GRAM Magazine: November 2012 // Edition 22 by GRAM Magazine

MELBOURNE

ISSUE 22

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Gram magazine is a free monthly publication

Melbourne strips and venues in Melbourne’s CBD and inner city

dedicated to promoting this exciting and

suburbs, our readers can enjoy the magazine over a meal, a coffee,

diverse food culture that Melbourne has

a drink or a snack.

become renowned for.

And while the author of each featured blog has their own unique

Each issue of Gram features a compilation

style and flair, one thing that remains constant is that they all seek

of food and drink based blogs that have

to put a positive spin on Melbourne’s food and drink scene.

been taken from the blogosphere and

We thank all the bloggers that have been involved in this issue and

published in magazine format for our

look forward to continuing to grow our relationship with members

readers to enjoy. By utilising Microsoft® Tag

of the blogging community.

technology, readers can quickly and easily switch between print and web, thus providing a solid interaction between these two

This month

media platforms.

Did you know that although lychees originated in China, Australia

Gram magazine provides you with a snapshot of articles, opinions

is now believed to have the longest lychee production season in

and reviews that have been published online by local food

the world? In this month’s issue, take a look at reviews of D.O.C.

bloggers, bringing the online world into the physical world.

Carlton, Gorski and Jones, Ora Café and Curious Goose to name

As the magazine is distributed to over 1000 outlets in prominent

just a few.

Danielle Gullaci, Editor

GRAM is Food Culture. Compiled. melbourne.gram.net.au

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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and keep in touch with the odds and ends about eating and drinking in Melbourne. Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content. Editor: Danielle Gullaci Email: danielle.gullaci@primecreative.com.au Group Sales Manager: Brad Buchanan Phone: 0413 672 403 Email: brad.buchanan@primecreative.com.au

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SCAN TAG FOR MORE INFO ON D.O.C. CARLTON (DETAILS ON PG. 3)

D.O.C. CARLTON 295 Drummond Street, Carlton. Ph: 9347 2998 Words and photos by Bryan ABOUT BRYAN I’m an inquisitive foodie with an Asian palate. I love how food brings people together. There is a story behind every meal and I’m constantly trying to find it. Please join my

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Melbourne-based food journey and let’s get fat together.

WWW.FATBOO.COM

(DETAILS ON PG. 3)

This post has been a long time coming. The success behind D.O.C. and the

This visit was a bit of a bloggers’ gathering (much to management’s

reason why I keep coming back is quite simple: good providore.

horror), with Winston, Daisy, Leaf, Yasmeen and some of their partners. It sort of fell together. D.O.C. had been on most of our wish lists for ages, so

I mean… just source each ingredient well and they pretty much speak for

why not dine together there?

themselves. The restaurant is casual-stark, exuberant, a little bit gruff, noisy, forthright Case in point, there’s mozzarella and then there’s mozzarella. Aaaah… you

and so delightfully Italian.

should’ve seen my wide-eyed look of astonishment when I had my first Dare I say it even felt a little sexy at times? For instance, just take a look

bite… *cue: fireworks*

at the daily assortment of selected antipasto ingredients, a sexy platter of And that ball of milky goodness wasn’t even from the pricier D.O.P.* Italian

goodness… Yes please!

buffalo mozzarella. The cured beef wasn’t even necessary, all I wanted was Because there was quite a big group of us, we split the table into smaller

mozzarella, and more mozzarella!

groups, who then shared a few pizzas among themselves. The next five *D.O.P. translates to Denominazione di Origine Protetta, ‘Protected

pizzas were ordered by my tablemates, so I did not taste them, except for

Designation of Origin’.

a slice of the marvellous San Daniele. The pizzas were:

Wood Fired Ovens

Le Panyol

www.lepanyol.com.au “The benchmark in wood fired ovens”

• Since the Roman era, the Terre Blanche de Larnage (“White Earth”) has been highly regarded as the premier oven core material in the world. • Compared to terra cotta, dense firebrick or cold cast refractory concrete, Terre Blanche offers a faster warm up time, incomparable thermal properties, and outstanding efficiency & durability • Each Le Panyol oven is 100% organic, hand crafted & unique The oven’s design makes it possible for anyone to assemble them in less than 2 hours. We also offer services from design to full installation.

“Le Panyol ovens have been used in French and European bakeries since 1840”

0412 368 664 Ph. 0410 410 962 5

San Daniele – w/ San Marzano tomato, D.O.P. buffalo mozzarella, D.O.P.

