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Each featured blogger has their own unique style and flair, but one
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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and keep in touch with the odds and ends about eating and drinking in Melbourne. Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content. Editor: Danielle Gullaci Email: danielle.gullaci@primecreative.com.au Advertising sales: Olivia Petrolo Phone: 0431 145 883 Email: olivia.petrolo@primecreative.com.au Art Director: Michelle Weston Design: Joel Parke, Blake Storey, Alice Ewan, Karen Sloane
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SCAN TAG FOR MORE INFO ON South Melbourne Market (DETAILS ON PG. 3)
18 ways you can eat dinner at South Melbourne Market Cecil Street, South Melbourne Words and photos by Adrian Briones
ABOUT ADRIAN BRIONES Adrian Briones works in digital advertising as an operations manager. By night, he’s an SCAN TAG TO COMMENT ON THIS ARTICLE
obsessive food blogger at Food Rehab with a focus on Filipino cuisine and is currently on the hunt for the best breakfast in Melbourne.
www.foodrehab.com.au
(DETAILS ON PG. 3)
Despite having moved from South Melbourne to Spotswood (westside!),
smokey strip sampling fresh chorizo, roast duck, paella and juicy prawns.
South Melbourne Market remains to be my weekly stomping ground for
There were also plenty of outdoor heaters, so once you’re in the main
their $1 oyster shots, dirt cheap cheese varieties, fresh Turkish bread,
area with all the live music, it’s actually quite cosy indeed.
tennis ball sized dim sims and of course, pet supplies. Speaking of music, I think that the live acts made a real difference by One thing I haven’t done though is have dinner at any of the restaurants.
cranking up the vibe by singing tunes relative to the origins of each
I mean, I’d usually grab a quick paella at Simply Spanish or a gozleme at
restaurant, reminding me of the Queen Victoria Night Market. I can
Koy but not an actual proper sit down dinner because honestly, I never
imagine this place really kicking it off during the summer months as
knew they were even open after market hours. Well, that was all about to
there is also a rooftop cinema nestled on the car park area.
change, here comes the lowdown. I counted 18 food items, not including drinks, that I ate in one night thus leading to the title of this post.
Here comes the food We all met at the LG Kitchen to sample Linx BBQ and Yum Cha from
My biggest problem is menu procrastination. I’m not as bad as some
Peking Duck (which is marinated overnight) and pork buns to other
of my friends but when it comes to a new place, I can end up doing an
steamed yum cha varieties. I arrived a bit late, so I didn’t get to try
analysis on the menu with my mind doing the wanders visually assuming
everything.
everything. So, when I was invited to a progressive dinner at the five restaurants along Cecil Street being Linx BBQ and Yum Cha, Simply
Next pit stop was Simply Spanish. I’d already smelt the whiffs of seafood
Spanish, Koy, Italian Brasserie and Claypots Evening Star – I didn’t need
in the paella coating the air before we even got close enough to see it.
my medication. Joining me in action was fellow #teambling member,
There were some tasty offerings such as the deep fried and incredibly
Penny and along the food trail, we caught up with the lovely Pat.
well seasoned prawns – don’t you love it when you can just eat the whole thing tail and all. I love my fried baits and hold a no wastage policy when
I can imagine this place really kicking it off during the summer months as there is also a rooftop cinema nestled on the car park area.
it comes to deep fried seafood.
The strip of eateries along the precinct are marketed as having a hawkers
I’m a bit of a fan of the Paella at Simply Spanish. I’m found eating here
style/street food atmosphere and that night, it certainly felt that way
most weeks, with a ground full of shopping bags and Cookie the beagle
as the vast number of patrons wandered up and down the deliciously
on my side watching me as I devour a plate of this well seasoned paella
Now what’s a Spanish restaurant without their house chorizo? I loved this probably due to the fat content resulting in an uber juicy delight to eat plus it wasn’t overly spicy making this extremely moreish. Below is a preview of what was to come.
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– think generously sized seafood like the mussels minus the chewiness,
while to come out so we didn’t end up trying much of the menu. First
perfectly cooked rice that isn’t shoveled around too much, fresh peas
up was the chilli mussels that weren’t fiery at all but tasty nonetheless.
and a hearty base. The seafood comes direct from South Melbourne Seafood who specialise in sustainable fisheries, a trend now feeding
The bruschetta was fared much better dotted with some ripened
into the community with higher end restaurants like The Atlantic now
tomatoes. On the sweeter side of things, we finished off with tiramisu.
following suit. Last but not least we found ourselves at swanky bar and restaurant Most of our time on the night was actually spent at the adorable Koy
Claypots Evening Star, owned by Renan Goksin who also runs the iconic
– a Turkish mezze bar with a street-made gozleme stall to boot. It was
Claypots in St Kilda. The main difference between the two is that Claypots
definitely buzzing in there with some terrific entertainment like traditional
Evening Star offers more of a casual dining experience where you get
dances and some of our favourite edible highlights beaming out of the
to pick out your seafood items from the bar, the food is then cooked
kitchen so we stayed put. Koy, run by Alan Aksoyoglu and Robert Ricks,
teppanyaki-style rather than baked and there is an eat whilst you stand
actually means ‘village’ in Turkish.
atmosphere. There are a few stools inside and out, communal tables and the main bar to eat off. I thought the concept was great. There are of
Sitting right near the kitchen was a smart move as we anticipated every
course the usual quirks that reflect Goskin’s eccentric personality like
Turkish delight that was plated up, eagerly watching like a pack of
a furry white cat doll that looked to be the lucky charm, several stools
hungry wolves. The bread, even on its own was beautifully dense but
covered in barramundi skins and street signs that pay homage to the St
surprisingly light and teamed up with the various dips just blew us away
Kilda outlet.
