GRAM Magazine: January 2013 // Edition 24 by GRAM Magazine

MELBOURNE

ISSUE 24

FREE

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 there are thousands of different varieties of grapes

Gram magazine provides you with a snapshot of articles, opinions

around the world? Now is a great time to enjoy this delicious

and reviews that have been published online by local food

fruit here in Australia. Inside this issue, we showcase reviews of

bloggers, bringing the online world into the physical world.

Charcoal Lane, Rockwell and Sons, a range of venues in Bendigo

As the magazine is distributed to over 1000 outlets in prominent

and many more.

Danielle Gullaci, Editor

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

HOW TAGS WORK GRAM’s chosen code system is the Microsoft® Tag platform. The Tag App is free of cost, simple to use and enables quick access to links. To get it, it takes a simple app download on a phone* with a camera and web access.

Download Microsoft® Tag Reader A) From your mobiles App Store

or B) From http://gettag.mobi

SCAN TAG Open the app, scan the Tag codes featured in GRAM within the camera’s viewfinder. The link will then be opened in the phone’s web browser.

*For a list of compatible phones visit http://tag.microsoft.com/resources/mobile-support.aspx

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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

Advertising sales Natalie Rumbiolo Email: natalie.rumbiolo@primecreative.com.au Phone: 0430 047 981

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Head office Prime Creative Media Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 Phone: 03 9690 8766 Fax: 03 9682 0044

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WANT your blog TO BE FEATURED IN GRAM? SEND A LINK OF YOUR FOOD OR DRINK BLOG TO danielle.gullaci@primecreative.com.au

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National Gallery of Victoria 180 St Kilda Road, Melbourne. Ph: 8620 2222 Words and photos by Poppet’s Window

ABOUT Poppet’s Window I am a freelance journalist and blogger who has been published over a range of mediums. I am 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.

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

www.poppetswindow.com

Here’s the thing about restaurants and cafés in galleries – you wouldn’t make

through the sweetness of the dish, while wedges of grilled nectarine were

a special effort to eat at one. Not unless you were checking out an exhibit.

the cherry on top. Although the caramel was supposedly spicy, there was

Or at least that’s how I felt, until someone suggested I check out Persimmon

only the slightest hint of hotness. It hardly mattered; the plate was practically

at the National Gallery of Victoria. Any excuse for some ‘research’, right?

licked clean.

To get to the restaurant, we entered at the main NGV entrance (where the

Less beautiful to look at – but equally as tasty – was the folded lasagna. If

iconic water wall is) and then followed the hallway around to the right.

anyone can show me a picture of a good-looking lasagna, I’ll be impressed.

Walking into the dining space, the first feature we noticed was the expansive

This one was served in a shallow black bowl on a bed of purple artichoke

windows with views of the surrounding Grollo Equiset Gardens, as well as

hearts and with a dollop of Parmesan foam. It was buttery and extremely

an impressive water sculpture. Inside, the décor is sleek and black, but plush

naughty, but if I were to waste time feeling guilty about my food intake, I

burnt orange chairs brighten up the square room. We also loved the way

wouldn’t have a second left in the day. Instead, we ordered a side of perfectly

the characteristic NGV stone wall continued inside the restaurant, seemingly

cooked brocollini flavoured with chilli, garlic and preserved lemons.

separated only by the windows. Having read rave reviews on Persimmon’s dessert selection from my favourite There’s an unmistakable ‘modern art’ feel to Persimmon, which is reflected

dessert blog, it was a feat to tell our charming and attentive American

in both the furnishings and the menu, the latter of which changed the week

waiter (or was he Canadian? I can never get it right) that we would not be

before we visited for a late lunch. It’s modern Australian and always uses

satisfying our sweet tooths. Then I saw the words “chocolate waves, salted

seasonal produce, but then again so do most places these days. What sets

caramel, chocolate mousse, chocolate sorbet” on the menu, and my buddy

Persimmon apart is its unique location and exquisite attention to detail.

dragged me kicking and screaming out of the restaurant. Okay, so that’s a

Although the two course menu with a glass of wine for $40 is wonderful

mild exaggeration. What really happened was that I decided we should get

value, we decided on a couple of mains and a side dish.

our cake kick upstairs at The Tea Room.

I was tempted by some of the menu items from the ‘Something Light’

On the way to The Tea Room we made a detour past Rally, a free

section, specifically the kingfish with toasted almonds, dried grapes, pork

contemporary Indonesian art exhibition by Jompet Kuswidananto and Eko

crackling and lavender vinaigrette, not to mention the Western Australian

Nugroho. Words fail to do the pieces justice, especially because they each

marron with corn purée, herb paste and coconut bouillabaisse. Instead, we

display an interesting combination of quirk and political nuances. But I can

ordered from ‘Something More’. Before our food came out, warm olive and

tell you this: I liked it. Kuswidananto creates his art using sound, video and

pumpkin seed rolls arrived and were replaced as soon as we finished them...

installations. One installation is suspended in Federation Court and titled

kind of like that old ‘never ending packet of Tim-Tams’ ad.

‘The Commoners’. It features nine figures playing the drums, each only decipherable as a person from a few of items of hanging clothing.

Everything was beautifully presented, especially the Duck Apicius. Two tender pieces of duck meat arrived with a crisp top layer, sticky from a

We made a detour past Gallery Kitchen, the go-to lunch pit stop for gallery

caramel reduction and slightly pink in the middle. Segments of fennel cut

goers. It’s conveniently located next to the gift shop, which tempts you with

beautifully bound books while you sip your coffee. The space is well designed

with a fluffy cherry marshmallow, covered in dark chocolate and brushed

and resembles a high-class cafeteria. It’s the most casual of the eating spots

with a copper sparkle. It was almost too pretty to eat. Almost.

in the NGV and is perfect for a laid-back lunch or a hit of caffeine to renew your energy stores. We were between lunch and dessert so we didn’t sit

For those who don’t stuff themselves at Persimmon beforehand, The Tea

down for a bite, but the Roquefort, quince, pear and walnut tart with salad

Room also offers afternoon tea for $35, which includes a selection of cakes

would have been my choice if we had. There was also a tortellini special, and

and pastries, savouries, sandwiches, scones and preserves, tea or coffee.

