gram.net.au MELBOURNE
ISSUE 32
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Gram magazine provides you with a snapshot of articles, opinions
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and reviews that have been published online by local food
violet coloured flower. Inside, read reviews of 400 Gradi, Mr Bightside,
bloggers, bringing the online world into the physical world.
Los Amates and The Grain Store, along with a special feature on the
As the magazine is distributed to over 1000 outlets in prominent
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SCAN TAG FOR MORE INFO ON 400 gradi (DETAILS ON PG. 3)
400 Gradi 99 Lygon Street, East Brunswick. Ph: 9380 2320 Words and photos by My Fair Melbourne
About My Fair Melbourne My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coffee on her way to work, shovelling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo steamers on Friday nights. MFM compiles Melissa’s views and reviews on the glorious food, fashion and events in her fair city.
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
www.myfairmelbourne.wordpress.com
Walking into 400 Gradi feels a bit like entering any pizza restaurant down
The long list of starters on the menu sounds truly heavenly. Think much
the ‘other’ end of Lygon Street. Lots of wooden tables, soft lighting and
loved Italian dishes like Sicilian arancini served in an angry arrabiata
groups of loud people drinking vino and sharing dinner plate sized pizza.
sauce, antipasto plates of cured meats with Italian cheeses, and slow
It’s only when you see the chefs at the antique salumi machine slicing
cooked polpette (meatballs) served in a tomato sauce with crusty bread.
pink prosciutto straight onto the pizza base as it comes out of the oven,
If my body had an infinite capacity to digest, and there was no chance
or hear ‘buon appetito’ in a perfect Italian accent as the food is set down
of rolls forming around my waist and spilling out over my skinny jeans, I
on the table, that you know you have entered somewhere a bit different
would have devoured them all. Instead we opted to skip the starters and
and really special.
get straight down to what we were here for, the wood fire pizza. I was planning to enjoy a full cheesy, doughy delight all to myself. I needed to
They take their pizza seriously at 400 Gradi. It is one of only three Melbourne
save some stomach room.
pizzerias to be a member of the Verace Pizza Napoletana Association (the VPNA). The VPNA is an Italian association dedicated to protecting
There are 12 wood fire pizzas on offer at 400 Gradi. The classic margherita
the authentic Neapolitan pizza style. They impose strict guidelines on the
and its many variations like the ‘guancia’ with pancetta, mushrooms and
ingredients that can be used by VPNA member restaurants and where
olives are sure to keep the traditionalists happy. They also have a selection
those ingredients can be sourced from. It’s no wonder that 400 Gradi
of pizzas ‘in bianco’ meaning white pizza. These are pizzas without the
has generated such a buzz among serious pizza lovers. It’s a little taste of
tomato base. Like the ‘contadina’, which is topped with fior di latte cheese,
genuine Italian pizza heaven right here in Melbourne.
potato and rosemary.
5
For me, I just couldn’t go past the Caserta. A thin based wood fire pizza
400 Gradi has a lovely varied dessert menu that is again made up of
topped with San Marzano tomato, buffalo mozzarella (air freighted fresh
traditional Italian dishes. I would have loved to try their tiramisu but all that
from Caserta, Italy), prosciutto di parma and rocket.
coffee would have had me buzzing in bed all night. Instead we chose the crepes alla Nutella. The crepes were soft and filled with smooth Nutella and
The pizza is just to die for. The base is soft like freshly baked bread without
bits of pistachio for crunch. The pistachio was not needed, the dish was
being too crunchy or chewy. It has a delicious wood fired flavour and stands
simple and sinfully delicious.
up to the tomato and cheese topping without getting soggy. The fresh San Marzano tomatoes remind me of the passata we make every March in my grandmother’s garage. Just glorious. But if there was something on the plate worth heralding to the Gods about it was the prosciutto. Fresh, soft and delicious, it gave a fantastic lift to this classic pizza dish. A mouthful of the salty pork with the peppery bite of the rocket and subtle mozzarella was divine. I really am salivating while writing about it. I practically inhaled every bite.
If there was something on the plate worth heralding to the Gods about it was the prosciutto. Fresh, soft and delicious, it gave a fantastic lift to this classic pizza dish. A mouthful of the salty pork with the peppery bite of the rocket and subtle mozzarella was divine.
I stopped my prosciutto pizza gorging long enough to try my mum’s choice, the ‘paesana’. It was covered with San Marzano tomato, fior di
It is so refreshing to find a wood fire pizza place that doesn’t blacken the
latte, sausage, broccolini and fresh cherry tomatoes. The pizza tasted like
bases or overcook the crust to a brittle crisp. A restaurant that isn’t afraid
the steamed vegetable dishes prepared by my Sicilian grandmother every
to load up on the buffalo mozzarella, and understands that peas are for
Wednesday night in Coburg. Not once has she made a plate of green beans
pasties and putting in arancini, not for scattering on top of pizza. 400
or broccoli without mixing in a dash of tomato sauce and fat juicy chunks
Gradi keeps it simple and uses good, fresh produce to create authentic
of homemade sausage. The salt and fat of the sausage coats the vegetables
wholesome Italian flavours. A real gem that even my fussy Sicilian father
and really dials up the flavour. The same thing happened on this pizza.
adores. Bellissimo!
6
Kitchen Couture, fascinating!
Everything a great Chef needs for every occasion
WWW.CHEFSHAT.COM.AU
SCAN TAG FOR MORE INFO ON Mr Brightside (DETAILS ON PG. 3)
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Mr Brightside 189A Booran Road, Caulfield South. Ph: 9576 9588 Words and photos by Ms I-Hua and The Boy About Ms I-Hua and The Boy A collaborative blog between the Boy and Ms I-Hua on their eating and travelling SCAN TAG TO COMMENT ON THIS ARTICLE
adventures in Melbourne.
www.msihua.com
(DETAILS ON PG. 3)
The Boy and I have taken a leap of faith in our relationship in recent times.
Librarian and Ms Tinymouse) here and together we have managed to order
Yup, we’ve gone slightly off track in our long relationship, so we tend to do
quite a lot from their humble menu.
things a little backwards. The Librarian, upon hearing the specials read out loud to him, made an However, finally the time has come to reveal our next big adventure.
instantaneous decision to order it. What got his attention? Pancake, rhubarb with ginger ice-cream. It was inhaled within five minutes of it being set down.
