GRAMMAGAZINE.COM.AU MELBOURNE
ISSUE 37
FREE
March is truly a foodies dream, with the
ON THE COVER:
Melbourne Food and Wine festival kicking off
Not only does watermelon quench
at the end of February and a veritable feast on
your thirst, it can also quench
offer right throughout the state. There has never
inflammation that contributes
been a better time to get out and explore what
to conditions like asthma,
Victoria has to offer for food aficionados both in
atherosclerosis, diabetes, colon
Melbourne, and regionally.
cancer, and arthritis.
This month we are delighted to spread GRAM’s wings a little and
Over 1,200 varieties of watermelon
include a regionally focused review, something we will include on
are grown worldwide and in
a regular basis. We live in a diverse and wonderful state, with many
China and Japan it is a popular
and varied food, wine and beer experiences often just a short trip
gift to bring a host. Every part
away. With the options on offer in our amazing Melbourne, as well
of a watermelon is edible, even
as our regional centres, we are spoilt for choice and we want to
the seeds and rinds, and it’s
celebrate just how lucky we are.
those seeds that actually classify
We hope you will enjoy this edition of GRAM Magazine.
watermelon as a vegetable, not a fruit, coming from the same family
Jess Hourigan, Editor
cucumbers, pumpkins and squash.
INSIDE FEBRUARY GRAM
4.
4.
4. TRAILERMADE
8. TONKA
10. LA CASSOLETTE
12. FIRST PRESS COFFEE
LAUREN BRUCE
WE HEART
A TYPICAL FOOD BLOG
MY FAIR MELBOURNE
4.
4. 16. SHYUN
20. ROCKS ON ROSALIND
MELISSA TING
PETIT PIXEL DESIGN
REGULARS: 18. WE LOVE
19. WHAT’S NEW AND WHAT’S ON
4. 24. MELBOURNE’S TOP 10 BURGERS
28. MANGO GLAZED PORK RIBS
THE BURGER ADVENTURE
THE HUNGRY BABUSHKA
30. WINE REVIEWS
32. WHAT’S HOT.
34. DISTRIBUTORS
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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and stay up to date with the odds and ends about eating and drinking in Melbourne. 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 Email: jess@grammagazine.com.au Advertising sales Marc Wilson Email: marc@grammagazine.com.au Phone: 0425 145 806 Art and Design: Jess Hourigan
Head office Rothesay Media Pty Ltd 268 McKenzie Street Golden Square VIC 3555 info@grammagazine.com.au www.grammagazine.com.au
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LAMB SHAWARMA: OLD FAVOURITE PACKED A PUNCH
TRAILERMADE Various Locations Around Melbourne. Ph: 0418 801 714 Words by Lauren Bruce. Photos by Georgia Haynes
ABOUT LAUREN BRUCE Lauren is a communications crusader by day and passionate foodie by night, exploring Melbourne’s cuisine hotspots like a proverbial hotspot explorer. She blogs mainly on food but also fashion, travel and sometimes more food.
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WWW.LAURENDARCYBRUCE.WORDPRESS.COM
It’s unavoidable – the Melbourne food truck revolution is taking over our
Visiting the Trailermade ladies at the Northcote Jamboree of a Friday
carparks and festivals, slowly creeping into the northern suburbs and the
evening, the first thing that struck me was the care with which their dishes
St Kilda Road trailer parks of our culinary dreams. Gone are the dirty hot
had been put together, including the sourcing of the super-fresh, high-quality
dogs and the Mr Whippys of times past – instead, 2014’s summer festival
ingredients. This was immediately evident with the starter of homemade
season saw Vietnamese baguettes battle it out with bratwursts and brioche
baba ganoush and hummus with handmade flat bread, warm and fresh off
sliders on wheels at outdoor music events all over the country.
the griddle.
THERE ARE OBVIOUS STRAINS OF THE CUMULUS INFLUENCE IN TRAILERMADE’S FOOD, FOLLOWING CASEY’S STINT AT THE MUCH-LOVED MELBOURNE INSTITUTION.
There are obvious strains of the Cumulus influence in Trailermade’s food,
One of the newest incarnations of this delightful phenomenon is Trailermade.
In keeping with the theme of high-quality simplicity, the calamari and
Inspired by world travel from Europe through to Korea and Japan, partners
house-made aioli was a standout dish. No sight of a chewy, tough-fleshed
Amy Roberts and Casey Norman are invoking international flavours to feed
mollusc here – this fresh Australian squid, sourced from Clamms, was melt-
the foodie masses.
in-your-mouth, with a light coating of tapioca and rice flour, tossed in garlic
WWW.GRAMMAGAZINE.COM.AU
following Casey’s stint at the much-loved Melbourne institution. Cumulus’ clean and clever flavours are paralleled in Trailermade’s grain salad of quinoa, cracked wheat, green olives, peppers, mint, pomegranate and pistachio – a balanced combination of sour, sweet and salty.
5
FOOD TRUCK REVOLUTION: TAKING OVER OUR FESTIVALS
NORTHCOTE JAMBOREE: TAKING OVER OUR CAR PARKS AND FESTIVALS
CLEAN AND CLEVER FLAVOURS: QUINOA SALAD
THE MELBOURNE FOOD TRUCK REVOLUTION IS TAKING OVER OUR CAR PARKS AND FESTIVALS, SLOWLY CREEPING INTO THE NORTHERN SUBURBS AND THE ST KILDA ROAD TRAILER PARKS OF OUR CULINARY DREAMS.
old favourite pack a punch.
powder and salt and with an unfussy aioli accompaniment that ensured the
TRAILERMADE
champion of the dish wasn’t overpowered.
CUISINE: Fast Food, Eastern European
Don’t let the minimalist menu fool you – Trailermade’s simple fare and understanding that it’s not about fancy flourishes, but about the sourcing of quality, fresh ingredients that matter, made Trailermade’s offerings a welcome addition to Melbourne’s rapidly growing food truck landscape.
WHERE TO FIND: www.wherethetruck.at/trailer-made The shawarma of shaved lamb, onion, iceberg lettuce, toum, that amazing
PH: 0418 801 714
homemade flat bread and garlic sauce hit the spot on a warm, music-filled
HOURS: Varies - see social media for daily updates
Friday night. What set this apart was Amy and Casey’s sweet, tangy chilli
WEBSITE: www.trailermadefood.com.au
sauce – Casey’s secret recipe that no amount of haranguing would have
TWITTER: @trailermadefood
them reveal – full of fiery, orange-red flavour that really made this take on an
FACEBOOK: Trailer-Made
6
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DEDICATED TO THE ART OF FINE DINING
DUDSON EVOLUTION
NOW AVAILABLE Everything a great Chef needs for every occasion www.chefshat.com.au
WELCOME: TONKA RESTAURANT AND BAR
HONKY TONKS: THE NAME WAS INSPIRED BY THE PREVIOUS TENANT
8
CENTRAL FOCAL POINT: DINING ROOM AND BAR AT EITHER END OF THE KITCHEN
TONKA 20 Duckboard Place, Melbourne. Ph: 9650 3155 Words by We Heart. Images by We Heart and Shannon McGrath.