I’ve heard the gourmet sandwiches and wraps are a cheap and tasty option.

You can add a glass of Pirie NV for a tenner if you’re feeling a little bit posh.

By the time we’d had a look around, The Tea Room well and truly awaited us.

The elongated space at The Tea Room is as impressive as the sweets. The

We were still fairly stuffed from lunch, but the glass display of house-made

dimmed lighting has a romantic glow and timber beams cover the ceiling,

sweet treats was enough to convince us to order. We couldn’t decide what

leading to a mirrored back wall. Sit as close to the entrance as you can and

to sample, but luckily the friendly and rather hilarious gentleman looking

you’ll have a fantastic view of the famous water wall, which was plastered in

after us held our hands. “Our scones are the best in the world,” he practically

a street-art inspired mural by Nugroho at the time we visited.

sung. He said it with such conviction, so we weren’t about to argue. The mural continued down in front of the water wall onto a semi-circular We matched our scones with the ‘Good Morning Tea’, described as a

platform spotted with black and white cushions. A sign at its edge

beaming coppery black blend with a rich, medium astringency. It came in

encouraged people to slip off their shoes and to draw comics with the felt-

a stunning white teapot and complemented the scones wonderfully. It was

tip pens and paper provided. As soon as we had sipped and slurped our fill

all very ‘Alice in Wonderland’ tea party, and the scones lived up to the hype.

of tea and sweets, we happily obliged.

Warm and soft in the middle with strawberry jam and velvety cream, they were incredibly nostalgic. One waitress even offered us a refill of preserves

The contemporary Indonesian art exhibit is on until 1 April 2013. While it’s

when she saw we had gobbled our supply.

worth checking out, you don’t need a reason to visit NGV other than for a beautiful meal. With so many eateries popping up all over our city, it’s

But we didn’t stop there. We couldn’t. Not with those macarons begging

rare that a Melbournian would consider dining at a gallery instead of a

to be eaten. We split a hazelnut praline and salted caramel; both varieties

new hotspot. But why should places such as Persimmon be reserved for

received two thumbs up. It was the detail that impressed us the most: each

international visitors and tourists checking out the artwork?

macaron had been brushed with an edible shimmer, which made them all the more enticing.

Next time you’re in the city, pop into The Tea Room for a sugar fix and a cuppa, or take your next date to Persimmon and follow it up with a leisurely

Our last indulgence was The Tea Room’s take on a caramel slice. It was

stroll through the gardens while your food goes down. I guarantee they’ll be

basically a layer of biscuit with soft, salted caramel in the middle; topped

impressed, and so will you.

ChoColate, maCadamia & toffee brownies By PETER RowlaND caTERING 8 River Street

ScaN TaG To vISIT chEF’S haT wEBSITE

South Yarra VIC 3141 T 03 9825 0000

www.PETERRowlaND.coM.au

INGREDIENTS

carefully pour the toffee onto the buttered tray and leave aside until it sets.

FoR ThE BuTTER ToFFEE 25g unsalted butter, plus melted butter for greasing

Grease a 22cm baking tin with melted butter and line with baking

75g caster sugar

paper. Preheat the oven to 170°c. Sift the flour and salt.

FoR ThE MacaDaMIa, chocolaTE aND ToFFEE BRowNIE

Put the butter and chocolate in a heatproof bowl and place over

200g macadamia nuts

a saucepan of simmering water, making sure the water does not

200g unsalted butter (plus extra melted butter for greasing)

touch the base of the bowl. leave to melt, stirring from time to

280g plain flour

time. as soon as the butter and chocolate have melted, remove the

½ tsp salt

bowl from the heat. It is important not to let the mix get very hot.

300g dark chocolate, broken into pieces

In a large bowl, lightly whisk the eggs, sugar and vanilla. work

2 free range eggs

them until just combined (this will only take a few seconds), as

230g caster sugar

there is no need to incorporate any air into the eggs.

1 tsp vanilla essence

Fold in the melted chocolate mixture and then add the sifted flour.

100 dark chocolate buttons

Break the toffee into small pieces and fold them in with half the nuts and chocolate buttons.

METhoD

Pour the mix into the lined tin and top with the remaining toffee and nuts.

lightly grease a tray with melted butter. Put the butter and sugar

Place on centre shelf of the oven and bake for approx. 25 minutes.

for the toffee in a heavy-based saucepan and place over a medium

Remove from oven and allow to cool completely before removing

heat. Stir constantly with a wooden spoon until the mixture turns

from the tin (you may even chill it first).

a dark caramel colour (at one point it might seem the mixture

cut into any shape you like and keep in an airtight container for up

has split; it will come back together when you stir vigorously).

to 5 days.

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 Rockwell and Sons (DETAILS ON PG. 3)

Rockwell and Sons 288 Smith Street, Collingwood. Ph: 8415 0700 Words and photos by Almost Always Ravenous

ABOUT ALMOST ALWAYS RAVENOUS A twenty something year old Melbourne-born food lover, with the perpetual SCAN TAG TO COMMENT ON THIS ARTICLE

struggle of juggling his life between a demanding day job, an insatiable appetite to eat and satisfy a fastidious palate, and still find time to write a culinary journal and lead a somewhat normal life. More often than not, the ravenous stomach prevails!

(DETAILS ON PG. 3)

www.almostalwaysravenous.wordpress.com

This is a quick but deserving burger mention for Rockwell and Sons – a

The crew at Rockwell and Sons have kindly revealed that their special

relatively new place (mid 2012) which has taken over the original Provenance

savoury sauce is a “…mix of three different mayos, 80 per cent house

Food & Wine site on Smith Street.

made, 20 per cent kewpie, including a savoury tomato reduction, herbs, onion, spices, house made pickles”. No wonder it tastes so good!

