was fortunate enough to go on a tour of the Prahran Market, led by the food loving Kathy. Kathy helped to highlight not only all the great food in
The market has lots of meat and fish stalls, but one that caught my attention
the market, but also the history and people behind the stalls. I learned about
was Cester’s Poultry and Game stall. These guys sell everything that is
Pino and his plight to get Australia to join his childhood sweetheart Maria.
poultry and game related. You can pick up some rabbit, goat, quail, pheasant,
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guinea fowl and whatever else your mind can conjure up. I am totally eyeing
Be tempted by beautiful Salted Caramel Macarons or the rather erotic
off the rabbit and will be going back to buy some for a dish I’ve wanted to
looking Marshmallows which they sell from a table outside Naheda’s Choice.
make for a while.
The lady stall keeper will also encourage you to eat the marshmallows a certain way. I’ll leave that for you to find out when you go yourself if you
If rabbit is not your thing, they also make loads of poultry products, such as
dare.
rissoles, pies, kebabs and sausages. The flavour combinations all look to be great matches and definitely worth trying.
If eating erotic marshmallows are not your thing (of which I have to ask you why not?), you can grab some delicious Lebanese pastries from Abla’s,
Shopping around the markets can be tiring work so one must stop to recover,
which sells the pastries out of massive metal pans.
and my personal recommendation is recover at Pastry Twist. Here you will find a wonderful gentleman making Hungarian Donuts, or Kurtoskalaks. These donuts will blow your mind away. So you get the awesome donut yeasty taste, but you also get this caramelised sugary exterior. Blended with the cinnamon, they are knee-weakeningly good. While you may be tempted to go with the chocolate, or chocolate and nut version, please please please I
THE STALL HOLDERS ARE ALL PASSIONATE ABOUT THEIR TRADE AND WILL HELP GIVE YOU LOADS OF USEFUL INFORMATION, WHILE ALSO SHARING SOME STORIES WITH YOU IF YOU ASK THEM.
implore you to stick with the cinnamon version. The flavours of the cinnamon really shine through and it tastes so good.
As you can see, the market caters to everyone’s needs for your essential items, but will also tempt you with a huge variety of treats and goodies
Once you’ve purchased your fruit, veg and meat, you obviously need to visit
from all over the world. The stall holders are all passionate about their trade
the delis and pastry shops to buy all the essentials of cured meat and cakes
and will help give you loads of useful information, while also sharing some
right. Okay I joke, but I do love my cured meats and desserts. I think I could
stories with you if you ask them. I’d highly recommend you go to the Prahran
live off those two things alone if my heart would allow me.
Market and load your trolley up with heaps of good food.
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BURGER REVIEW: STRANGE WOLF Strachan Lane, Melbourne. Ph: 9662 4914 Words and photo by The Burger Adventure
ABOUT THE BURGER ADVENTURE The Burger Adventure is a blog that reviews the best burgers from Australia and around the world. Created by four guys with a passion for beef, buns, cheese, lettuce, tomato, onion, egg, bacon & sauce.
WWW.THEBURGERADVENTURE.COM
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Summary Apart from a few unmentionables, there aren’t many combos better than
weird sort-of alcove where dining occurs and of course, the bar. The guys at
burgers and beer. If you’re walking down Exhibition Street your gaze might
Strange Wolf have kept their menus pretty simple – in a great way. Offering
just be distracted with this very scribble. You see, like everything Melbourne
a bunch of burgers and a decent drinks list that’s not ‘scary complicated’
these days, the cool cats behind this magnificent offering ask you to go
keeps things moving and really embodies ‘quality over quantity’. We sidled
down a laneway and then head down some stairs. You’ll pass the neon
up to the bar and ordered ourselves their signature Wolf Burger that comes
Strange Wolf sign and walk into a world of pot plants, concrete pillars, a
with grilled beef, caramelised onion, pickles, melted mozzarella, Roma
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tomato and iceberg lettuce. On the side they dish up a fun-sized cone of
– it just reminded me of 3am. I know I’m weird but if I’m drinking I don’t want
fries and a shot-glass full of ketchup.
to eat and if I’m eating I don’t want to drink.”
Comments
G – “A simple burger, full of attitude for a great price of $12 and “yes”, it
B - “These guys are definitely doing something right. You really get bang for
also comes with a teasing amount of chips that will leave you wanting more
your buck with this burger. A great sized pattie that’s perfectly char grilled
of everything. The pattie was cooked to perfection and full of flavour. The
on the outside and pink, juicy and full of flavour on the inside. I do have to
crispy sharpness of the pickle made it the perfect wingman to this pattie.
say there is something that does remind me of a sort of gourmet Whopper,
There was a light dressing flavour in the background but I couldn’t put my
but don’t mistake this for a bad thing or something they were aiming for.
finger on what it was. But whatever it was it stayed at the back of the palette
A classic bun holds in the sweet crunchy pickles, gooey melted cheese
and made me love each bite. Served in a paper funnel, the crispy chips were
and sliced tomato – all accompanied with a creamy dressing that gives the
great.”
perfect finish. A small but delicious amount of French fries was the perfect Z – “Usually when a burger is hyped up, I’m suspicious straight away. I know
side. I did kind of wish they had something to offer for dessert though.”
