GRAM Magazine: December 2012 // Edition 23 by GRAM Magazine

MELBOURNE

ISSUE 23

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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.

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This month

media platforms.

Blueberries are packed with antioxidants – in fact they contain

Gram magazine provides you with a snapshot of articles, opinions

higher levels than almost any other fruit or vegetable. They are

and reviews that have been published online by local food

also one of the only naturally blue foods. This month’s issue

bloggers, bringing the online world into the physical world.

features reviews of Pizza Religion, South of Johnston, My Mexican

As the magazine is distributed to over 1000 outlets in prominent

Cousin and many more.

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 WONDERBAO (DETAILS ON PG. 3)

WONDERBAO Shop 4/19-37 A’Beckett Street (Enter via Literature Lane), Melbourne. Ph: 9654 7887 Words and photos by Ms I-Hua

ABOUT MS I-HUA A HR professional who enjoys living in Melbourne and spends a lot of her time trying SCAN TAG TO COMMENT ON THIS ARTICLE

not to let life get the better of her. This blog is mostly about food…with a bit of travelling, concerts, books, movies and occasional writing thrown in.

(DETAILS ON PG. 3)

WWW.MSIHUA.COM

The latest trend in Melbourne’s vibrant fast food culture seems to be

The concept is pretty simple. You line up, order a bao or two (savoury or

with the humble bao (or pao) with not one but two shops springing up

sweet), and have a home-made soya bean milk (hot or cold) or a F.O.B.

around Melbourne’s CBD.

packet drink to eat in or take-away.

The first of these specialty bao shops we will be covering off is Wonderbao

What is a F.O.B. packet drink you may ask? Well, it’s usually teas, sugar

located at A’Beckett Street (off the new Literature Lane behind RMIT).

cane, chrysanthemum drinks which are popular in most Asian countries.

For us non-students and non-RMIT specialists, finding Wonderbao took a bit of hunting around as the location has yet to be updated on Google Maps (with it being in a new building off a new laneway). The second shop, Bao Now has yet to be investigated by us (but we should be hitting it up soonish). Yayy, Melbourne! As with all things Melbourne, the more hidden it is (preferably off a graffiti filled laneway) the busier and more crowded it seems to be.

WE GOT A LITTLE CONFOUNDED AND LOST IN OUR HUNT FOR THE WONDERBAO, BUT EVENTUALLY WE FOUND IT AS WE WATCHED COUNTLESS STUDENTS AND PEOPLE WHO LOOKED LIKE UNI STAFF WALK INTO A BUILDING AND NOT EXIT. SENSING A PATTERN, WE FOLLOWED SUIT.

We got a little confounded and lost in our hunt for the Wonderbao, but eventually we found it as we watched countless students and people

The eating in option may be a bit of a struggle as there is only one

who looked like uni staff walk into a building and not exit. Sensing a

window-facing bench, but there are alternate milk crate options situated

pattern, we followed suit.

in the laneway outside of Wonderbao.

Not only is Wonderbao a teeny tiny shop selling fresh hot baos, it also

As it was a relatively hot day, the Boy and I ordered the Homemade

has a constant queue at the cashier (mostly made up of various uni

Soya Milk ($2.80) which I found to be really good. There wasn’t the

students, lecturers, tutors and lost foodies like us).

normal powdery texture left on my tastebuds as with most processed

soya milk, which made me really believe that it was homemade.

version. However, that being said, for $3.80, I’m happy to gobble down Wonderbao’s cute version as well.

I would have ordered more, but seeing as I had only completed a rather dumpling-heavy yum cha session with Madam Mummy, Big Sis and Big

When the Boy saw that there was Nai Wong Bao ($1.70) – Egg custard

Bro, I thought I’d take it easy and watch the Boy eat while I steal some

bao on the menu, he had to order it. However he was slightly disappointed

bites off his baos. Married life is so delightful. *wink*

with the dryness of the bao.

I have no idea why this Taiwanese version of pork, pickled vegetables and sweetened crushed peanut should work, but it’s so delicious and I couldn’t help but take a huge bite of it.

I really liked the concept of Wonderbao and have no misconception that it will be part of Melbourne’s laneway food culture for a long time to come. It’s quick, cheap, easy and most importantly, very conveniently and cleverly targeted to their market audience. I do want to return to try a lot of other things on the menu, but I need to return on a different lunch hour to that of the uni student. Probably

So he had the Roast Pork Belly Gua Bao ($3.80) – Roast pork belly with

head there on a weekday during the uni/summer holidays to avoid the

cucumbers, pickled carrots, daikon and hoisin sauce. This he liked a lot

long queue.

due to the hoisin sauce and melt-in-your-mouth pork belly. *Disclaimer: All food ratings & review are purely based on my own The next one was my choice and he was ‘encouraged’ to order it so that

experiences and how I feel about the service, food and quality at the

I could steal a bite, Braised Pork Belly Gua Bao ($3.80) – Braised pork

time of visit.

belly with pickled mustard, coriander and crushed peanuts. Food/cuisine: Chinese  He preferred the Roast Pork Belly more while I much preferred this option.

Dining style: Take away with limited stools

I have no idea why this Taiwanese version of pork, pickled vegetables

Overall food rating (based on the dining style): 7/10

and sweetened crushed peanut should work, but it’s so delicious and I

Restaurant ambiance: 6.5/10

couldn’t help but take a huge bite of it.