The vibe given off here is one of casual and pared back coarseness. The small kitchen is quite open, so much so that you can see, hear and smell all

Aside from the accidental success of the smash burger, think lamb sausage

the action. There is nothing to suggest any climate control here, so it can

dogs, home style French fries with aioli, Hickory smoked onion rings and

get quite warm on balmy days, noting how much heat the kitchen radiates.

plenty of beers to wash it all down with. Come night time, the menu

Although nothing a few beers can’t quench right?

reaches out beyond its day time grub, adding a little more refinement and elegance with items like lamb shoulder with artichokes; and jumbo

The Double Patty Smash Burger was never meant to be the signature dish

quail with faro, almond and honey (both of which were beautifully

or main drawcard here, but the overwhelming popularity and word-of-

succulent). A small dessert menu also exists for the sweet tooth, such as

mouth has meant this luscious filler has gone viral.

the banana pudding, vanilla wafer and whipped cream; and buttermilk panna cotta with strawberries, cardamom and fennel crumb – both of

The beautifully juicy beef patty is sandwiched between toasted brioche

these exemplifying a not-too-fussy approach with simple but balanced

buns (sourced from Brasserie Bread), Kraft cheese, crunchy gherkins and a

components.

generous slathering of special savoury sauce. It isn’t a gigantic burger, but there is plenty of salivation-worthy oomph and glossy indulgence to fill one

Rating: Yummy+1. Smashing burgers, beautiful pub food with a little

up. Many have claimed it is better than Huxtaburger, and I may be inclined

elegance, neat selection of beers, and it is absolutely value for money. I’ve

to agree (oh my, it is so good!), but give it a try and see what you think.

been back twice already, so get in quick.

nriching your coffee experience

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bendigo Words and photos by I Heart Bendigo

About I Heart Bendigo

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The unofficial guide to Bendigo.

www.iheartbendigo.com.au

(DETAILS ON PG. 3)

I was somewhat reluctant to move from inner-city Melbourne to Bendigo,

What sets the scene apart in my new hometown is that at almost all of the

but we saw it as an opportunity to provide our future children with a country

places to eat and drink, the owners work and manage the establishment.

lifestyle and all the benefits a city in the country had to offer – clean air,

There’s a vested interest and passion. You can’t bottle that.

15 minutes to anywhere, good schools and a real community environment. Below is a handful of my favourite food and drink experiences in Bendigo. Before moving, I marketed small producers, touted a gourmet food store, helped sell produce on the Melbourne farmers’ market circuit and edited

Masons of Bendigo – At Masons of Bendigo gorgeous dishes are created

an award-winning cookbook. I knew where to eat, to drink, to dine – people

to impress. For example, the buffalo ricotta dish with pickled cauliflower

actually asked for my advice. We wondered whether Bendigo would satisfy

and asparagus. Recently, a friend ordered the locally grown zucchini

this major part of my life. Where would I satisfy this hunger and thirst?

flowers stuffed with lamb caponata on charred eggplant. She clapped and

Would I miss the likes of St Ali, Polly, the Moroccan Soup Bar and Naturally

cheered – seriously, she did. That well and truly topped our oohs and aahs.

on High? Yes, of course. The Dispensary Enoteca – Propped at the bar at The Dispensary Touted by The Age as Victoria’s coolest town, the culinary scene in Bendigo

Enoteca wondering what to order. I don’t get out much and they have

has come along in leaps and bounds in the last few years. We boast some

one of the best drinks lists in Australia, so mixologist Grace suggests an

of the best wines in Australia, a burgeoning craft beer community and

espresso martini, which was exactly what I needed and I still ponder the

four coffee roasters. We are really proud of our local produce, our farmers’

memory to this day. The special Aviation cocktail evokes the same kind

market and our welcoming cafés and restaurants.

of memories…

Corner Store Café – Relatives from out of town spent the weekend in Bendigo,

El Gordo – An early highlight to our year; we dined with five other couples

and they just loved the Bendigo Corner Store Café, as not only did they have

and strolled between establishments for the three-course adventure organised

a sandpit, outdoor chalkboard et al, but also a healthy kid-friendly menu –

by the maestros at El Gordo. We had great food, wine and conversation with

just like you would serve at home, if you could be bothered. The family was

former complete strangers, to usher us into the welcoming Bendigo community.

impressed, and we were chuffed because we could treat them to the kind of experience they wished they could have in Adelaide – and the coffee is great.

Farmers’ market – Great friends and your favourite local produce and producers in the best location in Bendigo. This community market has a truly fabulous

Borchelli – It’s Sunday. Borchelli is always open. It is a trattoria, but with menus.

atmosphere and is run by volunteers who bring fresh, seasonal produce to

We all enjoyed ourselves, Miss 1 included – with olives in sugo, ricotta and

Bendigo. On the stage there are cooking demonstrations, gardening workshops

spinach pancakes with the perfect amount of nutmeg and locally made ice-

and tasting sessions. Eat your pumpkin bread and Holy Goat fromage frais

cream, all served in super quick times suitable for children.

under the chestnut tree – heaven.

SCAN TAG FOR MORE INFO ON charcoal lane (DETAILS ON PG. 3)

Charcoal Lane 136 Gertrude Street, Fitzroy. Ph: 9418 3400 Words and photos by The Pink Leopard

about the pink leopard The Pink Leopard is an heroic, moral cat with pink fur and the manners of an English aristocrat. She only becomes flustered or angry at obtuse or offensive humans who try to disrupt her existence, or at troublesome gadgets, rodents, or insects. In most of her life, she stumbles into a difficult situation and stoically endeavours to make the best of it. All the while cooking.

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

WWW.thepinkleopard.net

So we moved house. Oh my God – it has been harrowing. As usual, we (and by

The dining room is stunning but we sat outside as the weather was equally

we, I mean not me) decided that we could do it alone without the assistance

gorgeous. It’s a nice modern courtyard with a massive bluestone wall, part of

of removalists or cleaners or heavenly intervention. There’s two of us and the

the original building. Built in 1865, it housed the Victorian Aboriginal Health

dog – we have a four bedroom house that is ceiling high full of stuff. Say no

Service for many years so the connection with food to building is present.

more. I’m proud of Hairy though – he threw away a tonne of stuff and vows never to go hard wasting again. We shall see. Even just this week though no

So to dinner. As hairy isn’t very adventurous with his food, he had a nervous

words have been spoken of junk, I have felt the car slow down when we pass

decision on his hands – anything that was slightly dubious to his palette I

a house that has goodies on their front footpath. Keep on drivin’ soldier.

played down but I am up for anything.