people might recommend it and might say it’s awesome, but at 3am a D – “The best way to describe this burger is to compare it to a Whopper
double Quarter Pounder from Maccas is pretty damn awesome. But then I
made with love, care and attention. The beef was cooked with just enough
heard an American accent wafting over the sound of the grill and I felt a little
char on the outside but still retained a lot of its juiciness and flavour. It had a
more assured we might be getting something decent. Then unfortunately, it
really rustic, smashed up texture to it, allowing the cheese to melt into every
came out looking a bit average. I almost begrudgingly took the shots whilst
little crevice perfectly. Luckily the gigantic slices of pickle were quite mild as
the guys ate in silence. But then once I bit in I rejoiced and realised why the
anything stronger would have been way too over powering. Now I’ve been
others weren’t talking. This meat was devine – grilled beautifully with hints
known to be quite fond of a nightclub or two and am obviously very fond of
of smokiness, a touch of char and a nice amount of fattiness. The rest of
burgers. However, I don’t like the idea of the two of them combined. With
the burger did its job and let the meat remain the hero. The chips weren’t
this place being underground, very dark, with techno music playing at 7pm
in abundance but for 12 bucks I can forgive them. I really enjoyed this one.”
BURGER:
SERVIETTES:
DRESS CODE:
SLEEPINESS:
WOULD WE RECOMMEND:
PRICE:
Wolf Burger
2
Smart casual
9 minutes
Definitely
$12 inc. fries
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SOURDOUGH KITCHEN 172 Victoria Street, Seddon. Ph: 9687 5662 Words and photos by Foodie About Town
ABOUT FOODIE ABOUT TOWN FoodieAboutTown started her blog to share her food adventures with her friends including the restaurants she had visited and the CookBook Challenge 2012 – at least one recipe from one book every week. With the rich variety of places to visit in Melbourne there is a new adventure everyday. A big advocate for Buy Local Food and Wine and becoming a bit of a whiz in the kitchen with all these new recipes.
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WWW.FOODIEABOUTTOWN.COM
Across the bridge and I am transported to a little haven of great local
Offering breakfast and lunch and a range of gorgeous baked treats, it was
shops, cafés and cute places to hang out. The pram brigade have been
hard to choose what to have for lunch and what we could take home too.
keeping this one secret and I know why. Sourdough Kitchen is one of
A fantastic cup of coffee helps the choice as well as lovely Kate’s
those fabulous little secrets and with great baking, gorgeous staff and 15
recommendation, a lovely generous sandwich on super fresh multigrain
loaves to choose from I want to get myself a three wheeler and spend my
and a croissant.
days here.
YOU CANNOT BEAT FRESH BREAD BAKED AT 5AM THAT MORNING, GORGEOUS ROASTED PUMPKIN WITH CHEESE, TOMATO AND GREENS WITH HOMEMADE CHUTNEY AND MAYO… HEAVENLY.
We were lucky enough to chat to the lovely Alex who took us through his journey from early adopter of baking, though maybe not as successful at such a young age, to builder and back to baker. A man who obviously wants to have pride in whatever he turns his hands to, he should be very proud of the Sourdough Kitchen.
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OPEN 7 DAYS mON-fri 9Am-7Pm SAt 8Am-5Pm SuN 10Am-4Pm
176-178 victOriA St, SEDDON
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You cannot beat fresh bread baked at 5am that morning, gorgeous roasted
There are also sourdough pizza slices, fruit buns, sausage rolls, quiches,
pumpkin with cheese, tomato and greens with homemade chutney and
eggs – plenty to choose from.
mayo… heavenly. And then you get to choose what to take home. With up to 15 loaves to
LOOK HOW GORGEOUS AND FRESH THEY ARE. BAKED WITH LOVE AND YOU CAN CERTAINLY TELL. I WAS SO EXCITED TO GET HOME AND TRY THESE.
choose from at any one time you can get traditional ciabatta, wholemeal, spelt and multigrain to those more adventurous flavours like hazelnut and beetroot or potato and confit garlic. Yes please! Look how gorgeous and fresh they are. Baked with love and you can
And then… Holy baked goods! So very lovely and with a sneaky little
certainly tell. I was so excited to get home and try these. The beetroot
choccie running through the middle this is fantastic. Apparently the
and hazelnut is loaf is so pretty.
problem child in sourdough baking though. Temperamental and sensitive, some days Alex might have many and other days those croissants just do
So amazing, perfect dough and so much flavour. With chunks of hazelnut
not play ball and there are none. We are very lucky today as this was just
this is blow your mind amazing!
so much nicer than the burnished, all butter puff that you would normally get with the puff pastry version. This is light and delicious!
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I wish I had a little Sourdough Kitchen in my neighbourhood.
IC
U S B L E ND
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RESTAURANT
RECIPE: PRAWNS WITH MANGO & CHILLI SALSA Recipe and photo by Iron Chef Shellie
ABOUT MICHELE FROIDEVAUX Half Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food blogger
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by night. Loves baking, cooking and mostly eating. A real sweet tooth and a weakness for macarons, meatballs, and ribs. Also has an obsession with buying cookbooks. On weekends
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you’ll usually find me stuffing my face with something delicious!
