GRAM Magazine ISSUE 51 // June 2015

GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 51 FREE

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CONTENTS EATING OUT MISTER BIANCO My Fair Melbourne MELBOURNE’S BEST WINE BARS Megan Osbourne NEXT OF KIN Gastrology FUEL CAFE Wholesome Fun

INTERVIEW 8

LOCHLAN TANGAS AND DEAN SCHMIDEG BARD/D UP Lauren Bruce and Georgia Haynes

COOKING 24

REGULARS

SANGRIA SORBET Zac Bird

28

10

14

16

GRAM GUIDE WINE Charley May

21

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

35

ON THE COVER: GRAPES A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis.

Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. (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

PATRICK BLAMPIED Pat was tormented by office life for years

MEGAN OSBORNE

until technology stepped in and saved

Megan Osborne is a freelance writer, but

him. The combination of good coffee and

more importantly, a foodie. How can you

ON THE BANDWAGON

MY FAIR MELBOURNE

Trev spends most weekends drinking

My

by

mobile broadband unleashed a level of

not be living in a city like Melbourne?

craft beer, playing guitar really loud while

Melbourne lawyer and freelance writer

productivity he’d never thought possible.

Every day holds an opportunity to find

drinking craft beer and eating as much

Melissa Lirosi whose daily life involves

Now the mission is to run his business

a new gem, and in between uploading

amazing food as he can stomach – whilst

slurping steaming coffee on her way to

Sequence Digital from a different cafe

photos of her cat on Instagram and

drinking craft beer. He founded Bendigo

work, shovelling pink sashimi into her

everyday until he’s tried them all. These

generally making a mess in the kitchen,

Beer to legitimise his addiction and hang

mouth before her 2pm teleconference

are his stories.

she’s on the lookout for the next tummy-

out with some awesome people. Loves a

and plucking plump dumplings from

chat.

bamboo steamers on Friday nights. MFM

wholesomefun.com.au

not fussy.

Fair

Melbourne

is

written

satisfying diamond. Or goldmine—she’s

compiles Melissa’s views and reviews on

INSTAGRAM: coffee.geelong

meganosborne.com.au

TWITTER: Onthe_bandwagon

the glorious food, fashion and events in

TWITTER: patrickblampied

TWITTER: foodiewritings

INSTAGRAM: Onthe_bandwagon

her fair city.

FACEBOOK: Wholesome-Fun

INSTAGRAM: foodiewritings

myfairmelbourne.wordpress.com INSTAGRAM: myfairmelbourne TWITTER: MyFairMelbourne

ZAC BIRD

LAUREN BRUCE

Zac has recently left his position within

Lauren started her writing career as

the events space to pursue his love of

GEORGIA HAYNES

making vegan food. You can find his

Georgia

realised she couldn’t ignore her passion

passionate photographer, bringing her

for food and the arts any longer. She

and

design knowledge and skills to her

gave up the world of state politics to

copywriter with an interest in fashion

images. She works in food, music and

concentrate on freelance writing and

and design, Dean is known as one of

fashion photography and knows the

styling. She has since contributed to

Melbourne’s coffee addicts and foodies,

impact of a great photo.

Spook, Paper Sea and Junkee and is a

DEAN SCHMIDEG

INSTAGRAM: zaccharybird

A

professional

photographer

is

a communications adviser before she and

recipes and snaps at @zaccharybird

Haynes

a

designer

regularly seeking out new and interesting

regular contributor to GRAM Magazine.

cafes and bars. He shares these and the

haynesandbruce.com

haynesandbruce.com

things he prepares at home across social

INSTAGRAM: haynesandbruce

INSTAGRAM: haynesandbruce

media. His posts celebrate the produce,

TWITTER: haynesandbruce

TWITTER: haynesandbruce

the people he meets and places he goes

FACEBOOK: haynesandbruce

FACEBOOK: haynesandbruce

LA DONNA DEL VINO

to, telling a story with the aim of enticing

La Donna del Vino is the pseudonym

the reader and bringing people together.

of this young lady from Melbourne who worked in wineries throughout Australia

FACEBOOK: imagesds

and Italy. After years of gallivanting she

INSTAGRAM: dsimages

returned to Melbourne to market wine

TWITTER: imagesDS

and share her love of all things vinous.

EMAIL: deany76@gmail.com

In her spare time she enjoys cooking,

GASTROLOGY

gardening, drinking good vino and is

Gastrology is a Melbourne-based blog

CHARLEY MAY

a self-confessed Neb Head (someone

about food and other deliciously related

Charley May is a biologist by training

really into Nebbiolo).

things. They travel around Melbourne

and a wine communicator by profession.

ladonnadelvino.com

and sometimes beyond, enjoying food

When she’s not at the tasting bench or

TWITTER: ladonnadelvino

and wine along the way and reporting

crafting silky words, you’ll find her on

FACEBOOK: la-donna-del-vino

back to their readers.

a river somewhere pursuing her other great love... Fly-fishing.

gastro-logy.blogspot.com.au TWITTER: Gastrologer

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TWITTER: charleymay1

ingredients

2 Olive Oil

tablespoons

has all the tools you need to make

SLOW COOKED

t a ble s p oo n s

2 Pl a i n F l o u r

RED WINE

lamb shanks

with

6

Lamb Shanks

Oil Can

1 Garlic Clove crushed

1 Brown Onion roughly chopped

Garlic Crusher Peeler

1 Zucchini

roughly chopped

1/4 cup

Tomato Paste

2 Carrots

cu ps

2

peeled and chopped

1/2 cup

Red Wine

Measuring Cups

B e ef St o c k

Global Knife

2 Celery Stalks roughly chopped

400g

Can Crushed Tomatoes Wine Decanter Kitchenaid Slow Cooker

www.chefshat.com.au

METHOD

1 Place flour and shanks in a large snap-lock bag.

Season with salt and pepper. Seal. Shake to coat.

2 Heat half the oil in a large frypan over mediumhigh heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to your Kithenaid Slow Cooker.

3 Heat remaining oil in pan. Add onion, garlic, carrot, zucchini and celery. Cook for 3 minutes or until onion has softened. Transfer to your Kithenaid Slow Cooker with lamb shanks.

4 Add in crushed tomatoes. Pour over combined tomato paste, wine and stock. Stir to combine.

Turn slow cooker onto low, cover and cook for 6-7 hours.

5 Season with salt and pepper and serve lamb shanks over mashed potato or rice.

NOW OPEN YOMG+

65 – 67 KINGSWAY, GLEN WAVERLEY yomg.com.au twitter.com/YOMGyogurt

PIXEL ALLEY

facebook.com/yomgyogurt instagram.com/yomgyogurt

OPENED: May 29, 2015

OPENED: May 28, 2015 Spreading good vibes and celebrating even more amazing ingredients, Yo My Goodness has opened their sixth store, YOMG+ on Kingsway, Glen Waverley.

Previously the YOMG concept has included self serve frozen yogurt as the main stage item, however the team, made up of of Zeni Krasniqi, Ryan Bova and Jason Noone, are mixing things up this time.

YOMG+ Glen Waverley will feature 11 premium grass-fed, Aussie Angus beef burgers, fries and topper fries, shakes, wings as well as eight signature frozen yogurt flavours. Signature dishes include ‘The Kingsway’ burger which come in twos with double beef and double cheese and topped with lettuce, tomato, caramelized onion, ketchup and YOMG+’s secret sauce.

The team behind Mr Wow’s Emporium expanded last month, opening the doors to Pixel Alley. An arcade slash bar (‘barcade’ if you will), the venue features an impressive array of retro arcade games, with classic titles such as Street Fight II, Pac-Man, Dayton and Donkey Kong.

The cocktail list is just as fun - including concoctions such as Pac-Man Bubble Cup and the Konky Dong, a barrel-aged rum banana milkshake.

