GRAM Magazine ISSUE 50 // May 2015

GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 50 FREE

PLEASE TAKE ME HOME

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CONTENTS EATING OUT

INTERVIEW 8

MR SCRUFFS Haynes&Bruce THE INDEPENDENT I’m So Hungree

11

SEZAR Megan Osborne | Haynes&Bruce

15

5 POINTS DELI De Brief Me

25

THE FRENCH MILKBAR The City Lane

27

JAMES SMITH Crafty Pint On the Bandwagon

COOKING 22

REGULARS

STICKY BEER AND MISO PORK-BELLY SKEWERS Tucker

28

GRAM GUIDE CRAFT BEER On the Bandwagon

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CONTRIBUTORS

4

NEWLY OPENED

6

AROUND THE TRAPS

7

THINGS WE LOVE

18

REVIEWS

30

OUT AND ABOUT

32

THE DIARY

33

DISTRIBUTORS

34

ADVERTISERS DIRECTORY

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ON THE COVER: HOPS Hops are the female flowers (also called seed cones or strobiles) of the hop plant, Humulus lupulus. They are used primarily as a flavouring and stability agent in beer, to which they impart a bitter, tangy flavour, though hops are also used for various purposes in other beverages and herbal medicine. (source: Wikipedia)

Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider.

The publisher takes no responsibility for failure to access any online content.

Editor JESS HOURIGAN Cover Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

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

CAB AUDITED

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CONTRIBUTORS

MEGAN OSBORNE TUCKER

Megan Osborne is a freelance writer, but

Crafted by some of the most exciting and

more importantly, a foodie. How can you

intelligent young writers, photographers

not be living in a city like Melbourne?

THE CITY LANE

and cooks in Australia and beyond,

Every day holds an opportunity to find

Paul founded The City Lane back in 2009

Tucker combines an array of recipes,

a new gem, and in between uploading

as a place to share photos of his travels

technical

on

photos of her cat on Instagram and

around Europe with friends and family.

cooks, food culture and cooking and

generally making a mess in the kitchen,

The City Lane might have changed quite

eating at home.

she’s on the lookout for the next tummy-

ON THE BANDWAGON Trev spends most weekends drinking craft beer, playing guitar really loud while drinking craft beer and eating as much amazing food as he can stomach – whilst drinking craft beer. He founded Bendigo Beer to legitimise his addiction and hang out with some awesome people. Loves a

how-to’s, and

features

satisfying diamond. Or goldmine—she’s

a lot since those early days but one

chat.

thing that’s remained constant is Paul’s

heytucker.com

passion for food, travel and culture, and

INSTAGRAM: heytucker

TWITTER: Onthe_bandwagon

a desire to photograph and write about

TWITTER: hey_tucker

meganosborne.com.au

his experiences.

FACEBOOK: heytucker

TWITTER: foodiewritings

PINTEREST: heytucker

INSTAGRAM: foodiewritings

INSTAGRAM: Onthe_bandwagon

not fussy.

Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent.

Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or

LA DONNA DEL VINO

may not actually be about beer.

La Donna del Vino is the pseudonym of this young lady from Melbourne who

DEAN SCHMIDEG A

professional

photographer

and

copywriter with an interest in fashion and design, Dean is known as one of Melbourne’s coffee addicts and foodies,

thecitylane.com

worked in wineries throughout Australia

HAYNES & BRUCE

TWITTER: TheCityLane

and Italy. After years of gallivanting she

With

FACEBOOK: TheCityLane

returned to Melbourne to market wine

communications experience in the realm

INSTAGRAM: thecitylane

and share her love of all things vinous.

of music, food, fashion, design, politics

YOUTUBE: thecitylane

In her spare time she enjoys cooking,

and beyond, Georgia Haynes and Lauren

gardening, drinking good vino and is

Bruce have worked on photo shoots,

a self-confessed Neb Head (someone

event photography, written and taken

really into Nebbiolo).

photos for various media outlets, written

regularly seeking out new and interesting cafes and bars. He shares these and the things he prepares at home across social the people he meets and places he goes to, telling a story with the aim of enticing the reader and bringing people together.

ladonnadelvino.com

at high profile events and much more.

TWITTER: ladonnadelvino

Together, they have produced feature

FACEBOOK: la-donna-del-vino

articles, managed social media for a creative projects focused on community development.

INSTAGRAM: dsimages DE BRIEF ME

haynesandbruce.com

Elaine is a mother of two, a doctor,

INSTAGRAM: haynesandbruce

and a food and lifestyle blogger. Join

TWITTER: haynesandbruce

her on her dining adventures, cooking experiments and so much more at de-briefme.com.

INSTAGRAM: debriefme FACEBOOK: debriefme

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combined

range of clients, and continue to work on

FACEBOOK: imagesds

EMAIL: deany76@gmail.com

years

ministerial speeches, managed media

media. His posts celebrate the produce,

TWITTER: imagesDS

many

MOTHER’S DAY

EUREKA 89

SAINT CRISPIN

OLIVIGNA ESTATE

Indulge the family with a truly unforgettable dining

This Mother’s Day, treat your mum like the saint she

What better way to celebrate Mother’s Day than with

experience on Mother’s Day at Eureka 89, the highest

is by booking a five-course feast for all the family at

an adventure to the leafy Olivigna Estate in Warrandyte.

public vantage point in the Southern Hemisphere.

Saint Crispin. The fare will reflect Head Chef Joe Grbac’s

Just 30 minutes from the heart of Melbourne, La Sala

Located on the top floor of Eureka Tower, Eureka 89 will

classic European style and diners can expect to enjoy

restaurant will be plating up a three-course Italianate

charm mothers with breathtaking views of the city and

tea cured salmon served with spanner crab, avocado

lunch for the whole family.

a delectable three-course lunch menu.

and tobikko; Sevens Creek Wagyu served with heirloom

All lucky mothers who visit Olivigna on their special day

12:30pm – 3:00pm

beetroot, horseradish and spinach; and if you’ve got

will receive a fresh hand cut rose.

$140 Adults

a sweet tooth you won’t want to miss the chocolate,

$75 per adult, $15 per child (0-12 years)

$50 Children 12 years/ under | $100 Children 13 to 17 years

roasted banana, peanut butter and meringue.

(03) 9844 4676

(03) 9693 8889

$135 Adults, $35 Children

54-56 Brumbys Road, South Warrandyte

Eureka 89, Level 89, Eureka Tower

(03) 9419 2202

7 Riverside Quay, Southbank

30 Smith Street, Collingwood

ESTELLE BISTRO

SAIGON SALLY

to enjoy lunch or dinner with us. Let us take care of the

Come and treat Mum to a four-course tasting menu

With a modern take on the old English High Tea, Saigon

cooking, pour mum, dad (and you) a glass of wine, and

with a glass of premium Louis Roederer champagne for

Sally is offering a day of culture and delicious food to

help your mum to relax and enjoy her day.

$100 per head at our newly renovated Estelle Bistro.

match. The food will be presented on the traditional

Treat your mum to a delicious lunch or dinner inside our

We are open for lunch and dinner. Reservations are

tiered platters with a vast selection of authentic

restaurant, or sit out in the Autumn sunshine and enjoy

essential to avoid disappointment.

Vietnamese flavours. Items from the menu include

our alfresco area if weather permits.

$100 (including a glass of Louis Roederer champagne)

Kingfish ceviche with pomelo, green papaya, shallots.

A la carte menu

(03) 9489 4609

$65 per person including a glass of sparkling

(03) 5443 8671

243 High Street, Northcote

(03) 9939 5181

101 Williamson Street, Bendigo

THE WOODHOUSE We invite you to bring your mum and the entire family

2 Duke Street Windsor

RACV City Club, Melbourne Join us for an exceptional culinary experience made possible through the generous support of five world-renowned chefs.

The event features five delicious courses with matching wine, a charity auction of exclusive items and much more. ticket price $330*each | dress black tie Funds raised will help Alzheimer’s Australia Vic support people living with dementia, their families and carers.

A CULINARY FEAST YOU WILL REMEMBER FOREVER

* tax deductible component $220

Proudly sponsored by

NOW OPEN LÛMÉ OPENED: May 28, 2015 Set to open the end of May (bookings are being taken through their website), there is a genuine sense of excitement brewing in South Melbourne.

Located on Coventenary Street, Lûmé will offer an 18-course (no, that’s no a typo) degustation tasting menu, featuring fresh, seasonal produce.

The dream team, behind the venture (which has been fitted out by Studio Y) is headed up

by Shaun Quade (Royal Mail Hotel, Biota, Quay and Bar Nacional) and John Paul Fiechtner (Le Chateaubriand in Paris and Bo Innovation in Hong Kong) in the kitchen, and renowned Sommelier, Sally Humble.

226 COVENTRY STREET, SOUTH MELBOURNE restaurantlume.com

HENDRIKS CAFE OPENED: March 28, 2015 Meet Lee and Chloe. Residents of Parkdale, it’s always been Lee’s dream to open a cafe Hendrik’s is this dream realised.

Their aim is to highlight some of the best of the south side while bringing some of that north of the river flare down this way. Together with chef’s Adam and Tom, Hendrik’s have created something really unique in Mordialloc.

Great coffee, delicious food and an awesome environment awaits.