with their intense combination of flavours. Our taste buds felt like they were smacked around by Manny Pacquiao! Plus knowing that it was all
The place wasn’t fully ready that night so no food was on offer (*sad
made in-house made it even better homeboy!
face*) but Renan showed us around the kitchen with all the burners turned on for full viewing (plus heating that cold night!) and gave us an
I can attest to the fact that Koy’s gozleme alone is worth the trip down to
insight into what exciting things he has planned. I can’t wait to try the
the markets. Go for either the mince or the spinach and cheese.
crab with tamarind. Live music was another highlight here with a trio belting out some upbeat tunes. I can see myself here with a beer in one
The Suçuk (grilled meatballs) went quick and with that amount of
hand and a crayfish on the other. Of course, all the produce is sourced
juiciness and flavour, it was expected. Food just kept rolling out!
directly from the market. How handy!
Sitting right near the kitchen was a smart move as we anticipated every Turkish delight that was plated up, eagerly watching like a pack of hungry wolves.
Cap off I’ve never experienced a progressive dinner before so I was thoroughly impressed by the variety and indeed, the quality of morsels on offer. If marketed right, Cecil Street can become the next mecca for street style food in Melbourne. I have high hopes for the precinct being so close to the CBD and despite now living in the west, I will surely come back for Claypots Evening Star. In fact, a few of us bloggers are organising a get
Inside Koy, there are plenty of communal tables perfect for large groups
together soon to get our hands on some seafood! YUUUUURM!
and a bar taking up residence in the centre of the room stocked up with an abundance of wines and some imported beers. TIP: grab the corner
Food Rehab attended courtesy of South Melbourne Market and Little
table next to the kitchen to build up your appetite!
Big Marketing.
Moving right along, we ended up in Italy, stuffing our faces at Italian
Details
Brasserie with the charismatic and chirpy Chef Oliver Buenaventura
Opening hours: for lunch Wednesday to Sunday, and dinner Wednesday
heading up the kitchen. With a focus on family style Italian food with a
to Saturday
homestyle flair – which was evident in the red and white checkered décor
Melway reference: Map 1C Ref E11
– we were served with some entree items and dessert. The food took a
Web: www.southmelbournemarket.com.au
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SCAN TAG FOR MORE INFO ON Sweet Studio (DETAILS ON PG. 3)
Burch & Purchase Sweet Studio 647 Chapel Street, South Yarra. Ph: 9827 7060 Words and photos by I-Hua Lim
A Food, Travel and Entertainment Blog Based in Melbourne A HR professional who enjoys living in Melbourne and spends a lot of her time trying not to let life get the better of her. This blog is mostly about food…with a bit of travelling, concerts, books, movies and occasional writing thrown in.
www.msihua.com
Ahh dessert, where would countless women be without you?
The cakes on display were a delight to observe. Beautifully constructed and
From balconies yonder, ladies lament, “O dessert, where art thou, dessert?”
elegantly presented, each cake was a work of art.
I am one such lady. But I have to clarify something with you, my readers. I do not swoon and hyperventilate when a bar of chocolate gets placed in front
What got me excited was the edible chocolate flowers ($4 each) stuck in
of me. Indeed I have been known to let bars of Lindt sit and expire before I
edible soil. I remembered these fondly from my experience at the Sweet
actually remember I had them sitting on my desk. Tim Tams and lollies are
Architextural show. And then on to the cakes. LEGO cakes!!! Row upon row
useless before my eyes, as I would just ignore their presence with hardly any
of aesthetically pleasing sweet delights. My face bespoke calm. My heart
willpower. I do however cave in when I see beautifully designed chocolate.
screamed, “Hallelujah!”
It’s very much an attraction to the work of art more than to the sugar. If cakes are not your ‘thang’, you could opt for their ice-creams. Having been a fan of the awesome twosome, Ian Burch and Darren Purchese
When I visited the second time round, they had these ‘clouds’ ($4), which
(a.k.a. Burch & Purchese) for a while now, and after having attended their
were a selection of blackberry, blueberry or strawberry meringues.
amazingly creative Sweet Architextural showcase with Bompas and Parr
On to the cakes that we did try! When Hannah visited together with us, we
earlier on in the year, I was an eager beaver when I heard their store had
bought 3 separate cakes to try. We were trying our best to take pictures
opened in the very trendy South Yarra.
to showcase the beauty and perfection of each cake. So much so, that we asked permission from the girls at the counter if we could use the table in
During the Sweet Architextural show, each guest was given a goodie bag
front of the Ingredient Wall to take pictures of our cakes.
that consisted of many happy treats. One of the items was a voucher to spend in their new store. Eagerly, the Boy and I waited in high anticipation
They said yes, and the three of us began an awkward dance of steady
and spent quite a lot of moolah there even after using the vouchers.
hands, cameras shooting, and careful maneuvering of boxes to get the best
However, such a trip to creative madness could not be carried out in one
lighting and angle. At that point, Ian Burch came out and told us to use the
visit. We had to break it up into two parts.
transparent cake stand on the table – the cake stand that had an edible birthday card on it on display. He swiftly placed the edible card on another
The first time we visited, it was together with a crazy little girl, known
spot and told us to knock ourselves out. Talk about service!