ABOUT WE HEART We Heart is an award-winning UK-born online magazine, currently flirting with Australia’s cultural capital, that SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
explores the intersections between design, culture, lifestyle and travel.
WWW.WE-HEART.COM TWITTER: @WE_HEART | FACEBOOK: WEHEART GOOGLE PLUS: WE HEART | PINTEREST: WE_HEART
Hailing from the successful team behind much-hyped Coda, Tonka
Indian street snack pani puri is reimagined with Ferran Adrià’s school
resides in the same reassuringly hip end of Melbourne’s CBD, amongst
of molecular gastronomy clearly in mind; a crispy spiced potato, mung
the street art and multiple layers of gig posters on splendidly named
beans, date and tamarind chutney-filled parcel completed with the
Duckboard Place, just off even more splendidly named AC/DC Lane.
theatrical addition of aromatic water: pour it in, swallow whole, embark
Despite its name, this stylish new eatery has got nothing to do with
on a temporary taste sensation that will have your caliculus gustatorius
the old school toy cars, apart from the use of steel as an important
partying till dawn. Tandoor lamb kebab, smoked trout betel leaf, tuna
material (the name comes from the previous tenant, nightspot Honky
tartare with rice pappadum, soft-shell crab pakora… each dish pulled
Tonks). Now a restaurant and bar that takes Indian cuisine to soaring
off with just the right balance of complexity and simplicity.
new heights, repurposing the space was not without its challenges for A place of sharp contrasts - grungy street-side presence; elegance
local designers Techné Architects.
and refinement within, cuisine informed by the chaos of Indian street The 400sqm space is long and thin, so the dining area and bar were
food; executed with flair, precision, clarity - Tonka may be prone to
placed at either end with the kitchen as a central focal point - the
drawing a staid crowd (thanks to its proximity to Melbourne’s business
distinction is a handy virtual barrier between formality and informality.
district, and a buzzing reputation), but scratch the surface, and here is
Another issue was a lack of natural light, with windows at one end
something very exciting indeed.
the only source. It’s not too noticeable – you’ll be too busy admiring strong design features, such as Naomi Troski’s beautiful white steel
TONKA
mesh installation Drift overhead, or burying your head in an exhaustive
CUISINE: Indian, Asian, Malaysian
menu that is nigh on impossible to make choices from. Cancel your
ADDRESS: 20 Duckboard Place, Melbourne
appointments for the next few hours and order as much as you can
PH: 9650 3155
afford, the forward-thinking kitchen’s transformation of traditionally
HOURS: Lunch Mon - Fri 12pm - 3pm / Dinner Mon - Sat 6pm - 10.30pm
staunchy Indian flavours to light, tapas-like small dishes is a revelation.
WEBSITE: www.tonkarestaurant.com.au
Take your time. Indulge.
TWITTER: @TONKAMelbourne
Port Phillip
Mussel Festival A Seafood Street Party
Come to dance, bring the family, eat and drink, be with friends. 12 noon – 11pm Saturday 8 and Sunday 9 March Cecil Street, South Melbourne Market
Free entry • Buckets of mussels from $5
For more information visit southmelbournemarket.com.au
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SCALLOPS: SO FAT AND JUICY
NAVARIN STYLE: LAMB CASSEROLE
SAUTEED AT THE TABLE: TWO RATHER LARGE DISPLAYS OF FIRE
LA CASSOLETTE 26 Rebecca Walk, Melbourne. Ph: 9614 3606 Words and photos by A Typical Food Blog
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ABOUT A TYPICAL FOOD BLOG I’m Agnes. I’ve always loved taking photos of food - be it at restaurants, whilst travelling or even my own baked goods and now I have an avenue to share them. WWW.TYPICALFOODBLOG.COM TWITTER: @TYPICALFOODBLOG | FACEBOOK: TYPICAL-FOOD-BLOG
La Cassolette is located right next to Batman Park along the Yarra River and parking wise rather conveniently located across from Crown Casino. On the Friday night we went there weren’t many other people but I get the feeling it’s more of a lunch or a quick meal place (two tables came and went in the time we had our dinner!). Certainly we had no qualms about the timeliness of our orders – my friend did time it (I think it was less than 10 minutes) but I remember being amazed that before we knew it, the flambé table was set up in front of us and we were salivating at the display. For me and my friend, it was a hard decision. Scampis… or scallops? Both are available flambéed and served with a bed of mashed potato. I guess we compromised by ordering one each and then swapping with each other – if I were to choose again, I’d probably go with the scallops because they were just so fat and juicy. They were sautéed at the table and we were treated to two rather large displays of fire which seemed to lick at the light above.
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The final product was amazing. The potato mash was lovely and the seafood was beautiful. Juicy and plump both the scampi and the scallop. It was served with a side of salad as well. The other dishes ordered were the chicken caesar salad and the lamb casserole, Navarin style. Such beautiful presentation. We also took advantage of their happy hour with $5 Peroni beers… I’d definitely like to come back to La Cassolette. I’ve heard their quinoa crab entree is quite something. Next time you’re around Crown Casino, talk a short walk across the bridge to Rebecca Walk! As they say, pleasure guaranteed! LA CASSOLETTE CUISINE: French, Gastropub, Seafood ADDRESS: 26 Rebecca Walk, Melbourne PH: 9614 3606 HOURS: Tue, Thurs, Sat 10am - 3pm and 5pm - 10am. Closed Mon and Sun WEBSITE: www.lacassolette.com FACEBOOK: LaCassoletteAUS
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“
Cedar have been looking after me and my Sweet Studio for years, the team are knowledgeable and friendly and the products on offer are of excellent quality. I would choose to use Cedar Hospitality every time and always recommend them to others.
”
Darren Purchese Pastry Chef / Director
Burch & Purchese Sweet Studio 647 Chapel St, South Yarra, VIC (03) 9827 7060
cedarhospitality.com
223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com
ARRIVED IN COLLECTION: MELBOURNE: THE FIRST PRESSRIGHT) COLD ALMOND CROISSANT (BOTTOM DRIP(MIDDLE) COFFEE PAIN AU CHOCOLAT KOUIGN AMANN (TOP LEFT)
FIRST PRESS TEAM: FROM LEFT: JIMMY, HAMISH AND MICHAEL
FLAVOUR NUANCES: ORGANIC SIDAMO
TRADITIONAL TASTING: BRAZILIAN DRIP
AN INTERVIEW: FIRST PRESS COFFEE WWW.FIRSTPRESSCOFFEE.COM Ph: 9077 6463 Words by My Fair Melbourne. Photos by Dean Schmideg
ABOUT MY FAIR MELBOURNE My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coffee on her way to work, shovelling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo steamers on Friday nights. MFM compiles Melissa’s views and reviews on the glorious food, fashion and events in her fair city.
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WWW.MYFAIRMELBOURNE.WORDPRESS.COM TWITTER: @MYFAIRMELBOURNE INSTAGRAM: MYFAIRMELBOURNE ABOUT DEAN SCHMIDEG “Urban chic meets coffee geek” - Dean is a professional Melbourne photographer out and about in this amazingly caffeinated and delicious city we live in. When not shooting tasty morsels and beverages he is a published interiors photographer and also works with graphic and web designers photographing faces, places and spaces.
