gram.net.au MELBOURNE
ISSUE 27
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Melbourne strips and venues in Melbourne’s CBD and inner city
dedicated to promoting this exciting and
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This month
media platforms.
The 2013 Melbourne International Coffee Expo will be held from 23-26
Gram magazine provides you with a snapshot of articles, opinions
May and to celebrate, coffee beans have taken over this month’s cover.
and reviews that have been published online by local food
Inside, you’ll find special features on King Valley’s Weekend Fit For a
bloggers, bringing the online world into the physical world.
King and Good Beer Week, along with reviews that include venues like
As the magazine is distributed to over 1000 outlets in prominent
Follow the Leader and Bluebird Espresso.
Danielle Gullaci, Editor
GRAM is Food Culture. Compiled. melbourne.gram.net.au
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SCAN TAG FOR MORE INFO ON Follow the Leader (DETAILS ON PG. 3)
Follow the Leader 65 Glen Eira Road, Ripponlea. Ph: 9530 0415 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: Monday to Sunday, 7am until 5pm
furniture and general décor. We had the opportunity to dine either in the cool air of the main hall or outside on the patio under the umbrellas. Given
Coffee: St Ali
Melbourne’s short spell of a real summer, we had decided to consume brunch within some lovely sunshine.
Mr LB: Being the eldest of two other siblings, I often copped the brunt of punishment dished out by my parents. Sure, I’ll admit there were times
There always comes a time in one’s life when you know the best thing
when I had taken the last cookie from the jar just before dinner or had
to do is say no. Sadly, on this occasion it was to my long beloved friend,
terrible table manners. But I was young and impressionable, and pushing
long black ($3.50). Given that we were dining in peak heat, Miss SL and I
the boundaries seemed fun. At the time I felt this practice was quite
quickly agreed on a smoothie, Rejuvenate – orange, carrot, lemon sorbet,
unforgiving as my younger brother and sister enjoyed the advantages of
lime and ginger (glass $6, jug $15). Crushed ice combined with the citrus
the dos and don’ts of childhood behaviour. Somehow though, I became
flavours resulted in a definite thirst quencher.
their leader so that they may not only learn life skills but also learn how to have fun. While they failed to pick up my sense of great brunching and
The menu at Follow the Leader had all of the usual suspects to keep any
coffee, I headed out to meet Miss SL at Ripponlea to try out the somewhat
brunch-goer happy. I went for the safe option of corn fritters – smoked
new café, Follow The Leader.
salmon, sour cream and salad of avocado, spring onion, chilli and coriander ($16). In terms of presentation, the corn fritters were nice and
The sun was certainly out and it was hot on the day we arrived. Upon
evenly shaped as they lay on a bed of salad. The corn fitters were fried
entering, I was drawn to the cool wallpaper that acted as a backdrop to
to perfection providing the desired crunch with the batter not being too
the main dining hall of the café. It had blended nicely with the subtle
doughy. The sour cream and flavoured oil certainly completed the corn
5
fritters and tied the dish together. It was a filling brunch that would satisfy
It was a balmy 30 degrees on the day that we were here and our smoothie
most, but there was no outstanding flair.
went down a real treat. The carrot and orange combination was really beautifully balanced and the flavours of the lemon sorbet softened the harshness of the pulp.
We were both keen for brunch dessert, opting for the pistachio cupcake (~$4). The cupcake was a lovely combination of soft and nutty. The icing wasn’t too rich, which is a big tick for me, and the sprinkle of the pistachio
It was time to order our mains and after much abstaining I finally gave
allowed the cupcake to fully explore its star flavour. It was the perfect
into the cheesy goodness of the Croque-Monsieur – French grilled ham
sweet to end our brunch.
and cheese sandwich with double mustard aioli ($10). I also noticed on the menu that there was some grilled haloumi: with honey fresh mint and dried cranberries ($5). For such a cheap side, who could say no?
