GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 68 FREE
PLEASE TAKE ME HOME
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CONTENTS INTERVIEW
EATING OUT 12 DISHES OF 2016 Megan Osborne
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TASMIN’S TABLE Decisive Cravings
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RECIPE
REGULARS
PALAK PANEER
CONTRIBUTORS
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KOFTAE CURRY
NEWLY OPENED
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Lauren Bruce
FEATURE BREAKING NEW GROUND: Sugar Mountain Festival Amplifies the Festival Food and Beverage Experience Lauren Bruce
GIFT GUIDE THE ULTIMATE CHRSITMAS GIFT GUIDE FOR FOODIES
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AROUND THE TRAPS 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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ON THE COVER: CHERRIES A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). The cherry fruits of commerce usually are obtained from a limited number of species such as cultivars of the sweet cherry, Prunus avium. The name ‘cherry’ also refers to the cherry tree, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in “ornamental cherry”, “cherry blossom”, etc. Wild cherry may refer to any of the cherry species growing outside of cultivation, although Prunus avium is often referred to specifically by the name “wild cherry” in the British Isles.(Source: Wikipedia) 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-IN-CHIEF
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Jess Hourigan
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Lauren Bruce
GENERAL ENQUIRIES: info@grammagazine.com.au
DEPUTY EDITOR Megan Osborne
www.grammagazine.com.au | www.thegramstore.com.au
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CONTRIBUTORS
LAUREN BRUCE
MEGAN OSBORNE
Lauren started her writing career as a communications adviser before she realised she couldn’t ignore her passion for food and the arts any longer. She gave up the world of state politics to concentrate on freelance writing and styling. She has since contributed to Spook, Paper Sea and Junkee and is a regular contributor to GRAM Magazine.
Megan Osborne is a freelance writer, but more importantly, a foodie. How can you not be living in a city like Melbourne? Every day holds an opportunity to find a new gem, and in between uploading photos of her cat on Instagram and generally making a mess in the kitchen, she’s on the lookout for the next tummy-satisfying diamond. Or goldmine—she’s not fussy.
laurendarcybruce.wordpress.com INSTAGRAM: brucemoosemedia
meganosborne.com.au TWITTER: foodiewritings INSTAGRAM: foodiewritings
DECISIVE CRAVINGS
LA DONNA DEL VINO
Decisive Cravings is a food review and recipe
La Donna del Vino is the pseudonym of this
website categorised by cravings. It is also the
Melbournian with a nose attuned to all things
labour of love of Melbourne foodie, Jen Curcio.
vinous. A self-confessed Neb Head (someone who really digs the Nebbiolo grape), she will
Find local breakfast, lunch and dinner spots that
happily try anything once but has a penchant
have stood the test of time, including vegetarian,
for full-bodied whites, food-friendly reds and
allergy-free, kid’s food, cookbook reviews and
a good digestive. In her spare time you’ll find
overseas recommendations.
her gardening, cooking, dancing, drinking good vino or working on her country property
decisivecravings.com.au
with her husband Wootten.
TWITTER: DecisiveCraving INSTAGRAM: decisivecravings FACEBOOK: decisivecravings
ladonnadelvino.com TWITTER: ladonnadelvino FACEBOOK: la-donna-del-vino
ON THE BANDWAGON Trev has earnt a reputation in the Australian craft beer industry as a passionate advocate for local breweries and educating the masses about the beer they are drinking. He is the founder and Chair of Bendigo Beer which runs many events including the widely acclaimed Bendigo On The Hop festival.
TWITTER: Onthe_bandwagon INSTAGRAM: Onthe_bandwagon
DEAN SCHMIDEG A professional photographer and copywriter with an interest in fashion and design, Dean is best known as one of Melbourne’s foodies and coffee obsessed, as well as the co-founder of BAR/D UP, an online video directory of our city’s best bars. He shares the things he eats and drinks, plus his own creations across social media. Dean’s posts celebrate the produce, the people he meets and places he goes to, telling a story with the aim of enticing the reader and bringing people together. FACEBOOK: imagesds / bardupmelb INSTAGRAM: dsimages / bardupmelb TWITTER: imagesDS / bardupmelb E: deany76@gmail.com
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NOW OPEN
TALLBOY AND MOOSE
HOPSCOTCH MELBOURNE OPENED: December 2016 Cue Southbank’s latest resident, Hopscotch. Found on the riverside promenade overlooking the city, Melbourne’s new Urban Beer Bar is more like your dream backyard, complete with 30 flavours of beer on tap. Hopscotch is a downbeat gathering place with a beer for every occasion. The craftiest of them all will feature as a boutique batch from the custom microbrewery scheduled to arrive on site in January. An exclusive brew will change every month and is personally prepared by local Victorian makers. Customers can also explore the tap and fridge menu for local and independent drops. If cocktails are more your thing, you can’t go past the ‘DIY Kocktail Kits’, a Cocktail on Tap or the Spiked Slushies. Try the barman’s favourites: DIY Espresso kit, Frozen Margi slushie and signature cocktail the ‘Bearded Sailor’. Food-wise, Hopscotch is all about a quick, quality hand full of fun so you can balance your drink in the other hand. Head Chef, Adam Baughan’s menu is next level street food with worldly flavours that certainly pack a punch – Baughan recommends the Beer Can Chicken (winner winner chicken dinner), The Reuben and Bearded Beef Lover brewer board. The kitchen cooks from open (11:30am Mon – Fri and 8:30am Sat - Sun) until late every night and does a killer breakfast on the weekends with waffles like Wow! Lemon Meringue Pie waffle anyone? There’s also a Nitro Ice-cream Bar on site – think ballin’ ice-cream beer and bacon cups!
OPENED: November 2016 Tallboy and Moose is a new brewpub in Preston, quenching the thirst of Melbournians looking to tap into fresh beer direct from the brewhouse. There are eight craft beers on tap, 1 litre XL tallboy cans for take-away filled in-front of your eyes and BYO food flexibility with heaps of local options. After a soft-launch period of being open on Fridays and Saturdays only, Tallboy and Moose is now open five days a week from Wednesday to Sunday. The new schedule makes room for a full-spectrum of offerings… brewery tours, events, R&D experimental releases, beer blending sessions, a range of hand selected wines and neighbourhood foods specials. A beer garden out the front will open in mid-December just in time for an arvo pint in the summer sun. 270 RAGLAN STREET, PRESTON facebook.com/tallboyandmoose instagram.com/tallboyandmoose
QUEEN OF THE SOUTH OPENED: November 2016 Queen of the South is Melbourne’s newest modern Mexican restaurant located on High Street adjacent to the Windsor dining precinct on Chapel. Melbourne food culture veteran and head chef Malcolm Williams has developed a menu that ranges from delicious bite sized antijitos to larger sharing plates and is looking to introduce Melbourne to a more grown up style of Mexican dining. The comprehensive bar selection features a variety of seasonal cocktails, locally sourced wines and craft beers to compliment your dining experience. Additionally, they stock an extensive range of Tequila and Mezcal and specialise in agave driven cocktails. Open Wednesday to Friday 4pm til late, and Saturday and Sunday 12pm til late. 209-201 HIGH ST, PRAHRAN queenofthesouth.com.au facebook.com/queenofthesouthprahran
THE MEATBALL AND WINE BAR OPENED: December 2016 The Meatball and Wine Bar is spreading its wings Southside into the latest foodie hotspot, Windsor. The Windsor addition will be the fourth venue for the restaurant group, with venues already in Flinders Lane, Richmond and Collingwood.
GRANGE ROAD EGG SHOP
Melbourne’s adjacent arts precinct inspired Hopscotch to commission local urban artist RESIO to liven up the walls, creating the laidback feel that makes you want to say ‘ahhh’ after every sip. The waterfront terrace and laneway courtyard are perfect for a quiet one, and the main bar and open kitchen makes for a lively hang out post-work or pre-dance.
Designed by Techne Architects; the team behind Garden State, Prahran Hotel, Biggie Smalls and Jimmy Grants Eastland, the Windsor venue has taken over the heritage listed building at 150 Chapel Street. Scheduled to open mid-December, the new restaurant will seat up to 60 people featuring private dining booths, bar and outdoor seating, warm lighting and marble counter tops with lush greenery, whilst maintaining a sense of old school charm in honour of the heritage building.