95 SMITH ST, FITZROY pixelalley.com.au facebook.com/pixelalley

ALOHA SAILOR

BROTHER BURGER AND THE MARVELLOUS BREW OPENED: May 6, 2015 Brother Burger and the Marvellous Brew’s second location in South Yarra is now open for business.

Located at 560 Chapel Street, Brother Burger South Yarra has taken over the former Café Greco site, bringing new life and flavour to the ever more exciting, Chapel Street precinct.

Owned and operated by Marcelo Tummino, a founding partner of The European and The Supper Club, Brother Burger, as it has been affectionately nicknamed by regulars, combines two of life’s greatest pleasures; craft beer and burgers.

560 CHAPEL STREET, SOUTH YARRA brotherburger.com.au facebook.com/BrotherBurger twitter.com/@BrotherBurger instagram.com/brother_burger

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OPENED: May 8, 2015 A new experience has arrived at Melbourne’s popular Smith Street. Patrons of the drinking and dining strip can expect the unexpected at this newly crafted popup bar, Aloha Sailor, created in honour of the founder of Tiki, Donn Beach.

Bringing together a team of experience and quality, Aloha Sailor is Collingwood’s first Tiki venue. In the basement of The Noble Experiment, the bar will lack the kitsch some may expect and instead present a polished and refined soirée, with fun and adventure thrown in the mix.

284 SMITH STREET, COLLINGWOOD alohasailor.com.au facebook.com/alohasailormelbourne instagram.com/alohasailorbar

WOODY P OPENED: May 28, 2015 Positioned on Flinders Lane, the city’s most dynamic food precinct, Woody P is an exciting new addition to Melbourne’s burgeoning range of restaurants and drinking spots. Opening its doors in May, the highly anticipated venue will offer a fun, relaxed social destination that will cater to a broad range of dining experiences.

Spearheaded by Head Chef Clinton Camilleri, Woody.P offers a produce-driven menu defined by the following mouthwatering yet simple Mediterranean and Italian flavours.

121 FLINDERS LANE, MELBOURNE woodyp.com.au facebook.com/woodypmelb instagram.com/woodypmelb

THE ASTOR BAR AND THE ROVING MARROW OPENED: May 15, 2015 One of Melbourne’s busiest food strips will welcomed back a local icon in May 2015 as The Astor on Carlton’s Lygon Street reopened with an innovative new restaurant and bar concept.

The Roving Marrow dining room, which was formerly Percy’s Bar and Bistro run by four–time Carlton premiership player Peter ‘Percy’ Jones. The Roving Marrow is a significant part of the transformation by restaurateur Darran Smith and head chef Hayden McMillan and will pair produce-­driven, contemporary European cuisine with interactive, yum cha ­style service.

418 LYGON STREET, CARLTON The Astor is open for lunch and dinner service at The Roving Marrow or customers can stop by just for a drink at the front bar where an inspiring collection of wines, theastorcarlton.com.au cocktails and ten draught beers is on offer.

AROUND THE TRAPS WINTER NIGHT MARKET RETURNS TO QUEEN VIC Wednesdays are about to warm up at the Queen Victoria Market. The Winter Night Market will extend across thirteen weeks this year, bringing the best of winter food, wine, design and entertainment to the Market every Wednesday night from 3 June -­26 August. Melbourne’s hottest foodies, artisans and performers will once again cosy up under the historic sheds of the Vic Market for what is now a mid-­week winter ritual.

Visitors to the Night Market will be welcomed with crackling fires, mulled wine and a revolving line-­up of roving entertainers, as well as a global feast with over 30 street vendors offering flavours from around the world.

LIQUID GOLD - 2015 AUSTRALIAN INTERNATIONAL BEER AWARDS

5pm - 10pm Every Wednesday Night | 3 June - 26 August | QVM.COM.AU

VEGANS GET SAUCY

Mountain Goat Beer took top honours at the recent AIBA presentation dinner. Awarded for its Barley Wine – Barrel Beer, part of their Rare Breed range.

The 2015 AIBA, conducted by The Royal Agricultural Society of Victoria, attracted a record number of entries with more than 1,700 submissions from 344 exhibitors, across 35 countries received. The wide variety of beer styles were assessed by an expert industry panel of 58 judges from around the world, over three days at Melbourne Showgrounds.

There were 28 Champion and Major Trophies awarded.

This year’s Champion Large, Medium and Small Australian Brewery Trophies were awarded to 4 Pines Brewing Company, Thunder Road Brewing Company (for the second consecutive year) and Boatrocker Brewing Company, respectively.

Other winners included: Barrett Burston Malting Trophy for Champion Australian Beer: Barley Wine – Barrel Breed (Draught) – Mountain Goat Beer, VIC Kegstar Trophy for Champion Medium Australian Brewery: Thunder Road Brewing Company, VIC City of Ballarat Trophy for Best International Pale Ale: Anytime IPA (Draught) – Temple Brewing Company, VIC Weyermann Speciality Malts Trophy for Best Porter: Temptress (Draught) – Holgate Brewhouse, VIC

Handmade from all-natural ingredients, Roza’s Gourmet Sauces have launched their latest product during May - Vegan Mayonnaise.

“Our Vegan Mayonnaise is a delicious mix of ingredients that complement each other to create a taste that’s truly mayonnaiselike without the use eggs or dairy, which until now has been really hard to find,” says Jasmin Robertson, Owner of Roza’s, and creator of the sauce.

“This is a truly unique product because it’s not only suitable for a vegan diet, it’s also friendly to a range of food intolerances and

dietary requirements since it’s soy free, dairy free and nut free.”

The benefits of the new Vegan Mayonnaise extend beyond its delicious taste, by way of a social alignment with the HSI (Humane Society International) Australia. 20c from the sale of every jar will be donated to the organisation, which works to conserve Australia’s threatened ecosystems, protect wild animals, and to create a humane and sustainable world for all animals and people.

RRP $9.90. Stockists: rozas.com.au/stockists or 1300 667 357.

THE BUSINESS OF BLOGGING: WITH TOP FOOD BLOGGERS AND INDUSTRY INSIDERS GRAM Magazine + General Assembly have teamed up to bring you the The Business of Blogging: With Top Food Bloggers and Industry Insiders on Thursday, 18 June from 6 - 8pm.

Showcasing some of Australia’s top food bloggers and industry movers and shakers, we’ll discuss how the worlds of food, blogging & business collide. You’ll get a

behind the scenes glimpse into this influential industry, hear about how it’s evolving and have the inside scoop on how you can tap into it. Places are very limited and RSVPs are essential. Best of all: it’s totally free, and General Assembly will be providing beer, wine and soft drink for all! generalassemb.ly

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 KEW

MISTER BIANCO 285 High St, Kew Ph: (03) 9853 6929

WORDS MY FAIR MELBOURNE

I don’t usually spend much time in Kew. To me it’s a suburb with towering

The menu straddles the line between Sicilian comfort food and modern

plane trees lining quiet streets and eye-watering house prices. But an

restaurant fare. Like the delightful tuna carpaccio, presented as towers

increasing number of excellent establishments are building a following

of pink-in-the-middle tuna filled with fresh tomato and cucumber salsa

outside of the city. Sicilian restaurant Mister Bianco is one of them. Sitting

and finished with a bite of pistachio and slices of crisp fennel bread. More

proudly on High Street, Mister Bianco often makes it onto those ‘best

traditional are the arancini - described as ‘vero Sicliano’ or ‘true Sicilian’

Italian restaurant’ lists. But as my southern Italian cousins will tell you,

these crunchy golden balls hide a luxurious centre of oozy mozzarella,

anything hailing from their beloved home cannot be described as Italian.

fluffy rice and a home-style tomato sauce.

It’s SICILIAN! I went along to try this suburban spot on a busy Saturday night and found that locals have discovered what I have known forever –

The homemade feel continues with the mains. One thing some modern

there’s a lot to love about Sicilian food.