105-107 WHITE ST, MORDIALLOC hendrikscafe.com.au facebook.com/thehendrikscafe

instagram.com/restaurant_lume

BAR CLARINE OPENED: April 17, 2015 Belle’s Hot Chicken has become somewhat of an institution in Gertrude Street, serving up some of the best Nashville-style chook around. But it was the wine sales that stunned Belle’s co-owners Miranda Campbell and chef Morgan McGlone. Little did they know that in 2015, the perhaps surprising pair up of deep friend chicken and wine would inspire them to utilise the narrow space next door to Belle’s to introduce Bar Clarine.

Posing as ‘twin sisters who have gone down different paths’, Bar Clarine will offer a menu more traditionally befitting of wine pairing, with fresh seasonal produce taking centre stage.

150 GERTRUDE STREET, FITZROY facebook.com/pages/Bar-Clarine

WALK DON’T TUN

THE MILTON OPENED: April 17, 2015 Boasting a sensational wine list of of both local and international varieties, the Milton in Elwood has been kicking goals from the day it opened.

The interior is nothing short of spectacular.

Ambient drop pendant lighting combines with exposed brick, timber cladding, industrial finishes and an open fire to create a cosy, warm and inviting space that has been revealed perfectly timed with the onset of winter.

The menu is designed to compliment the wine, with a selection of seasonal tapas and small bites, befitting of a wine bar.

The cocktail menu is as impressive as the wine list and the espresso martini is one of the best is Melbourne.

The Milton exemplifies the ongoing gentrification of Elwood and is a very welcome addition to the area.

134 ORMOND RD, ELWOOD

OPENED: March 25, 2015 Mindful eating is all about consuming the best possible healthy and organic fresh produce available. At Walk Don’t Run it means fresh ingredients are 100% organic, locally sourced and immaculately prepared.

Chef Ryo Doyama has created a menu that incorporates locally sourced produce and super foods into every single dish. Try chilled organic green tea soba noodles with poached chicken, green beans, nuts, seeds and tahini ponzu dressing or king fish miso tartare with barley, millet, freekeh and amaranth and a tofu and tahini purée.

Fresh, mindful eating in the heart of Armadale.

17 MOREY STREET, ARMADALE walkdontrun.com.au instagram.com/walkdontruncafe

RUDIMENTARY OPENED: March 11, 2015 Set on an expansive corner block is Footscary’s newest addition, Rudimentary. This light and airy space is a construct of three 40-foot shipping containers with the alfesco dining area nestled in amongst raised garden beds, laden with fresh fruits, vegetables and herbs.

Owner Des Huynh, who grew up in the area, has worked with Chef Shane Donelly (ex-Duchess of Spotswood) to create a menu that pays homage to his Vietnamese heritage, with a classic Melbourne brunch feel.

Head barista Emily Keats (ex Auction Rooms and Seven Seeds) is serving up coffee from Small Batch.

themilton.co

16–20 LEEDS STREET, FOOTSCRAY

facebook.com/pages/The-Milton

rudimentary.com.au

instagram.com/themilton_

facebook.com/Rudimentarycafe

twitter.com/themilton_

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AROUND THE TRAPS MELBOURNE REPRESENTS AT LONDON COFFEE FESTIVAL

YOUNG GUNS CREATE A TOUR WITH A TWIST THE GREAT AUSTRALIAN BAKE OFF - CASTING CALL FremantleMedia Australia is now casting for amateur bakers from across the country to appear in feel good cooking show The Great Australian Bake Off. Judged by culinary icon Maggie Beer and acclaimed chef Matt Moran, The Great Australian Bake Off – to screen on Foxtel’s LifeStyle FOOD will see 12 home baking enthusiasts put through a series of gruelling challenges.

Producers are seeking amateur bakers of all ages and sexes to compete to show off their baking skills in front of Maggie and Matt with the winner crowned Australia’s Best Home Baker.

To apply, please go to australianbakeoff.com.au Applications close COB FRIDAY, MAY 1.

Hospitality hotshots Colette Whitton and Joe Wallace are set to blitz the Melbourne bar scene with an inspired new concept. Drink this City, a tour unlike any other will take clients, whether they be out-oftowners or local Melbournites on a journey through a labyrinth of world-class Melbourne venues.

Like most good ideas, this one manifested over a few glasses of Merlot. Wallace and Whitton, both young hospitality professionals with over 13 years of experience and having worked in high profile restaurants and bars, decided to join forces and share their zest for life and good times with other like-minded individuals.

Tours are priced at $89.00 per person and the price includes nibbles along the way, world class cocktails, whisky tastings, and the once outlawed green elixir from a traditional fountain drip… without giving away too many secrets of course!

Booking and enquiries can be made through the website at www.drinkthiscity.com.au or via email: bookings@drinkthiscity.com.au.

NEW WORLD KITCHEN AT MS COLLINS Ms Collins is home to three of Australia’s most celebrated chefs Daniel Wilson, Paul Wilson and Dan Poyner. Each chef has aligned each vision with the other to cultivate a culinary menu infused with Latin American, Pan Asian and contemporary Australian dishes. The New World Kitchen concept is spanned across both the bar/restaurant and functions menus.

New World Kitchen menu is available in both the restaurant and bar, 4-10pm Tuesday - Saturday.

425 Collins Street Melbourne | mscollins.com.au

The London Coffee Festival returns to the Old Truman Brewery from 30 April – 3 May and this year 20 baristas have been selected to showcase their skills in a knockout style competition. Featuring Cupping, Brewing, Latte Art, The Order and The Signature Drink challenges, three of Melbourne’s best baristas; Matt Perger (ST. Ali and Sensory Lab), Ben Morrow (ST. Ali) and Craig Simons (Think Tank Coffee), were selected to compete in the prestigious competition which drew thousands of applicants from around the world.

Australia’s Salvatore Malatesta, (owner of the ST. Ali group) is also involved as one of the judges of the competition.

Malatesta, together with Andrew Tolley, Co-founder of Taylor St Baristas and Harris + Hoole; Gwilym Davies, former World Barista Champion (WBC) and current WBC Head Judge; Anette Moldvaer, Co-founder of Square Mile Coffee Roasters and Anne Lunell, Co-owner of Koppi, will have the unenviable task of choosing a winner.

For more information about the London Coffee Festival visit LONDONCOFFEEFESTIVAL.COM

BLUEBONNET BBQ TAKES OVER THE KITCHEN AT THE JOHN CURTIN HOTEL Carlton’s John Curtin Hotel launched the Kitchen in Residence in 2014, with Huxtaberger joining the team thrilling punters throughout the summer months with their iconic chip and burger combos.

Just in time for the cooler months, from May 1, Bluebonnet BBQ will be moving in, serving up their mouth-watering take on Texan style BBQ. The Curtin is holding up its end of the bargain by pairing the menu perfectly with their spankin’ new range of winter beers, a fresh wine list and an impressive selection of single-malt whiskeys. Open seven days to stave off your hangovers or prepare yourself to work one up at a show.

A genius combination of food and tunes awaits you at 29 Lygon Street, Carlton. Suss out the full (very drool-worthy) menu and thrill your ears with upcoming show info at: JOHNCURTINHOTEL.COM.

REAL FOOD. LOCAL LIFE. Corner Coventry & Cecil Streets, South Melbourne

Wed 8am – 4pm Fri 8am – 5pm

Sat 8am – 4pm Sun 8am – 4pm

Enjoy 2 hours FREE parking on Market days

southmelbournemarket.com.au

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EATING OUT COLLINGWOOD

MR SCRUFFS 60 Smith Street, Collingwood Ph: (03) 9995 3881

WORDS AND PHOTOGRAPHY HAYNES & BRUCE

Only months after opening its doors on the

If you’re looking for meals on the slightly

corner of Smith and Gertrude, Fitzroy’s Mr.

lighter side, the soft-shell crab tacos are a

Scruff’s is delighting locals and visitors alike

delight, along with the red-roasted pork belly

with good vibes, good tunes and food and

and Peking duck gua bao (the pork variety of

drink specials daily.

which could stand up to any our bao-crazy city has to offer). Lighter still, the zucchini haloumi

Despite its short tenure, Mr Scruff’s is ever-

souvlaki makes for a satisfying vegetarian fix.

evolving; with a new burger on the menu every week for the “Chewsday Special� and the

For something sweet it’s all about the donut

recent addition of sexy red leather booths to

sandwich: a cinnamon donut with Tim-Tam

their fit-out, giving their establishment a hint

ice cream, or the salted caramel waffle with

of Americano and rising further among their

butterscotch, vanilla ice cream and banana

peers in the “pub-grub� and “local watering

chip crumb.

hole� stakes.

To wash it all down are a host of cocktails to There are a number of incredibly tasty snacks on

while the night away with, which include three

the menu, but don’t come here looking for a salad

versions of the Bloody Mary, a hot chocolate

because you’re going to be sorely disappointed.

cocktail,

Mr Scruff’s highlights include the tasty beef

raspberry liqueur, coconut rum, triple sec and

burger with “special sauce�, which reminds us

ruby grapefruit juice.

and

the

“Sup’Was’Sup�

-

with

Anzac Triple Chocolate Coconut Lemon Cream • Fresh Passionfruit Cream Macadamia White Belgian Chocolate Pistachio White Belgian Chocolate Anzacs White Belgian Chocolate Ginger Almond Lemon Myrtle Roasted Hazelnut Dark Belgian Chocolate

of a high-end Big Mac with a soft brioche bun, juicy beef pattie, pickles, onion, lettuce and a

In this age of quinoa and coconut oil, it’s nice to

magical sauce that dreams are made of. Make

see a pub unapologetically giving the punters

it a double and add crispy bacon and you will

exactly what they want – super tasty burgers

be in Elvis-style indulgent heaven.

and booze. A visit to Mr Scruff’s is the perfect way to die early, but die happy.