4/2 RIVERSIDE QUAY, SOUTHBANK
250 CHAPEL STREET, WINDSOR
OPENED: November 2016 Café entrepreneur Adam Wilkinson, best known for launching popular Prahran café, St Edmonds, as well as the tongue-in-cheek but seriously sustainable Denis The Menace, returns to the game with the launch of Grange Road Egg Shop. A light and bright cafe with a strong aesthetic located on the corners of Toorak and Grange Roads, the eatery serves breakfast and lunch from a menu designed by Yotam Ottolenghi alumni, Aleksander Nitecki. 1 GRANGE ROAD, TOORAK
hopscotchmelbourne.com.au
meatballandwinebar.com.au
theeggshop.com.au
facebook.com/HopscotchMelbourne
instagram.com/meatballwb
facebook.com/grangeroadeggshop instagram.com/grangerdeggshop
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AROUND THE TRAPS POW KITCHEN @ PRINCE BANDROOM LAUNCHES SUNDAY SESSIONS IN TIME FOR SUMMER
POINT BREAK POKÉ As the warm weather rolls in, so does a new offering from the team that revolutionised dining in Melbourne’s Southside. Point Break Poké – brought to life by the creators of Hanoi Hannah, Saigon Sally and Tokyo Tina – is a delivery only service that is perfect for lovers of fresh, healthy food and those chasing the endless summer. Inspired by late 70s and early 80s surf and skate culture, the Point Break Poké vibe is fun and a little bit edgy, delivering the wholesome bowls to homes and offices within a four kilometre radius of its Windsor kitchen. Menu offerings include the Pipeline tuna, avocado, ginger, onion, wakame, white sesame and miso eggplant mousse or the Bells Beach kingfish, miso tahini dressing, pickled golden beets, pink radish and www.pointbreakpoke.com
pomegranate. Point Break Poké will be available through Uber, Foodora and Deliveroo.
St Kilda’s iconic Prince Bandroom Balcony leaped into Southern Asian sub-terrain earlier this year with the launch of POW Kitchen. Now with summer knocking at our door, POW Kitchen is gearing up for some seriously-solid-summer-Sunday-sessions starting from this Sunday, 4th December with the launch of POW Sundays. POW Sundays will open from Sunday, 11th December all summer long - $10 Aperol Spritz and a Robarta Grill
CARIBBEAN KITSCH POPS UP AT CURTIN KITCHEN
grilling Yakitori skewers all day and night for $10.00.
From Wednesday December 7, 2016, Melbourne’s
BiCKLE North will also feature all the staples that
A new range of colourful cocktails are available via
original and only Caribbean canteen brings its epic
Southsiders have come to love including Hot, Jerk
the summer cocktail menu including Pomiscuous Girl
island cooking North to the The John Curtin Hotel
or Sticky Rum Wings, Fried Chicken, and superb
(spiced rum, pomegranate, mint and lime) and Mango
kitchen. With all the hallmark big flavours of BiCKLE
Lobster Cheesy Mac. Jerk Chicken will be served
Baba (Cachaca, Monetnegro, mango, soy and vanilla).
in High Street, Prahran, BiCKLE North will be heavily
on or off the bone with three levels of heat, to line
influenced by the most authentic corners of Jamaica,
stomachs in Melbourne’s most iconic band room.
Executive Chef Daniel Hawkins (ex.-Longrain) and Head
but its modern cuisine pays homage to Tottenham,
Caribbean countries like Jamaica have a long history
chef Woosun Choi (ex-Newmarket) are turning up the
North London a melting pot where Caribbean cooking
of excellent primarily vegan cooking known as “Ital’ so
tricks with a fresh new summer menu including crispy
thrives and only the good survive. Connoisseurs who
veggie followers will not be left out of the pub grub
school prawns wrapped in betel leaves, soft-shell crab
think they know their Jerk Chicken are invited explore
experience. BiCKLE Bites - from trademark sliders
with green mango and spicy Kung Pao Chicken.
unique menu offerings such as Stewed Oxtail burgers,
with tofu, marinated Haloumi, or Fried Fish and hot
rich Curry Goat with Rice ‘n’ Peas, Red Stripe-battered
Saltfish Fritters - will also take the edge off hanger.
The music program will change week-to-week featuring
chips alongside specials such as whole BBQ Escovitch
local artists and DJs creating the POWfect summer
Red Snapper still marinating in fragrant vinegars,
setting for Sunday sips or pre-gig afternoon delight.
John Curtin Hotel
peppercorns and punchy Scotch Bonnet chillis.
29 Lygon Street, Carlton www.johncurtinhotel.com
princebandroom.com.au/pow-kitchen
EXTENDED FESTIVE SEASON TRADING! See website for more
Wed Fri Sat Sun
8am – 4pm 8am – 5pm 8am – 4pm 8am – 4pm
Enjoy 2 hours FREE parking on Market days
12 s e h s i D of
2016 WORDS MEGAN OSBORNE
2016 was a pretty big year looking back. We came to the realisation that
Here’s a list of twelve of the dishes that stood out in 2016. From ones that
Kanye 2020 is not such a bizarre reality, said farewell to some absolute
took social media by storm due to their ‘Instagram-worthy’ quality—which
legends from our screens and airwaves, and pretty much had a good old
we get, we do. Because let’s be honest to all of you saying ‘it’s all about
moan at the state of the world (even if it was justifiably so).
the looks these days, I just want food that tastes nice’. Here’s a fun fact: If you can cook a great dish, you can darn well make it look good, too—to the
But one thing we can’t complain about? Food, glorious food.
slightly more hidden gems, that we found memorable nonetheless. Why twelve you say? We could say we were trying to be smart and having one
Especially not in a city like Melbourne. Ranked number one for world’s
a month… sure, let’s roll with that.
most liveable city by the Economist Intelligence Unit, and even getting a mention at number 4 of Monocle Magazines ‘Quality of Life’ survey,
So have a gander. Agree to disagree on some of them (that’s what makes
Melbourne is touted as a brilliant place to live for food, art, coffee, fashion,
Melbourne’s diverse offering so great, in our opinion). But most importantly,
even sport (notice how we put food first. It’s not like we’re bias or anything).
try some you haven’t heard of, or haven’t been game to.
So rather than dwell on what could have perhaps gone a little better, a little more progressive, and a little more positive this year, let’s focus on what did. Melbourne’s ever changing, growing, competitive, innovative, and quite simply awesome food culture.
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Eat, love, and eat some more.
PHOTO: TASTE OF MELBOURNE 2016
PIG IN SHIT | ROYAL MAIL HOTEL DUNKELD
Owner Sarah Holloway tells us that the thought process behind Matcha
Taking out the prize for the best dish of Taste of Melbourne, 2016, was
Mylkbar is all about what’s called the ‘Blue Zones’. ‘The areas of the world
Royal Mail Hotel’s Pig in Shit. Head Chef Robin Wickens has devised a
where people live the longest,’ she says. ‘The main thing they have in
mouth watering cube of gelatinous, melt in your mouth Greenvale pork
common is a majority plant based diet.’ While we find that impressive,
hangis, covered in edible flowers. While an odd spectacle to look at, eating
we’re also quite amazed that the team at Matcha Mylkbar have managed
this dish just once will not be enough. Cross your fingers, toes and any
to replicate the look and taste of an egg out of coconut, turmeric and
other extremities you can, that if you visit the Royal Mail Hotel in the new
sweet potato. ‘The one thing that often lacks in vegan breakfast menu is
year Wickens just might treat you to an experience that will make you
eggs, so we figured why not just replace them with plant based versions?’
happy as a pig in shit.