Italian restaurants get wrong is portion size. If you can count the number of ravioli on your plate there aren’t enough. You don’t need my Nonna Teresa

Mister Bianco is the latest venture from veteran chef and restaurateur

to tell you that. Mister Bianco’s mains are surprisingly generous. The squid

Joseph Vargetto (formerly of Melbourne’s ‘Mezzo’). Vargetto has created

ink spaghettini arrives as a mountainous tangle of ebony coloured pasta

more than just a Sicilian inspired restaurant. This place oozes European

topped with three good-sized Moreton Bay bugs. The bugs are plump and

warmth and character with Italian proverbs hanging from the wall and a

tasty but it’s the perfectly cooked spaghetti and stunningly simple tomato

gigantic mural showing people twirling and slurping their way through

sauce that stand-out. A handful of crunchy basil leaves folded through lifts

overflowing bowls of spaghetti.

the authentic flavours even further. It was a delightful dish but left me keen to try the other pasta offerings on the menu.

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The beef cheek is the ‘must-have’ main that everyone raves about here. We

table. What struck me about Mr Bianco was the warmth and familiarity

weren’t disappointed. Slowly braised in red-wine the meat is soft, tender

I felt walking in, even on the first visit. Authentic Italian is by far my favourite

and falls apart in the mouth. It was served with a very un-Italian spaetzle (a

cuisine and Mr Bianco does it well. With a menu that makes it difficult to

German style egg noodle) that we could have done without. The delicate

choose and wonderfully executed dishes it’s no surprise that the locals

beef cheek shone all on its own.

have fallen for this place. I look forward to returning to try a few more pasta dishes and hopefully every dessert on the list!

Mister Bianco’s dessert menu honours the homeland with Sicilian specialities like the sfinci (Sicilian donuts) and sweet ricotta and cinnamon

MISTER BIANCO

cannoli. Tiramisu is served from an enormous pan with diners choosing

285 High St, Kew

how much they can fit in. This is the tiramisu of my dreams. The soft spongy

(03) 9853 6929

biscuits are drenched in strong, smack in the mouth espresso with endless

misterbianco.com.au

layers of thick mascarpone and fresh cream setting-off the sharpness of all

facebook.com/misterbiancokew

that coffee. A dusting of good quality dark chocolate finishes it off. It was

instagram.com/misterbiancokew

a decadent end to a delicious Italian meal.

There’s a lot to love about a good suburban restaurant. Diners know where to go on a Saturday night, regulars are greeted by name when they walk through the door and most of the time you can avoid the long wait for a

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MELBOURNE’S BEST WINE BARS

MELBOURNE’S BEST WINE BARS WORDS AND PHOTOGRAPHY MEGAN OSBORNE

Carlisle Wine Bar

The Newmarket Hotel

Carlisle Wine Bar in Balaclava has seen an ownership change in the

Newmarket Hotel on Inkerman Street in St Kilda ambitiously offers the

last six months, and the dynamic new team has really raised the (wine)

services of a bar, a restaurant, and a pub all in one. The space is huge, and

bar. The offering is set on representing a wide range of both local and

that’s an understatement. With a Californian and South American inspired

international regions, grapes and vintages, and a Sommeliers Board

menu, the Cellar Bar wine list has a very strong focus on European wines,

selects a rotation of unique and usually ‘bottle only’ wines to try by the

particularly on Spanish and French, with some South American options

glass.

also.

Manager Bernard Bungaleea is largely responsible for curating the

Spinning things around though, nearly all the wines offered by the glass

vibrant wine offering, with an emphasis on representing the passion and

(and also by half and full litre) are Victorian, with only a Spanish Cava and

story behind each drop. His criteria for a vino to make the cut? It has to

a Sauvignon Blanc from New Zealand bucking the trend.

137 Carlisle Street, Balaclava

34 Inkerman Street, St Kilda

‘blow your mind’, says Bungaleea.

The contemporary and spacious interior is open, and it serves as a great It’s not all about tradition either, on offer you’ll find both a Spanish and

all year rounder with the outdoor courtyard for the warmer months. But

Australian Tempranillo, and with Head Chef James Turno (ex-Grossi

for the brisk winter weather we’re seeing at the moment, they offer a real

Florentino), you can rest assured you’ll have a scrumptiously matched

atmosphere game changer—a charming open fireplace, perfect for sitting

meal to go with. Look out for a brief renovation mid June, which will see

in front of while you sip on some sweet Spanish sherry.

the kitchen offering some high-quality fresh pasta and a selection of steaks. Also keep your eyes peeled for some Heston-esque flawless and bubble free ice spheres…

Carlisle Wine Bar offers experience and class, in a comfortably cosy and totally unpretentious environment. Bungaleea puts it quite simply, ‘We have food and wine, that makes you enjoy yourself.’ carlislewinebar.com.au

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newmarketstkilda.com.au

Tokyo Tina

The National Hotel

66a Chapel Street, Windsor

344 Victoria Street, Richmond

A recent addition to Chapel Street in Windsor,

sake drinker to a real appreciator in one night, try

When people read ‘hotel’, the word ‘pub’

Tokyo Tina has no problem reeling in the

the Kikusui Funaguchi, which is a Nama Genshu

springs to mind, and you’d be right in thinking

regulars to their modern Japanese restaurant

sake (meaning unpasteurised and undiluted).

The National Hotel in Richmond is a great place

and bar. With a contemporary wine offering

to pop in for a cheeky crafty. What you will

that focuses on flavour rather than prestige or

As Beverage Manager Michael Forbes says,

also find however, is a stunning contemporary

history, this is a great option for a laid back and

‘Sake is designed to go with food.’ And with

interior made from recycled and sustainable

fun filled tipple.

Tokyo Tina coming from the same gun team

materials, intimate yet open dining spaces, and

behind Saigon Sally and Hanoi Hannah, a menu

a warm, down to earth reception.

The team behind the bar are set on creating an

designed by Adrian Li offers up delicious treats

exciting experience and hitting the nail on the

such as the Wagyu Beef Tataki or the Karaage

You’d also find a dedicated service team, keen

head when it comes to taste, sussing out what

Chicken Ribs. These go down a treat regardless

to supply educated recommendations and offer

you may like before supplying some ripper

of what you’re drinking—because let’s face it,

thoughtful wine matching for some mighty-fine

flavours—whether that be a Muscat Blanc from

yes the wine is great, but you’ll probably want

Pan-Asian cuisine. Bar Manager, Dan Weal tells

the Barossa Valley, a ‘Tinto Rosso’ Grenache

to try one of their Cucumber and Yuzu Sour

us that when it comes to the wine, it’s all about

from Rioja, Spain, or even for those with a sweet

cocktails too, why not make a night of it!

personal choice, and getting to know your

tooth, a Pedro Ximenez from Jerez, Spain.

customer. tokyotina.com.au

And of course, the other point of difference is

The wine list covers a wide range, for those that

their range of Japanese sake. Coming from a non-

want a good quality reliable Australian Shiraz, to those who want to try a unique and new international offering. Weal has curated a select list of 80 bottles, with 20 by the glass, aiming to give diners a broad range to choose from.

With a focus on celebrating suppliers that have a great story to tell, keep an eye out for some cracking Aussie drops, such as the Shiraz from O’Leary Walker Winemakers, from Clare Valley and McLaren Vale. This full bodied yet surprisingly refreshing red goes perfectly with the showstopper meal at The National Hotel,

Blue Tongue

the phenomenal Slow Braised Lamb Shoulder served San Choi Bao style with lettuce cups and

62 Ormond Road, Elwood

slaw—possibly taking out the trophy for some Elwood locals love Blue Tongue, a quirky little

Blue Tongue offer a range of local and

of the best lamb in Melbourne. You’ll be so busy

wine bar that’s been on Ormond Road for over

international wines, and there’s plenty of

licking your fingers after this tasty treat, you’ll

fifteen years. Serving also as a cafe during the

choice for by the glass drinkers. From a

need that extra refinement of sipping a delicious

day, you can pop down in the morning for some

Verdicchio from Italy, to a Malbec from

drop (at least, that’s the excuse we’ll use).

eggs benny, perhaps braving the cold with the

Argentina, and back local with a Rosé from

dog owners outside on the bench seating.