Adding to their burger clout is Mr Scruff’s rather unique

“Chewsday Special�, which

MR SCRUFFS

sees guest “burger bloggers� create ridiculous

60 Smith Street, Collingwood

towering burgers of their own for Scruffs

(03) 9995 3881

customers every Tuesday. This has included

mrscruffs.com.au

burgers being stuffed with ham and cheese

facebook.com/mrscruffsbar

croquettes, Texan chilli, peanut butter, more bacon‌ the list of outrageous burger additions goes on and hopefully will never end.

Another joy to behold is Mr Scruffs’ poutine: thick-cut fries with gravy, cheese and crispy bacon. And if that isn’t enough to render you

Michels Fine Biscuit Co. bake small traditional batches in our commercial kitchen in Castlemaine, sourcing the very best fresh ingredients — including berries from the Yarra Valley, free range eggs from Great Western, Victorian butter and flours, and the worlds best Belgian Couverture Chocolate.

Our biscuits are sought after by cafĂŠs across Melbourne and regional Victoria. Contact us for details of our full cafĂŠ range.

completely comatose, the Austin Midnight sandwich with beef brisket, cheddar, pickles, mustard, mayo and pickled red onion is an incredibly delicious combo.

03 5472 4274 info@michelsfinebiscuits.com.au www.michelsfinebiscuits.com.au

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EATING OUT GEMBROOK

THE INDEPENDENT 79 Main Street, Gembrook Ph: (03) 5968 1110

WORDS AND PHOTOGRAPHY IM SO HUNGREE

Gembrook.

minute drive from Brad’s parents house - and it’s a gem. I can’t believe how long it took me to get there!

What’s that you ask?

Step in, and suddenly you don’t feel like you’re an hour out of town. You It’s actually a town in Victoria. About an hour away from Melbourne.

could be in Fitzroy, or Northcote, but with much higher ceilings. The space

I assume most of you aren’t familiar with it, but since my partner’s family

feels like a lofty warehouse, slicked up with simple and clean decor, but

moved out that way mid last year, I’ve come to know the area relatively

with a personal touch; blackboard specials, friendly staff and a very low

well, and as I’ve mentioned in Instagram snaps before, it’s absolutely lovely

key and relaxed atmosphere.

escaping out to the (semi) countryside every now and again.

When we arrived, I realised Brad and I hadn’t done a dinner date night for Really good restaurants in this region, are a little less frequent than in

a while, and The Independent was really the most perfect spot to break

the heart of Melbourne. I’ve become quite fond of the General Store in

the date-night drought.

Emerald for breakfast, and the Yarra Valley isn’t far for a lunch trip. But dinner? Where to go?

A pint of The Independent’s own lager for Brad (that’s actually brewed

by Coopers) and a glass of Argentinian red for me, which was young and

Well, we’re actually super lucky, because the Independent is literally a three

vibrant, a little brash, but still very delicious.

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The menu looks at the best of the local ingredients season to season, and incorporates them with chef Mauro Callegari’s Argentinian heritage. The menu reads very much like your typical tapas menu, with a couple of smaller dishes to pick through, bigger sharing dishes, vegetables and desserts.

Although there’s a $55 Chef’s Menu, which Brad’s parents have done and is an absolute feast…I couldn’t resist piecing together a menu for ourselves instead, so went entirely ala carte. As per usual really!

The first thing on my agenda? The morcilla of course! Crumbed, fried and served on a chickpea puree with tomato and chilli, these started the night on a very good note. The black pudding itself wasn’t very fatty, or strong in iron flavour, instead, there was a lovely heat and richness in flavour.

The carrots are smoked with maple syrup, making them slightly sticky and sweet, with chilli and peanuts over the top. Yum. Tender, but not soft, the maple syrup really brings out the sweetness, but without it coming across sugary, with the lovely warm and earth smokiness coming through. Could have eaten these forever.

The Provoleta (provolone) - baked cheese and chimichurri, was different to what I expected, almost like snails with herb and butter sauce…just without the snails and a lot more cheese (which I’m totally not complaining about)!

This came hot, bubbling away; the chimichurri was lovely and rich with lots and lots of garlic. Good times.

Brad requested we get potatoes, and I’m glad he did. They were deliriously delicious, golden roasted potato gems which were so incredibly crunchy.

With dollops of onion puree, garlic and thyme, this was a comforting dish, that was surprisingly elegant.

For a bigger dish, we opted for the Pollo, aka chicken, with sweet corn off the cob and as puree, and palm heart. The chicken was deep fried, with a lovely crunchy crust and tender meat, the richness partnering well with the sweetness of the corn. I also loved how vibrant the dish was, such a lovely mix of colours!

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Angie Giannakodakis Owner

After letting the smorgasbord of food settle, I had to try some dessert, since I had seen plates pass our table through the night and been successfully tempted.

I opted for the chocolate trifle, and man, what a dessert.

Served deconstructed, the trifle is an enormous plate of sweetness. I’m

“

When I'm looking for Innovation, current trends, products and knowledgable staff, Cedar is my Hospitality Store

”

so glad we only got one between two, because this could have easily fed three people very comfortably. Since I’m a glut, and a sweet tooth though, I smashed through most of it anyway. Chocolate soil, berries, caramel, chocolate sauce, brownie chunks, honeycomb and light meringue pieces on the top. So much tastiness, and it was quite rich. I would almost say it was

49 Rathdowne Street, Carlton VIC 3053 (03) 9036 4949

like a black forest cake, without the cake shape!

By the end of the night, I was definitely not looking forward to standing up, positively rotund with a full and happy belly. Best of all, the bill was an amazingly reasonable $110. For all that food.

So although it’s a bit of a hike for the average Melbournian, The Independent is definitely worth a visit if you’re remotely near the area. Although we went for dinner, I think this would be a lovely spot for lunch as well, lofty and bright, and it even has a lovely backyard area with space for the kids to play, with a bit of a herb and veggie garden going on as well.

I for one am certainly looking forward to many more visits…seeing that Brad does only live three minutes away.

THE INDEPENDENT 79 Main Street, Gembrook Ph: (03) 5968 1110 theindependentgembrook.com.au instagram.com/theindependentgembrook twitter.com/argieingembrook hola@theindependentgembrook.com.au

cedarhospitality.com

223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com 13

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EATING OUT CARLTON

SEZAR 6 Melbourne Place, Melbourne Ph: (03) 9663 9882

WORDS MEGAN OSBORNE PHOTOGRAPHY HAYNES&BRUCE

Armenian restaurants in Melbourne are a dime a dozen… said no one ever. With a little help from Google, you’ll find out exactly the extent of Armenian cuisine this glorious city has to offer. That being the singular, but nevertheless impressive, Sezar, tucked away on Melbourne Place in the CBD. When there’s not much competition in the market, it should be easy to stand out, right? Head Chef and Part Owner Garen Maskal has blown ‘standing out’, so high out of the water it’s somewhere over the rainbow.

Previously working in the kitchen at The Sebel and Ezard, Maskal is one third of the team that brought Hispanic cuisine to Glen Waverley with the popular Black Toro. The same trio of Maskal, Aret Arzadian and Sasoon Arzadian runs Sezar.

At Sezar, Maskal is letting his Armenian heritage shine, with a modern Melbourne dining influence rounding things out. And lucky for us, we were there to try some of the exciting flavours from the new seasonal menu.

Here are some tantalising tastes for you to look forward to.

Not afraid to start things off with a bang, the degustation commenced with two well received offerings; oysters with compressed apple and anise, and a platter of bastourma and egg, that was introduced with the line, ‘quick, dig in fast, before everyone else realises how good they taste.’ Rolled cigars of Armenian dried beef sat next to quail eggs, on top of circles of toasted brioche smeared with garlic jam. If the comfort associated with a cozy duvet, could be combined with the rich saltiness of intense cravings, and compacted into a bite size morsel, this would be it.

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EATING OUT MELBOURNE

Next came the spinach and feta Boreg

Speaking

of

tastebud

parties,

this

with Aleppo mayo. To the untrained eye,

experience would not be complete without

this dish looks like deep fried spring rolls.

a totally over the top dessert tasting plate.

Hence we say, untrained, because we all

We’re talking new style baklava, which

know looks can be deceiving. The crunchy

is presented in the form of sweet and

pastry exterior of the Boreg complements

creamy ice cream sandwiched between

the soft creamy inside, redolent with spices

flaky pastry. Pistachio cake, which will win

and aromas. All tied up in such an innocent

over even the sceptical—think hints of rose

looking package, these cheeky little bites

and a deliciously soft and delicate crumbly

pack a punch.

texture. Also on the platter (which was cleared in record time), almond milk panna

The variety of each dish was a highlight of

cotta and vanilla parfait, with more subtle

the evening, as the menu covered such an

flavours for those against a rich dessert.

extensive range of techniques and tastes, from spanner crab dumplings to cured ocean

But for those who are well and truly keen

trout, to the most tender of tenderloins,

on embracing a rich dessert, then the

the Wagyu skewers. A particular standout

ridiculously decadent chocolate marquis

was the BBQ king brown mushrooms with

topped with a sour cherry sorbet will be

toasted Israeli cous cous, crumbs of sujuk

keeping your dreams busy for the next

(dry, spicy sausage) and sweet potato

few nights. The strip of cherry pastegh is a

puree. This was a prime example of the

unique addition, reminiscent of a fruit rollup,

intense,

and packed full of intense fruity character.

refined

flavours

coupled

with

subtle warmth and comfort seen repeated throughout the menu. The mushrooms were

The techniques and presentation at Sezar is

bursts of smokey tanginess, and the cous

modern Australian dining to a tee, with food

cous rounded out your taste buds, calming

styled to artistic aesthetics. The reflection of

down the rave they were planning.

