GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 49 FREE
PLEASE TAKE ME HOME
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CONTENTS EATING OUT
INTERVIEW
MÖRK BREWHOUSE 150 Errol Street, North Melbourne My Fair Melbourne CHOCOHOLIC TOURS Decisive Cravings CIRCA 2 Acland St, St Kilda Haynes and Bruce
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WAWA CHOCOLATIER Jade Anderson Monique Bayer
COOKING 12
GRAM GUIDE CHOCOLATE From Bean to Bar What’s in a Name? Buy Local This Easter
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REGULARS
AVOCADO AND DARK CHOCOLATE CHUNK COOKIES Megan Beatrice Jackson and Scott Rose
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VEGAN CHOCOLATE BARS Megan Beatrice Jackson and Zac Bird DOUBLE CHOCOLATE TIM TAM NO-BAKE CHEESECAKE Megan Beatrice Jackson
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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
30
OUT AND ABOUT
32
THE DIARY
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DISTRIBUTORS
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ADVERTISERS DIRECTORY
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ON THE COVER: CHOCOLATE Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavoured, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavouring ingredient in other sweet foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. (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 JESS HOURIGAN Art and 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
LA DONNA DEL VINO
MY FAIR MELBOURNE My
Fair
Melbourne
is
written
by
Melbourne lawyer and freelance writer
MONIQUE BAYER
La Donna del Vino is the pseudonym
HAYNES AND BRUCE
Monique Bayer owns Walk Melbourne
of this young lady from Melbourne who
With
Tours, where she share Melbourne’s
worked in wineries throughout Australia
communications experience in the realm
stories while sharing food. Her walking
and Italy. After years of gallivanting she
of music, food, fashion, design, politics
tours focus on the things that locals love
returned to Melbourne to market wine
and beyond, Georgia Haynes and Lauren
– coffee, dumplings, rooftop bars and our
and share her love of all things vinous.
Bruce have worked on photo shoots,
laneways and arcades.
In her spare time she enjoys cooking,
event photography, written and taken
gardening, drinking good vino and is
photos for various media outlets, written
Melissa Lirosi whose daily life involves
many
years
combined
slurping steaming coffee on her way to
She loves exploring her hometown with
a self-confessed Neb Head (someone
ministerial speeches, managed media
work, shovelling pink sashimi into her
visitors and uncovering its treasures for
really into Nebbiolo).
at high profile events and much more.
mouth before her 2pm teleconference
them. She says that “if you haven’t seen
and plucking plump dumplings from
Melbourne on foot, you have missed the
ladonnadelvino.com
articles, managed social media for a
bamboo steamers on Friday nights. MFM
best bits”.
TWITTER: ladonnadelvino
range of clients, and continue to work on
FACEBOOK: la-donna-del-vino
creative projects focused on community
compiles Melissa’s views and reviews on the glorious food, fashion and events in
Monique’s
her fair city.
Melbourne: uncovering a delicious city’
first
book
Together, they have produced feature
‘Devouring
development.
contains six self-guided food and drink
haynesandbruce.com
myfairmelbourne.wordpress.com
themed walking tours of Melbourne with
INSTAGRAM: haynesandbruce
INSTAGRAM: myfairmelbourne
stories of the people and places you’ll
TWITTER: haynesandbruce
TWITTER: MyFairMelbourne
meet along the way. Her upcoming book, ‘The Glutton Guide to Melbourne’ will be published in May 2015. She also writes a blog (sporadically) about food, coffee and other goods things. Mostly in Melbourne. Sometimes beyond. She is the winner of the 2014 Victorian Tourism Award for Youth Achievement. DEAN SCHMIDEG professional
DECISIVE CRAVINGS
walkmelbourne.com.au
A
photographer
and
Decisive Cravings is a food review and
INSTAGRAM: moniquebayer
copywriter with an interest in fashion
recipe website categorised by cravings.
ON THE BANDWAGON
TWITTER: walkmelb
and design, Dean is known as one of
It is also the labour of love of Melbourne
Trev spends most weekends drinking
FACEBOOK: walkmelbourne
Melbourne’s coffee addicts and foodies,
foodie, Jen Curcio. Find local breakfast,
craft beer, playing guitar really loud while
regularly seeking out new and interesting
lunch and dinner spots that have stood
drinking craft beer and eating as much
cafes and bars. He shares these and the
the test of time, including vegetarian,
amazing food as he can stomach – whilst
things he prepares at home across social
allergy-free, kid’s food, cookbook reviews
drinking craft beer. He founded Bendigo
media. His posts celebrate the produce,
and overseas recommendations.
Beer to legitimise his addiction and hang
the people he meets and places he goes
out with some awesome people. Loves a
to, telling a story with the aim of enticing
decisivecravings.com.au
chat.
the reader and bringing people together.
TWITTER: DecisiveCraving
TWITTER: Onthe_bandwagon
FACEBOOK: imagesds
INSTAGRAM: Onthe_bandwagon
INSTAGRAM: dsimages
FACEBOOK: decisivecravings
TWITTER: imagesDS EMAIL: deany76@gmail.com
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E V E R Y T H I N G A G R E AT C H E F N E E D S F O R E V E R Y O C C A S I O N
www.chefshat.com.au
NOW OPEN BOY & CO. OPENED: March 12, 2015 Newly opened in Malvern, the kids at Boy & Co have created a space dedicated to best in sweet and salty; milkshakes and fries. One of a growing number of niche foodie outlets to open up in our fair city, Boy & Co’s menu features five classic shake options as well as six ‘pimped’ offerings with names such as Hansel and Gretal and Britney Spearmint. On the fries front, you’ve got a selection of sweet potato or regular and their loaded options include gravy and cheese and our personal favourite, chili cheese. 224 GLENFERIE ROAD MALVERN facebook.com/boyandcoshakes
NORTH EAST PRECINCT OPENED: Early April, 2015 Naked Espresso are at it again, this time setting up shop in Bentleigh East. Husband and wife team, Jason and Cherise Berley have teamed up with like-minded Melbourne hospo, Ron Haver, to create a cafe offering speciality coffee with a range of alternative brewing options as well as a delicious and healthy all day food menu. Set to open early April, if North East Precinct is anything like Naked Espresso, then Bentleigh East should be getting excited.