Follow the Leader is a great café if you don’t want to be hassled with brunch lines, long waiting periods for food and the too-cool-for-me-
The grilled haloumi was thinly sliced and quite rubbery to eat. The honey
hipsters. It’s a great location for a no fuss and chilled brunch.
made an immediate impression upon my palate and it took a bit of chewing Miss SL: It was a beautiful sunny day when we’d arrived in Ripponlea to
before the saltiness of the grilled haloumi came through, breaking through
try a café that had contacted us on Twitter. When we walked into Follow
the initial sweetness on the palate. Cranberries and haloumi are always a
The Leader the vibe screamed ‘local hangout’ – and I don’t mean this in an
winning combination but the addition of the honey was just plain clever.
offensive way. What I mean is, it was incredibly relaxed and unpretentious. My Croque-Monsieur was delicious from the moment my teeth broke We were quick to enter into the courtyard in the back of the café, passing
bread. The sourdough was crisp and the bottom of the sandwich was
the open kitchen on our way. As we entered, we were welcomed by
beautifully caramelised with melted cheese and butter. The ham was really
hessian bags carrying herbs. Stripy cushions lay against tall, wooden walls
lovely and fresh. The mustard aioli was something quite unique to this dish
which doubled up as fencing, and were well-matched by the paint job.
and was a beautiful addition. The mustard aioli was mild and creamy but
Something about the café reminded me of Orange in Windsor.
still powerful enough to cut through the thick sourdough and ham.
As soon as we sat down, one of the first things I noticed on the menu was
Overall, Follow The Leader was a nice experience. What it lacked in fancy
the ability to order smoothies by the jug. This seemed quite convenient
décor, it gave back in fast service and nice meals. It is great for catching
as Mr LB and I are often very thirsty people on brunching days, so we
up with family and friends who are in the area.
ordered a Rejuvenate – orange, carrot, lemon sorbet, lime and ginger by Final thought: Refreshing smoothies by the jug.
the jug.
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station street trading co. 166 Station Street, Port Melbourne. Ph: 9646 6663 Words and photo by Ms I-Hua and The Boy
SCHWEPPES AGRUM COLLECTION CITRUS BLEND
About Ms I-Hua A collaborative blog between the Boy and Ms I-Hua on their eating and travelling adventures in Melbourne.
www.msihua.com
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
Harnessing the natural oils of grapefruits and a hint of mandarin, Schweppes Agrum Collection Citrus Blend has a fresh zesty finish crafted for the adult palate.
Lazy weekends are the best sorts of weekends. Better yet if I had a restful sleep during the night. More often than not, I’m rudely awaken in the wee hours of the morning with the Boy jumping up and down on the bed, shouting, “Get up! Get up! It’s Saturday! Get up!” Mind you, most Friday nights I go to sleep around 1am, thus for him to wake me up at 8am is a bit rude. 8am is much too early to be awake on a Saturday morning. Gone are the weekends where I get to sleep in, knowing that when I wake up, Madam Mummy would have brought breakfast home for me to enjoy whilst Big Sis and I sat at the dining table watching the morning cartoons. Now, I get a crazed monster who won’t let me catch up on my rest and insists that we either get to our groceries, chores or out for breakfast. It’s the latter that I usually forgive him for. I’d forgive most idiosyncrasies for bacon. Heck, I’d forgive most people for their misguided actions towards me, if they offered up their apologies
Bacon… mmmm… Which brings us to Station Street Trading Co. at Port Melbourne. You’ll understand why soon enough. Sister café to Coin Laundry in Armadale, Station Street brings you the same comfy feeling that envelopes you as you walk through its doors. Staff are friendly, service is great and food is simple but good. As this was before the Boy had his medical checkup, we both ordered lattes ($3.50 each). Station Street uses coffee by Allpress. As a creature of habit, I usually go for fritters if it’s on the menu. However, the only fritter choice available was a roast pumpkin and goat’s cheese fritter. As appealing as that sounded, I could not go past the mushrooms.
Schweppes, Devices and Agrum are trade marks used under licence in Australia by Schweppes Australia Pty Ltd.
with a plate of crispy bacon.
Sauteed mixed mushrooms, basil goat’s curd, poached egg, served on a
Hands down, the Boy states that this is by far the best bacon he’s ever had in
toasted brioche ($14.00) with extra bacon (of course!). But it’s not my bacon
any café in Melbourne. *big big call!*
that you should come here for (double meaning completely intended). The reason for this proclamation? I thought I was the smart one in the breakfast decision making process that morning.
The bacon was perfectly rendered on satay sticks. Maintaining both the bacon texture as well as the crispy crunchy goodness that all pigs should
I was literally moaning out loud with each juicy squirt my mushroom was
dream of becoming when they die.
making and the salty flavour from the bacon which hit my palate (has your mind completely and utterly ended down the gutter path?).
Come if you are in the neighbourhood. Heck, trek down to this idyllic little street side corner café even if it’s out of your way. If you are a bacon lover,
The bacon was perfectly rendered on satay sticks. Maintaining both the bacon texture as well as the crispy crunchy goodness that all pigs should dream of becoming when they die.
you would have been there yesterday.