We are thinking of buying a new washing machine. Actually, I haven’t told The Boy yet. He’ll find out as he edits this post.
Ms Tinymouse ordered the Corn Croquettes with smoked salmon, snowpea tendrils with lemon dressing and poached egg ($15.00).
We’ve had our washing machine since we moved in together nearly 10 years ago. Yep. We were young students with no extra cash to spend on frivolous
I went with the Specials Board option of sautéed Swiss brown mushrooms
white goods. Whatever we could scavenge, we would use.
with blue cheese and toast (with added bacon of course). It was so good that I forgot to find out the price #failblogger. This dish was just so heavenly
Our old faithful washing machine (let’s call him Thierry) was second hand
sinful and rich.
when we bought him, thus making his age fairly indefinable. On another occasion, I had the omelette with mushroom, tomato, spinach,
The Boy had the chance to try the potato hash browns with beef brisket, poached eggs, grain mustard sauce ($14.50) and the Shakshouka baked eggs with spicy tomato sauce, leafy greens and crumbled feta with added chorizo ($19.00) on two separate occasions.
French goats cheese ($14.50) with extra bacon ($4.00). The Boy had the chance to try the potato hash browns with beef brisket, poached eggs, grain mustard sauce ($14.50) and the Shakshouka baked eggs with spicy tomato sauce, leafy greens and crumbled feta with added chorizo ($19.00) on two separate occasions. The Shakshouka was his favourite and he couldn’t wait to cook up his own. Would we come back? Clearly. We’ve been here a few times now and this
As we hunt for Thierry 2.0, we take a brighter look at life. We thank Thierry
revisit post is long overdue.
for keeping our clothes clean for as long as he has. But as with all good things, it must end.
Service is friendly and food is good. Ambience is comforting as well. All in all, not a bad place to visit at all.
What doesn’t end however, is our search for good breakfast and brunching spots for us and our readers. So here’s one for you to pay a visit to if you’re
Disclaimer: All food ratings and review are purely based on my own
in the area, Mr Brightside.
experiences and how I feel about the service, food and quality at the time of visit.
This is our new favourite go-to café when we can’t be bothered travelling more than five minutes. It’s safe, it’s good and it comes highly recommended
Food/cuisine: breakfast, lunch, coffee
(by me).
Dining Style: café Opening hours: Monday to Friday 7am – 4:00pm, Saturday and Sunday
This post combines both our visits here. We have brought friends (The
7:30am – 4pm.
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SCAN TAG FOR MORE INFO ON Los Amates Mexican Kitchen (DETAILS ON PG. 3)
Los Amates Mexican Kitchen 34 Johnston Street, Fitzroy. Ph: 9417 0441 Words and photos by The Culinary Library
About The Culinary Library The Culinary Library food blog began in August 2011 as a collaboration between two generations, Prue and Di Gramp, to explore the history, tools, uses and preparation techniques of the foods man has spent thousands of years perfecting. Their blog features recipes and restaurant reviews that reflect their passion for food in their daily life.
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
www.TheCulinaryLibrary.com
Arturo Morales Los Amates Mexican Kitchen doesn’t pretend to be the
tastes cooked by the acid in the marinade, but in fact the proteins are
Capella Pedregal of Fitzroy, in fact it has no pretensions at all which is
simply denatured and not cooked in the same way that heat does. The
part of its charm. The staff were friendly and helpful, we couldn’t fault
fish used for the ceviche was ling, or rockling as it’s also known. In Mexico
them or the décor. Brightly painted walls packed with colourful religious
many different types of fish are used, including shark in some regions.
icons and Mexican memorabilia provided a celebratory feel perfect for a
Apparently ceviche was first made in Peru, then it found its way to
warm and relaxed meal. Owner Arturo has been a chef for 27 years and
Mexico, just as corn found its way down to South America. The Ceviche
opened Los Amates just over nine years ago. Adrian Gonzalez has been the head chef for about two years and is originally from Mexico City, so between them they are the real deal. The name ‘Los Amates’ comes from the Aztec word ‘amatl’ which is the bark from a tree called Amate, in which the Mexican indigenous people from the southern state of Guerrero would create paintings depicting celebrations, birds or Aztec symbols. These paintings are featured on the restaurant’s walls. When Arturo started the restaurant, he wanted a name
The Ceviche Tostada was one of our favourite dishes. It was fresh with lots of citrusy lime, fish, avocado and tomato, all topping the crunchy fried tortilla. It included lettuce which may not be traditional but it did add a freshness and crunch to the dish.
that had meaning for him, referencing Amates that depict traditional cooking techniques, such as making tortillas.
Tostada was one of our favourite dishes. It was fresh with lots of citrusy lime, fish, avocado and tomato, all topping the crunchy fried tortilla. It
Ceviche Tostada – Los Amates has been serving ceviche for around eight
included lettuce which may not be traditional but it did add a freshness
years. Ceviche is a raw fish dish marinated in a citrus dressing. The fish
and crunch to the dish. A great entrée and a great way to start the meal.
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The complex combination of flavours in the mole derived in part from chillies, spices, peanuts, garlic, raisins, cinnamon and dark chocolate will not be to everyone’s taste but we found it smooth, rich and smoky without any hint of graininess.
Prawns chipotle – This was our favourite dish along with the ceviche.
Chicken enchiladas with mole sauce – The chicken enchiladas were coated
Christine Manfield recipe you will find it falls short of your expectation.