says Holloway. Why not indeed. This blushing beauties has been a favourite for many vegans and non-vegans alike, particularly awesome because you
CARAMELISED CHEESE | IDES COLLINGWOOD
can choose what brekkie accompaniments you want to go with it
Peter Gunn (pre Attica, Royal Mail, Ezard) opened up IDES in Smith Street degustation restaurant has a constantly changing menu, allowing Gunn
STONE SALSA AND SIZZLING STEAK | EL ATINO & CO RICHMOND
and his team to explore their creative side. This dish of cararmelised cheese
Head chef Martin Zozoya from El Atino & Co on Bridge Road is bringing fun
features Gjetost grated over crushed mango, pistachio nuts, cacao nibs,
and tasty Latin American cooking to Richmond. While you sip on a glass
elderflower syrup and truffle honey. It’s simple to make, Gunn tells us, but
of smooth Malbec, try the Stone Salsa and Steak. Sous vide steak strips
phenomenal to eat. The Gjetost appears like delicate melt-in-your-mouth
come out served on smoking hot coals, accompanied with a rough and
pasta ribbons, and the creamy richness of the dairy smooths out the acidic
ready mortar and pestle packed with coriander, habanero chilli, tomato
and sweet tang of the mango. If you’re going to try this dish though, you
and more. The more you grind it, the spicier it gets. This steak looks so
better be quick, as the menu is quite literally constantly changing at IDES.
impressive, people will ask what you ordered, due to some serious FOMO,
Collingwood after a three year monthly dinner concept. The six course
but the important thing is it tastes great. It’s a slightly chewy cut of meat,
VEGAN EGGS | MATCHA MYLKBAR ST KILDA
but as any steak aficionados will tell you, that means it is PACKED full of
Brought to you by the plant-fueled-genius team behind Matcha Maiden,
flavour. While you’re there make sure you try some of the golden crunchy
the opening of Matcha Mylkbar garnered a lot of hype in 2016. Hype can
croquettes, or the fresh and zingy zucchini ceviche!
be good, and it can be bad, but with a cafe that promotes the benefits of plant-based nutrition—like longevity of life and sustainability—we’re struggling to see the bad in this one.
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CREDIT: MATCHA MYLKBAR
PHOTO: MATCHA MYLKBAR
SWORDFISH SKEWERS | PASTUSO MELBOURNE
THE REUBEN | LUNE CROISSANTERIE FITZROY
Swordfish is pretty great full stop, but when a dish converts a non-fish eater,
The humble little bakery that was, Lune went from a teeny tiny shop in
you know you’re talking business. The swordfish skewers at Pastuso in the
Elwood, to a massive warehouse in Fitzroy. The only thing that hasn’t
heart of Melbourne are served with huacatay and aji amarillo sauce. They’re
changed is the lines out the door. We are sad to say that the dish we’re
blackened on the edges with char, encasing soft, silky swordfish. Vibrant
nominating from Lune as one of the dishes that made 2016, is finishing up
red, you’d expect the flavour to be drowned out by the tang of the spices,
rotation. We’ll be sad to see The Reuben croissant move on, but will always
but the subtleness of the swordfish is still discernible. Make sure you nab
fondly remember the flaky pastry that held the gourmet gift of pastrami,
yourself a Pisco Sour while you’re snacking on your Peruvian style street
sauerkraut, swiss cheese, Russian dressing, and don’t forget the pickled
food.
cornichon. We’ll still gladly pay a visit to Lune though, and are looking forward to new and exiting menu additions in the new year!
STICKY LAMB RIBS | SAIGON SALLY WINDSOR Saigon Sally is the place to go for your up-market—but not stuffy—
HANGAR STEAK | PEI MODERN WINDSOR
Vietnamese food. Modern (and absolutely scrumptious) dining brings in the
Ever have one of those nights where you want great quality food, but you
hoards, and they’re hard pressed not to order one of the swanky cocktails on
can’t be bothered a) taking off your track pants, and b) paying a fortune.
offer, too. While the quail is exceptional, and the sizzling scotch is a dish that
Endulj is quite literally, your saviour. Order dishes from Movida, Le Ho Fook,
Head Chef Adrian Li tells us; ‘Will blow your head off’, we will always save
Saigon Sally, Tokyo Tina, 38 Chairs and Pei Modern, delivered to your door.
room for the Sticky Lamb Ribs with shaved fennel, oyster sauce, orange,
Our pick is the Pei Modern Hangar steak with caramelised yoghurt. Have
star anise and lemongrass. Finger food at its finest, even if you’re stuffed
you ever tried caramelised yoghurt? Didn’t think so. You have to try it to
by the time this dish comes around, you will go in for seconds. Perfect to
believe it. You also have to be within a 3km radius of the Windsor kitchen
share, the sweet ribs are sticky but not covered in goop like so many slow
to order from Endulj, so make sure you check your map before you, well,
cooked meat dishes these days. Crisp and crunchy on the outside (because
indulge! Alternatively you could rock up to Pei Modern in your trackies, but
how awesome is lamb fat?) and soft, tender and very juicy on the inside. The
there’s no guarantee you’ll get in.
meat is infused, rather than smothered, and it works perfectly!
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PHOTO: LUNE
PHOTO: PICCOLINA
PHOTO: ENDULJ
SOFT SHELL CRAB CROISSANT BURGER | WHITE MOJO BALWYN This is one you’re sure to have seen on Instagram, as it’s definitely made the rounds. From a first-hand (IRL) tasting experience, it lives up to the hype. The combination of egg, crunch, oily, battered soft shell crab, and a fluffy croissant is one that’s not common, or reminiscent of, well anything. For that reason ALONE it’s worth a try, but it’s definitely winning in the flavour department, too. Head to White Mojo in Balwyn to also try their black Sesame latte with Soy. Picture a mix between a creamy soy latte, and decadent black sesame ice cream. Keep up the creativity White Mojo!
UMAMI MUSHROOMS | MONK BODHI DHARMA BALACLAVA When one asks; ‘Have you been to Monk Bodhi Dharma?’ One expects the response; ‘Yes, how good are the mushrooms!’ When someone chimes in; ‘Oh I’ve never tried the mushrooms,’ queue scandalised looks and gasps of horror. They are that good. Monk Bodhi Dharma prides itself on being packed full of vegan and gluten free options, with not a piece of meat in sight. For all you meat lovers, you definitely don’t miss out when visiting this cosy little cafe. The Umami Mushrooms include roasted king oyster, shiitake, oyster and swiss brown mushrooms, all on a bed of house made pumpkin polenta bread with goats cheese, thyme and red chilli oil. It’s salty, it’s creamy, it has a kick, and it will leave you wanting to lick the plate.
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COOL COOL MERINGUE MONSTER ICE CREAM CAKE PICCOLINA GELATERIA X LUXBITE HAWTHORN A take on the original Meringue Monster by Luxbite—which features a green tea sponge, pistachio, watermelon yoghurt and sour strawberry mousse covered in meringue, topped with freeze dried raspberry and macarons— this version with a ‘Cool Cool’ in front of it, is essentially exactly that, frozen and massively chill. The glossy meringue outside stays the same, but the inside feature three layers; a watermelon and strawberry sorbet and a yoghurt gelato sitting on top of a green tea cake. It is totally cool, and will hit all your sweet spots this summer.
SEASONAL MENU | BRAE BIRREGURA It’s not only hard for us to pick a best dish of Brae, it’s also near impossible to guarantee you’ll still be able to eat it due to the menu being at the mercy of daily growth and seasonality. Even if we did pick one dish, given that it’s degustation dining, what’s the point? You have to eat it all anyway (poor you). We decided to rather recommend the entire experience, of one we couldn’t go past in 2016 (and likely won’t be able to in 2017, either). The wonderful thing about Dan Hunter’s spectacular serving at Brae, is his immense respect for produce as he endeavours to bring peak flavour and artful creations to your plate. ‘There’s amazing fruit that we might pick at 6 o’clock in the evening, and someone’s eating it at 6:30 to 7pm, it’s still full of sunshine.’ Says Hunter. We don’t know what sunshine tastes like, but if it’s anything like what we consumed at Brae, we will sunbathe to our hearts are content.
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Breaking New Ground:
SUGAR MOUNTAIN FESTIVAL AMPLIFIES THE FESTIVAL FOOD AND BEVERAGE EXPERIENCE WORDS LAUREN BRUCE
It’s no secret that food and beverage culture continues to ramp up in Australia
Lazerpig is very ingrained in the northside, as is Mr Miyagi; same thing goes
and beyond. Our restaurants, kitchens, restaurateurs, chefs, bartenders and
for Pidapipo and the Carlton community.”
baristas are all getting elevated to star status, and food has become a vital aspect of all major events on Melbourne’s entertainment calendar. Gone are the days of dirty hot dog and donut trucks and Mr Whippy vans. Now, almost all our events and festivals are likely to incorporate a large smattering of epicurean food trucks and pop up stores serving craft beers,
“We can’t give too much away but… this year we kind of want to skew the restaurant experience again… maybe you’re not in the one communal space, maybe you’re moving around a little. But I don’t want to reveal too much!”
cocktails, tacos and bao, successfully delighting attendees while elevating the event experience to a more sophisticated level.