Armenian culture is all in the taste though,

16

The predominant emotions experienced while dining at Sezar, were ones of warmth, comfort and excitement.

prevalent in the recurring exploration of

with leather booths and elegant wooden

spices, vegetables, fruit, fish and meats, all

chairs. The service is welcoming, and so

combined to create aromatic dishes with

far from pretentious it’s truly enjoyable to

extreme personality.

experience.

It’s evident that there is a lot of thought put

This relaxing environment is the perfect

into the menu at Sezar (food for thought

place to explore the excitement aspect,

anyone?), and the drinks list is no exception.

that comes in the form of the delightfully

Inventive cocktails are the stars of the show,

creative new seasonal menu.

with fun concoctions such as the Kardashian Fling, introduced as, ‘Just as Kanye is Kim’s

SEZAR

fling, come on in and do the Armenian

6 Melbourne Place, Melbourne

thing.’ This sweet and tangy sipper is filled

sezar.com.au

with gin, apricot puree, chai tea and tonic

facebook.com/Sezar.restaurant

water. Unusual? Yes. Worth it? Oh yes. There

twitter.com/SezarRestaurant

is an extensive offering of international

instagram.com/Sezarrestaurant

spirits, with vodka and aperitifs from across Europe, gins from the UK, and whiskies from just about everywhere, while the wine list mostly focuses on carefully selected drops from New Zealand and Australia.

The predominant emotions experienced while dining at Sezar, were ones of warmth, comfort and excitement. The soft accents of dim amber lighting sets a cozy scene across the luxurious interior decked out

17

THINGS WE LOVE GRAM FEATURE

TAKE THE SOUTH MELBOURNE MARKET AUTUMN TRAIL Melbourne’s oldest permanent market, South Melbourne Market welcomes eight new traders this autumn and is celebrating their arrival with an Autumn Trail experience that will run throughout the month of May. Market-goers are being encouraged to download a map of the Autumn Trail and set off on their own adventure to discover the new stalls where they can find the freshest produce, pick up unique wares, experience personalised service and meet friendly market traders.

The Autumn Trail starts on May 1 and runs until May 31.

Download your Autumn Trail map at SOUTHMELBOURNEMARKET.COM.AU/EVENT/AUTUMN-TRAIL South Melbourne Market is open Wednesday, Friday, Saturday and Sunday from 8am.

QUALITY MOBILE COFFEE IN MELBOURNE

If you’re looking to surprise someone with

box. All hampers include a personalised

the perfect gift, look no further than Noch

message that the sender can craft for the

Luxury Hampers. Mandy and the team have

recipient,

Serving locally roasted, award winning coffee, Mercy is a

a hamper for all occasions and the best part

even be arranged to include the company

small independent business focused on providing a quality

is they specialise in delivering hampers that

newsletter or message.

product with locally minded ethics. Using milk from Jonesy’s

surprise and delight. Don’t expect wine and

Dairy in country Victoria and beans from local not-for-profit

biscuits when you open a Noch hamper,

With Noch’s easy to use website, all you

STREAT Coffee, we believe in supporting local industry while

instead expect something complete unique

need to do is jump online, choose the perfect

using the very best ingredients.

and luxurious.

luxury hamper and then let Mandy and team

and

corporate

hampers

can

take care of the rest for you. Surprise your Mercy is available to cater any event, big or small. Our highly

Their most popular hamper at the moment

loved one, friend, family or co-workers with

experienced baristas serve quality espresso, cold brew and

is the “Love Your Tea Time” hamper, which

the perfect Noch Luxury Hamper.

filter coffee. Home made baked goods and other locally made

includes a beautiful love heart cushion,

sweet treats are also available. Contact Rhiannon for a quote.

Crabtree and Evelyn Hand Cream, Rebalance Me Tea, Côte Noire Candle and Dunbar

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Every hamper is hand packed here in Melbourne and delivered (free of charge if delivering to Australia’s eastern seaboard) in a beautifully designed and crafted hamper

18

NOCH.COM.AU

GET A TASTE FOR VICTORIA’S BEST TOURISM WINERY THIS AUTUMN...

Victoria’s Best Tourism Winery Fowles Wine have created three new customised experiences to help flavour fans get to know them at a deeper

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The Are you Game? experience will have you tasting Fowles’ wild wines alongside made to match game meats on ‘The Gamekeepers Platter’. Then finish things off with some sweet treats and a takeaway recipe to recreate the meal at home. $60 per person.

The Stone Dwellers experience is open to groups of ten or more people and includes morning tea at the Cellar Door, followed by a behind-thescenes tour of the winery and a lunch showcasing the region’s best produce.

Bookings are essential. $95 per person.

Also available to groups of ten or more people is the Fowles Farm Heritage experience. Here you’ll enjoy a tour of one of Victoria’s first farming properties before enjoying lunch in the spectacular surrounds of Fowles’ Cape Dutch

from Melbourne.

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19

THE GRAM GUIDE TO

CRAFT BEER WORDS AND INTERVIEW ON THE BANDWAGON

20

WHAT IS CRAFT BEER? Most good beer aficionados would simply say

It changes lives, mine included. So many great

water, malt, yeast and hops, but it’s so much

travel experiences all over Australia and the

more than that. Craft beer is community,

world tasting local beers and meeting new

it’s healthy, it’s fun times and it sparks

people that have now become old friends.

conversation between absolute strangers, It’s

which is pretty cool if you ask me.

also

a

revolution,

feeding

society’s

rediscovered interest in how their food, coffee Craft beer is made by passionate, earthy

and beer was made before it was dumbed

people who believe in providing choice, in

down, cheapened and mass produced in the

quality ingredients and in producing a tasty

late twentieth century.

beverage to be consumed by like-minded customers who connect with their story and

Yes, I love good beer and you should too.

enjoy a good beer.

HOW DO YOU SERVE IT? USE GLASSWARE

SAVOUR THE COLOUR, AROMA AND TASTE

THE PROPER GLASS

Beer was never intended to be consumed

As soon as beer hits the glass, the smell, taste

Like wine, for optimum appreciation, you should

directly from a bottle. A naturally fermented

and colour is affected. If you’ve ever been to a

try and drink beer from the correct kind of glass.

beer, on average, contains about 2.5 bottles

craft beer bar, you will notice a heap of tattoo-

There are many different combinations, but basic

worth of carbon dioxide, which naturally, leaves

covered bearded guys swirling their glass in an

thing to remember is:

you feeling bloated so make sure to always pour

attempt to squeeze every ounce of street cred

An ale is like red wine – it’s more robust, aromatic

into a glass. Unless you’re Kanye West, I doubt

out of it. The bonus is by doing this it also tests

and flavourful, which is why you should use a

you would drink a good wine or champagne

the head retention and brings out the aroma of

wide, bulbous glass.

straight from the bottle, so please do the same

the beer. Now really get your nose in there, smell,

A lager is like white wine – it’s more delicate

with your beer.

exhale then take a generous swig – and don’t

and requires a tall, narrow glass to show off the

spit! This is beer, not wine.

colour and clarity.

Now now… stop your snickering. Your Grandpa

THE SERVING TEMPERATURE

WHAT ARE ALL THE STYLES OF BEER AND

may have tipped his glass when pouring a

Thanks to the huge advertising budgets of the

FOOD PAIRINGS?

VB longneck but it’s actually better to “pour

multinational breweries, the most common

Let’s keep this simple. Trust me, there are MANY

straight”. Aim for about an inch down from the

misconception is that your beer should be drunk

more styles than the ones listed below and there

lip and take your time, stopping when the glass is

ice cold, straight out of a stubby. But the reality

are multiple combinations for food pairings.

two-thirds full. Your beer needs room to breathe

is that at freezing temperature, your taste buds

The great thing about beer is everyone’s palate

and should end up with about an inch of foam.

become totally numb, thereby missing out on

is slightly different so have some fun with this.

Good head protects your beer from the harmful

90% of what you’d hope to experience. Most

Experiment. Argue. Don’t be boring.

effects of the air, and in my opinion, makes it

craft breweries will put the serving temperature

taste better.

on the label, so take note.

HEAD IS GOOD

FOOD PAIRING WHEAT BEER LIGHT

INDIA PALE ALE

PORTER

Pair With: Seafood like scallops or

Pair With: Spicy, oily Asian or Tex

Pair With: Bacon, coffee-flavoured

Pair With: Oysters

pan-fried prawns

Mex.

or chocolate desserts

Must Try: 4 Pines Dry Stout or Nail

Must try: Two Birds Taco Wheat or

Must try: Mornington Peninsula IPA

Must Try: Holgate Temptress Porter

Stout

Red Hill Wheat

or Feral Hop Hog

or Southern Bay Metalhead Porter

STOUT

BROWN ALE PALE ALE

LAMBICS

Pair With: Burgers…. any burger!

AMBER ALE

Pair With: Roast pork, anything

Pair With: Light fruity dishes, sorbet.

Pair With: Smoked brisket, BBQ ribs

with a peanut sauce.