It sounds so Spartan and some of you are probably asking ‘where’s the

San Daniele Prosciutto ($22.90). I’ll so have to order this next time!

meat?’ But because each ingredient is sourced well, this pizza tasted simple but incredible. The sparseness of toppings also meant that you

Pizza Tiger Prawns – w/ tomato, mozzarella, endive, fresh chilli ($22.90).

could really taste the milky wonderfulness of the buffalo mozzarella. Gorgeous meal with gorgeous company.

Pizza ai Porcini – w/ wild mushrooms, truffle oil and mozzarella in bianco with grated D.O.P. pecorino ($19.90). This one also sounds (and smelt)

We next ordered the four desserts from the menu and shared it among

potentially magnificent.

everyone (we were too full to go individuals).

Pizza Capricciosa Nuova – w/ tomato, mozzarella, leg ham, mushroom,

Coppa gelato – mixed gelati ($9.90)

artichoke and olive ($19.90). Nutella calzoncino – w/ vanilla bean ice cream ($10.90) Pizza Salsiccia – w/ Leo’s sausage, crema di broccoli and mozzarella ($20.90).

CASE IN POINT, THERE’S MOZZARELLA AND THEN THERE’S MOZZARELLA. AAAAH… YOU SHOULD’VE SEEN MY WIDE-EYED LOOK OF ASTONISHMENT WHEN I HAD MY FIRST BITE…

Sweet pizza – w/ Belgian white chocolate, fresh strawberries and vanilla bean ice cream ($11.90) Sweet goat’s cheese tiramisu – w/ pavesini and montenegro ($10.90) The mixed gelati was the most unexciting dessert in terms of flavour, I did not mind the nutella calzoncino and the sweet pizza was too sweet for me. However, the goat’s cheese tiramisu was very very good.

Okay, okay… so pizzas don’t look that enticing on photographs. But general consensus from everyone was that the pizzas are excellent, with

I used to not be a fan of pizzas because they generally are made so

an amazing crust and beautiful ingredients.

‘baroque’ in style, with millions of toppings and too much of everything.

Fakegf and I shared the classic Pizza Margherita, but using Italian D.O.P.

But eating at D.O.C. has turned the culinary tables around for me. I would

buffalo mozzarella.

eat these pizzas. And I think the actual anchor point for this restaurant is their mozzarella – in their salads, antipasti, pizzas and cheese platters.

This pizza follows the traditional topping rule of three ingredients only (sauce included): tomato, mozzarella and basil.

Beautifully sourced, hand-torn and served with Italian pride. Yes please!

Banana soufflé with caramel sauce By JUstIn WIse Exec Chef - The Point, Albert Park Aquatic Dve, Albert Park Lake, VIC 3206 T 03 9682 5566 F 03 9682 5577

WWW.tHePOIntAlBertPArK.COM.AU

For the banana base

Got to try this at home soon

IngredIents 4

Ate at The Point last week. Great meal!

overripe bananas

MetHOd 1.

IngredIents 100g 100g 150g

MetHOd

IngredIents overripe banana water

has t a h s ’ f e Ch y ramekin ever n to man know

1. 2. 3.

MetHOd 4. 1.

sugar unsalted butter thickened cream

Mash the banana then add a little water until the banana is of a consistency that can be brushed up the side of the ramekin.

Place the cream in a saucepan and begin to heat on the stovetop. Place another saucepan on the stovetop and allow to get hot before beginning to make the carmel. When the saucepan is hot, slowly rain in the sugar allowing each addition to melt before adding more sugar. When all the sugar is added and the caramel is of the desired colour, add the hot cream. Use extreme care as the mixture will bubble up. remove the mixture from the stovetop and add the butter, stirring to emulsify.

To assemble the soufflé For the crème patissier

IngredIents

IngredIents 250ml ½ 3 50g 20g 20g

milk scraped vanilla bean egg yolks sugar plain flour corn flour

Got to rememberrto sift flou

MetHOd 1. 2.

3. 4.

olon Scanpan, An reuset, teele, C Circulon, Ess Diamond ... s Mauviel, Swis hoice at so much c om.au at.c www.chefsh

Mash the bananas with a fork.

For the banana paint

For the caramel sauce

sCAn tAg tO vIsIt CHeF’s HAt WeBsIte

reserve a little of the milk and place the remainder with the vanilla in a pan. Bring to the boil. Meanwhile, in a stainless steel bowl, whisk the egg yolks and sugar until light and pale in colour. Add the flour and cornflour as well as the milk that was set aside in step one. Combine all ingredients. Pour the hot milk and cream over the egg yolk mix. Place the mix back into a pot and bring to a simmer, constantly stirring (ensure you do not let the mix get caught on the bottom of the saucepan). remove the mix from the saucepan and allow to cool with a cartouche over the crème patissier.