While the food offering for the general festival is very considered in its own right, the cornerstone of Sugar Mountain’s food aspect is their Sensory
But since their partnership with Mushroom Group in 2013, Sugar Mountain
Restaurant, a concept that debuted at last year’s event.
Festival Directors Brett Louis, Pete Keen and Simon Huggins have been focused on taking this notion of dining experiences at festivals even further.
Sensory is a dining experience that affects not just your tastebuds, but
Working closely with Sample Beer’s Aaron Ollington, they seek to bring
all your senses. Described on the Sugar Mountain website as “a multi-
Sugar Mountain’s food and beverage category onto the same plane as
dimensional ‘Immersive Restaurant Experiment’”, artists of different
music and art.
disciplines are engaged to create a 60 minute “set menu narrative”.
“Year to year, we reach out to restaurants we think are new and interesting,
“Sensory was an idea that we wanted to explore to [work towards] breaking
but also that we think are delivering something quite unique,” Keen says.
that mould, using the three categories that we’re working with – music, art,
“They’re also always reflective of the Melbourne community as well -
food. Last year was an intro to Sensory via some renowned local names in
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“The first run of Sensory could’ve gone terribly wrong, but it actually went pretty well; we noticed what works and what we can make even better,” Keen says. “Last year, Sensory was set in more or less a restaurant with a really warped environment, and that was a stepping stone [for future events]. This year, we’re stepping into new ground again, working with international artists [to create the restaurant], and It’s coming together really well.” S U R V I V E in particular was a great get for the Sugar Mountain team, Keen says, given the ever-growing hype around the Stranger Things series and anyone associated with it. “[Getting S U R V I V E to score Sensory required] a lot of patience, to be honest,” Keen says. “They’re quite heavily into creating the new work for the second series of Stranger Things at the moment, so we had to be a little
their own individual areas.” “It’s interesting new ground,” Keen says. “In recent years, we’ve kind of been trying to shape more of a higher offering and create something that’s less what you previously envisioned or imagined at music festivals and make something that’s definitely our own. “For any cultural event, people are so often used to seeing art at festivals and food is tucked away in a corner and I think it’s really the food that’s breaking through and giving people a new idea of what we’re trying to [achieve with the festival].” While they were very happy with the initial Sensory event - which incorporated food and drink from Bomba, music and lighting from Melbourne band Cut Copy and an Alice in Wonderland-esque fit-out by artists Tin and Ed, Keen says the Sugar Mountain team are looking to step it up even further at next year’s event. The 2017 lineup includes food from innovative chef and owner of Ides, Peter Gunn, who will be working alongside New York artist Daniel Arsham and featuring music by S U R V I V E, the composers behind the score of the now cult classic TV series Stranger Things. Keen says the Sugar Mountain team are happy with how the inaugural event played out in that it fostered their concept of elevating a restaurant to an all-round sensory experience.
understanding of their schedule. “Initially, I think they were more kind of scared that we were imagining a Beyonce-sized kind of production - but once they got a better understanding of what we were after, they realised that they were [well positioned to take part in] what we were hoping to deliver. At any rate, all of the collaborators were all really pumped to work with Pete [Gunn] and work with food. Because it’s something [they hadn’t done before] and the concept is interesting to them.”
18
Keen says the reason he thinks the collaborators are working so well together is due to the boundary-pushing ethos of the three entities that challenges traditional forms of creative output. “With Pete’s food, you’re either going to love or hate it. It’s amazing food, but it’s very polarising. And we felt like S U R V I V E and Daniel were also very much like that [in their disciplines] as well. Each individual collaborator has a mature and unique delivery. “Pete’s food for example is kind of reimagining and repurposing ingredients. Like Daniel Arsham in his work will use [everyday objects] that you’ll know and love – basketballs, guitars and keyboards etcetera – but will reimagine them by using minerals like crystal or volcanic ash to 3D print [those objects] so that they can live again in a new form. All the collaborators this year are kind of repurposing, reimagining quite simple and common aspects and ingredients; they’re taking something that was pre-existing and making something entirely new out of it. And that’s [exactly] what we’re trying to achieve with Sensory on the whole.” Keen says attendees can expect a completely different experience at Sensory 2017 compared to the inaugural event. “We feel like we’re on track to deliver something quite interesting. We can’t give too much away but… this year we kind of want to skew the restaurant experience again… maybe you’re not in the one communal space, maybe you’re moving around a little. But I don’t want to reveal too much!” For Sugar Mountain’s full food and beverage lineup and to buy tickets to Sugar Mountain and Sensory Restaurant, head to sugarmountainfestival.com.
19
THINGS WE LOVE GRAM FEATURE
SOUTH MELBOURNE NIGHT MARKET The charming South Melbourne Night Market will be returning to the streets of South Melbourne this summer every Thursday night 5 Jan - 23 Feb, and this year will be bigger and better than ever.
WINE BANK ON VIEW Opening in 2004 Wine Bank on View has established itself as regional
For eight glorious weeks, the city’s oldest Market transforms at twilight into
Victoria’s premier food and wine bar recently being awarded the 2016
a magical night market with a feast of street food, market stalls and free
certificate of excellence from TripAdvisor. Housed in a lovingly restored
entertainment and music. Set amongst the beautiful Victorian streetscape
19th century bank building with indoor and outdoor dining options the
on Cecil and Coventry Streets in South Melbourne, the Night Market has
seasonally changing menu strongly supports local produce and offers
become a must-do on the Melbourne event calendar. Whether meeting
all day casual and formal dining options. Proudly supporting local
friends after work or entertaining the family, join in the fun at the South
winegrowers with the largest range of Bendigo and Heathcote wines
Melbourne Night Market.
our extensive wine portfolio is recognised as one of Australia’s best with over 1,000 wines from around the world available to drink in-house
“Cutting-edge fashion. Infectious live music. Lip-smacking food. The South
or to take away with you.
Melbourne Night Market has to be top of the list of things to do in Melbourne on a warm summer’s evening. ” – The Urban List
WINE BANK ON VIEW 45 View Street Bendigo | PH: 5444 4655
More at SOUTHMELBOURNENIGHTMARKET.COM.AU
www.winebankonview.com
ARCHIE ROSE DISTILLING CO. Archie Rose Distilling Co. is looking after you this
The final step is personalising the bottle, by adding
Christmas. With the click of a button, your Christmas gift
the lucky person’s name and the custom made label is
shopping is sorted, offering something for all lovers of
created – their Tailored Spirit forever marked as their
top shelf spirits. For a truly personal and bespoke gift,
own and delivered to their door.
it’s hard to go past Archie Rose Tailored Spirits, or if gin is more the thing, a bottle of our brand new overproof Distiller’s Strength Gin is perfect for those that love bigger bolder flavours.
gin, is an overproof gin packed with fifteen individually distilled botanicals, including NSW pears, rose petals, elderflower, pronounced juniper and distilled honey
For someone who has it all but loves to savour a fine
direct from our rooftop beehives. It’s the gift with an
drop, get on board and create a tailored gin or vodka –
extra kick and will put a new spin on the classic G&T or
designed by you but specially made for them, complete
martini for the festive season.
with their name on the label. Tailoring your gin or vodka allows you to select up to five of the distillery’s unique botanical distillates to add to your bottle of spirit. The intensity for each botanical is then chosen to give your spirit its unique flavour profile.
20
For gin lovers, Distiller’s Strength, Archie Rose’s new
No stress. No crowds. You’re welcome. Tailored Vodka: $94 Tailored Gin: $99 Distiller’s Strength Gin: $99 Available at ARCHIEROSE.COM.AU
BRINGING YOUR BRAND TO LIFE
FOOD, BEVERAGE & RETAIL ACTIVATIONS
Combining creative ideas, technology, design & excellence in activation fit-out using recycled shipping containers.
www.shippingcontaineractivation.com.au
GIFT GUIDE
GRAM FEATURE
FOR FOODIES!