But to celebrate the move or just the fact that we survived it, we went out

The compulsory negroni to start with, I’m obsessed with these this year. If

for a celebratory meal. I have been wanting to go to Charcoal Lane for a long

you like a little bitter then this is your drink. The CL one is ever so slightly

time and when a table came up on Twitter (gotta love social media) I rang

flavoured with native pepperberry.

and nabbed it. When Saturday rolled around we ummed and ahhed about whether we should go. So tired from the week’s moving activities (and the

I started with a wallaby tartare – another favourite (tartare, I haven’t had

3am Chinatown karaoke session the night before) meant that by the afternoon

wallaby before). It was tangy and soft, served with egg yolk gel and smoked

we were exhausted. Three dress changes later and we were off.

bread. I didn’t get the smokiness from the bread but it was incredibly light.

Aside from the food, which we’ll get to in a moment, Charcoal Lane is a restaurant

Hairy had sous vide pork tenderloin with broad beans and black olives.

with a huge social conscience. Together with Mission Australia the restaurant

He ordered the lime and garlic aioli on the side because he doesn’t do

works with Aboriginal and disadvantaged youth to offer apprenticeships and

mayonnaise. Bonus for me.

hospitality training. It’s a kick start to a career for youth who may otherwise not have the resources or opportunities of others more fortunate.

Main course. I went for the CL special – eye fillet on nettle risotto with chargrilled asparagus. I’m not into piggery, but the good thing about

It’s funny how you have expectations of a restaurant and frankly, I am often

specials is that they are big. This was two very generous slabs of fillet

let down. But not here. I have been recommending Charcoal Lane to folks for

and although I was surprised that the waiter didn’t ask me how I’d like it

a while now “oh you’ve been? Was it good?” no I haven’t been but I do have

cooked, it came out exactly how I would have ordered it. The nettle risotto

a thing for native Australian foods and there aren’t too many places around

was also perfect – just the right wetness and I assume it was the nettles

that utilise bush tucker. Executive chef Andy Bedford and his team are doing

that gave it a hint of sweetness. You would think the red wine jus would be

tremendous dishes with some of our best but little known ingredients.

strong but it was quite tame. More jus than wine, if you know what I mean.

Hairy had lamb backstrap, cracked freekah, Persian feta and pomegranate salad with the most amazing smear of smoked eggplant. It is the one and only time I have seen grey food look that spectacular. Again, it was cooked to perfection for Hairy’s taste (i.e. bordering medium with just the tiniest bit of pink).

The cheese plate had a warm and runny brie, tangy Roquefort and white cheddar. If I could eat only blue cheese for the rest of my days on earth, I would not complain.

Sides were as sides should be, tasty but not dominating – pepperberry kipflers

cheddar. If I could eat only blue cheese for the rest of my days on earth, I would

and garlic and lemon greens.

not complain. The omnipresent cheese plate standards: apple, lavosh and a sticky dollop of quince paste but frozen grapes and bush tomato chutney as

Dessert. I don’t generally do desserts, maybe because they freak me out in

well? Genius. Again, big and rich enough to share.

my own kitchen but whatever the reason I am usually a stickler for the cheese plate. Hairy doesn’t do desserts either but I insisted that he have the chocolate

Charcoal Lane could be packed to the rafters and it would still feel intimate.

marquis so I could at least try it…

There was a large group of ladies having a sophisticated meal; either the hostess had interesting taste in headwear or this was a very well behaved hen’s party.

Dense bitter chocolate slab coated in toasted coconut with coconut sorbet

There were couples and small groups but at no time did it feel crowded. I am

and crunchy slice of orange on top. The salted caramel on the side was sticky

pleased knowing that my previous recommendations have been substantiated.

and buttery – great combinations. This was definitely a sharing dish, really rich. Opening hours The cheese plate had a warm and runny brie, tangy Roquefort and white

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Master Roasters creates blends for the discerning coffee appreciative. Available in select cafes and restaurants. Cafe solutions.

3 Catalina Drive Tullamarine VIC 3043

Ph: 03 9077 7222

Sales Enquiries: Bill 0422 293 474 E: info@masterroasters.com.au

W: masterroasters.com.au

Savouring the tastes of Bendigo Malayan Orchid 155 View Street, Bendigo

Gallery Café 42 View Street, Bendigo The Gallery Café is open Wednesday to Sunday (except 25 December) from 10am until 4pm. Overlooking historic Rosalind Park, the Gallery Café is an outstanding venue providing light meals, coffee and cake at reasonable prices. It is fully licensed and offers a selection of local and regional wines. The Gallery Café can also provide catering for both corporate and private functions. Please contact the café directly to discuss tailoring an event to your needs. Entry to the Gallery Café is via Bendigo Art Gallery or Park Lane, off View Street. You may also access the café via Rosalind Park. Reservations are recommended during peak periods.

PHONE: 03 5441 8896 VISIT: www.bendigoartgallery.com.au/ Shop_Cafe/Gallery_Cafe

Malayan Orchid blends old traditional style cooking with readily available local produce, creating a gentle marriage of culinary influences from Asia and Australia. Malayan Orchid’s unique cuisine consists of its very own recipes made using only the best fresh, local ingredients. This is complemented by an extensive wine list with a selection of its local Bendigo and Heathcote labels. The ambience provides a relaxing and contemporary mood with rustic walls and antiques from South Asia. A restaurant designed for intimate dining, business or gastronomic indulgence, Malayan Orchid is an icon of the Bendigo dining scene.

PHONE: 03 5442 4411 VISIT: www.malayanorchid.com.au

Glenwillow Wines 146 Midland Highway, Epsom If you are looking for superb, Central Victorian red wines, carefully hand tended and master crafted – look no further. Glenwillow Wines is rated 4½ stars by James Halliday. These wines are grown in its family-owned Glenwillow vineyard and mastercrafted by leading local winemakers to produce rich, full-bodied reds with soft, elegant flavours. Taste the Shiraz, Cabernet Sauvignon, Nebbiolo, Barbera or Rosé in innovative and busy surroundings of working art and craft galleries at the new Cellar Door at Bendigo Pottery Complex, located at 146 Midland Highway, Epsom, Bendigo. Open Friday to Monday from 11am to 5pm.