WWW.IRONCHEFSHELLIE.COM
The weather is getting warmer, the sun is staying out longer… With
For the mango and chilli salsa
summer on its way, it also brings my favourite fruits – mangoes, nectarines,
1 mango, flesh cut into 2cm cubes
peaches… ahhhhh… I love summer. This is a quick, easy recipe you can
1 long red chilli, finely chopped
whip up during the week, or at your next BBQ. I’ve seen mangoes start
1 small red onion, finely chopped
appearing at my local fruit shop.
METHOD Adapted from BBC Australia Good Food “Garlic Prawns with Mango & Chilli Salsa”
1. Place prawns, birdseye chilli, coriander, fish sauce, brown sugar and half the lime juice in a bowl. Toss to coat prawns all over, cover and
Serves 4
INGREDIENTS
refrigerate. 2. Meanwhile, make salsa. In a bowl, combine mango, long red chilli, onion and remaining lime juice and season. Cover with plastic wrap and set
750g medium green prawns, peeled, deveined, tails intact 1 birdseye chilli, finely sliced
aside. 3. Preheat an oiled chargrill or barbecue grill on high. Thread prawns onto
1/4 cup chopped coriander
bamboo skewers (3-4 on each) and cook for 3-4 minutes each side,
1 tbsp fish sauce
brushing with marinade, until cooked.
1 tbsp brown sugar
4. Serve with a salad, or in a crusty roll with mayo and lettuce.
Juice of 2 limes
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FAMOUS BLUE RAINCOAT 25 Vernon Street, Yarraville. Ph: 9391 8520 Words and photos by Consider the Sauce
CONSIDER THE SAUCE Consider The Sauce’s Kenny Weir believes the best food in Melbourne – maybe anywhere – is made by the friendliest people for the keenest prices in the city’s western suburbs. He abhors food that is “plated” – he likes his food on a plate, or in a bowl; cutlery optional. He is a veteran writer, editor, researcher and disc jockey – and, for the past decade, a father.
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WWW.CONSIDERTHESAUCE.NET
The Famous Blue Raincoat, which shares the Vernon Street strip with
But I’m here specifically to try the regular Sunday roast special – a $12
Tandoori Flames and Motorino, was one of our semi-regular haunts in
roast lunch sounds like a very fine thing indeed.
our early, pre-CTS days in the west. Today it’s pork. It’s a lot bigger serve than first appears to be the case. I’m not sure why it ceased being so, although preferring to get our grub gratification in non-café settings has prolonged that status.
The accompaniments are as expected – three potato segments, parsnip, carrot, broccoli. And the unexpected – two lovely bits of beetroot. All are
A recent visit for a terrific coffee after an afternoon exploring the west
beautifully cooked.
made me think: “Why don’t we come here more often?” The meat ranges from crusty to lovely and tender, and there’s quite a lot After a momentously fine Sunday lunch, I reckon we may soon be doing
of it. There’s some fat, but it’s easily discarded.
just that. The two pieces of crackling aren’t so much crackly as rock hard – but They’re big on music here, with a gig list that features some very famous
come good with a good soaking in the flavoursome gravy. This a sublime
names.
lunch at any price, and as good a roast meal as I’ve had. At $12, it is
JUST AS MY PERFECT CAFÉ LATTE ARRIVES, THE SOUNDS SWITCH TO CLASSIC LATE ‘30S DUKE ELLINGTON, WITH SINGER IVIE ANDERSON AND TROMBONIST LAWRENCE BROWN WAILING ON ROSE OF THE RIO GRANDE.
surely one of Melbourne’s finest dishes. And I can’t help but compare it with a dish I spotted in the Sunday Age while awaiting my fodder… Is that a parallel universe or what? Food aside, this place has a warmly welcoming vibe, the back courtyard is as cool and funky as one could wish, and the cakes look to-die-for.
No live music this lunchtime, but there’s some serious sounds on hand
There’s more magic before I depart smiling… just as my perfect café latte
anyway… the classic John Coltrane Quartet seems a bit passionately
arrives, the sounds switch to classic late ‘30s Duke Ellington, with singer
overbearing for so early in the day, thankfully giving way to Tom Waits,
Ivie Anderson and trombonist Lawrence Brown wailing on Rose Of The
Bonnie Raitt and more rootsy, bluesy stuff.
Rio Grande. Perfect!
The Coat does a range of food ranging from breakfasts to wraps, tapas,
The regular Sunday roast is matched by a more wide-ranging $12 “locals’
more substantial fare and a neat kids’ list.
night” on Wednesday.
21
MORNINGTON EAT, DRINK, BE MERRY! Green Olive at Red Hill 1180 Mornington Flinders Rd, Main Ridge At Green Olive at Red Hill we love great food – food that nurtures your heart and soul. We grow olives, grapes, herbs and vegies, raise sheep, chooks and fish and turn amazing produce from local farmers into a range of goodies you’ll love. Open Wednesday to Sunday 9am to 5 pm serving farm to fork food & wine all day. Open every day from Boxing Day to Australia Day.
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PHONE: (03) 5989 2992 VISIT: www.greenolive.com.au
Beers By The Bay 320 Racecourse Rd, Mornington Beers By The Bay festival will take place at Mornington Race Club; Sat. 17th. Nov. 12-8pm. Boasting up to 100 different craft beers, ciders, wine & fine cuisine, BBTB is sure to please everyone! Live entertainment across two stages. Featuring MC James Brayshaw, music from headliner Ash Grunwald, plus beer education & cooking demo’s from Paul Mercurio author of best seller Cooking with Beer. Schedule it in, you won’t want to miss it!