However, while I was in breakfast-gasmic heaven, the Boy beat me to the
*Disclaimer: All food ratings & review are purely based on my own experiences
journey with his version of Station Street’s big breakfast.
and how I feel about the service, food and quality at the time of visit.
Station St. breakfast stack with smashed avocado, spinach, bacon,
Food/ Cuisine: Breakfast, lunch, coffee
mushrooms, poached eggs and beetroot relish ($17.00) – the piece of bacon
Dining Style: Café
jutting out is the best thing since sliced bread.
Opening Hours: Monday to Sunday, 7:30am to 4:30pm
Now s erving an Au tumn s e as o n al me n u Monday - Friday: 7am - 4.30pm Ph: 9686 3444 181 Ferrars St, South Melbourne, VIC 3205
Dine in - Order to go - Catering
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It is a tight fit in here, so you may want to reconsider should you have a large pram. If you have a dog (or dogs), nearly every table had a dog under it as they sat in the sun outside. I did my own share of doggy-ogling while we were there.
Bluebird Espresso 134 Johnson Street, Collingwood. Ph: 9078 7047 Words and photo by I’m So Hungree
About I’m so hungree I am a Melbournite with a penchant for sweets, eating my way around Melbourne (and SCAN TAG TO COMMENT ON THIS ARTICLE
the world!). I love good food and photography. I also suffer from ‘Oooh Shiny Thing!’ syndrome. My blog is my pretty eating diary and focuses on eating out experiences. I hope you all enjoy reading as much as I enjoy sharing!
(DETAILS ON PG. 3)
www.imsohungree.blogspot.com
Bluebird Espresso was one of those places I saw a lot, but never got
was hot, hot, hot out and the air-con inside struggled against it. A cool
around to popping into. It’s on my bus line (which I don’t ride as often any
beverage was definitely in order.
more) and so I would always pass it, but never take the time to get off the bus and check it out as I was always heading into the city for something (probably work...when I was waitressing, once upon a time). When I finally did get in for the first time, with mum on a day of op shopping, to have a coffee, I felt so silly that I hadn’t bothered earlier, quickly becoming smitten with the cosy little café.
Located on Johnson Street, a little closer to Hoddle and away from the busy thoroughfare of Smith Street, Bluebird Espresso is a narrow little café that still exudes a bright, cheery and carefree atmosphere.
And as such, I dragged Brad back that weekend to get the full brunch experience. Baked eggs for Brad, typical boy. Forgot what was in them, but the Located on Johnson Street, a little closer to Hoddle and away from the
serving was modest (in the best way possible, enough to be filling but not
busy thoroughfare of Smith Street, Bluebird Espresso is a narrow little café
stuffed) and scrumptious.
that still exudes a bright, cheery and carefree atmosphere. Friendly and easy-going staff, pops of fresh flowers and a whole lot of blue, naturally.
When we were looking at the menu, I was quite quick to pick this and
Brad’s coffee looked lovely and dark, my orange juice was served fresh
Brad just responds with: “I knew you were going to choose that one.” Sigh,
and cold in a cute little brown bottle. No chai this particular day as it
we’re both just getting far too predictable.
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My fried Mexican eggs with tortilla, beans, corns and all that Latino flavour was just divine. Yolks, dusted with salt crystals, that were just heaving and begging to be burst, were paired with plenty of spice and a whole lot of hearty. Great flavours all around.
begging to be burst, were paired with plenty of spice and a whole lot of hearty. Great flavours all around. I loved how reasonably priced the menu was, the selection (I really wanted to eat everything), the flavours and the overall feel-good this place had. I just felt like I was tingling with soulful and joyful feelings. It’s hard to put into words. I was very disappointed I didn’t get to try the sweet special that happened to be on that day, but certainly hope a second visit will be happening in
My fried Mexican eggs with tortilla, beans, corns and all that Latino flavour
the near future (although we all know as bloggers that second visits to
was just divine. Yolks, dusted with salt crystals, that were just heaving and
anywhere are so rare these days).