to me fondly as Ms Poppycock a.k.a. Hannah. I can still remember as we both walked in, we squealed so loudly and excitedly, running up and down
Darren came out (on both my visits) to say hello, as he recognised me as
the store, whilst the Boy just looked as if he was herding a group of crazy
someone he met during the Sweet Architextural show.
teenage girls to a Justin Bieber concert. So what did we try? We got the Roast Pumpkin, Milk Chocolate, Bacon, Nut But Hannah and I persisted. We couldn’t help ourselves. Once we entered
Butter (Spiced chocolate cream, crunchy bacon & pecan meringue, roast
into the Sweet Studio domain, we immediately transformed into giggly little
pumpkin mayonnaise, nut butter, maple syrup jelly spheres, milk chocolate
girls with pink bubbly froth for brains. It was akin to stepping into a dessert
mousse, and chocolate velvet spray).
lab. The jars and jars of ingredients lining the Ingredient Wall had us gasping in unison, “Ah-mahhhh zing” at every turn.
I felt that the density of this was really light and fluffy. It was certainly
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unexpected, as I was pretty much hoping to bite into something really dense and packed with pumpkin and chocolate. We could definitely taste the pumpkin in it. Hannah my Disney sing-a-long friend, chose the Caramelised White Chocolate, Banana, Macadamia, Passionfruit (Caramelised white chocolate & vanilla mousse, crunchy macadamia meringue, caramelised banana cream, passionfruit jelly, and caramelised white chocolate velvet spray) which happened to be our favourite of the lot. Well done Hannah! (10 points to Griffindor!!!) Dark Chocolate, Pear, Hazelnut (Tarakan 75% chocolate & vanilla mousse, caramelised pear cream, hazelnut cream, chocolate hazelnut brownie, B&P “Nutella”, dark chocolate velvet spray, and chocolate twig), was the last cake we tried with Hannah. And again, whilst I expected this to be extremely heavy on the inside, it was extremely light and mousey. I can’t say that this was too exciting in terms of flavour, but it definitely was what the description said it would be. The pear actually paired well with the chocolate and hazelnut. On my next visit, I bought a Vanilla, Pistachio, Lemon, Green Tea (White chocolate & vanilla mousse, pistachio cream, crunchy green tea meringue, lemon cream, pistachio cake, green tea macaroon, and brilliant white chocolate spray). This has to be my favourite cake out of all the things I have tried from the awesome twosome. THIS, would be what I would be standing on the balcony, sweetly calling out, “Vanilla, Pistachio, Lemon, and Green Tea, where art thou?” And, haha… errr… I think we did get carried away with buying up almost everything in store. Seriously, you have to get in there to understand why I couldn’t stop. Walking into the Sweet Studio is like a drug. Our stash: Coconut Ice Cream, Salted Caramel Spread, Spicy Pineapple Jam, Chocolate Caramel & Hazelnut Spread, Spiced Mango Crumble, Green Tea & White Chocolate Clay, Crunchy Coffee Crumble, Hazelnut Crumble, B&P Chocolate Gold Bullion Bars ($9.00) and City Honey Honeycomb ($5.00). Ice creams are $12.00 for 500ml or $4 for 155ml. Most jams & spreads are priced between $10.50 to $11.00. Crumbles and toppings are $6.00 each. I haven’t tried everything that I’ve bought as yet. I’ve been quite busy lately, and have fallen quite ill as well. I’m not going to waste these goodies on a numbed palate. I want to be on my best form, before devouring all of these (possibly not all at once, but who knows?). Will I head back? Of course. Can I compare the B&P Sweet Studio with any other Dessert specialty shops anywhere? Not really. At the moment, they are really one of a kind. And Ian and Darren, if you do read this, could you make us our wedding cake? LOL… I’m kidding (no, really I’m serious!)… *Disclaimer: All ratings are purely based on my own experiences and how I feel about the service, food and quality at the time of visit. Food/ Cuisine: Desserts, cakes & sweets Dining Style: N/A (Take away only) Overall Rating (Based on purchased items only): 7.5/10 Restaurant ambiance: N/A (Take away only) Service/ Attitude: 8.5/10 (Staff were informative and helpful) Value for money: 7.25/10
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SCAN TAG FOR MORE INFO ON Breakfast & Beer (DETAILS ON PG. 3)
Breakfast & Beer 117 Vincent Street, Daylesford. Ph: 5348 1778 Words and photos by Gem and Tristan
eat, drink, stagger Gem and Tristan are the two Melburnians behind food and beer blog eat, drink, stagger. When not blogging, Gem enacts treasurer duties for the Australian Beer Writers’ Guild, writes poetry and plays unusual musical instruments. Tristan works as a web developer, rides ridiculous distances on his bike around Melbourne and practises obscure but impressive martial art styles.
www.eatdrinkstagger.com
It’s not as crazy as it sounds, as amply demonstrated by the two beermen
Our season-appropriate beer was the Emerson’s London porter. Whinge as
tv breakfasts, one of which was held this year as part of Good Beer Week.
you all may about the unusually cold snap in Melbourne’s late autumn before the onset of winter proper, you cannot deny that it is consummate porter
Having missed the Royal Mail Hotel’s breakfast offerings (first world sob!)
and stout enjoying weather. Drink up that liquid roastiness! I love the glass
and needing to hit the road after a late morning check-out, I suggested
they served it to us in too. Reminds me of some of my parents’ 70s Cristal
that Daylesford’s famous Breakfast & Beer might be a worthy detour before
d’Arques wine glasses which are probably older than I am and made the
hitting the city life, where perpetual city kids like me can go nuts every time
migration from England to here!
they see ducks fly… If you were really in doubt on just how extensive the beer range is at Daylesford is indeed quite the oasis, it’s picturesque, has an ample amount of
this delicious, quirky little place, I beseech you to view the photographic
places for rich city folks to spend their dollars at getting in touch with their
evidence below. There’s an excellent range of good local and international
inner selves and then finding charming trucs at charming antique shops and
brews to whet your whistle and I can assure you, deciding what to order was
naturally going ga-ga over them.
not particularly easy.