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VISIT: www.beersbythebay.com.au
Lindenderry at Red Hill 142 Arthurs Seat Rd, Red Hill (Mel Ref: 190 K4) Relaxed but indulgent, Lindenderry at Red Hill is resplendent amid the gardens and vineyard of the 30acre estate. The Linden Tree Restaurant offers diners a gracious, intimate setting, onlooking the vineyard; a striking and unique rural elegance. The ocean-side environment lends itself to premium quality Pinot Noir and Chardonnay, and the rolling hills of the site provide the perfect place to enjoy the award winning wines.
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PHONE: 03 5989 2933. VISIT: www.lindenderry.com.au
Somers General Store & The Store Cafe 2 The Boulevard, Somers The Somers General Store & The Store Cafe is a relaxed destination in the culinary heart of the Mornington Peninsula. Set on the edge of the beach, it’s a place to bring your children, your sandy feet and most of all, your appetite. With locally sourced produce let our kitchen dish up a delectable meal or decadent sweet, leaving you to simply soak up the sun on our deck, with a local wine, beer or just a seriously good coffee. Open 7 days.
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PHONE: 03 5983 2070
Houghton’s Fine Food 7/59 Barkly St. Mornington The Peninsula’s best kept gourmet secret. Whilst stocking a selection of specialist ingredients, the choicest selection of local/ imported cheeses & smallgoods, what really makes Houghton’s a deli with a difference is their array of homemade produce. From pumpkin & goats cheese tarts, lemon syrup cakes, sublime salads & slow-cooked casseroles; the ever-changing selection is irresistible. Run by husband & wife team, with their food obsessed staff. PHONE: (03) 5975 2144
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PENINSULA SUMMER GUIDE TO MORNINGTON PENINSULA 2012/13 Craft Markets Australia Looking for a revitalizing open air shopping experience? Grab a basket, come with an appetite and explore the stalls that Craft Markets Australia have to offer. Experience a true celebration for the senses with appetizing gourmet delights, delicious take away fare & packaged fine foods along with fresh seasonal produce. Sit & listen to live music in a relaxing atmosphere. Whatever your tastes may be, there’s something unique for everyone. Check out our website for dates & times.
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VISIT: www.craftmarkets.com.au PHONE: 0412 839 417
Peninsula Hot Springs Springs Lane, Fingal (Rye), Mornington Peninsula Natural hot mineral waters flow from deep under ground into the pools and private baths at Peninsula Hot Springs. Enjoy over 20 thermal mineral pools, sauna, Turkish steam bath, massaging thermal showers and reflexology walk. The Spa Dreaming Centre offers massages, spa treatments, private hot spring pools and a café. Open 7 days.
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BATH HOUSE: 7:30am - 10pm SPA DREAMING CENTRE: 9am - 9pm. PHONE: 03 5950 8777 www.peninsulahotsprings.com
Portsea Hotel 3746 Point Nepean Rd, Portsea One of Victoria’s most recognised regional pubs, the Portsea Hotel has a new menu this Summer focusing on local produce and producers, prepared by Head Chef Lindsay Jamison. The wine list will boast Mornington Peninsula wines with a range of craft beers from Margaret River based Colonial Brewing Co. incl. Kolsch & Wit. Suitable for weddings, the venue sits along the beach with stunning sea views, the perfect spot to enjoy live music playing regularly over Summer.
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VISIT: www.portseahotel.com.au PHONE: (03) 5984 2213
Main Ridge Dairy 295 Main Creek Rd, Main Ridge Milking over 200 goats twice daily and handcrafting their beautiful milk into a range of award winning cheeses right here on the farm, we offer a true paddock to plate experience. Join us at our farmhouse sales outlet for tastings, enjoy cheese platters and coffees or book a dairy tour & meet the girls!
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Thurs & Fri 10 - 4. Weekend and Public Hols 10 - 4.30. Jan open everyday but Tues. Dairy Tours most Saturdays - bookings essential. PHONE: 03 5989 6622
Blue Mini Cafe & Catering 1455 Point Nepean Road Rosebud Mel Ref: 170 A1 Award Winning Café! Breakfast-Lunch-Catering-7 Days Fantastic Beachside location meet, eat, laugh and relax. Handmade, full of flavor and fresh- that’s BMC Open 7.30am -4.30pm PHONE: 03 5982 1455 VISIT: www.bluemini.com.au FIND US : Facebook, twitter and tumblr
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SCAN TAG FOR MORE INFO ON ORANGE LEAF (DETAILS ON PG. 3)
ORANGE LEAF 65 Bay Street, Port Melbourne. Ph: 9681 7435 Words and photos by Hey Bambini
ABOUT HEY BAMBINI Hey Bambini is a comprehensive guide to find Melbourne’s best baby, toddler, child and family friendly cafés and restaurants. Jolie Morello is the founder and creator of Hey Bambini which was launched in 2008. Jolie reviews and lists cafés that have facilities especially for children such as highchairs, babycinos, room for the pram, changing facilities, kid’s menus and kid’s activities.
