GRAM Magazine ISSUE 57 // December 2015

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GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 57 FREE

PLEASE TAKE ME HOME

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CONTENTS EATING OUT

FEATURE

COOKING

REGULARS

WOMBAT HILL HOUSE Lisa Holmen

THE ULTIMATE CHRISTMAS GIFT

GRILLED AVOCADO SALAD Bec Thexton

CONTRIBUTORS

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NEWLY OPENED

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AROUND THE TRAPS

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THINGS WE LOVE

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REVIEWS

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OUT AND ABOUT

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THE DIARY

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GRAM DIRECTORY

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FOUR PILLARS DISTILLERY Lauren Bruce and Carmen Zammit FLOP HOUSE Hannah Bambra and Carmen Zammit

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GUIDE FOR FOODIES

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MERRY CHRISTMAS AND HAPPY NEW YEAR! On behalf of the entire GRAM team, we want to wish everyone a fun and food filled festive season and safe and happy new year. We’re taking a short break over December, and will be back in early February 2016. See you then! xx

ON THE COVER: BASIL AND TOMATO Basil and tomato go together like...well, love and marriage if you were an 90s TV addict! The perfect pair, tomato and basil are companion plants from a gardening perspective. Companion plants assist in the growth of others by attracting beneficial insects, repelling pests, or providing nutrients, shade, or support. They can be part of a biological pest control program. In the kitchen, basil and tomato are the show stoppers for many a dish. Bruschetta, pasta, pizza and salad all spring immediately to mind.

Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. 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 JESS HOURIGAN Cover Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

advertising@grammagazine.com.au info@grammagazine.com.au www.grammagazine.com.au

CAB AUDITED

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CONTRIBUTORS

HANNAH BAMBRA Hannah is a passionate young journalist with a solid interest in food, design and quality grog. Cooking with her partner, Eddie, Hannah is able to take a love for fine-dining home. Over the years she has developed an alarming addiction to chilli and her kryptonite is smoky single malt whisky. bambrahannah@gmail.com

LISA HOLMEN

LA DONNA DEL VINO

LAUREN BRUCE My name is Lisa, an Aussie girl currently

La Donna del Vino is the pseudonym

Lauren started her writing career as

based in Melbourne. After spending

of this young lady from Melbourne

a

before

most of my early years in Adelaide, I

who worked in wineries throughout

she realised she couldn’t ignore her

moved to Melbourne in my early 20s

Australia and Italy. After years of

passion for food and the arts any

and a few years later moved to the big

gallivanting she returned to Melbourne

longer. She gave up the world of state

smoke in London.

to market wine and share her love of

politics to concentrate on freelance

I started my blog, lisaeatsworld.com,

all things vinous. In her spare time she

writing and styling. She has since

to share my two big passions in life –

enjoys cooking, gardening, drinking

contributed to Spook, Paper Sea and

food and travel.

good vino and is a self-confessed Neb

Junkee and is a regular contributor to

My aim is to “eat the world” one inch

Head (someone really into Nebbiolo).

GRAM Magazine.

at a time and explore as many different

communications

adviser

cuisines and cultures as possible.

ladonnadelvino.com

laurendarcybruce.wordpress.com

My current country count is 35 and

TWITTER: ladonnadelvino

INSTAGRAM: brucemoose

hope to reach 50 by the end of 2015.

FACEBOOK: la-donna-del-vino

lisaeatsworld.com TWITTER: lisa_eatsworld INSTAGRAM:lisaeatworld FACEBOOK: lisaeatstheworld

DEAN SCHMIDEG A

professional

ON THE BANDWAGON photographer

and

Trev

has

earned

Australian

a

craft

reputation beer

copywriter with an interest in fashion

the

industry

and design, Dean is known as one

as a passionate advocate for local

of Melbourne’s coffee addicts and

breweries and educating the masses

foodies, regularly seeking out new and

about the beer they are drinking. He is

interesting cafes and bars. He shares

the founder and Chair of Bendigo Beer

these and the things he prepares at

which runs many events including the

home across social media. His posts

widely acclaimed Bendigo On The Hop

celebrate the produce, the people he

festival.

meets and places he goes to, telling a story with the aim of enticing the

TWITTER: Onthe_bandwagon

reader and bringing people together.

INSTAGRAM: Onthe_bandwagon

FACEBOOK: imagesds INSTAGRAM: dsimages TWITTER: imagesDS EMAIL: deany76@gmail.com

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in

CARMEN ZAMMIT

BEC THEXTON- DANCING THROUGH SUNDAY

Carmen is talented Melbourne based photographer who specialises in

Dancing Through Sunday is about enjoying

portraits, food, lifestyle and events.

the little things in life, like a Sunday brunch. Whilst reading Dancing Through Sunday

For all enquiries hello@carmenzammit.com carmenzammit.com FACEBOOK: carmenzammitphotography INSTAGRAM: carmenzammit

you will find delicious healthy meals to inspire you to cook scrumptious, real food. In her spare time she can be found standing on chairs or tables trying to get ‘that perfect shot’ or typing away in one of Melbourne’s stellar cafes.

dancingthroughsunday.com.au INSTAGRAM: dancingthroughsunday


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NOW OPEN STH CENTRAL OPENED: December 10, 2015 Sth Central is the first restaurant by caterers Tommy Collins and is heralded as a neighbourhood-dining destination, where the focus is on timeless, friendly hospitality in a laid-back environment. It’s a surefire location for locals, those arriving at the nearby station, or wanderers on the hunt for a relaxed terminus to enjoy top-notch food and handpicked tipple.

4 YARRA STREET, SOUTH YARRA sthcentral.com.au

The menu, tailored by Head Chef Daniel Southern (ex Est Est Est, Circa, Comme), takes inspiration from popular eateries The Town Mouse and Cumulus Inc. and has a modern Australian slant with a focus on meats and veggies done well.

facebook.com/SthCentral

TRIPPY TACO SOUTHSIDE OPENED: December 2015

400 GRADI - ESSENDON OPENED: November 17, 2015

This summer the Southside is in for a treat when Fitzroy taco institution Trippy Taco opens its doors in beachfront St Kilda. Trippy Taco is renowned for its affordable, street inspired Mexican where a healthy vegetarian cuisine takes centre stage, handmade corn tortillas are made on the premises to order and gluten free options are readily available.

6 ACLAND STREET, ST KILDA trippytaco.com.au facebook.com/TrippyTaco

Owner Simon Fischer began the business in January 2001 serving his take on Mexican at some of the country’s biggest music festivals. Growing popularity led to a Northside location in 2005 where it has remained with its original menu since.