CROMPTON COFFEE OPENED: Early April, 2015 Victoria Street Richmond will welcome a new tenant in early April, with the arrival of Crompton Coffee. While there is no doubt the coffee will be a stand out (headed up by Cameron Green - ex Seven Seeds), this new venue is actually all about bread...or to be correct, toast. Inch thick toast to be exact. Inch thick toast, made from local bread and topped with hazelnut cocoa butter, figs and honey or buffalo mozzarella avocado and tomato, just as an example. Let’s face it, who doesn’t love toast? 380 VICTORIA STREET RICHMOND www.cromptoncoffee.com
892 NORTH ROAD, EAST BENTLEIGH
facebook.com/cromptoncoffee
facebook.com/NorthEastPrecinct twitter.com/NEPrecinct
THE KILBURN OPENED: March 20, 2015 Leading the ignition of Hawthorn’s emerging bar scene, The Kilburn is set to bring an extensive range of premium whiskies, craft beers and cocktails to Melbourne’s qualityhungry inner-east. Hawthorn’s hottest new venue is already taking its role as the suburb’s drinking ambassador very seriously. An entire room, catering to up to 30 people, will be dedicated solely to whisky tastings. Offering sophisticated bar food and a comprehensive spirits list, six days a week with a 3am license, the opening of The Kilburn marks the next stage of the Glenferrie Road precinct’s cultural revival. 348 BURWOOD ROAD HAWTHORN thekilburn.com.au facebook.com/TheKilburn
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580 BENCH OPENED: March 18, 2015 Slater St Bench has a little brother, with the opening of 580 Bench earlier this month. Touted as ‘less, but better’ by the Slater St boys, 580 Bench is everything you expect, and more, from the creative, but minimalist team. The coffee is amazing, the food uncomplicated and the design aesthetic of the interior makes the heart skip a beat. 580 Bench is simplicity meets luxury at it’s very best, with some damn fine coffee to boot. 348 BURWOOD ROAD HAWTHORN instagram.com/580bench
TRANSFORMER FITZROY OPENED: March 19, 2015 There is a new vego joint hitting Fitzroy, with Transformer having open mid-March. Transformer, from the owners of Brunswick Street favourites Vegie Bar and Rice Queen, is headed up by Luke Florence in the kitchen and boasts a sophisticated vegetarian menu with items such as ricotta and rye gnocchi with pumpkin mousse and blueberry compote and king oyster mushroom with confit garlic and pine-nut puree and smoked shallot. 99 ROSE STREET FITZROY transformerfitzroy.com
BAHARI OPENED: March 10, 2015 Tassie duo, chef and restaurateur Philip Vakos (Masterchef second season) and friend Stell Kaponas, have combined their experience to present a fresh, funky and ‘gringlish’ (Greek/English) vibe in the heart of Richmond with their new restaurant Bahari. The new space showcases their quality interpretations of classic Greek dishes and desserts, whilst also their flare for balancing spices and flavours; by constantly reinventing the way Greek food is enjoyed by their customers. 179 SWAN ST RICHMOND bahari-richmond.com.au 9427 7898
AROUND THE TRAPS SMITH AND DAUGHTERS BRANCHES OUT Mo Wyse and Shannon Martinez, who have transformed vegan dining in Melbourne through their outstandingly successful restaurant, Smith & Daughters, are branching out, set to open a New York style deli, complete with groceries, takeaway sandwiches and more of their wonderful home-style food. Smith & Deli will offer a deli-style grocer and sandwich shop in Fitzroy, with a launch day due around mid-April. The new space will be designed for ‘graband-go’ passers-by as well as regulars, with pre-made lunchboxes, smoothies fresh made, New Yorki deli style sandwiches and salads all available. The groceries component will include house made vegan cheese, fresh pasta and fruit and vegetables, amongst much more!
DC COFFEE TO LAUNCH RETAIL BRAND Local coffee roaster, DC Coffee is set to launch a retail offering in mid-April. Having made a name for themselves in Melbourne and surrounds with their outstanding coffee blends, semi-trailers and half pipes at coffee expos and their passionate support of local music through DC Tunes, DC’s retail launch allows the everyday punter to enjoy their amazing blends in the comfort of their own home. All-City Espresso, District Espresso and Northside Espresso will all be available in 250g packs and the trio will be accompanied with the brand’s first foray into drinking chocolate, with Pretty Sweet Chocolate added to the offering. Stay tuned. ALL-CITY ESPRESSO Origins: Colombian Anei and Sumatra Mandiri Co-op beans. Taste: Strong, rich body with toffee, honey and vanilla notes. Strength: 8/10
NORTHSIDE ESPRESSO Origins: Brazil, Dos Costas Boa Esperança Taste: Mild, smooth body with delicate notes of caramel, hazelnut and a milk chocolate finish. Strength: 5/10
DISTRICT ESPRESSO Origins: Ethiopian Sidamo, Oromia Coop. Taste: Medium, silky body with a chocolate and blueberry flavour, with hints of almond and dry cocoa. Strength: 3/10
PRETTY SWEET CHOCOLATE (400g) Made from: Premium organic cacao, organic coconut sugar and a hint of vanilla.
MELBOURNE RESTAURANT WINS TOP HONOUR IN ASIA Iconic Melbourne restaurant Chin Chin has won the award for Tastiest Pork Dish in Asia at the Chowzter Asia Awards 2015, beating a strong field of pork dishes from across Asia. The caramelised sticky pork dish has been a sensation with diners at Chin Chin ever since it appeared on the menu when the restaurant opened. Being nominated is an honour”, said Executive Chef Benjamin Cooper, “but to win is amazing. We’re chuffed!” Chowzter is based out of London and with its 150 foodie “experts” or Chief Chowzters in each city covers a social media reach of over a million. The website at www.chowzter.com celebrates fast feasts from all over the world. Chowzter also features destination (fine) dining restaurants on its website.
ONE DOOR CLOSES, ANOTHER OPENS Philippa Sibley and Jason M Jones have parted ways, closing the doors on their much celebrated Melbourne establishment, Prix Fixe. The concept restaurant, which was only meant to be around for 12 months, will be replaced by Entrecote City in mid-May. Entrecote City is the brother of Jones and Adam North’s South Yarra steakhouse, Entrecote. Entrecote, which only opened two months ago, has already made a name for itself, serving up classic yet simple Parisian style steak frites with Hopkins River Beer being the showcase on the menu.
FRI 27 MARCH 8 am -5 pm
FRI 3 APRIL CLOSED
SAT 28 MARCH 8 am -4 pm
SAT 4 APRIL 8 am -4 pm
SUN 29 MARCH 8 am -4 pm
SUN 5 APRIL 8am -4 pm
WED 1 APRIL 8 am -4 pm THU 2 APRIL 6 am -4 pm Enjoy 2 hours FREE parking on Market days
NORMAL TRADING RESUMES * 6am fresh food opens, 8am general merchandise opens.
CLOSED ANZAC DAY SATURDAY 25 APRIL
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EATING OUT NORTH MELBOURNE
THE HOUSE THAT MÖRK BUILT 150 Errol St, North Melbourne Ph: (03) 9328 1386
WORDS AND PHOTOGRAPHY MY FAIR MELBOURNE PHOTOGRAPHY STEPHANIE SOMEBODY
I HAVE A THING FOR OPEN FIRE PLACES.
garden. It was grey against green out there, but
something different. The key is to close your
we were warm from deep within our bones. For
eyes, take a whiff and forget where you are - just
I find them comforting. It’s not just the flickering
us, it was the ultimate feeling of security. That
for a moment.
amber flames or the raw heat emanating
sense that nothing could touch us. Walking into
from glowing embers, it’s the scent. The smell
Mörk’s Chocolate Brew House, that same feeling
I was so happy to hear of the opening of Mörk’s
of burning wood swirling from a fire place
of childhood comfort returned. Perhaps it was
new café and concept store. When I interviewed
immediately takes me back to chilly winter
the smell of smoked beech lingering from my
Kiril and Josefin a few months back they spoke
afternoons at home with my siblings. We would
cup, or the unmistakable scent of chocolate as
with such passion about their product that I
sit by the fire after school, gulping our hot drinks
we poured it, hot and thick, into our glasses.
couldn’t help but get excited with them. Mörk’s
and watching the rain fall onto my mother’s
I guess for everyone, these aromas conjure up
Chocolate Brew House is the couple’s newest
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venture and an Australian first. The café is
cult drinking chocolate brand, has pushed the
beverages. You can choose from Mörk’s house
dedicated solely to the art of drinking chocolate,
boundaries to bring some unexpected chocolate
hot chocolate range like the original dark
with Mörk’s signature dark blends taking centre
beverages to the Mörk menu. I went along to
70% cacao, or go for one of the more creative
stage. Now, when these guys say it’s just about
visit the store on a sunny Sunday afternoon and
signature drinks. There are a few sweet snacks
the chocolate they are serious. With not a single
founds lines of people snaked out the door. A
available too – think fluffy brioche smothered
coffee on the menu, you couldn’t get a skinny
sure sign they are doing something right.
in dark chocolate spread and house made marshmallows.
latté even if you dropped to your knees, balled your fists and begged. Josefin, the master chocolatier behind the
The menu is simple to navigate. We were there for drinking chocolate and there are nine on offer
We
began
our
as well as a couple of water based chocolate
recommendation,
afternoon the
with
Chocolate
Josefin’s Soda.