THE CRAFT BEER EXPERIENCE The perfect stocking filler for the craft beer lover is here!
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
FOR THE CHEESE LOVER When it comes to those What-On-Earth-Do-I-Buy-
one step closer to your favourite brews. From Hawkers, 3 Ravens and Moon Dog to Boatrocker, Dainton and Bad Shepherd, there’s something for everyone’s “beer-ometer” on a Ben’s Brew Tour!
Them friends and rellies (Dad, we’re looking at you), the 30-strong range of artisan cheese and booze hampers from Milk the Cow Licensed Fromagerie may just be your Christmas saviour.
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?
The drool-worthy combinations include Whisky and Cheese, Beer and Cheese and French Sparkling and
Awesome! We have special rates when booking a full tour. Get in contact and we’ll make it happen!
Cheese, to name but a few. There is also a solid selection of fromage-only options such as Stinky Cheeses, Big Blues and even Rennet-Free for the vegetarian in your life.
Cheers and Merry Christmas from the team at Ben’s Brew Tours. BENSBREWTOURS.COM.AU
Especially for Christmas, the clever cheesemongers have weaved their magic to come up with some seasonal hampers that include festive cheeses only available for a limited time. Ceramic keepsake Stilton pots, triple cream
MOROCCAN PRESERVED LEMONS
cheeses with truffles and spice-rubbed cheeses all feature,
The Spice Library’s signature spray free
helping to make it a very merry holiday feast indeed.
preserved
Hampers start from $85.00
ingredient used in Moroccan and Middle
lemons
is
the
quintessential
Eastern cookery. This speciality creation is Purchase online at milkthecow.com.au for same day
tangy and delicately spiced in flavour. The skin
Melbourne Metro delivery or
is used in tagines, salads, grilled vegetables or
pre order and pick up instore
fish.
at St Kilda (157 Fitzroy Street,
For more global flavours visit The Spice Library
St Kilda).
Online Store or the nearest good grocer.
Phone 03 9537 2225 or email info@milkthecow.com.au.
Locally Made Moroccan Preserved Lemons: $10.00 AVALIABLE ONLINE FROM THE SPICE LIBRARY WWW.THESPICELIBRARY.COM.AU | INFO@THESPICELIBRARY.COM.AU
22
GIFT GUIDE
GRAM FEATURE
FOR FOODIES!
PERSIAN GHEE Australian Made Persian Gourmet Ghee is a “Must-Have” cooking oil for all foodies who seek a healthy alternative. Persian Ghee is a clarified butter with a subtle nutty aroma and flavour. It is a healthy substitute for cooking oil due to its high smoking point and being stable at room temperature for a long period. This golden goodness makes a beautiful gift
A GIFT FOR THE BURGER LOVER
for your foodie loved one.
Persian Ghee 230g: $10.00 AVAILABLE ONLINE FROM PERSIAN GOURMET OR NEAREST GOODGROCER WWW.PERSIANGOURMET.COM.AU HELLO@PERSIANGOURMET.COM.AU
Hello SAM is one of Melbourne’s best Burger Bars where all appetites are catered for.
THE PIG AND WHISTLE The Pig & Whistle in Mornington Peninsula is excited to announce that we’ve team up with Peninsula Hot Springs to offer one of the most gluttonous experiences you’ll be able to find this Christmas!
Our manageable ‘Simply Sam’ combines 100% Angus beef, lettuce, tomato, onion and house mayo. At the other end of the spectrum there’s the ‘Juicy Lucy’ a beef patty stuffed with mozzarella, bacon, cheddar, pickles, onion, mustard, barbeque sauce with an option to add our famous Southern fried chicken. We also cater for vegetarians, Coeliacs and other dietary requirements. Sides include loaded fries, beer battered chips,
Indulge in all of the perks like a twocourse meal comprised of our signature selection of comfort food and then soothe away in the natural thermal mineral pools at the Hot Springs,
onion rings and sweet potato fries. In the fridge you’ll find local and international beers, ciders, Australian wine and French champagne, though you might want to give them a miss once you see the milkshakes!
located just minutes away. These experiences would make the perfect gift for relatives and loved ones,
Pick up a Gift Voucher for the perfect Christmas gift.
and can be snapped up at only $95. Deals this good don’t last forever - book now!
HELLO SAM BURGER CAFE 760 CHAPEL STREET, SOUTH YARRA
THE PIG & WHISTLE
WWW.HELLOSAM.COM.AU
365 PURVES RD, MAIN RIDGE (03) 5989 6130 THEPIGANDWHISTLE.COM.AU/TOURISM-PACKAGES-2
23
GIFT GUIDE FOR FOODIES!
THE SCHALLER STUDIO - BENDIGO This Christmas, take the family out of the city to Bendigo
Drawing from the art and cultural overtones of Bendigo, The Schaller Studio is inspired by
ceramics, and painting, the Melbourne based
THE DEADMAN’S DOZEN
artist uses a bold array of abstract shapes and
A changing, mixed dozen wine selection
colours to capture his visual experiences and
procured
local surroundings.
McConnell’s Fitzroy wine bar – Marion.
contemporary expressionist artist Mark Schaller and his working studio. Working fluently across a variety of art forms including sculpture,
by
the
team
at
Andrew
The Deadman’s Dozen is a celebration On the corner of Lucan and Bayne Street,
of seasonal, unique and mostly limited
Bendigo, The Schaller Studio is a hop away
production wines, presented in a take-
from the vibrant arts precinct. Start your day
home box.
at The Pantry offering locally sourced produce,
(Ph): 1800 278 468 THESCHALLERSTUDIO.COM.AU
then jump on a yellow Lekker bike, The Schaller
The Deadman’s Dozen is available to
Studio tram or a Smart Car to discover the
purchase whenever you visit Marion,
hidden gems of Bendigo.
for $270. That’s only $22.50 per bottle -
exceptional
value
for
some
truly
outstanding and enticing wines. Six month
A FRESH TWIST ON GIFTS Twisted Sister Cider has been developed over two years by Grand Ridge Brewery founder Eric Walters and his four daughters. Both ciders are crafted
subscriptions are available too (if you’re feeling extra generous). Subscriptions include free delivery within the Melbourne metro area.
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 cider pack contains three bottles of Twisted Sister Apple Cider and three bottles of Twisted Sister Pear Cider. Grand Ridge also offer mixed beer gift packs containing six different beers from their award winning range. RRP $25. Ask for Grand Ridge Beer andTwisted Sister Cider gift packs at your local liquor outlet or shop online at WWW.GRAND-RIDGE.COM.AU
s u l P
Use the discount code GRAM for 10% off all home delivery orders placed online at www.grand-ridge.com.au
MARION 53 Gertrude Street Fitzroy | 03 9419 6262 info@marionwine.com.au www.marionwine.com.au
SUPERNORMAL THE COOKBOOK
MELBOURNE’S FAVOURITE RESTAURANTS
“The story of Supernormal is a story about what I like to eat and cook. It’s about cooking in Hong Kong and shanghai and the confident simplicity of Japanese food. It’s about the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles,
Give the gift of Supernormal for Christmas this
the addictive qualities of pipis and xo. It’s about
year, with the Supernormal cookbook – the
midnight snacks and lunchtime feasting. It’s
perfect present for your food loving friends and
about watching flavours from Asia, Europe and
family.
Australia play nicely together and, of course, it’s about celebrating the shared table and eating
The Supernormal cookbook is priced at $60.00
well”. Andrew McConnell
and available in house or via the Supernormal website: SUPERNORMAL.NET.AU/SHOP
Apples + Pears Restaurant Group have a range of great gift ideas to spread seasonal cheer this Christmas. Visit their one-stop online shop to find the perfect presents for all your foodie friends and family.
Coravin Wine System: Model Two The Coravin™ Model Two is Coravin’s most intuitive wine system that gives you the freedom to pour and enjoy a glass of wine from any bottle at any time. Model Two is the best-in-class tool that protects your wine from oxidation using Coravin’s proprietary technology that leaves the cork in place while the wine flows. $550.00 AVAILABLE FROM CHEF’S HAT 131 Cecil Street, South Melbourne WWW.CHEFSHAT.COM.AU
Del Ben Champagne Sabre Blond Horne
Delicious dining vouchers to be enjoyed at Red Spice Road, Red Spice QV, Burma Lane or Meat Fish Wine are sure to bring a smiling face and happy belly to your loved ones. Or perhaps you have a few home chefs on your gift list? The Red Spice Road and Road to QV cookbooks will have them busy in the kitchen recreating all the beloved dishes from talented Executive Chef - John McLeay - including the famous pork belly! Head to their online store now (store.apeg.co) and fill your Christmas shopping cart with delightful festive goodies!