Must Try: Bridge Road Pale Ale or

Must Try: Lindemans Kriek or Boon

Must Try: Mountain Goat Fancy

Must Try: Brookes Brown Ale or

Wolf Of The Willows XPA

Kriek

Pants or Bright Hellfire Amber Ale

Cavalier Brown Ale

21

FIVE MINUTES WITH JAMES SMITH (aka Crafty Pint)

GOOD BEER WEEK FESTIVAL DIRECTOR GOOD BEER WEEK for me is one of the best weeks of the year. Firstly because it’s celebrating our good beer industry and secondly because the week goes for nine days and totally baffles my HR department when I put in for a week’s leave. Two extra days leave. Score!

For those that don’t know, how did Good Beer

What I love about Good Beer Week is that

What do you think is the best thing about Good

Week come about?

it caters for all levels of beer enthusiasts. For

Beer Week?

someone new to good beer, how would you A few people having beers at Beer DeLuxe in

recommend they navigate the week?

The spirit of community. Yes it’s about celebrating the wonderful and growing world of beer in all

Fed Square back in February 2011 decided there should be an event where large numbers of

First up, try to get your hands on an official print

its many facets, but Good Beer Week would be

brewers descended on Melbourne for the annual

program, which are at all participating venues.

nothing without the people who make it happen:

Australian International Beer Awards. A couple

From mid-April, a second distribution landed at

the people running the festival and events, the

of days later, one of those people suggested

around 70 of the best breweries and beer venues

brewers who join the festival and share their

stretching it out to contain a full week of events

outside Victoria as part of a competition run

passion and most of all, the tens of thousands

and thus the name “Good Beer Week” was born.

with Tourism Victoria. Alternatively, jump online

of people that come from all over Australia and

(goodbeerweek.com.au) and have a look at the

even overseas to join in the fun.

were

Beer 101 events. We’ve split the program into five

overcome by some sort of evangelical zeal and

streams to make it as easy as possible for people

It’s a not-for-profit grass roots festival that

the festival ended up with 50-odd events. All

to find the right event for them.

is designed to be a joyous time, while also

Subsequently,

a

small

group

of

us

educating and engaging people as much as it

those who attended had an amazing time and we realised something incredible was happening

Beer 101 is run with Little Creatures and is where

entertains and excites them – it’s certainly not

in the Australian beer world that we had to tap

you’ll find fun and approachable events for

a swill fest. You end up with people coming

into and amplify. We have managed to achieved

newcomers, including a series of master classes

together in shared experiences and meeting like-

this, with a lot of perspiration, inspiration and

at Creatures’ Dining Hall too.

minded people, which makes the whole thing more than just an event. I’ve met so many people

enthusiasm from the wider beer world.

That said, a newcomer could just as easily pick

who have longstanding friends they first met

Enthusiasm to the point where it’s been called

the brains of friends who has been before or be

at Good Beer Week events – even people who

the best in the world by some of the world’s

taken under the wings of a beer lover.

have shifted their careers towards beer, simply because of their experience at the festival!

leading breweries (eg Brooklyn Brewery from New York) and has inspired similar ‘Good Beer

Pick a degustation from the foodie stream that is

Weeks’ elsewhere in Australia. Believe it or not,

in line with your dining tastes – this year we have

Thanks for the chat Crafty. I already have my

Tokyo Beer Week was inspired by us after one

BBQ, fine dining, all manner of Japanese feasts

Good Beer Week planned out and safe to say

of the brothers who owns Kiuchi Brewery /

and much more. Then there’s live music, comedy,

I will be having a few alcohol-free days in early

Hitachino Nest came here and was blown away.

ghost tours, mountain biking and all sort of fun

June. I could start on 25 May but past experience

events where you’ll try and learn about beer

has proven it’s best to slowly ween myself off

while doing something other than just sit, drink

successive beery nights as opposed to cold

and chat.

turkey.

22

ON THE GOOD BEER WEEK BANDWAGON YOUR GUIDE TO GOOD BEER WEEK

MELBOURNE METRO

spicy Texan cuisine by one of regional Victoria’s finest restaurants, this event had me at “Jest….”

Pint of Origin (POO) - various venues 16-24 May Nine venues, nine days of Good Beer Week -

Macedon’s

Finest

–

Royal

George

Hotel

coincidence? Some of Melbourne’s best crafty

(Kyneton, 16 May)

pubs will host tap takeovers from their chosen

Kyneton’s leading craft beer venue pits its beery

state. This year, they’ve included Europe, New

prowess against the region’s finest wines. Game

Zealand and the US. For me, the best free event

on!

Abbey Collaby 5 – Mountain Goat (Richmond,

of the festival.

20 May)

Calder

Sour Ales vs Cheese – Atticus Finch (East

It’s pretty simple – a collaborative brew by

Tap

Brunswick, 24 May)

Moondog, Matilda Bay and Mountain Goat to

Holgate Brewhouse

For the past year, the craft beer world has been

raise money for the Collingwood Children’s Farm.

(Woodend,

all about sours. Belgian sour kings Rodenbach

It’s free entry and most of the beer industry will

May)

Brewery and Boon Brewery are in town to get up

be there, including me and rest of the Bendigo

Holgate,

7

and close with all the, as I call them, “Tart tarts”.

Beer crew. So much fun!

Brookes,

Tooborac

and

Take along your wine-loving mate and watch

Corridor Takeover

@

16-24 Cent,

Bandicoot

on

their head implode when you tell them the beer

Great Australian Beer SpecTAPular – Royal

has Brettanomyces in it. Yes, the same yeast that

Exhibition Building (Carlton, 22-24 May)

entry, delicious and purely coincidental that it’s

can make a wine taste crap also makes beer

Three days, 300 beers, 120 of which have been

halfway between Bendigo and Melbourne should

taste amazing!

brewed exclusively for this event. Recently voted

one feel the urge to step off the V-Line train for

as one of the top 20 beer events in the world

a sneaky paddle.

tap all week. It’s free

Hops: Drink Awesome.

by Beer Connoisseur Magazine. My advice –

Drink Fresh – Two

head there on the Sunday as all the hard-core

Bridge Road at The Mallow – The Mallow Hotel

Row (Fitzroy, 20 May)

beer peeps have been and gone so the lines are

(Ballarat, 23 May)

While

are

shorter creating a very cruisy vibe, making it

Beechworth’s Ben Kraus comes to Ballarat to

“Hansel, he’s so hot

the perfect way to end Good Beer Week. Don’t

talk (and drink) through a select range of his

right

now”,

forget to bring a silly hat!

beers. Trust me, this will be awesome.

will

forever

REGIONAL VICTORIA

MTB with Red Hill Brewers – (Red Hill Brewery,

sours

“Zoolander’s

hops be Blue

24 May)

Steel”. Brewcult’s Hendo (apart from being the most fun) is widely recognised as the foremost

Southern Armageddon – Jester King vs Texas

I like that you get to work off all the beer and

expert in all things hops and freshness. At $40,

BBQ @ Dispensary (Bendigo, 17 May)

food you’ve consumed over Good Beer Week.

this event is great value for money and expect to

Hailing from Austin in Texas, Jester King beers

Life is all about good balance, especially on a

be educated and entertained at the same time.

are very hard to get in Australia. So that’s enough

mountain bike after a few beers.

to get me there. Matched to amazing smoky,

23

24

EATING OUT CARLTON

5 POINTS DELI 118 Elgin Street, Carlton Ph: (03) 9348 4794

WORDS AND PHOTOGRAPHY DE-BRIEF ME

The third project in Melbourne by the New

offer are smoked meat sandwiches, housemade

Smoked Meat Poutine ($16)

Mexican Balleau brothers – 5 Points Deli –

bagels, salads and soups. Don’t over order as we

This was under the ‘ Sides’ section so we

opened recently week in Carlton. It’s a New York-

did and you might be able to squeeze in one of

mistakenly thought it was going to be much

style eatery – adding to their Mexican cantina

their truly delectable homemade American pies

smaller in size! It was huge and definitely the

(Chingon in Richmond) and their New Orleans

for dessert!

equivalent of a main meal. People rave about the Reuben here but I was absolutely besotted by

smokehouse (Le Bon Ton in Collingwood). It’s a substantial project replacing the old Mutti

Toasted Reuben Sandwich – Dark rye, 5 Points

the poutine – despite the fact that there was no

restaurant near the corner of Lygon and Elgin

Deli corned brisket, sauerkraut, Swiss, Russian

cheese curd involved. It featured delicious, well-

Streets. They are capable of seating 200 on the

dressing ($16)

seasoned, super crunchy potato chips, coated

ground floor, with more of a rock ‘n’ roll vibe

This was a truly authentic and absolutely

in the perfect amount of an absolutely brilliant

upstairs at their 200 seater Longhorn Saloon

mammoth sandwich. It was served with house

bechamel-type sauce with loads of crushed

which opens late afternoon. The brothers have

made potato chips and a trademarked pickle.

peppercorns. Atop was some grated hard cheese

teamed up with chef Nick Stanton (formerly

The sauerkraut was mildly pickled, and the

with corned brisket, caramelised eschalots and a

of Nieuw Amsterdam) and the establishment

corned brisket was lovely and tender and

good quantity of finely sliced jalapeños. It’s one

promises authentic East Coast grub.

certainly not overly salty. The slice of Swiss

of those dishes that’s impossible to describe

cheese separated the two components and

how brilliant it was. It’s a unique rendition but

Downstairs the walls are aglow with hand

tied

I’m 100% head over heels in love with it!

pressed copper accents highlighting the deli’s

toasted rye, the moisture got the better of

display. Upstairs, the mood is more rustic –

the sandwich and we ended up using cutlery

So I guess the question is – would I return? Most

thanks to the dark timber panelling, large iron

to manoeuvre this monster into our mouths.

definitely. Serve me up more poutine please on

candelabras, and distressed leather seating.