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Presented as a simple glass of bubbly soda
salt and an overturned, stemless wineglass
offering made from Mörk’s signature dark
water, this one might appear as a mistake
encasing some seriously divine-smelling smoke.
drinking chocolate swirled with chilled milk and topped with a hot and creamy custard. The idea
when it first arrives at the table. But wait a few moments and the performance begins. It
We were encouraged to really savour the scent
is for diners to relish the delicious dichotomy of
starts with a couple of spritzes of citrus mist
of the smoke captured in the glass as we first
hot and cold. But for me it was the melding of
to prime the soda before a generous dose of
overturned it, and then again once we had
the delightfully bitter dark chocolate against the
flowing milk chocolate is poured right in. The
poured the chocolate into it. This drink was more
super sweet topping that made this dish shine. The
result was a little startling. The drink is light and
about the smells than the taste. I was intrigued
custard is noteworthy in itself. Wonderfully thick
frothy without compromising on those rich milk
with how the scent of the smoke deepened and
and with a hint of citrus flavour we devoured
chocolate flavours. Who knew a chocolate drink
developed when the dark drinking chocolate
it by the spoonful and longed for more.
could be refreshing and creamy without a heavy
was added. The grilled marshmallow on the side
milk base? I liked it. Actually, I loved it.
was a nice touch, adding a bit of nostalgia to a
In a city where caffeine reigns supreme some
drink already reminding me of my younger years.
might consider Mörk’s ‘no coffee’ Brew House an abomination. But the lines out the door and
The drama is taken up a notch with Mörk’s now famous ‘Campfire Chocolate’. This one comes
Those who spent their formative years slurping
groups sprawled on Errol Street’s grassy median
in four parts: a jug of dark drinking chocolate, a
chilled chocolate milk will love Mörk’s grown
strips tell a different story. I overheard someone
marshmallow on a stick, a sprinkling of smoked
up version. The ‘layered chocolate’ is a simple
say that Mörk’s Brew House will be the Gelato
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Daniel Briggs Head Chef
“
The staff at Cedar provide excellent assistance and always do so with a smile. I have been shopping with Cedar Hospitality since it was recommended to me as an apprentice and now I recommend it to mine.
”
599 Church St, Cremorne VIC 3121 (03) 9427 1307
Messina of the cooler months, and that sounds about right. But Zernell’s own ambitions are a little different, “everyone grows up with sweet hot chocolate from childhood, and we wanted to push the boundaries” she said. “If we could get as excited about drinking chocolate now as when we were kids, wouldn’t that be a wonderful thing?” Well, I’m not going to argue with that. MÖRK BREWHOUSE 150 Errol St, North Melbourne 03 9328 1386 morkchocolate.com.au facebook.com/MorkChocolate twitter.com/morkchocolate instagram.com/morkchocolate
cedarhospitality.com
223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com 11
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INTERVIEW WAWA CHOCOLATIER
WAWA CHOCOLATIER wawachocolatier.com.au WORDS MONIQUE BAYER PHOTOGRAPHY TIMOTHY HERBERT
Ever thought of mixing blue corn with blueberries? What about lavender
Jade also hand makes the honeycomb using Melbourne City Rooftop
and honeycomb? Jade Anderson of Wawa Chocolatier has and lucky for
Honey. In fact, she prepares all the fillings herself.
us she is blending these delicious flavours through European coverture chocolate for our eating pleasure right here in Melbourne.
During out chat, I asked Jade if there are ever been flavours that just don’t work? “I had a play with wasabi for a while and although the wasabi and
Jade is from country Western Australia (hence Wawa) but has adopted the
peanut in white chocolate wasn’t bad, I wanted to create flavours that
big smoke of Melbourne as her home. She came here looking to find “what
people would enjoy and come back for. This was one of those ones you try
she would do for the rest of her life” and became somewhat enchanted
for the experience but you’ll never be sitting on the couch craving it again.”
with the craft of cake decorating.
Currently Jade hand makes all of her chocolates in her home kitchen. Something she considers to be perfectly normal, but she was interested
Her plan was to learn some great skills in Melbourne and then take them
to discover that some people are unsure about the idea. She is quick to
back to WA and decorate cakes. But two things threw a spanner in the
reassure them. “We are a kid, pet and meat free household and the council
works. Firstly, love – she met her partner and they have set up home in
reviews my records and conducts regular inspections just like any other
Carlton. Secondly, during her adventures in cake decorating, she found
food premises.”
herself drawn to all the aspects that let her work with chocolate. She soon figured out that really, that was her passion.
But what about her home looking and feeling like a chocolate factory? “It actually doesn’t take a lot of space because I make small batches of
While Jade has been messing about with flavours for about four
30 bars at a time of each flavour. My tank is six litres and I have a slab of
years, in 2014 she worked with a designer to create the right look and
marble that is great for tempering (my girlfriend’s Dad found in his shed!)
feel for her packaging and then launched Wawa Chocolatier at the
Although I’d like to find a space outside of the house eventually, I don’t
Coburg Night Markets. This young business has some of the most
want to use tempering machines. I spend a day producing the fillings and
interesting flavours mixed through chocolate that you will see anywhere.
then have a moulding day where I mix them with chocolate.”
Jade’s favourite is the milk chocolate with lavender, honeycomb and cacao nibs. I asked her why. “Honeycomb!” was her immediate and enthusiastic
“We actually don’t need to eat a lot of chocolate, so I’d like to encourage
response, but then upon a bit of reflection she offers that the lavender
people to pay a little more for good chocolate, but eat less of it.” This
they use is from a town in Western Australia, near to where she grew up,
kind of enlightened thinking surfaces again when I ask Jade about her
so there’s a connection to home there as well.
vision for the company. Her answer has nothing to do with chocolate. “I want to create a good little business culture. It’s not just about chocolate.
Crazy, huh? Jade says that the inspiration for the interesting fillings, or
I’ve worked so many places and seen how to do things and not to do
‘inclusions’ as she calls them, come from the ingredients themselves.
things. A lot of workplaces don’t take enough care to keep staff happy and motivated and learning. I want to create something where people will
“I have worked backwards. The project has been on the radar for two or
come to work and love it”.
three years. I’ve come across ingredients that I’ve liked and then tried to make things with them. It’s often not just the product, but the people
But its early days and right now, Jade has created something that we’ll all
behind it as well. Being in Melbourne and reading about the food scene
be coming back for and loving it.
you just think ‘I love what they are doing!’ For example think about Melbourne City Rooftop Honey and Baker di Chirico. Essentially, it was the
WAWA CHOCOLATIER
ingredients that inspired the product”. She really goes out of her way to
wawachocolatier.com.au
include some of those loves.
info@wawachocolatier.com.au 0409 107 469
“The blueberries are a real labour of love. I only wanted to use Moondarah
facebook.com/wawachocolatiermelbourne
blueberries (a family owned and operated farm in Gippsland), but they
instagram.com/wawachocolatier
don’t provide a dehydrated product. I hand chop and dehydrate each one of the berries myself”.