Service/Attitude: 7/10  Value for money: 8/10

I do however like the version served at Taiwan Café a lot more, only

Opening Hours: Monday to Friday 8:00am – 6:00pm,

because the braised pork belly there is more melty than Wonderbao’s

Saturday 11:00am – 4:00pm

Movida Paella BY FrAnk CAMorrA MOVIDA 1 Hosier Lane Melbourne 3000 VIC T 03 9663 3038

movida, movida aqui, movida next door or movida bakery ... got to try them all

sCAn tAg to vIsIt CheF’s hAt WeBsIte

WWW.MovIdA.CoM.Au

IngredIents

Make sure you use a timer

1.5kg farmed white rabbit 6 garlic cloves, unpeeled 3 rosemary sprigs About 1.5L olive oil 200g mussels

12 raw king prawns 60ml extra virgin olive oil

for 8-10 minutes, or until the onion is soft and translucent. 2. Add the capsicum and cook for 30 minutes,

1.25 litres hot fish stock

Add the sofrito and stir it through the rice. Cook for a minute or so to allow the flavours to meld.

until rich and jam-like, stirring occasionally to make sure it doesn’t stick to the base of the pan.

Add the wine and stir it through for a brief moment. next add the hot fish stock and stir

sofrito will keep in the refrigerator for 2-3 days.

through. Increase the heat to medium-high and bring to the boil.

legs of the rabbit whole and leave the saddles attached to the backbone, but cut in a cross section into six pieces.

600g periwinkles or snail mollusks, rinsed (optional, available from good fish mongers)

2. Confit the rabbit by laying the pieces in a deep roasting tin, which is just large enough

200g firm-fleshed fish such as marlin, swordfish or tuna, cut into 2.5cm pieces 100g cleaned squid, cut into 5mm strips 185g green beans, broad beans or peas (optional) 2 tbsp flat-leaf parsley, chopped, to garnish 2 lemons, halved

to comfortably fit the rabbit pieces in a single layer. Lay the garlic cloves and rosemary sprigs on top. Cover with the olive oil. You may need more or less oil, depending on your roasting tin. Bake slowly for 2½ to 3 hours. Cooking time will depend on the rabbit (farmed rabbit will cook faster than wild rabbit). the rabbit is done when the flesh comes away easily from the bone. remove the rabbit from the bone and drain on a paper towel. 3. scrub the mussels and pull out the hairy beards. rinse well and drain. discard any broken mussels, or open ones that don’t close when tapped on the bench. Cover with a damp cloth and refrigerate until you are ready to use them. Make a shallow cut with a very sharp small knife along the length of each prawn back. remove and discard the dark vein and shell, leaving the head and tail on. 4. to make the paella, heat the extra virgin olive oil in a 34cm (13½ inch) paella pan or large, deep, heavy-based frying pan over a medium heat. Add the safron, thyme, rosemary and chopped garlic, and stir for 1 minute to release the flavour from the herbs and spices. Add the rice and

Saucepans, For the soFrIto frypans, sautepans IngredIents .... every pan 125ml olive oil kn 2 white onions, neatly choppedown to man! 2 garlic cloves, thinly sliced At Ch ef’s Hat 4 bay leaves 4 large red capsicums, seeded, membrane removed and neatly diced 4 ripe tomatoes, peeled, seeded and diced Method 1. heat the oil in a large heavy-based saucepan over low-medium heat. Add the onion, garlic and bay leaves, with a large pinch of salt to draw out the moisture and intensify the flavour. Cook

to coat the rice and cook for a few minutes until the rice is slightly translucent around the edges.

stirring occasionally until well softened. Add the tomato and continue cooking for 1¼ hours or

Chef’s Hat has Pinch of safron threads a huge range For the PAeLLA 1 tbsp thyme leaves, chopped 1 tsp chopped rosemary of global kniv oven to 140°C. esPreheat 2 garlic cloves, neatly chopped 1. With a sharp knife cut the rabbit into 12 pieces. online! 400g Calasparra rice Cut the hind legs into two pieces, leave the front 250g sofrito – see recipe below 125ml dry white wine

season with two pinches of salt. stir thoroughly

Roasting pans starting We keep our knives sharp at $8.95 at with a steel we picked up at chefshat.com.au chefshat.com.au

5. From this point onwards, do not stir the paella, as the socorat (crust) needs to form on the bottom of the pan. If the flame or element doesn’t cover the base of the pan, move the pan around during cooking to allow the paella to cook evenly. 6. once the paella is boiling, add the rabbit, placing the pieces evenly around the pan. After 3 minutes add the periwinkles, if using them, in between the pieces of rabbit. After another 5 minutes place the fish pieces and squid on top of the rice. 7. By now the rice will have expanded a little so reduce the heat to medium. Continue to move the pan around during cooking to allow the paella to cook evenly. 8. When the majority of the stock has been absorbed and small holes appear between the rice (this will take about 10 minutes), place the prawns on top and allow the escaping steam to gently cook them. Cook for 5 minutes, or until the prawns are just pink then turn to cook the other side. Add the broad beans or peas, if using them. After 5 minutes, remove from the heat and cover the pan with foil so that any remaining liquid is absorbed and the rice separates a little. 9. Meanwhile, quickly cook the mussels by bringing 100ml of water to the boil in a shallow saucepan. Add the mussels, cover and bring the water back to the boil. Cook for 3-4 minutes. remove from the heat and discard any unopened mussels. drain well and place on top of the paella. garnish with the chopped parsley and serve with lemon wedges.

Roasting pans starting at $29.95

Get everything you need at www.chefshat.com.au 131 Cecil Street, South Melbourne, victoria 3205, (03) 9682 1441

SCAN TAG FOR MORE INFO ON PIZZA RELIGION (DETAILS ON PG. 3)

PIZZA RELIGION 493 Tooronga Road, Hawthorn East. Ph: 9882 2555 Words and photos by The Melbourne Gentleman ABOUT THE MELBOURNE GENTLEMAN The Melbourne Gentleman revolves around four simple things that begin with the letter SCAN TAG TO COMMENT ON THIS ARTICLE

F: fashion, food, fitness and football. Food and coffee lie at the centre of our existence and we are forever in pursuit of the latest and greatest culinary experience.

(DETAILS ON PG. 3)

WWW.THEMELBOURNEGENTLEMAN.TUMBLR.COM

On first glance Pizza Religion looks like your typical local pizza place.

mouth-watering starters such as arancini balls and semolina-crusted

Reliable without being mind blowing. And not a meal that will have you

calamari. If you enjoy a side of salad with your pizza then you can’t

breaking the bank. However, once you have experienced this little black

go past their wild rocket and parmesan salad accompanied with a

and white pizzeria you will be shocked by how good it really is.

balsamic glaze.