Oh, but the lovely little Beetle outside the shop was also very noteworthy –
which.
Hop-strong beers are well suited to fatty meat-type things like sausages and pork belly (as well as curry) – a good tip I learnt from Ben Kraus, Bridge Road’s brewer: a tip-off I’m forever grateful for. Also, juiciest sausages ever!
To say the owner was ecstatic at my beer choices (apparently, Tris had made
The owner and staff are passionate and enthusiastic and scores of locals
the executive decision that I had to choose for both of us…pressure, yikes!)
known to them came in and out as we dined. An excellent sign, I’d wager! My
was an understatement. He even snuck a straw-sip of this beauty, the Beer
lit nerd curator girlfriend keeps ‘threatening’ to take me to Daylesford next
Here Hopfix. I blame him not one bit. My beer strategy was to choose one
time I visit her in Ballarat and I dare say I will let her next visit and truthfully,
beer that matched our food and one that matched the chilliness. This one
Daylesford is not too far from Melbourne either.
all beaten-up but still so colourful, literally and figuratively. Oh, but we’re losing our purpose! Breakfast & Beer. The two dogs in the stained glass window have some significance to the venue (either currently owned or formerly owned), but I forget exactly
was for the dishes we ordered. When possible, Breakfast & Beer support local causes and produce. When Onto the food – if you want deliciously prepared comfort food, then this is
chatting to the staff and owner, I got the impression they love to be active
the place to come and get it, truly. I chose a serving of the roasted Lancashire
within the community and not necessarily related to just food or beer-
sausages with bread and butter pickles, with a fried egg on toast, garnished
specific activities. Their coffee is a local Coffee Basics Arabica blend, roasted
with some rocket. Hop-strong beers are well suited to fatty meat-type things
in Castlemaine despite my being obsessed with their otherwise branded
like sausages and pork belly (as well as curry) – a good tip I learnt from Ben
coffee cups: simple things do indeed amuse simple minds.
Kraus, Bridge Road’s brewer: a tip-off I’m forever grateful for. Also, juiciest sausages ever!
I much preferred the beautiful old world ceramic glasses used for lattes, as modeled by a very dapper albeit slightly tired-looking Tristan.
Tristan chose the honey baked Istra ham, Brussels sprout bubble and squeak with horseradish. My mouth is watering just looking at the photo.
What a wonderful bookend to a fabulous weekend away in the country.
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SCAN TAG FOR MORE INFO ON Mart 130 (DETAILS ON PG. 3)
Mart 130 107 Canterbury Road, Middle Park. Ph: 9690 8831 Words and photos by Agnes Hon
ABOUT AGNES HON I LIKE TO EAT. I LIKE TO COOK. I LIKE TO BAKE. I LIKE TO BLOG.
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I LIKE THE WORD SPORK.
WWW.OFFTHESPORK.COM
A couple of months ago, I was terribly addicted to Words with Friends (I
When Thanh saw my corn fritters, he “asked” if we could share our meals.
don’t have much time for it now, as the games that are waiting for my turn
Barely waiting for me to reply, he dumped half of his meal on my plate
will attest). My nemesis was Thanh, and we played many ferocious battles.
and I grudgingly gave him half of my corn fritters. Sheesh. Not only did I
I was on a winning spree, when I foolishly agreed to upping the stakes
have to pay for his brunch, but I had to share mine with him! Gosh I am a
and playing for a meal. The thing is – I’m not a competitive person. Unlike
good friend. I don’t blame him for having food envy though – they were
people who do better when there’s the prospect of winning or losing, I’m
seriously good corn fritters, packed with lots of plump and sweet corn
the total opposite. Sad, huh?
kernels and the bacon and relish giving extra salt and sweetness. Thanh’s poached eggs were fine, but didn’t come close to the deliciousness
Foolish non-competitive me ended up losing three games out of five,
of my meal. So I might not be able to beat him in Words with Friends
which meant I owed Thanh a meal. Curses!
when it matters, but at least I can choose the better brunch!
We decided to go to Mart 130 for brunch, a cafe in Middle Park. It’s been
Mart 130 is one of those quirky Melbourne cafes that’s just about an
around for a while now, so you probably know the story – it’s located at
institution. Hopefully they never take their corn fritters off the menu,
the Middle Park tram stop, and is housed in a converted railway station.
because they’re worth crossing town for.
In keeping with the public transport theme, Mart is tram backwards, and 130 refers to the light rail stop that’s directly out the front of the cafe (this point is particularly important if you’re ever trying to find it… aye, Thanh?) The cafe building is quite small, so I took a seat at the back on the deck and waited for Thanh. Who – yes – was lost and had to call me for directions. “It’s at the tram stop. No, the tram stop. THE TRAM STOP, FIND THE TRAM
When Thanh saw my corn fritters, he “asked” if we could share our meals. Barely waiting for me to reply, he dumped half of his meal on my plate and I grudgingly gave him half of my corn fritters. Sheesh.