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KITCHEN
Red Hill Epicurean Centre 165 Shoreham, Red Hill South. Ph: 5989 4000 Words and photos by Tuckshop
About Stephanie Wade Stephanie Wade is a 22 year old Melbourne girl interested in all things food and drink. Her blog ‘Tuckshop’ explores the fun relationship she has with Melbourne dining, home cooking, writing and events.
www.littletuckshop.blogspot.com.au
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Recently, foodie whispers on the streets of the Peninsula led my curiosity to get the better of me, so I found myself wandering straight into the doors of the Red Hill Epicurean Centre. As soon as we entered I was very glad to have taken the advice and actually stopped, as this place is easily the coolest thing I’ve found in 2013 thus far. The Epicurean Centre, which opened a few weeks ago, is a miniature Eataly (for those of you who’ve been to New York City). What was formerly a tin shed warehouse is now an “entire region under one roof” – pizzeria, bar, wine cellar, deli, fromagerie and god knows what else, and it’s all kinds of amazing. Exposed brick walls, white tiling with hanging lights, some green shrubbery and the subtle industrial style keep the look polished and fresh; drawing locals to the venue like a flock of seagulls to your fish and chip box. On the ‘shed’ menu are Italian staples such as prosciutto bruschetta ($16), Italian cured meat platter ($32), wood-fired Calabria pizza ($21), slow roasted eye-fillet ($34) and Dromana mussels with linguini marinara ($25). The boys at the Epicurean pride themselves on local seasonal produce, with more than half the produce on the menu specifically hailing from the Mornington Peninsula. The Epicurean plans to “expose the region for all of its qualities”, a disposition of which seems to be culminating accordingly. So pack your bags for the weekend, and put your best foodie foot forward – you’ll love the Epicurean Centre and all of its delicious Italian offerings.
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Rosa’s Kitchen 22 Punch Lane, Melbourne. Ph: 9662 2883 Words and photos by Poppet’s Window
Poppet’s Window I’m not the kind of gal who’s lost for words very often. When I’m not copywriting for SCAN TAG TO COMMENT ON THIS ARTICLE
clients or scribbling down feature stories, I’m eating. Sometimes I do both at the same time. By combining my passion for prose, my fascination with food and my fervour for photography, I hope to leave an impression on more than just your taste buds.
(DETAILS ON PG. 3)
www.poppetswindow.com
Opening hours: Tuesday to Saturday, midday until 11pm
Although the stuffed calamari with garlicky beans was tempting as a main, we opted for something less traditional. Or perhaps more
I was running late. I’m not used to catching the train, but I didn’t like my
traditional, depending on whether you were born in Melbourne or Sicily.
chances of driving into Melbourne CBD and parking in a laneway off a laneway. I ascended the escalators at Parliament Station, my quadriceps
Poached tongue definitely isn’t everyone’s first choice, but if you were
twanging as I skipped every second step. I shuffled briskly down Bourke
blindfolded and fork-fed a lightly salted slice of hearty, regional cooking,
Street and took a right at Liverpool, which practically turns into Punch
you’d leave your mouth open for more. The bite-sized potatoes served
Lane. I could feel the warmth in my cheeks as I crossed Flinders Lane,
with a shock of salsa verde also balanced the fatty sinews of the tongue.
passed Longrain, and walked straight past my destination. Luckily, the blur of someone waving caught my attention through arched windows, and I
As our waitress approached, we remorsefully begged her to understand
entered Rosa’s Kitchen.
how full we were from the generous portion sizes, and please don’t be offended that we couldn’t finish it all. “Would you like to order some
“Sorry I’m late,” I mumbled as the rustic simplicity of the room prompted
dessert?” she countered. We ordered two.
me to relax. It was the same feeling you experience after a long day at work, when you head directly to your bedroom (do not pass go) and face-plant,
Rosa’s classic Italian desserts give meaning to the word ‘homemade’. A
defeated, onto the bed.
velvety slice of short-crust boysenberry and custard tart was spotted with purple stains, plucked from Rosa’s farm near Yandoit. Similarly, the
Rosa’s Kitchen, a new Italian restaurant by Rosa Mitchell (ex-Journal
lemon custard (courtesy of lemons from Rosa’s garden) in the zuppa
Canteen, Hobson’s Bay Hotel), David Mackintosh and Peter Bartholomew
inglese was so smooth it can only be described as seductive. Layered in
(both MoVida Group, Pei Modern and Coda), has moved in where Lucattini’s
a glass with almond crumble and dense, homemade brioche soaked in
sat aging for over 20 years. The team got their hands dirty chipping away at
Amaretto, every mouthful was a pleasure.
plaster to reveal suffocated brick, and ripping up blue carpet that probably made women partial to doilies and floral wallpaper cringe. The amiably
Coffee at Rosa’s Kitchen is made Italian style only. You won’t find fussy
dated ‘cucina’ and ‘Italiana’ neon lettering remain outside. Inside, red and
pour-overs and drip-drops here; just thick, stovetop caffeine the way
yellow chairs beg diners to loosen up, backed up by the informality of a
nonna used to make it. The wine list isn’t bad either. Assembled by
menu scribbled in chalk on blackboards around the room.
sommelier and maitre d’, Lazlo Evenhuis (ex-The Crimean), it’s mostly loyal to Italy, with a generous handful of grapes from Sicily.