PHONE: Peter & Cherryl Fyffe on 0428 461 076 VISIT: www.glenwillow.com.au

GPO Bar & Grill 60-64 Pall Mall, Bendigo

The Woodhouse 101 Williamson Street, Bendigo The Woodhouse Restaurant is a new upmarket steak house with a unique cooking with wood theme. It showcases premium F1 Wagyu and dry aged beef from Central Victoria and beyond, all cooked on a unique red gum fired chargrill. Dishes are designed around fresh local produce in a warm casual atmosphere with wellpriced Central Victorian and interstate wines, as well as a few full bodied reds thrown in for good measure. The Woodhouse also showcases wood fired pizzas and a full a la carte menu to satisfy all tastes.

PHONE: 03 54438671 VISIT: www.thewoodhouse.com.au

Perfectly positioned in one of Australia’s best heritage precincts, GPO’s menu showcases a wide selection of tapas and charcuterie designed by head chef Chad Aldred. “Ensuring our meals are vibrant and fresh is one thing we pride ourselves on. Having local items in our dishes makes it just that much better for our customers,” he says. GPO offers spaces to suit all moods and occasions. With an extensive range of craft beers and ciders, as well as its carefully selected wine list, GPO is the perfect place to catch up. Since opening, GPO has been consistently recommended in The Age Good Food Guide.

PHONE: 03 5443 4343 VISIT: www.gpobendigo.com.au

Masons of Bendigo 25 Queen Street, Bendigo Masons of Bendigo is located in the old WD Masons Glass shop which was once home to the oldest family run business in Australia. Byron George has created an interior that combines the old with the new, resulting in a very unique space for Central Victoria. Combining local and international experience over a 20 year period, Nick and Sonia’s focus is to highlight the exceptional local produce of Central Victoria and to develop relationships with farmers and primary producers to create a direct link from paddock to plate.

La Piazza Wine Bar & Restaurant Park Corner, 2-4 Howard Place, Bridge Street, Bendigo

PHONE: 03 5443 3877 VISIT: www.masonsofbendigo.com.au

La Piazza Wine Bar & Restaurant is located in the heart of Bendigo overlooking the historic Conservatory Gardens, Rosalind Park and the Chinese Gardens precinct. La Piazza’s owner and chef, Carlo Barri, is a well respected figure in the Bendigo hospitality scene, with a career that has spanned over 35 years. His passion is good food and wine, so La Piazza is not only a wine bar and restaurant, it’s also a cellar door that represents local winemakers. There are free tastings on weekends and all wine is available for purchase at cellar door prices. Enjoy a friendly relaxed atmosphere while experiencing the best and freshest local produce, with a Mediterranean influenced selection of appetising dishes all made in house. The team at La Piazza Wine Bar & Restaurant want you to experience wonderful food, wine and hospitality in a friendly, warm and welcoming atmosphere.

Harcourt Perry and Cider Makers Harcourt Perry & Cider Makers is a collective of three families who have banded together to champion the town and history of Harcourt, the apple centre of Victoria, and the resultant high quality pear and apple ciders that can be crafted from this area. Harcourt’s ciders have received wide acclaim and are served in some of Bendigo’s finest restaurants. Come and visit Harcourt and taste its ciders at: Henry of Harcourt: 219 Reservoir Road, Harcourt. Phone 03 5474 2177 Bress Wine, Cider & Produce: 3894 Old Calder Highway, Harcourt. Phone 03 5474 2262 The Little Red Apple: 8795 Midland Highway, Barkers Creek. Ph 03 5474 2483

PHONE: 03 5444 4499 VISIT: www.lapiazzawinebar.com.au

Lakeview Resort Bendigo 286 Napier Street, Bendigo The motel is located opposite Lake Weeroona. With 33 very charming rooms, a pool and heated spa, it is to be considered an oasis of little luxuries. All rooms are very quiet, very well maintained and looked after. A highlight is the restaurant, which can easily compete with the best in Bendigo. Children and families are welcome to stay at the resort. The view over the lake and the indulging atmosphere makes it a perfect wedding location. Lakeview Resort is the ideal venue for an unforgettable stay in Bendigo.

PHONE: 03 5445 5300 VISIT: www.lakeviewresort.com.au

VISIT: www.harcourtcider.com.au

True Brew 97 Beischer Street, East Bendigo A little over two years ago, Kyneton based brothers Lachlan and Cameron Poyser threw open the doors to True Brew Bendigo. Lachlan and Cameron provide the fresh hops, malt grains, liquid malts and commercial grade brewing equipment so you can create over 200 different styles of beer yourself – including pilsner, pale ale, wheat or wheat free beer, porter, stout, cider or ginger beer. Once you’ve brewed your beer, Lachlan and Cameron (and the yeast) look after your brew while it ferments (two to four weeks), then they filter and carbonate it so it is ready for you to come back and bottle your very own clean crisp preservative free beer.

PHONE: 03 5442 9432 VISIT: www.truebrewbendigo.com.au

Savouring the tastes of Bendigo Pondalowie Vineyards Cellar & Store 123 View Street, Bendigo

Pondalowie is a unique winery cellar door located in the heart of Bendigo’s thriving arts precinct. It offers hand crafted, award winning red wines from ‘Pondalowie’ and ‘Pinga’. Owners Dominic and Krystina Morris draw on their vast winemaking experiences from France, Portugal and Australia to produce premium red wines from mainstream and alternative grape varieties that are sourced from their own Bendigo vineyards and from friends’ vineyards in Heathcote. Awarded a five star rating by James Halliday in 2006, 2007, 2008, 2009, 2010, 2011, 2012 and 2013, Pondalowie wines are some of the region’s and Australia’s finest red wines.