150g 60g 2 tbsp 3 tbsp

egg whites caster sugar crème patissier banana base

MetHOd 1. 2.

3. 4. 5. 6.

Kitchen aid & accessor available at Chef’s hat. ies all In every colour too!

Easier in a milk pan

Preheat oven to 190°C. Place the egg whites into a Kitchen Aid and whisk on medium speed, when the egg whites begin to foam, add the sugar and continue to whisk until semi firm peaks form. In a stainless steel bowl, place the crème patissier and mashed banana, mix very well. Place a third of the egg whites into the crème patissier and banana base, whisk very well, ensuring it is incorporated well. gently fold the rest of the egg whites into the mix. Fill the moulds to the top and bake at 190°C for approx. 8 minutes.

oons p s n e d o o w y n a m w o h Seen Hat? s ’ f e h C t a k c to s in re a Must bet’s Chef’s Hiaa & new Far nge Bento ra ery! of crock

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SCAN TAG FOR MORE INFO ON SNOW TREE (DETAILS ON PG. 3)

SNOW TREE Shop 12/119 Hopkins Street, Footscray (entrance on Leeds Street) Words and photos by Footscray Food Blog

ABOUT FOOTSCRAY FOOD BLOG Footscary? Please - that is so old. How about Footsavvy, or better still, Footscrummy? I love Melbourne’s maligned western suburbs and want to reveal them as the treasure trove they really are.

WWW.FOOTSCRAYFOODBLOG.BLOGSPOT.COM.AU

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Opening hours: Daily from 7.30am until 8pm

extracted with no sugar required. Great coffee and frozen yoghurt in Footscray – colour me happy.

Is it a hairdresser? Is it a chemist? No, it’s a café. The lovely folks behind Snow Tree are Korean and there are a few unusual Snow Tree is a totally awesome addition to Footscray. Just opened in

delicacies like bingsu (a ‘sundae’ of red beans, ice, jelly and more, a bit

Leeds Street, this cute-as-a-button store serves six flavours of frozen

like Korean ais kacang), Korean rice and cinnamon drinks, as well as ‘pink

yoghurt, waffles, espresso coffee and iced tea to the boppy strains

lady’ and ‘blue lady’ iced tea.

of K-pop. We loved the house special – light-as-a-feather waffles with tasty, really If you wept for Yoghurt House, weep no longer – Snow Tree serves frozen

fresh fruit, whipped cream and strawberry froyo.

yoghurt in such varieties as mango, ‘fourberry’ and our choice, pineapple and coconut. Toppings (fresh fruit, M&Ms and more) are 50 cents each.

I am thrilled to the back teeth that such a unique little business has opened in the heart of Footscray. And we *almost* have the late-night

And I am thrilled to report that this short black was excellent, carefully

coffee shop we crave – they’re open ‘til 8pm every night.

SCAN TAG FOR MORE INFO ON GORSKI AND JONES (DETAILS ON PG. 3)

GORSKI AND JONES 304 Smith Street, Collingwood. Ph: 9417 7779 Words and photos by The Culinary Library

ABOUT THE CULINARY LIBRARY The Culinary Library food blog began in August 2011 as a collaboration between two generations, Prue and Di SCAN TAG TO COMMENT ON THIS ARTICLE

Gramp, to explore the history, tools, uses and preparation techniques of the foods man has spent thousands of years perfecting. Their blog features recipes and restaurant reviews that reflect their passion for food in their daily life.

(DETAILS ON PG. 3)

WWW.THECULINARYLIBRARY.COM

Last weekend we had the pleasure of visiting Gorski and Jones on Smith

We chose to have wild mushrooms with parmesan, herb butter and

Street, Collingwood for a lazy Saturday breakfast, the perfect activity

sourdough ($12.90); ricotta hotcakes with lemon curd, blueberries and

before heading to the farmers’ markets at Collingwood Children’s farm.

mint ($14.90); and a couple of sides…

The interior is beautifully decked out with vintage light fittings, dark

Crushed avocado with lemon and coriander ($4) and wilted spinach with

furniture, mirrors and plants housed in old colanders and farm equipment

garlic and lemon ($4).

that give the restaurant a warm industrial feel. You can tell they have put a great deal of effort into the detail of their interior by the potato baskets that

Starting with one of their freshly squeezed juices – celery, carrot, beetroot

spill out into the corridor separating the two eating spaces and the solid

and ginger – earthy and delicious.

wood bread table that shows off the wonderful loaves of Baker D. Chirico bread. Good bread goes a long way with me and there is certainly no excuse

They also have pretty good coffee, using Veneziano beans. Not too strong

for anything less today with so many amazing bakers popping up.

but still with depth and a slight hint of chocolaty bitterness.