SHOP ONLINE: HTTPS://APEG.CO
Del Ben is all about bringing the elegant Italian lifestyle to your home. There is no more elegant way to toast on special occasions than with a bottle of champagne. Celebrate in style by simply taking this sabre and with a single swift stroke knock the top of the bottle. Hand made in Italy with a forged and hand polished stainless steel blade measuring 26cm. This Sabre comes stylishly presented in a gift box. AVAILABLE FROM CHEF’S HAT 131 Cecil Street, South Melbourne | WWW.CHEFSHAT.COM.AU
25
GIFT GUIDE FOR FOODIES!
FOR THE COFFEE PUREST... Traditional Stove Top 6 cup coffee maker 2 Pantone series espresso cups and 250g Urban Gotham coffee.
MELBOURNE FARMERS MARKET Make this Christmas an ethical one by shopping at Melbourne Farmers Markets!
The micro batch roasted coffee origins are sourced from
Visit our accredited farmers’ markets for all your Christmas fare - whether it’s free-
Rainforest Alliance plantations in West Brazil and South
range turkeys and ham, freshly picked vegetables and berries, Christmas puddings,
Mexico. To compliment the blend is a small yielding origin
gingerbreads, fruit pies or craft beers and wine.
added from Far North Queensland.
The coffee is full
bodied,sweet and the aromatics intense made from the
By purchasing directly from local farmers and producers, you’re ensuring your
classic Italian Stove Top.
festive spend supports local Victorian communities.
AVAILABLE FROM 30KERR65
Take the stress out of the festive season and pre-order ahead of market day, from
30 Kerr Street, Fitzroy
a range of featured producers on: mfm.com.au/online-christmas-shop. Producers
fitzroy@dimattinacoffee.com.au
will then have your orders ready for collection at the Christmas Eve farmers’
Ph: 9416 2077
markets - Coburg Farmers Market and Slow Food Melbourne at Abbotsford Convent, 8am to 1pm Saturday 24 December.
Drink Like a Man
Don’t forget to subscribe to our weekly
Esquire
market news on mfm.com.au for full
cookbook series, this is a curated
details on all our accredited farmers’
introduction to cocktail making at
markets:
home with 125 recipes for cocktails
#CarltonFM #CoburgFM
and sidebars on everything a man
#CollingwoodFM #FairfieldFM
should know about mixing, serving,
#GasworksFM #RingwoodFM
and enjoying a great drink. $44.95
#UniMelbFM #SlowFoodMelbFM
The
third
in
Chronicle’s
Available at Chef’s Hat 131 Cecil Street, South Melbourne WWW.CHEFSHAT.COM.AU 26
WWW.MFM.COM.AU
GIFT GUIDE FOR FOODIES!
SILVER SPOON ESTATE Silver Spoon Estate brings you an amazing
You won’t be disappointed with the quality, Only 15 minutes drive north of Heathcote town,
selection of Estate grown Heathcote wines to
variety and stunning wines and gifts to choose or 15 minutes drive south-east from the Toolleen
cater for all your Christmas dinners and functions,
from.
Hotel.
with beautiful wine gifts to also purchase whilst overlooking our vineyards and beautiful vista. We specialise in dry-grown French and Spanish grape varietals – including Viognier, Grenache, GSM, our award winning Heathcote Shiraz, our Monster Shiraz and our very latest dessert wine Cambrian Gold Viognier. Our Cellar Door has a Christmas Shop now open within the winery and Cellar Door to showcase hand crafted wood-work and wooden pens, beautiful hand craft items for that special someone and local Heathcote Artists Inc works of art including paintings and drawings for sale. Open from 11-5pm every weekend and weekdays by appointment, and for private wine tastings
503 Heathcote-Rochester Road (C347) Mount Camel Phone: Tracie 0412 167 927 for enquiries WWW.SILVERSPOONESTATE.COM.AU
and events.
BUY THEM A BREWERY THIS CHRISTMAS! Brewing great tasting beer at home is so easy with the Coopers DIY Beer Brew Kit. The kit includes everything needed to make 23 litres of great tasting beer – that’s equivalent to 60 x 375ml stubbies. From the patented fermenter to PET bottles, caps and a can of Lager brewing extract; it’s all in there ready to go. If only all DIY projects were this easy!
Now just $99 with FREE FREIGHT*, RRP $115
*Offer available only at www.diybeer.com from Monday 14.11.16 – Sunday 11.12.16. WWW.DIYBEER.COM
27
TASMIN’S TABLE WORDS DECISIVE CRAVINGS PHOTOGRAPHY SHELLEY PRICE
A hilltop farmhouse looking over 113 acres of Poowong East in country Victoria, is the home of Tamsin Carver. In recent years she has opened up her home and property running lunches, gatherings and workshops under the name Tamsin’s Table. Here there are cooking classes, shared harvest lunches and curated gatherings with close attention paid to all details from paddock to table. Tamsin, you run beautifully curated gatherings and lunches at your hilltop farmhouse in Gippsland. Could you give us a taster of what guests can expect at ‘Tamsin’s Table’? Our classes and gatherings are a chance to come together with like minded people, and share good conversations and good laughs while learning something useful, or sharing a meal cooked with ingredients grown and gathered right here on the farm. We want our guests to leave feeling relaxed, inspired and nourished in every way. Have you grown up around farms and where did you learn the art of running a farm, garden and kitchen table? No I didn’t grow up around farms but I did grow up in a family of gardeners, and also right near the Blue Mountains National Park, so I spent a lot of time in the bush. Spending a good chunk of the day outside,
and being active, has always been really important to me. I didn’t start out
interaction between guests – this happens in different ways depending
with any real skills but everyone’s a beginner once, right? And I have to
on the season but one thing we always do is serve food on large shared
confess I love a challenge. I’ve made stacks of mistakes over the years and
platters that have to be passed around the table. Negotiating heavy plates
am still making them; I just try my hardest to learn from them too.
always gets people talking!
What are your favourite things about living where you are?
What are your must see’s and do’s for visitors to the Gippsland area?
The light, the relatively reliable rainfall, the feeling of being hidden away
There are so many fantastic things happening around here in food and
up on this hill, living in the weather, having my hands in the soil, being with
wine – Craig and Mel down at the Loch Brewery and Distillery (about 20
birds.
minutes down the road from us) are making exquisite small batch gin, as well as whisky and beer; the Warragul Farmer’s Market is a great way to
What does the essence of slower living mean for you?
meet local food, cheese and wine producers; a stay at Marge’s Cottage
That’s an interesting one. I don’t know that I’d describe how I live as slower
here in Poowong East is a must and enjoying some of the scenic drives
living, in many ways it’s much more intense and relentless than my old life
through these incredible rolling green hills.
in the city. But even though it is hard work it is fulfilling and nourishing work. That is right at the heart of it for me, as is being able to live more
What is next for ‘Tamsin’s Table’?
independently, and eat just as I want to.
We’re just going to keep doing what we’re doing because we love it, and our guests tell us they do too…but all the while striving to do it better and
Do you have any styling or menu tips for creating the perfect table feast?
better.
I think it’s important that the table look and feel natural and effortless, and that the food and flowers somehow encourage conversation and
http://tamsinstable.com.au/
29
PALAK PANEER KOFTAE CURRY RECIPE AND PHOTOGRAPHY LAUREN BRUCE
Palak Paneer is one of the most comforting foods in the world. A
it to another level.
tasty, spicy curry flavoured with cumin, coriander and other spices,
The trick is to try not to overcook the spinach, which is why you add
delicious pieces of creamy, crumbly cheese, all pulled together with a
the spinach mixture to the cooked curry base at the very end of its
swirl of cream… you’d be hard-pressed to find a person who doesn’t
cooking process.
love this dish. The deliciously crunchy and gooey paneer koftae takes
INGREDIENTS
METHOD
FOR THE GRAVY:
1. To make the spiced yoghurt, mix all yoghurt ingredients together, cover and
1 tbsp vegetable oil
chill until serving.