Nine large prawns in a generous serving with a creamy tomato chipotle chilli cream sauce with fresh lime on the side. We chose the Tres Leches dessert, something of a labour of love to make, usually taking two days to infuse the lightest of sponges with the three milk mixture (condensed, evaporated and cream). We make it often for its amazing texture and flavour. If you’ve never had it before you’ll probably like the Los Amates strawberry version but if you’ve laboured over the
in a rich, dark mole sauce, one of the yardsticks of Mexican cuisine. The complex combination of flavours in the mole derived in part from chillies, spices, peanuts, garlic, raisins, cinnamon and dark chocolate will not be to everyone’s taste but we found it smooth, rich and smoky without any hint of graininess. The enchiladas came with the traditional Queso Blanco white cheese and without the lashings of oily grated cheeses that often smother Australianised Mexican food into abject submission. Lamb tacos – The white corn tortillas were soft and warm, served in a
We chose the Tres Leches dessert, something of a labour of love to make, usually taking two days to infuse the lightest of sponges with the three milk mixture (condensed, evaporated and cream). We make it often for its amazing texture and flavour.
little basket wrapped in colourful fabric. The tomatillo salsa was a great accompaniment (a green tomato looking fruit, actually part of the
All in all we enjoyed a relaxed evening that felt more like being looked
gooseberry family, with a tart flavour). It was certainly a large serving and
after by a generous host in their own home than a night at a restaurant.
we weren’t sure about our choice of lamb so if you want a more traditional
The fact that the place was booked to capacity on a Tuesday night says
taco, try the chicken or be adventurous and try the fried cactus.
more about the food and friendliness of Los Amates than we can.
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SCAN TAG FOR MORE INFO ON the grain store (DETAILS ON PG. 3)
The Grain Store 517 Flinders Lane, Melbourne. Ph: 9972 6993 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 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.
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
www.poppetswindow.com
Opening hours: Weekdays from 7am until 4.30pm, weekends from 8am until 4pm. Let’s start with the worst thing about The Grain Store, one of the few eateries to open at the other end of Flinders Lane. Strategically placed in an officesaturated section of the city, as opposed to being shafted away from the likes of Chin Chin and Meatball and Wine Bar, you’re going to have a tough time finding a park. Thankfully, you can pull into Wilson’s car park for $5 on
The Grain Store is a terrifically polished tribute to when buildings in the area were holding stores for shipments of grain. The room feels like a provincial-inspired trophy kitchen with its polished marble tables and bench tops framed by flawless timber.
weekends if you’re eating at Grain Store. That’s about as bad as it gets here. is a terrifically polished tribute to when buildings in the area were holding Once you’ve ditched the car, you can concentrate on the space. If you’re
stores for shipments of grain. The room feels like a provincial-inspired trophy
after a warm atmosphere with homely food, go elsewhere. The Grain Store
kitchen with its polished marble tables and bench tops framed by flawless
the hidden gem
around the corner
from flemington
racecourse and the royal melbourne
showgrounds
breakfast & lunch 7 days 64 Sutton Street, North Melbourne VIC 3051 Bookings 9322 4750 9322 4755
info@casabottega.com.au casabottega.com.au complimenty glass of
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*With a main and dessert. Conditions may apply. Offer ends Sep 30 2013.
wine 15
timber. The design is undoubtedly slick, but it’s a touch too shiny to fit the
crowd, but might throw you if you’re craving classic poached eggs and
‘rustic’ mould.
bacon, or for that matter smashed avocado.
Service was spot on, with waitstaff well informed about the locally grown
Breakfast runs until midday during the week and until 3pm on weekends. You won’t find muesli, but you will encounter toast müsli parfait with chia seed yoghurt, quince and quinoa milk. Porridge is organic with pumpkin, pistachio, kum quat syrup and fennel flower seeds. Brioche comes toasted with spiced nashi pear...
and harvested food. The Grain Store just gets away with being one of the last cafés to use ‘seasonal’ and ‘honest food’ as selling points. These days, those elements are more or less expected. But these guys practice what they preach; The Grain Store is the only CBD location that doubles as a designated CERES Fair Food Organic Food Delivery Service pick up point. Coffee is by St Ali or Axil Coffee Roasters depending on your preference, or for an extra 50 cents you can sip single origin or clasp coffee of the day between your wintery hands. My cold drip – which was poured at the table – was refreshing, but if you’re willing to spend $8 on juice, the house-made spirulina with pineapple, pear and mint is the way to go.
Breakfast runs until midday during the week and until 3pm on weekends. You won’t find muesli, but you will encounter toast müsli parfait with chia seed
The breakfast and lunch menu is a little bit posh, probably because head
yoghurt, quince and quinoa milk. Porridge is organic with pumpkin, pistachio,
chef Ingo Meissner (ex Fitzrovia and St Ali) has a preference for modern
kum quat syrup and fennel flower seeds. Brioche comes toasted with spiced
techniques and a background in fine dining. It’s perfect for the corporate
nashi pear, buffalo mozzarella, candied walnuts and basil. Eggs are poached
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then fried, served with orange cured salmon, truffle crème fraiche, smoked eggplant and crostini, or poached and served with chilli and fennel sausage on winter vegetable hash.
If you’re willing to allow a very reasonable 10 minutes for baking, four discs of delight will arrive on a wooden board, still hot from the oven, with a glass of full cream milk for dipping. It was the highlight of our meal. We visited for a late lunch during the week. The countertop of fresh sandwiches, rolls and tarts was looking a little lacklustre following the lunch rush, and although dishes such as vegan cauliflower, quinoa and goji berry sounded so healthy they could bring you back from the dead, we opted for a more substantial affair. The saltbush lamb confit with sweet potato, bok choy, long pepper and violet mustard was a beautifully balanced dish, the rich meat offset by pings of pepper and hits of herb. But the smooth Nicola potato gnocchi swimming in luscious mushroom taleggio cream, studded with broccoli and parsnip crisps and sprinkled with Tomme cheese was unbeatable. That’s until we feasted our eyes, stomachs and tastebuds on dessert. Lemon meringue pie was prettily deconstructed on the plate with tamarillo quarters, quenelles of lemon curd, daubs of basil gel, a smear of marshmallow and tiles of pastry. The tamarillo ‘salsa’ was overpoweringly tart – we couldn’t finish the dish. If you’re willing to allow a very reasonable 10 minutes for baking, four discs of delight will arrive on a wooden board, still hot from the oven, with a glass of full cream milk for dipping. It was the highlight of our meal. If there’s one thing we took away from our dining experience, it wasn’t that the food was fancy but wholesome or that the décor screamed designer, it was that The Grain Store should make ordering its chocolate chip cookies compulsory. Disclaimer: I dined as a guest of The Grain Store. The opinions reported above are based solely on my personal experience and thoughts at the time of my visit.