While Gorski And Jones is open for dinner most nights of the week, it

The wild mushrooms really was the standout dish – a generous serve of

has recently started serving breakfast on Friday, Saturday and Sunday.

large field mushrooms that tasted like they were roasted with plenty of

The breakfast menu has a range of traditional egg dishes as well as some

butter, seasoning and herbs and served on crunchy grilled sourdough

interesting variations such as the Italian worker’s breakfast and dishes

bread with fine shavings of parmesan. In such a simple dish there is

cooked in their wood oven such as spinach, ricotta and pine nut filo pie or

nowhere to hide so it is important to use only the best quality ingredients

baked eggs with tomato sugo and chorizo.

and show the produce respect. They did this well.

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The ricotta hotcakes were light and fluffy and the lightly stewed

The avocado side was almost a dressed-up-guacamole with red onion,

blueberries and lemon curd went exceptionally well together, with a hint

coriander and lemon and was a refreshing change from the plain

of fresh mint to lift it all.

avocado found on most menus. The spinach was well seasoned with plenty of flavour from the olive oil, garlic and lemon and both sides

While being a beautiful dish, the lemon curd was quite tart so an

went well with the mushrooms.

additional dollop of cream or mascarpone would have balanced out the flavours and made it faultless, but they really were some of the best

The staff were friendly, welcoming and attentive and we will definitely

pancakes we have had.

be heading back again soon to sample their lunch and dinner menu

Saturday, December 8th 2012 Start: 8.00am Crino Cycles, 725 Nicholson St, Carlton North Finish: 10.30am Casa & Bottega, 64 Sutton St, North Melbourne

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North Carlton to Black Rock return to North Melbourne

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Concludes with refreshments, presentation and raffle draw at Casa & Bottega

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ORA CAFÉ 156 Pakington Street, Kew. Ph: 9855 2002   Words and photos by Poppet’s Window POPPET’S WINDOW I am a freelance journalist and blogger who has been published over a range of mediums. I am SCAN TAG TO COMMENT ON THIS ARTICLE

a woman of words and refuse to enter stores that misplace an apostrophe. By combining my passion for prose, my fascination with food and my fervour for photography, I hope to leave an impression on more than just your taste buds.

(DETAILS ON PG. 3)

WWW.POPPETSWINDOW.COM

Opening hours: Weekdays 7am until 4pm, weekends 8am until 4pm

Our food was beautifully presented. Each dish was quite rich, but the serving sizes ensured that we didn’t feel sickly. I ordered the haddock

It’s generally a battle to get a seat at Ora Café, a favourite local brunch

fritters. Three chunky fritters rested on a creamy egg gribiche with capers,

spot in Kew. This is most likely because it’s a damn fine example of an

decorated with vibrant green herbs and punctuated with a sprinkling of

eatery. Their spring menu was introduced a couple of weeks back and it’s

Yarra Valley salmon roe.

the most original brunch offering I’ve encountered this year, other than Bayte in Collingwood. I’ve been meaning to write about Ora for a while

To my left were three broadbean falafels on a homemade smoked eggplant

now, but it’s always so busy on the weekend that it puts me off visiting.

dip, served with a colourful grapefruit and quinoa salad. A poached egg was added to the order, and the whole thing was mixed together until it

On Sunday, I decided enough was enough. We called before we left and

roughly resembled compost before being devoured.

one of the staff members (all of them were lovely, but a lady called Alice was especially darling) said a group of five was about to leave. We waited

The pork and beans was a modest serving of pressed pork belly and pickled

for about 10 minutes when we arrived, and sure enough, a table of five

hock on a mound of beans in a tomato base, topped with a couple of fried

cleared the way soon after. It’s worth noting that an hour later at about

quail eggs and fresh herbs. It was tasty enough to impress the 12-year-old,

12.15pm, it would have been easy to snag a seat. Thank the food gods we

who was quick to do a meal trade so he could have it all to himself.

went; we had a wonderful experience. He traded his blackboard special, a floury beef brisket roll with mild Ora offers almost every form of coffee you can think of – filter, siphon,

mustard and bright pink pickled cabbage, for the pork and beans. There

pour over, French press, aeropress, cold drip, split shot – but it was the

was nothing wrong with the roll – which was stuffed with sticky meat

Proud Mary piccolo latte that won me over. The miniature glass was the

and balanced by the cabbage – the youngen simply had a serious case of

best coffee I’ve had all year. I was so impressed I had to order a second

food envy.

to check it wasn’t all a dream, like the time I was eating at Noma and then woke up to that horrid iPhone alarm. Thankfully, I was wide awake

I too suffered from food envy when I saw the ‘walnut eggs’. Two soft(ish)

and both coffees displayed hints of chocolate and a distinctive walnut

boiled eggs were blanketed in a walnut crumb and presented in a bird’s

aftertaste.

nest crafted from kafiti pastry, which also held an Asian herb salad. It

@Gravity_Coffee 15

arrived with an Italian tomato kasoundi and a couple of toasted ‘soldiers’.

base and a zesty cake with green pistachio cream and a sugary pistachio

Even though the eggs were a touch overdone and a piece of toast was

brittle. Both were enjoyed, but the latter was superb.

ordered after the light dish was polished off, the flavours and presentation made the walnut eggs a favourite.