Johnny Di Francesco, owner of Melbourne’s renowned 400 Gradi and Gradi at Crown, has continued the group’s expansion 400 Gradi in Essendon. The 220-seat restaurant, designed by South Melbourne studio Lombard & Jack serves up everything you know and love about 400 Gradi; salumi, antipasti and, of course, his world standard Neopolitan-style pizzas. The Essendon 400 Gradi will house a dedicated traditional gelateria counter, marking the first step own the frozen dessert path before a standalone gelateria - aptly named Zero Gradi - opens a few doors down from the original 400 Gradi on Lygon Street, just in time for summer. SHOP 1/110 KELLOR RD, ESSENDON

MEATWORKS

400gradi.com.au

OPENED: October 9, 2015 Whether slow-roasted, braised, or smoked to mouth-watering perfection…Meatworks is a pleasure palace of meaty goodness. The name behind some of Sydney’s favourite eateries – Jones The Grocer and The Victoria Room - Lindsay Jones-Evans, brings his meticulous design skills to this newly renovated South Melbourne address. 28-30 ROSS STREET, SOUTH MELBOURNE meatworksco.com facebook.com/meatworksco | instagram. com/meatworksco

The result is a unique house of meat, where chef Travis Watson creates flavours inspired by the best of East and West - dished up with delicious style, with a steam punk sensibility of contemporary design in this former 1930s garage. Despite the name, Meatworks offers something for everyone with seafood lovers and vegetarians leaving equally as satifised.

OPENING SOON? DROP US A LINE! INFO@GRAMMAGAZINE.COM.AU

MR WEDNESDAY OPENED: November 17, 2015 After 22 successful years in Brighton - and much demand from Melburnians across town - Lafayette Fine Foods has opened their long awaited second store. A much-loved destination for Melbourne’s foodies, the hallmark of Lafayette Fine Foods has been fresh ingredients, seasonal produce, and a passion for creating beautiful meals. Owner and chef, Susan McKay’s focus is on creating premium ready meals, a meal delivery service and special event catering with a home-style touch - all devised with the discerning food lover in mind. 429 TOORAK ROAD, TOORAK lafayettefinefoods.com.au

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AROUND THE TRAPS S.PELLEGRINO YOUNG CHEF 2016 Following the notable worldwide success of its first edition with more than 3,000 applications submitted, S.Pellegrino has proudly launched the S.Pellegrino Young Chef 2016, the global scouting project to find the best young chef in the world. The unique initiative, dividing the world into 20 areas and involving around 100 top chefs as jurors across the globe, 20 young chef finalists, 20 chef mentors and a stellar chefs jury, reflects S.Pellegrino’s commitment to supporting emerging talents.

OPENAIR CINEMA RETURNS TO ST KILDA

Applications will start on 1st Jan 2016 on www.finediniglovers.com.

Ben & Jerry’s Openair Cinemas are back with a bang this November, once again bringing music by day and movies by night to Melbourne’s St Kilda Beach from Sunday 29th November right through ’til Sunday 20th December.

SCHALLER STUDIO LAUNCHES LOCAL BEATS, BREWS & PRODUCE SUMMER SERIES

Melbourne is the next stop on the quintessential summer event’s national tour, and will see movies screen Monday to Sunday throughout the season. Add in some live music every Saturday and Sunday from an array of Melbourne’s best up-and-coming artists and punters can expect to enjoy an alfresco cinema experience with friendly festival vibes like no other.

Coming soon, The Schaller Studio will be launching Local Beats, Brews & Produce, featuring a string of live performances, fresh nibbles by Mr Beebes and an array of local craft beers and ciders for you to enjoy, most Saturdays over summer. Saturday February 6

Saturday November 28 Beats: Grim Fawkner Brew: Brookes Beer Produce: Mr Beebes Sunday January 9 Beats: Jack Kennedy Brew: Mismatch, Hills Cider and Pirate Life Produce: Mr Beebes Saturday January 23 Beats: Jack and Kids and Phia Brew: Holgate Brewery Produce: Mr Beebes

Beats: Grim Fawkner Brew: Brookes Beer Saturday February 20 Beats: The Knots Brew: Dainton Family Brewery Produce: Mr Beebes THE SCHALLER STUDIO Lucan St, Victoria 3550 1800 278 468 artserieshotels.com.au/schaller

There’s a flavour for all filmophiles this year, with an assortment of the latest and greatest releases due to light up the big outdoor screen, including: THE WALK — live the high wire thrills of this Oscar tip SPECTRE — Bond is back BRIDGE OF SPIES — Hollywood heavyweights Tom Hanks and Steven Spielberg combine CLUELESS 20TH ANNIVERSARY SCREENING — 20 years since Clueless? BACK TO THE FUTURE 30TH ANNIVERSARY SCREENING — Great Scott! Melbourne is the fourth stop of the nationwide Ben & Jerry’s Openair Cinemas tour which will go on to excite audiences in Sydney, Canberra, Adelaide and Perth. To purchase tickets visit openaircinemas.com.au.

See website for more info & what’s on

Wed Fri Sat Sun

8am – 4pm 8am – 5pm 8am – 4pm 8am – 4pm

Enjoy 2 hours FREE parking on Market days 7


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EATING OUT DAYLESFORD

WOMBAT HILL HOUSE WORDS LISA HOLMEN PHOTOGRAPHY LISA HOLMEN AND WOMBAT HILL HOUSE

Wander down the garden path of Daylesford’s enchanting Wombat Hill

We started with an avocado smash, which literally busted with seasonal

Botanical Gardens and you’ll soon discover the charming Wombat Hill House.

colour and flavour from slithers of fresh radish and juicy segments of blood

The café, store and kitchen garden is the brainchild of critically acclaimed,

orange. The creamy avocado combined beautifully with a heavy sprinkling

Alla Wolf-Tasker, (Executive Chef and co-owner of the Lake House), her

of pepita seeds and grains which provided a nice textural contrast: While

artist husband Allan and daughter Larissa. So it’s no surprise it has become

a moreish potato rosti with caramelised leeks was topped generously with

one of regional Victoria’s hottest food destinations.

smoked ocean trout and a perfectly poached egg. A smattering of minted peas provided a touch of freshness to the dish and cut through the richness

The original 1940s caretaker’s cottage has been beautifully restored to

of the rosti.

blend in seamlessly with its natural surrounds. The project has been a long term labour of love for the Wolf-Tasker’s, who have a strong sentimental tie

Fresh from the kitchen garden, a beetroot and roasted cauliflower salad

with the garden and fond memories of a whimsical childhood.

was teamed with chickpeas, green beans and a hint of chilli to add a touch of spice. This was the perfect summery dish, packed full of quality local

Surrounded by lush green lawns, giant conifers and stately elms, Wombat

produce.

Hill House is the perfect retreat for a morning breakfast or lazy Sunday lunch. Upon entering the café, I am immediately captivated by its homely charm.