WWW.PHOTOGRAPHERS.COM.AU/DEANSCHMIDEG TWITTER: @IMAGESDS INSTAGRAM: DEANY76
You may have noticed a few funnel-like contraptions popping up at city
satisfying cup. It takes these guys 36 minutes to drip one of their 50 ml ‘little
cafés recently. A tall, tower like structure dripping water through a glass
kicker’ bottles, the equivalent of one strong coffee. Elias tells me this slow
funnel and ground coffee beans, one slow drip at a time. It’s reminiscent of
process means the flavour of the coffee is smooth so it can be enjoyed on
those year seven science class experiments but much more likely to keep
its own and without sugar, almost like a good scotch.
you alert. First Press are offering two drips at the moment, a traditional tasting Cold drip coffee has well and truly arrived in this city and coffee fiends are
Brazilian drip and an Organic Sidamo with beans sourced from Ethiopia.
taking note. I recently caught up with cold drip connoisseur Jimmy Elias,
Whilst both varieties have that familiar coffee taste, the cold brew method
founder of First Press Coffee. First Press are new to the cold brew scene
brings out the flavour nuances in each. I loved the Sidamo which has a much
and doing things differently, delivering cold drip coffee to doors across
lighter, fresher coffee taste than your average hot espresso. First Press are
Melbourne. Think of them as the modern-day milkmen - they drip, they
delivering bottles of their cold drip around the metro area and at selected
bottle, they drop it at your doorstep.
farmer’s markets – check out their facebook page for more details.
Best served cold over ice or with a splash of milk, First Press’ cold drip is a
Hope you enjoy the interview.
T
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13
DOLLED UP: ORIGINALLY AN OLD PAINT FACTORY
TASTE THE DIFFERENCES: MUCH MORE CITRUS AND CARAMEL COMING THROUGH
Can you tell me a bit about First Press and how it got started?
CREATIVITY WITH THE COFFEE: FIRST PRESS CHAI BANANA CRUNCH
the bitter oils you get out of an espresso extraction which is quite a fast, pressurised heat extraction. It is a very smooth coffee to drink and is a
“First Press Coffee around July last year. I was in advertising and my contract
way to really enjoy the subtle characters of beans from around the world
finished up and I just sort of knew it was now or never to run with this idea.
without having that bitter finish.
Originally the idea came from talking with a couple of friends and also from
With cold drip, one can notice the nuances in the varying beans from
travelling. I travelled for two years around South America and the States.
around the world. Our Brazilian cold drip and our Ethiopian cold drip are
I saw cold brew coffee and cold drip coffee in the States a lot and I wasn’t
both Arabica coffee beans, however, when you try them, you can taste the
sure why it wasn’t found in bottled format in Melbourne. I thought it
differences between the two.
was a really interesting idea to have a ready-to-drink, less acidic coffee that you could have by itself without the bitter oils that come out of
We get a lot of chocolate hazelnut coming out of the Brazil beans and
espresso extraction, and that’s ready whenever you want in your fridge.
the Ethiopian beans have much more citrus and caramel palette. It’s a way for people to taste the differences in coffee and really enjoy it, because it
With Melbourne being the coffee capital of the world it’s crazy that
doesn’t leave an acidic finish.”
they haven’t come into this market yet. From my knowledge of starting businesses, typically when things become big in the United States, Australia
Can you describe how the taste of your cold drip is different to other types
follows pretty quickly, so I thought that this idea could really work.”
of coffee?
What is cold drip coffee?
“We aim to maintain fine balance in our coffee to allow consumers to either drink it straight or mix it ice and milk.
“Cold drip coffee is a very slow cold extraction of coffee. We have machines in a warehouse that slowly drip cold water through a cylinder
The taste you get with our coffee is quite a strong, recognisable taste,
of brown coffee for ten hours so it’s kind of like a drop every few seconds.
especially with our Brazil. It is very smooth and there is a really nice
Because it is a fairly slow, cold extraction the coffee doesn’t get any of
aftertaste.”
14
I have seen on your social media pages lots of creativity with the coffee.
Tell me about the subscriptions. How does that work?
Can you give My Fair Melbourne an exclusive recipe? “We wanted to have cold drip accessible to people and coffee accessible to people without them necessarily having to go to the shops. So we wanted
A few of our customers love to play around with different recipes using First
to set up a subscription model where people can have coffee delivered to
Press. We have one person who loves to mix it with their smoothie and they
their house or to their office once a week or once a fortnight. The idea came
are always shooting through recipes. Another guy, Dean, is also great for
to us through Grant, our business coach. We sort of played around with it
us,.He takes a lot of really amazing photos and loves getting creative in the
and really liked the idea of having cold drip coffee delivered to your door. It’s
kitchen and doing different recipes with the cold drip. It’s perfect, because
very new and it’s working, people are really interested. It’s something that
it shows the diversity of the product and what you can do with the coffee
they don’t have to think about - ‘oh I have to do the order’, or anything like
because it is ready to drink.
that. We just turn up with a bottle of our precious coffee each week. Anyone RECIPE – FIRST PRESS CHAI BANANA CRUNCH
in the metropolitan area can subscribe.”
I TRAVELLED FOR TWO YEARS AROUND SOUTH AMERICA AND THE STATES. I SAW COLD BREW COFFEE AND COLD DRIP COFFEE IN THE STATES A LOT AND I WASN’T SURE WHY IT WASN’T FOUND IN BOTTLED FORMAT IN MELBOURNE. I hear you use direct trade coffee. What does that mean?
1. Pour 50ml of First Press coffee onto crushed ice 2. Drizzle a heaped teaspoon of condensed milk over the coffee 3. Add 8-10 crumbled banana chips on top 4. Sprinkle 1 teaspoon of chai masala powder (First Press use Gewurzhaus) 5. Garnish with a cinnamon quill which can be used to stir ingredients together FIRST PRESS COFFEE CUISINE: Cold drip coffee
“Direct Trade coffee means our buyer purchases directly from the coffee
WEBSITE: www.firstpresscoffee.com
growers, cutting out the middle men and certification programs that can
FACEBOOK: FirstPressCoffee
all take a cut and reduce the returns for the farmer. Long term, mutually
TWITTER: @FirstPressAU
beneficial relationships are formed to ensure a higher quality of coffee, and
INSTAGRAM: firstpresscoffee
VRC5030/GRAM2
greater reward for the farmer.”
FLEMINGTON GRAZING TRAIL & CELLAR DOOR ON SUPER SATURDAY
Join us at Flemington on Saturday 8 March when the Melbourne Food & Wine Festival arrives in style. It’s the crème de la crème… Victoria’s finest wineries, breweries and food producers paired with the best Group 1 Racing featuring the Darley Australian Cup and Lexus Newmarket Handicap. Relax on the famous front lawn and enjoy an amazing culinary experience, cooking demonstrations from Melbourne’s leading chefs and meet the Victorian My Kitchen Rules teams.