Rosa brings to her kitchen – and your mouth – homely, Sicilian food. Hospitality workers are already taking advantage of the late night bar menu
As for Rosa, she’s a walking smile in a bandana headband. When I visited
(calling it a ‘bar menu’ doesn’t really do it justice), but we started with a
she split her time between the kitchen – alongside head chef Lucy David
small antipasto platter. An unassuming white plate arrived overflowing with
(ex-Coda and Pei Modern) and Braedan Cleave (ex-Rosetta) – and as
crisp pea and cauliflower fritters, a barley salad with shards of tomato, pork
front of house, greeting the lunch trade and taking pictures of her new
salami spiked with fennel, silky grilled eggplant, firm fried chunks of ricotta,
baby on an iPad.
and other morsels that transported you to an Italian farmhouse in the hills. The menu at Rosa’s Kitchen rotates every couple of weeks, depending We shared ravioli, a nostalgic favourite I used to order with my father on
on what ingredients are seasonal. And although restaurants in Melbourne
weekends. To this day the dish is referred to as ‘square noo-noos’ in my
throw around phrases such as “local produce” and “farm-sourced”,
family. This entrée version featured six squares of perfectly seasoned pasta
Rosa’s Kitchen practices what they preach. You can taste the freshness
with eggplant in an acidic tomato sugo. At the table beside us, a gorgeous
in Rosa’s food, and most mains are under $30. It’s a small price to pay
child with barely enough teeth for solids was demanding more penne with
for the taste of Italian passion and a dining experience that feels like a
beef shin ragu.
big hug.
21
Recipe: Lamingtons Recipe and photo by Art of Baking
About Art of Baking Art of Baking is a little blog by Alex and Rani, a 20-something couple from SCAN TAG TO COMMENT ON THIS ARTICLE
Melbourne, Australia. The blog explores their baking adventure as they whip up a storm (and mess) baking cakes, muffins, slices and other delights.
(DETAILS ON PG. 3)
www.artofbaking.net
Alex and I have always wanted to attempt to make lamingtons, an
of a butter cake). It was taken from a good source so I was quite confident
Australian icon and a delicious treat that we used to eat as kids from
it would be a good lamington recipe to try. Well it turned out this cake was
the local bakery. The lamington consists of a delicate sponge cake,
a disaster; it sunk in the middle and was very heavy and dense. After some
covered in chocolate icing and rolled in desiccated coconut. While most
tears on my behalf, Alex suggested we use a recipe in which the sponge
of the recipes we researched did not add jam and cream, we decided
cake was made using only eggs and a tiny amount of butter.
to dress our lamingtons up by slicing them in half and adding fresh whipped cream and raspberry jam. We found the addition of jam and
Our second attempt involved whipping six eggs and triple sifting the flour
cream took the lamingtons to another level and made them slightly more
– it was worth the effort as it resulted in a feather light sponge cake. With
moist and moreish.
the sponge mastered we then had to cut the cake into even sized pieces, dip each piece in chocolate icing and then coat each cake in coconut.
As a kid, I never appreciated that the lamington is actually quite a complex
This process resulted in a kitchen covered in the above ingredients but
little cake – something that Alex and I discovered when attempting to
the results were better than we had hoped for. Having seen the mess
make a batch. I have also never made a sponge cake before and having
I had made making the lamingtons, I was relieved that they ended up
heard many tales about how difficult a sponge cake is to make, I was
resembling the lamingtons I remember seeing in the bakery.
hesitant but excited to try and make a sponge for the first time. There are many variations you could use for the sponge cake to make the Our first attempt involved a lamington recipe that called for a cake that
lamingtons. So if you have your own sponge cake recipe you could use
required 250g butter and four eggs. This was not your typical recipe for a
it. Give this recipe a try, it’s well worth the effort and we hope you enjoy
sponge cake (using so much butter and only four eggs, it resembled more
making it as much as we did.
Be Consumed
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23
There are many variations you could use for the sponge cake to make the lamingtons. So if you have your own sponge cake recipe you could use it. Give this recipe a try, it’s well worth the effort and we hope you enjoy making it as much as we did.