To finish, a warm pear clafoutis was served with a side of whipped cream

From the beautifully upholstered shabby chic furniture to Allan’s whimsical

and a cup of superb All Press coffee. The clafoutis was ridiculously moist

winged wombat mural flanking the main room’s wall, it’s evident that a lot of

with a delightful airy texture and chock full of delicately spiced poached

love and energy has been put into this place. An open fireplace surrounded

pears, a perfect way to end a sumptuous lunch.

by plush sofas takes centre stage, where I can see myself cosying up to with a cup of hot chocolate on a chilly wintry day.

No bookings are required at Wombat Hill House but it does get busy, especially on weekends. Just take particular note of the opening hours since

There is also plenty of space to bask in the sunshine alfresco in the summer

they hibernate on Tuesdays and Wednesdays. If you’re in a rush, there’s

months. A handsome bar opens up onto a gorgeous covered pergola of

also a great range of take home “heat and eat” packages and picnic fare.

rambling vines and blossoming geraniums. Or you can choose to retreat to

The delicious range of Alla’s “A Wolf in the Kitchen” produce is perfect for

the rear of the cafe and sit amongst the herbs and vegetable pots in the

Christmas gifts.

rustic kitchen garden. The Lake House Daylesford may have the prime position of the lake, but Showcasing the best of seasonal local food, the menu is thoughtfully

Wombat Hill House certainly has the most enviable position in the gardens.

prepared and offers diners relaxed simple fare. A blackboard is scrawled

Don’t leave without having a casual meander around the gorgeous gardens

neatly with the daily specials, or your taste buds can be further tantalised

and help burn off your meal by climbing the top of Pioneers Lookout Tower.

with the delicious spread of cakes and pastries at the counter.

You’ll be rewarded with a bird’s eye view of Daylesford and its surrounds. It sure does make the perfect day trip from Melbourne. Next time I will be

Early risers can enjoy a sumptuous selection of homemade crumpets with

coming back to try their high tea!

Istra bacon and maple syrup, free-range eggs (all ways) and granola with Meredith sheep’s milk yoghurt. For lunch there’s plenty of freshly baked

WOMBAT HILL HOUSE

sandwiches, gourmet salads and posh pies on offer. The pizzas are a crowd

Scenic Drive Wombat Hill Botanic Gardens

favourite as is their famed Wombat Reuben with thinly sliced corned beef

(Car Entry off Central Spring Road)

and sauerkraut.

Daylesford PH: 03 4373 0099

Super food nuts will love their vitamin enriched smoothies with a range of

wombathillhouse.com.au

interesting ingredients like spirulina, camu camu and bee pollen.

facebook.com/WombatHillHouse

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FOUR PILLARS 2A Lilydale Road, Healesville Ph: 03 5962 2791

WORDS LAUREN BRUCE AND PHOTOGRAPHY LAUREN BRUCE AND CARMEN ZAMMIT

Australia has long held a strong reputation in the alcohol industry. Beautiful

With a beautiful product, a beautiful brand and all the right components

wines and iconic beers have established the country as a producer of great

to make it work, Four Pillars is well-placed to be at the top of its game in

artisanal beverages on an international scale.

a rapidly developing market.

Contrary to this, our spirit industry has been slow to keep up. “I think if you

Interestingly, Four Pillars almost didn’t happen at all – Mackenzie and

ask Australians to list the local wines and beers they know, they could reel

McGregor initially set out to make tonic water. Working together for

them off forever,” Cameron Mackenzie, co-founder of Four Pillars, says.

twenty years in the wine industry, they were looking for a side project that

“But if you ask Australians to name Australian spirits, they’d make it to

had nothing to do with wine.

Bundaberg Rum and then struggle.” “Every time Stu and I got together, we always had a couple of martinis Only recently has Australia began to take spirits beyond the Bundy and

or G&Ts and it just seemed like a regular theme,” Mackenzie says. “We

Cokes of yesteryear and down a more sophisticated, highly crafted path

are great mates and have a lot of fun together, and five years ago we got

– and Mackenzie and his other Four Pillars co-founders Stuart McGregor

talking about tonic water. There was no Fever-Tree or Capi then, there was

and Matt Jones are at the very forefront of the evolution of this industry.

only Schweppes or Kirks.”

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Despite gathering momentum on the project, issues such as production

still in the world, the best ingredients, make the best gin we can that’s truly

volume and how involved they could be in the process brought McGregor

unique. But let’s not just do that, let’s get a beautiful bottle made, let’s get

and Mackenzie back to the drawing board.

beautiful branding, beautiful photography, a beautiful website. And so we did; and I think it all matches the liquid itself.”

“We kind of retreated from it,” Mackenzie says. “Then I get this text message from Stu at 3am one morning saying, ‘Why don’t we just make

Keenly aware of the gins that already existed on the international market,

gin?’ So I jumped on the Internet and started looking into it.

the boys at Four Pillars set about focusing on making a unique, modern Australian gin, contributing to the evolution of the taste of gin in Australia.

What I saw was this incredibly evolving craft distilling scene, particularly

“What many people have in their head regarding what gin tastes like is

in North America. And not just gin; there was whisky, rye, bourbon, vodka,

London dry gin, which uses lots of juniper [as the main botanical] and I

eau de vies. I didn’t go back to bed that night. It got under my skin.”

think that can be a bit polarising,” Mackenzie says. “So although we have a significant amount of juniper making up our botanical canvas, about 80

In setting up the distillery, the three friends were met with many challenges,

per cent, we’re using interesting characters over the top of that. The other

not least of which were the enormous costs associated with setting up and

botanicals we use, they’re incredibly strong, and they have their influence

the beauracratic red tape that renders the process almost too difficult in

and sort of dance over the top [of the juniper] a bit.”

Australia (spirits are taxed at a much higher rate than beer or wine). But perseverance, a commitment to making beautiful gin and building a

Not only different in their botanical makeup, Four Pillars also pushes the

beautiful brand to match it, prevailed. Today, Four Pillars’ distillery and

boundaries in the distillation process, steeping some harder botanicals

cellar door in Healesville is a sleek mix of pared-back, open-spaced

such as star anise, cassia, dry spices and juniper, where other, softer

elegance, copper stills and of course, beautiful gin.

botanicals, particularly fresh oranges, are vapor infused.

“We wanted to build a solid craft business rather than just a cottage

“We’re bloody lucky in Australia. Where you can only get fresh oranges

business, and that’s where Matt came in – he determined that we needed

certain times of the year overseas, we can get fresh organic citrus all year

to get out of our heads that this was going to be a side project,” Mackenzie

round,” Mackenzie says. “Fresh citrus is a huge hallmark of our gin. I don’t

says. “In order to do this incredibly well, he said, we had to buy the best

peel them; I use the whole orange, the flesh and all, and we get a really

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bright, quite Mediterranean lift on our rare dry gin which really ties into

collaborations on the cards including Rockpool and Qantas among others,

modern Australia.”

Mackenzie says there’s a lot of room for experimentation – to try new things and have a lot of fun in the process.