Heathcote, Victoria. There are many favourites

thenationalhotel.com.au

to choose from while you enjoy a catch up or Return for an afternoon or evening drink, with

just a chill out.

both tapas and main meals on offer. Friday nights are popular too, with live music mixing

bluetonguewinebar.com.au

things up.

11

MELBOURNE’S BEST WINE BARS

City Wine Shop

Harry & Frankie 317 Bay Street, Port Melbourne

313 Victoria Street, West Melbourne

Established over ten years ago, The City Wine

Harry & Frankie on Bay Street in Port Melbourne

Victoria Street in West Melbourne can get a bit

Shop is a well-known and celebrated Melbourne

has to have one of the most unique interiors

quiet at times, which is why you may not have

wine bar. Inspired by the hybrid bottle shop/

going around. Custom made stained glass

noticed the tucked away and unassuming wine

bars you find in Italy, this formula means guests

features alongside a cork lined ceiling with a

bar, Clever Polly’s.

can enjoy an extensive list of wines offered in

wine themed motif, making this part wine shop,

the shop, in a bar environment with simple,

part 70 seat wine bar a beautiful environment

Part owner Lou Chalmer comes from over

quality food.

to enjoy.

ten years in hospitality. Combined with an

159 Spring Street, Melbourne

Clever Polly’s

environmental science degree, this gives Clever The City Wine Shop is focussed on offering

Family and relationships run central through

Polly’s a passion for the support of small

benchmark wines from both established and

all aspects of the business, from the industry

producers, with a focus on minimal intervention

new producers around the world, and with over

friendships built up with the team, to the stories

in the winemaking process. The wine on offer is

25 frequently changing wines by the glass, and

and passion behind the producers’ wines.

both international and Australian, and carefully

a cellar collection of over 800 bottles, there is a

It’s in the regulars who appear without fail

selected to reflect the ethos of environmental

lot of variety to choose from.

on Friday nights, and even in the name - with

sustainability.

Harry and Frankie being the son and daughter Staff are educated and open in their advice and

of Co-Owners John Tennent and Tom Hogan

Clever Polly’s is also currently in a collaboration

service, so guests will not only be welcomed,

respectively.

process of making their own wines. One, a

but be able to relax and rest assured they’re in

Sparkling Pinot Noir and Chardonnay with But the best bit about Harry & Frankie’s passion

Gareth Belton from Gentle Folk in the Adelaide

for family, is that they’re open to new members.

Hills, the other a Rosé with Moscato Giallo and

General Manager Bengt Baumgartner tells us

Guests are made to feel comfortable and

Nero d’Avola with Jarad Curwood from Chapter

what to expect for the month of June: ‘There

welcometo enjoy their visit how they please

Wine and Boomtown Winemakers.

is a lot of great Victorian Shiraz on the wall at

- whether it’s popping in to grab a bottle of

the moment, and the weather is perfect for wine

reliable red, or sitting down and exploring

Foodies are welcome too. There’s an open

with a bit more weight about it. There’s been an

some exciting new flavours by the glass, some

kitchen behind the bar, serving up contemporary

influx of late of good quality, accessible Côtes

charcuterie and cheese, or a dinner from Head

à la carte meals, as well as the occasional wine

du Rhône (Grenache/Syrah/Mourvedre blends)

Chef Tom Capell (ex Longrain and Wye River

matching dinner.

and some pretty interesting Spanish reds from

General Store).

experienced hands.

less well known regions.’ Yep, you’re craving some quality red now, aren’t you? citywineshop.net.au

With thirteen wines by the glass that change With over 700 thoughtfully curated wines

weekly, you can buy from their bottle shop if you

on offer, bespoke red and white on tap, and a

don’t have time to stay for a drink - but lets be

weekly changing menu of wines by the glass,

honest, there must be something pretty exciting

Harry & Frankie strike the perfect balance

going on to drag you away from the warm and

between welcoming comfort, and high quality

welcoming interior of this intimate wine bar.

produce. cleverpollys.com.au harryandfrankie.com.au 12

Punch Lane

43 Little Bourke Street, Melbourne

Punch Lane in Melbourne’s CBD has quite the legacy. Established in 1995, it’s maintained it’s unassuming success for 20 years. Following the personal vision of owner Martin Pirc, Punch Lane created an ethos of nostalgic creativity, offering a balance of wine bar and restaurant that didn’t really exist in Melbourne at the time.

Monette Bizzarri Chef / Baker / Owner

“

Cedar is my Hospitality Store, because of current trend in stock and the friendly staff.

”

When asked what has made Punch Lane a Melbourne institution, Pict explains that it’s a delicate balance of great culture, high quality service and produce, and ongoing customer

1395 Malvern Rd, Malvern VIC 3144 (03) 9822 5583 www.bizzarridolci.com.au

rapport and relationships.

Although Punch Lane offers some of the finer things in life, they also thrive on human engagement, and work with customers to offer a unique and enjoyable experience—whether they come for a wine matched degustation, or simply a drink after work.

The wine is 60% local, 40% international, and is constantly changing. The team at Punch Lane offer experience and talent, with John Evans as Sommelier, and Daniel Schelbert as Head Chef (prev Cecconi’s and Bottega).

Fans of this long-time Melbourne favourite, keep your eyes peeled for a new venture in Richmond—Sainturban wine bar is set to open on Swan Street mid June.

punchlane.com.au

cedarhospitality.com

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

13

14

EATING OUT ELSTERNWICK

NEXT OF KIN 546 Glen Huntly Rd, Elsternwick Ph: (03) 9041 8876

WORDS AND PHOTOGRAPHY GASTROLOGY

Melbourne has an ever growing brunch culture, making the café industry

plate. Smooth and well made, the panna cotta went well with the beautiful

a particularly competitive and vibrant one. Next of Kin stands out by

summer fruits and textural buckini granola. The scattered treasures of bee

successfully crafting a convivial atmosphere in which to enjoy a lazy

pollen were a playful and delicious addition.

weekend brunch.

The fillet of trout had been cooked to perfection. It boasted a beautifully Although the food menu is somewhat limited in size, you will find unique

crisp and seared exterior and revealed a pink and delicate interior. The

items that a carefully prepared with skill, precision and technique.

pickled beetroot added a desirable acidity which cut through the luxuriousness of the trout while the avocado, fennel and dill introduced a

Next of Kin is also particularly notable for the excellence of their coffee.

complex infusion of flavours. The sweet potato croquettes had a crunchy

The profound respect for the humble beverage is palpable. The Café serves

exterior and the mashed sweet potato inside was richly seasoned - it was

speciality coffee from Proud poured by adept baristas.

a wonderful inclusion. In all, a truly remarkable dish.

Our espressos were well made with luscious, dense crema sitting atop

Next of Kin is a delightful little café exuding modern chic charm with its

concentrated coffee. The espresso blend was very easy to drink – it

cosy interior. The creativity and execution of the dishes at Next of Kin are

produced a coffee with light caramel notes and a hint of acidity.

commendable – you will be hard-pressed to find similar quality dishes at comparable prices in Melbourne.

Their latte and cappuccino are similarly well made, with the slight sweetness of the frothed milk cutting through the residual brightness

NEXT OF KIN

from the foundation espresso. As expected, each arrived with an intricate

546 Glen Huntly Rd, Elsternwick

rosetta in the milk foam.