If you time it right or if you don’t mind the wait, Ora is the perfect neighbourhood café. It ticks all the boxes: simple and cosy décor, helpful

The best thing about light meals is that there’s room for dessert. Ora

staff, a delicious and captivating menu, and killer coffee (or Mork hot

has a selection of cakes and slices in a small glass display, all perfectly

chocolate, chai, fresh OJ or specialty tea for those who don’t ‘do’ coffee).

matched to that second or third coffee you’re almost guaranteed to order.

Sure, it’s a little bit trendy, but it manages to be hip without the side of

We shared a sweet potato cupcake with cranberries throughout its yellow

snobbery. Think of Ora as the lovable nerd at school, with a caffeine fixation.

Breakfast, brunch & lunch for any

ph: 9686 3444 I www.industricafe.com.au 181 Ferrars St, South Melbourne, VIC 3205

CHRISTMAS GIFT GUIDE Casa & Bottega 64 Sutton Street, North Melbourne For all your Christmas needs visit Casa & Bottega. Ginger bread houses and Christmas trees, Christmas puddings, fruit mince pies, Christmas hampers and panettone. PHONE: 03 9322 4750 EMAIL: info@casabottega.com.au VISIT: www.casabottega.com.au

Fleurage Perfume Atelier 280 Park Street, South Melbourne Limited edition, original perfumes made in South Melbourne. Visit the atelier where the master perfumer who created the 106 original fragrances can personally assist with your selection. PHONE: (03) 9036 0326 VISIT: www.fleurage.com.au

Tea Blossoms Ikebana you can drink. Tea Blossoms is a new Australian company that has created a range of blooming teas to combine the best of two worlds: Oriental and Western; the concept and medicinal qualities of the east for the taste buds of the west. Spoil yourself on a truly superior brew. Email info@teablossoms.com.au for a FREE SAMPLE pack. PHONE: (03) 9528 3098 VISIT: www.teablossoms.com.au

The Peppermill 1395 Toorak Road, Camberwell Shop 2, 4-18 Ferguson Street, Williamstown KitchenAid Artisan KSM150 Mixer â&#x20AC;&#x201C; the Christmas present everyone wants. Only $685.00. Contact the Peppermill about available colours. Now available from the Camberwell store as well as the new store in Williamstown. PHONE: Camberwell (03) 9809 4100 Williamstown (03) 9397 0772 VISIT: www.thepeppermill.com.au

Chefâ&#x20AC;&#x2122;s Hat 131 Cecil Street, South Melbourne Now who could possibly protect your cookies better than our favourtie kitchen dude Claude? Made from stoneware and with an airtight seal, Claude will keep your cookies safe and fresh. Cheers, from his belly....to yours! PHONE: (03) 9682 1441 VISIT: www.chefshat.com.au

SCAN TAG FOR MORE INFO ON JOE’S BAR AND DINING HALL (DETAILS ON PG. 3)

JOE’S BAR AND DINING HALL 64-66 Acland Street, St Kilda. Ph: 9525 3755 Words and photos by The World Loves Melbourne ABOUT DAVID HAGGER David Hagger is a self described bald headed man and former punk vocalist with a penchant for finery, convivial dining and festive culture. Read his fantastic blog, The World Loves Melbourne, which celebrates the world’s most liveable city. You can follow David on twitter @davidbhagger.

(DETAILS ON PG. 3)

WWW.THEWORLDLOVESMELBOURNE.COM

Joe’s Bar and Dining Hall is a dude food haven with American style diner

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We appreciated the little touches like Australian native flowers on the table.

food using Victorian produce at a cool junction in St Kilda. A huge revamp, the masterstroke of owner Rob Gringlas, has seen a change from the

Joe’s serves up some sensational cocktails, such as The Prairie Cup with

previous Greasy Joe’s – to ‘drop the grease’ and ‘get on the gourmet’. Joe’s

bourbon, creme de peche, apple juice, lemon juice and mint.

has a talented chef, Katrina, who wows with killer sauces and dude food winners such as southern fried chicken, awesome sliders, kick butt burgers

Joe’s also delivers on the popcorn prawn sliders, one of my favourites, with

and sublime ribs.

thousand island dressing.