Daniel Wilson Huxtable & Huxtaburger
Joe Grbac Saint Crispin
John Lawson No 8 by John Lawson
Jesse Gerner Bomba & Añada
Adam D’Sylva Coda & Tonka
Matt Preston Food Writer
Buy tickets online at ticketek.com.au/supersaturday
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SASHIMI OMAKASE: QUALITY AND QUANTITY
TASTY: GANG KEOW WARN CHICKEN
ZESTY AND SPICY: YUM NEAU SALAD
16
SATISFYING: PAD THAI CHICKEN
AGEDASHI TOFU: SOFT, SMOOTH AND DELICIOUS
SHYUN 126 Koornang Road, Carnegie. Ph: 9569 6530 Words and photos by Melissa TIng : Life and I
MELISSA TING : LIFE AND I SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
I’m Melissa, and I love all things beautiful. Food included.
WWW.MELISSATING.COM TWITTER: @SMRR00 | INSTAGRAM: MELISSATING
Shyun is top on my list of go-to restaurants of all time. We started
For a side dish, we ordered the agedashi tofu which was soft, smooth
frequenting Shyun two years ago, before they extended the seating
and delicious. It is a great hot dish that complements the sashimi
area into the alley and back room.
perfectly.
The dishes are grouped into different categories such as appetisers,
Other items that we have tried include octopus balls (takoyaki),
noodles, rice, drinks and dessert and you can keep adding dishes
egg custard (chawanmushi), lightly seared beef slices (beef tataki),
throughout your meal.
vegetable tempura (kakiage), deep fried oysters (kaki fry) and deluxe bento.
On our most recent visit, I ordered the sashimi omakase, which I have every visit. For $24.20, you get 24 fresh slices comprised of five or six
We have not tried any noodle dishes as of yet (I keep getting sucked in
varieties of fish. For the quality and quantity, I find it really worth it.
by sashimi) but we will definitely be trying them out soon.
Hubby decided to go with the chicken katsu curry don. The chicken
In terms of dessert, please do yourself a favour and try their green tea
was beautiful and crispy and extremely tasty, and the amount of sauce
ice cream. It’s the best I’ve ever had, with strong green tea flavour and
given was plentiful. If you need more rice to soak up the sauce, you can
just the right amount of sweetness. Unlike many others I’ve tried, it
ask for extra at no charge.
does not look, or taste artificial.
IN TERMS OF DESSERT, PLEASE DO YOURSELF A FAVOUR AND TRY THEIR GREEN TEA ICE CREAM. IT’S THE BEST I’VE EVER HAD, WITH STRONG GREEN TEA FLAVOUR AND JUST THE RIGHT AMOUNT OF SWEETNESS. UNLIKE MANY OTHERS I’VE TRIED, IT DOES NOT LOOK, OR TASTE ARTIFICIAL.
It is one of very few restaurants that brings us back again and again over such a long period of time. I definitely recommend putting this restaurant on your to-try list! SHYUN CUISINE: Japanese ADDRESS: 126 Koornang Road, Carnegie. PH: 9569 6530 HOURS: Tue - Sat 12pm - 4pm and 5pm - 9.30pm. Closed Sun - Mon WEBSITE: www.shyun.net.au FACEBOOK: shyunmelbourne
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17
Stuff
WE LOVE A LOT
YOU NEED TO MEET MR EARL! Mr Earl’s signature premium tea subscriptions are the perfect way to discover the finest teas on offer from Australia and New Zealand’s specialty tea brands. Each month Mr Earl hand selects three delicious tea’s and conveniently delivers them to your door along with an info card to explain what your drinking and brewing instructions for the perfect cup! Adding three new brands every month, the online store aims to soon become the largest online provider of specialty teas in Australia with functionality to rate the teas you’ve tried and browse product reviews by like minded tea lovers. This great new concept is really going to change the way Aussie tea lovers drink, buy and think about tea and add to the growing specialty tea trend that’s already starting to boom. As an introductory offer for GRAM readers, enter the code GRAM at checkout and receive $5 off any subscription ordered in March! Visit Mr Earl today! Order by the 24th for delivery in the first week of each month. Subscriptions can be purchased for 1, 3 or 6 months and include enough tea for at least 20 cups. WWW.MREARLTEA.COM.AU
WIN YOUR OWN PRIVATE DINNER PARTY FOR 8 PEOPLE! This delicious competition will see one lucky person win a four-course, autumninspired menu with matching wines cooked in the privacy of their own home with Mauritian chef John Maurice. For the chance to WIN, visit southmelbournemarket.com.au or complete an entry form when you’re next at South Melbourne Market. Competition closes Friday 28 March. Good luck! For more information and to enter the competition, please visit: WWW.SOUTHMELBOURNEMARKET.COM.AU
EXPLORING REGIONAL VICTORIA The Melbourne Food and Wine festival is on again this March. The 16 day event offers so much to see, do and taste, listing it all would be a near impossibility. Hundreds of venues around the state are getting involved to bring us all a feast for the sense. GRAM will take the opportunity to explore not only what is on offer within Melbourne, but also what the regional areas have on offer. Here are some of our top picks. For a full festival program, head to: www.melbournefoodandwine.com.au/event-calendar FEAST IN THE FOREST - MARCH 15&16 GARNETT HOUSE, GARDEN OF ST ERTH - SIMMONS REEF ROAD, BLACKWOOD Step into a natural wonderland at the secret gardens of St Erth in the heart of the Wombat State Forest for a lunch to remember. Discover delicious Macedon Ranges smallgoods, local wines and rediscovered flavours of heirloom produce, grown organically to nurture the soil and to harvest water. $105.00 Bookings: 0404 093 247
JAMES BOND VS DON DAPER - MARCH 14 THE DISPENSARY ENOTECA - 9 CHANCERY LANE, BENDIGO The ultimate 1960s-inspired cocktail party in honour of two of the most cunning, suave and deadly sophisticated men of popular culture who have captivated audiences crossing generations. - $185 - Five course with matching wines Bookings: (03) 5444 5885 LORNE’S TWILIGHT BUSH PICNIC - MARCH 15 QDOS ARTS - ALLENVALE RD, LORNE A rustic picnic under the stars by Qdos Art Pond in the rainforest behind Lorne. Enjoy live entertainment and an after dark tour of the Lorne Sculpture Biennale. $120.00 Picnic box for two people, $20.00 Additional cost per child Bookings: 1300 365 901 THE HERB AND CHILLI FESTIVAL - MARCH 15 & 16 125 QUAYLE ROAD, WANDIN In a two-day-long country affair, the fine folk of the local Yarra Valley community come together to showcase the myriad and multicultural ways chillies and herbs add fire and flavour to our foods. $22.00 includes a showbag with a magazine, chilli plant and fertiliser.