I seriously can’t believe they made the potato

a day when 5 Points Deli’s chowder is available

chips on site. They were absolutely incredible:

with a slice of homemade apple pie.

For breakfast there is a $25 all-you-can-eat

it

nicely

together. Despite

being

on

super thin, crispy, and perfectly seasoned.

buffet with eggs cooked to order, housemade

5 POINTS DELI

bagels and free coffee refills aplenty.

118 Elgin Street, Carlton

Le Bon Ton Cheeseburger – Wagyu beef patty,

(03) 9348 4794

For the lunch crowd, there is more of a deli feel

bacon, onion, lettuce, tomato, pickles, spicy

5points.com.au

about it where you order at the entrance, and then

ketchup and aioli ($16)

facebook.com/5pointsmelbourne

meander down the cook line to see your order

I ended up pulling out the raw brown onion

twitter.com/5pointsmelb

being assembled. It’s definitely a good tease

(I’ve never been a fan of raw onion) but was

which is bound to get you salivating and your

utterly impressed with the flavours, juiciness and

digestive juices pumping long before you get

satisfaction I felt after polishing off one-third of

your hands on your highly anticipated meal. On

this beauty.

25

26

EATING OUT BRUNSWICK

THE FRENCH MILKBAR 153 Weston St, Brunswick Ph: (03) 9079 6496

WORDS AND PHOTOGRAPHY THE CITY LANE

The French Milk Bar Brunswick is a slice of France that’s opened up just

This was a classic Bouillabaisse with, in true Marseilles style, a side serving

off Lygon Street. The City Lane has had an eye on this place ever since the

of rouille which, for those who aren’t aware, is a garlic saffron mayonnaise

outdoor signage and covered-up windows indicated that something was

served with the soup on olive oil toasted bread. This was a very flavoursome

happening on the site several months ago. As you’d expect, we were keen

dish – it had a strong fishy smell which thankfully did not translate to the

on seeing if it was worth the wait.

taste, which was very well balanced with the Provençal herbs in the soup base – fennel, saffron, thyme and bay.

Owners Anthony Humphries and Lisa Malaspina have been inspired by classic French cuisine and technique and are aiming to bring real French

As well as the food that is prepared during the day, the French Milk Bar also

food to the people of Melbourne.

offers a range of products to purchase and take home, including preserves, sauces and infused vinaigrettes.

French food in Melbourne tends to mean fine dining and Humphries and Malaspina want to change this perception of French food by serving

We spoke to Humphries and Malaspina about their plans for the French

accessible, tasty, rustic food – think of the French bouchon, with its focus on

Milk Bar and there are some exciting developments in the works. They

simple food and a convivial atmosphere.

unfortunately had to put their plans on selling house cured meats and charcuterie in the same vein as a deli on hold due to local council red tape

The menu is broadly split into three sections – light meals, main meals and

(the impressive fridge you see behind the counter – that was supposed to

desserts. It’s not a fixed menu and will change on a regular basis to take

have a variety of meats in it). In the immediate future there are plans to open

advantage of fresh, seasonal produce. Almost everything on the menu is

later for dinner and, once their liquor license is approved, to serve alcohol.

prepared on site, from scratch. Think of food like smoked sausages, rillette, terrine, confit duck and coq au vin – which all appear on the small, focused

We were really impressed by the French Milk Bar and are happy to report

menu. There is also bread and a rotating range of cakes and pastries on offer

without reservation that it was worth the wait. It’s the first venture from

at the counter, either to eat in or take away.

Humphries and Malaspina, and their passion for the project is very evident.

The food is great, the atmosphere welcoming and the future plans exciting.

On the topic of bread, we were brought a few slices with some butter while waiting for the dishes we ordered to arrive. The bread was springy, moist

When we were last in France, we were impressed by the direction of cooking

and very tasty – in fact by the time our food arrived we had already polished

in the country, with venues such as le Comptoir de Realis and Les Cocottes

off the bread – thankfully we were offered more!

eschewing the stuffiness and rules of French fine dining to serve simple

Coffee was perfectly acceptable. Not an overly complex blend, but tasty

French food with the occasional modern and innovative twist – the type of

and something that would satisfy most.

food that French people actually eat at home with some added zhoosh. The French Milk Bar is the first place we’ve eaten at in Australia that’s brought us

The signature charcuterie plate featured pate, terrine, rillettes, duck

right back to those Paris dining experiences. Nous sommes impressionnés!

prosciutto and black pudding served with crostini, a preserve and olive tapeade. Everything on this plate tasted amazing. The pate was smooth and

THE FRENCH MILKBAR

velvety and duck prosciutto, which is something we haven’t seen before,

153 Weston St, Brunswick

was full flavoured and fatty, in a very good way. If you want a good sample

thefrenchmilkbar.com.au

of some of the things that are being produced at the French Milk Bar, this is

facebook.com/TheFrenchMilkBar

the dish to order. Also be aware that this is definitely one to share.

27

28

COOKING WITH BEER

STICKY BEER AND MISO PORK-BELLY SKEWERS RECIPE AND PHOTOGRAPHY TUCKER

Kings and Queens of the barbecue already know that

but the real magic here is the way the mixture

a cold beer is the perfect companion when standing,

of miso, beer, onion and sugar come together to

tongs-in-hand, over the grill. But what would you

enhance the flavour of the pork and give the meat a

say if we told you that marinating meat in beer has

crisp, caramelised surface, and a tender and flavour-

been proven – by science! – to cut the number of

packed interior.

potentially cancer-causing compounds that form as your meat of choice sizzles and chars. We’ll toast to

So, bath your meat in beer, raise up a coldie and let’s

that. A health-bonus is always a plus when cooking,

toast to good health and even better pork.

INGREDIENTS

METHOD

1kg boneless pork belly, skin removed

Cut the pork into pieces about 1.5cm thick and 1.5cm

1 onion, roughly chopped

wide and place in a large bowl.

1 garlic clove, roughly chopped 150g white miso paste (also called yellow miso or

For the marinade, combine onion, garlic and miso paste

shiro miso)

in a food processor and blitz into a thick paste. Transfer

330ml lager

onion and miso mixture into a large bowl and add beer,

65g soft brown sugar

sugar and kecap manis. Mix well to combine.

2 tbsp kecap manis 3 spring onions, cut into 2cm batons

Add pork to the marinade and toss to coat evenly

Lemon juice

using your hands. Cover and refrigerate for at least 30

20 bamboo skewers, soaked in water for 30 minutes

minutes, turning occasionally.

Radish, sliced thinly to serve Fennel, sliced thinly to serve, fronds reserved

Preheat a barbecue grill to medium. Thread the pork

Seeds from 1/2 a pomegranate

onto the bamboo skewers with spring onion batons,

Micro herbs, to serve

reserving the marinade. Barbecue the skewers until cooked through (about 8–10 minutes), turning and basting with the reserved marinade every few minutes.

For the radish and fennel salad, toss radish, fennel and fennel fronds, pomegranate seeds, and micro herbs together with lemon juice and a drizzle of olive oil.

Season with salt and pepper.

Serve skewers hot with radish and fennel salad.

29

REVIEWS NAKED ESPRESSO - MEGA CHOC BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG Ever tried drinking your coffee naked? I have and must

This big, bold and rich tasting coffee is their premium

confess...I love it! What I’m actually referring to is an

house blend. It’s a medium to dark roast, but with the

extraction method used to produce a lighter, cleaner,

chocolate caramel tones and clean acidity I found it

pure shot of coffee using a portafilter with the spout

really pleasurable and easy to drink black. If you want

removed. The coffee passes through the flat bottom of

to round out the palate and bring forward the sweet

the basket, touching nothing else, hence it is ‘naked’.

nutty flavour, don’t be scared to add some milk, this

Watching the process is completely mesmerising

coffee cuts through it like a well-honed blade.

as the liquid is exposed in all its glory and the warm golden crema pools in the middle, oozing gently into

Smooth, silky and unashamedly naked...drinking that

your cup. This is espresso porn at it’s finest.

cup of Mega Choc was totally and utterly seductive.

Jason Berley was so inspired by the method that he

Drink your cup at:

started Naked Espresso three years ago, roasting

North East Precinct: 892 North Road Bentleigh East

quality coffee, supplying cafes and offering extensive

Naked Espresso Bar: 390 Little Bourke Street CBD

training and support. He has now embarked on his

Gypsy Village Cafe: 9 Bay Road Sandringham

latest venture partnering with Ron Haver in a cafe

Two2Eight Espresso: 228 Glen Huntly Road Elsternwick

called North East Precinct in Bentleigh East. Open only

Little Westbury Cafe: 261B Carlisle Street Balaclava

three weeks, this is also a concept store and the new

Milk The Cow: u1/157 Fitzroy Street St Kilda & 323

home of Naked Espresso, where all coffees are made

Lygon Street Carlton

with that signature bottomless portafilter. It is also the place I chose to try their Mega Choc Blend.

DAINTONS RED RYE ALE WORDS AND PHOTOGRAPHY ON THE BANDWAGON

No family members were harmed in the making of this

imparts and utilised them in a bigger flavoured beer to

beer... It’s the last line on the description of Dainton’s

add more complexity.”