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WWW.LITTLETUCKSHOP.BLOGSPOT.COM.AU
Open daily: 11am – late
Yogurt, which are all made fresh daily on site. For the fruit lovers they have flavours such as mango, strawberry, kiwi and blueberry and for the
Looking for a healthy alternative to ice-cream for the kids now that
die-hard sweet-tooths they have flavours such as cookies and cream,
summer is just around the corner?
chocolate, white chocolate, coffee and (my favourite) cotton candy.
As you know we like a sweet treat round these parts. As shades of
If that’s not enough to get your mouth watering Orange Leaf also
summer shine through on these spring days Mr 3 and I dream of ice-
has more than 20 extra toppings to add to your frozen yogurt. Yes,
cream and other frozen treats. So when the folk at Orange Leaf Frozen
toppings. Drool drool! You can go on the healthy side of town and top
Yogurt invited us to try some of their range, we jumped at the chance
your yogurt with fresh fruit, nuts, dried fruits and muesli or if you’re
to treat ourselves and our sweet tooth.
feeling like going all out and smashing the diet then splash on some chocolate buds, smashed Crunchie bars, Tim Tams, M&M’s or colourful
Situated in Port Melbourne, Orange Leaf serve up 16 flavours of Frozen
Livingroom
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restaurant
PRIVATE DINING AND FUNCTIONS Enjoy an intimate event with exquisite food, good wine and quality service. 12 -18 Claremont Avenue, Malvern T. 03 9576 0356 W. www.lroom.com.au
sprinkles.
Dinner: Tuesday - Saturday Lunch: Wednesday - Sunday Breakfast: Saturday & Sunday from 8am
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25
At Orange Leaf it’s all self-serve, so it was really fun for Mr 3 to look
The Orange Leaf store has plenty of room for the prams, colouring
through all the flavours, have a little try of some and then add his
sheets, low seats for the kids, toilets on site and they also host children’s
toppings to his chosen yogurt. Once you’ve finished making your
parties.
dessert masterpiece, pop it on the provided scale. You see at Orange Leaf you pay by weight, you’re in control of your portion size and
Some Fast Frozen Yogurt Facts
topping selection, which is good for children. Parents can control the
• All of the frozen yogurts are made fresh daily on site.
amount of frozen goodness the kids consume.
• All flavours are gluten free.
IF THAT’S NOT ENOUGH TO GET YOUR MOUTH WATERING ORANGE LEAF ALSO HAS MORE THAN 20 EXTRA TOPPINGS TO ADD TO YOUR FROZEN YOGURT. YES, TOPPINGS. DROOL DROOL!
• There are 16 flavours on site to choose from daily. • Sugar free chocolate and vanilla coming soon. • Orange Leaf has lactose-free flavours like “pineapple” with “orange” coming soon. • 2 cup sizes to choose from plus a small sample size so you can “try before you buy”. • All the packaging is bio-degradable which = environmental friendly
Are they kid friendly? Oh YES they most certainly are!
• Frozen Yogurt is a healthy alternative to ice-cream and is jam packed with probiotics. • They also have an app with all the latest daily flavours.
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SCAN TAG FOR MORE INFO ON LITTLE CREATURES DINING HALL (DETAILS ON PG. 3)
LITTLE CREATURES DINING HALL 222 Brunswick Street, Fitzroy. Ph: 9417 5500 Words and photos by Brunch Addict
ABOUT MR LB AND MISS SL Two people in Melbourne who love food set about a journey to find
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the best brunch in town. Scouting out new brunch places weekly for you to try is our quest. Don’t worry – coffee quality is just as
(DETAILS ON PG. 3)
important to us as the food.
WWW.BRUNCHADDICT.COM
Opening hours: Monday to Sunday, 8am – late
Playing catch up with Miss SL’s friends’ endeavours and juicy goss from the
Note: Brunch menu operates daily 8am – 3pm
last time I saw them, there was not much time for contemplation for which
Coffee: Syndicate Coffee
brunch meal to order. Serious business and decisions had to be made. Menu options are a little small for my liking with only two items that really stood
Mr LB: Community is an important aspect to a friendly, happy and safe
out, but I took the punt and went for Capsicum, potato, chorizo, spinach
society, however it’s something that we tend to take for granted. The idea that
frittata [$18].
we look after one another or help someone in need is often overshadowed by our own self interest or ignored by our own consuming lives. Something
Admittedly, a frittata is dish that is easy to prepare and cook. However,
very tragic happened a couple of weeks ago in Brunswick that has struck an
cooked well it brings about a yummy taste to fill any desire and this frittata
emotional chord with a lot of Melburnians. While the dust settles, we must
certainly met the bill. Inside the frittata was the right amount of moisture
remember that while we live in this amazing city we are all part of a bigger
for the other ingredients to marry well and not leave a dry, eggy taste. The
community that needs to look out for others. Community is also the linchpin
simple garden salad with aioli was necessary to break up the dominate
the magnificent brewery Little Creatures is based upon. Their brewery in
egg flavour, however I thought the bread was unnecessary and didn’t add
Fremantle (WA) is not only open to the public but is one of the focal points
anything to the dish. There was a nice balance between chorizo bits which
where visitors and locals meet for great beer and food. The same principle
had a mild smoky taste, but it was the grilled mozzarella that did it for me.
can be applied to its Melbourne version – Little Creatures Dining Hall.