I (and my family) was part of a media event at Joe’s on a lazy Sunday

My favourite slider at Joe’s is the braised wagyu brisket slider with beetroot

afternoon. The crowds were out and about in St Kilda and there was a festive

jam. Great combo of the rich wagyu with the jam.

tone in the precinct. Joe’s is a great place to drop by for a major meal – or drinks and a bite with friends. And we discovered it is family friendly with

Another great Joe’s cocktail jug is the Rum-Bucky-Done-Gone with gold

our kids loving the sliders and ribs in particular.

rum, creme de cassis, Angostura bitters, pineapple juice, lime juice and ginger beer.

We began at Joe’s sampling some of the starters including the beer battered onion rings and some sensational bourbon and maple syrup flavoured nuts.

After all this we sampled Joe’s killer ribs – the six hour slow cooked pork rib

Yeah baby! Followed by the southern fried chicken which was flavoursome

with Joe’s barbeque sauce and slaw. These are so melt in your mouth kick

and juicy and came with several types of sauces.

butt delicious ribs and contender for best in Melbourne. As Katrina said, “We are proud of our ribs.”

Joe’s has a retro cool fit out and a great ambience with plenty of space, a large central bar with modern panelling, chunky timber tables including a

Another main sampled at Joe’s was the octopus ceviche salad, which I found

large communal table, chic artwork around a beach theme and large windows

refreshing with thin slices of perfectly cooked octopus.

with natural light flooding in. The ambience continues at the outdoor tables. Joe’s also has a reputation for its burgers so despite the extraordinary Joe’s serves up some excellent sliders including the Berkshire pork shoulder

amount of food consumed I took on one of their trademark burgers. The

with Joe’s killer barbeque sauce and apple puree. Sublime.

two most popular burgers are the Joe’s Classic and the Habenero.

I elected to go for the Habenero as a kind of exotic option.

Hand cut crispy chips were a great accompaniment to the burger.

Joe’s Habenero burger kicks butt with a 100 per cent grass fed patty

Joe’s also serves up some great American style desserts including the Oreo

(sublime), crispy bacon, lettuce, tomato, sliced red onion, pickles, double

and chocolate cheesecake, apple fritters and the peanut butter cups.

cheese (important and melted wonderfully all over the patty) and mustard aioli. What I loved was the three sauces involved in this burger – the habenero,

Joe’s is described by Katrina as “food for everybody”. This approachable

the tomato chutney and the aioli – all home made. The combination is

feel to good cuisine was embraced and loved by my whole family. Service

excellent and this is one sexy burger. I also loved the bun from Dairy Bell

was excellent and engaging. We also enjoyed the live entertainment. Joe’s is

Bakery – not a straight brioche but soft and some sweetness.

highly recommended for its superb cuisine as well as its ambience.

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RESTAURANT

Recipe: Crunchie Cake Recipe and photos by Art of Baking

About Art of Baking Art of Baking is a little blog by Alex and Rani, a 20-something couple from Melbourne, Australia. The blog explores their baking adventure as they whip up a storm (and mess) baking cakes, muffins, slices and other delights.

www.artofbaking.net

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What do you do with 15kg of chocolate? Apart from eat it, give it away, eat

And let me tell you it was delicious. I used this chocolate cake recipe from

some more or hide it so you don’t eat it, the best thing to do is transform

one of our favourite blogs, Raspberri Cupcakes. The recipe has been taken

it into something else. This way chomping down copious amounts of

from David Lebovitz’s devil’s food cake recipe. The cake itself was made

chocolate is justified. Hey, it’s not chocolate I’m eating, it’s chocolate cake

with cake flour and cocoa so it has a light fluffy texture without being too

and it’s homemade – so much better for you.

rich. This meant that the icings didn’t make the cake overly sweet.

The scenario above is not made up. Yes, Alex and I were once the owners

While the Crunchie bars paired fabulously with the chocolate cake, the

of 15kg of rejected Cadbury chocolate. 5kg of Picnics, 5kg of Boost bars

icing in the middle could also be easily adapted to use any other chocolate

and 5kg of Crunchies to be exact. While we thought we were very clever

bar. Just an idea if you ever have 15kg of chocolate lying around…

at the time (“Hey we can get really cheap chocolate, what flavours do you want? You can’t ask me to choose, get them all!” was how our conversation

Author: Rani, adapted from David Lebovitz’s Devil’s Food Cake

went.). Unfortunately we could only stomach so much before we got to

Recipe type: Dessert

the point of needing to be boosted out of the house having almost eaten half the weight of a small child in chocolate.