Red Rye Ale label and I love it. It perfectly sums up Dan Dainton, his family values and his approach to beer. It

So for those of you at home that don’t speak fluent

gets to the heart of what Dan is about but makes sure

beer nerd, that translates to “I used the S.W.A.G.

you know that he’s not one of those seriously serious

principle (scientific wild arse guess) it really paid off!”.

brewers. He just makes great beer that tastes good and

Let’s face it, all good things come about by testing the

has fun at the same time.

boundaries and being passionate about being different.

Dan’s been around the traps for a while having brewing

So right now, Dan is renting some tank space at

stints at Holgate and James Squire before deciding to

Brookes Brewery in Bendigo to keep up with demand

be totally insane and attempt to make a living selling

while he plans for the next stage. And what is that, I

his own range. His Red Rye was one of the first and I

hear you ask? Well, the good news is Daintons Family

asked him why he made something like this instead of,

Brewing will be opening their own brewery in Carrum

say, a Pale Ale like most breweries start with, “I always

Downs (just off the Mornington Peninsula link) by the

loved Little Creatures Pale Ale and wanted to make a

end of the year. As Dan explains, it won’t be done by

beer that had amazing depth of flavour and character

halves “We’ll have room for 60 seated people, 16 taps,

DAINTONS RED RYE ALE

for a 5% sessionable beer. I started making recipes on

a variety of food and a Pianola. The system is a 30HL

ABV: 4.8%

the home brew system that were pale ale in style then

custom made steam fired monster.”

Style: Rye Ale

slowly added more crystal and Munich malt with more

Serving Temp: 6 degrees

hops to balance out all the flavours. The addition of rye

Oh, I almost forgot. I better talk about the Red Rye Ale

Origin: Bendigo, Victoria (for now)

came about by making another style of beer that was

itself. When poured, it has a dense fluffy caramel head,

Food pairing: Red duck curry

an American Wheat/Rye ale that had a whopping 24%

a beautiful floral sweet aroma with a melon hoppiness

Price (RRP): 330ml, $8 or carton $79

rye in it! I discovered it was a little too much and the

to it. In short, it’s a really enjoyable drinking experience

Buy it here: daintonbrewing.wordpress.com

body wasn’t there with a lot of wheat. The Red Eye Rye

and a great food beer. Try it!

borrowed the velvety and peppery characters that rye

30

FRIENDS OF PUNCH Denton Vineyards Shiraz 2012 Yarra Valley, Victoria

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

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

Whoever decided to make a wine label that doesn’t actually tell you very much knew how to attract the curious minded. Case in point with this wine by Punch Vineyards. Only by turning over the figure of a goblin-like creature in a love heart on the front label, would you know that this was crafted out of cool-climate Shiraz fruit from the Denton vineyard in the Yarra Valley by two guys who know what they’re doing, winemakers Behn Payten and

@foodies_digest

@the_mad_hopper

@eat_365

@changeroomfoods

@froute

@breakfastinmelbourne

Gary Mills. A little further research informs us that is was made using all whole bunches, was foot stomped and then matured in old French barrels for 16 months.

The result for this Shiraz is an explosive aroma bomb showcasing sweet notes of blueberries and blackberries mixed with bitter herbs, some tar and a touch of paprika. It may seem like an odd mix, but it works really well as a medium-bodied offering complemented by a full textured palate and a savoury dryness to the finish. Try it with a simple pizza Magherita or chicken marinated with paprika.

Stockist: Direct from Punch punchshop1976.com

BUY 2

for those that still prefer wine www.chefshat.com.au

and get the second for

1/2 PRICE

new

Riedel Glass Heart to Heart

OUT AND ABOUT STREET FEUD

SEZAR MENU LAUNCH

32

Month of the Prince was held again during April, with a feast of events on offer. Street Feud once again filled the deck at the Prince, with 10 Greek Plates from Gardenvale taking home the trophy for their succulent souvas!

Sezar held an exclusive, invite only event in April, treating attendees to a special preview of the new tastes on offer on their new seasonal menu.

THE DIARY

May 9

TOWER OF POWER Cafe Fifty-One 51 Buckhurst Street, South Melbourne

Are you brave enough to take on 20?

That’s right, 20!

May 2 - 3

KELLYBROOK YARRA VALLEY CIDER FESTIVAL

Register now for the Cafe Fifty One Tower of Power (very limited places), but only if you think you can handle the tower: 20, 150g patties on a custom triple decker bun with 20 slices of cheese.

May 5

TRINITY HILL WINE DINNER Chiara Collins Square, 705a Collins Street, Melbourne

Kellybrook Winery, Fulford Road, Wonga Park

Kellybrook Yarra Valley Cider Festival is set on the fringe of Melbourne in the hills of Wonga Park. This annual festival of cider, music and food is in its 27th year.

From traditional farmhouse scrumpy ciders and barrel aged ciders, to fresh modern styles, there is something for everyone. The weekend is loaded with great bands, Kelly Brothers ciders, Riders Brew Co. Beers and Kellybrook Wines.

Drop all of this into the amazing Kellybrook Gardens and Vineyards, add a first class band line up, some of the best street food in Melbourne, Morris dancing and kids’ activities, and you have a weekend to get pretty excited about.

Maximum of six competitors, $50 entry fee (refunded in full to the winner). First person to finish in the 30 minute time limit, wins.

New Zealand win­ ery Trin­ ity Hill are releas­ ing their award-winning 2013 Gim­ blett Grav­ els range at Chiara. Enjoy the acclaimed wines along­side pop­u­lar Hawkes Bay vari­eties and pin­na­cle release, The Homage.

Register online via cafefiftyone@gmail.com or instore.

Chiara Head Chef Gomez Bra­ham and Trin­ity Hill Founder John Han­cock have collaborated on a four-course menu that expertly matches to the wines.

May 22 - 24

THE GREAT AUSTRALASIAN BEER SPECTAPULAR (GABS)

$95 per person | 6.30pm - late Bookings available via 03 9252 7928 events@chiara.com.au

Royal Exhibition Building, Carlton

A beer festival with a difference, GABS celebrates the diversity of craft beer and the creativity of the breweries with 120 of the best craft breweries from Australia, New Zealand and the world brewing brand new beers specifically for the event. Several renowned European brewers have called GABS one of the best beer festivals in the world.

$20 per person | 11am kellybrookwinery.com.au/ciderfestival

Visit gabsfestival.com.au for full program and ticket prices.

May 19

In the last three years, GABS has attracted a combined total of almost 37,000 people from around Australia, New Zealand, Europe, Asia and North America.

THE ART OF FONDUE Spring Street Grocer, 157 Spring Street, Melbourne

Autumn is upon us and as the chill sets in, we turn to warm and comforting foods and moments that comfort us.

May 15 - 24

HIGH COUNTRY HARVEST FESTIVAL Spring Street Grocer, 157 Spring Street, Melbourne

You are invited to sip, sample and savour the bounty grown and created by chefs, artisan producers, craft brewers and winemakers at more than 40 culinary events over 10 glorious days. Most events sell out quickly, so bookings are essential.

Feast on distinctive harvest menu items from our adventurous chefs. Your taste buds will be singing with local themed choices like hand made potato gnocchi with pine mushrooms, High Country walnuts or free range lamb and muscat terrine with mulled wine red cabbage – and that’s just the main course. victoriashighcountry.com.au/food-wine-beer/ high-country-harvest

Come along and learn all about the romantic history of cheese fondue as well as art of making it, guided by cheesemonger, Anthony Femia.

Bring friends, family or colleagues and enjoy a fun and entertaining night of two courses, including making your own fondue, and traditional wines and beer to match. Seating for this event will be on two large communal tables with a fondue pot shared between four. $125 per person | 6.30pm - 8.30pm Bookings available via 03 9654 6657 info@springstreetgrocer.com.au

May 16 - 24

GOOD BEER WEEK Various venues around Melbourne and Victoria

Good beer week is a nine day celebration of all that’s great about beer. From May 16 to 24 Melbourne and Victoria play host to 250 events at 180 venues featuring hundreds of beers and heaps of the best brewers from Australia and overseas.

Whether you love fine food, cool beers, comedy, music or just having a great time with mates, there is something for you from huge showcases to intimate gatherings. goodbeerweek.com.au See page 23 for On The Bandwagon’s top 10 events for this year’s festival

May 15

AGED + RARE DINNER Meat Fish Wine 31 Artemis Lane

May 11 - 17

MELBOURNE INTERNATIONAL DESIGN WEEK Various Venues around Melbourne

Meat Fish Wine has selected six iconic Australian and French wines and matched them to a delicious seasonal menu prepared by Head Chef, Malcolm Wright.

Diners will enjoy the rare opportunity to experience a selection of premium vintage wines from Australia and France, complemented by sumptuous food from the team at the new Meat Fish Wine.

Limited seats are available for what promises to be an exceptional dining experience. meatfishwine.com $175 per person | 7.00pm

Melbourne International Design Week is a celebration of international design excellence.

Created to highlight the best of design here and overseas the festival’s events give everyone the opportunity to be inspired by the benefits of outstanding design for our lives and our economy.

The program aims to highlight the role of design as a catalyst for innovation, linking creativity with business, technology and society.