While it’s difficult to compare to some of Melbourne’s benchmark

The Pepperoni, Margherita and Lamb are the most popular pizzas on the

authentic pizzerias such as Pizza Espresso, D.O.C., I Carusi, +39, Ladro’s

menu but with more than ten other options available there is something

or Trunk, Pizza Religion offers an alternative to the conventional pizza.

that meets everyone’s fancy.

Think traditional wood fired pizza meets quirky ingredient experimenting Kris Bailey and Matt Hunter’s project is less than two years old but it has

combinations and you’re almost there.

already gathered a massive following in the Hawthorn area with Friday Pizza Religion thinks outside the square. They mix traditional ingredients

and Saturday nights reaching ‘phone meltdown’ proportions. With such

with combinations you wouldn’t normally associate with a delicious

a small space that can only hold 30 people at best, takeaway is their

pizza. Fior de latte, gorgonzola, fresh basil and thyme are prominent

go. A key to their success here is a lack of menu changes, which keeps

across the menu to provide authentic flavour, but it is the inclusion of

consistent punters coming back for more.

caramelised onions, fennel, toasted almonds, pesto and even roast lamb Just recently the boys headed to the Australian Global Pizza

that make Pizza Religion stand out from the crowd.

Championship where their Beef Cheek Pizza was crowned Australia’s Seemingly hidden away in suburbia, away from the bevy of opposition in

best meat pizza. The stunning pizza combination of celeriac puree,

the inner city, Pizza religion has made a name for itself by providing fresh

mozzarella, parsley, truffle oil and braised beef cheek sums up Pizza

easy-to-eat pizza that doesn’t leave you feeling like you’ve swallowed a

Religion’s philosophy of conventional meets creativity to a tee.

small animal at the completion of your meal. Still only young in the scheme of things, Pizza Religion has the ability to Their basic menu centres on thinly based pizzas, but also provides

Wood Fired Ovens

develop into one of Melbourne’s must do pizza destinations.

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 9

SCAN TAG FOR MORE INFO ON EINSTEIN’S 251 (DETAILS ON PG. 3)

EINSTEIN’S 251 251 Hawthorn Road, Caulfield North. Ph: 9939 5135 Words and photos by The Chommery ABOUT THE CHOMMERY The Chommery is creating a special place that people may visit to learn about dining in SCAN TAG TO COMMENT ON THIS ARTICLE

Melbourne and hopefully the world. My goal is to continually sample all cuisines on offer, share my experiences accordingly and ultimately be a resourceful guide that aids people to prosper in their eating careers.

(DETAILS ON PG. 3)

WWW.THECHOMMERY.COM

Eitam Brami, Tomer Gian and Albert Einstein. Three names that you may

substantial dish. The haloumi is fresh off the pan accompanied by warm

have never heard in the same sentence until January 2012. For those who

mushrooms, both smothered in delicious teriyaki sauce. The sauce was

are out of the loop – one will just regard the trio as a nice bunch of Jewish

similar to the miso glaze you will commonly find on nasuden – which I

gentleman. The in-the-loop café crowd will know these three gents are

am in love with. A top dish.

the team behind the hugely popular café Einstein’s 251. (I am not 100 per cent sure if Albert is a working partner or just a silent investor – please

E=MC² – Potato and spring onion fritters with grilled tomato, avocado,

do not quote me on it.)

grilled haloumi, tomato relish and a poached egg ($17.50). Besides the fact that this has an amazing name about an equation I will never

The inside has been kitted out with all the regularities you would expect

understand, this was a very wholesome, delicious dish. The best way I

from a Melbourne café. I won’t delve into it because you all know it and

would describe these fritters would be similar to latkes, slightly more

all love it. Coffee is a central focus and with Gian behind the beautiful La

plump and less greasy. More value and less fatty = the chefs here could

Marzocco machine at almost any hour of the day, you are in capable hands.

be geniuses. Add a perfectly poached egg on top with sweet relish all

Grinding out kilos of Small Batch Roasters coffee seven days a week and

around – my friends, this is Chommery approved.

a menu with a scientific twist, there will surely be something here for you. Theory of Relativity – Spiced grilled chicken, fresh tomato, beetroot, Now, to kick start the eating we ordered the Reuben sandwich – pastrami,

harissa aioli, Spanish onion and rocket ($13.00). Labelled the ‘not

sauerkraut, Swiss cheese, pickles and Russian dressing ($14.50). I have

so serious’ chicken sandwich, I would have to agree compared to its

to say they did an excellent job. There is no skimping on the meat, which

Reuben brethren. A relatively basic option that has stood the test of time.

always makes me smile and rings true to the US style of sandwiches. You can’t deny the combination of pickles and pastrami, enhanced by

Jack’s Burger – Mixed lamb and beef patty, tomato, beetroot relish,

beautifully melted cheese and good quality bread.

pickles, Spanish onion, aioli, lettuce with smokey cut chips ($17.50). This burger was almost too big to fit in the lens of our camera. The Chommery

Nobel Prize Winner – Warm haloumi and mushrooms with cashew nuts,

himself did not actually sample the burger because the patty apparently

cucumber, tomato, Spanish onion and sesame seeds ($17.00). Good

contained pine nuts (unfortunate allergy). The report back described

salads are hard to find these days. Most of the time there is too much

this beauty as very juicy and delicious, maybe a touch too much lettuce,

greenery. At Einstein’s they have defied my theory to provide a very

easily fixed. The chips were awesome and who doesn’t love aioli?