Four Pillars has enjoyed quite some success and exposure in a relatively short time, which Mackenzie attributes to the “perfect storm” and a move

“I want bartenders, chefs, to come in and challenge us, you know, say we’ve

towards gin in particular.

got this growing in the garden out the back, let’s find out if it distills. Let’s get the small still going behind us and make some gin. And that to me is

“There is a perception that distilling is too hard in Australia. There are very

the real fun.”

few distilleries and the red tape is crazy,” Mackenzie says. “Despite this, we could see the growing interest in craft distilling and in particular, growth

Although Mackenzie and his co-founders have a host of plans and ideas

in premium gin, where people are moving away from vodka to a more

for the future of the distillery, he says the momentum in the craft distilling

textural, aromatic spirit. I think it’s the combination of tastes changing,

and gin industry makes it difficult to plan too far ahead.

more modern gins leading the charge, and this amazing interest in Australian craft distilling. There’s no reason we can’t have a really dominant

“You know, this distillery and this cellar door could end up being a very

Australian distilling scene and a healthy export industry.

different offering to what it is now,” he says. “I think we’ll find out very quickly where our strengths lie and what consumers actually want. But…

“We have incredible clean water here which is such a huge part of

five years? A decade? I might be on my third liver by then!”

distillation; we have dozens and dozens of truly unique botanicals that are stunning to distil and when you show them to international distillers,

FOUR PILLARS DISTILLERY

it blows them away. So we’re really focused on contributing to Australian

2A Lilydale Road

craft distilling, Australian premium gin, to encourage the industry and

Healesville VIC 3777

build an export market and make a bit of an Australian footprint, not just

PH: (03) 5962 2791

for ourselves, but for other Australian distillers.”

facebook.com/FourPillarsGin twitter.com/FourPillarsGin

Step-by-step, Four Pillars is certainly making headway in this area – with

instagram.com/fourpillarsgin

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THINGS WE LOVE GRAM FEATURE

SOUTH MELBOURNE NIGHT MARKET THURSDAYS FROM 5.30PM 7 JANUARY – 10 MARCH The charming South Melbourne Night Market returns to the streets of South Melbourne this summer. For ten glorious weeks, the city’s oldest Market transforms at twilight into a magical night market, offering street food, copious stalls, eclectic entertainment and music in one big cultural feast. Whether meeting friends after work or entertaining the family, join in the fun at the South Melbourne Night Market. “A hawker-style pop up playground that fills your stomachs, quenches your thirst, and has you humming to tunes.” – The Plus Ones

PROUDLY BROUGHT TO YOU BY:

For the full line-up of food and fun visit SOUTHMELBOURNENIGHTMARKET.COM.AU

SERVING ESPRESSO WITH STYLE

Coffee Caboose is a pop up espresso bar/mobile coffee cart that is available for hire. We will come to you at your trade show, corporate event, conference, product launch, birthday, wedding or special event - and provide you with specialty coffee, fresh and stylish catering, drinks and cocktails - all served by our professional and dynamic staff. ‘Exceptional coffee and food and impeccable service for every event in every location’. • Hiring a coffee cart couldn’t be easier. • Our coffee carts are versatile to fit and run from anywhere • Delivered and set up by professional technicians • Tagged and Tested to meet industry standards and safety. • Covered by a $10m public liability insurance policy. Coffee Caboose can also provide a delicious selection of Noisette pastries and cakes, gourmet sandwiches and rolls, authentic Spanish paella and tapas cooked onsite, elegant cocktails and speciality tea and cold drinks to compliment your coffee cart hire. Our carts are also available for ‘ hire only’ For trained operators who wish to make their own coffee. Coffee Caboose can customise your event with unique styling and hand painted/printed branding or merchandise. WWW.COFFEECABOOSE.COM.AU

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THINGS WE LOVE GRAM FEATURE

MELBOURNE POCKET GUIDE - BY SMUDGE PUBLISHING Dive into the world of specialty coffee, fine dining fusion and creative cocktails with Smudge Eats Melbourne. In a city where trailblazers sit next to emerging talent, and baristas are just as stylish as bartenders, it’s the perfect pocket guide for finding just where you should be eating and drinking next. The perfect Christmas gift for your foodie friends. RRP $15.00 Order online at: SMUDGEEATS.COM.AU/BOOKSHOP

CHILL IT SHAKE IT DRINK IT

Melbourne Martini is a ready to drink Espresso Martini made with authentic cold drip coffee handcrafted in Melbourne, then blended with small batch vodka and bottled in a jar to produce a delicious and truly original experience. Perfect for parties, there’s no need to mix or make and venues can serve it up without requiring an experienced bartender. Available soon across Melbourne, it can presently be purchased at Thirsty Camel Bottleshop, Chapel St Windsor. enquires: d@melbournemartini.com.au instagram: @melbournemartini facebook: wwww.facebook.com/melbournemartini

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FLOP HOUSE

1/58 - 60 Piper Street. Ph: 0438 160 671

WORDS HANNAH BAMBRA PHOTOGRAPHY CARMEN ZAMMIT

I’m going to call it like it is – regional Victoria is grossly under-rated. Our

skills and splendours to short-term visitors. This month, I visited the Flop

state is one of few pockets of the world where you can see surf, snow, forest

House in Kyneton to get a taste. “Flop House carefully sources local

and farmland all within a few hours’ drive of one another. The diversity of

produce based on the guiding principles of - good design (packaging),

foodstuffs that this differing climate can produce is equally as phenomenal.

ethically made, locally produced and with a story to tell,” says Genevieve

In Central Victoria alone artisan cheeses, local wines, home-grown herbs,

Wearne, Founder of the Flop House, a series of luxurious local lodgings.

freshly baked bread and bespoke chocolates are in abundance. In Kyneton

“Wherever possible this will be supplemented with locally picked fresh

in particular, there’s been a local resurgence of “slow” products harnessing

produce. If quinces are in season, for example, we will provide fresh quinces

old world traditions.

in a bowl and stewed quinces for breakfast.”

In March this year, the Lost Trades Fair was founded by local artisans

Scattered across Kyneton with plans to expand, Wearne’s stylish retreats

Rundell & Rundell. Melbournians hadn’t previously had many chances to

include access to high-end bicycles, a map of local eateries and beautiful

engage with the regions fine furniture and fare. With the launch of the Lost

woollen picnic blankets complete with leather holders and baskets. Her

Trades Fair, we were up there in masses; whittling spoons and using them

picnic and in-house menus offer selections of pies from Piper St Food Co,

to scoop up mouthfuls of Macedon Ranges’ finest.