We l ve ... Joco Cups These reusable, glass coffee cups have been designed to help enhance your daily cuppa, while keeping Mother Nature happy. JOCO Cups are made from strengthened borosilicate glass. They are fitted with a thermal silicone sleeve and feature an ergonomically designed silicone lid. They are also microwave safe, BPA free, barista certified and packaged in a stylish 100 per cent recyclable paper canister that can be repurposed and reused in many creative ways. The JOCO team believes you can experience life’s luxuries without conceding taste, smart design or the environment. Its philosophy is simple: longevity, flavour and style. Glass lasts longer, never affects flavour and always looks great. For more information, please call 03 5264 7553, visit www.jococups.com or email info@jococups.com.
OrderMate’s Waiter of the Month
Allure Mango & Passionfruit Yoghurt
The Petty Officer is a unique beachside café
New Allure Mango and Passionfruit yoghurt by Tempo is made
offering specialty coffee and a clever menu where
to a traditional pot set European recipe using fresh milk, live
almost all food items are made onsite. This north
culture and luscious mango and passionfruit. Recently awarded
facing and light filled café is the little brother of
a Gold Medal by the Dairy Industry Association of Australia, this
Axil Coffee Roasters and takes its name from a
yoghurt delight is one of eight unique flavours, all manufactured
ranking in the navy. Dave Pereira (pictured) is
to the highest quality. They are extremely delicious, creamy and
an avid artist and is responsible for the beautiful
made using mouth-watering fruits and flavours. The entire range
hand painted artworks that adorn the walls of The
is gluten free, non-GM and made from fresh hormone-free milk.
Petty Officer. When asked whether he combines
Being a growing boutique company, Tempo’s operations may
his two passions of coffee and art into his latte
have expanded, but its acute attention to detail and quality has
art, he replies, “When the milk jug pours, at times
not changed one bit. Tempo still makes all of its products as if
it appears as art.” But either way, it is evident that
they were created in a home kitchen. The company only uses fresh milk, there are never any milk
the coffee here is always picture perfect. For more
powders or modified solids. ‘When they say real, they mean real!’ For more information, please
information, please call 1300 667 067 or visit
visit www.tempofoods.com.au or email info@tempofoods.com.au.
www.ordermate.com.au.
Monin’s Tea Concentrates Made with premium extracts and ingredients, Monin’s Tea Concentrates offer a natural and refreshing iced-tea taste which is perfect for those warm spring days. The range is available in a variety of delicious flavours including chai tea, lemon tea, mango tea, matcha green tea, peach tea and raspberry tea. For more information or to view the full range, please visit www.monin.com or call 1800 188 484.
Competition...
Win a jaffle maker and a year’s supply of cheese worth almost $250!
What’s in your jaffle? Jaffles are the perfect way to celebrate the launch of Bega Easy Melt Colby cheese, available at Coles Supermarkets from 9 September. Tell us ‘what’s in your jaffle?’ for your chance to win a Breville Original 74 Jaffle Iron (RRP $99.95) plus a years’ supply of Bega Colby Slices*. Simply take a photo of your jaffle creation, and post it to Facebook (@Gram Magazine) or Instagram (#grammagazine), along with a list of the ingredients used. Entries close 10 October 2013 and the best photos will be published in Gram Melbourne – issue 33. * 24 x 15 slice packs (360 slices) paid to the value $150.
For information on being featured in our monthly ‘We Love’ section, please contact Lisa Guglielmino on 0425 145 806 or email lisa.guglielmino@primecreative.com.au.
tweet! Tweet, : enjamin ur @TroyB e got yo in z maga ya. k n a @GRAM h ing. T rn o m is eshing mags th kya. Refr n a h T . a lection Thanky FL and E A m o fr break
NEWS
What’s On > 02 – 03 October 2013 Flavour Exchange
KWENCHER BEER A new Kwencher pale ale was launched this year and named Australasia’s Best Pale
Federation Square More info: www.flavourexchange.com.au
Ale at the Asia Beer Awards
>0 5 – 06 October 2013
2013. This easy drinking beer
Heathcote Wine and Food Festival
delivers a beautiful passion
Heathcote Showgrounds
Dr. Martens boots
fruit aroma and delicious
More info:
This iconic shoe brand is recognised
flavour from its Yarra Valley
www.heathcotewinegrowers.com.au
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hops. The Kwencher brand
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and Darjeeling Tea Lager, was
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took to Morocco’s Atlas Mountains. They came up with the idea
boot has a unique air-cushioned sole that
of blending juicy peach and Darjeeling tea to produce a lager.
aims to please, creating a ‘walking on air
For more information, please visit WWW.KWENCHER.COM.AU.
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> 1 9 October 2013 Discover Dunkeld Dunkeld Memorial Park
while the thick outsole ensures a strong
More info:
step. The tough durable leather and iconic
Ferron risotto rice
Goodyear welt stitching and pull-tab are
The Ferron Rice Mill in Verona,
a bonus that creates an unrivalled look of
Italy, is dedicated to the
fashion quality and long-life strength. They
two most important types
are a great choice as a work shoe, especially
of risotto rice: Vialone Nano
Tastes of the Goulburn
for front and back of house staff such as
IGP and Carnaroli. A limited
Station Street, Seymour
baristas, bartenders and waiters; are also oil
amount of ‘Riserva’ is also
More info:
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released each year. It comes
www.tastesofthegoulburn.org.au
wet and oily surfaces. The 1460Z is available
from fields that chef and rice
at Yodgee Footwear. To find your nearest
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> 25 – 27 October 2013
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as more of the outer layers of bran have been left intact during milling. Available at Enoteca Sileno and good food stores around Australia. For more
Serves
2
information, please visit www.enoteca.com.au. RRP: From $13.50.