13
EATING OUT MELBOURNE
MELBOURNE CHOCOHOLIC TOURS chocoholictours.com.au
WORDS AND PHOTOGRAPHY DECISIVE CRAVINGS
Melbourne is internationally renowned for
journey “from plantation to plate� including
its food and its laneways – brought together
a cocoa pod which has no scent and looks
in a delightfully sweet way by the team at
like a percussion instrument. Each pod takes
Chocoholics Tours.
five to seven months to grow on the trunk of the cocoa tree and once they are ripe, are
Founded
in
1995 when
Suzie
Wharton
harvested by hand.
realised her vision of a chocolate and desserts walking tour while working at the Melbourne
Cocoa beans are removed from the pod by
Convention and Marketing Bureau, today
hand, fermented and dried in natural sunlight.
Chocoholics Tours operates seven days a
While similar in colour to chocolate the beans
week offering a range of different tours for
themselves smell quite unpleasant!
Anzac Triple Chocolate Coconut Lemon Cream • Fresh Passionfruit Cream Macadamia White Belgian Chocolate Pistachio White Belgian Chocolate Anzacs White Belgian Chocolate Ginger Almond Lemon Myrtle Roasted Hazelnut Dark Belgian Chocolate
those with a sweet tooth. Before we set off Sue gave us a few tasting Whether you’re more partial to organic, fair
tips: don’t just eat the chocolate. Look at it.
trade chocolate; only consume chocolate
Smell it. Snap it. Press it against the roof of
of the darker variety or profess to be a
your mouth. Experience the different flavours.
chocolate lover of any kind, Chocoholic Tours Equipped with our “I’m a chocoholic� badges,
has got you covered.
a tour map of our stops - Cacao Lab, Alison We took their Bittersweet Chocolate tour for
Nelson’s Chocolate Bar, Koko Black, Haigh’s
a test walk one Sunday and did a lot more
Chocolates and Ganache Chocolate - and
than just consume chocolate.
a complimentary bottle of water we hit the laneways of Melbourne.
The two-hour tour kicked off with a briefing session from tour guide Sue who first
With her brown “Chocoholics Tours� balloon
explained that the majority of chocolate
overhead, Sue lead our procession to Cacao
produced in Australia is made from cocoa
Lab in Driver Lane where she explained the
sourced overseas, with the exception of
finer details of becoming a master chocolatier.
Daintree
We discovered that anyone trying to open
Estate,
Australia’s
first
cocoa
plantation based in Far North Queensland.
Michels Fine Biscuit Co. bake small traditional batches in our commercial kitchen in Castlemaine, sourcing the very best fresh ingredients — including berries from the Yarra Valley, free range eggs from Great Western, Victorian butter and flours, and the worlds best Belgian Couverture Chocolate. Our biscuits are sought after by cafÊs across Melbourne and regional Victoria. Contact us for details of our full cafÊ range.
a chocolate lounge in Europe without their Masters in Chocolate Making is considered a
We were invited to feel, smell and taste different stages of the Daintree Estate
fraud and can be fined!
03 5472 4274 info@michelsfinebiscuits.com.au www.michelsfinebiscuits.com.au15
Cacao Lab produces Belgian chocolate combined with locally sourced,
the opportunity to try some freshly made raspberry chocolate ganache
all natural ingredients such as fruit and nuts, and no artificial colours or
from Vincent himself!
flavours. Next stop: Haigh’s Chocolates in the Block Arcade. This year Australia’s On to our first tasting – a beautifully decorated Café au Lait coffee caramel
oldest family-owned chocolate business celebrates 100 years in business
ganache chocolate which we learnt take three days to make due to their
and is now run by fifth generation family members. Haigh’s Chocolate is
complex three step process. First cream and cacao is combined to make
made from the family’s own secret recipe - only known by three people
ganache and left to cool, then the ganache is rolled and piped into pieces,
within the business – which gives their product its own unique flavour.
on day three the chocolates are rolled in chocolate and finally decorated – certainly makes you appreciate fine chocolate even more after hearing
Their chocolate pastilles, which literally melted on the tongue, were
all that!
followed up by a slightly more ‘challenging on the teeth’ Almond Vanilla Nougat, but was equally delicious.
Second stop on our tour, Alison Nelson’s Chocolate Bar is located in one of Melbourne’s newest shopping destinations, The Emporium. Originating
What better way to end a tour for chocoholics? With more chocolate
in New York, the bar’s menu is based on the New York version but has
of course! A quick wander over Collins Street and we reached our final
been given a local twist. Particularly intriguing were the ‘Flavours of
destination, Ganache Chocolate, where we were greeted by owner and
Asia’ featuring Sticky Rice, Green Tea with Ginger and Yuzu Caramel. The
Master Chocolatier Arno Backes.
Melbourne store is one of only three locations outside the US with the others located in Qatar and Dubai.
After presenting us with a beautiful Hazelnut Chocolate Layer Cake for afternoon tea, Arno made us all feel a little better about our indulgent day
Starting to feel the chocolate endorphins kicking in, we marched onto our
with the revelation that he consumes at least one kilo of chocolate per
next destination.
week.
Including its flagship ‘salon’ in the beautiful Royal Arcade, Koko Black now
With a full belly and a happy heart, it’s safe to say that this chocolate lover
has 14 locations around Australia and recently opened in Christchurch,
had her cake and ate it too.
New Zealand. The salon’s Master Chocolatier, Vincent Kwek, happened to be on site the day we visited, so in addition to tasting a delicious mango
CHOCOHOLICS TOUR
and vanilla dark chocolate (my favourite of the tour) we were also given
chocoholictours.com.au
16
17
THINGS WE LOVE GRAM FEATURE
GET A TASTE FOR FARM TO TABLE WITH FOWLES WINE Fowles Wine - the world’s first winery to craft wine to match with wild game meat - are due to launch a new wine range designed to match with farm fresh meats called Farm to Table. As farmers and winemakers with significant experience growing their own grass fed sheep or sourcing game from the wild, Fowles Wine have identified the different qualities of farmed and wild meat and understand how to blend wine to match its profile. With Farm to Table, Fowles Wine have modified the way they make the wine to match the more If you’re looking to surprise someone with the perfect gift,
‘open’ fibre, ‘softer’ texture and higher fat content of farm
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reared meat.
team have a hamper for all occasions and the best part is they specialise in delivering hampers that surprise and
With this in mind, their Farm to Table wines are underpinned
delight. Don’t expect wine and biscuits when you open a
by fresh acidity but have slightly fleshier fruit and a firmer
Noch hamper, instead expect something complete unique
tannin structure (when compared with their ‘wild food’
and luxurious.
wines) to complement the characters of farmed meats.