Monsieur Pierre salads, McIvor Farm Foods Salamis and more. “We see food as a way of grounding and connecting guests to their surroundings

Year round, local businesses are also pitching in to showcase the region’s

in a short space of time,” says Wearne. The end goal is for guests to visit

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farm gates, buy direct from producers and – the Flop House just provides

The reality is that many of us are time poor. Taking a few days off to learn

the first taste.

how to make sausages might not be on the top of your to do list. But just as our state goes largely unnoticed, so do the restorative qualities of

With big brands using slogans such as “local, ethical and sustainable”

such activities. “Engaging in an experience of learning new skills stays with

across products that are far from, it is getting harder and harder to discern

us,” says Wearne. “It is not only practical but increases self-esteem and a

what’s real and what’s staged. This business model of bars, restaurants

feeling of well-being.” So without sounding too much like your Sunday

and boutique accommodation pairing up with local makers to forge real

horoscopes; perhaps it’s time to reconnect with the world around you.

connections and help cut through the hype can only be helpful.

Victoria’s waiting with open arms.

Flop House has also collaborated with local grower Richard Goodman to

FLOP HOUSE

make Shelf Preservation. These preserves, inspired by local botanicals and

1/58 - 60 Piper Street.

foraged flavours, features finger lime jelly, sloe berry and gin jam, poached

PH: 0438 160 671

pears and organic cereal. It’s these sort of collaborations that we’d all

flophouse.com.au

love to see more of. Another Kyneton favourite, Piper St Food Co, run

facebook.com/theflophousekyneton

workshops on how to make salami, sausages and pies. Visitors and locals

twitter.com/flophouseau

can then not only buy regional produce, but champion it in their cooking

pinterest.com/flophousevic

too.

22



GIFT GUIDE

GRAM FEATURE

FOR FOODIES!

THE CRAFT BEER EXPERIENCE

THE PERFECT CHRISTMAS GIFT FOR THE CRAFT BEER LOVER HAS ARRIVED!

Join Melbourne’s first sole craft beer tour operator and experience local beer at its best. Ben’s Brew Tours has collaborated with some of the city’s best brewers, stockists and specialty bars to bring you one step closer to your favourite brews. From Hawkers, 3 Ravens and Moon Dog to Forester’s Hall, The Terminus Hotel and Carwyn Cellars, there’s something for everyone’s “beerometer” on a Ben’s Brew Tour!

WANT KUDOS AS A CHAMPION GIFT GIVER? Get on board Ben’s Brew Tours gift vouchers. Choose a specific tour or amount. Check out our website to purchase! All vouchers valid for 12 months.

CORPORATE BOOKINGS OR SPECIAL EVENTS? Awesome! We have special rates when booking a full tour. Get in contact and we’ll make it happen!

BENSBREWTOURS.COM.AU

CHEERS AND MERRY CHRISTMAS FROM THE TEAM AT BEN’S BREW TOURS.

NEIL PERRY - SPICE TEMPLE Neil’s knowledge and love of Chinese cuisine is celebrated in his stable of Spice

CHEF’S HAT

Temple restaurants, which showcase regional Chinese food in a dark, intimate

131 Cecil St, South Melbourne

atmosphere where the spotlight is literally on the food. Devotees of Perry and Spice Temple will be delighted by this collection of more than 130 Spice Temple recipes.

PH. 03 9481 8369 WWW.CHEFSHAT.COM.AU

The stylish, harmonious and balanced dishes draw inspiration from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang, and the book includes information on Asian ingredients and specialist techniques.

FOSSICK FOR FOOD GOLD Join the Food Fossicking guided tour and unveil Bendigo’s best-loved foodie treasures and foodie secrets. Taste your way around an artisan chocolate shop, sourdough bakery, Italian delicatessen, a wholefoods fun emporium and a uber cool restaurant. Meet the makers behind the food, learn their connection with food and indulge yourself along the way. Departing the Bendigo Visitor Centre every Saturday at 10am, bookings essential. 1800 813 153 | BENDIGOTOURISM.COM

24


FOOD SAFARI FIRE - THE FLAVOURS OF FIRE ACROSS THE WORLD’S CUISINES Maeve O’Meara joins passionate advocates of

capture the flavours of fire: from how to cook the

cooking with fire – from Asia and the Americas, to

perfect steak, to preparing your own spit roast,

the Middle East and Europe – as Food Safari Fire

Maeve reveals the techniques and secrets that

features the inventive ways people cook with fire

remind us all that everything tastes better cooked

using age-old techniques and tools.

with fire! With recipes and tips from home cooks,

Discover the pleasures of baking in ashes, smoking

pit masters and chefs, including Tetsuya Wakuda,

fish, grilling over hot coals, one-pot cooking on

Adam D’Sylva, Guy Grossi, Frank Camorra and

an open flame, roasting in a wood-fired oven and

more, Food Safari Fire will have readers cooking

the impressive heat of tandoors at work. Food

up a firestorm!

Safari Fire explores the methods and recipes that

WWW.THEGUIDE.WEBSITE/FOODANDDRINK

A MUST SEE DESTINATION A gift voucher to visit the Bellarine’s most beautiful boutique venue. Awarded Dark Horse Winery of the Year 2016 by James Halliday and rated one of the state’s top five restaurants to visit by Tourism Victoria, this estate is sure to impress a loved one or friend. Price $50 to $500

AVAILABLE FROM TERINDAH’S ONLINE STORE www.terindahestate.com 90 McAdams Lane, Bellarine VIC 3223 PH: 03 5251 5536

s u l P

CHAI LOVE YOU PACKAGE! A special Christmas treat for the chai lover - Turkish Teapot and Strainer set plus a bag of Prana Chai Masala Blend 250gm all for only $30.00!

EXCLUSIVE DEAL ONLY AVAILABLE FROM THE GRAM STORE! Visit

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GIFT GUIDE

GRAM FEATURE

FOR FOODIES!

BE THIS YEAR’S GREATEST GIFT GIVER OTAO Kitchen’s cooking classes are enjoyed by foodies of all tastes and skill levels. Hands on, fresh food fun! An enduring gift this Christmas for you, your family and friends.

XMAS SPECIAL ONLY $99 Gift Vouchers available at: www.otaokitchen.com.au 360 Victoria Street, Richmond 0408 217 899

FOR THE CHEESE LOVERS GIVE THE GIFT OF MAGGIE BEER!

Milk the Cow’s 30-strong range of specialty artisan cheese and booze

The ultimate package for the ultimate Maggie Beer fan! All three of Maggie’s

This Piccolo French Champagne Hamper comes with a baby bottle

best selling books; Spring Harvest, Winter Harvest and Maggie’s Kitchen, all

of Duval-Leroy Brut NV, perfectly matched by cheeseomongers to

for the one PACKAGE PRICE OF $60.00!

four European cheeses including Langres AOC, Delice des Cremiers,

hampers is the perfect gift to satisfy any cheese lover.