Winner Best Coffee Chain Golden Bean Roaster Awards 2012

Now, Eitam and Tomer may be geniuses or even potential descendants of

The Important Details…

the great man himself. Maybe they are just two blokes with their heads firmly screwed on who saw a gaping hole in the Caulfield café market. I

Cuisine: Smart café fare

cannot help but mention some serious help from their two lovely wives who

Noise: Buzzing

manage the very busy floor Monday to Sunday. Einstein’s 251 has braved its

Suitable for: All people

location and been rewarded accordingly. Locals love it. It has brought great

Dress: Preferably in clothes or a lab coat

coffee and excellent café fare to an otherwise quiet strip. I will love and

Price: $15 – $20 per head with coffee

leave you on that note – we can all use our brains and give Einsteins’ a shot.

My View: Easily the best Caulfield has to offer!

Breakfast, brunch & lunch for any

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

SCAN TAG FOR MORE INFO ON GOURMET LIVING (DETAILS ON PG. 3)

GOURMET LIVING Words and photo by Iron Chef Shellie 17a Anderson Street, Templestowe. Ph: 9846 5375

ABOUT MICHELE FROIDEVAUX Half Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food blogger 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 you’ll usually find me stuffing my face with something delicious!

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

WWW.IRONCHEFSHELLIE.COM

For me, gourmet food stores are like Disneyland. There are always new

Locals from the Templestowe area, Dallas and chef wife Rebecca

wondrous things I’ve never tried before. My eyes light up and my wallet

McMillian, along with restaurateurs Ken and Jill Taylor at adjacent

cries out in fear. I’m usually one that buys something if I haven’t seen it

restaurant The Living Room, have come together to offer locals an

before, even though I probably don’t have any idea what I’ll use it in.

amazing range of premium food and wine products.

Other times, I’m there for a specific purpose and will try to refrain from

I managed to ask Rebecca a few questions about the store.

buying new amazing sounding things. It’s a hard battle, it’s like someone with a shoe addiction going into a massive shoe emporium.

What prompted you to open the store? Being a chef, I have always felt strongly about Australian products

Gourmet Living is one of the latest gourmet food stores to help us create

and gourmet foods. When the opportunity came about to extend our

restaurant quality dishes at home. Everything from Milawa mustards,

business next door, my partners and I decided a gourmet food store was

crusty fresh bread, cheese, tableware and flavour packed food hampers.

the way to go. We felt there was a need for it in Templestowe. The village

There is a huge range of tasting available around the store to help you

is made up of many restaurants and cafés so we felt that a food store

decide as well.

would fit in quite well. I had many many brands in mind from the word

go – brands that I knew weren’t easily accessible for people in outer

Tar10 Sticky Figs are the next best sellers. Tar10 products are made in

suburbs of Melbourne. I wanted to bring them into one place. They’re

Gresford NSW. These sticky figs are perfect as an accompaniment for

mostly all my favourites too. Melbourne has such a strong foodie scene,

any cheese.

we basically wanted to extend this out to the suburbs.

Mount Zero Kalamata Olives is definitely a strong moving product.

Is ingredient matching/recommendation a service you offer? For

People seem to be quite familiar with Mount Zero these days and their

example, if I was wanting to throw a party of lots of little nibbles, but

Kalamata Olvies are extremely plump and juicy.

wasn’t sure what to put on or with my cheeseboard, could someone

help me out?

in store and have recently started posting recipes on Facebook.

WHEN CUSTOMERS VISIT US AND ARE UNSURE ABOUT ANYTHING, WE HELP THEM THROUGH THE VARIOUS OPTIONS AVAILABLE AND WHAT WILL SUIT THEM BEST. WE EXPLAIN HOW TO USE A PRODUCT AND WHAT TO USE IT WITH, WE OFFER MANY TASTINGS ON A DAILY BASIS.

What are the top five selling products?

Is there something you guys stock that no one else stocks?

The top selling product is Kyneton Basil Infusion Extra Virgin Olive Oil.

There are many products stocked in store people cannot get close by,

This product has been walking out the door. Coming into summer this oil

such as Milawa Mustards, Roza’s Gourmet Sauces, Nagambie Gold Extra

is perfect for drizzling on almost any salad but in particular is amazing

Virgin Olive Oil and She Tea.

When customers visit us and are unsure about anything, we help them through the various options available and what will suit them best. We explain how to use a product and what to use it with, we offer many tastings on a daily basis. All of our team members have hospitality experience and substantial food knowledge. We even offer recipe cards

on a traditional Caprese Salad of tomatoes and Buffalo mozzarella. The whole range of Kyneton Olive Oils have such beautiful flavours, they are

With Christmas on its way, what can you offer customers?

bold yet not too overpowering for a dish. They come in ginger, lemon,

We create Gourmet Gift Boxes with either a selection of products of

herb, basil, garlic and chilli Infused.

your own choice or a compilation of our favourites. These are the perfect gift for Christmas especially when you are unsure what to buy them. We

Unforgettable Products Lemon and Passionfruit Curds are the next best

also put hampers together in wooden, rustic crates. We have a range of

sellers. These curds, hand-made in Warrandyte, have the most gorgeous

exciting Christmas pudding, panforte, panettone and biscuits coming in

flavour to them. They are perfect with petite French Vanilla Meringues

over the next couple of weeks. Gourmet Living is also taking pre orders

also by Unforgettable Products.

for Christmas hams from Istra Smallgoods and Pasture Perfect Pork. Pre orders must be in by 18 December.

We have had an overwhelming response to Roza’s Blue Cheese and Macadamia Dip. It’s running out each week. Roza’s Gourmet Sauces

When can we expect the online shop to be open?

are based in Brisbane where they produce their whole range in their

We are hoping that the online store will be up and running just in time

family home.

for Christmas.

nriching your coffee experience

Join us on Facebook

We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured of consistent quality coffee, locally roasted and supplied at its optimal freshness, supported by a dedicated and passionate team who have knowledge nrich your coffee experience. and expertise developed since 1954. Let us

www.mocopan.com.au

call us on 1300 730 465

SCAN TAG FOR MORE INFO ON SOUTH OF JOHNSTON (DETAILS ON PG. 3)

SOUTH OF JOHNSTON 46 Oxford Street, Collingwood. Ph: 9417 2741 Words and photo by Amy’s Town

ABOUT AMY’S TOWN I am a freelance food and drink writer by night, a foodie PR professional by day, and SCAN TAG TO COMMENT ON THIS ARTICLE

a blogger in between. I am a tragic foodie and a lover of all things cocktails. If I’m not eating and drinking I’m probably writing about it.