WHAT’S NEW > HANOI HANNAH EXPRESS LANE
> BABU JI
OPENING: March 2014
OPENED: February 14, 2014
CUISINE: South Indian, Malaysian, Singaporean
CUISINE: Indian, Vegetarian
ADDRESS: 186 High Street, Prahran
ADDRESS: The George Building. 4–6 Grey Street,
WEB: www.hanoihannah.com.au
St Kilda PH: 9534 2447
FACEBOOK: hanoihannah
HOURS: Six nights a week from 5pm Lunch Fri - Sun from 11.30am / Closed Wed
> KONG BBQ
WEB: www.babuji.com.au
OPENING: March 2014
TWITTER: @BabuJiStKilda
CUISINE: BBQ, Asian, Fusion
FACEBOOK: BabuJiStKilda
ADDRESS: 599 Church Street, Richmond HOURS: 11am - late daily
> CHARLIE DUMPLING
WEB: www.kongrestaurant.com.au
OPENED: January 23, 2014
TWITTER: @kongbbq
CUISINE: Asian, Chinese, Fusion
FACEBOOK: kongbbq
ADDRESS: 184 High St, Prahran PH: 9510 4213
WHAT’S ON > STARTS 28 FEBRUARY 2014 Melbourne Food and Wine Festival 2014 Various Locations Around Victoria More info: www.melbournefoodandwine.com.au
> 1 MARCH Acqua Panna Global Wine Experience ANZ Pavilion, Arts Centre Melbourne More info: www.artscentremelbourne.com.au > 2 MARCH Australian Artisan Cheese Fair Northcote Town Hall 189 High Street Northcote More info: www.australiancheese.org
HOURS: Mon 5.30pm - 12am / Tues - Sun 12pm -
> LA CHINESCA
3pm and 5.30pm - 12am
OPENED: February 22, 2014
WEB: www.charliedumpling.com.au
CUISINE: Mexican, Chinese, Bar
TWITTER: @Charliedumpling
ADDRESS: Harley House Basement
FACEBOOK: @Charliedumpling
> 8 MARCH 2014 Port Phillip Mussel Festival Cecil St, South Melbourne Market More: www.southmelbournemarket.com.au
71 Collins Street, Melbourne PH: 9663 8333 HOURS: Tues - Sat 5pm - Late
> NORTHERN LIGHT
WEB: lachinesca.com.au
OPENED: January 13, 2014
TWITTER: @LaChinescaBar
CUISINE: Asian, Modern Australian
FACEBOOK: La-Chinesca
ADDRESS: 102 Smith Street, Collingwood
> 8 MARCH 2014 Waterlife Lunch Ludlow Bar and Dining Room, 6 Riverside Quay, Southbank More info: www.melbournefoodandwine.com.au
PH: 9416 0698
> LE BON TON
HOURS: Tues - Sat 3pm - 11pm / Closed Mon - Sun
OPENED: February 20, 2014
WEB: www.northernlightbarandeatery.com
CUISINE: American, Barbecue, Seafood
TWITTER: @_lightnorthern
ADDRESS: 51 Gipps St, Collingwood
FACEBOOK: northernlightbarandeatery
HOURS: Tues - Thurs 5pm - 1am / Fri 5pm - 6am /
> 9 MARCH 2014 Taradale Mineral Springs Festival Taradale Mineral Springs Reserve, Old Calder Hwy, Taradale More info: www.maldoncastlemaine.com.au
Sat 12pm - 6am / Sun 12pm - 12am
> B’CHURRASCO
WEB: www.lebontonmelb.com
OPENED: December 2013
> 8-9 MARCH & 15-16 MARCH 2014
TWITTER: @lebontonmelb
CUISINE: Brazilian, Barbecue, Steakhouse
FACEBOOK: lebontonmelb
ADDRESS: 61 A Beckett St, Melbourne
Tastes of Rutherglen 57 Main Street, Rutherglen More info: www.winemakers.com.au
HOURS: Wed - Thurs, Sun 6pm - 11pm
> GOLDEN CHILD
Fri - Sat 6pm - 1am
OPENED: February 2014
WEB: www.bchurrasco.com.au
CUISINE: Cafe Fare, Coffee, Breakfast, Lunch
TWITTER: @B_Churrasco
ADDRESS: 1-3 Bardolph Street, Glen Iris
FACEBOOK: BChurrasco
HOURS: 6.30am - 4pm daily FACEBOOK: cafegoldenchild
WANT A SHOUT OUT? IF YOU’RE A NEW RESTAURANT, CAFE, POP UP, FOOD TRUCK OR A CRAZY MIX OF EVERYTHING, WE WANT TO HEAR FROM YOU! DROP US A LINE AT INFO@GRAMMAGAZINE.COM.AU SO WE CAN LET MELBOURNE KNOW YOU’RE AROUND!
WINNER!
CONGRATULATIONS TO KAREN FERRAZZO, THE WINNER OF OUR
KAREN MARTINI COLLECTION COMPETITION. Karen’s favourite food hangout is The Moors Head in Collins St Thornbury - The best turkish pizza in town we’re told!
> 16 MARCH 2014 Raining Produce Bress Wines, Cider & Produce 3894 Calder Hwy, Harcourt More info: www.melbournefoodandwine.com.au
> 23 MARCH 2014 Grandfoods Traditional Turkish Breakfast Queen Victoria Market, Elizabeth Street More info: moreland1985@hotmail.com For more upcoming events, please visit grammagazine.com.au
INSTA LOVE Love this shot by @mikaeljasin of January GRAM and one of our fave cafes, Operator 25.
BEST STEAK SINCE MICHAEL JORDAN: TANTALISING: A REVOLUTION: SERVED WITHPARKS A CRATE OF VARIED RICE PUDDING WITH TRAILER OF OUR MUSTARDS. TOFFEE AND APPLE CULINARY DREAMS.
TIERED TASTING: TWELVE SWEET MINIATURE DESSERTS.
ROCKS ON ROSALIND 10-12 View Street Bendigo. Ph: 5441 2222 Words and photos by Petit Pixel Design
ABOUT PETIT PIXEL DESIGN Smitten with: stationery, desserts, design and photography. Collects: fonts, shoes, Etsy purchases and favourite brunch spots. Loves nothing more than collecting stories and finds from Bendigo, Melbourne and everywhere in between.
WWW.PETITPIXELDESIGN.COM
SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
TWITTER: @PETITPIXL | FACEBOOK: PETITPIXELDESIGN PINTEREST: PETITPIXEL
Rocks on Rosalind had me at hello. And by hello, I mean a “build your
Those that prefer the traditional singular mains are also catered for, and
own dessert platter”, a gorgeous pork belly entree, and a good old
the adventurous can construct a tiered banquet of tastes for the table.
fashioned bank heist legend...
You can extend the tiered tasting concept through to dessert, with twelve sweet miniature desserts for the table, or build your own platter.
You know that moment when you’re standing on the steps of a new restaurant, about to open the door, and you hold your breath ever so
Then, with a view over the park towards Charring Cross, the bar provides
slightly, hoping that it’s going to tick all the boxes and match the buzz
more than enough choices from an extensive drinks menu. The staff are
that you’ve been hearing? Maybe that’s just me, but being on the brink
friendly, more than willing to help you navigate your options for the
of a new dining experience is one of my most favourite things. I was
evening, and attentive without being overly so.
overseas when this new Bendigo restaurant opened, so I could only watch from Facebook. I’ve been scheming my first visit ever since.
Next time I might order a dessert platter made up entirely of those little chocolate pots. So good!