Who doesn’t like a bit of cheesy goodness on top of a frittata? I think Little Creatures is on to something.
It’s known that getting a table in peak hour is a tough task here, but worth the wait. The layout itself is based on the Fremantle Brewery but just on a
Little Creatures Dining Hall delivers a level of quality that satisfies and for
smaller scale. It is essentially one big hall which has carefully placed dining
that reason you should give it a good go. It also makes a good starting
booths lined with a long bar on the left and an open kitchen to view at the
point for a Sunday session. The next step is to order the first round of Little
back. There is something very magical about this place with its modern,
Creatures Bright Ale.
clean look that isn’t too pretentious. All ages and different mixes of people can be found at Little Creatures Dining Hall which gives a great community
Miss SL: For those of you who have been following our blog, you would
feel – and, more recently, a place to consume brunch.
know that I had been working in the lovely (and sunny!) city of Perth over the winter period. During that period, Mr LB came to join me for a weekend
As we arrived and were seated, the familiar urge of having a cold Little
in The City of Lights. It certainly beat weekends brunching alone. During
Creatures Bright Ale was sure kicking in. However, I had to remind myself
that short visit, we made sure we visited the famous Fremantle and had a
that it was too early to start a Sunday session and that this was brunch. So
few drinks at the Little Creature Fremantle Brewery – the original. The set-
with that I ordered my long black [$3.50] sourced from Syndicate Coffee.
up there was awe-inspiring; a giant converted warehouse with pops of red,
On this occasion my long black had a good smooth taste with a slight citrus
a beautiful wharf-side deck and an upstairs dining area with fencing used as
taste on the back palate. It was good to see a well established restaurant
walls so that diners could overlook the view below. It was a magical evening
providing a decent tasting coffee.
of drinking, followed by fish and chips – the tourist way.
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When we were there, we noticed that there was a breakfast menu operating.
The button mushrooms were juicy and simply halved. Admittedly I was full
This is something that was promised to us months ago at the Melbourne’s
enough to stop eating around the six-slice mark, but I greedily picked at the
Little Creatures Dining Hall – had it finally arrived? Mr LB confirmed that the
dish until the whole thing was gone. Overall I felt that my dish was a little
opening hours had been extended to an early morning session and so we
on the salty side, but it was definitely a deliciously different way to start
knew where our next destination had to be. The Doctor had just returned
the day.
from her travels and I virtually hadn’t seen her or my friend Carly in months, so we used this as an excuse to check out the menu for ourselves.
The Doctor had ordered the Field mushrooms, avocado salsa, toast [$14] + eggs [$17] , and while she picked at her meal I suspect that was more related
The menu was a little quirkier than I expected it to be, although not too
to jet lag than the actual quality of the meal. Carly had ordered the Salmon,
strange to scare off regulars. When my eyes scanned the menu, they
beetroot relish, spinach, poached eggs on toast [$18] and she said it was
landed on the Prosciutto, spinach, basil, egg, parmesan pizza [$17], I knew
yum. Her eggs looked perfectly made and the relish looked delicious.
immediately that the choice was made. Having had many of Little Creatures’ pizzas in the past, this item was guaranteed to be good.
The Little Creatures Dining Hall did a very good job of entering the brunch scene. They offered a lovely balance of traditional and quirky with their
I ordered a double espresso to go with it and was very pleased with what
breakfast menu. Their coffee was much better than I expected and the staff
was presented to me – a beautiful, nutty espresso with the right amount of
were aware yet attentive – meaning that they paid attention to when you
water was just enough to hold me through until our meals came (which was
were on the look out for assistance and kept clear when you were deep in
very quick – might I add).
conversation. I would certainly come back to Little Creatures Dining Hall for a no-fuss brunch or a Sunday session kick-starter. The place is bloke-friendly
When my breakfast pizza came out I was gob-smacked. It looked delicious.
and – surprisingly – kid-friendly with a little kids’ corner where the little ones
Two whole eggs cracked and baked on top of the pizza… what more could
can wear fairy wings and listen to story books being read. A job well done
you ask for? The yolks were slightly over-cooked, but for the most part, they
to the team at Little Creatures!
were gooey and thick. The base was the perfect width and admittedly got a little soggy towards the centre, but it didn’t ruin the experience at all for
Final thought: Best for a late brunch – a breakfast pizza and a beer would
me. The prosciutto was soft and added quite a punch of salt to the dish.
be just perfect!
30
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Mon-Fri 11.30am-4pm
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The Caliente Libre Dog Corn chips Chilli con carne mix Diced tomato Spring onion
“
”
SCAN TAG FOR MORE INFO ON MAMA BABA (DETAILS ON PG. 3)
MAMA BABA 21 Daly Street, South Yarra. Ph: 9207 7421 Words and photos by Tuckshop
ABOUT STEPHANIE WADE Stephanie Wade is a 22 year old Melbourne girl interested in all things food and drink.
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Her blog ‘Tuckshop’ explores the fun relationship she has with Melbourne dining, home cooking, writing and events.