(DETAILS ON PG. 3)

WWW.AMYSTOWN.WORDPRESS.COM

Brunch is quite possibly my favourite meal. This is a big call I know. So when

On this sunny Sunday morning I ordered the corn fritters with coriander,

someone suggests brunch, it’s unlikely the answer is ever going to be no.

tomato relish, sour cream and grilled bacon (you can order it with smoked salmon as well) $15.90.

After not having seen each other for way too long a girlfriend and I organised a brunch at South of Johnston. I had heard a lot of good things

I have to say I was very impressed with these little bad boys. They were

from her and fellow bloggers so I was pretty excited to check it out.

bursting with corn and had a great amount of flavour and spice in them.

As we arrived it was mid morning on a Sunday, not the best time for

The relish was also amazing. Perfect portion size as well.

Melbourne dwellers to try to get a table at a new brunch venue. In the end we only had to wait about two minutes for a table. I noticed the

My girlfriend ordered the French Toast made with organic brioche

sweets cabinet was looking pretty good while we were waiting.

and topped with caramelised banana, chopped walnuts and Jock’s gingerbread ice-cream (or with grilled bacon and real maple syrup)

This space is great. It’s huge and open and has a mix of tables with

$14.90. May I just add here that you get a whole bottle of maple syrup

couches down the back. I have on good authority that you can come

on your table when you order this. Nothing short of amazing.

here for breakfast, bust out the laptop and stay ‘til well after lunch with The wait staff were lovely, and not overbearing as some can be in hip

no attitude from the wait staff. They also have free wifi.

new cafés. We sat chatting for hours and didn’t feel like they wanted us The menu is quite substantial, offering all your favourite brunch items

to leave once.

like pancakes, French toast, muesli, omelettes, fruit salad, and eggs any and all ways. They also have a lunch menu with sandwiches, wraps and

I have visions of myself eating and writing the afternoon away at South

pastas for those who are that way inclined.

of Johnston.

l a n d d o s o H W otel e h Come and see what’s happening in Coburg.

We have a range of over 70 Victorian craft beers rotating on tap and a Mauritian influenced menu prepared by awarded head chef Jocelyn Riviere. Let your mind wander as you sit in our stunning hard wood rustic front bar, indoor/ outdoor garden room or restaurant which is sure to remind you of your childhood...

84-88 Sydney Road, Coburg, Victoria, Australia 3058 | 03 9384 1122

info@thewoodlandshotel.com.au www.thewoodlandshotel.com.au 19

e v er itU p during the tennis

IN FED SQUARE MELBOURNE

Upper Square, Federation Square, Melbourne Immerse yourself in Fed Square’s own ‘little Italy’. Licensed restaurant and bar, Il Pomodoro, brings an authentic Italian experience with home-style cooking, delicious pastas, traditional and gourmet pizzas, risottos and zuppas. 7 days 11.00am ‘til late. PHONE: 03 9662 2282 VISIT: www.ilpomodoro.com.au

kitchen+bar

St Paul’s Court, Federation Square, Melbourne Located in the heart of Melbourne’s CBD, Time Out Café is the perfect spot to grab a bite to eat, relax over coffee or catch up with friends for after-work drinks. The large outdoor dining area overlooks Swanston Street and the Fed Square Piazza, the summer sun and iconic orange umbrellas - come and watch the world go by at Time Out Melbourne Café Bar Bistro.

Level 1 ACMI, Federation Square, Melbourne After a top-notch feed that won’t empty your pockets? Optic Kitchen + Bar at ACMI has you covered. Chow down on beast-sized burgers with a beer, or sit outside and check out the Fed Square crowd between mouthfuls of soft shell crab taquitos and southern style chicken wings. PHONE: 03 8663 2277 VISIT: www.fedsquare.com/eatdrink/ optic-kitchen-bar

PHONE: 03 9671 3855 VISIT: www.timeoutmelbourne.com.au

Corner of Swanston & Flinders Streets, Federation Square, Melbourne Bringing the world’s great brews together with exciting local beers from Australian craft breweries in the ground level Salon and Beer Garden. For a quick lunch, tasty snack or coffee, you can’t go past the café in the Atrium. The Grill at Beer DeLuxe, located at the top of Fed Square, is where you’ll find juicy steaks and other grill classics, a great range of BeerFood dishes and traditional burgers from the Hamburger Bar. A beer lover’s dream. PHONE: 03 9663 0166 VISIT: www.beerdeluxe.com.au

e v er itU p during the tennis

IN CHAPEL ST SOUTH YARRA

152 Chapel Street, Windsor With the Scandinavian-inspired interior, fresh modern Australian food, some traditional Danish dishes such as Danish meatballs and ‘Shooting star’ and the promise of Melbourne’s coldest beer on tap, this is a great Australian pub and restaurant with a quirky twist. A little more out of the ordinary is the eclectic life-sized mannequin sculptures with deer and wolf heads (the work of Danish artist Philip Jensen whose work appears in the Danish National Gallery) and a feature wall of 60-plus Singer sewing machines. PHONE: 03 9510 1819 VISIT: www.thewolfandiwindsor.com.au

132 Greville Street, Prahran

426 Chapel Street, South Yarra Located in the heart of bustling Chapel Street, Temperance is a casual, relaxed local pub perfect for lunch, dinner or a night out. Kick back and relax with a cold beer or glass of wine, enjoy a pizza or a meal from the modern pub menu. Open daily noon ‘til late.