I love walking into a space where you have to pause for a moment to take it all in. Having previously been one of Bendigo’s old bank buildings, the interior of Rocks is a clever mix of modern meets industrial with a nod to their historic location. The tall ceilings and large arched windows blend with an exposed concrete wall and additional dining space inside of an actual bank vault. I’m always drawn to repeated elements, in this case the map of local quartz reefs, and the use of herringbone fabric. The vintage drinks station provides a pop of colour to offset the soft palette. You’re spoiled for choice when it comes to dining options. There’s a menu of tasting plates that you can use as entrees, mains or both.
WWW.GRAMMAGAZINE.COM.AU
BACK IN THE DAYS OF BEING A BANK, THE VAULT WAS BEING ROBBED. A SNIPER WAS POSITIONED IN ONE OF THE BUILDINGS ACROSS THE STREET, AND TOOK A SHOT TO END THE HEIST. THE GLASS DIDN’T SHATTER, AND THE BULLET HOLE IS STILL VISIBLE OVER A HUNDRED YEARS LATER… SO THE STORY GOES. A GOOD LOCAL LEGEND WAS THE PERFECT WAY TO END A NIGHT OF DELICIOUS DINING. 21
OLD BANK BUILDINGS: MODERN MEETS INDUSTRIAL WITH A NOD TO THEIR HISTORIC LOCATION.
I LOVE WALKING INTO A SPACE WHERE YOU HAVE TO PAUSE FOR A MOMENT TO TAKE IT ALL IN. HAVING PREVIOUSLY BEEN ONE OF BENDIGO’S OLD BANK BUILDINGS, THE INTERIOR OF ROCKS IS A CLEVER MIX OF MODERN MEETS INDUSTRIAL WITH A NOD TO THEIR HISTORIC LOCATION.
They shared: Master stock poached pork belly, black pepper caramel and pickled daikon salad. She had: Pistachio rotolo with ricotta, pistachio and spinach, roast capsicum ragout and watercress. He had: 300g rump cap with handcut chips, sautéed spinach and shiraz jus.
Luke’s steak came with a little wooden crate of varied mustards in jars with handwritten labels. And he declared it one of the best steaks he’s
They shared: Rocks brownie, Aztec chocolate pot, passionfruit
had since Michael Jordan’s steak house in Chicago!
semifreddo, strawberry cheesecake, Callebaut and raspberry pudding.
It wasn’t until towards the end of our meal that we looked up and
ROCKS ON ROSALIND
noticed what looked like a bullet hole in one of the windows looking over
CUISINE: Modern Australian, Contemporary, Wine Bar
View Street. Ever curious, I asked our waitress about it. Back in the days
ADDRESS: 10-12 View Street Bendigo.
of being a bank, the vault was robbed. A sniper was positioned in one
PH: 5441 2222
of the buildings across the street, and took a shot to end the heist. The
HOURS: Mon - Sun 12pm - 3pm and 6pm - 9pm / Bar open all day till late
glass didn’t shatter, and the bullet hole is still visible over a hundred
WEBSITE: www.rocksonrosalind.com
years later, or so the story goes. A good local legend was the perfect
FACEBOOK: ROCKSonRosalind
way to end a night of delicious dining…can’t wait to return.
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Bendigo
Autumn Escape Bendigo might have been built by pioneers on a foundation of gold, but the cultural influences of those who came in search of wealth and a better life are more evident than ever in our vibrant arts scene and our burgeoning food, wine and craft beer culture. Bendigo’s new pioneers are the many food producers, chefs, restaurateurs, coffee roasters, breweries and winemakers developing the unique tastes and flavours of central Victoria for a new generation.
Celebrating the Melbourne Food and Wine Festival ‘Water’ theme REGIONAL WORLD’S LONGEST LUNCH Friday March 14, 12pm – 4pm • Rosalind Park Savour lunch at a majestic long table under the trees of Bendigo’s historic Rosalind Park. Six courses of regionally sourced produce, matched by expert sommeliers to the best wines from the Bendigo wine region.
JAMES BOND vs DON DRAPER Friday March 14, 6.30pm – 11pm • The Dispensary Enoteca A retrospective look at last century’s most enigmatic and celebrated decade through the watery eyes of James Bond and Don Draper. Gimlets, mint juleps, black velvets to vodka tonics – both men loved ice-shaking cocktails.
CATCH & COOK YABBY EXPEDITION Saturday March 15, 11am – 3pm • Bridgeward Grove Embrace the principles of the traditional picnic: slow food, regional wines and old-school games that evoke fun for the whole family – apple bobbing, sack races and kite flying. Then set forth to nearby yabby dams.
FERMENT Saturday March 15, 6pm – 10pm • Goldmines Hotel Enjoy a degustation dinner that pays tribute to Louis Pasteur, and highlights the fermentation process and the ways it has transformed our food. Discover the pivotal role water plays in changing colours and tastes.
PICNIC WITH THE MAD HATTER Sunday March 16, 10am – 4pm • Bendigo Botanic Gardens Be part of a regional food wonderland in the shade of the Bendigo Botanic Gardens, when Central Victoria’s local food network Food Fossickers presents a family picnic in the park – complete with The Mad Hatter.
Other Autumn events GENIUS AND AMBITION: THE ROYAL ACADEMY OF ARTS, LONDON 1768–1918 Sunday March 2 – Monday June 9, 10am – 5pm daily • Bendigo Art Gallery
2014 YALUMBA GOLDEN MILE RACE DAY Saturday March 15, 11am – 6pm • Bendigo Jockey Club
STRATEGEM BENDIGO WINEMAKERS FESTIVAL Sunday April 20, 11am – 5pm • Castlemaine Botanical Gardens SASI 210163
Bendigo is only 90 minutes from Melbourne Airport along the Calder Freeway and 90–120 minutes via V/Line from Southern Cross Station. ExploreBendigo • #explorebendigo
WWW.GRAMMAGAZINE.COM.AU
For more information, tickets and short break accommodation packages, freecall the Bendigo Visitor Centre on 1800 813 153 or visit:
www.bendigotourism.com
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MELBOURNE’S TOP 10 BURGERS OF 2013 Words and photos by The Burger Adventure
ABOUT THE BURGER ADVENTURE The Burger Adventure is a blog that reviews the best burgers from Australia and around the world. Created by four guys with a passion for beef, buns, cheese, lettuce, tomato, onion, egg, bacon and sauce.