¾ cup milk 20g butter, chopped 200g dark chocolate
Method For the base 1. Start by preheating the oven to 180°C/160°C fan-forced and greasing a 4.5cm deep, 23cm x 33cm (base) roasting pan. Line base and sides with
Author: Taste
baking paper, spreading paper 3cm above edges of pan.
Recipe type: Baking
2. Using an electric mixer, beat eggs, sugar and vanilla together for 8
Preparation time: 45 minutes Cooking time: 35 minutes
minutes or until mixture becomes thick and creamy. 3. Meanwhile, triple-sift cornflour, self-raising flour and plain flour together.
Total time: 1 hour 20 minutes
Sift over egg mixture. Using a spatula or whisk, fold in flours until just
Serves: 24
combined. Fold in butter. Pour mixture into ready pan. Bake for 25 to 30 minutes or until sponge is golden and just firm to touch.
Ingredients
4. Turn onto a wire rack lined with baking paper. Cool fully. Trim edges of sponge. 5. Cut sponge into 24 squares.
For the base 6 eggs ¾ cup caster sugar
For the chocolate Icing
1 tsp vanilla extract
1. P lace chocolate, icing sugar, cocoa, milk and butter in a heatproof bowl
½ cup cornflour
over a pan of simmering water, mixing over heat until combined and
½ cup self-raising flour
smooth. Place coconut in a bowl. 2. Using a fork, toss one piece of sponge in icing to coat. Drain off
½ cup plain flour
additional icing.
20g butter, melted 3 cups desiccated coconut
3. Mix in coconut to coat all over the lamington. 4. Once done transfer to a baking paper-lined tray. 5. Repeat process with your remaining sponge, icing and coconut. Set
For the chocolate icing 5 cups icing sugar mixture
aside for 1 hour, then enjoy!
¾ cup cocoa powder, sifted
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Weekend fit for a
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FOOD & WinE FESTiVAL
Brown Brothers Discover Brown Brothers winery in the heart of Milawa. Take in 124 years of history as you wander around the lush gardens and picturesque winery. Start at the cellar door and explore over 45 different varieties of wine styles with the winery’s friendly and knowledgeable staff. Then, take a seat at Patricia’s Table for seasonal dishes carefully matched to Brown Brothers wines; or meet friends at Epi.Curious for a little taste of the region’s finest, while you relax with great wine and food. Visitors are welcome to borrow a free bike with a basket and explore the Milawa Gourmet Region by bicycle. Outstanding local produce is an easy bicycle ride away. Fill your basket to the brim with goodies to take home or enjoy at a picnic on the banks of the King River; and while you’re there, visit the region’s wonderful gourmet food producers. The Cellar Door is open daily from 9am until 5pm; and the Epicurean Centre is open daily from 9am until 4pm (closed Christmas day). Contact Details 239 Milawa Bobinawarrah Road, Milawa, Victoria Ph: 03 5720 5540 Email: info@brownbrothers.com.au Website: www.brownbrothers.com.au
CiCCone estate wines Ciccone Estate Wines is nestled at the top of the picturesque King Valley wine region. The family produces a great range of wines with an emphasis on italian varietals including the winery’s famous Prosecco and Pinot Grigio. The Ciccone Cellar Door is located in Milawa and always has wines available for tasting, as well as traditional italian wood fired pizza. Ciccone Estate vineyard in Cheshunt opens its doors to the public during festival weekends, including Fit for a King, which provides the public with a full italian fiesta of wine tasting, italian home made foods, great music and children’s entertainment. Later in the year, Ciccone will also take part in the inaugural La Dolce Vita Festival, to be held on 16 and 17 november. Contact Details Vineyard, King Valley Road, Cheshunt Cellar Door, 62 Milawa-Bobinawarrah Road, Milawa, Victoria Ph: 03 5727 3878 Email: info@cicconewines.com.au Website: www.cicconewines.com.au Chrismont Chrismont’s heart-warming recipe for this King Valley winter celebration is a must. Dare to pass on rustic italian fare of gourmet pizza Toscana, Campagna, or Giardino; pasta with panna and mushrooms; spinach and ricotta conchiglioni; or a slow cooked spezzatino with polenta. Savour a selection of Chrismont’s wines that embrace the flavours of Festa Rustica, such as stylish whites Pinot Grigio, Arneis and Petit Manseng; and savoury reds Barbera, Sangiovese and Tempranillo. irresistible desserts cannot be overlooked, nor can the aroma of Cloud 9 coffee and live entertainment by Melbourne band Chunky Jam. Meals range from $15-$20. Children’s menu options are available. Coaches and buses can be arranged by appointment only. Contact Details 251 Upper King Valley Road, Cheshunt, Victoria Ph: 03 5729 8220 Email: info@chrismont.com.au Website: www.chrismont.com.au Facebook: facebook.com/ChrismontWine
For more information on Wines of the King Valley visit www.winesofthekingvalley.com.au
This Queen’s Birthday weekend, join the winemaking families of the King Valley for their annual winter celebration Weekend fit for a King. Take time out at the participating wineries to sample italian and international wine varieties and indulge in gourmet food influenced by the region’s distinct italian culture. Choose from handmade pastas, gnocchi, wood fired pizzas, seafood and authentic italian desserts. Enjoy live music, wine and food activities, the King
Valley Art Show and a relaxed festive atmosphere. To take part simply purchase a $15 souvenir glass from participating wineries over the event. Participating wineries include Brown Brothers, Chrismont, Ciccone, Dal Zotto, Francesco, La Cantina, Lana, Pizzini, Politini and Sam Miranda. See www.winesofthekingvalley.com.au for more information, contact the Wangaratta Visitor information Centre on 1800 801 065 or email tourism@wangaratta.vic.gov.au.