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26

RRP: $29.99

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4 TASTES GIFT VOUCHERS When four tastes are better than one. Our family of restaurants have joined forces to create the ultimate voucher for your Christmas stockings. Our $200 and $400 vouchers provide a spend in each of our venues. Perfect for tearing and sharing or self indulging...

PEI MODERN – Contemporary bistro by Mark Best delivering delicious food with heart. LEE HO FOOK – Victor Liong explores the vibrant cuisine of China using traditional cultural and culinary inspirations and modern techniques. ROSA’S KITCHEN – Rosa Mitchell’s honest take on Sicilian food delivers cooking that binds to the Italian obsessions of produce and flavour. ROSA’S CANTEEN – Rosa’s takes inspiration from across Italy, from fresh pasta and home-grown tomatoes to suckling pig to order. CALL 03 9654 8545 TO ORDER

SUPERNORMAL - THE COOKBOOK “The story of Supernormal is a story about what

In Supernormal — the cookbook based on the

I like to eat and cook. It’s about cooking in Hong

restaurant of the same name — Andrew, owner and

Kong and Shanghai and the confident simplicity

head chef, takes home cooks into the kitchen of

of Japanese food. It’s about the irresistible lure of

his hugely popular pan-Asian eatery. Across eight

dumplings and tonkatsu, the comforting serenity

chapters, he shares something of the McConnell

of ramen, the bracing kick of kimchi and pickles,

magic, as well as menus for fans who aspire to

the addictive qualities of pipis and XO. It’s about

a Supernormal-worthy spread at home. This

midnight snacking and lunchtime feasting.

Its

alongside photographs from Earl Carter – who

about watching flavours from Asia, Europe and

offers a behind-the-scenes take on the restaurant

Australia play nicely together and, of course, it’s

and its characters, as well as scenes from Tokyo, a

about celebratins the shared table and eating

long-time source of inspiration for McConnell and

well.”

his Flinders Lane eating house.

- Andrew McConnell

WWW.THEGUIDE.WEBSITE/FOODANDDRINK

TWISTED SISTER CIDER Twisted Sister Cider has been developed over two years by Grand Ridge Brewery founder Eric Walters and his four daughters. Both ciders are crafted using top quality Gippsland fruit with no added sugar, artificial flavour or concentrates. These crisp, dry ciders are sure to impress and the mixed pack makes for a great, affordable Christmas gift. Each pack contains three bottles of Twisted Sister Apple Cider and three bottles of Twisted Sister Pear Cider. Price $25 Ask for Twisted Sister Cider at your local liquor outlet or shop online: WWW.GRAND-RIDGE.COM.AU PH: 03 9800 1000

27



GRILLED AVOCADO SALAD WORDS AND PHOTOGRAPHY BEC THEXTON - DANCING THROUGH SUNDAY

Avocados are loved mashed, cubed and spread on toast. All you need

INGREDIENTS

to do is look at Instagram. That’s not breaking news. One thing I did not expect, was to love grilled avocado? WHAT? Grilled avocado you

1/2 avocado, pip removed

say? Yes, be ready… this recipe had quickly won over my heart and is

1/2 cup rocket leaves

all I want in the warmer weather.

5 cherry tomatoes 1/4 cup greek yoghurt

The avocado when grilled is still really tasty, and the heat brings out

teaspoon paprika

this additional layer of creaminess you had no idea was there. By

juice of half a lemon

grilling the avocado, you get the most enticing grill marks across its

olive oil

creamy surface.

salt and pepper fresh chilli (optional)

I couldn’t help but roast some beautifully ripe cherry tomatoes with this meal. Is it just me or does something magical happen inside the

METHOD

oven when you roast cherry tomatoes? They are an absolute favourite of mine and only took about 10 minutes, we like that.

1. Preheat your oven to 160 degrees and pop your cherry tomatoes inside. Let roast for at least 12 minutes until soft.

The avocado and roast tomatoes are then served alongside some peppery rocket leaves to balance the creamy avocado. The avo is

2. Preheat a griddle pan over medium heat with a tiny drizzle of olive

filled with a paprika spiked greek yoghurt and fresh chilli (optional, of

oil. Place avocado, flat side down on the griddle pan and let grill for 5-6

course). A squeeze of lemon is absolutely necessary as is extra virgin

minutes.

olive oil, salt and pepper. 3. Whilst tomatoes are roasting and avocado grilling, mix your yoghurt This dish is all about wholesome basic flavours coming together using

with a teaspoon of lemon juice, paprika and some salt and pepper. Set

a creamy vehicle of green flesh ready to lap up all the flavour that

aside

surrounds it. The cherry tomatoes burst with lovely sweet juices, the yoghurt and the oil and the lemon juice create the tastiest dressing

4. When tomatoes are soft and roasted, avocado has been heated

and the peppery rocket really ties this together.

through and has lovely grill marks, assemble on a plate with your rocket, yoghurt, olive oil, extra lemon and chilli if desired.

This is such a verstile salad and can be a really healthy breakfast, lunch or dinner. You could even use a few avocados and bring it to a summer BBQ and really start impressing. It’s a fantastic way to really bulk up your serves of vegetables consumed. I’ve just become this recipe’s number one fan. I can’t wait to go back and order more from the menu. It’s great to see a cafe that is plating up such delicious looking food but it tastes great too!

29


REVIEWS VENEZIANO COFFEE ROASTERS - FORZA BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG When long time friends Bonne and Tamare opened

to trainers, have accreditations as judges or barista/

The Parlor Milkbar & Kitchen in 2011, they wanted

cupping champions and their combined experience is

to create an environment that felt comfortable and

the company’s biggest asset.

homely. Located in Beaumaris across from a golf course and down the road from the beach, it’s one of

Veneziano pride themselves on an impressive range

those cafes you’d be stoked to have as your local and

of blends and ever changing single origin micro-lots,

you can feel the girls’ personalities coming through

with Forza designed to be creamy and low in acidity

in everything they do. Friends for over 25 years, both

to pair with milk, which is why the team at The Parlor

have bubbly, engaging personalities and a serious eye

love using it so much. Whether it’s the ladies who

for detail. Combine this with extensive hospitality and

latte or the men like me who macchiato, this is a brew

sales experience and they are a force to be reckoned

with the strength to go the distance.

with. You can enjoy Forza around Melbourne at No wonder they chose to use Forza as their blend from Veneziano Coffee Roasters. The Italian word