Their most popular hamper at the moment is the “Love
Like all of Fowles Wine’s ‘food wines’, Farm to Table is driven
Your Tea Time” hamper, which includes a beautiful love
by their hunger to get closer to the source of food and wine,
heart cushion, Crabtree and Evelyn Hand Cream, Rebalance
and build an understanding of how to hunt, grow and blend
Me Tea, Côte Noire Candle and Dunbar Sloane Soap – talk
it to create harmonious taste experiences.
about indulgence! Available from 28 February, Farm to Table wines retail at Every hamper is hand packed here in Melbourne and
$14.95 and are exclusive to Fowles Wine Cellar Door. The
delivered (free of charge if delivering to Australia’s eastern
Farm to Table range includes: Sauvignon Blanc, Chardonnay,
seaboard) in a beautifully designed and crafted hamper
Pinot Noir, Shiraz and Cabernet Merlot.
box. All hampers include a personalised message that the
For more information or to order Farm to Table wines online
sender can craft for the recipient, and corporate hampers
head to: WWW.FOWLESWINE.COM or call the Cellar Door
can even be arranged to include the company newsletter
on: (03) 5796 2150
or message. With Noch’s easy to use website, all you need to do is jump online, choose the perfect luxury hamper and then let Mandy and team take care of the rest for you. Surprise your loved one, friend, family or co-workers with the perfect Noch Luxury Hamper. NOCH.COM.AU
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PROMISED LAND COFFEE Promised Land Coffee (PLC) was founded in 2014 by former specialist barista and barista trainer Jonathon Sciola, who started supplying beans and support to speciality cafes, and has now created an innovative idea that’s changing coffee in Melbourne. THE PLC team brew up the coffee into their specially designed airpots and deliver them daily to your office, café or event. Sourcing speciality green beans, PLC roasts lighter than traditional roasters, yet fully develops the flavour. They then grind the freshly roasted beans using an EK-43 which grinds the best of the beans by
performing
uniform
particle
separation.
Each
airpot
holds
15 cups of coffee and keeps the coffee hot (or ice cold) all day. You simply pour and serve. This truly is a product that warms you during
HOSPITALITY, CATERING & RESTAURANT SUPPLIES SINCE 1947
winter and keeps you cool and caffeinated through summer. Cafes/offices also can purchase the beans for use on their espresso machines. Delivery is anywhere in the CBD or pick-up from their brew bar in Collingwood with the service expanding to suburbs later this year. The PLC team are offering GRAM readers 50% off when you take up a two week trial. Contact the team today on 0466 418 990 or by email info@promisedlandcoffee.com WWW.PROMISEDLANDCOFFEE.COM
WIN A SEAFOOD FEAST! South Melbourne Market are giving you the chance to WIN one of two $250 seafood feasts, courtesy of South Melbourne Seafoods and Aptus Seafood. For your chance to WIN, enter online or complete an entry form next time you visit the Market. SOUTHMELBOURNEMARKET.COM.AU
HOTEL AGENCIES IS A LEADING IMPORTER AND SUPPLIER OF CROCKERY, FOODSERVICE EQUIPMENT, GLASSWARE, CHEFWARE, DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THE HOSPITALITY INDUSTRY. OUR FAMOUS BRANDS INCLUDE DUDSON,
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Visit our Superstore at 298 Nicholson Street Fitzroy Victoria 3065 Contact Us T 03 9411 8888 F 03 9411 8847 customerservice@hotelagencies.com.au Find us on
19
THE GRAM GUIDE TO
CHOCOLATE
20
FROM BEAN TO BAR
HOW CHOCOLATE IS MADE
STEP 1: HARVESTING The process begins with harvesting, which
cocoa solids and cocoa butter. The cocoa butter
usually occurs twice a year. Because the trees are
is extracted from the chocolate liquor using a
too fragile to climb, harvesting is accomplished
hydraulic press, leaving behind a powdery disc.
by workers on the ground. Once the pods are
When pulverised, this Presscake, as it is known,
cut down the pods are cut open with machetes
becomes common cocoa powder. The extracted
and the white pulp containing the cocoa beans
cocoa butter is used by manufacturers to give
is scooped out.
their chocolate a smoother, glossier texture.
STEP 2: FERMENTATION
STEP 7: CONCHING
The beans are placed in earthen pits or wooden
To further refine the texture of the final product,
bins and covered with banana leaves and left
and to really bring out the flavour, the mixture
to ferment for five to seven days. Fermentation
then goes through the process of conching. This
is the first step in developing the flavour of
process can take anything from a few hours to
the chocolate, meaning the individual farmer
a few days depending on the quality of the final
often have a direct impact on the quality of the
product.
finished chocolate.
This process affects the chemical structure of the chocolate, as well as the particle size and thus
STEP 3: DRYING
has a huge impact on the flavour notes in the
Once fermentation is complete the beans
finished chocolate. Deciding exactly how long to
must be dried. This is often done by laying the
conch for is part of the chocolate maker’s skill.
beans out flat under the heat of the sun. Some
It’s during the conching process that sugar,
manufacturers try to speed this process along
milk powder (for milk chocolate) and other
by drying the beans over a fire, which gives them
flavourings are added to the chocolate.
a smoky, inferior flavour. From here, the beans are bagged and shipped around the world.
STEP 8: TEMPERING When you break a piece of chocolate off, you
STEP 4: ROASTING
should be met with a good ‘snap’ –the quality of
Upon arrival at the manufacturing facility, beans
snap is often a sign of the quality of the chocolate,
are roasted to bring out the intense chocolate
and this is refined during the tempering process.
flavours and colours. The time and temperature
The process is essentially a controlled process
of the roasting depends on the type of beans and
of raising, lowering and raising the temperature
their relative moisture levels, and the chocolate
of the chocolate to form exactly the right kind
makers themselves.
of crystals. Untempered chocolate is crumbly and soft, and not anything like what we know as
STEP 5: CRACKING AND WINNOWING
chocolate today.
After roasting, the beans are transferred to a winnower that removes the shells of the beans
STEP 9: MOULDING
and leaves the “nibs”—the essence of the cocoa
The final step in the chocolate creation process
bean that’s full of cocoa solids and cocoa butter.
is to pour the finished chocolate into a mould. Melted chocolate is poured into plastic moulds
STEP 6: GRINDING
and agitated to remove air bubbles. Large scale
The nibs are then ground to a thick, rich
operations rely on machines and conveyors
paste called chocolate liquor or cocoa mass
to complete this process, while many smaller
(a somewhat misleading term, as it actually
chocolatiers still complete this process by hand.
contains no alcohol). This liquor is the foundation for all chocolate products and contains both
21
WHAT’S IN A NAME? CHOCOLATE AND ALL IT’S FORMS MILK CHOCOLATE
GIANDUJA CHOCOLATE
A combination of cocoa solids and milk (either
The name given to a European style of chocolate
fresh milk, milk powder, or condensed milk) and is
made from chocolate and nut paste. Hazelnut
the world’s most popular forms of eating chocolate.
paste is most common, but gianduja can also be
Milk chocolate is less widely used for cooking, and
made with almond paste.
generally contains 20-30% cocoa solids.
BITTERSWEET CHOCOLATE DARK CHOCOLATE This chocolate type has less sugar and more A form of chocolate that has little, to no added
chocolate liquor than semisweet chocolate, but
milk and a minimum of 35% cocoa solids. Dark
the two are interchangeable in cooking. This is also
chocolate is produced by added fat and sugar to
often referred to as couverture chocolate.
cocoa and is enjoyed widely for both eating and cooking.
COUVERTURE CHOCOLATE
SEMISWEET CHOCOLATE
Used mainly for chocolate confectionery and dessert making in professional kitchens, couverture
Frequently called for in recipes, this is a dark
chocolate is expensive to buy but is the finest
chocolate that contains a lower sugar level than
quality when it comes to chocolate. It has a high
conventional dark chocolate.
percentage of cocoa butter that gives it a glossy appearance.