dal Zotto As part of the Weekend Fit For a King, the Dal Zotto Trattoria will host a three course degustation, matched to new release wines for $75 per person on Saturday 8 June and Sunday 9 June. Bookings are essential. Throughout the weekend, the cellar door will offer wine tastings, as well as a delightful selection of homemade pasta, pizza, desserts and coffees by St Ali in the Warehouse. Entertainment includes performances by Cam Tapp from The Voice, Loopy the Clown, children’s activities and pasta making demonstrations. new release wines include Barbera, Shiraz Barbera, Sangiovese and the brand’s award winning prosecco. The trattoria is also open for lunch on Monday 10 June. Buses and coaches are available by appointment only. The winery is open from 10am until 5pm daily. Contact Details 4861 Wangaratta-Whitfield Road, Whitfield, Victoria Ph: 03 5729 8321 Email: info@dalzotto.com.au Website: www.dalzotto.com.au la Cantina Come and enjoy the Queen’s Birthday long weekend with the Corsini Family at La Cantina, King Valley. La Cantina offers a large selection of traditional wines, all of which have no preservatives added. if you fancy some scrumptious home-made italian food prepared by the Corsini family, why not try something from the kitchen, prepared especially for the festival? The menu includes nonna’s lasagna, antipasto platters, arancini, minestrone, the hugely popular tiramisu, apple cake, as well as children’s meals such as sausages in bread, chips and nuggets, and fish bites and chips. A selection of coffees and cakes are also available. La Cantina is open Saturdays and Sundays from 10am until 5pm. Contact Details 54 Honey’s Lane, King Valley, Victoria Ph: 03 5729 3615 Fax: 03 5729 3613 Email: lacantina@netc.net.au Website: www.lacantinakingvalley.com
sam miranda Located on the Snow Road at Oxley, Sam Miranda is a third generation winemaker continuing his family tradition and passion for producing premium wines. Experience the ambience of an underground cellar as you enter the subterranean passage that leads to the tasting area. Embark on an adventure with Mediterranean varieties such as Prosecco, Pinot Grigio, Arneis, Sangiovese, Tempranillo and Tannat. Relax and savour Sam Miranda’s wines on the expansive terrace and treat yourself to seasonal local produce from the kitchen. Dining is inspired by the Mediterranean table, with food that is designed to share combined with the joy of wine. There is something to satisfy just about everybody at Sam Miranda. Contact Details 1019 Snow Road, Oxley, Victoria Ph: 03 5727 3888 Email: info@sammiranda.com.au Website: www.sammiranda.com.au
wines of the King Valley weekend fit for a King
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28
Wine reviews Words and photo by Krystina Menegazzo
About Krystina Menegazzo La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries 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
ANGORIS Vôs da Vigne Friulano 2010
on my radar since coming across it at a tasting.