The Parlor Milkbar & Kitchen - 40 Weatherall Rd

for strength, Forza plays to the coffee lover who

Beaumaris

wants bold flavours and intense body. While it is a

Smith St Alimentari - 302 Smith St Collingwood

medium roast, the addition of a world renowned and

Finders Keepers - 89 Riversdale Rd Hawthorn

awarded Indian robusta gives a massive injection of

Tavistock House - 387 Flinders Lane CBD

flavour to this sweet and balanced four bean blend

Redbrick Cafe - 215 Mont Albert Rd Surrey Hills

which also uses another coffee from India and two

2 Brothers - 558 Mitcham Rd Mitcham

sourced from Brazil and Colombia. The roasters go multiple times a year to visit the farms and maintain

venezianocoffee.com.au

their relationship with the growers and together with

sales@venezianocoffee.com.au

other members of the team from operations through

13 263 333

SEX (CANS), DRUGS (HOPS) AND ROCK ’N ROLL: YOUNG HENRYS HOP ALE WORDS AND PHOTOGRAPHY ON THE BANDWAGON Anyone who knows anything about good beer and Aussie

stages of the brewing process. Like a good Pearl Jam

music knows that the team at Young Henrys are equally

song from 1991, the Hop Ale appears and tastes great

fanatical about live music as they are about producing

to the uneducated, but complex enough to impress

great beers for everyone to enjoy.

the pessimistic musician-types in Kings of Leon t-shirts standing against the pub wall mumbling “We could do a

You Am I, Front End Loader, The Delta Riggs and most

better job than this”.

recently, Josh Pyke are but to mention a few amongst many local rockers to collaborate and/or drink with

I’ve often said that the most important thing for local

Richard, Oscar and the team at their Newtown brewery in

breweries is to tell their story, let people know what gets

Sydney to produce beers for tours, special events, antics

them out of bed and allow their beer do the talking.

to inspire lyrics - anything really!

Young Henrys do this with a Marshall stack, a sweaty pub rock feel and awesome people to party with. In fact, I

So with the music festiv-ale (see what I did there?)

think I’ll pack up my guitar and head north for a gig at

season starting and festive season (The Fat Man in a Red

Young Henrys.

Suit) not long after that, I thought it might be cool to

ABV: 6%

have a look at their Hop Ale can and the impressive beer

Merry Christmas everyone! Cheers! To good beer, good

that lives inside it, because… well, this beer suits both

tunes and great people!

occasions!

STYLE: Dark Hopped Ale SERVING TEMP: 6-8 degrees

Seven malts and five different hops make for a full

ORIGIN: Newtown, Sydney NSW

rock show experience without inhibiting your ability to

FOOD PAIRING: Christmas Pudding

party on afterwards. It’s a smooth ride with some light PRICE (RRP): Takeaway $5 330ml | $44 for 12 pack carbonation and a heap of Aussie hops added to all Restaurant $8-10 BUY IT HERE: www.younghenrys.com.au

30


UNICO ZELO Chopsticks ‘Spice Blend’ 2015 Riverland and Adelaide Hills. RRP: $22

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

ON INSTAGRAM THIS MONTH SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@eatingwithgeorge

@aliceinframes

@hankmarvinmarkets

@melbournebreakfastdiary

@thekindcook

@healthycleantimes

It was only back in Autumn that I reviewed a different Unico Zelo wine. What can I say, the winemaking team of Brendan and Laura offer wines that are so varied, yet delicious and extremely well-priced. Allow me to introduce you to Chopsticks – their ‘spice blend’ made using a unique blend of white grapes such as Moscato d’Alessandria, Pinot Grigio, Sauvignon Blanc and Fiano. Haven’t heard of all of them? Don’t worry. Let the wine do the talking. You will find that a mixture of winemaking techniques, including oxidation, the use of flor yeast and maderisation have given the wine a rich golden colour and an equally rich nose and palate. Over lunch my family and I discovered aromas of jasmine, honeysuckle and glacé ginger followed by a palate with flavours of candied citron and that beautiful jasmine again. There are plenty of phenolics that give it a grippy and textured mouthfeel and bright acidity so it sort of sparkles in your mouth. Quite the awesome effect when you drink it, really. This playful wine should be had with Unico Zelo’s suggestion of ‘eating with chopsticks’ or any dish that packs a punch with flavour to match. Stockist: Available in the city at Cutler & Co., Supernormal, Neighbourhood Wine and Persillade or direct from Unico Zelo.

31


OUT AND ABOUT LOUNGE KITCHEN LAUNCH Photographer: DS images - Dean Schmideg

Last month Lounge Kitchen in Swanston St held a launch to showcase their refreshed menu, designed to share. The new dishes, big and small present modern flavours reflecting a borderless cuisine taking influence from Asian and Spanish tapas, while matching the relaxed environment of the venue. Popular dishes enjoyed on

the night were the Thai Sticky Beef Short Ribs, Eggplant San Choy Bao with Crispy Tofu, Parmesan Crusted Eggplant Fries, Chargrilled Asparagus with Capsicum Pesto and the devilish Salted Caramel Pannacotta with Candied Popcorn, all washed down with a Lounge Classic Mojito. www.lounge.com.au

LAURENT-PERRIER HOSTS PEOPLE OF INFLUENCE EVENT

Alan Nelson, CEO of Nelson Wines and Australian Distributor of Laurent-Perrier hosted the first People of Influence lunch at the exclusive Estelle by Scott Pickett on Wednesday 18th November 2015 in celebration of Laurent-Perrier’s Rose, known as the best selling Rose globally. The event saw some of Melbourne

most influential people come together to network and celebrate their success, as well as Laurent Perrier’s Cuvée Rosé, in one of the city’s most talked about venues.


THE DIARY

December 2, 2015

BROOKE MEREDITH OF A CONSCIOUS COLLECTION X URBAN KITCHEN COOKING CLASS Urban Kitchen - 17-21 Buckhurst Street, South Melbourne

Brooke Meredith, model and founder of the popular health and fitness blog, ‘A Conscious Collection’, is hosting an intimate cooking class at Urban Kitchen HQ. Brooke has built a loyal fan base for her healthy spin on everyday recipes creating versions that are sugar, gluten and dairy free. She has also recently launched the ‘Chocoholics’ e-book, a collection of ‘healthy’ versions of indulgent chocolate recipes. She will be sharing some of her favourite go-to dishes including: Zucchini Noodle Rice Paper Rolls, Cauliflower (base) Pizza and Macadamia Fudge Brownies over an intimate three course dinner cooking class where she will spill her healthy cooking secrets.

15 - 16 January 2016

THE BALLARAT BEER FESTIVAL 2016 City Oval Ballarat, Corner Pleasant and Mair St, Ballarat

With countless craft beers from across Australia set to descend upon Ballarat, 2016 will be the biggest festival yet. Along with the opportunity to sample these rare brews, you will get the chance to immerse yourself in the brewing process and discover the fine art of matching your favourite ales with food. Sample from the finest selection of craft beets showcased by passionate local brewers and beer festival favourites from across Australia and the USA. Meet the geniuses behind the brews, sharing their passions and knowledge and attend free informative education sessions with top beer industry experts. A cavalcade of food trucks from around the state will be on site ready to provide the energy needed to soak up the festive atmosphere.