More info: www.gelatoworldtour.com
> 30 October – 03 November Swiss Italian Festa Hepburn Springs More info: www.swissitalianfesta.com
> 01 – 05 November 2013 Mildura Jazz, Food and Wine Festival Various venues around Mildura More info: www.artsmildura.com.au
Bega Colby, Bacon, Avocado & To 4 slices farmhouse styl e white bread 2 bacon middle rashes, diced 1 tbsp olive oil 2 tbsp aioli or a goo d quality mayonnaise
mato Jaffle
1 tbsp seeded mus tard ½ avocado, slice d 1 tomato, slice d 30g Western Star spreadable butter 4 slices Bega Easy Mel t Colby cheese
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Bendigo Words and photos by Petit Pixel Design
About Petit Pixel Design Smitten with: stationery, desserts, design and photography. Collects: fonts,
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shoes, Etsy purchases and favourite brunch spots. Loves nothing more than collecting stories and finds from Bendigo, Melbourne and everywhere in between.
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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.
This city of mine is for the curious minded, for those who seek the stories that lie beneath the surface. Private dining in the Guard’s Room of a bank from the 1800s. Two men named Percy and the reinvention of their traditional corner store. The rattle and strum of a Blues Tram with a side of craft beer and local wine. You’ll be surprised at the experiences to be found in some of Bendigo’s heritage spaces… I’ve collected just a handful to share. Wine Bank on View – The first thing I did when I arrived at the Wine Bank on View was imagine myself sinking into the leather couch by the fire with a coffee and dessert, on the way home from a late movie. Then I remembered an autumn afternoon I’d spent in the courtyard, wine tasting under the guide of an expert from a local vineyard, lovely French accent included. We once sought refuge from the warmth of summer under the cool cavernous ceilings and dark wooded interior, having drinks with friends between ceremony and reception. But today, I was here for a lazy lunch, flipping through the Sunday papers with a slow cooked lamb shoulder ragu. That’s my favourite thing about the Wine Bank, there’s room to share so many occasions within this stately Victorian era building. It can be whatever you need it to be. I love wandering the little ‘passageways’ formed by the walls of bottles, browsing the names and regions of their wine selection. There are over 1000 choices, vintages from our own doorstep in Bendigo
The private function ‘Guard’s Room’ at the top of the staircase intrigues me. Built in 1876 to house various banks, I wouldn’t be surprised if there are some good stories to be told. I’m already planning a brunch with visitors from Hobart – truffled eggs and smoked salmon outside overlooking the View Street arts precinct sounds like the perfect way to begin the day. But then, a cosy catch-up dinner with old friends in an alcove with its very own fireplace also sounds tempting. Blues tram – The gentle creaking of a lovingly restored tram built in 1929 combined with the smooth sounds of local Albert ‘Skip’ Skipper and Hailey Calvert is the perfect soundtrack for a sunny Saturday afternoon. As part of the upcoming Bendigo Blues and Roots Festival, the tram leaves Central Deborah Goldmine, inching its way along the heritage backdrop of the city streets.
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through to the reaches of Italy and Spain.
Bendigo Beer, known for its passionate support of craft beer locally, co‑hosts
I see the little bundles of Mr Forbes Traditional Mixed Lollies lined up on the
the event. Passengers are provided with a carefully curated selection of
counter. So who was Mr Forbes? Luckily for the curious minded, the first
drinks (including wine and soft drink) from which to purchase both before
page of their delicious menu explains it all.
and during the trip. Our own local brewery, Brookes Beer, is well represented. We took our inaugural trip on a winter’s afternoon so we warmed up with a
In the days of black and white photography and before supermarket giants,
coffee and hot chocolate at the beginning. And, while a selection of snacks
Percy Watts ran a small grocery store on the corner of Baxter and Hargreaves
is also available, bringing your own little collection of handmade chocolates
streets. When the store changed hands, Percy Forbes turned it into more of
from Indulge in Bath Lane never goes astray.
a traditional style milk bar. Last year locals Elisha and Dan fell in love with the building and the stories its walls contained. They now own the delightful
What I loved most was being so close to the performers that you could feel
Percy and Percy café, and their strong sense of pride in the history of this
their feet tapping through the floor and the vibration of their music through
space is represented in the photography displayed on the walls.
the wooden window frames. It’s such a unique experience to see a tram full of passengers captivated with every note belted out by Skip (who waves to
With a cheerful interior of industrial meets indie, Percy and Percy is well
pedestrians mid song, and accredits his excellent balance in the travelling
and truly part of our regular brunch rotation. I love the extra touches like
tram to his surfing days). Then, coming to life between songs, the audience
the tiny teddy biscuits that accompany coffees and that muesli arrives with
enthusiastically chats with the musicians, exchanging anecdotes and
Jonesy’s milk in cow shaped jugs. There’s plenty of space to spread out
laughs. Hailey has us spellbound during songs of love lost and wanderlust in
with the weekend papers on the communal table, or find a sunny spot for
Manhattan. As we’re trundling back into the tram depot, she performs her
good conversation on the side porch. It looks like work is beginning on their
soft soulful encore.
‘backyard’ which sounds promising for summer holidays. In addition to a tasty selection of breakfast and lunch fare, those seeking sweet treats for
Percy and Percy – When I hear the term Milk Bar, my mind is instantly
afternoon tea will appreciate the baked goods and intentionally mismatched
transferred back to the days of Bubble O’Bills and white paper lolly bags.
china. The space has a genuine old school feel and I think the original Percy
With your nose pressed up against the glass cabinet, you were faced with
and Percy would heartily approve.
the epic decision: mix your own selection to maximise the ratio of mates and milk bottles or face the unknown with a pre-mixed bag. Nowadays when I’m
Be inquisitive, take your time. There is much to explore in the streets and
at Percy and Percy café ordering my coffee, I feel a wave of nostalgia when
laneways of this city, more stories and experiences to share.
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o g i d n Be gtime n i r p s n i
1. Masons of Bendigo
2. Willow Room
3. The Woodhouse Restaurant
187 High Street, Heathcote
101 Williamson Street, Bendigo
Masons of Bendigo is located in the old WD Masons Glass shop, once home to the oldest family run business in Australia. Byron George has created an interior that blends the old with the new, resulting in a very unique space. Combining local and international experience over a 20 year period, Nick and Sonia aim to highlight the exceptional local produce of Central Victoria and develop relationships with farmers and primary producers, creating a direct link from paddock to plate.