1 tbsp cumin seed 1 tbsp coriander seeds
2. Dry roast the coriander seeds and cumin seeds in a frypan until fragrant
1 tsp turmeric
then take off the heat immediately (so they don’t burn) and transfer to a
1/2 asofoetida powder
food processor along with the oil, turmeric, asofoetida powder, garlic, ginger,
6 cloves garlic, minced
onions and chillies and pulse until mixture forms a smooth paste. Season to
3cm piece ginger, peeled and minced
taste and transfer to a large saucepan.
2 onions, peeled and chopped 3 tbsp butter or ghee
3. Puree tomatoes in the food processor and add to the saucepan along with
2 green chillies, chopped
the butter and cook mixture for 20 minutes or until tomatoes have cooked
1 can whole tomatoes
down and their flavour has intensified.
500g spinach Juice of 1 lemon
4. With a little oil or butter, wilt the spinach in a saucepan on a low heat so it
½ cup cream
doesn’t burn. You may have to do this in batches. Transfer just wilted spinach
Salt and pepper, to taste
to food processor and puree.
½ cup fresh coriander, to serve 5. Add spinach puree to the cooked tomato mixture and mix well. Cook for FOR THE KOFTAE:
a further 10 mins on a low heat or until reduced and flavour has intensified,
4 pieces white bread, crusts cut off
being careful to not burn the mixture at the bottom of the pan.
2 tbsp whole milk 300g paneer (if you can’t find it, ricotta will do)
6. To make the koftae, soak bread in milk in a small mixing bowl until soft.
1 cup grated cheddar cheese
Add the rest of the koftae ingredients and mix well with you fingers, working
1 clove garlic, minced
the mixture until combined. Roll mixture between your hands to form small
1 tbsp chopped coriander
balls.
Sunflower oil, for frying Salt and pepper, to taste
7. In a heavy saucepan, fill a third of the way with sunflower oil and carefully drop the koftae in with a slotted spoon, frying until golden brown.
FOR THE SPICED YOGHURT: 1 cup full fat plain yoghurt
PLEASE NOTE: you may have to adjust the temperature if the oil gets too
¼ clove garlic, minced
hot. Place on paper towels to drain, then carefully fold koftae through curry
1 cup full fat sour cream
mixture.
1 tsp garam masala Salt to taste
8. Stir the cream through the curry and serve on top of rice with a swirl of the spiced yoghurt and chopped coriander alongside the chutney, pickle, roti and
TO SERVE (OPTIONAL): Chopped coriander Roti Long grain rice (cooked as per instructions on the packet) Mango chutney Eggplant pickle 30
yoghurt. Enjoy!
31
REVIEWS DI BELLA COFFEE - MODENA BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG Nearly one year ago, in Inkerman Street, next to the
The Courtyard uses this coffee because it’s versatile
heritage listed St Kilda Post Office, a new and very
and a good all rounder, bold enough to drink with milk
small cafe called St Kilda Courtyard was oprn by two
but smooth enough to enjoy black. It’s also easy to tune
guys, Ryan Everett and Michael Stafford. What makes
considering there are many baristas who work here, all
this place special is that it is the headquarters for their
who donate their time, because the sales from the coffee
social enterprise called Pay A Sack Forward which
pays the rent and that’s how this cafe survives. Not only
began in Brisbane together with their previous cafe
do you get to meet different people every time you go in,
BAM Espresso. You may have seen their little hessian
but customers can also pack a sack while there, making
sacks around Melbourne’s cafes, which contain a tube
the cafe experience a whole lot more interesting and
where you can donate $5 which in turn purchases one
meaningful.
survival sack for a person in need who is homeless. The whole point is that the items are bought, not donated,
Coffee represents something different to everyone. For
meaning you are directly contributing by helping buy
many of us it’s caffeine that wakes us up every morning
essentials such as canned food, cereal, water, toothpaste,
and for others it’s that warming drink we share with
toothbrushes and soap. Michael operates the business
friends over a catch up. But think about where it comes
in Brisbane while running his pain management clinic
from. It’s a crop that most often grows in third world
and driving an Uber on the side, while Ryan looks after
countries and needs to be farmed and harvested. It’s a
things here in Melbourne, also working for another
commodity that when bought by roasters like Di Bella
charity supporting homelessness and juggling an event
who ethically source their beans through their Crop to
management business.
Cup program, aids the people in those communities. Back in Australia, they extend this assistance to St Kilda
The Modena blend is not so easy to find so if you want to try it here are the four places to go St Kilda Courtyard - 107 Inkerman St St Kilda Pay A Sack Forward - www.payasackforward.com Elements Café - 1 Nexus Court, Mulgrave Soul Sisters Café - 9 Mackey St, Longwarry The White Owl - 10/402 Heidelberg-Warrandyte Rd, Warrandyte dibellacoffee.com enquiries@dibellacoffee.com.au 1800 332 163
It all may sound amazing and you’d be forgiven for
Courtyard, not only helping with the start up, but also
wondering how the coffee fits into this story...so here
giving weekly which in turn helps Pay A Sack Forward to
goes. Nearly 15 years ago Di Bella Coffee started roasting
grow so they can then give back to those in need in our
in suburban Brisbane and has since built up not only a
own community, creating the ultimate circle of support.
national presence, supplying many cafes around our city,
We all must make money to survive, but those who can
but they have also expanded overseas. When the boys
do something good with it at the same time by helping
opened BAM, Di Bella supported them and when they
people and performing acts of kindness, are truly special
decided to start St Kilda Courtyard, the company offered
human beings. This is one situation where coffee really
to help them again. What most people don’t know is that
does bring people together and in a very small and
they not only donated the very cute baby blue Wega
humble south side cafe I found beautiful giving souls, my
machine, but also the bench it sits on and the grinder,
feel-good story to inspire me for the year ahead and of
plus they provide the cafe with an allocation of beans
course......good coffee.
every week which happens to be their Modena blend.
SAVE OUR SOULS SANGIOVESE 2015 Yarra Valley VIC RRP: $26.00 WORDS AND PHOTOGRAPHY LA DONNA DEL VINO Friends and business partners, Jason Searle and Bill
for cured meats or pizza, with a more savoury palate
Downie, have long been producing wine under their
showing notes of black cherry liqueur to start with a fine
Save Our Souls label. Only recently have they dappled in
tannin finish.
making a Sangiovese with fruit from the Yarra Valley. The recognisable cross on the label is differentiated from the
Stockists: Wine Republic, Fitzroy and Windsor, and
rest with the use of flocking on the label, which achieves
poured at Fancy Hanks, CBD and The Standard Hotel,
a texture of velvet under your fingertips where once it
Fitzroy.
was smooth. Good for grip and excellent if you are in the mood for caressing a bottle. This delicious wine pours with a warm garnet red in the glass and is defined by aromas of black cherry, violets, slate and cassia bark. This medium-bodied wine screams
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TOASTING CHRISTMAS CHEER WITH A BEER WORDS AND PHOTOGRAPHY ON THE BANDWAGON Before I begin, may I just say that there’s no one style
pork or glazed ham. It’s funky character makes it a
of beer you need for Christmas day, the best beer is
versatile companion with any cheese platters getting
the one in your hand – as long as it’s independent
around as well. Usually with Christmas dessert, you’d
craft beer.
be expecting a boozy Belgian recommendation or a Scotch Ale (Fury & Son make a cracking scotch ale
Now being the “Don’t buy me presents, I just want
by the way). You can’t lose with a trusty Belgian,
plenty of food and craft beer” Christmas-type,
however I’ve taken a different path and matched
December 25 is a day for me to plan ahead so I can
the plum pudding, vanilla custard and ice-cream my
enjoy all the traditions. I’m talking seafood breakfast,
family serve with the Magical Christmas Unicorn. It’s a
cheese platters, backyard cricket, more seafood,
vanilla cream ale which has a subtle vanilla sweetness
raiding the beer stash, presents from Santa, a massive
to compliment and outstanding crisp finish to cleanse
roast lunch and plum pudding culminating in a
the palate. At 7.3%, it ticks the boozy box and will
lifesaving nap around 3pm, maybe a couple of Bond
definitely help me achieve the 3pm nap schedule.
movies and start all over again with leftovers dinner. Thanks to all of you for the kind words on my reviews As my Instagram account will no doubt attest, I’ll be
this year. From my family to yours, have a safe and
drinking a wide range of beers this Christmas. Here’s
beery Christmas. See you all in 2017. Cheers!
three that will be among them; Bridge Road’s classic Chevalier Saison, their Magical Christmas Unicorn limited release and an outstanding Pilsner from Fury & Son. While you can kick off Christmas Day with a sessional golden ale or wheat beer, Fury & Son’s Pilsner is the best I’ve had in a long time. It has a subtle lemon aroma that will be great to sip on while we shuck oysters and peel prawns. There’s a nice level of spiciness in there too so no need to add pepper to the prawns!