December 31, 2015

WORLD CARNIVALE South Wharf, Melbourne

This New Year’s Eve experience World Carnivale, South Wharf’s tributes to the biggest and most exciting parties from around the world, live on the banks of the Yarra. Be dazzled by live music and roaming entertainment, sample delicious treats from Italy, South-East Asia and Brazil, or spend a relaxed evening on the Melbourne Lawn, against the twinkling backdrop of the CBD skyline. For those with a taste for the good life, Buena Vida will serve up a sumptuous three-course feast inspired by Argentina and Spain, with premium wines to match. Enjoy the seductive Latin tones of Rebecca and Nathan, and your table and seat will be reserved for you all night long.

Bookings essential: theurbankitchen.com.au

ballaratbeerfestival.com.au

When midnight rolls around it’s time for the main act. Feel the difference with Melbourne’s only ground-level fireworks display, making it a total sight, sound and sensation experience. worldcarnivalenye.com.au

December 7

January 16, 2016

December 12 and 19, 2015

The Mill House, 277-279 Flinders Lane, Melbourne

Maldon Twilight Dinner, Main Street, Maldon

The Neff Market Kitchen, South Melbourne Market

The annual Time Out Melbourne Bar Awards are returning once again on Monday December 7 to raise a glass to the city’s hottest watering-holes and most skilled bartenders, at brand new host venue The Mill House in Flinders Lane.

The annual Maldon Twilight Dinner is an iconic event in Maldon, now celebrating its 10th year. Maldon is a unique town classified by the National Trust as Victoria’s first notable town due to its virtually intact Gold Rush streetscape.

Hosted by Kathy Spurling - Senior Home Economist, Neff

In addition to great music, snacks and all the excitement of the awards ceremony, partygoers will be treated to White Rabbit beers, Maker’s Mark bourbon whisky and hangover cures from Hydrodol. The 2016 edition of the Time Out Bar Guide will also be launched at the event.

Approximately 1000 people dine under the stars in Main Street, Maldon, sampling local produce and wines of the region to the strains of both opera and contemporary music.

6.30pm – 9.30pm | $130.00 per person includes three hour demonstration, goodie bag, a copy of Brooke’s new book and much more.

TIME OUT MELBOURNE BAR AWARDS

The Time Out Bar Awards are an industry-recognised celebration of talent, voted on by independent editors and reviewers. Voting for the People’s Choice award is open until Thursday 12 November, giving punters the chance to choose their favourite bar. Winners in last year’s awards included such bars as the Everleigh, Le Bon Ton, Black Pearl, Bar Americano and Harry & Frankie. www.au.timeout.com

Entertainment includes a line up of Independent artists throughout the day plus a bucket load of kids activities.

MALDON TWILIGHT DINNER

The next dinner is to be held on 16 January, 2016, and will feature renowned local opera singer Rebecca Morton and BABBA. Diners can either make their own way to the event, or join the Victorian Goldfields Railway who operate the historic steam train from Castlemaine to the Dinner. This is historically a sell-out event and bookings are essential as no tickets are available at the door. Phone: 03 5475 1752

THE CHRISTMAS TABLE

Kathy has over 20 years’ experience as a senior Home Economist. Her extensive knowledge of the correct use and function of appliances equips her with the skills to create recipes for a wide range of people, from the everyday cook to the professional. Kathy’s calm and confident manner can break down complicated processes to ensure everyone feels accomplished in the kitchen! Kathy will show you how to take the stress out of Christmas with easy to prepare dishes that allow you to spend more time with family and friends. In this class you will learn three great recipes that will make your Christmas dinner or lunch that extra bit special: a bejeweled cranberry stuffing that can be adapted depending on your tastes, a glaze for golden Christmas ham, and the secret to perfect roast potatoes. southmelbournemarket.com.au/events

33


THE GRAM DIRECTORY 100% STONE GROUND GREEN TEA POWDER

MEET YOUR MATCH(A)!

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Buy online at www.matchamaiden.com or try it out in one of our 500+ stores and cafes (members of the matcha family listed on the website) GET INSPIRED WITH ALL THE GREEN GOODNESS ON OUR INSTAGRAM @MATCHA_MAIDEN

THE GRAM DIRECTORY PROMOTE YOUR BRAND IN GRAM FOR AS LITTLE AS $120 (+GST)

CONTACT US TODAY TO FIND OUT HOW ADVERTISING@GRAMMAGAZINE.COM.AU

ADVERTISERS DIRECTORY BENDIGO TOURISM 51-67 Pall Mall, Bendigo PHONE: (03) 5434 6060 bendigotourism.com

EDGE BREWING PHONE: 0432 829 921 124 Railway Place, West Melbourne edgebrewing.com.au

MILK THE COW 157 Fitzroy Street, St Kilda (03) 9537 2225 milkthecow.com.au

BEN’S BREW TOURS ben@bensbrewtours.com.au PHONE: 0450 558 571 bensbrewtours.com.au

GISBORNE PEAK WINERY 69 Short Rd, Gisborne PHONE: 5428 2228 gisbornepeakwines.com.au

MT MARTHA VILLAS 538 Esplanade, Mt Martha (03) 5974 8799 mtmarthavillas.com.au

CEDAR HOSPITALITY 223 - 231 Brunswick Road Brunswick Phone: 03 9387 4455 cedarhospitality.com

GRAND RIDGE P.O. BOX 339, Mirboo North PHONE: (03) 5668 1682 grand-ridge.com.au

OTOA KITCHEN 360 Victoria Street, Richmond PHONE: 0408 217 899 otaokitchen.com.au

HARDY GRANT BOOKS Ground Floor, Building 1,/658 Church St, Richmond PHONE: (03) 8520 6444 hardiegrant.com.au/books

PEI MODERN Sofitel Forecourt, 45 Collins St (03) 9654 8545 peimodern.com.au

CHEF’S HAT 131 Cecil St South Melbourne PHONE: 03 9682 1441 chefshat.com.au COFFEE CABOOSE PHONE: 0407 864 068 coffeecaboose@gmail.com coffeecaboose.com.au

34

MATCHA MAIDEN hello@matchamaiden.com matchamaiden.com

SOUTH MELBOURNE MARKET Corner of Coventry and Cecil Streets, South Melbourne PHONE: 03 9209 6295 southmelbournemarket.com.au

SPIRAL FOODS Unit 12, 51 Moreland Road Coburg PHONE: 8616 7800 spiralfoods.com.au SMUDGE PUBLISHING 16 Macquarie St, Melbourne PHONE: (03) 9525 1112 smudgepub.com.au TERINDAH ESTATE 90 McAdams Lane, Bellar PHONE: (03) 5251 5536 terindahestate.com YARRA VALLEY DAIRY 70-80 McMeikans Rd, Yering yvd.com.au


THE GRAM STORE EVERYTHING FOR CHRISTMAS WWW.THEGRAMSTORE.COM.AU


36


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