(03) 9041 8876 facebook.com/nextofkincafe

The sheep milk yoghurt panna cotta was as pleasing to eat as it was to behold. Barely holding its shape, the panna cotta was quivering on the

15

16

EATING OUT GEELONG

FUEL CAFE 2 Gore Place, Geelong Ph: 0423 224 808

WORDS AND PHOTOGRAPHY PATRICK BLAMPIED - WHOLESOME FUN

As Geelong experiences an explosion in hidden industrial style cafes, Fuel

Hearing this helps you understand the philosophy of the cafe. The same

Cafe could be credited with kicking things off. Having been around for

could be said of the single origin microlots that rotate through. Campos

five years, it’s become something of an institution for CBD workers who

Coffee is the brand of choice for Fuel Cafe and the reasons are clear.

habitually escape from the office for some time out, somewhere to meet,

Campos started out in a tiny laneway cafe in Newtown, Sydney with just

or as a better place to get work done.

one goal: a consistent, excellent coffee experience for the customer every single time.

Hidden in Gore Place, a tiny laneway that’s now over-shadowed by the TAC building, the cafe is housed in a converted garage that’s as bright and

This goal is something that Greg is absolutely committed to. The proof is

fresh as the day it opened.

in the pudding. Regardless of whether it’s him or one of his talented staff members behind the machine, the coffee you get is the same high quality

Adorning the walls are bikes and related paraphernalia. If you drop in

cup every time.

regularly, you’ll notice the bikes change over a lot, which might leave you wondering where they’re all coming from. Greg, owner of Fuel Cafe, is

Fuel serves food as well, keeping things simple with generous paninis and

as much of a bike addict as he is a coffee addict and revealed that he

sweet treats. If you have a pram or young kids you might find it a little

has at least one bike for every weekend of the year. However unlike a

tight however the staff are very accommodating, moving tables together

hoarder who only collects for the sake of collecting, Greg uses almost

for groups or helping people through.

every machine he has.

If you’re floating through Geelong on a weekday looking for a great coffee, “There one or two special ones that don’t get used but otherwise I’m out

definitely seek these guys out.

every weekend on a different one depending on where I’m heading. Some are built for the road, others for climbing, and others for rougher terrain.”

FUEL CAFE

“Some are new, some old, I just enjoy appreciating the qualities of each

2 Gore Pl, Geelong

bike.”

0423 224 808 fuelcoffeefood.com.au facebook.com/pages/Fuel-Coffee-Food

17

THINGS WE LOVE GRAM FEATURE

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•

Track all of your sales and inventory.

•

Whether it’s weak coffee or adding soy milk, item modifiers ensure you get custom orders right.

•

Print kitchen tickets, receipts and order stubs.

•

Run in Offline Mode so your POS doesn’t drop out when the Internet does.

•

Link your Square account with other trusted software partners such as Xero and Fresh KDS.

•

Free telephone and email support from Square’s Melbourne-based team.

Square Register is free to download and run, simple to setup and compatible with Apple and Android smartphones and tablets.

Visit SQUARE.COM.AU to download your free Register app today.

QUALITY MOBILE COFFEE IN MELBOURNE Serving locally roasted, award winning coffee, Mercy is a small independent

Mercy is available to cater any event, big or small. Our highly experienced

business focused on providing a quality product with locally minded ethics.

baristas serve quality espresso, cold brew and filter coffee. Home made

Using milk from Jonesy’s Dairy in country Victoria and beans from local not-

baked goods and other locally made sweet treats are also available. Contact

for-profit STREAT Coffee, we believe in supporting local industry while using

Rhiannon for a quote.

the very best ingredients.

MERCYCOFFEE.SQUARESPACE.COM

18

MARKET ROAST LUNCH PROPER & SON, SOUTH MELBOURNE MARKET

HOSPITALITY, CATERING & RESTAURANT SUPPLIES SINCE 1947

This June, Proper & Son is celebrating local produce with a delicious collection of roast lunches. Working with their fellow Market traders, they will source the finest Victorian produce to bring you a roast lunch and seasonally-inspired salad. Think pork belly with apple and grain salad or roast beef with smashed roast potato, onion jam and horseradish.

Expect a new dish each week, and for under $20!

Available Market days from 12pm – 4pm.

Find Proper & Son in the Food Hall, South Melbourne Market.

WWW.SOUTHMELBOURNEMARKET.COM.AU

HOTEL AGENCIES IS A LEADING IMPORTER AND SUPPLIER OF CROCKERY, FOODSERVICE EQUIPMENT, GLASSWARE, CHEFWARE, DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THE HOSPITALITY INDUSTRY. OUR FAMOUS BRANDS INCLUDE DUDSON,

SCHOTT ZWIESEL AUSTRALIAN FINE CHINA, CARLISLE AND MAXWELL & WILLIAMS. Find us on Visit our Website at www.hotelagencies.com.au Visit our Superstore at 298 Nicholson Street Fitzroy Victoria 3065 Contact Us T 03 9411 8888 F 03 9411 8847 customerservice@hotelagencies.com.au Find us on

19

THE GRAM GUIDE TO

WINE WORDS CHARLEY MAY

20

TASTING WINE Made from the grapes of a plant species called Vitis vinifera, wine is an alcoholic drink humans have been making for millennia. The diversity of the world’s wine regions, grape varieties and styles crafted make wine one of the most fascinating beverages on earth.

However, the sheer breadth and complexity of wine can make it an intimidating subject to approach.

Yet when armed with a little information and an open mind wine becomes much more approachable.

The first step in getting to know wine better is being

While an extensive list of aromas exists, in the early days

able to evaluate it and there is a well-defined approach

it’s easiest to focus on detecting the more obvious aroma

to doing so based on sight, smell and taste.

characteristics of each varietal to help you understand its identity. With a little practice, it soon becomes easy

COLOUR

to impress friends by naming the wine without looking at the bottle.

In general wines are white, red or rosé but the devil is in the detail. Nuances in colour can reveal a lot about wine

PALATE

without even smelling or tasting it. For example, in white wine a lemon colour with hints of green can give clues

Different grape varieties and wine styles have varying

about the variety, age and condition of the wine.

levels of sweetness, acidity and tannins that can help us work out what they are and sometimes where they were

In their youth, wines such as Sauvignon Blanc and

grown. While most wines are made dry, some contain

Riesling often present this colour. More golden or

sugar and can be classed as medium-dry, medium-

orange hues in white wines indicate age (which is not

sweet and sweet.

necessarily a bad thing).

Riesling, Semillon, Chenin Blanc and Muscat Gordo In red wines, young wines display ruby and purple shades

Blanco are some of the varieties that are used to make

whereas more mature wines have garnet or amber tones.

sweet styles of wine. Acidity in wine makes the mouth

While a little confusing, amber or brownish shades in

water and keeps the palate refreshed. White wines are

white and reds can also be a sign that the wine is out of

generally higher in acidity compared to reds.

condition and probably not worth drinking. However, it’s worth smelling and tasting before drawing conclusions.

Likewise, wines from cooler climates typically have higher levels of acidity than those from warmer locations.

AROMA

Tannins are naturally occurring molecules found in the skins, seeds and stems of grapes that create a taste of

While it can look pretentious there is good reason for

bitterness and a feeling of astringency in wine. Almost

swirling the glass at this point. Swirling aerates the wine

nonexistent in white and rose wines, tannins are a key

with oxygen that in turn allows it to release a medley of

feature of red wines and contribute to its more robust

aroma molecules. The smells that come from the glass

nature.

give us further insights into what we’re about to taste.

Wines While less of an issue these days (because screw caps

such

as

Cabernet

Sauvignon,

Nebbiolo,

Tempranillo, and Malbec have high levels of tannins.

are more prevalent and protect wine better than cork), stale musty aromas or notes of damp cardboard indicate that the wine is in bad nick and not worth drinking.

But if these faults aren’t present, then you’re likely to experience a number of aromas that come from the fruit or winemaking process– the trick is being able to identify and name what you smell.

21

FOOD AND WINE MATCHING Food and wine have a long history of partnership at the table. Historically wine (as well as beer) was enjoyed with food as a safer alternative to local water with little attention given to specific pairings.