UNSWEETENED CHOCOLATE COCOA POWDER Often difficult to find, baking chocolate as it is also know, contains nearly 100% cocoa solids and has a
Available as either natural or Dutch-process, cocoa
bitter flavour. Bakers and dessert cooks opt for this
powder is what is left when all the cocoa butter
type of chocolate when they wish to control the
has been extracted from the roasted and ground
sugar levels in their creation.
cocoa beans. Natural cocoa (look for unsweetened cocoa powder) is lighter in colour than Dutch
DRINKING CHOCOLATE
process, but has a strong chocolate. Dutch-process cocoa is processed with an alkali to neutralise its
A powered mixture of cocoa powder and sugar that is combined with hot milk to make hot chocolate. Good-quality drinking chocolate can also contain grated dark chocolate. White Chocolate: Technically this is not really chocolate as it doesn’t contain any cocoa solids – just cocoa butter, milk and sugar.
22
natural acidity and give it a rich, dark brown colour.
CHOCOLATE IN MELBOURNE
BUY LOCAL THIS EASTER
BURCH AND PURCHESE SWEET STUDIO
LIEFJE
THE MINISTRY OF CHOCOLATE
Owner/Chef Darren Purchese produces exquisite
Handmade
and extravagant sweet creations, he skillfully
ingredients and the finest fairly-traded Peruvian
during
balances flavour and texture by thoughtfully
organic raw cacao couverture, Liefje chocolate
Melbourne and is committed to producing high
combining delicious components.
is free from dairy, gluten, cane sugar, soy and
quality chocolates and cakes by using the finest
647 Chapel Street, South Yarra
preservatives.
couverture chocolate from Belgium and France
burchandpurchese.com
liefje.com.au
as well as fresh ingredients and innovative
in
Melbourne
from
all
natural
The Ministry of Chocolate had humble beginnings 2008
at
farmers
markets
around
flavours, all from their Malvern shop. COCAO FINE CHOCOLATES AND PATISSERIE
PANA CHOCOLATE
1361 High Street, Malvern
Cacao are operators of four retail stores
Pana Chocolate is a raw, organic chocolate that
ministryofchocolate.com.au
throughout Melbourne and is headed up Master
is handmade in Melbourne, Australia. It contains
Chefs Laurent Meric and Tim Clark the award
only natural ingredients such as raw organic
KOKO BLACK
winning team.
nuts, organic goji berries, organic coconut flakes
Koko Black started after found, Shane Hills
cacao.com.au
and pure 100% essential oils.
traveled
panachocolate.com
essence, something he felt was not being fully
SISKO CHOCOLATES
Europe
in
search
for
chocolate’s
expressed. Fast forward 14 years, and Koko
Founded by chocoholic Christina Tantsis, Sisko
MONSIEUR TRUFFE
Black’s name is now synonymous with chocolate
Chocolate specialises in artisan small batch
Single-origin chocolate-chocolate that captures
in Melbourne. Now employing over 350, Koko
chocolates, and is know around Melbourne
the various, distinct flavours of the regions we
Black’s handcrafted artisan chocolates are the
for the artistic and quite stunning, chocolate
source from- is what motivates us, and sharing
finest in luxury chocolate.
sculptures.
our passion and knowledge with our community
kokoblack.com
330 Auburn Road, Hawthorn
is one of our most essential intentions.
siskochocolate.com
monsieurtruffechocolate.com
C r e at i v e - SINCE 2005 -
23
24
EATING OUT ST KILDA
CIRCA 2 Acland St, St Kilda Ph: (03) 9536 1122
WORDS AND PHOTOGRAPHY HAYNES AND BRUCE
Among the larrakin culture typically found along Acland St, St Kilda, there
Pork with Josephine plum, kohlrabi and lovage was one of the best pork
is an unexpectedly dignified establishment: Circa at The Prince.
dishes I’d experienced in a long time. The amalgamation of unique flavours worked exceptionally well with the tender meat of the pork and most
With over 15 years since its inception, Circa has reinvented itself in a number
importantly, the crispy skin that shattered like glass.
of incarnations over the years; but a few characteristics have remained the same in each venture – beautiful space, beautiful food, and a high
The wagyu with rocket, mustard and onion juice was probably the best
pricepoint (this is not cheap-eats-on-the-go kind of fare, so be prepared!).
dish of the night and some of the finest quality meat to ever pass my lips. The sher wagyu was like meat-flavoured butter that falls apart and
Now owned by the Melbourne Pub Group and with head chef Ashly Hicks
melts on your tongue, and the mustard and the meat and onion reduction
at the helm since 2013, Circa has entered a new era, while remaining
served inside caramelized slices of onion made this dish a revelation.
committed to exploration and ingenuity in the realm of food. The mimolette with rye, walnut and avocado was no exception to the Haynes&Bruce chose to eat our way through the degustation because,
surprising flavours and textu res introduced throughout the meal. The
quite frankly, the Circa menu boasts so many intriguing offerings that we
mimolette - a hard French cheese that is flavoured with South American
couldn’t choose.
annatto seeds – went very well with avocado puree and shavings of walnuts atop rye toast. The dish had a distinct umami flavour, which is no
From the starter to the dessert, each dish was presented with aesthetic
surprise given the mimolette is apparently the chef’s ode to Vegemite on
flair and bursts of colour reflecting the seasonal and local produce of early
toast.
autumn. There were a few standouts: Right to the very end, dishes that challenge the palate just kept on coming. The young turnips with potato and quail broth was an unexpected dish,
The dessert of chocolate mousse with beetroot and espresso boasted
with the turnips the hero rather than the quail (the only trace of which was
salty espresso chocolate biscuit crumbs, fresh blueberries, a light, velvety
the rich broth poured over the vegetables). The delicate, sweet turnips, the
valrhona chocolate mousse, beetroot gel, beetroot biscuit and confit
roasted potato and the heavenly broth were a lesson in good cuisine: you
beetroot. Interestingly, the combination of chocolate and salt prevailed
don’t have to have an abundance of meat on the plate for it to produce a
over any sweetness, but it still managed to satisfy this sweet tooth.
memorable dish. Circa does food that pushes the limits of what a dish is “supposed to be”, The king mushrooms with bay bug and perigord truffle was a flavour
taking its cues from ingenuity rather than acceptability. Combined with a
combination I certainly wasn’t expecting to enjoy, opting for subtler
relaxed atmosphere, elegant decor and knowledgeable staff, it’s definitely
flavours with my seafood. But the rich mushroom consommé was poured
worth a visit.
gently over the bug, melting the lovely, earthy shavings of truffle on top, and the combination made for good eating. The freshness of the bug
CIRCA facebook.com/Circatheprince
worked well with the deeper flavour of the other ingredients, and there
2 Acland St, St Kilda
twitter.com/circatheprince
was an added romance when our waiter explained it was the first autumn
circa.com.au
instagram.com/circatheprince
dish to hit the menu for 2015.
25
26
COOKING WITH CHOCOLATE
AVOCADO AND DARK CHOCOLATE CHUNK COOKIES RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON AND SCOTT ROSE
INGREDIENTS 1 large ripe avocado 1/3 cup coconut oil 1 cup coconut sugar 1/2 cup coconut water 1/2 cup Canadian maple syrup 1/2 cup coconut flour 1/2 cup chickpea flour 1 tablespoon cacao powder 2 cups organic raw dark chocolate chunks 1 tablespoon vanilla bean paste 1/2 teaspoon sea salt
METHOD In a large bowl, bring togetherthe avocado, coconut oil, vanilla bean paste, Canadian maple syrup and coconut water. Mix together well. In another bowl, add dry ingredients together: coconut sugar, coconut flour, chickpea flour, cacao powder and sea salt. Combine both bowls together and add in the dark chocolate chunks. With your hands, roll out the batter into small balls, placing each 2cm beside each other on a coconut oil greased tray. Lightly press down on each ball with a fork and bake in the oven until your house smells like chocolate chunk cookie heaven (around 20 minutes at 250 degrees). Optional but, recommended: Deliciously dip these cookies with a glass of almond milk!