Willow Room is an intimate Europeanstyle restaurant showcasing local and regional produce. Sip a coffee or glass of local shiraz by the open fire or enjoy an intimate dinner with family and friends. A list of local beers and wines complement the rustic style of dining. The Willow Room’s seasonal menu uses produce sourced from local farmers – after all, Tooborac, Axedale, Bendigo and Harcourt are right on our doorstep. The restaurant is open from Wednesday to Sunday.
In the finest tradition of steakhouses across the globe comes The Woodhouse, which is home to Bendigo’s only red gum chargrill and wood fired pizzas. Premium wagyu, dry aged and grain fed beef is coupled with the very best in fresh, regional produce – all cooked on the unique red gum fired chargrill. The Woodhouse also has an extensive craft beer and wine list featuring some of central Victoria’s best local wineries. Alfresco and private dining rooms are available.
PHONE: 03 5443 3877 VISIT: www.masonsofbendigo.com.au
Phone: 03 5433 4022 Visit: www.willowroom.com.au
25 Queen Street, Bendigo
4. La Piazza Wine Bar & Restaurant Park Corner, 2-4 Howard Place, Bridge Street, Bendigo La Piazza is in the heart of Bendigo overlooking the historic Conservatory Gardens, Rosalind Park and Chinese Gardens precinct. Owner and chef, Carlo Barri, is a well respected figure in Bendigo hospitality, with a career spanning over 35 years, and a passion for good food and wine. La Piazza is not just a wine bar and restaurant, but also a cellar door representing local winemakers. There are free tastings on weekends and wines can be purchased at cellar door prices. Experience the Mediterranean with fresh produce, wonderful food, wine and hospitality in a warm and welcoming atmosphere. PHONE: 03 5444 4499 VISIT: www.lapiazzawinebar.com.au
5. 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, and amazing local produce. Owners Dominic and Krystina Morris draw on their vast winemaking experience in France, Portugal and Australia to produce premium red wines from mainstream and alternative grape varieties from their own Bendigo vineyards and friends’ vineyards in Heathcote. Pondalowie red wines are some of the region’s and Australia’s finest and have received a five star rating by James Halliday every year from 2006 to 2014. PHONE: 0439 373 366 VISIT: www.pondalowie.com.au
Phone: 03 54438671 Visit: www.thewoodhouse.com.au
6. The Good Loaf 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. Owned by two locals who have been friends and professional colleagues for 20 years, it 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 breads 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
8. Borchelli Ristorante
9. Wine Bank on View
105 View Street, Bendigo
45 View Street, Bendigo
Hidden down Central Victoria’s hippest laneway is Bendigo’s leading wine bar and restaurant. 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 that focuses on discerning locally sourced, seasonal produce. Although small and intimate, it offers the widest range of drink choices in the region, with over 100 craft beers, 100 French Champagnes, 100 single malt whiskies, 50 gins, 50 cocktails and much more, as well as an extensive wine list. Indoor, outdoor and bar seating available.
Borchelli Ristorante is a cosy Italian eatery in the heart of Bendigo’s arts precinct, sitting comfortably among The Capital Theatre, The Art Gallery and a host of eclectic stores. The small and intimate Italian inspired restaurant uses the freshest ingredients to create its delicious menu. Much of the produce is sourced from local producers, including bread, extra virgin olive oil, apples, honey and cheese. The menu features Italian favourites such as carpaccio, parmigiana, risotto, homemade pastas and tiramisu. Enjoy a hearty Italian meal, sip a barista made coffee or indulge in a glass of spectacular wine.
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 the vast selection, and enjoy it with a meal from the excellent menu or purchase a bottle to bring home. At Wine Bank, you can take a tour of the region without leaving the restaurant. Wine Bank is also affiliated with accommodation specialists Allawah Bendigo and Bendigo’s own restaurant on wheels – Tram 976.
PHONE: 03 5444 5885 VISIT: www.thedispensaryenoteca.com
Phone: (03) 5441 4455 Visit: www.borchelli.com.au
PHONE: 03 5444 4655 VISIT: www.winebankonview.com
7. The Dispensary Enoteca 9 Chancery Lane, Bendigo
10. Percy and Percy
5
Corner of Hargreaves and Baxter Streets, Bendigo
8 9
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6
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A breath of fresh air has given this old grocer a new lease of life. Located on a quiet, leafy street corner close to the heart of Bendigo, Percy and Percy has been embraced by locals since opening in February this year. Serving no nonsense coffee, using Coffee Basics dark roast and Jonesy’s milk, in addition to a fresh and simple breakfast and lunch menu ranging from smashed avocado and goat’s cheese to the full breakfast commonly known as the ‘Grocer’, there is something for every palate and appetite. Popular with local office workers and neighbours alike, you are sure to be tempted by Percy and Percy’s cakes and ever popular deluxe chocolate brownies. Phone: 03 5442 2997 Visit: www.facebook.com/PercyAndPercy
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26
Recipe: Kaki Fry and Chawanmushi Recipe Recipe and photos by The Hungry Excavator
About The Hungry Excavator The Hungry Excavator follows the food journey of a guy living in Melbourne who hails all the way from a small town in Borneo, Malaysia. Having been a student for most of his life in Melbourne, he is especially passionate about eating at places that offer real value for money. Besides that, he also loves sharing easy, yet delicious recipes that everyone can enjoy.
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These babies were too hard to resist.
KAKI FRY RECIPE
Besides making the tempura soft shell crabs for the Japanese potluck I had
Ingredients
at my place a few weeks back, I also made delicious Kaki Fry (deep fried panko oysters) and Chawanmushi (Japanese steamed egg custard) too.
For the oysters 1 dozen fresh oysters
Kaki Fry is one of my favourite things to order at Japanese restaurants.
1 cup water (with 1 tsp salt)
When it’s good, it’s really good. I must say that I’ve been scorned by many
1 egg
horrendous versions in the past with thick/cakey batter and stinky oysters.
4 tbsp plain flour
Although, my love (and stubbornness) for them has always gotten the better
2 tbsp water
of me and I end up ordering them time and time again. As is the case for
½ cup plain flour
tempura soft shell crabs. Hence, the reason for finally making them at home.
1½ cups panko breadcrumbs Oil for frying
These Kaki Fry in particular were great and turned out better than expected – they were a huge hit at the party. Making the Japanese tartare sauce is
For the Japanese tartare sauce
extra work but worth the effort. If you’re pushed for time, serving them with
1 hard boiled egg
Kewpie Jap mayo is great as well.