Ingredients

Of course we could not waste the chocolate so we decided to get creative

9 tbsp unsweetened cocoa powder

and combine our favourite bar, the Crunchie, into a delicious cake. (Okay I

1½ cups cake flour (not self-raising)

admit now that I could have chosen a favourite flavour and ended up with

½ tsp salt

only 5kg of chocolate.)

1 tsp baking soda ¼ tsp baking powder

The idea of the cake was to combine the flavours of honeycomb and

115g unsalted butter, at room temperature

chocolate. After brainstorming a few ideas we decided that a chocolate

1½ cups granulated sugar

cake, with a buttery icing with Crunchie crushed through it in the middle,

2 large eggs, at room temperature

chocolate ganache on the outside and crunchie crumbled on top would

½ cup water

meld together into a delicious representation of a Crunchie bar.

½ cup whole or low-fat milk

For the butter icing

Divide the batter into the two prepared cake pans and bake for 25

125g butter softened

minutes, or until a skewer inserted into the centre comes out clean.

1½ cups icing sugar

Cool in the tin for 5-10 minutes and then invert onto a wire rack to cool

2 tbsp milk

completely before icing.

Crushed Crunchie bars (quantity is up to you) For the butter icing For the chocolate ganache

Beat the butter with an electric mixer until pale and creamy.

½ cup single or pouring cream

Add half the icing sugar and 1 tablespoon of the milk.

340g finely chopped dark chocolate

Beat until incorporated and smooth. Repeat with remaining butter and milk. Stir through the Crunchie pieces.

METHOD For the ganache For the cake

Place the cream in a saucepan over medium heat and bring to the boil.

Adjust the oven rack to the centre of the oven and preheat to 180°C.

Remove from heat and add the chocolate. Allow to melt slightly and

Butter two 22cm spring-form cake pans (9”x 2”) and line the bottoms with

then stir until it is glossy and smooth.

baking paper.

Set aside to cool to a spreadable consistency.

Sift the cocoa powder, cake flour, salt, baking soda and baking powder in a bowl.

Notes

In the bowl of an electric mixer beat the butter and sugar for about 5

If using salted butter, omit the salt from the recipe. This is a very fragile

minutes until smooth and creamy. Add the eggs, one at a time, until fully

cake. Be careful when removing it from the tin and inverting onto a wire

incorporated.

rack. Wait until it is completely cool before handling to avoid breaking

Mix the water and milk. Stir half the dry ingredients into the butter

the cake. If you cannot find cake flour, use plain flour and replace 3

mixture, then add the water and milk. Finally, stir in the other half of the

tablespoons of the flour with 3 tablespoons of corn flour. It takes a good

dry ingredients.

couple of hours for the ganache to set to a spreadable consistency.

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curious goose 307 Sydney Road, Brunswick. Ph: 9380 8287 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.heybambini.com.au

Opening hours: 8am until 4.30pm daily

goose biscuit, packaged in its cellophane bag.

Payment options: Cash, MC, V, EFT Transport available: Tram

With kids fed and amused, the big ones can settle down to a great coffee

Parking: Free 2 hour

and yummy food, which is a step above your standard café fare.

Verdict: Another family friendly gem to visit in lovely Brunswick. Serves are generous, with a slightly Middle Eastern flavour, particularly Brunswick mums and dads are spoilt for choice when it comes to cafés

on the lunch menu. The orange and sultana loaf comes with the most

that are happy to welcome the little ones. New kid on the block, Curious

amazing fig jam and the omelette with roasted corn, goat cheese and

Goose, goes out of its way to make sure the kidlets are quiet and happy,

beetroot relish is delish.

so you can enjoy a good coffee and great feed.   For sweet treats, there are the gingerbread geese (or people if you Recently opened on Sydney Road, this cool, open space is very ‘goosey’.

prefer), cupcakes, slices and biscuits. I think I’ll be making my way

Posters of geese on the walls, iced goose biscuits, the soon to open bar

through the whole menu.

and restaurant next door, Hava Ganda. Curious?   The large space has plenty of room for prams, there are a couple of On the three or four occasions we’ve already been, the staff were always

trusty Ikea high chairs and a change table in the massive bathrooms out

welcoming, holding the door open so you can bring the pram in, bringing

the back.

the kids pencils and paper as soon as you sit down. Come summer, the owners are planning to revamp the back carpark to The kid’s menu is actually on the printed colouring pages, so treats can

turn it into a kid-friendly courtyard with tables and toys. This fenced off

be chosen while colouring in. Brilliant! Kiddie options include egg and

area will be safe to let the kids roam while you enjoy a relaxing coffee

bacon on toast, avocado toast, mini muesli, tiger toast, gnocchi and

in the sun.

cheese and tomato toastie. For night time when the kids are in bed (or with a babysitter) the mezze Little Miss devoured everything she tried, but especially loved the iced

and pide bar, Hava Ganda, next door will be worth a visit.

