GRAM Magazine: February 2014 // Edition 37

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

CAB AUDITED

WANT YOUR BLOG TO BE FEATURED IN GRAM? SEND A LINK OF YOUR FOOD OR DRINK BLOG TO jess@grammagazine.com.au

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.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

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

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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

WWW.GRAMMAGAZINE.COM.AU

9

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

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

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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Cedar Hospitality is the industries choice for quality products, innovative ideas and foodservice concepts.

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Darren Purchese

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.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

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

A N L D D S O H O O W TEL E H

G N I K C A R C NIGHT CURRY

$15 Currfybeer!

&

a pot o

Come and see what’s happening in Coburg.

We have a range of over 50 Victorian craft beers rotating on tap and a brand new menu prepared by our new head chef, Rob Taylor.

Let your mind wander as you sit in our stunning hard wood rustic front bar, indoor/ outdoor garden room or restaurant which is sure to remind you of your childhood...

84-88 Sydney Road, Coburg, Victoria, Australia 3058 | 03 9384 1122

info@thewoodlandshotel.com.au www.thewoodlandshotel.com.au WWW.GRAMMAGAZINE.COM.AU

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

WWW.GRAMMAGAZINE.COM.AU

15

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

WWW.GRAMMAGAZINE.COM.AU

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.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

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

WWW.GRAMMAGAZINE.COM.AU

29

FROM LEFT: RIESLINGFREAK NO.5 REVERENCE OF RIESLING 2013, SUTTON GRANGE FAIRBANK ROSÉ 2013 AND CAMELIAS CABECO DO MOCHO 2009

30

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

WWW.GRAMMAGAZINE.COM.AU

31

WHAT’S

The place to find local food and drink related products, services and venues.

FOR ADVERTISING ENQUIRIES PLEASE CONTACT marc@grammagazine.com.au or 0419 107 143

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

32

WHAT’S HOT

Frozen yogurt it

so fresh

moos

226 Clarendon Street South Melbourne VIC

Sun-Thurs 11am-9pm Fri & Sat 11am-10pm

Enjoy 3 free toppings with your frozen yogurt when you say “Gram” in-store!* (Valid till 31/03/2014) @iloveayomo

iris&floss art and design

restaurant and cafe art prints and posters menu design social media design and set up invitation design

www.etsy.com.au/irisandfloss Facebook: Iris & Floss irisandfloss@gmail.com

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GRAM IS AVAILABLE AT 1000 VENUES AROUND MELBOURNE CBD DISTRIBUTOR LIST BANK PLACE

COLLINS STREET

Dikstein

Bistrot D'Orsay

Nandos Press Club

Blue Bag

EXHIBITION STREET

The Forum

BLOCK PLACE

Box on Collins

1806

Tower Sushi

Brown Sugar Café

Café Esc

65 Degrees Café

Waterside Hotel

Café E Biscotti

Charles Dickens Tavern

Café Multitude

T-Roy Browns

Café Segovia

Crema Espresso

Coopers Inn

Olio Cucina

Collins Quarter

Decoy Café

FRANKLIN STREET

Degani Café Bakery

Eleven 37

Miss Libertine

BOURKE STREET

Egon’s Café Bakery

Es-X Café

Aljisen Ramen

Gadjo

European Bier Café

HARDWARE LANE

Bottega Restaurant

Gloria Jeans

Locanda

Affogato

Ca De Vin

In a Rush

More Than Fresh

Aloi Na

Café On Bourke

Kartel

Basic Bites

Café Tono

Koko Black

Sushi Burger The Maj Café (Her Majesty's Theatre)