2 tbsp onions, finely minced 2 tbsp parsley, finely minced
As for the Chawanmushi, they turned out really good too. Everyone has their
1 small pickled cucumber, finely diced (or 2 small cornichons)
preferences, but I think a good Chawanmushi is smooth in texture, so thin
2 tbsp mayonnaise
that it almost melts in your mouth with a good dashi stock base and lots of
2 tbsp lemon juice
ingredients inside.
Pinch of salt
Happy to say that this was all of that and much easier to make at home than
To garnish
expected. I’d go even further to say that they’re better than the ones you get
Chopped spring onions
in many Japanese restaurants.
S&B chilli pepper powder (optional)
Dashi, a generic term used for ‘stock’ in Japanese cooking is typically made
Method
with dried kelp and bonito flakes. Sometimes with dried anchovies too. The dashi powder I used was delicious and I recommend it for your cooking.
1. Rinse each oyster thoroughly in the salted water. Pat them dry with a paper towel and set aside. Rinse and pat dry the oyster shells too for serving later.
Besides that, I also recommend having a small bottle of the S&B assorted chilli pepper powder in your pantry for Japanese cooking. Such a great ingredient to have handy, love it. Big thanks to Cooking With a Dog for sharing their recipes on Youtube.
2. Mix all the ingredients for the Japanese tartare sauce in a bowl and set aside. 3. For the batter, mix the egg, flour and water in a bowl until well combined.
Definitely my go to source for great, authentic Japanese home cooking. Fail proof recipes every time.
4. Coat each oyster lightly in remaining flour. Cover the oysters in batter and coat thoroughly with panko breadcrumbs. Place all crumbed oysters in the
Adapted from a video recipe on Cooking With a Dog
fridge for at least 20 minutes.
27
5. Heat oil in a pot. Once very hot, remove the oysters from the fridge and fry them on both sides until golden brown. Remove and allow to cool on
To garnish Fresh spring onions or coriander
a wire rack.
Method 6. To serve, place each of the fried oysters in a shell. Top with a small dollop of Japanese tartare sauce (or Kewpie mayo). Garnish with spring onions and a dash of S&B assorted chilli pepper. CHAWANMUSHI RECIPE
1. For the filling, dice the chicken thigh into 1cm pieces. Mix in a bowl with a dash of sake and soy sauce for 10 minutes. 2. Heat a non stick pan and sear the chicken pieces. Place in a bowl and set aside.
Ingredients 3. Halve the shrimps. Mix shrimps and crab sticks in a bowl with a dash of For the filling
sake and soy sauce, set aside.
1 skinless chicken thigh fillet 6 shrimps, shelled and deveined 2 frozen crab sticks, sliced
4. For the custard, beat the eggs (but not too hard). Place the water and dashi stock in a bowl and microwave for 30 seconds.
6 fresh shiitake mushrooms, halved Cooking sake and soy sauce for seasoning
5. Mix the beaten eggs, dashi stock and remaining custard ingredients gently with a fork until well combined.
For the egg custard 3 large eggs 2½ cups water
6. Distribute the chicken, shrimp, crab stick and mushroom fillings evenly between six small bowls. Pour custard mixture into each bowl.
1 sachet (5g) dashi stock powder 1½ tsp cooking sake
7. Steam on lowest heat for approximately 12 minutes. Test by sticking
1½ tsp soy sauce
chopsticks in the mixture. If soup comes out clear, it is done. Garnish with
Pinch of salt
spring onions or coriander.
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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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MOON STRUCK Pinot Grigio 2013
Pietramarina makes reference to the single vineyard site in the commune
Strathbogie Ranges, Victoria. RRP $20
of Milo on the eastern slopes. Vineyards located in this unique commune
To be completely honest, I was not particulary fond of this label straight
warrant the designation ‘Superiore’ on their label because of the specific
away. How could I be? There on the shelf was a hideous creature looking
geography. On the winemaking side of things, Pietramarina sees no oak
at me with a snarl not too dissimilar to those nasty goblins from Harry
but rests on its lees for one year.
Potter. I suppose the moral of the story here is to not judge a book by its
Tasting this wine has been one of the highlights of my year and I am rapt
cover.
that I have one more bottle stowed away. It has a full, beguiling nose
Moon Struck is produced up in central Victoria in the Strathbogie Ranges.
of powdered malt, crushed almond, pear and mandarin peel. There is
The Pinot Grigio grapes were supposedly harvested in the middle of
nothing quite like it.
the night at the witching hour where creatures like the one on the label
Pietramarina showcases carricante’s characteristic high acidity, which
obviously come out. Avoiding the gaze of the man on the label, I poured
balances nicely with the mid-palate pear and almond notes, but also
the wine for my partner and was surprised at the beautiful coppery hue.
offers incredible ageing ability to the wine. The 2008 is the current
A little research explained that the team at Moon Struck has allowed the
vintage and is as fresh as a daisy. Try this unique and beautiful wine with
natural colouring of this grape to shine through in the winemaking.
all manners of fish and shellfish.
This Pinot Grigio opens with aromas of rockmelon, pink grapefruit and
Stockist: Enoteca Sileno
dry pear cider. My partner summarised it like “a summer fruit salad in your mouth”. The palate shows lovely fruit weight, which is a nice contrast to
MAYHEM @ ANAKIE Three Feisty Femmes Pinot Noir 2012
overtly lean styles of Pinot Grigio that you sometimes find. The texture of
Geelong, Victoria. RRP $22
this wine was a highlight and proved to be generous enough to balance
Mayhem @ Anakie is a wine venture combining the skill sets of Gus del
a mildly spicy korma curry dish. Delicious.