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cHrIstmAs DrINKING

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wine reviews Words and photo by Krystina Menegazzo

About Krystina Menegazzo La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries SCAN TAG TO COMMENT ON THIS ARTICLE

throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening, drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).

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www.ladonnadelvino.com

I recently spent a week up in the sun-drenched town of Mildura as an

with a delicious abundance of black cherry, cola and liquorice flavours

associate judge for the Australian Alternative Varietal Wine Show. In the

teasing my palate. It just so happened that I was seated at the table

lead up I found myself embracing all things alternative, delicious and

drinking my share when the soothing voices of the Four Tops quartet

interesting.

floated out of my radio speakers singing I Can’t Help Myself. Before I knew it, the fresh acidity of the Sangiovese grape and that lingering savoury

OLIVER’S TARANGA VINEYARDS Fiano 2012

goodness kicked me into gear and I was shimmying and bopping my

McLaren Vale, South Australia

way around the lounge room. While this may not be the exact reaction

Oliver’s Taranga Vineyards is a family-run property headed by effervescent

everybody will get when they drink this wine, in the case of my whimsical

winemaker, Corrina Wright, who is a strong supporter of alternative

self, I really just couldn’t help myself.

varieties and their suitability for the McLaren Vale region.

Stockists: On pour at La Vita Buona, Melbourne or available online through

Fiano is a native variety of the southern Campania region in Italy and

Bottega Tasca, Carlton

produces distinctive wines inland from the city of Naples. This particular Fiano, produced in McLaren Vale, is part of their Small Batch range that

FREEMAN Secco Rondinella Corvina 2008

includes Tempranillo, Sagrantino, Vermentino, Moscato and Grenache.

Canberra District, New South Wales

The Oliver’s Taranga Fiano is a medium-bodied white with aromas of

I never really got on board the Entourage bandwagon, a TV show my

sweet white florals, citrus fruit and smoked turkey breast. Its zesty acidity

brothers never failed to miss. Yet through osmosis, pop culture has seen

as it touches the palate has an immediate cleansing effect. The follow

me adopt Ari Gold’s excessive displays of enthusiasm when something

through is supported by mid-palate generosity with savoury characters

great happens. This particular moment of marvellousness happened

like sage and minerals, and a chalky texture and yeasty richness at the

when I was sitting alone at the dinner table, took my first sip of this wine,

finish. Is there really any wonder why my daily drinking is often dotted

slammed my fist on the table and yelled ‘boom!’

with wines from Italian grape varieties? That overriding savoury quality

Dr Brian Freeman is renowned in Australia as a pioneer for planting

and texture is just too delicious to pass up.

the red Corvina and Rondinella grape varieties in the Canberra District

Stockists: Bottega Tasca, Carlton or online from Oliver’s Taranga

back in 1999. The natural home of these grape varieties is the Veneto region in northeastern Italy where they produce the famous everyday drinking Valpolicella wine or the more seriously structured dried grape Amarone wine.

Clare Valley, South Australia

As a result of partially drying these grapes, the wine is called ‘Secco’

Australia is finally witnessing major quality advancements on the local

(Italian for ‘dry’). This drying technique also creates very fine tannins that

Sangiovese scene as better vineyard sites are selected and imported vine

weave their way between refreshing acidity, and flavours of sage, red

material becomes more sophisticated. In 2009 there were over 200 wine

liquorice, sour plums and spices such as cinnamon, nutmeg and sweet

producers of Sangiovese in Australia. Pikes in the Clare Valley was one

paprika. It is a complex yet undemanding wine suitable for drinking at

of these producers, having planted Sangiovese back in 1991. This Premio

any time and shines a light on yet another delicious bracket of alternative

range is Pikes’ seventh release of Tuscany’s most noble grape variety.

grape varieties. I just hope my neighbours were able to excuse my quick,

The lovely thing about the Premio range is that it is only released in

loud burst of enthusiasm.

exceptional vintages. To me, this suggests that it will be a well-made wine

Stockists: On the wine list at The Aylesbury, Melbourne, or try King &

with excellent quality and depth. Suffice to say I was not left disappointed

Godfree, Carlton

tAstING cALeNDAr

PIKES Premio Sangiovese 2009

1st December

8tH December

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