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
4
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 cafÊs across Melbourne and regional Victoria. Contact us for details of our full cafÊ 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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10
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
“
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”
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.
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is they specialise in delivering hampers that
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product with locally minded ethics. Using milk from Jonesy’s
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With Noch’s easy to use website, all you
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instead expect something complete unique
need to do is jump online, choose the perfect
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and luxurious.
luxury hamper and then let Mandy and team
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Their most popular hamper at the moment
loved one, friend, family or co-workers with
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is the “Love Your Tea Time” hamper, which
the perfect Noch Luxury Hamper.
filter coffee. Home made baked goods and other locally made
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18
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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.
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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
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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/
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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