Cafenatics

Lindt Café

Trunk Bar and Café

Charlie’s Bar

Carlton Club

Macchiato Sushi Bar

Degani’s

Mamasita

EXPLORATION LANE

Khokolat Bar

Donatos Café

Morgan

League of Honest Coffee

Max Café Bar

Earl Canteen

Nashi

Elephant and Wheelbarrow

Negroni Bar and Grill

FLINDERS LANE

Settebello

Florentino Bar

Paris End Café

101 Café Bar

Tastebuds of Melbourne

Gloria Jeans

Plane Tree Café

Adelphi

The Mill

GPO Café

Purple Peanuts Japanese Café

Bluestone

Vialetto Restaurant

Imperial Hotel

Sheni's Curries

BISQ

Ito Noodle Café

Silk Road

Breadwell

HOSIER LANE

Izakaya Hachbeh

Strozzi

Brunetti (City Square)

Misty

Korova

Summit Café and Bar

Bull and Bear Tavern

Movida

Lanes Edge Bar

Switchboard Café

Bull Run

Langleys Café

The Brazilian Bean

Café 53

LA TROBE STREET

Mister Close

The Kitchen Cat

Café Rema

Basement @ 350 Latrobe

Movida Terrazza

The Sherlock Holmes

Cafenatics

Blaq Café Bar

Nando's

Treasury Restaurant and Bar

Cecconis

Café Nostimo

Nashi

Tutti In Piazza

Cherry & Twigs

Cafenatics on Latrobe

Ombra

Zuffa

Chin Chin

Club Chef

Pellegrini’s

Zuroona Café

City Library Café

Coffee Academy

Coda Bar Restaurant

Duke of Kent Hotel

Red Violin

Campari House Creperie Le Triskel

POP Restaurant and Bar

Romano's

DEGRAVES STREET

Coffee Eclipse

Frescatis Fine Foods

Royal Melbourne Hotel

Barber on Degraves

Crema Espresso Bar

Internet Café

Salida

Café Andiamo

Cumulus

Kanda Sushi Noodle Bar

Shuji Sushi

Degraves Espresso

Full Plate Café

Klik Food and Drink

Society Restaurant

Grill’d

Il Cubico Café

Latrobe Café

Spaghetti Tree

Little Cupcakes

KCL

Oriental Spoon

Spleen Bar

Sea Salt

Lustre Lounge

Spicy Noodle Café

Street Café

The Quarter

Nighcat Bar

William Angliss Bistro

The Bund

TOFWD Deli

Overdraft Café Papa Goose

LITTLE BOURKE STREET

Tuscan Bar Grill

DRIVER LANE

Roasted Coffee Bar

Bar Humbug

Twenty Seconds Café

Penny Blue

Rosati

Brother Baba Budan

Superfino

Café 600 (Hotel Ibis)

The Mess Hall

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Tropicana

CENTRE PLACE

ELIZABETH STREET

Swiss Club Victoria

Ishiya Stonegrill Dining

Issu

Café Scalletti

Tazio Birraria Pizzeria

Korean BBQ Buffet

Café Victoria

Terra Rossa

Kri Kri

CHAPEL STREET

Citi Noodle Café

The Trust

La Di Da

Traffik Foods

Coffea

Virginia Plain

Little B

Food Inc

Yak Bar

Longrain

CITY SQUARE

Hudsons Coffee

3 Below

Jasper Kitchen

FLINDERS STREET

Mrs Parmas

Lord of the Fries

Bertha Brown

+39 Pizza

COLLINS PLACE

Piazza Vittoria

Desi Dhaba

Punch Lane

Feeling Fruity

SNITZ

Kikoo Sushi

Scugnizzo

Roozervelts

Spiga

Kitaya

Shuji sushi

The Garden Café

La Stazione

SMXL Café

Mezzo Bar and Grill

Softbelly Bar

Troika Bar

China Bar

The St Kilda Rd Boulevarde Café

Sorry Grandma

York Café

Hawkers Café

Times Café

Sushi & Bon Apetit

Infinity Café Bar

The Apartment

LONSDALE STREET

Ishikai Japanese Café

SWANSTON STREET

Vine Café Bar

Aspro Ble

Izakaya Den (Basement)