Palate Restaurant Bar, a modern and cosy café on Greville Street, boasts the best menu in Prahran… Enjoy the all-day breakfasts, power lunches, weekend brunches, Paleo inspired menu, or a glass of wine. Open 7 days. Present this ad to receive 10% off the total bill. PHONE: 03 9521 5443 VISIT: www.palate.com.au

PHONE: 03 9827 7401 VISIT: www.temperancehotel.com.au

Corner Chapel Street & High Street, Windsor Boasting a stunning outdoor rooftop attached to a second level full of comfy couches, and a relaxed atmosphere, Lucky Coq is the perfect retreat. A huge option of the best new and old beers of Australia and around the world. A totally mixed crowd ranging from locals to legends, hippies to hipsters, bogans to beauties, ravers to reverends. The famous pizzas take centre stage every lunch and dinner, and with a $4 price tag, it’s hard to resist. Open 11.30am3am weekdays, and 12pm-3am on weekends. Kitchen open until 2.30am. PHONE: 03 9525 1288 VISIT: www.luckycoq.com.au

124-126 Chapel Street, Windsor Orange is best known as one of Chapel Street’s cool cafés, with crowds spilling out onto the pavement in search of their famous coffees, cocktails and hangover saving breakfasts. The main menu, put together by head chef Graham Weddell, offers Modern Australian bistro food with French and Mediterranean influences thrown into the mix. PHONE: 03 9529 1644 VISIT: www.orangewindsor.com

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IN SOUTHBANK MELBOURNE

6 Riverside Quay, Southbank Spectacularly located by the Yarra, Ludlow Bar & Dining Room is open for breakfast, lunch and dinner daily featuring BBQ, grazing menu and more. Dining Room is open each evening and offers Southern European influenced cuisine. PHONE: 03 9699 1676 VISIT: www.ludlowbar.com.au

Mid Level Southgate, Melbourne

Southgate Arts & Leisure Precinct, Southbank In the heart of Southgate, P.J’s is a favourite destination for locals and visitors alike. Open for lunch and dinner every day. Serving traditional Irish and contemporary dishes. Don’t miss the Oyster Bar with Happy Hour every weekday!

With its unique identity and branding, Tutto Bene showcases the best Italian produce in a traditional eatery style. Located in Southbank – the heart of Melbourne’s Arts district – in full view of the the city’s picturesque skyline, our customers can expect premium seasonal ingredients and artisan developed products on their plate. Serving its in-house produced artisan gelati selection, award-winning olive oil, biodynamic wines and providing an extensive gluten free menu, Tutto Bene has something for every palate. Viva Italia! PHONE: 03 9696 3334 EMAIL: info@tuttobene.com.au VISIT: www.tuttobene.com.au

PHONE: 03 9686 5011 VISIT: www.pjobriens.com.au

Southgate Arts & Leisure Precinct, Southbank Ground floor food court, Southgate Arts & Leisure Precinct PHONE: 03 9370 5833 VISIT: www.trioswraps.com

Open from 8am daily, eat, drink and watertaxi your way to the tennis. Fantastic breakfast, lunch and dinner packages including meal, drink and return watertaxi to Melbourne Park. Offering a wide selection of small dishes, delicious pizzas and mains. PHONE 03 9682 3799 VISIT www.bearbrass.com.au

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RECIPE: CURED & CARAMELISED SAUSAGE WITH GREEN MANGO, CHILLI AND MINT SALAD (LONGANISA) Recipe and photos by Food Rehab

ABOUT FOOD REHAB Adrian Briones works in digital advertising as an operations manager. By night, he’s an SCAN TAG TO COMMENT ON THIS ARTICLE

obsessive food blogger at Food Rehab with a focus on Filipino cuisine and is currently on the hunt for the best breakfast in Melbourne.

(DETAILS ON PG. 3)

WWW.FOODREHAB.COM.AU

Don’t call it a comeback, Longanisa has been calling this Filipino boy’s tummy

brought to you by team breezey, aka cucumber and mint.

home for years. I’ve been eating it the same way since I was a kid – with rice, lightly salted chopped tomatoes and fish sauce which is why I decided to do

The salad doesn’t need any dressing apart from perhaps a sprinkle o’

a remix to the traditional recipe for the precious warmer months.

salt as there are enough flavours already happening here. Dressing will only outshine the core of this dish, the tangy green mango, chilli and the

What the heck is it? Longanisa is cured sausage, native to the Philippines.

caramelised Longanisa.

My country was colonised by the Spaniards for over 300 years, so it has similarities to the famed chorizo but of course being such sugar fiends,

INGREDIENTS

it’s a sweeter version. It’s made up of vinegar, fatty pork mince, sugar to caramelise, packed with enough garlic to scare vampires away this Twilight

For the Longanisa

season and in my version, has tomato paste and paprika.

1kg pork mince (not lean!)

If I had my way, I would also add tamarind, but that’s just being silly… or is it?

1 egg ½ cup raw sugar

I decided to use green mango as the other core ingredient because they

6 garlic cloves, minced

marry up so well together. The tangy and sour notes of the mango offset by

2 tbsp white vinegar

the sweetness of the sausages, set on fire by the chilli and then a cool down

2 tsp salt

2 tbsp tomato paste

To cook

1 tsp brown pepper

1. On a flat surface, lay half a cup of raw sugar and roll each piece into it to

2 tsp of paprika Canola oil

coat 2. On a low-medium heat, add canola oil to a hot pan then cook the sausages until they are slightly charred on each side. They should caramelise due to

For the green mango salad

the sugar content. Set aside.

1 green mango 1 cucumber

To make the green mango salad

1 red chilli

We want to julienne practically everything here, so let’s get to it.

1 bunch coriander

1. Wash, peel and julienne the green mango, pat dry with a kitchen towel

1 sprig mint

then set aside in a large bowl. Repeat process with the cucumber. 2. Roughly chop up the coriander, slice the chilli and place them in the bowl.

METHOD

3. Depending on the ripening stage of your green mango, it may be delicate, so using your hands, gently combine the ingredients. Slice the sausages

To cure the sausages

into roughly 3cm wide pieces and plate it up alongside the salad.