Today food and wine matching occupies much more thought and is pursued with gusto because it has the capacity to enhance the dining experience.

The basic premise behind pairing food and wine lies in

FATTY FOOD LOVES WINES WITH HIGH ACIDITY

understanding the interplay between certain elements in food and

Acid in wine can heighten the perception of taste and ‘cut’

wine and finding the right combination to create a match made

through the fattiness of dishes to help keep the palate fresh. This

in heaven. The sheer number of potential pairings and plethora of

is why pairings such as duck and pinot noir or battered fish and

advice can be overwhelming, but there are some tried and tested

Sauvignon Blanc work so well. The high acidity of both wines work

combinations based on sound principles that are a good place to

a treat because they slice through the richness and underscore the

start.

taste of these foods to create a palate sensation.

SPICY FOOD AND SALTY RICH CHEESES LOVE WINE WITH

PROTEIN LOVES WINES WITH TANNINS

SWEETNESS

Tannins can leave your mouth feeling dry. Different red wines have

While the heat from many Asian dishes can be quelled with beer

tannins that vary in quantity and personality, which is why some

certain wine varieties and styles can cool things down too. One of

are approachable without food whereas others really require it.

the best wines for the job is a medium-dry Riesling because the

And meat and hard cheese is the perfect foil for highly tannic

subtle sweetness in the wine helps alleviate the burn of the dish.

wines. This is because rather than bind to the proteins in your

Rich salty cheeses like Stilton or Roquefort also love sweetness.

mouth, tannins cling to the protein in the food which helps bring

There is something irresistible about the contrast between sweet

out the fruit quality in the wine. This is why wines such as Shiraz

and salt (just think of salted caramel!) and this is where wines such

and Cabernet Sauvignon work so well with steaks or hard cheese

as Port, Sauternes and Muscat come into their own.

such as Cheddar.

WINNING AT WINE BINGO The world of wine has a vocabulary that can be a little incomprehensible at times. So to counteract the confusion here’s a little guide to some of the common terms you’ll be able to call out on.

ALTERNATIVE VARIETAL: Basically any grape varietal other than

Different clones of a single variety can express different

mainstream ones such as Chardonnay, Sauvignon Blanc, Shiraz

characteristics and this can contribute to the complexity of wines

or Cabernet Sauvignon to name a few. Some examples include

made from them.

Vermentino, Arneis, Sangiovese and Nebbiolo all of which are being grown here in Australia.

MATURATION: Refers to a process of aging wine in oak barrels or wine bottles to improve the quality of very distinguished wines.

NATURAL WINE: a contentious and legally undefined term used

Aging wine in oak imparts spicy, toasty, vanilla or cashew flavours

to described wines made with minimal intervention. All wines are

and can help soften tannins. Bottle aging changes the chemistry

made from grapes that are natural products which arguably makes

of the wine and allows it to develop more complex, intriguing

these wines no better than any others.

characters. Very few wines benefit from extended aging – it’s really the reserve of the very finest drops.

TERRIOR: Pronouned 'ter-waahr', this is a French term with no literal English equivalent that loosely translates to mean ‘a sense of

APPELLATION: known as Geographic Indication in Australia,

place’. In wine soil, climate and winemaking culture all contribute

appellation is a legally defined and geographically distinct area

to its unique character – Terrior is the word that sums up this

used to identify where grapes have been grown. They were

phenomenon.

developed to protect the distinct qualities of fruit grown from particular regions. In Europe strict rules apply for appellations

CLONE: While it sounds sci-fi, in wine terms, a clone is simply a vine variety that has been selected for a specific attribute that occurred as a result of natural mutations.

22

while things are more relaxed here in Australia.

Run the app that runs your cafe.

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Š 2015 Squareup Pte. Ltd., Square, the Square logo and Square Register are trademarks of Squareup Pte. Ltd. Other trademarks and brands are the property of their respective owners. M-ADV-0037-01

23

BAR/D UP bardup.com.au

WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES

There is no doubt Melbourne’s food scene has been

“We were already working on events together – Lochie

gathering momentum exponentially for years now –

as a videographer and myself as a photographer, and

the likes of George Calombaris, Shane Delia, Andrew

we wanted to come up with a concept where we could

McConnell and Jacques Reymond are elevated to the

bring both of our skills to the table and have a bit of fun

status of rockstars and restaurants are worshipped and

at the same time,” Schmideg says.

attended with fanfare and anticipation.

“Cafes and restaurants get a lot of coverage in Melbourne.

It’s interesting then, that while the Melbourne drinks

When people want to go for a dining experience, they

scene is on the same trajectory, it doesn’t share the

have a million ways to find out where to go; but when

same high profile. We have award-winning bars and

people want to check out a bar, there aren’t a lot of

bartenders in this city, yet the excitement attached to

ways to get a feel for the place before they arrive. So

the innovation and talent in this area has taken a back

BAR/D UP is about creating that experience for them

seat… until now.

before they even get there.”

Creatives Lochlan Tangas and Dean Schmideg were

BAR/D UP is already getting traction across Melbourne

pondering this exact subject while having a beer

and beyond, teaming up with sponsors in the industry

on Lochlan’s rooftop, when the concept of BAR/D

as well as creating videos for over twenty local

UP came to life. A video media outlet partnering up

establishments including The Noble Experiment, Eau

with bars, brewers, distillers and winemakers across

de Vie, The Nelson and Gin Palace

Melbourne, BAR/D UP creates short and sharp videos of Melbourne’s prime watering holes, connecting the

“What we’re trying to do is create a voice for the bars.

bar industry to consumers before they’ve even had to

It’s about helping the bars communicate what they do

venture out.

to the general public, and in turn, about helping the public find great places to go and have a good time,” Schmideg says.

24

25

“It’s been great because we’ve really learned how to experience our own

“And I think in Melbourne there’s a real focus on people being individual,

city, and it’s opened up our eyes to bars even we didn’t know existed.

being themselves. Everyone’s accepted. So if an establishment is serving

We really appreciate what these talented people in the industry can do

really high-end cocktails, you can still turn up casual alongside the people

with often really confined spaces, turning them into something great and

dressed up to the nines and all have a great night out together.

creating their own individual message,” Tangas says.

“That individuality extends to the bars themselves – every bar’s doing BAR/D UP are also teaming up with local Australian craft brewers and

something different, and there’s no feeling of needing to conform. And

distillers in order to feature local and locally produced Australian brands.

that’s what makes the bar industry so exciting in Melbourne – bars aren’t

“Initially we were creating a video directive about the bar scene in

scared to push the boundaries and push peoples’ palates to try to taste

Melbourne, but that’s expanded to helping alcohol suppliers market their

different things and experience different combinations of drinks. And

products both to bars and to the public. So it’s been great because we’ve

that’s what makes our bar industry so exciting.”

been able to connect suppliers to bars that really love their products as well.”

BAR/D UP

Prior to their launch, BAR/D UP has already taken their business beyond

bardup.com.au

Melbourne, being approached by interstate bars and suppliers looking to

facebook.com/bardupmelb

team up with the boys. But Schmideg says their hearts will always belong

instagram.com/bardupmelb

to the Melbourne bar scene.

twitter.com/bardupmelb

“Wherever you go in Melbourne, there are so many places you can find, and each place is individual. I think it’s because Melbourne is such a melting pot of cultures – there are places that specialise in Spanish food and drinks, there’s rum bars, there’s whiskey bars,” Schmideg says.

26

27

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COOKING WITH WINE

SANGRIA SORBET RECIPE AND PHOTOGRAPHY ZAC BIRD

INGREDIENTS

METHOD

1 cup sugar

Find a nice red wine - no cheap stuff for this recipe!

1 cup water

I used Temple Bruer’s Cabernet Merlot for this recipe

3 cups dry red wine

and it worked a treat.