(DETAILS ON PG. 3)
WWW.LITTLETUCKSHOP.BLOGSPOT.COM.AU
George Calombaris’ empire is growing. And growing. The latest venture to
Standouts include the crumbed scallops, the duck ragu ravioli with truffle
add to the MADE Establishment family is Mama Baba – located down the
pecorino, the prawn saganaki tortellini with feta, and the squid ink risotto
stairs, at the end of Daly Street, South Yarra.
with calamari and cucumber juice. Never fear if you are one of those anticarb individuals, as there is a range of non-pasta options, including salads,
Everyone loves a story, and the inspiration behind the idea of this new quirky,
fish and meat.
fun restaurant is genius. George, ever the family man, has divided the menu into two main sections: one side boasts pastas reflecting the cooking of
Just like a traditional Sunday yum cha, the desserts come wheeling around
his Greek ‘mama’; the other section of pastas stay true to his Italian ‘baba’.
in trolleys. The Ferrero Rocher is quite decadent, and the Italian Mess is all
The pastas are indicative of Calombaris’ childhood, yet are tweaked with
kinds of crazy: meringue, pomegranate, jelly and peanut sauce strangely
modernised techniques and ingredients.
taste amazing combined together. Whatever your opinions of George are, one cannot deny that when he does something, he does it well. The passion
The venue itself is worth going to, even if you do not enjoy the food (hard
and vibrancy of his family values are demonstrated through the energy and
not to, who doesn’t love some form of pasta?). Mama Baba is decked out
liveliness of Mama Baba, and you’re guaranteed to have a fun night.
with a retro, modern décor, with an open kitchen spanning one side, and a large, cool bar spanning the other. On a Friday night every table is packed,
Mama Baba gives reason as to why Melbourne is so proud of its incredible
creating a crazy, fun and excited atmosphere. The music is great, the service
dining scene, just don’t go if you’re planning a romantic, intimate, quiet
is outstanding and the food is delicious – a winning combination.
evening for two. All hail mama and baba!
E
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33
RECIPE: BLOOD ORANGE AND VANILLA SORBET Recipe and photos by The Pink Leopard
ABOUT THE PINK LEOPARD The Pink Leopard is an heroic, moral cat with pink fur and the manners of an English aristocrat. She only becomes flustered or angry at obtuse or offensive humans who try to disrupt her existence, or at troublesome gadgets, rodents, or insects. In most of her life, she stumbles into a difficult situation and stoically endeavours to make the best of it. All the while cooking.
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WWW.THEPINKLEOPARD.NET
I haven’t had a vitamin C tablet for years. You know why? Because I found
actual oranges but it all brought back horrible memories of the old
them slightly addictive. ‘Just can’t stop at one type’ addictive. ‘Oh just one
Blackmores 1000mgs. I like mandarins, but more as a bath wash or
more won’t hurt’ addictive. ‘Where did all the bloody vitamin C tablets go
moisturiser. Tangelos are fine, but they sound a bit hipstery. I try not
that I bought yesterday?’ addictive.
to eat anything that is named after a body part that isn’t a body part including wood ear mushrooms, lady finger bananas and navel oranges.
Now for all you health nuts and nutritionists out there who believe that
I have never looked at an orange and thought, ‘that looks like my mum’s
you can never overdose on vitamin C, I agree, but when they have a slight
stomach button’. Apparently these oranges have a nodule that grows at
laxative effect on you – trust me you do not want a vitamin C tablet
the top, resembling a ‘navel’ which frankly I find highly offensive to those
addiction.
of us with ‘innies’. Where are all the innie oranges? Minority.
So I cold turkeyed the vitamin C.
Anyway, in an attempt to get some vitamin C, I have been in love with blood oranges for a long while (ironic that I can eat blood food but not
I tried juices and syrups, I tried swapping to broccoli – hell, I even tried
body part food – its a ‘thing’) and I recently came across a grower in
Together we evolve Visit us: www.fagor.com.au
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35
NSW of the best blood oranges I’ve ever had. They aren’t massive (like
INGREDIENTS
those freako navels) which makes for a more sweet flavour and they are super seasonal little buggers so you need to pounce. If you want to know
600ml blood orange juice
the science behind the colouring, I suggest you look it up but know this:
200ml water
according to my research they get their blood colour at night – spooky.
125gm caster sugar 1 vanilla pod, scraped and seeded
Anyway, I picked up a bag of these little beauties at my local veggie shop and to try and ease my way back into the whole vitamin C habit, I cranked
METHOD
a sorbet. There’s plenty of recipes out there but I tweaked a few and with some suggestions from Twitter, I got this.
Of course, you will have prepared your ice cream machine, yes? As in
I love sorbet because it’s refreshing, especially when my throat is like
frozen it? Good job. Now dissolve the sugar in the water over a medium
the tunnel o’ hell from a virus. Plus it’s reasonably good on the ol’ hips
heat and add the vanilla seeds. When syrup is clear, chill and pour into
compared to its creamy neighbour.
juice. Mix well and slowly pour into ice cream machine. Mine took about 35 minutes to get super smooth, but like humans, all machines are different
You can try this recipe, by all means do, but have a fiddle around with
and like partners, you should know yours more intimately than anyone else.
different flavours too. I have heard from a reliable source (i.e. the growers themselves) that mixed with tequila this rocks.
No ice cream machine? You can put the liquid in a tub and give it a stir every five minutes until frozen and combined. For granita, place in a shallow dish
Makes about 1 litre.
and freeze for about 4 hours then fork it until it resembles shaved ice. Stud with baby mint leaves and enjoy.