1. In a large bowl, combine the pork mince, egg, sugar, minced garlic, paprika, salt, tomato paste, vinegar and brown pepper.

And there you have it – a simple mix of meat and veggies perfect for the

2. Mix the ingredients with your hands until evenly combined.

warmer months when all you want is something that’s refreshing, a little

3. To cure, grab the largest square container you have and some non-stick

different but easy to prepare. Judging by yesterday’s hot weather, I can’t

baking paper. Roll the mince into index finger-sized thick sausages and

wait for the summer road trips where I get to break out my ultimate men’s

lay them on the non-stick paper, stacking them up within the container.

summer gear being shorts, singlets and flip flops having been shunned to

This will save you from having to do this later.

the dark crevices of the wardrobe for the last nine months.

4. Refrigerate for no longer than overnight. If you’re stuck for time, 10 hours will do.

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SCAN TAG FOR MORE INFO ON MY MEXICAN COUSIN (DETAILS ON PG. 3)

MY MEXICAN COUSIN Corner Sturt Street and Southbank Boulevard, Southbank. Ph: 9686 3389 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 the best brunch in SCAN TAG TO COMMENT ON THIS ARTICLE

town. Scouting out new brunch places weekly for you to try is our quest. Don’t worry – coffee quality is just as important to us as the food.

(DETAILS ON PG. 3)

WWW.BRUNCHADDICT.COM

Opening hours

While Miss SL quickly visited her office to unload the numerous bags

Monday to Friday: 7am until 3pm, 5pm until late

she carries, I went and ordered my house blend Long Black ($3.80).

Saturday: 8am until 3pm, 5pm until late

Sometimes cafés buy reputable coffee labels but fail in their delivery;

Sundays: closed (except for theatre show days – 4pm until 8pm)

My Mexican Cousin is not one of those establishments. This long black

Coffee: Sensory Lab

was impressive, having a tan-coloured head, and delivering a lovely crisp taste with subtle flavours to be enjoyed with every drop.

Mr LB: Twitter is a fascinating tool. Who would have thought that we could communicate all of our own personal successes, failures, frustrations and

Taking in all the aesthetics, I did quickly notice the egg and bacon roll

endless other emotions in 140 characters or less? We all have a voice and

($9) hot off the press and cooling on the kitchen service bench. Just like

we are not afraid to say what we think whether it’s something good or

love at first sight, I was hooked and immediately ordered. With two eggs

bad, career damaging (yes Twitter feeds have been used by lawyers)

pan fried and ample bacon that was doused with a tomato relish, nothing

or just harmless rambling. One of my favourite hashtags is ‘first world

could go wrong. The bacon was cooked to my perfection, slightly crisp

problem’. My major first world problem is the situation where, on my way

but still having soft pork goodness. The tomato relish had a well defined

to work, I realise that I’ve run out of muesli and I need to pick up some

smoky taste which complemented the bacon. The egg was fried and a

fantastic but sort of quick brunch and coffee to kick start my day. Where

little yolk goodness mixed with the bacon to make this egg and bacon

do I go that isn’t going to be sub-standard with its ‘coffee and bacon roll’

roll quite the impressive punch. If you need a bacon and egg roll before

deal? Never fear, Brunch Addict is on the case and one stop we believe

you hit the office and you’re in the vicinity, this is your pit stop.

you should check out for a quick weekday brunch is the very popular, My Mexican Cousin.

A good and affordable weekday brunch is something of a rarity. While it may be a little more effort to catch up with someone for brunch before

The décor and space of My Mexican Cousin is cosy, intimate and cleverly

work, My Mexican Cousin is worth the effort to provide some on the spot

flexible. There is an arrangement of tables and chairs inside the L shape

brunch flavours.

area for the dining scene, a large bar table were you can easily catch up with a special someone while sharing a beverage and/or meal, a

Miss SL: When anybody says the words ‘My Mexican Cousin’, the first

convenient sliding window to cater for the takeaway coffee orders and an

thing I think of is one of my favourite meals at St Ali. The second thing I

ample outdoor seating area to enjoy the cool summer breeze. It exudes a

think of is Breaking Bad, an intense HBO television show which follows

certain coolness with its selection of art work and dimmed lighting.

Walter White – an ex-science teacher diagnosed with cancer, on the

journey to becoming an infamous drug cook, eventually taking on (and

and it looked delicious. I was a little confused initially, as granola is

winning against) the Mexican drug gang, the Cartel.

typically served with milk. There was enough yoghurt to provide that creamy texture and so when I enquired with the waitress she said she

Salvatore Malatesta (St Ali) and Jerome Borazio (Sister Bella, 1000

was happy to provide it, but that it wasn’t typically served that way here.

Pound Bend) and Maurice Esposito (Esposito and Saint Peter’s) weren’t

I decided to stay with the original intent of the dish and tucked in.

particularly thinking of the Cartel when they collaborated to open My Mexican Cousin – they were thinking about infusing St Peter’s Creole

The granola was wonderfully crunchy and perfectly toasted. There were

with St Ali’s Sensory Lab coffee and Sister Bella’s drinks menu.

many different kinds of nuts used to make it, adding to the variety of subtle flavours. The natural yoghurt was creamy without being heavy,

Admittedly, My Mexican Cousin struggled at first. A blast from food

acting as the perfect ingredient to bind the granola together. It was light

blogger Burger Mary saw them hire her as a food consultant to improve

and slightly sweet, carrying the flavours of the poached berries with it.

their authenticity (despite apparently backtracking in their authenticity). In the end, cafés need to play to their audience and it was with this in

I had a cheeky taste of Mr LB’s egg and bacon roll, which we’d fondly

mind that Mr LB and I set out for a weekday breakfast session.

dubbed the ‘man breakfast sandwich’. It was really delicious and I loved the tomato relish they’d used to make the flavours more interesting. For

We arrived just after 8am on a Tuesday morning and the café was

$9 it was huge and was well worth the money.

empty. A few patrons here and there were milling about outside near the sidewalk-facing counter, waiting for their coffees to be brewed by

Overall My Mexican Cousin for breakfast is a great place to go on

the young female barista. We took a seat at the bar so we could see the

a weekday on your way to work. The prices were not exorbitant and

coffee action get underway.

the flavours were delicious – even if they didn’t really scream anything particularly Creole about them. It’s the perfect place to pit stop for a

Mr LB had ordered me a double espresso ($3.80) in advance and I

good coffee and a delicious meal.

was quick to follow through with an order of the house-made granola, poached berries and natural yoghurt ($12). My dish was quickly served

Final thought: Great weekday pit stop

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 worked in wineries 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).