STOP.” And so on. Eventually he arrived and we looked over the breakfast menu. The menu has the usual cafe breakfast items – such as porridge, muesli, fresh toast and several variations on eggs. Thanh ordered free range poached eggs with creme fraiche, fresh spinach, smoked salmon, dill, lemon and Yarra Valley salmon roe ($17.90). I chose oven roasted corn fritters, served with bacon, tomato relish, sour cream and coriander ($17.90)
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maY 4th-6th, 2012 melbourNe ShowgrouNdS
2012 Melbourne International Coffee Expo promises to be a premium experience unlike any other. With 100 coffee industry exhibitors, the 2012 M.I.C.E is the largest dedicated coffee tradeshow ever to be staged in Australia. The event will engage all sectors of the coffee industry, including; green bean traders, wholesale roasters, commercial and domestic equipment, cafés and franchises, coffee equipment, accessories and education and training. The event will host the Australasian Specialty Coffee Association (AASCA) Australian Barista Championships, The Royal Agricultural Society of Victoria (RASV) international coffee awards and other competitions.
Phone +61 (3) 9 690 7022 email clint.hendry@internationalcoffeeexpo.com
www.internationalcoffeeexpo.com
@ MelbCoffeeexpo
RECIPE: Corn fritters with bacon, tomato chutney & sour cream Recipe and photos by Michele Froidevaux
ABOUT MICHELLE FROIDEVAUX Half Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food blogger by night. Loves baking, cooking and mostly eating. A real sweet tooth and a weakness for macarons, meatballs, and ribs. Also has an obsession with buying cookbooks. On weekends you’ll usually find me stuffing my face with something delicious!
www.ironchefshellie.com
I had been reading a few blog posts lately on people dining at Mart 130. It looked like a cute place
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Ingredients:
to dine at, and the dishes people were eating looked fantastic. After reading Agnes’ post and seeing the corn fritters for the 50th time, and after much talk that it had won breakfast of the
8 rashes of bacon
year in 2008, I figured I’d give them a go at home. I’ve made fantastic corn fritters at home with
Tomato chutney and sour cream to serve
coriander before, and had lashing of bacon in the freezer, as well as tomato chutney at the ready. For the corn fritters
I woke up on Sunday after a nice sleep in, and Hamsley was asking me where I’d like to go for
420g can of corn kernels, drained
breakfast, since I had told him about all the places I wanted to try. But this Sunday, I thought I’d
2 eggs
save us $50, a trip out and queuing for a table and try this delicious dish without having to dress
1/3 cup (80ml) milk
up. Hamsley started salivating at the thought as I had showed him the pictures of the dish, and
3/4 cup (110g) self-raising flour
was happy to keep playing xbox whilst I cooked up a storm.
5 green onions (green shallots), sliced finely 1/2 bunch fresh coriander, roots and stems washed and
I was totally in the zone, frying up bacon, keeping it warm in the oven, cooking the corn cakes,
chopped, leaves reserved
then checking photos to see how it was plated up. I must say, the crew at Mart 130 are definitely onto something. The sweetness of the tomato chutney against the saltiness of the bacon really balances things out. I didn’t have any sour cream but I had some leftover double cream, which I added some lemon juice and vinegar to. It was an epic meal of fantastic flavours, but I couldn’t finish it! I will definitely make this again for special Sunday breakfasts. METHOD: Serves 2 hungry people 1. Fry bacon until crispy, keep warm in a low oven (around 100°C) until ready to serve. 2. Whisk eggs and milk in a jug. Place flour in a medium bowl and add milk mixture gradually, whisking to ensure there are no lumps. Stir in corn, onion and coriander roots and stems. 3. Heat 1 tablespoon of oil in a medium frying pan over medium heat. Drop 2 tablespoons of fritter mixture in pan (per fritter). Give fritters space to spread – about 4 at a time is ideal. After about 2 minutes they should be setting on the supper surface and be golden brown underneath. Flip and cook for another minute. 4. Drizzle tomato chutney on the plate, place corn fritter on the plate, fold two rashes of bacon on top, put another corn fritter on top, and repeat. 5. Serve with extra tomato chutney and a dollop of sour cream. 19
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Nuevo 37 Truffle Dinner 2 Convention Centre Pl, South Wharf. Ph: 9027 2126 Words and photos by Thanh Do
ABOUT THANH DO I’m Thanh Do, engineer by day, baker by mid week, gluttonous diner by weekends and
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Truffles. You mention the word and you’ll get two reactions. One is that
John’s farm is located in Tasmania, with 3500 oak trees on 20 acres.
someone will turn up their nose and go “uuuugghhh”. Two, you’ll get
During the months from June to August, John and his team harvest
someone exclaim, “I love it, it’s amazing”. Truffles are the fruiting body of
these black beauties from under the trees. You may have seen images
an underground mushroom. It’s got an extremely unique smell and taste
of pigs being used to find truffles, but nowadays dogs are used instead.
that lead it to be described as the “diamond of the kitchen”. Along with
While the pigs will damage the truffles as they actually love to eat it, a
caviar, truffles are one of the most expensive food items in the world.
dog can be trained to find the truffles but not enjoy eating the precious cargo. A dog will sniff out a truffle, alert the trainer who will get down on
Part of the revered status that truffles hold is due to the price. It’s a very
his knees to slightly uncover the truffle and smell it. If it is ready, then it
special item that you don’t get to eat often. Traditionally, truffles come
will be harvested. If not, the truffle will be covered back up with dirt and
from Europe, but in recent time, Australia is starting to produce truffles
left for another week or so. After harvesting, truffles from Tamar Valley
as well. Areas in Western Australia, Canberra and Tasmania produce
will be exported all over the world, including to France as French chefs
truffles during winter. On this particular night, Agnes, Penny, Adrian,
appreciate the greater flavour of winter truffles than summer truffles
Michele and myself were invited to a truffle event at Nuevo 37.
grown locally. During our night, we got to touch, smell and taste truffles. Truffles are actually quite hard and have those beautiful patterns throughout it.