27
VEGAN CHOCOLATE BARS CHERRY RIPE, BOUNTY, FERRO ROCHE AND MINT AERO
RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON AND ZAC BIRD
INGREDIENTS
METHOD
1 cup chopped cacao butter
In a large bowl sitting in hot water add 1 cup chopped cacao butter
3/4 cup coconut oil
and 3/4 cup coconut oil together to melt until it is completely
1/2 cup cacao powder
translucent.
1 tablespoon maca powder 1 tablespoon lucuma powder
Next, add 1/2 cup cacao powder, 6 tablespoons of maple syrup, 1
6 tablespoons of Canadian maple syrup
teaspoon vanilla bean, salt, 1 tablespoon maca and 1 tablespoon
1 teaspoon vanilla bean
Lucuma powder and stir.
dash of salt Layer this with filling of choice, adding each layer to your OPTIONAL FILLINGS:
container/ice cube tray and freezing for 10 minutes before the
Cherry Ripe: 200g GlacĂŠ cherries blended with a tablespoon
next.
of melted margarine, 1/4 cup sugar, mixed with 1 cup shredded coconut and red colouring Bounty: Toast 200g cashews and 150g coconut before throwing in food processor to make butter and layering this with the choc mix and semi-moist coconut Ferrero Roche: Toasted and chopped hazelnuts Minty Aero: Peppermint essence, 200g cashews, dash of water, maple syrup and green colouring
28
DOUBLE CHOCOLATE TIM TAM NO-BAKE CHEESECAKE RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON
INGREDIENTS
METHOD
1 package of your favourite Tim Tam’s
In a large bowl, add cream cheese, coconut oil, almond milk and
1 package cream cheese
vanilla bean paste together and mash together with a wooden
1/2 cup coconut sugar
spoon.
1/2 cup raw brown sugar 1/2 cup almond milk
In a separate bowl, mix coconut sugar, raw brown sugar, cacao
300 grams shaved dark cooking chocolate
powder and shaved dark chocolate.
1/2 cup coconut oil 3 tablespoons cacao powder
Next, combine both bowls together and mash until it is smooth
1 tablespoon vanilla bean paste
and creamy and then with a spatula, put filling into a piping bag.
1 carton fresh strawberries
Place Tim Tams in a sealed bag and bash them with a heavy
2 to 4 Hipster Jars
object (I used a coconut). Slice strawberries to make little round discs and place aside. Gather your hipster jars and layer the magic as you please.
REVIEWS LA SIRENE PRALINE WORDS AND PHOTOGRAPHY ON THE BANDWAGON Ever wondered what a smooth hazelnut chocolate
don’t mind, I’d like to start back-filling this hole I just
bar would taste like if it was a beer? Ladies and
created for myself.
gentlemen I give you, La Sirene Praline, a chocolate Belgian ale that makes Willy Wonka look like a hack.
Those of you that have attended one of the many beer talks I’ve given over the years would have heard
I first had the pleasure of sampling this beer along
me say “Good beer deserves its place on the dinner
with thousands of other beer lovers at the Great
table”. The fact that this beer comes in a 750ml bottle
Australian Beer SpecTAPular during Good Beer Week
only enhances the proposition of sharing, enjoying
in May 2014. For those of you that don’t know, GABS
and discussing, although I must admit I struggle with
as it’s more affectionately known, is like the Eurovision
the sharing aspect. It’s perfectly balanced chocolate,
of beer with over 100 weird and wonderful brews to
hazelnut, vanilla combination will have you in awe.
sample and savour. Praline took that event by storm,
A dessert beer for the ages.
taking out the coveted People’s Choice Award and gave La Sirene’s Costa Nikias the confidence to
You can get La Sirene from most good bottle shops
release Praline commercially.
and beer friendly restaurants. Oh, and Good Beer Week / GABS is on again during 16-24 May. Check out
La Sirene are well known for their complex French and
www.goodbeerweek.com.au
Belgian style ales made with the utmost care, respect and passion. And it’s with this in mind that I can safely
LA SIRENE PRALINE
say La Sirene’s Praline is a brilliant way to introduce
ABV: 6%
more women of the wine or cider persuasion to
Style: Belgian Specialty Ale
interesting, flavoursome beer. I know, weird. Most
Serving Temp: 8 degrees
would expect me to suggest a nice, crisp pilsner or a
Origin: Alphington, Melbourne
moderately hopped pale ale, but it is widely accepted
Food pairing: Dessert platter
that women have a more sensitive palate and a
Price (RRP): 750ml, $23
sharper sense of smell. I’m not saying hops are not for
Buy it here: lasirene.com.au
the ladies or that all guys should steer clear of Praline, but of course, I’m speaking in generalities. Now if you
PROUD MARY COFFEE - HUMBLER BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG
Coffee aficionados in Melbourne know Proud Mary in
Comprising beans from Colombia, Brazil, Ethiopia
Collingwood, however ones living south of the city
and Indonesia, Proud Mary has designed the blend to
love finding places a little closer to home where they
please both black and white drinkers without being
can get their Proud’s fix. For those around Elsternwick,
one dimensional or boring in any way.
a new cafe has popped up in the past month featuring their beautiful coffee. Next of Kin in Glenhuntly Rd is
Sourced from community driven regional lots, this
owned by Nick Cocker who has run his other business
blend is the result of Proud Mary’s broader more
Cafe Gaia in South Yarra for seven years. Lance is in
modest approach to looking for coffee. It’s supplied
the kitchen putting out great food, with Evi and Lee
to the cafe in a big black bucket, with no pretension
behind the Synesso Sabre pumping out the coffee. If
or disguise, and so really there is nothing closer to the
you prefer a V60 or pour over, have no fear, these are
truth and no better name than Humbler.
available too and the Mocca Master is always ready to proudmarycoffee.com.au us@proudmarycoffee.com.au 9005 6912
go with a delicious filter of the day.
Next of Kin - 546 Glenhuntly Rd Elsternwick There are rotating single origins to enjoy but I chose
Liar Liar - 90 Kinkora Road, Hawthorn
to sample the Humbler blend as a double espresso.
Badger vs Hawk - 333 La Trobe Street, Melbourne
Drinking it black there were bright citrus notes,
Red Door Corner Store - 70 Mitchell Street, Northcote
while still being very well balanced. I added a little
Four Elms - 451a Melbourne Road, Newport
milk and although the brightness still cut through, I got more of the rich chocolate and molasses tones.
30
Drink your cup at:
VIRGONA SALINA BIANCO 2013 WORDS AND PHOTOGRAPHY LA DONNA DEL VINO
ON INSTAGRAM THIS MONTH SOME OF THE BEST SNAPS WE SPIED THIS MONTH.