FURY & SON PILSNER New World Pilsner, 4.8%ABV Keilor Park, VIC BRIDGE ROAD CHEVALIER SAISON French Farmhouse Saison, 6%ABV Beechworth, VIC BRIDGE ROAD MAGICAL CHRISTMAS UNICORN VANILLA CREAM ALE Cream Ale, 7.3%ABV Beechworth, VIC
The fizz and acidity of Bridge Road’s Chevalier Saison, cuts through the fattiness of something like roast
BAR/D UP Video Feature - Loch and Key - CBD In collaboration with Teeling Whiskey Company
Head to bardup.com.au to view the full video.
LOCH AND KEY Level 1, 34 Franklin Street Melbourne PH: 9663 6855 lochandkey.com.au
In a city saturated with bars, and most of them serving
to indulge his heritage with some fine Irish whiskeys
up really great drinks, we’re often looking for places
and poitíns on offer which you can enjoy at the bar,
that stand out in some way. Hidden above Captain
or take up residence in one of the little rooms where
Melville on the site of Melbourne’s oldest pub and
you can have your own private gathering. Most food
accessed from an old wooden staircase is the very
comes out of the Melville kitchen downstairs, there’s
intimate Loch & Key. Run by the very experienced
even salads for those who want a fresher option, but
Alan Raythorn and blurring the line between tradition
burgers and toasties are always a big hit and the
and trend, this is a bartender’s bar, where those who
perfect partners to alcohol.
work are given the autonomy to create drinks they want to serve and share with their patrons. He trusts
Drinks and eats aside, one of the most desirable
them to look after the venue as if it’s their own and
aspects of this bar is that it’s open until the wee small
treats them like a family. They are encouraged to
hours, Sundays and weekdays till 5am and Saturdays
have fun and be engaging and it’s nice to go to a bar
until 7am. Whether you stay all night or come past
where a little bit of cheekiness and familiarity with
on the way home for that last cheeky beverage, the
customers is promoted.
guys here don’t care, they just want to see you and share their unique hospitality. Forget the lockout laws
Located in the northern part of the CBD, Loch & Key
and come inside because while all the other bars have
has a covered outdoor terrace overlooking Franklin
gone to sleep the door’s always open at Loch & Key.
Street where you can sit and enjoy not only the great cocktails but also Guinness on tap and interesting wines sourced from around the world. Alan continues
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OUT AND ABOUT POW SUNDAYS LAUNCH PHOTOGRAPHY: Melissa Cowan
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POW Sundays will be open to the general public from this Sunday, 11th December all summer long - $10 Aperol Spritz and a Robarta Grill grilling Yakitori skewers all day and night for $10.00. A new range of colourful cocktails are available via the summer cocktail menu including Pomiscuous Girl (spiced rum, pomegranate, mint and lime) and Mango Baba (Cachaca, Monetnegro, mango, soy and vanilla).
Executive Chef Daniel Hawkins (ex.-Longrain) and Head chef Woosun Choi (ex-Newmarket) are turning up the tricks with a fresh new summer menu including crispy school prawns wrapped in betel leaves, soft-shell crab with green mango and spicy Kung Pao Chicken.
THE DIARY
December 28, January 25, February 22
SOUTH WHARF PROGRESSIVE DINNER Melbourne’s oldest but newest riverside neighbourhood, South Wharf, is delighted to welcome a dining experience with a difference through the Progressive Dinner; a fivecourse degustation from renowned Melbourne restaurants Akachochin, Bohemian, BangPop, Common Man, Meat Market and Plus 5. 21 January 2017
BALLARAT TO TRANSFORM INTO ‘BEERLLARAT’ WITH RETURN OF ANNUAL BALLARAT BEER FESTIVAL City Oval - Corner of Pleasant St North and Mair Street, Ballarat
Craft beer enthusiasts can rejoice with the historic town of Ballarat again transforming into ‘Beerllarat’ for a weekend in January, with the much-anticipated return of the annual Ballarat Beer Festival- Summer Spectacular.
Featuring a plethora of food choices from the best restaurants in the precinct, the South Wharf Progressive Dinner will offer authentic international dishes from Japan, Spain, Thailand and Australia, carefully crafted by each restaurant’s head chef. The flavoursome experience will be amplified further with matched champagne, wine and sake. SOUTHWHARFRESTAURANTS.COM.AU
Bigger and better than ever, the festival will showcase over 40 brewers, including the likes of Coopers, Pirate Life, Brooklyn Brewery, Hawkers and Two Birds, festival attendees will be treated to 20 new release beers never before tasted and summer delights never before seen in Ballarat held at the City Oval on Saturday January 21. Ballarat Beer Festival Director Ric Dexter said the original craft beer festival just keeps getting better each year. “It’s relaxed, it’s calm, the crowd is beautifully well behaved and it’s a fantastic event for everyone, not just those who have a passion for really great beer,” he said. For the first time in the festivals history, a human size foosball game will make its way onto the festival grounds as part of the ‘Beerllarat Olympics’, alongside an assortment of family-friendly games and drinking-friendly activities for a fun summer day out. December 19 2016 - February 28 2017 New in 2017 is the Ballarat Brewers Beer Garden, comprising of Ballarat-based brewers, as well as beer education classes run by Professor Pilsner and the Beer Diva.
SECRET GARDEN POP-UP BAR
For non-beer drinkers, a selection of ciders and wine will be on offer, as well as a cavalcade of food trunks offering a variety of cuisine to match the large selection of brews available, while a ‘Brew Cage’ will be on offer for those who want to enjoy a VIP experience.
From December 19, The Common Man Lawn will be transformed into a Secret Garden Pop-Up Bar complete with white picket fence, floral French-chic trimmings, a petanque playing field and summer swing and an array of fruity Lillet cocktails to enjoy.
A Friday night degustation dinner will act as a prelude to the festival and will be held in stripped down warehouse Housie Housie on January 20, with tickets priced at $95. Tickets for the Ballarat Beer Festival start from $50 and are now available to purchase, as well as tickets to Friday night’s degustation dinner, from WWW.BALLARATBEERFESTIVAL.COM.AU.
Common Man - 39 Dukes Walk, South Wharf
In collaboration with Lillet & Pernod Ricard Australia, visitors can enjoy a refreshing beverage from 12pm – late every day until February 28, 2017. Take advantage of the free entry, with amazing summer cocktails from $10, cocktail jugs from $25 and delicious food specials straight from the Common Man kitchen. THECOMMONMAN.COM.AU
18 December - 29 January
ADELPHI PIMMS POP-UP POOL SESSIONS 187 Flinders Lane, Melbourne
As the weather finally warms up in Melbourne, Adelphi Hotel’s iconic rooftop will once again play host to a series of weekend pop-up pool sessions. Until the end of January, Melburnians can cool down with a cocktail by the impressive 25-metre pool that juts out over Flinders Lane, complete with a glass bottom. It will be the last chance for rooftop lovers to experience the famous Adelphi pool before it undergoes a total refurbishment beginning February 2017. WWW.ADELPHI.COM.AU
12 January - 26 February 2017
YARRA STREET FOOD FEST Burnley Circus Park
Where to meet for dinner in the City of Yarra will not be a big decision this Summer. Yarra Street Food Fest has made the decision for you! How can you go past a selection of Melbourne’s best food trucks parked in a park beside a bar serving up cocktails and local beers on tap? Burnley Circus Park will be the home of the Yarra Street Food Fest and a rotation of fullbelly-making food trucks from January 12 up until February 26 2017. YARRASTREETFOODFEST.COM.AU
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