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FUNCTIONS • • • • • •
Available weeknights & weekends Christmas parties Birthdays Corporate functions Weddings Licensed
Our cafe is available in the evenings and during weekends for private functions, catering for cocktail and sit down meals. We can seat up to 70 people and host up to 100 for cocktail events. Please contact Sara for more information.
Contact Sara for function packages ph: 9686 3444 I www.industricafe.com.au 181 Ferrars St, South Melbourne, VIC 3205
YOUNG GUNS OF WINE
MIXED DOZEN
A selection of wines from each of the finalists. $340 worth of wine for $250. Delivered free Australia wide. A perfect gift or great drinking.
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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WWW.LADONNADELVINO.COM
I thought I might experiment and see whether buying a wine based on a
only further encouraged me to try this special wine.
pretty label would lead me to an equally pretty wine.
Mr Valentini was making wine for sale from the 1956 vintage until his death in 2006 at age 72. He was renowned as Abruzzo’s best winemaker, often
SALO Chardonnay 2010
selling 95% of his grape yields anonymously to concentrate on the best 5%
Yarra Valley, Victoria. RRP $42.00
from his vineyard. Described as a secretive and hermetic artisan, he rarely
The name Salo is French slang for ‘dirty and a little uncouth in a strangely
disclosed his methods of viticulture and winemaking. Edoardo’s legacy
good way, like mud pies’... at least that is the interpretation I received from
continues under the guidance of his son Francesco.
one of the winemakers, Dave Mackintosh. This wine is a side project for Mr
Forgive me as I might go a little over the top in descriptors, but this was the
Mackintosh and his other winemaking mate, Steve Flamsteed. The image
most giving white wine I have tried in a very long time. It had full, complex
adorning the front label is a segment of a two-metre-long artwork by Greg
aromas and flavours of aniseed, golden wattle, white marble, fatty bresaola,
Burton titled ‘Augment’. This gritty, textured style of art coincidentally
sourdough and brass. Doing a little additional research out of curiosity, I later
typifies the Salo wine as a rough diamond – pretty but flawed.
discover that the wine is fermented in glass-lined cement tanks followed by
The white winemaking method involved testing a few boundaries. The grapes
ageing in large, neutral, Slavonian oak barrels. For a white wine from 2008, it
were fermented with 20% whole bunches and spent an unconventional
had the most incredible freshness, was extremely elegant on the palate and
seven days on skins with a few pump-overs before being transferred and
totally focused. Valentini was an amazing wine and would be well-suited to
finished off in barrel. The end result is a widely aromatic wine with notes
fatty charcuterie, seafood dishes or for pure enjoyment with a friend.
of lemon sherbet, candied clementine, white nectarine and crunchy brown
Stockists: City Wine Shop, Armadale Cellars, or Boccaccio Cellars in Balwyn.
pear. The palate is fleshy with nectarine flavours yet holds a tight acid line with wonderful mid-palate creaminess, delicate flinty characters, a lingering
PINGA Tempranillo et al 2009
touch of brass and golden wattle, all with a fine level of phenolic texture.
Bendigo, Victoria. RRP $25.50
There are no rules for the Salo lads. In some years they might use wild
I did not notice the twisting eel on the label until I brought it home. The
ferments, some malolactic fermentation and even large format oak. The
minimalist design on the exquisite label simply stood out against a clash of
whole point of this side project is to experiment as they please.
garish labels alongside it.
Stockists: The 2011 is the latest release with only 130 dozen available. Try
Pinga is a pet project of Dominic and Krystina Morris, a young couple based
Blackhearts & Sparrows, Rathdowne Cellars, City Wine Shop, Seddon Wine
in Bendigo where they champion their main Pondalowie label. I am going
Store and the Prince Wine Store.
to try an analogy here and say that the twisting eel represents the blend in this wine. The Pinga takes the tempranillo grape and twists it with a splash of cabernet sauvignon, petite syrah and shiraz to add depth, flavour, colour
Abruzzo, Italy. RRP $150.00
and freshness. It is a lovely thick, black purple hue in the glass with aromas
I first heard about Valentini from a Sydney gentleman who follows my blog
of blood plum, spice, blackberry, licorice and violets. A generous swill leaves
and who waxed lyrical about these wines made in the central Abruzzo region
your mouth filled with fine, silt-like tannins, followed by a thick blackberry
of Italy. Admittedly the story of the late vigneron and winemaker, Edoardo
and olive flavour that finishes with medium length. It acts as the perfect sort
Valentini, had me wanting to purchase the wine before I had even seen the
of wine for simple antipasto dishes or spicy meats.
label which, with its simple yet intricate sketch of the man with his grapes,
Stockists: Cloudwine, South Melbourne or Bottega Tasca, Carlton.
TASTING CALENDAR
VALENTINI Trebbiano d’Abruzzo 2008
10TH NOVEMBER 15TH NOVEMBER 24TH NOVEMBER 1ST DECEMBER Chablis 2010-11: Two great vintages from this classic French region. 12-2pm.
Rosé and Sausages: An enjoyable casual wine tasting. 6-8pm.
Muscadet & Oysters: A free tasting of a classic match. 12-2pm.
Young Guns of Wine people’s choice award. 24 wines on tasting. Your choice.
FREE wine tasting every Saturday 12-2pm
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