Truffles are the fruiting body of an underground mushroom. It’s got an extremely unique smell and taste that lead it to be described as the “diamond of the kitchen”.
The smell is so pungent but I adore it. Some people may find it quite an unpleasant flavour. I find that while the truffle by itself is extremely pungent, once added to food, it works so well. Phillipe said that he would never ever cook a fresh truffle, instead just shave it over the dish at the end to give maximum flavour. Our venue for the night was the very beautiful Nuevo 37 restaurant, which is part of the Hilton Hotel restaurant located on South Wharf.
John Baily from Tamar Valley Truffles had flown in from Tasmania to tell
The South Wharf area is quite unknown still but worth checking out as
us more about his “grown” truffles. Executive Chef Philippe Perrey of
there are more shops and restaurants opening soon. The restaurant is
Nuevo 37 cooked up some dishes for us to try using these wonderful
decorated beautifully with a large open kitchen. The food has a slight
truffles.
Spanish accent but it is also quite varied to appeal to all guests.
21
For our truffle dinner, we tried the degustation truffle menu. The first
carry the truffle flavour really well. He also points out that for himself
dish was made in front of us by Phillipe. It consisted of rocket and
personally, when he uses truffles, he likes to keep it quite simple to let
goats cheese wrapped in pancetta. Shaved truffles finish off the dish.
the truffles shine. This dish definitely proved his point. An unctuous Wagyu cheek soaked in Tempranillo was served with
The dish of the night, without doubt was the simple but truly fantastic tagliatelle. The truffles just seem to encompass the pasta and coat your mouth to give a perfect dish.
truffles on top. The truffle flavour wasn’t super strong in this dish but definitely could be tasted and improved the dish. Lastly, an excellent creamy Tahitian Vanilla Bean Ice Cream is served with shaved truffles. Who would have thought truffles work in a dessert, let alone ice cream. But it was so good, with a slight crunch and savoury note to the ice cream.
Surprising, I didn’t really taste the truffle on this dish, as nice as it was.
I had a fantastic meal and learned so much about truffles from John and Philippe. Truffles are truly a wonderful food item that can really turn
Second dish was a Moreton Bay bug served with a truffled Jerusalem
a dish from great to sensational. They are extremely costly but I still
artichoke soup. The soup is creamy and delicious while the bug was very
recommended heading down to Nuevo 37 to try out the truffle menu
good too. The truffles worked well in the soup and also enhanced the bug.
while it’s still in season. I must warn you that it’s very addictive and you’ll be left wanting more of it the next day when you have your “truffle burp”.
The dish of the night, without doubt was the simple but truly fantastic tagliatelle. The truffles just seem to encompass the pasta and coat your mouth to give a perfect dish. The truffles kept echoing in your mouth
Thanks to Hilton Hotel and Tamar Valley Truffles for hosting me and the
and you keep wanting more. As Philippe told us, dishes with fat help to
meal. Thanks to Red Agency for the invite.
23
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Red spice road 27 McKillop St, Melbourne. Ph: 9603 1601 Words and photos by Jason Pradan
ABOUT JASON PRADUN Out of my Kitchen was born to provide some creative relief for its author, Jason Pradun, from day to day life in the world of technology. Focused on reviewing restaurants and the occasional production from his own kitchen, Out of my Kitchen provides interesting food related blogs whilst not taking itself too seriously.
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www.outofmykitchen.com
Somehow Red Spice Road has managed to remain off my radar since
If there are negatives, well it is noisy, very noisy and with the communal
opening a few years ago. It was suggested by a colleague that I should
tables being rather wide to make the sharing plates easy to serve,
check it out and the crispy pork belly dish. Funny thing is, between the
conversation can be a challenge. The other negative is that price wise it
recommendation and eating there, it seemed like everyone I know has
is competing with the likes of Spice Temple. As much as the pork belly
been there and also recommended the pork belly. Interesting.
is nice, it doesn’t have the same return appeal as other similarly priced restaurants.
Upon arriving at Red Spice Road it all made a bit more sense. Red Spice Road is not a tiny operation, in fact I would estimate it sits around 200
So Red Spice Road, I would easily recommend it as a venue for group
covers in the lengthy premises. It seems like it is built to do group dining,
bookings and would say it is worthy of checking out, however, if you are
but its sheer size and style does seem very un-Melbourne like. This would
looking for something a bit more adventurous, perhaps Spice Temple is
explain why it isn’t revered amongst most bloggers out there, but also
a better destination.
explains why just about every person I know has been there. Food wise, Red Spice Road does well. The food is predominately Thai influenced but takes bits and pieces from other Asian cuisines as well.
The much raved pork belly is crispy, tender and complimented well by the apple slaw. The much raved pork belly is crispy, tender and complimented well by the apple slaw. Other dishes tried such as the green curry and beef ribs also delivered safe but well executed, cleanly presented dishes.