PHONE: 0439 373 366 VISIT: www.pondalowie.com.au

The Dispensary Enoteca

Bress Wines, Cider & Produce

9 Chancery Lane, Bendigo

3894 Old Calder Highway, Harcourt

Hidden down Central Victoria’s hippest laneway is Bendigo’s leading restaurant and bar. Offering a unique experience, unparalleled in the region, the Dispensary Enoteca is open seven days a week and offers a regularly changing modern Australian menu with a focus on discerning locally sourced, seasonal produce. Although small and intimate, The Dispensary Enoteca offers the widest range of drink choices in the region, with over 100 craft beers, 100 French Champagnes, 100 single malt whiskies, 50 Gins and much more, as well as an extensive wine list that was a recent finalist in the 2012 Gourmet Traveller Australian Wine List of The Year.

Bress is a picturesque and idyllic property, situated less than 80 minutes from Melbourne and 20 minutes from Bendigo. It was rated in the Good Food Guide in 2010, 2011, 2012 and 2013 and the restaurant serves rustic, seasonal dishes featuring local produce from October to May. Wine, cider and local produce tastings are available in the relaxed cellar door. The venue is suitable for events, weddings and other functions. Bress is a sustainable farming enterprise and is a James Halliday 2010, 2011, 2012 and 2013 Five Red Stars rated winery.

PHONE: 03 5474 2262 VISIT: www.bress.com.au

PHONE: 03 5444 5885 VISIT: www.thedispensaryenoteca.com

Hotel Shamrock Corner Pall Mall & Williamson Street, Bendigo The majestic Hotel Shamrock in the heart of Bendigo offers three different dining experiences – from casual dining in the café and bar, to intimate dining in the Balcony Restaurant which features spectacular views of Bendigo’s picturesque landscape. The award winning Balcony Restaurant is the perfect place to sit back, relax and enjoy local wines and perfectly prepared local produce with attentive service. Serving delicacies like twice cooked duck leg with pickled red cabbage, baby herbs, pistachio, kipflers and bordelaise sauce, the Balcony Restaurant at the Hotel Shamrock really has something to please everyone’s tastebuds.

PHONE: 03 5443 0333 VISIT: www.hotelshamrock.com.au

Brewhouse Coffee Roasters 7 Eve Court, Bendigo Brewhouse Coffee Roasters is a specialty coffee roastery, café and retailer, born and based in Bendigo. It focuses on and is obsessed with delicious high quality hand crafted coffee. Brewhouse spends its time sourcing beans from some of the best growers in the world. Looking for superior coffees that are distinctive and memorable? Brewhouse only serves coffee that is in season. It loves to share the stories of where its beans are from. All its coffees are roasted to order to ensure you get the freshest coffee possible. Brewhouse currently roasts and posts out coffee orders every day. The roastery is also home to the Brewhouse Café, a great place to catch up with friends and enjoy some of the finest coffee in Bendigo. The roastery is currently located at 7 Eve Court, Bendigo. This is where the magic happens, where all of the delicious coffees are roasted, blended and packaged for your pleasure. As Brewhouse has outgrown its venue, it is moving to 402 Hargreaves Street, Bendigo in early March.

PHONE: 03 5442 8224 VISIT: www.brewhousecoffee.com.au

Bouchon 61 High Street, Bendigo A touch of Provence in the CBD of Bendigo is what you will discover at Bouchon. Dedicated to using the finest local produce combined with French ingredients, the Bouchon menu features classic French bistro dishes with a modern spin, such as locally grown Wagyu porterhouse and rump steak frites, escargot, charcuterie, confit duck and creme brûlée. The menu is complemented by an eclectic wine and beverage list showcasing local producers. This is combined with rustic décor, a comfortable setting and professional service, thus creating the experience that is Bouchon.

PHONE: 03 5444 5272 VISIT: www.bouchonbendigo.com.au

The Good Loaf Wine Bank on View

404 Hargreaves Street, Bendigo The Good Loaf Sourdough Bakery & Café (TGL) is something of a delightful enigma in Bendigo. Not just for transforming the heritage-listed, former Beaurepaires tyre service into a bakery/café, but for doing it in a way that also values people, relationships, the environment and the broader Bendigo community. A boutique sourdough bakery and café owned by two locals who have been friends and professional colleagues for 20 years, this is a business that has grown from a mere idea into a thriving bakery hub and funky, soulful café in three years. And it’s right in the heart of Bendigo. TGL produces delicious and nutritious freshly baked bread products six days a week and ‘real café food’ for Bendigo residents and tourists who want something better tasting, more fulfilling and a bit different to modern commercial bread and other products. With ample parking and a great outdoor area for families and cyclists, TGL is a real destination.

PHONE: 03 5444 2171 VISIT: www.thegoodloaf.com.au

45 View Street, Bendigo Wine Bank on View is the perfect location to sample the best that Central Victoria has to offer. Located in the restored Union Bank, Wine Bank offers an extensive selection of fine wines from Bendigo, Heathcote and beyond. Select a wine from their vast selection, enjoy with a meal from their excellent menu or purchase a bottle to take home. Take a tour of the region without leaving the restaurant. Further to this, Wine Bank is affiliated with accommodation specialists Allawah Bendigo and Bendigo’s own restaurant on wheels – Tram 976.

PHONE: 03 5444 4655 VISIT: www.winebankonview.com

Keans Eggs Keans supplies top quality free range eggs to cafés, restaurants, shops, supermarkets and many others. Everything is done on farm – growing its own chickens from a day old, mixing all its own feed, and packing and delivery to your door to ensure top quality. All Keans free range hens live in great conditions and are well cared for so they can lay the best eggs possible. Keans delivers to Melbourne, Geelong, Bendigo and many other Victorian towns, so give them a call to find out if they are coming past your door.

PHONE: 03 5448 8280 VISIT: www.keansfreerangeeggs.com.au

SCAN TAG FOR MORE INFO ON Mr huang jin (DETAILS ON PG. 3)

Mr Huang Jin Plaza Level, Rialto Towers, 525 Collins Street, Melbourne. Ph: 9077 7937 Words and photos by Off The Spork

ABOUT AGNES HON I like to eat. I like to cook.