WWW.THEBURGERADVENTURE.COM
SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
TWITTER: @THATBURGERBLOG | FACEBOOK: THEBURGERADVENTURE
#10 TUCK SHOP TAKE AWAY “ONE OF THE BEST FIRST BITES WE’VE EVER HAD IN A BURGER. EVERYTHING IS IN PERFECT PROPORTION, RESULTING IN A DELICIOUS BITE EACH AND EVERY TIME.” ADDRESS: 273 Hawthorn Road, Caulfield North PH: 0431 406 580 HOURS: Mon - Thur 11am - 8pm Fri - Sat 11am - 9pm TWITTER: @tuckshop_melb FACEBOOK: TuckShopTakeAway
#9 GLORIA SWANSTON’S KITCHEN “WITH DOUBLE CHEESE AND BACON, THIS SALTY BURGER IS FAST-FOOD DONE SLOW, DONE AWESOME.” ADDRESS: 243 Swanston Street, Melbourne PH: 9663 2916 HOURS: Mon - Fri 12am - 10pm / Sat - Sun 2pm - 10pm WEB: www.gloriaswanstons.com.au FACEBOOK: gloriaswanstonskitchen INSTAGRAM: gloriaswanstonskitchen
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#8 ROCKWELL & SONS “EVERY BITE INTO THIS BURGER IS ANOTHER STEP IN TO BURGER HEAVEN. IT’S HARD TO FAULT THIS BURGER AT ALL. SO SOFT, BALANCED AND DELICIOUS.” ADDRESS: 288 Smith Street, Collingwood PH: 8415 0700 HOURS: Thurs, Wed, Mon 6pm - 10pm / Sat, Fri, Sun 11am - 4pm and 6pm - 11pm / Closed Tues WEB: www.rockwellandsons.com.au FACEBOOK: RockwellandSons
#7 BEATBOX KITCHEN “THE RAPH BURGER HAS HALL OF FAME STATUS IN OUR EYES. CONSISTENTLY IN OUR TOP 10, ITS SIGNATURE CREAMINESS MAKES FOR AN UNFORGETTABLE BURGER.” ADDRESS: Various locations around Melbourne PH: 8060 6664 HOURS: Check social media for daily updates WEB: www.beatboxkitchen.com/wordpress TWITTER: @beatboxkitchen FACEBOOK: Beatbox-Kitchen
#6 ROCKPOOL BAR & GRILL “WHEN YOU’RE IN THE MOOD FOR A LITTLE EXTRA CLASS TO YOUR BURGER, YOU CAN’T GO PAST NEIL PERRY’S METICULOUS CREATION. WORTH EVERY PENNY!” ADDRESS: Crown Complex, Southbank PH: 8648 1900 HOURS: Sun - Fri 12pm - 3pm Mon - Sun 6pm - close WEB: www.rockpool.com/melbourne TWITTER: @rockpoolgroup FACEBOOK: neilperryrockpool
WWW.GRAMMAGAZINE.COM.AU
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#5 NSHRY “UMAMI-MIA! THIS FLAVOUR PACKED WAGYU AND ANGUS BURGER IS ONE OF THE MOST UNIQUE IN MELBOURNE. SUCH BEEFINESS!” ADDRESS: 129A Beaconsfield Parade, Albert Park PH: 9682 1077 HOURS: Tues - Sun 8am - 4pm WEB: www.nshry.com.au TWITTER: @NSHRY FACEBOOK: NSHRY
#4 LAURIE DEE’S “THIS CRUMBLY, DOUBLE-SMASH PATTIE BURGER IS THE KIND OF THING THAT LEGENDS ARE MADE OF. THIS HAS TO BE ONE OF MELBOURNE’S BEST KEPT SECRETS.” ADDRESS: Shop RE 03 Urban Diner, Epping Plaza PH: 9408 0196 HOURS: Mon-Thur 11am - 9pm / Fri-Sat 11am - 10pm Sun 11am - 9pm WEB: www.lauriedees.com.au FACEBOOK: Laurie-Dees
#3 THE SPOTTED MALLARD “THE BURGER’S INDIVIDUAL ELEMENTS WERE ALL GREAT BUT WHEN TOGETHER THEY WERE A WORK OF ART. THE BURGER WAS PEPPERY, HEARTY, CREAMY AND ALL TOGETHER SPECIAL.” ADDRESS: 314 Sydney Road, Brunswick PH: 9380 8818 HOURS: Tues - Fri 4pm - 1am / Sat 2pm - 1am / Sun 2pm - 11pm WEB: www.spottedmallard.com TWITTER: @spottedmallard FACEBOOK: SpottedMallard 26
#2 FAT BOB’S BAR & GRILL “FROM ITS CREAMINESS TO ITS AMAZING PATTIE, THIS IS A BANG-ON AWESOME BURGER WITH JUST ENOUGH OF EVERYTHING THERE TO MAKE YOU THINK ABOUT ORDERING ANOTHER ONE.” ADDRESS: 80A Cochranes Road Moorabbin PH: 9555 0909 HOURS: Wed - Thurs from 5pm / Fri - Sat from noon / Mon - Tues Closed WEB: www.fatbobs.com.au TWITTER: @FatBobBarNGrill FACEBOOK: fatbobsbarandgrill
#1 THE MERRYWELL “2013 THREW A WORLD OF TERRIFIC BURGERS AT US. NONE BETTER THAN THIS BEAUTY. CONGRATULATIONS TO THE GUYS AT MERRYWELL FOR TAKING IT OUT AGAIN! THE MERRYWELL BURGER HAS EVERYTHING A BURGER SHOULD. TRULY OUTSTANDING.”
ADDRESS: Crn Clarendon St and Crown Riverside PH: 9292 7468 HOURS: Mon - Thurs 12pm - 12am Fri - Sat 12pm - 2am Sun 12pm - 12am WEB: www.themerrywell.com.au TWITTER: @themerrywell FACEBOOK: themerrywell
WWW.GRAMMAGAZINE.COM.AU
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THE FINISHED PRODUCT: TOTAL GOODNESS TOASTED MUESLI
IN PROGRESS: TOTAL GOODNESS TOASTED MUESLI
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RECIPE: MANGO GLAZED PORK RIBS Recipe and photos by The Hungry Babushka
ABOUT THE HUNGRY BABUSHKA Strengths: Demonstrates a thorough understanding of the key elements of the quintessential foodie blogger portrait including strategically placed kitchen utensils and the pulling of funny faces. And macarons. Weaknesses: Short attention span. The girl who didn’t get onto MasterChef because she couldn’t concentrate long enough to fill out the entry form. And macarons.
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WWW.THEHUNGRYBABUSHKA.COM FACEBOOK: TheHungryBabushka | INSTAGRAM: thehungrybabushka
There is nothing better in this world than a good rib. A perfectly executed rib,
METHOD
with its sweet, juicy goodness is almost enough to turn even the most devout Place mango flesh and ginger in a blender and blitz until smooth. In a
vegetarian.
large plastic or glass container pour mango and ginger puree. Stir through I’ve got a bit freaky with fruit and meat combos over the last few weeks,
chopped coriander and season with salt and pepper. Add ribs and turn to
I was actually completely oblivious of my bizarre obsession until today as
coat. Cover and refrigerate for eight plus hours to marinate. Remove ribs
I was blitzing mangoes in the blender in prep for tonight’s dinner. But it makes
from marinade, wiping off any excess and reserving marinade.
sense - think about traditional pork ribs marinades, they are all thick, sweet and sticky. What better union than pork and mango?
Preheat a fan-forced oven to 130ºC. Line a large baking tray with aluminium foil. Place a cooling rack on top of the tray and place the ribs across the
INGREDIENTS
top. This will allow the ribs to drain as they are cooking.