25
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Three Bags Full 60 Nicholson St, Abbotsford. Ph: 9421 2732 Words and photos by Bryan
ABOUT BRYAN I’m an inquisitive foodie with an Asian palate. I love how food brings people together. There is a story behind every meal and I’m constantly trying to find it. Please join my Melbournebased food journey and let’s get fat together.
www.fatbooo.blogspot.com
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Every time I think about writing up this visit, a silly nursery rhyme starts
at that tiny cup of extracted coffee... even though the crema looks
jingling in my mind... arrrgh! And what’s worse, the entire menu has
beautiful, I know I soo can’t drink and appreciate that.
nothing sheep related. What injustice! I’ve never gone through so much psychological duress trying to write up a food post. ;)
Also, look at Lachy’s hands... wringing in frustration while he waits for me to take a pic of his coffee! Haha! Lachlan wasn’t too keen on this
But have any of you noticed how lots of these children’s songs all carry
single origin bean, it just did not taste as ‘polished’ as he’d like it to be.
the same tune? Twinkle Twinkle Little Star sounds the same as the
Hahahaha! There’s no way I could even have the taste buds to get away
Alphabet song, which sounds the same as what’s currently blaring in my
with saying something like that.
head. As adults, we sure are setting our kids up to become unimaginative and boring... Tsk tsk...
Lachy ordered me a magic, his piccolo is in the background. For those of you who haven’t heard of such a drink, ‘magic’ is a new and unofficial
But what the people behind Three Bags have done is, they’ve created
cup of coffee that contains less milk than a regular flat white. To be
a remix version of an old nursery rhyme and turned it into a brunch
exact, it’s two shots of ristretto topped with milk and served in a three
hideout, minus the wool. Situated just 5 mins away from Richmond’s
quarter flat white cup.
busy Victoria St, the café has supplanted itself into the corner of an old warehouse. Brunch industry adults then unleashed their inner child and created yet another playground for adult brunch-goers. As I was driving in, Lachlan told me how Three Bags was unofficially hailed as “best brunch place in Melbourne two years in a row, what kind of blogger are you to have never been?” Oh dear, I didn’t know it’s got such a reputation...! But these days, I am truly craving for brunches.
I still secretly love the edgy, industrial-chic warehousey feel to it. I mean it’s a popular look because it works. Just so sexy... and so Melbourne...!
They’re just the best things in life... having that one good cup of coffee and a breakfast dish with eggs. What satisfaction!
Three Bags Full uses 5 Senses coffee for their house blend. While Lachlan isn’t too fond of 5 Senses, I thought my coffee was well made
You know you’re in a successful brunch place when the walls are white-
and tasted pretty good. I couldn’t really detect any fancy notes and
washed but gritty looking and there are bare wires and naked lightbulbs.
hints of things in this cup. Still, it essentially is a good cup of coffee in
Loved the wood paneling all around the serving area. The place felt
terms of strength, colour and proportion.
exciting and impressive without being overwhelming. Lachlan enjoys anything French, so he’s pretty familiar with croque I must say that even though I’m starting to notice how so many brunch
madames. I personally have not really tried one before, but remember
places have a similar fit-out, it still doesn’t tire me. I still secretly love
salivating at someone having it at Chez Dré. This one here didn’t look as
the edgy, industrial-chic warehousey feel to it. I mean it’s a popular look
indulgently impressive to me. Lachlan tells me this version was a modern
because it works. Just so sexy... and so Melbourne...!
take on traditional croque madames and that, it quite surprisingly, tasted enjoyably good! He shared some for me to try... the braised leek
Brunching with Lachy means we start with a coffee... or three! He had
tasted like marinated artichokes, which was quite nice as its piquancy
a house blend piccolo and a single origin espresso to start with. Look
helped offset the droolsome cheese.
27
I also opted for the house special – an omelette, because the ingredient
chai lattes. Chai teas are made fresh with hot water and topped with hot
profile looked fascinating. My omelette arrived smelling great on the
milk (usually soy). Chai lattes are made from the same tea leaves, but
outside and quite moist inside because of the ample slathering of
it has been infused overnight. The flavours in a chai latte might stand
yogurt in its fold. It had a rather nice aftertaste as I ate into it, but I
out stronger, but chai teas may possibly taste fresher and, I assume,
thought the use of yoghurt just a wee bit odd. Also, there was a sudden
more... immediate? Who knows, haha! Maybe one day I’ll order both and
concentration of salt in one corner of the omelette, meaning it wasn’t
compare.
mixed through evenly. Anyway, I got myself a chai tea with soy and honey. Had a short chuckle So being the brunch freak enthusiast that he is, Lachlan has been here
when I read that it’s calmer sutra leaves... heard it as ‘kamasutra’. I’ve
countless times and has tried every item on the menu. One thing he
not had chais very often at all, they remind me of my rastafari days a
loves having here is this cheesecake. I must admit I have fuzzy fond
decade ago, back when I had long hair. Back then, I got used to strong
memories of having this cake, but can’t remember anything else about
tasting chais that were milky, spicy and sweet. They probably came
it. Lol... sorry!
from a powdered jar.
My omelette arrived smelling great on the outside and quite moist inside because of the ample slathering of yogurt in its fold.
This chai tea by comparison tasted indeed like infused spiced tea leaves with a moderate amount of soy milk. The spices were sniffable and noticeable, but they don’t hit you strong. This tea went well with the cheesecake, but if the chai latte is stronger, I’ll order that next time. You know what’s good about Three Bags Full? After brunch, I could
Lachy had his third cup of coffee without comment. Phew, one less
simply saunter down the road and start buying mooncake ingredients
menu item to write about!
at Minh Phat and cheap knick knacks at Daiso. It’s so close to Victoria St. Next time I lunch at any of Richmond’s ubiquitous pho joints, I’m going
In Melbourne’s café scene, there is a distinction between chai teas and
28
to drag my accompanying friends to have coffees and cakes here.