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I like to bake. I like to blog.

(DETAILS ON PG. 3)

I like the word spork.

WWW.OFFTHESPORK.COM

Remember when Melbourne was xiao long bao mad a couple of years

For drinks, we went with tea which is charged at $3.50 per person

ago? That’s one food trend I’m happy to consume. And when Sarah

(I know, I know – see that paragraph about it being pricier than usual).

posted about Mr Huang Jin’s XLBs recently, I was keen to check them out after an average XLB experience the previous week.

We were mostly there for dumplings, so started with a round of steamed pork and chilli ones ($18 for 8 dumplings). And they were good

Mr Huang Jin is located in the Rialto Tower on Collins Street, and hasn’t

– thin skin, juicy meat with a small chilli kick and flavoursome soup. I

been open for terribly long. And I feel the need to get this out of the

really liked them, so much so that at the end of our meal, we ordered

way first: they’re not your typical dumpling restaurant where you can

another round.

eat until you burst for $10. A serve of dumplings at Mr Huang Jin is $18 to $20. Is it worth the extra money when you can go to a cheap cheerful

We also had some pan fried pork dumplings ($17 for 8 dumplings).

place for much, much less? Well, read on.

These were also done well: they had crispy bottoms and soft skins with a flavoursome pork and chive filling.

I rocked up with Alastair and Bro on a warm Wednesday evening. We were the only table, so service was attentive, and very sweet.

Our last dumpling dish was a serve of prawn and pork wontons with chilli

Encased in the silky wonton skin was a filling made with pork and large pieces of prawn, and all the wontons were covered with a very tasty chilli sauce.

If you’re not into dumplings, Mr Huang Jin also has other options. Mains are

sauce ($19 for 8 dumplings). I really enjoyed these. Encased in the silky

cream, which were just okay.

around the $30 mark and include things like a traditional beef curry, double cooked duck, pork spare ribs and sticky pork belly buns. We weren’t going to have dessert, but somehow talked ourselves into it. Alastair and I shared a scoop of green tea ice cream and black sesame ice

wonton skin was a filling made with pork and large pieces of prawn, and all the wontons were covered with a very tasty chilli sauce.

Bro had a red bean pancake with black sesame ice cream. The red bean pancake was really good, with a shatteringly thin and crispy shell and a

There’s a ‘Taiwanese Tapas’ section to the menu, from which we ordered a

mildly sweet filling.

couple of things. First was the TFC – Taiwanese Fried Chicken ($11). The chicken had been seasoned and fried and came served with a sweet chilli mayonnaise. (The serving was actually a bit bigger than the photo. I messed up the original photo and we ate a few pieces before I realised I needed to retake the picture.)

Bro had a red bean pancake with black sesame ice cream. The red bean pancake was really good, with a shatteringly thin and crispy shell and a mildly sweet filling.

And the second item was the Taiwanese beef wrap ($11) – braised beef

Despite the fact that Mr Huang Jin is a bit pricey, I think it’s worth it for an

Taiwan style wrapped in a flat bread with sticky sweet sauce and lettuce.

occasional decent dumpling fix. There are times that call for cheap, trashy dumplings, and there are times that call for slightly exxy, quality ones.

Dinner came with pickles. I love pickles.

Happily, there’s room in my stomach for both kinds.

recipe: Chocolate, Coconut and Loganberry Ice-Cream Terrine Recipe and photos by My Square Frying Pan

About My Square Frying Pan Food connects us all and every dish has a story. As a long term lover of travel and story telling, my blog will transport you back to those memories that can only be triggered by a childhood/family favourite dish, food related tradition or a particular aroma wafting from the kitchen.

www.mysquarefryingpan.com

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Chocolate, Coconut and Loganberry Ice Cream Terrine – rather long name

of birthday cakes during my childhood years from the Women’s Weekly

isn’t it? But stay with me here, it’s otherwise known as my version of an ice-

Cookbook. Luckily I also grew out of throwing pickles…

cream cake for grown ups. 20 years later, I’m still obviously rather fond of ice-cream cake even despite I always wanted an ice-cream cake for my birthday when I was younger. More

developing an unfortunate intolerance to dairy in between (oh the horror!)

specifically the one that accompanied an official McDonalds birthday party,

which I try my best to ignore. So much so I decided to revisit my old

along with the cheeseburgers and obligatory throwing of the pickle on the

childhood favourite recently and create my very own. This crowd pleaser was

ceiling. I got neither *sniff* however I did receive a spectacular selection

my contribution for the Christmas themed dinner party I previously hosted.

At the time, my best friend surprised me with some lovely fresh goodies

Method

from her parents’ farm in country Victoria which included a container of

Make the base mixture (no machine needed) by whipping cream together

loganberries straight off the vine which come into season over December/

with the can of condensed milk. This may take 5-10 minutes with an electric

January.

beater to get thick consistency. Separate into 3 bowls of the same size. Set aside.

What is a loganberry you say? Well, while it is quite similar in taste to a raspberry if not a little sweeter and slightly longer in shape, it is actually a

Line a loaf tin with plastic food wrap with plenty of plastic hanging over each

hybrid of a blackberry and a raspberry created by Mr Logan sometime in the

side. I used an old tin that was approximate 20cm x 5cm x 5cm however, you

late 1800s.

can use any loaf tin roughly around this size. Allow 1-2 hours per layer to set – perhaps even do the first layer the day before. It’s definitely worth it!

If you’re lucky enough to come across them they also make an excellent coulis. However, given I’ve never seen loganberries at the farmers’ markets,

Coconut Layer

I suspect this may be the case for you as well. Never fear though, they are

Add half a cup of grated/desiccated coconut to the mixture. Throw in sliced

easily substituted with raspberries which are readily available all year round

strawberries and stir. Use a jug to pour in the first layer. Tap loaf tin on the

but do use fresh if you can.

table a couple of times to smooth out the layer. Place in the freezer until set.