Rio and two winemakers, John Durham and Doug Neal. Mr del Rio has
Stockist: King & Godfree
the vineyards on the old volcanic slopes of Mt Anakie and is involved in all stages of the grape’s and wine’s progress, while Mr Durham and Mr
BENANTI Pietramarina Etna Superiore 2008
Neal combine their years of experience and Yin and Yang personalities
Mt Etna, Sicily. RRP $87
to create this Pinot Noir using both traditional and less rigid methods of
The late Len Evans is an Australian wine legend and once wrote an
winemaking.
interesting piece titled the Theory of Consumption, in which he suggested
At harvest, half the handpicked fruit was transferred uncrushed as whole
to the general public to drink wine often and drink well. I follow this theory
bunches to closed fermenters to facilitate carbonic maceration, followed
out of respect for the great man, which helps as I have built up a pretty
by indigenous yeast fermentation. The other half of the blend was crushed
little wine collection over time. The good thing about Len Evan’s theory
and fermented in a more conventional manner. After a fortnight the wine
is that it means you do not necessarily wait for the ‘very special occasion’
was left to mature in 1-5 year old oak barrels to minimise the effect of any
in which to open that particular bottle because, well, who knows what will
new oak. The result is a wine that has personality and effectively speaks
happen tomorrow. Sometimes all we are looking for is an excuse. In the
of the Geelong wine region. This characterful Pinot Noir has plenty of grit
end, my excuse to open this expensive bottle of obscure Mt Etna volcano
and earth with aspects of iron and a plush-textured, bloody flavoured
wine eventuated as I had had a great day and the sun was shining on the
palate at the fore. There are initially elements of pretty cranberry and
first day of spring.
raspberry fruit, but this blends into the soft, rounded texture of the wine
Benanti is a pioneer for bringing the varieties of Mt Etna onto the global
and flows into the spicy rocket leaf finish. Drinking nicely now and was
market. Pietramarina is made from one of Italy’s most exciting and
a surprisingly decent match to barbecued soy and ginger-marinated
great native white varieties, carricante. It grows specifically on Mt Etna
chicken thighs.
at high altitudes, in this case at 900 metres above sea level. The name
Stockist: Bottega Tasca
31
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Nandos
Softbelly Bar
Blue Bag
Press Club
Sorry Grandma
COLLINS STREET
Sushi & Bon Apetit
LONSDALE STREET
King of Kings
SWANSTON STREET
The Apartment
Aspro Ble
Postal Hall
Beer Deluxe
Vine Café Bar
Babbo
Red Hummingbird
Café Chinotto
Baguette Club
Seoul House
Café L’Incontro
LITTLE COLLINS STREET
Baraki
Syn Bar
Café Mimo
Basso
Club Retro
Teppansan
Citi Espresso
Bridie O’Reilly's
Colonial Hotel
The Portland Hotel
Claypot King
Brisq
Degani’s
Two Fingers
Crown Café Bakery
Cacao Fine Chocolates
Demi Tasse
Won Ton House
Druids Café Bar
Café De Tuscany
Emerald Peacock
Caffe e Torto
Encore Café Bar
Champagne Lounge
Hikari Sushi
Chestnut Exchange Café
J Walk Café
Council House 2
Japanese Pub Shogun
Dikstein
Kenny's Bakery
Elevenses
Latte Love Café
Exchange Coffee
Le Traiteur
Famish’d
Legals Café Bar
Fiddler Pub
Madame Kay's
Gills Diner
Urban Deli
Gordon's Café & Bar
Wheat Restaurant Bar
Guava Bean Hairy Canary
MELBOURNE PLACE
Hudson’s
Saint Peters Bar & Restaurant
Irish Times Pub Kitten Club
MEYERS PLACE
Mamma’s Boy
Lily Blacks
Mar Lourinha
Loop
Menzies Tavern
Waiters Restaurant
Oriental Tea House Ortigia Pizzeria
NEWQUAY PROMENADE
Pony
Fish Bar
Quists Coffee
Live Bait
Rare Steakhouse
Mecca Bar
Saki Sushi Bar Stellini Bar
QUEEN STREET
Tengo Sushi
Bellini (ANZ Building)
Terrace Deli
Chaise Lounge Degani
LITTLE LONSDALE STREET
Mercat Cross Hotel
1000 Pound Bend
Michaelangelo
166 Espresso Bar
Muleta's
Angliss Restaurant
Nashi
Café 111
Nourish
Café 18
Romano's
Don Too
Segafredo
Equiniox
Speck
Gianni Luncheon Giraffe Café
RUSSELL PLACE
Horse Bazaar
Bar Ampere
Il Vicoletto La La Land
RUSSELL STREET
Koukos Café
Bean Room
Match
Blu Point Café
Modo Mio Café
Café Little Hut
Oddfellows Hotel
Chilli Café
Rue Bebelons
Chill On Ice Lounge
Shop 7 Espresso
China Bar
Strike
Hawkers Café
Troika Bar
Infinity Café Bar
York Café
Ishikai Japanese Café Izakaya Den (Basement)
Easy Way Tea SPENCER STREET Carron Tavern
Gigi Sushi Bar Gogo Sushi
Pensione Hotel
Hi Fi Bar and Ballroom
SPRING STREET
Mr Tulk (State Library North)
Appitizer Kubklam Café 201 City Wine Shop Elms Family Hotel Federici Café Hudson's Lime Café Bar
Melbourne Town Hall Nando's Nelayan Indonesian Old Town Oxford Scholar Soul Café Starbucks Sushi Sushi
The European
The Lounge
ST KILDA ROAD
Three Degrees
606 Café Aroma on St Kilda Aromatic Espresso Balencea Bar Belgian Beer Café Bluestone Bite Café 409 Café 434 Café Allegra Café Deco Café Equesta Café News Café Promenade Café Safi Café Saporo Cafeteria Lounge CBD Café & Foodery Cinnamons Citro
The Order Time Out Café Transport Your Thai Rice Noodle Young and Jackson Yoyogi TATTERSALLS LANE Section 8 (Chinatown) the causeway Grasshopper’s Feast WILLIAM STREET Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint
Daily Coffee Gloria Jean’s Heaven Il Locale Izumi Krave Lime Café Metrop Café
GRAM.NET.AU MELBOURNE
ISSUE 32
FREE
Movo Mod Oz Movo NGV Gallery Kitchen Purple Café The Blue Moose Café The St Kilda Rd Boulevarde Café Times Café
There are approx. 1000 distributors throughout Melbourne. For the full list, visit our website at melbourne.gram.net.au.
James Squire Brewhouse
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