1 rack pork ribs
Place tray in the centre of the oven and cook for three hours, turning and
3 large mangoes, peeled, flesh cut from seed
basting with excess marinade every 20 minutes. Remove from oven and
1 cup coriander leaves, finely chopped
cut ribs into sections.
20 gram piece of ginger Sea salt and freshly-ground black pepper
Squeeze lime juice over ribs and serve.
Lime halves, to serve
CELEBRATE WITH THE KINGS OF THE TRACK THIS GRAND PRIX HUGE RANGE OF STEMWARE IN STORE AND ONLINE www.chefshat.com.au
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FROM LEFT: RIESLINGFREAK NO.5 REVERENCE OF RIESLING 2013, SUTTON GRANGE FAIRBANK ROSÉ 2013 AND CAMELIAS CABECO DO MOCHO 2009
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WINE REVIEWS Words and photos by Krystina Menegazzo
ABOUT KRYSTINA MENEGAZZO La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening, drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).
SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
WWW.LADONNADELVINO.COM TWITTER: @LADONNADELVINO | FACEBOOK: LA-DONNA-DEL-VINO
RIESLINGFREAK No.5 Reverence of Riesling 2013
of 2013. The fruit underwent fermentation using indigenous yeast and
Clare Valley, South Australia
fermented in old barrels, a technique that tends to inhibit more overt
RRP $22.99
fruity characters.
You wouldn’t know John Hughes was a Riesling freak just by looking
Mr Lapalus has delivered a very unique style of rosé. The nose is
at him. But start talking with the softly spoken gentleman and you will
immediately more savoury with scents of green melon, quince jelly and
soon realize the history and passion that goes behind the Rieslingfreak
a note that can only be described as similar to a breeze through a saddle
project. Mr Hughes grew up on an old Riesling vineyard in the famous
yard. The palate is just as quirky with that beautiful quince note coming
Clare Valley region and found himself tasting Riesling from all over the
through, some medium acidity holding everything together and this great
world and experiencing all the different styles on offer. This was his calling
touch of salted caramel adding further complexity. Who knows whether
and Rieslingfreak was born.
these unique characters are a result of the Sutton Grange land or the hands of Mr Lapalus. Either way, what this Frenchman has created is a
The no.5 Riesling is called Reverence of Riesling and is produced in an off-
truly charming and different rosé to be enjoyed all through these warmer
dry style with a total of 11g/L residual sugar. You will find scents of crisp
months.
green apples and lemon rind followed by a light and gentle entry onto the
Stockist: Wine House, Southbank
palate. There is a slight honeyed character going on, however the ripper Clare Valley acidity tempers this syrupy texture. Do not be frightened
CAMELIAS Cabeco do Mocho 2009
though, the palate has an overall smooth, rather than biting, effect.
Dão, Portugal RRP $21.99
The last lingering note is of pineapple with an overall effect akin to drinking a summer fruit salad with oscillating peaks of sweetness and tartness.
Portugal is in my top ten for countries that I need to explore more thoroughly. What with the people, the food, the changing landscapes, oh,
An off-dry style of Riesling may not be everybody’s cup of tea and might
and the wine. I once was able to experience bliss when I visited Oporto
remind them of drinking those commercial German Rieslings decades
for a few days. Alas, I did not get to travel further. Had I gone inland and
ago. However when you combine passion with quality Riesling grapes and
ventured south, I would have come across the mountainous Dão wine
create a great balance with sugar and acidity, the result if simply magic.
region, where this Cabeco do Mocho wine is made. In Dão it is believed that
You never know, you may find that in time you too become a Riesling
the main red grape variety, Touriga Nacional, originated here. The other
freak.
component in this blend is a variety called Jaen, also more commonly
Stockist: King & Godfree, Carlton
known as Mencía.
SUTTON GRANGE FAIRBANK Rosé 2013
Beyond the wise, colourful owl adorning the front label, the Cabeco do
Bendigo, Victoria
Mocho is a beautiful dark hue in the glass and offers aromas of blackberry,
RRP $23.99
violets and liquorice. It is quite Shiraz-like in flavour yet would sit on the lighter spectrum. There is plenty of fruity black berry flavours and vanilla
There is something about the French – they ooze class and are perpetually
at the fore, with smooth, medium tannins and a savoury note to finish.
charming. The man behind the Sutton Grange/Fairbank label is none other than French-born winemaker Gilles Lapalus. After some stints in France,
I enjoyed this with a very non-Portuguese plate of spaghetti Bolognese,
Italy and Chile, Mr Lapalus settled in Australia to make interesting and
where the wine sat all too nicely with the sweet tomato and savoury meat
delicious wines at Sutton Grange in the Bendigo region.
aspects. While I can enjoy a good selection of Portuguese wines here in Australia, I do not think I will let that stop me from one day going over for
This is the perfect example of a dry and savoury rosé. It is made using
more.
syrah, cabernet sauvignon and merlot fruit grown in the dry conditions
Stockist: At Brooks of Melbourne, CBD
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WHAT’S
The place to find local food and drink related products, services and venues.
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GREAT LOCATION - GREAT VALUE MAGNOLIA SERVICED APARTMENTS IS PERFECTLY SUITED TO SHORT OR MEDIUM TERM STAYS. THIS SERVICED APARTMENT OFFERS GREAT VALUE WITH THE CONVENIENCE OF AN IDEAL CENTRAL LOCATION CLOSE TO THE HEART OF THE HISTORIC BENDIGO CBD. BENDIGO HEALTH CARE, PREMIER SPORTING FACILITIES - THE QUEEN ELIZABETH OVAL, TOM FLOOD SPORTS CENTRE AND AQUATIC CENTRES ARE ALL WITHIN EASY WALKING DISTANCE. SO TOO ARE THE BEAUTIFUL BOTANICAL GARDENS, BENDIGO ART GALLERY, HOTELS, CAFES, RESTAURANT AND SHOPPING FACILITIES. FOR LOCATION AND VALUE FOR YOUR GETAWAY TO BENDIGO, YOU CAN’T GO PAST MAGNOLIA ON VIEW.
FOR BOOKINGS CONTACT MATT & MAREE PH: 0438 005 400 MAGNOLIA@BBETECH.COM.AU
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WHAT’S HOT
Frozen yogurt it
so fresh
moos
226 Clarendon Street South Melbourne VIC
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iris&floss art and design
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GRAM IS AVAILABLE AT 1000 VENUES AROUND MELBOURNE CBD DISTRIBUTOR LIST BANK PLACE
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Dikstein
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The Forum
BLOCK PLACE
Box on Collins
1806
Tower Sushi
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Eleven 37
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The Mess Hall
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Tropicana
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Swiss Club Victoria
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Issu
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MELBOURNE PLACE
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166 Espresso Bar
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Don Too
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SPENCER STREET Carron Tavern
Melbourne Town Hall Mr Tulk (State Library North)
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Old Town
Appitizer Kubklam Café 201 City Wine Shop Elms Family Hotel Federici Café Hudson's Lime Café Bar
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Strike
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Il Locale
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ISSUE 37
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Izumi Krave Lime Café Metrop Café Movo Mod Oz Movo NGV Gallery Kitchen Purple Café The Blue Moose Café
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