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

WWW.LADONNADELVINO.COM

CRITTENDEN ESTATE Los Hermanos Saludo al Txakoli 2012

wine). Thankfully, a quick search on Google Translate highlighted the negative

Mornington Peninsula, Victoria. RRP $25

connotations associated with the word ‘perversion’ (really, where would we

I love it when a wine surprises me, especially when I know nothing about

all be without Google?) and instead ‘Oyster’ was chosen as to the team it

it upfront. The Txakoli from Crittenden Estate was exactly that type of wine.

represented a kind of luxury that was not had very often but still extremely

Txakoli (pronounced shark-o-li) is a classic white wine of the Basque region in

fresh. A bit long-winded I know but a satisfying explanation nonetheless.

northern Spain. In this area the locals will spend their evenings sipping Txakoli

This is one of the most complex southern Italian white wines I have

(typically a blend of three more obscure varieties) while eating at Pintxos

tried. Its colour is a deep golden yellow and it has a pervasive nose of

bars. Crittenden Estate has used one of the varieties, Petit Manseng from the

yellow peach, butterscotch, dried Christmas cake fruit, overripe oranges,

King Valley, to replicate this style of wine with the aim being to make a wine

smoke and baklava buttered pastry with hints of whisky. It is fresh and fruity

more for enjoyment as opposed to analysis. While I was unable to replicate

yet with an unravelling depth. The palate has a smooth entry followed by a

the true experience of sitting in a Pintxos bar, I did my best and sat on my

warming sensation, not unlike drinking brandy, then strikingly at the finish,

balcony and sipped away under the evening glow of the warm setting sun.

there is ample mid-palate richness and surprising acidity. Joaquin has used

The first thing that caught my eye was the light spritz effect in the glass

ancient Italian grapes with an intricate web of flavours that will take you on

followed by lemon and mineral sea shell freshness with lingering elderflower

one hell of a journey.

aromas. Upon tasting it you have this dry, crunchy acidity that is crying for

Stockist: D.O.C. Delicatessen, Carlton

some oily, bite-sized seafood nibbles. The final tickling effect of the spritz was absolute joy in my mouth. In saying that, I sincerely doubt one bottle

SAVE OUR SOULS (SOS) Rosé 2012

of Txakoli would go far among my friends on a warm summer’s evening.

King Valley, Victoria. RRP $20

Stockists: Retail outlets such as Toorak Cellars or Carwyn Cellars in Thornbury,

You realise how small the world is when you work in the wine industry. Not

or on pour at Bishop of Ostia and Movida Acqui

too long ago I was browsing the shelves of an eyewear store in Prahran and chatting with the owner when we somehow managed to branch off onto

JOAQUIN 110 Oyster Greco di Tufo/Falanghina 2008

the topic of wine (ahem, typical me behaviour). Give or take a little chit

Avellino, Campania, Italy. RRP $70

chat, I came to the quick realisation that the man I was speaking with was

The first thing that came to mind when I saw this wine was, “Why on

Jason Searle, a savvy eyewear aficionado and one part of the wine-loving

earth has this Campanian producer Joaquin called its wine ‘Oyster’?” My

duet alongside acclaimed winemaker William Downie from Save Our Souls

confusion stemmed from a realisation that the Avellino area, where the wine

wines. This pair has crafted a rosé perfect for antipasto and easy-going

is produced, is located inland and more than 50km away from the sea. An

spring/summer situations. It is made from Merlot and Cabernet Sauvignon

oyster could not be that ubiquitous in such an area, could it? Never one

fruit out of Victoria’s King Valley and caught my attention with its pale

to shy away from a good story, I probed and prodded until Raffaele, the

Bloody Mary hue. It has a typical strawberry cream nose playing against

winemaker, divulged the details albeit in a partially mistranslated Italian/

more quirky aromas of tomato skin and mint. The wine is made to be a super

English manner. The team at Joaquin had initially wanted to call its

dry style with a nice textural mid-palate, not unlike a southern French rosé. It

blend of the native white Greco di Tufo grape (95%) and Falanghina

has a fairly tart acidity that is balanced by a creamy kick to the finish. All this

grape (5%) ‘Perverse’, primarily because it was considered a perversion

serves to make it the ideal choice the next time you find yourself in the sun

to make a wine so full yet with such marked acidity and an extreme use

with plenty of picnic fare.

of battonage (periodically stirring the spent yeast in the barrel with the

Stockist: United Cellars

what’s hot the place to find local food and drink related products, services and venues.

Building on the success of gram in melBourne, the puBlication has now Been launched in BrisBane and adelaide - with perth and sydney editions to follow. In each state, 20,000 copIes of Gram wIll be dIstrIbuted to 800‑1000 local cafés, restaurants, bars and food venues each month. the use of scan taGs helps dIrect readers straIGht to your websIte, facebook or twItter paGe. call to fInd out how to lIst your busIness In the what’s hot sectIon. contact natalie rumbiolo, north west, melbourne

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WHAT’S HOT

Espresso tasteof Europe 14 Moore Rd. Airport West | Ph. 9335 2544 | E. support@versanocoffee.com.au

e h t e r o l p x e “ passion!” Specialists for all your coffee needs 28 Assembly Dr, Tullamarine

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