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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 completed her winemaking degree whilst being a gypsy working in vintages throughout Australia and Italy. Finally she decided to return home and sell wine instead. In her spare time she cooks, eats, drinks buon vino and is a self-confessed Neb Head (someone really into Nebbiolo).
www.ladonnadelvino.com
BY FARR Chardonnay 2008
TAR & ROSES Tempranillo 2010
Geelong, Victoria. RRP $55
Heathcote, Victoria. RRP $20
There are times when a wine passes through that adolescent phase. I don’t
This regional Victorian blend showcases some of the very best for value
mean that it is punked up and wearing torn stockings with hair dyed a horrid
in Australian Tempranillo. It is fragrant and highly appealing in a cuddly
green colour. In wine I refer more to a loss of primary fruit that you normally
and warming way with its earthen spices coiled around a plump cranberry,
achieve in youthful, 1-2 year old wines. This little lady is passing through
vanillin base. With its mid-palate weight and unobtrusive tannins, it acts as a
her third year and with that is torn between gradually losing those more
deserving addition to the table even in these warmer winter days.
frivolous aromas to moving into the bottle-aged characters as seen in the same wine of 2007. Nevertheless, given time in the glass you detect clean
WOODSTOCK The Stocks Shiraz 2008
white peach and lanolin on the nose crossed with some marzipan and those
McLaren Vale, South Australia. RRP $60
delightful malt o’milk biscuits I grew up eating way too many of. The 2008 is more plush in texture with a hint of almond meal and a beeswax finish.
I really enjoy going through an entire line-up of a producer’s wines, not
Based on how the 2007 looked a year on, I think it’s fair to say that the By
only for the sake of getting the overall scope on their ranges, but also their
Farr Chardonnay isn’t a wine that you’d have to worry about drinking too
wine styles. This is where cellar doors come in handy or even tasting events
quickly, even if left in the cellar that little bit longer.
by wine-loving organizations such as Sommeliers Australia. Today I got to try the Woodstock wines from McLaren Vale. A number of the wines were
BONNY DOON VINEYARD Contra 2009
impressive, such as the Cabernet Sauvignon 2009, which sits at a mere $23
Central Coast, California. RRP $46
a bottle, or even his weighty mid-palate Grenache Tempranillo 2010 for $25. It was Woodstock’s viticulturist and winemaker Scott Collett’s baby, The
Bonny Doon Vineyard was the brainchild of idiosyncratic “Rhone Ranger”
Stocks Shiraz 2008, which captured most of my attention. I even daringly
Randall Grahm, a man present in the US winemaking scene since 1983
requested an extra bit be poured into my glass. Shocking behaviour, but can
when the business was born in the Santa Cruz Mountains. His spirited
you blame me? This wine is clearly the fruit of a culmination of dedication
fascination with seeking alternative, non-classical grape varieties suited
and meticulous attention in the vineyard.
to the Californian climate has seen vineyards planted to syrah, roussanne,
The colour is inky and the bouquet wafting scents of your grandmother’s
marsanne and viognier amongst a conglomerate cast of other French
secret silk-lined chocolate box that lay next to your grandfather’s cigar box.
varieties. While the wine regions of southern France provide the crux in a
There is a dapper, old-school charm about this wine. The tannins grace the
style that is core to Bonny Doon’s wines, Mr Grahm has worked fervently
palate in a fine but firm manner, prolonging the complex array of scented
to ensure his ultra premium wines speak of their idyllic Santa Cruz site.
wood, dark berry flavour that sits favourably towards the back-palate. It
This wine is a fusion of Carignan with Grenache, Mourvedre, Zinfandel
looked even better post an hour in my glass, which was the maximum
and some Petit Syrah (or what we commonly call here, Durif). The
amount of time I could last without swilling the rest.
Contra aims to contradict the very definition of what is termed ‘normal winemaking’ in the modern world. It harks back to southern-French
PIERRO LTC Semillon Sauvignon Blanc 2010
Languedoc-Roussillon blends of carignan, grenache and mourvedre in a
Margaret River, Western Australia. RRP $32
less typically proportioned style and stands proud in its solitary glory. The carignan provides a chewy continuum, the grenache and mourvedre
As the pioneer of this blend to the Margaret River region, Pierro’s Mike
act as the rich, red berry carriers and together with a dense schist-like
Peterkin has had ample years of experience to be able to weave his magic
minerality to the finish wields an overwhelmingly intriguing concoction.
on this LTC wine. The palate is zingy in all its pithy, citrus glory but filled out
On a side note, Bonny Doon’s flagship red is termed Le Cigare Volant and
with a red apple lusciousness to complement the slippery texture. Whether
is a wine that pays homage to Châteauneuf-du-Pape, but will exceed any
you refer to the LTC on the front label as ‘Les Trois Cuvées’ or ‘Little Touch
preconceptions of what French-inspired American wines may taste like.
of Chardonnay’ is irrelevant. The combination of the three varieties has
Definitely worth a peek into these wines if you’re able to hunt them down
resulted in a wine that is at ease in its youth, yet with the definite potential
at your independent wine store.
to hold its weight with time.
31
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SWANSTON STREET 3 Below Beer Deluxe Café Chinotto
Lily Blacks
Café L’Incontro
Loop
Café Mimo
Waiters Restaurant
Citi Espresso
There are an additional 780 distributors around Melbourne. For the full list, visit our website at www.gram.net.au.
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