1 cup orange juice 1/3 cup lemon juice

The day prior to making this recipe, mix a jug of sangria

Zest of 1 orange

using 2 cups of red wine, orange juice, lemon juice,

3 cloves

orange zest, cloves, cinnamon and liqueur. Allow to sit

1 tspn cinnamon

in the fridge for at least a day.

30mL of grape liqueur, brandy or orange liqueur Simmer sugar, water and the rest of the red wine until dissolved - refrigerate this mixture for at least 8 hours or as long as possible prior to putting it in the icecream machine.

Process both mixtures in an ice cream machine for at 45 minutes and freeze for at least 12 hours before serving.

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29

REVIEWS CARTEL COFFEE ROASTERS - DRUMMER BOY BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG Chocolate pudding, strawberry jam and caramel.

working in cafes and for a coffee company Troy has

Anyone would think I’m writing a story about dessert!

gained a reputation for being a big supporter of the

But no, these are the flavour profiles of the new

locals around the city, most notably his involvement in

Drummer Boy blend released two weeks ago by

the Suspended Coffees campaign.

Cartel Coffee Roasters. Established in 2008 by Nathan

You’ll find rotating single origins from Cartel on offer

Johnston, this is Geelong’s very first specialist roaster

too but Drummer Boy is the crowd-pleaser because

with a reputation for sourcing quality beans from

it satisfies those who are just looking for a caffeine

around the globe.

hit and others who appreciate the fine nuances of

Nathan has just returned from Indonesia and is off again

speciality coffee. While I personally don’t often seek

to Africa visiting more plantations and farmers in order

out a brew with lighter, fruit driven characteristics,

to maintain the quality and standard he has become

there is minimal acidity in this blend and it still packs

known for. What makes this particular incarnation of

a punch but in a very smooth and stylish way, which

Drummer Boy so exciting is that some of the beans have

shows how careful roasting and considered blending

been sourced through the Long Miles Coffee Project in

can produce excellent results.

Burundi who facilitate the relationship between grower

Pay the lively little Drummer Boy a visit, he’s hanging

and roaster to help the local community flourish. They

out at the following fine establishments:

also built a washing station in the area to control the quality and price the farmers are paid for their coffee.

T-Roy Browns - Vault 363-367 Flinders St CBD Cup and Bean - 20 Wembley Ave Yarraville

The result of these efforts is the delicious cup

Little Black Pig - 48 Burgundy St Heidelberg

I enjoyed at T-Roy Browns in the CBD, just down from

Little Bean Blue - 15 Little Collins St CBD

the station in Flinders St. Troy Benjamin’s cafe is in its

Cartel Roasters Brew Bar - 1/80 Little Malop St Geelong

fourth year, and he’s a big advocate for Cartel Coffee

coffeecartel.com.au

and what they stand for. With many years experience

accounts@coffeecartel.com.au

MOUNTAIN GOAT SUREFOOT STOUT WORDS AND PHOTOGRAPHY ON THE BANDWAGON

Can you change a sentimental beer without changing

the beer is unchanged with its pitch black appearance,

the recipe? Yes you CAN.

a fluffy beige head, a roasted chocolate coffee aroma and satisfying mouth feel thanks to the added flaked

Those familiar with one of Melbourne’s favourite

barley. Surefoot is just a beautiful drinking experience”.

breweries, Mountain Goat would have seen Surefoot

I agree Frakey, but to add to that, I love that the Surefoot

Stout reappear every winter since 1998 when it became

experience is very similar whether you are pouring it

the second-ever release from Cam and Dave. To me,

from a can or on tap which is rare these days.

Surefoot Stout has never been the superstar midfielder of the Goat range, but more like the dependable

Now if you don’t mind, I’m going to park myself in

centre-half-back with sure hands and a reliable foot

front of the open fire at my local pub and enjoy this

(see what I did there?).

great beer with some slow cooked Irish stew and some crusty bread. Surefoot Stout is available in cans and on

Well, the reliable centre-half-back has been to the

tap in most good beer venues all around Victoria.

gym over summer and hit the new season with some real metal. The move to a can was done with some

MOUNTAIN GOAT SUREFOOT STOUT

confidence given the overwhelming success of canning

ABV: 4.9%

Summer and Fancy Pants (a.k.a. Second Mortgage) and

Style: Sweet Stout

must surely warm the cockles of the die-hard Goat fans

Serving Temp: 8 degrees

to see Surefoot Stout survive the change in direction

Origin: Melbourne

the brewery undertook some years back.

Food pairing: Winter stew or chocolate mousse Price (RRP): 375ml $8.50

If you’ve never tried Surefoot before, Mountain Goat’s Regional Goat, Simon Frake recommends it to anyone that enjoys a warm hug in winter, “True to its nature,

30

Buy it here: goatbeer.com.au

UNICO ZELO Dolcetto ‘Cherry Fields’ 2014 Clare Valley & Adelaide Hills, South Australia

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

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

@chicavegan

@journeymancafe

@italyonmymind

@eat_365

@loving_earth

@theholisticingredient

I first came across winemaker Brendan Carter when he was still a student back in 2011. We crossed paths as Italian wine enthusiasts entered into a scholarship for that particular topic. Brendan went on to Dux the course and his prize meant he was able to travel to Italy and explore the exciting varieties the country has to offer. In the following years, Brendan has since put these experiences to their best use with the launch of his own wine label called Unico Zelo run alongside his wife Laura.

Dolcetto is recognised in Italy as a delicious medium-bodied red variety not to be taken too seriously and is suitable for everyday grazing. In fact the back of the label suggests you have this wine when you find yourself ‘eating with your hands’.

The Unico Zelo example fits into a similar mould as the Italian verison with a wild ferment and maturation in old oak that optimises the fruit profile. The nose opens with aromas of fresh black cherries, cola and a hint of vanilla. The palate is a little more liqueured cherries in flavour and shows a delicacy in its texture and balance with its refreshing acidity.

My only hesitation with Unico Zelo is that it lacked the tannic presence to slow me down. That bottle disappeared all too quickly.

Stockist: Check Blackhearts & Sparrows stores (all) or be first when the new vintage comes out around October.

RRP: $23.00

31

OUT AND ABOUT ALOHA SAILOR LAUNCH

TOWER OF POWER

32

Nestled in a hidden basement, beneath The Nobel Experiment on Smith Street, Aloha Sailor opened its doors in May. Designed for Collingwood’s drinkers and diners, Aloha Sailor uses only quality, premium spirits and homemade ingredients and is the brain child

Cafe 51 hosted the ultimate burger challenge in May, daring entrants to consume a whopping 20 burger ‘tower of power’ monstrosity. Sir-eats-a lot took home the win on the day, devouring the entire burger in 50 minutes.

of The Noble Experiment’s Kristin and Daniel Lemura, and head bartender and cocktail connoisseur Linus Schaxmann, ensuring an authentic Tiki experience with Melbourne sophistication.

A re-run of the event three weeks late saw JacJak smash the record, finishing every mouthful in a startling time of 14:43!

THE DIARY

June 4

PINOT AND SHIRAZ

June 5 - 8

Brickmakers Arms, 1018 Mount Alexander Road, Essendon

June 2

ANNIE SMITHERS’ WINTER GARDEN HARVEST AT MIDDLE PARK HOTEL Middle Park Hotel - 102 Canterbury Road, Middle Park

Annie will be returning to Middle Park Hotel for a Winter Garden Harvest dinner.

For Annie, Winter is brassica land with kale, sprouts, cabbage and caulis. Then there are carrots and parsnips and the hoard of onions, garlic and shallots that Annie will delve into and of course the mangel wurzel, which delighted diners at Annie’s first ever Middle Park Hotel dinner last year.

GOOD FOOD AND WINE SHOW Melbourne Convention Exhibition Centre, 1 Convention Center Place, South Melbourne

You asked for it, that unforgettable wine combination of Pinot Noir and Shiraz.