Beer Deluxe

Babbo

James Squire Brewhouse

Café Chinotto

LITTLE COLLINS STREET

Baguette Club

King of Kings

Café L’Incontro

Basso

Baraki

Postal Hall

Café Mimo

Bridie O’Reilly's

Club Retro

Red Hummingbird

Citi Espresso

Brisq

Colonial Hotel

Seoul House

Claypot King

Cacao Fine Chocolates

Degani’s

Syn Bar

Crown Café Bakery

Café De Tuscany

Demi Tasse

Teppansan

Druids Café Bar

Caffe e Torto

Emerald Peacock

The Portland Hotel

Easy Way Tea

Champagne Lounge

Encore Café Bar

Two Fingers

Gigi Sushi Bar

Chestnut Exchange Café

Hikari Sushi

Won Ton House

Gogo Sushi

Council House 2

J Walk Café

Dikstein

Japanese Pub Shogun

Elevenses

Kenny's Bakery

Exchange Coffee

Latte Love Café

Famish’d

Le Traiteur

Fiddler Pub

Legals Café Bar

Gills Diner

Madame Kay's

Gordon's Café & Bar

Urban Deli

Green Press

Wheat Restaurant Bar

Guava Bean Hairy Canary

MELBOURNE PLACE

Hudson’s

Saint Peters Bar & Restaurant

In a Rush Espresso Irish Times Pub

MEYERS PLACE

Kitten Club

Lily Blacks

Mamma’s Boy

Loop

Mar Lourinha

Waiters Restaurant

Menzies Tavern Oriental Tea House

MORAY STREET

Ortigia Pizzeria

Water Rat Hotel

Pony Quists Coffee

NEWQUAY PROMENADE

Rare Steakhouse

Fish Bar

Saki Sushi Bar

Live Bait

Stellini Bar

Mecca Bar

Tengo Sushi Terrace Deli

QUEEN STREET Bellini (ANZ Building)

LITTLE LONSDALE STREET

Chaise Lounge

1000 Pound Bend

Degani

166 Espresso Bar

Mercat Cross Hotel

Angliss Restaurant

Michaelangelo

Café 111

Muleta's

Café 18

Nashi

Don Too

Nourish

Equiniox

Romano's

Gianni Luncheon

Segafredo

Giraffe Café

Speck

Horse Bazaar

SPENCER STREET Carron Tavern

Melbourne Town Hall Mr Tulk (State Library North)

Pensione Hotel

Nando's

SPRING STREET

Old Town

Appitizer Kubklam Café 201 City Wine Shop Elms Family Hotel Federici Café Hudson's Lime Café Bar

Nelayan Indonesian Oxford Scholar Soul Café Starbucks Sushi Sushi The Lounge The Order Three Degrees

The European

Time Out Café

ST KILDA ROAD

Your Thai Rice Noodle

606 Café Aroma on St Kilda Aromatic Espresso Balencea Bar Belgian Beer Café Bluestone Bite Café 409 Café 434 Café Allegra Café Deco Café Equesta Café News Café Promenade Café Safi Café Saporo Cafeteria Lounge CBD Café & Foodery Cinnamons Citro

Transport Young and Jackson Yoyogi TATTERSALLS LANE Section 8 (Chinatown) THE CAUSEWAY Grasshopper’s Feast WILLIAM STREET Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint WILLS STREET Operator25

Daily Coffee Gloria Jean’s Heaven GRAMMAGAZINE.COM.AU

Il Vicoletto

RUSSELL PLACE

La La Land

Bar Ampere

Koukos Café Match

RUSSELL STREET

Modo Mio Café

Bean Room

Oddfellows Hotel

Blu Point Café

Rue Bebelons

Café Little Hut

Shop 7 Espresso

Chilli Café

Strike

Chill On Ice Lounge

WWW.GRAMMAGAZINE.COM.AU

Hi Fi Bar and Ballroom

Il Locale

MELBOURNE

ISSUE 37

FREE

Izumi Krave Lime Café Metrop Café Movo Mod Oz Movo NGV Gallery Kitchen Purple Café The Blue Moose Café

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