This recipe is super easy and any of the flavours may be substituted for your

Loganberry or Raspberry Layer

own creations however, the loganberry/raspberry sweet tartness balances

Place berries in a saucepan, add a tablespoon of water to the berries then

well with the creamy coconut and rich dark chocolate flavours. The other

add sugar and stir over a low heat until the sugar has dissolved and berries

great thing about this recipe is that an ice-cream machine isn’t required – just

are soft. Place in the fridge to cool down quickly. When cool, add berry

the setting of each layer of the terrine in the freezer. One word of warning

mixture to the next bowl of plain ice-cream custard, stir, then use a jug to

though, it takes approximately 1-2 hours for each layer to set so make sure

pour a second layer on top of the coconut mixture. Smooth mixture then

you leave enough time to build the terrine before you need it to be ready.

place in the freezer again to set.

Enjoy! Chocolate Layer

Ingredients

Break up chocolate and place in a bowl over a simmering pot of hot water. Stir until melted. Add chocolate to the last bowl of ice-cream mixture. Stir,

600ml full fat fresh cream (skim does not thicken)

then place in a jug and pour the final top layer. Smooth mixture and place in

1 can condensed milk

the freezer for a final time.

1 cup fresh or frozen loganberries or raspberries 1 tbsp sugar

To Serve

Grated coconut

When terrine has completely set, gently pull plastic sides away from the tin.

½ punnet fresh strawberries

Flip the tin over and tap the terrine out. Remove the plastic wrap. Cover with

200g dark chocolate

fresh berries or whatever you like and slice up to serve.

PasTry shEll ProducTs now 20% largEr!

All individual cakes pictured are 3.5”

If you are a café, restaurant, pub or club operator, please call 9397 4677 for a free sample pack of our small and large individual cakes.

22 years as The benchmark In QualITy cakes... Tony Waldner General Manager / Co-owner E tony@marksqualitycakes.com.au M 0425 721 995 T (03) 9397 4677 F (03) 9397 4666

Marks Quality Cakes Unit 10, 1 Akuna Drive, Williamstown Vic 3016

www.marksqualitycakes.com.au

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).

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www.ladonnadelvino.com

DE BORTOLI Bella Riva Moscato del Re 2012

I am a big fan of Vouvray, being only too happy to admit that it is one of the

King Valley, Victoria. RRP $15.99

white wines I could drink on a very regular basis. It has a nose with enticing

A number of years ago I used to fill my days helping wineries make their wine.

aromas of fresh apricots, quince, wheat and a touch of warm lemon custard.

From the months of February to April I would have purple wine-stained hands

The palate flavours err on the greener side of fruit ripeness, which balance

as I went about my work. These three-month stints throughout Australia and

out nicely sitting alongside the zippy lemony acidity. A hint of chalky texture

Italy were a pretty fun way to live and travel in my early twenties. It was

provides the final zing. This wine could be enjoyed alongside an array of

during my time as a wandering wino in 2008 that I discovered the Piedmont

summery dishes. After a long day of home renovations in the heat, I opened

region in north-west Italy. I was introduced to my new boss and with the

the Vouvray and shared it with the boyfriend, initially munching on a bag

warm afternoon sun beaming down on us he welcomed me with a glass of

of salted potato chips before moving on to a fresh salad. To be completely

refreshing, fruity and spritzy Moscato d’ Asti. This style is the inspiration

honest, it was delicious with both.

behind the latest project by De Bortoli. Its Bella Riva label now boasts the

Stockists: Cloudwine Cellars, South Melbourne and online at Nick’s Wine

wine Moscato del Re (Moscato of the King) – made from aromatic Moscato

Merchant.

Giallo fruit from the King Valley. This bottle of Bella Riva was enjoyed with family and friends, and a plate

TEN MINUTES BY TRACTOR 10X Pinot Noir 2011

of fruit salad. Coincidentally, winemaker Andrew Bretherton describes the

Mornington Peninsula, Victoria. RRP $32.00

wine as having ‘delicious exotic fruit salad’ characters. I found plenty of

A couple of months ago I did the charitable thing and played a game of

citrus and pineapple tang, aromas of apricot skin, peach schnapps and a

touch football for the charity St Mary’s House of Welcome to raise awareness

finish that leant towards green papaya. The palate engages with a gentle

and help the homeless. Melbourne upheld its notoriety on the weather front

spritz that tickles you with flavours of musk and the racy acidity adds the

with Mother Nature deciding to open up the heavens for a downpour midway

final flourish. As I sipped away I sat pondering what could beat this perfect

through the day. Suffice to say that my efforts in wet undies and shoes were

summer combination of sunshine, friends and a bottle of bubbly Moscato…

pathetic. As a generous thank you gift for my struggles, I received this bottle

not much, I concluded.

of 2011 Pinot Noir from Ten Minutes By Tractor (TMBT), our team sponsor.

Stockists: Fine Choice Liquor, Bulleen and IGA, Yarraville

It is no secret that this Mornington Peninsula winery is producing great wines from the region. The TMBT team even did well to produce this wine after

MARC BRÉDIF Vouvray Classic 2010

all the trials and tribulations of the 2011 vintage. It automatically appears

Loire Valley, France. RRP $30.00

different with its distinctly pale ruby pink hue. On the nose it is a mixture

Zip-a-dee-doo-dah, zip-a-dee-ay,

of classic Pinot Noir and 2011 vintage characters: white peppercorn and

My oh my what a wonderful day.

strawberry compote, with hints of graphite, mulch and mixed spice. The stark

Yes, it is true that I had a Walt Disney song whizzing through my head as

acidity took me by surprise but was weighed up by smoky tannins and a mid-

I sipped the Vouvray by Marc Brédif one cool summer evening. Vouvray is

length, juicy finish. Cool and wet conditions have worked for this pretty Pinot

crafted from 100% Chenin Blanc grapes grown in the Loire Valley region of

Noir, which is more than I can say for my sodden gear.

France. It is in this region that the white grape and the red Cabernet Franc

Stockists: Cloudwine Cellars, South Melbourne and Dan Murphy’s.

rule. Marc Brédif is one of the great producers of the Loire. This particular offering is an off-dry style with plenty of zip and zing, hence my Walt Disney flashback.

The new Gram Melbourne website is here

melbourne.gram.net.au

Check it out to stay up to date with the latest news and events happening in your city

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