Due to the overwhelming success of the last Pinot and Shiraz event, Brickmakers Arms are pairing these two extraordinary wines once again.

This time, you will be feasting on a chef-inspired four course meal at Brickmakers Arms while savouring eight delicious wines, four Pinots and four Shiraz.

The Melbourne Good Food & Wine Show is back and guaranteed to provide a never-before-seen food experience.

Alongside the food, wine and gastronomic creations there will be the biggest line up of renowned local and international chefs including popular British television star Ainsley Harriott, Spanish chef Miguel Maestre and Australian television chef Alastair McLeod.

Hundreds of well-known as well as boutique exhibitors will be showcasing their gourmet food, wine and micro brewery products, with a focus on ontrend foods and beverages. $34 per adult | Children under 11 are free | Family $97 goodfoodshow.com.au

$89pp | 7pm - 10pm Bookings essential via 03 9500 9307

It will feature again, perhaps for a mash, which will go nicely with the planned main course, duck legs braised in cider with prunes.

This year Annie and the team were very careful with the garden netting and have reaped the rewards, with an extraordinary harvest of apples and quinces. Nearly 1,000 quinces were picked, so expect them to also feature on the night. $130pp - 4 courses | 7pm Bookings essential 03 9690 1958

June 14

COFFEE FEST Immigration Museum, 400 Flinders Street, Melbourne

June 6 - 8

WINTER WINE WEEKEND Mornington Peninsula

Winter Wine Weekend is held during the Queens Birthday long weekend in June every year. The opening event is the Winter Wine Fest (Saturday, 11am - 4pm), an exhibition and tasting which traditionally marks the beginning of the extensive Winter Wine Weekend program. One place on one day all under cover where you can taste more than 200 premium wines from around 50 wineries.

June 12

BREWER FOR A DAY Bright Brewery, 121 Great Alpine Road, Bright

Join Bright Brewery for the ultimate beer lovers’ experience. You will have a hands on role brewing one of Bright Brewery’s Mountain Crafted beers during a real brew day.

Bright Brewery’s brewer will guide you step by step through the brewing process, from milling the grain to pitching the yeast. To finish off the day, sit back with the brewer as they walk you through a tasting board of all their beers on tap at the brewery bar.

Pre booked tickets $65 | On the day $70 Tickets includes a complimentary Riedel tasting glass all wine tastings, a tasting book and two entree sized dishes. Designated driver tickets are also available for $55 ($60 on the day) and include all of the above except no wine tastings are included.

brightbrewery.com.au

Join Brazilian, Ethiopian, Finnish, Turkish, Vietnamese and coffeeloving communities from around the globe as we brew up a full-flavoured festival at the Immigration Museum.

Come and meet up with friends, have a date with Melbourne and feast on culture at Coffee Fest, part of North South Feast West Festival.

Workshops $20-25, Museum Members $17-$20 | 11am - 4pm

mpva.com.au

TRUFFLE FESTIVAL AT PRAHRAN MARKET Prahran Market, 163 Commercial Road, Prahran

The prestigious food festival, Truffle Melbourne, now in its second year, will transform the food lover’s market into a fungi haven.

Truffle Melbourne will be complete with free cooking demonstrations with some of Melbourne’s best chefs including Karen Martini and Nicky Remier, and exquisite truffle tastes all weekend lon You will have the opportunity to Taste The Truffle Trail, a unique sampling adventure where you will be treated to truffle inspired creations from local artisan producers. prahranmarket.com.au

June 6 - 7

WEEKEND FIT FOR A KING WINE AND FOOD FESTIVAL Various King Valley Wineries

Join the winemaking families of the King Valley for their annual winter celebration, Weekend Fit for a King over the Queen’s Birthday weekend. Indulge in an amazing range of authentic food influenced by the regions distinct Italian culture.

When your brew is ready, about four weeks later, you will receive a complimentary six pack of that beer in the mail. You will also receive a Bright Brewery T-shirt and the opportunity to take home a 20 litre container of wort to ferment at home into your own beer. $360 | 8am - 4:30pm.

Melbourne’s coffee obsession goes global. Discover the role of coffee in cuisine, culture and community, from ceremonies, cup readings and daily rituals to the magic of Melbourne’s local coffee scene.

June 20-21

winesofthekingvalley.com.au

Enjoy premium wines, great music, a variety of activities and warm and welcoming King Valley hospitality. Taste artisan wines made from exciting varieties new to Australia including Tannat, Tempranillo, Vermentino and Arneis; and enjoy Italian varieties the King Valley is renowned for including Prosecco, Sangiovese and Pinot Grigio. $20pp | Includes souvenir glass, access wine tastings

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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

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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

DIRECTORY OF ADVERTISERS BIALETTI FACEBOOK.COM/BIALETTIAUSTRALIA BIALETTI.COM BONSOY | SPIRAL FOOD GROUP Unit 12, 51 Moreland Road, Coburg PHONE: 03 8616 7800 SPIRALFOODS.COM.AU 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 HOTEL AGENCIES 298 Nicholson Street Fitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU MERCY COFFEE rhiannon@mercycoffee.net PHONE: 0410 449 288 MERCYCOFFEE.SQUARESPACE.COM MILK THE COW 1/157 Fitzroy Street, St Kilda 323 Lygon Street, Carlton PHONE: 03 9537 2225 MILKTHECOW.COM.AU SOUTH MELBOURNE MARKET Corner of Coventry and Cecil Streets, South Melbourne PHONE: 03 9209 6295 SOUTHMELBOURNEMARKET.COM.AU SQUARE sales-au@squareup.com SQUAREUP.COM

Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint WILLS STREET Operator 25

Café Saporo

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CHEFS AT THE COW 2015 Melbourne’s Best Chefs Join Milk the Cow to Create a Four-Course, Cheese-Inspired Menu After the success of our 2014 chef series, we’ve invited some of Melbourne’s most talented, award-winning chefs to roam free in our 5-metre cheese cabinet and design their own exclusive menus, incorporating their favourite artisan cheeses from all around the world.

July | Alexander McIntosh, Head Chef Zigfrids Dining Hall and Bar

Alexander has worked in some of Melbourne’s most-loved kitchens including Rockpool Bar & Grill, Fifteen and Cecconi’s Cantina. We are delighted to have coaxed him to Melbourne for two nights only in July to showcase some of the Surf Coast region’s finest produce alongside our beautiful cheeses.

August | Christy Tania, Head Chef Om Nom Dessert Bar

Trained in the French art of pastry at L’Ecole Nationale Superieure de la Patisserie in Paris, Christy has graced the kitchens of Jacques Reymond, Vue de Monde and international Michelin-star restaurants. Join us for her unique, beautiful take on cheese meets dessert.

September | Daniel Wilson, Chef and Owner, Huxtable & Huxtaburger

The talented chef behind the Huxta-empire, including the chef-hatted Huxtable, Daniel has worked in kitchens worldwide honing his skills to his own unique style – from classic French, to Europe-meets-Southeast Asia, to Melbourne’s best burgers, this multi-award winning chef can do it all.

October | Peter Gunn, Head Chef IDES

One of the city’s most talented young chefs, Peter’s pop-up degustation dining experience, Ides, receives much acclaim. He is Sous Chef of Attica and was just named our local semi-finalist in the S.Pellegrino Young Chef 2015 awards, flying to Milan in June to represent Australia.

November | Paolo Arlotta, Head Chef Kinfolk Cafe

Hailing from the kitchen of Vue de Monde, Paolo specializes in fine-dining vegetarian fare – organic, bio-dynamic, fair trade and sustainably sourced wherever possible. With a deep love for art and culture, Paolo’s food is as beautiful to behold as it is to eat.

Tickets $120 per person, includes four course dinner with matched wines.

For a full list of dates and details, or to buy tickets visit milkthecow.com.au 157 Fitzroy Street, St Kilda & 323 Lygon Street, Carlton. 03 9537 2225