Colli Orientali del Friuli, Friuli, Italy. RRP $25.00
This single-vineyard, wild yeast fermented Chardonnay is filled with
The Angoris wines are made at the 17th century estate owned by the
lemon curd, papaya and tangelo (tangerine and grapefruit combination)
Locatelli family in the north-eastern Friuli-Venezia Giulia region of Italy.
aromas. The palate entry is slick with a semi-creamy mid-palate that
Friulano is a great local white grape variety and the wine of the Friulian
finishes with a slight nuttiness. There’s a lovely persistence of texture
people. This was made with six hours on skins at cold temperatures
after you swallow the wine, which perhaps has something to do with the
before fermentation, and then rested on fine lees for eight months
fact that the wine is bottled without fining or filtration. On top of that,
afterwards. Having tasted a number of examples, Friulano seems like
no other additions were made bar a minimal amount of sulphur added
a versatile grape, suited to various winemaking techniques. It creates
at bottling. All I have to say is, “yeah baby”.
one of those wines that allow you to reel off more than three aromas of
Stockists: Blackhearts & Sparrows or directly from Luke Lambert.
flavours when describing it. Every wine is different, of course, and some more expressive than others. However the Angoris Friulano proved my
IZWAY Matest Mataro 2011
case in point when I struggled to keep my mouth shut while tasting it.
Barossa Valley, South Australia. RRP $27.00
The wine offered strong notes of acacia honey, freshly squeezed lemon
Mataro is the Australian synonym for the French Mouvedre grape. While
and orange juice, feijoa and a strong tropical banana leaf aroma. This
it is not as ubiquitous a variety as Shiraz or Cabernet Sauvignon, it
Friulano had a lot going on and I hadn’t even put it to my lips yet. Tasting
certainly has developed a loyal following, especially in South Australia.
it was just as descriptive an experience with salt, tropical fruit and herb
The Mates Mataro is a wine to drink with your mates and was
flavours, pink lemonade and a lingering metallic taste like sucking on
coincidentally made by two mates, Brian Conway and Craig Isbel. They
a $1 coin. The acidity is wonderfully refreshing, the finish crisp and dry
have sourced the fruit for this wine from two Barossa Valley vineyards
and the overall flavour quite rich yet restrained. If you can’t finish it all at
called ‘The Sand Block’ and ‘David’s Block’ that were planted in the
once, watch it evolve over a couple of days where the Friulano develops
Ebenezer area in 1999 and 2000.
some Marsanne-like richness and a savoury finish.
A couple of imperfections are present in this wine, such as the brick
Stockist: Boccaccio Cellars, Balwyn.
red hue tainted with a hint of brown, which is most likely the result of the difficult 2011 vintage. The bouquet of the Mate’s Mataro smells of
LUKE LAMBERT Chardonnay 2011
cloves, cinnamon, peppered mulberries and herbs, followed by a slightly
Yarra Valley, Victoria. RRP $29.00
unsettling aroma of pine bark. The palate is medium-bodied with a warm
Luke Lambert is a young, 30-something dude and friend of mine who
entry and dried fruit and spices dominating the flavour profile. Hints
lives in inner city Melbourne with his loyal dog Murray. By night, he’s a
of pepper are present in the background and blend well with the rich
salami-loving drummer with a penchant for punk music. By day, he’s a
blackberry jam flavours. The Mates Mataro is a drink now style of wine,
winemaker working out in the Yarra Valley. Since releasing his first wines
so serve it to your mates and the Barossa fans at the next event where
in 2005, Luke’s built a reputation for his Syrah and Nebbiolo red wines.
ample barbecued meat is served.
His Chardonnay, on the other hand, is more of a newcomer but has been
Stockists: Boccaccio Cellars, Balwyn or directly from Izway.
29
GOOD BEER WEEK - MAY 18 / 26 2013
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Good Beer Week kicks off again in Melbourne from 18 May to 26 May with 140 exciting events being held at venues all around the city. Now in its third year, Good Beer Week is a nine day celebration that showcases hundreds of breweries and beers from Australia and abroad. The program is large and diverse, with events held at microbreweries, established beer bars, award-winning cocktail bars and even restaurants with multiple chef’s hats. Take part in one of the many master classes or enjoy a wonderful dinner paired with a carefully chosen selection of beers. This year, for the first time, the program has been separated into five separate categories to make it easier for you to find an event that suits your tastes. For the Beer Novice, there are several events that provide an introduction to craft beer; the Beer Lover category is ideal for those that have already embraced good beer; Beer Geek is perfect for those on the lookout for something new and exciting; for the Foodie, a series of events that match food with beer will be held at some of the finest restaurants and eateries in Melbourne and Victoria; and the Home Brewer category aims to celebrate home brewing, with courses to help you brew better beer. To view the full Good Beer Week program, please visit www.goodbeerweek.com.au/events
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