GRAM Magazine: April 2013 // Edition 27

gram.net.au MELBOURNE

ISSUE 27

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Gram magazine is a free monthly publication

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

dedicated to promoting this exciting and

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

diverse food culture that Melbourne has

a drink or a snack.

become renowned for.

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

Each issue of Gram features a compilation

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

of food and drink based blogs that have

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

been taken from the blogosphere and

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

published in magazine format for our

look forward to continuing to grow our relationship with members

readers to enjoy. By utilising Microsoft® Tag

of the blogging community.

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

This month

media platforms.

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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Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.

Editor: Danielle Gullaci Email: danielle.gullaci@primecreative.com.au Group Sales Manager: Brad Buchanan Phone: 0413 672 403 Email: brad.buchanan@primecreative.com.au

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

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

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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SCAN TAG FOR MORE INFO ON station street trading co.

(DETAILS ON PG. 3)

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

10

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.

13

SCAN TAG FOR MORE INFO ON Bluebird Espresso (DETAILS ON PG. 3)

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

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

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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SCAN TAG FOR MORE INFO ON Rosa’s Kitchen (DETAILS ON PG. 3)

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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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

King

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

@winesofKV #wFKFest

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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