Google “The Aeolian Islands”. Go on, I dare ya! I myself have not ever been, but the images are enough for me to know that I would like to spend some time on a yacht sailing around this archipelago off the coast of Sicily…if I win the lottery, of course. Should you find me on a yacht one day, you would perchance find me sailing towards Salina, a beautifully green island filled with grapes, olives and capers. Nestled in this landscape one finds a very small producer called Virgona who craft delicious
@zaccharybird
@thetrendybarista
@ofkin
@shortstopmelb
@chapelprecinct
@industrybeans
wines from their native grapes. Surrounded by greenery and clear blue water, they make this white wine called Salina Bianco from a blend of three grapes: Malvasia, Inzolia and Catarratto. Malvasia is the more aromatic of the three grapes, which provides the generous nose that opens with aromatics of apricot skin, apple, cinnamon and jasmine. The palate is crisp with punchy acidity that is balanced generously with the apple and apricot flavours. There is also a slight salty effect that I like to think is attributed to the fact that the vines are grown so close to the sea. Wonderfully dry to the finish, this would actually be a great accompaniment to fatty charcuterie as well as the more obvious choice of fish cooked with butter and capers. Stockists: Enoteca Sileno, Carlton North
4 OVER 100
BOOKS ON ALL
THINGS FOOD
www.chefshat.com.au
31
OUT AND ABOUT WILSON V WILSON
Ms Collins hosted a food battle of epic proportions during the Melbourne Food and Wine Festival, with Daniel Wilson (Huxtable) going head to head with Paul Wilson (Icebergs) going head to head. In the end there could only be one winner, with Paul Wilson bring crowned the winner.
DAY TRIPPING
32
SOUTHGATE FOOD AND WINE FESTIVAL
Championing Asian street food south of the Yarra, Hanoi Hannah, Saigon Sally and Tokyo Tina - along with Docklands’ Ba Noi took a day trip to St Kilda’s St. Hotel, hosting a day-long festival of hawker food. The hungry hordes enjoyed flavours from Japan,
Southgate hosted one of the first events in the Melbourne Food and Wine Festival with the weekend long, Southgate Food and Wine Festival.
Vietnam and Thailand, including favourites such as Saigon Sally’s famous tira-mi-sally, while getting a chance to explore St Kilda’s most talked about new venue.
THE DIARY
April 20
RIVER COTTAGE AT HAWTHORN Crabapple Kitchen, 659 Glenferrie Rd, Hawthorn
April 5
STRATEGEM BENDIGO WINEMAKERS FESTIVAL Castlemaine Botanical Gardens, 2 Walker Street, Castlemaine
The annual Strategem Bendigo Winemakers Festival is on Easter Sunday every year. Meet the winemakers of the region, sample the best Bendigo wines and enjoy live music in a tranquil garden setting of the stunning Botanical Gardens in Castlemaine. This event has become a favourite for wine enthusiasts. With more than 20 wineries represented, in many cases by the winemakers themselves, this is a great chance to hear about the latest vintage firsthand. Free buses will operate between Bendigo and Castlemaine. 11am | $35 per person bendigowine.org.au
Together with Hugh FearnleyWhittingstall, Paul West – television presenter, farmer, self-sufficiency activist and chef – set about bringing the River Cottage approach to Australia, beginning in NSW. At this exclusive evening event in Victoria, West will share tales and recipes from the latest River Cottage endeavour.
April 12 and 13
PINOT GRIS VS PINOT GRIGIO Milk the Cow - 323 Lygon Street Carlton and 175 Fitzroy St, St Kilda
Spend an evening tasting the most original and extraordinary cheeses, expertly paired with the finest Pinot Gris and Pinot Grigio varieties.
7-10pm | $100 per person (including a two-course meal, wine and a signed first edition of River Cottage Australia) readings.com.au
This unique tasting experience will see guests sample four glasses of Pinot Gris, know for its rich, full-bodied flavour and four glasses of Pinot Grigio, an Italian style, lighter-bodied wine full of vibrant fruit notes.
April 12
SPEAK AS YOU EAT EP 1 SEASON 2 Kinfolk Cafe - 673 Bourke St, Melbourne
Each glass will be artfully paired with the absolute best cheese selection Milk the Cow has to offer.
Speak as you eat is back with a new incredible season! This year we are mixing things up and introducing food workshop to emphasise the importance of tradition through the history of food.
You’ll discover new taste sensations, from cheeses which are distinctly nutty and salty, to others that are sweet, creamy and complex. 7-10pm | $75 per person milkthecow.com.au | Booking essential 9500 9307
7-11pm | $85 per person kinfolk.org.au
The first event is a Kimchi workshop with a three courses dinner served during the workshop with interesting wine match, we will show you through the course of the night different stages and flavours matching of Kimchi.
April 7
HANK MEATS: MIAMI April 19
CHILLI FEST Immigration Museum, 400 Flinders Street, Melbourne
Chilli Chilli Bang Bang, test your pain threshold as Autumn heats up with Chilli Fest at the Immigration Museum this April. With a reputation that has brought tears to the eyes of many brave souls and an ancestry that delves deep into ancient central American history, the Chilli is a favourite addition to many multicultural dishes throughout the world. As part of North South Feast West, the Immigration Museum continues to explore the world of food with Chilli Fest. Watch as the courtyard is transformed into a hot and spicy mouth-watering bearbecue courtesy of Burn City Smokers in addition to some daring chilli cocktails and Hot Sauce market set to pack a punch. A Chilli Cocktail Workshop with Fred Siggins will also be available on the day for an additional cost. 10am | $15 per person museumvictoria.com.au/ immigrationmuseum/tickets/chillifestival/
Fancy Hanks - 456 Queen St, Melbourne
April 24
WHISKY POP UP BAR AT OLD MELBOURNE GAOL Old Melbourne Gaol - 377 Russell Street, Melbourne
The Old Melbourne Gaol will be transformed into a pop up gin bar from 6pm-9pm on Friday 24th April 2015. All areas of the Gaol will be accessible whilst a band plays. The ticket price of $40 includes two drinks from a selection of whisky, wine and beer. Food will be available for purchase on the night and there will be a stall for the purchase of tokens for additional drinks. All additional drinks including a cocktail are $8 each. Bring your business cards for a fantastic door prize of tickets to our next pop up bar for you and three of your friends valued at $160 . 6pm - 9pm | $40 per person Masterclasses every half hour from 6pm - 8.30pm | $10 nattrust.com.au
After the huge success of our sold out Mardi Gras dinner, Hank is at it again. This time around we’re heading to Miami for a dip in the melting pot of southern Florabean cuisine. The star of the menu is the slow smoked Lechona suckling pig stuffed with rice, beans and some more pork for good measure. Served alongside we have daggy 80s prawn cocktails, jalapeno Seviche, Cubanos toasties, Tostones (fried plantains for us ozzies) and a tropical dessert to finish. For drinks we’ve got a couple of Havana Club cocktails complete with parasol popped in the top. And just to made this whole trip feel like a cruise ship journey straight to the Florida Keys we’ll be breakin out the shuffle board. 7-10pm | $50 per person | fancyhanks.com
April 29
STREET FEUD The Deck at The Prince 2 Acland Street, St. Kilda
In the mood to feud?! Melbourne’s original street food festival, Street Feud, returns to The Deck at The Prince. Join us for the second annual stand-off between some of Melbourne’s sticky finger specialists, as they vie for the coveted ‘Street Feud Supreme’ trophy. At this festival-style event, each vendor will have their own marquee from which they will serve one dish. Who will impress the polling public? Scoff and score all six dishes to determine who takes home the people’s choice trophy. 7pm | $49 per person | monthoftheprince.com.au
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GRAM IS AVAILABLE AT 1000+ VENUES AROUND MELBOURNE AND VICTORIA CBD DISTRIBUTOR LIST
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Transport Your Thai Rice Noodle Yoyogi TATTERSALLS LANE Section 8
The Grasshoppers Feast
ST KILDA ROAD
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Aroma On St Kilda Aromatic Espresso Café 409 Café 434 Café Allegra Café News Café Promenade Café Safi
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