Melbourne International Design Week is a series of landmark events presented in partnership with Ideas on Design and provides a platform to support and promote other presenters from the local and international community. designmattersvictoria.com/design-week/

33

GRAM IS AVAILABLE AT 1000+ VENUES AROUND MELBOURNE AND VICTORIA CBD DISTRIBUTOR LIST

BLOCK PLACE

Mamasita

Brown Sugar Café

Morgan

Café Segovia

Nashi

EXPLORATION LANE

Max Café Bar

Is Ollo@ 32

Nashi

League Of Honest Coffee

Pop Restaurant and Bar

Café e Biscotti

Paris End Café

FEDERATION SQUARE

The Mill

Plane Tree Café

Beer Deluxe

Purple Peanuts Japanese Café

Café L’Incontro

Roozervelts

FEDERATION WHARF

Misty

Riverland Bar

Movida

FLINDERS LANE

LA TROBE STREET

10 Ounce

Basement @ 350 Latrobe

101 Café Bar

Café Nostimo

Bambu

Cafenatics On Latrobe

Bluestone

Club Chef

Brunetti (City Square)

Coffee Academy

Bull and Bear Tavern

Duke Of Kent Hotel

Bull Run

Frescatis Fine Foods

Cafetanics Cecconis

Kanda Sushi Noodle Bar

Cherry & Twigs

Latrobe Café

Chin Chin

Mahn Doo

Coda Bar Restaurant

Oriental Spoon

Coffee Eclipse

Spicy Noodle Café

Crema Espresso Bar

William Angliss Bistro

BOURKE STREET Alijsen Ramen Bottega Restaurant Ca De Vin (Mall) Café Euro Café On Bourke Café Tono Cafenatics Carlton Club Donatos Café Earl Canteen Elephant and Wheelbarrow Florentino Bar Gloria Jean'S Imperial Hotel Ito Noodle Café Izakaya Hachbeh Lanes Edge Bar Langleys Café Movida Terrazza Nandos Nashi Ombra Pellegrinis Romano's Royal Melbourne Hotel Salida Self Preservation Sempre Shuji Sushi Society Restaurant Spaghetti Tree Spleen Bar Street Café The Bund The Mess Hall Tuscan Bar Grill CENTRE PLACE Issu COLLINS STREET Bistro D'Orsay Blue Bag Box On Collins Brooks (Basement) Charles Dickens Tavern Collins Quarter Crema Espresso Egons Café Bakery Feeling Fruity Gloria Jean'S Kartel (Rear) Koko Black Lindt Café Macchiato Sushi Bar

34

Sheni'S Curries Silk Road State Of Grace Strozzi The Mug House The Sherlock Holmes Treasury Rest & Bar Tutti In Piazza Zuffa DEGRAVES STREET Barber On Degraves Café Andiamo Degraves Espresso Grilld Little Cupcakes Sea Salt The Quarter Tofwd Deli DRIVER LANE Penny Blue ELIZABETH STREET Café Scalletti Café Victoria Citi Noodle Café Coffea Equinox Food Inc Gloria Jean's Hudsons Coffee Jasper Kitchen Rocket Fries Snitz Spiga The Garden Café Tropicana EXHIBITION STREET 1806 65 Degrees Café B'n'B Guette Coopers Inn Decoy Café Es-X-Café European Bier Café Fair Trader Locanda More Than Fresh Sushi Burger The Maj Café Trunk Bar and Café

Urban Deli

Creperie Le Triskel Khokolat Bar

HOSIER LANE

Klik Food and Drink

Cumulus Grainstore

LITTLE BOURKE STREET

Il Cubico Café

Bar Humbug

Journal

Brother Baba Budan

Kcl

Café 600 (Hotel Ibis)

Lot 7

Du Nord

Lustre Lounge

Ishiya Stonegrill Dining

Meatballs

Korchi

Nightcat Bar

Korean Bbq Buffet

Overdraft Café

Kri Kri

Papa Goose

La Di Da

Tazio Birraria Pizzaria

Levels

Terra Rossa

Little B

The Trust

Longrain

Tom Thumb

Mezzo Bar and Grill

Yak Bar

Mrs Parmas Plus 39 Pizza

FLINDERS STREET

Punch Lane

Desi Dhaba

Saigon Fusion

Four Seasons House

Scugnizzo

Kikoo Sushi

Smxl Café

La Stazione

Sushi & Bon Apetit

Nandos

The Apartment

Press Club T.Roy Browns

LITTLE COLLINS STREET

The Forum

Bagel Works

Tower Sushi

Bottom End

Waterside Hotel

Café De Tuscany Caffe E Torto

HARDWARE LANE

Chestnut Exchange Café

Affogato

Exchange Coffee

Aloi Na

Famish'd

Basic Bites

Gills Diner

Campari House

Gordon's Café & Bar

Charlies Bar

Green Press Hairy Canary

Hairy Little Sister

Waiters Restaurant

Cafeteria CBD Café & Foodery

Hometown Hudson's

QUEEN STREET

Cinnamons

Irish Times Pub

Chaise Lounge

Commodity Café

Lupino

Degani Café Bakery

Gloria Jean's

Mammas Boy

Groove Train

Hunters Kitchen

Mar Lourinha

Mercat Cross Hotel

Il Locale

Marroo

Michaelangelo

In a Rush

Menzies Tavern

Muleta's

Izumi

Oriental Tea House

Nourish

Krave

Ortigia Pizzeria

Speck

Lime Café

Polepole Bar

Zouki

Movo NGV Gallery Kitchen

Quists Coffee Saki Sushi Bar

QUEENS LANE

Orient East

Stellini Bar

Café Deco

Purple Café The Blue Moose Café

Tengo Sushi Terrace Deli LITTLE LONSDALE STREET 1000 Pound Bend Angliss Restaurant Café 111 Dicksteins Dolan Uyghur Don Too Fathers Den Feroy Gianni Luncheon Giraffe Café Horse Bazaar La La Land Shop 7 Espresso Strike The Fringe Troika Bar Waterflame Ways and Means Workers LONSDALE STREET Babbo Club Retro Colonial Hotel Degani Café Bakery Demi Tasse Emerald Peacock Encore Café Bar J Walk Café Kalamaki Kenny's Bakery Lattelove Café Le Traiteur Legals Café Bar Madames Nishika Health Hut Touche Hombre Wheat Restaurant Bar MEYERS PLACE Lily Blacks Loop

RANKINS LANE

Times Café

Manchester Press

Village Melbourne

RUSSELL PLACE

SWANSTON STREET

Bar Ampere

3 Below Café Chinotto

Blu Point Café

Claypot King Druids Café Bar

Café Little Hut

Gigi Sushi Bar

China Bar

Gogo Sushi

Crazy Wing

Hi Fi Bar and Ballroom

Eden

Melbourne Town Hall

Izakaya Den - Basement

Mr Tulk (State Library North)

RUSSELL STREET

James Squire Brewhouse Mihn X Uiong N's Satay Postal Hall Red Hummingbird Seoul House The Portland Hotel

Nando's Nelayan Indonesian Oxford Scholar Soul Café Starbucks Sushi Sushi

Won Ton House

Taiwan Café

SPENCER STREET

The Order

The Lounge

Pensione Hotel

Time Out Café

SPRING STREET

Young and Jacksons

Café 201 City Wine Shop Elms Family Hotel Federici Café Hudson's Lime Café Bar Lost Angel

Transport Your Thai Rice Noodle Yoyogi TATTERSALLS LANE Section 8 THE CAUSEWAY

The European

The Grasshoppers Feast

ST KILDA ROAD

WILLIAM STREET

606 Café Aroma On St Kilda Aromatic Espresso Café 409 Café 434 Café Allegra Café News Café Promenade Café Safi

Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint

DIRECTORY OF ADVERTISERS ALZHEIMER’S AUSTRALIA VIC 155 Oak Street Parkdale PHONE: 03 9816 5740 FIGHTDEMENTIA.ORG.AU/VIC CEDAR HOSPITALITY 223 - 231 Brunswick Road Brunswick PHONE: 03 9387 4455 CEDARHOSPITALITY.COM CHEF’S HAT 131 Cecil St South Melbourne PHONE: 03 9682 1441 CHEFSHAT.COM.AU FOWLES WINES 1175 Lambing Gully Road Avenel PHONE: 03 5796 2150 FOWLESWINE.COM HOTEL AGENCIES 298 Nicholson Street Fitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU MICHEL’S FINE BISCUITS 36 McGrath Street Castlemaine PHONE: 03 5472 4274 MICHELSFINEBISCUITS.COM.AU MERCY COFFEE rhiannon@mercycoffee.net PHONE: 0410 449 288 MERCYCOFFEE.SQUARESPACE.COM NOCH LUXURY HAMPERS info@noch.com.au NOCH.COM.AU SOUTH MELBOURNE MARKET Corner of Coventry and Cecil Streets, South Melbourne PHONE: 03 9209 6295 SOUTHMELBOURNEMARKET.COM.AU THE WOODHOUSE 101 Williamson Street Bendigo PHONE: 03 5443 8671 THEWOODHOUSE.COM.AU

WILLS STREET Operator 25

Café Saporo

35

3 REASONS TO

Drink Beer FROM A GLASS

PICKING THE RIGHT BEER GLASS CAN BE CONFUSING.

PALLADIO

STERN

STOLZLE

BRASSERIE

The Chef’s Hat expert team in customer service can help you make the right choice. www.chefshat.com.au

SHEFFIELD

WASHINGTON

CONICAL

3

We judge drinks by appearance and just the look of a beer can alter our perception of taste, smell and flavour.

EMBASSY

2

Beer glasses assist in retaining the ‘head’ of beer, which releases Ester Volatiles which are picked up by the nose assisting in the detection of different flavours.

AESTHETICS

EXECUTIVE

Drinking from a beer bottle doesn’t allow you to smell the beer. More than 70% of taste comes from our sense of smell.

CARBONATION

KELLER

1

TASTE & AROMA